CN108464481A - A kind of flavor pack of Stewed mutton - Google Patents
A kind of flavor pack of Stewed mutton Download PDFInfo
- Publication number
- CN108464481A CN108464481A CN201810172116.1A CN201810172116A CN108464481A CN 108464481 A CN108464481 A CN 108464481A CN 201810172116 A CN201810172116 A CN 201810172116A CN 108464481 A CN108464481 A CN 108464481A
- Authority
- CN
- China
- Prior art keywords
- parts
- weight
- flavor pack
- mutton
- infusion
- 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.)
- Withdrawn
Links
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 18
- 235000019634 flavors Nutrition 0.000 title claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 39
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 20
- 239000012752 auxiliary agent Substances 0.000 claims abstract description 12
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 10
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 10
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 10
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 10
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 10
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 10
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 10
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 10
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 10
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 10
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 244000061520 Angelica archangelica Species 0.000 claims abstract description 8
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 8
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 8
- 240000000467 Carum carvi Species 0.000 claims abstract description 8
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 8
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 8
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 8
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims description 20
- 238000001802 infusion Methods 0.000 claims description 19
- 238000002360 preparation method Methods 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 240000007087 Apium graveolens Species 0.000 claims description 5
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 5
- 235000010591 Appio Nutrition 0.000 claims description 5
- 241001313855 Bletilla Species 0.000 claims description 5
- 241000208671 Campanulaceae Species 0.000 claims description 5
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims description 5
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 5
- 240000009088 Fragaria x ananassa Species 0.000 claims description 5
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 5
- 244000157072 Hylocereus undatus Species 0.000 claims description 5
- 235000018481 Hylocereus undatus Nutrition 0.000 claims description 5
- 240000003915 Lophatherum gracile Species 0.000 claims description 5
- 244000241838 Lycium barbarum Species 0.000 claims description 5
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 5
- 235000009811 Momordica charantia Nutrition 0.000 claims description 5
- 240000001910 Momordica cochinchinensis Species 0.000 claims description 5
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 5
- 235000018365 Momordica dioica Nutrition 0.000 claims description 5
- 244000183278 Nephelium litchi Species 0.000 claims description 5
- 244000197580 Poria cocos Species 0.000 claims description 5
- 235000008599 Poria cocos Nutrition 0.000 claims description 5
- 235000021282 Sterculia Nutrition 0.000 claims description 5
- 240000001058 Sterculia urens Species 0.000 claims description 5
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 5
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 5
- 240000006365 Vitis vinifera Species 0.000 claims description 5
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 5
- 230000000903 blocking effect Effects 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 210000000582 semen Anatomy 0.000 claims description 5
- 229940059107 sterculia Drugs 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 240000007232 Illicium verum Species 0.000 claims description 3
- 235000008227 Illicium verum Nutrition 0.000 claims description 3
- 241000173529 Aconitum napellus Species 0.000 claims 1
- 244000241235 Citrullus lanatus Species 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 10
- 238000000034 method Methods 0.000 abstract description 3
- 235000019687 Lamb Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 description 9
- 239000002893 slag Substances 0.000 description 8
- 241000227129 Aconitum Species 0.000 description 4
- 241000219109 Citrullus Species 0.000 description 4
- 241001494479 Pecora Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000012907 honey Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 206010001497 Agitation Diseases 0.000 description 1
- 206010006458 Bronchitis chronic Diseases 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000202807 Glycyrrhiza Species 0.000 description 1
- 241001416149 Ovis ammon Species 0.000 description 1
- 240000004371 Panax ginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 208000007451 chronic bronchitis Diseases 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 201000001881 impotence Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
A kind of flavor pack of Stewed mutton, is related to Slanghter processing of lamb manufacture technology field, it is characterised in that：Material including following parts by weight is made, 38 parts of fennel, 28 parts of dried orange peel, 48 parts of the root of Dahurain angelica, 14 parts of capsicum, 5 10 parts of caraway seeds, 26 parts of Chinese prickly ash, 49 parts of fructus amomi, 13 parts of spiceleaf, 26 parts of hawthorn, 59 parts octagonal, 6 12 parts of ginger, 10 15 parts of auxiliary agent, 9 15 parts of the juice that reconciles.The method of the present invention is reasonable, easy to make, thick taste, in good taste, nourishing.
