CN102038199A - Method for making wagyu beef offal - Google Patents
Method for making wagyu beef offal Download PDFInfo
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- CN102038199A CN102038199A CN2010102866706A CN201010286670A CN102038199A CN 102038199 A CN102038199 A CN 102038199A CN 2010102866706 A CN2010102866706 A CN 2010102866706A CN 201010286670 A CN201010286670 A CN 201010286670A CN 102038199 A CN102038199 A CN 102038199A
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Abstract
The invention discloses a method for making wagyu beef offal, comprising the steps of cleaning beef offal, cooking thoroughly, chopping into slices, cleaning white radish and chopping into blocks, marinating, then sterilizing by ultraviolet irradiation; cooking baste by edible oil, shredded green onion, minced garlic, Chu Hou sauce, mature vinegar, dark soy sauce, salt, white granulated sugar, chicken powder and water, cooling, stirring the offal, white radish blocks and baste to be uniform; processing at room temperature for 30 minutes, nitrogenization packaging and sterilizing; carrying out ultraviolet irradiation on silk noodles, dehydrated caraway and dehydrated carrot, separate packaging, and placing an offal packet, a silk noodles packet, a dehydrated vegetable packet and a fork into a plastic bowl or paper bowl to be packaged, thus obtaining finished product. In the invention, the traditional wagyu beef offal making method and the contemporary food engineering technology are organically combined, industrial production is adopted, nutriments and flavours of the wagyu beef offal is maintained and the wagyu beef offal is ready to eat, fresh and healthy, the product contains no chemical additive or preservative; and the wagyu beef offal is ready to eat and has the characteristics of convenience and delicious flavour.
Description
Technical field
The present invention relates to the fast food production technical field, be meant a kind of that have instant, fresh-keeping, delicious, nutrition, an instant edible and the assorted preparation method of flavor ox especially.
Background technology
With flavor ox hodgepodge meat and fish dishes is traditional local delicacies, delicious flavour and be subjected to mass consumption person's favor.But the edible fixed-sites such as restaurant and family that only are confined to are given the consumer that some rhythm of lifes are fast, the no time cooks, and the consumer who goes out is edible brings very big inconvenience.
Summary of the invention
The purpose of this invention is to provide preparation method a kind of and that the flavor ox is assorted, this method have promptly dash, instant, convenient, genuine, nutritious advantage.
Technical scheme of the present invention is earlier with major ingredient OX-heart, ox lung and tripe cleaning, bacteria reducing processing, then with the assorted chopping section of ox, ternip stripping and slicing, carry out stew in soy sauce subsequently, make the distinctive baste of this product again, in proportion that ox is assorted after the cooling, ternip and baste inflated with nitrogen seal package, sterilization, pack bean vermicelli more separately, at last pork pies, bean vermicelli bag, vegetables bag and fork tool are put into the packing bowl and be finished product.
The present invention and the assorted preparation method of flavor ox may further comprise the steps:
(1) the assorted bag of system ox
Assorted and ternip is a major ingredient with the ox that includes OX-heart, ox lung and tripe, cleans up, boils ox is assorted, is cut into the silk section of long 5-7cm, wide 3-4mm, ternip is cleaned, is cut into the square of 1-2cm; With above-mentioned major ingredient with its equiponderant saltwater brine stew in soy sauce 30 minutes, take out, with ultraviolet ray irradiation 5 minutes; Major ingredient behind the stew in soy sauce poured in the flavoring stir, the flavoring consumption is for all to flood major ingredient, and conditioning is 30 minutes under the room temperature; Take out conditioned major ingredient, by every bag of 300-500 gram nitrogen-filled packaging, sterilization;
Wherein, the parts by weight of raw materials of making major ingredient is: the ox 33-37 part of mixing, ternip 18-22 part;
The parts by weight of raw materials of making saltwater brine is: 2 parts of salt, 2 parts of green onions, 2 parts of ginger, 1 part of garlic, 3 parts of cooking wine, 50 parts in ox bone long-used soup, 40 parts in water;
The parts by weight of raw materials of making baste is: edible oil 2.5-3.5 part, green onion silk 2-2.5 part, garlic end 2-2.5 part, post are waited sauce 4-5 part, mature vinegar 1-1.5 part, dark soy sauce 1-1.5 part, salt 2.5-3.5 part, white granulated sugar 1-1.5 part, chickens' extract 0.5-0.7 part, water 24-26 part;
(2) powder process silk bag
Clean bean vermicelli with ultraviolet ray irradiation 5 minutes, is restrained nitrogen-filled packaging by every bag of 70-130;
(3) system dehydrated vegetables bag
Clean dehydration caraway and dehydration carrot were shone 5 minutes with ultraviolet ray, by every bag of 6-10 gram nitrogen-filled packaging;
(4) manufactured goods
Each one is packaged into to seal in the packing and makes finished product with the assorted bag of above-mentioned ox, bean vermicelli bag, dehydrated vegetables bag.
