阅读说明：本技术 一种香薰猪蹄的制备方法 (Preparation method of aromatherapy pig trotter ) 是由 张永东 蒋永新 张馨予 徐勤田 唐兵 聂玲芝 王飞 于 2021-07-23 设计创作，主要内容包括：本发明公开了一种香薰猪蹄的制备方法,它包括：步骤1.备料,步骤2.预处理,步骤3.腌制,步骤4.烤制,步骤5.香薰,步骤6.包装。本发明的香薰猪蹄首先经过轻微蒸煮去腥,然后经过三重烤制,最后香薰,做到了真正的外酥里嫩,口味繁多,有效的解决了现有技术口感差的技术问题。(The invention discloses a preparation method of aromatherapy pig trotters, which comprises the following steps: step 1, preparing materials, step 2, pretreating, step 3, pickling, step 4, baking, step 5, fumigating and step 6, and packaging. The aroma-cured pig trotter is firstly slightly steamed to remove fishy smell, then is triple baked and finally is aroma-cured, so that the real crisp outside and tender inside are realized, the taste is various, and the technical problem of poor taste in the prior art is effectively solved.)

1. A preparation method of aromatherapy pig trotters comprises the following steps: a preparation method of aromatherapy pig trotters comprises the following steps: step 1, preparing materials, step 2, pretreating, step 3, pickling, step 4, baking, step 5, fumigating and step 6, and packaging.

2. The preparation method of the aroma-fumigating pig trotter according to claim 1, which is characterized in that the preparation method comprises the steps of 1, preparing materials, selecting healthy pig trotters, removing impurities after unfreezing, cleaning the pig trotters with clear water, adding salt and cooking wine into the clear water, soaking the pig trotters for 3-4 hours at the temperature of 4-10 ℃, taking out the pig trotters and draining the pig trotters;

step 2, pretreatment, namely putting the pig trotters into a pot with cold water, slowly heating the pig trotters to 95-100 ℃, adding table salt, table vinegar, cooking wine and rock sugar, stewing the pig trotters with slow fire for 10-20 minutes, filtering floating oil and floating foam, fishing out the pig trotters, washing the pig trotters clean with normal-temperature clear water, and draining;

step 3, pickling, namely, cutting the pig trotters circularly with a flower knife, wherein the knife edge is 3-4cm long, the pig skin is deeply cut through, the distance is 1-2cm, the pig skin is drained by clear water again, then white sugar, Chinese prickly ash powder, chicken essence, monosodium glutamate, soy sauce, oil, ginger slices, cooking wine, green Chinese onions, minced garlic and salt are added for pickling, ingredients are well put, the mixture is uniformly stirred, and the pickling is carried out for 20-30 minutes at normal temperature;

step 4, baking, namely baking the pickled pig trotters on both sides at the temperature of 180 ℃ plus materials and 200 ℃ for 10-20 minutes until the cortex is contracted and the knife edge is expanded, then adding auxiliary materials including cassia bark, star anise, angelica dahurica, ginger slices and bay leaves at the temperature of 130 ℃ plus materials and 160 ℃, continuing baking for 20-30 minutes, taking out the condiments, heating to the temperature of 200 ℃ plus materials and 220 ℃, baking until the surfaces are golden yellow, and taking out the pig trotters;

step 5, performing aromatherapy, namely smearing coloring materials on the trotter obtained in the step 4, then using a smoking oven to smoke and bake the trotter for 5 to 20 minutes by using fruit tree carbon, and optionally adding salt, cumin powder, chilli powder or oil, sesame grains or powder and sauce 1 to 3 minutes before the smoking and baking are finished;

and 6, packaging, namely performing vacuum packaging on the smoked and roasted pig trotters, performing ultraviolet or ultrasonic sterilization, and marketing after quarantine by quarantine departments.

3. The method for preparing the fragrant pettitoes as claimed in claim 2, wherein in the step 1 or the step 3, the pettitoes are split from toes, a flower knife can be changed or not, and the baking time is shortened by 1/3 or not.

4. The preparation method of the aromatherapy pig trotter according to the claim 2, wherein in the step 3, according to 100Kg of pig trotter, the adding amount of the ingredients is as follows: 0.5Kg of white sugar, 0.2Kg of paprika powder, 0.1Kg of chicken essence, 0.1Kg of monosodium glutamate, 1.5Kg of soy sauce, 1Kg of oyster sauce, 1Kg of ginger slices, 1.5Kg of cooking wine, 2Kg of green Chinese onion, 1.5Kg of minced garlic and 0.5Kg of salt, cutting the green Chinese onion into small sections, stirring uniformly, sealing and pickling.

