阅读说明：本技术 一种缠丝绑蹄的制作工艺 (Manufacturing process for wire winding and hoof binding ) 是由 戈志刚 于 2018-06-23 设计创作，主要内容包括：本发明公开了一种缠丝绑蹄的制作工艺,首先是选材,选最好的猪蹄,先处理卫生,去污,去血,去毛。然后做内包装,裹皮(用三叶玉米皮,两叶竹片裹住)用竹条固定后捆绑,用细的棉线捆绑,然后入锅卤制,放大料、花椒、小茴香、桂皮、陈皮、白芷、白扣、草扣、香叶、香沙、草果、丁香、良姜、辣椒,先大火二十分钟再小火卤制两个小时。本发明配料独特,制作工艺简单、味道好、不油腻、营养搭配均衡、营养价值高。(The invention discloses a process for manufacturing a wrapped and bound pig's feet, which comprises the steps of selecting materials, selecting the best pig's feet, treating the pig's feet to be sanitary, removing dirt, removing blood and removing hair. Then making an inner package, fixing the wrapping skin (wrapped by three-leaf corn skin and two-leaf bamboo chips) with bamboo strips, binding with fine cotton threads, then putting into a pot for marinating, and marinating the seasonings, the pepper, the fennel, the cassia bark, the dried orange peel, the angelica dahurica, the cardamom, the hassock, the myrcia, the amomum tsao-ko, the clove, the galangal and the pepper for twenty minutes by big fire and two hours by small fire. The invention has unique ingredients, simple preparation process, good taste, no greasiness, balanced nutrition collocation and high nutritive value.)

1. A manufacturing process of a wire-wound and bound pig's feet is characterized in that firstly, materials are selected, the best pig's feet are selected, and firstly, sanitation, decontamination, blood removal and hair removal are carried out; then making an inner package, wrapping the inner package with three leaves of big dough sheet and two leaves of bamboo sheet, fixing the inner package with bamboo splints, binding the inner package with thin cotton threads, then putting the inner package into a pot for marinating, putting special seasonings, marinating for twenty minutes with big fire, and marinating for two hours with small fire; wherein the special seasoning comprises the following components in parts by weight:

20-50 parts of aniseed, 15-21 parts of pepper, 10-35 parts of fennel, 5-20 parts of non-starch polysaccharide complex enzyme, 3-10 parts of cassia bark, 4-6 parts of special auxiliary materials, 3-6 parts of dried orange peel, 2-8 parts of angelica dahurica, 4-8 parts of cardamom, 1-5 parts of hawthorn, 3-5 parts of cardamom, 0.5-5 parts of codonopsis pilosula, 1-3.5 parts of myrcia, 0.2-1 part of brown sugar, 0.55-0.75 part of compound vitamin, 0.3-0.4 part of amomum melegueta, 0.1-0.4 part of tsaoko amom, 0.1-0.3 part of galangal, 0.3-0.5 part of hot pepper and 0.2-0.6 part of clove.

2. The process for manufacturing the twined and bound hoof according to claim 1, which is characterized by comprising the following components in parts by weight:

36-50 parts of aniseed, 18 parts of pepper, 25 parts of fennel, 10 parts of non-starch polysaccharide complex enzyme, 6 parts of cassia bark, 5 parts of special auxiliary material, 4 parts of dried orange peel, 6 parts of angelica dahurica, 6 parts of cardamom, 2 parts of hawthorn, 3 parts of cardamom, 3 parts of codonopsis pilosula, 2 parts of myrcia, 0.6 part of brown sugar, 0.6 part of vitamin complex, 0.4 part of amomum, 0.6 part of curcumin, 0.3 part of tsaoko amom, 0.2 part of galangal, 0.4 part of hot pepper and 0.5 part of clove.

3. The process for manufacturing the twined and bound hoof according to claim 1 or 2, wherein the special auxiliary materials comprise the following components in parts by weight: 2-5 parts of astragalus membranaceus, 16-20 parts of turmeric, 1-3 parts of chrysanthemum, 2-4 parts of purslane, 2-3 parts of dried orange peel and 5-8 parts of sea buckthorn.

4. The process for making the twined and bound trotter according to claim 1 or 2, wherein the non-starch polysaccharide complex enzyme is a detoxified non-starch polysaccharide complex enzyme which is fermented and detoxified for 30-60 days.

