CN107279778A - A kind of cage stewes cured hog hoofs foods and its processing method - Google Patents
A kind of cage stewes cured hog hoofs foods and its processing method Download PDFInfo
- Publication number
- CN107279778A CN107279778A CN201710506175.3A CN201710506175A CN107279778A CN 107279778 A CN107279778 A CN 107279778A CN 201710506175 A CN201710506175 A CN 201710506175A CN 107279778 A CN107279778 A CN 107279778A
- Authority
- CN
- China
- Prior art keywords
- cured
- cage
- trotter
- parts
- standby
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013547 stew Nutrition 0.000 title claims abstract description 17
- 235000013305 food Nutrition 0.000 title claims abstract description 12
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 210000000003 hoof Anatomy 0.000 title claims description 10
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 33
- 244000291564 Allium cepa Species 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 21
- 235000009499 Vanilla fragrans Nutrition 0.000 claims abstract description 19
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims abstract description 19
- 241000758794 Asarum Species 0.000 claims abstract description 18
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 18
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 18
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 18
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 18
- 235000008397 ginger Nutrition 0.000 claims abstract description 18
- 241000756943 Codonopsis Species 0.000 claims abstract description 17
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims abstract description 15
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 13
- 238000010411 cooking Methods 0.000 claims abstract description 12
- 235000021332 kidney beans Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 10
- 244000290333 Vanilla fragrans Species 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 244000263375 Vanilla tahitensis Species 0.000 claims description 13
- 210000003205 muscle Anatomy 0.000 claims description 5
- 244000131316 Panax pseudoginseng Species 0.000 claims description 2
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 2
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 2
- 235000008434 ginseng Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 8
- 230000000694 effects Effects 0.000 description 6
- 230000001105 regulatory effect Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000147 hypnotic effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 201000004792 malaria Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Abstract
The invention belongs to food processing technology field, specifically disclose a kind of cage and stew cured trotter, including following raw material：Cured trotter, dried long bean, ginger, shallot, Radix Angelicae Sinensis, anise, asarum, Radix Codonopsis, vanilla, tsaoko, cooking wine and salt.Its processing method comprises the following steps：By dried long bean cold water soak, dry, segment is drenched naturally, obtains fresh kidney beans section, it is standby；Cut into slices after ginger is cleaned, obtain ginger slice, it is standby；Segment after shallot is cleaned, obtains onion parts, standby；It is standby after Radix Angelicae Sinensis, anise, asarum, Radix Codonopsis, vanilla, tsaoko are cleaned；Cured trotter is cleaned and is chopped into fritter, cured trotter block is obtained, it is standby；Clear water is added in cage, fresh kidney beans section, cured trotter block, ginger slice, onion parts, Radix Angelicae Sinensis, anise, asarum, Radix Codonopsis, vanilla and tsaoko are put into cage, cooking wine and salt is added；Cage is hung in into moderate heat on heated kang to stew 1~3 hour.The trotter flavour that this method is obtained is pure, and delicate fragrance overflows, and quality is crisp rotten agreeable to the taste, there is certain medical value and healthcare function.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of cage stewes cured hog hoofs foods and its processing method.
Background technology
Trotter is called pig's feet, pig hand, pork shoulder, rich in collagen, is also sought containing vitamin A, B, C and calcium, phosphorus, iron etc.
Material is supported, a kind of delicious dish of similar bear's paw and " good medicine " is cured the disease.Traditional cage stewes cured trotter, Easy dosing, mouthfeel list
One, it is difficult to meet a variety of demands of user.
The content of the invention
For problems of the prior art, cured trotter and its processing are stewed it is an object of the invention to provide a kind of cage
Method.
In order to achieve the above object, the present invention is achieved using following technical scheme.
(1) a kind of cage stewes cured hog hoofs foods, it is characterised in that including following raw material：Cured trotter, dried long bean, ginger,
Shallot, Radix Angelicae Sinensis, anise, asarum, Radix Codonopsis, vanilla, tsaoko, cooking wine and salt.
Preferably, cured trotter be 750 parts, dried long bean be 150 parts, ginger be 15 parts, shallot be 15 parts, when be classified as 5 parts, eight
Angle is 5 parts, asarum is 3 parts, Radix Codonopsis is 10 parts, vanilla is 3 parts, tsaoko is 3 parts, 6 parts of 150 parts of cooking wine and salt..
