CN104905302A - Muslim highland beef and button sauce containing cumin and broad beans and processing method thereof - Google Patents
Muslim highland beef and button sauce containing cumin and broad beans and processing method thereof Download PDFInfo
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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 Muslim highland beef and button sauce containing cumin and broad beans. The Muslim highland beef and button sauce is prepared from the following raw materials: highland beef and button obtained by slaughtering cow and sheep according to Muslim slaughtering standard, broad beans, Muslim concentrated bone soup, salt, chilli powder, five spice powder, peanuts, cumin powder, sesame, white sugar, garlic, shallot, fresh ginger, spice, vegetable oil, thick broad-bean sauce and a de-odering agent, wherein the use amount of the de-odering agent accounts for 1-2% of weight of the highland beef and button. The invention further provides a processing method of the Muslim highland beef and button sauce. The Muslim highland beef and button sauce has the beneficial effects that amomum tsao-ko, radix angelicae, rhizoma kaempferiae, as well as pericarpium citri reticulatae and hawthorn fruits are boiled together with yak meat or Tibetan mutton for removing odor, so that a health function is achieved, and the yak meat and the Tibetan mutton are tender and delicious; cumin has the function of eliminating cold to stop pain, the broad beans have the function of removing toxicity for detumescence; and the yak meat and the Tibetan mutton with cumin and the broad beans have the efficacy of tonifying middle-Jiao and Qi, and are particularly suitable for eating by consumers in extremely cold areas and humid areas.
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 cumin and broad bean and preparation method thereof.
Background technology
Due to Islamic beef and mutton and goods thereof with green, environmental protection, safety non-pollution for feature, be subject to the accreditation of consumers in general, therefore increasing to the demand of Islamic beef and mutton and goods thereof on market.Application number is allocate with precentagewises such as Muslim beef, onion, flavorings in 201210348518.5 " preparation methods of beef paste and beef paste ", makes beef paste finished product.This meat pulp mouthfeel is single, can not meet the mouthfeel of most of consumer.
Application number is process a kind of Islamic travelling beef paste with cooked beef 100 parts, salad oil 30 parts, thick broad-bean sauce 30 parts, sweet fermented flour sauce 20 parts, black pepper 5 parts, sesame 5 parts, paprika 10 parts, each 5 parts of green onion, ginger and garlic, salt, each 5 parts of soy sauce in the Chinese invention " a kind of Islamic travelling beef paste " of 201410196189.6.From the interpolation weight portion of its batching, the addition of salad oil is higher, and the many meetings of product oil cause food how namely greasy.
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, and meat tender delicious, smell of mutton is little, is rich in each seed amino acid and multiple micro elements needed by human, meets 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.
Cumin is described as the king of seasoning, is applicable to meat cooking, also can make spices and use.Cumin seed has protein, fat, the inorganic salts of high level, also containing abundant 7 kinds of mineral elements such as Determination, zinc, copper, phosphorus.Cumin has restoring consciouness and promotes blood circulation, falls the effects such as fiery flat liver, diuresis, calmness, energy dispelling cold and dehumidification, appetizing of regulating the flow of vital energy, wind-expelling pain-stopping.To indigestion, stomach cold pain, suffer from a deficiency of the kidney just frequently, irregular menstruation is all effective in cure.In addition, cumin has the effect of certain anti-lipid peroxidation, plays antisepsis to food.
Gansu Province is based on kind plantations such as Linxia gingival cyst of mucous gland in the newborn, the large broad beans in Linxia.Broad bean containing protein, carbohydrate, crude fibre, phosphatide, choline,
cobastab 1 , Cobastab
2, the several mineral materials such as nicotinic acid and calcium, iron, phosphorus, potassium, especially phosphorus and potassium content higher.The traditional Chinese medical science is thought, broad bean taste is sweet, micro-pungent, return spleen, stomach warp, have effect of the illnesss such as treatment taste are strong, oedema.
