CN112641050A - Method for making selenium-rich sauced donkey meat - Google Patents

Method for making selenium-rich sauced donkey meat Download PDF

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Publication number
CN112641050A
CN112641050A CN201910991933.4A CN201910991933A CN112641050A CN 112641050 A CN112641050 A CN 112641050A CN 201910991933 A CN201910991933 A CN 201910991933A CN 112641050 A CN112641050 A CN 112641050A
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meat
donkey meat
pepper
blocks
sauce
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CN201910991933.4A
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董兆德
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Individual
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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
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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
    • A23L13/70—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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
    • 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
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Inorganic Chemistry (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention relates to a method for making selenium-enriched sauced donkey meat, and belongs to the technical field of food. The invention comprises the following raw materials in parts by weight: 2000 g of donkey meat, 5-20 g of konjac flour, 10-50 g of dried small shrimp powder, 10-30 g of edible oil, 3-10 g of pepper, 3-10 g of anise, 2-5 g of bay leaves, 5-10 g of hot pepper, 2-5 g of nutmeg, 2-5 g of cinnamon, 2-5 g of tsaoko amomum fruits, 2-5 g of clove, 1-3 g of fennel, 1-3 g of dried orange peel, 5-10 g of green onion, 5-10 g of ginger, 5-10 g of garlic, 5-10 g of fermented soya beans, 5-10 g of yellow sauce, 5-10 g of sweet fermented flour paste, 3-10 g of dark soy sauce, 3-10 g of cooking wine, 3-10 g of sugar and 3-10 g of salt. Compared with the traditional sauce donkey meat, the sauce donkey meat prepared from the raw materials has the advantages of obvious synergistic health care effect, richer nutrition, fragrant taste of lip and tooth, high quality, low price, economy and practicability, and is a good item for people banquets, dining tables and friends and relatives presented.

Description

Method for making selenium-rich sauced donkey meat
Technical Field
The invention relates to a method for making selenium-enriched sauced donkey meat, and belongs to the technical field of food.
Background
Selenium is one of the essential trace elements in human life, is an antioxidant in human body, can improve human immunity, has multiple biological functions, but our human body cannot synthesize selenium and can only absorb selenium by leaning on food.
Selenium can regulate the absorption and utilization of vitamin A, vitamin C, vitamin E and vitamin K in human body. Selenium deficiency can cause myopia, cataract, retinopathy, eyeground diseases, age-related macular degeneration and other diseases. When selenium is deficient, the immune ability of human body is easily reduced, more than forty diseases threatening human health and life are related to selenium deficiency of human body, such as cancer, cardiovascular disease, liver disease, cataract, pancreatic disease, diabetes, reproductive system disease and other symptoms.
Therefore, the selenium-rich food is developed, the substance and the mental life of people are enriched, and the health of people can be benefited while the oral health is brought to people.
Disclosure of Invention
The invention aims to solve the problems and provides a method for making selenium-enriched sauced donkey meat.
In order to realize the purpose, the invention adopts the following production scheme:
the invention comprises the following raw materials in parts by weight: 2000 g of donkey meat, 5-20 g of konjac flour, 10-50 g of dried small shrimp powder, 10-30 g of edible oil, 3-10 g of pepper, 3-10 g of anise, 2-5 g of bay leaves, 5-10 g of hot pepper, 2-5 g of nutmeg, 2-5 g of cinnamon, 2-5 g of tsaoko amomum fruits, 2-5 g of clove, 1-3 g of fennel, 1-3 g of dried orange peel, 5-10 g of scallion, 5-10 g of ginger, 5-10 g of garlic, 5-10 g of fermented soya beans, 5-10 g of yellow sauce, 5-10 g of sweet fermented flour paste, 3-10 g of dark soy sauce, 3-10 g of cooking wine and 3-10 g of salt.
In the material of the invention:
donkey meat: is a meat food material which is often eaten by people and is in good standing of 'Tianshanglong meat and underground donkey meat'. The traditional Chinese medicine believes that the donkey meat is sweet in taste, cool in nature and non-toxic, and has the effects of tonifying qi, nourishing blood and soothing nerves. Modern medicine considers that the protein content of donkey meat is higher than that of beef and pork, while the fat content is very low, so that the donkey meat is an ideal high-protein low-fat health food.
Konjak flour: is refined powder prepared from rhizoma Amorphophalli (Amorphophallus konjac) of Araceae, and has effects in lowering blood sugar, reducing blood lipid, lowering blood pressure, removing toxic substance, caring skin, dredging collaterals, reducing weight, relaxing bowels, and stimulating appetite. The related department tests prove that each 100 g of konjac flour can contain 350.15 micrograms of selenium at most, is a food with the highest selenium content in the known food materials, and contains rich trace elements beneficial to human bodies.
Dried small shrimp powder: the dried small shrimp powder is powder formed by drying and grinding small shrimps in the sun, is usually eaten as a seasoning in cooking, and is proved by relevant department detection that 74.43 micrograms of selenium can be contained in every 100 grams of small shrimp powder, so that the dried small shrimp powder is one of the known high-selenium food materials.
Edible oil, pepper, star anise, myrcia, hot pepper, nutmeg, cinnamon, tsaoko amomum fruit, clove, fennel, dried orange peel, scallion, ginger, garlic, fermented soya bean, salted and fermented soya paste, sweet fermented flour paste, dark soy sauce, cooking wine and salt are all good seasoning products used when people cook food in daily life, and the food prepared and cooked by the edible oil, the pepper, the star anise, the myrcia, the hot pepper, the chili, the nutmeg, the dried orange peel, the shallot, the ginger, the garlic, the fermented soya bean, the.
Compared with the traditional sauce donkey meat, the sauce donkey meat prepared from the raw materials has the advantages of obvious synergistic health care effect, richer nutrition, fragrant taste of lip and tooth, high quality, low price, economy and practicability, and is a good item for people banquets, dining tables and friends and relatives presented.
Detailed description of the preferred embodiments
The invention comprises the following raw materials in parts by weight: 2000 g of donkey meat, 5-20 g of konjac flour, 10-50 g of dried small shrimp powder, 10-30 g of edible oil, 3-10 g of pepper, 3-10 g of anise, 2-5 g of bay leaves, 5-10 g of hot pepper, 2-5 g of nutmeg, 2-5 g of cinnamon, 2-5 g of tsaoko amomum fruits, 2-5 g of clove, 1-3 g of fennel, 1-3 g of dried orange peel, 5-10 g of green onion, 5-10 g of ginger, 5-10 g of garlic, 5-10 g of fermented soya beans, 5-10 g of yellow sauce, 5-10 g of sweet fermented flour paste, 3-10 g of dark soy sauce, 3-10 g of cooking wine, 3-10 g of sugar and 3-10 g of salt.
The preparation method is described in detail below by combining the raw material components of the invention:
(1) taking 2000 g of donkey meat, cutting into blocks, soaking the blocks in water for two hours, pouring off blood, and draining;
(2) 10-30 g of edible oil, 3-10 g of pepper, 3-10 g of anise, 2-5 g of leaves, 5-10 g of hot pepper, 2-5 g of nutmeg, 2-5 g of cinnamon, 2-5 g of tsaoko amomum fruit, 2-5 g of clove, 1-3 g of fennel and 1-3 g of dried orange peel are put into a pot, and the pepper, the anise, bay leaves, the hot pepper, the nutmeg, the cinnamon, the tsaoko amomum fruit, the clove, the fennel and the dried orange peel are fished out after being fried to be fragrant;
(3) adding 5-20 g of konjac powder, 10-50 g of dried small shrimp powder, 5-10 g of scallion, 5-10 g of ginger and 5-10 g of garlic into the fried edible oil, and frying 2000 g of donkey meat which is cut into pieces and dried;
(4) parching donkey meat to remove water, adding fermented soya beans 5-10 g, salted and fermented soya paste 5-10 g, sweet fermented flour paste 5-10 g, dark soy sauce 3-10 g and cooking wine 3-10 g, and parching together;
(5) after the donkey meat is fried with dark brown, boiled water is added to submerge the meat blocks, the meat blocks are placed into a pressure cooker, 3-10 g of sugar and 3-10 g of salt are added after the meat blocks are boiled for 1 hour, a cooker cover is covered, the pressure is applied for 15 minutes, the meat blocks are fished out, and the meat blocks are cooled in the air and sliced for eating.

