CN112931790A - Preparation method of instant degreased fragrant spiced pig trotters - Google Patents
Preparation method of instant degreased fragrant spiced pig trotters Download PDFInfo
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- CN112931790A CN112931790A CN202110292172.0A CN202110292172A CN112931790A CN 112931790 A CN112931790 A CN 112931790A CN 202110292172 A CN202110292172 A CN 202110292172A CN 112931790 A CN112931790 A CN 112931790A
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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
- 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
- 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
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a preparation method of instant degreased spiced pig trotters, which comprises the following steps: A. pickling the trotter; B. cleaning the pickled pig trotters, and draining; C. b, carrying out dry deoiling on the trotter treated in the step B; D. singeing and cleaning the deoiled pig trotters; E. cutting pig trotters; F. putting the cut pig trotters into brine for stewing; G. cooling the stewed pig trotters to obtain the product; in the step C, the dry deoiling adopts two-stage microwave hot air deoiling, and the first-stage microwave hot air condition is as follows: the microwave power is 700-1000W, the temperature is 60-85 ℃, and the time is 3-5 min; the second stage microwave hot air condition is as follows: the microwave power is 300-600W, the temperature is 40-55 ℃, and the time is 6-10 min. The pickling material and the brine adopted by the method have unique formulas, and the fat of the pig trotters can be effectively removed by a scientific dry-method deoiling process, so that the pig trotters prepared by the preparation method are fresh and non-greasy in taste.
Description
Technical Field
The invention relates to the technical field of food, in particular to a preparation method of an instant meat product, and especially relates to a preparation method of instant degreased fragrant spiced pig trotters.
Background
The pig's hoof refers to the feet (hoof) and lower legs of pigs, and is called Yuan hoof in China. In the Chinese world, the pig trotters are one of the parts which are often eaten by people, and there are various cooking methods. The pig trotter contains rich collagen, can prevent and treat skin from being shriveled and wrinkled, enhances the elasticity and toughness of the skin, and has special significance for delaying senility and promoting the growth and development of children. For this reason, the pig's feet are called "beauty food" and "delicacy similar to the bear's paw". However, the pig trotters contain a part of fat, and excessive consumption of pig trotters can cause diseases such as obesity and fatty liver. At present, some methods for degreasing pig trotters have been disclosed, for example, patent document CN 109645354A, CN 101653266B discloses a process for cooking pig trotters at high temperature and then frying the pig trotters, but the fat can not be effectively removed, and new grease is introduced; patent document CN 109105762a discloses a pig trotter for reducing fat and balancing cholesterol and a preparation method thereof, but the conventional blanching marinating method is very limited in removing fat; patent document CN 106616415 a discloses that the fat on the surface of pig trotters is hydrolyzed by lipase, but the fat content is reduced by only about 10%; in patent documents CN 106538971A, CN 106538971A, CN104323297 1043297 104323297A, CN 104082763A, CN 102228260 a and the like, fat is removed by high-temperature high-pressure cooking, which is very limited, and excessive cooking also causes a great loss of collagen. Therefore, the invention aims to solve the problem of how to process the pig trotters, which can ensure the content of the collagen and effectively remove the fat.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a preparation method of degreased spiced pig trotters. The marinating material and the brine adopted by the method are unique in formula, and the fat of the pig trotters can be effectively removed by a scientific dry-method deoiling process.
The purpose of the invention is realized by the following technical scheme:
the invention provides a preparation method of instant degreased fragrant spiced pig trotters, which comprises the following steps:
A. pickling the trotter;
B. cleaning the pickled pig trotters, and draining;
C. b, carrying out dry deoiling on the trotter treated in the step B;
D. singeing and cleaning the deoiled pig trotters;
E. d, cutting the pig trotters after the post-treatment in the step D;
F. putting the cut pig trotters into brine for stewing;
G. cooling the stewed pig trotters to obtain instant defatted and fragrant stewed pig trotters;
in the step C, the dry deoiling adopts two-stage microwave hot air deoiling, and the first-stage microwave hot air condition is as follows: the microwave power is 700-1000W, the temperature is 60-85 ℃, and the time is 3-5 min; the second stage microwave hot air condition is as follows: the microwave power is 300-600W, the temperature is 40-55 ℃, and the time is 6-10 min. The first section of high-frequency and high-temperature microwave is carried out to open gaps of the tissue of the pig trotters and quickly remove the fat on the surface of the pig trotters; the second stage of low-frequency low-temperature microwave is to remove fat below the surface layer of the pig trotters and avoid excessive loss of high-frequency high-temperature water and collagen.