Along with the raising of people's living standard, consumer has higher requirement to aspects such as food mouthfeel, nutrition arrangements, and people wish to improve the resistance of self by meals and reach other health care objects.Wine is prohibited to add in halal food, so in halal food industry, not can solve the fresh peculiar smell that goes of carrying of sauce.The meat pulp sold in the market is traditional meat pulp mostly, single, the mouthfeel of wherein preparing burden and outward appearance unsatisfactory, be difficult to the pursuit meeting consumer.Therefore the Islamic yak that the present invention has health care by being devoted to develop, mouthfeel is better, outward appearance is vivid, Tibetan mutton sauce.
Summary of the invention
The object of the invention is for above-mentioned defect of the prior art, provide a kind of Islamic Highland cattle mutton sauce containing cumin and broad 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 cumin and broad bean, include the following raw material according to parts by weight: butcher according to Islamic 22.5 parts, the Highland cattle mutton that specification butchers, broad bean 15 parts, Islamic concentrated bone soup 12 parts, salt 2 parts, chilli powder 4 parts, five-spice powder 1.5 parts, peanut 2 parts, cumin powder 2 parts, sesame 1.5 parts, white sugar 2 parts, garlic 2.5 parts, green onion 2.5 parts, 2.5 parts, ginger, spice 2 parts, vegetable oil 15 parts, thick broad-bean sauce 10 parts, agent use amount of going to have a strong smell is the 1-2% according to Highland cattle mutton weight.
Further, above-mentioned a kind of Islamic Highland cattle mutton sauce containing cumin and broad bean, described plateau cattle and sheep are yak or hide sheep.
Further, above-mentioned a kind of Islamic Highland cattle mutton sauce containing cumin and broad 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 ﹕ 1 by tsaoko, the root of Dahurain angelica, mountain naphthalene, dried orange peel, hawthorn 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 cumin and broad bean, comprises the following steps:
1) each raw material is taken according to proportioning;
2) Yak Meat, Tibetan mutton pretreatment:
Selected Yak Meat, Tibetan mutton: fresh yak meat, the Tibetan mutton of Islamic mark reject muscle tendon and fat, clean blood stains, be cut into 5mm meat cubelets or cut and mix meat gruel, the spice of spice gross weight 2/3 and salt are put into meat cubelets and pickles 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, boil, and going of putting into that gauze wraps up compound of having a strong smell precooks 15-20min to remove smell of mutton;
3) broad bean process:
Select the high-quality broad bean of full grains, shell, pickle with the spice of spice gross weight 1/3, salt, for subsequent use after scalding beans, peeling, cleaning, immersion, boiling;
4) selection of auxiliary material and process:
Green onion: get Bulbus Allii Fistulosi chopping or cut-flower for subsequent use;
Ginger: chopping or cut into serving pieces;
Garlic: cut into serving pieces;
Sesame: ripe, full new then sesame is fried to fragrance sufficient, for subsequent use with low baking temperature;
Peanut: dry stir-fry peanut, peels off shell, removes scarlet, broken for subsequent use;
5) preparation of spices juice:
First five-spice powder, salt, chilli powder mixing are loaded in container, then will account for the vegetable oil preheating of vegetable oil gross weight 60%, control oil temperature is 130-135 DEG C, add cut green onion, ginger, garlic, stir-fry out micro-perfume (or spice) before stewing, green onion, ginger, garlic are taken out from oil, then sesame is put into deep fat, when the fragrance of sesame overflows, fast the deep fat in pot is poured in the container that five-spice powder, chilli powder and salt are housed, make its abundant oil suction, produce five-spice powder and the distinctive fragrance of chilli powder, make spices juice;
6) allocate:
After above-mentioned raw materials is ready to by formula, the vegetable oil accounting for vegetable oil gross weight 50% is poured in pot, Yak Meat/Tibetan mutton fourth or meat gruel is added when oil temperature 120-135 DEG C, stir-fry rapidly, then broad bean is added, broad bean oil suction produces fragrance, then deployed spices juice is added, residue supplementary material is sequentially added in pot, adds cumin powder, thick broad-bean sauce, peanut, white sugar, concentrated bone soup successively, heat while stirring, keep micro-boiling, mix, then add spice, slow fire boiling 25min;
7) bottling, exhaust, capping:
The meat pulp boiled is loaded in the vial of sterilizing while hot, the bottom clearance of reserved 8-10mm, after can bottling, be placed on heating water bath in the pot of 100 DEG C, keep central temperature to be more than 95 DEG C and be exhausted 10min, then screw bottle cap, sterilization.
