CN104305274A - Sour and spicy brined trotter and preparation method thereof - Google Patents
Sour and spicy brined trotter and preparation method thereof Download PDFInfo
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- CN104305274A CN104305274A CN201410624900.3A CN201410624900A CN104305274A CN 104305274 A CN104305274 A CN 104305274A CN 201410624900 A CN201410624900 A CN 201410624900A CN 104305274 A CN104305274 A CN 104305274A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 25
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 12
- 239000006002 Pepper Substances 0.000 claims abstract description 12
- 244000045195 Cicer arietinum Species 0.000 claims abstract description 10
- 235000010523 Cicer arietinum Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 9
- 241000427159 Achyranthes Species 0.000 claims abstract description 7
- 241000238557 Decapoda Species 0.000 claims abstract description 7
- 241000222336 Ganoderma Species 0.000 claims abstract description 7
- 240000000249 Morus alba Species 0.000 claims abstract description 7
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 7
- 241000405414 Rehmannia Species 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 6
- 241000237502 Ostreidae Species 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 235000020636 oyster Nutrition 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 15
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 229910052736 halogen Inorganic materials 0.000 claims description 10
- 150000002367 halogens Chemical class 0.000 claims description 10
- 241000251468 Actinopterygii Species 0.000 claims description 9
- 241000345998 Calamus manan Species 0.000 claims description 9
- 235000013882 gravy Nutrition 0.000 claims description 9
- 235000012950 rattan cane Nutrition 0.000 claims description 9
- 239000011435 rock Substances 0.000 claims description 9
- 239000004575 stone Substances 0.000 claims description 9
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 7
- 240000001341 Reynoutria japonica Species 0.000 claims description 7
- 235000018167 Reynoutria japonica Nutrition 0.000 claims description 7
- 235000008434 ginseng Nutrition 0.000 claims description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 244000062250 Kaempferia rotunda Species 0.000 claims description 6
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 6
- 244000297179 Syringa vulgaris Species 0.000 claims description 6
- 235000004338 Syringa vulgaris Nutrition 0.000 claims description 6
- 239000006071 cream Substances 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 229910052742 iron Inorganic materials 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 6
- 235000020254 sheep milk Nutrition 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 240000004760 Pimpinella anisum Species 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 239000001511 capsicum annuum Substances 0.000 claims description 4
- 210000000582 semen Anatomy 0.000 claims description 4
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000013736 caramel Nutrition 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 244000131316 Panax pseudoginseng Species 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000002932 luster Substances 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 235000002566 Capsicum Nutrition 0.000 abstract 2
- 241001289529 Fallopia multiflora Species 0.000 abstract 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 abstract 2
- 235000016761 Piper aduncum Nutrition 0.000 abstract 2
- 235000017804 Piper guineense Nutrition 0.000 abstract 2
- 244000203593 Piper nigrum Species 0.000 abstract 2
- 235000008184 Piper nigrum Nutrition 0.000 abstract 2
- 240000003768 Solanum lycopersicum Species 0.000 abstract 2
- 235000007215 black sesame Nutrition 0.000 abstract 2
- 241000272201 Columbiformes Species 0.000 abstract 1
- 241000407877 Combretum Species 0.000 abstract 1
- 241000857206 Streptopus obtusatus Species 0.000 abstract 1
- 239000012267 brine Substances 0.000 abstract 1
- 230000003750 conditioning effect Effects 0.000 abstract 1
- 238000009472 formulation Methods 0.000 abstract 1
- 235000020251 goat milk Nutrition 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
- 241000208340 Araliaceae Species 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241000208949 Malpighiaceae Species 0.000 description 1
- 235000021530 Streptopus lanceolatus Nutrition 0.000 description 1
