CN110810820A - Production method of venison mushroom sauce - Google Patents

Production method of venison mushroom sauce Download PDF

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Publication number
CN110810820A
CN110810820A CN201911285910.8A CN201911285910A CN110810820A CN 110810820 A CN110810820 A CN 110810820A CN 201911285910 A CN201911285910 A CN 201911285910A CN 110810820 A CN110810820 A CN 110810820A
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CN
China
Prior art keywords
portions
parts
powder
chili
mushroom
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Pending
Application number
CN201911285910.8A
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Chinese (zh)
Inventor
董栗
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INNER MONGOLIA JIANYUAN DEER INDUSTRY Co Ltd
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INNER MONGOLIA JIANYUAN DEER INDUSTRY Co Ltd
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Priority to CN201911285910.8A priority Critical patent/CN110810820A/en
Publication of CN110810820A publication Critical patent/CN110810820A/en
Pending legal-status Critical Current

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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
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • 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

Abstract

The invention discloses a method for producing venison mushroom sauce, which comprises the following raw materials, by weight, 22-28 parts of vegetable oil, 2-4 parts of green onion, 1-3 parts of ginger, 16-26 parts of red deer meat, 0.1-0.2 part of spice powder, 10-20 parts of fermented soya beans, 30-50 parts of mushrooms, 8-12 parts of chili powder, 2-4 parts of bell pepper powder, 50-65 parts of fresh peppers, 12-18 parts of water, 8-12 parts of white sugar, 3-4 parts of jujube paste, 2.8-3.5 parts of vinegar, 0.2-0.4 part of sesame, 2.5-3.5 parts of monosodium glutamate and 0.1-0.2 part of potassium sorbate; and frying and decocting to obtain a finished product of the venison mushroom sauce. The obtained Carnis Cervi mushroom sauce has advantages of rich nutrition, good taste, unique flavor and easy preservation.

