CN101422250B - Pig throat trachea, throat processing method - Google Patents
Pig throat trachea, throat processing method Download PDFInfo
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- CN101422250B CN101422250B CN2008101796709A CN200810179670A CN101422250B CN 101422250 B CN101422250 B CN 101422250B CN 2008101796709 A CN2008101796709 A CN 2008101796709A CN 200810179670 A CN200810179670 A CN 200810179670A CN 101422250 B CN101422250 B CN 101422250B
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- gram
- string
- throat
- good
- pig
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- Expired - Fee Related
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- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 210000003437 trachea Anatomy 0.000 title abstract 3
- 210000000813 small intestine Anatomy 0.000 claims abstract description 19
- 210000000867 larynx Anatomy 0.000 claims description 25
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 15
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 15
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 15
- 239000011425 bamboo Substances 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 9
- 235000015067 sauces Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000013599 spices Nutrition 0.000 claims description 7
- 241001131796 Botaurus stellaris Species 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 241000579895 Chlorostilbon Species 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 240000004784 Cymbopogon citratus Species 0.000 claims description 3
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 240000009023 Myrrhis odorata Species 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 241000237502 Ostreidae Species 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 240000003889 Piper guineense Species 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- 240000002657 Thymus vulgaris Species 0.000 claims description 3
- 235000007303 Thymus vulgaris Nutrition 0.000 claims description 3
- 235000013330 chicken meat Nutrition 0.000 claims description 3
- 239000001359 coriandrum sativum l. oleoresin Substances 0.000 claims description 3
- 229910052876 emerald Inorganic materials 0.000 claims description 3
- 239000010976 emerald Substances 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 229910052736 halogen Inorganic materials 0.000 claims description 3
- 150000002367 halogens Chemical class 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 235000020636 oyster Nutrition 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- 239000011435 rock Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000008159 sesame oil Substances 0.000 claims description 3
- 235000011803 sesame oil Nutrition 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000001585 thymus vulgaris Substances 0.000 claims description 3
- 239000003643 water by type Substances 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims 5
- 210000003800 pharynx Anatomy 0.000 abstract description 20
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000006227 byproduct Substances 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000011888 snacks Nutrition 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 210000001835 viscera Anatomy 0.000 abstract description 2
- 238000005554 pickling Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 abstract 1
- 241001330002 Bambuseae Species 0.000 description 10
- 238000001802 infusion Methods 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
Landscapes
- Fodder In General (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a processing method of laryngeal trachea and throat of a pig, which pertains to the processing technical field of by-products of internal organs of a pig. In the invention, such low-end and unsalable products as fresh laryngeal trachea of the pig, throat, small intestine, pigskin, moss, and the like are adopted to prepare a flavoring food with fresh color and sweet, fragrant and piquant flavor through meticulous pickling and processing. The food is well balanced, being not only a dish but also a snack, is convenient, economical and practical and is willing to be accepted by customers, thus adding a cate and improving the economic benefit.
Description
Technical field:
The be born in the year of pig processing technique field of internal organ byproduct of the processing method of pig larynx tracheae of the present invention, throat relates to the processing method of delicatessens such as chitterlings, pigskin, tribute dish.
Background technology
The method that people such as pig larynx tracheae, throat, small intestine, pigskin, tribute dish cook is a lot, but still finding no the people is processed into exquisite leisure and makes things convenient for snack, the present invention with pig larynx tracheae, throat, small intestine etc. meticulously infusion be processed into Tianjin good to eat introducing of distinguishing the flavor of and eat the local delicacies of desire, and nutritious, inexpensive, be subjected to numerous clients' favor.
Summary of the invention:
The local delicacies that looks good, smell good and taste good is processed in the pig byproduct warp infusion meticulously that the processing method of pig larynx tracheae of the present invention, throat is unsalable with low grade, improves its economic benefit, and is that busy people add a economy cuisines easily more.
The present invention can take following technical measures to solve:
The present invention adopts fresh pig larynx tracheae, throat, small intestine, pigskin, tribute dish etc. to be processed into appetizing local delicacies, is described in detail processing method of the present invention below.
