CN105410715A - Spicy shredded bovine ears and preparation method thereof - Google Patents
Spicy shredded bovine ears and preparation method thereof Download PDFInfo
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- CN105410715A CN105410715A CN201510928099.6A CN201510928099A CN105410715A CN 105410715 A CN105410715 A CN 105410715A CN 201510928099 A CN201510928099 A CN 201510928099A CN 105410715 A CN105410715 A CN 105410715A
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Abstract
The invention relates to spicy shredded bovine ears and a preparation method thereof. The spicy shredded bovine ears are prepared from components in parts by weight as follows: 900-1,100 parts of bovine ears, 50-70 parts of salt, 40-60 parts of monosodium glutamate, 20-40 parts of white granulated sugar, 20-40 parts of sesame oil, 45-55 parts of chilies, 40-50 parts of pepper, 40-50 parts of onions, 9-11 parts of dahurian angelica roots, 6-8 parts of Amomum tsaoko, 5-7 parts of wrinkled gianthyssop herbs, 3-5 parts of nutmeg, 3-5 parts of bay leaves, 4-6 parts of long pepper, 10-12 parts of star anise, 10-14 parts of Sichuan pepper, 3-5 parts of anise, 30-50 parts of dried ginger, 4-6 parts of Alpinia officinarum and 80-120 parts of red pepper oil. The spicy shredded bovine ears after processing are free of fishy smell, the tissue structure of the bovine ears is not damaged, nutrition is not lost, rich nutrition can be provided for a human body, and the spicy shredded bovine ears are portable and easy to store. The spicy shredded bovine ears are unique in taste, crispy and tasty, have long aftertaste and meet the requirements of customers for diverse bovine ear foods.
Description
Technical field
The present invention relates to the ears of an ox or cow silk and preparation method thereof, be specifically related to spicy the ears of an ox or cow silk and preparation method thereof.
Background technology
The ears of an ox or cow is the food that fat content is low, be of high nutritive value.The ears of an ox or cow is crisp, fragrant and pleasant to taste but also delicious flavour not only, is therefore more and more subject to the welcome of consumers in general.The ears of an ox or cow food taste is in the market single, not easily preserve and not portable, be difficult to meet the demand of consumer to diversified the ears of an ox or cow food.Be difficult to when processing the ears of an ox or cow remove the fishy smell of the ears of an ox or cow, and add the institutional framework of easily destroying the ears of an ox or cow man-hour thus cause nutrition leak.
Summary of the invention
The object of this invention is to provide spicy the ears of an ox or cow silk and preparation method thereof, this spicy the ears of an ox or cow silk is easy to carry, is easy to preserve, and special taste, does not have fishy smell and add nutrition in man-hour not easily to run off, can meet the demand of consumer to diversified the ears of an ox or cow food.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is: spicy the ears of an ox or cow silk, is dialled, 10-12 part anise, 10-14 part Chinese prickly ash, 3-5 part anise, 30-50 part rhizoma zingiberis, 4-6 part galingal and 80-120 part capsicum chilli oil form according to parts by weight by 900-1100 part the ears of an ox or cow, 50-70 part edible salt, 40-60 part monosodium glutamate, 20-40 part white granulated sugar, 20-40 part sesame oil, 45-55 part capsicum, 40-50 part fiber crops green pepper, 40-50 part onion, 9-11 part root of Dahurain angelica, 6-8 part tsaoko, 5-7 part wrinkled giant hyssop, 3-5 part nutmeg, 3-5 part spiceleaf, 4-6 part Bi.
