CN106616418A - Production method of instant pot-stewed pig's trotters - Google Patents
Production method of instant pot-stewed pig's trotters Download PDFInfo
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- CN106616418A CN106616418A CN201611169378.XA CN201611169378A CN106616418A CN 106616418 A CN106616418 A CN 106616418A CN 201611169378 A CN201611169378 A CN 201611169378A CN 106616418 A CN106616418 A CN 106616418A
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- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000004108 freeze drying Methods 0.000 claims abstract description 3
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- 241000310089 Zingiber kawagoi Species 0.000 claims description 5
- 239000001138 artemisia absinthium Substances 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
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- 238000005520 cutting process Methods 0.000 claims description 5
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
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- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract 1
- 230000002421 anti-septic effect Effects 0.000 abstract 1
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- 235000021049 nutrient content Nutrition 0.000 description 4
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- 238000009777 vacuum freeze-drying Methods 0.000 description 4
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- 239000000126 substance Substances 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
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- 235000013555 soy sauce Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 208000012671 Gastrointestinal haemorrhages Diseases 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 208000004044 Hypesthesia Diseases 0.000 description 1
- 208000007101 Muscle Cramp Diseases 0.000 description 1
- 206010049771 Shock haemorrhagic Diseases 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
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- CHHHXKFHOYLYRE-STWYSWDKSA-M potassium sorbate Chemical class [K+].C\C=C\C=C\C([O-])=O CHHHXKFHOYLYRE-STWYSWDKSA-M 0.000 description 1
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- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
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Classifications
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses a production method of instant pot-stewed pig's trotters. The production method comprises the following steps of firstly cleaning raw pig's trotters, removing hair with rosin glycerin ester, then performing freeze-drying, then immersing the dried pig's trotters into enzymolysis juice for enzymolysis, then cooking the pig's trotters after enzymolysis in brine so that the cooked pig's trotters are tasteful, and finally performing antiseptic treatment and packaging. The instant pot-stewed pig's trotters produced by the method have the advantages of being safe to eat, easy to digest, unique in taste, not easy to deteriorate and the like.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of production method of fast food halogen pig's feet.
Background technology
Pig's feet, is called pig's feet, pig hand, is people than a kind of preferable meat product.It contains abundant collagen
Matter, fat content ratio fat meat is low, collagen can be changed into into gelatin after the cooking.Gelatin has mesh space structure, can combine
Many water, strengthen cell physiological metabolism, are effectively improved the water storage function of body physiological function and skin tissue cell, obtain cell
To moistening, the too early fold of skin, the aging course of delaying skin are prevented.
Jing often to eat pig's feet is tired for regular four limbs, leg cramps, numbness, hemorrhage of digestive tract, haemorrhagic shock
Glue ischemic brain patient has certain auxiliary curative effect.Be also applied for after major operation and grave illness recover during old man eat.Contribute to
The osteoporotic speed of middle aged and aged women is developed and slowed down to adolescent growth.
In pig slaughtering industry, pig's feet band hair is two big technical barriers of existing pig's feet product, part producer in order that
Pig's feet product sells lover, is lost hair or feathers using rosin, hydrogen peroxide is decolourized, and has a strong impact on edible safety and the consumer of pig's feet
It is healthy.
In the daily people, the cooking methods of pig's feet are relatively simple, the mode such as mostly stew, boil, and comparison is greasy nondigestible.
Excessively single taste can not meet the increasingly diversified demand of people.
Meanwhile, the existing food of the substantially existing system of present pig's feet product is kept for the phase shorter, it has not been convenient to carry.It is presently used for instant
Pig's feet corrosion-resistant major way is to carry out preservation using preservatives such as Sodium Benzoate, potassium sorbates, and although this mode extends
The shelf-life of instant pig's feet, but excessive eating then can constitute harm to human body, while being eaten using the food unsuitable for children of preservative
With also so that instant pig's feet audient reduction of area is little.
The content of the invention
For deficiencies of the prior art, it is an object of the invention to provide a kind of edible safety, easy to digest, mouth
The production method of the fast food halogen pig's feet that taste is unique, be unlikely to deteriorate.
