CN104366517A - Spiced healthful mutton jerky and processing method thereof - Google Patents
Spiced healthful mutton jerky and processing method thereof Download PDFInfo
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- CN104366517A CN104366517A CN201410533484.6A CN201410533484A CN104366517A CN 104366517 A CN104366517 A CN 104366517A CN 201410533484 A CN201410533484 A CN 201410533484A CN 104366517 A CN104366517 A CN 104366517A
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Classifications
-
- 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
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- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a spiced healthful mutton jerky and a processing method thereof. The mutton jerky comprises the following raw materials by weight: 300-350 parts of mutton, 60-100 parts of green beans, 40-50 parts of chestnut kernel, 10-20 parts of salt, 6-8 parts of spiced powder, 8-12 parts of coriander seed powder, 8-10 parts of muskmelon seed powder, 2-3 parts of horseradish tree leaves, 1-2 parts of allspice, 1-2 parts of bitter citrus immature flower, 1-2 parts of myrrh, 2-3 parts of Sarcopyramis bodinieri, 10-15 parts of soy sauce, a proper amount of coix seed oil, and a proper amount of nutrition and healthful liquid. The prepared spiced healthful mutton jerky has strong fragrance, crispness, delicious taste, unique flavor, rich nutrition and high health care value, can promote digestion and absorption, enhance the immune function of organism, increase appetite, nourish the body and strengthen tendons and bones, and is beneficial to human health.
Description
Technical field
The present invention relates to a kind of spiced health care dried mutton and processing method thereof, belong to food processing technology field.
Background technology
Meat product is food necessary in people's daily life, and the kind of meat is a lot, and what we generally ate now has pork, mutton, beef etc., and variety protection is dull, and the fresh meat holding time is shorter.Jerky meat is pickled processing obtain, Yin Qiyi preserves, instant, very popular, but traditional jerky, because raw material is single, can not meet the composite request of people to the local flavor of jerky food, hallmark, trophism, a kind of nutriment enriches, health value is high, mouthfeel is good, the dried meat product of unique flavor, be 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 that a kind of nutriment enriches, health value is high, mouthfeel is good, the spices of unique flavor health care dried mutton 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 spiced health care dried mutton, is made up of the raw material of following weight portion:
Mutton 300-350, green soya bean 60-100, Chinese chestnut Seed 40-50, salt 10-20, five-spice powder 6-8, caraway seeds powder 8-12, fragrant squash seed meal 8-10, leaf of Moringa 2-3, Jamaica 1-2, bitter citrus immature flower 1-2, myrrh 1-2, meat fringe grass 2-3, soy sauce 10-15, coix seed oil is appropriate, nourishing health care liquid is appropriate;
Described nourishing health care liquid is made up of the raw material of following weight portion: Ilex paraguarensis 10-20, foreign chrysanthemum 8-10, seed of Chinese dodder 3-5, lucidum spore powder 3-5, Radix Codonopsis 4-6, fruit of Chinese magnoliavine 6-8, sweet mary 5-8, Seabuckthorn Oil 20-30, lentinan 1-2, royal jelly 10-15, probio 1-2, rice wine 200-250;
Described nutritious flavouring agent preparation method be:
A, post-drying is cleaned in foreign chrysanthemum, the seed of Chinese dodder, Radix Codonopsis, the fruit of Chinese magnoliavine, sweet mary removal of impurities, ultramicro grinding, pour in the lump in rice wine with lucidum spore powder, stir, sealing and standing 7-10 days, melt cinder is separated, filter residue adds 3-5 times of soak by water, filter and remove residue, and filtrate is concentrated into paste, mix with soak, obtain medicinal liquor;
B, Ilex paraguarensis is added 2-3 flooding, each amount of water be 8-12 that tea is heavy doubly, lixiviate 5-10 minute at 85-92 DEG C, filters merging filtrate, obtains Ilex paraguarensis juice;
C, medicinal liquor, Ilex paraguarensis juice and other surplus stocks to be stirred, to obtain final product.
The processing method of described spices health care dried mutton, comprises the following steps:
(1), mutton removal of impurities is cleaned, cut into thin slice, rubbing with salt mixes evenly, fill in and get through in the fresh thick bamboo tube of ring one end, pour the nourishing health care liquid of the 25-40% of mutton weight into, sealing shakes hydrodynamic profit evenly, leave standstill 5-8 days, behind Kaifeng, water proof steams ripe perfume (or spice), pours out and sieves, obtain ripe fragrant mutton thin slice;
(2), by leaf of Moringa, Jamaica, bitter citrus immature flower, myrrh, the boiling of meat fringe grass, filter and remove residue, filtrate is condensed into paste, obtains health-care paste;
(3), green soya bean, Chinese chestnut Seed are cleaned air-dry, put into coix seed oil and soak 10-15 minute, pull out and drain excess oil, enter pot ripe perfume (or spice) of slow fire frying, be crushed to 40-60 order, obtain beans powder;
(4), by caraway seeds powder, fragrant squash seed meal, five-spice powder frying go out perfume (or spice), then refine to 120-200 order, obtain spiced seed powder;
(5), by ripe fragrant mutton thin slice, bean powder powder, health-care paste mixing, add suitable quantity of water tumbling even, compacting section, surface uniform spray coix seed oil, then spray spiced seed powder, put into the ripe perfume (or spice) of baking box baking, to obtain final product.
