CN104605380A - Steamed mutton with rice flour and making method thereof - Google Patents
Steamed mutton with rice flour and making method thereof Download PDFInfo
- Publication number
- CN104605380A CN104605380A CN201410789014.6A CN201410789014A CN104605380A CN 104605380 A CN104605380 A CN 104605380A CN 201410789014 A CN201410789014 A CN 201410789014A CN 104605380 A CN104605380 A CN 104605380A
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- CN
- China
- Prior art keywords
- parts
- powder
- mutton
- steamed
- fresh
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 11
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 11
- 235000009566 rice Nutrition 0.000 title claims abstract description 11
- 238000000034 method Methods 0.000 title abstract description 3
- 235000013312 flour Nutrition 0.000 title abstract 4
- 239000000843 powder Substances 0.000 claims abstract description 63
- 241000245665 Taraxacum Species 0.000 claims abstract description 18
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 13
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 13
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 13
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 8
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 7
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 7
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 7
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims abstract description 7
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 7
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 7
- 229940010454 licorice Drugs 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 240000004670 Glycyrrhiza echinata Species 0.000 claims abstract 3
- 238000003672 processing method Methods 0.000 claims description 11
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 241000287828 Gallus gallus Species 0.000 claims description 6
- 244000270834 Myristica fragrans Species 0.000 claims description 6
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 6
- 241000949456 Zanthoxylum Species 0.000 claims description 6
- 235000013330 chicken meat Nutrition 0.000 claims description 6
- 239000008989 cinnamomi cortex Substances 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 239000001702 nutmeg Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 239000006260 foam Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 240000002943 Elettaria cardamomum Species 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 235000005300 cardamomo Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 241000202807 Glycyrrhiza Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010019909 Hernia Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
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
Abstract
The invention discloses steamed mutton with rice flour and a making method thereof, and belongs to the food processing field, and the mutton is wrapped with fresh dandelion leaves and then steamed, the taste is delicious, and fragrance is aromatic. The steamed mutton with rice flour comprises the following raw materials by weight: 1000 parts of fresh mutton, 500 parts of fresh dandelion leaves, 150 parts of rice flour, 10 parts of table salt, 100 parts of edible oil, 50 parts of cooking wine, 20 parts of chili powder, 25 parts of dark soy sauce, 10 parts of chicken powder, 15 parts of sweet potato powder, 1 part of pepper powder, 1 part of cinnamon powder, 1 part of star anise powder, 1 part of aniseed powder, 1 part of cinnamon powder, 1 part of licorice powder, 1 part of fennel powder and 1 part of cardamom powder. The mutton is wrapped with the fresh dandelion leaves and then steamed, dandelion infiltrates the mutton, the mutton tastes special fresh scent, nutritional ingredients of the mutton are not easy to lose, and the steamed mutton is nutritional and healthy.
Description
Technical field
The present invention relates to food processing field, specifically a kind of powder steams mutton and processing method thereof.
Background technology
Bitter, sweet, the large heat of mutton nature and flavor, nontoxic, enter spleen, kidney two warp, for the good merchantable brand under beneficial gas qi-restoratives, Wen Zhongnuan, to thin thin, the soreness and weakness of waist and knees of consumptive disease, postpartum asthenia cold abdominalgia, cold hernia etc. all has effect more warming middle-Jiao and tonifying deficiency, its nutrition is extremely abundant, containing protein, the multiple components such as fat, calcium, phosphorus, iron, and meat is tender delicious, powder steams mutton, also known as " Islamic powder steams beef and mutton ", being a kind of Huis' snack, is one of traditional cuisines in Xi'an, it with new fresh mutton and ground rice for raw material, pickling spices is tasty in addition, steams form through mild and heavy respiration.But it is delicious not that this powder processed with traditional batching and method steams mutton taste, and long-term eating has greasy feeling.
Summary of the invention
The object of the present invention is to provide a kind of powder to steam mutton and processing method thereof, the present invention uses fresh Folium Taraxacum that mutton is wrapped up and steams, delicious flavour, fragrant odour.
The present invention is achieved by the following technical solutions:
A kind of powder steams mutton and processing method thereof, is made up of the raw material of following weight portion:
New fresh mutton 1000 parts, fresh Folium Taraxacum 500 parts, rice meal 150 parts, salt 10 parts, 100 parts, edible oil, cooking wine 50 parts, chilli powder 20 parts, dark soy sauce soy sauce 25 parts, chickens' extract 10 parts, sweet potato powder 15 parts, zanthoxylum powder 1 part, ground cinnamon 1 part, star aniseed powder 1 part, 1 part, aniseed powder, cinnamomi cortex pulveratus 1 part, licorice powder 1 part, fennel powder 1 part, nutmeg 1 part.
Its processing method is completed by following steps:
(1) first new fresh mutton 1000 parts is cut into about 10 parts one piece, adds water boil, to remove watery blood, oily foam.
(2) above-mentioned salt 10 parts, 100 parts, edible oil, cooking wine 50 parts, chilli powder 20 parts, dark soy sauce soy sauce 25 parts, chickens' extract 10 parts, sweet potato powder 15 parts, zanthoxylum powder 1 part, ground cinnamon 1 part, star aniseed powder 1 part, 1 part, aniseed powder, cinnamomi cortex pulveratus 1 part, licorice powder 1 part, fennel powder 1 part, nutmeg 1 part to be joined in mutton and to mix thoroughly, pickling 1 hour.
