CN106036517A - Instant salt roasted pig trotter and preparation method thereof - Google Patents
Instant salt roasted pig trotter and preparation method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides an instant salt roasted pig trotter and a preparation method thereof. The pig trotter is pretreated and then is cut, cured, pickled, dried, salt-roasted, internally packaged, disinfected and externally packaged and processed, so that the instant salt roasted pig trotter is formed. The instant salt roasted pig trotter provided by the invention contains no any chemical additive, is high in quality, can be stored for a long time, has golden yellow appearance, tastes glutinous, soft and chewy and can melt after nibbling; the greasy problem of the pig trotter is solved; the contents of fat, heat and cholesterol are all lower; the nutrition is richer; the instant salt roasted pig trotter has the features of salt roasted food, good flavor, hygiene and healthcare function, can be enjoyed at any time and is portable; and according to the preparation method provided by the invention, the production efficiency is high and the industrial batch production can be realized.
Description
Technical field
The present invention relates to food and manufacture field thereof, be specifically related to one i.e. Sal pig's feet and preparation method thereof.
Background technology
Pig's feet is again Ungula Sus domestica, pig hands, and point both front and back, forehoof meat boniness is few, in straight；The few bone of rear hoof meat is the most, in curved
Shape.The traditional Chinese medical science thinks that pig's feet is put down, and sweet-salty, is the delicious dish of a kind of similar Pedis Ursus and cure the disease " good medicine ".Containing rich in pig's feet
Rich collagen protein, this is a kind of gelatin substance being made up of biomacromolecule, is to constitute in tendon, ligament and connective tissue
Main protein component.In human body, collagen protein accounts for 1/3rd of protein, if collagen protein synthesis there occurs different
Often, will cause " collagenosis ".
According to food nutrition analysis expert, containing 15.8 grams of protein, fat 26.3 grams, carbohydrate in every 100 grams of pig's feets
1.7 gram.In pig's feet possibly together with the proteolysis in the nutrient substance, especially pig's feet such as vitamin A, B, C and calcium, phosphorus, ferrum after,
The content of produced 11 kinds of aminoacid such as cystine, arginine is all equally matched with Pedis Ursus.Pig's feet is nutritious, and taste can
Mouthful, it is not only common dish, but also is excellent tonic product.
Pig's feet inherently has strong waist, mends knee joint and effect of skin whitening, can be used for treating caused soreness of the waist and knees of suffering from a deficiency of the kidney
And the symptom such as cutaneous pigmentation, the colour of skin be the most black, tired, the most unable for regular extremity, foot knots, limbs fiber crops
The symptoms such as wood have certain therapeutic effect, are particularly helpful to youthful bone strengthening and strengthen body.
LIUWEI DIHUANG WAN is the enriching yin and nourishing kidney classics Chinese medicine of famous in ancient, reuses Radix Rehmanniae Preparata, enriching yin and nourishing kidney, replenishing essence benefit in side
Marrow, for monarch drug；Fructus Corni takes a tonic or nourishing food to build up one's health Liver and kidney, and can arresting seminal emission；Rhizoma Dioscoreae tonification spleen is cloudy, also can controlling nocturnal emission with astringent drugs, be ministerial drug altogether；Three medicines match, and grow
Nourishing the liver spleen kidney, is referred to as " three mend "；But the consumption of Radix Rehmanniae Preparata is Fructus Corni and Rhizoma Dioscoreae two taste sum, therefore based on tonifying kidney-yin, mends it
It is not enough to effect a permanent cure.Compatibility Rhizoma Alismatis dampness removing is let out turbid, and the taste greasy love heresy of anti-Radix Rehmanniae Preparata；Cortex Moutan let out clearly mutually fire, and FRUCTUS CORNI PREPARATA it
Temperature is puckery；Poria is light, and to ooze spleen wet, and helps the strong fortune of Rhizoma Dioscoreae.Three medicines are " three rush down ", and eliminating dampness by diuresis is turbid, clearind deficient heat, and flat its wins to take stopgap measures, all partially
For adjuvant drug.Six-element share, and three mend three rushes down, and wherein tonic consumption overweights " cathartic ", is to mend；Liver spleen kidney three is cloudy and mends, with
Tonifying kidney-yin is main, and this is the compatible experiments of LIUWEI DIHUANG WAN.
