CN105211904A - A kind of sootiness bundle hoof - Google Patents

Abstract

The invention discloses a kind of sootiness bundle hoof, raw material is made up of following mass parts: pork 580 ~ 620, pigskin 480 ~ 520, gristle 85 ~ 110, salt 15 ~ 19, white sugar 5 ~ 7, monosodium glutamate 2 ~ 4, white wine 0.5 ~ 1.5, white pepper 1 ~ 2, invader powder 1.5 ~ 3, five-spice powder 1 ~ 2, ethyl maltol 0.5 ~ 1.5, pork essence cream 0.5 ~ 1.5, sodium Diacetate 1.5 ~ 2, potassium sorbate 0.05 ~ 0.07, dehydrogenation acid sodium 0.3 ~ 0.4, sootiness essence 0.18 ~ 0.25, and discloses its preparation method.Tumbling of the present invention, stew in soy sauce, sootiness, the system of drying in the air make the unique local flavor of bundle hoof, and above-mentioned preparation process is applicable to suitability for industrialized production, have started a kind of sootiness bundle hoof of concrete peculiar flavour.

Description

A kind of sootiness bundle hoof

Technical field

The present invention relates to a kind of sootiness bundle hoof, belong to food processing technology field.

Background technology

Existing bundle lemniscus stew in soy sauce cold dish, quality is tender fragrant and sweet, is rich in rubbery elasticity, chews carefully excellent, goes well with wine the most suitable.Major ingredient is the pig forward foot in a step, pig abdomen tail skin, lean pork.Preparation method is: 1, by pig's feet scraping, cleans, removes the part of hoof first, hoof sideband meat, use blade scraping, remove the kindred of lower knee, scraping grease, leaves hoof point four pieces of ossiculums and a complete pig's feet skin, becomes tubular stand-by.2, pig abdomen tail skin is scraped wash clean, pig tendon, pigskin freezes, the equal stripping and slicing of lean pork becomes 4 centimeter length, 1 centimetre wide, the sheet of 0.3 cm thick, and water is sent out mushroom and is cut into crin, dry dried shrimp clear water maceration, drains the water.Under dry flat fish, oil cauldron is fried crisp, takes out and is ground into end.Above various material is contained in engagement in the lump, with kaoliang spirit, white sugar, refined salt, monosodium glutamate, stirs into fillings, pickled one hour.3, the fillings of pickled mistake is loaded the pig's feet of tubular, limit rim tamps to heel, and slightly stabs aperture inwards with draw point outward by skin, make the air outflow of stuffing partly, guarantee to fill fill with into fillings tight and real, when fillings being filled up pig's feet skin, then port part is stitched close with needlework.4, with clean gauze, the pig's feet filling fillings is wrapped up in close by original shape, then surrounding clamped by four bamboo clappers getting same length, then ties jail up and down with the rope made of hemp and tightens, i.e. bundled hoof green compact.5, in watt alms bowl, bittern is poured into, add supernatant water 1500 grams, after boiling with moderate heat, put into bundle hoof, use low baking temperature instead and boil taking-up after a hour, stab up and down into aperture at pig's feet skin with draw point again, put a watt alms bowl into, then boil one hour with low baking temperature, take out cool cold after, solution removes rope, bamboo clappers and gauze, smears pig's feet surface with sesame oil.Time edible, suture is extracted out, be then put on chopping block, first cut in half, then be cut into semilune thin slice respectively, be stacked in dish.Can adorn in right amount according to guests' taste when serving and join tomato sheet, coriander, pickled radiss, wasabi, thick chilli sauce, ginger juice, point Sheng saucer small cup.

But the local flavor sootiness bundle hoof adopting the preparation method of sootiness to make, still rare, and be applicable to suitability for industrialized production, the sootiness bundle hoof of unique flavor more has no report.

Summary of the invention

The object of the invention is to overcome deficiency of the prior art, a kind of unique flavor is provided, be applicable to the sootiness bundle hoof of suitability for industrialized production.

For achieving the above object, the technology used in the present invention means are: a kind of sootiness bundle hoof, and raw material is made up of following mass parts: pork 580 ~ 620, pigskin 480 ~ 520, gristle 85 ~ 110, salt 15 ~ 19, white sugar 5 ~ 7, monosodium glutamate 2 ~ 4, white wine 0.5 ~ 1.5, white pepper 1 ~ 2, invader powder 1.5 ~ 3, five-spice powder 1 ~ 2, ethyl maltol 0.5 ~ 1.5, pork essence cream 0.5 ~ 1.5, sodium Diacetate 1.5 ~ 2, potassium sorbate 0.05 ~ 0.07, dehydrogenation acid sodium 0.3 ~ 0.4, sootiness essence 0.18 ~ 0.25.

