CN104664420A - Preparation method of flavored beef tongues - Google Patents
Preparation method of flavored beef tongues Download PDFInfo
- Publication number
- CN104664420A CN104664420A CN201310634295.3A CN201310634295A CN104664420A CN 104664420 A CN104664420 A CN 104664420A CN 201310634295 A CN201310634295 A CN 201310634295A CN 104664420 A CN104664420 A CN 104664420A
- Authority
- CN
- China
- Prior art keywords
- cow tongue
- celery
- selfheal
- preparation
- honeysuckle
- 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 15
- 235000015278 beef Nutrition 0.000 title abstract description 12
- 210000002105 tongue Anatomy 0.000 title abstract 9
- 244000179560 Prunella vulgaris Species 0.000 claims abstract description 17
- 235000008113 selfheal Nutrition 0.000 claims abstract description 17
- 240000007087 Apium graveolens Species 0.000 claims abstract description 16
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 16
- 235000010591 Appio Nutrition 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 16
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 12
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 241000287828 Gallus gallus Species 0.000 claims abstract description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 5
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 5
- 239000011780 sodium chloride Substances 0.000 claims abstract description 5
- 239000000052 vinegar Substances 0.000 claims abstract description 5
- 235000021419 vinegar Nutrition 0.000 claims abstract description 5
- 240000002814 Clintonia borealis Species 0.000 claims description 39
- 235000002937 Clintonia borealis Nutrition 0.000 claims description 39
- 235000007602 Opuntia linguiformis Nutrition 0.000 claims description 39
- 239000000796 flavoring agent Substances 0.000 claims description 14
- 235000019634 flavors Nutrition 0.000 claims description 14
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 12
- 235000013305 food Nutrition 0.000 claims description 7
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 abstract description 8
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000002791 soaking Methods 0.000 abstract 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- PQLVXDKIJBQVDF-UHFFFAOYSA-N acetic acid;hydrate Chemical compound O.CC(O)=O PQLVXDKIJBQVDF-UHFFFAOYSA-N 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 206010002368 Anger Diseases 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- 208000004429 Bacillary Dysentery Diseases 0.000 description 1
- 241000219357 Cactaceae Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 208000004929 Facial Paralysis Diseases 0.000 description 1
- 206010017915 Gastroenteritis shigella Diseases 0.000 description 1
- 206010018498 Goitre Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241000207832 Lamiales Species 0.000 description 1
- 206010027514 Metrorrhagia Diseases 0.000 description 1
- 208000000112 Myalgia Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 208000036826 VIIth nerve paralysis Diseases 0.000 description 1
- 208000012886 Vertigo Diseases 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000003872 goiter Diseases 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 201000007227 lymph node tuberculosis Diseases 0.000 description 1
- 208000004396 mastitis Diseases 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000037257 muscle growth Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 201000005113 shigellosis Diseases 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 231100000889 vertigo Toxicity 0.000 description 1
- 230000029663 wound healing Effects 0.000 description 1
Classifications
-
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a preparation method of flavored beef tongues. The method comprises the steps of firstly taking fresh beef tongues, washing the fresh beef tongues by an acetic acid water solution, and soaking the washed beef tongues into a salt water solution for later use; taking clean celery, selfheal and honeysuckle, and cutting the celery into long strip shapes; putting the cut celery into table vinegar with the concentration of 3-5% together with the selfheal and the honeysuckle, and soaking; putting table salt, pepper and chicken essence into the soaked celery, selfheal and honeysuckle to prepare an auxiliary material; putting the beef tongues into the auxiliary material, and storing for 5-10 days in the environment of 0-4 DEG C. Compared with the traditional method for preparing the flavored beef tongues, the preparation method enables the added selfheal and honeysuckle to be prepared into the auxiliary material, so that the flavored beef tongues are more unique in taste; after the method is used, the nutritive value of the beef tongues can be well maintained; the preparation method is simple and low in preparation cost; the product is good in mouth feel, rich in nutrition and beneficial to the health of a human body.
Description
Technical field
The present invention relates to a kind of preparation method of local flavor cow tongue, belong to food processing technology field.
