CN103892307A - 一种即食羊肝的制作方法 - Google Patents

一种即食羊肝的制作方法 Download PDF

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Publication number
CN103892307A
CN103892307A CN201210579802.3A CN201210579802A CN103892307A CN 103892307 A CN103892307 A CN 103892307A CN 201210579802 A CN201210579802 A CN 201210579802A CN 103892307 A CN103892307 A CN 103892307A
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China
Prior art keywords
sheep liver
instant
making method
liver
sheep
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Pending
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CN201210579802.3A
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English (en)
Inventor
谭蓉蓉
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Individual
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Individual
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Priority to CN201210579802.3A priority Critical patent/CN103892307A/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
    • 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

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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)
  • Medicines Containing Plant Substances (AREA)

Abstract

本发明涉及一种菜肴的制作方法，具体地说是一种即食羊肝的制作方法，选羊肝→羊肝清洗、去除杂质→焯水去除血秽→捞起清洗→羊肝切块→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

一种即食羊肝的制作方法
技术领域
本发明涉及一种菜肴的制作方法，具体地说是一种即食羊肝的制作方法。
背景技术
即食羊肝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即食羊肝的制作方法，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：选羊肝→羊肝清洗、去除杂质→焯水去除血秽→捞起清洗→羊肝切块→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
本发明将餐饮即食羊肝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，既保留了传统即食羊肝的风味和营养，又即食、方便、卫生。
具体实施方式
实施例1
取200公斤鲜羊肝洗净，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)

1.一种即食羊肝的制作方法，其特征在于，选羊肝→羊肝清洗、去除杂质→焯水去除血秽→捞起清洗→羊肝切块→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。
CN201210579802.3A 2012-12-28 2012-12-28 一种即食羊肝的制作方法 Pending CN103892307A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201210579802.3A CN103892307A (zh) 2012-12-28 2012-12-28 一种即食羊肝的制作方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201210579802.3A CN103892307A (zh) 2012-12-28 2012-12-28 一种即食羊肝的制作方法

Publications (1)

Publication Number Publication Date
CN103892307A true CN103892307A (zh) 2014-07-02

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201210579802.3A Pending CN103892307A (zh) 2012-12-28 2012-12-28 一种即食羊肝的制作方法

Country Status (1)

Country Link
CN (1) CN103892307A (zh)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106690096A (zh) * 2016-10-21 2017-05-24 南陵县石斛产业协会 一种夏枯草风味羊肝罐头的生产方法
CN107173704A (zh) * 2017-04-05 2017-09-19 宁夏大学 一种椒盐羊肝制品的加工工艺、包装方法及其质量控制方法
CN111671053A (zh) * 2020-07-06 2020-09-18 北京雁栖月盛斋清真食品有限公司 一种五香酱羊肝的制作方法

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106690096A (zh) * 2016-10-21 2017-05-24 南陵县石斛产业协会 一种夏枯草风味羊肝罐头的生产方法
CN107173704A (zh) * 2017-04-05 2017-09-19 宁夏大学 一种椒盐羊肝制品的加工工艺、包装方法及其质量控制方法
CN111671053A (zh) * 2020-07-06 2020-09-18 北京雁栖月盛斋清真食品有限公司 一种五香酱羊肝的制作方法

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Application publication date: 20140702