阅读说明：本技术 一种即食猪蹄及其制作工艺 (Instant pig trotter and preparation process thereof ) 是由 周君庆 于 2021-06-08 设计创作，主要内容包括：本发明提出了一种即食猪蹄及其制作工艺,由主料、辅料和水共同熬制而成,主料为猪蹄,辅料为酱油、食用盐、大葱、良姜、大料、小茴香、花椒、辣酱、肉桂、丁香、白扣、白芷、辛夷、比卜、清果、沙仁、草扣、山奈和甜面酱,步骤1、对猪蹄进行筛选,并对筛选后的猪蹄进行修整；步骤2、对修整后的猪蹄进行焯水处理；步骤3、将焯水后的猪蹄作为主料放入第一熬制装置内,同时加入水和辅料后,进行酱制处理,并在酱制过程中进行脱脂处理；步骤4、对酱制处理后的猪蹄进行冷却处理,冷却后进行真空包装；步骤5、对完成包装处理后的猪蹄进行杀菌处理,借此,本发明具有不仅能够保证保证猪蹄的口味,而且能够去除脂肪,保证健康的优点。(The invention has proposed a ready-to-eat pettitoes and its preparation method, decoct by main material, supplementary product and water together, the main material is the pettitoes, the supplementary product is soy sauce, edible salt, scallion, rhizoma Alpiniae Officinarum, aniseed, fructus Foeniculi, pepper, chilli sauce, cortex Cinnamomi, clove, white button, radix Angelicae Dahuricae, flos Magnoliae, radix Dauci Sativae, clear fruit, fructus Amomi, button grass, rhizoma Kaempferiae and sweet fermented flour sauce, step 1, screen the pettitoes, and trim the screened pettitoes; step 2, blanching the trimmed pig trotters; step 3, putting the blanched pig trotters as main materials into a first boiling device, adding water and auxiliary materials, performing sauce processing, and performing degreasing processing in the sauce processing process; step 4, cooling the sauced trotter, and then carrying out vacuum packaging; and step 5, sterilizing the packaged pig trotters, so that the invention has the advantages of ensuring the taste of the pig trotters, removing fat and ensuring health.)

1. An instant pig trotter is characterized by being prepared by decocting a main material, an auxiliary material and water together, wherein the main material is pig trotter, and the auxiliary material is soy sauce, edible salt, green Chinese onion, galangal, aniseed, fennel, pepper, chilli sauce, cinnamon, clove, cardamom, angelica dahurica, biond magnolia flower, radish, clear fruit, shelled amomum fruit, cardamom, rhizoma kaempferiae and sweet flour paste.

2. The instant pig trotter according to claim 1, wherein the main material, the water and the auxiliary material account for 30% by weight: 65%: 5 percent.

3. The instant pig trotter according to claim 2, wherein the auxiliary materials comprise soy sauce (50-58%) by weight: edible salt (35-40%): scallion (5-10%): galangal (3-7%): macro aggregate (1-3%): fennel (1-3%): chinese prickly ash (1-3%): chilli sauce (2-7%): cinnamon (0.1-1%): clove (0.1-1%): white knot (0.1-1%): dahurian angelica root (0.1-1%): magnolia flower (0.1-1%): bibo (0.1-1%): fruit cleaning (0.1-1%): fructus amomi (0.1-1%): grass button (0.1-1%): kaempferia galanga (0.1-1%): sweet fermented flour paste (1-3%).

4. The preparation process of the instant pig trotters is characterized by comprising the following steps:

step 1, screening pig trotters and trimming the screened pig trotters;

step 2, blanching the trimmed pig trotters at 90-100 ℃ for 5-20 min;

step 3, putting the scalded pig trotters as main materials into a first boiling device, adding water and auxiliary materials at the same time, conducting saucing treatment, and conducting degreasing treatment in the saucing process, wherein the saucing temperature is 90-100 ℃, and the saucing time is 1.5-2 hours;

step 4, cooling the sauced trotter, and then carrying out vacuum packaging;

and 5, sterilizing the packaged pig trotters.

