CN115517343A - Cold sauce stewed couple lung tablets and preparation process thereof - Google Patents

Cold sauce stewed couple lung tablets and preparation process thereof Download PDF

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Publication number
CN115517343A
CN115517343A CN202211181471.8A CN202211181471A CN115517343A CN 115517343 A CN115517343 A CN 115517343A CN 202211181471 A CN202211181471 A CN 202211181471A CN 115517343 A CN115517343 A CN 115517343A
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Prior art keywords
parts
bag
beef
couple
lung
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CN202211181471.8A
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Chinese (zh)
Inventor
杨小龙
章毕松
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Chuanhai Pinyan Chengdu Food Co ltd
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Chuanhai Pinyan Chengdu Food Co ltd
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Priority to CN202211181471.8A priority Critical patent/CN115517343A/en
Publication of CN115517343A publication Critical patent/CN115517343A/en
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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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/012—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/015—Preserving by irradiation or electric treatment without heating effect
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23L13/10—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 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
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    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • 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
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • 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 cold sauce braised couple lung slice and a preparation process thereof, and particularly relates to the technical field of food processing, wherein the cold sauce braised couple lung slice comprises main materials, auxiliary materials and a seasoning bag, wherein the main materials comprise the following components in parts by weight: 10-15 parts of cow scalp, 10-18 parts of cow heart, 14-20 parts of cow tongue, 15-25 parts of cow tripe, 20-25 parts of beef and 10-15 parts of caraway. The invention separately packages and stores the main material, the seasoning juice bag and the vegetable bag prepared by the couple lung tablet, has simple operation in the later eating process, does not need excessive processing before eating, is convenient for transportation and storage, and adds the thyme and the vegetable seeds as spices in the original auxiliary materials, thereby improving the antibacterial property and the anti-putrefaction property after the preparation of the couple lung tablet and improving the storage time of the couple lung tablet on the basis of not changing the taste and the fragrance of the couple lung tablet, so that the couple lung tablet has the advantages of good specific taste, good tasty effect, long storage time and convenient eating effect after the preparation.

Description

Cold sauce stewed couple lung tablets and preparation process thereof
Technical Field
The invention relates to the technical field of food processing, in particular to a cold sauce braised couple lung slice and a preparation process thereof.
Background
The dish is made up by using ox scalp, ox heart, ox tongue, ox tripe and beef as main raw material, making marinating treatment, then cutting into slices, adding the auxiliary materials of chilli oil and zanthoxylum powder, etc. and making them be poured on the above-mentioned main material so as to obtain the invented product with the functions of nourishing liver, promoting digestion, resisting senility, raising immunity of human body and raising immunity of human body.
In the prior art, in order to prolong the storage period of the couple lung tablets, some producers separately package the main material bag, the brine bag and the seasoning bag and store the slices at low temperature, although the storage period of the couple lung tablets can be improved to a certain extent, the main material is cured and not contacted with the brine material, that is, the main material is not subjected to the marinating operation, so that the main material bag is sliced, the flavor-entering effect of the brine material used by the couple lung tablets at the later stage is poor, and the final edible taste is affected.
In conclusion, the invention provides a cold sauce stewed couple lung tablet and a preparation process thereof.
Disclosure of Invention
In order to overcome the defects of the prior art, the embodiment of the invention provides a cold sauce braised couple lung slice and a preparation process thereof.
In order to achieve the purpose, the invention provides the following technical scheme:
a cold sauce braised couple lung slice comprises main materials, auxiliary materials and a seasoning bag, wherein the main materials comprise the following components in parts by weight: 10-15 parts of bovine scalp, 10-18 parts of bovine heart, 14-20 parts of bovine tongue, 15-25 parts of bovine tripe, 20-25 parts of beef and 10-15 parts of caraway;
the auxiliary materials comprise the following components in parts by weight: 2-2.5 parts of cumin grains, 0.3-0.5 part of clove, 2-2.5 parts of dried orange peel, 2-2.5 parts of nutmeg, 2-2.5 parts of angelica dahurica, 3-3.5 parts of pepper, 1-1.5 parts of thyme and 0.5-0.8 part of mustard seed;
the seasoning bag comprises a seasoning juice bag and a vegetable bag, wherein,
the juice mixing bag comprises the following raw materials: 2 to 5 portions of edible oil, 0.5 to 0.8 portion of lemon juice, 0.5 to 1 portion of chilli powder, 0.3 to 0.5 portion of chopped garlic, 0.2 to 0.5 portion of salt, 0.5 to 0.8 portion of pepper powder and 0.3 to 0.7 portion of sugar;
the vegetable bag comprises the following raw materials: 4-8 parts of peanuts, 2-5 parts of edible oil, 1-3 parts of caraway segments and 1-2 parts of perilla leaves.
