CN1305406C - Cooked, bound, flavorous pig's feet, and its making method - Google Patents
Cooked, bound, flavorous pig's feet, and its making method Download PDFInfo
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- CN1305406C CN1305406C CNB2004100415082A CN200410041508A CN1305406C CN 1305406 C CN1305406 C CN 1305406C CN B2004100415082 A CNB2004100415082 A CN B2004100415082A CN 200410041508 A CN200410041508 A CN 200410041508A CN 1305406 C CN1305406 C CN 1305406C
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- hoof
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Abstract
The present invention discloses a tied and spiced pig's hoof meat product which is prepared by the method that a fresh air pig's hoof is used as main materials, a middle main bone of the hoof is boned, hoof skin and toe bones of the hoof are reserved, stuffing of the mixture of pickled pig's extracted meat and cooked skin threads is wrapped in the main materials, and the main materials with the stuffing are boiled and sterilized to manufacture finished goods. The meat product has the advantages of beautiful appearance and long shelf life, reserves the shape, the good taste and the heavy fragrance of pig's hoofs and is an instant meat product.
Description
Technical field
The invention belongs to a kind of edible meat products and processing method thereof, being particularly suitable for fresh pig's feet is the making of the cooked, bound, flavorous pig feet of major ingredient.
Background technology
Cooked, bound, flavorous pig feet is traditional meat food, and is delicious because of it, nutritive value is higher, and extremely people like.The tradition cooked, bound, flavorous pig feet is the lean meat that conventional method is pickled to be wrapped in tie up boiling well-done back cooling in back in the pigskin and get product, and the shelf-life is short, and profile is loose, no pig's feet shape, and sense organ is poor.
Summary of the invention
The objective of the invention is to overcome the shortcoming of traditional cooked, bound, flavorous pig feet, a kind of good looking appearance is provided, keep former pig's feet shape, be of high nutritive value, cooked, bound, flavorous pig feet and processing and fabricating method thereof that storage period is long.
Technical scheme of the present invention is: a kind of cooked, bound, flavorous pig feet is to be primary raw material with fresh pig's feet, through rejecting the main bone in the middle of the pig's feet, keeps hoof skin and phalanx, and can therein is through the lean pork of spice stew in soy sauce, the filling material that the skin silk mixes mutually.Through the lean pork of stew in soy sauce and the consumption weight ratio of skin silk be: 2-3: 1.
Its processing and fabricating method is carried out as follows:
(1) with main bone keeps phalanx in the middle of the fresh pig's feet rejecting, the cleaning drop is standby except that moisture content;
(2) the pig lean meat is pickled → tumbling → tenderization → is stirred the butcher's meat material, standby:
(3) with degrease after the raw pig skin slaking, be twisted into again the silk standby;
(4) after step (2) butcher's meat material and step (3) gained bark silk are mixed by weight the filling material;
(5) step (4) gained filling material is packed into step (1) is rejected in the Fresh Ungula Sus domestica of main bone, is advisable firmly to fill up;
(6) pig's feet that will fill up the filling material is tied up and is put into bittern pot boiling 60-180 minute after tight, cooling back shaping, and the selection of its digestion time will be according to the old tender decision of pig's feet and meat.
(7), get finished product with the bundle hoof sterilization behind the stew in soy sauce;
Cooked, bound, flavorous pig feet with said method production, quality inspection detects every sanitary index such as arsenic through Bureau of Technical Supervision, plumbous, copper, nitrate, total number of bacteria, coli-group, pathogenic bacteria all reach the regulation of " interior canned food sanitary standard " GB13100-91, and the pig's feet shape is excellent, and the shelf-life is more than 180 days.
The invention has the beneficial effects as follows: owing to adopted such scheme, make cooked, bound, flavorous pig feet keep the intact shape of pig's feet, and with compare as crust with pigskin, nutrition is abundanter.Because of the lean pork to stew in soy sauce has carried out tumbling, make meat soft, mouthfeel is good.Improved the storage period of product.
The specific embodiment
Further set forth method of the present invention and effect below in conjunction with embodiment.
Embodiment one:
Raw material: 100 of Fresh Ungula Sus domesticas, lean pork 10kg, fresh pig skin 8kg.
Processing method:
(1) main bone → cleaning in the middle of Fresh Ungula Sus domestica → rejecting → stand-by;
(2) lean pork → pickle → tumbling → tenderization → stirring;
(3) pigskin → slaking → degrease → hank knotting;
(4) (2), (3) gained butcher's meat, skin silk are mixed the filling material;
(5) the filling material is filled in the pig's feet of boning, and tight with the cloth wrapping;
(6) put into bittern pot boiling 60 minutes, take out, cooling back shaping;
(7) sterilization packaging gets 100 cooked, bound, flavorous pig feets, every heavily about 300 grams.
After testing, every sanitary index all reaches the ministerial standard regulation.Red, the tender fragrance of meat is dense.Shelf-life＞180 day.
Embodiment two:
Raw material: 100 of Fresh Ungula Sus domesticas, lean pork 15kg, fresh pig skin 5kg.
