CN103099219A - Method for making spiced pigtails - Google Patents
Method for making spiced pigtails Download PDFInfo
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- CN103099219A CN103099219A CN2011103595161A CN201110359516A CN103099219A CN 103099219 A CN103099219 A CN 103099219A CN 2011103595161 A CN2011103595161 A CN 2011103595161A CN 201110359516 A CN201110359516 A CN 201110359516A CN 103099219 A CN103099219 A CN 103099219A
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Abstract
The invention relates to a method for making spiced pigtails, belonging to the field of food processing and effectively solving the defects that a common pigtail is cooked simply and single in taste. 30 pigtails are put into well cooked rosin for 3 seconds, quickly fished out, put into cold water to be soaked for 2 minutes and thoroughly removed with rosin on the pigtails by hand so as to completely remove hairs on the pigtails; various spices are wrapped by a gauze, the gauze is tied by a hemp rope and put into a pot, the treated pigtails are then put into the pot, 50 kilometers of water are added and heated to be boiling; the pigtails are cooked for 50 minutes after the water is boiled, and the cooked pigtails are fished out from the pot and put into a screen so as to drain the residual water; and the pigtails which are drained are put on the metal screen and put into an oven to be baked for 1 hour until pigtail surfaces are dried. The method is mainly used for making spiced pigtails.
Description
Technical field the present invention relates to a kind of production method of spiced pigtail.
The background technology pigtail is a kind of meat product that is rich in collagen, but general pigtail has such shortcoming, is exactly that general pigtail eating method is fairly simple, and taste is abundant not.
Summary of the invention the objective of the invention is to provide a kind of production method of spiced pigtail, and it is fairly simple that it can effectively solve general pigtail eating method, the shortcoming that taste is abundant not.
The object of the present invention is achieved like this: the production method of spiced pigtail, 30 pigtails are put into 3 seconds of rosin of enduring, then get rapidly and put into cold water immersion 2 minutes, with hand, the rosin on pigtail is removed totally, the hair on pigtail is all taken off; Green onion 10 grams, ginger 20 grams, garlic 5 grams, 0.8 kilogram of large perfume, 0.3 kilogram of cloves, dried orange peel 15 grams, fennel 30 grams, Chinese prickly ash 10 grams, capsicum 10 grams, soy sauce 200 grams, cooking wine 5 grams, monosodium glutamate 200 grams, white sugar 200 grams are wrapped with bundle, put in pot after with the rope made of hemp, gauze being toggled, then the pigtail of putting in order is put into pot, add 50 kg of water, then heat water is boiled, by the time boiled again after water is opened 50 minutes, from pot, the pigtail that boils is got, put in sieve will more than moisture drain; The pigtail that drains away the water is tiled on metallic sieve, then put into oven for baking 1 hour, get final product in the time of the skin drying of pigtail by the time.
The production method of spiced pigtail, this product have golden yellow color, the bright fragrant characteristics of taste.
The specific embodiment
Composition of raw materials: 30 of pigtails, 100 kilograms, water, green onion 10 grams, ginger 20 grams, garlic 5 grams, 0.8 kilogram of large perfume, 0.3 kilogram of cloves, dried orange peel 15 grams, fennel 30 grams, Chinese prickly ash 10 grams, capsicum 10 grams, soy sauce 200 grams, cooking wine 5 grams, monosodium glutamate 200 grams, white sugar 200 grams.
Preparation method:
Arrange: 30 pigtails are put into 3 seconds of rosin of enduring, then got rapidly and put into cold water immersion 2 minutes, with hand, the rosin on pigtail is removed totally, the hair on pigtail is all taken off.
Boiling: green onion 10 grams, ginger 20 grams, garlic 5 grams, 0.8 kilogram of large perfume, 0.3 kilogram of cloves, dried orange peel 15 grams, fennel 30 grams, Chinese prickly ash 10 grams, capsicum 10 grams, soy sauce 200 grams, cooking wine 5 grams, monosodium glutamate 200 grams, white sugar 200 grams are wrapped with bundle, put in pot after with the rope made of hemp, gauze being toggled, then the pigtail of putting in order is put into pot, add 50 kg of water, then heat water is boiled, by the time boiled again after water is opened 50 minutes, from pot, the pigtail that boils is got, put in sieve will more than moisture drain.
Baking: the pigtail that drains away the water is tiled on metallic sieve, then put into oven for baking 1 hour, get final product in the time of the skin drying of pigtail by the time.
Claims (1)
1. the production method of spiced pigtail, is characterized in that: 30 pigtails are put into 3 seconds of rosin of enduring, then got rapidly and put into cold water immersion 2 minutes, with hand, the rosin on pigtail is removed totally, the hair on pigtail is all taken off; Green onion 10 grams, ginger 20 grams, garlic 5 grams, 0.8 kilogram of large perfume, 0.3 kilogram of cloves, dried orange peel 15 grams, fennel 30 grams, Chinese prickly ash 10 grams, capsicum 10 grams, soy sauce 200 grams, cooking wine 5 grams, monosodium glutamate 200 grams, white sugar 200 grams are wrapped with bundle, put in pot after with the rope made of hemp, gauze being toggled, then the pigtail of putting in order is put into pot, add 50 kg of water, then heat water is boiled, by the time boiled again after water is opened 50 minutes, from pot, the pigtail that boils is got, put in sieve will more than moisture drain; The pigtail that drains away the water is tiled on metallic sieve, then put into oven for baking 1 hour, get final product in the time of the skin drying of pigtail by the time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103595161A CN103099219A (en) | 2011-11-14 | 2011-11-14 | Method for making spiced pigtails |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103595161A CN103099219A (en) | 2011-11-14 | 2011-11-14 | Method for making spiced pigtails |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103099219A true CN103099219A (en) | 2013-05-15 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103595161A Pending CN103099219A (en) | 2011-11-14 | 2011-11-14 | Method for making spiced pigtails |
Country Status (1)
| Country | Link |
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| CN (1) | CN103099219A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026608A (en) * | 2014-05-13 | 2014-09-10 | 刘建国 | Ready-to-eat pigtail and processing method thereof |
| CN108056392A (en) * | 2017-12-26 | 2018-05-22 | 吴桃花 | A kind of roasting pigtail and preparation method thereof |
-
2011
- 2011-11-14 CN CN2011103595161A patent/CN103099219A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026608A (en) * | 2014-05-13 | 2014-09-10 | 刘建国 | Ready-to-eat pigtail and processing method thereof |
| CN108056392A (en) * | 2017-12-26 | 2018-05-22 | 吴桃花 | A kind of roasting pigtail and preparation method thereof |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130515 |