CN104799133A - Manufacturing method of skimmed pork foot - Google Patents
Manufacturing method of skimmed pork foot Download PDFInfo
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- CN104799133A CN104799133A CN201510241162.9A CN201510241162A CN104799133A CN 104799133 A CN104799133 A CN 104799133A CN 201510241162 A CN201510241162 A CN 201510241162A CN 104799133 A CN104799133 A CN 104799133A
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- boiling
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- degreasing
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Abstract
The invention discloses a manufacturing method of skimmed pork feet. The method comprises the following manufacturing steps of skimming, soup stock boiling and marinating. Through the cooking on the pork feet, the effect of preventing collagen in the pork feet from losing can be achieved during the pork foot cooking, the cooked pork foot is delicious, in addition, the processing method of products is simple, the operation is easy, and the manufacturing method is suitable for industrial mass production.
Description
Technical field
The present invention relates to food-processing method, specifically, relate to the degreasing preparation method of a boar hand.
Background technology
Containing a large amount of collagenic proteins in pig hand, can gelatin be changed in gastronomical process, there is the effect effectively improving organism physiology, and the water storage function of skin tissue cell can be promoted, prevent the too early fold of skin, delay skin aging.
The invention discloses a kind of preparation method of degreasing pig hand, while boiling pig hand, the loss of the collagen in pig hand can be prevented.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of preparation method of degreasing pig hand.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is, a kind of preparation method of degreasing pig hand, and its making step is as described below:
(1) degreasing
First in the punching of pig bone fats portion, be placed in water, at 110 ~ 120 DEG C, under 2 atmospheric pressure, carry out thermophilic digestion, keep 20 minutes, pigskin collagen can be made like this to exosmose, but can not run off.
(2) long-used soup is boiled
Separately get pig bone a, after being broken into graininess, stone grinds, is placed in water by Os Sus domestica powder, slow fire infusion 10 hours, then uses big fire infusion 5 ~ 6 hours, treats that Os Sus domestica powder is all dissolved in Tang Zhonghou, staticly settles 12 hours, leach insoluble matter wherein, get its soup for subsequent use.
(3) stew in soy sauce
Big fire by boiled for above-mentioned made long-used soup extremely boiling, and makes it remain on fluidized state 30 minutes; Be added in long-used soup by the pig's feet of gained after above-mentioned boiling again, through big fire boiling 10 minutes, moderate heat boiling 30 minutes, little fiery boiling after 10 minutes, then closed the stewing system of fire 3 hours, the rear i.e. edible of cooling, or is packaged into product.
The present invention has following advantage:
The invention discloses a kind of preparation method of degreasing pig hand, while boiling pig hand, the loss of the collagen in pig hand can be prevented, the pig hand delicious flavour of cooking, and the processing method of product is simple, be easy to operation, be applicable to industrialization large-scale production.
Detailed description of the invention
The embodiment of the present invention, a kind of preparation method of degreasing pig hand, its concrete making step is as follows:
(1) degreasing
First in the punching of pig bone fats portion, be placed in water, at 115 DEG C, under 2 atmospheric pressure, carry out thermophilic digestion, keep 20 minutes, pigskin collagen can be made like this to exosmose, but can not run off;
(2) long-used soup is boiled
Separately get pig bone a, after being broken into graininess, stone grinds, then Os Sus domestica powder is placed in water, slow fire boils 10 hours, then uses big fire infusion 6 hours, treats that Os Sus domestica powder is all dissolved in Tang Zhonghou, staticly settles 12 hours, leach insoluble matter wherein, get its soup for subsequent use;
(3) stew in soy sauce
Big fire by boiled for above-mentioned made long-used soup extremely boiling, and makes it remain on fluidized state 30 minutes; Be added in long-used soup by the pig's feet of gained after above-mentioned boiling again, through big fire boiling 10 minutes, moderate heat boiling 30 minutes, little fiery boiling after 10 minutes, then closed the stewing system of fire 3 hours, the rear i.e. edible of cooling, or is packaged into product.
Claims (1)
1. a preparation method for degreasing pig hand, is characterized in that, its making step is as described below:
(1) degreasing
First in the punching of pig bone fats portion, be placed in water, at 110 ~ 120 DEG C, under 2 atmospheric pressure, boiling 20 minutes;
(2) long-used soup is boiled
Separately get pig bone a, after being broken into graininess, stone grinds, then Os Sus domestica powder is placed in water, slow fire boils 10 hours, then uses big fire infusion 5 ~ 6 hours, treats that Os Sus domestica powder is all dissolved in Tang Zhonghou, staticly settles 12 hours, leach insoluble matter wherein, get its soup for subsequent use;
(3) stew in soy sauce
Big fire by boiled for above-mentioned made long-used soup extremely boiling, and makes it remain on fluidized state 30 minutes; Be added in long-used soup by the pig's feet of gained after above-mentioned boiling again, through big fire boiling 10 minutes, moderate heat boiling 30 minutes, little fiery boiling after 10 minutes, then closed the stewing system of fire 3 hours, the rear i.e. edible of cooling, or is packaged into product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510241162.9A CN104799133A (en) | 2015-05-11 | 2015-05-11 | Manufacturing method of skimmed pork foot |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510241162.9A CN104799133A (en) | 2015-05-11 | 2015-05-11 | Manufacturing method of skimmed pork foot |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104799133A true CN104799133A (en) | 2015-07-29 |
Family
ID=53684693
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510241162.9A Pending CN104799133A (en) | 2015-05-11 | 2015-05-11 | Manufacturing method of skimmed pork foot |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104799133A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109645354A (en) * | 2019-01-11 | 2019-04-19 | 位自洪 | A kind of trotter degreasing process |
| CN110463959A (en) * | 2019-08-22 | 2019-11-19 | 远东食品配料(邢台)有限公司 | Bone balm soup and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101390624A (en) * | 2007-09-21 | 2009-03-25 | 王建军 | Process method of degreased pig trotter |
| CN101653266A (en) * | 2009-08-05 | 2010-02-24 | 泰祥集团技术开发有限公司 | Preparation method of instant defatted pettitoes food |
| KR20100078720A (en) * | 2008-12-30 | 2010-07-08 | 설악산김치영농조합법인 | A method for preparing squid spice pulgogi showing improved quality and advanced preservation |
-
2015
- 2015-05-11 CN CN201510241162.9A patent/CN104799133A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101390624A (en) * | 2007-09-21 | 2009-03-25 | 王建军 | Process method of degreased pig trotter |
| KR20100078720A (en) * | 2008-12-30 | 2010-07-08 | 설악산김치영농조합법인 | A method for preparing squid spice pulgogi showing improved quality and advanced preservation |
| CN101653266A (en) * | 2009-08-05 | 2010-02-24 | 泰祥集团技术开发有限公司 | Preparation method of instant defatted pettitoes food |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109645354A (en) * | 2019-01-11 | 2019-04-19 | 位自洪 | A kind of trotter degreasing process |
| CN110463959A (en) * | 2019-08-22 | 2019-11-19 | 远东食品配料(邢台)有限公司 | Bone balm soup and preparation method thereof |
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Application publication date: 20150729 |