(2) processing method that a kind of cage stewes cured hog hoofs foods, it is characterised in that comprise the following steps：
Step one, by dried long bean cold water soak, dry, segment is then drenched naturally, obtains fresh kidney beans section, it is standby；Ginger is cleaned
Cut into slices after clean, obtain ginger slice, it is standby；Shallot is cleaned up into rear segment, onion parts is obtained, it is standby；By Radix Angelicae Sinensis, anise, asarum, party
Ginseng, vanilla, tsaoko are cleaned up rear standby with water；Cured trotter is eluted with water and is chopped into fritter, cured trotter block is obtained, it is standby；
Step 2, clear water is added in cage, by fresh kidney beans section, cured trotter block, ginger slice, onion parts, Radix Angelicae Sinensis, anise, carefully
Pungent, Radix Codonopsis, vanilla and tsaoko are put into cage, add cooking wine and salt；
Step 3, is hung in moderate heat on fiery pit by cage and stewes 1~3 hour, off the pot, you can edible；Wherein, moderate heat is stretched with the column of flame
Go out cage side, flame is low and unstability, flame is in blue red, and luminosity is bright to be defined.Preferably, the dried long bean is by fresh
Dry and form without muscle beans.
Preferably, dried long bean cold water soak 3~4 hours.
Preferably, chopped spring onion is sprinkled when described off the pot.
Radix Angelicae Sinensis has a benefiting blood and regulating blood circulation in the present invention, menstruction regulating and pain relieving, moisturize laxation, anticancer, it is anti-ageing anti-old, immune the effect of；
Anise has warming yang for dispelling cold, regulating qi-flowing for relieving pain, the function of warming middle-JIAO and strengthening the spleen；Asarum has an expelling wind and clearing away cold, sensible analgesic, Wenfei of drink
Effect；Radix Codonopsis has invigorating middle warmer and replenishing QI, the effect for blood-nourishing of promoting the production of body fluid；Vanilla has hypnosis of calming the nerves, and relieves effect of pressure；Tsaoko has
Eliminating dampness is except cold, the effects such as the function of eliminating phlegm preventing malaria and effect.
Beneficial effects of the present invention are：The cured trotter of present invention selection, dried long bean, ginger, shallot, Radix Angelicae Sinensis, anise, asarum,
Radix Codonopsis, vanilla, tsaoko, cooking wine and salt are processed, and The colours match well for obtained trotter, and flavour is pure, and delicate fragrance overflows, and quality shortcake is rotten
It is agreeable to the taste, it is nutritious, and mutually collaboration has certain medical value and healthcare function between each raw material.
Embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
It will be appreciated that the following example is merely to illustrate the present invention, and it is not construed as limiting the scope of the present invention.
Embodiment 1
Then drenched dry naturally by the dried long bean that is dried without muscle beans king cold water soak 3 hours by fresh first, cut
Section, obtains fresh kidney beans section, standby；Shallot is cleaned up into rear segment, onion parts is obtained, it is standby；By Radix Angelicae Sinensis, anise, asarum, Radix Codonopsis, vanilla,
Tsaoko is cleaned up rear standby with water；Cured trotter is eluted with water and is chopped into fritter, cured trotter block is obtained, it is standby；Added in cage clear
Water 1500g, by fresh kidney beans 150g, cured trotter 750g, ginger 15g, shallot 15g, Radix Angelicae Sinensis 5g, anise 5g, high mountain asarum 3g, Radix Codonopsis
10g, vanilla 3g and tsaoko 3g are put into cage, add cooking wine 150g and salt 6g, and it is small that cage then is hung in into moderate heat on fiery pit stewed 1
When, wherein, moderate heat stretches out cage side with the column of flame, and flame is low and unstability, and flame is in blue red, and luminosity is bright to be defined, Ran Houqi
Pot, you can edible.
