CN103689625A - Preparation method of fumigated pig trotter - Google Patents
Preparation method of fumigated pig trotter Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation method of a fumigated pig trotter, and the preparation method is characterized by comprising the following steps: putting the selected pig fore foot into bittern prepared from star anise, fennel, murraya paniculata, radix angelicae, semen ginkgo, long pepper, pepper, fructus amomi, Chinese angelica, tangerine peel, clove, rhizoma kaempferiae, fresh ginger, cortex cinnamomi, liquoric root, alpinia galanga and cardamom, and marinating till the pig fore foot is cooked; fumigating with white sugar. The method disclosed by the invention is simple in process and convenient and practical; the raw materials are widely available, and the production cost is low; any chemical preservative is not added in the processing process; the appearance surface is purplish red and glossy, the skin and flesh are not damaged, the bone is not exposed, the body is complete, the skin is dry and tough, the meat is thin and crispy, and the color is bright and pleasant; the taste is purer, the fumigating aroma is rich, the meat does not stick to the mouth and is oily but not greasy, is crispy and is chewed well in mouth, the taste is delicious, the mouthfeel is better, and the needs of people are better met; most of the added marinating materials are medical and edible seasonings which have certain pharmacological and healthcare functions and can be used for invigorating spleen and promoting appetite, promoting digestion and resolving food stagnation and improving the appetite; moreover, the fumigated pig trotter can be used for preventing diseases to promote the physical health of a human body.
Description
Technical field
The present invention relates to a kind of meat product, relate to or rather a kind of preparation method of pig's feet.
Background technology
Pig's feet refers to foot's (hoof) and the shank of pig, it is one of position of often being eaten by people of pig, contain more protein, fat and carbohydrate, and contain the beneficiating ingredients such as calcium, phosphorus, magnesium, iron and vitamin A, vitamin D, vitamin E, vitamin K, and, there is pig's feet to contain abundant collagenic protein, fat content is also low than fat meat, can prevent and treat skin shrivelled wrinkling, strengthen skin elasticity and toughness, to delaying senility and promoting upgrowth and development of children all to there is the different meaning of thing.For this reason, people call pig's feet " beauty food " and " being similar to the delicious food of bear's paw ", have the multiple different cooking practice.Existing processing method of smoking pig's feet is single, has certain deficiency, can not meet people's living needs completely, is further improved.Along with expanding economy and growth in the living standard, people need processing method and the product of more smoked chicken.
Summary of the invention
The object of the invention is to overcome the preparation method that the deficiencies in the prior art provide a kind of smoked pig's feet, technique is simple, and mouthfeel is good, unique flavor, have certain dietotherapy, pharmacology and be worth.
Preparation method of the present invention, comprises the following steps:
1, selected raw material: choose first-class pig forehoof, with scrubbing clean after rosin epilation, and with the roasting pig fishy smell that goes of the special-purpose grilled gun of meat, soak 2-3 hour with clear water;
2, soaked 30, an about 12-13 kilogram pig forehoof are put into slaughterhouse, put into again following Chinese herbal medicine and flavouring: anistree 50 grams, 100 grams of fennel seeds, 50 grams of murraya paniculataJacks, 150 grams of the roots of Dahurain angelica, 50 grams of gingkoes, Bi are dialled to 50 grams, 50 grams, Chinese prickly ash, 50 grams of fructus amomis, 50 grams of Radix Angelicae Sinensis, 50 grams of dried orange peels, 25 grams of cloves, 5 grams of kaempferia galamgas, 200 grams of fresh gingers, 50 grams of Chinese cassia trees, 50 grams, Radix Glycyrrhizae, red cool 50 grams, white cool 50 grams, 15 kilograms of clear water, by the standard salt adding 300-400 gram of 25-30 gram of every 1 kilogram of pig forehoof salt adding;
3, stew in soy sauce: above-mentioned bittern is boiled, and boiling 1.5-2 hour, keeps the interior oil slick layer of slaughterhouse constant to maintain water temperature, and little fire is stewing 90-120 minute processed afterwards, pulls out;
4, smoke: the colouring in censer of the good pig's feet of stew in soy sauce pendulum is increased to taste, pot is burnt to heat, using white sugar as smoked material, in the bottom of a pan, be sprinkled into white sugar 150-200 gram, cover tightly pot cover, after white sugar is heated, produce flue gas and emerge after tobacco and take out.
Halogen material used is common natural flavor, and integration of drinking and medicinal herbs, has both kept the characteristic of traditional marinated food, meets again the use regulation that relates to spice in halogen material.
