Preparation method of instant marinated pork hand

By employing ice-temperature pretreatment, pre-cooking and shaping, and gentle tumbling processes, combined with specific seasoning compositions and braising parameters, the problems of deboning, flavoring, and maintaining the shape of traditional braised pig's trotters have been solved, achieving efficient production and high-quality products of ready-to-eat braised pig's trotters.

CN122123472APending Publication Date: 2026-06-02HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
View PDF 0 Cites 0 Cited by

Patent Information

Authority / Receiving Office
CN Β· China
Patent Type
Applications(China)
Current Assignee / Owner
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
Filing Date
2026-03-27
Publication Date
2026-06-02

AI Technical Summary

Technical Problem

Traditional braised pig's trotters have shortcomings in terms of ease of consumption and processing. They are large in size, have a high juice content, are difficult to debone, and have a low yield, which limits their market expansion and makes it difficult to achieve both good flavor and good finished product appearance.

Method used

Using ice-temperature pretreatment, pre-cooking and shaping, and gentle tumbling processes, combined with specific seasoning composition and braising parameters, the muscle tissue is relaxed by low-temperature brine pretreatment to protect the integrity of the tendons. Combined with vacuum tumbling and precise braising, efficient deboning and uniform flavoring are achieved.

Benefits of technology

This method achieves ready-to-eat braised pig's trotters with a regular shape, good taste, and convenient consumption, improving the yield and raw material utilization rate, ensuring that the meat is tender and chewy and the flavor is evenly penetrated, making it suitable for large-scale production.

✦ Generated by Eureka AI based on patent content.

Smart Images

  • Figure SMS_1
    Figure SMS_1
  • Figure SMS_2
    Figure SMS_2
Patent Text Reader

Abstract

This invention provides a method for preparing ready-to-eat braised pig's trotters, belonging to the field of food processing technology. The method includes ice-salt water pretreatment, pre-cooking, cooling vacuum tumbling, braising, and deboning to obtain ready-to-eat braised pig's trotters. Ice-salt water pretreatment and pre-cooking moderately relax the pig's trotter muscle tissue to facilitate subsequent deboning and protect the integrity and toughness of the tendon network. The ice-temperature treatment combined with vacuum tumbling and a specific seasoning sauce effectively weakens the connection between bone and meat, facilitating deboning. Through limited tumbling parameters and precisely controlled braising processes, the final product has tender and chewy meat with evenly penetrated flavor substances and a rich taste.
Need to check novelty before this filing date? Find Prior Art