According to the cold sauce-dressed couple lung slice, the main materials comprise the following components in parts by weight: 12-14 parts of cow scalp, 13-15 parts of cow heart, 16-18 parts of cow tongue, 18-23 parts of cow tripe, 22-24 parts of beef and 12-14 parts of caraway;
the auxiliary materials comprise the following components in parts by weight: 2.2-2.4 parts of cumin particles, 0.4-0.5 part of clove, 2.2-2.4 parts of dried orange peel, 2.2-2.4 parts of nutmeg, 2.2-2.4 parts of angelica dahurica, 3.2-3.4 parts of pepper, 1.2-1.4 parts of thyme and 0.6-0.8 part of mustard seed;
the seasoning bag comprises a seasoning juice bag and a vegetable bag, wherein,
the juice mixing bag comprises the following raw materials: 3 to 5 portions of edible oil, 0.6 to 0.8 portion of lemon juice, 0.6 to 0.8 portion of chilli powder, 0.4 to 0.5 portion of chopped garlic, 0.3 to 0.4 portion of salt, 0.6 to 0.7 portion of pepper powder and 0.4 to 0.6 portion of sugar;
the vegetable bag comprises the following raw materials: 5-7 parts of peanuts, 3-5 parts of edible oil, 1.5-2.5 parts of coriander segments and 1-2 parts of perilla leaves.
The preparation process of the cold sauce stewed couple lung slices comprises the following steps:
step one, auxiliary material preparation: cleaning cumin granules, clove, dried orange peel, nutmeg, angelica dahurica, pepper, thyme and mustard seed, air drying, placing in a clean gauze bag, and sealing for later use;
step two, blanching: cleaning ox scalp, ox heart, ox tongue, ox tripe and beef, placing them into a pot, soaking them in cold water, adding coriander, boiling, taking out, placing the ox scalp, ox heart, ox tongue, ox tripe and beef into cold water to remove froth for stand-by, filtering the soup in the pot to obtain original beef broth;
step three, adding cold water in an amount which is equal to the amount of the original beef broth into the pot again, boiling, adding the auxiliary materials in the step one, sequentially adding the original beef broth, 3-5 parts by weight of ginger, 4-6 parts by weight of salt and 8-10 parts by weight of cooking wine, boiling again for 20-30min, adding scalded beef scalp, beef heart, beef tongue, beef tripe and beef in the step two, decocting for 15-20min with strong fire, turning to slow fire for marinating for 55-70min, respectively taking out and slicing the marinated beef scalp, beef heart, beef tongue, beef tripe and beef, packaging into a packaging bag, vacuumizing, sealing, and sterilizing to obtain a main material bag;
adding lemon juice, chili powder, garlic powder, salt, pepper powder and sugar in the raw materials of the seasoning bag into a bowl, stirring and mixing for later use, heating edible oil in the raw materials of the seasoning bag until the edible oil generates smoke, pouring the edible oil into the bowl for mixing, cooling, filling into a packaging bag, and sealing to obtain the seasoning bag;
adding oil into the pot again, adding peanuts, frying the peanuts until the peanuts are golden yellow, taking out the peanuts, cooling, putting the fried peanuts into one packaging bag, adding the coriander segments and the perilla leaves into the other packaging bag, respectively vacuumizing the two packaging bags, sealing the packaging bags, putting the two packaging bags into the same main bag, and sealing the main bag to obtain a vegetable bag;
and step six, respectively placing the main material bag, the seasoning juice bag and the vegetable bag prepared in the step three, the step four and the step five into packaging boxes to obtain the couple lung tablet food.
According to the preparation process, in the third step, the sterilization mode is any one of microwave sterilization, ultraviolet sterilization and ultrasonic sterilization.
According to the preparation process, the caraway segments are formed by cutting caraway, and the caraway segments and the perilla leaves are dried in the sun.
According to the preparation process, in the sixth step, when boxing treatment is carried out, an ice bag is placed inside the packaging box.
