CN105995584A - Preparation method of marinated pig ear - Google Patents
Preparation method of marinated pig ear Download PDFInfo
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- CN105995584A CN105995584A CN201510625240.5A CN201510625240A CN105995584A CN 105995584 A CN105995584 A CN 105995584A CN 201510625240 A CN201510625240 A CN 201510625240A CN 105995584 A CN105995584 A CN 105995584A
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Abstract
The invention discloses a preparation method of a marinated pig ear. The method comprises the operation steps of: washing a fresh pig ear, using a blast lamp to conduct singeing on the pig ear surface, then washing the pig ear again for standby use; soaking the cleaned pig ear in marinade for 1-2h, then taking the pig ear out, and hanging it at a ventilating place to performing curing for 2-3h; putting the cured pig ear into the marinade again, boiling the pig ear over big fire, then using soft fire to conduct marination for 40-50min, turning off the heat, further soaking the pig ear in the marinade for 15-25min, and then taking the pig ear out so as to obtain a finished product of marinated pig ear. The preparation method provided by the invention is simple, the prepared marinated pig ear has excellent taste, heavy fragrance, and golden yellow and bright color, and the marinated pig ear has flexible and crisp taste, long fragrance duration, and unique flavor.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of halogen pig ear preparation method.
Background technology
Pig ear contains protein, fat, carbohydrate, vitamin and calcium, phosphorus, ferrum etc., has effect of tonifying deficiency, strengthening the spleen and stomach, it is adaptable to QI and blood is deficient, asthenic body person eats；Pig ear is the most nutritious, and mouthfeel is the best, and especially when " the halogen pig ear " that cold dish is eaten, having is the most pliable and the toughest but also crisp in the mouth, and delicious and fragrant taste is oiliness, and rich in colloid.Halogen pig ear is people than preferable a kind of meat product, existing commercially available halogen pig ear, is on the make usually and rule of thumb feeds, during halogen pig ear taste boring tasteless, edible unconsciously fresh perfume (or spice), time and taste is heavier, meat cotton is puckery, it is impossible to cater to popular taste, and the effect the most do not improved looks and keep healthy.
Summary of the invention
The present invention seeks to the disadvantages mentioned above overcoming prior art to exist, it is provided that a kind of halogen pig ear preparation method, the halogen fresh fragrance of pig ear prepared is pure, bright color, mouthfeel fragrance remaining time length and mellow.
For achieving the above object, the technology used in the present invention means are: a kind of halogen pig ear preparation method, and operating procedure is as follows:
1) fresh pig ear is cleaned, use blowtorch that pig ear surface is burned hair, again clean up after burning hair, standby；
2) the pig ear after above-mentioned cleaning out is put into and take out after thick gravy soaks 1-2 hour, hang over ventilation and pickle 2-3 hour；
3) being placed again in thick gravy by the pig ear after above-mentioned pickling, big fire turns little fire stew in soy sauce 40-50 minute after boiling, Guan Huohou, and Ungula Sus domestica continues to soak 15-25 minute in thick gravy, is then pulled out by pig ear and i.e. obtains halogen pig ear finished product；
Described thick gravy is prepared by following steps:
Boil soup: take 2000-3000 gram of pig bone and hammer disconnected, 1500-2000 gram of whole old hen into shape, put into cold water after cleaning and float and boil to opening, go its blood foam, take out wash clean standby；Take a bite stainless-steel pan and put into 15-25 kg water, putting into floats boil after Os Sus domestica and old hen, big fire turns boiling with soft fire 4-6 hour after boiled post-cooked 15-25 minute, bone is pulled out formation soup；
Fry fried sugar: take a bite frying pan and put into 20-30 gram of edible oil, be then placed in the 1000-1200 gram of crystal sugar powder pulverized, fry slowly with moderate heat, when sugar is by leucismus Huang, using little fire instead, sugar and oil is yellow when playing bulla, and end continues to fry from burner rapidly, get angry again, by xanthochromia dark brown, by bulla diminish bubble time, add 400-500 gram of 50 degree of warm water while stirring, fry to when removing burning with little fire again, be fried sugar；
Make sachet: take Radix Angelicae Dahuricae 23-27 gram, Pericarpium Citri Reticulatae 7-9 gram, Flos Caryophylli 7-9 gram, Fructus Amomi Rotundus 23-27 gram, Rhizoma Kaempferiae 14-16 gram, Rhizoma Alpiniae Officinarum 14-16 gram, anistree 23-27 gram, 14-16 gram of Radix Glycyrrhizae, Fructus Tsaoko 14-16 gram, Sha Ren 23-27 gram, Herba Pelargonii Graveolentis 7-9 gram, Semen Alpiniae Katsumadai 14-16 gram, 9-11 gram of Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Angelicae Sinensis 7-9 gram, Fructus Foeniculi 14-16 gram, XIANGZI 7-9 gram, 14-16 gram of Pericarpium Zanthoxyli, Semen Myristicae 11-13 gram, with gauze above-mentioned spice packed and ties；
Boil thick gravy: put in soup by above-mentioned sachet, and add 2-3 kg water, 1000-1500 gram of Rhizoma Zingiberis Recens, 400-600 gram of Herba Alii fistulosi, boiled rear boiling with soft fire 50 minutes, is subsequently adding fried sugar 900-1200 gram, cooking wine 200-300 gram, Sal 500-800 gram, monosodium glutamate 20-30 gram, thick gravy finished product.