Embodiment 2
Then drenched dry naturally by the dried long bean that is dried without muscle beans king cold water soak 3 hours by fresh first, cut
Section, obtains fresh kidney beans section, standby；Shallot is cleaned up into rear segment, onion parts is obtained, it is standby；By Radix Angelicae Sinensis, anise, asarum, Radix Codonopsis, vanilla,
Tsaoko is cleaned up rear standby with water；Cured trotter is eluted with water and is chopped into fritter, cured trotter is obtained, it is standby；Clear water is added in cage
1500g, by fresh kidney beans 150g, cured trotter 750g, ginger 15g, shallot 15g, Radix Angelicae Sinensis 5g, anise 5g, high mountain asarum 3g, Radix Codonopsis 10g,
Vanilla 3g and tsaoko 3g are put into cage, add cooking wine 150g and salt 6g, and cage then is hung in into moderate heat on fiery pit stewes 2 hours,
Wherein, moderate heat stretches out cage side with the column of flame, and flame is low and unstability, and flame is in blue red, and luminosity is bright to be defined, then off the pot,
Sprinkle chopped spring onion, you can edible.
Embodiment 3
Then drenched dry naturally by the dried long bean that is dried without muscle beans king cold water soak 4 hours by fresh first, cut
Section, obtains fresh kidney beans section, standby；Shallot is cleaned up into rear segment, onion parts is obtained, it is standby；By Radix Angelicae Sinensis, anise, asarum, Radix Codonopsis, vanilla,
Tsaoko is cleaned up rear standby with water；Cured trotter is eluted with water and is chopped into fritter, cured trotter block is obtained, it is standby；Added in cage clear
Water 1500g, by fresh kidney beans 150g, cured trotter 750g, ginger 15g, shallot 15g, Radix Angelicae Sinensis 5g, anise 5g, high mountain asarum 3g, Radix Codonopsis
10g, vanilla 3g and tsaoko 3g are put into cage, add cooking wine 150g and salt 6g, and it is small that cage then is hung in into moderate heat on fiery pit stewed 3
When, wherein, moderate heat stretches out cage side with the column of flame, and flame is low and unstability, and flame is in blue red, and luminosity is bright to be defined, Ran Houqi
Pot, sprinkles chopped spring onion, you can edible.
The trotter that present invention processing is obtained, The colours match well, and flavour is pure, and delicate fragrance overflows, and quality is crisp rotten agreeable to the taste, and nutrition is rich
Mutually collaboration has certain medical value and healthcare function between richness, and each raw material.
Although the present invention is described in detail with a general description of the specific embodiments in this specification,
But on the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.
Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to claimed model
Enclose.
Claims (6)
1. a kind of cage stewes cured hog hoofs foods, it is characterised in that including following raw material：Cured trotter, dried long bean, ginger, shallot, when
Return, anise, asarum, Radix Codonopsis, vanilla, tsaoko, cooking wine and salt.
2. cage according to claim 1 stewes cured trotter, it is characterised in that the cured trotter is 750 parts, dried long bean is
150 parts, ginger be 15 parts, shallot be 15 parts, when be classified as 5 parts, anise be 5 parts, asarum be 3 parts, Radix Codonopsis be 10 parts, vanilla be 3
Part, tsaoko be 3 parts, 6 parts of 150 parts of cooking wine and salt.
3. the processing method that a kind of cage stewes cured hog hoofs foods, it is characterised in that comprise the following steps：
Step one, by dried long bean cold water soak, dry, segment is then drenched naturally, obtains fresh kidney beans section, it is standby；Ginger is cleaned up
After cut into slices, obtain ginger slice, it is standby；Shallot is cleaned up into rear segment, onion parts is obtained, it is standby；By Radix Angelicae Sinensis, anise, asarum, Radix Codonopsis,
Vanilla, tsaoko are cleaned up rear standby with water；Cured trotter is eluted with water and is chopped into fritter, cured trotter block is obtained, it is standby；
Clear water is added in step 2, cage, by fresh kidney beans section, cured trotter block, ginger slice, onion parts, Radix Angelicae Sinensis, anise, asarum, party
Ginseng, vanilla and tsaoko are put into cage, add cooking wine and salt；
Step 3, is hung in moderate heat on fiery pit by cage and stewes 1~3 hour, off the pot, you can edible；Wherein, moderate heat is stretched out with the column of flame and hung
Tank side, flame is low and unstability, and flame is in blue red, and luminosity is bright to be defined.
4. the processing method that cage according to claim 3 stewes cured hog hoofs foods, it is characterised in that in step one, described
Dried long bean is formed by fresh dried without muscle beans.
5. the processing method that cage according to claim 3 stewes cured hog hoofs foods, it is characterised in that in step one, described
The time of dried long bean cold water soak is 3~4 hours.
