Method for preparing spiced bone-meat-separated pork knuckle

A production method and a technology for fragrant elbow are applied in the field of food processing and can solve the problems of damage to nutrients and bad taste.

Inactive Publication Date: 2015-04-08
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After the pork is minced, the nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (2) Thawing: Thaw the frozen raw meat in a thawing pool at 15°C~20°C for 10 hours;

[0028] (3) Segmentation: Divide the thawed raw meat into 2cm×2cm×2cm chunks;

[0029] (4) Rolling and marinating: Take the pretreated pig skin (scraping oil and hair removal), boil it in boiling water at 100°C for 20 minutes, cool it for 30 minutes, then mince it with a φ12mm orifice plate, add it to 10kg of cut meat, And add marinade ingredients: 300g salt, 200g sugar, 30g monosodium glutamate, 15g white pepper powder, 30g five-spice powder and 5g cinnamon powder, knead and marinate in a tumbler for 4 hours, and control the temperature of tumbling and marinating at 0~4°C , and then let it marinate for 12 hours, allowing the marinade to fully enter the meat;

[0030] (5) Forming: Take the pretreated pigskin (scraping oil, hair removal), then add 4kg salt and 20kg water to 100kg pigskin, roll and knead for 4 hours, cut into 25cm × 15cm pigs for wrapping Skin; take a cylindrical plastic...

Embodiment 2

[0040] (2) Thawing: Thaw the frozen raw meat in a thawing pool at 15°C~20°C for 10 hours;

[0041] (3) Segmentation: Divide the thawed raw meat into 1cm×1cm×1cm chunks;

[0042] (4) Rolling and marinating: Take the pretreated pig skin (scraping oil and hair removal), boil it in 100°C boiling water for 15 minutes, cool it for 35 minutes, then mince it with a φ12mm orifice plate, add it to 10kg of cut meat, And add marinating ingredients: 200g salt, 250g sugar, 25g monosodium glutamate, 18g white pepper powder, 36g five-spice powder and 6g cinnamon powder, knead and marinate in a tumbler for 3 hours, control the temperature of tumbling and marinating at 0~4°C , and then let it marinate for 15 hours, allowing the marinade to fully enter the meat;

[0043](5) Forming: Take the pretreated pigskin (scraping oil, hair removal), then add 4kg salt and 20kg water to 100kg pigskin, roll and knead for 4 hours, cut into 25cm × 15cm pigs for wrapping Skin; take a cylindrical plastic tube ...

Embodiment 3

[0053] (2) Thawing: Thaw the frozen raw meat in a thawing pool at 15°C~20°C for 10 hours;

[0054] (3) Segmentation: Divide the thawed raw meat into 3cm×3cm×3cm chunks;

[0055] (4) Rolling and marinating: Take the pre-treated pig skin (shaving oil, hair removal), boil it in boiling water at 100°C for 30 minutes, cool it for 40 minutes, then mince it with a φ12mm orifice plate, add it to 10kg of cut meat, And add marinating ingredients: 400g salt, 100g sugar, 35g monosodium glutamate, 9g white pepper powder, 18g five-spice powder and 3g cinnamon powder, knead and marinate in a tumbler for 5 hours, and control the temperature of tumbling and marinating at 0~4°C , and then let it marinate for 8 hours, so that the marinade can fully enter the meat;

[0056] (5) Forming: Take the pretreated pigskin (scraping oil, hair removal), then add 4kg salt and 20kg water to 100kg pigskin, roll and knead for 4 hours, cut into 25cm × 15cm pigs for wrapping Skin; take a cylindrical plastic tu...

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Abstract

The invention discloses a method for preparing a spiced bone-meat-separated pork knuckle. The method comprises the following steps: as pork hind leg muscle is used as raw material meat, unfreezing, and dividing into meat blocks; cooking deoiled and unhaired raw pig skin, mincing, and adding to the meat blocks; adding a pickling material for pickling; wrapping the pickled meat with the pig skin, so as to obtain the shaped spiced bone-meat-separated pork knuckle; and putting into a soup stock, and cooking to obtain the product. The spiced bone-separated pork knuckle has the advantages of being savory and mellow in taste, fine and smooth in meat, abundant in nutrient, attractive in appearance, attractive in color and luster, and convenient to eat, and has the good slicing property.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of boneless fragrant elbow. Background technique [0002] Pork knuckle is a common delicacy on the dining table of modern consumers. It is rich in nutrients, tender in texture, fragrant but not greasy, soft and elastic in cortex, and contains a lot of collagen. Regular consumption can make the skin plump and moist. Pork knuckle is sweet in taste and mild in nature. It has the functions of harmonizing blood vessels, moisturizing skin, replenishing kidney essence, and strengthening waist and feet. It is really a rare delicacy for family banquets. [0003] Traditional stewed pork knuckles are usually directly stewed with a whole piece of boned pork knuckle. After cooking, they can be eaten whole or sliced. The fat layer between them is not cohesive, but easy to separate and scattered; and the appearance is rough and unsightly. [0004] At p...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70
Inventor 毛万明姚玉林刘登勇董丽
Owner BOHAI UNIV
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