CN104544172A - Sauced cow head formula and preparation method thereof - Google Patents
Sauced cow head formula and preparation method thereof Download PDFInfo
- Publication number
- CN104544172A CN104544172A CN201510034474.2A CN201510034474A CN104544172A CN 104544172 A CN104544172 A CN 104544172A CN 201510034474 A CN201510034474 A CN 201510034474A CN 104544172 A CN104544172 A CN 104544172A
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- Prior art keywords
- head
- fragrant
- preparation
- head side
- sauce according
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- 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
Abstract
The invention discloses a sauced cow head formula, which contains the following raw materials by weight: 25kg of an ox head and 50kg of soup stock, wherein the soup stock is prepared from the following raw materials by weight: 30kg of ox bones, 10kg of old chickens, 100kg of clean water, 1kg of allium fistulosum, 1kg of ginger, 0.5kg of dry red pepper, 0.15kg of pericarpium citri reticulatae, 0.2kg of anise, 0.15kg of cinnamon, 0.1kg of kaempferiae, 0.05kg of fennel, 0.03kg of clove, 0.05kg of fructus amomi, 0.08kg of amomum tsao-ko, 0.08kg of cardamom white, 1.5kg of salt and 0.05kg of aginomoto. The sauced cow head has the beneficial effects that cow head meat prepared by adopting the preparation method of the sauced cow head formula is diverse in cooking method and taste, is higher than bath chap and cow head in nutrient value, can be applied to industrialized production, and is beneficial to storage, so that the sauced cow head formula has the economic value.
Description
Technical field
The present invention relates to food technology field, specifically, relate to fragrant ox head side of a kind of sauce and preparation method thereof.
Background technology
Ox head meat has the effects such as tonifying spleen and stomach, replenishing qi and blood, strengthening the bones and muscles, consumer edema; Ox head meat and cactus are eaten together by the elderly, can play anticancer analgetic, improve the effect of body's immunity; Ox head stewes clothes with red date, then help effect of muscle growth and wound healing promoting; Be suitable for growing, postoperative, the people of aftercare, hidden under middle gas, body void of breathing hard, soreness of bones and muscles, anaemia prolonged illness and yellow dizzy people eat.Therefore, ox head meat has high nutritive value.
But, ox head meat major part is in the market all carry out halogen to boil, and cooking methods and the taste of this halogen ox head are single, and can not carry out mass production due to raw material disunity, therefore well ox head meat can not be promoted away, more people can be tasted.
For the problem described in above-mentioned correlation technique, at present effective solution is not yet proposed.
Summary of the invention
For problem above-mentioned in correlation technique, the present invention proposes fragrant ox head side of a kind of sauce and preparation method thereof, can effectively solve the problem.
For realizing above-mentioned technical purpose, technical scheme of the present invention is achieved in that
The fragrant ox head side of a kind of sauce, the quality group of its formula becomes: ox head 25kg, long-used soup 50kg.
Further, described ox head is the adult ox head that Xi Menda you and Luxi Yellow cattle are hybridized.
The formula of described long-used soup is: ox bone 30kg, old chicken 10kg, clear water 100kg, shallot 1kg, ginger 1kg, chilli 0.5kg, dried orange peel 0.15kg, anistree 0.2kg, cassia bark 0.15kg, three how 0.1kg, fennel seeds 0.05kg, cloves 0.03kg, fructus amomi 0.05kg, tsaoko 0.08kg, kowtow 0.08kg, salt 1.5kg, monosodium glutamate 0.05kg in vain.
The preparation method of long-used soup described above, comprises the steps:
1) by ox bone 30 kg, old chicken 10 kg, clear water 100 kg, shallot 1 kg, ginger 1 kg, chilli 0.5 kg, dried orange peel 0.15kg, anistree 0.2kg, cassia bark 0.15kg, three how 0.1kg, fennel seeds 0.05kg, cloves 0.03kg, fructus amomi 0.05kg, tsaoko 0.08kg, kowtow 0.08kg, salt 1.5kg and monosodium glutamate 0.05kg mixing big fire is boiled in vain;
2) then by long-used soup boiled for big fire with medium and small fiery infusion 8 little up to remaining mass be 80kg.
