CN1051488A

CN1051488A - The production method of sheep liver congee without smelling of mutton

Info

Publication number: CN1051488A
Application number: CN90106446A
Authority: CN
Inventors: 穆宝成; 孟宪民
Original assignee: Individual
Current assignee: Individual
Priority date: 1990-11-27
Filing date: 1990-11-27
Publication date: 1991-05-22
Anticipated expiration: 2005-11-27
Also published as: CN1024991C

Abstract

The production method of sheep liver congee without smelling of mutton, be that the rinsing of sheep Liver Channel, poach are handled, Liver paste is made in pulverizing and the smell of mutton of removing the sheep liver is handled in saccharification, allocate Chinese herbal medicine and auxiliary materials such as cowpea, multitudinous sugar, maltose, honey, agar, dark plum, Semen sesami nigrum, chrysanthemum, Cassia occidentalis and the fruit of Chinese wolfberry again into, make sheep liver congee through certain PROCESS FOR TREATMENT through processing.This sheep liver congee had not both had smell of mutton, very suitable again children's taste, and the organic component that it not only makes the sheep liver contain reasonably is complemented at human body, and Chinese medicine can play to a certain degree nourishing and therapeutic action again.

Description

The production method of sheep liver congee without smelling of mutton

The present invention relates to a kind of production method of food.

At present, because the particularization of China's family structure, the only-child is partial eclipse on diet, cause hypoferric anemia more, the homework that the student undertakes is heavy, and the head of a family requires the too high child's of making excess eye-using to children in intellectual development, causes pseudo-myopia quite general again.Chinese food periodical publisher and world WHC tissue is appealed society " this must cause people's attention ... ", and the suggestion food-processing industry drops into a little livers more in food, to improve the organic iron in children's body and the shortage phenomenon of vitamin A.

The sheep liver is rich in nutritions such as vitamin A, iron, zinc, and according to data introductions such as Compendium of Material Medica, the sheep liver has the effect of enriching blood and making eye bright.But the smell of mutton of sheep liver is difficult for being accepted by the people, for this reason, all seldom sees the sheep liver goods of prepared food in the grocery.Because the sheep liver is processed into the complex process that children like the pot foods eat, and needs the more high again factor of cost of interpolation food additive, so up to the present, the pot foods that really contain the sheep liver are extremely rare.

The production method that the purpose of this invention is to provide a kind of sheep liver congee without smelling of mutton, this not only makes fully foodization of this resource of sheep liver, satisfy ubiquitous hypoferric anemia of present children and pseudo-myopia needs to organic iron and vitamin A, but also in sheep liver congee, add many flavor purification of tcm product, and reach the effect of nourishing and medical treatment with the effect of herbal cuisine.

Embodiments of the invention below are described in detail in detail:

The weight % ratio of sheep liver congee primary raw material is:

Sheep liver 3.0-7.0, cowpea 14.0-21.0, sucrose 50.0-60.0, maltose 1.0-3.0, honey 0.5-1.5, agar 1.3-1.8, dark plum 0.1-0.5, Semen sesami nigrum 0.5-1.5, chrysanthemum 0.01-0.2, Cassia occidentalis 1.0-3.0, fruit of Chinese wolfberry 0.2-0.8.

Auxiliary material: the root of Dahurain angelica, Chinese prickly ash, aniseed,

Fu, brown sugar (Saccharum Sinensis Roxb.) (10.0-13.0%).

Its concrete production method is:

One, the sheep liver goes to have a strong smell

1, rinsing: the sheep liver of choosing was placed the rinsing of flowing water pond 60-150 minute, remove fertile fat then.

2, poach is handled: the sheep liver that rinsing is good is put into pot, add the root of Dahurain angelica, Chinese prickly ash, aniseed,

Fu, salt are earlier used slow fire with very hot oven instead after boiled and were boiled 100-150 minute, and the ratio of material such as sheep liver, the root of Dahurain angelica is (following all be weight percentage): sheep liver 90-96%, root of Dahurain angelica 0.1-0.6%, Chinese prickly ash 0.1-0.5%, aniseed 0.05-0.45%,

Fu 2-6%, salt 1-3%.

3, pulverize: elder generation with the manual morsel of cutter, extracts blood vessel, muscle with the sheep liver, pulverizes with filling maker, and then is ground into Liver paste with colloid mill.

4, saccharification is handled: in sheep liver and brown sugar (Saccharum Sinensis Roxb.) 1: the 1.5-2.0 ratio, in pot, put earlier brown sugar (Saccharum Sinensis Roxb.), boiled 25-40 minute with slow fire, see when liquid glucose becomes bulla by vesicle, Liver paste is put into pot again and continued to boil, necessarily slowly boil with low baking temperature this moment, makes liquid glucose immerse in the Liver paste fully, time needs 40-60 minute, and making the content of brown sugar (Saccharum Sinensis Roxb.) in sheep liver congee is 10.0-13.00%.

Two, the processing of Chinese herbal medicine

1, dark plum, chrysanthemum: put into aluminum pot selecting clean medicinal material, water decocts, and is earlier boiled with very hot oven, uses slow fire again instead, burns when concoction concentration becomes to add the 1/4-1/5 of entry weight and is advisable.

2, the fruit of Chinese wolfberry: the clean full fruit of Chinese wolfberry of choosing places container, with 30-50 ℃ of warm water foaming 30-45 minute, when seeing full grains, pulverizes repeatedly three times with colloid mill, is as the criterion until cornless mud shape.

