Making process of pork tendons

Abstract

The invention discloses a making technology of pork tendons, and relates to the field of food. Comprising the following steps: cramping and cleaning: selecting fresh and lesion-free pig trotters as raw materials, peeling off pig trotter tendons, and then washing with flowing clear water until the surfaces of the pig trotters are free of blood stains and impurities; pretreatment: putting the pig trotter tendons into edible alkaline water for treatment; trimming, soaking and cleaning: trimming the pig trotter tendons, soaking the pig trotter tendons in edible alkaline water, and cleaning the pig trotter tendons; drying and sterilizing, frying at high temperature, namely drying and sterilizing the soaked pig trotter tendons, frying at high temperature, cooling, packaging, and further needing a frying procedure, which comprises the following steps: putting the pig trotter tendons into a high-temperature frying pan, and frying at high temperature, so that the pig trotter tendons reach the degree of expansion caused by heat and contraction caused by cold, and the moisture in the pig trotter tendons is removed; quickly fishing out from the frying pan, filtering oil stains, naturally cooling and packaging.

Description

Technical Field

[0001] The invention relates to a field, and in particular to a production process of pig trotter tendons. Background Art

[0002] As a traditional food ingredient, pig tendon is rich in gelatin, fat and muscle fiber, and has extremely high nutritional value and medical and health value.

[0003] After searching, a Chinese patent publication number CN113261649B discloses a method for soaking pig tendons, which includes the following steps in sequence: microwave-treating dry pig tendons at a microwave power of 1000-1200 W for 3-5 minutes; soaking the microwave-treated pig tendons in water at 35-45° C. for 10-60 minutes; placing the soaked pig tendons in water at 80-90° C. for ozone-assisted soaking for 5-10 minutes; and washing with clean water to obtain the soaked pig tendons.

[0004] The above patent has the following shortcomings: it directly uses water and microwaves for soaking. Since the relative density and hardness of pig trotter tendons are relatively large, this simple infiltration soaking requires a long time and has low efficiency.

[0005] Therefore, the present invention provides a production process of pig's trotter tendons. Summary of the invention

[0006] The purpose of the invention is to solve the shortcomings in the prior art and to propose a production process for pig trotter tendons.

[0007] In order to achieve the above object, the present invention adopts the following technical solutions: A production process for pig trotter tendons comprises the following steps: S1: Tendon removal and cleaning: fresh, disease-free pig trotters are selected as raw materials, the tendons of the pig trotters are peeled off, and then rinsed with running water until there is no blood or impurities on the surface; S2: pretreatment, placing the pig trotter tendons in edible alkaline water for treatment; S3: trimming, re-immersing and cleaning, trimming the pig's trotter tendons, soaking them in edible alkaline water, and then cleaning them; S4: Drying, sterilization, and high-temperature frying: drying and sterilizing the soaked pig trotter tendons, and then frying and cooling them at high temperature; S5: Packaging: grading, weighing and packaging the sterilized pig trotter tendons.

[0008] Preferably: in step S1, the method of extracting the tendons is: wash the hair and blood stains on the surface of the pig's hoof with clean water, cut the cortex on the left and right sides of the tendon head with a sharp knife, grab the tendon head, cut off the connection between the hoof tip and the tendon, extract the tendon, and cut off excess meat.

[0009] Preferably: the step S2 comprises the following steps: S21: Soaking in edible alkaline water at room temperature, immediately soaking the cleaned tendons in edible alkaline water at room temperature; S22: Deep cleaning: After soaking, take out the tendons and scrub them repeatedly with a brush until the surface oil and blood stains are completely removed; S23: Soak in high-temperature edible alkali water. Put the cleaned tendons into the high-temperature edible alkali water and continue soaking to make the oily skin on the tendon surface become frizzy.

[0010] Preferably: in the step S21, the concentration of the room temperature edible alkaline water is 5%-10%, and the soaking time is 2-4 hours.

