CN106819886A - A kind of sauced pig foreleg - Google Patents
A kind of sauced pig foreleg Download PDFInfo
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- CN106819886A CN106819886A CN201611251377.XA CN201611251377A CN106819886A CN 106819886 A CN106819886 A CN 106819886A CN 201611251377 A CN201611251377 A CN 201611251377A CN 106819886 A CN106819886 A CN 106819886A
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Classifications
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- 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
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- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Field is made the present invention relates to prepared food, a kind of sauced pig foreleg is disclosed, is made up of following raw material：Pig elbow, sugarcane, mushroom, lily, day lily, tsaoko, betel nut, the tuber of dwarf lilyturf, fructus amomi, cardamom, Yellow Fructus Gardeniae, the stem pith of the rice-paper plant, desmodium, Du's root bark of tree peony, the root of large-flowered skullcap, erythrina bark, the tuber of pinellia, nandina, the bark of eucommia, spices bag, rock sugar, date, ginger, shallot, light soy sauce, dark soy sauce, rice wine, soybean oil, sea salt, cooking wine, the present invention changes traditional spiced pork leg method, the sauced pig foreleg for obtaining is not only crisp but also tender, oiliness mouth, do not get stuck between the teeth, taste is fragrant continuous, and it is nutritious, rich in vitamin, collagen and several amino acids, unrighted acid, trace element, immune function of human body can be improved, enhance metabolism, strengthen the resistance against diseases of human body, with moistening for dryness and clearing away heat, skin maintenance and the effect of anti-aging, hypertension, the equal edible of glycosuria patient.
Description
Technical field
Field is made the present invention relates to prepared food, and in particular to a kind of sauced pig foreleg.
Background technology
Pig elbow, as leg of pork portion part the most excellent, is the favorite on dining table, and pig elbow is divided into preceding elbow, rear elbow, its skin depth,
Muscle is more, colloid weight, suitable cold and dressed with sauce, burning, soup processed, stewed, halogen, stewing etc..China traditional custom and unavoidably to prepare in red-letter day
The goluptious pig elbow style of cooking of one disk.Wherein spiced pork leg, is liked by many people deeply with its fragrant soft mouthfeel, but due to tradition
Spiced pork leg in heavy dependence soy sauce and spices during sauced, salinity is excessive in causing spiced pork leg, aggravates to suffer from heart and brain blood
The state of an illness of pipe disease patient, even normal person's long-term use also has the possibility of nitrite poisoning, and it is well known that spices makes
Used multipair human body is also have very big harm, and the present invention changes the mode of traditional spiced pork leg, is strictly controlled in preparation method
The accumulation of salt manufacturing point, and other auxiliary materials are added, the nutrition in auxiliary material can be not only discharged into pig elbow, can also inhale
Excessive salinity and oil is received, the sauced pig foreleg for obtaining making is not only crisp but also tender, and oiliness mouth is not got stuck between the teeth, taste is fragrant continuous, and seeks
Support abundant, rich in vitamin, collagen and several amino acids, unrighted acid, trace element, while pig elbow of the invention
Obtained by the fermentation of more than ten taste Chinese medicines, with health value very high, to insomnia and dreamful sleep, deficiency of vital energy anaemia, hypertension, height
Blood fat has prevention and treatment effect well.
The content of the invention
The invention provides a kind of sauced pig foreleg and preparation method thereof, the sauced pig foreleg that making is obtained is not only crisp but also tender, oiliness
Mouthful, not get stuck between the teeth, taste is fragrant continuous, and is worth with abundant nutrition and health care.
