CN107484973A - A kind of preparation method of sour soup pig's feet - Google Patents
A kind of preparation method of sour soup pig's feet Download PDFInfo
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- CN107484973A CN107484973A CN201710612933.XA CN201710612933A CN107484973A CN 107484973 A CN107484973 A CN 107484973A CN 201710612933 A CN201710612933 A CN 201710612933A CN 107484973 A CN107484973 A CN 107484973A
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- feet
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Classifications
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- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
Abstract
The invention discloses a kind of preparation method of sour soup pig's feet, mainly include pig's feet processing, prepare soup stock, the step such as soup makes, sour soup makes, simmered, the pig's feet mouthfeel perfume (or spice) that the present invention makes is glutinous, fertile and oiliness, attractive color, vinegar-pepper moderate, with fragrance striking the nose.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of preparation method of sour soup pig's feet.
Background technology
Pork is one of most important food on dining table, and pig's feet contains abundant collagen, enjoys the favor of people,
Especially like the Ms of beautifying face and moistering lotion, be even more to like having adding to the food that collagen enriches.And pig's feet meat also contains someone
Body grows required abundant high-quality protein, fat and vitamin etc., and Fresh ＆ Tender in Texture easy to digest.Pig's feet provides for the mankind
Good protein and required aliphatic acid.Also the cysteine that ferroheme (Organic Iron) can be provided and promote iron to absorb, can improve
Hypoferric anemia.
The content of the invention
For above-mentioned, it is an object of the invention to provide a kind of preparation method of sour soup pig's feet.
A kind of preparation method of sour soup pig's feet, comprises the following steps:
(1) the uniform pig's feet of selection individual, unhairing simultaneously thoroughly remove remaining fine hair in pig's feet and dirt on carbon fire,
Clean drained and standby；
(2) the pig's feet stripping and slicing that will be got ready, be put into boiling water roll it is ripe, it is drained and standby being rinsed well with water；
(3) soup stock is prepared：Soup stock is by including soup bed material and additive, by weight, the soup bed material includes：2.4-3
Parts by weight Huang meat ginger, the 4-5 parts by weight root of Dahurain angelica, 1.6-2 parts by weight anise, 2.4-3 parts by weight husky ginger, 0.1-0.5 parts by weight tsaoko,
0.1-0.5 parts by weight spiceleaf, 0.1-0.5 parts by weight fennel seeds, 0.5-1 parts by weight millet starch, 1-2 parts by weight rice wine, 1-2 weight
Part is sweet and sour, and the additive includes：40-60 parts by weight spiral shell, 1-2 parts by weight pepper, 0.5-1 parts by weight purple perilla seed, 1-2 weight
Part Chinese prickly ash, 1-2 parts by weight garlic, 1-2 parts by weight chilli, 4-5 parts by weight fermented bean curd, 4-5 parts by weight purple perilla, 4-5 weight
Part lemon-grass, 4-5 parts by weight soya sauces；
(4) soup makes：By weight, 400-500 parts by weight water is added in pot, soup bottom is added after boiling by intense fire
Material, is changed to slow fire and boils 5 hours after boiling again, meanwhile, spiral shell is cleaned up, appropriate peanut oil is poured into pot, is heated
To 80 DEG C, addition spiral shell, pepper, purple perilla seed, Chinese prickly ash, garlic, chilli big fire stir-fry 5 minutes, then add fermented bean curd
Stir-frying 3 minutes, cease fire it poured into together with purple perilla, lemon-grass, soya sauce in soup bed material boiler continue slow fire boil it is 1 small
When, obtain soup；
(5) sour soup makes：Take high-quality tomato and ginger to clean to smash, together put into native jar and send out with rice wine, salt
Ferment, tomato, ginger, the weight ratio of rice wine and salt are 10:1:0.3:0.2, fermented more than 3 months using anaerobic mode, i.e.,
Obtain sour soup；
(6) take the 10 kilograms of pig's feet handled well blocks to be put into pressure cooker, add the soup stock that step (3) makes, addition is
Do not had pig's feet block just, and then added sour soup, 20 grams of wood ginger oils, 30 grams of ginger slices, 10 grammeters prepared by 1 kilogram of step (4)
Vinegar, 10 grammeter wine, 20 chilli powders, are opened fire and simmer, and upper vapour is ceased fire the sabot that takes the dish out of the pot after five minutes, spill into appropriate tomato block, bubble pin i.e.
Obtain product.
Present invention also offers a kind of sour soup pig's feet, it is characterised in that is made using the above method.
It is an advantage of the invention that：The pig's feet mouthfeel perfume (or spice) that the present invention makes is glutinous, fertilizer and oiliness, attractive color, vinegar-pepper moderate, fragrant
Gas assails the nostrils.
