CN110353186A - A kind of cooking methods of yak calf head meat - Google Patents

A kind of cooking methods of yak calf head meat Download PDF

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Publication number
CN110353186A
CN110353186A CN201910779085.0A CN201910779085A CN110353186A CN 110353186 A CN110353186 A CN 110353186A CN 201910779085 A CN201910779085 A CN 201910779085A CN 110353186 A CN110353186 A CN 110353186A
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China
Prior art keywords
grams
yak calf
calf head
yak
cooking methods
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Pending
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CN201910779085.0A
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Chinese (zh)
Inventor
马生贵
马进寿
李青云
陈清文
王辰章
马安玉
张凯新
赵洪录
马秀莲
白永琴
杨双梅
任桂莲
刘春喜
李玲
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Qinghai Datong Cattle Farm
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Qinghai Datong Cattle Farm
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Priority to CN201910779085.0A priority Critical patent/CN110353186A/en
Publication of CN110353186A publication Critical patent/CN110353186A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13General methods of cooking foods, e.g. by roasting or frying using water or steam
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)

Abstract

The invention discloses a kind of cooking methods of yak calf head meat, including major ingredient and auxiliary material, the major ingredient is 1, yak calf head, and the auxiliary material includes ginger, Chinese prickly ash, tsaoko, illiciumverum, oyster sauce, chilli, white sugar, chickens' extract, millet starch, garlic clove, garlic bolt, starch, soy sauce and green salt.The cooking methods of the strict control of the present invention yak calf head meat, pass through the accounting and cooking technology parameter of each component of the cooking methods of strict control yak calf head meat, it ensure that yak calf head meat meat taste, retain and has lockked yak calf head meat nutrient, give full play to the nutritive value of calf head meat, using the cooking methods of the yak calf head meat, rich in protein and amino acid, and the microelements such as carrotene, calcium, phosphorus, fat content is low, heat is high, has remarkable effect to enhancing human body premunition, cell viability and organ dysfunction.