The preparation method of described spicy the ears of an ox or cow silk, comprises the following steps:
Step one, according to parts by weight, get 900-1100 part the ears of an ox or cow, 50-70 part edible salt, 40-60 part monosodium glutamate, 20-40 part white granulated sugar, 20-40 part sesame oil, 45-55 part capsicum, 40-50 part fiber crops green pepper, 40-50 part onion, 9-11 part root of Dahurain angelica, 6-8 part tsaoko, 5-7 part wrinkled giant hyssop, 3-5 part nutmeg, 3-5 part spiceleaf, 4-6 part Bi dial, 10-12 part anise, 10-14 part Chinese prickly ash, 3-5 part anise, 30-50 part rhizoma zingiberis, 4-6 part galingal and 80-120 part capsicum chilli oil as raw material, for subsequent use;
Step 2, get from raw material for subsequent use after water that the ears of an ox or cow puts into 72-75 DEG C boils 15 minutes and pull out, first with grainer, hair most on the ears of an ox or cow is wiped off, then burn not scraping clean hair with alcohol blast burner;
Step 3, the ears of an ox or cow having scraped hair put into pull out after boiling water boils 45-50 minute dry in the air cool, and with mowing cutter finishing the ears of an ox or cow;
Step 4, the ears of an ox or cow trimmed is put into boiling water boil 1 minute;
Step 5, the ears of an ox or cow well-done in step 4 is put into filament cutter be cut into the ears of an ox or cow silk;
Step 6, get from raw material for subsequent use onion peeling, be cut into onion fourth after cleaning;
Step 7, from raw material for subsequent use, get capsicum, numb green pepper, the root of Dahurain angelica, tsaoko, wrinkled giant hyssop, nutmeg, spiceleaf, Bi dial, anise, Chinese prickly ash, anise, rhizoma zingiberis, onion fourth in galingal and step 6 put into bundle, make halogen material bag;
Step 8, from raw material for subsequent use, get edible salt, 1/2 monosodium glutamate, white granulated sugar and sesame oil and get the ears of an ox or cow silk and halogen material bag and together put into after boiling water boils 30 minutes and pull out, spread out and be cooled to normal temperature;
Step 9, from raw material for subsequent use, get capsicum chilli oil and remaining monosodium glutamate put into well-done the ears of an ox or cow silk and mix thoroughly;
Step 10, with aluminium foil bag by sterilization after the ears of an ox or cow silk vacuum packaging of mixing thoroughly, then be finished product after cooling.
The present invention has following beneficial effect: spicy the ears of an ox or cow silk of the present invention and preparation method thereof, and the spicy the ears of an ox or cow silk produced can not only provide abundant nutrition to human body, and easy to carry, be easy to preserve.The ears of an ox or cow silk of the present invention does not have fishy smell and does not destroy the institutional framework of the ears of an ox or cow after processing, and nutrition is not run off.The ears of an ox or cow silk special taste of the present invention, delicious and crisp are tasty and refreshing, long times of aftertaste, meet the demand of consumer to diversified the ears of an ox or cow food.
Detailed description of the invention
In conjunction with following specific embodiment, the present invention is described in further detail, and protection scope of the present invention is not limited to following examples.Implement process of the present invention, condition, reagent, experimental technique etc., except the following content mentioned specially, be universal knowledege and the common practise of this area, the present invention is not particularly limited content.
