CN105746993A - Method for manufacturing smoked pig's feet - Google Patents
Method for manufacturing smoked pig's feet Download PDFInfo
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- CN105746993A CN105746993A CN201410785136.8A CN201410785136A CN105746993A CN 105746993 A CN105746993 A CN 105746993A CN 201410785136 A CN201410785136 A CN 201410785136A CN 105746993 A CN105746993 A CN 105746993A
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- sus domestica
- ungula sus
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Abstract
Disclosed is a method for manufacturing smoked pig's feet. The method comprises: removing hair from surfaces of the pig's feet, washing the obtained pig's feet with clean water, and soaking the washed pig's feet in clean water; adding ginger juice, pepper fruits, star anise, Chinese prickly ash, cinnamon, bay leaves, citronella grass, dahurian angelica roots, hawthorn fruits, kaempferia galanga roots, clove, villous amomum fruits, tsaoko fruits, cassia, and refined salt into water; boiling the obtained mixture in a stockpot; adding soybeans and the pig's feet; performing decoction with soft fire; taking the obtained pig's feet out and draining the soup off; uniformly applying a layer of a mixture of honey and camellia oil on the surfaces of the pig's feet, and performing natural air-drying; and fully laying the air-dried pig's feet on a net for smoking to obtain the smoked pig's feet. The method is simple in process, and the manufactured pig's feet are rich in protein. A combination of multiple traditional Chinese medicines and seasonings are selected for stewing pig's feet, and soybeans are added to provide the pig's feet with rich nutrition and a medicated diet effect. The smoked pig's feet are special in taste, are light date red, and have elasticity and toughness. The applied honey has a function of fresh preservation, and can prolong the shelf life of the pig's feet during natural storage.
Description
Technical field
The present invention relates to the manufacture method of a kind of scent Ungula Sus domestica.
Background technology
Ungula Sus domestica contains abundant collagenic protein, can change into gelatin in cooking process, the network structure energy Bound moisture of gelatin tool, strengthens cell physiological metabolism, has enhancing skin elasticity and toughness, the effect of slow down aging；And the fat content ratio fat meat in Ungula Sus domestica is low, therefore it is particularly suitable for Ms and old man eats.Average family boils soup through conventional Ungula Sus domestica, it is also possible to making Ungula Sus domestica, local flavor is comparatively single.
Summary of the invention
It is simple that the technical problem to be solved in the present invention is to provide a kind of making step, nutritious, special taste, the manufacture method of the scent Ungula Sus domestica that color and luster is delicious.
The technical solution of the present invention is:
The manufacture method of a kind of scent Ungula Sus domestica, it specifically comprises the following steps that
(1) pretreatment
Ungula Sus domestica removes the Pilus Sus domestica on surface, and clear water is cleaned, and puts into immersion 4h～5h in clear water；
(2) preparation coating
By Mel and Oleum Camelliae according to the mix homogeneously of mass ratio 1:5, obtain Mel Oleum Camelliae mixing coating；
(3) boiling Ungula Sus domestica
nullAccording to parts by weight meter，By 18 parts～22 portions Sucus Zingberis、8 parts～10 portions Fructus Piperiss、4 parts～6 portions Fructus Anisi Stellati、6.5 parts～7.5 portions Pericarpium Zanthoxylies、4 parts～6 parts Cortex cinnamomi japonici (Ramulus Cinnamomi)s、8 parts～10 portions Herba Pelargonii Graveolentiss、5 parts～8 parts Herba Cymbopogonis Citraris、3 parts～5 parts Radixs Angelicae Dahuricae、15 parts～20 portions Fructus Crataegis、4.8 parts～5.2 parts Rhizoma Kaempferiaes、5 parts～8 portions Flos Caryophyllis、2 parts～3 parts Fructus Amomis、1 part～2 parts Fructus Tsaokos、1 part～2 portions Cortex Cinnamomis and 10 parts～15 parts refined salt add in 100 parts of water，Add in stockpot and boil，Add 50 parts～100 portions Semen Glyciness and the soaking Ungula Sus domestica of 100 parts of steps (1)，Slow fire boiling 150min～180min，Pull out after Ungula Sus domestica drains decoction，At the Mel Oleum Camelliae mixing coating that the step (2) that Ungula Sus domestica surface uniform application a layer thickness is 0.3mm～1mm is prepared，Natural air drying 1h～1.5h；
(4) Ungula Sus domestica is smoked
Ungula Sus domestica after air-dry is occupied on the lace curtaining of smoked pot, by most micro-for smoked pot dry combustion method red time, add white sugar, white sugar produce flue gas, white sugar be heated after produce flue gas, cover tightly smoked pot pot cover, smoke 3min～4min, take out, after naturally cooling, prepare smoke Ungula Sus domestica.
