CN106333256A - Ice-brick mutton and preparation method thereof - Google Patents
Ice-brick mutton and preparation method thereof Download PDFInfo
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- CN106333256A CN106333256A CN201610770102.0A CN201610770102A CN106333256A CN 106333256 A CN106333256 A CN 106333256A CN 201610770102 A CN201610770102 A CN 201610770102A CN 106333256 A CN106333256 A CN 106333256A
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- caprae seu
- seu ovis
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- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 239000011449 brick Substances 0.000 title abstract description 7
- 241000283898 Ovis Species 0.000 claims abstract description 161
- 235000014347 soups Nutrition 0.000 claims abstract description 49
- 238000007710 freezing Methods 0.000 claims abstract description 17
- 238000009835 boiling Methods 0.000 claims description 35
- 235000015243 ice cream Nutrition 0.000 claims description 29
- 235000013372 meat Nutrition 0.000 claims description 12
- 240000000218 Cannabis sativa Species 0.000 claims description 10
- 239000012467 final product Substances 0.000 claims description 9
- 241001489212 Tuber Species 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims 4
- 240000009023 Myrrhis odorata Species 0.000 claims 2
- 235000007265 Myrrhis odorata Nutrition 0.000 claims 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims 2
- 230000035943 smell Effects 0.000 abstract description 11
- 238000003860 storage Methods 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 description 16
- 235000019634 flavors Nutrition 0.000 description 16
- 238000004806 packaging method and process Methods 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 4
- 208000002399 Aphthous Stomatitis Diseases 0.000 description 3
- 241000283707 Capra Species 0.000 description 3
- 210000003800 Pharynx Anatomy 0.000 description 3
- 210000002700 Urine Anatomy 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 230000001953 sensory Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 210000000988 Bone and Bones Anatomy 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 241001504664 Crossocheilus latius Species 0.000 description 1
- 210000004907 Glands Anatomy 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 240000000129 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000282894 Sus scrofa domesticus Species 0.000 description 1
- 239000001511 capsicum annuum Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000051 modifying Effects 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical class [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005580 one pot reaction Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Abstract
The invention relates to the field of instant foods, in particular to ice-brick mutton and a preparation method thereof, and aims to provide an instant food ice-brick mutton. The ice-brick mutton provided by the invention is obtained by freezing at least one of cooked mutton and cooked sheep entrails with mutton soup into blocks. The ice-brick mutton provided by the invention is convenient to store and transport, can be eaten after unpacking and heating, can also be eaten by adding to the mutton soup, and can be obtained by mixing and freezing at least one of cooked mutton and cooked sheep entrails with mutton soup into blocks. The ice-brick mutton, which is more flavored, more fresh, more delicious, more tough, fat but not greasy, and free of mutton smell, is obtained through freezing storage at -4 to -18 DEG C for 10-30 days.
Description
Technical field
The invention belongs to instant food field is and in particular to a kind of ice cream Carnis caprae seu ovis and preparation method thereof.
Background technology
Carnis caprae seu ovis are nutritious because of it, raciness, deeply liked by the various places people, but because Carnis caprae seu ovis have offensive smell of mutton taste, boil
The beautiful Carnis caprae seu ovis non-easy thing of one pot of color delicate flavour.Mutton soup is typically way: sheep bone (Os Sus domestica) is put into together cauldron
In stew soup, then will be miscellaneous with the sheep cleaning up for the new fresh mutton being cut into stone roller together with put into stockpot in boil.Get after boiling and drain,
It is then cut into thin slice and puts into get away in water one floating, then pour in soup bowl, pour boiling hot snow-white sheep soup, sprinkle dark green Herba Alii fistulosi
Flower, one bowl steaming hot, and the mutton soup suffusing an exquisite fragrance all around just is made.Eat mutton soup and can mix one by pepper powder, paprika, food
Flavoring agent with mediations such as salt, monosodium glutamates.Carnis caprae seu ovis are fatty, the multiple nutritional components such as protein, carbohydrate, and having is stagnant, strong
The effects such as gland QI invigorating, warming and recuperating the kidney-YANG.
