Fragrant belly and its processing method

A processing method and technology of fragrant tripe, which is applied in the field of fragrant tripe and its production, can solve the problems of insufficient shelf life, insufficient nutrition, single taste of fragrant tripe, etc., achieve the effect of beautiful appearance, rich nutrition, and improved storage period

Inactive Publication Date: 2011-11-30
新沂市明帝食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of this traditional fragrant tripe is relatively simple, the nutrition is not enough, and the shelf life is not long enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: fragrant tripe and processing method thereof

[0020] Raw materials: 100 fresh pig bladders, 10kg of lean pork meat, and 8kg of raw pig skin.

[0021] processing methods:

[0022] ①. Remove the fat and dirt from the fresh pig bladder, then wash it, drain the water, and set it aside;

[0023] ②. Marinate pork essence→tumble and knead→tenderize→stir to get marinated meat, set aside;

[0024] ③, degrease the raw pigskin after aging, then twist it into silk, and make cooked skin silk for later use;

[0025] ④. After mixing the marinated meat material prepared in step ② and the cooked skin shreds prepared in step ③ evenly according to the set weight ratio, the stuffing is obtained;

[0026] ⑤. Put the stuffing obtained in step ④ into the fresh pig bladder that has been cleaned of fat and dirt, washed and drained in step 1, fill the stuffing vigorously, and then put the stuffed pig bladder in a height of 5 cm And in a stainless steel mold with a diameter of ...

Embodiment 2

[0030] Embodiment 2: fragrant tripe and processing method thereof

[0031] Raw materials: 100 pieces of fresh pig bladder, 15kg of lean pork meat, and 5kg of raw pig skin.

[0032] processing methods:

[0033] ①. Remove the fat and dirt from the fresh pig bladder, then wash it, drain the water, and set it aside;

[0034] ②. Marinate pork essence→tumble and knead→tenderize→stir to get marinated meat, set aside;

[0035] ③, degrease the raw pigskin after aging, then twist it into silk, and make cooked skin silk for later use;

[0036] ④. After mixing the marinated meat material prepared in step ② and the cooked skin shreds prepared in step ③ evenly according to the set weight ratio, the stuffing is prepared;

[0037] ⑤. Put the stuffing obtained in step ④ into the fresh pig bladder that has been cleaned of fat and dirt, washed and drained in step 1, fill the stuffing vigorously, and then put the stuffed pig bladder in a height of 5 cm And in a stainless steel mold with a dia...

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PUM

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Abstract

The invention discloses a fragrant tripe and a processing method thereof. The fragrant tripe and the processing method thereof use fresh pig bladder as the main raw material, and fill it with stuffing made of boiled shredded skin and marinated pork essence. The finished product is stewed and sterilized. The sausage tripe of the invention has beautiful appearance, delicious taste, strong aroma and long shelf life, and is a ready-to-eat meat product.

Description

technical field [0001] The invention belongs to an edible meat product and a processing method thereof, in particular to a tripe with fresh pig bladder as the main ingredient and a preparation method thereof. Background technique [0002] Xiangdu is a traditional meat product, which is loved by people because of its delicious taste and high nutritional value. The traditional fragrant tripe is made by wrapping marinated lean meat in a pig bladder, steaming it thoroughly and then cooling it. The taste of this traditional fragrant tripe is relatively simple, the nutrition is not sufficient, and the shelf life is not long enough. Contents of the invention [0003] The purpose of the present invention is to provide an edible sausage tripe with the functions of reducing stool and invigorating the spleen and stomach and its processing method. The sausage tripe prepared by the method of the invention has high nutritional value and long storage period. [0004] Technical scheme o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L13/20
Inventor 宋为民
Owner 新沂市明帝食品有限公司
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