Method for preparing canned spicy hot beef stomach, lung and liver

A spicy and canned technology, which is applied in the field of preparation of canned spicy beef stew, can solve the problems of unsatisfactory and inconvenient, and achieve the effect of excellent taste, unique fragrance and spicy taste

Inactive Publication Date: 2011-04-06
河南省金牛足食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, spiced beef is the majority of beef cooked food on the market, and beef jerky is the main convenience food, but there are few cooked beef offal. , it is very inconvenient if you want to eat beef

Method used

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Examples

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Example Embodiment

[0021] Below in conjunction with specific embodiment, the present invention is described in further detail:

[0022] This example is to prepare 100kg of spicy beef three burnt as an example to illustrate the preparation method of the present invention. The ratio of raw materials is 1:1.3:1.3, and the raw materials of beef umbrella bag, beef liver and beef lung are mixed for a total of 100kg.

[0023] The preparation method comprises the following steps:

[0024] a. Thawing and marinating: First, soak the beef lungs and cow umbrella bags in water to thaw. After thawing, rub them with 2kg of vinegar in a roller kneader for 10 minutes, then put them in clean water to clean them, control the water, and roll them with 2kg of cooking wine. Wash for 10 minutes, wash twice with water, pour out and marinate; marinate the beef umbrella bag with 4kg of salt and 1kg of nitrous water for 18 hours; boil the beef lungs in spice water boiled with 0.5kg of spices for 2 hours (described Spice...

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PUM

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Abstract

The invention provides a method for preparing canned spicy hot beef stomach,, lung and liver. In the method, a canned spicy hot beef offal cooked food which is convenient to carry is prepared from the beef stomach,, the beef lung and the beef liver in a ratio of 1 to 1.3 to 1.3; and the method comprises the following steps of: rolling and washing the beef stomach with vinegar and cooking wine, adding common salt, nitrite and water and curing; placing the beef lung in spicy water, boiling, adding the common salt, injecting nitrite and curing; shrinking and performing color development on the beef stomach and beef lung, washing the beef lung, placing in the spicy water and boiling, cutting and forming, forming the cured beef stomach and beef lung, frying the formed beef stomach, beef lung and beef liver in an oil bath; and finally mixing the beef stomach, the beef lung, the beef liver and seasonings, sterilizing and canning. The canned beef stomach, lung and liver food can be produced in batches, has excellent color, smell and taste and spicy hot taste, and is sterilized under vacuum and stored for a long term; and the original nutritive components of the beef stomach, the beef lung and the beef liver are not damaged during processing and the freshness of the beef offal food is kept.

Description

technical field [0001] The invention belongs to the preparation method of meat food, more specifically, it is a preparation method of canned spicy beef three burnt made by using cow umbrella bag, beef lung and beef liver as main raw materials through certain processing methods . Background technique [0002] Beef offal is high in protein, rich in nutrition, and is easily absorbed by the stomach and intestines. It is an excellent food that is more beneficial to health, especially beef umbrella bags, beef lungs, and beef liver, which are especially liked by the public. At present, spiced beef is the majority of cooked beef in the market, and beef jerky is the main convenience food, but there are very few cooked beef offal. People mostly eat beef offal in restaurants and delicatessens. , it is very inconvenient if you want to eat beef offal, and the cooked beef offal in the market is mainly spiced, and there are very few spicy ones. In this way, it cannot satisfy the needs of...

Claims

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Application Information

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IPC IPC(8): A23L1/312A23L13/20
Inventor 马子强李清喜孟庆玉王心玲
Owner 河南省金牛足食品有限公司
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