CN106235274A - A kind of Brassica campestris L heart wild goose meat pulp and preparation method thereof - Google Patents
A kind of Brassica campestris L heart wild goose meat pulp and preparation method thereof Download PDFInfo
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- CN106235274A CN106235274A CN201610621879.0A CN201610621879A CN106235274A CN 106235274 A CN106235274 A CN 106235274A CN 201610621879 A CN201610621879 A CN 201610621879A CN 106235274 A CN106235274 A CN 106235274A
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Abstract
The invention discloses a kind of Brassica campestris L heart wild goose meat pulp and preparation method thereof, it is made up of the raw material of following parts by weight: big Anser albifrons albifrons (Scopoli) 11 20 parts, 12 25 parts of the Brassica campestris L heart, 7 13 parts of Rhizoma Solani tuber osi, green water cress 7 13 parts, 6 12 parts of leaf beet, Lettuce 6 12 parts, bean sauce 25 45 parts, flour paste 20 40 parts, der Bockdorn 5 15 parts, Folium Perillae 8 14 parts, Fructus Capsici powder 26 parts, Zanthoxyli Bungeani powder 26 parts, 37 parts of soy sauce, 36 parts of Rhizoma Zingiberis Recens, monosodium glutamate 15 parts, white sugar 37 parts, Sal 36 parts, 150 270 parts of water.The present invention is mainly added with the multiple raw materials such as big Anser albifrons albifrons (Scopoli), the Brassica campestris L heart, der Bockdorn and Folium Perillae, big Anser albifrons albifrons (Scopoli) has cold-dispelling, strengthening bone and muscle, Yiyang gas, invigorates blood circulation, reduces blood fat, vessel softening, slow down aging, the effects such as preventing and treating cardiovascular and cerebrovascular disease, Folium Perillae has the effect such as invigorating the spleen and replenishing QI, strengthening the spleen stomach, and multiple raw material not only makes it balanced in nutrition, comprehensive by reasonably combined, and has good health preserving effect.
Description
Technical field
The present invention relates to food technology field, particularly to a kind of Brassica campestris L heart wild goose meat pulp and preparation method thereof.
Background technology
Beans is with things such as beans, wheat flour, fruit, Lentinus Edodes class or fish and shrimp as primary raw material, the pasty state seasoning processed
Product, it originates from China, has long history.Now, the tartar sauce that Chinese are common is divided into wheat flour as primary raw material
Sweet soybean paste, and the big class of broad bean paste two with beans as primary raw material.Wherein the broad bean paste with beans as primary raw material is in China
Deeply liked by numerous people as flavoring agent, along with people's living standard and the raising of quality of life, the mouthfeel of common beans with
And the nutrition comprised can not meet the demand of people.
Summary of the invention
It is an object of the invention to provide a kind of Brassica campestris L heart wild goose meat pulp and preparation method thereof, it is nutritious, comprehensive, simultaneously
Also have health maintenance effect concurrently.
For achieving the above object, the present invention provides following technical scheme:
A kind of Brassica campestris L heart wild goose meat pulp, it is made up of the raw material of following parts by weight: big Anser albifrons albifrons (Scopoli) 11-20 part, Brassica campestris L heart 12-
25 parts, Rhizoma Solani tuber osi 7-13 part, green water cress 7-13 part, leaf beet 6-12 part, Lettuce 6-12 part, bean sauce 25-45 part, flour paste 20-40
Part, der Bockdorn 5-15 part, Folium Perillae 8-14 part, Fructus Capsici powder 2-6 part, Zanthoxyli Bungeani powder 2-6 part, soy sauce 3-7 part, Rhizoma Zingiberis Recens 3-6 part, monosodium glutamate
1-5 part, white sugar 3-7 part, Sal 3-6 part, water 150-270 part.
