CN102334696A - Boneless pig hoof cooked meat product processing method - Google Patents
Boneless pig hoof cooked meat product processing method Download PDFInfo
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- CN102334696A CN102334696A CN2010102330900A CN201010233090A CN102334696A CN 102334696 A CN102334696 A CN 102334696A CN 2010102330900 A CN2010102330900 A CN 2010102330900A CN 201010233090 A CN201010233090 A CN 201010233090A CN 102334696 A CN102334696 A CN 102334696A
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Abstract
The invention discloses a boneless pig hoof cooked meat product processing method, which comprises the following steps of: immersing fresh pig hoofs, cleaning and finishing the raw material, scalding by boiling water, putting into spice water, cooking over high heat and pre-boiling over low heat until the pig hoofs are cooked thoroughly, removing two large bones of arch, continuously simmering for half an hour, cooling, followed by warehousing and processing. The boneless pig hoof cooked meat product is cooked by the use of a plurality of spices and soup stock, has rich fragrance and mellow taste, is more convenient to eat, is much fleshy, and gives people a great appetite.
Description
Technical field
The invention belongs to food processing technology field, especially relate to a kind of processing method that bone is taken off hoof halogen meat products of taking off
Background technology
Pig's feet is nutritious; Delicious taste, it is not only dish commonly used, but also is excellent tonic product; Contain protein 15.8 grams, fat 26.3 grams, carbohydrate 1.7 grams in per 100 gram pig's feets; After also containing the proteolysis in nutriment, the especially pig's feets such as vitamin A, B, C and calcium, phosphorus, iron in the pig's feet, the content of 11 seed amino acids such as the cystine that is produced, arginine is all equally matched with bear's paw; From the angle of medical science, pig's feet is again multiduty good medicine, contains abundant collagen in the pig's feet; This is a kind of gelatin substance of being made up of large biological molecule; Be to constitute topmost protein component in tendon, ligament and the connective tissue, in human body, collagen accounts for 1/3rd of protein; If synthetic generation of collagen will cause " collagenosis " unusually; In addition, after the collagen in the pig's feet is absorbed by the body, can promotes Skin Cell to absorb and store moisture, prevent that skin is dry and astringent wrinkling, make the skin of face plentiful gloss that seems; Han dynasty well-known doctor's Zhang Zhongjing has one " pig skin side ", with regard to pointing out skin on the pig's feet effect of " and blood vessels, profit skin " is arranged; Collagen also can promote hair, nail growth, keeps skin soft, fine and smooth, and nail is glossy; Often edible pig's feet can also prevent carrying out property dystrophia effectively, hemorrhage of digestive tract, haemorrhagic shock is had certain curative effect, and can improve the microcirculation of whole body, thereby can prevent or alleviate coronary heart disease and ischemic cerebral disease; For operation and the convalescent old man of grave illness, help the recovery of histocyte normal physiological function, quicken metabolism, delay body aging.
Summary of the invention
The objective of the invention is to improve the deficiency of prior art and provide a kind of and utilize multiple spice and long-used soup stew in soy sauce, give off a strong fragrance, mellow, edible more convenient, voluptuousness is more sufficient, make that people are more appetitive to take off the processing method that bone is taken off hoof halogen meat products.
The objective of the invention is to realize like this, a kind ofly take off the processing method that bone is taken off hoof halogen meat products, be characterized in that this method may further comprise the steps:
A, immersion: pig's feet raw material to be processed was soaked in water 3-6 hour;
B, raw material finishing: the raw material surface is cleaned, removed foreign matter impurity;
C, boiling hot emitting: raw material was put into boiling water 5-10 minute;
D, precook: to emit good raw material to put in the halogen material water boiled with big fire scalding, and littler fire was precooked one hour;
E, integer: remove the back of the body two big bones of bow portion and back broken bone of step, keep shape intact;
F, stewing boiling: little fire is stewing to be boiled 30-50 minute;
G, cooling, warehouse-in.
Adopt circulating water to soak during the immersion of said step a, and the water surface is higher than raw material.
