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Method for steaming braised pig knuckles with soy sauce and steamed braised pig knuckles with soy sauce

A steamer and hoof technology, which is applied to steam cooking utensils and other directions, can solve the problems of high collagen loss rate and low oil removal rate, and achieve the effects of high collagen content, high oil removal rate, and balanced taste and nutrition.

Pending Publication Date: 2022-04-05
HANGZHOU ROBAM APPLIANCES CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] One of the objects of the present invention is to provide a method for steaming hoofs in a steamer, which solves the problems of high collagen loss rate and low deoiling rate of hoofs during the steaming process

Method used

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  • Method for steaming braised pig knuckles with soy sauce and steamed braised pig knuckles with soy sauce
  • Method for steaming braised pig knuckles with soy sauce and steamed braised pig knuckles with soy sauce
  • Method for steaming braised pig knuckles with soy sauce and steamed braised pig knuckles with soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0080] 1. Pretreatment: Soak the trotters in cold water for 60 minutes, change the water every 10 minutes until no bleeding occurs, wipe off the water, and marinate with ingredients (1% shallot, 1% ginger, 1.5% cooking wine, 0.6% salt, Light soy sauce 3%) was marinated overnight at 4°C. After marinating, the center of the hooves returned to 12°C for the next step of cooking;

[0081] 2. Steaming: Turn on the steamer, set the temperature of the cavity to 130°C, adjust the duty cycle of the evaporator to 25s / min for preheating, after the preheating is over, put the deep-mouthed pan with hooves on the steamer with holes In the middle of the tray, close the chamber door and start heating. Heating conditions: high temperature steaming temperature 130°C, evaporator duty cycle 25s / min, when the temperature control module shows that the center temperature of the hoof reaches 95°C, stop working immediately and take it out. hooves.

Embodiment 2

[0083] 1, with embodiment 1

[0084] 2. Steaming: Turn on the steamer, set the cavity temperature to 150°C, adjust the duty cycle of the evaporator to 25s / min for preheating, after preheating, put the deep mouth pan with hooves on the steaming pan with holes In the middle position, close the chamber door and start heating. Heating conditions: high temperature steaming temperature 150°C, evaporator duty cycle 25s / min; when the temperature control module shows that the center temperature of the hoof reaches 95°C, stop working immediately and take out the hoof hair.

Embodiment 3

[0086] 1, with embodiment 1

[0087] 2. Steaming: Turn on the steamer, set the temperature of the cavity to 180°C, adjust the duty cycle of the evaporator to 25s / min for preheating, after preheating, place the deep mouth pan with hooves on the steaming pan with holes In the middle position, close the chamber door and start heating. Heating conditions: high temperature steaming temperature 180°C, evaporator duty cycle 25s / min; when the temperature control module shows that the center temperature of the hoof reaches 95°C, stop working immediately and take out the hoof hair.

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PUM

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Abstract

The invention provides a method for steaming braised pig knuckles in a steaming box and the steamed braised pig knuckles, and relates to the technical field of food processing.The steaming method comprises the following steps that the braised pig knuckles are placed in the steaming box to be steamed, the temperature of the steaming box is controlled to range from 130 DEG C to 250 DEG C, the duty ratio of an evaporator of the steaming box is adjusted to range from 5 s / min to 60 s / min, and the steamed braised pig knuckles are obtained after the center temperature of the braised pig knuckles is steamed to range from 80 DEG C to 100 DEG C; or the braised pig knuckles are placed in a steaming box to be steamed, the temperature of the steaming box is controlled to range from 130 DEG C to 250 DEG C, the duty ratio of an evaporator of the steaming box is adjusted to range from 5 s / min to 60 s / min, and the steamed braised pig knuckles are obtained after the steaming time ranges from 80 min to 150 min. The technical problems that the collagen loss rate is high and the deoiling rate is low in the steaming process of the braised pig knuckles are solved through the specific duty ratio and specific steaming temperature of the evaporator of the steaming box, and the technical effects that the collagen content of the steamed braised pig knuckles is increased, and the deoiling rate of the steamed braised pig knuckles is increased are achieved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for steaming hoofs in a steamer and steaming hoofs. Background technique [0002] The hoof is the name of the Jiangnan and Southwest regions, and it is also called the elbow in the north, which consists of the front elbow and the back elbow. The hoof contains carbohydrates and various trace elements, and the fat content in the hoof is low; the hoof is characterized by thick skin, many tendons, and more protein, especially rich in collagen, which accounts for about 100% of human protein. 25-30% of that. In the human body, collagen is widely distributed in tissues such as skin, bones, tendons, cornea, and cartilage, and plays a role in supporting and protecting the body or organs. Good product". [0003] As we all know, the aging process of the human body is actually the process of collagen loss. With the growth of age, the synthesis speed of collagen in the hum...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A47J27/04
Inventor 任富佳王勇阮华平刘冬梅周鹏
Owner HANGZHOU ROBAM APPLIANCES CO LTD