CN106333258A - Liupao tea aroma pig trotter processing method - Google Patents
Liupao tea aroma pig trotter processing method Download PDFInfo
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- CN106333258A CN106333258A CN201610719696.2A CN201610719696A CN106333258A CN 106333258 A CN106333258 A CN 106333258A CN 201610719696 A CN201610719696 A CN 201610719696A CN 106333258 A CN106333258 A CN 106333258A
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- China
- Prior art keywords
- sus domestica
- ungula sus
- liupucha
- processing method
- soup
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Abstract
The invention discloses a Liupao tea aroma pig trotter processing method, which comprises: preparing pig trotters, washing, cutting into pig trotter blocks, scalding the pig trotter blocks, taking out, carrying out air drying, removing hair, washing, and carrying out air drying; soaking Liupao tea leaf buds to obtain a tea leaf bud soup, adding proper amounts of salt, cinnamomum tamala, illicium verum hook.f, soy sauce and sugar to the tea leaf bud soup to obtain a blending soup, placing the pig trotter blocks into the blending soup, and sousing; placing the soused pig trotter blocks into a pot, frying with oil, taking out, selecting shelled peanuts, and steaming to obtain half-cooked peanuts; and placing the fried pig trotter blocks and the half-cooked peanuts into the pot, adding the blending soup, and stewing to obtain the Liupao tea aroma pig trotter. According to the present invention, the Liupao tea aroma pig trotter produced by using the processing method has advantages of fresh, tender and smooth meat, fat property without greasy property and rich tea aroma, and meets the requirements of different people on the cooked food.
Description
Technical field
The present invention relates to the processing method of a boar based food, more specifically, more particularly, to a kind of LIUPUCHA tea perfume pig
The processing method of hoof.
Background technology
LIUPUCHA tree mainly originates from Wuzhou area in Guangxi, leaf ellipse, and tea shoot contains aminoacid 3.0%, tea polyphenols
32.4%, caffeine 4.4%, catechin total amount 14.4%, belong to basic food.As using LIUPUCHA Folium Camelliae sinensis as auxiliary ingredients with
Meat is cooked jointly, can neutralize the acid ingredient in meat, makes the mouthfeel of meat processing more preferably, and can be easier
Digested.Meanwhile, LIUPUCHA Folium Camelliae sinensis itself have sweet-smelling abnormal smells from the patient, in the common cooking process with meat, sweet-smelling abnormal smells from the patient
Mix with meat phase, the meat processing both aromatic abnormal smells from the patients with the distinctive fragrance of meat and with LIUPUCHA, both are mutual
The taste of matched combined is easier to trigger the appetite of people.Thus, in order to lift abnormal smells from the patient and the mouthfeel of vegetable, people begin look for
The best mode that LIUPUCHA is be combined with each other with other foods.Therefore, how LIUPUCHA to be more perfectly combined with other foods, enter
One step lifts abnormal smells from the patient taste and the mouthfeel of food, and makes it easier to absorb the new direction becoming the development of LIUPUCHA based food.
Content of the invention
It is an object of the invention to provide a kind of processing method of LIUPUCHA tea perfume Ungula Sus domestica, made using this kind of processing method
LIUPUCHA tea perfume Ungula Sus domestica Fresh ＆ Tender in Texture smooth, fertile and oiliness, tea perfume is strong, meets the demand to prepared food for the different crowd.
Technical scheme is as follows:
A kind of processing method of LIUPUCHA tea perfume Ungula Sus domestica, including following procedure of processing:
(1) choose fresh Ungula Sus domestica, be cut into Ungula Sus domestica block after cleaning up standby；
(2) Ungula Sus domestica block is flown to pick up after water and dry, unhairing afterwash dries；
(3) select the LIUPUCHA tea bud of quality better, LIUPUCHA tea bud is put into and after soaking in hot water, obtains tea bud
Soup；
(4) tea bud soup is put into and soup after appropriate salt, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, soy sauce and sugar, must be allocated, Ungula Sus domestica block is put into allotment
Soup is pickled；
(5) Ungula Sus domestica pickled block is picked up and dries, by Ungula Sus domestica block put into oil cauldron fried after pick up；
(6) select the Semen arachidis hypogaeae of peeling off of quality better, after putting into steamer steaming and decocting after cleaning, obtain half-mature Semen arachidis hypogaeae；
(7) fried Ungula Sus domestica block is put in pot together with half-mature Semen arachidis hypogaeae, simmer after adding allotment soup, obtain final product LIUPUCHA
Tea perfume Ungula Sus domestica.