The preparation method of the fragrant ox head side of a kind of sauce described above, comprises the steps:
1) ox head is selected, with thermal-flame torch firing twice;
2) the ox head clear water after torch firing is cleaned, then soak some hours in the clear water being placed on flowing;
3) the ox head hot water after soaking is quick-boiled, clean, it is some little till ox head boils then to add long-used soup infusion at a certain temperature;
4) put pressing, compacting in special stainless steel disc after ox head ripe for infusion being removed bone into, then machinery is cut into the calibrated bolck of 9 ㎝ × 9 ㎝ sizes in order to edible.
Further, in described step 1), the temperature of thermal-flame is 800 DEG C.
Further, described step 2) in soak time be 24 hours.
Further, the infusion temperature in described step 3) is 80 DEG C.
Further, the infusion time in described step 3) is 4 hours.
Beneficial effect of the present invention: the ox head meat cooking methods made by the preparation method of the fragrant ox head side of this sauce and taste all diversified, than pork head meat and halogen ox head nutritive value higher, can be used in factorial praluction simultaneously, and be beneficial to storage, therefore have more economic worth.
Detailed description of the invention
be clearly and completely described the technical scheme in the embodiment of the present invention below, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, the every other embodiment that those of ordinary skill in the art obtain, all belongs to the scope of protection of the invention.
Embodiment:
Fragrant ox head side of a kind of sauce and preparation method thereof, comprises the steps:
1) the adult ox head that the 25kg selecting Xi Mendaer and Luxi Yellow cattle to hybridize is heavy;
2) with thermal-flame torch firing twice this ox head of 800 DEG C; Then clean with clear water;
3) by clean after ox head be placed in the clear water of flowing soak 24 hours;
4) the ox head hot water after soaking is quick-boiled clean, with the infusion 4 hours at 80 DEG C of the long-used soup of 50kg;
5), after then the ox head boiled being removed bone, pressing, compacting in special stainless steel disc is put into;
6) then calibrated bolck is made in order to edible with the size of 9 ㎝ × 9 ㎝.
Formula of described long-used soup and preparation method thereof, comprises the steps:
1) 30kg ox bone and the old chicken of 10kg are added 100kg clear water, 1kg shallot, 1kg ginger, 0.5kg chilli, 0.15kg dried orange peel, 0.2kg anise, 0.15kg cassia bark, 0.1kg tri-how, 0.05kg fennel seeds, 0.03kg cloves, 0.05kg fructus amomi, 0.08kg tsaoko 0.08kg kowtow in vain, 1.5kg salt and the big fire of 0.05kg monosodium glutamate boiled;
2) by the long-used soup after boiled again with medium and small fiery infusion 8 hours, finally obtained 80kg long-used soup.
In sum, by means of technique scheme of the present invention, the ox head meat cooking methods made by the preparation method of the fragrant ox head side of this sauce and taste all diversified, than pork head meat and halogen ox head nutritive value higher, can be used in factorial praluction simultaneously, and be beneficial to storage, therefore have more economic worth.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (8)
1. the fragrant ox head side of sauce, it is characterized in that, its formula is: ox head 25kg, long-used soup 50kg, and described long-used soup is made up of following raw material: ox bone 30 kg, old chicken 10 kg, clear water 100 kg, shallot 1 kg, ginger 1 kg, chilli 0.5 kg, dried orange peel 0.15kg, anistree 0.2kg, cassia bark 0.15 kg, three how 0.1kg, fennel seeds 0.05k g, cloves 0.03k g, fructus amomi 0.05kg, tsaoko 0.08kg, kowtow 0.08kg, salt 1.5 kg, monosodium glutamate 0.05kg in vain.
2. the fragrant ox head side of sauce according to claim 1, is characterized in that, described ox head is the adult ox head that Xi Menda you and Luxi Yellow cattle are hybridized.
