CN106578979A - Puerarin powder- and black tea-containing mutton roll - Google Patents
Puerarin powder- and black tea-containing mutton roll Download PDFInfo
- Publication number
- CN106578979A CN106578979A CN201611150662.2A CN201611150662A CN106578979A CN 106578979 A CN106578979 A CN 106578979A CN 201611150662 A CN201611150662 A CN 201611150662A CN 106578979 A CN106578979 A CN 106578979A
- Authority
- CN
- China
- Prior art keywords
- parts
- tea
- mutton
- black tea
- roll
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 31
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 19
- 235000020279 black tea Nutrition 0.000 title claims abstract description 19
- RXUWDKBZZLIASQ-UHFFFAOYSA-N Puerarin Natural products OCC1OC(Oc2c(O)cc(O)c3C(=O)C(=COc23)c4ccc(O)cc4)C(O)C(O)C1O RXUWDKBZZLIASQ-UHFFFAOYSA-N 0.000 title abstract 4
- HKEAFJYKMMKDOR-VPRICQMDSA-N puerarin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=CC(C2=O)=C1OC=C2C1=CC=C(O)C=C1 HKEAFJYKMMKDOR-VPRICQMDSA-N 0.000 title abstract 4
- 235000013372 meat Nutrition 0.000 claims abstract description 19
- 235000013616 tea Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 8
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 102000057297 Pepsin A Human genes 0.000 claims abstract description 4
- 108090000284 Pepsin A Proteins 0.000 claims abstract description 4
- 229940111202 pepsin Drugs 0.000 claims abstract description 4
- 235000019890 Amylum Nutrition 0.000 claims description 15
- 229920002472 Starch Polymers 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 15
- 241000283898 Ovis Species 0.000 claims description 13
- 210000000582 semen Anatomy 0.000 claims description 12
- XOJVHLIYNSOZOO-SWOBOCGESA-N Arctiin Chemical compound C1=C(OC)C(OC)=CC=C1C[C@@H]1[C@@H](CC=2C=C(OC)C(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)=CC=2)C(=O)OC1 XOJVHLIYNSOZOO-SWOBOCGESA-N 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 235000021110 pickles Nutrition 0.000 claims description 9
- 235000015203 fruit juice Nutrition 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 238000003825 pressing Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 229940088598 enzyme Drugs 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 244000199866 Lactobacillus casei Species 0.000 claims description 3
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 235000013355 food flavoring agent Nutrition 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 229940017800 lactobacillus casei Drugs 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 230000007480 spreading Effects 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 230000007306 turnover Effects 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 2
- 235000020097 white wine Nutrition 0.000 claims 1
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 9
- 235000013824 polyphenols Nutrition 0.000 abstract description 9
- 102000004169 proteins and genes Human genes 0.000 abstract description 7
- 108090000623 proteins and genes Proteins 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000010521 absorption reaction Methods 0.000 abstract description 5
- 230000004060 metabolic process Effects 0.000 abstract description 4
- 150000003839 salts Chemical class 0.000 abstract description 4
- 241000894006 Bacteria Species 0.000 abstract description 3
- 230000008859 change Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 238000009395 breeding Methods 0.000 abstract description 2
- 230000001488 breeding effect Effects 0.000 abstract description 2
- 239000000835 fiber Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 244000000231 Sesamum indicum Species 0.000 abstract 3
- 235000003434 Sesamum indicum Nutrition 0.000 abstract 3
- 240000005528 Arctium lappa Species 0.000 abstract 2
- 235000003130 Arctium lappa Nutrition 0.000 abstract 2
- 240000002234 Allium sativum Species 0.000 abstract 1
- 244000105624 Arachis hypogaea Species 0.000 abstract 1
- 244000017020 Ipomoea batatas Species 0.000 abstract 1
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 abstract 1
- 240000003768 Solanum lycopersicum Species 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000004611 garlic Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 235000015816 nutrient absorption Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000020232 peanut Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 229910001385 heavy metal Inorganic materials 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000002147 killing effect Effects 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 238000006701 autoxidation reaction Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 244000144987 brood Species 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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 a puerarin powder- and black tea-containing mutton roll. The mutton roll is produced from, by weight, 95-100 parts of mutton, 15-20 parts of sweet potatoes, 3-5 parts of chicken skins, 6-8 parts of peanuts, 10-15 parts of puerarin powder, 10-15 parts of sesame seeds, 10-15 parts of tomatoes, 3-5 parts of black tea, 15-20 parts of Arctium lappa, 5-8 parts of garlic, liquor, white granulated sugar, edible salt, pepsin, pectase and a proper amount of water. Tea leaves undergo ultrafine crushing and wall breaking to fully expose tea polyphenol and other effective components, so the tea leaf nutrient absorption rate of human bodies is improved. The Arctium lappa is fermented to inhibit breeding of putrefying bacteria, balance nutrients of processed mutton and improve the flavor. Fruit tea is sprinkled on the surface of the mutton roll to improve the color, the appearance and the flavor of the mutton roll. The sesame seeds have strong water absorption property, and are adhered to mutton slices after being combined with water, so the water loss is less in the baking process, and the sesame seeds can be added to preserved meat in order to change the hard texture of the preserved meat and keep good appearance and flavor of the preserved meat. The purpose of preserving is tastiness and dissolve-out of salt-soluble proteins in meat. The puerarin powder- and black tea-containing mutton roll has the advantages of fine and chewy mouthfeel, abundant proteins and crude fibers, facilitation of improvement of the metabolism of human bodies, enhancement of the physique, convenience in eating, suitableness for people of all ages, and improvement of the immunity of human bodies.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of Amylum Puerariae Radicis black tea mutton roll.