5. The process of claim 4, wherein the finishing step 1 comprises thawing the trotter, removing impurities, and washing.

6. The process for preparing instant trotter according to claim 4, wherein the degreasing method in the step 3 comprises the following steps:

31, performing primary sauce degreasing in a first decocting tank by using a sharp fire, wherein the sauce degreasing time is 30-40min, and fishing out the trotters from the first decocting device after the primary sauce degreasing is finished;

and 32, putting the fished trotter into a second boiling device, and further carrying out sauce degreasing by using slow fire, wherein the sauce degreasing time is 30-60 min.

7. The process for preparing instant ungula Sus domestica according to claim 4, wherein the cooling treatment in step 4 comprises soaking the sauced ungula Sus domestica in a soup stock prepared by decocting with slow fire, and naturally cooling for 0.8-1.2 hr.

8. The process for preparing instant trotter according to claim 4, wherein the screening in step 1 comprises the following steps: the pig trotters have weight of 0.4 kg/each pig trotter, and no exposed bone on the side surface of each pig trotter, and the finishing process comprises baking hair on the surface of pig trotters by fire, and removing impurities after baking.

9. The process for preparing instant trotter according to claim 4, wherein the sterilization treatment in the step 5 comprises the following steps: the sterilization pressure is 0.4Mpa, the sterilization temperature is 110-120 ℃, and the sterilization time is 10-20 min.

10. The process for preparing instant ungula Sus domestica according to claim 4, wherein the vacuum-packed ungula Sus domestica is cooled, then subjected to inspection, coding and external packaging treatment, and then subjected to fresh-keeping storage at a temperature of 0-4 ℃.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to instant pig trotters and a preparation process thereof.

Background

The trotter, also called as the trotter and the pig's hand, contains rich collagen, has lower fat content than fat meat, can prevent and treat skin from being shriveled and wrinkled, can enhance the elasticity and toughness of the skin, and has great significance for delaying senility and promoting the growth and development of children. For this reason, the pig's feet are called "beauty food" and "delicacy similar to the bear's paw". At present, most of the traditional pig trotter foods eaten by people in daily life come from cooked food products sold in supermarkets, shops and the like, and although the cooked pig trotter foods have the characteristic of convenience in eating, the cooked pig trotter foods have the defects of flat taste, single nutrition, mouth sticking, poor color and luster and short preservation time. With the requirements of people on the nutritional ingredients and the health-care function of food, how to make the pettitoes food which has good color, fragrance and taste, rich and comprehensive nutrition, convenient eating and carrying and long storage time is a subject of continuous research of people, and especially for some middle-aged and elderly people, the requirement on low fat content is higher and higher in consideration of health when eating the product.

Therefore, the instant pig trotter is modified and improved in view of the defects of the scheme in actual manufacturing and implementation and use, is created by assistance of professional knowledge and experience and after various skillful thinking and experiments according to the acquired spirit and concept, and particularly provides the instant pig trotter and the manufacturing process thereof, which can ensure the taste of the pig trotter, remove fat and ensure health.

Disclosure of Invention

The invention provides instant pig trotters and a preparation process thereof, which not only can ensure the taste of the pig trotters, but also can remove fat and ensure health.

The technical scheme of the invention is realized as follows: an instant ungula Sus domestica is prepared by decocting main materials (ungula Sus domestica) including soy sauce, edible salt, herba Alii fistulosi, rhizoma Alpiniae Officinarum, fructus Anisi Stellati, fructus Foeniculi, fructus Zanthoxyli, chilli sauce, cortex Cinnamomi, flos Caryophylli, fructus Amomi rotundus, radix Angelicae Dahuricae, flos Magnoliae, fructus Piperis, fructus Citri Junoris, fructus Amomi, fructus Tsaoko, rhizoma Kaempferiae and sweet flour paste with water.

As a preferred embodiment, the weight ratio of the main material, the water and the auxiliary materials is 30%: 65%: 5 percent.

As a preferred embodiment, the auxiliary materials comprise soy sauce (50-58%) by weight: edible salt (35-40%): scallion (5-10%): galangal (3-7%): macro aggregate (1-3%): fennel (1-3%): chinese prickly ash (1-3%): chilli sauce (2-7%): cinnamon (0.1-1%): clove (0.1-1%): white knot (0.1-1%): dahurian angelica root (0.1-1%): magnolia flower (0.1-1%): bibo (0.1-1%): fruit cleaning (0.1-1%): fructus amomi (0.1-1%): grass button (0.1-1%): kaempferia galanga (0.1-1%): sweet fermented flour paste (1-3%).

