CN103689625B - 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
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 a kind of preparation method of pig's feet or rather.
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, containing more protein, fat and carbohydrate, and containing the beneficiating ingredient such as calcium, phosphorus, magnesium, iron and vitamin A, vitamin D, vitamin E, vitamin K, and have 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 that upgrowth and development of children all has 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, there is certain deficiency, can not meet the living needs of people completely, be 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, mouthfeel is good, unique flavor, there is certain dietotherapy, pharmacology is worth.
Preparation method of the present invention, comprises the following steps:
1, selected raw material: choose first-class pig forehoof, scrubs clean with after rosin epilation, and removes pig fishy smell with the special grilled gun of meat is roasting, soaks 2-3 hour with clear water;
2, by soaked 30, an about 12-13 kilogram pig forehoof puts into slaughterhouse, put into following Chinese herbal medicine and flavouring again: anistree 50 grams, fennel seeds 100 grams, murraya paniculataJack 50 grams, the root of Dahurain angelica 150 grams, gingko 50 grams, Bi dial 50 grams, 50 grams, Chinese prickly ash, fructus amomi 50 grams, Radix Angelicae Sinensis 50 grams, dried orange peel 50 grams, cloves 25 grams, kaempferia galamga 5 grams, fresh ginger 200 grams, Chinese cassia tree 50 grams, 50 grams, Radix Glycyrrhizae, red cool 50 grams, in vain cool 50 grams, 15 kilograms of clear water, by the standard salt adding 300-400 gram of every 1 kilogram of pig forehoof salt adding 25-30 gram;
3, stew in soy sauce: by boiled for above-mentioned bittern, boiling 1.5-2 hour, keep oil slick layer in slaughterhouse constant to maintain water temperature, little fire is stewing 90-120 minute processed afterwards, pulls out;
4, smoke: the colouring in censer of pig's feet good for stew in soy sauce pendulum is increased taste, pot is burnt heat, using white sugar as smoked material, is sprinkled into white sugar 150-200 gram in the bottom of a pan, covers tightly pot cover, after white sugar is heated, produces flue gas emerges after tobacco and take out.
Halogen material used is common natural flavor, and integration of drinking and medicinal herbs, both maintain the characteristic of traditional marinated food, meet again the use regulation relating 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, 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 put down, and sweet-bitter flavor is puckery, slightly poisonous; Enter lung, kidney channel; Astringe the lung gas, relieving asthma and cough, is only with turbid, reduces just, disinfection.
Bi dials: the pungent large temperature of taste; Warming spleen and stomach for dispelling cold, lower gas pain relieving, appetizing of being amusing.
Chinese prickly ash: taste is pungent, warm in nature; There is effect of warming middle energizer to relieve pain, killing parasites to relieve itshing.
Fructus amomi: taste is pungent, warm in nature; Dampness elimination is whetted the appetite, warming spleen and stopping diarrha, regulates 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 is 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 is whetted the appetite, 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, be convenient for carrying.2, do not add any chemical preservative in process, and pig's feet itself has abundant nutritive value, after edible, be conducive to the healthy of people.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, and bright is pleasing; It is purer that food then more existing smokes pig's feet taste, smoked thick flavor, and sticky mouth, oily but not greasy, entrance is crisp rotten, delicious flavour, and mouthfeel is better, is more suitable for the demand of people.4, the halogen material added mostly is the seasoning matter of doctor's food homology, and the normal temperature lower a few days 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, promotes the physiological health of human body.
Detailed description of the invention
Embodiment
1, selected raw material: choose first-class pig forehoof, scrubs clean with after rosin epilation, and removes pig fishy smell with the special grilled gun of meat is roasting, soaks 2-3 hour with clear water;
2, soaked pig's feet is put into slaughterhouse, put into following Chinese herbal medicine and flavouring again: anistree 50 grams, fennel seeds 100 grams, murraya paniculataJack 50 grams, the root of Dahurain angelica 150 grams, gingko 50 grams, Bi dial 50 grams, 50 grams, Chinese prickly ash, fructus amomi 50 grams, Radix Angelicae Sinensis 50 grams, dried orange peel 50 grams, cloves 25 grams, kaempferia galamga 5 grams, fresh ginger 200 grams, Chinese cassia tree 50 grams, 50 grams, Radix Glycyrrhizae, red cool 50 grams, in vain cool 50 grams, 15 kilograms of clear water, 30 pig forehoofs are about 12-13 kilogram, by the standard salt adding 300-400 gram of every 1 kilogram of pig's feet salt adding 25-30 gram;
3, stew in soy sauce: by boiled for above-mentioned bittern, boiling 1.5-2 hour, keep oil slick layer in slaughterhouse constant to maintain water temperature, little fire is stewing 90-120 minute processed afterwards, pulls out;
4, smoke: the colouring in censer of pig's feet good for stew in soy sauce pendulum is increased taste, pot is burnt heat, using white sugar as smoked material, is sprinkled into white sugar 150-200 gram in the bottom of a pan, covers tightly pot cover, after white sugar is heated, produces flue gas emerges 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, scrubs clean with after rosin epilation, and removes pig fishy smell with the special grilled gun of meat is roasting, soaks 2-3 hour with clear water;
(2) by soaked 30, a 12-13 kilogram pig forehoof puts into slaughterhouse, put into following Chinese herbal medicine and flavouring again: anistree 50 grams, fennel seeds 100 grams, murraya paniculataJack 50 grams, the root of Dahurain angelica 150 grams, gingko 50 grams, Bi dial 50 grams, 50 grams, Chinese prickly ash, fructus amomi 50 grams, Radix Angelicae Sinensis 50 grams, dried orange peel 50 grams, cloves 25 grams, kaempferia galamga 5 grams, fresh ginger 200 grams, Chinese cassia tree 50 grams, 50 grams, Radix Glycyrrhizae, red cool 50 grams, in vain cool 50 grams, 15 kilograms of clear water, by the standard salt adding 300-400 gram of every 1 kilogram of pig forehoof salt adding 25-30 gram;
(3) stew in soy sauce: by boiled for above-mentioned bittern, boiling 1.5-2 hour, keep oil slick layer in slaughterhouse constant to maintain water temperature, little fire is stewing 90-120 minute processed afterwards, pulls out;
(4) smoke: the colouring in censer of pig's feet good for stew in soy sauce pendulum is increased taste, pot is burnt heat, using white sugar as smoked material, is sprinkled into white sugar 150-200 gram in the bottom of a pan, covers tightly pot cover, after white sugar is heated, produces flue gas emerges after tobacco and take out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310710112.1A CN103689625B (en) | 2013-12-22 | 2013-12-22 | Preparation method of fumigated pig trotter |
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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 |
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