CN1050672A - The production technology that a kind of ox (sheep) whip is done - Google Patents
The production technology that a kind of ox (sheep) whip is done Download PDFInfo
- Publication number
- CN1050672A CN1050672A CN90108792A CN90108792A CN1050672A CN 1050672 A CN1050672 A CN 1050672A CN 90108792 A CN90108792 A CN 90108792A CN 90108792 A CN90108792 A CN 90108792A CN 1050672 A CN1050672 A CN 1050672A
- Authority
- CN
- China
- Prior art keywords
- sheep
- whip
- done
- production technology
- sheet
- 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.)
- Granted
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of ox (sheep) whip is done production technology, is divided into cleaning, high temperature and boils and boil, cool off and washing, slitting, drying, be packaged into six steps such as bag.Ox (sheep) after handling through this technological process but whip is done long term storage, be difficult for damaging by worms, not perishable spoiled, and easily retransmit, adopt fry dried food ingredients, water to send out and all can make ox (sheep) whip do bulk softness, be convenient to the cooking and eat.It is edible that this high-grade nutrient body-building food not only is suitable for average family, also can become the delicious food in luxurious hotel restaurant.
Description
The invention belongs to the processing method of livestock products processing method, particularly ox (sheep) whip.
Ox (sheep) whip is not only a kind of senior livestock products that can be edible, and is a kind of medicinal health food of preciousness, has the magical effect of nourishing and strengthening vital, but its processing preservation is failed to be well solved.People consider that bright ox (sheep) whip is difficult for storing, and then adopt directly with the air dry of bright ox (sheep) whip whole piece.But this dried ox (sheep) whip bar is easily damaged by worms, perishable spoiled (particularly evident in humid climates), particularly this dried ox (sheep) whip bar without any processing is difficult for retransmitting, and decontamination is cleaned numerous and diverse, edible very inconvenience has restricted utilization of ox (sheep) whip reasonable resources and exploitation.
The objective of the invention is to provides a kind of ox (sheep) whip dried processing method at above-mentioned weak point of the prior art.This ox (sheep) whip after processing is done, can not only long term storage, be difficult for damaging by worms, and not perishable spoiled, and cook easyly, and keep the nutrition of himself substantially.
The present invention is boiled by cleaning-high temperature to boil-cool off and is realized with technological process such as washing-slitting (sheet)-drying-be packaged into bag grade that ox (sheep) whip is dried and process.
Matting: bright ox (sheep) whip inserted in 10 ℃-50 ℃ the water and clean, remove outer skin and ejaculatory duct, and cut off along the urethra hole, clean and Ex-all urethra tube endodermis, thereby the dirt in bright ox (sheep) whip is removed clean with scissors.
The high temperature boiling procedure that boils: bright ox (sheep) whip that will clean is in the 0.5-2atm(gauge pressure) under, boiling 15-40 minute.If put a little salt in clear water, effect is better.
Cooling and washing procedure: the intermediate products that will boil after boiling cool off, and cooled ox (sheep) whip is inserted in the clear water again wash, and purpose is to remove the outer mucus of ox (sheep) whip.
Slitting (sheet) operation: ox (sheep) whip is cut into and is about the 5-6 centimetre, and the strip of wide about 0.2-0.4 centimetre or sheet are so that packing and edible.
Drying process: adopt air dry and firing equipment drying all can, the final water content that guarantees that ox (sheep) whip is after drying done is lower than 5%.
Packaging process: will do through ox (sheep) whip after above-mentioned operation is handled, and be packaged into bag, and be convenient to store and transportation by constant weight.
Utilize ox (sheep) whip that process provided by the invention is processed into to do, both guaranteed long term storage, and send out again when edible rise very convenient, through retransmit bulk after volume big, send out with fry dried food ingredients and water during repeating transmission and all can.During fry dried food ingredients,, put into ox (sheep) whip and do, stir rusting to 8 maturation, send out open after, speed goes in the cold water to soak 8-10 hour, with the diluted alkaline washing stain of deoiling, can cook edible.When water was sent out, available hot water soaked in cool-bag 15-18 hour, can feel like jelly.
