CN108606264A - A kind of crisp pig's tongue and preparation method thereof - Google Patents
A kind of crisp pig's tongue and preparation method thereof Download PDFInfo
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- CN108606264A CN108606264A CN201810112171.1A CN201810112171A CN108606264A CN 108606264 A CN108606264 A CN 108606264A CN 201810112171 A CN201810112171 A CN 201810112171A CN 108606264 A CN108606264 A CN 108606264A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000013599 spices Nutrition 0.000 claims abstract description 38
- 235000013305 food Nutrition 0.000 claims abstract description 36
- 235000013373 food additive Nutrition 0.000 claims abstract description 34
- 239000002778 food additive Substances 0.000 claims abstract description 34
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 33
- 229920002472 Starch Polymers 0.000 claims abstract description 22
- 235000020188 drinking water Nutrition 0.000 claims abstract description 22
- 239000003651 drinking water Substances 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 22
- 235000019698 starch Nutrition 0.000 claims abstract description 22
- 239000008107 starch Substances 0.000 claims abstract description 22
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 17
- 241000234282 Allium Species 0.000 claims abstract description 16
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 16
- 240000002234 Allium sativum Species 0.000 claims abstract description 16
- 239000006002 Pepper Substances 0.000 claims abstract description 16
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 16
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 16
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 16
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 16
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 16
- 235000004611 garlic Nutrition 0.000 claims abstract description 16
- 235000008397 ginger Nutrition 0.000 claims abstract description 16
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 15
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 15
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 15
- 241000522254 Cassia Species 0.000 claims abstract description 15
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 15
- 239000000470 constituent Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 5
- 240000008574 Capsicum frutescens Species 0.000 claims abstract 4
- 241000722363 Piper Species 0.000 claims description 14
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 12
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 12
- 229940073490 sodium glutamate Drugs 0.000 claims description 12
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 12
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 12
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 12
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 12
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 12
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 claims description 11
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 claims description 11
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 claims description 11
- 235000018889 capsanthin Nutrition 0.000 claims description 11
- 235000012658 paprika extract Nutrition 0.000 claims description 11
- 239000001688 paprika extract Substances 0.000 claims description 11
- 238000010257 thawing Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 6
- 230000011218 segmentation Effects 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 2
- 230000007774 longterm Effects 0.000 abstract description 5
- 244000203593 Piper nigrum Species 0.000 abstract 2
- 241000208293 Capsicum Species 0.000 description 13
- 241000234314 Zingiber Species 0.000 description 11
- 239000003205 fragrance Substances 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000003195 fascia Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003041 ligament Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 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
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
Abstract
The present invention proposes a kind of crisp pig's tongue and preparation method thereof, and raw material includes following components by weight：The constituent of 20 30 parts of selected pig tongue, 6 10 parts of drinking water, 26 parts of food starch, 48 parts of edible salt, 37 parts of spice, 13 parts of food additives, the spice includes following components by weight：46 parts of capsicum, 24 parts of ginger, 12 parts of pepper, 58 parts of Chinese prickly ash, 46 parts of garlic, 36 parts of green onion, 36 parts of bay, 37 parts of Chinese cassia tree, 25 parts of hot red pepper, being put into marinated rear quick-frozen pack such as drinking water, food starch, edible salt, spice, food additives by selected pig tongue can be edible with long term sealed save, has smooth fresh and crisp mouthfeel, capsicum, ginger, pepper, Chinese prickly ash, garlic, green onion in spice etc. can effectively remove pig's tongue fishy smell itself.
Description
Technical field
The present invention relates to food processing technology field, specially a kind of crisp pig's tongue and preparation method thereof.
Background technology
Pig tongue is also known as pig's tongue, and pig tongue meat is solid, bone free, no fascia, ligament, it is ripe after without fiber texture.For sauce, burning,
It is braised, such as " sauce pig tongue ", " tongue piece braised in soy sauce ", " burning mixture ".Nutritional ingredient contain abundant protein, vitamin A, niacin,
The nutrients such as iron, selenium, dietary function：It is pig tongue flat property and sweet taste, salty；There is the effect of nourishing Yin and moistening dryness, common people's all edibles, but
Be existing pig's tongue preparation method can not long term sealed save can not effectively remove pig's tongue without having smooth fresh and crisp mouthfeel
Fishy smell itself can not increase the fragrance of pig's tongue and increase color.