Chopsticks are wrapped cloth respectively with pig larynx tracheae, throat hrush wash clean, the inwall of chitterlings is turned, thoroughly scrubs clean its sticky matter matter, with the residual hair on the burning out pigskin of flame gun with chopsticks.Pig larynx tracheae, throat, small intestine, the pigskin of cleaning drain well are put into boiling water scalded 3-6 minute, earlier pigskin, small intestine, throat, larynx tracheae are successively pulled out the clean drop of the rinsing part of anhydrating, put into the boiling water of spice, it is ripe to add taste substance halogen, pigskin was picked up in 10-15 minute, after 20-25 minute small intestine, throat, larynx tracheae are picked up one by one.Cut part: pig larynx tracheae is cut into bulk, restrains with the good every string of bamboo let string 70-80, the oblique cutter of throat is cut into sheet, restrains with the good every string of bamboo let string 25-30, with small intestine be cut into the 2-3 centimetre segment, restrain with the good every string of bamboo let string 25-30, pigskin is cut into oblong-shaped, restrains with the good every string of bamboo let string 35-40, to soak into emerald tribute dish and pluck end to end, put into the bittern that boils and scald and picked up in 2-3 minute, and break into bowknot, restrain with the good every string of bamboo let string 45-50.
Loading onto bittern with another cauldron adds oyster sauce 120-150 gram, post and waits sauce 120-150 gram, the mashed garlic thick chilli sauce 150-200 gram back that stirs and add the assorted and tribute dish of the good pig of above-mentioned string, spoon sesame oil 150-180 gram after boiling, promptly become the local delicacies that looks good, smell good and taste good.
Above-mentioned raw material is: pig larynx tracheae 4-5 kilogram, throat 3-4 kilogram, small intestine 3-4 kilogram, pigskin 2-3 kilogram, tribute dish 2-3 kilogram, clear water 8-10 kilogram, all the other waters use as required.
Above-mentioned spice proportioning is: anise, cassia bark, tsaoko, husky ginger, each 50 gram of rhizoma nardostachyos, fennel seeds, pepper, each 40 gram of Coriander seed, thyme, each 30 gram of lemon-grass, ginger 150 grams.
Above-mentioned taste substance proportioning is: salt 230-280 gram, rock sugar 400-450 gram, monosodium glutamate 80-120 gram, chickens' extract 60-100 gram, dark soy sauce 1-1.5 kilogram, rice wine 200-250 gram.
Beneficial effect of the present invention:
1. the haslet byproduct that low grade is unsalable is processed into leisure snack salable through meticulous infusion, improves its economic benefit.
2. flavour of food products unique perfume of the present invention is strong, attracts people to eat desire and not only can put on the dining table, but also can become leisure and make things convenient for snack.
3. link to each other in bright and new, the sweet perfume (or spice) of a string food clean hygiene color and luster and flavor, the bone, the tribute dish tasty and refreshing crisp sweet, varieties of food items is rich in calcium and multiple nutrients, be the favorite cuisines of teenager.
The specific embodiment:
Embodiment 1:
Chopsticks are wrapped cloth respectively with pig larynx tracheae, throat hrush wash clean, the inwall of chitterlings is turned, thoroughly scrubs clean its sticky matter matter, with the residual hair on the burning out pigskin of flame gun with chopsticks.Pig larynx tracheae, throat, small intestine, the pigskin of cleaning drain well are put into boiling water scalded 3-6 minute, earlier pigskin, small intestine, throat, larynx tracheae are successively pulled out the clean drop of the rinsing part of anhydrating, put into the boiling water of spice, it is ripe to add taste substance halogen, pigskin was picked up in 10-15 minute, after 20-25 minute small intestine, throat, larynx tracheae are picked up one by one.Cut part: pig larynx tracheae is cut into bulk, restrains with the good every string of bamboo let string 70-80, the oblique cutter of throat is cut into sheet, restrains with the good every string of bamboo let string 25-30, with small intestine be cut into the 2-3 centimetre segment, restrain with the good every string of bamboo let string 25-30, pigskin is cut into oblong-shaped, restrains with the good every string of bamboo let string 35-40, to soak into emerald tribute dish and pluck end to end, put into the bittern that boils and scald and picked up in 2-3 minute, and break into bowknot, restrain with the good every string of bamboo let string 45-50.
Loading onto bittern with another cauldron adds oyster sauce 120-150 gram, post and waits sauce 120-150 gram, the mashed garlic thick chilli sauce 150-200 gram back that stirs and add the assorted and tribute dish of the good pig of above-mentioned string, spoon sesame oil 150-180 gram after boiling, promptly become the local delicacies that looks good, smell good and taste good.
