CN108783210A - A kind of formula and preparation process of quinoa yak meat congee - Google Patents
A kind of formula and preparation process of quinoa yak meat congee Download PDFInfo
- Publication number
- CN108783210A CN108783210A CN201810625432.XA CN201810625432A CN108783210A CN 108783210 A CN108783210 A CN 108783210A CN 201810625432 A CN201810625432 A CN 201810625432A CN 108783210 A CN108783210 A CN 108783210A
- Authority
- CN
- China
- Prior art keywords
- parts
- quinoa
- yak meat
- meat
- yak
- 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.)
- Pending
Links
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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of formulas and preparation process of quinoa yak meat congee, belong to food technology field, are made of following raw materials：100-300 parts of quinoa；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.Quinoa, yak meat cure in sealing eats tank in the present invention, on the basis of reservation quinoa original color, make yak meat fine and tender taste, gained quinoa yak meat congee it is fragrant it is glutinous it is palatable, nutrition is balanced, it is not added with any preservative, through autoclave sterilization, shelf life is made to extend, product is liked by consumers in general deeply.
Description
Technical field
The present invention relates to a kind of nutraceutical more particularly to a kind of quinoa yak meat congee, belong to food technology field.
Background technology
Quinoa originates in South America andes region, also known as lamb's-quarters paddy, grey rice etc., has plantation history for many years, is that print adds
The main conventional food of aborigines.Quinoa is rich in minerals, and content is 3 times of common food or more.Quinoa is a kind of alkalinity food
Product, nutritive value is higher, and protein content height is rice more than 2 times.20 kinds of amino acid are rich in quinoa, including people
The amino acid such as lysine and methionine necessary to body are a kind of preferable rice substitutes.Meanwhile quinoa is rich in multivitamin
And beneficiating ingredient, it is a kind of zero cholesterol diet, is considered as " nutrition gold " by nutritionist.Because of its excellent nutritive peculiarity, once
By US National Aeronautics and Space Administration as the space food of astronaut.Quinoa is recommended to do by FAO (Food and Agriculture Organization of the United Nation) within 2012
The food of mankind's basic nutrition demand can be met for a kind of uniquely solitary plant, the United Nations was set to " world's quinoa by 2013
Year ".Quinoa is a kind of chenopod that nutriment is abundant, containing VE, a variety of flavonoids and phytosterol substance, is had very
Strong oxidation resistance can play prevention and cure of cardiovascular disease and prevention diabetes, may also suppress obesity action.
High aititude of the Yak Growth in " third place in the world pole ", pollution-free area, therefore yak meat is natural green food, and
And yak meat has the characteristics that delicious meat, high protein, low fat so that the great Development volue of yak meat.China's yak resources
It is abundant, there are about more than 1 300 ten thousand, 90% or more of world's yak sum is accounted for, Qinghai, Tibet, Sichuan, Gansu, cloud are mainly distributed on
The unserviceable high and cold grass resources of 1.33 hundred million hm2 of other ox kinds is utilized in the areas such as south, Xinjiang, it is possible to provide milk, meat, hair,
Suede, leather, labour power, productions, the daily necessities such as fuel, have irreplaceable, are the region grassland agriculture economic developments
Relying.Numerous studies show that yak meat is a kind of meat of high-quality.From the aspects of battalion, yak meat is rich in protein,
Fat content is relatively low, and amino acid content is abundant, A wide selection of colours and designs, and ratio is suitable；Content of polyunsaturated fatty acid is abundant,n-6/n-
3 rationally, contain the functional fatty acids such as EPA and DHA；In addition, yak meat is rich in vitamin, mineral matter element, especially to people
The beneficial Fe constituent contents of body are the abundantest；This shows that yak meat nutritional quality is better than other ox kinds, but yak meat also have it is P: S inclined
Small, the defects of saturated fatty acid content is higher, functional components Se contents are relatively low.For edible, processing quality, yak is yellowish pink
Pool and marbling scoring are relatively low, and tenderness is poor, so the qualities such as whole sense organ, mouthfeel are inferior to other beef；But yak
Meat pH value is in normal range (NR), good water-retaining property, and cooked meat percentage is high.
Current Domestic quinoa converted products really realizes industrialization in addition to a small amount of quinoa wine, quinoa vinegar, quinoa tea etc.
The product of production is still based on quinoa rice small coarse cereals；For the research of yak meat be concentrated mainly on nutrition Quality Analysis, meat it is tender
Change, the development of halogen yak meat and dried yak beef.It is not yet reported to the development of quinoa yak congee.In addition, as people give birth to
The flat raising of running water and the concern to own health, the in addition quickening of rhythm of life and urbanization process, nutrition, convenient food
Product demand expands year by year.
Invention content
It is directed to quinoa in the market and yak meat Related product is single, the low problem of nutritive value, the present invention is intended to provide
A kind of full of nutrition, the formula and preparation method of the quinoa yak meat congee of special taste.Formula：100-300 parts of quinoa；Yak meat
100-300 parts；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；Second
0.5-1 parts of base maltol；20-30 parts of white sugar；1000-2000 parts of water.
