CN113180197A - Marinating material, preparation method of marinating material and preparation process of mustard-flavored pig trotters - Google Patents

Marinating material, preparation method of marinating material and preparation process of mustard-flavored pig trotters Download PDF

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CN113180197A
CN113180197A CN202110595551.7A CN202110595551A CN113180197A CN 113180197 A CN113180197 A CN 113180197A CN 202110595551 A CN202110595551 A CN 202110595551A CN 113180197 A CN113180197 A CN 113180197A
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parts
horseradish
marinade
auxiliary materials
decocting
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陈超俊
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Yiwu Dexiang Agricultural Development Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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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  • Food Science & Technology (AREA)
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Abstract

The invention discloses a halogen material, which comprises the following raw materials and auxiliary materials in parts by weight: raw materials: 50-75 parts of horseradish slices; auxiliary materials: 10-16 parts of compound seasoning, 6-10 parts of star anise, 5-8 parts of fennel, 5-8 parts of galangal, 5-8 parts of tsaoko amomum fruit, 5-8 parts of clove, 5-8 parts of cardamom, 5-8 parts of myrcia, 6-10 parts of tea, 5-8 parts of momordica grosvenori, 5-8 parts of dried orange peel, 5-8 parts of cassia bark, 5-8 parts of ginger, 5-20 parts of monosodium glutamate, 300 parts of salt 100, 30-60 parts of pepper, 40-60 parts of dried pepper and 300 parts of edible oil 100. According to the invention, through adding the horseradish slices, the growth of microorganisms on the pig trotters is inhibited by using isothiocyanate which is rich in the horseradish slices during stewing, meanwhile, the unique fragrance and the spicy taste of the horseradish slices are permeated into the pig trotters, so that the unique mustard taste is given to the pig trotters, the taste of the pig trotters is improved, and the horseradish slices contain rich amino acids, vitamins and multiple trace elements which are required by a human body, so that the effects of stimulating appetite, promoting the synthesis of vitamin B1, stabilizing vitamin C, resisting bacteria and resisting parasites and the like are achieved.

Description

Marinating material, preparation method of marinating material and preparation process of mustard-flavored pig trotters
Technical Field
The invention relates to the technical field of meat processing, in particular to a marinating material, a preparation method of the marinating material and a preparation process of mustard-flavored trotter.
Background
The pig trotter is one of parts of pigs which are eaten by people, contains rich collagen and has lower fat content than fat meat. It can prevent and cure skin from being shriveled and wrinkled, and can raise elasticity and toughness of skin, and has the positive effects of delaying senility and promoting growth and development of children. The traditional Chinese medicine considers that the pig trotters are neutral in nature and sweet and salty in taste, are delicious dishes similar to the bear paw and good medicines for treating diseases, and collagen in the pig trotters can be converted into gelatin in the cooking process and can be combined with a large amount of water, so that the physiological functions of the organism and the water storage function of skin tissue cells are effectively improved, the skin is prevented from being wrinkled early, the skin aging is delayed, and therefore, the pig trotters are good products for maintaining beauty and keeping young.
The spiced pig trotters are an important cooking method, the fragrance and the taste of the spiced pig trotters are closely related to the formula of the spiced materials, however, most of the spiced materials sold in the existing market are chemical seasonings, only the flavouring effect can be provided, the nutritive value is not available, and meanwhile, the meat quality of the spiced pig trotters is reduced due to cooking, production and breeding of bacteria, the taste is influenced, and the spiced pig trotters are serious and even can be rotten to cause diseases.
Therefore, a new solution is needed to solve this problem.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a marinating material, a marinating material preparation method and a mustard-flavored pig trotter preparation process so as to solve the problems in the background art.
The technical purpose of the invention is realized by the following technical scheme: the halogen material comprises the following raw materials and auxiliary materials in parts by weight: raw materials: 50-75 parts of horseradish slices; auxiliary materials: 10-16 parts of compound seasoning, 6-10 parts of star anise, 5-8 parts of fennel, 5-8 parts of galangal, 5-8 parts of tsaoko amomum fruit, 5-8 parts of clove, 5-8 parts of cardamom, 5-8 parts of myrcia, 6-10 parts of tea, 5-8 parts of momordica grosvenori, 5-8 parts of dried orange peel, 5-8 parts of cassia bark, 5-8 parts of ginger, 5-20 parts of monosodium glutamate, 300 parts of salt 100, 30-60 parts of pepper, 40-60 parts of dried pepper and 300 parts of edible oil 100.
The invention is further configured to: the composition comprises the following raw materials and auxiliary materials in parts by weight: raw materials: 60 parts of horseradish slices; auxiliary materials: 13 parts of compound seasoning, 8 parts of star anise, 5 parts of fennel, 6 parts of galangal, 6 parts of tsaoko amomum fruit, 6 parts of clove, 6 parts of cardamom, 6 parts of myrcia, 8 parts of tea, 6 parts of momordica grosvenori, 6 parts of dried orange peel, 6 parts of cassia bark, 6 parts of ginger, 13 parts of monosodium glutamate, 200 parts of salt, 45 parts of pepper, 50 parts of dried pepper and 200 parts of edible oil.
The invention also provides a preparation method of the marinade material, which comprises the following steps:
s1, preparing raw materials and auxiliary materials: taking the following components in parts by weight: raw materials: 50-75 parts of horseradish slices and auxiliary materials: 10-16 parts of compound seasoning, 6-10 parts of star anise, 5-8 parts of fennel, 5-8 parts of galangal, 5-8 parts of tsaoko amomum fruit, 5-8 parts of clove, 5-8 parts of cardamom, 5-8 parts of bay leaf, 6-10 parts of tea, 5-8 parts of momordica grosvenori, 5-8 parts of dried orange peel, 5-8 parts of cassia bark, 5-8 parts of ginger, 5-20 parts of monosodium glutamate, 300 parts of salt 100, 30-60 parts of pepper, 40-60 parts of dried pepper and 300 parts of edible oil 100;
s2, frying the oil pan: cleaning fructus Zanthoxyli and fructus Capsici, draining water, adding edible oil, heating to 55-85 deg.C, and frying;
s3, decocting auxiliary materials: weighing other auxiliary materials according to the weight parts, adding the auxiliary materials into an oil pan in S2, decocting for 30-50 minutes, turning off the fire, covering the pan, and stewing for 3-4 hours;
s4, stewing of marinade: weighing other raw materials according to the weight parts, adding the raw materials into an oil pan in S3, decocting for 20-40min with strong fire, then decocting for 30-50min with medium fire, then decocting for 10-15min with slow fire, turning off the fire, covering the pan, stewing for 2-3 h, and cooling to obtain marinade;
s5, preparing a marinating material: and (5) carrying out ultra-high temperature sterilization on the marinade in the S4 to obtain the marinade.
The invention is further configured to: the preparation method of the S1 horseradish tablet comprises the following steps: collecting fresh underground stems of horseradish, washing with water, freezing at-30 deg.C, and slicing the frozen horseradish.
The invention is further configured to: the horseradish slice adopts the middle part of the underground stem of fresh horseradish.
The invention also provides a preparation process of the mustard-flavored pig trotter, which comprises the following steps:
s1, unfreezing: taking out the frozen trotter, and naturally thawing at normal temperature;
s2, cleaning: removing impurities such as pig hair on the surface of the pig trotter treated by S1, and cleaning;
s3, cutting into halves: cutting the pig trotters processed by the step S2 into two halves along the toe separation part;
s4, blanching: putting the trotter treated in the step S3 into a boiling water pot, and heating to be fully cooked, so that the peculiar smell of the trotter is reduced;
s5, secondary cleaning: putting the trotter treated by the S4 into clear water for cleaning to remove oil stains;
s6, stewing: putting the trotter treated by the S5 into a marinating material for marinating;
s7, drying: taking out the trotter treated by the S6, and naturally airing;
s8, powder scattering: spraying horseradish powder on the surface of the trotter treated by the S7;
s9, vacuum packaging;
s10, high-temperature sterilization: sterilizing the trotter packaged by the S9 at high temperature;
s11, external packing.
The invention is further configured to: the S7 marinating time is 5-8 hours.
The invention is further configured to: the high-temperature sterilization time of S10 is 8 minutes, the temperature is 121 ℃, and the air pressure is 1.6 standard atmospheric pressures.
The invention is further configured to: the preparation process of the horseradish powder in the S8 is as follows: freezing horseradish with liquid nitrogen at-196 deg.C, and making into powder.
In conclusion, the invention has the following beneficial effects:
through adding the horseradish slices, the growth of microorganisms on the pig trotters is inhibited by utilizing isothiocyanate rich in the horseradish slices during stewing, meanwhile, the unique fragrance and the spicy taste of the horseradish slices are permeated into the pig trotters, the unique mustard taste is given to the pig trotters, the taste of the pig trotters is improved, and the horseradish slices contain rich amino acids, vitamins and multiple trace elements required by human bodies, so that the effects of stimulating appetite, promoting the synthesis of vitamin B1, stabilizing vitamin C, resisting bacteria and parasites and the like are achieved.
