CN100521980C - Pig's feet ginger vinegar tin and production thereof - Google Patents
Pig's feet ginger vinegar tin and production thereof Download PDFInfo
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- CN100521980C CN100521980C CNB2007100267544A CN200710026754A CN100521980C CN 100521980 C CN100521980 C CN 100521980C CN B2007100267544 A CNB2007100267544 A CN B2007100267544A CN 200710026754 A CN200710026754 A CN 200710026754A CN 100521980 C CN100521980 C CN 100521980C
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- vinegar
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Abstract
The invention discloses a manufacturing method of ginger and vinegar pig's feet can, which comprises the following steps: washing pig's feet; cutting into blocks; boiling the pig' feet in the boiling-water for 1-10min; washing; boiling again under 100 deg.c for 1-15min; feteching to obtain the predisposed pig' feet; peeling the ginger to preboil for 5-30 min; easting; obtaining preboiled ginger; boiling vinegar; blending predisposed materials to heat to 70-90 deg.c; loading into tinned plate can or thermostable boiling bag; proceeding vacuum packing; insulating the can under 105-115 deg.c for 25-45 min in the vacuum; obtaining the product with good taste and flavour.
Description
Technical field
The invention belongs to food processing technology field, particularly a kind of pig's feet ginger vinegar tin and production method thereof.
Background technology
Pig's feet ginger vinegar is Guangdong conventional culinary food, generally be used for the puerpera and produce back eating, and it is edible to give the kith and kin that come to visit.The restaurant restaurant also has making more.Because it is nutritious, the protein content height, especially characteristics such as collagen content height are well received by consumers.But family cooking pig's feet ginger vinegar is made trouble, and manufacture craft and mixing ratio error are big.Utilize canning technology can solve the trouble of family manufacture, make the traditional food suitability for industrialized production.
Utilizing canning technology to make the pig's feet ginger vinegar tin is the food of Guangdong characteristic.Chinese patent application number is " a kind of pig's feet can and the production method " of " 93115439 ", the production method of this can is that the hoof one that will eliminate the pig hair cuts open is to clean up after two, and pile is in pot and add condiment such as sugar, salt, monosodium glutamate, Chinese prickly ash, anise, kaempferia galamga and the mixing perfume (or spice) of being made up of plurality of Chinese, hot material, water etc. in proportion and together smoke the back and adorn tin, seal and sterilization, constant temperature processing form again.This can makes product have typical river flavor characteristic owing to add condiment such as Chinese prickly ash, anise, kaempferia galamga.Above-mentioned patent does not relate to the preparation method of pig's feet ginger vinegar tin.Still there is not at present the report that carries out the research of pig's feet ginger vinegar tin and produce.
Summary of the invention
In order to solve above-mentioned the deficiencies in the prior art part, the pig's feet ginger vinegar tin product that primary and foremost purpose of the present invention is to provide a kind of mouthfeel and raciness, makes things convenient for the consumer to eat.
Another object of the present invention is to provide the production method of above-mentioned pig's feet ginger vinegar tin.
Purpose of the present invention is achieved through the following technical solutions: a kind of production method of pig's feet ginger vinegar tin comprises the steps:
(1) pretreatment of raw material
Pig's feet is cleaned, stripping and slicing, was scalded 1～10 minute in boiling water, clean then, in 100 ℃ of water, boiled 1～15 minute, pick up the preliminary treatment pig's feet; After the ginger peeling section, precooked 5～30 minutes, abandon water, the ginger splices of must precooking; Vinegar boil get final product preliminary treatment vinegar; Pig's feet in the described raw material: ginger: the weight proportion of vinegar is 1400～2000:400～200:1200～800; The weight of described pig's feet, ginger is pig's feet, ginger pretreated weight respectively.
(2) canned, vacuum seal
Each raw material that above-mentioned steps (1) preliminary treatment is obtained mixes, and is preheated to 70～90 ℃ of pack into can or digestion resistant bags, and vacuum seal obtains vacuum-packed can then; When canned each component ratio is not needed special provision, the part by weight of solid content and soup juice is 1.5～3:1 in can or the digestion resistant bag but requirement is packed into.
