CN109156805A - The formula and production method of venison wild herb sauce - Google Patents
The formula and production method of venison wild herb sauce Download PDFInfo
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- CN109156805A CN109156805A CN201810903725.XA CN201810903725A CN109156805A CN 109156805 A CN109156805 A CN 109156805A CN 201810903725 A CN201810903725 A CN 201810903725A CN 109156805 A CN109156805 A CN 109156805A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 64
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 46
- 238000009472 formulation Methods 0.000 title abstract description 4
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 48
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 48
- 235000013311 vegetables Nutrition 0.000 claims abstract description 43
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 22
- 235000013599 spices Nutrition 0.000 claims abstract description 22
- 241000287828 Gallus gallus Species 0.000 claims abstract description 17
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 17
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 17
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 16
- 240000006677 Vicia faba Species 0.000 claims abstract description 16
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 16
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 15
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 15
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- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 15
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 240000006927 Foeniculum vulgare Species 0.000 description 2
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- 244000111489 Gardenia augusta Species 0.000 description 2
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- CHHHXKFHOYLYRE-STWYSWDKSA-M potassium sorbate Chemical group [K+].C\C=C\C=C\C([O-])=O CHHHXKFHOYLYRE-STWYSWDKSA-M 0.000 description 2
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- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
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- 206010023126 Jaundice Diseases 0.000 description 1
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- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
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- 230000003698 anagen phase Effects 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
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- 239000000126 substance Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
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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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The formula and production method of venison wild herb sauce.Its composition of the invention includes: venison, capsicum, wild vegetables, green onion, thick broad-bean sauce, sesame, white granulated sugar, chickens' extract, spice, vegetable oil, potassium sorbate, it is characterized in that: the parts by weight of the venison are 10-15, the parts by weight of the capsicum are 5-9, the parts by weight of the wild vegetables are 33-37, the parts by weight of the green onion are 1-3, the parts by weight of the thick broad-bean sauce are 12-16, the parts by weight of the sesame are 1-3, the parts by weight of the white granulated sugar are 0.5-0.9, the parts by weight of the chickens' extract are 0.2-0.6, the parts by weight of the spice are 0.7-1.1, the parts by weight of the vegetable oil are 21-25, the parts by weight of the potassium sorbate are 0.04-0.08.The present invention is used for venison wild herb sauce.
Description
Technical field
The present invention relates to the formulas and production method of a kind of venison wild herb sauce.
Background technique
Capsicum is that a kind of nutritive value is very high in vegetables, because its unique pungent becomes the major ingredient of many seasonings, at present
Traditional capsicum spices product is mostly that chilli is made, and disadvantage is to be easy to get angry after eating and stimulate throat.
Summary of the invention
The object of the present invention is to provide a kind of deer of compound seasoner for main material that uses capsicum, venison, wild vegetables
The formula and production method of meat wild herb sauce.
Above-mentioned purpose is realized by following technical scheme:
A kind of formula of venison wild herb sauce, composition include: venison, capsicum, wild vegetables, green onion, thick broad-bean sauce, sesame, white granulated sugar,
Chickens' extract, spice, vegetable oil, potassium sorbate, the parts by weight of the venison are 10-15, the parts by weight of the capsicum
For 5-9, the parts by weight of the wild vegetables are 33-37, and the parts by weight of the green onion are 1-3, the weight of the thick broad-bean sauce
Amount number is 12-16, and the parts by weight of the sesame are 1-3, and the parts by weight of the white granulated sugar are 0.5-0.9, described
The parts by weight of chickens' extract be 0.2-0.6, the parts by weight of the spice are 0.7-1.1, the weight of the vegetable oil
Number is 21-25, and the parts by weight of the potassium sorbate are 0.04-0.08.
The formula of the venison wild herb sauce, the parts by weight of the venison are 13.42, the weight of the capsicum
Number is 7.19, and the parts by weight of the wild vegetables are 35.95, and the parts by weight of the green onion are 1.44, the bean cotyledon
The parts by weight of sauce are 14.38, and the parts by weight of the sesame are 1.44, and the parts by weight of the white granulated sugar are 0.72,
The parts by weight of the chickens' extract are 0.48, and the parts by weight of the spice are 0.96, the parts by weight of the vegetable oil
Number is 23.97, and the parts by weight of the potassium sorbate are 0.06.
