CN112137027A - Cooking processing method of ox head - Google Patents
Cooking processing method of ox head Download PDFInfo
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- CN112137027A CN112137027A CN202010914935.6A CN202010914935A CN112137027A CN 112137027 A CN112137027 A CN 112137027A CN 202010914935 A CN202010914935 A CN 202010914935A CN 112137027 A CN112137027 A CN 112137027A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a cooking and processing method of ox heads, which comprises the steps of firstly cooking and stewing the ox heads, then the obtained cow head is smoked, has attractive color, luster and fragrance, fine meat quality and rich protein, amino acid, carotene and various trace elements, has obvious effects of enhancing the disease resistance and cell activity of human bodies, has the effects of strengthening the middle-jiao and replenishing qi, nourishing the spleen and stomach and strengthening the muscles and bones by adding Chinese medicinal materials in the boiling and stewing process, greatly improves the nutritional edible value of the beef head, is especially suitable for people with sunken middle-jiao qi, short breath, weak constitution, soreness of bones and muscles, anemia and chronic diseases, and yellow complexion, and is added with spice during cooking and stewing, so that the beef head has aromatic flavor, improved taste and appetite, and through the smoking process, the taste and the color of the beef head are more uniform, and the preservation time is longer.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a cooking and processing method of beef heads.
Background
The beef of the head of the cattle is meat of the head of the cattle, contains rich protein and amino acid, has the composition which is closer to the requirements of human bodies than pork, can improve the disease resistance of the organisms, is particularly suitable for people who grow, develop, perform operations and recuperate after diseases in the aspects of blood loss supplement, tissue repair and the like, and has extremely high nutritional value.
However, the existing method for cooking and processing the beef in life is single, the adopted raw materials are not uniform, the nutritional and edible values of the beef cannot be fully utilized, trace elements of the beef are lost, the meat is soft, the elasticity is insufficient, the taste is reduced, and the eating is influenced.
Disclosure of Invention
Aiming at the problems in the background art, the invention provides a cooking and processing method of beef heads, the beef heads obtained by the method are attractive in color, luster and flavor, fine and smooth in meat quality and good in taste, and the nutritional value of the beef heads can be fully utilized.
In order to achieve the purpose, the invention provides a cooking and processing method of beef heads, which comprises the following steps: step 1: treating ox head, unhairing ox head, splitting into halves, cleaning, and soaking in clear water for 24-28 h; step 2: boiling ox heads, putting the treated ox heads into a big pot, pouring sufficient water into the big pot, wherein the water submerges the ox heads, then firing, boiling the water, putting the auxiliary materials into a gauze bag, putting the gauze bag and the gauze bag together into the big pot for boiling, skimming froth, covering a pot cover, and boiling for 1-1.5 hours; and step 3: stewing the beef heads cooked in the pot in the step 2, stewing the beef heads for 0.5-1h by adopting a strong fire, stewing the beef heads for 2-2.5h by adopting a slow fire, and soaking the beef heads in the soup for 4-10h after the fire is cut off; and 4, step 4: smoking the beef heads, fishing out the soft and thoroughly cooked beef heads in the step 3 from the soup, placing on a smoking rack, smoking for 0.1-0.3h by using a spray gun with open fire, and then smoking for 2-4 h; and 5: preparing sauce, cutting capsicum frutescens and garlic sprouts into segments, slicing garlic cloves, putting into a pot, adding water, boiling for 3-4min, adding salt and soy sauce into the pot for seasoning, thickening with starch, and blending the sauce; step 6: loading into a tray, pouring juice, cutting the smoked beef head into the tray, and pouring the prepared sauce for eating.
Further, in the process of smoking the ox head with open fire in the step 4, white granulated sugar is adopted for coloring.
Further, in the process of smoking the ox head in the step 4, the smoking material is selected from one or more of pine and cypress branches, broussonetia papyrifera leaves, citrus peels and bagasse.
Further, the auxiliary materials in the step 2 comprise seasonings, spices and Chinese medicinal materials.
Further, the seasonings comprise, by mass, 20-40g of cassia, 20-50g of anise, 15-25g of pepper, 400g of seasoning salt, 200g of monosodium glutamate, 200g of chicken essence, 300g of white sugar and 800g of soy sauce.
