CN104172258A - Pork roasted with pleurotus eryngii - Google Patents

Pork roasted with pleurotus eryngii Download PDF

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Publication number
CN104172258A
CN104172258A CN201410319403.2A CN201410319403A CN104172258A CN 104172258 A CN104172258 A CN 104172258A CN 201410319403 A CN201410319403 A CN 201410319403A CN 104172258 A CN104172258 A CN 104172258A
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CN
China
Prior art keywords
parts
meat
appropriate
pleurotus eryngii
standby
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
Application number
CN201410319403.2A
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Chinese (zh)
Inventor
杨惟寿
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
WUJIANG CHENGDE AGRICULTURAL TECHNOLOGY Co Ltd
Original Assignee
WUJIANG CHENGDE AGRICULTURAL TECHNOLOGY Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by WUJIANG CHENGDE AGRICULTURAL TECHNOLOGY Co Ltd filed Critical WUJIANG CHENGDE AGRICULTURAL TECHNOLOGY Co Ltd
Priority to CN201410319403.2A priority Critical patent/CN104172258A/en
Publication of CN104172258A publication Critical patent/CN104172258A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10Meat meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses pork roasted with pleurotus eryngii and a preparation process thereof. The pork roasted with pleurotus ernygii is prepared from the following raw materials in parts by weight: 360-380 parts of lean pork, 100-120 parts of pigskin, 60-70 parts of pleurotus ernygii, 70-90 parts of mung bean starch, 40-50 parts of kiwi fruit, 50-60 parts of honey, 8-10 parts of spirulina powder, 4-6 parts of nutmeg, 5-6 parts of kudzuvine root and the like. The pork roasted with pleurotus ernygii can supplement various vitamins and enhance human immunity as comprising spirulina powder, kiwi fruit and the like, achieves the effects of warming spleen and stomach, promoting digestion, relieving exterior syndrome, promoting fluid production, clearing heat, calming and the like as comprising nutmeg, kudzuvine root, lotus leaves, cape jasmine fruit and other extracts, and is suitable for people to eat in summer when people have poor appetite due to hot weather.

Description

A kind of pleurotus eryngii roast meat
Technical field
The present invention relates generally to meat product and preparing technical field thereof, relates in particular to a kind of pleurotus eryngii roast meat.
Background technology
Meat product is the daily main sources that obtain protein of people; be related to that people's is healthy; what people the most often ate is the meat oneself boiling; very inconvenient, particularly concerning the busy crowd of work and study, not convenient especially; meat through raw processing; there are good mouthfeel, abundant nutrition, and easy to carry, instant bagged.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of pleurotus eryngii roast meat and preparation method thereof.
The present invention is achieved by the following technical solutions: a kind of pleurotus eryngii roast meat, by following weight portion raw material, made: lean pork 360-380, pigskin 100-120, pleurotus eryngii 60-70, green starch 70-90, Kiwi berry 40-50, honey 50-60, spirulina powder 8-10, nutmeg 4-6, root of kudzu vine 5-6, lotus leaf 6-7, fructus gardeniae 5-6, rhizoma Gastrodiae 6-7, Radix Codonopsis 6-7, many toothed lady fern 3-4, hirsute gonostegia herb with root 2-3, pepper powder 20-25, salt is appropriate, white sugar is appropriate, champignon bag is appropriate, nourishing additive agent 10-12, butter is appropriate, water is appropriate:
Nourishing additive agent, is made by following weight portion raw material: the membrane of a chicken's gizzard 3-4, Chinese goldthread leaf 5-6, salvia chinensis 5-6, propolis liquid 10-12, green plum vinegar 15-20, Yoghourt 50-60, almond powder 20-30, glutinous rice 30-40, water are appropriate;
The preparation method of nourishing additive agent: the water extraction that doubly measure the membrane of a chicken's gizzard, Chinese goldthread leaf, salvia chinensis with 5-8 (1) is got, and obtains extract standby;
(2) propolis liquid, green plum vinegar are mixed and poured in pot, heating is boiled standby;
(3) extract, propolis liquid, green plum vinegar mixing sour milk, almond powder, glutinous rice are poured in pot, added suitable quantity of water, be cooked into rice, scatter and obtain nourishing additive agent;
Champignon bag is formed by Jasmine 20-30, sweet osmanthus 40-50, Rosa Damascana 0.5-0.8 hybrid modulation, Jasmine, sweet osmanthus is milled into powder and Rosa Damascana mixes, and with permeable cotton, wraps, and makes little tea bag, obtains champignon bag.
A preparation method for pleurotus eryngii roast meat, comprises the following steps:
(1) thin pork, pigskin, pleurotus eryngii are cleaned, after mincing, be divided in the fresh thick bamboo tube that is placed with champignon bag, thick bamboo tube seal and is placed in water, heat and boil to meat, skin tastyly, obtain meat, skin is standby;
(2) Kiwi berry is cleaned, got its pulp, blending honey is as in pot, and heating is boiled to Kiwi berry pulp and dissolved, and filters, and obtains slurries standby;
(3) water extraction of nutmeg, the root of kudzu vine, lotus leaf, fructus gardeniae, rhizoma Gastrodiae, Radix Codonopsis, many toothed lady fern, hirsute gonostegia herb with root doubly being measured with 5-9 is got, and obtains extract standby;
(4) by meat, skin, slurries, extract mixing leftover materials, dewater and butter outside other edible compositions, after stirring, send into and in model, be squeezed into piece, and be cut into small pieces;
(5) on cube meat, spread uniformly butter, as for baking in baking box to savory, overflow.
Advantage of the present invention is: the invention discloses a kind of pleurotus eryngii roast meat and preparation technology thereof, add spirulina powder, Kiwi berry etc., can supplement multivitamin, strengthen body immunity, the extracts such as nutmeg, the root of kudzu vine, lotus leaf, fructus gardeniae, in temperature, help digestion, induce sweat promote the production of body fluid, the effect such as heat-clearing calmness, edible while being adapted at having no appetite because of sky heat summer.
The specific embodiment
A pleurotus eryngii roast meat, by following weight portion raw material, made: lean pork 360, pigskin 100, pleurotus eryngii 60, green starch 70, Kiwi berry 40, honey 50, spirulina powder 8, nutmeg 4, the root of kudzu vine 5, lotus leaf 6, fructus gardeniae 5, rhizoma Gastrodiae 6, Radix Codonopsis 6, many toothed lady fern 3, hirsute gonostegia herb with root 2, pepper powder 20, salt is appropriate, white sugar is appropriate, champignon bag is appropriate, nourishing additive agent 10, butter is appropriate, water is appropriate:
Nourishing additive agent, by following weight portion (Kg) raw material, made: the membrane of a chicken's gizzard 3, Chinese goldthread leaf 5, salvia chinensis 5, propolis liquid 10, green plum vinegar 15, Yoghourt 50, almond powder 20, glutinous rice 30, water are appropriate;
The preparation method of nourishing additive agent: get the membrane of a chicken's gizzard, Chinese goldthread leaf, salvia chinensis (1) by the water extraction of 5 times of amounts, obtain extract standby;
(2) propolis liquid, green plum vinegar are mixed and poured in pot, heating is boiled standby;
(3) extract, propolis liquid, green plum vinegar mixing sour milk, almond powder, glutinous rice are poured in pot, added suitable quantity of water, be cooked into rice, scatter and obtain nourishing additive agent;
Champignon bag is formed by Jasmine 20Kg, sweet osmanthus 40 Kg, Rosa Damascana 0.5 Kg hybrid modulation, Jasmine, sweet osmanthus is milled into powder and Rosa Damascana mixes, and makes little tea bag, obtains champignon bag.
A preparation method for pleurotus eryngii roast meat, comprises the following steps:
(1) thin pork, pigskin, pleurotus eryngii are cleaned, after mincing, be divided in the fresh thick bamboo tube that is placed with champignon bag, thick bamboo tube seal and is placed in water, heat and boil to meat, skin tastyly, obtain meat, skin is standby;
(2) Kiwi berry is cleaned, got its pulp, blending honey is as in pot, and heating is boiled to Kiwi berry pulp and dissolved, and filters, and obtains slurries standby;
(3) nutmeg, the root of kudzu vine, lotus leaf, fructus gardeniae, rhizoma Gastrodiae, Radix Codonopsis, many toothed lady fern, hirsute gonostegia herb with root are got by the water extraction of 5 times of amounts, obtained extract standby;
(4) by meat, skin, slurries, extract mixing leftover materials, dewater and butter outside other edible compositions, after stirring, send into and in model, be squeezed into piece, and be cut into small pieces;
(5) on cube meat, spread uniformly butter, as for baking in baking box to savory, overflow.

Claims (2)

1. a pleurotus eryngii roast meat, it is characterized in that, by following weight portion raw material, made: lean pork 360-380, pigskin 100-120, pleurotus eryngii 60-70, green starch 70-90, Kiwi berry 40-50, honey 50-60, spirulina powder 8-10, nutmeg 4-6, root of kudzu vine 5-6, lotus leaf 6-7, fructus gardeniae 5-6, rhizoma Gastrodiae 6-7, Radix Codonopsis 6-7, many toothed lady fern 3-4, hirsute gonostegia herb with root 2-3, pepper powder 20-25, salt is appropriate, white sugar is appropriate, champignon bag is appropriate, nourishing additive agent 10-12, butter is appropriate, water is appropriate:
Described nourishing additive agent, is made by following weight portion raw material: the membrane of a chicken's gizzard 3-4, Chinese goldthread leaf 5-6, salvia chinensis 5-6, propolis liquid 10-12, green plum vinegar 15-20, Yoghourt 50-60, almond powder 20-30, glutinous rice 30-40, water are appropriate;
The preparation method of described nourishing additive agent: the water extraction that doubly measure the membrane of a chicken's gizzard, Chinese goldthread leaf, salvia chinensis with 5-8 (1) is got, and obtains extract standby;
(2) propolis liquid, green plum vinegar are mixed and poured in pot, heating is boiled standby;
(3) extract, propolis liquid, green plum vinegar mixing sour milk, almond powder, glutinous rice are poured in pot, added suitable quantity of water, be cooked into rice, scatter and obtain nourishing additive agent;
Described champignon bag is formed by Jasmine 20-30, sweet osmanthus 40-50, Rosa Damascana 0.5-0.8 hybrid modulation, Jasmine, sweet osmanthus is milled into powder and Rosa Damascana mixes, and with permeable cotton, wraps, and makes little tea bag, obtains champignon bag.
2. the preparation method of a kind of pleurotus eryngii roast meat as claimed in claim 1, is characterized in that, comprises the following steps:
(1) thin pork, pigskin, pleurotus eryngii are cleaned, after mincing, be divided in the fresh thick bamboo tube that is placed with champignon bag, thick bamboo tube seal and is placed in water, heat and boil to meat, skin tastyly, obtain meat, skin is standby;
(2) Kiwi berry is cleaned, got its pulp, blending honey is as in pot, and heating is boiled to Kiwi berry pulp and dissolved, and filters, and obtains slurries standby;
(3) water extraction of nutmeg, the root of kudzu vine, lotus leaf, fructus gardeniae, rhizoma Gastrodiae, Radix Codonopsis, many toothed lady fern, hirsute gonostegia herb with root doubly being measured with 5-9 is got, and obtains extract standby;
(4) by meat, skin, slurries, extract mixing leftover materials, dewater and butter outside other edible compositions, after stirring, send into and in model, be squeezed into piece, and be cut into small pieces;
(5) on cube meat, spread uniformly butter, as for baking in baking box to savory, overflow.
CN201410319403.2A 2014-07-07 2014-07-07 Pork roasted with pleurotus eryngii Pending CN104172258A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410319403.2A CN104172258A (en) 2014-07-07 2014-07-07 Pork roasted with pleurotus eryngii

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410319403.2A CN104172258A (en) 2014-07-07 2014-07-07 Pork roasted with pleurotus eryngii

Publications (1)

Publication Number Publication Date
CN104172258A true CN104172258A (en) 2014-12-03

Family

ID=51953823

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410319403.2A Pending CN104172258A (en) 2014-07-07 2014-07-07 Pork roasted with pleurotus eryngii

Country Status (1)

Country Link
CN (1) CN104172258A (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101731638A (en) * 2010-01-05 2010-06-16 瑞丽傣旺食品有限公司 Method for making lemongrass beef stick
CN103222643A (en) * 2013-03-27 2013-07-31 蚌埠市丰牧牛羊肉制品有限责任公司 Buckwheat, polygonum multiflorum and vinegar fragrance beef jerky and preparation method thereof
CN103222633A (en) * 2013-03-27 2013-07-31 蚌埠市丰牧牛羊肉制品有限责任公司 Pumpkin, spirulina and vinegar fragrance beef jerky and preparation method thereof
CN103652968A (en) * 2013-11-20 2014-03-26 怀远县大禹食品科技发展有限公司 Spicy floured mutton kebabs and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101731638A (en) * 2010-01-05 2010-06-16 瑞丽傣旺食品有限公司 Method for making lemongrass beef stick
CN103222643A (en) * 2013-03-27 2013-07-31 蚌埠市丰牧牛羊肉制品有限责任公司 Buckwheat, polygonum multiflorum and vinegar fragrance beef jerky and preparation method thereof
CN103222633A (en) * 2013-03-27 2013-07-31 蚌埠市丰牧牛羊肉制品有限责任公司 Pumpkin, spirulina and vinegar fragrance beef jerky and preparation method thereof
CN103652968A (en) * 2013-11-20 2014-03-26 怀远县大禹食品科技发展有限公司 Spicy floured mutton kebabs and preparation method thereof

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Application publication date: 20141203

RJ01 Rejection of invention patent application after publication