The quinoa yak meat congee is to prepare gained as follows：
（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）It is prepared by condiment liquid：Tsaoko, Chinese prickly ash, meat bandit, Chinese cassia tree, rhizoma zingiberis gauze wrapped are weighed according to parts by weight, is endured in pot
It boils 10-30 minutes, takes out wrappage, 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.
The benefit of the present invention
Quinoa, yak meat cure in sealing eats tank in the present invention, on the basis of reservation quinoa original color, make yak
Beef fine and tender taste, gained quinoa yak meat congee it is fragrant it is glutinous it is palatable, nutrition is balanced, be not added with any preservative, go out through high temperature and pressure
Bacterium makes shelf life extend, and product is liked by consumers in general deeply.
Specific embodiment
Embodiment 1：
Formula：100 parts of quinoa；300 parts of yak meat；4 parts of tsaoko；3 parts of Chinese prickly ash；3 parts of meat bandit；6 parts of rhizoma zingiberis；Chinese cassia tree 4；Monosodium glutamate 2；Salt
6 parts；0.5 part of ethylmaltol；20 parts of white sugar；1000 parts of water；
The quinoa yak meat congee is to prepare gained as follows：
（1）Yak meat pre-processes：300 parts of yak meat is weighed, small fourth is cut into, water is added to be boiled with soft fire, constantly excludes the floating foam in water,
It boils to endure to floating foam and skims net, drip cutability fourth surface moisture；
（2）Quinoa is precooked：100 deal of quinoa is weighed, after clear water is cleaned, 200 parts of water, salt, white sugar is added and stirs evenly, is pressing
Power 0.1MPa precooks 5 minutes at 121 DEG C of temperature；
（3）It is prepared by condiment liquid：Tsaoko, Chinese prickly ash, meat bandit, Chinese cassia tree, rhizoma zingiberis gauze wrapped are weighed according to parts by weight, is added 800
Wrappage is taken out in the water of part, infusion 20 minutes in pot, 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 autoclaves, 121 DEG C are warming up to 3 DEG C/min of rate, is maintained 20 minutes, then 60 DEG C are down to 8 DEG C/min,
Up to quinoa yak meat congee.
Embodiment 2：
Formula：300 parts of quinoa；100 parts of yak meat；1 part of tsaoko；1 part of Chinese prickly ash；2 parts of meat bandit；5 parts of rhizoma zingiberis；Chinese cassia tree 5；Monosodium glutamate 3；
5 parts of salt；1 part of ethylmaltol；30 parts of white sugar；1500 parts of water；
The quinoa yak meat congee is to prepare gained as follows：
（1）Yak meat pre-processes：100 parts of yak meat is weighed, small fourth is cut into, water is added to be boiled with soft fire, constantly excludes the floating foam in water,
It boils to endure to floating foam and skims net, drip cutability fourth surface moisture；
（2）Quinoa is precooked：300 deal of quinoa is weighed, after clear water is cleaned, 500 parts of water, salt, white sugar is added and stirs evenly, is pressing
Power 0.1MPa precooks 15 minutes at 121 DEG C of temperature；
（3）It is prepared by condiment liquid：Tsaoko, Chinese prickly ash, meat bandit, Chinese cassia tree, rhizoma zingiberis gauze wrapped are weighed according to parts by weight, is added 1000
Wrappage is taken out in the water of part, infusion 10 minutes in pot, 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 autoclaves, 121 DEG C are warming up to 5 DEG C/min of rate, is maintained 30 minutes, then 60 DEG C are down to 4 DEG C/min,
Up to quinoa yak meat congee.
Embodiment 3：
Formula：200 parts of quinoa；200 parts of yak meat；2 parts of tsaoko；2 parts of Chinese prickly ash；2.5 parts of meat bandit；5 parts of rhizoma zingiberis；Chinese cassia tree 4.5；Taste
Essence 2.5；5.5 parts of salt；0.8 part of ethylmaltol；25 parts of white sugar；2000 parts of water；
The quinoa yak meat congee is to prepare gained as follows：
（1）Yak meat pre-processes：200 parts of yak meat is weighed, small fourth is cut into, water is added to be boiled with soft fire, constantly excludes the floating foam in water,
It boils to endure to floating foam and skims net, drip cutability fourth surface moisture；
（2）Quinoa is precooked：200 deal of quinoa is weighed, after clear water is cleaned, 700 parts of water, salt, white sugar is added and stirs evenly, is pressing
Power 0.1MPa precooks 5 minutes at 121 DEG C of temperature；
（3）It is prepared by condiment liquid：Tsaoko, Chinese prickly ash, meat bandit, Chinese cassia tree, rhizoma zingiberis gauze wrapped are weighed according to parts by weight, is added 1300
Wrappage is taken out in the water of part, infusion 30 minutes in pot, 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 autoclaves, 121 DEG C are warming up to 4 DEG C/min of rate, is maintained 15 minutes, then 60 DEG C are down to 6 DEG C/min,
Up to quinoa yak meat congee.
