CN109198592A - A kind of blood pressure lowering mends iron lamb liver sauce can and preparation method thereof - Google Patents
A kind of blood pressure lowering mends iron lamb liver sauce can and preparation method thereof Download PDFInfo
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- CN109198592A CN109198592A CN201811079569.6A CN201811079569A CN109198592A CN 109198592 A CN109198592 A CN 109198592A CN 201811079569 A CN201811079569 A CN 201811079569A CN 109198592 A CN109198592 A CN 109198592A
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- parts
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- liver
- blood pressure
- pressure lowering
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- 210000004185 liver Anatomy 0.000 title claims abstract description 64
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 title claims abstract description 60
- 229910052742 iron Inorganic materials 0.000 title claims abstract description 30
- 230000036772 blood pressure Effects 0.000 title claims abstract description 29
- 235000019687 Lamb Nutrition 0.000 title claims abstract description 27
- 235000015067 sauces Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 48
- 241001494479 Pecora Species 0.000 claims abstract description 35
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 23
- 235000011197 perejil Nutrition 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 241000234282 Allium Species 0.000 claims description 22
- 241000208317 Petroselinum Species 0.000 claims description 18
- 235000013532 brandy Nutrition 0.000 claims description 18
- 244000203593 Piper nigrum Species 0.000 claims description 17
- 235000008184 Piper nigrum Nutrition 0.000 claims description 17
- 235000013614 black pepper Nutrition 0.000 claims description 17
- 150000003839 salts Chemical class 0.000 claims description 17
- 229940041514 candida albicans extract Drugs 0.000 claims description 15
- 239000000284 extract Substances 0.000 claims description 15
- 235000013599 spices Nutrition 0.000 claims description 15
- 239000012138 yeast extract Substances 0.000 claims description 15
- 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 description 14
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 14
- 229920002472 Starch Polymers 0.000 claims description 14
- 239000006071 cream Substances 0.000 claims description 14
- 239000008103 glucose Substances 0.000 claims description 14
- 239000004302 potassium sorbate Substances 0.000 claims description 14
- 235000010241 potassium sorbate Nutrition 0.000 claims description 14
- 229940069338 potassium sorbate Drugs 0.000 claims description 14
- 235000019698 starch Nutrition 0.000 claims description 14
- 239000008107 starch Substances 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 11
- 235000013555 soy sauce Nutrition 0.000 claims description 9
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 210000004907 gland Anatomy 0.000 claims description 5
- 239000008236 heating water Substances 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 239000012535 impurity Substances 0.000 claims description 2
- 210000003205 muscle Anatomy 0.000 claims description 2
- 235000019645 odor Nutrition 0.000 claims description 2
- 229940107081 black pepper preparation Drugs 0.000 claims 1
- 230000008439 repair process Effects 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 240000009164 Petroselinum crispum Species 0.000 abstract 1
- 230000008901 benefit Effects 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 238000010411 cooking Methods 0.000 description 6
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 235000013343 vitamin Nutrition 0.000 description 5
- 239000011782 vitamin Substances 0.000 description 5
- 229940088594 vitamin Drugs 0.000 description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- 230000002785 anti-thrombosis Effects 0.000 description 4
- 239000003146 anticoagulant agent Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000011574 phosphorus Substances 0.000 description 3
- 229910052698 phosphorus Inorganic materials 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- BGKHCLZFGPIKKU-UHFFFAOYSA-N (13E,15S)-15-hydroxy-9-oxo-prosta-10,13-dienoic acid Natural products CCCCCC(O)C=CC1C=CC(=O)C1CCCCCCC(O)=O BGKHCLZFGPIKKU-UHFFFAOYSA-N 0.000 description 2
- 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 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 210000004204 blood vessel Anatomy 0.000 description 2
- 230000002950 deficient Effects 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 235000012680 lutein Nutrition 0.000 description 2
- 229960005375 lutein Drugs 0.000 description 2
- 239000001656 lutein Substances 0.000 description 2
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 description 2
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000002417 nutraceutical Substances 0.000 description 2
- 235000021436 nutraceutical agent Nutrition 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 238000000386 microscopy Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 238000012549 training Methods 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The present invention relates to a kind of novel foodstuffs full of nutrition, delicious flavour is with health role --- and blood pressure lowering mends iron lamb liver sauce can, is made of raw materials such as sheep liver, onion powder, parsley powder.The present invention is also related to the preparation method that a kind of blood pressure lowering mends iron lamb liver sauce can, including stirring, mixing, sterilizing.Blood pressure lowering of the present invention mends that iron lamb liver sauce can color is uniform, faint scent free from extraneous odour, and smooth in taste is fine and smooth, delicious flavour, full of nutrition.It is preparation method simple economy that the present invention uses, easily operated.
