CN103892302A - 一种牛肚片的制作方法 - Google Patents
一种牛肚片的制作方法 Download PDFInfo
- Publication number
- CN103892302A CN103892302A CN201210579129.3A CN201210579129A CN103892302A CN 103892302 A CN103892302 A CN 103892302A CN 201210579129 A CN201210579129 A CN 201210579129A CN 103892302 A CN103892302 A CN 103892302A
- Authority
- CN
- China
- Prior art keywords
- tripe
- cattle
- preparation
- slices
- cleaning
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 241000283690 Bos taurus Species 0.000 title abstract 9
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 240000002234 Allium sativum Species 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 235000004611 garlic 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
- 239000008280 blood Substances 0.000 claims abstract description 3
- 210000004369 blood 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
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 3
- 239000006260 foam Substances 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 238000009461 vacuum packaging Methods 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 235000008935 nutritious Nutrition 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
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 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
- 239000008157 edible vegetable oil Substances 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
- 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
-
- 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
- A23L13/40—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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- 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
本发明涉及一种菜肴的制作方法，具体地说是一种牛肚片的制作方法，选牛肚→清洗、去除杂质→焯水去除血秽→捞起清洗→牛肚切块→入调味原料（姜蒜沫粉等）水煮（水温100℃，入煮时间60分钟左右）→冷却、12小时入味→捞起→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，具体地说是一种牛肚片的制作方法。
背景技术
牛肚片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牛肚片的制作方法，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：选牛肚→清洗、去除杂质→焯水去除血秽→捞起清洗→牛肚切块→入调味原料（姜蒜沫粉等）水煮（水温100℃，入煮时间60分钟左右）→冷却、12小时入味→捞起→包装。
配比方案表
单次原材料配比方案
本发明将餐饮牛肚片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，既保留了传统牛肚片的风味和营养，又即食、方便、卫生。
具体实施方式
实施例1
取100公斤鲜牛肚洗净，加入茴香1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8公斤，生姜6公斤，蒜5公斤，食用油10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)
1.一种牛肚片的制作方法，其特征在于，先选牛肚→清洗、去除杂质→焯水去除血秽→捞起清洗→牛肚切块→入调味原料（姜蒜沫粉等）水煮（水温100℃，入煮时间60分钟左右）→冷却、12小时入味→捞起→真空包装。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210579129.3A CN103892302A (zh) | 2012-12-28 | 2012-12-28 | 一种牛肚片的制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210579129.3A CN103892302A (zh) | 2012-12-28 | 2012-12-28 | 一种牛肚片的制作方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103892302A true CN103892302A (zh) | 2014-07-02 |
Family
ID=50984131
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210579129.3A Pending CN103892302A (zh) | 2012-12-28 | 2012-12-28 | 一种牛肚片的制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103892302A (zh) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397738A (zh) * | 2014-12-11 | 2015-03-11 | 张嵩 | 一种卤水金钱肚的制作方法 |
| CN104286907B (zh) * | 2014-10-20 | 2016-08-10 | 济源市阳光食品有限公司 | 一种兔肚的加工方法 |
| CN108294250A (zh) * | 2018-03-08 | 2018-07-20 | 安徽悠之优味食品有限公司 | 一种香味牛肚的制作方法 |
-
2012
- 2012-12-28 CN CN201210579129.3A patent/CN103892302A/zh active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286907B (zh) * | 2014-10-20 | 2016-08-10 | 济源市阳光食品有限公司 | 一种兔肚的加工方法 |
| CN104397738A (zh) * | 2014-12-11 | 2015-03-11 | 张嵩 | 一种卤水金钱肚的制作方法 |
| CN108294250A (zh) * | 2018-03-08 | 2018-07-20 | 安徽悠之优味食品有限公司 | 一种香味牛肚的制作方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103300427B (zh) | 一种大片西瓜子及其制作方法 | |
| CN105146489B (zh) | 一种鸡软骨香菇酱及其制备方法 | |
| CN101785540A (zh) | 一种拌饭及其制备方法 | |
| CN103504251A (zh) | 一种金瓜饼干的制备方法 | |
| CN103892363A (zh) | 一种羊汤的制作方法 | |
| CN103892302A (zh) | 一种牛肚片的制作方法 | |
| CN104621546A (zh) | 一种即食杏鲍菇的生产方法 | |
| CN103892307A (zh) | 一种即食羊肝的制作方法 | |
| CN103169019A (zh) | 一种速冻方便菌菜米饭及生产工艺 | |
| CN103815426A (zh) | 香酥灯盏的制作方法 | |
| CN104336600A (zh) | 一种食用菌花生粉的制备方法 | |
| CN103892312A (zh) | 一种孜然羊肉的制作方法 | |
| CN103892305A (zh) | 一种即食羊杂的制作方法 | |
| CN104026618A (zh) | 以三穗鸭制作鸭辣椒的方法 | |
| CN103892288A (zh) | 一种带骨羊肉的制作方法 | |
| CN103892313A (zh) | 一种羊肉炖肉的制作方法 | |
| CN103892304A (zh) | 一种即食羊耳的制作方法 | |
| CN103892330A (zh) | 一种炒羊肉片的制作方法 | |
| CN103892294A (zh) | 一种羊蹄的制作方法 | |
| CN103719885A (zh) | 裹粉牛肉 | |
| CN104026616A (zh) | 一种保健烤兔肉及其制备方法 | |
| CN103637125A (zh) | 一种无添加剂虾片的加工方法 | |
| CN104366513A (zh) | 裹粉肉制作配方及生产工艺 | |
| CN103892300A (zh) | 一种即食羊脸的制作方法 | |
| CN103892327A (zh) | 一种羊肉酥肉的制作方法 |
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 |