CN107373409A - A kind of crisp cow tongue of paste flavor and preparation method thereof - Google Patents
A kind of crisp cow tongue of paste flavor and preparation method thereof Download PDFInfo
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- CN107373409A CN107373409A CN201710716145.5A CN201710716145A CN107373409A CN 107373409 A CN107373409 A CN 107373409A CN 201710716145 A CN201710716145 A CN 201710716145A CN 107373409 A CN107373409 A CN 107373409A
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- 240000002814 Clintonia borealis Species 0.000 title claims abstract description 34
- 235000002937 Clintonia borealis Nutrition 0.000 title claims abstract description 34
- 235000007602 Opuntia linguiformis Nutrition 0.000 title claims abstract description 34
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 22
- 235000019634 flavors Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 241001503664 Sterculia nobilis Species 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 13
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 12
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 8
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims abstract description 8
- 244000203593 Piper nigrum Species 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 235000013614 black pepper Nutrition 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 8
- 239000011574 phosphorus Substances 0.000 claims abstract description 8
- 229910052698 phosphorus Inorganic materials 0.000 claims abstract description 8
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 239000011734 sodium Substances 0.000 claims abstract description 8
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 8
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 8
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 8
- 235000013599 spices Nutrition 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 6
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 3
- 238000001035 drying Methods 0.000 claims description 19
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 18
- 238000012856 packing Methods 0.000 claims description 10
- 238000000605 extraction Methods 0.000 claims description 8
- 239000012141 concentrate Substances 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 239000002798 polar solvent Substances 0.000 claims description 4
- NHTMVDHEPJAVLT-UHFFFAOYSA-N Isooctane Chemical group CC(C)CC(C)(C)C NHTMVDHEPJAVLT-UHFFFAOYSA-N 0.000 claims description 3
- 238000013461 design Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004064 recycling Methods 0.000 claims description 3
- 238000010992 reflux Methods 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- FLTJDUOFAQWHDF-UHFFFAOYSA-N trimethyl pentane Natural products CCCCC(C)(C)C FLTJDUOFAQWHDF-UHFFFAOYSA-N 0.000 claims description 3
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims 1
- 229960000583 acetic acid Drugs 0.000 claims 1
- DCKVNWZUADLDEH-UHFFFAOYSA-N sec-butyl acetate Chemical compound CCC(C)OC(C)=O DCKVNWZUADLDEH-UHFFFAOYSA-N 0.000 claims 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 230000000146 antalgic effect Effects 0.000 abstract description 3
- 230000003110 anti-inflammatory effect Effects 0.000 abstract description 3
- 230000000259 anti-tumor effect Effects 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 230000003054 hormonal effect Effects 0.000 abstract description 3
- 231100000508 hormonal effect Toxicity 0.000 abstract description 3
- 230000003288 anthiarrhythmic effect Effects 0.000 abstract description 2
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 230000009467 reduction Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- DKPFZGUDAPQIHT-UHFFFAOYSA-N Butyl acetate Natural products CCCCOC(C)=O DKPFZGUDAPQIHT-UHFFFAOYSA-N 0.000 description 2
- -1 Flavone compound Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 244000141359 Malus pumila Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
Abstract
The invention discloses crisp cow tongue of a kind of paste flavor and preparation method thereof, the raw material composition of the crisp cow tongue of paste flavor is：Cow tongue 100kg, the 10g of ham spices 5, the 120g of sodium bicarbonate 80, the 60g of white pepper powder 45, the 1000g of monosodium glutamate 800, the 110g of white granulated sugar 80, the U.S. 160g of phosphorus 150 of guarantor, double second double 80g of sodium 50, the 1200g of edible salt 1000, the 0.5kg of soybean protein 0.2, the 1kg of converted starch 0.8, the 8kg of soy sauce 5, the 180g of sterculia nobilis's extract 165 and the 6kg of water 4.Paste flavor cow tongue produced by the present invention not only unique flavor, time aromatic thickness, and due to the addition of sterculia nobilis's extract, anti-arrhythmia, antitumor activity, anti-inflammatory and antalgic, reduction cholesterol, regulation incretory, the hormonal effect of balance can be played.In addition, present invention process is simple, and it is easily operated, suitable for large-scale production.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of crisp cow tongue of paste flavor and preparation method thereof.
Background technology
Paste flavor cow tongue is a kind of Speciality Foods, due to its as drink tea, drink, go with rice when assistant eat good merchantable brand, it is deep by masses
Like.As the improvement of people's living standards, while food taste is pursued, people are also pursuing the health effect of food
Fruit.And the way of traditional paste flavor cow tongue is mainly based on making by hand, because industrialized production causes cow tongue taste with making by hand 0
Greatly differ from each other.Therefore, a kind of features good taste is invented, cow tongue manufacture craft beneficial to human body and suitable industrialized production will accord with
Close public demand.
