CN104905234A - Halal plateau red meat sauce containing highland barleys and fermented soya beans and process method - Google Patents
Halal plateau red meat sauce containing highland barleys and fermented soya beans and process method Download PDFInfo
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Abstract
The invention discloses a halal plateau red meat sauce containing highland barleys and fermented soya beans, which comprises raw materials: the barleys and the fermented soya beans, plateau cattle and sheep which are slaughtered according to halal slaughtering practices, plant oil, chilli powder, starch, dry yellow soybean sauce, thick broad-bean sauce, white sesame seeds, peanut, spices, white sugar, salt, green onion, ginger, garlic, halal concentrated bone soup, and mixture for removing smell of beef and mutton, and provides a preparation method. The halal plateau red meat sauce containing the highland barleys and the fermented soya beans has the beneficial effects that yak meat and Tibetan mutton have the effects of nourishing the spleen and stomach, strengthening the middle warmer and benefiting vital energy, and the barleys and the fermented soya beans are rich in dietary fibers, can promote appetite, strengthen spleen, increase appetite, promote gastrointestinal peristalsis, and have great benefits for human health by being combined. The halal plateau red meat sauce containing highland barleys and fermented soya beans does not add food additives which are artificially synthesized, is full of nutrition, full-bodied in flavor and green and healthy, is produced strictly according to standard requirement for Muslim foods in process links, meets the strict demands of Muslim consumption, and also can meet the quality demands of broad Muslim consumers.
Description
Technical field
The present invention relates to halal food manufacture field, be specifically related to a kind of Islamic Highland cattle mutton sauce containing highland barley and fermented soya bean and preparation method thereof.
Background technology
Meat pulp is very common in flavoring industry, and it, to be easy to the features such as preservation, instant, of many uses and flavour be delicious, to be subject to people and extensively to welcome.Islamic beef and mutton and goods thereof, with the feature of green, environmental protection, safety non-pollution, are more and more subject to the approval of non-Islamic crowd, also increasing to the demand of Islamic beef and mutton and goods thereof on market.At present, existing considerable part meat pulp product on market, but popular type product occupies the majority, and the consumption of Islamic beef and mutton mainly fresh meat and chilled meat, deep processed product kind is less.Along with rise and the good growth momentum of can industry, for the large-scale production of Islamic beef and mutton sauce can and the brand promotion of tool region feature provide opportunity.
Application number is in the Chinese invention " a kind of beef black bean sauce and processing method thereof " of 201310695483.7, calculates by weight with beef 30 ~ 40, fermented soya bean 30 ~ 40, the bighead atractylodes rhizome 2 ~ 3, rhizoma cyperi 1 ~ 2, ginger 2 ~ 3, cardamom 2 ~ 3, the bark of official magnolia 1 ~ 3, the dried immature fruit of citron orange 1 ~ 2, the tuber of pinellia 2 ~ 3, pawpaw 8 ~ 10, cucumber 8 ~ 10, rapeseed oil 5 ~ 8, garlic 2 ~ 3, salt 2 ~ 3, nourishing additive agent 5 ~ 7() for raw material.Pawpaw and cucumber are diced after cleaning and removing seed pickles 8 ~ 10 hours with salt, various Chinese medicine adds the extraction of appropriate hydro-thermal and obtains extract, beef cleaning is put into the heating of extracting section liquid and is simmered to dry after dicing, again the pawpaw of pickling, cucumber, fermented soya bean, nourishing additive agent etc. are added and wherein mix, take the dish out of the pot after continuing to simmer 30 minutes, after point tank packaging sterilizing sealing, namely obtain product.The processing method of this invention beef black bean sauce is simple to operate, adds traditional Chinese medicine ingredients, has the health-care effect of strengthening the spleen and replenishing qi.Directly fermented soya bean are added in processing and simmer, the fragrance of fermented soya bean can be made not enough, affect the overall local flavor of finished product.
