CN106880016A - A kind of the halogen material and marinating method of sauce halogen sheep tripe - Google Patents
A kind of the halogen material and marinating method of sauce halogen sheep tripe Download PDFInfo
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- CN106880016A CN106880016A CN201710256228.0A CN201710256228A CN106880016A CN 106880016 A CN106880016 A CN 106880016A CN 201710256228 A CN201710256228 A CN 201710256228A CN 106880016 A CN106880016 A CN 106880016A
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- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
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- 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
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
-
- 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 present invention is a kind of the halogen material and marinating method of sauce halogen sheep tripe, belongs to food processing field.A kind of halogen material of sauce halogen sheep tripe, the halogen material contains:Salt, cooking wine, cassia bark, dark soy sauce, anise, fennel seeds, rock sugar, spiceleaf, Chinese prickly ash, chickens' extract and chilli.The present invention also disclosed a kind of marinating method of sauce halogen sheep tripe.The halogen material and marinating method of a kind of sauce halogen sheep tripe of the present invention, what is contained in halogen material is common raw material, and material is easy to get, low cost, and can effectively remove smell of mutton, proposes color and luster sense that is fresh and improving sheep tripe;The marinating method of sauce halogen sheep tripe of the present invention, the method carries out two-stage sterilization using ultra-high pressure sterilization technology, shelf life can be effectively improved, it is maximally maintained quality, the local flavor of existing product, and the method is simple to operate, safety and sanitation, the sheep tripe convenient instant that stew in soy sauce goes out, it is suitable for people of all ages, it is suitable to batch production.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of the halogen material and marinating method of sauce halogen sheep tripe.
Background technology
Xinjiang has abundant beef and mutton resource, but also far from enough in the exploitation of cattle and sheep byproduct, wherein sheep
Tripe is nutritious, and protein accounts for 12.2%, and fat accounts for 3.4%, and moisture accounts for 81.7%, and mineral matter and vitamin content also compare
It is high.Because its is sweet, warm in nature, can qi-restoratives stomach invigorating, control the diseases such as consumptive disease deficiency, restless fever of hands and feet, frequent micturition hidrosis;And population is equal
Edible, outstanding suitable constitution wins thin, and the weak people of consumptive disease eats, and is emerging " health food ".Sheep tripe cooking methods are various, can
It is roasting, can quick-fried, can be cold and dressed with sauce, can boiling, can also sauce halogen, but fire is roasting and high temperature quick-fried can lose sheep tripe nutriment it is more.
Wherein sauce halogen sheep tripe is suitable for people of all ages, deep to be liked by consumers in general.With the quickening of people's rhythm of life, living standard is carried
Height, instant food increasingly receives an acclaim, and the people being away from home are difficult to eat the fresh sheep tripe of instant stew in soy sauce.
High temperature meat product is to use high-temperature sterilization, can change the structure of protein, influences the local flavor and color of meat products.It is low
Warm meat products is with the obvious advantage in contrast, the characteristics of with low fat, less salt, low sugar, high protein, with people's living standard
Raising, nutritious, meat flavour is pure, attractive color low-temperature meat product will turn into the main flow of future thrust and processing.
It refers to the meat system that pasteurize is carried out using relatively low sterilization temperature for high temperature meat product that low-temperature meat product is
Product.Theoretically, such extent of killing bacteria pathogenic microorganisms can be killed completely, it is ensured that it is safe and reliable that product eats, together
When farthest remain the nutritive value of meat products, be scientific and reasonable processing mode.