The invention has the technical effects and advantages that:
1. in the preparation step, the main material is cooked and cured, and then is added into the cooked auxiliary material for marinating operation, so that the cured main material is fully contacted with the marinating material, the main material is flavored more uniformly in the preparation process, the final eating taste of the couple lung slices is improved, the main material bag, the sauce bag and the vegetable bag are separately packaged on the package, when eating, the couple lung slices cooked and sliced are only required to be taken out, and the raw materials of the sauce bag and the vegetable bag are mixed for eating, so that the preparation method of the traditional couple lung slices is changed, the unique cold-mixing flavor of the couple lung slices is improved on the basis of not changing the marinating taste of the couple lung slices, and the effects of no need of excessive processing before eating, convenient storage and packaging and short storage time are achieved;
2. according to the ingredients, when the main material is blanched and cooked, the fragrant smell in the main material can be removed by adding the caraway, the delicate fragrance of the caraway can improve the taste of the main material, and the thyme and the mustard seeds are added in the selected auxiliary materials, so that the thyme spice can not only have the effects of sterilizing and resisting rancidity to the main material, but also have the effect of resisting wind cold to a human body, and the mustard seeds have unique pungent smell and spicy taste, have the effects of relieving greasy taste, stimulating appetite and the like, improve the appetite of people on the basis of improving the taste of the lung piece of a couple, and simultaneously, the caraway and the perilla leaves further improve the fragrance of the prepared lung piece of the couple;
3. through in the packing, carry out evacuation with the wrapping bag and handle, can reduce the inside oxygen of wrapping bag, and then reduce breeding of bacterium, avoid the major ingredient, transfer juice package and vegetables package to take place to decay, carry out germicidal treatment respectively with it moreover, improve the security when edible, and added the ice bag in the inside of packing carton, can realize the major ingredient, transfer the effect of the low temperature storage of juice package and vegetables package, improve the save time and be convenient for the transportation.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
Examples 1,
A cold sauce braised couple lung slice comprises main materials, auxiliary materials and a seasoning bag, wherein the main materials comprise the following components in parts by weight: 10-15 parts of bovine scalp, 10-18 parts of bovine heart, 14-20 parts of bovine tongue, 15-25 parts of bovine tripe, 20-25 parts of beef and 10-15 parts of caraway;
the auxiliary materials comprise the following components in parts by weight: 2-2.5 parts of cumin grains, 0.3-0.5 part of clove, 2-2.5 parts of dried orange peel, 2-2.5 parts of nutmeg, 2-2.5 parts of angelica dahurica, 3-3.5 parts of pepper, 1-1.5 parts of thyme and 0.5-0.8 part of mustard seed;
the juice mixing bag comprises the following raw materials: 2 to 5 portions of edible oil, 0.5 to 0.8 portion of lemon juice, 0.5 to 1 portion of chilli powder, 0.3 to 0.5 portion of chopped garlic, 0.2 to 0.5 portion of salt, 0.5 to 0.8 portion of pepper powder and 0.3 to 0.7 portion of sugar;
the vegetable bag comprises the following raw materials: 4-8 parts of peanuts, 2-5 parts of edible oil, 1-3 parts of caraway segments and 1-2 parts of perilla leaves.
In the embodiment, the selected main materials comprise the following components in parts by weight: 13 parts of cattle scalp, 13 parts of cattle heart, 16 parts of cattle tongue, 18 parts of cattle belly, 22 parts of beef and 12 parts of caraway;
the auxiliary materials comprise the following components in parts by weight: 22 parts of cumin grains, 4 parts of clove, 22 parts of dried orange peel, 22 parts of nutmeg, 22 parts of angelica dahurica, 32 parts of pepper, 12 parts of thyme and 6 parts of mustard seeds;
the juice mixing bag comprises the following raw materials: 3 parts of edible oil, 0.6 part of lemon juice, 0.6 part of chili powder, 0.4 part of garlic powder, 0.3 part of salt, 0.6 part of pepper powder and 0.4 part of sugar;
the vegetable bag comprises the following raw materials: 5 parts of peanuts, 3 parts of edible oil, 1.5 parts of caraway segments and 1 part of perilla leaves.
