CN104544161A - Nourishing mutton product with skin and making method thereof - Google Patents
Nourishing mutton product with skin and making method thereof Download PDFInfo
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- CN104544161A CN104544161A CN201510034487.XA CN201510034487A CN104544161A CN 104544161 A CN104544161 A CN 104544161A CN 201510034487 A CN201510034487 A CN 201510034487A CN 104544161 A CN104544161 A CN 104544161A
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- mutton
- belt leather
- nourishing
- leather mutton
- skin
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Abstract
The invention discloses a nourishing mutton product with skin. The nourishing mutton product with skin comprises the following raw materials in parts by mass: 1 part of mutton with skin, 0.005 part of codonopsis pilosula, 0.002 part of ginger powder, 0.005 part of red dates, 0.005 part of wolfberries, 0.01 part of ground pepper, 0.01 part of cordyceps militaris, 0.01 part of Chinese angelica powder, 0.01 part of salt, 2.5 parts of sheep bone soup and 0.002 part of monosodium glutamate. The nourishing mutton product with skin disclosed by the invention has the beneficial effects that the mutton made by the method for making the nourishing mutton product with skin can greatly maintain the nutritive value, and the product is unified in taste and attractive in appearance and is suitable for large-scale factory production mode. Therefore, the nourishing mutton product with skin has high nutritive value and economic value.
Description
Technical field
The present invention relates to food processing technology field, concrete, relate to a kind of nourishing belt leather mutton goods and preparation method thereof.
Background technology
Mutton is sweet, and gentle, fine and tender taste, compares with beef with pork, and the content of metabolism of lipid and cholesterol is few.It can drive chill, can nourish the body again, and losing symptom to health void such as general cough due to wind-cold evil, chronic bronchitis, cold of insufficiency type asthma all has treatment and help effect.But, the method of existing culinary art mutton also exists some shortcomings, effectively cannot utilize the nutritional labeling in mutton, and due to meat source quality instability, cause the old tender degree varies of meat, and give, owing to there is no maturation time and the flavor pack of standard, not only cannot accomplish that taste is unified, also improve the cost of Slanghter processing of lamb, certain inconvenience is brought to consumer
For the Related Technical Issues existed in prior art, at present effective solution is not yet proposed.
Summary of the invention
For problem described above, the invention provides a kind of nourishing belt leather mutton goods and preparation method thereof, effectively can make the nutritive value keeping mutton to a greater extent, and make mutton more meet the taste of more people, receive by more people edible.
For realizing above-mentioned technical purpose, technical scheme of the present invention is achieved in that
A kind of nourishing belt leather mutton goods, described nourishing belt leather mutton goods are made up of the raw material of following mass fraction: belt leather mutton 1, Radix Codonopsis 0.005, ginger powder 0.002, red date 0.005, matrimony vine 0.005, pepper powder 0.01, worm flowers and plants 0.01, angelica powder 0.01, salt 0.01, sheep bone soup 2.5 and monosodium glutamate 0.002.
Further, described belt leather mutton is the adult sheep mutton of South Africa Du Bo sheep and Small-fat-tail sheep hybridization.
According to the preparation method of above-mentioned nourishing belt leather mutton, comprise the steps:
1) select the high-quality sheep that grows up to slaughter and shed, then use thermal-flame torch firing, to remove the fine hair on sheepskin surface;
2) the belt leather mutton clear water after torch firing is cleaned, then the belt leather mutton after cleaning is carried out urgency and freezes;
3) the belt leather mutton after anxious freezing is divided into the even belt leather mutton chop of 4.5cm × 4.5cm size, and the belt leather mutton chop after segmentation is placed in the clear water of flowing soaks the scheduled time;
4) crossed cool clean after the mutton chop hot water heating after soaking being quick-boiled, then add Yang Gutang, Radix Codonopsis, Jiang Fen, red date, matrimony vine, pepper powder, cordyceps flower, angelica powder and salt by above-mentioned mass fraction, with the temperature autoclaving 20 minutes of 108 DEG C;
5) monosodium glutamate seasoning is added by the belt leather mutton after autoclaving.
Further, the thermal-flame torch firing number of times in described step 1) is once.
Further, the temperature of the thermal-flame in described step 1) is 800 DEG C.
