CN104207194A - Digestible mutton slice and preparation method thereof - Google Patents
Digestible mutton slice and preparation method thereof Download PDFInfo
- Publication number
- CN104207194A CN104207194A CN201410376108.0A CN201410376108A CN104207194A CN 104207194 A CN104207194 A CN 104207194A CN 201410376108 A CN201410376108 A CN 201410376108A CN 104207194 A CN104207194 A CN 104207194A
- Authority
- CN
- China
- Prior art keywords
- parts
- mutton
- juice
- digestible
- water
- 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
- 238000002360 preparation method Methods 0.000 title claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- 235000013618 yogurt Nutrition 0.000 claims abstract description 12
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 11
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 11
- 240000006432 Carica papaya Species 0.000 claims abstract description 10
- 235000009467 Carica papaya Nutrition 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 7
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 7
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 7
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 7
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 7
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 7
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 7
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 7
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 7
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 7
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 7
- 239000003513 alkali Substances 0.000 claims abstract description 7
- 239000011425 bamboo Substances 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 229920000742 Cotton Polymers 0.000 claims abstract description 5
- 235000013409 condiments Nutrition 0.000 claims description 11
- 240000000249 Morus alba Species 0.000 claims description 10
- 235000008708 Morus alba Nutrition 0.000 claims description 10
- 240000009023 Myrrhis odorata Species 0.000 claims description 10
- 235000008694 Humulus lupulus Nutrition 0.000 claims description 9
- 239000012752 auxiliary agent Substances 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 240000002924 Platycladus orientalis Species 0.000 claims description 8
- 241000287828 Gallus gallus Species 0.000 claims description 7
- 240000001085 Trapa natans Species 0.000 claims description 7
- 235000009165 saligot Nutrition 0.000 claims description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 235000005911 diet Nutrition 0.000 claims description 6
- 230000000378 dietary effect Effects 0.000 claims description 6
- 210000001161 mammalian embryo Anatomy 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 239000003205 fragrance Substances 0.000 claims description 4
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 3
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 3
- 235000017803 cinnamon Nutrition 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 3
- 244000098338 Triticum aestivum Species 0.000 claims 2
- 244000126002 Ziziphus vulgaris Species 0.000 claims 2
- 230000029087 digestion Effects 0.000 abstract description 5
- 108090000790 Enzymes Proteins 0.000 abstract description 4
- 102000004190 Enzymes Human genes 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 235000013622 meat product Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 3
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 2
- 235000008960 ketchup Nutrition 0.000 abstract 2
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 241000209140 Triticum Species 0.000 description 4
- 240000008866 Ziziphus nummularia Species 0.000 description 4
- POJWUDADGALRAB-UHFFFAOYSA-N allantoin Chemical compound NC(=O)NC1NC(=O)NC1=O POJWUDADGALRAB-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- POJWUDADGALRAB-PVQJCKRUSA-N Allantoin Natural products NC(=O)N[C@@H]1NC(=O)NC1=O POJWUDADGALRAB-PVQJCKRUSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 240000008564 Boehmeria nivea Species 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 241000218228 Humulus Species 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- 241000218231 Moraceae Species 0.000 description 2
- 108090000526 Papain Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 2
- 229960000458 allantoin Drugs 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 229940055729 papain Drugs 0.000 description 2
- 235000019834 papain Nutrition 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 241001518926 Cladrastis Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011469 Crying Diseases 0.000 description 1
- 241000218691 Cupressaceae Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 201000000297 Erysipelas Diseases 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 208000006877 Insect Bites and Stings Diseases 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000004078 Snake Bites Diseases 0.000 description 1
- 240000003243 Thuja occidentalis Species 0.000 description 1
- 235000008109 Thuja occidentalis Nutrition 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 201000003465 angular cheilitis Diseases 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 108010089934 carbohydrase Proteins 0.000 description 1
