CN104207195A - Refreshing-taste sliced mutton and preparation method thereof - Google Patents

Refreshing-taste sliced mutton and preparation method thereof Download PDF

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Publication number
CN104207195A
CN104207195A CN201410376112.7A CN201410376112A CN104207195A CN 104207195 A CN104207195 A CN 104207195A CN 201410376112 A CN201410376112 A CN 201410376112A CN 104207195 A CN104207195 A CN 104207195A
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CN
China
Prior art keywords
parts
water
juice
meat
mutton
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Application number
CN201410376112.7A
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Chinese (zh)
Inventor
王勇
Original Assignee
安徽省银百益食品有限公司
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Priority to CN201410376112.7A priority Critical patent/CN104207195A/en
Publication of CN104207195A publication Critical patent/CN104207195A/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES 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; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES 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; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES 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

Abstract

A refreshing-taste sliced mutton is prepared from following raw materials including, by weight, 500-600 parts of gigot meat, 30-35 parts of mint leaves, 8-12 parts of chrysanthemum coronarium, 6-8 parts of mulberry leaves, 15-18 parts of cinnamon, 3-4 parts of vanilla, 10-14 parts of pineapple juice, 20-25 parts of salt fermented soybean paste, 15-18 parts of peanut paste, 15-20 parts of red chilli, 20-22 parts of potato powder, 24-28 parts of salt, 7-9 parts of sea sedge, 5-6 parts of Chinese yellow wine, 16-20 parts of peach kernels, 4-7 parts of codonopsis pilosula, 6-8 parts of honey, 4-5 parts of additives and a proper amount of water. Mutton is heavy in muttony flavor. In the invention, the gigot meat is boiled and stewed to soft and mushy in high-pressure pot and then is marinated in a marinade and is smoked through a soup which is decocted from the mint leaves, the mulberry leaves and the like, wherein a marinating seasoning includes the cinnamon, the vanilla, the chrysanthemum coronarium, the red chilli. In addition, by means of the pineapple juice and the flavored salt fermented soybean paste, the sliced mutton is improved in taste. A finished product of the sliced mutton is refreshing and has a fragrance of the mint in exterior and is soft, mushy and juicy in interior.

Description

Sliced mutton of a kind of refrigerant mouthfeel and preparation method thereof

Technical field

The present invention is sliced mutton of a kind of refrigerant mouthfeel and preparation method thereof, belongs to the field of Slanghter processing of lamb in food.

Background technology

Mutton, it can drive chill, can mend health again, to general cough due to wind-cold evil, chronic bronchitis, cold of insufficiency type asthma, deficiency of the kidney impotence, belly crymodynia, body void be afraid of cold, soreness and weakness of waist and knees, lean and haggard, qi-blood deficiency, after being ill or postpartum health void all empty shapes such as lose and all have treatment and help effect, be most appropriate to winter edible, therefore be called as winter tonic, deeply popular to people.Because mutton has one tedious sheep strange taste of having a strong smell, therefore treated coldly by some people.In fact, if one kilogram of mutton can be put into 10 grams of Radix Glycyrrhizaes, cook together with appropriate cooking wine, ginger, can remove its gas and can keep its Mutton Flavor of having a strong smell.

Mutton is fresh and tender, is of high nutritive value, crymodynia in all insufficiencies of the kidney yang, soreness and weakness of waist and knees, abdomen, consumptive disease deficiency person all available it make dietotherapy product.Mutton is nutritious, and to pulmonary tuberculosis, tracheitis, asthma, anaemia, postpartum is qi-blood deficiency, the empty chilly of belly crymodynia, body, malnutrition, soreness and weakness of waist and knees, impotence and premature ejaculation and all cold of insufficiency type illnesss all have very large benifit; Have tonifying kidney and strengthening yang, the medium effect of qi-restoratives temperature, man is often applicable to edible.

Summary of the invention

A sliced mutton for refrigerant mouthfeel, is characterized in that being made by the raw material of following weight portion: gigot meat 500 ~ 600, dried peppermint leaf 30 ~ 35, crowndaisy chrysanthemum 8 ~ 12, mulberry leaf 6 ~ 8, cassia bark 15 ~ 18, vanilla 3 ~ 4, pineapple juice 10 ~ 14, black bean sauce 20 ~ 25, peanut butter 15 ~ 18, pimiento 15 ~ 20, mealy potato 20 ~ 22, salt 24 ~ 28, sea sedge 7 ~ 9, yellow rice wine 5 ~ 6, peach kernel 16 ~ 20, Radix Codonopsis 4 ~ 7, honey 6 ~ 8, 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 the sliced mutton of refrigerant mouthfeel, is characterized in that comprising following step:

(1) first the dry frying 10 ~ 15min that fries of peach kernel is gone out to perfume (or spice), then mix crowndaisy chrysanthemum, cassia bark, black bean sauce, peanut butter, pineapple juice, pimiento, sea sedge, yellow rice wine, Radix Codonopsis, salt and auxiliary agent, add water to and do not have material 10 ~ 12cm, decoct 70 ~ 90min and obtain halogen soup;

(2) suitable quantity of water impulsive motion mealy potato, evenly spreads upon on gigot meat, is put in pressure cooker, to boil that to stew 40 ~ 60min rotten to meat shortcake, and meat surface is evenly scratched tasty osculum, is then put in that in (1) described halogen soup, to soak 3 ~ 4h stew in soy sauce tasty, pulls out afterwards;

