CN107432432A - A kind of delicious trotter of pure and fresh mouthfeel and preparation method thereof - Google Patents
A kind of delicious trotter of pure and fresh mouthfeel and preparation method thereof Download PDFInfo
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- CN107432432A CN107432432A CN201710700134.8A CN201710700134A CN107432432A CN 107432432 A CN107432432 A CN 107432432A CN 201710700134 A CN201710700134 A CN 201710700134A CN 107432432 A CN107432432 A CN 107432432A
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- trotter
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- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 29
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 29
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 29
- 239000011425 bamboo Substances 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 18
- 235000013547 stew Nutrition 0.000 claims abstract description 16
- 235000014347 soups Nutrition 0.000 claims abstract description 13
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 7
- 240000005385 Jasminum sambac Species 0.000 claims abstract description 7
- 241000234435 Lilium Species 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 4
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000019991 rice wine Nutrition 0.000 claims abstract description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 5
- 238000001035 drying Methods 0.000 claims description 5
- 210000000003 hoof Anatomy 0.000 claims description 5
- 239000006210 lotion Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 235000019504 cigarettes Nutrition 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 abstract description 35
- 238000000034 method Methods 0.000 abstract description 14
- 235000013305 food Nutrition 0.000 abstract description 12
- 230000000694 effects Effects 0.000 abstract description 11
- 235000019640 taste Nutrition 0.000 abstract description 9
- 235000013325 dietary fiber Nutrition 0.000 abstract description 6
- 238000010411 cooking Methods 0.000 abstract description 5
- 235000020991 processed meat Nutrition 0.000 abstract description 5
- 230000018044 dehydration Effects 0.000 abstract description 3
- 238000006297 dehydration reaction Methods 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000000843 powder Substances 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract description 2
- 238000010257 thawing Methods 0.000 abstract description 2
- 241001330002 Bambuseae Species 0.000 description 24
- 239000000835 fiber Substances 0.000 description 12
- 230000001954 sterilising effect Effects 0.000 description 8
- 241000287828 Gallus gallus Species 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 235000013622 meat product Nutrition 0.000 description 4
- 210000003205 muscle Anatomy 0.000 description 4
- 235000021110 pickles Nutrition 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 235000002566 Capsicum Nutrition 0.000 description 3
- 241000758706 Piperaceae Species 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 229930003944 flavone Natural products 0.000 description 3
- 235000011949 flavones Nutrition 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 210000001519 tissue Anatomy 0.000 description 3
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- -1 flavone compound Chemical class 0.000 description 2
- 229910052736 halogen Inorganic materials 0.000 description 2
- 150000002367 halogens Chemical class 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000005855 radiation Effects 0.000 description 2
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- 244000118681 Iresine herbstii Species 0.000 description 1
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical group [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000000767 anti-ulcer Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000026030 halogenation Effects 0.000 description 1
- 238000005658 halogenation reaction Methods 0.000 description 1
- 208000018875 hypoxemia Diseases 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000001087 myotubule Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000000451 tissue damage Effects 0.000 description 1
- 231100000827 tissue damage Toxicity 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 239000002699 waste material Substances 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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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- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
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- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
The invention discloses a kind of delicious trotter of pure and fresh mouthfeel and preparation method thereof, it is made up of the raw material of following parts by weight：Bitter Bamboo Leaf, trotter, lotus leaf, basyleave, jasmine floral leaf, tealeaves, lily, dried orange peel, refined salt, soy sauce, yellow rice wine, cumin and appropriate water.The present invention is by trotter by cooking for a long time, make the meat water that is crisp rotten and inhaling sufficient quantity of trotter, then by thawing before cooking, then low-pressure low-temperature volatilization dehydration, this process can leave trickle space on the surface of trotter meat, reduce the moisture on top layer simultaneously, be advantageous to the preservation effect and mouthfeel in later stage, the soup stock of stew in soy sauce with the addition of a series of material of delicate fragrance tastes, it is easily tasty by the foregoing space left, mouthfeel is improved, the dietary fiber in last bamboo leaf powder can promote processed meat food stuff in the digestion of enteron aisle.
Description
Technical field
The invention belongs to the technology field of marinated food, and in particular to a kind of pure and fresh mouthfeel delicious trotter and its
Preparation method.