A kind of venison wild herb sauce production method, this production method include seven steps, and the first step carries out sorting, and second step carries out
Cleaning, third step are cut, and the 4th step carries out frying, and the progress of the 5th step is filling, and the 6th step is covered, and the 7th step is killed
Bacterium.
The venison wild herb sauce production method, it is to select fleshy hypertrophy, peppery degree suitable that the first step, which carries out sorting,
Suitable northeast real estate pimiento, the Cervus nippon meat manually put in a suitable place to breed and first-class wild vegetables, hand picking remove impurity and do not conform to
It is broken with water to return original powder when production for lattice product, the dry product that wild vegetables use day illumination to shine.
The venison wild herb sauce production method, it is the good food materials of hand picking with clearly that the second step, which carries out cleaning,
Water cleans up, venison blanching decontamination and fishy smell.
The venison wild herb sauce production method, it is to be cut into venison, wild vegetables that the third step, which carries out cutting,
Fourth is spare, the capsicum pickled is smashed spare, and by the venison crushed, frying shortcake perfume (or spice) is pulled out for use in oil cauldron.
The venison wild herb sauce production method, it is that will refuel in pot that the 4th step, which carries out frying, and oil temperature reaches
The marinated capsicum processed is imported when 140 rapidly, since oil temperature can boil immediately, so that the fragrance emissions of capsicum are come out, it is peppery
Green pepper consumption system spits oily effect, color be added when reaching golden yellow ginger, garlic, green onion, when band capsicum jaundice, ginger, garlic, green onion can also fry simultaneously
It is good, the wild vegetables crushed are added at this time, and it is big that wild vegetables progress is added in the venison fourth fried when meat flavour assails the nostrils and 8 is mature
Fire stir-frying, then adds thick broad-bean sauce, sesame, white granulated sugar, chickens' extract, and the duration and degree of heating is changed to moderate heat, incorporates in venison wild vegetables to paste flavor taste
Fire is changed to small fire again, and spice and potassium sorbate is added, steady fire consumption system 40 minutes, venison wild herb sauce can take the dish out of the pot.
The venison wild herb sauce production method, the 5th step carry out filling being to naturally cool to after taking the dish out of the pot often
Temperature, it is filling in progress.
The venison wild herb sauce production method, the 6th step carry out capping be it is filling after upper sealing machine carry out
Vacuumize spiral cover sealing.
The venison wild herb sauce production method, it is that sterilising temp is maintained at 100 degree that the 7th step, which carries out sterilization,
More than, and the time is kept for 25 minutes.
The utility model has the advantages that
1. the present invention is with wild vegetables full of nutrition, venison, capsicum etc. for raw material, first both at home and abroad by import, digestion and absorption
Into technique, a set of unique quick-fried capsicum technology is researched and developed through repetition test trial-production, develops meat and vegetables collocation, taste is fresh
The nutrient delicious flavouring that beauty, mellow in taste are not got angry when long.
Technical indicator of the invention comply with standard specified in moisture≤70g/100g;Salt≤15g/100g;Acid value≤
5mg/g;Peroxide value≤0.25g/100g, potassium sorbate≤0.5g/kg;Sodium benzoate≤0.5g/kg, lead≤1mg/kg；Always
Arsenic≤0.5mg/kg.
The collocation of present invention combination food materials and food materials, in addition exclusive pure hand-made technique, has produced long do not eat
Fire does not pierce larynx, has effects that the nutrient delicious of dietotherapy；Venison is the superfine product of advanced game, meat；Belong to the object of pure sun, help
The effect of kidney qi is first of all meats, it is warm-natured and, have strong the five internal organs, blood-nourishing raw the effect of holding.
Wild vegetables long term growth of the invention is bred among the natural environments such as remote mountains, grassland, and vitality is strong, naturally without dirt
Dye；Wild vegetables enter dish, have the characteristics that fresh quality, unique flavor, full of nutrition；Wild vegetables have very high nutritive value,
Fat, protein and vitamin A, vitamin B1, vitamin B2, vitamin C, vitamin D containing a large amount of needed by human body, dimension life
The several mineral materials such as plain E and microelement.
