Production method of gas puffed swollen sheep tendon

Abstract

The invention relates to a production method of gas puffed swollen sheep tendon, particularly relates to a novel production method in which oil frying is not used and hot air is used as a heat transferring medium and belongs to the field of food processing technology in the section of human living needs according to international patent classification (IPC). The production method of the gas puffed swollen sheep tendon comprises a main technical flow as follows: selecting raw material; washing and finishing; degreasing by using boiling water and edible sodium bicarbonate, drying; and puffing. The production method disclosed by the invention takes advantages of a thermal expansion principle of collagen-enriched dry raw material and the hot air is used as a heat transferring medium to swell the dried sheep tendon; the operation is simple, and the temperature and the time are easy to control; the defects in a traditional swelling-method sheep tendon production process can be completely avoided; the puffed sheep tendon has uniform foams, is milky yellow in color and luster, is strong in aroma and low in oil content; the production method is favorable for preserving, washing and processing the sheep tendon, and loss of nutritional ingredients is low; and the puffed sheep tendon can be eaten after being rehydrated.

Description

technical field [0001] The invention relates to a production method of puffed and expanded lamb tendons, in particular to a new non-fried production method using hot air as a heat transfer medium, which belongs to the needs of human life according to the International Patent Classification (IPC). The field of food processing technology. Background technique [0002] The traditional methods of raising hair for drying sheep tendon include oil hair, salt hair and mixed hair. The most commonly used method of hair growth in the past 50 years is oil hair. At present, regardless of whether it is a catering enterprise or a unit or enterprise that produces dried lamb tendon products by the social and commercial expansion method, oil hair is still the main method of production. Oil-fat sheep tendon uses oil as the heat transfer medium, and the tissue of dried sheep tendon is expanded and loosened into a porous structure through two stages of low-temperature oil heating and high-tempe...

AI Technical Summary

Problems solved by technology

First of all, when the traditional method is used to expand the tendons, the temperature of the medium and the expansion time are based on experience, which is difficult to control and difficult to operate.

Secondly, during the process of fattening, the nutrient content of sheep tendons is relatively large, and the fat used for fattening is mostly used repeatedly for a long time. In addition, edible fats will produce substances harmful to human health and even carcinogens when heated for a long time at high temperature.

Thirdly, the greasy lamb tendon has a high oil content, and the oil stains in it are easily oxidized during the preservation process and affect the flavor of the lamb tendon. At the same time, it also shortens the shelf life of the beef tendon.

In addition, it is difficult to clean the oil stains in the process, and strong alkali is often used for washing before eating, which not only increases the cleaning and processing operation procedures, but also increases the pollution of sheep tendons