CN106798292A - The seasoning formula of removal fishy smell and smell of mutton - Google Patents
The seasoning formula of removal fishy smell and smell of mutton Download PDFInfo
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- CN106798292A CN106798292A CN201710032156.1A CN201710032156A CN106798292A CN 106798292 A CN106798292 A CN 106798292A CN 201710032156 A CN201710032156 A CN 201710032156A CN 106798292 A CN106798292 A CN 106798292A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of seasoning formula for removing fishy smell and smell of mutton, belong to food seasoning technical field.Mixed by the raw material of following weight point：10~15 parts of calamus, 5~10 parts of raw soya bean, dried ginger slice 2~3, Dry Rhizoma Dioscoreae 0.6~1, celery, peppermint, Radix Glycyrrhizae, dried orange peel, tealeaves each 0.2~0.8, chamomile, rosemary, marigold, Scirpus tabernaemontani, rock sugar, each 1~2 part of salt, grape vinegar, each 3~5 parts of wine；Its application method is：By seasoning be soaked into liquid sliced meat are pickled, eluriate drain, mulling after intense fire quick-fried.Formula of the present invention and method can effectively remove the fishy smell and smell of mutton of the meat product such as beef, mutton, unique flavor, and the effects such as with beauty, beauty treatment, nourishing.
Description
Technical field
Seasoning formula the present invention relates to remove fishy smell and smell of mutton, belongs to food seasoning technical field.
Background technology
Beef, mutton protein content are high, and fat content is low, nutritious, and delicious flavour is loved by people.But ox
Meat, mutton fishy smell and smell of mutton are heavier, if fishy smell and smell of mutton removal are not in place, poor taste is difficult to swallow.At present, smelling removal and have a strong smell
Taste seasoning formula is single, and majority is that mulling deodorization is carried out with a large amount of ginger blocks, and the small then deodorization of ginger consumption is not thorough, the big mulling of consumption
Meat ginger is highly seasoned, mouthfeel is pepperyyer, and taste, mouthfeel and the texture for having a strong impact on beef or mutton are poor；Additionally, existing seasoning is only
Only it is removal part fishy smell, almost the effects such as no beauty, beauty treatment, health care.
The content of the invention
In order to overcome the deficiencies in the prior art, the present invention is intended to provide a kind of fishy smell and smell of mutton of thoroughly removing
Seasoning is formulated, and should match somebody with somebody can effectively remove the fishy smell and smell of mutton of the meat product such as beef, mutton, unique flavor, and with U.S.
The effects such as appearance, beauty treatment, nourishing.
To achieve these goals, technical scheme is as follows：A kind of smelling removal seasoning formula, by following weight point
Raw material mix：10~15 parts of calamus, 5~10 parts of raw soya bean, dried ginger slice 2~3, Dry Rhizoma Dioscoreae 0.6~1, celery, peppermint,
Each 1~2 part of Radix Glycyrrhizae, dried orange peel, tealeaves each 0.2~0.8, chamomile, rosemary, marigold, Scirpus tabernaemontani, rock sugar, salt, grape vinegar, wine
Each 3~5 parts；Its application method is：
It is 50 by beef or mutton and seasoning:1 proportional arrangement seasoning, by calamus, dried ginger slice, Dry Rhizoma Dioscoreae, celery, thin
Lotus, Radix Glycyrrhizae, dried orange peel, tealeaves, chamomile, rosemary, marigold, Scirpus tabernaemontani gauze wrapped tie up the temperature that rear and salt is with 35~55 DEG C
20~30min is standby for water immersion, softens seasoning in immersion process, active benefit composition；
By beef or mutton circulating water rinse well preliminary deodorization, drain away the water, cut into slices after pour into reserve liquid, add
Grape vinegar and wine, are drained after pickling 20~30min with clear water elutriation, and rock sugar is standby with water-soluble chemical conversion rock sugar water, and seasoning slag is kept
Standby, grape vinegar and wine can effectively absorb fishy smell, promote meat taste tender and crisp；
The beef or mutton that will be drained are put into frying pan and add rock sugar water and raw soya bean intense fire to stir-fry number 2~5 minutes, meat five
It is ripe to stop closing fire immediately；Rock sugar and soya bean can strengthen the local flavor of meat with fresh effect is proposed, with the very strong taste ability that disappears,
It is nutritious；During frying, raw soya bean can largely absorb the moisture in meat, fry out delicious and crisp Fresh ＆ Tender in Texture；
The beef or mutton of frying are poured into boiling water pot, standby seasoning slag is put into, the slow fire that adds water simmer 30~
40min is edible.