However, low-temperature meat product has certain defect, such as higher to supplementary material quality requirement, production sanitary condition is tighter
Lattice, because processing temperature is relatively low, make its sterilization not thorough, beneficial to the growth and breeding of putrefactive microorganisms;Further, cold chain system is not
Secondary pollution that is perfect, being brought by auxiliary material additive, processing, circulation, storage etc., can cause low temperature meat product that corruption easily occurs
Rotten, short shelf life, inconvenient transport and preservation, seriously limit the development of low-temperature meat product.The low temperature meat of sauce halogen sheep tripe
Product there is also problem in production and processing, circulation, storage link, on the one hand because sauce halogen sheep tripe processing temperature is low, nutritional ingredient
Abundant, moisture is high, makes its pole intolerant to storage, shelf life be short, product quality is unstable, is the bottle for restricting such meat products market
Neck problem, is extremely restricted to its product development;On the other hand, two in vacuum-packed Cooked in Soy Sauce halogen sheep tripe production procedure
Secondary heat-sterilization process can significantly weaken the taste and flavor of product.Therefore, how farthest to kill or suppress corrupt micro- life
The growth and breeding of thing, keeps the nutritive peculiarity and intrinsic local flavor of product, effectively solves the problems, such as that shelf life is short, farthest protects
Quality, local flavor and the security of existing product are held, as Xinjiang characteristic meat products new way is opened up, mutton accessory substance product is developed
Await solve problem.
Food ultra-high pressure sterilization technology is a kind of non-heating power treatment technology of normal temperature, is currently to enjoy various countries to pay attention to, and is ground extensively
The food new and high technology studied carefully.Because the fuel factor that it causes is small, in the research of " natural, safety, nutrition, delicious food " novel foodstuff
In exploitation, with very big potentiality and value, it is highly suitable to be applied in low-temperature meat product processing, it can overcome the disadvantages that low temperature meat system
The defect of product processing, produces high-quality, safety, shelf life product more long.Thus it is raising low-temperature meat product quality and peace
Quan Xing, accelerates domestic low-temperature meat product development and provides new approach.
The bittern that stewed meat products need to make first by flavouring such as various spices is made, is then boiled using the bittern
Raw meat could be obtained dry fruit beetle.However, the sheep tripe that traditional halogen material formula stew in soy sauce goes out, can only differ from strong man in color and local flavor
Meaning.
In view of this, it is necessary to propose a kind of the halogen material and marinating method of new sauce halogen sheep tripe.
The content of the invention
It is an object of the invention to provide a kind of halogen material of sauce halogen sheep tripe, the halogen material can effectively remove smell of mutton, improve halogen
The color and luster sense of sheep tripe.
To achieve these goals, the technical scheme for being used for:
A kind of halogen material of sauce halogen sheep tripe, the halogen material by salt, cooking wine, cassia bark, dark soy sauce, anise, fennel seeds, rock sugar, spiceleaf,
Chinese prickly ash, chickens' extract and chilli composition.
Further, the halogen material by the salt of 6-10 weight portions, the cooking wine of 40-80 weight portions, 5-15 weight portions osmanthus
Skin, the dark soy sauce of 30-40 weight portions, the anise of 1.5-2.5 weight portions, the fennel seeds of 0.25-0.35 weight portions, 20-30 weight portions
Rock sugar, the spiceleaf of 2-3.5 weight portions, the Chinese prickly ash of 1-1.5 weight portions, the chickens' extract of 6-10 weight portions and 2-4.5 weight portions it is dry
Capsicum constitutes.
Further, the halogen material contains:The salt of 7.5 weight portions, the cooking wine of 60 weight portions, the osmanthus of 10 weight portions
Skin, the dark soy sauce of 35 weight portions, the anise of 2 weight portions, the fennel seeds of 0.3 weight portion, the rock sugar of 25 weight portions, 2.75 weight portions
The chickens' extract of spiceleaf, the Chinese prickly ash of 1.25 weight portions and 8 weight portions.
It is a further object of the invention to provide a kind of marinating method of sauce halogen sheep tripe, the method is simple, safety and sanitation,
Can effectively solve the problems, such as that shelf life is short, quality, the local flavor of existing product can also be maximally maintained.
To achieve these goals, the technical scheme for being used for:
A kind of marinating method of sauce halogen sheep tripe, comprises the following steps:
(1) it is sheep tripe water and salt treatment is clean, then strip is cut into, obtain sheep belly strip;
(2) precook:Sheep belly strip is put into water, moderate heat is boiled 8-12 minutes, is then pulled out, the sheep belly strip after must precooking;
(3) stew in soy sauce:Sheep belly strip after precooking is put into water, add salt, cassia bark, anise, fennel seeds, rock sugar, spiceleaf,
Chinese prickly ash, chickens' extract and chilli, very hot oven are boiled 8-12 minutes, then with boiling with soft fire 45-65 minutes after, add dark soy sauce and cooking wine, small fire
Boil 4-6 minutes, sheep tripe is pulled out, drain, obtain the sheep tripe after stew in soy sauce;
(4) the sheep tripe after stew in soy sauce is packed, vacuum compression, then ultra-high pressure sterilization, obtain described sauce halogen sheep tripe.
