CN110353241A - A kind of production method of spice and halogen pig leg and halogen pig leg containing the spice - Google Patents
A kind of production method of spice and halogen pig leg and halogen pig leg containing the spice Download PDFInfo
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- CN110353241A CN110353241A CN201910667335.1A CN201910667335A CN110353241A CN 110353241 A CN110353241 A CN 110353241A CN 201910667335 A CN201910667335 A CN 201910667335A CN 110353241 A CN110353241 A CN 110353241A
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- parts
- spice
- trotter
- pig leg
- soy sauce
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- 235000013599 spices Nutrition 0.000 title claims abstract description 42
- 229910052736 halogen Inorganic materials 0.000 title claims abstract description 41
- 150000002367 halogens Chemical class 0.000 title claims abstract description 41
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 38
- 235000013547 stew Nutrition 0.000 claims abstract description 33
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 28
- 239000000463 material Substances 0.000 claims abstract description 27
- 235000019640 taste Nutrition 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 238000001816 cooling Methods 0.000 claims abstract description 14
- 240000002943 Elettaria cardamomum Species 0.000 claims abstract description 7
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- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 7
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- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 7
- 235000005300 cardamomo Nutrition 0.000 claims abstract description 7
- 244000291564 Allium cepa Species 0.000 claims abstract description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 6
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- 238000000034 method Methods 0.000 claims description 11
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- 229930006000 Sucrose Natural products 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
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- 238000010411 cooking Methods 0.000 claims description 8
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 8
- 239000004223 monosodium glutamate Substances 0.000 claims description 8
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims description 8
- 238000005554 pickling Methods 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 8
- 150000001875 compounds Chemical class 0.000 claims description 7
- 235000010288 sodium nitrite Nutrition 0.000 claims description 5
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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
- 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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The production method of a kind of halogen pig leg the invention discloses spice and containing the spice and halogen pig leg, the spice include following raw material: 40~60 parts of green onion, 30~50 parts of ginger, 8~12 parts of capsicum, 1~3 part of spiceleaf, 4~6 parts of Chinese prickly ash, octagonal 4~8 parts, 3~5 parts of cassia bark, 4~8 parts of fennel seeds, 1~3 part of fructus amomi, 2~3 parts of tsaoko, 4~6 parts of the root of Dahurain angelica, 4~6 parts of dried orange peel, 2~5 parts of galanga, 4~8 parts of cardamom, 1~3 part of cloves, 2~3 parts of Radix Glycyrrhizae.The invention also discloses a kind of halogen pig legs containing above-mentioned spice, including 1.5~1.6 parts of spice, 100 parts of trotter, 2.8~3 parts of pickled material, 5.2~5.3 parts of seasoning, 0.2~0.4 part of tinter.Its production method, comprising: pre-treatment → rinsing → immersion of trotter is → secondary to rinse → to precook → and stew in soy sauce → leaching taste → cooling → packs, vacuumizes, sterilizes.Spice disclosed by the invention selects plurality of raw materials scientific compatibility to form, and rich in nutrition content, seasoning function is strong, and bright in colour with the trotter after the spice stew in soy sauce, special taste is eaten oiliness long.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of spice and the halogen pig containing the spice
The production method of hoof and halogen pig leg.
Background technique
Trotter is one of the position that pig is often eaten by people, collagenic protein rich in, fat content ratio fat meat
It is low.It can prevent and treat the elasticity and toughness of the shrivelled corrugation of skin, enhancing skin, to anti-aging and upgrowth and development of children be promoted to have
There is positive effect.Chinese medicine thinks that trotter is mild-natured, sweet-salty, is a kind of delicious dish of similar bear's paw and cures the disease " good medicine ", pig
Collagenic protein in hoof can be converted in gastronomical process gelatin, it can be in conjunction with many water, to be effectively improved organism physiology
The water storage function of function and skin tissue cell, prevents the too early fold of skin, delay skin aging, so, trotter is that beauty is supported
The good merchantable brand of face.
The common practice of trotter be stew, burn, halogen, halogen pig leg is China's typically traditional cooked meat product again.It is well known that
The fragrance and mouthfeel of halogen pig leg are closely bound up with the formula of halogen material.The seasoning for marinated pig's trotters comparison of ingredients list sold on existing market
One, flavor effect is poor, and the halogen pig leg made is boring tasteless, and poor taste is unable to satisfy popular taste.
