CN107568611A - A kind of fragrant halogen Cervus nippon meat and preparation method thereof - Google Patents
A kind of fragrant halogen Cervus nippon meat and preparation method thereof Download PDFInfo
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- CN107568611A CN107568611A CN201711042746.9A CN201711042746A CN107568611A CN 107568611 A CN107568611 A CN 107568611A CN 201711042746 A CN201711042746 A CN 201711042746A CN 107568611 A CN107568611 A CN 107568611A
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- halogen
- venison
- cervus nippon
- nippon meat
- meat
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Abstract
The invention discloses a kind of fragrant halogen Cervus nippon meat, it is made up of following raw material：Cervus nippon meat 400 450, green onion 10 20, ginger 10 20, spice 1.5 2.5, hawthorn 1.5 2.5, chilli 8 10, dark soy sauce 20 25, rock sugar 20 25, cooking wine 30 50, peanut oil 20 30, edible salt 10 12.The preparation method of the fragrant halogen Cervus nippon meat of the present invention comprises the following steps：Venison pre-processes, and venison blanching, prepares thick gravy, halogen boils, and sterilizes, packs.Preparation method of the present invention is simple, and the obtained fragrant fresh perfume of halogen Cervus nippon meat is delicious, taste is good, color and luster is good, safe and healthy, nutritious, and instant.
Description
Technical field
The invention belongs to food and its technology field, more particularly, to a kind of fragrant halogen Cervus nippon meat and its making side
Method.
Background technology
Sika deer fine and tender taste, taste good, lean meat is more, connective tissue is few, contain more rich protein, fat, inorganic
Salt, sugar and a certain amount of vitamin, and be easy to be digested.Traditional Chinese medicine thinks that venison belongs to the thing of pure sun,
The work(of invigorating kidney qi is first of all meats, therefore it is good help food to eat venison, the people ice-cold to those frequent tricks
There is good warm effect.Venison has the characteristics that high protein, low fat, low containing cholesterol, containing various active material, to people
The blood circulation system of body, nervous system have good adjustment effect.At present, in the market Cervus nippon meat product species is less, no
Consumer demand can be met well.
The content of the invention
To solve the above problems, it is an object of the invention to provide a kind of fragrant halogen Cervus nippon meat and preparation method thereof.
A kind of fragrant halogen Cervus nippon meat, is made up of following raw material：
Cervus nippon meat 400-450, green onion 10-20, ginger 10-20, spice 1.5-2.5, hawthorn 1.5-2.5, chilli 8-10, dark soy sauce
20-25, rock sugar 20-25, cooking wine 30-50, peanut oil 20-30, edible salt 10-12.
Further, the spice is made up of following raw material：Anistree 1.5-2.5, flos caryophylli 0.4-0.5, mother
Cloves 0.3-0.4, spiceleaf 1.5-2.5, cassia bark 1.5-2.5, Chinese prickly ash 1.5-2.5, fennel 1-2, radix glycyrrhizae 1-2, tsaoko 1-2, dried orange peel
0.5-1.5, fructus amomi 1-2, rhizoma zingiberis 1.5-2.5.
The preparation method of above-described fragrant halogen Cervus nippon meat, comprises the following steps：
（1）Venison pre-processes：Fresh Cervus nippon meat to be chosen, is divided into fritter, every piece of weight is 280-300g, rinsed clean,
It is put into cold water, and adds cooking wine immersion 2.5-3.5h, then pulls out standby；
（2）Venison blanching：Pot in add water, green onion, ginger, be put into venison after boiled, boil rear 3-5min pull out it is standby；
（3）Prepare thick gravy：Peanut oil and rock sugar are poured into pot, is heated, until rock sugar discoloration foaming, add add after water green onion, ginger,
Spice, hawthorn, the chilli being baked, dark soy sauce, edible salt, stir：
（4）Halogen boils：By step（2）In venison be put into thick gravy, allow thick gravy not have venison 3-5cm, after being boiled by fire, small fire halogen
Boil 50-80min；
（5）Sterilizing, packaging：By step（4）The middle well-done venison of halogen pulls out, cool down after, sterilizing, vacuum packaging, stored frozen.
A kind of fragrant halogen Cervus nippon meat of the present invention and preparation method thereof, compared with prior art, its advantage is：1.
Hawthorn is added in invention, greatly shortens the time that halogen boils, and improves the flavor of fragrant halogen Cervus nippon meat；2. the present invention makes
Method is simple, and the obtained fragrant fresh perfume of halogen Cervus nippon meat is delicious, taste is good, color and luster is good, safe and healthy, nutritious, and edible side
Just.
Embodiment
The principle and feature of the present invention are described with reference to embodiments, illustrated embodiment is served only for explaining this hair
It is bright, it is not intended to limit the scope of the present invention.
Embodiment 1
A kind of fragrant halogen Cervus nippon meat, is made up of following raw material：
Cervus nippon meat 400, green onion 10, ginger 10, spice 1.5, hawthorn 1.5, chilli 8, dark soy sauce 20, rock sugar 20, cooking wine 30, peanut
Oil 20, edible salt 10.
