CN111972622A - Oil-walking hoof and preparation method thereof - Google Patents
Oil-walking hoof and preparation method thereof Download PDFInfo
- Publication number
- CN111972622A CN111972622A CN202010929897.1A CN202010929897A CN111972622A CN 111972622 A CN111972622 A CN 111972622A CN 202010929897 A CN202010929897 A CN 202010929897A CN 111972622 A CN111972622 A CN 111972622A
- Authority
- CN
- China
- Prior art keywords
- parts
- hoof
- preparation
- taking out
- boiling
- 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
- 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
Abstract
The invention discloses a grease-walking knuckle and a preparation method thereof, wherein the preparation method comprises the following raw materials in parts by weight: 100-200 horseshoes, 2500-5000 parts of soy sauce, 1000-2000 parts of yellow wine, 1500-3000 parts of salt, 500-1000 parts of monosodium glutamate, 750-1500 parts of white sugar, 7500-1500 parts of honey, 110-220 parts of cinnamon, 110-220 parts of fennel, 100-200 parts of clove, 100-200 parts of pepper, 80-160 parts of fennel, 80-160 parts of bay leaves, 60-120 parts of dried orange peel, 60-120 parts of angelica root, 90-180 parts of fresh ginger and 500-100 parts of chilli powder. The preparation method comprises the steps of naturally thawing the quick-frozen pork hock, placing the pork hock into hot water for precooking, taking out, draining, placing the pork hock into the placed marinade for stewing, taking out, cooling, coating honey on the pork hock skin, frying with boiling oil, placing the pork hock into water for swelling, removing bones exposed on the pork hock, cooking raw soup, placing the pork hock for secondary seasoning, taking out, spreading for cooling, sterilizing, independently packaging, and sending the packaged pork hock into a refrigeration house.
Description
Technical Field
The invention belongs to the field of research and development of meat products, and particularly relates to an oil-walking knuckle and a preparation method thereof.
Background
The oil-walking knuckle is popular with consumers because the oil-walking knuckle gives people a greasy but not greasy taste due to the characteristics of soft, glutinous and sticky surface and crisp and delicious meat. However, related instant products are not common in the market, and the production and development of the instant products can further increase the additional value of the pork hock products and create greater economic benefit.
Disclosure of Invention
The present invention is directed to an oil-extended upper arm and a method for manufacturing the same, which can solve the above problems.
The purpose of the invention can be realized by the following technical scheme: an oiled pig's trotter and a preparation method thereof are disclosed, wherein the preparation comprises the following raw materials in parts by weight: 100-200 horseshoes, 2500-5000 parts of soy sauce, 1000-2000 parts of yellow wine, 1500-3000 parts of salt, 500-1000 parts of monosodium glutamate, 750-1500 parts of white sugar, 7500-1500 parts of honey, 110-220 parts of cinnamon, 110-220 parts of fennel, 100-200 parts of clove, 100-200 parts of pepper, 80-160 parts of fennel, 80-160 parts of bay leaves, 60-120 parts of dried orange peel, 60-120 parts of angelica root, 90-180 parts of fresh ginger and 500-1000 parts of chilli powder.
The first step is as follows: and naturally thawing the quick-frozen trotters, and then putting the quick-frozen trotters into hot water for pre-boiling, wherein the temperature is 85 ℃, and the time is 20-25 min.
The second step is that: taking out the pig trotters, draining, adding the pig trotters, decocting in the prepared marinade, taking out the pig trotters, adding water, adding spices such as cassia bark, fennel, clove, pepper, myrcia, dried orange peel, angelica dahurica, fresh ginger and the like, boiling, and adding the pig trotters. Boiling with strong fire, and heating with slow fire for about 1 hr.
The third step: taking out the pig's trotters, cooling on a workbench, spreading for cooling, and spreading honey on the elbow skin.
The fourth step: frying the upper part of the hoof with boiling oil until the skin surface turns to be purplish red and becomes hard when being knocked, and taking out the hoof.
