Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of instant defatted pettitoes food

A production method and technology of trotters, applied in food preparation, food science, application, etc., can solve the problems of high oil content, easy to get greasy after eating too much, and achieve the effect of full food shape, delicate meat quality and strong fragrance

Active Publication Date: 2010-02-24
TAIXIANG GRP TECH DEV
View PDF4 Cites 41 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the technical scheme disclosed in the above-mentioned public documents, although the pig’s trotters have lost part of the fat in the process of boiling or heating or stewing in sauce, they still have the disadvantages of high fat content and easy to get greasy when eaten too much.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of instant defatted trotter food, through the following steps:

[0027] (1) Processing of raw materials Select fresh trotters as raw materials, put them in the cold storage for aging treatment, thaw them directly, soak them in clean water to soften them, clean them, and set them aside;

[0028] (2) Blanching: After weighing clean water and boiling it, put the above-mentioned clean trotters into it, the weight ratio of trotters to water is 1:2, boil again, and then boil for 20 minutes;

[0029] (3) Dressing: Trim the above-mentioned boiled trotters to remove residual hair and white skin, wash them with hot water, drain the water, and set aside;

[0030] (4) Frying Weigh vegetable oil, heat it to 210°C, put the trimmed and drained trotters into it, control the temperature at 200°C, fry for 3 minutes, until the surface is scale-like, take it out , drain the oil and set aside;

[0031] (5) Preparation of soup stock Weigh Chinese herbal medicines, spic...

Embodiment 2

[0037] A preparation method of instant defatted trotter food, through the following steps:

[0038](1) Processing of raw materials Select fresh trotters as raw materials, put them into the cold storage for aging treatment, soak in clean water to thaw, soften, clean, and set aside;

[0039] (2) Blanching After weighing the clean water and boiling it, put the above-mentioned clean trotters into it, the weight ratio of the trotters to water is 1:2.5, boil again and then boil for 15 minutes;

[0040] (3) Dressing: Trim the above-mentioned boiled trotters to remove residual hair and white skin, wash them with hot water, drain the water, and set aside;

[0041] (4) Frying Weigh vegetable oil, heat it to 230°C, put the trimmed and drained pig’s trotters into it, control the temperature at 220°C, fry for 1min until the surface is scale-like, then take it out , drain the oil and set aside;

[0042] (5) Preparation of soup stock Weigh Chinese herbal medicines, spices, seasonings, and ...

Embodiment 3

[0048] A preparation method of instant defatted trotter food, through the following steps:

[0049] (1) Processing of raw materials Select fresh trotters as raw materials, put them into the cold storage for aging treatment, take them out and thaw them, soak them in clean water to soften them, clean them, and set them aside;

[0050] (2) Blanching After weighing clean water and boiling it, put the above-mentioned clean trotters into it. The weight ratio of the trotters to water is 1:3. After boiling again, count the time and blanch for 10 minutes;

[0051] (3) Dressing: Trim the above-mentioned boiled trotters to remove residual hair and white skin, wash them with hot water, drain the water, and set aside;

[0052] (4) Frying Weigh the vegetable oil, heat it to 190°C, put the trimmed and drained trotters into it, control the temperature at 170°C, and fry for 5 minutes until the surface is scale-like, then take it out , drain the oil and set aside;

[0053] (5) Preparation of ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a preparation method of an instant defatted pettitoes food. The method comprises the following steps: using fresh pettitoes as raw material, refrigerating to perform aging treatment, unfreezing, soaking to soften, washing cleanly, adding the material into boiling water to boil for 8-20min, trimming, adding in hot oil while controlling the temperature between 170-220 DEG C,frying for 1-5min to ensure the surface of pettitoes to be scaly, draining oil, adding prepared soup bases to boil, soaking to get the taste, mixing colors, packaging and sterilizing to obtain the finished product. The instant defatted pettitoes food prepared by the method has low fat content, can be eaten for long time without feeling greasy, is a well-balanced food and has benefit and health care functions, good color, fragrance and taste, long service life and simple eating method. The preparation method has reasonable process and easy operation and is applicable to industrialized production.

Description

technical field [0001] The invention relates to a meat product, in particular to a method for preparing instant defatted trotter food. Background technique [0002] Pig’s trotters, also known as pig’s feet or trotters, are rich in collagen and have a lower fat content than fat meat. They can prevent dry skin and wrinkle, enhance skin elasticity and toughness, and have special significance for delaying aging and promoting children’s growth and development. . For this reason, people call trotters "beauty food" and "a delicacy similar to bear's paw". [0003] At present, most of the traditional pig’s trotter food that people eat daily comes from cooked food products sold in supermarkets and shops. Although this kind of cooked food pig’s trotter food has the characteristics of convenience, it has the characteristics of flat taste, single nutrition, sticky mouth, poor color and long storage time. Short enough. With people's requirements for the nutritional content and health f...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/312A23L1/314A23L1/318A23L1/29A23L1/015A23L1/01A23L13/20A23L5/10A23L5/20A23L13/40A23L13/70A23L33/00
Inventor 李银塔李钰金陈英乡吴新颖刘学军殷诗强
Owner TAIXIANG GRP TECH DEV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com