CN105054092A - Making method of spiced pig's trotters - Google Patents

Making method of spiced pig's trotters Download PDF

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Publication number
CN105054092A
CN105054092A CN201510386781.7A CN201510386781A CN105054092A CN 105054092 A CN105054092 A CN 105054092A CN 201510386781 A CN201510386781 A CN 201510386781A CN 105054092 A CN105054092 A CN 105054092A
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China
Prior art keywords
parts
pig
feet
infusion
stock
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CN201510386781.7A
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Chinese (zh)
Inventor
周南云
李三
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巢湖市金魁食品加工有限公司
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Priority to CN201510386781.7A priority Critical patent/CN105054092A/en
Publication of CN105054092A publication Critical patent/CN105054092A/en

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Abstract

The invention relates to a making method of spiced pig's trotters. The method comprises the following steps: cleaning, draining, boiling, cooling, spicing and pickling, immersing and sterilizing, and packaging. The making method of spiced pig's trotters has the advantages of simple production process and low cost, the spiced pig's trotters with unique taste are formed through boiling various seasonings and immersing pig's trotters in the seasonings, and sterilization disinfection and vacuum packaging are carried out to realize selling and long-distance transportation selling of finished cooked foods of the pig's trotters.

Description

A kind of preparation method of pot-stewed fowl pig's feet

Technical field

The present invention relates to prepared food processing and manufacturing field, particularly relate to a kind of preparation method of pot-stewed fowl pig's feet.

Background technology

Along with the developing in market, the pig's feet of different taste gets more and more, as stewed pig hoof, braised pork leg, stewed pig's trotters etc., the market competitiveness is also increasing, and existing pig's feet taste commercially tends towards stability, and, these pig's feets are all adopt the form of spreading out and selling, can not carry out finished product to peddle, and pig's feet taste in society is more single, cannot meet the requirement of consumer.

Summary of the invention

The invention provides one and can produce special taste, and can sale of finished goods be carried out, there is the preparation method of the pig's feet of unique taste.

The present invention is achieved in that a kind of preparation method of pot-stewed fowl pig's feet, comprises following making step:

Step one: cleaning, draining;

After pig's feet is adopted clean water, adopt scraper to be scraped totally by exocuticle, then the pig hair on exocuticle is pulled out totally, again clean, then carry out draining and dry;

Step 2: boiling;

After completing steps one, pig's feet is put into food steamer and carry out steam boiling, digestion time is 2 ~ 5 hours, and boiling temperature is 120 ~ 150 degrees Celsius;

Step 3: cooling;

After completing steps two, taken out by pig's feet, and to put into temperature be that the cooler bin of 5 ~ 10 degrees Celsius cools, and be hedged off from the outer world, cool time is 40 ~ 80 minutes;

Step 4: halogen salts down;

Pig's feet is adopted soup-stock infusion, concrete operations are:

A4: prepare soup-stock soup stock, according to weight ratio, comprise chickens' extract 2 ~ 5 parts, white sugar 2 ~ 5 parts, light soy sauce 4 ~ 6 parts, salt 1 ~ 5 part, 4 ~ 6 parts, ginger, 4 ~ 8 parts, fennel, 4 ~ 8 parts, garlic, cooking wine 10 ~ 15 parts, anistree 2 ~ 5 parts, spiceleaf 5 ~ 10 parts, 2 ~ 8 parts, Chinese prickly ash, 3 ~ 6 parts, oyster sauce, 4 ~ 6 parts, soy sauce, 2 ~ 4 parts, cassia bark, egg 10 ~ 20 parts, blue or green grape 5 ~ 16 parts, mushroom powder 5 ~ 10 parts, Momordica grosvenori 2 ~ 4 parts, pine-seed oil 5 ~ 20 parts, thick broad-bean sauce 5 ~ 20 parts, light-coloured vinegar 1 ~ 4 part, corn flour 7 ~ 11 parts, pear skin 10 ~ 20 parts and 2 ~ 6 parts, capsicum, by they Homogeneous phase mixing, put into pot, be heated to 100 ~ 120 degrees Celsius of infusions, the infusion time is 40 ~ 80 minutes,

