CN110024966A - A kind of production method of the big bone of ox - Google Patents
A kind of production method of the big bone of ox Download PDFInfo
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- CN110024966A CN110024966A CN201910298339.7A CN201910298339A CN110024966A CN 110024966 A CN110024966 A CN 110024966A CN 201910298339 A CN201910298339 A CN 201910298339A CN 110024966 A CN110024966 A CN 110024966A
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- 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
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- 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
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- 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
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- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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Abstract
The invention discloses a kind of production methods of the big bone of ox, including 585-615 parts of ginger splices, 70-85 parts of celery, onion 345-360 parts white, 50-60 parts of loading material of Chinese prickly ash are wrapped, it will be in 900-1100 parts of ox big collagen material and material packet merging pot, it is added water 19000-21000 parts and did not had the big collagen material of ox, offscum is beaten after boiled；640-655 parts of soy sauce, 285-310 parts of light soy sauce, 245-255 parts of salt and 120-130 parts of soup stock are continuously added, it is 1.8-1.9 that high fire, which is stewed to the salinity of soup, turns small fire and stews 90-100min, closes cannon 20-30min, and the salinity of final soup is 2.0-2.2；The production of beef soup stock includes boiling 140-180 parts of butter, and fennel seeds 6-12, cortex cinnamomi 5-10, dried orange peel 10-20, illiciumverum 6-12, root of Dahurain angelica 10-20, caraway seeds 5-10, hawthorn 12-18, spiceleaf 2-5, Radix Glycyrrhizae 2-5 is added, and boils 30-40min；First the sticking to flesh and blood on the big collagen material of ox can also be injected with Chinese yam extract, then carry out aforesaid operations；The big bone of the ox of production easily tears, bone and flesh faint scent, meat are fine and closely woven, fresh and tender succulence, easy to digest, is suitble to diabetic population, old man, child, sub-health population.
Description
Technical field
The present invention relates to the technical field of the big bone food processing of ox, the in particular to production methods of a kind of big bone of ox.
Background technique
The big bone of ox generally comprise before ox stick bone, ox after stick bone, ox turn bone, ox breastbone, ox spine, ox rice keel, ox neck bone,
Nine seed type of ox rib cage and ox fan bone.The big bone of ox protein rich in, amino acid and minerals can help to improve machine
Body resistance repairs body injury tissue.Raising with people to food requirement with the improvement of living standards, it is full of nutrition
The big bone of ox increasingly has been favored by people.
Existing to can refer to the Chinese patent application that application publication number is CN106261900A, it discloses a kind of sootiness oxen
Rib cage and preparation method thereof, manufacturing process include following steps: stock tumbling, is pickled, is smoked；Wherein, in parts by weight,
The ingredient used in tumbling procedure includes: band 90-110 parts of beef cattle rib cage, 2-3 parts of starch, 20-30 parts of ice water, salt 0.8-1.2
Part, 1-2 parts of sugar, 0.4-0.6 parts of monosodium glutamate, 0.002-0.004 parts of preservative, 2-4 parts of sootiness material.
Existing can be the Chinese patent application of CN106578999A with application reference publication No., and it discloses a kind of perfume (or spice)
Peppery ox spine preparation method, manufacturing process include following steps: cleaning, marinated, cooking；In curing process, ox spine is added
The salt of the 1.2-1.5% of weight, the shao-hsing rice wine of 4-6%, the ginger of 6-8%, the star aniseed powder of 0.12-0.14%, 0.3-
0.5% zanthoxylum powder, 2-3% starch from sweet potato, the light-coloured vinegar of 0.5-0.8%, 2-3% spring onion, after mixing thoroughly, pickle 5- at normal temperature
7 hours；In cooking process, major ingredient is ox spine 500g, and auxiliary material includes: garlic clove 18-24g, ginger slice 35-40g, spring onion 20-
25g, oyster sauce 8-10g, thick broad-bean sauce 3-4g, salt 12-18g, cooking wine 12-14g, soy sauce 15-18g, light-coloured vinegar 4-6g, spicy juice 430-
450g, chili oil 18-22g, soybean oil 28-30g.
