Preparation method of salt baked bamboo rat paws

A technology of salt-baked bamboo rats and bamboo rats, which is applied in the field of preparation of salt-baked bamboo rat paws, can solve the problems of difficult industrial production, long production cycle, uncontrollable quality, etc., achieve firm texture, good effect, and reduce secondary pollution effect

Inactive Publication Date: 2018-01-19
广西金诚双丰农牧科技有限公司 +1
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional salt-baking method is complex in process and long in production cycle, which is only suitable for small-batch production and is difficult for industrial production. Moreover, due to the frequent contact between ingredients and workers’ hands during processing, the quality is uncontrollable, and it is usually necessary to add preservatives to prevent shelf life. internal metamorphosis

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 salt baked bamboo rat paws
  • Preparation method of salt baked bamboo rat paws
  • Preparation method of salt baked bamboo rat paws

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The invention provides a preparation method of salt-baked bamboo rat paw, comprising:

[0036] Step 1. Remove the bamboo rat hair on the surface of the bamboo rat's claw, wash it with clean water, cut the bamboo rat's claw into 2-3 sections, put it into a sterilized cloth bag with two ends open, and then seal the two ends of the cloth bag;

[0037] Step 2. Put the sealed cloth bag in the first pickling solution and marinate at 60°C for 1 hour. After marinating, take out the cloth bag and put it in a drying machine to dry it once. Put the cloth bag after drying once in the Marinate in the second pickling solution at 4°C for 1 hour, take out the cloth bag after pickling, and place it in a spin dryer for a second spin-drying, repeating 2 times;

[0038] Step 3: Sleeve the two ends of the cloth bag on the clips respectively, and connect the clips with the first slots at both ends of the box body of the salt oven so that the bag is horizontally fixed on the box body In the mi...

Embodiment 2

[0044] The invention provides a preparation method of salt-baked bamboo rat paw, comprising:

[0045] Step 1. Remove the bamboo rat hair on the surface of the bamboo rat's claw, wash it with clean water, cut the bamboo rat's claw into 2-3 sections, put it into a sterilized cloth bag with two ends open, and then seal the two ends of the cloth bag;

[0046] Step 2. Put the sealed cloth bag in the first pickling solution and marinate at 65°C for 0.8h. After pickling, take out the cloth bag and put it in a drying machine to dry it once. Put the cloth bag after the first drying Marinate in the second pickling solution at 5°C for 0.8h, take out the cloth bag after pickling, put it in a spin dryer for a second spin, repeat 3 times;

[0047] Step 3: Sleeve the two ends of the cloth bag on the clips respectively, and connect the clips with the first slots provided at both ends of the salt-baked box, so that the cloth bag is horizontally fixed in the middle of the salt-baked box , inje...

Embodiment 3

[0053] The invention provides a preparation method of salt-baked bamboo rat paw, comprising:

[0054] Step 1. Remove the bamboo rat hair on the surface of the bamboo rat's claw, wash it with clean water, cut the bamboo rat's claw into 2-3 sections, put it into a sterilized cloth bag with two ends open, and then seal the two ends of the cloth bag;

[0055] Step 2. Put the sealed cloth bag in the first pickling solution and marinate at 70°C for 0.6h. After pickling, take out the cloth bag and put it in a drying machine to dry it once. Put the cloth bag after the first drying Marinate in the second pickling solution at 6°C for 0.5h, take out the cloth bag after pickling, put it in a spin dryer for a second spin, repeat 3 times;

[0056] Step 3: Sleeve the two ends of the cloth bag on the clips respectively, and connect the clips with the first slots provided at both ends of the salt-baked box, so that the cloth bag is horizontally fixed in the middle of the salt-baked box , inje...

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 salt baked bamboo rat paws. The preparation method comprises the steps: step 1, filling pre-treated bamboo rat paws into a cloth bag; step 2, putting the cloth bag into a first pickling solution for pickling at 60-75 DEG C for 0.5-1h, performing spin-drying, then putting the cloth bag into a second pickling solution for pickling at 4-6 DEG C for 0.5-1h, performing spin-drying and repeating the process 2-4 times; step 3, respectively linking the two ends of the cloth bag with clamping components, clamping the clamping components with first clamping grooves arranged at the two ends of a box body of a salt baking box, filling the box body with coarse salt, closing a box cover of the salt baking box, and then putting the salt baking box into a salt baking machine for performing salt baking at 100-120 DEG C for 10-30min; and step 4, after cooling, taking out the bamboo rat paws, and performing bagging, vacuum sealing and sterilizing. The preparation method of the salt baked bamboo rat paws has the advantages of being simple in operation, stable and controllable in quality, suitable for industrialized production and the like, and the prepared bamboo rat paws are refreshing and tender in mouthfeel, bright in color, strong in salt baking flavor, free of preservatives and long in shelf life.

Description

technical field [0001] The invention relates to the field of food processing. More specifically, the present invention relates to a preparation method of salt-baked bamboo rat paw. Background technique [0002] Salt baked, which is to wrap the processed and pickled raw materials with gauze paper, bury them in roasted red crystal coarse salt, and use the thermal conductivity of salt to heat the raw materials into dishes. It has crispy skin and crispy bones, meat quality Fresh and tender, dry and thick, and other characteristics, it is deeply loved by consumers. However, the traditional salt-baking method is complex in process and long in production cycle, which is only suitable for small-batch production and is difficult for industrial production. Moreover, due to the frequent contact between ingredients and workers’ hands during processing, the quality is uncontrollable, and it is usually necessary to add preservatives to prevent shelf life. internal deterioration. Conte...

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): A23L13/20A23L5/10
Inventor葛洪伟张文明秦玉玲谢向萌覃小柳邓彦飞夏治华刘立强覃子榕
Owner广西金诚双丰农牧科技有限公司