Further, in the step (1), the consumption of sheep tripe is 750-1250 weight portions;
In the step (3), the consumption of salt is 6-10 weight portions, and the consumption of cooking wine is 40-80 weight portions, the use of cassia bark
It is 5-15 weight portions to measure, and the consumption of dark soy sauce is 30-40 weight portions, and anistree consumption is 1.5-2.5 weight portions, the consumption of fennel seeds
It is 0.25-0.35 weight portions, the consumption of rock sugar is 20-30 weight portions, and the consumption of spiceleaf is 2-3.5 weight portions, the consumption of Chinese prickly ash
It is 1-1.5 weight portions, the consumption of chickens' extract is 6-10 weight portions, and the consumption of chilli is 2-4.5 weight portions, and the consumption of water is
1500-2000 weight portions.
Further, in the step (1), the consumption of sheep tripe is 1000 weight portions;
In the step (3), the consumption of salt is 7.5 weight portions, and the consumption of cooking wine is 60 weight portions, and the consumption of cassia bark is
10 weight portions, the consumption of dark soy sauce is 35 weight portions, and anistree consumption is 2 weight portions, and the consumption of fennel seeds is 0.3 weight portion, ice
The consumption of sugar is 25 weight portions, and the consumption of spiceleaf is 2.75 weight portions, and the consumption of Chinese prickly ash is 1.25 weight portions, and the consumption of chickens' extract is
8 weight portions, the consumption of water is 1750 weight portions.
Further, in the step (1), sheep belly strip 7-10cm long.
Further, in the step (4), the pressure of ultra-high pressure sterilization is 350-450MPa, and temperature is 15-25 DEG C, when
Between be 8-12 minutes.
Further, in the step (4), the pressure of ultra-high pressure sterilization is 400MPa, and temperature is 20 DEG C, and the time is 10
Minute.
Compared with prior art, the beneficial effects of the present invention are:
1st, contain cooking wine and fennel seeds in the halogen material of sauce halogen sheep tripe of the present invention, can effectively remove smell of mutton, with
Mutton can mix a kind of special fragrance of generation when boiling together;The rock sugar and chickens' extract for containing, can make the taste of sheep tripe fresher
It is beautiful;The dark soy sauce for containing, can improve the color and luster sense of sheep tripe, sheep tripe is had tempting color.
2nd, the halogen material of sauce halogen sheep tripe of the present invention is common raw material, and material is easy to get, low cost.
3rd, the marinating method of sauce halogen sheep tripe of the present invention, the method carries out secondary going out using ultra-high pressure sterilization technology
Bacterium, can farthest kill or suppress the growth and breeding of putrefactive microorganisms, effectively improve shelf life, can be with maximum
The quality, local flavor and the security that keep existing product of degree.
4th, the marinating method of sauce halogen sheep tripe of the present invention, the method is simple to operate, safety and sanitation, the sheep tripe that stew in soy sauce goes out
Long shelf-life, convenient instant is suitable for people of all ages, is suitable to batch production.
Specific embodiment
In order to the halogen material and marinating method of a kind of sauce halogen sheep tripe of the invention is expanded on further, expected goal of the invention is reached, with
Lower combination preferred embodiment, to according to a kind of the halogen material and marinating method of sauce halogen sheep tripe proposed by the present invention, its specific embodiment party
Formula, structure, feature and its effect, describe in detail as after.In the following description, different " embodiment " or " embodiment " refers to
It is not necessarily same embodiment.Additionally, the special characteristic, structure or feature in one or more embodiments can be by any suitable forms
Combination.