Description

A kind of cooking methods of yak calf head meat
Technical field
The present invention relates to yak calf head meat processing technique field, specially a kind of cooking methods of yak calf head meat.
Background technique
Yak meat is one of vegetable, and production raw material mainly has yak pork rump meat, soya-bean oil etc..Yak meat more other meat containing albumen It is all high, and fat content is all low in the more other meat of fat, and Mineral element content is abundant, amino acid structure ratio more with human body It is close.The poultry kind lives in free of contamination severe cold areas all the year round simultaneously, and it is that people select consumption carnivorous that meat is natural, health care Most ideal product, yak meat is the high-grade meat products of raw material production, and color is reddish brown, and regular shape, smooth, muscle fibre is clear Clear, mouthfeel has certain toughness, soft moderate, chews rear lasting.
In culinary art, traditional cooking methods will cause yak calf head meat and are lost most meat existing yak calf head meat Matter nutrition, microelement are lost, cause meat taste to decline, influence to eat.
Summary of the invention
The purpose of the present invention is to provide a kind of cooking methods of yak calf head meat, pass through strict control yak calf head meat The accounting and cooking technology parameter of each component of cooking methods ensure that yak calf head meat meat taste, retain and lock Yak calf head meat nutrient, gives full play to the nutritive value of calf head meat, rich using the cooking methods of the yak calf head meat Containing protein and the microelements such as amino acid and carrotene, calcium, phosphorus, fat content is low, and heat is high, anti-to enhancing human body Sick power, cell viability and organ dysfunction have remarkable effect, to solve the problems mentioned in the above background technology.
To achieve the above object, the invention provides the following technical scheme: a kind of cooking methods of yak calf head meat, including master Material and auxiliary material.
Preferably, the major ingredient is 1, yak calf head.
Preferably, the auxiliary material include ginger, Chinese prickly ash, tsaoko, illiciumverum, oyster sauce, chilli, white sugar, chickens' extract, millet starch, Garlic clove, garlic bolt, starch, soy sauce and green salt.
Preferably, the ginger, Chinese prickly ash, tsaoko, illiciumverum, oyster sauce, chilli, white sugar, chickens' extract, millet starch, garlic clove, garlic Seedling, starch, soy sauce and green salt quality be respectively as follows: 30-32 grams of ginger, 10-12 grams of Chinese prickly ash, 10-12 grams of tsaoko, it is 10-12 grams octagonal, 5-7 grams of oyster sauce, 5-7 grams of chilli, 10-12 grams of white sugar, 5-7 grams of chickens' extract, 5-7 grams of millet starch, 5-7 grams of garlic clove, 5-7 grams of garlic bolt, 15-17 grams of starch, 30-32 grams of soy sauce, 25-27 grams of green salt.
The present invention also provides a kind of cooking methods of yak calf head meat, include the following steps:
S1: a yak calf head is plucked, and cleaned up spare by yak calf head processing;
S2: boiling filtering, and yak calf head is cooked and is added after cold water and is boiled to 95 degree or more, filtering floating meat foam, when boiling Between be greater than 2min;
S3: boiling charging, according to auxiliary material quality requirement, be added in the pot of step S2 ginger, Chinese prickly ash, tsaoko, illiciumverum, do it is peppery Green pepper, green salt, boil 30-35min;
S4: seasoning charging is added white sugar, chickens' extract, soy sauce and oyster sauce according to auxiliary material quality requirement in pot and is seasoned, seasoned 150-160min is boiled in Cheng Hou, stewing pot high fire;
S5: processing sabot pulls the yak calf head in pot out and processes sabot, spare;
S6: production sauce is cut into chunks with millet starch and garlic bolt, and garlic clove is thinly sliced, and be put into pot plus boiling boil to 95 degree with On;
S7: seasoning thickening soup is added green salt in pot and soy sauce is seasoned, and with starch thickening soup;
S8: sauce leaching lid will can be completed on the sauce mixed up leaching lid to yak calf head.
Preferably, for stainless steel saucepan, the heating rate that cold water boils is controlled in 5- the pot used in step S2 of stating 10℃/min。
Preferably, the auxiliary material, which weighs quality, is weighed using electronic balance.
Preferably, millet starch and garlic bolt are cut into 2cm segment in the step S6, and garlic clove is cut into 5mm thin slice.