Application number be 201210514723.4 Chinese invention " a kind of beef black bean sauce " disclose a kind of processing method of beef black bean sauce, raw material comprises beef 7 ~ 12%, pimiento 10 ~ 15%, catsup 7 ~ 15%, white sugar 0.5 ~ 1.2%, salt 1 ~ 3%, soya bean 45 ~ 60%, monosodium glutamate 0.8 ~ 1.2%, and processing step is that soya bean cooks airing, capsicum slurry and prepared by peppery beef paste, mixing low temp is preserved.Simply, the obtained peppery middle band of beef black bean sauce is sweet, appetizing of promoting the production of body fluid for this invented technology and equipment needed thereby.But from its raw material, in product, do not add edible oil, needs balanced in nutrition can not be met.From its processing technology, fermented soya bean make too simple, and it is for subsequent use that soya bean cleaning cooks rear airing 2 days, do not carry out fermentation process, do not have a fermented soya bean substantive characteristics; In addition, in the peppery beef paste process of preparation, what it adopted is white sugar, salt, beef, monosodium glutamate are added together in capsicum slurry to stir, and beef does not carry out seasoning in advance and pickles, and may affect beef tasty.
Northwest plateau farming industry is becoming the rising industry that China has obvious regional national feature, the production advantage and the market competitiveness.The ground height above sea levels such as Gansu, Qinghai, Tibet, farm pastoral region, away from industrial and mining area, pollute few, be genuine natural green food, resources advantage is obvious.Therefore, along with the development of science and technology and the progress of society, should according to resources advantage, adopt new equipment and new technology, develop to be of high nutritive value more, Islamic livestock products Speciality Foods that product are of fine quality, solve the problems such as domestic national Animal foodstuffs kind is single.
Utilize alpine meadow resource, food native grass, clean environment and natural herbage create green natural, pollution-free, nutritious, excellent yak that mouthfeel is good, hide mutton quality, are the fine work in meat, the pollution-free food that modern advocates.Yak, hide mutton and belong to high protein (18.79% ~ 21.59%), low fat (2% ~ 5%) meat, be rich in each seed amino acid and multiple micro elements needed by human, meet nutritional need when consumer selects meat product.Yak Meat, hide mutton and have and nourish taste, tonifying middle-Jiao and Qi, strengthening the muscles and bones, swelling diuretic, control effect of deficient frail and soreness and weakness of waist and knees, also of great advantage to prevention mankind cardiovascular and cerebrovascular disease.In recent years, along with greatly developing of minority area tourist industry, yak, Tibetan mutton product are subject to liking of more and more visitor as the local and special products of locality.Along with the development of science and technology, people are also improving constantly its nutrition understanding, and yak, Tibetan mutton and goods thereof also more and more receive publicity.The development of tourist industry and the application of New Processing also will bring the huge market space for its product.
Highland barley is a kind of important plateau cereal crops, is barley mutation, is mainly distributed in Gansu, Tibet, Qinghai and part in Sichuan area.Highland barley has the nutritional characteristic of high microsteping (1.8%), homovitamin (6.81%), high protein (10.1%), low fat (1.8%), low sugar (70.3%) " three high two low ", is the good merchantable brand in cereal crops.In addition, in highland barley containing have antitumaous effect trace elements of selenium (0.028mg/100g) and have adjusting blood lipid, norcholesterol, antitumor, improve the beta glucan (5.25%) of immunity.Also can regulate carbohydate metabolism, reduction human cholesterol content, angiocardiopathy preventing containing abundant in addition, promote the dietary fiber of gastrointestinal motility.Because highland barley grows in mountain area, plateau and pastoral area substantially, general not applying pesticides chemical fertilizer in growth course, the situation of disease and pest also seldom occurs, and all highland barleys also belong to the high original product of green non-pollution.
Fermented soya bean be a kind of primary raw material soybean or soya bean the Mucor through having decomposing soya-bean protein matter effect, being applied to a certain degree of aspergillus or bacterialprotease, again by salt adding, drying and other steps, the activity of inhibitory enzyme, the traditional zymotic bean product made to delay fermentation effect.Fermented soya bean have separates raw meat seasoning, Appetizing spleen-tonifying, cause appetite, promote gastrointestinal peristalsis, relieving cough and asthma, remove fever and chills, treat the curative effects such as not acclimatized, exhaust defaecation.The record of curative effects such as " fermented soya bean tool whetting appetite, relieving dyspepsia, inducing sweat and dispelling exogenous evils, relieving restlessness " breathing heavily is had in Compendium of Material Medica.Soybean or soya bean are after fermentation becomes fermented soya bean, more easily digested and utilize, and have the effect of good appetizing, exhaust and adjustment body physiological function.
