Marinated product of cow tongues and preparation method of marinated product
A production method and a technology for mouth sticks, which are applied in the field of food processing, can solve problems such as unfavorable industrial production, insufficient marinating flavor, single cooking method, etc., and achieve the effects of rich marinating flavor, rich taste and various tastes.
Inactive Publication Date: 2015-04-29
陆玉龙
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AI Technical Summary
Problems solved by technology
However, the ox tongue pickled by the existing ox tongue pickling method has shortcomings such as insufficient pickling fragrance, heavy fishy smell, single taste, and single cooking method, which is unfavorable for industrialized production
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0018] A method for preparing raw marinated beef strips products, comprising the following steps:
[0019] Step 1: Select the ox mouth strips of adult cattle grown by crossbreeding Simmental and Luxi yellow cattle as raw materials, with 1kg / cattle as the standard, and every 100 cattle as a standard amount;
[0020] Step 2: Put the beef strips into a vacuum tumbler and add marinade, which includes: 7kg oyster sauce, 2.4kg Huadiao wine, 3kg seafood soy sauce, 1kg soy sauce, 0.92kg Guilin chili sauce, minced garlic chili sauce 0.92kg, bay leaf, grass fruit, cinnamon bark, angelica dahurica 0.04kg each, salt 1.5 kg, red yeast rice powder 0.5 kg, chili powder 2 kg, monosodium glutamate 0.5 kg;
[0021] Step 3: Put 5kg of onion, 5kg of green onion, 2kg of old ginger, 5kg of carrot, 10kg of celery, 5kg of coriander, 1kg of lemon, and 1kg of perilla leaf into 66kg of mineral water for squeezing to obtain 100 kg of squeezed juice. Put it into a vacuum tumbler, and after tumbling for 2...
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The invention relates to a marinated product of cow tongues and a preparation method of the marinated product. The marinated product comprises the following raw materials in parts by weight (by taking 100 cow tongue as the base, wherein one cow tongue is1kg): 7 parts of oyster sauce, 2.4 parts of yellow rice wine, 3 parts of seafood sauce, 1 part of light soy sauce, 0.92 part of Guilin chilli sauce, 0.92 part of chilli garlic sauce, 0.04 part of bay leaves, 0.04 part of amomum tsao-ko, 0.04 part of cinnamon, 0.04 part of radix angelicae dahuricae, 1.5 parts of salt, 0.5 part of red konjic rice powder, 2 parts of chilli powder, 0.5 part of aginomoto and 100 parts of juice. The novel marinated product of the cow tongues and the preparation method of the marinated product are provided; the cow tongues marinated by adopting the method are strong in fragrance, are suitable for kinds of cooking methods, are diverse in taste are fine and smooth in mouthfeel, and greatly meet the requirements of different consumers; and the cow tongues marinated by adopting the method are convenient to store, and easy to produce in an industrial production manner.
Description
technical field [0001] The invention relates to the field of food processing, in particular to a raw marinated beef noodle product and a preparation method thereof. Background technique [0002] Niukoutiao is also called beef tongue, which is sweet in taste and flat in nature, and has a good effect of nourishing the stomach and nourishing yang. Beef tongue is rich in nutrition, rich in various vitamins, as well as trace elements and minerals needed by the human body. Beef tongue can be processed in a variety of cooking methods, and it is a very favorite food in people's daily life. Before cooking, properly pickling the beef tongue can improve the taste quality of the beef tongue and prolong its shelf life. However, the beef tongue pickled by the existing beef tongue pickling method has shortcomings such as insufficient pickling fragrance, heavy fishy smell, single taste, and single cooking method, which is unfavorable for industrialized production. Therefore, need to deve...
Claims
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IPC IPC(8): A23L1/312A23L1/318A23L1/314A23L13/20A23L13/40A23L13/70
Inventor 陆玉龙
Owner 陆玉龙