Description
Technical field
The present invention relates to Slanghter processing of lamb manufacture technology fields, and in particular to a kind of flavor pack of Stewed mutton.
Background technology
Mutton, it is warm-natured.Mutton is divided into chevon, meat of a sheep, mountain sheep meat.Ancient times mutton is referred to as black-ewe meat, billy goat meat, castrated ram's meat.
It can drive chill and mend body, to general cough due to wind-cold evil, chronic bronchitis, cold of insufficiency type asthma, deficiency of the kidney impotence,
Abdomen crymodynia, physically weak cold, soreness and weakness of waist and knees, lean and haggard, qi-blood deficiency, after being ill or all empty shapes such as postpartum body void is lost have
Treatment and help effect, it is edible to be most appropriate to winter, therefore is referred to as winter tonic, welcomed by the people.
Since mutton has one unpleasant sheep to have a strong smell strange taste, therefore treated coldly by some people.In fact, if one kilogram of mutton
10 grams of Radix Glycyrrhizaes can be put into and appropriate cooking wine, ginger are cooked together, it can be gone, which to have a strong smell, gas and can keep its Mutton Flavor.
And there are many tastes planted when making food for present mutton, but these materials are all often special
It is salty, cause sheep soup good can not to be drunk, but the nutrition of sheep soup is but particularly abundant, this allows for nutrition and is largely lost in.
Invention content
Technical problem to be solved by the present invention lies in overcome existing technological deficiency provide a kind of method rationally, making side
Just, thick taste, a kind of flavor pack of Stewed mutton in good taste, nourishing.
The technical problems to be solved by the invention are realized using technical solution below：
A kind of flavor pack of Stewed mutton, it is characterised in that：Material including following parts by weight is made,
3-8 parts of fennel, 2-8 parts of dried orange peel, 4-8 parts of the root of Dahurain angelica, 1-4 parts of capsicum, 5-10 parts of caraway seeds, 2-6 parts of Chinese prickly ash, fructus amomi 4-
9 parts, 1-3 parts of spiceleaf, 2-6 parts of hawthorn, 5-9 parts of illiciumverum, 6-12 parts of ginger, 10-15 parts of auxiliary agent, reconcile 9-15 parts of juice；
The auxiliary agent is made up of the following materials in parts by weight,
1 part of Poria cocos, 2 parts of matrimony vine, lophatherum gracile 3,4 parts of monkshood, 5 parts of radix aconiti agrestis, 6 parts of rhizoma homalonemae, 1 part of Rhizoma Et Radix Notopterygii, 2 parts of semen litchi,
3 parts of hawthorn, 4 parts of bletilla, 5 parts of campanulaceae, 6 parts of the sterculia seed；
Preparation method is：Above-mentioned material is put into marmite, and the clear water of 60 parts of parts by weight is added, is then endured with high heat
2-3 hour is boiled, slag is filtered out and then smashed to pieces, then is mixed again with the decoction of no slag, with 5-6 hour of slow boiling infusion, at paste
Shape；
The reconciliation juice is made up of the following materials in parts by weight,
6 parts of watermelon, 5 parts of celery, 4 parts of dragon fruit, 3 parts of grape, 2 parts of balsam pear, 1 part of strawberry；
Preparation method：Above-mentioned material is put into juice extractor, the pure water of 15 parts of parts by weight is added, parts by weight 3 are added
The honey of part, squeezes the juice 4-5 minutes, then filter residue stays decoction, decoction is put into 80-85 DEG C of stove and is heated 10-15 minutes；
A kind of preparation method of the flavor pack of Stewed mutton is,
I is first added the clear water that parts by weight are 70 parts in marmite, boils with high heat；
Intense fire is adjusted to slow boiling by II, is then sequentially placed into above-mentioned material, and one kind was put into every 3-5 minutes；
III after material is all put into, and continues to use 1-2 hour of slow boiling infusion, primary every stirring in 20 minutes；
Slow boiling is adjusted to intense fire by IV, is continued infusion, is smashed to pieces in infusion, at paste；
V is put into paste in 95-105 DEG C of stove, and the blocking shape of moisture removal is removed in heating, then takes out block, grinds
At powdered or graininess, it is packaged into bag.
