CN104543960A - Sweet-scented osmanthus air-dried vegetable lean meat paste and preparation method thereof - Google Patents

Sweet-scented osmanthus air-dried vegetable lean meat paste and preparation method thereof Download PDF

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Publication number
CN104543960A
CN104543960A CN201510010923.XA CN201510010923A CN104543960A CN 104543960 A CN104543960 A CN 104543960A CN 201510010923 A CN201510010923 A CN 201510010923A CN 104543960 A CN104543960 A CN 104543960A
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China
Prior art keywords
parts
air
sweet
dry
scented osmanthus
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CN201510010923.XA
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Chinese (zh)
Inventor
麻志刚
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马鞍山市黄池食品(集团)有限公司
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Priority to CN201510010923.XA priority Critical patent/CN104543960A/en
Publication of CN104543960A publication Critical patent/CN104543960A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses sweet-scented osmanthus air-dried vegetable lean meat paste. The sweet-scented osmanthus air-dried vegetable lean meat paste is prepared from the following raw materials in parts by weight: 50-70 parts of lean meat, 60-80 parts of thick broad-bean sauce, 30-50 parts of carobs, 6-8 parts of apple freeze-dried powder, 9-10 parts of hazelnut kernels, 8-10 parts of cleomes, 8-10 parts of lotus seed juice, a proper amount of vegetable oil, 6-9 parts of fistular onion juice, 5-7 parts of white sugar, 6-7 parts of orange powder, 10-12 parts of table salt, 6-8 parts of dried chili powder, 9-11 parts of spices, 1-2 parts of sweet-scented osmanthus, 3-4 parts of cortex moutan, 2-3 parts of pericarp of commom banana, 1-2 parts of all-grass of greyish-green corydalis, 3-5 parts of mango seeds and 8-10 parts of a nutritional supplement. The sweet-scented osmanthus air-dried vegetable lean meat paste contains a plurality of health components; the carobs and the cleomes are added to be prepared into air-dried vegetables; the sweet-scented osmanthus air-dried vegetable lean meat paste has a unique taste and has the effects of warming spleen and stomach, and relaxing bowel; and meanwhile, the sweet-scented osmanthus air-dried vegetable lean meat paste is prepared form a plurality of Chinese herbal medicines including the sweet-scented osmanthus, the cortex moutan and the like, and has the effects of maintaining beauty, keeping young, relieving throats, clearing away heat and cooling blood.

Description

Air-dry dish thinmeat paste of a kind of sweet osmanthus and preparation method thereof

Technical field

The present invention relates generally to food processing field, particularly relates to air-dry dish thinmeat paste of a kind of sweet osmanthus and preparation method thereof.

Background technology

Sauce is that the flavouring processed, it originates from China, has long history with things such as beans, wheat flour, fruit, meat or fishes and shrimps for primary raw material.Now, it is the sweet fermented flour sauce of primary raw material that the common tartar sauce of Chinese is divided into wheat flour, and is the large class of thick broad-bean sauce two of primary raw material with beans; Although original thick broad-bean sauce taste just, local flavor is single, can not meet people and to have suited one's taste multiple demands.

Summary of the invention

The object of the invention is exactly the defect in order to make up prior art, provides air-dry dish thinmeat paste of a kind of sweet osmanthus and preparation method thereof.

The present invention is achieved by the following technical solutions:

The air-dry dish thinmeat paste of a kind of sweet osmanthus, is characterized in that being made up of the raw material of following weight portion:

Lean pork 50-70, thick broad-bean sauce 60-80, carob 30-50, apple jelly dry powder 6-8, hazelnut kernel 9-10, Cauliflower 8-10, lotus root juice 8-10, vegetable oil are appropriate, green onion juice 6-9, white sugar 5-7, orange powder 6-7, salt 10-12, chilli pepper 6-8, spice 9-11, sweet osmanthus 1-2, root bark of tree peony 3-4, common banana pericarp 2-3, Herba Corydalis aduncae 1-2, mango core 3-5, nourishing additive agent 8-10;

Described nourishing additive agent is made up of the raw material of following weight portion:

Green prune 3-4, milk powder 2-3, the broken 5-6 of candied date, pear cv nanguo 6-8, linseed oil 5-6, seawood meal 1-2, sauce pig ear 6-8, walnut shortbread 3-4, casing are appropriate, apple skin 1-2, flaccid knotweed herb 1-2, schefflera arboricola 2-3, black ugly 2-4, dry land grass 1-2, tuber of dwarf lilyturf 2-3;

Preparation method is: apple skin 1-2, flaccid knotweed herb 1-2, schefflera arboricola 2-3, black ugly 2-4, dry land grass 1-2, tuber of dwarf lilyturf 2-3 mix by (1), and water extraction 2-3 time, filters, obtain herb liquid;

(2) after sauce pig ear, pear cv nanguo being shredded respectively with green prune, candied date is broken mixes, and is placed in the pot of linseed oil, big fire stir-fries 4-6 minute, discharging; Walnut shortbread is placed in herb liquid soak, with the mixture after above-mentioned frying and remain each raw material and mix and smash into paste to pieces after maceration, gained pastel pours into casing, after air-dry, obtains nutrient sausage, nutrient sausage is cut into particle, to obtain final product.

