CN104397734A - Making method of spiced pettitoes - Google Patents
Making method of spiced pettitoes Download PDFInfo
- Publication number
- CN104397734A CN104397734A CN201410621331.7A CN201410621331A CN104397734A CN 104397734 A CN104397734 A CN 104397734A CN 201410621331 A CN201410621331 A CN 201410621331A CN 104397734 A CN104397734 A CN 104397734A
- Authority
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- Prior art keywords
- pettitoes
- parts
- pig
- feet
- spiced
- 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
- 238000000034 method Methods 0.000 title claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 13
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000021419 vinegar Nutrition 0.000 claims abstract description 10
- 239000000052 vinegar Substances 0.000 claims abstract description 10
- 235000013305 food Nutrition 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 229910052742 iron Inorganic materials 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 235000019991 rice wine Nutrition 0.000 claims abstract description 5
- 235000014347 soups Nutrition 0.000 claims abstract description 5
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 239000003921 oil Substances 0.000 claims description 12
- 235000019198 oils Nutrition 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 8
- 240000002234 Allium sativum Species 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 claims description 4
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 206010053615 Thermal burn Diseases 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 235000004279 alanine Nutrition 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 238000002386 leaching Methods 0.000 claims description 4
- 235000008390 olive oil Nutrition 0.000 claims description 4
- 239000004006 olive oil Substances 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 2
- 239000011780 sodium chloride Substances 0.000 abstract 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 210000002683 foot Anatomy 0.000 description 38
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 description 2
- 240000004760 Pimpinella anisum Species 0.000 description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000003041 ligament Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Landscapes
- 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)
- Seasonings (AREA)
Abstract
The invention relates to a making method of spiced pettitoes, relating to the technical field of food processing. The method comprises the following steps: a, selecting fresh pettitoes, shaving and cleaning the pettitoes, putting the shaved and cleaned pettitoes into boiled water for scalding, taking the scaled pettitoes out and draining water for later use; b, taking table salt and mature vinegar accounting for 10 percent and 15 percent of the total mass of the pettitoes, respectively, mixing the table salt and the mature vinegar, adding a seasoning composition accounting for 5 percent of the total mass of the pettitoes, pouring the obtained mixture into an iron pan and boiling the mixture to obtain seasoning liquid for later use; c, putting 10 parts of the pettitoes processed in the step a in a pan, adding 1 part of soy sauce, 3 parts of yellow rice wine and 20 parts of water, stewing the pettitoes, and draining the soup when the pettitoes can be poked with chopsticks; d, taking out 10 parts of the seasoning liquid obtained in the step b and pouring the taken seasoning liquid into the pan in the step c, stewing the pettitoeswith slow fire for 30 minutes , adding 5 parts of spiced oil, and uniformly stirring and mixing the pettitoes, and taking the obtained pettitoes out; and e, cooling the pettitoes obtained in the step d, and directly performing vacuum sterilization and package. The spiced pettitoes provided in the invention have the following beneficial effects: the spiced pettitoes are made by adopting scientific blending and a modern technology, and the pettitoes absorb the flavor of the seasonings sufficiently.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of preparation method of spiced pig's feet.
Background technology
Pig's feet is nutritious, delicious taste.It is not only conventional dish, but also be excellent tonic product, according to food nutrition analysis expert, containing 15.8 grams, protein, fat 26.3 grams, 1.7 grams, carbohydrate in every 100 grams of pig's feets, also containing nutriments such as vitamin A, B, C and calcium, phosphorus, iron in pig's feet, especially, after the proteolysis in pig's feet, the content of 11 seed amino acids such as the cystine produced, arginine is all equally matched with bear's paw; From the angle of medical science, pig's feet is again multiduty good medicine, containing abundant collagen in pig's feet, this is a kind of gelatin substance be made up of large biological molecule, form topmost protein component in tendon, ligament and connective tissue, in human body, collagen accounts for 1/3rd of protein.The production method of current market pig's feet is also varied, and pig's feet compares the food looked at by consumer parent, but this type of pig's feet is just made through common method, and the mode of not other deep processings occurs, does not more have instant spiced pig's feet preparation method to occur.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of nutritious, and taste is good, the preparation method of the reliable spiced pig's feet of edible safety.
