CN101999676A - Method for manufacturing stewed mutton product - Google Patents
Method for manufacturing stewed mutton product Download PDFInfo
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- CN101999676A CN101999676A CN2010105133016A CN201010513301A CN101999676A CN 101999676 A CN101999676 A CN 101999676A CN 2010105133016 A CN2010105133016 A CN 2010105133016A CN 201010513301 A CN201010513301 A CN 201010513301A CN 101999676 A CN101999676 A CN 101999676A
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- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims description 7
- 239000008157 edible vegetable oil Substances 0.000 claims description 7
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- 241001016310 Epimedium grandiflorum Species 0.000 claims description 4
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- 235000018905 epimedium Nutrition 0.000 claims description 4
- 241000756943 Codonopsis Species 0.000 claims description 3
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- ODKSFYDXXFIFQN-BYPYZUCNSA-N L-arginine Chemical compound OC(=O)[C@@H](N)CCCN=C(N)N ODKSFYDXXFIFQN-BYPYZUCNSA-N 0.000 abstract description 5
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- 210000004185 liver Anatomy 0.000 description 1
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- 210000004072 lung Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
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- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a method for manufacturing a stewed mutton product, belonging to the technical field of food processing. Mutton is tonic but not dry high-quality food. In the invention, natural food L-arginine capable of promoting human physiological functions is added into the traditional stewed mutton product, and various traditional Chinese medicines with the efficacies of enriching the blood, promoting blood circulation, treating yin deficiency, nourishing the kidney, tonifying Qi, invigorating the spleen and the like are also added. Under the reasonable collocation of the raw materials, various substances fully exert the functions of supplying nutrients, strengthening health, reinforcing deficiency, consolidating healthy energy, dispelling diseases and the like, so that the food has the health-care functions of food therapy and food supplementation. The stewed mutton product is smooth and soft, and has rich soup, delicious taste and fragrant smell.
Description
Technical field
A kind of preparation method of mutton stew belongs to the technical field of food processing.
Background technology
Spreading the saying of " autumn and winter nourish " traditionally, in actual life, for the puerpera, crowds such as weakness, old elder also should in time nourish after being ill, just strong health can be arranged, the present invention has added the L-arginine on traditional mutton stew, not only can play the seasoning effect, still a kind of good nutrition fortifier, men and women, old and young suit edible, for the relatively poor superior especially tonic of crowd of physique.
Summary of the invention
A kind of preparation method of mutton stew, for market provides a kind of natural nourishing food with abundant nutrition material, added the natural materials L-arginine with seasoning and fortification effect in the mutton stew, product looks good, smell good and taste good, and is the people's of body void superior tonic.
The present invention takes following technical measures to solve
A kind of preparation method of mutton stew, the concrete preparation method of new fresh mutton of per 1000 grams is:
A, mutton is cleaned up, is cut into fragment, drain well;
B, the mutton piece of drain well is put into marmite, add rice wine 30-60 gram, ginger slice 20-50 gram, pepper powder 5-10 gram, pickled 30-50 minute;
C, in the mutton piece of pickling, add following proportion raw material:
Radix Angelicae Sinensis 15-40 gram, barrenwort 10-40 gram, seed of Chinese dodder 15-45 gram, fruit of Chinese wolfberry 20-50 gram, edible oil 20-30 gram, water 2000-2800 gram,
Stewed 3-5 hour with little fire (120-180 ℃), stew the good back last L-of adding arginine 10-35 gram, salt 12-30 gram, stir.
Beneficial effect of the present invention
1, for market provides a kind of body-building tonic food that looks good, smell good and taste good, mutton is to mend and not dry good food, and the L-arginine is made by biological raw material, it not only has the effect of seasoning, can also help to discharge excessive nitrogen in the body, excites the generation of insulin, help the liver toxin expelling, promote the sperm growth, suppress growth of tumor, promote wound healing, fat-reducing etc., the L-arginine can prevent involution of thymus, improves immunity of organisms, improves the unify physiological action of liver function etc. of central nervous system.
2, the blood circulation-promoting functions of enriching blood such as the Chinese traditional medicine angelica in the mutton stew, the fruit of Chinese wolfberry, arillus longan, red date, the Radix Astragali, Radix Codonopsis, Chinese yam, lotus seeds etc. have the function of air making-up and spleen enlivening, function of spleen and stomach regulating, and that barrenwort, the seed of Chinese dodder, cynomorium songaricum, sealwort etc. have is nourishing Yin and moistening lung, the effect of tonifying kidney and benefiting sperm, establishing-Yang, strengthening the bones and muscles.