The fifth step: and (4) putting the hoof drained with the oil into water to swell, taking out the hoof and draining, and putting the hoof and the water on a workbench to remove the exposed bones of the elbow.
And a sixth step: cooking stock soup, removing surface floating liquid of the broth, boiling, adding rhizoma Zingiberis recens, salt, Capsici fructus powder and soy sauce, adding white sugar and yellow wine, boiling again, and flavoring with the pork hock.
The seventh step: taking out, spreading for cooling, sterilizing, independently packaging, and sending into a refrigerator.
The invention has the beneficial effects that: the finished product has reddish and bright skin, salty and fragrant mouthfeel, crisp outer layer, chewy inner surface and rich layer, and is a meat instant food with rich nutrition and strong taste. The production research and development of the pork-pork hybrid can further increase the added value of the pork-pork product and create greater economic benefit.
Detailed Description
The technical solution of the present invention will be clearly and completely described below with reference to the embodiments.
Example 1
An oiled pig's trotter and a preparation method thereof are disclosed, wherein the preparation comprises the following raw materials in parts by weight: 100 trotters, 2500 parts of soy sauce, 1000 parts of yellow wine, 1500 parts of salt, 500 parts of monosodium glutamate, 750 parts of white sugar, 750 parts of honey, 110 parts of cassia bark, 110 parts of fennel, 100 parts of clove, 100 parts of pepper, 80 parts of fennel, 80 parts of myrcia, 60 parts of dried orange peel, 60 parts of angelica dahurica, 90 parts of fresh ginger and 500 parts of chilli powder.
The first step is as follows: naturally thawing the quick-frozen trotter, and pre-boiling in hot water at 85 deg.C for 20 min.
The second step is that: taking out the pig trotters, draining, adding the pig trotters, decocting in the prepared marinade, taking out the pig trotters, adding water, adding spices such as cassia bark, fennel, clove, pepper, myrcia, dried orange peel, angelica dahurica, fresh ginger and the like, boiling, and adding the pig trotters. Boiling with strong fire, and heating with slow fire for about 1 hr.
The third step: taking out the pig's trotters, cooling on a workbench, spreading for cooling, and spreading honey on the elbow skin.
The fourth step: frying the upper part of the hoof with boiling oil until the skin surface turns to be purplish red and becomes hard when being knocked, and taking out the hoof. The oil temperature was 180 ℃.
The fifth step: and (4) putting the hoof drained with the oil into water to swell, taking out the hoof and draining, and putting the hoof and the water on a workbench to remove the exposed bones of the elbow.
And a sixth step: cooking stock soup, removing surface floating liquid of the broth, boiling, adding rhizoma Zingiberis recens, salt, Capsici fructus powder and soy sauce, adding white sugar and yellow wine, boiling again, and flavoring with the pork hock.
The seventh step: taking out, spreading for cooling, sterilizing, independently packaging, and sending into a refrigerator.
Example 2
An oiled pig's trotter and a preparation method thereof are disclosed, wherein the preparation comprises the following raw materials in parts by weight: 200 horseshoes, 5000 parts of soy sauce, 2000 parts of yellow wine, 3000 parts of table salt, 1000 parts of monosodium glutamate, 1500 parts of white sugar, 1500 parts of honey, 220 parts of cassia bark, 220 parts of fennel, 200 parts of clove, 200 parts of pepper, 160 parts of fennel, 160 parts of myrcia, 120 parts of dried orange peel, 120 parts of angelica dahurica, 180 parts of fresh ginger and 1000 parts of chilli powder.
The first step is as follows: naturally thawing the quick-frozen trotter, and pre-boiling in hot water at 85 deg.C for 25 min.
The second step is that: taking out the pig trotters, draining, adding the pig trotters, decocting in the prepared marinade, taking out the pig trotters, adding water, adding spices such as cassia bark, fennel, clove, pepper, myrcia, dried orange peel, angelica dahurica, fresh ginger and the like, boiling, and adding the pig trotters. Boiling with strong fire, and heating with slow fire for about 1 hr.