But existing mutton soup is all field fabrication to be sold, there is not yet being provided to the public in the form of instant food.
Content of the invention
Technical problem solved by the invention is to provide a kind of instant food ice cream Carnis caprae seu ovis.
The first forms of ice cream Carnis caprae seu ovis of the present invention it is characterised in that: in will be miscellaneous to the Carnis caprae seu ovis boiling or the sheep boiled at least
One kind, is frozen into bulk, obtains final product ice cream Carnis caprae seu ovis.
The convenient storage of ice cream Carnis caprae seu ovis of the present invention, transport.Open packaging when edible, be edible after heating, can also add
Edible in mutton soup.
Particularly, in order that ice cream Carnis caprae seu ovis of the present invention have more fragrant, fresher, better to eat local flavor, by the Carnis caprae seu ovis boiling or
Sheep is miscellaneous be frozen into bulk after, be placed on stored frozen 10-30 days under -4 DEG C to -18 DEG C of temperature conditionss, obtain final product local flavor more fragrant, more
Fresh, better to eat, more flexible, fertile and oiliness, the ice cream Carnis caprae seu ovis of no sheep smell of mutton.
The second form of ice cream Carnis caprae seu ovis of the present invention it is characterised in that: in will be miscellaneous to the Carnis caprae seu ovis boiling or the sheep boiled at least
One kind, is become block, obtains final product ice cream Carnis caprae seu ovis with mutton soup mixed freezing.
At least one of the miscellaneous weight proportion with mutton soup of the Carnis caprae seu ovis that boil, the sheep boiled is:
The Carnis caprae seu ovis that boil, the sheep boiled are at least one of miscellaneous, 1 part, mutton soup 3-6 part.
Preferably, at least one of the miscellaneous weight proportion with mutton soup of the Carnis caprae seu ovis that boil, the sheep boiled is:
The Carnis caprae seu ovis that boil, the sheep boiled at least one of miscellaneous 1 part, 4 parts of mutton soup.
Particularly, in order that ice cream Carnis caprae seu ovis of the present invention have more fragrant, fresher, better to eat local flavor, preferably by the sheep boiled
Meat or the sheep boiled are at least one of miscellaneous, become bulk with mutton soup mixed freezing after, cold under -4 DEG C to -18 DEG C of temperature conditionss
Freeze and store is deposited 10-30 days, and it is more fragrant, fresher, better to eat to obtain final product local flavor, more flexible, fertile and oiliness, no the ice cream Carnis caprae seu ovis of sheep smell of mutton.
Eat for convenience, before freezing, preferably will be convenient to miscellaneous to Carnis caprae seu ovis or sheep cutting slabbing, fritter, trifle or segment etc.
Edible volume and shape, being easy to take packaging heating apart is edible.
The preparation method of ice cream Carnis caprae seu ovis of the present invention, comprises the steps:
At least one during a, Carnis caprae seu ovis, sheep are miscellaneous, is mixed with water, decocts；
B, decoction, be filtrated to get the Carnis caprae seu ovis boiling, the sheep boiled miscellaneous at least one, and mutton soup；
C, freezing Carnis caprae seu ovis (sheep is miscellaneous)；Or by Carnis caprae seu ovis (sheep is miscellaneous) and mutton soup mixed freezing；
D, under -4 DEG C to -18 DEG C of temperature conditionss store 10-30 days, obtain final product.
In above-mentioned preparation method, step a need to be added Os Caprae seu Ovis and be decocted, so that mutton soup and Mutton Flavor are richer
Strongly fragrant.
In above-mentioned preparation method, step a need to add Rhizoma Zingiberis Recens grass, mountain Fructus Tsaoko is decocted.Purpose is so that ice cream Carnis caprae seu ovis -4
DEG C to -18 DEG C storage when ensure Carnis caprae seu ovis shrink-proof, promote Carnis caprae seu ovis local flavor more fragrant, fresher, better to eat.Rhizoma Zingiberis Recens grass, the adding of mountain Fructus Tsaoko
Dosage is respectively as follows: Rhizoma Zingiberis Recens grass addition and is calculated as 0.1-1% by Carnis caprae seu ovis, and preferably 0.5%；Mountain Fructus Tsaoko addition is calculated as 0.1- by Carnis caprae seu ovis
1%, preferably 0.5%.