Aforesaid sterilization is multistage gentle F value formula sterilization, promptly 2 minutes, 121 ℃ sterilizations of 2 minutes, 110 ℃ sterilizations of 3 minutes, 100 ℃ sterilizations of 85 ℃ of sterilizations 3 minutes.
The parts by weight of raw materials of aforementioned major ingredient is: assorted 35 parts of ox, 20 parts of ternips.
Optimum weight part of aforementioned baste is: 3 parts of edible oils, 2 parts of green onion silks, 2 parts at garlic end, post are waited 5 parts in sauce, 1 part in mature vinegar, 1 part of dark soy sauce, 3 parts of salt, 1 part of white granulated sugar, 0.5 part of chickens' extract, 25 parts in water.
The weight proportion of aforesaid dehydration caraway and dehydration carrot is 1: 1.
Assorted traditional fabrication method and the modern food engineering of handle of the present invention and flavor ox organically combines, through suitability for industrialized production, both guaranteed and assorted nutrition, the delicious food of the ox of distinguishing the flavor of itself do not run off, instant again, fresh-keeping, health, product does not contain any chemical addition agent and anticorrisive agent.The characteristics of this product maximum are convenient, delicious, promptly dash, instant.
The specific embodiment
Embodiment 1
Take by weighing assorted 35 kilograms of oxen such as OX-heart, ox lung and tripe, clean up, boil, be cut into the silk section of long 5-7cm, wide 3-4mm, take by weighing 20 kilograms of ternips and clean, be cut into the square of 1-2cm, with 55 kilograms saltwater brine stew in soy sauces 30 minutes, saltwater brine is made up of for 22 kilograms 1.1 kilograms of salt, 1.1 kilograms of green onions, 1.1 kilograms of ginger, 0.55 kilogram of garlic, 1.65 kilograms of cooking wine, 27.5 kilograms in ox bone long-used soup and water, takes out from saltwater brine then, with ultraviolet ray irradiation 5 minutes.
Getting 3 kilograms of edible oils, 1 kilogram of green onion silk, 1 kilogram at garlic end, post waits 5 kilograms in sauce, 1 kilogram in mature vinegar, 1 kilogram of dark soy sauce, 2 kilograms of salt, 1 kilogram of white granulated sugar, 0.5 kilogram of chickens' extract, water and cooks special baste for 5 kilograms, baste was cooled to below 24 ℃ in 30 minutes, all materials are stirred, at room temperature nursed one's health 30 minutes, then by every bag 400 gram nitrogen-filled packaging, sterilization 3 minutes during 2 minutes, 121 ℃ of sterilizations during 2 minutes, 110 ℃ of 3 minutes, 100 ℃ time sterilizations of sterilization in the time of 85 ℃.
Clean bean vermicelli with ultraviolet ray irradiation 5 minutes, is restrained packing by every bag 100 then.Clean dehydration caraway and dehydration carrot were shone 5 minutes with ultraviolet ray, and by 8 gram nitrogen-filled packagings, the ratio of the dehydration caraway and the carrot that dewaters is 1: 1.The assorted bag of ox, bean vermicelli bag, dehydrated vegetables bag and fork tool put into mould bowl or the paper bowl is packed, be finished product.
Embodiment 2
Take by weighing assorted 33 kilograms of oxen such as OX-heart, ox lung and tripe, clean up, boil, be cut into the silk section of long 5-7cm, wide 3-4mm, take by weighing 18 kilograms of ternips and clean, be cut into the square of 1-2cm, with 52 kilograms saltwater brine stew in soy sauce, saltwater brine is made up of for 20.8 kilograms 1.04 kilograms of salt, 1.04 kilograms of green onions, 1.04 kilograms of ginger, 0.52 kilogram of garlic, 1.56 kilograms of cooking wine, 26 kilograms in ox bone long-used soup and water, stew in soy sauce 30 minutes, take out from saltwater brine then, with ultraviolet ray irradiation 5 minutes.Getting 2.5 kilograms of edible oils, 1.5 kilograms of green onion silks, 1 kilogram at garlic end, post waits 5 kilograms in sauce, 1 kilogram in mature vinegar, 1.5 kilograms of dark soy sauces, 1.5 kilograms of salt, 1.5 kilograms of white granulated sugars, 0.5 kilogram of chickens' extract, water and cooks special baste for 6 kilograms, baste was cooled to below 24 ℃ in 30 minutes, all materials are stirred, at room temperature nursed one's health 30 minutes, then by every bag 300 gram nitrogen-filled packaging, sterilization 3 minutes during 2 minutes, 121 ℃ of sterilizations during 2 minutes, 110 ℃ of 3 minutes, 100 ℃ time sterilizations of sterilization in the time of 85 ℃.Clean bean vermicelli with ultraviolet ray irradiation 5 minutes, is restrained packing by every bag 75 then.Clean dehydration caraway and dehydration carrot were shone 5 minutes with ultraviolet ray, and by 6 gram nitrogen-filled packagings, the ratio of the dehydration caraway and the carrot that dewaters is 1: 1.The assorted bag of ox, bean vermicelli bag, dehydrated vegetables bag and fork tool put into mould bowl or the paper bowl is packed, be finished product.
