CN106235034A - A kind of method of stew in soy sauce Gaster Bovis seu Bubali - Google Patents
A kind of method of stew in soy sauce Gaster Bovis seu Bubali Download PDFInfo
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- CN106235034A CN106235034A CN201610616850.3A CN201610616850A CN106235034A CN 106235034 A CN106235034 A CN 106235034A CN 201610616850 A CN201610616850 A CN 201610616850A CN 106235034 A CN106235034 A CN 106235034A
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- China
- Prior art keywords
- bovis seu
- seu bubali
- gaster bovis
- soy sauce
- stew
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- XUFQPHANEAPEMJ-UHFFFAOYSA-N famotidine Chemical compound NC(N)=NC1=NC(CSCCC(N)=NS(N)(=O)=O)=CS1 XUFQPHANEAPEMJ-UHFFFAOYSA-N 0.000 title claims abstract description 75
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 32
- 235000013547 stew Nutrition 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims abstract description 20
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000007710 freezing Methods 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 14
- 238000004513 sizing Methods 0.000 claims abstract description 10
- 241001131796 Botaurus stellaris Species 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 5
- 239000006071 cream Substances 0.000 claims description 26
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 claims description 24
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 17
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 17
- 239000004223 monosodium glutamate Substances 0.000 claims description 17
- 241000287828 Gallus gallus Species 0.000 claims description 13
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 13
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 claims description 12
- 238000004108 freeze drying Methods 0.000 claims description 12
- 229940043353 maltol Drugs 0.000 claims description 12
- 238000010411 cooking Methods 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 239000003973 paint Substances 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 239000005452 food preservative Substances 0.000 abstract description 3
- 235000019249 food preservative Nutrition 0.000 abstract description 3
- 206010053615 Thermal burn Diseases 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 241000283690 Bos taurus Species 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 229910052736 halogen Inorganic materials 0.000 description 3
- 150000002367 halogens Chemical class 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000011435 rock Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 210000001364 upper extremity Anatomy 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241001107116 Castanospermum australe Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021279 black bean Nutrition 0.000 description 1
- 230000009172 bursting Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000005192 partition Methods 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/32—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging two or more different materials which must be maintained separate prior to use in admixture
- B65D81/3205—Separate rigid or semi-rigid containers joined to each other at their external surfaces
- B65D81/3211—Separate rigid or semi-rigid containers joined to each other at their external surfaces coaxially and provided with means facilitating admixture
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A kind of method that the invention discloses stew in soy sauce Gaster Bovis seu Bubali, it comprises the following steps: step one, is cleaned by Gaster Bovis seu Bubali, quick-boil with boiling water scald the most standby；Step 2, adds bittern material in water, and big fire is boiled, is then placed in Gaster Bovis seu Bubali, boiled；Step 3, opens moderate heat and simmers tasty；Step 4, takes out section, quick-freezing sizing；Step 5, vacuum freeze-drying；Step 6, prepares flavouring juice；Step 7, by the mounted box together with flavouring juice of the Gaster Bovis seu Bubali after lyophilizing, and described flavouring juice separates in box mutually with the Gaster Bovis seu Bubali after described lyophilizing.Use the Gaster Bovis seu Bubali of stew in soy sauce of the present invention, instant, delicious flavour, chew strength, it is not necessary to add food preservative and i.e. can reach the purpose of long-term preservation.
Description
Technical field
The invention belongs to food processing field, a kind of method of stew in soy sauce Gaster Bovis seu Bubali.
Background technology
Gaster Bovis seu Bubali sweet in the mouth, property are flat, energy qi-restoratives strengthening the spleen stomach, it is adaptable to body void, weakness of the spleen and stomach, dyspepsia person after being ill.Its nutrition
It is worth the abundantest, such as 100g cattle tripe i.e. contains protein 14.8g, fat 3.7g, calcium 22mg, phosphorus 84mg, ferrum
0.9mg, thiamine 0.04mg, riboflavin 0.20mg, nicotinic acid 3.6mg.Additionally, Gaster Bovis seu Bubali taste is the most delicious, deeply by numerous persons sponging on an aristocrat
Like, especially simmered beef tripe, the especially pickles that whet the appetite together on table in summer.
