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Preparation method of bullpaddywack salad

A technology of beef ribs and the production process, which is applied in the direction of freezing/cooling preservation of meat/fish, preservation of meat/fish with chemicals, food science, etc., can solve the problem of broken beef ribs, chewing, and nutrition of beef ribs Problems such as the loss of ingredients, to achieve the effect of solving oxidation blackening, not easy to lose, and difficult to nutrient components

Inactive Publication Date: 2019-06-14
延边韩食府民俗食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] (1) The oxidation of the beef gluten will be accelerated after contact with the seasoning, and the protein structure of the beef gluten will be destroyed. After a long time, the beef gluten will turn black, harden, lose its elasticity, and the nutritional content of the beef gluten will also be reduced. greatly drained;
[0005] (2) Due to changes in the environment during circulation, traditional beef gluten food is mixed with auxiliary materials and spices for a long time, causing the meat to be slowly halogenated, thus losing the original taste and freshness of the meat;
[0006] (3) The taste of the old-fashioned beef gluten is fixed by mixing with auxiliary materials and spices, and the best taste cannot be adjusted according to personal taste;
[0007] (4) The old-fashioned beef ribs are usually strips, which are cut into shapes according to the shape of the tissue, so that the beef ribs have a hard taste and cannot be chewed.

Method used

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  • Preparation method of bullpaddywack salad

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preparation example Construction

[0026] In the prior art, beef tendon products usually have problems such as hard taste and insufficient freshness. In view of the above problems, the present invention provides a method for preparing beef gluten mixed vegetables with delicious taste and good mouthfeel.

[0027] A preparation method of beef ribs mixed vegetables, the beef ribs mixed vegetables are composed of cooked beef ribs slices, dry seasoning package, compound oil package three packages;

[0028] The preparation method comprises four major steps:

[0029] 1. Preparation of cooked beef tendon slices:

[0030] Weigh the raw beef ribs, thaw, clean and remove the oil and meat on the surface, select the 10-12cm part of the ribs, put cold water into the pot, cook under high pressure, turn off the heat and stew for 60 minutes, remove and cool, drain Dry, remove impurities, slice, vacuum pack the sliced ​​cooked beef tendon slices into bags, and put them in the quick-freezing warehouse for quick freezing to obta...

Embodiment 1

[0043] 1. Preparation of cooked beef tendon slices

[0044] 1. Weigh 250 kg of raw beef ribs, put them into the thawing tank to thaw for 13.5 hours, remove them after thawing, clean up, remove the oil and meat on the raw ribs, and select the middle part of the ribs 10cm after cleaning, and the raw ribs Cut off both ends with a knife;

[0045] 2. After sorting, pour the treated raw gluten into the pot, put cold water into the pot, heat to 95°C under high pressure and cook for 45 minutes, turn off the heat and simmer for 60 minutes;

[0046] 3. Remove and cool, drain for 60 minutes, clean the cooked beef ribs and put them into a slicer for slicing. The thickness of each slice is between 0.8-1mm and the diameter is 4-5cm;

[0047] 4. Measure and pack the sliced ​​cooked beef tendon slices, 165 grams per bag, and use a vacuum machine for vacuum packaging;

[0048] 5. Put the packaged cooked beef tendon slices into the quick-freezing warehouse for quick freezing. The temperature ...

Embodiment 2

[0056] 1. Preparation of cooked beef tendon slices

[0057] 1. Weigh 250 kg of raw beef ribs, put them in the thawing tank to thaw for 13.5 hours, remove them after thawing, clean them, remove the oil and meat on the raw ribs, and select the middle part of the ribs 12cm after cleaning, and the raw ribs Cut off both ends with a knife;

[0058] 2. After sorting, pour the treated raw gluten into the pot, put cold water into the pot, heat to 105°C under high pressure, cook for 45 minutes, turn off the heat and simmer for 60 minutes;

[0059] 3. Remove and cool, drain for 60 minutes, clean the cooked beef ribs and put them into a slicer for slicing. The thickness of each slice is between 0.8-1mm and the diameter is 4-5cm;

[0060] 4. Measure and pack the sliced ​​cooked beef tendon slices, 165 grams per bag, and put them into a vacuum machine for vacuum packaging;

[0061] 5. Put the packaged cooked beef tendon slices into the quick-freezing warehouse for quick freezing. The temp...

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Abstract

The invention discloses a preparation method of bullpaddywack salad, and relates to the technical field of food preparation. The bullpaddywack salad is composed of a cooked bullpaddywack slice bag, adry seasoning bag and a compound oil bag; the preparation method of the bullpaddywack salad includes the steps of preparing cooked bullpaddywack slices, preparing the dry seasoning bag, preparing thecompound oil bag and conducing combination and packaging. By adopting the preparation method of the bullpaddywack salad, the prepared bullpaddywack salad is delicious and good in mouth feel and does not easily discolor during long-term storage.

Description

technical field [0001] The invention relates to the technical field of food preparation. More specifically, it relates to a preparation method of beef gluten mixed vegetables. Background technique [0002] Beef tendons are two main tendons on the back of cattle that connect the muscles of the whole body. Because of the unique fibrous structure of beef ribs, delicate taste and firmness, it is chewable in the mouth and can melt into slag in the mouth, so it is very popular among consumers. In the prior art, beef gluten is usually used as a raw material, and then seasoning is added as a snack food. It can also be cooked under high pressure and eaten cold, stewed, and boiled. It is a unique delicacy on the dining table. [0003] There are many products made of beef ribs as raw materials. The old-fashioned room temperature beef ribs on the market generally have the following problems: [0004] (1) The oxidation of the beef gluten will be accelerated after contact with the seas...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/20A23B4/06A23B4/16A23D9/007A23L27/00
Inventor 翁桂新翁欢
Owner 延边韩食府民俗食品有限公司
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