A preparation process of instant pig trotters comprises the following steps:

step 1, screening pig trotters and trimming the screened pig trotters;

step 2, blanching the trimmed pig trotters at 90-100 ℃ for 5-20 min;

step 3, putting the scalded pig trotters as main materials into a first boiling device, adding water and auxiliary materials at the same time, conducting saucing treatment, and conducting degreasing treatment in the saucing process, wherein the saucing temperature is 90-100 ℃, and the saucing time is 1.5-2 hours;

step 4, cooling the sauced trotter, and then carrying out vacuum packaging;

and 5, sterilizing the packaged pig trotters.

As a preferred embodiment, the method of trimming in step 1 includes a thawing process, a removal process and a washing process of the pig's feet.

As a preferred embodiment, the method of the degreasing treatment in the step 3 includes:

31, performing primary sauce degreasing in a first decocting tank by using a sharp fire, wherein the sauce degreasing time is 30-40min, and fishing out the trotters from the first decocting device after the primary sauce degreasing is finished;

and 32, putting the fished trotter into a second boiling device, and further carrying out sauce degreasing by using slow fire, wherein the sauce degreasing time is 30-60 min.

As a preferable embodiment, the cooling treatment in the step 4 comprises soaking the sauced trotter in the soup stock boiled with slow fire, and naturally cooling for 0.8-1.2 h.

As a preferred embodiment, the screening method in step 1 is: the pig trotters have weight of 0.4 kg/each pig trotter, and no exposed bone on the side surface of each pig trotter, and the finishing process comprises baking hair on the surface of pig trotters by fire, and removing impurities after baking.

As a preferred embodiment, the sterilization process in step 5 comprises: the sterilization pressure is 0.4Mpa, the sterilization temperature is 110-120 ℃, and the sterilization time is 10-20 min.

In a preferred embodiment, after cooling, the vacuum-packed trotter is subjected to inspection, coding and external packaging treatment, and after the external packaging treatment, the trotter is subjected to fresh-keeping storage at a storage temperature of 0-4 ℃.

After the technical scheme is adopted, the invention has the beneficial effects that:

1. the whole process of the preparation method does not need to add food additives, so that the food safety is ensured;

2. the special sauced ingredients are matched with the sharp fire and culture to be sauced respectively, so that the taste of the pig trotters is ensured;

3. in the process of pickling, the container for degreasing is replaced after degreasing is carried out by using a sharp fire, so that the content of fat in the pig trotters is effectively reduced, the health of food is ensured, and the problem that the fat overflows and stains fingers in the eating process due to overhigh fat content of the pig trotters, and the eating experience is poor is solved;

4. the pig trotters are soaked in the soup stock and are naturally cooled, so that the pig trotters can be fully tasty, and the problem of uneven cooling caused by mechanical cooling can be avoided;

5. the food safety can be further ensured by sterilizing at high temperature and medium and high pressure;

6. the screened trotter has even weight and is suitable for sale in different batches.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to these drawings without creative efforts.

FIG. 1 is a schematic flow chart of the present invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. 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

An instant ungula Sus domestica is prepared by decocting main materials (ungula Sus domestica) including soy sauce, edible salt, herba Alii fistulosi, rhizoma Alpiniae Officinarum, fructus Anisi Stellati, fructus Foeniculi, fructus Zanthoxyli, chilli sauce, cortex Cinnamomi, flos Caryophylli, fructus Amomi rotundus, radix Angelicae Dahuricae, flos Magnoliae, fructus Piperis, fructus Citri Junoris, fructus Amomi, fructus Tsaoko, rhizoma Kaempferiae and sweet flour paste with water.

The weight ratio of the main material, the water and the auxiliary materials is 30%: 65%: 5 percent.

The auxiliary materials comprise soy sauce (50) in parts by weight: edible salt (35): green Chinese onion (5): galangal (3): macro aggregate (1): fennel (1): pepper (1): chilli sauce (2): cinnamon (0.1): clove (0.1): white button (0.1): radix angelicae (0.1): magnolia flower (0.1): bibo (0.1-1%): clear fruit (0.1): amomum fruit (0.1): grass button (0.1): kaempferol (0.1): sweet fermented flour paste (1).