Preferably, described Brassica campestris L heart wild goose meat pulp is made up of the raw material of following parts by weight: big Anser albifrons albifrons (Scopoli) 14 parts, the Brassica campestris L heart 24
Part, 9 parts of Rhizoma Solani tuber osi, green water cress 10 parts, 8 parts of leaf beet, Lettuce 8 parts, bean sauce 26 parts, flour paste 24 parts, der Bockdorn 11 parts, Folium Perillae
11 parts, Fructus Capsici powder 4 parts, Zanthoxyli Bungeani powder 4 parts, 4 parts of soy sauce, 3 parts of Rhizoma Zingiberis Recens, monosodium glutamate 3 parts, white sugar 5 parts, Sal 4 parts, 180 parts of water.
Preferably, described Brassica campestris L heart wild goose meat pulp is made up of the raw material of following parts by weight: big Anser albifrons albifrons (Scopoli) 16 parts, the Brassica campestris L heart 20
Part, 8 parts of Rhizoma Solani tuber osi, green water cress 13 parts, 11 parts of leaf beet, Lettuce 7 parts, bean sauce 22 parts, flour paste 28 parts, der Bockdorn 12 parts, Folium Perillae
12 parts of leaf, Fructus Capsici powder 3 parts, Zanthoxyli Bungeani powder 3 parts, 4 parts of soy sauce, 4 parts of Rhizoma Zingiberis Recens, monosodium glutamate 3 parts, white sugar 4 parts, Sal 4 parts, 170 parts of water.
The preparation method of described Brassica campestris L heart wild goose meat pulp, comprises the following steps:
(1) big Anser albifrons albifrons (Scopoli) is cut into lamellar, put in pot, add suitable quantity of water, after water boil, add Zanthoxyli Bungeani powder, beans
Oil, Fructus Capsici powder, Rhizoma Zingiberis Recens, continue heated and boiled 25-30 minute, obtain meat pulp material；
(2) der Bockdorn and Folium Perillae are cleaned, put in pot, add suitable quantity of water, after water boil, continue heated and boiled
10-12 minute, obtain preparing soup stock；
(3) the Brassica campestris L heart, Rhizoma Solani tuber osi, green water cress, leaf beet and Lettuce are cleaned and shredded, prepare soup stock, food by step (2)
Salt is pickled 4-5 hour, contains Steam by water bath 45-50 minute in sealing container, obtains preparing adjuvant；
(4), after step (1) meat pulp material, step (3) preparation adjuvant uniformly being mixed, little fire boils 7-10 minute, adds bean
Beans, flour paste, monosodium glutamate and white sugar, continue heating 12-15 minute, it is thus achieved that sauce finished product；
(5) the sauce finished product that step (4) prepares is cooled to room temperature, sterilizes after filling and sealing.
Compared with prior art, the invention has the beneficial effects as follows:
Mainly being added with the multiple raw materials such as big Anser albifrons albifrons (Scopoli), the Brassica campestris L heart, der Bockdorn and Folium Perillae in the present invention, big Anser albifrons albifrons (Scopoli) is dispelled
Wind and cold, strengthening bone and muscle, Yiyang gas, invigorate blood circulation, reduce blood fat, vessel softening, slow down aging, the effect such as preventing and treating cardiovascular and cerebrovascular disease, purple
Folium Perillae has the effect such as invigorating the spleen and replenishing QI, strengthening the spleen stomach, and multiple raw material not only makes it balanced in nutrition, comprehensive by reasonably combined, and
And there is good health preserving effect.
Detailed description of the invention
Describe technical scheme in detail below in conjunction with embodiment, but protection domain is not limited thereto.
Embodiment one:
A kind of Brassica campestris L heart wild goose meat pulp, it is made up of the raw material of following parts by weight: big Anser albifrons albifrons (Scopoli) 13 parts, 21 parts of the Brassica campestris L heart,
9 parts of Rhizoma Solani tuber osi, green water cress 9 parts, 7 parts of leaf beet, Lettuce 12 parts, bean sauce 32 parts, flour paste 25 parts, der Bockdorn 10 parts, Folium Perillae 10
Part, Fructus Capsici powder 3.5 parts, Zanthoxyli Bungeani powder 3 parts, 4.5 parts of soy sauce, 4 parts of Rhizoma Zingiberis Recens, monosodium glutamate 3 parts, white sugar 5 parts, Sal 5 parts, 200 parts of water.
