CN111387429A - Quick-frozen prepared rattan pepper flavored beef tongue and processing method thereof - Google Patents
Quick-frozen prepared rattan pepper flavored beef tongue and processing method thereof Download PDFInfo
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- CN111387429A CN111387429A CN202010143406.0A CN202010143406A CN111387429A CN 111387429 A CN111387429 A CN 111387429A CN 202010143406 A CN202010143406 A CN 202010143406A CN 111387429 A CN111387429 A CN 111387429A
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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
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C17/00—Other devices for processing meat or bones
-
- 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
- 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
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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
- A23L13/70—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
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
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- 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
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Abstract
The invention discloses a quick-frozen rattan pepper flavored beef tongue with good taste and stable production effect and a preparation method thereof, relating to the field of food processing and providing the quick-frozen rattan pepper flavored beef tongue with good taste and stable production effect and the preparation method thereof.
Description
Technical Field
The invention relates to the technical field of food processing, and particularly relates to a quick-frozen prepared rattan pepper flavored beef tongue and a processing method thereof.
Background
With the increasing prevalence of Sichuan-style hot pot catering in China and even the world, the standardization degree of hot pot catering food materials is higher and higher, and the quality requirements of people on high-quality Sichuan-style hot pot food materials are higher and higher. With the rapid development of the quick-freezing technology in China and the gradual improvement of a cold chain storage and transportation system in recent years, the quality of the quick-frozen meat products is greatly improved, and the variety of food materials is more diversified.
The ox tongue has relatively low heat and high protein content, is sweet in taste and neutral in nature, enters spleen and stomach channels, and has the functions of strengthening spleen and stomach, replenishing qi and blood, strengthening muscles and bones, improving immunity and helping development. The ox tongue dish is presented in the chafing dish food materials in a safer, more sanitary and more convenient way by taking the ox tongue as a raw material, carrying out industrial conditioning processing and matching with a Sichuan dish seasoning technology.
Disclosure of Invention
The invention aims to: the invention provides a quick-frozen prepared rattan pepper flavored beef tongue which meets the requirements of taste, ensures controllable production quality and reduces cost and a preparation method thereof.
The invention specifically adopts the following technical scheme for realizing the purpose:
the quick-frozen prepared rattan pepper flavored beef tongue as claimed in claim 1, which is a frozen beef tongue, and is characterized by comprising the following processing operation steps:
(1) thawing the bovine tongue and removing the tongue coating: taking out 80-100 kg of frozen oxtongue from a freezing warehouse, unfreezing the oxtongue at 0-4 ℃ until the center temperature of the oxtongue is-2-0 ℃, and removing the black and white film on the surface of the oxtongue by using a film removing machine;
(2) slicing the bovine tongue: putting the ox tongue without the tongue coating into a quick-freezing warehouse at the temperature of minus 30 ℃ for quick-freezing for 1-2 hours for shaping until the central temperature is minus 2-0 ℃, taking out and putting the ox tongue on a row cutting machine for slicing, wherein the thickness of the slices is 1.8-2 mm;
(3) rolling and kneading: completely unfreezing the cut oxhide slices at room temperature, uniformly mixing the completely unfrozen oxhide slices with 1-1.2 kg of salt, 1-1.2 kg of white granulated sugar, 0.8-1 kg of chicken essence, 0.4-0.6 kg of composite phosphate, 0.3-0.5 kg of spice, 0.04-0.08 kg of plant protease, 0.06-0.08 kg of sodium erythorbate, 0.02-0.04 kg of ethyl maltol, 4-6 kg of zanthoxylum oil, 1-2 kg of fresh zanthoxylum and 20-30 kg of ice water, placing the mixture in a rolling pot for rolling, sequentially adding starch and zanthoxylum oil for the last 5min before rolling is finished, wherein the total rolling time is 30 minutes, 10 minutes and 5 minutes of rest;
(4) standing and pickling: and (3) putting the rolled bovine tongue pieces into a cold storage room at 0-4 ℃ for pickling, wherein in order to fully hydrolyze and tenderize protein contained in the bovine tongue muscle cells by using protease, the bovine tongue is crisp and tender in texture, and the rattan pepper flavor is uniformly distributed among the bovine tongue pieces, and the pickling time is 12-16 h.
(5) And (3) vacuum quantitative packaging: and weighing and boxing the pickled oxtongue, and carrying out vacuum pumping and sealing packaging by using a stretch film packaging machine, wherein the vacuum degree is-0.08 Mpa, and the pumping time is 25 seconds.