- 208000007287 cheilitis Diseases 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 238000009738 saturating Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- REJLGAUYTKNVJM-SGXCCWNXSA-N tomatine Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@H]1[C@@H](CO)O[C@H]([C@@H]([C@H]1O)O)O[C@@H]1C[C@@H]2CC[C@H]3[C@@H]4C[C@H]5[C@@H]([C@]4(CC[C@@H]3[C@@]2(C)CC1)C)[C@@H]([C@@]1(NC[C@@H](C)CC1)O5)C)[C@@H]1OC[C@@H](O)[C@H](O)[C@H]1O REJLGAUYTKNVJM-SGXCCWNXSA-N 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 230000008736 traumatic injury Effects 0.000 description 1
- 230000036269 ulceration Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000007063 yellowwood Nutrition 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
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- 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
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
-
- 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)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A digestible mutton slice is prepared from following raw materials comprising, by weight, 600-650 parts of gigot meat, 15-18 parts of tea, 10-12 parts of sweet osmanthus, 8-10 parts of lemon juice, 16-20 parts of Chinese yam, 5-7 parts of edible alkali, 25-30 parts of salt, 7-10 parts of anise, 18-22 parts of soybeans, 100-120 parts of tender bamboo, 13-15 parts of red chilli, 17-20 parts of fresh malt, 16-20 parts of stir-fried rice flour, 6-8 parts of honey, 20-25 parts of yogurt, 5-7 parts of ketchup, 20-24 parts of papaya, 4-5 parts of additives and a proper amount of water. Meat products are not easy to digest so that nutrition in the meat does not fully work. The mutton slice is prepared by boiling and stewing mutton in a high-pressure pot until the mutton is soft and mushy, and then is soaked in special seasonings so that the mutton slice is fully flavored. The mutton slice is refreshing and digestible. The seasoning is prepared from the digestible food materials, including the yogurt, the ketchup, the malt, the papaya and the like, in a decocting and boiling manner, wherein enzymes in the seasoning are beneficial to digestion in human body and can maintain intestine health. The mutton is bundled up with cotton wires so that a small mouth, which is used for flavoring, is tied so that the mutton is free from deforming when being soaked, so that the mutton is chewy in mouthfeel, is crisp and tender and the flavoring operation is free from being influenced.
Description
Technical field
Dividing invention is a kind of digestible sliced mutton and preparation method thereof, belongs to the technology field of sliced mutton in food.
Background technology
Tomato contains abundant organic acid as malic acid, citric acid, formic acid, can protect vitamin C, makes it not to be destroyed at processing cooking process, increases the utilization rate of vitamin.In tomato, also contain a kind of special composition---tomatin, contribute to digestion, diuresis, can assist gastric juice digestion fat, tomatin can also anti-bacteria and the growth of fungi, can treat angular stomatitis.
Immature papaya contains two kinds of enzymes, a kind of papain class of crying, and a kind of papain that cries, can reduce fat as aliphatic acid, can promote digestion and the absorption of food.
Yoghourt is except the whole nutrients that contain milk, and outstanding feature is to contain abundant lactic acid, the lactose in milk can be decomposed into lactic acid.For intestines and stomach, lack lactalase or drink the easily people of diarrhoea of fresh milk, can drink Yoghourt instead.Lactic acid can suppress the growth of mould in body, can prevent the flora imbalance of using Antibiotics medicine to cause.Lactic acid can also prevent the poisonous substance accumulation that spoilage organisms decomposing protein produces, thereby has protective effect on cancer risk, Yoghourt to have laxativeness effect, can prevent constipation of old people.
Barley and fructus hordei germinatus contain vitamin A, B, E and amylase, maltose, glucose, conversion carbohydrase, allantoin, protein decomposition enzyme, fat and mineral matter etc., and the allantoin in barley can promote the healing of gastrointestinal ulceration.
Summary of the invention
A digestible sliced mutton, is characterized in that having the raw material of following weight portion to make: gigot meat 600 ~ 650, tealeaves 15 ~ 18, sweet osmanthus 10 ~ 12, lemon juice 8 ~ 10, Chinese yam 16 ~ 20, dietary alkali 5 ~ 7, salt 25 ~ 30, anise 7 ~ 10, soya bean 18 ~ 22, tender bamboo 100 ~ 120, pimiento 13 ~ 15, fresh Fructus Hordei Germinatus 17 ~ 20, frying ground rice 16 ~ 20, honey 6 ~ 8, Yoghourt 20 ~ 25, catsup 5 ~ 7, papaya 20 ~ 24, auxiliary agent 4 ~ 5 and appropriate water; Described auxiliary agent is made by the raw material of following weight portion: yellow cinnamon leaf 5.5 ~ 7, fecula 10 ~ 12, sodium bicarbonate 2 ~ 3, anise 3 ~ 4, water caltrop stem 2.5 ~ 3, chicken mulberry leaf 2 ~ 3, folium lycii 4 ~ 6, wheat embryo 8 ~ 10, the seed of Oriental arborvitae 5 ~ 7, jujube nucleus 4 ~ 5, hops 1 ~ 2 and water are appropriate; Preparation method is by wheat embryo defibrination, push to obtain juice, anise mixing jujube nucleus and seed of Oriental arborvitae big fire quick-fried 10 ~ 12min are gone out to fragrance, then add front described juice, water caltrop stem, sodium bicarbonate, folium lycii, hops, chicken mulberry leaf and 1.5 ~ 2 times of little fire of the water to total amount to decoct 50 ~ 60min, filter to obtain filtered juice, filtered juice is added to fecula, mix well, dry, finally pulverize and get final product.