The preparation method of described Brassica campestris L heart wild goose meat pulp, it comprises the following steps:
(1) big Anser albifrons albifrons (Scopoli) is cut into lamellar, put in pot, add suitable quantity of water, after water boil, add Zanthoxyli Bungeani powder, beans
Oil, Fructus Capsici powder, Rhizoma Zingiberis Recens, continue heated and boiled 25-30 minute, obtain meat pulp material；
(2) der Bockdorn and Folium Perillae are cleaned, put in pot, add suitable quantity of water, after water boil, continue heated and boiled
10-12 minute, obtain preparing soup stock；
(3) the Brassica campestris L heart, Rhizoma Solani tuber osi, green water cress, leaf beet and Lettuce are cleaned and shredded, prepare soup stock, food by step (2)
Salt is pickled 4-5 hour, contains Steam by water bath 45-50 minute in sealing container, obtains preparing adjuvant；
(4), after step (1) meat pulp material, step (3) preparation adjuvant uniformly being mixed, little fire boils 7-10 minute, adds bean
Beans, flour paste, monosodium glutamate and white sugar, continue heating 12-15 minute, it is thus achieved that sauce finished product；
(5) the sauce finished product that step (4) prepares is cooled to room temperature, sterilizes after filling and sealing.
Embodiment two:
A kind of Brassica campestris L heart wild goose meat pulp, it is made up of the raw material of following parts by weight: big Anser albifrons albifrons (Scopoli) 14 parts, 24 parts of the Brassica campestris L heart,
9 parts of Rhizoma Solani tuber osi, green water cress 10 parts, 8 parts of leaf beet, Lettuce 8 parts, bean sauce 26 parts, flour paste 24 parts, der Bockdorn 11 parts, Folium Perillae 11
Part, Fructus Capsici powder 4 parts, Zanthoxyli Bungeani powder 4 parts, 4 parts of soy sauce, 3 parts of Rhizoma Zingiberis Recens, monosodium glutamate 3 parts, white sugar 5 parts, Sal 4 parts, 180 parts of water.
The preparation method of described Brassica campestris L heart wild goose meat pulp, it comprises the following steps:
(1) big Anser albifrons albifrons (Scopoli) is cut into lamellar, put in pot, add suitable quantity of water, after water boil, add Zanthoxyli Bungeani powder, beans
Oil, Fructus Capsici powder, Rhizoma Zingiberis Recens, continue heated and boiled 25-30 minute, obtain meat pulp material；
(2) der Bockdorn and Folium Perillae are cleaned, put in pot, add suitable quantity of water, after water boil, continue heated and boiled
10-12 minute, obtain preparing soup stock；
(3) the Brassica campestris L heart, Rhizoma Solani tuber osi, green water cress, leaf beet and Lettuce are cleaned and shredded, prepare soup stock, food by step (2)
Salt is pickled 4-5 hour, contains Steam by water bath 45-50 minute in sealing container, obtains preparing adjuvant；
(4), after step (1) meat pulp material, step (3) preparation adjuvant uniformly being mixed, little fire boils 7-10 minute, adds bean
Beans, flour paste, monosodium glutamate and white sugar, continue heating 12-15 minute, it is thus achieved that sauce finished product；
(5) the sauce finished product that step (4) prepares is cooled to room temperature, sterilizes after filling and sealing.
Embodiment three:
A kind of Brassica campestris L heart wild goose meat pulp, it is made up of the raw material of following parts by weight: big Anser albifrons albifrons (Scopoli) 16 parts, 20 parts of the Brassica campestris L heart,
8 parts of Rhizoma Solani tuber osi, green water cress 13 parts, 11 parts of leaf beet, Lettuce 7 parts, bean sauce 22 parts, flour paste 28 parts, der Bockdorn 12 parts, Folium Perillae 12
Part, Fructus Capsici powder 3 parts, Zanthoxyli Bungeani powder 3 parts, 4 parts of soy sauce, 4 parts of Rhizoma Zingiberis Recens, monosodium glutamate 3 parts, white sugar 4 parts, Sal 4 parts, 170 parts of water.