Further, the spice is made up of following raw material：Anistree 1.5-2.5, flos caryophylli 0.4-0.5, mother
Cloves 0.3-0.4, spiceleaf 1.5-2.5, cassia bark 1.5-2.5, Chinese prickly ash 1.5-2.5, fennel 1-2, radix glycyrrhizae 1-2, tsaoko 1-2, dried orange peel
0.5-1.5, fructus amomi 1-2, rhizoma zingiberis 1.5-2.5.
The preparation method of above-described fragrant halogen Cervus nippon meat, comprises the following steps：
（1）Venison pre-processes：Fresh Cervus nippon meat to be chosen, is divided into fritter, every piece of weight is 280-300g, rinsed clean,
It is put into cold water, and adds cooking wine immersion 2.5-3.5h, then pulls out standby；
（2）Venison blanching：Pot in add water, green onion, ginger, be put into venison after boiled, boil rear 3-5min pull out it is standby；
（3）Prepare thick gravy：Peanut oil and rock sugar are poured into pot, is heated, until rock sugar discoloration foaming, add add after water green onion, ginger,
Spice, hawthorn, the chilli being baked, dark soy sauce, edible salt, stir：
（4）Halogen boils：By step（2）In venison be put into thick gravy, allow thick gravy not have venison 3-5cm, after being boiled by fire, small fire halogen
Boil 50-80min；
（5）Sterilizing, packaging：By step（4）The middle well-done venison of halogen pulls out, cool down after, sterilizing, vacuum packaging, stored frozen.
Embodiment 2
A kind of fragrant halogen Cervus nippon meat, is made up of following raw material：
Cervus nippon meat 450, green onion 20, ginger 20, spice 2.5, hawthorn 2.5, chilli 10, dark soy sauce 25, rock sugar 25, cooking wine 50, flower
Oil generation 30, edible salt 12.
The component of spice is same as Example 1 described in the embodiment, the preparation method and reality of the fragrant halogen Cervus nippon meat
It is identical to apply example 1, is not repeated.
Protection scope of the present invention is not limited to the technical scheme disclosed in embodiment, every skill according to the present invention
Any modification, equivalent substitution and improvements that art is substantially made to above example etc., each fall within protection scope of the present invention.
Claims (3)
- A kind of 1. fragrant halogen Cervus nippon meat, it is characterised in that：It is made up of following raw material：Cervus nippon meat 400-450, green onion 10-20, ginger 10-20, spice 1.5-2.5, hawthorn 1.5-2.5, chilli 8-10, dark soy sauce 20-25, rock sugar 20-25, cooking wine 30-50, peanut oil 20-30, edible salt 10-12.
- 2. fragrant halogen Cervus nippon meat as claimed in claim 1, it is characterised in that：The spice is by following raw material system Into：Anistree 1.5-2.5, flos caryophylli 0.4-0.5, Fructus Caryophylli 0.3-0.4, spiceleaf 1.5-2.5, cassia bark 1.5-2.5, Chinese prickly ash 1.5- 2.5th, fennel 1-2, radix glycyrrhizae 1-2, tsaoko 1-2, dried orange peel 0.5-1.5, fructus amomi 1-2, rhizoma zingiberis 1.5-2.5.
- A kind of 3. preparation method of fragrant halogen Cervus nippon meat as claimed in claim 1, it is characterised in that：Comprise the following steps：（1）Venison pre-processes：Fresh Cervus nippon meat to be chosen, is divided into fritter, every piece of weight is 280-300g, rinsed clean, It is put into cold water, and adds cooking wine immersion 2.5-3.5h, then pulls out standby；（2）Venison blanching：Pot in add water, green onion, ginger, be put into venison after boiled, boil rear 3-5min pull out it is standby；（3）Prepare thick gravy：Peanut oil and rock sugar are poured into pot, is heated, until rock sugar discoloration foaming, add add after water green onion, ginger, Spice, hawthorn, the chilli being baked, dark soy sauce, edible salt, stir：（4）Halogen boils：By step（2）In venison be put into thick gravy, allow thick gravy not have venison 3-5cm, after being boiled by fire, small fire halogen Boil 50-80min；（5）Sterilizing, packaging：By step（4）The middle well-done venison of halogen pulls out, cool down after, sterilizing, vacuum packaging, stored frozen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711042746.9A CN107568611A (en) | 2017-10-31 | 2017-10-31 | A kind of fragrant halogen Cervus nippon meat and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711042746.9A CN107568611A (en) | 2017-10-31 | 2017-10-31 | A kind of fragrant halogen Cervus nippon meat and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108576673A (en) * | 2018-05-09 | 2018-09-28 | 湖州展旺食品科技有限公司 | A kind of cooking methods of pot-stewed fowl chicken in tomato sauce |
| CN111587994A (en) * | 2020-06-10 | 2020-08-28 | 上杭县钰鹿农业综合开发有限公司 | Sika dried meat floss and preparation method thereof |
-
2017
- 2017-10-31 CN CN201711042746.9A patent/CN107568611A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108576673A (en) * | 2018-05-09 | 2018-09-28 | 湖州展旺食品科技有限公司 | A kind of cooking methods of pot-stewed fowl chicken in tomato sauce |
| CN111587994A (en) * | 2020-06-10 | 2020-08-28 | 上杭县钰鹿农业综合开发有限公司 | Sika dried meat floss and preparation method thereof |
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Application publication date: 20180112 |