CN104256710A - Lavender-flavored mutton slices and preparation method thereof - Google Patents

Lavender-flavored mutton slices and preparation method thereof Download PDF

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Publication number
CN104256710A
CN104256710A CN201410376111.2A CN201410376111A CN104256710A CN 104256710 A CN104256710 A CN 104256710A CN 201410376111 A CN201410376111 A CN 201410376111A CN 104256710 A CN104256710 A CN 104256710A
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CN
China
Prior art keywords
mutton
lavender
water
juice
fragrance
Prior art date
Application number
CN201410376111.2A
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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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Application filed by 安徽省银百益食品有限公司 filed Critical 安徽省银百益食品有限公司
Priority to CN201410376111.2A priority Critical patent/CN104256710A/en
Publication of CN104256710A publication Critical patent/CN104256710A/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
    • A23L13/40Meat 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
    • 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
    • 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

Abstract

Lavender-flavored mutton slices are characterized by comprising the following raw materials in parts by weight: mutton 550-600, lavender 20-24, licorice 6-8, pepper powder 4-6, chili pepper 7-10, dandelion 10-12, spirit 5-8, leaves of camphor tree 4-5, osmanthus juice 3-5, edible alkali 8-10, salt 14-16, dried beancurd sticks 7-9, Tokay Gecko 8-12, rhizoma kaempferiae 5-7, Perilla frutescens 8-10, Mucor-fermented soybeans 14-18, white sesame 3-5, garlic 7-9, additive 4-5 and a proper amount of water. The mutton slices taste delicious and crispy. The mutton is stewed by a pressure cooker until the mutton is crispy and tender, and the mutton is soaked in a special sauce and smoked, wherein the special sauce is formed by boiling and stewing of such as the dried beancurd sticks, the licorice, the osmanthus juice and the chili pepper, the mutton tastes delicious and activates the appetite, the mutton is bound by fine wires to keep the mutton tight, and soaking of the mutton does not cause generation of loose mutton, and finally the boiling water for smoking comprises the lavender and the leaves of camphor tree, so that the mutton has a fresh smell and a unique charm, and the mutton is widely loved by young people. The flavor can more easily permeate through the surface of the mutton through alcohol volatilization and osmosis in spirit, and meanwhile dryness of the mutton is kept by the smoking process, so as to prevent excessive sauce on the soaked mutton from affecting the appetite.

Description

Sliced mutton of a kind of lavender fragrance and preparation method thereof

Technical field

The present invention is sliced mutton of a kind of lavender fragrance and preparation method thereof, belongs to the processing technology of mutton in food.

Background technology

Lavender floristics is various, has very high ecological pet and is worth.Its plant is short, and the complete stool four seasons are all gray purple, and growing power is strong, resistance to pruning, and leaf pattern is graceful, elegant.Can be used for building lavender fragrant plant garden belonging to a category, accomplish to afforest, beautify, coloured silkization, sweetening treatment one, can view and admire, can purify air again, disease therapy, play the effect of health care.

Lavender Tea brews with the bud of drying to form, and gets a large spoon and put in kettle, then pour boiling water into, only need boil in a covered pot over a slow fire and can enjoy for 5 minutes, and also sweet perfume (or spice) is good to eat not add honey and granulated sugar.This road tea is not with side effect, and there is calmness, lax alimentary canal spasm, refrigerant frankness, eliminate ventosity, aid digestion, prevention feel sick dizzy, relax anxiety and numerous benefit such as nervous migraine, preventing cold, hoarse drinking when crying out also contributes to recovering, so there is the good name of " the best partner of working clan ".

Summary of the invention

A sliced mutton for lavender fragrance, is characterized in that being made up of the raw material of following weight portion: mutton 550 ~ 600, lavender 20 ~ 24, Radix Glycyrrhizae 6 ~ 8, zanthoxylum powder 4 ~ 6, pimiento 7 ~ 10, dandelion 10 ~ 12, white wine 5 ~ 8, yellow cinnamon leaf 4 ~ 5, sweet osmanthus juice 3 ~ 5, dietary alkali 8 ~ 10, salt 14 ~ 16, bean curd stick 7 ~ 9, gekko 8 ~ 12, kaempferia galamga 5 ~ 7, purple perilla 8 ~ 10, old mould fermented soya bean 14 ~ 18, white sesameseed 3 ~ 5, the head of garlic 7 ~ 9, auxiliary agent 4 ~ 5 and appropriate water; Described auxiliary agent is made up of 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, extrude to obtain juice, anise mixing jujube nucleus and seed of Oriental arborvitae big fire quick-fried 10 ~ 12min are gone out fragrance, then juice described before adding, 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 decoct 50 ~ 60min, filter to obtain filtered juice, filtered juice is added fecula, mix well, dry, finally pulverize and get final product.