Description
Technical field
The present invention relates to food processing field, esp meat based article processing technique fields.
Background technique
Sheep liver refers to the liver of animal sheep, main component carbohydrate, fat, protein, fat, ash content, calcium, phosphorus,
Iron, thiamine, niacin, ascorbic acid, vitamin are a kind of nutraceutical rich in vitamin A and phosphorus.Nourishing the liver, improving eyesight are mended
Blood, clearind deficient heat.General population is edible.Sheep liver food variety protection is single at present, and is not easy to store and transport, with life
Horizontal raising, the quickening that people's lives section gathers, a kind of sheep liver instant product that health value is high are urgently developed, and are met modern
Man's Demands.
It is rich in prostaglandin A in onion, blood vessel can be expanded, reduce blood viscosity, reduce blood pressure, increase coronary flow
Amount, the effect of antithrombotic.
Containing vitamins and mineral compositions such as a large amount of carrotene, lutein, vitamin C, vitamin E, vitamin Ks in parsley
Have directly or the effects of anti-oxidant, anti-inflammatory, the norcholesterol, blood pressure lowering, antithrombotic of auxiliary.
Meanwhile sheep liver and parsley are all rich in iron, it can be in supplement human body to the needs of iron.
In the prior art there is not yet sheep liver to be made to the report of meat pulp can.
Summary of the invention
Technical problem to be solved by the invention is to provide a kind of delicious flavours, blood pressure lowering full of nutrition, smooth in taste
Mend iron lamb liver sauce can.
Another technical problem to be solved by this invention is to provide a kind of preparation side of blood pressure lowering benefit iron lamb liver sauce can
Method, so that this method economical and convenient, easily operated.
In order to solve the above-mentioned technical problem, the present invention proposes following technical proposal:
A kind of blood pressure lowering benefit iron lamb liver sauce can, it is characterised in that the blood pressure lowering mends iron lamb liver sauce can by following raw materials according
It is made: sheep liver powder, salt, glucose, cream, starch, soy sauce, brandy, black pepper, onion powder, yeast extract, parsley
Powder, spice extract, potassium sorbate, water.
Preferably, the sheep liver powder the preparation method is as follows: the immersion of new fresh sheep liver clear water removes odors and bloodstain, drain the water
Afterwards remove sheep liver muscle and film, cutter by sheep liver be trimmed to rule -28 DEG C of cold storage of cuboid, with meat slicer by sheep liver thickness about
The thin slice of 2mm, then sheep liver is sliced thaw at RT, and 40-60 DEG C is dried to water content 2%-10%, pulverizes, and crosses 200 meshes
Net to get.
Preferably, the onion powder the preparation method is as follows: fresh onion is cut into the fourth block of 1cm*1cm, by every ocean 100g
Green onion fourth adds the ratio of 1-4g that salt is added, and 30-50 DEG C of baking oven be dehydrated to water content≤8%, crushed 200 mesh screens to get.
Preferably, the black pepper the preparation method is as follows: take fresh black pepper natural drying to water content≤8%,
Sorting removal of impurities, crushed 200 mesh screens to get.
The yeast extract, 25 DEG C of constant temperature incubation yeast make it into decline phase, and thallus self-dissolving occurs in microscopy, carry out
It is concentrated in vacuo to 70-80 ° of Bx.
The spice extract, crushed 200 mesh screens to get.
Preferably, the quality proportioning of the raw material is as follows: 40.0-60.0 parts of sheep liver powder, 1.0-5.0 parts of salt, glucose
0.1-3.0 parts, 1.0-10.0 parts of cream, 10.0-30.0 parts of starch, 1-6 parts of soy sauce, 0.1-4.0 parts of brandy, black pepper
0.1-1.5 parts, 0.1-3.0 parts of onion powder, 0.1-2.0 parts of yeast extract, 0.1-5.0 parts of parsley powder, spice extract
0.1-0.5 parts, 0.05-0.1 parts of potassium sorbate.
