CN110477286A - A kind of processing method of braised pork leg - Google Patents
A kind of processing method of braised pork leg Download PDFInfo
- Publication number
- CN110477286A CN110477286A CN201810185718.0A CN201810185718A CN110477286A CN 110477286 A CN110477286 A CN 110477286A CN 201810185718 A CN201810185718 A CN 201810185718A CN 110477286 A CN110477286 A CN 110477286A
- Authority
- CN
- China
- Prior art keywords
- trotter
- fritter
- tea
- braised pork
- pork leg
- 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.)
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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
- A23L13/70—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
- 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 processing methods of braised pork leg, include the following steps: first to prepare trotter and water will be flown after stripping and slicing, strong tea soup must be deployed after appropriate cooking wine, soy sauce and white sugar being added after old tea infusion of tea again, trotter fritter is put into after allotment strong tea soup is pickled and is picked up, it opens fire after heating pot, is put into edible oil, shredded ginger and the quick-fried perfume (or spice) of onion parts, the trotter fritter pickled is fried even, allotment strong tea soup is added to be cooked, cooked trotter fritter is picked up has fragrant braised pork leg to obtain the final product afterwards.The braised pork leg with tea perfume made using a kind of processing method of braised pork leg of the invention is Fresh & Tender in Texture smooth, and tea perfume is strong, meets demand of the different crowd to prepared food.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of processing method of braised pork leg.
Background technique
Trotter is called pig's feet, pig hand.Point both front and back, forehoof meat boniness is few, is in straight, and it is in curved that rear hoof meat, which lack bone, slightly more
Shape.It is called first hoof in China, in Chinese World, trotter is one of the position that pig is often eaten by people, and there are many different cookings
The practice.Trotter contains abundant collagenic protein, and fat content is low.It can prevent and treat the shrivelled corrugation of skin, enhancing skin elasticity and tough
Property, to anti-aging and promote upgrowth and development of children that all there is the different meaning of object.People trotter call " beauty food " with it is " similar
In the delicious food of bear's paw ".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 ".
Summary of the invention
The technical problem to be solved in the present invention is that providing a kind of processing method of braised pork leg, delicious, battalion can be made
Support costly Flammulina velutipes food.
The processing method of braised pork leg of the invention, includes the following steps
A kind of processing method with fragrant braised pork leg, including following procedure of processing:
(1) fresh pig trotter is chosen, it is spare that trotter fritter is cut into after cleaning up；
(2) it will pick up and dry after the winged water of trotter fritter；
(3) the good old tea tealeaves of selection quality, old tea tealeaves is put into hot water and is impregnated, will be respectively obtained after separation of solid and liquid
Strong tea soup and tea grounds；
(4) strong tea soup must be deployed after strong tea soup being put into appropriate cooking wine, soy sauce and white sugar, it is dense that trotter fritter is put into allotment
It is picked up after millet paste is marinated；
(5) prepare ginger block and chive, shredded ginger will be cut into after ginger block and chive cleaning and onion parts is spare；
(6) it opens fire and heats pot, after edible oil, shredded ginger and the quick-fried perfume of onion parts are put into pot, the trotter fritter pickled is fried
It is even, it is cooked that allotment strong tea soup is added；
(7) will have passed through has fragrant braised pork leg after the cooked trotter fritter of step (6) picks up.
Further, it in the step (2), is picked up after trotter fritter is put into the standby boiling of level to water boiling.
Further, in the step (3), selected old tea tealeaves is old for the six fort tea of original seed that the age of tree is more than 10 years
Tea free is made.
Further, in the step (3), the weight ratio of the old tea tealeaves and hot water is 3:7, used
Hot water temperature's range is 80~90 DEG C.
Further, in the step (4), trotter fritter salting period in allotment strong tea soup is 40~50 minutes.
Further, it in the step (6), is added after soup is boiled rolling by allotment strong tea soup and with slow fire is boiled trotter fritter
Ripe, brew time is 15~40 minutes.
Further, further include step (8) after the step (7): will there is fragrant braised pork leg to be packed into plastics package
Packaging is vacuumized in box.
Beneficial effects of the present invention: a kind of processing method with fragrant braised pork leg of the invention first prepares trotter and washes
Fly water after net and stripping and slicing, then by after old tea infusion of tea, strong tea soup must be deployed after appropriate cooking wine, soy sauce and white sugar is added, by pig
Hoof fritter is put into after allotment strong tea soup is pickled and picks up, and opens fire after heating pot, is put into edible oil, shredded ginger and the quick-fried perfume (or spice) of onion parts, will pickle
Good chop fritter stir-fry is even, and addition is deployed strong tea soup and is cooked, and cooked trotter fritter is picked up rear braising in soy sauce with perfume to obtain the final product
Trotter.This processing method production has fragrant braised pork leg Fresh & Tender in Texture smooth, and tea perfume is strong, meets different crowd pair
The demand of prepared food.
Specific embodiment
Below with reference to embodiment, the present invention will be further described:
A kind of processing method of braised pork leg of the present embodiment includes the following steps:
A kind of processing method with fragrant braised pork leg of the invention, including following procedure of processing:
(1) fresh pig trotter is chosen, it is spare that trotter fritter is cut into after cleaning up.
(2) it will pick up and dry after the winged water of trotter fritter.Wherein, trotter fritter is put into the standby boiling of level to water boiling
After pick up, the grease on trotter surface can be removed in this way, make millet paste be easier penetrate into.