(6) Metal detection, namely C L value iron (phi is less than or equal to 1.2mm) and stainless steel (phi is less than or equal to 2.0mm), and checking whether metal foreign matters exist on the vacuum-packed cow tongue by a metal detector.
(7) Quick-freezing: and pushing the ox tongue product subjected to metal detection into a quick freezing warehouse at the temperature of-30 ℃ for quick freezing, wherein the freezing time is 12-16 h, and then pushing the ox tongue product into a freezing warehouse at the temperature of-18 ℃ for freezing storage.
(8) Outsourcing and ex-warehouse: and packaging the quick-frozen oxtongue pieces with a 5-layer corrugated case according to the specification of 10 kg/case, and taking out.
Further, the plant protease comprises one or more of bromelain, papain, ficin or zingiberin.
Further, the composite phosphate is prepared from sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate according to the proportion of 2:1: 1.
Further, the spices comprise 0.1-0.2 part of onion powder, 0.1-0.2 part of pepper powder and 0.05-0.1 part of garlic powder.
Further, the treatment of the fresh green pepper comprises the following steps: cleaning fresh green pricklyash peel, adding 5 times of water, crushing with a high-speed stirrer, taking juice, and filtering with a 100-mesh stainless steel screen for later use.
The invention has the following beneficial effects:
1. the rattan pepper flavored beef tongue prepared by the method is rich in characteristic flavor and crisp in taste, and meanwhile, the tongue coating of the beef tongue is removed and a pickling process is adopted, so that the beef tongue is more rich in flavor.
2. The invention adopts the plant protease to fully hydrolyze and tenderize the protein contained in the cow tongue muscle cells, and the rattan pepper flavor is uniformly dispersed among the cow tongues.
3. The invention adopts fresh green pepper to extract to season and remove fishy smell of beef, and the fishy smell removing effect is obvious.
Drawings
FIG. 1 is the bovine tongue tenderness change before and after conditioning;
fig. 2 is the change of sensory score of quick frozen cooked rattan pepper flavored beef tongue at different storage times within the shelf life.
Reference numerals
1-shear before conditioning, 2-shear after conditioning.
Detailed description of the preferred embodiments
In order that those skilled in the art will better understand the present invention, the following examples are provided to illustrate the present invention in further detail.
Example 1
1. The spice is prepared by mixing onion powder 0.1 part, fructus Zanthoxyli powder 0.1 part, and Bulbus Allii powder 0.05 part.
2. The quick-frozen prepared rattan pepper flavored beef tongue is a frozen beef tongue and is characterized by comprising the following processing operation steps:
(1) removing the tongue coating of the cow tongue: taking 80kg of ox tongue, taking out the frozen ox tongue from a freezing warehouse, unfreezing the frozen ox tongue at 0-4 ℃ until the center temperature of the ox tongue is-2-0 ℃, and removing the black and white film on the surface of the ox tongue by using a film removing machine;
(2) slicing the bovine tongue: putting the ox tongue without the tongue coating into a quick-freezing warehouse at the temperature of minus 30 ℃ for quick-freezing for 1 hour for shaping until the central temperature is minus 2-0 ℃, taking out and putting the ox tongue on a row cutting machine for slicing, wherein the thickness of the slices is 1.8 mm;
(3) rolling and kneading: completely unfreezing the cut oxhide slices at room temperature, uniformly mixing the completely unfrozen oxhide slices with 1kg of potato starch, 1kg of salt, 1kg of white granulated sugar, 0.8kg of chicken essence, 0.4kg of compound phosphate, 0.3kg of spice, 0.02kg of bromelain, 0.02kg of papain, 0.02kg of ficin, 0.02kg of ginger protease, 0.06kg of sodium erythorbate, 0.02kg of ethyl maltol, 4kg of zanthoxylum oil, 1kg of fresh green pepper and 20kg of ice water, placing the mixture in a tumbling pot for tumbling, sequentially adding starch and zanthoxylum oil for the last 5min before the tumbling is finished, wherein the total tumbling time is 30 minutes, the tumbling time is 10 minutes, and the rest time is 5 minutes, and the compound phosphate is sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate are prepared according to the ratio of 2:1: 1; and after cleaning the fresh green pepper, adding 5 times of water, crushing the mixture by using a high-speed stirrer, and filtering the crushed mixture by using a 100-mesh stainless steel screen for later use.
(4) Standing and pickling: and (3) putting the rolled beef tongue slices into a refrigerator at 0-4 ℃ for pickling, fully hydrolyzing and tenderizing protein contained in the beef tongue muscle cells by using protease, and uniformly spreading the rattan pepper flavor among the beef tongue slices for 12 hours.