The present invention is achieved by the following technical solutions：
A kind of sauced pig foreleg, is made up of following raw material in parts by weight：500-550 parts of pig elbow, sugarcane 20-25 parts, mushroom 2-4
Part, lily 2-3 parts, day lily 2-4 parts, tsaoko 1.2-1.4 parts, betel nut 1.1-1.3 parts, tuber of dwarf lilyturf 0.7-0.9 parts, fructus amomi 0.6-
0.8 part, cardamom 0.5-0.7 parts, Yellow Fructus Gardeniae 0.5-0.7 parts, stem pith of the rice-paper plant 0.8-1.0 parts, desmodium 1.1-1.3 parts, Du's root bark of tree peony 0.7-
0.8 part, root of large-flowered skullcap 0.4-0.6 parts, erythrina bark 0.5-0.7 parts, tuber of pinellia 0.3-0.4 parts, nandina 0.2-0.4 parts, bark of eucommia 0.1-0.3
Part, spices bag 2.5-3.5 parts, rock sugar 0.3-0.5 parts, date 0.4-0.6 parts, ginger 0.2-0.4 parts, shallot 0.2-0.3 parts, life
Take out 0.2-0.3 parts, dark soy sauce 0.1-0.2 parts, rice wine 0.3-0.5 parts, soybean oil 0.1-0.2 parts, sea salt 0.12-0.14 parts, cooking wine
0.1-0.2 parts.
Further described as to such scheme, the spices bag is made up of the raw material of following weight portion：Chinese prickly ash 9.0-
9.8 parts, cassia bark 7.5-8.2 parts, 7.0-7.7 parts of anise, kaempferia galamga 6.0-6.8 parts, fennel 4.0-4.9 parts, Lip river god fruit 3.0-3.7
Part, rosemary 2.0-2.8 parts, You Jiali 2.0-2.6 parts, lemon-grass 2.0-2.5 parts, lemon verbena 2.0-2.4 parts.
Further described as to such scheme, its preparation method is comprised the following steps：
（1）The pig elbow more than fresh skin depth meat is selected, pig hair is removed and is cleaned, smeared with sea salt and uniformly pickled 30-50 minutes, sea salt energy
Enough accelerate curing speed, and pickle uniformly, then soaked 1-2 hours with rice washing water, rice washing water contains certain nutrition in itself,
Here deodorization can be played a part of, excessive salinity and lard is removed, is boiled water, pig elbow is boiled 2-3 minutes in boiling water, drift is gone
Offscum, taking-up is rinsed well with clear water, is put into 0-2 DEG C of refrigerator and is refrigerated 3-5 hours, and pig elbow can be made more to compact, and prevents sauced
During loosely fall；
（2）By the tsaoko of above-mentioned weight portion, betel nut, the tuber of dwarf lilyturf, fructus amomi, cardamom, Yellow Fructus Gardeniae, the stem pith of the rice-paper plant, desmodium, Du the root bark of tree peony, the root of large-flowered skullcap,
Erythrina bark, the tuber of pinellia, nandina, the bark of eucommia are crushed to 1-2 centimetres after cleaning, and it is 70-80 DEG C to be placed in small fire in marmite and stir-fry to temperature,
Add the 100-150 times of water of volume to stir 15-20 minutes to obtain Chinese medicine liquid after taking-up, drug effect is fully discharged, by the pig elbow after refrigeration
It is put in Chinese medicine liquid, adds rice wine, sealing and fermenting, fermentation process not only can more absorbs medicinal herb componentses, additionally it is possible to change
Kind local flavor；
（3）Take clean pot to heat, add soybean oil, add rock sugar to fry out fried sugar, add ginger, shallot to stir-fry, be blended into one big
Pot water, the pig elbow that will be fermented is put into pot, adds spices bag, date, light soy sauce, dark soy sauce, cooking wine big fire to boil, and moderate heat boils 20-
After 30 minutes, add sugarcane, mushroom, lily, day lily to change small fire and stew 2-3 hours and obtain final product.
Further described as to such scheme, step（2）Middle fermentation temperature is 5-10 DEG C, and fermentation time is 10-12
Hour.