Embodiment
Presently preferred embodiments of the present invention is described in detail below so that advantages and features of the invention can be easier to by
It will be appreciated by those skilled in the art that apparent clearly defined so as to be made to protection scope of the present invention.
Embodiment 1
A kind of preparation method of sour soup pig's feet, comprises the following steps:
(1) the uniform pig's feet of selection individual, unhairing simultaneously thoroughly remove remaining fine hair in pig's feet and dirt on carbon fire,
Clean drained and standby；
(2) the pig's feet stripping and slicing that will be got ready, be put into boiling water roll it is ripe, it is drained and standby being rinsed well with water；
(3) soup stock is prepared：Soup stock is by including soup bed material and additive, by weight, the soup bed material includes：2.4 weight
Measure part Huang meat ginger, the 4 parts by weight roots of Dahurain angelica, 1.6 parts by weight anise, 2.4 parts by weight husky gingers, 0.1 parts by weight tsaoko, 0.1 parts by weight perfume
Leaf, 0.1 parts by weight fennel seeds, 0.5 parts by weight millet starch, 1 parts by weight rice wine, 1 parts by weight are sweet and sour, and the additive includes：40
Parts by weight spiral shell, 1 parts by weight pepper, 0.5 parts by weight purple perilla seed, 1 parts by weight Chinese prickly ash, 1 parts by weight garlic, 1 parts by weight extra dry red wine are peppery
Green pepper, 4 parts by weight fermented bean curd, 4 parts by weight purple perillas, 4 parts by weight lemon-grasses, 4 parts by weight soya sauces；
(4) soup makes：By weight, 400 parts by weight water are added in pot, soup bed material is added after boiling by intense fire, then
It is secondary boil after be changed to slow fire and boil 5 hours, meanwhile, spiral shell is cleaned up, appropriate peanut oil is poured into pot, is heated to 80
DEG C, addition spiral shell, pepper, purple perilla seed, Chinese prickly ash, garlic, chilli big fire stir-fry 5 minutes, then add fermented bean curd stir-frying 3
Minute, cease fire it to pour into together with purple perilla, lemon-grass, soya sauce in soup bed material boiler and continue slow fire and boil 1 hour, obtain
Soup；
(5) sour soup makes：Take high-quality tomato and ginger to clean to smash, together put into native jar and send out with rice wine, salt
Ferment, tomato, ginger, the weight ratio of rice wine and salt are 10:1:0.3:0.2, fermented more than 3 months using anaerobic mode, i.e.,
Obtain sour soup；
(6) take the 10 kilograms of pig's feet handled well blocks to be put into pressure cooker, add the soup stock that step (3) makes, addition is
Do not had pig's feet block just, and then added sour soup, 20 grams of wood ginger oils, 30 grams of ginger slices, 10 grammeters prepared by 1 kilogram of step (4)
Vinegar, 10 grammeter wine, 20 chilli powders, are opened fire and simmer, and upper vapour is ceased fire the sabot that takes the dish out of the pot after five minutes, spill into appropriate tomato block, bubble pin i.e.
Obtain product.
Embodiment 2
A kind of preparation method of sour soup pig's feet, comprises the following steps:
(1) the uniform pig's feet of selection individual, unhairing simultaneously thoroughly remove remaining fine hair in pig's feet and dirt on carbon fire,
Clean drained and standby；
(2) the pig's feet stripping and slicing that will be got ready, be put into boiling water roll it is ripe, it is drained and standby being rinsed well with water；
(3) soup stock is prepared：Soup stock is by including soup bed material and additive, by weight, the soup bed material includes：2.8 weight
Measure part Huang meat ginger, the 4.5 parts by weight roots of Dahurain angelica, 1.8 parts by weight anise, 2.7 parts by weight husky gingers, 0.3 parts by weight tsaoko, 0.3 parts by weight
Spiceleaf, 0.3 parts by weight fennel seeds, 0.75 parts by weight millet starch, 1.5 parts by weight rice wine, 1.5 parts by weight are sweet and sour, the additive
Including：50 parts by weight spiral shells, 1.5 parts by weight peppers, 0.75 parts by weight purple perilla seed, 1.5 parts by weight Chinese prickly ashes, 1.5 parts by weight garlics,
1.5 parts by weight chillis, 4.5 parts by weight fermented bean curd, 4.5 parts by weight purple perillas, 4.5 parts by weight lemon-grasses, 4.5 parts by weight soya beans
Sauce；
(4) soup makes：By weight, 450 parts by weight water are added in pot, soup bed material is added after boiling by intense fire, then
It is secondary boil after be changed to slow fire and boil 5 hours, meanwhile, spiral shell is cleaned up, appropriate peanut oil is poured into pot, is heated to 80
DEG C, addition spiral shell, pepper, purple perilla seed, Chinese prickly ash, garlic, chilli big fire stir-fry 5 minutes, then add fermented bean curd stir-frying 3
Minute, cease fire it to pour into together with purple perilla, lemon-grass, soya sauce in soup bed material boiler and continue slow fire and boil 1 hour, obtain
Soup；
(5) sour soup makes：Take high-quality tomato and ginger to clean to smash, together put into native jar and send out with rice wine, salt
Ferment, tomato, ginger, the weight ratio of rice wine and salt are 10:1:0.3:0.2, fermented more than 3 months using anaerobic mode, i.e.,
Obtain sour soup；
(6) take the 10 kilograms of pig's feet handled well blocks to be put into pressure cooker, add the soup stock that step (3) makes, addition is
Do not had pig's feet block just, and then added sour soup, 20 grams of wood ginger oils, 30 grams of ginger slices, 10 grammeters prepared by 1 kilogram of step (4)
Vinegar, 10 grammeter wine, 20 chilli powders, are opened fire and simmer, and upper vapour is ceased fire the sabot that takes the dish out of the pot after five minutes, spill into appropriate tomato block, bubble pin i.e.