Drawings
FIG. 1 is a flow chart of the preparation of the halogen material of the present invention;
FIG. 2 is a flow chart of the preparation of the mustard-flavored pig trotters of the present invention.
Detailed Description
In order to make those skilled in the art better understand the technical solution of the present invention, the following detailed description of the present invention is provided with reference to the accompanying drawings and specific embodiments, and it is to be noted that the embodiments and features of the embodiments of the present application can be combined with each other without conflict.
In the description of the present invention, it should be noted that the terms "upper", "lower", "inner", "outer", "top/bottom", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of description and simplification of description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus should not be construed as limiting the present invention.
In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "disposed," "sleeved/connected," "connected," and the like are to be construed broadly, e.g., "connected," which may be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
The first embodiment is as follows: the invention provides a technical scheme that: the halogen material comprises the following raw materials and auxiliary materials in parts by weight: raw materials: 50 parts of horseradish slices; auxiliary materials: 10 parts of compound seasoning, 6 parts of star anise, 5 parts of fennel, 5 parts of galangal, 5 parts of tsaoko amomum fruit, 5 parts of clove, 5 parts of cardamom, 5 parts of myrcia, 6 parts of tea, 5 parts of momordica grosvenori, 5 parts of dried orange peel, 5 parts of cassia bark, 5 parts of ginger, 5 parts of monosodium glutamate, 100 parts of salt, 30 parts of pepper, 40 parts of dried pepper and 100 parts of edible oil.
Example two: the invention provides a technical scheme that: the halogen material comprises the following raw materials and auxiliary materials in parts by weight: raw materials: 75 parts of horseradish slices; auxiliary materials: 16 parts of compound seasoning, 10 parts of star anise, 8 parts of fennel, 8 parts of galangal, 8 parts of tsaoko amomum fruit, 8 parts of clove, 8 parts of cardamom, 8 parts of myrcia, 10 parts of tea, 8 parts of momordica grosvenori, 8 parts of dried orange peel, 8 parts of cassia bark, 8 parts of ginger, 20 parts of monosodium glutamate, 300 parts of salt, 60 parts of pepper, 60 parts of dried pepper and 300 parts of edible oil.
Example three: the invention provides a technical scheme that: the halogen material comprises the following raw materials and auxiliary materials in parts by weight: raw materials: 60 parts of horseradish slices; auxiliary materials: 13 parts of compound seasoning, 8 parts of star anise, 5 parts of fennel, 6 parts of galangal, 6 parts of tsaoko amomum fruit, 6 parts of clove, 6 parts of cardamom, 6 parts of myrcia, 8 parts of tea, 6 parts of momordica grosvenori, 6 parts of dried orange peel, 6 parts of cassia bark, 6 parts of ginger, 13 parts of monosodium glutamate, 200 parts of salt, 45 parts of pepper, 50 parts of dried pepper and 200 parts of edible oil.
Example four: referring to fig. 1, the present invention provides a technical solution: a preparation method of the marinade comprises the following steps:
s1, preparing raw materials and auxiliary materials: taking the following components in parts by weight: raw materials: 50 parts of horseradish slices; auxiliary materials: 10 parts of compound seasoning, 6 parts of star anise, 5 parts of fennel, 5 parts of galangal, 5 parts of tsaoko amomum fruit, 5 parts of clove, 5 parts of cardamom, 5 parts of myrcia, 6 parts of tea, 5 parts of momordica grosvenori, 5 parts of dried orange peel, 5 parts of cassia bark, 5 parts of ginger, 5 parts of monosodium glutamate, 100 parts of salt, 30 parts of pepper, 40 parts of dried pepper and 100 parts of edible oil;
s2, frying the oil pan: cleaning fructus Zanthoxyli and fructus Capsici, draining water, adding edible oil, heating to 55 deg.C, and frying;
s3, decocting auxiliary materials: weighing other auxiliary materials according to the weight parts, adding the auxiliary materials into an oil pan in S2, decocting for 30 minutes, turning off the fire, covering the pan and stewing for 3 hours;
s4, stewing of marinade: weighing other raw materials according to the weight parts, adding the raw materials into an oil pan in S3, decocting for 20min with strong fire, then decocting for 30min with medium fire, then decocting for 10min with slow fire, turning off the fire, covering a pot cover, stewing for 2 h, and cooling to obtain marinade;
s5, preparing a marinating material: and (5) carrying out ultra-high temperature sterilization on the marinade in the S4 to obtain the marinade.
In this embodiment, preferably, the preparation method of the horseradish tablet in S1 is as follows: collecting fresh underground stems of horseradish, washing with water, freezing at-30 deg.C, and slicing the frozen horseradish.
In this embodiment, preferably, the horseradish slices are the middle of the rhizome of fresh horseradish.
Example five: referring to fig. 1, the present invention provides a technical solution: a preparation method of the marinade comprises the following steps:
s1, preparing raw materials and auxiliary materials: taking the following components in parts by weight: raw materials: 75 parts of horseradish slices; auxiliary materials: 16 parts of compound seasoning, 10 parts of star anise, 8 parts of fennel, 8 parts of galangal, 8 parts of tsaoko amomum fruit, 8 parts of clove, 8 parts of cardamom, 8 parts of myrcia, 10 parts of tea, 8 parts of momordica grosvenori, 8 parts of dried orange peel, 8 parts of cassia bark, 8 parts of ginger, 20 parts of monosodium glutamate, 300 parts of salt, 60 parts of pepper, 60 parts of dried pepper and 300 parts of edible oil;
s2, frying the oil pan: cleaning fructus Zanthoxyli and fructus Capsici, draining water, adding edible oil, heating to 55 deg.C, and frying;
s3, decocting auxiliary materials: weighing other auxiliary materials according to the weight parts, adding the auxiliary materials into an oil pan in S2, decocting for 30 minutes, turning off the fire, covering the pan and stewing for 3 hours;
s4, stewing of marinade: weighing other raw materials according to the weight parts, adding the raw materials into an oil pan in S3, decocting for 20min with strong fire, then decocting for 30min with medium fire, then decocting for 10min with slow fire, turning off the fire, covering a pot cover, stewing for 2 h, and cooling to obtain marinade;
s5, preparing a marinating material: and (5) carrying out ultra-high temperature sterilization on the marinade in the S4 to obtain the marinade.
In this embodiment, preferably, the preparation method of the horseradish tablet in S1 is as follows: collecting fresh underground stems of horseradish, washing with water, freezing at-30 deg.C, and slicing the frozen horseradish.
In this embodiment, preferably, the horseradish slices are the middle of the rhizome of fresh horseradish.
Example six: referring to fig. 1, the present invention provides a technical solution: a preparation method of the marinade comprises the following steps:
s1, preparing raw materials and auxiliary materials: taking the following components in parts by weight: raw materials: 60 parts of horseradish slices; auxiliary materials: 13 parts of compound seasoning, 8 parts of star anise, 5 parts of fennel, 6 parts of galangal, 6 parts of tsaoko amomum fruit, 6 parts of clove, 6 parts of cardamom, 6 parts of myrcia, 8 parts of tea, 6 parts of momordica grosvenori, 6 parts of dried orange peel, 6 parts of cassia bark, 6 parts of ginger, 13 parts of monosodium glutamate, 200 parts of salt, 45 parts of pepper, 50 parts of dried pepper and 200 parts of edible oil;
s2, frying the oil pan: cleaning fructus Zanthoxyli and fructus Capsici, draining water, adding edible oil, heating to 55 deg.C, and frying;
s3, decocting auxiliary materials: weighing other auxiliary materials according to the weight parts, adding the auxiliary materials into an oil pan in S2, decocting for 30 minutes, turning off the fire, covering the pan and stewing for 3 hours;
s4, stewing of marinade: weighing other raw materials according to the weight parts, adding the raw materials into an oil pan in S3, decocting for 20min with strong fire, then decocting for 30min with medium fire, then decocting for 10min with slow fire, turning off the fire, covering a pot cover, stewing for 2 h, and cooling to obtain marinade;
s5, preparing a marinating material: and (5) carrying out ultra-high temperature sterilization on the marinade in the S4 to obtain the marinade.
In this embodiment, preferably, the preparation method of the horseradish tablet in S1 is as follows: collecting fresh underground stems of horseradish, washing with water, freezing at-30 deg.C, and slicing the frozen horseradish.
In this embodiment, preferably, the horseradish slices are the middle of the rhizome of fresh horseradish.
