CN103005486A - Method for processing bean cattle hoof meat and bean cattle hoof meat - Google Patents
Method for processing bean cattle hoof meat and bean cattle hoof meat Download PDFInfo
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- CN103005486A CN103005486A CN201210507734XA CN201210507734A CN103005486A CN 103005486 A CN103005486 A CN 103005486A CN 201210507734X A CN201210507734X A CN 201210507734XA CN 201210507734 A CN201210507734 A CN 201210507734A CN 103005486 A CN103005486 A CN 103005486A
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Abstract
The invention provides a method for processing bean cattle hoof meat and bean cattle hoof meat. The bean cattle hoof meat and bean cattle hoof meat is prepared by adding various natural spices into authentic cattle hoof meat and high-quality beans which serve as raw materials, respectively marinating, then adding specific seasoning oil, mixing, sterilizing at high temperature and packaging in vacuum by a specific technology. The bean cattle hoof meat manufactured by the method retains the nutrient components of the cattle hoof and the beans to the maximum extent, has high protein and low fat, is rich in nutrition, spicy and delicious and rich in taste, and has various effects of softening the blood vessel, moisturizing the skin, delaying aging and the like; under often use, body building can be realized, and the activity and the energy are enhanced; effects of tonifying kidney and spleen, reducing sugar, complementing calcium, promoting sleeping and the like are achieved; during pickling, the vitamin C and tea polyphenol are added, so that nitrite is not produced; and the bean cattle hoof meat is healthy.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of processing method of beans cow hoof meat and the beans cow hoof meat that makes with this method thereof.
Background technology
Be contained in abundant collagenic protein in the beef tendon, fat content is also low than fat meat, and does not contain cholesterol.The cell physiological metabolism be can strengthen, skin more high resilience and toughness made, the aging of delaying skin.The effect that strengthens muscles and bones is arranged, soreness and weakness of waist and knees, gynecological ailments person are had good dietary function.Help the adolescent growth growth and slow down the osteoporotic speed of middle aged and aged women.
The kind of bean or pea is a lot, and nutrition is all very abundant, and wherein soybean is the conventional food of China.Soybean is rich in protein, accounts for 40.4%, and contained human essential amino acid is abundant, and biological value is also high, close to beef.Fat content also high (18%) is unrighted acid more than 80% wherein in the soybean, also contains the vitamin E of keeping healthy indispensable linoleic acid and delaying organism aging process, and the lecithin of prevention of arterial sclerosis.Soybean protein and animal protein are different, do not contain cholesterol, and stigmasterol is arranged, and the serum cholesterol of reduction is arranged, prevent cerebral hemorrhage and arteriosclerotic effect.Therefore, bean food is subjected to people's favor deeply.In addition, the bean curd that has a distinctive flavour in addition, dried bean curd, bean curd stick etc. are called by people " Vegetable meat ".What will say especially is soya-bean milk, and it is the fat beverage of prevention adult.Soya-bean milk is compared with milk, and except the whole compositions that contain milk, the content of unrighted acid, potassium, living plain A, vitamin B complex, nicotinic acid all is higher than milk.
In the Beef snacks of selling on the market now, when processing, mostly can produce the nitrous acid Asia, often edible this based food is unfavorable to health, has no simultaneously bean or pea and cow hoof meat are processed the leisure food of sale together.
Summary of the invention
The invention provides a kind of processing method and beans cow hoof meat thereof of beans cow hoof meat.
