CN104187787A - Preparation method for dark-plum pig's knuckle - Google Patents
Preparation method for dark-plum pig's knuckle Download PDFInfo
- Publication number
- CN104187787A CN104187787A CN201410303891.8A CN201410303891A CN104187787A CN 104187787 A CN104187787 A CN 104187787A CN 201410303891 A CN201410303891 A CN 201410303891A CN 104187787 A CN104187787 A CN 104187787A
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- Prior art keywords
- pig
- knuckle
- water
- feet
- plum
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- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a preparation method for a dark-plum pig's knuckle, and raw materials mainly comprise fresh pig's knuckle, dark plum, scallion, ginger, garlic, Chinese liquor and the like. The method mainly comprises the following steps: (1) scalding in water, namely cutting a cleaned pig's knuckle into blocks and putting into water for scalding until the pigskin discolors; (2) braising, namely putting the scalded pig's knuckle into a pressure cooker, adding dark plum juice, soy, Chinese liquor and water, and performing high-pressure braising; (3) immersing, namely putting the braised pig's knuckle into water for immersing; (4) preparing a sauce, namely removing kernel of dark plum and triturating, adding garlic, Chinese liquor, white sugar, salt, soy, oyster sauce and water to prepare the sauce for thickening; and (5) secondary cooking, namely putting the immersed pig's knuckle and the sauce into a pressure cooker and performing high-pressure braising. The pig's knuckle prepared by employing the preparation method thoroughly changes the greasy, soft and glutinous mouthfeel of a pig's knuckle prepared by employing conventional preparation methods, and is popular food which is fat but not greasy, is sour, crisp and tasty, is chewy, and has bright and golden color.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of way of pig's feet.
Technical background
The present invention is a kind of improvement dish, make it be applicable to family, hotel, before this time improvement of this dish at present of Innovative Production technique, it is the Nanning entree meat and fish dishes that around rural area wedding feast must go up, but because of its mouthfeel greasy, complex manufacturing process is very long, and this improves preparation method and not only improves mouthfeel and improve manufacture craft.Traditional handicraft is the thicken soup juice as last twice-cooked stir-frying by plum juice, and the taste of smoked plum is difficult for infiltrating in pig's feet.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of smoked plum pig's feet, raw material, in parts by weight, comprises the following steps:
(1) blanching
By 100 parts of strippings and slicings of the pig's feet cleaning up, put into the water of 80-100 degree Celsius and scald to pigskin variable color; In traditional handicraft, there is no this step, cause the loss of the taste of pig's feet own.This process of innovation can retain the mouthfeel of pig's feet better also can correspondingly remove corresponding fat in pig's feet simultaneously, has guaranteed that post-production is more tasty and has retained mouthfeel.
(2) stewing boiling
The pig's feet of scalding is put into pressure cooker, add plum juice 2-8 part, soy sauce 1-2 part, the pig's feet of scalding, white wine 1-2 part and water 1-3 part, put into pressure cooker, high pressure braised 5-10 minute processed; The stewing time is determined by personal like.The stewing time, longer pig's feet was softer glutinous, was applicable to the elderly, but the stewing time too shortly also can affect the formation of mouthfeel and tasty better.This step is than traditional handicraft, in stewing system, just added main condiment plum juice, rather than by plum juice as the thicken soup juice of last twice-cooked stir-frying, the taste of smoked plum more can go deep in pig's feet, simultaneously in this step soy sauce and plum juice coordinate on pig's feet surface the golden yellow of ground floor, be conducive to the moulding of vegetable profile.
(3) soak
The pig's feet of having boiled in a covered pot over a slow fire is put into the water of 1-10 degree Celsius, soaked 1-2 hour; In its immersion process, to note ceaselessly changing the water temperature of soaking pig's feet, allow water temperature remain on the state lower than temperature, be conducive to pig's feet all cooling.On the basis of old technology, add this process, and constantly change during the course the lower water temperature of water maintenance.It is cooling that the heat of pig's feet in pressure cooker runs into suddenly frozen water, and this process of expansion and contraction has guaranteed the sharp and clear mouthfeel of pig's feet surface pigskin, is more added with and chews strength.Meanwhile, the cooling loss that can prevent again pig's feet fat in frozen water, has guaranteed fertilizer in finished product and oiliness mouthfeel.
