CN106901202A - A kind of soya bean pig's feet preparation method with health-care efficacy - Google Patents
A kind of soya bean pig's feet preparation method with health-care efficacy Download PDFInfo
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- HCXVJBMSMIARIN-PHZDYDNGSA-N stigmasterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)/C=C/[C@@H](CC)C(C)C)[C@@]1(C)CC2 HCXVJBMSMIARIN-PHZDYDNGSA-N 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
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of soya bean pig's feet preparation method with health-care efficacy, belong to food processing technology field, specifically include following steps：（1）Pig's feet pretreatment,（2）Pig's feet pickles,（3）Pig's feet boiling,（4）Bittern preparation,（5）Pig's feet stew in soy sauce,（6）Bean or pea stew in soy sauce,（7）It is hybrid packed.The characteristics of there is soybean hog hoofs foods of the invention obtained nutritious, meat gas perfume (or spice) to have suitable chewy texture, the degree of saltiness, unique flavor, the regeneration of leucocyte can be promoted again simultaneously, improve the organ dysfunctions such as spleen, improve effect of body immunity, edible health value is high, it is suitable for people of all ages, there is the very strong market competitiveness.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of soya bean pig's feet preparation side with health-care efficacy
Method.
Background technology
Contain substantial amounts of collagenic protein in pig's feet and pigskin, it can change into gelatin in gastronomical process.Gelatin has
Mesh space structure, it can combine many water, and enhancing cell physiological metabolism effectively improves body physiological function and skin histology
The water storage function of cell, is moistened cell, keeps moisture state, prevents the too early fold of skin, the aging of delaying skin
Journey.Pig's feet is tired for regular four limbs, leg cramps, numbness, hemorrhage of digestive tract, haemorrhagic shock glue ischemic brain patient
Have certain auxiliary curative effect, be also applied for after major operation and grave illness recover during old man eat.Adolescent growth is contributed to develop
With the speed for slowing down middle aged and aged women osteoporosis.
The species of bean or pea is a lot, and nutrition is all very abundant, and wherein soybean is the conventional food of China.Soybean is rich in protein,
40.4% is accounted for, and contained mankind's essential amino acid is abundant, and biological value is also high, close to beef.Fat content is also high in soybean
（18%）, wherein more than 80% is unrighted acid, also containing maintaining healthy indispensable linoleic acid and delay body
Aging vitamin E, and the lecithin that prevention of arterial is hardened.Soybean protein is different with animal protein, without cholesterol,
And have stigmasterol, there is reduce serum cholesterol, prevent cerebral hemorrhage and artery sclerosis.Therefore, bean food receives people deeply
Favor.In addition, there is bean curd, dried bean curd, bean curd stick having a distinctive flavour etc., it is known as " Vegetable meat ".What is be important to is
Soya-bean milk, it is the fat beverage of prevention adult.Soya-bean milk compared with milk, in addition to the whole compositions containing milk, unsaturated fat
Acid, potassium, vitamin A, vitamin B race, the content of nicotinic acid are above milk.
Although the pig's feet snacks on the market having prepared bean or pea and pig's feet jointly, do not possess special health care work(more
Effect, and the function and value of expanding the food of pig's feet class processing are the desirable routes increased economic efficiency.
The content of the invention
The present invention is intended to provide a kind of soya bean pig's feet preparation method with health-care efficacy, obtained soya bean pig's feet mouthfeel is fresh
U.S., and with Leukocytopoiesis are promoted, improve the health-care effect of the organ dysfunctions such as spleen.