- 244000144916 Streptopus roseus Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
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
- 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
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/28—Coffee or cocoa flavours
-
- 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
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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 sour and spicy brined trotter and a preparation method thereof. The sour and spicy brined trotter is characterized by being prepared from the following raw materials in part by weight: 200-210 parts of trotter, 20-22 parts of fig, 20-22 parts of mulberry juice, 8-9 parts of chickpea, 10-11 parts of black rice, 13-14 parts of young pigeon, 10-11 parts of shrimp powder, 8-9 parts of whole goat milk powder, 8-9 parts of pickled vegetable, 8-9 parts of black sesame seed, 3-4 parts of oyster sauce, 9-10 parts of tomato sauce, 10-11 parts of pepper powder, 3-4 parts of polygonum multiflorum, 5-6 parts of prepared rehmannia, 2-3 parts of ganoderma, 3-4 parts of achyranthes, 2-3 parts of combretum, 1-2 parts of Streptopus obtusatus Fassett, 40-50 parts of wheat bran, 10-11 parts of white sugar and 20-21 parts of health brine. The sour and spicy brined trotter is attractive in color and luster, good in palatability and reasonable in formulation; the tomato sauce and the pepper powder have scientific proportions, so that the sour and spicy brined trotter is sour, spicy and delicious; the sour and spicy brined trotter is fumigated by multiple Chinese herbs such as the wheat bran and the polygonum multiflorum, so that the sour and spicy brined trotter is unique in flavor; in combination with the black rice and the black sesame seed, the sour and spicy brined trotter has the efficacies of blackening and conditioning hair.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of vinegar-pepper halogen pig's feet and preparation method thereof.
Background technology
The development of food industry directly affects the nutrient health level of the people, and along with the quickening of modern urbanization paces, inferior health problem becomes increasingly conspicuous.Long-term taking medicine does not only have desirable curative effect, and health also can be made impaired further.Therefore, how to reach by diet the attention that health care effect causes people day by day.And halogen pig's feet is extensively liked because its local flavor is good, but its large multi-nutrient is single, does not have a health-care efficacy, can not meet the growing demand of consumer.
Summary of the invention
The object of this invention is to provide a kind of vinegar-pepper halogen pig's feet and preparation method thereof, the present invention has aromatic flavour, nutritious feature.
The technical solution adopted in the present invention is:
A kind of vinegar-pepper halogen pig's feet, is characterized in that being made up of the raw material of following weight portion:
Pig's feet 200-210, fig 20-22, mulberry juice 20-22, chick-pea 8-9, black rice 10-11, squab 13-14, shrimp powder 10-11, full-cream sheep milk powder 8-9, pickles 8-9, Semen sesami nigrum 8-9, oyster sauce 3-4, catsup 9-10, paprika 10-11, fleece-flower root 3-4, prepared rhizome of rehmannia 5-6, glossy ganoderma 2-3, root of bidentate achyranthes 3-4, windmill rattan 2-3, shank ginseng 1-2, wheat bran 40-50, white sugar 10-11, health care thick gravy 20-21;
Described health care thick gravy is made up of the raw material of following weight portion: wooden fish stone powder 5-6, in one's early teens 4-5, anistree 6-7, kaempferia galamga 4-5, lilac 3-4, dried orange peel 5-6, fennel seeds 4-5, rice wine 8-9, rock sugar 5-6, grape-kernel oil 1-2;
Preparation method is: (1) by wooden fish stone powder with in one's early teens, anise, kaempferia galamga, lilac, dried orange peel, fennel seeds are mixed into pot, discharging after little fiery frying 20-25 minute, screens out wooden fish stone powder;
(2) grape-kernel oil is entered pot, large baked wheaten cake pours rock sugar into time medium rare, use little fire heating instead, add step (1) gained material when having caramel to overflow until enduring of rock sugar, stir-fry 1-2 minute, add 7-8 water doubly, big fire is boiled, and then little fire simmers discharging after 40-50 minute, filter cleaner, gained filtrate and leftover materials mixing and stirring, to obtain final product.
