CN104397737A - Bound trotters with sweet wheat sauce - Google Patents
Bound trotters with sweet wheat sauce Download PDFInfo
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- CN104397737A CN104397737A CN201410703433.3A CN201410703433A CN104397737A CN 104397737 A CN104397737 A CN 104397737A CN 201410703433 A CN201410703433 A CN 201410703433A CN 104397737 A CN104397737 A CN 104397737A
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 46
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 12
- 235000015067 sauces Nutrition 0.000 title abstract description 15
- 241000209140 Triticum Species 0.000 title abstract description 10
- 235000015277 pork Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 16
- 229920000742 Cotton Polymers 0.000 claims abstract description 13
- 239000004615 ingredient Substances 0.000 claims abstract description 8
- 235000013372 meat Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000005406 washing Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 4
- 210000002683 foot Anatomy 0.000 claims description 38
- 239000003921 oil Substances 0.000 claims description 29
- 235000019198 oils Nutrition 0.000 claims description 29
- 210000000003 hoof Anatomy 0.000 claims description 13
- 235000014676 Phragmites communis Nutrition 0.000 claims description 9
- 239000010985 leather Substances 0.000 claims description 9
- 241000251468 Actinopterygii Species 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 241000283690 Bos taurus Species 0.000 claims description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 244000082204 Phyllostachys viridis Species 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 239000008280 blood Substances 0.000 claims description 6
- 210000004369 blood Anatomy 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 6
- 239000006260 foam Substances 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- 235000014101 wine Nutrition 0.000 claims description 6
- 244000061520 Angelica archangelica Species 0.000 claims description 3
- 241001647745 Banksia Species 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 3
- 241000322338 Loeseliastrum Species 0.000 claims description 3
- 241000218394 Magnolia liliiflora Species 0.000 claims description 3
- 244000270834 Myristica fragrans Species 0.000 claims description 3
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 3
- 240000002853 Nelumbo nucifera Species 0.000 claims description 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 3
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 3
- 240000008474 Pimenta dioica Species 0.000 claims description 3
- 235000006990 Pimenta dioica Nutrition 0.000 claims description 3
- 241000220317 Rosa Species 0.000 claims description 3
- 108010073771 Soybean Proteins Proteins 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
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- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 238000005253 cladding Methods 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000005202 decontamination Methods 0.000 claims description 3
- 230000003588 decontaminative effect Effects 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 238000003306 harvesting Methods 0.000 claims description 3
- 239000011229 interlayer Substances 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 235000020997 lean meat Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000001702 nutmeg Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- 239000008159 sesame oil Substances 0.000 claims description 3
- 235000011803 sesame oil Nutrition 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 235000019710 soybean protein Nutrition 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000010902 straw Substances 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims 2
- 238000000855 fermentation Methods 0.000 claims 1
- 230000004151 fermentation Effects 0.000 claims 1
- 238000007789 sealing Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 210000003813 thumb Anatomy 0.000 abstract description 3
- 235000020068 maotai Nutrition 0.000 abstract description 2
- 239000002075 main ingredient Substances 0.000 abstract 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 5
- 235000013527 bean curd Nutrition 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 3
- 241000245587 Anagyris foetida Species 0.000 description 2
- 241001347978 Major minor Species 0.000 description 2
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- 239000000835 fiber Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses bound trotters with sweet wheat sauce. The preparation method of the bound trotters with the sweet wheat sauce comprises the following steps: washing 50 kg of lean pork, 15 kg of pig skin, and 200 kg of trotters, which are used as main ingredients cleanly, cutting the ingredients into strips, bundling the main ingredients into bags with cotton gauze, boiling the bundled ingredients for half an hour, then fishing out for later use, adding various seasonings and accessories to the pork strips and the pig skin strips, filling the bone-removal trotters with uniformly-stirred meat material, tying up the trotters, then placing the accessories, the sweet wheat sauce, edible salt and chicken powder in the trotters, stewing the trotters to medium well, removing the threads, quickly cooling, performing vacuum package, sterilizing at high temperature, and cooling in cold water to finish the whole process of preparing the bound trotters with the sweet wheat sauce. Therefore, the ordinary flat trotters are provided with a delicious sauce flavor like that in moutai spirit, and the ordinary flat pork food has obvious and remarkable characteristics; people hold up thumbs in approval of the bundled trotters with the sweet wheat sauce.
