Unlock instant, AI-driven research and patent intelligence for your innovation.

Preparation method of fresh-water beef tendon

A technology of clear water and beef tendon, which is applied in the field of food processing, can solve problems such as easy dissolution, strong fishy smell, and affecting the taste of beef tendon meat, and achieve the effect of improving safety

Inactive Publication Date: 2017-09-29
绍兴市搜诚记食品股份有限公司
View PDF2 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although the above-mentioned technical scheme can produce beef tendon meat, but beef tendon meat has not been pre-treated, and the fishy smell is relatively large, which cannot be removed in the early stage, and is easily dissolved in the pot, affecting the taste of beef tendon meat; meanwhile, the storage time is short

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of fresh-water beef tendon
  • Preparation method of fresh-water beef tendon
  • Preparation method of fresh-water beef tendon

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0032] see figure 1 , embodiment 1-6, a kind of preparation method of clear water ox tendon, comprises the steps:

[0033] Step S1, beef tendon meat pretreatment: select fresh beef tendon meat (preferably use money tendon here), clean it, take it out, and drain;

[0034] Step S2, foaming treatment: put the prepared foam into the stirring container, then put the beef tendon meat in step S1 into the stirring container, stir so that the surface of the beef tendon meat is evenly foamed with the prepared foam, and then take it out for slicing;

[0035] Step S3, soaking treatment: pour fruit and vegetable juice into the stainless steel bucket, and then put the beef tendon meat in step S2 into the stainless steel bucket for soaking treatment for 2 hours;

[0036] Step S4, boiling treatment: put the beef tendon meat in step S3 into a pot and boil it for 20 minutes with clear water, and add seasoning after cooking;

[0037] Step S5, cooling at room temperature, standing and cooling t...

Embodiment 7

[0043] Example 7, a preparation method of clear water ox tendon, differs from Example 6 in that in step S4, the soaked ox tendon meat is wrapped in gauze, and then the outer layer is wrapped with mint leaves and bamboo leaf.

Embodiment 8

[0044] Embodiment 8, a preparation method of clear water beef tendon, differs from embodiment 6 in that in step S4, egg shell fragments are put into the soaked beef tendon meat and mixed, and then put into gauze for wrapping , and wrap mint leaves and bamboo leaves in the outer layer.

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 discloses a preparation method of fresh-water beef tendon. The preparation method mainly comprises the following steps: S1, pretreating beef tendon; S2, removing foam; S3, soaking; S4, boiling; S5, cooling at normal temperature; S6, performing thermal sealing and packaging; S7, performing freezing storage. In the preparation method, the beef tendon is soaked in fruit-vegetable juice prepared from carrot juice, celery juice and caraway juice, so that toxins are removed from human body, and the body health is facilitated; moreover, a prepared foam material is adopted, so that the beef tendon is more tender; flavoring agents are adopted, so that the beef tendon is fresher and more tender; moreover, peppermint leaves and bamboo leaves are adopted, so that the beef tendon is rich in faint scent.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of clear water beef tendon. Background technique [0002] At present, it is more and more common to use beef tendon dishes. Beef tendon is rich in protein and is a kind of food beneficial to human body. [0003] Among them, the steaming method of beef tendon is the most popular. Generally, the production method is as follows: 1. Soak tendons, beef ribs, and sirloin in water for 4 to 6 hours, soak in bleeding water, then scrub with a scrub brush once, and then rinse with cool water for 4 times. Then wash thoroughly and cut into large pieces; 2. Put a large bowl of old soup in the casserole, pour in water, the amount of water is the amount required for stewing beef; 3. After the water boils again, remove the floating foam, turn to low heat and simmer Cook until the aroma slowly penetrates into the meat. When simmering, add the old soup while cooking, a...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L3/28A23L33/105
CPCA23L13/10A23L3/28A23L13/42A23L13/428A23L13/72A23L33/105A23V2002/00A23V2200/30A23V2200/24A23V2250/21
Inventor 徐人山高伟表
Owner 绍兴市搜诚记食品股份有限公司