The diameter of described smoked pot is 1m, and the amount adding white sugar is 0.2 jin～0.3 jin.
Semen Glycines in stockpot is pulled out after completing by step (3) boiling, standby；After Semen arachidis hypogaeae is fried, after pulverizing, standby；Count by weight, broken to Semen Glycines cooked for 300 parts of steps (3), 25 parts～30 parts size-reduced parch Semen arachidis hypogaeae, 25 parts～30 portions Fructus Capsicis, 3 parts～5 parts white sugars, 0.1 part～0.2 part anise, 0.2 part～0.3 part Fructus Foeniculi, 0.2 part～0.3 part Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.5 part～0.8 part Pericarpium Zanthoxylies preparation siccatives are put in container, take after 100 portions of Oleum Brassicae campestriss cook, after hanging 60s～90s from fire, that waters to container prepares on siccative, and add the refined salt of 1 part～2 parts, stir, naturally place 30min～60min, obtain chilli oil Semen Glycines.
Beneficial effects of the present invention:
Processing technology is simple, containing abundant albumen in Ungula Sus domestica, plurality of Chinese, dressing composition boiling Ungula Sus domestica are selected, and add Semen Glycines, and nutritious, there is medicated diet effect, qi and blood tonifying, qi-restoratives take care of health, comprehensively utilize acid, sweet, bitter, pungent road that different flavouring agents has, it is possible to remove the abnormal flavour in Ungula Sus domestica, make Ungula Sus domestica taste more perfuming beautiful；Before smoking, smear the mixing coating of Mel Oleum Camelliae preparation, make the Ungula Sus domestica special taste smoked, lighter color purplish red, the time of smoking can be shortened simultaneously, it is ensured that the mouthfeel of smoked Ungula Sus domestica, high resilience and toughness；Mel has preservation simultaneously, it is possible to extend the shelf life of smoked Ungula Sus domestica natural storage.
Detailed description of the invention
Embodiment 1
(1) pretreatment
Ungula Sus domestica removes the Pilus Sus domestica on surface, and clear water is cleaned, and puts into immersion 4h in clear water；
(2) preparation coating
By Mel and Oleum Camelliae according to the mix homogeneously of mass ratio 1:5, obtain Mel Oleum Camelliae mixing coating；
(3) boiling Ungula Sus domestica
By 2kg Sucus Zingberis, 0.9kg Fructus Piperis, 0.5kg Fructus Anisi Stellati, 0.7kg Pericarpium Zanthoxyli, 0.5kg Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.9kg Herba Pelargonii Graveolentis, 0.7kg Herba Cymbopogonis Citrari, the 0.4kg Radix Angelicae Dahuricae, 1.8kg Fructus Crataegi, 0.5kg Rhizoma Kaempferiae, 0.7kg Flos Caryophylli, 0.25kg Fructus Amomi, 0.15kg Fructus Tsaoko, 0.15kg Cortex Cinnamomi and 1.8kg refined salt add in 10kg water, add in stockpot and boil, add 8kg Semen Glycines and the soaking Ungula Sus domestica of 10kg step (1), slow fire boiling 160min, pull out after Ungula Sus domestica drains decoction, at the Mel Oleum Camelliae mixing coating that the step (2) that Ungula Sus domestica surface uniform application a layer thickness is 0.7mm is prepared, natural air drying 1.2h；
(4) Ungula Sus domestica is smoked
Ungula Sus domestica after air-dry is occupied on the lace curtaining that diameter is the smoked pot of 1m, by most micro-for smoked pot dry combustion method red time, adds 0.25 jin of white sugar, white sugar generation flue gas, white sugar produces flue gas after being heated, and covers tightly smoked pot pot cover, smokes 3.5min, take out, after naturally cooling, prepare smoked Ungula Sus domestica.
