CN103637143B - A kind of halogen material of sauce spiced mutton goods and the method for making sauce spiced mutton goods - Google Patents
A kind of halogen material of sauce spiced mutton goods and the method for making sauce spiced mutton goods Download PDFInfo
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- CN103637143B CN103637143B CN201310619566.8A CN201310619566A CN103637143B CN 103637143 B CN103637143 B CN 103637143B CN 201310619566 A CN201310619566 A CN 201310619566A CN 103637143 B CN103637143 B CN 103637143B
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- 229910052736 halogen Inorganic materials 0.000 title claims abstract description 49
- 150000002367 halogens Chemical class 0.000 title claims abstract description 49
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- 238000000034 method Methods 0.000 title claims abstract description 31
- 239000007788 liquid Substances 0.000 claims abstract description 61
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- 238000002360 preparation method Methods 0.000 claims abstract description 24
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- 239000002994 raw material Substances 0.000 claims abstract description 16
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- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 8
- 244000062250 Kaempferia rotunda Species 0.000 claims abstract description 8
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- 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 claims abstract description 7
- 229930006000 Sucrose Natural products 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
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- 241000756943 Codonopsis Species 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 description 1
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- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
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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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of halogen material of sauce spiced mutton goods, be made up of raw material kaempferia galamga, cassia bark, Radix Glycyrrhizae, nutmeg, cloves, pepper, white sugar, monosodium glutamate, salt.The preparation method that the invention also discloses sauce spiced mutton comprise first mutton is taken off have a strong smell, again by de-mutton of having a strong smell at above-mentioned halogen material and miscella and carry out boiling alternatively and get final product in flavouring liquid.De-technique of having a strong smell in sauce spiced mutton preparation method of the present invention is simple and convenient, and strong operability, cost is low, successful.The present invention is directed to mutton, by distinctive halogen material formula, by the just right rational proportion of each amounts of components and control, unique flavor, use the mutton that the dry fruit beetle preparation method of this halogen material makes, taste is dense, by the use of the miscella of specific proportioning, make the taste of sauce spiced mutton more outstanding, by the application of the pure natural flavouring liquid of specific proportioning, make the special taste delicate fragrance of sauce spiced mutton, local flavor is long, shelf-life reaches 12 months, is convenient to promote, remarkable in economical benefits.
Description
Technical field
The present invention relates to a kind of halogen material and use halogen material to carry out the method for dry fruit beetle making, especially a kind of halogen material being exclusively used in sauce spiced mutton and the method utilizing this halogen material to carry out sauce spiced mutton goods to make.
Background technology
Stewed meat products is the large series products of one in Chinese style meat products, and be also increase Chinese style meat products type faster at present, its quality is agreeable to the taste, and sense of taste enriches, and pleasant aroma, likes by consumer deeply.At present, stewed meat products on the market mainly contains sauce pot-stewed chicken meat, sauce Spiced beef, sauce halogen pork, sauced duck meat meat, sauce halogen goose product etc.And due to the intrinsic smell of mutton of mutton, when being conventionally made as sauce spiced and stewed food, many consumers hang back, and greatly have impact on its sales promotion.
For the smell of mutton problem of mutton, current pertinent art has carried out some researchs to the de-technique of having a strong smell of mutton, such as disclosed in Chinese invention patent application CN102669642A containing radish, mung bean, shallots etc. are precooked in liquid and carry out de-having a strong smell of precooking, disclosed in Chinese patent application CN10199715A by mutton containing fennel seeds, tsaoko, the spices of the root of Dahurain angelica and containing cyclodextrin, carry out in the soup stock of ethyl maltol etc. that slaking is de-has a strong smell, disclose mutton in Chinese patent application CN101647586A containing cooking wine, vinegar, raw meat is pickled in the pickling liquid of pepper powder.These de-processing steps of having a strong smell are all too complicated.
Summary of the invention
For above problem, the object of this invention is to provide a kind of halogen material of using when making sauce spiced and stewed food for mutton, this halogen material for mutton peculiar taste and allocate especially, the sauce spiced mutton taste of making is dense, unique flavor.
The present invention also aims to provide a kind of uses above-mentioned special halogen material to make the method for sauce spiced mutton.