Preferably, the microwave power adopted by the first section of microwave hot air is higher than that adopted by the second section of microwave hot air, and the power difference between the two sections of microwave hot air is more than 200W.
Preferably, the microwave temperature adopted by the first section of microwave hot air is higher than that adopted by the second section of microwave hot air, and the temperature difference between the two temperatures is more than 20 ℃.
Preferably, in the step a, the pickling method specifically includes: the pickling material is applied on the pig trotters in an amount of 5-15% of the weight of the pig trotters, and then pickled at 0-4 ℃ for 24-48 h.
Preferably, in the step A, the pickling materials adopted for pickling comprise the following components in a weight ratio of 3-5:2-4:2-4: 2-4: 1-2:4-6:1-2 of hawthorn, shaddock peel, Chinese waxgourd peel, lotus leaf, honey, water and salt;
the mesh number of the hawthorn, the shaddock peel, the wax gourd peel and the lotus leaf is 10-20 meshes.
Preferably, the pickling material is adjusted to pH 4.5-6.5 by using vinegar and/or sodium carbonate solution.
Preferably, in the step B, the cleaning is carried out by using clear water at 0-4 ℃.
Preferably, in step E, the cut pig trotters are 2.0cm to 4.0cm strips by 5.0cm to 7.0 cm.
Preferably, in the step F, the brine comprises the following components in parts by weight: 200 parts of drinking water, 2-10 parts of edible salt, 3-15 parts of white granulated sugar, 2-5 parts of rock candy, 1-3 parts of honey, 1-2 parts of yeast extract, 2-5 parts of light soy sauce, 2-5 parts of dark soy sauce, 1-5 parts of liquor with drunk sauce, 2-5 parts of fructus physalis pubescentis, 2-5 parts of Zunyi Lanzi warhead pepper, 2-5 parts of Zunyi two-twig pepper, 1-5 parts of red flower pepper, 0.05-1 part of star anise, 0.05-1 part of dried orange peel, 0.05-1 part of clove, 0.05-1 part of cassia bark, 0.05-1 part of tsaoko amomum fruit, 0.05-1 part of angelica root, 0.05-1 part of fennel fruit, 0.05-1 part of sand ginger, 0.05-1 part of vanilla, 0.05-1 part of cardamomum, 0.05-1 part of amomum fruit, 0.1-2 parts of mushroom, 0.1-2 parts of hawthorn fruit, 0.01-0.5 part of witch hazel and 0.01-0.5 part of white willow bark.
Preferably, the preparation method of the brine comprises the following steps:
baking Zunyi Lankanjiao, Zunyi warhead Capsici fructus, Zunyi fructus Viticis Cannabifoliae and fructus Zanthoxyli in oven at 90-120 deg.C for 10-60min to obtain first material;
soaking fructus Anisi Stellati, pericarpium Citri Tangerinae, flos Caryophylli, cortex Cinnamomi Japonici, fructus Tsaoko, radix Angelicae Dahuricae, fructus Foeniculi, rhizoma Kaempferiae, herba Cymbopogonis Citrari, fructus Amomi rotundus, fructus Amomi, mushroom, fructus crataegi, radix Hamamelis mollis, and white willow bark in water of 40-80 deg.C for 10-60min, and taking out to obtain second material;
and adding the first material and the second material into drinking water, boiling, adding edible salt, white granulated sugar, crystal sugar, honey, yeast extract, light soy sauce, dark soy sauce and liquor with liquor fragrance of liquor with love of drunk, and stirring uniformly to obtain the product.
Preferably, in step F, the step of marinating comprises: boiling ungula Sus Domestica in bittern with strong fire for 10-30min, stewing with slow fire for 1-3 hr, taking out hot ungula Sus Domestica, soaking in the same bittern at 20-40 deg.C for 1-2 hr, and taking out.
Preferably, step G further comprises, after cooling, the steps of packaging and sterilizing under the following conditions: 110 ℃ and 130 ℃ for 10-60 min.
