Production method of explosion-puffing and expanding beef tendon

Abstract

The invention relates to a production method of an explosion-puffing and expanding beef tendon, particularly relates to a novel non-frying production method which adopts hot air as a heat transfer medium, and belongs to the field of human necessities according to the classification of the International Patent Classification (IPC) and the technical field of food processing. The production method of the explosion-puffing and expanding beef tendon comprises the main processing flow of: selecting materials, cleaning and finishing, adding edible saleratus into boiling water for degreasing, drying and puffing. The production method adopts the principle of thermal expansion of dried food raw materials rich in collagen, can be used for expanding the dried beef tendon by taking the hot air as the heat transfer medium, and is easy to operate. The temperature and the time are easy to control, the defects in a conventional production process of the beef tendon by using an expanding method are completely avoided, the puffed beef tendon is uniform in foaming, milky yellow in color and luster, strong in flavor, and low in grease content, thus being beneficial to the preservation, cleaning and processing of the beef tendon, the loss of nutritional ingredients is small, and the explosion-puffing and expanding beef tendon can be directly rehydrated when being eaten.

Description

Technical field [0001] The invention relates to a production method of gas-puffed beef tendon, in particular to a new non-fried production method using hot air as a heat transfer medium. According to the International Patent Classification (IPC), it belongs to the part of human life needs. Food processing technology. Background technique [0002] Dried beef tendons are traditionally used to increase hair by oil hair, salt hair and mixed hair. In the past 50 years, the most commonly used method for hair increase is oil hair. At present, whether it is a catering enterprise or a unit or enterprise that produces beef tendon products by the social commerce method, oil hair is still the main method of production. The oily beef tendon uses oil as the heat transfer medium, and the tissue of the dried beef tendon expands and loosens into a porous structure through two stages of low-temperature oil simmering and high-temperature oil expansion. First of all, when the traditional method of...

AI Technical Summary

Problems solved by technology

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

Secondly, during the process of fattening, the nutritional content of beef tendons is relatively large, and most of the fats used for fattening are repeatedly used for a long time. In addition, edible fats will produce substances harmful to human health and even carcinogens when heated for a long time and at high temperatures.

Thirdly, oily beef tendon has a high oil content, and the oil stains in it are easily oxidized during storage, which will affect the flavor of beef tendon. At the same time, it also shortens the shelf life of 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 operation procedures of cleaning and processing, but also increases the pollution of beef tendons