Sour pig's knuckles and preparing method thereof
The technology of pig’s knuckle ginger and pig’s knuckle is applied in the field of pig’s knuckle ginger and its preparation, which can solve the problems of easy oxidation and deterioration of moisture and fat of pig’s knuckle, short shelf life, etc., and achieve the effects of being easy to sell on shelves, simple to make, and convenient to transport in different places
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Embodiment 1
[0026] Example 1, see figure 1 :
[0027] The invention provides a pig's knuckle ginger and a preparation method thereof, comprising the steps of:
[0028] 1) Cut into pieces: After the pig’s feet are purified, open the sides, cut off the tendons and bones with a horizontal knife, and keep the skin intact without being cut off, cook with a slow fire, take it out, absorb the water with absorbent paper, and cut into pig’s feet. Wash and set aside;
[0029] Choose meat ginger, peeled, washed, cut into ginger slices, and pat the ginger slices with the back of a knife to loosen the fibers and make it easier to taste;
[0030] 2) Air-drying: Put the pig's feet and ginger slices into the air-cooled drying room respectively, and air-cool and dry at 6°C for 12 hours until the water content is reduced by 9wt%;
[0031] 3) Salt roasting: choose a food oven with adjustable temperature, spread a layer of 5cm thick coarse salt on the bottom of the baking pan, spread 4 sheets of rice pape...
Embodiment 2
[0037] The invention provides a pig's knuckle ginger and a preparation method thereof, comprising the steps of:
[0038] 1) Cut into pieces: After the pig’s feet are purified, open the sides, cut off the tendons and bones with a horizontal knife, and keep the skin intact without being cut off, cook with a slow fire, take it out, absorb the water with absorbent paper, and cut into pig’s feet. Wash and set aside;
[0039] Choose meat ginger, peeled, washed, cut into ginger slices, and pat the ginger slices with the back of a knife to loosen the fibers and make it easier to taste;
[0040] 2) Air-drying: Put the pig's feet and ginger slices into the air-cooled drying room respectively, and air-cool and dry at 9°C for 13 hours until the water content is reduced by 10wt%;
[0041] 3) Salt roasting: choose a food oven with adjustable temperature, spread a layer of 2cm thick coarse salt on the bottom of the baking pan, spread 2 sheets of rice paper on the coarse salt, arrange the dr...
Embodiment 3
[0047] The invention provides a pig's knuckle ginger and a preparation method thereof, comprising the steps of:
[0048] 1) Cut into pieces: After the pig’s feet are purified, open the sides, cut off the tendons and bones with a horizontal knife, and keep the skin intact without being cut off, cook with a slow fire, take it out, absorb the water with absorbent paper, and cut into pig’s feet. Wash and set aside;
[0049] Choose meat ginger, peeled, washed, cut into ginger slices, and pat the ginger slices with the back of a knife to loosen the fibers and make it easier to taste;
[0050] 2) Air-drying: Put the pig's feet and ginger slices into an air-cooled drying room respectively, and air-cool and dry at 13°C for 12 hours until the water content is reduced by 11wt%;
[0051]3) Salt roasting: choose a food oven with adjustable temperature, spread a layer of 3cm thick coarse salt on the bottom of the baking tray, spread 3 sheets of rice paper on the coarse salt, arrange the dr...
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