Processing method:
(1) main bone → cleaning in the middle of Fresh Ungula Sus domestica → rejecting → stand-by;
(2) lean pork → pickle → tumbling → tenderization → stirring;
(3) pigskin → slaking → degrease → hank knotting;
(4) (2), (3) gained butcher's meat, skin silk are mixed the filling material;
(5) the filling material is filled in the pig's feet of boning, and tight with the cloth wrapping;
(6) put into bittern pot boiling 180 minutes, take out, cooling back shaping;
(7) sterilization packaging gets 100 cooked, bound, flavorous pig feets, every heavily about 300 grams.
After testing, every sanitary index all reaches the ministerial standard regulation.Meat is red, soft, fragrance is dense.Shelf-life＞180 day.
Claims (3)
1, a kind of processing method of cooked, bound, flavorous pig feet is characterized in that step preparation as follows:
(1) fresh pig's feet is rejected in the middle of main bone keep hoof skin and phalanx, that the cleaning drop removes moisture is standby;
(2) lean pork is pickled → tumbling → tenderization → is stirred the butcher's meat material, standby;
(3) with degrease after the raw pig skin slaking, be twisted into silk again, standby;
(4) after step (2) butcher's meat material and step (3) gained bark silk are mixed by weight the filling material;
(5) step (4) gained filling material is packed into step (1) is rejected in the Fresh Ungula Sus domestica skin of main bone, firmly fills up;
(6) the pig's feet skin that will fill up the filling material is tied up and is put into the boiling of bittern pot, cooling back shaping after tight;
(7), get finished product with the bundle hoof sterilization behind the stew in soy sauce.
2,, it is characterized in that the fresh pig's feet to reject main bone reservation hoof skin and phalanx is a major ingredient, the filling material that filling is within it made through the lean pork and the skin silk of spice stew in soy sauce according to the cooked, bound, flavorous pig feet of the described method preparation of claim 1.
3, cooked, bound, flavorous pig feet according to claim 2, the consumption weight ratio that it is characterized in that described lean pork and skin silk is 2-3: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100415082A CN1305406C (en) | 2004-07-23 | 2004-07-23 | Cooked, bound, flavorous pig's feet, and its making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100415082A CN1305406C (en) | 2004-07-23 | 2004-07-23 | Cooked, bound, flavorous pig's feet, and its making method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1723804A CN1723804A (en) | 2006-01-25 |
| CN1305406C true CN1305406C (en) | 2007-03-21 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100415082A Expired - Fee Related CN1305406C (en) | 2004-07-23 | 2004-07-23 | Cooked, bound, flavorous pig's feet, and its making method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1305406C (en) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100456964C (en) * | 2006-01-26 | 2009-02-04 | 南京雨润食品有限公司 | Jelly salted pork with ganoderma lucidum |
| CN101874622B (en) * | 2009-11-04 | 2013-01-09 | 中国肉类食品综合研究中心 | Soft can for beauty treatment and calcium supplement |
| CN102258199A (en) * | 2010-05-27 | 2011-11-30 | 新沂市明帝食品有限公司 | Bundled pig knuckle and yolk, and preparation method thereof |
| CN102258201A (en) * | 2010-05-29 | 2011-11-30 | 新沂市明帝食品有限公司 | Flavorous pig stomach and its processing method |
| CN102258200A (en) * | 2010-05-29 | 2011-11-30 | 新沂市明帝食品有限公司 | Bound trotter and processing method thereof |
| CN103211194A (en) * | 2013-03-22 | 2013-07-24 | 高雷 | Spice material for marinating trotter and marinating method thereof |
| CN103202484B (en) * | 2013-05-08 | 2014-07-23 | 江苏圆绿捆蹄有限公司 | Vegetable bundled trotter and preparation method thereof |
| CN104187828A (en) * | 2014-08-01 | 2014-12-10 | 衢州市昊洋食品有限公司 | Production method of boneless pig feet |
| CN104397737A (en) * | 2014-11-26 | 2015-03-11 | 江苏久思乡食品科技有限公司 | Bound trotters with sweet wheat sauce |
| CN104997042A (en) * | 2015-07-14 | 2015-10-28 | 徐州工程学院 | Method for producing bound trotters through artificial inoculation and fermentation |
| CN105380128A (en) * | 2015-11-23 | 2016-03-09 | 徐州工程学院 | Bundle pig's trotters fermented by mixed cultures and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1140031A (en) * | 1995-11-28 | 1997-01-15 | 江苏高沟集团捆蹄厂 | Formula for |
| CN1144628A (en) * | 1996-07-20 | 1997-03-12 | 新沂市捆香蹄加工厂 | Bundled pig's trotters meat product and its production method |
| KR20020068975A (en) * | 2002-05-25 | 2002-08-28 | 채철수 | Processing and manufacturing method of barn hog pig and barn hossam |
| CN1491582A (en) * | 2002-10-24 | 2004-04-28 | 易建祥 | Process for producing pig's feet |
-
2004
- 2004-07-23 CN CNB2004100415082A patent/CN1305406C/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1140031A (en) * | 1995-11-28 | 1997-01-15 | 江苏高沟集团捆蹄厂 | Formula for |
| CN1144628A (en) * | 1996-07-20 | 1997-03-12 | 新沂市捆香蹄加工厂 | Bundled pig's trotters meat product and its production method |
| KR20020068975A (en) * | 2002-05-25 | 2002-08-28 | 채철수 | Processing and manufacturing method of barn hog pig and barn hossam |
| CN1491582A (en) * | 2002-10-24 | 2004-04-28 | 易建祥 | Process for producing pig's feet |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1723804A (en) | 2006-01-25 |
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