Talking about salt, what people generally will recognize that is exactly the Hakkas salt chicken, and the salt product that Hakka does passes through spice
With the parch of salt, produce that light pungent fragrant meat flavour, allow persons sponging on an aristocrat remember deep, enjoy endless aftertastes.Salt is except traditional chicken
Outside based article, popular another kind of salt product salt pig hands on market the most at present.
But, using various Chinese crude drugs as pig's feet salt adjuvant, produce non-greasy, and taste perfume (or spice) is beautiful, again rich guarantor
The salt pig's feet of strong health-preserving function also rarely has report, therefore, it is necessary to develop a kind of wide adaptability, delicious and health care instant
Pig's feet product is to meet the demand in market.
Summary of the invention
It is an object of the invention to provide one i.e. Sal pig's feet and preparation method thereof, by salt binding high temperature sterilization work
The pig's feet product that skill makes without any chemical addition agent, quality better, store the time long, mouthfeel is glutinous soft does not lose bite, nibbles i.e.
Changing, completely solve the problem that pig's feet is rich, and fat, heat and cholesterol level are the lowest, nutrition is not run off, and nutrition is richer
Richness, can enjoy, carrying convenience at any time.
To achieve these goals, the technical solution used in the present invention is as follows:
One i.e. Sal pig's feet, after pig's feet is carried out pretreatment, through stripping and slicing, pickled, pickle, air-dry, salt, inner packing, disappear
Poison and outer package process.
The preparation method of a kind of i.e. Sal pig's feet, comprises the steps:
1) pretreatment: pig's feet is carried out purified treatment；
2) stripping and slicing: the pig's feet slit edge after purifying, horizontal cutter is chopped muscles and bones (skin keeps completely not chopping off) off, is simmered in water ripe, take
Use absorbent paper suck dry moisture after going out, be cut into pig's feet block, cleaned standby seam；
3) pickled: pig's feet block to be weighed and is placed in container, add the salt solution that deployed mass concentration is 1%～5%,
Liquid level floods whole pig's feet, stirs, and drains after picking up pig's feet clean water；
4) pickle: include pickling liquid preparation and pickle tasty；
5) air-dry: pig's feet is put into air-cooled drying room, air-dry to water content be 40wt%～50wt%；
6) salt: with the food oven of temperature-adjustable, spread one layer 2～5cm thick crude salt, crude salt upper berth 3～5 layers bottom baking tray
Make the rice paper of salt chicken, the pig's feet arrangement through air-drying is placed on rice paper, after being paved with one layer, covers pig with 3～5 layers of rice paper
Foot, repaves one layer 2～3cm thickness crude salt above rice paper, two-layer crude salt wraps two-layer rice paper, and pig's feet is between two-layer rice paper, around
Covering closely with crude salt, put in the food oven being pre-heated to design temperature, controlling fire in a stove before fuel is added temperature is 100～200 DEG C, face fire
Temperature is 100～200 DEG C, salt 1.5～3.0h, then takes out；
7) inner packing: the pig's feet retort pouch through supersalt is carried out vacuum sealed package, obtains semi-finished product；
8) sterilization: be 110～121 DEG C in temperature, under conditions of pressure is 0.14～0.16MPa, enter in the way of back-pressure cooling
Row sterilization, the time is 20～40min, sterilizes and complete treats that bag temperature is cooled to less than 40 DEG C；Clean retort pouch surface, and choose several at random
Bag is placed in incubator, preserves 5～7 days, if packaging bag does not expands, still keep dry outside bag, then this batch at 36～38 DEG C
It is qualified that product is considered as sterilizing；
9) outer package: sterilized semi-finished product are loaded in outer package, gets product.
According to above scheme, described pickled temperature 1～5 DEG C, the pickled time is 0.5～3h.
According to above scheme, described in pickle and comprise the following specific steps that:
1. prepared by Chinese crude drug extracting solution: by Radix Asparagi, Radix Ophiopogonis, Herba Dendrobii, Radix Adenophorae (Radix Glehniae), Rhizoma Polygonati Odorati, Herba Pelargonii Graveolentis, Fructus Corni, Radix Rehmanniae, Rhizoma Dioscoreae,
Cortex Moutan, Rhizoma Alismatis, Poria, anise, Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi) and Pericarpium Citri Reticulatae are put in Chinese medicine extracting tank respectively, are separately added into each quality of materials 10
～15 times of drinking waters, after extraction solvent feed liquor completes, open the heating of whole stack shell chuck, until feed temperature rises in extraction pot
Close to the temperature of boiling, close the heating of stack shell epimere chuck；Continue intensification and reach design temperature, close stack shell hypomere chuck and add
Heat；It is heated to boiling with bottom chuck；Heated and regulate the heating power of stack shell hypomere chuck by bottom chuck, control to extract
In tank, to be set to decoct boiling temperature required for temperature, keeps 30min, to setting after extraction time, filters off medicinal residues, obtain extracting solution；
2. prepared by pickling liquid: by extracting solution and flavouring agent: Radix Asparagi, Radix Ophiopogonis, Herba Dendrobii, Radix Adenophorae (Radix Glehniae), Rhizoma Polygonati Odorati, Herba Pelargonii Graveolentis, Fructus Corni,
Huang, Rhizoma Dioscoreae, Cortex Moutan, Rhizoma Alismatis, Poria, anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Pericarpium Citri Reticulatae, Pericarpium Zanthoxyli, white sugar, soy sauce, edible salt mix by a certain percentage
Uniformly, pickling liquid is obtained；
3. pickle tasty: pickling liquid is directly mixed thoroughly with pig's feet, be placed in the environment of 4～10 DEG C and pickle 1～5h, every 20 minutes
Stir 1 time, make pickling liquid tasty in pig's feet.
According to above scheme, the quality of described extracting solution and flavouring agent is respectively as follows: sky with the pig's feet mass percent drained
Door winter 0%-5%, Radix Ophiopogonis 0%-5%, Herba Dendrobii 0%-5%, Radix Adenophorae (Radix Glehniae) 0%-5%, Rhizoma Polygonati Odorati 0%-5%, Herba Pelargonii Graveolentis 0.1%-
1.5%, Fructus Corni 1%-5%, Radix Rehmanniae 3%-8%, Rhizoma Dioscoreae 1%-5%, Cortex Moutan 1%-3%, Rhizoma Alismatis 1%-3%, Poria
1%-5%, anistree 0.1%-0.5%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.1%-0.5%, Pericarpium Citri Reticulatae 0.1%-0.5%, Pericarpium Zanthoxyli 0.1%-0.5%, white sand
Sugar 0.1%-0.8%, soy sauce 0.5%-1%, edible salt 0.5%-1.5%.
According to above scheme, described air-dried temperature is 10～15 DEG C, and air-dry time is 8～15h.
In the product of the present invention in addition to common Chinese crude drug, also added Radix Asparagi, Radix Ophiopogonis, Herba Dendrobii, Radix Adenophorae (Radix Glehniae), Rhizoma Polygonati Odorati
Etc. YIN nourishing medical material so that it is effect of nourishing Yin and invigorating kidney is strengthened.The halogen that product of the present invention not only has uniqueness is fragrant and the tender glutinous perfume (or spice) of bullet
Mouthfeel, be more its have the Chinese crude drug pickling liquid formula of health care (Herba Pelargonii Graveolentis, Fructus Corni, Radix Rehmanniae, Rhizoma Dioscoreae, anise, Cortex cinnamomi japonici (Ramulus Cinnamomi) and
The extracting solution of Pericarpium Citri Reticulatae etc.), pig's feet is placed in the extracting solution of these Chinese crude drugs pickles not only taste perfume (or spice) U.S., and is more beneficial for people
Health care.
The preparation method of the present invention, will make pig's feet food spread in wider array of region, allow more people enjoy delicious food
The purpose of health of body is reached while salt pig hands.The salt pig's feet leisure food outward appearance using present invention processing is golden yellow, mouth
Feel glutinous and soft do not lose bite, nibble and i.e. change, completely solve masses and eat pig's feet and generally worry rich problem, be old man and child mends
The ultimate food of calcium, have replenish the calcium, improve looks, the effect of the Dietotherapy health such as brain-strengthening, slow down aging, firmly get consumers in general and like,
There is significant economic results in society and promotional value.