Background technology
Past stew in soy sauce based food such as most of Chicken Feet with Pickled Peppers is now to do now to sell, but as market demand increases, to prolong
The long products shelf-life, frequently with vacuum packaging, high temperature sterilization, the measures such as preservative are added to control the bacteria containing amount of product.But
High temperature high pressure sterilizing can make Chicken Feet with Pickled Peppers soft rotten, and elasticity reduces, and juice loss is serious, be lacked to overcome caused by high temperature sterilization
Fall into, the low temperature sterilization method that most of like product uses at present is radiation sterilizing.Radiation sterilizing is a kind of cold process for sterilizing,
The original color of product can be preferably kept, nutriment loss is reduced, improves edible quality.
With the development of work of conceding the land to forestry, bamboo cultivated area is just accounted for entirely with annual 3% speed increase, its output value
The 18% of state's forest culture and management gross output value.Bamboo has in fields such as building, traffic, water conservancy, agricultural, handicraft, paper-making industries widely should
With although however, as the discarded object after bamboo processing and utilization --- the leaf of bamboo has long medicinal and edible history in China,
But it is developed and relatively lagged behind.Recently achievement in research shows, substantial amounts of flavone compound and life are contained in Bitter Bamboo Leaf
Thing active polysaccharide and other active ingredients.Flavone compound has obvious antiulcer, spasmolysis, antibacterial, anti-inflammatory, reducing blood lipid and town
The physiological actions such as pain, also there is superoxide radical etc. in stronger removing organism.
Because market expands constantly, meat products is more and more, and the selection of people is also more and more, will produce accordingly
Raw meat product is remaining serious, and processing mode generally is that soon expired meat products is made by processing ripe material
Can, frozen food either vacuum-packed food etc., the waste of food can be reduced by such method, but such as
Chicken Feet with Pickled Peppers, stew in soy sauce trotter, stew in soy sauce chicken leg or beef, dried fish etc. are even in processing of the encapsulation money by sterilization, in vacuum packet
It is unavoidable after a period of time in pack also to be influenceed by temperature, humidity, packaging effect etc., the mouthfeel of processed meat food stuff, color and luster and
Taste is all different degrees of to be affected；Show meat tissue softening stickness, the dimmed tarnish of color and luster, while with a large amount of juice
There is bad smell in liquid stream；The present invention is directed to this point, a kind of new method will be developed, by adding the fragrant pungent of Bitter Bamboo Leaf powder
Material extract solution is to pickle, the tasty meat product of halogenation, improves its antiseptic antioxidation activity, reaches the purpose to extend the shelf life.
The content of the invention
The present invention improves seal-packed meat food from the angle for improving the mouthfeel of processed meat food stuff and extending the shelf life
The quality of product, realized particular by following method：
A kind of delicious trotter of pure and fresh mouthfeel, is made up of the raw material of following parts by weight：Bitter Bamboo Leaf 30 ~ 45, trotter 80 ~ 120, lotus leaf
6 ~ 12, basyleave 3 ~ 8, jasmine floral leaf 3 ~ 6, tealeaves 5 ~ 10, lily 2 ~ 5, dried orange peel 5 ~ 15, refined salt 25 ~ 35, soy sauce 10 ~ 20, yellow rice wine
20 ~ 30, cumin 5 ~ 10 and appropriate water.
A kind of preparation method of the delicious trotter of pure and fresh mouthfeel, including following steps,
（1）By the leaf of bamboo clean up after drying 10 ~ 15h in 60 ~ 80 DEG C of baking ovens, stir once per 2h, it is ground after taking-up
80 ~ 120 mesh sieves, saved backup in light tight container；
（2）Trotter is put into slaughterhouse, adds the clear water of 5 ~ 10 times of its parts by weight, cooks 80 ~ 120min, taking-up is put into refrigerator
Freezing, 1 ~ 2d of cold storage under the conditions of -15 ~ -5 DEG C, after the completion of be put into container, lower pressure is 0.1 ~ 0.4MPa, temperature 30 ~ 60
DEG C, place 3 ~ 6h of drying and dehydrating；
（3）Lotus leaf, basyleave, jasmine floral leaf, tealeaves and lily are mixed, is put into high temperature frying pan to do and fries 1 ~ 4min to surface of material
There is blue or green cigarette, then add soy sauce, refined salt and other following residual components being not directed to, while press solid-liquid ratio 1:6 ~ 12 plus water, one
Secondary property is boiled, and then small fire decocts 50 ~ 80min, filters to obtain soup；
（4）Will（3）Gained soup with（1）Gained Bitter Bamboo Leaf pulvis mixes, and is modulated into lotion, then even application exists（2）Pig
Hoof surface, in 40 ~ 50kHz of ultrasonic frequency, 70 ~ 80 DEG C, 20 ~ 30min of action time of Extracting temperature, after the completion of take out, stand
20 ~ 30h of stew in soy sauce, last clear water rinse surface residual debris, dry surface moisture.