Summary of the invention
Object of the present invention is exactly for above-mentioned defect of the prior art, provides a kind of Islamic Highland cattle mutton sauce containing highland barley and fermented soya bean and preparation method thereof.
To achieve these goals, technical scheme provided by the invention is: a kind of Islamic Highland cattle mutton sauce containing highland barley and fermented soya bean, include the following raw material according to parts by weight: 12 ~ 14 parts, highland barley, 14 ~ 16 parts, fermented soya bean, 20 ~ 22 parts, the Highland cattle mutton that specification butchers is butchered according to Islamic, vegetable oil 12 ~ 14 parts, chilli powder 3 ~ 4 parts, starch 1.5 ~ 2 parts, dry yellow bean sauce 1 ~ 1.5 part, thick broad-bean sauce 4 ~ 6 parts, white sesameseed 1 ~ 2 part, peanut 2 ~ 3 parts, spice 1.5 ~ 2.5 parts, white sugar 2 ~ 3 parts, salt 2 ~ 3 parts, green onion 2 parts, ginger 2 parts, garlic 2 parts, Islamic concentrated bone soup 10 ~ 14 parts, agent use amount of going to have a strong smell is according to Highland cattle mutton weight 1 ~ 2%.
Further, above-mentioned a kind of Islamic Highland cattle mutton sauce containing highland barley and fermented soya bean, described plateau cattle and sheep are yak or hide sheep.
Further, above-mentioned a kind of Islamic Highland cattle mutton sauce containing highland barley and fermented soya bean, described spice is obtained by weight 2 ﹕ 3 ﹕ 1 ﹕ 1 ﹕ 1 allotments by anise, Chinese prickly ash, cassia bark, dried orange peel, fennel seeds; Described agent of going to have a strong smell to be allocated by weight 1 ﹕ 1 ﹕ 1 ﹕ 1 by tsaoko, the root of Dahurain angelica, mountain naphthalene, dried orange peel and is obtained.
Second object of the present invention there is provided above-mentioned a kind of preparation method containing the Islamic Highland cattle mutton sauce of highland barley and fermented soya bean, comprises the following steps:
1) highland barley pretreatment: the highland barley selecting full grains, cleans removal of impurities, cools stand-by after shortening;
2) fermented soya bean pretreatment: the vegetable oil accounting for vegetable oil proportioning gross weight 1/3 is put into hot pot, drops into the ginger of proportioning gross weight 1/3, green onion, garlic respectively, takes out, add fermented soya bean and thick broad-bean sauce, frying 3 ~ 5min in pot after in golden yellow;
3) Yak Meat pretreatment: the fresh yak meat of Islamic mark rejects muscle tendon and fat, clean blood stains, be cut into the square meat cubelets of 5mm, add salt and pickle 40 ~ 60min, then add in pot and dilute concentrated bone soup in right amount, in dilution concentrated bone soup, concentrated bone soup and water ratio are 1:1, and going of putting into that gauze wraps up agent of having a strong smell precooks 15 ~ 20min to remove smell of mutton;
4) other auxiliary material process:
White sesameseed: the white sesameseed selecting maturation, full grains, frying 2 ~ 3min overflows to fragrance;
Peanut: select full high-quality peanut rice, fries in hot pot to crisp, removes capsid, smash to pieces;
Green onion: select fresh green onion seedling, peel off crust, is cut into the segment that 3cm is long after cleaning;
Ginger: select complete new fresh ginger, peeling is cut into slices after cleaning;
Garlic: peeling is cleaned, section;
5) baste preparation:
Add residue vegetable oil in hot pot, respectively the ginger of proportioning gross weight 2/3, green onion, garlic are put into and stir-fried, take out to after golden yellow, keep oil temperature 140 ~ 160 DEG C to join in the compound of spice, chilli powder, white sesameseed, peanut, cool stand-by;
6) by the plain soup that the plateau cattle and sheep bone that Highland cattle mutton fourth drops into proportioning gross weight 4/5 boils, boil 20 ~ 30min, while stirring, add dry yellow bean sauce, after meat shortening, add the starch and white sugar mixing that dissolve with residue plain soup;
7) highland barley, fermented soya bean, baste are added in meat cubelets successively, keep slight boiling condition to stir and boil 15 ~ 20min;
8) bottling, exhaust, sealing, sterilization, cooling:
Filling while hot after meat pulp takes the dish out of the pot, every bottled 200g, 95 DEG C of exhaust 15min, keep central temperature 85 DEG C, to screw after bottle cap sterilization 20 ~ 30min at 121 DEG C, after taking out cooling.