A preparation method for the sliced mutton of lavender fragrance, is characterized in that comprising following step:

(1) first by fried for white sesameseed quick-fried 6 ~ 10min fragrant, mix Radix Glycyrrhizae, zanthoxylum powder, pimiento, gekko, dandelion, purple perilla, old mould fermented soya bean, salt, dietary alkali, bean curd stick, the head of garlic, auxiliary agent and other following untapped residual components again, add water to and do not have material 10 ~ 12cm to decoct 50 ~ 70min to endure out fragrance, add sweet osmanthus juice and mix well and make condiment soup;

(2) mutton is stewed to shortcake rotten prior to adding appropriate poach in pressure cooker, crosses cold water and draws upper tasty osculum rapidly, and tight and tighten up with the dense binding of cotton thread, the condiment put into afterwards described in (1) soaks 8 ~ 10h;

(3) prepare food steamer, add lavender, white wine and camphortree leaf in the boiling water of generation steam and first boil 20 ~ 30min;

(4) food steamer that (2) gained mutton is put into described in (3) is smoked 30 ~ 40min, take out stitches after completing and blade.

The food materials that are of little use related in invention are described below:

Water caltrop stem: ramie root is the root of contrayerva ramie, have heat-clearing, hemostasis, removing toxic substances, the loose stasis of blood, to erysipelas, carbuncle swells, traumatic injury, the effects such as snake bite and insect sting.

Chicken mulberry leaf: the leaf being moraceae plants mulberry, have another name called a mulberry, Jing Sang, mulberry fruit tree, yellow wood leaf etc., national most area has production more, has hypotensive, the effect such as 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 relaxed bowel, the saturating heart of seed of Oriental arborvitae fragrance, body profit grows blood.

Hops: be Moraceae, a kind of perennial herb trailing plant of Humulus, ancients are taken as medicinal material, ripe fresh hops drying squeezing, use with whole hops, or pack after pulverizing compressed granulate, also can be made into hop extract, then preserve in low temperature warehouse.

Advantage of the present invention: the crisp mouth of sliced mutton delicate fragrance of the present invention, it first stewes to shortcake rotten by mutton by high pressure pan boiling, putting into special condiment again soaks tasty, finally smoke and form, condiment is bean curd stick, Radix Glycyrrhizae, sweet osmanthus juice, the decoction such as capsicum boils, delicious initiation appetite, mutton is bundled with fine rule, keep the tight of meat, meat bubble is unlikely to rotten during immersion, lavender is added in last smoking in boiling water used, camphortree leaf etc., smell delicate fragrance, there is not charm, like by younger generation, make smell easier in meat top layer by the volatilization of alcohol in white wine and osmosis, simultaneously, last stifling being also conducive to keeps the shrivelled of mutton, be unlikely to soak rear soup juice and too much affect appetite.

Detailed description of the invention

A sliced mutton for lavender fragrance, is characterized in that being made up of the raw material of following weight portion: mutton 550 ~ 600g, lavender 20 ~ 24g, Radix Glycyrrhizae 6 ~ 8g, zanthoxylum powder 4 ~ 6g, pimiento 7 ~ 10g, dandelion 10 ~ 12g, white wine 5 ~ 8g, yellow cinnamon leaf 4 ~ 5g, sweet osmanthus juice 3 ~ 5g, dietary alkali 8 ~ 10g, salt 14 ~ 16g, bean curd stick 7 ~ 9g, gekko 8 ~ 12g, kaempferia galamga 5 ~ 7g, purple perilla 8 ~ 10g, old mould fermented soya bean 14 ~ 18g, white sesameseed 3 ~ 5g, the head of garlic 7 ~ 9g, auxiliary agent 4 ~ 5g and appropriate water; Described auxiliary agent is made up of 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, extrude to obtain juice, anise mixing jujube nucleus and seed of Oriental arborvitae big fire quick-fried 10 ~ 12min are gone out fragrance, then juice described before adding, 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 decoct 50 ~ 60min, filter to obtain filtered juice, filtered juice is added fecula, mix well, dry, finally pulverize and get final product.

