Preparation method of old soup pig trotter

Abstract

This invention provides a method for preparing a rich broth for pig's trotters, belonging to the field of food processing technology. The method includes: simmering pig bones, pig skin, and water to prepare a high-colloidal braising broth; adding compound spices, soaking, and frying with lard to make an oil-based braising liquid; seasoning and allowing it to settle to obtain an initial stock; subjecting the pre-treated pig's trotters to initial braising and simmering to obtain a circulating rich broth; during the circulating braising process, the amount of spices is halved and the amount of seasonings is reduced by 50%–75%; the circulating rich broth is combined with water to prepare the circulating braising liquid, and this continuous cycle yields a stable rich broth and finished pig's trotters. This invention enhances aroma release and retention through lard frying; the high-colloidal broth stabilizes salinity and flavor; after 10–20 cycles, it reaches its peak flavor; the resulting pig's trotters are bright red, soft, oily, and evenly flavored; exhibit strong batch stability; significantly reduce auxiliary material consumption; and are suitable for continuous industrial production.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and specifically relates to a method for preparing braised pig's trotters in old broth. Background Technology

[0002] Currently, braised pig's trotters are a common traditional braised food in the market, and their flavor mainly depends on the preparation of the braising liquid and the recycling process of the old broth. Most existing braising processes use the water-based braising method, where spices are first stir-fried in vegetable oil and then simmered in water, followed by the addition of seasonings to make the braising liquid, which is then used to braise the pig's trotters.

[0003] Regarding the use of stock, the traditional amount of recycled stock added is usually 30% to 50% of the total braising liquid, while the amount of industrially concentrated stock added is only 5% to 15%, and the amount of stock seasoning powder added is even lower. The overall proportion of stock added is low, which contributes insufficiently to the flavor of the product, resulting in a thin flavor and poor layering of the pig's trotters.

[0004] Meanwhile, the existing process has the following drawbacks:

[0005] (1) Spices are mostly stir-fried with vegetable oil, which does not release fat-soluble flavor substances fully. The aroma is released quickly but the aroma lasts for a short time, and the product has insufficient aftertaste.

[0006] (2) The salinity, viscosity and flavor substances fluctuate greatly during the brine circulation process, and the flavor and taste stability of different batches of products are poor.

[0007] (3) The braising liquid is mostly based on water, lacking the collagen and natural umami base brought by long-term simmering of pork bones and skin. The soup is thin and the pork trotters are not tender or oily enough.

[0008] (4) The amount of spices and seasonings required for a single braising is large, the production cost is high, and it is difficult to form a stable and mellow old soup flavor system.

[0009] In summary, existing braised pig's trotters processes cannot simultaneously achieve a rich flavor, a soft and tender texture, batch stability, and low-cost cyclical production, making it difficult to meet the industrial production requirements for high-quality braised pig's trotters. Summary of the Invention

[0010] To address the problems existing in the prior art, the purpose of this invention is to overcome the defects in the existing braised pig's trotters process, such as low contribution rate of old broth flavor, large amount of spices and seasonings, unstable batch flavor, poor aroma release and retention, and insufficient softness and oiliness of pig's trotters. The invention provides a method for preparing old broth pig's trotters with stable old broth circulation, rich and lasting flavor, lower material cost, and better taste and appearance. This enables the industrialization, standardization, and continuous production of high-quality old broth pig's trotters, improving the consistency of product flavor and market competitiveness.

[0011] The objective of this invention is achieved through the following technical solution:

[0012] The first aspect of this invention provides a method for preparing braised pig's trotters in broth, comprising the following steps:

[0013] S1. Preparation of the original braising liquid:

[0014] By weight, 15-25 parts pork bones, 3-5 parts pork skin, and 100 parts water are mixed and simmered to obtain the original braising broth.

[0015] S2. Preparation of initial brine:

[0016] By weight, take 0.01-0.1 parts of Sichuan pepper, 0.05-0.15 parts of gardenia, 0.01-0.05 parts of angelica dahurica, 0.01-0.05 parts of galangal, 0.01-0.05 parts of dried tangerine peel, 0.02-0.15 parts of cardamom, 0.01-0.05 parts of amomum villosum, 0.01-0.05 parts of white pepper, 0.01-0.05 parts of bay leaves, 0.01-0.05 parts of cinnamon, 0.05-0.15 parts of nutmeg, 0.02-0.15 parts of amomum cardamomum, 0.1-0.5 parts of star anise, 0.1-0.5 parts of fennel seeds, and 0.01-0.05 parts of hawthorn slices;

[0017] Except for gardenia and hawthorn slices, soak the other spices in water for 15-60 minutes and drain.

