3,000-3,000 pig trotter and making method thereof

Abstract

The invention relates to the technical field of food processing, and pig trotters are used as traditional delicious food and are deeply loved by consumers due to the fact that the pig trotters are rich in collagen and various nutritional ingredients. However, the traditional pig trotter making method often has the problems of single taste, insufficient taste and the like. In order to solve the technical problem, the invention discloses the myristica fragrans trotters and the making method thereof, the myristica fragrans trotters are prepared through the steps of raw material selection, fine pretreatment, scientific seasoning, stewing and the like, and the processed myristica fragrans trotters have the characteristics of red and bright color, crisp and rotten taste and rich fragrance. Meanwhile, according to the method, the original nutritional ingredients of the trotters are reserved, the taste and flavor of the trotters are improved, and the method has wide market application prospects.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to Wansan pig's trotters and a preparation method thereof. Background Art

[0002] Pig's trotters, as a classic dish in Chinese food culture, have always been favored by consumers because they are rich in collagen, fat and a variety of trace elements that are beneficial to the human body. It is not only delicious, but also considered to have certain nourishing effects in nutrition, especially for skin care, joint health and other aspects.

[0003] However, there are often some problems in the traditional production process of pig's trotters. On the one hand, the selection and processing of raw materials may not be fine enough, resulting in the taste and hygiene of the finished product being difficult to achieve the best state. For example, improper handling of pig hair may affect the consumer's eating experience, and if the blood and impurities inside the pig's trotters are not completely removed, it will also affect the color and flavor of the finished product.

[0004] On the other hand, traditional seasoning and stewing methods may be too monotonous and fail to meet the needs of modern consumers for taste and flavor diversity. Some producers may simply use salt, dark soy sauce, etc. for seasoning and then use traditional stewing methods. Although such methods can retain the basic flavor of pig's trotters, they often lack innovation and characteristics, making it difficult to stand out in the fierce market competition.

[0005] In addition, as people's awareness of food safety and healthy eating increases, traditional pig's trotter production methods are also facing new challenges. How to further improve the safety and nutritional value of the product while retaining the traditional flavor has become an urgent problem to be solved in the current pig's trotter production field. Summary of the invention

[0006] The technical problem to be solved by the present invention is to overcome the defects of the above-mentioned technology and provide Wansan pig's trotters and a production method thereof.

[0007] In order to solve the above technical problems, the technical solution provided by the present invention is a method for making Wansan pig's trotters, comprising the following steps:

[0008] Step 1) Raw material selection: Select fresh, uncontaminated pig's trotters as the main raw material;

[0009] Step 2) Pretreatment: Use a torch to roast the hair off the surface of the pig's trotter, then use a knife to carefully scrape the roasted part to remove the burnt epidermis and residual hair;

[0010] Step 3) Blanching: Take a pot of clean water, put the pig's trotters into the cold water, heat it over high heat until it boils, and keep it boiling for 5 minutes. During this time, skim off the foam. After 5 minutes, take out the pig's trotters and rinse them with cold water to remove surface impurities and blood;

[0011] Step 4) Seasoning and stewing: Add new clean water to the original pot, then add condiments and seasonings by weight, then put the blanched pig's trotters into the pot, boil over high heat, and continue stewing over high heat for 2.5-3 hours to obtain the pig's trotters.

[0012] Furthermore, in step 1, the weight of the pig's trotter is 1500-2000 grams.

[0013] Furthermore, the seasoning in step 4 includes the following materials in parts by weight: 50-100 grams of crystal sugar, 5-10 grams of fennel, 3-5 grams of cinnamon, 3-5 grams of angelica, 50-100 grams of ginger, and 200-300 grams of onion.

[0014] Furthermore, the onion is placed in a whole piece.

[0015] Furthermore, the seasoning in step 4 is dark soy sauce, and the amount used is 50-100 ml.

[0016] The second object of the present invention is to provide a delicious pig's trotter prepared by the above-mentioned preparation method.

[0017] The advantages of the present invention over the prior art are that the preparation method provided by the present invention can produce Wansan pig's trotters with bright red color, crispy texture and rich aroma through the steps of selecting raw materials, fine pretreatment, scientific seasoning and stewing. The method not only retains the original nutritional components of the pig's trotters, but also improves its taste and flavor. DETAILED DESCRIPTION

[0018] The Wansan pig's trotter and the preparation method thereof of the present invention are further described in detail below in conjunction with the embodiments.

