CN108497438A - A kind of dip packet of finger mutton - Google Patents
A kind of dip packet of finger mutton Download PDFInfo
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- CN108497438A CN108497438A CN201810171713.2A CN201810171713A CN108497438A CN 108497438 A CN108497438 A CN 108497438A CN 201810171713 A CN201810171713 A CN 201810171713A CN 108497438 A CN108497438 A CN 108497438A
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- 239000000463 material Substances 0.000 claims abstract description 36
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 20
- 239000012752 auxiliary agent Substances 0.000 claims abstract description 12
- 235000002566 Capsicum Nutrition 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
- 244000062250 Kaempferia rotunda Species 0.000 claims abstract description 8
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims abstract description 8
- 239000006002 Pepper Substances 0.000 claims abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 8
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 8
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims abstract description 7
- 240000000467 Carum carvi Species 0.000 claims abstract description 7
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 7
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 7
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 7
- 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 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- 238000009835 boiling Methods 0.000 claims description 19
- 238000001802 infusion Methods 0.000 claims description 19
- 238000002360 preparation method Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 240000003889 Piper guineense Species 0.000 claims description 7
- 244000144730 Amygdalus persica Species 0.000 claims description 5
- 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
- 244000036905 Benincasa cerifera Species 0.000 claims description 5
- 235000011274 Benincasa cerifera Nutrition 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims description 5
- 240000008067 Cucumis sativus Species 0.000 claims description 5
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 5
- 240000000902 Diospyros discolor Species 0.000 claims description 5
- 235000003115 Diospyros discolor Nutrition 0.000 claims description 5
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 5
- 241000195947 Lycopodium Species 0.000 claims description 5
- 244000170916 Paeonia officinalis Species 0.000 claims description 5
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 5
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 5
- 240000001341 Reynoutria japonica Species 0.000 claims description 5
- 235000018167 Reynoutria japonica Nutrition 0.000 claims description 5
- 240000003768 Solanum lycopersicum Species 0.000 claims description 5
- 240000004922 Vigna radiata Species 0.000 claims description 5
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 5
- 235000011469 Vigna radiata var sublobata Nutrition 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
- 210000002826 placenta Anatomy 0.000 claims description 5
- 210000000582 semen Anatomy 0.000 claims description 5
- 239000008159 sesame oil Substances 0.000 claims description 5
- 235000011803 sesame oil Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 244000241235 Citrullus lanatus Species 0.000 claims 1
- 235000015067 sauces Nutrition 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 11
- 235000013555 soy sauce Nutrition 0.000 abstract description 6
- 210000000214 mouth Anatomy 0.000 abstract description 5
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 235000019687 Lamb Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 8
- 239000002893 slag Substances 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 7
- 241000219109 Citrullus Species 0.000 description 4
- 235000012907 honey Nutrition 0.000 description 4
- 230000007812 deficiency Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 241001494479 Pecora Species 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 206010006458 Bronchitis chronic Diseases 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 240000008574 Capsicum frutescens 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
- 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
- 239000001390 capsicum minimum Substances 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
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 210000003238 esophagus Anatomy 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors 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
- 230000002045 lasting effect Effects 0.000 description 1
- 230000003902 lesion Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 210000001835 viscera Anatomy 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
- 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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L27/50—Soya sauce
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A kind of dip packet of finger 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 Chinese prickly ash, 26 parts of ginger, 13 parts of shallot, 13 parts of caraway, 27 parts of pepper, 14 parts of kaempferia galamga, 27 parts of cumin, 26 parts of soy sauce, 10 15 parts of auxiliary agent, 9 15 parts of the juice that reconciles.The method of the present invention rationally, do not stimulate oral cavity and stomach, be thick taste, in good taste.
Description
Technical field
The present invention relates to Slanghter processing of lamb manufacture technology fields, and in particular to a kind of dip packet of finger 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 finger mutton is a kind of preparation method and eating method of mutton, but present many condiment, the taste of dip are all special
It is other strong, otherwise be exactly special peppery otherwise be exactly special salty, good can not often eat, and some condiment because of
Taste is overweight and can all cause to damage to oral cavity, esophagus, stomach etc., often edible to be likely to result in disease, lesion.
Invention content
Technical problem to be solved by the present invention lies in overcoming existing technological deficiency to provide, a kind of method is reasonable, does not stimulate
The dip packet in oral cavity and stomach, thick taste, a kind of finger mutton in good taste.