The first step first：Meat material is put into clear water and cooks a period of time, by meat is cooked while well-done, in general
Processed meat food stuff meat is unfavorable for very much eating firmly, while it is to improve flesh by boiling that the cooking of the present invention, which also has a very big effect,
Moisture in meat tissue and cortex gap, improve the content of wherein Free water, meat is soft tasty, the effect of just melt in the mouth be because
To be filled with moisture in meat fiber, make caused by muscle tissue damage.This step can allow meat（Trotter, duck pawl, chicken feet,
Chicken leg, chicken gizzard etc.）The material for being usually used in shelf stable prepared foods fully absorbs water, and causes meat to expand.
Second step：Meat material is put into refrigerator and freezed, 2 ~ 3d of cold storage, inhales meat under the conditions of being stored in -18 ~ -5 DEG C
The Free water of receipts freezes to form ice crystal, and then low temperature volatilizees moisture under lower pressure, the step of being similarly to vacuum freeze-drying, still
Because so expending a large amount of material resources above, lower pressure is 0.1 ~ 0.4MPa, 30 ~ 60 DEG C of temperature without too harsh,
This process is ice crystal is directly evaporate into without the process of water in air, while is stayed in the meat fiber of meat material
More space has been descended, while has invented to cut into slices by the wax of this process meat by micro- sem observation and finds：Without cold storage
Meat product, its internal junction hoof tissue line is neat, and closely coupled each other, machine intimal surface is smooth, and plasm distribution is equal
It is even, the meat after freezing after vacuum dehydration, its muscle fibers contract after being denatured, the gap increase between fiber, muscle fibre
Cross section take on a different shape, fibrous inside occur cavity, it is in irregular shape, machine inner membrance and exomysium rupture.Muscle fibre it
Between form big ice crystal, extrude neighbouring muscle fibre, be allowed to that different degrees of distortion occurs, change original shape, together
When cause breach on the surface of meat, this point is easy to pickle tasty.
3rd step：The preparation of halogen material, spice is decocted repeatedly to obtain stew in soy sauce soup stock, traditional method is by stew in soy sauce soup stock
For directly soaking meat material, such method, not tight after meat immersion, meat is soft, and long-time storage easily occurs
The rotten to the corn situation of meat, and water absorption is excessive, for immediately edible not bad, but long-time storage is detrimental to, in soup stock
The lactic acid bacteria that microorganism, particularly dominant bacteria taste hypoxemia or anaerobism can grow, lactic acid bacteria can produce acid with decomposing protein
The taste and smell lost, is unfavorable for the formation of taste.So immersion stew in soy sauce the method present invention without using.