[0011] Preferably: in the step S23, the temperature of the high temperature edible alkaline water is 40 degrees Celsius to 60 degrees Celsius, and the soaking time is 1 to 3 hours.

[0012] Preferably: the step S3 includes the following steps: S31: trimming, taking out the soaked tendons, and cutting off the remaining meat heads and the fat skin between the forked tendons; S32: re-immersing, placing the corrected tendons into edible alkaline water at room temperature, scrubbing vigorously, and then adding alum to the edible alkaline water and soaking; S33: After soaking, use running water to clean the edible alkaline water remaining on the surface of the pig's trotter tendons.

[0013] Preferably: in the step S32, the concentration of the edible alkaline water at room temperature is 1%-3%, the soaking time is 0.5-1.5 hours, and the amount of alum is 0.01%-0.05%.

[0014] Preferably: in the step S4, the drying temperature is 35 degrees Celsius to 40 degrees Celsius, the drying time is 6 to 8 hours, and during the drying, the pig trotter tendons are turned over every 15 to 30 minutes.

[0015] Preferably: in the step S4, sterilization is carried out by ultraviolet sterilization or ozone sterilization, and the sterilization time is greater than half an hour.

[0016] Preferably: in the step S5, a frying process is required before packaging, which includes the following steps: S51: Put it into the high-temperature oil pan for the first time to fry it, so that it can expand and contract at high temperature, and the moisture in it can be removed; S52: quickly remove the filtered oil stains from the oil pan, and then go to step S53 or step S54; S53: After natural cooling, packing is done; S54: Heat it again at a high temperature to make it expand and contract again until it is fluffy, then take it out of the oil pan, quickly take it out of the oil pan to filter out the oil stains, and then pack it in bags in turn.

[0017] Preferably: in the step S5, the packaging is vacuum packaging or nitrogen filling packaging.

[0018] The beneficial effects of the present invention are: The invention soaks the pig's trotter tendons in edible alkaline water for multiple times, thereby making the tendons fully softened, expanded and soaked, and trimming is performed between soaking for multiple times, so that the appearance of the soaked pig's trotter tendons is better. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 The present invention is a flow chart of a process for producing pig trotter tendons. DETAILED DESCRIPTION

[0020] The technical solution of the present invention is further described in detail below in conjunction with specific implementation methods.

[0021] In the description of the present invention, it should be noted that, unless otherwise clearly specified and limited, the terms "installed", "connected", "connected", and "set" should be understood in a broad sense, for example, they can be fixedly connected or set, or detachably connected or set, or integrally connected or set. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances. Example

[0022] A production process for pig trotter tendons comprises the following steps: S1: Tendon removal and cleaning: fresh, disease-free pig trotters are selected as raw materials, the tendons of the pig trotters are peeled off, and then rinsed with running water until there is no blood or impurities on the surface; S2: pretreatment, placing the pig trotter tendons in edible alkaline water for treatment; S3: trimming, re-immersing and cleaning, trimming the pig's trotter tendons, soaking them in edible alkaline water, and then cleaning them; S4: Drying, sterilization, and high-temperature frying: drying and sterilizing the soaked pig trotter tendons, and then frying and cooling them at high temperature; S5: Packaging: grading, weighing and packaging the sterilized pig trotter tendons.

[0023] In step S1, the method of extracting the tendons is as follows: clean the hair and blood stains on the surface of the pig's hoof with clean water, cut the cortex on the left and right sides of the tendon head with a sharp knife, grab the tendon head, cut off the connection between the hoof tip and the tendon, extract the tendon, and cut off the excess meat head.

[0024] The step S2 comprises the following steps: S21: Soaking in edible alkaline water at room temperature, immediately soaking the cleaned tendons in edible alkaline water at room temperature; S22: Deep cleaning: After soaking, take out the tendons and scrub them repeatedly with a brush until the surface oil and blood stains are completely removed; S23: Soak in high-temperature edible alkali water. Put the cleaned tendons into the high-temperature edible alkali water and continue soaking to make the oily skin on the tendon surface become frizzy.

