Frozen ox transverse diaphragm string and frozen ox tendon string processing method

A processing technology and diaphragm technology, applied in food science, food preservation, application, etc., can solve the problems of unreasonable processing technology, difficulty in achieving the perfect unity of meat nourishment and taste, and achieve the adjustment of human nutrition balance Effect

Inactive Publication Date: 2006-05-24
王英贤
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0002] With the continuous improvement of people's living standards and the acceleration of the pace of life, quick-frozen food provides people with great convenience because of its advantages of convenience, hygiene, and economy. At present, there are many methods for firing meat quick-frozen food, especially It is braised pork, which is deeply loved by people because of its fragrance, good taste and non-greasy taste. However, due to unreasonable processing technology, it is difficult to achieve the perfect unity of meat nourishment and taste.

Method used

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Embodiment Construction

[0017] The processing technology of frozen boiled beef diaphragm skewers and frozen boiled beef tendon skewers comprises the following process steps:

[0018] 1. The flow water of the raw materials out of the warehouse is slowed down, the blood is removed, and the freeze is cleared;

[0019] 2. Boil in water at 100°C for 60 minutes, then hold the breath and keep it still for 30 minutes, take it out, and cool it under running water;

[0020] 3. The products cooled by flowing water are cooled in the pre-cooler for 8 hours, and the temperature of the pre-cooler is 0-8°C;

[0021] 4. Slice the diaphragm of the beef, cut the tendon into pieces, weigh and string;

[0022] 5. Quality inspection, secondary boiling and sterilization, the water temperature is not lower than 90°C, and the boiling time is not less than 1.5 minutes;

[0023] 6. Cool with running water after sterilization, when the temperature of the product reaches the same temperature as the water, take out the water an...

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PUM

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Abstract

The preparation process of frozen boiled beef skirt cubes on a stick and beef tendon cubes on a stick includes the following steps: taking out raw material beef skirt and beef tendon from cold storage, defrosting by using running water, removing blood water, boiling in water with 100deg.C for 50-70 min, standing still for 20-40 min, taking out, cooling, slicing beef skirt and beef tendon, sticking, checking quality, secondary water-boiling to make sterilization, taking out and draining, quick-freezing, detecting, packaging and boxing so as to obtain the invented product.

Description

(1) Technical field [0001] The invention belongs to the field of food processing, in particular to a process for processing frozen boiled beef rib skewers and frozen boiled beef tendon skewers. (2) Background technology [0002] With the continuous improvement of people's living standards and the acceleration of the pace of life, quick-frozen food provides people with great convenience because of its advantages of convenience, hygiene, and economy. At present, there are many methods for firing meat quick-frozen food, especially It is braised pork, which is deeply loved by people because of its fragrance, good taste and non-greasy taste. However, due to unreasonable processing technology, it is difficult to achieve the perfect unity of meat nourishment and taste. (3) Contents of the invention [0003] The object of the present invention is to provide a process for processing frozen boiled beef diaphragm skewers and frozen boiled beef tendon skewers. The process method is un...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L3/36
Inventor 王英贤
Owner 王英贤
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