Background technology
《Tea polyphenols comprehensive utilization》Refer in one text tea polyphenols meat and its curing food are had it is good guarantee the quality it is anti-
Effect is damaged, there is significant suppression and killing action to the pathogen such as brood cell bacterium heat-resisting in food and virus, and have elimination
Stink, fishy smell, prevent the effect of oxidation stain.Tea polyphenols can block various carcinogen in vivo synthesis such as nitrite,
And there is direct killing cancerous cell and body immunity is improved.Tea polyphenols can prevent and delay unsaturated fatty acid
Autoxidation decomposes, and so as to prevent the qualitative change of oils and fatss corrupt, can safely and effectively improve the storage time of processing Carnis caprae seu ovis.Disappear
Tea polyphenols have important regulative into after human body to body fat metabolism after the edible processing Carnis caprae seu ovis of expense person.Tea polyphenols can be extremely strong
Removing harmful free radicals, block lipid peroxidation process, improve human enzymes activity, so as to play mutation, anticancer,
Effect of defying age.Tea polyphenols heavy metal has stronger adsorption, can form complex with heavy metal and produce precipitation,
Be conducive to mitigating the toxic action that heavy metal produces human body.The content of traditional meat processing metabolism of lipid and cholesterol is higher, and mineral
Matter, vitamin and dietary fiber but substantially lack.Fructus Arctii contains abundant carotene, protein, cellulose, ferrum, calcium and people
Multivitamin and aminoacid needed for body, is a kind of high rhizome plants of nutritive value.Fructus Arctii not only contains human body institute
The multiple nutritional components of needs, and with high health care.Jing often to eat Radix Arctii can blood circulation promoting, removing intestinal
Stomach rubbish, prevent human body from crossing presenility, moist skin, prevent apoplexy and hypertension, detoxicating intestine, reduce cholesterol and blood glucose
Deng.
The content of the invention
The object of the invention is exactly to make up the defect of prior art, there is provided a kind of Amylum Puerariae Radicis black tea mutton roll.
The present invention is achieved by the following technical solutions：
A kind of Amylum Puerariae Radicis black tea mutton roll, is prepared by the raw materials in：Carnis caprae seu ovis 95-100, Radix Ipomoeae 15-20, Corium Gallus domesticuss 3-5, flower
Raw 6-8, Amylum Puerariae Radicis 10-15, Semen Sesami 10-15, Fructus Lycopersici esculenti 10-15, black tea 3-5, Fructus Arctii 15-20, Bulbus Allii 5-8, Chinese liquor, white sugar, food
Salt, pepsin, pectase, appropriate amount of water.