To achieve these goals, the technical solution used in the present invention is as follows：
A kind of production method of fast food halogen pig's feet, first cleans live pig hoof, is lost hair or feathers with ester gum, then freeze-drying, then
Digested in immersion enzymolysis juice, then boiled with bittern tasty, finally carried out preservative treatment and packaging.
Specifically include following steps：
1）First live pig hoof is rinsed several times with 60 ~ 90 DEG C of water, to remove watery blood and impurity, the live pig hoof for cleaning is obtained.
2）By step 1）The live pig hoof of the cleaning for obtaining is dipped in 3 ~ 8s in 180 ~ 200 DEG C of ester gum, to remove pig
Hair；Then take out and rinsed several times with 65 ~ 70 DEG C of water, with the ester gum solution of attachment removal, obtain unhairing live pig hoof.It is logical
Cross this kind of mode unhairing, clean hygiene does not have depilitant residual, rosin method as compared with the past will not produce harmful substance.
3）By step 2）It is -15 ~ -20 DEG C that the unhairing live pig hoof for obtaining is placed in vacuum for 0.08～0.09Mpa, temperature
6 ~ 12h in environment, so that the water content of unhairing live pig hoof declines 40 ~ 60%, obtains cold dry live pig hoof.First vacuum freeze drying,
Live pig hoof dehydration 40 ~ 60% is made, the convenient suction soup in next step stew in soy sauce is tasty.Meanwhile, collagen is made by vacuum freeze drying
The nutrient contents such as albumen, aliphatic acid are small molecule from macromolecular cleavage, are conducive to improving the absorptivity of human body.Low temperature pyrolyzer and biography
The Pintsch process of system is compared, and more can guarantee that the complete of nutrient content, will not be lost in and denaturation.
4）By step 3）The cold dry live pig hoof for obtaining is placed in clear-cutting forestland under atmospheric environment and, to room temperature, is then placed in enzymolysis liquid
In carry out 10 ~ 14h of enzymolysis, pull and drain surface moisture out, obtain digest pig's feet.Active ingredient in enzymolysis liquid can be by pig's feet
In nutriment be decomposed into small molecule, be more beneficial for absorption of human body.
5）By step 4）The enzymolysis pig's feet for obtaining is put into 3 ~ 5h of cooking in the bittern of boiling, pulls out, drains surface moisture simultaneously
Room temperature is naturally cooled to, tasty ripe pig's feet is obtained.
6）By step 5）The tasty ripe pig's feet for obtaining is put into confined space, and is passed through carbon dioxide gas into confined space
Body, and 15-20h is placed, while being irradiated to tasty ripe pig's feet using uviol lamp；Nitrogen is finally passed through, and in nitrogen atmosphere
Middle packaging, obtains final product fast food halogen pig's feet.
Wherein：Step 4）Described in the preparation steps of enzymolysis liquid be：
（1）By hawthorn, rice vinegar, water in mass ratio 1:3~5:10 ratio milled mixture, crosses 80 mesh sieves, obtains tart flavour mixed liquor；
（2）Add sodium bicarbonate in tart flavour mixed liquor so as to pH stable in 6-7, adjusted tart flavour mixed liquor；
（3）By bromelain, lipase, adjust tart flavour mixed liquor in mass ratio 1:2:80 are mixed and stirred for uniformly, obtaining enzyme
Solution liquid.
Step 5）Described in bittern to boil 2h by the raw material of following masses part produced above：2 ~ 5 parts of salt, monosodium glutamate 0.1 ~
0.3 part, 0.5 ~ 2.5 part of Chinese prickly ash, 0.5 ~ 2.5 part of dried orange peel, 1 ~ 3 part of cloves, 2 ~ 4 parts of cassia bark, 0.1 ~ 0.3 part of pepper powder, pimiento
1-3 parts, 0.01 ~ 0.02 part of zingiber kawagoii, 0.01 ~ 0.02 part of tealeaves, 0.1 ~ 0.3 part of wormwood, 0.02 ~ 0.05 part of fennel, the root of Dahurain angelica 0.1 ~
0.3 part, 0.1 ~ 0.3 part of the banksia rose, anistree 0.2 ~ 0.4 part, 0.5 ~ 1.5 part of spiceleaf, 0.1 ~ 0.2 part of the flower bud of lily magnolia, 2～3 parts of fructus amomi, tsaoko
1～2 part, 50 parts of water.