Description

Production method of venison mushroom sauce
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a production method of venison mushroom paste.
Background
The venison has sweet taste and warm nature, can replenish qi and blood, has the characteristics of high protein, low fat, low cholesterol content and the like, contains various active substances, and has good regulation effect on the blood circulation system and the nervous system of a human body. Venison belongs to a food material used as both medicine and food, and is often combined with Chinese herbal medicines to be used as medicated food, and the eating modes are various. The venison products in the market are various, such as dried venison, dried deer meat floss, deer meat paste and the like.
The meat paste product is used as a traditional meat product in China, and has the characteristics of convenience in eating, rich nutrition, good taste and easiness in storage. In recent years, the production of meat paste products is gradually intensified from workshop type to scale. The venison has good nutrition and health care effects, but has strong fishy smell, and the mouthfeel and taste of the venison product in the prior art cannot meet the requirements of people.
Disclosure of Invention
The invention aims to overcome the problems in the prior art and provide the production method of the venison mushroom paste, and the venison mushroom paste produced by the method has the characteristics of rich nutrition, good taste, unique flavor and easiness in storage.
The invention aims to realize the following technical scheme that the production method of the venison mushroom paste comprises the following steps:
(1) preparing materials: preparing raw materials according to the following weight portion, 22-28 portions of vegetable oil, 2-4 portions of green onion, 1-3 portions of ginger, 16-26 portions of red deer meat, 0.1-0.2 portion of spice powder, 10-20 portions of fermented soya beans, 30-50 portions of mushroom, 8-12 portions of chili powder, 2-4 portions of Lantern chili powder, 50-65 portions of fresh chili, 12-18 portions of water, 8-12 portions of white sugar, 3-4 portions of jujube paste, 2.8-3.5 portions of vinegar, 0.2-0.4 portion of sesame, 2.5-3.5 portions of monosodium glutamate and 0.1-0.2 portion of potassium sorbate; wherein the red deer meat, the mushroom and the fresh pepper are diced, and the scallion and the ginger are minced;
(2) frying: parching semen Sesami with small amount of vegetable oil to obtain cooked semen Sesami; heating 10-14 parts of vegetable oil in a pot, adding diced red deer meat, and parching for 10-15 min with medium fire to obtain parched diced red deer meat; heating the rest vegetable oil in a pot, adding minced scallion, minced ginger, fermented soya beans, frying with slow fire to generate fragrance, adding chili powder, bell pepper powder, fresh diced chili and diced mushroom, and frying with slow fire for 15-20 minutes to obtain fried mushroom chili sauce;
(3) boiling: adding water, parched Carnis Corvus pieces, parched Lentinus Edodes chili sauce, white sugar, fructus Jujubae paste and vinegar into a pot, decocting with slow fire for 30-40 min, and evaporating 80-90% water; adding cooked sesame, monosodium glutamate and potassium sorbate into the pot, stirring, taking out of the pot, and cooling to obtain the final product.
As an optimized scheme of the invention, the raw materials are prepared according to the following weight parts, 24-26 parts of vegetable oil, 2.5-3.5 parts of green onion, 1.5-2.5 parts of ginger, 18-24 parts of red deer meat, 0.1-0.2 part of spice powder, 13-17 parts of fermented soya beans, 35-45 parts of mushroom, 9-11 parts of chili powder, 2.5-3.5 parts of bell pepper powder, 55-60 parts of fresh hot pepper, 14-16 parts of water, 9-11 parts of white sugar, 3-4 parts of jujube paste, 2.8-3.5 parts of vinegar, 0.2-0.4 part of sesame, 2.5-3.5 parts of monosodium glutamate and 0.1-0.2 part of potassium sorbate.
As a most optimized scheme of the invention, the raw materials are prepared according to the following weight parts, 25 parts of vegetable oil, 3 parts of green onion, 2 parts of ginger, 21 parts of red deer meat, 0.157 part of spice powder, 15 parts of fermented soya beans, 43 parts of mushroom, 9.4 parts of chili powder, 3.1 parts of bell pepper powder, 57 parts of fresh chili, 15.5 parts of water, 9.4 parts of white sugar, 3.4 parts of jujube paste, 3.1 parts of vinegar, 0.315 parts of sesame, 3.1 parts of monosodium glutamate and 0.142 part of potassium sorbate.
The spice powder is prepared from 0.15-0.25 part of cumin powder, 0.25-0.35 part of pepper powder and 0.10-0.20 part of pepper powder.
The big chili powder is prepared by processing long chili, belongs to middle spicy and fragrant chili, and is prepared by removing stems, drying, and crushing the ripe and reddened long chili together with skin and seeds.
The lantern chili powder is prepared by processing lantern chili, belongs to slightly spicy and specially fragrant chili, and is prepared by removing pedicles of the ripe and reddened lantern chili, drying, and crushing together with skin and seeds.
The fresh pepper is long pepper, belongs to middle spicy and middle fragrant pepper, and is prepared by removing stems, seeds and dices of the mature, green and fresh long pepper.
Compared with the prior art, the invention has the beneficial effects that:
(1) the method of the invention uses the red deer meat as one of the main materials, which is a nutritious health food;
(2) the method uses spices, white sugar, ginger, vinegar and a large amount of chili powder to remove the fishy and mutton smells of the venison;
(3) the method of the invention uses a large amount of fresh hot pepper, and increases the faint scent of the venison mushroom paste;
(4) the method of the invention firstly fries the diced red deer meat, and locks the water inside the diced red deer meat in the diced meat, so that the diced red deer meat has the characteristics of fine and smooth meat quality and better taste;
(5) the method of the invention has unique ingredients, has the characteristics of special fresh and sour flavor, fragrance, retained fragrance, appetizing, physical strength aiding and refreshing, and has unique characteristics compared with the prior similar products.
Detailed Description
The invention is further described with reference to specific examples.
A production method of venison mushroom paste comprises the following steps:
(1) preparing materials: preparing raw materials according to the following weight parts, 25kg of vegetable oil, 3kg of scallion, 2kg of ginger, 21kg of red deer meat, 0.157kg of spice powder, 15kg of fermented soya beans, 43kg of mushroom, 9.4kg of chili powder, 3.1kg of Lantern chili powder, 57kg of fresh chili, 15.5kg of water, 9.4kg of white sugar, 3.4kg of jujube paste, 3.1kg of vinegar, 0.315kg of sesame, 3.1kg of monosodium glutamate and 0.142kg of potassium sorbate; wherein the red deer meat, the mushroom and the fresh pepper are diced, and the scallion and the ginger are minced; the spice powder is prepared from 0.2 part of cumin powder, 0.3 part of pepper powder and 0.15 part of pepper powder in proportion;
(2) frying: parching semen Sesami with small amount of vegetable oil to obtain cooked semen Sesami; adding 15kg of vegetable oil into a pot, heating, adding the diced red deer meat, and frying for 15 minutes with medium fire to obtain fried diced red deer meat; heating the rest vegetable oil in a pot, adding minced scallion, minced ginger, fermented soya beans, frying with slow fire to generate fragrance, adding chili powder, bell pepper powder, fresh diced chili and diced mushroom, and frying with slow fire for 18 minutes to obtain fried mushroom chili sauce;
(3) boiling: adding water, fried diced red deer meat, fried shiitake mushroom chili sauce, white sugar, jujube paste and vinegar into a pot, decocting for 35 minutes with slow fire, and evaporating 85% of water; adding cooked sesame, monosodium glutamate and potassium sorbate into the pot, stirring, taking out of the pot, and cooling to obtain the final product.

