Preparation method of stewed beef tripe

A tripe and marinating technology, which is applied in the direction of food ingredients as color, food ingredients as taste improver, food ingredients as taste improver, etc., can solve problems such as uneven taste, heavy color, unsatisfactory preparation methods, etc., to achieve Reduce the impact, improve the appearance, and ensure the effect of taste

Inactive Publication Date: 2018-02-27
汪亚玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a preparation method of stewed tripe, the main purpose of which is to overcome the shortcomings of the existing preparation method of stewed tripe, such as uneven taste, heavy color, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A method for preparing marinated tripe, which includes the following steps: 1) Preliminary washing, repeatedly rubbing the bought tripe inside and out with coarse salt, and then washing the dirt and mucous membranes on the surface of the tripe with clean water; 2) For fine washing, put the tripe into a fine washing plate filled with rice washing water, put in the fine detergent and continue rubbing the tripe repeatedly inside and outside, then wash it with clean water and drain it. The fine detergent is calculated by weight. It includes 95 parts of fine salt, 25 parts of white vinegar and 100 parts of flour; 3) Blanch the water, boil the water in the pot, then put the drained tripe into the water, remove it, rinse it with clean water and drain it; 4) Stew: Put the white brine into the stew pot, boil the white brine with high heat, then put the drained tripe, and then switch to a low heat to cook, the time to cook on a low heat is controlled at 11 hours; 5) Packing , the...

Embodiment 2

[0014] A method for preparing marinated tripe, which includes the following steps: 1) Preliminary washing, repeatedly rubbing the bought tripe inside and out with coarse salt, and then washing the dirt and mucous membranes on the surface of the tripe with clean water; 2) For fine washing, put the tripe into a fine washing plate filled with rice washing water, put in the fine detergent and continue rubbing the tripe repeatedly inside and outside, then wash it with clean water and drain it. The fine detergent is calculated by weight. It includes 90 parts of fine salt, 20 parts of white vinegar and 110 parts of flour; 3) Blanch water, boil the water in the pot, then put the drained tripe into the water for blanching, remove and rinse with clean water and drain; 4) Stewed: Put the white brine into the stew pot, boil the white brine with high heat, then put the drained tripe, and then switch to a low heat to cook, and the time to cook on a low heat is controlled at 12 hours; 5) Pack...

Embodiment 3

[0018] A method for preparing marinated tripe, which includes the following steps: 1) Preliminary washing, repeatedly rubbing the bought tripe inside and out with coarse salt, and then washing the dirt and mucous membranes on the surface of the tripe with clean water; 2) For fine washing, put the tripe into a fine washing plate filled with rice washing water, put in the fine detergent and continue rubbing the tripe repeatedly inside and outside, then wash it with clean water and drain it. The fine detergent is calculated by weight. It includes 100 parts of fine salt, 30 parts of white vinegar and 90 parts of flour; 3) blanch water, boil the water in the pot, then put the drained tripe into the water for blanching, remove, rinse with clean water and drain; 4) Stewed: Put the white brine into the stew pot, boil the white brine with high heat, then put the drained tripe, and then switch to a low heat to cook, and the time to cook on a low heat is controlled at 10 hours; 5) Packing...

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PUM

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Abstract

A method for preparing stewed tripe, which includes the following steps: 1) initial washing, 2) fine washing, putting the tripe into a fine washing dish filled with rice washing water, putting in a fine washing agent to continue washing the tripe inside and outside Knead repeatedly, then wash and drain with clean water. The fine detergent includes 90-100 parts of fine salt, 20-30 parts of white vinegar and 90-110 parts of flour; 3) blanching, 4) marinating : Put the white brine into the marinated pot, boil the white brine on high heat, then put in the drained tripe, and then switch to a low heat to cook, and the time to cook on a low heat is controlled at 10‑12 hours. The preparation method of this marinated tripe is ideal. The tripe is fully cleaned and deodorized before marinating, which can effectively reduce the impact on the marinating process and ensure the taste of the marinated tripe. In addition, the unique white marinade is used The formula is stewed, which makes the tripe taste mellow and has a good color, which improves the appearance of the product and meets the taste of most people.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing stewed tripe. Background technique [0002] Tripe is the stomach of a cow. Tripe contains protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, niacin, etc. It has the effects of nourishing the spleen and stomach, nourishing qi and blood, nourishing deficiency and essence, quenching thirst, and wind dizziness. People who are weak, lack of energy and blood, malnutrition, and weak spleen and stomach. Tripe tastes very delicious and is deeply loved by diners. There are many ways to eat tripe, especially braised tripe. Taking stewed tripe as an example, the existing preparation methods of stewed tripe are not ideal. The taste of stewed tripe is uneven, and the color is generally heavy, which affects its appearance. Contents of the invention [0003] The invention provides a preparation method of stewed tripe, the main purpose of which is to overcome...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L13/40A23L13/70A23L5/20
CPCA23L13/20A23L5/27A23L13/428A23L13/70A23V2002/00A23V2200/14A23V2200/16A23V2200/04
Inventor 汪亚玲
Owner 汪亚玲
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