The preparation method of described vinegar-pepper halogen pig's feet, is characterized in that comprising the following steps:
(1) fleece-flower root, prepared rhizome of rehmannia, glossy ganoderma, the root of bidentate achyranthes, windmill rattan, shank ginseng are pulverized, mix with wheat bran, white sugar and send into iron pan, on frame, iron wire network, puts pig's feet, covers pot cover, from fire when big fire is heated to smolder, smokes after 20-25 minute and is taken out by pig's feet;
(2) get fig pulp, squeeze the juice, gained juice mixes with mulberry juice, chick-pea, black rice, squab, and 30-35 minute is steamed in water proof big fire, then chick-pea, black rice is taken out, and adds 2-2.5 water making beating doubly, for subsequent use;
(3) step (1) gained pig's feet and shrimp powder, full-cream sheep milk powder, pickles, health care thick gravy are mixed into pot, add the water of 3 times, big fire stewing 60-70 minute processed at 90-95 DEG C again after boiling, then takes out pig's feet;
(4) raw material that step (2) gained material and above-mentioned technique are not used is mixed into pot, little fire is endured thick rear off the pot, is watered by gained material in step (3) gained material surface, to obtain final product.
Windmill rattan in the present invention is the rattan of Malpighiaceae plant windmill rattan, and shank ginseng is the root and rhizome of the blunt leaf twisted-stalk of liliaceous plant.
Beneficial effect of the present invention is:
Pig's feet color and luster of the present invention is attractive in appearance, good palatability, and formula rationally, the catsup wherein added and paprika, its proportioning science, makes the present invention vinegar-pepper good to eat, simultaneously, the present invention smokes via the multiple Chinese herbal medicine such as wheat bran and the fleece-flower root, its unique flavor, and the black rice that collocation the present invention adds, Semen sesami nigrum can play crow and send out the effect of moistening and sending out.
Detailed description of the invention
A kind of vinegar-pepper halogen pig's feet, is characterized in that being made up of the raw material of following weight portion (kilogram):
Pig's feet 200, fig 20, mulberry juice 20, chick-pea 8, black rice 10, squab 13, shrimp powder 10, full-cream sheep milk powder 8, pickles 8, Semen sesami nigrum 8, oyster sauce 3, catsup 9, paprika 10, the fleece-flower root 3, prepared rhizome of rehmannia 5, glossy ganoderma 2, the root of bidentate achyranthes 3, windmill rattan 2, shank ginseng 1, wheat bran 40, white sugar 10, health care thick gravy 20;
Described health care thick gravy is made up of the raw material of following weight portion (kilogram): wooden fish stone powder 5, in one's early teens 4, anise 6, kaempferia galamga 4, lilac 3, dried orange peel 5, fennel seeds 4, rice wine 8, rock sugar 5, grape-kernel oil 1;
Preparation method is: (1) by wooden fish stone powder with in one's early teens, anise, kaempferia galamga, lilac, dried orange peel, fennel seeds are mixed into pot, discharging after little fiery frying 20-25 minute, screens out wooden fish stone powder;
(2) grape-kernel oil is entered pot, large baked wheaten cake pours rock sugar into time medium rare, use little fire heating instead, add step (1) gained material when having caramel to overflow until enduring of rock sugar, stir-fry 1-2 minute, add 7-8 water doubly, big fire is boiled, and then little fire simmers discharging after 40-50 minute, filter cleaner, gained filtrate and leftover materials mixing and stirring, to obtain final product.
The preparation method of described vinegar-pepper halogen pig's feet, comprises the following steps:
(1) fleece-flower root, prepared rhizome of rehmannia, glossy ganoderma, the root of bidentate achyranthes, windmill rattan, shank ginseng are pulverized, mix with wheat bran, white sugar and send into iron pan, on frame, iron wire network, puts pig's feet, covers pot cover, from fire when big fire is heated to smolder, smokes after 20-25 minute and is taken out by pig's feet;
(2) get fig pulp, squeeze the juice, gained juice mixes with mulberry juice, chick-pea, black rice, squab, and 30-35 minute is steamed in water proof big fire, then chick-pea, black rice is taken out, and adds 2-2.5 water making beating doubly, for subsequent use;
(3) step (1) gained pig's feet and shrimp powder, full-cream sheep milk powder, pickles, health care thick gravy are mixed into pot, add the water of 3 times, big fire stewing 60-70 minute processed at 90-95 DEG C again after boiling, then takes out pig's feet;
(4) raw material that step (2) gained material and above-mentioned technique are not used is mixed into pot, little fire is endured thick rear off the pot, is watered by gained material in step (3) gained material surface, to obtain final product.