A preparation method for digestible sliced mutton, is characterized in that comprising following step:
(1) first that soya bean frying 20 ~ 25min is sallow to surface, then mix tealeaves, tender bamboo, sweet osmanthus, Chinese yam, dietary alkali, salt, anise, pimiento, add 4 ~ 6 times of decoctings to total amount to boil 80 ~ 100min, filter to obtain soup juice;
(2) respectively by fresh Fructus Hordei Germinatus and papaya defibrination, after extruding, obtain juice, gained juice blending honey, Yoghourt, catsup, lemon juice, auxiliary agent and other following untapped residual components are added in (1) described soup juice, after mixing well, make condiment;
(3) gigot meat surface is smeared frying ground rice, rotten to shortcake prior to boiling stewed 60 ~ 80min in pressure cooker, takes out rapid cold water stroke upper tasty osculum crossed, and (2) gained condiment is spooned and makes to be full of condiment in osculum, with cotton thread, bundlees tight and tightens up;
(4) (3) gained gigot meat is put in the pot of boiling water bath and steams 30 ~ 40min, after taking out, take out stitches and blade.
The food materials that are of little use that relate in invention are described below:
Water caltrop stem: ramie root is the root of contrayerva ramie, has heat-clearing, hemostasis, removing toxic substances, the loose stasis of blood, and to erysipelas, carbuncle is swollen, traumatic injury, the effects such as snake bite and insect sting.
Chicken mulberry leaf: be the leaf of moraceae plants mulberry, have another name called a mulberry, Jing Sang, mulberry fruit tree, yellow wood leaf etc., there is production national most areas more, have the effects such as hypotensive, blood fat, anti-inflammatory.
The seed of Oriental arborvitae: be the kind benevolence of Cupressaceae plant arbor-vitae, the flat taste of property is sweet; Tool mental-tranquilization, the effect relaxing bowel, the saturating heart of seed of Oriental arborvitae fragrance, body profit is grown blood.
Hops: be a kind of perennial herb trailing plant of Moraceae, Humulus, ancients are taken as medicinal material, ripe fresh hops drying squeezing, with whole hops, use, or pack after pulverizing compressed granulate, also can be made into hop extract, then in low temperature warehouse, preserve.
Advantage of the present invention: the feature of meat product is nondigestible, nutrition is not in full use, sliced mutton of the present invention it be first mutton is put in pressure cooker, boil stew to shortcake rotten, with special condiment, soak tasty again, taste not only tasty and refreshing but also easy to digest, condiment is Yoghourt, catsup, Fructus Hordei Germinatus, papaya etc. have digestible foodstuff decoction to form, the useful human body digestion of various enzymes wherein containing, keep intestinal health, in immersion process, also with cotton thread, tie up mutton, the osculum of tasty use is tightened up, meat modification while being unlikely to soak, keep mouthfeel strength road, shortcake is tender and do not affect tasty.
The specific embodiment
A digestible sliced mutton, is characterized in that having the raw material of following weight portion to make: gigot meat 600 ~ 650g, tealeaves 15 ~ 18g, sweet osmanthus 10 ~ 12g, lemon juice 8 ~ 10g, Chinese yam 16 ~ 20g, dietary alkali 5 ~ 7g, salt 25 ~ 30g, anistree 7 ~ 10g, soya bean 18 ~ 22g, tender bamboo 100 ~ 120g, pimiento 13 ~ 15g, fresh Fructus Hordei Germinatus 17 ~ 20g, frying ground rice 16 ~ 20g, honey 6 ~ 8g, Yoghourt 20 ~ 25g, catsup 5 ~ 7g, papaya 20 ~ 24g, auxiliary agent 4 ~ 5g and appropriate water; Described auxiliary agent is made by the raw material of following weight portion: yellow cinnamon leaf 5.5 ~ 7g, fecula 10 ~ 12g, sodium bicarbonate 2 ~ 3g, anistree 3 ~ 4g, water caltrop stem 2.5 ~ 3g, chicken mulberry leaf 2 ~ 3g, folium lycii 4 ~ 6g, wheat embryo 8 ~ 10g, the seed of Oriental arborvitae 5 ~ 7g, jujube nucleus 4 ~ 5g, hops 1 ~ 2g and water are appropriate; Preparation method is by wheat embryo defibrination, push to obtain juice, anise mixing jujube nucleus and seed of Oriental arborvitae big fire quick-fried 10 ~ 12min are gone out to fragrance, then add front described juice, water caltrop stem, sodium bicarbonate, folium lycii, hops, chicken mulberry leaf and 1.5 ~ 2 times of little fire of the water to total amount to decoct 50 ~ 60min, filter to obtain filtered juice, filtered juice is added to fecula, mix well, dry, finally pulverize and get final product.
