Unlock instant, AI-driven research and patent intelligence for your innovation.

Making method for spiced sauced sheep livers

A production method, the technology of five-spice sauce, applied in the direction of food science, etc., can solve the problems of dull color, inconvenient eating, soft texture, etc., and achieve the effect of bright color, convenient eating and no trouble

Inactive Publication Date: 2020-09-18
北京雁栖月盛斋清真食品有限公司
View PDF6 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is deeply loved by consumers, but the sheep liver currently on the market has some shortcomings: (1) the color is dull and not bright; (2) the aroma is lacking and the taste is fishy; (3) the taste is dry and slightly bitter; (4) the texture is soft , no elasticity (5) high processing technology requirements, inconvenient to eat

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
  • Making method for spiced sauced sheep livers
  • Making method for spiced sauced sheep livers
  • Making method for spiced sauced sheep livers

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: a kind of goat liver with spiced sauce, the formula ratio of parts by weight is as follows:

[0018]

[0019]

[0020] A method for making mutton liver with spiced sauce, comprising the following steps: raw material thawing step, trimming step, soup adjustment step, blanching step, steaming step, cooling step, gold inspection step, packaging step, sterilization step, finished product packaging step .

[0021] Raw material thawing step: put the frozen lamb liver in a bucket and thaw it with clean water, and the thawing time is about 12 hours;

[0022] Trimming step: the thawed sheep liver is washed with clean water to remove the inedible matter on the surface of the sheep liver;

[0023] Soup making step: add clear water to the sandwich pot according to the formula ratio, boil the pot, add the formula accessories and boil for 10 minutes, then pour it into the barrel car for later use;

[0024] The formula ratio (parts by weight formula proportioning...

Embodiment 2

[0039] Embodiment 2: a kind of goat liver with five-spice sauce, the formula ratio of parts by weight is as follows:

[0040]

[0041] A method for making mutton liver with spiced sauce, comprising the following steps: raw material thawing step, trimming step, soup adjustment step, blanching step, steaming step, cooling step, gold inspection step, packaging step, sterilization step, finished product packaging step .

[0042] Raw material thawing step: put the frozen lamb liver in a bucket and thaw it with clean water, and the thawing time is about 12 hours;

[0043] Trimming step: the thawed sheep liver is washed with clean water to remove the inedible matter on the surface of the sheep liver;

[0044] Soup adjustment step: add clear water in the sandwich pot according to the formula ratio, boil the pot, put in the ingredients, yellow sauce, salt and other formula accessories, boil for 10 minutes, pour into the barrel car for later use;

[0045] The formula ratio (parts b...

Embodiment 3

[0060] Embodiment 3: a kind of goat liver with five-spice sauce, the formula ratio of parts by weight is as follows:

[0061]

[0062] A method for making mutton liver with spiced sauce, comprising the following steps: raw material thawing step, trimming step, soup adjustment step, blanching step, steaming step, cooling step, gold inspection step, packaging step, sterilization step, finished product packaging step .

[0063] Raw material thawing step: put the frozen lamb liver in a bucket and thaw it with clean water, and the thawing time is about 12 hours;

[0064] Trimming step: the thawed sheep liver is washed with clean water to remove the inedible matter on the surface of the sheep liver;

[0065] Soup adjustment step: add clear water in the sandwich pot according to the formula ratio, boil the pot, put in the ingredients, yellow sauce, salt and other formula accessories, boil for 10 minutes, pour into the barrel car for later use;

[0066] The formula ratio (parts b...

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 relates to a making method for spiced sauced sheep livers, and belongs to the technical field of food making. Cut sheep livers are put into a kettle for scalding, and scum is fished out;soup is seasoned, and auxiliary materials including a seasoning bag, yellow soybean paste, salt and the like are boiled and stewed for later use; low-temperature steam cooking is performed, an original jacketed kettle cooking process is changed, the sheep livers are put into a soup bucket cart and the soup bucket cart is pushed into a cooking furnace, cooking is performed for 4 hours, and while inner nutritional ingredients of the sheep livers are kept, the finished-product spiced sauced sheep livers are complete and have firm texture; and heat preservation is performed, the temperature of the soup bucket cart is kept at 50-60 DEG C, the sheep livers are discharged after being soaked for 12 hours, and the soup fully infiltrates into the sheep livers to promote the sheep livers to be marinated. The making method has the advantages: the produced sheep livers have a bright color, are fresh and delicious and not fishy, firm and elastic, and convenient to take.

Description

technical field [0001] The invention relates to a method for preparing mutton liver with spiced sauce, belonging to the technical field of food production. Background technique [0002] Lamb liver is rich in nutrients, because of its sweet taste and flat nature. It is good at nourishing blood, benefiting the liver, and improving eyesight. It is one of the most ideal blood-enriching products. It is deeply loved by consumers, but the sheep liver currently on the market has some shortcomings: (1) the color is dull and not bright; (2) the aroma is lacking and the taste is fishy; (3) the taste is dry and slightly bitter; (4) the texture is soft , no elasticity (5) high processing technology requirements, inconvenient to eat. Contents of the invention [0003] In order to overcome the deficiencies of the prior art, the invention provides a method for preparing mutton liver with spiced sauce. [0004] A method for preparing mutton liver with spiced sauce, comprising the follow...

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): A23L13/20A23L13/70
CPCA23L13/20A23L13/72
Inventor 闫立婷姬培陈国强朱宝东李广瑞
Owner 北京雁栖月盛斋清真食品有限公司
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com