The technical problems to be solved by the invention are realized using technical solution below：
A kind of dip packet of finger mutton, it is characterised in that：Material including following parts by weight is made,
3-8 parts of Chinese prickly ash, 2-6 parts of ginger, 1-3 parts of shallot, 1-3 parts of caraway, 2-7 parts of pepper, 1-4 parts of kaempferia galamga, cumin 2-7
Part, 2-6 parts of soy sauce, 10-15 parts of auxiliary agent, 9-15 parts of the juice that reconciles；
The auxiliary agent is made up of the following materials in parts by weight,
1 part of Rhizoma Et Radix Notopterygii, 2 parts of peach kernel, 3 parts of Radix Angelicae Sinensis, 4 parts of Semen sesami nigrum, 5 parts of cassia seed, 6 parts of Chinese herbaceous peony benevolence, 1 part of lycopodium calvatum, Cortex Eucommiae 2
Part, 3 parts of the fleece-flower root, 4 parts of dried human placenta, 5 parts of waxgourd peel, 6 parts of mung bean；
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,
5 parts of celery, 4 parts of ternip, 3 parts of tomato, 2 parts of cucumber, 1 part of sesame oil, 1 part of butter fruit, 2 parts of orange, 3 parts of grape,
4 parts of reason, 5 parts of watermelon, 6 parts of apple；
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 dip packet of finger 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 sprinkling upon on meat when being for eating or is used as dip
, the taste of product is very strong, and Chinese prickly ash, ginger, shallot, caraway, pepper part, kaempferia galamga, cumin, soy sauce can remove
Also ensure the lasting fresh and tender of meat while the smell of mutton of mutton, and auxiliary agent can improve the nutritional ingredient of product, Neng Gouqi
To fill blood, calm the nerves, coordinating intestines and stomach, heat-clearing and fire-reducing, the effect for nourishing internal organ；The juice that reconciles can neutralize the pungent taste of product
It is very good to eat food and drink decoction although thick taste does not stimulate for stimulation with reduction product to oral cavity.The present invention
Method rationally, do not stimulate oral cavity and stomach, be thick taste, in good taste.
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 dip packet of finger mutton, it is characterised in that：Material including following parts by weight is made,
3- parts of Chinese prickly ash, 2 parts of ginger, 1 part of shallot, 1 part of caraway, 2 parts of pepper, 1 part of kaempferia galamga, 2 parts of cumin, 2 parts of soy sauce, auxiliary agent
9 parts 10 parts, reconciliation of juice；
The auxiliary agent is made up of the following materials in parts by weight,
1 part of Rhizoma Et Radix Notopterygii, 2 parts of peach kernel, 3 parts of Radix Angelicae Sinensis, 4 parts of Semen sesami nigrum, 5 parts of cassia seed, 6 parts of Chinese herbaceous peony benevolence, 1 part of lycopodium calvatum, Cortex Eucommiae 2
Part, 3 parts of the fleece-flower root, 4 parts of dried human placenta, 5 parts of waxgourd peel, 6 parts of mung bean；
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,
5 parts of celery, 4 parts of ternip, 3 parts of tomato, 2 parts of cucumber, 1 part of sesame oil, 1 part of butter fruit, 2 parts of orange, 3 parts of grape,
4 parts of reason, 5 parts of watermelon, 6 parts of apple；
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 dip packet of finger 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 dip packet of finger mutton, it is characterised in that：Material including following parts by weight is made,
8 parts of Chinese prickly ash, 6 parts of ginger, 3 parts of shallot, 3 parts of caraway, 7 parts of pepper, 4 parts of kaempferia galamga, 7 parts of cumin, 6 parts of soy sauce, auxiliary agent
15 parts 15 parts, reconciliation of juice；
The auxiliary agent is made up of the following materials in parts by weight,
1 part of Rhizoma Et Radix Notopterygii, 2 parts of peach kernel, 3 parts of Radix Angelicae Sinensis, 4 parts of Semen sesami nigrum, 5 parts of cassia seed, 6 parts of Chinese herbaceous peony benevolence, 1 part of lycopodium calvatum, Cortex Eucommiae 2
Part, 3 parts of the fleece-flower root, 4 parts of dried human placenta, 5 parts of waxgourd peel, 6 parts of mung bean；
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,
5 parts of celery, 4 parts of ternip, 3 parts of tomato, 2 parts of cucumber, 1 part of sesame oil, 1 part of butter fruit, 2 parts of orange, 3 parts of grape,