Above-mentioned raw material is: pig larynx tracheae 4-5 kilogram, throat 3-4 kilogram, small intestine 3-4 kilogram, pigskin 2-3 kilogram, tribute dish 2-3 kilogram, clear water 8-10 kilogram, all the other waters use as required.
Above-mentioned spice proportioning is: anise, cassia bark, tsaoko, husky ginger, each 50 gram of rhizoma nardostachyos, fennel seeds, pepper, each 40 gram of Coriander seed, thyme, each 30 gram of lemon-grass, ginger 150 grams.
Above-mentioned taste substance proportioning is: salt 230-280 gram, rock sugar 400-450 gram, monosodium glutamate 80-120 gram, chickens' extract 60-100 gram, dark soy sauce 1-1.5 kilogram, rice wine 200-250 gram.
Claims (1)
1. pig larynx tracheae, the processing method of throat, it is characterized in that: chopsticks are wrapped cloth respectively with pig larynx tracheae, the throat hrush wash clean, turn with the inwall of chopsticks chitterlings, thoroughly scrub clean its sticky matter matter, with the residual hair on the burning out pigskin of flame gun, the pig larynx tracheae of drain well will be cleaned, throat, small intestine, pigskin is put into boiling water and was scalded 3-6 minute, earlier with pigskin, small intestine, throat, the larynx tracheae is successively pulled the clean drop of the rinsing part of anhydrating out, put into the boiling water of spice, it is ripe to add taste substance halogen, pigskin was picked up in 10-15 minute, after 20-25 minute with small intestine, throat, the larynx tracheae picks up one by one, cut part: pig larynx tracheae is cut into bulk, restrain with the good every string of bamboo let string 70-80, the oblique cutter of throat is cut into sheet, restrain with the good every string of bamboo let string 25-30, small intestine is cut into the segment of 2-3 centimetre, restrain with the good every string of bamboo let string 25-30, pigskin is cut into oblong-shaped, restrain with the good every string of bamboo let string 35-40, to soak into emerald tribute dish plucks end to end, putting into the bittern that boils scalds and picked up in 2-3 minute, break into bowknot, restrain with the good every string of bamboo let string 45-50, load onto bittern with another cauldron and add oyster sauce 120-150 gram, post is waited sauce 120-150 gram, after stirring, mashed garlic thick chilli sauce 150-200 gram adds the assorted and tribute dish of the good pig of above-mentioned string, spoon sesame oil 150-180 gram after boiling, promptly become the local delicacies that looks good, smell good and taste good
The raw material of said method is: pig larynx tracheae 4-5 kilogram, throat 3-4 kilogram, small intestine 3-4 kilogram, pigskin 2-3 kilogram, tribute dish 2-3 kilogram, clear water 8-10 kilogram, all the other waters use as required,
Above-mentioned spice proportioning is: anise, cassia bark, tsaoko, husky ginger, each 50 gram of rhizoma nardostachyos, fennel seeds, pepper, each 40 gram of Coriander seed, thyme, each 30 gram of lemon-grass, ginger 150 grams,
Above-mentioned taste substance proportioning is: salt 230-280 gram, rock sugar 400-450 gram, monosodium glutamate 80-120 gram, chickens' extract 60-100 gram, dark soy sauce 1-1.5 kilogram, rice wine 200-250 gram.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101796709A CN101422250B (en) | 2008-11-29 | 2008-11-29 | Pig throat trachea, throat processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101796709A CN101422250B (en) | 2008-11-29 | 2008-11-29 | Pig throat trachea, throat processing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101422250A CN101422250A (en) | 2009-05-06 |
| CN101422250B true CN101422250B (en) | 2011-04-20 |
Family
ID=40613304
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008101796709A Expired - Fee Related CN101422250B (en) | 2008-11-29 | 2008-11-29 | Pig throat trachea, throat processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101422250B (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101066138A (en) * | 2007-06-19 | 2007-11-07 | 黎秋萍 | Method of processing ox and pig lung |
-
2008
- 2008-11-29 CN CN2008101796709A patent/CN101422250B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101066138A (en) * | 2007-06-19 | 2007-11-07 | 黎秋萍 | Method of processing ox and pig lung |
Non-Patent Citations (1)
| Title |
|---|
| 无.麻辣烫制作方法.《西江月》.2007,72. * |
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| Publication number | Publication date |
|---|---|
| CN101422250A (en) | 2009-05-06 |
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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 | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20110420 Termination date: 20131129 |