Ready-to-eat pig trotters, pig trotter degreasing process and pig trotter processing technology including pig trotter degreasing process

A degreasing process and processing technology, which is applied in the field of food processing, can solve problems such as greasy taste, inability to accurately control the amount of degreasing, and incomplete degreasing, and achieve the effect of strong fragrance

Inactive Publication Date: 2017-05-10
北京胡焦火食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the above-mentioned degreasing process, it is impossible to accurately control the degreasing amount, degreasing temperature, time and its key control points. Excessive churn
On the other hand, the degreasing is not complete enough, so that there is too much fat in the trotters, the taste is greasy, and the cholesterol in the human body increases, so it is not suitable for people with high blood pressure.

Method used

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  • Ready-to-eat pig trotters, pig trotter degreasing process and pig trotter processing technology including pig trotter degreasing process
  • Ready-to-eat pig trotters, pig trotter degreasing process and pig trotter processing technology including pig trotter degreasing process
  • Ready-to-eat pig trotters, pig trotter degreasing process and pig trotter processing technology including pig trotter degreasing process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment one: a kind of trotter degreasing process, comprises the following steps:

[0038] Step 1: lipase cultivation: take the lipase and place it in water, adjust the pH value to 5-7, expand the cultivation and set aside;

[0039] Step 2: Degreasing trotters: Take edible alkali and water, add edible salt, add the cultured lipase in step 1 after heating up, then add trotters, heat up after heat preservation to inactivate enzymes, detect enzyme activity, and wait until there is no enzyme activity Finally, the impurities on the water surface are removed to obtain the degreased trotters.

[0040]The pig's trotters after degreasing treatment in Example 1 are used as the test group, the commercially available pig's trotters are used as the control group 1, and the pig's trotters obtained by the instant degreasing pig's trotters processing technology provided by the application publication number CN102228260A are used as the control group 2. The fat content and collagen ...

Embodiment 2

[0046] Embodiment two: a kind of trotter degreasing process, comprises the following steps:

[0047] Step 1: lipase cultivation: take the lipase and put it in water at 45°C, adjust the pH value to 5.5-6.5, and expand the culture for later use;

[0048] Step 2: Degreasing trotters: Take edible alkali and water with a mass ratio of 0.05:100, add edible salt, add the cultured lipase in step 1 after heating up, then add trotters, heat up after heat preservation to kill enzymes, and detect enzymes activity, after no enzymatic activity, remove impurities on the water surface to obtain degreased trotters.

[0049] For Example 2, the degreased trotters were used as the test group, the commercially available trotters were used as the control group 1, and the trotters obtained by the instant degreased trotters processing technology provided by the application publication number CN102228260A were used as the control group 2 , and the fat content and collagen content were detected respec...

Embodiment 3

[0055] Embodiment three: a kind of trotter degreasing process, comprises the following steps:

[0056] Step 1: lipase cultivation: take the lipase and place it in 40°C water, adjust the pH value to 6.0, and expand the culture for later use;

[0057] Step 2: Degreasing trotters: Take edible alkali and water with a mass ratio of 1:100, add edible salt, heat up to 40°C, and put in the lipase 10 obtained in Step 1 4 u·g -1 The unit is 150ml, and then 260kg of pig’s trotters are added. After heat preservation for 50 minutes, the temperature is raised to 100°C to inactivate the enzyme, and the enzyme activity is detected.

[0058] For Example 3, the degreased trotters were used as the test group, the commercially available trotters were used as the control group 1, and the trotters obtained by the instant degreased trotters processing technology provided by the application publication number CN102228260A were used as the control group 2 , and the fat content and collagen content w...

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Abstract

The invention relates to the technical field of food processing, in particular to ready-to-eat pig trotters, a pig trotter degreasing process and a pig trotter processing technology including the pig trotter degreasing process. The degreasing process comprises the following steps: 1, lipase cultivation: putting lipase into water, adjusting the pH value to be 5 to 7, and carrying out enlarged cultivation for later use; 2, pig trotter degreasing: adding edible salt into edible alkali and water, carrying out heating, adding the lipase cultivated in the step 1, then adding pig trotters, carrying out heat preservation treatment and heating for enzyme deactivation, detecting the enzyme activity, and after the enzyme activity disappears, removing impurities from the water surface to obtain the degreased pig trotters. Compared with the conventional degreasing process, the pig trotter degreasing process and the pig trotter processing technology including the pig trotter degreasing process provided by the invention have the advantages that the fat content of the pig trotters is reduced by 10 percent or above, the chewy taste of the pig trotters is retained, the fragrance is mellower, and collagen in the pig trotters is fully retained, so that the processed pig trotters have a good beauty maintaining effect and are suitable for being eaten by various crowds.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an instant pig's trotter, a pig's trotter degreasing process and a pig's trotter processing process containing the same. Background technique [0002] Trotters refer to the feet (hooves) and calves of pigs. They are also called yuan hooves in China. In the Chinese world, trotters are one of the most commonly eaten parts of pigs. There are many different cooking methods. Trotters are rich in collagen protein, and the fat content is lower than that of fatty 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". Trotters contain more protein, fat and carbohydrates, and contain calcium, phosphorus, magnesium, iron, vitamin A, vitamin D, vitamin E, vitamin K and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L5/20A23L33/105
CPCA23V2002/00A23V2200/326A23V2200/16A23V2200/3262A23V2250/21A23V2250/2124
Inventor 胡松
Owner 北京胡焦火食品科技有限公司
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