Beneficial effects of the present invention：The present invention changes the mode of traditional spiced pork leg, the strict control salt in preparation method
The accumulation for dividing, and other auxiliary materials are added, the nutrition in auxiliary material can be not only discharged into pig elbow, can also absorb
Many salinities and oil, the sauced pig foreleg for obtaining making is not only crisp but also tender, and oiliness mouth is not got stuck between the teeth, and taste is fragrant continuous, and nutrition is rich
Richness, rich in vitamin, collagen and several amino acids, unrighted acid, trace element, can improve immune function of human body,
Enhance metabolism, the resistance against diseases of enhancing human body, the effect with moistening for dryness and clearing away heat, skin maintenance and anti-aging, hypertension,
The equal edible of glycosuria patient.Pig elbow of the invention is obtained by the fermentation of more than ten taste Chinese medicines simultaneously, with health care very high
Value, there is prevention and treatment effect well to insomnia and dreamful sleep, deficiency of vital energy anaemia, hypertension, high fat of blood, and the anthocyanidin for containing can also
Enough strengthen blood vessel elasticity, improve the circulatory system and promote the smoothness of skin, suppress inflammation and allergy, improve the flexible of joint
Property, prevent arthritic generation.
Specific embodiment
With reference to specific embodiment, the present invention will be further described.
Embodiment 1
A kind of sauced pig foreleg, is made up of following raw material in parts by weight：500 parts of pig elbow, 20 parts of sugarcane, 2 parts of mushroom, lily 2
It is part, 2 parts of day lily, 1.2 parts of tsaoko, 1.1 parts of betel nut, 0.7 part of the tuber of dwarf lilyturf, 0.6 part of fructus amomi, 0.5 part of cardamom, 0.5 part of Yellow Fructus Gardeniae, logical
Grass 0.8 part, 1.1 parts of desmodium, Du 0.7 part of the root bark of tree peony, 0.4 part of the root of large-flowered skullcap, 0.5 part of erythrina bark, 0.3 part of the tuber of pinellia, 0.2 part of nandina,
0.1 part of the bark of eucommia, 2.5 parts of spices bag, 0.3 part of rock sugar, 0.4 part of date, 0.2 part of ginger, 0.2 part of shallot, 0.2 part of light soy sauce, dark soy sauce
0.1 part, 0.3 part of rice wine, 0.1 part of soybean oil, 0.12 part of sea salt, 0.1 part of cooking wine.
Further described as to such scheme, the spices bag is made up of the raw material of following weight portion：Chinese prickly ash 9.0
Part, 7.5 parts of cassia bark, anistree 7.0 parts, 6.0 parts of kaempferia galamga, 4.0 parts of fennel, really 3.0 parts of Lip river god, 2.0 parts of rosemary, You Jiali 2.0
Part, 2.0 parts of lemon-grass, 2.0 parts of lemon verbena.
Further described as to such scheme, its preparation method is comprised the following steps：
（1）The pig elbow more than fresh skin depth meat is selected, pig hair is removed and is cleaned, smeared with sea salt and uniformly pickled 30 minutes, sea salt can
Accelerate curing speed, and pickle uniformly, then soaked 1 hour with rice washing water, rice washing water contains certain nutrition in itself, herein
Deodorization can be played a part of, excessive salinity and lard is removed, boiled water, pig elbow is boiled 2 minutes in boiling water, offscum is gone in drift,
Taking-up is rinsed well with clear water, is put into 0 DEG C of refrigerator and is refrigerated 3 hours, and pig elbow can be made more to compact, and prevents loose during sauced
Fall；
（2）By the tsaoko of above-mentioned weight portion, betel nut, the tuber of dwarf lilyturf, fructus amomi, cardamom, Yellow Fructus Gardeniae, the stem pith of the rice-paper plant, desmodium, Du the root bark of tree peony, the root of large-flowered skullcap,
Erythrina bark, the tuber of pinellia, nandina, the bark of eucommia are crushed to 1-2 centimetres after cleaning, and it is 70 DEG C to be placed in small fire in marmite and stir-fry to temperature, is taken
Add 100 times of water of volume to stir 15 minutes to obtain Chinese medicine liquid after going out, fully discharge drug effect, the pig elbow after refrigeration is put in Chinese medicine liquid
In, rice wine is added, sealing and fermenting, fermentation process not only can more absorb medicinal herb componentses, additionally it is possible to improve local flavor；
（3）Take clean pot to heat, add soybean oil, add rock sugar to fry out fried sugar, add ginger, shallot to stir-fry, be blended into one big
Pot water, the pig elbow that will be fermented is put into pot, adds spices bag, date, light soy sauce, dark soy sauce, cooking wine big fire to boil, and moderate heat boils 20 points
Zhong Hou, adds sugarcane, mushroom, lily, day lily to change small fire and stew 2 hours and obtains final product.