About the manufacture craft of the big bone of ox, there are many multiplicity at present, in the manufacture craft of the above two big bone of ox, adopt respectively
With sootiness and cooking, and different seasonings is respectively adopted, has obtained two kinds of differently flavoured big bones of ox.Different production works
Skill directly affects the flavor and taste of the big bone of ox, and the production method how further to develop the big bone of ox produces delicious ox
Big bone is the emphasis of each dining hall research and development department.
Summary of the invention
In view of the shortcomings of the prior art, it is an object of the invention to: a kind of production method of big bone of ox is provided, is easily torn, bone and flesh
Faint scent, meat be fine and closely woven, fresh and tender succulence, easy to digest.
Above-mentioned purpose of the invention has the technical scheme that
A kind of production method of the big bone of ox, includes following steps:
S1, in parts by weight, by 585-615 parts of ginger splices, 70-85 parts of celery, onion 345-360 parts white, 50-60 parts of Chinese prickly ash loadings
Material packet is added in 900-1100 parts of ox big collagen material and material packet merging pot water 19000-21000 parts and did not had the big collagen material of ox,
Offscum is beaten after boiled；
S2 continuously adds 640-655 parts of soy sauce, 285-310 parts of light soy sauce, salt into the soup for beat offscum in parts by weight
245-255 parts and 120-130 parts of beef soup stock, it is 1.8-1.9 that high fire, which is stewed to the salinity of soup, then turns small fire and stews 90-
100min finally closes cannon 20-30min, and the salinity of final soup is 2.0-2.2, pulls out up to the big bone of ox；
Wherein, the production method of the beef soup stock includes: and in parts by weight, 140-180 parts of butter is boiled, and later, is added
Fennel seeds 6-12, cortex cinnamomi 5-10, dried orange peel 10-20, illiciumverum 6-12, root of Dahurain angelica 10-20, caraway seeds 5-10, hawthorn 12-18, spiceleaf 2-
5, Radix Glycyrrhizae 2-5 boils 30-40min up to beef soup stock.
By using above scheme, the present invention modulates seasoning of having arranged in pairs or groups meticulously, for each component proportion all into
Stringent restriction is gone, at the same time, considered critical stews the duration and degree of heating, time, and using the salinity of soup as determining to stew and big gun
The completion standard of system, control is more accurate, so that the big bone of final ox has the advantage that the sticking to flesh and blood on the big bone of ox is easily torn,
It is particularly suitable for old man and child starts to eat；Bone and flesh faint scent；The sticking to flesh and blood of the big bone of ox has good water-retaining property, so that the big bone of ox
Has the characteristics that fresh and tender succulence；Meat is fine and closely woven, there is chewy texture；Contain more fiber in beef, it is not easy to digest, tune of the invention
In celery in taste substance other than containing nutrients such as vitamin, carbohydrate, phosphorus, potassium, also contain organic acid, it is organic
Acid can promote gastric acid to drain, to be conducive to assist the fiber in gastrointestinal disturbances beef.
The present invention is further arranged to: in parts by weight, the production raw material of the big bone of ox includes 1000 parts of the big collagen material of ox, ginger
600 parts of piece, 75 parts of celery, 350 parts of white onion, 55 parts of Chinese prickly ash, 650 parts of soy sauce, 300 parts of light soy sauce, 20000 parts of water, salt 250
Part, 125 parts of beef soup stock.
The present invention is further arranged to: in parts by weight, the production raw material of the beef soup stock includes: by 165 parts of butter
It boils, later, fennel seeds 8, cortex cinnamomi 6, dried orange peel 15, octagonal 10, the root of Dahurain angelica 15, caraway seeds 8, hawthorn 15, spiceleaf 3, Radix Glycyrrhizae 3 is added.
