CN102578600A - Method for processing cow byproducts - Google Patents
Method for processing cow byproducts Download PDFInfo
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- CN102578600A CN102578600A CN2011103464362A CN201110346436A CN102578600A CN 102578600 A CN102578600 A CN 102578600A CN 2011103464362 A CN2011103464362 A CN 2011103464362A CN 201110346436 A CN201110346436 A CN 201110346436A CN 102578600 A CN102578600 A CN 102578600A
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- gram
- heart
- cowhells
- tripe
- roll
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- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a method for processing cow byproducts and belongs to the technical field of processing of livestock meat delis. The method comprises the following steps: washing cowhells, bull paddywack, beef heart, beef tripe, cow sausages and white radishes before red cooking; blanching to remove odor; and adding natural spices, such as beef bones, clove oil, star anise oil, zanthoxylum oil, zanthoxylum oleoresin, salt, rock candies, monosodium glutamate, chillies, rice wine, dark soy sauce and red yeast rice, in the red cooking process to form sweet-smelling and delicious delis. In the whole machining process, biological foods beneficial to a human body are adopted, no chemical additive is added, the processed cow byproducts are safe and sanitary and have rich nutrition, high quality and low price, and people very like to eat the processed cow byproducts.
Description
Technical field:
A kind of processing method of ox byproduct belongs to the processing technique field of poultry meat delicatessen.
Background technology:
The development of current social science and technology is quick, and most farmland operation is replaced the history that cowboying is ploughed and become the past by modern agricultural machinery; Development " beef cattle is economic " is peasant's a great revenue source, and the beef people very like eating usefulness certainly, but on the high side; Prestige is arranged partly and end; But the byproduct of ox: prices such as Cowhells, ox plate muscle, OX-heart, tripe, Roll are lower slightly, as long as processing is done in the proper way, attract very much appetite of people.
Summary of the invention:
The ox byproduct that the application is lower slightly with price: Cowhells, ox plate muscle, OX-heart, tripe, Roll are processed into fragrant appetizing prepared food; Process all adopts the biological food that is of value to human body; There is not any chemical addition agent; Safety and sanitation, nutritious, inexpensive, people enjoy a lot to eat usefulness.
The present invention takes following technical measures to solve:
A kind of processing method of ox byproduct:
Quality requirement: Cowhells, ox plate muscle, OX-heart, tripe, the fresh free from extraneous odour of Roll, healthy disease-free.
Take by weighing raw material: Cowhells, ox plate muscle, OX-heart, tripe, each 8-10 kilogram of Roll, ox bone 5-7 kilogram, ternip 15-20 kilogram.
Natural flavouring oil: caryophyllus oil 50-150 gram, oil of badian 100-250 gram, Chinese prickly ash oil and xanthoxylum oleoresin 150-250 gram.
Taste substance: salt 400-600 gram, rock sugar 2-3 kilogram, monosodium glutamate 200-400 gram, chickens' extract 200-400 gram, capsicum 300-500 gram, rice wine 500-1000 gram, dark soy sauce 5-10 kilogram, red colouring agent for food, also used as a Chinese medicine 50-100 gram.(have another name called red yeast rice use here mainly get its natural colouring matter)
Clean: OX-heart slit edge flush away heart blood and Cowhells, ox plate muscle are rinsed well together for use, tripe and Roll are removed butter impurity, the inwall that reverses is rinsed well for use with the salt inwall that rubs.
Blanching removes peculiar smell: ternip is peeled; The ternip skin is put into the cauldron that 10 kilograms of clear water are housed heats after boil; Put into clean Cowhells, ox plate muscle, OX-heart, tripe, Roll one by one, heat and ceased fire in 8-15 minute, its urine smell flavor of in the ternip severe edema due to hypofunction of the spleen, scalding to the back of boiling; Pull out with clear water and clean, drain well is for use.