The invention has the beneficial effects as follows:
(1) product of the present invention does not contains any chemical addition agent, quality better, stores the time long, and mouthfeel is glutinous soft does not lose bite, nibbles
I.e. change, completely solve masses and eat pig's feet and generally worry rich problem, there is salt food characteristic, raciness, health, have concurrently
There is health care, can enjoy at any time, easy to carry；
(2) preparation method of the present invention, uses the most pickled technology pickled again solve pig's feet seasoning inequality and need to salt down for a long time
The problem of system, uses the air-cooled drying technology of alternating temperature to solve the browning in pig's feet manufacturing process, the salt food that tool is unique
Local flavor；
(3) the preparation method production efficiency of the present invention is high, can carry out mass industrialized production.
Accompanying drawing explanation
Fig. 1 is the schematic flow sheet of preparation method of the present invention.
Detailed description of the invention
With embodiment, technical scheme is illustrated below in conjunction with the accompanying drawings.
Embodiment 1, is shown in Fig. 1:
The present invention provides one i.e. Sal pig's feet and preparation method thereof, comprises the steps:
1) pretreatment: pig's feet is carried out purified treatment；
2) stripping and slicing: the pig's feet after purifying opens limit, horizontal cutter is chopped muscles and bones (skin keeps completely not chopping off) off, is simmered in water ripe, take out
Use absorbent paper suck dry moisture afterwards, be cut into pig's feet block, cleaned standby seam；
3) pickled: pig's feet block to be weighed and is placed in container, add the salt solution that deployed mass concentration is 1.5%, liquid
Whole pig's feet is flooded in face, stirs, and temperature is 4 DEG C, and the pickled time is 1h, drains after picking up pig's feet clean water；
4) pickle: include pickling liquid preparation and pickle tasty:
1. prepared by Chinese crude drug extracting solution: by Radix Asparagi, Herba Dendrobii, Rhizoma Polygonati Odorati, Herba Pelargonii Graveolentis, Fructus Corni, Radix Rehmanniae, Rhizoma Dioscoreae, Cortex Moutan, Rhizoma Alismatis,
Poria, anise, Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi) and Pericarpium Citri Reticulatae are put in Chinese medicine extracting tank respectively, are separately added into 10 times of drinking waters of each quality of materials, extract
After solvent feed liquor completes, open the heating of whole stack shell chuck, until feed temperature rises to the temperature close to boiling in extraction pot, close
Close the heating of stack shell epimere chuck；Continue intensification and reach design temperature, close the heating of stack shell hypomere chuck；It is heated to bottom chuck
Boiling (100 DEG C)；Heated and regulate the heating power of stack shell hypomere chuck by bottom chuck, in controlling extraction pot, temperature is set to
Decoct boiling temperature required, keep 30min, after setting extraction time, filter off medicinal residues, obtain extracting solution；
2. prepared by pickling liquid: with the pig's feet Mass Calculation drained and weigh various extracting solution and flavouring agent quality: Radix Asparagi 1%,
Herba Dendrobii 2%, Rhizoma Polygonati Odorati 1%, Herba Pelargonii Graveolentis 0.4%, Fructus Corni 1%, Radix Rehmanniae 3%, Rhizoma Dioscoreae 1%, Cortex Moutan 1%, Rhizoma Alismatis 1%, Poria
1%, anise 0.3%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.2% and Pericarpium Citri Reticulatae 0.2%, Pericarpium Zanthoxyli 0.2%, white sugar 0.2%, soy sauce 0.5%, edible salt
0.7%, by uniform to all extracting solution and flavoring for mixture, obtain pickling liquid；
3. pickle tasty: pickling liquid is directly mixed thoroughly with pig's feet, be placed in the environment of 4 DEG C and pickle 2h, stirred 1 every 20 minutes
Secondary, make pickling liquid tasty in pig's feet；
5) air-dry: pig's feet is put into air-cooled drying room, and temperature is 12 DEG C, and air-dry time is 11h, air-dry to water content be 53wt%；
6) salt: with the food oven of temperature-adjustable, spreading the thick crude salt of one layer of 5cm bottom baking tray, 3 layers of crude salt upper berth makes salt