3, the application's food has original therapeutic efficiency to weakly crowd, and the sliding soft silk floss of meat, and soup stock is strong, and is tasty, and fragrance is pounced on the people.
The specific embodiment:
Embodiment 1: take by weighing new fresh mutton 1000 grams, concrete preparation method is:
A, mutton is cleaned up, be cut into fragment, drain well;
B, the mutton piece of drain well is put into big marmite, add rice wine 30-60 gram, ginger slice 20-50 gram, pepper powder 5-10 gram, pickled 30-50 minute;
C, in the mutton piece of pickling, add following proportion raw material:
Radix Angelicae Sinensis 15-40 gram, barrenwort 10-40 gram, seed of Chinese dodder 15-45 gram, fruit of Chinese wolfberry 20-50 gram, edible oil 20-30 gram, water 2000-2800 gram.
Stewed 3-5 hour with little fire (120-180 ℃), the stewed good back last L-of adding arginine 10-35 restrains, salt 12-30 gram stirs.
Embodiment 2: take by weighing new fresh mutton 1000 grams, concrete preparation method is:
A, mutton is cleaned up, be cut into fragment, drain well;
B, the mutton of drain well is put into big marmite, adds rice wine 30-60 gram, ginger slice 20-50 gram, pepper powder 5-10 gram, pickled 30-50 minute,
C, add following proportion raw material at the mutton piece of pickling:
Cynomorium songaricum 10-40 gram, Morinda officinalis 15-50 gram, sealwort 15-50 gram, raspberry 10-40 gram, red date 20-60 gram, edible oil 25-40 gram, water 2000-3000 gram,
Stewed 3-5 hour with little fire (120-180 ℃), the stewed good back last L-of adding arginine 13-40 restrains, salt 13-30 gram stirs.
More than 2 example all fire excess from yin deficiency, scorching sun high, hot phlegm condense, personage's inedibilities such as damp and hot stranguria, inflammation infection.
Embodiment 3: take by weighing new fresh mutton 1000 grams, concrete preparation method is:
A, mutton is cleaned up, is cut into fragment, drain well;
B, the mutton of drain well is put into big marmite, adds rice wine 30-60 gram, ginger slice 20-50 gram, pepper powder 5-10 gram, pickled 30-50 minute,
C, add following proportion raw material at the mutton piece of pickling:
Radix Codonopsis 15-50 gram, Radix Astragali 10-40 gram, Chinese yam 25-60 gram, lotus seeds 30-60 gram, radix polygonati officinalis 12-30 gram, arillus longan 20-40 gram, edible oil 25-40 gram, water 2500-3500 gram,
Stewed 3-5 hour with little fire (120-180 ℃), the stewed good back last L-of adding arginine 15-55 restrains, salt 15-30 gram stirs.
Claims (3)
1. the preparation method of a mutton stew is characterized in that the concrete preparation methods of mutton of per 1000 grams are:
A, mutton is cleaned up, is cut into fragment, drain well;
B, the mutton piece of drain well is put into big marmite, add rice wine 30-60 gram, ginger slice 20-50 gram, pepper powder 5-10 gram, pickled 30-50 minute;
C, in the mutton piece of pickling, add following proportion raw material:
Radix Angelicae Sinensis 15-40 gram, barrenwort 10-40 gram, seed of Chinese dodder 15-45 gram, fruit of Chinese wolfberry 20-50 gram, edible oil 20-30 gram, water 2000-2800 gram,
Stewed 3-5 hour with 120-180 ℃ of little fire, the stewed good back last L-of adding arginine 10-35 restrains, salt 12-30 gram stirs.
2. according to the preparation method of the described a kind of mutton stew of claim 1, it is characterized in that the concrete preparation method of mutton of per 1000 grams is:
A, mutton is cleaned up, is cut into fragment, drain well;
B, the mutton of drain well is put into big marmite, adds rice wine 30-60 gram, ginger slice 20-50 gram, pepper powder 5-10 gram, pickled 30-50 minute,
C, add following proportion raw material at the mutton piece of pickling:
Cynomorium songaricum 10-40 gram, Morinda officinalis 15-50 gram, sealwort 15-50 gram, raspberry 10-40 gram, red date 20-60 gram, edible oil 25-40 gram, water 2000-3000 gram,
Stewed 3-5 hour with 120-180 ℃ of little fire, the stewed good back last L-of adding arginine 13-40 restrains, salt 13-30 gram stirs.