Further, the spices comprise 5-10g of rhizoma kaempferiae, 5-10g of clove, 5-10g of nutmeg, 5-10g of angelica dahurica, 5-10g of jasmine, 5-10g of sand ginger, 5-10g of myrcia and 5-10g of lemongrass in parts by mass.
Further, the traditional Chinese medicinal materials comprise, by mass, 8-15g of dried orange peel, 8-15g of cardamom, 8-15g of amomum tsao-ko, 8-15g of mint, 8-15g of hawthorn, 8-15g of galangal, 8-15g of areca nut, 8-15g of nard, 3-8g of tsaoko amomum fruit, 3-8g of fructus amomi and 3-8g of fennel.
Furthermore, in the step 5, 10-50g of capsicum frutescens, 10-50g of garlic sprouts and 10-50g of garlic cloves are counted in parts by mass.
Further, in the process of stewing the beef heads in the step 3, the beef heads are turned over once every 0.5 h.
The cooking processing method of the ox head provided by the invention has the following beneficial effects:
the cooking and processing method of the cattle heads, provided by the invention, comprises the steps of cooking and stewing the cattle heads, and then smoking, so that the obtained cattle heads are attractive in color, luster and flavor, fine and smooth in meat quality, rich in protein, amino acid, carotene and various trace elements, and remarkable in enhancing the disease resistance and cell activity of human bodies, Chinese medicinal materials are added in the cooking and stewing process, the cattle heads have the effects of tonifying middle-jiao and Qi, nourishing spleen and stomach and strengthening muscles and bones, the nutritional edible value of the cattle heads is greatly improved, and the cattle heads are particularly suitable for people suffering from sinking of middle-jiao, short breath and weak constitution, soreness of bones and muscles, long-lasting anemia and yellowish complexion.
Detailed Description
The technical solutions in the embodiments of the present invention are described clearly and completely below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The invention provides a cooking and processing method of beef heads, which comprises the following steps:
step 1: removing hair of ox head, splitting into halves, cleaning, soaking in clear water for 24 hr for removing blood from ox head;
step 2: putting the treated ox head into a big pot, pouring sufficient water into the big pot, wherein the water submerges the ox head, then, firing, boiling the water, putting 20g of cassia bark, 20g of anise, 15g of pepper, 400g of seasoning salt, 200g of monosodium glutamate, 200g of chicken essence, 300g of white sugar, 800g of soy sauce, 5g of rhizoma kaempferiae, 5g of clove, 5g of netmeg, 5g of angelica dahurica, 5g of jasmine, 5g of galangal, 5g of myrcia, 5g of lemongrass, 8g of dried orange peel, 8g of cardamom, 8g of amomum cardamomum, 8g of mint, 8g of hawthorn, 8g of galangal, 8g of betel nut, 8g of nardostachyos root, 3g of amomum tsaoko-ko, 3g of cumin a gauze bag, putting the big pot together, boiling the big pot cover with water, removing froth, covering and boiling for 1 h;
and step 3: stewing the beef heads, namely stewing the beef heads cooked in the pot in the step 2, firstly stewing for 0.5h by using strong fire, then stewing for 2h by using slow fire, turning off the fire, soaking for 4h in the soup, and turning the beef heads once every 0.5h in the stewing process, so that the beef heads are uniformly heated and tasty, all meat on the beef heads can be stewed, the meat quality and the taste of the beef heads are ensured to be fine and smooth, and the nutritional value of the beef heads is improved;
and 4, step 4: smoking ox heads, fishing out the soft and rotten ox heads stewed in the step 3 from the soup, placing the ox heads on a smoking rack, smoking the ox heads for 0.1 hour by using a spray gun with open fire, coloring the ox heads by using white granulated sugar, and then smoking the ox heads for 2 hours by using one or more of pine and cypress branches, broussonetia papyrifera leaves, orange peels and bagasse;
and 5: preparing sauce, cutting 10g of capsicum frutescens and 10g of garlic sprouts into segments, cutting 10g of garlic cloves into slices, putting the slices into a pot, adding water, boiling for 3min, adding salt and soy sauce into the pot for seasoning, thickening the starch, and well mixing the sauce;
step 6: loading into a tray, pouring juice, cutting the smoked beef head into the tray, and pouring the prepared sauce for eating.