Embodiment 1
The preparation method of spicy the ears of an ox or cow silk comprises the following steps:
Step one, according to parts by weight, get 900 parts of the ears of an ox or cows, 50 portions of edible salts, 40 portions of monosodium glutamates, 20 portions of white granulated sugars, 20 parts of sesame oil, 45 portions of capsicums, 40 parts of numb greens pepper, 40 portions of onions, 9 parts of roots of Dahurain angelica, 6 parts of tsaokos, 5 portions of wrinkled giant hyssops, 3 parts of nutmegs, 3 portions of spiceleafs, 4 parts of Bi dial, 10 parts of anises, 10 portions of Chinese prickly ashes, 3 parts of anises, 30 portions of rhizoma zingiberis, 4 parts of galingals and 80 parts of capsicum chilli oil as raw material, for subsequent use;
Step 2, get from raw material for subsequent use after water that the ears of an ox or cow puts into 72-75 DEG C boils 15 minutes and pull out, first with grainer, hair most on the ears of an ox or cow is wiped off, then burn not scraping clean hair with alcohol blast burner;
Step 3, the ears of an ox or cow having scraped hair put into pull out after boiling water boils 45-50 minute dry in the air cool, and with mowing cutter finishing the ears of an ox or cow;
Step 4, the ears of an ox or cow trimmed is put into boiling water boil 1 minute;
Step 5, the ears of an ox or cow well-done in step 4 is put into filament cutter be cut into the ears of an ox or cow silk;
Step 6, get from raw material for subsequent use onion peeling, be cut into onion fourth after cleaning;
Step 7, from raw material for subsequent use, get capsicum, numb green pepper, the root of Dahurain angelica, tsaoko, wrinkled giant hyssop, nutmeg, spiceleaf, Bi dial, anise, Chinese prickly ash, anise, rhizoma zingiberis, onion fourth in galingal and step 6 put into bundle, make halogen material bag;
Step 8, from raw material for subsequent use, get edible salt, 1/2 monosodium glutamate, white granulated sugar and sesame oil and get the ears of an ox or cow silk and halogen material bag and together put into after boiling water boils 30 minutes and pull out, spread out and be cooled to normal temperature;
Step 9, from raw material for subsequent use, get capsicum chilli oil and remaining monosodium glutamate put into well-done the ears of an ox or cow silk and mix thoroughly;
Step 10, with aluminium foil bag by sterilization after the ears of an ox or cow silk vacuum packaging of mixing thoroughly, then be finished product after cooling.
Embodiment 2
The preparation method of spicy the ears of an ox or cow silk comprises the following steps:
Step one, according to parts by weight, get 950 parts of the ears of an ox or cows, 55 portions of edible salts, 45 portions of monosodium glutamates, 25 portions of white granulated sugars, 25 parts of sesame oil, 47 portions of capsicums, 43 parts of numb greens pepper, 42 portions of onions, 9.5 parts of roots of Dahurain angelica, 6.5 parts of tsaokos, 5.5 portions of wrinkled giant hyssops, 3.5 parts of nutmegs, 3.5 portions of spiceleafs, 4.5 parts of Bi dial, 10.5 parts of anises, 11 portions of Chinese prickly ashes, 3.5 parts of anises, 35 portions of rhizoma zingiberis, 4.5 parts of galingals and 90 parts of capsicum chilli oil as raw material, for subsequent use;
Step 2, get from raw material for subsequent use after water that the ears of an ox or cow puts into 72-75 DEG C boils 15 minutes and pull out, first with grainer, hair most on the ears of an ox or cow is wiped off, then burn not scraping clean hair with alcohol blast burner;
Step 3, the ears of an ox or cow having scraped hair put into pull out after boiling water boils 45-50 minute dry in the air cool, and with mowing cutter finishing the ears of an ox or cow;
Step 4, the ears of an ox or cow trimmed is put into boiling water boil 1 minute;
Step 5, the ears of an ox or cow well-done in step 4 is put into filament cutter be cut into the ears of an ox or cow silk;
Step 6, get from raw material for subsequent use onion peeling, be cut into onion fourth after cleaning;
Step 7, from raw material for subsequent use, get capsicum, numb green pepper, the root of Dahurain angelica, tsaoko, wrinkled giant hyssop, nutmeg, spiceleaf, Bi dial, anise, Chinese prickly ash, anise, rhizoma zingiberis, onion fourth in galingal and step 6 put into bundle, make halogen material bag;
Step 8, from raw material for subsequent use, get edible salt, 1/2 monosodium glutamate, white granulated sugar and sesame oil and get the ears of an ox or cow silk and halogen material bag and together put into after boiling water boils 30 minutes and pull out, spread out and be cooled to normal temperature;
Step 9, from raw material for subsequent use, get capsicum chilli oil and remaining monosodium glutamate put into well-done the ears of an ox or cow silk and mix thoroughly;
Step 10, with aluminium foil bag by sterilization after the ears of an ox or cow silk vacuum packaging of mixing thoroughly, then be finished product after cooling.