In above-mentioned preparation method, also need in step a to add Herba Menthae.Because Carnis caprae seu ovis are got angry, add Herba Menthae and reduce aphtha, dry pharynx
Generation etc. symptom of getting angry.Herba Menthae addition is calculated as 0.05-0.2% by Carnis caprae seu ovis, and preferably 0.1%.
In above-mentioned preparation method, also need in step a to add Herba Pelargonii Graveolentiss, truffles, in order to improve the fragrance of mutton soup.Herba Pelargonii Graveolentiss, block
The addition of bacterium is respectively as follows: Herba Pelargonii Graveolentiss addition and is calculated as 0.1-1% by Carnis caprae seu ovis, and preferably 0.5%；Truffles addition is calculated as by Carnis caprae seu ovis
0.1-1%, preferably 0.5%.
In above-mentioned preparation method, also need in step a to add anistree, Fructus Piperiss, can effectively remove goat smell of urine taste, such as ratio not
When it is impossible to effective remove shy taste.The anistree, addition of Fructus Piperiss is respectively as follows: anistree addition and is calculated as 0.05-0.5% by Carnis caprae seu ovis, excellent
Select 0.2%；Fructus Piperiss addition is calculated as 0.05-0.2% by Carnis caprae seu ovis, and preferably 0.1%.
In above-mentioned preparation method, interpolation Rhizoma Zingiberis Recens, Pericarpium Zanthoxyli, Fructus Galangae addition in step a, is also needed to be respectively as follows: Rhizoma Zingiberis Recens addition by sheep
Meat is calculated as 0.5-2%, and preferably 1%；Pericarpium Zanthoxyli addition is calculated as 0.1-1% by Carnis caprae seu ovis, and preferably 0.5%；Fructus Galangae addition presses sheep
Meat is calculated as 0.1-0.5%, and preferably 0.2%.
By the spice of above-mentioned interpolation, the local flavor of mutton soup can be significantly improved, effectively remove goat smell of urine taste, lift Carnis caprae seu ovis
Mouthfeel, store 10-30 days especially under -4 DEG C to -18 DEG C of temperature conditionss, local flavor more preferably, more flexible, do not have a strong smell oiliness, taste
Road is more delicious.
Specific embodiment
The invention provides a kind of Carnis caprae seu ovis product form of brand-new convenient instant: ice cream Carnis caprae seu ovis.
Ice cream Carnis caprae seu ovis of the present invention have three kinds of product forms:
The first form: Carnis caprae seu ovis or sheep miscellaneous with arbitrary proportion mixing, after boiling, be cut into instant edible shape size it
Afterwards, stored frozen 10-30 days under -4 DEG C to -18 DEG C of temperature conditionss.Eat again after above-mentioned condition stored frozen.
Second form: Carnis caprae seu ovis or sheep miscellaneous with arbitrary proportion mixing, after boiling, be cut into instant edible shape size it
Afterwards, mix with the mutton soup of arbitrary proportion, stored frozen 10-30 days under -4 DEG C to -18 DEG C of temperature conditionss.Through above-mentioned condition
Eat again after stored frozen.
The third form: Carnis caprae seu ovis or sheep miscellaneous with arbitrary proportion mixing, after boiling, be cut into instant edible shape size it
Afterwards, stored frozen 10-30 days under -4 DEG C to -18 DEG C of temperature conditionss；Mutton soup is cold under -4 DEG C to -18 DEG C of temperature conditionss
Freeze and store deposits 10-30 days；After above-mentioned condition stored frozen, mutton soup, the Carnis caprae seu ovis boiling, the sheep boiled miscellaneous independently to pack
Form, or mutton soup independent packaging, in the form of independent packaging after the Carnis caprae seu ovis boiling and the miscellaneous mixing with arbitrary proportion of the sheep boiled,
It is supplied to miscellaneous to mutton soup and the Carnis caprae seu ovis boiling after packaging, sheep the public and eats.