Example seven: referring to fig. 1, the present invention provides a technical solution: a preparation method of the marinade comprises the following steps:
s1, preparing raw materials and auxiliary materials: taking the following components in parts by weight: raw materials: 50 parts of horseradish slices; auxiliary materials: 10 parts of compound seasoning, 6 parts of star anise, 5 parts of fennel, 5 parts of galangal, 5 parts of tsaoko amomum fruit, 5 parts of clove, 5 parts of cardamom, 5 parts of myrcia, 6 parts of tea, 5 parts of momordica grosvenori, 5 parts of dried orange peel, 5 parts of cassia bark, 5 parts of ginger, 5 parts of monosodium glutamate, 100 parts of salt, 30 parts of pepper, 40 parts of dried pepper and 100 parts of edible oil;
s2, frying the oil pan: cleaning fructus Zanthoxyli and fructus Capsici, draining water, adding edible oil, and heating to 70 deg.C;
s3, decocting auxiliary materials: weighing other auxiliary materials according to the weight parts, adding the auxiliary materials into an oil pan in S2, decocting for 30 minutes, turning off the fire, covering the pan and stewing for 3 hours;
s4, stewing of marinade: weighing other raw materials according to the weight parts, adding the raw materials into an oil pan in S3, decocting for 20min with strong fire, then decocting for 30min with medium fire, then decocting for 10min with slow fire, turning off the fire, covering a pot cover, stewing for 2 h, and cooling to obtain marinade;
s5, preparing a marinating material: and (5) carrying out ultra-high temperature sterilization on the marinade in the S4 to obtain the marinade.
In this embodiment, preferably, the preparation method of the horseradish tablet in S1 is as follows: collecting fresh underground stems of horseradish, washing with water, freezing at-30 deg.C, and slicing the frozen horseradish.
In this embodiment, preferably, the horseradish slices are the middle of the rhizome of fresh horseradish.
Example eight: referring to fig. 1, the present invention provides a technical solution: a preparation method of the marinade comprises the following steps:
s1, preparing raw materials and auxiliary materials: taking the following components in parts by weight: raw materials: 75 parts of horseradish slices and auxiliary materials: 16 parts of compound seasoning, 10 parts of star anise, 8 parts of fennel, 8 parts of galangal, 8 parts of tsaoko amomum fruit, 8 parts of clove, 8 parts of cardamom, 8 parts of myrcia, 10 parts of tea, 8 parts of momordica grosvenori, 8 parts of dried orange peel, 8 parts of cassia bark, 8 parts of ginger, 20 parts of monosodium glutamate, 300 parts of salt, 60 parts of pepper, 60 parts of dried pepper and 300 parts of edible oil;
s2, frying the oil pan: cleaning fructus Zanthoxyli and fructus Capsici, draining water, adding edible oil, and heating to 70 deg.C;
s3, decocting auxiliary materials: weighing other auxiliary materials according to the weight parts, adding the auxiliary materials into an oil pan in S2, decocting for 30 minutes, turning off the fire, covering the pan and stewing for 3 hours;
s4, stewing of marinade: weighing other raw materials according to the weight parts, adding the raw materials into an oil pan in S3, decocting for 20min with strong fire, then decocting for 30min with medium fire, then decocting for 10min with slow fire, turning off the fire, covering a pot cover, stewing for 2 h, and cooling to obtain marinade;
s5, preparing a marinating material: and (5) carrying out ultra-high temperature sterilization on the marinade in the S4 to obtain the marinade.
In this embodiment, preferably, the preparation method of the horseradish tablet in S1 is as follows: collecting fresh underground stems of horseradish, washing with water, freezing at-30 deg.C, and slicing the frozen horseradish.
In this embodiment, preferably, the horseradish slices are the middle of the rhizome of fresh horseradish.
Example nine: referring to fig. 1, the present invention provides a technical solution: a preparation method of the marinade comprises the following steps:
s1, preparing raw materials and auxiliary materials: taking the following components in parts by weight: raw materials: 50 parts of horseradish slices; auxiliary materials: 10 parts of compound seasoning, 6 parts of star anise, 5 parts of fennel, 5 parts of galangal, 5 parts of tsaoko amomum fruit, 5 parts of clove, 5 parts of cardamom, 5 parts of myrcia, 6 parts of tea, 5 parts of momordica grosvenori, 5 parts of dried orange peel, 5 parts of cassia bark, 5 parts of ginger, 5 parts of monosodium glutamate, 100 parts of salt, 30 parts of pepper, 40 parts of dried pepper and 100 parts of edible oil;
s2, frying the oil pan: cleaning fructus Zanthoxyli and fructus Capsici, draining water, adding edible oil, and heating to 70 deg.C;
s3, decocting auxiliary materials: weighing other auxiliary materials according to the weight parts, adding the auxiliary materials into an oil pan in S2, decocting for 40 minutes, turning off the fire, covering the pan and stewing for 3.5 hours;
s4, stewing of marinade: weighing other raw materials according to the weight parts, adding the raw materials into an oil pan in S3, decocting for 30min with strong fire, then decocting for 40min with medium fire, then decocting for 13min with slow fire, turning off the fire, covering the pan, stewing for 2.5 h, and cooling to obtain marinade;
s5, preparing a marinating material: and (5) carrying out ultra-high temperature sterilization on the marinade in the S4 to obtain the marinade.
In this embodiment, preferably, the preparation method of the horseradish tablet in S1 is as follows: collecting fresh underground stems of horseradish, washing with water, freezing at-30 deg.C, and slicing the frozen horseradish.
In this embodiment, preferably, the horseradish slices are the middle of the rhizome of fresh horseradish.
Example ten: referring to fig. 1, the present invention provides a technical solution: a preparation method of the marinade comprises the following steps:
s1, preparing raw materials and auxiliary materials: taking the following components in parts by weight: raw materials: 50 parts of horseradish slices; auxiliary materials: 10 parts of compound seasoning, 6 parts of star anise, 5 parts of fennel, 5 parts of galangal, 5 parts of tsaoko amomum fruit, 5 parts of clove, 5 parts of cardamom, 5 parts of myrcia, 6 parts of tea, 5 parts of momordica grosvenori, 5 parts of dried orange peel, 5 parts of cassia bark, 5 parts of ginger, 5 parts of monosodium glutamate, 100 parts of salt, 30 parts of pepper, 40 parts of dried pepper and 100 parts of edible oil;
s2, frying the oil pan: cleaning and draining fructus Zanthoxyli and fructus Capsici, adding edible oil, and frying in oil pan at 85 deg.C;
s3, decocting auxiliary materials: weighing other auxiliary materials according to the weight parts, adding the auxiliary materials into an oil pan in S2, decocting for 30 minutes, turning off the fire, covering the pan and stewing for 3 hours;
s4, stewing of marinade: weighing other raw materials according to the weight parts, adding the raw materials into an oil pan in S3, decocting for 20min with strong fire, then decocting for 30min with medium fire, then decocting for 10min with slow fire, turning off the fire, covering a pot cover, stewing for 2 h, and cooling to obtain marinade;
s5, preparing a marinating material: and (5) carrying out ultra-high temperature sterilization on the marinade in the S4 to obtain the marinade.
In this embodiment, preferably, the preparation method of the horseradish tablet in S1 is as follows: collecting fresh underground stems of horseradish, washing with water, freezing at-30 deg.C, and slicing the frozen horseradish.
In this embodiment, preferably, the horseradish slices are the middle of the rhizome of fresh horseradish.
Example eleven: referring to fig. 1, the present invention provides a technical solution: a preparation method of the marinade comprises the following steps:
s1, preparing raw materials and auxiliary materials: taking the following components in parts by weight: raw materials: 50 parts of horseradish slices; auxiliary materials: 10 parts of compound seasoning, 6 parts of star anise, 5 parts of fennel, 5 parts of galangal, 5 parts of tsaoko amomum fruit, 5 parts of clove, 5 parts of cardamom, 5 parts of myrcia, 6 parts of tea, 5 parts of momordica grosvenori, 5 parts of dried orange peel, 5 parts of cassia bark, 5 parts of ginger, 5 parts of monosodium glutamate, 100 parts of salt, 30 parts of pepper, 40 parts of dried pepper and 100 parts of edible oil;
s2, frying the oil pan: cleaning fructus Zanthoxyli and fructus Capsici, draining water, adding edible oil, and heating to 70 deg.C;
s3, decocting auxiliary materials: weighing other auxiliary materials according to the weight parts, adding the auxiliary materials into an oil pan in S2, decocting for 50 minutes, turning off the fire, covering the pan cover and stewing for 4 hours;
s4, stewing of marinade: weighing other raw materials according to the weight parts, adding the raw materials into an oil pan in S3, decocting for 40min with strong fire, then decocting for 50min with medium fire, then decocting for 15min with slow fire, turning off the fire, covering the pan, stewing for 3 h, and cooling to obtain marinade;
s5, preparing a marinating material: and (5) carrying out ultra-high temperature sterilization on the marinade in the S4 to obtain the marinade.
In this embodiment, preferably, the preparation method of the horseradish tablet in S1 is as follows: collecting fresh underground stems of horseradish, washing with water, freezing at-30 deg.C, and slicing the frozen horseradish.
In this embodiment, preferably, the horseradish slices are the middle of the rhizome of fresh horseradish.