[0018] S3. Frying with lard:

[0019] Heat lard to 80-90℃, add drained spices and stir-fry for 10-20 minutes. After stir-frying, add gardenia and hawthorn slices to the original braising liquid prepared in step S1, and simmer at 90-100℃ for 30-40 minutes to obtain oil braising liquid.

[0020] S4. Season and let stand:

[0021] Add 1-5 parts salt, 1-5 parts rock sugar, 0.1-1 parts MSG, 1-2 parts dark soy sauce, 0.1-1 parts scallions, 0.5-1 parts ginger, 0.5-2 parts cooking wine, 0.005-0.01 parts red yeast rice, 0.001-0.01 parts yellow yeast rice, and 0.1-0.5 parts white wine to the oil brine obtained in step S3. Let it stand for 12-36 hours, filter to remove spices, and obtain the initial broth.

[0022] S5. Pre-treatment of pig trotters:

[0023] Take 50-70 portions of pig trotters, wash them, blanch them in cold water, remove the scum, and rinse them for later use;

[0024] S6. First braising:

[0025] The pre-treated pig trotters are placed in the initial broth prepared by S4, braised for 1.5-2 hours and simmered for 1.5-3 hours. The pig trotters are then removed, the oil is skimmed off, and the broth is filtered to obtain the circulating stock.

[0026] S7. Preparation of circulating brine:

[0027] Using spices of the same type and 50% of those used in step S2, except for gardenia and hawthorn slices, the remaining spices are soaked in water for 15-60 minutes, drained, and then stir-fried in lard at 80-90℃ for 10-20 minutes. 60-80 parts of the circulating stock obtained in step S6 and 20-40 parts of water are added, along with gardenia and hawthorn slices. The mixture is then simmered at 90-100℃ for 30-40 minutes to obtain circulating braising oil. Seasonings of the same type and 25%-50% of those used in step S4 are added to the circulating braising oil. The mixture is allowed to stand for 12-36 hours and then filtered to obtain circulating braising broth.

[0028] S8. Recycled braising products:

[0029] The pre-treated pig trotters are placed into the circulating braising broth, and steps S5-S6 are repeated for circulating braising, simmering, skimming oil, and filtering to obtain old broth pig trotters and regenerated old broth; steps S7-S8 are repeated to achieve continuous circulating production.

[0030] Furthermore, in steps S3 and S7, the lard is fried at a temperature of 85°C for 15 minutes.

[0031] Furthermore, in steps S4 and S7, the settling time is 24 hours.

[0032] Furthermore, in step S6, the braising temperature is 90-95℃, and the simmering temperature is not lower than 80℃.

[0033] Furthermore, in steps S2 and S7, the spices are coarsely crushed with a particle size of 2-5 mm.

[0034] Furthermore, the refrigerated stock enters its golden period of flavor stability after 10-20 cycles.

[0035] The second aspect of the present invention provides a braised pig's trotter, wherein the pig's trotter is prepared by the preparation method described in the first aspect.

[0036] The advantages of this invention compared to the prior art are as follows:

[0037] 1. Richer flavor and longer-lasting aroma

[0038] Using lard to stir-fry spices can fully dissolve fat-soluble aroma substances. Combined with water soaking pretreatment, it effectively removes bitter impurities, allowing the spice flavor to be released more fully and mellowly. The animal fat works synergistically with the aroma of pork trotters and spices to form a complex meaty base flavor, and the aroma retention time is significantly extended.

[0039] 2. The old broth circulation is stable, and batch consistency is high.

[0040] The broth is made by simmering pork bones and skin to create a high-colloidal stock. As the number of cycles increases, the collagen in the broth forms a gel network, reducing water evaporation and inhibiting drastic fluctuations in salinity. After 10 to 20 braising cycles, the broth enters a golden period of stable flavor, where umami, aroma, and taste reach a dynamic balance. The flavor, color, and tenderness of different batches of pork trotters are stable and controllable.

[0041] 3. Significantly reduces the amount of auxiliary materials used, saving costs.

[0042] After the initial braising, the amount of spices used in the cyclic braising stage is reduced by 50%, and the amount of seasonings is reduced by 50% to 75%. While ensuring flavor and quality, this significantly reduces the cost of raw materials and is suitable for large-scale continuous production.