The plain nutrition arrangement of a meat or fish one of the invention, the new type functional food with tonic and double nutrition value of building up one's health by taking tonic are opened
Send out functional game series new product and relevant production technology.
The present invention creates one's own unique " quick-fried peppery while import, digestion and absorption domestic and international advanced technologies
Green pepper " technology possesses perfect quality management and technical research system and standard, reaches domestic first in capsicum manufacture craft
Water inlet is flat.
The present invention is compound seasoner to arrange in pairs or groups in manufacture craft and food materials, and key is the flavouring of venison except raw meat and capsicum
The grasp of " three consumptions, nine system " technology duration and degree of heating in pickled fermented technique and manufacturing process.
Detailed description of the invention:
Attached drawing 1 is the flow chart of this product.
Specific embodiment:
Below in conjunction with attached drawing of the invention, technical scheme in the embodiment of the invention is clearly and completely described.
Embodiment 1:
A kind of venison wild herb sauce production method, this production method include seven steps, and the first step carries out sorting, and second step carries out clear
It washes, third step is cut, and the 4th step carries out frying, and the progress of the 5th step is filling, and the 6th step is covered, and the 7th step is killed
Bacterium.
Embodiment 2:
Venison wild herb sauce production method described in embodiment 1, it is to select fleshy hypertrophy, peppery degree that the first step, which carries out sorting,
Suitable northeast real estate pimiento (scape green pepper), the Cervus nippon meat and first-class wild vegetables manually put in a suitable place to breed, hand picking go to clean
Matter and rejected product, the dry product that wild vegetables use day illumination to shine, with water returning original powder when production, broken (the dry hill of sunning is shone in day illumination
Dish chewy in taste).
Embodiment 3:
Venison wild herb sauce production method described in embodiment 1, it is the good food materials of hand picking that the second step, which carries out cleaning,
It is cleaned up with clear water, venison blanching decontamination and fishy smell.
Embodiment 4:
Venison wild herb sauce production method described in embodiment 1, it is to cut venison, wild vegetables that the third step, which carries out cutting,
It is spare at fourth, the capsicum pickled is smashed spare, by the venison crushed, frying shortcake perfume (or spice) is pulled out for use in oil cauldron.
Embodiment 5:
Venison wild herb sauce production method described in embodiment 1, it is that will refuel in pot that the 4th step, which carries out frying, and oil temperature reaches
The marinated capsicum processed is imported when to 140 rapidly, since oil temperature can boil immediately, so that the fragrance emissions of capsicum are come out,
Capsicum consumption system spits oily effect, and ginger, garlic, green onion is added when reaching golden yellow in color, and the garlicky capsicum taste of involvement ginger is wonderful at this time can not
Speech, when band capsicum turns to be yellow, ginger, garlic, green onion can also fry simultaneously, add the wild vegetables crushed at this time, the venison fourth fried, to
Wild vegetables are added when meat flavour assails the nostrils and 8 is mature and carry out high fire stir-frying, then add thick broad-bean sauce, sesame, white granulated sugar, chickens' extract, the duration and degree of heating
It is changed to moderate heat, is incorporated in venison wild vegetables to paste flavor taste and fire is changed to small fire again, and spice and potassium sorbate is added, steady fire consumption
System 40 minutes, venison wild herb sauce can take the dish out of the pot.
Embodiment 6:
Venison wild herb sauce production method described in embodiment 1, the 5th step carry out filling being naturally cooled to after taking the dish out of the pot
Room temperature, it is filling in progress.
Embodiment 7:
Venison wild herb sauce production method described in embodiment 1, the 6th step carry out capping be it is filling after in upper sealing machine
It carries out vacuumizing spiral cover sealing.
Embodiment 8:
Venison wild herb sauce production method described in embodiment 1, it is that sterilising temp is maintained at 100 that the 7th step, which carries out sterilization,
Degree or more, and the time is kept for 25 minutes.
