| 摘要 |
A method of processing Korean pig's trotters(Jokbal) by soaking pig's trotters in salt water and searing with a torch lamp after drying is provided to remove the odor of testosterone present in the muscle layer and to give good taste and flavor. Pig's trotters are soaked in water for 3 to 4hr to remove the odor of pork in a first step, put into 4 to 5% salt water and slowly heated at 60 to 70deg.C for 2hr. The salted pig's trotters are soaked in water for 3 to 4hr to remove the odor of pork in a second step, dried, seared with a torch lamp, mixed with seasoning liquid and marinated for 24hr. The seasoning liquid is obtained by mixing 10% by weight of ginger, 20% by weight of garlic, 10% by weight of Welsh onions, 5% by weight of cabbage, 14% by weight of radishes, 10% by weight of onions, 10% by weight of red pepper powder, 10% by weight of corn syrup, 1% by weight of sesame oil, 1% by weight of perilla oil, 5% by weight of sea salt, 3% by weight of Codonopsis root, 1% by weight of other additives and 5 times their weight of water and heating. The other additives contain Caryophylli Flos, ginger, whole black pepper, coffee, soybean paste and bay leaf. |
