CN104305263A - Barbecue-flavor pig trotter and processing method thereof - Google Patents
Barbecue-flavor pig trotter and processing method thereof Download PDFInfo
- Publication number
- CN104305263A CN104305263A CN201410496833.1A CN201410496833A CN104305263A CN 104305263 A CN104305263 A CN 104305263A CN 201410496833 A CN201410496833 A CN 201410496833A CN 104305263 A CN104305263 A CN 104305263A
- Authority
- CN
- China
- Prior art keywords
- parts
- pig
- powder
- feet
- barbecue
- 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 barbecue-flavor pig trotter and a processing method thereof. The barbecue-flavor pig trotter comprises, by weight, 800-1200 parts of pig trotter, 12-18 parts of oat bran high-fiber powder, 50-80 parts of bean dregs, 8-10 parts of red yeast rice, 12-16 parts of onion, 15-25 parts of Angelica sieboldi, 6-8 parts of Zingibermioga Rosc., 2-3 parts of fructus psoraleae, 1-3 parts of saxifrage, 2-3 parts of root of clammy hopseedbush, 1-3 parts of rehmannia flower, 1-3 parts of costusroot, 8-10 parts of sand sagebrush seed powder, 10-15 parts of light soy sauce, 10-20 parts of lemon vinegar, 8-10 parts of olive oil, 1-3 parts of cumin powder, 3-6 parts of spiced salt powder and a proper amount of a nutrition additive liquid. Meal fiber-rich components such as bean dregs and oat bran high-fiber powder coat pig trotters and the pig trotters with the materials are baked to form the barbecue-flavor pig trotter. The barbecue-flavor pig trotter has delicious, crisp and tasty skin and fragrant, soft, tender and tasty inner meat, has a reasonable formula and no greasy feeling, contains traditional Chinese medicine components with effects of clearing heat and cooling blood, and inducing dieresis and removing toxins, eliminates barbecue food unfavorable influence, has a good taste and is suitable for various people.
Description
Technical field
The present invention relates to a kind of barbecue local flavor pig's feet and processing method thereof, belong to food processing technology field.
Background technology
Pig's feet is nutritious, all-ages, 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.In order to enrich kind, the flavor taste of hog hoofs foods, meet the diversified demand of people to food.
Summary of the invention
The object of the present invention is to provide a kind of barbecue local flavor pig's feet and processing method thereof.
The technical solution used in the present invention is as follows:
A kind of barbecue local flavor pig's feet, be made up of the raw material of following weight parts:
Pig's feet 800-1200, oat bran high-fiber powder 12-18, bean dregs 50-80, red colouring agent for food, also used as a Chinese medicine 8-10, onion 12-16, Laoshan celery 15-25, ginger bamboo shoot 6-8, Psoralea corylifolia 2-3, kiss-me 1-3, clammy hopseedbush root 2-3, adhesive rehmannia flower 1-3, banksia rose 1-3, sand sagebrush (Artemisia filifolia) seed powder 8-10, light soy sauce 10-15, lemon vinegar 10-20, olive oil 8-10, cumin powder 1-3, spiced salt powder 3-6, nutrition annex solution are appropriate;
Described nutrition annex solution is made up of the raw material of following weight parts: calcined oyster shell 3-5, Radix Codonopsis 4-6, sealwort 5-8, eucommia Bark male flower 2-4, beef tendon 10-15, fish glue 8-10, durian core 12-16, lemon juice 8-12, bamboo juice 6-8, anise seed 6-8, fructus amomi 5-7, celery seed 6-8, jerusalem artichoke 5-8, bubble green pepper 10-20, brown sugar in pieces 15-20, rice wine 200-300;
Described nutrition annex solution preparation method be: a, calcined oyster shell, Radix Codonopsis, sealwort, eucommia Bark male flower are crushed to 10-20 order, add 5-8 times of soak by water 1-2 hour, filter and remove residue, filtrate is brewed into paste, obtains health-care paste; B, anise seed, fructus amomi, the frying of celery seed slow fire is dry fragrant, pulverize, beef tendon, fish glue removal of impurities are cleaned, put into clear water and soak 8-12 hour, pull out and drain, jerusalem artichoke is cleaned section, bubble green pepper simple stage property, process obtains material and is incorporated to pot with clean durian core one of cutting into slices, add 3-5 times of water infusion thick rotten, melt cinder is separated, and filter residue rubber mill again grinds press filtration and removes slag, merging filtrate, obtains nutrient solution; C, by nutrient solution, health-care paste and other surplus stocks stir, stew to moisten 1-2 hour at 80-90 DEG C, homogeneous.