The preparation method of described Brassica campestris L heart wild goose meat pulp, it comprises the following steps:
(1) big Anser albifrons albifrons (Scopoli) is cut into lamellar, put in pot, add suitable quantity of water, after water boil, add Zanthoxyli Bungeani powder, beans
Oil, Fructus Capsici powder, Rhizoma Zingiberis Recens, continue heated and boiled 25-30 minute, obtain meat pulp material；
(2) der Bockdorn and Folium Perillae are cleaned, put in pot, add suitable quantity of water, after water boil, continue heated and boiled
10-12 minute, obtain preparing soup stock；
(3) the Brassica campestris L heart, Rhizoma Solani tuber osi, green water cress, leaf beet and Lettuce are cleaned and shredded, prepare soup stock, food by step (2)
Salt is pickled 4-5 hour, contains Steam by water bath 45-50 minute in sealing container, obtains preparing adjuvant；
(4), after step (1) meat pulp material, step (3) preparation adjuvant uniformly being mixed, little fire boils 7-10 minute, adds bean
Beans, flour paste, monosodium glutamate and white sugar, continue heating 12-15 minute, it is thus achieved that sauce finished product；
(5) the sauce finished product that step (4) prepares is cooled to room temperature, sterilizes after filling and sealing.
Embodiment four:
A kind of Brassica campestris L heart wild goose meat pulp, it is made up of the raw material of following parts by weight: big Anser albifrons albifrons (Scopoli) 18 parts, 24 parts of the Brassica campestris L heart,
7 parts of Rhizoma Solani tuber osi, green water cress 12 parts, 11 parts of leaf beet, Lettuce 10 parts, bean sauce 30 parts, flour paste 30 parts, der Bockdorn 12 parts, Folium Perillae
10 parts, Fructus Capsici powder 5 parts, Zanthoxyli Bungeani powder 4 parts, 4 parts of soy sauce, 5 parts of Rhizoma Zingiberis Recens, monosodium glutamate 2 parts, white sugar 4 parts, Sal 4 parts, 230 parts of water.
The preparation method of described Brassica campestris L heart wild goose meat pulp, it comprises the following steps:
(1) big Anser albifrons albifrons (Scopoli) is cut into lamellar, put in pot, add suitable quantity of water, after water boil, add Zanthoxyli Bungeani powder, beans
Oil, Fructus Capsici powder, Rhizoma Zingiberis Recens, continue heated and boiled 25-30 minute, obtain meat pulp material；
(2) der Bockdorn and Folium Perillae are cleaned, put in pot, add suitable quantity of water, after water boil, continue heated and boiled
10-12 minute, obtain preparing soup stock；
(3) the Brassica campestris L heart, Rhizoma Solani tuber osi, green water cress, leaf beet and Lettuce are cleaned and shredded, prepare soup stock, food by step (2)
Salt is pickled 4-5 hour, contains Steam by water bath 45-50 minute in sealing container, obtains preparing adjuvant；
(4), after step (1) meat pulp material, step (3) preparation adjuvant uniformly being mixed, little fire boils 7-10 minute, adds bean
Beans, flour paste, monosodium glutamate and white sugar, continue heating 12-15 minute, it is thus achieved that sauce finished product；
(5) the sauce finished product that step (4) prepares is cooled to room temperature, sterilizes after filling and sealing.
Embodiment five:
A kind of Brassica campestris L heart wild goose meat pulp, it is made up of the raw material of following parts by weight: big Anser albifrons albifrons (Scopoli) 14 parts, 22 parts of the Brassica campestris L heart,
9 parts of Rhizoma Solani tuber osi, green water cress 10 parts, 12 parts of leaf beet, Lettuce 11 parts, bean sauce 35 parts, flour paste 24 parts, der Bockdorn 14 parts, Folium Perillae
13 parts, Fructus Capsici powder 4 parts, Zanthoxyli Bungeani powder 4 parts, 3 parts of soy sauce, 5 parts of Rhizoma Zingiberis Recens, monosodium glutamate 3 parts, white sugar 6 parts, Sal 4 parts, 200 parts of water.