The technological process of stew in soy sauce Gaster Bovis seu Bubali comparative maturity is generally: raw material defrosting, Feedstock treating, precook, stew in soy sauce, pack, close
Seal, sterilize, be incubated inspection, packaging warehouse-in.In order to extend the shelf-life of stew in soy sauce Gaster Bovis seu Bubali, in addition to sterilization processing, the most also need to be
The additives such as preservative are added after stew in soy sauce.But, the existing food preservative overwhelming majority is synthetic, improper use
Having certain side effect, some preservative even contains trace toxin, and health can be caused necessarily by long-term Excess free enthalpy
Infringement.
In order to reduce the absorption of preservative, people are generally in oneself stew in soy sauce Gaster Bovis seu Bubali, are first cleaned by Gaster Bovis seu Bubali, quick-boil with boiling water
Scald the most standby.Being cleaned by Herba Alii fistulosi and cut long section, Bulbus Allii was clapped standby.Play oil cauldron, put into Herba Alii fistulosi, Rhizoma Zingiberis Recens, the quick-fried perfume (or spice) of Bulbus Allii, then spice residue is dragged for
Remove, then with the oil in bowl, black bean paste, peppery broad bean paste are fried perfume, then poured in hundred fragrant thick gravy pots, boil rolling with big fire, put into cattle
After tripe, turn little fire halogen about 2 hours, to available chopsticks through Gaster Bovis seu Bubali.Small pieces are cut in taking-up, enter in dish, sprinkle a little Flos Allii Fistulosi
I.e. complete.Though oneself stew in soy sauce safety and Health, preparation process is cumbersome, and the handicraft of different people is different, and halogen goes out
Taste also vary.How a kind of healthy and safe, the simmered beef tripe that can quickly eat is provided, is people's difficulties urgently to be resolved hurrily
Topic.
Summary of the invention
Present invention seek to address that the difficult problem mentioned in background technology, it is provided that a kind of method of stew in soy sauce Gaster Bovis seu Bubali, use the party
The Gaster Bovis seu Bubali of method stew in soy sauce can quickly eat, healthy and safe, delicious flavour.
In order to achieve the above object, present invention employs following technical scheme:
A kind of method of stew in soy sauce Gaster Bovis seu Bubali, comprises the following steps: step one, is cleaned by Gaster Bovis seu Bubali, quick-boils after scalding the most standby with boiling water；
Step 2, adds bittern material in water, and big fire is boiled, is then placed in Gaster Bovis seu Bubali, boiled；Step 3, opens moderate heat and simmers tasty；Step
Four, take out section, quick-freezing sizing；Step 5, vacuum freeze-drying；Step 6, prepares flavouring juice；Step 7, by the Gaster Bovis seu Bubali after lyophilizing
Mounted box together with flavouring juice, and described flavouring juice separates in box mutually with the Gaster Bovis seu Bubali after described lyophilizing.
The technical scheme improved as the present invention, described box is solid-liquid subpackage integral box, and it includes upper cartridge body and lower box body,
The lower sidewall of described upper cartridge body is provided with and the female thread of lower box body threaded engagement, and upper cartridge body inside sidewalls is positioned on female thread
Side has collar flange, and air-tightness intercepts catch and is fixed on described collar flange, the roof of upper cartridge body, sidewall and described gas
Close property intercepts catch and is collectively forming airtight chamber resettling, is additionally provided with draw ring, described draw ring between upper cartridge body and lower box body
Be connected to the lower edge of upper cartridge body and be prone to remove from upper cartridge body, described chamber resettling built with the Gaster Bovis seu Bubali after lyophilizing, described lower box
Body is equipped with flavouring juice.
As another technical scheme improved of the present invention, in step 2, described bittern material is mainly with Gaster Bovis seu Bubali weight percent
The Radix Glycyrrhizae 0.1～0.2 of ratio, Pericarpium Zanthoxyli 0.1～0.2, kowtow 0.3～0.5 in vain, the Radix Angelicae Dahuricae 0.3～0.5, Fructus Capsici 0.3～0.5, salt 0.8～
1.2, Rhizoma Zingiberis Recens 1.5～2, described water is 230～270；Preferably, in step 2, described bittern material is mainly with Gaster Bovis seu Bubali weight hundred
The Radix Glycyrrhizae 0.15 of proportion by subtraction, Pericarpium Zanthoxyli 0.15, kowtow 0.4 in vain, the Radix Angelicae Dahuricae 0.4, Fructus Capsici 0.4, salt 1, Rhizoma Zingiberis Recens 1.8, described water is 250.