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810625432.XA CN108783210A (en) | 2018-06-18 | 2018-06-18 | A kind of formula and preparation process of quinoa yak meat congee |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810625432.XA CN108783210A (en) | 2018-06-18 | 2018-06-18 | A kind of formula and preparation process of quinoa yak meat congee |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108783210A true CN108783210A (en) | 2018-11-13 |
Family
ID=64086807
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810625432.XA Pending CN108783210A (en) | 2018-06-18 | 2018-06-18 | A kind of formula and preparation process of quinoa yak meat congee |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108783210A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112617104A (en) * | 2020-12-31 | 2021-04-09 | 西安医学院 | Iron-supplementing composition containing quinoa and preparation method thereof |
| CN112826015A (en) * | 2020-12-31 | 2021-05-25 | 西安医学院 | Muscle-increasing composition containing quinoa and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101310623A (en) * | 2007-05-23 | 2008-11-26 | 董寅武 | Yak meat, milk, highland barley or rice porridge |
| CN105211716A (en) * | 2015-10-24 | 2016-01-06 | 崔子扬 | A kind of lamb's-quarters wheat health-preserving porridge and preparation method thereof |
| CN105341668A (en) * | 2015-11-30 | 2016-02-24 | 王红飞 | Health-preserving quinoa porridge |
| CN106035686A (en) * | 2016-05-31 | 2016-10-26 | 苟春虎 | Super chenopodium quinoa willd health-preservation plant milk |
| CN106262494A (en) * | 2016-09-06 | 2017-01-04 | 甘肃农业大学 | Instant clear soup Carnis Bovis grunniens industrialized preparing process and goods thereof |
-
2018
- 2018-06-18 CN CN201810625432.XA patent/CN108783210A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101310623A (en) * | 2007-05-23 | 2008-11-26 | 董寅武 | Yak meat, milk, highland barley or rice porridge |
| CN105211716A (en) * | 2015-10-24 | 2016-01-06 | 崔子扬 | A kind of lamb's-quarters wheat health-preserving porridge and preparation method thereof |
| CN105341668A (en) * | 2015-11-30 | 2016-02-24 | 王红飞 | Health-preserving quinoa porridge |
| CN106035686A (en) * | 2016-05-31 | 2016-10-26 | 苟春虎 | Super chenopodium quinoa willd health-preservation plant milk |
| CN106262494A (en) * | 2016-09-06 | 2017-01-04 | 甘肃农业大学 | Instant clear soup Carnis Bovis grunniens industrialized preparing process and goods thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张卫明: "《一带一路经济植物》", 31 December 2017, 东南大学出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112617104A (en) * | 2020-12-31 | 2021-04-09 | 西安医学院 | Iron-supplementing composition containing quinoa and preparation method thereof |
| CN112826015A (en) * | 2020-12-31 | 2021-05-25 | 西安医学院 | Muscle-increasing composition containing quinoa and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101720953B (en) | Fleece-flower root peanuts and preparation method thereof | |
| CN101965878A (en) | Nutrient bean curd and preparation method thereof | |
| CN102067918A (en) | Tricholoma matsutake sing oil and preparation method and application thereof | |
| CN104366432A (en) | Eutrophic spicy yak meat paste and processing method thereof | |
| CN109463619A (en) | A kind of richness albumen quinoa coarse cereal healthy porridge and preparation method | |
| CN101904363A (en) | Red bean paste grain concentrated pulp and preparation method thereof | |
| CN104187355A (en) | Five-cereal crisp chip and production technology thereof | |
| CN105433354A (en) | Nutritional moringa oleifera salad sauce | |
| CN108783210A (en) | A kind of formula and preparation process of quinoa yak meat congee | |
| CN109181950A (en) | A kind of preparation method of Chenopodiaceae odor type quinoa wine | |
| KR101927193B1 (en) | Method for manufacturing boogak compring edible insects | |
| KR102094908B1 (en) | Manufacturing Method of Dried Block for Samgyetang and Dried Block Produced by This Method | |
| CN1923049A (en) | Processing method of aristichthysnobilis head foodstuff | |
| JP2003274908A (en) | Potage, and method for producing the same | |
| CN102524656A (en) | Bamboo nutrient formula | |
| CN112535274A (en) | Mushroom soybean tissue protein seasoning sauce and preparation method thereof | |
| CN110353186A (en) | A kind of cooking methods of yak calf head meat | |
| CN108850803A (en) | A kind of richness albumen rehabilitation nutrition health-preserving porridge and preparation method | |
| KR100351669B1 (en) | Noodle containing milk and method for manufacturing the same | |
| CN104256565A (en) | Paste containing shiitake mushroom, soybean and beef and production method thereof | |
| CN104489637A (en) | Spicy speen-stomach strengthening yak meat fried sauce and processing method thereof | |
| CN104273227A (en) | Chinese yam-gingko-soybean milk beverage and preparation method thereof | |
| CN107950968A (en) | A kind of green fruit of sea salt draft | |
| KR102612052B1 (en) | Method for Manufacturing Cookie Using Chicken Breast Powder | |
| JPS58111660A (en) | Preparation of brewed seasoning |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181113 |
|
| RJ01 | Rejection of invention patent application after publication |