CN108294250A - A kind of production method of fragrance tripe - Google Patents
A kind of production method of fragrance tripe Download PDFInfo
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- CN108294250A CN108294250A CN201810191524.1A CN201810191524A CN108294250A CN 108294250 A CN108294250 A CN 108294250A CN 201810191524 A CN201810191524 A CN 201810191524A CN 108294250 A CN108294250 A CN 108294250A
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- parts
- tripe
- fragrance
- smoked
- meat
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- 239000003205 fragrance Substances 0.000 title claims abstract description 44
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 29
- 239000000463 material Substances 0.000 claims abstract description 127
- 235000013372 meat Nutrition 0.000 claims abstract description 66
- 239000000843 powder Substances 0.000 claims abstract description 21
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 20
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 20
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 20
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 20
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 20
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 20
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 20
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 20
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 20
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 20
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 20
- 235000008434 ginseng Nutrition 0.000 claims abstract description 20
- 239000009636 Huang Qi Substances 0.000 claims abstract description 19
- 230000000391 smoking effect Effects 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 42
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 26
- 235000011613 Pinus brutia Nutrition 0.000 claims description 26
- 241000018646 Pinus brutia Species 0.000 claims description 26
- 239000002994 raw material Substances 0.000 claims description 26
- 241000208340 Araliaceae Species 0.000 claims description 19
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 18
- 244000105624 Arachis hypogaea Species 0.000 claims description 18
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 18
- 235000018262 Arachis monticola Nutrition 0.000 claims description 18
- 240000000467 Carum carvi Species 0.000 claims description 18
- 235000005747 Carum carvi Nutrition 0.000 claims description 18
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 18
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 18
- 229910052736 halogen Inorganic materials 0.000 claims description 18
- 150000002367 halogens Chemical class 0.000 claims description 18
- 235000020232 peanut Nutrition 0.000 claims description 18
- 150000003839 salts Chemical class 0.000 claims description 18
- 239000007921 spray Substances 0.000 claims description 18
- 235000013312 flour Nutrition 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 16
- 230000008569 process Effects 0.000 claims description 12
- 229910002114 biscuit porcelain Inorganic materials 0.000 claims description 10
- 235000015241 bacon Nutrition 0.000 claims description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 8
- 241000628997 Flos Species 0.000 claims description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 8
- 241000698291 Rugosa Species 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 235000014571 nuts Nutrition 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 238000003892 spreading Methods 0.000 claims description 8
- 230000007480 spreading Effects 0.000 claims description 8
- 244000000231 Sesamum indicum Species 0.000 claims 4
- 235000019504 cigarettes Nutrition 0.000 claims 2
- 230000001954 sterilising effect Effects 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
- 238000003958 fumigation Methods 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 238000002360 preparation method Methods 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 239000004480 active ingredient Substances 0.000 abstract description 2
- 239000003814 drug Substances 0.000 abstract description 2
- 239000008369 fruit flavor Substances 0.000 abstract description 2
- 235000008216 herbs Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000001256 tonic effect Effects 0.000 abstract description 2
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 14
- 235000019640 taste Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-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
- 230000008901 benefit Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 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
- 208000002720 Malnutrition Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- PJANXHGTPQOBST-VAWYXSNFSA-N Stilbene Natural products C=1C=CC=CC=1/C=C/C1=CC=CC=C1 PJANXHGTPQOBST-VAWYXSNFSA-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
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 150000002814 niacins Chemical class 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 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
- 238000003307 slaughter Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- PJANXHGTPQOBST-UHFFFAOYSA-N stilbene Chemical compound C=1C=CC=CC=1C=CC1=CC=CC=C1 PJANXHGTPQOBST-UHFFFAOYSA-N 0.000 description 1
- 235000021286 stilbenes Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000002560 therapeutic procedure 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
- 230000035922 thirst Effects 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 239000002699 waste material Substances 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The present invention discloses a kind of production method of fragrance tripe, and by the way that Chinese medicine ginseng, Radix Astragali, matrimony vine, Chinese yam, the arillus longan of medicine-food two-purpose is added in preparation methods steps (1), active ingredient of Chinese herbs enters in tripe, and then realizes the effect of building up one's health by taking tonic；Removal fishy smell is realized by the way that fruit juice is added, meat material is tasted with fruit flavor, the fragrance of smoked material is smoked in meat by sootiness in preparation method step (2), so that meat is tasted and has sootiness fragrance, by in one level powder of meat material surface smear during smoking, the fat in loss such as meat material that the nutritional ingredient during fumigation in meat material can be effectively prevent excessive under fumigation effect, pollen itself in smoked material has flowery odour, the fragrance of a flower is immersed in meat material during fumigation, and meat material has specific fragrance.
