阅读说明：本技术 一种即食猪蹄预处理方法及其制备方法 (Pretreatment method and preparation method of instant pig trotters ) 是由 陈楚钧 张德成 于 2021-08-19 设计创作，主要内容包括：本发明涉及一种即食猪蹄预处理方法及其制备方法,该即食猪蹄的预处理方法,其特征在于：包括如下步骤：将经过解冻、清洗、修整、漂洗步骤的猪蹄用含有0.025-0.1％柠檬酸的水进行超声波处理；然后再进行高温烫漂,用冷水冷却,沥干后备用。本发明即食猪蹄前处理加工工艺,其充分的保持了猪蹄中的胶原蛋白；且经过本发明前处理方法处理后,使得加工出的即食猪蹄具有劲道弹脆的口感,风味口感新颖独特,营养丰富,更受消费者欢迎。(The invention relates to a pretreatment method of instant pig trotters and a preparation method thereof, and the pretreatment method of the instant pig trotters is characterized by comprising the following steps: the method comprises the following steps: ultrasonic treating trotter after thawing, cleaning, trimming and rinsing with water containing 0.025-0.1% citric acid; and then high-temperature blanching is carried out, cold water is used for cooling, and the water is drained for later use. The pretreatment processing technology of the instant pig trotters fully maintains collagen in the pig trotters; after the pretreatment method disclosed by the invention is used for treatment, the processed instant pig trotters have chewy, elastic and crisp mouthfeel, novel and unique flavor and mouthfeel, and rich nutrition, and are more popular with consumers.)

1. The pretreatment method of the instant pig trotters is characterized by comprising the following steps: the method comprises the following steps: ultrasonic treating trotter after thawing, cleaning, trimming and rinsing with water containing 0.025-0.1% citric acid; and then high-temperature blanching is carried out, cold water is used for cooling, and the water is drained for later use.

2. The pretreatment method of ready-to-eat pettitoes according to claim 1, wherein the pretreatment method comprises the following steps: the frequency range of the ultrasonic treatment is 20-40 KHz; the treatment time is 10-20 min.

3. The pretreatment method of ready-to-eat pettitoes according to claim 1, wherein the pretreatment method comprises the following steps: the concentration of the citric acid is 0.03-0.06%.

4. The pretreatment method of ready-to-eat pettitoes according to claim 1, wherein the pretreatment method comprises the following steps: the high-temperature blanching temperature is 95-98 ℃, and the blanching time is 20-30 min.

5. The pretreatment method of ready-to-eat pettitoes according to claim 1, wherein the pretreatment method comprises the following steps: the thawing step is to thaw the pig trotters until the pig trotters can be cut; the cleaning is to wash the pig trotters clean with water and remove impurities on the surfaces of the pig trotters; the trimming is to remove the pig hair of the pig trotters; the rinsing is to wash the pig trotters clean again.

6. A preparation method of instant pig trotters is characterized by comprising the following steps: the method comprises the following steps:

(1) taking 1500 parts of pig trotters pretreated by the method of any one of claims 1 to 5;

(2) preparing brine: putting spice into water to prepare brine; the mixture ratio is as follows: 1-20 parts of anise, 1-20 parts of dried orange peel, 1-20 parts of green pepper, 1-20 parts of dried chili, 1-10 parts of cassia bark, 1-10 parts of nutmeg, 1-10 parts of rhizoma kaempferiae, 1-10 parts of galangal, 1-10 parts of dried ginger, 0.1-5 parts of bay leaf, 0.1-5 parts of liquorice, 0.1-5 parts of cassia twig, 0.1-5 parts of fructus amomi, 0.1-5 parts of radix angelicae and 3250 parts of water;

(3) marinating: slightly boiling the brine obtained in the step (2) for 20-30 min; putting the pig trotters pretreated in the step (1) into brine, boiling with strong fire, maintaining with slow fire for 30min, and soaking for 40-60min after turning off the fire;

(4) mixing and packaging: draining the trotter in the step (3), cooling, adding sugar powder, monosodium glutamate powder and edible essence powder, stirring, and vacuum packaging; wherein the pig trotters, the powdered sugar, the flavor powder and the edible essence are prepared from the following raw materials in parts by weight (1000): (1-6 parts): (1-6 parts): (1-3 parts).

(5) And (3) sterilization: sterilizing the trotter in the step (4) at 121 ℃ for 20-30min under high temperature and high pressure, and cooling;

(6) screening, freezing and warehousing;

in the method, the parts are parts by mass.

7. The method of claim 6, wherein the step of preparing the ready-to-eat pig trotter comprises the steps of: the brine comprises the following components in percentage by weight: 10-15 parts of anise, 5-10 parts of dried orange peel, 15-20 parts of green pepper, 15-20 parts of dried chili, 5-10 parts of cassia bark, 1-5 parts of nutmeg, 3-5 parts of rhizoma kaempferiae, 2-6 parts of galangal, 8-10 parts of dried ginger, 0.5-2 parts of bay leaf, 0.5-1 part of liquorice, 3-5 parts of cassia twig, 1-2 parts of fructus amomi, 0.1-0.5 part of radix angelicae and 3250 parts of water.