Also, existing commercially available halogen pig leg is on the make usually rule of thumb to feed, boring nothing when trotter taste
Taste, eats unconsciously fresh perfume (or spice), when and taste is heavier, meat cotton is puckery, can not cater to popular taste, while halogen material of its addition is mostly to change
Class seasoning is learned, the effect of seasoning, nonnutritive value can only be provided.
Furthermore due to pig's feet meat scutum knot, there are many channels and collaterals, stew the time it is short be not easy it is soft, stew the time it is long and easily it is rotten.
Therefore, how to provide that a kind of mouthfeel is good, halogen pig leg full of nutrition, soft and that have bite is those skilled in the art
The technical issues of urgent need to resolve.
Summary of the invention
In view of this, the spice selects a variety of natural material science the present invention provides a kind of marinated pig's trotters spice
Compatibility forms, and rich in nutrition content, seasoning function is strong, complete with the trotter color, smell and taste after the spice stew in soy sauce, bright in colour,
Taste is abundant, special taste, the fresh perfume (or spice) of mouthfeel, can satisfy people and the diversification of taste of diet is pursued, eat long oiliness.
To achieve the goals above, the present invention adopts the following technical scheme:
A kind of spice, by weight, including following raw material: 40~60 parts of green onion, 30~50 parts of ginger, 8~12 parts of capsicum,
1~3 part of spiceleaf, 4~6 parts of Chinese prickly ash, octagonal 4~8 parts, 3~5 parts of cassia bark, 4~8 parts of fennel seeds, 1~3 part of fructus amomi, tsaoko 2~3
Part, 4~6 parts of the root of Dahurain angelica, 4~6 parts of dried orange peel, 2~5 parts of galanga, 4~8 parts of cardamom, 1~3 part of cloves, 2~3 parts of Radix Glycyrrhizae.
Preferably, by weight, including following raw material: 50 parts of green onion, 40 parts of ginger, 10 parts of capsicum, 2 parts of spiceleaf, Chinese prickly ash 5
Part, octagonal 6 parts, 4 parts of cassia bark, 6 parts of fennel seeds, 2 parts of fructus amomi, 2.5 parts of tsaoko, 5 parts of the root of Dahurain angelica, 5 parts of dried orange peel, 3.5 parts of galanga, cardamom
6 parts, 2 parts of cloves, 2.5 parts of Radix Glycyrrhizae.
The invention also discloses application of the above-mentioned spice in halogen pig leg.
A kind of halogen pig leg, which is characterized in that including above-mentioned 1.5~1.6 parts of spice, further includes: 100 parts of trotter salts down
System material 2.8~3 parts, 5.2~5.3 parts of seasoning, 0.2~0.4 part of tinter.
Preferably, the pickled material includes the raw material of following parts by weight: 1.5~2.0 parts of salt, compound water retaining agent 0.5
~1.5 parts, 0.005~0.01 part of sodium nitrite, 0.045~0.050 part of different Vc-Na；Most preferably 1.8 parts of salt, composite water conservation
1 part of agent, 0.01 part of nitrous, 0.048 part of different Vc-Na.
Preferably, the seasoning includes the raw material of following parts by weight: 1.2~1.6 parts of white sugar, 0.5~1 part of dark soy sauce,
0.2~0.4 part of monosodium glutamate, 0.02~0.04 part of I+G, 0.2~0.4 part of chickens' extract, 0.1~0.2 part of high power meat fine powder, the leaching of pig bone marrow
0.3~0.4 part of cream, 0.1~0.2 part of pure chicken powder, 0.5~0.1 part of cooking wine；Most preferably 1.6 parts of white sugar, 1 part of dark soy sauce, monosodium glutamate 0.4
Part, 0.04 part of I+G, 0.4 part of chickens' extract, 0.2 part of high power meat fine powder, 0.4 part of pig bone-marrow extract, 0.2 part of pure chicken powder, cooking wine 1.0
Part.