5. The process for making the twined and bound hoof according to claim 1 or 2, wherein the vitamin complex is: 8 parts of vitamin A, 12 parts of vitamin E, 3 parts of pantothenic acid, 16 parts of nicotinic acid, 23 parts of vitamin B, 32.5 parts of vitamin D, 2 parts of folic acid, 2.5 parts of biotin, 1.8 parts of vitamin B6, 1.6 parts of vitamin K3, 0.6 part of vitamin B1 and 0.4 part of vitamin B12.

Technical Field

The invention relates to a manufacturing process for winding and binding hooves.

Background

With the improvement of living standard of people, the pig products become daily consumer products, and the market demand rises year by year. The pig trotter is a common dish. The pig trotters are delicious and nutritious and are often found on our dining table. The wire winding and hoof binding are dishes with the technical steps of special duration and degree of heating, proportioning and the like.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provide the feed which is low in cost and can improve the quality of the pig product.

In order to solve the technical problems, the invention provides the following technical scheme:

the invention relates to a manufacturing process of a wire-wound and bound pig's feet, which comprises the steps of firstly selecting materials, selecting the best pig's feet, and firstly treating for sanitation, decontaminating, removing blood and removing hair; then making an inner package, wrapping the inner package with three leaves of big dough sheet and two leaves of bamboo sheet, fixing the inner package with bamboo splints, binding the inner package with thin cotton threads, then putting the inner package into a pot for marinating, putting special seasonings, marinating for twenty minutes with big fire, and marinating for two hours with small fire; wherein the special seasoning comprises the following components in parts by weight:

20-50 parts of aniseed, 15-21 parts of pepper, 10-35 parts of fennel, 5-20 parts of non-starch polysaccharide complex enzyme, 3-10 parts of cassia bark, 4-6 parts of special auxiliary materials, 3-6 parts of dried orange peel, 2-8 parts of angelica dahurica, 4-8 parts of cardamom, 1-5 parts of hawthorn, 3-5 parts of cardamom, 0.5-5 parts of codonopsis pilosula, 1-3.5 parts of myrcia, 0.2-1 part of brown sugar, 0.55-0.75 part of compound vitamin, 0.3-0.4 part of amomum melegueta, 0.1-0.4 part of tsaoko amom, 0.1-0.3 part of galangal, 0.3-0.5 part of hot pepper and 0.2-0.6 part of clove.

Further, the composition comprises the following components in parts by weight:

36-50 parts of aniseed, 18 parts of pepper, 25 parts of fennel, 10 parts of non-starch polysaccharide complex enzyme, 6 parts of cassia bark, 5 parts of special auxiliary material, 4 parts of dried orange peel, 6 parts of angelica dahurica, 6 parts of cardamom, 2 parts of hawthorn, 3 parts of cardamom, 3 parts of codonopsis pilosula, 2 parts of myrcia, 0.6 part of brown sugar, 0.6 part of vitamin complex, 0.4 part of amomum, 0.6 part of curcumin, 0.3 part of tsaoko amom, 0.2 part of galangal, 0.4 part of hot pepper and 0.5 part of clove.

Further, the specially-made auxiliary materials comprise the following components in parts by weight: 2-5 parts of astragalus membranaceus, 16-20 parts of turmeric, 1-3 parts of chrysanthemum, 2-4 parts of purslane, 2-3 parts of dried orange peel and 5-8 parts of sea buckthorn.

Further, the non-starch polysaccharide compound enzyme is a detoxified non-starch polysaccharide compound enzyme which is fermented and detoxified for 30-60 days.

Further, the multivitamins are: 8 parts of vitamin A, 12 parts of vitamin E, 3 parts of pantothenic acid, 16 parts of nicotinic acid, 23 parts of vitamin B, 32.5 parts of vitamin D, 2 parts of folic acid, 2.5 parts of biotin, 1.8 parts of vitamin B6, 1.6 parts of vitamin K3, 0.6 part of vitamin B1 and 0.4 part of vitamin B12.

The invention has the following beneficial effects:

the invention has unique ingredients, simple preparation process, good taste, no greasiness, balanced nutrition collocation and high nutritive value.

Detailed Description

The following description of the preferred embodiments of the present invention is provided for the purpose of illustration and description, and is in no way intended to limit the invention.