CN104187828A - Production method of boneless pig feet - Google Patents
Production method of boneless pig feet Download PDFInfo
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- CN104187828A CN104187828A CN201410377219.3A CN201410377219A CN104187828A CN 104187828 A CN104187828 A CN 104187828A CN 201410377219 A CN201410377219 A CN 201410377219A CN 104187828 A CN104187828 A CN 104187828A
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- 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
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- 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
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- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/62—Coating with a layer, stuffing or laminating
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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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)
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- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a production method of boneless pig feet. The production method comprises the following steps: thawing frozen pig feet, removing hair, deboning to maintain deboned pig feet, thawing frozen pig tendons, adding pickling seasonings to obtain a meat stuffing, performing vacuum roll-kneading and constant-temperature pickling treatment on the meat stuffing, filling the meat stuffing into deboned pig feet, wrapping with reed leaves, binding the deboned pig feet, and then performing quick freezing, boiling, cooling and packaging to obtain finished products. The boneless pig feet produced by adopting the method can be eaten only by opening the package and removing the reed leaves, thus being convenient to eat; during packaging, a finished product can be obtained by sealing a secondary packaging bag in vacuum, performing high-temperature and high-pressure sterilization and then performing primary packaging, so that the boneless pig feet can be stored for a long time and is convenient to carry; in addition, the deboned pig feet are filled with the pickled meat stuffing and wrapped with the reed leaves, so that the boneless pig feet are faintly scented and delicious, and not greasy. The production method is reasonable in process steps, strong in operability, and suitable for large-scale production.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of preparation method without bone pig hand.
Background technology
Pig hand is again pig's feet, pig's feet, contains abundant collagen, and fat content is low, and often porker hand can prevent the too early fold of skin, strengthen skin elasticity and toughness, and delay skin aging, has certain effect to flight against senium of human body tool.At present, the cooked product that the daily edible traditional hog hoofs foods of people is sold from shop mostly, although this prepared food hog hoofs foods is direct-edible, but all with a large amount of pig's feet bone, in edible process, need consumer oneself to reject pig's feet bone, and pig's feet meat all can be bonded on hand or mouth while rejecting pig's feet bone, and follow-up cleaning is bonded at the very inconvenience of residue on hand or mouth, thereby makes edible inconvenient; In addition, it is short that the prepared food hog hoofs foods that sell in shop carries inconvenience, holding time, and taste is single.
Summary of the invention
The object of this invention is to provide a kind of preparation method without bone pig hand, the pig hand that adopts the method to make has been removed pig hand bone, and instant, easily carries and can preserve for a long time.
To achieve these goals, the technical solution used in the present invention is as follows:
A preparation method without bone pig hand, comprises the following steps:
Step 1, select raw material, freezing: select fresh or freezing pig hand and pig muscles as raw material and carry out freezing;
Step 2, thaw: the pig hand after freezing and pig muscles are dropped into respectively to the pond that thaws and thaw;
Step 3, repair hair, pick a bone: finishing remove and to thaw after pig residual hair stubble on hand, clean and drain away the water; Pick a bone, while picking a bone, along pig hand center line, skin and flesh is cut, along pig hand bone, skin and flesh is separated from pig hand bone, remove pig hand bone, the pig hand meat retaining after boning is standby;
Step 4, prepare meat stuffing, vacuum tumbling, constant temperature and pickle: the pig muscles thawing is cut into strip and adds preserved materials to stir and make meat stuffing; Again meat stuffing is put into vacuum tumbler vacuum tumbling 15-20 minute; After vacuum tumbling, take out meat stuffing, between constant temperature is pickled in the standing 2-4 hour that pickles; Wherein preserved materials is that every 100kg pig muscles adds edible salt 1.0-1.5kg, white granulated sugar 0.8-1.2kg, monosodium glutamate 0.5-1.0kg, ginger 0.5-1.0kg, white wine 2.0-3.0kg, potassium sorbate 0.05-0.075kg, Monascus color 0.01-0.02kg, natrium nitrosum 0.01-0.012kg, ethyl maltol 0.01-0.015kg;
Step 5, binding: choose rice-pudding leaf and pave and spread out, first the pig hand meat after step 3 is processed is placed on rice-pudding leaf, then the meat stuffing of pickling through step 4 is filled in pig hand meat, with rice-pudding leaf parcel pig hand meat, finally with the binding of cotton spiral;
Step 6, quick-frozen sizing: put into quick freezing repository without bone pig hand and freeze sizing through scanning frequency what bundled;
Step 7, prepare halogen soup: every 100kg water adds salt 1.5-2.0kg, white granulated sugar 1.0-1.5kg, monosodium glutamate 0.5-1.0kg, capsicum 0.5-0.75kg, anistree 0.2-0.3kg, Chinese prickly ash 0.1-0.2kg, cassia bark 0.05-0.1kg, root of Dahurain angelica 0.05-0.1kg, spiceleaf 0.025-0.05kg, tsaoko 0.01-0.02kg to mix, and is heated to 100 ℃ and makes above halogen soup;
Step 8, halogen boil: the putting in halogen soup and boiling 60-90 minute without bone pig hand step 6 by the weight portion of 1:1;
Step 9, cooling: the well-done taking-up from halogen soup without bone pig hand of halogen proceeded to chilling room and be cooled to room temperature;
Step 10, packing: by cooled, without bone pig hand, proceed to and between inner packing, overlap packing inside bag, vacuum seal packing inside bag, high temperature high pressure sterilizing, pressure and be cooled to room temperature; Again by with packing inside bag without bone pig hand insulation, cover outer packaging bag, sealing is finished product.
In order to ensure the freshness of raw material, step 1 of the present invention is freezing for carrying out under condition below-18 ℃ in temperature.
Step 2 of the present invention adopts running water to carry out flowing water to thaw, and wherein, summer, thawing time was 2-4 hour, and the thawing time in other except summer is 6-8 hour in season, and because the heat transfer property of water is better than air, flowing water thaws and can shorten the time of thawing.
In step 4 of the present invention, vacuum tumbling is preferably carried out when vacuum is 0.06-0.08Mpa, and the temperature that constant temperature is pickled is 10-15 ℃.
The preferred quick freezing temperature of step 6 of the present invention is-30 ℃～-35 ℃, and the quick-frozen time is 12-24 hour.
In step 10 of the present invention, vacuum seal packing inside bag preferably carries out when vacuum is 0.08Mpa, and the sterilization temperature of high temperature high pressure sterilizing is that 121 ℃, sterilizing time are 25-35 minute.
The invention has the beneficial effects as follows: while adopting edible without bone pig hand that method of the present invention makes, only need unpack, removing rice-pudding leaf is edible, instant; Vacuum seal packing inside bag, high temperature high pressure sterilizing again external packing to finished product, make without bone pig hand can preserve for a long time, easy to carry; In addition, without filling the pig muscles pickle in bone pig hand meat and wrapping up with rice-pudding leaf, make good to eat without bone pig hand delicate fragrance, be not fed up with eating more.Preparation method processing step of the present invention is reasonable, and strong operability, is suitable for large-scale production.
The specific embodiment
In order further to understand the present invention, below in conjunction with embodiment, embodiments of the present invention are described, but should be appreciated that the following examples are only the embodiment of a part of the present invention, rather than whole embodiment.Embodiment based in the present invention, those of ordinary skills, not making the every other embodiment obtaining under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1:
Step 1, select raw material, freezing: select fresh or freezing pig hand and pig muscles in temperature, to carry out under for the condition below-18 ℃ freezing as raw material.
Step 2, thaw: the pig hand after freezing and pig muscles are dropped into respectively and in the pond that thaws separately, with running water, carries out flowing water and thaw, and wherein, summer, thawing time was 2-4 hour, the thawing time in other except summer is 6-8 hour in season.
Step 3, repair hair, pick a bone: finishing remove and to thaw after pig residual hair stubble on hand, clean and drain away the water; Pick a bone, while picking a bone, along pig hand center line, skin and flesh is cut, along pig hand bone, skin and flesh is separated from pig hand bone, remove pig hand bone, the pig hand meat retaining after boning is standby.
Step 4, prepare meat stuffing, vacuum tumbling, constant temperature and pickle: the pig muscles thawing is cut into strip and adds preserved materials to stir and make meat stuffing; Again meat stuffing is put into the vacuum tumbling 20 minutes when vacuum is 0.06Mpa of vacuum tumbler; After vacuum tumbling, take out meat stuffing, between constant temperature is pickled in temperature standing pickling 2 hours while being 10 ℃; Wherein preserved materials is that every 100kg pig muscles adds edible salt 1.0kg, white granulated sugar 0.8kg, monosodium glutamate 0.5kg, ginger 0.5kg, white wine 2.0kg, potassium sorbate 0.05kg, Monascus color 0.01kg, natrium nitrosum 0.01kg, ethyl maltol 0.01kg.