For meeting the requirement of halal food to raw material, the above raw material is Islamic mark shop and buys.
Current country pays close attention to " band one tunnel " economic development, and plateau yak and sheep pastoral area, Tibetan are on economy-zone, the Silk Road, and the development of its product will obtain better opportunity.Research and develop a unique oral sensations, delicious flavour, nutritious Islamic cumin broad bean yak meat, hide mutton sauce production line, to the development promoting and improve livestock breeding industry industrial chain further, improve added value of product, drive the Northwest's economic development all to have positive effect.
A kind of Islamic Highland cattle mutton sauce containing cumin and broad bean provided by the invention and preparation method thereof, its beneficial effect is:
1, the present invention is first with tsaoko, the root of Dahurain angelica and kaempferia galamga, and is aided with dried orange peel, hawthorn and Yak Meat or hides mutton and jointly boil, and not only have health care, dried orange peel and hawthorn can also make Yak Meat, Tibetan mutton more soft tender good to eat;
2, the present invention selects Yak Meat, Tibetan mutton is raw material, is different from the past common beef and mutton, not only increases the nutritional labeling of meat pulp, more make more consumer taste the cuisines with west region character taste;
3, the present invention is devoted to develop the food meeting culture of Muslim diet requirement, and meat pulp thick taste, nutritious, mouthfeel are better, can meet the demand of most of Moslems.
Accompanying drawing explanation
Fig. 1 is Islamic cumin broad bean yak meat, hides mutton sauce processing process figure.
Detailed description of the invention
embodiment 1:
1, Islamic cumin broad bean yak meat is prepared:
The first step, prepares raw material according to following ratio:
Selected
islamicyak Meat 22.5%, broad bean 15%, Islamic concentrate Yak Bone or hide sheep bone soup 12%, salt 2%, chilli powder 4%, five-spice powder 1.5%, peanut 2%, cumin powder 2%, sesame 1.5%, white sugar 2%, garlic 2.5%, green onion 2.5%, ginger 2.5%, spice 2%, vegetable oil 15%, thick broad-bean sauce 10%, the agent 1%(that goes the to have a strong smell dosage that goes to have a strong smell adds by raw meat weight).
Second step, Yak Meat process:
Selected Yak Meat: select, through the commodity inspection of local health quarantine department and the fresh beef by halal food certification, up-to-standard permission listing, to reject muscle tendon and visible fat, clean blood stains, be cut into the meat cubelets that about 5mm is square.The spice of 2/3 and salt are put into meat cubelets and pickles 40-60min.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, for subsequent use.
Go to have a strong smell: adopt tsaoko, the root of Dahurain angelica and kaempferia galamga, and be aided with dried orange peel, hawthorn carries out having a strong smell; Tsaoko, the root of Dahurain angelica, kaempferia galamga, dried orange peel, hawthorn weight ratio are allocated by 1 ﹕ 1 ﹕ 1 ﹕ 1 ﹕ 1.
Spice: anise, Chinese prickly ash, cassia bark, dried orange peel, fennel seeds are allocated by weight 2 ﹕ 3 ﹕ 1 ﹕ 1 ﹕ 1.
3rd step, broad bean process:
Select full, the abundant maturation of uniform particles, without worm-eaten, the high-quality broad bean lacking impurity.During broad bean process, the cot of the hard inedibility of its surperficial one deck must be removed.
Scald beans, peeling: poured into by dried broad bean in enough boiled water pot, boiling 75-85min when condition is 180 DEG C, then flame-out immersion 10min, peeling.
Cleaning, immersion: the broad bean stripped is cleaned with clear water, soak, make bean cotyledon suction moisture.Soak time is different because of factors such as water temperature, beans size, kinds.Should be generally the water soaking of 25-35 DEG C by water temperature, time controling, in 40-60min, be as the criterion without white hard-core with beans section center.
