| 摘要 |
PURPOSE: A method for processing pork hocks is provided to remove the smell of pork hocks and be good to eat by removing bones. CONSTITUTION: Foreign substances, hair and toenails of the surface of pork hocks are removed, and the pork hocks are washed. 0.16-0.18 weight% of roasted salt, 0.12-0.13 weight% of vinegar, 0.01 weight% of coffee, 0.012 weight% of rice straw and 26-27 weight% of the pork hocks based on 120L of water are heated for 2-3 hours until when a temperature reaches 100°C. 70L of water, the processed pork hocks and 150 g of herbal medicine based on 70L of water are put into an iron pot and heated for 3-12 hours. The pork hocks are lifted and bones are removed. And the pork hocks are cut into a certain size and manufactured into pork hock meat. The herbal medicine comprises 30 g of milk vetch root, 30 g of Chinese matrimony vine, 50 g of jujube, 30 g of licorice, 20 g of cinnamon, 100 g of solomons-seal root, 30 g of aceraceae branch, 100 g of garlic, 100 g of ginger, 200 g of scallions, 10 g of dried clove buds, 50 g of mistletoe stem and 150 g of kalopanax stem. |
