CN103892297A - 一种牛蹄的制作方法 - Google Patents

一种牛蹄的制作方法 Download PDF

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Publication number
CN103892297A
CN103892297A CN201210578960.7A CN201210578960A CN103892297A CN 103892297 A CN103892297 A CN 103892297A CN 201210578960 A CN201210578960 A CN 201210578960A CN 103892297 A CN103892297 A CN 103892297A
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cattle
hoofs
cow hoof
hoof
water
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CN201210578960.7A
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谭蓉蓉
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Individual
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Individual
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Priority to CN201210578960.7A priority Critical patent/CN103892297A/zh
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

本发明提供一种牛蹄的制作方法，该方法具有即食、保鲜、美味、营养、方便食用的优点，本发明的制作方法包括以下步骤：1、选取洗净的牛蹄，使用松木点燃的火焰烧去毛发及毛囊，用刮刀刮去毛茬；2、将处理过的牛蹄，放入开水中焯水10～15分钟，捞出剔骨；3、进行沥干，将牛肉重0.3%的鸡精、0.3%的肉蔻、1.8%的食盐、1%的辣椒、0.5%的桂皮、1%的蒜混合均匀，涂抹于牛蹄上入味12小时；4、将腌制的牛肉，放入没过肉的水中煮90～120分钟；5、沥干水分，进行消毒灭菌，真空包装。

Description

一种牛蹄的制作方法
技术领域
本发明涉及一种菜肴的制作方法，具体地说是一种牛蹄的制作方法。
背景技术
牛的肉制品以其蛋白质含量高、脂肪含量低、营养价值高、味道鲜美受到大众消费者的青睐。牛蹄是大家喜闻乐见的食品其中之一，牛蹄味道鲜美，口感劲道。 
发明内容
本发明的目的是提供一种牛蹄的制作方法，该方法具有即食、保鲜、美味、营养、方便食用的优点。
本发明的制作方法包括以下步骤：
选取洗净的牛蹄，使用松木点燃的火焰烧去毛发及毛囊，用刮刀刮去毛茬；
将处理过的牛蹄，放入开水中焯水10～15分钟，捞出剔骨；
进行沥干，将牛肉重0.3%的鸡精、0.3%的肉蔻、1.8%的食盐、1%的辣椒、0.5%的桂皮、1%的蒜混合均匀，涂抹于牛蹄上入味12小时；
将腌制的牛蹄，放入没过肉的水中煮90～120分钟；
沥干水分，进行消毒灭菌，真空包装。
本发明把牛蹄的加工工艺与现代食品工程技术有机结合，经过工业化生产，既保证牛蹄本身的营养、美味不流失，又即食、保鲜、卫生。产品不含任何化学添加剂和防腐剂，本产品最大的特点是方便、美味，开袋即可食用。
具体实施方式
实施例1
一种牛蹄的制作方法，
选取洗净的牛蹄，使用松木点燃的火焰烧去毛发及毛囊，用刮刀刮去毛茬；
将处理过的牛蹄，放入开水中焯水15分钟，捞出剔骨；
进行沥干，将牛肉重0.3%的鸡精、0.3%的肉蔻、1.8%的食盐、1%的辣椒、0.5%的桂皮、1%的蒜混合均匀，涂抹于牛蹄上入味12小时；
将腌制的牛蹄，放入没过肉的水中煮90分钟；
沥干水分，进行消毒灭菌，真空包装。

Claims (1)

1.一种牛蹄的制作方法，其特征在于，
选取洗净的牛蹄，使用松木点燃的火焰烧去毛发及毛囊，用刮刀刮去毛茬；
将处理过的牛蹄，放入开水中焯水10～15分钟，捞出剔骨；
进行沥干，将牛肉重0.3%的鸡精、0.3%的肉蔻、1.8%的食盐、1%的辣椒、0.5%的桂皮、1%的蒜混合均匀，涂抹于牛蹄上入味12小时；
将腌制的牛蹄，放入没过肉的水中煮90～120分钟；
沥干水分，进行消毒灭菌，真空包装。
CN201210578960.7A 2012-12-28 2012-12-28 一种牛蹄的制作方法 Pending CN103892297A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201210578960.7A CN103892297A (zh) 2012-12-28 2012-12-28 一种牛蹄的制作方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201210578960.7A CN103892297A (zh) 2012-12-28 2012-12-28 一种牛蹄的制作方法

Publications (1)

Publication Number Publication Date
CN103892297A true CN103892297A (zh) 2014-07-02

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CN201210578960.7A Pending CN103892297A (zh) 2012-12-28 2012-12-28 一种牛蹄的制作方法

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CN (1) CN103892297A (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104544173A (zh) * 2015-01-23 2015-04-29 陆玉龙 一种生腌牛掌制品及其制作方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104544173A (zh) * 2015-01-23 2015-04-29 陆玉龙 一种生腌牛掌制品及其制作方法

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Application publication date: 20140702