[0025] In the step S21, the concentration of the room temperature edible alkaline water is 5%, and the soaking time is 2 hours.

[0026] In the step S23, the temperature of the high temperature edible alkaline water is 40 degrees Celsius and the soaking time is 1.

[0027] The step S3 includes the following steps: S31: trimming, taking out the soaked tendons, and cutting off the remaining meat heads and the fat skin between the forked tendons; S32: re-immersing, placing the corrected tendons into edible alkaline water at room temperature, scrubbing vigorously, and then adding alum to the edible alkaline water and soaking; S33: After soaking, use running water to clean the edible alkaline water remaining on the surface of the pig's trotter tendons.

[0028] In the step S32, the concentration of the normal temperature edible alkaline water is 1%, the soaking time is 0.5 hours, and the amount of alum is 0.01%.

[0029] In the step S4, the drying temperature is 35 degrees Celsius, the drying time is 6 hours, and during the drying, the pig trotter tendons are turned over every 15 minutes.

[0030] In the step S4, ultraviolet light is used for sterilization, and the sterilization time is greater than half an hour.

[0031] In the step S5, the packaging is vacuum packaging.

[0032] In the step S5, a frying process is required before packaging, which includes the following steps: S51: Put it into the high-temperature oil pan for the first time to fry it, so that it can expand and contract at high temperature, and the moisture in it can be removed; S52: quickly remove the filtered oil stains from the oil pan, and then go to step S53 or step S54; S53: After natural cooling, packing is done; S54: Heat it again at a high temperature to make it expand and contract again until it is fluffy, then take it out of the oil pan, quickly take it out of the oil pan to filter out the oil stains, and then pack it in bags in turn. Example

[0033] A production process for pig trotter tendons comprises the following steps: S1: Tendon removal and cleaning: fresh, disease-free pig trotters are selected as raw materials, the tendons of the pig trotters are peeled off, and then rinsed with running water until there is no blood or impurities on the surface; S2: pretreatment, placing the pig trotter tendons in edible alkaline water for treatment; S3: trimming, re-immersing and cleaning, trimming the pig's trotter tendons, soaking them in edible alkaline water, and then cleaning them; S4: Drying, sterilization, and high-temperature frying: drying and sterilizing the soaked pig trotter tendons, and then frying and cooling them at high temperature; S5: Packaging: grading, weighing and packaging the sterilized pig trotter tendons.

[0034] In step S1, the method of extracting the tendons is as follows: clean the hair and blood stains on the surface of the pig's hoof with clean water, cut the cortex on the left and right sides of the tendon head with a sharp knife, grab the tendon head, cut off the connection between the hoof tip and the tendon, extract the tendon, and cut off the excess meat head.

[0035] The step S2 comprises the following steps: S21: Soaking in edible alkaline water at room temperature, immediately soaking the cleaned tendons in edible alkaline water at room temperature; S22: Deep cleaning: After soaking, take out the tendons and scrub them repeatedly with a brush until the surface oil and blood stains are completely removed; S23: Soak in high-temperature edible alkali water. Put the cleaned tendons into the high-temperature edible alkali water and continue soaking to make the oily skin on the tendon surface become frizzy.

[0036] In the step S21, the concentration of the room temperature edible alkaline water is 7.5%, and the soaking time is 3 hours.

[0037] In step S23, the temperature of the high-temperature edible alkaline water is 50 degrees Celsius and the soaking time is 2 hours.

[0038] The step S3 includes the following steps: S31: trimming, taking out the soaked tendons, and cutting off the remaining meat heads and the fat skin between the forked tendons; S32: re-immersing, placing the corrected tendons into edible alkaline water at room temperature, scrubbing vigorously, and then adding alum to the edible alkaline water and soaking; S33: After soaking, use running water to clean the edible alkaline water remaining on the surface of the pig's trotter tendons.

[0039] In the step S32, the concentration of the normal temperature edible alkaline water is 2%, the soaking time is 1 hour, and the amount of alum is 0.03%.