The rice paper of chicken, places on rice paper by the pig's feet arrangement through air-drying, after being paved with one layer, covers pig's feet with 4 layers of rice paper, above rice paper
Repaving one layer of 3cm thickness crude salt, two-layer crude salt wraps two-layer rice paper, and pig's feet, between two-layer rice paper, around covers closely with crude salt,
Putting in the food oven being pre-heated to design temperature, controlling fire in a stove before fuel is added temperature is 110 DEG C, and face fire temperature is 115 DEG C, salt
1.5h, then takes out；
7) inner packing: the pig's feet retort pouch through supersalt is carried out vacuum sealed package, obtains semi-finished product；
8) sterilization: be 115 DEG C in temperature, under conditions of pressure is 0.15MPa, sterilize in the way of back-pressure cooling, the time
For 25min, sterilize and complete treat that bag temperature is cooled to less than 40 DEG C；Clean retort pouch surface, and choose several bags at random and be placed in incubator,
Preserve 6 days at 37 DEG C, if packaging bag does not expands, still keep dry outside bag, then this batch products be considered as sterilizing qualified；
9) outer package: sterilized semi-finished product are loaded in outer package, gets product.
Embodiment 2:
The present invention provides one i.e. Sal pig's feet and preparation method thereof, comprises the steps:
1) pretreatment: pig's feet is carried out purified treatment；
2) stripping and slicing: the pig's feet after purifying opens limit, horizontal cutter is chopped muscles and bones (skin keeps completely not chopping off) off, is simmered in water ripe, take out
Use absorbent paper suck dry moisture afterwards, be cut into pig's feet block, cleaned standby seam；
3) pickled: pig's feet block to be weighed and is placed in container, add the salt solution that deployed mass concentration is 2%, liquid level
Flooding whole pig's feet, stir, temperature is 5 DEG C, and the pickled time is 0.5h, drains after picking up pig's feet clean water；
4) pickle: include pickling liquid preparation and pickle tasty:
1. prepared by Chinese crude drug extracting solution: by Radix Ophiopogonis, Radix Adenophorae (Radix Glehniae), Rhizoma Polygonati Odorati, Herba Pelargonii Graveolentis, Fructus Corni, Radix Rehmanniae, Rhizoma Dioscoreae, Cortex Moutan, Rhizoma Alismatis,
Poria, anise, Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi) and Pericarpium Citri Reticulatae are put in Chinese medicine extracting tank respectively, are separately added into 15 times of drinking waters of each quality of materials, extract
After solvent feed liquor completes, open the heating of whole stack shell chuck, until feed temperature rises to the temperature close to boiling in extraction pot, close
Close the heating of stack shell epimere chuck；Continue intensification and reach design temperature, close the heating of stack shell hypomere chuck；It is heated to bottom chuck
Boiling (100 DEG C)；Heated and regulate the heating power of stack shell hypomere chuck by bottom chuck, in controlling extraction pot, temperature is set to
Decoct boiling temperature required, keep 30min, after setting extraction time, filter off medicinal residues, obtain extracting solution；
2. prepared by pickling liquid: with the pig's feet Mass Calculation drained and weigh various extracting solution and flavouring agent quality: Radix Ophiopogonis
1.5%, Radix Adenophorae (Radix Glehniae) 1%, Rhizoma Polygonati Odorati 1%, Herba Pelargonii Graveolentis 0.4%, Fructus Corni 1.5%, Radix Rehmanniae 3%, Rhizoma Dioscoreae 1.5%, Cortex Moutan 1%, Rhizoma Alismatis
1%, Poria 1%, anistree 0.2%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.15%, Pericarpium Citri Reticulatae 0.15%, Pericarpium Zanthoxyli 0.1%, white sugar 0.3%, soy sauce 0.8%,
Edible salt 0.7%, by uniform to all extracting solution and flavoring for mixture, obtains pickling liquid；
3. pickle tasty: pickling liquid is directly mixed thoroughly with pig's feet, be placed in the environment of 5 DEG C and pickle 2h, stirred 1 every 20 minutes
Secondary, make pickling liquid tasty in pig's feet；
5) air-dry: pig's feet is put into air-cooled drying room, and temperature is 12 DEG C, and air-dry time is 9h, air-dry to water content be 55wt%；
6) salt: with the food oven of temperature-adjustable, spreading the thick crude salt of one layer of 4cm bottom baking tray, 3 layers of crude salt upper berth makes salt
