CN103494234B - Red bean mutton crisp - Google Patents
Red bean mutton crisp Download PDFInfo
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- CN103494234B CN103494234B CN201310396899.9A CN201310396899A CN103494234B CN 103494234 B CN103494234 B CN 103494234B CN 201310396899 A CN201310396899 A CN 201310396899A CN 103494234 B CN103494234 B CN 103494234B
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- 240000001417 Vigna umbellata Species 0.000 title claims abstract description 23
- 235000011453 Vigna umbellata Nutrition 0.000 title claims abstract description 23
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 13
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 13
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 9
- 240000001592 Amaranthus caudatus Species 0.000 claims abstract description 7
- 235000009328 Amaranthus caudatus Nutrition 0.000 claims abstract description 7
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 7
- 229920002261 Corn starch Polymers 0.000 claims abstract description 7
- 241000209035 Ilex Species 0.000 claims abstract description 7
- 235000003332 Ilex aquifolium Nutrition 0.000 claims abstract description 7
- 235000002296 Ilex sandwicensis Nutrition 0.000 claims abstract description 7
- 235000002294 Ilex volkensiana Nutrition 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 7
- 240000006677 Vicia faba Species 0.000 claims abstract description 7
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 7
- 241000219977 Vigna Species 0.000 claims abstract description 7
- 235000010726 Vigna sinensis Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000012735 amaranth Nutrition 0.000 claims abstract description 7
- 239000004178 amaranth Substances 0.000 claims abstract description 7
- 239000008120 corn starch Substances 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000000284 extract Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims description 15
- 239000003814 drug Substances 0.000 claims description 10
- 244000241872 Lycium chinense Species 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 241001666377 Apera Species 0.000 claims description 6
- 240000003915 Lophatherum gracile Species 0.000 claims description 6
- 241001411234 Sagina subulata Species 0.000 claims description 6
- 229940099112 cornstarch Drugs 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000013311 vegetables Nutrition 0.000 claims description 6
- 241000209763 Avena sativa Species 0.000 claims description 3
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- 244000000231 Sesamum indicum Species 0.000 claims description 3
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
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- 208000015380 nutritional deficiency disease Diseases 0.000 abstract description 2
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- 235000015459 Lycium barbarum Nutrition 0.000 abstract 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 2
- 241000283690 Bos taurus Species 0.000 abstract 1
- 244000077995 Coix lacryma jobi Species 0.000 abstract 1
- 241000197861 Leucas Species 0.000 abstract 1
- 241000745390 Lophatherum Species 0.000 abstract 1
- 244000038594 Phyllanthus urinaria Species 0.000 abstract 1
- 244000046146 Pueraria lobata Species 0.000 abstract 1
- 235000010575 Pueraria lobata Nutrition 0.000 abstract 1
- 244000294611 Punica granatum Species 0.000 abstract 1
- 235000014360 Punica granatum Nutrition 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 210000003734 kidney Anatomy 0.000 abstract 1
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- 235000013622 meat product Nutrition 0.000 description 3
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
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- 230000004936 stimulating effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
- Medicines Containing Plant Substances (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention provides a red bean mutton crisp, comprising the following raw materials by weight: 180 to 200 parts of chosen mutton, 40 to 50 parts of corn starch, 30 to 40 parts of sweet rice flour, 60 to 80 parts of red bean, 20 to 30 parts of broad bean, 10 to 20 parts of cowpea, 10 to 20 parts of oat, 10 to 20 parts of coix seed, 30 to 40 parts of amaranth, 5 to 6 parts of wolfberry, 4 to 5 parts of flower of kudzuvine, 4 to 5 parts of malt, 3 to 4 parts of lotus plumule, 3 to 4 parts of roughhaired holly root, 5 to 6 parts of Leucas mollissima Wall., 5 to 6 parts of lophatherum herb, 2 to 3 parts of Phyllanthus urinaria,3 to 4 parts of pomegranate rind, 60 to 80 parts of cola, 30 to 40 parts of yellow rice wine, 20 to 30 parts of minced ginger, 80 to 100 parts of milk, 10 to 40 parts of salt, 20 to 60 parts of white sugar, 10 to 20 parts of monosodium glutamate and a proper amount of water. According to the invention, the red bean mutton crisp contains blood tonifying food materials like red bean and mutton and is especially applicable to people with blood insufficiency; and extracts of medicinal traditional Chinese medicinal materials like malt and wolfberry with spleen invigorating, appetizing, liver nourishing, kidney nourishing effects and the like are added, so the red bean mutton crisp is especially applicable to people with malnutrition and a weak body.
Description
Technical field
The present invention relates generally to food and preparation method thereof technical field, particularly relates to a kind of red bean mutton crisp and preparation method thereof.
Background technology
The kind of the instant meat product on market is little, base is based on fresh meat, but along with the raising of people's living standard, meat product single on market can not meet the life requirement of people, and the nutrition of commercially available instant meat product is also single, do not embody effect that it is auxiliary.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of red bean mutton crisp and preparation method thereof.