Step 5, binding: choose rice-pudding leaf and pave and spread out, first the pig hand meat after the present embodiment step 3 is processed is placed on rice-pudding leaf, the meat stuffing of pickling through the present embodiment step 4 is filled in pig hand meat again, it is appropriate that the meat stuffing adding is wanted, to wrap pig hand meat completely with rice-pudding leaf, finally with the binding of cotton spiral winding.
Step 6, quick-frozen sizing: by bundle without bone pig hand, to put into temperature be the quick freezing repository quick-frozen 24 hours of-30 ℃.
Step 7, prepare halogen soup: every 100kg water adds salt 1.5kg, white granulated sugar 1.0kg, monosodium glutamate 0.5kg, capsicum 0.5kg, anistree 0.2kg, Chinese prickly ash 0.1kg, cassia bark 0.05kg, root of Dahurain angelica 0.05kg, spiceleaf 0.025kg, tsaoko 0.01kg to mix, and is heated to 100 ℃ and makes above halogen soup.
Step 8, halogen boil: by the weight portion of 1:1, by the putting in halogen soup and boil 60 minutes without bone pig hand of the present embodiment step 6, in the present embodiment, 100kg puts in the halogen soup of 100kg and boils without bone pig hand.
Step 9, cooling: the well-done taking-up from halogen soup without bone pig hand of halogen proceeded to chilling room and be cooled to room temperature.
Step 10, packing: by cooled, without bone pig hand, proceed to and between inner packing, overlap packing inside bag, under the vacuum condition that is 0.08Mpa in vacuum, packing inside bag is sealed, during high temperature high pressure sterilizing, to be set as 121 ℃, sterilizing time be 25 minutes to sterilization temperature, then forces to be cooled to room temperature; Again by with oily packing inside bag without bone pig hand insulation, put outer packaging bag, sealing is finished product.
Adopt that the present invention makes without bone pig hand instant, the holding time is long, easy to carry, delicate fragrance is good to eat, be not fed up with eating more, and applicable large-scale production.
Embodiment 2:
The step 1 of the present embodiment, step 2 and step 3 are as step 1, step 2 and the step 3 of embodiment 1.
Step 4, prepare meat stuffing, vacuum tumbling, constant temperature and pickle: the pig muscles thawing is cut into strip and adds preserved materials to stir and make meat stuffing; Again meat stuffing is put into the vacuum tumbling 18 minutes when vacuum is 0.07Mpa of vacuum tumbler; After vacuum tumbling, take out meat stuffing, between constant temperature is pickled in temperature standing pickling 3 hours while being 13 ℃; Wherein preserved materials is that every 100kg pig muscles adds edible salt 1.3kg, white granulated sugar 1.0kg, monosodium glutamate 0.8kg, ginger 0.8kg, white wine 2.5kg, potassium sorbate 0.065kg, Monascus color 0.015kg, natrium nitrosum 0.011kg, ethyl maltol 0.013kg.
Step 5, binding: choose rice-pudding leaf and pave and spread out, first the pig hand meat after the present embodiment step 3 is processed is placed on rice-pudding leaf, the meat stuffing of pickling through the present embodiment step 4 is filled in pig hand meat again, it is appropriate that the meat stuffing adding is wanted, to wrap pig hand meat completely with rice-pudding leaf, finally with the binding of cotton spiral winding.
Step 6, quick-frozen sizing: by bundle without bone pig hand, to put into temperature be the quick freezing repository quick-frozen 18 hours of-33 ℃.
Step 7, prepare halogen soup: every 100kg water adds salt 1.8kg, white granulated sugar 1.3kg, monosodium glutamate 0.8kg, capsicum 0.65kg, anistree 0.25kg, Chinese prickly ash 0.15kg, cassia bark 0.08kg, root of Dahurain angelica 0.08kg, spiceleaf 0.04kg, tsaoko 0.015kg to mix, and is heated to 100 ℃ and makes above halogen soup.
Step 8, halogen boil: by the weight portion of 1:1, by the putting in halogen soup and boil 75 minutes without bone pig hand of the present embodiment step 6, in the present embodiment, 100kg puts in the halogen soup of 100kg and boils without bone pig hand.
Step 9, cooling: the well-done taking-up from halogen soup without bone pig hand of halogen proceeded to chilling room and be cooled to room temperature.
Step 10, packing: by cooled, without bone pig hand, proceed to and between inner packing, overlap packing inside bag, under the vacuum condition that is 0.08Mpa in vacuum, packing inside bag is sealed, during high temperature high pressure sterilizing, to be set as 121 ℃, sterilizing time be 30 minutes to sterilization temperature, then forces to be cooled to room temperature; Again by with oily packing inside bag without bone pig hand insulation, put outer packaging bag, sealing is finished product.