Invention content
The technical problem to be solved by the present invention is to overcome the existing defects, provides a kind of crisp pig's tongue and preparation method thereof, can
It is edible with long term sealed save, have smooth fresh and crisp mouthfeel, can effectively remove pig's tongue fishy smell itself, mouth can be increased
The fragrance and increase color of item, can effectively solve the problems in background technology.
To achieve the above object, the present invention proposes：A kind of crisp pig's tongue, raw material include following components by weight：It is selected
20-30 parts of pig tongue, 6-10 parts of drinking water, 2-6 parts of food starch, 4-8 parts of edible salt, 3-7 parts of spice, food additives 1-3
Part.
As a preferred technical solution of the present invention：The constituent of the food additives include by weight with
Lower component：1-3 parts of sodium glutamate, 1-2 parts of sodium tripolyphosphate, 2-3 parts of calgon, 1-2 parts of sodium pyrophosphate, aqueous capsicum
2-4 parts red, 3-5 parts of essence for food.
As a preferred technical solution of the present invention：The constituent of the spice includes with the following group by weight
Point：4-6 parts of capsicum, 2-4 parts of ginger, 1-2 parts of pepper, 5-8 parts of Chinese prickly ash, 4-6 parts of garlic, 3-6 parts of green onion, 3-6 parts of bay, Chinese cassia tree 3-7
Part, 2-5 parts of hot red pepper.
The present invention also provides a kind of preparation methods of crisp pig's tongue, include the following steps：
S1)：Selected pig tongue, drinking water, food starch, edible salt, spice, food additives are chosen first；
S3)：The pig tongue of selection is placed under cold flow water and is thawed, interval is overturn for 1 minute, until having thawed
At then that the drip of pig tongue surface aqueous is net；
S3)：Pig tonguing row finishing after thawing is cut into the uniform strip of length, volume；
S4)：By sodium glutamate, sodium tripolyphosphate, calgon, sodium pyrophosphate, aqueous capsanthin, essence for food
It is uniformly mixed and food additives is made, capsicum, ginger, pepper, Chinese prickly ash, garlic, green onion, bay, Chinese cassia tree, hot red pepper are uniformly mixed system
At spice；
S5)：Pig tongue after finishing and segmentation is put into curing container, be then sequentially placed into drinking water, food starch,
Edible salt, spice, food additives, are mixed evenly at this time, sealed pickling；
S6)：Curing container is put into refrigerating chamber, quick-frozen, quick-frozen rear packaging and warehousing is then carried out at -18 DEG C.
Compared with prior art, the beneficial effects of the invention are as follows：It is put into drinking water, food starch, food by selected pig tongue
Can be edible with long term sealed save with marinated rear quick-frozen pack such as salt, spice, food additives, have smooth fresh and crisp
Mouthfeel, capsicum, ginger, pepper, Chinese prickly ash, garlic, green onion etc. in spice can effectively remove pig's tongue fishy smell itself, fragrant pungent
Bay, Chinese cassia tree, hot red pepper in material etc. can increase separately the fragrance of pig's tongue and increase color.
Specific implementation mode
Below in conjunction with the embodiment of the present invention, technical solution in the embodiment of the present invention is clearly and completely retouched
It states, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the present invention
In embodiment, every other implementation obtained by those of ordinary skill in the art without making creative efforts
Example, shall fall within the protection scope of the present invention.
The present invention provides following technical scheme：
Embodiment one：A kind of crisp pig's tongue, raw material include following components by weight：20 parts of selected pig tongue, drinking water 6
Part, 2 parts of food starch, 4 parts of edible salt, 3 parts of spice, 1 part of food additives.
The constituent that 1 part of food additives includes following components by weight：1 part of sodium glutamate, sodium tripolyphosphate 1
Part, 2 parts of calgon, 1 part of sodium pyrophosphate, 2 parts of aqueous capsanthin, 3 parts of essence for food.
The constituent that 3 parts of spice includes following components by weight：4 parts of capsicum, 2 parts of ginger, 1 part of pepper, Chinese prickly ash 5,
4 parts of garlic, 3 parts of green onion, 3 parts of bay, 3 parts of Chinese cassia tree, 2 parts of hot red pepper.