A preparation method for digestible sliced mutton, is characterized in that comprising following step:
(1) first that soya bean frying 20 ~ 25min is sallow to surface, then mix tealeaves, tender bamboo, sweet osmanthus, Chinese yam, dietary alkali, salt, anise, pimiento, add 4 ~ 6 times of decoctings to total amount to boil 80 ~ 100min, filter to obtain soup juice;
(2) respectively by fresh Fructus Hordei Germinatus and papaya defibrination, after extruding, obtain juice, gained juice blending honey, Yoghourt, catsup, lemon juice, auxiliary agent and other following untapped residual components are added in (1) described soup juice, after mixing well, make condiment;
(3) gigot meat surface is smeared frying ground rice, rotten to shortcake prior to boiling stewed 60 ~ 80min in pressure cooker, takes out rapid cold water stroke upper tasty osculum crossed, and (2) gained condiment is spooned and makes to be full of condiment in osculum, with cotton thread, bundlees tight and tightens up;
(4) (3) gained gigot meat is put in the pot of boiling water bath and steams 30 ~ 40min, after taking out, take out stitches and blade.
Claims (2)
1. a digestible sliced mutton, is characterized in that having the raw material of following weight portion to make: gigot meat 600 ~ 650, tealeaves 15 ~ 18, sweet osmanthus 10 ~ 12, lemon juice 8 ~ 10, Chinese yam 16 ~ 20, dietary alkali 5 ~ 7, salt 25 ~ 30, anise 7 ~ 10, soya bean 18 ~ 22, tender bamboo 100 ~ 120, pimiento 13 ~ 15, fresh Fructus Hordei Germinatus 17 ~ 20, frying ground rice 16 ~ 20, honey 6 ~ 8, Yoghourt 20 ~ 25, catsup 5 ~ 7, papaya 20 ~ 24, auxiliary agent 4 ~ 5 and appropriate water; Described auxiliary agent is made by the raw material of following weight portion: yellow cinnamon leaf 5.5 ~ 7, fecula 10 ~ 12, sodium bicarbonate 2 ~ 3, anise 3 ~ 4, water caltrop stem 2.5 ~ 3, chicken mulberry leaf 2 ~ 3, folium lycii 4 ~ 6, wheat embryo 8 ~ 10, the seed of Oriental arborvitae 5 ~ 7, jujube nucleus 4 ~ 5, hops 1 ~ 2 and water are appropriate; Preparation method is by wheat embryo defibrination, push to obtain juice, anise mixing jujube nucleus and seed of Oriental arborvitae big fire quick-fried 10 ~ 12min are gone out to fragrance, then add front described juice, water caltrop stem, sodium bicarbonate, folium lycii, hops, chicken mulberry leaf and 1.5 ~ 2 times of little fire of the water to total amount to decoct 50 ~ 60min, filter to obtain filtered juice, filtered juice is added to fecula, mix well, dry, finally pulverize and get final product.