Before the halogen material and marinating method for elaborating a kind of sauce halogen sheep tripe of the invention, it is necessary to being referred in the present invention
Associated materials and method be described further, to reach more preferable effect.
The raw material used in the present invention for:
Sheep tripe, the sheep tripe in the present invention refers to and is soaked without buck, and other any treatment fresh sheep tripe, i.e. sheep stomach.
In selection, adult ram, ewe, the sheep tripe of lamb are chosen, the sheep tripe of the ewe that preferably grows up, the sheep tripe of the ewe that grows up is more public
Sheep or lamb matter more beauty care, press down the anti-knurl of cancer, yin-nourishing qi-restoratives, tonifying spleen and stomach, QI invigorating disk, strengthening the bones and muscles.
Salt, is the most frequently used flavoring in stew in soy sauce, and the present invention preferably with the addition of the salt of iodine, i.e. salt compounded of iodine.
Chilli, is one of conventional flavoring, and nature and flavor are hot, is capable of the secretion of saliva stimulating and gastric juice, increases appetite,
Promote enterocinesia, help digest.Capsicim contained by capsicum can make palpitating speed, cutaneous vasodilation, so as to make one have
Anti-cold effect.Also contain more cobalt in capsicum, the effect with promotion hematopoiesis, and can reduce blood pressure, active metabolism, suppression
The growth of malignant cell processed.
Cooking wine, is the address of culinary art wine, and addition yellow rice wine/high-grade Shaoxing wine is brewed, and fragrant aroma fragrance, the sweet aromatic thickness of taste is main
When being used in the animal raw materials such as cooking meat, poultry, seafood and egg.Cooking wine is added during the cooking, not only can effectively be removed
Fish, the smell of meat, and can allow cuisine flavouring aodorization.In gastronomical process, alcohol helps dissolve the organic substance in dish, cooking wine
Interior a small amount of volatile ingredient is acted on dish raw material, is produced new fragrance and is reduced the smelling of fish or mutton and greasy mouthfeel, secondary role
It is that part substitutes water for cooking, increases the flavour of finished product.
Cassia bark, is canella cinnamomum japonicum, burmannii, cinnamomum chingii Metcalf, Chinese cassia tree or river osmanthus etc. also known as Chinese cassia tree, official osmanthus or fragrant osmanthus
The common name of bark, is conventional Chinese medicine, and is food flavor or condiment for cooking.Because of the fragrant aroma containing volatile oil (oil food),
Meat dish raw meat solution of dispelling can be made greasy, fragrance is good to eat, and then make us appetite to increase.The appropriate addition cassia bark in diet, may
Help to prevent or delay the respond of II type insulin for causing with age, greatly speed up the metabolism of glucose.
Dark soy sauce, is one kind of soy sauce, is the soy sauce by brewageing fermentation processing, is earliest title of the Hong Kong to thick soy sauce
Exhale.Dark soy sauce is that caramel is added on the basis of light soy sauce, the heavy colour soy sauce being made through special process, is adapted to meat hyperchromic effect, is cooked
Timing addition dark soy sauce can typically play colouring and carry fresh.
Anistree (scientific name:Illicium verum), also known as Chinese anise, anise, mark angle (Guangxi Zhuang language), it is anistree fennel
Fragrant section, a kind of plant of Illicium.Octagonal fruit is famous flavoring, also hyoscine, can be allowed to add again except foul smell in meat
Perfume (or spice), therefore also known as fennel.Anise has warming yang for dispelling cold, effect of regulating qi-flowing for relieving pain.
The small bosom of original name is fragrant again for fennel seeds, also known as fragrant silk dish, fennel dish, aniseed, Gu Xiang (Sichuan, Guizhou), muddy perfume (or spice), tender leaf
Make vegetables, be the stem of fennel seeds, be the dry mature fruit of samphire fennel.First recorded in Tang materia medica.Su Song says, Beiren
It is fennel to exhale, and sound is close for bosom is fragrant.Tao Hongjing is called:Smelly meat is boiled, lower a little, without foul smell, smelly sauce enters end also perfume, therefore says fennel.Lee
When treasure says that vulgar many bosom girdle front of a garments are chewed, probably the name of bosom perfume, or with this.Fruit (fennel seeds) is used as spices, also hyoscine, root,
Leaf, herb also can be used as medicine.Fennel seeds, taste is pungent is warm in nature, there is warm kidney eliminating cold to stop pain.