Compared with the prior art, the invention has the following beneficial effects:
1. the raw materials adopted by the invention are all natural raw materials, and the prepared pig trotters are more natural, healthier and safer.
2. The degreased pig trotter prepared by the invention can effectively remove 70% of fat of the pig trotter, can ensure that collagen is not lost, has fresh and natural meat feeling and has no greasy taste.
Detailed Description
The present invention will be described in detail with reference to specific examples. The following examples will assist those skilled in the art in further understanding the invention, but are not intended to limit the invention in any way. It should be noted that variations and modifications can be made by persons skilled in the art without departing from the spirit of the invention. All falling within the scope of the present invention.
Example 1
The invention provides a preparation method of degreased spiced pig trotters, which comprises the following steps:
(1) pickling the trotter, which specifically comprises the following steps: selecting hawthorn, shaddock peel, Chinese waxgourd peel and lotus leaves, rinsing with clear water, soaking in 0.2ml/L sodium hypochlorite for 3min for disinfection, rinsing with clear water, and respectively cutting into particles with the size of 3-5 mm; secondly, according to the weight ratio of the hawthorn, the shaddock peel, the Chinese waxgourd peel, the lotus leaf, the honey, the water and the salt being 4:3:3:3:1:5: 1; putting into a high-speed shearing machine, and shearing into 10-20 meshes; ③ using 0.1 percent sodium carbonate solution or vinegar to adjust the pH value to 5.5. Fourthly, the pickling materials are weighed according to 15 percent of the weight of the pig trotters and then are applied to the pig trotters, and the pig trotters are pickled for 24 hours at the temperature of 0-4 ℃.
(2) Washing the pickled pig trotters in clear water at 0-4 deg.C, and draining;
(3) b, selecting two sections of microwave hot air for carrying out dry deoiling on the trotter treated in the step B; specifically, a two-stage microwave hot air deoiling process is adopted, and the first stage microwave hot air conditions are as follows: the microwave power is 800W, the temperature is 80 ℃, and the time is 5 min; the second stage of microwave hot air condition is 480W, temperature is 50 deg.C, and time is 10 min.
(4) Singeing and cleaning the deoiled pig trotters;
(5) cutting the trotter treated in the step D into strips of 3.0cm x 6.0 cm;
(6) the method comprises the following steps of (1) putting the cut pig trotters into brine for stewing: selecting a halogen material: the brine comprises the following components in parts by weight: 200 parts of drinking water, 5 parts of edible salt, 5 parts of white granulated sugar, 2 parts of rock candy, 1 part of honey, 1 part of yeast extract, 1 part of light soy sauce, 2 parts of dark soy sauce, 1 part of liquor with yellow catsup, 2 parts of cape jasmine warhead pepper, 2 parts of Zunyi two-twig pepper, 2 parts of safflower pepper, 0.05 part of anise, 0.05 part of dried orange peel, 0.05 part of clove, 0.05 part of cassia bark, 0.05 part of tsaoko amomum fruit, 0.05 part of angelica root, 0.05 part of fennel, 0.05 part of sand ginger, 0.05 part of lemongrass, 0.05 part of cardamom, 0.05 part of fructus amomi, 0.1 part of mushroom, 0.1 part of hawthorn, 0.01 part of witch hazel and 0.01 part of white willow bark. Preparing brine: baking Zunyi Lankanka pepper, Zunyi warhead pepper, Zunyi fructus Viticis and fructus Zanthoxyli in a 110 deg.C oven for 20min, and soaking fructus Anisi Stellati, pericarpium Citri Tangerinae, flos Caryophylli, cortex Cinnamomi Japonici, fructus Tsaoko, radix Angelicae Dahuricae, fructus Foeniculi, rhizoma Kaempferiae, herba Cymbopogonis Citrari, fructus Amomi rotundus, fructus Amomi, Lentinus Edodes, fructus crataegi, radix Hamamelis mollis and white willow bark in 60 deg.C water for 60 min. And then adding the baked hot pepper, the baked pepper and the soaked materials into drinking water, boiling, adding edible salt, white granulated sugar, rock sugar, honey, yeast extract, light soy sauce, dark soy sauce and liquor with the sauce fragrance of drunk people, and uniformly stirring. ③ marinating: boiling pig trotters in bittern with strong fire for 30min, stewing with slow fire for 2 hr, taking out hot pig trotters, soaking in 40 deg.C bittern for 2 hr, and taking out.