6. the processing method that cage according to claim 3 stewes cured hog hoofs foods, it is characterised in that sprinkled when described off the pot
Chopped spring onion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710506175.3A CN107279778A (en) | 2017-06-28 | 2017-06-28 | A kind of cage stewes cured hog hoofs foods and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710506175.3A CN107279778A (en) | 2017-06-28 | 2017-06-28 | A kind of cage stewes cured hog hoofs foods and its processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107279778A true CN107279778A (en) | 2017-10-24 |
Family
ID=60099110
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710506175.3A Pending CN107279778A (en) | 2017-06-28 | 2017-06-28 | A kind of cage stewes cured hog hoofs foods and its processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107279778A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054092A (en) * | 2015-06-30 | 2015-11-18 | 巢湖市金魁食品加工有限公司 | Making method of spiced pig's trotters |
| CN106031520A (en) * | 2015-09-28 | 2016-10-19 | 吴艳 | Pot-stewed pig foot preparing method |
| CN106360387A (en) * | 2016-08-31 | 2017-02-01 | 倪吉亮 | Cooked pig trotter manufacturing method |
-
2017
- 2017-06-28 CN CN201710506175.3A patent/CN107279778A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054092A (en) * | 2015-06-30 | 2015-11-18 | 巢湖市金魁食品加工有限公司 | Making method of spiced pig's trotters |
| CN106031520A (en) * | 2015-09-28 | 2016-10-19 | 吴艳 | Pot-stewed pig foot preparing method |
| CN106360387A (en) * | 2016-08-31 | 2017-02-01 | 倪吉亮 | Cooked pig trotter manufacturing method |
Non-Patent Citations (2)
| Title |
|---|
| 文君: "《好吃易做川菜808样》", 30 June 2006, 中国商业出版社 * |
| 杜文涛: "《巴文化与岚皋》", 31 October 2015, 太白文艺出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102429193A (en) | Chafing dish seasoning and decocting method thereof | |
| CN105231322A (en) | Manufacturing method for selenium-rich spiced tea egg | |
| CN106360382A (en) | Spiced pork intestine and making method thereof | |
| CN107149138A (en) | A kind of formula of beef chili paste and preparation method thereof | |
| CN102940210B (en) | Processing method of boiling health black soybeans and prepared boiling health black soybeans thereof | |
| CN106307125A (en) | Marinated pig ears and preparation method thereof | |
| CN106235056A (en) | A kind of stew in soy sauce chicken feet and preparation method thereof | |
| CN106174061A (en) | A kind of rose beauty skin care dried beef and preparation method thereof | |
| CN106307135A (en) | Marinated pork and making method thereof | |
| CN105558987A (en) | Hotpot soup base with functions of dispelling wind and nourishing | |
| CN107279778A (en) | A kind of cage stewes cured hog hoofs foods and its processing method | |
| CN106307123A (en) | Marinated pig skin and making method thereof | |
| CN106261829A (en) | A kind of stew in soy sauce Hepar Sus domestica and preparation method thereof | |
| CN106261824A (en) | A kind of stew in soy sauce Gaster Sus domestica and preparation method thereof | |
| CN106418251A (en) | Braised chicken and preparation method thereof | |
| CN106261882A (en) | A kind of stew in soy sauce duck meat and preparation method thereof | |
| CN106165835A (en) | A kind of Fructus Lycii clearing away heat to improve acuity of vision dried beef and preparation method thereof | |
| CN106235057A (en) | A kind of stew in soy sauce duck neck and preparation method thereof | |
| CN106174122A (en) | A kind of Fructus Citri Limoniae is promoted the production of body fluid stomach invigorating dried beef and preparation method thereof | |
| CN106174059A (en) | A kind of Tremella nourishing YIN and moistening the lung dried beef and preparation method thereof | |
| CN105768010A (en) | Red beef vermicelli soup and making process thereof | |
| CN104982954A (en) | Face beautifying and blood replenishing honey pot and stone bowl low-fat armored duck and preparation method thereof | |
| CN108887603A (en) | A kind of dried beef and its processing method | |
| CN108771190A (en) | Health preserving hot pot bottom material | |
| CN106261826A (en) | A kind of stew in soy sauce Cor Sus domestica and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171024 |