Precooking of said steps d is to add that according to every 100kg pig's feet 100kg long-used soup, 20kg water, 9～10kg halogen material carry out boiling, and the halogen material of employing is by 80～100 parts in (weight portion) Chinese prickly ash, 80～100 parts of aniseed, 35～50 parts of cloves, 70～85 parts on cassia bark; 70～85 parts of fennel seeds, 35～50 parts of nutmegs, 35～50 parts in Radix Glycyrrhizae, 35～50 parts of dried orange peels, 35～50 parts of tsaokos; 700～800 parts of fresh gingers, 50～75 parts of Amomum globosum loureiros, 50～75 parts of galingals are kowtowed 35～50 parts in vain; 30～50 parts of fructus amomis, 30～50 parts of Fructus Aurantiis, 30～50 parts of spiceleafs, 30～50 parts of spiceleafs; 2000～3000 parts of salt, 500～700 parts of white granulated sugars, 300～500 parts of monosodium glutamates, 3000～4000 parts in soy sauce; 300～400 parts in wine adds that water puts into the pot infusion, and big fire is boiled, littler fiery boiling one hour, wherein Chinese prickly ash, anise, in cool through roasting.
Stewing the boiling of said step f is that the pig's feet that removes bone is put into stewing boiling 30～50 minutes in the halogen material.
The cooling of said step g, warehouse-in are to pull finished product out 0～4 ℃ of cooling chamber to be cooled to central temperature below 15 ℃, go into warehouse for finished product preservation, for sale.
Described long-used soup be select fresh pig rod bone, one's old mother chicken for use, pigskin cleans up with water according to 1: 3 the little fiery infusion of ratio 8 hours; Temperature is controlled between 88-90 ℃; Soup yield after the infusion is for adding 1/2 of the water yield, and perhaps long-used soup is the soup juice that stays after precooking.
The pig's feet of institute of the present invention stew in soy sauce has been removed a large amount of fishy smell of pig's feet itself, and the outward appearance voluptuousness is strong, and mouthfeel is fabulous when edible; Be with during pig's feet aromatic flavour, sweet fragrance are beautiful, salty that sweet, fragrant tender deliciousness, color and luster are tempting, taste is enjoyed endless aftertastes, and really accomplishes color, U.S.A, mainly is to utilize 17 kinds of spices and long-used soup stew in soy sauce to form; Simultaneously processing technology is improved, removed the big bone of pig's feet, people are edible more convenient; Especially preferably to children and the elderly; Change the outward appearance of product simultaneously, voluptuousness is more sufficient, makes people more be added with appetite.
The specific embodiment
Embodiment 1, a kind ofly takes off the processing method that bone is taken off hoof halogen meat products, is that pig's feet raw material to be processed was soaked in water 3-6 hour; The raw material surface is cleaned, removed foreign matter impurity, raw material was put into boiling water 5-10 minute; To emit good raw material to put in the halogen material water boiled with big fire scalding, and the halogen material adopts the conventional carnivorous halogen material of processing, and littler fire was precooked one hour; Emit the good pig's feet back of the body two big bones of bow portion and back broken bone of step to remove scalding then; Keep shape intact, put into that the medium and small fire of pot is stewing to be boiled half an hour, cooling, warehouse-in.
Embodiment 2, a kind ofly take off the processing method that bone is taken off hoof halogen meat products, are that pig's feet raw material to be processed was soaked in water 3-6 hour, adopt circulating water to soak during immersion; And the water surface is higher than raw material, and the raw material surface is cleaned, and removes foreign matter impurity, and raw material was put into boiling water 5-10 minute; To emit good raw material to put in the halogen material water boiled with big fire scalding, and littler fire was precooked one hour, and halogen material water is to add that according to every 100kg pig's feet 100kg long-used soup, 20kg water, 9～10kg halogen material are mixed with, and the halogen material is to be restrained by Chinese prickly ash 80～100; Aniseed 80～100 grams, cloves 35～50 grams, cassia bark 70～85 grams, fennel seeds 70～85 grams; Nutmeg 35～50 grams, Radix Glycyrrhizae 35～50 grams, dried orange peel 35～50 grams, tsaoko 35～50 grams; Fresh ginger 700～800 grams, Amomum globosum loureiro 50～75 grams, galingal 50～75 grams are kowtowed 35～50 grams in vain; Fructus amomi 30～50 grams, Fructus Aurantii 30～50 grams, spiceleaf 30～50 grams, spiceleaf 30～50 grams; Salt 2000～3000 grams, white granulated sugar 500～700 grams, monosodium glutamate 300～500 grams, soy sauce 3000～4000 grams; Wine 300～400 gram adds that water puts into the pot infusion, and big fire is boiled, littler fiery boiling one hour, wherein Chinese prickly ash, anise, in cool through roasting; Emit the good pig's feet back of the body two big bones of bow portion and back broken bone of step to remove scalding then, to keep shape intact, to put into that the medium and small fire of pot halogen material is stewing to be boiled 30～50 minutes, to pull finished product out 0～4 ℃ of cooling chamber then to be cooled to central temperature below 15 ℃; Go into warehouse for finished product preserve, for sale, wherein long-used soup be select fresh pig rod bone, one's old mother chicken for use, pigskin cleans up with water according to 1: 3 the little fiery infusion of ratio 8 hours, temperature is controlled between 88-90 ℃, guarantees the soup clarification; Soup flavour deliciousness is mellow, the soft nature of fragrance, and the soup yield after the infusion is original long-used soup for adding 1/2 of the water yield; Also can use the soup juice that stays after precooking as long-used soup, along with increasing progressively of stew in soy sauce raw material number of times, taste compounds such as the amino acid in the raw material are increasing to be incorporated in the soup, and the long-used soup local flavor is more and more stronger.