Description
Technical field
The present invention relates to a kind of cooked food bundle pig's feet, especially a kind of sweet oil bundle pig's feet.
Background technology
Our Xuzhou Area is in the center that Su Lu Henan Wan Sisheng has a common boundary, and the wartime, is the military key area that military strategist in ancient China must strive, obtains it, namely chase the deer on the Central Plains, can ride on the crest of success, and then obtains all over the world, now, in peacetime, due to the transport hub that Xuzhou is East China, stream of people's poly is compiled in this, it just becomes east, south, west, north, in, cuisines in all parts of the country cross and concentrate the treasured place of giving full play to one's remarkable skill that exposes, but study carefully its this door of pork prepared food, no matter be local of long standing and well established, the sauce pork head meat had long enjoyed a good reputation, bundle pig's feet, king collects sausage, the old askew cooked food of fiber crops, old Guangdong cured pork etc., they also differ from one another more beautiful things than one can take in, but study carefully its taste feature, as being still generally, flat light, the row all had half share, nowadays, the Living Water of people on average has significant progress, its color, smell and taste to food require high all especially, tricky especially! at present, also do not have which kind of charcuterie to have larger breakthrough, people can be allowed to erect thumb, unanimously praise.
Summary of the invention
In order to the flat general problem of the color, smell and taste solving existing market charcuterie, the invention provides a kind of sweet oil bundle pig's feet, the special delicious spices that this sweet oil bundle pig's feet has long enjoyed a good reputation this locality and other seasoning matter together soft enter in bundle pig's feet, make the color, smell and taste of this bundle hoof all good, the feature that generally flat charcuterie is had is comparatively significantly outstanding, has won the large perpendicular thumb of people, has unanimously praised!
The technical solution adopted for the present invention to solve the technical problems is:
Select major ingredient 50 kilograms of very lean porks, 15 kilograms of pork rinds, 200 kilograms of pig's feets.
Pig's feet selects the front podomere of leg before and after pig, removes the dirt of outside hair and inner joint, keeps former hoof profile, makes skin broken not rotten, puts it into foam washing in recirculated water extremely for subsequent use without dirt without blood;
Unhairing, decontamination pork rind are put into recirculated water, and foam washing is for subsequent use to the leather strap being cut into 2 centimetres-4 centimetres after pulling out without dirt without blood.
Clean pig lean meat is cut into 1 centimetre of thick 2-4 centimeter length cutlet for subsequent use.
Above-mentioned cutlet and leather strap are put into pot with cotton gauze parcel respectively, and add water 7-9 kilogram, and poach is for subsequent use for half an hour.
By well-done julienned pork 50 kilograms, 15 kilograms, pork leather strap, put into salt 1 kilogram, white sugar 5 kilograms, 55
0white wine 0.5 kilogram, cooking wine 0.25 kilogram, sweet oily 2.5 kilograms, sesame oil 0.3 kilogram, monosodium glutamate 0.02 kilogram, meat medicinal extract 0.15 kilogram, soybean protein 0.25 kilogram, water retention agent 0.6 kilogram, puts into Stainless Steel utensil uniform stirring, for subsequent use; Select large fennel 250 grams, little fennel 100 grams, cloves 100 grams, nutmeg 150 grams, the root of Dahurain angelica 150 grams, allspice 100 grams, 150 grams, cassia bark, spiceleaf 100 grams, the flower bud of lily magnolia 50 grams, 150 grams, Chinese prickly ash, 100 grams, Radix Glycyrrhizae, Sha Ren 100 grams, galingal 50 grams, the banksia rose 100 grams, dried orange peel 50 grams, tsaoko 50 grams, fragrant 50 grams of all kinds of fruits else, bag is bundled into cotton calico, for subsequent use as raw material pair material.
