CN108157822A - A kind of manufacture craft of cured pig's feet - Google Patents
A kind of manufacture craft of cured pig's feet Download PDFInfo
- Publication number
- CN108157822A CN108157822A CN201611117452.3A CN201611117452A CN108157822A CN 108157822 A CN108157822 A CN 108157822A CN 201611117452 A CN201611117452 A CN 201611117452A CN 108157822 A CN108157822 A CN 108157822A
- Authority
- CN
- China
- Prior art keywords
- feet
- pig
- parts
- salt
- fire
- 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
Classifications
-
- 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
- A23B4/044—Smoking; Smoking devices
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biological Depolymerization Polymers (AREA)
- Compositions Of Macromolecular Compounds (AREA)
Abstract
The invention discloses a kind of manufacture craft of cured pig's feet, step includes following：（1）Pretreatment；（2）Knife is drawn；（3）Smear salt；（4）Auxiliary material processed；（5）It is marinated；（6）It fire-cures；（7）It dries.The manufacture craft of cured pig's feet provided by the invention, made cured pig's feet had both retained the abundant collagen of pig's feet, ate that meat moccasin is crisp, and full of nutrition and taste shows unique characteristics.
Description
Technical field
The present invention relates to meat manufacture fields, and in particular to a kind of manufacture craft of cured pig's feet.
Background technology
Bacon, the fabricated product under referring to meat after marinated using baking or daylight made by exposure, is that China salts down
One kind of meat.Since its water content is relatively low, salt content is higher, so its anti-corrosion ability is strong, the holding time is longer with characteristic wind
Taste.
At present, bacon also slowly develops into other edible positions progress using domestic animal other than using meat as material
The making of bacon.The type of bacon is more and more diversified.The traditional Chinese medical science thinks that pig's feet is mild-natured, sweet-salty, is a kind of U.S. of similar bear's paw
Taste dish and cure the disease " good medicine ".Pig's feet is used as cured system, method is less at present.
Invention content
The object of the present invention is to provide a kind of manufacture craft of cured pig's feet, made cured pig's feet had both retained pig's feet and had enriched
Collagen, eat that meat moccasin is crisp, and full of nutrition and taste shows unique characteristics.
Technical scheme of the present invention：A kind of manufacture craft of cured pig's feet, step include following：（1）Pretreatment, in pig's feet
Salt is smeared, 9-13min is stood, is then cleaned with clear water, then rubs pig's feet 3-5min with white wine, then cleaned with clear water；（2）Knife is drawn,
It is scratched with the pig's feet of knife after the pre-treatment；（3）Salt is smeared, the pig's feet salt treatment that will be scratched, the gravimetric scale of pig's feet and salt is
0.01:170-210 stands 2-3 days；（4）Auxiliary material processed, according to following 2-3 parts of parts by weight illiciumverum, 1-2 parts of cassia bark, 3-5 parts of rock sugar,
After 2-4 parts of cumin, 4-6 parts of Chinese prickly ash, 1-3 parts of orange peel, 1-2 parts of cloves are pulverized and mixed, soy sauce, olive oil is added to be modulated into auxiliary material；（5）
It is marinated, it will be cleaned with the pig's feet after salt treatment, then auxiliary material be applied in pig's feet；（6）It fire-cures, using rice husk, sawdust as fuel
Fire-cure 3-5 days；（7）It dries, the pig's feet hang airing after fire-cureing is to get cured pig's feet.
The manufacture craft of aforementioned cured pig's feet, the step（6）In fire-cure temperature as 46-56 DEG C.
Compared with prior art, the manufacture craft of cured pig's feet provided by the present invention uses pig's feet as raw material, by locating in advance
The methods of reason, knife are drawn, smear salt, pickle, fire-cureing makes cured pig's feet, and made cured pig's feet had both retained the abundant collagen of pig's feet,
It is crisp to eat meat moccasin, full of nutrition and taste shows unique characteristics.
Specific embodiment：
For a better understanding of the present invention, below by embodiment, the present invention is further described, and embodiment is served only for explaining this hair
It is bright, any restriction will not be formed to the present invention.