A preparation process of a cold sauce stewed couple lung tablet comprises the following steps:
step one, auxiliary material preparation: cleaning Cuminum celery, flos Caryophylli, pericarpium Citri Tangerinae, semen Myristicae, radix Angelicae Dahuricae, fructus Zanthoxyli, herba Thymi and semen Brassicae Junceae, air drying, placing in a clean gauze bag, and sealing;
step two, blanching: cleaning ox scalp, ox heart, ox tongue, ox tripe and beef, placing them into a pot, soaking them in cold water, adding coriander, boiling, taking out, placing the ox scalp, ox heart, ox tongue, ox tripe and beef into cold water to remove froth for stand-by, filtering the soup in the pot to obtain original beef broth;
step three, adding cold water in an amount which is equal to that of the original beef broth into a pot again, boiling the cold water, adding the auxiliary materials in the step one, sequentially adding the original beef broth, 3-5 parts by weight of ginger, 4-6 parts by weight of salt and 8-10 parts by weight of cooking wine, boiling again for 20-30min, adding the scalded beef scalp, beef heart, beef tongue, beef tripe and beef in the step two, boiling the mixture over strong fire for 15-20min, then stewing the mixture over slow fire for 55-70min, respectively taking out the stewed beef scalp, beef heart, beef tongue, beef tripe and beef, slicing the stewed beef scalp, beef heart, beef tongue, beef tripe and beef, putting the stewed beef scalp, beef heart, beef tongue, beef tripe and beef into a packaging bag, vacuumizing and sealing, and performing microwave sterilization to obtain a main material bag;
adding lemon juice, chili powder, garlic powder, salt, pepper powder and sugar in the raw materials of the seasoning bag into a bowl, stirring and mixing for later use, heating edible oil in the raw materials of the seasoning bag until the edible oil generates smoke, pouring the edible oil into the bowl for mixing, cooling, filling into a packaging bag, vacuumizing and sealing to obtain the seasoning bag;
adding oil into the pot again, adding peanuts, frying the peanuts to be golden yellow, taking out the peanuts, cooling, filling the fried peanuts into one packaging bag, adding coriander segments and perilla leaves into the other packaging bag, respectively vacuumizing and sealing the two packaging bags, then putting the two packaging bags into the same main bag, and sealing the main bag to obtain a vegetable bag;
and step six, respectively placing the main material bag, the juice mixing bag and the vegetable bag prepared in the step three, the step four and the step five into a packaging box to obtain the couple lung tablet food, and placing an ice bag in the packaging box.
Examples 2,
A cold sauce braised couple lung slice comprises main materials, auxiliary materials and a seasoning bag, wherein the main materials comprise the following components in parts by weight: 10-15 parts of cow scalp, 10-18 parts of cow heart, 14-20 parts of cow tongue, 15-25 parts of cow tripe, 20-25 parts of beef and 10-15 parts of caraway;
the auxiliary materials comprise the following components in parts by weight: 2-2.5 parts of cumin grains, 0.3-0.5 part of clove, 2-2.5 parts of dried orange peel, 2-2.5 parts of nutmeg, 2-2.5 parts of angelica dahurica, 3-3.5 parts of pepper, 1-1.5 parts of thyme and 0.5-0.8 part of mustard seed;
the juice mixing bag comprises the following raw materials: 2 to 5 portions of edible oil, 0.5 to 0.8 portion of lemon juice, 0.5 to 1 portion of chilli powder, 0.3 to 0.5 portion of chopped garlic, 0.2 to 0.5 portion of salt, 0.5 to 0.8 portion of pepper powder and 0.3 to 0.7 portion of sugar;
the vegetable bag comprises the following raw materials: 4-8 parts of peanuts, 2-5 parts of edible oil, 1-3 parts of caraway segments and 1-2 parts of perilla leaves.
In the embodiment, the selected main materials comprise the following components in parts by weight: 14 parts of cattle scalp, 14 parts of cattle heart, 18 parts of cattle tongue, 20 parts of cattle tripe, 23 parts of beef and 13 parts of caraway;
the auxiliary materials comprise the following components in parts by weight: 23 parts of cumin grains, 5 parts of clove, 23 parts of dried orange peel, 23 parts of nutmeg, 23 parts of angelica dahurica, 33 parts of pepper, 13 parts of thyme and 7 parts of mustard seeds;
the juice mixing bag comprises the following raw materials: 4 parts of edible oil, 0.7 part of lemon juice, 0.8 part of chili powder, 0.4 part of garlic powder, 0.4 part of salt, 0.7 part of pepper powder and 0.5 part of sugar;
the vegetable bag comprises the following raw materials: 7 parts of peanuts, 4 parts of edible oil, 2 parts of caraway segments and 1.5 parts of perilla leaves.
