CN103271328B - Processing method of nostoc commune goose meat sauce - Google Patents
Processing method of nostoc commune goose meat sauce Download PDFInfo
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- CN103271328B CN103271328B CN201310204189.1A CN201310204189A CN103271328B CN 103271328 B CN103271328 B CN 103271328B CN 201310204189 A CN201310204189 A CN 201310204189A CN 103271328 B CN103271328 B CN 103271328B
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- ear dish
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- nostoc commune
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Abstract
The invention discloses a processing method of nostoc commune goose meat sauce. The processing method is characterized by adopting nostoc commune, chilli sauce and goose meat as main raw materials, wherein the ratio of all ingredients are as follows: 30-40% of the nostoc commune, 10-30% of the chilli sauce, 10-20% of vegetable oil, 15-25% of the goose meat, 1-2% of green onion, 1-2% of ginger, 1-2% of garlic, 1-3% of edible salt, 1-2% of white sugar, 0.5-1% of aginomoto, 1-2% of spice (including anise, fennel, cassia and pepper with the weight ratio of 3 to 1 to 2 to 4). With the processing method, the unique flavor and the nutrition of the nostoc commune are kept, moreover, the nostoc commune goose meat sauce has a delicious taste of the goose meat, is excellent in mouthfeel and unique in flavor, the nostoc commune goose meat sauce can be used for promoting appetite and can be eaten with rice, the chilli sauce is added, so that the color and the luster are improved, and therefore, the nostoc commune goose meat sauce is excellent in color, smell and taste, and is a nutritious health food convent to eat.
Description
Technical field
The present invention relates to food deep processing field, especially relate to the processing method of a kind of ground ear dish goose sauce.
Background technology
Ground ear dish: ground ear dish is wild algae, and one of rare special product of Ye Shi China, at the title of among the people have " mountain delicacy ".It is a kind of epigeal algae.Delicious flavour, the fragrance people that oozes, nutritious.It is sweet that ground ear dish is rich in Cobastab group, iron, potassium, provitamin D (changing into vitamin D after Exposure to Sunlight), taste, and property is flat.Additionally ear dish also has antitumor, reducing blood lipid, antithrombotic improves immunity and protects the pharmacological actions such as liver.And goose is the nutritious and healthy food of desirable high protein, low fat, low cholesterol.Every 100 grams of goose contain 10.8 grams, protein, 13 milligrams of calcium, and 37 milligrams, phosphorus, 144 kilocalories of heats, also contain ten various trace elements such as potassium, sodium.The traditional Chinese medical science thinks, goose has that nourishing the stomach is quenched the thirst, tonifying Qi, the heat that can separate the five internal organs, tonifying yin benefit gas, and warm stomach is opened Tianjin and is alleviated effect of lead poisoning.So, the saying that has " drink goose soup, eat goose, do not cough throughout the year " among the people.And goose blood sheet, goose serum, bilirubin, the deoxidation chenocholic acid taro medicine made with goose blood, goose courage, goose gizzard etc. can be used for the treatment of the disease such as cancer, gall stone.Further investigation reveals that, most of goose directly processing are accepted by consumer, and the deep processing based food that becomes to go with rice or bread there is not yet relevant report.
Summary of the invention
The processing method that the invention provides the ground ear dish goose sauce of a kind of delicious taste, comprehensive nutrition, instant, green health, this method can fully retain the nutriment in raw material, simple to operate, is convenient to grasp.
The technical scheme that the present invention takes is: the processing method of a kind of ground ear dish goose sauce, carry out as follows:
A, the processing of ear dish: select fresh ground ear dish go handle clean, be cut into 0.3-0.4cm
2ground ear dish fourth, blanching 2-3 minute in the water of 80-90 DEG C, cooling in cold water, for subsequent use rapidly;
The preparation of B, goose: get fresh goose and rub through meat grinder after mixing at 40: 1 with ginger, garlic, green onion mixture, make meat extract, for subsequent use;
C, auxiliary material preparation: get vegetable oil, chilli, water and put into pot heating with the proportioning of 6: 1: 1 and boil, after boiling, proportionally order adds spice, ginger, green onion, garlic, and after big fire Ao solid carbon dioxide, little fire continues to heat 3-4 minute, cooling for subsequent use;
The frying of D, sauce: the auxiliary material that step C is made is heated to 150-160 DEG C, the meat extract that adds step B to make stir-fries, in the time that meat sixty percent is ripe, add thick chilli sauce to continue the 2-4 minute that stir-fries, the ground ear dish fourth that adds again steps A to make, all after boiling, turn little fire continuation heating 4-5 minute until material in pot, add salt, monosodium glutamate, white sugar to stir;
E, filling: the ground ear dish goose sauce of preparation is carried out filling at 80-85 DEG C;
F, exhaust: the ground ear dish goose sauce after filling is done to pump-down process, and exhaust final vacuum degree is 0.04-0.05Mpa;
G, sterilizing: adopt autoclaving sterilizing, after sterilizing, be cooled to room temperature.