Compared with prior art, the beneficial effects of the present invention are: the culinary art side of the strict control of the present invention yak calf head meat Method ensure that yak calf by the accounting and cooking technology parameter of each component of the cooking methods of strict control yak calf head meat Ox head meat meat taste retains and has lockked yak calf head meat nutrient, gives full play to the nutritive value of calf head meat, adopt With the cooking methods of the yak calf head meat, it is rich in protein and the microelements such as amino acid and carrotene, calcium, phosphorus, fat Content is low, and heat is high, has remarkable effect to enhancing human body premunition, cell viability and organ dysfunction.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, below in conjunction with specific embodiment, to this Invention is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, not For limiting the present invention.
A kind of cooking methods of yak calf head meat provided by the invention, auxiliary material and specific embodiment corresponding data such as following table 1:
Embodiment 1
A kind of cooking methods of yak calf head meat, including major ingredient and auxiliary material, the major ingredient are 1, yak calf head, the accessory package Ginger, Chinese prickly ash, tsaoko, illiciumverum, oyster sauce, chilli, white sugar, chickens' extract, millet starch, garlic clove, garlic bolt, starch, soy sauce and green salt are included, The ginger, Chinese prickly ash, tsaoko, illiciumverum, oyster sauce, chilli, white sugar, chickens' extract, millet starch, garlic clove, garlic bolt, starch, soy sauce and blueness Salt quality be respectively as follows: 30 grams of ginger, 10 grams of Chinese prickly ash, 10 grams of tsaoko, 10 grams octagonal, 5 grams of oyster sauce, 5 grams of chilli, 10 grams of white sugar, 5 grams of chickens' extract, 5 grams of millet starch, 5 grams of garlic clove, 5 grams of garlic bolt, 15 grams of starch, 30 grams of soy sauce, 25 grams of green salt.
The present invention also provides a kind of cooking methods of yak calf head meat, include the following steps:
S1: a yak calf head is plucked, and cleaned up spare by yak calf head processing;
S2: boiling filtering, and yak calf head is cooked and is added after cold water and is boiled to 95 degree or more, filtering floating meat foam, when boiling Between be greater than 2min;
S3: boiling charging, according to auxiliary material quality requirement, be added in the pot of step S2 ginger, Chinese prickly ash, tsaoko, illiciumverum, do it is peppery Green pepper, green salt, boil 30min;
S4: seasoning charging is added white sugar, chickens' extract, soy sauce and oyster sauce according to auxiliary material quality requirement in pot and is seasoned, seasoned 150min is boiled in Cheng Hou, stewing pot high fire;
S5: processing sabot pulls the yak calf head in pot out and processes sabot, spare;
S6: production sauce is cut into chunks with millet starch and garlic bolt, and garlic clove is thinly sliced, and be put into pot plus boiling boil to 95 degree with On;
S7: seasoning thickening soup is added green salt in pot and soy sauce is seasoned, and with starch thickening soup;
S8: sauce leaching lid will can be completed on the sauce mixed up leaching lid to yak calf head.
For stainless steel saucepan, the heating rate that cold water boils is controlled in 5 DEG C/min, institute the pot used in step S2 of stating Stating auxiliary material and weighing quality is weighed using electronic balance, and millet starch and garlic bolt are cut into 2cm segment, garlic clove in the step S6 It is cut into 5mm thin slice.
Embodiment 2
A kind of cooking methods of yak calf head meat, including major ingredient and auxiliary material, the major ingredient are 1, yak calf head, the accessory package Ginger, Chinese prickly ash, tsaoko, illiciumverum, oyster sauce, chilli, white sugar, chickens' extract, millet starch, garlic clove, garlic bolt, starch, soy sauce and green salt are included, The ginger, Chinese prickly ash, tsaoko, illiciumverum, oyster sauce, chilli, white sugar, chickens' extract, millet starch, garlic clove, garlic bolt, starch, soy sauce and blueness Salt quality be respectively as follows: 31 grams of ginger, 11 grams of Chinese prickly ash, 11 grams of tsaoko, 11 grams octagonal, 6 grams of oyster sauce, 6 grams of chilli, 11 grams of white sugar, 6 grams of chickens' extract, 6 grams of millet starch, 6 grams of garlic clove, 6 grams of garlic bolt, 16 grams of starch, 31 grams of soy sauce, 26 grams of green salt.
The present invention also provides a kind of cooking methods of yak calf head meat, include the following steps:
S1: a yak calf head is plucked, and cleaned up spare by yak calf head processing;