The present invention is by the following technical solutions:
A halogen material for sauce spiced mutton goods, with parts by weight, is made up of following raw material: kaempferia galamga 0.3-0.6 part, preferably 0.5 part, cassia bark 2-3 part, preferably 2 parts, Radix Glycyrrhizae 0.5-1 part, preferably 1 part, nutmeg 1-2 part, preferably 1 part, cloves 1-2 part, preferably 1 part, pepper 1-3 part, preferably 2 parts, white sugar 3-5 part, preferably 4 parts, monosodium glutamate 1-6 part, preferably 2 parts, salt 13-18 part, preferably 16 parts.
Use the halogen material of above-mentioned sauce spiced mutton goods to make a method for sauce spiced mutton goods, comprising:
(1) the de-of mutton is had a strong smell: according to mutton: mutton is immersed in take off by the weight ratio of the de-liquid=1:1-2 that has a strong smell has a strong smell in liquid, each 1 hour, frequently stir in immersion process, the preparation method of de-liquid of having a strong smell is: by clear water: green tea: the weight ratio of rice=100:1-1.5:1-2, clear water is boiled, and the rice of green tea and parcel is put into the clear water that boils and naturally cool to room temperature and get final product;
(2) the boiling of de-sheep oil of having a strong smell: suety according to sheep: the weight ratio of the de-liquid=1:1-2 that has a strong smell is put into de-liquid of having a strong smell soak suety for sheep, each 1 hour, frequently stir, drain suety for de-sheep of having a strong smell again, stripping and slicing, heating frying pan puts into 100-150 DEG C that de-sheep of having a strong smell is suety to be boiled and get final product, and the preparation method of de-liquid of having a strong smell is identical with step (1);
(3) de-boiling of having a strong smell: the clear water adding 50-100 times of halogen material weight portion in halogen material, 90-100 DEG C of 30-60min is remained on after boiling, add by the miscella of de-have a strong smell sheep oil and the lard of 1:1 weight ratio, infusion 8-15 minute, add de-mutton of having a strong smell again, boil rear continuation infusion 2.5 hours-3 hours and get final product, wherein, halogen material is 1:10-25 with the weight ratio of de-mutton of having a strong smell.
A kind of method of preferred making sauce spiced mutton goods, the method is also included in the boiling process of above-mentioned steps (3), the flavouring liquid accounting for de-mutton 0.1%-0.5% weight of having a strong smell is added again after adding de-mutton of having a strong smell, flavouring liquid is made up of the raw material components of following weight portion: 10-12 part four-o'clock, preferably 11 parts, 2-3 part orange peel, preferably 2.5 parts, 3-5 part pomelo peel, preferably 4.5 parts.The mixture of the extract (as water extract, ethanol extract etc.) of above-mentioned three kinds of raw materials is flavouring liquid.
Preferably, make before sauce spiced mutton goods are also included in boiling and optionally mutton is repaired, and be cut into strip; Preferably, room temperature vacuum packaging sterilizing is again naturally cooled to, so that store keeping and sell after the method for making sauce spiced mutton goods is also included in boiling.
In the preparation method of a kind of sauce spiced mutton provided by the invention, de-technique of having a strong smell is simple and convenient, adopts specific de-liquid of having a strong smell, Be very effective, general mutton is soaked and once can remove smell of mutton completely, for very serious serious of smell of mutton, also only need three immersion can remove smell of mutton completely, take off compared with technique of having a strong smell with more existing, step is simple and convenient, strong operability, cost is low, successful and by step simplify impact.
The present invention is directed to mutton, by distinctive halogen material formula, by to the just right rational proportion of each amounts of components and control, unique flavor, use the mutton that the dry fruit beetle preparation method of this halogen material makes, taste is dense, by the use of the miscella of specific proportioning, make the taste of sauce spiced mutton more outstanding, on this basis, inventor have developed a kind of pure natural flavouring liquid, the pure natural flavouring liquid of this specific proportioning is added in sauce spiced mutton process, can make the taste of sauce spiced mutton outside dense giving prominence to, also feel unique delicate fragrance with a kind of, local flavor is long, effect surpasss the expectation, extensively like by consumer and welcome, shelf-life reaches 12 months, the shelf time is long, be convenient to promote, remarkable in economical benefits.
Detailed description of the invention
All features disclosed in this description, or the step in disclosed all methods or process, except mutually exclusive feature and/or step, all can combine by any way.