(7) Cooling the marinated pig trotters, and packaging;
(8) and G, sterilizing the trotter treated in the step G at 115 ℃ for 20 min.
Example 2
The invention provides a preparation method of degreased spiced pig trotters, which comprises the following steps:
(1) pickling the trotter, which specifically comprises the following steps: selecting hawthorn, shaddock peel, Chinese waxgourd peel and lotus leaves, rinsing with clear water, soaking in 0.2ml/L sodium hypochlorite for 3min for disinfection, rinsing with clear water, and respectively cutting into particles with the size of 3-5 mm; secondly, according to the weight ratio of the hawthorn, the shaddock peel, the Chinese waxgourd peel, the lotus leaf, the honey, the water and the salt being 5:4:2:4:2:6: 2; putting into a high-speed shearing machine, and shearing into 10-20 meshes; ③ using 0.1 percent sodium carbonate solution or vinegar to adjust the pH value to 5.9. Fourthly, the pickling materials are weighed according to 8 percent of the weight of the pig trotters and then are applied to the pig trotters, and the pig trotters are pickled for 36 hours at the temperature of 0-4 ℃.
(2) Washing the pickled pig trotters in clear water at 0-4 deg.C, and draining;
(3) b, selecting two sections of microwave hot air for carrying out dry deoiling on the trotter treated in the step B; specifically, a two-stage microwave hot air deoiling process is adopted, and the first stage microwave hot air conditions are as follows: the microwave power is 1000W, the temperature is 70 ℃, and the time is 4 min; the second stage of microwave hot air condition is 400W, temperature is 50 deg.C, and time is 6 min.
(4) Singeing and cleaning the deoiled pig trotters;
(5) cutting the trotter treated in the step D into strips of 3.5cm by 6.5 cm;
(6) the method comprises the following steps of (1) putting the cut pig trotters into brine for stewing: selecting a halogen material: the brine comprises the following components in parts by weight: 200 parts of drinking water, 6 parts of edible salt, 10 parts of white granulated sugar, 5 parts of rock candy, 3 parts of honey, 2 parts of yeast extract, 2 parts of light soy sauce, 2.5 parts of dark soy sauce, 2 parts of liquor with fragrance of liquor with sauce, 3 parts of cape lantern pepper, 4 parts of cape jasmine warhead pepper, 5 parts of Zunyi two-twig pepper, 1 part of safflower pepper, 0.1 part of anise, 0.1 part of dried orange peel, 0.08 part of clove, 0.07 part of cassia bark, 0.06 part of tsaoko amomum fruit, 0.09 part of angelica root, 0.06 part of fennel, 0.1 part of sand ginger, 0.1 part of lemongrass, 0.2 part of cardamom, 0.1 part of fructus amomi, 0.2 part of mushroom, 0.5 part of hawthorn, 0.03 part of witch hazel and 0.06 part of white willow bark. Preparing brine: baking Zunyi Lankanka pepper, Zunyi warhead pepper, Zunyi fructus Viticis and fructus Zanthoxyli in a 105 deg.C oven for 30min, and soaking fructus Anisi Stellati, pericarpium Citri Tangerinae, flos Caryophylli, cortex Cinnamomi Japonici, fructus Tsaoko, radix Angelicae Dahuricae, fructus Foeniculi, rhizoma Kaempferiae, herba Cymbopogonis Citrari, fructus Amomi rotundus, fructus Amomi, Lentinus Edodes, fructus crataegi, radix Hamamelis mollis and white willow bark in 00 deg.C water for 45 min. And then adding the baked hot pepper, the baked pepper and the soaked materials into drinking water, boiling, adding edible salt, white granulated sugar, rock sugar, honey, yeast extract, light soy sauce, dark soy sauce and liquor with the sauce fragrance of drunk people, and uniformly stirring. ③ marinating: boiling ungula Sus Domestica in bittern with strong fire for 15min, stewing with slow fire for 2.5 hr, taking out hot ungula Sus Domestica, soaking in 30 deg.C bittern for 1.6 hr, and taking out.
