阅读说明：本技术 一种即食香辣灯影牛板筋的制作工艺 (Making process of instant spicy lamp shadow beef tendon ) 是由 吴高峰 肖伟 罗光辉 于 2020-04-05 设计创作，主要内容包括：一种即食香辣灯影牛板筋的制作工艺,包括以下步骤：将冷冻牛板筋自来水静置充分解冻去冰至松散状态,再加入复合蛋白酶处理2.0小时,浸泡结束立即用夹层加热锅高温煮制3分钟灭酶,并迅速冷却去外膜牛油或不去油；用切段机切段后用拉丝机拉丝；通过以上操作,即可得到去油干净的灯影牛板筋。称取香辣味调味粉料和油料,混合拌料,用自动包装机进行真空包装及全检后,用全自动双锅并联杀菌锅锅进行杀菌处理107℃杀菌20-30分钟,并清洗烘干,去除不良品,将烘干的成品经挑选检验合格后包装入库。常温下保存样品且取样品送样公司检测室做保温箱稳定性加速试验。(A manufacturing process of an instant spicy lamp shadow beef tendon comprises the following steps: standing frozen beef tendon tap water, fully thawing to remove ice to a loose state, adding compound protease for treatment for 2.0 hours, immediately boiling at high temperature for 3 minutes by using an interlayer heating pot after soaking, inactivating enzyme, and rapidly cooling to remove outer membrane beef tallow or not removing oil; cutting by a cutting machine, and drawing by a wire drawing machine; through the operation, the degreased clean lamp shadow beef tendon can be obtained. Weighing spicy seasoning powder and oil, mixing and stirring the materials, carrying out vacuum packaging and full inspection by using an automatic packaging machine, carrying out sterilization treatment at 107 ℃ for 20-30 minutes by using a full-automatic double-pot parallel sterilization pot, cleaning and drying, removing defective products, selecting and inspecting the dried finished products, packaging and warehousing. And storing the sample at normal temperature, and taking the sample to a detection room of a sample company to perform an accelerated test on the stability of the heat preservation box.)

1. A manufacturing process of an instant spicy lamp shadow beef tendon is characterized by comprising the following steps:

standing frozen beef tendon tap water, fully thawing to remove ice to a loose state, adding compound protease for treatment for 2.0 hours, immediately boiling at high temperature for 3 minutes by using an interlayer heating pot after soaking, inactivating enzyme, and rapidly cooling to remove outer membrane beef tallow or not removing oil; cutting by a cutting machine and drawing by a wire drawing machine; through the operation, the degreased clean lamp shadow beef tendon can be obtained. Weighing spicy seasoning powder and oil, mixing and stirring the materials, carrying out vacuum packaging and full inspection by using an automatic packaging machine, carrying out sterilization treatment at 107 ℃ for 20-30 minutes by using a full-automatic double-pot parallel sterilization pot, cleaning and drying, removing defective products, selecting and inspecting the dried finished products, packaging and warehousing the qualified products. And storing the sample at normal temperature, and taking the sample to a detection room of a sample company to perform an accelerated test on the stability of the heat preservation box.

2. The process for preparing the instant spicy Langxi beef tendon as claimed in claim 1, wherein the process comprises the following steps: the compound protease consists of flavourzyme, papain and subtilisin.

3. The process for preparing the instant spicy Langxi beef tendon as claimed in claim 2, wherein the process comprises the following steps: the weight ratio of the flavourzyme, the papain and the subtilisin is 0.5-1: 1-5: 0.5-1, preferably 1:3: 1.

4. the process for preparing the instant spicy Langxi beef tendon as claimed in claim 1, wherein the process comprises the following steps: the dosage of the compound protease is 0.05 percent of the weight of the beef tendon.

5. The process for preparing the instant lamp shade beef tendon-bone as claimed in claim 1, wherein the process comprises the following steps: the weight ratio of the lamp shadow cow plate rib filaments to the ingredients is 1: 1.

6. the process for preparing the instant spicy Langey beef tendon as claimed in claim 5, wherein the process comprises the following steps: the ingredients comprise white granulated sugar, monosodium glutamate, salt, sesame, spices, chili sauce, thick broad-bean sauce, compound seasonings, other additives and the like.

7. The process for preparing the instant spicy Langxiao beef tendon as claimed in claim 6, wherein the process comprises the following steps: the weight ratio of the white granulated sugar, the monosodium glutamate, the salt, the sesame, the spices, the chili sauce, the thick broad-bean sauce, the compound seasoning and other additives is 1: 0.5: 0.5: 6.7: 0.38: 7: 2.3: 14.57: 0.24.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a manufacturing process of an instant spicy light shadow beef tendon.

