CN1242697C - Cooked donkey meat food and its preparing method - Google Patents
Cooked donkey meat food and its preparing method Download PDFInfo
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- CN1242697C CN1242697C CNB2003101130343A CN200310113034A CN1242697C CN 1242697 C CN1242697 C CN 1242697C CN B2003101130343 A CNB2003101130343 A CN B2003101130343A CN 200310113034 A CN200310113034 A CN 200310113034A CN 1242697 C CN1242697 C CN 1242697C
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Abstract
The present invention relates to donkey meat food cooked in soy sauce and a making method thereof. The donkey meat food cooked in soy sauce is made in a mode that fresh donkey meat is used as a raw material and is matched with 27 kinds of seasoning of salted and fermented soya paste, soy sauce, liquorice, Chinese angelica root, dahurian angelica, aucklandia root, longan, etc., as condiments. The donkey meat cooked in soy sauce of the present invention has the advantages of rufous color, good mouth feel and delicious taste, is suitable for the young and the old, and has effects of health care and nourishment.
Description
[technical field]
The present invention relates to the meat product manufacture field, relate in particular to a kind of meat-based product and preparation method thereof.
[background technology]
Sauce system meat in the market is mainly based on beef, and taste is single, and the consumer choice is little, and donkey meat meat is than beef delicacy, and delicious flavour has the good reputation of " day pliosaur meat, underground donkey meat ".The traditional Chinese medical science is thought the sweet acid of donkey meat flavour, and property is flat, can fill blood, and beneficial internal organs have certain dietetic treatment effect to the eater.Thereby be splendid selection as the raw material of sauce system meat with donkey meat.
Generally all need to add some flavorings in this external sauce system process, and kind and the quantity of the flavoring that the taste of the meat product of making depends primarily in the manufacturing process to be added.The flavoring that carries out now using always in the meat product processing mainly contains Chinese prickly ash, anise, cassia bark, cloves etc., though the meat product that adopts these conventional perfumes to make can increase certain fragrance, but blemish in an otherwise perfect thing is its help insufficiency of function to human body, and the fragrance dullness.Therefore also need a kind of health-care tonic function that has, have the sauce donkey meat product of unique taste simultaneously again.
[summary of the invention]
Technical problem to be solved
At the problem of above-mentioned existence, the invention provides a kind of sauce donkey meat product with health-care tonic function special taste.
Simultaneously, another object of the present invention provides a kind of preparation method of above-mentioned sauce donkey meat product.
Technical scheme
The object of the present invention is achieved like this:
Sauce donkey meat product with health-care tonic function of the present invention is to be made by the raw material of following weight parts:
Donkey meat 50-150 part
Yellow bean sauce 1-4
Soy sauce 1-4 part
Salt 1-10 part
Auxiliary and condiment 1-4 part
Water 100-200 part
Preferably, this sauce donkey meat product is made by by weight following raw material:
Donkey meat 70-130 part
Yellow bean sauce 2-3 part
Soy sauce 2-3 part
Salt 4-8 part
Auxiliary and condiment 2-3 part
Water 120-180 part
Wherein, described donkey meat preferably adopts the donkey meat of fresh medium-sized donkey or small-sized donkey, for example the good rice in Shaanxi donkey, Miyang, Henan donkey etc.
Wherein, described auxiliary and condiment is made up of in the following dosage proportion raw material one or more:
Radix Glycyrrhizae 10-20 part Radix Angelicae Sinensis 5-15 part root of Dahurain angelica 5-10 part
Banksia rose 5-10 part Kaempferia galanga 5-15 part galangal 10-20 part
3-8 part Bi roots of grass 5-15 part rhizoma zingiberis 15-25 part in one's early teens
Jujube 5-15 part longan 3-8 part pepper 3-8 part
Cloves 10-20 part fruit of Chinese wolfberry 10-20 part Chinese cassia tree 5-15 part
Galanga Galangal Seed 5-15 part dried orange peel 3-8 part fructus amomi 6-16 part
Chinese prickly ash 3-8 part rhizoma Gastrodiae 2-4 part bighead atractylodes rhizome 3-8 part
Fennel 5-15 part chilli 3-8 part spiceleaf 3-8 part
Aniseed 20-40 part tsaoko 5-15 part nutmeg 5-15 part
Preferably, above-mentioned auxiliary and condiment is made up of the following dosage proportion raw material:
8 parts of 10 parts of roots of Dahurain angelica of 15 parts of Radix Angelicae Sinensis of Radix Glycyrrhizae
15 parts of 10 portions of galangals of 8 parts of Kaempferia galangas of the banksia rose
10 portions of rhizoma zingiberis of 5 parts of Bi roots of grass are 20 parts in one's early teens
5 parts in 5 portions of peppers of 10 portions of longans of jujube
10 parts of 15 portions of Chinese cassia trees of 15 portions of fruits of Chinese wolfberry of cloves
10 parts of 5 parts of fructus amomis of 10 parts of dried orange peels of Galanga Galangal Seed
5 parts of 3 parts of bighead atractylodes rhizomes of 5 parts of rhizoma Gastrodiaes of Chinese prickly ash
5 parts of 5 portions of spiceleafs of 10 portions of chilli of fennel
10 parts of 10 portions of nutmegs of 30 parts of tsaokos of aniseed
Wherein, Radix Glycyrrhizae is the dry root and rhizome of pulse family Radix Glycyrrhizae, glycyrrhiza inflate bat and glycyrrhiza glabra, and smell is sweet flat, nontoxic, strengthening the bones and muscles, tonifying Qi myogenic, and it is deficient to mend internal lesion caused by overexertion.