Example 2
The invention provides a cooking and processing method of beef heads, which comprises the following steps:
step 1: removing hair of ox head, splitting into halves, cleaning, soaking in clear water for 28 hr for removing blood from ox head;
step 2: putting the treated ox head into a big pot, pouring sufficient water into the big pot, wherein the water submerges the ox head, then, firing, boiling the water, putting 40g of cassia bark, 50g of anise, 25g of pepper, 800g of seasoning salt, 400g of monosodium glutamate, 400g of chicken essence, 500g of white sugar, 1100g of soy sauce, 10g of rhizoma kaempferiae, 10g of clove, 10g of netmeg, 10g of angelica dahurica, 10g of jasmine, 10g of galangal, 10g of myrcia, 10g of lemongrass, 15g of dried orange peel, 15g of cardamom, 15g of amomum cardamomum, 15g of mint, 15g of hawthorn, 15g of galangal, 15g of betel nut, 15g of nardostachyos root, 8g of amomum tsaoko, 8g of cumin a gauze bag, putting the big pot together, boiling the big pot cover with floating foam removed, covering and boiling for 1.5 hours;
and step 3: stewing the beef heads, namely stewing the beef heads cooked in the pot in the step 2, firstly stewing for 1 hour by using a strong fire, then stewing for 2.5 hours by using a slow fire, turning off the fire, soaking in the soup for 10 hours, and turning the beef heads once every 0.5 hour in the stewing process, so that the beef heads are uniformly heated and tasty, all meat on the beef heads can be stewed, the meat quality and the taste of the beef heads are ensured to be fine and smooth, and the nutritional value of the beef heads is improved;
and 4, step 4: smoking ox heads, fishing out the soft and rotten ox heads stewed in the step 3 from the soup, placing the ox heads on a smoking rack, smoking the ox heads for 0.3h by using a spray gun with open fire, coloring the ox heads by using white granulated sugar, and then smoking the ox heads for 4h by using one or more of pine and cypress branches, broussonetia papyrifera leaves, orange peels and bagasse;
and 5: preparing sauce, cutting 50g of capsicum frutescens and 50g of garlic sprouts into segments, cutting 50g of garlic cloves into slices, putting the slices into a pot, adding water, boiling for 4min, adding salt and soy sauce into the pot for seasoning, thickening the starch, and well mixing the sauce;
step 6: loading into a tray, pouring juice, cutting the smoked beef head into the tray, and pouring the prepared sauce for eating.
Example 3
The invention provides a cooking and processing method of beef heads, which comprises the following steps:
step 1: removing hair of ox head, splitting into halves, cleaning, soaking in clear water for 26 hr for removing blood from ox head;
step 2: putting the treated ox head into a big pot, pouring sufficient water into the big pot, wherein the water is over the ox head, then firing, boiling the water, putting 30g of cassia bark, 35g of anise, 20g of pepper, 600g of seasoning salt, 300g of monosodium glutamate, 300g of chicken essence, 400g of white sugar, 1000g of soy sauce, 8g of rhizoma kaempferiae, 6g of clove, 8g of netmeg, 7g of angelica dahurica, 6g of jasmine, 9g of sand ginger, 8g of bay leaf, 6g of lemongrass, 10g of dried orange peel, 10g of round cardamom, 12g of nutmeg, 12g of mint, 9g of hawthorn, 10g of galangal, 9g of betel nut, 11g of nardostachyos root, 5g of amomum tsaoko, 6g of cumin a gauze bag, putting the big pot together into the big pot for water boiling, removing froth, covering the pot cover, and boiling for 1 h;
and step 3: stewing the beef heads, namely stewing the beef heads cooked in the pot in the step 2, firstly stewing for 0.8h by using strong fire, then stewing for 2.2h by using slow fire, and soaking for 7h in the soup after turning off the fire, wherein the beef heads are turned over once every 0.5h in the stewing process, so that the beef heads are heated uniformly and tasty, all meat on the beef heads can be stewed, the meat quality and taste of the beef heads are fine and smooth, and the nutritional value of the beef heads is improved;
and 4, step 4: smoking ox heads, fishing out the soft and rotten ox heads stewed in the step 3 from the soup, placing the ox heads on a smoking rack, smoking the ox heads for 0.2h by using a spray gun with open fire, coloring the ox heads by using white granulated sugar, and then smoking the ox heads for 3h by using one or more of pine and cypress branches, broussonetia papyrifera leaves, orange peels and bagasse;
and 5: preparing sauce, cutting 30g of capsicum frutescens and 30g of garlic sprouts into segments, slicing 25g of garlic cloves, putting the segments into a pot, adding water, boiling for 4min, adding salt and soy sauce into the pot for seasoning, thickening the sauce with starch, and well mixing the sauce;
step 6: loading into a tray, pouring juice, cutting the smoked beef head into the tray, and pouring the prepared sauce for eating.
