CN110214896A - A kind of production method of tripe piece - Google Patents
A kind of production method of tripe piece Download PDFInfo
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- CN110214896A CN110214896A CN201910549251.8A CN201910549251A CN110214896A CN 110214896 A CN110214896 A CN 110214896A CN 201910549251 A CN201910549251 A CN 201910549251A CN 110214896 A CN110214896 A CN 110214896A
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- tripe
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- tripe piece
- production method
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 239000007788 liquid Substances 0.000 claims abstract description 29
- 238000004140 cleaning Methods 0.000 claims abstract description 21
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 235000011837 pasties Nutrition 0.000 claims abstract description 16
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 8
- 229920002752 Konjac Polymers 0.000 claims abstract description 8
- 235000019991 rice wine Nutrition 0.000 claims abstract description 8
- 235000014101 wine Nutrition 0.000 claims abstract description 8
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 241000237502 Ostreidae Species 0.000 claims abstract description 6
- 206010033546 Pallor Diseases 0.000 claims abstract description 6
- 239000008280 blood Substances 0.000 claims abstract description 6
- 210000004369 blood Anatomy 0.000 claims abstract description 6
- 235000020636 oyster Nutrition 0.000 claims abstract description 6
- 235000015067 sauces Nutrition 0.000 claims abstract description 6
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 6
- 235000013599 spices Nutrition 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims description 15
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 12
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 10
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 235000009566 rice Nutrition 0.000 claims description 10
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 6
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 5
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 239000003513 alkali Substances 0.000 claims description 5
- 235000019998 barley wine Nutrition 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 239000008187 granular material Substances 0.000 claims description 5
- 238000001802 infusion Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 239000000052 vinegar Substances 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 2
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 241000209094 Oryza Species 0.000 description 8
- 238000000034 method Methods 0.000 description 5
- XHFLOLLMZOTPSM-UHFFFAOYSA-M sodium;hydrogen carbonate;hydrate Chemical compound [OH-].[Na+].OC(O)=O XHFLOLLMZOTPSM-UHFFFAOYSA-M 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 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
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- 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
- 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
- A23L13/72—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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of production methods of tripe piece, include the following steps: S1, carry out previous cleaning, fine purifiation to tripe, after then blanching removal offscum blood is dirty, drain；S2, the tripe obtained in step S1 is sliced, addition is impregnated 1-2 hours into mixed liquor；S3, it will be boiled after 10-13 parts of Galbitang, 3-6 parts of mushroom end, 1-2 parts of spice and 2-4 parts of dark soy sauce mixing, the tripe piece that obtains in step S2 is added, then put into 3-6 parts of yellow rice wine, pull tripe piece out after 4-5 parts of cooking wine and 3-4 parts of oyster sauce boil and drain；S5, the tripe piece obtained in step S4 is put into the pasty liquid mixed to egg liquid, flour, konjaku flour and clear water, so that tripe piece surface wraps one layer of pasty liquid, then tripe piece is toasted, be vacuum-packed after the completion of baking, high temperature sterilization.Present invention ensure that the mouthfeel level of tripe is abundant；Ensure that tripe piece internal moisture and nutrition will not be largely lost, the tripe piece mouthfeel after baking is crisp.
Description
Technical field
The invention belongs to tripe piece production method technical fields, more specifically more particularly to a kind of production of tripe piece
Method.
Background technique
Tripe taste is very delicious, and deep to be liked by a numerous persons sponging on an aristocrat, there are many ways of existing tripe, but the system of tripe
Standby effect is not ideal enough, causes the mouthfeel level of tripe not enrich, nutrition and water loss are more serious, lead to tripe piece nutrition
Not enough, it tastes also not crisp, mouthfeel is irregular, for this purpose, it is proposed that a kind of production method of tripe piece.
Summary of the invention
The purpose of the present invention is to solve disadvantages existing in the prior art, and a kind of producer of the tripe piece proposed
Method.