(5) chilli oil Semen Glycines is made
Semen Glycines in stockpot is pulled out after completing by step (3) boiling, standby；After Semen arachidis hypogaeae is fried, after pulverizing, standby；Broken to Semen Glycines cooked for 300g step (3), parch Semen arachidis hypogaeae size-reduced for 28g, 28g Fructus Capsici, 4g white sugar, 0.15g anise, 0.25g Fructus Foeniculi, 0.25g Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.7g Pericarpium Zanthoxyli preparation siccative are put in container, take after 100g Oleum Brassicae campestris cooks, after hanging 70s from fire, that waters to container prepares on siccative, and add the refined salt of 1.5g, stir, naturally place 45min, obtain chilli oil Semen Glycines.
Embodiment 2
(1) pretreatment
Ungula Sus domestica removes the Pilus Sus domestica on surface, and clear water is cleaned, and puts into immersion 5h in clear water；
(2) preparation coating
By Mel and Oleum Camelliae according to the mix homogeneously of mass ratio 1:5, obtain Mel Oleum Camelliae mixing coating；
(3) boiling Ungula Sus domestica
By 1.8kg Sucus Zingberis, 1kg Fructus Piperis, 0.4kg Fructus Anisi Stellati, 0.75kg Pericarpium Zanthoxyli, 0.4kg Cortex cinnamomi japonici (Ramulus Cinnamomi), 1kg Herba Pelargonii Graveolentis, 0.5kg Herba Cymbopogonis Citrari, the 0.5kg Radix Angelicae Dahuricae, 1.5kg Fructus Crataegi, 0.52kg Rhizoma Kaempferiae, 0.5kg Flos Caryophylli, 0.3kg Fructus Amomi, 0.1kg Fructus Tsaoko, 0.2kg Cortex Cinnamomi and 1kg refined salt add in 10kg water, add in stockpot and boil, add 10kg Semen Glycines and the soaking Ungula Sus domestica of 10kg step (1), slow fire boiling 150min, pull out after Ungula Sus domestica drains decoction, at the Mel Oleum Camelliae mixing coating that the step (2) that Ungula Sus domestica surface uniform application a layer thickness is 0.3mm is prepared, natural air drying 1h；
(4) Ungula Sus domestica is smoked
Ungula Sus domestica after air-dry is occupied on the lace curtaining that diameter is the smoked pot of 1m, by most micro-for smoked pot dry combustion method red time, adds 0.2 jin of white sugar, white sugar generation flue gas, white sugar produces flue gas after being heated, and covers tightly smoked pot pot cover, smokes 3min, take out, after naturally cooling, prepare smoked Ungula Sus domestica.
(5) chilli oil Semen Glycines is made
Semen Glycines in stockpot is pulled out after completing by step (3) boiling, standby；After Semen arachidis hypogaeae is fried, after pulverizing, standby；Broken to Semen Glycines cooked for 300g step (3), parch Semen arachidis hypogaeae size-reduced for 25g, 30g Fructus Capsici, 3g white sugar, 0.2g anise, 0.2g Fructus Foeniculi, 0.3g Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.5g Pericarpium Zanthoxyli preparation siccative are put in container, take after 100g Oleum Brassicae campestris cooks, after hanging 60s from fire, that waters to container prepares on siccative, and add the refined salt of 2g, stir, naturally place 30min, obtain chilli oil Semen Glycines.