The present invention is achieved through the following technical solutions：
A kind of soya bean pig's feet preparation method with health-care efficacy, comprises the following steps：
（1）Pig's feet is pre-processed：
A. cleaning treatment first is carried out to fresh or freezing pig's feet with clear water, removes dirt impurity, hair, the hoof nail on its surface
Deng；
B. the pig's feet after being processed operation a with pig's feet cutting machine carries out segment treatment, and the pig's feet after segment is cleaned, and goes
Except taking out drained and standby after watery blood, meat mincing；
（2）Pig's feet is pickled：
By step（1）Pig's feet after treatment is put into vapor tight tank, adds salt, 0.2 ~ 0.3% garlic of pig's feet gross weight 4 ~ 5%
Mud, 0.1 ~ 0.2% star aniseed powder, 0.1 ~ 0.2% white sugar, 0.2 ~ 0.3% cassia bark, take successively addition to pickle during addition, keep
Vapor tight tank temperature is 3 ~ 5 DEG C, takes out standby after pickling 6 ~ 8h；
（3）Pig's feet boiling：
By step（2）Pig's feet after treatment is constantly rinsed well in being put into clear water, is then placed in boiling in boiling water and boils 8 ~ 10 min taking
Go out, boiling in boiling water is placed into after cooling and boils 8 ~ 10 min, amount to and repeat boiling and boil standby after treatment 3 ~ 4 times；
（4）Bittern is prepared：
A. following material is weighed by weight：4 ~ 7 portions of anises, 2 ~ 4 portions of fennel seeds, 1 ~ 3 portion of Chinese prickly ash, 1.5 ~ 2.5 parts of dried orange peels,
0.6 ~ 1.2 part of moutan bark, 0.5 ~ 1 part of kamuning, 1 ~ 1.5 part work as medicine, 1 ~ 1.5 portion of CORTEX PHELLODENDRI AMURENE, 0.4 ~ 0.8 portion of ginger, mixed
It is standby halogen material to be obtained after closing uniformly；
B. the halogen material obtained by a will be operated to mix jointly with the clear water of 20 times of its gross mass, heating boiling is filtered after boiling 55 ~ 65min
Filtrate is standby；
C. to being well mixed after the yellow rice wine that its quality 1.5 ~ 2% is added in the filtrate obtained by operation b, total matter after its mixing is added
Bittern is obtained after the clear water of 10 ~ 12 times of amount standby；
（5）Pig's feet stew in soy sauce：
By step（3）Pig's feet after treatment is immersed in step（4）In the bittern of gained, first it is heated to bittern with big fire and seethes with excitement, then
Heated with slow fire and keep bittern constantly boiling, amount to stew in soy sauce process take out pig's feet after 1 ~ 1.2h be cooled to it is standby after room temperature；
（6）Bean or pea stew in soy sauce：
A. the good fresh bean or pea of condition are chosen, is rinsed well with clear water rear standby；
B. the bean or pea after a treatment will be operated to be immersed in step（4）In the bittern of gained, first it is heated to bittern with big fire and seethes with excitement, then
Heated with slow fire and keep bittern constantly boiling, amount to stew in soy sauce process pull bean or pea out after 40 ~ 50min be cooled to it is standby after room temperature；
（7）It is hybrid packed：
By step（5）The same step of pig's feet of gained（6）The bean or pea of gained are by weight 1：Bagging and packaging is carried out after 2 ~ 3 mixing, most
After carrying out sterilization treatment again afterwards.
Further, step（3）When treatment is boiled in middle boiling, the offscum on boiling water upper strata is constantly excluded, boiling be repeated every time and boils place
During reason, boiling water used is the clear water of fresh replacing.
The present invention has the advantages that：
The present invention is pickled by pig's feet, boiling, stew in soy sauce, and the technological operation such as soybean stew in soy sauce has finally been obtained soybean
Hog hoofs foods, have been effectively ensured the nutrition edibility of each material composition, wherein first carry out plurality of raw materials to pig's feet pickles place
Reason, effectively enhances the fragrant fresh smell of pig's feet, and processing mode is boiled using the boiling of multiple short time when boiling is processed, and is conducive to lifting
The chewy texture of pig's feet itself, not only contains various common spices, while with the addition of moutan bark, nine again in the bittern of formulated
In it is fragrant, when medicine, several traditional Chinese medicine ingredients of CORTEX PHELLODENDRI AMURENE, effectively can carry out compatibility with the raw material such as pig's feet, strengthen its edible effect, improve it
Edibility, same stew in soy sauce treatment has been carried out to soybean, also further improves the edibility of soybean, final obtained big
The characteristics of there is beans hog hoofs foods nutritious, meat gas perfume (or spice) to have chewy texture, the degree of saltiness suitable, unique flavor, while can promote white again
The regeneration of cell, improves the organ dysfunctions such as spleen, improves effect of body immunity, and edible health value is high, suitable for people of all ages, has
The very strong market competitiveness.