Embodiment 9:
A kind of formula of venison wild herb sauce, composition include: venison, capsicum, wild vegetables, green onion, thick broad-bean sauce, sesame, white granulated sugar,
Chickens' extract, spice, vegetable oil, potassium sorbate, the parts by weight of the venison are 10-15, the parts by weight of the capsicum
For 5-9, the parts by weight of the wild vegetables are 33-37, and the parts by weight of the green onion are 1-3, the weight of the thick broad-bean sauce
Amount number is 12-16, and the parts by weight of the sesame are 1-3, and the parts by weight of the white granulated sugar are 0.5-0.9, described
The parts by weight of chickens' extract be 0.2-0.6, the parts by weight of the spice are 0.7-1.1, the weight of the vegetable oil
Number is 21-25, and the parts by weight of the potassium sorbate are 0.04-0.08.
Embodiment 10:
The formula of venison wild herb sauce described in embodiment 9, the parts by weight of the venison are 13.42, the capsicum
Parts by weight are 7.19, and the parts by weight of the wild vegetables are 35.95, and the parts by weight of the green onion are 1.44, described
The parts by weight of thick broad-bean sauce are 14.38, and the parts by weight of the sesame are 1.44, and the parts by weight of the white granulated sugar are
0.72, the parts by weight of the chickens' extract are 0.48, and the parts by weight of the spice are 0.96, the weight of the vegetable oil
Measuring number is 23.97, and the parts by weight of the potassium sorbate are 0.06.
Embodiment 11:
The formula of venison wild herb sauce described in embodiment 9, the parts by weight of the venison are 10, the weight of the capsicum
Number is 5, and the parts by weight of the wild vegetables are 33, and the parts by weight of the green onion are 1, the parts by weight of the thick broad-bean sauce
Number is 12, and the parts by weight of the sesame are 1, and the parts by weight of the white granulated sugar are 0.5, the parts by weight of the chickens' extract
Number is 0.2, and the parts by weight of the spice are 0.7, and the parts by weight of the vegetable oil are 21, the potassium sorbate
Parts by weight be 0.04.
Embodiment 12:
The formula of venison wild herb sauce described in embodiment 9, the parts by weight of the venison are 15, the weight of the capsicum
Number is 9, and the parts by weight of the wild vegetables are 37, and the parts by weight of the green onion are 3, the parts by weight of the thick broad-bean sauce
Number is 16, and the parts by weight of the sesame are 3, and the parts by weight of the white granulated sugar are 0.9, the parts by weight of the chickens' extract
Number is 0.6, and the parts by weight of the spice are 1.1, and the parts by weight of the vegetable oil are 25, the potassium sorbate
Parts by weight be 0.08.
Embodiment 13:
Venison wild herb sauce production method described in above-described embodiment, major technique of the present invention is artificial frying step, from throwing
The control of the time, oil temperature of material, the color of tanning, the time to take the dish out of the pot etc. are manually grasped and control completely.
The raw meat that removes of venison is that the conventional process techniques such as dry stir-frying, baking, frying are insurmountable, we are improving traditional handicraft
On the basis of production process, using pure natural spices such as addition red wine, salt, onion, spiceleaf, cape jasmine, nutmegs, do not add
Any chemical food additive is manufactured experimently as fishy-smell removing agent by repetition test over one year, not only solves venison except smell of mutton, also
Fragrance is increased, its delicious flavour, smooth and tender meat quality are made.
Natural fishy-smell removing agent fabrication processing: the choosing of fishy-smell removing agent raw material pick up → cleaning → crush → juicing → deploy → homogeneous →
Sterilization (the good fishy-smell removing agent of homogeneous, which is put into sterilizer, to be rapidly heated to 95 ± 2 DEG C of instantaneous sterilizations 15-30 seconds).
Venison fishy smell elimination process process: venison selection → segmentation → natural fishy-smell removing agent of cleaning → addition → marinated (marinated main points
It is being pickled under the conditions of 4-10 DEG C of temperature 40 minutes in 5000 milliliters of the natural fishy-smell removing agent modulated additions, 50 kilograms of venisons
Can).Venison after treatment by this method neither loses original nutritional ingredient, and reduces the fishy smell of meat, improves venison
Water-retaining property makes its mouthfeel more preferably.