Comparative example 1
The invention provides a cooking and processing method of beef heads, which comprises the following steps:
step 1: removing hair of ox head, splitting into halves, cleaning, soaking in clear water for 24 hr for removing blood from ox head;
step 2: putting the treated ox head into a big pot, pouring sufficient water into the big pot, wherein the water submerges the ox head, then, firing, boiling the water, putting 20g of cassia bark, 20g of anise, 15g of pepper, 400g of seasoning salt, 200g of monosodium glutamate, 200g of chicken essence, 300g of white sugar, 800g of soy sauce, 5g of rhizoma kaempferiae, 5g of clove, 5g of netmeg, 5g of angelica dahurica, 5g of jasmine, 5g of galangal, 5g of myrcia, 5g of lemongrass, 8g of dried orange peel, 8g of cardamom, 8g of amomum cardamomum, 8g of mint, 8g of hawthorn, 8g of galangal, 8g of betel nut, 8g of nardostachyos root, 3g of amomum tsaoko-ko, 3g of cumin a gauze bag, putting the big pot together, boiling the big pot cover with water, removing froth, covering and boiling for 1 h;
and step 3: stewing the beef heads, namely stewing the beef heads cooked in the pot in the step 2, firstly stewing for 0.5h by using strong fire, then stewing for 2h by using slow fire, turning off the fire, soaking for 4h in the soup, and turning the beef heads once every 0.5h in the stewing process, so that the beef heads are uniformly heated and tasty, all meat on the beef heads can be stewed, the meat quality and the taste of the beef heads are ensured to be fine and smooth, and the nutritional value of the beef heads is improved;
and 4, step 4: preparing sauce, cutting 10g of capsicum frutescens and 10g of garlic sprouts into segments, cutting 10g of garlic cloves into slices, putting the slices into a pot, adding water, boiling for 3min, adding salt and soy sauce into the pot for seasoning, thickening the starch, and well mixing the sauce;
and 5: loading into a tray, pouring juice, cutting the smoked beef head into the tray, and pouring the prepared sauce for eating.
Comparative example 2
The invention provides a cooking and processing method of beef heads, which comprises the following steps:
step 1: removing hair of ox head, splitting into halves, cleaning, soaking in clear water for 28 hr for removing blood from ox head;
step 2: putting the treated ox head into a big pot, pouring sufficient water into the big pot, wherein the water submerges the ox head, then firing, boiling the water, putting 40g of cassia bark, 50g of anise, 25g of pepper, 800g of seasoning salt, 400g of monosodium glutamate, 400g of chicken essence, 500g of white sugar, 1100g of soy sauce, 10g of rhizoma kaempferiae, 10g of clove, 10g of netmeg, 10g of angelica dahurica, 10g of jasmine, 10g of sand ginger, 10g of bay leaf and 10g of lemongrass into a gauze bag, putting the gauze bag into the big pot together, boiling the gauze bag with water, removing froth, covering the pot cover, and boiling for 1.5 hours;
and step 3: stewing the beef heads, namely stewing the beef heads cooked in the pot in the step 2, firstly stewing for 1 hour by using a strong fire, then stewing for 2.5 hours by using a slow fire, turning off the fire, soaking in the soup for 10 hours, and turning the beef heads once every 0.5 hour in the stewing process, so that the beef heads are uniformly heated and tasty, all meat on the beef heads can be stewed, the meat quality and the taste of the beef heads are ensured to be fine and smooth, and the nutritional value of the beef heads is improved;
and 4, step 4: smoking ox heads, fishing out the soft and rotten ox heads stewed in the step 3 from the soup, placing the ox heads on a smoking rack, smoking the ox heads for 0.3h by using a spray gun with open fire, coloring the ox heads by using white granulated sugar, and then smoking the ox heads for 4h by using one or more of pine and cypress branches, broussonetia papyrifera leaves, orange peels and bagasse;
and 5: preparing sauce, cutting 50g of capsicum frutescens and 50g of garlic sprouts into segments, cutting 50g of garlic cloves into slices, putting the slices into a pot, adding water, boiling for 4min, adding salt and soy sauce into the pot for seasoning, thickening the starch, and well mixing the sauce;
step 6: loading into a tray, pouring juice, cutting the smoked beef head into the tray, and pouring the prepared sauce for eating.