Described halogen material all has certain pharmacology, dietotherapy function:
Anistree: gas fragrance, taste is pungent, sweet; There is warming yang for dispelling cold, the effect of regulating qi-flowing for relieving pain.
Fennel seeds: eliminating cold to stop pain, regulating qi-flowing for harmonizing stomach.Can invigorate blood circulation, sharp gas, pain relieving.
Murraya paniculataJack: taste is pungent; Micro-hardship; Warm in nature; Mild toxicity.The promoting flow of qi and blood circulation; Blood stasis removing analgesic; Removing toxicity for detumescence.Make flavoring, can remove peculiar smell, flavouring is pungent.
The root of Dahurain angelica: taste is pungent, warm in nature; Return lung, stomach, large intestine channel; Expel pathogenic wind from the body surface, eliminating cold to stop pain, dehumidifies sensible, detumescence and apocenosis.
Gingko: property is flat, and sweet-bitter flavor is puckery, slightly poisonous; Enter lung, kidney channel; The gas of astringing the lung, relieving asthma and cough, is only with turbidly, dwindles just disinfection.
Bi dials: the pungent large temperature of taste; Warming spleen and stomach for dispelling cold, lower gas pain relieving, the appetizing of being amusing.
Chinese prickly ash: taste is pungent, warm in nature; The effect with warming middle energizer to relieve pain, killing parasites to relieve itshing.
Fructus amomi: taste is pungent, warm in nature; Dampness elimination appetizing, warming spleen and stopping diarrha, regulate the flow of vital energy.
Radix Angelicae Sinensis: taste is sweet, pungent, bitter, warm in nature; Enrich blood, invigorate blood circulation, menstruction regulating and pain relieving, moisturize laxation.
Dried orange peel: regulating qi-flowing for strengthening spleen, in tune, eliminating dampness, reduces phlegm.There is ventilation, invigorating the spleen, eliminating dampness and eliminating phlegm, the effect of separating greasy lasting, stopping nausea and vomiting by lowering the adverse flow of QI.
Cloves: anti-inflammation, antiviral, hepatic cholagogic.
Kaempferia galamga: pungent, temperature, returns stomach warp; In promoting the circulation of qi temperature, help digestion, pain relieving.
Fresh ginger: dispel the wind, induce sweat and stomach, antalgic.
Chinese cassia tree: extremely hot in nature, taste is pungent, sweet; Mend fire supporing yang, let the fire back to its origin, eliminating cold to stop pain, activating blood to promote menstruation.
Radix Glycyrrhizae: detoxify, eliminate the phlegm, pain relieving, spasmolysis be so that the pharmacological action such as anticancer.In the traditional Chinese medical science, Radix Glycyrrhizae is invigorated the spleen and benefited qi, and grows and coughs moistening lung, clearing heat and detoxicating, expelling phlegm and arresting coughing.
Red cool: clearing heat and detoxicating, invigorating spleen and reinforcing stomach, inducing diuresis to reduce edema, ventilation relieving restlessness.
Cool in vain: promoting the circulation of qi appetizing, antibacterial, relieving asthma.
As shown from the above technical solution, the beneficial effect that the present invention has: 1, technique is simple, convenient and practical, raw material sources are wide, and production cost is low, and product is easily preserved, is convenient for carrying.2, in process, do not add any chemical preservative, and pig's feet itself has abundant nutritive value, be conducive to the healthy of people after edible.3, outward appearance: surface is purplish red, glossy sees light, and skin and flesh is not damaged, bone does not expose, and body is intact, and epidermal stem is tough, the thin delicious and crisp of meat, color and luster is vivid, pleasing; To smoke pig's feet taste purer for food more existing, smoked thick flavor, and sticky mouth, oily but not greasy, entrance is crisp rotten, delicious flavour, mouthfeel is better, is more suitable for people's demand.4, the halogen material adding mostly is the seasoning matter of doctor food homology, and the lower a few days of normal temperature never degenerates, not spoiled, and has certain pharmacology, health care, can spleen benefiting and stimulating the appetite, relieving dyspepsia, increase appetite, and can prevent disease, promote the physiological health of human body.