Further described as to such scheme, step（2）Middle fermentation temperature is 5 DEG C, and fermentation time is 10 hours.
Embodiment 2
A kind of sauced pig foreleg, is made up of following raw material in parts by weight：525 parts of pig elbow, 22 parts of sugarcane, 3 parts of mushroom, lily
2.5 parts, 3 parts of day lily, 1.3 parts of tsaoko, 1.2 parts of betel nut, 0.8 part of the tuber of dwarf lilyturf, 0.7 part of fructus amomi, 0.6 part of cardamom, Yellow Fructus Gardeniae 0.6
Part, 0.9 part of the stem pith of the rice-paper plant, 1.2 parts of desmodium, 0.75 part of the root bark of tree peony of Du, 0.5 part of the root of large-flowered skullcap, 0.6 part of erythrina bark, 0.35 part of the tuber of pinellia, nandina
0.3 part, 0.2 part of the bark of eucommia, 3.0 parts of spices bag, 0.4 part of rock sugar, 0.5 part of date, 0.3 part of ginger, 0.25 part of shallot, light soy sauce 0.25
Part, 0.15 part of dark soy sauce, 0.4 part of rice wine, 0.15 part of soybean oil, 0.13 part of sea salt, 0.15 part of cooking wine.
Further described as to such scheme, the spices bag is made up of the raw material of following weight portion：Chinese prickly ash 9.4
Part, 7.8 parts of cassia bark, anistree 7.3 parts, 6.4 parts of kaempferia galamga, 4.4 parts of fennel, really 3.3 parts of Lip river god, 2.4 parts of rosemary, You Jiali 2.3
Part, 2.2 parts of lemon-grass, 2.2 parts of lemon verbena.
Further described as to such scheme, its preparation method is comprised the following steps：
（1）The pig elbow more than fresh skin depth meat is selected, pig hair is removed and is cleaned, smeared with sea salt and uniformly pickled 40 minutes, sea salt can
Accelerate curing speed, and pickle uniformly, then soaked 1.5 hours with rice washing water, rice washing water contains certain nutrition in itself, at this
In can play a part of deodorization, remove excessive salinity and lard, boil water, pig elbow is boiled 2.5 minutes in boiling water, drift goes to float
Foam, taking-up is rinsed well with clear water, is put into 1 DEG C of refrigerator and is refrigerated 4 hours, and pig elbow can be made more to compact, during preventing sauced
Loosely fall；
（2）By the tsaoko of above-mentioned weight portion, betel nut, the tuber of dwarf lilyturf, fructus amomi, cardamom, Yellow Fructus Gardeniae, the stem pith of the rice-paper plant, desmodium, Du the root bark of tree peony, the root of large-flowered skullcap,
Erythrina bark, the tuber of pinellia, nandina, the bark of eucommia are crushed to 1-2 centimetres after cleaning, and it is 75 DEG C to be placed in small fire in marmite and stir-fry to temperature, is taken
Add 120 times of water of volume to stir 17 minutes to obtain Chinese medicine liquid after going out, fully discharge drug effect, the pig elbow after refrigeration is put in Chinese medicine liquid
In, rice wine is added, sealing and fermenting, fermentation process not only can more absorb medicinal herb componentses, additionally it is possible to improve local flavor；
（3）Take clean pot to heat, add soybean oil, add rock sugar to fry out fried sugar, add ginger, shallot to stir-fry, be blended into one big
Pot water, the pig elbow that will be fermented is put into pot, adds spices bag, date, light soy sauce, dark soy sauce, cooking wine big fire to boil, and moderate heat boils 25 points
Zhong Hou, adds sugarcane, mushroom, lily, day lily to change small fire and stew 2.5 hours and obtains final product.
Further described as to such scheme, step（2）Middle fermentation temperature is 8 DEG C, and fermentation time is 11 hours.