Technical Field

The invention belongs to the technical field of food processing, and relates to a novel pretreatment method and application, in particular to a novel pretreatment method of an instant pig trotter product and a processed novel instant pig trotter product.

Background

The pig trotter is a traditional food which is popular with consumers, is rich in nutrition, high in protein, low in fat, rich in a large amount of collagen, bone colloid, cartilaginous bone, phosphocolloid, phosphoprotein and the like, has the effects of filling kidney essence, nourishing gastric juice, tonifying liver, nourishing heart, caring skin and beautifying, and is a good flavor meat food with good eating and treatment.

In the prior art, the pretreatment steps of the instant pig trotters basically comprise the steps of unfreezing, cleaning, trimming, rinsing, blanching and the like, and the main purpose of the pretreatment steps is to clean and sterilize the pig trotters. However, in the processing process of the instant pig trotters, the marinating time is long, so that a large amount of protein is lost, and finally, the taste is not fresh, tender, crisp and crisp.

Therefore, whether the improved pig trotter processing method can be provided based on the defects in the prior art or not can prevent excessive loss of protein components of the instant pig trotters in the processing process and optimize the taste of the instant pig trotters, and the technical problems to be solved by the technical staff in the field are needed.

Disclosure of Invention

The invention aims to solve the technical problems and provides a pretreatment method and a preparation method of instant pig trotters, which can effectively optimize the chewy and crisp mouthfeel of the pig trotters.

The technical scheme adopted by the invention is as follows:

a pretreatment method of instant pig trotters comprises the following steps: ultrasonic treating trotter after thawing, cleaning, trimming and rinsing with water containing 0.025-0.1% citric acid; and then high-temperature blanching is carried out, cold water is used for cooling, and the water is drained for later use.

Preferably, the frequency range of the ultrasonic treatment is 20-40 KHz; the treatment time is 10-20 min.

More preferably, the concentration of the citric acid is 0.03-0.06%

Preferably, the high-temperature blanching temperature is 95-98 ℃, and the blanching time is 20-30 min.

The thawing step is to thaw the pig trotters until the pig trotters can be cut; the cleaning is to wash the pig trotters clean with water and remove impurities on the surfaces of the pig trotters; the trimming is to remove the pig hair of the pig trotters; the rinsing is to wash the pig trotters clean again.

The invention also provides a preparation method of the instant pig trotter, which comprises the following steps:

(1) 1500 parts of pretreated pig trotters;

(2) preparing brine: putting spice into water to prepare brine; the mixture ratio is as follows: 1-20 parts of anise, 1-20 parts of dried orange peel, 1-20 parts of green pepper, 1-20 parts of dried chili, 1-10 parts of cassia bark, 1-10 parts of nutmeg, 1-10 parts of rhizoma kaempferiae, 1-10 parts of galangal, 1-10 parts of dried ginger, 0.1-5 parts of bay leaf, 0.1-5 parts of liquorice, 0.1-5 parts of cassia twig, 0.1-5 parts of fructus amomi, 0.1-5 parts of radix angelicae and 3250 parts of water;

(3) and marinating: slightly boiling the brine obtained in the step (2) for 20-30 min; putting the pig trotters pretreated in the step (1) into brine, boiling with strong fire, maintaining with slow fire for 30min, and soaking for 40-60min after turning off the fire;

(4) mixing and packaging: draining the trotter in the step (3), cooling, adding sugar powder, monosodium glutamate powder and edible essence powder, stirring, and vacuum packaging; wherein the pig trotters, the powdered sugar, the flavor powder and the edible essence are prepared from the following raw materials in parts by weight (1000): (1-6 parts): (1-6 parts): (1-3 parts).

(5) And sterilizing: sterilizing the trotter in the step (4) at 121 ℃ for 20-30min under high temperature and high pressure, and cooling;

(6) screening, freezing and warehousing.

In the method, the parts are parts by mass.

Preferably, the proportion of the brine is as follows: 10-15 parts of anise, 5-10 parts of dried orange peel, 15-20 parts of green pepper, 15-20 parts of dried chili, 5-10 parts of cassia bark, 1-5 parts of nutmeg, 3-5 parts of rhizoma kaempferiae, 2-6 parts of galangal, 8-10 parts of dried ginger, 0.5-2 parts of bay leaf, 0.5-1 part of liquorice, 3-5 parts of cassia twig, 1-2 parts of fructus amomi, 0.1-0.5 part of radix angelicae and 3250 parts of water.

Preferably, the edible essence is fresh aromatic bittern No. 1, type: FF043, manufacturer: tianjin spring Producer science and technology group, Inc.

The invention has the following beneficial effects:

the invention provides a novel pretreatment processing technology of instant pig trotters, which fully maintains collagen in the pig trotters.

After the pretreatment method disclosed by the invention is used for treatment, the processed instant pig trotters have chewy, elastic and crisp mouthfeel, novel and unique flavor and mouthfeel, and rich nutrition, and are more popular with consumers.

Detailed Description

The present invention is further illustrated by the following examples, which are not intended to limit the scope of the invention.