The third step: taking out the pig's trotters, cooling on a workbench, spreading for cooling, and spreading honey on the elbow skin.
The fourth step: frying the upper part of the hoof with boiling oil until the skin surface turns to be purplish red and becomes hard when being knocked, and taking out the hoof. The oil temperature was 180 ℃.
The fifth step: and (4) putting the hoof drained with the oil into water to swell, taking out the hoof and draining, and putting the hoof and the water on a workbench to remove the exposed bones of the elbow.
And a sixth step: cooking stock soup, removing surface floating liquid of the broth, boiling, adding rhizoma Zingiberis recens, salt, Capsici fructus powder and soy sauce, adding white sugar and yellow wine, boiling again, and flavoring with the pork hock.
The seventh step: taking out, spreading for cooling, sterilizing, independently packaging, and sending into a refrigerator.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (8)
1. The oil-walking hoof and the preparation method thereof are characterized in that the preparation method comprises the following raw materials by weight: 100-200 horseshoes, 2500-5000 parts of soy sauce, 1000-2000 parts of yellow wine, 1500-3000 parts of salt, 500-1000 parts of monosodium glutamate, 750-1500 parts of white sugar, 7500-1500 parts of honey, 110-220 parts of cinnamon, 110-220 parts of fennel, 100-200 parts of clove, 100-200 parts of pepper, 80-160 parts of fennel, 80-160 parts of bay leaves, 60-120 parts of dried orange peel, 60-120 parts of angelica root, 90-180 parts of fresh ginger and 500-1000 parts of chilli powder.
2. The oiled hoof and the preparation method thereof according to claim 1, characterized in that the preparation method comprises the following steps:
the first step is as follows: and naturally thawing the quick-frozen trotters, and then putting the quick-frozen trotters into hot water for pre-boiling, wherein the temperature is 85 ℃, and the time is 20-25 min.
The second step is that: taking out the pig trotters, draining, adding the pig trotters, decocting in the prepared marinade, taking out the pig trotters, adding water, adding spices such as cassia bark, fennel, clove, pepper, myrcia, dried orange peel, angelica dahurica, fresh ginger and the like, boiling, and adding the pig trotters. Boiling with strong fire, and heating with slow fire for about 1 hr.
The third step: taking out the pig's trotters, cooling on a workbench, spreading for cooling, and spreading honey on the elbow skin.
The fourth step: frying the upper part of the hoof with boiling oil until the skin surface turns to be purplish red and becomes hard when being knocked, and taking out the hoof.
The fifth step: and (4) putting the hoof drained with the oil into water to swell, taking out the hoof and draining, and putting the hoof and the water on a workbench to remove the exposed bones of the elbow.
And a sixth step: cooking stock soup, removing surface floating liquid of the broth, boiling, adding rhizoma Zingiberis recens, salt, Capsici fructus powder and soy sauce, adding white sugar and yellow wine, boiling again, and flavoring with the pork hock.
The seventh step: taking out, spreading for cooling, sterilizing, independently packaging, and sending into a refrigerator.
3. The oiled pig's hock and the method for making the same as claimed in claim 1, wherein when the pig's hock is able to float on the surface of the liquid during boiling with small fire, the user can check whether the elbow skin at both ends has wrinkles, and can insert and take out the pig's hock with chopsticks.
4. The oiled hoof and its preparation method of claim 1, wherein the flesh of the hoof is not stained with honey during the honey application process to prevent color change.
5. The method of claim 1 wherein the frying step includes the steps of moving the hooves at intervals and controlling the duration of the fire to prevent the hooves from scorching.
6. The oiled hoof and its preparation method of claim 1, wherein the swelling standard is that the skin of the hoof is filled with small bubbles.