For meeting the requirement of halal food to raw material, the above raw material is Islamic mark shop and buys.
The highland barley plantation of the Northwest and yak, Tibetan sheep cultivation are on economy-zone, the Silk Road just, and country provides good opportunity to the development that the input of economy-zone human and material resources, financial resources is its industrial chain.Highland barley is as a large special product of the Northwest, be equipped with fermented soya bean and the high Yak Meat of reputation, hide that mutton makes not only meet mass consumption but also meet Moslem's eating habit Islamic highland barley and yak meat pulp, hide mutton sauce, to raising added value of product, promote that the Northwest's economic development is significant.
A kind of Islamic Highland cattle mutton sauce containing highland barley and fermented soya bean provided by the invention and preparation method thereof, its beneficial effect is: this Islamic highland barley fermented soya bean yak meat, hide mutton sauce with the plateau special product highland barley away from pollution plantation, high-quality fermented soya bean and Yak Meat, hide mutton and make primary raw material, do not add the food additives of Prof. Du Yucang, collection highland barley, fermented soya bean and Yak Meat, hide the multi-nutritions such as mutton, a kind of nutritious, with rich flavor, good mouthfeel, the product of green health, people can be met to edible quality and the demand to nutrition, its process is simple, be applicable to continuous batch to produce.In strict accordance with halal food, the requirement of processing link is produced, both met Moslem consumption strict demand, also can cater to vast non-moslem consumer to product quality requirement.
Accompanying drawing explanation
Fig. 1 is the Islamic Highland cattle mutton sauce processing process figure containing highland barley and fermented soya bean.
Detailed description of the invention
embodiment 1:
a kind of processing method of Islamic highland barley fermented soya bean yak meat:
1, the raw material weight proportioning of Islamic highland barley fermented soya bean yak meat:
Formula 1: highland barley 14%, fermented soya bean 14%, Islamic Yak Meat 22%, vegetable oil 12%, chilli powder 4%, starch 1.5%, dry yellow bean sauce 1.5%, thick broad-bean sauce 5%, white sesameseed 1%, peanut 3%, spice 2%, white sugar 2%, salt 2%, green onion 2%, ginger 2%, garlic 2%, Islamic yak concentrated bone soup 10%.
Formula 2: highland barley 12%, fermented soya bean 14%, Islamic Yak Meat 20%, vegetable oil 14%, chilli powder 3%, starch 1.5%, dry yellow bean sauce 1.5%, thick broad-bean sauce 5%, white sesameseed 1%, peanut 3%, spice 2%, white sugar 2%, salt 2%, green onion 2%, ginger 2%, garlic 2%, Islamic yak concentrated bone soup 13%.
Formula 3: highland barley 14%, fermented soya bean 16%, Islamic Yak Meat 22%, vegetable oil 12%, chilli powder 3%, starch 1.5%, dry yellow bean sauce 1%, thick broad-bean sauce 6%, white sesameseed 1%, peanut 2%, spice 1.5%, white sugar 2%, salt 2%, green onion 2%, ginger 2%, garlic 2%, Islamic yak concentrated bone soup 12%.