A kind of preparation method of crisp pig's tongue, includes the following steps：
S1)：Choose first 20 parts of selected pig tongue, 6 parts of drinking water, 2 parts of food starch, 4 parts of edible salt, 3 parts of spice,
1 part of food additives；
S3)：20 parts of the selected pig tongue of selection is placed under cold flow water and is thawed, interval is overturn for 1 minute, directly
It is completed to thawing, it is then that the 20 parts of surface aqueous drips of selected pig tongue are net；
S3)：20 parts of selected pig tongue after thawing carries out finishing and is cut into the uniform strip of length, volume；
S4)：By 1 part of sodium glutamate, 1 part of sodium tripolyphosphate, 2 parts of calgon, 1 part of sodium pyrophosphate, aqueous capsanthin
2 parts, 3 parts of essence for food be uniformly mixed and 1 part of food additives be made, by 4 parts of capsicum, 2 parts of ginger, 1 part of pepper, Chinese prickly ash 5, big
4 parts of garlic, 3 parts of green onion, 3 parts of bay, 3 parts of Chinese cassia tree, 2 parts of hot red pepper are uniformly mixed and 3 parts of spice are made；
S5)：20 parts of selected pig tongue after finishing and segmentation is put into curing container, drinking water 6 is then sequentially placed into
Part, 2 parts of food starch, 4 parts of edible salt, 3 parts of spice, 1 part of food additives, are mixed evenly, sealed pickling at this time；
S6)：Curing container is put into refrigerating chamber, quick-frozen, quick-frozen rear packaging and warehousing is then carried out at -18 DEG C.
Embodiment two：A kind of crisp pig's tongue, raw material include following components by weight：23 parts of selected pig tongue, drinking water 7
Part, 3 parts of food starch, 6 parts of edible salt, 4 parts of spice, 2 parts of food additives.
The constituent that 2 parts of food additives includes following components by weight：2 parts of sodium glutamate, sodium tripolyphosphate 2
Part, 2 parts of calgon, 2 parts of sodium pyrophosphate, 3 parts of aqueous capsanthin, 4 parts of essence for food.
The constituent that 4 parts of spice includes following components by weight：5 parts of capsicum, 3 parts of ginger, 1 part of pepper, Chinese prickly ash 6
Part, 5 parts of garlic, 4 parts of green onion, 46 parts of bay, 5 parts of Chinese cassia tree, 3 parts of hot red pepper.
A kind of preparation method of crisp pig's tongue, includes the following steps：
S1)：Choose first 23 parts of selected pig tongue, 7 parts of drinking water, 3 parts of food starch, 6 parts of edible salt, 4 parts of spice,
2 parts of food additives；
S3)：23 parts of the selected pig tongue of selection is placed under cold flow water and is thawed, interval is overturn for 1 minute, directly
It is completed to thawing, it is then that the 23 parts of surface aqueous drips of selected pig tongue are net；
S3)：23 parts of selected pig tongue after thawing carries out finishing and is cut into the uniform strip of length, volume；
S4)：By 2 parts of sodium glutamate, 2 parts of sodium tripolyphosphate, 2 parts of calgon, 2 parts of sodium pyrophosphate, aqueous capsanthin
3 parts, 4 parts of essence for food be uniformly mixed and 2 parts of food additives be made, by 5 parts of capsicum, 3 parts of ginger, 1 part of pepper, 6 parts of Chinese prickly ash,
5 parts of garlic, 4 parts of green onion, 46 parts of bay, 5 parts of Chinese cassia tree, 3 parts of hot red pepper are uniformly mixed and 4 parts of spice are made；
S5)：23 parts of selected pig tongue after finishing and segmentation is put into curing container, drinking water 7 is then sequentially placed into
Part, 3 parts of food starch, 6 parts of edible salt, 4 parts of spice, 2 parts of food additives, are mixed evenly, sealed pickling at this time；
S6)：Curing container is put into refrigerating chamber, quick-frozen, quick-frozen rear packaging and warehousing is then carried out at -18 DEG C.
Embodiment three：A kind of crisp pig's tongue, raw material include following components by weight：27 parts of selected pig tongue, drinking water 8
Part, 5 parts of food starch, 7 parts of edible salt, 6 parts of spice, 3 parts of food additives.
The constituent that 3 parts of food additives includes following components by weight：3 parts of sodium glutamate, sodium tripolyphosphate 2
Part, 3 parts of calgon, 2 parts of sodium pyrophosphate, 4 parts of aqueous capsanthin, 5 parts of essence for food.