(5) And (3) vacuum quantitative packaging: and weighing and boxing the pickled oxtongue, and carrying out vacuum pumping and sealing packaging by using a stretch film packaging machine, wherein the vacuum degree is-0.08 Mpa, and the pumping time is 25 seconds.
(6) Metal detection, namely C L value iron (phi is less than or equal to 1.2mm) and stainless steel (phi is less than or equal to 2.0mm), and checking whether metal foreign matters exist on the vacuum-packed cow tongue by a metal detector.
(7) Quick-freezing: and pushing the ox tongue product subjected to metal detection into a quick freezing warehouse at the temperature of-30 ℃ for quick freezing for 12 hours, and then pushing the ox tongue product into a freezing warehouse at the temperature of-18 ℃ for freezing storage.
(8) Outsourcing and ex-warehouse: and packaging the quick-frozen oxtongue pieces with a 5-layer corrugated case according to the specification of 10 kg/case, and taking out.
Example 2
1. The spice is prepared by mixing onion powder 0.15 parts, fructus Zanthoxyli powder 0.15 parts, and Bulbus Allii powder 0.08 parts.
2. The quick-frozen prepared rattan pepper flavored beef tongue is a frozen beef tongue and is characterized by comprising the following processing operation steps:
(1) removing the tongue coating of the cow tongue: taking 90kg of the ox tongue, taking out the frozen ox tongue from a freezing warehouse, unfreezing the frozen ox tongue at 0-4 ℃ until the center temperature of the ox tongue is-2-2 ℃, and removing the black and white film on the surface of the ox tongue by using a film removing machine.
(2) Slicing the bovine tongue: and (3) putting the ox tongue without the tongue coating into a quick-freezing warehouse at the temperature of minus 30 ℃ for quick-freezing for 1.5 hours for shaping until the central temperature is minus 2-0 ℃, taking out and putting the ox tongue on a row cutting machine for slicing, wherein the thickness of the slices is 1.9 mm.
(3) Rolling and kneading: completely unfreezing the cut oxhide slices at room temperature, and uniformly mixing the oxhide slices with 1.5kg of potato starch, 1.1kg of salt, 1.1kg of white granulated sugar, 0.9kg of chicken essence, 0.5kg of composite phosphate, 0.4kg of spice, 0.06kg of papain, 0.07kg of sodium erythorbate, 0.03kg of ethyl maltol, 5kg of zanthoxylum oil, 1.5kg of fresh zanthoxylum and 25kg of ice water, placing the mixture in a tumbling pot for tumbling, adding the zanthoxylum oil and the starch for the last 5min before the tumbling is finished, wherein the total time of tumbling is 30 min, the tumbling time is 10 min, and the tumbling time is 5min, and the composite phosphate is prepared from sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate according to the ratio of 2:1: 1; and after cleaning the fresh green pepper, adding 5 times of water, crushing the mixture by using a high-speed stirrer, and filtering the crushed mixture by using a 100-mesh stainless steel screen for later use.
(4) Standing and pickling: and (3) putting the rolled beef tongue slices into a refrigerator at 0-4 ℃ for pickling, wherein the protein contained in the beef tongue muscle cells is fully hydrolyzed and tenderized by the protease, and the rattan pepper flavor is uniformly distributed among the beef tongue slices, and the pickling time is 14 h.
(5) And (3) vacuum quantitative packaging: and weighing and boxing the pickled oxtongue, and carrying out vacuum pumping and sealing packaging by using a stretch film packaging machine, wherein the vacuum degree is-0.08 Mpa, and the pumping time is 25 seconds.
(6) Metal detection, namely detecting iron (phi is less than or equal to 1.2mm) and stainless steel (phi is less than or equal to 2.0mm) with the C L value, and detecting whether metal foreign matters exist or not by a vacuum-packed ox tongue through a metal detector;
(7) quick-freezing: pushing the ox tongue product subjected to metal detection into a quick-freezing warehouse at the temperature of-30 ℃ for quick freezing, wherein the freezing time is 14 hours, and then pushing the ox tongue product into a freezing warehouse at the temperature of-18 ℃ for freezing;
(8) outsourcing and ex-warehouse: packaging the quick-frozen oxtongue pieces with 5-layer corrugated paper boxes according to the specification of 10 kg/box, and taking out
Example 3
1. The spice is prepared by mixing onion powder 0.2 parts, fructus Zanthoxyli powder 0.2 parts, and Bulbus Allii powder 0.1 parts.