Description
Technical field
The present invention relates to tripe production method field, the production method of specifically a kind of fragrance tripe.
Background technology
Containing nutriments such as protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, niacins in tripe, has and mend
Energy benefit taste, benefiting qi and nourishing blood, qi-restoratives strengthening the essence are quenched one's thirst, the effect of wind is dizzy, and thin, insufficiency of vital energy and blood empty after being ill, malnutrition, spleen are suitable for
The people of stomach weakness, however existing tripe cooking method more fall behind, and can not be convenient for carrying so that tripe is as food pin
It sells with certain limitation, in turn results in raiser and abandoned because of tripe sale not easy to be processed after slaughtering ox, cause resource
Waste.
It is based on, the high nutrition of tripe, report is such as Chinese in succession for a series of improved researchs about tripe manufacture craft
Patent No.：CN.201410301085.7, open " a kind of processing method of Spicy Ox Tripe " pass through the ox of the technical solution arrived
Although tripe food solves the problems, such as to be convenient for carrying, but trophic structure is more single, taste is more single, cannot be satisfied various tastes
The crowd of demand, and the certain fishy smell still having by the tripe that the technical solution obtains, in view of the shortcomings of the prior art, extremely
The present does not have a kind of mode effective in real time to solve.
Invention content
(1) the technical issues of solving
In view of the deficiency of the prior art, the present invention provides a kind of production method of fragrance tripe, by this hair
The tripe that bright technical solution is prepared, not only delicious meat are full of nutrition and have effects that health therapy.
(2) technical solution
In order to achieve the above object, the present invention is achieved by the following technical programs:
A kind of production method of fragrance tripe, the fragrance tripe are made of the raw material of following parts by weight：Tripe 310-320
Part, 45-50 parts of halogen material, 5-10 parts of sesame, 5-10 parts of peanut powder, 2-5 parts of caraway leaf, 10-12 parts of salt, 5-8 parts of ginseng, Huang
2-6 parts of stilbene, 2-5 parts of matrimony vine, 2-4 parts of Chinese yam, 2-4 parts of arillus longan, 10-15 parts of fruit juice, smoked 20-25 parts of material；The fragrance tripe
Production method include the following steps：
(1) it is matched according to above-mentioned raw materials composition by weight and the tripe after cleaning is put into pot, after suitable water is added, greatly
Fire boils 20-30min, after water is removed, after halogen material, salt, ginseng, Radix Astragali, matrimony vine, Chinese yam, arillus longan, fruit juice is added, and weight
Newly plus water, it is cooked by gentle heat to tripe rake without obtaining tripe meat material after rotten, after tripe meat material picks up, naturally dry is to existing without dripping
As；
(2) the tripe meat material after being dried in step (1) is hung on bar, by smoked material spreading on pine needle, lights pine needle, into
Row sootiness 1-2h, sprays suitable quantity of water toward tripe meat material surface, the flour fried is applied to meat material surface, in smoking process constantly
Toward flour layer atomized water spray, retaining surface bisque does not fall off largely, after sootiness 1-2h, obtains bacon material；
(3) by the tripe meat material surface in step (2), after sprinkling sesame, peanut powder, caraway leaf, a layered material juice is watered
Afterwards, final products are obtained after sterilized, packaging.
Advantageous effect
The present invention discloses a kind of production method of fragrance tripe, passes through addition medicine-food two-purpose in preparation method step (1)
Chinese medicine ginseng, Radix Astragali, matrimony vine, Chinese yam, arillus longan, active ingredient of Chinese herbs enter in tripe, and then realize the effect of building up one's health by taking tonic；It is logical
It crosses addition fruit juice and realizes that removal fishy smell, meat material are tasted with fruit flavor, by sootiness by smoked material in preparation method step (2)
Fragrance is smoked in meat, so that meat is tasted and has sootiness fragrance, by one level of meat material surface smear during smoking
Powder, the fat in loss such as meat material that the nutritional ingredient during fumigation in meat material can be effectively prevent excessive under fumigation effect
Fat.Pollen itself in smoked material has flowery odour, and the fragrance of a flower is immersed in meat material during fumigation.