Obtain product.
Embodiment 3
A kind of preparation method of sour soup pig's feet, comprises the following steps:
(1) the uniform pig's feet of selection individual, unhairing simultaneously thoroughly remove remaining fine hair in pig's feet and dirt on carbon fire,
Clean drained and standby；
(2) the pig's feet stripping and slicing that will be got ready, be put into boiling water roll it is ripe, it is drained and standby being rinsed well with water；
(3) soup stock is prepared：Soup stock is by including soup bed material and additive, by weight, the soup bed material includes：3 weight
The yellow meat ginger of part, the 5 parts by weight roots of Dahurain angelica, 2 parts by weight anise, 3 parts by weight husky gingers, 0.5 parts by weight tsaoko, 0.5 parts by weight spiceleaf, 0.5
Parts by weight fennel seeds, 1 parts by weight millet starch, 2 parts by weight rice wine, 2 parts by weight are sweet and sour, and the additive includes：60 parts by weight spiral shells
Snail, 2 parts by weight peppers, 1 parts by weight purple perilla seed, 2 parts by weight Chinese prickly ashes, 2 parts by weight garlics, 2 parts by weight chillis, 5 parts by weight
Fermented bean curd, 5 parts by weight purple perillas, 5 parts by weight lemon-grasses, 5 parts by weight soya sauces；
(4) soup makes：By weight, 500 parts by weight water are added in pot, soup bed material is added after boiling by intense fire, then
It is secondary boil after be changed to slow fire and boil 5 hours, meanwhile, spiral shell is cleaned up, appropriate peanut oil is poured into pot, is heated to 80
DEG C, addition spiral shell, pepper, purple perilla seed, Chinese prickly ash, garlic, chilli big fire stir-fry 5 minutes, then add fermented bean curd stir-frying 3
Minute, cease fire it to pour into together with purple perilla, lemon-grass, soya sauce in soup bed material boiler and continue slow fire and boil 1 hour, obtain
Soup；
(5) sour soup makes：Take high-quality tomato and ginger to clean to smash, together put into native jar and send out with rice wine, salt
Ferment, tomato, ginger, the weight ratio of rice wine and salt are 10:1:0.3:0.2, fermented more than 3 months using anaerobic mode, i.e.,
Obtain sour soup；
(6) take the 10 kilograms of pig's feet handled well blocks to be put into pressure cooker, add the soup stock that step (3) makes, addition is
Do not had pig's feet block just, and then added sour soup, 20 grams of wood ginger oils, 30 grams of ginger slices, 10 grammeters prepared by 1 kilogram of step (4)
Vinegar, 10 grammeter wine, 20 chilli powders, are opened fire and simmer, and upper vapour is ceased fire the sabot that takes the dish out of the pot after five minutes, spill into appropriate tomato block, bubble pin i.e.
Obtain product.