B4: pig's feet is put into soup-stock and boils, the time of boiling is 1 ~ 2 hour;

C4: after infusion, takes out pig's feet, and leaves standstill 10 ~ 20 minutes;

Step 5: soak;

After completing steps four, soaked by pig's feet, its concrete operations are:

A5: add following formula by the soup-stock in step 4, comprise according to parts by weight ratio: hoisin sauce 2 ~ 6 parts, cooking wine 12 ~ 30 parts, rosolio 6 ~ 20 parts, anise 4 ~ 7 parts, 2 ~ 6 parts, cassia bark, fennel seeds 2 ~ 6 parts, spiceleaf 2 ~ 6 parts, betel nut 2 ~ 6 parts, chrysanthemum 2 ~ 6 parts, peppermint 2 ~ 6 parts, tsaoko 10 ~ 15 parts, Radix Angelicae Sinensis 12 ~ 28 parts, cloves 20 ~ 25 parts, rhizoma nardostachyos 12 ~ 16 parts, vanilla 8 ~ 16 parts, wormwood 5 ~ 15 parts and murraya paniculataJack 4 ~ 12 parts, and carry out infusion, the infusion time is 30 ~ 90 minutes, and infusion temperature is 80 ~ 120 degrees Celsius;

B5: after infusion, loads soup-stock in the container of sealing and cools;

C5: soaked by the soup-stock that the pig's feet in step 4 puts into airtight container, soak time is 2 ~ 3 hours, soaking temperature is 30 ~ 40 degrees Celsius;

Step 6: sterilization, packaging;

After completing steps five, pig's feet is taken out, after sterilizing, carries out vacuum packaging.

The advantage of the preparation method of a kind of pot-stewed fowl pig's feet provided by the invention is: technical scheme of the present invention, production technology is simple, with low cost, and undertaken after infusion and multiple seasoning matter soak by multiple seasoning matter, form the pot-stewed fowl pig's feet of special taste, particularly when soaking, add betel nut, chrysanthemum, peppermint, tsaoko, Radix Angelicae Sinensis, cloves, rhizoma nardostachyos, vanilla and wormwood, pig's feet is made to have the medicinal herbs taste of delicate fragrance, and when infusion, by adding egg, blue or green grape, corn flour, pine-seed oil, pear skin and Momordica grosvenori, the oil on pig's feet can be made to be fully absorbed, make pig's feet fertile and oiliness, be applicable to popular requirement, and add mushroom powder, make the fragrance of pig's feet unique, by sterilizing and vacuum packaging, enable pig's feet carry out prepared food finished product to peddle, and long distance transportation can be carried out peddle.

Detailed description of the invention

In order to make object of the present invention, technical scheme and advantage clearly understand, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.

Embodiment one:

The preparation method of described a kind of pot-stewed fowl pig's feet, comprises following making step:

Step one: cleaning, draining;

After pig's feet is adopted clean water, adopt scraper to be scraped totally by exocuticle, then the pig hair on exocuticle is pulled out totally, again clean, then carry out draining and dry;

Step 2: boiling;

After completing steps one, pig's feet is put into food steamer and carry out steam boiling, digestion time is 2 ~ 5 hours, and boiling temperature is 120 ~ 150 degrees Celsius;

Step 3: cooling;

After completing steps two, taken out by pig's feet, and to put into temperature be that the cooler bin of 5 ~ 10 degrees Celsius cools, and be hedged off from the outer world, cool time is 40 ~ 80 minutes;

Step 4: halogen salts down;

Pig's feet is adopted soup-stock infusion, concrete operations are:

A4: prepare soup-stock soup stock, according to weight ratio, comprise chickens' extract 2 parts, white sugar 2 parts, light soy sauce 4 parts, salt 1 part, 4 parts, ginger, 4 parts, fennel, 4 parts, garlic, cooking wine 10 parts, anise 2 parts, spiceleaf 5 parts, 2 parts, Chinese prickly ash, 3 parts, oyster sauce, 4 parts, soy sauce, 2 parts, cassia bark, egg 10 parts, blue or green grape 5 parts, mushroom powder 5 parts, Momordica grosvenori 2 parts, pine-seed oil 5 parts, thick broad-bean sauce 5 parts, light-coloured vinegar 1 part, corn flour 7 parts, pear skin 10 parts and 2 parts, capsicum, by they Homogeneous phase mixing, put into pot, be heated to 100 ~ 120 degrees Celsius of infusions, the infusion time is 40 ~ 80 minutes;