(7) Cooling the marinated pig trotters, and packaging;
(8) and G, sterilizing the trotter treated in the step G for 15min at 120 ℃.
Example 3
This example is substantially the same as example 2, except that: in the two-stage microwave hot air treatment process in the step (2), the first stage microwave hot air conditions are as follows: the microwave power is 700W, the temperature is 80 ℃, and the time is 5 min; the second stage of microwave hot air condition is 450W, temperature is 45 deg.C, and time is 10 min.
Example 4
This example is substantially the same as example 2, except that: in the two-stage microwave hot air treatment process in the step (2), the first stage microwave hot air conditions are as follows: the microwave power is 900W, the temperature is 75 ℃, and the time is 4 min; the second stage of microwave hot air condition is 600W, temperature is 45 deg.C, and time is 8 min.
Comparative example 1
This comparative example is essentially the same as the process of example 2, except that: during the pickling in the step (1), hawthorn, shaddock peel, Chinese waxgourd peel, lotus leaf and honey are not added.
Comparative example 2
This comparative example is essentially the same as the process of example 2, except that: the microwave hot air treatment process of the step (2) is not carried out.
Comparative example 3
This comparative example is essentially the same as the process of example 2, except that: and (4) decocting the raw materials in the brine in the step (6) without adding mushroom, hawthorn, witch hazel and white willow bark.
Comparative example 4
This comparative example is essentially the same as the process of example 2, except that: the microwave hot air treatment process adopted by the invention has the following first stage microwave hot air conditions: the microwave power is 1200W, the temperature is 70 ℃, and the time is 4 min; the second stage of microwave hot air condition is 400W, temperature is 50 deg.C, and time is 6 min.
Comparative example 5
This comparative example is essentially the same as example 3 except that: the microwave hot air treatment process adopted by the invention has the following first stage microwave hot air conditions: the microwave power is 450W, the temperature is 80 ℃, and the time is 5 min; the second stage of microwave hot air condition is 700W, temperature is 45 deg.C, and time is 10 min.
Comparative example 6
This comparative example is essentially the same as example 3 except that: the microwave hot air treatment process adopted by the invention comprises the following steps: the first stage microwave hot air condition is as follows: the microwave power is 700W, the temperature is 45 ℃, and the time is 5 min; the second stage of microwave hot air condition is 450W, temperature is 80 deg.C, and time is 10 min.
Index evaluation:
30 tasters were randomly selected from the market, and the flavor and taste of the spiced pig trotters obtained in the above examples and comparative examples were evaluated, while the commercially available spiced pig trotters were used as a control. The sensory evaluation criteria (reference to sensory requirements in soy sauce marinated product GB 23586) of the spiced pig trotters are shown in table 1, the higher the score, the better the evaluation, and the sensory evaluation results are shown in table 2.
TABLE 1 sensory evaluation Standard of spiced pig trotters (score 100)
TABLE 2 sensory evaluation results of spiced trotters
| Sample (I) | Composite score |
| Example 1 | 93.4±1.9** |
| Example 2 | 92.0±2.1** |
| Example 3 | 90.5±1.9** |
| Example 4 | 91.9±2.0** |
| Comparative example 1 | 83.7±2.5 |
| Comparative example 2 | 74.7±2.7 |
| Comparative example 3 | 85.7±2.3 |
| Comparative example 4 | 87.4±1.8 |
| Comparative example 5 | 82.5±2.4 |
| Comparative example 6 | 85.9±2.2 |
| Commercially available spiced pig trotters | 75.9±3.5 |
Note:*indicating a significant difference (P < 0.05) between the example sample and the commercial spiced pig trotters;**it shows a very significant difference (P < 0.01) between the example sample and the commercial spiced pig trotters.
As can be seen from Table 2: the spiced pig trotters prepared in examples 1-4 all had better overall flavor and taste than the commercial spiced pig trotters.
