CN103652985A - Cistanche canned mutton and preparation method thereof - Google Patents
Cistanche canned mutton and preparation method thereof Download PDFInfo
- Publication number
- CN103652985A CN103652985A CN201310584661.9A CN201310584661A CN103652985A CN 103652985 A CN103652985 A CN 103652985A CN 201310584661 A CN201310584661 A CN 201310584661A CN 103652985 A CN103652985 A CN 103652985A
- Authority
- CN
- China
- Prior art keywords
- parts
- mutton
- cistanche
- canned
- saline cistanche
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000005787 Cistanche Species 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 22
- 239000011780 sodium chloride Substances 0.000 claims abstract description 22
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000013372 meat Nutrition 0.000 claims abstract description 16
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- 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 10
- 239000000654 additive Substances 0.000 claims abstract description 10
- 230000000996 additive effect Effects 0.000 claims abstract description 10
- 239000000052 vinegar Substances 0.000 claims abstract description 10
- 235000021419 vinegar Nutrition 0.000 claims abstract description 10
- 238000003672 processing method Methods 0.000 claims abstract description 8
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 7
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 7
- 241000963384 Zingiber mioga Species 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 239000005720 sucrose Substances 0.000 claims description 9
- 235000008658 Artemisia capillaris Nutrition 0.000 claims description 6
- 241000092668 Artemisia capillaris Species 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 240000000249 Morus alba Species 0.000 claims description 6
- 235000008708 Morus alba Nutrition 0.000 claims description 6
- 244000046146 Pueraria lobata Species 0.000 claims description 6
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 244000077995 Coix lacryma jobi Species 0.000 claims description 3
- 235000008440 Crataegus cuneata Nutrition 0.000 claims description 3
- 244000160089 Crataegus cuneata Species 0.000 claims description 3
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 claims description 3
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 240000001085 Trapa natans Species 0.000 claims description 3
- 235000014364 Trapa natans Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 235000009165 saligot Nutrition 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000003814 drug Substances 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000005911 diet Nutrition 0.000 abstract 2
- 230000037213 diet Effects 0.000 abstract 2
- 235000003826 Artemisia Nutrition 0.000 abstract 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 abstract 1
- 241000606540 Chione venosa Species 0.000 abstract 1
- 235000019687 Lamb Nutrition 0.000 abstract 1
- 244000030166 artemisia Species 0.000 abstract 1
- 235000009052 artemisia Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 235000013402 health food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
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
- A23L13/40—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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses cistanche canned mutton and a processing method thereof. The cistanche canned mutton is prepared from the following raw materials in weight part: 60-80 parts of lamb leg meat, 30-40 parts of fat pork, 6-8 parts of cistanche, 2-4 parts of artemisia capillaries, 2-4 parts of buckwheat hulls, 2-3 parts of radix puerariae, 2-4 parts of semen cassiae, 2-4 parts of fruit of mioga ginger, 2-3 parts of cortex mori, 3-5 parts of table salt, 1-2 parts of citric acid, 4-6 parts of white vinegar, 2-3 parts of cane sugar and 5-8 parts of a nutrition additive. The invention provides cistanche canned mutton and the processing method thereof and belongs to the field of health care food processing; according to the invention, the Chinese herbal medicinal ingredient adopting the cistanche as the main raw material is reasonably matched with mutton, and the mixture is processed to produce medicated diet cans with the health care effect, so that the ancient traditional Chinese medicine health care medicated diet namely the cistanche mutton can be easier for more consumers to eat.
Description
?
Technical field
The present invention relates to a kind of saline cistanche canned mutton and preparation method thereof, belong to food processing technology field.
Background technology
Mutton is the common food on China's dining table, especially in the comparatively cold north, especially because its warm character is deeply welcomed by the people.On present market, mutton product is comparatively single, is mostly the spiced and stewed food of new fresh mutton or mutton, therefore, develops multiple mutton goods, can fully meet the need of market, and more selects to consumers in general.
Summary of the invention
The invention provides a kind of saline cistanche canned mutton and preparation method thereof, to meet the need of market and consumer's needs.
The present invention is achieved by the following technical solutions:
A saline cistanche canned mutton, it is characterized in that being made by the raw material of following weight portion:
Gigot meat 60-80, lard 30-40, saline cistanche 6-8, Artemisia capillaris 2-4, buckwheat shell 2-4, root of kudzu vine 2-3, cassia seed 2-4, Fruit of Mioga Ginger 2-4, root bark of white mulberry 2-3, salt 3-5, citric acid 1-2, light-coloured vinegar 4-6, sucrose 2-3, nourishing additive agent 5-8;
Described nourishing additive agent is to be mixed by coix seed oil, water chestnut starch, Chinese hawthorn seed powder 1-2:3-5:3-5.
