CN115039854A - Pig trotter processing technological process - Google Patents
Pig trotter processing technological process Download PDFInfo
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- CN115039854A CN115039854A CN202210852161.8A CN202210852161A CN115039854A CN 115039854 A CN115039854 A CN 115039854A CN 202210852161 A CN202210852161 A CN 202210852161A CN 115039854 A CN115039854 A CN 115039854A
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Classifications
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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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B5/00—Accessories for use during or after slaughtering
- A22B5/08—Scalding; Scraping; Dehairing; Singeing
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C17/00—Other devices for processing meat or bones
- A22C17/08—Cleaning, e.g. washing, meat or sausages
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- 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
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- 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
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Abstract
The invention discloses a pig trotter processing process flow, which comprises the following steps: s1, selecting materials: selecting fresh pig trotters or refrigerated pig trotters 100kg frozen for no more than 30 days, and sampling and detecting the pig trotters; s2, preprocessing: firstly beating the hoof cover of the pig trotters by using a pliers to loosen the hoof cover, then forcibly pulling off the hoof cover, then carrying out fully and uniformly spray-burning on the surfaces of the pig trotters by using an alcohol spray gun until the fluff on the surfaces of the pig trotters is burnt out and the skins of the pig trotters slightly turn up, putting the treated pig trotters into clear water, and soaking for 10-20 min; s3, cleaning: fully brushing the soaked pig trotters by using steel wire balls, washing for multiple times, and arranging a fancy knife in the middle of the pig trotters; the raw material proportion used by the pig trotter processing technology is obtained through multiple trials and scientific proportion, food additives are not added separately during marinating, red yeast rice or fermented bean curd juice is used for coloring, and the pig trotter produced by marinating is orange red and bright in color, pure in taste, unique in flavor and not easy to cause the problem of greasy taste.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a pig trotter processing technological process.
Background
The pig trotter is a traditional food material in China and is divided into a front food and a rear food, wherein the front trotter meat has more bones and is straight, and the rear trotter meat has less bones and is slightly more bones and is bent. The pig trotter contains abundant collagen, which is a glue material composed of biological macromolecules and is the most main protein component in tendon, ligament and connective tissue. The traditional Chinese medicine considers that the trotter is neutral in nature, sweet and salty in taste, and is a delicious dish similar to the bear paw and a good medicine for treating diseases. The pig trotter is rich in nutrition, contains various collagens, has the health-care effects of beautifying and resisting aging on a human body after being eaten frequently, has excellent mouthfeel and unique flavor, and is deeply loved by people.
The pig trotters are eaten very early in China, and the marinating processing is one of the important modes of pig trotters. Because the life rhythm of modern people is faster, the ready-to-eat pig trotters are very common in life. At present, various food additives are added to marinated pig trotters on the market when the pig trotters are processed in order to prolong the storage time of the pig trotters and increase the taste and color of the pig trotters. Due to the batch processing of the pig trotters, hairy sweat glands on the pig trotters cannot be removed in place, so that part of the pig trotters have a certain fishy smell when being eaten.
More food additives are added in the traditional pig trotter processing technology, after the pig trotter is eaten, fishy smell and discomfort of people are easily caused, the pig trotters cannot be processed in place in batch processing, and the taste of the product is soft and poor.
Disclosure of Invention
The invention aims to provide a pig trotter processing process flow to solve the problems that more food additives are added in the traditional pig trotter processing process provided by the background art, the pig trotters are easy to smell and feel uncomfortable after being eaten, the pig trotters cannot be processed in place in batch processing, and the taste of the product is soft and poor.
