CN104256680A - Rice-dumpling-flavored roasted pettitoes - Google Patents
Rice-dumpling-flavored roasted pettitoes Download PDFInfo
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- CN104256680A CN104256680A CN201410556112.5A CN201410556112A CN104256680A CN 104256680 A CN104256680 A CN 104256680A CN 201410556112 A CN201410556112 A CN 201410556112A CN 104256680 A CN104256680 A CN 104256680A
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- 240000004160 Capsicum annuum Species 0.000 claims abstract description 13
- 235000015067 sauces Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 9
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 9
- 244000182264 Lucuma nervosa Species 0.000 claims abstract description 9
- 235000000564 Lucuma nervosa Nutrition 0.000 claims abstract description 9
- 239000000284 extract Substances 0.000 claims abstract description 8
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 125000003118 aryl group Chemical group 0.000 claims abstract description 7
- 235000008390 olive oil Nutrition 0.000 claims abstract description 7
- 239000004006 olive oil Substances 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims description 48
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 30
- 239000000463 material Substances 0.000 claims description 18
- 244000060011 Cocos nucifera Species 0.000 claims description 15
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 244000269722 Thea sinensis Species 0.000 claims description 12
- 239000000654 additive Substances 0.000 claims description 12
- 230000000996 additive effect Effects 0.000 claims description 12
- 239000003795 chemical substances by application Substances 0.000 claims description 12
- 239000006071 cream Substances 0.000 claims description 12
- 239000003814 drug Substances 0.000 claims description 12
- 239000003921 oil Substances 0.000 claims description 12
- 235000019198 oils Nutrition 0.000 claims description 12
- 239000000835 fiber Substances 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 9
- 244000189799 Asimina triloba Species 0.000 claims description 9
- 235000006264 Asimina triloba Nutrition 0.000 claims description 9
- 235000009467 Carica papaya Nutrition 0.000 claims description 9
- 241000220317 Rosa Species 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 claims description 7
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 claims description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 7
- 241000234435 Lilium Species 0.000 claims description 7
- 241000208966 Polygala Species 0.000 claims description 7
- 240000004460 Tanacetum coccineum Species 0.000 claims description 7
- 235000008384 feverfew Nutrition 0.000 claims description 7
- 240000008067 Cucumis sativus Species 0.000 claims description 6
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 6
- 244000304337 Cuminum cyminum Species 0.000 claims description 6
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 6
- 244000166652 Cymbopogon martinii Species 0.000 claims description 6
- 240000002045 Guettarda speciosa Species 0.000 claims description 6
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 6
- 240000005561 Musa balbisiana Species 0.000 claims description 6
- 240000003889 Piper guineense Species 0.000 claims description 6
- 244000171263 Ribes grossularia Species 0.000 claims description 6
- 235000002357 Ribes grossularia Nutrition 0.000 claims description 6
- 235000017304 Ruaghas Nutrition 0.000 claims description 6
- 240000007651 Rubus glaucus Species 0.000 claims description 6
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 6
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 6
- 235000007303 Thymus vulgaris Nutrition 0.000 claims description 6
- 240000002657 Thymus vulgaris Species 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 235000021015 bananas Nutrition 0.000 claims description 6
- 239000004833 fish glue Substances 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 6
- 235000020251 goat milk Nutrition 0.000 claims description 6
- 235000009569 green tea Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 235000013616 tea Nutrition 0.000 claims description 6
- 239000001585 thymus vulgaris Substances 0.000 claims description 6
- 238000003809 water extraction Methods 0.000 claims description 6
- 239000003610 charcoal Substances 0.000 claims description 3
- 235000020197 coconut milk Nutrition 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims 3
- 230000000694 effects Effects 0.000 abstract description 4
- 210000005036 nerve Anatomy 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract 2
- 241001080798 Polygala tenuifolia Species 0.000 abstract 2
- 235000009566 rice Nutrition 0.000 abstract 2
- 210000000582 semen Anatomy 0.000 abstract 2
- 235000007516 Chrysanthemum Nutrition 0.000 abstract 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 244000019459 Cynara cardunculus Species 0.000 abstract 1
- 235000019106 Cynara scolymus Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000016520 artichoke thistle Nutrition 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 230000004377 improving vision Effects 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 6
- 235000013305 food Nutrition 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
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
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses rice-dumpling-flavored roasted pettitoes which are prepared from the following raw materials in parts by weight: 435-445 parts of pettitoes, 10-15 parts of ground pepper, a proper amount of leaves for rice dumpling, 40-50 parts of lucuma nervosa, 35-40 parts of longan pulp, 10-15 parts of lotus seeds, 15-20 parts of olive oil, 20-30 parts of aromatic vinegar, 70-80 parts of chilli sauce, 7-9 parts of semen cassiae and 5-6 parts of polygala tenuifolia. The rice-dumpling-flavored roasted pettitoes disclosed by the invention are rich in rice dumpling flavor and pleasant in aroma, have an effect of nourishing bodies due to the addition of the lucuma nervosa and the longan pulp, and are endowed with the effects of improving vision and calming the nerves due to the addition of extracts of the semen cassiae, the polygala tenuifolia, white chrysanthemum and artichoke.