A preparation process of instant pig trotters comprises the following steps:

step 1, screening pig trotters and trimming the screened pig trotters;

step 2, blanching the trimmed pig trotters at 90-100 ℃ for 5-20 min;

step 3, putting the scalded pig trotters as main materials into a first boiling device, adding water and auxiliary materials at the same time, conducting saucing treatment, and conducting degreasing treatment in the saucing process, wherein the saucing temperature is 90-100 ℃, and the saucing time is 1.5-2 hours;

step 4, cooling the sauced trotter, and then carrying out vacuum packaging;

and 5, sterilizing the packaged pig trotters.

The method for trimming in the step 1 comprises the steps of unfreezing the pig trotters, removing impurities and cleaning. The degreasing method in the step 3 comprises the following steps:

31, performing primary sauce degreasing in a first decocting tank by using a sharp fire, wherein the sauce degreasing time is 30-40min, and fishing out the trotters from the first decocting device after the primary sauce degreasing is finished;

and 32, putting the fished trotter into a second boiling device, and further carrying out sauce degreasing by using slow fire, wherein the sauce degreasing time is 30-60 min.

The cooling treatment method in the step 4 comprises soaking the sauced trotter in the soup stock boiled by slow fire, and naturally cooling for 0.8-1.2 h.

The screening method in the step 1 comprises the following steps: the pig trotters have weight of 0.4 kg/each pig trotter, and no exposed bone on the side surface of each pig trotter, and the finishing process comprises baking hair on the surface of pig trotters by fire, and removing impurities after baking.

The sterilization treatment method in the step 5 comprises the following steps: the sterilization pressure is 0.4Mpa, the sterilization temperature is 110-120 ℃, and the sterilization time is 10-20 min.

After cooling, the vacuum-packed trotter is subjected to inspection, coding and outer packaging treatment, and after the outer packaging treatment, the trotter is subjected to fresh-keeping storage at the storage temperature of 0-4 ℃.

Example 2

An instant ungula Sus domestica is prepared by decocting main materials (ungula Sus domestica) including soy sauce, edible salt, herba Alii fistulosi, rhizoma Alpiniae Officinarum, fructus Anisi Stellati, fructus Foeniculi, fructus Zanthoxyli, chilli sauce, cortex Cinnamomi, flos Caryophylli, fructus Amomi rotundus, radix Angelicae Dahuricae, flos Magnoliae, fructus Piperis, fructus Citri Junoris, fructus Amomi, fructus Tsaoko, rhizoma Kaempferiae and sweet flour paste with water.

The weight ratio of the main material, the water and the auxiliary materials is 30%: 65%: 5 percent.

The auxiliary materials comprise soy sauce (55) in parts by weight: edible salt (40): green Chinese onion (10): galangal (3): macro aggregate (1): fennel (1): pepper (1): chilli sauce (2): cinnamon (0.1): clove (0.1): white button (0.1): radix angelicae (0.1): magnolia flower (0.1): bibo (0.1-1%): clear fruit (0.1): amomum fruit (0.1): grass button (0.1): kaempferol (0.1): sweet fermented flour paste (1).

A preparation process of instant pig trotters comprises the following steps:

step 1, screening pig trotters and trimming the screened pig trotters;

step 2, blanching the trimmed pig trotters at 90-100 ℃ for 5-20 min;

step 3, putting the scalded pig trotters as main materials into a first boiling device, adding water and auxiliary materials at the same time, conducting saucing treatment, and conducting degreasing treatment in the saucing process, wherein the saucing temperature is 90-100 ℃, and the saucing time is 1.5-2 hours;

step 4, cooling the sauced trotter, and then carrying out vacuum packaging;

and 5, sterilizing the packaged pig trotters.

The method for trimming in the step 1 comprises the steps of unfreezing the pig trotters, removing impurities and cleaning. The degreasing method in the step 3 comprises the following steps:

31, performing primary sauce degreasing in a first decocting tank by using a sharp fire, wherein the sauce degreasing time is 30-40min, and fishing out the trotters from the first decocting device after the primary sauce degreasing is finished;

and 32, putting the fished trotter into a second boiling device, and further carrying out sauce degreasing by using slow fire, wherein the sauce degreasing time is 30-60 min.

