CN109380661A - Standardize mutton ginseng and astragali casserole flavouring material formula - Google Patents
Standardize mutton ginseng and astragali casserole flavouring material formula Download PDFInfo
- Publication number
- CN109380661A CN109380661A CN201710686090.8A CN201710686090A CN109380661A CN 109380661 A CN109380661 A CN 109380661A CN 201710686090 A CN201710686090 A CN 201710686090A CN 109380661 A CN109380661 A CN 109380661A
- Authority
- CN
- China
- Prior art keywords
- mutton
- condiment
- ginseng
- astragali casserole
- taste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of flavouring material formula of mutton ginseng and astragali casserole and stew method, it is matched more particularly to various condiment required for mutton ginseng and astragali casserole, it include: that the red green onion 40g of sand ground, fresh ginger 35g, Chinese prickly ash 1.2g, 2000 meters of height above sea level distinctive plateau Mongollian Thyme Herb 0.8g, natural Shahu Lake crystal salt 8g are constituted, the present invention is independent inner wrapping, is once just being used on the mutton of 1KG.The present invention is characterized in that being formed using natural and unique condiment preparation, and use properly ratio and simply production method, due to being largely experience rough addition condiment of the local resident according to oneself in present market, the uniformity of taste is not ensured that, another part is that the flavor pack sold in market does not reach standardization, some is also without detailed operation instruction, so the present invention not only solves the not standardized problem that mutton ginseng and astragali casserole present in existing market uses condiment, even more solves the problems, such as mutton ginseng and astragali casserole taste disunity, not delicious.
Description
Technical field
The invention belongs to the determination technical fields of food standard, and in particular to various tune required for mutton ginseng and astragali casserole standardizes
Material proportion, one kind is standardized to stew mutton flavouring material formula.
Background technique
Mutton ginseng and astragali casserole condiment common in life is substantially everybody according to the experience of oneself accumulation for a long time, substantially now
Add it is some it is daily in common condiment, there is no exquisite to go to stew in proportion, thus do not ensure that the standard of taste with
It is unified.And the present invention is exactly to have carried out particular study and research and development to mutton condiment is stewed according to this defect, can solve city
The deficiency of mutton ginseng and astragali casserole condiment on field can make the methodological standardization of mutton ginseng and astragali casserole, taste unitized.
Summary of the invention
The purpose of invention: present invention mainly solves the standardization of mutton ginseng and astragali casserole method and the skimble-scamble problem of taste；
Technology solves: existing mutton ginseng and astragali casserole several ways in the market: A, local resident is according to oneself the rough addition tune of experience
Material, which stews, and experience is with proficiency relationship, is not able to maintain a kind of taste；B, the packaging mutton of market sale does not have detailed add
The explanation of flavouring material；C, the sale of another part is equipped with some condiment, but does not standardize.It is real based on problem above
The standardization of existing mutton ginseng and astragali casserole method and the standardization of taste, this flavor pack of special open hair match mutton ginseng and astragali casserole using condiment
Than upper standardization, make the available unification of mutton ginseng and astragali casserole taste and standard；
Beneficial aspects: i.e. the present invention can make mutton ginseng and astragali casserole stew process standardization, the mutton taste standardization for stewing out；
Specific embodiment: to 1kg according to herding mutton ginseng and astragali casserole block, the flavouring material formula of outfit include: the red green onion 40g of sand ground, fresh ginger 35g,
Chinese prickly ash 1.2g, 2000 meters of height above sea level distinctive plateau Mongollian Thyme Herb 0.8g, natural Shahu Lake crystal salt 8g；A: 1 liter of water is added in pot, and adds
Incarnation with the condiment got ready；B: opening middle excessive internal heat and stewed, and mutton is stirred evenly up and down after opening and (stirred every 5 minutes by water
Once)；C: after boiling water boiling 15 divides, using pressure cooker instead, (generally suppresses 25 according to the soft or hard modulation for carrying out the time of personal preference meat
Minute) D: appropriate chopped spring onion (according to personal taste) is added after uncapping and gets out.
Claims (3)
1. a kind of mutton ginseng and astragali casserole formula, including unique mutton ginseng and astragali casserole condiment.