A preparation process of a cold sauce stewed couple lung tablet is the same as that in the embodiment 1.
Examples 3,
A cold sauce braised couple lung slice comprises main materials, auxiliary materials and a seasoning bag, wherein the main materials comprise the following components in parts by weight: 10-15 parts of bovine scalp, 10-18 parts of bovine heart, 14-20 parts of bovine tongue, 15-25 parts of bovine tripe, 20-25 parts of beef and 10-15 parts of caraway;
the auxiliary materials comprise the following components in parts by weight: 2-2.5 parts of cumin particles, 0.3-0.5 part of clove, 2-2.5 parts of dried orange peel, 2-2.5 parts of nutmeg, 2-2.5 parts of angelica dahurica and 3-3.5 parts of pepper;
the juice mixing bag comprises the following raw materials: 2-5 parts of edible oil, 0.5-0.8 part of lemon juice, 0.5-1 part of chilli powder, 0.3-0.5 part of minced garlic, 0.2-0.5 part of salt, 0.5-0.8 part of pepper powder and 0.3-0.7 part of sugar;
the vegetable bag comprises the following raw materials: 4-8 parts of peanuts, 2-5 parts of edible oil and 1-3 parts of caraway segments.
In the embodiment, the selected main materials comprise the following components in parts by weight: 15 parts of cattle scalp, 18 parts of cattle heart, 19 parts of cattle tongue, 22 parts of cattle tripe, 24 parts of beef and 14 parts of caraway;
the auxiliary materials comprise the following components in parts by weight: 24 parts of cumin particles, 4 parts of clove, 24 parts of dried orange peel, 24 parts of nutmeg, 24 parts of angelica dahurica and 34 parts of pepper;
the juice mixing bag comprises the following raw materials: 5 parts of edible oil, 0.6 part of lemon juice, 1 part of chilli powder, 0.5 part of minced garlic, 0.4 part of salt, 0.8 part of pepper powder and 0.6 part of sugar;
the vegetable bag comprises the following raw materials: 5 parts of peanuts, 3 parts of edible oil and 2.5 parts of caraway segments.
A preparation process of cold sauce stewed couple lung tablets comprises the following steps:
step one, auxiliary material preparation: cleaning cumin granules, clove, dried orange peel, nutmeg, angelica dahurica and pepper, air-drying, placing the cleaned cumin granules, clove, dried orange peel, nutmeg, angelica dahurica and pepper in a clean gauze bag, and sealing the gauze bag for later use;
step two, putting the cleaned cattle scalp, cattle heart, cattle tongue, cattle tripe and beef in a pot for blanching: submerging cold water in a pot, adding caraway, boiling, taking out, putting into cold water to remove floating foam for later use, and filtering soup in the pot to obtain original beef broth for later use;
step three, adding cold water in an amount which is equal to that of the original beef broth into a pot again, boiling the cold water, adding the auxiliary materials in the step one, sequentially adding the original beef broth, 3-5 parts by weight of ginger, 4-6 parts by weight of salt and 8-10 parts by weight of cooking wine, boiling again for 20-30min, adding the scalded beef scalp, beef heart, beef tongue, beef tripe and beef in the step two, boiling the mixture over strong fire for 15-20min, then stewing the mixture over slow fire for 55-70min, respectively taking out the stewed beef scalp, beef heart, beef tongue, beef tripe and beef, slicing the stewed beef scalp, beef heart, beef tongue, beef tripe and beef, putting the stewed beef scalp, beef heart, beef tongue, beef tripe and beef into a packaging bag, vacuumizing and sealing, and performing ultrasonic sterilization to obtain a main material bag;
adding lemon juice, chili powder, garlic powder, salt, pepper powder and sugar in the raw materials of the seasoning bag into a bowl, stirring and mixing for later use, heating edible oil in the raw materials of the seasoning bag until the edible oil generates smoke, pouring the edible oil into the bowl for mixing, cooling, filling into a packaging bag, vacuumizing and sealing to obtain the seasoning bag;
adding oil into the pot again, adding peanuts, frying the peanuts until the peanuts are golden yellow, taking out the peanuts, cooling, filling the fried peanuts into one packaging bag, adding caraway segments into the other packaging bag, respectively vacuumizing and sealing the two packaging bags, then putting the two packaging bags into the same main bag, and sealing the main bag to obtain a vegetable bag;
and step six, respectively placing the main material bag, the seasoning juice bag and the vegetable bag prepared in the step three, the step four and the step five into packaging boxes to obtain the couple lung tablet food.
