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Beef tendon slices without fishy smell and with uniform taste and preparation method of beef tendon slices

A technology for beef tendon slices and beef tendons, which is applied in food science and other directions, can solve the problems of covering up the fresh and tender taste of beef tendons, reducing the number of people who eat them, etc., so as to improve the effect of removing fishy smell, facilitate the promotion and application, and reduce the fishy smell.

Inactive Publication Date: 2016-05-18
孙玉清
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of cooking method not only enhances the taste, but also covers up the inherent tender taste of beef tendon on the one hand; on the other hand, it also greatly reduces the number of people who eat it, so that more people cannot enjoy the nutritional value of beef tendon

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0038] The differences between this embodiment and Embodiment 1 are:

[0039] In step (2), the beef tendon is stirred and washed 4 times in clean water, and the duration of each time is 7 minutes;

[0040] In step (4), the thickness of the beef tendon sheet is 2mm;

[0041] In step (5), wash the beef tendon slices in cold boiled water 4 times, and the duration of each time is 8 minutes;

[0042] In step (6), seasonings are added to the deodorized beef tendon slices, the beef tendon slices account for 93% of the mixture by mass, stir evenly and marinate for 3 hours. The seasonings are salt and pepper , star anise, soy sauce, green onion, ginger and chili powder to make slightly spicy beef tendon slices. All the other are the same as embodiment one.

Embodiment 3

[0044] The differences between this embodiment and Embodiment 1 are:

[0045] In step (2), stir and wash the tendon of the beef 5 times in clean water, and the duration of each time is 10 minutes;

[0046] In step (4), the thickness of the beef tendon sheet is 3 mm;

[0047] In step (5), the beef tendon slices are washed 5 times in cold boiled water, and the duration of each time is 10 minutes;

[0048] In step (6), seasonings are added to the beef tendon slices after deodorization, the beef tendon slices account for 95% of the mixture by mass, stir evenly and marinate for 5 hours. The seasonings are salt, sesame Pepper, star anise, soy sauce, green onion, ginger and chili powder are mixed to make spicy beef tendon slices. All the other are the same as embodiment one.

[0049] The seasonings used in the above examples, on the one hand, the seasonings are natural ingredients commonly used in daily life, do not contain chemical raw materials such as preservatives and carragee...

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Abstract

The invention discloses beef tendon slices without the fishy smell and with the uniform taste and a preparation method of the beef tendon slices and belongs to the technical field of food. The beef tendon slices are characterized in that the beef tendon slices account for 90%-95% in percentage by mass, and the rest is seasonings soaked in the beef tendon slices; the beef tendon slices are prepared through steps as follows: (1) cleaning: beef tendons are placed in clear water for stirring cleaning for 2-5 times; (2) boiling: the cleaned beef tendons are boiled; (3) slicing: the boiled beef tendons are sliced into beef tendon slices; (4) fishy smell removal: the beef tendon slices are placed in cold boiled water for scrubbing for 3-5 times. The beef tendon slices are scrubbed in cold boiled water for fishy smell removal, so that the fishy smell is greatly reduced; the seasonings are blended in the beef tendon slices, so that the beef tendon slices are uniformly tasty, the proportion of the seasonings is smaller, and the beef tendon slices taste light, can show fresh and tender quality of the beef tendons and are suitable for people of all ages.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to beef tendon slices with no fishy taste and uniform taste and a preparation method thereof. Background technique [0002] As we all know, beef tendon is rich in collagen protein, the fat content is lower than fat meat, and it does not contain cholesterol. Its taste is tender and not greasy, and its texture is like sea cucumber. At the same time, it is recognized as having the following effects: (1) It can enhance the physiological metabolism of cells, make the skin more elastic and tough, and delay the aging of the skin; (3) Contribute to the growth and development of adolescents and slow down the rate of osteoporosis in middle-aged and elderly women. [0003] Beef tendon has the above advantages, but it is also difficult to handle: it has a strong fishy smell, is not easy to eat, and is not easy to taste. As a result, it often adopts heavy-tasting cooking methods such ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L5/20
Inventor 孙玉清
Owner 孙玉清
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