CN103892294A - 一种羊蹄的制作方法 - Google Patents
一种羊蹄的制作方法 Download PDFInfo
- Publication number
- CN103892294A CN103892294A CN201210577990.6A CN201210577990A CN103892294A CN 103892294 A CN103892294 A CN 103892294A CN 201210577990 A CN201210577990 A CN 201210577990A CN 103892294 A CN103892294 A CN 103892294A
- Authority
- CN
- China
- Prior art keywords
- sheep
- trotter
- trotters
- manufacturing
- sheep hoof
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241001494479 Pecora Species 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 210000002268 wool Anatomy 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 206010033546 Pallor Diseases 0.000 claims abstract description 3
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 3
- 239000012535 impurity Substances 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims abstract description 3
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 3
- 210000000003 hoof Anatomy 0.000 claims description 12
- 240000002234 Allium sativum Species 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 235000009759 Bauhinia variegata Nutrition 0.000 claims description 2
- 235000007901 Diospyros malabarica Nutrition 0.000 claims description 2
- 244000063515 Erythrina indica Species 0.000 claims description 2
- 206010053615 Thermal burn Diseases 0.000 claims description 2
- 239000002775 capsule Substances 0.000 claims description 2
- 239000006260 foam Substances 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 238000009991 scouring Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 229940029982 garlic powder Drugs 0.000 abstract 1
- 210000004209 hair Anatomy 0.000 abstract 1
- 210000003780 hair follicle Anatomy 0.000 abstract 1
- 238000007790 scraping Methods 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明涉及一种菜肴的制作方法，具体地说是一种羊蹄的制作方法，选羊蹄→热水烫去羊毛、杂质→去羊蹄甲→火烤去毛囊→刮洗毛茬→焯水→捞出趁热去除羊蹄骨→入调味原料（姜蒜沫粉等）12小时入味→水煮（水温100℃，入煮时间45分钟左右）→沥水→真空包装，具有即食、保鲜、美味、营养、方便食用的优点。
Description
技术领域
本发明涉及一种菜肴的制作方法，具体地说是一种羊蹄的制作方法。
背景技术
羊蹄是一道传统的地方风味小吃，但食用仅局限于饭店和家庭等固定场所，给一些生活节奏快、无时间烹制及外出的消费者食用带来不便。
发明内容
本发明的目的是提供一种羊蹄的制作方法，该方法具有即食、保鲜、美味、营养、方便食用的优点。
本发明的技术方案是：选羊蹄→热水烫去羊毛、杂质→去羊蹄甲→火烤去毛囊→刮洗毛茬→焯水→捞出趁热去除羊蹄骨→入调味原料（姜蒜沫粉等）12小时入味→水煮（水温100℃，入煮时间45分钟左右）→沥水→真空包装。
配比方案表
单次原材料配比方案
本发明将餐饮羊蹄的传统餐饮技艺和现代食品工程技术相结合，形成了工业化生产工艺，产品不含任何化学添加剂和防腐剂，既保留了传统羊蹄的风味和营养，又即食、方便、卫生。
具体实施方式
实施例1
取100公斤羊蹄洗净，加入茴香2公斤，花椒1公斤，大料1公斤，桂皮2公斤，肉蔻1公斤，葱6公斤，精盐9公斤，生姜6公斤，蒜5公斤，按比例一起装入包装袋内按每袋300-500克充氮包装，再经多阶段温和F值式灭菌，即在85℃灭菌3分钟、100℃灭菌2分钟、110℃灭菌2分钟、121℃灭菌3分钟，冷却后即成成品。
Claims (1)
1.一种羊蹄的制作方法，其特征在于，选羊蹄→热水烫去羊毛、杂质→去羊蹄甲→火烤去毛囊→刮洗毛茬→焯水→捞出趁热去除羊蹄骨→入调味原料（姜蒜沫粉等）12小时入味→水煮（水温100℃，入煮时间45分钟左右）→沥水→真空包装。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210577990.6A CN103892294A (zh) | 2012-12-27 | 2012-12-27 | 一种羊蹄的制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210577990.6A CN103892294A (zh) | 2012-12-27 | 2012-12-27 | 一种羊蹄的制作方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103892294A true CN103892294A (zh) | 2014-07-02 |
Family
ID=50984123
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210577990.6A Pending CN103892294A (zh) | 2012-12-27 | 2012-12-27 | 一种羊蹄的制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103892294A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106719316A (zh) * | 2016-11-15 | 2017-05-31 | 秀山县培君餐饮文化有限公司 | 一种红烧羊脚的制备方法 |
-
2012
- 2012-12-27 CN CN201210577990.6A patent/CN103892294A/zh active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106719316A (zh) * | 2016-11-15 | 2017-05-31 | 秀山县培君餐饮文化有限公司 | 一种红烧羊脚的制备方法 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140702 |