Specific implementation mode
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below in conjunction with the embodiment of the present invention,
Technical scheme in the embodiment of the invention is clearly and completely described, it is clear that described embodiment is the present invention one
Divide embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making
The every other embodiment obtained under the premise of creative work, shall fall within the protection scope of the present invention.
Embodiment 1:
A kind of production method of fragrance tripe, the fragrance tripe are made of the raw material of following parts by weight：310 parts of tripe,
48 parts of halogen material, 8 parts of sesame, 7 parts of peanut powder, 3 parts of caraway leaf, 11 parts of salt, 7 parts of ginseng, 4 parts of Radix Astragali, 3 parts of matrimony vine, Chinese yam 3
Part, 3 parts of arillus longan, 13 parts of fruit juice, smoked 22 parts of material；The production method of the fragrance tripe includes the following steps：
(1) it is matched according to above-mentioned raw materials composition by weight and the tripe after cleaning is put into pot, after suitable water is added, greatly
Fire boils 30min, after water is removed, after halogen material, salt, ginseng, Radix Astragali, matrimony vine, Chinese yam, arillus longan, fruit juice is added, adds again
Water is cooked by gentle heat to tripe rake without obtaining tripe meat material after rotten, after tripe meat material picks up, naturally dry to no dripping phenomenon；
(2) the tripe meat material after being dried in step (1) is hung on bar, by smoked material spreading on pine needle, lights pine needle, into
Row sootiness 1h, sprays suitable quantity of water toward tripe meat material surface, and the flour fried is applied to meat material surface, constantly past in smoking process
Flour layer atomized water spray, retaining surface bisque do not fall off largely, after sootiness 1h, obtain bacon material；
(3) by the tripe meat material surface in step (2), after sprinkling sesame, peanut powder, caraway leaf, a layered material juice is watered
Afterwards, final products are obtained after sterilized, packaging.
Wherein, material is smoked to be made after crushing and drying by the raw material of following parts by weight：25 parts of cassia twig, 25 parts of Cortex Eucommiae, fennel seeds
13 parts, 4 parts of Flos Rosae Rugosas pollen, 4 parts of pollen pini, 12 parts of pine nut.
Embodiment 2:
A kind of production method of fragrance tripe, the fragrance tripe are made of the raw material of following parts by weight：315 parts of tripe,
47 parts of halogen material, 6 parts of sesame, 7 parts of peanut powder, 3 parts of caraway leaf, 11 parts of salt, 6 parts of ginseng, 5 parts of Radix Astragali, 4 parts of matrimony vine, Chinese yam 3
Part, 3 parts of arillus longan, 13 parts of fruit juice, smoked 22 parts of material；The production method of the fragrance tripe includes the following steps：
(1) it is matched according to above-mentioned raw materials composition by weight and the tripe after cleaning is put into pot, after suitable water is added, greatly
Fire boils 30min, after water is removed, after halogen material, salt, ginseng, Radix Astragali, matrimony vine, Chinese yam, arillus longan, fruit juice is added, adds again
Water is cooked by gentle heat to tripe rake without obtaining tripe meat material after rotten, after tripe meat material picks up, naturally dry to no dripping phenomenon；
(2) the tripe meat material after being dried in step (1) is hung on bar, by smoked material spreading on pine needle, lights pine needle, into
Row sootiness 2h, sprays suitable quantity of water toward tripe meat material surface, and the flour fried is applied to meat material surface, constantly past in smoking process
Flour layer atomized water spray, retaining surface bisque do not fall off largely, after sootiness 2h, obtain bacon material；
(3) by the tripe meat material surface in step (2), after sprinkling sesame, peanut powder, caraway leaf, a layered material juice is watered
Afterwards, final products are obtained after sterilized, packaging.
