CN106819904A - A kind of spicy Process for producing pig's feet with blood pressure reduction effect - Google Patents
A kind of spicy Process for producing pig's feet with blood pressure reduction effect Download PDFInfo
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- CN106819904A CN106819904A CN201611266797.5A CN201611266797A CN106819904A CN 106819904 A CN106819904 A CN 106819904A CN 201611266797 A CN201611266797 A CN 201611266797A CN 106819904 A CN106819904 A CN 106819904A
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- 230000000694 effects Effects 0.000 title claims abstract description 17
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- 230000008569 process Effects 0.000 title claims abstract description 13
- 230000009467 reduction Effects 0.000 title claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 30
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- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 7
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 7
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- 229910052736 halogen Inorganic materials 0.000 claims description 6
- 230000008859 change Effects 0.000 claims description 5
- 238000005554 pickling Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 240000004760 Pimpinella anisum Species 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 claims description 4
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- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 239000002775 capsule Substances 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 238000001514 detection method Methods 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
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- 235000008397 ginger Nutrition 0.000 claims description 4
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- 210000000003 hoof Anatomy 0.000 claims description 4
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- 239000000203 mixture Substances 0.000 claims description 4
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 claims description 4
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- 241000522254 Cassia Species 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims 2
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- 229930003268 Vitamin C Natural products 0.000 claims 1
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- 238000003304 gavage Methods 0.000 description 2
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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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of spicy Process for producing pig's feet with blood pressure reduction effect, belong to food processing technology field, specifically include following steps：（1）Cleaning removal of impurities,（2）Pickle treatment,（3）Boiling treatment,（4）Stew in soy sauce treatment,（5）Encapsulation is disinfected.Pig's feet of the invention obtained have spicy good to eat, meat it is aromatic it is strongly fragrant, the characteristics of be rich in chewy texture, while can reduce blood pressure again, be effectively improved the illness of hyperpietic, edibility is high, good in economic efficiency.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of spicy pig's feet with blood pressure reduction effect makes work
Skill.
Background technology
Contain substantial amounts of collagenic protein in pig's feet and pigskin, it can change into gelatin in gastronomical process.Gelatin has
Mesh space structure, it can combine many water, and enhancing cell physiological metabolism effectively improves body physiological function and skin histology
The water storage function of cell, is moistened cell, keeps moisture state, prevents the too early fold of skin, the aging of delaying skin
Journey.Pig's feet is tired for regular four limbs, leg cramps, numbness, hemorrhage of digestive tract, haemorrhagic shock glue ischemic brain patient
Have certain auxiliary curative effect, be also applied for after major operation and grave illness recover during old man eat.Adolescent growth is contributed to develop
With the speed for slowing down middle aged and aged women osteoporosis.
Instant based food now on the market with pig's feet as main component is more, and species is numerous and complicated various, but majority mainly exists
Made an issue of in the appearance smell of pig's feet product, eating mouth feel with being lifted, edibility, the specific aim of pig's feet are rarely improved emphatically
Improve its for human body some aspect effects food.
The content of the invention
The present invention is intended to provide a kind of spicy Process for producing pig's feet with blood pressure reduction effect, obtained pig's feet can effectively drop
Low hypertension, improves the symptom of hyperpietic.