The content of the invention
It is an object of the invention in view of the shortcomings of the prior art, providing crisp cow tongue of a kind of paste flavor and preparation method thereof.This hair
Bright obtained paste flavor cow tongue not only unique flavor, time aromatic thickness, and due to the addition of sterculia nobilis's extract, the anti-rhythm of the heart can be played
Not normal, antitumor activity, anti-inflammatory and antalgic, reduce cholesterol, regulation incretory, the hormonal effect of balance.
To achieve the above object, the present invention adopts the following technical scheme that：
A kind of crisp cow tongue of paste flavor, its raw material composition are：Cow tongue 100kg, ham spices 5-10g, sodium bicarbonate 80-120g, white pepper
Powder 45-60g, monosodium glutamate 800-1000g, white granulated sugar 80-110g, the U.S. phosphorus 150-160g of guarantor, the double sodium 50-80g of double second, edible salt
1000-1200g, soybean protein 0.2-0.5kg, converted starch 0.8-1kg, soy sauce 5-8kg, sterculia nobilis's extract 165-180g and water
4-6kg；The preparation method of sterculia nobilis's extract, specifically includes following steps：
1）Using sterculia nobilis's seed as raw material, removal of impurities is cleaned, after first time microwave drying and second of microwave drying, obtains drying
Sterculia nobilis's seed, it is standby；
2）By step 1）Obtained sterculia nobilis's seed mixes after crushing with the 85wt% of 8 times of weight ethanol, the refluxing extraction at 80 DEG C
Twice, each 1.5h, merge extract solution twice, ethanol is recovered under reduced pressure, obtains concentrate, the isometric low polar solvent of concentrate
（Trimethylpentane and butyl acetate in mass ratio 1:2 mixing）Extraction, after the recycling design that pressurizes medicinal extract, by gained medicinal extract with 3
The 30wt% of times weight ethanol dissolving, obtains solution A；
3）By step 2）Resulting solution A is added to supercritical CO2Refined in device, extracted through first time extraction and second
Afterwards, raffinate is collected；
4）By step 3）Gained raffinate obtains sterculia nobilis's extract after spray drying.
The frequency of the first time microwave drying is 1100MHz, drying time 3.5min；The frequency of second of microwave drying
Rate is 1050MHz, drying time 2min；Dry time interval is 10min twice.
The first time extracting pressure is 6MPa, and temperature is 30 DEG C, time 30min；Second of extracting pressure be
9.5MPa, temperature are 35 DEG C, time 45min.
The preparation method of the crisp cow tongue of paste flavor as described above, specifically includes following steps：
（1）The cow tongue raw material arranged is put into slicer and cut into slices, slice thickness is 2.5-3 millimeters；
（2）By the cow tongue cut, ham spices, sodium bicarbonate, white pepper powder, monosodium glutamate, white granulated sugar, protect the double sodium of U.S. phosphorus, double second, edible
Salt, soybean protein, converted starch, soy sauce and sterculia nobilis's extract are mixed according to raw material proportioning, and tumbling is added together after adding water
Tumbling is carried out in machine；Tumbling time is 1h, and the temperature of tumbling room is less than 10 DEG C, and tumbling to product temperature is less than 15 DEG C；
（3）Weighing packing is carried out according to specification requirement, is flattened, immigration quick freezing repository is simultaneously quick-frozen below -30 DEG C, when product center temperature
Less than -18 DEG C packings of degree, finally move into warehouse for finished product in less than -18 DEG C preservations.
The beneficial effects of the present invention are：Paste flavor cow tongue produced by the present invention not only unique flavor, return aromatic thickness, and by
In with the addition of sterculia nobilis's extract, anti-arrhythmia, antitumor activity, anti-inflammatory and antalgic, reduction cholesterol, interior point of regulation can be played
Secrete gland, the hormonal effect of balance.In addition, present invention process is simple, and it is easily operated, suitable for large-scale production.
Embodiment
Below in conjunction with specific embodiment, the present invention will be further described, but the present invention is not limited only to these embodiments.