Wherein, material is smoked to be made after crushing and drying by the raw material of following parts by weight：20 parts of cassia twig, 20 parts of Cortex Eucommiae, fennel seeds
10 parts, 5 parts of Flos Rosae Rugosas pollen, 6 parts of pollen pini, 15 parts of pine nut.
Embodiment 3:
A kind of production method of fragrance tripe, the fragrance tripe are made of the raw material of following parts by weight：310 parts of tripe,
45 parts of halogen material, 5 parts of sesame, 5 parts of peanut powder, 2 parts of caraway leaf, 10 parts of salt, 5 parts of ginseng, 6 parts of Radix Astragali, 5 parts of matrimony vine, Chinese yam 4
Part, 2 parts of arillus longan, 10 parts of fruit juice, smoked 20 parts of material；The production method of the fragrance tripe includes the following steps：
(1) it is matched according to above-mentioned raw materials composition by weight and the tripe after cleaning is put into pot, after suitable water is added, greatly
Fire boils 30min, after water is removed, after halogen material, salt, ginseng, Radix Astragali, matrimony vine, Chinese yam, arillus longan, fruit juice is added, adds again
Water is cooked by gentle heat to tripe rake without obtaining tripe meat material after rotten, after tripe meat material picks up, naturally dry to no dripping phenomenon；
(2) the tripe meat material after being dried in step (1) is hung on bar, by smoked material spreading on pine needle, lights pine needle, into
Row sootiness 1.5h, sprays suitable quantity of water toward tripe meat material surface, the flour fried is applied to meat material surface, in smoking process constantly
Toward flour layer atomized water spray, retaining surface bisque does not fall off largely, after sootiness 1.5h, obtains bacon material；
(3) by the tripe meat material surface in step (2), after sprinkling sesame, peanut powder, caraway leaf, a layered material juice is watered
Afterwards, final products are obtained after sterilized, packaging.
Wherein, material is smoked to be made after crushing and drying by the raw material of following parts by weight：30 parts of cassia twig, 30 parts of Cortex Eucommiae, fennel seeds
15 parts, 2 parts of Flos Rosae Rugosas pollen, 2 parts of pollen pini, 10 parts of pine nut.
Embodiment 4:
A kind of production method of fragrance tripe, the fragrance tripe are made of the raw material of following parts by weight：320 parts of tripe,
50 parts of halogen material, 10 parts of sesame, 5 parts of peanut powder, 2 parts of caraway leaf, 10 parts of salt, 8 parts of ginseng, 6 parts of Radix Astragali, 5 parts of matrimony vine, Chinese yam
2 parts, 2 parts of arillus longan, 10 parts of fruit juice, smoked 25 parts of material；The production method of the fragrance tripe includes the following steps：
(1) it is matched according to above-mentioned raw materials composition by weight and the tripe after cleaning is put into pot, after suitable water is added, greatly
Fire boils 25min, after water is removed, after halogen material, salt, ginseng, Radix Astragali, matrimony vine, Chinese yam, arillus longan, fruit juice is added, adds again
Water is cooked by gentle heat to tripe rake without obtaining tripe meat material after rotten, after tripe meat material picks up, naturally dry to no dripping phenomenon；
(2) the tripe meat material after being dried in step (1) is hung on bar, by smoked material spreading on pine needle, lights pine needle, into
Row sootiness 2h, sprays suitable quantity of water toward tripe meat material surface, and the flour fried is applied to meat material surface, constantly past in smoking process
Flour layer atomized water spray, retaining surface bisque do not fall off largely, after sootiness 1.5h, obtain bacon material；
(3) by the tripe meat material surface in step (2), after sprinkling sesame, peanut powder, caraway leaf, a layered material juice is watered
Afterwards, final products are obtained after sterilized, packaging.
Wherein, material is smoked to be made after crushing and drying by the raw material of following parts by weight：24 parts of cassia twig, 24 parts of Cortex Eucommiae, fennel seeds
17 parts, 4 parts of Flos Rosae Rugosas pollen, 5 parts of pollen pini, 12 parts of pine nut.
