Fumigated hog hoofs preparation method

Abstract

The production of smoked pig's foot includes the following steps: selecting high-quality pig's foot as raw material, depilating with rosin, finishing skin, soaking in cold water and brushing and cleaning it, placing the soaked pig's foot into soup pot, adding Chinese herbal medicine and flavouring material, boiling, then placing the cooked pig's foot into smoking furnace to colour it and increase its flavour, smoking the skin of pig's foot into jujube red colour, applying sesame oil so as to obtain the invented smoked pig's food with palatable taste. The described Chinese herbal medicine and flavouring material include star anise, xanthoxylum, dahurian angelica root, long pepper, Chinese angelica root, tangerine peel, close, fresh ginger, cinnamon and others.

Description

technical field [0001] The invention relates to a method for making pig's trotters, in particular to a method for making smoked pig's trotters, a famous brand food with local traditional flavor. The variety supplement belongs to the meat food processing technology, and is suitable for families and catering industries. Background technique [0002] Smoked trotters are one of people’s favorite cold dishes for drinking. Although there are many ways to make smoked trotters in various places, they are basically composed of cooking and smoking. In the cooking step, pepper, aniseed, and salt are added. and monosodium glutamate and other seasonings to adjust the taste of pig's trotters. In the smoking step, the cooked pig's trotters need to be smoked in a smoker, and sugar or tea is added to the smoker as a smoker. The resulting smoke colors and flavors the cooked trotters. Because less seasoning is used in the above-mentioned process of smoking pig’s trotters, there is no uniform...

AI Technical Summary

Problems solved by technology

For this reason, people have carried out uninterrupted research on improving the quality of smoked pig's trotters. For example, Chinese invention patent application No. 98121111.9 provides "A Method for Processing Smoked Pig's Trotters with Medicinal Diet". Thirteen traditional Chinese medicines and seasonings such as smilax, clove, ginger, cinnamon, tangerine peel, green peel, three Nye, etc. are prepared in old soup and boiled. The taste of the pig's trotters produced by this method is purer than that of the previous smoked trotters. It is not only fresh, tender, rotten, and bone-free, but also fat but not greasy. The composition also needs further refinement and improvement