CN109198567A - A kind of instant-boiled mutton concentrated type dip and preparation method thereof - Google Patents
A kind of instant-boiled mutton concentrated type dip and preparation method thereof Download PDFInfo
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- CN109198567A CN109198567A CN201811109892.3A CN201811109892A CN109198567A CN 109198567 A CN109198567 A CN 109198567A CN 201811109892 A CN201811109892 A CN 201811109892A CN 109198567 A CN109198567 A CN 109198567A
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- sauce
- instant
- concentrated type
- type dip
- boiled mutton
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- 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
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- 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
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Seeds, Soups, And Other Foods (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a kind of instant-boiled mutton concentrated type dips and preparation method thereof, and instant-boiled mutton concentrated type dip is made of the raw material of following weight proportion: sesame paste 160, chilli oil 6, flavored oils 7, leek 12, preserved red beancurd 18, barbeque sauce 14, shrimp sauce 3, U.S.A be extremely fresh 12, delicate flavour light soy sauce 3, monosodium glutamate powder 6, chickens' extract 1；Production method includes with following step: (1) first that leek and preserved red beancurd progress emulsification treatment is spare；(2) then by chilli oil, flavored oils, barbeque sauce, oyster sauce, shrimp sauce, U.S.A be extremely fresh, delicate flavour light soy sauce, fish sauce, monosodium glutamate powder, chickens' extract, the leek of emulsification treatment, preserved red beancurd are put into container and are sufficiently stirred, then sesame paste, peanut butter addition are stirred into thick paste body shape；(3) finished product pack after chemical examination salinity and microorganism detection are qualified vacuumizes storage and saves.The present invention has more nutrition, more healthy, delicious from salinity proportion, easy to make.
Description
Technical field
The present invention relates to dip, in particular to a kind of instant-boiled mutton concentrated type dip.
Background technique
Old Beijing instant-boiled mutton, the flavor of authentic old Beijing chafing dish, the characteristics of passing on old Beijing instant-boiled mutton, using copper pot charcoal
Fire, mutton are particular about meat carefully and without smelling of mutton, and fresh and tender incomparable, other food materials are fresh, are a kind of diet styles being favored by people.
The instant-boiled mutton needs old Beijing instant-boiled mutton concentrated type dip.
Current old Beijing instant-boiled mutton concentrated type dip, it is more dull, it is mainly exactly sesame paste, leek, fermented bean curd, cream
Shrimp paste reconciles, and with the raising of people's taste, and the demand to nutrition, healthy diet, current dip can not
Meet demand.
Summary of the invention
The purpose of the present invention is to provide a kind of instant-boiled mutton concentrated type dip and preparation method thereof, sheep is rinsed in this method preparation
Meat concentrated type dip has more nutrition, while more healthy, delicious from salinity proportion.
Above-mentioned purpose of the invention has the technical scheme that
A kind of instant-boiled mutton concentrated type dip, is made of the raw material of following weight proportion: sesame paste 160, peanut butter 40, chilli oil 6,
Flavored oils 7, leek 12, preserved red beancurd 18, barbeque sauce 14, oyster sauce 14, shrimp sauce 3, U.S.A be extremely fresh 12, delicate flavour light soy sauce 3, fish sauce 6, monosodium glutamate
Powder 6, chickens' extract 1.
The production method of instant-boiled mutton concentrated type dip, including with following step:
(1) first that leek and preserved red beancurd progress emulsification treatment is spare；
(2) then by chilli oil, flavored oils, barbeque sauce, oyster sauce, shrimp sauce, U.S.A be extremely fresh, delicate flavour light soy sauce, fish sauce, monosodium glutamate powder, chickens' extract,
The leek of emulsification treatment, preserved red beancurd are put into container and are sufficiently stirred, then sesame paste, peanut butter are added and continued along a direction
15 minutes are stirred into thick paste body shape in no dead angle；
(3) finished product pack after chemical examination salinity and microorganism detection are qualified vacuumizes storage and saves, and production instant-boiled mutton concentrated type dips in
Material carries out under sterilizing environment.
In conclusion the invention has the following advantages:
1. the present invention is the instant-boiled mutton concentrated type dip that is not diluted with water compared with than being diluted with water the immediately edible dip modulated
There are several big advantages: the first consistent taste, second convenient for saving, and third is convenient for distribution Chain, and the 4th is readily transported, and the 5th dilution is adjusted
It makes very simple；Only this product with the ratio of 1:0.5 need to be blended into pure water when dilution or cold water stir evenly can and also with
It is used to solve with one 30 grams not diluted concentrated type dip balls are placed in the dip with modulation, diluted when serving at every bowl
Because frequently having watered down dip taste and consistency from the soup brought into bowl while fishing for food materials in chafing dish, in due course, gradually Creek is opened
Concentrated type dip ball can restore and keep initial deliciousness；
2. the present invention may further be used to noodles served with soy sauce, sesame butter, etc., mix vegetables, cold dish, bean product, meat-eating race and seafood based food, it is suitble to hotel, family
And hot pot city uses；
3., wherein containing peanut butter, a large amount of monounsaturated fatty acid is contained in peanut butter for the angle of nutritional ingredient,
It can reduce the intracorporal cholesterol level of people, reduce the risk of suffering from heart disease, in addition, a research of Harvard University is also demonstrate,proved
It is bright, often eat the women of peanut butter and nut, it is not easy to suffer from diabetes；And eat more, effect is more obvious；
4., wherein containing oil consumption, oyster sauce microelement rich in and a variety of amino acid can for the angle of nutritional ingredient
To be the preferred diet of zinc-deficiency personage wherein mainly containing Zn-ef ficiency abundant for supplementing various amino acid and microelement
Condiment；
5., wherein containing fish sauce, fish sauce is one kind using fish, shrimp as seasoning made of fermenting raw materials for the angle of nutritional ingredient
Sauce, contain 17 kinds of amino acid, wherein 8 kinds are necessary to human body, protein content is also very abundant, antiallergy, invigorating the spleen support spleen,
Blood-supplementing blood-nourishing, Buzhong, coordinating intestines and stomach, enhancing memory, enriching yin tonifying yin, treatment constipation, appetite-stimulating and indigestion-relieving, beauty treatment, anti-aging.
Specific embodiment
Embodiment one
A kind of instant-boiled mutton concentrated type dip, is made of the raw material of following weight proportion: sesame paste 160, chilli oil 6, flavored oils 7,
Leek 12, preserved red beancurd 18, barbeque sauce 14, shrimp sauce 3, U.S.A be extremely fresh 12, delicate flavour light soy sauce 3, monosodium glutamate powder 6, chickens' extract 1.
Embodiment two
A kind of instant-boiled mutton concentrated type dip, is made of the raw material of following weight proportion: sesame paste 160, chilli oil 6, peanut butter 40,
Flavored oils 7, leek 12, preserved red beancurd 18, barbeque sauce 14, shrimp sauce 3, U.S.A be extremely fresh 12, delicate flavour light soy sauce 3, monosodium glutamate powder 6, chickens' extract 1.
Embodiment three
A kind of instant-boiled mutton concentrated type dip, is made of the raw material of following weight proportion: sesame paste 160, chilli oil 6, peanut butter 40,
Oyster sauce 14, flavored oils 7, leek 12, preserved red beancurd 18, barbeque sauce 14, shrimp sauce 3, U.S.A be extremely fresh 12, delicate flavour light soy sauce 3, monosodium glutamate powder 6, chicken
Essence 1.
Example IV
A kind of instant-boiled mutton concentrated type dip, is made of the raw material of following weight proportion: sesame paste 160, chilli oil 6, peanut butter 40,
Oyster sauce 14, fish sauce 6, flavored oils 7, leek 12, preserved red beancurd 18, barbeque sauce 14, shrimp sauce 3, U.S.A be extremely fresh 12, delicate flavour light soy sauce 3, monosodium glutamate
Powder 6, chickens' extract 1.
The production method of instant-boiled mutton concentrated type dip, including with following step:
(1) first that leek and preserved red beancurd progress emulsification treatment is spare；
(2) then by chilli oil, flavored oils, barbeque sauce, oyster sauce, shrimp sauce, U.S.A be extremely fresh, delicate flavour light soy sauce, fish sauce, monosodium glutamate powder, chickens' extract,
The leek of emulsification treatment, preserved red beancurd are put into container and are sufficiently stirred, then sesame paste, peanut butter are added and continued along a direction
15 minutes are stirred into thick paste body shape in no dead angle；
(3) finished product pack after chemical examination salinity and microorganism detection are qualified vacuumizes storage and saves, and production instant-boiled mutton concentrated type dips in
Material carries out under sterilizing environment.
The invention has the following advantages:
1. the present invention is the instant-boiled mutton concentrated type dip that is not diluted with water compared with than being diluted with water the immediately edible dip modulated
There are several big advantages: the first consistent taste, second convenient for saving, and third is convenient for distribution Chain, and the 4th is readily transported, and the 5th dilution is adjusted
It makes very simple；Only this product with the ratio of 1:0.5 need to be blended into pure water when dilution or cold water stir evenly can and also with
It is used to solve with one 30 grams not diluted concentrated type dip balls are placed in the dip with modulation, diluted when serving at every bowl
Because frequently having watered down dip taste and consistency from the soup brought into bowl while fishing for food materials in chafing dish, in due course, gradually Creek is opened
Concentrated type dip ball can restore and keep initial deliciousness.
2. the present invention may further be used to noodles served with soy sauce, sesame butter, etc., mix vegetables, cold dish, bean product, meat-eating race and seafood based food, suitable hotel,
Family and hot pot city use.
3., wherein containing peanut butter, getting fat for fear for the angle of nutritional ingredient, many people dare not eat peanut
Sauce.But American scientist one newest studies have shown that peanut butter not but not causes obesity, or a kind of extraordinary strong
Health food.For many people think that peanut butter is food rich in fat, overfeed will lead to fat viewpoint, researcher's solution
It releases: often eating the people of peanut butter, although the heat of intake is higher, not will cause obesity.They are once by overweight
Experimenter is divided into two groups, and one group of edible low-calorie diet, one group is then added peanut butter in low-calorie diet, sends out after 18 months
Existing, the effect of the latter's weight reducing is almost the former twice.Research also found, a large amount of single unsaturated fat is contained in peanut butter
Acid, it can reduce the intracorporal cholesterol level of people, reduce the risk of suffering from heart disease.In addition, one of Harvard University is studied
It also turns out, often eats the women of peanut butter and nut, it is not easy to suffer from diabetes；And eat more, effect is more obvious.
4. for the angle of nutritional ingredient, wherein contain oil consumption, oyster sauce microelement rich in and a variety of amino
Acid can be used for supplementing various amino acid and microelement, be the first choice of zinc-deficiency personage wherein mainly containing Zn-ef ficiency abundant
Diet condiment.Improve immunity: oyster sauce is rich in taurine, and taurine, which has, enhances human immunity healthcare function.Wherein albumen
Matter: being to maintain the most important nutrient of immunity function, for the main ingredient for constituting white blood cell and antibody.Minerals: zinc, selenium, copper,
The mineral forms such as manganese ferment related with immunity function.Press down the anti-tumor of cancer: oyster sauce is rich in taurine, and taurine has cancer-resisting
Healthcare function.Pre- anti-cancer reduces the incidence of canceration.Delay and inhibit growth of cancer cells, diffusion.Cancer cell is set to degenerate, wither
Contracting.Brain tonic: oyster sauce is phosphorous, is the important component for synthesizing lecithin and cephalin, can enhance memory, delay brain function decline,
Inhibit platelet aggregation, prevents cerebral thrombosis.High-quality protein is provided, choline is rich in, memory can be improved.Rich in carbon hydrate
Object constitutes the important substance of body；Adjust fat metabolism；Dietary fiber is provided；Save protein；Enhance function of intestinal canal.It is rich in
Fat maintains body temperature and protection internal organ；Essential fatty acid is provided；Promote the absorption of these liposoluble vitamins；Increase satiety.
5., wherein containing fish sauce, fish sauce is one kind using fish, shrimp as made of fermenting raw materials for the angle of nutritional ingredient
Sauce is seasoned, contains 17 kinds of amino acid, wherein 8 kinds are necessary to human body, protein content is also very abundant, antiallergy, invigorating the spleen
It supports spleen, blood-supplementing blood-nourishing, Buzhong, coordinating intestines and stomach, enhancing memory, enriching yin tonifying yin, treatment constipation, appetite-stimulating and indigestion-relieving, beauty treatment, resist
Aging.
The embodiment of present embodiment is the invention preferred embodiment of this hair, not limits protection of the invention according to this
Range, therefore: the equivalence changes that all structures under this invention, shape, principle are done, should all be covered by protection scope of the present invention it
It is interior.
Claims (6)
1. a kind of instant-boiled mutton concentrated type dip, which is characterized in that be made of the raw material of following weight proportion: sesame paste 160, capsicum
Oil 6, flavored oils 7, leek 12, preserved red beancurd 18, barbeque sauce 14, shrimp sauce 3, U.S.A be extremely fresh 12, delicate flavour light soy sauce 3, monosodium glutamate powder 6, chickens' extract
1。
2. instant-boiled mutton concentrated type dip according to claim 1, which is characterized in that further include the original of following weight proportion
Material: peanut butter 40.
3. instant-boiled mutton concentrated type dip according to claim 2, which is characterized in that further include the original of following weight proportion
Material: oyster sauce 14.
4. instant-boiled mutton concentrated type dip according to claim 3, which is characterized in that further include the original of following weight proportion
Material: fish sauce 6.
5. the production method of instant-boiled mutton concentrated type dip according to claim 4, which is characterized in that including with following steps
It is rapid:
(1) first that leek and preserved red beancurd progress emulsification treatment is spare；
(2) then by chilli oil, flavored oils, barbeque sauce, oyster sauce, shrimp sauce, U.S.A be extremely fresh, delicate flavour light soy sauce, fish sauce, monosodium glutamate powder, chickens' extract,
The leek of emulsification treatment, preserved red beancurd are put into container and are sufficiently stirred, then sesame paste, peanut butter are added and continued along a direction
15 minutes are stirred into thick paste body shape in no dead angle；
(3) finished product pack after chemical examination salinity and microorganism detection are qualified vacuumizes storage and saves.
6. the production method of instant-boiled mutton concentrated type dip according to claim 5, which is characterized in that further include with following steps
Rapid: production instant-boiled mutton concentrated type dip carries out under sterilizing environment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811109892.3A CN109198567A (en) | 2018-09-21 | 2018-09-21 | A kind of instant-boiled mutton concentrated type dip and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811109892.3A CN109198567A (en) | 2018-09-21 | 2018-09-21 | A kind of instant-boiled mutton concentrated type dip and preparation method thereof |
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| Publication Number | Publication Date |
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| CN109198567A true CN109198567A (en) | 2019-01-15 |
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ID=64985459
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201811109892.3A Pending CN109198567A (en) | 2018-09-21 | 2018-09-21 | A kind of instant-boiled mutton concentrated type dip and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109805341A (en) * | 2019-03-05 | 2019-05-28 | 内蒙古红太阳食品有限公司 | A kind of cumin hotpot condiment sauce and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102240023A (en) * | 2011-07-12 | 2011-11-16 | 天津市恩来顺食品发展有限公司 | Seasoning for instant-boiled mutton |
| CN108065326A (en) * | 2016-11-17 | 2018-05-25 | 薛鹏 | A kind of instant-boiled mutton flavorings |
-
2018
- 2018-09-21 CN CN201811109892.3A patent/CN109198567A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102240023A (en) * | 2011-07-12 | 2011-11-16 | 天津市恩来顺食品发展有限公司 | Seasoning for instant-boiled mutton |
| CN108065326A (en) * | 2016-11-17 | 2018-05-25 | 薛鹏 | A kind of instant-boiled mutton flavorings |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109805341A (en) * | 2019-03-05 | 2019-05-28 | 内蒙古红太阳食品有限公司 | A kind of cumin hotpot condiment sauce and preparation method thereof |
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Application publication date: 20190115 |
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