According to claims 1 Amylum Puerariae Radicis black tea mutton roll, preparation method is comprised the following steps that：
(1) pectase is added to digest under conditions of 45-50 DEG C after Fructus Lycopersici esculenti is beaten 50 minutes, then 2 points of enzyme denaturing at 90-95 DEG C
Clock, is cooled to room temperature and is centrifuged in centrifuge 15 minutes, separates marc and supernatant；
(2) will after black tea micronizing add suitable quantity of water under the conditions of 85-95 DEG C extract 15-20 minutes, remove tea grounds, then with
Being put in homogenizer after the supernatant mixing of step 1 carries out homogenization, homogeneous fruit juice；
(3) Bulbus Allii is processed into into pasty state, Bulbus Allii paste is put into into baking oven, with warm fire drying, then Bulbus Allii powder is put into close in 30-40 DEG C of Chinese liquor
Envelope immersion 5-6 hours, add white sugar, Sal mix homogeneously, make flavouring agent；
(4) Carnis caprae seu ovis are washed and chopped, it is uniform with the flavoring for mixture of step 3, pickle 3-4 days, then Fructus Arctii is cleaned into peeling, boil
After break into serosity, then by it is above-mentioned pickle Carnis caprae seu ovis and stir into meat paste mix with serosity, access lactobacillus casei, 35-40 DEG C of condition is issued
Ferment 10-12 hours, must ferment meat paste material；
(5) expanding treatment is carried out after is boiled Semen arachidis hypogaeae, powder is made together with Corium Gallus domesticuss, then stir-fried with Amylum Puerariae Radicis mixing slow fire, then will
Radix Ipomoeae is mixed homogeneously with the above-mentioned material that stir-fries, and is put in baking box and is baked, and obtains mixed material；
(6) after Semen Sesami is pulverized with the marc of step 1, the tea grounds of step 2, the fermentation meat paste material of step 4, step 5 it is mixed
Stir according to a direction after compound material and the mixing of other residual componentss, then carry out spreading out screen pressing piece, THICKNESS CONTROL in 5-6mm,
The sample for pressing is put into freezing in refrigerating chamber to pickle 1 hour, then the sample for freezing is laid on the pallet of swiped through oil, and
It is then placed in toasting in electric drying oven with forced convection first with 85-90 DEG C of baking 30-25 minute, 120-125 DEG C of 5-7 point of baking after turn-over
Clock, then sprays while hot the fruit juice of step 2, vacuum packaging, you can.
It is an advantage of the invention that：Jing after micronizing breaking cellular wall, the surface area of tea powder is greatly increased Folium Camelliae sinensis, tea polyphenols therein
Fully come out Deng effective ingredient, body absorption can be promoted, and then improve nutrition absorption rate of the human body to Folium Camelliae sinensis.Mixed liquor
Being put in homogenizer carries out homogenization and can make various nutritional labeling homogenization.The infiltration for making meat paste curing agent is more fast
Fast, abundant, the stripping quantity of salt soluble protein is more.Simultaneously myofibrillar protein is also more easy fully extends to threadiness,
The high viscosity network structure of protein is formed, other compositions are filled in wherein and make product have toughness and elasticity.Fructus Arctii is passed through
Fermentable, reduces the moisture of product, it is suppressed that the breeding of putrefaction bacteria, can balance the nutrition of processing Carnis caprae seu ovis, makes
Holding time extends, and makes processing Carnis caprae seu ovis have good local flavor.But can affect the bonding force of storeroom, the mouthfeel of product,
Color and luster and fragrance etc..Mutton roll surface sprinkling fruit juice can improve color and luster, outward appearance and the local flavor of mutton roll.Semen Sesami has very strong
Water absorption and oil absorption, being combined with water to be firmly attached on sliced meat, and dehydration is less during baking, in making an addition to jerky, can change
Become the stiff quality of jerky, and the good outward appearance of jerky and local flavor can be kept.The purpose pickled is tasty and makes salt dissolubility in meat
Albumen dissolution, is connected when contributing to smear stand sieve between sliced meat.The purpose of baking is chiefly to facilitate color development and dehydration ripening.The present invention
Products taste is fine and smooth chewy texture, and containing rich in protein and crude fibre, this product is conducive to improving human metabolism, strengthens
Body constitution, and instant, suit the taste of both old and young, moreover it is possible to improve body immunity.
Specific embodiment
A kind of Amylum Puerariae Radicis black tea mutton roll, is prepared by the raw materials in：Carnis caprae seu ovis 95, Radix Ipomoeae 18, Corium Gallus domesticuss 4, Semen arachidis hypogaeae 7,
Amylum Puerariae Radicis 12, Semen Sesami 12, Fructus Lycopersici esculenti 12, black tea 4, Fructus Arctii 12, Bulbus Allii 6, Chinese liquor, white sugar, Sal, pepsin, pectase, water are fitted
Amount.
