CN106538971A - 猪蹄无油少水的加工工艺 - Google Patents
猪蹄无油少水的加工工艺 Download PDFInfo
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- CN106538971A CN106538971A CN201611051975.2A CN201611051975A CN106538971A CN 106538971 A CN106538971 A CN 106538971A CN 201611051975 A CN201611051975 A CN 201611051975A CN 106538971 A CN106538971 A CN 106538971A
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- pig
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- soy sauce
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 44
- 238000005516 engineering process Methods 0.000 title claims abstract description 16
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 18
- 238000010411 cooking Methods 0.000 claims abstract description 11
- 240000002234 Allium sativum Species 0.000 claims abstract description 10
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 10
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 10
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 10
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000013405 beer Nutrition 0.000 claims abstract description 10
- 235000004611 garlic Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 239000001702 nutmeg Substances 0.000 claims abstract description 10
- 239000011435 rock Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 7
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 7
- 235000013409 condiments Nutrition 0.000 claims abstract description 7
- 241001116389 Aloe Species 0.000 claims abstract description 6
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 6
- 235000019864 coconut oil Nutrition 0.000 claims abstract description 6
- 239000003240 coconut oil Substances 0.000 claims abstract description 6
- 235000013547 stew Nutrition 0.000 claims abstract description 5
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 230000007306 turnover Effects 0.000 claims abstract description 4
- 244000270834 Myristica fragrans Species 0.000 claims abstract 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 235000013305 food Nutrition 0.000 claims description 4
- 240000008574 Capsicum frutescens Species 0.000 claims 3
- 235000002566 Capsicum Nutrition 0.000 claims 1
- 239000001390 capsicum minimum Substances 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 235000002639 sodium chloride Nutrition 0.000 claims 1
- 240000004160 Capsicum annuum Species 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 4
- 239000002304 perfume Substances 0.000 abstract description 3
- 235000013599 spices Nutrition 0.000 abstract description 3
- 241000498779 Myristica Species 0.000 description 6
- 241000234314 Zingiber Species 0.000 description 6
- 230000003670 easy-to-clean Effects 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 238000005452 bending Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 210000000003 hoof Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
Classifications