(3) high pressure sterilization
Vacuum-packed can at 105～115 ℃, is incubated 25～45 minutes, can obtains the pig's feet ginger vinegar tin.
In order to realize the present invention better, described pig's feet comprises forehoof or back hoof; Described ginger comprises young ginger or ginger; Described vinegar is the glutinous rice sweetened vinegar; Described can comprises tinplate can or digestion resistant bag foods packed in carton containers.
A kind of pig's feet ginger vinegar tin of the present invention produces by aforementioned production method.
The present invention compares with family cooking pig's feet ginger vinegar food technology, has following advantage and beneficial effect:
(1) standardization of products realizes the traditional food suitability for industrialized production.The pig's feet ginger vinegar tin taste that the present invention produces is near traditional pig's feet ginger vinegar, and can keep consistent taste, realize the standardization suitability for industrialized production of product, and family cooking pig's feet ginger vinegar proportioning is random, and along with the prolongation of food storage time, pig's feet ginger vinegar is heated taste repeatedly and is changed.
(2) convenient, energy-conservation.It is edible that the pig's feet ginger vinegar tin that the present invention produces is opened jar, and family cooking pig's feet ginger vinegar, the consumer uses the cauldron boiling after need purchasing raw material, cleaning, preliminary treatment voluntarily, need boil once so that food never degenerates every 1～2 day, and operation trouble and energy consumption are big.
(3) enlarge the food consumption crowd.Because family cooking pig's feet ginger vinegar is made trouble, remove the family that the puerpera is arranged, general family all is reluctant to make, but because the good taste and the nutrition of most consumer acceptance's pig's feet ginger vinegar, thereby there have the minority restaurant to make pig's feet ginger vinegar to be edible for a person sponging on an aristocrat, but the number of supply is limited.And the production of pig's feet ginger vinegar tin of the present invention can be satisfied consumers in general's demand, makes traditional food enter into huge numbers of families by suitability for industrialized production.
Description of drawings
Fig. 1 is the technological process of production figure of pig's feet ginger vinegar tin of the present invention.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment and accompanying drawing, but embodiments of the present invention are not limited thereto.
The technological process of production as shown in Figure 1, the production method of pig's feet ginger vinegar tin is as follows:
(1) pretreatment of raw material
1. pig's feet (forehoof or back hoof) 2370g cleans, scalded 1 minute in the stripping and slicing, boiling water, cleans then; In 100 ℃ of water, boiled 1 minute, pick up the good about 2000g of pig's feet of preliminary treatment.
2. ginger 250g (young ginger or ginger) precooked 5 minutes after peeling, section, abandoned water, and the about 200g of ginger splices must precook.
3. glutinous rice sweetened vinegar 800g boils and gets final product.
(2) tinning, vacuum seal
With the about 2000g of above-mentioned pretreated each raw material pig's feet, the about 200g of the ginger splices of precooking in the step (1) and the glutinous rice sweetened vinegar 800g after boiling mix, be preheated to 90 ℃ of cans of packing into, each tinplate can 300g.Vacuum seal obtains vacuum-packed tinplate can while hot; When canned each component ratio not being needed special provision, is 1.5～3:1 but require the part by weight of solid content and soup juice.
(3) high pressure sterilization
Vacuum-packed tinplate can according to bactericidal formula 15 '-25 '-15 '/115 ℃ high pressure sterilization, was promptly heated up 15 minutes, and 115 ℃ are incubated 25 minutes, lower the temperature 15 minutes, promptly obtain the pig's feet ginger vinegar tin.
Embodiment 2
As shown in Figure 1, the production method of pig's feet ginger vinegar tin is as follows:
(1) pretreatment of raw material
1. pig's feet (forehoof or back hoof) 2000g cleans, scalded 5 minutes in the stripping and slicing, boiling water, cleans then; In 100 ℃ of water, boiled 10 minutes, pick up the good about 1700g of pig's feet of preliminary treatment.
2. ginger 375g (young ginger or ginger) precooked 17 minutes after peeling, section, abandoned water, and the about 300g of ginger splices must precook.