The rice paper of chicken, places on rice paper by the pig's feet arrangement through air-drying, after being paved with one layer, covers pig's feet with 3 layers of rice paper, above rice paper
Repaving one layer 2～3cm thickness crude salt, two-layer crude salt wraps two-layer rice paper, and pig's feet, between two-layer rice paper, around covers tight with crude salt
Close, put in the food oven being pre-heated to design temperature, controlling fire in a stove before fuel is added temperature is 109 DEG C, and face fire temperature is 111 DEG C, salt
1.8h, then takes out；
7) inner packing: the pig's feet retort pouch through supersalt is carried out vacuum sealed package, obtains semi-finished product；
8) sterilization: be 121 DEG C in temperature, under conditions of pressure is 0.14MPa, sterilize in the way of back-pressure cooling, the time
For 30min, sterilize and complete treat that bag temperature is cooled to less than 40 DEG C；Clean retort pouch surface, and choose several bags at random and be placed in incubator,
Preserve 7 days at 36 DEG C, if packaging bag does not expands, still keep dry outside bag, then this batch products be considered as sterilizing qualified；
9) outer package: sterilized semi-finished product are loaded in outer package, gets product.
Embodiment 3:
The present invention provides one i.e. Sal pig's feet and preparation method thereof, comprises the steps:
1) pretreatment: pig's feet is carried out purified treatment；
2) stripping and slicing: the pig's feet after purifying opens limit, horizontal cutter is chopped muscles and bones (skin keeps completely not chopping off) off, is simmered in water ripe, take out
Use absorbent paper suck dry moisture afterwards, be cut into pig's feet block, cleaned standby seam；
3) pickled: pig's feet block to be weighed and is placed in container, add the salt solution that deployed mass concentration is 3%, liquid level
Flooding whole pig's feet, stir, temperature is 5 DEG C, and the pickled time is 0.5h, drains after picking up pig's feet clean water；
4) pickle: include pickling liquid preparation and pickle tasty:
1. prepared by Chinese crude drug extracting solution: by Radix Asparagi, Radix Ophiopogonis, Herba Dendrobii, Herba Pelargonii Graveolentis, Fructus Corni, Radix Rehmanniae, Rhizoma Dioscoreae, Cortex Moutan, pool
Rush down, Poria, anise, Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi) and Pericarpium Citri Reticulatae are put in Chinese medicine extracting tank respectively, are separately added into 12 times of drinking waters of each quality of materials,
After extraction solvent feed liquor completes, open the heating of whole stack shell chuck, until feed temperature rises to the temperature close to boiling in extraction pot
Degree, closes the heating of stack shell epimere chuck；Continue intensification and reach design temperature, close the heating of stack shell hypomere chuck；Use bottom chuck
It is heated to seething with excitement (100 DEG C)；Heated and regulate the heating power of stack shell hypomere chuck by bottom chuck, control temperature in extraction pot
It is temperature required that degree is set to decoction boiling, keeps 30min, after setting extraction time, and elimination medicinal residues, obtain extracting solution；
2. prepared by pickling liquid: with the pig's feet Mass Calculation drained and weigh various extracting solution and flavouring agent quality: Radix Asparagi 1%,
Radix Ophiopogonis 1%, Herba Dendrobii 2%, Herba Pelargonii Graveolentis 0.6%, Fructus Corni 1.5%, Radix Rehmanniae 3%, Rhizoma Dioscoreae 1.5%, Cortex Moutan 1%, Rhizoma Alismatis 1%,
Poria 1.5%, anise 0.2%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.15%, Pericarpium Citri Reticulatae 0.1%, Pericarpium Zanthoxyli 0.1%, white sugar 0.25%, soy sauce 0.7%, food
With salt 0.6%, by uniform to all extracting solution and flavoring for mixture, obtain pickling liquid；
3. pickle tasty: pickling liquid is directly mixed thoroughly with pig's feet, be placed in the environment of 8 DEG C and pickle 1.5h, stirred 1 every 20 minutes
Secondary, make pickling liquid tasty in pig's feet；
5) air-dry: pig's feet is put into air-cooled drying room, and temperature is 10 DEG C, and air-dry time is 14h, air-dry to water content be 48wt%；
6) salt: with the food oven of temperature-adjustable, spreading the thick crude salt of one layer of 3cm bottom baking tray, 3 layers of crude salt upper berth makes salt
