The key to deep-frying pig's feet, crispy skin and tender meat, lies in the heat. It should be fried with low fire and high temperature, and then fried again after the oil temperature is raised for the second time.
new processing technology of pig's trotters: production technology: raw material selection-pretreatment-pickling-precooking-coloring and frying-marinating-packaging-sterilization-refrigeration
Key points: 1. Material selection: Choose fresh pig's trotters or frozen pig's trotters with neat size, plump and fresh skin color as raw materials, and require no blood spots, mildew and burns on the surface.
2. Pretreatment: remove residual hair, remove fine hair and fluff between toes with open fire, trim residual dirt with a knife, soak in cold water to drain blood, remove hoof shell and rinse for later use.
3. Pickling: Put the pig's trotters in the pickling solution and marinate them in the cold storage at 1 ~ 6℃ for 2 hours, turning them twice to ensure uniform pickling. The curing liquid formula: 5kg trotters, 2 g Zanthoxylum bungeanum, 25 g ginger, 8 g aniseed, 15 g cinnamon, 15 g Amomum villosum, 3 g monosodium glutamate, 125 g salt and 75g homemade sauce color. This is a circulating pickling solution. For the first curing of pig's trotters, it is necessary to put three times as much spices as the formula (spices are prepared in advance into spice water and added after boiling for 15 minutes), and then put two times as much spices for the second curing, which will be reduced to the original formula ratio in turn. The more times the pickling solution is used, the better the pickling effect will be. The pickling solution can maintain a certain degree of salinity and chromaticity by controlling the amount of water added, salt added and self-made sauce color, so it should be preserved in cold storage.
homemade sauce color formula: 8kg of water, 6kg of sugar, 1kg of vinegar, 1kg of lard and 1kg of yellow wine.
4. Pre-cooking: After the pickled pig's trotters are rinsed, they are pre-cooked in boiling water for 1 minutes, and the floating foam and dirt are removed at any time.
5. Coloring and frying: Apply diluted homemade sauce color to pig's trotters while they are hot, dry them and fry them in an oil pan for half a minute, turning them frequently to make them evenly colored, and the oil temperature is 18 ~ 19℃.
6. marinating: after the old bittern is boiled, put spice bags and pig's trotters in the pot layer by layer. When it is boiled again, it is immediately changed to low heat, so that the temperature is kept at 9℃ and the brine soup continues to bubble. Add yellow rice wine, monosodium glutamate, salt and homemade sauce color, cover and simmer for 2 ~ 3 hours, turning once during this period. The formula of marinade: 5kg pig's trotters, 2g pepper, 25g ginger, 8g aniseed, 25g cinnamon, 15g Amomum villosum, 3g monosodium glutamate, 1g cooking wine, 5g homemade sauce color, 12g refined salt and a little phosphate.
7. Take out the pot, package and sterilize: after the ceasefire, skim the oil and foam first, and carefully remove the pig's trotters. Because the skin of cooked pig's trotters is easily damaged, try to keep the shape intact. Apply sesame oil while it is hot, air-cool, bag with double funnel, and seal with vacuum packaging machine. Polyethylene composite foil packaging bag was used, the heat sealing temperature was 18℃, the vacuumizing time was 2min, the vacuum degree was .9MPa, and the heat sealing time was 2.5min. In this process, attention should be paid to the processing environment and the sanitary conditions of operation, and the action should be rapid to reduce microbial pollution.
8. cold storage: after cooking and sterilization, it is stored in a cold storage at low temperature.