Making process for poached ox-tongue

Abstract

The invention discloses a making process for a poached ox-tongue. The making process comprises the following steps: taking a raw material from warehouse, and removing skin and lymph; completely thawing the raw material and then carrying out cleaning; heating the raw material in water with a temperature of 100 DEG C for 5 to 7 min, then taking the raw material out and draining out water; filling a box with the raw material, adding vegetable, flavoring and water at the same time, putting the box into a steam cabinet, carrying out steaming in the steam cabinet with a temperature of 100 DEG C for 60 to 70 min, then pushing the box out, carrying out heat radiation at normal temperature and then carrying out precooling in a precooling house overnight; removing surface fat in the box, taking out the ox-tongue, removing residual skin, extravasated blood and lymph on the ox-tongue and removing the part 3 to 3.5 cm far away from a tongue tip; filtering juice in the box, removing vegetable and impurities, carrying out heating again for concentration until the volume of the ox-tongue in the box is 1 / 5 of the original volume of the ox-tongue; carrying out vacuum packaging; then carrying out secondary heating and steaming the ox-tongue in the steam cabinet with a temperature of 100 DEG C for 7 to 13 min; cooling the ox-tongue with running water until the temperature of the center of a package bag is identical to water temperature; wiping up water on the surface of a packaging bag and labeling a mark to indicate net weight; carrying out quick-freezing; and allowing the packaging bag to pass through a metal detection machine and then carrying out cartonning. According to the invention, imported ox-tongues are used and aseptic operation processing technology is employed; and the poached ox-tongue prepared by using the process is rich in trace elements consisting of iron, zinc and calcium and amino acids, has low fat, low heat and low cholesterol and is first-class delicacy for middle-aged and elderly people.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production process of boiled beef tongue. Background technique [0002] Beef tongue is sweet in taste and flat in nature, and it belongs to the spleen and stomach meridians; beef has the effects of nourishing the spleen and stomach, nourishing qi and blood, strengthening muscles and bones, and reducing edema. The manufacture craft of present boiled beef tongue, manufacture craft is complicated, and product meat quality is not delicious, and product taste is poor, and product quality is poor, and nutritional value can not be brought into play effectively. Contents of the invention [0003] In order to overcome the above-mentioned technical problems existing in the prior art field, the object of the present invention is to provide a production process of boiled beef tongue, which makes the production process simple and easy to operate, and produces good taste, ase...

AI Technical Summary

Problems solved by technology

The current production process of boiled beef tongue is complicated, the meat quality of the product is not delicious, the taste of the product is poor, the quality of the product is poor, and the nutritional value cannot be effectively brought into play.