The present invention is achieved through the following technical solutions：
A kind of spicy Process for producing pig's feet with blood pressure reduction effect, comprises the following steps：
（1）Cleaning removal of impurities：First with clear water to it is fresh or freezing pig's feet carry out cleaning treatment, remove its surface dirt impurity,
Hair, hoof nail etc., then carry out segment treatment to pig's feet with pig's feet cutting machine, and the pig's feet after segment cleaned again, go
Except taking out drained and standby after watery blood, meat mincing；
（2）Pickle treatment：By step（1）Pig's feet after treatment is put into stainless cylinder of steel, then be added thereto to pig's feet gross weight 4.5 ~
5.5% salt, 0.3 ~ 0.4% ginger, 0.2 ~ 0.3% Chinese prickly ash end, 0.2 ~ 0.3% sucrose, 0.2 ~ 0.4% compound dimension
Raw element, takes successively addition to pickle during addition, it is 2 ~ 6 DEG C to keep temperature in stainless cylinder of steel, takes out standby after pickling 5 ~ 9h；
（3）Boiling is processed：By step（2）Pig's feet after treatment is constantly rinsed well in being put into clear water, is then placed in being boiled in boiling water
Boil and take out after 6 ~ 8min, to change to and pig's feet is put into boiling again after fresh water boil same time, continuously repeat after treatment 4 ~ 5 times is boiled in boiling and take
Go out standby；
（4）Stew in soy sauce treatment：By step（3）Pig's feet after treatment is put into halogen pot, and adds clear water to submerge pig's feet, while adding
Mixed bittern material, finally adds yellow rice wine, 0.5 ~ 0.8% mushroom of pig's feet gross weight 1.5 ~ 2.5%, and being first heated to bittern with big fire boils
Rise, then holding bittern constantly boiling is heated with slow fire, take out pig's feet after 60 ~ 70min of total stew in soy sauce treatment after being cooled to room temperature
It is standby；The Mixed bittern material by following weight portion material composition：8 ~ 12 portions of capsicums, 6 ~ 10 portions of Chinese prickly ashes, 2 ~ 4 portions of fennels, 2 ~ 3 parts
Dried orange peel, 1 ~ 2 part of anise, 1 ~ 3 part of Chinese cassia tree, 1 ~ 2 part of matrimony vine, 1 ~ 2 part of polygala, 0.5 ~ 1 part of radix paeoniae rubrathe, 0.5 ~ 1 part of rhizoma atractylodis, 0.4 ~ 0.7
Part grape pip, 0.5 ~ 0.8 part of capsule of weeping forsythia；
（5）Encapsulation is disinfected：By step（4）Pig's feet after treatment takes out, and is packaged after draining surplus liquid, then to it
Carry out sterilization treatment, finally carry out detection it is qualified after can storage.
Further, step（2）Described in B B-complex in contain vitamin A, vitamin B1, vitamin B6 and dimension
Raw element C.
Further, step（3）Described in boiling boil treatment during, constantly to exclude the offscum on boiling water upper strata.
Further, step（4）Described in Mixed bittern material addition be the 0.1 ~ 0.2% of pig's feet gross weight.
Further, step（5）Described in sterilization treatment be radiation sterilization, the dose of radiation of radio sterilization for 37 ~
38kGy。
The present invention has the advantages that：
The present invention for pig's feet manufacture craft carried out targetedly improvement treatment, effectively improve pig's feet eating mouth feel and
Edibility, wherein first carrying out pickling treatment to pig's feet with the preserved materials of special collocation, effectively eliminates its life, puckery, fishy smell, connects
The repetition short time boiling treatment for carrying out, the overall chewy texture of pig's feet has been effectively ensured, added in common spice during stew in soy sauce
Add matrimony vine, polygala, the radix paeoniae rubrathe, rhizoma atractylodis, grape pip, Forsythia suspensa ingredients, effectively improved the edibility of pig's feet, enhance its drug effect
Function.It is final under each material, the common mating reaction of method, the obtained pig's feet of the present invention have spicy good to eat, meat it is aromatic it is strongly fragrant,
The characteristics of being rich in chewy texture, while can reduce blood pressure again, is effectively improved the illness of hyperpietic, and edibility is high, economic benefit
It is good.
