CN103211194A - Spice material for marinating trotter and marinating method thereof - Google Patents
Spice material for marinating trotter and marinating method thereof Download PDFInfo
- Publication number
- CN103211194A CN103211194A CN2013100941693A CN201310094169A CN103211194A CN 103211194 A CN103211194 A CN 103211194A CN 2013100941693 A CN2013100941693 A CN 2013100941693A CN 201310094169 A CN201310094169 A CN 201310094169A CN 103211194 A CN103211194 A CN 103211194A
- Authority
- CN
- China
- Prior art keywords
- feet
- pig
- soy sauce
- seed
- marinating
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses a spice material for marinating trotter and a marinating method thereof. The spice material includes: spina date seed, fennel, cistanche, cuttle bone, ligusticum wallichii, semen cassia, rehmannia flower, lignum dalbergiae odoriferae, wolfberry, cortex acanthopanacis, bunge cherry seed, cortex phellodendri, lavender, virginia creeper, setose thistle, glossy privet fruit, sunflower disk, anise, poria cocos, almond, dragon's tongue leaves, monosodium glutamate, parsley, vegetable oil, salt, soy sauce, stevia rebaudiana, lemon leaves, and pine pollen. Based on guaranteeing fresh and thick taste of a conventional brine, a variety of materials including spina date seed, cistanche, cuttle bone, ligusticum wallichii, rehmannia flower, lignum dalbergiae odoriferae, lavender, virginia creeper, setose thistle, glossy privet fruit, sunflower disk, almond and dragon's tongue leaves are added. The spice material has the effects of fragrant, delicious, tasty, and appetizing. In the marinating method, freezing, thawing, machinery rolling and other steps are used, thereby sarcomeres are lengthened, myolemma and other connective tissues become loose and broken, and the meat becomes soft, so that the product quality is improved.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of halogen material and stew in soy sauce method thereof of stew in soy sauce pig's feet.
Background technology
Spiced and stewed food is the traditional local flavor cooked product of China, its preparation method is to mix up the halogen material earlier, then raw material and the also meticulous boiling of halogen material mixing are formed, because the muscle fibre content height of product, make the spiced and stewed food ubiquity to be difficult for chewing, defective such as mouthfeel difference, therefore improve the tender degree of spiced and stewed food, have to be related to and improve the quality of products, promote the meaning of the development of this industry.
Summary of the invention
The object of the present invention is to provide a kind of halogen material and stew in soy sauce method thereof of stew in soy sauce pig's feet.
The present invention adopts following technical scheme to achieve these goals:
The halogen material of stew in soy sauce pig's feet, the weight portion of its constitutive material is: spina date seed 15-20, little fennel 12-14, saline cistanche 10-12, cuttle bone 5.0-6.0, Ligusticum wallichii 3.5-4.5, cassia seed 6.0-8.0, adhesive rehmannia flower 4.0-5.0, dalbergia wood 2.3-2.8, matrimony vine 9.0-9.5, cortex acanthopanacis 7.0-9.0, brush-cherry seed 10-12, golden cypress 1.0-1.5, lavender 5.0-6.0, Boston ivy 3.5-4.5, setose thistle 3.0-5.0, fruit of glossy privet 1.0-2.0, floral disc of sunflower into 5.0-7.0, anistree 6.0-8.0, Poria cocos 3.0-4.5, crust dawn wood 1.3-1.8, Long Liye 1.0-1.5, monosodium glutamate 13-18, Sheep's-parsley 14-16, vegetable oil 33-38, salt 25-30, soy sauce 10-12, STEVIA REBAUDIANA 0.5-0.8, lemonlike citrus leaf 7.5-9.0 and pollen pini 3.0-5.0.
The halogen material of stew in soy sauce pig's feet, the weight portion of its constitutive material is: spina date seed 18, little fennel 13, saline cistanche 11, cuttle bone 5.5, Ligusticum wallichii 4.0, cassia seed 7.0, adhesive rehmannia flower 4.5, dalbergia wood 2.5, matrimony vine 9.2, cortex acanthopanacis 8.0, brush-cherry seed 11, golden cypress 1.2, lavender 5.5, Boston ivy 4.0, setose thistle 4.0, the fruit of glossy privet 1.5, floral disc of sunflower into 6.0, anise 7.0, Poria cocos 3.8, crust dawn wood 1.5, Long Liye 1.2, monosodium glutamate 15, Sheep's-parsley 15, vegetable oil 35, salt 28, soy sauce 11, STEVIA REBAUDIANA 0.7, lemonlike citrus leaf 8.2 and pollen pini 4.0.
