CN103892299A - 一种牛尾的制作方法 - Google Patents

一种牛尾的制作方法 Download PDF

Info

Publication number
CN103892299A
CN103892299A CN201210578985.7A CN201210578985A CN103892299A CN 103892299 A CN103892299 A CN 103892299A CN 201210578985 A CN201210578985 A CN 201210578985A CN 103892299 A CN103892299 A CN 103892299A
Authority
CN
China
Prior art keywords
oxtail
water
garlic
making method
preserved
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
Application number
CN201210578985.7A
Other languages
English (en)
Inventor
谭蓉蓉
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201210578985.7A priority Critical patent/CN103892299A/zh
Publication of CN103892299A publication Critical patent/CN103892299A/zh
Pending legal-status Critical Current

Links

Classifications

    • 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
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor

Landscapes

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

Abstract

本发明提供一种牛尾的制作方法，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、选取洗净的牛尾，使用松木点燃的火焰烧去毛发及毛囊，用刮刀刮去毛茬；2、将处理过的牛尾，放入开水中焯水8～12分钟，捞出剔骨；3、进行沥干，将牛肉重0.3%的鸡精、1%的肉蔻、1.5%的食盐、1%的辣椒、0.5%的桂皮、2%的蒜、1.5%的香叶、3%的蒜末、3%的葱末、1%的大料混合均匀，涂抹于牛尾上入味12小时；4、将腌制的牛尾，放入没过肉的水中煮60～80分钟；5、沥干水分，进行消毒灭菌，真空包装。

Description

一种牛尾的制作方法
技术领域
本发明涉及一种菜肴的制作方法，具体地说是一种牛尾的制作方法。
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。牛尾是大家喜闻乐见的食品其中之一，牛尾味道鲜美，口感劲道。 
发明内容
本发明的目的是提供一种牛尾的制作方法，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：
选取洗净的牛尾，使用松木点燃的火焰烧去毛发及毛囊，用刮刀刮去毛茬；
将处理过的牛尾，放入开水中焯水8～12分钟，捞出剔骨；
进行沥干，将牛肉重0.3%的鸡精、1%的肉蔻、1.5%的食盐、1%的辣椒、0.5%的桂皮、2%的蒜、1.5%的香叶、3%的蒜末、3%的葱末、1%的大料混合均匀，涂抹于牛尾上入味12小时；
将腌制的牛尾，放入没过肉的水中煮60～80分钟；
沥干水分，进行消毒灭菌，真空包装。
本发明把牛尾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，既保证牛尾本身的营养、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
一种牛尾的制作方法，
选取洗净的牛尾，使用松木点燃的火焰烧去毛发及毛囊，用刮刀刮去毛茬；
将处理过的牛尾，放入开水中焯水8～12分钟，捞出剔骨；
进行沥干，将牛肉重0.3%的鸡精、1%的肉蔻、1.5%的食盐、1%的辣椒、0.5%的桂皮、2%的蒜、1.5%的香叶、3%的蒜末、3%的葱末、1%的大料混合均匀，涂抹于牛尾上入味12小时；
将腌制的牛尾，放入没过肉的水中煮60～80分钟；
沥干水分，进行消毒灭菌，真空包装。 

Claims (1)

1.一种牛尾的制作方法，其特征在于，
选取洗净的牛尾，使用松木点燃的火焰烧去毛发及毛囊，用刮刀刮去毛茬；
将处理过的牛尾，放入开水中焯水8～12分钟，捞出剔骨；
进行沥干，将牛肉重0.3%的鸡精、1%的肉蔻、1.5%的食盐、1%的辣椒、0.5%的桂皮、2%的蒜、1.5%的香叶、3%的蒜末、3%的葱末、1%的大料混合均匀，涂抹于牛尾上入味12小时；
将腌制的牛尾，放入没过肉的水中煮60～80分钟；
沥干水分，进行消毒灭菌，真空包装。
CN201210578985.7A 2012-12-28 2012-12-28 一种牛尾的制作方法 Pending CN103892299A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201210578985.7A CN103892299A (zh) 2012-12-28 2012-12-28 一种牛尾的制作方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201210578985.7A CN103892299A (zh) 2012-12-28 2012-12-28 一种牛尾的制作方法

Publications (1)

Publication Number Publication Date
CN103892299A true CN103892299A (zh) 2014-07-02

Family

ID=50984128

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201210578985.7A Pending CN103892299A (zh) 2012-12-28 2012-12-28 一种牛尾的制作方法

Country Status (1)

Country Link
CN (1) CN103892299A (zh)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104489714A (zh) * 2014-11-25 2015-04-08 安徽香泽源食品有限公司 一种具有保健功能的红烧牛尾的制备方法
CN105410711A (zh) * 2015-11-20 2016-03-23 安徽省宏亮食品有限公司 一种具备利尿渗湿功效的牛尾及其制备方法
CN111053216A (zh) * 2019-12-19 2020-04-24 北京聚兴号餐饮管理有限公司 一种老汤酱牛肉的配料及制作工艺

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104489714A (zh) * 2014-11-25 2015-04-08 安徽香泽源食品有限公司 一种具有保健功能的红烧牛尾的制备方法
CN105410711A (zh) * 2015-11-20 2016-03-23 安徽省宏亮食品有限公司 一种具备利尿渗湿功效的牛尾及其制备方法
CN111053216A (zh) * 2019-12-19 2020-04-24 北京聚兴号餐饮管理有限公司 一种老汤酱牛肉的配料及制作工艺

Similar Documents

Publication Publication Date Title
KR101119227B1 (ko) 친환경 육우를 이용한 육포 및 그의 제조방법
CN105341729A (zh) 一种低温熟化牛排及其加工方法
CN103431363B (zh) 一种牛蛙虾皮酱的制作方法
CN104013015A (zh) 一种大盘鸡的制作方法
CN101965967A (zh) 食用菌肉肠的制备方法
CN105146593A (zh) 一种用于油焖大虾的调味料及油焖大虾制作方法
KR101132908B1 (ko) 세절 훈제 오리 불고기 제조 방법 및 세절 훈제 오리 불고기를 포장한 팩
CN106261981A (zh) 速食烤鱼的加工方法
CN103385407B (zh) 一种风干肉抓饭食品及其制作方法
CN103892299A (zh) 一种牛尾的制作方法
KR101260302B1 (ko) 부분 발골기를 이용하여 손잡이부가 형성되어 제공되는 닭다리 북채 및 그 가공방법
CN104544179A (zh) 一种脆香牛肉的加工方法
CN104187578A (zh) 一种美味香酱及制备方法
KR101368134B1 (ko) 신규한 메기 가공방법
KR101343936B1 (ko) 닭불고기의 제조 방법
KR20170055592A (ko) 양념 닭발 제조방법 및 이에 의해 제조된 양념 닭발
CN107751956A (zh) 鸡丁酱的制备工艺
CN110604263A (zh) 一种无硝肴肉及其制备方法
CN105495155A (zh) 牛排焖饭的制作方法
KR101418803B1 (ko) 메기의 가공방법 및 가공된 메기를 이용한 조리방법
CN103892297A (zh) 一种牛蹄的制作方法
CN111743092A (zh) 一种卤猪蹄调味料及基于其的卤猪蹄制作方法
CN104757610A (zh) 一种傣味鱼芭酱的制作方法
CN103535761A (zh) 一种花生粒香肠及其加工方法
CN103892314A (zh) 一种酱牛肉的制作方法

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