The technical solution used in the present invention is:
A kind of processing method of beans cow hoof meat is characterized in that, comprises stew in soy sauce, the boiling of bean or pea, allotment, vacuum packaging, high temperature sterilization, the warehouse-in operation of cow hoof, and concrete steps are as follows:
The stew in soy sauce of A, cow hoof
(1) depilation
Get fresh cow hoof, the processing of losing hair or feathers is first at first put into cow hoof and is scalded the hair pond and soak to scald with 65-70 ℃ clear water and lose hair or feathers, cow hoof soaks in scalding the hair pond and scalds 5-10min, removes the hoof folder, again through the unhairing machine depilation, require ox hair and ox microvillus all to purify, then rinse well;
(2) bone
Cow hoof after depilation is clean is cut open, with muscle and pork skin and bone strip off, picks out large bone and claw, keeps meat muscle and pork skin, requires the meat muscle to link to each other with pork skin, without broken bone, rejects extravasated blood and black hoof skin;
(3) finishing is processed
Cow hoof finishing: repair surface contaminants, large fat, blood stains, hinder meat, cartilage, choose except rotten meat, can not connect cutter during stripping and slicing, be cut into 200-300 the gram blockage shapes, be put in the rustless steel container of cleaning, with water-removing rinsing to separating out without watery blood, requirement, the yellowish pink pool of cow hoof after the rinsing is normal, and piece shape is good, fat-free, broken bone, cartilage, the dead blood of nothing, impurity;
(4) deodorizing
The cow hoof meat that depilation is boned, drop in the tumbling bucket, add the aromatic vinegar of the 1.5-2.5% of cow hoof meat weight, the ginger end of 0.1-0.5%, the star aniseed powder of 0.1-0.2%, the Chinese prickly ash end of 0.1-0.3%, the lotus leaf powder of 0.1-0.3%, 0.1-0.3 ‰ cinnamon oil was 0-8 ℃ of low temperature tumbling 2-3 hour;
(5) low-temperature salting
Cow hoof meat after the deodorizing is put into container, add the 2-3 ﹪ salt of cow hoof meat weight, the Amomum cardamomum of 0.1-0.3%, the Tea Polyphenols of 0.01-0.03%, the vitamin C of 0.4-0.5% adopt during interpolation and successively pickle as preserved materials, one deck meat one deck evenly is sprinkled into, 0-6 ℃ low-temperature salting 20-24 hour.
(6) tumbling is softening
The cow hoof meat of pickling is thrown in the tumbler control temperature under 0-8 ℃ condition, carried out tumbling softening 2-3 hour;
(7) precook, cool off
The softening good meat clear water of cow hoof of tumbling is rinsed well, admix the Ginger Protease of cow hoof meat weight 0.1-0.3%, after leaving standstill 10-15 minute, put into the boiling water 20-25min that precooks, when meat surface can take the dish out of the pot without the trace of blood, pull the cooling of ventilating out, repair defective cow hoof pork skin and broken bone, cartilage, every pot all will be changed water, will constantly remove the water surface offscum of precooking in the process of precooking;
(8) stew in soy sauce:
A, the cow hoof meat that step (7) cooling is good are put into the halogen pot, add and prepare in advance halogen material bag, add clear water to cow hoof meat and be immersed in fully in the water, add again 2% yellow rice wine of cow hoof meat weight, the black tea of 1-2%, elder generation's big fire boils, then keep slow fire to make halogen soup keep boiling, add water in good time and keep halogen soup to cover cow hoof meat, the control temperature is at 90-110 ℃, 40-50 minutes stew in soy sauce time, stirred one time cow hoof meat in per 10 minutes;
B, the cow hoof meat that stew in soy sauce is good take the dish out of the pot rapidly, are placed on the clean platform case and naturally cool to room temperature, after the cooling, put into refrigerator at 0-4 ℃ of cooling formings fully;
C, use dicer, the cow hoof meat of cooling forming cut into 2--3 centimetre meat cubelets,