As another technical scheme improved of the present invention, described step 3 also needs put into monosodium glutamate, chicken essence, cooking wine, Fructus Hordei Germinatus
Phenol, pot-stewed fowl flavouring cream, Carnis Sus domestica cream, and paint with sugar.
Further, in described step 3, monosodium glutamate, chicken essence, cooking wine, maltol, pot-stewed fowl flavouring cream, Carnis Sus domestica cream and sugar
Consumption be the monosodium glutamate 0.05～0.1 with Gaster Bovis seu Bubali percentage by weight, chicken essence 0.05～0.1, maltol 0.05～0.1, cooking wine 0.4～
0.6, sugar 1～1.5, pot-stewed fowl flavouring cream 1～1.5, Carnis Sus domestica cream 1.5～2.5；Preferably, in described step 3, monosodium glutamate, chicken essence, material
The consumption of wine, maltol, pot-stewed fowl flavouring cream, Carnis Sus domestica cream and sugar be the monosodium glutamate 0.08 with Gaster Bovis seu Bubali percentage by weight, chicken essence 0.08,
Maltol 0.08, cooking wine 0.5, sugar 1.2, pot-stewed fowl flavouring cream 1.2, Carnis Sus domestica cream 2.
Further, described flavouring juice predominantly with the water 30～40 of Gaster Bovis seu Bubali percentage by weight, chilli oil 4～5, soy sauce 2～
4, monosodium glutamate 0.3～0.5, white sugar 0.1～0.5, mashed garlic 2～4, refined salt 0.3～0.5, bruised ginger 0.3～0.5；Preferably, described tune
Material juice predominantly with the water 35 of Gaster Bovis seu Bubali percentage by weight, chilli oil 4.5, soy sauce 3, monosodium glutamate 0.4, white sugar 0.3, mashed garlic 3, refined salt 0.4,
Bruised ginger 0.4.
Further, in described step 4, quick-freezing setting temperature is-45 DEG C～-50 DEG C, quick-freezing sizing duration 0.5～1h；
Preferably quick-freezing setting temperature is-48 DEG C, quick-freezing sizing duration 40min, and Gaster Bovis seu Bubali is sliced into strip, and width is less than 2cm, a length of
3～5cm.
Further, in described step 5, lyophilization temperature is-25 DEG C～-35 DEG C, and lyophilization duration is not less than
6h, vacuum 15～30Pa；Preferably, described lyophilization temperature is-30 DEG C, a length of 8h during lyophilization, and vacuum is
20Pa, Gaster Bovis seu Bubali is sliced into strip, and width is less than 2cm, a length of 3～5cm.
Beneficial effect
The present invention uses brand-new preparation technology of the package, it is not necessary to use the additives such as food preservative i.e. to can reach for a long time
The purpose preserved.Gaster Bovis seu Bubali after stew in soy sauce, after vacuum freeze-drying, can retain nutritional labeling therein and fried sugar, moreover it is possible to retains halogen
The fragrance of material, the Gaster Bovis seu Bubali after lyophilizing has loose porous feature, possesses good rehydration.Only need to tear box when edible
Body and the draw ring of lower box body, then proceed to twist lower box body, makes bursting air-tightness in lower box body top intercept catch, then rocks box
Body, makes the Gaster Bovis seu Bubali after the lyophilizing in upper and lower box body mix homogeneously with flavouring juice, opens box body and can enjoy cuisines.Cattle after lyophilizing
Tripe is because absorbing flavouring juice, and taste is the most delicious, and Gaster Bovis seu Bubali also becomes pliable and tough and chews strength.
Accompanying drawing explanation
Fig. 1 is the solid-liquid subpackage integral box structural representation in the present invention.
Fig. 2 is the solid-liquid subpackage integral box structural perspective in the present invention.
Wherein, 1-upper cartridge body, 2-lower box body, 3-female thread, 4-collar flange, 5-air-tightness stops partition, 6-containing cavity
Room, 7-draw ring, 71-draw ring button, 72-opening, 8-connects post.
Detailed description of the invention
Understand the present invention to make those skilled in the art become apparent from legibly, carry out in detail in conjunction with detailed description of the invention
Describe in detail bright.
The method of the stew in soy sauce Gaster Bovis seu Bubali in the present invention, mainly comprises the steps that
Step one, cleans Gaster Bovis seu Bubali, quick-boils after scalding the most standby with boiling water.