Description
Technical field
The present invention relates generally to pig's feet product and preparing technical field thereof, particularly relates to the fragrant roasting pig's feet of a kind of palm fibre.
Background technology
People's daily life, be unable to do without food, beverage, the requirement of people to its taste and nutrition and special health care is also raising gradually, beverage on market, food variety can not meet the daily demand of people, high nutrition and there is the food of certain health care, favor that drink is more and more subject to consumer.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides fragrant roasting pig's feet of a kind of palm fibre and preparation method thereof.
The present invention is achieved by the following technical solutions: the fragrant roasting pig's feet of a kind of palm fibre, is made up of following raw material: pig's feet 435-445, pepper powder 10-15, rice-pudding leaf are appropriate, eggfruit 40-50, dried longan pulp 35-40, lotus seeds 10-15, olive oil 15-20, aromatic vinegar 20-30, thick chilli sauce 70-80, cassia seed 7-9, polygala root 5-6, feverfew 4-5, lily 6-7, spina date seed 6-7, cucumber cream 3-4, emperor spend that 2-3, flavoring are appropriate, nourishing additive agent 13-15, coconut are appropriate, water is appropriate:
Nourishing additive agent, is made up of following raw material: egg 50-60, bananas juice 40-50, cream 10-15, freeze-drying raspberry powder 15-20, fish glue powder 10-13, gooseberry 5-7, palmarosa 6-7, thyme 4-5, tea flower pollen 4-5, pawpaw is appropriate, water is appropriate;
The preparation method of nourishing additive agent: the water extraction of gooseberry, palmarosa, thyme, tea flower pollen 5-10 times amount is got by (1), by gained extract spraying dry, obtains traditional Chinese medicine powder for subsequent use;
(2) egg is put into container, pour bananas juice, cream into, constantly stir, fully put into seed pawpaw after blending, steam 30-40 minute, take out all materials in pawpaw for subsequent use;
(3) materials all in traditional Chinese medicine powder, step 2 and freeze-drying raspberry powder, fish glue powder are merged, fully stir, mix and obtain nourishing additive agent;
Flavoring, is made up of following raw material: salt 300-320, green tea powder 8-10, Chinese prickly ash 15-20, onion 60-70, rose juice 20-30, cumin powder 25-30, brown sugar juice 45-55, goat milk powder 20-30, Angelica oil 0.02-0.03, chilli oil 10-15;
The preparation method of flavoring: salt, green tea powder, Chinese prickly ash are poured in pot by (1), add Angelica oil, chilli oil, heats the 30-35 minute that stir-fries, gets all materials in pot for subsequent use;
(2) onion is cleaned, put into juice extractor after chopping and squeeze the juice together with rose juice, obtain all materials in onion rose juice and step 1, cumin powder, brown sugar juice, goat milk powder merge, stir and obtain flavoring.
A preparation method for the fragrant roasting pig's feet of palm fibre, comprises the following steps:
(1) coconut is cleaned, uncap at its upper end, take out half coconut milk, pig's feet is cleaned, is cut into block, merge with pepper powder, wrap with rice-pudding leaf after mixing, put into coconut, cover coconut lid, be placed in steaming tray and steam 50-60 minute, take out pig's feet for subsequent use;
(2) cassia seed, polygala root, feverfew, lily, spina date seed, cucumber cream, emperor are spent and get by the water extraction of 5-8 times amount, by extract obtained spraying dry, obtain traditional Chinese medicine powder for subsequent use;
(3) eggfruit, dried longan pulp, lotus seeds are cleaned, put into pot, pour aromatic vinegar, suitable quantity of water into, be heated to soup juice and absorbed, get all materials in pot and wear into slurry, merge with thick chilli sauce, olive oil, traditional Chinese medicine powder, stir, obtain sauce for subsequent use;
(4) pig's feet is put into container, add in sauce, surplus stock dewater, other material outside coconut, rice-pudding leaf, after stirring, sealed pickling 10-15 days, takes out pig's feet, be placed on be covered with wire netting charcoal fire on fire-cure to fragrance and overflow.
Advantage of the present invention is: the invention discloses the fragrant roasting pig's feet of a kind of palm fibre, there is strong palm fibre fragrant, pleasant aroma, add eggfruit, dried longan pulp etc., there is the effect of nourishing health, and the interpolation of the extract such as cassia seed, polygala root, feverfew, lily, impart effect that the certain improving eyesight of the present invention is calmed the nerves.
