CN108783210A - A kind of formula and preparation process of quinoa yak meat congee - Google Patents

Abstract

The invention relates to a formula and preparation process of quinoa and yak meat porridge, which belongs to the field of food technology and is made of the following raw materials proportioned by weight: 100-300 parts of quinoa; 100-300 parts of yak meat; 100-300 parts of tsaoko ‑4 parts; 1‑3 parts pepper; 2‑3 parts meat; 5‑6 parts dried ginger; 4‑5 parts cinnamon; 2‑3 parts monosodium glutamate; 5‑6 parts salt; 0.5‑1 part ethyl maltol; sugar 20‑30 parts; 1000‑2000 parts of water. In the present invention, quinoa and yak meat are ripened in a sealed edible tank, and on the basis of retaining the original color, aroma and taste of quinoa, the meat quality of yak meat is tender, and the obtained quinoa and yak meat porridge is fragrant, glutinous and delicious, and has balanced nutrition. Any preservatives are sterilized by high temperature and high pressure to prolong the shelf life of the product, and the product is deeply loved by consumers.

Description

A formula and preparation process of quinoa and yak meat porridge

technical field

The invention relates to a nutritious food, in particular to a quinoa and yak meat porridge, belonging to the technical field of food. .

Background technique

Quinoa, native to the Andes in South America, is also known as quinoa, gray rice, etc. It has been planted for many years and is the main traditional food of the Inca indigenous people. Quinoa is rich in minerals, the content is more than 3 times that of ordinary food. Quinoa is an alkaline food with high nutritional value and high protein content, more than twice that of rice. Quinoa is rich in 20 kinds of amino acids, including essential amino acids such as lysine and methionine, and is a better substitute for rice. At the same time, quinoa is rich in various vitamins and beneficial ingredients. It is a zero-cholesterol food and is regarded as "nutritional gold" by nutrition experts. Because of its excellent nutritional properties, it was once used as space food for astronauts by NASA. In 2012, the Food and Agriculture Organization of the United Nations recommended quinoa as the only food that can meet the basic nutritional needs of human beings. The United Nations designated 2013 as the "World Year of Quinoa". Quinoa is a nutrient-rich plant of the Chenopodiaceae family. It contains VE, a variety of flavonoids and phytosterols. It has strong antioxidant capacity, can prevent and treat cardiovascular diseases and diabetes, and can also inhibit obesity.

Yak grows in high-altitude, non-polluted areas of the "third pole of the world", so yak meat is a natural green food, and yak meat has the characteristics of delicious meat, high protein and low fat, which makes yak meat extremely valuable for development. my country is rich in yak resources, with about 13 million heads, accounting for more than 90% of the total number of yaks in the world. They are mainly distributed in Qinghai, Tibet, Sichuan, Gansu, Yunnan, Xinjiang and other regions, using 133 million hm2 that cannot be used by other cattle species Alpine grassland resources can provide milk, meat, wool, velvet, leather, labor force, fuel and other production and daily necessities. They are irreplaceable and are the resource support for the economic development of grassland animal husbandry in this region. Numerous studies have shown that yak meat is a high-quality meat. In terms of nutrition, yak meat is rich in protein, low in fat, rich in amino acids, complete in variety, and in an appropriate proportion; rich in polyunsaturated fatty acids, reasonable in n -6/ n -3, and contains functions such as EPA and DHA In addition, yak meat is rich in vitamins and mineral elements, especially Fe, which is beneficial to the human body. Defects such as high fatty acid content and low functional component Se content. In terms of eating and processing quality, the color and marbling of yak meat is low, and the tenderness is poor, so the overall sensory and taste quality is inferior to other beef; but the pH value of yak meat is in the normal range, and the water retention is good. The meat rate is high.

At present, except for a small amount of quinoa wine, quinoa vinegar, quinoa tea, etc., the domestic quinoa processing products are still mainly quinoa, rice, and miscellaneous grains; the research on yak meat mainly focuses on the analysis of nutritional quality, The tenderization of meat, the development of braised yak meat and yak jerky. The development of quinoa and yak porridge has not been reported yet. In addition, with the improvement of people's living standards and attention to their own health, coupled with the acceleration of the pace of life and urbanization, the demand for nutritious and convenient food is expanding year by year.