The processing method of described barbecue local flavor pig's feet, comprises the following steps:
(1), by pig's feet unhairing rossing clean, put into the bright boiling hot 3-6 minute of boiling water, pull out and drain, Psoralea corylifolia, kiss-me, clammy hopseedbush root, adhesive rehmannia flower, the banksia rose are crushed to 10-20 order, add water boil, put into and pull pig's feet out, simmer 40-60 minute, pull out and rinse well, stand-by;
(2), by onion, Laoshan celery, the removal of impurities of ginger bamboo shoot clean, freezing crushing becomes particle, and rub with the nutrition annex solution of the 25-40% of pig's feet weight, light soy sauce, lemon vinegar, pig's feet and mix evenly, pickle 2-4 hour, pull pig's feet out, pickling liquid is stand-by;
(3), by sand sagebrush (Artemisia filifolia) seed powder, cumin powder, spiced salt powder enter pot, slow fire frying is dry fragrant, refines to 120-200 order, obtains fragrant peppery powder;
(4), oat bran high-fiber powder and the bean dregs rinsed well, red colouring agent for food, also used as a Chinese medicine are put into pot, add 1-1.5 water boil, add pickling liquid, continue to be brewed into thick shape, pig's feet will be pickled and evenly wrap up in slurry, and behind air-dry surface, spray olive oil, evenly spray fragrant peppery powder again, put into baking box, at 200-220 DEG C, the ripe perfume (or spice) of baking, to obtain final product.
Compared with prior art, advantage of the present invention is:
The present invention roasts local flavor pig's feet, interpolation bean dregs, oat bran high microsteping powder etc. are rich in dietary fiber component wraps up in pig's feet processed, again through baking, coat delicious and crisp is tasty and refreshing, and inner meat is aromatic soft tender good to eat, formula collocation rationally, eliminate greasy feeling, also add clearing heat and cooling blood, diuresis detoxication traditional Chinese medicine ingredients, eliminate baked foods adverse effect, local flavor is pure, is applicable to various crowd and eats.
Detailed description of the invention
A kind of barbecue local flavor pig's feet, be made up of the raw material of following weight (gram):
Pig's feet 1200, oat bran high-fiber powder 18, bean dregs 80, red colouring agent for food, also used as a Chinese medicine 10, onion 16, Laoshan celery 25, ginger bamboo shoot 8, Psoralea corylifolia 3, kiss-me 3, clammy hopseedbush root 3, adhesive rehmannia flower 3, the banksia rose 3, sand sagebrush (Artemisia filifolia) seed powder 10, light soy sauce 15, lemon vinegar 20, olive oil 10, cumin powder 3, spiced salt powder 6, nutrition annex solution are appropriate;
Described nutrition annex solution is made up of the raw material of following weight (gram): calcined oyster shell 5, Radix Codonopsis 6, sealwort 8, eucommia Bark male flower 4, beef tendon 15, fish glue 10, durian core 16, lemon juice 12, bamboo juice 8, anise seed 8, fructus amomi 7, celery seed 8, jerusalem artichoke 8, bubble green pepper 20, brown sugar in pieces 20, rice wine 300;
Described nutrition annex solution preparation method be: a, calcined oyster shell, Radix Codonopsis, sealwort, eucommia Bark male flower are crushed to 20 orders, add 58 times of soak by water 2 hours, filter and remove residue, filtrate is brewed into paste, obtains health-care paste; B, anise seed, fructus amomi, the frying of celery seed slow fire is dry fragrant, pulverize, beef tendon, fish glue removal of impurities are cleaned, put into clear water and soak 12 hours, pull out and drain, jerusalem artichoke is cleaned section, bubble green pepper simple stage property, process obtains material and is incorporated to pot with clean durian core one of cutting into slices, add 5 times of water infusions thick rotten, melt cinder is separated, and filter residue rubber mill again grinds press filtration and removes slag, merging filtrate, obtains nutrient solution; C, by nutrient solution, health-care paste and other surplus stocks stir, stew to moisten 2 hours at 90 DEG C, homogeneous.
The processing method of described barbecue local flavor pig's feet, comprises the following steps:
(1), by pig's feet unhairing rossing clean, put into boiling water and burn boiling hot 6 minutes, pull out and drain, Psoralea corylifolia, kiss-me, clammy hopseedbush root, adhesive rehmannia flower, the banksia rose are crushed to 20 orders, add water boil, put into and pull pig's feet out, simmer 60 minutes, pull out and rinse well, stand-by;
(2), by onion, Laoshan celery, the removal of impurities of ginger bamboo shoot clean, freezing crushing becomes particle, and rub mix evenly with nutrition annex solution, light soy sauce, lemon vinegar, the pig's feet of 40% of pig's feet weight, pickle 4 hours, pull pig's feet out, pickling liquid is stand-by;
(3), by sand sagebrush (Artemisia filifolia) seed powder, cumin powder, spiced salt powder enter pot, slow fire frying is dry fragrant, refines to 200 orders, obtains fragrant peppery powder;
(4), oat bran high-fiber powder and the bean dregs rinsed well, red colouring agent for food, also used as a Chinese medicine are put into pot, add 1.5 water boils, add pickling liquid, continue to be brewed into thick shape, pig's feet will be pickled and evenly wrap up in slurry, and behind air-dry surface, spray olive oil, evenly spray fragrant peppery powder again, put into baking box, at 210 DEG C, the ripe perfume (or spice) of baking, to obtain final product.