5. The preparation method of the aromatherapy pig trotter according to claim 2, wherein in the step 4, when the auxiliary materials are added and baked, the auxiliary materials are spread on the small net plate, and then the pig trotter is placed on the auxiliary materials of the small net plate.

6. The preparation method of the aromatherapy pig trotter according to the claim 2, wherein in the step 5, the coloring material is a mixture mainly containing caramel, and comprises 90-95% of caramel, 1-10% of salad oil, 1-5% of lemon juice, 0.5-1% of xanthan gum and 0-10% of tomato sauce by weight.

7. The method for preparing fragrant pettitoes as claimed in claim 2, wherein in the step 5, the pettitoes are placed on a net plate, colored, and baked to avoid oil dropping into charcoal, the charcoal can be placed on two sides, or the charcoal can be distributed in a staggered manner with the pettitoes, or an oil collecting plate can be arranged.

Technical Field

The invention belongs to the technical field of food, and particularly relates to a preparation method of aromatherapy pig trotters.

Background

The aroma-cured pig trotter is made of pig trotters as food materials, is added with ingredients for cooking, is fresh, tender and delicious, has the effects of strengthening physique and strengthening body, and is packaged into a finished product, the quality guarantee period is longer, and the aroma-cured pig trotters are convenient to transport.

At present, the aromatherapy trotter is prepared by pickling trotter, then putting the cured trotter into a carbon furnace for smoking, finally sterilizing and vacuum packaging, and selling the cured trotter on the market after the quarantine is qualified. Although this method is simple, the taste is not optimal and it cannot be done to be crisp outside and tender inside.

Disclosure of Invention

The invention aims to solve the technical problem of poor taste of the pig trotters and provides a preparation method of the aromatherapy pig trotters to overcome the defects in the prior art.

In order to achieve the above object, the present invention comprises the following process steps:

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

step 1, preparing materials, namely selecting healthy pig trotters, removing impurities after thawing, cleaning the pig trotters with clear water, adding table salt and cooking wine into the clear water, soaking the pig trotters for 3-4 hours at the temperature of 4-10 ℃, fishing out the pig trotters and draining the pig trotters;

step 2, pretreatment, namely putting the pig trotters into a pot with cold water, slowly heating the pig trotters to 95-100 ℃, adding table salt, table vinegar, cooking wine and rock sugar, stewing the pig trotters with slow fire for 10-20 minutes, filtering floating oil and floating foam, fishing out the pig trotters, washing the pig trotters clean with normal-temperature clear water, and draining;

step 3, pickling, namely, cutting the pig trotters circularly with a flower knife, wherein the knife edge is 3-4cm long, the pig skin is deeply cut through, the distance is 1-2cm, the pig skin is drained by clear water again, then white sugar, Chinese prickly ash powder, chicken essence, monosodium glutamate, soy sauce, oil, ginger slices, cooking wine, green Chinese onions, minced garlic and salt are added for pickling, ingredients are well put, the mixture is uniformly stirred, and the pickling is carried out for 20-30 minutes at normal temperature;

step 4, baking, namely baking the pickled pig trotters on both sides at the temperature of 180 ℃ plus materials and 200 ℃ for 10-20 minutes until the cortex is contracted and the knife edge is expanded, then adding auxiliary materials including cassia bark, star anise, angelica dahurica, ginger slices and bay leaves at the temperature of 130 ℃ plus materials and 160 ℃, continuing baking for 20-30 minutes, taking out the condiments, heating to the temperature of 200 ℃ plus materials and 220 ℃, baking until the surfaces are golden yellow, and taking out the pig trotters;

step 5, performing aromatherapy, namely smearing coloring materials on the trotter obtained in the step 4, then using a smoking oven to smoke and bake the trotter for 5 to 20 minutes by using fruit tree carbon, and optionally adding salt, cumin powder, chilli powder or oil, sesame grains or powder and sauce 1 to 3 minutes before the smoking and baking are finished;

and 6, packaging, namely performing vacuum packaging on the smoked and roasted pig trotters, performing ultraviolet or ultrasonic sterilization, and marketing after quarantine by quarantine departments.