Described halogen material bag is made by following component, the weight portion of each raw material components in the used halogen material bag of per 1000 parts of raw meats is: large fennel 2.0-2.4, little fennel 1.2-1.6, Chinese cassia tree 1.0-1.4,0.8-1.4 in one's early teens, Chinese prickly ash 0.8-1.2, root of Dahurain angelica 1.0-1.4, cloves 0.2-0.5, tsaoko 1.0-1.4, Radix Glycyrrhizae 1.0-1.5, dried orange peel 1.0-1.4, hawthorn 0.8-1.2, fruit of Chinese wolfberry 0.8-1.2, pepper 0.5-0.9, galangal 0.3-0.8, green onion 0.8-1.2, ginger 0.8-1.2, nutmeg 0.5-0.8, mountain naphthalene 0.3-0.45, fructus amomi 0.2-0.5, wheat 0.2-0.5, lotus seeds 0.2-0.5, gynostemma pentaphylla 0.1-0.3, cactus 0.1-0.3, dandelion 0.1-0.4, corn stigma 0.2-0.4
In the cloth bag of packing into after the chopping of mentioned component raw material or the section, fasten sack, make halogen material bag;
The boiling of B, bean or pea
Select the high-quality bean or pea, clean up, put into pot and add poach system, and Xiang Shuizhong adds salt, the white granulated sugar of 1-2 ﹪, the monosodium glutamate of 0.3-0.6 ﹪, the 5'-flavour nucleotide disodium of 0.5-0.6 ﹪, the yeast extract of 0.3-0.5 ﹪, 0.1-0.3 ﹪ sugarcane top powder, 0.03-0.08 ﹪ chicken extract powder, green onion, the ginger of the 2-3 ﹪ of bean or pea weight, in right amount, after first big fire is boiled under the normal pressure, use slow fire instead and boiled 30-50 minute, then pull the nature cooling out;
C, allotment
(1) after bean or pea are cooled off fully, admixes the self-control flavored oils of bean or pea weight 4-6%, the Laoyin tea powder of 0.1-0.2%, fully mix thoroughly;
(2) the good cow hoof meat of bean or pea and stew in soy sauce that will mix oil is (70-60) in beans meat weight ratio: ratio (30-40) is mixed, the flavoring that adds again beans meat gross weight 2-4%, what leaf extract of 0.01-0.02%, mix, obtain beans cow hoof meat, then carry out on request vacuum packaging, sealing;
(3) packaged beans cow hoof meat carries out high-temp steam sterilizing again, requires in vapor (steam) temperature under 121 ℃ condition sterilization 6-10 minute;
(4) the beans cow hoof meat after the sterilization is sent into to be incubated between insulation and was processed 2-3 hour;
(5) will be incubated the vacuum packing product that finishes, and wipe moisture, and check, certified products are cased on request, warehouse-in gets final product,
Described self-control flavored oils is made by the raw material of following weight portion:
Capsicum 0-0.8, Chinese prickly ash 0.2-0.4, Chinese anise 0.1-0.3, fennel seeds 0.1, Fructus Hordei Vulgaris (parched) 0.2-0.4, cassia bark 0.1-0.3, green onion 0.4-0.6, ginger 0.4-0.6, vegetable oil 9-11,
The preparation method is:
When vegetable oil is heated to 80-90 ℃, add in proportion Chinese prickly ash, Chinese anise, fennel seeds, Fructus Hordei Vulgaris (parched), cassia bark, green onion, ginger, slow fire is fried to be pulled spices out to 20 minutes again, filtered cooling and can make self-control flavored oils;
Described flavoring is blended together by the raw material of following weight portion:
The flavoring essence 0.05-0.1 of beef flavour, pepper powder 0.1-0.15, cooking wine 0.3-0.6, Wild jujube seeds extract 0.04-0.05, the homemade 2-3 of flavored oils, dehydro sodium acetate 0.01-0.03.
The processing method of described beans cow hoof meat is characterized in that, described cow hoof meat is ox hoof meat.
The beans cow hoof meat that the processing method of described beans cow hoof meat makes.
Advantage of the present invention:
It is raw material that the present invention adopts authentic ox cow hoof meat and high-quality bean or pea, additional multiple natural flavor, utilize respectively stew in soy sauce, then adding special flavored oils, condiment, mix, again through high-temperature sterilization, vacuum-packed special process is refining to form the beans cow hoof meat that this processing technology is made, cow hoof meat and bean or pea nutritional labeling have been kept to greatest extent, has high protein, low fat, nutritious, spicy good to eat, flavour is mellow, has simultaneously softening blood vessel, skin care, the multiple efficacies such as delay senility, normal food can improve the health, and invigorates and energy, also has the kidney and spleen invigorating hypoglycemic, replenish the calcium, promote the effect of sleep, pass through when pickling adding vitamin C and Tea Polyphenols, thereby prevented and treated the generation of nitrite, edible more healthy.