2, the preparation method (by said ratio) of Islamic highland barley fermented soya bean yak meat:
1) highland barley pretreatment: the highland barley selecting free from insect pests, full grains, cleans removal of impurities, cools stand-by after shortening;
2) fermented soya bean pretreatment: the vegetable oil accounting for gross weight 1/3 is put into hot pot, drops into respectively and accounts for the ginger of total amount 1/3, green onion, garlic, take out, add finished product fermented soya bean and thick broad-bean sauce, frying 3 ~ 5min in pot after in golden yellow;
3) Yak Meat pretreatment: the fresh yak meat of Islamic mark rejects muscle tendon and visible fat, and clean blood stains, be cut into the square meat cubelets of about 5mm, 40 ~ 60min pickled by the salt adding 3%.Then add in pot and dilute concentrated bone soup (concentrated bone soup and water ratio are 1:1) in right amount, the agent of having a strong smell of going of putting into 1% of gauze parcel precooks 15 ~ 20min to remove smell of mutton;
4) other auxiliary material process:
White sesameseed: the sesame selecting maturation, full grains, glossy, the thin heavy wool of skin of white, frying 2 ~ 3min overflows to fragrance;
Peanut: select full high-quality peanut rice, fries in hot pot to crisp, removes capsid, slightly smash to pieces;
Green onion: select without the fresh green onion seedling rotted, green onion stem is tender and crisp, nothing obviously alters tongue, peel off crust, be cut into the segment of 3cm length after cleaning;
Ginger: select complete, without going mouldy, the new fresh ginger of rotting, peeling clean after section;
Garlic: peeling is cleaned, section;
5) baste preparation:
Add residue vegetable oil in hot pot, respectively by accounting for the ginger of gross weight 2/3, green onion, garlic put into and stir-fry, take out to after golden yellow, keep deep fat 140 ~ 160 DEG C to join while hot in the compound of spice, chilli powder, white sesameseed, peanut grain, cool stand-by;
6) yak meat cubelets input is accounted for the plain soup that the Yak Bone of gross weight 4/5 is obtained, boil 20 ~ 30min, add dry yellow bean sauce while stirring, the starch and white sugar added after meat shortening with remaining plain soup dissolving mixes;
7) highland barley, fermented soya bean, baste are added in meat cubelets successively, keep slight boiling condition to stir and boil 15 ~ 20min;
8) bottling, exhaust sealing, sterilization, cooling:
Filling while hot immediately after meat pulp takes the dish out of the pot, every bottled 200g, about 95 DEG C of exhaust 15min, keep central temperature 85 DEG C, to screw after bottle cap sterilization 20 ~ 30min at 121 DEG C.Take out cooling, dry removal condensed water, labeling, inspection.
The above spice is anise, Chinese prickly ash, cassia bark, dried orange peel, fennel seeds are allocated by weight 2 ﹕ 3 ﹕ 1 ﹕ 1 ﹕ 1.
embodiment 2:
the processing method of mutton sauce hidden by a kind of Islamic highland barley fermented soya bean:
Concrete steps are identical with embodiment 1, add when hiding mutton pretreatment and have a strong smell with material (Cao Guo ﹕ Bai Zhi ﹕ Shan Nai ﹕ dried orange peel weight ratio 1 ﹕ 1 ﹕ 1 ﹕ 1, its addition presses the Weight computation of mutton, accounting for 2% of mutton weight) 15 ~ 20min that precooks is to remove smell of mutton, and yak concentrated bone soup replaces to and hides the interpolation of sheep concentrated bone soup in addition.
embodiment 3:
a kind of processing method of Islamic highland barley fermented soya bean yak meat:
Concrete steps are identical with embodiment 1, only yak meat cubelets are replaced with yak meat gruel.
embodiment 4:
the processing method of mutton sauce hidden by a kind of Islamic highland barley fermented soya bean:
Concrete steps are identical with embodiment 2, are only replaced with Tibetan mutton gruel hiding mutton fourth.
embodiment 5:
a kind of processing method of Islamic highland barley fermented soya bean meat pulp:
Concrete processing method is identical with embodiment 4, is only replaced with hiding mutton gruel the Yak Meat, the Tibetan mutton mixed meat that mix according to 1:1 ratio.
