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Production method of instant pot-stewed pig's trotters

A production method and the technology of braised trotters, which are applied in food drying, food science, food ingredients, etc., can solve the problems of human hazards, short storage period, inconvenient to carry, etc., to ensure food safety, improve absorption efficiency, and protect the body Healthy effect

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
At present, the main way to preserve ready-to-eat trotters is to use preservatives such as sodium benzoate and potassium sorbate for preservation. Although this method prolongs the shelf life of instant trotters, excessive consumption will cause harm to the human body. Children should not eat food with strong doses, which also reduces the audience of ready-to-eat trotters

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The following methods are adopted to produce instant braised pig's trotters:

[0030] A. First prepare the enzymatic hydrolysis solution:

[0031] (1) Mix and grind hawthorn, rice vinegar, and water according to the mass ratio of 1:3~5:10, and pass through an 80-mesh sieve to obtain a sour mixture;

[0032] (2) adding baking soda to the sour mixture to stabilize the pH value at 6-7 to obtain the adjusted sour mixture;

[0033] (3) Mix bromelain, lipase, and sourness-adjusting mixed solution at a mass ratio of 1:2:80 and stir evenly to obtain an enzymolyzed solution.

[0034] B. Boil brine

[0035] Mix the following raw materials in parts by mass and boil for 2 hours:

[0036] 2~5 parts of table salt, 0.2 parts of monosodium glutamate, 1.5 parts of pepper, 2 parts of tangerine peel, 2 parts of cloves, 3 parts of cinnamon, 0.25 parts of pepper, 2 parts of red pepper, 0.02 parts of three Nye, 0.02 parts of tea, 0.2 parts of wormwood, fennel 0.04 parts, 0.2 parts of Ang...

Embodiment 2

[0045] A. First prepare the enzymatic hydrolysis solution:

[0046] (1) Mix and grind hawthorn, rice vinegar, and water according to the mass ratio of 1:3:10, and pass through an 80-mesh sieve to obtain a sour mixture;

[0047] (2) adding baking soda to the sour mixture to stabilize the pH value at 6-7 to obtain the adjusted sour mixture;

[0048] (3) Mix bromelain, lipase, and sourness-adjusting mixed solution at a mass ratio of 1:2:80 and stir evenly to obtain an enzymolyzed solution.

[0049] B. Boil brine

[0050] Mix the following raw materials in parts by mass and boil for 2 hours:

[0051] 5 parts of table salt, 0.1 part of monosodium glutamate, 2.5 parts of Chinese prickly ash, 0.5 part of tangerine peel, 3 parts of clove, 2 parts of cinnamon, 0.3 part of pepper, 1 part of red pepper, 0.02 part of three Nye, 0.01 part of tea, 0.3 part of wormwood, 0.02 part of fennel , 0.3 parts of Angelica dahurica, 0.1 parts of woody fragrance, 0.4 parts of star anise, 0.5 parts o...

Embodiment 3

[0060] A. First prepare the enzymatic hydrolysis solution:

[0061] (1) Mix and grind hawthorn, rice vinegar, and water according to the mass ratio of 1:5:10, and pass through an 80-mesh sieve to obtain a sour mixture;

[0062] (2) adding baking soda to the sour mixture to stabilize the pH value at 6-7 to obtain the adjusted sour mixture;

[0063] (3) Mix bromelain, lipase, and sourness-adjusting mixed solution at a mass ratio of 1:2:80 and stir evenly to obtain an enzymolyzed solution.

[0064] B. Boil brine

[0065] Mix the following raw materials in parts by mass and boil for 2 hours:

[0066] 2 parts of table salt, 0.3 parts of monosodium glutamate, 0.5 parts of pepper, 2.5 parts of tangerine peel, 1 part of clove, 4 parts of cinnamon, 0.1 part of pepper, 3 parts of red pepper, 0.01 part of three Nye, 0.02 part of tea, 0.1 part of wormwood, 0.05 part of fennel , 0.1 part of Angelica dahurica, 0.3 part of woody fragrance, 0.2 part of star anise, 1.5 parts of fragrant lea...

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PUM

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Abstract

The invention discloses a production method of instant pot-stewed pig's trotters. The production method comprises the following steps of firstly cleaning raw pig's trotters, removing hair with rosin glycerin ester, then performing freeze-drying, then immersing the dried pig's trotters into enzymolysis juice for enzymolysis, then cooking the pig's trotters after enzymolysis in brine so that the cooked pig's trotters are tasteful, and finally performing antiseptic treatment and packaging. The instant pot-stewed pig's trotters produced by the method have the advantages of being safe to eat, easy to digest, unique in taste, not easy to deteriorate and the like.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production method of instant stewed 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 maj...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L13/70A23B4/015A23B4/16
CPCA23V2002/00A23V2250/21A23V2250/214A23V2300/10Y02A40/90
Inventor 王天良韩尊王中林
Owner 重庆全航食品有限公司
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