CN106974258A - A kind of spicy mutton sauce - Google Patents

Abstract

It is using mutton, thick broad-bean sauce, paprika, Chinese prickly ash, white sugar, rapeseed oil, soya sauce, sweet fermented flour sauce, ripe sesame, peanut, melon seeds, walnut, monosodium glutamate, five-spice powder as primary raw material the invention discloses a kind of spicy mutton sauce；1 will be pressed after sesame, peanut, melon seeds, walnut grinds：1：1：1 to be mixed into kernel auxiliary material standby, mutton is thawed, clean, chop up and be put into meat grinder and smash, rapeseed oil is heated to 4 one-tenth, and to be put into mutton frying 5 ripe, adds sweet fermented flour sauce, soya sauce frying and adds after 2 minutes and is put into kernel auxiliary material, five-spice powder, sugar, Chinese prickly ash, monosodium glutamate after thick broad-bean sauce, chilli stir-fry and fries.Production Time of the invention is short, and technique is simpler, the spicy agreeable to the taste without smelling of mutton of product, is industrialized, can received by consumers in general, with wide market prospects.

Description

A kind of spicy mutton sauce

Technical field

The invention belongs to nutraceutical field, more particularly to a kind of spicy mutton sauce.

Background technology

In recent years, with the continuous improvement of living standards of the people, meat industry is continued to develop, local flavor it is more single and Hard traditional mutton sauce has been difficult to meet modern consumer demand, it is necessary to the quality and wind of continuous lifting and abundant mutton product Taste, is had deep love for mutton food with meeting consumer.In order to enrich mutton product, improve mutton in the acceptable of southwest Degree, invents a kind of spicy mutton sauce preparation method.

In existing patent, by the Radix Astragali and radix glycyrrhizae class temperature compensation in Patent No. CN201410143214.4 Radix Astragali sheep known for its fine thick wool meat pulp Chinese medicine reasonably combined with sheep known for its fine thick wool meat, without any cooking wine and drinks product is added during preparation, simply with the addition of Dried orange peel, the Radix Astragali, the fragrance of dried orange peel and pungent, bitter taste have watered down the smell of mutton of sheep known for its fine thick wool meat.The patent is to remove to have a strong smell method to mutton using Chinese medicine Smell of mutton is covered reduces mutton smell of mutton with this, and the patent institute scope of application crowd face is narrow, is unfavorable for product and quickly circulates city .

In existing patent, mutton is put after dicing in a kind of preparation methods of mutton sauce of Patent No. CN201610706826.9 Enter to fill to pickle and add in aspergillus oryzae nutrient solution fructose syrup, salt, soy sauce sealing it is pickled after drain, place into ginger juice soak Stain is finally simmered to micro- dry, is then baked to and is done perfume, is added thick chilli sauce, soybean oil and is stir-fried to uniform, canned after cooling sterilizing to be Obtain mutton sauce finished product.Operating process complexity needs long period fermentation, pickled this to significantly impact product and flow to city in the invention The time of field.

The content of the invention

It is an object of the invention to provide a kind of spicy mutton sauce, the production method is simple, spicy delicious, and does not have There is mutton smell of mutton, preferably, nutrition is higher for quality, flavour.

The purpose of the present invention and solve its technical problem underlying using following technical scheme to realize：A kind of spicy sheep Meat pulp, it is characterised in that：It is made up of following methods and step：

S1, pretreatment of raw material：The defrosting of 900-1100 parts of mutton, chops up after cleaning and is put into meat grinder and smashes standby, by ripe sesame, flower Raw benevolence, melon seeds, walnut are with 1:1:1:Common 130-150 parts of 1 kernel auxiliary material is mixed after weighing by proportioning；

S2, mixing sauce：75-125 parts of sweet fermented flour sauce, 125-175 parts of soya sauce；

S3, frying：900-1100 parts to 4 one-tenth heat of rapeseed oil are put into mutton and fried 3 minutes, add mixing sauce, and frying is added for 1 minute 32-52 parts of thick broad-bean sauce, 140-160 parts of chilli stir-fries 2 minutes, adds 130-150 parts of kernel auxiliary material, five-spice powder 10-30 Part, 24-44 parts of sugar, 2-4 parts of Chinese prickly ash, 11-13 parts of monosodium glutamate, stir-fry to ripe.

A kind of above-mentioned spicy mutton sauce, it is characterised in that：Mutton is subjected to canned preservation after the step S3, eaten When open.

Production Time of the invention is short, and technique is simpler, the spicy agreeable to the taste without smelling of mutton of product, is industrialized, can be wide Big consumer receives, with wide market prospects.

Brief description of the drawings

Fig. 1 is the fabrication processing figure of the present invention.

Embodiment

Below in conjunction with accompanying drawing and preferred embodiment, to according to a kind of spicy mutton sauce specific embodiment party proposed by the present invention Formula, feature and its effect, are described in detail as after.

Referring to Fig. 1, a kind of spicy mutton sauce, it is characterised in that：It is made up of following methods and step：

S1, pretreatment of raw material：The defrosting of 900-1100 parts of mutton, chops up after cleaning and is put into meat grinder and smashes standby, by ripe sesame, flower Raw benevolence, melon seeds, walnut are with 1:1:1:Common 130-150 parts of 1 kernel auxiliary material is mixed after weighing by proportioning；

S2, mixing sauce：75-125 parts of sweet fermented flour sauce, 125-175 parts of soya sauce；

S3, frying：900-1100 parts to 4 one-tenth heat of rapeseed oil are put into mutton and fried 3 minutes, add mixing sauce, and frying is added for 1 minute 32-52 parts of thick broad-bean sauce, 140-160 parts of chilli stir-fries 2 minutes, adds 130-150 parts of kernel auxiliary material, five-spice powder 10-30 Part, 24-44 parts of sugar, 2-4 parts of Chinese prickly ash, 11-13 parts of monosodium glutamate, stir-fry to ripe.