(4) adjust dip
Plum fruit 10-20 part is except smashing to pieces after core, and garlic 5-10 part is smashed to pieces, white wine 1-5 part, white sugar 5-10 part, salt 2-5 part, soy sauce 5-10 part, oil consumption 6-12 part, water 2-10 part are converted into thicken soup dip;
(5) twice-cooked stir-frying
Soaked pig's feet is put into pressure cooker together with dip, high pressure braised 10-20 minute processed.The dip that the white sugar adding than old technology innovation and oil consumption are blent, white sugar can be better to the sharp and clear mouthfeel of pig's feet colouring and maintenance pig's feet, and oil consumption directly improves the delicate flavour of pig's feet.The stewing time processed should not be too short, too short tasty not, also unsuitable long, the long sharp and clear mouthfeel that can destroy pig's feet.
The invention has the beneficial effects as follows, thoroughly changed the rich soft glutinous mouthfeel of pig's feet that traditional method for making causes, become fertilely and oiliness, acid embrittlement tasty and refreshing, chew strength, dish color and luster is beautiful presents flavous popular cuisines.
the specific embodiment:
Embodiment 1: a kind of preparation method of smoked plum pig's feet, and raw material, in parts by weight, is characterized in that comprising the following steps:
(1) blanching
By 1000 grams of strippings and slicings of the pig's feet cleaning up, put into the water of 100 degrees Celsius and scald to pigskin variable color;
(2) stewing boiling
The pig's feet of scalding is put into pressure cooker, add 10 grams, 80 grams of plum juices, 10 grams, soy sauce, the pig's feet of scalding, 10 grams of white wine and water, put into pressure cooker, high pressure braised system 10 minutes;
(3) soak
The pig's feet of having boiled in a covered pot over a slow fire is put into the water of 5 degrees Celsius, soaked 2 hours;
(4) adjust dip
200 grams of plum fruits are smashed to pieces except after core, and 100 grams of garlics are smashed to pieces, 40 grams of 50 grams of white wine, 50 grams of white sugar, 20 grams of salt, 10 grams, soy sauce, 60 grams of oil consumptions, water are converted into thicken soup dip;
(5) twice-cooked stir-frying
Soaked pig's feet is put into pressure cooker together with dip, high pressure braised system 20 minutes.
Claims (1)
1. a preparation method for smoked plum pig's feet, raw material, in parts by weight, is characterized in that comprising the following steps:
(1) blanching
By 100 parts of strippings and slicings of the pig's feet cleaning up, put into the water of 80-100 degree Celsius and scald to pigskin variable color;
(2) stewing boiling
The pig's feet of scalding is put into pressure cooker, add plum juice 2-8 part, soy sauce 1-2 part, the pig's feet of scalding, white wine 1-2 part and water 1-3 part, put into pressure cooker, high pressure braised 5-10 minute processed;
(3) soak
The pig's feet of having boiled in a covered pot over a slow fire is put into the water of 1-10 degree Celsius, soaked 1-2 hour;
(4) adjust dip
Plum fruit 10-20 part is except smashing to pieces after core, and garlic 5-10 part is smashed to pieces, white wine 1-5 part, white sugar 5-10 part, salt 2-5 part, soy sauce 5-10 part, oil consumption 6-12 part, water 2-10 part are converted into thicken soup dip;
(5) twice-cooked stir-frying