Beneficial effects of the present invention are：The product of the present invention is the material packet used for boiling, when mutton ginseng and astragali casserole, the taste of product
It is very strong, and fennel, dried orange peel, the root of Dahurain angelica, capsicum, caraway seeds, Chinese prickly ash, fructus amomi, spiceleaf, hawthorn, illiciumverum, ginger can remove
The smell of mutton of mutton, and can penetrate into and ensure the fresh and tender of meat in meat, and auxiliary agent can improve the nutritional ingredient of product, and it can
It plays and fills blood, feel at ease to calm the nerves, help digestion, the effect of coordinating intestines and stomach；The juice that reconciles can neutralize the pungent taste and reduction of product
It is very good to eat food and drink decoction although thick taste does not stimulate for stimulation of the product to oral cavity.The method of the present invention is closed
Reason, easy to make, thick taste, in good taste, nourishing.
Specific implementation mode
In order to make the technical means, the creative features, the aims and the efficiencies achieved by the present invention be easy to understand, below into
One step illustrates the present invention.
Embodiment 1
A kind of flavor pack of Stewed mutton, it is characterised in that：Material including following parts by weight is made,
3 parts of fennel, 2 parts of dried orange peel, 4 parts of the root of Dahurain angelica, 1 part of capsicum, 5 parts of caraway seeds, 2 parts of Chinese prickly ash, 4 parts of fructus amomi, 1 part of spiceleaf, mountain
2 parts of short, bristly hair or beard, 5 parts octagonal, 6 parts of ginger, 10 parts of auxiliary agent, 9 parts of the juice that reconciles；
The auxiliary agent is made up of the following materials in parts by weight,
1 part of Poria cocos, 2 parts of matrimony vine, lophatherum gracile 3,4 parts of monkshood, 5 parts of radix aconiti agrestis, 6 parts of rhizoma homalonemae, 1 part of Rhizoma Et Radix Notopterygii, 2 parts of semen litchi,
3 parts of hawthorn, 4 parts of bletilla, 5 parts of campanulaceae, 6 parts of the sterculia seed；
Preparation method is：Above-mentioned material is put into marmite, and the clear water of 60 parts of parts by weight is added, is then endured with high heat
2-3 hour is boiled, slag is filtered out and then smashed to pieces, then is mixed again with the decoction of no slag, with 5-6 hour of slow boiling infusion, at paste
Shape；
The reconciliation juice is made up of the following materials in parts by weight,
6 parts of watermelon, 5 parts of celery, 4 parts of dragon fruit, 3 parts of grape, 2 parts of balsam pear, 1 part of strawberry；
Preparation method：Above-mentioned material is put into juice extractor, the pure water of 15 parts of parts by weight is added, parts by weight 3 are added
The honey of part, squeezes the juice 4-5 minutes, then filter residue stays decoction, decoction is put into 80-85 DEG C of stove and is heated 10-15 minutes；
A kind of preparation method of the flavor pack of Stewed mutton is,
I is first added the clear water that parts by weight are 70 parts in marmite, boils with high heat；
Intense fire is adjusted to slow boiling by II, is then sequentially placed into above-mentioned material, and one kind was put into every 3-5 minutes；
III after material is all put into, and continues to use 1-2 hour of slow boiling infusion, primary every stirring in 20 minutes；
Slow boiling is adjusted to intense fire by IV, is continued infusion, is smashed to pieces in infusion, at paste；
V is put into paste in 95-105 DEG C of stove, and the blocking shape of moisture removal is removed in heating, then takes out block, grinds
At powdered or graininess, it is packaged into bag.
