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Sauced pig foreleg and making method thereof

A production method and technology of pork knuckle, applied in food preparation, application, food science, etc., can solve problems such as patent publications that have not yet been found, and achieve the effects of convenient operation, simple production process, and convenient consumption

Inactive Publication Date: 2012-08-01
HEILONGJIANG BAODI MEAT FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Through the search, no patent publications related to the application of the present invention have been found

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A sauce-flavored pork knuckle, its composition and weight are as follows:

[0023] Ingredients: 1000 grams of fresh high-quality front pork knuckle;

[0024] Accessories: 35 grams of coarse sugar, 20 grams of coarse salt, 3 star anise, 5 garlic, 5 slices of ginger, 2 cinnamon, 3 grams of tempeh, 2.5 grams of nutmeg, 2 grams of cumin, 0.1 grams of ethyl maltol, 1.0 g of pig bone marrow extract, 45 g of soy sauce, 45 g of cooking wine, 8 g of red skin, 10 pepper particles, 70 g of oyster sauce, 20 g of cumin, and 1300 g of water.

[0025] A method for making sauce-flavored pork knuckle, the steps are as follows:

[0026] (1) Use fresh and high-quality front pork knuckle as the main ingredient, and clean the pork knuckle with 40-50℃ warm water. If the main ingredient of frozen products is used, it must be completely thawed before use;

[0027] (2) The auxiliary materials needed to make 1000 grams of pork knuckle are 35 grams of coarse sugar, 20 grams of coarse salt, 3 star anise, 5...

Embodiment 2

[0034] A sauce-flavored pork knuckle, its composition and weight are as follows:

[0035] Ingredients: 1000 grams of fresh high-quality front pork knuckle;

[0036] Accessories: 40 grams of coarse sugar, 25 grams of coarse salt, 5 star anise, 7 garlic, 6 slices of ginger, 3 cinnamon, 4 grams of tempeh, 4 grams of nutmeg, 3 grams of cumin, 0.2 grams of ethyl maltol, 1.2 grams of pig bone marrow extract, 50 grams of soy sauce, 50 grams of cooking wine, 10 grams of red skin, 12 pepper particles, 75 grams of oyster sauce, 25 grams of cumin, and 1500 grams of water.

[0037] A method for making sauce-flavored pork knuckle, the steps are as follows:

[0038] (1) Use fresh and high-quality front pork knuckle as the main ingredient, and clean the pork knuckle with 40-50℃ warm water. If the main ingredient of frozen products is used, it must be completely thawed before use;

[0039] (2) The auxiliary materials needed to make 1000 grams of pork knuckle are 40 grams of coarse sugar, 25 grams of c...

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PUM

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Abstract

The invention relates to a sauced pig foreleg. The sauced pig foreleg comprises the following components in parts by weight: main material: 800-1200 parts of pig foreleg; auxiliary materials: 30-50 parts of coarse granulated sugar, 15-30 parts of coarse salt, 0.3-0.5 part of star anise, 1-8 parts of garlic, 0.4-0.7 part of ginger splices, 0.2-0.4 part of cinnamon, 2-5 parts of lobster sauce, 2-5 parts of mace, 2.0-3.0 parts of small fennel, 0.08-0.50 part of ethyl maltol, 0.9-1.4 parts of porcine bone marrow liquid extract, 40-60 parts of dark soy sauce, 40-60 parts of cooking wine, 5-15 parts of red skin, 70-80 parts of oyster juice, 20-30 parts of cumin and 1000-1500 parts of water. A finished product of the sauced pig foreleg disclosed by the invention has the advantages of attractive color and luster and thick sauce, and when the sauced pig foreleg is eaten by a consumer, the sauced pig foreleg can be directly torn with the hands or sliced for stir-frying for eating, the consumer can select the eating method based on personal preferences, and the eating is convenient.

Description

Technical field [0001] The invention belongs to the field of cooked food production, and relates to a livestock and poultry cooked food product and a processing method thereof, in particular to a sauce-flavored pork knuckle and a preparation method thereof. Background technique [0002] Pork can provide humans with high-quality protein and essential fatty acids, heme (organic iron) and cysteine ​​that promote iron absorption, and can improve iron deficiency anemia. [0003] Pork knuckle (trotter) is very nutritious and contains more protein, especially collagen protein. Like meat skin, it is a good food therapy product to make the skin plump, moisturized, and strengthen the body. Pork knuckle also has the functions of harmonizing blood, moisturizing skin, filling kidney essence, and strengthening waist and feet. At present, Dongpo pork knuckle, rock sugar pork knuckle, braised pork knuckle, braised pork knuckle, etc. are commonly found in the market. [0004] Through searching, no ...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/318A23L1/314A23L13/10A23L13/40A23L13/70
Inventor 陈彦冰施雪徐建文张立娟王雅静程榆茗
Owner HEILONGJIANG BAODI MEAT FOOD
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