Arbitrary feature disclosed in this description (comprising any accessory claim, summary), unless specifically stated otherwise, all can be replaced by other equivalences or the alternative features with similar object.That is, unless specifically stated otherwise, each feature is an example in a series of equivalence or similar characteristics.
Embodiment 1
The present embodiment provides a kind of preparation method of sauce spiced mutton goods, and step is as follows:
(1) preparation of halogen material: take raw material according to following weight and mix: kaempferia galamga 0.5 part, 2 parts, cassia bark, 1 part, Radix Glycyrrhizae, nutmeg 1 part, cloves 1 part, 2 parts, pepper, white sugar 4 parts, monosodium glutamate 2 parts, salt 16 parts;
(2) preparation of flavouring liquid: flavouring liquid is made up of the raw material of following weight portion: 11 portions of four-o'clocks, 2.5 parts of orange peels, 4.5 parts of pomelo peels, the mixture of the extract of above-mentioned three kinds of raw materials is flavouring liquid;
(3) preparation of de-liquid of having a strong smell: by clear water: green tea: the weight ratio of rice=100:1:1, clear water is boiled, and the rice of green tea and gauze parcel is put into the clear water boiled, naturally cool to room temperature and namely obtain de-liquid of having a strong smell;
(4) the de-of mutton is had a strong smell: choose qualified mutton, and finishing is shaped, according to mutton: mutton is immersed in take off by the weight ratio of the de-liquid=1:1 that has a strong smell has a strong smell in liquid, each 1 hour, soaks twice, frequently stirs;
(5) the boiling of de-sheep oil of having a strong smell: suety according to sheep: the weight ratio of the de-liquid=1:1 that has a strong smell is put into de-liquid of having a strong smell soak suety for sheep 1 hour, frequently stirs, then drains suety for de-sheep of having a strong smell, stripping and slicing, heating frying pan puts into 120-130 DEG C that sheep is suety to be boiled and get final product;
(6) de-boiling of having a strong smell: the clear water adding 80 times of halogen material weight portions in halogen material, 90-100 DEG C of 40min is remained on after boiling, add the miscella be made up of with lard the de-sheep oil of having a strong smell of 1:1 weight ratio, infusion 12 minutes, add the de-mutton of having a strong smell of 25 times of halogen material weight portions again, add the flavouring liquid accounting for de-mutton 0.25% weight of having a strong smell, boil rear continuation infusion 2 hours 40 minutes;
(7) after naturally cooling to room temperature, vacuum packaging and 121 DEG C of sterilizing 20min and get final product.
Embodiment 2
The present embodiment provides a kind of preparation method of sauce spiced mutton goods, and step is as follows:
(1) preparation of halogen material: take raw material according to following weight and mix: kaempferia galamga 0.6 part, 3 parts, cassia bark, 0.5 part, Radix Glycyrrhizae, nutmeg 2 parts, cloves 1.5 parts, 3 parts, pepper, white sugar 5 parts, monosodium glutamate 5 parts, salt 18 parts;
(2) preparation of flavouring liquid: flavouring liquid is made up of the raw material of following weight portion: 12 portions of four-o'clocks, 3 parts of orange peels, 5 parts of pomelo peels, the mixture of the extract of above-mentioned three kinds of raw materials is flavouring liquid;
(3) preparation of de-liquid of having a strong smell: by clear water: green tea: the weight ratio of rice=100:1.5:1, clear water is boiled, and the rice of green tea and gauze parcel is put into the clear water boiled, naturally cool to room temperature and namely obtain de-liquid of having a strong smell;
(4) the de-of mutton is had a strong smell: choose qualified mutton, and finishing is shaped, according to mutton: mutton to be immersed in de-liquid of having a strong smell 1 hour by the weight ratio of the de-liquid=1:1.5 that has a strong smell, and frequently stirs;
(5) the boiling of de-sheep oil of having a strong smell: suety according to sheep: the weight ratio of the de-liquid=1:1 that has a strong smell is put into de-liquid of having a strong smell soak suety for sheep 1 hour, frequently stirs, then drains suety for de-sheep of having a strong smell, stripping and slicing, heating frying pan puts into 110-120 DEG C that sheep is suety to be boiled and get final product;
(6) de-boiling of having a strong smell: the clear water adding 100 times of halogen material weight portions in halogen material, 90-100 DEG C of 60min is remained on after boiling, add by the miscella of de-have a strong smell sheep oil and the lard of 1:1 weight ratio, infusion 15 minutes, add the de-mutton of having a strong smell of 20 times of halogen material weight portions again, add the flavouring liquid accounting for de-mutton 0.5% weight of having a strong smell, boil rear continuation infusion 3 hours;
(7) after naturally cooling to room temperature, vacuum packaging and 121 DEG C of sterilizing 20min and get final product.