A kind of production method of halogen pig leg, comprising the following steps:
1) it pre-processes: trotter unhairing, rinsing；
2) it impregnates: pickled material and water 1:500 in mass ratio~1000 being configured into pickling liquid, are added in trotter, is impregnated；
3) secondary rinsing: after impregnating to trotter, 3~7min is rinsed with clear water；
4) it precooks: the trotter rinsed being put into boiled clear water, 5~7min is boiled after boiling, pulled out and be put into cold water
It is cooling；
5) stew in soy sauce: being added spice in long-used soup, after high fire is boiled, colorant is added, mixes well, is put into trotter stew in soy sauce；
6) it soaks taste: seasoning is added after the completion of stew in soy sauce, mixes well, keep 5~15min of temperature, take the dish out of the pot cooling；
7) it packs, vacuumize, sterilize.
Preferably, soaking time is 10~14h in the step 2).
Preferably, stew in soy sauce temperature is 80~85 DEG C in the step 5), and the stew in soy sauce time is 15~25min.
Preferably, it is 121 DEG C, 2.0~2.2KPa of back-pressure that sterilization temperature is vacuumized in the step 7), and the heating-up time is
15min, soaking time 23min, temperature fall time 15min.
Compared with prior art, the invention has the following beneficial effects:
1, it is additionally added in spice disclosed by the invention not only containing common flavoring agents such as green onion, ginger, capsicum, illiciumverum, cassia barks
The Chinese medicines such as fennel seeds, fructus amomi, tsaoko, the root of Dahurain angelica, dried orange peel, galanga, cardamom, cloves, Radix Glycyrrhizae, the spice into crossing scientific compatibility and
At generation mutually synergistic effect, had not only enriched the flavour of halogen pig leg but also achieved the effect that health care between each raw material.
Wherein fennel seeds, acrid flavour is warm-natured, has the effect of promoting qi circulation and relieving pain, stomach invigorating cold dispelling；Its acrid flavour of fructus amomi, it is warm-natured, it is main
The taste stagnation of the circulation of vital energy is controlled, place food does not disappear, abdominal pain swollen ruffian, and dysphagic vomiting is cold to rush down cold dysentery；Tsaoko acrid flavour, it is warm-natured；Returns spleen, stomach meridian have dry
Wet invigorating the spleen, the function of eliminating phlegm preventing malaria.Cure mainly abdominal fullness and distention, gastric disorder causing nausea vomiting, the diseases such as dyspepsia malaria；Warm-natured, acrid flavour, wind-damp dispelling is lived
Blood apocenosis, myogenic pain relieving；Its nature and flavor of cloves are acrid in flavour and warm in nature, enter stomach, spleen, kidney channel, there is middle benefit gas, warm up kidney, drop inverse function, control hiccup, vomit
It spits, gastric disorder causing nausea, dysentery, trusted subordinate's crymodynia, Xuan addiction, hernia, tinea；Dried orange peel is warm-natured, acrid flavour, bitter, regulating qi-flowing for strengthening spleen, and in tune, eliminating dampness is changed
Phlegm；Galanga is pungent, hot, returns spleen, stomach meridian, cures mainly coldness and pain in the epigastrium, gastrofrigid vomiting, belch acid regurgitation；Cardamom heat, acrid flavour, cold dispelling eliminating dampness,
Relieving alcoholism, dampness elimination disappear ruffian, promoting the circulation of qi middle benefit gas, appetite-stimulating and indigestion-relieving；Radix Glycyrrhizae is sweet in flavor, mild-natured, is used for weakness of the spleen and the stomach, fatigue and weakness, palpitaition gas
Short, coughing with a lot of sputum, stomach duct and abdomen, four limbs contraction, carbuncle sore tumefacting virus alleviates drug toxicity, strong；
2, the selected each raw material of the present invention, it is finished product uniform color, red using the mutual cooperation coordinative role between raw material
Bright, aromatic flavour is long, and taste is salty fresh naturally, mouthfeel is soft glutinous, fat but not greasy, special taste, and flavor is full；
3, present invention process is simple, with short production cycle, high production efficiency, is conducive to large-scale production.
