CN103876172A - Marinated pork trotter - Google Patents

Marinated pork trotter Download PDF

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Publication number
CN103876172A
CN103876172A CN201410144094.XA CN201410144094A CN103876172A CN 103876172 A CN103876172 A CN 103876172A CN 201410144094 A CN201410144094 A CN 201410144094A CN 103876172 A CN103876172 A CN 103876172A
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CN
China
Prior art keywords
soy sauce
feet
pig
soup
stew
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201410144094.XA
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Chinese (zh)
Inventor
陈斌
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Individual
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Individual
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Publication date
Application filed by Individual filed Critical Individual
Priority to CN201410144094.XA priority Critical patent/CN103876172A/en
Publication of CN103876172A publication Critical patent/CN103876172A/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seasonings (AREA)

Abstract

The invention discloses marinated pork trotter. The marinated pork trotter is prepared from trotter, streaky pork, anise, myrcia, pepper, cinnamon, momordica grosvenori, soup stock, essence of chicken, salt, cooking wine, oyster sauce and light soy sauce. The marinated pork trotter has the advantages of unique, good and authentic taste, small possibility of tainting by odor, simplicity in preparation and low cost. The marinated pork trotter is suitable for easting by all crowds.

Description

A kind of stew in soy sauce pig's feet
technical field:
The present invention relates to field of food, relate to especially a kind of stew in soy sauce pig's feet.
background technology:
Halogen pig's feet is a kind of cold dish.On New Year's Day or other festivals or in daily food and drink, be one of cold dish of every household indispensability, very welcomed by the people.At present, the stew in soy sauce pig's feet of selling on market is mostly to become to form with tens kinds of even more kinds of halogen material stew in soy sauces.The stew in soy sauce spices that stew in soy sauce pig's feet need not be so multiple in fact, has put many and not only can cause taint of odour, also can make cost of manufacture increase.
the content of invention:
Object of the present invention is exactly in order to overcome that existing stew in soy sauce pig's feet materials too much cause taint of odour, the higher defect of cost of manufacture and a kind of stew in soy sauce pig's feet of providing.
the technical solution used in the present invention is as follows:
A kind of stew in soy sauce pig's feet, it is characterized in that making according to the raw material of following weight proportion: pig's feet 1000-2000, streaky pork 200-500, anistree 5-10, spiceleaf 10-20, Chinese prickly ash 5-10, cassia bark 5-15, Momordica grosvenori 50-100, soup-stock 500-1000, chickens' extract 5-10, salt 15-30, cooking wine 15-25, oil consumption 10-20, light soy sauce 10-20;
On the basis of such scheme, can there is following further technical scheme: the stew in soy sauce pig's feet described in it is characterized in that the wherein consumption of each raw material is: pig's feet 2000, streaky pork 500, anise 8, spiceleaf 15, Chinese prickly ash 8, cassia bark 10, Momordica grosvenori 80, soup-stock 800, chickens' extract 8, salt 20, cooking wine 20, oil consumption 10, light soy sauce 15;
The soup-stock of described stew in soy sauce pig's feet can be used rib soup, chicken soup, duck soup;
Described stew in soy sauce pig's feet can also add golden slab sugar, ginger splices;
Described streaky pork, anise, spiceleaf, Chinese prickly ash, cassia bark, Momordica grosvenori, soup-stock, chickens' extract, salt, cooking wine, oil consumption, light soy sauce is halogen material composition of the present invention;
The all right stew in soy sauce shank of described halogen material, beef, duck head, heart.
This stew in soy sauce pig's feet has special taste, delicious, taste is authentic, not taint of odour, make the advantages such as simple, cost-saving, and suitable all kinds of crowds are edible.
the specific embodiment:
A kind of stew in soy sauce pig's feet, it is characterized in that making according to the raw material of following weight proportion: pig's feet 1000-2000 gram, streaky pork 200-500 gram, anistree 5-10 gram, spiceleaf 10-20 gram, Chinese prickly ash 5-10 gram, cassia bark 5-15 gram, Momordica grosvenori 50-100 gram, soup-stock 500-1000 gram, chickens' extract 5-10 gram, salt 15-30 gram, cooking wine 15-25 gram, oil consumption 10-20 gram, light soy sauce 10-20 gram.
Stew in soy sauce pig's feet preparation method is divided into following step:
1, get 2000 grams, pig's feet, 500 grams of streaky porks, 8 grams of anises, 15 grams of spiceleafs, 8 grams, Chinese prickly ash, 10 grams, cassia bark, 80 grams of Momordica grosvenoris, 800 grams, soup-stock, 8 grams of chickens' extracts, 20 grams of salt, 20 grams of cooking wine, 10 grams of oil consumptions, 15 grams of light soy sauce;
2, anise, spiceleaf, Chinese prickly ash, cassia bark, Momordica grosvenori are packed in halogen material bag;
3, pot is cleaned and put into pig's feet, streaky pork, and then add soup-stock; In soup-stock, add chickens' extract, salt, cooking wine, oil consumption, light soy sauce again;
4, halogen pocket is also put into pot, the fire heating 20 minutes of larding speech with literary allusions after being heated to out with big fire, allows pig's feet continue in pot, to soak 1 hour after heating, be convenient to pig's feet tasty, after pig's feet is tasty, just can be used to eat.
The invention has the advantages that: special taste, delicious, taste is authentic, not taint of odour, make the advantages such as simple, cost-saving, suitable all kinds of crowds are edible.