The specific embodiment
A kind of processing method of beans cow hoof meat comprises stew in soy sauce, the boiling of bean or pea, mixing, vacuum packaging, sterilization, the warehouse-in operation of cow hoof, and concrete steps are as follows:
The stew in soy sauce of A, cow hoof
(1) depilation
Get fresh cow hoof, the processing of losing hair or feathers is first at first put into cow hoof and is scalded the hair pond and soak to scald with 65-70 ℃ clear water and lose hair or feathers, cow hoof soaks in scalding the hair pond and scalds 5-10min, removes the hoof folder, again through the unhairing machine depilation, require ox hair and ox microvillus all to purify, then rinse well;
(2) bone
Cow hoof after depilation is clean is cut open, with muscle and pork skin and bone strip off, picks out large bone and claw, keeps meat muscle and pork skin, requires the meat muscle to link to each other with pork skin, without broken bone, rejects extravasated blood and black hoof skin;
(3) finishing is processed
Cow hoof finishing: repair surface contaminants, large fat, blood stains, hinder meat, cartilage, choose except rotten meat, can not connect cutter during stripping and slicing, be cut into 200-300 the gram blockage shapes, be put in the rustless steel container of cleaning, with water-removing rinsing to separating out without watery blood, requirement, the yellowish pink pool of cow hoof after the rinsing is normal, and piece shape is good, fat-free, broken bone, cartilage, the dead blood of nothing, impurity;
(4) deodorizing
The cow hoof meat that depilation is boned drops in the tumbling bucket, adds 2.0% aromatic vinegar of cow hoof meat weight, 0.4% ginger end, 0.15% star aniseed powder, 0.2% Chinese prickly ash end, 0.2% lotus leaf powder, and 0.2 ‰ cinnamon oil was 0-8 ℃ of low temperature tumbling 2-3 hour;
(5) low-temperature salting
Cow hoof meat after the deodorizing is put into container, add 2.5 ﹪ salt of cow hoof meat weight, 0.2% Amomum cardamomum, 0.02% Tea Polyphenols, 0.45% vitamin C adopt during interpolation and successively pickle as preserved materials, one deck meat one deck evenly is sprinkled into, 0-6 ℃ low-temperature salting 20-24 hour.
(6) tumbling is softening
The cow hoof meat of pickling is thrown in the tumbler control temperature under 0-8 ℃ condition, carried out tumbling softening 2-3 hour;
(7) precook, cool off
The softening good meat clear water of cow hoof of tumbling is rinsed well, admix the Ginger Protease of cow hoof meat weight 0.2%, after leaving standstill 10-15 minute, put into the boiling water 20-25min that precooks, when meat surface can take the dish out of the pot without the trace of blood, pull the cooling of ventilating out, repair defective cow hoof pork skin and broken bone, cartilage, every pot all will be changed water, will constantly remove the water surface offscum of precooking in the process of precooking;
(8) stew in soy sauce:
A, at first prepare halogen material bag: every 1000kg ox cow hoof meat, the weight of each raw material components in the used halogen material bag is: large fennel 2.2kg, little fennel 1.5kg, Chinese cassia tree 1.2kg, 1.3kg in one's early teens, Chinese prickly ash 1.0kg, root of Dahurain angelica 1.2kg, cloves 0.3kg, tsaoko 1.2kg, Radix Glycyrrhizae 1.3kg, dried orange peel 1.2kg, hawthorn 1.0kg, fruit of Chinese wolfberry 1.0kg, pepper 0.6kg, galangal 0.5kg, green onion 1.0kg, ginger 1.0kg, nutmeg 0.6kg, mountain naphthalene 0.35kg, fructus amomi 0.4kg, wheat 0.4kg, lotus seeds 0.4kg, gynostemma pentaphylla 0.2kg, cactus 0.2kg, dandelion 0.2kg, corn stigma 0.3kg