[0040] In the step S4, the drying temperature is 37.5 degrees Celsius, the drying time is 7 hours, and during the drying, the pig trotter tendons are turned over every 22.5 minutes.

[0041] In the step S4, ultraviolet light is used for sterilization, and the sterilization time is greater than half an hour.

[0042] In the step S5, the packaging is vacuum packaging.

[0043] In the step S5, a frying process is required before packaging, which includes the following steps: S51: Put it into the high-temperature oil pan for the first time to fry it, so that it can expand and contract at high temperature, and the moisture in it can be removed; S52: quickly remove the filtered oil stains from the oil pan, and then go to step S53 or step S54; S53: After natural cooling, packing is done; S54: Heat it again at a high temperature to make it expand and contract again until it is fluffy, then take it out of the oil pan, quickly take it out of the oil pan to filter out the oil stains, and then pack it in bags in turn. Example

[0044] A production process for pig trotter tendons comprises the following steps: S1: Tendon removal and cleaning: fresh, disease-free pig trotters are selected as raw materials, the tendons of the pig trotters are peeled off, and then rinsed with running water until there is no blood or impurities on the surface; S2: pretreatment, placing the pig trotter tendons in edible alkaline water for treatment; S3: trimming, re-immersing and cleaning, trimming the pig's trotter tendons, soaking them in edible alkaline water, and then cleaning them; S4: Drying, sterilization, and high-temperature frying: drying and sterilizing the soaked pig trotter tendons, and then frying and cooling them at high temperature; S5: Packaging: grading, weighing and packaging the sterilized pig trotter tendons.

[0045] In step S1, the method of extracting the tendons is as follows: clean the hair and blood stains on the surface of the pig's hoof with clean water, cut the cortex on the left and right sides of the tendon head with a sharp knife, grab the tendon head, cut off the connection between the hoof tip and the tendon, extract the tendon, and cut off the excess meat head.

[0046] The step S2 comprises the following steps: S21: Soaking in edible alkaline water at room temperature, immediately soaking the cleaned tendons in edible alkaline water at room temperature; S22: Deep cleaning: After soaking, take out the tendons and scrub them repeatedly with a brush until the surface oil and blood stains are completely removed; S23: Soak in high-temperature edible alkali water. Put the cleaned tendons into the high-temperature edible alkali water and continue soaking to make the oily skin on the tendon surface become frizzy.

[0047] In the step S21, the concentration of the room temperature edible alkaline water is 10%, and the soaking time is 4 hours.

[0048] In the step S23, the temperature of the high-temperature edible alkaline water is 60 degrees Celsius and the soaking time is 3 hours.

[0049] The step S3 includes the following steps: S31: trimming, taking out the soaked tendons, and cutting off the remaining meat heads and the fat skin between the forked tendons; S32: re-immersing, placing the corrected tendons into edible alkaline water at room temperature, scrubbing vigorously, and then adding alum to the edible alkaline water and soaking; S33: After soaking, use running water to clean the edible alkaline water remaining on the surface of the pig's trotter tendons.

[0050] In the step S32, the concentration of the edible alkaline water at room temperature is 3%, the soaking time is 1.5 hours, and the amount of alum is 0.05%.

[0051] In the step S4, the drying temperature is 40 degrees Celsius, the drying time is 8 hours, and during the drying, the pig trotter tendons are turned over every 30 minutes.

[0052] In the step S4, ozone sterilization is used for sterilization, and the sterilization time is greater than half an hour.

[0053] In the step S5, the packaging is nitrogen-filled packaging.

[0054] In the step S5, a frying process is required before packaging, which includes the following steps: S51: Put it into the high-temperature oil pan for the first time to fry it, so that it can expand and contract at high temperature, and the moisture in it can be removed; S52: quickly remove the filtered oil stains from the oil pan, and then go to step S53 or step S54; S53: After natural cooling, packing is done; S54: Heat it again at a high temperature to make it expand and contract again until it is fluffy, then take it out of the oil pan, quickly take it out of the oil pan to filter out the oil stains, and then pack it in bags in turn.