Detailed description of the invention
The fragrant roasting pig's feet of a kind of palm fibre, be made up of following weight portion (Kg) raw material: pig's feet 435, pepper powder 10, rice-pudding leaf are appropriate, eggfruit 40, dried longan pulp 35, lotus seeds 10, olive oil 15, aromatic vinegar 20, thick chilli sauce 70, cassia seed 7, polygala root 5, feverfew 4, lily 6, spina date seed 6, cucumber cream 3, emperor spends 2, flavoring is appropriate, nourishing additive agent 13, coconut are appropriate, water is appropriate:
Nourishing additive agent, is made up of following weight portion (Kg) raw material: egg 50, bananas juice 40, cream 10, freeze-drying raspberry powder 15, fish glue powder 10, gooseberry 5, palmarosa 6, thyme 4, tea flower pollen 4, pawpaw is appropriate, water is appropriate;
The preparation method of nourishing additive agent: gooseberry, palmarosa, thyme, the tea flower pollen water extraction of 5 times amount are got by (1), by gained extract spraying dry, obtain traditional Chinese medicine powder for subsequent use;
(2) egg is put into container, pour bananas juice, cream into, constantly stir, fully put into seed pawpaw after blending, steam 30 minutes, take out all materials in pawpaw for subsequent use;
(3) materials all in traditional Chinese medicine powder, step 2 and freeze-drying raspberry powder, fish glue powder are merged, fully stir, mix and obtain nourishing additive agent;
Flavoring, is made up of following weight portion (Kg) raw material: salt 300, green tea powder 8, Chinese prickly ash 15, onion 60, rose juice 20, cumin powder 25, brown sugar juice 45, goat milk powder 20, Angelica oil 0.02, chilli oil 10-15;
The preparation method of flavoring: salt, green tea powder, Chinese prickly ash are poured in pot by (1), add Angelica oil, chilli oil, heats the 30-35 minute that stir-fries, gets all materials in pot for subsequent use;
(2) onion is cleaned, put into juice extractor after chopping and squeeze the juice together with rose juice, obtain all materials in onion rose juice and step 1, cumin powder, brown sugar juice, goat milk powder merge, stir and obtain flavoring.
A preparation method for the fragrant roasting pig's feet of palm fibre, comprises the following steps:
(1) coconut is cleaned, uncap at its upper end, take out half coconut milk, pig's feet is cleaned, is cut into block, merge with pepper powder, wrap with rice-pudding leaf after mixing, put into coconut, cover coconut lid, be placed in steaming tray and steam 50-60 minute, take out pig's feet for subsequent use;
(2) cassia seed, polygala root, feverfew, lily, spina date seed, cucumber cream, emperor are spent and get by the water extraction of 5 times amount, by extract obtained spraying dry, obtain traditional Chinese medicine powder for subsequent use;
(3) eggfruit, dried longan pulp, lotus seeds are cleaned, put into pot, pour aromatic vinegar, suitable quantity of water into, be heated to soup juice and absorbed, get all materials in pot and wear into slurry, merge with thick chilli sauce, olive oil, traditional Chinese medicine powder, stir, obtain sauce for subsequent use;
(4) pig's feet is put into container, add in sauce, surplus stock dewater, other material outside coconut, rice-pudding leaf, after stirring, sealed pickling 10 days, takes out pig's feet, be placed on be covered with wire netting charcoal fire on fire-cure to fragrance and overflow.
Claims (2)
1. the fragrant roasting pig's feet of palm fibre, it is characterized in that, be made up of following raw material: pig's feet 435-445, pepper powder 10-15, rice-pudding leaf are appropriate, eggfruit 40-50, dried longan pulp 35-40, lotus seeds 10-15, olive oil 15-20, aromatic vinegar 20-30, thick chilli sauce 70-80, cassia seed 7-9, polygala root 5-6, feverfew 4-5, lily 6-7, spina date seed 6-7, cucumber cream 3-4, emperor spend that 2-3, flavoring are appropriate, nourishing additive agent 13-15, coconut are appropriate, water is appropriate:
Described nourishing additive agent, is made up of following raw material: egg 50-60, bananas juice 40-50, cream 10-15, freeze-drying raspberry powder 15-20, fish glue powder 10-13, gooseberry 5-7, palmarosa 6-7, thyme 4-5, tea flower pollen 4-5, pawpaw is appropriate, water is appropriate;
The preparation method of described nourishing additive agent: the water extraction of gooseberry, palmarosa, thyme, tea flower pollen 5-10 times amount is got by (1), by gained extract spraying dry, obtains traditional Chinese medicine powder for subsequent use;
(2) egg is put into container, pour bananas juice, cream into, constantly stir, fully put into seed pawpaw after blending, steam 30-40 minute, take out all materials in pawpaw for subsequent use;
(3) materials all in traditional Chinese medicine powder, step 2 and freeze-drying raspberry powder, fish glue powder are merged, fully stir, mix and obtain nourishing additive agent;
Described flavoring, is made up of following raw material: salt 300-320, green tea powder 8-10, Chinese prickly ash 15-20, onion 60-70, rose juice 20-30, cumin powder 25-30, brown sugar juice 45-55, goat milk powder 20-30, Angelica oil 0.02-0.03, chilli oil 10-15;
The preparation method of described flavoring: salt, green tea powder, Chinese prickly ash are poured in pot by (1), add Angelica oil, chilli oil, heats the 30-35 minute that stir-fries, gets all materials in pot for subsequent use;
(2) onion is cleaned, put into juice extractor after chopping and squeeze the juice together with rose juice, obtain all materials in onion rose juice and step 1, cumin powder, brown sugar juice, goat milk powder merge, stir and obtain flavoring.
