CN103750361A - Braised pig hoof - Google Patents
Braised pig hoof Download PDFInfo
- Publication number
- CN103750361A CN103750361A CN201410011857.3A CN201410011857A CN103750361A CN 103750361 A CN103750361 A CN 103750361A CN 201410011857 A CN201410011857 A CN 201410011857A CN 103750361 A CN103750361 A CN 103750361A
- Authority
- CN
- China
- Prior art keywords
- pig
- feet
- soy sauce
- stewing
- ginger
- 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
-
- 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
Abstract
The invention discloses a braised pig hoof. The braised pig hoof is prepared from pig hoof, red jujube, mushrooms, chestnuts, soy sauce, cooking oil, sesame oil, 5-10 parts of salt, monosodium glutamate, sugar, star anise, cinnamon, cooking wine, pepper powder, green onion, ginger, and soup stock as raw materials. The braised pig hoof disclosed by the invention has the advantages of easiness in preparation, good taste without being greasy, balanced nutrition allocation, high nutritional value, low cost and the like.
Description
technical field:
The present invention relates to field of food, relate to especially and stew pig's feet in soy sauce.
background technology:
Stewing pig's feet in soy sauce is a kind of home cooking.Because stew in soy sauce, pig's feet is delicious, nutritious often to be occurred on our dining table.But, stew pig's feet in soy sauce and be the dish of the very exquisite duration and degree of heating and charge ratio row together.
the content of invention:
Object of the present invention is exactly existingly to stew that pig's feet is made difficult defect in soy sauce and the one that provides is stewed pig's feet in soy sauce in order to overcome.
the technical solution used in the present invention is as follows:
Stew pig's feet in soy sauce, it is characterized in that making according to the raw material of following weight proportion: pig's feet 2000-3000, red date 10-20, mushroom 10-20, chestnut 15-30, soy sauce 10-20, edible oil 10-20, sesame oil 5-15, salt 5-10, monosodium glutamate 5-10, sugared 3-8, anistree 2-5, cassia bark 5-15, cooking wine 5-15, chilli powder 4-10, green onion 5-10, ginger 5-10, soup-stock 500-1000.
On the basis of such scheme, can have following further technical scheme: described stew in soy sauce pig's feet wherein the consumption of each raw material be: pig's feet 3000, red date 10, mushroom 10, chestnut 15, soy sauce 10, edible oil 15, sesame oil 8, salt 6, monosodium glutamate 5, sugar 4, anistree 5, cassia bark 5, cooking wine 10, chilli powder 4, green onion 6, ginger 5, soup-stock 1000.
Described eight-treasure rice pudding can also add dried orange peel, sweet osmanthus.
The described pig's feet of stewing pig's feet in soy sauce, red date, mushroom, chestnut is major ingredient part of the present invention; Soy sauce, edible oil, sesame oil, salt, monosodium glutamate, sugar, anise, cassia bark, cooking wine, chilli powder are condiment part of the present invention; Green onion, ginger, soup-stock auxiliary material part.
Of the present inventionly there is simple, delicious, non-greasy, the nutrition arrangement equilibrium of making, be of high nutritive value, the advantage such as cost cheapness.
the specific embodiment one:
Stew pig's feet in soy sauce, it is characterized in that making according to the raw material of following weight proportion: pig's feet 2000-3000, red date 10-20, mushroom 10-20, chestnut 15-30, soy sauce 10-20, edible oil 10-20, sesame oil 5-15, salt 5-10, monosodium glutamate 5-10, sugared 3-8, anistree 2-5, cassia bark 5-15, cooking wine 5-15, chilli powder 4-10, green onion 5-10, ginger 5-10, soup-stock 500-1000.
The preparation method of stewing pig's feet in soy sauce is divided into following step:
Step 1: prepare pig's feet 3000, red date 10, mushroom 10, chestnut 15, soy sauce 10, edible oil 15, sesame oil 8, salt 6, monosodium glutamate 5, sugar 4, anise 5, cassia bark 5, cooking wine 10, chilli powder 4, green onion 6, ginger 5, soup-stock 1000.
Step 2: pig's feet is scraped to wash clean, with the knife back cut disconnected in bone become section (skin and flesh is continuous), put into boiling water, add green onion, ginger splices, wine (15 grams), with big fire, boil and pull out for 10 minutes, be filtered dry moisture, with soy sauce (10 grams), smoothen surface and dry in the air cold.
Step 3: burn heat pot, lower oil, during to medium well, puts into pig's feet, the fried strainer elimination oil of pouring into after 15 minutes.Chestnut boils, and shells, film, and lower heat oil pot deep fry for five minutes is pulled out.