Example twelve: referring to fig. 1, the present invention provides a technical solution: a preparation method of the marinade comprises the following steps:
s1, preparing raw materials and auxiliary materials: taking the following components in parts by weight: raw materials: 50 parts of horseradish slices; auxiliary materials: 10 parts of compound seasoning, 6 parts of star anise, 5 parts of fennel, 5 parts of galangal, 5 parts of tsaoko amomum fruit, 5 parts of clove, 5 parts of cardamom, 5 parts of myrcia, 6 parts of tea, 5 parts of momordica grosvenori, 5 parts of dried orange peel, 5 parts of cassia bark, 5 parts of ginger, 5 parts of monosodium glutamate, 100 parts of salt, 30 parts of pepper, 40 parts of dried pepper and 100 parts of edible oil;
s2, frying the oil pan: cleaning and draining fructus Zanthoxyli and fructus Capsici, adding edible oil, and frying in oil pan at 85 deg.C;
s3, decocting auxiliary materials: weighing other auxiliary materials according to the weight parts, adding the auxiliary materials into an oil pan in S2, decocting for 40 minutes, turning off the fire, covering the pan and stewing for 3.5 hours;
s4, stewing of marinade: weighing other raw materials according to the weight parts, adding the raw materials into an oil pan in S3, decocting for 30min with strong fire, then decocting for 40min with medium fire, then decocting for 13min with slow fire, turning off the fire, covering the pan, stewing for 2.5 h, and cooling to obtain marinade;
s5, preparing a marinating material: and (5) carrying out ultra-high temperature sterilization on the marinade in the S4 to obtain the marinade.
In this embodiment, preferably, the preparation method of the horseradish tablet in S1 is as follows: collecting fresh underground stems of horseradish, washing with water, freezing at-30 deg.C, and slicing the frozen horseradish.
In this embodiment, preferably, the horseradish slices are the middle of the rhizome of fresh horseradish.
Example thirteen: referring to fig. 1, the present invention provides a technical solution: a preparation method of the marinade comprises the following steps:
s1, preparing raw materials and auxiliary materials: taking the following components in parts by weight: raw materials: 60 parts of horseradish slices; auxiliary materials: 13 parts of compound seasoning, 8 parts of star anise, 5 parts of fennel, 6 parts of galangal, 6 parts of tsaoko amomum fruit, 6 parts of clove, 6 parts of cardamom, 6 parts of myrcia, 8 parts of tea, 6 parts of momordica grosvenori, 6 parts of dried orange peel, 6 parts of cassia bark, 6 parts of ginger, 13 parts of monosodium glutamate, 200 parts of salt, 45 parts of pepper, 50 parts of dried pepper and 200 parts of edible oil;
s2, frying the oil pan: cleaning and draining fructus Zanthoxyli and fructus Capsici, adding edible oil, and frying in oil pan at 85 deg.C;
s3, decocting auxiliary materials: weighing other auxiliary materials according to the weight parts, adding the auxiliary materials into an oil pan in S2, decocting for 30 minutes, turning off the fire, covering the pan and stewing for 3 hours;
s4, stewing of marinade: weighing other raw materials according to the weight parts, adding the raw materials into an oil pan in S3, decocting for 20min with strong fire, then decocting for 30min with medium fire, then decocting for 10min with slow fire, turning off the fire, covering a pot cover, stewing for 2 h, and cooling to obtain marinade;
s5, preparing a marinating material: and (5) carrying out ultra-high temperature sterilization on the marinade in the S4 to obtain the marinade.
In this embodiment, preferably, the preparation method of the horseradish tablet in S1 is as follows: collecting fresh underground stems of horseradish, washing with water, freezing at-30 deg.C, and slicing the frozen horseradish.
In this embodiment, preferably, the horseradish slices are the middle of the rhizome of fresh horseradish.
Example fourteen: referring to fig. 1, the present invention provides a technical solution: a preparation method of the marinade comprises the following steps:
s1, preparing raw materials and auxiliary materials: taking the following components in parts by weight: raw materials: 60 parts of horseradish slices; auxiliary materials: 13 parts of compound seasoning, 8 parts of star anise, 5 parts of fennel, 6 parts of galangal, 6 parts of tsaoko amomum fruit, 6 parts of clove, 6 parts of cardamom, 6 parts of myrcia, 8 parts of tea, 6 parts of momordica grosvenori, 6 parts of dried orange peel, 6 parts of cassia bark, 6 parts of ginger, 13 parts of monosodium glutamate, 200 parts of salt, 45 parts of pepper, 50 parts of dried pepper and 200 parts of edible oil;
s2, frying the oil pan: cleaning fructus Zanthoxyli and fructus Capsici, draining water, adding edible oil, and heating to 70 deg.C;
s3, decocting auxiliary materials: weighing other auxiliary materials according to the weight parts, adding the auxiliary materials into an oil pan in S2, decocting for 30 minutes, turning off the fire, covering the pan and stewing for 3 hours;
s4, stewing of marinade: weighing other raw materials according to the weight parts, adding the raw materials into an oil pan in S3, decocting for 20min with strong fire, then decocting for 30min with medium fire, then decocting for 10min with slow fire, turning off the fire, covering a pot cover, stewing for 2 h, and cooling to obtain marinade;
s5, preparing a marinating material: and (5) carrying out ultra-high temperature sterilization on the marinade in the S4 to obtain the marinade.
In this embodiment, preferably, the preparation method of the horseradish tablet in S1 is as follows: collecting fresh underground stems of horseradish, washing with water, freezing at-30 deg.C, and slicing the frozen horseradish.
In this embodiment, preferably, the horseradish slices are the middle of the rhizome of fresh horseradish.
Example fifteen: referring to fig. 1, the present invention provides a technical solution: a preparation method of the marinade comprises the following steps:
s1, preparing raw materials and auxiliary materials: taking the following components in parts by weight: raw materials: 75 parts of horseradish slices and auxiliary materials: 16 parts of compound seasoning, 10 parts of star anise, 8 parts of fennel, 8 parts of galangal, 8 parts of tsaoko amomum fruit, 8 parts of clove, 8 parts of cardamom, 8 parts of myrcia, 10 parts of tea, 8 parts of momordica grosvenori, 8 parts of dried orange peel, 8 parts of cassia bark, 8 parts of ginger, 20 parts of monosodium glutamate, 300 parts of salt, 60 parts of pepper, 60 parts of dried pepper and 300 parts of edible oil;
s2, frying the oil pan: cleaning and draining fructus Zanthoxyli and fructus Capsici, adding edible oil, and frying in oil pan at 85 deg.C;
s3, decocting auxiliary materials: weighing other auxiliary materials according to the weight parts, adding the auxiliary materials into an oil pan in S2, decocting for 30 minutes, turning off the fire, covering the pan and stewing for 3 hours;
s4, stewing of marinade: weighing other raw materials according to the weight parts, adding the raw materials into an oil pan in S3, decocting for 20min with strong fire, then decocting for 30min with medium fire, then decocting for 10min with slow fire, turning off the fire, covering a pot cover, stewing for 2 h, and cooling to obtain marinade;
s5, preparing a marinating material: and (5) carrying out ultra-high temperature sterilization on the marinade in the S4 to obtain the marinade.
In this embodiment, preferably, the preparation method of the horseradish tablet in S1 is as follows: collecting fresh underground stems of horseradish, washing with water, freezing at-30 deg.C, and slicing the frozen horseradish.
In this embodiment, preferably, the horseradish slices are the middle of the rhizome of fresh horseradish.
Example sixteen: referring to fig. 1, the present invention provides a technical solution: a preparation method of the marinade comprises the following steps:
s1, preparing raw materials and auxiliary materials: taking the following components in parts by weight: raw materials: 50 parts of horseradish slices; auxiliary materials: 10 parts of compound seasoning, 6 parts of star anise, 5 parts of fennel, 5 parts of galangal, 5 parts of tsaoko amomum fruit, 5 parts of clove, 5 parts of cardamom, 5 parts of myrcia, 6 parts of tea, 5 parts of momordica grosvenori, 5 parts of dried orange peel, 5 parts of cassia bark, 5 parts of ginger, 5 parts of monosodium glutamate, 100 parts of salt, 30 parts of pepper, 40 parts of dried pepper and 100 parts of edible oil;
s2, frying the oil pan: cleaning fructus Zanthoxyli and fructus Capsici, draining water, adding edible oil, heating to 55 deg.C, and frying;
s3, decocting auxiliary materials: weighing other auxiliary materials according to the weight parts, adding the auxiliary materials into an oil pan in S2, decocting for 50 minutes, turning off the fire, covering the pan cover and stewing for 4 hours;
s4, stewing of marinade: weighing other raw materials according to the weight parts, adding the raw materials into an oil pan in S3, decocting for 40min with strong fire, then decocting for 50min with medium fire, then decocting for 15min with slow fire, turning off the fire, covering the pan, stewing for 3 h, and cooling to obtain marinade;
s5, preparing a marinating material: and (5) carrying out ultra-high temperature sterilization on the marinade in the S4 to obtain the marinade.
In this embodiment, preferably, the preparation method of the horseradish tablet in S1 is as follows: collecting fresh underground stems of horseradish, washing with water, freezing at-30 deg.C, and slicing the frozen horseradish.
In this embodiment, preferably, the horseradish slices are the middle of the rhizome of fresh horseradish.