Specific embodiment
Embodiment 1
A kind of soya bean pig's feet preparation method with health-care efficacy, comprises the following steps：
（1）Pig's feet is pre-processed：
A. cleaning treatment first is carried out to fresh or freezing pig's feet with clear water, removes dirt impurity, hair, the hoof nail on its surface
Deng；
B. the pig's feet after being processed operation a with pig's feet cutting machine carries out segment treatment, and the pig's feet after segment is cleaned, and goes
Except taking out drained and standby after watery blood, meat mincing；
（2）Pig's feet is pickled：
By step（1）Pig's feet after treatment is put into vapor tight tank, adds salt, 0.2% mashed garlic, 0.1% of pig's feet gross weight 4%
Star aniseed powder, 0.1% white sugar, 0.2% cassia bark, take successively addition to pickle during addition, it is 3 DEG C to keep vapor tight tank temperature, is salted down
Take out standby after 6h processed；
（3）Pig's feet boiling：
By step（2）Pig's feet after treatment is constantly rinsed well in being put into clear water, and 8min taking-ups are boiled in boiling in being then placed in boiling water, cold
But 8min is boiled in boiling in placing into boiling water afterwards, and total repetition boiling is boiled standby after processing 3 times；
（4）Bittern is prepared：
A. following material is weighed by weight：4 portions of anises, 2 portions of fennel seeds, 1 portion of Chinese prickly ash, 1.5 parts of dried orange peels, 0.6 part of moutan bark,
0.5 part of kamuning, 1 part work as medicine, 1 portion of CORTEX PHELLODENDRI AMURENE, 0.4 portion of ginger, be mixed it is uniform after halogen material is standby；
B. the halogen material obtained by a will be operated to mix jointly with the clear water of 20 times of its gross mass, heating boiling filters to get filtrate after boiling 55min
It is standby；
C. to being well mixed after the yellow rice wine that its quality 1.5% is added in the filtrate obtained by operation b, gross mass after its mixing is added
Bittern is obtained after 10 times of clear water standby；
（5）Pig's feet stew in soy sauce：
By step（3）Pig's feet after treatment is immersed in step（4）In the bittern of gained, first it is heated to bittern with big fire and seethes with excitement, then
Heated with slow fire and keep bittern constantly boiling, amount to take out pig's feet after stew in soy sauce treatment 1h be cooled to it is standby after room temperature；
（6）Bean or pea stew in soy sauce：
A. the good fresh bean or pea of condition are chosen, is rinsed well with clear water rear standby；
B. the bean or pea after a treatment will be operated to be immersed in step（4）In the bittern of gained, first it is heated to bittern with big fire and seethes with excitement, then
Heated with slow fire and keep bittern constantly boiling, amount to pull bean or pea out after stew in soy sauce treatment 40min be cooled to it is standby after room temperature；
（7）It is hybrid packed：
By step（5）The same step of pig's feet of gained（6）The bean or pea of gained are by weight 1：Bagging and packaging is carried out after 2 mixing, finally
After carrying out sterilization treatment again.
Further, step（3）When treatment is boiled in middle boiling, the offscum on boiling water upper strata is constantly excluded, boiling be repeated every time and boils place
During reason, boiling water used is the clear water of fresh replacing.