Described ground ear dish goose sauce is following component: each component ratio is: (anise, fennel, cassia bark, Chinese prickly ash were by weight 3: 1: 2: 4) 1-2% for ground ear dish 30-40%, thick chilli sauce 10-30%, vegetable oil 10-20%, goose 15-25%, green onion 1-2%, ginger 1-2%, garlic 1-2%, edible salt 1-3%, white sugar 1-2%, monosodium glutamate 0.5-1%, spice.
Compared to prior art, adopt not only exclusive fragrance and the nutrition of reservation ear dish of this method, also is rich in the delicious food of goose, mouthfeel is good, unique flavor, eat and can increase appetite, whet the appetite and go with rice, add thick chilli sauce inside, increased color and luster, making color various, is a kind of pollution-free food of nutritious, instant.
Detailed description of the invention
Embodiment 1:
A, the processing of ear dish: select fresh ground ear dish and go handle to clean, be cut into the ground ear dish fourth of 0.3cm2, blanching 3 minutes in the water of 80 DEG C, cooling in cold water, for subsequent use rapidly;
The preparation of B, goose: get fresh goose and rub through meat grinder after mixing at 40: 1 with ginger, garlic, green onion mixture, make meat extract, for subsequent use;
C, auxiliary material preparation: get vegetable oil, chilli, water and put into pot heating with the proportioning of 6: 1: 1 and boil, after boiling, proportionally order adds spice, ginger, green onion, garlic, and after big fire Ao solid carbon dioxide, little fire continues to heat 3 minutes, cooling for subsequent use;
D, the frying of sauce: the auxiliary material that step C is made is heated to 150 DEG C, the meat extract that adds step B to make stir-fries, in the time that meat sixty percent is ripe, add thick chilli sauce to continue to stir-fry 2 minutes, the ground ear dish fourth that adds again steps A to make, all after boiling, turn little fire continuation heating 4 minutes until material in pot, add salt, monosodium glutamate, white sugar stirs, ground ear dish 40%, thick chilli sauce 20%, vegetable oil 15%, goose 18%, green onion 1%, ginger 1%, garlic 1%, edible salt 1.4%, white sugar 1%, monosodium glutamate 0.6%, spice (anise, fennel, cassia bark, Chinese prickly ash was by weight 3: 1: 2: 4) 1%.；
E, filling: the ground ear dish goose sauce of preparation is carried out filling at 80 DEG C;
F, exhaust: the ground ear dish goose sauce after filling is done to pump-down process, and exhaust final vacuum degree is 0.04Mpa;
G, sterilizing: adopt autoclaving sterilizing, after sterilizing, be cooled to room temperature
Embodiment 2: the each component of the present embodiment is: ground ear dish goose sauce is following component: each component ratio is: (anise, fennel, cassia bark, Chinese prickly ash were by weight 3: 1: 2: 4) 1.2% for ground ear dish 32%, thick chilli sauce 23%, vegetable oil 16%, goose 20%, green onion 1.2%, ginger 1.2%, garlic 1.2%, edible salt 2.1%, white sugar 1.4%, monosodium glutamate 0.7%, spice.Preparation method is with embodiment 1.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a processing method for ground ear dish goose sauce, adopts following steps:
A, the processing of ear dish: select fresh ground ear dish go handle clean, be cut into 0.3-0.4cm
2ground ear dish fourth, blanching 2-3 minute in the water of 80-90 DEG C, cooling in cold water, for subsequent use rapidly;
The preparation of B, goose: get fresh goose and rub through meat grinder after mixing at 40: 1 with ginger, garlic, green onion mixture, make meat extract, for subsequent use;
C, auxiliary material preparation: get vegetable oil, chilli, water and put into pot heating with the proportioning of 6: 1: 1 and boil, after proportionally order adds spice, ginger, green onion, garlic, big fire to boil dry water after boiling, little fire continues to heat 3-4 minute, cooling for subsequent use;