Therefore, the invention provides a pig trotter processing process flow, which comprises the following steps:
s1, selecting materials: selecting fresh pig trotters or refrigerated pig trotters 100kg frozen for no more than 30 days, and sampling and detecting the pig trotters;
s2, preprocessing: firstly beating the hoof cover of the pig trotters by using a pliers to loosen the hoof cover, then forcibly pulling off the hoof cover, then carrying out fully and uniformly spray-burning on the surfaces of the pig trotters by using an alcohol spray gun until the fluff on the surfaces of the pig trotters is burnt out and the skins of the pig trotters slightly turn up, putting the treated pig trotters into clear water, and soaking for 10-20 min;
s3, cleaning: fully scrubbing the soaked pig trotters by using steel wire balls, performing elutriation for multiple times, arranging a flower cutter in the middle of the pig trotters till the main bones are exposed, removing impurities and unfired fluff on the surfaces of the pig trotters and in gaps of the pig trotters in the scrubbing process, which is an important step of removing the fishy smell of the pig trotters, and soaking the washed pig trotters in cold water;
s4, blanching: putting the soaked and cleaned pig trotters into a pot with cold water, adding scallion, ginger and a proper amount of cooking wine into the pot, scalding the pig trotters for 5-8min after the pot is opened, taking out the pig trotters, draining the water and cleaning;
s5, frying: cleaning scallion and ginger, placing the scallion and ginger into a slicing machine, cutting the scallion into sections, slicing the ginger, preparing a proper amount of marinated spice, placing the marinated spice into a cleaned basin, adding clear water until the spice overflows, soaking for 5-10 minutes to fully moisten the spice, fishing out the spice, controlling water, adding 2-3kg of edible oil into a frying pan, pouring the moistened spice into the frying pan after oil is hot, frying until the surface of the spice is slightly yellow, fishing out the spice, placing the spice into a metal filter cylinder for standby use, adding 0.1kg of rock sugar into the oil for controlling the fried spice, frying until the rock sugar is molten, adding a proper amount of clear water for dilution after the surface is continuously and finely soaked, and pouring out the diluted rock sugar water for standby use;
s6, preparing materials: adding 120Kg of soup-stock into a marinating pot, directly putting the metal filter cartridge containing the fried spices into the marinating pot, keeping boiling and heating for 20-30min after the pot is boiled, standing, sequentially putting the cleaned pig trotters into the marinating pot, and pouring the sugar color fried in the step S5 into the marinating pot;
s7, seasoning: adding 0.6-0.8kg of edible salt, 5-6kg of light soy sauce, 1-2kg of dark soy sauce, 0.8-1kg of oyster sauce, 0.01-0.02kg of dried mushroom, 0.2-0.3kg of chicken powder and 0.2-0.3kg of colorant into a marinating pot;
s8, marinating: heating and marinating the marinated soup, starting timing after the marinated soup is boiled, controlling the boiling time to be 60-90min, stopping heating after the boiling is finished, standing under the condition of not opening a pot cover, and soaking the boiled pig trotters in the marinated pot for 60-80 min;
s9, cooling and packaging: opening a marinating pot valve and opening a marinating pot cover under the condition that the environmental temperature is 12-18 ℃, putting a single pig trotter into a packaging bag when the temperature of the marinating soup is reduced to 30 ℃, adding 80-120g of marinating soup into the packaging bag, and vacuumizing and sealing the packaged pig trotter by using a sealing machine;
s10, quality inspection; and (3) performing quality inspection on the packaged pig trotters, refrigerating and quickly freezing the pig trotters at the temperature of-30 ℃ in quality inspection qualified mouths, and then performing boxing storage.
Preferably, in the step S1, the pig trotters are selected for two views, one view is taken of the color of the pig trotters, the best result is that the surface of the pig trotters is light yellow, and attention is paid to avoid the pig trotters with white surface skin; and secondly, selecting the pig trotters with obvious divided pig trotters and relatively small pig trotters according to the size of the pig trotters, and paying attention to avoid selecting the pig trotters with swelling caused by soaking the pig trotters.
Preferably, in the step S1, during the spot check, 1/3 pig trotters are randomly selected, and the content of nitrite, biogenic amine and sulfide in the pig trotters is checked with a detection device, so as to detect whether the pig trotters meet the edible standard, and if the qualified rate reaches 95%, the pig trotters can be processed normally.
Preferably, in the step S3, the duration of the cold water soaking is controlled to be 4-6 hours.