(3) by dried peppermint leaf, mulberry leaf, vanilla, honey and other surplus material add 3 ~ 4 times to the water of total amount, and first big fire is boiled, less fiery mulling 30 ~ 40min;

(4) the gigot meat of (2) gained is put in food steamer, the mixing soup juice of big fire heating (3) gained produces steam and smokes gigot meat, continues 50 ~ 70min, takes out afterwards 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: mutton taste raw meat, smell of mutton is heavier, sliced mutton of the present invention is that first to utilize high pressure pan boiling to stew to shortcake gigot meat rotten, put into again special halogen material stew in soy sauce tasty, finally with the soup juice of the decoctions such as dried peppermint leaf, mulberry leaf, boil and smoke, halogen material has cassia bark, vanilla, crowndaisy chrysanthemum, pimiento, more has pineapple juice, soya beans with distinctive flavour to improve taste, finished product sliced mutton top layer peppermint fragrance cool mouth, the crisp rotten succulence of internal layer.

The specific embodiment

A sliced mutton for refrigerant mouthfeel, is characterized in that being made by the raw material of following weight portion: gigot meat 500 ~ 600g, dried peppermint leaf 30 ~ 35g, crowndaisy chrysanthemum 8 ~ 12g, mulberry leaf 6 ~ 8g, cassia bark 15 ~ 18g, vanilla 3 ~ 4g, pineapple juice 10 ~ 14g, black bean sauce 20 ~ 25g, peanut butter 15 ~ 18g, pimiento 15 ~ 20g, mealy potato 20 ~ 22g, salt 24 ~ 28g, sea sedge 7 ~ 9g, yellow rice wine 5 ~ 6g, peach kernel 16 ~ 20g, Radix Codonopsis 4 ~ 7g, honey 6 ~ 8g, 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 the sliced mutton of refrigerant mouthfeel, is characterized in that comprising following step:

(1) first the dry frying 10 ~ 15min that fries of peach kernel is gone out to perfume (or spice), then mix crowndaisy chrysanthemum, cassia bark, black bean sauce, peanut butter, pineapple juice, pimiento, sea sedge, yellow rice wine, Radix Codonopsis, salt and auxiliary agent, add water to and do not have material 10 ~ 12cm, decoct 70 ~ 90min and obtain halogen soup;

(2) suitable quantity of water impulsive motion mealy potato, evenly spreads upon on gigot meat, is put in pressure cooker, to boil that to stew 40 ~ 60min rotten to meat shortcake, and meat surface is evenly scratched tasty osculum, is then put in that in (1) described halogen soup, to soak 3 ~ 4h stew in soy sauce tasty, pulls out afterwards;

(3) by dried peppermint leaf, mulberry leaf, vanilla, honey and other surplus material add 3 ~ 4 times to the water of total amount, and first big fire is boiled, less fiery mulling 30 ~ 40min;

(4) the gigot meat of (2) gained is put in food steamer, the mixing soup juice of big fire heating (3) gained produces steam and smokes gigot meat, continues 50 ~ 70min, takes out afterwards blade.

Claims (2)

1. a sliced mutton for refrigerant mouthfeel, is characterized in that being made by the raw material of following weight portion: gigot meat 500 ~ 600, dried peppermint leaf 30 ~ 35, crowndaisy chrysanthemum 8 ~ 12, mulberry leaf 6 ~ 8, cassia bark 15 ~ 18, vanilla 3 ~ 4, pineapple juice 10 ~ 14, black bean sauce 20 ~ 25, peanut butter 15 ~ 18, pimiento 15 ~ 20, mealy potato 20 ~ 22, salt 24 ~ 28, sea sedge 7 ~ 9, yellow rice wine 5 ~ 6, peach kernel 16 ~ 20, Radix Codonopsis 4 ~ 7, honey 6 ~ 8, 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 sliced mutton of refrigerant mouthfeel according to claim 1, is characterized in that comprising following step:
(1) first the dry frying 10 ~ 15min that fries of peach kernel is gone out to perfume (or spice), then mix crowndaisy chrysanthemum, cassia bark, black bean sauce, peanut butter, pineapple juice, pimiento, sea sedge, yellow rice wine, Radix Codonopsis, salt and auxiliary agent, add water to and do not have material 10 ~ 12cm, decoct 70 ~ 90min and obtain halogen soup;
(2) suitable quantity of water impulsive motion mealy potato, evenly spreads upon on gigot meat, is put in pressure cooker, to boil that to stew 40 ~ 60min rotten to meat shortcake, and meat surface is evenly scratched tasty osculum, is then put in that in (1) described halogen soup, to soak 3 ~ 4h stew in soy sauce tasty, pulls out afterwards;
(3) by dried peppermint leaf, mulberry leaf, vanilla, honey and other surplus material add 3 ~ 4 times to the water of total amount, and first big fire is boiled, less fiery mulling 30 ~ 40min;
(4) the gigot meat of (2) gained is put in food steamer, the mixing soup juice of big fire heating (3) gained produces steam and smokes gigot meat, continues 50 ~ 70min, takes out afterwards blade.
CN201410376112.7A 2014-08-02 2014-08-02 Refreshing-taste sliced mutton and preparation method thereof CN104207195A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
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

Patent Citations (4)

* Cited by examiner, † Cited by third party
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

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Application publication date: 20141217

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