| 摘要 |
PURPOSE: Smoked pork hocks and pork foot jelly, and producing methods thereof are provided to age and smoke pork hocks for improving the palatability. CONSTITUTION: A producing method of smoked pork hocks and pork foot jelly comprises the following steps: boiling pork hocks with angelica gigas nakai, glycyrrhizae radix, cinnamon, garlic, onion, and spring onion in water for several times; aging the boiled pork hocks inside a low-temperature refrigerator after naturally drying; mixing the aged pork hocks with seasonings, and smoking; separating bones from the flesh of the pork hocks; boiling the bones at the high temperature; boiling the obtained pork bone stock with the flesh of the pork hocks, and adding agar powder; and naturally drying and low temperature aging the mixture.
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