Embodiment 2
A kind of flavor pack of Stewed mutton, it is characterised in that：Material including following parts by weight is made,
8 parts of fennel, 8 parts of dried orange peel, 8 parts of the root of Dahurain angelica, 4 parts of capsicum, 10 parts of caraway seeds, 6 parts of Chinese prickly ash, 9 parts of fructus amomi, 3 parts of spiceleaf, mountain
6 parts of short, bristly hair or beard, 9 parts octagonal, 12 parts of ginger, 15 parts of auxiliary agent, 15 parts of the juice that reconciles；
The auxiliary agent is made up of the following materials in parts by weight,
1 part of Poria cocos, 2 parts of matrimony vine, lophatherum gracile 3,4 parts of monkshood, 5 parts of radix aconiti agrestis, 6 parts of rhizoma homalonemae, 1 part of Rhizoma Et Radix Notopterygii, 2 parts of semen litchi,
3 parts of hawthorn, 4 parts of bletilla, 5 parts of campanulaceae, 6 parts of the sterculia seed；
Preparation method is：Above-mentioned material is put into marmite, and the clear water of 60 parts of parts by weight is added, is then endured with high heat
2-3 hour is boiled, slag is filtered out and then smashed to pieces, then is mixed again with the decoction of no slag, with 5-6 hour of slow boiling infusion, at paste
Shape；
The reconciliation juice is made up of the following materials in parts by weight,
6 parts of watermelon, 5 parts of celery, 4 parts of dragon fruit, 3 parts of grape, 2 parts of balsam pear, 1 part of strawberry；
Preparation method：Above-mentioned material is put into juice extractor, the pure water of 15 parts of parts by weight is added, parts by weight 3 are added
The honey of part, squeezes the juice 4-5 minutes, then filter residue stays decoction, decoction is put into 80-85 DEG C of stove and is heated 10-15 minutes；
A kind of preparation method of the flavor pack of Stewed mutton is,
I is first added the clear water that parts by weight are 70 parts in marmite, boils with high heat；
Intense fire is adjusted to slow boiling by II, is then sequentially placed into above-mentioned material, and one kind was put into every 3-5 minutes；
III after material is all put into, and continues to use 1-2 hour of slow boiling infusion, primary every stirring in 20 minutes；
Slow boiling is adjusted to intense fire by IV, is continued infusion, is smashed to pieces in infusion, at paste；
V is put into paste in 95-105 DEG C of stove, and the blocking shape of moisture removal is removed in heating, then takes out block, grinds
At powdered or graininess, it is packaged into bag.
Embodiment 3
A kind of flavor pack of Stewed mutton, it is characterised in that：Material including following parts by weight is made,
5 parts of fennel, 6 parts of dried orange peel, 7 parts of the root of Dahurain angelica, 3 parts of capsicum, 8 parts of caraway seeds, 4 parts of Chinese prickly ash, 6 parts of fructus amomi, 2 parts of spiceleaf, mountain
4 parts of short, bristly hair or beard, 7 parts octagonal, 10 parts of ginger, 14 parts of auxiliary agent, 12 parts of the juice that reconciles；
The auxiliary agent is made up of the following materials in parts by weight,
1 part of Poria cocos, 2 parts of matrimony vine, lophatherum gracile 3,4 parts of monkshood, 5 parts of radix aconiti agrestis, 6 parts of rhizoma homalonemae, 1 part of Rhizoma Et Radix Notopterygii, 2 parts of semen litchi,
3 parts of hawthorn, 4 parts of bletilla, 5 parts of campanulaceae, 6 parts of the sterculia seed；
Preparation method is：Above-mentioned material is put into marmite, and the clear water of 60 parts of parts by weight is added, is then endured with high heat
2-3 hour is boiled, slag is filtered out and then smashed to pieces, then is mixed again with the decoction of no slag, with 5-6 hour of slow boiling infusion, at paste
Shape；
The reconciliation juice is made up of the following materials in parts by weight,
6 parts of watermelon, 5 parts of celery, 4 parts of dragon fruit, 3 parts of grape, 2 parts of balsam pear, 1 part of strawberry；
Preparation method：Above-mentioned material is put into juice extractor, the pure water of 15 parts of parts by weight is added, parts by weight 3 are added
The honey of part, squeezes the juice 4-5 minutes, then filter residue stays decoction, decoction is put into 80-85 DEG C of stove and is heated 10-15 minutes；
A kind of preparation method of the flavor pack of Stewed mutton is,
I is first added the clear water that parts by weight are 70 parts in marmite, boils with high heat；
Intense fire is adjusted to slow boiling by II, is then sequentially placed into above-mentioned material, and one kind was put into every 3-5 minutes；
III after material is all put into, and continues to use 1-2 hour of slow boiling infusion, primary every stirring in 20 minutes；
Slow boiling is adjusted to intense fire by IV, is continued infusion, is smashed to pieces in infusion, at paste；
V is put into paste in 95-105 DEG C of stove, and the blocking shape of moisture removal is removed in heating, then takes out block, grinds
At powdered or graininess, it is packaged into bag.