Embodiment 3:
The step 1 of the present embodiment, step 2 and step 3 are as step 1, step 2 and the step 3 of embodiment 1.
Step 4, prepare meat stuffing, vacuum tumbling, constant temperature and pickle: the pig muscles thawing is cut into strip and adds preserved materials to stir and make meat stuffing; Again meat stuffing is put into the vacuum tumbling 15 minutes when vacuum is 0.08Mpa of vacuum tumbler; After vacuum tumbling, take out meat stuffing, between constant temperature is pickled in temperature standing pickling 4 hours while being 15 ℃; Wherein preserved materials is that every 100kg pig muscles adds edible salt 1.5kg, white granulated sugar 1.2kg, monosodium glutamate 1.0kg, ginger 1.0kg, white wine 3.0kg, potassium sorbate 0.075kg, Monascus color 0.02kg, natrium nitrosum 0.012kg, ethyl maltol 0.015kg.
Step 5, binding: choose rice-pudding leaf and pave and spread out, first the pig hand meat after the present embodiment step 3 is processed is placed on rice-pudding leaf, the meat stuffing of pickling through the present embodiment step 4 is filled in pig hand meat again, it is appropriate that the meat stuffing adding is wanted, to wrap pig hand meat completely with rice-pudding leaf, finally with the binding of cotton spiral winding.
Step 6, quick-frozen sizing: by bundle without bone pig hand, to put into temperature be the quick freezing repository quick-frozen 12 hours of-35 ℃.
Step 7, prepare halogen soup: every 100kg water adds salt 2.0kg, white granulated sugar 1.5kg, monosodium glutamate 1.0kg, capsicum 0.75kg, anistree 0.3kg, Chinese prickly ash 0.2kg, cassia bark 0.1kg, root of Dahurain angelica 0.1kg, spiceleaf 0.05kg, tsaoko 0.02kg to mix, and is heated to 100 ℃ and makes above halogen soup;
Step 8, halogen boil: by the weight portion of 1:1, by the putting in halogen soup and boil 90 minutes without bone pig hand of the present embodiment step 6, in the present embodiment, 100kg puts in the halogen soup of 100kg and boils without bone pig hand.
Step 9, cooling: the well-done taking-up from halogen soup without bone pig hand of halogen proceeded to chilling room and be cooled to room temperature.
Step 10, packing: by cooled, without bone pig hand, proceed to and between inner packing, overlap packing inside bag, under the vacuum condition that is 0.08Mpa in vacuum, packing inside bag is sealed, during high temperature high pressure sterilizing, to be set as 121 ℃, sterilizing time be 35 minutes to sterilization temperature, then forces to be cooled to room temperature; Again by with oily packing inside bag without bone pig hand insulation, put outer packaging bag, sealing is finished product.
The embodiments of the invention that it should be pointed out that foregoing description.Yet; the technical staff of art technology should be appreciated that; the present invention is not restricted to the described embodiments; that in above-described embodiment, describes just illustrates principle of the present invention; the present invention also has multiple changes and improvements without departing from the scope of the invention, and these changes and improvements all fall in the claimed scope of the invention.
Claims (9)
1. without a preparation method for bone pig hand, it is characterized in that the method comprises the following steps:
Step 1, select raw material, freezing: select fresh or freezing pig hand and pig muscles as raw material and carry out freezing;
Step 2, thaw: the pig hand after freezing and pig muscles are dropped into respectively to the pond that thaws and thaw;
Step 3, repair hair, pick a bone: finishing remove and to thaw after pig residual hair stubble on hand, clean and drain away the water; Pick a bone, while picking a bone, along pig hand center line, skin and flesh is cut, along pig hand bone, skin and flesh is separated from pig hand bone, remove pig hand bone, the pig hand meat retaining after boning is standby;
Step 4, prepare meat stuffing, vacuum tumbling, constant temperature and pickle: the pig muscles thawing is cut into strip and adds preserved materials to stir and make meat stuffing, wherein preserved materials is that every 100kg pig muscles adds edible salt 1.0-1.5kg, white granulated sugar 0.8-1.2kg, monosodium glutamate 0.5-1.0kg, ginger 0.5-1.0kg, white wine 2.0-3.0kg, potassium sorbate 0.05-0.075kg, Monascus color 0.01-0.02kg, natrium nitrosum 0.01-0.012kg, ethyl maltol 0.01-0.015kg; Again meat stuffing is put into vacuum tumbler vacuum tumbling 15-20 minute; After vacuum tumbling, take out meat stuffing, between constant temperature is pickled in the standing 2-4 hour that pickles; Step 5, binding: choose rice-pudding leaf and pave and spread out, first the pig hand meat after step 3 is processed is placed on rice-pudding leaf, then the meat stuffing of pickling through step 4 is filled in pig hand meat, with rice-pudding leaf parcel pig hand meat, finally with the binding of cotton spiral;