The preparation method of sterculia nobilis's extract, specifically includes following steps：
1）Using sterculia nobilis's seed 1000g as raw material, removal of impurities is cleaned, after first time microwave drying and second of microwave drying, is obtained
It is standby to dry sterculia nobilis's seed；The frequency of first time microwave drying is 1100MHz, drying time 3.5min；Second micro-
The frequency that ripple is dried is 1050MHz, drying time 2min；Dry time interval is 10min twice；
2）By step 1）Obtained sterculia nobilis's seed mixes after crushing with the 85wt% of 8 times of weight ethanol, the refluxing extraction at 80 DEG C
Twice, each 1.5h, merge extract solution twice, ethanol is recovered under reduced pressure, obtains concentrate, the isometric low polar solvent of concentrate
（Trimethylpentane and butyl acetate in mass ratio 1:2 mixing）Extraction, after the recycling design that pressurizes medicinal extract, by gained medicinal extract with 3
The 30wt% of times weight ethanol dissolving, obtains solution A；
3）By step 2）Resulting solution A is added to supercritical CO2Refined in device, extracted through first time extraction and second
Afterwards, raffinate is collected；First time extracting pressure is 6MPa, and temperature is 30 DEG C, time 30min；Second of extracting pressure
For 9.5MPa, temperature is 35 DEG C, time 45min；
4）By step 3）Gained raffinate obtains sterculia nobilis's extract 138.23g after spray drying.
The extract component and its proportion are：Flavone compound：6.88%；Triterpenes chemicals：4.16%；Polysaccharide
Class compound：50.32%；Alkaloid compound 2.98%；Fats chemicals：18.56%；Phytosterin compound：0.75%；Its
He：16.35 %.
Embodiment 1
（1）The cow tongue raw material arranged is put into slicer and cut into slices, slice thickness is 2.5 millimeters；
（2）Cow tongue that 100kg is cut, ham spices 5g, sodium bicarbonate 80g, white pepper powder 45g, monosodium glutamate 800g, white granulated sugar 80g,
Protect U.S. phosphorus 150g, double second double sodium 50g, edible salt 1000g, soybean protein 0.2kg, converted starch 0.8kg, soy sauce 5kg and sterculia nobilis
Extract 165g is mixed, and adds to add together after 4kg water tumbling is carried out in tumbler；Tumbling time is 1h, the temperature of tumbling room
Spend for less than 10 DEG C, tumbling to product temperature is less than 15 DEG C；
（3）Weighing packing is carried out according to specification requirement, is flattened, immigration quick freezing repository is simultaneously quick-frozen below -30 DEG C, when product center temperature
Less than -18 DEG C packings of degree, finally move into warehouse for finished product in less than -18 DEG C preservations.
Embodiment 2
（1）The cow tongue raw material arranged is put into slicer and cut into slices, slice thickness is 3 millimeters；
（2）Cow tongue, ham spices 10g, sodium bicarbonate 120g, white pepper powder 60g, monosodium glutamate 1000g, the white granulated sugar that 100kg is cut
110g, protect U.S. phosphorus 160g, double second double sodium 80g, edible salt 1200g, soybean protein 0.5kg, converted starch 1kg, soy sauce 8kg and apples
Mother-in-law's extract 180g is mixed, and adds to add together after 6kg water tumbling is carried out in tumbler；Tumbling time is 1h, tumbling room
Temperature is less than 10 DEG C, and tumbling to product temperature is less than 15 DEG C；
（3）Weighing packing is carried out according to specification requirement, is flattened, immigration quick freezing repository is simultaneously quick-frozen below -30 DEG C, when product center temperature
Less than -18 DEG C packings of degree, finally move into warehouse for finished product in less than -18 DEG C preservations.
Embodiment 3
（1）The cow tongue raw material arranged is put into slicer and cut into slices, slice thickness is 3 millimeters；
（2）Cow tongue, ham spices 8g, sodium bicarbonate 100g, white pepper powder 52g, monosodium glutamate 900g, the white granulated sugar that 100kg is cut
95g, protect the double sodium 65g of U.S. phosphorus 155g, double second, edible salt 1100g, soybean protein 0.3kg, converted starch 0.9kg, soy sauce 6.5kg
Mixed with sterculia nobilis's extract 170g, add to add together after 5kg water tumbling is carried out in tumbler；Tumbling time is 1h, tumbling
The temperature of room is less than 10 DEG C, and tumbling to product temperature is less than 15 DEG C；
（3）Weighing packing is carried out according to specification requirement, is flattened, immigration quick freezing repository is simultaneously quick-frozen below -30 DEG C, when product center temperature
Less than -18 DEG C packings of degree, finally move into warehouse for finished product in less than -18 DEG C preservations.
The foregoing is only presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, it should all belong to the covering scope of the present invention.