Step 4: first pull stewing rotten pig's feet out dress dish, then pull mushroom out, chestnut meat is put dish limit.Delicacies of the season is selected wash clean, and another pot fries, and decorations are assigned in dish limit.Pot is put in big fire, pours stewing juice into and boils and roll, and with fecula water thicken soup, drenches on the material such as pig's feet, finally spills chilli powder, goes up sesame oil.
Claims (4)
1. stew pig's feet in soy sauce, it is characterized in that making according to the raw material of following weight proportion: pig's feet 2000-3000, red date 10-20, mushroom 10-20, chestnut 15-30, soy sauce 10-20, edible oil 10-20, sesame oil 5-15, salt 5-10, monosodium glutamate 5-10, sugared 3-8, anistree 2-5, cassia bark 5-15, cooking wine 5-15, chilli powder 4-10, green onion 5-10, ginger 5-10, soup-stock 500-1000.
2. the pig's feet of stewing in soy sauce according to claim 1, it is characterized in that described stew in soy sauce pig's feet wherein the consumption of each raw material be: pig's feet 3000, red date 10, mushroom 10, chestnut 15, soy sauce 10, edible oil 15, sesame oil 8, salt 6, monosodium glutamate 5, sugar 4, anistree 5, cassia bark 5, cooking wine 10, chilli powder 4, green onion 6, ginger 5, soup-stock 1000.
3. the pig's feet of stewing in soy sauce according to claim 1, is characterized in that described stew pig's feet in soy sauce and can also adding dried orange peel, sweet osmanthus.
4. the pig's feet of stewing in soy sauce according to claim 1, is characterized in that the described pig's feet of stewing pig's feet in soy sauce, red date, mushroom, chestnut are major ingredient part of the present invention; Soy sauce, edible oil, sesame oil, salt, monosodium glutamate, sugar, anise, cassia bark, cooking wine, chilli powder are condiment part of the present invention; Green onion, ginger, soup-stock auxiliary material part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410011857.3A CN103750361A (en) | 2014-01-11 | 2014-01-11 | Braised pig hoof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410011857.3A CN103750361A (en) | 2014-01-11 | 2014-01-11 | Braised pig hoof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103750361A true CN103750361A (en) | 2014-04-30 |
Family
ID=50517814
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410011857.3A Pending CN103750361A (en) | 2014-01-11 | 2014-01-11 | Braised pig hoof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103750361A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
-
2014
- 2014-01-11 CN CN201410011857.3A patent/CN103750361A/en active Pending
Non-Patent Citations (3)
| Title |
|---|
| 周范林: "《餐厅点菜率最高的蒸煮粥羹》", 31 August 2009, 中国纺织出版社 * |
| 垄坚: "《四季家常菜》", 30 June 2007, 延边人民出版社 * |
| 彭鹏: "《中国烹调60法和应用菜肴600例》", 31 March 2000, 四川科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105325891A (en) | Method for producing spicy and fragrant chicken feet | |
| CN103829218A (en) | Formula of cool and refreshing hotpot condiment and preparation method thereof | |
| CN103598569A (en) | Hot and spicy hoisinsauce | |
| CN105166817A (en) | Chinese sauerkraut bone soup seasoning and production process thereof | |
| CN103948014A (en) | Method for producing sauce packet for braised noodles containing mushroom | |
| CN103859500A (en) | Fotiaoqiang soup and preparation method thereof | |
| CN104824585A (en) | Rice flour chili sauce and preparation method thereof | |
| CN104855904A (en) | Convenient snow pea pickles and preparation method thereof | |
| CN104738539A (en) | A production method of shii-take meat paste | |
| CN107259416A (en) | A kind of delicious wasp fish and preparation method thereof | |
| CN103750361A (en) | Braised pig hoof | |
| CN104431989A (en) | Mushroom flavor food and preparation method of mushroom flavor food | |
| CN104738575A (en) | Special spicy beef sauce | |
| CN105595205A (en) | Braised pig trotter in brown sauce | |
| CN103653014A (en) | Tea-oil-fried cock and preparation method thereof | |
| CN101336696A (en) | Instant spicy noodles | |
| CN105077185A (en) | Fresh chili sauce with New Orleans taste | |
| CN104543915A (en) | Seafood hot pot main seasoning and preparation method thereof | |
| CN102742824A (en) | Preparation method of meat sauce with chilli | |
| CN107296255A (en) | A kind of bittern formula for making spiced egg | |
| CN103039798A (en) | Method for frying rice with vegetables | |
| CN103783567A (en) | Spicy boiled fish | |
| CN105231299A (en) | Preparation method of twice-cooked pork | |
| CN105661164A (en) | Preparation method for chicken bouillon noodle seasoning | |
| CN104738526A (en) | Sambal chili sauce 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 | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140430 |