Step 6, quick-frozen sizing: put into quick freezing repository without bone pig hand and carry out quick-frozen sizing what bundled;
Step 7, prepare halogen soup: every 100kg water adds salt 1.5-2.0kg, white granulated sugar 1.0-1.5kg, monosodium glutamate 0.5-1.0kg, capsicum 0.5-0.75kg, anistree 0.2-0.3kg, Chinese prickly ash 0.1-0.2kg, cassia bark 0.05-0.1kg, root of Dahurain angelica 0.05-0.1kg, spiceleaf 0.025-0.05kg, tsaoko 0.01-0.02kg to mix, and is heated to 100 ℃ and makes above halogen soup;
Step 8, halogen boil: the putting in halogen soup and boiling 60-90 minute without bone pig hand step 6 by the weight portion of 1:1;
Step 9, cooling: proceed to chilling room without bone pig hand and be cooled to room temperature halogen is well-done;
Step 10, packing: by cooled, without bone pig hand, proceed to and between inner packing, overlap packing inside bag, vacuum seal packing inside bag, high temperature high pressure sterilizing, pressure and be cooled to room temperature; Again by with packing inside bag without bone pig hand insulation, cover outer packaging bag, sealing is finished product.
2. a kind of preparation method without bone pig hand according to claim 1, is characterized in that: temperature freezing described in step 1 is for below-18 ℃.
3. a kind of preparation method without bone pig hand according to claim 1, is characterized in that: described in step 2, thawing is with running water, to carry out flowing water to thaw, described in the thawing time that thaws be: summer 2-4 hour, the 6-8 hour in other seasons except summer.
4. a kind of preparation method without bone pig hand according to claim 1, is characterized in that: described in step 4, the vacuum of vacuum tumbling is 0.06-0.08Mpa.
5. a kind of preparation method without bone pig hand according to claim 1, is characterized in that: the temperature that described in step 4, constant temperature is pickled is 10-15 ℃.
6. a kind of preparation method without bone pig hand according to claim 1, is characterized in that: described in step 6, quick freezing temperature is-30 ℃～-35 ℃.
7. a kind of preparation method without bone pig hand according to claim 1, is characterized in that: described in step 6, the quick-frozen time is 12-24 hour.
8. a kind of preparation method without bone pig hand according to claim 1, is characterized in that: described in step 10, the vacuum of vacuum seal packing inside bag is 0.08Mpa.
9. a kind of preparation method without bone pig hand according to claim 1, is characterized in that: described in step 10, the sterilization temperature of high temperature high pressure sterilizing is that 121 ℃, sterilizing time are 25-35 minute.
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Cited By (7)
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| CN105124619A (en) * | 2015-10-22 | 2015-12-09 | 郑壮鑫 | Salted-egg-yolk flavor bone-removed pig trotter and making method thereof |
| CN105231290A (en) * | 2015-08-18 | 2016-01-13 | 厦门银祥集团有限公司 | Industrial production method of sauce braised pork shoulders |
| CN105660810A (en) * | 2016-01-08 | 2016-06-15 | 广东石油化工学院 | Deboning method for pettitoes, without surface damage |
| CN110623216A (en) * | 2018-06-23 | 2019-12-31 | 戈志刚 | Manufacturing process for wire winding and hoof binding |
| CN112167539A (en) * | 2019-07-01 | 2021-01-05 | 江苏五香居食品有限公司 | Preparation method of spiced pig hands with five flavors |
| CN113068806A (en) * | 2021-04-23 | 2021-07-06 | 黑龙江八一农垦大学 | Processing method of convenient instant sauced pork trotter |
| CN113317448A (en) * | 2021-04-18 | 2021-08-31 | 广西大学 | Low-temperature marinating process for sliced white pig hands |
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| CN105231290A (en) * | 2015-08-18 | 2016-01-13 | 厦门银祥集团有限公司 | Industrial production method of sauce braised pork shoulders |
| CN105124619A (en) * | 2015-10-22 | 2015-12-09 | 郑壮鑫 | Salted-egg-yolk flavor bone-removed pig trotter and making method thereof |
| CN105660810A (en) * | 2016-01-08 | 2016-06-15 | 广东石油化工学院 | Deboning method for pettitoes, without surface damage |
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