Claims (5)
- A kind of 1. crisp cow tongue of paste flavor, it is characterised in that：The raw material of the crisp cow tongue of paste flavor forms：Cow tongue 100kg, ham spices 5-10g, sodium bicarbonate 80-120g, white pepper powder 45-60g, monosodium glutamate 800-1000g, white granulated sugar 80-110g, the U.S. phosphorus 150- of guarantor The double sodium 50-80g of 160g, double second, edible salt 1000-1200g, soybean protein 0.2-0.5kg, converted starch 0.8-1kg, soy sauce 5- 8kg, sterculia nobilis's extract 165-180g and water 4-6kg；The preparation method of sterculia nobilis's extract, specifically includes following steps：1）Using sterculia nobilis's seed as raw material, removal of impurities is cleaned, after first time microwave drying and second of microwave drying, obtains drying Sterculia nobilis's seed, it is standby；2）By step 1）Obtained sterculia nobilis's seed mixes after crushing with the 85wt% of 8 times of weight ethanol, the refluxing extraction at 80 DEG C Twice, each 1.5h, merge extract solution twice, ethanol is recovered under reduced pressure, obtains concentrate, the isometric low polar solvent of concentrate Extract, medicinal extract is obtained after the recycling design that pressurizes, the gained medicinal extract 30wt% of 3 times of weight ethanol is dissolved, obtains solution A；3）By step 2）Resulting solution A is added to supercritical CO2Refined in device, extracted through first time extraction and second Afterwards, raffinate is collected；4）By step 3）Gained raffinate obtains sterculia nobilis's extract after spray drying.
- 2. the crisp cow tongue of paste flavor according to claim 1, it is characterised in that：The frequency of the first time microwave drying is 1100MHz, drying time 3.5min；The frequency of second of microwave drying is 1050MHz, drying time 2min；Do twice Dry time interval is 10min.
- 3. the crisp cow tongue of paste flavor according to claim 1, it is characterised in that：The first time extracting pressure is 6MPa, temperature For 30 DEG C, time 30min；Second of extracting pressure is 9.5MPa, and temperature is 35 DEG C, time 45min.
- 4. the crisp cow tongue of paste flavor according to claim 1, it is characterised in that：The low polar solvent is trimethylpentane and vinegar Acid butyl ester in mass ratio 1:2 mixing.
- A kind of 5. method for preparing the crisp cow tongue of paste flavor as claimed in claim 1, it is characterised in that：Specifically include following steps：（A）The cow tongue raw material arranged is put into slicer and cut into slices, slice thickness is 2.5-3 millimeters；（B）By the cow tongue cut, ham spices, sodium bicarbonate, white pepper powder, monosodium glutamate, white granulated sugar, protect the double sodium of U.S. phosphorus, double second, edible Salt, soybean protein, converted starch, soy sauce and sterculia nobilis's extract are mixed according to raw material proportioning, and tumbling is added together after adding water Tumbling is carried out in machine；Tumbling time is 1h, and the temperature of tumbling room is less than 10 DEG C, and tumbling to product temperature is less than 15 DEG C；（C）Weighing packing is carried out according to specification requirement, is flattened, immigration quick freezing repository is simultaneously quick-frozen below -30 DEG C, when product center temperature Less than -18 DEG C packings of degree, finally move into warehouse for finished product in less than -18 DEG C preservations.
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| CN201710716145.5A CN107373409A (en) | 2017-08-18 | 2017-08-18 | A kind of crisp cow tongue of paste flavor and preparation method thereof |
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| CN201710716145.5A CN107373409A (en) | 2017-08-18 | 2017-08-18 | A kind of crisp cow tongue of paste flavor and preparation method thereof |
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| CN107373409A true CN107373409A (en) | 2017-11-24 |
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| CN201710716145.5A Pending CN107373409A (en) | 2017-08-18 | 2017-08-18 | A kind of crisp cow tongue of paste flavor and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108606264A (en) * | 2018-02-05 | 2018-10-02 | 安徽鑫松亚食品有限公司 | A kind of crisp pig's tongue and preparation method thereof |
| CN111387429A (en) * | 2020-03-04 | 2020-07-10 | 成都非常有食品科技有限公司 | Quick-frozen prepared rattan pepper flavored beef tongue and processing method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697071A (en) * | 2012-05-22 | 2012-10-03 | 马胜清 | Hot and spicy beef tongue |
| CN104664420A (en) * | 2013-12-01 | 2015-06-03 | 颜洪岭 | Preparation method of flavored beef tongues |
| CN105011188A (en) * | 2015-07-16 | 2015-11-04 | 福建省鼎味食品有限公司 | Pig tongue preparation method |
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| CN105962105A (en) * | 2016-05-06 | 2016-09-28 | 莆田市城厢区诚味食品有限公司 | Sauce-flavored pig tongue and production method thereof |
| CN106465780A (en) * | 2016-10-12 | 2017-03-01 | 肥西久盛食品有限公司 | A kind of children water-adding zinc Fructificatio Amaurodermatis Rudae sesame candy |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108606264A (en) * | 2018-02-05 | 2018-10-02 | 安徽鑫松亚食品有限公司 | A kind of crisp pig's tongue and preparation method thereof |
| CN111387429A (en) * | 2020-03-04 | 2020-07-10 | 成都非常有食品科技有限公司 | Quick-frozen prepared rattan pepper flavored beef tongue and processing method thereof |
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