2. The quick-frozen prepared rattan pepper flavored beef tongue is a frozen beef tongue and is characterized by comprising the following processing operation steps:
(1) removing the tongue coating of the cow tongue: taking 100kg of ox tongue, taking out the frozen ox tongue from a freezing warehouse, unfreezing the frozen ox tongue at 0-4 ℃ until the center temperature of the ox tongue is-2-0 ℃, and removing the black and white film on the surface of the ox tongue by using a film removing machine.
(2) Slicing the bovine tongue: and (3) putting the ox tongue without the tongue coating into a quick-freezing warehouse at the temperature of minus 30 ℃ for quick-freezing for 2 hours for shaping until the central temperature is minus 2-0 ℃, taking out and putting the ox tongue on a row cutting machine for slicing, wherein the slice thickness is 2 mm.
(3) Rolling and kneading: completely unfreezing the cut oxhide slices at room temperature, and mixing the oxhide slices with 2kg of potato starch, 1.2kg of salt, 1.2kg of white granulated sugar, 1kg of chicken essence, 0.6kg of compound phosphate, 0.5kg of spice, 0.04kg of bromelain, 0.04kg of papain, 0.08kg of sodium erythorbate, 0.04kg of ethyl maltol, 6kg of zanthoxylum oil, 2kg of fresh zanthoxylum and 30kg of ice water uniformly, placing the mixture in a tumbling pot for tumbling, sequentially adding the starch and the zanthoxylum oil for the last 5min before the tumbling is finished, wherein the total tumbling time is 30 min, the tumbling time is 10 min, and the tumbling time is stopped for 5min, and the compound phosphate is composed of sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate according to the ratio of 2:1: 1; and after cleaning the fresh green pepper, adding 5 times of water, crushing the mixture by using a high-speed stirrer, and filtering the crushed mixture by using a 100-mesh stainless steel screen for later use.
(4) Standing and pickling: and (3) putting the rolled beef tongue slices into a refrigerator at 0-4 ℃ for pickling, fully hydrolyzing and tenderizing protein contained in the beef tongue muscle cells by using protease, and uniformly spreading the rattan pepper flavor among the beef tongue slices for 16 h.
(5) And (3) vacuum quantitative packaging: and weighing and boxing the pickled oxtongue, and carrying out vacuum pumping and sealing packaging by using a stretch film packaging machine, wherein the vacuum degree is-0.08 Mpa, and the pumping time is 25 seconds.
(6) Metal detection, namely detecting iron (phi is less than or equal to 1.2mm) and stainless steel (phi is less than or equal to 2.0mm) with the C L value, and detecting whether metal foreign matters exist or not by a vacuum-packed ox tongue through a metal detector;
(7) quick-freezing: pushing the ox tongue product subjected to metal detection into a quick-freezing warehouse at the temperature of-30 ℃ for quick freezing, wherein the freezing time is 16h, and then pushing the ox tongue product into a freezing warehouse at the temperature of-18 ℃ for freezing;
(8) outsourcing and ex-warehouse: packaging the quick-frozen oxtongue pieces with 5-layer corrugated paper boxes according to the specification of 10 kg/box, and taking out
A comparative experiment was performed on the bovine tongue prepared in example 1, and the tenderness of the bovine tongue before and after conditioning was changed:
taking the original sliced ox tongue and the conditioned ox tongue, cutting the sliced ox tongue into slices with the thickness of 1.8-2.0mm, the length of 3cm and the width of 2cm, boiling for 30s, standing at 0-4 ℃ for 4h, and measuring the value by using a tenderness meter.
As can be seen from figure 1, the tenderness of the beef tongue changes remarkably before and after conditioning, the tenderness value of the beef tongue is reduced from the highest value of 41.59N before conditioning to the highest value of 5.56N after conditioning, and the mouthfeel is crisp and tender.
Sensory evaluation within shelf life:
randomly sampling and reserving samples for mass production products of the same batch, randomly sampling the reserved samples every month in the shelf life, performing sensory evaluation by a sensory evaluation group consisting of 8 persons for 12 times in total, scoring four aspects of the flavor, the taste, the color and the texture of the low-sodium spicy beefsteak slices, then drawing an average value (shown in a table 1) and observing the stability of the products (shown in a figure 2).
TABLE 1 sensory evaluation criteria
As can be seen from fig. 2, the sensory quality of the quick-frozen and conditioned red pepper flavored beef tongues is kept unchanged in the first 4 months of the shelf life, and the sensory quality begins to be reduced to a certain extent along with the prolonging of the preservation time, which is caused by the decomposition effect of the added protease on muscle protein and the attenuation effect of flavor substances. But the sensory acceptability is still more than 6 points when the shelf life reaches 12 months, thereby meeting the circulation turnover time requirement of the market on the food materials and meeting the quality requirements of consumers on mouthfeel and characteristic flavor.
