CN104055132A - 一种强筋健骨护肤的牛板筋食品生产方法 - Google Patents
一种强筋健骨护肤的牛板筋食品生产方法 Download PDFInfo
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- 235000013305 food Nutrition 0.000 title claims abstract description 10
- 210000002435 tendon Anatomy 0.000 title claims abstract description 9
- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 8
- 238000005728 strengthening Methods 0.000 title claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 244000309464 bull Species 0.000 title abstract 4
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 235000019634 flavors Nutrition 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 5
- 210000003205 muscle Anatomy 0.000 claims description 30
- 230000001105 regulatory effect Effects 0.000 claims 1
- 238000001816 cooling Methods 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract description 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- 210000003491 skin Anatomy 0.000 description 4
- 230000008901 benefit Effects 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000004927 skin cell Anatomy 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Classifications
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
一种强筋健骨护肤的牛板筋食品生产方法，将牛板筋水洗后，加入适量水、调味料，高压煮熟；将煮熟的牛板筋沥干至表面无水分后，置于真空微波炉中，调节真空度至30kPa～50kPa，保持3min～5min；在真空度30kPa～70kPa、功率300W～500W条件下，保持5min～20min；将真空微波炉恢复大气压，鼓风降温至室温；按照产品风味规格调味。
Description
技术领域
本发明属于一种食品生产方法，特别涉及一种强筋健骨护肤的牛板筋食品生产方法。
背景技术
牛板筋是牛背部连接全身运动肌肉的主大筋，其主要成分是蛋白质。食用牛板筋可达到补充气血、强筋健骨、化痰清肺的功效。牛板筋的胶原蛋白与人体组织的亲和性好，能促使皮肤细胞正常成长。因此，牛板筋食品非常有益于训练强度大、难度高、有肌体损伤可能性的运动员。但是，牛板筋质地坚硬、不易烹制，相关的食品很少见。目前面市的几种牛板筋食品的韧性较大，难以咀嚼。本发明用真空微波炉处理煮熟的牛板筋，使牛板筋内外部同时加热、迅速蒸发水分，在牛板筋中形成大量、细微的水蒸汽通道，从而使牛板筋组织膨化、质地松软，成为一种强筋健骨护肤的牛板筋食品。
发明内容
本发明要解决的技术问题是，保持煮熟的牛板筋的外形、色泽、风味，不使用添加剂，快速膨化牛板筋组织。
本发明的一种强筋健骨护肤的牛板筋食品生产方法是：将牛板筋清洗、煮熟，微波真空加热，调味。
1、清洗、煮熟：将牛板筋水洗后，加入适量水、调味料，高压煮熟。
2、将煮熟的牛板筋沥干至表面无水分后，置于真空微波炉中，调节真空度至30kPa～50kPa，保持3min～5min。
3、加热：在真空度30kPa～70kPa、功率300W～500W条件下，保持5min～20min。
4、降温：将真空微波炉恢复大气压，鼓风降温至室温。
5、调味：按照产品风味规格调味。
本发明的优点在于：
1、真空微波热处理使牛板筋内外升温均匀、快速、能耗低，在短时间内即可使牛板筋组织膨化，易于咀嚼，且不产生焦糊现象；
2、膨化后的牛板筋组织松软，易于调味料的渗透。
实施例1：
1、清洗、煮熟：将牛板筋水洗后，加入适量水、调味料，高压煮熟。
2、将煮熟的牛板筋沥干至表面无水分后，置于真空微波炉中，调节真空度至30kPa，保持3min。
3、加热：在真空度30kPa、功率300W条件下，保持10min。
4、降温：将真空微波炉恢复大气压，鼓风降温至室温。
5、调味：按照产品风味规格调味。
实施例2：
1、清洗、煮熟：将牛板筋水洗后，加入适量水、调味料，高压煮熟。
2、将煮熟的牛板筋沥干至表面无水分后，置于真空微波炉中，调节真空度至50kPa，保持5min。
3、加热：在真空度50kPa、功率400W条件下，保持9min。
4、降温：将真空微波炉恢复大气压，鼓风降温至室温。
5、调味：按照产品风味规格调味。
Claims (1)
1.一种强筋健骨护肤的牛板筋食品生产方法，其特征在于：
将牛板筋水洗后，加入适量水、调味料，高压煮熟，捞出，沥干至熟牛板筋表面无水分后，置于真空微波炉中，调节真空度至30kPa～50kPa，保持3min～5min，调节功率300W～500W，保持5min～20min，将真空微波炉恢复大气压，鼓风降温至室温，按照产品风味规格调味即可。
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| CN201310444356.XA CN104055132B (zh) | 2013-09-18 | 2013-09-18 | 一种强筋健骨护肤的牛板筋食品生产方法 |
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| CN201310444356.XA CN104055132B (zh) | 2013-09-18 | 2013-09-18 | 一种强筋健骨护肤的牛板筋食品生产方法 |
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| CN104055132A true CN104055132A (zh) | 2014-09-24 |
| CN104055132B CN104055132B (zh) | 2016-02-03 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109874988A (zh) * | 2019-04-25 | 2019-06-14 | 延边韩食府民俗食品有限公司 | 一种牛板筋拌菜的制备方法 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1484983A (zh) * | 2002-09-26 | 2004-03-31 | 张维耀 | 一种牛筋粉的制造方法及其牛筋粉食品 |
| CN1726822A (zh) * | 2005-07-29 | 2006-02-01 | 华南理工大学 | 一种猪皮膨化食品及其加工方法 |
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2013
- 2013-09-18 CN CN201310444356.XA patent/CN104055132B/zh not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1484983A (zh) * | 2002-09-26 | 2004-03-31 | 张维耀 | 一种牛筋粉的制造方法及其牛筋粉食品 |
| CN1726822A (zh) * | 2005-07-29 | 2006-02-01 | 华南理工大学 | 一种猪皮膨化食品及其加工方法 |
Non-Patent Citations (1)
| Title |
|---|
| 金彪: "《吉林科学技术出版社》", 31 January 2009, article "辣拌牛板筋", pages: 41 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109874988A (zh) * | 2019-04-25 | 2019-06-14 | 延边韩食府民俗食品有限公司 | 一种牛板筋拌菜的制备方法 |
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| CN104055132B (zh) | 2016-02-03 |
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