In the bag of packing into after the chopping of mentioned component raw material or the section, fasten sack, make halogen material bag;
B, the cow hoof meat that step (7) cooling is good are put into the halogen pot, add and prepare in advance halogen material bag, add clear water to cow hoof meat and be immersed in fully in the water, add again 2% yellow rice wine of cow hoof meat weight, 1.5% black tea, elder generation's big fire boils, then keep slow fire to make halogen soup keep boiling, add water in good time and keep halogen soup to cover cow hoof meat, the control temperature is at 90-110 ℃, 40-50 minutes stew in soy sauce time, stirred one time cow hoof meat in per 10 minutes;
C, the cow hoof meat that stew in soy sauce is good take the dish out of the pot rapidly, are placed on the clean platform case and naturally cool to room temperature, after the cooling, put into refrigerator at 0-4 ℃ of cooling formings fully;
D, use dicer, the cow hoof meat of cooling forming is cut into 2-3 centimetre meat cubelets;
The boiling of B, bean or pea
Select the high-quality bean or pea, clean up, put into pot and add poach system, and Xiang Shuizhong adds salt, the white granulated sugar of 1.5 ﹪, the monosodium glutamate of 0.5 ﹪, the 5'-flavour nucleotide disodium of 0.55 ﹪, the yeast extract of 0.4 ﹪, 0.2 ﹪ sugarcane top powder, 0.05 ﹪ chicken extract powder, green onion, the ginger of 2.5 ﹪ of bean or pea weight, in right amount, after first big fire is boiled under the normal pressure, use slow fire instead and boiled 30-50 minute, then pull the nature cooling out;
C, allotment
(1) preparation of flavored oils and flavoring
Spicy flavored oils is made by the raw material of following weight portion:
Capsicum 0.8, Chinese prickly ash 0.3, Chinese anise 0.2, fennel seeds 0.1, Fructus Hordei Vulgaris (parched) 0.3, cassia bark 0.2, green onion 0.5, ginger 0.5, vegetable oil 10,
The preparation method is:
When vegetable oil is heated to 80-90 ℃, add in proportion Chinese prickly ash, Chinese anise, fennel seeds, Fructus Hordei Vulgaris (parched), cassia bark, green onion, ginger, slow fire is fried to be pulled spices out to 20 minutes again, filtered cooling and can make self-control flavored oils:
Flavoring is mixed by the component of following weight portion: the flavoring essence 0.08 of beef flavour, pepper powder 0.12, cooking wine 0.5, Wild jujube seeds extract 0.04, the homemade 2-3 of flavored oils, dehydro sodium acetate 0.01-0.03,
(2) after bean or pea are cooled off fully, admix the self-control flavored oils of bean or pea weight 5%, 0.15% Laoyin tea powder, fully mix thoroughly;
(3) the good cow hoof meat of bean or pea and stew in soy sauce that will mix oil is (70-60) in beans meat weight ratio: ratio (30-40) is mixed, add the flavoring of beans meat gross weight 3%, 0.015% Lotus Leafextract mixes again, obtain beans cow hoof meat, then carry out on request vacuum packaging, sealing;
(4) packaged beans cow hoof meat carries out high-temp steam sterilizing again, requires in vapor (steam) temperature under 121 ℃ condition sterilization 6-10 minute;
(5) the beans cow hoof meat after the sterilization is sent into to be incubated between insulation and was processed 2-3 hour;
(6) will be incubated the vacuum packing product that finishes, and wipe moisture, and check, certified products are cased on request, warehouse-in gets final product.