3. glutinous rice sweetened vinegar 1000g boils and gets final product.
(2) tinning, vacuum seal
With the about 1700g of above-mentioned pretreated each raw material pig's feet, the about 300g of the ginger splices of precooking in the step (1) and the glutinous rice sweetened vinegar 1000g after boiling mix, be preheated to 80 ℃ of digestion resistant bags of packing into, every bag of foods packed in carton containers 300g.Vacuum seal obtains vacuum-packed digestion resistant bag foods packed in carton containers while hot; When canned each component ratio not being needed special provision, is 1.5～3:1 but require the part by weight of solid content and soup juice.
(3) high pressure sterilization
Vacuum-packed digestion resistant bag foods packed in carton containers according to bactericidal formula 15 '-35 '-15 '/110 ℃ high pressure sterilization, was promptly heated up 15 minutes, and 110 ℃ are incubated 35 minutes, lower the temperature 15 minutes, promptly obtain the pig's feet ginger vinegar tin.
Embodiment 3
As shown in Figure 1, the production method of pig's feet ginger vinegar tin is as follows:
(1) pretreatment of raw material
1. pig's feet (forehoof and back hoof) 1660g cleans, scalded 10 minutes in the stripping and slicing, boiling water, cleans then; In 100 ℃ of water, boiled 15 minutes, pick up the good about 1400g of pig's feet of preliminary treatment.
2. ginger 500g (young ginger and ginger) precooked 30 minutes after peeling, section, abandoned water, and the about 400g of ginger splices must precook.
3. glutinous rice sweetened vinegar 1200g boils and gets final product.
(2) tinning, vacuum seal
With the about 1400g of above-mentioned pretreated each raw material pig's feet, the about 400g of the ginger splices of precooking in the step (1) and the glutinous rice sweetened vinegar 1200g after boiling mix, be preheated to 90 ℃ of cans of packing into, each tinplate can 300g.Vacuum seal obtains vacuum-packed tinplate can while hot; When canned each component ratio not being needed special provision, is 1.5～3:1 but require the part by weight of solid content and soup juice.
(3) high pressure sterilization
Vacuum-packed tinplate can according to bactericidal formula 15 '-45 '-15 '/105 ℃ high pressure sterilization, was promptly heated up 15 minutes, and 105 ℃ are incubated 45 minutes, lower the temperature 15 minutes, promptly obtain the pig's feet ginger vinegar tin.
The foregoing description is a preferred implementation of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under spiritual essence of the present invention and the principle, substitutes, combination, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (6)
1, a kind of production method of pig's feet ginger vinegar tin is characterized in that comprising the steps:
(1) pretreatment of raw material
Pig's feet is cleaned, stripping and slicing, was scalded 1～10 minute in boiling water, clean then, in 100 ℃ of water, boiled 1～15 minute, pick up the preliminary treatment pig's feet; After the ginger peeling section, precooked 5～30 minutes, abandon the water ginger splices of must precooking; Vinegar boils and promptly gets preliminary treatment vinegar; Described pig's feet: ginger: the weight proportion of vinegar is 1400～2000:400～200:1200～800, and wherein the weight of pig's feet and ginger is pig's feet and the pretreated weight of ginger difference;
(2) canned, vacuum seal
Each raw material that above-mentioned steps (1) preliminary treatment is obtained mixes, and is preheated to 70～90 ℃ of pack into can or digestion resistant bags, and vacuum seal obtains vacuum-packed can then; Packing into when canned, the part by weight of solid content and soup juice is 1.5～3:1 in can or the digestion resistant bag;
(3) high pressure sterilization
Vacuum-packed can at 105～115 ℃, is incubated 25～45 minutes, promptly obtains the pig's feet ginger vinegar tin.
2, the production method of a kind of pig's feet ginger vinegar tin according to claim 1 is characterized in that: described pig's feet comprises forehoof or back hoof.
3, the production method of a kind of pig's feet ginger vinegar tin according to claim 1 is characterized in that: described ginger comprises young ginger or ginger.
