Pig's head is a local specialty product in western Hunan Province, which has a rosy color, unique flavor and delicious taste.
1. Process flow
Pork head deboned → marinated → lavender roasted → marinated → finished product
2. Recipe
Net pork head meat 100 kg
Red yeast rice 1000 g
Refined salt 6 kg
White Sugar 3. 8 kg
1200 g of Koji wine
Sodium nitrate 50 g
Soy sauce 3 kg
3. Operation points
(1) Removal of pigs' heads
(1) The fresh pig's head that has passed the health inspection is first cut with a knife about 2 cm deep from the corner of the mouth to the ear, and then split it with a machete, divided into upper and lower parts, the upper part is the horse face, and the lower part is the lower jaw (even the pig's tongue).
(2) Knock the top bone of the pig's head open, take out the pig's brain, dig out the eyes, and then clean all the bones on the horse's surface.
(3) Scrape the hairs on the horse surface with a knife and wash them with clean water.
(4) Cut off the pig's tongue on the lower jaw, and then remove all the bones.
(5) When cutting the pig's tongue, all the dirt on the throat tube must be removed, and then the skin of the tongue must be scraped clean with a knife, and finally washed with clean water.
(6) The thickness of the original pig tongue is thick, and the shape of the pig tongue can be expanded by a knife obliquely from the side. After the removal of the bones, the pig's head is divided into three parts: horse face, jaw and tongue.
(2) Pickle
(1) After the bone removal, the net pork head meat is first marinated with refined salt and sodium nitrate for 18 hours, then washed with boiling water and dried.
(2) Put the seasoning accessories except the refined salt and sodium nitrate in the container, mix well with force, and then put the dried net pork head into the soaking for 2 hours.
(3) Fish out the marinated pork head, separate the horse noodles, jaws and tongues, and lay them flat on a bamboo sieve.
(3) Lavender
(1) There are iron frames on both sides of the baking room, and a brazier with green charcoal on the ground, and the bamboo sieves of horse noodles, jaws, and tongues are placed flat on the iron frames in order for lavendering.
(2) The horse noodles, jaws and tongues on the bamboo sieve are often turned when they are sent into the oven by charcoal, and the top and bottom are flipped over to each other to make each part baked evenly, and after 24 hours of baking, they must be moved to the higher shelf in turn to continue the fire baking. After the moisture has dried, use hemp rope to thread the horse's face, jaw, and tongue separately.
(3) After putting on the rope, the horse noodles, jaws, and tongues are hung on the bamboo poles in turn, and then the bamboo poles are sent to the oven to continue baking for 4 to 5 days, until the water is all baked, that is, the finished pork head. In case of sunny weather, you can use the method of sun and night baking.
(4) The finished pig's head should include three parts: horse face, jaw and tongue, and the horse face, jaw and tongue must be connected together.
(4) Halogenation
Pour the old brine soup into the pot and then add dried peppers, peppercorns, brine packets, boil, add oil and boil, put salt, monosodium glutamate, sugar, cook for about 20 minutes after the aroma is released, put the roasted pork head meat for 20 minutes, soak for 60 minutes, turn the pot twice.
4. Quality standards
The marinated pork head is ruddy in color, fragrant and fragrant, soft and delicious.