Preferably, the perfume in the step S5 is: 0.06-0.08kg of star anise, 0.03-0.05kg of pepper, 0.03-0.05kg of cassia bark, 0.05-0.06kg of fennel, 0.02-0.03kg of liquorice, 0.02-0.03kg of round cardamom, 0.02-0.03kg of hawthorn, 0.02-0.03kg of angelica dahurica, 0.01-0.02kg of amomum tsao-ko, 0.01-0.02kg of bay leaves, 0.04-0.05kg of dried orange peel, 0.05-0.08kg of hot pepper, 10 netmeg and 10 gardenia.
Preferably, in the step S6, before the pig 'S feet are placed in the marinating pot, stainless steel grates of the steamer are laid on the bottom of the pot, and then the pig' S feet to be marinated are placed on the grates of the steamer.
Preferably, in the step S6, the boiled stock after adding the spice should be left standing for 20-30 minutes to allow the spice to fully enter the stock.
Preferably, the colorant in the step S7 is red yeast rice or 1: 1 diluted chilli oil fermented bean curd liquid.
Preferably, in the step S9, the packaging bag should be cleaned in advance and sterilized at high temperature, and no halogen soup should adhere to the surface of the packaging bag during packaging.
Preferably, in the step S10, whether the package bag is bulged or not and leaks air is detected during quality inspection, the packaged pig trotters are weighed, and a quality inspection qualified label is attached.
The pig trotter processing process flow provided by the invention has the beneficial effects that:
1. the raw material proportion used by the pig trotter processing technology is obtained through multiple trials and scientific proportion, food additives are not added separately during marinating, red yeast rice or fermented bean curd juice is used for coloring, and the pig trotter produced by marinating is orange red and bright in color, pure in taste and unique in flavor, and is not easy to cause the problem of greasy taste;
2. before the production, after the surfaces of the pig trotters are fully sprayed and burned by an alcohol spray gun, the villi and sweat glands on the surfaces of the pig trotters are burned off, and then the pig trotters are scrubbed and soaked after being sprayed and burned, so that the odor source on the surfaces of the pig trotters is greatly reduced, and the finished product of the pig trotters is marinated by matching with specially prepared marinating soup, so that the finished product of the pig trotters has no odor and has better taste;
3. vacuumizing, sealing and packaging the marinated pig trotters at a low temperature, and quickly freezing and boxing the pig trotters after packaging, so that the breeding of bacteria can be reduced to the maximum extent, and the storage time of the pig trotters is prolonged;
4. the thin soup is used as the base soup to marinate the trotter, and a proper amount of marinating soup is added during packaging, so that collagen in the marinating soup can be condensed into colloid at low temperature, and the edible flavor of a user is improved.
Drawings
FIG. 1 is a simplified process flow diagram of the present invention;
FIG. 2 is a table representation of the marinating ingredients used in the present invention.
Detailed Description
The technical solution of the present invention will be described in detail below with reference to specific examples.
The first embodiment is as follows:
referring to fig. 1-2, the present invention provides a process flow for processing pig trotters, which comprises the following steps:
s1, selecting materials: selecting fresh pig trotters or refrigerated pig trotters 100kg with the freezing time of less than 30 days, sampling and detecting the pig trotters, and selecting the pig trotters for two times, wherein one time of the pig trotters looks at the color of the pig trotters, and the best pig trotters with the surfaces in light yellow color are obtained, so that the pig trotters with the surfaces being white are avoided; secondly, selecting the pig trotters with obvious pettitoes sections and relatively small pettitoes sections, paying attention to avoid selecting the pig trotters with swelling caused by soaking the pig trotters, randomly extracting 1/3 pig trotters during selective inspection, and performing selective inspection on the nitrite content, the biogenic amine content and the sulfide content of the pig trotters by adopting detection equipment to detect whether the pig trotters meet the edible standard or not, wherein if the qualified rate reaches 95%, the pig trotters can be normally processed;
