CN110754620A - Spiced mutton and preparation method thereof - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- 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
- 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)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
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Abstract
The invention discloses marinated mutton and a preparation method thereof, wherein the marinated mutton comprises the following raw materials in parts by weight: mutton, sheep keel, chicken skeleton, banana peel, common diaphragma, herba arthrodii, walnut branches, tsaoko amomum fruits, nardostachys root, cinnamon, dried chili, momordica grosvenori, rhizoma kaempferiae, salt, pepper granules, sugar, oil, hawthorn fruits and wine. The marinated mutton prepared by the steps of preparing the raw soup, preparing the banana peel, stewing the marinated soup, marinating and the like reduces the amount of the marinated material on the basis of the traditional marinated material, and simultaneously adds the material with a certain food therapy effect, so that the mutton taste of the marinated mutton is more prominent, the food therapy effect of the marinated mutton is increased, the sour hawthorn is added in the later stage of marinating so that the marinated mutton is eaten and is not greasy, the sour hawthorn also has the sour flavor and plays a role in enhancing appetite and promoting digestion, the color of the sugar fried by adopting the mutton fat fried sugar is brighter, and the color of the stewed mutton added into the marinated soup is brighter. The method is simple to operate, and the prepared marinated mutton is rich in nutrition and also has a certain food therapy effect.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to marinated mutton and a preparation method thereof.
Background
Mutton, warm in nature, is classified into goat meat, sheep meat and wild mutton. The ancient times called mutton meat, billy meat and wether. It can resist wind-cold and nourish body, and has therapeutic and tonic effects on cough due to wind-cold evil, chronic tracheitis, asthma due to deficiency cold, deficiency of kidney and impotence, abdominal psychroalgia, asthenia, aversion to cold, soreness and weakness of waist and knees, emaciation with sallow complexion, deficiency of both qi and blood, and deficiency of body after illness or childbirth. The processing and eating methods of the mutton are many, the spiced mutton is favored by people due to the fact that the spiced mutton is fragrant and oily and has thick taste, a large amount of spices can be added during the existing spiced mutton, on one hand, the prepared spiced mutton does not have any health-care effect, and the phenomenon of getting angry and the like easily occurs when people eat more spiced mutton, so that the health of eaters is not facilitated.
The banana peel is rich in proteins, fats, sugars, K, Ca, Mg, S, Fe, Zn and other more than ten elements and can be used as a potential resource and a raw material. Rich in tryptophan, vitamin B6 and serotonin, and can generate comfortable, satisfied, happy, agreeable and optimistic mood.
Disclosure of Invention
The invention aims to overcome the problems and provide the spiced mutton which has a certain health preserving effect, is simple and convenient to operate and is rich in nutrition.
The invention relates to marinated mutton which comprises the following raw materials in parts by weight: 46-48 parts of mutton, 12-14 parts of sheep keel, 6-8 parts of chicken skeleton, 6-8 parts of banana peel, 9-12 parts of diaphragma juglandis, 2-3 parts of herba arthrodii, 2-4 parts of walnut branches, 1.2-1.4 parts of tsaoko amomum fruits, 0.3-0.5 part of nardostachyos roots and rhizomes, 1.3-1.5 parts of cinnamon, 1.5-2.5 parts of dried hot peppers, 1.5-1.7 parts of fructus momordicae, 1-3 parts of rhizoma kaempferiae, 2-3 parts of salt, 1.5-2.5 parts of pepper granules, 2-3 parts of sugar, 2-3 parts of oil, 4-6 parts of hawthorn fruits and 1-2 parts of wine.