3. according to the preparation method of claim 1, the described a kind of mutton stew of claim 2, it is characterized in that the concrete preparation method of mutton of per 1000 grams is:
A, mutton is cleaned up, be cut into fragment, drain well;
B, the mutton of drain well is put into big marmite, adds rice wine 30-60 gram, ginger slice 20-50 gram, pepper powder 5-10 gram, pickled 30-50 minute,
C, add following proportion raw material at the mutton piece of pickling:
Radix Codonopsis 15-50 gram, Radix Astragali 10-40 gram, Chinese yam 25-60 gram, lotus seeds 30-60 gram, radix polygonati officinalis 12-30 gram, arillus longan 20-40 gram, edible oil 25-40 gram, water 2500-3500 gram,
Stewed 3-5 hour with 120-180 ℃ of little fire, the stewed good back last L-of adding arginine 15-55 restrains, salt 15-30 gram stirs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105133016A CN101999676B (en) | 2010-10-20 | 2010-10-20 | Method for manufacturing stewed mutton product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105133016A CN101999676B (en) | 2010-10-20 | 2010-10-20 | Method for manufacturing stewed mutton product |
Publications (2)
| Publication Number | Publication Date |
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| CN101999676A true CN101999676A (en) | 2011-04-06 |
| CN101999676B CN101999676B (en) | 2012-11-21 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105133016A Expired - Fee Related CN101999676B (en) | 2010-10-20 | 2010-10-20 | Method for manufacturing stewed mutton product |
Country Status (1)
| Country | Link |
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| CN (1) | CN101999676B (en) |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315309A (en) * | 2012-12-18 | 2013-09-25 | 刘东泽 | Cooking method of mutton |
| CN103519202A (en) * | 2013-10-21 | 2014-01-22 | 河北经贸大学 | Process for machining spiced mutton |
| CN103652983A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Health-preserving mutton soup and preparation method thereof |
| CN103653004A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Spiced healthcare dry mutton and preparation method thereof |
| CN103652952A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Herbal cuisine mutton and preparation method thereof |
| CN103652969A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Konjak mutton shashlik and preparation method thereof |
| CN103652967A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Mustard mutton kebabs and preparation method thereof |
| CN103766932A (en) * | 2014-01-14 | 2014-05-07 | 柳培健 | Finelydivided phtheirospermum healthcare cured mutton and processing method thereof |
| CN103766934A (en) * | 2014-01-14 | 2014-05-07 | 柳培健 | Chestnut-flavor mutton and processing method thereof |
| CN103766933A (en) * | 2014-01-14 | 2014-05-07 | 柳培健 | Liver-protecting and health-care braised mutton can and processing method thereof |
| CN103783540A (en) * | 2014-01-14 | 2014-05-14 | 柳培健 | Sliced boiled mutton and processing method thereof |
| CN103932212A (en) * | 2014-04-04 | 2014-07-23 | 曹月珠 | Hu sheep mutton smell removal seasoning bag and usage method |
| CN104273551A (en) * | 2014-10-13 | 2015-01-14 | 徐晓川 | Notopterygium incisum mutton herbal cuisine |
| CN104544161A (en) * | 2015-01-23 | 2015-04-29 | 陆玉龙 | Nourishing mutton product with skin and making method thereof |
| CN104705657A (en) * | 2015-04-10 | 2015-06-17 | 黄佩霞 | Medicated food formula capable of invigorating qi and blood and manufacturing method of medicated food formula |
| CN107927601A (en) * | 2017-11-17 | 2018-04-20 | 广西博白县春福林家庭农场 | A kind of production method of selenium-rich mutton bar |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315309A (en) * | 2012-12-18 | 2013-09-25 | 刘东泽 | Cooking method of mutton |
| CN103519202A (en) * | 2013-10-21 | 2014-01-22 | 河北经贸大学 | Process for machining spiced mutton |
| CN103652983A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Health-preserving mutton soup and preparation method thereof |
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