The rice paper of chicken, places on rice paper by the pig's feet arrangement through air-drying, after being paved with one layer, covers pig's feet with 3 layers of rice paper, above rice paper
Repaving one layer 2～3cm thickness crude salt, two-layer crude salt wraps two-layer rice paper, and pig's feet, between two-layer rice paper, around covers tight with crude salt
Close, put in the food oven being pre-heated to design temperature, controlling fire in a stove before fuel is added temperature is 110 DEG C, and face fire temperature is 110 DEG C, salt
1.9h, then takes out；
7) inner packing: the pig's feet retort pouch through supersalt is carried out vacuum sealed package, obtains semi-finished product；
8) sterilization: be 110 DEG C in temperature, under conditions of pressure is 0.16MPa, sterilize in the way of back-pressure cooling, the time
For 30min, sterilize and complete treat that bag temperature is cooled to less than 40 DEG C；Clean retort pouch surface, and choose several bags at random and be placed in incubator,
Preserve 5 days at 38 DEG C, if packaging bag does not expands, still keep dry outside bag, then this batch products be considered as sterilizing qualified；
9) outer package: sterilized semi-finished product are loaded in outer package, gets product.
Above example is only in order to illustrative not limiting technical scheme, although the present invention is entered by above-described embodiment
Gone detailed description, the person skilled of this area it is understood that the present invention can be modified or replaces on an equal basis, but
Any amendment and local without departing from spirit and scope of the invention are replaced and all should be contained in scope of the presently claimed invention.
Claims (6)
1. one kind i.e. Sal pig's feet, it is characterised in that after pig's feet is carried out pretreatment, through stripping and slicing, pickled, pickle, air-dry, salt
, inner packing, sterilization and outer package process.
The preparation method of i.e. Sal pig's feet the most according to claim 1, it is characterised in that comprise the steps:
1) pretreatment: pig's feet is carried out purified treatment；
2) stripping and slicing: the pig's feet slit edge after purifying, horizontal cutter is chopped muscles and bones off, simmered in water ripe, blots water with absorbent paper after taking-up
Point, it is cut into pig's feet block, cleaned standby seam；
3) pickled: pig's feet block to be weighed and is placed in container, add the salt solution that deployed mass concentration is 1%～5%,
Liquid level floods whole pig's feet, stirs, and drains after picking up pig's feet clean water；
4) pickle: include pickling liquid preparation and pickle tasty；
5) air-dry: pig's feet is put into air-cooled drying room, air-dry to water content be 40wt%～50wt%；
6) salt: with the food oven of temperature-adjustable, spread one layer 2～5cm thick crude salt, crude salt upper berth 3～5 layers bottom baking tray
Make the rice paper of salt chicken, the pig's feet arrangement through air-drying is placed on rice paper, after being paved with one layer, covers pig with 3～5 layers of rice paper
Foot, repaves one layer 2～3cm thickness crude salt above rice paper, two-layer crude salt wraps two-layer rice paper, and pig's feet is between two-layer rice paper, around
Covering closely with crude salt, put in the food oven being pre-heated to design temperature, controlling fire in a stove before fuel is added temperature is 100～200 DEG C, face fire
Temperature is 100～200 DEG C, salt 1.5～3.0h, then takes out；
7) inner packing: the pig's feet retort pouch through supersalt is carried out vacuum sealed package, obtains semi-finished product；
8) sterilization: be 110～121 DEG C in temperature, under conditions of pressure is 0.14～0.16MPa, enter in the way of back-pressure cooling
Row sterilization, the time is 20～40min, sterilizes and complete treats that bag temperature is cooled to less than 40 DEG C；Clean retort pouch surface, and choose several at random
Bag is placed in incubator, preserves 5～7 days, if packaging bag does not expands, still keep dry outside bag, then this batch at 36～38 DEG C
It is qualified that product is considered as sterilizing；
9) outer package: sterilized semi-finished product are loaded in outer package, gets product.
