CN100346721C

CN100346721C - Method for processing ox tongue slice roasted in iron plate

Info

Publication number: CN100346721C
Application number: CNB2005100478688A
Authority: CN
Inventors: 王英贤
Original assignee: Individual
Current assignee: Individual
Priority date: 2005-11-29
Filing date: 2005-11-29
Publication date: 2007-11-07
Anticipated expiration: 2025-11-29
Also published as: CN1775102A

Abstract

The present invention relates to a technology for processing ox tongue slices roasted in iron plates, which comprises the procedures: raw material is removed with skins and lymph, and cleaned after defrosted; the raw material is frozen for second time, and then sliced and soaked in flavouring liquid for 10 to 15 hours; beef tongue slices are fished out to make juice fall and roasted on iron plates until roasted trace can be seen, and then, the beef tongue slices are put in a dish to radiate heat at a normal temperature, and cooled in a precooling storage; the tongue slices are weighed and bagged after uniformly arranged, and the tongue slices are packaged in vacuum and put in a steaming cabinet at a temperature of 100 DEG C to be steamed for eight to twelve minutes after quantitatively filled in the dish; whether bags are broken or not is checked; the tongue slices are cooled until central temperatures are consistent with water temperature, water on the surfaces of the bags is made to fall thoroughly, and then, the tongue slices are quickly frozen; the bags are detected by a metal detecting machine and filled into boxes. The technology for processing ox tongue slices roasted in iron plates of the present invention adopts import beef tongues as raw material and unique prescription. Processed products contain rich amino acids required by human bodies, and have low fat, low calorie and low cholesterol. The products are deeply loved by young people, and meet the nutritional requirement for the growth of juvenile.

Description

Method for processing ox tongue slice roasted in iron plate

(1) technical field

The invention belongs to a kind of food processing field, especially a kind of method for processing ox tongue slice roasted in iron plate.

(2) background technology

Along with improving constantly and the quickening of rhythm of life of living standards of the people, quick-frozen food is easy to carry because of it, health, the economic dispatch advantage, provide great convenience to people, at present, the method for cooking of meat quick-frozen food has a lot, pork braised in brown sauce particularly, because of its flavor is fragrant, mouthfeel is good, and is oiliness and very popular, but, be difficult to accomplish the perfect unity of meat nourishing and taste because processing technology is unreasonable.

(3) summary of the invention

The object of the present invention is to provide a kind of method for processing ox tongue slice roasted in iron plate, the product that adopts this processes to go out is not only nutritious, and has fabulous mouthfeel.

The technical scheme that adopts is:

Method for processing ox tongue slice roasted in iron plate comprises following processing step:

1, the raw material outbound is removed the peel, is removed lymph, particularly removes the thin skin on cow tongue both sides;

2, raw material thaws fully afterwards, cleans, and simultaneously remaining skin is gone out once more;

3, the cow tongue of putting in order is freezing once more, with the slicer section, puts into baste again and soaks 10-15 hour then;

4, pull the cow tongue sheet out control juice, roasting to seeing roasting vestige on iron plate, be placed on normal temperature heat radiation in the dish then, pre-freezer cooling;

5, the pack of neat back is weighed, put to tongue piece;

6, whether put into 100 ℃ of steamers after vacuum-packed, the quantitative sabot and steamed 8-12 minute, checking has gas leakage, broken bag;

7, to be cooled to central temperature consistent with water temperature for flowing water, the moisture on the clean bag of control surface, quick-frozen;

8, cross metal detection and detect machine, vanning.

The proportioning of above-mentioned baste is: every 79kg cow tongue sheet needs to add first green onion 780-820g, garlic 180-220g, shallot 960-1040g, monosodium glutamate 80-120g, honey 130-170g, granulated sugar 130-170g, salt 130-170g, soy sauce 460-540g, water 1900-2100g.

Method for processing ox tongue slice roasted in iron plate of the present invention, adopting the import cow tongue is raw material, prescription is unique, the product that processes contains the necessary amino acid of abundant human body, have low fat, low in calories and low cholesterol, product is subjected to youthfully to like that suitable teenager produces the nutritional need of growth deeply.

(4) specific embodiment

2, treat that raw material thaws fully afterwards, cleans, and removes out remaining skin simultaneously once more;

3, the cow tongue of putting in order is freezing once more, cut the thick sheet of 3mm with slicer then, in baste, soaked 10-15 hour again, the preparation of baste is calculated with 79kg cow tongue sheet, needs to add first green onion 0.8kg, garlic 0.2kg, shallot 1kg, monosodium glutamate 0.1kg, honey 0.15kg, granulated sugar 0.15kg, salt 0.15kg, soy sauce 0.5kg, water 2kg, preserves material 0.7kg, cider 0.5kg;

4, pull the cow tongue sheet out control juice, roasting to seeing roasting vestige on iron plate, be placed on normal temperature heat radiation in the dish then, pre-freezer cooling 1 hour;

5, tongue piece weigh, on backing plate the pendulum type, require every to set level, put neat, back pack;

6, vacuum-packed, seal and stay 1cm, vacuum is not as the criterion there to be bubble, quantitatively puts into 100 ℃ of steamers after the sabot and steams 10 minutes, whether check has gas leakage, broken bag;

8, cross metal detection and detect machine, vanning, the date of packaging bag and carton is 18 months.

Claims

1, method for processing ox tongue slice roasted in iron plate is characterized in that comprising following processing step:

Lymph is removed the peel, is gone in a, raw material outbound;

Back, cleaning that b, raw material thaw is fully removed remaining skin simultaneously once more;

C, the cow tongue of putting in order are freezing once more, cut into slices with slicer then, putting into baste again soaked 10-15 hour, the proportioning of baste is: every 79kg cow tongue sheet needs to add first green onion 780-820g, garlic 180-220g, shallot 960-1040g, monosodium glutamate 80-120g, honey 130-170g, granulated sugar 130-170g, salt 130-170g, soy sauce 460-540g, water 1900-2100g;

D, pull the cow tongue sheet out control juice, roasting to seeing roasting vestige on iron plate, be placed on normal temperature heat radiation in the dish then, pre-freezer cooling;

The pack of neat back is weighed, put to e, tongue piece;

Whether put into 100 ℃ of steamers after f, vacuum packaging, the quantitative sabot and steamed 8-12 minute, checking has gas leakage, broken bag;

It is consistent with water temperature that g, flowing water are cooled to central temperature, the moisture on the clean bag of control surface, quick-frozen;

H, metal detection detection machine, vanning excessively.

2, method for processing ox tongue slice roasted in iron plate according to claim 1, the preparation that it is characterized in that baste is calculated with 79kg cow tongue sheet, needs to add first green onion 0.8kg, garlic 0.2kg, shallot 1kg, monosodium glutamate 0.1kg, honey 0.15kg, granulated sugar 0.15kg, salt 0.15kg, soy sauce 0.5kg, water 2kg, preserves material 0.7kg, cider 0.5kg;