s2, preprocessing: firstly beating the hoof cover of the pig trotters by using a pliers to loosen the hoof cover, then forcibly pulling off the hoof cover, then carrying out fully and uniformly spray-burning on the surfaces of the pig trotters by using an alcohol spray gun until the fluff on the surfaces of the pig trotters is burnt out and the skins of the pig trotters slightly turn up, putting the treated pig trotters into clear water, and soaking for 10-20 min;
s3, cleaning: fully scrubbing the soaked pig trotters by using steel wire balls, performing elutriation for multiple times, arranging a flower cutter in the middle of the pig trotters until the main bones are exposed, removing impurities and unfired fluff on the surfaces of the pig trotters and in gaps of the pig trotters in the scrubbing process, which is an important step of removing the fishy smell of the pig trotters, and soaking the pig trotters in cold water after cleaning, wherein the duration of the cold water soaking is controlled to be 4-6 hours;
s4, blanching: putting the soaked and cleaned pig trotters into a pot with cold water, adding scallion, ginger and a proper amount of cooking wine into the pot, scalding the pig trotters for 5-8min after the pot is opened, taking out the pig trotters, draining the water and cleaning;
s5, frying: cleaning scallion and ginger, placing the scallion and ginger into a slicing machine, cutting the scallion into sections, slicing the ginger, preparing a proper amount of marinated spice, placing the marinated spice into a cleaned basin, adding clear water until the spice overflows, soaking for 5-10 minutes to fully moisten the spice, fishing out the spice, controlling water, adding 2-3kg of edible oil into a frying pan, frying the moistened spice into the pan after oil is hot until the surface of the spice is yellowish, fishing out the spice, placing the spice into a metal filter cylinder for standby use, adding 0.1kg of rock sugar into the oil for controlling the fried spice, frying until the rock sugar is molten, adding a proper amount of clear water into the oil for diluting after the surface of the rock sugar is continuously and finely soaked, pouring out the diluted rock sugar water for standby use, wherein the spice comprises the following components in parts by weight: 0.06kg of star anise, 0.03kg of pepper, 0.03kg of cassia bark, 0.05kg of common fennel, 0.02kg of liquorice, 0.02kg of white cardamom, 0.02kg of hawthorn, 0.02kg of angelica dahurica, 0.01kg of amomum tsao-ko, 0.01kg of bay leaves, 0.04kg of dried orange peel, 0.05kg of hot pepper, 10 netmeg and 10 gardenia;
s6, preparing materials: adding 120Kg of stock soup into a marinating pot, directly putting a metal filter cylinder filled with fried spices into the marinating pot, keeping boiling and heating for 20-30min after the pot is boiled, standing, sequentially putting the cleaned pig trotters into the marinating pot, pouring the sugar color fried in the step S5 into the marinating pot, paving a stainless steel steamer grate at the bottom of the pot before putting the pig trotters into the marinating pot, putting the pig trotters to be marinated on the steamer grate, and standing the boiled stock soup for 20-30min after adding the spices, so that the fragrance of the spices can fully enter the stock soup;
s7, seasoning: adding 0.6kg of edible salt, 5kg of light soy sauce, 1kg of dark soy sauce, 0.8kg of oyster sauce, 0.01kg of dried mushroom, 0.2kg of chicken powder and 0.2kg of coloring agent into a marinating pot, wherein the coloring agent is red yeast rice;
s8, marinating: heating and marinating the marinated soup, timing after the marinated soup is boiled, controlling the boiling time to be 60-80min, stopping heating after the boiling is finished, standing under the condition of not opening a pot cover, and soaking the boiled pig trotters in the marinating pot for 60-70 min;
s9, cooling and packaging: opening a marinating pot valve and opening a marinating pot cover under the condition that the environmental temperature is 12-18 ℃, putting a single pig trotter into a packaging bag when the temperature of the marinating soup is reduced to 30 ℃, adding 80-120g of marinating soup into the packaging bag, vacuumizing and sealing the packaged pig trotter by using a sealing machine, cleaning the packaging bag in advance, sterilizing at high temperature, and ensuring that no marinating soup adheres to the surface of the packaging bag during packaging;
s10, quality inspection; and (3) performing quality inspection on the packaged pig trotters, refrigerating and quickly freezing the pig trotters at a quality inspection qualified port at the temperature of-30 ℃, then boxing and storing the pig trotters, detecting whether the packaging bags bulge and leak gas during quality inspection, weighing the packaged pig trotters, and sticking a qualified quality inspection label.