Claims (4)

1. A production method of venison mushroom paste comprises the following steps:
(1) preparing materials: preparing raw materials according to the following weight portion, 22-28 portions of vegetable oil, 2-4 portions of green onion, 1-3 portions of ginger, 16-26 portions of red deer meat, 0.1-0.2 portion of spice powder, 10-20 portions of fermented soya beans, 30-50 portions of mushroom, 8-12 portions of chili powder, 2-4 portions of Lantern chili powder, 50-65 portions of fresh chili, 12-18 portions of water, 8-12 portions of white sugar, 3-4 portions of jujube paste, 2.8-3.5 portions of vinegar, 0.2-0.4 portion of sesame, 2.5-3.5 portions of monosodium glutamate and 0.1-0.2 portion of potassium sorbate; wherein the red deer meat, the mushroom and the fresh pepper are diced, and the scallion and the ginger are minced;
(2) frying: parching semen Sesami with small amount of vegetable oil to obtain cooked semen Sesami; heating 10-14 parts of vegetable oil in a pot, adding diced red deer meat, and parching for 10-20 min to obtain parched diced red deer meat; heating the rest vegetable oil in a pot, adding minced scallion, minced ginger, fermented soya beans, frying with slow fire to generate fragrance, adding chili powder, bell pepper powder, fresh diced chili and diced mushroom, and frying with slow fire for 15-20 minutes to obtain fried mushroom chili sauce;
(3) boiling: adding water, parched Carnis Corvus pieces, parched Lentinus Edodes chili sauce, white sugar, fructus Jujubae paste and vinegar into a pot, decocting with slow fire for 30-40 min, and evaporating 80-90% water; adding cooked sesame, monosodium glutamate and potassium sorbate into the pot, stirring, taking out of the pot, and cooling to obtain the final product.
2. The method for producing venison mushroom paste as set forth in claim 1, wherein: the raw materials are prepared according to the following weight portion, 24-26 portions of vegetable oil, 2.5-3.5 portions of green onion, 1.5-2.5 portions of ginger, 18-24 portions of red deer meat, 0.1-0.2 portion of spice powder, 13-17 portions of fermented soya beans, 35-45 portions of mushroom, 9-11 portions of chili powder, 2.5-3.5 portions of bell pepper powder, 55-60 portions of fresh hot pepper, 14-16 portions of water, 9-11 portions of white sugar, 3-4 portions of jujube paste, 2.8-3.5 portions of vinegar, 0.2-0.4 portion of sesame, 2.5-3.5 portions of monosodium glutamate and 0.1-0.2 portion of potassium sorbate.
3. The method for producing venison mushroom paste as set forth in claim 2, wherein: the raw materials are prepared according to the following weight portion ratio, 25 portions of vegetable oil, 3 portions of green onion, 2 portions of ginger, 21 portions of red deer meat, 0.157 portion of spice powder, 15 portions of fermented soya beans, 43 portions of mushroom, 9.4 portions of chili powder, 3.1 portions of Lantern chili powder, 57 portions of fresh chili, 15.5 portions of water, 9.4 portions of white sugar, 3.4 portions of jujube paste, 3.1 portions of vinegar, 0.315 portions of sesame, 3.1 portions of monosodium glutamate and 0.142 portion of potassium sorbate.
4. The method for producing venison mushroom paste according to any one of claims 1 to 3, characterized in that: the spice powder is prepared from 0.15-0.25 part of cumin powder, 0.25-0.35 part of pepper powder and 0.10-0.20 part of pepper powder.
CN201911285910.8A 2019-12-13 2019-12-13 Production method of venison mushroom sauce Pending CN110810820A (en)

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CN110810820A true CN110810820A (en) 2020-02-21

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114304595A (en) * 2021-12-30 2022-04-12 中国农业科学院特产研究所 Soy sauce with wild perilla seeds and deer meat and preparation method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114304595A (en) * 2021-12-30 2022-04-12 中国农业科学院特产研究所 Soy sauce with wild perilla seeds and deer meat and preparation method thereof

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