TABLE 3 comparison of comparative examples and example 2 sensory Scoring index
| Sample (I) | Appearance form | Color | Taste and flavor | Tissue morphology | Impurities | Composite score |
| Example 2 | 13.8±1.1 | 12.4±1.5 | 28.3±2.0 | 28.7±2.1 | 8.8±1.0 | 92.0±2.1 |
| Comparative example 1 | 12.3±1.6 | 11.6±0.5 | 25.2±0.7* | 26.2±1.8* | 8.4±0.6 | 83.7±2.5* |
| Comparative example 2 | 12.8±1.1 | 11.5±1.1 | 21.9±1.6** | 20.3±2.2** | 8.2±0.5 | 74.7±2.7** |
| Comparative example 3 | 13.2±0.9 | 12.1±0.8 | 25.9±1.9* | 25.6±2.1* | 8.9±0.2 | 85.7±2.3* |
Note:*showing comparative examplesThe sample has significant difference (P < 0.05) from the corresponding index of example 2;**indicating a very significant difference (P < 0.01) between the comparative example and the corresponding index of example 2.
As can be seen from table 3, the comparative example has the following variations compared to example 2: the product of comparative example 1 (hawthorn, shaddock peel, Chinese waxgourd peel, lotus leaf and honey are not added in the pickling process) has poor taste, flavor and tissue form; comparative example 2 the product (without microwave hot air deoiling) had significantly deteriorated taste, flavor and tissue morphology, the pig trotters were greasy, and the meat was too mushy; the product of comparative example 3 (without mushroom, hawthorn, witch hazel and white willow bark added in the brine) had poor taste and flavor and was not fresh.
The fat content of the finished spiced pig trotters of the comparative example and example 2 was further determined by measuring the fat in the food according to GB 5009.6-2006. The results are shown in Table 4.
TABLE 4 comparative and example 2 spiced pig trotters fat content
| Sample (I) | Example 1 | Example 2 | Example 3 | Example 4 | Untreated trotter | |
| Fata | 9.8±2.3 | 9.2±1.3 | 11.5±1.2 | 10.3±1.4 | 28.5±1.4 | |
| Sample (I) | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | Comparative example 5 | Comparative example 6 |
| Fata | 13.8±1.8 | 27.8±1.6** | 12.4±1.1 | 11.7±1.2 | 18.9±1.5* | 15.6±1.3* |
Note:aexpressed as the specific gravity of the whole spiced pig trotter, unit%; the untreated pig trotters are pig trotter raw materials which are not treated by the method.
*Indicating a significant difference in fat content (P < 0.05) between the comparative sample and the example 2 sample;**indicating a very significant difference in fat content (P < 0.01) between the comparative and example 2 samples.
As can be seen from table 4, the fat content of example 2 is significantly reduced compared to the comparative example, indicating that the fat of the spiced pig trotters can be significantly removed by the microwave hot air process in combination with the specific pickling agent and the marinating material, and the pig trotters have compact meat quality, are not greasy, and have fresh and natural taste.
The embodiments described above are described to facilitate an understanding and use of the invention by those skilled in the art. It will be readily apparent to those skilled in the art that various modifications to these embodiments may be made, and the generic principles described herein may be applied to other embodiments without the use of the inventive faculty. Therefore, the present invention is not limited to the above embodiments, and those skilled in the art should make improvements and modifications within the scope of the present invention based on the disclosure of the present invention.
Claims (10)
1. A preparation method of instant degreased fragrant spiced pig trotters is characterized by comprising the following steps:
A. pickling the trotter;
B. cleaning the pickled pig trotters, and draining;
C. b, carrying out dry deoiling on the trotter treated in the step B;
D. singeing and cleaning the deoiled pig trotters;
E. d, cutting the pig trotters after the post-treatment in the step D;
F. putting the cut pig trotters into brine for stewing;
G. cooling the stewed pig trotters to obtain instant defatted and fragrant stewed pig trotters;
in the step C, the dry deoiling adopts two-stage microwave hot air deoiling, and the first-stage microwave hot air condition is as follows: the microwave power is 700-1000W, the temperature is 60-85 ℃, and the time is 3-5 min; the second stage microwave hot air condition is as follows: the microwave power is 300-600W, the temperature is 40-55 ℃, and the time is 6-10 min.
2. The method for preparing instant defatted spiced pig trotters as claimed in claim 1, wherein the pickling method in step A specifically comprises: the pickling material is applied on the pig trotters in an amount of 5-15% of the weight of the pig trotters, and then pickled at 0-4 ℃ for 24-48 h.
