Processing technology of omasa

A processing technology and a technology for hair belly, applied in the field of hair belly processing technology, can solve problems such as deformation and hardening, hair loss, and hair belly brittleness, and achieve the effects of improving elasticity, improving food taste, and avoiding hair loss.

Inactive Publication Date: 2018-10-16
重庆市凯鸿食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the hair belly is very white, more than it should be, and the volume is large, it is the hair belly soaked in formaldehyde, which is prone to hair los...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A processing technology of hair belly, including the following steps:

[0030] S1. Pretreatment: select the hairy belly leaves, wash them with water at a temperature of 50℃ and soak them for 1 hour;

[0031] A1. The first cooking: the cooking water temperature is 70℃, the cooking time is 20min, and the cooking process is constantly stirring;

[0032] A2. Put the hairy belly blades processed in step A1 into cold water for cooling, and keep stirring during the cooling process;

[0033] A3. The second cooking: The temperature of the cooking water is 80°C, while adding edible soda ash, the ratio of water to edible soda ash is 1000:10, and the cooking time is 30 minutes;

[0034] A4. The third cooking: The temperature of the cooking water is 60℃, while adding edible soda ash to adjust the PH to 9, and the cooking time is 30min;

[0035] S3. Soak the boiled belly leaves with pure water;

[0036] S4. Packaging: Use pure water for packaging, and the pure water in the packaging accounts for...

Embodiment 2

[0039] A processing technology of hair belly, including the following steps:

[0040] S1. Pretreatment: select the hairy belly leaves, wash them with 52℃ water and soak them for 1 hour;

[0041] A1. The first cooking: the cooking water temperature is 75℃, the cooking time is 30min, and the cooking process is constantly stirring;

[0042] A2. Put the hairy belly blades processed in step A1 into cold water for cooling, and keep stirring during the cooling process;

[0043] A3. The second cooking: The temperature of the cooking water is 82°C, while adding edible soda ash, the ratio of water to edible soda ash is 1000:10, and the cooking time is 40 minutes;

[0044] A4. The third cooking: The temperature of the cooking water is 62℃, and the pH is adjusted to 9 by adding soda ash, and the cooking time is 40min;

[0045] S3. Soak the boiled belly leaves with pure water;

[0046] S4. Packaging: Pure water is used for packaging, and the pure water in the packaging accounts for 35% of the total ma...

Embodiment 3

[0049] A processing technology of hair belly, including the following steps:

[0050] S1. Pretreatment: select the hairy belly leaves, wash them with water at a temperature of 55°C and soak them for 1 hour;

[0051] A1. The first cooking: the cooking water temperature is 80℃, the cooking time is 50min, and the cooking process is constantly stirring;

[0052] A2. Put the hairy belly blades processed in step A1 into cold water for cooling, and keep stirring during the cooling process;

[0053] A3. The second cooking: The temperature of the cooking water is 85°C, while adding edible soda ash, the ratio of water to edible soda ash is 1000:10, and the cooking time is 60min;

[0054] A4. The third cooking: The temperature of the cooking water is 65℃, and the pH is adjusted to 9 by adding edible soda ash, and the cooking time is 60min;

[0055] S3. Soak the boiled belly leaves with pure water;

[0056] S4. Packaging: Pure water is used for packaging, and the pure water in the packaging accounts ...

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PUM

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Abstract

The invention discloses a processing technology of omasa. The technology comprises the following steps: step 1, performing pre-treatment: choosing omasa, and cleaning and soaking the omasa with waterat a temperature of 50-55 DEG C for 1 hour; step 2, performing boiling; step 3, performing soaking: soaking the omasa treated by the step 2 with purified water; step 4, performing packaging: carryingout packaging with purified water, and the purified water is 30-40% of the total mass during the packaging; and step 5, carrying out high-pressure sterilization on the omasa packaged by the step 4, wherein the pressure is 500-600Pa and the time is 10minutes.

Description

Technical field [0001] The invention relates to the technical field of hair belly processing, in particular to a hair belly processing technology. Background technique [0002] Hairy belly refers to the stomach of a cow, also called louver belly, commonly known as cow louver. There are two types of hairy belly. The venetian leaves of cattle that grow up on feed turn yellow, and the venetian leaves that grow up on food crops turn black. Beginning in 1985, hot pot began to become the main catering variety in Chongqing. The market demand for hairy belly began to increase. After long-distance transportation, the freshness of the hairy belly could not be guaranteed. People pickled the hairy belly into salted hairy belly to achieve preservation. The purpose is to soak the hair with industrial alkali before use or sale, so that the hair belly will absorb water and swell, in order to make the hair belly taste crispy, and what is more, it is added in the hot pot hair belly hair preparati...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L5/10A23B4/00A23L3/015
CPCA23B4/00A23L3/0155A23L5/13A23L13/20
Inventor 李清木
Owner 重庆市凯鸿食品有限公司
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