Specific embodiment
Embodiment 1
A kind of spicy Process for producing pig's feet with blood pressure reduction effect, comprises the following steps：
（1）Cleaning removal of impurities：First with clear water to it is fresh or freezing pig's feet carry out cleaning treatment, remove its surface dirt impurity,
Hair, hoof nail etc., then carry out segment treatment to pig's feet with pig's feet cutting machine, and the pig's feet after segment cleaned again, go
Except taking out drained and standby after watery blood, meat mincing；
（2）Pickle treatment：By step（1）Pig's feet after treatment is put into stainless cylinder of steel, then is added thereto to pig's feet gross weight 4.5%
Salt, 0.3% ginger, 0.2% Chinese prickly ash end, 0.2% sucrose, 0.2% B B-complex, taken during addition and successively added
Plus pickle, it is 2 DEG C to keep temperature in stainless cylinder of steel, takes out standby after pickling 5h；
（3）Boiling is processed：By step（2）Pig's feet after treatment is constantly rinsed well in being put into clear water, is then placed in being boiled in boiling water
Boil and take out after 6min, to change to and pig's feet is put into boiling again after fresh water boil same time, continuously repeat after treatment 4 times is boiled in boiling and take out standby
With；
（4）Stew in soy sauce treatment：By step（3）Pig's feet after treatment is put into halogen pot, and adds clear water to submerge pig's feet, while adding
Mixed bittern material, finally adds yellow rice wine, 0.5% mushroom of pig's feet gross weight 1.5%, and being first heated to bittern with big fire seethes with excitement, then uses
Slow fire heating keeps bittern constantly boiling, amount to take out pig's feet after stew in soy sauce treatment 60min be cooled to it is standby after room temperature；It is described mixed
Close material composition of the halogen material by following weight portion：8 portions of capsicums, 6 portions of Chinese prickly ashes, 2 portions of fennels, 2 parts of dried orange peels, 1 part of anise, 1 portion of Chinese cassia tree,
1 part of matrimony vine, 1 part of polygala, 0.5 part of radix paeoniae rubrathe, 0.5 part of rhizoma atractylodis, 0.4 part of grape pip, 0.5 part of capsule of weeping forsythia；
（5）Encapsulation is disinfected：By step（4）Pig's feet after treatment takes out, and is packaged after draining surplus liquid, then to it
Carry out sterilization treatment, finally carry out detection it is qualified after can storage.
Further, step（2）Described in B B-complex in contain vitamin A, vitamin B1, vitamin B6 and dimension
Raw element C.
Further, step（3）Described in boiling boil treatment during, constantly to exclude the offscum on boiling water upper strata.
Further, step（4）Described in Mixed bittern material addition be the 0.1% of pig's feet gross weight.
Further, step（5）Described in sterilization treatment be radiation sterilization, the dose of radiation of radio sterilization for 37 ~
38kGy。
Embodiment 2
A kind of spicy Process for producing pig's feet with blood pressure reduction effect, comprises the following steps：
（1）Cleaning removal of impurities：First with clear water to it is fresh or freezing pig's feet carry out cleaning treatment, remove its surface dirt impurity,
Hair, hoof nail etc., then carry out segment treatment to pig's feet with pig's feet cutting machine, and the pig's feet after segment cleaned again, go
Except taking out drained and standby after watery blood, meat mincing；
（2）Pickle treatment：By step（1）Pig's feet after treatment is put into stainless cylinder of steel, then is added thereto to pig's feet gross weight 5.5%
Salt, 0.4% ginger, 0.3% Chinese prickly ash end, 0.3% sucrose, 0.4% B B-complex, taken during addition and successively added
Plus pickle, it is 6 DEG C to keep temperature in stainless cylinder of steel, takes out standby after pickling 9h；
（3）Boiling is processed：By step（2）Pig's feet after treatment is constantly rinsed well in being put into clear water, is then placed in being boiled in boiling water
Boil and take out after 8min, to change to and pig's feet is put into boiling again after fresh water boil same time, continuously repeat after treatment 5 times is boiled in boiling and take out standby
With；
（4）Stew in soy sauce treatment：By step（3）Pig's feet after treatment is put into halogen pot, and adds clear water to submerge pig's feet, while adding
Mixed bittern material, finally adds yellow rice wine, 0.8% mushroom of pig's feet gross weight 2.5%, and being first heated to bittern with big fire seethes with excitement, then uses
Slow fire heating keeps bittern constantly boiling, amount to take out pig's feet after stew in soy sauce treatment 70min be cooled to it is standby after room temperature；It is described mixed
Close material composition of the halogen material by following weight portion：12 portions of capsicums, 10 portions of Chinese prickly ashes, 4 portions of fennels, 3 portions of dried orange peels, 2 portions of anises, 3 portions of meat
Osmanthus, 2 parts of matrimony vines, 2 parts of polygalas, 1 part of radix paeoniae rubrathe, 1 part of rhizoma atractylodis, 0.7 part of grape pip, 0.8 part of capsule of weeping forsythia；
（5）Encapsulation is disinfected：By step（4）Pig's feet after treatment takes out, and is packaged after draining surplus liquid, then to it
Carry out sterilization treatment, finally carry out detection it is qualified after can storage.