Traditional chili sauce generally uses fresh chilli or chilli directly to make, and the thick chilli sauce made in this way is scorching
It easily gets angry, the product that the application is then made using pickled fermented capsicum processing and fabricating is peppery without dry, and food is not got angry long.It is peppery
It should must rest between 20-25 DEG C that (summer is not to be exceeded green pepper marinated season being temperature in 8-10 month, technological difficulties
26 DEG C).It pickled fermented can be used within 6 months in more than 10 aniseed of pickling pool investment.Enter what the capsicum of pickling pool can neither press
Tightly, can not be excessively loose, generally resting in 850-950 kilograms or so of every cubic metre of volume built-in capsicum is advisable, and to pickling pool
Carrying out enveloping treatment ensures being isolated so that capsicum imputrescibility of capsicum and oxygen.
" three consumptions, nine system " is the general introduction to technique processed is consumed." consumption " is that a kind of particular oils of long-time processing capsicum cook technology,
Innovation of the research and development group of our company based on northern conventional cooking techniques.Consumption technology promotes the fiery time in terms of in the duration and degree of heating
The height new to one." three consumptions " refers to the control of three kinds of different duration and degree of heating during oil is cooked, and " nine systems " is then by " three consumptions "
By way of, be derived nine kinds consumptions of combination.
Its key problem in technology is according to the application for adding different raw material in pot and adjusting repeatedly duration and degree of heating size；After marinated
Capsicum must use fried system of the temperature between 240-260 DEG C, and the grasp of time is particularly important, and the capsicum that this oil temperature frying goes out is in
Golden yellow, color and fragrance can reach best.Temperature need to be instantaneously reduced between 100-110 DEG C by the production of venison, through length
It stewed, condiment can be permeated in venison up to 4 hours；The consumption liquefaction temperature of wild vegetables is at 120-140 DEG C, duration 30 minutes.
Entirely " three consumption nine system " the technique used time is longer, the duration and degree of heating is precise and penetrating, fine craftsmanship, reach " dietotherapy, nourishment maintenance, tonic, food
Control " the effect of.Our company not only creates one's own unique " consumption capsicum " technology, possesses perfect quality management
Stringent company standard, each nutritional ingredient are specified and in country or on the basis of professional standard with technical research system and standard
And microelement etc. complies with standard.
Embodiment 14:
Venison wild herb sauce production method described in above-described embodiment, venison 14kg, capsicum 7.5kg, wild vegetables 37.5kg, green onion
1.5 kg, thick broad-bean sauce 15kg, sesame 1.5kg, white granulated sugar 0.75kg, chickens' extract 0.5kg, spice 1kg, vegetable oil 25kg, sorb
Sour potassium 60g.
Venison, the element of one meat or fish of wild vegetables one, the two organically combine, and the nutrition complemented each other and developed is comprehensive, have tonic and
New type functional food-functionality game series new product of double nutrition of building up one's health by taking tonic value and relevant production technology.
(1) the fresh Growth phase 2 years venisons, are selected, to reach delicate mouthfeel, it is (illiciumverum, cassia bark, small to add 8 kinds of aniseed
Fennel, cloves, tsaoko, dried orange peel, beans bandit, nutmeg) flavouring Chu Xing, is pickled tasty.
(2), wild vegetables choose the pure greens mountain such as pure wild many toothed lady fern, Guangdong dish, ram's horn dish in mountain of annual 5-6 month,
Naturally dry is irradiated through sunlight, to increase chewy texture mouthfeel.
(3), capsicum selects the fresh chilli planted amid the mountains, and 13 kinds of seasonings such as white wine, Chinese prickly ash, illiciumverum, cassia bark are added
Expect (white wine, Chinese prickly ash, illiciumverum, cassia bark, salt, onion, spiceleaf, cape jasmine, fennel seeds, cloves, tsaoko, dried orange peel, nutmeg), launches
In capsicum pond 6 months it is pickled fermented, the capsicum being pickled out is peppery without dry.
(4) the duration and degree of heating is steady, slow, long when, consuming processed, so that capsicum consumption system is spat oil, allows the taste of venison and wild vegetables to incorporate in sauce, reach
It is fresh it is peppery it is aromatic, paste flavor is delicious.