Embodiment 3
The preparation method of spicy the ears of an ox or cow silk comprises the following steps:
Step one, according to parts by weight, get 1000 parts of the ears of an ox or cows, 60 portions of edible salts, 50 portions of monosodium glutamates, 30 portions of white granulated sugars, 30 parts of sesame oil, 50 portions of capsicums, 45 parts of numb greens pepper, 45 portions of onions, 10 parts of roots of Dahurain angelica, 7 parts of tsaokos, 6 portions of wrinkled giant hyssops, 4 parts of nutmegs, 4 portions of spiceleafs, 5 parts of Bi dial, 11 parts of anises, 12 portions of Chinese prickly ashes, 4 parts of anises, 40 portions of rhizoma zingiberis, 5 parts of galingals and 100 parts of capsicum chilli oil as raw material, for subsequent use;
Step 2, get from raw material for subsequent use after water that the ears of an ox or cow puts into 72-75 DEG C boils 15 minutes and pull out, first with grainer, hair most on the ears of an ox or cow is wiped off, then burn not scraping clean hair with alcohol blast burner;
Step 3, the ears of an ox or cow having scraped hair put into pull out after boiling water boils 45-50 minute dry in the air cool, and with mowing cutter finishing the ears of an ox or cow;
Step 4, the ears of an ox or cow trimmed is put into boiling water boil 1 minute;
Step 5, the ears of an ox or cow well-done in step 4 is put into filament cutter be cut into the ears of an ox or cow silk;
Step 6, get from raw material for subsequent use onion peeling, be cut into onion fourth after cleaning;
Step 7, from raw material for subsequent use, get capsicum, numb green pepper, the root of Dahurain angelica, tsaoko, wrinkled giant hyssop, nutmeg, spiceleaf, Bi dial, anise, Chinese prickly ash, anise, rhizoma zingiberis, onion fourth in galingal and step 6 put into bundle, make halogen material bag;
Step 8, from raw material for subsequent use, get edible salt, 1/2 monosodium glutamate, white granulated sugar and sesame oil and get the ears of an ox or cow silk and halogen material bag and together put into after boiling water boils 30 minutes and pull out, spread out and be cooled to normal temperature;
Step 9, from raw material for subsequent use, get capsicum chilli oil and remaining monosodium glutamate put into well-done the ears of an ox or cow silk and mix thoroughly;
Step 10, with aluminium foil bag by sterilization after the ears of an ox or cow silk vacuum packaging of mixing thoroughly, then be finished product after cooling.
Embodiment 4
The preparation method of spicy the ears of an ox or cow silk comprises the following steps:
Step one, according to parts by weight, get 1050 parts of the ears of an ox or cows, 65 portions of edible salts, 55 portions of monosodium glutamates, 35 portions of white granulated sugars, 35 parts of sesame oil, 53 portions of capsicums, 47 parts of numb greens pepper, 48 portions of onions, 10.5 parts of roots of Dahurain angelica, 7.5 parts of tsaokos, 6.5 portions of wrinkled giant hyssops, 4.5 parts of nutmegs, 4.5 portions of spiceleafs, 5.5 parts of Bi dial, 11.5 parts of anises, 13 portions of Chinese prickly ashes, 4.5 parts of anises, 45 portions of rhizoma zingiberis, 5.5 parts of galingals and 110 parts of capsicum chilli oil as raw material, for subsequent use;
Step 2, get from raw material for subsequent use after water that the ears of an ox or cow puts into 72-75 DEG C boils 15 minutes and pull out, first with grainer, hair most on the ears of an ox or cow is wiped off, then burn not scraping clean hair with alcohol blast burner;
Step 3, the ears of an ox or cow having scraped hair put into pull out after boiling water boils 45-50 minute dry in the air cool, and with mowing cutter finishing the ears of an ox or cow;
Step 4, the ears of an ox or cow trimmed is put into boiling water boil 1 minute;
Step 5, the ears of an ox or cow well-done in step 4 is put into filament cutter be cut into the ears of an ox or cow silk;
Step 6, get from raw material for subsequent use onion peeling, be cut into onion fourth after cleaning;
Step 7, from raw material for subsequent use, get capsicum, numb green pepper, the root of Dahurain angelica, tsaoko, wrinkled giant hyssop, nutmeg, spiceleaf, Bi dial, anise, Chinese prickly ash, anise, rhizoma zingiberis, onion fourth in galingal and step 6 put into bundle, make halogen material bag;
Step 8, from raw material for subsequent use, get edible salt, 1/2 monosodium glutamate, white granulated sugar and sesame oil and get the ears of an ox or cow silk and halogen material bag and together put into after boiling water boils 30 minutes and pull out, spread out and be cooled to normal temperature;
Step 9, from raw material for subsequent use, get capsicum chilli oil and remaining monosodium glutamate put into well-done the ears of an ox or cow silk and mix thoroughly;
Step 10, with aluminium foil bag by sterilization after the ears of an ox or cow silk vacuum packaging of mixing thoroughly, then be finished product after cooling.