Further, during adding fried sugar, point 3 additions, add 300-400 gram, it is to avoid decoction hinders color every time.
The invention has the beneficial effects as follows: prepare convenient and simple, the taste of the halogen pig ear of preparation is splendid, aromatic flavor, and golden yellow color is beautiful, and the Ungula Sus domestica mouthfeel using its stew in soy sauce to go out is the most pliable and the toughest but also crisp and fragrance remaining time is long, unique flavor.
Detailed description of the invention
Embodiment 1
A kind of halogen pig ear preparation method, operating procedure is as follows:
1) fresh pig ear is cleaned, use blowtorch that pig ear surface is burned hair, again clean up after burning hair, standby；
2) the pig ear after above-mentioned cleaning out is put into and take out after thick gravy soaks 1 hour, hang over ventilation and pickle 2 hours；
3) being placed again in thick gravy by the pig ear after above-mentioned pickling, big fire turns little fire stew in soy sauce 40 minutes after boiling, Guan Huohou, and Ungula Sus domestica continues to soak 15 minutes in thick gravy, is then pulled out by pig ear and i.e. obtains halogen pig ear finished product；
Described thick gravy is prepared by following steps:
Boil soup: take 2000 grams of pig bones and hammer disconnected, 1500 grams of whole old hen into shape, put into cold water after cleaning and float and boil to opening, go its blood foam, take out wash clean standby；Take a bite stainless-steel pan and put into 15 kg water, putting into floats boil after pig bone and old hen, big fire turns boiling with soft fire 4 hours after boiled post-cooked 15 minutes, bone is pulled out formation soup；
Fry fried sugar: take a bite frying pan and put into 20 grams of edible oil, be then placed in the 1000 grams of crystal sugar powder pulverized, fry slowly with moderate heat, when sugar is by leucismus Huang, using little fire instead, sugar and oil is yellow when playing bulla, and end continues to fry from burner rapidly, get angry again, by xanthochromia dark brown, by bulla diminish bubble time, add 400 grams of 50 degree of warm water while stirring, fry to when removing burning with little fire again, be fried sugar；
Make sachet: take the Radix Angelicae Dahuricae 23 grams, Pericarpium Citri Reticulatae 7 grams, Flos Caryophylli 7 grams, Fructus Amomi Rotundus 23 grams, Rhizoma Kaempferiae 14 grams, Rhizoma Alpiniae Officinarum 14 grams, anistree 23 grams, 14 grams of Radix Glycyrrhizae, Fructus Tsaoko 14 grams, Sha Ren 23 grams, Herba Pelargonii Graveolentis 7 grams, Semen Alpiniae Katsumadai 14 grams, 9 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Angelicae Sinensis 7 grams, Fructus Foeniculi 14 grams, XIANGZI 7 grams, 14 grams of Pericarpium Zanthoxyli, Semen Myristicae 11 grams, with gauze above-mentioned spice packed and ties；
Boil thick gravy: put in soup by above-mentioned sachet, and add 2 kg water, 1000 grams of Rhizoma Zingiberis Recens, 400 grams of Herba Alii fistulosi, boiled rear boiling with soft fire 50 minutes, it is subsequently adding fried sugar 900 grams and puts into by several times, add 300 grams every time, avoid decoction to hinder color, add cooking wine 200 grams, Sal 500 grams, monosodium glutamate 20 grams, thick gravy finished product.