The method of halogen material stew in soy sauce pig's feet may further comprise the steps:
(1), take by weighing each component raw material, the solid material of large volume is pounded is broken to 0.5-1.0cm by the weight portion of constitutive material, then solid material is mixed and the cloth bag of packing in, stand-by;
(2), select the pig's feet of high-quality, put into the freezing 5-7h of refrigerator after finishing, the cleaning, take out again and place 3-5h, put into mechanical tumbler tumbling 40-50min then, maintain the temperature at 20-25 ℃, again pig's feet is put into steamer, add the pure water of capacity, add the deployed halogen material cloth bag of step (1), intensification is boiled it, boiling 80-100min adds the liquid charging stock in the constitutive material again, stops to heat the back pig's feet and soak 4-5h in the bittern feed liquid;
(3), the pig's feet in the taking-up step (2), dry to pig's feet water content reduction 20-25%, in vacuum packing machine, vacuumize packing, the retort pouch of sealing is put into the cannery retort high temperature sterilization, sterilization temperature is 130-145 ℃, and sterilizing time is 20-30min.
Beneficial effect of the present invention:
The present invention is on the basis that guarantees the bright thick flavor of traditional bittern, spina date seed, saline cistanche, cuttle bone, Ligusticum wallichii, adhesive rehmannia flower, dalbergia wood, lavender, Boston ivy, setose thistle, the fruit of glossy privet, floral disc of sunflower into, Ba Danmu and Long Liye plurality of raw materials have been added, have pot-stewed fowl fragrance, tasty, orectic effect, simultaneously on the stew in soy sauce method, adopt freezing, thaw and step such as mechanical tumbling, thereby muscle segment is elongated, connective tissues such as the sarolemma loose crushing that becomes, finally make meat become soft, thereby product quality is improved.
The specific embodiment
Embodiment 1: the halogen material of stew in soy sauce pig's feet, the weight portion of its constitutive material (g) is: spina date seed 15, little fennel 12, saline cistanche 10, cuttle bone 5.0, Ligusticum wallichii 3.5, cassia seed 6.0, adhesive rehmannia flower 4.0, dalbergia wood 2.8, matrimony vine 9.0, cortex acanthopanacis 7.0, brush-cherry seed 10, golden cypress 1.0, lavender 5.0, Boston ivy 3.5, setose thistle 3.0, the fruit of glossy privet 1.0, floral disc of sunflower into 5.0, anise 6.0, Poria cocos 3.0, crust dawn wood 1.3, Long Liye 1.0, monosodium glutamate 13, Sheep's-parsley 14, vegetable oil 33, salt 25, soy sauce 10, STEVIA REBAUDIANA 0.5, lemonlike citrus leaf 7.5 and pollen pini 3.0.
The method of halogen material stew in soy sauce pig's feet may further comprise the steps:
(1), take by weighing each component raw material, the solid material of large volume is pounded is broken to 0.5-1.0cm by the weight portion of constitutive material, then solid material is mixed and the cloth bag of packing in, stand-by;
(2), select the pig's feet of high-quality, put into refrigerator after finishing, the cleaning and ice 6h, take out again and place 4h, put into mechanical tumbler tumbling 45min then, maintain the temperature at 22 ℃, again pig's feet is put into steamer, add the pure water of capacity, add the deployed halogen material cloth bag of step (1), intensification is boiled it, boiling 90min adds the liquid charging stock in the constitutive material again, stops to heat the back pig's feet and soak 4.5h in the bittern feed liquid;
(3), take out the pig's feet in the step (2), dry to the pig's feet water content and reduce by 22%, in vacuum packing machine, vacuumize packing, the retort pouch that seals is put into the cannery retort high temperature sterilization, sterilization temperature is 138 ℃, sterilizing time is 25min.
Embodiment 2: the halogen material of stew in soy sauce pig's feet, the weight portion of its constitutive material (g) is: spina date seed 18, little fennel 13, saline cistanche 11, cuttle bone 5.5, Ligusticum wallichii 4.0, cassia seed 7.0, adhesive rehmannia flower 4.5, dalbergia wood 2.5, matrimony vine 9.2, cortex acanthopanacis 8.0, brush-cherry seed 11, golden cypress 1.2, lavender 5.5, Boston ivy 4.0, setose thistle 4.0, the fruit of glossy privet 1.5, floral disc of sunflower into 6.0, anise 7.0, Poria cocos 3.8, crust dawn wood 1.5, Long Liye 1.2, monosodium glutamate 15, Sheep's-parsley 15, vegetable oil 35, salt 28, soy sauce 11, STEVIA REBAUDIANA 0.7, lemonlike citrus leaf 8.2 and pollen pini 4.0.
