Process method of degreased pig trotter

Abstract

The invention discloses a degreased trotter processing method, including the following materials and steps: a, baking trotter through an alcohol biow lamp until the surface of the trotter turns cream-colored, washing through clear water, and blanching through steam for 15-20mins; b, putting one portion of seasoned soup and 2.5 portions of trotter into a stewing cooker, adding new seasoning pouches and condiments, heating through steam for 2.5-3.5h, then scooping out the lard at the upper layer, adding appropriate amount of balm, mixing and stirring for two times,and getting out the mixture from the cooker; c, airing and cooling, then weighting and packing the trotter, vacuumizing and sealing the pouch, sterilizing, packing with an external package and sealing the package. The trotter pretreatment method is sanitary, nontoxic and convenient to operate, and can make the trotter totally degreased during the stewing process and make the trotter easy to be colorated. Since most of the grease is removed during the stewing process, the degreased trotter is not greasy to eat and can be eaten upon opening the package. The sealed and packed trotter can be preserved for 240-300 days at room temperature.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a method for processing pig's trotters. Background technique [0002] The traditional sauce stewed pig's trotters processing technology is to put the dehaired and washed pig's trotters in a marinade soup pot with pepper, big incense, grass fruit, cinnamon, pepper, sugar, salt, monosodium glutamate and other common seasonings to stew together If the boiled and marinated trotters need to be preserved for a long time, they will be subpackaged, evacuated and sterilized. In this process, the method of hair removal is usually 3:2 asphalt plus rosin and water at a temperature of 90-100°C, and in the process of marinating the sauce, it is essential to add A certain amount of sodium nitrite or phosphate is used to ensure the plump appearance and bright red color of pig's trotters. It can be said that there are many disadvantages in this process method. First of all, the poisonous and harmf...

AI Technical Summary

Problems solved by technology

First of all, the poisonous and harmful substances of asphalt and rosin are used to remove the hair of the trotters. Although this method is simple and convenient, it pollutes the trotters; These substances have carcinogenic effects on the human body; in addition, the packaged and preserved trotters cannot be eaten directly after opening the bag, because they are greasy and have a strong fishy smell, and must be heated before they can be eaten; in addition, the packaged and preserved trotters have a short shelf life at room temperature. Due to its high moisture content, even with aluminum-plastic film vacuum packaging, the shelf life is only 90-180 days