Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of delicious beef offal containing head, hoof and tripe

A production method and tripe technology, applied in food science and other directions, can solve problems such as affecting taste and taste, and achieve the effects of easy deboning and separation, complete appearance and crisp texture.

Inactive Publication Date: 2017-01-25
临夏安多清真绿色食品有限公司 +1
View PDF5 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for making delicious offal including ox head, ox hoof, and tripe, so as to solve the problem that seasoning mainly exists on the surface of raw materials, which seriously affects the taste and mouthfeel

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Selection of raw materials: select 55kg of yak heads, 25kg of hooves, and 10kg of tripe after slaughtered yak that has passed quarantine. The raw materials are stored below -18°C. The shelf life is 12 months after slaughter. The heads must be intact without traces of trauma. The bull's eyes and nose are intact; the hooves must not be split; the tripe is intact, the villi inside the belly are neat, and the contents are cleaned. Thaw the raw materials before use. The heads and hooves are naturally thawed at 20°C, and the tripe is thawed cold at 0°C. It is advisable for the center temperature of the raw materials to reach -4-0°C.

[0022] 2. Singe cleaning: Use a blowtorch to singe and remove the hair of the cow's head and hooves to clean the fluff while avoiding scorching. The outer skin is just browned, scrape off the scorched skin and wash with water. The tripe is soaked in 30 kg of sodium carbonate solution with a mass content of 0.1% for 2 hours, and then washed with ...

Embodiment 2

[0027] 1. Selection of raw materials: select yak that has passed quarantine and slaughtered with 60kg of cattle head, 25kg of hooves, and 15kg of tripe. The raw materials are stored below -18°C. The shelf life is 12 months after slaughter. The head must be intact without traces of trauma. The bull's eyes and nose are intact; the hooves must not be split; the tripe is intact, the villi inside the belly are neat, and the contents are cleaned. Thaw the raw materials before use. The heads and hooves are naturally thawed at 30°C, and the tripe is thawed cold at 4°C. It is advisable that the center temperature of the raw materials reaches -4-0°C.

[0028] 2. Singe cleaning: Use a blowtorch to singe and remove the hair of the cow's head and hooves to clean the fluff while avoiding scorching. The outer skin is just browned, scrape off the scorched skin and wash with water. The tripe is soaked in 40 kg sodium carbonate solution with a mass content of 0.1% for 2 hours, and then washed with...

Embodiment 3

[0033] 1. Selection of raw materials: select the yak that has passed the quarantine and slaughtered with 70kg of yak head, 30kg of hooves, and 15kg of tripe. The raw materials are stored below -18°C. The shelf life is 12 months after slaughter. The head must be intact without traces of trauma. The bull's eyes and nose are intact; the hooves must not be split; the tripe is intact, the villi inside the belly are neat, and the contents are cleaned. Thaw the raw materials before use. The heads and hooves are naturally thawed at 30°C, and the tripe is thawed cold at 6°C. It is advisable that the center temperature of the raw materials reaches -4-0°C.

[0034] 2. Singe cleaning: Use a blowtorch to singe and remove the hair of the cow's head and hooves to clean the fluff while avoiding scorching. The outer skin is just browned, scrape off the scorched skin and wash with water. The tripe is soaked in 50 kg sodium carbonate solution with a mass content of 0.1% for 2 hours, and then washed...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention aims at providing a preparation method of delicious beef offal containing head, hoof and tripe, belonging to the field of comprehensive utilization of beef byproducts, and solving the problem that the taste and mouthfeel are seriously influenced by the seasonings mainly staying on raw material surfaces. The preparation method comprises the following steps: raw material selection, burning and cleaning, ultrasonic-assisted primary boiling, adding of water and accessories, ultrasonic-assisted tasty boiling and packaging. In the invention, an ultrasonic-assisted boiling method is adopted; and through the ultrasonic-assisted primary boiling process, the head and hoof are boned and separated more easily, and the peculiar smell such as blood smell is removed; and meanwhile, relatively high crispness of the tripe is realized. The preparation method provided by the invention mainly has the following beneficial effects: (1) the head and hoof slices have more complete appearance without obvious damage; (2) the tripe is crisper; and (3) the head, hoof and tripe are tastier, and the taste permeation is better.

Description

Technical field [0001] The invention belongs to the field of comprehensive utilization of beef cattle by-products, and specifically relates to a method for preparing delicious beef offal containing beef head, beef hooves and tripe. Background technique [0002] The by-products produced in the yak slaughter and processing process include heads, hooves, organs, etc. The by-products such as heads, hooves, tripe (rumen) and other by-products are mainly used as meat and bone meal for feed, which adds value Extremely low. If such by-products can be developed into food, the added value will be greatly increased, but there are more difficulties. These difficulties include: tripe can only be used as a hot pot raw material, and industrialized foods are used in fewer ways; there are certain technical difficulties in ensuring the integrity of the raw material appearance during the deboning and peeling process of beef heads and hooves, resulting in poor product sales ; During processing, su...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L13/20A23L13/40A23L13/70
Inventor 马雪莲刘刚马龙马如云张丽
Owner 临夏安多清真绿色食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com