Claims (2)
1. roast a local flavor pig's feet, it is characterized in that being made up of the raw material of following weight parts:
Pig's feet 800-1200, oat bran high-fiber powder 12-18, bean dregs 50-80, red colouring agent for food, also used as a Chinese medicine 8-10, onion 12-16, Laoshan celery 15-25, ginger bamboo shoot 6-8, Psoralea corylifolia 2-3, kiss-me 1-3, clammy hopseedbush root 2-3, adhesive rehmannia flower 1-3, banksia rose 1-3, sand sagebrush (Artemisia filifolia) seed powder 8-10, light soy sauce 10-15, lemon vinegar 10-20, olive oil 8-10, cumin powder 1-3, spiced salt powder 3-6, nutrition annex solution are appropriate;
Described nutrition annex solution is made up of the raw material of following weight parts: calcined oyster shell 3-5, Radix Codonopsis 4-6, sealwort 5-8, eucommia Bark male flower 2-4, beef tendon 10-15, fish glue 8-10, durian core 12-16, lemon juice 8-12, bamboo juice 6-8, anise seed 6-8, fructus amomi 5-7, celery seed 6-8, jerusalem artichoke 5-8, bubble green pepper 10-20, brown sugar in pieces 15-20, rice wine 200-300;
Described nutrition annex solution preparation method be: a, calcined oyster shell, Radix Codonopsis, sealwort, eucommia Bark male flower are crushed to 10-20 order, add 5-8 times of soak by water 1-2 hour, filter and remove residue, filtrate is brewed into paste, obtains health-care paste; B, anise seed, fructus amomi, the frying of celery seed slow fire is dry fragrant, pulverize, beef tendon, fish glue removal of impurities are cleaned, put into clear water and soak 8-12 hour, pull out and drain, jerusalem artichoke is cleaned section, bubble green pepper simple stage property, process obtains material and is incorporated to pot with clean durian core one of cutting into slices, add 3-5 times of water infusion thick rotten, melt cinder is separated, and filter residue rubber mill again grinds press filtration and removes slag, merging filtrate, obtains nutrient solution; C, by nutrient solution, health-care paste and other surplus stocks stir, stew to moisten 1-2 hour at 80-90 DEG C, homogeneous.
2. a processing method for barbecue local flavor pig's feet as claimed in claim 1, is characterized in that comprising the following steps:
(1), by pig's feet unhairing rossing clean, put into the bright boiling hot 3-6 minute of boiling water, pull out and drain, Psoralea corylifolia, kiss-me, clammy hopseedbush root, adhesive rehmannia flower, the banksia rose are crushed to 10-20 order, add water boil, put into and pull pig's feet out, simmer 40-60 minute, pull out and rinse well, stand-by;
(2), by onion, Laoshan celery, the removal of impurities of ginger bamboo shoot clean, freezing crushing becomes particle, and rub with the nutrition annex solution of the 25-40% of pig's feet weight, light soy sauce, lemon vinegar, pig's feet and mix evenly, pickle 2-4 hour, pull pig's feet out, pickling liquid is stand-by;
(3), by sand sagebrush (Artemisia filifolia) seed powder, cumin powder, spiced salt powder enter pot, slow fire frying is dry fragrant, refines to 120-200 order, obtains fragrant peppery powder;
(4), oat bran high-fiber powder and the bean dregs rinsed well, red colouring agent for food, also used as a Chinese medicine are put into pot, add 1-1.5 water boil, add pickling liquid, continue to be brewed into thick shape, pig's feet will be pickled and evenly wrap up in slurry, and behind air-dry surface, spray olive oil, evenly spray fragrant peppery powder again, put into baking box, at 200-220 DEG C, the ripe perfume (or spice) of baking, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410496833.1A CN104305263A (en) | 2014-09-25 | 2014-09-25 | Barbecue-flavor pig trotter and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410496833.1A CN104305263A (en) | 2014-09-25 | 2014-09-25 | Barbecue-flavor pig trotter and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104305263A true CN104305263A (en) | 2015-01-28 |
Family
ID=52360698
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410496833.1A Pending CN104305263A (en) | 2014-09-25 | 2014-09-25 | Barbecue-flavor pig trotter and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104305263A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105168A (en) * | 2015-08-17 | 2015-12-02 | 安徽老炊食品有限公司 | Sea sedge flavor beef tendon piece and processing method thereof |