Step 2, adds bittern material in water, and big fire is boiled, is then placed in Gaster Bovis seu Bubali, boiled；Described bittern material is mainly with Gaster Bovis seu Bubali
The Radix Glycyrrhizae 0.1～0.2 of percentage by weight, Pericarpium Zanthoxyli 0.1～0.2, kowtow 0.3～0.5 in vain, the Radix Angelicae Dahuricae 0.3～0.5, Fructus Capsici 0.3～0.5,
Salt 0.8～1.2, Rhizoma Zingiberis Recens 1.5～2, described water is 230～270；Preferably, described bittern material is mainly with Gaster Bovis seu Bubali percentage by weight
Radix Glycyrrhizae 0.15, Pericarpium Zanthoxyli 0.15, kowtow 0.4 in vain, the Radix Angelicae Dahuricae 0.4, Fructus Capsici 0.4, salt 1, Rhizoma Zingiberis Recens 1.8, described water is 250.
Step 3, opens moderate heat and simmers tasty；In order to make Gaster Bovis seu Bubali more delicious, at this in step, also need to put into monosodium glutamate, chicken essence, material
Wine, maltol, pot-stewed fowl flavouring cream, Carnis Sus domestica cream, and paint with sugar；Described monosodium glutamate, chicken essence, cooking wine, maltol, pot-stewed fowl flavouring cream,
The consumption of Carnis Sus domestica cream and sugar is the monosodium glutamate 0.05～0.1 with Gaster Bovis seu Bubali percentage by weight, chicken essence 0.05～0.1, maltol 0.05
～0.1, cooking wine 0.4～0.6, sugar 1～1.5, pot-stewed fowl flavouring cream 1～1.5, Carnis Sus domestica cream 1.5～2.5；Preferably, described monosodium glutamate,
The consumption of chicken essence, cooking wine, maltol, pot-stewed fowl flavouring cream, Carnis Sus domestica cream and sugar is the monosodium glutamate 0.08 with Gaster Bovis seu Bubali percentage by weight, chicken
Essence 0.08, maltol 0.08, cooking wine 0.5, sugar 1.2, pot-stewed fowl flavouring cream 1.2, Carnis Sus domestica cream 2.
Step 4, takes out section, quick-freezing sizing；Such as, Gaster Bovis seu Bubali is cut into strip, width be less than 2cm, a length of 3～
5cm；Quick-freezing setting temperature is-45 DEG C～-50 DEG C, quick-freezing sizing duration 0.5～1h；Preferably quick-freezing setting temperature is-48 DEG C, speed
Freeze sizing duration 40min.
Step 5, vacuum freeze-drying；Lyophilization temperature is-25 DEG C～-35 DEG C, and lyophilization duration is not less than 6h, vacuum
Degree 15～30Pa；Preferably, described lyophilization temperature is-30 DEG C, a length of 8h during lyophilization, and vacuum is 20Pa.
Step 6, prepares flavouring juice；Described flavouring juice predominantly with the water 30～40 of Gaster Bovis seu Bubali percentage by weight, chilli oil 4～
5, soy sauce 2～4, monosodium glutamate 0.3～0.5, white sugar 0.1～0.5, mashed garlic 2～4, refined salt 0.3～0.5, bruised ginger 0.3～0.5；Preferably
Ground, described flavouring juice is mainly the water 35 with Gaster Bovis seu Bubali percentage by weight, chilli oil 4.5, soy sauce 3, monosodium glutamate 0.4, white sugar 0.3, mashed garlic
3, refined salt 0.4, bruised ginger 0.4.
Step 7, by the mounted box together with flavouring juice of the Gaster Bovis seu Bubali after lyophilizing, and the Gaster Bovis seu Bubali after described flavouring juice and described lyophilizing
Box separates mutually.Such as flavouring juice is individually packed, then will be equipped with the packaging bag of flavouring juice together with the Gaster Bovis seu Bubali after lyophilizing
Load in disposable packaging box.Open packing box time edible, tear the packaging bag equipped with flavouring juice, flavouring juice is poured into disposably
In packing box, mix thoroughly, i.e. edible.