The invention relates to a preparation method of marinated mutton, which comprises the following steps:
(1) preparing stock: putting 46-48 parts of mutton, 12-14 parts of sheep keel and 6-8 parts of chicken skeleton into cold water for heating, adding 1-2 parts of wine after the water is boiled, decocting for 6-8 minutes to remove froth, continuously decocting for 8-10 minutes, fishing out the mutton, the sheep keel and the chicken skeleton, and cleaning the mutton with clear water to obtain stock soup and materials for later use;
(2) preparing banana peel: cleaning banana peel, drying in a banana peel dryer, and making into banana peel segments of 5-8cm for later use;
(3) stewing the marinade:
a. putting banana peel, 9-12 parts of diaphragma juglandis, 2-3 parts of herba arthrodii and 2-4 parts of walnut branches into a container, adding the stock solution prepared in the step (1), soaking at normal temperature for 40-50 minutes, heating to 42-45 ℃, decocting for 3-5 hours, and filtering for later use;
b. putting 1 part of oil in a pot, heating, putting 1.2-1.4 parts of tsaoko amomum fruits, 0.3-0.5 part of nardostachys chinensis, 1.3-1.5 parts of cinnamon, 1.5-2.5 parts of dried peppers, 1.5-1.7 parts of momordica grosvenori and 1-3 parts of rhizoma kaempferiae, draining the oil after frying, and cooling for later use;
c. adding 1-2 parts of oil into a pot, adding 2-3 parts of sugar after the oil is hot, frying to obtain sugar color, and turning off the fire;
d. b, wrapping the fried spice with gauze, putting the wrapped spice and the fried sugar into the soup base prepared in the step a, and decocting the mixture for 1 to 2 hours with soft fire to obtain a marinating soup for later use;
(4) marinating: putting the mutton cleaned in the step (1), the drained sheep keels and the chicken skeleton into the marinated soup prepared in the step (3), adding 2-3 parts of table salt and 1.5-2.5 parts of pepper granules, decocting with slow fire for 3.5-4.5 hours, adding 4-6 parts of hawthorn fruits, and continuously decocting for 30 minutes;
(5) packaging: and (3) filling the marinated mutton into a guarantee belt, pouring 200 and 300g of marinated soup into the guarantee belt, freezing, vacuumizing, sealing and storing in a refrigeration house.
The invention relates to marinated mutton, wherein wine is 42-degree corn wine.
The invention relates to marinated mutton, wherein the oil is mutton fat.
The invention relates to marinated mutton, wherein hawthorn fruits are sour hawthorn fruits.
Compared with the prior art, has obvious beneficial effect, can know from above technical scheme: according to the invention, on the basis of the traditional marinating material, the amount of the marinating material is reduced, and meanwhile, materials with certain food therapy effects such as banana peel, diaphragma, Equisetum ramosissimum and walnut branches are added, so that on one hand, the mutton taste of marinated mutton is more prominent, on the other hand, the food therapy effect of the marinated mutton is increased, and on the other hand, sour hawthorn is added in the later stage of marinating so that the marinated mutton is eaten without greasy taste and has sour flavor to play a role in enhancing appetite and promoting digestion, and on the one hand, the sugar color of the sugar fried by adopting the mutton fat fried sugar is brighter, and the mutton added into the marinated soup is brighter in. The method is simple to operate, and the prepared marinated mutton is rich in nutrition and also has a certain food therapy effect.
Detailed Description
Example 1
A preparation method of spiced mutton comprises the following steps:
(1) preparing stock: putting 48Kg of mutton, 12Kg of sheep keel and 8Kg of chicken skeleton into cold water for heating, adding 1Kg of 42-degree corn wine after the water is boiled, decocting for 8 minutes to remove floating foams, continuing to boil for 8 minutes, fishing out the mutton, the sheep keel and the chicken skeleton, and cleaning the mutton with clear water to obtain stock soup and materials for later use;
(2) preparing banana peel: cleaning banana peel, drying in a banana peel dryer, and making into banana peel segments of 5-8cm for later use;
(3) stewing the marinade:
a. putting banana peel, 12Kg of diaphragma juglandis, 2Kg of herba arthrodii and 4Kg of walnut branches into a container, adding the stock solution prepared in the step (1), soaking at normal temperature for 40 minutes, heating to 45 ℃, decocting for 3 hours, and filtering for later use;
b. putting 1Kg of mutton fat in a pot, heating, adding 1.4Kg of tsaoko amomum fruit, 0.3Kg of nard, 1.5Kg of cinnamon, 1.5Kg of dried pepper, 1.7Kg of fructus momordicae and 1Kg of rhizoma kaempferiae, frying, draining oil, and cooling for later use;
c. adding 2Kg of mutton fat into a pot, adding 2Kg of sugar after the mutton fat is heated, frying to obtain sugar color, and turning off the fire;
d. b, wrapping the fried spice with gauze, putting the wrapped spice and the fried sugar into the soup base prepared in the step a, and decocting the mixture for 2 hours with soft fire to obtain a marinating soup for later use;
(4) marinating: putting the mutton cleaned in the step (1), the drained sheep keels and the chicken skeleton into the marinated soup prepared in the step (3), adding 2Kg of salt and 2.5Kg of pepper granules, decocting with soft fire for 3.5 hours, adding 6Kg of sour hawthorn fruits, and continuously decocting for 30 minutes;
(5) packaging: filling the marinated mutton into a guarantee belt, pouring 200g of marinating soup into the guarantee belt, freezing, vacuumizing, sealing, and storing in a refrigeration house.