Embodiment 5
The preparation method of spicy the ears of an ox or cow silk comprises the following steps:
Step one, according to parts by weight, get 1100 parts of the ears of an ox or cows, 70 portions of edible salts, 60 portions of monosodium glutamates, 40 portions of white granulated sugars, 40 parts of sesame oil, 55 portions of capsicums, 50 parts of numb greens pepper, 50 portions of onions, 11 parts of roots of Dahurain angelica, 8 parts of tsaokos, 7 portions of wrinkled giant hyssops, 5 parts of nutmegs, 5 portions of spiceleafs, 6 parts of Bi dial, 12 parts of anises, 14 portions of Chinese prickly ashes, 5 parts of anises, 50 portions of rhizoma zingiberis, 6 parts of galingals and 120 parts of capsicum chilli oil as raw material, for subsequent use;
Step 2, get from raw material for subsequent use after water that the ears of an ox or cow puts into 72-75 DEG C boils 15 minutes and pull out, first with grainer, hair most on the ears of an ox or cow is wiped off, then burn not scraping clean hair with alcohol blast burner;
Step 3, the ears of an ox or cow having scraped hair put into pull out after boiling water boils 45-50 minute dry in the air cool, and with mowing cutter finishing the ears of an ox or cow;
Step 4, the ears of an ox or cow trimmed is put into boiling water boil 1 minute;
Step 5, the ears of an ox or cow well-done in step 4 is put into filament cutter be cut into the ears of an ox or cow silk;
Step 6, get from raw material for subsequent use onion peeling, be cut into onion fourth after cleaning;
Step 7, from raw material for subsequent use, get capsicum, numb green pepper, the root of Dahurain angelica, tsaoko, wrinkled giant hyssop, nutmeg, spiceleaf, Bi dial, anise, Chinese prickly ash, anise, rhizoma zingiberis, onion fourth in galingal and step 6 put into bundle, make halogen material bag;
Step 8, from raw material for subsequent use, get edible salt, 1/2 monosodium glutamate, white granulated sugar and sesame oil and get the ears of an ox or cow silk and halogen material bag and together put into after boiling water boils 30 minutes and pull out, spread out and be cooled to normal temperature;
Step 9, from raw material for subsequent use, get capsicum chilli oil and remaining monosodium glutamate put into well-done the ears of an ox or cow silk and mix thoroughly;
Step 10, with aluminium foil bag by sterilization after the ears of an ox or cow silk vacuum packaging of mixing thoroughly, then be finished product after cooling.
Claims (2)
1. spicy the ears of an ox or cow silk, is characterized in that: dialled by 900-1100 part the ears of an ox or cow, 50-70 part edible salt, 40-60 part monosodium glutamate, 20-40 part white granulated sugar, 20-40 part sesame oil, 45-55 part capsicum, 40-50 part fiber crops green pepper, 40-50 part onion, 9-11 part root of Dahurain angelica, 6-8 part tsaoko, 5-7 part wrinkled giant hyssop, 3-5 part nutmeg, 3-5 part spiceleaf, 4-6 part Bi according to parts by weight, 10-12 part anise, 10-14 part Chinese prickly ash, 3-5 part anise, 30-50 part rhizoma zingiberis, 4-6 part galingal and 80-120 part capsicum chilli oil form.