Furthermore, in the step 1 or the step 3, the pig trotters are split from the toes, the flower knife can be changed or not, and the baking time is shortened 1/3 or not.

Further, in the step 3, according to 100Kg of the pig trotters, the adding amount of the ingredients is as follows: 0.5Kg of white sugar, 0.2Kg of paprika powder, 0.1Kg of chicken essence, 0.1Kg of monosodium glutamate, 1.5Kg of soy sauce, 1Kg of oyster sauce, 1Kg of ginger slices, 1.5Kg of cooking wine, 2Kg of green Chinese onion, 1.5Kg of minced garlic and 0.5Kg of salt, cutting the green Chinese onion into small sections, stirring uniformly, sealing and pickling.

Further, in the step 4, when the auxiliary materials are added for baking, the auxiliary materials are spread on the small net plate, and then the pig trotters are placed on the auxiliary materials on the small net plate.

Further, in the step 5, the coloring material is a mixed material mainly containing caramel, and comprises 90-95% of caramel, 1-10% of salad oil, 1-5% of lemon juice, 0.5-1% of xanthan gum and 0-10% of tomato sauce in parts by weight.

Furthermore, in the step 5, the pig trotters are placed on the net plate, the coloring material is coated, grease is prevented from dripping into the charcoal during baking, and the charcoal can be placed on two sides or distributed in a staggered mode with the pig trotters or an oil collecting plate is arranged.

The aroma-cured pig trotter is slightly steamed to remove fishy smell, then baked and finally subjected to aroma curing, so that the fragrance-cured pig trotter is really crisp outside and tender inside and has various tastes, and the defects of the prior art are effectively overcome.

Detailed Description

The technical solutions of the present invention will be described clearly and completely below, and it is obvious that the embodiments described below are some, but not all embodiments of the present invention in the description of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1: a preparation method of aromatherapy pig trotters comprises the following steps: step 1, preparing materials, step 2, pretreating, step 3, pickling, step 4, baking, step 5, fumigating and step 6, and packaging.

Specifically, step 1, preparing materials, namely selecting healthy pig trotters, removing impurities after thawing, cleaning the pig trotters with clear water, adding salt and cooking wine into the clear water, wherein the salt and the cooking wine respectively account for 0.5 percent and 1 percent of the mass of the pig trotters, soaking the pig trotters for 4 hours at the temperature of 4 ℃, and fishing out and draining the pig trotters after the pig trotters are completely thawed;

step 2, pretreatment, namely putting the pig trotters into a pot with cold water, slowly heating the pig trotters to 100 ℃, adding salt, table vinegar, cooking wine and rock sugar, steaming the pig trotters for 120 minutes with slow fire, filtering out floating oil and floating foam, fishing out the pig trotters, washing the pig trotters clean with normal-temperature clear water, and draining;

step 3, pickling, namely, cutting the pig trotters circularly with a flower knife, wherein the knife edge is 3cm long, the pig skin is cut thoroughly in depth and is spaced by 2cm, then, the pig skin is cleaned with clear water and drained, then, white sugar, Chinese prickly ash powder, chicken essence, monosodium glutamate, soy sauce, oil, ginger slices, cooking wine, green Chinese onions, minced garlic and salt are added for pickling, ingredients are well put, the mixture is stirred uniformly, and the pickling is carried out for 20 minutes at normal temperature;

step 4, baking, namely baking the two sides of the pickled pig trotters at 180 ℃ for 10 minutes until the cortex is contracted and the knife edge is opened, then adding auxiliary materials including cassia bark, star anise, angelica dahurica, ginger slices and myrcia, baking at 130 ℃ for 30 minutes, taking out condiments, heating to 220 ℃, baking until the surface is golden yellow, and taking out the pig trotters;

step 5, performing aromatherapy, namely smearing the pig trotters obtained in the step 4 with pigments, then performing fumigation and baking for 10 minutes by using fruit tree charcoal in a fumigation and baking oven, and optionally adding salt, cumin powder, chilli powder or oil, sesame grains or powder and sauce 3 minutes before the fumigation and baking are completed;

and 6, packaging, namely performing vacuum packaging on the smoked and roasted pig trotters, performing ultraviolet or ultrasonic sterilization, and marketing after quarantine by quarantine departments.