In above-mentioned technical proposal：It is preferred that 12 parts of calamus, 8 parts of raw soya bean, dried ginger slice 2.5, Dry Rhizoma Dioscoreae 0.8, celery, peppermint,
Each 1.5 parts of Radix Glycyrrhizae, dried orange peel, tealeaves each 0.5, chamomile, rosemary, marigold, Scirpus tabernaemontani, rock sugar, salt, grape vinegar, each 4 parts of wine.
In above-mentioned technical proposal：
Calamus：There is very strong suction-operated to fishy smell, it has resolving sputum, has one's ideas straightened out, invigorating the spleen, the work(such as dampness removing, scattered wind, removing toxic substances
Effect, for epilepsy, palpitates with fear forgetful, clouded in mind, humidity hysteresis ruffian is swollen, dysentery, rheumatalgia pain, carbuncle swells scabies.
Raw soya bean, there is very strong suction-operated to fishy smell, and its is nutritious, and every 100 grams contain 36.3 grams of protein, fat
18.4 grams, 25 grams of carbohydrate, 367 milligrams of calcium, 571 milligrams of phosphorus, 11 milligrams of iron, 0.4 milligram of carrotene, thiamine 0.79
Milligram, 0.25 milligram of riboflavin, 2.1 milligrams of nicotinic acid also contains lecithin, contains various amino acid needed by human, soybean soapstock
The various materials such as alcohol A, B, C, D, E, with enhancing body's immunity, prevent vascular sclerosis, promotion skeleton development, admittance big
Just, resistance to iron deficiency anaemia, hypoglycemic, the anti-oxidant and anti-ageing effect of waiting for a long time.
Dried ginger slice, Dry Rhizoma Dioscoreae, celery, peppermint, Radix Glycyrrhizae, dried orange peel, tealeaves have very strong deodorization effect, while for the human body is stayed
Lower delicate fragrance, and also various materials beneficial to human body.
Chamomile：Gan Xiang, improving eyesight, move back irascibility, treatment have a sleepless night, reduce blood pressure, can invigorate, improve memory, reduction
Cholesterol, the courbature that cough-relieving, eliminating the phlegm, can releive headache or flu cause is helpful to hydrochloric acid in gastric juice, nerve, can eliminate flu institute
The DOMS for causing, can calm spirit, relieving mood, lift sleep quality, can control prolonged constipation, can eliminate nervous, eyes
Fatigue, moistening lung, health, and anxiety and the nervous indigestion for causing can be treated；Can moisten skin, help remove livid ring around eye, help
Improvement eczema, pimples, bleb, chronic eczema, hypersensitization skin and general allergic phenomena are helped, calms down the capilary of rupture, promote bullet
Property, it is splendid to the dry skin easily itched, edema is eliminated, reinforcing tissue is very excellent skin purification skin care products.
Rosemary：Have kind especially fresh and sweet band pine fragrant a smell and local flavor, aromatic flavour, it is sweet in bitter taste.Can enhancing
The function of brain, refresh the mind, can eliminate aerogastria, enhancing memory, mitigate headache syndromes, to cold, abdominal distension, obesity etc. also
It is very powerful.Greasy unclean skin can be nursed one's health, is stimulated circulation, stimulate hair regeneration.Treatment rheumatalgia, strengthens liver work(
Can, blood sugar is reduced, contribute to the treatment of artery sclerosis, help the four limbs of paralysis to rejuvenate.Rosemary, can help us to clean
Hair follicle and deep skin, and pore can be allowed more tiny, so as to allow skin to seem finer and smoother more smooth, have unnecessary for face
For the people of fat, also there are elimination fat, effect of Rosemary Extract, additionally, rosemary has very strong inoxidizability, can be effective
Delaying senility.
Pot marigold：With fragrance, fishy smell can be weakened, rich in multivitamin, especially vitamin A and vitamin C, can be pre-
Anti- pigementation, enhancement skin gloss and elasticity, delaying senility, avoid skin it is lax it is raw wrinkle, with very strong beauty functions.Golden small cup
Colored anti-sulfur dioxide is very capable, also has certain resistance Scirpus tabernaemontani to cyanide and hydrogen sulfide to dirty Organic substance in water, ammonia nitrogen, phosphorus
Hydrochlorate and heavy metal have removal rate higher.