The method of halogen material stew in soy sauce pig's feet is as embodiment 1.
Embodiment 3: the halogen material of stew in soy sauce pig's feet, the weight portion of its constitutive material (g) is: spina date seed 20, little fennel 14, saline cistanche 12, cuttle bone 6.0, Ligusticum wallichii 4.5, cassia seed 8.0, adhesive rehmannia flower 5.0, dalbergia wood 2.8, matrimony vine 9.5, cortex acanthopanacis 9.0, brush-cherry seed 12, golden cypress 1.5, lavender 6.0, Boston ivy 4.5, setose thistle 5.0, the fruit of glossy privet 2.0, floral disc of sunflower into 7.0, anise 8.0, Poria cocos 4.5, crust dawn wood 1.8, Long Liye 1.5, monosodium glutamate 18, Sheep's-parsley 16, vegetable oil 38, salt 30, soy sauce 12, STEVIA REBAUDIANA 0.8, lemonlike citrus leaf 9.0 and pollen pini 5.0.
The method of halogen material stew in soy sauce pig's feet is as embodiment 1.
Claims (3)
1. the halogen material of a stew in soy sauce pig's feet is characterized in that the weight portion of its constitutive material is: spina date seed 15-20, little fennel 12-14, saline cistanche 10-12, cuttle bone 5.0-6.0, Ligusticum wallichii 3.5-4.5, cassia seed 6.0-8.0, adhesive rehmannia flower 4.0-5.0, dalbergia wood 2.3-2.8, matrimony vine 9.0-9.5, cortex acanthopanacis 7.0-9.0, brush-cherry seed 10-12, golden cypress 1.0-1.5, lavender 5.0-6.0, Boston ivy 3.5-4.5, setose thistle 3.0-5.0, fruit of glossy privet 1.0-2.0, floral disc of sunflower into 5.0-7.0, anistree 6.0-8.0, Poria cocos 3.0-4.5, crust dawn wood 1.3-1.8, Long Liye 1.0-1.5, monosodium glutamate 13-18, Sheep's-parsley 14-16, vegetable oil 33-38, salt 25-30, soy sauce 10-12, STEVIA REBAUDIANA 0.5-0.8, lemonlike citrus leaf 7.5-9.0 and pollen pini 3.0-5.0.
2. the halogen material of stew in soy sauce pig's feet according to claim 1 is characterized in that the weight portion of its constitutive material is: spina date seed 18, little fennel 13, saline cistanche 11, cuttle bone 5.5, Ligusticum wallichii 4.0, cassia seed 7.0, adhesive rehmannia flower 4.5, dalbergia wood 2.5, matrimony vine 9.2, cortex acanthopanacis 8.0, brush-cherry seed 11, golden cypress 1.2, lavender 5.5, Boston ivy 4.0, setose thistle 4.0, the fruit of glossy privet 1.5, floral disc of sunflower into 6.0, anistree 7.0, Poria cocos 3.8, crust dawn wood 1.5, Long Liye 1.2, monosodium glutamate 15, Sheep's-parsley 15, vegetable oil 35, salt 28, soy sauce 11, STEVIA REBAUDIANA 0.7, lemonlike citrus leaf 8.2 and pollen pini 4.0.
