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Hot and sour crispy beef tendon preparation method and products thereof

A beef tendon and crispy technology, which is applied in the preparation method of hot and sour crispy beef tendon and its products, can solve the problems of high moisture content and difficulty in preservation, and achieve the effects of easy preservation, attractive aroma, and complete color and fragrance

Inactive Publication Date: 2016-01-20
梁桂萍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, beef tendon food is mostly prepared with spicy Sichuan flavor, and it is only marinated and stir-fried. The water content is high when eaten, and it is not easy to store.
There is no beef tendon in a low moisture, crispy form on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The hot and sour crispy beef tendon preparation method provided in this embodiment comprises the following steps: a hot and sour crispy beef tendon preparation method comprises the following steps:

[0036] 1) Preparation of beef tendon: cleaning the beef tendon, sterilizing the beef tendon after cleaning, and dehydrating the beef tendon after sterilization;

[0037] 2) Acupuncture of beef tendon: the beef tendon after cleaning, sterilization and dehydration in step 1) is uniformly needled;

[0038] 3) Stewing of beef tendon: put beef tendon into boiling water for water treatment, and then put it into a pressure cooker for stewing, wherein pepper is placed in the pressure cooker, and the weight ratio of pepper to water is 1:100 to 1:500 ; The time for stewing in a pressure cooker is 30 to 90 minutes, and the pressure is 1.2 to 2 atmospheres;

[0039] 4) Stir-fry of beef tendon:

[0040] 4.1) Prepare materials in the following weight ratio: 1000 to 2000 beef tendon ste...

Embodiment 2

[0060] The hot and sour crispy beef tendon preparation method provided in this embodiment comprises the following steps: a hot and sour crispy beef tendon preparation method comprises the following steps:

[0061]1) Preparation of beef tendon: cleaning the beef tendon, sterilizing the beef tendon after cleaning, and dehydrating the beef tendon after sterilization;

[0062] 2) Acupuncture of beef tendon: the beef tendon after cleaning, sterilization and dehydration in step 1) is uniformly needled;

[0063] 3) Stewing of beef tendon: put the beef tendon into boiling water for water treatment, and then put it into a pressure cooker for stewing, wherein pepper is placed in the pressure cooker, and the weight ratio of pepper to water is 20g: 2000g; The time of stewing is 30 minutes, and the pressure is 1.2 atmospheres;

[0064] 4) Stir-fry of beef tendon:

[0065] 4.1) Prepare the following materials by weight: 1000g beef tendon stewed in step 3); 20g peanut oil; 1g shallot essen...

Embodiment 3

[0085] The hot and sour crispy beef tendon preparation method provided in this embodiment comprises the following steps: a hot and sour crispy beef tendon preparation method comprises the following steps:

[0086] 1) Preparation of beef tendon: cleaning the beef tendon, sterilizing the beef tendon after cleaning, and dehydrating the beef tendon after sterilization;

[0087] 2) Acupuncture of beef tendon: the beef tendon after cleaning, sterilization and dehydration in step 1) is uniformly needled;

[0088] 3) Stewing of beef tendon: Put the beef tendon into boiling water for water treatment, then put it into a pressure cooker for stewing, wherein pepper is placed in the pressure cooker, and the weight ratio of pepper to water is 2:1000; The time of stewing is 90 minutes, and the pressure is 2 atmospheres;

[0089] 4) Stir-fry of beef tendon:

[0090] 4.1) Prepare the following materials by weight: 2000g beef tendon stewed in step 3); 40g peanut oil; 2g shallot essential oil;...

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PUM

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Abstract

The invention discloses a preparation method of hot and sour crispy beef tendon. The preparation method comprises the following steps: (1) washing, sterilizing and dewatering the beef tendon; (2) evenly needling the beef tendon; (3) slightly cooking the beef tendon in boiled water, then putting the beef tendon in a pressure cooker for stewing, and pepper is putted into the pressure cooker; (4) boiling peanut oil, scallion essence and sweet ginger extract in a pan, adding the beef tendon for stirring and frying till the beef tendon is evenly mixed with the peanut oil, the scallion essence and the sweet ginger extract, adding fruit vinegar and sauce for stirring and frying till the fruit vinegar and the sauce are evenly absorbed, then adding salt, white sugar, aginomoto, chilli powder and licorice powder for stir and fry till the water is absorbed fully; and (5) soaking the beef tendon in fruit wine, then taking out the beef tendon and then evenly staining the beef tendon with flour; baking the beef tendon which is stained with the flour by using carbon. The invention also discloses the hot and sour crispy beef tendon prepared by the method. The hot and sour crispy beef tendon prepared by the method is brown in color, crispy in taste, hot and sour in flavor, attractive in fragrance, little in water and easy to preserve.

Description

technical field [0001] The invention relates to the preparation of beef tendon food, in particular to a method for preparing hot and sour crispy beef tendon and products thereof. Background technique [0002] At present, the preparation of beef tendon food is mostly based on spicy Sichuan flavor, and it is only pickled and stir-fried briefly. When eaten, the water content is high and it is not easy to preserve. There is no beef tendon in a low moisture, crispy form on the market. Contents of the invention [0003] Aiming at the above-mentioned deficiencies of the prior art, the object of the present invention is to provide a preparation method of hot and sour crispy beef tendon and products thereof. [0004] The technical scheme that the present invention adopts for realizing the above object is: a kind of hot and sour crispy beef tendon preparation method, it is characterized in that, it comprises the following steps: [0005] 1) Preparation of beef tendon: cleaning the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/20A23L13/40
CPCA23L13/20A23L13/428
Inventor 雷泉
Owner 梁桂萍
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