The constituent that 6 parts of spice includes following components by weight：6 parts of capsicum, 4 parts of ginger, 2 parts of pepper, Chinese prickly ash 8
Part, 6 parts of garlic, 5 parts of green onion, 6 parts of bay, 6 parts of Chinese cassia tree, 4 parts of hot red pepper.
A kind of preparation method of crisp pig's tongue, includes the following steps：
S1)：Choose first 27 parts of selected pig tongue, 8 parts of drinking water, 5 parts of food starch, 7 parts of edible salt, 6 parts of spice,
3 parts of food additives；
S3)：27 parts of the selected pig tongue of selection is placed under cold flow water and is thawed, interval is overturn for 1 minute, directly
It is completed to thawing, it is then that the 27 parts of surface aqueous drips of selected pig tongue are net；
S3)：27 parts of selected pig tongue after thawing carries out finishing and is cut into the uniform strip of length, volume；
S4)：By 3 parts of sodium glutamate, 2 parts of sodium tripolyphosphate, 3 parts of calgon, 2 parts of sodium pyrophosphate, aqueous capsanthin
4 parts, 5 parts of essence for food 3 parts of food additives uniformly are made, by 6 parts of capsicum, 4 parts of ginger, 2 parts of pepper, 8 parts of Chinese prickly ash, garlic 6
Part, 5 parts of green onion, 6 parts of bay, 6 parts of Chinese cassia tree, 4 parts of hot red pepper are uniformly mixed and 6 parts of spice are made；
S5)：27 parts of selected pig tongue after finishing and segmentation is put into curing container, drinking water 8 is then sequentially placed into
Part, 5 parts of food starch, 7 parts of edible salt, 6 parts of spice, 3 parts of food additives, are mixed evenly, sealed pickling at this time；
S6)：Curing container is put into refrigerating chamber, quick-frozen, quick-frozen rear packaging and warehousing is then carried out at -18 DEG C.
Example IV：A kind of crisp pig's tongue, raw material include following components by weight：30 parts of selected pig tongue, drinking water 10
Part, 6 parts of food starch, 8 parts of edible salt, 7 parts of spice, 3 parts of food additives.
The constituent that 3 parts of food additives includes following components by weight：3 parts of sodium glutamate, sodium tripolyphosphate 2
Part, 3 parts of calgon, 3 parts of sodium pyrophosphate, 4 parts of aqueous capsanthin, 5 parts of essence for food.
The constituent that 7 parts of spice includes following components by weight：6 parts of capsicum, 4 parts of ginger, 3 parts of pepper, Chinese prickly ash 8
Part, 6 parts of garlic, 6 parts of green onion, 6 parts of bay, 7 parts of Chinese cassia tree, 5 parts of hot red pepper.
A kind of preparation method of crisp pig's tongue, includes the following steps：
S1)：Choose first 30 parts of selected pig tongue, 10 parts of drinking water, 6 parts of food starch, 8 parts of edible salt, 7 parts of spice,
3 parts of food additives；
S3)：The pig tongue of selection is placed under cold flow water and is thawed, interval is overturn for 1 minute, until having thawed
At then that the drip of pig tongue surface aqueous is net；
S3)：Pig tonguing row finishing after thawing is cut into the uniform strip of length, volume；
S4)：By 3 parts of sodium glutamate, 2 parts of sodium tripolyphosphate, 3 parts of calgon, 3 parts of sodium pyrophosphate, aqueous capsanthin
4 parts, 5 parts of essence for food be uniformly mixed and 3 parts of food additives be made, by 6 parts of capsicum, 4 parts of ginger, 3 parts of pepper, 8 parts of Chinese prickly ash,
6 parts of garlic, 6 parts of green onion, 6 parts of bay, 7 parts of Chinese cassia tree, 5 parts of hot red pepper are uniformly mixed and 7 parts of spice are made；
S5)：30 parts of selected pig tongue after finishing and segmentation is put into curing container, drinking water 10 is then sequentially placed into
Part, 6 parts of food starch, 8 parts of edible salt, 7 parts of spice, 3 parts of food additives, are mixed evenly, sealed pickling at this time；
S6)：Curing container is put into refrigerating chamber, quick-frozen, quick-frozen rear packaging and warehousing is then carried out at -18 DEG C.