Embodiment 3
A kind of sauced pig foreleg, is made up of following raw material in parts by weight：550 parts of pig elbow, 25 parts of sugarcane, 4 parts of mushroom, lily 3
It is part, 4 parts of day lily, 1.4 parts of tsaoko, 1.3 parts of betel nut, 0.9 part of the tuber of dwarf lilyturf, 0.8 part of fructus amomi, 0.7 part of cardamom, 0.7 part of Yellow Fructus Gardeniae, logical
Grass 1.0 parts, 1.3 parts of desmodium, Du 0.8 part of the root bark of tree peony, 0.6 part of the root of large-flowered skullcap, 0.7 part of erythrina bark, 0.4 part of the tuber of pinellia, 0.4 part of nandina,
0.3 part of the bark of eucommia, 3.5 parts of spices bag, 0.5 part of rock sugar, 0.6 part of date, 0.4 part of ginger, 0.3 part of shallot, 0.3 part of light soy sauce, dark soy sauce
0.2 part, 0.5 part of rice wine, 0.2 part of soybean oil, 0.14 part of sea salt, 0.2 part of cooking wine.
Further described as to such scheme, the spices bag is made up of the raw material of following weight portion：Chinese prickly ash 9.8
Part, 8.2 parts of cassia bark, anistree 7.7 parts, 6.8 parts of kaempferia galamga, 4.9 parts of fennel, really 3.7 parts of Lip river god, 2.8 parts of rosemary, You Jiali 2.6
Part, 2.5 parts of lemon-grass, 2.4 parts of lemon verbena.
Further described as to such scheme, its preparation method is comprised the following steps：
（1）The pig elbow more than fresh skin depth meat is selected, pig hair is removed and is cleaned, smeared with sea salt and uniformly pickled 50 minutes, sea salt can
Accelerate curing speed, and pickle uniformly, then soaked 2 hours with rice washing water, rice washing water contains certain nutrition in itself, herein
Deodorization can be played a part of, excessive salinity and lard is removed, boiled water, pig elbow is boiled 3 minutes in boiling water, offscum is gone in drift,
Taking-up is rinsed well with clear water, is put into 2 DEG C of refrigerators and is refrigerated 5 hours, and pig elbow can be made more to compact, and prevents loose during sauced
Fall；
（2）By the tsaoko of above-mentioned weight portion, betel nut, the tuber of dwarf lilyturf, fructus amomi, cardamom, Yellow Fructus Gardeniae, the stem pith of the rice-paper plant, desmodium, Du the root bark of tree peony, the root of large-flowered skullcap,
Erythrina bark, the tuber of pinellia, nandina, the bark of eucommia are crushed to 1-2 centimetres after cleaning, and it is 80 DEG C to be placed in small fire in marmite and stir-fry to temperature, is taken
Add 150 times of water of volume to stir 20 minutes to obtain Chinese medicine liquid after going out, fully discharge drug effect, the pig elbow after refrigeration is put in Chinese medicine liquid
In, rice wine is added, sealing and fermenting, fermentation process not only can more absorb medicinal herb componentses, additionally it is possible to improve local flavor；
（3）Take clean pot to heat, add soybean oil, add rock sugar to fry out fried sugar, add ginger, shallot to stir-fry, be blended into one big
Pot water, the pig elbow that will be fermented is put into pot, adds spices bag, date, light soy sauce, dark soy sauce, cooking wine big fire to boil, and moderate heat boils 30 points
Zhong Hou, adds sugarcane, mushroom, lily, day lily to change small fire and stew 3 hours and obtains final product.
Further described as to such scheme, step（2）Middle fermentation temperature is 10 DEG C, and fermentation time is 12 hours.
Comparative example
A kind of spiced pork leg, is made up of the raw material of following weight portion：500 parts of pig elbow, 2 parts of tsaoko, 2 parts of fructus amomi, 2 parts of cardamom, Chinese prickly ash 2
Part, 2 parts of cassia bark, anistree 2 parts, 2 parts of fennel, 0.8 part of white sugar, 0.5 part of ginger, 0.2 part of shallot, 3 parts of dark soy sauce, 3 parts of salt, cooking wine
0.3 part.
