CN106722255A - A kind of processing method of the dry snack of ox-hide - Google Patents
A kind of processing method of the dry snack of ox-hide Download PDFInfo
- Publication number
- CN106722255A CN106722255A CN201510792383.5A CN201510792383A CN106722255A CN 106722255 A CN106722255 A CN 106722255A CN 201510792383 A CN201510792383 A CN 201510792383A CN 106722255 A CN106722255 A CN 106722255A
- Authority
- CN
- China
- Prior art keywords
- hide
- dry
- drying
- processing method
- steaming
- 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
- 238000003672 processing method Methods 0.000 title claims abstract description 7
- 235000011888 snacks Nutrition 0.000 title claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 5
- 238000010025 steaming Methods 0.000 claims abstract description 5
- 239000000796 flavoring agent Substances 0.000 claims abstract 2
- 235000019634 flavors Nutrition 0.000 claims abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 238000004945 emulsification Methods 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 230000008602 contraction Effects 0.000 claims description 2
- 239000008157 edible vegetable oil Substances 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 238000007710 freezing Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000002386 leaching Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 230000018044 dehydration Effects 0.000 claims 1
- 238000006297 dehydration reaction Methods 0.000 claims 1
- 239000000945 filler Substances 0.000 abstract 2
- 238000000034 method Methods 0.000 abstract 2
- 238000007605 air drying Methods 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 210000002435 tendon Anatomy 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
Abstract
The invention discloses a kind of processing method of the dry snack of ox-hide, comprise the following steps that：Sorting, pre-process, steam, drying, filler etc..The present invention is a kind of processing method of the dry snack of ox-hide, the ox-hide that the steps such as it passes through to pre-process, steams, dries, filler produce unique flavor is done, air-drying can make ox-hide mouthfeel more chewy, steaming makes ox-hide softer, and the cooperation of two kinds of processing methods to do ox-hide will not be chewed while chewy motionless, and the ox-hide mouthfeel after steaming is tender and crisp, fragrance is full, but oil content is too big, the dry local delicacies of ox-hide for finally obtaining looks good, smell good and taste good, very delicious nice, also meets the masses and likes.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of processing method of the dry snack of ox-hide.
Background technology
Ox-hide is a kind of protein content raw material very high, not only good toughness, color, mouthfeel are all good, and tendon to people, bone have important health-care effect, therefore, eat ox-hide good for health, but, current ox-hide product is little, therefore, increasing ox-hide class snack kind will be liked by people.
The content of the invention
Processing step：Material：2 jin of ox-hide, sesame oil 50g~70g, chilli oil 50g, monosodium glutamate 5g, potassium sorbate 10g.1st, sorting and processing：Select high-quality fresh without hair ox-hide, the residual hair in surface is removed with gas range, ox-hide is then cut into the strip that thickness is 0.5-1mm；2nd, emulsification pretreatment
：Lactic acid solution of the configuration concentration between 3~4%, is put into refrigerator, when ox-hide being pickled into 10-12 in lactic acid solution under conditions of 0~4 DEG C, then will pickle the ox-hide after freezing and is cleaned successively；3rd, fat is removed：Ox-hide after emulsification is submerged in 60 DEG C of pots of edible oil, 100 DEG C are slowly heated to, ox-hide is stirred during heating back and forth, by after 20 minutes leaching temperature, pulling the ox-hide for having softened contraction out, cooled；4th, ease back：Ox-hide after will be fried eases back in being put into disk, be subsequently adding dispensing pickle it is tasty；5th, steam：Pickled ox-hide is steamed, steaming temperature is 90~100 DEG C, the time is 1 hour；6th, dry：Steamed ox-hide is placed on into shady place to dry, ox-hide water content as little as 2~3% after drying.
Claims (1)
1. the processing method of the dry snack of a kind of ox-hide, it is characterised in that comprise the following steps that：Sorting and processing
：Select high-quality fresh without hair ox-hide, the residual hair in surface is removed with gas range, ox-hide is then cut into the strip that thickness is 0.5-1mm；Emulsification pretreatment：Lactic acid solution of the configuration concentration between 3~4%, is put into refrigerator, when ox-hide being pickled into 10-12 in lactic acid solution under conditions of 0~4 DEG C, then will pickle the ox-hide after freezing and is cleaned successively；Removal fat：Ox-hide after emulsification is submerged in 60 DEG C of pots of edible oil, is slowly heated to
100 DEG C, ox-hide is stirred during heating back and forth, by after 20 minutes leaching temperature, pulling the ox-hide for having softened contraction out, cooled；Ease back：Ox-hide after will be fried eases back in being put into disk, be subsequently adding dispensing pickle it is tasty；Steam：Pickled ox-hide is steamed, steaming temperature is 90~100 DEG C, the time is 1 hour；Dry
：Steamed ox-hide is placed on into shady place to dry, ox-hide water content as little as 2~3% after drying；By steaming, it is fried, dehydration, air-dry etc. step produce unique flavor ox-hide do, drying make ox-hide mouthfeel more chewy fresh and tender；Ox-hide can after the drying apply last layer chilli oil and do, it is also possible to not apply chilli oil, be added according to itself taste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510792383.5A CN106722255A (en) | 2015-11-18 | 2015-11-18 | A kind of processing method of the dry snack of ox-hide |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510792383.5A CN106722255A (en) | 2015-11-18 | 2015-11-18 | A kind of processing method of the dry snack of ox-hide |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722255A true CN106722255A (en) | 2017-05-31 |
Family
ID=58914310
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510792383.5A Pending CN106722255A (en) | 2015-11-18 | 2015-11-18 | A kind of processing method of the dry snack of ox-hide |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106722255A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108576657A (en) * | 2018-04-28 | 2018-09-28 | 孟连华盛农牧科技发展有限公司 | Steep skin processing technology |
| CN108669467A (en) * | 2018-04-28 | 2018-10-19 | 孟连华盛农牧科技发展有限公司 | Sour skin processing technology |
| CN110393271A (en) * | 2019-07-25 | 2019-11-01 | 王佳泽 | A kind of processing method of edible ox-hide |
| CN115281314A (en) * | 2021-03-18 | 2022-11-04 | 青海大学 | Method for naturally dyeing edible cowhide |
-
2015
- 2015-11-18 CN CN201510792383.5A patent/CN106722255A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108576657A (en) * | 2018-04-28 | 2018-09-28 | 孟连华盛农牧科技发展有限公司 | Steep skin processing technology |
| CN108669467A (en) * | 2018-04-28 | 2018-10-19 | 孟连华盛农牧科技发展有限公司 | Sour skin processing technology |
| CN110393271A (en) * | 2019-07-25 | 2019-11-01 | 王佳泽 | A kind of processing method of edible ox-hide |
| CN115281314A (en) * | 2021-03-18 | 2022-11-04 | 青海大学 | Method for naturally dyeing edible cowhide |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170531 |