The present invention is further arranged to: the sticking to flesh and blood on the big collagen material of ox injected using Chinese yam extract in advance,
Step S1 and step S2 are carried out again, and by weight, the preparation of the Chinese yam extract includes following steps:
S1, fresh yam are cleaned, are removed the peel, and the citric acid of the 0.6-1.0% of fresh yam weight is added, is ground using colloid mill and mountain is made
Medicine slurry；The water of 3-6 times of weight of Chinese yam pulp is added into Chinese yam pulp by S2, then carries out ultrasonic wave extraction, obtains Chinese yam extract；
Chinese yam extract is centrifugated by S3, takes supernatant, and citric acid is added and adjusts the PH to 5.5 of supernatant, and adjusts supernatant
The temperature of liquid is 55 DEG C, later, amylase is added, stirs 30-50min, and the stream that obtained Baume degrees is 10-15 is concentrated under reduced pressure and is soaked
Cream, i.e. Chinese yam extract.
By using above scheme, the nutriment in nutriment and beef in Chinese yam is arranged in pairs or groups, and has qi-restoratives
Take care of health conditioning, spleen benefiting and stimulating the appetite conditioning, kidney raise conditioning, diabetes conditioning, qi-blood tonifying conditioning the effect of.The present invention is in Chinese yam
Nutriment extract, especially have the effects that it is hypoglycemic, adjust it is immune, anti-oxidant, mitigation stomach lining pressure mountain
Medicine polysaccharide obtains Chinese yam extract, and injection system is used to inject Chinese yam extract in the sticking to flesh and blood of the big bone of ox, thus significantly
The nutritive value of the big bone of ox is improved, is particularly suitable for diabetic population, old man, child, body are in the crowd of sub-health state.
Hypoglycemic, of the invention to be further arranged to: the injection rate that Chinese yam extract accounts for the big collagen material of ox is 10-15%.
The present invention is further arranged to: in step S2, ultrasonic wave extraction power is 600-750W, Extracting temperature 65-80
DEG C, extraction time 30-50min.
The present invention is further arranged to: in step S3, it is 60-70 DEG C that temperature, which is concentrated under reduced pressure,.
The present invention is further arranged to: the big collagen material of the ox selects before ox after stick bone, ox stick bone, ox to turn bone, ox breastbone,
Ox spine, ox rice keel, ox neck bone, ox rib cage, one of ox fan bone or a variety of.
By using above scheme, such as background introduction, the big bone of ox generally comprises before ox that stick bone, ox turn bone, ox after stick bone, ox
Breastbone, ox spine, ox rice keel, nine seed type of ox neck bone, ox rib cage and ox fan bone, are located at the different parts of ox.No
The meat of the congener big bone of ox is distinct, so, currently, on the market the manufacture craft of the big bone of each ox usually just for
The a type of big bone of ox, for example, the manufacture craft in the two parts of patent applications mentioned in background is directed to ox rib cage and ox respectively
Spine.And the manufacture craft in the present invention is applicable in the production of nine kinds of big bones of ox simultaneously, the big bone of the ox to complete all have easily tear,
The characteristics of bone and flesh faint scent, meat be fine and closely woven, fresh and tender succulence, production process is unified, cost of manufacture is not only greatly saved, more easily
Manufacturing process is controlled, and enables to the big bone of nine kinds of oxen while taking the dish out of the pot, consumer can taste nine kinds of big bones of ox simultaneously, increase
Alternative, increases the attraction to consumer, improves the competitiveness in dining room.
In conclusion the invention has the following advantages:
1, the big bone of ox of the invention has the characteristics that easily to tear, bone and flesh faint scent, meat are fine and closely woven, fresh and tender succulence, digestible；
2, of the invention and use injection system injects Chinese yam extract in the sticking to flesh and blood of the big bone of ox, so that the big bone of ox of the invention
Have qi-restoratives take care of health conditioning, spleen benefiting and stimulating the appetite conditioning, kidney raise conditioning, diabetes conditioning, qi-blood tonifying conditioning the effect of；
3, the big bone of ox of the invention is particularly suitable for diabetic population, old man, child, body are in the crowd of sub-health state；
4, the manufacture craft in the present invention is applicable in the production of nine kinds of big bones of ox simultaneously, can greatly save cost of manufacture, increase disappears
The alternative of the person of expense improves the competitiveness in dining room.
Specific embodiment
Invention is further described in detail below.
Embodiment 1
A kind of production method of the big bone of ox, includes following steps:
S1, in parts by weight, by 50 parts of 585 parts of ginger splices, 70 parts of celery, 345 parts of white onion, Chinese prickly ash loading material packets, by the big bone of ox
In 900 parts of raw material and material packet merging pot, it is added 19000 parts of water and did not had the big collagen material of ox, offscum is beaten after boiled；
S2 continuously adds 640 parts of soy sauce, 285 parts of light soy sauce, 245 parts of salt and ox into the soup for beat offscum in parts by weight
120 parts of meat soup-blend, it is 1.8 that high fire, which is stewed to the salinity of soup, then turns small fire and stews 90min, finally closes cannon 20min, most
The salinity of whole soup is 2.0, is pulled out up to the big bone of ox；
Wherein, the production method of the beef soup stock includes: and in parts by weight, 140 parts of butter is boiled, and later, fennel fruit is added
Perfume 6, cortex cinnamomi 5, dried orange peel 10, octagonal 6, the root of Dahurain angelica 10, caraway seeds 5, hawthorn 12, spiceleaf 2, Radix Glycyrrhizae 2, boil 30min up to steamed beef soup
Material.
The big collagen material of the ox selects before the ox of parts by weight equalization after stick bone, ox stick bone, ox to turn bone, ox breastbone, ox spine,
Ox rice keel, ox neck bone, ox rib cage, nine kinds of ox fan bone.
Embodiment 2
A kind of production method of the big bone of ox, includes following steps:
S1, in parts by weight, by 55 parts of 600 parts of ginger splices, 75 parts of celery, 350 parts of white onion, Chinese prickly ash loading material packets, by the big bone of ox
In 1000 parts of raw material and material packet merging pot, it is added 20000 parts of water and did not had the big collagen material of ox, offscum is beaten after boiled；
S2, in parts by weight, continuously added into the soup for beat offscum 650 parts of soy sauce, 300 parts of light soy sauce, 20000 parts of water,
250 parts of salt, 125 parts of beef soup stock, it is 1.85 that high fire, which is stewed to the salinity of soup, then turns small fire and stews 95min, finally closes cannon
25min processed, the salinity of final soup are 2.1, are pulled out up to the big bone of ox；
Wherein, the production method of the beef soup stock includes: and in parts by weight, 160 parts of butter is boiled, and later, fennel fruit is added
Perfume 9, cortex cinnamomi 6, dried orange peel 15, octagonal 10, the root of Dahurain angelica 15, caraway seeds 8, hawthorn 15, spiceleaf 3, Radix Glycyrrhizae 3, boil 35min up to steamed beef soup
Material.
The big collagen material of the ox selects before the ox of parts by weight equalization after stick bone, ox stick bone, ox to turn bone, ox breastbone, ox spine,
Ox rice keel, ox neck bone, ox rib cage, nine kinds of ox fan bone.
Embodiment 3
A kind of production method of the big bone of ox, includes following steps:
S1, in parts by weight, by 60 parts of 615 parts of ginger splices, 85 parts of celery, 360 parts of white onion, Chinese prickly ash loading material packets, by the big bone of ox
In 1100 parts of raw material and material packet merging pot, it is added 21000 parts of water and did not had the big collagen material of ox, offscum is beaten after boiled；
S2 continuously adds 655 parts of soy sauce, 310 parts of light soy sauce, 255 parts of salt and ox into the soup for beat offscum in parts by weight
130 parts of meat soup-blend, it is 1.9 that high fire, which is stewed to the salinity of soup, then turns small fire and stews 100min, finally closes cannon 30min, most
The salinity of whole soup is 2.2, is pulled out up to the big bone of ox；
Wherein, the production method of the beef soup stock includes: and in parts by weight, 180 parts of butter is boiled, and later, fennel fruit is added
Perfume 12, cortex cinnamomi 10, dried orange peel 20, octagonal 12, the root of Dahurain angelica 20, caraway seeds 10, hawthorn 18, spiceleaf 5, Radix Glycyrrhizae 5, boil 40min up to ox
Meat soup-blend.