B4: pig's feet is put into soup-stock and boils, the time of boiling is 1 ~ 2 hour;

C4: after infusion, takes out pig's feet, and leaves standstill 10 ~ 20 minutes;

Step 5: soak;

After completing steps four, soaked by pig's feet, its concrete operations are:

A5: add following formula by the soup-stock in step 4, comprise according to parts by weight ratio: hoisin sauce 2 parts, cooking wine 12 parts, rosolio 6 parts, anise 4 parts, 2 parts, cassia bark, fennel seeds 2 parts, spiceleaf 2 parts, betel nut 2 parts, chrysanthemum 2 parts, peppermint 2 parts, tsaoko 10 parts, Radix Angelicae Sinensis 12 parts, cloves 20 parts, rhizoma nardostachyos 12 parts, vanilla 8 parts, wormwood 5 parts and murraya paniculataJack 4 parts, and carry out infusion, the infusion time is 30 ~ 90 minutes, and infusion temperature is 80 ~ 120 degrees Celsius;

B5: after infusion, loads soup-stock in the container of sealing and cools;

C5: soaked by the soup-stock that the pig's feet in step 4 puts into airtight container, soak time is 2 ~ 3 hours, soaking temperature is 30 ~ 40 degrees Celsius;

Step 6: sterilization, packaging;

After completing steps five, pig's feet is taken out, after sterilizing, carries out vacuum packaging.

Embodiment two:

The preparation method of described a kind of pot-stewed fowl pig's feet, comprises following making step:

Step one: cleaning, draining;

After pig's feet is adopted clean water, adopt scraper to be scraped totally by exocuticle, then the pig hair on exocuticle is pulled out totally, again clean, then carry out draining and dry;

Step 2: boiling;

After completing steps one, pig's feet is put into food steamer and carry out steam boiling, digestion time is 2 ~ 5 hours, and boiling temperature is 120 ~ 150 degrees Celsius;

Step 3: cooling;

After completing steps two, taken out by pig's feet, and to put into temperature be that the cooler bin of 5 ~ 10 degrees Celsius cools, and be hedged off from the outer world, cool time is 40 ~ 80 minutes;

Step 4: halogen salts down;

Pig's feet is adopted soup-stock infusion, concrete operations are:

A4: prepare soup-stock soup stock, according to weight ratio, comprise chickens' extract 5 parts, white sugar 5 parts, light soy sauce 6 parts, salt 5 parts, 6 parts, ginger, 8 parts, fennel, 8 parts, garlic, cooking wine 15 parts, anistree 5 parts, spiceleaf 10 parts, 8 parts, Chinese prickly ash, 6 parts, oyster sauce, 6 parts, soy sauce, 4 parts, cassia bark, egg 20 parts, blue or green grape 16 parts, mushroom powder 10 parts, Momordica grosvenori 4 parts, pine-seed oil 20 parts, thick broad-bean sauce 20 parts, light-coloured vinegar 4 parts, corn flour 11 parts, pear skin 20 parts and 6 parts, capsicum, by they Homogeneous phase mixing, put into pot, be heated to 100 ~ 120 degrees Celsius of infusions, the infusion time is 40 ~ 80 minutes,

B4: pig's feet is put into soup-stock and boils, the time of boiling is 1 ~ 2 hour;

C4: after infusion, takes out pig's feet, and leaves standstill 10 ~ 20 minutes;

Step 5: soak;

After completing steps four, soaked by pig's feet, its concrete operations are:

A5: add following formula by the soup-stock in step 4, comprise according to parts by weight ratio: hoisin sauce 6 parts, cooking wine 30 parts, rosolio 20 parts, anise 7 parts, 6 parts, cassia bark, fennel seeds 6 parts, spiceleaf 6 parts, betel nut 6 parts, chrysanthemum 6 parts, peppermint 6 parts, tsaoko 15 parts, Radix Angelicae Sinensis 28 parts, cloves 25 parts, rhizoma nardostachyos 16 parts, vanilla 16 parts, wormwood 15 parts and murraya paniculataJack 12 parts, and carry out infusion, the infusion time is 30 ~ 90 minutes, and infusion temperature is 80 ~ 120 degrees Celsius;

B5: after infusion, loads soup-stock in the container of sealing and cools;

C5: soaked by the soup-stock that the pig's feet in step 4 puts into airtight container, soak time is 2 ~ 3 hours, soaking temperature is 30 ~ 40 degrees Celsius;

Step 6: sterilization, packaging;

After completing steps five, pig's feet is taken out, after sterilizing, carries out vacuum packaging.

Embodiment three:

The preparation method of described a kind of pot-stewed fowl pig's feet, comprises following making step:

Step one: cleaning, draining;

After pig's feet is adopted clean water, adopt scraper to be scraped totally by exocuticle, then the pig hair on exocuticle is pulled out totally, again clean, then carry out draining and dry;

Step 2: boiling;

After completing steps one, pig's feet is put into food steamer and carry out steam boiling, digestion time is 2 ~ 5 hours, and boiling temperature is 120 ~ 150 degrees Celsius;

Step 3: cooling;

After completing steps two, taken out by pig's feet, and to put into temperature be that the cooler bin of 5 ~ 10 degrees Celsius cools, and be hedged off from the outer world, cool time is 40 ~ 80 minutes;

Step 4: halogen salts down;

Pig's feet is adopted soup-stock infusion, concrete operations are:

A4: prepare soup-stock soup stock, according to weight ratio, comprise chickens' extract 3 parts, white sugar 3 parts, light soy sauce 5 parts, salt 3 parts, 5 parts, ginger, 6 parts, fennel, 6 parts, garlic, cooking wine 13 parts, anise 4 parts, spiceleaf 8 parts, 5 parts, Chinese prickly ash, 4 parts, oyster sauce, 5 parts, soy sauce, 3 parts, cassia bark, egg 15 parts, blue or green grape 11 parts, mushroom powder 8 parts, Momordica grosvenori 3 parts, pine-seed oil 13 parts, thick broad-bean sauce 12 parts, light-coloured vinegar 3 parts, corn flour 9 parts, pear skin 15 parts and 4 parts, capsicum, by they Homogeneous phase mixing, put into pot, be heated to 100 ~ 120 degrees Celsius of infusions, the infusion time is 40 ~ 80 minutes;

B4: pig's feet is put into soup-stock and boils, the time of boiling is 1 ~ 2 hour;

C4: after infusion, takes out pig's feet, and leaves standstill 10 ~ 20 minutes;

Step 5: soak;

After completing steps four, soaked by pig's feet, its concrete operations are:

A5: add following formula by the soup-stock in step 4, comprise according to parts by weight ratio: hoisin sauce 4 parts, cooking wine 21 parts, rosolio 13 parts, anise 6 parts, 4 parts, cassia bark, fennel seeds 4 parts, spiceleaf 4 parts, betel nut 4 parts, chrysanthemum 4 parts, peppermint 4 parts, tsaoko 12 parts, Radix Angelicae Sinensis 20 parts, cloves 23 parts, rhizoma nardostachyos 14 parts, vanilla 12 parts, wormwood 10 parts and murraya paniculataJack 8 parts, and carry out infusion, the infusion time is 30 ~ 90 minutes, and infusion temperature is 80 ~ 120 degrees Celsius;

B5: after infusion, loads soup-stock in the container of sealing and cools;

C5: soaked by the soup-stock that the pig's feet in step 4 puts into airtight container, soak time is 2 ~ 3 hours, soaking temperature is 30 ~ 40 degrees Celsius;

Step 6: sterilization, packaging;

After completing steps five, pig's feet is taken out, after sterilizing, carries out vacuum packaging.