Further, in described step (1), during cleaning Ungula Sus domestica, the blood on Ungula Sus domestica is processed clean.
Further, in described step (2), Ungula Sus domestica block is put in the standby boiling of level and drags for after 3 minutes to boiling water
Rise.
Further, in described step (3), selected LIUPUCHA tea bud is to exceed in the age of tree plucked at the beginning of summer
The tea bud of the old Camellia sinensis of original seed LIUPUCHA of 4 years is made.
Further, in described step (3), described LIUPUCHA tea bud is 4:10 with the part by weight of hot water, institute
The hot water temperature's scope using is 85～95 DEG C.
Further, in described step (4), the time that Ungula Sus domestica block is pickled is 100～150 minutes.
Further, in described step (5), the deep-fat frying time of Ungula Sus domestica block is 2～4 minutes.
Further in, in described step (7), the time that fried Ungula Sus domestica block is simmered together with half-mature Semen arachidis hypogaeae is
40～80 minutes.
Further, after described step (7), also include step (8): LIUPUCHA tea perfume Ungula Sus domestica is loaded plastic packing box
Middle evacuation packaging.
Compared with prior art, the device have the advantages that being:
A kind of processing method of LIUPUCHA tea perfume Ungula Sus domestica of the present invention, first prepares to be cut into Ungula Sus domestica block, by pig after Ungula Sus domestica is peace and quiet
Hoof block picks up after flying water and dries, and unhairing afterwash dries；Tea bud soup is obtained, by tea bud soup after LIUPUCHA tea bud is soaked
Soup must be allocated after putting into appropriate salt, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, soy sauce and sugar, Ungula Sus domestica block is put into allotment soup and pickles；By the Ungula Sus domestica pickled
Block put into oil cauldron fried after pick up, choosing is peeled off after Semen arachidis hypogaeae steaming and decocting to obtain half-mature Semen arachidis hypogaeae；By fried Ungula Sus domestica block and half-mature Semen arachidis hypogaeae one
Rise and put in pot, simmer after adding allotment soup, obtain final product LIUPUCHA tea perfume Ungula Sus domestica.Ungula Sus domestica is rich in collagen protein, have passed through these and adds
After work is processed, the most grease of Ungula Sus domestica itself can be eliminated, greatly remain the collagen protein in Ungula Sus domestica, meat has been eaten
Carry out comparison smooth, fertile and oiliness, tea perfume is strong；The LIUPUCHA tea perfume Ungula Sus domestica that processes preserved using vacuum packaging it is only necessary to
Somewhat add i.e. edible with microwave oven, meet the demand to prepared food for the different crowd.
Specific embodiment
With reference to specific embodiment, technical scheme is described in further detail, but do not constitute right
Any restriction of the present invention.
A kind of processing method of the LIUPUCHA tea perfume Ungula Sus domestica of the present invention, including following procedure of processing:
(1) choose fresh Ungula Sus domestica, be cut into Ungula Sus domestica block after cleaning up standby.Several by steeping Ungula Sus domestica when cleaning Ungula Sus domestica more
Secondary water is changed, the blood of Ungula Sus domestica to be processed clean.
(2) Ungula Sus domestica block is flown to pick up after water and dry, unhairing afterwash dries.Wherein, Ungula Sus domestica block is flown water energy and enough remove it
The oils and fatss on surface, make tea bud soup be easier to penetrate into.Ungula Sus domestica block is put in the standby boiling of level and is picked up after 3 minutes to boiling water,
The time that Ungula Sus domestica block is flown water somewhat extends, and makes the skin deliquescing of Ungula Sus domestica, so as to readily pulling out the hair on Ungula Sus domestica block,
Thus improving edible mouthfeel.
(3) select the LIUPUCHA tea bud of quality better, LIUPUCHA tea bud is put into and after soaking in hot water, obtains tea bud
Soup.Selected LIUPUCHA tea bud is the tea bud of the old Camellia sinensis of original seed LIUPUCHA in the age of tree plucked at the beginning of summer more than 4 years
It is made, the tea bud plucked in this period is the freshest and the tenderest, the tea bud of the old Camellia sinensis of original seed LIUPUCHA more than 4 years,
Ensure the Folium Camelliae sinensis abnormal smells from the patient more delicate fragrance prepared.