Its preparation method is：Pig elbow is cleaned, boiling water 2 minutes, offscum is gone in drift, pulls pig elbow out, clean and be put into pot, plus
Water, ginger, dark soy sauce, cooking wine and spices, after big fire boils 40 minutes, add white sugar, shallot, salt to turn small fire and continue to simmer 2 hours
Obtain final product.
Contrast test
To be compared using sauced pig foreleg obtained in the method for the present invention and comparative example, by comparative result record such as following table institute
Show：
It is can be found that by contrast：Obtained sauced pig foreleg of the invention, not only crisp but also tender, oiliness mouth is not got stuck between the teeth, the continuous perfume nothing of taste
Than salty perfume is moderate, without drinking-water after eating and nutritious, rich in vitamin, collagen and several amino acids, insatiable hunger
With aliphatic acid, trace element, mouthfeel and nutritive value are higher by much compared with comparative example, are welcome by few in old, and with guarantor
Strong value, therefore the present invention is a kind of technology being worth of widely use.
Claims (4)
1. a kind of sauced pig foreleg, it is characterised in that be made up of following raw material in parts by weight：500-550 parts of pig elbow, sugarcane
20-25 parts, mushroom 2-4 parts, lily 2-3 parts, day lily 2-4 parts, tsaoko 1.2-1.4 parts, betel nut 1.1-1.3 parts, tuber of dwarf lilyturf 0.7-
0.9 part, fructus amomi 0.6-0.8 parts, cardamom 0.5-0.7 parts, Yellow Fructus Gardeniae 0.5-0.7 parts, stem pith of the rice-paper plant 0.8-1.0 parts, desmodium 1.1-1.3
Part, 0.7-0.8 parts of the root bark of tree peony of Du, root of large-flowered skullcap 0.4-0.6 parts, erythrina bark 0.5-0.7 parts, tuber of pinellia 0.3-0.4 parts, nandina 0.2-0.4
Part, bark of eucommia 0.1-0.3 part, spices bag 2.5-3.5 parts, rock sugar 0.3-0.5 parts, date 0.4-0.6 parts, ginger 0.2-0.4 parts, greatly
Green onion 0.2-0.3 parts, light soy sauce 0.2-0.3 parts, dark soy sauce 0.1-0.2 parts, rice wine 0.3-0.5 parts, soybean oil 0.1-0.2 parts, sea salt
0.12-0.14 parts, cooking wine 0.1-0.2 parts.
2. a kind of sauced pig foreleg according to claim 1, it is characterised in that the spices bag by following weight portion raw material
Composition：Chinese prickly ash 9.0-9.8 parts, cassia bark 7.5-8.2 parts, 7.0-7.7 parts of anise, kaempferia galamga 6.0-6.8 parts, fennel 4.0-4.9 parts, Lip river
Refreshing fruit 3.0-3.7 parts, rosemary 2.0-2.8 parts, You Jiali 2.0-2.6 parts, lemon-grass 2.0-2.5 parts, lemon verbena 2.0-
2.4 parts.
3. a kind of preparation method of sauced pig foreleg described in a kind of claim 1, it is characterised in that comprise the following steps：
（1）Select the pig elbow more than fresh skin depth meat, remove pig hair and clean, smeared with sea salt and uniformly pickled 30-50 minutes, then with naughty
Rice water is soaked 1-2 hours, boils water, and pig elbow is boiled 2-3 minutes in boiling water, and offscum is gone in drift, and taking-up is rinsed well with clear water, is put
Enter in 0-2 DEG C of refrigerator and refrigerate 3-5 hours；
（2）By the tsaoko of above-mentioned weight portion, betel nut, the tuber of dwarf lilyturf, fructus amomi, cardamom, Yellow Fructus Gardeniae, the stem pith of the rice-paper plant, desmodium, Du the root bark of tree peony, the root of large-flowered skullcap,
Erythrina bark, the tuber of pinellia, nandina, the bark of eucommia are crushed to 1-2 centimetres after cleaning, and it is 70-80 DEG C to be placed in small fire in marmite and stir-fry to temperature,
Add the 100-150 times of water of volume to stir 15-20 minutes to obtain Chinese medicine liquid after taking-up, the pig elbow after refrigeration be put in Chinese medicine liquid,
Add rice wine, sealing and fermenting；
（3）Take clean pot to heat, add soybean oil, add rock sugar to fry out fried sugar, add ginger, shallot to stir-fry, be blended into one big
Pot water, the pig elbow that will be fermented is put into pot, adds spices bag, date, light soy sauce, dark soy sauce, cooking wine big fire to boil, and moderate heat boils 20-
After 30 minutes, add sugarcane, mushroom, lily, day lily to change small fire and stew 2-3 hours and obtain final product.