In this example: in the embodiment, the red yeast rice is used as the coloring agent, the proportion of the spice in the marinating material is reduced, the marinated pig trotters are red and bright in color and relatively light in taste, the boiling time of the pig trotters is shortened to a certain extent, the finished product pig trotters are more flexible and chewy, and eaters can taste the taste of the pig trotters better.
Example two:
referring to fig. 1-2, the present invention provides a process flow for processing pig trotters, which comprises the following steps:
s1, selecting materials: selecting fresh pig trotters or refrigerated pig trotters 100kg with the freezing time of less than 30 days, sampling and detecting the pig trotters, and selecting the pig trotters for two times, wherein one time of the pig trotters looks at the color of the pig trotters, and the best pig trotters with the surfaces in light yellow color are obtained, so that the pig trotters with the surfaces being white are avoided; secondly, selecting the pig trotters with obvious pettitoes sections and relatively small pettitoes sections, paying attention to avoid selecting the pig trotters with swelling caused by soaking the pig trotters, randomly extracting 1/3 pig trotters during selective inspection, and performing selective inspection on the nitrite content, the biogenic amine content and the sulfide content of the pig trotters by adopting detection equipment to detect whether the pig trotters meet the edible standard or not, wherein if the qualified rate reaches 95%, the pig trotters can be normally processed;
s2, preprocessing: firstly beating the hoof cover of the pig trotters by using a pliers to loosen the hoof cover, then forcibly pulling off the hoof cover, then carrying out fully and uniformly spray-burning on the surfaces of the pig trotters by using an alcohol spray gun until the fluff on the surfaces of the pig trotters is burnt out and the skins of the pig trotters slightly turn up, putting the treated pig trotters into clear water, and soaking for 10-20 min;
s3, cleaning: fully scrubbing the soaked pig trotters by using steel wire balls, performing elutriation for multiple times, arranging a flower cutter in the middle of the pig trotters until the main bones are exposed, removing impurities and unfired fluff on the surfaces of the pig trotters and in gaps of the pig trotters in the scrubbing process, which is an important step of removing the fishy smell of the pig trotters, and soaking the pig trotters in cold water after cleaning, wherein the duration of the cold water soaking is controlled to be 4-6 hours;
s4, blanching: putting the soaked and cleaned pig trotters into a pot with cold water, adding scallion, ginger and a proper amount of cooking wine into the pot, scalding the pig trotters for 5-8min after the pot is opened, taking out the pig trotters, draining the water and cleaning;
s5, frying: cleaning scallion and ginger, placing the scallion and ginger into a slicing machine, cutting the scallion into sections, slicing the ginger, preparing a proper amount of marinated spice, placing the marinated spice into a cleaned basin, adding clear water until the spice overflows, soaking for 5-10 minutes to fully moisten the spice, fishing out the spice, controlling water, adding 2-3kg of edible oil into a frying pan, pouring the moistened spice into the frying pan after oil is hot, frying until the surface of the spice is slightly yellow, fishing out the spice, placing the spice into a metal filter cylinder for standby use, adding 0.1kg of rock sugar into the oil for controlling the fried spice, frying until the rock sugar is molten, adding a proper amount of clear water into the oil for dilution after the surface is continuously and finely soaked, pouring out the diluted rock sugar water for standby use, wherein the spice comprises the following components: 0.08kg of star anise, 0.05kg of pepper, 0.05kg of cassia bark, 0.06kg of common fennel, 0.03kg of liquorice, 0.03kg of round cardamom, 0.03kg of hawthorn, 0.03kg of angelica dahurica, 0.02kg of amomum tsao-ko, 0.02kg of bay leaves, 0.05kg of dried orange peel, 0.08kg of hot pepper, 10 netmeg and 10 gardenia;
s6, preparing materials: adding 120Kg of stock soup into a marinating pot, directly putting a metal filter cylinder filled with fried spices into the marinating pot, keeping boiling and heating for 20-30min after the pot is boiled, standing, sequentially putting the cleaned pig trotters into the marinating pot, pouring the sugar color fried in the step S5 into the marinating pot, paving a stainless steel steamer grate at the bottom of the pot before putting the pig trotters into the marinating pot, putting the pig trotters to be marinated on the steamer grate, and standing the boiled stock soup for 20-30min after adding the spices, so that the fragrance of the spices can fully enter the stock soup;