S2: boiling filtering, and yak calf head is cooked and is added after cold water and is boiled to 95 degree or more, filtering floating meat foam, when boiling Between be greater than 2min;
S3: boiling charging, according to auxiliary material quality requirement, be added in the pot of step S2 ginger, Chinese prickly ash, tsaoko, illiciumverum, do it is peppery Green pepper, green salt, boil 32.5min;
S4: seasoning charging is added white sugar, chickens' extract, soy sauce and oyster sauce according to auxiliary material quality requirement in pot and is seasoned, seasoned 155min is boiled in Cheng Hou, stewing pot high fire;
S5: processing sabot pulls the yak calf head in pot out and processes sabot, spare;
S6: production sauce is cut into chunks with millet starch and garlic bolt, and garlic clove is thinly sliced, and be put into pot plus boiling boil to 95 degree with On;
S7: seasoning thickening soup is added green salt in pot and soy sauce is seasoned, and with starch thickening soup;
S8: sauce leaching lid will can be completed on the sauce mixed up leaching lid to yak calf head.
For stainless steel saucepan, the heating rate that cold water boils is controlled in 7.5 DEG C/min the pot used in step S2 of stating, The auxiliary material, which weighs quality, to be weighed using electronic balance, and millet starch and garlic bolt are cut into 2cm segment, garlic in the step S6 Valve is cut into 5mm thin slice.
Embodiment 3
A kind of cooking methods of yak calf head meat, including major ingredient and auxiliary material, the major ingredient are 1, yak calf head, the accessory package Ginger, Chinese prickly ash, tsaoko, illiciumverum, oyster sauce, chilli, white sugar, chickens' extract, millet starch, garlic clove, garlic bolt, starch, soy sauce and green salt are included, The ginger, Chinese prickly ash, tsaoko, illiciumverum, oyster sauce, chilli, white sugar, chickens' extract, millet starch, garlic clove, garlic bolt, starch, soy sauce and blueness Salt quality be respectively as follows: 32 grams of ginger, 12 grams of Chinese prickly ash, 12 grams of tsaoko, 12 grams octagonal, 7 grams of oyster sauce, 7 grams of chilli, 12 grams of white sugar, 7 grams of chickens' extract, 7 grams of millet starch, 7 grams of garlic clove, 7 grams of garlic bolt, 17 grams of starch, 32 grams of soy sauce, 27 grams of green salt.
The present invention also provides a kind of cooking methods of yak calf head meat, include the following steps:
S1: a yak calf head is plucked, and cleaned up spare by yak calf head processing;
S2: boiling filtering, and yak calf head is cooked and is added after cold water and is boiled to 95 degree or more, filtering floating meat foam, when boiling Between be greater than 2min;
S3: boiling charging, according to auxiliary material quality requirement, be added in the pot of step S2 ginger, Chinese prickly ash, tsaoko, illiciumverum, do it is peppery Green pepper, green salt, boil 35min;
S4: seasoning charging is added white sugar, chickens' extract, soy sauce and oyster sauce according to auxiliary material quality requirement in pot and is seasoned, seasoned 160min is boiled in Cheng Hou, stewing pot high fire;
S5: processing sabot pulls the yak calf head in pot out and processes sabot, spare;
S6: production sauce is cut into chunks with millet starch and garlic bolt, and garlic clove is thinly sliced, and be put into pot plus boiling boil to 95 degree with On;
S7: seasoning thickening soup is added green salt in pot and soy sauce is seasoned, and with starch thickening soup;
S8: sauce leaching lid will can be completed on the sauce mixed up leaching lid to yak calf head.
The pot used in step S2 of stating for stainless steel saucepan, the control of heating rate that cold water boils 5-10 DEG C/ Min, the auxiliary material, which weighs quality, to be weighed using electronic balance, and it is small to be cut into 2cm for millet starch and garlic bolt in the step S6 Section, garlic clove are cut into 5mm thin slice.
In summary: the cooking methods of the strict control of the present invention yak calf head meat pass through strict control yak calf head meat Cooking methods each component accounting and cooking technology parameter, ensure that yak calf head meat meat taste, retain and lock Yak calf head meat nutrient, gives full play to the nutritive value of calf head meat, using the cooking methods of the yak calf head meat, Rich in protein and the microelements such as amino acid and carrotene, calcium, phosphorus, fat content is low, and heat is high, to enhancing human body Premunition, cell viability and organ dysfunction have remarkable effect.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto, Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.