Compared with prior art, the present invention has the advantages that：
1st, the present invention rapidly removes the pig hair on pig's feet using ester gum, is carried out using harmful chemical products due to no
Processing, it is ensured that the edible safety of pig's feet, it is ensured that consumer's is healthy.
2nd, vacuum freeze drying of the invention, makes live pig hoof dehydration 40 ~ 60%, convenient to suck soup in next step stew in soy sauce
It is tasty.Meanwhile, it is small molecule from macromolecular cleavage to make the nutrient contents such as collagen, aliphatic acid by vacuum freeze drying, is had
Beneficial to the absorptivity for improving human body.Low temperature pyrolyzer can guarantee that the complete of nutrient content compared with traditional Pintsch process, more, will not
It is lost in and denaturation.
3rd, the nutriment in pig's feet is decomposed into small molecule by the present invention using halogen technology after first digesting, and with Chinese medicine
It is tasty, make pig's feet have that the effect taste of herbal cuisine is purer, mouthfeel more preferably, more delicious and rich, the degree of saltiness are agreeable to the taste, oily but not greasy,
The absorption efficiency of human body can also be significantly improved.
4th, the present invention combines carbon dioxide sterilizing, ultraviolet sterilization and nitrogen filled protection, can prolong to greatest extent
The shelf-life of long products and chemical anticorrosion agent is not used, it is safe.
Specific embodiment
The present invention is described in further detail with reference to specific embodiment.
Embodiment one
Fast food halogen pig's feet is produced using following methods：
A, first prepare enzymolysis liquid：
（1）By hawthorn, rice vinegar, water in mass ratio 1:3~5:10 ratio milled mixture, crosses 80 mesh sieves, obtains tart flavour mixed liquor；
（2）Add sodium bicarbonate in tart flavour mixed liquor so as to pH stable in 6-7, adjusted tart flavour mixed liquor；
（3）By bromelain, lipase, adjust tart flavour mixed liquor in mass ratio 1:2:80 are mixed and stirred for uniformly, obtaining enzyme
Solution liquid.
B, boil bittern
The raw material of following masses part is mixed, 2h is boiled：
2 ~ 5 parts of salt, 0.2 part of monosodium glutamate, 1.5 parts of Chinese prickly ash, 2 parts of dried orange peel, 2 parts of cloves, 3 parts of cassia bark, 0.25 part of pepper powder, pimiento
2 parts, 0.02 part of zingiber kawagoii, 0.02 part of tealeaves, 0.2 part of wormwood, 0.04 part of fennel, 0.2 part of the root of Dahurain angelica, 0.2 part of the banksia rose, anistree 0.3 part,
1 part of spiceleaf, 0.2 part of the flower bud of lily magnolia, 2.5 parts of fructus amomi, 1.5 parts of tsaoko, 50 parts of water.
C, production fast food halogen pig's feet
1）First live pig hoof is rinsed several times with 70 DEG C of water, to remove watery blood and impurity, the live pig hoof for cleaning is obtained；
2）By step 1）The live pig hoof of the cleaning for obtaining is dipped in 6s in 190 DEG C of ester gum, to remove pig hair；Then take out
Rinsed several times with 68 DEG C of water, with the ester gum solution of attachment removal, obtain unhairing live pig hoof；
3）By step 2）It is 8h in 0.08Mpa, the environment that temperature is -16 DEG C that the unhairing live pig hoof for obtaining is placed in vacuum, so that
The water content of unhairing live pig hoof declines 50%, obtains cold dry live pig hoof；
4）By step 3）The cold dry live pig hoof for obtaining is placed in clear-cutting forestland under atmospheric environment and, to room temperature, is then placed in entering in enzymolysis liquid
Row enzymolysis 12h, pulls and drains surface moisture out, obtains digesting pig's feet；
5）By step 4）The enzymolysis pig's feet for obtaining is put in the bittern of boiling and cooks 4h, pulls out, drains surface moisture simultaneously naturally cold
But to room temperature, tasty ripe pig's feet is obtained.