The big collagen material of the ox selects before the ox of parts by weight equalization after stick bone, ox stick bone, ox to turn bone, ox breastbone, ox spine,
Ox rice keel, ox neck bone, ox rib cage, nine kinds of ox fan bone.
Embodiment 4
A kind of production method of the big bone of ox, with embodiment 2 the difference is that: the production raw material of the big bone of ox includes the big collagen of ox
Expect 900 parts, 585 parts of ginger splices, 70 parts of celery, 345 parts of white onion, 50 parts of Chinese prickly ash, 640 parts of soy sauce, 285 parts of light soy sauce, water
19000 parts, 245 parts of salt and 120 parts of beef soup stock.
Embodiment 5
A kind of production method of the big bone of ox, with embodiment 2 the difference is that: the production raw material of the big bone of ox includes the big collagen of ox
Expect 1100 parts, 615 parts of ginger splices, 85 parts of celery, 360 parts of white onion, 60 parts of Chinese prickly ash, 655 parts of soy sauce, 310 parts of light soy sauce, water
21000 parts, 255 parts of salt and 130 parts of beef soup stock.
Embodiment 6
A kind of production method of the big bone of ox the difference is that, uses Chinese yam extract to the big collagen of ox in advance with embodiment 2
Sticking to flesh and blood on material is injected, and the injection rate that Chinese yam extract accounts for the big collagen material of ox is 10%, then carries out step S1 and step
S2, by weight, the preparation of the Chinese yam extract includes following steps:
S1, fresh yam are cleaned, are removed the peel, and 0.6% citric acid of fresh yam weight is added, is ground using colloid mill and Chinese yam is made
Slurry；
The water of 3 times of weight of Chinese yam pulp is added into Chinese yam pulp, then carries out ultrasonic wave extraction, ultrasonic wave extraction power is by S2
600W, Extracting temperature are 65 DEG C, extraction time 30min, obtain Chinese yam extract；
Chinese yam extract is centrifugated by S3, takes supernatant, and citric acid is added and adjusts the PH to 5.5 of supernatant, and adjusts supernatant
The temperature of liquid is 55 DEG C, later, amylase is added, stirs 30min, the liquid extract that Baume degrees is 10 is made through being concentrated under reduced pressure, i.e.,
Chinese yam extract, it is 60 DEG C that temperature, which is concentrated under reduced pressure,.
Embodiment 7
A kind of production method of the big bone of ox the difference is that, uses Chinese yam extract to the big collagen of ox in advance with embodiment 2
Sticking to flesh and blood on material is injected, and the injection rate that Chinese yam extract accounts for the big collagen material of ox is 12%, then carries out step S1 and step
S2, by weight, the preparation of the Chinese yam extract includes following steps:
S1, fresh yam are cleaned, are removed the peel, and 0.8% citric acid of fresh yam weight is added, is ground using colloid mill and Chinese yam is made
Slurry；
The water of 5 times of weight of Chinese yam pulp is added into Chinese yam pulp, then carries out ultrasonic wave extraction, ultrasonic wave extraction power is by S2
700W, Extracting temperature are 70 DEG C, extraction time 40min, obtain Chinese yam extract；
Chinese yam extract is centrifugated by S3, takes supernatant, and citric acid is added and adjusts the PH to 5.5 of supernatant, and adjusts supernatant
The temperature of liquid is 55 DEG C, later, amylase is added, stirs 40min, the liquid extract that Baume degrees is 12 is made through being concentrated under reduced pressure, i.e.,
Chinese yam extract, it is 65 DEG C that temperature, which is concentrated under reduced pressure,.