Embodiment 2
A kind of halogen pig ear preparation method, operating procedure is as follows:
1) fresh pig ear is cleaned, use blowtorch that pig ear surface is burned hair, again clean up after burning hair, standby；
2) the pig ear after above-mentioned cleaning out is put into and take out after thick gravy soaks 2 hours, hang over ventilation and pickle 3 hours；
3) being placed again in thick gravy by the pig ear after above-mentioned pickling, big fire turns little fire stew in soy sauce 50 minutes after boiling, Guan Huohou, and Ungula Sus domestica continues to soak 25 minutes in thick gravy, is then pulled out by pig ear and i.e. obtains halogen pig ear finished product；
Described thick gravy is prepared by following steps:
Boil soup: take 3000 grams of pig bones and hammer disconnected, 2000 grams of whole old hen into shape, put into cold water after cleaning and float and boil to opening, go its blood foam, take out wash clean standby；Take a bite stainless-steel pan and put into 25 kg water, putting into floats boil after pig bone and old hen, big fire turns boiling with soft fire 6 hours after boiled post-cooked 25 minutes, bone is pulled out formation soup；
Fry fried sugar: take a bite frying pan and put into 30 grams of edible oil, be then placed in the 1200 grams of crystal sugar powder pulverized, fry slowly with moderate heat, when sugar is by leucismus Huang, using little fire instead, sugar and oil is yellow when playing bulla, and end continues to fry from burner rapidly, get angry again, by xanthochromia dark brown, by bulla diminish bubble time, add 500 grams of 50 degree of warm water while stirring, fry to when removing burning with little fire again, be fried sugar；
Make sachet: take the Radix Angelicae Dahuricae 27 grams, Pericarpium Citri Reticulatae 9 grams, Flos Caryophylli 9 grams, Fructus Amomi Rotundus 27 grams, Rhizoma Kaempferiae 16 grams, Rhizoma Alpiniae Officinarum 16 grams, anistree 27 grams, 16 grams of Radix Glycyrrhizae, Fructus Tsaoko 16 grams, Sha Ren 27 grams, Herba Pelargonii Graveolentis 9 grams, Semen Alpiniae Katsumadai 16 grams, 11 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Angelicae Sinensis 9 grams, Fructus Foeniculi 16 grams, XIANGZI 9 grams, 16 grams of Pericarpium Zanthoxyli, Semen Myristicae 13 grams, with gauze above-mentioned spice packed and ties；
Boil thick gravy: put in soup by above-mentioned sachet, and add 3 kg water, 1500 grams of Rhizoma Zingiberis Recens, 600 grams of Herba Alii fistulosi, boiled rear boiling with soft fire 60 minutes, it is subsequently adding fried sugar 1200 grams and point puts into for 3 times, add 400 grams every time, avoid decoction to hinder color, add cooking wine 300 grams, Sal 800 grams, monosodium glutamate 30 grams, thick gravy finished product.
