Method for making peculiar-smell-free soft crisp ox tripes through ultra-high-pressure modification and high-temperature dry cooking
An ultra-high-pressure, odor-free technology, which is applied in the processing of marinated beef tripe and high-temperature meat products, can solve the problems of reducing the cooking intensity, easily exceeding the usage amount, and destroying the texture of tripe, so as to reduce the intensity of heat sterilization and strengthen the decontamination by dipping Taste, reduce the effect of high temperature hydrolysis
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Embodiment 1
[0025] A method for producing non-odor soft and crisp tripe through ultra-high pressure modification and high-temperature dry steaming, comprising the following steps:
[0026] (1) Raw material pretreatment: remove excess fat and sundries after cleaning the tripe;
[0027] (2) Ultra-high pressure treatment: Mix the raw materials including pepper, cinnamon bark, star anise, cooking wine, white vinegar and a little white wine evenly, make an impregnation solution and let it stand for use; put the cleaned tripe in a packaging bag, according to the impregnation The quality of the liquid is 10% of the weight of the tripe, and the prepared impregnating liquid is added; after vacuum packaging, it is treated with 200MPa pressure and the holding time is 10 minutes;
[0028] (3) Blanching treatment: Cool the impregnating liquid in step (2) and let it stand for use. Add the tripe processed by ultra-high pressure into the impregnating liquid and heat to boil for 4 minutes; then wash the f...
Embodiment 2
[0033] (1) Raw material pretreatment: remove excess fat and sundries after cleaning the tripe;
[0034] (2) Ultra-high pressure treatment: Mix the raw materials including pepper, cinnamon bark, star anise, cooking wine, white vinegar and a little white wine evenly, make an impregnation solution and let it stand for use; put the cleaned tripe in a packaging bag, according to the impregnation The quality of the liquid is 15% of the mass of the tripe, and the prepared impregnation solution is added; after vacuum packaging, it is treated with 250MPa pressure, and the pressure holding time is 10 minutes;
[0035] (3) Blanching treatment: Cool the impregnating solution in step (2) and let it stand for use. Add the tripe processed by ultra-high pressure into the impregnating solution and heat to boil for 5 minutes; then wash the foam and beef with hot water. Floating objects on the surface of the belly, then rinse with cold water to room temperature;
[0036] (4) High-temperature dr...
Embodiment 3
[0040] (1) Raw material pretreatment: remove excess fat and sundries after cleaning the tripe;
[0041] (2) Ultra-high pressure treatment: Mix the raw materials including pepper, cinnamon bark, star anise, cooking wine, white vinegar and a little white wine evenly, make an impregnation solution and let it stand for use; put the cleaned tripe in a packaging bag, according to the impregnation The quality of the liquid is 40% of the weight of the tripe, and the prepared impregnating liquid is added; after vacuum packaging, it is treated with 150MPa pressure and the pressure holding time is 15 minutes;
[0042] (3) Blanching treatment: Cool the impregnating solution in step (2) and let it stand for use. Add the tripe treated with ultra-high pressure into the impregnating solution and heat to boil for 3 minutes; then wash the foam and beef with hot water. Floating objects on the surface of the belly, then rinse with cold water to room temperature;
[0043] (4) High-temperature dry...
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