Claims (6)

1. a stew in soy sauce pig's feet, it is characterized in that making according to the raw material of following weight proportion: pig's feet 1000-2000, streaky pork 200-500, anistree 5-10, spiceleaf 10-20, Chinese prickly ash 5-10, cassia bark 5-15, Momordica grosvenori 50-100, soup-stock 500-1000, chickens' extract 5-10, salt 15-30, cooking wine 15-25, oil consumption 10-20, light soy sauce 10-20.
2. according to claim 1, it is characterized in that described stew in soy sauce pig's feet wherein the consumption of each raw material be: pig's feet 2000, streaky pork 500, anistree 8, spiceleaf 15, Chinese prickly ash 8, cassia bark 10, Momordica grosvenori 80, soup-stock 800, chickens' extract 8, salt 20, cooking wine 20, oil consumption 10, light soy sauce 15.
3. the soup-stock that according to claim 1, it is characterized in that described stew in soy sauce pig's feet can be used rib soup, chicken soup, duck soup.
4. according to claim 1, it is characterized in that described stew in soy sauce pig's feet can also add golden slab sugar, ginger splices.
5. according to claim 1,, it is characterized in that described streaky pork, anise, spiceleaf, Chinese prickly ash, cassia bark, Momordica grosvenori, soup-stock, chickens' extract, salt, cooking wine, oil consumption, light soy sauce are halogen material composition of the present invention.
6. according to claim 5, it is characterized in that all right stew in soy sauce shank of described halogen material, beef, duck head, heart.
CN201410144094.XA 2014-04-11 2014-04-11 Marinated pork trotter Pending CN103876172A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410144094.XA CN103876172A (en) 2014-04-11 2014-04-11 Marinated pork trotter

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410144094.XA CN103876172A (en) 2014-04-11 2014-04-11 Marinated pork trotter

Publications (1)

Publication Number Publication Date
CN103876172A true CN103876172A (en) 2014-06-25

Family

ID=50945556

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410144094.XA Pending CN103876172A (en) 2014-04-11 2014-04-11 Marinated pork trotter

Country Status (1)

Country Link
CN (1) CN103876172A (en)

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104082761A (en) * 2014-06-27 2014-10-08 合肥徽之皇食品集团有限公司 Spicy spiced pig's feet and preparation method thereof
CN104432176A (en) * 2014-11-20 2015-03-25 安徽兴程食品有限责任公司 Fresh spicy duck head
CN104814447A (en) * 2015-05-27 2015-08-05 四川龙洋食品有限公司 Preparation method of non-smoked low-salt flavored preserved meat
CN104886634A (en) * 2014-07-31 2015-09-09 覃书成 Homemade marinated duck wing recipe and application thereof
CN105341719A (en) * 2015-11-12 2016-02-24 蚌埠市老顽童食品厂 Method of preparing pig feet giant salamander
CN106261010A (en) * 2015-05-20 2017-01-04 梁建好 A kind of formula making pot-stewed chicken pawl by oneself and application thereof
CN106261835A (en) * 2016-08-30 2017-01-04 常州市亮点餐饮管理有限公司 A kind of method of crow myron stew in soy sauce Ungula Sus domestica
CN106360387A (en) * 2016-08-31 2017-02-01 倪吉亮 Cooked pig trotter manufacturing method
CN106578998A (en) * 2016-12-19 2017-04-26 重庆全航食品有限公司 Spicy pig trotter preparation method
CN115039854A (en) * 2022-07-20 2022-09-13 朵颐(武汉)供应链有限公司 Pig trotter processing technological process

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101088416A (en) * 2006-06-16 2007-12-19 窦玉杰 Making process of red salty sauce for pot-stewed meat dish
CN101433340A (en) * 2008-12-05 2009-05-20 吕晓勇 Method for processing meat bittern product
CN102334696A (en) * 2010-07-18 2012-02-01 山东龙大肉食品股份有限公司 Boneless pig hoof cooked meat product processing method

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101088416A (en) * 2006-06-16 2007-12-19 窦玉杰 Making process of red salty sauce for pot-stewed meat dish
CN101433340A (en) * 2008-12-05 2009-05-20 吕晓勇 Method for processing meat bittern product
CN102334696A (en) * 2010-07-18 2012-02-01 山东龙大肉食品股份有限公司 Boneless pig hoof cooked meat product processing method

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
谢敏: "卤菜的制作技术", 《农技服务》, no. 1, 31 December 1996 (1996-12-31), pages 47 *
郭晓东等: "《实用易学的1688个厨房窍门》", 30 May 2010, 北京：中国纺织出版社, article "实用易学的1688个厨房窍门", pages: 169 *

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104082761A (en) * 2014-06-27 2014-10-08 合肥徽之皇食品集团有限公司 Spicy spiced pig's feet and preparation method thereof
CN104886634A (en) * 2014-07-31 2015-09-09 覃书成 Homemade marinated duck wing recipe and application thereof
CN104432176A (en) * 2014-11-20 2015-03-25 安徽兴程食品有限责任公司 Fresh spicy duck head
CN106261010A (en) * 2015-05-20 2017-01-04 梁建好 A kind of formula making pot-stewed chicken pawl by oneself and application thereof
CN104814447A (en) * 2015-05-27 2015-08-05 四川龙洋食品有限公司 Preparation method of non-smoked low-salt flavored preserved meat
CN105341719A (en) * 2015-11-12 2016-02-24 蚌埠市老顽童食品厂 Method of preparing pig feet giant salamander
CN106261835A (en) * 2016-08-30 2017-01-04 常州市亮点餐饮管理有限公司 A kind of method of crow myron stew in soy sauce Ungula Sus domestica
CN106360387A (en) * 2016-08-31 2017-02-01 倪吉亮 Cooked pig trotter manufacturing method
CN106578998A (en) * 2016-12-19 2017-04-26 重庆全航食品有限公司 Spicy pig trotter preparation method
CN115039854A (en) * 2022-07-20 2022-09-13 朵颐(武汉)供应链有限公司 Pig trotter processing technological process

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Application publication date: 20140625