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Method for manufacturing ox-tail chafing-dish food

A production method and hot pot technology, applied in the field of oxtail hot pot food production, can solve the problems of low nutritional value of finished products and inability to control product costs well, so as to improve production efficiency, high utilization rate of raw materials, and overcome relatively complex processes. many effects

Inactive Publication Date: 2016-06-01
吕艳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the current production process of oxtail hot pot food, the nutritional value of the finished product is low, and the product cost cannot be well controlled and the product is nutritious

Method used

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Examples

Experimental program
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Effect test

Embodiment

[0013] The preparation method of the oxtail hot pot food of the present embodiment may further comprise the steps:

[0014] (1) Choose fresh edible cattle tails, remove the upper end and tail end with excessive butter, take the middle part to clean, chop, put into boiling water to remove blood;

[0015] (2) Boil oxtail, high-quality salad oil, dried red pepper, bean paste, pepper, bay leaves, tangerine peel, cinnamon, star anise, grass fruit, ginger, seasoning sugar, pepper, cooking wine, and refined salt water After 80 minutes, remove the oxtail and remove the bottom material in the soup;

[0016] (3) Add oxtail, red dates, wolfberry, cooked peanuts and soybeans, scallions, ginger, garlic, sugar, monosodium glutamate, refined salt, and pepper to the soup, and boil for 10 minutes;

[0017] (4) Take out the peanuts and soybeans and put them in the bottom of the copper charcoal hot pot, put the oxtail, red dates and wolfberry into the hot pot, then add ginger moss, garlic moss,...

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PUM

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Abstract

The invention discloses a method for manufacturing an ox-tail chafing-dish food, and mainly aims at solving the problem that meat of an existing ox-tail chafing-dish food is separated from bones or is too raw to chew. The method is characterized by comprising the following steps of (1) putting ox tails in boiling water to remove blood and slime; (2) boiling the ox tails with base materials and condiment; (3) boiling the ox tails with red dates, Chinese wolfberry fruits, well-cooked peanut kernels and soybeans; (4) filling a hot pot with the materials for later use; and (5) uncovering the hot pot for eating after thoroughly burnt charcoal is added for 3-5 minutes, or sterilizing the ox tails prepared in the step (3) and encapsulating the ox tails in food bags. By adopting the method, the ox tails have the characteristics of complete appearance, golden color, tender bones, delicious meat and good taste, and can be taken frequently without boring.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing oxtail hot pot food. Background technique [0002] Oxtail is the tail of ox or buffalo, and it is one of the unique raw materials for cooking meat. One end of the oxtail is as thick as a fist, while the other end is as thin as an index finger. The meat on the side also varies from thick to thin. There is a layer of fascia on the outside of the oxtail, and the meat is covered with capillary-like fat and tendons. These fats and tendons However, it can adjust the dry oxtail lean meat to make it softer and smoother. In the current manufacturing process of oxtail hotpot food, the nutritional value of the finished product is low, and the product cost cannot be well controlled and the product is nutritious. Contents of the invention [0003] In order to overcome the above-mentioned technical problems existing in the prior art field, the purpose o...

Claims

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Application Information

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IPC IPC(8): A23L1/312A23L1/314
Inventor 吕艳
Owner 吕艳
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