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Spicy and hot beef tendons and preparation technology thereof

A technology of spicy beef tendon and preparation technology, applied in the direction of food science, etc., can solve the problems of hard taste, can not meet and meet the dietary needs of Hui people, and can not meet the dietary needs of consumers, and achieve high nutritional value and moderate spicy taste. Effect

Inactive Publication Date: 2017-01-04
宁夏固原宏晨龙食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, there are various types of leisure food, and there are many leisure foods with beef tendon as the main raw material, but the spicy beef tendon in the prior art is not prepared in conjunction with Muslim food culture, which cannot meet and meet the dietary needs of the Hui people. And mouthfeel is relatively hard, can not satisfy the dietary needs of consumers in general

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1, raw material selection, select beef tendons of yellow cattle slaughtered according to Muslim slaughtering standards for later use; select edible salt, Chinese prickly ash, hot pepper, white pepper, cumin, cinnamon bark, dried ginger slices, star anise and grass fruit for later use;

[0021] Clean the prepared yellow beef tendons, and sterilize them for later use. Add 1 part of edible salt, 1 part of Chinese prickly ash, 1 part of pepper, 1 part of white pepper, 1 part of cumin, 0.5 parts of cinnamon, 1 part of dried ginger slices, Put 1 part of star anise and 0.5 part of grass fruit into the cooking pot, pour 100 parts of water into the cooking pot, then put 80 parts of the sterilized beef tendon into the cooking pot for stewing for 30 minutes to 40 minutes;

[0022] After stewed, the beef tendons are taken out and cooled, then weighed and bagged, vacuum-packed, sterilized, secondary packaged, inspected, boxed, and put into storage for storage. Wherein the...

Embodiment 2

[0023] Embodiment 2, raw material selection, select the beef tendon of yellow cattle slaughtered according to the Halal slaughter standard for later use; select edible salt, Chinese prickly ash, hot pepper, white pepper, fennel, cinnamon bark, dried ginger slices, star anise and grass fruit for later use;

[0024] Clean the prepared yellow beef tendons, and sterilize them for later use. Add 3 parts of edible salt, 2 parts of Chinese prickly ash, 3 parts of hot pepper, 2 parts of white pepper, 3 parts of cumin, 1 part of cinnamon, 2 parts of dried ginger slices, Put 2 parts of star anise and 1 part of grass fruit into the cooking pot, then add 120 parts of water into the cooking pot, then add 120 parts of beef tendon into the cooking pot and boil for 30 to 40 minutes;

[0025] After stewed, the beef tendons are taken out and cooled, then weighed and bagged, vacuum-packed, sterilized, secondary packaged, inspected, boxed, and put into storage for storage. Wherein the cooling ado...

Embodiment 3

[0026] Embodiment 3, raw material selection, select beef tendons of yellow cattle slaughtered according to Muslim slaughtering standards for later use; select edible salt, Chinese prickly ash, hot pepper, white pepper, fennel, cinnamon bark, dried ginger slices, star anise and grass fruit for later use;

[0027] Clean the prepared yellow beef tendons, and sterilize them for use. Add 2 parts of edible salt, 1.4 parts of pepper, 2 parts of pepper, 1.5 parts of white pepper, 2 parts of cumin, 0.5 parts of cinnamon, 1 part of dried ginger slices, Put 1 part of star anise and 0.5 parts of grass fruit into the cooking pot, then add 110 parts of water into the cooking pot, then add 100 parts of beef tendon into the cooking pot and boil for 30 minutes to 40 minutes;

[0028] After stewed, the beef tendons are taken out and cooled, then weighed and bagged, vacuum-packed, sterilized, secondary packaged, inspected, boxed, and put into storage for storage. Wherein the cooling adopts the m...

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PUM

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Abstract

The present invention discloses spicy and hot beef tendons. The beef tendons are composed of the following raw materials in parts by weight: 80-120 parts of beef tendons, 1-3 parts of edible salt, 1-2 parts of Chinese prickly ash, 1-3 parts of chilies, 1-2 parts of white pepper, 1-3 parts of fennels, 0.5-1 part of cassia bark, 1-2 parts of dried ginger slices, 1-2 parts of star anises, 0.5-1 part of amomum tsao-ko. The beef tendons are the tendons of cattle slaughtered in accordance with a halal slaughtering specification. The invention also provides the preparation technology of the spicy and hot beef tendons. The provided spicy and hot beef tendons are marinated and boiled by a marinating and boiling technology, moderate in spiciness and hotness, better in mouthfeel, and not greasy, can well stimulate human's taste buds, and are an excellent snack food, free of any chemical freshness preservation materials and food additives, and a healthy snack food with very high nutritious values.

Description

[0001] Technical field: [0002] The invention relates to the technical field of halal leisure food, in particular to a spicy beef tendon and a preparation process thereof. [0003] Background technique: [0004] In the prior art, there are various types of leisure food, and there are many leisure foods with beef tendon as the main raw material, but the spicy beef tendon in the prior art is not prepared in conjunction with Muslim food culture, which cannot meet and meet the dietary needs of the Hui people. And mouthfeel is relatively hard, can not satisfy the dietary demand of consumers in general. [0005] Invention content: [0006] In view of this, it is necessary to provide a kind of spicy beef tendon. [0007] It is also necessary to provide a preparation process of spicy beef tendon. [0008] A spicy beef tendon, which is composed of the following raw materials and the weight parts of the raw materials: 80-120 parts of beef tendon, 1-3 parts of edible salt, 1-2 parts o...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L13/70
Inventor 李建荣
Owner 宁夏固原宏晨龙食品有限公司
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