Mutton is subjected to canned preservation after the step S3, opened when eating.

Embodiment 1：

In terms of 1000 parts by weight mutton, production technique is as follows：

S1, pretreatment of raw material：The defrosting of 1000 grams of mutton, chops up after cleaning and is put into meat grinder and smashes standby, by ripe sesame, peanut, Melon seeds, walnut are with 1:1:1:1 totally 140 grams weigh after by proportioning mix；

S2, mixing sauce：75 grams of sweet fermented flour sauce, 175 grams of soya sauce；

S3, frying：1000 grams to 4 one-tenth heat of rapeseed oil are put into mutton and fried 3 minutes, add mixing sauce, and frying adds bean cotyledon in 1 minute 42 grams of sauce, 150 grams of chilli stir-fries 2 minutes, adds 140 grams of kernel auxiliary material, 20 grams of five-spice powder, 34 grams of sugar, 3 grams of Chinese prickly ash, taste 12 grams of essence, stir-fries to ripe.

Checked according to the color and luster of spicy mutton sauce, local flavor, mouthfeel, tissue morphology and sensory evaluation scores.Sample is carried at random 5 people for being fed past special training taste and judged, and are given a mark to attempting result, as a result as shown in table 1.

The sensory evaluation scores of embodiment 1 be 7.55, it follows that present invention process prepare spicy mutton sauce quality, flavour compared with It is good.

Embodiment 2：

In terms of 1000 parts by weight mutton, production technique is as follows：

S1, pretreatment of raw material：The defrosting of 1000 grams of mutton, chops up after cleaning and is put into meat grinder and smashes standby, by ripe sesame, peanut, Melon seeds, walnut are with 1:1:1:1 totally 140 grams weigh after by proportioning mix；

S2, mixing sauce：100 grams of sweet fermented flour sauce, 150 grams of soya sauce；

S3, frying：1000 grams to 4 one-tenth heat of rapeseed oil are put into mutton and fried 3 minutes or so, add mixing sauce, and frying is added for 1 minute 42 grams of thick broad-bean sauce, 100 grams of chilli stir-fries 2 minutes, adds 140 grams of kernel auxiliary material, 20 grams of five-spice powder, sugared 34 grams, Chinese prickly ash 3 Gram, 12 grams of monosodium glutamate, stir-fry to ripe.

Checked according to the color and luster of spicy mutton sauce, local flavor, mouthfeel, tissue morphology and sensory evaluation scores.Sample is carried at random 5 people for being fed past special training taste and judged, and are given a mark to attempting result, as a result as shown in table 2.

The sensory evaluation scores of embodiment 2 are 7.72, it follows that the basic without smelling of mutton of spicy mutton sauce of present invention process preparation, Better flavor.

Embodiment 3：

In terms of 1000 parts by weight mutton, production technique is as follows：

S1, pretreatment of raw material：The defrosting of 1000 grams of mutton, chops up after cleaning and is put into meat grinder and smashes standby, by ripe sesame, peanut, Melon seeds, walnut are with 1:1:1:1 totally 140 grams weigh after by proportioning mix；

S2, mixing sauce：125 grams of sweet fermented flour sauce, 125 grams of soya sauce；

S3, frying：1000 grams to 4 one-tenth heat of rapeseed oil are put into mutton and fried 3 minutes or so, add mixing sauce, and frying is added for 1 minute 42 grams of thick broad-bean sauce, 200 grams of chilli stir-fries 2 minutes, adds 140 grams of kernel auxiliary material, 20 grams of five-spice powder, sugared 34 grams, Chinese prickly ash 3 Gram, 12 grams of monosodium glutamate, stir-fry to ripe.

Checked according to the color and luster of spicy mutton sauce, local flavor, mouthfeel, tissue morphology and sensory evaluation scores.Sample is carried at random 5 people for being fed past special training taste and judged, and are given a mark to attempting result, as a result as shown in table 3.

The sensory evaluation scores of embodiment 3 be 8.01, it follows that present invention process prepare spicy mutton smell of mutton it is low, it is spicy can Mouthful.

It is emphasized that：It the above is only presently preferred embodiments of the present invention, not make any formal to the present invention Limitation, any simple modification, equivalent variations and modification that every technical spirit according to the present invention is made to above example, In the range of still falling within technical solution of the present invention.

Claims (2)

1. a kind of spicy mutton sauce, it is characterised in that：It is made up of following methods and step：

S1, pretreatment of raw material：The defrosting of 900-1100 parts of mutton, chops up after cleaning and is put into meat grinder and smashes standby, by ripe sesame, flower Raw benevolence, melon seeds, walnut are with 1:1:1:Common 130-150 parts of 1 kernel auxiliary material is mixed after weighing by proportioning；

S2, mixing sauce：75-125 parts of sweet fermented flour sauce, 125-175 parts of soya sauce；

S3, frying：900-1100 parts to 4 one-tenth heat of rapeseed oil are put into mutton and fried 3 minutes, add mixing sauce, and frying is added for 1 minute 32-52 parts of thick broad-bean sauce, 140-160 parts of chilli stir-fries 2 minutes, adds 130-150 parts of kernel auxiliary material, five-spice powder 10-30 Part, 24-44 parts of sugar, 2-4 parts of Chinese prickly ash, 11-13 parts of monosodium glutamate, stir-fry to ripe.

2. a kind of spicy mutton sauce as claimed in claim 1, it is characterised in that：Mutton carried out after the step S3 canned Preservation, is opened when eating.