Claims (3)
1. the processing method of a beans cow hoof meat is characterized in that, comprises stew in soy sauce, the boiling of bean or pea, allotment, vacuum packaging, high temperature sterilization, the warehouse-in operation of cow hoof, and concrete steps are as follows:
The stew in soy sauce of A, cow hoof
(1) depilation
Get fresh cow hoof, the processing of losing hair or feathers is first at first put into cow hoof and is scalded the hair pond and soak to scald with 65-70 ℃ clear water and lose hair or feathers, cow hoof soaks in scalding the hair pond and scalds 5-10min, removes the hoof folder, again through the unhairing machine depilation, require ox hair and ox microvillus all to purify, then rinse well;
(2) bone
Cow hoof after depilation is clean is cut open, with muscle and pork skin and bone strip off, picks out large bone and claw, keeps meat muscle and pork skin, requires the meat muscle to link to each other with pork skin, without broken bone, rejects extravasated blood and black hoof skin;
(3) finishing is processed
Cow hoof finishing: repair surface contaminants, large fat, blood stains, hinder meat, cartilage, choose except rotten meat, can not connect cutter during stripping and slicing, be cut into 200-300 the gram blockage shapes, be put in the rustless steel container of cleaning, with water-removing rinsing to separating out without watery blood, requirement, the yellowish pink pool of cow hoof after the rinsing is normal, and piece shape is good, fat-free, broken bone, cartilage, the dead blood of nothing, impurity;
(4) deodorizing
The cow hoof meat that depilation is boned, drop in the tumbling bucket, add the aromatic vinegar of the 1.5-2.5% of cow hoof meat weight, the ginger end of 0.1-0.5%, the star aniseed powder of 0.1-0.2%, the Chinese prickly ash end of 0.1-0.3%, the lotus leaf powder of 0.1-0.3%, 0.1-0.3 ‰ cinnamon oil was 0-8 ℃ of low temperature tumbling 2-3 hour;
(5) low-temperature salting
Cow hoof meat after the deodorizing is put into container, add the 2-3 ﹪ salt of cow hoof meat weight, the Amomum cardamomum of 0.1-0.3%, the Tea Polyphenols of 0.01-0.03%, the vitamin C of 0.4-0.5% adopt during interpolation and successively pickle as preserved materials, one deck meat one deck evenly is sprinkled into, 0-6 ℃ low-temperature salting 20-24 hour;
(6) tumbling is softening
The cow hoof meat of pickling is thrown in the tumbler control temperature under 0-8 ℃ condition, carried out tumbling softening 2-3 hour;
(7) precook, cool off
The softening good meat clear water of cow hoof of tumbling is rinsed well, admix the Ginger Protease of cow hoof meat weight 0.1-0.3%, after leaving standstill 10-15 minute, put into the boiling water 20-25min that precooks, when meat surface can take the dish out of the pot without the trace of blood, pull the cooling of ventilating out, repair defective cow hoof pork skin and broken bone, cartilage, every pot all will be changed water, will constantly remove the water surface offscum of precooking in the process of precooking;
(8) stew in soy sauce:
A, the cow hoof meat that step (7) cooling is good are put into the halogen pot, add and prepare in advance halogen material bag, add clear water to cow hoof meat and be immersed in fully in the water, add again 2% yellow rice wine of cow hoof meat weight, the black tea of 1-2%, elder generation's big fire boils, then keep slow fire to make halogen soup keep boiling, add water in good time and keep halogen soup to cover cow hoof meat, the control temperature is at 90-110 ℃, 40-50 minutes stew in soy sauce time, stirred one time cow hoof meat in per 10 minutes;
B, the cow hoof meat that stew in soy sauce is good take the dish out of the pot rapidly, are placed on the clean platform case and naturally cool to room temperature, after the cooling, put into refrigerator at 0-4 ℃ of cooling formings fully;
C, use dicer, the cow hoof meat of cooling forming cut into 2--3 centimetre meat cubelets,
Described halogen material bag is made by following component, the weight portion of each raw material components in the used halogen material bag of per 1000 parts of raw meats is: large fennel 2.0-2.4, little fennel 1.2-1.6, Chinese cassia tree 1.0-1.4,0.8-1.4 in one's early teens, Chinese prickly ash 0.8-1.2, root of Dahurain angelica 1.0-1.4, cloves 0.2-0.5, tsaoko 1.0-1.4, Radix Glycyrrhizae 1.0-1.5, dried orange peel 1.0-1.4, hawthorn 0.8-1.2, fruit of Chinese wolfberry 0.8-1.2, pepper 0.5-0.9, galangal 0.3-0.8, green onion 0.8-1.2, ginger 0.8-1.2, nutmeg 0.5-0.8, mountain naphthalene 0.3-0.45, fructus amomi 0.2-0.5, wheat 0.2-0.5, lotus seeds 0.2-0.5, gynostemma pentaphylla 0.1-0.3, cactus 0.1-0.3, dandelion 0.1-0.4, corn stigma 0.2-0.4
