CN103783540A - Sliced boiled mutton and processing method thereof - Google Patents
Sliced boiled mutton and processing method thereof Download PDFInfo
- Publication number
- CN103783540A CN103783540A CN201410014942.5A CN201410014942A CN103783540A CN 103783540 A CN103783540 A CN 103783540A CN 201410014942 A CN201410014942 A CN 201410014942A CN 103783540 A CN103783540 A CN 103783540A
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- China
- Prior art keywords
- parts
- mutton
- boiled
- processing method
- sliced
- Prior art date
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- Pending
Links
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 235000013372 meat Nutrition 0.000 claims abstract description 16
- 239000000654 additive Substances 0.000 claims abstract description 10
- 240000000377 Tussilago farfara Species 0.000 claims abstract description 7
- 235000004869 Tussilago farfara Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 230000000996 additive effect Effects 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- 244000003416 Asparagus officinalis Species 0.000 claims description 6
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 6
- 241000935235 Fritillaria meleagris Species 0.000 claims description 6
- 244000241872 Lycium chinense Species 0.000 claims description 6
- 235000015468 Lycium chinense Nutrition 0.000 claims description 6
- 240000008790 Musa x paradisiaca Species 0.000 claims description 6
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 6
- 244000153955 Reynoutria sachalinensis Species 0.000 claims description 6
- 235000003202 Reynoutria sachalinensis Nutrition 0.000 claims description 6
- 241001671204 Stemona Species 0.000 claims description 6
- 210000005252 bulbus oculi Anatomy 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 240000002045 Guettarda speciosa Species 0.000 claims description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 210000003128 head Anatomy 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 235000019687 Lamb Nutrition 0.000 abstract 2
- 241001137251 Corvidae Species 0.000 abstract 1
- 240000000569 Musa basjoo Species 0.000 abstract 1
- 235000000139 Musa basjoo Nutrition 0.000 abstract 1
- 239000003814 drug Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 1
- 239000000047 product Substances 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
-
- 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
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- 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
-
- 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
Abstract
The invention discloses sliced boiled mutton and a processing method thereof. The sliced boiled mutton is prepared from the following raw materials in parts by weight: 80-100 parts of lamb leg meat, 3-5 parts of cortex lycii radicis, 3-4 parts of raw rhizoma anemarrhenae, 2-3 parts of radix asparagi, 2-4 parts of rhizoma polygoni cuspidati, 3-4 parts of eyes of crows in Ziyang, 2-3 parts of root of Japanese banana, 1-2 parts of radix stemonae, 2-3 parts of tussilago farfara, 2-4 parts of folium eriobotryae, 1-3 parts of bulbus fritillariae cirrhosae and 8-10 parts of nutrition additives. According to the sliced boiled mutton and processing method thereof disclosed by the invention, multiple traditional Chinese medicine components are processed and mixed with the lamb leg meat to obtain the sliced boiled mutton. The method disclosed by the invention is simple and a formula is reasonable; the mutton smell can be removed, and the original flavor of mutton can be maintained; the sliced boiled mutton is a flavor food well received by consumers.
Description
?
Technical field
The present invention relates to a kind of boiled mutton chop and processing 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 present invention has overcome deficiency of the prior art, and a kind of boiled mutton chop and processing method thereof are provided.
The present invention is achieved by the following technical solutions:
A kind of boiled mutton chop, it is characterized in that being made up of the raw material of following weight portion:
Gigot meat 80-100, root bark of Chinese wolf-berry 3-5, raw wind-weed 3-4, lucid asparagus 2-3, giant knotweed 2-4, purple eyeball 3-4, a bajiao banana 2-3, tuber of stemona 1-2, coltsfoot 2-3, loguat leaf 2-4, tendril-leaved fritillary bulb 1-3, nourishing additive agent 8-10;
Described nourishing additive agent is mixed and forms with the weight ratio of 0.02-0.04:2-4:4-6 by Angelica oil, pearl powder, fructus alpiniae oxyphyllae powder.
The processing method of described boiled mutton chop, is characterized in that comprising the following steps:
(1) peeling of gigot meat is cleaned, cut into chunks, then put into pot, add proper amount of clear water, heating is boiled after 20-30 minute and is pulled out;
(2) root bark of Chinese wolf-berry, the raw wind-weed, lucid asparagus, giant knotweed, purple eyeball, bajiao banana head, the tuber of stemona, coltsfoot, loguat leaf, tendril-leaved fritillary bulb are added in suitable quantity of water, heating decocts, and obtains decoction liquor;
(3) the gigot meat of above-mentioned processing is added in decoction liquor, then the residual components such as nourishing additive agent are added to wherein, 2-3 hour is boiled in heating, after gigot meat is thoroughly cooked, pull section out, after the interior mutton soup of bag pot is cooling, hybrid packed with sliced mutton, sterilizing sealing, to obtain final product.
Advantage of the present invention is:
The invention provides a kind of boiled mutton chop and processing method thereof, by plurality of Chinese composition after treatment, be combined with gigot meat, be made into boiled mutton chop.The inventive method manufacture craft is simple, and formula rationally, not only can be removed the gas of having a strong smell, and can also keep the original local flavor of mutton, is a kind of typical local food that liked by consumer.
