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Method for making sliced beef and ox tongues in chili sauces

A production method and husband and wife's technology, which is applied in the field of food processing, can solve the problems of industrial seasonings that are not good for health, and achieve the effects of improving edible value, improving taste, and beautiful color

Inactive Publication Date: 2019-05-17
武汉仁川食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The couple's lung slices currently sold on the market will add industrial flavoring agents such as flavoring agents and flavoring agents during the production process. At this time, the addition of the above-mentioned industrial flavoring agents will increase the fragrance of the couple's lung slices to a certain extent. and the thickness of the taste, but the use of industrial flavoring is not conducive to health

Method used

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  • Method for making sliced beef and ox tongues in chili sauces
  • Method for making sliced beef and ox tongues in chili sauces
  • Method for making sliced beef and ox tongues in chili sauces

Examples

Experimental program
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Effect test

preparation example 1

[0048]Preparation Example 1: Heat and cook 50ml of animal oil and 50ml of vegetable oil respectively. After refining for 15 minutes, stop the fire and cool to 40% to 50% of the oil temperature. Then stir-fry the bean paste at 50°C, pick it up, and place it in a stainless steel container to cool to At room temperature, obtain the bean paste crisp material; Add dried capsicum 20g and refined animal oil and vegetable oil subsequently in the above-mentioned stainless steel container, and dry capsicum and bean paste crisp material are immersed in the above-mentioned oil (animal oil and vegetable oil); The bean paste crispy material is cleared and filtered through a sieve for 3 times, then transferred to a clean stainless steel container to cool to room temperature, and refrigerated in a freezer at -10°C for 15 minutes to obtain homemade red oil.

preparation example 2

[0049] Preparation example 2: Heat 80ml of animal oil and 80ml of vegetable oil and cook them separately. After refining for 18 minutes, stop the fire and cool to 40% to 50% of the oil temperature. Then stir-fry the bean paste at 60°C, pick it up, and place it in a stainless steel container. Room temperature, obtain the bean paste crisp material; Subsequently add dry capsicum 30g and refined animal oil and vegetable oil in the above-mentioned stainless steel container, and dry capsicum and bean paste crisp material are immersed in the above-mentioned oil (animal oil and vegetable oil); Finally put The bean paste crispy material was cleared and filtered through a sieve for 4 times, then transferred to a clean stainless steel container to cool to room temperature, and then refrigerated in a freezer at -18°C for 10 minutes to obtain homemade red oil.

preparation example 3

[0050] Preparation example 3: Heat and cook 100ml of animal oil and 100ml of vegetable oil respectively. After refining for 20 minutes, stop the fire and cool to 40% to 50% of the oil temperature. Then stir-fry the bean paste at 70°C, pick it up, and place it in a stainless steel container to cool to At room temperature, obtain the bean paste crisp material; subsequently add dried capsicum 35g and refined animal oil and vegetable oil in the above-mentioned stainless steel container, and dry capsicum and bean paste crisp material are immersed in the above-mentioned oil (animal oil and vegetable oil); finally The bean paste crispy material was cleared and filtered through a sieve for 4 times, then transferred to a clean stainless steel container to cool to room temperature, and then refrigerated in a freezer at -12°C for 15 minutes to obtain homemade red oil.

[0051] Two, the preparation example 1-3 of special red soup

[0052] Preparation example 1: Add 100ml of hot water, 80g...

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PUM

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Abstract

The invention discloses a method for making sliced beef and ox tongues in chili sauces, and belongs to the technical field of food processing. The sliced beef and ox tongues in chili sauces include, by weight, 15-20 parts of cooked beef, 15-20 parts of cooked tripe, 15-20 parts of cooked duck gizzard, 15-20 parts of cooked pig ears, 10-18 parts of cooked pig tongue, 0.5-1 part of salt, 5-8 parts of chopped peanut, 5-8 parts of broken celery, 5-8 parts of sesame, 5-8 parts of spice, 5-10 parts of homemade red oil and 5-10 parts of special red soup. The method includes slicing the cooked beef, the cooked tripe, the cooked duck gizzard, the cooked pig ear and the cooked pig tongue and storing at 6-25 DEG C in refrigeration for standing and use; adding the salt, the spice, the homemade red oiland the special red soup to be mixed with the cooked beef, the cooked tripe, the cooked duck gizzard, the cooked pig ear and the cooked pig tongue evenly; adding the chopped peanut, the broken celeryand the sesame to mix uniformly and obtain the sliced beef and ox tongues in chili sauces. According to the method, not only the beautiful color, the spicy taste and the fresh taste of the sliced beef and ox tongues in chili sauces can be ensured, but also the eating health and safety can be ensured, and the edible value is improved by high nutrition and high protein.

Description

technical field [0001] The invention belongs to the technical field of food processing, more specifically, it relates to a method for making husband and wife lung slices. Background technique [0002] Husband and wife lung slices are a famous Sichuan dish created by Guo Chaohua and Zhang Tianzheng. Usually, beef scalp, beef heart, beef tongue, tripe, and beef are used as the main ingredients, stewed, and then sliced; then mixed with chili oil, pepper noodles and other auxiliary materials to make red oil and poured on it; the resulting couple's lung The slices are not only finely made, beautiful in color, but also tender in quality, fresh in taste, spicy and fragrant, and very palatable. [0003] The couple's lung slices currently sold on the market will add industrial flavoring agents such as flavoring agents and flavoring agents during the production process. At this time, the addition of the above-mentioned industrial flavoring agents will increase the fragrance of the co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/70A23L13/50A23L13/40
Inventor 戈吴超
Owner 武汉仁川食品有限公司