The preparation method of described Brassica campestris L heart wild goose meat pulp, it comprises the following steps:
(1) big Anser albifrons albifrons (Scopoli) is cut into lamellar, put in pot, add suitable quantity of water, after water boil, add Zanthoxyli Bungeani powder, beans
Oil, Fructus Capsici powder, Rhizoma Zingiberis Recens, continue heated and boiled 25-30 minute, obtain meat pulp material；
(2) der Bockdorn and Folium Perillae are cleaned, put in pot, add suitable quantity of water, after water boil, continue heated and boiled
10-12 minute, obtain preparing soup stock；
(3) the Brassica campestris L heart, Rhizoma Solani tuber osi, green water cress, leaf beet and Lettuce are cleaned and shredded, prepare soup stock, food by step (2)
Salt is pickled 4-5 hour, contains Steam by water bath 45-50 minute in sealing container, obtains preparing adjuvant；
(4), after step (1) meat pulp material, step (3) preparation adjuvant uniformly being mixed, little fire boils 7-10 minute, adds bean
Beans, flour paste, monosodium glutamate and white sugar, continue heating 12-15 minute, it is thus achieved that sauce finished product；
(5) the sauce finished product that step (4) prepares is cooled to room temperature, sterilizes after filling and sealing.
Embodiment six:
A kind of Brassica campestris L heart wild goose meat pulp, it is made up of the raw material of following parts by weight: big Anser albifrons albifrons (Scopoli) 14 parts, 16 parts of the Brassica campestris L heart,
10 parts of Rhizoma Solani tuber osi, green water cress 9 parts, 8 parts of leaf beet, Lettuce 7 parts, bean sauce 36 parts, flour paste 34 parts, der Bockdorn 9 parts, Folium Perillae 11
Part, Fructus Capsici powder 4.5 parts, Zanthoxyli Bungeani powder 3.5 parts, 5 parts of soy sauce, 5 parts of Rhizoma Zingiberis Recens, monosodium glutamate 3 parts, white sugar 7 parts, Sal 4.5 parts, water 240
Part.
The preparation method of described Brassica campestris L heart wild goose meat pulp, it comprises the following steps:
(1) big Anser albifrons albifrons (Scopoli) is cut into lamellar, put in pot, add suitable quantity of water, after water boil, add Zanthoxyli Bungeani powder, beans
Oil, Fructus Capsici powder, Rhizoma Zingiberis Recens, continue heated and boiled 25-30 minute, obtain meat pulp material；
(2) der Bockdorn and Folium Perillae are cleaned, put in pot, add suitable quantity of water, after water boil, continue heated and boiled
10-12 minute, obtain preparing soup stock；
(3) the Brassica campestris L heart, Rhizoma Solani tuber osi, green water cress, leaf beet and Lettuce are cleaned and shredded, prepare soup stock, food by step (2)
Salt is pickled 4-5 hour, contains Steam by water bath 45-50 minute in sealing container, obtains preparing adjuvant；
(4), after step (1) meat pulp material, step (3) preparation adjuvant uniformly being mixed, little fire boils 7-10 minute, adds bean
Beans, flour paste, monosodium glutamate and white sugar, continue heating 12-15 minute, it is thus achieved that sauce finished product；
(5) the sauce finished product that step (4) prepares is cooled to room temperature, sterilizes after filling and sealing.
Embodiment seven:
A kind of Brassica campestris L heart wild goose meat pulp, it is made up of the raw material of following parts by weight: big Anser albifrons albifrons (Scopoli) 15 parts, 15 parts of the Brassica campestris L heart,
8 parts of Rhizoma Solani tuber osi, green water cress 11 parts, 9 parts of leaf beet, Lettuce 9 parts, bean sauce 28 parts, flour paste 23 parts, der Bockdorn 10 parts, Folium Perillae 11
Part, Fructus Capsici powder 4 parts, Zanthoxyli Bungeani powder 4 parts, 5 parts of soy sauce, 4 parts of Rhizoma Zingiberis Recens, monosodium glutamate 3.5 parts, white sugar 6 parts, Sal 4 parts, 200 parts of water.