Preferably, the quality proportioning of the raw material is as follows: 50.0 parts of sheep liver powder, 4.0 parts of salt, 1.5 parts of glucose, cream
8.0 parts, 20.0 parts of starch, 4 parts of soy sauce, 2.0 parts of brandy, 1.5 parts of black pepper, 1.0 parts of onion powder, yeast extract 1.0
Part, 3.0 parts of parsley powder, 0.3 part of spice extract, 0.08 part of potassium sorbate.
The preparation method of blood pressure lowering benefit iron lamb liver sauce can, it is characterised in that the method is made of the following steps:
(1) sheep liver powder, salt, glucose, starch, the brandy for taking formula ratio, add cold water to stir evenly, spare；
(2) black pepper, onion powder, parsley powder of formula ratio are taken, the cream that formula ratio is added stir-fries, and Oil-temperature control exists
It 200 DEG C, then cools to room temperature, it is spare；
(3) yeast extract, the spice extract for taking formula ratio, add cold-water solution, and filtration obtains filtrate, spare；
(4) (1), (2), (3) step resulting material are mixed, cold water is added, the potassium sorbate for adding formula ratio, which is cut, to be mixed
Uniformly；
(5) tinning, 98 DEG C of heating water baths are discharged cold airs, gland, 65 DEG C of sterilizing 40min to get.
Amount of water in preparation process, those skilled in the art can freely be adjusted according to actual needs, therefore, food
Acceptable any amount of water is taken the photograph within protection scope of the present invention by culvert in processing, and it will not go into details herein.
Beneficial effects of the present invention can be proved by following test.
The sensory evaluation of test example blood pressure lowering benefit iron lamb liver sauce can
1 material
Blood pressure lowering mends iron lamb liver sauce can, makes by oneself by embodiment 1,2,3 and 1,2,3 method of reference examples.
2 methods
This sensory evaluation of subjective appreciation method is to choose 10 Majors of Food personage compositions for having received organoleptic examination training
Score value is respectively got by evaluating group member, then take its average value, evaluation criteria such as table 1 using 100 point-scores by evaluation group.
1 sensory evaluation criteria of table
3 results
Test result is shown in Table 2
2 blood pressure lowering of table mends iron lamb liver sauce can sensory score result
| Group | Sense organ overall score | Smell scoring | Mouth feel score | Mouthfeel description |
| Embodiment 1 | 88.7 | 25.4 | 34.9 | Smooth exquisiteness, delicious flavour |
| Reference examples 1 | 64.7 | 24.2 | 13.5 | Smooth exquisiteness degree is bad, and delicate flavour is insufficient |
| Embodiment 2 | 90.4 | 26.3 | 35.7 | Smooth exquisiteness, delicious flavour |
| Reference examples 2 | 64.5 | 25.9 | 11.6 | Smooth exquisiteness degree is bad, and delicate flavour is insufficient |
| Embodiment 3 | 92.3 | 26.5 | 37.6 | Smooth exquisiteness, delicious flavour |
| Reference examples 3 | 66.4 | 26.1 | 14.3 | Smooth exquisiteness degree is bad, and delicate flavour is insufficient |
The result shows that uniform, the faint scent free from extraneous odour using the blood pressure lowering benefit iron lamb liver sauce can color of the invention processed, smooth
Fine and smooth, delicious flavour.
As a result it is also shown that substituting common cooking wine with brandy, deodorization effect same as cooking wine can be not only obtained, more
The mouthfeel of lamb liver sauce can be improved, so that the smooth fine and smooth, delicious flavour of lamb liver sauce, effect are far superior to cooking wine.
Sheep liver is a kind of nutraceutical rich in vitamin A and phosphorus.Nourishing the liver, improving eyesight are enriched blood, clearind deficient heat.
It is rich in prostaglandin A in onion, blood vessel can be expanded, reduce blood viscosity, reduce blood pressure, increase coronary flow
Amount, the effect of antithrombotic.
Containing vitamins and mineral compositions such as a large amount of carrotene, lutein, vitamin C, vitamin E, vitamin Ks in parsley
Have directly or the effects of anti-oxidant, anti-inflammatory, the norcholesterol, blood pressure lowering, antithrombotic of auxiliary.
Meanwhile sheep liver and parsley are all rich in iron, it can be in supplement human body to the needs of iron.
Above-mentioned raw materials cooperate, full of nutrition, and healthcare function is strong, can play certain decompression blood tonification effect.