In the present invention, inventor have developed a kind of preferably container solid-liquid subpackage integral box, as shown in Figure 1.It
Can the Gaster Bovis seu Bubali after flavouring juice and lyophilizing be fitted into wherein, only need during use to twist, rock, open, delicious food can be had
Stew in soy sauce Gaster Bovis seu Bubali, and the full interest of this edible process.Described solid-liquid subpackage integral box includes upper cartridge body 1 and lower box body 2, described on
The lower sidewall of box body 1 is provided with and the female thread 3 of lower box body 2 threaded engagement, and upper cartridge body 1 inside sidewalls is positioned on female thread 3
Side has collar flange 4, and air-tightness intercepts catch 5 and is fixed on described collar flange 4, the roof of upper cartridge body 1, sidewall and institute
State air-tightness obstruct catch 5 and be collectively forming airtight chamber resettling 6, between upper cartridge body 1 and lower box body 2, be additionally provided with draw ring 7,
Described draw ring 7 is connected to the lower edge of upper cartridge body 1 and is prone to remove from upper cartridge body 1.Specifically, described draw ring 7 is solid by connecting post 8
Being scheduled on the lower edge of upper cartridge body 1, draw ring 7 has opening 72, and the side of opening 72 is provided with draw ring button 71, by tractive draw ring button 71
Make connection post 8 rupture, thus draw ring 7 is removed from upper cartridge body 1, as shown in Figure 2.After described chamber resettling 6 is built with lyophilizing
Gaster Bovis seu Bubali, described lower box body 2 is equipped with flavouring juice.Under normality, draw ring 7 is connected on upper cartridge body 1, and the upper limb of lower box body 2 is with airtight
Property intercept between catch 5 there is appropriate interval.When edible, remove draw ring 7, rotate upper cartridge body 1 and make it relative to lower box body 2
Continuing up the motion of lower box body 2 direction, the upper limb of lower box body 2 intercepts catch 5 and contacts and gradually intercept air-tightness with air-tightness
Catch 5 applies to upward pressure, and makes air-tightness intercept catch 5 and ruptures, then shake upper cartridge body 1 and lower box body 2 so that lower box body
Flavouring juice in 2 is mixed in upper cartridge body 1, and flavouring juice immerses in the Gaster Bovis seu Bubali of loose porous, and flavouring juice drawn by Gaster Bovis seu Bubali, and becoming pliable and tough has
Chewing strength, taste also becomes more delicious because of being mixed into of flavouring juice.
The announcement of book and teaching according to the above description, those skilled in the art in the invention can also be to above-mentioned embodiment party
Formula carries out suitable change and amendment.Therefore, the invention is not limited in detailed description of the invention disclosed and described above, to this
Some modifications and changes of invention should also be as falling in the scope of the claims of the present invention.Although additionally, this specification
In employ some specific terms, but these terms are merely for convenience of description, and the present invention does not constitute any restriction.
Claims (10)
1. the method for a stew in soy sauce Gaster Bovis seu Bubali, it is characterised in that: comprise the following steps:
Step one, cleans Gaster Bovis seu Bubali, quick-boils after scalding the most standby with boiling water；
Step 2, adds bittern material in water, and big fire is boiled, is then placed in Gaster Bovis seu Bubali, boiled；
Step 3, opens moderate heat and simmers tasty；
Step 4, takes out section, quick-freezing sizing；
Step 5, vacuum freeze-drying；
Step 6, prepares flavouring juice；
Step 7, by the mounted box together with flavouring juice of the Gaster Bovis seu Bubali after lyophilizing, and the Gaster Bovis seu Bubali after described flavouring juice and described lyophilizing is at box
Middle phase separates.
The method of stew in soy sauce Gaster Bovis seu Bubali the most according to claim 1, it is characterised in that: described box is solid-liquid subpackage integral box, it
Including upper cartridge body and lower box body, the lower sidewall of described upper cartridge body is provided with and the female thread of lower box body threaded engagement, upper cartridge body
Inside sidewalls is positioned at above female thread and has collar flange, and air-tightness intercepts catch and is fixed on described collar flange, upper cartridge body
Roof, sidewall and described air-tightness intercept catch and be collectively forming airtight chamber resettling, between upper cartridge body and lower box body
Being additionally provided with draw ring, described draw ring is connected to the lower edge of upper cartridge body and is prone to remove from upper cartridge body, described chamber resettling built with
Gaster Bovis seu Bubali after lyophilizing, described lower box body is equipped with flavouring juice.