Last it is noted that the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.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 (4)
1. one kind contains the Islamic Highland cattle mutton sauce of highland barley and fermented soya bean, it is characterized in that, include the following raw material according to parts by weight: 12 ~ 14 parts, highland barley, 14 ~ 16 parts, fermented soya bean, 20 ~ 22 parts, the Highland cattle mutton that specification butchers is butchered according to Islamic, vegetable oil 12 ~ 14 parts, chilli powder 3 ~ 4 parts, starch 1.5 ~ 2 parts, dry yellow bean sauce 1 ~ 1.5 part, thick broad-bean sauce 4 ~ 6 parts, white sesameseed 1 ~ 2 part, peanut 2 ~ 3 parts, spice 1.5 ~ 2.5 parts, white sugar 2 ~ 3 parts, salt 2 ~ 3 parts, green onion 2 parts, ginger 2 parts, garlic 2 parts, Islamic concentrated bone soup 10 ~ 14 parts, agent use amount of going to have a strong smell is according to Highland cattle mutton weight 1 ~ 2%.
2. a kind of Islamic Highland cattle mutton sauce containing highland barley and fermented soya bean according to claim 1, is characterized in that, described plateau cattle and sheep are yak or hide sheep.
3. a kind of Islamic Highland cattle mutton sauce containing highland barley and fermented soya bean according to claim 1 and 2, is characterized in that, described spice is obtained by weight 2 ﹕ 3 ﹕ 1 ﹕ 1 ﹕ 1 allotments by anise, Chinese prickly ash, cassia bark, dried orange peel, fennel seeds; Described agent of going to have a strong smell to be allocated by weight 1 ﹕ 1 ﹕ 1 ﹕ 1 by tsaoko, the root of Dahurain angelica, mountain naphthalene, dried orange peel and is obtained.
4. a kind of preparation method containing the Islamic Highland cattle mutton sauce of highland barley and fermented soya bean according to claim 3, is characterized in that, comprise the following steps:
1) highland barley pretreatment: the highland barley selecting full grains, cleans removal of impurities, cools stand-by after shortening;
2) fermented soya bean pretreatment: the vegetable oil accounting for vegetable oil proportioning gross weight 1/3 is put into hot pot, drops into the ginger of proportioning gross weight 1/3, green onion, garlic respectively, takes out, add fermented soya bean and thick broad-bean sauce, frying 3 ~ 5min in pot after in golden yellow;
3) Yak Meat pretreatment: the fresh yak meat of Islamic mark rejects muscle tendon and fat, clean blood stains, be cut into the square meat cubelets of 5mm, add salt and pickle 40 ~ 60min, then add in pot and dilute concentrated bone soup in right amount, in dilution concentrated bone soup, concentrated bone soup and water ratio are 1:1, and going of putting into that gauze wraps up agent of having a strong smell precooks 15 ~ 20min to remove smell of mutton;
4) other auxiliary material process:
White sesameseed: the white sesameseed selecting maturation, full grains, frying 2 ~ 3min overflows to fragrance;
Peanut: select full high-quality peanut rice, fries in hot pot to crisp, removes capsid, smash to pieces;
Green onion: select fresh green onion seedling, peel off crust, is cut into the segment that 3cm is long after cleaning;
Ginger: select complete new fresh ginger, peeling is cut into slices after cleaning;
Garlic: peeling is cleaned, section;
5) baste preparation:
Add residue vegetable oil in hot pot, respectively the ginger of proportioning gross weight 2/3, green onion, garlic are put into and stir-fried, take out to after golden yellow, keep oil temperature 140 ~ 160 DEG C to join in the compound of spice, chilli powder, white sesameseed, peanut, cool stand-by;
6) by the plain soup that the plateau cattle and sheep bone that Highland cattle mutton fourth drops into proportioning gross weight 4/5 boils, boil 20 ~ 30min, while stirring, add dry yellow bean sauce, after meat shortening, add the starch and white sugar mixing that dissolve with residue plain soup;
7) highland barley, fermented soya bean, baste are added in meat cubelets successively, keep slight boiling condition to stir and boil 15 ~ 20min;
8) bottling, exhaust, sealing, sterilization, cooling:
Filling while hot after meat pulp takes the dish out of the pot, every bottled 200g, 95 DEG C of exhaust 15min, keep central temperature 85 DEG C, to screw after bottle cap sterilization 20 ~ 30min at 121 DEG C, after taking out cooling.
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