Example 2
A preparation method of spiced mutton comprises the following steps:
(1) preparing stock: putting 48Kg of mutton, 13Kg of sheep keel and 6Kg of chicken skeleton into cold water for heating, adding 1.5Kg of 42-degree corn wine after the water is boiled, boiling for 7 minutes to remove floating foam, continuing to boil for 9 minutes, fishing out the mutton, the sheep keel and the chicken skeleton, and cleaning the mutton with clear water to obtain stock soup and materials for later use;
(2) preparing banana peel: cleaning banana peel, putting the cleaned banana peel into a banana peel dryer, and drying to prepare 6cm banana peel sections for later use;
(3) stewing the marinade:
a. putting banana peel, 12Kg of diaphragma juglandis, 3Kg of herba arthrodii and 3Kg of walnut branches into a container, adding the stock solution prepared in the step (1), soaking at normal temperature for 47 minutes, heating to 43 ℃, decocting for 4 hours, and filtering for later use;
b. putting 1Kg of mutton fat in a pot, heating, adding 1.2Kg of tsaoko amomum fruit, 0.4Kg of nard, 1.4Kg of cinnamon, 2.2Kg of dried pepper, 1.6Kg of fructus momordicae and 3Kg of rhizoma kaempferiae, frying, draining the dried fat, and cooling for later use;
c. adding 1.3Kg of mutton fat into a pot, adding 3Kg of sugar after the mutton fat is heated, frying to obtain sugar color, and turning off the fire;
d. b, wrapping the fried spice with gauze, putting the wrapped spice and the fried sugar into the soup base prepared in the step a, and decocting the mixture for 2 hours with soft fire to obtain a marinating soup for later use;
(4) marinating: putting the mutton cleaned in the step (1), the drained sheep keels and the chicken skeleton into the marinated soup prepared in the step (3), adding 2Kg of salt and 2Kg of pepper granules, decocting with slow fire for 4.5 hours, adding 5.2Kg of wild hawthorn fruits, and continuously decocting for 30 minutes;
(5) packaging: and (3) filling the marinated mutton into a guarantee belt, pouring 250g of marinating soup into the guarantee belt, freezing, vacuumizing, sealing and storing in a refrigeration house to obtain the mutton.
Example 3
A preparation method of spiced mutton comprises the following steps:
(1) preparing stock: putting 46Kg of mutton, 14Kg of sheep keel and 6Kg of chicken bone into cold water for heating, adding 2Kg of 42-degree corn wine after the water is boiled, decocting for 6 minutes to remove floating foam, continuing to boil for 10 minutes, fishing out the mutton, the sheep keel and the chicken bone, and cleaning the mutton with clear water to obtain stock solution and materials for later use;
(2) preparing banana peel: cleaning banana peel, drying in a banana peel dryer, and making into banana peel segments of 5-8cm for later use;
(3) stewing the marinade:
a. putting 9Kg of banana peel, 9Kg of diaphragma juglandis, 3Kg of herba arthrodii and 2Kg of walnut branches into a container, adding the stock solution prepared in the step (1), soaking for 50 minutes at normal temperature, heating to 42 ℃, decocting for 5 hours, and filtering for later use;
b. placing 1Kg of oil of pig in a pan, heating, adding 1.2Kg of fructus Tsaoko, 0.5Kg of rhizoma Nardostachyos, 1.3Kg of cortex Cinnamomi, 2.5Kg of dried Capsici fructus, 1.5Kg of fructus Siraitiae Grosvenorii, and 3Kg of rhizoma Kaempferiae, parching, draining, and cooling;
c. adding 1Kg of mutton fat into a pot, adding 3Kg of sugar after the mutton fat is heated, frying to obtain sugar color, and turning off the fire;
d. b, wrapping the fried spice with gauze, putting the wrapped spice and the fried sugar into the soup base prepared in the step a, and decocting the mixture for 1 hour with soft fire to obtain a marinating soup for later use;
(4) marinating: putting the mutton cleaned in the step (1), the drained sheep keels and the chicken skeleton into the marinated soup prepared in the step (3), adding 3Kg of salt and 1.5Kg of pepper granules, decocting with soft fire for 4.5 hours, adding 4Kg of sour hawthorn fruits, and continuously decocting for 30 minutes;
(5) packaging: filling the marinated mutton into a guarantee belt, pouring 300g of marinated soup, freezing, vacuumizing, sealing, and storing in a cold storage.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and any simple modification, equivalent change and modification made to the above embodiment according to the technical spirit of the present invention are within the scope of the present invention without departing from the technical spirit of the present invention.