In order to preferably illustrate technical solution, the present invention is further illustrated With reference to embodiment, but
Protection scope of the presently claimed invention is not limited to the following example.It is all according to any equivalent variations made by the present patent application range,
It should be within protection scope of the present invention.
Specific embodiment
Embodiment 1
The preparation of blood pressure lowering benefit iron lamb liver sauce can
Formula:
40.0 parts of sheep liver powder, 1.0 parts of salt, 0.1 part of glucose, 1.0 parts of cream, 10.0 parts of starch, 1 part of soy sauce, brandy
0.1 part, 0.1 part of black pepper, 0.1 part of onion powder, 0.1 part of yeast extract, 0.1 part of parsley powder, spice extract 0.1
Part, 0.05 part of potassium sorbate.
Preparation method:
(1) sheep liver powder, salt, glucose, starch, the brandy for taking formula ratio, add cold water to stir evenly, spare；
(2) black pepper, onion powder, parsley powder of formula ratio are taken, the cream that formula ratio is added stir-fries, and Oil-temperature control exists
It 200 DEG C, then cools to room temperature, it is spare；
(3) yeast extract, the spice extract for taking formula ratio, add cold-water solution, and filtration obtains filtrate, spare；
(4) (1), (2), (3) step resulting material are mixed, cold water is added, the potassium sorbate for adding formula ratio, which is cut, to be mixed
Uniformly；
(5) tinning, 98 DEG C of heating water baths are discharged cold airs, gland, 65 DEG C of sterilizing 40min to get.
Reference examples 1
Brandy in formula is substituted for the cooking wine of equivalent, remaining same embodiment 1.
Embodiment 2
The preparation of blood pressure lowering benefit iron lamb liver sauce can
Formula:
60.0 parts of sheep liver powder, 5.0 parts of salt, 3.0 parts of glucose, 10.0 parts of cream, 30.0 parts of starch, 6 parts of soy sauce, brandy
4.0 parts, 1.5 parts of black pepper, 3.0 parts of onion powder, 2.0 parts of yeast extract, 5.0 parts of parsley powder, spice extract 0.5
Part, 0.1 part of potassium sorbate.
Preparation method:
(1) sheep liver powder, salt, glucose, starch, the brandy for taking formula ratio, add cold water to stir evenly, spare；
(2) black pepper, onion powder, parsley powder of formula ratio are taken, the cream that formula ratio is added stir-fries, and Oil-temperature control exists
It 200 DEG C, then cools to room temperature, it is spare；
(3) yeast extract, the spice extract for taking formula ratio, add cold-water solution, and filtration obtains filtrate, spare；
(4) (1), (2), (3) step resulting material are mixed, cold water is added, the potassium sorbate for adding formula ratio, which is cut, to be mixed
Uniformly；
(5) tinning, 98 DEG C of heating water baths are discharged cold airs, gland, 65 DEG C of sterilizing 40min to get.
Reference examples 2
Brandy in formula is substituted for the cooking wine of equivalent, remaining same embodiment 2.
Embodiment 3
The preparation of blood pressure lowering benefit iron lamb liver sauce can
Formula:
50.0 parts of sheep liver powder, 4.0 parts of salt, 1.5 parts of glucose, 8.0 parts of cream, 20.0 parts of starch, 4 parts of soy sauce, brandy
2.0 parts, 1.5 parts of black pepper, 1.0 parts of onion powder, 1.0 parts of yeast extract, 3.0 parts of parsley powder, spice extract 0.3
Part, 0.08 part of potassium sorbate.
Preparation method:
(1) sheep liver powder, salt, glucose, starch, the brandy for taking formula ratio, add cold water to stir evenly, spare；
(2) black pepper, onion powder, parsley powder of formula ratio are taken, the cream that formula ratio is added stir-fries, and Oil-temperature control exists
It 200 DEG C, then cools to room temperature, it is spare；
(3) yeast extract, the spice extract for taking formula ratio, add cold-water solution, and filtration obtains filtrate, spare；
(4) (1), (2), (3) step resulting material are mixed, cold water is added, the potassium sorbate for adding formula ratio, which is cut, to be mixed
Uniformly；
(5) tinning, 98 DEG C of heating water baths are discharged cold airs, gland, 65 DEG C of sterilizing 40min to get.
Reference examples 3
Brandy in formula is substituted for the cooking wine of equivalent, remaining same embodiment 3.