6）By step 5）The tasty ripe pig's feet for obtaining is put into confined space, and is passed through carbon dioxide gas into confined space
Body, and 16h is placed, while being irradiated to tasty ripe pig's feet using uviol lamp；Nitrogen is finally passed through, and is wrapped in nitrogen atmosphere
Dress, obtains final product fast food halogen pig's feet.
Embodiment two
A, first prepare enzymolysis liquid：
（1）By hawthorn, rice vinegar, water in mass ratio 1:3:10 ratio milled mixture, crosses 80 mesh sieves, obtains tart flavour mixed liquor；
（2）Add sodium bicarbonate in tart flavour mixed liquor so as to pH stable in 6-7, adjusted tart flavour mixed liquor；
（3）By bromelain, lipase, adjust tart flavour mixed liquor in mass ratio 1:2:80 are mixed and stirred for uniformly, obtaining enzyme
Solution liquid.
B, boil bittern
The raw material of following masses part is mixed, 2h is boiled：
5 parts of salt, 0.1 part of monosodium glutamate, 2.5 parts of Chinese prickly ash, 0.5 part of dried orange peel, 3 parts of cloves, 2 parts of cassia bark, 0.3 part of pepper powder, pimiento 1
Part, 0.02 part of zingiber kawagoii, 0.01 part of tealeaves, 0.3 part of wormwood, 0.02 part of fennel, 0.3 part of the root of Dahurain angelica, 0.1 part of the banksia rose, anistree 0.4 part,
0.5 part of spiceleaf, 0.2 part of the flower bud of lily magnolia, 2 parts of fructus amomi, 2 parts of tsaoko, 50 parts of water.
C, production fast food halogen pig's feet
1）First live pig hoof is rinsed several times with 60 DEG C of water, to remove watery blood and impurity, the live pig hoof for cleaning is obtained；
2）By step 1）The live pig hoof of the cleaning for obtaining is dipped in 3s in 200 DEG C of ester gum, to remove pig hair；Then take out
Rinsed several times with 70 DEG C of water, with the ester gum solution of attachment removal, obtain unhairing live pig hoof；
3）By step 2）It is 6h in 0.08Mpa, the environment that temperature is -20 DEG C that the unhairing live pig hoof for obtaining is placed in vacuum, so that
The water content of unhairing live pig hoof declines 60%, obtains cold dry live pig hoof；
4）By step 3）The cold dry live pig hoof for obtaining is placed in clear-cutting forestland under atmospheric environment and, to room temperature, is then placed in entering in enzymolysis liquid
Row enzymolysis 10h, pulls and drains surface moisture out, obtains digesting pig's feet；
5）By step 4）The enzymolysis pig's feet for obtaining is put in the bittern of boiling and cooks 5h, pulls out, drains surface moisture simultaneously naturally cold
But to room temperature, tasty ripe pig's feet is obtained.
6）By step 5）The tasty ripe pig's feet for obtaining is put into confined space, and is passed through carbon dioxide gas into confined space
Body, and 15h is placed, while being irradiated to tasty ripe pig's feet using uviol lamp；Nitrogen is finally passed through, and is wrapped in nitrogen atmosphere
Dress, obtains final product fast food halogen pig's feet.
Embodiment three
A, first prepare enzymolysis liquid：
（1）By hawthorn, rice vinegar, water in mass ratio 1: 5:10 ratio milled mixture, crosses 80 mesh sieves, obtains tart flavour mixed liquor；
（2）Add sodium bicarbonate in tart flavour mixed liquor so as to pH stable in 6-7, adjusted tart flavour mixed liquor；
（3）By bromelain, lipase, adjust tart flavour mixed liquor in mass ratio 1:2:80 are mixed and stirred for uniformly, obtaining enzyme
Solution liquid.
B, boil bittern
The raw material of following masses part is mixed, 2h is boiled：
2 parts of salt, 0.3 part of monosodium glutamate, 0.5 part of Chinese prickly ash, 2.5 parts of dried orange peel, 1 part of cloves, 4 parts of cassia bark, 0.1 part of pepper powder, pimiento 3
Part, 0.01 part of zingiber kawagoii, 0.02 part of tealeaves, 0.1 part of wormwood, 0.05 part of fennel, 0.1 part of the root of Dahurain angelica, 0.3 part of the banksia rose, anistree 0.2 part,
1.5 parts of spiceleaf, 0.1 part of the flower bud of lily magnolia, 3 parts of fructus amomi, 1 part of tsaoko, 50 parts of water.