| CN105851899A (en) * | 2016-04-19 | 2016-08-17 | 凤阳县中都食品有限公司 | Method for marinating sauced pettitoes |
| CN106261811A (en) * | 2016-07-28 | 2017-01-04 | 凤阳县中都食品有限公司 | A kind of processing technology of outward appearance raciness long shelf-life stewed pig hoof |
| CN109007621A (en) * | 2018-08-23 | 2018-12-18 | 黑龙江八农垦大学 | The method of little rice bran semidry method curing salted meat |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1491582A (en) * | 2002-10-24 | 2004-04-28 | 易建祥 | Process for producing pig's feet |
| CN101427806A (en) * | 2007-11-05 | 2009-05-13 | 吴洋 | Process for preparing braised hog hoofs and balsam pear |
| CN103549456A (en) * | 2013-09-25 | 2014-02-05 | 天长市海旺食品有限公司 | Method for making braised pork leg |
-
2014
- 2014-09-25 CN CN201410496833.1A patent/CN104305263A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1491582A (en) * | 2002-10-24 | 2004-04-28 | 易建祥 | Process for producing pig's feet |
| CN101427806A (en) * | 2007-11-05 | 2009-05-13 | 吴洋 | Process for preparing braised hog hoofs and balsam pear |
| CN103549456A (en) * | 2013-09-25 | 2014-02-05 | 天长市海旺食品有限公司 | Method for making braised pork leg |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105168A (en) * | 2015-08-17 | 2015-12-02 | 安徽老炊食品有限公司 | Sea sedge flavor beef tendon piece and processing method thereof |
| CN105851899A (en) * | 2016-04-19 | 2016-08-17 | 凤阳县中都食品有限公司 | Method for marinating sauced pettitoes |
| CN106261811A (en) * | 2016-07-28 | 2017-01-04 | 凤阳县中都食品有限公司 | A kind of processing technology of outward appearance raciness long shelf-life stewed pig hoof |
| CN109007621A (en) * | 2018-08-23 | 2018-12-18 | 黑龙江八农垦大学 | The method of little rice bran semidry method curing salted meat |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103652980A (en) | Fruit and vegetable mutton shashlik and preparation method thereof | |
| CN106509032A (en) | Spicy strip and preparation method thereof | |
| CN104305237A (en) | Garlic-fragrant dried beef and processing method thereof | |
| CN104305263A (en) | Barbecue-flavor pig trotter and processing method thereof | |
| KR101788627B1 (en) | Fabrication of rice fish paste using nephrops thomsoni | |
| CN103859336B (en) | A kind of boiling in water for a while, then dress with soy, vinegar, etc. is fried fish condiment and boils in water for a while, then dress with soy, vinegar, etc. the cooking method frying fish | |
| CN104585695A (en) | High-dietary fibre nutritional seasoning and preparation method thereof | |
| CN104305280A (en) | Chicken claw pickled with mature vinegar and processing method thereof | |
| CN103637222A (en) | Bean dreg dried meat slices and preparation method thereof | |
| CN103652960A (en) | High-calcium mutton shashlik and preparation method thereof | |
| CN104366405B (en) | A kind of sauerkraut slaughterhouse seasoning matter | |
| CN103999913B (en) | A kind of appetizing chopped chilli soybean biscuit and processing method thereof | |
| CN104305259A (en) | Sauced pig trotter and processing method thereof | |
| CN104172052A (en) | Cumin mutton chop flavor seasoning powder and processing method thereof | |
| CN104207091A (en) | Original-juice beef-taste seasoning and processing method thereof | |
| CN104305257A (en) | Tea-fragrant duck tongue and processing method thereof | |
| CN104256516A (en) | Spicy pickled marinated beef paste and processing method thereof | |
| CN106262722A (en) | Pickled chilli flavor corbicula sauce and preparation method thereof | |
| CN104473195A (en) | Five spice seasoned trotter and processing method thereof | |
| CN104305255A (en) | Sauced peanut-containing pig trotter and processing method thereof | |
| CN104886522A (en) | Natural seafood seasoning powder and processing method thereof | |
| CN109105869A (en) | A kind of vinegar-pepper river snail meat pulp and preparation method thereof | |
| CN105942235A (en) | Appetite promoting and liquid engendering cumquat beef jerky and preparation method thereof | |
| CN104323296A (en) | Chive flavor trotter and processing method thereof | |
| CN104305262A (en) | Taro curd-flavor pig trotter and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150128 |