Embodiment 3
A kind of halogen pig ear preparation method, operating procedure is as follows:
1) fresh pig ear is cleaned, use blowtorch that pig ear surface is burned hair, again clean up after burning hair, standby；
2) the pig ear after above-mentioned cleaning out is put into and take out after thick gravy soaks 1.5 hours, hang over ventilation and pickle 2.5 hours；
3) being placed again in thick gravy by the pig ear after above-mentioned pickling, big fire turns little fire stew in soy sauce 45 minutes after boiling, Guan Huohou, and Ungula Sus domestica continues to soak 20 minutes in thick gravy, is then pulled out by pig ear and i.e. obtains halogen pig ear finished product；
Described thick gravy is prepared by following steps:
Boil soup: take 2500 grams of pig bones and hammer disconnected, 1800 grams of whole old hen into shape, put into cold water after cleaning and float and boil to opening, go its blood foam, take out wash clean standby；Take a bite stainless-steel pan and put into 20 kg water, putting into floats boil after pig bone and old hen, big fire turns boiling with soft fire 5 hours after boiled post-cooked 20 minutes, bone is pulled out formation soup；
Fry fried sugar: take a bite frying pan and put into 25 grams of edible oil, be then placed in the 1100 grams of crystal sugar powder pulverized, fry slowly with moderate heat, when sugar is by leucismus Huang, using little fire instead, sugar and oil is yellow when playing bulla, and end continues to fry from burner rapidly, get angry again, by xanthochromia dark brown, by bulla diminish bubble time, add 450 grams of 50 degree of warm water while stirring, fry to when removing burning with little fire again, be fried sugar；
Make sachet: take the Radix Angelicae Dahuricae 25 grams, Pericarpium Citri Reticulatae 8 grams, Flos Caryophylli 8 grams, Fructus Amomi Rotundus 25 grams, Rhizoma Kaempferiae 15 grams, Rhizoma Alpiniae Officinarum 15 grams, anistree 25 grams, 15 grams of Radix Glycyrrhizae, Fructus Tsaoko 15 grams, Sha Ren 25 grams, Herba Pelargonii Graveolentis 8 grams, Semen Alpiniae Katsumadai 15 grams, 10 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Angelicae Sinensis 8 grams, Fructus Foeniculi 15 grams, XIANGZI 8 grams, 15 grams of Pericarpium Zanthoxyli, Semen Myristicae 12 grams, with gauze above-mentioned spice packed and ties；
Boil thick gravy: put in soup by above-mentioned sachet, and add 2.5 kg water, 1250 grams of Rhizoma Zingiberis Recens, 500 grams of Herba Alii fistulosi, boiled rear boiling with soft fire 45 minutes, it is subsequently adding fried sugar 1050 grams and point puts into for 3 times, add 350 grams every time, avoid decoction to hinder color, add cooking wine 250 grams, Sal 700 grams, monosodium glutamate 25 grams, thick gravy finished product.
The present invention prepares convenient and simple, and the taste of the halogen pig ear of preparation is splendid, aromatic flavor, and golden yellow color is beautiful, and the Ungula Sus domestica mouthfeel using its stew in soy sauce to go out is the most pliable and the toughest but also crisp and fragrance remaining time is long, unique flavor.
The above, the only detailed description of the invention of the present invention, it is not limited to this, any those familiar with the art, in the technical scope that the invention discloses, can readily occur in change or replace, should contain within protection scope of the present invention.
Claims (2)
1. a halogen pig ear preparation method, it is characterised in that: the method operating procedure is as follows:
1) fresh pig ear is cleaned, use blowtorch that pig ear surface is burned hair, again clean up after burning hair, standby；
2) the pig ear after above-mentioned cleaning out is put into and take out after thick gravy soaks 1-2 hour, hang over ventilation and pickle 2-3 hour；
3) being placed again in thick gravy by the pig ear after above-mentioned pickling, big fire turns little fire stew in soy sauce 40-50 minute after boiling, Guan Huohou, and Ungula Sus domestica continues to soak 15-25 minute in thick gravy, is then pulled out by pig ear and i.e. obtains halogen pig ear finished product；
Described thick gravy is prepared by following steps:
Boil soup: take 2000-3000 gram of pig bone and hammer disconnected, 1500-2000 gram of whole old hen into shape, put into cold water after cleaning and float and boil to opening, go its blood foam, take out wash clean standby；Take a bite stainless-steel pan and put into 15-25 kg water, putting into floats boil after pig bone and old hen, big fire turns boiling with soft fire 4-6 hour after boiled post-cooked 15-25 minute, bone is pulled out formation soup；
Fry fried sugar: take a bite frying pan and put into 20-30 gram of edible oil, be then placed in the 1000-1200 gram of crystal sugar powder pulverized, fry slowly with moderate heat, when sugar is by leucismus Huang, using little fire instead, sugar and oil is yellow when playing bulla, and end continues to fry from burner rapidly, get angry again, by xanthochromia dark brown, by bulla diminish bubble time, add 400-500 gram of 50 degree of warm water while stirring, fry to when removing burning with little fire again, be fried sugar；
Make sachet: take Radix Angelicae Dahuricae 23-27 gram, Pericarpium Citri Reticulatae 7-9 gram, Flos Caryophylli 7-9 gram, Fructus Amomi Rotundus 23-27 gram, Rhizoma Kaempferiae 14-16 gram, Rhizoma Alpiniae Officinarum 14-16 gram, anistree 23-27 gram, 14-16 gram of Radix Glycyrrhizae, Fructus Tsaoko 14-16 gram, Sha Ren 23-27 gram, Herba Pelargonii Graveolentis 7-9 gram, Semen Alpiniae Katsumadai 14-16 gram, 9-11 gram of Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Angelicae Sinensis 7-9 gram, Fructus Foeniculi 14-16 gram, XIANGZI 7-9 gram, 14-16 gram of Pericarpium Zanthoxyli, Semen Myristicae 11-13 gram, with gauze above-mentioned spice packed and ties；
Boil thick gravy: put in soup by above-mentioned sachet, and add 2-3 kg water, 1000-1500 gram of Rhizoma Zingiberis Recens, 400-600 gram of Herba Alii fistulosi, boiled rear boiling with soft fire 50 minutes, is subsequently adding fried sugar 900-1200 gram, cooking wine 200-300 gram, Sal 500-800 gram, monosodium glutamate 20-30 gram, thick gravy finished product.