Embodiment 3
The present embodiment provides a kind of preparation method of sauce spiced mutton goods, and step is as follows:
(1) preparation of halogen material: take raw material according to following weight and mix: kaempferia galamga 0.3 part, 2.5 parts, cassia bark, 0.8 part, Radix Glycyrrhizae, nutmeg 1.3 parts, cloves 2 parts, 1 part, pepper, white sugar 3 parts, monosodium glutamate 1 part, salt 13 parts;
(2) preparation of flavouring liquid: flavouring liquid is made up of the raw material of following weight portion: 10 portions of four-o'clocks, 2 parts of orange peels, 3 parts of pomelo peels, the mixture of the extract of above-mentioned three kinds of raw materials is flavouring liquid;
(3) preparation of de-liquid of having a strong smell: by clear water: green tea: the weight ratio of rice=100:1:2, clear water is boiled, and the rice of green tea and gauze parcel is put into the clear water boiled, naturally cool to room temperature and namely obtain de-liquid of having a strong smell;
(4) the de-of mutton is had a strong smell: choose qualified mutton, and finishing is shaped, according to mutton: mutton to be immersed in de-liquid of having a strong smell 1 hour by the weight ratio of the de-liquid=1:2 that has a strong smell, and frequently stirs;
(5) the boiling of de-sheep oil of having a strong smell: suety according to sheep: the weight ratio of the de-liquid=1:1.5 that has a strong smell is put into de-liquid of having a strong smell soak suety for sheep 1 hour, frequently stirs, then drains suety for de-sheep of having a strong smell, stripping and slicing, heating frying pan puts into 130-150 DEG C that sheep is suety to be boiled and get final product;
(6) de-boiling of having a strong smell: the clear water adding 50 times of halogen material weight portions in halogen material; 90-100 DEG C of 30min is remained on after boiling; add the miscella be made up of with lard the de-sheep oil of having a strong smell of 1:1 weight ratio; infusion 8 minutes; add the de-mutton of having a strong smell of 10 times of halogen material weight portions again; add the flavouring liquid accounting for de-mutton 0.1% weight of having a strong smell, boil rear continuation infusion 2.5 hours;
(7) after naturally cooling to room temperature, vacuum packaging and 121 DEG C of sterilizing 20min and get final product.
Embodiment 4 effect assessment
The preparation method of control group sauce spiced mutton is roughly the same with embodiment 1, and difference is: (1) halogen material formula is different; (2) flavouring liquid is not used.
Halogen material formula consists of: kaempferia galamga 2 liang, the root of Dahurain angelica 1 liang, galingal 1 liang, Asian puccoon 1 liang, dried orange peel 1 liang, Radix Codonopsis is a little, 1 liang, meat button, 1 liang, red bean button, white 1 liang, button, fructus amomi 1 liang, tsaoko 5, fragrant fruit 3,1 liang, cassia bark, spiceleaf 1 liang, cloves 1 liang, finish pull out 1 liang, aniseed 2 liang, 1 liang, Chinese prickly ash, 1 liang, fennel.