The cooling treatment method in the step 4 comprises soaking the sauced trotter in the soup stock boiled by slow fire, and naturally cooling for 0.8-1.2 h.

The screening method in the step 1 comprises the following steps: the pig trotters have weight of 0.4 kg/each pig trotter, and no exposed bone on the side surface of each pig trotter, and the finishing process comprises baking hair on the surface of pig trotters by fire, and removing impurities after baking.

The sterilization treatment method in the step 5 comprises the following steps: the sterilization pressure is 0.4Mpa, the sterilization temperature is 110-120 ℃, and the sterilization time is 10-20 min.

After cooling, the vacuum-packed trotter is subjected to inspection, coding and outer packaging treatment, and after the outer packaging treatment, the trotter is subjected to fresh-keeping storage at the storage temperature of 0-4 ℃.

Example 3

An instant ungula Sus domestica is prepared by decocting main materials (ungula Sus domestica) including soy sauce, edible salt, herba Alii fistulosi, rhizoma Alpiniae Officinarum, fructus Anisi Stellati, fructus Foeniculi, fructus Zanthoxyli, chilli sauce, cortex Cinnamomi, flos Caryophylli, fructus Amomi rotundus, radix Angelicae Dahuricae, flos Magnoliae, fructus Piperis, fructus Citri Junoris, fructus Amomi, fructus Tsaoko, rhizoma Kaempferiae and sweet flour paste with water.

The weight ratio of the main material, the water and the auxiliary materials is 30%: 65%: 5 percent.

The weight ratio of each component in the auxiliary materials is soy sauce (58): edible salt (40): green Chinese onion (10): galangal (6): macro aggregate (2): fennel (2): pepper (1): chilli sauce (2): cinnamon (0.1): clove (0.1): white button (0.1): radix angelicae (0.1): magnolia flower (0.1): bibo (0.1-1%): clear fruit (0.1): amomum fruit (0.1): grass button (0.1): kaempferol (0.1): sweet fermented flour paste (1).

A preparation process of instant pig trotters comprises the following steps:

step 1, screening pig trotters and trimming the screened pig trotters;

step 2, blanching the trimmed pig trotters at 90-100 ℃ for 5-20 min;

step 3, putting the scalded pig trotters as main materials into a first boiling device, adding water and auxiliary materials at the same time, conducting saucing treatment, and conducting degreasing treatment in the saucing process, wherein the saucing temperature is 90-100 ℃, and the saucing time is 1.5-2 hours;

step 4, cooling the sauced trotter, and then carrying out vacuum packaging;

and 5, sterilizing the packaged pig trotters.

The method for trimming in the step 1 comprises the steps of unfreezing the pig trotters, removing impurities and cleaning. The degreasing method in the step 3 comprises the following steps:

31, performing primary sauce degreasing in a first decocting tank by using a sharp fire, wherein the sauce degreasing time is 30-40min, and fishing out the trotters from the first decocting device after the primary sauce degreasing is finished;

and 32, putting the fished trotter into a second boiling device, and further carrying out sauce degreasing by using slow fire, wherein the sauce degreasing time is 30-60 min.

The cooling treatment method in the step 4 comprises soaking the sauced trotter in the soup stock boiled by slow fire, and naturally cooling for 0.8-1.2 h.

The screening method in the step 1 comprises the following steps: the pig trotters have weight of 0.4 kg/each pig trotter, and no exposed bone on the side surface of each pig trotter, and the finishing process comprises baking hair on the surface of pig trotters by fire, and removing impurities after baking.

The sterilization treatment method in the step 5 comprises the following steps: the sterilization pressure is 0.4Mpa, the sterilization temperature is 110-120 ℃, and the sterilization time is 10-20 min.

After cooling, the vacuum-packed trotter is subjected to inspection, coding and outer packaging treatment, and after the outer packaging treatment, the trotter is subjected to fresh-keeping storage at the storage temperature of 0-4 ℃.

