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Milk bean meat making method

A production method, milk tofu technology, applied in milk preparations, dairy products, food preparation, etc.

Inactive Publication Date: 2011-05-04
萨尔合提江·卡卡夏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although it is made in a variety of ways, water is used in all methods of cooking meat.

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0010] The present invention is achieved like this:

[0011] 1.2kg mutton (or beef or horse meat or goat meat or chicken) bones are separated or cut into small pieces, and the joint bones are put into the cold water in the pot, add some salt and seasoning, and the water starts to boil when it is heated to 100°C. Floating blood froth appears on the surface of the water, remove the blood froth slowly with a spoon, and simmer for 20 minutes.

[0012] 2. Pour 5kg of milk into another pot. When it is heated to 100°C, pour 0.3kg of yogurt into the milk. When the milk and yogurt are mixed together, white milk tofu and acid yellow water will appear, and the milk tofu will float on the water.

[0013] 3. Take the mutton (or beef or horse meat or goat meat or chicken) out of the broth, put it into a pot of milk and yogurt, heat it on a simmering fire, cook for 80 minutes, and the white milk tofu will gradually become is red.

[0014] 4. Take out the cooked mutton (or beef or horse mea...

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PUM

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Abstract

The invention provides a making method of dried milk cake meat, comprising putting mutton in a pot with cold water, adding in salt and flavouring, heating to 100 DEG C, slowly removing blood foams floating on the water with a scoop after soup is boiled, simmering for 20 minutes; pouring milk into another pot, heating to 100 DEG C, pouring yoghourt into the milk after the milk is boiled, then forming white dried milk cakes which float on the water and acidic yellow liquid when the milk and the yoghourt are mixed; taking out the mutton from the broth, putting into the pot with the mixed milk and yoghourt, simmering for 80 minutes, then the white milk cakes gradually turn red; taking out the cooked mutton and the milk cakes floating on the water, putting them on a dish, and cutting them into small pieces. The invention provides a making method of dried milk cake meat which is to cook the mutton in the pot with the mixed milk and yoghourt. The cooked mutton tastes fresh and has rich nutrition. The broth can nourish bodies and lower blood lipoids.

Description

[0001] Field [0002] The invention belongs to a meat processing method, in particular to a method for preparing milk tofu. Background technique [0003] The traditional method of cooking meat is to put the meat cut into small pieces into the cold water in the pot, add some salt, seasoning, and vegetables such as yellow radish and green radish, and cook in a simmering fire for a certain period of time. The meat cooked in this way is delicious and delicious. Although the production is varied, water is used in all methods of cooking meat. Water is a kind of solvent. Some active ingredients are dissolved in the water during the cooking process of meat. Drinking the broth has the effect of nourishing the body. However, animal oil (or cholesterol) is also dissolved in the water during the cooking process. Drinking too much broth is not suitable for the body. . Contents of the invention [0004] The invention provides a method for making milk bean curd meat. First, the meat is ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/31A23L1/311A23L1/315A23L1/01A23C9/152A23C9/13A23L1/48A23L13/00A23L5/10A23L13/10A23L13/50A23L35/00
Inventor 萨尔合提江·卡卡夏
Owner 萨尔合提江·卡卡夏
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