CN103750235A - Mutton flavouring and preparation method thereof - Google Patents

Abstract

The invention discloses a mutton flavouring, whose formula comprises the following components: mutton, salt, edible oil, delicious material, spice, sweetenner, sesame, lucid ganoderma, tea plant mushroom, starch, glucose, maltodextrin and water. The preparation method comprises the following steps: the ingredients are boiled, crushed, mixed and dried in the air, and the mutton material flavouring is prepared. The product does not have toxicity and harm for human body, thereby meeting taste demands of various populations with health care effect.

Description

A kind of mutton flavouring and preparation method thereof

Technical field

The present invention relates to a kind of flavouring and preparation method thereof, relate in particular to a kind of mutton flavouring and preparation method thereof.

Background technology

Along with the mankind are more and more higher to the demand of vegetable, people realize by the interpolation of flavouring mostly to the change of vegetable taste, but existing flavouring adopts many industrial chemicals mostly, health is produced to harm greatly, if do not add a lot of industrial chemicals, be difficult to again produce reasonable taste, this is just difficult in the demand that meets people aspect healthy and taste two simultaneously, the large multi-product of additive that does not contain in the market industrial chemicals is single, taste is single, although realized healthy requirement, cannot meet the requirement of people to vegetable taste.

Summary of the invention

The object of this invention is to provide under a kind of prerequisite that health is not produced to any harm mutton flavouring that can the requirement of people to taste and preparation method thereof.

The present invention adopts following technological means to realize:

A kind of mutton flavouring, is comprised of following parts by weight formula:

Mutton 40-50%, edible salt 15-20%, edible oil 2-4%, fresh spices 1.5-3%, spices 1.5-3%, sweetening material 1-2%, sesame 2-4%, glossy ganoderma 1-2%, agrocybe 1.5-3%, starch 10-15%, glucose 3-5%, maltodextrin 3-5%, water 2-4%.

Described edible oil is the one of rapeseed oil, camellia oil, olive oil, walnut oil;

Described fresh spices is one or more in shallot, chilli powder, garlic, ginger;

Described spices is one or more in anise, dried orange peel, cassia bark, Chinese prickly ash;

Described sweetening material is the one in white sugar or brown sugar;

A preparation method for mutton flavouring, concrete steps are as follows:

Step 1: by the stripping and slicing of 40-50% mutton, carry out boiling, pick up after meat is well-done, by blower fan, it is air-dry, then grinds powder, becomes mutton powder;

Step 2: mutton powder is mixed with 15-20% edible salt, after mixing, add 2-4% edible oil, mix, standby;

Step 3: fresh 1.5-3% spices and 1.5-3% spices are mixed, standby;

Step 4: 10-15% starch is fried standby by pot;

Step 5: 1-2% glossy ganoderma, 2-4% sesame, 1.5-3% agrocybe are ground into respectively and are added 2-4% water with the starch of gained in step 4 after Powdered and mix by pulverizer, add 3-5% glucose and 3-5% maltodextrin after mixing;

Step 6: step 2 gained is mixed with step 3 gained, carry out the degree of depth with step 5 after mixing and mix, be placed on seal box after having mixed interior air-dry, pack after air-dry 2-3 hour.

The present invention compared with prior art, has following obvious advantage and beneficial effect:

1) pure natural flavouring, does not add any industrial chemicals;

2) there is pharmacological action, taste is complete;

3) interior moisture content is few, the holding time is long.

The specific embodiment

Below in conjunction with specific embodiment, the present invention is illustrated:

A kind of mutton flavouring, is comprised of following parts by weight formula: 50 parts, mutton, 18 parts of edible salts, 2 parts of edible oils, 2 parts of fresh spices, 2 parts of spices, 3 parts of sweetening materials, 3 parts of sesames, 1 part of glossy ganoderma, 2 parts of agrocybes, 10 parts of starch, 3 parts of glucose, 3 parts of maltodextrins, 2 parts, water.

Described edible oil is elected rapeseed oil as;

Described fresh spices is elected shallot and chilli powder as;

Described spices is elected anise, dried orange peel, cassia bark as;

Described sweetening material is elected brown sugar as;

Concrete steps are as follows:

Step 1: by mutton stripping and slicing, carry out boiling, pick up after meat is well-done, by blower fan, it is air-dry, then grinds powder, becomes mutton powder;

Step 2: mutton powder is mixed with edible salt, after mixing, add edible oil, mix, standby;

Step 3: fresh spices and spices are mixed, standby;

Step 4: starch is fried standby by pot;

Step 5: glossy ganoderma, sesame, agrocybe are ground into respectively and are added water with the starch of gained in step 4 after Powdered and mix by pulverizer, add glucose and maltodextrin after mixing;

Step 6: step 2 gained is mixed with step 3 gained, carry out the degree of depth with step 5 after mixing and mix, be placed on seal box after having mixed interior air-dry, pack after air-dry 2-3 hour.

Finally it should be noted that: above embodiment is only in order to illustrate the present invention and unrestricted technical scheme described in the invention; Therefore, although this description has been described in detail the present invention with reference to each above-mentioned embodiment,, those of ordinary skill in the art should be appreciated that still and can modify or be equal to replacement the present invention; And all do not depart from technical scheme and the improvement thereof of the spirit and scope of invention, it all should be encompassed in the middle of claim scope of the present invention.

Claims (6)

1. a mutton flavouring, is characterized in that: following parts by weight formula, consist of:

Mutton 40-50%, edible salt 15-20%, edible oil 2-4%, fresh spices 1.5-3%, spices 1.5-3%, sweetening material 1-2%, sesame 2-4%, glossy ganoderma 1-2%, agrocybe 1.5-3%, starch 10-15%, glucose 3-5%, maltodextrin 3-5%, water 2-4%.

2. a kind of mutton flavouring according to claim 1, is characterized in that: described edible oil is the one of rapeseed oil, camellia oil, olive oil, walnut oil.

3. a kind of mutton flavouring according to claim 1, is characterized in that: described fresh spices is one or more in shallot, chilli powder, garlic, ginger.

4. a kind of mutton flavouring according to claim 1, is characterized in that: described spices is one or more in anise, dried orange peel, cassia bark, Chinese prickly ash.

5. a kind of mutton flavouring according to claim 1, is characterized in that: described sweetening material is the one in white sugar or brown sugar.

6. the method for preparing a kind of mutton flavouring described in claim 1, is characterized in that: concrete steps are as follows:

Step 1: by the stripping and slicing of 40-50% mutton, carry out boiling, pick up after meat is well-done, by blower fan, it is air-dry, then grinds powder, becomes mutton powder;

Step 2: mutton powder is mixed with 15-20% edible salt, after mixing, add 2-4% edible oil, mix, standby;

Step 3: fresh 1.5-3% spices and 1.5-3% spices are mixed, standby;

Step 4: 10-15% starch is fried standby by pot;

Step 5: 1-2% glossy ganoderma, 2-4% sesame, 1.5-3% agrocybe are ground into respectively and are added 2-4% water with the starch of gained in step 4 after Powdered and mix by pulverizer, add 3-5% glucose and 3-5% maltodextrin after mixing;

Step 6: step 2 gained is mixed with step 3 gained, carry out the degree of depth with step 5 after mixing and mix, be placed on seal box after having mixed interior air-dry, pack after air-dry 2-3 hour.