4, pass through in the manufacturing process of halogen pig leg goes watery blood to handle twice, makes fragrant halogen pig leg that glittering and translucent perception be presented,
Appearance is splendid.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
A method of halogen pig leg is made, specifically includes the following steps:
1) pre-treatment of trotter: unhairing splits half, keeps hoof skin any surface finish, is conducive to product and soaks taste；Rinsing: will with clear water
Trotter rinses 12~15min, rinses watery blood, reduces bloody peculiar smell；
2) it impregnates: pickled material and water 1:500 in mass ratio~1000 is configured into pickling liquid, trotter is added and impregnates；
3) secondary drift Xian: after impregnating to trotter, 3~7min is slightly rinsed with clear water；
4) it precooks: the trotter rinsed being put into boiled clear water from boiling and clocked 5~7min, pulled out and be put into cold water
It is cooling；
5) stew in soy sauce: being added spice in long-used soup, after high fire is boiled, after addition colorant tune is uniform, is put into trotter, halogen
System；
6) it soaks taste: seasoning is added after the completion of stew in soy sauce, mixes well, keep 5~15min of temperature, take the dish out of the pot cooling, contains hot trotter
Utensil must sterilize and can use through clear Xian, and trotter must not be accumulated too thick, cannot cool down rapidly to prevent semi-finished product, old after
It is cooling in case next time uses after soup is boiled；
7) it packs, vacuumize, sterilize: starting to pack when trotter is cooled to room temperature, vacuumize sterilization temperature 15-23-15/
121 DEG C, 2.0~2.2KPa of back-pressure, cooling of pressurizeing in disinfection tank.
Embodiment 1-5
A kind of spice is configured by the parts by weight in table 1.
Table 1: the spice formula (parts by weight) of embodiment 1-5
Embodiment 6
A kind of production method of halogen pig leg, comprising the following steps:
1) it pre-processes: trotter unhairing, rinsing；
2) it impregnates: pickled material and water 1:500 in mass ratio being configured into pickling liquid, are added in trotter, 14h is impregnated；
3) secondary rinsing: after impregnating to trotter, 3min is rinsed with clear water；
4) precook: the trotter rinsed being put into boiled clear water, 7min is boiled after boiling, pull out be put into it is cold in cold water
But；
5) stew in soy sauce: being added spice in long-used soup, after high fire is boiled, colorant is added, mixes well, be put into trotter, maintain soup
85 DEG C of temperature, stew in soy sauce 25min；
6) it soaks taste: seasoning is added after the completion of stew in soy sauce, mixes well, keep temperature 10min, take the dish out of the pot cooling；
7) pack, vacuumize, sterilize: vacuumizing sterilization temperature is 121 DEG C, back-pressure 2.0KPa, heating-up time 15min,
Soaking time is 23min, temperature fall time 15min.
Each additive added in above-mentioned steps are as follows: 1.5 parts of spice of the preparation of embodiment 1,100 parts of trotter, pickled material
2.8 parts, 5.2 parts of seasoning, 0.2 part of tinter；
Pickled material includes the raw material of following parts by weight: 1.5 parts of salt, 0.5 part of compound water retaining agent, sodium nitrite 0.005
Part, 0.045 part of different Vc-Na；
Seasoning includes the raw material of following parts by weight: 1.2 parts of white sugar, 0.5 part of dark soy sauce, 0.2 part of monosodium glutamate, I+G 0.02
0.5 part of part, 0.2 part of chickens' extract, 0.1 part of high power meat fine powder, 0.3 part of pig bone-marrow extract, 0.1 part of pure chicken powder, cooking wine
Embodiment 7
A kind of production method of halogen pig leg, comprising the following steps:
1) it pre-processes: trotter unhairing, rinsing；
2) it impregnates: pickled material and water 1:600 in mass ratio being configured into pickling liquid, are added in trotter, 10h is impregnated；
3) secondary rinsing: after impregnating to trotter, 5min is rinsed with clear water；
4) precook: the trotter rinsed being put into boiled clear water, 5min is boiled after boiling, pull out be put into it is cold in cold water
But；
5) stew in soy sauce: being added spice in long-used soup, after high fire is boiled, colorant is added, mixes well, be put into trotter, maintain soup
80 DEG C of temperature, stew in soy sauce 25min；
6) it soaks taste: seasoning is added after the completion of stew in soy sauce, mixes well, keep temperature 15min, take the dish out of the pot cooling；
7) pack, vacuumize, sterilize: vacuumizing sterilization temperature is 121 DEG C, back-pressure 2.2KPa, heating-up time 15min,
Soaking time is 23min, temperature fall time 15min.