Embodiment 1：
A kind of manufacture craft of cured pig's feet, step include following：（1）Salt is smeared in pretreatment in pig's feet, stands 11min, Ran Houyong
Clear water is cleaned, then rubs pig's feet 4min with white wine, then cleaned with clear water；（2）Knife is drawn, and is scratched with the pig's feet of knife after the pre-treatment；
（3）Salt is smeared, the pig's feet salt treatment that will be scratched, the gravimetric scale of pig's feet and salt is 0.01:190, stand 2.5 days；（4）It makes auxiliary
Material, according to 2.5 parts of following parts by weight illiciumverum, 1.5 parts of cassia bark, 4 parts of rock sugar, 3 parts of cumin, 5 parts of Chinese prickly ash, 2 parts of orange peel, cloves 1.5
After part is pulverized and mixed, soy sauce, olive oil is added to be modulated into auxiliary material；（5）It is marinated, it will be cleaned with the pig's feet after salt treatment, it then will be auxiliary
Material is applied in pig's feet；（6）It fire-cures, as fuel fire-cure 4 days using rice husk, sawdust；（7）It dries, the pig's feet after fire-cureing is hanged
Extension is dried to get cured pig's feet.
The step（6）In fire-cure temperature as 51 DEG C.
Embodiment 2：
A kind of manufacture craft of cured pig's feet, step include following：（1）Salt is smeared in pretreatment in pig's feet, stands 9min, Ran Houyong
Clear water is cleaned, then rubs pig's feet 3min with white wine, then cleaned with clear water；（2）Knife is drawn, and is scratched with the pig's feet of knife after the pre-treatment；
（3）Salt is smeared, the pig's feet salt treatment that will be scratched, the gravimetric scale of pig's feet and salt is 0.01:170, stand 3 days；（4）Auxiliary material processed,
It is pulverized and mixed according to 2 parts of following parts by weight illiciumverum, 1 part of cassia bark, 3 parts of rock sugar, 2 parts of cumin, 4 parts of Chinese prickly ash, 1 part of orange peel, 1 part of cloves
Afterwards, soy sauce, olive oil is added to be modulated into auxiliary material；（5）It is marinated, it will be cleaned with the pig's feet after salt treatment, auxiliary material be then applied to pig
On foot；（6）It fire-cures, as fuel fire-cure 3 days using rice husk, sawdust；（7）Dry, the pig's feet hang airing after fire-cureing to get
Cured pig's feet.
The step（6）In fire-cure temperature as 46 DEG C.
Embodiment 3：
A kind of manufacture craft of cured pig's feet, step include following：（1）Salt is smeared in pretreatment in pig's feet, stands 13min, Ran Houyong
Clear water is cleaned, then rubs pig's feet 3min with white wine, then cleaned with clear water；（2）Knife is drawn, and is scratched with the pig's feet of knife after the pre-treatment；
（3）Salt is smeared, the pig's feet salt treatment that will be scratched, the gravimetric scale of pig's feet and salt is 0.01:210, stand 2 days；（4）Auxiliary material processed,
It is pulverized and mixed according to 3 parts of following parts by weight illiciumverum, 2 parts of cassia bark, 5 parts of rock sugar, 4 parts of cumin, 6 parts of Chinese prickly ash, 3 parts of orange peel, 2 parts of cloves
Afterwards, soy sauce, olive oil is added to be modulated into auxiliary material；（5）It is marinated, it will be cleaned with the pig's feet after salt treatment, auxiliary material be then applied to pig
On foot；（6）It fire-cures, as fuel fire-cure 5 days using rice husk, sawdust；（7）Dry, the pig's feet hang airing after fire-cureing to get
Cured pig's feet.
The step（6）In fire-cure temperature as 56 DEG C.
