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Production method of smoked pig's feet

A production method and aromatherapy technology, applied in the direction of meat/fish preservation, food preservation, food ingredients as taste improvers, etc., can solve the problems affecting the safety of pig's trotters, consumers' health, and can not meet the increasingly diverse needs, Problems such as the single cooking method of pig's trotters can achieve the effect of ensuring good health, better taste and high safety

Inactive Publication Date: 2017-05-10
重庆全航食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the pig slaughtering industry, hairy trotters are two major technical problems in existing pig trotter products. In order to make pig trotter products look good, some manufacturers use rosin for hair removal and hydrogen peroxide for decolorization, which seriously affects the food safety and consumption of pig trotters. physical health
[0005] In ordinary people, the cooking method of pig's trotters is relatively simple, mostly stewed, boiled, etc., which is greasy and difficult to digest.
Too single taste can not meet people's increasingly diverse needs
[0006] At the same time, the current trotter products are basically ready-to-eat, with a short shelf life and inconvenient to carry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The following methods are used to produce fragrant trotters:

[0031] 1) Rinse the raw trotters with 60°C water for several times to remove blood and impurities to obtain clean raw trotters.

[0032] 2) Soak the cleaned raw trotters obtained in step 1) in rosin glyceride at 180°C for 8 seconds to remove pig hair; then take it out and rinse it with water at 65°C several times to remove the attached rosin glyceride solution to obtain Hairy pig's trotters.

[0033] 3) Put the unhaired pig's trotter obtained in step 2) in an environment with a vacuum degree of 0.09Mpa and a temperature of -15°C for 12 hours, so as to reduce the water content of the unhaired pig's trotter by 40%, and obtain a cold-dried raw pig's trotter.

[0034] 4) Put the cold-dried raw trotters obtained in step 3) into boiling brine and cook for 5 hours, remove, drain the surface water and cool naturally to room temperature to obtain tasty cooked trotters. The brine is prepared by boiling the following...

Embodiment 2

[0039] The following methods are used to produce fragrant trotters:

[0040] 1) Rinse the raw trotters with 60°C water for several times to remove blood and impurities to obtain clean raw trotters.

[0041] 2) Soak the cleaned raw trotters obtained in step 1) in rosin glyceride at 200°C for 3 seconds to remove pig hair; then take it out and rinse it with 70°C water several times to remove the attached rosin glyceride solution, and obtain Hairy pig's trotters.

[0042]3) Place the unhaired pig's trotter obtained in step 2) in an environment with a vacuum degree of 0.08Mpa and a temperature of -20°C for 6 hours, so as to reduce the water content of the unhaired pig's trotter by 60%, and obtain cold-dried pig's trotter.

[0043] 4) Put the cold-dried raw trotters obtained in step 3) into boiling brine and boil for 3 hours, remove, drain the surface water and cool naturally to room temperature to obtain tasty cooked trotters. The brine is prepared by boiling the following raw ma...

Embodiment 3

[0048] The following methods are used to produce fragrant trotters:

[0049] 1) Rinse the raw trotters with 75°C water for several times to remove blood and impurities to obtain clean raw trotters.

[0050] 2) Soak the cleaned raw trotters obtained in step 1) in rosin glyceride at 190°C for 7s to remove pig hair; then take it out and rinse it with water at 68°C for several times to remove the attached rosin glyceride solution to obtain Hairy pig's trotters.

[0051] 3) Place the unhaired pig's trotter obtained in step 2) in an environment with a vacuum degree of 0.09Mpa and a temperature of -18°C for 8 hours, so as to reduce the water content of the unhaired pig's trotter by 50%, and obtain cold-dried pig's trotter.

[0052] 4) Put the cold-dried raw trotters obtained in step 3) into boiling brine and boil for 4 hours, remove, drain the surface water and cool naturally to room temperature to obtain tasty cooked trotters. The brine is prepared by boiling the following raw mat...

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PUM

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Abstract

The invention discloses a production method of smoked pig's feet. The method comprises the steps: washing raw pig's feet, unhairing by using rosin glycerin ester, freeze-drying, cooking with brine, freeze-drying again and finally smoking to prepare the smoked pig's feet. The smoked pig's feet produced by the method have the advantages of being safe to eat, easy to digest, unique in taste, insusceptible to deterioration and the like.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for producing aroma-smoked trotters. Background technique [0002] Pig's trotters, also known as pig's feet and trotters, are a kind of meat food that people prefer. It is rich in collagen protein, and its fat content is lower than that of fatty meat. After cooking, collagen protein can be converted into gelatin. Gelatin has a network space structure, can combine many water, enhance cell physiological metabolism, effectively improve the physiological function of the body and the water storage function of skin tissue cells, moisturize the cells, prevent premature skin wrinkles, and delay the aging process of the skin. [0003] Regular consumption of trotters has a certain auxiliary effect on patients with frequent limb fatigue, leg cramps, numbness, gastrointestinal bleeding, hemorrhagic shock and ischemic brain. It is also suitable for the elderly after major...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L13/70A23L33/105A23L5/10A23B4/037A23B4/044A22B5/08
CPCA22B5/08A23B4/037A23B4/044A23V2002/00A23V2200/14A23V2200/16A23V2250/21Y02A40/90
Inventor 王天良韩尊王中林
Owner 重庆全航食品有限公司
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