3. the method for a halogen material stew in soy sauce pig's feet as claimed in claim 1 is characterized in that may further comprise the steps:
(1), take by weighing each component raw material, the solid material of large volume is pounded is broken to 0.5-1.0cm by the weight portion of constitutive material, then solid material is mixed and the cloth bag of packing in, stand-by;
(2), select the pig's feet of high-quality, put into the freezing 5-7h of refrigerator after finishing, the cleaning, take out again and place 3-5h, put into mechanical tumbler tumbling 40-50min then, maintain the temperature at 20-25 ℃, again pig's feet is put into steamer, add the pure water of capacity, add the deployed halogen material cloth bag of step (1), intensification is boiled it, boiling 80-100min adds the liquid charging stock in the constitutive material again, stops to heat the back pig's feet and soak 4-5h in the bittern feed liquid;
(3), the pig's feet in the taking-up step (2), dry to pig's feet water content reduction 20-25%, in vacuum packing machine, vacuumize packing, the retort pouch of sealing is put into the cannery retort high temperature sterilization, sterilization temperature is 130-145 ℃, and sterilizing time is 20-30min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100941693A CN103211194A (en) | 2013-03-22 | 2013-03-22 | Spice material for marinating trotter and marinating method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100941693A CN103211194A (en) | 2013-03-22 | 2013-03-22 | Spice material for marinating trotter and marinating method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103211194A true CN103211194A (en) | 2013-07-24 |
Family
ID=48809638
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013100941693A Pending CN103211194A (en) | 2013-03-22 | 2013-03-22 | Spice material for marinating trotter and marinating method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103211194A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750240A (en) * | 2013-12-18 | 2014-04-30 | 马飞 | Seasoning for marinated pig's trotters and preparation method thereof |
| CN104082763A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Non-greasy stewed pig feet and preparation method thereof |
| CN104082761A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Spicy spiced pig's feet and preparation method thereof |
| CN104621636A (en) * | 2015-01-15 | 2015-05-20 | 山东省农业科学院畜牧兽医研究所 | Pig-trotter soup suitable for being drunk by office workers and preparation method of pig-trotter soup |
| CN104957649A (en) * | 2015-07-15 | 2015-10-07 | 张辉和 | Cooking method of special delicious pig feet |
| CN105054092A (en) * | 2015-06-30 | 2015-11-18 | 巢湖市金魁食品加工有限公司 | Making method of spiced pig's trotters |
| CN107373403A (en) * | 2017-07-20 | 2017-11-24 | 山东山琦知识产权运营管理有限公司 | One kind envelope fresh-keeping pig hand of taste and preparation method thereof |
| CN108740951A (en) * | 2018-05-25 | 2018-11-06 | 福建省农业科学院亚热带农业研究所（福建省农业科学院蔗麻研究中心） | A kind of vanilla halogen material packet and preparation method thereof containing STEVIA REBAUDIANA |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5415883A (en) * | 1993-09-29 | 1995-05-16 | Minh Food Corporation | Method for preparing pre-cooked meat |
| CN1398542A (en) * | 2002-08-22 | 2003-02-26 | 沈晓瑜 | Stewing material and food stewing method |
| KR20040040952A (en) * | 2002-11-08 | 2004-05-13 | 주식회사 제너시스 | Recipe for a boneless chicken |
| KR20060005909A (en) * | 2004-07-14 | 2006-01-18 | 김문수 | Cooking method of fish, flesh or fowl using oil that is contained thereto, and cooking method of chicken adopting it |
| CN1723804A (en) * | 2004-07-23 | 2006-01-25 | 新沂市明帝食品有限公司 | Cooked, bound, flavorous pig's feet, and its making method |
| CN101322562A (en) * | 2008-07-24 | 2008-12-17 | 中国肉类食品综合研究中心 | Local flavor curing method of sauced meat |
| CN102551096A (en) * | 2012-03-19 | 2012-07-11 | 湖南津佳兔业科技食品产业有限公司 | Meat marinating material and meat marinating method |
| CN102919800A (en) * | 2012-11-08 | 2013-02-13 | 桑建超 | Marinade for making braised meat |
| CN102960673A (en) * | 2011-09-02 | 2013-03-13 | 郭照斌 | Brine material and manufacturing method thereof |
-
2013
- 2013-03-22 CN CN2013100941693A patent/CN103211194A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5415883A (en) * | 1993-09-29 | 1995-05-16 | Minh Food Corporation | Method for preparing pre-cooked meat |
| CN1398542A (en) * | 2002-08-22 | 2003-02-26 | 沈晓瑜 | Stewing material and food stewing method |
| KR20040040952A (en) * | 2002-11-08 | 2004-05-13 | 주식회사 제너시스 | Recipe for a boneless chicken |