[0043] 4. Significantly improved taste and appearance of pig's trotters

[0044] The high-colloid braising broth makes the finished pig's trotters tender, flavorful, oily, and glossy, with a rich, non-greasy texture. The combination of braising and stewing ensures even flavor and a bright, natural red color, solving the problems of dry texture, shallow flavor, and uneven color associated with traditional methods.

[0045] 5. The process is simple and can be industrialized.

[0046] The process steps are clear and the parameters are well-defined. The old broth can be continuously recycled and regenerated, eliminating the need for frequent re-preparation of brine. This simplifies the production process, improves production efficiency, and is suitable for industrialized food production. Attached Figure Description

[0047] The present invention will be further described below with reference to the accompanying drawings and embodiments:

[0048] Figure 1 The changes in salinity of the stock during different cycles are shown. Detailed Implementation

[0049] The implementation of this invention is not limited to the embodiments described below. Any modifications and / or alterations made to this invention will fall within the scope of protection of this invention. In this invention, unless otherwise specified, all equipment and raw materials are commercially available or commonly used in the industry. Unless otherwise specified, the methods used in the embodiments are techniques generally applicable in the field.

[0050] For numerical ranges, the endpoint values ​​of each range, the endpoint values ​​of each range and individual point values, and individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed herein.

[0051] Example 1:

[0052] This embodiment provides a method for preparing braised pig's trotters in broth, including the following steps:

[0053] S1. Preparation of the original braising liquid:

[0054] By weight, 20 parts pork bones, 4 parts pork skin, and 100 parts water are mixed and simmered to obtain the original braising broth.

[0055] During the process of simmering pork bones and skin to make the broth, various components (such as collagen, amino acids, minerals, fats, nucleotides, etc.) gradually dissolve into the broth through mechanisms such as heat, hydrolysis, enzymatic hydrolysis, and diffusion, forming the nutritional, flavor, and texture basis of the broth.

[0056] S2. Preparation of initial brine:

[0057] By weight, take 0.05 parts Sichuan pepper, 0.08 parts gardenia, 0.03 parts angelica root, 0.03 parts galangal, 0.02 parts dried tangerine peel, 0.06 parts cardamom, 0.02 parts amomum villosum, 0.02 parts white pepper, 0.02 parts bay leaves, 0.03 parts cinnamon, 0.08 parts nutmeg, 0.06 parts black cardamom, 0.2 parts star anise, 0.2 parts fennel seeds, and 0.25 parts hawthorn slices. Except for gardenia and hawthorn slices, soak the remaining spices in water for 30 minutes and drain.

[0058] All the spices mentioned above are coarsely crushed to achieve a particle size of 2-5mm.

[0059] S3. Frying with lard:

[0060] Heat lard to 85°C, add drained spices and stir-fry for 15 minutes. After stir-frying, add gardenia and hawthorn slices to the original braising liquid prepared in step S1, and simmer at 90-100°C for 30 minutes to obtain oil braising liquid.

[0061] S4. Season and let stand:

[0062] Add 3 parts salt, 2.6 parts rock sugar, 0.45 parts MSG, 1.2 parts dark soy sauce, 0.45 parts scallions, 0.7 parts ginger, 0.9 parts cooking wine, 0.008 parts red yeast rice, 0.002 parts yellow yeast rice, and 0.18 parts white wine to the brine obtained in step S3. Let it stand for 24 hours, then filter to remove the spices to obtain the initial broth.

[0063] S5. Pre-treatment of pig trotters:

[0064] Take 60 portions of pig trotters, wash them, put them in a pot of cold water, bring the water to a boil, skim off the foam, take them out after 10-15 minutes, rinse them and set aside.

[0065] S6. First braising:

[0066] The pre-treated pig trotters are placed in the initial broth prepared by S4, and braised for 1.5 hours and simmered for 2 hours. The braising temperature is 90-95℃ and the simmering temperature is not lower than 80℃. The pig trotters are then removed, the oil is skimmed off, and the broth is filtered to obtain the circulating stock.