There are five big pastoral areas in China, and ox (sheep) whip aboundresources is stored and edible problem because the present invention solves preferably, will make ox (sheep) whip do this high-class healthy food situation of selling well domestic market and even international market.
Claims (2)
1, a kind of ox (sheep) whip is done production technology, comprises following operation:
(1) cleans
A, wash bright ox (sheep) whip, remove outer skin and ejaculatory duct with 10 ℃ of-50 ℃ of clear water;
B, cleaning and Ex-all urethra tube endodermis;
(2) high temperature boils and boils
Ox (sheep) whip of cleaning under 0.5-2atm (gauge pressure), boiling 15-40 minute;
(3) cooling and washing
To boil ox (sheep) whip cooling after boiling, and with clear water flush away skin mucus;
(4) slitting (sheet)
Ox (sheep) whip is cut into strip or sheet;
(5) drying
Ox (sheep) whip bar or sheet are carried out air dry or use the firing equipment drying, make its water content be lower than 5%.
2, ox according to claim 1 (sheep) whip is done production technology, it is characterized in that: the strip that ox (sheep) whip can be cut into long 4-6 centimetre, wide 0.2-0.4 centimetre.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN90108792A CN1022887C (en) | 1990-10-27 | 1990-10-27 | Technology for producing dried bull (ram) external genitals |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN90108792A CN1022887C (en) | 1990-10-27 | 1990-10-27 | Technology for producing dried bull (ram) external genitals |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1050672A true CN1050672A (en) | 1991-04-17 |
| CN1022887C CN1022887C (en) | 1993-12-01 |
Family
ID=4881136
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN90108792A Expired - Fee Related CN1022887C (en) | 1990-10-27 | 1990-10-27 | Technology for producing dried bull (ram) external genitals |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1022887C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107019163A (en) * | 2014-05-15 | 2017-08-08 | 徐小芹 | A kind of ox (sheep) whip does production technology |
-
1990
- 1990-10-27 CN CN90108792A patent/CN1022887C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107019163A (en) * | 2014-05-15 | 2017-08-08 | 徐小芹 | A kind of ox (sheep) whip does production technology |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1022887C (en) | 1993-12-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103238854A (en) | Production method of air-dried yak meat | |
| CN100340194C (en) | Method for processing instant fresh sea cucumber | |
| CN101869305A (en) | Method for processing and making flexible-packaging vacuum smoke meat | |
| CN1139331C (en) | Fig chip and its making process | |
| CN1022887C (en) | Technology for producing dried bull (ram) external genitals | |
| CN103876167A (en) | Production method of roasted Xiang pig | |
| CN109527459B (en) | Dried litchi preparation method | |
| CN106360414A (en) | Processing method of air dried duck | |
| CN101138424B (en) | Gas jet impact puffing hogskin producing method | |
| CN109832327A (en) | A kind of mackerel coating-film fresh-keeping method | |
| CN1335076A (en) | Fresh tea and its making process | |
| CN102273664A (en) | Production method of fish cake | |
| CN104957341A (en) | Processing method of novel primary-taste dried fruits and drying method of primary-taste dried fruits through Binchotan | |
| CN108740808A (en) | A kind of formula and production method of the instant pig tongue product of leisure | |
| CN103462109B (en) | Liquor-saturated gingko fruit leisure food and production method thereof | |
| CN105454408A (en) | Room-temperature hot-air drying dehydration processing method for fresh bitter gourd | |
| CN208836982U (en) | A kind of preserved vegetable bamboo shoot silk continuous sterilization device | |
| CN1726809A (en) | Method for preparing bitter bamboo shoot in soft package | |
| CN1084029A (en) | A kind of opening pine production technology | |
| CN111213813A (en) | Fresh-keeping production process for packaging fresh cooked food | |
| JP5500520B2 (en) | Manufacturing method | |
| CN100350858C (en) | Method for processing convenient bean food | |
| CN1141032C (en) | Dry beancurd fresh keeping method | |
| JPS5867144A (en) | Preparation of chilled food of green vegetable | |
| CN109221372A (en) | A kind of dried bamboo shoot slice drying processing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |