CN109156807A - A kind of spicy donkey meat soya sauce - Google Patents
A kind of spicy donkey meat soya sauce Download PDFInfo
- Publication number
- CN109156807A CN109156807A CN201811182789.1A CN201811182789A CN109156807A CN 109156807 A CN109156807 A CN 109156807A CN 201811182789 A CN201811182789 A CN 201811182789A CN 109156807 A CN109156807 A CN 109156807A
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- Prior art keywords
- parts
- donkey meat
- chilli
- vegetable oil
- spare
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- 241000283074 Equus asinus Species 0.000 title claims abstract description 22
- 235000013372 meat Nutrition 0.000 title claims abstract description 22
- 244000068988 Glycine max Species 0.000 title claims abstract description 20
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 20
- 235000015067 sauces Nutrition 0.000 title claims abstract description 11
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 15
- 239000008158 vegetable oil Substances 0.000 claims abstract description 15
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 13
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 13
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 13
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 13
- 235000020232 peanut Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 12
- 241001412627 Adenophora liliifolia Species 0.000 claims abstract description 10
- 244000269722 Thea sinensis Species 0.000 claims abstract description 10
- 235000009569 green tea Nutrition 0.000 claims abstract description 10
- 235000019991 rice wine Nutrition 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000020097 white wine Nutrition 0.000 claims abstract description 10
- 239000008176 lyophilized powder Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 240000004160 Capsicum annuum Species 0.000 claims abstract 6
- 239000011812 mixed powder Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000012267 brine Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims 1
- 235000017491 Bambusa tulda Nutrition 0.000 claims 1
- 235000002710 Ilex cornuta Nutrition 0.000 claims 1
- 241001310146 Ilex cornuta Species 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000007164 Oryza sativa Nutrition 0.000 claims 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 claims 1
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims 1
- 241001062472 Stokellia anisodon Species 0.000 claims 1
- 239000011425 bamboo Substances 0.000 claims 1
- 238000004108 freeze drying Methods 0.000 claims 1
- 239000010977 jade Substances 0.000 claims 1
- 235000009566 rice Nutrition 0.000 claims 1
- 230000002218 hypoglycaemic effect Effects 0.000 abstract description 4
- 210000003734 kidney Anatomy 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 3
- 230000004304 visual acuity Effects 0.000 abstract description 3
- 230000002929 anti-fatigue Effects 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000001151 other effect Effects 0.000 abstract description 2
- 240000008574 Capsicum frutescens Species 0.000 description 9
- 230000000694 effects Effects 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 241000208293 Capsicum Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000035922 thirst Effects 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
- A23L27/60—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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
A kind of spicy donkey meat soya sauce, it is characterized in that, being made of the raw material of following parts by weight: 10 parts of donkey meat, 0.5 part of green tea freeze-dried powder, 1 part of fern lyophilized powder, 22 parts of soya bean, 12 parts of chilli, 12 parts of shelled peanut, 3 parts of polly seed nucleole, 1.2 parts of the root of straight ladybell, 1.2 parts of radix polygonati officinalis, 1.2 parts of fructus lycii, 9 parts of edible salt, 0.7 part of white wine, 7 parts of yellow rice wine, 10 parts of vegetable oil.The beneficial effects of the present invention are: formula is scientific, reasonable, novelty, be easy to absorb, appetizing is healthy, peppery without the features such as dry, full of nutrition；Tonifying kidney and benefiting sperm is had both, is nourished the liver to improve visual acuity, it is hypoglycemic, it is antifatigue and other effects.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of spicy donkey meat soya sauce.
Background technique
In shop, various sauce are dazzling, emerge one after another, at indispensable flavouring in for people's lives.With
The continuous improvement of people's quality of life, the continuous enhancing of health care consciousness also come into being, become with the sauce of health-care efficacy
The favorite of consumer.
Summary of the invention
As described above in order to overcome the problems, such as, the present invention provides a kind of spicy donkey meat soya sauce, to compensate its defect.
The technical scheme adopted by the invention to solve the technical problem is that: a kind of spicy donkey meat soya sauce, which is characterized in that
It is made of the raw material of following parts by weight: 10 parts of donkey meat, 0.5 part of green tea freeze-dried powder, 1 part of fern lyophilized powder, 22 parts of soya bean, chilli
12 parts, 12 parts of shelled peanut, 3 parts of polly seed nucleole, 1.2 parts of the root of straight ladybell, 1.2 parts of radix polygonati officinalis, 1.2 parts of fructus lycii, 9 parts of edible salt, white wine 0.7
Part, 7 parts of yellow rice wine, 10 parts of vegetable oil.Its production stage is as follows: (1) weighing donkey meat, green tea freeze-dried powder, fiddlehead by above-mentioned parts by weight
Freeze-dried powder, soya bean, chilli, shelled peanut, polly seed nucleole, the root of straight ladybell, radix polygonati officinalis, fructus lycii, edible salt, white wine, yellow rice wine, vegetable oil；(2)
Donkey meat is cleaned up, is put into mountain spring water and impregnates 5-6 hours, be then placed in pot, be boiled by fire 10 minutes, pull out, be put into
It impregnates 5 minutes, is placed into brine in cold water, small fire is endured 40-60 minutes slowly, is pulled out, is diced spare；(3) by featured Huang
Beans are cooked, dry, until surface does not have moisture, it is spare；(4) after vegetable oil being heated up to 80 DEG C, shelled peanut is put in, is fried
It is defocused to pull out, it is spare；(5) after vegetable oil being heated to 100 DEG C, chilli is put in, is pulled out after burned, it is spare, smell perfume (or spice)
Taste is made sure to keep in mind the fried paste of chilli；(6) the root of straight ladybell, radix polygonati officinalis, fructus lycii are ground, crosses 80 meshes, obtains mixed powder, it is spare；(7)
Vegetable oil is down to room temperature, ready donkey meat, soya bean, chilli, shelled peanut, polly seed nucleole, mixed powder are put in simultaneously,
It stirs evenly, then edible salt, green tea freeze-dried powder, fern lyophilized powder, yellow rice wine is put in, stir evenly, finally drip white wine
Surface, sealing is tight, and it can be served after 24 hours.
The effect of above-mentioned Chinese medicine, is with effect: the root of straight ladybell: moistening lung to arrest cough, promoting fluid production and nourishing stomach；Radix polygonati officinalis: nourishing yin to moisten dryness promotes the production of body fluid to quench thirst,
It is hypoglycemic；Fructus lycii: tonifying kidney and benefiting sperm nourishes the liver to improve visual acuity, hypoglycemic.
The beneficial effects of the present invention are: formula is scientific, reasonable, novelty, be easy to absorb, appetizing is healthy, peppery without dry, nutrition
The features such as abundant；Tonifying kidney and benefiting sperm is had both, is nourished the liver to improve visual acuity, it is hypoglycemic, it is antifatigue and other effects.
Specific embodiment
Present invention will be further explained below with reference to specific examples.
Embodiment
A kind of spicy donkey meat soya sauce, which is characterized in that be made of the raw material of following parts by weight: 10 kilograms of donkey meat, green tea
0.5 kilogram of freeze-dried powder, 1 kilogram of fern lyophilized powder, 22 kilograms of soya bean, 12 kilograms of chilli, 12 kilograms of shelled peanut, polly seed nucleole 3
Kilogram, 1.2 kilograms of the root of straight ladybell, 1.2 kilograms of radix polygonati officinalis, 1.2 kilograms of fructus lycii, 9 kilograms of edible salt, 0.7 kilogram of white wine, 7 kilograms of yellow rice wine, plant
10 kilograms of object oil.Its production stage is as follows: weighing donkey meat by above-mentioned parts by weight, green tea freeze-dried powder, fern lyophilized powder, soya bean, does
Capsicum, shelled peanut, polly seed nucleole, the root of straight ladybell, radix polygonati officinalis, fructus lycii, edible salt, white wine, yellow rice wine, vegetable oil；Donkey meat is cleaned up, is put
Enter in mountain spring water and impregnate 5-6 hours, be then placed in pot, be boiled by fire 10 minutes, pull out, is put into cold water and impregnates 5 minutes, then
It is put into brine, small fire is endured 40-60 minutes slowly, is pulled out, is diced spare；Featured soya bean is cooked, is dried, until surface does not have
Moisture, it is spare；After vegetable oil is heated up to 80 DEG C, shelled peanut is put in, is pulled out after burned, it is spare；Vegetable oil plus
Chilli is put in, is pulled out after burned to after 100 DEG C by heat, spare, smells fragrance, is made sure to keep in mind the fried paste of chilli；It will be husky
Ginseng, radix polygonati officinalis, fructus lycii grind, and cross 80 meshes, obtain mixed powder, spare；Vegetable oil is down to room temperature, by ready donkey meat, Huang
Beans, chilli, shelled peanut, polly seed nucleole, mixed powder put in simultaneously, stir evenly, then edible salt, green tea freeze-dried powder, fern
Dish freeze-dried powder, yellow rice wine put in, and stir evenly, and finally drip white wine on surface, sealing is tight, and it can be served after 24 hours.