The method of stew in soy sauce Gaster Bovis seu Bubali the most according to claim 1 and 2, it is characterised in that: in step 2, described bittern material is main
For with the Radix Glycyrrhizae 0.1～0.2 of Gaster Bovis seu Bubali percentage by weight, Pericarpium Zanthoxyli 0.1～0.2, kowtow 0.3～0.5 in vain, the Radix Angelicae Dahuricae 0.3～0.5, Fructus Capsici
0.3～0.5, salt 0.8～1.2, Rhizoma Zingiberis Recens 1.5～2, described water is 230～270.
The method of stew in soy sauce Gaster Bovis seu Bubali the most according to claim 1 and 2, it is characterised in that: described step 3 also needs put into taste
Essence, chicken essence, cooking wine, maltol, pot-stewed fowl flavouring cream, Carnis Sus domestica cream, and paint with sugar.
The method of stew in soy sauce Gaster Bovis seu Bubali the most according to claim 4, it is characterised in that: in described step 3, monosodium glutamate, chicken essence, material
The consumption of wine, maltol, pot-stewed fowl flavouring cream, Carnis Sus domestica cream and sugar is the monosodium glutamate 0.05～0.1 with Gaster Bovis seu Bubali percentage by weight, chicken essence
0.05～0.1, maltol 0.05～0.1, cooking wine 0.4～0.6, sugar 1～1.5, pot-stewed fowl flavouring cream 1～1.5, Carnis Sus domestica cream 1.5～
2.5。
The method of stew in soy sauce Gaster Bovis seu Bubali the most according to claim 1 and 2, it is characterised in that: described flavouring juice is mainly with Gaster Bovis seu Bubali
The water 30～40 of percentage by weight, chilli oil 4～5, soy sauce 2～4, monosodium glutamate 0.3～0.5, white sugar 0.1～0.5, mashed garlic 2～4, essence
Salt 0.3～0.5, bruised ginger 0.3～0.5.
The method of stew in soy sauce Gaster Bovis seu Bubali the most according to claim 1 and 2, it is characterised in that: in described step 4, quick-freezing sizing temperature
Degree is-45 DEG C～-50 DEG C, quick-freezing sizing duration 0.5～1h.
The method of stew in soy sauce Gaster Bovis seu Bubali the most according to claim 7, it is characterised in that: quick-freezing setting temperature is-48 DEG C, and quick-freezing is fixed
Type duration 40min, Gaster Bovis seu Bubali is sliced into strip, and width is less than 2cm, a length of 3～5cm.
The method of stew in soy sauce Gaster Bovis seu Bubali the most according to claim 1 and 2, it is characterised in that: in described step 5, lyophilization temperature
Degree is for-25 DEG C～-35 DEG C, and lyophilization duration is not less than 6h, vacuum 15～30Pa.
The method of stew in soy sauce Gaster Bovis seu Bubali the most according to claim 9, it is characterised in that: described lyophilization temperature is-30 DEG C,
A length of 8h during lyophilization, vacuum is 20Pa, and Gaster Bovis seu Bubali is sliced into strip, and width is less than 2cm, a length of 3～5cm.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722357A (en) * | 2016-12-26 | 2017-05-31 | 重庆市长寿区舒福食品有限公司 | For the process equipment and its processing technology of butcher's meat |
| CN111657439A (en) * | 2020-07-09 | 2020-09-15 | 辣小鸭食品有限公司 | Cold-eaten livestock and poultry meat food and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN203033176U (en) * | 2012-11-28 | 2013-07-03 | 广州市卡力思食品有限公司 | Instant food package |
| CN103719890A (en) * | 2013-11-15 | 2014-04-16 | 安徽工贸职业技术学院 | Preparation method of beef tripe |
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2016
- 2016-07-30 CN CN201610616850.3A patent/CN106235034A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN203033176U (en) * | 2012-11-28 | 2013-07-03 | 广州市卡力思食品有限公司 | Instant food package |
| CN103719890A (en) * | 2013-11-15 | 2014-04-16 | 安徽工贸职业技术学院 | Preparation method of beef tripe |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722357A (en) * | 2016-12-26 | 2017-05-31 | 重庆市长寿区舒福食品有限公司 | For the process equipment and its processing technology of butcher's meat |
| CN111657439A (en) * | 2020-07-09 | 2020-09-15 | 辣小鸭食品有限公司 | Cold-eaten livestock and poultry meat food and preparation method thereof |
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Application publication date: 20161221 |