Embodiment 3
(1) pretreatment
Ungula Sus domestica removes the Pilus Sus domestica on surface, and clear water is cleaned, and puts into immersion 4.5h in clear water；
(2) preparation coating
By Mel and Oleum Camelliae according to the mix homogeneously of mass ratio 1:5, obtain Mel Oleum Camelliae mixing coating；
(3) boiling Ungula Sus domestica
By 2.2kg Sucus Zingberis, 0.8kg Fructus Piperis, 0.6kg Fructus Anisi Stellati, 0.65kg Pericarpium Zanthoxyli, 0.6kg Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.8kg Herba Pelargonii Graveolentis, 0.8kg Herba Cymbopogonis Citrari, the 0.3kg Radix Angelicae Dahuricae, 2kg Fructus Crataegi, 0.48kg Rhizoma Kaempferiae, 0.8kg Flos Caryophylli, 0.2kg Fructus Amomi, 0.2kg Fructus Tsaoko, 0.1kg Cortex Cinnamomi and 1.5kg refined salt add in 10kg water, add in stockpot and boil, add 5kg Semen Glycines and the soaking Ungula Sus domestica of 10kg step (1), slow fire boiling 180min, pull out after Ungula Sus domestica drains decoction, at the Mel Oleum Camelliae mixing coating that the step (2) that Ungula Sus domestica surface uniform application a layer thickness is 1mm is prepared, natural air drying 1.5h；
(4) Ungula Sus domestica is smoked
Ungula Sus domestica after air-dry is occupied on the lace curtaining that diameter is the smoked pot of 1m, by most micro-for smoked pot dry combustion method red time, adds 0.3 jin of white sugar, white sugar generation flue gas, white sugar produces flue gas after being heated, and covers tightly smoked pot pot cover, smokes 4min, take out, after naturally cooling, prepare smoked Ungula Sus domestica.
(5) chilli oil Semen Glycines is made
Semen Glycines in stockpot is pulled out after completing by step (3) boiling, standby；After Semen arachidis hypogaeae is fried, after pulverizing, standby；Broken to Semen Glycines cooked for 300g step (3), parch Semen arachidis hypogaeae size-reduced for 30g, 25g Fructus Capsici, 5g white sugar, 0.1g anise, 0.3g Fructus Foeniculi, 0.2g Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.8g Pericarpium Zanthoxyli preparation siccative are put in container, take after 100g Oleum Brassicae campestris cooks, after hanging 90s from fire, that waters to container prepares on siccative, and add the refined salt of 1g, stir, naturally place 60min, obtain chilli oil Semen Glycines.
Claims (3)
1. a manufacture method for scent Ungula Sus domestica, is characterized in that: specifically comprise the following steps that
(1) pretreatment
Ungula Sus domestica removes the Pilus Sus domestica on surface, and clear water is cleaned, and puts into immersion 4h～5h in clear water；
(2) preparation coating
By Mel and Oleum Camelliae according to the mix homogeneously of mass ratio 1:5, obtain Mel Oleum Camelliae mixing coating；
(3) boiling Ungula Sus domestica
nullAccording to parts by weight meter，By 18 parts～22 portions Sucus Zingberis、8 parts～10 portions Fructus Piperiss、4 parts～6 portions Fructus Anisi Stellati、6.5 parts～7.5 portions Pericarpium Zanthoxylies、4 parts～6 parts Cortex cinnamomi japonici (Ramulus Cinnamomi)s、8 parts～10 portions Herba Pelargonii Graveolentiss、5 parts～8 parts Herba Cymbopogonis Citraris、3 parts～5 parts Radixs Angelicae Dahuricae、15 parts～20 portions Fructus Crataegis、4.8 parts～5.2 parts Rhizoma Kaempferiaes、5 parts～8 portions Flos Caryophyllis、2 parts～3 parts Fructus Amomis、1 part～2 parts Fructus Tsaokos、1 part～2 portions Cortex Cinnamomis and 10 parts～15 parts refined salt add in 100 parts of water，Add in stockpot and boil，Add 50 parts～100 portions Semen Glyciness and the soaking Ungula Sus domestica of 100 parts of steps (1)，Slow fire boiling 150min～180min，Pull out after Ungula Sus domestica drains decoction，At the Mel Oleum Camelliae mixing coating that the step (2) that Ungula Sus domestica surface uniform application a layer thickness is 0.3mm～1mm is prepared，Natural air drying 1h～1.5h；
(4) Ungula Sus domestica is smoked
Ungula Sus domestica after air-dry is occupied on the lace curtaining of smoked pot, by most micro-for smoked pot dry combustion method red time, add white sugar, white sugar produce flue gas, white sugar be heated after produce flue gas, cover tightly smoked pot pot cover, smoke 3min～4min, take out, after naturally cooling, prepare smoke Ungula Sus domestica.
2. the manufacture method of scent Ungula Sus domestica according to claim 1, is characterized in that: the diameter of described smoked pot is 1m, and the amount adding white sugar is 0.2 jin～0.3 jin.