(3) the good old tea tealeaves of selection quality, old tea tealeaves is put into hot water and is impregnated, will be respectively obtained after separation of solid and liquid
Strong tea soup and tea grounds.Selected old tea tealeaves is made for the old tea free of original seed that the age of tree is more than 10 years, is only more than
The old tea tree leaf of 10 years age of trees just can guarantee the tealeaves smell more faint scent prepared.
The weight ratio of the old tea tealeaves and hot water is 2:8, and the weight ratio between old tea tealeaves and hot water is controlled
Within this range, the millet paste soaked out is denseer, pickle the small block effect of trotter it is best, used hot water temperature's range be 80~
90 DEG C, the millet paste bubbled out at this temperature is best.
(4) strong tea soup must be deployed by strong tea soup being put into after appropriate cooking wine, soy sauce and white sugar, and soy sauce includes light soy sauce and dark soy sauce,
Both soy sauce will add.Trotter fritter is put into after allotment strong tea soup is pickled 40~50 minutes and is picked up, so as to trotter fritter
The taste of allotment strong tea soup can be fully absorbed.
(5) prepare ginger block and chive, shredded ginger will be cut into after ginger block and chive cleaning and onion parts is spare.
(6) it opens fire and heats pot, after edible oil, shredded ginger and the quick-fried perfume of onion parts are put into pot, the trotter fritter pickled is fried
It is even, allotment strong tea soup is added and is cooked, allotment strong tea soup is added with high fire, soup is boiled into rolling, then trotter fritter is cooked with slow fire,
Brew time is 15~40 minutes, infiltrates into the taste for deploying strong tea soup further in trotter fritter, tea smell is more rich.
(7) will have passed through has fragrant braised pork leg after the cooked trotter fritter of step (6) picks up, cooked
There is fragrant braised pork leg golden yellow color, tea perfume is strong, and delicious taste has a distinctive flavour.
Further include step (8): vacuumizing packaging for having fragrant braised pork leg to be fitted into plastic packing box, and will package
It is placed under freezing environment and saves with fragrant braised pork leg, by being vacuum-packed and making after freezen protective with fragrant pig braised in soy sauce
The shelf-life of hoof is able to extend, and is conducive to batch production sale.Consumer only needs that product is put into micro-wave oven slightly before consumption
Once it can be served for low-grade fever, convenient and efficient.Consumer is also an option that seasonal vegetable garnishes are boiled to 8 maturations, this is sent out
It is bright there is fragrant braised pork leg to pour into slightly heating after, taste is more preferably, and easy to make.
Embodiment described above only describe the preferred embodiments of the invention, not to model of the invention
It encloses and is defined, without departing from the spirit of the design of the present invention, those of ordinary skill in the art are to technical side of the invention
The various changes and improvements that case is made should all be fallen within the scope of protection of the present invention.
Claims (5)
1. a kind of processing method of braised pork leg, it is characterised in that: the following steps are included:
(1) fresh pig trotter is chosen, it is spare that trotter fritter is cut into after cleaning up；
(2) it will pick up and dry after the winged water of trotter fritter；
(3) the good tealeaves of selection quality, old tea tealeaves is put into hot water and is impregnated, will be respectively obtained after separation of solid and liquid strong tea soup and
Tea grounds；
(4) strong tea soup must be deployed after strong tea soup being put into appropriate cooking wine, soy sauce and white sugar, trotter fritter is put into allotment strong tea soup
It is picked up after marinated；
(5) prepare ginger block and chive, shredded ginger will be cut into after ginger block and chive cleaning and onion parts is spare；
(6) it opens fire and heats pot, it is after edible oil, shredded ginger and the quick-fried perfume of onion parts are put into pot, the trotter fritter pickled stir-fry is even, add
It is cooked to enter to deploy strong tea soup；
(7) will have passed through has fragrant braised pork leg after the cooked trotter fritter of step (6) picks up.
2. a kind of processing method of braised pork leg according to claim 1, it is characterised in that: in the step (2), by pig
Hoof fritter picks up after being put into the standby boiling of level to water boiling.
3. a kind of processing method of braised pork leg according to claim 2, it is characterised in that: in the step (3), institute
The weight ratio for stating old tea tealeaves and hot water is 3:7, and used hot water temperature's range is 80~90 DEG C.
4. a kind of processing method of braised pork leg according to claim 3, it is characterised in that: trotter fritter is in allotment strong tea
Salting period is 40~50 minutes in soup.
5. a kind of processing method of braised pork leg according to claim 4, it is characterised in that: after the step (7), also
It include: that the braised pork leg with old tea perfume is fitted into plastic packing box to vacuumize packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810185718.0A CN110477286A (en) | 2018-03-07 | 2018-03-07 | A kind of processing method of braised pork leg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810185718.0A CN110477286A (en) | 2018-03-07 | 2018-03-07 | A kind of processing method of braised pork leg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110477286A true CN110477286A (en) | 2019-11-22 |
Family
ID=68543144
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810185718.0A Withdrawn CN110477286A (en) | 2018-03-07 | 2018-03-07 | A kind of processing method of braised pork leg |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110477286A (en) |
-
2018
- 2018-03-07 CN CN201810185718.0A patent/CN110477286A/en not_active Withdrawn
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20191122 |
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| WW01 | Invention patent application withdrawn after publication |