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Spicy and sauced pig lung and beef lung food

A technology of pig lungs and bovine lungs, applied in food preparation, food science, applications, etc., can solve problems such as residual blood and incomplete cleaning, and achieve excellent results

Active Publication Date: 2012-10-17
HELANG FOOD NANTONG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The cooked pork lungs and beef lungs currently on the market have a strong fishy smell, which is mainly caused by bloody water remaining due to incomplete cleaning.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A fragrant stewed pork lung and beef lung food, mainly in the specific production method of processing 6 pig lungs and 3 beef lungs each time:

[0021] A. Cleaning: Start with your fingers at the head of each soft porcine lung and bovine lung bronchi, and peel off the porcine lung bronchus, porcine pulmonary artery, porcine pulmonary vein, bovine pulmonary bronchus, bovine pulmonary artery, and bovine pulmonary vein. , Put the pig lungs and bovine lungs with the pulmonary trachea, pulmonary artery, and pulmonary veins separated into a dehydrator to remove blood and water, then wash and dehydrate after dehydration, and repeat this more than 3 times.

[0022] B. Deodorization: add 80-120 grams of EM raw dew to 15 kg of clean water, mix and stir, clean and dehydrate pig lungs, bovine lungs, porcine lung bronchi, porcine pulmonary arteries, porcine pulmonary veins, bovine lung bronchi, and bovine pulmonary arteries Soak the beef lung veins in EM original dew dilution water ...

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PUM

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Abstract

The invention relates to a spicy and sauced pig lung and beef lung food. A preparation method for the spicy and sauced pig lung and beef lung food belongs to the technical field of meat product processing. In the invention, low-grade unsalable pig lungs and beef lungs are made into salable and delicious food popular with people, and the food has excellent quality and reasonable price and is strongly spicy and tasty and is soft and tough and slippery. In the invention, the offensive smells of the pig lungs and the beef lungs are removed by adopting microbiological degradation, and the blood and the bubble of the pig lungs and the beef lungs can be thoroughly removed by adopting a dehydrator to make the food clean and not have bad peculiar smell. Lithospermum of clearing heat, cooling blood and removing toxin and radix polygonati officinalis of radix polygonati officinalis and help producing saliva and slake thirst are added to a sauced and spicy boiled raw material so that the food ismore beneficial to the health of the human body.

Description

Technical field: [0001] Disclosed is a fragrant-steamed pork lung and beef lung food, the preparation method of which belongs to the technical field of meat product processing. Background technique: [0002] The cooked pork lungs and beef lungs currently on the market have a strong fishy smell, which is mainly caused by bloody water remaining due to incomplete cleaning. This application adopts a method that can quickly and thoroughly clean the blood and water bubbles in pig lungs and cow lungs, and uses the diluted solution of microbial EM original dew to decompose and remove the fishy smell of pig lungs and cow lungs, and the effect is good. Invention content: [0003] A fragrant stewed pork lung and beef lung food, the preparation method of which adopts microbial EM raw dew dilution solution to decompose and remove the fishy smell of pig lung and beef lung, with good effect, adding various natural plant spices and stewing to make the food strong fragrance, Tough and smo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/312A23L13/20
Inventor 黎秋萍
Owner HELANG FOOD NANTONG CO LTD
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