Further, step（2）Described in B B-complex in contain vitamin A, vitamin B1, vitamin B6 and dimension
Raw element C.
Further, step（3）Described in boiling boil treatment during, constantly to exclude the offscum on boiling water upper strata.
Further, step（4）Described in Mixed bittern material addition be the 0.2% of pig's feet gross weight.
Further, step（5）Described in sterilization treatment be radiation sterilization, the dose of radiation of radio sterilization for 37 ~
38kGy。
Comparative example 1
This comparative example 1 compared with Example 1, in step（4）Stew in soy sauce treatment in Mixed bittern material preparation in without matrimony vine,
Polygala, the radix paeoniae rubrathe, rhizoma atractylodis, grape pip, Forsythia suspensa ingredients, method and step all same in addition.
Control group 1
Existing commercially available spicy pig's feet.
Control group 2
With matrimony vine, polygala, the radix paeoniae rubrathe, rhizoma atractylodis, grape pip, Forsythia suspensa ingredients by weight 2：2：1：1：0.7：What 0.8 mixing was brewed into
Chinese traditional medicine water extract.
In order to contrast effect of the present invention, using 1 monthly age hypertension small white mouse as experimental subjects, such small white mouse 60 is chosen
Only, six groups are divided at random, wherein five groups used as experimental group, another group fills respectively as blank control group, five groups of experimental group
The corresponding material of the above-mentioned five kinds of methods of stomach, wherein pig's feet carry out being ground into rotten treatment in advance, every per 100g small white mouses body weight correspondence
3 ~ 4g of its gavage（Rotten shape pig's feet material/Chinese traditional medicine water extract）, the physiological saline of the weight such as blank control group gavage, continuous feeding 30
My god, growth conditions, management method in addition etc. are identical and suitable, and specific experiment result is as shown in table 1 below：
Table 1
| Initial blood pressure（mmHg） | Blood pressure of the feeding after 30 days（mmHg） | |
| Embodiment 1 | 200±3.3 | 128±2.5 |
| Embodiment 2 | 205±3.6 | 125±2.2 |
| Comparative example 1 | 208±3.9 | 180±3.1 |
| Control group 1 | 201±3.0 | 187±3.0 |
| Control group 2 | 206±3.8 | 162±2.8 |
| Blank control group | 203±3.6 | 206±3.8 |
By upper table 1 as can be seen that the obtained spicy pig's feet of the present invention improves significantly to hypertension symptom effect, increase well
Strong its edibility, economic benefit is higher.
