Pig tongue preparation method

A tongue and pig tongue technology, which is applied in the field of pig tongue preparation, can solve problems such as inconvenient storage, transportation and carrying, uneven quality of pig tongue products, obstacles to product sales and storage, etc., and achieve convenient transportation, unique flavor and long-lasting The effect of shelf life

Inactive Publication Date: 2015-11-04
FUJIAN DINGWEI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the production and processing methods of pig tongue in my country mostly adopt the decentralized family workshop operation mode, and the proportion of finished products is relatively low. Moreover, the quality of traditional pig tongue products var

Method used

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  • Pig tongue preparation method

Examples

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Example Embodiment

[0019] Example 1

[0020] In the embodiment of the present invention, a method for preparing pig tongues, 500 kg of raw material of pig tongues is thawed after being picked up, put into storage, and then sliced ​​with a slicer with a thickness of 0.2-0.4 cm. After completely thawing, pour it into the tumbler and knead for 1.5h, then add ingredient A and knead for 1h, then add 500ml of sorghum wine and 24kg of edible modified starch, and stop when the mixture is evenly mixed. The rolling speed is 12r / min. Ingredients A include: edible salt 1200g, white sugar 550g, powder 250g, loose meat powder 250g, Trifos crisp 70g, special phosphorus 70g, D-isoascorbic acid 190g; B ingredients include: MSG 3.5kg, meat extract paste 0.5kg, pepper 1.7kg, Beijing shochu 1.1kg, water 330kg. The water in ingredient B is added twice, and crushed ice is required in summer. During the assembly line operation of the quantitative packaging group, the temperature is controlled at 130°C, and the vacuum t...

Example Embodiment

[0021] Example 2

[0022] In the embodiment of the present invention, a method for preparing pig tongues, 500 kg of raw material of pig tongues is thawed after being picked up, put into storage, and then sliced ​​with a slicer with a thickness of 0.2-0.4 cm. After completely thawing, pour it into the tumbler and knead for 1.5h with ingredient B, then add ingredient A and knead for 1h, then add 600ml of sorghum wine and 26kg of edible modified starch and stop when the mixture is evenly mixed. The rolling speed is 12r / min. Ingredient A includes: 1400g salt, 650g white sugar, 350g powder, 350g meat powder, 90g Trifos crisp, 90g special phosphorus, 210g D-isoascorbic acid; Ingredient B includes: MSG 3.7kg, meat extract 0.7kg, pepper 1.9kg, Beijing shochu 1.3kg, water 350kg. The water in ingredient B is added twice, and crushed ice is required in summer. During the assembly line operation of the quantitative packaging group, the temperature is controlled at 130°C, and the vacuum tim...

Example Embodiment

[0023] Example 3

[0024] In the embodiment of the present invention, a method for preparing pig tongues, 500 kg of raw material of pig tongues is thawed after being picked up, put into storage, and then sliced ​​with a slicer with a thickness of 0.2-0.4 cm. After completely defrosting, pour it into the tumbler and knead for 1.5h, then add the A ingredient and knead for 1h, then add 500-600ml of sorghum wine and 24-26kg of edible modified starch, and stop when the mixture is evenly mixed. The rolling speed is 12r. / min. Ingredient A includes: 1300g of edible salt, 600g of white sugar, 300g of edible powder, 300g of loose meat powder, 80g of Terliphos, 80g of Teraphos, and 200g of D-isoascorbic acid. Ingredients B include: Ingredients MSG 3.6kg, meat extract 0.6kg, pepper 1.8kg, Beijing shochu 1.2kg, water 340kg. The water in ingredient B is added twice, and crushed ice is required in summer. During the assembly line operation of the quantitative packaging group, the temperatur...

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Abstract

The present invention discloses a pig tongue preparation method. Five hundred kilo grams of pig tongue raw material is picked, thawed, put into disks and into a warehouse, then shaved by a slicer, completely thawed, and poured into a rolling and rubbing machine, an ingredient B is added firstly into the rolling and rubbing machine to conduct rolling and rubbing for 1.5 h, then an ingredient A is added into the rolling and rubbing machine to conduct rolling and rubbing for 1 h, 500-600 ml of sorghum wine and 24-26 kg of edible modified starch is added, and the mixture is stirred evenly and the stirring is stopped; and in the assembly line operation processes of the quantitative packing set, the temperature is controlled at 130 DEG C with a vacuum time of 1.5 s, and the mixture is packed and put into a cold storage at a cold storage temperature of -10 DEG C or less, and the pig tongue is put into a warehouse the next day. The prepared finished products are comfortable in mouthfeel after being consumed, fragrant in aroma, unique in flavor, and high in nutritional value, and is also convenient to carry. The pig tongue preparation method facilitates the adjustment of industrial product structure of meat products and is conductive to improve the specific gravity of the manufactured goods. The pig tongue processing levels are improved by new technology and new process, and thus the meat product can more meet the convenient, diversified, and nutritionally balanced needs.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of pig tongue. Background technique [0002] Pig tongue, fresh pig tongue has a smooth off-white coating, no abnormal lumps and lumps, the tongue is soft and elastic, and has no peculiar smell. The deteriorating pig tongue is grayish green, sticky, inelastic and smelly on the surface. Abnormal pig tongues are red or purple red, rough on the surface, with bleeding spots, ulcerated spots or lumps, or cysticercus parasitism at the base of the pig tongue. Because pig tongue contains high cholesterol, people with high cholesterol should not eat pig tongue. Pork tongue is firm, boneless, without fascia and ligaments, and has no fibrous texture after cooking. [0003] At present, the production and processing methods of pig tongue in my country mostly adopt the decentralized family workshop operation mode, and the proportion of finished products is relati...

Claims

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Application Information

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IPC IPC(8): A23L1/312A23L1/314A23L13/20A23L13/40
Inventor 陈毅
Owner FUJIAN DINGWEI FOOD CO LTD
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