The above description is only a preferred embodiment of the present invention, and not intended to limit the present invention, and the scope of the present invention is defined by the appended claims, and all changes that come within the meaning and range of equivalency of the specification are therefore intended to be embraced therein.
Claims (7)
1. The quick-frozen rattan pepper flavored oxtongue is characterized by comprising the following raw materials, by weight, 80-100 kg of oxtongue, 1-2 kg of potato starch, 1-1.2 kg of salt, 1-1.2 kg of white granulated sugar, 0.8-1 kg of chicken essence, 0.4-0.6 kg of composite phosphate, 0.3-0.5 kg of spice, 0.04-0.08 kg of plant protease, 0.06-0.08 kg of sodium erythorbate, 0.02-0.04 kg of ethyl maltol, 4-6 kg of rattan pepper oil, 1-2 kg of fresh green pepper and 20-30 kg of ice water.
2. The quick-frozen conditioned rattan pepper flavored beef tongue as claimed in claim 1, wherein the plant protease comprises one or more of bromelain, papain, ficin or ginger protease.
3. The quick-frozen conditioning rattan pepper flavored oxtongue as claimed in claim 1, wherein the composite phosphate is prepared from sodium pyrophosphate phosphate, sodium tripolyphosphate and sodium hexametaphosphate in a ratio of 2:1: 1.
4. The quick-frozen prepared rattan pepper flavored oxtongue as claimed in claim 1, wherein the spices comprise 0.1-0.2 parts of onion powder, 0.1-0.2 parts of pepper powder and 0.05-0.1 parts of garlic powder.
5. The quick-frozen prepared rattan pepper flavor oxtongue as claimed in claim 1, wherein the treatment of the fresh green pepper is to wash the fresh green pepper, add 5 times of water, crush the fresh green pepper with a high-speed mixer, extract juice and filter the juice with a 100-mesh stainless steel mesh screen for later use.
6. The processing method of the quick-frozen prepared rattan pepper flavor beef tongue as claimed in claim 1, characterized by comprising the following processing operation steps:
(1) removing the tongue coating of the cow tongue: removing the black and white film on the surface of the cattle tongue by using a fascia machine;
(2) slicing the bovine tongue: putting the ox tongue without the tongue coating into a quick-freezing warehouse at the temperature of minus 30 ℃ for quick freezing for 1-2 hours for shaping until the central temperature is minus 2-0 ℃, taking out and putting the ox tongue on a row cutting machine for slicing, wherein the thickness of the slices is 1.8-2 mm;
(3) rolling and kneading: completely thawing the cut oxtongue pieces at room temperature, uniformly mixing the sliced oxtongue pieces with auxiliary materials according to the proportion of the raw and auxiliary materials (fresh green Chinese prickly ash is used for standby after juicing), rolling and kneading the slices in a rolling and kneading pot, adding the zanthoxylum oil and the starch for the last 5min before the rolling and kneading are finished, wherein the total rolling and kneading time is 30 min, 10 min, and 5 min;
(4) standing and pickling: putting the rolled bovine tongue slices into a refrigerator at 0-4 ℃ for pickling, wherein in order to fully hydrolyze and tenderize protein contained in bovine tongue muscle cells by using protease and uniformly spread the rattan pepper flavor among the bovine tongue slices, the pickling time is 12-16 h;
(5) and (3) vacuum quantitative packaging: weighing and boxing the pickled oxtongue, and carrying out vacuum pumping and sealing packaging by using a stretch film packaging machine, wherein the vacuum degree is-0.08 Mpa, and the pumping time is 25 seconds;
(6) metal detection, namely detecting iron (phi is less than or equal to 1.2mm) and stainless steel (phi is less than or equal to 2.0mm) with the C L value, and detecting whether metal foreign matters exist or not by a vacuum-packed ox tongue through a metal detector;
(7) quick-freezing: pushing the ox tongue product subjected to metal detection into a quick-freezing warehouse at the temperature of-30 ℃ for quick freezing, wherein the freezing time is 12-16 h, and then pushing the ox tongue product into a freezing warehouse at the temperature of-18 ℃ for freezing;
(8) outsourcing and ex-warehouse: and packaging the quick-frozen oxtongue pieces with a 5-layer corrugated case according to the specification of 10 kg/case, and taking out.
7. The processing method of the quick-frozen prepared rattan pepper flavored oxtongue as claimed in claim 6, wherein the oxtongue is a frozen oxtongue, and the frozen oxtongue is taken out of a freezer and thawed at 0-4 ℃ until the central temperature of the oxtongue is-2-0 ℃.
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