Comparative example 3
The invention provides a cooking and processing method of beef heads, which comprises the following steps:
step 1: removing hair of ox head, splitting into halves, cleaning, soaking in clear water for 26 hr for removing blood from ox head;
step 2: putting the treated ox head into a big pot, pouring sufficient water into the big pot, wherein the water is over the ox head, then, firing, boiling the water, putting 30g of cassia bark, 35g of anise, 20g of pepper, 600g of seasoning salt, 300g of monosodium glutamate, 300g of chicken essence, 400g of white sugar, 1000g of soy sauce, 10g of dried orange peel, 10g of white cardamom, 12g of amomum tsao-ko, 12g of mint, 9g of hawthorn, 10g of galangal, 9g of betel nut, 11g of nardostachyos, 5g of amomum tsao-ko, 6g of amomum villosum and 5g of fennel into a gauze bag, putting the gauze bag into the big pot together, boiling the gauze in the big pot, removing floating foam, covering the pot cover, and boiling for 1 hour;
and step 3: stewing the beef heads, namely stewing the beef heads cooked in the pot in the step 2, firstly stewing for 0.8h by using strong fire, then stewing for 2.2h by using slow fire, and soaking for 7h in the soup after turning off the fire, wherein the beef heads are turned over once every 0.5h in the stewing process, so that the beef heads are heated uniformly and tasty, all meat on the beef heads can be stewed, the meat quality and taste of the beef heads are fine and smooth, and the nutritional value of the beef heads is improved;
and 4, step 4: smoking ox heads, fishing out the soft and rotten ox heads stewed in the step 3 from the soup, placing the ox heads on a smoking rack, smoking the ox heads for 0.2h by using a spray gun with open fire, coloring the ox heads by using white granulated sugar, and then smoking the ox heads for 3h by using one or more of pine and cypress branches, broussonetia papyrifera leaves, orange peels and bagasse;
and 5: preparing sauce, cutting 30g of capsicum frutescens and 30g of garlic sprouts into segments, slicing 25g of garlic cloves, putting the segments into a pot, adding water, boiling for 4min, adding salt and soy sauce into the pot for seasoning, thickening the sauce with starch, and well mixing the sauce;
step 6: loading into a tray, pouring juice, cutting the smoked beef head into the tray, and pouring the prepared sauce for eating.
Comparative analysis
According to the cooking and processing method of the ox head, the ox head is cooked and stewed, then the ox head is smoked, then sauce is prepared for eating, and spices and Chinese medicinal materials are added in the cooking and stewing process, so that the obtained ox head is thick in flavor and has higher edible nutritive value. Compared with the comparative example 1, in the example 1, the cattle heads are not smoked in the comparative example 1, and the cattle heads cooked by the method in the comparative example 1 are not fine enough in meat quality, not crisp enough in skin, not uniform and bright in color and luster, and short in storage time; compared with the comparative example 2, in the comparative example 2, no traditional Chinese medicinal materials are added in the process of boiling and stewing the beef heads, the beef heads cooked and processed by the method of the comparative example 2 lack the tonic for the body, do not have the effects of tonifying middle-jiao and Qi, nourishing spleen and stomach and strengthening tendons and bones, do not fully utilize the nutritional value of the beef heads, and have low medicinal nutritional value; example 3 compared with comparative example 3, in comparative example 3, no perfume was added during the cooking and stewing process of the beef head, and the beef head cooked and processed by the method of comparative example 3 has certain fishy smell, light fragrance and insufficient mouthfeel, and affects the appetite of eaters.