Rock sugar, can make the mellow Hui Tian of soup, and alleviating pungent stimulates, and add rock sugar and food gloss that halogen goes out is brighter, taste
Also can maintain a more long, and rock sugar is sweet, mild-natured, enters lung, with moistening lung, cough-relieving, clear phlegm and the effect reduced internal heat.
Spiceleaf alias basyleave, fragrant osmanthus leaf, Gui Ye, cinnamomum japonicum etc., are the blade of Lauraceae month category evergreen dungarunga.Spiceleaf,
With tarting up, go to eliminate the unusual smell, appetitive effect.
Chinese prickly ash (scientific name:Zanthoxylum bungeanum Maxim.), alias:Luen, big green pepper, long and thin hot pepper, another name for Sichuan Province green pepper, pericarpium zanthoxyli or
Chinese pepper.Be Rutaceae, Zanthoxylum machaka or dungarunga, can isolated planting can make protection thorn hedge again.Its pericarp can as flavoring,
And extractable aromatic oil, can be used as medicine again, seed edible also can processing and fabricating soap.Chinese prickly ash has stomach invigorating, dehumidifying, the work(of solution raw meat
Effect, can remove the urine smell foul smell of various meats, and promote salivary secretion, improve a poor appetite, and distend the blood vessels, so as to play reduction
The effect of blood pressure.
Chickens' extract is extracted from chicken, and it adds chemical condiment to be made on the basis of monosodium glutamate.Due to nucleosides
Acid band has the delicate flavour of chicken, therefore claims chickens' extract.Chickens' extract is the appetite that can increase people, and can provide the homely seasoning of certain nutrition
Product.
Heretofore described very hot oven:Flame is high and stablize, in white yellow, in light blue, luminosity is become clear coal gas, and hot gas is forced
People.
Heretofore described moderate heat:Flame is low and stablizes, and temperature is higher, and heat color glow is brilliant.
Heretofore described small fire:Flame is low and rocks, and takes on a red color, and luminosity is dark, and hot gas is larger.
After the associated materials and method referred in having understood the present invention, below in conjunction with specific embodiments, to this
The halogen material and marinating method for inventing a kind of sauce halogen sheep tripe are further described in detail:
Embodiment 1.
Raw material prepares:
(1) sheep tripe:0.75kg;
(2) condiment:Salt compounded of iodine 7.5g, cooking wine 60g, cassia bark 10g, dark soy sauce 35g, anistree 2g, fennel seeds 0.3g, rock sugar 25g are fragrant
Leaf 2.75g, Chinese prickly ash 1.25g, chickens' extract 8g, chilli 4.5g.
Concrete operation step is:
(1) the sheep tripe for taking 0.75kg adult ewes cuts sheep tripe open, cleans up attached superincumbent oil and debris, and sheep tripe is turned over
Come over, first wash inside by rubbing with the hands repeatedly with salt, remove mucus, then thoroughly cleared contents thing with clear water, untill cleaning, be cut into 7-
10cm strips, obtain sheep belly strip.
(2) precook:The sheep belly strip that will be cut is put into the stainless steel digester for filling clear water, is precooked 8 minutes with moderate heat, so
After pull out, drain, the sheep belly strip after must precooking, remaining water is discarded.
(3) load 1.5kg clear water in pot, be put into the sheep belly strip after precooking, add 7.5g salt, 60g cassia barks, 2g eight
Angle, 0.3g fennel seeds, 25g rock sugar, 2.75g spiceleafs, 1.25g Chinese prickly ashes, 8g chickens' extracts and 4.5g chilli, very hot oven are boiled 8 minutes, then are used
Boiling with soft fire 45 minutes.
(4) to 35g dark soy sauce and 60g cooking wine is continuously added in pot, small fire is received juice and is boiled 6 minutes, sheep tripe is pulled out, drain, obtains
Sheep tripe after to stew in soy sauce;Sheep tripe is also lowered the temperature while draining.