Technical problem to be solved by this invention realizes by the following technical solutions:
A preparation method for spiced pig's feet, is characterized in that: method step is as follows:
A, select fresh pig's feet, carried out shaving hair, clean up, then put it into leaching in boiling water and scald, take out, drain, for subsequent use;
B, take food salt and 15% according to pig's feet total amount 10% and get mature vinegar, by salt and mature vinegar mixing, after salt all dissolves, add 5% of flavoring compositions pig's feet total amount, pour in iron pan and boil, obtain baste for subsequent use;
Described flavoring compositions is anistree 3-4 part, Chinese prickly ash 4-5 part, fennel 5-6 part, pepper powder 2-3 part, ginger 1-2 part, garlic 3-4 part;
C, select a digester again, 10 parts, the pig's feet after step a process is put into pot, and add 1 part, soy sauce, yellow rice wine 3 parts and 20 parts, water, pig's feet is carried out boiling, when pig's feet chopsticks can stab out, drop goes out soup juice;
D, the baste in step b is taken out the pot that 10 parts are put into step c, after continuing slow fire boiling 30min, add spiced oil 5 parts, turn evenly, take the dish out of the pot;
The preparation method of described spices oil is: get 10g vegetable oil, 5g olive oil, 8g soya-bean oil puts into pot and burn heat, adds five-spice powder 3 parts and alanine 0.2 part stirs;
E, vacuum sterilization is directly adopted to pack by after the pig's feet cooling in above-mentioned steps d.
The invention has the beneficial effects as follows: what the present invention adopted is all natural Seasoning Ingredients, is safe from harm, has no side effect to human body, adopt scientific allocation and state-of-the-art technology to carry out processing and fabricating, tasty more abundant, eat for a long time, the immunocompetence of people can be improved.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
A preparation method for spiced pig's feet, is characterized in that: method step is as follows:
A, select fresh pig's feet, carried out shaving hair, clean up, then put it into leaching in boiling water and scald, take out, drain, for subsequent use;
B, take food salt and 15% according to pig's feet total amount 10% and get mature vinegar, by salt and mature vinegar mixing, after salt all dissolves, add 5% of flavoring compositions pig's feet total amount, pour in iron pan and boil, obtain baste for subsequent use;
Described flavoring compositions is anise 3 parts, 4 parts, Chinese prickly ash, 5 parts, fennel, pepper powder 2 parts, 1 part, ginger, 3 parts, garlic;
C, select a digester again, 10 parts, the pig's feet after step a process is put into pot, and add 1 part, soy sauce, yellow rice wine 3 parts and 20 parts, water, pig's feet is carried out boiling, when pig's feet chopsticks can stab out, drop goes out soup juice;
D, the baste in step b is taken out the pot that 10 parts are put into step c, after continuing slow fire boiling 30min, add spiced oil 5 parts, turn evenly, take the dish out of the pot;
The preparation method of described spices oil is: get 10g vegetable oil, 5g olive oil, 8g soya-bean oil puts into pot and burn heat, adds five-spice powder 3 parts and alanine 0.2 part stirs;
E, vacuum sterilization is directly adopted to pack by after the pig's feet cooling in above-mentioned steps d.