Claims (5)
1. a kind of spicy Process for producing pig's feet with blood pressure reduction effect, it is characterised in that comprise the following steps：
（1）Cleaning removal of impurities：First with clear water to it is fresh or freezing pig's feet carry out cleaning treatment, remove its surface dirt impurity,
Hair, hoof nail etc., then carry out segment treatment to pig's feet with pig's feet cutting machine, and the pig's feet after segment cleaned again, go
Except taking out drained and standby after watery blood, meat mincing；
（2）Pickle treatment：By step（1）Pig's feet after treatment is put into stainless cylinder of steel, then be added thereto to pig's feet gross weight 4.5 ~
5.5% salt, 0.3 ~ 0.4% ginger, 0.2 ~ 0.3% Chinese prickly ash end, 0.2 ~ 0.3% sucrose, 0.2 ~ 0.4% compound dimension
Raw element, takes successively addition to pickle during addition, it is 2 ~ 6 DEG C to keep temperature in stainless cylinder of steel, takes out standby after pickling 5 ~ 9h；
（3）Boiling is processed：By step（2）Pig's feet after treatment is constantly rinsed well in being put into clear water, is then placed in being boiled in boiling water
Boil and take out after 6 ~ 8min, to change to and pig's feet is put into boiling again after fresh water boil same time, continuously repeat after treatment 4 ~ 5 times is boiled in boiling and take
Go out standby；
（4）Stew in soy sauce treatment：By step（3）Pig's feet after treatment is put into halogen pot, and adds clear water to submerge pig's feet, while adding
Mixed bittern material, finally adds yellow rice wine, 0.5 ~ 0.8% mushroom of pig's feet gross weight 1.5 ~ 2.5%, and being first heated to bittern with big fire boils
Rise, then holding bittern constantly boiling is heated with slow fire, take out pig's feet after 60 ~ 70min of total stew in soy sauce treatment after being cooled to room temperature
It is standby；The Mixed bittern material by following weight portion material composition：8 ~ 12 portions of capsicums, 6 ~ 10 portions of Chinese prickly ashes, 2 ~ 4 portions of fennels, 2 ~ 3 parts
Dried orange peel, 1 ~ 2 part of anise, 1 ~ 3 part of Chinese cassia tree, 1 ~ 2 part of matrimony vine, 1 ~ 2 part of polygala, 0.5 ~ 1 part of radix paeoniae rubrathe, 0.5 ~ 1 part of rhizoma atractylodis, 0.4 ~ 0.7
Part grape pip, 0.5 ~ 0.8 part of capsule of weeping forsythia；
（5）Encapsulation is disinfected：By step（4）Pig's feet after treatment takes out, and is packaged after draining surplus liquid, then to it
Carry out sterilization treatment, finally carry out detection it is qualified after can storage.
2. a kind of spicy Process for producing pig's feet with blood pressure reduction effect according to claim 1, it is characterised in that step
（2）Described in B B-complex in contain vitamin A, vitamin B1, vitamin B6 and vitamin C.
3. a kind of spicy Process for producing pig's feet with blood pressure reduction effect according to claim 1, it is characterised in that step
（3）Described in boiling boil treatment during, constantly to exclude the offscum on boiling water upper strata.
4. a kind of spicy Process for producing pig's feet with blood pressure reduction effect according to claim 1, it is characterised in that step
（4）Described in Mixed bittern material addition be the 0.1 ~ 0.2% of pig's feet gross weight.
5. a kind of spicy Process for producing pig's feet with blood pressure reduction effect according to claim 1, it is characterised in that step
（5）Described in sterilization treatment be radiation sterilization, the dose of radiation of radio sterilization is 37 ~ 38kGy.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611266797.5A CN106819904A (en) | 2016-12-31 | 2016-12-31 | A kind of spicy Process for producing pig's feet with blood pressure reduction effect |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611266797.5A CN106819904A (en) | 2016-12-31 | 2016-12-31 | A kind of spicy Process for producing pig's feet with blood pressure reduction effect |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110367466A (en) * | 2019-08-02 | 2019-10-25 | 安徽万礼食品有限责任公司 | The method that instant food rinses marinated organisation of working, produces stew in soy sauce trotter |
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| CN103005485A (en) * | 2012-12-03 | 2013-04-03 | 安徽光正食品有限公司 | Method for processing bean pig trotter and bean pig trotter |
| CN104351823A (en) * | 2014-11-10 | 2015-02-18 | 吴秀杰 | Braised pig feet capable of lowering blood pressure and preparation method thereof |
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| CN103005485A (en) * | 2012-12-03 | 2013-04-03 | 安徽光正食品有限公司 | Method for processing bean pig trotter and bean pig trotter |
| CN104351823A (en) * | 2014-11-10 | 2015-02-18 | 吴秀杰 | Braised pig feet capable of lowering blood pressure and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110367466A (en) * | 2019-08-02 | 2019-10-25 | 安徽万礼食品有限责任公司 | The method that instant food rinses marinated organisation of working, produces stew in soy sauce trotter |
| CN110367466B (en) * | 2019-08-02 | 2022-07-29 | 安徽万礼食品有限责任公司 | Instant food rinsing and pickling processing mechanism and method for producing marinated pig trotters |
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