The present invention is achieved by the following technical solutions: a kind of red bean mutton crisp, be made up of following raw material: preferably mutton 180-200, cornstarch 40-50, glutinous rice flour 30-40, red bean 60-80, broad bean 20-30, cowpea 10-20, oat 10-20, heart of a lotus seed benevolence 10-20, three-coloured amaranth 30-40, fruit of Chinese wolfberry 5-6, FI puerariae 4-5, Fructus Hordei Germinatus 4-5, lotus nut 3-4, scaly holly root 3-4, north wind grass 5-6, lophatherum gracile 5-6, Sagina subulata 2-3, granatum 3-4, laughable 60-80, yellow rice wine 30-40, ginger end 20-30, milk 80-100, salt 10-40, white granulated sugar 20-60, monosodium glutamate 10-20, water is appropriate.
A preparation method for red bean mutton crisp, comprises the following steps:
(1) after being cleaned by preferred mutton, be cut into bulk, pour in pot, add described yellow rice wine, ginger end, milk, heating simmers 2-3 hour, then mutton chop is pulled out, puts into baking box, bake to savory effusion, takes out, is ground into mutton powder;
(2) after red bean, broad bean, cowpea, oat, heart of a lotus seed benevolence being cleaned, pour in pot, add described cola, heating infusion 1-2 hour, is boiled into pastel, stops heating;
(3) after three-coloured amaranth being cleaned, chopping, after saline sook 1-2 hour, take out, dewatered and washed divides, and obtains dehydrated vegetables for subsequent use;
(4) fruit of Chinese wolfberry, FI puerariae, Fructus Hordei Germinatus, lotus nut, scaly holly root, north wind grass, lophatherum gracile, Sagina subulata, the granatum water heating of 5-10 times amount are extracted, by concentrated for the heating of gained Chinese medicine extract, obtain the concentrated liquid of tradition Chinese medicine;
(5) mutton powder, cornstarch, glutinous rice flour are mixed with the pastel in step 2, dehydrated vegetables, the concentrated liquid of tradition Chinese medicine, constantly stir, add salt, white granulated sugar, monosodium glutamate seasoning, and add appropriate water, after stirring into dough, make crisp short cakes with sesame, encapsulate.
Advantage of the present invention is: a kind of red bean mutton crisp of the present invention, containing the food materials that red bean, mutton etc. are enriched blood, the crowd being particularly suitable for the deficiency of blood eats, with the addition of the extract that Fructus Hordei Germinatus, the fruit of Chinese wolfberry etc. have the Chinese medicine of the effect such as spleen benefiting and stimulating the appetite, liver-kidney tonifying simultaneously, be particularly suitable for malnutrition, weakly people eats.
Detailed description of the invention
A kind of red bean mutton crisp, is made up of following raw material: preferably mutton 180 Kg, cornstarch 40 Kg, glutinous rice flour 30 Kg, red bean 60 Kg, broad bean 20 Kg, cowpea 10 Kg, oat 10 Kg, heart of a lotus seed benevolence 10 Kg, three-coloured amaranth 30 Kg, the fruit of Chinese wolfberry 5 Kg, FI puerariae 4 Kg, Fructus Hordei Germinatus 4 Kg, lotus nut 3 Kg, scaly holly root 3 Kg, north wind grass 5 Kg, lophatherum gracile 5 Kg, Sagina subulata 2 Kg, granatum 3 Kg, laughable 60 Kg, yellow rice wine 30 Kg, ginger end 20 Kg, milk 80 Kg, salt 10 Kg, white granulated sugar 20 Kg, monosodium glutamate 10 Kg, water are appropriate.
A preparation method for red bean mutton crisp, comprises the following steps:
(1) after being cleaned by preferred mutton, be cut into bulk, pour in pot, add described yellow rice wine, ginger end, milk, heating simmers 2 hours, then mutton chop is pulled out, puts into baking box, bake to savory effusion, takes out, is ground into mutton powder;
(2) after red bean, broad bean, cowpea, oat, heart of a lotus seed benevolence being cleaned, pour in pot, add described cola, heating infusion 1-2 hour, is boiled into pastel, stops heating;
(3) after three-coloured amaranth being cleaned, chopping, with saline sook after 1 hour, take out, dewatered and washed divides, and obtains dehydrated vegetables for subsequent use;
(4) fruit of Chinese wolfberry, FI puerariae, Fructus Hordei Germinatus, lotus nut, scaly holly root, north wind grass, lophatherum gracile, Sagina subulata, the granatum water heating of 6 times amount are extracted, by concentrated for the heating of gained Chinese medicine extract, obtain the concentrated liquid of tradition Chinese medicine;
(5) mutton powder, cornstarch, glutinous rice flour are mixed with the pastel in step 2, dehydrated vegetables, the concentrated liquid of tradition Chinese medicine, constantly stir, add salt, white granulated sugar, monosodium glutamate seasoning, and add appropriate water, after stirring into dough, make crisp short cakes with sesame, encapsulate.
