CN109527430A - Preparation method of rice-flavor mutton chops - Google Patents
Preparation method of rice-flavor mutton chops Download PDFInfo
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- CN109527430A CN109527430A CN201811546327.3A CN201811546327A CN109527430A CN 109527430 A CN109527430 A CN 109527430A CN 201811546327 A CN201811546327 A CN 201811546327A CN 109527430 A CN109527430 A CN 109527430A
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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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; 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
- 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
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- 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)
- Mycology (AREA)
- Microbiology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a preparation method of rice-flavor mutton chops, which comprises the following steps: cooling fresh mutton chops, removing acid, cutting, cleaning, adding pickling solution into mutton chops, pickling for 6-8h, coating flavoring on the surface of pickled mutton chops, refrigerating overnight to obtain secondary pickled mutton chops, and baking by sections. The rice-flavor mutton chop prepared by the method is golden in color, crisp but not greasy in meat, mellow in flavor, small in intestine and stomach burden, natural in used raw materials, and has the effects of tonifying spleen and stomach and building body.
Description
Technical field
The present invention relates to a kind of preparation methods of mutton chop, and in particular to a kind of preparation side of the mutton chop with rice Flavor
Method belongs to food processing technology field.
Background technique
Mutton is warm-natured, and with warmly invigorating spleen and stomach, liver kidney, enrich blood Wen Jing and other effects.The meat girth of a garment of mutton chop combines, and quality is soft,
Nutritive value is high, and its to pulmonary tuberculosis, bronchitis, asthma, anaemia, postpartum is qi-blood deficiency, abdomen crymodynia, physically weak chilly,
Malnutrition, soreness and weakness of waist and knees, impotence and premature ejaculation and all cold of insufficiency type illnesss have very big benifit.There are many more for the cooking methods of mutton chop
Sample, roast mutton chops is because it tenders with a crispy crust, and taste is aromatic and golden yellow color receives the favor of people.
Glycyrrhizic acid is the highest triterpenoid of content in Radix Glycyrrhizae, is the natural antidote being of great rarity, by significantly promoting
Into cortex hormone of aadrenaline act on, for flight against senium of human body, anti-inflammatory, decompression, enhancing immunity of organisms, improve physiological function,
Improve hyperlipemia, maintains water-electrolyte metabolism balance, and it is also important natural sweetener.
Antrodia camphorata is the distinctive wild fungi of TaiWan, China also known as antrodia, camphor tree mushroom, cinnamomum kanahirai hay mushroom, red antrodia, blood ganoderma lucidum, ox
Antrodia growing environment is more harsh, the surface of saprophytic hollow inside or the trunk that lodges in cinnamomum kanehirai trunk.TaiWan, China original is lived
The people, which think that Antrodia camphorata has, relieves the effect of alcohol, solves food poisoning, only diarrhea and antiemetic effect, can treat hepatic disease and alleviates physical strength
Overdraw symptom.Modern pharmacological studies have shown that Antrodia camphorata has antitumor, liver protection, immunological regulation, blood pressure lowering, norcholesterol etc. raw
Reason activity.
In existing baking mutton chop method, in order to make mutton chop reach tender with a crispy crust, taste is aromatic etc. requires, be added a large amount of
Water-retaining agent, rejuvenator, essence are used for a long time, cause security risk to human health.And existing mutton chop is in use, easily cause
It gets angry, over-burden for stomach.
Summary of the invention
For Yi Shanghuo after edible mutton existing in the prior art, the excessive problem of additive additional amount, the present invention is logical
Chinese medicine pickling liquid is crossed, a kind of preparation method of rice perfume (or spice) mutton chop is provided, the rice perfume (or spice) mutton chop golden yellow color of preparation, meat is crisp and oiliness, wind
Taste is mellow, and stomach burden raw material that is smaller and using is natural, has effects that invigorating spleen and reinforcing stomach, keeps fit and healthy.
The present invention to achieve the goals above used by technical solution are as follows:
1) after segmentation cleans up pickling liquid is added in mutton chop by the cooling acid discharge of fresh mutton chop, pickles 6-8h；
2) seasoning is smeared on the mutton chop surface pickled in the step (1), and refrigerated overnight obtains secondary marinated mutton chop；
3) honey lemon water is uniformly applied to secondary marinated mutton chop surface, be subsequently placed in preheating oven, segmentation is roasting
System, the mutton chop prepared.