Background

The beef tendon contains abundant collagen, has lower fat content than fat meat, and does not contain cholesterol. It can enhance cell metabolism, make skin more elastic and tough, delay skin aging, and is helpful for teenagers to grow and develop and slow down osteoporosis of middle-aged and elderly people. The beef tendon is an animal product which is widely eaten in recent years, but the beef tendon has compact texture, is faggy and hard in taste, has a feeling of not being chewed, has fishy smell of animal meat after being treated, and cannot be accepted by many consumers. The surface of the beef tendon is provided with a layer of compact film, a large amount of beef tallow is attached to the surface of the film, the taste is affected, the processing is troublesome, the method of manually tearing the beef tendon after precooking or high-pressure cooking is adopted in the past, the production efficiency is extremely low, the labor cost is very high, the production period is long, and the product quality is affected. The spicy taste is a taste generally accepted by consumers, can be called as the home taste of China, is widely applied to various food fields, and meets the food desire of various foods by the fragrant and spicy taste.

Along with the development of science and technology, biotechnology is more and more widely applied, and leisure cooked meat products are more and more pursued by consumers, so that the processing of the beef tendon also seeks transformation and upgrading. How to quickly carry out the pretreatment of the beef tendon, shorten the time from the treatment of the raw materials to the hands of consumers, improve the taste and the mouthfeel to the maximum extent, and become a necessary way for the beef tendon leisure food enterprises to occupy the market share.

Disclosure of Invention

Aiming at the defects, the invention innovatively changes the beef tendon from the beef tendon attached with a large amount of butter into the ultra-fine lamp shadow beef tendon through a series of processes of unfreezing, enzyme soaking, pre-cooking, deoiling and wire drawing, and the treated lamp shadow beef tendon has no butter attachment, so that the chewing taste of the beef tendon is maintained to the maximum extent, the flavor shows a fibrous taste, and the beef tendon is fully tasty after seasoning, packaging and sterilizing, is instant and is fast and convenient to eat, and is popular with consumers. The method for manufacturing the instant spicy lamp shade beef tendon silks overcomes the defects of the prior art, provides a process for efficiently producing the instant spicy lamp shade beef tendon silks, can realize flow line batch production, adopts an automatic packaging machine for packaging, greatly improves the manufacturing yield of the lamp shade beef tendon, reduces the manufacturing time, and improves the product quality and the taste.

The above purpose is realized by the following technical scheme:

a manufacturing process of an instant spicy lamp shadow beef tendon comprises the following steps: standing frozen beef tendon tap water, fully thawing to remove ice to a loose state, adding compound protease for treatment for 2.0 hours, immediately boiling at high temperature for 3 minutes by using an interlayer heating pot after soaking, inactivating enzyme, and rapidly cooling to remove outer membrane beef tallow or not removing oil; cutting by a cutting machine, and drawing by a wire drawing machine; through the operation, the degreased clean lamp shadow beef tendon can be obtained. Weighing spicy seasoning powder and oil, mixing and stirring the materials, carrying out vacuum packaging and full inspection by using an automatic packaging machine, carrying out sterilization treatment at 107 ℃ for 20-30 minutes by using a full-automatic double-pot parallel sterilization pot, cleaning and drying, removing defective products, selecting and inspecting the dried finished products, packaging and warehousing. And storing the sample at normal temperature, and taking the sample to a detection room of a sample company to perform an accelerated test on the stability of the heat preservation box.

Preferably, the compound protease consists of flavourzyme, papain and subtilisin.

Preferably, the weight ratio of the flavourzyme, the papain and the subtilisin is 0.5-1: 1-5: 0.5-1, preferably 1:3: 1.

preferably, the dosage of the compound protease is 0.05% of the weight of the cattle tendon after pretreatment.

Preferably, the weight ratio of the peeled beef tendon silk to the ingredients is 1: 1.

preferably, the ingredients comprise white granulated sugar, monosodium glutamate, salt, sesame, spices, chili sauce, broad bean paste, compound seasonings, other additives and the like.

Further preferably, the weight ratio of the white granulated sugar, the monosodium glutamate, the salt, the sesame, the spices, the chili sauce, the broad bean paste, the compound seasoning and other additives is 1: 0.5: 0.5: 6.7: 0.38: 7: 2.3: 14.57: 0.24.

the invention has the beneficial effects that:

compared with the prior art, the invention has the beneficial effects that:

the filament of the cowhells with the lamp shadow prepared by the process flow can increase the dissociation speed of a beef tallow adhesive film of the cowhells by enzyme soaking, and can be quickly subjected to high-temperature precooking after soaking to quickly kill enzyme without damaging the cowhells part of the cowhells, thereby keeping the quality of raw materials unchanged. The butter attached film of the pre-cooked beef tendon is rapidly dissociated, the manual deoiling procedure is reduced, the labor input is greatly reduced, the working efficiency is improved, and the production period is shortened, so that the product quality is improved to a greater extent, and the customer satisfaction is increased. And the beef string is filamentous, so that the beef string is more tasty and easy to chew, the inner package is produced by adopting an automatic packaging machine, the production efficiency and the product attractiveness are greatly improved, and the production cost is reduced.

The invention adds proper amount of preservative according to the national standard, and the storage period is more than 9 months.

Detailed Description

The present invention will be described in detail with reference to specific examples.