Embodiment 3
Take by weighing OX-heart, assorted 37 kilograms of oxen such as ox lung and tripe, clean up, boil, be cut into long 5-7cm, the silk section of wide 3-4mm, taking by weighing 22 kilograms of ternips cleans, be cut into the square of 1-2cm, saltwater brine stew in soy sauce with 59 kilograms, saltwater brine is by 1.18 kilograms of salt, 1.18 kilograms of green onions, 1.18 kilograms of ginger, 0.59 kilogram of garlic, 1.77 kilograms of cooking wine, 29.5 kilograms in ox bone long-used soup and 23.6 kilograms of compositions of water, stew in soy sauce 30 minutes, take out from saltwater brine then, with ultraviolet ray irradiation 5 minutes, get 3.5 kilograms of edible oils, 1 kilogram of green onion silk, 1.5 kilograms at garlic end, post is waited 4 kilograms in sauce, 1.5 kilograms in mature vinegar, 1 kilogram of dark soy sauce, 2.5 kilograms of salt, 1 kilogram of white granulated sugar, 0.7 kilogram of chickens' extract, water is cooked special baste for 4 kilograms, baste was cooled to below 24 ℃ in 30 minutes, all materials are stirred, at room temperature nursed one's health 30 minutes, by every bag 500 gram nitrogen-filled packaging, sterilization is 3 minutes in the time of 85 ℃ then, sterilization is 2 minutes in the time of 100 ℃, sterilization is 2 minutes in the time of 110 ℃, sterilization is 3 minutes in the time of 121 ℃.Clean bean vermicelli with ultraviolet ray irradiation 5 minutes, is restrained packing by every bag 120 then.Clean dehydration caraway and dehydration carrot were shone 5 minutes with ultraviolet ray, and by 10 gram nitrogen-filled packagings, the ratio of the dehydration caraway and the carrot that dewaters is 1: 1.The assorted bag of ox, bean vermicelli bag, dehydrated vegetables bag and fork tool put into mould bowl or the paper bowl is packed, be finished product.
Embodiment 4
Take by weighing OX-heart, assorted 36 kilograms of oxen such as ox lung and tripe, clean up, boil, be cut into long 5-7cm, the silk section of wide 3-4mm, taking by weighing 19 kilograms of ternips cleans, be cut into the square of 1-2cm, saltwater brine stew in soy sauce with 55 kilograms, saltwater brine is by 1.1 kilograms of salt, 1.1 kilograms of green onions, 1.1 kilograms of ginger, 0.55 kilogram of garlic, 1.65 kilograms of cooking wine, 27.5 kilograms in ox bone long-used soup and 22 kilograms of compositions of water, stew in soy sauce 30 minutes, take out from saltwater brine then, with ultraviolet ray irradiation 5 minutes, get 2.8 kilograms of edible oils, 1.2 kilograms of green onion silks, 1.3 kilograms at garlic end, post is waited 4.5 kilograms in sauce, 1.3 kilograms in mature vinegar, 1.2 kilograms of dark soy sauces, 2 kilograms of salt, 1.1 kilograms of white granulated sugars, 0.6 kilogram of chickens' extract, water is cooked special baste for 5 kilograms, baste was cooled to below 24 ℃ in 30 minutes, all materials are stirred, at room temperature nursed one's health 30 minutes, by every bag 450 gram nitrogen-filled packaging, sterilization is 3 minutes in the time of 85 ℃ then, sterilization is 2 minutes in the time of 100 ℃, sterilization is 2 minutes in the time of 110 ℃, sterilization is 3 minutes in the time of 121 ℃.Clean bean vermicelli with ultraviolet ray irradiation 5 minutes, is restrained packing by every bag 100 then.Clean dehydration caraway and dehydration carrot were shone 5 minutes with ultraviolet ray, and by 8 gram nitrogen-filled packagings, the ratio of the dehydration caraway and the carrot that dewaters is 1: 1.The assorted bag of ox, bean vermicelli bag, dehydrated vegetables bag and fork tool put into mould bowl or the paper bowl is packed, be finished product.