2. the preparation method of the fragrant roasting pig's feet of a kind of palm fibre as claimed in claim 1, is characterized in that, comprise the following steps:
(1) coconut is cleaned, uncap at its upper end, take out half coconut milk, pig's feet is cleaned, is cut into block, merge with pepper powder, wrap with rice-pudding leaf after mixing, put into coconut, cover coconut lid, be placed in steaming tray and steam 50-60 minute, take out pig's feet for subsequent use;
(2) cassia seed, polygala root, feverfew, lily, spina date seed, cucumber cream, emperor are spent and get by the water extraction of 5-8 times amount, by extract obtained spraying dry, obtain traditional Chinese medicine powder for subsequent use;
(3) eggfruit, dried longan pulp, lotus seeds are cleaned, put into pot, pour aromatic vinegar, suitable quantity of water into, be heated to soup juice and absorbed, get all materials in pot and wear into slurry, merge with thick chilli sauce, olive oil, traditional Chinese medicine powder, stir, obtain sauce for subsequent use;
(4) pig's feet is put into container, add in sauce, surplus stock dewater, other material outside coconut, rice-pudding leaf, after stirring, sealed pickling 10-15 days, takes out pig's feet, be placed on be covered with wire netting charcoal fire on fire-cure to fragrance and overflow.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410556112.5A CN104256680A (en) | 2014-10-20 | 2014-10-20 | Rice-dumpling-flavored roasted pettitoes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410556112.5A CN104256680A (en) | 2014-10-20 | 2014-10-20 | Rice-dumpling-flavored roasted pettitoes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104256680A true CN104256680A (en) | 2015-01-07 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410556112.5A Pending CN104256680A (en) | 2014-10-20 | 2014-10-20 | Rice-dumpling-flavored roasted pettitoes |
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| CN (1) | CN104256680A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104872694A (en) * | 2015-05-11 | 2015-09-02 | 合肥不老传奇保健科技有限公司 | Tiny-boat-shaped lamb chop and preparation method thereof |
| CN106235032A (en) * | 2016-07-28 | 2016-12-21 | 安徽王家坝生态农业有限公司 | A kind of rice-pudding perfume (or spice) reduces internal heat Ungula Sus domestica |
| CN107095176A (en) * | 2017-03-25 | 2017-08-29 | 周红 | A kind of relieving cough and reducing sputum fruity trotter |
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| CN101822386A (en) * | 2010-04-26 | 2010-09-08 | 浙江青莲食品有限公司 | Method for processing low-salt air-dried golden pork knuckles |
| CN103549465A (en) * | 2013-09-25 | 2014-02-05 | 天长市海旺食品有限公司 | Method for preparing sauced trotters |
| 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 |
-
2014
- 2014-10-20 CN CN201410556112.5A patent/CN104256680A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101822386A (en) * | 2010-04-26 | 2010-09-08 | 浙江青莲食品有限公司 | Method for processing low-salt air-dried golden pork knuckles |
| CN103549465A (en) * | 2013-09-25 | 2014-02-05 | 天长市海旺食品有限公司 | Method for preparing sauced trotters |
| 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 |
Non-Patent Citations (2)
| Title |
|---|
| 无: "炭烤猪蹄", 《美食杰》 * |
| 李灵灵: "没有骨头的猪蹄", 《乡村科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104872694A (en) * | 2015-05-11 | 2015-09-02 | 合肥不老传奇保健科技有限公司 | Tiny-boat-shaped lamb chop and preparation method thereof |
| CN106235032A (en) * | 2016-07-28 | 2016-12-21 | 安徽王家坝生态农业有限公司 | A kind of rice-pudding perfume (or spice) reduces internal heat Ungula Sus domestica |
| CN107095176A (en) * | 2017-03-25 | 2017-08-29 | 周红 | A kind of relieving cough and reducing sputum fruity trotter |
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Application publication date: 20150107 |
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