Described LIUPUCHA tea bud is 4:10 with the part by weight of hot water, by the weight between LIUPUCHA tea bud and hot water
Ratio controls the millet paste in the range of this, bubbling out to be more suitable for soaking Ungula Sus domestica block, and the hot water temperature's scope being used is 85～95
DEG C, the millet paste taste bubbling out at this temperature is optimal.
(4) tea bud soup is put into and soup after appropriate salt, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, soy sauce and sugar, must be allocated, Ungula Sus domestica block is put into allotment
Soup is pickled 100～150 minutes, so that Ungula Sus domestica block and the taste of tea bud soup is merged further, tea smell is more rich, now tea bud
Tea bud in soup can also absorb the oils and fatss of Ungula Sus domestica.
(5) Ungula Sus domestica pickled block is picked up and dry, pick up after Ungula Sus domestica block is put into oil cauldron fried 2～4 minutes, Ungula Sus domestica block
Through, make Corii Sus domestica become crisp, and the amount of grease in Ungula Sus domestica block has also been exploded out, so that the oil content of Ungula Sus domestica block is reduced, food
With will not be excessively greasy.
(6) select the Semen arachidis hypogaeae of peeling off of quality better, after putting into steamer steaming and decocting after cleaning, obtain half-mature Semen arachidis hypogaeae.Because Semen arachidis hypogaeae needs to boil
Longer time ability deliquescing, so first steaming and decocting will be shifted to an earlier date once, half-mature Semen arachidis hypogaeae is easier to absorb taste and the oils and fatss of Ungula Sus domestica,
Make Semen arachidis hypogaeae nicier.
(7) fried Ungula Sus domestica block is put in pot together with half-mature Semen arachidis hypogaeae, simmer after adding allotment soup, obtain final product LIUPUCHA
Tea perfume Ungula Sus domestica.Composition in Ungula Sus domestica block, Semen arachidis hypogaeae and tea bud during simmering interpenetrates, and the taste in Ungula Sus domestica and oils and fatss are spent
Raw and tea bud is absorbed, and makes Semen arachidis hypogaeae and tea bud nicier, and Ungula Sus domestica also absorbs the abnormal smells from the patient of Folium Camelliae sinensis, so that Ungula Sus domestica is carried dense
Strongly fragrant tea perfume, being collocated with each other between a few taste food materials, bring out the best in each other.
Also include step (8): LIUPUCHA tea perfume Ungula Sus domestica is loaded evacuation packaging in plastic packing box, and six will be packaged
Fort tea tea perfume Ungula Sus domestica is positioned over and preserves under freezing environment, makes the guarantor of LIUPUCHA tea perfume Ungula Sus domestica after vacuum packaging and freezen protective
The matter phase extends, and is conducive to batch production to sell.Consumer only needs to for product to put into microwave oven slight heat before consumption
Edible, convenient and swift.Consumer, before the LIUPUCHA tea perfume Ungula Sus domestica of the heating present invention, can first open packaging cover, above
Sprinkle that some Herba Alii fistulosis are broken or Herba Coriandri broken after somewhat heat again, taste is more preferably.
A kind of processing method of LIUPUCHA tea perfume Ungula Sus domestica of the present invention, first prepares to be cut into Ungula Sus domestica block, by pig after Ungula Sus domestica is peace and quiet
Hoof block picks up after flying water and dries, and unhairing afterwash dries；Tea bud soup is obtained, by tea bud soup after LIUPUCHA tea bud is soaked
Soup must be allocated after putting into appropriate salt, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, soy sauce and sugar, Ungula Sus domestica block is put into allotment soup and pickles；By the Ungula Sus domestica pickled
Block put into oil cauldron fried after pick up, choosing is peeled off after Semen arachidis hypogaeae steaming and decocting to obtain half-mature Semen arachidis hypogaeae；By fried Ungula Sus domestica block and half-mature Semen arachidis hypogaeae one
Rise and put in pot, simmer after adding allotment soup, obtain final product LIUPUCHA tea perfume Ungula Sus domestica.Ungula Sus domestica is rich in collagen protein, have passed through these and adds
After work is processed, the most grease of Ungula Sus domestica itself can be eliminated, greatly remain the collagen protein in Ungula Sus domestica, meat has been eaten
Carry out comparison smooth, fertile and oiliness, tea perfume is strong；The LIUPUCHA tea perfume Ungula Sus domestica that processes preserved using vacuum packaging it is only necessary to
Somewhat add i.e. edible with microwave oven, meet the demand to prepared food for the different crowd.
The foregoing is only presently preferred embodiments of the present invention, all made in the range of the spirit and principles in the present invention any
Modification, equivalent and improvement etc., should be included within the scope of the present invention.
