CN1522607A - Fumigated hog hoofs preparation method - Google Patents
Fumigated hog hoofs preparation method Download PDFInfo
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- CN1522607A CN1522607A CNA031339239A CN03133923A CN1522607A CN 1522607 A CN1522607 A CN 1522607A CN A031339239 A CNA031339239 A CN A031339239A CN 03133923 A CN03133923 A CN 03133923A CN 1522607 A CN1522607 A CN 1522607A
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Abstract
The production of smoked pig's foot includes the following steps: selecting high-quality pig's foot as raw material, depilating with rosin, finishing skin, soaking in cold water and brushing and cleaning it, placing the soaked pig's foot into soup pot, adding Chinese herbal medicine and flavouring material, boiling, then placing the cooked pig's foot into smoking furnace to colour it and increase its flavour, smoking the skin of pig's foot into jujube red colour, applying sesame oil so as to obtain the invented smoked pig's food with palatable taste. The described Chinese herbal medicine and flavouring material include star anise, xanthoxylum, dahurian angelica root, long pepper, Chinese angelica root, tangerine peel, close, fresh ginger, cinnamon and others.
Description
Technical field
The present invention relates to a kind of preparation method of pig's feet, particularly relate to the preparation method that a kind of famous brand food one of local tradition local flavor is smoked pig's feet, it is the improvement of smoking the preparation method of pig's feet to existing, smoke replenishing of pig's feet kind to having now especially, belong to the meat product process technology, be suitable for the family and the catering trade and adopt.
Background technology
Smoking pig's feet is favorite one of the cool Lays of going with wine of people, although it is a lot of that the preparation method of pig's feet is smoked in various places, but form by step such as boiling and smoke substantially, in boiling step, need to add condiment such as Chinese prickly ash, aniseed, salt and monosodium glutamate, to regulate the taste of pig's feet, need that in smoking step the pig's feet that boils is put into smoked pot and smoke, and add sugar or tea as smoked material in smoked pot, the flue gas that utilizes sugar or tea at high temperature to produce makes the pig's feet colouring of boiling and increases flavor.Because use condiment less in above-mentioned technology of smoking pig's feet, whole process does not have unified technical standard, therefore, the pig's feet taste of smoking that each producer makes differs, it is produced, and to smoke the pig's feet quality both unstable, and taste is also poor, and the needs of incompatibility large-scale industrial production.For this reason, people smoke the pig's feet quality to raising and have carried out continual research, for example No. 98121111.9, the Chinese invention patent application, provided " a kind of herbal cuisine is smoked the pig's feet processing method ", it adopts the bletilla striata, nutmeg, tsaoko, piper longum, cloves, galingal, Chinese cassia tree, dried orange peel, rascal, how three wait 13 flavor Chinese medicines and condiment preparation long-used soup to stew in shallow water boil pig's feet after, put it into the bottom of a pan again and be placed with white sugar, fire-cure in the pot of tealeaves, the pig's feet taste of producing by this method more in the past to smoke pig's feet pure, not only bright, tender, mashed, take off bone, and it is fertile and oiliness, to original pig's feet technology of smoking is a progress, but its selected condiment composition is also needed further to improve.Simultaneously along with the progress and the development of science and technology in epoch, that people also are necessary to continue to study is new, better smoke pig's feet technology, to satisfy the continuous pursuit of people to good life.
Summary of the invention
The objective of the invention is to overcome the above-mentioned deficiency of prior art,, provided a kind of preparation method of smoking pig's feet by existing manufacture craft of smoking pig's feet is improved.The Chinese herbal medicine processing and fabricating that this method utilization is chosen goes out smokes that pig's feet is more existing smokes that the pig's feet taste is purer, mouthfeel is better, bright more aromatic strongly fragrant, the degree of saltiness is agreeable to the taste, oily but not greasy, smoking the pig's feet quality has had more obvious raising.
The technical scheme that the present invention provides is: the preparation method of this Beizhen City pig's feet includes following steps:
1. select for use tender, the of uniform size pig's feet of fresh fertilizer of outward appearance not damaged, matter to make raw material, forbid to mix into crimson blood, long and strike hoof always, after the rosin epilation, repairing leather, putting into cold water soaks, water temperature will be lower than room temperature, and soak time is 4～5 hours, and scrubs clean;
2. soaked pig's feet is put into slaughterhouse, add Chinese herbal medicine and flavouring, water is boiled and remain under 95～98 ℃ and boil pig's feet, and the time is 1 hour 50 minutes～2 hours 10 minutes, and keeping has the oil slick layer in the slaughterhouse, constant to safeguard water temperature;
3. the pig's feet that boils is put into censer colouring increasing flavor, smoked material adopts the high-quality soft white sugar, soft white sugar is put into stove, in the time of 180～220 ℃, produce flue gas after white sugar is heated and smoke the raw material pig's feet, the time of smoking is 3～5 minutes, and the pig's feet epidermis is smoked to purplish red, and then suitably smear sesame oil, be finished product and smoke pig's feet.
