Which of the following processing processes for food raw materials are included in the rough process

Livestock meat is mainly the carcasses of pigs, cattle and sheep, and they are generally divided into good parts. Involving the preliminary processing of these aspects, pig raw materials should be more (less raw materials for cattle and sheep) generally include chopping pork ribs, chopping pig claws, splitting pigs, etc. The processing of semi-finished products of livestock raw materials generally includes cold and hot water pot processing and oil pot processing, the purpose of which is to remove blood and irritable odor in raw materials and facilitate cooking.

1. Rough processing of sewer material.

It is important to wash the internal organs, paws, tails and tongues of pigs, cows and sheep, because most of these raw materials are dirty, fatty, and have a fishy smell, and cannot be used without adequate washing.

For the washing and processing of these raw materials, the work is quite complicated, and the washing methods of each raw material are different.

The main washing methods are flip washing, scrubbing, scraping, rinsing, etc., some raw materials may not be washed in only one method, such as intestines, stomach and other parts, need to be washed with the above methods. to be cleaned.

1) Flip method.

The washing method is to turn the raw materials over and wash, which is mainly used for washing internal organs such as intestines and stomach. Because the inside of the stomach is very dirty and full of oil, it must be turned over and washed.

To wash the large intestine, use the sleeve intestine washing method, that is, turn the larger end of the large intestine opening, stretch it open with your hand, and inject water. Due to the pressure of water, the intestine gradually turns over, and finally completely turns inside and out, and the dirt attached to the intestinal wall is torn off by hand.

2) Salt and vinegar scrubbing method.

It is mainly used to scrub greasy and mucus raw materials, such as intestines, belly, etc. Before washing inside out, you should add an appropriate amount of salt and vinegar to scrub repeatedly, and then wash, so as to remove the outer layer of mucus and bad smell.

3) Water rinsing method.

It is mainly used for the brain, tendon and spinal cord of domestic animals. These raw materials are very tender and easy to break, so they should be gently rinsed in clean water, and the bloody clothes and tendons in them can be removed with a toothpick, and then gently rinsed clean.

Tripe. Although the washing process of tripe is the same as that of pork belly, when processing, it is more time-consuming than pork belly, first add salt and vinegar to the tripe, and rub it vigorously with your hands until the mucus lump is separated. Then rinse with water, then turn the tripe over, still add salt and vinegar to continue to rub, also rub until the mucus and oil lumps are separated, then rinse with water, put the tripe into the pot of boiling water, wash while scraping, scrape clean, take out the oil lumps, dirt and undigested food in the burr, rinse with water, and then divide the tripe into small pieces, put it into a pot of cold water, while heating, scrape and wash with a knife until the water boils, the tripe becomes soft, and then take it out, still rinse it with water repeatedly, after such washing, the processed tripe, not only smooth and clean, And easy to mature, no peculiar smell.

Rough processing of beef and mutton includes simple processing such as peeling and dividing into parts.

Summary. Hello, I found it for you.

1.Sizing and hanging paste.

The raw materials are first starched and egg-sized, which can not only prevent a large amount of water and nutrients in the raw materials from overflowing, reduce losses, but also prevent protein denaturation and vitamins being decomposed and destroyed by a large number of high temperatures.

2.Add vinegar. Because vitamins have the characteristics of being afraid of alkali and acid, so put some vinegar in the dish as much as possible, even if it is an animal raw material, vinegar can also make the calcium in the raw material be dissolved more, thereby promoting the absorption of calcium.

3.Wash before cutting.

All kinds of food ingredients, especially vegetables, should be washed before cutting, which can reduce the loss of water-soluble raw materials. It should also be cut and cooked to reduce oxidative loss of nutrients.

4.Stir-fry. The dish should be cooked, the heating time should be short, and the method of stir-frying on high heat should be used as much as possible when cooking. Because the raw materials are stir-fried over an open flame, the ripening time of the dish can be shortened, thereby reducing the loss rate of nutrients.

5.Thicken. Thickening mixes the soup so that some of the ingredients are ingested with the dish.

6.Use alkali with caution.

Alkali destroys many nutrients such as proteins, vitamins, etc. Therefore, when blanching pasta, it is best to avoid soda ash (soda) when making the raw materials crispy.

What are the processing means or methods of boiled beef to reduce the loss of nutrients from cooking raw materials.

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Hello, I have found out that the loss of nutrients in food during cooking cannot be completely avoided, but if some protective measures are taken, the dishes can retain more nutrients. 1.The raw materials for sizing and pasting are first starched and egg, which can not only prevent a large amount of water and nutrients from overflowing and reduce losses in the original and Zen materials, but also will not denature the protein and destroy the vitamins due to a large amount of decomposition due to high temperature.

2.Vinegar because vitamins have the characteristics of being afraid of alkali and acid, so put some vinegar in the dish as much as possible, even if it is an animal raw material, vinegar can also make the calcium in the raw material be dissolved more, thereby promoting the absorption of calcium. 3.

Wash and then cut all kinds of dish ingredients, especially vegetables, should be washed first, and then cut, which can reduce the loss of water-soluble raw materials. It should also be cut and cooked to reduce oxidative loss of nutrients. 4.

Stir-fry should be cooked, the heating time should be short, and the method of stir-frying over high heat should be used as much as possible when cooking. Because the raw materials are stir-fried over an open flame, the ripening time of the dish can be shortened, thereby reducing the loss rate of nutrients. 5.

Thickening thickens the soup and allows some of the ingredients to be ingested with the dish. 6.Be cautious about the use of alkali, alkali can destroy protein, vitamins and other nutrients.

Therefore, when blanching pasta and wanting to make the raw materials crispy, it is best to avoid using soda ash (soda) hail Zen.

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