Halogen pig ear preparation method the most according to claim 1, it is characterised in that: during adding fried sugar, point 3 additions, add 300-400 gram, it is to avoid decoction hinders color every time.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578998A (en) * | 2016-12-19 | 2017-04-26 | 重庆全航食品有限公司 | Spicy pig trotter preparation method |
| CN106923215A (en) * | 2017-03-25 | 2017-07-07 | 周红 | A kind of preparation method of health halogen pig ear |
| CN107751814A (en) * | 2017-09-29 | 2018-03-06 | 绵阳市云阳食品有限公司 | A kind of production technology of sauce halogen pig ear |
| CN107788390A (en) * | 2017-09-29 | 2018-03-13 | 绵阳市云阳食品有限公司 | A kind of production technology of sauce halogen snoot point |
| CN108783194A (en) * | 2018-05-22 | 2018-11-13 | 河南广安生物科技股份有限公司 | A kind of preparation method of halogen perfume (or spice) pig ear |
| CN110692936A (en) * | 2019-11-21 | 2020-01-17 | 安徽万礼食品有限责任公司 | Processing technology of spiced pig ears |
| CN112826044A (en) * | 2021-01-08 | 2021-05-25 | 吴君兴 | Method for marinating food with edible oil |
Citations (3)
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| CN102613588A (en) * | 2012-04-19 | 2012-08-01 | 四川高金食品股份有限公司 | Instant salted pig gristle food and processing technology thereof |
| CN103892235A (en) * | 2012-12-29 | 2014-07-02 | 张涛 | Formula of marinade as well as technology |
| CN104886619A (en) * | 2015-05-08 | 2015-09-09 | 安徽省东升食品有限公司 | Production process of marinaded pig ears |
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2015
- 2015-09-28 CN CN201510625240.5A patent/CN105995584A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613588A (en) * | 2012-04-19 | 2012-08-01 | 四川高金食品股份有限公司 | Instant salted pig gristle food and processing technology thereof |
| CN103892235A (en) * | 2012-12-29 | 2014-07-02 | 张涛 | Formula of marinade as well as technology |
| CN104886619A (en) * | 2015-05-08 | 2015-09-09 | 安徽省东升食品有限公司 | Production process of marinaded pig ears |
Non-Patent Citations (1)
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578998A (en) * | 2016-12-19 | 2017-04-26 | 重庆全航食品有限公司 | Spicy pig trotter preparation method |
| CN106923215A (en) * | 2017-03-25 | 2017-07-07 | 周红 | A kind of preparation method of health halogen pig ear |
| CN107751814A (en) * | 2017-09-29 | 2018-03-06 | 绵阳市云阳食品有限公司 | A kind of production technology of sauce halogen pig ear |
| CN107788390A (en) * | 2017-09-29 | 2018-03-13 | 绵阳市云阳食品有限公司 | A kind of production technology of sauce halogen snoot point |
| CN108783194A (en) * | 2018-05-22 | 2018-11-13 | 河南广安生物科技股份有限公司 | A kind of preparation method of halogen perfume (or spice) pig ear |
| CN110692936A (en) * | 2019-11-21 | 2020-01-17 | 安徽万礼食品有限责任公司 | Processing technology of spiced pig ears |
| CN112826044A (en) * | 2021-01-08 | 2021-05-25 | 吴君兴 | Method for marinating food with edible oil |
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Application publication date: 20161012 |