Each additive added in above-mentioned steps are as follows: 1.6 parts of spice, 100 parts of the trotter, pickled material 3 of the preparation of embodiment 2
Part, 5.3 parts of seasoning, 0.4 part of tinter；
Pickled material includes the raw material of following parts by weight: 1.8 parts of salt, 1 part of compound water retaining agent, 0.01 part of nitrous, different Vc-
0.048 part of Na；
Seasoning includes the raw material of following parts by weight: 1.6 parts of white sugar, 1 part of dark soy sauce, 0.4 part of monosodium glutamate, 0.04 part of I+G,
0.4 part of chickens' extract, 0.2 part of high power meat fine powder, 0.4 part of pig bone-marrow extract, 0.2 part of pure chicken powder, 1.0 parts of cooking wine.
Embodiment 8
A kind of production method of halogen pig leg, comprising the following steps:
1) it pre-processes: trotter unhairing, rinsing；
2) it impregnates: pickled material and water 1:750 in mass ratio being configured into pickling liquid, are added in trotter, 12h is impregnated；
3) secondary rinsing: after impregnating to trotter, 5min is rinsed with clear water；
4) precook: the trotter rinsed being put into boiled clear water, 6min is boiled after boiling, pull out be put into it is cold in cold water
But；
5) stew in soy sauce: being added spice in long-used soup, after high fire is boiled, colorant is added, mixes well, be put into trotter, maintain soup
83 DEG C of temperature, stew in soy sauce time are 20min；
6) it soaks taste: seasoning is added after the completion of stew in soy sauce, mixes well, keep temperature 10min, take the dish out of the pot cooling；
7) pack, vacuumize, sterilize: vacuumizing sterilization temperature is 121 DEG C, back-pressure 2.1KPa, heating-up time 15min,
Soaking time is 23min, temperature fall time 15min.
Each additive added in above-mentioned steps are as follows: 1.55 parts of spice, 100 parts of the trotter, pickled material of the preparation of embodiment 3
2.85 parts, 5.25 parts of seasoning, 0.4 part of tinter；
Pickled material includes the raw material of following parts by weight: 1.8 parts of salt, 1 part of compound water retaining agent, 0.01 part of nitrous, different Vc-
0.048 part of Na；
Seasoning includes the raw material of following parts by weight: 1.6 parts of white sugar, 1 part of dark soy sauce, 0.4 part of monosodium glutamate, 0.04 part of I+G,
0.4 part of chickens' extract, 0.2 part of high power meat fine powder, 0.4 part of pig bone-marrow extract, 0.2 part of pure chicken powder, 1.0 parts of cooking wine.
Embodiment 9
A kind of production method of halogen pig leg, comprising the following steps:
1) it pre-processes: trotter unhairing, rinsing；
2) it impregnates: pickled material and water 1:800 in mass ratio being configured into pickling liquid, are added in trotter, 12h is impregnated；
3) secondary rinsing: after impregnating to trotter, 5min is rinsed with clear water；
4) precook: the trotter rinsed being put into boiled clear water, 7min is boiled after boiling, pull out be put into it is cold in cold water
But；
5) stew in soy sauce: being added spice in long-used soup, after high fire is boiled, colorant is added, mixes well, be put into trotter, maintain soup
81 DEG C of temperature, stew in soy sauce 15min；
6) it soaks taste: seasoning is added after the completion of stew in soy sauce, mixes well, keep temperature 7min, take the dish out of the pot cooling；
7) pack, vacuumize, sterilize: vacuumizing sterilization temperature is 121 DEG C, back-pressure 2.1KPa, heating-up time 15min,
Soaking time is 23min, temperature fall time 15min.
Each additive added in above-mentioned steps are as follows: 1.5 parts of spice, 100 parts of the trotter, pickled material of the preparation of embodiment 4
2.9 parts, 5.25 parts of seasoning, 0.3 part of tinter；
Pickled material includes the raw material of following parts by weight: 2.0 parts of salt, 0.5 part of compound water retaining agent, sodium nitrite 0.007
Part, 0.048 part of different Vc-Na；
Seasoning includes the raw material of following parts by weight: 1.5 parts of white sugar, 0.7 part of dark soy sauce, 0.3 part of monosodium glutamate, I+G 0.03
Part, 0.3 part of chickens' extract, 0.1 part of high power meat fine powder, 0.3 part of pig bone-marrow extract, 0.1 part of pure chicken powder, 1.0 parts of cooking wine.