The meat material stirred and cladding are put into the pig's feet of boning, wraps with byssus, tie up with cotton thread, keep the shape of pig's feet for subsequent use.
Every 300 kilograms of the pig's feet of tying up cleaned up is added water 260 kilograms, put into salt 2-5 kilogram again, monosodium glutamate 20 grams, yellow rice wine 750 grams, sweet oily 5 kilograms, the bundle hoof of bundling shaping and secondary material bag are together put into a pot moderate heat and are boiled, pull out in time tying hoof and be medium well, take cotton thread cloth bag apart, be placed on stainless steel chopping board, breeze cooling fast, and carry out vacuum packaging; The weight precision of above pair material and major ingredient is ± 5%.
By cooled bundle hoof with 121
0c high-temperature sterilization 25 seconds, puts into rapidly flowing water and cools after sterilizing, namely this complete the making overall process of sweet oil bundle pig's feet.
Sweet oily manufacturing process in the present invention in major-minor material is as follows: in wheat harvest season, choosing is without going mouldy 20 kilograms, fine work black soya bean, boil black soya bean with large iron pan rottenly to look familiar to soft, reed establishment is put into after pulling out, be partitioned in watertight reed basket with Lu Ye interlayer, seal with lotus leaf bag mouth, leave in during thin wheat straw stamps, ferment after January, open reed basket, insert cylindric elongated bamboo fish basket, and continuation is fermented after January, coffee-like sweet oil is just concentrated and has been flow in bamboo fish basket, extracts, namely become sweet oil with the cylinder spoon of side belt length handle; This sweet oil has that distinctive delicious sauce fragrance road of bean curd with odor, but does not but have that pungent stink of Anagyris foetida fermented bean curd! And this sweet oil also has micro-sweet taste, this is also the origin of sweet oily title, this sweet oil only has a kind of taste of strong delicious sauce perfume (or spice), this sweet oil and other condiments are together rubbed in bundle pig's feet, namely this bundle pig's feet is also provided with the distinctive delicious sauce fragrance road of this sweet oil, so namely this bundle pig's feet gives a name be called sweet oil bundle pig's feet.
The invention has the beneficial effects as follows: the special fragrant and sweet fresh material that this sweet oil bundle pig's feet has long enjoyed a good reputation this locality and other seasoning matter together soft enter in bundle pig's feet, make general flat pig's feet taste as Maotai, have a kind of sauce fragrance road of deliciousness, the feature that generally flat charcuterie is had is significantly outstanding.
Detailed description of the invention
Select major ingredient 50 kilograms of very lean porks, 15 kilograms of pork rinds, 200 kilograms of pig's feets.
Pig's feet selects the front podomere of leg before and after pig, removes the dirt of outside hair and inner joint, keeps former hoof profile, makes skin broken not rotten, puts it into foam washing in recirculated water extremely for subsequent use without dirt without blood.
Unhairing, decontamination pork rind are put into recirculated water, and foam washing is for subsequent use to the leather strap being cut into 3 centimetres after pulling out without dirt without blood.
Clean pig lean meat is cut into 1 centimetre of thick 3 centimeter length cutlet for subsequent use.
Above-mentioned cutlet and leather strap are put into pot with cotton gauze parcel respectively, and add water 8 kilograms, poach is for subsequent use for half an hour.
By well-done julienned pork 50 kilograms, 15 kilograms, pork leather strap, put into salt 1 kilogram, white sugar 5 kilograms, 55
0white wine 0.5 kilogram, cooking wine 0.25 kilogram, sweet oily 2.5 kilograms, sesame oil 0.3 kilogram, monosodium glutamate 0.02 kilogram, meat medicinal extract 0.15 kilogram, soybean protein 0.25 kilogram, water retention agent 0.6 kilogram, puts into Stainless Steel utensil uniform stirring, for subsequent use; Select large fennel 250 grams, little fennel 100 grams, cloves 100 grams, nutmeg 150 grams, the root of Dahurain angelica 150 grams, allspice 100 grams, 150 grams, cassia bark, spiceleaf 100 grams, the flower bud of lily magnolia 50 grams, 150 grams, Chinese prickly ash, 100 grams, Radix Glycyrrhizae, Sha Ren 100 grams, galingal 50 grams, the banksia rose 100 grams, dried orange peel 50 grams, tsaoko 50 grams, fragrant 50 grams of all kinds of fruits else, bag is bundled into cotton calico, for subsequent use as raw material pair material.