The processing method of described saline cistanche canned mutton, is characterized in that comprising the following steps:
(1) Artemisia capillaris, buckwheat shell, the root of kudzu vine, cassia seed, Fruit of Mioga Ginger, the root bark of white mulberry are added in suitable quantity of water, heating is extracted, and obtains extract;
(2) gigot meat is boned, clean stripping and slicing, lard is cleaned stripping and slicing, then puts into pot, puts into light-coloured vinegar, sucrose, and big fire frying makes light-coloured vinegar, sucrose are coated in uniformly cube meat surface by cube meat;
(3) cube meat of above-mentioned processing is put into pot, then the residual components such as decoction liquor and saline cistanche, salt, citric acid, nourishing additive agent are added wherein, heating infusion, stewing rotten to mutton, take the dish out of the pot, cooling rear employing is canned, and Sterilized tuyere obtains.
A little of the present invention:
The invention provides a kind of saline cistanche canned mutton and processing method thereof, belong to health food manufacture field, take saline cistanche as main traditional Chinese medicine ingredients and mutton rational proportion, through processing, produce and there is health-care efficacy canned medical food, this ancient Traditional Chinese health herbal cuisine of saline cistanche mutton can more easily be eaten by more consumers in general.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
A processing method for saline cistanche canned mutton, it is characterized in that being made by the raw material of following weight portion:
Gigot meat 80, lard 40, saline cistanche 8, Artemisia capillaris 2, buckwheat shell 4, the root of kudzu vine 3, cassia seed 4, Fruit of Mioga Ginger 2, the root bark of white mulberry 2, salt 5, citric acid 1, light-coloured vinegar 6, sucrose 3, nourishing additive agent 8;
Described nourishing additive agent is to be mixed by coix seed oil, water chestnut starch, Chinese hawthorn seed powder 2:3:3.
The processing method of described saline cistanche canned mutton, is characterized in that comprising the following steps:
(1) Artemisia capillaris, buckwheat shell, the root of kudzu vine, cassia seed, Fruit of Mioga Ginger, the root bark of white mulberry are added in suitable quantity of water, heating is extracted, and obtains extract;
(2) gigot meat is boned, clean stripping and slicing, lard is cleaned stripping and slicing, then puts into pot, puts into light-coloured vinegar, sucrose, and big fire frying makes light-coloured vinegar, sucrose are coated in uniformly cube meat surface by cube meat;
(3) cube meat of above-mentioned processing is put into pot, then the residual components such as decoction liquor and saline cistanche, salt, citric acid, nourishing additive agent are added wherein, heating infusion, stewing rotten to mutton, take the dish out of the pot, cooling rear employing is canned, and Sterilized tuyere obtains.
The invention provides a kind of saline cistanche canned mutton and processing method thereof, belong to health food manufacture field, take saline cistanche as main traditional Chinese medicine ingredients and mutton rational proportion, through processing, produce and there is health-care efficacy canned medical food, this ancient Traditional Chinese health herbal cuisine of saline cistanche mutton can more easily be eaten by more consumers in general.
Claims (2)
1. a saline cistanche canned mutton, it is characterized in that being made by the raw material of following weight portion:
Gigot meat 60-80, lard 30-40, saline cistanche 6-8, Artemisia capillaris 2-4, buckwheat shell 2-4, root of kudzu vine 2-3, cassia seed 2-4, Fruit of Mioga Ginger 2-4, root bark of white mulberry 2-3, salt 3-5, citric acid 1-2, light-coloured vinegar 4-6, sucrose 2-3, nourishing additive agent 5-8;
Described nourishing additive agent is to be mixed by coix seed oil, water chestnut starch, Chinese hawthorn seed powder 1-2:3-5:3-5.