To achieve the above object, the invention provides the following technical scheme:
A kind of production method of tripe piece, includes the following steps:
S1, previous cleaning, fine purifiation are carried out to tripe, after then blanching removal offscum blood is dirty, drained；
S2, the tripe obtained in step S1 is sliced, addition is impregnated 1-2 hours into mixed liquor, and the mixed liquor includes
2-6 parts of 20-25 parts of 10-12 parts of bubble green pepper liquid, barley wine, ginger juice based on 100 parts by weight weight and 3-6 parts of chive juice；
S3, it will boil, be added after 10-13 parts of Galbitang, 3-6 parts of mushroom end, 1-2 parts of spice and 2-4 parts of dark soy sauce mixing
The tripe piece obtained in step S2, then put into 3-6 parts of yellow rice wine, pull the drip of tripe piece out after 4-5 parts of cooking wine and 3-4 parts of oyster sauce boil
It is dry；
S4, garlic granule and bubble green pepper end are put into oil cauldron, after stir-frying goes out fragrance, put into the tripe piece obtained in step S3,
Then it takes the dish out of the pot after seasoning stir-frying uniformly is added；
S5, the tripe piece obtained in step S4 is put into the pasty liquid mixed to egg liquid, flour, konjaku flour and clear water
In, so that tripe piece surface wraps one layer of pasty liquid, then tripe piece is toasted, is vacuum-packed after the completion of baking, high temperature
Sterilization.
Preferably, the fat and sundries for needing removal tripe surfaces stick in the step S1 before previous cleaning, then in clear water
Sodium bicarbonate is added to impregnate 2-3 hours, the mass ratio of sodium bicarbonate and clear water is 3: 7.
Preferably, crude salt is used during previous cleaning inside and outside to crumple 3-4 minutes repeatedly to tripe in the step S1, then again
Tripe surface is cleaned with rice vinegar, previous cleaning need to carry out 2-3 times.
Preferably, tripe is put into the container for filling rice washing water during fine purifiation in the step S1, then is put in a reservoir
Enter alkali inside and outside to crumple repeatedly in face of tripe, then be cleaned with clear water.
Preferably, mild fire infusion keeps boiling in the step S3, adds water covering tripe, in due course controlled at 90-100
DEG C, boiling time is 30-40 minutes, stirs successively tripe piece every 3-4 minutes in boiling part.
Preferably, baking temperature is 65-75 DEG C in the step S5, is baked to moisture content≤20wt%.
Compared with prior art, the beneficial effects of the present invention are: a kind of production method of tripe piece provided by the invention, with
Traditional technology is compared, and this method is fairly simple, tripe adequately cleaned and except fishy smell processing, it is ensured that the mouthfeel of tripe；
By the addition of Galbitang, mushroom end, yellow rice wine, cooking wine etc., the nutritive value of tripe piece is improved, mouthfeel level is abundant；Pass through
In egg liquid, flour, konjaku flour and the pasty liquid of clear water mixing, so that tripe piece surface wraps one layer of pasty liquid, then to ox
Tripe Pieces is toasted, it is ensured that tripe piece internal moisture and nutrition will not be largely lost, and the tripe piece mouthfeel after baking is crisp.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, below in conjunction with specific embodiment, to this
Invention is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, not
For limiting the present invention.Based on the embodiments of the present invention, those of ordinary skill in the art are not before making creative work
Every other embodiment obtained is put, shall fall within the protection scope of the present invention.