4th step：Using the fiber pulvis of Bitter Bamboo Leaf as carrier, then by the effect of ultrasonic wave, pickle tasty.Hair
Bright Bitter Bamboo Leaf fiber pulvis be by the leaf of bamboo clean up after in 60 ~ 80 DEG C of baking ovens dry about 10 ~ 15h（Do not have 2h to stir one
It is secondary）, 80 ~ 120 mesh sieves are crushed after taking-up, are saved backup in light tight container.Then by after the concentration of the soup stock of stew in soy sauce with hardship
Leaf of bamboo pulvis is mixed into lotion, and lotion is uniformly applied to the surface of stew in soy sauce material, then in 40 ~ 50kHz of ultrasonic frequency, carries
Take 70 ~ 80 DEG C of temperature, 20 ~ 30min of action time；After the completion of take out, standing pickle 20 ~ 30h, finally utilize clear water eluting surface
Bitter Bamboo Leaf pulvis.Dietary fiber is rich in the leaf of bamboo, effect of the dietary fiber to human body, is not spoken more here, the present invention is main
It is that the connecting key that macromolecular components in fiber are improved by the hole blast action of ultrasonic wave is broken, is changed into smaller small molecule
Special fibre composition, while part insoluble composition can be made to be changed into soluble component, the fine and close mesh space structure of fiber
It is changed into loose network structure, volume and specific surface area increase, the water absorbing force having, retention ability, expansive force and oil sucting force increase
By force, the mouthfeel of meat and shelf-life all increase, and judge that the reason for possible is that the delicate fragrance mouthfeel that the leaf of bamboo carries also enters meat
In matter material, while stew in soy sauce soup stock is on porous meat surface, easier tasty under the influence of the ultrasonic waves.Improve the shelf-life
The reason for possible is：On the one hand the effect of ultrasonic wave has refined the dietary fiber in leaf of bamboo pulvis, improve the oil suction of dietary fiber
Power, reduces the fat content of meat material, and grease is to cause meat to go bad one of the reason for critically important；Simultaneously in Bitter Bamboo Leaf
Polysaccharides in Bamboo Leaves, bamboo-leaves flavones there is extraction effect, the oxidation resistance of these active polysaccharides from plants is very strong, so improving halogen
The shelf-life of food processed.
The meat material of the last present invention is in good taste, and meat is tight tasty and refreshing, long shelf-life, the leaf of bamboo dietary fiber tool contained
There are the functions such as rush digestion.
Beneficial effect of the present invention：Trotter by cooking for a long time, is made the meat of trotter crisp rotten and inhaled sufficient by the present invention
The water of amount, by thawing before then cooking, then low-pressure low-temperature volatilization dehydration, this process can be stayed on the surface of trotter meat
Under trickle space, while reduce the moisture on top layer, be advantageous to the preservation effect and mouthfeel in later stage, the soup stock of stew in soy sauce with the addition of
A series of material of delicate fragrance tastes, it is easily tasty by the foregoing space left, mouthfeel is improved, the meals in last bamboo leaf powder
Fiber can promote processed meat food stuff in the digestion of enteron aisle.
Embodiment
A kind of delicious trotter of pure and fresh mouthfeel, by following weight（Kg）Raw material be made：Bitter Bamboo Leaf 35, trotter 100, lotus leaf
10th, basyleave 4, jasmine floral leaf 4, tealeaves 8, lily 3, dried orange peel 10, refined salt 30, soy sauce 14, yellow rice wine 25, cumin 6 and appropriate water.
A kind of preparation method of the delicious trotter of pure and fresh mouthfeel, including following steps,
（1）Stirred what the leaf of bamboo cleaned up once after dry 12h in 75 DEG C of baking ovens, every 2h, ground 95 mesh sieve after taking-up,
Saved backup in light tight container；
（2）Trotter is put into slaughterhouse, adds the clear water of 6 times of its parts by weight, cooks 95min, taking-up, which is put into refrigerator, to be freezed,
The cold storage 2d under the conditions of -10 DEG C, after the completion of be put into container, lower pressure is 0.2MPa, temperature 45 C, places drying and dehydrating
5h；
（3）Lotus leaf, basyleave, jasmine floral leaf, tealeaves and lily are mixed, is put into high temperature frying pan to do and fries 2min and have to surface of material
Blue or green cigarette, soy sauce, refined salt and other following residual components being not directed to then are added, while press solid-liquid ratio 1:8 add water, disposably boil
Boiling, then small fire decoction 65min, filters to obtain soup；
（4）Will（3）Gained soup with（1）Gained Bitter Bamboo Leaf pulvis mixes, and is modulated into lotion, then even application exists（2）Pig
Hoof surface, in ultrasonic frequency 45kHz, 75 DEG C, action time 26min of Extracting temperature, after the completion of take out, stand stew in soy sauce 24h, most
Clear water rinses surface residual debris afterwards, dries surface moisture.
