SEOSONING SOURCE FOR PIG FOOT SOUP, METHOD TO MANUFACTURE THE SEOSONING SOURCE AND METHOD TO MANUFACTURE PIG FOOT SOUP USING THE SEOSONING SOURCE

摘要

PURPOSE: a kind of production method of trotter soup is to eliminate unique foul smell to use flavouring from pig's feet, and improve flavorful trotter soup. ;CONSTITUTION: (SP11) is rapidly frozen from original pig's feet before pawl and hair removal. It freezes pig's feet to be cut off, impregnates remove blood and impurity (SP12) in water. The cutting pig's feet of 10 parts by weight, 1.5-2.The potato of 0 parts by weight, 0.15-0.The seasoning trotter soup of 2 parts by weight, 0.5-0.The salted shrimp of 7 parts by weight, 0.07-0.The ground garlic of 1 parts by weight and the water mixing of 7-8 parts by weight. The mixture boiled 15-30 minutes (SP13). Chinese cabbage, sesame blade and shallot insertion boiling cooking container and pimiento powder are added to obtain trotter soup (SP14). Condiment includes traditional soy sauce of 100 parts by weight, the chili paste of 90-95 parts by weight, the artificial seasoning 0. of 25-30 parts by weight7-1.0 part, ginger powder, 3-4 parts by weight, black pepper, 10-13 parts by weight formula liquor preparation method and 25-30 parts by weight pimiento powder. ;The 2013 of copyright KIPO submissions;[Reference numerals] (SP11) is rapidly frozen raw pig`s trotters; (SP12) the pig`s trotters are cut; (SP13) in the container of heating pig`s trotters, potato condiment, salted shrimp, salted shrimp and water; (SP14) Chinese cabbage, gingili leaf, green onion and pimiento powder is added