Claims (8)

1. a kind of cooking methods of yak calf head meat, it is characterised in that: including major ingredient and auxiliary material.
2. a kind of cooking methods of yak calf head meat according to claim 1, it is characterised in that: the major ingredient is yak calf First 1.
3. a kind of cooking methods of yak calf head meat according to claim 1, it is characterised in that: the auxiliary material includes life Ginger, Chinese prickly ash, tsaoko, illiciumverum, oyster sauce, chilli, white sugar, chickens' extract, millet starch, garlic clove, garlic bolt, starch, soy sauce and green salt.
4. a kind of cooking methods of yak calf head meat according to claim 3, it is characterised in that: the ginger, Chinese prickly ash, grass Fruit, illiciumverum, oyster sauce, chilli, white sugar, chickens' extract, millet starch, garlic clove, garlic bolt, starch, soy sauce and green salt quality are respectively as follows: ginger 30-32 grams, 10-12 grams of Chinese prickly ash, 10-12 grams of tsaoko, octagonal 10-12 grams, 5-7 grams of oyster sauce, 5-7 grams of chilli, white sugar 10-12 Gram, 5-7 grams of chickens' extract, 5-7 grams of millet starch, 5-7 grams of garlic clove, 5-7 grams of garlic bolt, 15-17 grams of starch, 30-32 grams of soy sauce, green salt 25- 27 grams.
5. a kind of cooking methods of yak calf head meat according to claim 1, it is characterised in that: the following steps are included:
S1: a yak calf head is plucked, and cleaned up spare by yak calf head processing;
S2: boiling filtering, and yak calf head is cooked and is added after cold water and is boiled to 95 degree or more, filtering floating meat foam, when boiling Between be greater than 2min;
S3: boiling charging, according to auxiliary material quality requirement, be added in the pot of step S2 ginger, Chinese prickly ash, tsaoko, illiciumverum, do it is peppery Green pepper, green salt, boil 30-35min;
S4: seasoning charging is added white sugar, chickens' extract, soy sauce and oyster sauce according to auxiliary material quality requirement in pot and is seasoned, seasoned 150-160min is boiled in Cheng Hou, stewing pot high fire;
S5: processing sabot pulls the yak calf head in pot out and processes sabot, spare;
S6: production sauce is cut into chunks with millet starch and garlic bolt, and garlic clove is thinly sliced, and be put into pot plus boiling boil to 95 degree with On;
S7: seasoning thickening soup is added green salt in pot and soy sauce is seasoned, and with starch thickening soup;
S8: sauce leaching lid will can be completed on the sauce mixed up leaching lid to yak calf head.
6. a kind of cooking methods of yak calf head meat according to claim 5, it is characterised in that: used in the step S2 Pot be stainless steel saucepan, heating rate that cold water boils is controlled in 5-10 DEG C/min.
7. a kind of cooking methods of yak calf head meat according to claim 1, it is characterised in that: the auxiliary material weighs quality It is to be weighed using electronic balance.
8. a kind of cooking methods of yak calf head meat according to claim 5, it is characterised in that: millet in the step S6 Green pepper and garlic bolt are cut into 2cm segment, and garlic clove is cut into 5mm thin slice.
CN201910779085.0A 2019-08-22 2019-08-22 A kind of cooking methods of yak calf head meat Pending CN110353186A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112137027A (en) * 2020-09-03 2020-12-29 千人计划土壤治理研究院(唐山)有限公司 Cooking processing method of ox head

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Publication number Priority date Publication date Assignee Title
JP2007151484A (en) * 2005-12-07 2007-06-21 Ajinomoto Co Inc Chinese mix seasoning
CN105029467A (en) * 2015-07-14 2015-11-11 何德明 Instant pig head meat and processing method thereof
CN106343376A (en) * 2016-06-21 2017-01-25 临泉县成玺餐饮有限公司 Marinated cow head and preparation method thereof
CN107950980A (en) * 2017-12-01 2018-04-24 北京同顺斋餐饮有限公司 One kind is used for ox head flavouring material formula and preparation method thereof

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Title
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112137027A (en) * 2020-09-03 2020-12-29 千人计划土壤治理研究院(唐山)有限公司 Cooking processing method of ox head

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Application publication date: 20191022

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