JP2011155896A - Method for roasting pig foot - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for roasting a pig foot including repeatedly boiling a pig foot many times without using spices nor vegetables so as to produce a savory and richly-flavored cooked pig foot which is free from smell inherent in the pig foot and contains much collagen. <P>SOLUTION: The method for roasting a pig foot includes: a step for repeatedly boiling a pig foot only with water many times without using spices nor vegetables to draw out more collagen by gelatinization because the pig foot has connective tissue such as cartilage, tendon and ligament; and a stepfor baking the pig foot so that the surface of the pig foot becomes savory and the inside thereof becomes thick and glutinous. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

The present invention relates to a method for cooking grilled pork legs.

Traditionally, pork leg is rich in collagen and good for skin, and it is known that vitamin A (carotene) is generated in the body by eating and is very good for health.

However, the original pork leg often uses spices, vegetables, etc. to harmonize the peculiar smell of pork leg.

JP 2007-174922

However, the method described in Patent Document 1 has a drawback in that the taste only of pork legs is erased and the amount of raw garbage increases.
There were also problems such as the feeling that pig's feet were eating hard rubber from what they eat.

The problem to be solved is to reduce raw garbage and bring out the original taste of pork leg.

As a measure for improvement, without using condiments and vegetables, reducing raw garbage, extracting the original taste of pork leg without odor, and boiling repeatedly for a desired time with water alone.
In other words, the invention halves the raw pork leg and simmers the pork leg for a desired time with only water,
Rinse the dirt between the nails of the pig's toes, repeat the water changing work over and over,
Pulling out the original collagen of the pork leg by cooling the pork leg,
The present invention relates to a method for cooking pork legs, characterized by the fact that there is hair, and that the roasting process is performed and the entire pork leg is savory and fragrant.

The pork leg of the present invention does not use spices and vegetables, it is boiled over and over again for the desired time, it is finished into a collagen-rich pork leg without odor, and it is easy to eat and savory to eat from adults to children There is an advantage that you can.

FIG. 1 is an explanatory diagram showing the pork leg process operation.

The penal state for carrying out the present invention will be described in detail.
The process of preparing pork legs is a process of halving because there is only one pig leg.

The pork leg boil process will be described.
Boil 20 pigs with 5 liters of water.
Remove frequently and boil for 1 hour.
The process of repeating the same work four times.

The cleaning process and the cooling process will be described.
Wash the pork legs that have been boiled one by one while removing the dirt between the nails,
Expose with cold water for about 20 minutes.

The hair baking process and the pork leg baking process will be described.
Pork leg is a process that burns the hair with a burner because thin hair remains.
The process of making pork legs that are fragrant and fragrant rather than baking both sides until the charred burns on the grilled pork legs.

Claims (1)

Half of the raw pork leg is boiled with water only, and if the pork leg is boiled for the desired time, the dirt between the claws of the pork leg is washed away, and the water is changed over and over again to cool the pig leg. Pulls out the original collagen, but the pork leg has thin hair,
A method of cooking grilled pork legs, which is characterized by roasting the entire pork leg and making it fragrant.

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