Embodiment 2
A preparation method for spiced pig's feet, is characterized in that: method step is as follows:
A, select fresh pig's feet, carried out shaving hair, clean up, then put it into leaching in boiling water and scald, take out, drain, for subsequent use;
B, take food salt and 15% according to pig's feet total amount 10% and get mature vinegar, by salt and mature vinegar mixing, after salt all dissolves, add 5% of flavoring compositions pig's feet total amount, pour in iron pan and boil, obtain baste for subsequent use;
Described flavoring compositions is anise 4 parts, 5 parts, Chinese prickly ash, 6 parts, fennel, pepper powder 3 parts, 2 parts, ginger, 4 parts, garlic;
C, select a digester again, 10 parts, the pig's feet after step a process is put into pot, and add 1 part, soy sauce, yellow rice wine 3 parts and 20 parts, water, pig's feet is carried out boiling, when pig's feet chopsticks can stab out, drop goes out soup juice;
D, the baste in step b is taken out the pot that 10 parts are put into step c, after continuing slow fire boiling 30min, add spiced oil 5 parts, turn evenly, take the dish out of the pot;
The preparation method of described spices oil is: get 10g vegetable oil, 5g olive oil, 8g soya-bean oil puts into pot and burn heat, adds five-spice powder 3 parts and alanine 0.2 part stirs;
E, vacuum sterilization is directly adopted to pack by after the pig's feet cooling in above-mentioned steps d.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (1)
1. a preparation method for spiced pig's feet, is characterized in that: method step is as follows:
A, select fresh pig's feet, carried out shaving hair, clean up, then put it into leaching in boiling water and scald, take out, drain, for subsequent use;
B, take food salt and 15% according to pig's feet total amount 10% and get mature vinegar, by salt and mature vinegar mixing, after salt all dissolves, add 5% of flavoring compositions pig's feet total amount, pour in iron pan and boil, obtain baste for subsequent use;
Described flavoring compositions is anistree 3-4 part, Chinese prickly ash 4-5 part, fennel 5-6 part, pepper powder 2-3 part, ginger 1-2 part, garlic 3-4 part;
C, select a digester again, 10 parts, the pig's feet after step a process is put into pot, and add 1 part, soy sauce, yellow rice wine 3 parts and 20 parts, water, pig's feet is carried out boiling, when pig's feet chopsticks can stab out, drop goes out soup juice;
D, the baste in step b is taken out the pot that 10 parts are put into step c, after continuing slow fire boiling 30min, add spiced oil 5 parts, turn evenly, take the dish out of the pot;
The preparation method of described spices oil is: get 10g vegetable oil, 5g olive oil, 8g soya-bean oil puts into pot and burn heat, adds five-spice powder 3 parts and alanine 0.2 part stirs;
E, vacuum sterilization is directly adopted to pack by after the pig's feet cooling in above-mentioned steps d.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410621331.7A CN104397734A (en) | 2014-11-05 | 2014-11-05 | Making method of spiced pettitoes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410621331.7A CN104397734A (en) | 2014-11-05 | 2014-11-05 | Making method of spiced pettitoes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104397734A true CN104397734A (en) | 2015-03-11 |
Family
ID=52635456
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410621331.7A Pending CN104397734A (en) | 2014-11-05 | 2014-11-05 | Making method of spiced pettitoes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104397734A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387298A (en) * | 2016-09-12 | 2017-02-15 | 河源市兴睿食品科技开发有限公司 | Collagen snacks and preparation method thereof |
| 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 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101015365A (en) * | 2007-02-06 | 2007-08-15 | 广东轻工职业技术学院 | Pig's feet ginger vinegar tin and production thereof |
| CN101263914A (en) * | 2008-04-17 | 2008-09-17 | 刘春河 | Method for making fumigated spiced pig's feet |
| CN102204682A (en) * | 2010-03-30 | 2011-10-05 | 咸阳吕彬肉食品有限公司 | Production technology of spiced trotter |
-
2014
- 2014-11-05 CN CN201410621331.7A patent/CN104397734A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101015365A (en) * | 2007-02-06 | 2007-08-15 | 广东轻工职业技术学院 | Pig's feet ginger vinegar tin and production thereof |
| CN101263914A (en) * | 2008-04-17 | 2008-09-17 | 刘春河 | Method for making fumigated spiced pig's feet |
| CN102204682A (en) * | 2010-03-30 | 2011-10-05 | 咸阳吕彬肉食品有限公司 | Production technology of spiced trotter |
Non-Patent Citations (1)
| Title |
|---|
| 陈志田: "《健康家常菜》", 28 February 2014, 湖北科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387298A (en) * | 2016-09-12 | 2017-02-15 | 河源市兴睿食品科技开发有限公司 | Collagen snacks and preparation method thereof |
| 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 |
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Application publication date: 20150311 |