After the present inventor repeatedly investigates in above-mentioned condition stored frozen, the ice cream Carnis caprae seu ovis obtaining or ice cream sheep
The local flavor of meat is more fragrant, fresher, better to eat, more flexible, fertile and oiliness, no sheep smell of mutton.Below by way of screening test, this is described
The beneficial effect of clear ice brick Carnis caprae seu ovis and preparation method thereof.
The personnel that please foretaste in the following manner eat, by giving a mark to color, smell and taste three, and by meat, mouthfeel, wind
The subjective assessment readme of taste, sensory evaluation standard is shown in Table 1.
Table 1 sensory evaluation standard
First, investigate stored frozen condition
Inventor be found surprisingly that boil section, the Carnis caprae seu ovis that do not eaten and mutton soup are when freezing conditions storage is longer
Between after, unexpected more fresh fragrant, good to eat, the more flexible of Carnis caprae seu ovis meat, therefore find after stored frozen condition is investigated, -4
DEG C can significantly improve meat taste to stored frozen under -18 DEG C of temperature conditionss.And stored frozen time control was at 10-30 days
It is advisable.
Foretaste number: 50 people.
Table 1 sensory evaluation standard is filled in after foretasting.
Statistical data is shown in Table 2 and 3.
Table 2 stored frozen temperature conditionss investigate result (storage time, 10 days)
Remarks: comprehensive grading is chewed 30%, local flavor 40% and calculated according to color phenotypes 30%, quality, and this table does not count.
Conclusion: temperature has higher than -4 DEG C and cannot preserve Carnis caprae seu ovis for a long time, and not only mouthfeel can decline.Local flavor is bad, or even can go out
Now become sour situation about cannot eat.It is found surprisingly that not to be that temperature is more low better, although Carnis caprae seu ovis can be grown when less than -18 DEG C
Time preserves, but Carnis caprae seu ovis color, mouthfeel, local flavor all compared with -4 DEG C extremely -18 DEG C of differences.Result shows -4 DEG C to -18 DEG C of temperature strip
Under part, stored frozen can significantly improve meat taste.
Table 3 stored frozen time conditions investigate result (storage temperature, -4 DEG C to -18 DEG C)
Remarks: comprehensive grading is chewed 30%, local flavor 40% and calculated according to color phenotypes 30%, quality, and this table does not count.
Conclusion: the fresh fragrance of short meat was not obvious than 10 days, and quality and toughness are loose compared with 10 days, chewiness one
As, longer than 30 days, meat can become hard in the past again, chews more difficult, or even part has smell of mutton.Result shows -4 DEG C extremely -18
DEG C temperature conditionss under stored frozen 10-30 days can significantly improve meat taste.
2nd, investigate Caput Caprae seu oviss soup formula
1st, find to add Rhizoma Zingiberis Recens grass in mutton soup, after the Fructus Tsaoko of mountain, Carnis caprae seu ovis are shrink-proof when storing for -4 DEG C to -18 DEG C.Add
Mode and consumption the results are shown in Table 4
Table 4 Rhizoma Zingiberis Recens grass, mountain Fructus Tsaoko investigate result
Conclusion: boil add Rhizoma Zingiberis Recens grass during mutton soup, after the Fructus Tsaoko of mountain, Carnis caprae seu ovis shrink-proof, Er Qiehui when storing for -4 DEG C to -18 DEG C
Promote the local flavor of Carnis caprae seu ovis more fragrant, fresher, better to eat.Investigate and find that addition preferably selects: Rhizoma Zingiberis Recens grass, the addition difference of mountain Fructus Tsaoko
It is calculated as 0.1-1% for: Rhizoma Zingiberis Recens grass addition by Carnis caprae seu ovis, preferably 0.5%；Mountain Fructus Tsaoko addition is calculated as 0.1-1% by Carnis caprae seu ovis, preferably
0.5%.