Claims (10)
1. a kind of formula of venison wild herb sauce, composition includes: venison, capsicum, wild vegetables, green onion, thick broad-bean sauce, sesame, white sand
Sugar, chickens' extract, spice, vegetable oil, potassium sorbate, it is characterized in that: the parts by weight of the venison are 10-15, described is peppery
The parts by weight of green pepper are 5-9, and the parts by weight of the wild vegetables are 33-37, and the parts by weight of the green onion are 1-3, described
The parts by weight of thick broad-bean sauce be 12-16, the parts by weight of the sesame are 1-3, and the parts by weight of the white granulated sugar are
0.5-0.9, the parts by weight of the chickens' extract are 0.2-0.6, and the parts by weight of the spice are 0.7-1.1, described
The parts by weight of vegetable oil are 21-25, and the parts by weight of the potassium sorbate are 0.04-0.08.
2. the formula of venison wild herb sauce according to claim 1, it is characterized in that: the parts by weight of the venison are
13.42, the parts by weight of the capsicum are 7.19, and the parts by weight of the wild vegetables are 35.95, the weight of the green onion
Number is 1.44, and the parts by weight of the thick broad-bean sauce are 14.38, and the parts by weight of the sesame are 1.44, and described is white
The parts by weight of granulated sugar are 0.72, and the parts by weight of the chickens' extract are 0.48, and the parts by weight of the spice are 0.96,
The parts by weight of the vegetable oil are 23.97, and the parts by weight of the potassium sorbate are 0.06.
3. a kind of venison wild herb sauce production method, it is characterized in that: this production method includes seven steps, the first step carries out sorting,
Second step is cleaned, and third step is cut, and the 4th step carries out frying, and the progress of the 5th step is filling, and the 6th step is covered, the
Seven steps are sterilized.
4. venison wild herb sauce production method according to claim 3, it is characterized in that: the first step carries out sorting
It is the northeast real estate pimiento for selecting fleshy hypertrophy, peppery degree suitable, the Cervus nippon meat manually put in a suitable place to breed and first-class wild vegetables, people
Work selects removal impurity and rejected product, the dry product that wild vegetables use day illumination to shine, and it is broken with water to return original powder when production.
5. venison wild herb sauce production method according to claim 3, it is characterized in that: the second step is cleaned
Being hand picking, good food materials are cleaned up with clear water, venison blanching decontamination and fishy smell.
6. venison wild herb sauce production method according to claim 3, it is characterized in that: the third step is cut
It is that venison, wild vegetables are cut into fourth is spare, the capsicum pickled is smashed to spare, the frying in oil cauldron by the venison crushed
Crisp perfume (or spice) is pulled out for use.
7. venison wild herb sauce production method according to claim 3, it is characterized in that: the 4th step carries out frying
It is that will refuel in pot, the marinated capsicum processed is imported when oil temperature reaches 140 rapidly, since oil temperature can boil immediately, to make
The fragrance emissions of capsicum come out, and capsicum consumption system spits oily effect, color be added when reaching golden yellow ginger, garlic, green onion, band capsicum turns to be yellow
When, ginger, garlic, green onion can also fry simultaneously, add the wild vegetables crushed at this time, the venison fourth fried, and assail the nostrils simultaneously 8 one-tenth to meat flavour
Wild vegetables are added when ripe and carry out high fire stir-frying, then add thick broad-bean sauce, sesame, white granulated sugar, chickens' extract, the duration and degree of heating is changed to moderate heat, to sauce
Fragrance, which incorporates in venison wild vegetables, is changed to small fire fire again, and spice and potassium sorbate is added, steady fire consumption system 40 minutes, venison
Wild herb sauce can take the dish out of the pot.
8. venison wild herb sauce production method according to claim 3, it is characterized in that: the 5th step progress is filling
It is to naturally cool to room temperature after taking the dish out of the pot, it is filling in progress.
9. venison wild herb sauce production method according to claim 3, it is characterized in that: the 6th step is covered
Be it is filling after in upper sealing machine vacuumize spiral cover sealing.
10. venison wild herb sauce production method according to claim 3, it is characterized in that: the 7th step is killed
Bacterium is that sterilising temp is maintained at 100 degree or more, and the time is kept for 25 minutes.
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| CN110810820A (en) * | 2019-12-13 | 2020-02-21 | 内蒙古健元鹿业有限责任公司 | Production method of venison mushroom sauce |
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| CN103005389A (en) * | 2013-01-09 | 2013-04-03 | 宁夏沙湖清真食品有限公司 | Medlar chilli hot and spicy sauce and preparation method thereof |
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Application publication date: 20190108 |