CN104305235A - Hot and spicy mutton particles and processing method thereof - Google Patents
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- CN104305235A CN104305235A CN201410492450.7A CN201410492450A CN104305235A CN 104305235 A CN104305235 A CN 104305235A CN 201410492450 A CN201410492450 A CN 201410492450A CN 104305235 A CN104305235 A CN 104305235A
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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
- A23L13/70—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
- 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
- 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
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Abstract
The invention discloses hot and spicy mutton particles and a processing method thereof, wherein the hot and spicy mutton particles are prepared from the following raw materials: mutton, brown sugar, red yeast rice, black tea, a wolfberry powder, a wheat germ powder, pad ka-paw transliterated from Thai language, aucklandia lappa decne., rhizoma nerdostachyos, fructus citrus sarcodactylis, radix astragali, angelica sinensis, a chocolate powder, chopped chilli, old ginger, a fistular onion stalk powder, minced garlic, grape wine, spiced salt, corn germ oil, and a flavor nutritional agent. The prepared hot and spicy mutton particles prepared by the invention are simple in processing technology, adopt a black tea decoction liquid for boiling mutton, and can increase the fragrance and remove the mutton odor; and with combined action of the red yeast rice, grape wine and health-care traditional Chinese medicine components, the hot and spicy mutton particles have a ruddy color increased, have light sweet in the hot and spicy mountfeel, are unique in flavor, have nourishing and health-preserving functions, and have improvement effects on consumptive disease and thinness, soreness and weakness of waist and knees, weakness of spleen and stomach, deficiency of food and regurgitation, deficiency of qi and blood and the like.
Description
Technical field
The present invention relates to a kind of fragrant peppery mutton granules and processing method thereof, belong to food processing technology field.
Background technology
Leisure food be a class with product peculiar flavour be attraction, for joyful consumer's mood or the food possessing health care.Along with recreation is popular gradually, the consumption figure of leisure food is more and more large, and meat products processing industry, as an important component part of food industry, also complies with the development trend of this Leisure orchards.Along with growth in the living standard, the leisure meat product of current single taste, can not meet the demand of people, a kind of nutrition, delicious food, functional leisure meat product, are badly in need of Development and Production, meet the need of market.
Summary of the invention
The object of the present invention is to provide a kind of fragrant peppery mutton granules and processing method thereof, cater to the needs of more consumers.
For achieving the above object, the technical solution used in the present invention is as follows:
A kind of fragrant peppery mutton granules is made up of the raw material of following weight parts:
Mutton 72-95, brown sugar 4-6, red yeast rice 4-6, black tea 6-8, wolfberry fruit powder 0.5-1, wheat germ powder 5-8, beat throw leaf 0.2-0.3, Aplotaxis auriculata 0.2-0.4, rhizoma nardostachyos 0.2-0.2, Buddha's hand 0.2-0.3, Radix Astragali 0.2-0.3, Radix Angelicae Sinensis 0.2-0.3, chocolate powder 1-2, chopped chilli 8-10, old ginger 1-2, Bulbus Allii Fistulosi powder 1-2, garlic end 1-3, grape wine 8-12, spiced salt 1-3, maize germ oil 4-6, flavor nutrition agent are appropriate;
Described flavor nutrition agent is made up of the raw material of following weight parts: the sweet 0.01-0.03 of I+G0.003-0.006, Momordica grosvenori, Rosa roxburghii freeze-dried powder 4-6, Silkworm pupa protein 0.5-0.8, black pine dew 5-8, shredded coconut stuffing powder 6-8, cocoa power 0.5-1, silverfish 10-15, lotus root juice 60-80, black mashed garlic 6-10, peony seed oil 2-4, pomegranate wine 8-15;
Described flavor nutrition agent preparation method be: (1), black pine revealed removal of impurities and clean section, put into pomegranate wine and infiltrate 2-4 hour, pull black pine dew sheet out and steam well-done, overwhelm into gruel, obtain the fragrant gruel of truffle, soaking wine liquid is stand-by; (2), by silverfish removal of impurities clean, add soaking wine liquid, black mashed garlic stirs, slow fire stews to moisten to juice receipts dry, be milled into mud, be stirred to slip shape with peony seed oil, the fragrant gruel of truffle, Steam by water bath is to going out perfume (or spice), add other surplus stocks, stir, at 85-95 DEG C, boil 40-60 minute, isolated by filtration, filter residue rubber mill grinds into rubber cement, press filtration is removed slag again, and merging filtrate to obtain final product.