Further, the preparation method of described sootiness bundle hoof, step is as follows:

Step one, Feedstock treating: raw material cleaning, pork and gristle are blended for subsequent use;

Step 2, tumbling: pork, gristle, salt, white sugar, monosodium glutamate, white wine, white pepper, invader powder, five-spice powder are put into tumbler setting pressure 0.6 ~ 0.4Mpa, tumbling 3 ~ 6h;

Step 3, shaping: the raw material after tumbling is tied up bundled hoof according to weight together with pigskin;

Step 4, stew in soy sauce: bundle hoof is put into thick gravy design temperature 80 ~ 85 DEG C, stew in soy sauce time 2 ~ 3h, described thick gravy is added water formed by salt, white sugar, monosodium glutamate, white wine, white pepper, invader powder, five-spice powder, ethyl maltol, pork essence cream, sodium Diacetate, potassium sorbate, dehydro sodium acetate, sootiness essence;

Step 5, sootiness: the bundle hoof after stew in soy sauce is placed in Fumigator and smokes, smoke time 0.8 ~ 1.5h;

Step 6, the low temperature system of drying in the air: the bundle hoof after sootiness is placed in 8 ~ 12 DEG C of environment, ventilate the system 0.5 ~ 1h that dries in the air;

Step 7, sterilization packaging: high temperature sterilization after vacuum packaging.

Beneficial effect of the present invention is: tumbling, stew in soy sauce, sootiness, the system of drying in the air make the unique local flavor of bundle hoof, and above-mentioned preparation process is applicable to suitability for industrialized production, has started a kind of sootiness bundle hoof with peculiar flavour.

Detailed description of the invention

Below in conjunction with embodiment, further statement is done to the present invention.

embodiment 1

A kind of sootiness bundle hoof, raw material is made up of following mass parts: pork 580 ~ 620, pigskin 480 ~ 520, gristle 85 ~ 110, salt 15 ~ 19, white sugar 5 ~ 7, monosodium glutamate 2 ~ 4, white wine 0.5 ~ 1.5, white pepper 1 ~ 2, invader powder 1.5 ~ 3, five-spice powder 1 ~ 2, ethyl maltol 0.5 ~ 1.5, pork essence cream 0.5 ~ 1.5, sodium Diacetate 1.5 ~ 2, potassium sorbate 0.05 ~ 0.07, dehydrogenation acid sodium 0.3 ~ 0.4, sootiness essence 0.18 ~ 0.25.

Further, the preparation method of described sootiness bundle hoof, step is as follows:

Step one, Feedstock treating: raw material cleaning, pork and gristle are blended for subsequent use;

Step 2, tumbling: pork, gristle, salt, white sugar, monosodium glutamate, white wine, white pepper, invader powder, five-spice powder are put into tumbler setting pressure 0.6 ~ 0.4Mpa, tumbling 3 ~ 6h;

Step 3, shaping: the raw material after tumbling is tied up bundled hoof according to weight together with pigskin;

Step 4, stew in soy sauce: bundle hoof is put into thick gravy design temperature 80 ~ 85 DEG C, stew in soy sauce time 2 ~ 3h, described thick gravy is added water formed by salt, white sugar, monosodium glutamate, white wine, white pepper, invader powder, five-spice powder, ethyl maltol, pork essence cream, sodium Diacetate, potassium sorbate, dehydro sodium acetate, sootiness essence;

Step 5, sootiness: the bundle hoof after stew in soy sauce is placed in Fumigator and smokes, smoke time 0.8 ~ 1.5h;

Step 6, the low temperature system of drying in the air: the bundle hoof after sootiness is placed in 8 ~ 12 DEG C of environment, ventilate the system 0.5 ~ 1h that dries in the air;

Step 7, sterilization packaging: high temperature sterilization after vacuum packaging.

First add white wine, white pepper, invader powder, five-spice powder after pork and gristle blend, kill stink smell, tumbling is tasty, and invader powder is removed dampness by means of aromatics, appetizing of being amusing, white pepper warming spleen and stomach for dispelling cold, lower gas, dissolving phlegm.Then tie up rear stew in soy sauce, lasting is with in bundle hoof, and crust is tasty, become glutinous, then tie hoof by smoke curing for sootiness, tumbling, stew in soy sauce, sootiness, the system of drying in the air make the unique local flavor of bundle hoof, above-mentioned preparation process is applicable to suitability for industrialized production, has started a kind of sootiness bundle hoof of concrete peculiar flavour.