Halogen boils: ox bone is put into the cauldron that 2030 kilograms of clear water are housed heat after boil; Putting into Cowhells, ox plate muscle, OX-heart, tripe, Roll heats to boiling back 30 minutes together; With above-mentioned taste substance put into together soup mix thoroughly continue again halogen and boil 40-60 minute after; Again above-mentioned natural flavouring oil and the ternip of having cut part are put into halogen soup halogen and boil to Cowhells, ox plate muscle, OX-heart, tripe, Roll soft ripe good to eatly, it is pulled out one by one is edible.
Beneficial effect of the present invention:
1, the ox byproduct also makes ox assorted, is the delicatessen that people like, the application adopts the biological food that is of value to human body to make rapidoprint, does not have any chemical addition agent, can relievedly eat.
2, nutritious, the safety and sanitation of the application's delicatessen, look good, smell good and taste good, mouthfeel and taste good to eat, bright-colored, the fragrant attraction appetite of people of flavour very.
3, ternip and ternip skin are good at decomposing the urine smell smell of removing Beef, and the application's delicatessen is inexpensive, and the market competitiveness is arranged very much.
The specific embodiment:
A kind of processing method of ox byproduct:
Take by weighing raw material: Cowhells, ox plate muscle, OX-heart, tripe, each 8-10 kilogram of Roll, ox bone 5-7 kilogram, ternip 15-20 kilogram.
Natural flavouring oil: caryophyllus oil 50-150 gram, oil of badian 100-250 gram, Chinese prickly ash oil and xanthoxylum oleoresin 150-250 gram.
Taste substance: salt 400-600 gram, rock sugar 2-3 kilogram, monosodium glutamate 200-400 gram, chickens' extract 200-400 gram, capsicum 300-500 gram, rice wine 500-1000 gram, dark soy sauce 5-10 kilogram, red colouring agent for food, also used as a Chinese medicine 50-100 gram.
Clean: OX-heart slit edge flush away heart blood and Cowhells, ox plate muscle are rinsed well together for use, tripe and Roll are removed butter impurity, the inwall that reverses is rinsed well for use with the salt inwall that rubs.
Blanching removes peculiar smell: ternip is peeled; The ternip skin is put into the cauldron that 10 kilograms of clear water are housed heats after boil; Put into clean Cowhells, ox plate muscle, OX-heart, tripe, Roll one by one, heat and ceased fire in 8-15 minute, its urine smell flavor of in the ternip severe edema due to hypofunction of the spleen, scalding to the back of boiling; Pull out with clear water and clean, drain well is for use.
Halogen boils: ox bone is put into the cauldron that 20-30 kilogram clear water is housed heat after boil; Putting into Cowhells, ox plate muscle, OX-heart, tripe, Roll heats to boiling back 30 minutes together; With above-mentioned taste substance put into together soup mix thoroughly continue again halogen and boil 40-60 minute after; Again above-mentioned natural flavouring oil and the ternip of having cut part are put into halogen soup halogen and boil to Cowhells, ox plate muscle, OX-heart, tripe, Roll soft ripe good to eatly, it is pulled out one by one is edible.
