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Cooked, bound, flavorous pig's feet, and its making method

A processing method, the technology of binding fragrant hooves, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of short shelf life, poor sensory perception, loose shape, etc., and achieve the effect of soft meat, good taste, and rich nutrients

Inactive Publication Date: 2006-01-25
新沂市明帝食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional bundled fragrant hoof is to wrap the meat marinated by the traditional method in the pigskin and tie it up, cook it thoroughly and then cool it to get the finished product. The shelf life is short, the shape is loose, there is no trotter shape, and the sensory feeling

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Raw materials: 100 fresh trotters, 10kg of lean pork meat, and 8kg of fresh pig skin.

[0018] processing method:

[0019] (1) Fresh trotters → remove the middle main bone → wash → set aside;

[0020] (2) Essence pork→marinate→tumble→tenderize→stir;

[0021] (3) Pigskin → ripening → degreasing → shredded;

[0022] (4) mixing the cured meat and skin shreds obtained in (2) and (3) to obtain the stuffing;

[0023] (5) Stuff the stuffing into the boneless pig's trotter and wrap it tightly with cloth;

[0024] (6) Put it in a pot of brine and cook for 60 minutes, take it out, and shape it after cooling;

[0025] (7) 100 bundles of fragrant hooves were sterilized and packaged, each weighing about 300 grams.

[0026] After testing, all health indicators have reached the Ministry of Standards. The meat is red, tender and fragrant. Shelf life > 180 days.

Embodiment 2

[0028] Raw material: 100 fresh trotters, 15kg of lean pork meat, 5kg of fresh pig skin.

[0029] processing method:

[0030] (1) Fresh trotters → remove the middle main bone → wash → set aside;

[0031] (2) Essence pork→marinate→tumble→tenderize→stir;

[0032] (3) Pigskin → ripening → degreasing → shredded;

[0033] (4) mixing the cured meat and skin shreds obtained in (2) and (3) to obtain the stuffing;

[0034] (5) Stuff the stuffing into the boneless pig's trotter and wrap it tightly with cloth;

[0035] (6) Put it in a pot of brine and cook for 180 minutes, take it out, and shape it after cooling;

[0036] (7) 100 bundles of fragrant hooves were sterilized and packaged, each weighing about 300 grams.

[0037] After testing, all health indicators have reached the Ministry of Standards. The flesh is red, soft and has a strong aroma. Shelf life > 180 days.

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PUM

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Abstract

A tied and spiced pig's trotters as an instant food is prepared from fresh pig's trotters through removing its main bone, stuffing with the salted lean meat and shredded pig's skin, stewing and sterilizing. Its advantage is good shape, taste and smell.

Description

technical field [0001] The invention belongs to an edible meat product and a processing method thereof, and is particularly suitable for making fragrant hoofs with fresh pig's hooves as the main ingredient. Background technique [0002] Bundled fragrant hoof is a traditional meat product, which is loved by people because of its delicious taste and high nutritional value. The traditional bundled hoof is made by wrapping the meat marinated by the traditional method in the pigskin and binding it, steaming it thoroughly and then cooling it to get the finished product. Contents of the invention [0003] The purpose of the present invention is to overcome the disadvantages of the traditional bundled fragrant hoof, to provide a bundled fragrant hoof with beautiful appearance, retaining the shape of the original trotter, high nutritional value, long storage period and its processing method. [0004] The technical solution of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L1/318A23L13/20A23L13/70
Inventor 宋为民
Owner 新沂市明帝食品有限公司
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