Example 4

An instant ungula Sus domestica is prepared by decocting main materials (ungula Sus domestica) including soy sauce, edible salt, herba Alii fistulosi, rhizoma Alpiniae Officinarum, fructus Anisi Stellati, fructus Foeniculi, fructus Zanthoxyli, chilli sauce, cortex Cinnamomi, flos Caryophylli, fructus Amomi rotundus, radix Angelicae Dahuricae, flos Magnoliae, fructus Piperis, fructus Citri Junoris, fructus Amomi, fructus Tsaoko, rhizoma Kaempferiae and sweet flour paste with water.

The weight ratio of the main material, the water and the auxiliary materials is 30%: 65%: 5 percent.

The auxiliary materials comprise soy sauce (55) in parts by weight: edible salt (40): green Chinese onion (7): galangal (3): macro aggregate (1): fennel (1): pepper (1): chilli sauce (7): cinnamon (0.1): clove (0.1): white button (0.1): radix angelicae (0.1): magnolia flower (0.1): bibo (0.1-1%): clear fruit (0.1): amomum fruit (0.1): grass button (0.1): kaempferol (0.1): sweet fermented flour paste (3).

A preparation process of instant pig trotters comprises the following steps:

step 1, screening pig trotters and trimming the screened pig trotters;

step 2, blanching the trimmed pig trotters at 90-100 ℃ for 5-20 min;

step 3, putting the scalded pig trotters as main materials into a first boiling device, adding water and auxiliary materials at the same time, conducting saucing treatment, and conducting degreasing treatment in the saucing process, wherein the saucing temperature is 90-100 ℃, and the saucing time is 1.5-2 hours;

step 4, cooling the sauced trotter, and then carrying out vacuum packaging;

and 5, sterilizing the packaged pig trotters.

The method for trimming in the step 1 comprises the steps of unfreezing the pig trotters, removing impurities and cleaning. The degreasing method in the step 3 comprises the following steps:

31, performing primary sauce degreasing in a first decocting tank by using a sharp fire, wherein the sauce degreasing time is 30-40min, and fishing out the trotters from the first decocting device after the primary sauce degreasing is finished;

and 32, putting the fished trotter into a second boiling device, and further carrying out sauce degreasing by using slow fire, wherein the sauce degreasing time is 30-60 min.

The cooling treatment method in the step 4 comprises soaking the sauced trotter in the soup stock boiled by slow fire, and naturally cooling for 0.8-1.2 h.

The screening method in the step 1 comprises the following steps: the pig trotters have weight of 0.4 kg/each pig trotter, and no exposed bone on the side surface of each pig trotter, and the finishing process comprises baking hair on the surface of pig trotters by fire, and removing impurities after baking.

The sterilization treatment method in the step 5 comprises the following steps: the sterilization pressure is 0.4Mpa, the sterilization temperature is 110-120 ℃, and the sterilization time is 10-20 min.

After cooling, the vacuum-packed trotter is subjected to inspection, coding and outer packaging treatment, and after the outer packaging treatment, the trotter is subjected to fresh-keeping storage at the storage temperature of 0-4 ℃.

In all the embodiments, the screened pig trotters are healthy pig trotters, so that the inspection and quarantine requirements are met, the inspection passing marks are provided, food safety accidents are avoided from the source, food additives are not required to be added in the whole process, and the food safety is ensured; the special auxiliary materials are used for saucing, and the saucing is carried out by matching with sharp fire and culture, so that the taste of the pig trotters is ensured; in the process of sauce making, a device for degreasing is replaced after degreasing is carried out by using a sharp fire, a common cooking range is used as a first boiling device and a second boiling device, the whole degreasing process is divided into two steps, the content of fat in the pig trotters is effectively reduced, the health of food is ensured, and the problem that the edible experience is poor due to the fact that the fat overflows to contaminate fingers in the eating process because the fat content of the pig trotters is too high is solved; the pig trotters are soaked in the soup stock and are naturally cooled, so that the pig trotters can be fully tasty, and the problem of uneven cooling caused by mechanical cooling can be avoided; the food safety can be further ensured by sterilizing at high temperature and medium and high pressure; the screened trotter has even weight and is suitable for sale in different batches.

The present invention is not limited to the above preferred embodiments, and any modifications, equivalent substitutions, improvements, etc. within the spirit and principle of the present invention should be included in the protection scope of the present invention.