Claims (2)

1. The preparation method of the selenium-rich sauced donkey meat is characterized by comprising the following raw materials in parts by weight: 2000 g of donkey meat, 5-20 g of konjac flour, 10-50 g of dried small shrimp powder, 10-30 g of edible oil, 3-10 g of pepper, 3-10 g of anise, 2-5 g of bay leaves, 5-10 g of hot pepper, 2-5 g of nutmeg, 2-5 g of cinnamon, 2-5 g of tsaoko amomum fruits, 2-5 g of clove, 1-3 g of fennel, 1-3 g of dried orange peel, 5-10 g of green onion, 5-10 g of ginger, 5-10 g of garlic, 5-10 g of fermented soya beans, 5-10 g of yellow sauce, 5-10 g of sweet fermented flour paste, 3-10 g of dark soy sauce, 3-10 g of cooking wine, 3-10 g of sugar and 3-10 g of salt.
2. The method for preparing the selenium-enriched sauced donkey meat as claimed in claim 1, is characterized in that: the method for preparing the invention comprises the following steps:
(1) taking 2000 g of donkey meat, cutting into blocks, soaking the blocks in water for two hours, pouring off blood, and draining;
(2) 10-30 g of edible oil, 3-10 g of pepper, 3-10 g of anise, 2-5 g of leaves, 5-10 g of hot pepper, 2-5 g of nutmeg, 2-5 g of cinnamon, 2-5 g of tsaoko amomum fruit, 2-5 g of clove, 1-3 g of fennel and 1-3 g of dried orange peel are put into a pot, and the pepper, the anise, bay leaves, the hot pepper, the nutmeg, the cinnamon, the tsaoko amomum fruit, the clove, the fennel and the dried orange peel are fished out after being fried to be fragrant;
(3) adding 5-20 g of konjac powder, 10-50 g of dried small shrimp powder, 5-10 g of scallion, 5-10 g of ginger and 5-10 g of garlic into the fried edible oil, and frying 2000 g of donkey meat which is cut into pieces and dried;
(4) parching donkey meat to remove water, adding fermented soya beans 5-10 g, salted and fermented soya paste 5-10 g, sweet fermented flour paste 5-10 g, dark soy sauce 3-10 g and cooking wine 3-10 g, and parching together;
(5) after the donkey meat is fried with dark brown, boiled water is added to submerge the meat blocks, the meat blocks are placed into a pressure cooker, 3-10 g of sugar and 3-10 g of salt are added after the meat blocks are boiled for 1 hour, a cooker cover is covered, the pressure is applied for 15 minutes, the meat blocks are fished out, and the meat blocks are cooled in the air and sliced for eating.
CN201910991933.4A 2019-10-11 2019-10-11 Method for making selenium-rich sauced donkey meat Pending CN112641050A (en)

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Application Number Priority Date Filing Date Title
CN201910991933.4A CN112641050A (en) 2019-10-11 2019-10-11 Method for making selenium-rich sauced donkey meat

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1554284A (en) * 2003-12-25 2004-12-15 蒋国礼 Cooked donkey meat food and its preparing method
CN104286890A (en) * 2014-09-25 2015-01-21 章宏卫 Appetizing sauce spiced beef and preparation method thereof
CN106805134A (en) * 2016-12-20 2017-06-09 蚌埠市渔歌农业科技有限公司 A kind of sauce donkey meat
CN107788402A (en) * 2017-12-11 2018-03-13 徐州汉戌堂食品有限公司 A kind of formula of sauce donkey meat and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1554284A (en) * 2003-12-25 2004-12-15 蒋国礼 Cooked donkey meat food and its preparing method
CN104286890A (en) * 2014-09-25 2015-01-21 章宏卫 Appetizing sauce spiced beef and preparation method thereof
CN106805134A (en) * 2016-12-20 2017-06-09 蚌埠市渔歌农业科技有限公司 A kind of sauce donkey meat
CN107788402A (en) * 2017-12-11 2018-03-13 徐州汉戌堂食品有限公司 A kind of formula of sauce donkey meat and preparation method thereof

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Application publication date: 20210413