The preparation method of the air-dry dish thinmeat paste of described a kind of sweet osmanthus, is characterized in that comprising the following steps:

(1) by sweet osmanthus, the root bark of tree peony, common banana pericarp, Herba Corydalis aduncae, mango core mixing, add 6-8 times of water, little fire boils 30-50 minute, filter, obtain herb liquid, by herb liquid spray on the surface of lean pork, leaving standstill dipping carries out freezing after 5-10 minute, be cut into meat cubelets after freezing by dicer; Pot meat cubelets being placed in appropriate vegetable oil explodes to medium well, discharging, and residue vegetable oil is stand-by;

(2) residue vegetable oil is heated to seventy percent heat, pours hazelnut kernel into, after fried perfume (or spice), then pour thick broad-bean sauce into, slow fire frying 15-20 minute, discharging;

(3) carob, Cauliflower be placed in after boiling water cooks by scalding, then pull out and dry, make air-dry dish, the air-dry dish of gained is cut into end, obtains air-dry dish end;

(4) by lotus root juice, the mixing of green onion juice, after adding 4-7 times of water dilution, be placed in pot and boil, then add white sugar, orange powder, salt, chilli pepper, spice, mix, obtain baste;

(5) by each material after step (1), (2), (3), (4) process and remain each raw material and be placed in jacketed pan respectively, after mixing, boil, pack, to obtain final product.

Advantage of the present invention is:

The air-dry dish thinmeat paste of sweet osmanthus of the present invention contains plurality kinds of health care composition, the carob added, Cauliflower first make air-dry dish, special taste, the effect there is warming spleen and stomach, relaxing bowel, simultaneously the present invention also adopts the multiple Chinese herbal medicine such as sweet osmanthus, the root bark of tree peony, has skin maintenance, effect of throat of releiving, clearing heat and cooling blood.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is described in further detail:

Embodiment:

The air-dry dish thinmeat paste of a kind of sweet osmanthus, be made up of the raw material of following weight portion:

Lean pork 70, thick broad-bean sauce 80, carob 50, apple jelly dry powder 8, hazelnut kernel 10, Cauliflower 10, lotus root juice 10, vegetable oil are appropriate, green onion juice 9, white sugar 7, orange powder 7, salt 12, chilli pepper 8, spice 11, sweet osmanthus 2, the root bark of tree peony 4, common banana pericarp 3, Herba Corydalis aduncae 2, mango core 5, nourishing additive agent 10;

Described nourishing additive agent is made up of the raw material of following weight portion:

Green prune 4, milk powder 3, candied date are broken 6, pear cv nanguo 8, linseed oil 6, seawood meal 2, sauce pig ear 8, walnut shortbread 4, casing are appropriate, apple skin 2, flaccid knotweed herb 2, schefflera arboricola 3, black ugly 4, dry land grass 2, the tuber of dwarf lilyturf 3;

Preparation method is: apple skin 2, flaccid knotweed herb 2, schefflera arboricola 3, black ugly 4, dry land grass 2, the tuber of dwarf lilyturf 3 mix by (1), and water extraction 3 times, filters, obtain herb liquid;

(2) after sauce pig ear, pear cv nanguo being shredded respectively with green prune, candied date is broken mixes, be placed in the pot of linseed oil, big fire stir-fries 6 minutes, discharging; Walnut shortbread is placed in herb liquid soak, with the mixture after above-mentioned frying and remain each raw material and mix and smash into paste to pieces after maceration, gained pastel pours into casing, after air-dry, obtains nutrient sausage, nutrient sausage is cut into particle, to obtain final product.

The preparation method of the air-dry dish thinmeat paste of described a kind of sweet osmanthus, comprises the following steps:

(1) by sweet osmanthus, the root bark of tree peony, common banana pericarp, Herba Corydalis aduncae, mango core mixing, add 8 times of water, little fire boils 50 minutes, filter, obtain herb liquid, by herb liquid spray on the surface of lean pork, leaving standstill dipping carries out freezing after 10 minutes, be cut into meat cubelets after freezing by dicer; Pot meat cubelets being placed in appropriate vegetable oil explodes to medium well, discharging, and residue vegetable oil is stand-by;

(2) residue vegetable oil is heated to seventy percent heat, pours hazelnut kernel into, after fried perfume (or spice), then pour thick broad-bean sauce into, slow fire frying 20 minutes, discharging;

(3) carob, Cauliflower be placed in after boiling water cooks by scalding, then pull out and dry, make air-dry dish, the air-dry dish of gained is cut into end, obtains air-dry dish end;

(4) by lotus root juice, the mixing of green onion juice, after adding 7 times of water dilutions, be placed in pot and boil, then add white sugar, orange powder, salt, chilli pepper, spice, mix, obtain baste;

(5) by each material after step (1), (2), (3), (4) process and remain each raw material and be placed in jacketed pan respectively, after mixing, boil, pack, to obtain final product.