Claims (1)
1. the processing method of a Cowhells, ox plate muscle, OX-heart, tripe, Roll is characterized in that:
Take by weighing raw material: Cowhells, ox plate muscle, OX-heart, tripe, each 8-10 kilogram of Roll, ox bone 5-7 kilogram, ternip 15-20 kilogram,
Natural flavouring oil: caryophyllus oil 50-150 gram, oil of badian 100-250 gram, Chinese prickly ash oil and xanthoxylum oleoresin 150-250 gram,
Taste substance: salt 400-600 gram, rock sugar 2-3 kilogram, monosodium glutamate 200-400 gram, chickens' extract 200-400 gram, capsicum 300-500 gram, rice wine 500-1000 gram, dark soy sauce 5-10 kilogram, red colouring agent for food, also used as a Chinese medicine 50-100 gram,
Clean: OX-heart slit edge flush away heart blood and Cowhells, ox plate muscle are rinsed well together for use, tripe and Roll are removed butter impurity, reverse inwall with salt rub inwall rinse well for use,
Blanching removes peculiar smell: ternip is peeled; The ternip skin is put into the cauldron that 10 kilograms of clear water are housed heat after boil, put into clean Cowhells, ox plate muscle, OX-heart, tripe, Roll one by one, heat and ceased fire in 8-15 minute to the back of boiling; Its urine smell flavor of in the ternip severe edema due to hypofunction of the spleen, scalding; Pull out with clear water and clean, drain well is for use
Halogen boils: ox bone is put into the cauldron that 20-30 kilogram clear water is housed heat after boil; Put into Cowhells, ox plate muscle, OX-heart, tripe, Roll heat together to boil back 30 minutes, with above-mentioned taste substance put into together soup mix thoroughly continue again halogen and boil 40-60 minute after; Again above-mentioned natural flavouring oil and the ternip of having cut part are put into halogen soup halogen and boil to Cowhells, ox plate muscle, OX-heart, tripe, Roll soft ripe good to eatly, it is pulled out one by one is edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103464362A CN102578600A (en) | 2011-11-04 | 2011-11-04 | Method for processing cow byproducts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103464362A CN102578600A (en) | 2011-11-04 | 2011-11-04 | Method for processing cow byproducts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102578600A true CN102578600A (en) | 2012-07-18 |
Family
ID=46468279
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103464362A Pending CN102578600A (en) | 2011-11-04 | 2011-11-04 | Method for processing cow byproducts |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102578600A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103385479A (en) * | 2013-07-25 | 2013-11-13 | 安徽兴程食品有限责任公司 | Preparation method of beef tendon in shape of bear palm |
| CN104095262A (en) * | 2013-04-11 | 2014-10-15 | 杨斐雅 | Beef tripe food processing technology |
| CN104397738A (en) * | 2014-12-11 | 2015-03-11 | 张嵩 | Manufacturing method of marinated pork tripe |
| CN104664465A (en) * | 2013-11-30 | 2015-06-03 | 龙岩市益美佳食品工贸有限公司 | Production technology of beef offal soup base |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101416752A (en) * | 2008-11-27 | 2009-04-29 | 黎秋萍 | Processing method of cattle spleen, pancreas and bull paddywack |
| CN102038199A (en) * | 2010-09-16 | 2011-05-04 | 山西百世特食品有限公司 | Method for making wagyu beef offal |
| CN102188007A (en) * | 2011-06-16 | 2011-09-21 | 甘肃农业大学 | Processing technology of composite dried beef having beef liver and tendon |
-
2011
- 2011-11-04 CN CN2011103464362A patent/CN102578600A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101416752A (en) * | 2008-11-27 | 2009-04-29 | 黎秋萍 | Processing method of cattle spleen, pancreas and bull paddywack |
| CN102038199A (en) * | 2010-09-16 | 2011-05-04 | 山西百世特食品有限公司 | Method for making wagyu beef offal |
| CN102188007A (en) * | 2011-06-16 | 2011-09-21 | 甘肃农业大学 | Processing technology of composite dried beef having beef liver and tendon |
Non-Patent Citations (1)
| Title |
|---|
| 无: "五香牛杂加工技术", 《农村实用技术与信息》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104095262A (en) * | 2013-04-11 | 2014-10-15 | 杨斐雅 | Beef tripe food processing technology |
| CN103385479A (en) * | 2013-07-25 | 2013-11-13 | 安徽兴程食品有限责任公司 | Preparation method of beef tendon in shape of bear palm |
| CN104664465A (en) * | 2013-11-30 | 2015-06-03 | 龙岩市益美佳食品工贸有限公司 | Production technology of beef offal soup base |
| CN104397738A (en) * | 2014-12-11 | 2015-03-11 | 张嵩 | Manufacturing method of marinated pork tripe |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120718 |