Making method of flavored beef tendons

Abstract

The preparation method comprises the following operation steps: 1, selecting materials, namely selecting frozen beef tendons which are qualified in inspection as raw materials, unfreezing the frozen beef tendons, cleaning the unfrozen beef tendons, and then preparing table salt, cooking wine, white spirit, vinegar and spice powder as auxiliary materials; 2, cleaning: removing stubbles and hard bones on the beef tendons, and repeatedly washing the beef tendons in clear water until the beef tendons are cleaned; by the adoption of the making method, the technological process is simple, the beef tendons are cooked, then sorted and cut, oil bags in the beef tendons are removed more easily, the beef tendons are cut into dices or slices, the beef tendons are tasty and convenient for people to eat, the selected auxiliary ingredients are free of toxic or side effects, and the beef tendons can be eaten by people conveniently. The added auxiliary materials have a health-care effect and have the effect of strengthening tendons and bones after being eaten for a long time, the sorted and cut beef tendons and the auxiliary materials are rolled and kneaded by utilizing a vacuum rolling and kneading machine, so that the auxiliary materials and the beef tendons can be fully mixed, and the beef tendons achieve the effect of removing fishy smell when the cooking wine, the white spirit and the vinegar are used.

Description

technical field [0001] The invention relates to the technical field of making beef tendons, in particular to a method for making flavored beef tendons. Background technique [0002] Beef tendon is a dish that is good for Qi and nourishing deficiency, and warms the heart. The tendon has always been a top grade in banquets and has a long history of eating. It has a light and tender taste, and its texture is like sea cucumber. Therefore, there is a saying: "Beef tendon tastes better Too much ginseng.” The tendons are rich in proteoglycans and collagen, and the fat content is lower than that of fat meat, and it does not contain cholesterol. The tendons of beef have multiple effects on the human body: it can enhance the metabolism of cells and make the skin of the human body more healthy. It has elasticity, delays the aging of the skin, and has the effect of nourishing the skin; it can strengthen the muscles and bones, and has an excellent therapeutic effect on the soreness of th...

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies in the prior art, the present invention provides a method for making flavored beef tendon, which solves the problem that the beef tendon itself has a heavy fishy smell and is not easy to taste, and cooking with heavy flavors cannot reflect the maximum nutritional value of beef tendon , at the same time, it may cause a large loss of nutrition, and cover up the inherent tender taste of the beef tendon itself