The meat material stirred and cladding are put into the pig's feet of boning, wraps with byssus, tie up with cotton thread, keep the shape of pig's feet for subsequent use.
Every 300 kilograms of the pig's feet of tying up cleaned up is added water 260 kilograms, put into salt 4 kilograms again, monosodium glutamate 20 grams, yellow rice wine 750 grams, sweet oily 5 kilograms, the bundle hoof of bundling shaping and secondary material bag are together put into a pot moderate heat and are boiled, pull out in time tying hoof and be medium well, take cotton thread cloth bag apart, be placed on stainless steel chopping board, breeze cooling fast, and carry out vacuum packaging; The weight precision of above pair material and major ingredient is ± 5%.
By cooled bundle hoof with 121
0c high-temperature sterilization 25 seconds, puts into rapidly flowing water and cools after sterilizing, namely this complete the making overall process of sweet oil bundle pig's feet.
Sweet oily manufacturing process in the present invention in major-minor material is as follows: in wheat harvest season, choosing is without going mouldy 20 kilograms, fine work black soya bean, boil black soya bean with large iron pan rottenly to look familiar to soft, reed establishment is put into after pulling out, be partitioned in watertight reed basket with Lu Ye interlayer, seal with lotus leaf bag mouth, leave in during thin wheat straw stamps, ferment after January, open reed basket, insert cylindric elongated bamboo fish basket, and continuation is fermented after January, coffee-like sweet oil is just concentrated and has been flow in bamboo fish basket, extracts, namely become sweet oil with the cylinder spoon of side belt length handle; This sweet oil has that distinctive delicious sauce fragrance road of bean curd with odor, but does not but have that pungent stink of Anagyris foetida fermented bean curd! And this sweet oil also has micro-sweet taste, this is also the origin of sweet oily title, this sweet oil only has a kind of taste of strong delicious sauce perfume (or spice), this sweet oil and other condiments are together rubbed in bundle pig's feet, namely this bundle pig's feet is also provided with the distinctive delicious sauce fragrance road of this sweet oil, so namely this bundle pig's feet gives a name be called sweet oil bundle pig's feet.
Claims (2)
1. a sweet oil bundle pig's feet, its manufacturing technology feature is as follows:
Select major ingredient 50 kilograms of very lean porks, 15 kilograms of pork rinds, 200 kilograms of pig's feets;
Pig's feet selects the front podomere of leg before and after pig, removes the dirt of outside hair and inner joint, keeps former hoof profile, makes skin broken not rotten, puts it into foam washing in recirculated water extremely for subsequent use without dirt without blood;
Unhairing, decontamination pork rind are put into recirculated water, and it is for subsequent use that foam washing is cut into 2 centimetres of-4 centimetres of leather straps after extremely pulling out without dirt without blood;
Clean pig lean meat is cut into 1 centimetre of thick 2-4 centimeter length cutlet for subsequent use;
Above-mentioned cutlet and leather strap are put into pot with cotton gauze parcel respectively, and add water 7-9 kilogram, and poach is for subsequent use for half an hour;
By well-done julienned pork 50 kilograms, 15 kilograms, pork leather strap, put into salt 1 kilogram, white sugar 5 kilograms, 55
0white wine 0.5 kilogram, cooking wine 0.25 kilogram, sweet oily 2.5 kilograms, sesame oil 0.3 kilogram, monosodium glutamate 0.02 kilogram, meat medicinal extract 0.15 kilogram, soybean protein 0.25 kilogram, water retention agent 0.6 kilogram, puts into Stainless Steel utensil uniform stirring, for subsequent use; Select large fennel 250 grams, little fennel 100 grams, cloves 100 grams, nutmeg 150 grams, the root of Dahurain angelica 150 grams, allspice 100 grams, 150 grams, cassia bark, spiceleaf 100 grams, the flower bud of lily magnolia 50 grams, 150 grams, Chinese prickly ash, 100 grams, Radix Glycyrrhizae, Sha Ren 100 grams, galingal 50 grams, the banksia rose 100 grams, dried orange peel 50 grams, tsaoko 50 grams, fragrant 50 grams of all kinds of fruits else, bag is bundled into cotton calico, for subsequent use as raw material pair material;