Above-mentioned mutton chop is 5:2 with the mass ratio of pickling liquid.
The refrigerated storage temperature is 5-8 DEG C.
The pickling liquid is to be prepared from the following raw materials: Radix Glycyrrhizae 5-10%, rhizoma polygonati 1-3%, cassia seed 1-3%, honeysuckle 1-
3%, campanulaceae 1-3%, pueraria lobata 1-3%, fructus lycii 0.5-1.0%, hawthorn 1-3%, Chinese yam 1-3%, sanchi flower 1-3%, radix scutellariae
0.5-1.5%, root of Dahurain angelica 0.5-1.5%, Radix Ophiopogonis 0.5-1.5%, lemon tablet 0.5-1.5%, Antrodia camphorata 5-10%, water surplus；Institute
Stating percentage is mass percent.
The pickling liquid the preparation method comprises the following steps:
(1) by Radix Glycyrrhizae, rhizoma polygonati, cassia seed, honeysuckle, campanulaceae, pueraria lobata, fructus lycii, hawthorn, Chinese yam, sanchi flower, radix scutellariae,
The root of Dahurain angelica, Antrodia camphorata, water is added in lemon tablet at Radix Ophiopogonis, impregnates 3-6h, and rear mild fire tanning 60min is boiled in heating, and filtering obtains filtrate；
(2) lemon tablet is added in filtrate, stands 30min after mixing evenly, is carried out with crocus cloth weight physical compression secondary
After filtering.
The crocus cloth is nylon wire gauze, and aperture is 150-300 mesh.
The seasoning includes following ingredient: the percentage is the weight percent that each ingredient accounts for fresh mutton chop, spiced
Powder 0.5%, salt 1.0%, white sugar 0.3%, cumin powder 0.5%, turmeric 0.5%, black pepper 0.2%, onion powder 1.0%.
The mass concentration of the honey lemon water is that 0.5%, wherein honey and the mass ratio of lemon are 3:2.
The segmentation baking then heats to 120-140 DEG C of baking to be baked 20-30min at 80-100 DEG C first
80-100min, then it is warming up to 140-160 DEG C of baking 20-25min, finally it is cooled to 80-90 DEG C of baking 10-15min.
Theory of traditional Chinese medical science is carried out the fusion of science by the present invention with food processing, is contained citric acid in lemon tablet, can be chelated
The heavy metal ion of pickling liquid, honeysuckle, cassia seed have synergistic effect with citric acid, can delay taking off for monascorubin
Color keeps the color of mutton in curing process, and honeysuckle can slow down excessive internal heat, and hawthorn combines with the protein in mutton, energy
The smell of mutton for enough mitigating mutton, increases its tenderness and mouthfeel.Glycyrrhizic acid rich in Radix Glycyrrhizae has the significant promotion kidney upper limit
The effect of cortin, is also important natural sweetener, can improve the mouthfeel of baking mutton chop, reduce the rich sense of mutton.
The addition of Antrodia camphorata increases the nutritive value of mutton chop, does not have a negative impact to mutton chop flavor not only, but also with Radix Glycyrrhizae etc.
Edible medicinal material together forms special rice Flavor, does not need additionally to add edible essence.Using the Buddhist nun of 150-300 mesh
Imperial net crocus cloth carries out secondary filter to Chinese medicine pickling liquid, so that filtrate is clarified, does not contain fine solid particles object, makes mutton mouth
Feel more smooth.The mutton chop pickled using the pickling liquid gives out special rice fragrance in baking, and with health role,
It is often edible, it can improve the immunity of the human body, relieve fatigue, build up health.
In the preparation method of offer of the invention, temperature is baked by strict control, makes crisp inner tender outside the mutton chop of preparation, perfume
Gas protrusion, unique flavor, full of nutrition, the honey lemon water of suitable concentration is soaked on surface, and roasted mutton chop sugariness is moderate, color
It is golden yellow.
Beneficial effects of the present invention:
Mutton chop is pickled by Chinese medicine pickling liquid, the smell of mutton of mutton chop is reduced, increases its soft degree, have adjusted Radix Glycyrrhizae in pickling liquid
Dosage, and additionally incorporated Antrodia camphorata, not only increased the health-care efficacy of mutton chop, while roasted mutton chop has special rice
Flavor, it is often edible, it can improve the immunity of the human body, relieve fatigue, build up health.
Specific embodiment
Below with reference to embodiment, the invention will be further described, but the scope of protection of the present invention is not limited thereto.
