CN113229459A - Degreased pig trotter and degreasing method thereof - Google Patents
Degreased pig trotter and degreasing method thereof Download PDFInfo
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- CN113229459A CN113229459A CN202110584955.6A CN202110584955A CN113229459A CN 113229459 A CN113229459 A CN 113229459A CN 202110584955 A CN202110584955 A CN 202110584955A CN 113229459 A CN113229459 A CN 113229459A
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- 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
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- 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
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- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
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- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
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- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
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- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a degreased pig trotter and a degreasing method thereof, wherein the degreased pig trotter comprises the following components in parts by weight: 250-280 parts of pig trotters, 45-50 parts of marinating material bags, 10-15 parts of ginger, 10-15 parts of tsaoko amomum fruits, 10-15 parts of garlic seeds, 10-15 parts of mint leaves, 5-8 parts of lemons, 10-15 parts of cooking wine, 5-8 parts of soy sauce and the balance of water; according to the invention, the spiced bag is prepared from star anise, cassia bark, pepper, dried orange peel, bay leaves, thyme and rock sugar, then the pig trotters are fried, then the ginger, the tsaoko amomum fruits and the garlic are added and fried together, then the spiced bag is added and stewed together, then the mint leaves and the lemon are added and stewed together, finally the stewed pig trotters are taken out and dried, then the baking treatment is carried out, and finally the degreased pig trotters are obtained, so that the oil content of the pig trotters can be reduced, and the taste of the pig trotters is enriched.
Description
Technical Field
The invention relates to the technical field of degreased pig trotters, in particular to a degreased pig trotters and a degreasing method thereof.
Background
The pig feet are also called pig trotters and pig hands; the front hoof meat is more and less in bone and is straight, and the back hoof meat is less in bone and is slightly more and bent; the traditional Chinese medicine considers that the trotter is neutral in nature, sweet and salty in taste, and is a delicious dish similar to the bear paw and a good medicine for treating diseases.
The pig trotter contains abundant collagen, which is a glue substance composed of biological macromolecules, is the most main protein component in tendon, ligament and connective tissue, and has the functions of maintaining beauty and keeping young.
Because the pig trotters contain more grease, the directly cooked pig trotters are greasy and have poor taste, so a healthy defatted pig trotters is needed.
Disclosure of Invention
The invention aims to provide a degreased pig trotter and a degreasing method thereof, which aim to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the degreased pig trotter comprises the following components in parts by weight: 250 portions of trotter, 280 portions of marinating material bag, 45 to 50 portions of ginger, 10 to 15 portions of tsaoko amomum fruit, 10 to 15 portions of garlic, 10 to 15 portions of mint leaf, 5 to 8 portions of lemon, 10 to 15 portions of cooking wine, 5 to 8 portions of soy sauce and the balance of water.
The halogen bag comprises the following components in parts by weight: 5-10 parts of star anise, 5-10 parts of cassia bark, 5-10 parts of pepper, 5-10 parts of dried orange peel, 5-10 parts of bay leaves, 5-10 parts of thyme and 1-3 parts of rock candy.
The preparation method of the spice bag comprises the following steps:
the method comprises the following steps: firstly, heating the pot with big fire, then pouring 15-20ml of edible oil into the pot, then adding the rock candy in parts by weight into the pot until the rock candy is melted, and then adjusting to small fire;
step two: weighing anise, cassia bark, pepper, dried orange peel, bay leaves and thyme according to weight, then sequentially adding the weighed anise, cassia bark, pepper, dried orange peel, bay leaves and thyme into a pot, continuously stir-frying under the condition of small fire for 20-25 minutes to obtain a marinated package, and taking out for subsequent use.