According to claims 1 Amylum Puerariae Radicis black tea mutton roll, preparation method is comprised the following steps that：
(1) pectase is added to digest 50 minutes under conditions of 45 DEG C after Fructus Lycopersici esculenti is beaten, then enzyme denaturing 2 minutes at 90 DEG C, it is cold
But it is centrifuged in centrifuge 15 minutes to room temperature, separates marc and supernatant；
(2) will after black tea micronizing add suitable quantity of water under the conditions of 85 DEG C extract 15 minutes, remove tea grounds, then with step 1
Supernatant mixing after be put in homogenizer and carry out homogenization, homogeneous fruit juice；
(3) Bulbus Allii is processed into into pasty state, Bulbus Allii paste is put into into baking oven, with warm fire drying, then Bulbus Allii powder is put into 30 DEG C of Chinese liquor interior sealings
Immersion 5 hours, adds white sugar, Sal mix homogeneously, makes flavouring agent；
(4) Carnis caprae seu ovis are washed and chopped, it is uniform with the flavoring for mixture of step 3, pickle 3 days, then Fructus Arctii is cleaned into peeling, after boiling
Break into serosity, then by it is above-mentioned pickle Carnis caprae seu ovis and stir into meat paste mix with serosity, access lactobacillus casei, 35 DEG C of condition bottom fermentations 10 are little
When, must ferment meat paste material；
(5) expanding treatment is carried out after is boiled Semen arachidis hypogaeae, powder is made together with Corium Gallus domesticuss, then stir-fried with Amylum Puerariae Radicis mixing slow fire, then will
Radix Ipomoeae is mixed homogeneously with the above-mentioned material that stir-fries, and is put in baking box and is baked, and obtains mixed material；
(6) after Semen Sesami is pulverized with the marc of step 1, the tea grounds of step 2, the fermentation meat paste material of step 4, step 5 it is mixed
Stir according to a direction after compound material and the mixing of other residual componentss, then carry out spreading out screen pressing piece, THICKNESS CONTROL in 5mm,
The sample for pressing is put into freezing in refrigerating chamber and pickles 1 hour, then the sample for freezing is laid on the pallet of swiped through oil, and so
After be put in electric drying oven with forced convection toast first with 85 DEG C toast 30 minutes, after turn-over 120 DEG C toast 5 minutes, then spray while hot
The fruit juice of step 2 is spilt, is vacuum-packed, you can.
Claims (2)
1. a kind of Amylum Puerariae Radicis black tea mutton roll, it is characterised in that be prepared by the raw materials in：Carnis caprae seu ovis 95-100, Radix Ipomoeae 15-
20th, Corium Gallus domesticuss 3-5, Semen arachidis hypogaeae 6-8, Amylum Puerariae Radicis 10-15, Semen Sesami 10-15, Fructus Lycopersici esculenti 10-15, black tea 3-5, Fructus Arctii 15-20, Bulbus Allii 5-8, white
Wine, white sugar, Sal, pepsin, pectase, appropriate amount of water.
2. the Amylum Puerariae Radicis black tea mutton roll according to claims 1, it is characterised in that preparation method is comprised the following steps that：
(1) pectase is added to digest under conditions of 45-50 DEG C after Fructus Lycopersici esculenti is beaten 50 minutes, then 2 points of enzyme denaturing at 90-95 DEG C
Clock, is cooled to room temperature and is centrifuged in centrifuge 15 minutes, separates marc and supernatant；
(2) will after black tea micronizing add suitable quantity of water under the conditions of 85-95 DEG C extract 15-20 minutes, remove tea grounds, then with
Being put in homogenizer after the supernatant mixing of step 1 carries out homogenization, homogeneous fruit juice；
(3) Bulbus Allii is processed into into pasty state, Bulbus Allii paste is put into into baking oven, with warm fire drying, then Bulbus Allii powder is put into close in 30-40 DEG C of Chinese liquor
Envelope immersion 5-6 hours, add white sugar, Sal mix homogeneously, make flavouring agent；
(4) Carnis caprae seu ovis are washed and chopped, it is uniform with the flavoring for mixture of step 3, pickle 3-4 days, then Fructus Arctii is cleaned into peeling, boil
After break into serosity, then by it is above-mentioned pickle Carnis caprae seu ovis and stir into meat paste mix with serosity, access lactobacillus casei, 35-40 DEG C of condition is issued
Ferment 10-12 hours, must ferment meat paste material；
(5) expanding treatment is carried out after is boiled Semen arachidis hypogaeae, powder is made together with Corium Gallus domesticuss, then stir-fried with Amylum Puerariae Radicis mixing slow fire, then will