Claims (2)
1. a kind of preparation method of sour soup pig's feet, it is characterised in that comprise the following steps:
(1) the uniform pig's feet of selection individual, unhairing simultaneously thoroughly remove remaining fine hair in pig's feet and dirt on carbon fire, clean
It is drained and standby；
(2) the pig's feet stripping and slicing that will be got ready, be put into boiling water roll it is ripe, it is drained and standby being rinsed well with water；
(3) soup stock is prepared：Soup stock is by including soup bed material and additive, by weight, the soup bed material includes：2.4-3 weight
The yellow meat ginger of part, the 4-5 parts by weight root of Dahurain angelica, 1.6-2 parts by weight anise, 2.4-3 parts by weight husky ginger, 0.1-0.5 parts by weight tsaoko, 0.1-
0.5 parts by weight spiceleaf, 0.1-0.5 parts by weight fennel seeds, 0.5-1 parts by weight millet starch, 1-2 parts by weight rice wine, 1-2 parts by weight sugar
Vinegar, the additive include：40-60 parts by weight spiral shell, 1-2 parts by weight pepper, 0.5-1 parts by weight purple perilla seed, 1-2 parts by weight flower
Green pepper, 1-2 parts by weight garlic, 1-2 parts by weight chilli, 4-5 parts by weight fermented bean curd, 4-5 parts by weight purple perilla, 4-5 parts by weight are fragrant
Cogongrass, 4-5 parts by weight soya sauces；
(4) soup makes：By weight, 400-500 parts by weight water is added in pot, soup bed material is added after boiling by intense fire, then
It is secondary boil after be changed to slow fire and boil 5 hours, meanwhile, spiral shell is cleaned up, appropriate peanut oil is poured into pot, is heated to 80
DEG C, addition spiral shell, pepper, purple perilla seed, Chinese prickly ash, garlic, chilli big fire stir-fry 5 minutes, then add fermented bean curd stir-frying 3
Minute, cease fire it to pour into together with purple perilla, lemon-grass, soya sauce in soup bed material boiler and continue slow fire and boil 1 hour, obtain
Soup；
(5) sour soup makes：Take high-quality tomato and ginger to clean to smash, together put into native jar and ferment with rice wine, salt, west
Red persimmon, ginger, the weight ratio of rice wine and salt are 10:1:0.3:0.2, fermented more than 3 months using anaerobic mode, produce acid
Soup；
(6) take the 10 kilograms of pig's feet handled well blocks to be put into pressure cooker, add the soup stock that step (3) makes, addition is just
Pig's feet block is not crossed, then adds sour soup, 20 grams of wood ginger oils, 30 grams of ginger slices, 10 grammeter vinegar, 10 prepared by 1 kilogram of step (4)
Grammeter wine, 20 chilli powders, are opened fire and simmer, and upper vapour is ceased fire the sabot that takes the dish out of the pot after five minutes, spill into appropriate tomato block, bubble pin produces production
Product.
2. a kind of sour soup pig's feet, it is characterised in that made using the method described in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710612933.XA CN107484973A (en) | 2017-07-25 | 2017-07-25 | A kind of preparation method of sour soup pig's feet |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710612933.XA CN107484973A (en) | 2017-07-25 | 2017-07-25 | A kind of preparation method of sour soup pig's feet |
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| Publication Number | Publication Date |
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| CN107484973A true CN107484973A (en) | 2017-12-19 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710612933.XA Pending CN107484973A (en) | 2017-07-25 | 2017-07-25 | A kind of preparation method of sour soup pig's feet |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783361A (en) * | 2018-05-25 | 2018-11-13 | 贵州亮欢寨生物科技有限公司 | A kind of zymotechnique of gelled acid soup |
| CN108783196A (en) * | 2018-05-25 | 2018-11-13 | 贵州亮欢寨生物科技有限公司 | A kind of acid soup chitling and its processing method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1454520A (en) * | 2003-04-30 | 2003-11-12 | 贵阳南明百事吉饭庄 | Fish with sour-soup and its making process |
| CN104187787A (en) * | 2014-06-30 | 2014-12-10 | 潘玫洁 | Preparation method for dark-plum pig's knuckle |
| CN105918990A (en) * | 2016-04-29 | 2016-09-07 | 广西螺霸王食品有限公司 | Preparation method of bellamya quadrata and duck feet sapo |
| CN106261827A (en) * | 2016-08-19 | 2017-01-04 | 戴海 | A kind of lotus perfume (or spice) pig's feet and preparation method thereof |
-
2017
- 2017-07-25 CN CN201710612933.XA patent/CN107484973A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1454520A (en) * | 2003-04-30 | 2003-11-12 | 贵阳南明百事吉饭庄 | Fish with sour-soup and its making process |
| CN104187787A (en) * | 2014-06-30 | 2014-12-10 | 潘玫洁 | Preparation method for dark-plum pig's knuckle |
| CN105918990A (en) * | 2016-04-29 | 2016-09-07 | 广西螺霸王食品有限公司 | Preparation method of bellamya quadrata and duck feet sapo |
| CN106261827A (en) * | 2016-08-19 | 2017-01-04 | 戴海 | A kind of lotus perfume (or spice) pig's feet and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783361A (en) * | 2018-05-25 | 2018-11-13 | 贵州亮欢寨生物科技有限公司 | A kind of zymotechnique of gelled acid soup |
| CN108783196A (en) * | 2018-05-25 | 2018-11-13 | 贵州亮欢寨生物科技有限公司 | A kind of acid soup chitling and its processing method |
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Application publication date: 20171219 |