Claims (2)
1. a kind of manufacture craft of cured pig's feet, it is characterised in that：Step includes following：（1）Pretreatment, smears salt in pig's feet, quiet
9-13min is put, is then cleaned with clear water, then rubs pig's feet 3-5min with white wine, then cleaned with clear water；（2）Knife is drawn, with knife pre-
Treated, and pig's feet is scratched；（3）Salt is smeared, the pig's feet salt treatment that will be scratched, the gravimetric scale of pig's feet and salt is 0.01:170-
210, stand 2-3 days；（4）Auxiliary material processed, according to following 2-3 parts of parts by weight illiciumverum, 1-2 parts of cassia bark, 3-5 parts of rock sugar, cumin 2-4
After part, 4-6 parts of Chinese prickly ash, 1-3 parts of orange peel, 1-2 parts of cloves are pulverized and mixed, soy sauce, olive oil is added to be modulated into auxiliary material；（5）It is marinated, it will
It is cleaned with the pig's feet after salt treatment, then auxiliary material is applied in pig's feet；（6）It fire-cures, is fire-cureed using rice husk, sawdust as fuel
3-5 days；（7）It dries, the pig's feet hang airing after fire-cureing is to get cured pig's feet.
2. the manufacture craft of cured pig's feet according to claim 1, it is characterised in that：The step（6）In fire-cure temperature
It is 46-56 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611117452.3A CN108157822A (en) | 2016-12-07 | 2016-12-07 | A kind of manufacture craft of cured pig's feet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611117452.3A CN108157822A (en) | 2016-12-07 | 2016-12-07 | A kind of manufacture craft of cured pig's feet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108157822A true CN108157822A (en) | 2018-06-15 |
Family
ID=62526795
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611117452.3A Pending CN108157822A (en) | 2016-12-07 | 2016-12-07 | A kind of manufacture craft of cured pig's feet |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108157822A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111436572A (en) * | 2020-03-02 | 2020-07-24 | 保山市质量技术监督综合检测中心 | Pickled pork prepared from pig byproduct and its preparation method |
-
2016
- 2016-12-07 CN CN201611117452.3A patent/CN108157822A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111436572A (en) * | 2020-03-02 | 2020-07-24 | 保山市质量技术监督综合检测中心 | Pickled pork prepared from pig byproduct and its preparation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102742857B (en) | Technology for processing formaldehyde-free and benzo(alpha)pyrene-free smoked meat product | |
| CN102669248B (en) | Preparation process and sterilization method for instant flavor fish | |
| Gao et al. | Proximate composition and nutritional quality of deep sea growth sea cucumbers (Stichopus japonicus) from different origins | |
| CN107307312A (en) | A kind of spiced halogen pig leg and preparation method thereof | |
| CN104705681A (en) | Dry breezed chicken and making technology thereof | |
| CN106722368A (en) | A kind of preparation method of Salted duck egg | |
| CN106072362A (en) | Flesh of fish flavor seasoning powder compositions and preparation method thereof | |
| CN105394610A (en) | Novel meat paste product preparing method | |
| CN105231130A (en) | Toxin-expelling lotus leaf fragrance and crab meat artificial rice and preparation method thereof | |
| CN105265940B (en) | High-temperature and high-pressure sea cucumber with stable storage and preparation method thereof | |
| CN102461910A (en) | Pigskin nutritive strips | |
| CN101836743B (en) | Production method of ham | |
| CN108157822A (en) | A kind of manufacture craft of cured pig's feet | |
| CN105410607A (en) | Nutritive rice flour made of multiple beans and processing method thereof | |
| CN108175053A (en) | A kind of vinegar-pepper instant product of freshwater fish and preparation method thereof | |
| CN104286709A (en) | Trotter soup nourishing congee and preparation method thereof | |
| CN104305272A (en) | Bacon flavor granular livestock liver paste product and processing method thereof | |
| CN101637198A (en) | Film-coating fresh-keeping method of icy fresh poultry meat products | |
| CN109198481A (en) | A kind of processing method of Xuanwei ham | |
| CN106819957A (en) | A kind of method of drying high-quality Chlamys farreri post | |
| CN105266058A (en) | Making method of spiced preserved chicken wings | |
| CN103892111A (en) | Calcium-supplementing catfish feed and preparation method thereof | |
| CN105166978A (en) | Chilled poultry low-temperature marinating method | |
| CN104187451A (en) | Shaddock peel food and preparation method thereof | |
| CN103494205A (en) | Instant crystal dried scallops and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180615 |