3. the manufacture method of scent Ungula Sus domestica according to claim 1, is characterized in that: the Semen Glycines in stockpot is pulled out after completing by step (3) boiling, standby；After Semen arachidis hypogaeae is fried, after pulverizing, standby；Count by weight, broken to Semen Glycines cooked for 300 parts of steps (3), 25 parts～30 parts size-reduced parch Semen arachidis hypogaeae, 25 parts～30 portions Fructus Capsicis, 3 parts～5 parts white sugars, 0.1 part～0.2 part anise, 0.2 part～0.3 part Fructus Foeniculi, 0.2 part～0.3 part Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.5 part～0.8 part Pericarpium Zanthoxylies preparation siccatives are put in container, take after 100 portions of Oleum Brassicae campestriss cook, after hanging 60s～90s from fire, that waters to container prepares on siccative, and add the refined salt of 1 part～2 parts, stir, naturally place 30min～60min, obtain chilli oil Semen Glycines.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410785136.8A CN105746993A (en) | 2014-12-18 | 2014-12-18 | Method for manufacturing smoked pig's feet |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410785136.8A CN105746993A (en) | 2014-12-18 | 2014-12-18 | Method for manufacturing smoked pig's feet |
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| CN105746993A true CN105746993A (en) | 2016-07-13 |
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| CN201410785136.8A Pending CN105746993A (en) | 2014-12-18 | 2014-12-18 | Method for manufacturing smoked pig's feet |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616416A (en) * | 2016-12-16 | 2017-05-10 | 重庆全航食品有限公司 | Production method of smoked pig's feet |
| CN109717391A (en) * | 2019-03-09 | 2019-05-07 | 安徽徽食食品有限公司 | A kind of river formula pot-stewed fowl trotter and preparation method thereof |
| CN114081138A (en) * | 2021-12-08 | 2022-02-25 | 朱海鑫 | Flavored medicated diet ingredient for roasted suckling pigs and preparation method of roasted suckling pigs |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1257667A (en) * | 1998-12-23 | 2000-06-28 | 田忠国 | Method for processing smoked pig's trotters as medicinal food |
| CN1386437A (en) * | 2001-05-18 | 2002-12-25 | 孟宪军 | Method for cooking pig's trotters |
| CN1522607A (en) * | 2003-09-08 | 2004-08-25 | 刘士纯 | Fumigated hog hoofs preparation method |
| CN101263914A (en) * | 2008-04-17 | 2008-09-17 | 刘春河 | Method for making fumigated spiced pig's feet |
| CN103689625A (en) * | 2013-12-22 | 2014-04-02 | 刘长青 | Preparation method of fumigated pig trotter |
-
2014
- 2014-12-18 CN CN201410785136.8A patent/CN105746993A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1257667A (en) * | 1998-12-23 | 2000-06-28 | 田忠国 | Method for processing smoked pig's trotters as medicinal food |
| CN1386437A (en) * | 2001-05-18 | 2002-12-25 | 孟宪军 | Method for cooking pig's trotters |
| CN1522607A (en) * | 2003-09-08 | 2004-08-25 | 刘士纯 | Fumigated hog hoofs preparation method |
| CN1264431C (en) * | 2003-09-08 | 2006-07-19 | 刘士纯 | Fumigated hog hoofs preparation method |
| CN101263914A (en) * | 2008-04-17 | 2008-09-17 | 刘春河 | Method for making fumigated spiced pig's feet |
| CN103689625A (en) * | 2013-12-22 | 2014-04-02 | 刘长青 | Preparation method of fumigated pig trotter |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616416A (en) * | 2016-12-16 | 2017-05-10 | 重庆全航食品有限公司 | Production method of smoked pig's feet |
| CN109717391A (en) * | 2019-03-09 | 2019-05-07 | 安徽徽食食品有限公司 | A kind of river formula pot-stewed fowl trotter and preparation method thereof |
| CN114081138A (en) * | 2021-12-08 | 2022-02-25 | 朱海鑫 | Flavored medicated diet ingredient for roasted suckling pigs and preparation method of roasted suckling pigs |
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Application publication date: 20160713 |