Background technology
Cow tongue, taste is sweet, property is flat, returns spleen, stomach warp; Beef has the effects such as tonifying spleen and stomach, replenishing qi and blood, strengthening the bones and muscles, consumer edema.Beef and cactus are eaten together by the elderly, can play anticancer analgetic, improve the effect of body's immunity; Beef stewes clothes with red date, then help effect of muscle growth and wound healing promoting.Paste scholar European and eat cow tongue, smoked salt down braised stew all suitable, even canned sale.
Selfheal is Lamiales labiate.Be generally take partial desiccation fruit ear to be used as medicine in summer, but common herb use in market, Taiwan.At general cold tea paving selfheal beverage all on sale.Primary growth in sparse woods, deserted mountain, ridge and roadside, the florescence 4-6 month, fruit the phase 7-10 month.Due to namely withered after this careless Summer Solstice, therefore there is this name.Selfheal is cold in nature, sweet, pungent, the micro-hardship of taste, there is the effect of letting out clearly irascibility, mass dissipating and swelling eliminating, clearing heat and detoxicating, expelling phlegm and arresting coughing, cooling blood and hemostasis, under being applicable to scrofula, goitre, acute mastitis, vertigo, facial paralysis, arthralgia and myalgia, pulmonary tuberculosis, metrorrhagia, band, Fiedeler's disease type hepatitis and bacillary dysentery etc.Modern pharmacological research shows, selfheal has the effect reduced blood pressure.
At present, the eating method of cow tongue generally adopts family cooking method for making to be processed into hot delicatessen and directly eats, cow tongue is processed into instant food, and particularly the process of the portable food of health convenient and instant and the rare report of product, also there is not yet commercially available prod.
Summary of the invention
For deficiency of the prior art, the invention provides a kind of preparation method of local flavor cow tongue.
Technical scheme of the present invention is as follows:
A preparation method for local flavor cow tongue, is characterized in that, comprises following processing step:
(1) get the raw materials ready: get fresh cow tongue, after rinsing with the aqueous acetic acid that weight percent concentration is 3-5%, be dipped in weight percent concentration be in the common salt aqueous solution of 3-10% 2-5 hour for subsequent use; By clean celery, selfheal and honeysuckle, by slitting for celery shape;
(2) prepare auxiliary material: by the celery that cuts and selfheal and honeysuckle, putting into concentration is that the vinegar of 3-5% soaks, and puts into salt, Chinese prickly ash, chickens' extract, makes auxiliary material;
(3) the fresh cow tongue in step (1) is put into boiling container to boil;
(4) tasty preservation: cow tongue obtained in step (3) is put into the obtained auxiliary material of step (2), preserve 5-10 days under being placed on the environment of 0-4 DEG C.
(5) pack: cow tongue obtained in step (4) is taken out, carrying out vacuum packaging with being placed on filling production lines after tinfoil paper paper bag parcel, making instant local flavor cow tongue food.
According to the present invention, preferably, described cow tongue is Simmental cow tongue.
Beneficial effect of the present invention is:
The present invention is compared with the method for traditional making local flavor cow tongue, add selfheal auxiliary material, the taste of the local flavor cow tongue that can make is more unique, the method not only maintains the nutritive value of cow tongue well, and its preparation method is simple, preparation cost is low, and products taste is good, nutritious, useful to health.
Detailed description of the invention
Below by specific embodiment, the present invention is further elaborated.
Embodiment 1:
A preparation method for local flavor cow tongue, comprises following processing step:
(1) get the raw materials ready: get fresh cow tongue 500g, after rinsing with the aqueous acetic acid that weight percent concentration is 5%, be dipped in weight percent concentration be in the common salt aqueous solution of 10% 5 hours for subsequent use; By clean celery 100g, selfheal and honeysuckle, by slitting for celery shape;
(2) prepare auxiliary material: by the celery that cuts and selfheal and honeysuckle, put into 150g concentration be 5% vinegar soak, put into salt, Chinese prickly ash, chickens' extract, make auxiliary material;
(3) the fresh cow tongue in step (1) is put into boiling container to boil;
(4) tasty preservation: cow tongue obtained in step (3) is put into the obtained auxiliary material of step (2), preserves 10 days under being placed on the environment of 4 DEG C.
