Sauced crisp oxtongue and preparation method thereof

A technology of beef tongue and sauce aroma, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc. Effect

Inactive Publication Date: 2017-11-24
PUTIAN CHENGXIANG DISTRICT CHENGWEI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, the traditional sauce-flavored beef tongue is mainly made by hand, and the taste of beef tongue is far from handmade due to industrial production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0018] The preparation method of Pingpo extract specifically comprises the following steps:

[0019] 1) Take 1000g of Pingpo seeds as the raw material, wash and remove impurities, and after the first microwave drying and the second microwave drying, dry Pingpo seeds are obtained for later use; the frequency of the first microwave drying is 1100MHz, and the drying time is The frequency of the second microwave drying is 1050MHz, and the drying time is 2min; the time interval between two dryings is 10min;

[0020] 2) Crush the sterling seeds obtained in step 1) and mix them with 8 times the weight of 85wt% ethanol, reflux and extract twice at 80°C for 1.5 hours each time, combine the two extracts, and recover the ethanol under reduced pressure to obtain Concentrated solution, the concentrated solution is extracted with an equal volume of low-polarity solvent (trimethylpentane and butyl acetate mixed at a mass ratio of 1:2), and the extract is obtained after recovering the solvent...

Embodiment 1

[0025] (1) Put the arranged raw materials of beef tongue into a slicer to slice, the slice thickness is 2.5 mm;

[0026] (2) 100kg cut beef tongue, 5g ham spice, 80g baking soda, 45g white pepper powder, 800g monosodium glutamate, 80g white sugar, 150g balmephos, 50g diethylene disodium, 1000g edible salt, 0.2kg soybean protein , 0.8kg of modified starch, 5kg of soy sauce and 165g of Pingpo extract are mixed, then 4kg of water is added and then added to the tumbler for tumbling; the tumbling time is 1h, and the temperature of the tumbling room is below 10°C The product temperature is below 15°C;

[0027] (3) Weigh and pack according to the specifications, flatten, move to the quick-freezing warehouse and freeze below -30°C, pack when the central temperature of the product is lower than -18°C, and finally move to the finished product warehouse to store below -18°C.

Embodiment 2

[0029] (1) Put the arranged beef tongue raw materials into a slicer to slice, and the slice thickness is 3 mm;

[0030] (2) 100kg sliced ​​beef tongue, 10g ham spice, 120g baking soda, 60g white pepper powder, 1000g monosodium glutamate, 110g white sugar, 160g balmephos, 80g diethylene disodium, 1200g edible salt, 0.5kg soybean protein , 1kg of modified starch, 8kg of soy sauce and 180g of Pingpo extract are mixed, then 6kg of water is added and then put into the tumbler for tumbling; the tumbling time is 1h, the temperature of the tumbling room is below 10°C, and tumbling until the product The temperature is below 15°C;

[0031] (3) Weigh and pack according to the specifications, flatten, move to the quick-freezing warehouse and freeze below -30°C, pack when the central temperature of the product is lower than -18°C, and finally move to the finished product warehouse to store below -18°C.

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PUM

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Abstract

The invention discloses sauced crisp oxtongue and a preparation method thereof. The sauced crisp oxtongue is prepared from the following raw materials: 100kg of oxtongues, 5-10g of ham spice, 80-120g of baking soda, 45-60g of white pepper powder, 800-1000g of monosodium glutamate, 80-110g of white granulated sugar, 150-160g of Baomeilin, 50-80g of sodium diacetate, 1000-1200g of edible salt, 0.2-0.5kg of soyabean protein, 0.8-1kg of modified starch, 5-8kg of soy sauce, 165-180g of sterculia nobilis extract and 4-6kg of water. The prepared sauced crisp oxtongue is unique in flavor and thick in aftertaste, and the sterculia nobilis extract is added, so that the effects of resisting to arrhythmia, resisting to tumor activity, inhibiting inflammation and stopping pain, lowering cholesterol, regulating endocrine glands and balancing hormone can be realized. Besides, technology is simple, operation is easy, and the sauced crisp oxtongue is applicable to large-scale production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a sauce-flavored and crispy beef tongue and a preparation method thereof. Background technique [0002] Sauce-flavored beef tongue is a special food, and it is deeply loved by the public because it is a good accompaniment to drinking tea, drinking, and eating. With the improvement of people's living standards, people are also pursuing the health-preserving effect of food while pursuing the taste of food. Moreover, the traditional sauce-flavored beef tongue is mainly made by hand, and the taste of beef tongue is far from that of handmade due to industrial production. Therefore, inventing a kind of beef tongue production process with good taste, beneficial to human body and suitable for industrialized production will meet the needs of the public. Contents of the invention [0003] The object of the present invention is to provide a sauce-flavored and crispy ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L33/105A23L13/70
CPCA23L13/20A23L13/70A23L33/105A23V2002/00A23V2250/21A23V2200/30A23V2200/308A23V2200/3262
Inventor 徐智勇苏清雄郭德雄
Owner PUTIAN CHENGXIANG DISTRICT CHENGWEI FOOD CO LTD
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