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A kind of preparation method of instant trotter product

A production method and pig's trotter technology, applied in food science and other directions, can solve problems such as obesity, and achieve good market acceptance, low fat content, and uniform and bright colors.

Active Publication Date: 2020-07-10
山东明鑫集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although the fat content of trotters is lower than that of fat meat, it is still much higher than that of lean meat, which can easily lead to obesity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] In the present embodiment, 10 kilograms of trotters were used for implementation. Specifically, a kind of preparation method of instant trotters food, it comprises the following steps:

[0022] (1) Remove the hair and horniness of the fresh trotters, and then cut them in half along the two toes;

[0023] (2) Soak the trotter pieces in step 1 at 75 degrees Celsius for 3.2 hours in the soaking composition, which includes 6 parts by weight of table salt, 144 parts by weight of cooking wine, 42 parts by weight of white vinegar, and 280 parts by weight of water. Parts by weight, 14 parts by weight of spices, then the trotter pieces and the first soaking composition are transferred to a high-pressure reactor, and heated at 108 degrees Celsius for 45 minutes, and taken out to cool;

[0024] (3) Drain the trotter pieces obtained in step 2, and apply a coloring composition, the coloring composition includes 4.5 parts by weight of sodium pyrophosphate, 280 parts by weight of cor...

Embodiment 2

[0027] In the present embodiment, 10 kilograms of trotters were used for implementation. Specifically, a kind of preparation method of instant trotters food, it comprises the following steps:

[0028] (1) Remove the hair and horniness of the fresh trotters, and then cut them in half along the two toes;

[0029] (2) Soak the trotter pieces in step 1 at 73 degrees Celsius for 4 hours in the soaking composition, which includes 5 parts by weight of table salt, 70 parts by weight of cooking wine, 30 parts by weight of white vinegar, and 250 parts by weight of water. parts by weight, 10 parts by weight of spices, then the trotter pieces and the first soaking composition are transferred to a high-pressure reactor, and heated at 105 degrees Celsius for 30 minutes, and taken out for cooling;

[0030] (3) Drain the trotters obtained in step 2, and apply the first coloring composition, the first coloring composition includes 5 parts by weight of sodium pyrophosphate, 300 parts by weight...

Embodiment 3

[0033] In the present embodiment, 10 kilograms of trotters were used for implementation. Specifically, a kind of preparation method of instant trotters food, it comprises the following steps:

[0034] (1) Remove the hair and horniness of the fresh trotters, and then cut them in half along the two toes;

[0035] (2) Soak the trotter pieces in step 1 at 77 degrees Celsius for 2 hours in the soaking composition, which includes 10 parts by weight of table salt, 150 parts by weight of cooking wine, 50 parts by weight of white vinegar, and 300 parts by weight of water. Parts by weight, 20 parts by weight of spices, then the trotters and the first soaking composition are transferred to a high pressure reactor, and heated at 110 degrees Celsius for 60 minutes, and taken out to cool;

[0036] (3) Drain the trotters obtained in step 2, and apply the first coloring composition, the first coloring composition includes 3 parts by weight of sodium pyrophosphate, 240 parts by weight of Cor...

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PUM

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Abstract

The invention discloses a making method of a ready-to-eat pig's trotter food. The making method comprises the following steps of (1) removing hair and cutin from a fresh pig's trotter, and cutting thetreated pig's trotter into two parts long a line between two toes; (2) soaking pig's trotter blocks obtained in step (1) in a soaking composition, and transferring the pig's trotter blocks and a first soaking composition to a high-pressure reactor for heating; (3) draining the pig's trotter blocks obtained in step (2), coating the drained pig's trotter blocks with a first coloring composition andperforming baking; and (4) performing cooking on the pig's trotter blocks obtained in step (3), and performing vacuum packing. The ready-to-eat pig's trotter food obtained by the method disclosed bythe invention has low fat content, and has uniform and bright color. The color of the ready-to-eat pig's trotter food is independent of dye pigment, and the ready-to-eat pig's trotter food has good market acceptance degree. The method is reasonable in steps, and reliable to prepare, and can be widely applied to process pig's trotter foods and pork rind foods.

Description

technical field [0001] The invention relates to the preparation of meat products, in particular to a method for preparing instant trotter products. Background technique [0002] Pig's trotters refer to the feet (hooves) and calves of pigs. They are also called yuan hoofs in China. In the Chinese world, pig's trotters are one of the most commonly eaten parts of pigs. There are many different cooking methods. practice. 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. [0003] Although the fat content of trotters is lower than that of fat meat, it is still much higher than that of lean meat, which can easily lead to obesity. Developing a kind of instant pig's hoof product with lower fat content and unaffected collagen protein is something that people in this...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/20A23L13/40A23L13/70A23L5/40
CPCA23L5/40A23L13/20A23L13/42A23L13/428A23L13/72A23L13/76
Inventor 刘建文孙治政刘世强
Owner 山东明鑫集团有限公司
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