[0067] S7. Preparation of circulating brine:

[0068] Take 0.025 parts Sichuan pepper, 0.04 parts gardenia, 0.015 parts angelica root, 0.015 parts galangal, 0.01 parts dried tangerine peel, 0.03 parts cardamom, 0.01 parts amomum villosum, 0.01 parts white pepper, 0.01 parts bay leaves, 0.015 parts cinnamon, 0.04 parts nutmeg, 0.03 parts black cardamom, 0.1 parts star anise, 0.1 parts fennel seeds, and 0.125 parts hawthorn slices. Except for gardenia and hawthorn slices, soak the remaining spices in water for 30 minutes, drain, and then stir-fry in lard heated to 85℃ for 15 minutes. Add 70 parts of the circulating stock obtained in step S6 and 30 parts of water, along with gardenia and hawthorn slices. Simmer at 90-100℃ for another 30 minutes to obtain circulating braising oil. All the above spices are coarsely crushed to a particle size of 2-5mm.

[0069] Add 1.2 parts salt, 0.8 parts rock sugar, 0.1 parts MSG, 0.6 parts dark soy sauce, 0.15 parts scallions, 0.4 parts ginger, 0.3 parts cooking wine, 0.006 parts red yeast rice, 0.001 parts yellow yeast rice, and 0.06 parts white wine to the circulating braising oil. Let it stand for 24 hours, then filter out all the spices to obtain the circulating braising broth.

[0070] S8. Recycled braising products:

[0071] The pre-treated pig trotters are placed into the circulating braising broth, and steps S5-S6 are repeated for circulating braising, simmering, skimming oil, and filtering to obtain old broth pig trotters and regenerated old broth; steps S7-S8 are repeated to achieve continuous circulating production.

[0072] Test Example 1: Component Detection of Circulating Broth

[0073] Pig trotters in stock were prepared according to the method described in Example 1 and subjected to 1 to 20 cycles of braising. The key components of the stock were tested, and the results are as follows:

[0074] (1) Changes in free amino acids and flavor nucleotides

[0075] Table 1. Changes in free amino acid content in the stock (mg / 100mL)

[0076]

[0077] Table 2. Changes in nucleotide content in the stock (mg / L)

[0078]

[0079] From the results in Tables 1 and 2 above, we can see that:

[0080] The first to third stages (formation period): a large amount of free amino acids such as glutamic acid, glycine, and alanine are dissolved, and flavor nucleotides such as inosinic acid accumulate rapidly, resulting in a rapid increase in the umami flavor of the soup, but the flavor integration is relatively low.

[0081] Phases 4-10 (Development Phase): The total amount of free amino acids continues to increase, flavor nucleotides tend to stabilize, Maillard reaction is enhanced, and the umami and richness of flavor are significantly improved.

[0082] 10-20+ times (golden stabilization period): The content of free amino acids and nucleotides reaches its peak and maintains a dynamic balance, the umami perception reaches its best, and there is no accumulation of bitter peptides.

[0083] (2) Changes in volatile aroma components

[0084] Table 3. Changes in the content of volatile aroma components in the stock.

[0085]

[0086] The content of volatile aroma components in different cycles of aged soup was detected by GC-MS (some representative substances were selected), as shown in Table 3.

[0087] Formation stage: Characterized by the aroma of spices (anesinol, eugenol) and basic meat aroma volatile alcohols and aldehydes, with relatively few varieties.

[0088] Development stage: The variety of volatile aromas, such as pyrazines, furans, and sulfur-containing compounds, increases significantly, and the aromas of nuts, roasting, caramel, and complex meats become significantly richer and more layered.

[0089] Stable period: The types and contents of aromas reach a balance, the aromas of fat, meat and spices are highly integrated, the aroma is long-lasting, and there are no undesirable volatile substances such as rancidity or rancidity.

[0090] (3) Salinity variation pattern

[0091] A handheld refractometer (WZ212 model) was used to detect changes in salinity in the stock at temperatures ranging from 89 to 95 °C (after all spices and seasonings had been added and fully dissolved). The salinity was determined by refractive index; the core measurement parameter of the refractometer is the refractive index of the substance, usually represented by the symbol 'n', for example, nD20 (representing the refractive index of sodium D-rays at 20 °C). This is an internationally recognized dimensionless unit of measurement. Specific test results are as follows: Figure 1 As shown:

[0092] First 6 times: Salinity rose rapidly from 7 to 14;

[0093] 6th to 13th times: Salinity rose slightly to 18;

[0094] After the 13th time: the salinity stabilized at 18, entering an equilibrium state.

[0095] The high-colloidal content forms a gel network that inhibits moisture evaporation, achieving a balance between salt absorption and osmosis in the food, and significantly improving batch stability.