(5) the sheep tripe after stew in soy sauce is loaded in vacuum compression bag, is compressed using vacuum compressor.
(6) will be equipped with sauce halogen sheep tripe vacuum compression bag be put into ultra-high pressure sterilization equipment in carry out sterilization treatment, obtain institute
The sauce halogen sheep tripe stated.Wherein, the pressure of sterilizing is 350MPa, and temperature is 15 DEG C, and the time is 12 minutes.
The halogen material and marinating method of a kind of sauce halogen sheep tripe described in the present embodiment, contain cooking wine, fennel seeds, rock sugar in halogen material
With the composition such as dark soy sauce, smell of mutton can be effectively removed, carry fresh, improve the color and luster sense of sheep tripe, make sheep tripe that there is tempting color, and
And common raw material, material is easy to get, low cost;The marinating method of the sauce halogen sheep tripe described in the present embodiment, employs ultra-high pressure sterilization
Technology carries out two-stage sterilization, can farthest kill or suppress the growth and breeding of putrefactive microorganisms, improves shelf life, may be used also
To be maximally maintained quality, the local flavor of existing product, and method is simple to operate, and materials facility, safety and sanitation, stew in soy sauce goes out
Sheep tripe pungent it is agreeable to the taste, be adapted to masses colony, long shelf-life, convenient instant, it is ensured that people can be easily when outgoing
Have delicious flavour, nutritious sheep tripe.
Embodiment 2.
Raw material prepares:
(1) sheep tripe:1.25kg;
(2) condiment:Salt 10g, cooking wine 40g, cassia bark 15g, dark soy sauce 40g, anistree 2.5g, fennel seeds 0.25g, rock sugar 30g,
Spiceleaf 3.5g, Chinese prickly ash 1g, chickens' extract 6g, chilli 2g.
Concrete operation step is:
(1) the sheep tripe for taking 1.25kg adult ewes cuts sheep tripe open, cleans up attached superincumbent oil and debris, and sheep tripe is turned over
Come over, first wash inside by rubbing with the hands repeatedly with salt, remove mucus, then thoroughly cleared contents thing with clear water, untill cleaning, be cut into 7-
10cm strips, obtain sheep belly strip.
(2) precook:The sheep belly strip that will be cut is put into the stainless steel digester for filling clear water, is precooked 12 minutes with moderate heat,
Then pull out, the sheep belly strip after must precooking, remaining water is discarded.
(3) load 2kg clear water in pot, be put into the sheep belly strip after precooking, add 10g salt, 40g cassia barks, 2.5g it is anistree,
0.25g fennel seeds, 30g rock sugar, 3.5g spiceleafs, 1g Chinese prickly ashes, 6g chickens' extracts and 2g chilli, very hot oven are boiled 12 minutes, then use boiling with soft fire
65 minutes.
(4) to 40g dark soy sauce and 40g cooking wine is continuously added in pot, small fire is received juice and is boiled 5 minutes, sheep tripe is pulled out, drain, obtains
Sheep tripe after to stew in soy sauce;Sheep tripe is also lowered the temperature while draining.
(5) the sheep tripe after stew in soy sauce is loaded in vacuum compression bag, is compressed using vacuum compressor.
(6) will be equipped with sauce halogen sheep tripe vacuum compression bag be put into ultra-high pressure sterilization equipment in carry out sterilization treatment, obtain institute
The sauce halogen sheep tripe stated.Wherein, the pressure of sterilizing is 450MPa, and temperature is 25 DEG C, and the time is 8 minutes.
The halogen material and marinating method of a kind of sauce halogen sheep tripe described in the present embodiment, contain cooking wine, fennel seeds, rock sugar in halogen material
With the composition such as dark soy sauce, smell of mutton can be effectively removed, carry fresh, improve the color and luster sense of sheep tripe, make sheep tripe that there is tempting color, and
And common raw material, material is easy to get, low cost;The marinating method of the sauce halogen sheep tripe described in the present embodiment, employs ultra-high pressure sterilization
Technology carries out two-stage sterilization, can farthest kill or suppress the growth and breeding of putrefactive microorganisms, improves shelf life, may be used also
To be maximally maintained quality, the local flavor of existing product, and method is simple to operate, and materials facility, safety and sanitation, stew in soy sauce goes out
Sheep tripe mouthfeel it is soft, be more suitable for designed for old people, long shelf-life, convenient instant, it is ensured that people can be square when outgoing
Just delicious flavour, nutritious sheep tripe are had.