Boiling: the broad bean after soaking is placed on interlayer and drains, adds the spice of 1/3, salt pickles broad bean and be about 40-60min and make it tasty, with the boiling of jacketed pan water proof to well-done.Boiling 35-45min when being typically chosen in 160 DEG C, notices that boiling broad bean wants appropriateness, generally just blooms with Dou Rou center, gently pinches i.e. powdering, be not with the globule with finger, is advisable after food without raw fishy taste.
4th step, the selection of auxiliary material and process:
Green onion: except cured leaf, rotten leaf, peels off crust, reams coring, is cut into the long green onion silk of 2-3 ㎝ or chopped spring onion after washing.
Ginger: eliminate rotten, disease part, is cut into the long shredded ginger of 1-2cm or ginger splices after cleaning.
Garlic: peel off crust, is cut into the thin slice of 1-2mm after washing.
Sesame: with low baking temperature, ripe, full new then sesame is fried to fragrance sufficient, note not stir-bake to brown, in case lose the distinctive fragrance of sesame, also can select commercially available shortening sesame.
Peanut: commercially available dry stir-fry peanut, peels off shell, removes scarlet, broken for subsequent use.
5th step, the preparation of spices juice:
First five-spice powder, salt, chilli powder mixing are loaded in container, then after being measured by ready-mixed oil, (accounting for 50% of oily total amount in raw material) is by salad oil preheating, controlling oil temperature is about 130 DEG C, add the green onion, ginger and garlic cut, stir-fry out micro-perfume (or spice) before stewing, green onion, ginger and garlic is separated from oil, again sesame is put into deep fat, when the fragrance of sesame overflows, fast the deep fat in pot is poured in the container that five-spice powder chilli powder and salt are housed, allow its abundant oil suction, produce five-spice powder and the distinctive fragrance of chilli powder, make spices juice.
6th step, allotment:
After above-mentioned raw materials is ready to by formula, ready-mixed oil (accounting for 50% of oily total amount in raw material) is poured in pot, yak meat cubelets are added when temperature rises to about 130 DEG C, stir-fry rapidly, then broad bean is added, broad bean is allowed to absorb certain oil, produce fragrance, then add deployed oil and sprinkle spices juice, residue supplementary material is added in pot in certain sequence, adds cumin powder successively, thick broad-bean sauce, peanut, white sugar, residue yak concentrated bone soup heat while stirring, keep micro-and boil, mix, slow fire boiling 20-25 min receives juice.
7th step, bottling, exhaust, capping:
The meat pulp boiled is loaded in the vial of sterilizing while hot, notes not allowing meat pulp be bonded at glass bottle opening, pollute in order to avoid produce, the bottom clearance of general reserved 8-10mm.
After can bottling, be placed on heating water bath in the pot of 100 DEG C, keep central temperature to be more than 95 DEG C and be exhausted 10min, then screw bottle cap, prepare sterilization.
Sterilization, inspection is carried out successively after above-mentioned steps completes.
At general employing 121 DEG C, sterilization 20-30min, size by measure determines the time.After sterilization, check whether the body of can exists crackle and disrepair phenomenon, the precision etc. of bottle cap, and oil must not be had to ooze out, select qualified can to label preservation.Preserve and carry out organoleptic examination and physical and chemical inspection in about one week.
embodiment 2:
Yak meat cubelets are changed into yak meat gruel according to embodiment 1 step.
embodiment 3:
Preparation Islamic cumin broad bean hides mutton sauce:
Concrete steps are identical with embodiment 1, add 2% and remove agent (Cao Guo ﹕ Bai Zhi ﹕ Shan Nai ﹕ dried orange peel of having a strong smell: hawthorn weight ratio 1 ﹕ 1 ﹕ 1 ﹕ 1:1) 15-20min that precooks is to remove smell of mutton when hiding mutton pretreatment.Yak Bone boils concentrated bone soup and replaces to the concentrated bone soup interpolation of hiding sheep bone and boiling in addition.
embodiment 4:
Tibetan mutton fourth is changed into Tibetan mutton gruel according to above-mentioned steps.
embodiment 5:
Preparation Islamic cumin broad bean meat pulp:
Concrete steps are identical with embodiment 4, only by hide mutton gruel change into according to the mixing of 1:1 ratio yak meat gruel, to hide mutton rotten.