Soaked pig's feet is put into pressure cooker together with dip, high pressure braised 10-20 minute processed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410303891.8A CN104187787A (en) | 2014-06-30 | 2014-06-30 | Preparation method for dark-plum pig's knuckle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410303891.8A CN104187787A (en) | 2014-06-30 | 2014-06-30 | Preparation method for dark-plum pig's knuckle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104187787A true CN104187787A (en) | 2014-12-10 |
Family
ID=52073302
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410303891.8A Pending CN104187787A (en) | 2014-06-30 | 2014-06-30 | Preparation method for dark-plum pig's knuckle |
Country Status (1)
| Country | Link |
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| CN (1) | CN104187787A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886621A (en) * | 2015-06-08 | 2015-09-09 | 田慧彬 | Instant earthen bowl braised and steamed pig's foot preparation method and pickling liquid, brine and dark reddish brown color |
| CN106418239A (en) * | 2016-09-24 | 2017-02-22 | 防城港市港口区思达电子科技有限公司 | Marinated pig feet |
| CN107484973A (en) * | 2017-07-25 | 2017-12-19 | 柳州市鱼峰区秋香茶餐厅 | A kind of preparation method of sour soup pig's feet |
| CN111034928A (en) * | 2018-10-11 | 2020-04-21 | 李梦芸 | Lemon pig feet |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101099577A (en) * | 2006-07-05 | 2008-01-09 | 白福金 | Chrysanthemum pig's feet processing technology |
| CN102334696A (en) * | 2010-07-18 | 2012-02-01 | 山东龙大肉食品股份有限公司 | Boneless pig hoof cooked meat product processing method |
| CN102450657A (en) * | 2010-10-25 | 2012-05-16 | 王禄 | Pig feet seasoned with soy sauce |
| CN102551080A (en) * | 2012-02-16 | 2012-07-11 | 天津宝迪农业科技股份有限公司 | Process for making sauced pig foot |
| CN103005485A (en) * | 2012-12-03 | 2013-04-03 | 安徽光正食品有限公司 | Method for processing bean pig trotter and bean pig trotter |
| CN103380908A (en) * | 2013-06-25 | 2013-11-06 | 吴瑞凤 | Kidney-tonifying Curculigo orchioides pig trotter with pickled pepper and processing method thereof |
-
2014
- 2014-06-30 CN CN201410303891.8A patent/CN104187787A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101099577A (en) * | 2006-07-05 | 2008-01-09 | 白福金 | Chrysanthemum pig's feet processing technology |
| CN102334696A (en) * | 2010-07-18 | 2012-02-01 | 山东龙大肉食品股份有限公司 | Boneless pig hoof cooked meat product processing method |
| CN102450657A (en) * | 2010-10-25 | 2012-05-16 | 王禄 | Pig feet seasoned with soy sauce |
| CN102551080A (en) * | 2012-02-16 | 2012-07-11 | 天津宝迪农业科技股份有限公司 | Process for making sauced pig foot |
| CN103005485A (en) * | 2012-12-03 | 2013-04-03 | 安徽光正食品有限公司 | Method for processing bean pig trotter and bean pig trotter |
| CN103380908A (en) * | 2013-06-25 | 2013-11-06 | 吴瑞凤 | Kidney-tonifying Curculigo orchioides pig trotter with pickled pepper and processing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 豆果美食: "酸梅烧猪蹄", 《豆果美食》, 18 July 2013 (2013-07-18), pages 1 - 2 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886621A (en) * | 2015-06-08 | 2015-09-09 | 田慧彬 | Instant earthen bowl braised and steamed pig's foot preparation method and pickling liquid, brine and dark reddish brown color |
| CN106418239A (en) * | 2016-09-24 | 2017-02-22 | 防城港市港口区思达电子科技有限公司 | Marinated pig feet |
| CN107484973A (en) * | 2017-07-25 | 2017-12-19 | 柳州市鱼峰区秋香茶餐厅 | A kind of preparation method of sour soup pig's feet |
| CN111034928A (en) * | 2018-10-11 | 2020-04-21 | 李梦芸 | Lemon pig feet |
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Application publication date: 20141210 |