Example seventeen: referring to fig. 1, the present invention provides a technical solution: a preparation method of the marinade comprises the following steps:
s1, preparing raw materials and auxiliary materials: taking the following components in parts by weight: raw materials: 50 parts of horseradish slices; auxiliary materials: 10 parts of compound seasoning, 6 parts of star anise, 5 parts of fennel, 5 parts of galangal, 5 parts of tsaoko amomum fruit, 5 parts of clove, 5 parts of cardamom, 5 parts of myrcia, 6 parts of tea, 5 parts of momordica grosvenori, 5 parts of dried orange peel, 5 parts of cassia bark, 5 parts of ginger, 5 parts of monosodium glutamate, 100 parts of salt, 30 parts of pepper, 40 parts of dried pepper and 100 parts of edible oil;
s2, frying the oil pan: cleaning fructus Zanthoxyli and fructus Capsici, draining water, adding edible oil, heating to 55 deg.C, and frying;
s3, decocting auxiliary materials: weighing other auxiliary materials according to the weight parts, adding the auxiliary materials into an oil pan in S2, decocting for 40 minutes, turning off the fire, covering the pan and stewing for 3.5 hours;
s4, stewing of marinade: weighing other raw materials according to the weight parts, adding the raw materials into an oil pan in S3, decocting for 30min with strong fire, then decocting for 40min with medium fire, then decocting for 13min with slow fire, turning off the fire, covering the pan, stewing for 2.5 h, and cooling to obtain marinade;
s5, preparing a marinating material: and (5) carrying out ultra-high temperature sterilization on the marinade in the S4 to obtain the marinade.
In this embodiment, preferably, the preparation method of the horseradish tablet in S1 is as follows: collecting fresh underground stems of horseradish, washing with water, freezing at-30 deg.C, and slicing the frozen horseradish.
In this embodiment, preferably, the horseradish slices are the middle of the rhizome of fresh horseradish.
Example eighteen: referring to fig. 1, the present invention provides a technical solution: a preparation method of the marinade comprises the following steps:
s1, preparing raw materials and auxiliary materials: taking the following components in parts by weight: raw materials: 60 parts of horseradish slices; auxiliary materials: 13 parts of compound seasoning, 8 parts of star anise, 5 parts of fennel, 6 parts of galangal, 6 parts of tsaoko amomum fruit, 6 parts of clove, 6 parts of cardamom, 6 parts of myrcia, 8 parts of tea, 6 parts of momordica grosvenori, 6 parts of dried orange peel, 6 parts of cassia bark, 6 parts of ginger, 13 parts of monosodium glutamate, 200 parts of salt, 45 parts of pepper, 50 parts of dried pepper and 200 parts of edible oil;
s2, frying the oil pan: cleaning fructus Zanthoxyli and fructus Capsici, draining water, adding edible oil, and heating to 70 deg.C;
s3, decocting auxiliary materials: weighing other auxiliary materials according to the weight parts, adding the auxiliary materials into an oil pan in S2, decocting for 50 minutes, turning off the fire, covering the pan cover and stewing for 4 hours;
s4, stewing of marinade: weighing other raw materials according to the weight parts, adding the raw materials into an oil pan in S3, decocting for 40min with strong fire, then decocting for 50min with medium fire, then decocting for 15min with slow fire, turning off the fire, covering the pan, stewing for 3 h, and cooling to obtain marinade;
s5, preparing a marinating material: and (5) carrying out ultra-high temperature sterilization on the marinade in the S4 to obtain the marinade.
In this embodiment, preferably, the preparation method of the horseradish tablet in S1 is as follows: collecting fresh underground stems of horseradish, washing with water, freezing at-30 deg.C, and slicing the frozen horseradish.
In this embodiment, preferably, the horseradish slices are the middle of the rhizome of fresh horseradish.
Example nineteenth: referring to fig. 1, the present invention provides a technical solution: a preparation method of the marinade comprises the following steps:
s1, preparing raw materials and auxiliary materials: taking the following components in parts by weight: raw materials: 60 parts of horseradish slices; auxiliary materials: 13 parts of compound seasoning, 8 parts of star anise, 5 parts of fennel, 6 parts of galangal, 6 parts of tsaoko amomum fruit, 6 parts of clove, 6 parts of cardamom, 6 parts of myrcia, 8 parts of tea, 6 parts of momordica grosvenori, 6 parts of dried orange peel, 6 parts of cassia bark, 6 parts of ginger, 13 parts of monosodium glutamate, 200 parts of salt, 45 parts of pepper, 50 parts of dried pepper and 200 parts of edible oil;
s2, frying the oil pan: cleaning fructus Zanthoxyli and fructus Capsici, draining water, adding edible oil, and heating to 70 deg.C;
s3, decocting auxiliary materials: weighing other auxiliary materials according to the weight parts, adding the auxiliary materials into an oil pan in S2, decocting for 40 minutes, turning off the fire, covering the pan and stewing for 3.5 hours;
s4, stewing of marinade: weighing other raw materials according to the weight parts, adding the raw materials into an oil pan in S3, decocting for 30min with strong fire, then decocting for 40min with medium fire, then decocting for 13min with slow fire, turning off the fire, covering the pan, stewing for 2.5 h, and cooling to obtain marinade;
s5, preparing a marinating material: and (5) carrying out ultra-high temperature sterilization on the marinade in the S4 to obtain the marinade.
In this embodiment, preferably, the preparation method of the horseradish tablet in S1 is as follows: collecting fresh underground stems of horseradish, washing with water, freezing at-30 deg.C, and slicing the frozen horseradish.
In this embodiment, preferably, the horseradish slices are the middle of the rhizome of fresh horseradish.
Example twenty: referring to fig. 1, the present invention provides a technical solution: a preparation method of the marinade comprises the following steps:
s1, preparing raw materials and auxiliary materials: taking the following components in parts by weight: raw materials: 75 parts of horseradish slices and auxiliary materials: 16 parts of compound seasoning, 10 parts of star anise, 8 parts of fennel, 8 parts of galangal, 8 parts of tsaoko amomum fruit, 8 parts of clove, 8 parts of cardamom, 8 parts of myrcia, 10 parts of tea, 8 parts of momordica grosvenori, 8 parts of dried orange peel, 8 parts of cassia bark, 8 parts of ginger, 20 parts of monosodium glutamate, 300 parts of salt, 60 parts of pepper, 60 parts of dried pepper and 300 parts of edible oil;
s2, frying the oil pan: cleaning and draining fructus Zanthoxyli and fructus Capsici, adding edible oil, and frying in oil pan at 85 deg.C;
s3, decocting auxiliary materials: weighing other auxiliary materials according to the weight parts, adding the auxiliary materials into an oil pan in S2, decocting for 50 minutes, turning off the fire, covering the pan cover and stewing for 4 hours;
s4, stewing of marinade: weighing other raw materials according to the weight parts, adding the raw materials into an oil pan in S3, decocting for 40min with strong fire, then decocting for 50min with medium fire, then decocting for 15min with slow fire, turning off the fire, covering the pan, stewing for 3 h, and cooling to obtain marinade;
s5, preparing a marinating material: and (5) carrying out ultra-high temperature sterilization on the marinade in the S4 to obtain the marinade.
In this embodiment, preferably, the preparation method of the horseradish tablet in S1 is as follows: collecting fresh underground stems of horseradish, washing with water, freezing at-30 deg.C, and slicing the frozen horseradish.
In this embodiment, preferably, the horseradish slices are the middle of the rhizome of fresh horseradish.
Example twenty one: referring to fig. 1, the present invention provides a technical solution: a preparation method of the marinade comprises the following steps:
s1, preparing raw materials and auxiliary materials: taking the following components in parts by weight: raw materials: 75 parts of horseradish slices and auxiliary materials: 16 parts of compound seasoning, 10 parts of star anise, 8 parts of fennel, 8 parts of galangal, 8 parts of tsaoko amomum fruit, 8 parts of clove, 8 parts of cardamom, 8 parts of myrcia, 10 parts of tea, 8 parts of momordica grosvenori, 8 parts of dried orange peel, 8 parts of cassia bark, 8 parts of ginger, 20 parts of monosodium glutamate, 300 parts of salt, 60 parts of pepper, 60 parts of dried pepper and 300 parts of edible oil;
s2, frying the oil pan: cleaning and draining fructus Zanthoxyli and fructus Capsici, adding edible oil, and frying in oil pan at 85 deg.C;
s3, decocting auxiliary materials: weighing other auxiliary materials according to the weight parts, adding the auxiliary materials into an oil pan in S2, decocting for 40 minutes, turning off the fire, covering the pan and stewing for 3.5 hours;
s4, stewing of marinade: weighing other raw materials according to the weight parts, adding the raw materials into an oil pan in S3, decocting for 30min with strong fire, then decocting for 40min with medium fire, then decocting for 13min with slow fire, turning off the fire, covering the pan, stewing for 2.5 h, and cooling to obtain marinade;
s5, preparing a marinating material: and (5) carrying out ultra-high temperature sterilization on the marinade in the S4 to obtain the marinade.
In this embodiment, preferably, the preparation method of the horseradish tablet in S1 is as follows: collecting fresh underground stems of horseradish, washing with water, freezing at-30 deg.C, and slicing the frozen horseradish.