Embodiment 8
A kind of production method of the big bone of ox the difference is that, uses Chinese yam extract to the big collagen of ox in advance with embodiment 2
Sticking to flesh and blood on material is injected, and the injection rate that Chinese yam extract accounts for the big collagen material of ox is 15%, then carries out step S1 and step
S2, by weight, the preparation of the Chinese yam extract includes following steps:
S1, fresh yam are cleaned, are removed the peel, and 1.0% citric acid of fresh yam weight is added, is ground using colloid mill and Chinese yam is made
Slurry；
The water of 6 times of weight of Chinese yam pulp is added into Chinese yam pulp, then carries out ultrasonic wave extraction, ultrasonic wave extraction power is by S2
750W, Extracting temperature are 80 DEG C, extraction time 50min, obtain Chinese yam extract；
Chinese yam extract is centrifugated by S3, takes supernatant, and citric acid is added and adjusts the PH to 5.5 of supernatant, and adjusts supernatant
The temperature of liquid is 55 DEG C, later, amylase is added, stirs 50min, the liquid extract that Baume degrees is 15 is made through being concentrated under reduced pressure, i.e.,
Chinese yam extract, it is 70 DEG C that temperature, which is concentrated under reduced pressure,.
Foretaste test
Above-mentioned each single item embodiment can produce the big bone of ox of 9 seed types simultaneously, and selection foretastes 270 people of volunteer, average mark
It is 9 groups, every group of 30 people.9 groups foretaste volunteer and try respectively the big bone of same type of ox that all embodiments are produced
It eats, and provides scoring, full marks are 10 points, are averaged and are recorded, the results are shown in Table 1.
Table 1 foretastes appraisal result
As can be seen from Table 1, all scorings illustrate the nine kinds of oxen made of production method of the invention at 9.1 points or more
Big bone obtains the approval for foretasting volunteer, moreover, foretaste volunteer's reaction, the big bone of ox of the invention have easily tear, bone and flesh it is clear
Fragrant, the characteristics of meat is fine and closely woven, fresh and tender succulence.Moreover, the present invention can produce nine kinds simultaneously is foretasted the favorite ox of volunteer
Big bone can not only greatly save cost of manufacture, moreover it is possible to which the alternative for increasing consumer improves the competitiveness in dining room.
Comparative example 1-5 can be seen that the parameter in the collocation and manufacturing process of seasoning to the mouthfeel of the big bone of ox
With great influence, wherein embodiment 2 is most liked by volunteer is foretasted.
In addition, containing more fiber in beef, it is not easy to digest, in addition to containing in the celery in seasoning of the invention
Other than the nutrients such as vitamin, carbohydrate, phosphorus, potassium, also containing organic acid, organic acid can promote gastric acid to drain, from
And be conducive to assist the fiber in gastrointestinal disturbances beef.
The sticking to flesh and blood on the big collagen material of ox is infused using Chinese yam extract in advance it can be seen from embodiment 2,6-8
It penetrates, the big bone of the ox being made more is liked by volunteer is foretasted, and it is big to illustrate that this kind of production method is conducive to raising ox of the invention
The mouthfeel of bone.
In addition, the nutriment in nutriment and beef in Chinese yam is arranged in pairs or groups, there is qi-restoratives to take care of health conditioning, invigorating the spleen
The effect of conditioning, diabetes conditioning, qi-blood tonifying conditioning, is raised in appetizing conditioning, kidney.The present invention to the nutriment in Chinese yam into
Row extracts, and especially has the effects that Chinese yam polysaccharide that is hypoglycemic, adjusting immune, anti-oxidant mitigation stomach lining pressure, obtains mountain
Medicament extracting solution, and thus the big bone of ox is substantially increased in the sticking to flesh and blood of the Chinese yam extract injection big bone of ox using injection system
Nutritive value, be particularly suitable for diabetic population, old man, child, body are in the crowd of sub-health state.
Above-mentioned specific embodiment is only explanation of the invention, is not limitation of the present invention, art technology
Personnel can according to need the modification that not creative contribution is made to the present embodiment after reading this specification, but as long as
All by the protection of Patent Law in scope of the presently claimed invention.