Claims (5)
1. The marinated mutton comprises the following raw materials in parts by weight: 46-48 parts of mutton, 12-14 parts of sheep keel, 6-8 parts of chicken skeleton, 6-8 parts of banana peel, 9-12 parts of diaphragma juglandis, 2-3 parts of herba arthrodii, 2-4 parts of walnut branches, 1.2-1.4 parts of tsaoko amomum fruits, 0.3-0.5 part of nardostachyos roots and rhizomes, 1.3-1.5 parts of cinnamon, 1.5-2.5 parts of dried hot peppers, 1.5-1.7 parts of fructus momordicae, 1-3 parts of rhizoma kaempferiae, 2-3 parts of salt, 1.5-2.5 parts of pepper granules, 2-3 parts of sugar, 2-3 parts of oil, 4-6 parts of hawthorn fruits and 1-2 parts of wine.
2. The method for preparing a marinated mutton as claimed in claim 1, comprising the following steps:
(1) preparing stock: putting 46-48 parts of mutton, 12-14 parts of sheep keel and 6-8 parts of chicken skeleton into cold water for heating, adding 1-2 parts of wine after the water is boiled, decocting for 6-8 minutes to remove froth, continuously decocting for 8-10 minutes, fishing out the mutton, the sheep keel and the chicken skeleton, and cleaning the mutton with clear water to obtain stock soup and materials for later use;
(2) preparing banana peel: cleaning banana peel, drying in a banana peel dryer, and making into banana peel segments of 5-8cm for later use;
(3) stewing the marinade:
a. putting banana peel, 9-12 parts of diaphragma juglandis, 2-3 parts of herba arthrodii and 2-4 parts of walnut branches into a container, adding the stock solution prepared in the step (1), soaking at normal temperature for 40-50 minutes, heating to 42-45 ℃, decocting for 3-5 hours, and filtering for later use;
b. putting 1 part of oil in a pot, heating, putting 1.2-1.4 parts of tsaoko amomum fruits, 0.3-0.5 part of nardostachys chinensis, 1.3-1.5 parts of cinnamon, 1.5-2.5 parts of dried peppers, 1.5-1.7 parts of momordica grosvenori and 1-3 parts of rhizoma kaempferiae, draining the oil after frying, and cooling for later use;
c. adding 1-2 parts of oil into a pot, adding 2-3 parts of sugar after the oil is hot, frying to obtain sugar color, and turning off the fire;
d. b, wrapping the fried spice with gauze, putting the wrapped spice and the fried sugar into the soup base prepared in the step a, and decocting the mixture for 1 to 2 hours with soft fire to obtain a marinating soup for later use;
(4) marinating: putting the mutton cleaned in the step (1), the drained sheep keels and the chicken skeleton into the marinated soup prepared in the step (3), adding 2-3 parts of table salt and 1.5-2.5 parts of pepper granules, decocting with slow fire for 3.5-4.5 hours, adding 4-6 parts of hawthorn fruits, and continuously decocting for 30 minutes;
(5) packaging: and (3) filling the marinated mutton into a guarantee belt, pouring 200 and 300g of marinated soup into the guarantee belt, freezing, vacuumizing, sealing and storing in a refrigeration house.
3. The marinated mutton of claim 1, wherein: the wine is 42 ° corn wine.
4. The marinated mutton of claim 1, wherein: the oil is adeps Caprae Seu Ovis.
5. The marinated mutton of claim 1, wherein: the fructus crataegi is fructus crataegi.
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| CN104489594A (en) * | 2014-08-06 | 2015-04-08 | 临沂大学 | Mutton marinating flavor and mutton marinating process using same |
| CN105639606A (en) * | 2016-02-22 | 2016-06-08 | 陈兹佳 | Dip for eating of mutton and preparation method of dip |
| CN106307408A (en) * | 2016-08-18 | 2017-01-11 | 姜敏 | Mutton flavoring marinade and preparing method thereof |
| CN106722652A (en) * | 2016-12-16 | 2017-05-31 | 刘继顺 | A kind of concentrated type nourishing and health preserving steamed beef soup and processing method |
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| CN103610151A (en) * | 2013-11-28 | 2014-03-05 | 简阳市马厚德羊肉汤有限公司 | Mutton soup and preparation method thereof |
| CN104489594A (en) * | 2014-08-06 | 2015-04-08 | 临沂大学 | Mutton marinating flavor and mutton marinating process using same |
| CN105639606A (en) * | 2016-02-22 | 2016-06-08 | 陈兹佳 | Dip for eating of mutton and preparation method of dip |
| CN106307408A (en) * | 2016-08-18 | 2017-01-11 | 姜敏 | Mutton flavoring marinade and preparing method thereof |
| CN106722652A (en) * | 2016-12-16 | 2017-05-31 | 刘继顺 | A kind of concentrated type nourishing and health preserving steamed beef soup and processing method |
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