The specific embodiment
Embodiment
1, selected raw material: choose first-class pig forehoof, with scrubbing clean after rosin epilation, and with the roasting pig fishy smell that goes of the special-purpose grilled gun of meat, soak 2-3 hour with clear water;
2, soaked pig's feet is put into slaughterhouse, put into again following Chinese herbal medicine and flavouring: anistree 50 grams, 100 grams of fennel seeds, 50 grams of murraya paniculataJacks, 150 grams of the roots of Dahurain angelica, 50 grams of gingkoes, Bi are dialled to 50 grams, 50 grams, Chinese prickly ash, 50 grams of fructus amomis, 50 grams of Radix Angelicae Sinensis, 50 grams of dried orange peels, 25 grams of cloves, 5 grams of kaempferia galamgas, 200 grams of fresh gingers, 50 grams of Chinese cassia trees, 50 grams, Radix Glycyrrhizae, red cool 50 grams, white cool 50 grams, 15 kilograms of clear water, 30 about 12-13 kilogram of pig forehoof, by the standard salt adding 300-400 gram of 25-30 gram of every 1 kilogram of pig's feet salt adding;
3, stew in soy sauce: above-mentioned bittern is boiled, and boiling 1.5-2 hour, keeps the interior oil slick layer of slaughterhouse constant to maintain water temperature, and little fire is stewing 90-120 minute processed afterwards, pulls out;
4, smoke: the colouring in censer of the good pig's feet of stew in soy sauce pendulum is increased to taste, pot is burnt to heat, using white sugar as smoked material, in the bottom of a pan, be sprinkled into white sugar 150-200 gram, cover tightly pot cover, after white sugar is heated, produce flue gas and emerge after tobacco and take out.
Claims (1)
1. a preparation method for smoked pig's feet, is characterized in that comprising the following steps:
(1) selected raw material: choose first-class pig forehoof, with scrubbing clean after rosin epilation, and with the roasting pig fishy smell that goes of the special-purpose grilled gun of meat, soak 2-3 hour with clear water;
(2) soaked 30, an about 12-13 kilogram pig forehoof are put into slaughterhouse, put into again following Chinese herbal medicine and flavouring: anistree 50 grams, 100 grams of fennel seeds, 50 grams of murraya paniculataJacks, 150 grams of the roots of Dahurain angelica, 50 grams of gingkoes, Bi are dialled to 50 grams, 50 grams, Chinese prickly ash, 50 grams of fructus amomis, 50 grams of Radix Angelicae Sinensis, 50 grams of dried orange peels, 25 grams of cloves, 5 grams of kaempferia galamgas, 200 grams of fresh gingers, 50 grams of Chinese cassia trees, 50 grams, Radix Glycyrrhizae, red cool 50 grams, white cool 50 grams, 15 kilograms of clear water, by the standard salt adding 300-400 gram of 25-30 gram of every 1 kilogram of pig forehoof salt adding;
(3) stew in soy sauce: above-mentioned bittern is boiled, and boiling 1.5-2 hour, keeps the interior oil slick layer of slaughterhouse constant to maintain water temperature, and little fire is stewing 90-120 minute processed afterwards, pulls out;
(4) smoke: the colouring in censer of the good pig's feet of stew in soy sauce pendulum is increased to taste, pot is burnt to heat, using white sugar as smoked material, in the bottom of a pan, be sprinkled into white sugar 150-200 gram, cover tightly pot cover, after white sugar is heated, produce flue gas and emerge after tobacco and take out.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105746993A (en) * | 2014-12-18 | 2016-07-13 | 辽宁沟帮子云杉熏鸡有限公司 | Method for manufacturing smoked pig's feet |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1257667A (en) * | 1998-12-23 | 2000-06-28 | 田忠国 | Method for processing smoked pig's trotters as medicinal food |
| CN1325645A (en) * | 2000-05-30 | 2001-12-12 | 孙长宽 | Soup and method for braising pig's trotters |
| CN1386437A (en) * | 2001-05-18 | 2002-12-25 | 孟宪军 | Method for cooking pig's trotters |
| CN1522607A (en) * | 2003-09-08 | 2004-08-25 | 刘士纯 | Fumigated hog hoofs preparation method |
| CN101263914A (en) * | 2008-04-17 | 2008-09-17 | 刘春河 | Method for making fumigated spiced pig's feet |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1257667A (en) * | 1998-12-23 | 2000-06-28 | 田忠国 | Method for processing smoked pig's trotters as medicinal food |
| CN1325645A (en) * | 2000-05-30 | 2001-12-12 | 孙长宽 | Soup and method for braising pig's trotters |
| CN1386437A (en) * | 2001-05-18 | 2002-12-25 | 孟宪军 | Method for cooking pig's trotters |
| CN1522607A (en) * | 2003-09-08 | 2004-08-25 | 刘士纯 | Fumigated hog hoofs preparation method |
| CN101263914A (en) * | 2008-04-17 | 2008-09-17 | 刘春河 | Method for making fumigated spiced pig's feet |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105746993A (en) * | 2014-12-18 | 2016-07-13 | 辽宁沟帮子云杉熏鸡有限公司 | Method for manufacturing smoked pig's feet |
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