A degreasing method of degreased pig trotters comprises the following steps:
s1, weighing the pig trotters, the ginger, the tsaoko amomum fruits, the garlic, the mint leaves, the lemon, the cooking wine and the soy sauce respectively according to parts by weight, heating the pot with big fire, pouring 15-20ml of edible oil into the pot, adjusting small fire after the edible oil is heated, adding the weighed pig trotters into the pot, and frying for 5-10 minutes in the pot in a turnover manner until the surfaces of the pig trotters turn golden;
s2, adding the weighed cooking wine into a pot, adjusting to be on strong fire, meanwhile stir-frying for 2-5 parts in the pot, then adding the weighed ginger, tsaoko amomum fruit and garlic into the pot, continuously stir-frying for 5-10 parts in the pot, then adding 8-10 times of water, submerging the pig trotters in the pot with the water, and boiling with strong fire;
s3, adding the prepared marinating package into a pot, covering the pot cover, stewing for 35-40 minutes with slow fire, adding the weighed mint leaves and lemons into the pot, covering the pot cover, and stewing for 35-40 minutes with slow fire until the water level in the pot is lower than the height of the pig trotters;
s4, opening the pot cover, adjusting to strong fire, continuously stir-frying for 20-25 minutes under the state of strong fire, then adding the weighed soy sauce into the pot, continuously stir-frying for 5-10 minutes under the state of strong fire, adjusting to small fire, continuously stewing for 10-15 minutes, then taking out the pig trotters, and drying in the air;
s5, placing the dried pig trotters on a hot iron plate, turning over the iron plate and baking the pig trotters for 10-15 minutes, and taking out the pig trotters to obtain the degreased pig trotters.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, the spiced bag is prepared from star anise, cassia bark, pepper, dried orange peel, bay leaves, thyme and rock sugar, then the pig trotters are fried, then the ginger, the tsaoko amomum fruits and the garlic are added and fried together, then the spiced bag is added and stewed together, then the mint leaves and the lemon are added and stewed together, finally the stewed pig trotters are taken out and dried, then the baking treatment is carried out, and finally the degreased pig trotters are obtained, so that the oil content of the pig trotters can be reduced, and the taste of the pig trotters is enriched.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Embodiment 1, the present invention provides a technical solution: the degreased pig trotter comprises the following components in parts by weight: 260 parts of pig trotters, 48 parts of marinated bags, 12 parts of ginger, 12 parts of tsaoko cardamom, 12 parts of garlic, 12 parts of mint leaves, 6 parts of lemon, 12 parts of cooking wine, 6 parts of soy sauce and the balance of water.
The halogen material package comprises the following components in parts by weight: 8 parts of star anise, 8 parts of cassia bark, 8 parts of pepper, 8 parts of dried orange peel, 7 parts of bay leaves, 7 parts of thyme and 2 parts of rock candy.
The preparation method of the spice bag comprises the following steps:
the method comprises the following steps: firstly, heating the pot with big fire, then pouring 15-20ml of edible oil into the pot, then adding the rock candy in parts by weight into the pot until the rock candy is melted, and then adjusting to small fire;
step two: weighing anise, cassia bark, pepper, dried orange peel, bay leaves and thyme according to weight, then sequentially adding the weighed anise, cassia bark, pepper, dried orange peel, bay leaves and thyme into a pot, continuously stir-frying under the condition of small fire for 20-25 minutes to obtain a marinated package, and taking out for subsequent use.
A degreasing method of degreased pig trotters comprises the following steps:
s1, weighing the pig trotters, the ginger, the tsaoko amomum fruits, the garlic, the mint leaves, the lemon, the cooking wine and the soy sauce respectively according to parts by weight, heating the pot with big fire, pouring 15-20ml of edible oil into the pot, adjusting small fire after the edible oil is heated, adding the weighed pig trotters into the pot, and frying for 5-10 minutes in the pot in a turnover manner until the surfaces of the pig trotters turn golden;
s2, adding the weighed cooking wine into a pot, adjusting to be on strong fire, meanwhile stir-frying for 2-5 parts in the pot, then adding the weighed ginger, tsaoko amomum fruit and garlic into the pot, continuously stir-frying for 5-10 parts in the pot, then adding 8-10 times of water, submerging the pig trotters in the pot with the water, and boiling with strong fire;
s3, adding the prepared marinating package into a pot, covering the pot cover, stewing for 35-40 minutes with slow fire, adding the weighed mint leaves and lemons into the pot, covering the pot cover, and stewing for 35-40 minutes with slow fire until the water level in the pot is lower than the height of the pig trotters;
s4, opening the pot cover, adjusting to strong fire, continuously stir-frying for 20-25 minutes under the state of strong fire, then adding the weighed soy sauce into the pot, continuously stir-frying for 5-10 minutes under the state of strong fire, adjusting to small fire, continuously stewing for 10-15 minutes, then taking out the pig trotters, and drying in the air;
s5, placing the dried pig trotters on a hot iron plate, turning over the iron plate and baking the pig trotters for 10-15 minutes, and taking out the pig trotters to obtain the degreased pig trotters.
Embodiment 2, the present invention provides a technical solution: the degreased pig trotter comprises the following components in parts by weight: 270 parts of pig trotters, 46 parts of marinated food bags, 11 parts of ginger, 11 parts of tsaoko amomum fruits, 11 parts of garlic, 11 parts of mint leaves, 5 parts of lemons, 11 parts of cooking wine, 5 parts of soy sauce and the balance of water.
