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Manufacturing method of sheep trotter

A production method, the technique of sheep's hooves, is applied in the field of dish production, which can solve the problems of consumers' eating inconvenience and achieve the effect of retaining flavor and nutrition

Inactive Publication Date: 2014-07-02
谭蓉蓉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Sheep hoof is a traditional local snack, but it is only eaten in fixed places such as restaurants and families, which brings inconvenience to some consumers who have a fast-paced life and no time to cook or go out.

Method used

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  • Manufacturing method of sheep trotter

Examples

Experimental program
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Effect test

Embodiment 1

[0010] Take 100 kg of lamb's hooves and wash, add 2 kg of fennel, 1 kg of Chinese pepper, 1 kg of aniseed, 2 kg of cinnamon, 1 kg of nutmeg, 6 kg of onion, 9 kg of refined salt, 6 kg of ginger, and 5 kg of garlic. Packed into the packaging bag with 300-500 grams per bag filled with nitrogen, and then subjected to multi-stage mild F-value sterilization, namely sterilization at 85°C for 3 minutes, 100°C for 2 minutes, 110°C for 2 minutes, 121 Sterilize at ℃ for 3 minutes, and become a finished product after cooling.

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PUM

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Abstract

The invention relates to a manufacturing preparation method of a dish, and in particular to a manufacturing method of sheep trotter. The method is as below: selecting sheep trotters, scalding the sheep trotters with hot water to remove wool and impurities, roasting with fire to remove hair follicles, scraping small hairs, blanching, fishing out the sheep trotters, removing the bones while hot, adding seasonings (ginger powder and garlic powder, etc.), standing for 12 h to gain taste, stewing in water (with water temperature at 100 DEG C for 45 min), draining and conducting vacuum packing. The sheep trotter has the advantages of instant eating, freshness, delicacy, nutrition and convenience for eating.

Description

Technical field [0001] The invention relates to a method for preparing dishes, in particular to a method for preparing sheep's hooves. Background technique [0002] Sheep's hoof is a traditional local snack, but its consumption is limited to fixed places such as restaurants and homes, which brings inconvenience to consumers who have fast-paced lives, no time to cook and go out. Summary of the invention [0003] The purpose of the present invention is to provide a method for preparing sheep's hooves, which has the advantages of instant food, preservation, deliciousness, nutrition and convenient consumption. [0004] The technical scheme of the present invention is: selecting lamb's feet → scalding with hot water to remove wool and impurities → removing lamb's hoof armor → fire roasting to remove hair follicles → scraping and washing hair stubble → blanching water → removing the lamb's feet while hot and removing the lamb's feet → adding seasoning ingredients Flour, etc.) 12 hours to...

Claims

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Application Information

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IPC IPC(8): A23L1/312A23L13/20
CPCA23L13/20
Inventor 谭蓉蓉
Owner 谭蓉蓉
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