Embodiment 2
A kind of soya bean pig's feet preparation method with health-care efficacy, comprises the following steps：
（1）Pig's feet is pre-processed：
A. cleaning treatment first is carried out to fresh or freezing pig's feet with clear water, removes dirt impurity, hair, the hoof nail on its surface
Deng；
B. the pig's feet after being processed operation a with pig's feet cutting machine carries out segment treatment, and the pig's feet after segment is cleaned, and goes
Except taking out drained and standby after watery blood, meat mincing；
（2）Pig's feet is pickled：
By step（1）Pig's feet after treatment is put into vapor tight tank, adds salt, 0.3% mashed garlic, 0.2% of pig's feet gross weight 5%
Star aniseed powder, 0.2% white sugar, 0.3% cassia bark, take successively addition to pickle during addition, it is 5 DEG C to keep vapor tight tank temperature, is salted down
Take out standby after 8h processed；
（3）Pig's feet boiling：
By step（2）Pig's feet after treatment is constantly rinsed well in being put into clear water, and 10 min taking-ups are boiled in boiling in being then placed in boiling water,
10 min are boiled in boiling during boiling water is placed into after cooling, and total repetition boiling is boiled standby after processing 4 times；
（4）Bittern is prepared：
A. following material is weighed by weight：7 portions of anises, 4 portions of fennel seeds, 3 portions of Chinese prickly ashes, 2.5 parts of dried orange peels, 1.2 parts of moutan barks,
1 part of kamuning, 1.5 parts work as medicine, 1.5 portions of CORTEX PHELLODENDRI AMURENEs, 0.8 portion of ginger, be mixed it is uniform after halogen material is standby；
B. the halogen material obtained by a will be operated to mix jointly with the clear water of 20 times of its gross mass, heating boiling filters to get filtrate after boiling 65min
It is standby；
C. to being well mixed after the yellow rice wine that its quality 2% is added in the filtrate obtained by operation b, gross mass 12 after its mixing is added
Bittern is obtained after clear water again standby；
（5）Pig's feet stew in soy sauce：
By step（3）Pig's feet after treatment is immersed in step（4）In the bittern of gained, first it is heated to bittern with big fire and seethes with excitement, then
Heated with slow fire and keep bittern constantly boiling, amount to take out pig's feet after stew in soy sauce treatment 1.2h be cooled to it is standby after room temperature；
（6）Bean or pea stew in soy sauce：
A. the good fresh bean or pea of condition are chosen, is rinsed well with clear water rear standby；
B. the bean or pea after a treatment will be operated to be immersed in step（4）In the bittern of gained, first it is heated to bittern with big fire and seethes with excitement, then
Heated with slow fire and keep bittern constantly boiling, amount to pull bean or pea out after stew in soy sauce treatment 50min be cooled to it is standby after room temperature；
（7）It is hybrid packed：
By step（5）The same step of pig's feet of gained（6）The bean or pea of gained are by weight 1：Bagging and packaging is carried out after 3 mixing, finally
After carrying out sterilization treatment again.
Further, step（3）When treatment is boiled in middle boiling, the offscum on boiling water upper strata is constantly excluded, boiling be repeated every time and boils place
During reason, boiling water used is the clear water of fresh replacing.
Comparative example 1
This comparative example 1 compared with Example 1, in step（4）During bittern is prepared, without moutan bark, kamuning, when medicine and
CORTEX PHELLODENDRI AMURENE composition, method and step all same in addition.
Comparative example 2
This comparative example 2 compared with Example 2, in step（4）During bittern is prepared, moutan bark, nine are replaced with Radix Angelicae Sinensis and the Radix Astragali
In it is fragrant, when medicine and CORTEX PHELLODENDRI AMURENE composition, method and step all same in addition.
Control group 1
Existing conventional soya bean hog hoofs foods.
In order to contrast effect of the present invention, choose with the small white mouse at a collection of 4 monthly age as experimental subjects, carry out leucocyte recovery
Experiment, is specifically randomly divided into six groups, wherein the reduction leucocyte treatment that five groups of advanced pedestrians are, another group is not done any
Then the obtained soya bean hog hoofs foods of above-mentioned five kinds of modes correspondence are stirred into Mi Zhuanhou, to upper by treatment as blank control group
Stating five groups of small white mouses carries out gavage treatment, per the 100g small white mouses body weight daily 2 ~ 3g of gavage of correspondence, the weight such as blank control group gavage
The physiological saline of amount, growth conditions, management method in addition etc. are identical and suitable, and specific experiment result is as shown in table 1 below：
Table 1
| Embodiment 1 | 1.52±0.38 | 15.17±3.20 | 19.52±3.85 |
| Embodiment 2 | 1.66±0.40 | 15.44±3.52 | 20.06±4.01 |
| Comparative example 1 | 1.73±0.44 | 9.22±2.00 | 14.00±3.09 |
| Comparative example 2 | 1.80±0.45 | 11.14±2.44 | 15.21±3.47 |
| Control group 1 | 1.58±0.41 | 8.30±1.60 | 12.33±2.42 |
| Blank control group | 14.63±2.85 | 15.36±3.41 | 15.08±3.02 |
By upper table 1 as can be seen that the obtained soya bean pig's feet of the present invention can effectively facilitate the recovery of leucocyte, and can be after its recovery
Its content is suitably lifted, the immunocompetence of body is lifted, edibility is higher.