The halogen material package comprises the following components in parts by weight: 8 parts of star anise, 8 parts of cassia bark, 8 parts of pepper, 8 parts of dried orange peel, 6 parts of bay leaves, 6 parts of thyme and 2 parts of rock candy.
The preparation method of the flavoring bag in the present embodiment is basically the same as the preparation method of the flavoring bag in embodiment 1, and the difference is only that the mixture ratio of each component is different.
The preparation method of the degreased pig trotter in the embodiment is basically the same as that of the degreased pig trotter in the embodiment 1, and the difference is only that the mixture ratio of the components is different.
Embodiment 3, the present invention provides a technical solution: the degreased pig trotter comprises the following components in parts by weight: 280 parts of pig trotters, 50 parts of marinated bags, 14 parts of ginger, 14 parts of tsaoko amomum fruits, 14 parts of garlic, 14 parts of mint leaves, 8 parts of lemons, 14 parts of cooking wine, 8 parts of soy sauce and the balance of water.
The halogen material package comprises the following components in parts by weight: 8 parts of star anise, 8 parts of cassia bark, 8 parts of pepper, 8 parts of dried orange peel, 8 parts of bay leaves, 8 parts of thyme and 2 parts of rock sugar.
The preparation method of the flavoring bag in the present embodiment is basically the same as the preparation method of the flavoring bag in embodiment 1, and the difference is only that the mixture ratio of each component is different.
The preparation method of the degreased pig trotter in the embodiment is basically the same as that of the degreased pig trotter in the embodiment 1, and the difference is only that the mixture ratio of the components is different.
Compared with the prior art, the invention provides a technical scheme that: the degreased pig trotter comprises the following components in parts by weight: 260 parts of pig trotters, 12 parts of ginger, 12 parts of tsaoko amomum fruits, 12 parts of garlic, 12 parts of mint leaves, 6 parts of lemon, 12 parts of cooking wine, 6 parts of soy sauce and the balance of water.
A degreasing method of degreased pig trotters comprises the following steps:
s1, weighing the pig trotters, the ginger, the tsaoko amomum fruits, the garlic, the mint leaves, the lemon, the cooking wine and the soy sauce respectively according to parts by weight, heating the pot with big fire, pouring 15-20ml of edible oil into the pot, adjusting small fire after the edible oil is heated, adding the weighed pig trotters into the pot, and frying for 5-10 minutes in the pot in a turnover manner until the surfaces of the pig trotters turn golden;
s2, adding the weighed cooking wine into a pot, adjusting to be on strong fire, meanwhile stir-frying for 2-5 parts in the pot, then adding the weighed ginger, tsaoko amomum fruit and garlic into the pot, continuously stir-frying for 5-10 parts in the pot, then adding 8-10 times of water, submerging the pig trotters in the pot with the water, and boiling with strong fire;
s3, adding the weighed mint leaves and lemons into a pot, covering the pot cover, and stewing for 35-40 minutes by using soft fire until the water level in the pot is lower than the height of the pig trotters;
s4, opening the pot cover, adjusting to strong fire, continuously stir-frying for 20-25 minutes under the state of strong fire, then adding the weighed soy sauce into the pot, continuously stir-frying for 5-10 minutes under the state of strong fire, adjusting to small fire, continuously stewing for 10-15 minutes, then taking out the pig trotters, and drying in the air;
s5, placing the dried pig trotters on a hot iron plate, turning over the iron plate and baking the pig trotters for 10-15 minutes, and taking out the pig trotters to obtain the degreased pig trotters.
Experimental example, the fat contents of the degreased pig trotters prepared in example 1, example 2, example 3 and comparative example were respectively detected using gas chromatography-mass spectrometry, and the fat contents were recorded in the following table;
| group of | Example 1 | Example 2 | Example 3 | Comparative example |
| Oil content (/100g) | 8.6 | 9.6 | 8.4 | 18.5 |
As can be seen from the above table, the fat content of the defatted pig trotter prepared by the present invention is significantly reduced per 100g of the defatted pig trotter prepared by the present invention, so that the fat content of the pig trotter prepared by the present invention can be reduced.