-
- 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
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- Seasonings (AREA)
Abstract
猪蹄无油少水的加工工艺,原料包括猪蹄、食品洗涤剂和调料,食品洗涤剂由椰子油、芦荟、乳化剂和纯净水组成,具体加工工艺步骤为将猪蹄置于食品洗涤剂中浸泡15分钟,再用清水冲洗干净,将纯净水烧开,煮沸后,将猪蹄放入水中,等水再开沸一次,捞出猪蹄;与此同时在中式炒锅中放入葱白、姜、蒜、八角、花椒、香叶、冰糖、肉蔻、生抽、老抽、啤酒、料酒、干辣椒、盐、枸杞、陈皮,并加水300g,然后将猪蹄放入中式炒锅中,一小时后翻一次,再炖1小时,然后取出即可。本发明的猪蹄加工工艺中不加油制作,香味纯正,适合三高人群;猪皮滑而劲道;只加少许水,味道纯正鲜香,使用纯净水煮制,天然的配料,味道更新鲜,猪皮颜色新鲜诱人,无盐无油无添加。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种猪蹄无油少水的加工工艺。
背景技术
猪脚又叫猪蹄、猪手、猪肘子,富含胶原蛋白,是美容养颜佳品。猪脚分前后两种,前蹄肉多骨少,呈直形,后蹄肉少骨稍多,呈弯形。常见的烹饪方法有酱,卤,烧,烤,炖等。中医认为猪蹄性平,味甘咸,是一种类似熊掌的美味菜肴及治病“良药”。猪蹄具有非常高的食疗价值,其性平,味甘咸;具有补虚弱,填肾精,健腰膝等功能,一般人都可以吃,更是老人、妇女、失血者的食疗佳品。
目前猪蹄的制作方法通常放油制作,香味不纯正,猪皮煮烂而不劲道,色泽也不好看。
发明内容
本发明针对现有猪蹄制作方法存在的不足,提供了一种猪蹄无油少水的加工工艺。
本发明解决其技术问题所采用的技术方案是:
一种猪蹄无油少水的加工工艺,原料包括猪蹄、食品洗涤剂和调料,食品洗涤剂由椰子油、芦荟、乳化剂和纯净水组成,调料包括葱白、姜、蒜、八角、花椒、香叶、冰糖、肉蔻、生抽、老抽、啤酒、料酒、干辣椒、盐、枸杞、陈皮和水,其中葱白5~8份、姜1~3份、蒜1~3份、八角1~3份、花椒1~3份、香叶1~3份、冰糖2~5份、肉蔻1~3份、生抽100~300份、老抽30~70份、啤酒400~700份、料酒30~70份、干辣椒1~3份、盐少许、枸杞1~3份、陈皮1~3份、水200~400份,具体加工工艺步骤为将猪蹄置于食品洗涤剂中浸泡15分钟,再用清水冲洗干净,将纯净水烧开,煮沸后,将猪蹄放入水中,等水再开沸一次,捞出猪蹄;与此同时在中式炒锅中放入葱白、姜、蒜、八角、花椒、香叶、冰糖、肉蔻、生抽、老抽、啤酒、料酒、干辣椒、盐、枸杞、陈皮,并加水300g,然后将猪蹄放入中式炒锅中,一小时后翻一次,再炖1小时,然后取出即可。
本发明使用的食品洗涤剂主要成分椰子油和芦荟,能去掉猪蹄腥味、使色泽鲜亮,易清理表面杂质,清理干净。
本发明的猪蹄加工工艺中不加油制作,香味纯正,适合三高人群;猪皮滑而劲道;只加少许水,味道纯正鲜香,使用纯净水煮制,天然的配料,使味道更新鲜,且猪皮颜色新鲜诱人,无盐无油无添加。
具体实施方式
一种猪蹄无油少水的加工工艺,原料包括猪蹄、食品洗涤剂和调料,食品洗涤剂由椰子油、芦荟、乳化剂和纯净水组成,调料包括葱白、姜、蒜、八角、花椒、香叶、冰糖、肉蔻、生抽、老抽、啤酒、料酒、干辣椒、盐、枸杞、陈皮和水,其中葱白5~8份、姜1~3份、蒜1~3份、八角1~3份、花椒1~3份、香叶1~3份、冰糖2~5份、肉蔻1~3份、生抽100~300份、老抽30~70份、啤酒400~700份、料酒30~70份、干辣椒1~3份、盐少许、枸杞1~3份、陈皮1~3份、水200~400份,具体加工工艺步骤为将猪蹄置于食品洗涤剂中浸泡15分钟,再用清水冲洗干净,将纯净水烧开,煮沸后,将猪蹄放入水中,等水再开沸一次,捞出猪蹄;与此同时在中式炒锅中放入葱白、姜、蒜、八角、花椒、香叶、冰糖、肉蔻、生抽、老抽、啤酒、料酒、干辣椒、盐、枸杞、陈皮,并加水300g,然后将猪蹄放入中式炒锅中,一小时后翻一次,再炖1小时,然后取出即可。
本发明使用的食品洗涤剂主要成分椰子油和芦荟,能去掉猪蹄腥味、使色泽鲜亮,易清理表面杂质,清理干净。
本发明的猪蹄加工工艺中不加油制作,香味纯正,适合三高人群;猪皮滑而劲道;只加少许水,味道纯正鲜香,使用纯净水煮制,天然的配料,使味道更新鲜,且猪皮颜色新鲜诱人,无盐无油无添加。
Claims (1)
1.一种猪蹄无油少水的加工工艺,其特征是原料包括猪蹄、食品洗涤剂和调料,食品洗涤剂由椰子油、芦荟、乳化剂和纯净水组成,调料包括葱白、姜、蒜、八角、花椒、香叶、冰糖、肉蔻、生抽、老抽、啤酒、料酒、干辣椒、盐、枸杞、陈皮和水,其中葱白5~8份、姜1~3份、蒜1~3份、八角1~3份、花椒1~3份、香叶1~3份、冰糖2~5份、肉蔻1~3份、生抽100~300份、老抽30~70份、啤酒400~700份、料酒30~70份、干辣椒1~3份、盐少许、枸杞1~3份、陈皮1~3份、水200~400份,具体加工工艺步骤为将猪蹄置于食品洗涤剂中浸泡15分钟,再用清水冲洗干净,将纯净水烧开,煮沸后,将猪蹄放入水中,等水再开沸一次,捞出猪蹄;与此同时在中式炒锅中放入葱白、姜、蒜、八角、花椒、香叶、冰糖、肉蔻、生抽、老抽、啤酒、料酒、干辣椒、盐、枸杞、陈皮,并加水300g,然后将猪蹄放入中式炒锅中,一小时后翻一次,再炖1小时,然后取出即可。
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Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104059785A (zh) * | 2014-06-20 | 2014-09-24 | 苏州锐耐洁电子科技新材料有限公司 | 一种滋润清洗剂 |
CN105995589A (zh) * | 2016-07-16 | 2016-10-12 | 马鞍山中安食品科技有限公司 | 一种酱猪蹄的加工方法 |
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Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104059785A (zh) * | 2014-06-20 | 2014-09-24 | 苏州锐耐洁电子科技新材料有限公司 | 一种滋润清洗剂 |
CN105995589A (zh) * | 2016-07-16 | 2016-10-12 | 马鞍山中安食品科技有限公司 | 一种酱猪蹄的加工方法 |
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