Salt, monosodium glutamate, white wine, white pepper, invader powder, five-spice powder, white sugar divide in tumbling and stew in soy sauce two operations, can directly divide half-and-half, and also can need to divide according to inside and outside mouthfeel.

embodiment 2

A kind of sootiness bundle hoof, raw material is made up of following mass parts: pork 580, pigskin 480, gristle 85, salt 15, white sugar 5, monosodium glutamate 2, white wine 0.5, white pepper 1, invader powder 1.5, five-spice powder 1, ethyl maltol 0.5, pork essence cream 0.5, sodium Diacetate 1.5, potassium sorbate 0.05, dehydrogenation acid sodium 0.3, sootiness essence 0.18.

embodiment 3

A kind of sootiness bundle hoof, raw material is made up of following mass parts: pork 620, pigskin 520, gristle 110, salt 19, white sugar 7, monosodium glutamate 4, white wine 1.5, white pepper 2, invader powder 3, five-spice powder 2, ethyl maltol 1.5, pork essence cream 1.5, sodium Diacetate 2, potassium sorbate 0.07, dehydrogenation acid sodium 0.4, sootiness essence 0.25.

embodiment 4

A kind of sootiness bundle hoof, raw material is made up of following mass parts: pork 600, pigskin 500, gristle 100, salt 17, white sugar 6, monosodium glutamate 3, white wine 1, white pepper 1.5, invader powder 2, five-spice powder 1.5, ethyl maltol 1, pork essence cream 1, sodium Diacetate 1.7, potassium sorbate 0.06, dehydrogenation acid sodium 0.35, sootiness essence 0.2.

The mouthfeel of embodiment 4 is best.The preparation method of embodiment 2,3,4 is identical with embodiment 1.

The explanation of disclosed embodiment of this invention just to technical solution of the present invention, not as limitation of the present invention, every those skilled in the art on basis of the present invention without creationary replacement, all in protection scope of the present invention.

Claims (3)

1. a sootiness bundle hoof, raw material is made up of following mass parts: pork 580 ~ 620, pigskin 480 ~ 520, gristle 85 ~ 110, salt 15 ~ 19, white sugar 5 ~ 7, monosodium glutamate 2 ~ 4, white wine 0.5 ~ 1.5, white pepper 1 ~ 2, invader powder 1.5 ~ 3, five-spice powder 1 ~ 2, ethyl maltol 0.5 ~ 1.5, pork essence cream 0.5 ~ 1.5, sodium Diacetate 1.5 ~ 2, potassium sorbate 0.05 ~ 0.07, dehydrogenation acid sodium 0.3 ~ 0.4, sootiness essence 0.18 ~ 0.25.

2. sootiness bundle hoof according to claim 1, is characterized in that: raw material is made up of following mass parts: pork 600, pigskin 500, gristle 100, salt 17, white sugar 6, monosodium glutamate 3, white wine 1, white pepper 1.5, invader powder 2, five-spice powder 1.5, ethyl maltol 1, pork essence cream 1, sodium Diacetate 1.7, potassium sorbate 0.06, dehydrogenation acid sodium 0.35, sootiness essence 0.2.

3. sootiness bundle hoof as claimed in claim 1, its preparation method, is characterised in that, step is as follows:

Step one, Feedstock treating: raw material cleaning, pork and gristle are blended for subsequent use;

Step 2, tumbling: pork, gristle, salt, white sugar, monosodium glutamate, white wine, white pepper, invader powder, five-spice powder are put into tumbler setting pressure 0.6 ~ 0.4Mpa, tumbling 3 ~ 6h;

Step 3, shaping: the raw material after tumbling is tied up bundled hoof according to weight together with pigskin;

Step 4, stew in soy sauce: bundle hoof is put into thick gravy design temperature 80 ~ 85 DEG C, stew in soy sauce time 2 ~ 3h, described thick gravy is added water formed by salt, white sugar, monosodium glutamate, white wine, white pepper, invader powder, five-spice powder, ethyl maltol, pork essence cream, sodium Diacetate, potassium sorbate, dehydro sodium acetate, sootiness essence;

Step 5, sootiness: the bundle hoof after stew in soy sauce is placed in Fumigator and smokes, smoke time 0.8 ~ 1.5h;

Step 6, the low temperature system of drying in the air: the bundle hoof after sootiness is placed in 8 ~ 12 DEG C of environment, ventilate the system 0.5 ~ 1h that dries in the air;

Step 7, sterilization packaging: high temperature sterilization after vacuum packaging.