Claims (2)
1. a kind of soya bean pig's feet preparation method with health-care efficacy, it is characterised in that comprise the following steps：
（1）Pig's feet is pre-processed：
A. cleaning treatment first is carried out to fresh or freezing pig's feet with clear water, removes dirt impurity, hair, the hoof nail on its surface
Deng；
B. the pig's feet after being processed operation a with pig's feet cutting machine carries out segment treatment, and the pig's feet after segment is cleaned, and goes
Except taking out drained and standby after watery blood, meat mincing；
（2）Pig's feet is pickled：
By step（1）Pig's feet after treatment is put into vapor tight tank, adds salt, 0.2 ~ 0.3% garlic of pig's feet gross weight 4 ~ 5%
Mud, 0.1 ~ 0.2% star aniseed powder, 0.1 ~ 0.2% white sugar, 0.2 ~ 0.3% cassia bark, take successively addition to pickle during addition, keep
Vapor tight tank temperature is 3 ~ 5 DEG C, takes out standby after pickling 6 ~ 8h；
（3）Pig's feet boiling：
By step（2）Pig's feet after treatment is constantly rinsed well in being put into clear water, is then placed in boiling in boiling water and boils 8 ~ 10 min taking
Go out, boiling in boiling water is placed into after cooling and boils 8 ~ 10 min, amount to and repeat boiling and boil standby after treatment 3 ~ 4 times；
（4）Bittern is prepared：
A. following material is weighed by weight：4 ~ 7 portions of anises, 2 ~ 4 portions of fennel seeds, 1 ~ 3 portion of Chinese prickly ash, 1.5 ~ 2.5 parts of dried orange peels,
0.6 ~ 1.2 part of moutan bark, 0.5 ~ 1 part of kamuning, 1 ~ 1.5 part work as medicine, 1 ~ 1.5 portion of CORTEX PHELLODENDRI AMURENE, 0.4 ~ 0.8 portion of ginger, mixed
It is standby halogen material to be obtained after closing uniformly；
B. the halogen material obtained by a will be operated to mix jointly with the clear water of 20 times of its gross mass, heating boiling is filtered after boiling 55 ~ 65min
Filtrate is standby；
C. to being well mixed after the yellow rice wine that its quality 1.5 ~ 2% is added in the filtrate obtained by operation b, total matter after its mixing is added
Bittern is obtained after the clear water of 10 ~ 12 times of amount standby；
（5）Pig's feet stew in soy sauce：
By step（3）Pig's feet after treatment is immersed in step（4）In the bittern of gained, first it is heated to bittern with big fire and seethes with excitement, then
Heated with slow fire and keep bittern constantly boiling, amount to stew in soy sauce process take out pig's feet after 1 ~ 1.2h be cooled to it is standby after room temperature；
（6）Bean or pea stew in soy sauce：
A. the good fresh bean or pea of condition are chosen, is rinsed well with clear water rear standby；
B. the bean or pea after a treatment will be operated to be immersed in step（4）In the bittern of gained, first it is heated to bittern with big fire and seethes with excitement, then
Heated with slow fire and keep bittern constantly boiling, amount to stew in soy sauce process pull bean or pea out after 40 ~ 50min be cooled to it is standby after room temperature；
（7）It is hybrid packed：
By step（5）The same step of pig's feet of gained（6）The bean or pea of gained are by weight 1：Bagging and packaging is carried out after 2 ~ 3 mixing, most
After carrying out sterilization treatment again afterwards.
2. a kind of soya bean pig's feet preparation method with health-care efficacy according to claim 1, it is characterised in that step
（3）When treatment is boiled in middle boiling, the offscum on boiling water upper strata is constantly excluded, when treatment is boiled in repetition boiling every time, boiling water used is fresh
The clear water of replacing.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109717391A (en) * | 2019-03-09 | 2019-05-07 | 安徽徽食食品有限公司 | A kind of river formula pot-stewed fowl trotter and preparation method thereof |
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| CN104351823A (en) * | 2014-11-10 | 2015-02-18 | 吴秀杰 | Braised pig feet capable of lowering blood pressure and preparation method thereof |
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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 |
| CN104351823A (en) * | 2014-11-10 | 2015-02-18 | 吴秀杰 | Braised pig feet capable of lowering blood pressure and preparation method thereof |
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| CN109717391A (en) * | 2019-03-09 | 2019-05-07 | 安徽徽食食品有限公司 | A kind of river formula pot-stewed fowl trotter and preparation method thereof |
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