CN104187763A - Steamed mutton with rice flour and preparation method thereof - Google Patents

Steamed mutton with rice flour and preparation method thereof Download PDF

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Publication number
CN104187763A
CN104187763A CN201410372061.0A CN201410372061A CN104187763A CN 104187763 A CN104187763 A CN 104187763A CN 201410372061 A CN201410372061 A CN 201410372061A CN 104187763 A CN104187763 A CN 104187763A
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CN
China
Prior art keywords
mutton
powder
ready
preparation
steamed
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
CN201410372061.0A
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Chinese (zh)
Inventor
郭玉
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Individual
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Individual
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Publication date
Application filed by Individual filed Critical Individual
Priority to CN201410372061.0A priority Critical patent/CN104187763A/en
Publication of CN104187763A publication Critical patent/CN104187763A/en
Pending legal-status Critical Current

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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
    • A23L13/40—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
    • A23L13/10—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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor

Abstract

The invention discloses steamed mutton with rice flour and a preparation method thereof. The invention discloses raw materials and ratios of steamed mutton with rice flour, and also discloses a preparation method of the steamed mutton with rice flour. The steamed mutton with rice flour has the advantages of being good in taste, abundant in nutrition, balanced in nutrient collocation, not greasy, safe to eat, simple to prepare, low in cost and the like.

Description

A kind of powder steams mutton and preparation method thereof
technical field:
The present invention relates to field of food, relate to especially a kind of powder and steam mutton and preparation method thereof.
background technology:
Pork steamed with ground rice flour is popular one dish extremely liking, and present pork steamed with ground rice flour mostly be take pork and made as food materials.Yet the fat content of pork is too high, overeat and easily get fat or produce hypertension, the healthy of people threatened.
the content of invention:
Object of the present invention is exactly that a kind of powder providing in order to overcome the fat content healthy defect of the too high people of being unfavorable for of existing pork steamed with ground rice flour steams mutton and preparation method thereof.
the technical solution used in the present invention is as follows:
Powder steams a mutton, it is characterized in that making according to the raw material of following weight proportion: mutton 1000-3000, steamed meat powder 30-80, brown sugar 5-10, yellow rice wine 5-15, red wine 5-15, caraway 5-10, green onion 5-10, salt 2-5, cassia bark 5-10, anistree 5-10, aniseed 5-10, monosodium glutamate 2-5, light soy sauce 5-10;
On the basis of such scheme, can there is following further technical scheme: the powder steaming mutton described in it is characterized in that the wherein consumption of each raw material is: mutton 1000-3000, steamed meat powder 30-80, brown sugar 5-10, yellow rice wine 5-15, red wine 5-15, caraway 5-10, green onion 5-10, salt 2-5, cassia bark 5-10, anistree 5-10, aniseed 5-10, monosodium glutamate 2-5, light soy sauce 5-10;
Described powder steams mutton can also add a mao chestnut, pine nut.
Powder steams a preparation method for mutton, is divided into following step:
A, mutton is cleaned, is drained and be cut into long 10cm, the cutlet wide by 5, thickness is 3cm several, get ready;
B, caraway, green onion are cleaned and to cut dish broken, got ready;
C, the food materials that steps A is got ready are put in the middle of container, then to after putting into brown sugar, yellow rice wine, red wine, salt, cassia bark, anise, aniseed, monosodium glutamate, light soy sauce in container and mixing, soak more than 1 hour, make mutton tasty, get ready;
D, steamed meat powder is put into the food materials that step C gets ready, after stirring, then it is broken to sprinkle the green onion of getting ready, puts into steamer boiling 30 minutes, has steamed rear taking-up powder and has steamed mutton, sprinkles that to get ready after caraway be edible.
the beneficial effect of this:
It is to have the advantages such as delicious, nutritious, nutrition arrangement is balanced, non-greasy, edible safety, preparation are simple, with low cost that powder of the present invention steams mutton.
the specific embodiment:
Powder steams a mutton, it is characterized in that making according to the raw material of following weight proportion: 2000 grams, mutton, 40 grams, steamed meat powder, 6 grams, brown sugar, 5 grams of yellow rice wine, 8 grams of red wines, 5 grams, caraway, 5 grams of green onions, 4 grams of salt, 6 grams, cassia bark, 5 grams of anises, 5 grams of aniseed, 3 grams of monosodium glutamates, 5 grams of light soy sauce;
Powder steams a preparation method for mutton, is divided into following step:
A, mutton is cleaned, is drained and be cut into long 10cm, the cutlet wide by 5, thickness is 3cm several, get ready;
B, caraway, green onion are cleaned and to cut dish broken, got ready;
C, the food materials that steps A is got ready are put in the middle of container, then to after putting into brown sugar, yellow rice wine, red wine, salt, cassia bark, anise, aniseed, monosodium glutamate, light soy sauce in container and mixing, soak more than 1 hour, make mutton tasty, get ready;
D, steamed meat powder is put into the food materials that step C gets ready, after stirring, then it is broken to sprinkle the green onion of getting ready, puts into steamer boiling 30 minutes, has steamed rear taking-up powder and has steamed mutton, sprinkles that to get ready after caraway be edible.
Described mutton is sheep lean pork taken under the spinal column of a hog;
Described steamed meat powder, brown sugar, yellow rice wine, red wine, caraway, green onion, salt, cassia bark, anise, aniseed, monosodium glutamate, light soy sauce are condiment part of the present invention;
Described condiment part can also be steamed as steamed chicken with rice flour, powder the condiment of the dish such as duck, steamed rice four beef.
It is to have the advantages such as delicious, nutritious, nutrition arrangement is balanced, non-greasy, edible safety, preparation are simple, with low cost that powder of the present invention steams mutton.

Claims (4)

1. a powder steams mutton and preparation method thereof, it is characterized in that making according to the raw material of following weight proportion: mutton 1000-3000, steamed meat powder 30-80, brown sugar 5-10, yellow rice wine 5-15, red wine 5-15, caraway 5-10, green onion 5-10, salt 2-5, cassia bark 5-10, anistree 5-10, aniseed 5-10, monosodium glutamate 2-5, light soy sauce 5-10.
2. a kind of powder according to claim 1 steams mutton and preparation method thereof, and the powder steaming mutton described in it is characterized in that the wherein consumption of each raw material is: mutton 2000, steamed meat powder 40, brown sugar 6, yellow rice wine 5, red wine 8, caraway 5, green onion 5, salt 4, cassia bark 6, anise 5, aniseed 5, monosodium glutamate 3, light soy sauce 5.
3. a kind of powder according to claim 1 steams mutton and preparation method thereof, it is characterized in that described powder steams mutton and can also add a mao chestnut, pine nut.
4. a kind of powder according to claim 1 steams mutton and preparation method thereof, it is characterized in that a kind of preparation method of powder steaming mutton is divided into following step:
A, mutton is cleaned, is drained and be cut into long 10cm, the cutlet wide by 5, thickness is 3cm several, get ready;
B, caraway, green onion are cleaned and to cut dish broken, got ready;
C, the food materials that steps A is got ready are put in the middle of container, then to after putting into brown sugar, yellow rice wine, red wine, salt, cassia bark, anise, aniseed, monosodium glutamate, light soy sauce in container and mixing, soak more than 1 hour, make mutton tasty, get ready;
D, steamed meat powder is put into the food materials that step C gets ready, after stirring, then it is broken to sprinkle the green onion of getting ready, puts into steamer boiling 30 minutes, has steamed rear taking-up powder and has steamed mutton, sprinkles that to get ready after caraway be edible.
CN201410372061.0A 2014-07-31 2014-07-31 Steamed mutton with rice flour and preparation method thereof Pending CN104187763A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410372061.0A CN104187763A (en) 2014-07-31 2014-07-31 Steamed mutton with rice flour and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410372061.0A CN104187763A (en) 2014-07-31 2014-07-31 Steamed mutton with rice flour and preparation method thereof

Publications (1)

Publication Number Publication Date
CN104187763A true CN104187763A (en) 2014-12-10

Family

ID=52073278

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410372061.0A Pending CN104187763A (en) 2014-07-31 2014-07-31 Steamed mutton with rice flour and preparation method thereof

Country Status (1)

Country Link
CN (1) CN104187763A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105394599A (en) * 2015-11-23 2016-03-16 孟玲琳 Baking method of pan-fried mutton dumplings

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1618325A (en) * 2003-11-19 2005-05-25 李晶晶 Ground glutinous rice used for steaming pork. together with, and its making method
CN102302171A (en) * 2011-08-23 2012-01-04 安徽宝迪肉类食品有限公司 Process for producing steamed pork with rice flour
CN103141848A (en) * 2013-03-28 2013-06-12 周新福 Health-maintenance steamed meat powder
CN103416661A (en) * 2012-11-08 2013-12-04 华中农业大学 Nutrient couscous suitable for steamed vegetable and instant rice, as well as production method and application of nutrient couscous

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1618325A (en) * 2003-11-19 2005-05-25 李晶晶 Ground glutinous rice used for steaming pork. together with, and its making method
CN102302171A (en) * 2011-08-23 2012-01-04 安徽宝迪肉类食品有限公司 Process for producing steamed pork with rice flour
CN103416661A (en) * 2012-11-08 2013-12-04 华中农业大学 Nutrient couscous suitable for steamed vegetable and instant rice, as well as production method and application of nutrient couscous
CN103141848A (en) * 2013-03-28 2013-06-12 周新福 Health-maintenance steamed meat powder

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
丁树伟等: "《家常健康菜谱1388例》", 31 July 2009, article "粉蒸羊肉", pages: 235 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105394599A (en) * 2015-11-23 2016-03-16 孟玲琳 Baking method of pan-fried mutton dumplings

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Application publication date: 20141210