2. standardization mutton ginseng and astragali casserole flavouring material formula according to claim 1, which is characterized in that solve the standard of mutton ginseng and astragali casserole method
Change and the skimble-scamble problem of taste；Under conditions of not changing various condiment characters, by 1kg according to the condiment of shepherd meat piece and outfit
Formula includes: the red green onion 40g of sand ground, fresh ginger 35g, Chinese prickly ash 1.2g, 2000 meters of height above sea level distinctive plateau Mongollian Thyme Herb 0.8g, days
Right Shahu Lake crystal salt: 8g, A: being added 1 liter of water in pot, and meat is added and matches the condiment got ready；B: opening middle excessive internal heat and stewed, water
Mutton is stirred evenly to (primary every stirring in 5 minutes) up and down after opening；C: after boiling water boiling 15 divides, pressure cooker is used instead, according to individual
Soft or hard modulation (the general compacting 25 minutes) D for carrying out the time of hobby meat: appropriate chopped spring onion is added after uncapping (according to population
Taste) it gets out.
3. flavouring material formula according to claim 2 is stewed with mutton, the mutton for stewing out can be made, taste is fresh
Beauty also can solve the deficiency of existing mutton ginseng and astragali casserole condiment in the market, in the market existing mutton ginseng and astragali casserole several ways: A, local to occupy
The people stew according to the rough addition condiment of experience of oneself and experience is with proficiency relationship, is not able to maintain a kind of taste；B, city
The packaging mutton of field sale does not have the explanation of detailed addition condiment；C, the sale of another part is equipped with some condiment, still
Do not standardize;Based on problem above, to realize the standardization of mutton ginseng and astragali casserole method and the standardization of taste, this condiment of special open hair
Packet is standardized mutton ginseng and astragali casserole being matched using condiment, makes the available unification of mutton ginseng and astragali casserole taste and standard.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710686090.8A CN109380661A (en) | 2017-08-11 | 2017-08-11 | Standardize mutton ginseng and astragali casserole flavouring material formula |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710686090.8A CN109380661A (en) | 2017-08-11 | 2017-08-11 | Standardize mutton ginseng and astragali casserole flavouring material formula |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109380661A true CN109380661A (en) | 2019-02-26 |
Family
ID=65414115
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710686090.8A Pending CN109380661A (en) | 2017-08-11 | 2017-08-11 | Standardize mutton ginseng and astragali casserole flavouring material formula |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109380661A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876093A (en) * | 2012-12-19 | 2014-06-25 | 天津市兰氏调味品有限公司 | Composite seasoning for stewing mutton |
| CN104137993A (en) * | 2013-05-07 | 2014-11-12 | 榆林市普惠酒业集团有限公司 | Novel method for mutton stewed in iron pan |
| CN104544155A (en) * | 2014-12-25 | 2015-04-29 | 吕艳洁 | Preparation method of stewed mutton |
| CN105325893A (en) * | 2015-11-30 | 2016-02-17 | 吴远瑜 | Preparation method for stewed mutton |
| CN106722222A (en) * | 2016-11-10 | 2017-05-31 | 鄂尔多斯市绿食保山羊食品有限公司 | The preparation method of mutton ginseng and astragali casserole |
-
2017
- 2017-08-11 CN CN201710686090.8A patent/CN109380661A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876093A (en) * | 2012-12-19 | 2014-06-25 | 天津市兰氏调味品有限公司 | Composite seasoning for stewing mutton |
| CN104137993A (en) * | 2013-05-07 | 2014-11-12 | 榆林市普惠酒业集团有限公司 | Novel method for mutton stewed in iron pan |
| CN104544155A (en) * | 2014-12-25 | 2015-04-29 | 吕艳洁 | Preparation method of stewed mutton |
| CN105325893A (en) * | 2015-11-30 | 2016-02-17 | 吴远瑜 | Preparation method for stewed mutton |
| CN106722222A (en) * | 2016-11-10 | 2017-05-31 | 鄂尔多斯市绿食保山羊食品有限公司 | The preparation method of mutton ginseng and astragali casserole |
Non-Patent Citations (1)
| Title |
|---|
| 要考博了: "炖羊肉https://www.xiachufang.com/recipe/1871820", 《下厨房》 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190226 |
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| WD01 | Invention patent application deemed withdrawn after publication |