Cooking method capable of reducing greasy feel of pork hocks

A cooking method and hoof technology, applied in climate change adaptation, food science and other directions, can solve the problems of easy fat, affect the taste, easy to taste dry, etc., achieve the taste of salty and sweet, the meat is delicious and refreshing, and the soup is refreshing and delicious. Effect

Inactive Publication Date: 2018-01-16
施俊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the hooves, especially the hind legs, have more fat, which is quite greasy and difficult to swallow. After eating, the mouth is dry and difficult to digest, and it is easy to gain weight if eaten frequently.
Because the hoof is relatively greasy, in order not to increase the greasy feeling of the hoof, most of the way to eat it is to stew it directly without removing the oil. The taste and color of the hoof stewed without oil are not good. The soup is too thick, affecting the taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1: I bought 1 pig’s trotter from a vegetable farm, first singed the trotter, scraped and cleaned it, and soaked it in saline-alkaline water with a salt content of 10% and an alkali content of 1% at 30°C 15 minutes, then rinse with clean water, drain and place the hoofs in a container of vinegar, and turn them over continuously, so that the surface of the hoofs is covered with vinegar, and let them stand for 15 minutes; then soak the hoofs in Sprite for 30 minutes to remove The amount of oil and Sprite is based on submerging the surface of the hoof. After draining, pour the vegetable oil into the oil pan, heat it until the vegetable oil has no bubbles and emits green smoke, then put the hoof in the vegetable oil to drain the oil, and keep turning the hoof When the surface of the hoof is golden, remove it in time; rinse the hoof with cold water in time after removing it; then put the hoof after rinsing in cold water into a pot with 2.5kg of boiling water, mix it wi...

Embodiment 2

[0022] Example 2: A certain Tian got married and held a banquet. He bought 30 pig's trotters from the market, first singed the hooves, scraped and cleaned them, and used 33°C with a salt content of 10% and an alkali content of 1%. Soak in saline water for 15 minutes, then rinse with clean water, drain and place the hooves in a container of vinegar, and turn them over continuously so that the surface of the hoofs is covered with vinegar, and let them stand for 10 minutes; then put the hoofs in Sprite Soak for 45 minutes to remove oil. The amount of Sprite is based on submerging the surface of the hoof. After draining, pour the vegetable oil into the oil pan. Heat it until the vegetable oil has no bubbles and green smoke, then put the hoof into the vegetable oil to remove the oil, and Keep turning the hoof, and take it out in time when the surface of the hoof is golden; rinse the hoof with cold water in time after removing it; then put the hoof after rinsing in cold water into a ...

Embodiment 3

[0023] Example 3: A certain meat food processing workshop bought 100 pig's trotters from the market, first singed the hooves, scraped and cleaned them, and used 35°C with a salt content of 10% and an alkali content of 1%. soak in saline-alkaline water for 15 minutes, then rinse with clean water, drain and place the hooves in a container of vinegar, and turn them over continuously so that the surface of the hoofs is covered with vinegar, and let them stand for 5 minutes; then put the hoofs in Sprite Soak in water for 60 minutes to remove oil. The amount of Sprite is based on submerging the surface of the hoof. After draining, pour the vegetable oil into the oil pan. Heat it until the vegetable oil has no bubbles and green smoke, then put the hoof into the vegetable oil to drain the oil. Keep turning the hoof, and remove it in time when the surface of the hoof is golden; rinse the hoof with cold water in time after removing it; then put the hoof after rinsing in cold water into a...

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PUM

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Abstract

The invention relates to a cooking method capable of reducing greasy feel of pork hocks, and belongs to the technical field of meat processing. The cooking method comprises six working procedures of preparing meat materials, immersing the prepared meat materials into vinegar, performing deoiling with sprite, performing deep-frying, performing flushing with cold water and performing stewing. The pork hocks made by the cooking method disclosed by the invention are fat but not greasy, rich in grain fragrance, delicious, refreshing, easy to digest, wrinkled in skin, golden and bright in color, unique in fragrance, salty and sweet in mouth feel, soft, smooth, fresh and fragrant, rich in chewiness, rich in fragrance, elastic, free from sticking to teeth, not greasy, delicious, good in appearanceand taste, and excellent in color, fragrance, taste, shape, quality and nutrients; and when eating the pork hocks, people can feel satisfied, the nutrition of the pork hocks can be easy to absorb bypeople, and the pork hocks can benefit the health of people and strengthen the constitutions.

Description

technical field [0001] The invention relates to a cooking method for reducing the greasy feeling of hooves, belonging to the technical field of meat processing. Background technique [0002] The hoof, also known as Yuan hoof, is rich in nutrition and delicious in taste. It is not only a common dish, but also a good nourishing product. According to the analysis of nutrition experts, the hoof contains carbohydrates, collagen, fat, VA, VB, VC, calcium, phosphorus, iron and other nutrients. In particular, after the collagen contained in the hoof is absorbed by the human body, it can promote skin cells to absorb and store water, prevent dry skin from wrinkling, and make facial skin plump and shiny. Collagen is also the most important protein component in the tendons, ligaments and bone tissues of the human body. Hoof is an ideal food for all ages. Regular consumption can speed up metabolism, delay body aging, and can play a dual role in promoting lactation and beauty for lactat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L5/20
CPCY02A40/90
Inventor 施俊
Owner 施俊
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