[raw material formula]
(1) 100 kg of fresh pork tongue, 6 to 7 kg of salt, 1 kg of white wine, 0.15 to 0.2 kg of pepper powder, 1 to 1.5 kg of sugar, 0.15 kg of star anise, 0.05 kg of cinnamon, and 0.05 kg of nitrite (50 g) ).
(2) Cantonese-style fresh pork tongue 100 kg, salt 3.5 kg, sugar 6 kg, 2 kg of liquor, 4 kg of soy sauce, 50 grams of sodium nitrate.
[Process] Raw Material Selection and Finishing → Marinated → Hanging → Baking
[operation points]
(1) Selection and preparation of raw materials Fresh pig tongues that meet the hygiene standards are used to remove the fascia lymph and placed in hot water at about 80°C, and then the white tongue coating is scraped off.
(2) Marinated in the deep root of the tongue with a knife has been mouth so that stains thoroughly, the accessories mix well, evenly coated on the tongue, and then into the tank marinated 2 days after the cylinder, and then marinate for 2 days, you can out of the tank.
(3) Hanging Hanging The pig's tongue withdrawn from the cylinder is rinsed with clean water to remove impurities from the white hoarfrost. Hemp is used to pierce the end of the tongue and hang it on the bamboo raft until it is slightly dry and then baked into the room.
(4) Baking Put the pig's tongue and bamboo razor into the drying room. The room temperature should be controlled at about 50°C. After 3 to 4 hours, gradually increase the temperature, but do not exceed 70°C. Otherwise, the tongue tip will appear scorched. Finally, the room temperature dropped, kept at about 50 °C, and the whole baking time was 30 to 35 hours. When the tongue body was dry and hard, the room could be dried and then cold-packed and then packaged.
Test Instruments
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