The advantage of the preparation method of a kind of pot-stewed fowl pig's feet provided by the invention is: technical scheme of the present invention, production technology is simple, with low cost, and undertaken after infusion and multiple seasoning matter soak by multiple seasoning matter, form the pot-stewed fowl pig's feet of special taste, particularly when soaking, add betel nut, chrysanthemum, peppermint, tsaoko, Radix Angelicae Sinensis, cloves, rhizoma nardostachyos, vanilla and wormwood, pig's feet is made to have the medicinal herbs taste of delicate fragrance, and when infusion, by adding egg, blue or green grape, corn flour, pine-seed oil, pear skin and Momordica grosvenori, the oil on pig's feet can be made to be fully absorbed, make pig's feet fertile and oiliness, be applicable to popular requirement, and add mushroom powder, make the fragrance of pig's feet unique, by sterilizing and vacuum packaging, enable pig's feet carry out prepared food finished product to peddle, and long distance transportation can be carried out peddle.

The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.

Claims (1)

1. a preparation method for pot-stewed fowl pig's feet, is characterized in that, comprises following making step:
Step one: cleaning, draining;
After pig's feet is adopted clean water, adopt scraper to be scraped totally by exocuticle, then the pig hair on exocuticle is pulled out totally, again clean, then carry out draining and dry;
Step 2: boiling;
After completing steps one, pig's feet is put into food steamer and carry out steam boiling, digestion time is 2 ~ 5 hours, and boiling temperature is 120 ~ 150 degrees Celsius;
Step 3: cooling;
After completing steps two, taken out by pig's feet, and to put into temperature be that the cooler bin of 5 ~ 10 degrees Celsius cools, and be hedged off from the outer world, cool time is 40 ~ 80 minutes;
Step 4: halogen salts down;
Pig's feet is adopted soup-stock infusion, concrete operations are:
A4: prepare soup-stock soup stock, according to weight ratio, comprise chickens' extract 2 ~ 5 parts, white sugar 2 ~ 5 parts, light soy sauce 4 ~ 6 parts, salt 1 ~ 5 part, 4 ~ 6 parts, ginger, 4 ~ 8 parts, fennel, 4 ~ 8 parts, garlic, cooking wine 10 ~ 15 parts, anistree 2 ~ 5 parts, spiceleaf 5 ~ 10 parts, 2 ~ 8 parts, Chinese prickly ash, 3 ~ 6 parts, oyster sauce, 4 ~ 6 parts, soy sauce, 2 ~ 4 parts, cassia bark, egg 10 ~ 20 parts, blue or green grape 5 ~ 16 parts, mushroom powder 5 ~ 10 parts, Momordica grosvenori 2 ~ 4 parts, pine-seed oil 5 ~ 20 parts, thick broad-bean sauce 5 ~ 20 parts, light-coloured vinegar 1 ~ 4 part, corn flour 7 ~ 11 parts, pear skin 10 ~ 20 parts and 2 ~ 6 parts, capsicum, by they Homogeneous phase mixing, put into pot, be heated to 100 ~ 120 degrees Celsius of infusions, the infusion time is 40 ~ 80 minutes,
B4: pig's feet is put into soup-stock and boils, the time of boiling is 1 ~ 2 hour;
C4: after infusion, takes out pig's feet, and leaves standstill 10 ~ 20 minutes;
Step 5: soak;
After completing steps four, soaked by pig's feet, its concrete operations are:
A5: add following formula by the soup-stock in step 4, comprise according to parts by weight ratio: hoisin sauce 2 ~ 6 parts, cooking wine 12 ~ 30 parts, rosolio 6 ~ 20 parts, anise 4 ~ 7 parts, 2 ~ 6 parts, cassia bark, fennel seeds 2 ~ 6 parts, spiceleaf 2 ~ 6 parts, betel nut 2 ~ 6 parts, chrysanthemum 2 ~ 6 parts, peppermint 2 ~ 6 parts, tsaoko 10 ~ 15 parts, Radix Angelicae Sinensis 12 ~ 28 parts, cloves 20 ~ 25 parts, rhizoma nardostachyos 12 ~ 16 parts, vanilla 8 ~ 16 parts, wormwood 5 ~ 15 parts and murraya paniculataJack 4 ~ 12 parts, and carry out infusion, the infusion time is 30 ~ 90 minutes, and infusion temperature is 80 ~ 120 degrees Celsius;
B5: after infusion, loads soup-stock in the container of sealing and cools;
C5: soaked by the soup-stock that the pig's feet in step 4 puts into airtight container, soak time is 2 ~ 3 hours, soaking temperature is 30 ~ 40 degrees Celsius;
Step 6: sterilization, packaging;
After completing steps five, pig's feet is taken out, after sterilizing, carries out vacuum packaging.
CN201510386781.7A 2015-06-30 2015-06-30 Making method of spiced pig's trotters CN105054092A (en)