A kind of material packet of boiled meat, is made up of the following materials in parts by weight,
10 parts of fennel, 10 parts of dried orange peel, 10 parts of the root of Dahurain angelica, 10 parts of capsicum, 10 parts of caraway seeds, 10 parts of Chinese prickly ash, 10 parts of fructus amomi, spiceleaf
10 parts, 10 parts of hawthorn, octagonal 10 parts, 10 parts of ginger；
Preparation method：Above-mentioned material clean is clean, gauze wrapped is then used, is put into soup in Baoshang.
The experimental data of the embodiment of the present application 1-3 and comparative example, such as following table are measured according to experiment：
| Body can be nourished | There are British plain spirits | Whether meat is fresh and tender | Whether there is or not excitements for decoction | |
| Embodiment 1 | Energy | Have | It is | Nothing |
| Embodiment 2 | Energy | Have | It is | Nothing |
| Embodiment 3 | Energy | Have | It is | Nothing |
| Comparative example | It is no | Nothing | It is no | Have |
12 people of experimental selection, breakfast, lunch and dinner food embodiment 1-3 and comparative example in one day, every three people eat food an example.
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (4)
1. a kind of flavor pack of Stewed mutton, it is characterised in that：Material including following parts by weight is made,
3-8 parts of fennel, 2-8 parts of dried orange peel, 4-8 parts of the root of Dahurain angelica, 1-4 parts of capsicum, 5-10 parts of caraway seeds, 2-6 parts of Chinese prickly ash, 4-9 parts of fructus amomi,
1-3 parts of spiceleaf, 2-6 parts of hawthorn, 5-9 parts of illiciumverum, 6-12 parts of ginger, 10-15 parts of auxiliary agent, 9-15 parts of the juice that reconciles.
2. a kind of flavor pack of Stewed mutton according to claim 1, it is characterised in that：The auxiliary agent is by following parts by weight
Material be made,
1 part of Poria cocos, 2 parts of matrimony vine, lophatherum gracile 3,4 parts of monkshood, 5 parts of radix aconiti agrestis, 6 parts of rhizoma homalonemae, 1 part of Rhizoma Et Radix Notopterygii, 2 parts of semen litchi, hawthorn 3
Part, 4 parts of bletilla, 5 parts of campanulaceae, 6 parts of the sterculia seed.
3. a kind of flavor pack of Stewed mutton according to claim 1, it is characterised in that：The reconciliation juice is by following weight
The material of part is made,
6 parts of watermelon, 5 parts of celery, 4 parts of dragon fruit, 3 parts of grape, 2 parts of balsam pear, 1 part of strawberry.
4. a kind of flavor pack of Stewed mutton according to claim 1, it is characterised in that：A kind of tune of the Stewed mutton
Expect that the preparation method of packet is,
I is first added the clear water that parts by weight are 70 parts in marmite, boils with high heat；
Intense fire is adjusted to slow boiling by II, is then sequentially placed into above-mentioned material, and one kind was put into every 3-5 minutes；
III after material is all put into, and continues to use 1-2 hour of slow boiling infusion, primary every stirring in 20 minutes；
Slow boiling is adjusted to intense fire by IV, is continued infusion, is smashed to pieces in infusion, at paste；
V is put into paste in 95-105 DEG C of stove, and the blocking shape of moisture removal is removed in heating, then takes out block, pulverizes
Last shape or graininess, are packaged into bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810172116.1A CN108464481A (en) | 2018-03-01 | 2018-03-01 | A kind of flavor pack of Stewed mutton |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810172116.1A CN108464481A (en) | 2018-03-01 | 2018-03-01 | A kind of flavor pack of Stewed mutton |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108464481A true CN108464481A (en) | 2018-08-31 |
Family
ID=63264952
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810172116.1A Withdrawn CN108464481A (en) | 2018-03-01 | 2018-03-01 | A kind of flavor pack of Stewed mutton |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108464481A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783471A (en) * | 2012-11-05 | 2014-05-14 | 白常继 | Health-care meat stewing material |