s7, seasoning: 0.8kg of edible salt, 6kg of light soy sauce, 2kg of dark soy sauce, 1kg of oil consumption, 0.02kg of dried mushroom, 0.3kg of chicken powder and 0.3kg of colorant are added into a marinating pot, and the colorant is 1: 1, diluted chilli oil and fermented bean curd liquid;
s8, marinating: heating and marinating the marinated soup, timing after the marinated soup is boiled, controlling the boiling time to be 70-90min, stopping heating after the boiling is finished, standing under the condition of not opening a pot cover, and soaking the boiled pig trotters in the marinated pot for 70-80 min;
s9, cooling and packaging: opening a marinating pot valve and opening a marinating pot cover under the condition that the environmental temperature is 12-18 ℃, putting a single pig trotter into a packaging bag when the temperature of the marinating soup is reduced to 30 ℃, adding 80-120g of marinating soup into the packaging bag, vacuumizing and sealing the packaged pig trotter by using a sealing machine, cleaning the packaging bag in advance, sterilizing at high temperature, and ensuring that no marinating soup adheres to the surface of the packaging bag during packaging;
s10, quality inspection; and (3) performing quality inspection on the packaged pig trotters, refrigerating and quickly freezing the pig trotters at a quality inspection qualified port at the temperature of-30 ℃, then boxing and storing the pig trotters, detecting whether the packaging bags bulge and leak gas during quality inspection, weighing the packaged pig trotters, and sticking a qualified quality inspection label.
In this example: compared with the first embodiment, the cooking and stewing time of the pig trotters is prolonged, and the concentration of the marinating spice is controlled, so that the finished product of the pig trotters is softer, more mashed and tasty, and has unique taste.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (10)
1. A pig trotter processing technological process is characterized in that: the method comprises the following steps:
s1, selecting materials: selecting fresh pig trotters or refrigerated pig trotters 100kg frozen for no more than 30 days, and sampling and detecting the pig trotters;
s2, preprocessing: firstly beating the hoof cover of the pig trotters by using a pliers to loosen the hoof cover, then forcibly pulling off the hoof cover, then carrying out fully and uniformly spray-burning on the surfaces of the pig trotters by using an alcohol spray gun until the fluff on the surfaces of the pig trotters is burnt out and the skins of the pig trotters slightly turn up, putting the treated pig trotters into clear water, and soaking for 10-20 min;
s3, cleaning: fully scrubbing the soaked pig trotters by using steel wire balls, performing elutriation for multiple times, arranging a flower cutter in the middle of the pig trotters till the main bones are exposed, removing impurities and unfired fluff on the surfaces of the pig trotters and in gaps of the pig trotters in the scrubbing process, which is an important step of removing the fishy smell of the pig trotters, and soaking the washed pig trotters in cold water;
s4, blanching: putting the soaked and cleaned pig trotters into a pot with cold water, adding scallion, ginger and a proper amount of cooking wine into the pot, scalding the pig trotters for 5-8min after the pot is opened, taking out the pig trotters, draining the water and cleaning;
s5, frying: cleaning scallion and ginger, placing the scallion and ginger into a slicing machine, cutting the scallion into sections, slicing the ginger, preparing a proper amount of marinated spice, placing the marinated spice into a cleaned basin, adding clear water until the spice overflows, soaking for 5-10 minutes to fully moisten the spice, fishing out the spice, controlling water, adding 2-3kg of edible oil into a frying pan, pouring the moistened spice into the frying pan after oil is hot, frying until the surface of the spice is slightly yellow, fishing out the spice, placing the spice into a metal filter cylinder for standby use, adding 0.1kg of rock sugar into the oil for controlling the fried spice, frying until the rock sugar is molten, adding a proper amount of clear water for dilution after the surface is continuously and finely soaked, and pouring out the diluted rock sugar water for standby use;