In the cloth bag of packing into after the chopping of mentioned component raw material or the section, fasten sack, make halogen material bag;
The boiling of B, bean or pea
Select the high-quality bean or pea, clean up, put into pot and add poach system, and Xiang Shuizhong adds salt, the white granulated sugar of 1-2 ﹪, the monosodium glutamate of 0.3-0.6 ﹪, the 5'-flavour nucleotide disodium of 0.5-0.6 ﹪, the yeast extract of 0.3-0.5 ﹪, 0.1-0.3 ﹪ sugarcane top powder, 0.03-0.08 ﹪ chicken extract powder, green onion, the ginger of the 2-3 ﹪ of bean or pea weight, in right amount, after first big fire is boiled under the normal pressure, use slow fire instead and boiled 30-50 minute, then pull the nature cooling out;
C, allotment
(1) after bean or pea are cooled off fully, admixes the self-control flavored oils of bean or pea weight 4-6%, the Laoyin tea powder of 0.1-0.2%, fully mix thoroughly;
(2) the good cow hoof meat of bean or pea and stew in soy sauce that will mix oil is (70-60) in beans meat weight ratio: ratio (30-40) is mixed, the flavoring that adds again beans meat gross weight 2-4%, the Lotus Leafextract of 0.01-0.02%, mix, obtain beans cow hoof meat, then carry out on request vacuum packaging, sealing;
(3) packaged beans cow hoof meat carries out high-temp steam sterilizing again, requires in vapor (steam) temperature under 121 ℃ condition sterilization 6-10 minute;
(4) the beans cow hoof meat after the sterilization is sent into to be incubated between insulation and was processed 2-3 hour;
(5) will be incubated the vacuum packing product that finishes, and wipe moisture, and check, certified products are cased on request, warehouse-in gets final product,
Described self-control flavored oils is made by the raw material of following weight portion:
Capsicum 0-0.8, Chinese prickly ash 0.2-0.4, Chinese anise 0.1-0.3, fennel seeds 0.1, Fructus Hordei Vulgaris (parched) 0.2-0.4, cassia bark 0.1-0.3, green onion 0.4-0.6, ginger 0.4-0.6, vegetable oil 9-11,
The preparation method is:
When vegetable oil is heated to 80-90 ℃, add in proportion Chinese prickly ash, Chinese anise, fennel seeds, Fructus Hordei Vulgaris (parched), cassia bark, green onion, ginger, slow fire is fried to be pulled spices out to 20 minutes again, filtered cooling and can make self-control flavored oils;
Described flavoring is become by the mixed raw material of following weight portion:
The flavoring essence 0.05-0.1 of beef flavour, pepper powder 0.1-0.15, cooking wine 0.3-0.6, Wild jujube seeds extract 0.04-0.05, the homemade 2-3 of flavored oils, dehydro sodium acetate 0.01-0.03.
2. the processing method of beans cow hoof meat according to claim 1 is characterized in that, described cow hoof meat is ox hoof meat.
3. beans cow hoof meat that makes with the processing method of beans cow hoof meat claimed in claim 1.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172211A (en) * | 2014-07-05 | 2014-12-03 | 安徽光正食品有限公司 | Phaseolus angularis beef granules |
| CN107373406A (en) * | 2017-08-07 | 2017-11-24 | 宁夏明天实业有限公司民族饭庄分公司 | One kind is red to take off ox palm and preparation method thereof |
| CN113647571A (en) * | 2021-08-12 | 2021-11-16 | 瑞安市绿洲食品有限公司 | Marinated beef and processing technology thereof |
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| KR20020039537A (en) * | 2000-11-22 | 2002-05-27 | 김두호 | Piece Pettitoes and Manufacturing Process of The Same |
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| CN102771726A (en) * | 2012-07-23 | 2012-11-14 | 苏州喜福瑞农业科技有限公司 | Crab cream spiced beans |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104172211A (en) * | 2014-07-05 | 2014-12-03 | 安徽光正食品有限公司 | Phaseolus angularis beef granules |
| CN107373406A (en) * | 2017-08-07 | 2017-11-24 | 宁夏明天实业有限公司民族饭庄分公司 | One kind is red to take off ox palm and preparation method thereof |
| CN113647571A (en) * | 2021-08-12 | 2021-11-16 | 瑞安市绿洲食品有限公司 | Marinated beef and processing technology thereof |
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| Publication number | Publication date |
|---|---|
| CN103005486B (en) | 2015-01-28 |
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