In the step 3, according to 100Kg of the pig trotters, the additive amount of the ingredients is as follows: 0.5Kg of white sugar, 0.2Kg of paprika powder, 0.1Kg of chicken essence, 0.1Kg of monosodium glutamate, 1.5Kg of soy sauce, 1Kg of oyster sauce, 1Kg of ginger slices, 1.5Kg of cooking wine, 2Kg of green Chinese onion, 1.5Kg of minced garlic and 0.5Kg of salt, cutting the green Chinese onion into small sections, stirring uniformly, sealing and pickling.

In the step 4, when auxiliary materials are added for baking, the auxiliary materials are spread on the small net plate, and then the pig trotters are placed on the auxiliary materials on the small net plate.

In the step 5, the coloring material is a mixed material mainly containing caramel, and comprises 95% of caramel, 3% of salad oil, 1% of lemon juice and 1% of xanthan gum by weight.

In the step 5, the pig trotters are placed on the net plate, the coloring material is coated, grease is prevented from dripping into the charcoal during baking, the charcoal can be placed on two sides, or the charcoal and the pig trotters are distributed in a staggered mode, or an oil collecting plate is arranged.

Example 2: a preparation method of aromatherapy pig trotters comprises the following steps:

step 1, preparing materials, namely selecting healthy pig trotters, removing impurities after thawing, splitting the pig trotters from the middle of toes, cleaning the pig trotters by using clear water, adding salt and cooking wine into the clear water, wherein the salt and the cooking wine respectively account for 0.5 percent and 1 percent of the mass of the pig trotters, immersing the pig trotters below the water surface for 3-4 hours at the temperature of 4-10 ℃, and fishing out and draining the pig trotters after the pig trotters are completely immersed;

step 2, pretreatment, namely putting the pig trotters into a pot with cold water, slowly heating the pig trotters to 95-100 ℃, adding table salt, table vinegar, cooking wine and rock sugar, stewing the pig trotters with slow fire for 10-20 minutes, filtering floating oil and floating foam, fishing out the pig trotters, washing the pig trotters clean with normal-temperature clear water, and draining;

step 3, pickling, namely adding white sugar, pepper powder, chicken essence, monosodium glutamate, soy sauce, oyster sauce, ginger slices, cooking wine, green Chinese onion, minced garlic and salt into the trotter for pickling, well mixing the ingredients, uniformly stirring, and pickling at normal temperature for 20-30 minutes;

step 4, baking, namely baking the pickled pig trotters on both sides,

baking for the first time at the temperature of 180 ℃ and 200 ℃ for 10-20 minutes until the cortex is contracted and the knife edge is expanded;

secondary baking, namely spreading the auxiliary materials including cassia, star anise, angelica dahurica, ginger slices and bay leaves on a small net plate, then putting the pig trotters on the auxiliary materials of the small net plate, continuously baking for 20-30 minutes at the temperature of 130-160 ℃, turning over the pig trotters, and taking out the small seasoning plate;

baking for the third time, heating to 200-220 ℃, baking until the surface is golden yellow, and taking out the trotter;

step 5, performing aromatherapy, namely coating pigment on the trotter obtained in the step 4, then putting the trotter into a smoking oven, smoking and baking the trotter for 5 minutes by using fruit tree carbon, turning the trotter over, coating the pigment again, and optionally adding salt, cumin powder, chili powder or oil, sesame particles or powder and sauce 1-3 minutes before smoking and baking;

and 6, packaging, namely performing vacuum packaging on the smoked and roasted pig trotters, performing ultraviolet or ultrasonic sterilization, and marketing after quarantine by quarantine departments.

And 4, in the baking and 5, in the aromatherapy process, irregular brushing is carried out, brushing is generally carried out at intervals of 3-10 minutes, and brushing is not carried out if the oil output of the pig trotters is large.

Example 3: in the step 3, the curing material further comprises: sesame oil, pepper powder, fennel, chicken extract, dark soy sauce and spicy pepper powder; the adding proportion of the pig trotters is 0.05 to 1 percent of the weight of the pig trotters respectively.

The step 4 of baking the materials further comprises the following steps: prickly ash and pricklyash peel.

The above-mentioned curing material, baking material and the additive in step 5 are not intended to limit the scope of the present invention, and those skilled in the art should understand that the addition, deletion and amount changes made without departing from the spirit of the present invention are all within the scope of the present invention.

The fragrant trotter is firstly slightly steamed to remove fishy smell, then is triple baked and finally fragrant, so that the fragrant trotter has the advantages of really crisp outside and tender inside and various tastes, and effectively solves the defects of the prior art.