Spicy pig's trotters and processing method thereof

A technology for spicy trotters and trotters, which is applied in the fields of food science, food ingredients as colors, and food ingredients as taste improvers, etc., can solve the problems of few types of ingredients, unfavorable human body, and single taste of pig trotters, and achieves low price. , good economic and social benefits, the effect of long storage time

Inactive Publication Date: 2017-01-11
河南高老庄食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, the ingredients usually used to make trotters include salt, pepper, monosodium glutamate, garlic, and ginger. There are few types of ingredients, so that the taste of the trotters is single; in addition, when making trotters, various additives are added To ensure the beauty, color and taste of the product, but long-term consumption is not good for the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The formula is: 8kg of trotters, 25g of star anise, 250g of rice wine, 250g of white wine, 350g of onion and ginger, 80g of vegetable oil, 1g of sodium iso-Vc, 0.4g of sodium nitrite, 40g of honey, 550g of salt, 320g of fermented bean curd, 240g of hot sauce, Tomato sauce 140g, oil consumption 280g, sugar 520g, salt 140g, chicken essence, monosodium glutamate 160g each.

[0021] The preparation process steps are:

[0022] Clean and cut pig's trotters;

[0023] Add water of equal weight to the diced trotters, add sodium nitrite, pickling salt, rice wine, white wine, onion and ginger, iso-Vc sodium, mix well, and marinate at 0-4°C for 4 hours;

[0024] Put the marinated pig's trotters into clean water, add honey, boil for 3 minutes, remove and drain, fry for coloring;

[0025] Take the fried trotters, add water, add fermented bean curd, hot sauce, fried tomato sauce, oil, sugar, salt, star anise, chicken essence and monosodium glutamate, stew for 1 hour, simmer for 2 ho...

Embodiment 2

[0027] The formula is: 12kg of trotters, 25g of star anise, 350g of rice wine, 350g of white wine, 450g of onion and ginger, 120g of vegetable oil, 3g of sodium iso-Vc, 0.6g of sodium nitrite, 60g of honey, 650g of salt, 280g of fermented bean curd, 260g of hot sauce, Tomato sauce 160g, oil consumption 320g, sugar 480g, salt 160g, chicken essence, monosodium glutamate 140g each.

[0028] The preparation process steps are:

[0029] Clean and cut pig's trotters;

[0030] Add water of equal weight to the diced trotters, add sodium nitrite, pickling salt, rice wine, white wine, onion and ginger, iso-Vc sodium, mix well, and marinate at 0-4°C for 4 hours;

[0031] Put the marinated trotters into clean water, add honey, boil for 5 minutes, remove and drain, fry and color;

[0032] Take the fried trotters, add water, add fermented bean curd, hot sauce, fried tomato sauce, oil, sugar, salt, star anise, chicken essence and monosodium glutamate, stew for 1 hour, simmer for 2 hours, un...

Embodiment 3

[0034] The formula is: 10kg of trotters, 20g of star anise, 300g of rice wine, 300g of white wine, 400g of onion and ginger, 100g of vegetable oil, 2g of sodium iso-Vc, 0.5g of sodium nitrite, 50g of honey, 600g of salt, 300g of fermented bean curd, 250g of hot sauce, Tomato sauce 150g, oil consumption 300g, sugar 500g, salt 150g, chicken essence, monosodium glutamate 150g each.

[0035] The preparation process steps are:

[0036] Clean and cut pig's trotters;

[0037] Add water of equal weight to the diced trotters, add sodium nitrite, pickling salt, rice wine, white wine, green onion and ginger, sodium iso-Vc, mix well, and marinate at 0-4°C for 4 hours;

[0038] Put the marinated trotters into clean water, add honey, boil for 4 minutes, remove and drain, fry and color;

[0039] Take the fried trotters, add water, add fermented bean curd, hot sauce, fried tomato sauce, oil consumption, sugar, salt, star anise, chicken essence and monosodium glutamate, stew for 1.5 hours, s...

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Abstract

The invention discloses spicy pig's trotters. The spicy pig's trotters are prepared from the following raw materials in parts by weight: 8-12 parts of pig's trotters, 0.015-0.025 parts of anise, 0.25-0.35 parts of rice wine, 0.25-0.35 parts of baijiu, 0.35-0.45 parts of green onion, 0.35-0.45 parts of ginger, 0.08-0.12 parts of vegetable oil, 0.001-0.003 parts of sodium erythorbate, 0.0004-0.0006 parts of sodium nitrite, 0.04-0.06 parts of honey, 0.55-0.65 parts of pickling salt, 0.28-0.32 parts of fermented bean curd, 0.24-0.26 parts of sauce chili, 0.14-0.16 parts of tomato sauce and 0.28-0.32 parts of oyster sauce as well as white sugar, salt, chicken essence and monosodium glutamate. A pig's trotter product is endowed with unique and strong frankincense and spicy taste by means of the fermented bean curd and the sauce chili added to the ingredients, and the final product is spicy, pleasant, delicious, strong in frankincense and sauce fragrance and fat but not greasy and melts in the mouth.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method for spicy pig's trotters. Background technique [0002] In China, it is also called pig's trotter, pig's foot, and Yuan's hoof. There are many different cooking methods. Trotters are rich in collagen and lower in fat than fatty meat. It can prevent dry and wrinkled skin, enhance skin elasticity and toughness, and has special significance for delaying aging. Trotters have always been known as "beauty food". [0003] In the prior art, the ingredients usually used to make trotters include salt, pepper, monosodium glutamate, garlic, and ginger. There are few types of ingredients, so that the taste of the trotters is single; in addition, when making trotters, various additives are added To ensure the beauty, color and taste of the product, but long-term consumption is not good for the human body. Contents of the invention [0004] The object of the pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40
CPCA23V2002/00A23V2200/16A23V2200/04A23V2200/14
Inventor 高雪琴袁卫中熊国远高星
Owner 河南高老庄食品有限公司
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