Further, the mode of machine cuts is adopted to cut belt leather mutton in described step 3).
Further, the scheduled time in described step 3) is 5 hours.
Beneficial effect of the present invention is: the mutton that the preparation method of nourishing belt leather mutton disclosed by the invention is made can keep the nutritive value of mutton greatly; and taste is unified, good looking appearance; be suitable for the production model of scale, batch production, therefore there is nutritive value and economic worth more.
Detailed description of the invention
Be clearly and completely described the technical scheme in the embodiment of the present invention below, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, the every other embodiment that those of ordinary skill in the art obtain, all belongs to the scope of protection of the invention.
According to embodiments of the invention, provide a kind of nourishing belt leather mutton goods, described nourishing belt leather mutton goods are made up of the raw material of following mass fraction: 1 kilogram, belt leather mutton, Radix Codonopsis 5 grams, 2 grams, ginger powder, red date 5 grams, matrimony vine 5 grams, pepper powder 10 grams, worm flowers and plants 10 grams, angelica powder 10 grams, salt 10 grams, sheep bone soup 2.5 kilograms and monosodium glutamate 2 grams.
In addition, in one embodiment, described belt leather mutton is the adult sheep mutton of South Africa Du Bo sheep and Small-fat-tail sheep hybridization.
According to the preparation method of above-mentioned nourishing belt leather mutton, comprise the steps:
1) select the high-quality sheep that grows up to slaughter and shed, then use thermal-flame torch firing, to remove the fine hair on sheepskin surface;
2) the belt leather mutton clear water after torch firing is cleaned, then the belt leather mutton after cleaning is carried out urgency and freezes;
3) the belt leather mutton after anxious freezing is divided into the even belt leather mutton chop of 4.5cm × 4.5cm size, and the belt leather mutton chop after segmentation is placed in the clear water of flowing soaks the scheduled time;
4) crossed cool clean after the mutton chop hot water heating after soaking being quick-boiled, then add Yang Gutang, Radix Codonopsis, Jiang Fen, red date, matrimony vine, pepper powder, cordyceps flower, angelica powder and salt by above-mentioned mass fraction, with the temperature autoclaving 20 minutes of 108 DEG C;
5) monosodium glutamate seasoning is added by the belt leather mutton after autoclaving.
In addition, in one embodiment, the thermal-flame torch firing number of times in described step 1) is once.
In addition, in one embodiment, the temperature of the thermal-flame in described step 1) is 800 DEG C.
In addition, in one embodiment, the mode of machine cuts is adopted to cut belt leather mutton in described step 3).
In addition, in one embodiment, the scheduled time in described step 3) is 5 hours.In sum; by means of the technical solution of the present invention; the mutton that the preparation method of nourishing belt leather mutton disclosed by the invention is made can keep the nutritive value of mutton greatly; and taste is unified, good looking appearance; be suitable for the production model of scale, batch production, therefore there is nutritive value and economic worth more.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (7)
1. nourishing belt leather mutton goods, it is characterized in that, described nourishing belt leather mutton goods are made up of the raw material of following mass fraction: belt leather mutton 1, Radix Codonopsis 0.005, ginger powder 0.002, red date 0.005, matrimony vine 0.005, pepper powder 0.01, worm flowers and plants 0.01, angelica powder 0.01, salt 0.01, sheep bone soup 2.5 and monosodium glutamate 0.002.
2. nourishing belt leather mutton goods according to claim 1, is characterized in that, described belt leather mutton is the adult sheep mutton of South Africa Du Bo sheep and Small-fat-tail sheep hybridization.
3. the preparation method of nourishing belt leather mutton according to claim 1, is characterized in that, comprise the steps:
1) select the high-quality sheep that grows up to slaughter and shed, then use thermal-flame torch firing, to remove the fine hair on sheepskin surface;
2) the belt leather mutton clear water after torch firing is cleaned, then the belt leather mutton after cleaning is carried out urgency and freezes;
3) the belt leather mutton after anxious freezing is divided into the even belt leather mutton chop of 4.5cm × 4.5cm size, and the belt leather mutton chop after segmentation is placed in the clear water of flowing soaks the scheduled time;
4) crossed cool clean after the mutton chop hot water heating after soaking being quick-boiled, then add Yang Gutang, Radix Codonopsis, Jiang Fen, red date, matrimony vine, pepper powder, cordyceps flower, angelica powder and salt by above-mentioned mass fraction, with the temperature autoclaving 20 minutes of 108 DEG C;
5) monosodium glutamate seasoning is added by the belt leather mutton after autoclaving.