[0019] Example 1

[0020] Wansan pig's trotter, the preparation method thereof comprises the following steps:

[0021] Step 1) Raw material selection: Select fresh, uncontaminated pig's trotters as the main raw material;

[0022] The weight of the pig's trotter is 1500 grams;

[0023] Step 2) Pretreatment: Use a torch to roast the hair off the surface of the pig's trotter, then use a knife to carefully scrape the roasted part to remove the burnt epidermis and residual hair;

[0024] Step 3) Blanching: Take a pot of clean water, put the pig's trotters into the cold water, heat it over high heat until it boils, and keep it boiling for 5 minutes. During this time, skim off the foam. After 5 minutes, take out the pig's trotters and rinse them with cold water to remove surface impurities and blood;

[0025] Step 4) Seasoning and stewing: Add new clean water to the original pot, and then add condiments and seasonings by weight, the condiments include the following materials by weight: 50 grams of crystal sugar, 5 grams of fennel, 3 grams of cinnamon, 3 grams of angelica, 50 grams of ginger, 200 grams of onion, wherein the onion is put in whole; the seasoning is dark soy sauce, the amount of which is 50 ml;

[0026] Then put the blanched pig's trotters into the pot, boil them over high heat, and continue to stew them over high heat for 2.5 hours to obtain the pig's trotters.

[0027] Example 2

[0028] Wansan pig's trotter, the preparation method thereof comprises the following steps:

[0029] Step 1) Raw material selection: Select fresh, uncontaminated pig's trotters as the main raw material;

[0030] The weight of the pig's trotter is 2000 grams;

[0031] Step 2) Pretreatment: Use a torch to roast the hair off the surface of the pig's trotter, then use a knife to carefully scrape the roasted part to remove the burnt epidermis and residual hair;

[0032] Step 3) Blanching: Take a pot of clean water, put the pig's trotters into the cold water, heat it over high heat until it boils, and keep it boiling for 5 minutes. During this time, skim off the foam. After 5 minutes, take out the pig's trotters and rinse them with cold water to remove surface impurities and blood;

[0033] Step 4) Seasoning and stewing: Add new clean water to the original pot, and then add condiments and seasonings by weight, wherein the condiments include the following materials by weight: 100 grams of crystal sugar, 10 grams of fennel, 5 grams of cinnamon, 5 grams of angelica, 100 grams of ginger, and 300 grams of onion, wherein the onion is put in whole; the seasoning is dark soy sauce, and the amount used is 100 ml;

[0034] Then put the blanched pig's trotters into the pot, boil them over high heat, and continue to stew them over high heat for 3 hours to obtain the pig's trotters.

[0035] The present invention and its implementation methods are described above, and such description is not restrictive. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, they can design structures and embodiments similar to the technical solution without creativity, which should all fall within the protection scope of the present invention.

Claims

1. The method for making Wansan pig's trotters is characterized in that: The following steps are involved: Step 1) Raw material selection: Select fresh, uncontaminated pig's trotters as the main raw material; Step 2) Pretreatment: Use a torch to roast the hair off the surface of the pig's trotter, then use a knife to carefully scrape the roasted part to remove the burnt epidermis and residual hair; Step 3) Blanching: Take a pot of clean water, put the pig's trotters into the cold water, heat it over high heat until it boils, and keep it boiling for 5 minutes. During this time, skim off the foam. After 5 minutes, take out the pig's trotters and rinse them with cold water to remove surface impurities and blood; Step 4) Seasoning and stewing: Add new clean water to the original pot, then add condiments and seasonings by weight, then put the blanched pig's trotters into the pot, boil over high heat, and continue stewing over high heat for 2.5-3 hours to obtain the pig's trotters.

2. The method according to claim 1, characterized in that: In step 1, the weight of the pig's trotter is 1500-2000 grams.

3. The method according to claim 1, characterized in that: The seasoning in step 4 includes the following materials in parts by weight: 50-100 grams of crystal sugar, 5-10 grams of fennel, 3-5 grams of cinnamon, 3-5 grams of angelica, 50-100 grams of ginger, and 200-300 grams of onion.

4. The method according to claim 3, characterized in that: The onion is put in whole.

5. The method according to claim 1, characterized in that: The seasoning in step 4 is dark soy sauce, and the amount used is 50-100 ml.

6. Wansan pig's trotters made by the method according to any one of claims 1 to 5.