Embodiment 10
A kind of production method of halogen pig leg, comprising the following steps:
1) it pre-processes: trotter unhairing, rinsing；
2) it impregnates: pickled material and water 1:1000 in mass ratio being configured into pickling liquid, are added in trotter, 10h is impregnated；
3) secondary rinsing: after impregnating to trotter, 7min is rinsed with clear water；
4) precook: the trotter rinsed being put into boiled clear water, 6min is boiled after boiling, pull out be put into it is cold in cold water
But；
5) stew in soy sauce: being added spice in long-used soup, after high fire is boiled, colorant is added, mixes well, be put into trotter, maintain soup
83 DEG C of temperature, stew in soy sauce 25min；
6) it soaks taste: seasoning is added after the completion of stew in soy sauce, mixes well, keep temperature 10min, take the dish out of the pot cooling；
7) pack, vacuumize, sterilize: vacuumizing sterilization temperature is 121 DEG C, back-pressure 2.0:KPa, heating-up time 15min,
Soaking time is 23min, temperature fall time 15min.
Each additive added in above-mentioned steps are as follows: 100 parts of 1.6 parts of spice, further include: the trotter of the preparation of embodiment 5,
2.8 parts of pickled material, 5.2 parts of seasoning, 0.2 part of tinter；
Pickled material includes the raw material of following parts by weight: 2.0 parts of salt, 1.5 parts of compound water retaining agent, sodium nitrite 0.005
Part, 0.050 part of different Vc-Na；
Seasoning includes the raw material of following parts by weight: 1.4 parts of white sugar, 0.8 part of dark soy sauce, 0.2 part of monosodium glutamate, I+G 0.04
Part, 0.4 part of chickens' extract, 0.1 part of high power meat fine powder, 0.3 part of pig bone-marrow extract, 0.2 part of pure chicken powder, 0.8 part of cooking wine.
Test example 1
100 eaters are chosen, taste the halogen pig leg and 6-10 system of the embodiment of the present invention of 3 commercially available different brands respectively
Standby halogen pig leg scores to color, smell, mouthfeel, and full marks are 10 points, and wherein color is 2 points, and smell is 2 points, and mouthfeel is
It 6 points, is tied with 100 eaters and is divided into result and is recorded in table 2.
Eater: 10-20 years old 20,20-30 years old 20,30-40 years old 20,40-50 years old 20,50-70 years old 20,
Male and female number is identical in middle each age group.
Table 2: eater's appraisal result
| Color | Smell | Mouthfeel | Total score | |
| Embodiment 6 | 1.85 | 1.90 | 5.15 | 8.9 |
| Embodiment 7 | 1.91 | 1.84 | 5.22 | 8.97 |
| Embodiment 8 | 1.87 | 1.92 | 5.18 | 8.97 |
| Embodiment 9 | 1.89 | 1.88 | 5.16 | 8.93 |
| Embodiment 10 | 1.94 | 1.92 | 5.25 | 9.11 |
| Hundred careless tastes | 1.75 | 1.80 | 4.95 | 8.5 |
| The Big Red Gate | 1.79 | 1.77 | 4.78 | 8.34 |
| Ditch outer leaf | 1.81 | 1.76 | 5.01 | 8.58 |
Experimental example 2
Detection Co., Ltd is examined to test trotter commission Anhui Tianxiang prepared by the embodiment of the present invention 8, report is compiled
Number: TXSP2019040477, as a result as follows:
Survey report:
Check conclusion:
The sample will be examined, according to SB/T 10379-2012；GB 19295-2011；GB2762-2017 standard determination, institute
Inspection project is qualified.
The exfactory inspection standard of halogen pig leg prepared by the present invention:
A) organoleptic examination: finished appearance is in red sauce, and with the intrinsic flavour of stewed pig hoof, pork gives off a strong fragrance, and mouthfeel is soft
It is tough, there is certain bite；
B) microorganism detection: less than 10, pathogenic bacteria must not detect commercial sterilization, that is, total number of bacteria 100g；
C) heat preservation examine: 37 DEG C constant temperature one week, swollen bag rate lower than 0.3% permit dispatch from the factory it is commercially available.
Each embodiment in this specification is described in a progressive manner, the highlights of each of the examples are with other
The difference of embodiment, the same or similar parts in each embodiment may refer to each other.
The foregoing description of the disclosed embodiments enables those skilled in the art to implement or use the present invention.