Example 1:

a preparation method of instant pig trotters comprises the following steps:

(1) unfreezing: weighing 1500 parts of pig trotters, and unfreezing until the pig trotters can be cut;

(2) cleaning: washing pig trotters with water to remove impurities on the surfaces of the pig trotters;

(3) trimming: removing pig hair of pig trotters;

(4) rinsing: washing the trotter clean again;

(5) blanching: ultrasonic treating with water containing 0.05% citric acid for 20KHz for 15min, and blanching at 98 deg.C for 20 min. Cooling the blanched mixture with cold water, and draining for later use;

(6) preparing brine: putting spice into water to prepare brine; the mixture ratio is as follows: 10 parts of anise, 7 parts of dried orange peel, 15 parts of green pepper, 20 parts of dried chili, 5 parts of cassia bark, 3 parts of nutmeg, 3 parts of rhizoma kaempferiae, 4 parts of galangal, 10 parts of dried ginger, 2 parts of bay leaf, 1 part of liquorice, 3 parts of cassia twig, 2 parts of fructus amomi, 0.5 part of radix angelicae and 3250 parts of water;

(7) marinating: slightly boiling the brine obtained in the step (6) for 30 min; putting the trotter treated in the step (5) into brine, boiling with strong fire, maintaining with slow fire for 30min, stopping fire, and soaking for 40 min;

(8) mixing and packaging: draining and cooling the trotter in the step (7), adding 6 parts of powdered sugar, 3 parts of flavor powder and 1.5 parts of edible essence powder, mixing, and vacuum packaging;

(9) and (3) sterilization: sterilizing the trotter in the step (8) at 121 ℃ for 20min under high temperature and high pressure, and cooling;

(10) screening, freezing and warehousing.

Example 2

A pretreatment step, wherein the concentration of citric acid is 0.03%; the ultrasonic treatment condition is 20 KHz.

Otherwise the same as example 1

Example 3

A pretreatment step, wherein the concentration of citric acid is 0.06%; sonication conditions, 40 KHz.

Otherwise the same as example 1

Example 4

The brine is prepared from the following components in percentage by weight: 15 parts of anise, 7 parts of dried orange peel, 20 parts of green pepper, 20 parts of dried pepper, 10 parts of cassia bark, 3 parts of nutmeg, 3 parts of rhizoma kaempferiae, 4 parts of galangal, 10 parts of dried ginger, 2 parts of bay leaf, 1 part of liquorice, 3 parts of cassia twig, 2 parts of fructus amomi, 0.5 part of radix angelicae and 3250 parts of water.

Otherwise the same as example 1

Comparative example 1:

a pretreatment step of replacing water containing 0.05% citric acid with water containing 0.05% acetic acid.

The rest is the same as example 1.

Comparative example 2

A pretreatment step of replacing water containing 0.05% of citric acid with water containing 0.05% of lactic acid.

The rest is the same as example 1.

Comparative example 3

A pretreatment step of replacing water containing 0.05% of citric acid with distilled water.

The rest is the same as example 1.

1. Sensory analysis:

quantitative descriptive sensory analysis was used, and 5-point scale was used ("0" for none and "5" for strongest). 10 persons (5 men and 5 women, 25-30 years old) with relevant working experience were selected, each sample was repeated three times, and deionized water was needed to rinse the mouth between two consecutive tastings. The evaluators were trained according to ISO8589(2007) standard to evaluate four sensory attributes of mouthfeel, elasticity, texture, flavor and liking, respectively, and comparative analyses were performed on example 1 and comparative examples 1, 2 and 3 of the present invention.

The results are shown in Table 1, below: the sensory scores of the example 1 treated by the ultrasonic wave of 0.05 percent citric acid are highest, wherein the sensory scores of the example 1 are obviously increased compared with the comparative example 3 without special treatment in three sensory attributes of mouthfeel, tissue state and elasticity, and the analysis reason is that the muscle fiber tissue is broken and the shearing force is reduced after the ultrasonic wave treatment, so that the connective tissue and the myofibril component are tenderized, the meat quality is more delicate, and the protein in the pig trotters is dissolved and separated out by the acid treatment, so that the pig trotters have larger water holding capacity and the mouthfeel is ensured to be chewy and crisp; in contrast, the comparative example 1 treated with 0.05% acetic acid by ultrasonic waves and the proportion 2 treated with 0.05% lactic acid by ultrasonic waves have no good scores in the sensory properties of mouthfeel, texture state and elasticity as compared with the example 1, and the analysis reason is probably that the lactic acid and the acetic acid have no good effect of dissolving and separating out the trotter protein, so that the water holding capacity of the trotter protein is not good as that of the example 1, and the preference score is reduced.

TABLE 1 sensory analysis results of example 1 and comparative examples 1 to 3

	Taste of the product	Elasticity	Tissue state	Flavor (I) and flavor (II)	Love degree
						Example 1	4.4	4.4	4.3	4	4.1
Comparative example 1	4	3.7	3.6	3.7	3.5
						Comparative example 2	3.9	3.8	3.7	3.5	3.6
Comparative example 3	3.2	2.7	2.5	3.3	3.1

Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.