In this example, thyme, mustard seed, and perilla leaf were not added, and an ice pack was not added inside the packaging box.
And (3) performance testing:
taking a proper amount of the couple lung tablets prepared in the examples 1-3 and the couple lung tablets prepared in a traditional way (comparative example 1: the scalp, heart, tongue, belly and beef of cattle are not marinated in the three steps, but are directly sliced and bagged after being cooked), and respectively carrying out taste test, shelf life test and eating method test on the couple lung tablets, wherein the taste test, the data obtained by tasting the prepared couple lung tablets, the shelf life test, the couple lung tablets prepared in the examples 1-3 are placed in a heat preservation box (30 ℃), whether peculiar smell exists in the heat preservation box after 6 hours is checked, the eating way test and the times of reprocessing the couple lung tablets prepared in the examples 1-3 before eating are shown in the following table:
Figure BDA0003866981850000091
in summary, according to the above-mentioned data, it can be seen that the preparation method of the couple lung tablet in example 1 is significantly better than those in examples 2 and 3 in terms of taste and shelf life, but the eating method is not good compared to example 2, but the effects of examples 1-3 are significantly improved compared to those of comparative example 1;
therefore, when the couple lung tablets are prepared, the main material, the auxiliary material and the seasonings prepared from the couple lung tablets are separately packaged and stored, the operation is simple in the later stage eating process, excessive processing before eating is not needed, and the couple lung tablets are convenient to transport and store.
And finally: the above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that are within the spirit and principle of the present invention are intended to be included in the scope of the present invention.

Claims (6)

1. A cold sauce braised couple lung slice comprises main materials, auxiliary materials and a seasoning bag, and is characterized in that: the main materials comprise the following components in parts by weight: 10-15 parts of bovine scalp, 10-18 parts of bovine heart, 14-20 parts of bovine tongue, 15-25 parts of bovine tripe, 20-25 parts of beef and 10-15 parts of caraway;
the auxiliary materials comprise the following components in parts by weight: 2-2.5 parts of cumin grains, 0.3-0.5 part of clove, 2-2.5 parts of dried orange peel, 2-2.5 parts of nutmeg, 2-2.5 parts of angelica dahurica, 3-3.5 parts of pepper, 1-1.5 parts of thyme and 0.5-0.8 part of mustard seed;
the seasoning bag comprises a seasoning juice bag and a vegetable bag, wherein,
the juice mixing bag comprises the following raw materials: 2-5 parts of edible oil, 0.5-0.8 part of lemon juice, 0.5-1 part of chilli powder, 0.3-0.5 part of minced garlic, 0.2-0.5 part of salt, 0.5-0.8 part of pepper powder and 0.3-0.7 part of sugar;
the vegetable bag comprises the following raw materials: 4-8 parts of peanuts, 2-5 parts of edible oil, 1-3 parts of caraway segments and 1-2 parts of perilla leaves.
2. The cold dish marinated couple lung sheet of claim 1, wherein: the main materials comprise the following components in parts by weight: 12-14 parts of cow scalp, 13-15 parts of cow heart, 16-18 parts of cow tongue, 18-23 parts of cow tripe, 22-24 parts of beef and 12-14 parts of caraway;
the auxiliary materials comprise the following components in parts by weight: 2.2-2.4 parts of cumin grains, 0.4-0.5 part of clove, 2.2-2.4 parts of dried orange peel, 2.2-2.4 parts of nutmeg, 2.2-2.4 parts of angelica dahurica, 3.2-3.4 parts of pepper, 1.2-1.4 parts of thyme and 0.6-0.8 part of mustard seed;
the seasoning bag comprises a seasoning juice bag and a vegetable bag, wherein,
the juice mixing bag comprises the following raw materials: 3-5 parts of edible oil, 0.6-0.8 part of lemon juice, 0.6-0.8 part of chilli powder, 0.4-0.5 part of minced garlic, 0.3-0.4 part of salt, 0.6-0.7 part of pepper powder and 0.4-0.6 part of sugar;
the vegetable bag comprises the following raw materials: 5-7 parts of peanut, 3-5 parts of edible oil, 1.5-2.5 parts of coriander segments and 1-2 parts of perilla leaf.
