Production technology of soy sauce stewed beef tendons

A production process, the technology of beef tendon, which is applied in the field of production technology of stewed beef tendon in sauce, can solve the problems of lack of flavor, poor taste, and inability to cater to the taste of the public, and achieve rich and long flavor, which is conducive to large-scale production, and the meat is firm and elastic Effect

Inactive Publication Date: 2018-01-19
绵阳市云阳食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a production process of stewed beef tendon in sauce to solve the problem that the taste of stewed beef tendon in sauce is similar to other stewed products, the taste is not good, the flavor is lacking, and the problem that it cannot cater to the taste of the public

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of production technology of braised ox tendon in sauce, comprises the following steps:

[0019] (1) Preparation of brine: in parts by weight, take 70 parts of broth, add 8 parts of pepper, 3 parts of shrimp, 5 parts of Chinese prickly ash, 5 parts of ginger, 10 parts of ginger, 7 parts of garlic, 5 parts of green onion, and 3 parts of star anise , 2 parts Kaempfer, 2 parts fennel, 2 parts cinnamon, 2 parts amomum, 2 parts white cardamom, 2 parts clove, 1 part patchouli, 1 part fragrant fruit, 1 part grass fruit, 1 part Qilixiang, 2 perilla leaves 1 part of tangerine peel, 1 part of mint leaf, boil for 4 hours, filter, take the filtrate, and set aside;

[0020] (2) Pretreatment of raw materials: thaw the frozen beef tendon, wash it, blanch it in water, remove the blood foam on the beef tendon, soak it in cold water for 6 minutes, take it out, and divide the beef tendon into evenly sized pieces Beef tendon block;

[0021] (3) Compression: the beef tendon block ob...

Embodiment 2

[0029] A kind of production technology of braised ox tendon in sauce, comprises the following steps:

[0030] (1) Preparation of brine: in parts by weight, take 80 parts of broth, add 12 parts of pepper, 6 parts of shrimp, 8 parts of Chinese prickly ash, 8 parts of ginger, 15 parts of ginger, 9 parts of garlic, 8 parts of green onion, and 4 parts of star anise , 3 parts of Kaempfer, 3 parts of fennel, 3 parts of cinnamon, 3 parts of amomum, 3 parts of white cardamom, 3 parts of clove, 2 parts of Huoxiang, 2 parts of fragrant fruit, 2 parts of grass fruit, 2 parts of Qilixiang, 3 parts of perilla leaf 2 parts of tangerine peel, 2 parts of mint leaves, boil for 6 hours, filter, take the filtrate, and set aside;

[0031] (2) Pretreatment of raw materials: thaw the frozen beef tendon, wash it, blanch it in water, remove the blood foam on the beef tendon, soak it in cold water for 8 minutes, take it out, and divide the beef tendon into evenly sized pieces Beef tendon block;

[00...

Embodiment 3

[0040] A kind of production technology of braised ox tendon in sauce, comprises the following steps:

[0041] (1) Preparation of brine: in parts by weight, take 75 parts of broth, add 10 parts of pepper, 4 parts of shrimp, 6 parts of Chinese prickly ash, 6 parts of ginger, 13 parts of ginger, 8 parts of garlic, 7 parts of green onion, and 3 parts of star anise , Kaempfer, 2 parts fennel, 2 parts cinnamon, 2 parts amomum, 3 parts white cardamom, 3 parts clove, 1 part patchouli, 1 part fragrant fruit, 1 part grass fruit, 2 parts seven lixiang, 3 parts perilla leaf , 2 parts of tangerine peel, 1 part of mint leaf, boil for 5 hours, filter, take the filtrate, and set aside;

[0042] (2) Pretreatment of raw materials: thaw the frozen beef tendon, wash it, blanch it in water, remove the blood foam on the beef tendon, soak it in cold water for 7 minutes, take it out, divide the beef tendon into evenly sized Beef tendon block;

[0043] (3) Pressing: the beef tendon block obtained in...

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PUM

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Abstract

The invention provides a production technology of soy sauce stewed beef tendons, and relates to the field of food processing. The production technology comprises the following steps of (1) preparing brine: adding condiment to thin soup, performing decoction for 4-6 hours, performing filtering, and taking filtrate; (2) pretreating raw materials: unfreezing the frozen beef tendons, performing thorough cleaning, performing blanching, fishing out the blanched beef tendons, removing blood foam from the beef tendons, putting the beef tendons without the blood foam in cold water, performing soaking for 6-8 minutes, taking out the soaked beef tendons, and cutting the taken beef tendons into beef tendon blocks being uniform in size; (3) performing pressing: performing pressing under the pressure environment of 0.5-1.2 Pa for 5-10 minutes; (4) performing boiling: putting the pressed beef tendon blocks in the brine, performing boiling for 25-45 minutes, and adding seasoning; (5) performing cooling: performing cooling to room temperature; and (6) performing packing: after sterilization, adding a food preservative and a fresh keeping agent, then performing vacuum packing and performing dispatching from the factory. Finished products made from the carefully-selected raw materials are uniform in color, rich and long in fragrance, mellow in taste, tight and elastic in meat quality, chewy, unique in taste, rich in flavor, simple in technology, short in production cycle, and high in production efficiency, and mass production is facilitated.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production process of stewed beef tendon in sauce. Background technique [0002] Beef tendon refers to the thigh muscle of a cow. It is the meat on the thigh from the knee joint to the upper thigh. Suitable for marinade. Existing commercially available stewed ox tendon in sauce has a similar taste to other stewed products such as chicken feet, chicken wings, duck feet, etc., and the mouthfeel is not good, lacks local flavor, and cannot cater to public tastes. Contents of the invention [0003] The invention provides a production process of stewed beef tendon in sauce to solve the problem that the stewed beef tendon in sauce is similar in taste to other stewed sauce products, has a bad taste, lacks flavor, and cannot cater to the tastes of the public. [0004] In order to solve the above problems, the technical scheme adopted in the present invention is as follows: [0005] A...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70
CPCY02A40/90
Inventor 赵文贵
Owner 绵阳市云阳食品有限公司
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