| CN103876093A (en) * | 2012-12-19 | 2014-06-25 | 天津市兰氏调味品有限公司 | Composite seasoning for stewing mutton |
| CN105077134A (en) * | 2015-09-07 | 2015-11-25 | 济南舜昊生物科技有限公司 | Seasoning for stewing mutton |
| CN107136507A (en) * | 2017-06-29 | 2017-09-08 | 安徽皓皓食品有限公司 | A kind of preparation method of the giving off a strong fragrance flavoring of instant flour cake |
| CN107198218A (en) * | 2017-06-29 | 2017-09-26 | 安徽皓皓食品有限公司 | A kind of preparation method of the hot flavorings of instant biscuit |
| CN107307293A (en) * | 2017-06-29 | 2017-11-03 | 安徽皓皓食品有限公司 | A kind of preparation method of the ready-to-eat food of aromatic flavour |
-
2018
- 2018-03-01 CN CN201810172116.1A patent/CN108464481A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783471A (en) * | 2012-11-05 | 2014-05-14 | 白常继 | Health-care meat stewing material |
| CN103876093A (en) * | 2012-12-19 | 2014-06-25 | 天津市兰氏调味品有限公司 | Composite seasoning for stewing mutton |
| CN105077134A (en) * | 2015-09-07 | 2015-11-25 | 济南舜昊生物科技有限公司 | Seasoning for stewing mutton |
| CN107136507A (en) * | 2017-06-29 | 2017-09-08 | 安徽皓皓食品有限公司 | A kind of preparation method of the giving off a strong fragrance flavoring of instant flour cake |
| CN107198218A (en) * | 2017-06-29 | 2017-09-26 | 安徽皓皓食品有限公司 | A kind of preparation method of the hot flavorings of instant biscuit |
| CN107307293A (en) * | 2017-06-29 | 2017-11-03 | 安徽皓皓食品有限公司 | A kind of preparation method of the ready-to-eat food of aromatic flavour |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104000233A (en) | Medicated diet sea cucumber can and processing method of medicated diet sea cucumber can | |
| CN103445241A (en) | Kidney tonifying and vigor nourishing mutton soup and preparation method thereof | |
| CN103932161A (en) | Radix astragali tan sheep mutton paste | |
| CN104397654A (en) | Fresh ossein condiment and preparation method thereof | |
| CN106666443A (en) | Manufacture method for special roast pigeons by tinfoil | |
| CN104171189A (en) | Ginseng-cordyceps militaris health tea and preparation method thereof | |
| CN103262995A (en) | Diced bamboo shoot in chilli sauce, and preparation method thereof | |
| CN105077312A (en) | Preparation method of medicine-flavored mutton shashlik | |
| CN105685927B (en) | A kind of roasting wing material and preparation method thereof | |
| CN106901230A (en) | A kind of preparation method of drifting fragrance sauce mutton | |
| CN101133842A (en) | Method of producing low fat canned meat | |
| CN105231312A (en) | Chuzhou chrysanthemum herbal chicken | |
| CN104323301A (en) | Preparation method of duck necks | |
| CN103932231A (en) | Nutritious and delicious beer soft-shelled turtle and preparation method thereof | |
| CN102366097A (en) | Medicated fresh dog meat soup base and its preparation method | |
| CN101828733A (en) | Nutritious soup for tonifying Qi and enriching blood and preparation method thereof | |
| CN104273295A (en) | Health gardenia tea with effects of clearing heat and cooling blood and preparation method of health gardenia tea | |
| CN107343606A (en) | A kind of matrimony vine mutton and preparation method thereof | |
| CN108464481A (en) | A kind of flavor pack of Stewed mutton | |
| CN103689418A (en) | Fruit-and-vegetable vinegar-pepper rice and preparation method thereof | |
| CN108606295A (en) | A kind of material packet of mutton barbecue | |
| CN107149098A (en) | One kind is tonified the kidney and support yang mutton herbal cuisine | |
| CN105077386A (en) | Procambarus clarkii braised in brown sauce | |
| CN108541898A (en) | A kind of flavor pack of mutton braised in brown sauce | |
| CN104082818A (en) | Stomach-warming and spleen-tonifying ginger juice beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180831 |
|
| WW01 | Invention patent application withdrawn after publication |