To the above description of embodiment, it is intended to enable those skilled in the art to realize or use the present invention.To upper
The a variety of modifications for stating embodiment will be apparent to an artistan of ordinary skill.Therefore, the present invention is protected
The range of shield will not be limited to embodiment listed above.
Claims (7)
1. a kind of blood pressure lowering mends iron lamb liver sauce can, it is characterised in that the blood pressure lowering mends iron lamb liver sauce can by following raw materials according system
At: sheep liver powder, salt, glucose, cream, starch, soy sauce, brandy, black pepper, onion powder, yeast extract, parsley powder,
Spice extract, potassium sorbate, water.
2. a kind of blood pressure lowering according to claim 1 mends iron lamb liver sauce can, it is characterised in that the preparation of the sheep liver powder
Method is as follows: new fresh sheep liver clear water immersion removes odors and bloodstain, the muscle and film of sheep liver is removed after draining the water, cutter repairs sheep liver
- 28 DEG C of cold storage of cuboid of rule are made into, with meat slicer by the thin slice of sheep liver thickness about 2mm, then sheep liver is sliced thaw at RT,
40-60 DEG C is dried to water content 2%-10%, pulverize, cross 200 mesh screens to get.
3. a kind of blood pressure lowering according to claim 1 mends iron lamb liver sauce can, it is characterised in that the preparation of the onion powder
Method is as follows: fresh onion is cut into the fourth block of 1cm*1cm, adds the ratio of 1-4g salt that salt, 30- is added in every 100g diced onion
50 DEG C of baking ovens are dehydrated to water content≤8%, crushed 200 mesh screens to get.
4. a kind of blood pressure lowering according to claim 1 mends iron lamb liver sauce can, it is characterised in that the system of the black pepper
Preparation Method is as follows: take fresh black pepper natural drying to water content≤8%, sorting removal of impurities, crushed 200 mesh screens to get.
5. a kind of blood pressure lowering according to claim 1-4 mends iron lamb liver sauce can, it is characterised in that the raw material
Quality proportioning it is as follows: 40.0-60.0 parts of sheep liver powder, 1.0-5.0 parts of salt, 0.1-3.0 parts of glucose, 1.0-10.0 parts of cream,
10.0-30.0 parts of starch, 1-6 parts of soy sauce, 0.1-4.0 parts of brandy, 0.1-1.5 parts of black pepper, 0.1-3.0 parts of onion powder,
0.1-2.0 parts of yeast extract, 0.1-5.0 parts of parsley powder, 0.1-0.5 parts of spice extract, 0.05-0.1 parts of potassium sorbate.
6. a kind of blood pressure lowering according to claim 5 mends iron lamb liver sauce can, it is characterised in that the quality of the raw material is matched
Than as follows: 50.0 parts of sheep liver powder, 4.0 parts of salt, 1.5 parts of glucose, 8.0 parts of cream, 20.0 parts of starch, 4 parts of soy sauce, brandy
2.0 parts, 1.5 parts of black pepper, 1.0 parts of onion powder, 1.0 parts of yeast extract, 3.0 parts of parsley powder, spice extract 0.3
Part, 0.08 part of potassium sorbate.
7. any one of -6 blood pressure lowering mend the preparation method of iron lamb liver sauce can according to claim 1, it is characterised in that described
Method be made of the following steps:
(1) sheep liver powder, salt, glucose, starch, the brandy for taking formula ratio, add cold water to stir evenly, spare；
(2) black pepper, onion powder, parsley powder of formula ratio are taken, the cream that formula ratio is added stir-fries, Oil-temperature control at 200 DEG C,
It then cools to room temperature, it is spare；
(3) yeast extract, the spice extract for taking formula ratio, add cold-water solution, and filtration obtains filtrate, spare；
(4) (1), (2), (3) step resulting material are mixed, cold water is added, the potassium sorbate for adding formula ratio, which is cut, to be mixed uniformly；
(5) tinning, 98 DEG C of heating water baths are discharged cold airs, gland, 65 DEG C of sterilizing 40min to get.
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| CN201811079569.6A CN109198592A (en) | 2018-09-17 | 2018-09-17 | A kind of blood pressure lowering mends iron lamb liver sauce can and preparation method thereof |
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| CN112889933A (en) * | 2021-03-09 | 2021-06-04 | 汪智强 | Health-care nutrient oil with functions of resisting fatigue and reducing blood fat |
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