Embodiment 1
A kind of production method of tripe piece, includes the following steps:
S1, previous cleaning, fine purifiation are carried out to tripe, after then blanching removal offscum blood is dirty, drained；
S2, the tripe obtained in step S1 is sliced, addition is impregnated 1.5 hours into mixed liquor, and the mixed liquor includes
2 parts of 20 parts of 10 parts of bubble green pepper liquid, barley wine, ginger juice based on 100 parts by weight weight and 3 parts of chive juice；
S3, it will be boiled after 10 parts of Galbitang, 3 parts of mushroom end, 1 part of spice and 2 parts of dark soy sauce mixing, be added in step S2 and obtain
Tripe piece, then put into 3 parts of yellow rice wine, pull tripe piece out after 4 parts of cooking wine and 3 parts of oyster sauce boil and drain；
S4, garlic granule and bubble green pepper end are put into oil cauldron, after stir-frying goes out fragrance, put into the tripe piece obtained in step S3,
Then it takes the dish out of the pot after seasoning stir-frying uniformly is added；
S5, the tripe piece obtained in step S4 is put into the pasty liquid mixed to egg liquid, flour, konjaku flour and clear water
In, so that tripe piece surface wraps one layer of pasty liquid, then tripe piece is toasted, is vacuum-packed after the completion of baking, high temperature
Sterilization.
Specifically, the fat and sundries of removal tripe surfaces stick are needed in the step S1 before previous cleaning, then in clear water
Sodium bicarbonate is added to impregnate 2 hours, the mass ratio of sodium bicarbonate and clear water is 3: 7.
Specifically, crude salt is used inside and outside to crumple 3 minutes tripe repeatedly in the step S1 during previous cleaning, then use again
Rice vinegar cleans tripe surface, and previous cleaning need to carry out 2 times.
Specifically, tripe is put into the container for filling rice washing water during fine purifiation in the step S1, then put in a reservoir
Enter alkali inside and outside to crumple repeatedly in face of tripe, then be cleaned with clear water.
Specifically, mild fire infusion keeps boiling in the step S3, add water covering tripe in due course, controlled at 100 DEG C,
Boiling time is 30 minutes, stirs successively tripe piece every 3 minutes in boiling part.
Specifically, baking temperature is 75 DEG C in the step S5, it is baked to moisture content≤20wt%.
Embodiment 2
A kind of production method of tripe piece, includes the following steps:
S1, previous cleaning, fine purifiation are carried out to tripe, after then blanching removal offscum blood is dirty, drained；
S2, the tripe obtained in step S1 is sliced, addition is impregnated 2 hours into mixed liquor, and the mixed liquor includes pressing
6 parts of 25 parts of 12 parts of bubble green pepper liquid, barley wine, the ginger juice of 100 parts by weight poidometers and 6 parts of chive juice；
S3, it will be boiled after 13 parts of Galbitang, 6 parts of mushroom end, 2 parts of spice and 4 parts of dark soy sauce mixing, be added in step S2 and obtain
Tripe piece, then put into 6 parts of yellow rice wine, pull tripe piece out after 5 parts of cooking wine and 4 parts of oyster sauce boil and drain；
S4, garlic granule and bubble green pepper end are put into oil cauldron, after stir-frying goes out fragrance, put into the tripe piece obtained in step S3,
Then it takes the dish out of the pot after seasoning stir-frying uniformly is added；
S5, the tripe piece obtained in step S4 is put into the pasty liquid mixed to egg liquid, flour, konjaku flour and clear water
In, so that tripe piece surface wraps one layer of pasty liquid, then tripe piece is toasted, is vacuum-packed after the completion of baking, high temperature
Sterilization.
Specifically, the fat and sundries of removal tripe surfaces stick are needed in the step S1 before previous cleaning, then in clear water
Sodium bicarbonate is added to impregnate 3 hours, the mass ratio of sodium bicarbonate and clear water is 3: 7.
Specifically, crude salt is used inside and outside to crumple 4 minutes tripe repeatedly in the step S1 during previous cleaning, then use again
Rice vinegar cleans tripe surface, and previous cleaning need to carry out 3 times.
Specifically, tripe is put into the container for filling rice washing water during fine purifiation in the step S1, then put in a reservoir
Enter alkali inside and outside to crumple repeatedly in face of tripe, then be cleaned with clear water.
Specifically, mild fire infusion keeps boiling in the step S3, add water covering tripe in due course, controlled at 90 DEG C,
Boiling time is 40 minutes, stirs successively tripe piece every 4 minutes in boiling part.