In above-mentioned nourishing health care liquid, Ilex paraguarensis is rich in 196 kinds of active elements, 11 kinds of polyphenols, and the amino acid of multiple needed by human body and unrighted acid, and the nutritional labelings such as exclusive Chlorogenic acid, rutin, can relaxing smooth muscle, improve breathe, protection cardiac muscle, increase choleresis, diuresis defaecation, remove cholesterol, improve blood circulation, anti-oxidant, antiallergy, promotion autologous tissue repair and regulate with homeostasis; There is the multiple uses such as prevention simple obesity, hyperlipidemia, chronic fatigue syndrome, depression, scurvy, gastric ulcer, hypoferric anemia; Also add multiple beneficial traditional Chinese medicine ingredients, there is strengthening spleen, tonifying kidney, nourish the liver to improve visual acuity, replenishing and restoring lung qi, stomach strengthening and digestion promoting, antibacterial, antifatigue effect, strengthen immune function, promote body metabolism; Probio can promote fermentation, and meat is fresher and tenderer, shortens salting period; With rice wine, Seabuckthorn Oil for carrier, abundant nutrition simultaneously, easily infiltrates in meat, improves meat healthy nutritive value.
Beneficial effect of the present invention:
The spices health care dried mutton that the present invention obtains, aromatic crisp, tasty, unique flavor, nutritious, health value is high, can promote to digest and assimilate, enhanced machine body immunity function, improves appetite, nourishes the body, strengthen muscles and bones, useful health.
Detailed description of the invention
A kind of spiced health care dried mutton, is made up of the raw material of following weight (gram):
Mutton 350, green soya bean 100, Chinese chestnut Seed 50, salt 20, five-spice powder 8, caraway seeds powder 10, fragrant squash seed meal 8, leaf of Moringa 2, Jamaica 2, bitter citrus immature flower 2, myrrh 2, meat fringe grass 3, soy sauce 15, coix seed oil is appropriate, nourishing health care liquid is appropriate;
Described nourishing health care liquid is made up of the raw material of following weight (gram): Ilex paraguarensis 18, foreign chrysanthemum 10, the seed of Chinese dodder 5, lucidum spore powder 4, Radix Codonopsis 5, the fruit of Chinese magnoliavine 8, sweet mary 6, Seabuckthorn Oil 20, lentinan 2, royal jelly 15, probio 2, rice wine 250;
Described nutritious flavouring agent preparation method be:
A, post-drying is cleaned in foreign chrysanthemum, the seed of Chinese dodder, Radix Codonopsis, the fruit of Chinese magnoliavine, sweet mary removal of impurities, ultramicro grinding, pour in the lump in rice wine with lucidum spore powder, stir, sealing and standing 10 days, melt cinder is separated, filter residue adds 5 times of soak by water, filter and remove residue, and filtrate is concentrated into paste, mix with soak, obtain medicinal liquor;
B, Ilex paraguarensis is added 3 floodings, each amount of water is heavy 12 times of tea, and lixiviate 10 minutes at 88 DEG C, filters merging filtrate, obtain Ilex paraguarensis juice;
C, medicinal liquor, Ilex paraguarensis juice and other surplus stocks to be stirred, to obtain final product.
The processing method of described spices health care dried mutton, comprises the following steps:
(1), by mutton removal of impurities clean, cut into thin slice, rub with salt and mix evenly, fill in and get through in the fresh thick bamboo tube of ring one end, pour the nourishing health care liquid of 40% of mutton weight into, sealing shakes hydrodynamic profit evenly, leaves standstill 8 days, behind Kaifeng, water proof steams ripe perfume (or spice), pours out and sieves, obtain ripe fragrant mutton thin slice;
(2), by leaf of Moringa, Jamaica, bitter citrus immature flower, myrrh, the boiling of meat fringe grass, filter and remove residue, filtrate is condensed into paste, obtains health-care paste;
(3), green soya bean, Chinese chestnut Seed are cleaned air-dry, put into coix seed oil and soak 15 minutes, pull out and drain excess oil, enter pot ripe perfume (or spice) of slow fire frying, be crushed to 60 orders, obtain beans powder;
(4), by caraway seeds powder, fragrant squash seed meal, five-spice powder frying go out perfume (or spice), then refine to 200 orders, obtain spiced seed powder;
(5), by ripe fragrant mutton thin slice, bean powder powder, health-care paste mixing, add suitable quantity of water tumbling even, compacting section, surface uniform spray coix seed oil, then spray spiced seed powder, put into the ripe perfume (or spice) of baking box baking, to obtain final product.
Claims (2)
1. a spiced health care dried mutton, is characterized in that, be made up of the raw material of following weight portion:
Mutton 300-350, green soya bean 60-100, Chinese chestnut Seed 40-50, salt 10-20, five-spice powder 6-8, caraway seeds powder 8-12, fragrant squash seed meal 8-10, leaf of Moringa 2-3, Jamaica 1-2, bitter citrus immature flower 1-2, myrrh 1-2, meat fringe grass 2-3, soy sauce 10-15, coix seed oil is appropriate, nourishing health care liquid is appropriate;
Described nourishing health care liquid is made up of the raw material of following weight portion: Ilex paraguarensis 10-20, foreign chrysanthemum 8-10, seed of Chinese dodder 3-5, lucidum spore powder 3-5, Radix Codonopsis 4-6, fruit of Chinese magnoliavine 6-8, sweet mary 5-8, Seabuckthorn Oil 20-30, lentinan 1-2, royal jelly 10-15, probio 1-2, rice wine 200-250;
Described nutritious flavouring agent preparation method be:
A, post-drying is cleaned in foreign chrysanthemum, the seed of Chinese dodder, Radix Codonopsis, the fruit of Chinese magnoliavine, sweet mary removal of impurities, ultramicro grinding, pour in the lump in rice wine with lucidum spore powder, stir, sealing and standing 7-10 days, melt cinder is separated, filter residue adds 3-5 times of soak by water, filter and remove residue, and filtrate is concentrated into paste, mix with soak, obtain medicinal liquor;
B, Ilex paraguarensis is added 2-3 flooding, each amount of water be 8-12 that tea is heavy doubly, lixiviate 5-10 minute at 85-92 DEG C, filters merging filtrate, obtains Ilex paraguarensis juice;
C, medicinal liquor, Ilex paraguarensis juice and other surplus stocks to be stirred, to obtain final product.
2. a processing method for spiced health care dried mutton as claimed in claim 1, is characterized in that comprising the following steps:
(1), mutton removal of impurities is cleaned, cut into thin slice, rubbing with salt mixes evenly, fill in and get through in the fresh thick bamboo tube of ring one end, pour the nourishing health care liquid of the 25-40% of mutton weight into, sealing shakes hydrodynamic profit evenly, leave standstill 5-8 days, behind Kaifeng, water proof steams ripe perfume (or spice), pours out and sieves, obtain ripe fragrant mutton thin slice;
(2), by leaf of Moringa, Jamaica, bitter citrus immature flower, myrrh, the boiling of meat fringe grass, filter and remove residue, filtrate is condensed into paste, obtains health-care paste;
(3), green soya bean, Chinese chestnut Seed are cleaned air-dry, put into coix seed oil and soak 10-15 minute, pull out and drain excess oil, enter pot ripe perfume (or spice) of slow fire frying, be crushed to 40-60 order, obtain beans powder;
(4), by caraway seeds powder, fragrant squash seed meal, five-spice powder frying go out perfume (or spice), then refine to 120-200 order, obtain spiced seed powder;
(5), by ripe fragrant mutton thin slice, bean powder powder, health-care paste mixing, add suitable quantity of water tumbling even, compacting section, surface uniform spray coix seed oil, then spray spiced seed powder, put into the ripe perfume (or spice) of baking box baking, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410533484.6A CN104366517A (en) | 2014-10-11 | 2014-10-11 | Spiced healthful mutton jerky and processing method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262621A (en) * | 2016-08-25 | 2017-01-04 | 方莉 | A kind of Carnis caprae seu ovis goes to have a strong smell and uses impregnation liquid |
| CN107259384A (en) * | 2017-07-24 | 2017-10-20 | 铜仁学院 | A kind of processing technology of spiced mutton |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082303A (en) * | 2011-10-31 | 2013-05-08 | 梁成 | Manufacturing method of dried mutton |
| CN103099225A (en) * | 2011-11-12 | 2013-05-15 | 郭志惠 | Novel dried mutton |
| 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 |
| CN103932201A (en) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | Coffee flavor jerked mutton |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082303A (en) * | 2011-10-31 | 2013-05-08 | 梁成 | Manufacturing method of dried mutton |
| CN103099225A (en) * | 2011-11-12 | 2013-05-15 | 郭志惠 | Novel dried mutton |
| 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 |
| CN103932201A (en) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | Coffee flavor jerked mutton |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262621A (en) * | 2016-08-25 | 2017-01-04 | 方莉 | A kind of Carnis caprae seu ovis goes to have a strong smell and uses impregnation liquid |
| CN107259384A (en) * | 2017-07-24 | 2017-10-20 | 铜仁学院 | A kind of processing technology of spiced mutton |
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