In conclusion, the spiced bag is prepared from the aniseed, the cassia bark, the pepper, the dried orange peel, the myrcia, the thyme and the rock sugar, the pig trotters are fried, the ginger, the tsaoko amomum fruit and the garlic are added and fried together, the spiced bag is added and stewed together, the mint leaves and the lemon are added and stewed together, the stewed pig trotters are taken out and dried in the air, then the baking treatment is carried out, and finally the degreased pig trotters are obtained, so that the oil content of the pig trotters can be reduced, and the taste of the pig trotters is enriched.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (4)
1. The degreased pig trotter is characterized by comprising the following components in parts by weight: 250 portions of trotter, 280 portions of marinating material bag, 45 to 50 portions of ginger, 10 to 15 portions of tsaoko amomum fruit, 10 to 15 portions of garlic, 10 to 15 portions of mint leaf, 5 to 8 portions of lemon, 10 to 15 portions of cooking wine, 5 to 8 portions of soy sauce and the balance of water.
2. The defatted pettitoes of claim 1, wherein: the halogen bag comprises the following components in parts by weight: 5-10 parts of star anise, 5-10 parts of cassia bark, 5-10 parts of pepper, 5-10 parts of dried orange peel, 5-10 parts of bay leaves, 5-10 parts of thyme and 1-3 parts of rock candy.
3. The defatted pettitoes of claim 2, wherein: the preparation method of the spice bag comprises the following steps:
the method comprises the following steps: firstly, heating the pot with big fire, then pouring 15-20ml of edible oil into the pot, then adding the rock candy in parts by weight into the pot until the rock candy is melted, and then adjusting to small fire;
step two: weighing anise, cassia bark, pepper, dried orange peel, bay leaves and thyme according to weight, then sequentially adding the weighed anise, cassia bark, pepper, dried orange peel, bay leaves and thyme into a pot, continuously stir-frying under the condition of small fire for 20-25 minutes to obtain a marinated package, and taking out for subsequent use.
4. The method of any one of claims 1 to 3, comprising the steps of:
s1, weighing the pig trotters, the ginger, the tsaoko amomum fruits, the garlic, the mint leaves, the lemon, the cooking wine and the soy sauce respectively according to parts by weight, heating the pot with big fire, pouring 15-20ml of edible oil into the pot, adjusting small fire after the edible oil is heated, adding the weighed pig trotters into the pot, and frying for 5-10 minutes in the pot in a turnover manner until the surfaces of the pig trotters turn golden;
s2, adding the weighed cooking wine into a pot, adjusting to be on strong fire, meanwhile stir-frying for 2-5 parts in the pot, then adding the weighed ginger, tsaoko amomum fruit and garlic into the pot, continuously stir-frying for 5-10 parts in the pot, then adding 8-10 times of water, submerging the pig trotters in the pot with the water, and boiling with strong fire;
s3, adding the prepared marinating package into a pot, covering the pot cover, stewing for 35-40 minutes with slow fire, adding the weighed mint leaves and lemons into the pot, covering the pot cover, and stewing for 35-40 minutes with slow fire until the water level in the pot is lower than the height of the pig trotters;
s4, opening the pot cover, adjusting to strong fire, continuously stir-frying for 20-25 minutes under the state of strong fire, then adding the weighed soy sauce into the pot, continuously stir-frying for 5-10 minutes under the state of strong fire, adjusting to small fire, continuously stewing for 10-15 minutes, then taking out the pig trotters, and drying in the air;
s5, placing the dried pig trotters on a hot iron plate, turning over the iron plate and baking the pig trotters for 10-15 minutes, and taking out the pig trotters to obtain the degreased pig trotters.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110584955.6A CN113229459A (en) | 2021-05-27 | 2021-05-27 | Degreased pig trotter and degreasing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110584955.6A CN113229459A (en) | 2021-05-27 | 2021-05-27 | Degreased pig trotter and degreasing method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323297A (en) * | 2014-09-28 | 2015-02-04 | 安徽名山有机农业科技开发有限公司 | Defatted pig's feet and preparation method thereof |
| CN104824683A (en) * | 2015-04-15 | 2015-08-12 | 武汉为一知识产权开发有限公司 | Method for producing marinated products by removing meat fat |
| CN109717391A (en) * | 2019-03-09 | 2019-05-07 | 安徽徽食食品有限公司 | A kind of river formula pot-stewed fowl trotter and preparation method thereof |
-
2021
- 2021-05-27 CN CN202110584955.6A patent/CN113229459A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323297A (en) * | 2014-09-28 | 2015-02-04 | 安徽名山有机农业科技开发有限公司 | Defatted pig's feet and preparation method thereof |
| CN104824683A (en) * | 2015-04-15 | 2015-08-12 | 武汉为一知识产权开发有限公司 | Method for producing marinated products by removing meat fat |
| CN109717391A (en) * | 2019-03-09 | 2019-05-07 | 安徽徽食食品有限公司 | A kind of river formula pot-stewed fowl trotter and preparation method thereof |
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