In this embodiment, preferably, the horseradish slices are the middle of the rhizome of fresh horseradish.
Example twenty two: referring to fig. 1, the present invention provides a technical solution: a preparation method of the marinade comprises the following steps:
s1, preparing raw materials and auxiliary materials: taking the following components in parts by weight: raw materials: 50 parts of horseradish slices; auxiliary materials: 10 parts of compound seasoning, 6 parts of star anise, 5 parts of fennel, 5 parts of galangal, 5 parts of tsaoko amomum fruit, 5 parts of clove, 5 parts of cardamom, 5 parts of myrcia, 6 parts of tea, 5 parts of momordica grosvenori, 5 parts of dried orange peel, 5 parts of cassia bark, 5 parts of ginger, 5 parts of monosodium glutamate, 100 parts of salt, 30 parts of pepper, 40 parts of dried pepper and 100 parts of edible oil;
s2, frying the oil pan: cleaning and draining fructus Zanthoxyli and fructus Capsici, adding edible oil, and frying in oil pan at 85 deg.C;
s3, decocting auxiliary materials: weighing other auxiliary materials according to the weight parts, adding the auxiliary materials into an oil pan in S2, decocting for 50 minutes, turning off the fire, covering the pan cover and stewing for 4 hours;
s4, stewing of marinade: weighing other raw materials according to the weight parts, adding the raw materials into an oil pan in S3, decocting for 40min with strong fire, then decocting for 50min with medium fire, then decocting for 15min with slow fire, turning off the fire, covering the pan, stewing for 3 h, and cooling to obtain marinade;
s5, preparing a marinating material: and (5) carrying out ultra-high temperature sterilization on the marinade in the S4 to obtain the marinade.
In this embodiment, preferably, the preparation method of the horseradish tablet in S1 is as follows: collecting fresh underground stems of horseradish, washing with water, freezing at-30 deg.C, and slicing the frozen horseradish.
In this embodiment, preferably, the horseradish slices are the middle of the rhizome of fresh horseradish.
Example twenty three: referring to fig. 1, the present invention provides a technical solution: a preparation method of the marinade comprises the following steps:
s1, preparing raw materials and auxiliary materials: taking the following components in parts by weight: raw materials: 60 parts of horseradish slices; auxiliary materials: 13 parts of compound seasoning, 8 parts of star anise, 5 parts of fennel, 6 parts of galangal, 6 parts of tsaoko amomum fruit, 6 parts of clove, 6 parts of cardamom, 6 parts of myrcia, 8 parts of tea, 6 parts of momordica grosvenori, 6 parts of dried orange peel, 6 parts of cassia bark, 6 parts of ginger, 13 parts of monosodium glutamate, 200 parts of salt, 45 parts of pepper, 50 parts of dried pepper and 200 parts of edible oil;
s2, frying the oil pan: cleaning fructus Zanthoxyli and fructus Capsici, draining water, adding edible oil, heating to 55 deg.C, and frying;
s3, decocting auxiliary materials: weighing other auxiliary materials according to the weight parts, adding the auxiliary materials into an oil pan in S2, decocting for 40 minutes, turning off the fire, covering the pan and stewing for 3.5 hours;
s4, stewing of marinade: weighing other raw materials according to the weight parts, adding the raw materials into an oil pan in S3, decocting for 30min with strong fire, then decocting for 40min with medium fire, then decocting for 13min with slow fire, turning off the fire, covering the pan, stewing for 2.5 h, and cooling to obtain marinade;
s5, preparing a marinating material: and (5) carrying out ultra-high temperature sterilization on the marinade in the S4 to obtain the marinade.
In this embodiment, preferably, the preparation method of the horseradish tablet in S1 is as follows: collecting fresh underground stems of horseradish, washing with water, freezing at-30 deg.C, and slicing the frozen horseradish.
In this embodiment, preferably, the horseradish slices are the middle of the rhizome of fresh horseradish.
Example twenty-four: referring to fig. 1, the present invention provides a technical solution: a preparation method of the marinade comprises the following steps:
s1, preparing raw materials and auxiliary materials: taking the following components in parts by weight: raw materials: 50 parts of horseradish slices; auxiliary materials: 10 parts of compound seasoning, 6 parts of star anise, 5 parts of fennel, 5 parts of galangal, 5 parts of tsaoko amomum fruit, 5 parts of clove, 5 parts of cardamom, 5 parts of myrcia, 6 parts of tea, 5 parts of momordica grosvenori, 5 parts of dried orange peel, 5 parts of cassia bark, 5 parts of ginger, 5 parts of monosodium glutamate, 100 parts of salt, 30 parts of pepper, 40 parts of dried pepper and 100 parts of edible oil;
s2, frying the oil pan: cleaning fructus Zanthoxyli and fructus Capsici, draining water, adding edible oil, heating to 55 deg.C, and frying;
s3, decocting auxiliary materials: weighing other auxiliary materials according to the weight parts, adding the auxiliary materials into an oil pan in S2, decocting for 50 minutes, turning off the fire, covering the pan cover and stewing for 4 hours;
s4, stewing of marinade: weighing other raw materials according to the weight parts, adding the raw materials into an oil pan in S3, decocting for 40min with strong fire, then decocting for 50min with medium fire, then decocting for 15min with slow fire, turning off the fire, covering the pan, stewing for 3 h, and cooling to obtain marinade;
s5, preparing a marinating material: and (5) carrying out ultra-high temperature sterilization on the marinade in the S4 to obtain the marinade.
In this embodiment, preferably, the preparation method of the horseradish tablet in S1 is as follows: collecting fresh underground stems of horseradish, washing with water, freezing at-30 deg.C, and slicing the frozen horseradish.
In this embodiment, preferably, the horseradish slices are the middle of the rhizome of fresh horseradish.
Example twenty-five: referring to fig. 1, the present invention provides a technical solution: a preparation method of the marinade comprises the following steps:
s1, preparing raw materials and auxiliary materials: taking the following components in parts by weight: raw materials: 60 parts of horseradish slices; auxiliary materials: 13 parts of compound seasoning, 8 parts of star anise, 5 parts of fennel, 6 parts of galangal, 6 parts of tsaoko amomum fruit, 6 parts of clove, 6 parts of cardamom, 6 parts of myrcia, 8 parts of tea, 6 parts of momordica grosvenori, 6 parts of dried orange peel, 6 parts of cassia bark, 6 parts of ginger, 13 parts of monosodium glutamate, 200 parts of salt, 45 parts of pepper, 50 parts of dried pepper and 200 parts of edible oil;
s2, frying the oil pan: cleaning and draining fructus Zanthoxyli and fructus Capsici, adding edible oil, and frying in oil pan at 85 deg.C;
s3, decocting auxiliary materials: weighing other auxiliary materials according to the weight parts, adding the auxiliary materials into an oil pan in S2, decocting for 40 minutes, turning off the fire, covering the pan and stewing for 3.5 hours;
s4, stewing of marinade: weighing other raw materials according to the weight parts, adding the raw materials into an oil pan in S3, decocting for 30min with strong fire, then decocting for 40min with medium fire, then decocting for 13min with slow fire, turning off the fire, covering the pan, stewing for 2.5 h, and cooling to obtain marinade;
s5, preparing a marinating material: and (5) carrying out ultra-high temperature sterilization on the marinade in the S4 to obtain the marinade.
In this embodiment, preferably, the preparation method of the horseradish tablet in S1 is as follows: collecting fresh underground stems of horseradish, washing with water, freezing at-30 deg.C, and slicing the frozen horseradish.
In this embodiment, preferably, the horseradish slices are the middle of the rhizome of fresh horseradish.
Example twenty-six: referring to fig. 1, the present invention provides a technical solution: a preparation method of the marinade comprises the following steps:
s1, preparing raw materials and auxiliary materials: taking the following components in parts by weight: raw materials: 60 parts of horseradish slices; auxiliary materials: 13 parts of compound seasoning, 8 parts of star anise, 5 parts of fennel, 6 parts of galangal, 6 parts of tsaoko amomum fruit, 6 parts of clove, 6 parts of cardamom, 6 parts of myrcia, 8 parts of tea, 6 parts of momordica grosvenori, 6 parts of dried orange peel, 6 parts of cassia bark, 6 parts of ginger, 13 parts of monosodium glutamate, 200 parts of salt, 45 parts of pepper, 50 parts of dried pepper and 200 parts of edible oil;
s2, frying the oil pan: cleaning and draining fructus Zanthoxyli and fructus Capsici, adding edible oil, and frying in oil pan at 85 deg.C;
s3, decocting auxiliary materials: weighing other auxiliary materials according to the weight parts, adding the auxiliary materials into an oil pan in S2, decocting for 50 minutes, turning off the fire, covering the pan cover and stewing for 4 hours;
s4, stewing of marinade: weighing other raw materials according to the weight parts, adding the raw materials into an oil pan in S3, decocting for 40min with strong fire, then decocting for 50min with medium fire, then decocting for 15min with slow fire, turning off the fire, covering the pan, stewing for 3 h, and cooling to obtain marinade;
s5, preparing a marinating material: and (5) carrying out ultra-high temperature sterilization on the marinade in the S4 to obtain the marinade.