The specific embodiment
Embodiment 1:
A kind of boiled mutton chop, it is characterized in that being made up of the raw material of following weight portion:
Gigot meat 80, the root bark of Chinese wolf-berry 5, the raw wind-weed 3, lucid asparagus 3, giant knotweed 2, purple eyeball 4, bajiao banana 3, the tuber of stemona 2, coltsfoot 3, loguat leaf 4, tendril-leaved fritillary bulb 3, nourishing additive agent 10;
Described nourishing additive agent is mixed and forms with the weight ratio of 0.03:4:4 by Angelica oil, pearl powder, fructus alpiniae oxyphyllae powder.
The processing method of described boiled mutton chop, is characterized in that comprising the following steps:
(1) peeling of gigot meat is cleaned, cut into chunks, then put into pot, add proper amount of clear water, heating is boiled after 20-30 minute and is pulled out;
(2) root bark of Chinese wolf-berry, the raw wind-weed, lucid asparagus, giant knotweed, purple eyeball, bajiao banana head, the tuber of stemona, coltsfoot, loguat leaf, tendril-leaved fritillary bulb are added in suitable quantity of water, heating decocts, and obtains decoction liquor;
(3) the gigot meat of above-mentioned processing is added in decoction liquor, then the residual components such as nourishing additive agent are added to wherein, heating is boiled 3 hours, after gigot meat is thoroughly cooked, pulls section out, and after the interior mutton soup of bag pot is cooling, hybrid packed with sliced mutton, sterilizing sealing, to obtain final product.
The invention provides a kind of boiled mutton chop and processing method thereof, by plurality of Chinese composition after treatment, be combined with gigot meat, be made into boiled mutton chop.The inventive method manufacture craft is simple, and formula rationally, not only can be removed the gas of having a strong smell, and can also keep the original local flavor of mutton, is a kind of typical local food that liked by consumer.
Claims (2)
1. a boiled mutton chop, it is characterized in that being made up of the raw material of following weight portion:
Gigot meat 80-100, root bark of Chinese wolf-berry 3-5, raw wind-weed 3-4, lucid asparagus 2-3, giant knotweed 2-4, purple eyeball 3-4, a bajiao banana 2-3, tuber of stemona 1-2, coltsfoot 2-3, loguat leaf 2-4, tendril-leaved fritillary bulb 1-3, nourishing additive agent 8-10;
Described nourishing additive agent is mixed and forms with the weight ratio of 0.02-0.04:2-4:4-6 by Angelica oil, pearl powder, fructus alpiniae oxyphyllae powder.
2. a processing method for boiled mutton chop as claimed in claim 1, is characterized in that comprising the following steps:
(1) peeling of gigot meat is cleaned, cut into chunks, then put into pot, add proper amount of clear water, heating is boiled after 20-30 minute and is pulled out;
(2) root bark of Chinese wolf-berry, the raw wind-weed, lucid asparagus, giant knotweed, purple eyeball, bajiao banana head, the tuber of stemona, coltsfoot, loguat leaf, tendril-leaved fritillary bulb are added in suitable quantity of water, heating decocts, and obtains decoction liquor;
(3) the gigot meat of above-mentioned processing is added in decoction liquor, then the residual components such as nourishing additive agent are added to wherein, 2-3 hour is boiled in heating, after gigot meat is thoroughly cooked, pull section out, after the interior mutton soup of bag pot is cooling, hybrid packed with sliced mutton, sterilizing sealing, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410014942.5A CN103783540A (en) | 2014-01-14 | 2014-01-14 | Sliced boiled mutton and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410014942.5A CN103783540A (en) | 2014-01-14 | 2014-01-14 | Sliced boiled mutton and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103783540A true CN103783540A (en) | 2014-05-14 |
Family
ID=50659926
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410014942.5A Pending CN103783540A (en) | 2014-01-14 | 2014-01-14 | Sliced boiled mutton and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103783540A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187764A (en) * | 2014-08-02 | 2014-12-10 | 安徽省银百益食品有限公司 | Lotus leaf scent-smoked mutton slices and preparation method thereof |
| CN104256710A (en) * | 2014-08-02 | 2015-01-07 | 安徽省银百益食品有限公司 | Lavender-flavored mutton slices and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1170526A (en) * | 1996-10-09 | 1998-01-21 | 王东 | Processing method for mutton |
| CN101999676A (en) * | 2010-10-20 | 2011-04-06 | 黎秋萍 | Method for manufacturing stewed mutton product |
| CN102626230A (en) * | 2012-04-28 | 2012-08-08 | 福建绿河谷农牧有限公司 | Cooking method of sliced boiled mutton |
-
2014
- 2014-01-14 CN CN201410014942.5A patent/CN103783540A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1170526A (en) * | 1996-10-09 | 1998-01-21 | 王东 | Processing method for mutton |
| CN101999676A (en) * | 2010-10-20 | 2011-04-06 | 黎秋萍 | Method for manufacturing stewed mutton product |
| CN102626230A (en) * | 2012-04-28 | 2012-08-08 | 福建绿河谷农牧有限公司 | Cooking method of sliced boiled mutton |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187764A (en) * | 2014-08-02 | 2014-12-10 | 安徽省银百益食品有限公司 | Lotus leaf scent-smoked mutton slices and preparation method thereof |
| CN104256710A (en) * | 2014-08-02 | 2015-01-07 | 安徽省银百益食品有限公司 | Lavender-flavored mutton slices and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140514 |