Scirpus tabernaemontani：The harmful substances such as phosphate and heavy metal in meat can be adsorbed, the security performance and mouthfeel of meat is improved.
Compared with the prior art, the present invention is by adopting the above-described technical solution, it has the advantages that：The present invention
Seasoning soak is alkalescent, and smelling removal ability is strong, the work(with harmful substances such as the phosphate and heavy metal in absorption meat
Effect, can provide unique perfume and more sufficient nutriment, while having the work(such as good beauty, beauty treatment, health care for meat
Effect；The meat taste that is made using application method of the present invention is pure, without fishy smell and smell of mutton, fresh and tender good to eat, unique flavor,
It is crisp taste, nutritious.
Specific embodiment
With reference to specific embodiment, the invention will be further described：
Embodiment 1
Weigh calamus 10g, raw soya bean 10g, dried ginger slice 2g, Dry Rhizoma Dioscoreae 1g, celery, peppermint, Radix Glycyrrhizae, dried orange peel, tealeaves each
Each 2g of 0.2g, chamomile, rosemary, marigold, Scirpus tabernaemontani, rock sugar, salt, grape vinegar, each 3g of wine；By calamus, dried ginger slice, Chinese yam
Dry, celery, peppermint, Radix Glycyrrhizae, dried orange peel, tealeaves, chamomile, rosemary, marigold, Scirpus tabernaemontani gauze wrapped are tied up rear and salt and use 35
DEG C warm water immersion 30min it is standby；2200g beef circulating waters are rinsed well, are drained away the water, cut into slices after pour into reserve liquid
In, grape vinegar and wine are added, drained with clear water elutriation after pickling 30min, rock sugar is standby with water-soluble chemical conversion rock sugar water, and seasoning slag is stayed
Standby；The beef that will be drained is put into frying pan and adds rock sugar water and raw soya bean intense fire to stir-fry several 2min, and meat is medium rare to stop immediately
Only close fire；The beef of frying is poured into boiling water pot, standby seasoning slag is put into, slow fire eaten after simmering 40min, beef meat
Matter is delicate, sliding and crisp, without fishy smell, fragrance without losing taste.
Embodiment 2
Weigh calamus 12g, raw soya bean 8g, dried ginger slice 2.5g, Dry Rhizoma Dioscoreae 0.8g, celery, peppermint, Radix Glycyrrhizae, dried orange peel, tealeaves each
Each 1.5g of 0.5g, chamomile, rosemary, marigold, Scirpus tabernaemontani, rock sugar, salt, grape vinegar, each 4g of wine；By calamus, dried ginger slice, Chinese yam
Dry, celery, peppermint, Radix Glycyrrhizae, dried orange peel, tealeaves, chamomile, rosemary, marigold, Scirpus tabernaemontani gauze wrapped are tied up rear and salt and use 45
DEG C warm water immersion 25min it is standby；2000g beef circulating waters are rinsed well, are drained away the water, cut into slices after pour into reserve liquid
In, grape vinegar and wine are added, drained with clear water elutriation after pickling 25min, rock sugar is standby with water-soluble chemical conversion rock sugar water, and seasoning slag is stayed
Standby；The beef that will be drained is put into frying pan and adds rock sugar water and raw soya bean intense fire to stir-fry several 4min, and meat is medium rare to stop immediately
Only close fire；The beef of frying is poured into boiling water pot, standby seasoning slag is put into, slow fire eaten after simmering 35min, beef meat
Matter is very delicate, crisp, the excellent taste without fishy smell, taste be more prominent, fragrant.
Embodiment 3
Weigh calamus 15g, raw soya bean 5g, dried ginger slice 3g, Dry Rhizoma Dioscoreae 0.6g, celery, peppermint, Radix Glycyrrhizae, dried orange peel, tealeaves each
Each 1g of 0.8g, chamomile, rosemary, marigold, Scirpus tabernaemontani, rock sugar, salt, grape vinegar, each 5g of wine；By calamus, dried ginger slice, Chinese yam
Dry, celery, peppermint, Radix Glycyrrhizae, dried orange peel, tealeaves, chamomile, rosemary, marigold, Scirpus tabernaemontani gauze wrapped are tied up rear and salt and use 55
DEG C warm water immersion 20min it is standby；2100g mutton circulating waters are rinsed well, are drained away the water, cut into slices after pour into reserve liquid
In, grape vinegar and wine are added, drained with clear water elutriation after pickling 20min, rock sugar is standby with water-soluble chemical conversion rock sugar water, and seasoning slag is stayed
Standby；The mutton that will be drained is put into frying pan and adds rock sugar water and raw soya bean intense fire to stir-fry number 5 minutes, and meat is medium rare to stop immediately
Only close fire；The mutton of frying is poured into boiling water pot, standby seasoning slag is put into, slow fire eats after carrying out simmering 30.Mutton is without raw meat
Taste and smell of mutton, fragrance, meat are smooth tender and crisp, highly palatable.
