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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 varies, and hygiene is difficult to guarantee. extremely inconvenient
In addition, the production process of traditional pig tongue is difficult to meet the sterilization requirements for long-term storage, which brings great obstacles to the sales and storage of products

Method used

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  • Pig tongue preparation method

Examples

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Embodiment 1

[0020] In the embodiment of the present invention, a preparation method of pig tongue, 500 kg of pig tongue raw material is thawed after picking, placed on a plate and stored in a warehouse, and then sliced ​​with a slicer, with a thickness of 0.2-0.4 cm. After complete thawing, pour it into the tumbler and first add B ingredients and tumble for 1.5 hours, then add A ingredients and tumble for 1 hour, then add 500ml of sorghum wine and 24kg of edible modified starch and stop when it is evenly stirred. The tumbling speed is 12r / min. Among them, ingredients A include: 1200g edible salt, 550g white sugar, 250g food powder, 250g loose meat powder, 70g terriphos crisp, 70g terphosphorus, 190g D-isoascorbic acid; B ingredients include: 3.5kg monosodium glutamate, meat paste 0.5kg, pepper powder 1.7kg, Beijing shochu 1.1kg, water 330kg. The moisture in B ingredients is added twice, and crushed ice is needed in summer. During the assembly line operation of the quantitative packaging ...

Embodiment 2

[0022] In the embodiment of the present invention, a preparation method of pig tongue, 500 kg of pig tongue raw material is thawed after picking, placed on a plate and stored in a warehouse, and then sliced ​​with a slicer, with a thickness of 0.2-0.4 cm. After complete thawing, pour it into the tumbler, first add B ingredients and tumble for 1.5 hours, then add A ingredients and tumble for 1 hour, then add 600ml of sorghum wine, 26kg of edible modified starch and stir evenly, stop when the tumbling speed is 12r / min. Among them, ingredients A include: 1400g of edible salt, 650g of white sugar, 350g of food powder, 350g of loose meat powder, 90g of terriphos, 90g of terphos, and 210g of D-isoascorbic acid; ingredients of B include: 3.7kg of monosodium glutamate, meat paste 0.7kg, pepper powder 1.9kg, Beijing shochu 1.3kg, water 350kg. The moisture in B ingredients is added twice, and crushed ice is needed in summer. During the assembly line operation of the quantitative packag...

Embodiment 3

[0024] In the embodiment of the present invention, a preparation method of pig tongue, 500 kg of pig tongue raw material is thawed after picking, placed on a plate and stored in a warehouse, and then sliced ​​with a slicer, with a thickness of 0.2-0.4 cm. After complete thawing, pour it into the tumbler, first add B ingredients and tumble for 1.5 hours, then add A ingredients and tumble for 1 hour, then add 500-600ml of sorghum wine, 24-26kg of edible modified starch and stop when it is evenly stirred, and the tumbling speed is 12r / min. The ingredients of A include: 1300g of edible salt, 600g of white granulated sugar, 300g of food powder, 300g of loose meat powder, 80g of Tellyphos crispy, 80g of terphosphorus, and 200g of D-isoascorbic acid. B ingredients include: ingredients MSG 3.6kg, meat paste 0.6kg, pepper 1.8kg, Beijing shochu 1.2kg, water 340kg. The moisture in B ingredients is added twice, and crushed ice is needed in summer. During the assembly line operation of ...

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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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