Various modifications to these embodiments will be readily apparent to those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, of the invention
It is not intended to be limited to the embodiments shown herein, and is to fit to and the principles and novel features disclosed herein phase one
The widest scope of cause.
Claims (10)
1. a kind of spice, which is characterized in that by weight, including following raw material: 40~60 parts of green onion, 30~50 parts of ginger, peppery
8~12 parts of green pepper, 1~3 part of spiceleaf, 4~6 parts of Chinese prickly ash, octagonal 4~8 parts, 3~5 parts of cassia bark, 4~8 parts of fennel seeds, fructus amomi 1~3
Part, 2~3 parts of tsaoko, 4~6 parts of the root of Dahurain angelica, 4~6 parts of dried orange peel, 2~5 parts of galanga, 4~8 parts of cardamom, 1~3 part of cloves, Radix Glycyrrhizae 2~3
Part.
2. a kind of spice according to claim 1, which is characterized in that by weight, including following raw material: green onion 50
Part, 40 parts of ginger, 10 parts of capsicum, 2 parts of spiceleaf, 5 parts of Chinese prickly ash, octagonal 6 parts, 4 parts of cassia bark, 6 parts of fennel seeds, 2 parts of fructus amomi, tsaoko 2.5
Part, 5 parts of the root of Dahurain angelica, 5 parts of dried orange peel, 3.5 parts of galanga, 6 parts of cardamom, 2 parts of cloves, 2.5 parts of Radix Glycyrrhizae.
3. application of the spice as claimed in claim 1 or 2 in halogen pig leg.
4. a kind of halogen pig leg, which is characterized in that including 1.5~1.6 parts of spice as claimed in claim 1 or 2, further includes:
100 parts of trotter, 2.8~3 parts of pickled material, 5.2~5.3 parts of seasoning, 0.2~0.4 part of tinter.
5. a kind of halogen pig leg as claimed in claim 4, which is characterized in that the pickled material includes the original of following parts by weight
Material: 1.5~2.0 parts of salt, 0.5~1.5 part of compound water retaining agent, 0.005~0.01 part of sodium nitrite, different Vc-Na0.045~
0.050 part.
6. a kind of halogen pig leg as claimed in claim 4, which is characterized in that the seasoning includes the original of following parts by weight
Material: 1.2~1.6 parts of white sugar, 0.5~1 part of dark soy sauce, 0.2~0.4 part of monosodium glutamate, I+G0.02~0.04 part, 0.2~0.4 part of chickens' extract,
0.1~0.2 part of high power meat fine powder, 0.3~0.4 part of pig bone-marrow extract, 0.1~0.2 part of pure chicken powder, 0.5~1.0 part of cooking wine.
7. such as a kind of described in any item production methods of halogen pig leg of claim 4-6, which comprises the following steps:
1) it pre-processes: trotter unhairing, rinsing；
2) it impregnates: pickled material and water 1:500 in mass ratio~1000 being configured into pickling liquid, are added in trotter, is impregnated；
3) secondary rinsing: after impregnating to trotter, 3~7min is rinsed with clear water；
4) it precooks: the trotter rinsed being put into boiled clear water, 5~7min is boiled after boiling, pull out and be put into cooling in cold water；
5) stew in soy sauce: being added spice in long-used soup, after high fire is boiled, colorant is added, mixes well, is put into trotter stew in soy sauce；
6) it soaks taste: seasoning is added after the completion of stew in soy sauce, mixes well, keep 5~15min of temperature, take the dish out of the pot cooling；
7) it packs, vacuumize, sterilize.
8. a kind of production method of halogen pig leg according to claim 7, which is characterized in that soaking time in the step 2)
For 10~14h.
9. a kind of production method of halogen pig leg according to claim 7, which is characterized in that stew in soy sauce temperature in the step 5)
It is 80~85 DEG C, the stew in soy sauce time is 15~25min.
10. a kind of production method of halogen pig leg according to claim 7, which is characterized in that vacuumized in the step 7)
Sterilization temperature is 121 DEG C, 2.0~2.2KPa of back-pressure.
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| CN113519808A (en) * | 2021-07-08 | 2021-10-22 | 福建泉州味中皇食品有限公司 | Three-in-one marinade seasoning formula and preparation process thereof |
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Application publication date: 20191022 |
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