2. a kind of preparation method of digestible sliced mutton according to claim 1, is characterized in that comprising following step:
(1) first that soya bean frying 20 ~ 25min is sallow to surface, then mix tealeaves, tender bamboo, sweet osmanthus, Chinese yam, dietary alkali, salt, anise, pimiento, add 4 ~ 6 times of decoctings to total amount to boil 80 ~ 100min, filter to obtain soup juice;
(2) respectively by fresh Fructus Hordei Germinatus and papaya defibrination, after extruding, obtain juice, gained juice blending honey, Yoghourt, catsup, lemon juice, auxiliary agent and other following untapped residual components are added in (1) described soup juice, after mixing well, make condiment;
(3) gigot meat surface is smeared frying ground rice, rotten to shortcake prior to boiling stewed 60 ~ 80min in pressure cooker, takes out rapid cold water stroke upper tasty osculum crossed, and (2) gained condiment is spooned and makes to be full of condiment in osculum, with cotton thread, bundlees tight and tightens up;
(4) (3) gained gigot meat is put in the pot of boiling water bath and steams 30 ~ 40min, after taking out, take out stitches and blade.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410376108.0A CN104207194A (en) | 2014-08-02 | 2014-08-02 | Digestible mutton slice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410376108.0A CN104207194A (en) | 2014-08-02 | 2014-08-02 | Digestible mutton slice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104207194A true CN104207194A (en) | 2014-12-17 |
Family
ID=52089405
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410376108.0A Pending CN104207194A (en) | 2014-08-02 | 2014-08-02 | Digestible mutton slice and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104207194A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107019161A (en) * | 2017-04-28 | 2017-08-08 | 合肥绿益食品有限公司 | Tomato dried pork and preparation method thereof |
| CN107125603A (en) * | 2017-04-28 | 2017-09-05 | 合肥绿益食品有限公司 | Honey acidophilus milk dried pork and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1089798A (en) * | 1993-01-14 | 1994-07-27 | 李海健 | The processing method of instant sliced mutton |
| CN102763855A (en) * | 2012-06-28 | 2012-11-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Steamed liver-protecting health beef with tea flavor and making method thereof |
| CN102763862A (en) * | 2012-06-28 | 2012-11-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Steamed beef with tea flavor and processing method thereof |
| CN102763853A (en) * | 2012-06-28 | 2012-11-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Steamed beef with tea flavor and processing method thereof |
-
2014
- 2014-08-02 CN CN201410376108.0A patent/CN104207194A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1089798A (en) * | 1993-01-14 | 1994-07-27 | 李海健 | The processing method of instant sliced mutton |
| CN102763855A (en) * | 2012-06-28 | 2012-11-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Steamed liver-protecting health beef with tea flavor and making method thereof |
| CN102763862A (en) * | 2012-06-28 | 2012-11-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Steamed beef with tea flavor and processing method thereof |
| CN102763853A (en) * | 2012-06-28 | 2012-11-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Steamed beef with tea flavor and processing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107019161A (en) * | 2017-04-28 | 2017-08-08 | 合肥绿益食品有限公司 | Tomato dried pork and preparation method thereof |
| CN107125603A (en) * | 2017-04-28 | 2017-09-05 | 合肥绿益食品有限公司 | Honey acidophilus milk dried pork and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102894104B (en) | Mushroom dried becurd preparation method | |
| CN103393135B (en) | Preparation method of nourished chicken feet | |
| CN102934782B (en) | Marinating formula for poultry meat products | |
| CN103251032A (en) | Clam bechamel and preparation method thereof | |
| CN103229844A (en) | Villous amonmum fruit dried bean curd preparation method | |
| CN103704814A (en) | Milk flavor enoki mushroom health drink and preparation method thereof | |
| CN103976344A (en) | Duck blood flavoring sauce and preparation method thereof | |
| KR20110052253A (en) | Method for manufacturing abalone boiled in soy | |
| CN103652819A (en) | Chocolate seasoning sauce for instant noodles | |
| CN104106795A (en) | Pumpkin flower eyesight-improving honey nutrition powder and processing method thereof | |
| CN104207194A (en) | Digestible mutton slice and preparation method thereof | |
| CN102366097A (en) | Medicated fresh dog meat soup base and its preparation method | |
| CN102389121B (en) | Method for preparing dictyophora indusiata-goose hotpot ingredients | |
| CN101066123B (en) | Health vegetarian sausage and its making process | |
| CN104187765A (en) | Beef slices with mellow taste of coffee and preparation method of beef slices | |
| CN104137982A (en) | Anti-exercise fatigue cold-mixed hericium erinaceus and preparation method thereof | |
| CN107712835A (en) | A kind of preparation method of Guilin thick chilli sauce | |
| CN103262903A (en) | Manufacturing method of mustard dried tofu | |
| CN106616815A (en) | Material for stewing meat crabs and preparation method for material | |
| CN106107892A (en) | One raw meat of dispelling is steamed in clear soup cooking wine and preparation method thereof | |
| KR101036355B1 (en) | A manufacturing method of pumpkin drink containing old pumpkin and red bean and a pumpkin drink thereof | |
| CN107232553A (en) | The tasty and refreshing water caltrop bubble of one kind appetizing and water caltrop stem and preparation method thereof | |
| KR20090059239A (en) | Manufacturing method of knife-cut noodles | |
| CN105795272A (en) | Peach blossom-flavored herba opuntiae-herba portulacae compound beverage and preparation method thereof | |
| CN105595121A (en) | Method for preparing sweet-osmanthus and asparagus health drink |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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 |
Application publication date: 20141217 |
|
| RJ01 | Rejection of invention patent application after publication |