3. The preparation method of the instant defatted spiced pig trotter according to claim 2, wherein in the step A, the pickling materials used for pickling comprise the following components in a weight ratio of 3-5:2-4:2-4: 2-4: 1-2:4-6:1-2 of hawthorn, shaddock peel, Chinese waxgourd peel, lotus leaf, honey, water and salt;
the mesh number of the hawthorn, the shaddock peel, the wax gourd peel and the lotus leaf is 10-20 meshes.
4. The method for preparing instant defatted and spiced pig trotters as claimed in claim 2 or 3, wherein said pickling material is adjusted to pH 4.5-6.5 with vinegar and/or sodium carbonate solution.
5. The method for preparing instant defatted spiced pig trotters as claimed in claim 1, wherein in step B, said washing step is carried out by washing with clean water at 0-4 ℃.
6. The method of preparing instant defatted spiced pig trotters as claimed in claim 1, wherein in step E, said cut pig trotters are in strips of 2.0cm to 4.0cm by 5.0cm to 7.0 cm.
7. The preparation method of the instant defatted spiced pig trotter according to claim 1, wherein in the step F, the brine comprises the following components in parts by weight: 200 parts of drinking water, 2-10 parts of edible salt, 3-15 parts of white granulated sugar, 2-5 parts of rock candy, 1-3 parts of honey, 1-2 parts of yeast extract, 2-5 parts of light soy sauce, 2-5 parts of dark soy sauce, 1-5 parts of liquor with drunk sauce, 2-5 parts of fructus physalis pubescentis, 2-5 parts of Zunyi Lanzi warhead pepper, 2-5 parts of Zunyi two-twig pepper, 1-5 parts of red flower pepper, 0.05-1 part of star anise, 0.05-1 part of dried orange peel, 0.05-1 part of clove, 0.05-1 part of cassia bark, 0.05-1 part of tsaoko amomum fruit, 0.05-1 part of angelica root, 0.05-1 part of fennel fruit, 0.05-1 part of sand ginger, 0.05-1 part of vanilla, 0.05-1 part of cardamomum, 0.05-1 part of amomum fruit, 0.1-2 parts of mushroom, 0.1-2 parts of hawthorn fruit, 0.01-0.5 part of witch hazel and 0.01-0.5 part of white willow bark.
8. The method for preparing instant defatted spiced pig trotters according to claim 7, wherein the method for preparing the spiced pig trotters comprises the following steps:
baking Zunyi Lankanjiao, Zunyi warhead Capsici fructus, Zunyi fructus Viticis Cannabifoliae and fructus Zanthoxyli in oven at 90-120 deg.C for 10-60min to obtain first material;
soaking fructus Anisi Stellati, pericarpium Citri Tangerinae, flos Caryophylli, cortex Cinnamomi Japonici, fructus Tsaoko, radix Angelicae Dahuricae, fructus Foeniculi, rhizoma Kaempferiae, herba Cymbopogonis Citrari, fructus Amomi rotundus, fructus Amomi, mushroom, fructus crataegi, radix Hamamelis mollis, and white willow bark in water of 40-80 deg.C for 10-60min, and taking out to obtain second material;
and adding the first material and the second material into drinking water, boiling, adding edible salt, white granulated sugar, crystal sugar, honey, yeast extract, light soy sauce, dark soy sauce and liquor with liquor fragrance of liquor with love of drunk, and stirring uniformly to obtain the product.
9. The method for preparing instant defatted spiced pig trotters as claimed in claim 1, wherein in step F, said marinating step comprises: boiling ungula Sus Domestica in bittern with strong fire for 10-30min, stewing with slow fire for 1-3 hr, taking out hot ungula Sus Domestica, soaking in the same bittern at 20-40 deg.C for 1-2 hr, and taking out.
10. The method for preparing instant defatted spiced pig trotters as claimed in claim 1, wherein the step G further comprises the steps of packaging and sterilizing after cooling, wherein the sterilizing conditions are as follows: 110 ℃ and 130 ℃ for 10-60 min.
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| CN107307312A (en) * | 2017-09-01 | 2017-11-03 | 贵州道真旧城建辉黑猪生态养殖有限公司 | A kind of spiced halogen pig leg and preparation method thereof |
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