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Halal spareribs and preparation method thereof

A production method and technology for ribs, which can be used in the preservation of meat/fish with chemicals, preservation of meat/fish by radiation/electricity treatment, and other applications, can solve the problem of limited consumption of beef ribs, improve the value and quality, and prolong the life of the ribs. shelf life effect

Pending Publication Date: 2020-05-08
贵州黔牛香清真食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the traditional production process of beef ribs, chicken essence and monosodium glutamate are often added in order to increase its umami taste, but some people cannot or do not like to use foods containing monosodium glutamate and chicken essence, which limits the consumption of beef ribs; The shelf life is often extended by adding preservatives to food to extend the shelf life of the product. These two methods have disadvantages in terms of hygiene, health and safety.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A halal pork ribs, comprising the following raw materials in weight percent: 90% cooked beef ribs, 3% ginger, 1% garlic, 0.5% sand kernels, 0.1% pepper, 1% salt, 6% oil, and 0.1% white wine.

[0025] The preparation method of the halal ribs comprises the following steps:

[0026] (1) Put the fresh beef ribs into the freezer at -4°C for acid discharge for 72 hours;

[0027] (2) Take it out from the cold storage and use a bone saw machine for preliminary processing, and cut it into small pieces of 4cmx4cm for later use;

[0028] (3) Set the temperature at 160°C and boil the small ribs in a cooking pot to remove the foam for 30 minutes. Take it out of the pot and blast it to cool for later use. The cooling time is 30 minutes;

[0029] (4) Set the temperature at 260°C, put vegetable oil in the frying pan and heat it to 70%, add ginger, garlic, sand kernels, and peppercorns to fry until fragrant, add pork ribs, fry until 6 mature, take out the pan and blow air to cool, and ...

Embodiment 2

[0035] A halal pork ribs, comprising the following raw materials in weight percent: 100% beef ribs, 4.5% ginger, 2.2% garlic, 0.5% almonds, 0.3% Chinese prickly ash, 1.5% salt, 8% oil, and 0.2% white wine.

[0036] The preparation method of the halal ribs comprises the following steps:

[0037] (1) Put the fresh beef ribs into the freezer at -4°C for acid discharge for 72 hours;

[0038] (2) Take it out from the cold storage and use a bone saw machine for preliminary processing, and cut it into small pieces of 4cmx4cm for later use;

[0039] (3) Set the temperature to 160°C and boil the small ribs in a cooking pot to remove the foam for 30 minutes, then take it out of the pot and cool it for later use, the cooling time is 30 minutes;

[0040] (4) Set the temperature at 260°C, put vegetable oil in the frying pan and heat it to 70%, add ginger, garlic, sea kernels, and peppercorns to fry until fragrant, add pork ribs, fry until 6 mature, take out of the pan and cool, and the co...

Embodiment 3

[0046] A halal sparerib comprises the following raw materials in weight percent: 110% beef ribs, 5% ginger, 3% garlic, 1% fenugreek, 0.5% prickly ash, 1-2% salt, 10% oil and 0.3% white wine.

[0047] The preparation method of the halal ribs comprises the following steps:

[0048] (1) Put the fresh beef ribs into the freezer at -4°C for acid discharge for 72 hours;

[0049] (2) Take it out from the cold storage and use a bone saw machine for preliminary processing, and cut it into small pieces of 4cmx4cm for later use;

[0050] (3) Set the temperature at 160°C and boil the small ribs in a cooking pot to remove the foam for 30 minutes. Take it out of the pot and blast it to cool for later use. The cooling time is 30 minutes;

[0051] (4) Set the temperature at 260°C, put vegetable oil in the frying pan and heat it to 70%, add ginger, garlic, sand kernels, and peppercorns to fry until fragrant, add pork ribs, fry until 6 mature, take out the pan and blow air to cool, and the coo...

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Abstract

The invention discloses halal spareribs and a preparation method thereof, and belongs to the technical field of food processing. Specifically, the halal spareribs comprises the following raw materialsin percentages by weight: 90-110% of beef spareribs, 3-5% of ginger, 1-3% of garlic, 0.5-1% of villous amomum fruit, 0.1-0.5% of pricklyash peel, 1-2% of salt, 6-10% of oil and 0.1-0.3% of liquor. The halal spareribs has the characteristics of delicious taste, nutrition, health, safety, no preservative, etc., and the halal spareribs without adding chicken essence or monosodium glutamate can meetthe dining-table needs of modern people for fast, nutritious, delicious and healthy dishes. In addition, according to a production process of the invention, vacuum sealing packaging technology and thehigh-temperature high-pressure sterilization technology are accurately set, so that an effect of prolonging the shelf life of products is achieved under the circumstance that there is no need of adding any preservatives.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a halal ribs and a preparation method thereof. Background technique [0002] With the continuous acceleration of people's pace of life, the demand for "semi-finished" convenience foods continues to expand. Among them, beef ribs are high in protein and low in fat, especially the composition of amino acids is close to the needs of the human body. It is rich in nutrition and delicious in taste. It is widely loved by people for its effect of quenching thirst and saliva. [0003] Beef in beef ribs is rich in protein and amino acids, which can improve the body's ability to resist diseases. It is especially suitable for people who are growing and developing, after surgery, and after illness to supplement blood loss and repair tissues. In the traditional production process of beef ribs, chicken essence and monosodium glutamate are often added in order to increase its umami tast...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23B4/16A23B4/005A23B4/015
CPCA23L13/10A23L13/428A23B4/16A23B4/0056A23B4/015A23V2002/00A23V2200/16
Inventor 马晓慧
Owner 贵州黔牛香清真食品有限公司
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