Embodiment 3.
Raw material prepares:
(1) sheep tripe:1kg;
(2) condiment:Salt 6g, cooking wine 80g, cassia bark 5g, dark soy sauce 30g, anistree 1.5g, fennel seeds 0.35g, rock sugar 20g are fragrant
Leaf 2g, Chinese prickly ash 1.5g, chickens' extract 10g and chilli 2.5g.
Concrete operation step is:
(1) the sheep tripe for taking 1kg adult ewes cuts sheep tripe open, cleans up attached superincumbent oil and debris, and sheep tripe is climbed over
Come, first wash inside by rubbing with the hands repeatedly with salt, remove mucus, then thoroughly cleared contents thing with clear water, untill cleaning, be cut into 7-
10cm strips, obtain sheep belly strip.
(2) precook:The sheep belly strip that will be cut is put into the stainless steel digester for filling clear water, is precooked 10 minutes with moderate heat,
Then pull out, drain, the sheep belly strip after must precooking, remaining water is discarded.
(3) load 1.75kg clear water in pot, be put into the sheep belly strip after precooking, add 6g salt, 80g cassia barks, 1.5g eight
Angle, 0.35g fennel seeds, 20g rock sugar, 2g spiceleafs, 1.5g Chinese prickly ashes, 10g chickens' extracts and 2.5g chilli, very hot oven are boiled 10 minutes, then are used
Boiling with soft fire 60 minutes.
(4) to 30g dark soy sauce and 80g cooking wine is continuously added in pot, small fire is received juice and is boiled 4 minutes, sheep tripe is pulled out, drain, obtains
Sheep tripe after to stew in soy sauce;Sheep tripe is also lowered the temperature while draining.
(5) the sheep tripe after stew in soy sauce is loaded in vacuum compression bag, is compressed using vacuum compressor.
(6) will be equipped with sauce halogen sheep tripe vacuum compression bag be put into ultra-high pressure sterilization equipment in carry out sterilization treatment, obtain institute
The sauce halogen sheep tripe stated.Wherein, the pressure of sterilizing is 400MPa, and temperature is 20 DEG C, and the time is 10 minutes.
The halogen material and marinating method of a kind of sauce halogen sheep tripe described in the present embodiment, contain cooking wine, fennel seeds, rock sugar in halogen material
With the composition such as dark soy sauce, smell of mutton can be effectively removed, carry fresh, improve the color and luster sense of sheep tripe, make sheep tripe that there is tempting color, and
And common raw material, material is easy to get, low cost;The marinating method of the sauce halogen sheep tripe described in the present embodiment, employs ultra-high pressure sterilization
Technology carries out two-stage sterilization, can farthest kill or suppress the growth and breeding of putrefactive microorganisms, improves shelf life, may be used also
To be maximally maintained quality, the local flavor of existing product, and method is simple to operate, and materials facility, safety and sanitation, stew in soy sauce goes out
Sheep tripe light taste, be more suitable for child eat, long shelf-life, convenient instant, it is ensured that people when outgoing can facilitate
Have delicious flavour, nutritious sheep tripe.
The above, is only the preferred embodiment of the embodiment of the present invention, and any shape is not made to the embodiment of the present invention
Limitation in formula, according to any simple modification, equivalent variations that the technical spirit of the embodiment of the present invention is made to above example
With modification, still fall within the range of embodiment of the present invention technical scheme.
Claims (9)
1. a kind of halogen material of sauce halogen sheep tripe, it is characterised in that the halogen material by salt, cooking wine, cassia bark, dark soy sauce, anise, fennel seeds,
Rock sugar, spiceleaf, Chinese prickly ash, chickens' extract and chilli composition.