The preparation method of described Brassica campestris L heart wild goose meat pulp, it comprises the following steps:
(1) big Anser albifrons albifrons (Scopoli) is cut into lamellar, put in pot, add suitable quantity of water, after water boil, add Zanthoxyli Bungeani powder, beans
Oil, Fructus Capsici powder, Rhizoma Zingiberis Recens, continue heated and boiled 25-30 minute, obtain meat pulp material；
(2) der Bockdorn and Folium Perillae are cleaned, put in pot, add suitable quantity of water, after water boil, continue heated and boiled
10-12 minute, obtain preparing soup stock；
(3) the Brassica campestris L heart, Rhizoma Solani tuber osi, green water cress, leaf beet and Lettuce are cleaned and shredded, prepare soup stock, food by step (2)
Salt is pickled 4-5 hour, contains Steam by water bath 45-50 minute in sealing container, obtains preparing adjuvant；
(4), after step (1) meat pulp material, step (3) preparation adjuvant uniformly being mixed, little fire boils 7-10 minute, adds bean
Beans, flour paste, monosodium glutamate and white sugar, continue heating 12-15 minute, it is thus achieved that sauce finished product；
(5) the sauce finished product that step (4) prepares is cooled to room temperature, sterilizes after filling and sealing.
Embodiment eight:
A kind of Brassica campestris L heart wild goose meat pulp, it is made up of the raw material of following parts by weight: big Anser albifrons albifrons (Scopoli) 18 parts, 24 parts of the Brassica campestris L heart,
8 parts of Rhizoma Solani tuber osi, green water cress 8 parts, 8 parts of leaf beet, Lettuce 10 parts, bean sauce 40 parts, flour paste 40 parts, der Bockdorn 11 parts, Folium Perillae 11
Part, Fructus Capsici powder 5 parts, Zanthoxyli Bungeani powder 5 parts, 4.5 parts of soy sauce, 4 parts of Rhizoma Zingiberis Recens, monosodium glutamate 4 parts, white sugar 6 parts, Sal 4 parts, 160 parts of water.
The preparation method of described Brassica campestris L heart wild goose meat pulp, it comprises the following steps:
(1) big Anser albifrons albifrons (Scopoli) is cut into lamellar, put in pot, add suitable quantity of water, after water boil, add Zanthoxyli Bungeani powder, beans
Oil, Fructus Capsici powder, Rhizoma Zingiberis Recens, continue heated and boiled 25-30 minute, obtain meat pulp material；
(2) der Bockdorn and Folium Perillae are cleaned, put in pot, add suitable quantity of water, after water boil, continue heated and boiled
10-12 minute, obtain preparing soup stock；
(3) the Brassica campestris L heart, Rhizoma Solani tuber osi, green water cress, leaf beet and Lettuce are cleaned and shredded, prepare soup stock, food by step (2)
Salt is pickled 4-5 hour, contains Steam by water bath 45-50 minute in sealing container, obtains preparing adjuvant；
(4), after step (1) meat pulp material, step (3) preparation adjuvant uniformly being mixed, little fire boils 7-10 minute, adds bean
Beans, flour paste, monosodium glutamate and white sugar, continue heating 12-15 minute, it is thus achieved that sauce finished product；
(5) the sauce finished product that step (4) prepares is cooled to room temperature, sterilizes after filling and sealing.
Finally illustrating, above example is only in order to illustrate technical scheme and unrestricted, although with reference to relatively
The present invention has been described in detail by good embodiment, it will be understood by those within the art that, can be to the skill of the present invention
Art scheme is modified or equivalent, and without deviating from objective and the scope of the technical program, it all should be contained in the present invention
Right in the middle of.
Claims (4)
1. a Brassica campestris L heart wild goose meat pulp, it is characterised in that be made up of the raw material of following parts by weight: big Anser albifrons albifrons (Scopoli) 11-20 part, oil
Brassica campestris L. ssp.chinensis 12-25 part, Rhizoma Solani tuber osi 7-13 part, green water cress 7-13 part, leaf beet 6-12 part, Lettuce 6-12 part, bean sauce 25-45 part, face
Beans 20-40 part, der Bockdorn 5-15 part, Folium Perillae 8-14 part, Fructus Capsici powder 2-6 part, Zanthoxyli Bungeani powder 2-6 part, soy sauce 3-7 part, Rhizoma Zingiberis Recens 3-6
Part, monosodium glutamate 1-5 part, white sugar 3-7 part, Sal 3-6 part, water 150-270 part.