Specifically, baking temperature is 75 DEG C in the step S5, it is baked to moisture content≤20wt%.
Embodiment 3
A kind of production method of tripe piece, includes the following steps:
S1, previous cleaning, fine purifiation are carried out to tripe, after then blanching removal offscum blood is dirty, drained；
S2, the tripe obtained in step S1 is sliced, addition is impregnated 2 hours into mixed liquor, and the mixed liquor includes pressing
5 parts of 23 parts of 12 parts of bubble green pepper liquid, barley wine, the ginger juice of 100 parts by weight poidometers and 4 parts of chive juice；
S3, it will be boiled after 13 parts of Galbitang, 5 parts of mushroom end, 2 parts of spice and 3 parts of dark soy sauce mixing, be added in step S2 and obtain
Tripe piece, then put into 4 parts of yellow rice wine, pull tripe piece out after 5 parts of cooking wine and 4 parts of oyster sauce boil and drain；
S4, garlic granule and bubble green pepper end are put into oil cauldron, after stir-frying goes out fragrance, put into the tripe piece obtained in step S3,
Then it takes the dish out of the pot after seasoning stir-frying uniformly is added；
S5, the tripe piece obtained in step S4 is put into the pasty liquid mixed to egg liquid, flour, konjaku flour and clear water
In, so that tripe piece surface wraps one layer of pasty liquid, then tripe piece is toasted, is vacuum-packed after the completion of baking, high temperature
Sterilization.
Specifically, the fat and sundries of removal tripe surfaces stick are needed in the step S1 before previous cleaning, then in clear water
Sodium bicarbonate is added to impregnate 3 hours, the mass ratio of sodium bicarbonate and clear water is 3: 7.
Specifically, crude salt is used inside and outside to crumple 4 minutes tripe repeatedly in the step S1 during previous cleaning, then use again
Rice vinegar cleans tripe surface, and previous cleaning need to carry out 3 times.
Specifically, tripe is put into the container for filling rice washing water during fine purifiation in the step S1, then put in a reservoir
Enter alkali inside and outside to crumple repeatedly in face of tripe, then be cleaned with clear water.
Specifically, mild fire infusion keeps boiling in the step S3, add water covering tripe in due course, controlled at 100 DEG C,
Boiling time is 35 minutes, stirs successively tripe piece every 4 minutes in boiling part.
Specifically, baking temperature is 65 DEG C in the step S5, it is baked to moisture content≤20wt%.
In summary: a kind of production method of tripe piece provided by the invention, compared with traditional technology, this method is simpler
It is single, tripe adequately cleaned and except fishy smell processing, it is ensured that the mouthfeel of tripe；Pass through Galbitang, mushroom end, yellow rice wine, material
The addition of wine etc., improves the nutritive value of tripe piece, and mouthfeel level is abundant；It is mixed by egg liquid, flour, konjaku flour and clear water
In the pasty liquid of conjunction, so that tripe piece surface wraps one layer of pasty liquid, then tripe piece is toasted, it is ensured that inside tripe piece
Moisture and nutrition will not be largely lost, and the tripe piece mouthfeel after baking is crisp.
Finally, it should be noted that the foregoing is only a preferred embodiment of the present invention, it is not intended to restrict the invention,
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, still may be used
To modify the technical solutions described in the foregoing embodiments or equivalent replacement of some of the technical features,
All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in of the invention
Within protection scope.