Claims (5)
1. one kind and the assorted preparation method of flavor ox is characterized in that:
(1) the assorted bag of system ox
Assorted and ternip is a major ingredient with the ox that includes OX-heart, ox lung and tripe, cleans up, boils ox is assorted, is cut into the silk section of long 5-7cm, wide 3-4mm, ternip is cleaned, is cut into the square of 1-2cm; Above-mentioned major ingredient with saltwater brine stew in soy sauce equiponderant with it 30 minutes, is taken out, with ultraviolet ray irradiation 5 minutes; Major ingredient behind the stew in soy sauce poured in the flavoring stir, the flavoring consumption is for all to flood major ingredient, and conditioning is 30 minutes under the room temperature; Take out conditioned major ingredient, by every bag of 300-500 gram nitrogen-filled packaging, sterilization;
Wherein, the parts by weight of raw materials of making major ingredient is: the ox 33-37 part of mixing, ternip 18-22 part;
The parts by weight of raw materials of making saltwater brine is: 2 parts of salt, 2 parts of green onions, 2 parts of ginger, 1 part of garlic, 3 parts of cooking wine, 50 parts in ox bone long-used soup, 40 parts in water;
The parts by weight of raw materials of making baste is: edible oil 2.5-3.5 part, green onion silk 2-2.5 part, garlic end 2-2.5 part, post are waited sauce 4-5 part, mature vinegar 1-1.5 part, dark soy sauce 1-1.5 part, salt 2.5-3.5 part, white granulated sugar 1-1.5 part, chickens' extract 0.5-0.7 part, water 24-26 part;
(2) powder process silk bag
Clean bean vermicelli with ultraviolet ray irradiation 5 minutes, is restrained nitrogen-filled packaging by every bag of 70-130;
(3) system dehydrated vegetables bag
Clean dehydration caraway and dehydration carrot were shone 5 minutes with ultraviolet ray, by every bag of 6-10 gram nitrogen-filled packaging;
(4) manufactured goods
Each one is packaged into to seal in the packing and makes finished product with the assorted bag of above-mentioned ox, bean vermicelli bag, dehydrated vegetables bag.
2. preparation method according to claim 1 and the flavor ox is mixed is characterized in that described sterilization is the sterilization of multistage gentleness F value formula, promptly sterilizes 2 minutes, 121 ℃ for 2 minutes, 110 ℃ in 3 minutes, 100 ℃ sterilizations of 85 ℃ of sterilizations and sterilizes 3 minutes.
3. preparation method according to claim 1 and the flavor ox is mixed is characterized in that the parts by weight of raw materials of described major ingredient is: assorted 35 parts of ox, 20 parts of ternips.
4. preparation method according to claim 1 and the flavor ox is mixed is characterized in that the weight portion of described baste is: 3 parts of edible oils, 2 parts of green onion silks, 2 parts at garlic end, post are waited 5 parts in sauce, 1 part in mature vinegar, 1 part of dark soy sauce, 3 parts of salt, 1 part of white granulated sugar, 0.5 part of chickens' extract, 25 parts in water.
5. preparation method according to claim 1 and the flavor ox is mixed is characterized in that the weight proportion of described dehydration caraway and dehydration carrot is 1: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102866706A CN102038199A (en) | 2010-09-16 | 2010-09-16 | Method for making wagyu beef offal |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102866706A CN102038199A (en) | 2010-09-16 | 2010-09-16 | Method for making wagyu beef offal |
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| CN102038199A true CN102038199A (en) | 2011-05-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2010102866706A Pending CN102038199A (en) | 2010-09-16 | 2010-09-16 | Method for making wagyu beef offal |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578600A (en) * | 2011-11-04 | 2012-07-18 | 黎秋萍 | Method for processing cow byproducts |
| CN104095262A (en) * | 2013-04-11 | 2014-10-15 | 杨斐雅 | Beef tripe food processing technology |
| CN106107575A (en) * | 2016-08-21 | 2016-11-16 | 敖芸皎 | A kind of marinated bovine is miscellaneous and preparation method thereof |
| RU2732447C1 (en) * | 2020-02-12 | 2020-09-16 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Мурманский государственный технический университет" (ФГБОУ ВО "МГТУ") | Production method of pickled semi-products from reindeer tongues |
-
2010
- 2010-09-16 CN CN2010102866706A patent/CN102038199A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578600A (en) * | 2011-11-04 | 2012-07-18 | 黎秋萍 | Method for processing cow byproducts |
| CN104095262A (en) * | 2013-04-11 | 2014-10-15 | 杨斐雅 | Beef tripe food processing technology |
| CN106107575A (en) * | 2016-08-21 | 2016-11-16 | 敖芸皎 | A kind of marinated bovine is miscellaneous and preparation method thereof |
| RU2732447C1 (en) * | 2020-02-12 | 2020-09-16 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Мурманский государственный технический университет" (ФГБОУ ВО "МГТУ") | Production method of pickled semi-products from reindeer tongues |
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Application publication date: 20110504 |