Embodiment 1
The preparation of pickling liquid: according to formula by Radix Glycyrrhizae 5%, rhizoma polygonati 2%, cassia seed 1%, honeysuckle 2%, campanulaceae 3%, Pueraria lobota
Root 3%, fructus lycii 1%, hawthorn 2.5%, Chinese yam 2.5%, radix scutellariae 1.5%, the root of Dahurain angelica 0.8%, sanchi flower 1.5%, Radix Ophiopogonis
1.5%, lemon tablet 2%, Antrodia camphorata 8% mixes after weighing, and the water of surplus is added, and impregnates 6h, and rear mild fire tanning is boiled in heating
60min, filtering, obtains filtrate；Lemon tablet 0.5% is added in filtrate, after standing 30min after mixing evenly, with 150 mesh nylon spun yarns
After cloth weight physical compression secondary filter.
A kind of preparation method of the mutton chop with rice Flavor, comprising the following steps:
1) by after the cooling acid discharge of fresh mutton chop, segmentation cleaning by mutton chop and pickling liquid 5:2 in mass ratio, stirs evenly, salts down
System 8 hours；
2) seasoning is smeared on the mutton chop surface pickled in the step (1), and temperature refrigerated in refrigerator for 8 DEG C
Night obtains secondary marinated mutton chop；
The seasoning includes following ingredient: the percentage is the weight percent that each ingredient accounts for fresh mutton chop: spiced
Powder 0.5%, salt 1.0%, white sugar 0.3%, cumin powder 0.5%, turmeric 0.5%, black pepper 0.2%, onion powder 1.0%.
3) the honey hydromel that mass concentration is 0.5% is uniformly applied to secondary marinated mutton chop surface, be subsequently placed in
It preheats in oven, is baked 30min at 100 DEG C first, then heats to 130 DEG C of baking 80min, then be warming up to 160 DEG C of bakings
20min is finally cooled to 90 DEG C of baking 10min, and interval 1-2min is needed to be stirred in cooking process.
Embodiment 2
The preparation of pickling liquid: according to formula by Radix Glycyrrhizae 10%, rhizoma polygonati 2%, cassia seed 1%, honeysuckle 1.5%, campanulaceae
1.8%, pueraria lobata 3%, fructus lycii 1.0%, hawthorn 3%, Chinese yam 3%, sanchi flower 2%, radix scutellariae 1.5%, the root of Dahurain angelica 0.5%, Radix Ophiopogonis
1%, lemon tablet 1%, Antrodia camphorata 5% mixes after weighing, and the water of surplus is added, and impregnates 6h, and rear mild fire tanning is boiled in heating
60min, filtering, obtains filtrate；Lemon tablet 0.5% is added in filtrate, after standing 30min after mixing evenly, with the nylon spun yarn of 250 mesh
After cloth weight physical compression secondary filter.
A kind of preparation method of the mutton chop with rice Flavor, comprising the following steps:
1) by after the cooling acid discharge of fresh mutton chop, segmentation cleaning by mutton chop and pickling liquid 5:2 in mass ratio, stirs evenly, salts down
System 6 hours；
2) seasoning is smeared on the mutton chop surface pickled in the step (1), and temperature refrigerated in refrigerator for 6 DEG C
Night obtains secondary marinated mutton chop；
The seasoning includes following ingredient: the percentage is the weight percent that each ingredient accounts for fresh mutton chop: spiced
Powder 0.5%, salt 1.0%, white sugar 0.3%, cumin powder 0.5%, turmeric 0.5%, black pepper 0.2%, onion powder 1.0%.
3) the honey hydromel that mass concentration is 0.5% is uniformly applied to secondary marinated mutton chop surface, be subsequently placed in
It preheats in oven, is baked 30min at 80 DEG C first, then heats to 120 DEG C of baking 90min, then be warming up to 150 DEG C of bakings
20min is finally cooled to 80 DEG C of baking 13min, and interval 1-2min is needed to be stirred in cooking process.
Comparative example 1
The preparation of pickling liquid: it is 3% that Radix Glycyrrhizae amount, which is added, is added without Antrodia camphorata, remaining is the same as embodiment 1.
Comparative example 2
The preparation of pickling liquid: it is 3% that Radix Glycyrrhizae amount, which is added, Antrodia camphorata 3% is added, remaining is the same as embodiment 1.
