CN104095262A - 一种牛肚的食用加工制作工艺 - Google Patents
一种牛肚的食用加工制作工艺 Download PDFInfo
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- CN104095262A CN104095262A CN201310123622.9A CN201310123622A CN104095262A CN 104095262 A CN104095262 A CN 104095262A CN 201310123622 A CN201310123622 A CN 201310123622A CN 104095262 A CN104095262 A CN 104095262A
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- food
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- 235000013305 food Nutrition 0.000 title abstract description 14
- 235000015278 beef Nutrition 0.000 title abstract 10
- 239000003814 drug Substances 0.000 claims abstract 2
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 240000008042 Zea mays Species 0.000 claims description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 4
- 210000000988 bone and bone Anatomy 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 3
- 235000009973 maize Nutrition 0.000 claims description 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 2
- 240000002234 Allium sativum Species 0.000 claims description 2
- 240000008574 Capsicum frutescens Species 0.000 claims description 2
- 241000522254 Cassia Species 0.000 claims description 2
- 240000008415 Lactuca sativa Species 0.000 claims description 2
- 241001571736 Lysimachia foenum-graecum Species 0.000 claims description 2
- 244000223014 Syzygium aromaticum Species 0.000 claims description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 2
- 240000006677 Vicia faba Species 0.000 claims description 2
- 235000010749 Vicia faba Nutrition 0.000 claims description 2
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- 235000014121 butter Nutrition 0.000 claims description 2
- 239000001390 capsicum minimum Substances 0.000 claims description 2
- 235000004611 garlic Nutrition 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 235000012045 salad Nutrition 0.000 claims description 2
- 235000015067 sauces Nutrition 0.000 claims description 2
- 235000014347 soups Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 1
- 235000013409 condiments Nutrition 0.000 claims 1
- 230000001376 precipitating effect Effects 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000003213 activating effect Effects 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000005906 menstruation Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract 2
- 238000002560 therapeutic procedure Methods 0.000 abstract 2
- 238000010792 warming Methods 0.000 abstract 2
- 230000017531 blood circulation Effects 0.000 abstract 1
- 230000004087 circulation Effects 0.000 abstract 1
- 235000005911 diet Nutrition 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 240000003889 Piper guineense Species 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000019991 rice wine Nutrition 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005580 one pot reaction Methods 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 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 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
本发明涉及一种更营养、更美味，超过传统食用牛肚的加工制作工艺。传统的食用牛肚制作工艺，产品口味单一、营养成分单一、不能适应现代人们对食物营养、美味的更高层次需要。本发明人发明的涮牛肚加工制作工艺，将中医、食疗等养生原理集于汤锅配方之中，口感鲜美，并且具有燥温祛寒、健脾暖胃、活血行气、补火助阳、活血通经之效。用于餐饮行业，食疗保健。
Description
技术领域
本发明涉及一种更营养、更美味，超过传统食用牛肚的加工制作工艺。
背景技术
目前，传统的涮牛肚制作工艺，仅采取以下步骤加工而成，a将生鲜牛肚洗净；b将牛肚放入清水里，入少量醋、葱、黄酒煮沸腾捞出，再把没有剔干净的油脂剔一下；c重新在锅中放入清水，加入少量醋、洋葱、糖、盐、大料、胡椒，黄酒大火煮开，小火炖上；d煮至牛肚用筷子能够扎透，将牛肚捞出；e切片，串竹签，取原汤放小锅，再配点蔬菜；g抓一把牛肚放入沸腾的涮锅，即可食用。
发明内容
采取[0002]所述技术加工而成的涮牛肚产品，口味单一、营养成分单一、不能适应现代人们对食物营养、美味的更高层次需要，发明人发明的涮牛肚加工工艺，将中医、食疗等养生原理集于一锅之中，具有：燥温祛寒、健脾暖胃、活血行气、补火助阳、活血通经之效
本发明干料的配方：
灵香草400g，草寇200g，干松300g，香果150g，肉桂50g，草果100g，香叶50g，三奈100g，香沙100g，沙仁150丁香100g，肉果80g，大香100g，花椒400g，朝天椒200g，胡椒150g。
操作过程：
1.将大油，牛油，色拉油分别倒入大桶中加热，油热后慢慢倒入生姜，大蒜炸成金黄色，捞出倒掉.
2.然后继续慢慢加入豆瓣酱，搅拌两小时，再分别倒入干料，辣椒，搅拌待入味.
3.沉淀1小时后将油与料分别装入两个容器，即老油和干料.
4.一根牛棒子骨、三根猪棒子骨加适量水，加入一斤干料(用纱布包住)，加入50g胡椒粒，加入花椒150g，加入朝天椒300g，烧开，加入一斤老油，熬制两个半小时即可。
Claims (1)
1.一种牛肚的食用加工制作工艺，其特征是：①干料采用中药配方，具体配方是(灵香草400g，草寇200g，干松300g，香果150g，肉桂50g，草果100g，香叶50g，三奈100g，香沙100g，沙仁150g，丁香100g，肉果80g，大香100g，花椒400g，朝天椒200g，胡椒150g)：②将大油，牛油，色拉油分别倒入大桶中加热，油热后慢慢倒入生姜，大蒜炸成金黄色，捞出倒掉；③慢慢加入豆瓣酱，搅拌两小时，再分别倒入调料，辣椒，搅拌待入味.④沉淀1小时后将油与料分别装入两个容器，即老油和干料.⑤其汤料用牛棒子骨和猪大骨熬成。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310123622.9A CN104095262A (zh) | 2013-04-11 | 2013-04-11 | 一种牛肚的食用加工制作工艺 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310123622.9A CN104095262A (zh) | 2013-04-11 | 2013-04-11 | 一种牛肚的食用加工制作工艺 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104095262A true CN104095262A (zh) | 2014-10-15 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310123622.9A Pending CN104095262A (zh) | 2013-04-11 | 2013-04-11 | 一种牛肚的食用加工制作工艺 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104095262A (zh) |
Cited By (1)
| 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 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411502A (zh) * | 2008-11-24 | 2009-04-22 | 范志铨 | 一种牛腩、牛杂即食食品的制备方法 |
| CN101455317A (zh) * | 2007-12-12 | 2009-06-17 | 绍兴吉阿婆餐饮管理有限公司 | 麻辣烫及其制作工艺 |
| CN102038199A (zh) * | 2010-09-16 | 2011-05-04 | 山西百世特食品有限公司 | 一种和味牛杂的制作方法 |
| CN102578600A (zh) * | 2011-11-04 | 2012-07-18 | 黎秋萍 | 一种牛副产品的加工方法 |
-
2013
- 2013-04-11 CN CN201310123622.9A patent/CN104095262A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455317A (zh) * | 2007-12-12 | 2009-06-17 | 绍兴吉阿婆餐饮管理有限公司 | 麻辣烫及其制作工艺 |
| CN101411502A (zh) * | 2008-11-24 | 2009-04-22 | 范志铨 | 一种牛腩、牛杂即食食品的制备方法 |
| CN102038199A (zh) * | 2010-09-16 | 2011-05-04 | 山西百世特食品有限公司 | 一种和味牛杂的制作方法 |
| CN102578600A (zh) * | 2011-11-04 | 2012-07-18 | 黎秋萍 | 一种牛副产品的加工方法 |
Cited By (1)
| 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 |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141015 |