Claims (9)
1. a kind of processing method of LIUPUCHA tea perfume Ungula Sus domestica is it is characterised in that include following procedure of processing:
(1) choose fresh Ungula Sus domestica, be cut into Ungula Sus domestica block after cleaning up standby；
(2) Ungula Sus domestica block is flown to pick up after water and dry, unhairing afterwash dries；
(3) select the LIUPUCHA tea bud of quality better, LIUPUCHA tea bud is put into and after soaking in hot water, obtains tea bud soup；
(4) tea bud soup is put into and soup after appropriate salt, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, soy sauce and sugar, must be allocated, Ungula Sus domestica block is put into allotment soup and salts down
System；
(5) Ungula Sus domestica pickled block is picked up and dries, by Ungula Sus domestica block put into oil cauldron fried after pick up；
(6) select the Semen arachidis hypogaeae of peeling off of quality better, after putting into steamer steaming and decocting after cleaning, obtain half-mature Semen arachidis hypogaeae；
(7) fried Ungula Sus domestica block is put in pot together with half-mature Semen arachidis hypogaeae, simmer after adding allotment soup, obtain final product LIUPUCHA tea perfume
Ungula Sus domestica.
2. the processing method of LIUPUCHA tea perfume Ungula Sus domestica according to claim 1 is it is characterised in that in described step (1),
During cleaning Ungula Sus domestica, the blood on Ungula Sus domestica is processed clean.
3. the processing method of LIUPUCHA tea perfume Ungula Sus domestica according to claim 1 is it is characterised in that in described step (2),
Ungula Sus domestica block is put in the standby boiling of level and picks up after 3 minutes to boiling water.
4. the processing method of LIUPUCHA tea perfume Ungula Sus domestica according to claim 1 is it is characterised in that in described step (3),
Selected LIUPUCHA tea bud is that the tea bud of the old Camellia sinensis of original seed LIUPUCHA in the age of tree plucked at the beginning of summer more than 4 years makes
Form.
5. the processing method of the LIUPUCHA tea perfume Ungula Sus domestica according to claim 1 or 4 is it is characterised in that in described step (3)
In, described LIUPUCHA tea bud is 4:10 with the part by weight of hot water, and the hot water temperature's scope being used is 85～95 DEG C.
6. the processing method of LIUPUCHA tea perfume Ungula Sus domestica according to claim 1 is it is characterised in that in described step (4),
The time that Ungula Sus domestica block is pickled is 100～150 minutes.
7. the processing method of LIUPUCHA tea perfume Ungula Sus domestica according to claim 1 is it is characterised in that in described step (5),
The deep-fat frying time of Ungula Sus domestica block is 2～4 minutes.
8. the processing method of LIUPUCHA tea perfume Ungula Sus domestica according to claim 1 is it is characterised in that in described step (7),
The time that fried Ungula Sus domestica block is simmered together with half-mature Semen arachidis hypogaeae is 40～80 minutes.
9. the processing method of LIUPUCHA tea perfume Ungula Sus domestica according to claim 1 is it is characterised in that after described step (7),
Also include step (8): LIUPUCHA tea perfume Ungula Sus domestica is loaded evacuation packaging in plastic packing box.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610719696.2A CN106333258A (en) | 2016-08-25 | 2016-08-25 | Liupao tea aroma pig trotter processing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610719696.2A CN106333258A (en) | 2016-08-25 | 2016-08-25 | Liupao tea aroma pig trotter processing method |
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| CN106333258A true CN106333258A (en) | 2017-01-18 |
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| CN201610719696.2A Pending CN106333258A (en) | 2016-08-25 | 2016-08-25 | Liupao tea aroma pig trotter processing method |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN105285739A (en) * | 2015-11-12 | 2016-02-03 | 南通玉兔集团有限公司 | Meat product production method |
| CN105379823A (en) * | 2015-12-15 | 2016-03-09 | 云南普洱磨黑八千方食品有限公司 | Manufacturing method of tea-fragrant preserved meat |
-
2016
- 2016-08-25 CN CN201610719696.2A patent/CN106333258A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN105285739A (en) * | 2015-11-12 | 2016-02-03 | 南通玉兔集团有限公司 | Meat product production method |
| CN105379823A (en) * | 2015-12-15 | 2016-03-09 | 云南普洱磨黑八千方食品有限公司 | Manufacturing method of tea-fragrant preserved meat |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170118 |
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| RJ01 | Rejection of invention patent application after publication |