Invention effect counts：
The trotter of the trotter of the present invention and common stew in soy sauce is done into contrast and finds that trotter meat of the present invention is more tight, in good taste, mouth
Taste is pure and fresh, and the shelf-life is longer, glossy.
Commonsense method stew in soy sauce trotter：Meat is loose, have juice to ooze out, meat is nonelastic, stickness, softening, without wilful, burnt
Paste, exposure has tapinoma-odour in atmosphere for a long time.
Claims (2)
- A kind of 1. delicious trotter of pure and fresh mouthfeel, it is characterised in that：It is made up of the raw material of following parts by weight：Bitter Bamboo Leaf 30 ~ 45, pig Hoof 80 ~ 120, lotus leaf 6 ~ 12, basyleave 3 ~ 8, jasmine floral leaf 3 ~ 6, tealeaves 5 ~ 10, lily 2 ~ 5, dried orange peel 5 ~ 15, refined salt 25 ~ 35, Soy sauce 10 ~ 20, yellow rice wine 20 ~ 30, cumin 5 ~ 10 and appropriate water.
- A kind of 2. preparation method of the delicious trotter of pure and fresh mouthfeel according to claim 1, it is characterised in that：Including following several Individual step,（1）By the leaf of bamboo clean up after drying 10 ~ 15h in 60 ~ 80 DEG C of baking ovens, stir once per 2h, it is ground after taking-up 80 ~ 120 mesh sieves, saved backup in light tight container；（2）Trotter is put into slaughterhouse, adds the clear water of 5 ~ 10 times of its parts by weight, cooks 80 ~ 120min, taking-up is put into refrigerator Freezing, 1 ~ 2d of cold storage under the conditions of -15 ~ -5 DEG C, after the completion of be put into container, lower pressure is 0.1 ~ 0.4MPa, temperature 30 ~ 60 DEG C, place 3 ~ 6h of drying and dehydrating；（3）Lotus leaf, basyleave, jasmine floral leaf, tealeaves and lily are mixed, is put into high temperature frying pan to do and fries 1 ~ 4min to surface of material There is blue or green cigarette, then add soy sauce, refined salt and other following residual components being not directed to, while press solid-liquid ratio 1:6 ~ 12 plus water, one Secondary property is boiled, and then small fire decocts 50 ~ 80min, filters to obtain soup；（4）Will（3）Gained soup with（1）Gained Bitter Bamboo Leaf pulvis mixes, and is modulated into lotion, then even application exists（2）Pig Hoof surface, in 40 ~ 50kHz of ultrasonic frequency, 70 ~ 80 DEG C, 20 ~ 30min of action time of Extracting temperature, after the completion of take out, stand 20 ~ 30h of stew in soy sauce, last clear water rinse surface residual debris, dry surface moisture.
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| CN201710700134.8A CN107432432A (en) | 2017-08-16 | 2017-08-16 | A kind of delicious trotter of pure and fresh mouthfeel and preparation method thereof |
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| CN201710700134.8A CN107432432A (en) | 2017-08-16 | 2017-08-16 | A kind of delicious trotter of pure and fresh mouthfeel and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019669A (en) * | 2006-02-14 | 2007-08-22 | 廖张继 | Production process of bamboo scented melon seed |
| CN106616416A (en) * | 2016-12-16 | 2017-05-10 | 重庆全航食品有限公司 | Production method of smoked pig's feet |
| CN106901251A (en) * | 2016-12-30 | 2017-06-30 | 浙江海洋大学 | A kind of production method of new crispy texture squid chip |
| CN106912816A (en) * | 2017-03-25 | 2017-07-04 | 周红 | A kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali |
-
2017
- 2017-08-16 CN CN201710700134.8A patent/CN107432432A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019669A (en) * | 2006-02-14 | 2007-08-22 | 廖张继 | Production process of bamboo scented melon seed |
| CN106616416A (en) * | 2016-12-16 | 2017-05-10 | 重庆全航食品有限公司 | Production method of smoked pig's feet |
| CN106901251A (en) * | 2016-12-30 | 2017-06-30 | 浙江海洋大学 | A kind of production method of new crispy texture squid chip |
| CN106912816A (en) * | 2017-03-25 | 2017-07-04 | 周红 | A kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali |
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Application publication date: 20171205 |