4, the production method of a kind of pig's feet ginger vinegar tin according to claim 1 is characterized in that: described vinegar is the glutinous rice sweetened vinegar.
5, the production method of a kind of pig's feet ginger vinegar tin according to claim 1 is characterized in that: described can comprises tinplate can or digestion resistant bag foods packed in carton containers.
6, a kind of pig's feet ginger vinegar tin, it produces by the described production method of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007100267544A CN100521980C (en) | 2007-02-06 | 2007-02-06 | Pig's feet ginger vinegar tin and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007100267544A CN100521980C (en) | 2007-02-06 | 2007-02-06 | Pig's feet ginger vinegar tin and production thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101015365A CN101015365A (en) | 2007-08-15 |
| CN100521980C true CN100521980C (en) | 2009-08-05 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2007100267544A Expired - Fee Related CN100521980C (en) | 2007-02-06 | 2007-02-06 | Pig's feet ginger vinegar tin and production thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN100521980C (en) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347144B (en) * | 2008-09-12 | 2010-09-29 | 云南农业大学 | Method for storing fermented meat product rolling hoof |
| CN101874622B (en) * | 2009-11-04 | 2013-01-09 | 中国肉类食品综合研究中心 | Soft can for beauty treatment and calcium supplement |
| CN104256683A (en) * | 2014-10-20 | 2015-01-07 | 倪群 | Black curded bean orange-flavored canned pig trotter |
| CN104366532A (en) * | 2014-10-20 | 2015-02-25 | 倪群 | Canned corn and pork trotter food |
| CN104336639A (en) * | 2014-10-20 | 2015-02-11 | 倪群 | Canned vanilla-scented pig trotter processed with pickled peppers |
| CN104432148A (en) * | 2014-11-05 | 2015-03-25 | 安徽省百益食品有限公司 | Method for making pig feet with pickled peppers |
| CN104397734A (en) * | 2014-11-05 | 2015-03-11 | 安徽省百益食品有限公司 | Making method of spiced pettitoes |
| CN105707717A (en) * | 2016-02-22 | 2016-06-29 | 长乐致远技术开发有限公司 | Peanut and trotter can and making method thereof |
| CN106578988A (en) * | 2016-11-24 | 2017-04-26 | 佛山科学技术学院 | Sour pig's knuckles and preparing method thereof |
| CN106690115B (en) * | 2017-02-06 | 2019-12-20 | 广东力泰德食品工程有限公司 | Method for manufacturing ultrahigh pressure modified sauced pig trotter soft can |
| CN106912813A (en) * | 2017-03-22 | 2017-07-04 | 黄庆辉 | A kind of ginger vinegar pig's feet of Guangdong formula local flavor and preparation method thereof |
| CN110463918A (en) * | 2018-05-13 | 2019-11-19 | 陆媛媛 | A kind of pig's feet can |
-
2007
- 2007-02-06 CN CNB2007100267544A patent/CN100521980C/en not_active Expired - Fee Related
Non-Patent Citations (2)
| Title |
|---|
| 猪脚姜，丽人姜. 王雪.食品与生活，第7期. 2005 |
| 猪脚姜，丽人姜. 王雪.食品与生活，第7期. 2005 * |
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| Publication number | Publication date |
|---|---|
| CN101015365A (en) | 2007-08-15 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Chaozhou Kanghui Food Industry Co., Ltd. Assignor: Guangdong Industry Technical College Contract fulfillment period: 2009.9.2 to 2014.8.31 contract change Contract record no.: 2009440001424 Denomination of invention: Pig's feet ginger vinegar tin and production thereof Granted publication date: 20090805 License type: Exclusive license Record date: 2009.9.15 |
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| LIC | Patent licence contract for exploitation submitted for record |
Free format text: EXCLUSIVE LICENSE; TIME LIMIT OF IMPLEMENTING CONTACT: 2009.9.2 TO 2014.8.31; CHANGE OF CONTRACT Name of requester: CHAOZHOU CITY KANGHUI FOOD INDUSTRY CO., LTD. Effective date: 20090915 |
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| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20090805 Termination date: 20120206 |