Claims (6)
1. one kind is taken off the processing method that bone is taken off hoof halogen meat products, it is characterized in that this method may further comprise the steps:
A, immersion: pig's feet raw material to be processed was soaked in water 3-6 hour;
B, raw material finishing: the raw material surface is cleaned, removed foreign matter impurity;
C, boiling hot emitting: raw material was put into boiling water 5-10 minute;
D, precook: to emit good raw material to put in the halogen material water boiled with big fire scalding, and littler fire was precooked one hour;
E, integer: remove the back of the body two big bones of bow portion and back broken bone of step, keep shape intact;
F, stewing boiling: little fire is stewing to be boiled 30-50 minute;
G, cooling, warehouse-in.
2. according to the said a kind of processing method that bone is taken off hoof halogen meat products of taking off of claim 1, adopt circulating water to soak when it is characterized in that the immersion of said step a, and the water surface is higher than raw material.
3. according to the said a kind of processing method that bone is taken off hoof halogen meat products of taking off of claim 1, it is characterized in that precooking of said steps d is to add that according to every 100kg pig's feet 100kg long-used soup, 20kg water, 9～10kg halogen material are mixed with halogen material water and carry out boiling, the halogen material of employing is by 80～100 parts in (weight portion) Chinese prickly ash, 80～100 parts of aniseed; 35～50 parts of cloves, 70～85 parts on cassia bark, 70～85 parts of fennel seeds, 35～50 parts of nutmegs; 35～50 parts in Radix Glycyrrhizae, 35～50 parts of dried orange peels, 35～50 parts of tsaokos, 700～800 parts of fresh gingers; 50～75 parts of Amomum globosum loureiros, 50～75 parts of galingals are kowtowed 35～50 parts in vain, 30～50 parts of fructus amomis; 30～50 parts of Fructus Aurantiis, 30～50 parts of spiceleafs, 30～50 parts of spiceleafs, 2000～3000 parts of salt; 500～700 parts of white granulated sugars, 300～500 parts of monosodium glutamates, 3000～4000 parts in soy sauce, 300～400 parts in wine add that water puts into the pot infusion; Big fire is boiled, littler fiery boiling one hour, wherein Chinese prickly ash, anise, in cool through roasting.
4. according to the said a kind of processing method that bone is taken off hoof halogen meat products of taking off of claim 1, it is characterized in that stewing the boiling of said step f is that the pig's feet that removes bone is put into stewing boiling 30～50 minutes in the halogen material.
5. according to the said a kind of processing method that bone is taken off hoof halogen meat products of taking off of claim 1, it is characterized in that the cooling of said step g, warehouse-in are to pull finished product out 0～4 ℃ of cooling chamber to be cooled to central temperature below 15 ℃, go into warehouse for finished product preservation, for sale.
6. a kind of processing method that bone is taken off hoof halogen meat products of taking off according to claim 3; It is characterized in that described long-used soup be select fresh pig rod bone, one's old mother chicken for use, pigskin cleans up with water according to 1: 3 the little fiery infusion of ratio 8 hours; Temperature is controlled between 88-90 ℃; Soup yield after the infusion is for adding 1/2 of the water yield, and perhaps long-used soup is the soup juice that stays after precooking.