Claims (2)

1. the air-dry dish thinmeat paste of sweet osmanthus, is characterized in that being made up of the raw material of following weight portion:
Lean pork 50-70, thick broad-bean sauce 60-80, carob 30-50, apple jelly dry powder 6-8, hazelnut kernel 9-10, Cauliflower 8-10, lotus root juice 8-10, vegetable oil are appropriate, green onion juice 6-9, white sugar 5-7, orange powder 6-7, salt 10-12, chilli pepper 6-8, spice 9-11, sweet osmanthus 1-2, root bark of tree peony 3-4, common banana pericarp 2-3, Herba Corydalis aduncae 1-2, mango core 3-5, nourishing additive agent 8-10;
Described nourishing additive agent is made up of the raw material of following weight portion:
Green prune 3-4, milk powder 2-3, the broken 5-6 of candied date, pear cv nanguo 6-8, linseed oil 5-6, seawood meal 1-2, sauce pig ear 6-8, walnut shortbread 3-4, casing are appropriate, apple skin 1-2, flaccid knotweed herb 1-2, schefflera arboricola 2-3, black ugly 2-4, dry land grass 1-2, tuber of dwarf lilyturf 2-3;
Preparation method is: apple skin 1-2, flaccid knotweed herb 1-2, schefflera arboricola 2-3, black ugly 2-4, dry land grass 1-2, tuber of dwarf lilyturf 2-3 mix by (1), and water extraction 2-3 time, filters, obtain herb liquid;
(2) after sauce pig ear, pear cv nanguo being shredded respectively with green prune, candied date is broken mixes, and is placed in the pot of linseed oil, big fire stir-fries 4-6 minute, discharging; Walnut shortbread is placed in herb liquid soak, with the mixture after above-mentioned frying and remain each raw material and mix and smash into paste to pieces after maceration, gained pastel pours into casing, after air-dry, obtains nutrient sausage, nutrient sausage is cut into particle, to obtain final product.
2. the preparation method of the air-dry dish thinmeat paste of a kind of sweet osmanthus according to claim 1, is characterized in that comprising the following steps:
(1) by sweet osmanthus, the root bark of tree peony, common banana pericarp, Herba Corydalis aduncae, mango core mixing, add 6-8 times of water, little fire boils 30-50 minute, filter, obtain herb liquid, by herb liquid spray on the surface of lean pork, leaving standstill dipping carries out freezing after 5-10 minute, be cut into meat cubelets after freezing by dicer; Pot meat cubelets being placed in appropriate vegetable oil explodes to medium well, discharging, and residue vegetable oil is stand-by;
(2) residue vegetable oil is heated to seventy percent heat, pours hazelnut kernel into, after fried perfume (or spice), then pour thick broad-bean sauce into, slow fire frying 15-20 minute, discharging;
(3) carob, Cauliflower be placed in after boiling water cooks by scalding, then pull out and dry, make air-dry dish, the air-dry dish of gained is cut into end, obtains air-dry dish end;
(4) by lotus root juice, the mixing of green onion juice, after adding 4-7 times of water dilution, be placed in pot and boil, then add white sugar, orange powder, salt, chilli pepper, spice, mix, obtain baste;
(5) by each material after step (1), (2), (3), (4) process and remain each raw material and be placed in jacketed pan respectively, after mixing, boil, pack, to obtain final product.
CN201510010923.XA 2015-01-09 2015-01-09 Sweet-scented osmanthus air-dried vegetable lean meat paste and preparation method thereof CN104543960A (en)

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Application Number Priority Date Filing Date Title
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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101675793A (en) * 2008-09-19 2010-03-24 颜桂珠 Flavored pork sauce and production process thereof
CN102907658A (en) * 2012-10-08 2013-02-06 泰祥集团技术开发有限公司 Processing method of pork paste with mushroom
CN104041793A (en) * 2014-05-19 2014-09-17 何群 Rice-fragrance chilli sauce and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101675793A (en) * 2008-09-19 2010-03-24 颜桂珠 Flavored pork sauce and production process thereof
CN102907658A (en) * 2012-10-08 2013-02-06 泰祥集团技术开发有限公司 Processing method of pork paste with mushroom
CN104041793A (en) * 2014-05-19 2014-09-17 何群 Rice-fragrance chilli sauce and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
崔东波: "牛蒡香菇保健肉酱的研制", 《中国调味品》 *

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Application publication date: 20150429