Method for marinating sauced pettitoes

A preparation method and pig's trotter technology, applied in the field of sauce pig's trotter, can solve the problems of short shelf life, uneven distribution of seasonings, poor appearance and flavor of fresh pig's trotter, and achieve excellent anti-corrosion effect, beautiful color and good anti-corrosion effect. Effect

Inactive Publication Date: 2016-08-17
FENGYANG COUNTY ZHONGDU FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, people eat pig's trotters mainly fresh food, which has great limitations, and the shelf life of cooked fresh trotters is very short. In addition, the cooked trotters on the market have complicated processes and uneven distribution of flavors. The appearance and flavor are poor, and the shelf life cannot meet people's needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for marinating sauced pig's trotters, comprising the steps of:

[0023] S1. Take 80 parts of frozen pig’s trotters by weight, cut into pieces after thawing, first put the pig’s trotters into half cutting machine along the toes and cut them in half longitudinally, then put them into pig’s trotters cutting machine and cut them into sections. The length of the segment is 3-8cm, rinse with clean water until no bloody water separates out, drain, add 200 parts of water, 50 parts of refined salt, and 10 parts of Chinese herbal medicine, mix for 80 minutes, impregnate under high pressure, the impregnation pressure is 15MPa, and the impregnation time is 150min, remove and drain dry to obtain the first impregnating material;

[0024] S2. Put 15 parts of soybean meal into 50 parts of water and soak for 50 minutes at 40°C, add 8 parts of crushed wheat and 5 parts of bran and cook for 60 minutes, cool to room temperature, add 0.001 part of Aspergillus oryzae and 0.003 part ...

Embodiment 2

[0027] A method for marinating sauced pig's trotters, comprising the steps of:

[0028] S1. Take 40 parts of frozen trotters by weight, cut them into pieces after thawing, first put the trotters along the part of the toes into the half cutting machine and cut them in half longitudinally, then put them into the trotters cutting machine and cut them into sections. The length of the segment is 3-8cm, rinse with water until there is no bloody water, drain, add 300 parts of water, 20 parts of refined salt, and 20 parts of Chinese herbal medicine, mix for 40 minutes, impregnate under high pressure, the impregnation pressure is 35MPa, and the impregnation time is 50min, remove and drain dry to obtain the first impregnating material;

[0029] S2. Put 35 parts of soybean meal into 100 parts of water and soak for 30 minutes. The soaking temperature is 46°C. Add 2 parts of crushed wheat and 10 parts of bran and cook for 30 minutes. Cool to room temperature. Add 0.0015 parts of Aspergillu...

Embodiment 3

[0032] A method for marinating sauced pig's trotters, comprising the steps of:

[0033] S1. Take 50 parts of frozen pig’s trotters by weight, cut into pieces after thawing, first put the pig’s trotters into half cutting machine along the toes and cut them in half longitudinally, then put them into the pig’s trotters cutting machine and cut them into sections. The length of the segment is 3-8cm, rinse with clean water until there is no bloody water, drain, add 250 parts of water, 40 parts of refined salt, and 16 parts of Chinese herbal medicine, mix for 50 minutes, and impregnate under high pressure. The impregnation pressure is 26 MPa, and the impregnation time is 60 minutes. dry to obtain the first impregnating material;

[0034] The raw materials of Chinese herbal medicine include by weight: 5 parts of Salvia miltiorrhiza, 1 part of wolfberry, 3 parts of jujube, 1 part of antler slices, 5 parts of skullcap, 1 part of ginger, 7 parts of Atractylodes macrocephala, 1 part of ta...

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PUM

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Abstract

The invention discloses a method for marinating sauced pettitoes, comprising the following steps of unfreezing and cutting frozen pettitoes into pieces, adding water, fine salt and Chinese herbal medicines, mixing, soaking under high pressure, taking out, and draining off, thereby obtaining a first soaked material; soaking bean pulp in the water, adding milled wheat and bran, mixing, stewing, cooling, adding Aspergillus oryzae and Aspergillus niger, placing for 1-2 days, adding fine salt, mixing uniformly, then heating up to 42-46 DEG C and preserving the temperature, keeping heating to 50-55 DEG C and preserving the temperature, cooling to 40-45 DEG C and preserving the temperature, adding the first soaked material, mixing, then preserving the temperature, taking it out, and draining off, thereby obtaining a second soaked material; adding fine salt, yellow wine, brown sugar and water in the second soaked material, mixing uniformly, then stewing, taking out, draining off, adding Syzygium aromaticum, ginger, hot pepper, rhizoma kaempferiae, vanilla, citric acid, cinnamon, fine salt, monascorubin, zanthoxylum, fennel, pericarpium citri reticulatae and Amomum tsaoko, stewing, taking out, draining off, adding colza oil, mixing uniformly, putting in a baking oven for baking, bagging, vacuum sealing, and sterilizing, thereby obtaining the sauced pettitoes.

Description

technical field [0001] The invention relates to the technical field of sauced pig's feet, in particular to a method for marinating sauced pig's feet. Background technique [0002] Trotters refer to the feet and calves of pigs. As a traditional delicacy well-known in my country, they have extremely high nutritional value and medicinal value. Trotters are rich in collagen protein and have a lower fat content than fat meat. It can prevent dry and wrinkled skin, enhance skin elasticity and toughness, and has 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". But at present, people eat pig's trotters mainly fresh food, which has great limitations, and the shelf life of cooked fresh trotters is very short. In addition, the cooked trotters on the market have complicated processes and uneven distribution of flavors. The appearance and flavor are poor, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40
CPCA23V2002/00A23V2250/21A23V2200/048
Inventor 曹继科
Owner FENGYANG COUNTY ZHONGDU FOOD CO LTD
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