Claims (1)
1. a red bean mutton crisp, it is characterized in that, be made up of following raw material: preferably mutton 180-200, cornstarch 40-50, glutinous rice flour 30-40, red bean 60-80, broad bean 20-30, cowpea 10-20, oat 10-20, heart of a lotus seed benevolence 10-20, three-coloured amaranth 30-40, fruit of Chinese wolfberry 5-6, FI puerariae 4-5, Fructus Hordei Germinatus 4-5, lotus nut 3-4, scaly holly root 3-4, north wind grass 5-6, lophatherum gracile 5-6, Sagina subulata 2-3, granatum 3-4, laughable 60-80, yellow rice wine 30-40, ginger end 20-30, milk 80-100, salt 10-40, white granulated sugar 20-60, monosodium glutamate 10-20, water are appropriate; The preparation method of described red bean mutton crisp comprises the following steps:
(1) after being cleaned by preferred mutton, be cut into bulk, pour in pot, add described yellow rice wine, ginger end, milk, heating simmers 2-3 hour, then mutton chop is pulled out, puts into baking box, bake to savory effusion, takes out, is ground into mutton powder;
(2) after red bean, broad bean, cowpea, oat, heart of a lotus seed benevolence being cleaned, pour in pot, add described cola, heating infusion 1-2 hour, is boiled into pastel, stops heating;
(3) after three-coloured amaranth being cleaned, chopping, after saline sook 1-2 hour, take out, dewatered and washed divides, and obtains dehydrated vegetables for subsequent use;
(4) fruit of Chinese wolfberry, FI puerariae, Fructus Hordei Germinatus, lotus nut, scaly holly root, north wind grass, lophatherum gracile, Sagina subulata, the granatum water heating of 5-10 times amount are extracted, by concentrated for the heating of gained Chinese medicine extract, obtain the concentrated liquid of tradition Chinese medicine;
(5) mutton powder, cornstarch, glutinous rice flour are mixed with the pastel in step 2, dehydrated vegetables, the concentrated liquid of tradition Chinese medicine, constantly stir, add salt, white granulated sugar, monosodium glutamate seasoning, and add appropriate water, after stirring into dough, make crisp short cakes with sesame, encapsulate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310396899.9A CN103494234B (en) | 2013-09-04 | 2013-09-04 | Red bean mutton crisp |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310396899.9A CN103494234B (en) | 2013-09-04 | 2013-09-04 | Red bean mutton crisp |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103494234A CN103494234A (en) | 2014-01-08 |
| CN103494234B true CN103494234B (en) | 2015-05-13 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310396899.9A Expired - Fee Related CN103494234B (en) | 2013-09-04 | 2013-09-04 | Red bean mutton crisp |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103815242A (en) * | 2014-01-24 | 2014-05-28 | 五河童师傅食品有限公司 | Crab cream turtle meat glutinous rice flour and preparation method thereof |
| CN106666451A (en) * | 2016-12-29 | 2017-05-17 | 柳州市讯丰养殖有限公司 | Processing method for preserved squab |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1282529A (en) * | 2000-05-22 | 2001-02-07 | 赵子文 | Dewatered snack of mutton soup-roasted bun mixture and its preparing process |
| CN1352898A (en) * | 2000-11-14 | 2002-06-12 | 孙成山 | Edible wild herb stuffing and its preparing process |
| CN1792223A (en) * | 2005-12-31 | 2006-06-28 | 刘�东 | Method for making fancy cakes |
| CN101120803A (en) * | 2006-08-11 | 2008-02-13 | 王宇 | Method for manufacturing Chinese style hamburger |
| CN101744306A (en) * | 2008-12-18 | 2010-06-23 | 褚景山 | Meat pie and manufacturing method |
| CN102048176A (en) * | 2009-11-09 | 2011-05-11 | 重庆市永川区永双科技有限公司 | Mutton pancake preparing method |
| CN102626229A (en) * | 2012-04-28 | 2012-08-08 | 福建绿河谷农牧有限公司 | Method for making sauced mutton |
-
2013
- 2013-09-04 CN CN201310396899.9A patent/CN103494234B/en not_active Expired - Fee Related
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1282529A (en) * | 2000-05-22 | 2001-02-07 | 赵子文 | Dewatered snack of mutton soup-roasted bun mixture and its preparing process |
| CN1352898A (en) * | 2000-11-14 | 2002-06-12 | 孙成山 | Edible wild herb stuffing and its preparing process |
| CN1792223A (en) * | 2005-12-31 | 2006-06-28 | 刘�东 | Method for making fancy cakes |
| CN101120803A (en) * | 2006-08-11 | 2008-02-13 | 王宇 | Method for manufacturing Chinese style hamburger |
| CN101744306A (en) * | 2008-12-18 | 2010-06-23 | 褚景山 | Meat pie and manufacturing method |
| CN102048176A (en) * | 2009-11-09 | 2011-05-11 | 重庆市永川区永双科技有限公司 | Mutton pancake preparing method |
| CN102626229A (en) * | 2012-04-28 | 2012-08-08 | 福建绿河谷农牧有限公司 | Method for making sauced mutton |
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| CN103494234A (en) | 2014-01-08 |
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