C, production fast food halogen pig's feet
1）First live pig hoof is rinsed several times with 90 DEG C of water, to remove watery blood and impurity, the live pig hoof for cleaning is obtained；
2）By step 1）The live pig hoof of the cleaning for obtaining is dipped in 3s in 180 DEG C of ester gum, to remove pig hair；Then take out
Rinsed several times with 70 DEG C of water, with the ester gum solution of attachment removal, obtain unhairing live pig hoof；
3）By step 2）It is 6h in 0.08Mpa, the environment that temperature is -15 DEG C that the unhairing live pig hoof for obtaining is placed in vacuum, so that
The water content of unhairing live pig hoof declines 40%, obtains cold dry live pig hoof；
4）By step 3）The cold dry live pig hoof for obtaining is placed in clear-cutting forestland under atmospheric environment and, to room temperature, is then placed in entering in enzymolysis liquid
Row enzymolysis 14h, pulls and drains surface moisture out, obtains digesting pig's feet；
5）By step 4）The enzymolysis pig's feet for obtaining is put in the bittern of boiling and cooks 3h, pulls out, drains surface moisture simultaneously naturally cold
But to room temperature, tasty ripe pig's feet is obtained.
6）By step 5）The tasty ripe pig's feet for obtaining is put into confined space, and is passed through carbon dioxide gas into confined space
Body, and 20h is placed, while being irradiated to tasty ripe pig's feet using uviol lamp；Nitrogen is finally passed through, and is wrapped in nitrogen atmosphere
Dress, obtains final product fast food halogen pig's feet.
The above embodiment of the present invention is only example to illustrate the invention, and is not the enforcement to the present invention
The restriction of mode.For those of ordinary skill in the field, on the basis of the above description other can also be made not
With the change and variation of form.Here all of embodiment cannot be exhaustive.It is every to belong to technical scheme
The obvious change amplified out changes row still in protection scope of the present invention.
Claims (4)
1. a kind of production method of fast food halogen pig's feet, it is characterised in that first clean live pig hoof, is lost hair or feathers with ester gum, then
Freeze-drying, is then immersed in digesting and is digested in juice, then is boiled with bittern tasty, finally carries out preservative treatment and packaging.
2. the production method of fast food halogen pig's feet according to claim 1, it is characterised in that comprise the following steps：
1）First live pig hoof is rinsed several times with 60 ~ 90 DEG C of water, to remove watery blood and impurity, the live pig hoof for cleaning is obtained；
2）By step 1）The live pig hoof of the cleaning for obtaining is dipped in 3 ~ 8s in 180 ~ 200 DEG C of ester gum, to remove pig hair；So
Take out afterwards and rinsed several times with 65 ~ 70 DEG C of water, with the ester gum solution of attachment removal, obtain unhairing live pig hoof；
3）By step 2）The unhairing live pig hoof for obtaining is placed in vacuum for 0.08～0.09Mpa, the environment that temperature is -15 ~ -20 DEG C
In 6 ~ 12h so that unhairing live pig hoof water content decline 40 ~ 60%, obtain cold dry live pig hoof；
4）By step 3）The cold dry live pig hoof for obtaining is placed in clear-cutting forestland under atmospheric environment and, to room temperature, is then placed in entering in enzymolysis liquid
Row 10 ~ 14h of enzymolysis, pulls and drains surface moisture out, obtains digesting pig's feet；
5）By step 4）The enzymolysis pig's feet for obtaining is put into 3 ~ 5h of cooking in the bittern of boiling, pulls out, drains surface moisture simultaneously natural
Room temperature is cooled to, tasty ripe pig's feet is obtained；
6）By step 5）The tasty ripe pig's feet for obtaining is put into confined space, and carbon dioxide is passed through into confined space, and
15-20h is placed, while being irradiated to tasty ripe pig's feet using uviol lamp；Nitrogen is finally passed through, and is wrapped in nitrogen atmosphere
Dress, obtains final product fast food halogen pig's feet.