The possible degree that the sauce spiced mutton goods adopting random double blind test to evaluate the present embodiment 1-3 accept consumer.Avoid bias, lower as far as possible consumer in assessment process unblinding may, therefore the specification of control group sauce spiced mutton and packaging and specification of the present invention and packaging are taked unified standard, the mouthfeel of Blind Test contrast and sample and fragrance.Due to the standard that the domestic effect assessment to sauce spiced mutton is indefinite, therefore the applicant sets artificial scoring method.Namely get a part of invention sauce spiced mutton as sample, separately get the packing of part contrast sauce spiced mutton, allow consumer taste by random device, respectively its mouthfeel, fragrance are evaluated, and mark on form.With compare, think and the project more liked be designated as 10.0 points, be correspondingly in addition designated as 5.0 points; Relatively have their own characteristics each, be designated as 7.5 points respectively; The two is not liked, is respectively designated as 5.0 points.Adopt SPSSl3.0 statistics analysis software package building database, by blind test result input computer, adopt SPSSl3.0 statistical software being described property statistics, add up 200 data, inferential analysis adopts t inspection.Sample is carried out statistical analysis with the result contrasted, draws: sample with contrast mouthfeel and compare, embodiment 1 is t=3.892 ﹥ t
0.01(199)=2.601, embodiment 2 is t=3.561 ﹥ t
0.01(199)=2.601, embodiment 3 is t=3.873 ﹥ t
0.01(199)=2.601, Consumers' Acceptance difference is all extremely remarkable compared with control group, and consumer pole is higher to the sauce spiced mutton acceptance of the present embodiment significantly; Sample with contrast fragrance and compare, embodiment 1 is t=3.0151 ﹥ t
0.01(199)=2.601, embodiment 2 is t=2.9586 ﹥ t
0.01(199)=2.601, embodiment 3 is t=2.961 ﹥ t
0.01(199)=2.601, compared with control group, Consumers' Acceptance difference is all extremely remarkable, and consumer pole is higher to the acceptance of the sauce spiced mutton of the present embodiment significantly.The sauce spiced mutton goods of the 1-3 of the present embodiment have obvious advantage as can be seen here, have good market prospects.
The present invention is not limited to aforesaid detailed description of the invention.The present invention expands to any new feature of disclosing in this manual or any combination newly, and the step of the arbitrary new method disclosed or process or any combination newly.
Claims (5)
1. the halogen material of sauce spiced mutton goods makes the method for sauce spiced mutton goods, it is characterized in that, the method adopts the halogen material of sauce spiced mutton goods, with parts by weight, be made up of following raw material: kaempferia galamga 0.3-0.6 part, cassia bark 2-3 part, Radix Glycyrrhizae 0.5-1 part, nutmeg 1-2 part, cloves 1-2 part, pepper 1-3 part, white sugar 3-5 part, monosodium glutamate 1-6 part, salt 13-18 part;
Concrete grammar comprises:
(1) the de-of mutton is had a strong smell: according to mutton: mutton is immersed in take off by the weight ratio of the de-liquid=1:1-2 that has a strong smell has a strong smell in liquid, each 1 hour, frequently stir in immersion process, the preparation method of described de-liquid of having a strong smell is: by clear water: green tea: the weight ratio of rice=100:1-1.5:1-2, clear water is boiled, and the rice of green tea and parcel is put into the clear water that boils and naturally cool to room temperature and get final product;
(2) the boiling of de-sheep oil of having a strong smell: suety according to sheep: the weight ratio of the de-liquid=1:1-2 that has a strong smell is put into de-liquid of having a strong smell soak suety for sheep, each 1 hour, frequently stir, drain suety for de-sheep of having a strong smell again, stripping and slicing, heating frying pan puts into 100-150 DEG C that de-sheep of having a strong smell is suety to be boiled and get final product, and the preparation method of described de-liquid of having a strong smell is identical with step (1);
(3) de-boiling of having a strong smell: the clear water adding 50-100 times of halogen material weight portion in halogen material, 90-100 DEG C of 30-60min is remained on after boiling, add the miscella be made up of with lard the de-sheep oil of having a strong smell of 1:1 weight ratio, infusion 8-15 minute, add de-mutton of having a strong smell again, boil rear continuation infusion 2.5 hours-3 hours and get final product, described halogen material is 1:10-25 with the weight ratio of de-mutton of having a strong smell.
