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Processing method for snouts

A processing method and pig arch technology, applied in the field of food processing, can solve the problems of toughness, lack of elasticity, poor taste, etc., and achieve the effects of rich nutritional value, improved tissue characteristics, and good appearance.

Inactive Publication Date: 2017-06-20
ANHUI YINBAIYI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing pig mouth foods have the problems of lack of toughness, elasticity, and poor taste. At the same time, it is rare to see foods that improve the edible value of pig mouth so as to improve their effects on certain aspects of the human body.

Method used

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  • Processing method for snouts
  • Processing method for snouts

Examples

Experimental program
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Effect test

Embodiment 1

[0026] A method for processing pig snouts, comprising the steps of:

[0027] (1) Raw material thawing treatment:

[0028] After taking out the frozen pig mouth, put it into clear water at a temperature of 5°C to thaw naturally. After the thawing is complete, take it out and drain the water for later use;

[0029] (2) Trimming treatment:

[0030] Use hands and knives to thoroughly remove the floating hair, black spots, dirty skin and other impurities on the surface of the pig's mouth, and screen and remove the deteriorated raw materials. The operation of removing floating hair is to burn the pig hair on the skin with a liquefied steam torch;

[0031] (3) Soaking treatment:

[0032] a. First weigh the following materials by weight: 10 parts of cumin, 8 parts of cinnamon, 6 parts of star anise, 2 parts of pepper, 7 parts of Zanthoxylum bungeanum, 13 parts of tangerine peel, 4 parts of ginger, 1 part of garlic, 2 parts of corn silk, 1.5 2 parts of curcuma, 2 parts of lotus leaf...

Embodiment 2

[0045] A method for processing pig snouts, comprising the steps of:

[0046] (1) Raw material thawing treatment:

[0047] After taking out the frozen pig mouth, put it into clear water at a temperature of 8°C to thaw naturally. After the thawing is complete, take it out and drain the water for later use;

[0048] (2) Trimming treatment:

[0049] Use hands and knives to thoroughly remove the floating hair, black spots, dirty skin and other impurities on the surface of the pig's mouth, and screen and remove the deteriorated raw materials. The operation of removing floating hair is to burn the pig hair on the skin with a liquefied steam torch;

[0050] (3) Soaking treatment:

[0051] a. First weigh the following materials by weight: 12 parts of fennel, 11 parts of cinnamon, 10 parts of star anise, 4 parts of pepper, 9 parts of Chinese prickly ash, 15 parts of tangerine peel, 6 parts of ginger, 2 parts of garlic, 3 parts of corn silk, 2.5 1 part of curcuma, 4 parts of lotus lea...

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Abstract

The invention discloses a processing method for snouts, and belongs to the technical field of food processing. The processing method concretely comprises the following steps: (1) unfreezing raw materials; (2) finishing; (3) soaking; (4) modifying; (5) packaging and sterilizing. The snouts made by the method have the characteristics of high nutrient value, good appearance and good mouthfeel, have the special effects of lowering, regulating and controlling a hyperglycemia symptom, and have a very good health-care effect by being taken for a long time.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for processing pig snouts. Background technique [0002] Pig arched mouth, that is, pig nose, refers to the part of the upper part of the pig's mouth with nostrils, which goes up to the eyes. It is mainly composed of cortex, some of which are horizontal and deep folds, and most of them are processed into ready-to-eat foods such as marinated products and cold dishes. Existing pig mouth food mostly has the problems of lack of toughness, elasticity, and poor taste. At the same time, it is rare to see food that improves the edible value of pig mouth so as to improve its efficacy on some aspects of the human body. Contents of the invention [0003] The invention aims to provide a processing method of pig's mouth, which can effectively improve the eating taste and value of pig's mouth. [0004] The present invention is realized through the following tec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L13/70A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/328
Inventor 王勇
Owner ANHUI YINBAIYI FOOD
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