Embodiment 5:
A kind of production method of fragrance tripe, the fragrance tripe are made of the raw material of following parts by weight：315 parts of tripe,
48 parts of halogen material, 7 parts of sesame, 7 parts of peanut powder, 3 parts of caraway leaf, 11 parts of salt, 7 parts of ginseng, 5 parts of Radix Astragali, 3 parts of matrimony vine, Chinese yam 3
Part, 3 parts of arillus longan, 13 parts of fruit juice, smoked 23 parts of material；The production method of the fragrance tripe includes the following steps：
(1) it is matched according to above-mentioned raw materials composition by weight and the tripe after cleaning is put into pot, after suitable water is added, greatly
Fire boils 22min, after water is removed, after halogen material, salt, ginseng, Radix Astragali, matrimony vine, Chinese yam, arillus longan, fruit juice is added, adds again
Water is cooked by gentle heat to tripe rake without obtaining tripe meat material after rotten, after tripe meat material picks up, naturally dry to no dripping phenomenon；
(2) the tripe meat material after being dried in step (1) is hung on bar, by smoked material spreading on pine needle, lights pine needle, into
Row sootiness 1.5h, sprays suitable quantity of water toward tripe meat material surface, the flour fried is applied to meat material surface, in smoking process constantly
Toward flour layer atomized water spray, retaining surface bisque does not fall off largely, after sootiness 2h, obtains bacon material；
(3) by the tripe meat material surface in step (2), after sprinkling sesame, peanut powder, caraway leaf, a layered material juice is watered
Afterwards, final products are obtained after sterilized, packaging.
Wherein, material is smoked to be made after crushing and drying by the raw material of following parts by weight：26 parts of cassia twig, 26 parts of Cortex Eucommiae, fennel seeds
12 parts, 4 parts of Flos Rosae Rugosas pollen, 4 parts of pollen pini, 12 parts of pine nut.
Embodiment 6:
A kind of production method of fragrance tripe, the fragrance tripe are made of the raw material of following parts by weight：318 parts of tripe,
46 parts of halogen material, 8 parts of sesame, 8 parts of peanut powder, 4 parts of caraway leaf, 11 parts of salt, 6 parts of ginseng, 5 parts of Radix Astragali, 4 parts of matrimony vine, Chinese yam 3
Part, 3 parts of arillus longan, 12 parts of fruit juice, smoked 22 parts of material；The production method of the fragrance tripe includes the following steps：
(1) it is matched according to above-mentioned raw materials composition by weight and the tripe after cleaning is put into pot, after suitable water is added, greatly
Fire boils 23min, after water is removed, after halogen material, salt, ginseng, Radix Astragali, matrimony vine, Chinese yam, arillus longan, fruit juice is added, adds again
Water is cooked by gentle heat to tripe rake without obtaining tripe meat material after rotten, after tripe meat material picks up, naturally dry to no dripping phenomenon；
(2) the tripe meat material after being dried in step (1) is hung on bar, by smoked material spreading on pine needle, lights pine needle, into
Row sootiness 2h, sprays suitable quantity of water toward tripe meat material surface, and the flour fried is applied to meat material surface, constantly past in smoking process
Flour layer atomized water spray, retaining surface bisque do not fall off largely, after sootiness 1.5h, obtain bacon material；
(3) by the tripe meat material surface in step (2), after sprinkling sesame, peanut powder, caraway leaf, a layered material juice is watered
Afterwards, final products are obtained after sterilized, packaging.
Wherein, material is smoked to be made after crushing and drying by the raw material of following parts by weight：24 parts of cassia twig, 22 parts of Cortex Eucommiae, fennel seeds
13 parts, 3 parts of Flos Rosae Rugosas pollen, 4 parts of pollen pini, 13 parts of pine nut.
It should be noted that herein, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any actual relationship or order or sequence.Moreover, the terms "include", "comprise" or its any other variant are intended to
Non-exclusive inclusion, so that the process, method, article or equipment including a series of elements is not only wanted including those
Element, but also include other elements that are not explicitly listed, or further include for this process, method, article or equipment
Intrinsic element.In the absence of more restrictions, the element limited including sentence "including a ...", it is not excluded that
There is also other identical elements in the process, method, article or apparatus that includes the element.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations, although with reference to the foregoing embodiments
Invention is explained in detail, it will be understood by those of ordinary skill in the art that:It still can be to aforementioned each implementation
Technical solution recorded in example is modified or equivalent replacement of some of the technical features；And these modification or
It replaces, the spirit and scope for various embodiments of the present invention technical solution that it does not separate the essence of the corresponding technical solution.