2. halogen material according to claim 1, it is characterised in that wherein,
The halogen material by 6-10 weight portions salt, the cooking wine of 40-80 weight portions, the cassia bark of 5-15 weight portions, 30-40 weight portions
Dark soy sauce, the anise of 1.5-2.5 weight portions, the fennel seeds of 0.25-0.35 weight portions, the rock sugar of 20-30 weight portions, 2-3.5 weight
Measure the spiceleaf of part, the Chinese prickly ash of 1-1.5 weight portions, the chickens' extract of 6-10 weight portions and the chilli composition of 2-4.5 weight portions.
3. halogen material according to claim 2, it is characterised in that wherein,
The halogen material contains:The salt of 7.5 weight portions, the cooking wine of 60 weight portions, the cassia bark of 10 weight portions, 35 weight portions it is old
Take out, the anise of 2 weight portions, the fennel seeds of 0.3 weight portion, the rock sugar of 25 weight portions, the spiceleaf of 2.75 weight portions, 1.25 weight portions
Chinese prickly ash and 8 weight portions chickens' extract.
4. a kind of marinating method of sauce halogen sheep tripe, it is characterised in that comprise the following steps:
(1) it is sheep tripe water and salt treatment is clean, then strip is cut into, obtain sheep belly strip;
(2) precook:Sheep belly strip is put into water, moderate heat is boiled 8-12 minutes, is then pulled out, the sheep belly strip after must precooking;
(3) stew in soy sauce:Sheep belly strip after precooking is put into water, salt, cassia bark, anise, fennel seeds, rock sugar, spiceleaf, flower is added
Green pepper, chickens' extract and chilli, very hot oven are boiled 8-12 minutes, then with boiling with soft fire 45-65 minutes after, add dark soy sauce and cooking wine, boiling with soft fire
4-6 minutes, sheep tripe is pulled out, drained, obtain the sheep tripe after stew in soy sauce;
(4) the sheep tripe after stew in soy sauce is packed, vacuum compression, then ultra-high pressure sterilization, obtain described sauce halogen sheep tripe.
5. marinating method according to claim 4, it is characterised in that wherein,
In the step (1), the consumption of sheep tripe is 750-1250 weight portions;
In the step (3), the consumption of salt is 6-10 weight portions, and the consumption of cooking wine is 40-80 weight portions, and the consumption of cassia bark is
5-15 weight portions, the consumption of dark soy sauce is 30-40 weight portions, and anistree consumption is 1.5-2.5 weight portions, and the consumption of fennel seeds is
0.25-0.35 weight portions, the consumption of rock sugar is 20-30 weight portions, and the consumption of spiceleaf is 2-3.5 weight portions, and the consumption of Chinese prickly ash is
1-1.5 weight portions, the consumption of chickens' extract is 6-10 weight portions, and the consumption of chilli is 2-4.5 weight portions, and the consumption of water is 1500-
2000 weight portions.
6. marinating method according to claim 5, it is characterised in that wherein,
In the step (1), the consumption of sheep tripe is 1000 weight portions;
In the step (3), the consumption of salt is 7.5 weight portions, and the consumption of cooking wine is 60 weight portions, and the consumption of cassia bark is 10 weights
Amount part, the consumption of dark soy sauce is 35 weight portions, and anistree consumption is 2 weight portions, and the consumption of fennel seeds is 0.3 weight portion, rock sugar
Consumption is 25 weight portions, and the consumption of spiceleaf is 2.75 weight portions, and the consumption of Chinese prickly ash is 1.25 weight portions, and the consumption of chickens' extract is 8 weights
Amount part, the consumption of water is 1750 weight portions.
7. marinating method according to claim 6, it is characterised in that wherein,
In the step (1), sheep belly strip 7-10cm long.
8. marinating method according to claim 4, it is characterised in that wherein,
In the step (4), the pressure of ultra-high pressure sterilization is 350-450MPa, and temperature is 15-25 DEG C, and the time is 8-12 minutes.
9. marinating method according to claim 8, it is characterised in that wherein,
In the step (4), the pressure of ultra-high pressure sterilization is 400MPa, and temperature is 20 DEG C, and the time is 10 minutes.
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