[0055] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A process for producing pig trotter tendons, characterized in that: The following steps are involved: S1: Tendon removal and cleaning: fresh, disease-free pig trotters are selected as raw materials, the tendons of the pig trotters are peeled off, and then rinsed with running water until there is no blood or impurities on the surface; S2: pretreatment, placing the pig trotter tendons in edible alkaline water for treatment; S3: trimming, re-immersing and cleaning, trimming the pig's trotter tendons, soaking them in edible alkaline water, and then cleaning them; S4: Drying, sterilization, and high-temperature frying: drying and sterilizing the soaked pig trotter tendons, and then frying and cooling them at high temperature; S5: Packaging: grading, weighing and packaging the sterilized pig trotter tendons.

2. The process for making pig trotter tendons according to claim 1, characterized in that: In step S1, the method of extracting the tendons is as follows: clean the hair and blood stains on the surface of the pig's hoof with clean water, cut the cortex on the left and right sides of the tendon head with a sharp knife, grab the tendon head, cut off the connection between the hoof tip and the tendon, extract the tendon, and cut off the excess meat head.

3. The process for making pig trotter tendons according to claim 1, characterized in that: The step S2 comprises the following steps: S21: Soaking in edible alkaline water at room temperature, immediately soaking the cleaned tendons in edible alkaline water at room temperature; S22: Deep cleaning: After soaking, take out the tendons and scrub them repeatedly with a brush until the surface oil and blood stains are completely removed; S23: Soak in high-temperature edible alkali water. Put the cleaned tendons into the high-temperature edible alkali water and continue soaking to make the oily skin on the tendon surface become frizzy.

4. The process for making pig trotter tendons according to claim 3, characterized in that: In the step S21, the concentration of the edible alkaline water at room temperature is 5%-10%, and the soaking time is 2-4 hours.

5. The process for making pig trotter tendons according to claim 3, characterized in that: In step S23, the temperature of the high-temperature edible alkaline water is 40 degrees Celsius to 60 degrees Celsius, and the soaking time is 1 to 3 hours.

6. The process for making pig trotter tendons according to claim 1, characterized in that: The step S3 includes the following steps: S31: trimming, taking out the soaked tendons, and cutting off the remaining meat heads and the fat skin between the forked tendons; S32: re-immersing, placing the corrected tendons into edible alkaline water at room temperature, scrubbing vigorously, and then adding alum to the edible alkaline water and soaking; S33: After soaking, use running water to clean the edible alkaline water remaining on the surface of the pig's trotter tendons.

7. The process for making pig trotter tendons according to claim 1, characterized in that: In the step S32, the concentration of the edible alkaline water at room temperature is 1%-3%, the soaking time is 0.5-1.5 hours, and the amount of alum is 0.01%-0.05%.

8. The process for making pig trotter tendons according to claim 1, characterized in that: In the step S4, the drying temperature is 35 degrees Celsius to 40 degrees Celsius, the drying time is 6 to 8 hours, and during the drying, the pig trotter tendons are turned over every 15 to 30 minutes. The sterilization is carried out by ultraviolet sterilization or ozone sterilization, and the sterilization time is greater than half an hour.

9. The process for making pig trotter tendons according to claim 1, characterized in that: In the step S5, a frying process is required before packaging, which includes the following steps: S51: Put it into the high-temperature oil pan for the first time to fry it, so that it can expand and contract at high temperature, and the moisture in it can be removed; S52: quickly remove the filtered oil stains from the oil pan, and then go to step S53 or step S54; S53: After natural cooling, packing is done; S54: Heat it again at a high temperature to make it expand and contract again until it is fluffy, then take it out of the oil pan, quickly take it out of the oil pan to filter out the oil stains, and then pack it in bags in turn.

10. The process for making pig trotter tendons according to claim 1, characterized in that: In the step S5, the packaging is vacuum packaging or nitrogen filling packaging.

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