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A kind of processing method of puffed food of beef and sheep tendons

A technology of puffed food and a processing method, which is applied to the processing field of puffed food of cattle and sheep tendons, can solve the problems of loss and reduced nutritional value, and achieve the effects of improving taste, long shelf life and prolonging shelf life.

Inactive Publication Date: 2019-01-25
余群力 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These methods use long-term high temperature to process the product during processing, resulting in reduced or lost nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1, the processing technique of producing yak tendon puffed food with beef tendon as raw material:

[0019] A. Raw material collection and pretreatment:

[0020] Select well-developed and disease-free beef tendons, remove residual hair, meat chips and greasy debris on the surface of the tendons, and cut the tendons into 1-1.5cm strips for subsequent processing;

[0021] B. Ultrasonic low-temperature extraction to make pickling liquid:

[0022] Weigh the marinade according to the recipe, powder the seasoning, put it into the bag, at 50-60°C, or any value within the data range, such as: 50°C, 55°C or 60°C, 20-50 kHz Or any value within the data range, such as: ultrasonic low-temperature extraction of flavor substances in the marinade at 20, 38 or 50 kHz, adding 1.5-2.5% of white sugar and 1.5% of salt as a percentage of the tendon weight -3.0%, such as: 2.0% white sugar, 2.5% salt or any set of data within the above range; made into pickling solution;

[002...

Embodiment 2

[0033] Embodiment 2, the processing technique of producing sheep's tendon puffed food with sheep's tendons as raw material:

[0034] A. Raw material collection and pretreatment:

[0035] Select well-developed and disease-free sheep tendons, remove residual hair, meat scraps, greasy and other debris on the surface of the tendons, and cut the tendons into 1.0-1.5cm strips for subsequent processing;

[0036] B. Ultrasonic low-temperature extraction to make pickling liquid:

[0037] Weigh the marinade according to the recipe, powder the seasoning, put it into the bag, at 50-60°C, or any value within the data range, such as: 50, 55 or 60°C, 20-50 kHz , or any value within the data range, such as 20, 35 or 50 kilohertz ultrasonic frequency for ultrasonic low-temperature extraction of the flavor substances in the marinade, adding 1.5-2.5% of white sugar as a percentage of the tendon weight, Salt 1.5-3.0%, such as: white granulated sugar 1.5%, salt 2.0% or any set of data within th...

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PUM

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Abstract

The invention provides a processing method of beef tendon and mutton tendon puffed foods. The processing method mainly comprises the following steps of making pickling liquid through ultrasonic low temperature extraction, performing ultrasonic variable temperature circulation pickling on mixtures of the pickling liquid and beef tendon and mutton tendon raw materials, and jointly processing the beef tendon and mutton tendon puffed foods by a low-temperature high-pressure puffing technique. The beef tendon and mutton tendon puffed foods processed by the processing method disclosed by the invention are uniform in color, good in crisp property, unique in flavor, long in shelf life and convenient to carry; besides, the nutrient value of beef tendons and the nutrient value of mutton tendons are furthest reserved, and requirements of consumers can be well met.

Description

technical field [0001] The invention relates to a processing method of beef and sheep tendon puffed food, which belongs to the technical field of food processing. Background technique [0002] Tendons, which are the tendons that connect joints, are artificially pulled out and dried in the sun. After drying, the tendons are hard and difficult to eat. The tendons are rich in collagen protein and bio-calcium, and the fat content is lower than that of fat meat, and it does not contain cholesterol, which can enhance the physiological metabolism of cells; after the collagen in the tendons is absorbed by the intestinal tract, it can make the skin white, tender, moist and elastic. Delay skin aging; the bio-calcium in tendons has an absorption rate of over 70%, which has the effect of strengthening tendons and bones, helps adolescents grow and slow down osteoporosis in middle-aged and elderly women. In addition, tendons are sweet in taste and warm in nature, enter the spleen and ki...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/20A23L13/70A23P30/30
Inventor 余群力韩玲李升升韩广星李和谢卿马君义
Owner 余群力
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