Contents of the invention

Aiming at the problems of single quinoa and yak meat-related products in the market and low nutritional value, the present invention aims to provide a formula and preparation method of quinoa and yak meat porridge with rich nutrition and unique taste. Recipe: 100-300 parts of quinoa; 100-300 parts of yak meat; 1-4 parts of Tsao Guo; 1-3 parts of Zanthoxylum bungeanum; -3; 5-6 parts of salt; 0.5-1 part of ethyl maltol; 20-30 parts of sugar; 1000-2000 parts of water.

The quinoa and yak meat porridge is prepared according to the following method:

(1) Pretreatment of yak meat: Weigh a certain amount of yak meat and cut into small cubes, add water to cook on low heat, continuously skim off the floating foam in the water, boil until the floating foam is removed, and drain the surface water of the diced meat;

(2) Quinoa pre-cooking: Weigh a certain amount of quinoa, wash it with water, add a certain amount of water, salt, and sugar, stir well, and pre-cook it for 5-20 minutes at a pressure of 0.1MPa and a temperature of 121°C;

(3) Preparation of condiment liquid: weigh Tsaoko, Zanthoxylum bungeanum, Roukou, cinnamon, and dried ginger, wrap them in gauze according to parts by weight, boil them in a pot for 10-30 minutes, take out the wrappings, add monosodium glutamate, salt, ethyl alcohol base maltol to obtain seasoning liquid;

(4) High-pressure cooking: Mix the pre-cooked diced yak meat, quinoa and seasoning liquid, put it in an edible jar, seal it, put it into a horizontal high-pressure boil, and heat up at a rate of 3-5°C/min to 121°C, maintain for 10-30 minutes, and then lower to 60°C at 4-8°C/min to obtain quinoa and yak meat porridge.

Benefits of the invention

In the present invention, quinoa and yak meat are ripened in a sealed edible tank, and on the basis of retaining the original color, aroma and taste of quinoa, the meat quality of yak meat is tender, and the obtained quinoa and yak meat porridge is fragrant, glutinous and delicious, and has balanced nutrition. Any preservatives are sterilized by high temperature and high pressure to prolong the shelf life of the product, and the product is deeply loved by consumers.

specific embodiment

Example 1:

Recipe: 100 parts of quinoa; 300 parts of yak meat; 4 parts of grass fruit; 3 parts of Zanthoxylum bungeanum; 3 parts of dried ginger; 4 parts of cinnamon; parts; water 1000 parts;

The quinoa and yak meat porridge is prepared according to the following method:

(1) Pretreatment of yak meat: Weigh 300 parts of yak meat, cut into small cubes, add water and cook on low heat, continuously skim off the floating foam in the water, boil until the floating foam is removed, and drain the surface moisture of the diced meat;

(2) Quinoa precooking: Weigh 100 parts of quinoa, wash it with water, add 200 parts of water, salt, and sugar, stir well, and precook for 5 minutes at a pressure of 0.1MPa and a temperature of 121°C;

(3) Preparation of condiment liquid: Weigh Caoguo, Zanthoxylum bungeanum, Roukou, cinnamon, and dried ginger in gauze according to parts by weight, add 800 parts of water, boil in a pot for 20 minutes, take out the wrappings, and add monosodium glutamate , salt, and ethyl maltol to obtain seasoning liquid;

(4) High-pressure cooking: Mix the pre-cooked diced yak meat, quinoa and seasoning liquid, put it in an edible jar, seal it, put it in a horizontal autoclave, and heat up at a rate of 3°C/min to 121°C, maintained for 20 minutes, and then lowered to 60°C at 8°C/min to obtain quinoa and yak meat porridge.

Example 2:

Recipe: 300 parts of quinoa; 100 parts of yak meat; 1 part of Caoguo; 1 part of Zanthoxylum bungeanum; 2 parts of dried ginger; 5 parts of cinnamon; parts; 1500 parts of water;

The quinoa and yak meat porridge is prepared according to the following method:

(1) Pretreatment of yak meat: Weigh 100 parts of yak meat, cut into small cubes, add water to cook on low heat, continuously skim off the floating foam in the water, boil until the floating foam is removed, and drain the surface water of the diced meat;

(2) Quinoa pre-cooking: Weigh 300 parts of quinoa, wash with water, add 500 parts of water, salt, and sugar, stir well, and pre-cook for 15 minutes at a pressure of 0.1 MPa and a temperature of 121 °C;

(3) Preparation of condiment liquid: Weigh Caoguo, Zanthoxylum bungeanum, Roukou, cinnamon, and dried ginger in gauze according to parts by weight, add 1000 parts of water, boil in a pot for 10 minutes, take out the wrappings, and add monosodium glutamate , salt, and ethyl maltol to obtain seasoning liquid;

(4) High-pressure cooking: Mix the pre-cooked diced yak meat, quinoa and seasoning liquid, put it in an edible jar, seal it, put it in a horizontal autoclave, and heat up at a rate of 5°C/min to 121°C, maintained for 30 minutes, and then lowered to 60°C at 4°C/min to obtain quinoa and yak meat porridge.

Example 3:

Recipe: 200 parts of quinoa; 200 parts of yak meat; 2 parts of Caoguo; 2 parts of Zanthoxylum bungeanum; parts; water 2000 parts;

The quinoa and yak meat porridge is prepared according to the following method:

(1) Pretreatment of yak meat: Weigh 200 parts of yak meat, cut into small cubes, add water and cook on low heat, continuously skim off the floating foam in the water, boil until the floating foam is removed, and drain the surface water of the diced meat;

(2) Quinoa pre-cooking: Weigh 200 parts of quinoa, wash with water, add 700 parts of water, salt, and sugar, stir well, and pre-cook for 5 minutes at a pressure of 0.1 MPa and a temperature of 121 °C;

(3) Preparation of condiment liquid: Weigh Caoguo, Zanthoxylum bungeanum, Roukou, cinnamon, and dried ginger in gauze according to parts by weight, add 1300 parts of water, boil in a pot for 30 minutes, take out the wrappings, and add monosodium glutamate , salt, and ethyl maltol to obtain seasoning liquid;

(4) High-pressure cooking: Mix the pre-cooked diced yak meat, quinoa and seasoning liquid, put it in an edible jar, seal it, put it in a horizontal autoclave, and heat up at a rate of 4°C/min to 121°C, maintain it for 15 minutes, and then lower it to 60°C at 6°C/min to obtain quinoa and yak meat porridge.

Claims (2)

1. a kind of formula and preparation process of quinoa yak meat congee, it is characterized in that：It is made of the raw material of following weight distribution ratio, lamb's-quarters 100-300 parts of wheat；100-300 parts of yak meat；1-4 parts of tsaoko；1-3 parts of Chinese prickly ash；2-3 parts of meat bandit；5-6 parts of rhizoma zingiberis；Chinese cassia tree 4-5； Monosodium glutamate 2-3；5-6 parts of salt；0.5-1 parts of ethylmaltol；20-30 parts of white sugar；1000-2000 parts of water.

2. quinoa yak meat congee according to claim 1, it is characterised in that include the following steps：

(1) yak meat pre-processes：The yak meat for weighing certain deal is cut into small fourth, and water is added to be boiled with soft fire, and constantly excludes the drift in water Offscum boils to endure to floating foam and skims net, drip cutability fourth surface moisture；

(2) quinoa is precooked：The quinoa of certain deal is weighed, after clear water is cleaned, water, salt, the white sugar stirring that certain deal is added are equal It is even, it precooks at pressure 0.1MPa, 121 DEG C of temperature 5-20 minutes；

(3) prepared by condiment liquid：Tsaoko, Chinese prickly ash, meat bandit, Chinese cassia tree, rhizoma zingiberis gauze wrapped are weighed according to parts by weight, in pot Wrappage is taken out in infusion 10-30 minutes, and monosodium glutamate, salt, ethylmaltol is added and obtains condiment liquid；

(4) autoclaving：Yak meat cubelets, quinoa after precooking are mixed with condiment liquid, are placed in edible tank, after sealing, are put into In horizontal high-pressure boils, 121 DEG C are warming up to 3-5 DEG C/min of rate, is maintained 10-30 minutes, then be down to 4-8 DEG C/min 60 DEG C to get quinoa yak meat congee.