The processing method of described spicy mutton granules, comprises the following steps:
(1), by black tea powder be broken to 10-20 order, put into 15-20 times 95-100 DEG C water lixiviate 8-10 minute, filter and remove residue, add clean removal of impurities stripping and slicing mutton, at 60-80 DEG C, infiltrate 40-60 minute, pull mutton chop out, drain pelletizing, obtain the fragrant mutton granules of tea;
(2), will beat throw leaf, Aplotaxis auriculata, rhizoma nardostachyos, Buddha's hand, the Radix Astragali, angelica powder be broken to 10-20 order, add 5-8 times of soak by water 1-2 hour, filter and remove residue, obtains decoction liquor;
(3), by red yeast rice removal of impurities clean, soak 2-4 hour with grape wine, add 1-2 times of water and boil thick shape, press filtration is removed slag, and filtrate adds brown sugar, chocolate powder, wolfberry fruit powder stir, and obtain juice;
(4), by chopped chilli, old ginger clean simple stage property, put into ripe fragrant maize germ oil cauldron slow fire stir-fry 1-2 minute with Bulbus Allii Fistulosi powder, garlic end, the spiced salt, add the dry perfume of wheat germ powder frying, then refine to 120-200 order, obtain fragrant peppery powder;
(5), get the flavor nutrition agent of the 10-15% of mutton weight and juice, decoction liquor stir, add the fragrant mutton granules of tea, rub to mix and infiltrate evenly, simmer to ripe rotten, add fragrant peppery powder tumbling and roll over and mix sheet, cutting granulating, smoke ripe perfume (or spice), to obtain final product.
Beneficial effect of the present invention:
The peppery mutton granules of the perfume (or spice) that the present invention obtains, processing technology is simple, with black tea decocting liquid boiling mutton, can remove smell of mutton by flavouring; With red yeast rice, grape wine and the acting in conjunction of health care Chinese medicine composition, increase ruddy color and luster, the sweet meaning of the fragrant peppery middle silk silk of mouthfeel, unique flavor, there is the function of nourishing and health preserving, thin, soreness and weakness of waist and knees is won to consumptive disease, weakness of the spleen and the stomach, food few gastric disorder causing nausea, deficiency of qi and blood etc. be improved effect.
Detailed description of the invention
A kind of fragrant peppery mutton granules is made up of the raw material of following weight (jin):
Mutton 95, brown sugar 6, red yeast rice 6, black tea 8, wolfberry fruit powder 1, wheat germ powder 8, beat throw leaf 0.3, Aplotaxis auriculata 0.4, rhizoma nardostachyos 0.3, Buddha's hand 0.3, the Radix Astragali 0.3, Radix Angelicae Sinensis 0.3, chocolate powder 2, chopped chilli 10, old ginger 2, Bulbus Allii Fistulosi powder 2, garlic end 3, grape wine 12, the spiced salt 3, maize germ oil 6, flavor nutrition agent are appropriate;
Described flavor nutrition agent is made up of the raw material of following weight (jin): I+G0.005, Momordica grosvenori are sweet 0.02, Rosa roxburghii freeze-dried powder 6, Silkworm pupa protein 0.8, black pine dew 8, shredded coconut stuffing powder 8, cocoa power 1, silverfish 15, lotus root juice 80, black mashed garlic 10, peony seed oil 4, pomegranate wine 15;
Described flavor nutrition agent preparation method be: (1), black pine revealed removal of impurities and clean section, put into pomegranate wine and infiltrate 4 hours, pull black pine dew sheet out and steam well-done, overwhelm into gruel, obtain the fragrant gruel of truffle, soaking wine liquid is stand-by; (2), by silverfish removal of impurities clean, add soaking wine liquid, black mashed garlic stirs, slow fire stews to moisten to juice receipts dry, be milled into mud, be stirred to slip shape with peony seed oil, the fragrant gruel of truffle, Steam by water bath is to going out perfume (or spice), add other surplus stocks, stir, at 95 DEG C, boil 60 minutes, isolated by filtration, filter residue rubber mill grinds into rubber cement, press filtration is removed slag again, and merging filtrate to obtain final product.
