Production method of gas puffed swollen sheep tendon

A production method and technology of lamb tendons, which are applied in the field of food processing, can solve the problems of increasing cleaning and processing operation procedures, shortening the shelf life of lamb tendons in the expansion method, and large loss of nutrients in lamb tendons, so as to achieve easy control of product quality and stable production quality Consistent, simple and easy operation of the production process

Inactive Publication Date: 2013-09-11
YANGZHOU UNIV
View PDF2 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 hig

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of production method of puffed and expanded sheep's hoof tendon, comprises the following steps:

[0026] (1) Pre-processing of sheep tendons

[0027] After adding water to the container and boiling it, add edible baking soda, put it into the cleaned tendon for degreasing, and the degreasing time is 28-32min; rinse the tendon after degreasing with clean water; the mass ratio of baking soda, tendon and water is For baking soda: lamb tendon:water=1:35-45:130-170;

[0028] (2) dry

[0029] Spread out the tendons one by one and dry in a drying oven at 38-42°C for 38-42 hours;

[0030] (3) Puffing

[0031] Adjust the heating temperature of the first layer of the electric oven to 85-95°C, lower the heating temperature to 95-105°C and preheat for 3-7 minutes, adjust the heating temperature of the second layer of the electric oven to 215-225°C, lower the heating temperature Adjust the temperature to 215-225°C and preheat for 8-12 minutes; spread the dried lamb tendon ...

Embodiment 2

[0041] A kind of production method of puffed and expanded sheep's hoof tendon, comprises the following steps:

[0042] 1. Preprocessing of sheep tendons

[0043] Put the fresh tendons of sheep into the water, wash the surface with a soft brush, and remove the blood tendons and remaining meat on the surface. Add water to the pot and boil it, then add edible baking soda, put in the cleaned tendons for degreasing (stir the tendons when degreasing, so that the tendons can be completely degreased). Among them, baking soda: lamb tendon: water = 1:40:150 (mass ratio), and the degreasing time is 30 minutes. After degreasing, rinse with clean water.

[0044] 2. Dry

[0045] Spread the tendons piece by piece, and dry them in a 40°C drying oven (model: DHG-9148A, Shanghai Jinghong Experimental Instrument Co., Ltd.) for 40 hours.

[0046] 3. Puffing

[0047] Adjust the upper heat temperature of the first layer of the electric oven (model: SM-503+3S, Xinmai Machinery (Wuxi) Co., Ltd.)...

Embodiment 3

[0049] A kind of production method of puffed and expanded sheep's hoof tendon, comprises the following steps:

[0050] 1. Preprocessing of sheep tendons

[0051]Put the fresh tendons of sheep into the water, wash the surface with a soft brush, and remove the blood tendons and remaining meat on the surface. Add water to the pot and boil it, then add edible baking soda, put in the cleaned tendons for degreasing (stir the tendons during degreasing, so that the tendons can be completely degreased). Among them, baking soda: lamb tendon: water = 1:35:130 (mass ratio), and the degreasing time is 28 minutes. After degreasing, rinse with clean water.

[0052] 2. Dry

[0053] Spread the tendon of sheep one by one, and dry it in a 42°C drying oven (model: DHG-9148A, Shanghai Jinghong Experimental Instrument Co., Ltd.) for 38h.

[0054] 3. Puffing

[0055] Adjust the upper heat temperature of the first layer of the electric oven (model: SM-503+3S, Xinmai Machinery (Wuxi) Co., Ltd.) t...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/312A23L13/20
Inventor 朱云龙包乙晴曾永福许振兴庄惠
Owner YANGZHOU UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap