CN104430701A - Mutton patties and processing method thereof - Google Patents

Abstract

The invention discloses mutton patties and a processing method of the mutton patties. The mutton patties comprise, by weight, 1-2 parts of baking powder, 15-20 parts of proso millet powder, 20-40 parts of mutton, 8-12 parts of pawpaw, 5-8 parts of natto, 4-6 parts of galangal, 10-12 parts of semen coicis, 1-2 parts of fennel powder, 2-3 parts of table salt, 2-3 parts of semen nigellae, 1-2 parts of henbit, 1-2 parts of burdock leaves, 1-2 parts of boschniakia rossica, 6-8 parts of wheatgerm oil, 1-2 parts of home-made stewing seasoning, 10-20 parts of yoghourt and 8-10 parts of nutritional agents. According to the mutton patties made through the method, the home-made stewing seasoning is adopted for stewing mutton to remove the odd flavor, and the nutritional agents containing probiotics are added for natural fermentation, so that mutton is fresh and tender and easy to digest and absorb by the human body. The processing method is easy to implement. The mutton patties made through the method are delicious, tasty, crispy on the outside and soft on the inside, flavorful and suitable for different people groups and have the effects of relaxing bowel, improving appetite, promoting digestion and tonifying kidney and spleen.

Description

A kind of Mutton patties and processing method thereof

Technical field

The present invention relates to a kind of Mutton patties and processing method thereof, belong to food processing technology field.

Background technology

Sheep is one of important domestic animal of Taihu Plain, is the local livestock and poultry species of China's first class of protection.Sheep meat is good, nutritious, delicious, is the meat that people like eating.Sheep pastures, feed pure natural, and therefore mutton is by people's appellation pollution-free food.The meat history in health care of sheep is very long, " Treatise on Febrile and Miscellaneous Disease " one as far back as the Eastern Han Dynasty is just cured the disease with " Chinese angelica, ginger mutton soup " in book, the traditional Chinese medical science thinks that mutton taste is sweet warm in nature, there is qi-restoratives be healthy and strong, effect under Wen Zhongnuan, Compendium of Material Medica is recorded: it is cold that mutton can treat postpartum void, the cold hernia of stomachache, the symptoms such as impotence due to deficiency of the kidney.As the saying goes: " want longevity, often eat mutton ".Because containing very high protein, mineral matter and abundant vitamin in mutton, so eat mutton can improve fitness and anti-disease ability, particularly winter can also resist severe cold more.In order to increase the edible range of sheep meat, open sheep meat market, provides a kind of nutritious sheep meat product having good health care concurrently, and simple processing technology, make full use of the nutritive value of sheep meat, meet the nutrition and health care demand of people to food.

Summary of the invention

The object of the present invention is to provide a kind of Mutton patties 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 Mutton patties, be made up of the raw material of following weight parts:

Baking powder 1-2, broomcorn millet powder 15-20, mutton 20-40, pawpaw 8-12, natto 5-8, galangal 4-6, coix seed 10-12, fennel powder 1-2, salt 2-3, fennelflower seed 2-3, benbie 1-2, burdock leaf 1-2, not old careless 1-2, wheat-germ oil 6-8, from brewed brine material 1-2, Yoghourt 10-12, nutritional agents 8-10;

The described processing method from brewed brine material is: (1) takes the raw material of following weight portion: tsaoko 2-3, cardamom 2-4, dried orange peel 1-2, basyleaves 1-2, pepper 2-3, Verbena officinalis 1-2, rhizoma nardostachyos 1-2, celery seed powder 4-6, konjac glucomannan 0.5-1.5, Purple Perilla Seed Oil 4-6, bamboo charcoal powder 10-15; (2) by tsaoko, cardamom, dried orange peel, basyleaves, pepper, Verbena officinalis, rhizoma nardostachyos co-grinding, mix with bamboo charcoal powder, celery seed powder, Purple Perilla Seed Oil is entered pot heating, add hybrid particles frying and go out perfume (or spice), add konjac glucomannan and suitable quantity of water is stirred to thick slip shape, after extrusion, be crushed to 5-10 order, obtain final product.

Described nutritional agents is made up of the raw material of following weight parts: Synsepalum dulcuficum (Schum.) Daniell 20-30, pitaya peel 10-15, pollen pini 1-2, Silkworm pupa protein 1-2, inulin 2-4, lemon freeze-dried powder 4-6, snow lotus live body 2-4, red colouring agent for food, also used as a Chinese medicine 1-2, roselle powder 5-8, rice wine are appropriate;

The preparation method of described nutritional agents is: Synsepalum dulcuficum (Schum.) Daniell, pitaya peel light salt brine are rinsed well; freezing crushing becomes particle to mix; tank is entered with 1-2 times of rice wine of hybrid particles weight; water proof is stewing to be stewed to thick shape, is cooled to 40-60 DEG C, adds snow lotus live body, red colouring agent for food, also used as a Chinese medicine, roselle powder stir; insulation leaves standstill 1-2 hour; freeze drying is pulverized, and mixes, to obtain final product with other surplus stocks.

The processing method of described Mutton patties, comprises the following steps:

(1), by mutton stripping and slicing, rub mix evenly with from brewed brine material, salt, pickle 20-30 minute, pour in the lump in boiling water and quick-boil boiling hot 5-8 minute, pull mutton chop cold water flush out clean, drain cutting in blocks, passing into 40-60 DEG C of hot blast, to smoke water content be 20-30%, is stranding into gruel, stand-by;

(2), by pawpaw go flesh stripping and slicing to clean, make pulping, mix with Yoghourt, add mutton gruel and infiltrate 20-30 minute, then add nutritional agents and rub and mix evenly, at 30-45 DEG C, leave standstill 2-3 hour, stand-by;

(3), by fennelflower seed, benbie, burdock leaf, not old grass mixing, add 5-8 times of soak by water 1-2 hour, filter and remove residue, filtrate adds coix seed and boils to well-done, grinds be pounded mud with natto, obtains heart of a lotus seed benevolence natto mud;

(4), galangal removal of impurities is cleaned, freeze-drying is pulverized, mix with fennel powder, in wheat embryo oil cauldron, stir-fry goes out perfume (or spice), adds the standing thing of step (2) and stir-fries evenly, then mix with heart of a lotus seed benevolence natto mud and other surplus stocks, add suitable quantity of water to rub and mix evenly, leave standstill and proof rear tumbling and be pressed into face pie, put into the ripe perfume (or spice) of baking box baking, to obtain final product.

Beneficial effect of the present invention:

The Mutton patties that the present invention obtains, employing is boiled mutton from brewed brine material halogen and is removed smell of mutton, add the nutritional agents spontaneous fermentation containing profitable probliotics again, easily digested the while of making Fresh & Tender in Texture, processing method is simple, aromatic tasty and refreshing, crisp outside tender inside, local flavor is pure, is applicable to various crowd and eats, have relax bowel, the effect of stomach strengthening and digestion promoting, kidney and spleen invigorating.

Detailed description of the invention

A kind of Mutton patties, be made up of the raw material of following weight (jin):

Baking powder 2, broomcorn millet powder 20, mutton 40, pawpaw 12, natto 8, galangal 6, coix seed 12, fennel powder 2, salt 3, fennelflower seed 3, benbie 2, burdock leaf 2, old grass 2, wheat-germ oil 8, from brewed brine material 2, Yoghourt 12, nutritional agents 10;

The described processing method from brewed brine material is: (1) takes the raw material of following weight (jin): tsaoko 3, cardamom 4, dried orange peel 2, basyleaves 2, pepper 3, Verbena officinalis 2, rhizoma nardostachyos 2, celery seed powder 6, konjac glucomannan 1, Purple Perilla Seed Oil 6, bamboo charcoal powder 15; (2) by tsaoko, cardamom, dried orange peel, basyleaves, pepper, Verbena officinalis, rhizoma nardostachyos co-grinding, mix with bamboo charcoal powder, celery seed powder, Purple Perilla Seed Oil is entered pot heating, add hybrid particles frying and go out perfume (or spice), add konjac glucomannan and suitable quantity of water is stirred to thick slip shape, after extrusion, be crushed to 10 orders, obtain final product.

Described nutritional agents is made up of the raw material of following weight (jin): Synsepalum dulcuficum (Schum.) Daniell 30, pitaya peel 15, pollen pini 2, Silkworm pupa protein 2, inulin 4, lemon freeze-dried powder 6, snow lotus live body 3, red colouring agent for food, also used as a Chinese medicine 2, roselle powder 8, rice wine are appropriate;

The preparation method of described nutritional agents is: Synsepalum dulcuficum (Schum.) Daniell, pitaya peel light salt brine are rinsed well; freezing crushing becomes particle to mix; tank is entered with 2 times of rice wine of hybrid particles weight; water proof is stewing to be stewed to thick shape, is cooled to 60 DEG C, adds snow lotus live body, red colouring agent for food, also used as a Chinese medicine, roselle powder stir; insulation leaves standstill 2 hours; freeze drying is pulverized, and mixes, to obtain final product with other surplus stocks.

The processing method of described Mutton patties, comprises the following steps:

(1), by mutton stripping and slicing, mix evenly with rubbing from brewed brine material, salt, pickle 30 minutes, pour in the lump in boiling water and quick-boil boiling hot 8 minutes, pull mutton chop cold water flush out clean, drain cutting in blocks, passing into 60 DEG C of hot blasts, to smoke water content be 30%, is stranding into gruel, stand-by;

(2), by pawpaw go flesh stripping and slicing to clean, make pulping, mix with Yoghourt, add mutton gruel and infiltrate 30 minutes, then add nutritional agents and rub and mix evenly, at 45 DEG C, leave standstill 3 hours, stand-by;

(3), by fennelflower seed, benbie, burdock leaf, not old grass mixing, add 8 times of soak by water 2 hours, filter and remove residue, filtrate adds coix seed and boils to well-done, grinds be pounded mud with natto, obtains heart of a lotus seed benevolence natto mud;

(4), galangal removal of impurities is cleaned, freeze-drying is pulverized, mix with fennel powder, in wheat embryo oil cauldron, stir-fry goes out perfume (or spice), adds the standing thing of step (2) and stir-fries evenly, then mix with heart of a lotus seed benevolence natto mud and other surplus stocks, add suitable quantity of water to rub and mix evenly, leave standstill and proof rear tumbling and be pressed into face pie, put into the ripe perfume (or spice) of baking box baking, to obtain final product.

Claims (2)

1. a Mutton patties, it is characterized in that being made up of the raw material of following weight parts:

Baking powder 1-2, broomcorn millet powder 15-20, mutton 20-40, pawpaw 8-12, natto 5-8, galangal 4-6, coix seed 10-12, fennel powder 1-2, salt 2-3, fennelflower seed 2-3, benbie 1-2, burdock leaf 1-2, not old careless 1-2, wheat-germ oil 6-8, from brewed brine material 1-2, Yoghourt 10-12, nutritional agents 8-10;

The described processing method from brewed brine material is: (1) takes the raw material of following weight portion: tsaoko 2-3, cardamom 2-4, dried orange peel 1-2, basyleaves 1-2, pepper 2-3, Verbena officinalis 1-2, rhizoma nardostachyos 1-2, celery seed powder 4-6, konjac glucomannan 0.5-1.5, Purple Perilla Seed Oil 4-6, bamboo charcoal powder 10-15; (2) by tsaoko, cardamom, dried orange peel, basyleaves, pepper, Verbena officinalis, rhizoma nardostachyos co-grinding, mix with bamboo charcoal powder, celery seed powder, Purple Perilla Seed Oil is entered pot heating, add hybrid particles frying and go out perfume (or spice), add konjac glucomannan and suitable quantity of water is stirred to thick slip shape, after extrusion, be crushed to 5-10 order, obtain final product;

Described nutritional agents is made up of the raw material of following weight parts: Synsepalum dulcuficum (Schum.) Daniell 20-30, pitaya peel 10-15, pollen pini 1-2, Silkworm pupa protein 1-2, inulin 2-4, lemon freeze-dried powder 4-6, snow lotus live body 2-4, red colouring agent for food, also used as a Chinese medicine 1-2, roselle powder 5-8, rice wine are appropriate;

The preparation method of described nutritional agents is: Synsepalum dulcuficum (Schum.) Daniell, pitaya peel light salt brine are rinsed well; freezing crushing becomes particle to mix; tank is entered with 1-2 times of rice wine of hybrid particles weight; water proof is stewing to be stewed to thick shape, is cooled to 40-60 DEG C, adds snow lotus live body, red colouring agent for food, also used as a Chinese medicine, roselle powder stir; insulation leaves standstill 1-2 hour; freeze drying is pulverized, and mixes, to obtain final product with other surplus stocks.

2. a processing method for Mutton patties as claimed in claim 1, is characterized in that comprising the following steps:

(1), by mutton stripping and slicing, rub mix evenly with from brewed brine material, salt, pickle 20-30 minute, pour in the lump in boiling water and quick-boil boiling hot 5-8 minute, pull mutton chop cold water flush out clean, drain cutting in blocks, passing into 40-60 DEG C of hot blast, to smoke water content be 20-30%, is stranding into gruel, stand-by;

(2), by pawpaw go flesh stripping and slicing to clean, make pulping, mix with Yoghourt, add mutton gruel and infiltrate 20-30 minute, then add nutritional agents and rub and mix evenly, at 30-45 DEG C, leave standstill 2-3 hour, stand-by;

(3), by fennelflower seed, benbie, burdock leaf, not old grass mixing, add 5-8 times of soak by water 1-2 hour, filter and remove residue, filtrate adds coix seed and boils to well-done, grinds be pounded mud with natto, obtains heart of a lotus seed benevolence natto mud;

(4), galangal removal of impurities is cleaned, freeze-drying is pulverized, mix with fennel powder, in wheat embryo oil cauldron, stir-fry goes out perfume (or spice), adds the standing thing of step (2) and stir-fries evenly, then mix with heart of a lotus seed benevolence natto mud and other surplus stocks, add suitable quantity of water to rub and mix evenly, leave standstill and proof rear tumbling and be pressed into face pie, put into the ripe perfume (or spice) of baking box baking, to obtain final product.