2nd, aphtha, dry pharynx etc. can be reduced after finding to add Herba Menthae in mutton soup get angry the generation of symptom.Consumption result is shown in
Table 5.
Table 5 Herba Menthae investigates result
Conclusion: because Carnis caprae seu ovis are got angry, boil during mutton soup add Herba Menthae can reduce aphtha, dry pharynx etc. get angry symptom send out
Raw.Investigate and find that addition preferably selects: Herba Menthae addition is calculated as 0.05-0.2% by Carnis caprae seu ovis, preferably 0.1%.
3rd, inventor finds in modulation:
1) boil and in mutton soup, add the fragrance that Herba Pelargonii Graveolentiss, truffles can improve mutton soup.Investigate and find that addition preferably selects:
Herba Pelargonii Graveolentiss addition is calculated as 0.1-1% by Carnis caprae seu ovis, and preferably 0.5%；Truffles addition is calculated as 0.1-1% by Carnis caprae seu ovis, and preferably 0.5%.
2) boil in mutton soup and add anistree, Fructus Piperiss, can effectively remove goat smell of urine taste, as improper in ratio it is impossible to effectively go
Except shy taste.Investigate and find that addition preferably selects: anistree addition is calculated as 0.05-0.5% by Carnis caprae seu ovis, preferably 0.2%；Fructus Piperiss are added
Amount is calculated as 0.05-0.2% by Carnis caprae seu ovis, and preferably 0.1%.
3) boiling interpolation Rhizoma Zingiberis Recens, Pericarpium Zanthoxyli, Fructus Galangae in mutton soup also can increase local flavor, make mutton soup more delicious.Investigate and find
Addition preferably selects: Rhizoma Zingiberis Recens addition is calculated as 0.5-2% by Carnis caprae seu ovis, and preferably 1%；Pericarpium Zanthoxyli addition is calculated as 0.1-1% by Carnis caprae seu ovis, excellent
Select 0.5%；Fructus Galangae addition is calculated as 0.1-0.5% by Carnis caprae seu ovis, and preferably 0.2%.
Claims (10)
1. ice cream Carnis caprae seu ovis it is characterised in that: will be at least one of miscellaneous to the Carnis caprae seu ovis boiling or the sheep boiled, be frozen into bulk, obtain final product
Ice cream Carnis caprae seu ovis.
2. ice cream Carnis caprae seu ovis according to claim 1 it is characterised in that: described be frozen into bulk be the Carnis caprae seu ovis just boiling or
The sheep boiled is at least one of miscellaneous, becomes block with mutton soup mixed freezing.
3. ice cream Carnis caprae seu ovis according to claim 1 and 2 it is characterised in that: mixed freezing become bulk after, -4 DEG C to -
Stored frozen 10-30 days under 18 DEG C of temperature conditionss.
4. the ice cream Carnis caprae seu ovis according to any one of claim 1-3 it is characterised in that: during the Carnis caprae seu ovis that boil, the sheep boiled are miscellaneous
At least one weight proportion with mutton soup is: at least one of the Carnis caprae seu ovis that boil, the sheep boiled are miscellaneous, 1 part, mutton soup 3-6 part；
Preferably, at least one of the miscellaneous weight proportion with mutton soup of the Carnis caprae seu ovis that boil, the sheep boiled is: the Carnis caprae seu ovis that boil, boils
Ripe sheep at least one of miscellaneous 1 part, 4 parts of mutton soup.