s6, preparing materials: adding 120Kg of soup-stock into a marinating pot, directly putting the metal filter cartridge containing the fried spices into the marinating pot, keeping boiling and heating for 20-30min after the pot is boiled, standing, sequentially putting the cleaned pig trotters into the marinating pot, and pouring the sugar color fried in the step S5 into the marinating pot;
s7, seasoning: adding 0.6-0.8kg of edible salt, 5-6kg of light soy sauce, 1-2kg of dark soy sauce, 0.8-1kg of oyster sauce, 0.01-0.02kg of dried mushroom, 0.2-0.3kg of chicken powder and 0.2-0.3kg of colorant into a marinating pot;
s8, marinating: heating and marinating the marinated soup, starting timing after the marinated soup is boiled, controlling the boiling time to be 60-90min, stopping heating after the boiling is finished, standing under the condition of not opening a pot cover, and soaking the boiled pig trotters in the marinated pot for 60-80 min;
s9, cooling and packaging: opening a marinating pot valve and opening a marinating pot cover under the condition that the environmental temperature is 12-18 ℃, putting a single pig trotter into a packaging bag when the temperature of the marinating soup is reduced to 30 ℃, adding 80-120g of marinating soup into the packaging bag, and vacuumizing and sealing the packaged pig trotter by using a sealing machine;
s10, quality inspection; and (3) performing quality inspection on the packaged pig trotters, refrigerating and quickly freezing the pig trotters at the temperature of-30 ℃ in quality inspection qualified mouths, and then performing boxing storage.
2. The process of processing pig trotters as claimed in claim 1, wherein said process comprises the steps of: in the step S1, the pig trotters are selected for two views, one view is the color of the pig trotters, the best result is that the surface of the pig trotters is light yellow, and the pig trotters with white surface skin are avoided; and secondly, selecting the pig trotters with obvious divided pig trotters and relatively small pig trotters according to the size of the pig trotters, and paying attention to avoid selecting the pig trotters with swelling caused by soaking the pig trotters.
3. The process flow of pig trotter according to claim 1, characterized in that: in the step S1, 1/3 pig trotters are randomly extracted during selective inspection, detection equipment is adopted to carry out selective inspection on the nitrite content, the biogenic amine content and the sulfide content of the pig trotters, whether the pig trotters meet the edible standard or not is detected, and if the qualified rate reaches 95%, the pig trotters can be normally processed.
4. The process of processing pig trotters as claimed in claim 1, wherein said process comprises the steps of: in the step S3, the duration of the cold water soaking is controlled to be 4-6 hours.
5. The process of processing pig trotters as claimed in claim 1, wherein said process comprises the steps of: the spice in the step S5 is as follows: 0.06-0.08kg of star anise, 0.03-0.05kg of pepper, 0.03-0.05kg of cassia bark, 0.05-0.06kg of fennel, 0.02-0.03kg of liquorice, 0.02-0.03kg of round cardamom, 0.02-0.03kg of hawthorn, 0.02-0.03kg of angelica dahurica, 0.01-0.02kg of amomum tsao-ko, 0.01-0.02kg of bay leaves, 0.04-0.05kg of dried orange peel, 0.05-0.08kg of hot pepper, 10 netmeg and 10 gardenia.
6. The process of processing pig trotters as claimed in claim 1, wherein said process comprises the steps of: in the step S6, before the pig 'S feet are placed in the marinating pot, stainless steel steamer grates are laid on the pot bottom, and then the pig' S feet to be marinated are placed on the steamer grates.
7. The process of processing pig trotters as claimed in claim 1, wherein said process comprises the steps of: in the step S6, the boiled stock after adding the spice should be kept stand for 20-30 minutes to ensure that the spice flavor fully enters the stock.
8. The process of processing pig trotters as claimed in claim 1, wherein said process comprises the steps of: the colorant in the step of S7 is red yeast rice or 1: 1 diluted chilli oil fermented bean curd liquid.
9. The process of processing pig trotters as claimed in claim 1, wherein said process comprises the steps of: in the step S9, the packaging bag should be cleaned in advance and sterilized at high temperature, and no halogen soup should be adhered to the surface of the packaging bag during packaging.
10. The process of processing pig trotters as claimed in claim 1, wherein said process comprises the steps of: and in the step S10, whether the package bag is bulged and air leakage is detected during quality inspection, the packaged pig trotters are weighed, and quality inspection qualified labels are pasted.
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