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Sichuan-style pot-stewed trotter and making method thereof

A production method and technology of trotters, applied in climate change adaptation, food science, etc., can solve the problems of poor health and beauty effects of braised trotters

Inactive Publication Date: 2019-05-07
安徽徽食食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention proposes a Sichuan-style braised pork trotter and its production method, which solves the problem of poor health care and cosmetic effects of braised trotter

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A Sichuan-style braised pork trotter, which is made of the following raw materials in parts by weight: 1500 parts of fresh trotters, 18 parts of star anise, 7 parts of fragrant sand, 4 parts of Chinese prickly ash, 4 parts of dried sea pepper, 20 parts of astragalus, and 7 parts of tangerine peel 30 parts of ginger, 30 parts of refined salt, 1 part of clove, 5 parts of cinnamon, 40 parts of light soy sauce, 2.4 parts of fragrant leaves, and 30 parts of cooking wine.

[0018] The invention provides a method for making Sichuan-style braised pig's trotters, comprising the following steps:

[0019] Step 1: Wash the fresh trotters, soak them in boiling water for 7-8 minutes, take them out, scrape off the pig hair with a scraper, and repair the unclean parts with a knife, then clean and drain;

[0020] Step 2: Add refined salt and cooking wine to the trotters in step 1, spread evenly, marinate for 2-3 hours, blanch the marinated trotters until half-cooked, and get spare trott...

Embodiment 2

[0025] A Sichuan-style braised pork trotter, which is made of the following raw materials in parts by weight: 1200 parts of fresh trotters, 15 parts of star anise, 5 parts of fragrant sand, 3 parts of Chinese prickly ash, 3 parts of dried sea pepper, 10 parts of astragalus, and 5 parts of tangerine peel 15 parts of ginger, 15 parts of refined salt, 0.5 parts of cloves, 3 parts of cinnamon, 35 parts of light soy sauce, 0.5 parts of fragrant leaves, and 20 parts of cooking wine.

[0026] The invention provides a method for making Sichuan-style braised pig's trotters, comprising the following steps:

[0027] Step 1: Wash the fresh trotters, soak them in boiling water for 7-8 minutes, take them out, scrape off the pig hair with a scraper, and repair the unclean parts with a knife, then clean and drain;

[0028] Step 2: Add refined salt and cooking wine to the trotters in step 1, spread evenly, marinate for 2-3 hours, blanch the marinated trotters until half-cooked, and get spare t...

Embodiment 3

[0033] A Sichuan-style braised pork trotter, which is made of the following raw materials in parts by weight: 2000 parts of fresh trotters, 30 parts of star anise, 10 parts of fragrant sand, 8 parts of Chinese prickly ash, 10 parts of dried sea pepper, 25 parts of astragalus, and 10 parts of tangerine peel 35 parts of ginger, 35 parts of refined salt, 1.5 parts of cloves, 7 parts of cinnamon, 50 parts of light soy sauce, 3.5 parts of fragrant leaves, and 35 parts of cooking wine.

[0034] The invention provides a method for making Sichuan-style braised pig's trotters, comprising the following steps:

[0035] Step 1: Wash the fresh trotters, soak them in boiling water for 7-8 minutes, take them out, scrape off the pig hair with a scraper, and repair the unclean parts with a knife, then clean and drain;

[0036] Step 2: Add refined salt and cooking wine to the trotters in step 1, spread evenly, marinate for 2-3 hours, blanch the marinated trotters until half-cooked, and get spar...

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PUM

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Abstract

The invention discloses a Sichuan-style pot-stewed trotter and a making method thereof. The trotter is prepared from, by weight, 1,200-2,000 parts of fresh trotters and 130-260 parts of flavoring; andthe flavoring includes 15-30 parts of star anise, 5-10 parts of cyperus-amomum, 3-8 parts of Sichuan pepper, 3-10 parts of hot pepper, 10-25 parts of radix astragali, 5-10 parts of dried tangerine peel, 15-35 parts of fresh ginger, 15-35 parts of refined salt, 0.5-1.5 parts of clove, 3-7 parts of cassia, 35-50 parts of raw soy sauce, 0.5-3.5 parts of bay leaves, and 20-35 parts of cooking wine. The making method includes cleaning, curing, brine preparing and braising. The trotter is enough and good in taste, spicy, mellow and lasting, and therefore, traditional pot-stewed products can be maintained, and effects of beauty and health care can be increased.

Description

technical field [0001] The invention relates to the field of stewed food, in particular to a Sichuan-style braised pork trotter and a preparation method thereof. Background technique [0002] Trotters are rich in collagen protein, and the fat content is lower than that of fat meat. It can prevent dry and wrinkled skin, enhance skin elasticity and toughness, and is of great significance to delay aging and promote children's growth and development. People call trotters a beauty food , trotters are also rich in calcium, phosphorus, magnesium, iron and vitamin A, vitamin D, vitamin E, vitamin K and other beneficial ingredients. The general eating methods of trotters are roasting, stewing, stewing and roasting. A kind of meat food that people are more fond of, the preparation method of existing stewed pig's feet is not ideal enough, and the beauty treatment and health care effect are poor. Contents of the invention [0003] The Sichuan-style braised pig's trotter and its prepa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L13/70A23L33/00
CPCY02A40/90
Inventor 陈先林蔡华珍
Owner 安徽徽食食品有限公司
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