3. The preparation process of a cold sauce braised couple lung slice as claimed in claim 1 or 2, wherein the process comprises the following steps: the method comprises the following steps:
step one, auxiliary material preparation: cleaning cumin granules, clove, dried orange peel, nutmeg, angelica dahurica, pepper, thyme and mustard seed, air drying, placing in a clean gauze bag, and sealing for later use;
step two, blanching: cleaning ox scalp, ox heart, ox tongue, ox tripe and beef, placing them into a pot, soaking them in cold water, adding coriander, boiling, taking out, placing the ox scalp, ox heart, ox tongue, ox tripe and beef into cold water to remove froth for stand-by, filtering the soup in the pot to obtain original beef broth;
step three, adding cold water in an amount which is equal to the amount of the original beef broth into the pot again, boiling, adding the auxiliary materials in the step one, sequentially adding the original beef broth, 3-5 parts by weight of ginger, 4-6 parts by weight of salt and 8-10 parts by weight of cooking wine, boiling again for 20-30min, adding scalded beef scalp, beef heart, beef tongue, beef tripe and beef in the step two, decocting for 15-20min with strong fire, turning to slow fire for marinating for 55-70min, respectively taking out and slicing the marinated beef scalp, beef heart, beef tongue, beef tripe and beef, packaging into a packaging bag, vacuumizing, sealing, and sterilizing to obtain a main material bag;
step four, adding lemon juice, chilli powder, garlic powder, salt, pepper powder and sugar in the raw materials of the seasoning packet into a bowl, stirring and mixing for later use, heating edible oil in the raw materials of the seasoning packet until smoke is produced, pouring the edible oil into the bowl for mixing, cooling, filling into a packaging bag, and sealing to obtain the seasoning packet;
adding oil into the pot again, adding peanuts, frying the peanuts until the peanuts are golden yellow, taking out the peanuts, cooling, putting the fried peanuts into one packaging bag, adding the coriander segments and the perilla leaves into the other packaging bag, respectively vacuumizing the two packaging bags, sealing the packaging bags, putting the two packaging bags into the same main bag, and sealing the main bag to obtain a vegetable bag;
and step six, respectively placing the main material bag, the seasoning juice bag and the vegetable bag prepared in the step three, the step four and the step five into packaging boxes to obtain the couple lung tablet food.
4. The process according to claim 3, characterized in that: in the third step, the sterilization mode is any one of microwave sterilization, ultraviolet sterilization and ultrasonic sterilization.
5. The process according to claim 3, characterized in that: the coriander section is formed by cutting coriander into sections, and the coriander section and the perilla leaf are dried in the sun.
6. The process according to claim 3, characterized in that: in the sixth step, when the box packing process is carried out, an ice bag is placed in the packing box.
CN202211181471.8A 2022-09-27 2022-09-27 Cold sauce stewed couple lung tablets and preparation process thereof Pending CN115517343A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102068002A (en) * 2010-01-07 2011-05-25 大连工业大学 Meat dish food and manufacture method thereof
CN108541889A (en) * 2018-03-08 2018-09-18 安徽悠之优味食品有限公司 A kind of Pork Lungs in Chili Sauce and preparation method thereof
CN108771140A (en) * 2018-06-22 2018-11-09 上海紫燕食品有限公司 A kind of formula and preparation method of Pork Lungs in Chili Sauce
CN111264779A (en) * 2020-03-18 2020-06-12 成都味美鲜食品有限公司 Tablet for man and wife and its preparation process

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102068002A (en) * 2010-01-07 2011-05-25 大连工业大学 Meat dish food and manufacture method thereof
CN108541889A (en) * 2018-03-08 2018-09-18 安徽悠之优味食品有限公司 A kind of Pork Lungs in Chili Sauce and preparation method thereof
CN108771140A (en) * 2018-06-22 2018-11-09 上海紫燕食品有限公司 A kind of formula and preparation method of Pork Lungs in Chili Sauce
CN111264779A (en) * 2020-03-18 2020-06-12 成都味美鲜食品有限公司 Tablet for man and wife and its preparation process

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Application publication date: 20221227