3, Semen sesami nigrum: select materials, behind the decontamination, eluriate with clear water repeatedly, go up pot when water is clear and fry, be ground into mud with dry grinding.

4, Cassia occidentalis: the decontamination of selecting materials, eluriate with clear water repeatedly, put into aluminum pot when water breakthrough is clear and decoct, earlier using slow fire with very hot oven instead after boiled endured 50-80 minute, see when playing sand in the tissue, pulverize repeatedly 2-4 time, be advisable until the shell of Cassia occidentalis also is ground into mud with colloid mill.

Three, system sweetened bean paste

1, selects materials: select full cowpea, decontamination.

2, foaming: the cowpea of choosing is placed pond water foaming 20-26 hour.

3, system is husky: the good cowpea that will foam places adds a cover in the pot, uses boiled 30 minutes of very hot oven earlier, uses slow fire instead and boils 100-120 minute.

4, with adorning 45 order screen packs in the centrifugal separation mill, with the cowpea endured and water in 1: the ratio of 2-3 places in the mill equably, and the sweetened bean paste slurry is extracted in peeling.

5, dehydration: shut down after 5-8 minute with adorning 100 order screen packs dehydration rotation in 750 rev/mins of driers, shake sweetened bean paste in the machine again, get rid of 2-4 time repeatedly.

Four, the making of sheep liver congee

1, water and agar are put into reactor heating 15-25 minute in proportion, temperature is between 90-130 ℃, and wherein water and agar ratio are: water 90-98%, agar 2-10%.

2, in the ratio of water and sucrose, with heating in the sucrose adding 1 10-15 minute, temperature was between 100-150 ℃, and wherein water and sugared ratio are: water 30-40%, sugared 60-70%.

3, will heat 90-120 minute in the sweetened bean paste adding 2 in water and sweetened bean paste ratio, temperature is between 100-130 ℃, and wherein water and sweetened bean paste ratio are: water 50-60%, sweetened bean paste 40-60%.

4, allocating into of Chinese herbal medicine:

Wherein: water 88-93%, fruit of Chinese wolfberry 1-3%, chrysanthemum 0.1-0.4%, dark plum 0.6-1.2%, Cassia occidentalis 4-5%, Semen sesami nigrum 2-4%, the proportioning of pressing water and different Chinese herbal medicines adds in 3, heats 5-10 minute, and temperature is between 100-130 ℃.

5, in the ratio of water and saccharification liver, with heating in the saccharification liver adding 4 3-8 minute, temperature is between 100-105 ℃, wherein water and saccharification liver ratio are: water 72-78%, saccharification liver 22-28%, allocate (accounting for sheep liver congee) 1.0-3.0% maltose and 0.5-1.5% honey again into.

6, the liquid that will boil adds the stretched film heat-sealing after cooling in bottle placer injects the sheep liver congee vacuum formed box, and pack is finished product.

The sheep liver congee of the present invention's processing had not both had smell of mutton, very suitable again children even comprise adult taste, its contained Chinese herbal medicine composition particularly, the organic component that the sheep liver is contained reasonably is complemented at human body, and Chinese medicine can play to a certain degree nourishing and therapeutic action again.

Claims

1, a kind of production method of sheep liver congee of without smelling of mutton, it is characterized in that: the primary raw material of sheep liver congee is (weight %): sheep liver 3.0-7.0, cowpea 14.0-21.0, sucrose 50.0-60.0, maltose 1.0-3.0, honey 0.5-1.5, agar 1.3-1.8, dark plum 0.1-0.5, Semen sesami nigrum 0.5-1.5, chrysanthemum 0.01-0.2, Cassia occidentalis 1.0-3.0, fruit of Chinese wolfberry 0.2-0.8, other is auxiliary material and moisture content, its production method is: one, the sheep liver goes to have a strong smell, through rinsing, poach is handled, pulverize and the saccharification processing, two, the processing of Chinese herbal medicine, dark plum is decocted into concoction with chrysanthemum with pot, wear into the mud shape after the fruit of Chinese wolfberry foaming, Semen sesami nigrum fries wears into mud, after enduring, wears into Cassia occidentalis mud, three, cowpea is through selecting materials, foaming, system is husky, make the dehydration again of sweetened bean paste slurry after the pulverizing, four, the making of sheep liver congee, earlier add agar in proportion at water, put into the heating of reactor back, again with sucrose, add water and continue heating, put into sweetened bean paste subsequently in proportion, the last fruit of Chinese wolfberry that will make as stated above again, chrysanthemum, dark plum, Cassia occidentalis, Semen sesami nigrum and saccharification liver, maltose, honey and a certain amount of water add in the reactor, make sheep liver congee under regular hour and temperature.

2, the production method of sheep liver congee without smelling of mutton according to claim 1 is characterized in that: the sheep liver that rinsing is good put into the auxiliary material that added of pot be the root of Dahurain angelica, Chinese prickly ash, aniseed,

Fu and salt.

3, the production method of sheep liver congee without smelling of mutton according to claim 1 and 2, it is characterized in that: it is in sheep liver and brown sugar (Saccharum Sinensis Roxb.) 1 that saccharification is handled: the 1.5-2.0 ratio, earlier in pot, put brown sugar (Saccharum Sinensis Roxb.) slow fire and endured 25-40 minute, again Liver paste is put into the pot low baking temperature and endured slowly 40-60 minute.