A kind of Brassica campestris L heart wild goose meat pulp the most according to claim 1, it is characterised in that by the raw material system of following parts by weight
Become: big Anser albifrons albifrons (Scopoli) 14 parts, 24 parts of the Brassica campestris L heart, 9 parts of Rhizoma Solani tuber osi, green water cress 10 parts, 8 parts of leaf beet, Lettuce 8 parts, bean sauce 26 parts, flour paste
24 parts, der Bockdorn 11 parts, Folium Perillae 11 parts, Fructus Capsici powder 4 parts, Zanthoxyli Bungeani powder 4 parts, 4 parts of soy sauce, 3 parts of Rhizoma Zingiberis Recens, monosodium glutamate 3 parts, white sugar
5 parts, Sal 4 parts, 180 parts of water.
A kind of Brassica campestris L heart wild goose meat pulp the most according to claim 1, it is characterised in that by the raw material system of following parts by weight
Become: big Anser albifrons albifrons (Scopoli) 16 parts, 20 parts of the Brassica campestris L heart, 8 parts of Rhizoma Solani tuber osi, green water cress 13 parts, 11 parts of leaf beet, Lettuce 7 parts, bean sauce 22 parts, face
28 parts of beans, der Bockdorn 12 parts, Folium Perillae 12 parts, Fructus Capsici powder 3 parts, Zanthoxyli Bungeani powder 3 parts, 4 parts of soy sauce, 4 parts of Rhizoma Zingiberis Recens, monosodium glutamate 3 parts, white sand
Sugar 4 parts, Sal 4 parts, 170 parts of water.
4. according to the preparation method of the Brassica campestris L heart wild goose meat pulp according to any one of claim 1-3, it is characterised in that include with
Lower step:
(1) big Anser albifrons albifrons (Scopoli) is cut into lamellar, put in pot, add suitable quantity of water, after water boil, add Zanthoxyli Bungeani powder, soy sauce, peppery
Green pepper powder, Rhizoma Zingiberis Recens, continue heated and boiled 25-30 minute, obtain meat pulp material；
(2) der Bockdorn and Folium Perillae are cleaned, put in pot, add suitable quantity of water, after water boil, continue heated and boiled 10-12
Minute, obtain preparing soup stock；
(3) the Brassica campestris L heart, Rhizoma Solani tuber osi, green water cress, leaf beet and Lettuce are cleaned and shredded, salt down with step (2) preparation soup stock, Sal
4-5 hour processed, contain Steam by water bath 45-50 minute in sealing container, obtain preparing adjuvant；
(4), after step (1) meat pulp material, step (3) preparation adjuvant uniformly being mixed, little fire boils 7-10 minute, adds bean sauce, face
Beans, monosodium glutamate and white sugar, continue heating 12-15 minute, it is thus achieved that sauce finished product；
(5) the sauce finished product that step (4) prepares is cooled to room temperature, sterilizes after filling and sealing.
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|---|---|---|---|---|
| CN1403028A (en) * | 2001-09-10 | 2003-03-19 | 王夏青 | Wild goose cooking process |
| CN103689539A (en) * | 2013-12-04 | 2014-04-02 | 田世伟 | Beef paste with loquat favor and preparation method thereof |
| CN103719814A (en) * | 2013-12-19 | 2014-04-16 | 芜湖中路实业有限责任公司 | Fried potato, green pepper and eggplant beef paste and preparation method thereof |
| CN104223015A (en) * | 2014-08-26 | 2014-12-24 | 蚌埠市楠慧川味食品厂 | Nutritious spicy beef tendon and diced beef paste and preparation method thereof |
| CN104223143A (en) * | 2014-08-26 | 2014-12-24 | 蚌埠市楠慧川味食品厂 | Capsella bursa-pastoris flavor spicy and hot diced beef paste and preparation method thereof |
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Application publication date: 20161221 |