3. the production method of fast food halogen pig's feet according to claim 2, it is characterised in that step 4）Described in enzymolysis liquid
Preparation steps be：
（1）By hawthorn, rice vinegar, water in mass ratio 1:3~5:10 ratio milled mixture, crosses 80 mesh sieves, obtains tart flavour mixed liquor；
（2）Add sodium bicarbonate in tart flavour mixed liquor so as to pH stable in 6-7, adjusted tart flavour mixed liquor；
（3）By bromelain, lipase, adjust tart flavour mixed liquor in mass ratio 1:2:80 are mixed and stirred for uniformly, obtaining enzyme
Solution liquid.
4. the production method of fast food halogen pig's feet according to claim 2, it is characterised in that step 5）Described in bittern by
It is produced above that the raw material of following masses part boils 2h：2 ~ 5 parts of salt, 0.1 ~ 0.3 part of monosodium glutamate, 0.5 ~ 2.5 part of Chinese prickly ash, dried orange peel 0.5 ~
2.5 parts, 1 ~ 3 part of cloves, 2 ~ 4 parts of cassia bark, 0.1 ~ 0.3 part of pepper powder, pimiento 1-3 parts, 0.01 ~ 0.02 part of zingiber kawagoii, tealeaves
0.01 ~ 0.02 part, 0.1 ~ 0.3 part of wormwood, 0.02 ~ 0.05 part of fennel, 0.1 ~ 0.3 part of the root of Dahurain angelica, 0.1 ~ 0.3 part of the banksia rose, anistree 0.2
~ 0.4 part, 0.5 ~ 1.5 part of spiceleaf, 0.1 ~ 0.2 part of the flower bud of lily magnolia, 2～3 parts of fructus amomi, 1～2 part of tsaoko, 50 parts of water.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611169378.XA CN106616418A (en) | 2016-12-16 | 2016-12-16 | Production method of instant pot-stewed pig's trotters |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611169378.XA CN106616418A (en) | 2016-12-16 | 2016-12-16 | Production method of instant pot-stewed pig's trotters |
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| CN201611169378.XA Withdrawn CN106616418A (en) | 2016-12-16 | 2016-12-16 | Production method of instant pot-stewed pig's trotters |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616415A (en) * | 2016-12-12 | 2017-05-10 | 北京胡焦火食品科技有限公司 | Ready-to-eat pig trotters, pig trotter degreasing process and pig trotter processing technology including pig trotter degreasing process |
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| CN103005485A (en) * | 2012-12-03 | 2013-04-03 | 安徽光正食品有限公司 | Method for processing bean pig trotter and bean pig trotter |
| CN105011175A (en) * | 2015-06-09 | 2015-11-04 | 安徽汇佳生物科技有限公司 | Pig foot albumen powder and preparation method thereof |
| CN105285737A (en) * | 2015-09-18 | 2016-02-03 | 刘富来 | Processing method of instant salt baked pork tongues |
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| CN1254512A (en) * | 1998-11-20 | 2000-05-31 | 内蒙古自治区分析测试中心 | Gas antistaling method for beef and mutton |
| CN102488229A (en) * | 2011-11-15 | 2012-06-13 | 天津宝迪农业科技股份有限公司 | Simple and safe production process of high quality trotters |
| CN102524345A (en) * | 2012-01-09 | 2012-07-04 | 天津宝迪农业科技股份有限公司 | Depilating agent special for pig heads and pig feet, preparation of depilating agent, and usage of depilating agent |
| CN103005485A (en) * | 2012-12-03 | 2013-04-03 | 安徽光正食品有限公司 | Method for processing bean pig trotter and bean pig trotter |
| CN105011175A (en) * | 2015-06-09 | 2015-11-04 | 安徽汇佳生物科技有限公司 | Pig foot albumen powder and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106616415A (en) * | 2016-12-12 | 2017-05-10 | 北京胡焦火食品科技有限公司 | Ready-to-eat pig trotters, pig trotter degreasing process and pig trotter processing technology including pig trotter degreasing process |
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