Claims (2)
1. a vinegar-pepper halogen pig's feet, is characterized in that being made up of the raw material of following weight portion:
Pig's feet 200-210, fig 20-22, mulberry juice 20-22, chick-pea 8-9, black rice 10-11, squab 13-14, shrimp powder 10-11, full-cream sheep milk powder 8-9, pickles 8-9, Semen sesami nigrum 8-9, oyster sauce 3-4, catsup 9-10, paprika 10-11, fleece-flower root 3-4, prepared rhizome of rehmannia 5-6, glossy ganoderma 2-3, root of bidentate achyranthes 3-4, windmill rattan 2-3, shank ginseng 1-2, wheat bran 40-50, white sugar 10-11, health care thick gravy 20-21;
Described health care thick gravy is made up of the raw material of following weight portion: wooden fish stone powder 5-6, in one's early teens 4-5, anistree 6-7, kaempferia galamga 4-5, lilac 3-4, dried orange peel 5-6, fennel seeds 4-5, rice wine 8-9, rock sugar 5-6, grape-kernel oil 1-2;
Preparation method is: (1) by wooden fish stone powder with in one's early teens, anise, kaempferia galamga, lilac, dried orange peel, fennel seeds are mixed into pot, discharging after little fiery frying 20-25 minute, screens out wooden fish stone powder;
(2) grape-kernel oil is entered pot, large baked wheaten cake pours rock sugar into time medium rare, use little fire heating instead, add step (1) gained material when having caramel to overflow until enduring of rock sugar, stir-fry 1-2 minute, add 7-8 water doubly, big fire is boiled, and then little fire simmers discharging after 40-50 minute, filter cleaner, gained filtrate and leftover materials mixing and stirring, to obtain final product.
2. the preparation method of vinegar-pepper halogen pig's feet according to claim 1, is characterized in that comprising the following steps:
The fleece-flower root, prepared rhizome of rehmannia, glossy ganoderma, the root of bidentate achyranthes, windmill rattan, shank ginseng are pulverized, mix with wheat bran, white sugar and send into iron pan, on frame, iron wire network, puts pig's feet, covers pot cover, from fire when big fire is heated to smolder, smokes after 20-25 minute and is taken out by pig's feet;
Get fig pulp, squeeze the juice, gained juice mixes with mulberry juice, chick-pea, black rice, squab, and 30-35 minute is steamed in water proof big fire, then chick-pea, black rice is taken out, and adds 2-2.5 water making beating doubly, for subsequent use;
Step (1) gained pig's feet and shrimp powder, full-cream sheep milk powder, pickles, health care thick gravy are mixed into pot, add the water of 3 times, big fire stewing 60-70 minute processed at 90-95 DEG C again after boiling, then takes out pig's feet;
The raw material that step (2) gained material and above-mentioned technique are not used is mixed into pot, and little fire is endured thick rear off the pot, is watered by gained material in step (3) gained material surface, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410624900.3A CN104305274A (en) | 2014-11-10 | 2014-11-10 | Sour and spicy brined trotter and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410624900.3A CN104305274A (en) | 2014-11-10 | 2014-11-10 | Sour and spicy brined trotter and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104305274A true CN104305274A (en) | 2015-01-28 |
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| CN201410624900.3A Pending CN104305274A (en) | 2014-11-10 | 2014-11-10 | Sour and spicy brined trotter and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107334077A (en) * | 2017-07-25 | 2017-11-10 | 柳州市鱼峰区秋香茶餐厅 | A kind of vinegar-pepper cock skin and preparation method thereof |
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| 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 |
| 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 |
| CN103549465A (en) * | 2013-09-25 | 2014-02-05 | 天长市海旺食品有限公司 | Method for preparing sauced trotters |
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2014
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107334077A (en) * | 2017-07-25 | 2017-11-10 | 柳州市鱼峰区秋香茶餐厅 | A kind of vinegar-pepper cock skin and preparation method thereof |
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