Claims (6)
1. a kind of production method of fragrance tripe, which is characterized in that the fragrance tripe is made of the raw material of following parts by weight：Ox
310-320 parts of tripe, 45-50 parts of halogen material, 5-10 parts of sesame, 5-10 parts of peanut powder, 2-5 parts of caraway leaf, 10-12 parts of salt, people
5-8 parts of ginseng, 2-6 parts of Radix Astragali, 2-5 parts of matrimony vine, 2-4 parts of Chinese yam, 2-4 parts of arillus longan, 10-15 parts of fruit juice, smoked 20-25 parts of material；Institute
The production method for stating fragrance tripe includes the following steps：
(1) it is matched according to above-mentioned raw materials composition by weight and the tripe after cleaning is put into pot, after suitable water is added, big fire is boiled
20-30min is boiled, after water is removed, after halogen material, salt, ginseng, Radix Astragali, matrimony vine, Chinese yam, arillus longan, fruit juice is added, is added again
Water is cooked by gentle heat to tripe rake without obtaining tripe meat material after rotten, after tripe meat material picks up, naturally dry to no dripping phenomenon；
(2) the tripe meat material after being dried in step (1) is hung on bar, by smoked material spreading on pine needle, lights pine needle, carries out cigarette
Smoked 1-2h sprays suitable quantity of water toward tripe meat material surface, the flour fried is applied to meat material surface, constantly toward face in smoking process
Bisque atomized water spray, retaining surface bisque do not fall off largely, after sootiness 1-2h, obtain bacon material；
(3) by the tripe meat material surface in step (2), after sprinkling sesame, peanut powder, caraway leaf, after watering a layered material juice, warp
Final products are obtained after sterilizing, packaging.
2. the production method of fragrance tripe according to claim 1, which is characterized in that the smoked material is by following parts by weight
Raw material is made after crushing and drying：20-30 parts of cassia twig, 20-30 parts of Cortex Eucommiae, 10-15 parts of fennel seeds, 2-5 parts of Flos Rosae Rugosas pollen, preserved egg
2-6 parts of powder, 10-15 parts of pine nut.
3. the production method of fragrance tripe according to claim 1, which is characterized in that the fragrance tripe is by following weight
The raw material of part is made：310 parts of tripe, 48 parts of halogen material, 8 parts of sesame, 7 parts of peanut powder, 3 parts of caraway leaf, 11 parts of salt, ginseng 7
Part, 4 parts of Radix Astragali, 3 parts of matrimony vine, 3 parts of Chinese yam, 3 parts of arillus longan, 13 parts of fruit juice, smoked 22 parts of material.
4. the production method of fragrance tripe according to claim 1, which is characterized in that the fragrance tripe is by following heavy
The raw material of amount part is made：315 parts of tripe, 47 parts of halogen material, 6 parts of sesame, 7 parts of peanut powder, 3 parts of caraway leaf, 11 parts of salt, ginseng
6 parts, 5 parts of Radix Astragali, 4 parts of matrimony vine, 3 parts of Chinese yam, 3 parts of arillus longan, 13 parts of fruit juice, smoked 22 parts of material.
5. the production method of fragrance tripe according to claim 2, which is characterized in that the smoked material is by following parts by weight
Raw material is made after crushing and drying：25 parts of cassia twig, 25 parts of Cortex Eucommiae, 13 parts of fennel seeds, 4 parts of Flos Rosae Rugosas pollen, 4 parts of pollen pini, pine nut
12 parts.
6. the production method of fragrance tripe according to claim 1, which is characterized in that spread smoked material in the step (2)
It is sprinkling upon on pine needle, lights pine needle, carry out sootiness 1-2h, spray suitable quantity of water toward tripe meat material surface, the flour fried is applied to
Meat material surface, constantly toward flour layer atomized water spray in smoking process, retaining surface bisque does not fall off largely, after sootiness 1-2h, obtains cigarette
Bacon material.
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| CN110214896A (en) * | 2019-06-24 | 2019-09-10 | 淮北辣魔王食品有限公司 | A kind of production method of tripe piece |
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