Radix Ipomoeae is mixed homogeneously with the above-mentioned material that stir-fries, and is put in baking box and is baked, and obtains mixed material；
(6) after Semen Sesami is pulverized with the marc of step 1, the tea grounds of step 2, the fermentation meat paste material of step 4, step 5 it is mixed
Stir according to a direction after compound material and the mixing of other residual componentss, then carry out spreading out screen pressing piece, THICKNESS CONTROL in 5-6mm,
The sample for pressing is put into freezing in refrigerating chamber to pickle 1 hour, then the sample for freezing is laid on the pallet of swiped through oil, and
It is then placed in toasting in electric drying oven with forced convection first with 85-90 DEG C of baking 30-25 minute, 120-125 DEG C of 5-7 point of baking after turn-over
Clock, then sprays while hot the fruit juice of step 2, vacuum packaging, you can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611150662.2A CN106578979A (en) | 2016-12-14 | 2016-12-14 | Puerarin powder- and black tea-containing mutton roll |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611150662.2A CN106578979A (en) | 2016-12-14 | 2016-12-14 | Puerarin powder- and black tea-containing mutton roll |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106578979A true CN106578979A (en) | 2017-04-26 |
Family
ID=58801103
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611150662.2A Pending CN106578979A (en) | 2016-12-14 | 2016-12-14 | Puerarin powder- and black tea-containing mutton roll |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106578979A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114668113A (en) * | 2022-03-15 | 2022-06-28 | 张建平 | Preparation method and formula of Chinese angelica dahurica-Chinese medicinal diet goat treasure health care delicious food |
-
2016
- 2016-12-14 CN CN201611150662.2A patent/CN106578979A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114668113A (en) * | 2022-03-15 | 2022-06-28 | 张建平 | Preparation method and formula of Chinese angelica dahurica-Chinese medicinal diet goat treasure health care delicious food |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109463722A (en) | A kind of mushroom flavor is gone with rice sauce and preparation method thereof | |
| CN104305155B (en) | A kind of Suillus albidipes (Peck) Sing minced chicken and preparation method thereof | |
| CN109744490A (en) | Hundred taste chickens of one kind and its preparation process | |
| KR102133648B1 (en) | How to make seasoned meat containing omija extract | |
| CN106578979A (en) | Puerarin powder- and black tea-containing mutton roll | |
| CN101756128A (en) | Method for processing edible celery paper | |
| CN104431967A (en) | Sea cucumber and shredded chicken soybean paste and preparation method thereof | |
| CN106578980A (en) | Dietary black-tea beef tenderloin | |
| CN105962155A (en) | Coriander, corn and fish meat fermented smoked sausage capable of invigorating stomach and promoting digestion and preparation method of coriander, corn and fish meat fermented smoked sausage | |
| KR101111288B1 (en) | Functional red pepper paste and manufacturing method thereof | |
| CN105238631A (en) | Mandarin orange and glutinous rice wine | |
| CN106690113A (en) | Nori and black tea tenderloin | |
| CN106722343A (en) | A kind of fruit of glossy privet black tea mutton roll | |
| KR20200086819A (en) | Method for manufacturing grape leaves kimchi using grape juice and grape leaves manufactured by the same | |
| CN106579027A (en) | Corn stigma black tea mutton roll | |
| KR102277356B1 (en) | Method for manufacturing sauce with abalone viscera and sauce manufactured by the same | |
| CN107874130A (en) | A kind of paste flavor keel piece | |
| CN106261792A (en) | The manufacture method in Pericarpium Zanthoxyli mutton chop face | |
| CN106256235A (en) | The culinary art manufacture method of Pericarpium Zanthoxyli mutton chop meal | |
| CN106616494A (en) | Beef fillet with crab meat and black tea | |
| CN106616478A (en) | Mutton roll with black tea capable of expelling toxin and nourishing skin | |
| CN106722340A (en) | A kind of clearing heat and detoxicating black tea beef fillet | |
| CN105255628A (en) | Making method of longan and sticky rice fermented liquor | |
| CN106722342A (en) | A kind of sauerkraut black tea beef fillet | |
| CN105212081A (en) | A kind of pumpkin Beef sausage and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170426 |