Claims (2)
1. a kind of spicy donkey meat soya sauce, which is characterized in that be made of the raw material of following parts by weight: 10 parts of donkey meat, green tea freeze-drying
0.5 part of powder, 1 part of fern lyophilized powder, 22 parts of soya bean, 12 parts of chilli, 12 parts of shelled peanut, 3 parts of polly seed nucleole, 1.2 parts of the root of straight ladybell, jade
1.2 parts of bamboo, 1.2 parts of fructus lycii, 9 parts of edible salt, 0.7 part of white wine, 7 parts of yellow rice wine, 10 parts of vegetable oil.
2. a kind of spicy donkey meat soya sauce according to claim 1, which is characterized in that production stage is as follows: (1) by above-mentioned
Parts by weight weigh donkey meat, green tea freeze-dried powder, fern lyophilized powder, soya bean, chilli, shelled peanut, polly seed nucleole, the root of straight ladybell, radix polygonati officinalis, Chinese holly
Qi, edible salt, white wine, yellow rice wine, vegetable oil；(2) donkey meat is cleaned up, is put into mountain spring water and impregnates 5-6 hours, is then placed in
In pot, it is boiled by fire 10 minutes, pulls out, be put into cold water and impregnate 5 minutes, place into brine, small fire is endured 40-60 minutes slowly,
It pulls out, dices spare；(3) featured soya bean is cooked, is dried, until surface does not have moisture, it is spare；(4) vegetable oil
After being heated up to 80 DEG C, shelled peanut is put in, is pulled out after burned, it is spare；(5) after vegetable oil being heated to 100 DEG C, by chilli
It puts in, is pulled out after burned, it is spare, fragrance is smelt, is made sure to keep in mind the fried paste of chilli；(6) the root of straight ladybell, radix polygonati officinalis, fructus lycii are ground,
80 meshes are crossed, mixed powder is obtained, it is spare；(7) vegetable oil is down to room temperature, by ready donkey meat, soya bean, chilli, peanut
Rice, polly seed nucleole, mixed powder put in simultaneously, stir evenly, then edible salt, green tea freeze-dried powder, fern lyophilized powder, yellow rice wine are put
Enter, stir evenly, finally drips white wine on surface, sealing is tight, and it can be served after 24 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811182789.1A CN109156807A (en) | 2018-09-23 | 2018-09-23 | A kind of spicy donkey meat soya sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811182789.1A CN109156807A (en) | 2018-09-23 | 2018-09-23 | A kind of spicy donkey meat soya sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109156807A true CN109156807A (en) | 2019-01-08 |
Family
ID=64877794
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811182789.1A Withdrawn CN109156807A (en) | 2018-09-23 | 2018-09-23 | A kind of spicy donkey meat soya sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109156807A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504275A (en) * | 2013-09-09 | 2014-01-15 | 陈付峰 | Spicy donkey meat soybean paste and preparation method thereof |
| CN104012940A (en) * | 2014-06-16 | 2014-09-03 | 济南科纳信息科技有限公司 | Beef soybean sauce and manufacturing method thereof |
| KR20160097960A (en) * | 2015-02-10 | 2016-08-18 | 이성우 | Sauce for fried food and making method of the same |
| CN105942215A (en) * | 2016-04-28 | 2016-09-21 | 陈永福 | Donkey meat-soybean sauce and preparation method thereof |
| CN107668640A (en) * | 2017-11-01 | 2018-02-09 | 罗旭 | A kind of health base flavoring for hotpot |
-
2018
- 2018-09-23 CN CN201811182789.1A patent/CN109156807A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504275A (en) * | 2013-09-09 | 2014-01-15 | 陈付峰 | Spicy donkey meat soybean paste and preparation method thereof |
| CN104012940A (en) * | 2014-06-16 | 2014-09-03 | 济南科纳信息科技有限公司 | Beef soybean sauce and manufacturing method thereof |
| KR20160097960A (en) * | 2015-02-10 | 2016-08-18 | 이성우 | Sauce for fried food and making method of the same |
| CN105942215A (en) * | 2016-04-28 | 2016-09-21 | 陈永福 | Donkey meat-soybean sauce and preparation method thereof |
| CN107668640A (en) * | 2017-11-01 | 2018-02-09 | 罗旭 | A kind of health base flavoring for hotpot |
Non-Patent Citations (2)
| Title |
|---|
| 蒋正国 等: "《中华枸杞应用宝典》", 31 May 2016, 阳光出版社 * |
| 陶忠增 等: "《中药学》", 31 May 2006, 中国中医药出版社 * |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190108 |