In this embodiment, preferably, the preparation method of the horseradish tablet in S1 is as follows: collecting fresh underground stems of horseradish, washing with water, freezing at-30 deg.C, and slicing the frozen horseradish.
In this embodiment, preferably, the horseradish slices are the middle of the rhizome of fresh horseradish.
Example twenty-seven: referring to fig. 1, the present invention provides a technical solution: a preparation method of the marinade comprises the following steps:
s1, preparing raw materials and auxiliary materials: taking the following components in parts by weight: raw materials: 75 parts of horseradish slices and auxiliary materials: 16 parts of compound seasoning, 10 parts of star anise, 8 parts of fennel, 8 parts of galangal, 8 parts of tsaoko amomum fruit, 8 parts of clove, 8 parts of cardamom, 8 parts of myrcia, 10 parts of tea, 8 parts of momordica grosvenori, 8 parts of dried orange peel, 8 parts of cassia bark, 8 parts of ginger, 20 parts of monosodium glutamate, 300 parts of salt, 60 parts of pepper, 60 parts of dried pepper and 300 parts of edible oil;
s2, frying the oil pan: cleaning fructus Zanthoxyli and fructus Capsici, draining water, adding edible oil, heating to 55 deg.C, and frying;
s3, decocting auxiliary materials: weighing other auxiliary materials according to the weight parts, adding the auxiliary materials into an oil pan in S2, decocting for 40 minutes, turning off the fire, covering the pan and stewing for 3.5 hours;
s4, stewing of marinade: weighing other raw materials according to the weight parts, adding the raw materials into an oil pan in S3, decocting for 30min with strong fire, then decocting for 40min with medium fire, then decocting for 13min with slow fire, turning off the fire, covering the pan, stewing for 2.5 h, and cooling to obtain marinade;
s5, preparing a marinating material: and (5) carrying out ultra-high temperature sterilization on the marinade in the S4 to obtain the marinade.
In this embodiment, preferably, the preparation method of the horseradish tablet in S1 is as follows: collecting fresh underground stems of horseradish, washing with water, freezing at-30 deg.C, and slicing the frozen horseradish.
In this embodiment, preferably, the horseradish slices are the middle of the rhizome of fresh horseradish.
Example twenty-eight: referring to fig. 1, the present invention provides a technical solution: a preparation method of the marinade comprises the following steps:
s1, preparing raw materials and auxiliary materials: taking the following components in parts by weight: raw materials: 75 parts of horseradish slices and auxiliary materials: 16 parts of compound seasoning, 10 parts of star anise, 8 parts of fennel, 8 parts of galangal, 8 parts of tsaoko amomum fruit, 8 parts of clove, 8 parts of cardamom, 8 parts of myrcia, 10 parts of tea, 8 parts of momordica grosvenori, 8 parts of dried orange peel, 8 parts of cassia bark, 8 parts of ginger, 20 parts of monosodium glutamate, 300 parts of salt, 60 parts of pepper, 60 parts of dried pepper and 300 parts of edible oil;
s2, frying the oil pan: cleaning fructus Zanthoxyli and fructus Capsici, draining water, adding edible oil, heating to 55 deg.C, and frying;
s3, decocting auxiliary materials: weighing other auxiliary materials according to the weight parts, adding the auxiliary materials into an oil pan in S2, decocting for 50 minutes, turning off the fire, covering the pan cover and stewing for 4 hours;
s4, stewing of marinade: weighing other raw materials according to the weight parts, adding the raw materials into an oil pan in S3, decocting for 40min with strong fire, then decocting for 50min with medium fire, then decocting for 15min with slow fire, turning off the fire, covering the pan, stewing for 3 h, and cooling to obtain marinade;
s5, preparing a marinating material: and (5) carrying out ultra-high temperature sterilization on the marinade in the S4 to obtain the marinade.
In this embodiment, preferably, the preparation method of the horseradish tablet in S1 is as follows: collecting fresh underground stems of horseradish, washing with water, freezing at-30 deg.C, and slicing the frozen horseradish.
In this embodiment, preferably, the horseradish slices are the middle of the rhizome of fresh horseradish.
Example twenty-nine: referring to fig. 1, the present invention provides a technical solution: a preparation method of the marinade comprises the following steps:
s1, preparing raw materials and auxiliary materials: taking the following components in parts by weight: raw materials: 75 parts of horseradish slices and auxiliary materials: 16 parts of compound seasoning, 10 parts of star anise, 8 parts of fennel, 8 parts of galangal, 8 parts of tsaoko amomum fruit, 8 parts of clove, 8 parts of cardamom, 8 parts of myrcia, 10 parts of tea, 8 parts of momordica grosvenori, 8 parts of dried orange peel, 8 parts of cassia bark, 8 parts of ginger, 20 parts of monosodium glutamate, 300 parts of salt, 60 parts of pepper, 60 parts of dried pepper and 300 parts of edible oil;
s2, frying the oil pan: cleaning fructus Zanthoxyli and fructus Capsici, draining water, adding edible oil, and heating to 70 deg.C;
s3, decocting auxiliary materials: weighing other auxiliary materials according to the weight parts, adding the auxiliary materials into an oil pan in S2, decocting for 40 minutes, turning off the fire, covering the pan and stewing for 3.5 hours;
s4, stewing of marinade: weighing other raw materials according to the weight parts, adding the raw materials into an oil pan in S3, decocting for 30min with strong fire, then decocting for 40min with medium fire, then decocting for 13min with slow fire, turning off the fire, covering the pan, stewing for 2.5 h, and cooling to obtain marinade;
s5, preparing a marinating material: and (5) carrying out ultra-high temperature sterilization on the marinade in the S4 to obtain the marinade.
In this embodiment, preferably, the preparation method of the horseradish tablet in S1 is as follows: collecting fresh underground stems of horseradish, washing with water, freezing at-30 deg.C, and slicing the frozen horseradish.
In this embodiment, preferably, the horseradish slices are the middle of the rhizome of fresh horseradish.
Example thirty: referring to fig. 1, the present invention provides a technical solution: a preparation method of the marinade comprises the following steps:
s1, preparing raw materials and auxiliary materials: taking the following components in parts by weight: raw materials: 75 parts of horseradish slices and auxiliary materials: 16 parts of compound seasoning, 10 parts of star anise, 8 parts of fennel, 8 parts of galangal, 8 parts of tsaoko amomum fruit, 8 parts of clove, 8 parts of cardamom, 8 parts of myrcia, 10 parts of tea, 8 parts of momordica grosvenori, 8 parts of dried orange peel, 8 parts of cassia bark, 8 parts of ginger, 20 parts of monosodium glutamate, 300 parts of salt, 60 parts of pepper, 60 parts of dried pepper and 300 parts of edible oil;
s2, frying the oil pan: cleaning fructus Zanthoxyli and fructus Capsici, draining water, adding edible oil, and heating to 70 deg.C;
s3, decocting auxiliary materials: weighing other auxiliary materials according to the weight parts, adding the auxiliary materials into an oil pan in S2, decocting for 50 minutes, turning off the fire, covering the pan cover and stewing for 4 hours;
s4, stewing of marinade: weighing other raw materials according to the weight parts, adding the raw materials into an oil pan in S3, decocting for 40min with strong fire, then decocting for 50min with medium fire, then decocting for 15min with slow fire, turning off the fire, covering the pan, stewing for 3 h, and cooling to obtain marinade;
s5, preparing a marinating material: and (5) carrying out ultra-high temperature sterilization on the marinade in the S4 to obtain the marinade.
In this embodiment, preferably, the preparation method of the horseradish tablet in S1 is as follows: collecting fresh underground stems of horseradish, washing with water, freezing at-30 deg.C, and slicing the frozen horseradish.
In this embodiment, preferably, the horseradish slices are the middle of the rhizome of fresh horseradish.
In thirty-one embodiment, referring to fig. 2, the present invention provides a technical solution: a preparation process of mustard-flavored pig trotters comprises the following steps:
s1, unfreezing: taking out the frozen trotter, and naturally thawing at normal temperature;
s2, cleaning: removing impurities such as pig hair on the surface of the pig trotter treated by S1, and cleaning;
s3, cutting into halves: cutting the pig trotters processed by the step S2 into two halves along the toe separation part;
s4, blanching: putting the trotter treated in the step S3 into a boiling water pot, and heating to be fully cooked, so that the peculiar smell of the trotter is reduced;
s5, secondary cleaning: putting the trotter treated by the S4 into clear water for cleaning to remove oil stains;
s6, stewing: putting the trotter treated by the S5 into a marinating material for marinating;
s7, drying: taking out the trotter treated by the S6, and naturally airing;
s8, powder scattering: spraying horseradish powder on the surface of the trotter treated by the S7;
s9, vacuum packaging;
s10, high-temperature sterilization: sterilizing the trotter packaged by the S9 at high temperature;
s11, external packing.