In conclusion, the beef obtained by the cooking and processing method of the beef provided by the invention is attractive in color, fragrant and flavor, fine and smooth in meat quality and excellent in taste, is rich in protein, amino acid, carotene and various trace elements, can enhance the disease resistance of human bodies and improve the cell activity, and is added with seasonings, spices and Chinese medicinal materials in the cooking and stewing process, so that the nutritional value of the beef is fully exerted, and the beef is particularly suitable for people with middle-qi sinking, short breath, weak constitution, soreness and weakness of bones and muscles, anemia and yellow and dizzy face.
The present invention has been further described with reference to specific embodiments, but it should be understood that the detailed description should not be construed as limiting the spirit and scope of the present invention, and various modifications made to the above-described embodiments by those of ordinary skill in the art after reading this specification are within the scope of the present invention.
Claims (9)
1. A cooking processing method of ox heads is characterized by comprising the following steps:
step 1: treating ox head, unhairing ox head, splitting into halves, cleaning, and soaking in clear water for 24-28 h;
step 2: boiling ox heads, putting the treated ox heads into a big pot, pouring sufficient water into the big pot, wherein the water submerges the ox heads, then firing, boiling the water, putting the auxiliary materials into a gauze bag, putting the gauze bag and the gauze bag together into the big pot for boiling, skimming froth, covering a pot cover, and boiling for 1-1.5 hours;
and step 3: stewing the beef heads cooked in the pot in the step 2, stewing the beef heads for 0.5-1h by adopting a strong fire, stewing the beef heads for 2-2.5h by adopting a slow fire, and soaking the beef heads in the soup for 4-10h after the fire is cut off;
and 4, step 4: smoking the beef heads, fishing out the soft and thoroughly cooked beef heads in the step 3 from the soup, placing on a smoking rack, smoking for 0.1-0.3h by using a spray gun with open fire, and then smoking for 2-4 h;
and 5: preparing sauce, cutting capsicum frutescens and garlic sprouts into segments, slicing garlic cloves, putting into a pot, adding water, boiling for 3-4min, adding salt and soy sauce into the pot for seasoning, thickening with starch, and blending the sauce;
step 6: loading into a tray, pouring juice, cutting the smoked beef head into the tray, and pouring the prepared sauce for eating.
2. The cooking and processing method of ox heads according to claim 1, wherein white granulated sugar is adopted for coloring in the process of smoking ox heads by open fire in the step 4.
3. The cooking process of cow's head as claimed in claim 2, wherein in the step 4, the smoking material is selected from one or more of pine twigs, broussonetia papyrifera leaves, citrus peels and bagasse.
4. The ox head cooking process method according to claim 1, wherein the auxiliary materials in the step 2 comprise seasonings, spices and Chinese medicinal materials.
5. The cooking and processing method of cow heads as claimed in claim 4, wherein the seasoning comprises 20-40g cassia bark, 20-50g anise, 15-25g Chinese prickly ash, 400-800g seasoning salt, 200-400g monosodium glutamate, 200-400g chicken essence, 300-500g white sugar and 800-1100g soy sauce in parts by mass.
6. The cooking processing method of cow's head as claimed in claim 4, wherein the spices include 5-10g of rhizoma Kaempferiae, 5-10g of flos Caryophylli, 5-10g of semen Myristicae, 5-10g of radix Angelicae Dahuricae, 5-10g of ramulus Cinnamomi, 5-10g of rhizoma Kaempferiae, 5-10g of folium Neocinnamomi Delavayi and 5-10g of herba Cymbopogonis Citrari in parts by mass.
7. The cooking processing method of cow heads as claimed in claim 4, wherein the traditional Chinese medicinal materials include, by mass, 8-15g of dried orange peel, 8-15g of cardamom, 8-15g of amomum tsao-ko, 8-15g of mint, 8-15g of hawthorn, 8-15g of galangal, 8-15g of betel nut, 8-15g of nardostachys chinensis, 3-8g of amomum tsao-ko, 3-8g of amomum villosum and 3-8g of fennel.
8. The cooking method of cow's head according to claim 1, wherein the amount of capsicum frutescens in step 5 is 10-50g, the amount of garlic sprouts is 10-50g, and the amount of garlic cloves is 10-50g, in parts by mass.
9. The cooking process of cow's head as claimed in claim 1, wherein the cow's head is turned over once every 0.5h during the stewing process of step 3.
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