2. the preparation method of spicy the ears of an ox or cow silk as claimed in claim 1, is characterized in that: comprise the following steps:
Step one, according to parts by weight, get 900-1100 part the ears of an ox or cow, 50-70 part edible salt, 40-60 part monosodium glutamate, 20-40 part white granulated sugar, 20-40 part sesame oil, 45-55 part capsicum, 40-50 part fiber crops green pepper, 40-50 part onion, 9-11 part root of Dahurain angelica, 6-8 part tsaoko, 5-7 part wrinkled giant hyssop, 3-5 part nutmeg, 3-5 part spiceleaf, 4-6 part Bi dial, 10-12 part anise, 10-14 part Chinese prickly ash, 3-5 part anise, 30-50 part rhizoma zingiberis, 4-6 part galingal and 80-120 part capsicum chilli oil as raw material, for subsequent use;
Step 2, get from raw material for subsequent use after water that the ears of an ox or cow puts into 72-75 DEG C boils 15 minutes and pull out, first with grainer, hair most on the ears of an ox or cow is wiped off, then burn not scraping clean hair with alcohol blast burner;
Step 3, the ears of an ox or cow having scraped hair put into pull out after boiling water boils 45-50 minute dry in the air cool, and with mowing cutter finishing the ears of an ox or cow;
Step 4, the ears of an ox or cow trimmed is put into boiling water boil 1 minute;
Step 5, the ears of an ox or cow well-done in step 4 is put into filament cutter be cut into the ears of an ox or cow silk;
Step 6, get from raw material for subsequent use onion peeling, be cut into onion fourth after cleaning;
Step 7, from raw material for subsequent use, get capsicum, numb green pepper, the root of Dahurain angelica, tsaoko, wrinkled giant hyssop, nutmeg, spiceleaf, Bi dial, anise, Chinese prickly ash, anise, rhizoma zingiberis, onion fourth in galingal and step 6 put into bundle, make halogen material bag;
Step 8, from raw material for subsequent use, get edible salt, 1/2 monosodium glutamate, white granulated sugar and sesame oil and get the ears of an ox or cow silk and halogen material bag and together put into after boiling water boils 30 minutes and pull out, spread out and be cooled to normal temperature;
Step 9, from raw material for subsequent use, get capsicum chilli oil and remaining monosodium glutamate put into well-done the ears of an ox or cow silk and mix thoroughly;
Step 10, with aluminium foil bag by sterilization after the ears of an ox or cow silk vacuum packaging of mixing thoroughly, then be finished product after cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510928099.6A CN105410715A (en) | 2015-12-15 | 2015-12-15 | Spicy shredded bovine ears and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510928099.6A CN105410715A (en) | 2015-12-15 | 2015-12-15 | Spicy shredded bovine ears and preparation method thereof |
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| Publication Number | Publication Date |
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| CN105410715A true CN105410715A (en) | 2016-03-23 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510928099.6A Pending CN105410715A (en) | 2015-12-15 | 2015-12-15 | Spicy shredded bovine ears and preparation method thereof |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613588A (en) * | 2012-04-19 | 2012-08-01 | 四川高金食品股份有限公司 | Instant salted pig gristle food and processing technology thereof |
-
2015
- 2015-12-15 CN CN201510928099.6A patent/CN105410715A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613588A (en) * | 2012-04-19 | 2012-08-01 | 四川高金食品股份有限公司 | Instant salted pig gristle food and processing technology thereof |
Non-Patent Citations (1)
| Title |
|---|
| 刘自华主编: "《极品麻辣菜》", 31 December 2004, 金盾出版社 * |
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Application publication date: 20160323 |
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