The invention discloses a making process for a poached ox-tongue. The making process comprises the following steps: taking a
raw material from warehouse, and removing
skin and
lymph; completely thawing the
raw material and then carrying out cleaning; heating the
raw material in water with a temperature of 100 DEG C for 5 to 7 min, then taking the raw material out and draining out water; filling a box with the raw material, adding vegetable, flavoring and water at the same time, putting the box into a steam cabinet, carrying out
steaming in the steam cabinet with a temperature of 100 DEG C for 60 to 70 min, then pushing the box out, carrying out heat
radiation at normal temperature and then carrying out precooling in a precooling house overnight; removing surface fat in the box, taking out the ox-tongue, removing residual
skin, extravasated blood and
lymph on the ox-tongue and removing the part 3 to 3.5 cm far away from a
tongue tip; filtering juice in the box, removing vegetable and impurities, carrying out heating again for concentration until the volume of the ox-tongue in the box is 1 / 5 of the original volume of the ox-tongue; carrying out vacuum packaging; then carrying out secondary heating and
steaming the ox-tongue in the steam cabinet with a temperature of 100 DEG C for 7 to 13 min; cooling the ox-tongue with running water until the temperature of the center of a
package bag is identical to
water temperature; wiping up water on the surface of a packaging bag and labeling a mark to indicate
net weight; carrying out quick-freezing; and allowing the packaging bag to pass through a
metal detection
machine and then carrying out cartonning. According to the invention, imported ox-tongues are used and aseptic operation
processing technology is employed; and the poached ox-tongue prepared by using the process is rich in trace elements consisting of iron,
zinc and
calcium and amino acids, has low fat, low heat and
low cholesterol and is first-class
delicacy for middle-aged and
elderly people.