The frying of D, sauce: the auxiliary material that step C is made is heated to 150-160 DEG C, the meat extract that adds step B to make stir-fries, in the time that meat sixty percent is ripe, add thick chilli sauce to continue the 2-4 minute that stir-fries, the ground ear dish fourth that adds again steps A to make, all after boiling, turn little fire continuation heating 4-5 minute until material in pot, add salt, monosodium glutamate, white sugar to stir;
E, filling: the ground ear dish goose sauce of preparation is carried out filling at 80-85 DEG C;
F, exhaust: the ground ear dish goose sauce after filling is done to pump-down process, and exhaust final vacuum degree is 0.04-0.05MPa;
G, sterilizing: adopt autoclaving sterilizing, after sterilizing, be cooled to room temperature;
Described ground ear dish goose sauce is that following component and each component ratio are: the proportioning of ground ear dish 30-40%, thick chilli sauce 10-30%, vegetable oil 10-20%, goose 15-25%, green onion 1-2%, ginger 1-2%, garlic 1-2%, edible salt 1-3%, white sugar 1-2%, monosodium glutamate 0.5-1%, spice 1-2%, chilli and chilli and vegetable oil is 1:6; Described spice is made up of anise, fennel, cassia bark, Chinese prickly ash, and its weight ratio is 3: 1: 2: 4.
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| CN201310204189.1A CN103271328B (en) | 2013-05-23 | 2013-05-23 | Processing method of nostoc commune goose meat sauce |
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| CN201310204189.1A CN103271328B (en) | 2013-05-23 | 2013-05-23 | Processing method of nostoc commune goose meat sauce |
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| CN103271328B true CN103271328B (en) | 2014-09-10 |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932217B (en) * | 2014-04-11 | 2015-11-18 | 宁夏宁杨清真食品有限公司 | The peppery goose sauce of matrimony vine |
| CN105053978A (en) * | 2015-09-19 | 2015-11-18 | 李琪 | Processing method of volvariella volvacea and golden cicada sauce |
| CN105310060A (en) * | 2015-10-30 | 2016-02-10 | 吴义顺 | Processing method for bamboo mushroom and nostoc commune nutritional fungus-vegetable tablets |
| CN105285821A (en) * | 2015-11-22 | 2016-02-03 | 安徽联喆玉竹有限公司 | Pickling method of spicy polyghace seche with nostoc commune flavor |
| CN107279959A (en) * | 2017-08-22 | 2017-10-24 | 成都大学 | A kind of bean sprout goose sauce and its manufacture craft |
| CN110367514A (en) * | 2019-08-27 | 2019-10-25 | 康峰 | A kind of nostoc commune beef paste and its processing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1568806A (en) * | 2003-07-23 | 2005-01-26 | 彭梅 | Goose bone mud health food |
| CN1879503A (en) * | 2005-02-27 | 2006-12-20 | 刘钢会 | Method for preparing chilli sauce by soybean |
| CN102283378A (en) * | 2011-07-12 | 2011-12-21 | 王智伟 | Wild vegetable or edible fungi stuffing and preparation method |
| CN103110086A (en) * | 2011-11-16 | 2013-05-22 | 刘定发 | Flavor chilli sauce containing goose meat dices and its preparation method |
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Effective date of registration: 20201021 Address after: 730099 next to No.27 Middle School of Asia Pacific Wanjia Runze garden, West Railway Station Road, Chengguan District, Lanzhou City, Gansu Province Patentee after: Zhu Zhongli Address before: Kangfulu Jinghu District 241000 Anhui city of Wuhu province No. 111 Building 5 2 Patentee before: Peng Changan |
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Effective date of registration: 20201228 Address after: 730000 workshop of group 7, baojiayao village, Qinchuan Town, Lanzhou New District, Lanzhou City, Gansu Province Patentee after: Lanzhou northwest cattle food Co.,Ltd. Address before: 730099 next to No.27 middle school, Wanjia Runze garden, West Railway Station Road, Chengguan District, Lanzhou City, Gansu Province Patentee before: Zhu Zhongli |
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