The processing method of described spicy mutton granules, comprises the following steps:
(1), by black tea powder be broken to 20 orders, put into 20 times of 100 DEG C of water lixiviates 10 minutes, filter and remove residue, add clean removal of impurities stripping and slicing mutton, at 80 DEG C, infiltrate 60 minutes, pull mutton chop out, drain pelletizing, obtain the fragrant mutton granules of tea;
(2), will beat throw leaf, Aplotaxis auriculata, rhizoma nardostachyos, Buddha's hand, the Radix Astragali, angelica powder be broken to 20 orders, add 8 times of soak by water 2 hours, filter and remove residue, obtains decoction liquor;
(3), by red yeast rice removal of impurities clean, soak 4 hours with grape wine, add 2 times of water and boil thick shape, press filtration is removed slag, and filtrate adds brown sugar, chocolate powder, wolfberry fruit powder stir, and obtain juice;
(4), by chopped chilli, old ginger clean simple stage property, put into ripe fragrant maize germ oil cauldron slow fire stir-fry 2 minutes with Bulbus Allii Fistulosi powder, garlic end, the spiced salt, add the dry perfume of wheat germ powder frying, then refine to 200 orders, obtain fragrant peppery powder;
(5), get mutton weight 15% flavor nutrition agent and juice, decoction liquor stir, add the fragrant mutton granules of tea, rub to mix and infiltrate evenly, simmer to ripe rotten, add fragrant peppery powder tumbling and roll over and mix sheet, cutting granulating, smoke ripe perfume (or spice), to obtain final product.
Claims (2)
1. the peppery mutton granules of perfume (or spice), it is characterized in that being made up of the raw material of following weight parts:
Mutton 72-95, brown sugar 4-6, red yeast rice 4-6, black tea 6-8, wolfberry fruit powder 0.5-1, wheat germ powder 5-8, beat throw leaf 0.2-0.3, Aplotaxis auriculata 0.2-0.4, rhizoma nardostachyos 0.2-0.2, Buddha's hand 0.2-0.3, Radix Astragali 0.2-0.3, Radix Angelicae Sinensis 0.2-0.3, chocolate powder 1-2, chopped chilli 8-10, old ginger 1-2, Bulbus Allii Fistulosi powder 1-2, garlic end 1-3, grape wine 8-12, spiced salt 1-3, maize germ oil 4-6, flavor nutrition agent are appropriate;
Described flavor nutrition agent is made up of the raw material of following weight parts: the sweet 0.01-0.03 of I+G0.003-0.006, Momordica grosvenori, Rosa roxburghii freeze-dried powder 4-6, Silkworm pupa protein 0.5-0.8, black pine dew 5-8, shredded coconut stuffing powder 6-8, cocoa power 0.5-1, silverfish 10-15, lotus root juice 60-80, black mashed garlic 6-10, peony seed oil 2-4, pomegranate wine 8-15;
Described flavor nutrition agent preparation method be: (1), black pine revealed removal of impurities and clean section, put into pomegranate wine and infiltrate 2-4 hour, pull black pine dew sheet out and steam well-done, overwhelm into gruel, obtain the fragrant gruel of truffle, soaking wine liquid is stand-by; (2), by silverfish removal of impurities clean, add soaking wine liquid, black mashed garlic stirs, slow fire stews to moisten to juice receipts dry, be milled into mud, be stirred to slip shape with peony seed oil, the fragrant gruel of truffle, Steam by water bath is to going out perfume (or spice), add other surplus stocks, stir, at 85-95 DEG C, boil 40-60 minute, isolated by filtration, filter residue rubber mill grinds into rubber cement, press filtration is removed slag again, and merging filtrate to obtain final product.