4. a kind of preparation method of sauced pig foreleg according to claim 3, it is characterised in that step（2）Middle fermentation temperature
It it is 5-10 DEG C, fermentation time is 10-12 hours.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107751941A (en) * | 2017-10-31 | 2018-03-06 | 遵义礼奇食品有限责任公司 | A kind of Jiang Ti Bang pickling liquid |
| CN108041469A (en) * | 2017-12-05 | 2018-05-18 | 神农架林区中医医院 | Cortex Magnoliae Officinalis pig elbow medicinal diet for beautifying bag and preparation method thereof |
| CN108783248A (en) * | 2018-06-27 | 2018-11-13 | 广西寿乡海平食品有限公司 | A kind of processing method of round hoof |
| CN109645350A (en) * | 2019-01-31 | 2019-04-19 | 宁波开扬食品科技有限公司 | A kind of sauce halogen pig spine |
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| CN104957643A (en) * | 2015-07-30 | 2015-10-07 | 安徽朗朗好心人食品有限公司 | Sauced pork leg |
| CN105285749A (en) * | 2015-11-13 | 2016-02-03 | 安徽展羽生态农业开发有限公司 | Local flavor sauce-fragrant braised goose and preparation method thereof |
| CN105360975A (en) * | 2015-11-24 | 2016-03-02 | 安徽先知缘食品有限公司 | Sauced hyacinth bean duck necks recipe and production method thereof |
| CN105661345A (en) * | 2016-01-14 | 2016-06-15 | 华南理工大学 | Stewed pig elbow with sauce as well as preparation method and application |
| CN105901529A (en) * | 2016-04-19 | 2016-08-31 | 凤阳县中都食品有限公司 | Preparation method of sauce-flavor spiced beef cube |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957643A (en) * | 2015-07-30 | 2015-10-07 | 安徽朗朗好心人食品有限公司 | Sauced pork leg |
| CN105285749A (en) * | 2015-11-13 | 2016-02-03 | 安徽展羽生态农业开发有限公司 | Local flavor sauce-fragrant braised goose and preparation method thereof |
| CN105360975A (en) * | 2015-11-24 | 2016-03-02 | 安徽先知缘食品有限公司 | Sauced hyacinth bean duck necks recipe and production method thereof |
| CN105661345A (en) * | 2016-01-14 | 2016-06-15 | 华南理工大学 | Stewed pig elbow with sauce as well as preparation method and application |
| CN105901529A (en) * | 2016-04-19 | 2016-08-31 | 凤阳县中都食品有限公司 | Preparation method of sauce-flavor spiced beef cube |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751941A (en) * | 2017-10-31 | 2018-03-06 | 遵义礼奇食品有限责任公司 | A kind of Jiang Ti Bang pickling liquid |
| CN108041469A (en) * | 2017-12-05 | 2018-05-18 | 神农架林区中医医院 | Cortex Magnoliae Officinalis pig elbow medicinal diet for beautifying bag and preparation method thereof |
| CN108783248A (en) * | 2018-06-27 | 2018-11-13 | 广西寿乡海平食品有限公司 | A kind of processing method of round hoof |
| CN109645350A (en) * | 2019-01-31 | 2019-04-19 | 宁波开扬食品科技有限公司 | A kind of sauce halogen pig spine |
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Application publication date: 20170613 |