| KR20060005909A (en) * | 2004-07-14 | 2006-01-18 | 김문수 | Cooking method of fish, flesh or fowl using oil that is contained thereto, and cooking method of chicken adopting it |
| CN1723804A (en) * | 2004-07-23 | 2006-01-25 | 新沂市明帝食品有限公司 | Cooked, bound, flavorous pig's feet, and its making method |
| CN101322562A (en) * | 2008-07-24 | 2008-12-17 | 中国肉类食品综合研究中心 | Local flavor curing method of sauced meat |
| CN102960673A (en) * | 2011-09-02 | 2013-03-13 | 郭照斌 | Brine material and manufacturing method thereof |
| CN102551096A (en) * | 2012-03-19 | 2012-07-11 | 湖南津佳兔业科技食品产业有限公司 | Meat marinating material and meat marinating method |
| CN102919800A (en) * | 2012-11-08 | 2013-02-13 | 桑建超 | Marinade for making braised meat |
Non-Patent Citations (2)
| Title |
|---|
| 杜亚军: "猪蹄加工新技术", 《肉类研究》, no. 1, 31 December 2003 (2003-12-31), pages 23 - 24 * |
| 陈兴，等: "卤味兔肉加工工艺", 《肉类工业》, no. 5, 31 December 2012 (2012-12-31), pages 6 - 7 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750240A (en) * | 2013-12-18 | 2014-04-30 | 马飞 | Seasoning for marinated pig's trotters and preparation method thereof |
| CN104082763A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Non-greasy stewed pig feet and preparation method thereof |
| CN104082761A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Spicy spiced pig's feet and preparation method thereof |
| CN104621636A (en) * | 2015-01-15 | 2015-05-20 | 山东省农业科学院畜牧兽医研究所 | Pig-trotter soup suitable for being drunk by office workers and preparation method of pig-trotter soup |
| CN105054092A (en) * | 2015-06-30 | 2015-11-18 | 巢湖市金魁食品加工有限公司 | Making method of spiced pig's trotters |
| CN104957649A (en) * | 2015-07-15 | 2015-10-07 | 张辉和 | Cooking method of special delicious pig feet |
| CN107373403A (en) * | 2017-07-20 | 2017-11-24 | 山东山琦知识产权运营管理有限公司 | One kind envelope fresh-keeping pig hand of taste and preparation method thereof |
| CN108740951A (en) * | 2018-05-25 | 2018-11-06 | 福建省农业科学院亚热带农业研究所（福建省农业科学院蔗麻研究中心） | A kind of vanilla halogen material packet and preparation method thereof containing STEVIA REBAUDIANA |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103211194A (en) | Spice material for marinating trotter and marinating method thereof | |
| CN103211190B (en) | Spice material for marinating fish and marinating method thereof | |
| CN103271318A (en) | Marinating material of marinated beef, and marinating method thereof | |
| CN103263026A (en) | Spicy material for spiced chicken and cooking method thereof | |
| CN104489705A (en) | Method for preparing spiced bone-meat-separated pork knuckle | |
| CN103263005A (en) | Spicy material for spiced duck and cooking method thereof | |
| CN103211193A (en) | Spice material for marinating pork and marinating method thereof | |
| CN102726780B (en) | Production technique and production system of tomato oxtail soup | |
| CN104489732A (en) | Sausage with red dates and beef and preparation method of sausage | |
| KR101604115B1 (en) | Manufacturing Method of Bean Curd Korean Sausage Containing Rice Bran | |
| RU2514848C1 (en) | Method for production of preserves "lyubitelsky cabbage rolls in sour cream sauce with tomato paste" | |
| CN111000156A (en) | Frozen glutinous rice lotus root pork balls and making method thereof | |
| CN104719983A (en) | Sticky rice fish ball and preparation method thereof | |
| CN104000152B (en) | Lemon malt seasoning having functions of eliminating toxin and beautifying skin | |
| RU2519551C1 (en) | Method for production of preserves "meat balls with cabbages in red sauce with root vegetables" | |
| RU2514910C1 (en) | Method for production of preserves "fish with vegetable stew in polish sauce" | |
| RU2510212C1 (en) | Method for production of preserves "tolma in cabbage leaves" | |
| CN104824610A (en) | Fermented soya bean flavored essence and preparation method thereof | |
| RU2576894C1 (en) | Method for production of preserved "meat balls with cabbage in tomato sauce" | |
| CN103798705A (en) | Preparation method of pumpkin pickle | |
| CN104621620A (en) | Novel method for producing butterfish bream sausages | |
| CN104146207A (en) | Chinese yam medlar kidney tonifying wheat paste and preparation method thereof | |
| RU2566623C1 (en) | Method for production of preserves "cabbage rolls of shredded ornamental cabbages and laminaria with meat and rice" | |
| RU2505141C1 (en) | Method for production of preserves "meat balls with cabbages in tomato sauce" | |
| RU2511048C1 (en) | Vitaminised vegetable marrow paste production method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20130724 |