[0096] The above test results indicate that:

[0097] The method for preparing old broth pig's trotters described in Example 1 involves simmering pig bones and skin to make a high-colloidal broth, stir-frying spices with lard, and recycling the old broth. This process can achieve the continuous accumulation and dynamic balance of flavor substances in the old broth.

[0098] Umami level: The content of free amino acids such as glutamic acid and aspartic acid, as well as flavor nucleotides such as IMP and GMP, continues to increase with the number of cycles. After the 10th to 15th cycles, it enters a stable golden period, and the umami intensity and mellowness are significantly improved, forming a lasting and full-bodied complex umami flavor.

[0099] At the aroma level: the types and contents of volatile aroma substances such as aldehydes, ketones, and pyrazines have increased significantly, and the aromas of fat, meat, and spices have been deeply integrated through Maillard reaction, resulting in a richer aroma and longer-lasting fragrance;

[0100] In terms of stability: the salinity of the old broth stabilizes at 18 after 13 cycles, and the consistency of flavor, taste and color between batches is greatly improved. At the same time, the amount of spices used is halved and the amount of seasonings is reduced by 50% to 75% during the cycle, which significantly reduces production costs while ensuring product quality and is fully compatible with the needs of industrial continuous production.

[0101] Example 2: The effect of different animal fats on the flavor of braised pig's trotters

[0102] To investigate the effects of different animal fats on the flavor of pig's trotters, this embodiment uses lard, mutton fat, and beef tallow to stir-fry spices, while the rest of the process is the same as in Example 1. The sensory evaluation of the three types of braised pig's trotters is carried out according to the scoring structure table shown in Table 4.

[0103] Table 4 Sensory Evaluation Structure

[0104]

[0105] Scoring instructions: Each indicator is scored from 1 to 10, where 1 point = very poor and 10 points = very good.

[0106] The following table is obtained by averaging the scores given by the blind testing panel and then summing them:

[0107] Table 5 Overall Scoring Results

[0108]

[0109] In summary, compared to beef tallow and mutton tallow for seasoning, pork tallow for seasoning produces a milder, richer flavor in the broth and finished pig's trotters, and is more widely accepted. Mutton tallow for seasoning has a strong muttony smell, which is not well-suited to pig's trotter products and has low public acceptance. Beef tallow for seasoning has a rich and heavy flavor, which is more suitable for spicy flavors, while the five-spice flavor has a sticky texture and affects the aroma of the pig's trotters themselves.

[0110] Example 3: The effect of spices on braised pig's trotters products

[0111] This embodiment first investigated the effect of spice soaking time on the old broth pig's trotter product. In steps S2 and S7, spices other than gardenia and hawthorn slices were pretreated by no soaking, short soaking time (5~15min), medium soaking time (20~60min), and long soaking time (>2h), respectively. The remaining processes were the same as in Example 1.

[0112] The test results of the different braised pig's trotter products are shown in Table 6.

[0113] Table 6. Effect of spice soaking time on pig trotter products

[0114]

[0115] Based on the above test results, the recommended soaking time is 15-60 minutes (especially around 30 minutes), which can significantly improve the efficiency of aroma extraction, the removal rate of impurities and bitter substances, and the clarity and purity of the soup.

[0116] Soaking for a short time (5-10 minutes) is suitable for quick braising (such as within 30 minutes) and can basically achieve the improvement effect; not soaking (using directly) will result in: slow and uneven release of aroma, obvious bitterness, numbing taste, impurities, and poor flavor absorption of pig's trotters, especially the skin and deep tissues.

[0117] Furthermore, this embodiment explores the effect of the degree of spice grinding on the old broth pig's trotter product. In steps S2 and S7, the spices are processed as whole grains (not ground), coarsely crushed (2-5 mm), and finely ground (<1 mm), respectively. The remaining processes are the same as in Example 1.

[0118] The test results of the different braised pig's trotter products are shown in Table 7.

[0119] Table 7. Effect of spice grinding degree on pig trotter products

[0120]

[0121] The table above shows that "moderate crushing" or "coarse crushing" (2~5mm) is more suitable for the preparation of old broth pig's trotters. For example, star anise is broken open, cinnamon is sliced, and fennel is coarsely ground, which not only ensures the release of aroma but also avoids the broth becoming cloudy.