In this embodiment, the S7 halogen cooking time is preferably 5 to 8 hours.
In this embodiment, preferably, the S10 pasteurization time is 8 minutes, the temperature is 121 ℃, and the air pressure is 1.6 standard atmospheres.
In this embodiment, preferably, the preparation process of the horseradish powder in S8 is as follows: freezing horseradish with liquid nitrogen at-196 deg.C, and making into powder.
The working principle and the advantages of the invention are as follows: through adding the horseradish slices, the growth of microorganisms on the pig trotters is inhibited by utilizing isothiocyanate rich in the horseradish slices during stewing, meanwhile, the unique fragrance and the spicy taste of the horseradish slices are permeated into the pig trotters, the unique mustard taste is given to the pig trotters, the taste of the pig trotters is improved, and the horseradish slices contain rich amino acids, vitamins and multiple trace elements required by human bodies, so that the effects of stimulating appetite, promoting the synthesis of vitamin B1, stabilizing vitamin C, resisting bacteria and parasites and the like are achieved.
To verify the quality of the halogen material obtained in the fourth to thirty examples, the following experiments were carried out with the control group:
trial eating:
the marinades prepared in the fourth to thirty examples were prepared into mustard-flavored trotters and tasted separately, and 100 persons were selected for group-wise blind eating, wherein 6 persons had been served for the mustard-flavored trotters prepared in the fourth example, 8 persons had been served for the mustard-flavored trotters prepared in the fifth example, 7 persons had been served for the mustard-flavored trotters prepared in the sixth example, 10 persons had been served for the mustard-flavored trotters prepared in the seventh example, 12 persons had been served for the mustard-flavored trotters prepared in the eighth example, 14 persons had been served for the mustard-flavored trotters prepared in the ninth example, 11 persons had been served for the mustard-flavored trotters prepared in the tenth example, 9 persons had been served for the mustard-flavored trotters prepared in the eleventh example, 13 persons had been served for the mustard-flavored trotters prepared in the twelfth example, the person having a mustard-flavored pig trotter prepared by the feed-back example thirteen spices had 16 persons, the person having a mustard-flavored pig trotter prepared by the feed-back example fourteen spices had 15 persons, the person having a mustard-flavored pig trotter prepared by the feed-back example fifteen spices had 21 persons, the person having a mustard-flavored pig trotter prepared by the feed-back example sixteen spices had 10 persons, the person having a mustard-flavored pig trotter prepared by the feed-back example seventeen spices had 8 persons, the person having a mustard-flavored pig trotter prepared by the feed-back example eighteen spices had 23 persons, the person having a mustard-flavored pig trotter prepared by the feed-back example nineteen spices had 19 persons, the person having a mustard-flavored pig trotter prepared by the feed-back example twenty spices had 31 persons, the person having a mustard-flavored pig trotter prepared by the feed-back example twenty-one spices had 25 persons, the person having a mustard-flavored pig trotter prepared by the feed-back example twenty-dihalogen has 20 persons, the person having a mustard-flavored pig trotter prepared by the feed-back example twenty-flavored pig trotters had 17 persons, the person having a delicious mustard-flavored pig trotters obtained by the twenty-four spice in the feedback example was 27, the person having a delicious mustard-flavored pig trotters obtained by the twenty-five spice in the feedback example was 37, the person having a delicious mustard-flavored pig trotters obtained by the twenty-six spice in the feedback example was 40, the person having a delicious mustard-flavored pig trotters obtained by the twenty-seven spice in the feedback example was 34, the person having a delicious mustard-flavored pig trotters obtained by the twenty-eight spice in the feedback example was 43, the person having a delicious mustard-flavored pig trotters obtained by the twenty-nine spice in the feedback example was 57, and the person having a delicious mustard-flavored pig trotters obtained by the thirty spice in the feedback example was 65.
The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.

Claims (9)

1. The marinating material is characterized in that: the composition comprises the following raw materials and auxiliary materials in parts by weight: raw materials: 50-75 parts of horseradish slices; auxiliary materials: 10-16 parts of compound seasoning, 6-10 parts of star anise, 5-8 parts of fennel, 5-8 parts of galangal, 5-8 parts of tsaoko amomum fruit, 5-8 parts of clove, 5-8 parts of cardamom, 5-8 parts of myrcia, 6-10 parts of tea, 5-8 parts of momordica grosvenori, 5-8 parts of dried orange peel, 5-8 parts of cassia bark, 5-8 parts of ginger, 5-20 parts of monosodium glutamate, 300 parts of salt 100, 30-60 parts of pepper, 40-60 parts of dried pepper and 300 parts of edible oil 100.
2. The marinade of claim 1, wherein: the composition comprises the following raw materials and auxiliary materials in parts by weight: raw materials: 60 parts of horseradish slices; auxiliary materials: 13 parts of compound seasoning, 8 parts of star anise, 5 parts of fennel, 6 parts of galangal, 6 parts of tsaoko amomum fruit, 6 parts of clove, 6 parts of cardamom, 6 parts of myrcia, 8 parts of tea, 6 parts of momordica grosvenori, 6 parts of dried orange peel, 6 parts of cassia bark, 6 parts of ginger, 13 parts of monosodium glutamate, 200 parts of salt, 45 parts of pepper, 50 parts of dried pepper and 200 parts of edible oil.
3. The preparation method of the marinating material is characterized by comprising the following steps: the method comprises the following steps:
s1, preparing raw materials and auxiliary materials: taking the following components in parts by weight: raw materials: 50-75 parts of horseradish slices and auxiliary materials: 10-16 parts of compound seasoning, 6-10 parts of star anise, 5-8 parts of fennel, 5-8 parts of galangal, 5-8 parts of tsaoko amomum fruit, 5-8 parts of clove, 5-8 parts of cardamom, 5-8 parts of bay leaf, 6-10 parts of tea, 5-8 parts of momordica grosvenori, 5-8 parts of dried orange peel, 5-8 parts of cassia bark, 5-8 parts of ginger, 5-20 parts of monosodium glutamate, 300 parts of salt 100, 30-60 parts of pepper, 40-60 parts of dried pepper and 300 parts of edible oil 100;
s2, frying the oil pan: cleaning fructus Zanthoxyli and fructus Capsici, draining water, adding edible oil, heating to 55-85 deg.C, and frying;
s3, decocting auxiliary materials: weighing other auxiliary materials according to the weight parts, adding the auxiliary materials into an oil pan in S2, decocting for 30-50 minutes, turning off the fire, covering the pan, and stewing for 3-4 hours;
s4, stewing of marinade: weighing other raw materials according to the weight parts, adding the raw materials into an oil pan in S3, decocting for 20-40min with strong fire, then decocting for 30-50min with medium fire, then decocting for 10-15min with slow fire, turning off the fire, covering the pan, stewing for 2-3 h, and cooling to obtain marinade;
s5, preparing a marinating material: and (5) carrying out ultra-high temperature sterilization on the marinade in the S4 to obtain the marinade.
4. The method for preparing a marinade as claimed in claim 3, wherein: the preparation method of the S1 horseradish tablet comprises the following steps: collecting fresh underground stems of horseradish, washing with water, freezing at-30 deg.C, and slicing the frozen horseradish.
5. The method for preparing a marinade as claimed in claim 4, wherein: the horseradish slice adopts the middle part of the underground stem of fresh horseradish.
6. A preparation process of mustard-flavored pig trotters is characterized by comprising the following steps: the method comprises the following steps:
s1, unfreezing: taking out the frozen trotter, and naturally thawing at normal temperature;
s2, cleaning: removing impurities such as pig hair on the surface of the pig trotter treated by S1, and cleaning;
s3, cutting into halves: cutting the pig trotters processed by the step S2 into two halves along the toe separation part;
s4, blanching: putting the trotter treated in the step S3 into a boiling water pot, and heating to be fully cooked, so that the peculiar smell of the trotter is reduced;
s5, secondary cleaning: putting the trotter treated by the S4 into clear water for cleaning to remove oil stains;
s6, stewing: putting the trotter treated by the S5 into a marinating material for marinating;
s7, drying: taking out the trotter treated by the S6, and naturally airing;
s8, powder scattering: spraying horseradish powder on the surface of the trotter treated by the S7;
s9, vacuum packaging;
s10, high-temperature sterilization: sterilizing the trotter packaged by the S9 at high temperature;
s11, external packing.
7. The process for making mustard-flavored pettitoes according to claim 6, wherein: the S7 marinating time is 5-8 hours.
8. The process for making mustard-flavored pettitoes according to claim 6, wherein: the high-temperature sterilization time of S10 is 8 minutes, the temperature is 121 ℃, and the air pressure is 1.6 standard atmospheric pressures.
9. The process for making mustard-flavored pettitoes according to claim 6, wherein: the preparation process of the horseradish powder in the S8 is as follows: freezing horseradish with liquid nitrogen at-196 deg.C, and making into powder.
CN202110595551.7A 2021-05-29 2021-05-29 Marinating material, preparation method of marinating material and preparation process of mustard-flavored pig trotters Pending CN113180197A (en)

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Application publication date: 20210730