Sensory evaluation test
The mutton chop that embodiment 1-2 and comparative example 1-2 are prepared carries out sensory quality assessment.
Mutton chop score value is analyzed using seven degree of methods in fuzzy mathematics, comment domain are as follows:
1 point: being most difficult to receive
2 points: more difficult receiving
3 points: slightly difficult to receive
4 points: receiving reluctantly
5 points: being slightly easily accepted by
6 points: acceptant
7 points: being most easily accepted by
Set the evaluation field of mutton chop: color, fragrance, smell of mutton, posture.
Evaluation group is formed by trained 30 people sensory evaluation person, is scored according to standardized sensory evaluation's program.
Evaluation scores are shown in Table 1
| Example No. | Embodiment 1 | Embodiment 2 | Comparative example 1 | Comparative example 2 |
| Total score | 6.8 | 6.9 | 5.5 | 5.1 |
Evaluation result shows that its sensory evaluation testing evaluation of mutton chop obtained by embodiment 1-2 is significantly higher than comparative example.
And when being added without Antrodia camphorata, using the roasted mutton chop of the technique of comparative example 1, there is no rice Flavor.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by the limit of embodiment
System, other any changes made without departing from the spirit and principles of the present invention, modification, combination, substitution, simplification should be
Equivalence replacement mode, is included within the scope of the present invention.
Claims (7)
1. a kind of preparation method of rice perfume (or spice) mutton chop, which comprises the following steps:
1) after segmentation cleans up pickling liquid is added in mutton chop by the cooling acid discharge of fresh mutton chop, pickles 6-8h；
2) it smears seasoning and obtains secondary marinated mutton chop in refrigerated overnight in the mutton chop surface pickled in the step (1)；
3) honey lemon water is uniformly applied to secondary marinated mutton chop surface, be subsequently placed in preheating oven, segmentation baking, i.e.,
?.
2. preparation method as described in claim 1, it is characterised in that: the mass ratio of the mutton chop and pickling liquid is 5:2, described
The refrigerated storage temperature of refrigerator is 5-8 DEG C.
3. preparation method as claimed in claim 1 or 2, it is characterised in that: the pickling liquid is to be prepared from the following raw materials:
The pickling liquid is to be prepared from the following raw materials: Radix Glycyrrhizae 5-10%, rhizoma polygonati 1-3%, cassia seed 1-3%, honeysuckle 1-3%,
Campanulaceae 1-3%, pueraria lobata 1-3%, fructus lycii 0.5-1.0%, hawthorn 1-3%, Chinese yam 1-3%, sanchi flower 1-3%, radix scutellariae 0.5-
1.5%, root of Dahurain angelica 0.5-1.5%, Radix Ophiopogonis 0.5-1.5%, lemon tablet 0.5-1.5%, Antrodia camphorata 5-10%, water surplus；Described hundred
Score is mass percent.
4. preparation method as described in any one of claims 1-3, which is characterized in that the pickling liquid the preparation method comprises the following steps: will
Radix Glycyrrhizae, rhizoma polygonati, cassia seed, honeysuckle, campanulaceae, pueraria lobata, fructus lycii, hawthorn, Chinese yam, sanchi flower, radix scutellariae, the root of Dahurain angelica, Radix Ophiopogonis, Cinnamomum kanahirai hay
Water is added in sesame, lemon tablet, impregnates 3-6h, rear mild fire tanning 60min is boiled in heating, and filtering obtains filtrate, then adds lemon
Piece stands 30min after mixing evenly, after filtrate is carried out secondary filter with crocus cloth weight physical compression.
5. preparation method according to any one of claims 1-4, which is characterized in that the seasoning contains following ingredient: institute
Stating percentage is the weight percent that each ingredient accounts for fresh mutton chop, five-spice powder 0.5%, salt 1.0%, white sugar 0.3%, cumin powder
0.5%, turmeric 0.5%, black pepper 0.2%, onion powder 1%.
6. preparation method as described in claim 1, which is characterized in that the mass concentration of the honey lemon water is 0.5%,
Middle honey and the mass ratio of lemon are 3:2.
7. preparation method as claimed in any one of claims 1 to 6, it is characterised in that: the segmentation baking is first in 80-100
It is baked 20-30min at DEG C, then heats to 120-140 DEG C of baking 80-100min, then is warming up to 140-160 DEG C of baking 20-
25min is finally cooled to 80-90 DEG C of baking 10-15min.
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