The prescription of processing per 150 kilograms of pig's feets is as follows:
Anistree 70～100 grams, Chinese prickly ash 50～80 grams, the root of Dahurain angelica 100～120 grams,
Finish and dial 150～180 grams, Radix Angelicae Sinensis 80～120 grams, dried orange peel 40～60 grams,
Cloves 40～60 grams, fresh ginger 150～200 grams, Chinese cassia tree 80～120 grams,
Cardamom 30～50 grams, Radix Glycyrrhizae 60～80 grams, fennel seeds 80～120 grams,
Amomum globosum loureiro 40～60 grams, salt 1800～2000 grams, monosodium glutamate 100～150 grams,
Sesame oil is an amount of.
The quality standard that finished product is smoked pig's feet is: water content＜65%, total number of bacteria＜5000, malignant bacteria must not detect, the finished product external form is complete, epidermis does not have assorted hair, color and luster is orange or purplish red, have the distinctive spiced local flavor of smoked product.
Compared with prior art, the invention has the beneficial effects as follows: perfect existing Chinese herbal medicine is applied to smoked the technology that pig's feet is made, make this effect that pig's feet has herbal cuisine of smoking, pig's feet is more existing smokes that the pig's feet taste is purer, mouthfeel is better for smoking of producing, bright more aromatic strongly fragrant, the degree of saltiness is agreeable to the taste, oily but not greasy, smoking the pig's feet quality has had more obvious raising.
The specific embodiment
Below in conjunction with embodiment formation of the present invention is described in detail:
In the embodiment that the present invention provides, at first to select for use tender, the of uniform size pig's feet of fresh fertilizer of outward appearance not damaged, matter to make raw material when making Beizhen City's pig's feet, forbid to mix into crimson blood, long and strike hoof always, after the rosin epilation, repairing leather, putting into cold water soaks, water temperature will be lower than room temperature, and soak time is 4 hours, and scrubs clean; Soaked pig's feet is put into slaughterhouse, add Chinese herbal medicine and flavouring, water is boiled and remain under 95～98 ℃ and boil pig's feet, and the time is 2 hours, keeps having in the slaughterhouse oil slick layer of 5mm, and is constant to safeguard water temperature; Then the pig's feet that boils is put into censer colouring increasing flavor, smoked material adopts the high-quality soft white sugar, soft white sugar is put into stove, in the time of 200 ℃, produce flue gas after white sugar is heated and smoke the raw material pig's feet, the time of smoking is 5 minutes, and the pig's feet epidermis is smoked to purplish red, suitably smear sesame oil at last again, be finished product and smoke pig's feet.
The prescription of processing per 150 kilograms of pig's feets is as follows:
Anistree 100 grams, Chinese prickly ash 70 grams, the root of Dahurain angelica 120 grams are finished and are dialled 150 grams,
Radix Angelicae Sinensis 100 grams, dried orange peel 50 grams, cloves 50 grams, fresh ginger 150 grams,
Chinese cassia tree 100 grams, cardamom 40 grams, Radix Glycyrrhizae 70 grams, fennel seeds 100 grams,
Amomum globosum loureiro 50 grams, salt 1500 grams, monosodium glutamate 150 grams, sesame oil is an amount of.
Claims (2)
1. the preparation method of Beizhen City's pig's feet is characterized in that including following steps:
(1). select for use tender, the of uniform size pig's feet of fresh fertilizer of outward appearance not damaged, matter to make raw material, forbid to mix into crimson blood, long and strike hoof always, after the rosin epilation, repairing leather, putting into cold water soaks, water temperature will be lower than room temperature, and soak time is 4～5 hours, and scrubs clean;
(2). soaked pig's feet is put into slaughterhouse, add Chinese herbal medicine and flavouring, water is boiled and remain under 95～98 ℃ and boil pig's feet, and the time is 1 hour 50 minutes～2 hours 10 minutes, and keeping has the oil slick layer in the slaughterhouse, constant to safeguard water temperature;
(3). the pig's feet that boils is put into censer colouring increasing flavor, smoked material adopts the high-quality soft white sugar, soft white sugar is put into stove, in the time of 180～220 ℃, produce flue gas after white sugar is heated and smoke the raw material pig's feet, the time of smoking is 3～5 minutes, and the pig's feet epidermis is smoked to purplish red, and then suitably smear sesame oil, be finished product and smoke pig's feet.