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 cumin and broad bean, it is characterized in that, include the following raw material according to parts by weight: butcher according to Islamic 22.5 parts, Highland cattle mutton that specification butchers, broad bean 15 parts, Islamic concentrated bone soup 12 parts, salt 2 parts, chilli powder 4 parts, five-spice powder 1.5 parts, peanut 2 parts, cumin powder 2 parts, sesame 1.5 parts, white sugar 2 parts, garlic 2.5 parts, green onion 2.5 parts, 2.5 parts, ginger, spice 2 parts, vegetable oil 15 parts, thick broad-bean sauce 10 parts, agent use amount of going to have a strong smell are 1-2% according to Highland cattle mutton weight.
2. a kind of Islamic Highland cattle mutton sauce containing cumin and broad 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 cumin and broad 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 ﹕ 1 by tsaoko, the root of Dahurain angelica, mountain naphthalene, dried orange peel, hawthorn and is obtained.
4. a kind of preparation method containing the Islamic Highland cattle mutton sauce of cumin and broad bean according to claim 3, is characterized in that, comprise the following steps:
1) each raw material is taken according to proportioning;
2) Yak Meat, Tibetan mutton pretreatment:
Selected Yak Meat, Tibetan mutton: fresh yak meat, the Tibetan mutton of Islamic mark reject muscle tendon and fat, clean blood stains, be cut into 5mm meat cubelets or cut and mix meat gruel, the spice of spice gross weight 2/3 and salt are put into meat cubelets and pickles 40-60 min, 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, boil, and going of putting into that gauze wraps up compound of having a strong smell precooks 15-20min to remove smell of mutton;
3) broad bean process:
Select the high-quality broad bean of full grains, shell, pickle with the spice of spice gross weight 1/3, salt, for subsequent use after scalding beans, peeling, cleaning, immersion, boiling;
4) selection of auxiliary material and process:
Green onion: get Bulbus Allii Fistulosi chopping or cut-flower for subsequent use;
Ginger: chopping or cut into serving pieces;
Garlic: cut into serving pieces;
Sesame: ripe, full new then sesame is fried to fragrance sufficient, for subsequent use with low baking temperature;
Peanut: dry stir-fry peanut, peels off shell, removes scarlet, broken for subsequent use;
5) preparation of spices juice:
First five-spice powder, salt, chilli powder mixing are loaded in container, then will account for the vegetable oil preheating of vegetable oil gross weight 60%, control oil temperature is 130-135 DEG C, add cut green onion, ginger, garlic, stir-fry out micro-perfume (or spice) before stewing, green onion, ginger, garlic are taken out from oil, then sesame is put into deep fat, when the fragrance of sesame overflows, fast the deep fat in pot is poured in the container that five-spice powder, chilli powder and salt are housed, make its abundant oil suction, produce five-spice powder and the distinctive fragrance of chilli powder, make spices juice;
6) allocate:
After above-mentioned raw materials is ready to by formula, the vegetable oil accounting for vegetable oil gross weight 50% is poured in pot, Yak Meat/Tibetan mutton fourth or meat gruel is added when oil temperature rises to 120-135 DEG C, stir-fry rapidly, then broad bean is added, broad bean oil suction produces fragrance, then deployed spices juice is added, residue supplementary material is sequentially added in pot, adds cumin powder, thick broad-bean sauce, peanut, white sugar, concentrated bone soup successively, heat while stirring, keep micro-boiling, mix, then add spice, slow fire boiling 25min;
7) bottling, exhaust, capping:
The meat pulp boiled is loaded in the vial of sterilizing while hot, the bottom clearance of reserved 8-10mm, after can bottling, be placed on heating water bath in the pot of 100 DEG C, keep central temperature to be more than 95 DEG C and be exhausted 10min, then screw bottle cap, at 121 DEG C, sterilization 20 ~ 30min cools.
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Application publication date: 20150916 |