Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Processing method of pot-stewed pigtail

A processing method and tail technology, which is applied to the functions of food ingredients, yeast-containing food ingredients, food science, etc., can solve the problems of difficult control of color, fragrance, time-consuming and labor-intensive cooking of pig tails, etc., so as to improve the symptoms of osteoporosis and color Full effect of fragrance

Inactive Publication Date: 2018-11-13
广西寿乡海平食品有限公司
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pig tail is nutritious and delicious, but cooking pig tail has the disadvantages of time-consuming and labor-intensive, difficult to control the color and aroma
In addition, for the processed products of pig tails, there is little research on how to improve the efficacy of braised pig tails to effectively improve the symptoms of osteoporosis in people with osteoporosis

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A method for processing braised pig tails, comprising the following preparation steps:

[0033] 1) Take the fresh pig tail, remove the miscellaneous hair, and clean it;

[0034] 2) Take the marinade and mix evenly with the fermentation liquid to obtain a mixed liquid, put the pig tail into the mixed liquid with a weight of 1.1, and marinate for 90 minutes;

[0035] 3) After boiling until boiling, keep boiling for 50 minutes, then stew;

[0036] 4) Cook for another 100 minutes, cool to room temperature, pack the pigtails and the mixture at a weight ratio of 92:8, and store in a refrigerator at -18°C.

[0037] In the above step 2), the weight ratio of the stewed material to the fermented liquid is 12:0.8.

[0038] In the above step 2), the raw material ratio of the marinade is: water, sea rice, ginger, oil consumption, soybean paste, lemon, monosodium glutamate, soy sauce, white granulated sugar, and their weight ratio is: 800:22:8:17:12 :3:13:3:0.5.

[0039] Above-me...

Embodiment 2

[0045] A method for processing braised pig tails, comprising the following preparation steps:

[0046] 1) Take the fresh pig tail, remove the miscellaneous hair, and clean it;

[0047] 2) Take the marinade and mix evenly with the fermentation liquid to obtain a mixed liquid, put the pig tail into the mixed liquid with a weight of 1.3, and marinate for 50 minutes;

[0048] 3) After boiling until boiling, keep boiling for 70 minutes, and carry out marinating;

[0049] 4) Cook for another 80 minutes, cool to room temperature, pack the pig tail and the mixed solution at a weight ratio of 95:5, and store in a refrigerator at -18°C.

[0050] In the above step 2), the weight ratio of the stewed material to the fermented liquid is 8:0.2.

[0051] In the above step 2), the raw material ratio of the marinade is: water, sea rice, ginger, oil consumption, soybean paste, lemon, monosodium glutamate, soy sauce, white granulated sugar, and their weight ratio is: 1100:18:12:13:16 :1:18:1:1...

Embodiment 3

[0058] A method for processing braised pig tails, comprising the following preparation steps:

[0059] 1) Take the fresh pig tail, remove the miscellaneous hair, and clean it;

[0060] 2) Take the marinade and mix evenly with the fermented liquid to obtain a mixed liquid, put the pig tail into the mixed liquid whose weight is 1.2, and marinate for 70 minutes;

[0061] 3) After boiling until boiling, keep boiling for 60 minutes, then stew;

[0062] 4) Cook for another 90 minutes, cool to room temperature, pack the pig tail and the mixed liquid at a weight ratio of 93:7, and store in a refrigerator at -18°C.

[0063] In the above step 2), the weight ratio of the brine material to the fermentation broth is 10:0.5.

[0064] In the above step 2), the raw material ratio of the marinade is: water, sea rice, ginger, oil consumption, soybean paste, lemon, monosodium glutamate, soy sauce, white granulated sugar, and their weight ratio is: 1000:20:10:15:15 :2:15:2:1.

[0065] Above-m...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the technical field of food processing, and in particular relates to a processing method of a pot-stewed pigtail. The processing method comprises the following preparation steps: 1) taking a fresh pigtail, removing impurity hair, and performing thorough washing; 2) evenly mixing a marinade with fermentation liquor to obtain mixed liquid, putting the washed pigtail in the mixed liquid of which the amount is 1.1-1.3 times of the weight of the pigtail, and performing pickling for 50-90 min; 3) performing boiling over, keeping the boiling state for 50-70 min, and performing marinating; and 4) performing stewing for 80-100 min, performing cooling to room temperature, packaging the cooled pot-stewed pigtail with the mixed liquid, and performing cold storage. The pot-stewed pigtail prepared by the processing method is complete in color, fragrance and taste, free of peculiar smell, and not greasy, and through treatment by the processing method, especially marinating through the fermentation liquor prepared by a special method, the pot-stewed pigtail can effectively improve the osteoporosis symptoms of the osteoporosis population.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for processing braised pig tails. Background technique [0002] Pig tail, that is, the tail of a pig, also known as skin-beating skin and festival fragrance. Pig tail contains more protein, the main component is collagen protein, which is an indispensable nutrient for skin tissue and can improve the scars left by acne. Pig tail also has the effect of strengthening the waist and benefiting the bone marrow. Boiled pig tail and tailbone together, it has the effect of tonifying yin and marrow, improving back pain and preventing osteoporosis; it can promote bone development during the development of adolescents and men; it can delay bone mass when eaten by middle-aged and elderly people Aging, premature aging. Pig tail is edible for most people, especially for teenagers and middle-aged and elderly people with back pain and osteoporosis. Pig tail is rich in collage...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/70A23L33/10
CPCA23V2002/00A23L13/20A23L13/72A23L13/74A23L33/10A23V2200/306A23V2250/76
Inventor 宁德智
Owner 广西寿乡海平食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com