The preparation method of i.e. Sal pig's feet the most according to claim 2, it is characterised in that described pickled temperature 1～5
DEG C, the pickled time is 0.5～3h.
The preparation method of i.e. Sal pig's feet the most according to claim 2, it is characterised in that described in pickle and include having as follows
Body step:
1. prepared by Chinese crude drug extracting solution: by Radix Asparagi, Radix Ophiopogonis, Herba Dendrobii, Radix Adenophorae (Radix Glehniae), Rhizoma Polygonati Odorati, Herba Pelargonii Graveolentis, Fructus Corni, Radix Rehmanniae, Rhizoma Dioscoreae,
Cortex Moutan, Rhizoma Alismatis, Poria, anise, Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi) and Pericarpium Citri Reticulatae are put in Chinese medicine extracting tank respectively, are separately added into each quality of materials 10
～15 times of drinking waters, after extraction solvent feed liquor completes, open the heating of whole stack shell chuck, until feed temperature rises in extraction pot
Close to the temperature of boiling, close the heating of stack shell epimere chuck；Continue intensification and reach design temperature, close stack shell hypomere chuck and add
Heat；It is heated to boiling with bottom chuck；Heated and regulate the heating power of stack shell hypomere chuck by bottom chuck, control to extract
In tank, to be set to decoct boiling temperature required for temperature, keeps 30min, to setting after extraction time, filters off medicinal residues, obtain extracting solution；②
Prepared by pickling liquid: by extracting solution and flavouring agent: Radix Asparagi, Radix Ophiopogonis, Herba Dendrobii, Radix Adenophorae (Radix Glehniae), Rhizoma Polygonati Odorati, Herba Pelargonii Graveolentis, Fructus Corni, Radix Rehmanniae, mountain
Medicine, Cortex Moutan, Rhizoma Alismatis, Poria, anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Pericarpium Citri Reticulatae, Pericarpium Zanthoxyli, white sugar, soy sauce, edible salt mix homogeneously by a certain percentage,
Obtain pickling liquid；
3. pickle tasty: pickling liquid is directly mixed thoroughly with pig's feet, be placed in the environment of 4～10 DEG C and pickle 1～5h, every 20 minutes
Stir 1 time, make pickling liquid tasty in pig's feet.
The preparation method of i.e. Sal pig's feet the most according to claim 4, it is characterised in that described extracting solution and flavouring agent
Quality be respectively as follows: Radix Asparagi 0%-5%, Radix Ophiopogonis 0%-5%, Herba Dendrobii 0%-5%, sand with the pig's feet mass percent drained
Ginseng 0%-5%, Rhizoma Polygonati Odorati 0%-5%, Herba Pelargonii Graveolentis 0.1%-1.5%, Fructus Corni 1%-5%, Radix Rehmanniae 3%-8%, Rhizoma Dioscoreae 1%-5%,
Cortex Moutan 1%-3%, Rhizoma Alismatis 1%-3%, Poria 1%-5%, anistree 0.1%-0.5%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.1%-0.5%, Pericarpium Citri Reticulatae
0.1%-0.5%, Pericarpium Zanthoxyli 0.1%-0.5%, white sugar 0.1%-0.8%, soy sauce 0.5%-1%, edible salt 0.5%-
1.5%.
The preparation method of i.e. Sal pig's feet the most according to claim 2, it is characterised in that described air-dried temperature is 10
～15 DEG C, air-dry time is 8～15h.
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| CN113575866A (en) * | 2021-08-09 | 2021-11-02 | 上海来伊份股份有限公司 | Method for marinating boneless chicken feet by pulse pressure |
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