3. the fragrant ox head side of sauce according to claim 1, it is characterized in that, the preparation method of described long-used soup comprises the steps:
By ox bone 30 kg, old chicken 10 kg, clear water 100 kg, shallot 1 kg, ginger 1 kg, chilli 0.5 kg, dried orange peel 0.15kg, anistree 0.2kg, cassia bark 0.15kg, three how 0.1kg, fennel seeds 0.05kg, cloves 0.03kg, fructus amomi 0.05kg, tsaoko 0.08kg, kowtow 0.08kg, salt 1.5 kg and monosodium glutamate 0.05kg mixing big fire is boiled in vain;
Then by long-used soup boiled for big fire medium and small fiery infusion 8 hours, be 80kg to remaining mass.
4. the preparation method of the fragrant ox head side of sauce according to claim 1, is characterized in that, comprise the steps:
Select ox head, with thermal-flame torch firing twice;
Ox head clear water after torch firing is cleaned, then soaks some hours in the clear water being placed on flowing;
Ox head hot water after soaking is quick-boiled, clean, it is some little till ox head boils then to add long-used soup infusion at a certain temperature;
Put pressing, compacting in special stainless steel disc after ox head ripe for infusion is removed bone into, then machinery is cut into the calibrated bolck of 9 ㎝ × 9 ㎝ sizes in order to edible.
5. the preparation method of the fragrant ox head side of sauce according to claim 4, it is characterized in that, in described step 1), the temperature of thermal-flame is 800 DEG C.
6. the preparation method of the fragrant ox head side of sauce according to claim 4, is characterized in that, described step 2) in soak time be 24 hours.
7. the preparation method of the fragrant ox head side of sauce according to claim 4, it is characterized in that, the infusion temperature in described step 3) is 80 DEG C.
8. the preparation method of the fragrant ox head side of sauce according to claim 4, it is characterized in that, the infusion time in described step 3) is 4 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510034474.2A CN104544172A (en) | 2015-01-23 | 2015-01-23 | Sauced cow head formula and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510034474.2A CN104544172A (en) | 2015-01-23 | 2015-01-23 | Sauced cow head formula and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104544172A true CN104544172A (en) | 2015-04-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510034474.2A Pending CN104544172A (en) | 2015-01-23 | 2015-01-23 | Sauced cow head formula and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108771137A (en) * | 2018-04-02 | 2018-11-09 | 李峻峰 | A kind of production method for taking off ox face |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101427781A (en) * | 2008-12-03 | 2009-05-13 | 张明 | Process for preparing health care long-used soup chicken |
| CN101695384A (en) * | 2009-10-21 | 2010-04-21 | 临夏市清河源清真食品有限责任公司 | Convenient whole sweetbread |
| CN102204660A (en) * | 2010-03-30 | 2011-10-05 | 蔡发庆 | Cooking flavoring for halogen products |
| CN102266067A (en) * | 2011-06-28 | 2011-12-07 | 蚌埠市百益畜牧有限公司 | Process for machining small package of beef stewed product |
| KR101306616B1 (en) * | 2013-06-17 | 2013-09-11 | 색시포크랜드 거성산업(주) | Method for producing cattle head pyeonyuk and cattle head pyeonyuk produced by the same method |
-
2015
- 2015-01-23 CN CN201510034474.2A patent/CN104544172A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101427781A (en) * | 2008-12-03 | 2009-05-13 | 张明 | Process for preparing health care long-used soup chicken |
| CN101695384A (en) * | 2009-10-21 | 2010-04-21 | 临夏市清河源清真食品有限责任公司 | Convenient whole sweetbread |
| CN102204660A (en) * | 2010-03-30 | 2011-10-05 | 蔡发庆 | Cooking flavoring for halogen products |
| CN102266067A (en) * | 2011-06-28 | 2011-12-07 | 蚌埠市百益畜牧有限公司 | Process for machining small package of beef stewed product |
| KR101306616B1 (en) * | 2013-06-17 | 2013-09-11 | 색시포크랜드 거성산업(주) | Method for producing cattle head pyeonyuk and cattle head pyeonyuk produced by the same method |
Non-Patent Citations (2)
| Title |
|---|
| 中国商品大辞典编辑委员会: "《中国商品大辞典肉禽蛋分册》", 30 November 1997, 中国商业出版社 * |
| 樊振江: "《食品加工技术》", 28 February 2013, 中国科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108771137A (en) * | 2018-04-02 | 2018-11-09 | 李峻峰 | A kind of production method for taking off ox face |
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Application publication date: 20150429 |