CN106858378A - 一种猪脚的卤制方法 - Google Patents
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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
-
- 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
Abstract
本发明涉及一种猪脚的卤制方法,其具体步骤为:选择个体均匀的猪脚,去毛洗净,同时新鲜荷叶洗净备用;然后将猪脚切块,放入开水中滚熟,再进行腌制、煎炸;最后将经过油炸后的猪脚用荷叶包裹后放入压力锅中卤制,同时放入备好的卤辅料布袋,加水没过猪脚4~5㎝;按重量比例1千克猪脚加入70~80亳升生抽、6~8毫升老抽;先在常压下卤制时间80~90分钟,温度保持在70~90度之间;然后再加压卤制100~120分钟;加入冰糖常压卤制;即得卤猪脚。本发明是发明人在实践中自己总结出的卤制方法,该方法卤制出的猪脚口感香糯,色泽诱人,香气扑鼻,而且因为在卤制时是采用荷叶包裹,同时又具有荷叶的清香。
Description
技术领域
本发明属于食品加领域,特别涉及一种猪脚的卤制方法。
背景技术
猪脚又叫猪蹄、猪手、猪肘子,富含胶原蛋白,是美容养颜佳品。猪脚分前后两种,前蹄肉多骨少,呈直形,后蹄肉少骨稍多,呈弯形。常见的烹饪方法有酱,卤,烧,烤,炖等。中医认为猪蹄性平,味甘咸,是一种类似熊掌的美味菜肴及治病良药。猪蹄中含有丰富的胶原蛋白,这是一种由生物大分子组成的胶类物质,是构成肌腱、韧带及结缔组织中最主要的蛋白质成分。在人体内,胶原蛋白约占蛋白质的三分之一。若胶原蛋白合成发生了异常,就会引起“胶原性疾病”。所以猪脚成为人们喜爱的食品之一,常用的做法包括卤、烧、烤、炖,所得味道各不相同。
发明内容
本发明的目的是提供一种口感香糯,营养丰富的猪脚卤制方法。
一种猪脚的卤制方法,其具体步骤为:
(1)先选择个体均匀的猪脚,不分前后脚,去毛、并在碳火上将猪脚上所剩绒毛及污物彻底去掉,洗净沥干备用;新鲜荷叶洗净备用;
(2)将备好的猪脚切块,放入开水中滚熟,再放在自来水下将泡沫等杂质冲洗干净,再次沥干备用;
(3)将备好的猪脚放入不锈钢盆中,按比例加入猪脚重量0.2~0.5%的料酒、盐适量、姜未适量,腌制7~8小时;
(4)将腌制好的猪脚块放入油锅中煎炸3~5分钟,出锅;
(5)制备卤辅料:按重量百分比,八角6~8%、三奈6~8%、丁香6~8%、草果6~8%、良姜6~8%、茴香6~8%、香茅草6~8%、干辣椒6~10%、川砂仁6~10%、花椒6~10%、柠檬干6~10%、肉蔻6~10%、香叶6~10%、广木香6~10%、甘草6~10%,各组份之和为100%;卤辅料与待卤制猪脚的比例为1~1.2:100;
(6)将经过油炸后的猪脚用荷叶包裹后放入压力锅中卤制,同时放入备好的卤辅料布袋,加水没过猪脚4~5㎝;按重量比例1千克猪脚加入70~80亳升生抽、6~8毫升老抽;然后再加压卤制100~120分钟后加入适量冰糖,常压下卤制20~25分钟;即得卤猪脚。
本发明是发明人在实践中自己总结出的卤制方法,该方法卤制出的猪脚口感香糯,色泽诱人,香气扑鼻,而且因为在卤制时是采用荷叶包裹,同时又具有荷叶的清香。采用该方法卤制出的猪脚深受消费者喜爱,市场销售特别好。
具体实施方式
猪脚含有丰富的胶原蛋白质,如果每天持续摄取5000mg的胶原蛋白质可增加肌肤的弹性,减少细纹,让肌肤看起来更年轻。因此随着人们生活水平的提高,人们对生活的品质也有了一定的要求。本发明提供了一种采用压力锅卤制猪脚的方法。
一种猪脚的卤制方法,其具体步骤为:
(1)先选择个体均匀的猪脚,不分前后脚,去毛、并在碳火上将猪脚上所剩绒毛及污物彻底去掉,洗净沥干备用;新鲜荷叶洗净备用;
(2)将备好的猪脚切块,放入开水中滚熟,再放在自来水下将泡沫等杂质冲洗干净,再次沥干备用;
(3)将备好的猪脚块放入不锈钢盆中,按比例加入猪脚重量0.2~0.5%的料酒、盐适量、姜未适量,腌制7~8小时;
(4)将腌制好的猪脚块放入油锅中煎炸3~5分钟,出锅;油炸可以将猪脚中的脂肪分解一部份,食用时不会感觉油腻;