5. the ice cream Carnis caprae seu ovis described in any one of claim 1-4 preparation method it is characterised in that: raw material is that Carnis caprae seu ovis, sheep are miscellaneous extremely
Few one kind, method one is the preparation method of Carnis caprae seu ovis for raw material, and method two is the miscellaneous preparation method of sheep for raw material, and method three is raw material
For the preparation method that Carnis caprae seu ovis, sheep are miscellaneous, comprise the steps: respectively
Method one:
A, Carnis caprae seu ovis, are mixed with water, decoct；
B, decoction, are filtrated to get the Carnis caprae seu ovis boiling and mutton soup；
C, freezing Carnis caprae seu ovis；Or by Carnis caprae seu ovis and mutton soup mixed freezing；
D, under -4 DEG C to -18 DEG C of temperature conditionss store 10-30 days, obtain final product；
Method two:
A, sheep are miscellaneous, mix with water, decoct；
B, decoction, are filtrated to get that the sheep boiled is miscellaneous and mutton soup；
C, freezing sheep are miscellaneous；Or by miscellaneous for sheep with mutton soup mixed freezing；
D, under -4 DEG C to -18 DEG C of temperature conditionss store 10-30 days, obtain final product；
Method three:
A, Carnis caprae seu ovis, sheep are miscellaneous, mix with water, decoct；
B, decoction, it is miscellaneous to be filtrated to get the Carnis caprae seu ovis boiling, the sheep boiled, and mutton soup；
C, freezing Carnis caprae seu ovis and sheep are miscellaneous；Or by miscellaneous to Carnis caprae seu ovis, sheep with mutton soup mixed freezing；
D, under -4 DEG C to -18 DEG C of temperature conditionss store 10-30 days, obtain final product；
Preferably, step a in above-mentioned three kinds of methods is all added Os Caprae seu Ovis and is decocted.
6. ice cream Carnis caprae seu ovis according to claim 5 preparation method it is characterised in that: step a in three kinds of methods all adds
Plus Rhizoma Zingiberis Recens grass, mountain Fructus Tsaoko are decocted；
Wherein it is preferred that Rhizoma Zingiberis Recens are careless, mountain Fructus Tsaoko addition is respectively as follows: Rhizoma Zingiberis Recens grass addition and is calculated as 0.1-1% by Carnis caprae seu ovis, most preferably
0.5%；Mountain Fructus Tsaoko addition is calculated as 0.1-1% by Carnis caprae seu ovis, and most preferably 0.5%.
7. ice cream Carnis caprae seu ovis according to claim 5 preparation method it is characterised in that: step a in three kinds of methods all adds
Plus Herba Menthae is decocted；Wherein it is preferred that Herba Menthae addition is calculated as 0.05-0.2% by Carnis caprae seu ovis, most preferably 0.1%.
8. ice cream Carnis caprae seu ovis according to claim 5 preparation method it is characterised in that: step a in three kinds of methods all adds
Perfuming leaf, truffles are decocted；Wherein it is preferred that the addition of Herba Pelargonii Graveolentiss, truffles is respectively as follows: Herba Pelargonii Graveolentiss addition is calculated as by Carnis caprae seu ovis
0.1-1%, most preferably 0.5%；Truffles addition is calculated as 0.1-1% by Carnis caprae seu ovis, and most preferably 0.5%.
9. ice cream Carnis caprae seu ovis according to claim 5 preparation method it is characterised in that: step a in three kinds of methods all adds
Plus anise, Fructus Piperiss are decocted；Wherein it is preferred that anise, the addition of Fructus Piperiss are respectively as follows: anistree addition and are calculated as by Carnis caprae seu ovis
0.05-0.5%, most preferably 0.2%；Fructus Piperiss addition is calculated as 0.05-0.2% by Carnis caprae seu ovis, and most preferably 0.1%.
10. ice cream Carnis caprae seu ovis according to claim 5 preparation method it is characterised in that: step a in three kinds of methods all adds
Plus Rhizoma Zingiberis Recens, Pericarpium Zanthoxyli, Fructus Galangae are decocted, wherein it is preferred that Rhizoma Zingiberis Recens, Pericarpium Zanthoxyli, Fructus Galangae addition are respectively as follows: Rhizoma Zingiberis Recens addition by sheep
Meat is calculated as 0.5-2%, and most preferably 1%；Pericarpium Zanthoxyli addition is calculated as 0.1-1% by Carnis caprae seu ovis, and most preferably 0.5%；Fructus Galangae addition
It is calculated as 0.1-0.5% by Carnis caprae seu ovis, most preferably 0.2%.
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|---|---|---|---|---|
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Application publication date: 20170118 |