[0122] Fine powder is suitable for short-time braising / simmering (30-60 minutes) to improve the speed of flavor absorption, but it is not recommended for long-term braising or clear broth pork trotter products; whole pieces are suitable for slow braising in old braising (more than 3 hours), where the aroma is released slowly and the pork trotters are slowly flavored, but the aroma is weaker in the early stages.

[0123] Finally, it should be noted that the above description is only used to illustrate the technical solutions of the present invention and is not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the present invention.

Claims

1. A method for preparing old soup pig trotter, characterized in that, The preparation method includes the following steps: S1. Preparation of the original braising liquid: By weight, 15-25 parts pork bones, 3-5 parts pork skin, and 100 parts water are mixed and simmered to obtain the original braising broth. S2. Preparation of initial brine: By weight, take 0.01-0.1 parts of Sichuan pepper, 0.05-0.15 parts of gardenia, 0.01-0.05 parts of angelica dahurica, 0.01-0.05 parts of galangal, 0.01-0.05 parts of dried tangerine peel, 0.02-0.15 parts of cardamom, 0.01-0.05 parts of amomum villosum, 0.01-0.05 parts of white pepper, 0.01-0.05 parts of bay leaves, 0.01-0.05 parts of cinnamon, 0.05-0.15 parts of nutmeg, 0.02-0.15 parts of amomum cardamomum, 0.1-0.5 parts of star anise, 0.1-0.5 parts of fennel seeds, and 0.01-0.05 parts of hawthorn slices; Except for gardenia and hawthorn slices, soak the other spices in water for 15-60 minutes and drain. S3. Frying with lard: Heat lard to 80-90℃, add drained spices and stir-fry for 10-20 minutes. After stir-frying, add gardenia and hawthorn slices to the original braising liquid prepared in step S1, and simmer at 90-100℃ for 30-40 minutes to obtain oil braising liquid. S4. Season and let stand: Add 1-5 parts salt, 1-5 parts rock sugar, 0.1-1 parts MSG, 1-2 parts dark soy sauce, 0.1-1 parts scallions, 0.5-1 parts ginger, 0.5-2 parts cooking wine, 0.005-0.01 parts red yeast rice, 0.001-0.01 parts yellow yeast rice, and 0.1-0.5 parts white wine to the oil brine obtained in step S3. Let it stand for 12-36 hours, filter to remove spices, and obtain the initial broth. S5. Pre-treatment of pig trotters: Take 50-70 portions of pig trotters, wash them, blanch them in cold water, remove the scum, and rinse them for later use; S6. First braising: The pre-treated pig trotters are placed in the initial broth prepared by S4, braised for 1.5-2 hours and simmered for 1.5-3 hours. The pig trotters are then removed, the oil is skimmed off, and the broth is filtered to obtain the circulating stock. S7. Preparation of circulating brine: Using spices of the same type and 50% of those used in step S2, except for gardenia and hawthorn slices, the remaining spices are soaked in water for 15-60 minutes, drained, and then stir-fried in lard at 80-90℃ for 10-20 minutes. 60-80 parts of the circulating stock obtained in step S6 and 20-40 parts of water are added, along with gardenia and hawthorn slices. The mixture is then simmered at 90-100℃ for 30-40 minutes to obtain circulating braising oil. Seasonings of the same type and 25%-50% of those used in step S4 are added to the circulating braising oil. The mixture is allowed to stand for 12-36 hours and then filtered to obtain circulating braising broth. S8. Recycled braising products: The pre-treated pig trotters are placed into the circulating braising broth, and steps S5-S6 are repeated for circulating braising, simmering, skimming oil, and filtering to obtain old broth pig trotters and regenerated old broth; steps S7-S8 are repeated to achieve continuous circulating production.

2. The production method according to claim 1, characterized by, In steps S3 and S7, the lard is fried at a temperature of 85°C for 15 minutes.

3. The preparation method according to claim 1, characterized in that, In steps S4 and S7, the settling time is 24 hours.

4. The preparation method according to claim 1, characterized in that, In step S6, the braising temperature is 90-95℃, and the simmering temperature is not lower than 80℃.

5. The preparation method according to claim 1, characterized in that, In steps S2 and S7, the spices are coarsely crushed with a particle size of 2-5 mm.

6. The preparation method according to claim 1, characterized in that, The broth enters its golden period of flavor stability after 10-20 cycles.

7. A type of braised pig's trotters, characterized in that, It is prepared by the preparation method according to any one of claims 1-6.

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