A preparation method for the sliced mutton of lavender fragrance, is characterized in that comprising following step:

(1) first by fried for white sesameseed quick-fried 6 ~ 10min fragrant, mix Radix Glycyrrhizae, zanthoxylum powder, pimiento, gekko, dandelion, purple perilla, old mould fermented soya bean, salt, dietary alkali, bean curd stick, the head of garlic, auxiliary agent and other following untapped residual components again, add water to and do not have material 10 ~ 12cm to decoct 50 ~ 70min to endure out fragrance, add sweet osmanthus juice and mix well and make condiment soup;

(2) mutton is stewed to shortcake rotten prior to adding appropriate poach in pressure cooker, crosses cold water and draws upper tasty osculum rapidly, and tight and tighten up with the dense binding of cotton thread, the condiment put into afterwards described in (1) soaks 8 ~ 10h;

(3) prepare food steamer, add lavender, white wine and camphortree leaf in the boiling water of generation steam and first boil 20 ~ 30min;

(4) food steamer that (2) gained mutton is put into described in (3) is smoked 30 ~ 40min, take out stitches after completing and blade.

Claims (2)

1. a sliced mutton for lavender fragrance, is characterized in that being made up of the raw material of following weight portion: mutton 550 ~ 600, lavender 20 ~ 24, Radix Glycyrrhizae 6 ~ 8, zanthoxylum powder 4 ~ 6, pimiento 7 ~ 10, dandelion 10 ~ 12, white wine 5 ~ 8, yellow cinnamon leaf 4 ~ 5, sweet osmanthus juice 3 ~ 5, dietary alkali 8 ~ 10, salt 14 ~ 16, bean curd stick 7 ~ 9, gekko 8 ~ 12, kaempferia galamga 5 ~ 7, purple perilla 8 ~ 10, old mould fermented soya bean 14 ~ 18, white sesameseed 3 ~ 5, the head of garlic 7 ~ 9, auxiliary agent 4 ~ 5 and appropriate water; Described auxiliary agent is made up of 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, extrude to obtain juice, anise mixing jujube nucleus and seed of Oriental arborvitae big fire quick-fried 10 ~ 12min are gone out fragrance, then juice described before adding, 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 decoct 50 ~ 60min, filter to obtain filtered juice, filtered juice is added fecula, mix well, dry, finally pulverize and get final product.
2. the preparation method of a kind of sliced mutton of lavender fragrance according to claim 1, is characterized in that comprising following step:
(1) first by fried for white sesameseed quick-fried 6 ~ 10min fragrant, mix Radix Glycyrrhizae, zanthoxylum powder, pimiento, gekko, dandelion, purple perilla, old mould fermented soya bean, salt, dietary alkali, bean curd stick, the head of garlic, auxiliary agent and other following untapped residual components again, add water to and do not have material 10 ~ 12cm to decoct 50 ~ 70min to endure out fragrance, add sweet osmanthus juice and mix well and make condiment soup;
(2) mutton is stewed to shortcake rotten prior to adding appropriate poach in pressure cooker, crosses cold water and draws upper tasty osculum rapidly, and tight and tighten up with the dense binding of cotton thread, the condiment put into afterwards described in (1) soaks 8 ~ 10h;
(3) prepare food steamer, add lavender, white wine and camphortree leaf in the boiling water of generation steam and first boil 20 ~ 30min;
(4) food steamer that (2) gained mutton is put into described in (3) is smoked 30 ~ 40min, take out stitches after completing and blade.
CN201410376111.2A 2014-08-02 2014-08-02 Lavender-flavored mutton slices and preparation method thereof CN104256710A (en)

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Application Number Priority Date Filing Date Title
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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN103783540A (en) * 2014-01-14 2014-05-14 柳培健 Sliced boiled mutton and processing method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN103783540A (en) * 2014-01-14 2014-05-14 柳培健 Sliced boiled mutton and processing method thereof

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Application publication date: 20150107