7. The oiled hoof and its preparation method of claim 1, wherein the secondary seasoning is performed while the hoof is floating out of the liquid.
8. The oiled hoof and its preparation method of claim 1, wherein the product is vacuum-packed in a single package and a sauce is added in the composite package.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010929897.1A CN111972622A (en) | 2020-09-07 | 2020-09-07 | Oil-walking hoof and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010929897.1A CN111972622A (en) | 2020-09-07 | 2020-09-07 | Oil-walking hoof and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111972622A true CN111972622A (en) | 2020-11-24 |
Family
ID=73448568
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010929897.1A Pending CN111972622A (en) | 2020-09-07 | 2020-09-07 | Oil-walking hoof and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111972622A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101099577A (en) * | 2006-07-05 | 2008-01-09 | 白福金 | Chrysanthemum pig's feet processing technology |
| CN103989193A (en) * | 2014-06-12 | 2014-08-20 | 浙江青莲食品股份有限公司 | Preparation method of upper part of leg of pork |
| CN104432154A (en) * | 2014-12-17 | 2015-03-25 | 福建省亚明食品有限公司 | Production method of pig hock |
-
2020
- 2020-09-07 CN CN202010929897.1A patent/CN111972622A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101099577A (en) * | 2006-07-05 | 2008-01-09 | 白福金 | Chrysanthemum pig's feet processing technology |
| CN103989193A (en) * | 2014-06-12 | 2014-08-20 | 浙江青莲食品股份有限公司 | Preparation method of upper part of leg of pork |
| CN104432154A (en) * | 2014-12-17 | 2015-03-25 | 福建省亚明食品有限公司 | Production method of pig hock |
Non-Patent Citations (1)
| Title |
|---|
| 冯祖荫等: "走油蹄膀的制作技术", 《肉类工业》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102754853B (en) | Method for producing spicy hand-shredded chicken | |
| CN102366118B (en) | Processing technology of spiced chicken hearts and spiced chicken gizzards | |
| CN102366120B (en) | Spicy gizzard processing technology | |
| CN105145866A (en) | Preparation method for spiced dried bean curds | |
| CN101637276A (en) | Instant bath chap product and production method thereof | |
| CN101099577B (en) | Chrysanthemum pig's feet processing technology | |
| CN102366117A (en) | Processing technology of spicy chicken | |
| CN101133860B (en) | Poultry product processing method and product thereof | |
| CN102342534A (en) | Method for making smoked chicken | |
| CN105124648A (en) | Ready-to-eat smoked sturgeon pieces and processing method thereof | |
| CN101731638B (en) | Method for making lemongrass beef stick | |
| CN110892981A (en) | Seafood-flavor seasoning sauce and preparation method thereof | |
| KR20210048966A (en) | Chicken Cooking Method | |
| JP2539653B2 (en) | Process for producing seafood and meat used as raw materials for foods subjected to heat sterilization | |
| CN110742241A (en) | Preparation method of instant spicy skinless bullfrog | |
| CN1799413A (en) | Air-drying meat food and is production method | |
| CN111972622A (en) | Oil-walking hoof and preparation method thereof | |
| KR100357445B1 (en) | Cooking method of packaging instant chicken soup | |
| CN104432220A (en) | Making method of quick-frozen flour-adhered seasoned shishamo | |
| CN104366605A (en) | Soup with fish heads and lycium barbarum in casserole and preparation method thereof | |
| CN107568611A (en) | A kind of fragrant halogen Cervus nippon meat and preparation method thereof | |
| CN106901293B (en) | Preparation method of potato and native chicken soup | |
| CN111903924A (en) | Method for making white-cut chicken with skin refreshing and smooth meat | |
| CN104982954A (en) | Face beautifying and blood replenishing honey pot and stone bowl low-fat armored duck and preparation method thereof | |
| CN111096420A (en) | Method for making dried chicken breast shreds |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20201124 |
|
| WD01 | Invention patent application deemed withdrawn after publication |