(3) rice meal 150 parts is mixed in the mutton pickled, mixes thoroughly.
(4) fresh Folium Taraxacum 500 parts is used to be wrapped up one by one by the mutton mixed, a slice Folium Taraxacum parcel a cut of motton.
(5) mutton wrapped is put into and is steamed in lattice by arrangement in an orderly manner, and big fire takes the dish out of the pot after steaming 20 minutes.
Compared with the processing method that the present invention and existing powder steam mutton, employ fresh Folium Taraxacum mutton is wrapped up to steam, dandelion has clearing heat and detoxicating effect, allow dandelion penetrate in mutton, eaten one special fragrant, again health-care effect is served to human body, be very beneficial for the health of human body, and mutton is wrapped up by Folium Taraxacum and steams, its nutrition not easily runs off, not only nutrition but also healthy.
Detailed description of the invention
A kind of powder steams mutton and processing method thereof, is made up of the raw material of following weight portion:
New fresh mutton 1000 grams, fresh Folium Taraxacum 500 grams, rice meal 150 grams, salt 10 grams, 100 grams, edible oil, cooking wine 50 grams, chilli powder 20 grams, dark soy sauce soy sauce 25 grams, chickens' extract 10 grams, sweet potato powder 15 grams, zanthoxylum powder 1 gram, ground cinnamon 1 gram, star aniseed powder 1 gram, 1 gram, aniseed powder, cinnamomi cortex pulveratus 1 gram, licorice powder 1 gram, fennel powder 1 gram, nutmeg 1 gram.
Its processing method is completed by following steps:
(1) first new fresh mutton 1000 grams is cut into about 10 grams one piece, adds water boil, to remove watery blood, oily foam.
(2) above-mentioned salt 10 grams, 100 grams, edible oil, cooking wine 50 grams, chilli powder 20 grams, dark soy sauce soy sauce 25 grams, chickens' extract 10 grams, sweet potato powder 15 grams, zanthoxylum powder 1 gram, ground cinnamon 1 gram, star aniseed powder 1 gram, 1 gram, aniseed powder, cinnamomi cortex pulveratus 1 gram, licorice powder 1 gram, fennel powder 1 gram, nutmeg 1 gram to be joined in mutton and to mix thoroughly, pickling 1 hour.
(3) rice meal 150 parts is mixed in the mutton pickled, mixes thoroughly.
(4) fresh Folium Taraxacum 500 parts is used to be wrapped up by the mutton mixed, a slice Folium Taraxacum parcel a cut of motton.
(5) mutton wrapped is put into and is steamed in lattice by arrangement in an orderly manner, and big fire takes the dish out of the pot after steaming 20 minutes.
Claims (2)
1. powder steams mutton and a processing method thereof, it is characterized in that being made up of the raw material of following weight portion:
New fresh mutton 1000 parts, fresh Folium Taraxacum 500 parts, rice meal 150 parts, salt 10 parts, 100 parts, edible oil, cooking wine 50 parts, chilli powder 20 parts, dark soy sauce soy sauce 25 parts, chickens' extract 10 parts, sweet potato powder 15 parts, zanthoxylum powder 1 part, ground cinnamon 1 part, star aniseed powder 1 part, 1 part, aniseed powder, cinnamomi cortex pulveratus 1 part, licorice powder 1 part, fennel powder 1 part, nutmeg 1 part.
2. steam mutton and processing method thereof according to a kind of powder described in claim 1, it is characterized in that its processing method is completed by following steps:
(1) first new fresh mutton 1000 parts is cut into about 10 parts one piece, adds water boil, to remove watery blood, oily foam;
(2) above-mentioned salt 10 parts, 100 parts, edible oil, cooking wine 50 parts, chilli powder 20 parts, dark soy sauce soy sauce 25 parts, chickens' extract 10 parts, sweet potato powder 15 parts, zanthoxylum powder 1 part, ground cinnamon 1 part, star aniseed powder 1 part, 1 part, aniseed powder, cinnamomi cortex pulveratus 1 part, licorice powder 1 part, fennel powder 1 part, nutmeg 1 part to be joined in mutton and to mix thoroughly, pickling 1 hour;
(3) rice meal 150 parts is mixed in the mutton pickled, mixes thoroughly;
(4) fresh Folium Taraxacum 500 parts is used to be wrapped up by the mutton mixed, a slice Folium Taraxacum parcel a cut of motton;
(5) mutton wrapped is put into and is steamed in lattice by arrangement in an orderly manner, and big fire takes the dish out of the pot after steaming 20 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410789014.6A CN104605380A (en) | 2014-12-19 | 2014-12-19 | Steamed mutton with rice flour and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410789014.6A CN104605380A (en) | 2014-12-19 | 2014-12-19 | Steamed mutton with rice flour and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104605380A true CN104605380A (en) | 2015-05-13 |
Family
ID=53140257
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410789014.6A Pending CN104605380A (en) | 2014-12-19 | 2014-12-19 | Steamed mutton with rice flour and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104605380A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838563A (en) * | 2019-04-26 | 2020-10-30 | 熊旭红 | Method for making sweet potato starch meat blocks |
-
2014
- 2014-12-19 CN CN201410789014.6A patent/CN104605380A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838563A (en) * | 2019-04-26 | 2020-10-30 | 熊旭红 | Method for making sweet potato starch meat blocks |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150513 |