Claims (8)
1. a kind of production method of the big bone of ox, which is characterized in that include following steps:
S1, in parts by weight, by 585-615 parts of ginger splices, 70-85 parts of celery, onion 345-360 parts white, 50-60 parts of Chinese prickly ash loadings
Material packet is added in 900-1100 parts of ox big collagen material and material packet merging pot water 19000-21000 parts and did not had the big collagen material of ox,
Offscum is beaten after boiled；
S2 continuously adds 640-655 parts of soy sauce, 285-310 parts of light soy sauce, salt into the soup for beat offscum in parts by weight
245-255 parts and 120-130 parts of beef soup stock, it is 1.8-1.9 that high fire, which is stewed to the salinity of soup, then turns small fire and stews 90-
100min finally closes cannon 20-30min, and the salinity of final soup is 2.0-2.2, pulls out up to the big bone of ox；
Wherein, the production method of the beef soup stock includes: and in parts by weight, 140-180 parts of butter is boiled, and later, is added
Fennel seeds 6-12, cortex cinnamomi 5-10, dried orange peel 10-20, illiciumverum 6-12, root of Dahurain angelica 10-20, caraway seeds 5-10, hawthorn 12-18, spiceleaf 2-
5, Radix Glycyrrhizae 2-5 boils 30-40min up to beef soup stock.
2. a kind of production method of the big bone of ox according to claim 1, it is characterised in that: in parts by weight, the big bone of ox
Making raw material includes 1000 parts of the big collagen material of ox, 600 parts of ginger splices, 75 parts of celery, 350 parts of white onion, 55 parts of Chinese prickly ash, soy sauce
650 parts, 300 parts of light soy sauce, 20000 parts of water, 250 parts of salt, 125 parts of beef soup stock.
3. a kind of production method of the big bone of ox according to claim 1, it is characterised in that: in parts by weight, the beef
The production raw material of soup stock includes: to boil 165 parts of butter, later, fennel seeds 8, cortex cinnamomi 6, dried orange peel 15, octagonal 10, the root of Dahurain angelica is added
15, caraway seeds 8, hawthorn 15, spiceleaf 3, Radix Glycyrrhizae 3.
4. a kind of production method of the big bone of ox according to claim 1, which is characterized in that use Chinese yam extract pair in advance
Sticking to flesh and blood on the big collagen material of ox is injected, then carries out step S1 and step S2, by weight, the Chinese yam extract
Preparation includes following steps:
S1, fresh yam are cleaned, are removed the peel, and the citric acid of the 0.6-1.0% of fresh yam weight is added, is ground using colloid mill and mountain is made
Medicine slurry；
The water of 3-6 times of weight of Chinese yam pulp is added into Chinese yam pulp by S2, then carries out ultrasonic wave extraction, obtains Chinese yam extract；
Chinese yam extract is centrifugated by S3, takes supernatant, and citric acid is added and adjusts the PH to 5.5 of supernatant, and adjusts supernatant
The temperature of liquid is 55 DEG C, later, amylase is added, stirs 30-50min, and the stream that obtained Baume degrees is 10-15 is concentrated under reduced pressure and is soaked
Cream, i.e. Chinese yam extract.
5. a kind of production method of the big bone of ox according to claim 4, it is characterised in that: Chinese yam extract accounts for the big collagen of ox
The injection rate of material is 10-15%.
6. a kind of production method of the big bone of ox according to claim 4, it is characterised in that: in step S2, ultrasonic wave extraction
Power is 600-750W, and Extracting temperature is 65-80 DEG C, extraction time 30-50min.
7. a kind of production method of the big bone of ox according to claim 4, it is characterised in that: in step S3, temperature is concentrated under reduced pressure
Degree is 60-70 DEG C.
8. a kind of production method of the big bone of ox according to claim 1, it is characterised in that: the big collagen material of ox selects ox
Stick bone, ox turn bone, ox breastbone, ox spine, ox rice keel, ox neck bone, ox rib cage, one of ox fan bone after preceding stick bone, ox
Or it is a variety of.
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