Processing technology of chrysanthemum flower-pig feet

A processing technology, pig's trotters technology, applied in the field of chrysanthemum pig's trotters processing technology, can solve the problems of not being able to control product costs well, low nutritional degree of products, and low nutritional value of finished products, so as to achieve high utilization rate of raw materials, The effect of ensuring food quality and improving production efficiency

Inactive Publication Date: 2016-06-01
吕艳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the current production process of trotters, the nutritional value of the finished product is low, and the cost of the product cannot be well controlled. The product has a low degree of nutrition and a short shelf life.

Method used

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Examples

Experimental program
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Effect test

Embodiment

[0013] The processing technology of the chrysanthemum pig's trotter of the present embodiment comprises the following steps:

[0014] (1) Raw material processing: Soak and clean the trotters, thaw, soak and wash the frozen raw materials, assemble the spice package: add refined salt, sugar, fresh ginger, scallions, monosodium glutamate, fennel grains, coriander seeds from the above ingredients , Zanthoxylum bungeanum, Angelica dahurica, white peppercorns, fragrant leaves, malt powder into the spice bag;

[0015] (2) Blanch: Boil the water, immerse the trotters in the pot and blanch for 30-40 minutes;

[0016] (3) Trimming and hair removal: Trim off the residual hair and the white skin between the feet, rinse the trimmed trotters with water and drain the water, adjust the soup and color: boil the old soup to remove the slick oil and filter, add 1 / 4- 1 / 3 of water, put in the spice packet, add sugar color, red yeast rice powder;

[0017] (4) Cooking and soaking: Pour the drained...

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PUM

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Abstract

The invention discloses a processing technology of chrysanthemum flower-pig feet. The technical scheme of the processing technology comprises following steps: step (1), processing the raw materials, namely soaking and washing the pig feet; for frozen raw materials, performing the processes of unfreezing, soaking and washing; and then, making a spice bag, namely adding the refined salt, the white sugar, the fresh ginger, the green Chinese onion, the monosodium glutamate, the fennel seeds, the coriander seeds, the Chinese prickly ash, the dahurian angelica roots, the white pepper corn, the laurel leaves and maltol in the accessory ingredients into the spice bag; step (2), blanching the pig feet; step (3), cleaning the blanched pig feet and removing hairs thereon; step (4), seasoning and coloring the soup; step (5), performing cooking and soaking; step (6), performing weighing and packaging; and step (7), warehousing the final product.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing technology of chrysanthemum pig's feet. Background technique [0002] Trotters refer to the feet (hooves) and calves of pigs, also known as yuan hoofs. Trotters are one of the most commonly eaten parts of pigs, and there are many different cooking methods. Pig's trotters are rich in collagen protein, and the fat content is lower than that of fat meat. It can prevent dry and wrinkled skin, enhance skin elasticity and toughness, and has special significance for delaying aging and promoting children's growth and development. For this reason, people call trotters "beauty food" and "a delicacy similar to bear's paw". In the current production process of trotters, the nutritional value of the finished product is low, and the cost of the product cannot be well controlled, and the product has a low degree of nutrition and a short shelf life. Contents of the ...

Claims

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Application Information

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IPC IPC(8): A23L1/312A23L1/318A23L1/29
Inventor 吕艳
Owner 吕艳
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