2. the preparation method of the described Beizhen City of root a tree name claim 1 pig's feet, the prescription that it is characterized in that processing per 150 kilograms of pig's feets is as follows:
Anistree 70～100 grams, Chinese prickly ash 50～80 grams, the root of Dahurain angelica 100～120 grams,
Finish and dial 150～180 grams, Radix Angelicae Sinensis 80～120 grams, dried orange peel 40～60 grams,
Cloves 40～60 grams, fresh ginger 150～200 grams, Chinese cassia tree 80～120 grams,
Cardamom 30～50 grams, Radix Glycyrrhizae 60～80 grams, fennel seeds 80～120 grams,
Amomum globosum loureiro 40～60 grams, salt 1800～2000 grams, monosodium glutamate 100～150 grams,
Sesame oil is an amount of.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031339239A CN1264431C (en) | 2003-09-08 | 2003-09-08 | Fumigated hog hoofs preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031339239A CN1264431C (en) | 2003-09-08 | 2003-09-08 | Fumigated hog hoofs preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1522607A true CN1522607A (en) | 2004-08-25 |
| CN1264431C CN1264431C (en) | 2006-07-19 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031339239A Expired - Lifetime CN1264431C (en) | 2003-09-08 | 2003-09-08 | Fumigated hog hoofs preparation method |
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| Country | Link |
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| CN (1) | CN1264431C (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101099577B (en) * | 2006-07-05 | 2010-06-16 | 白福金 | Chrysanthemum pig's feet processing technology |
| CN102077995A (en) * | 2010-12-13 | 2011-06-01 | 南京雨润食品有限公司 | Method for removing blood color spots on surface of pork trotter |
| CN103222629A (en) * | 2012-01-31 | 2013-07-31 | 刘春河 | Method for producing smoked spiced wild boar meat |
| CN103330218A (en) * | 2013-05-31 | 2013-10-02 | 芜湖市祥荣食品有限公司 | Manufacturing method for barbecue pigskin strings |
| CN103689625A (en) * | 2013-12-22 | 2014-04-02 | 刘长青 | Preparation method of fumigated pig trotter |
| CN105746993A (en) * | 2014-12-18 | 2016-07-13 | 辽宁沟帮子云杉熏鸡有限公司 | Method for manufacturing smoked pig's feet |
| CN106261007A (en) * | 2015-05-27 | 2017-01-04 | 孟香君 | The manufacture method of a kind of perfume (or spice) pungent local flavor temperature compensation bacon and flavouring agent formula thereof |
| CN108244514A (en) * | 2016-12-29 | 2018-07-06 | 保定市五花头农业开发有限公司 | One kind boils in a covered pot over a slow fire sub- production method |
| CN110037231A (en) * | 2019-05-27 | 2019-07-23 | 哈尔滨裕昌食品有限公司 | A kind of halogen pig leg and its processing technology |
-
2003
- 2003-09-08 CN CNB031339239A patent/CN1264431C/en not_active Expired - Lifetime
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101099577B (en) * | 2006-07-05 | 2010-06-16 | 白福金 | Chrysanthemum pig's feet processing technology |
| CN102077995A (en) * | 2010-12-13 | 2011-06-01 | 南京雨润食品有限公司 | Method for removing blood color spots on surface of pork trotter |
| CN103222629A (en) * | 2012-01-31 | 2013-07-31 | 刘春河 | Method for producing smoked spiced wild boar meat |
| CN103330218A (en) * | 2013-05-31 | 2013-10-02 | 芜湖市祥荣食品有限公司 | Manufacturing method for barbecue pigskin strings |
| CN103689625A (en) * | 2013-12-22 | 2014-04-02 | 刘长青 | Preparation method of fumigated pig trotter |
| CN103689625B (en) * | 2013-12-22 | 2015-06-24 | 刘长青 | Preparation method of fumigated pig trotter |
| CN105746993A (en) * | 2014-12-18 | 2016-07-13 | 辽宁沟帮子云杉熏鸡有限公司 | Method for manufacturing smoked pig's feet |
| CN106261007A (en) * | 2015-05-27 | 2017-01-04 | 孟香君 | The manufacture method of a kind of perfume (or spice) pungent local flavor temperature compensation bacon and flavouring agent formula thereof |
| CN108244514A (en) * | 2016-12-29 | 2018-07-06 | 保定市五花头农业开发有限公司 | One kind boils in a covered pot over a slow fire sub- production method |
| CN110037231A (en) * | 2019-05-27 | 2019-07-23 | 哈尔滨裕昌食品有限公司 | A kind of halogen pig leg and its processing technology |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1264431C (en) | 2006-07-19 |
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