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Cited By (13)

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Publication number Priority date Publication date Assignee Title
CN105995589A (en) * 2016-07-16 2016-10-12 马鞍山中安食品科技有限公司 Processing method of braised pig feet
CN106235068A (en) * 2016-08-17 2016-12-21 方民宇 A kind of stew in soy sauce egg and preparation method thereof
CN106235057A (en) * 2016-08-17 2016-12-21 方民宇 A kind of stew in soy sauce duck neck and preparation method thereof
CN106261825A (en) * 2016-08-17 2017-01-04 方民宇 A kind of stew in soy sauce tendon Bovis seu Bubali and preparation method thereof
CN106262532A (en) * 2016-08-17 2017-01-04 方民宇 A kind of stew in soy sauce Semen arachidis hypogaeae and preparation method thereof
CN106261800A (en) * 2016-08-17 2017-01-04 方民宇 A kind of stew in soy sauce Carnis caprae seu ovis and preparation method thereof
CN106307123A (en) * 2016-08-17 2017-01-11 方民宇 Marinated pig skin and making method thereof
CN106307135A (en) * 2016-08-17 2017-01-11 方民宇 Marinated pork and making method thereof
CN106307141A (en) * 2016-08-17 2017-01-11 方民宇 Marinated goose meat and making method thereof
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
CN106578998A (en) * 2016-12-19 2017-04-26 重庆全航食品有限公司 Spicy pig trotter preparation method
CN107279778A (en) * 2017-06-28 2017-10-24 宁陕县滨海科技实业有限公司 A kind of cage stewes cured hog hoofs foods and its processing method
CN107865327A (en) * 2017-11-25 2018-04-03 山东明鑫集团有限公司 A kind of preparation method of instant trotter product

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Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105995589A (en) * 2016-07-16 2016-10-12 马鞍山中安食品科技有限公司 Processing method of braised pig feet
CN106307123A (en) * 2016-08-17 2017-01-11 方民宇 Marinated pig skin and making method thereof
CN106235057A (en) * 2016-08-17 2016-12-21 方民宇 A kind of stew in soy sauce duck neck and preparation method thereof
CN106261825A (en) * 2016-08-17 2017-01-04 方民宇 A kind of stew in soy sauce tendon Bovis seu Bubali and preparation method thereof
CN106262532A (en) * 2016-08-17 2017-01-04 方民宇 A kind of stew in soy sauce Semen arachidis hypogaeae and preparation method thereof
CN106261800A (en) * 2016-08-17 2017-01-04 方民宇 A kind of stew in soy sauce Carnis caprae seu ovis and preparation method thereof
CN106235068A (en) * 2016-08-17 2016-12-21 方民宇 A kind of stew in soy sauce egg and preparation method thereof
CN106307135A (en) * 2016-08-17 2017-01-11 方民宇 Marinated pork and making method thereof
CN106307141A (en) * 2016-08-17 2017-01-11 方民宇 Marinated goose meat and making method thereof
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
CN106578998A (en) * 2016-12-19 2017-04-26 重庆全航食品有限公司 Spicy pig trotter preparation method
CN107279778A (en) * 2017-06-28 2017-10-24 宁陕县滨海科技实业有限公司 A kind of cage stewes cured hog hoofs foods and its processing method
CN107865327A (en) * 2017-11-25 2018-04-03 山东明鑫集团有限公司 A kind of preparation method of instant trotter product

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Application publication date: 20151118