4. the preparation method of nourishing belt leather mutton according to claim 3, is characterized in that, the thermal-flame torch firing number of times in described step 1) is once.
5. the preparation method of nourishing belt leather mutton according to claim 3, is characterized in that, the temperature of the thermal-flame in described step 1) is 800 DEG C.
6. the preparation method of nourishing belt leather mutton according to claim 3, is characterized in that, adopts the mode of machine cuts to cut belt leather mutton in described step 3).
7. the preparation method of nourishing belt leather mutton according to claim 3, is characterized in that, the scheduled time in described step 3) is 5 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510034487.XA CN104544161A (en) | 2015-01-23 | 2015-01-23 | Nourishing mutton product with skin and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510034487.XA CN104544161A (en) | 2015-01-23 | 2015-01-23 | Nourishing mutton product with skin and making method thereof |
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| CN104544161A true CN104544161A (en) | 2015-04-29 |
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| CN201510034487.XA Pending CN104544161A (en) | 2015-01-23 | 2015-01-23 | Nourishing mutton product with skin and making method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544184A (en) * | 2015-01-23 | 2015-04-29 | 陆玉龙 | Marinated product of gigots with skin and preparation method of marinated product |
| CN105394598A (en) * | 2015-11-19 | 2016-03-16 | 齐艳华 | Production method of flavored goat meat pot |
| CN108142833A (en) * | 2016-12-02 | 2018-06-12 | 丹阳市金土地景观苗木专业合作社 | A kind of canned mutton and its production method |
| CN111513266A (en) * | 2020-04-30 | 2020-08-11 | 唐金成 | Method for making mutton food with skin |
Citations (5)
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|---|---|---|---|---|
| JPS52110874A (en) * | 1976-03-12 | 1977-09-17 | Kyowa Hakko Kogyo Kk | Production of flavor improving agent for food |
| CN1887117A (en) * | 2005-06-28 | 2007-01-03 | 朱章其 | Boild mutton producing process |
| CN101744308A (en) * | 2008-12-10 | 2010-06-23 | 赵福伟 | Method for preparing attach skin mutton hot pot |
| CN101999676A (en) * | 2010-10-20 | 2011-04-06 | 黎秋萍 | Method for manufacturing stewed mutton product |
| CN103445241A (en) * | 2013-07-26 | 2013-12-18 | 王思伟 | Kidney tonifying and vigor nourishing mutton soup and preparation method thereof |
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2015
- 2015-01-23 CN CN201510034487.XA patent/CN104544161A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52110874A (en) * | 1976-03-12 | 1977-09-17 | Kyowa Hakko Kogyo Kk | Production of flavor improving agent for food |
| CN1887117A (en) * | 2005-06-28 | 2007-01-03 | 朱章其 | Boild mutton producing process |
| CN101744308A (en) * | 2008-12-10 | 2010-06-23 | 赵福伟 | Method for preparing attach skin mutton hot pot |
| CN101999676A (en) * | 2010-10-20 | 2011-04-06 | 黎秋萍 | Method for manufacturing stewed mutton product |
| CN103445241A (en) * | 2013-07-26 | 2013-12-18 | 王思伟 | Kidney tonifying and vigor nourishing mutton soup and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 谢英彪等: "《四季养生药膳宴》", 31 January 2009, 江苏科学技术出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544184A (en) * | 2015-01-23 | 2015-04-29 | 陆玉龙 | Marinated product of gigots with skin and preparation method of marinated product |
| CN105394598A (en) * | 2015-11-19 | 2016-03-16 | 齐艳华 | Production method of flavored goat meat pot |
| CN108142833A (en) * | 2016-12-02 | 2018-06-12 | 丹阳市金土地景观苗木专业合作社 | A kind of canned mutton and its production method |
| CN111513266A (en) * | 2020-04-30 | 2020-08-11 | 唐金成 | Method for making mutton food with skin |
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Application publication date: 20150429 |