Benefit of the present invention：It is put into drinking water, food starch, edible salt, spice, food additives by selected pig tongue
Etc. after marinated, quick-frozen pack can be edible with long term sealed save, has smooth fresh and crisp mouthfeel, capsicum in spice,
Ginger, pepper, Chinese prickly ash, garlic, green onion etc. can effectively remove pig's tongue fishy smell itself, bay, Chinese cassia tree, hot red pepper in spice etc.
The fragrance of pig's tongue can be increased separately and increase color.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
Understanding without departing from the principles and spirit of the present invention can carry out these embodiments a variety of variations, modification, replace
And modification, the scope of the present invention is defined by the appended.
Claims (4)
1. a kind of crisp pig's tongue, which is characterized in that its raw material includes following components by weight：20-30 parts of selected pig tongue, drinking water
6-10 parts, 2-6 parts of food starch, 4-8 parts of edible salt, 3-7 parts of spice, 1-3 parts of food additives.
2. a kind of crisp pig's tongue according to claim 1, it is characterised in that：The constituent of the food additives is by weight
Part includes following components：1-3 parts of sodium glutamate, 1-2 parts of sodium tripolyphosphate, 2-3 parts of calgon, 1-2 parts of sodium pyrophosphate, water
2-4 parts of capsanthin of property, 3-5 parts of essence for food.
3. a kind of crisp pig's tongue according to claim 1, it is characterised in that：The constituent of the spice is wrapped by weight
Include following components：4-6 parts of capsicum, 2-4 parts of ginger, 1-2 parts of pepper, 5-8 parts of Chinese prickly ash, 4-6 parts of garlic, 3-6 parts of green onion, 3-6 parts of bay,
3-7 parts of Chinese cassia tree, 2-5 parts of hot red pepper.
4. a kind of preparation method of crisp pig's tongue, it is characterised in that：Include the following steps：
S1)：Selected pig tongue, drinking water, food starch, edible salt, spice, food additives are chosen first；
S3)：The pig tongue of selection is placed under cold flow water and is thawed, interval is overturn for 1 minute, until completion of thawing, so
Pig tongue surface aqueous is dripped afterwards net；
S3)：Pig tonguing row finishing after thawing is cut into the uniform strip of length, volume；
S4)：Sodium glutamate, sodium tripolyphosphate, calgon, sodium pyrophosphate, aqueous capsanthin, essence for food are mixed equal
It is even that food additives are made, capsicum, ginger, pepper, Chinese prickly ash, garlic, green onion, bay, Chinese cassia tree, hot red pepper are uniformly mixed be made it is fragrant pungent
Material；
S5)：Pig tongue after finishing and segmentation is put into curing container, drinking water is then sequentially placed into, food starch, eats
Salt, spice, food additives, are mixed evenly at this time, sealed pickling；
S6)：Curing container is put into refrigerating chamber, quick-frozen, quick-frozen rear packaging and warehousing is then carried out at -18 DEG C.
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| CN201810112171.1A CN108606264A (en) | 2018-02-05 | 2018-02-05 | A kind of crisp pig's tongue and preparation method thereof |
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| CN102919885A (en) * | 2012-11-09 | 2013-02-13 | 福建盛世经典餐饮管理有限公司 | Processing method of beefsteak |
| CN104055145A (en) * | 2013-03-20 | 2014-09-24 | 高邮市邮星食品有限公司 | Spiced pig's or ox's tongue, spiced beef and preserving method thereof |
| CN105011188A (en) * | 2015-07-16 | 2015-11-04 | 福建省鼎味食品有限公司 | Pig tongue preparation method |
| 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 |
| CN107373409A (en) * | 2017-08-18 | 2017-11-24 | 莆田市城厢区诚味食品有限公司 | A kind of crisp cow tongue of paste flavor and preparation method thereof |
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2018
- 2018-02-05 CN CN201810112171.1A patent/CN108606264A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919885A (en) * | 2012-11-09 | 2013-02-13 | 福建盛世经典餐饮管理有限公司 | Processing method of beefsteak |
| CN104055145A (en) * | 2013-03-20 | 2014-09-24 | 高邮市邮星食品有限公司 | Spiced pig's or ox's tongue, spiced beef and preserving method thereof |
| CN105011188A (en) * | 2015-07-16 | 2015-11-04 | 福建省鼎味食品有限公司 | Pig tongue preparation method |
| 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 |
| CN107373409A (en) * | 2017-08-18 | 2017-11-24 | 莆田市城厢区诚味食品有限公司 | A kind of crisp cow tongue of paste flavor and preparation method thereof |
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