4 parts of reason, 5 parts of watermelon, 6 parts of apple；
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 dip packet of finger 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 dip packet of finger mutton, it is characterised in that：Material including following parts by weight is made,
5 parts of Chinese prickly ash, 5 parts of ginger, 2 parts of shallot, 2 parts of caraway, 4 parts of pepper, 3 parts of kaempferia galamga, 5 parts of cumin, 3 parts of soy sauce, auxiliary agent
13 parts 14 parts, reconciliation of juice；
The auxiliary agent is made up of the following materials in parts by weight,
1 part of Rhizoma Et Radix Notopterygii, 2 parts of peach kernel, 3 parts of Radix Angelicae Sinensis, 4 parts of Semen sesami nigrum, 5 parts of cassia seed, 6 parts of Chinese herbaceous peony benevolence, 1 part of lycopodium calvatum, Cortex Eucommiae 2
Part, 3 parts of the fleece-flower root, 4 parts of dried human placenta, 5 parts of waxgourd peel, 6 parts of mung bean；
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,
5 parts of celery, 4 parts of ternip, 3 parts of tomato, 2 parts of cucumber, 1 part of sesame oil, 1 part of butter fruit, 2 parts of orange, 3 parts of grape,
4 parts of reason, 5 parts of watermelon, 6 parts of apple；
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 dip packet of finger 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 dip of meat, it is characterised in that：It is made up of the following materials in parts by weight,
5 parts of Chinese prickly ash, 5 parts of ginger block, 5 parts of pepper, 5 parts of kaempferia galamga, 5 parts of capsicum；
Preparation method is：Above-mentioned material clean is clean, the pure water that parts by weight are 20 parts is then added, is ground into paste
Shape.
The experimental data of the embodiment of the present application 1-3 and comparative example, such as following table are measured according to experiment：
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 dip packet of finger mutton, it is characterised in that：Material including following parts by weight is made,
3-8 parts of Chinese prickly ash, 2-6 parts of ginger, 1-3 parts of shallot, 1-3 parts of caraway, 2-7 parts of pepper, 1-4 parts of kaempferia galamga, 2-7 parts of cumin, sauce
2-6 parts oily, 10-15 parts of auxiliary agent, 9-15 parts of the juice that reconciles.
2. a kind of dip packet of finger mutton according to claim 1, it is characterised in that：The auxiliary agent is by following weight
The material of part is made,
1 part of Rhizoma Et Radix Notopterygii, 2 parts of peach kernel, 3 parts of Radix Angelicae Sinensis, 4 parts of Semen sesami nigrum, 5 parts of cassia seed, 6 parts of Chinese herbaceous peony benevolence, 1 part of lycopodium calvatum, 2 parts of Cortex Eucommiae,
3 parts of the fleece-flower root, 4 parts of dried human placenta, 5 parts of waxgourd peel, 6 parts of mung bean.
3. a kind of dip packet of finger mutton according to claim 1, it is characterised in that：The reconciliation juice is by following heavy
The material of amount part is made,
5 parts of celery, 4 parts of ternip, 3 parts of tomato, 2 parts of cucumber, 1 part of sesame oil, 1 part of butter fruit, 2 parts of orange, 3 parts of grape, reason
4 parts, 5 parts of watermelon, 6 parts of apple.
4. a kind of dip packet of finger mutton according to claim 1, it is characterised in that：A kind of finger mutton is used
The preparation method of dip packet be,
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.
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| CN201810171713.2A CN108497438A (en) | 2018-03-01 | 2018-03-01 | A kind of dip packet of finger mutton |
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| CN201810171713.2A CN108497438A (en) | 2018-03-01 | 2018-03-01 | A kind of dip packet of finger mutton |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639606A (en) * | 2016-02-22 | 2016-06-08 | 陈兹佳 | Dip for eating of mutton and preparation method of dip |
| 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 |
-
2018
- 2018-03-01 CN CN201810171713.2A patent/CN108497438A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639606A (en) * | 2016-02-22 | 2016-06-08 | 陈兹佳 | Dip for eating of mutton and preparation method of dip |
| 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 |
Non-Patent Citations (1)
| Title |
|---|
| 中国烹饪协会营养美食专业委员会 编著: "《灶旁边看边做下饭家常菜》", 31 January 2011, 湖南美术出版社 * |
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