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| CN2010102330900A CN102334696A (en) | 2010-07-18 | 2010-07-18 | Boneless pig hoof cooked meat product processing method |
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| CN2010102330900A CN102334696A (en) | 2010-07-18 | 2010-07-18 | Boneless pig hoof cooked meat product processing method |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005500A (en) * | 2012-12-18 | 2013-04-03 | 郑树林 | Process for processing braised meat |
| CN103876172A (en) * | 2014-04-11 | 2014-06-25 | 陈斌 | Marinated pork trotter |
| CN104187787A (en) * | 2014-06-30 | 2014-12-10 | 潘玫洁 | Preparation method for dark-plum pig's knuckle |
| CN104187828A (en) * | 2014-08-01 | 2014-12-10 | 衢州市昊洋食品有限公司 | Production method of boneless pig feet |
| CN104397730A (en) * | 2014-12-25 | 2015-03-11 | 重庆市弘久食品有限公司 | Preparation method of golden shredded beef |
| CN104432142A (en) * | 2014-12-25 | 2015-03-25 | 重庆市弘久食品有限公司 | Preparation method of spicy beef jerky |
| CN104432140A (en) * | 2014-12-25 | 2015-03-25 | 重庆市弘久食品有限公司 | Preparation method of shredded beef |
| CN104605384A (en) * | 2015-01-23 | 2015-05-13 | 刘富来 | Preparation method for instant peptone food |
| CN105011082A (en) * | 2015-06-29 | 2015-11-04 | 重庆普恒食品科技有限公司 | Fragrant, spicy and sweet flavored seasoning and fragrant, spicy and sweet food and preparation method thereof |
| CN106136088A (en) * | 2016-06-23 | 2016-11-23 | 河源市兴睿食品科技开发有限公司 | Halogen meat and preparation method thereof |
| CN108740828A (en) * | 2018-05-30 | 2018-11-06 | 安徽省好再来食品有限公司 | A kind of stewed meat products quantify flavor modulator approach |
| CN108887604A (en) * | 2018-07-12 | 2018-11-27 | 本溪市双花熟食品有限公司 | The processing method for promoting stewed meat products anti-corrosive properties |
| CN110584013A (en) * | 2019-10-23 | 2019-12-20 | 郑清溪 | Formula and method of marinated pig feet |
| CN111588003A (en) * | 2020-05-28 | 2020-08-28 | 山东福藤食品有限公司 | Preparation method of sauced meat |
-
2010
- 2010-07-18 CN CN2010102330900A patent/CN102334696A/en active Pending
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005500A (en) * | 2012-12-18 | 2013-04-03 | 郑树林 | Process for processing braised meat |
| CN103876172A (en) * | 2014-04-11 | 2014-06-25 | 陈斌 | Marinated pork trotter |
| CN104187787A (en) * | 2014-06-30 | 2014-12-10 | 潘玫洁 | Preparation method for dark-plum pig's knuckle |
| CN104187828A (en) * | 2014-08-01 | 2014-12-10 | 衢州市昊洋食品有限公司 | Production method of boneless pig feet |
| CN104397730B (en) * | 2014-12-25 | 2017-06-20 | 重庆市弘久食品有限公司 | The preparation method of golden hair sliced beef |
| CN104432142A (en) * | 2014-12-25 | 2015-03-25 | 重庆市弘久食品有限公司 | Preparation method of spicy beef jerky |
| CN104432140A (en) * | 2014-12-25 | 2015-03-25 | 重庆市弘久食品有限公司 | Preparation method of shredded beef |
| CN104432142B (en) * | 2014-12-25 | 2017-05-24 | 重庆市弘久食品有限公司 | Preparation method of spicy beef jerky |
| CN104432140B (en) * | 2014-12-25 | 2017-05-31 | 重庆市弘久食品有限公司 | The preparation method of hand-torn stewed beef bar |
| CN104397730A (en) * | 2014-12-25 | 2015-03-11 | 重庆市弘久食品有限公司 | Preparation method of golden shredded beef |
| CN104605384A (en) * | 2015-01-23 | 2015-05-13 | 刘富来 | Preparation method for instant peptone food |
| CN105011082A (en) * | 2015-06-29 | 2015-11-04 | 重庆普恒食品科技有限公司 | Fragrant, spicy and sweet flavored seasoning and fragrant, spicy and sweet food and preparation method thereof |
| CN106136088A (en) * | 2016-06-23 | 2016-11-23 | 河源市兴睿食品科技开发有限公司 | Halogen meat and preparation method thereof |
| CN108740828A (en) * | 2018-05-30 | 2018-11-06 | 安徽省好再来食品有限公司 | A kind of stewed meat products quantify flavor modulator approach |
| CN108887604A (en) * | 2018-07-12 | 2018-11-27 | 本溪市双花熟食品有限公司 | The processing method for promoting stewed meat products anti-corrosive properties |
| CN110584013A (en) * | 2019-10-23 | 2019-12-20 | 郑清溪 | Formula and method of marinated pig feet |
| CN111588003A (en) * | 2020-05-28 | 2020-08-28 | 山东福藤食品有限公司 | Preparation method of sauced meat |
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Application publication date: 20120201 |