The meat material stirred and cladding are put into the pig's feet of boning, wraps with byssus, tie up with cotton thread, keep the shape of pig's feet for subsequent use;
Every 300 kilograms of the pig's feet of tying up cleaned up is added water 260 kilograms, put into salt 2-5 kilogram again, monosodium glutamate 20 grams, yellow rice wine 750 grams, sweet oily 5 kilograms, the bundle hoof of bundling shaping and secondary material bag are together put into a pot moderate heat and are boiled, pull out in time tying hoof and be medium well, take cotton thread cloth bag apart, be placed on stainless steel chopping board, breeze cooling fast, and carry out vacuum packaging; The weight precision of above pair material and major ingredient is ± 5%;
By cooled bundle hoof with 121
0c high-temperature sterilization 25 seconds, puts into rapidly flowing water and cools after sterilizing, namely this complete the making overall process of sweet oil bundle pig's feet.
2. sweet oil bundle pig's feet according to claim 1, wherein the making feature of sweet oil is: in wheat harvest season, choosing is without going mouldy 20 kilograms, fine work black soya bean, boil black soya bean with large iron pan rottenly to look familiar to soft, reed establishment is put into after pulling out, be partitioned in watertight reed basket with Lu Ye interlayer, with the sealing of lotus leaf bag mouth, leave in during thin wheat straw stamps, after fermentation January, open reed basket, insert cylindric elongated bamboo fish basket, and continuation is fermented after January, coffee-like sweet oil is just concentrated and has been flow in bamboo fish basket, extract with the cylinder spoon of side belt length handle, namely become sweet oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410703433.3A CN104397737A (en) | 2014-11-26 | 2014-11-26 | Bound trotters with sweet wheat sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410703433.3A CN104397737A (en) | 2014-11-26 | 2014-11-26 | Bound trotters with sweet wheat sauce |
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|---|---|
| CN104397737A true CN104397737A (en) | 2015-03-11 |
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| CN201410703433.3A Pending CN104397737A (en) | 2014-11-26 | 2014-11-26 | Bound trotters with sweet wheat sauce |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211904A (en) * | 2015-10-22 | 2016-01-06 | 安徽省中康源食品有限公司 | A kind of sootiness bundle hoof |
| CN110623216A (en) * | 2018-06-23 | 2019-12-31 | 戈志刚 | Manufacturing process for wire winding and hoof binding |
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|---|---|---|---|---|
| CN1140031A (en) * | 1995-11-28 | 1997-01-15 | 江苏高沟集团捆蹄厂 | Formula for |
| CN1144628A (en) * | 1996-07-20 | 1997-03-12 | 新沂市捆香蹄加工厂 | Bundled pig's trotters meat product and its production method |
| CN1723804A (en) * | 2004-07-23 | 2006-01-25 | 新沂市明帝食品有限公司 | Cooked, bound, flavorous pig's feet, and its making method |
| CN101336726A (en) * | 2008-08-08 | 2009-01-07 | 涟水县高沟绿缘捆蹄厂 | Tied trotter and production method thereof |
| CN102258200A (en) * | 2010-05-29 | 2011-11-30 | 新沂市明帝食品有限公司 | Bound trotter and processing method thereof |
-
2014
- 2014-11-26 CN CN201410703433.3A patent/CN104397737A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1140031A (en) * | 1995-11-28 | 1997-01-15 | 江苏高沟集团捆蹄厂 | Formula for |
| CN1144628A (en) * | 1996-07-20 | 1997-03-12 | 新沂市捆香蹄加工厂 | Bundled pig's trotters meat product and its production method |
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