2. the halogen material of sauce spiced mutton goods makes the method for sauce spiced mutton goods, it is characterized in that, the method adopts the halogen material of sauce spiced mutton goods, with parts by weight, be made up of following raw material: kaempferia galamga 0.5 part, 2 parts, cassia bark, 1 part, Radix Glycyrrhizae, nutmeg 1 part, cloves 1 part, 2 parts, pepper, white sugar 4 parts, monosodium glutamate 2 parts, salt 16 parts;
Concrete grammar comprises:
(1) the de-of mutton is had a strong smell: according to mutton: mutton is immersed in take off by the weight ratio of the de-liquid=1:1-2 that has a strong smell has a strong smell in liquid, each 1 hour, frequently stir in immersion process, the preparation method of described de-liquid of having a strong smell is: by clear water: green tea: the weight ratio of rice=100:1-1.5:1-2, clear water is boiled, and the rice of green tea and parcel is put into the clear water that boils and naturally cool to room temperature and get final product;
(2) the boiling of de-sheep oil of having a strong smell: suety according to sheep: the weight ratio of the de-liquid=1:1-2 that has a strong smell is put into de-liquid of having a strong smell soak suety for sheep, each 1 hour, frequently stir, drain suety for de-sheep of having a strong smell again, stripping and slicing, heating frying pan puts into 100-150 DEG C that de-sheep of having a strong smell is suety to be boiled and get final product, and the preparation method of described de-liquid of having a strong smell is identical with step (1);
(3) de-boiling of having a strong smell: the clear water adding 50-100 times of halogen material weight portion in halogen material, 90-100 DEG C of 30-60min is remained on after boiling, add the miscella be made up of with lard the de-sheep oil of having a strong smell of 1:1 weight ratio, infusion 8-15 minute, add de-mutton of having a strong smell again, boil rear continuation infusion 2.5 hours-3 hours and get final product, described halogen material is 1:10-25 with the weight ratio of de-mutton of having a strong smell.
3. the halogen material as sauce spiced mutton goods according to claim 1 or claim 2 makes the method for sauce spiced mutton goods, it is characterized in that, also be included in the boiling process of step (3), after adding de-mutton of having a strong smell, add the flavouring liquid accounting for de-mutton 0.1%-0.5% weight of having a strong smell again, described flavouring liquid is made up of the raw material components of following weight portion: 10-12 part four-o'clock, 2-3 part orange peel, 3-5 part pomelo peel.
4. the halogen material as sauce spiced mutton goods according to claim 1 or claim 2 makes the method for sauce spiced mutton goods, it is characterized in that, repairs, and be cut into strip before being also included in boiling to mutton.
5. the halogen material as sauce spiced mutton goods according to claim 1 or claim 2 makes the method for sauce spiced mutton goods, it is characterized in that, naturally cools to room temperature vacuum packaging sterilizing again after being also included in boiling.
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| CN104489718A (en) * | 2014-11-29 | 2015-04-08 | 张旭 | Health mutton |
| CN104544356A (en) * | 2014-12-22 | 2015-04-29 | 张登友 | Making method of de-odorized healthy goat offal soup |
| CN105077312A (en) * | 2015-09-09 | 2015-11-25 | 重庆市川瑞俞厨食品有限公司 | Preparation method of medicine-flavored mutton shashlik |
| CN105747115A (en) * | 2016-02-25 | 2016-07-13 | 和县鸡笼山调味品有限责任公司 | Mutton pretreatment method for preparing mutton chili sauce |
| CN105851893A (en) * | 2016-04-19 | 2016-08-17 | 凤阳县中都食品有限公司 | Method for marinating sauced mutton |
| CN106136088A (en) * | 2016-06-23 | 2016-11-23 | 河源市兴睿食品科技开发有限公司 | Halogen meat and preparation method thereof |
| CN106307408A (en) * | 2016-08-18 | 2017-01-11 | 姜敏 | Mutton flavoring marinade and preparing method thereof |
| CN111374293A (en) * | 2020-04-14 | 2020-07-07 | 海南玎缘宝玉石有限公司 | Preparation method of marinated product with good mouthfeel and effects of nourishing blood and tonifying qi |
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| CN100393245C (en) * | 2006-03-16 | 2008-06-11 | 王艺龙 | Production of gristle food |
| CN101313741B (en) * | 2007-06-01 | 2013-04-03 | 顾安蓓 | Method of preparing novel composite aromatic condiment |
| CN101194729B (en) * | 2007-12-26 | 2011-03-23 | 蒋越 | Chopped meat made from multiple meats, production method and uses thereof |
| CN101744308A (en) * | 2008-12-10 | 2010-06-23 | 赵福伟 | Method for preparing attach skin mutton hot pot |
| CN102204694B (en) * | 2011-04-27 | 2013-03-27 | 成都大学 | Manufacturing method of tea scented sauced meat dried by air |
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