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Making process of sauced trotters with good appearance and flavor and long shelf life

A technology of production process and shelf life, applied in the field of sauce pig trotters, can solve the problems of short shelf life, uneven distribution of seasonings, poor appearance and flavor, etc. of fresh pig trotters, and achieves excellent anti-corrosion effect, beautiful color and good anti-corrosion effect. Effect

Inactive Publication Date: 2017-01-04
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 production process of pig's trotters in sauce with good appearance, good flavor and long shelf life, comprising the following steps:

[0023] S1. Take 20 frozen pig trotters by weight, thaw them and cut them into pieces. First, put the pig trotters into the half-cutting machine along the part where the toes are separated, cut them in half lengthwise, and then put them into the pig trotters cutting machine and cut them into pieces. The length of the section is 2-4 cm, rinsed with clean water until blood-free water is precipitated, drained, added 150 parts of water, 10 parts of refined salt, and 5 parts of Chinese herbal medicine, mixed for 20 minutes, high-pressure immersion, the immersion pressure is 40MPa, the immersion time is 60min, fish out, drain dry to obtain the first impregnating material;

[0024] S2. Put 40 parts of peanut cakes into 60 parts of water to soak for 80min, the soaking temperature is 50°C, add 6 parts of broken corn, 2 parts of flour and mix and...

Embodiment 2

[0027] A production process of pig's trotters in sauce with good appearance, good flavor and long shelf life, comprising the following steps:

[0028] S1. Take 40 frozen pig trotters by weight, thaw them and cut them into pieces. First, put the pig trotters into the half-cutting machine along the part where the toes are separated, and cut them in half lengthwise. The length of the section is 2-4 cm, rinsed with clean water until blood-free water is precipitated, drained, added 100 parts of water, 25 parts of refined salt, and 1 part of Chinese herbal medicine, mixed for 50 minutes, high-pressure immersion, the immersion pressure is 20MPa, the immersion time is 100min, fish out, drain dry to obtain the first impregnating material;

[0029]S2. Put 20 parts of peanut cakes into 80 parts of water to soak for 40min, the soaking temperature is 60°C, add 1 part of broken corn and 8 parts of flour, mix and cook for 20min, cool to room temperature, add 0.006 part of Aspergillus oryzae,...

Embodiment 3

[0032] A production process of pig's trotters in sauce with good appearance, good flavor and long shelf life, comprising the following steps:

[0033] S1. Take 30 frozen pig trotters by weight, thaw them and cut them into pieces. First, put the pig trotters into the half-cutting machine along the part where the toes are separated, and cut them in half lengthwise. The length of the section is 2-4 cm, rinsed with clean water until blood-free water is precipitated, drained, added 130 parts of water, 16 parts of refined salt, 4 parts of Chinese herbal medicine and mixed for 30 minutes, high-pressure immersion, the immersion pressure is 36MPa, the immersion time is 80min, fish out, drain dry to obtain the first impregnating material;

[0034] The raw materials of the Chinese herbal medicine include by weight: 5 parts of American ginseng, 1 part of grass nuts, 2 parts of milk, 1 part of garlic, 2 parts of Amomum, 2 parts of Angelica dahurica, 5 parts of Scutellaria baicalensis, 1 pa...

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PUM

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Abstract

The invention discloses a making process of sauced trotters with good appearance and flavor and long shelf life. The making process includes the following steps that frozen trotters are unfrozen and then diced, water, refined salt and Chinese herbal medicine are added, the materials are mixed, the mixture is subjected to high-pressure soaking, fished out and dewatered, and a first soaked material is obtained; peanut cakes are fed into water to be soaked, cracked corn and flour are added for mixed decocting, the mixture is cooled, aspergillus oryzae and aspergillus niger are added and placed for 1-3 days, refined salt is added, the materials are mixed to be uniform, the mixture is heated to 40-46 DEG C for heat preservation, the mixture continues to be heated to 50-55 DEG C for heat preservation, and the mixture is cooled to 35-40 DEG C for heat preservation; the first soaked material is added, the materials are mixed, then the mixture is subjected to heat preservation, fished out and dewatered, and a second soaked material is obtained; refined salt, rum, honey and water are added into the second soaked material, the materials are mixed to be uniform, then the mixture is decocted, fished out and dewatered, garlic, ginger, peppers, green Chinese onions, vanilla, lemons, cassia bark, refined salt, monascorubin, Chinese prickly ash, cumin, orange cakes and amomum tsaoko are added, the materials are decocted, fished out and dewatered, colza oil is added, the materials are mixed to be uniform, the mixture is fed into an oven to be baked, the mixture is bagged, subjected to vacuum sealing and sterilized, and the sauced trotters with good appearance and flavor and long shelf life are obtained.

Description

technical field [0001] The invention relates to the technical field of sauced trotters, in particular to a production process of sauced trotters with good appearance, good flavor and long shelf life. Background technique [0002] Pig trotters refer to the feet and calves of pigs. As a traditional well-known delicacy in my country, it has extremely high nutritional value and medicinal value. Pig trotters are rich in collagen protein and have lower fat content than fatty 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. . However, at present, people eat pig trotters mainly fresh, which has great limitations, and the shelf life of cooked fresh pig trotters is very short. In addition, the cooked pig trotters available on the market have complicated processes and uneven distribution of flavors. The appearance and flavor are poor, and the shelf life c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L13/70A23L5/10A23L5/43A23L3/3571
CPCA23L3/3571A23V2002/00A23V2200/048A23V2200/30
Inventor 曹继科
Owner FENGYANG COUNTY ZHONGDU FOOD CO LTD
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