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Method for producing curry flavored beef tendon

A production method and technology of beef tendon, which are applied in the directions of food preparation, food preservation, food science, etc., to achieve the effects of easy long-term storage, no loss of nutrition and deliciousness, and easy portability

Inactive Publication Date: 2015-11-11
河南省淇县永达食业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But curry-flavored beef tendons are not common, and even fewer are easy to carry and store at room temperature

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A kind of preparation method of curry flavor beef tendon, its steps are as follows:

[0013] (1) Configure raw materials according to the following parts by weight: beef tendon 1000kg, minced onion 20kg, curry leaves 8kg, curry paste 300kg, flower milk 150kg, coconut milk 400kg, curry powder 40kg, pepper oil 100kg, fish sauce 300kg, demineralized water 1500kg;

[0014] (2) Boil the beef tendons for 40 minutes, add scallions, ginger slices, garlic slices, bay leaves, and cinnamon to the water, heat until the water boils, then add the beef tendons, keep boiling for 40 minutes, cut into 6cm Segment shape; first add chili oil to the pot, after the diced onion is fragrant, add curry leaves, stir-fry, then add curry powder and curry paste, stir-fry, add flower milk, coconut milk, fish sauce and demineralized water , and finally add the chopped beef tendons, keep boiling for 30 minutes, then simmer for 40 minutes and then take out of the pot to obtain a mixture of beef tendon...

Embodiment 2

[0017] A kind of preparation method of curry flavor beef tendon, its steps are as follows:

[0018] (1) Configure raw materials according to the following parts by weight: beef tendon 1000kg, minced onion 40kg, curry leaves 12kg, curry paste 350kg, flower milk 200kg, coconut milk 500kg, curry powder 60kg, pepper oil 150kg, fish sauce 400kg, demineralized water 1800kg;

[0019] (2) Boil the beef tendon for 60 minutes, add scallions, ginger slices, garlic slices, bay leaves, and cinnamon to the water, heat until the water boils, then add the beef tendon, keep it in a slightly boiling state for 60 minutes, and cut into 10cm Segment shape; first add chili oil to the pot, after the diced onion is fragrant, add curry leaves, stir-fry, then add curry powder and curry paste, stir-fry, add flower milk, coconut milk, fish sauce and demineralized water , finally add the chopped beef tendons, keep boiling for 40 minutes, then simmer for 60 minutes and then take out of the pot to obtain a...

Embodiment 3

[0022] A kind of preparation method of curry flavor beef tendon, its steps are as follows:

[0023] (1) Configure raw materials according to the following parts by weight: beef tendon 1000kg, minced onion 30kg, curry leaves 10kg, curry paste 330kg, flower milk 150kg, coconut milk 460kg, curry powder 50kg, pepper oil 120kg, fish sauce 350kg, demineralized water 1500kg;

[0024] (2) Boil the beef tendon for 60 minutes, add scallions, ginger slices, garlic slices, bay leaves, and cinnamon to the water, heat until the water boils, then add the beef tendon, keep it in a slightly boiling state for 60 minutes, and cut into 10cm Segment shape; first add chili oil to the pot, after the diced onion is fragrant, add curry leaves, stir-fry, then add curry powder and curry paste, stir-fry, add flower milk, coconut milk, fish sauce and demineralized water , finally add the chopped beef tendons, keep boiling for 40 minutes, then simmer for 60 minutes and then take out of the pot to obtain a...

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PUM

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Abstract

The invention discloses a method for producing curry flavored beef tendon. The method comprises the following steps: (1) preparing raw materials according to parts by weight; (2) boiling beef tendon for 40-60 min, and cutting the boiled beef tendon into sections; (3) sterilizing high-temperature boiling aluminum foil bags, packaging and sealing a mixture of beef tendon and curry marinade, and sterilizing the packaging bags so as to obtain the curry flavored beef tendon. According to the method, the conventional marinating process is taken as the basis, the conventional marinating technology and the food engineering technology are organically combined for industrialized production, no preservative is needed, and multi-stage mild conditioning sterilization is adopted, so that not only are the nutrition and taste of the curry flavored beef tendon not lost, but also the curry flavored beef tendon can be eaten instantly, and is convenient and sanitary. The curry flavored beef tendon can further be eaten after being heated.

Description

technical field [0001] The invention relates to a method for preparing beef tendons, in particular to a method for preparing curry-flavored beef tendons. Background technique [0002] The traditional beef tendon is popular all over the country, from small roadside shops to star hotels, it can be said that there are many fans, which shows that this kind of product has a wide audience. But curry-flavored beef tendons are not common, and even fewer are easy to carry and store at room temperature. Contents of the invention [0003] The technical scheme of the present invention is: a kind of preparation method of curry flavor beef tendon, and its steps are as follows: [0004] (1) Configure raw materials according to the following parts by weight: beef tendon 1000, minced onion 20-40, curry leaves 8-12, curry paste 300-350, flower milk 150-200, coconut milk 400-500, curry powder 40-60 , pepper oil 100-150, fish sauce 300-400, softened water 1500-1800; [0005] (2) Boil the b...

Claims

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Application Information

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IPC IPC(8): A23L1/312A23L1/314A23L3/3418A23L3/02A23L13/20A23L13/40
CPCA23L3/02A23L3/3418
Inventor 刘正伟冯文革
Owner 河南省淇县永达食业有限公司
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