2. a processing method for saline cistanche canned mutton as claimed in claim 1, is characterized in that comprising the following steps:
(1) Artemisia capillaris, buckwheat shell, the root of kudzu vine, cassia seed, Fruit of Mioga Ginger, the root bark of white mulberry are added in suitable quantity of water, heating is extracted, and obtains extract;
(2) gigot meat is boned, clean stripping and slicing, lard is cleaned stripping and slicing, then puts into pot, puts into light-coloured vinegar, sucrose, and big fire frying makes light-coloured vinegar, sucrose are coated in uniformly cube meat surface by cube meat;
(3) cube meat of above-mentioned processing is put into pot, then the residual components such as decoction liquor and saline cistanche, salt, citric acid, nourishing additive agent are added wherein, heating infusion, stewing rotten to mutton, take the dish out of the pot, cooling rear employing is canned, and Sterilized tuyere obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310584661.9A CN103652985A (en) | 2013-11-20 | 2013-11-20 | Cistanche canned mutton and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310584661.9A CN103652985A (en) | 2013-11-20 | 2013-11-20 | Cistanche canned mutton and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103652985A true CN103652985A (en) | 2014-03-26 |
Family
ID=50292704
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310584661.9A Pending CN103652985A (en) | 2013-11-20 | 2013-11-20 | Cistanche canned mutton and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103652985A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207189A (en) * | 2014-07-04 | 2014-12-17 | 四川省汇泉罐头食品有限公司 | Making method of black bean mutton soup can |
| CN104856052A (en) * | 2015-04-29 | 2015-08-26 | 安徽先知缘食品有限公司 | Crisping pig ear can and processing technology thereof |
| CN105231295A (en) * | 2015-08-31 | 2016-01-13 | 韩久树 | Fragrant and delicious health-care pork chop and preparation method thereof |
| CN108030038A (en) * | 2017-12-11 | 2018-05-15 | 长春三真实业有限公司 | A kind of establishing-Yang facilitates cake |
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|---|---|---|---|---|
| CN1083319A (en) * | 1993-01-19 | 1994-03-09 | 卫之祥 | Canned medical food |
| CN1262895A (en) * | 1999-02-10 | 2000-08-16 | 甘肃临夏州星月清真食品有限责任公司 | Processing method of retort pouch bone-in mutton |
| CN1287807A (en) * | 2000-09-25 | 2001-03-21 | 申黔秀 | Method for making cooked mutton with ginkgo and hongcao |
| CN1463631A (en) * | 2002-06-14 | 2003-12-31 | 黄敬翔 | Method for making little goat chafing dish possessing medical functions |
| CN1977662A (en) * | 2005-11-30 | 2007-06-13 | 成都中医药大学 | New use of Chinese angelica, ginger mutton soup |
| CN101116513A (en) * | 2007-07-13 | 2008-02-06 | 于洪文 | Degreasing medicinal mutton |
| CN101455410A (en) * | 2009-01-02 | 2009-06-17 | 杨富民 | Islamic cattle or mutton can and production technique thereof |
| CN102273642A (en) * | 2011-06-17 | 2011-12-14 | 武威市医药有限责任公司 | Cistanche mutton can |
| CN102511692A (en) * | 2011-12-29 | 2012-06-27 | 巫山县振兴农牧科技开发有限公司 | Mutton capable of invigorating kidney and yang, production method, special feed and mutton dedicated diet |
| CN103284236A (en) * | 2013-06-08 | 2013-09-11 | 杨玉萍 | Preparation method of canned mutton soup |
| CN103315309A (en) * | 2012-12-18 | 2013-09-25 | 刘东泽 | Cooking method of mutton |
-
2013
- 2013-11-20 CN CN201310584661.9A patent/CN103652985A/en active Pending
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1083319A (en) * | 1993-01-19 | 1994-03-09 | 卫之祥 | Canned medical food |
| CN1262895A (en) * | 1999-02-10 | 2000-08-16 | 甘肃临夏州星月清真食品有限责任公司 | Processing method of retort pouch bone-in mutton |
| CN1287807A (en) * | 2000-09-25 | 2001-03-21 | 申黔秀 | Method for making cooked mutton with ginkgo and hongcao |
| CN1463631A (en) * | 2002-06-14 | 2003-12-31 | 黄敬翔 | Method for making little goat chafing dish possessing medical functions |
| CN1977662A (en) * | 2005-11-30 | 2007-06-13 | 成都中医药大学 | New use of Chinese angelica, ginger mutton soup |
| CN101116513A (en) * | 2007-07-13 | 2008-02-06 | 于洪文 | Degreasing medicinal mutton |
| CN101455410A (en) * | 2009-01-02 | 2009-06-17 | 杨富民 | Islamic cattle or mutton can and production technique thereof |
| CN102273642A (en) * | 2011-06-17 | 2011-12-14 | 武威市医药有限责任公司 | Cistanche mutton can |
| CN102511692A (en) * | 2011-12-29 | 2012-06-27 | 巫山县振兴农牧科技开发有限公司 | Mutton capable of invigorating kidney and yang, production method, special feed and mutton dedicated diet |
| CN103315309A (en) * | 2012-12-18 | 2013-09-25 | 刘东泽 | Cooking method of mutton |
| CN103284236A (en) * | 2013-06-08 | 2013-09-11 | 杨玉萍 | Preparation method of canned mutton soup |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207189A (en) * | 2014-07-04 | 2014-12-17 | 四川省汇泉罐头食品有限公司 | Making method of black bean mutton soup can |
| CN104856052A (en) * | 2015-04-29 | 2015-08-26 | 安徽先知缘食品有限公司 | Crisping pig ear can and processing technology thereof |
| CN105231295A (en) * | 2015-08-31 | 2016-01-13 | 韩久树 | Fragrant and delicious health-care pork chop and preparation method thereof |
| CN108030038A (en) * | 2017-12-11 | 2018-05-15 | 长春三真实业有限公司 | A kind of establishing-Yang facilitates cake |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20140326 |