2. a processing method for spicy mutton granules as claimed in claim 1, is characterized in that comprising the following steps:
(1), by black tea powder be broken to 10-20 order, put into 15-20 times 95-100 DEG C water lixiviate 8-10 minute, filter and remove residue, add clean removal of impurities stripping and slicing mutton, at 60-80 DEG C, infiltrate 40-60 minute, pull mutton chop out, drain pelletizing, obtain the fragrant mutton granules of tea;
(2), will beat throw leaf, Aplotaxis auriculata, rhizoma nardostachyos, Buddha's hand, the Radix Astragali, angelica powder be broken to 10-20 order, add 5-8 times of soak by water 1-2 hour, filter and remove residue, obtains decoction liquor;
(3), by red yeast rice removal of impurities clean, soak 2-4 hour with grape wine, add 1-2 times of water and boil thick shape, press filtration is removed slag, and filtrate adds brown sugar, chocolate powder, wolfberry fruit powder stir, and obtain juice;
(4), by chopped chilli, old ginger clean simple stage property, put into ripe fragrant maize germ oil cauldron slow fire stir-fry 1-2 minute with Bulbus Allii Fistulosi powder, garlic end, the spiced salt, add the dry perfume of wheat germ powder frying, then refine to 120-200 order, obtain fragrant peppery powder;
(5), get the flavor nutrition agent of the 10-15% of mutton weight and juice, decoction liquor stir, add the fragrant mutton granules of tea, rub to mix and infiltrate evenly, simmer to ripe rotten, add fragrant peppery powder tumbling and roll over and mix sheet, cutting granulating, smoke ripe perfume (or spice), to obtain final product.
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| CN201410492450.7A CN104305235A (en) | 2014-09-24 | 2014-09-24 | Hot and spicy mutton particles and processing method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886624A (en) * | 2015-05-12 | 2015-09-09 | 沿河土家族自治县麻阳河食品有限公司 | A mutton smell modifying agent used during the manufacturing process of a dried mutton and a preparation method thereof |
| CN107259384A (en) * | 2017-07-24 | 2017-10-20 | 铜仁学院 | A kind of processing technology of spiced mutton |
| CN107668482A (en) * | 2017-09-30 | 2018-02-09 | 佘延英 | A kind of processing method of mutton dried meat |
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|---|---|---|---|---|
| JP2013106607A (en) * | 2011-10-28 | 2013-06-06 | Ikeda Shokken Kk | Production method of imidazole dipeptide-containing extract |
| CN103027305A (en) * | 2013-01-18 | 2013-04-10 | 贵州大学 | Nourishing mutton product and preparation technology thereof |
| CN103652966A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Honeydew shish kebab and preparation method thereof |
| CN103653004A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Spiced healthcare dry mutton and preparation method thereof |
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| CN104886624A (en) * | 2015-05-12 | 2015-09-09 | 沿河土家族自治县麻阳河食品有限公司 | A mutton smell modifying agent used during the manufacturing process of a dried mutton and a preparation method thereof |
| CN107259384A (en) * | 2017-07-24 | 2017-10-20 | 铜仁学院 | A kind of processing technology of spiced mutton |
| CN107668482A (en) * | 2017-09-30 | 2018-02-09 | 佘延英 | A kind of processing method of mutton dried meat |
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