(5) pack: cow tongue obtained in step (4) is taken out, carrying out vacuum packaging with being placed on filling production lines after tinfoil paper paper bag parcel, making instant local flavor cow tongue food.
Embodiment 2:
A preparation method for local flavor cow tongue, comprises following processing step:
(1) get the raw materials ready: get fresh cow tongue 500g, after rinsing with the aqueous acetic acid that weight percent concentration is 3%, be dipped in weight percent concentration be in the common salt aqueous solution of 3% 2 hours for subsequent use; By clean celery 100g, selfheal and honeysuckle, by slitting for celery shape;
(2) prepare auxiliary material: by the celery that cuts and selfheal and honeysuckle, put into 150g concentration be 3% vinegar soak, put into salt, Chinese prickly ash, chickens' extract, make auxiliary material;
(3) the fresh cow tongue in step (1) is put into boiling container to boil;
(4) tasty preservation: cow tongue obtained in step (3) is put into the obtained auxiliary material of step (2), preserves 5 days under being placed on the environment of 0 DEG C.
(5) pack: cow tongue obtained in step (4) is taken out, carrying out vacuum packaging with being placed on filling production lines after tinfoil paper paper bag parcel, making instant local flavor cow tongue food.
Claims (2)
1. a preparation method for local flavor cow tongue, is characterized in that, comprises following processing step:
(1) get the raw materials ready: get fresh cow tongue, after rinsing with the aqueous acetic acid that weight percent concentration is 3-5%, be dipped in weight percent concentration be in the common salt aqueous solution of 3-10% 2-5 hour for subsequent use; By clean celery, selfheal and honeysuckle, by slitting for celery shape; ;
(2) prepare auxiliary material: by the celery that cuts and selfheal and honeysuckle, putting into concentration is that the vinegar of 3-5% soaks, and puts into salt, Chinese prickly ash, chickens' extract, makes auxiliary material;
(3) the fresh cow tongue in step (1) is put into boiling container to boil;
(4) tasty preservation: cow tongue obtained in step (3) is put into the obtained auxiliary material of step (2), preserve 5-10 days under being placed on the environment of 0-4 DEG C;
(5) pack: cow tongue obtained in step (4) is taken out, carrying out vacuum packaging with being placed on filling production lines after tinfoil paper paper bag parcel, making instant local flavor cow tongue food.
2. the preparation method of local flavor cow tongue as claimed in claim 1, is characterized in that: described cow tongue is Simmental cow tongue.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310634295.3A CN104664420A (en) | 2013-12-01 | 2013-12-01 | Preparation method of flavored beef tongues |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310634295.3A CN104664420A (en) | 2013-12-01 | 2013-12-01 | Preparation method of flavored beef tongues |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104664420A true CN104664420A (en) | 2015-06-03 |
Family
ID=53300425
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310634295.3A Pending CN104664420A (en) | 2013-12-01 | 2013-12-01 | Preparation method of flavored beef tongues |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104664420A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373409A (en) * | 2017-08-18 | 2017-11-24 | 莆田市城厢区诚味食品有限公司 | A kind of crisp cow tongue of paste flavor and preparation method thereof |
| CN111387429A (en) * | 2020-03-04 | 2020-07-10 | 成都非常有食品科技有限公司 | Quick-frozen prepared rattan pepper flavored beef tongue and processing method thereof |
-
2013
- 2013-12-01 CN CN201310634295.3A patent/CN104664420A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373409A (en) * | 2017-08-18 | 2017-11-24 | 莆田市城厢区诚味食品有限公司 | A kind of crisp cow tongue of paste flavor and preparation method thereof |
| CN111387429A (en) * | 2020-03-04 | 2020-07-10 | 成都非常有食品科技有限公司 | Quick-frozen prepared rattan pepper flavored beef tongue and processing method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150603 |