Claims (6)
1. a kind of production method of tripe piece, characterized by the following steps:
S1, previous cleaning, fine purifiation are carried out to tripe, after then blanching removal offscum blood is dirty, drained；
S2, the tripe obtained in step S1 is sliced, addition is impregnated 1-2 hours into mixed liquor, and the mixed liquor includes pressing 100
2-6 parts of 20-25 parts of 10-12 parts of bubble green pepper liquid, barley wine, the ginger juice of parts by weight poidometer and 3-6 parts of chive juice；
S3, it will be boiled after 10-13 parts of Galbitang, 3-6 parts of mushroom end, 1-2 parts of spice and 2-4 parts of dark soy sauce mixing, step be added
The tripe piece obtained in S2, then put into 3-6 parts of yellow rice wine, pull tripe piece out after 4-5 parts of cooking wine and 3-4 parts of oyster sauce boil and drain；
S4, garlic granule and bubble green pepper end are put into oil cauldron, after stir-frying goes out fragrance, puts into the tripe piece obtained in step S3, then
It takes the dish out of the pot after seasoning stir-frying uniformly is added；
S5, the tripe piece obtained in step S4 is put into the pasty liquid mixed to egg liquid, flour, konjaku flour and clear water, is made
It obtains tripe piece surface and wraps one layer of pasty liquid, then tripe piece is toasted, be vacuum-packed after the completion of baking, high temperature sterilization.
2. a kind of production method of tripe piece described in claim 1, it is characterised in that: need to remove before previous cleaning in the step S1
Then the fat and sundries of tripe surfaces stick are added sodium bicarbonate in clear water and impregnate 2-3 hours, sodium bicarbonate and clear water
Mass ratio is 3: 7.
3. a kind of production method of tripe piece described in claim 1, it is characterised in that: adopted during previous cleaning in the step S1
Tripe is inside and outside crumpled 3-4 minutes repeatedly with crude salt, then tripe surface is cleaned with rice vinegar again, previous cleaning need to carry out 2-3
It is secondary.
4. a kind of production method of tripe piece described in claim 1, it is characterised in that: ox during fine purifiation in the step S1
Tripe is put into the container for filling rice washing water, then is put into alkali in a reservoir and is inside and outside crumpled repeatedly in face of tripe, is then cleaned with clear water.
5. a kind of production method of tripe piece described in claim 1, it is characterised in that: mild fire infusion is kept in the step S3
Boiling adds water covering tripe in due course, and controlled at 90-100 DEG C, boiling time is 30-40 minutes, every 3- in boiling part
Stir successively tripe piece within 4 minutes.
6. a kind of production method of tripe piece described in claim 1, it is characterised in that: baking temperature is in the step S5
65-75 DEG C, it is baked to moisture content≤20wt%.
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| CN201910549251.8A CN110214896A (en) | 2019-06-24 | 2019-06-24 | A kind of production method of tripe piece |
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| CN201910549251.8A CN110214896A (en) | 2019-06-24 | 2019-06-24 | A kind of production method of tripe piece |
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| BR0303043A (en) * | 2003-10-10 | 2004-02-17 | Jose Barbosa Machado Neto | Marking or marking means applied to the external surface of meat in general and resulting product |
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-
2019
- 2019-06-24 CN CN201910549251.8A patent/CN110214896A/en active Pending
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|---|---|---|---|---|
| BR0303043A (en) * | 2003-10-10 | 2004-02-17 | Jose Barbosa Machado Neto | Marking or marking means applied to the external surface of meat in general and resulting product |
| CN102362673A (en) * | 2011-10-19 | 2012-02-29 | 武永福 | Development of instant hot and sour pig tripe shreds |
| CN104026612A (en) * | 2014-06-26 | 2014-09-10 | 贵州梵净山生态农业股份有限公司 | Processing method of pungent and spicy beef tripe |
| CN107736566A (en) * | 2017-11-09 | 2018-02-27 | 汪亚玲 | A kind of preparation method of stew in soy sauce tripe |
| KR101874891B1 (en) * | 2017-12-19 | 2018-07-09 | 주식회사 인화티에프에스 | Manufacturing method of dried radish leaves beef tripe and intestine soup |
| CN108294250A (en) * | 2018-03-08 | 2018-07-20 | 安徽悠之优味食品有限公司 | A kind of production method of fragrance tripe |
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| Title |
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| GISSEROT, O等: "Tripe palms", 《REVUE DE MEDECINE INTERNE》 * |
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Application publication date: 20190910 |