Claims (2)
1. the seasoning formula of fishy smell and smell of mutton is removed, it is characterised in that mixed by the raw material of following weight point：Calamus 10~
15 parts, 5~10 parts of raw soya bean, dried ginger slice 2~3, Dry Rhizoma Dioscoreae 0.6~1, celery, peppermint, Radix Glycyrrhizae, dried orange peel, tealeaves each 0.2~
0.8th, each 1~2 part of chamomile, rosemary, marigold, Scirpus tabernaemontani, rock sugar, salt, grape vinegar, each 3~5 parts of wine；Its application method is：
It is 50 by beef or mutton and seasoning:1 proportional arrangement seasoning, by calamus, dried ginger slice, Dry Rhizoma Dioscoreae, celery, peppermint, sweet
Soaked with 35~55 DEG C of warm water with salt after grass, dried orange peel, tealeaves, chamomile, rosemary, marigold, Scirpus tabernaemontani gauze wrapped are tied up
20~30min is standby for bubble；
Beef or mutton circulating water are rinsed well, are drained away the water, cut into slices after pour into reserve liquid, add grape vinegar and wine,
Drained with clear water elutriation after pickling 20~30min, rock sugar is standby with water-soluble chemical conversion rock sugar water, and seasoning slag is kept standby；
The beef or mutton that will be drained are put into frying pan and add rock sugar water and raw soya bean intense fire to stir-fry number 2~5 minutes, and meat is medium rare
Stop closing fire immediately；
The beef or mutton of frying are poured into boiling water pot, standby seasoning slag is put into, the slow fire that adds water simmer 30~40min i.e.
Edible.
2. it is according to claim 1 removal fishy smell and smell of mutton seasoning formula, it is characterised in that：12 parts of the calamus, life
8 parts of soya bean, dried ginger slice 2.5, Dry Rhizoma Dioscoreae 0.8, celery, peppermint, Radix Glycyrrhizae, dried orange peel, tealeaves each 0.5, chamomile, rosemary, golden small cup
Each 1.5 parts of grass, Scirpus tabernaemontani, rock sugar, salt, grape vinegar, each 4 parts of wine.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156609A (en) * | 2017-07-06 | 2017-09-15 | 广西顺帆投资有限公司 | A kind of cordate houttuynia removes deodorization method |
| CN110651963A (en) * | 2019-10-29 | 2020-01-07 | 河南伊赛牛肉股份有限公司 | Processing technology of preserved beef |
| CN111587996A (en) * | 2020-05-21 | 2020-08-28 | 江苏省农业科学院 | Production process of chicken liver crisp particle product |
| CN115316615A (en) * | 2021-05-10 | 2022-11-11 | 北京哈迈食品科技有限公司 | Mutton shashlik and preparation process thereof |
| CN115715576A (en) * | 2022-12-23 | 2023-02-28 | 张家界印婶鲵香生物科技有限责任公司 | Processing method of artificially cultured giant salamander product and product |
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- 2017-01-17 CN CN201710032156.1A patent/CN106798292A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156609A (en) * | 2017-07-06 | 2017-09-15 | 广西顺帆投资有限公司 | A kind of cordate houttuynia removes deodorization method |
| CN110651963A (en) * | 2019-10-29 | 2020-01-07 | 河南伊赛牛肉股份有限公司 | Processing technology of preserved beef |
| CN111587996A (en) * | 2020-05-21 | 2020-08-28 | 江苏省农业科学院 | Production process of chicken liver crisp particle product |
| CN115316615A (en) * | 2021-05-10 | 2022-11-11 | 北京哈迈食品科技有限公司 | Mutton shashlik and preparation process thereof |
| CN115715576A (en) * | 2022-12-23 | 2023-02-28 | 张家界印婶鲵香生物科技有限责任公司 | Processing method of artificially cultured giant salamander product and product |
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