(5)制备卤辅料:按重量百分比,八角6~8%、三奈6~8%、丁香6~8%、草果6~8%、良姜6~8%、茴香6~8%、香茅草6~8%、干辣椒6~10%、川砂仁6~10%、花椒6~10%、柠檬干6~10%、肉蔻6~10%、香叶6~10%、广木香6~10%、甘草6~10%,各组份之和为100%;卤辅料与待卤制猪脚的比例为1~1.2:100;也就是:100千克猪脚要放1~1.2千克卤辅料;将各卤辅料称量备好后用白色的棉布袋装好备用;
(6)将经过油炸后的猪脚用荷叶包裹后放入压力锅中卤制,同时放入备好的卤辅料布袋,加水没过猪脚4~5㎝;按重量比例1千克猪脚加入70~80亳升生抽、6~8毫升老抽;先在常压下卤制时间80~90分钟,温度保持在70~90度之间;然后再加压卤制100~120分钟后加入适量冰糖,常压下卤制20~25分钟;即得卤猪脚。
食用卤猪脚具有以下好处:
1. 猪蹄中的胶原蛋白质在烹调过程中可转化成明胶、它能结合许多水,从而有效改善机体生理功能和皮肤组织细胞的储水功能,防止皮肤过早褶皱,延缓皮肤衰老;
2.猪蹄中还含有维生素A、B、C及钙、磷、铁等营养物质,尤其是猪蹄中的蛋白质水解后,所产生的胱氨酸、精氨酸等11种氨基酸之含量均与熊掌不相上下。因此食用猪脚对于经常四肢疲乏,腿部抽筋、麻木,消化道出血,失血性休克及缺血性脑病患者有较好的辅助疗效,同时还有助于青少年生长发育和减缓中老年妇女骨质疏松的速度。
Claims (1)
1.一种猪脚的卤制方法,其特征在于:该卤制方法的具体步骤为:
(1)先选择个体均匀的猪脚,不分前后脚,去毛、并在碳火上将猪脚上所剩绒毛及污物彻底去掉,洗净沥干备用;新鲜荷叶洗净备用;
(2)将备好的猪脚切块,放入开水中滚熟,再放在自来水下将泡沫等杂质冲洗干净,再次沥干备用;
(3)将备好的猪脚放入不锈钢盆中,按比例加入猪脚重量0.2~0.5%的料酒、盐适量、姜未适量,腌制7~8小时;
(4)将腌制好的猪脚块放入油锅中煎炸3~5分钟,出锅;
(5)制备卤辅料:按重量百分比,八角6~8%、三奈6~8%、丁香6~8%、草果6~8%、良姜6~8%、茴香6~8%、香茅草6~8%、干辣椒6~10%、川砂仁6~10%、花椒6~10%、柠檬干6~10%、肉蔻6~10%、香叶6~10%、广木香6~10%、甘草6~10%,各组份之和为100%;卤辅料与待卤制猪脚的比例为1~1.2:100;
(6)将经过油炸后的猪脚用荷叶包裹后放入压力锅中卤制,同时放入备好的卤辅料布袋,加水没过猪脚4~5㎝;按重量比例1千克猪脚加入70~80亳升生抽、6~8毫升老抽;先在常压下卤制时间80~90分钟,温度保持在70~90度之间;然后再加压卤制100~120分钟后加入适量冰糖,常压下卤制20~25分钟;即得卤猪脚。
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CN106261827A (zh) * | 2016-08-19 | 2017-01-04 | 戴海 | 一种荷香猪脚及其制作方法 |
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CN103859468A (zh) * | 2014-03-27 | 2014-06-18 | 湖北工业大学 | 一种腌制荷叶脱腥鱼包的制备方法 |
CN103907945A (zh) * | 2014-04-10 | 2014-07-09 | 江西上味世家食品有限公司 | 一种卤猪脚的制作方法 |
CN106235035A (zh) * | 2016-08-10 | 2016-12-21 | 洪端仁 | 一种卤味猪脚包及其制作方法 |
CN106261827A (zh) * | 2016-08-19 | 2017-01-04 | 戴海 | 一种荷香猪脚及其制作方法 |
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CN107509970A (zh) * | 2017-09-25 | 2017-12-26 | 安徽快天下食品科技有限公司 | 一种荷香卤鸡杂的制作方法 |
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