Instant salt roasted pig trotter and preparation method thereof

A pig's trotter and salt technology, which is applied in the field of instant salt-baked pig's trotter and its preparation, can solve the problems of low fat, calorie and cholesterol content, long storage time, and fatty pig's trotters, and achieve high production efficiency, long storage time and good taste waxy soft effect

Inactive Publication Date: 2016-10-26
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to provide a ready-to-eat salt-baked pig’s knuckle and its preparation method. The pig’s knuckle product produced by salt-baking combined with high-temperature sterilization process does not contain any chemical additives, has good quality, long storage t

Method used

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  • Instant salt roasted pig trotter and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1, see figure 1 :

[0037] The invention provides a kind of ready-to-eat salt-baked pig's feet and a preparation method thereof, comprising the following steps:

[0038] 1) Pretreatment: Purify the pig's feet;

[0039] 2) Cut into pieces: Cut the purified pig’s feet, cut off the tendons and bones with a horizontal knife (keep the skin intact and not cut off), cook with a slow fire, take it out, absorb the water with absorbent paper, cut into pig’s feet, and wash stand-by;

[0040] 3) Pickling: weigh the pig’s feet and put them in the container, add the prepared salt solution with a mass concentration of 1.5%, and cover all the pig’s feet with the liquid surface, stir evenly, the temperature is 4°C, the pickling time is 1 hour, remove Wash the pig's feet with clean water and drain;

[0041] 4) Pickling: including preparation of pickling solution and pickling:

[0042]①Preparation of extracts from Chinese medicinal materials: put asparagus, dendrobium, Polygo...

Embodiment 2

[0051] The invention provides a kind of ready-to-eat salt-baked pig's feet and a preparation method thereof, comprising the following steps:

[0052] 1) Pretreatment: Purify the pig's feet;

[0053] 2) Cut into pieces: Cut the purified pig’s feet to the side, cut off the tendons and bones with a horizontal knife (keep the skin intact and not cut off), cook with a slow fire, take it out, absorb the water with absorbent paper, cut into pig’s feet, and wash stand-by;

[0054] 3) Pickling: weigh the pig’s feet and put them in the container, add the prepared salt solution with a mass concentration of 2%, submerge all the pig’s feet, stir evenly, the temperature is 5°C, and the pickling time is 0.5h. Pick up the pig's feet, wash them with clean water and drain;

[0055] 4) Pickling: including preparation of pickling solution and pickling:

[0056] ①Preparation of extracts from Chinese herbal medicines: Put Ophiopogon japonicus, Adenophora, Polygonatum odoratum, Fragrant leaves, C...

Embodiment 3

[0065] The invention provides a kind of ready-to-eat salt-baked pig's feet and a preparation method thereof, comprising the following steps:

[0066] 1) Pretreatment: Purify the pig's feet;

[0067] 2) Cut into pieces: Cut the purified pig’s feet to the side, cut off the tendons and bones with a horizontal knife (keep the skin intact and not cut off), cook with a slow fire, take it out, absorb the water with absorbent paper, cut into pig’s feet, and wash stand-by;

[0068] 3) Pickling: weigh the pig’s feet and put them in the container, add the prepared salt solution with a mass concentration of 3%, submerge all the pig’s feet, stir evenly, the temperature is 5°C, and the pickling time is 0.5h. Pick up the pig's feet, wash them with clean water and drain;

[0069] 4) Pickling: including preparation of pickling solution and pickling:

[0070] ①Preparation of extracts from Chinese herbal medicines: Asparagus, Ophiopogon japonicus, Dendrobium, fragrant leaves, cornus, rehmanni...

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PUM

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Abstract

The invention provides an instant salt roasted pig trotter and a preparation method thereof. The pig trotter is pretreated and then is cut, cured, pickled, dried, salt-roasted, internally packaged, disinfected and externally packaged and processed, so that the instant salt roasted pig trotter is formed. The instant salt roasted pig trotter provided by the invention contains no any chemical additive, is high in quality, can be stored for a long time, has golden yellow appearance, tastes glutinous, soft and chewy and can melt after nibbling; the greasy problem of the pig trotter is solved; the contents of fat, heat and cholesterol are all lower; the nutrition is richer; the instant salt roasted pig trotter has the features of salt roasted food, good flavor, hygiene and healthcare function, can be enjoyed at any time and is portable; and according to the preparation method provided by the invention, the production efficiency is high and the industrial batch production can be realized.

Description

technical field [0001] The invention relates to the field of food and its processing, in particular to an instant salt-baked pig's foot and a preparation method thereof. Background technique [0002] Pig's feet are also called pig's trotters and trotters. They are divided into front and rear. The front hoof is straight with more meat and less bone; Traditional Chinese medicine believes that pig's feet are flat in nature and sweet and salty. It is a delicious dish similar to bear's paw and a "good medicine" for curing diseases. Pig's feet are rich in collagen, which is a glue-like substance composed of biological macromolecules and is the most important protein component in tendons, ligaments and connective tissues. In the human body, collagen accounts for about one-third of the protein. If the synthesis of collagen is abnormal, it will cause "collagen disease". [0003] According to the analysis of food nutrition experts, every 100 grams of pig's feet contains 15.8 grams o...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L13/40
CPCA23V2002/00A23V2200/30
Inventor 刘富来林珊珊
Owner FOSHAN UNIVERSITY
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