Production method of gas puffed swollen sheep tendon
A production method and technology of lamb tendons, which are applied in the field of food processing, can solve the problems of increasing cleaning and processing operation procedures, shortening the shelf life of lamb tendons in the expansion method, and large loss of nutrients in lamb tendons, so as to achieve easy control of product quality and stable production quality Consistent, simple and easy operation of the production process
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Embodiment 1
[0025] A kind of production method of puffed and expanded sheep's hoof tendon, comprises the following steps:
[0026] (1) Pre-processing of sheep tendons
[0027] After adding water to the container and boiling it, add edible baking soda, put it into the cleaned tendon for degreasing, and the degreasing time is 28-32min; rinse the tendon after degreasing with clean water; the mass ratio of baking soda, tendon and water is For baking soda: lamb tendon:water=1:35-45:130-170;
[0028] (2) dry
[0029] Spread out the tendons one by one and dry in a drying oven at 38-42°C for 38-42 hours;
[0030] (3) Puffing
[0031] Adjust the heating temperature of the first layer of the electric oven to 85-95°C, lower the heating temperature to 95-105°C and preheat for 3-7 minutes, adjust the heating temperature of the second layer of the electric oven to 215-225°C, lower the heating temperature Adjust the temperature to 215-225°C and preheat for 8-12 minutes; spread the dried lamb tendon ...
Embodiment 2
[0041] A kind of production method of puffed and expanded sheep's hoof tendon, comprises the following steps:
[0042] 1. Preprocessing of sheep tendons
[0043] Put the fresh tendons of sheep into the water, wash the surface with a soft brush, and remove the blood tendons and remaining meat on the surface. Add water to the pot and boil it, then add edible baking soda, put in the cleaned tendons for degreasing (stir the tendons when degreasing, so that the tendons can be completely degreased). Among them, baking soda: lamb tendon: water = 1:40:150 (mass ratio), and the degreasing time is 30 minutes. After degreasing, rinse with clean water.
[0044] 2. Dry
[0045] Spread the tendons piece by piece, and dry them in a 40°C drying oven (model: DHG-9148A, Shanghai Jinghong Experimental Instrument Co., Ltd.) for 40 hours.
[0046] 3. Puffing
[0047] Adjust the upper heat temperature of the first layer of the electric oven (model: SM-503+3S, Xinmai Machinery (Wuxi) Co., Ltd.)...
Embodiment 3
[0049] A kind of production method of puffed and expanded sheep's hoof tendon, comprises the following steps:
[0050] 1. Preprocessing of sheep tendons
[0051]Put the fresh tendons of sheep into the water, wash the surface with a soft brush, and remove the blood tendons and remaining meat on the surface. Add water to the pot and boil it, then add edible baking soda, put in the cleaned tendons for degreasing (stir the tendons during degreasing, so that the tendons can be completely degreased). Among them, baking soda: lamb tendon: water = 1:35:130 (mass ratio), and the degreasing time is 28 minutes. After degreasing, rinse with clean water.
[0052] 2. Dry
[0053] Spread the tendon of sheep one by one, and dry it in a 42°C drying oven (model: DHG-9148A, Shanghai Jinghong Experimental Instrument Co., Ltd.) for 38h.
[0054] 3. Puffing
[0055] Adjust the upper heat temperature of the first layer of the electric oven (model: SM-503+3S, Xinmai Machinery (Wuxi) Co., Ltd.) t...
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