Radix Angelicae Sinensis: for the dry root of umbelliferae angelica, enrich blood and invigorate blood circulation, relax bowel.
The root of Dahurain angelica: be the dry root of the umbellate form section plant root of Dahurain angelica or Radix angelicae dahuricae, hot, temperature, nontoxic is removed peculiar smell, energy myogenic, skin moisten.
The banksia rose: be the dry mature seed of cucurbitaceous plant Momordica cochinchiensis, bitter, little sweet, temperature, reinforcing spleen to promote digestion, promoting the circulation of qi.
Kaempferia galanga: be the dry rhizome of zingiberaceous plant Kaempferia galanga, hot, warm, in the promoting the circulation of qi temperature, help digestion.
Galangal: be the dry rhizome of zingiberaceous plant galangal, warming stomach for dispelling cold, the pain relieving that helps digestion, strengthening the spleen and stomach.
In one's early teens: hot, warm for zingiberaceous plant dry near maturate seed in one's early teens, in the energy temperature, except that halitosis, invigorating spleen and reinforcing stomach.
The Bi roots of grass: be the dry near maturation or the mature fruit cluster of the Piperaceae plant Bi roots of grass, suffering, heat has the special fragrance of pepper sample, but flavoring, flavouring, the stink smell of dispelling.
Rhizoma zingiberis: be the dry rhizome of zingiber, warming spleen and stomach for dispelling cold, Hui Yang promotes blood circulation, the eliminating dampness dissolving phlegm.
Jujube: be the dry mature fruit of Rhamnaceae plant jujube, sweet, warm, tonifying middle-Jiao and Qi, nourishing blood and tranquilization.
Longan: sweet, warm for the aril of sapindaceous plant longan Dimocarpus longan Lour., tonifying heart and spleen, nourishing blood and tranquilization.
Pepper: hot, warm for dry near maturation or the ripening fruits of Piperaceae plant pepper, the smelling of fish or mutton of dispelling flavor, strong kidney qi.
Cloves: be the dry flower of plant clove of myrtaceae, hot, warm, the flavoring flavouring, warming middle energizer to descend adverse-rising qi is tonified the kidney and support yang.
The fruit of Chinese wolfberry: be the dry mature fruit of plant of Solanaceae lycium barbarum, sweet, flat, nourishing liver and kidney, tonifying kidney and benefiting sperm nourishes the liver to improve visual acuity.
Chinese cassia tree: hot, sweet for the dry bark of canella Chinese cassia tree, flavoring, flavouring, it is supporing yang to mend fire, activating blood to promote menstruation.
Galanga Galangal Seed: be the dry mature fruit of zingiberaceous plant Alpinia galanga, hot, warm, dampness elimination appetizing, eliminating dampness loose tremble with fear, being amusing helps digestion.
Dried orange peel: be the dry mature skin of rutaceae orange and variety thereof, regulating qi-flowing for strengthening spleen, eliminating dampness and eliminating phlegm, the flavouring aodorization.
Fructus amomi: be the dry mature fruit of zingiberaceous plant amomum viosum, green shell sand or SEMEN AMOMI LONGILIGULA, Xin Wen, the dampness elimination appetizing, warming spleen and stopping diarrha, regulate the flow of vital energy, go the raw meat appetizing.
Chinese prickly ash: be the dry mature skin of rutaceae green pepper or Chinese prickly ash, flavor is hot, warm in nature, has warming spleen and stomach for dispelling cold, removing dampness and destroying parasites, and promoting qi circulation and relieving pain, the effect of detoxifcation, but be used for culinary art flavouring flavor, remove peculiar smell.
Rhizoma Gastrodiae: sweet for the dry tuber of orchid rhizoma Gastrodiae, flat, suppressing hyperactive liver for calming endogenous wind ends convulsion.
The bighead atractylodes rhizome: be the dry rhizome of the feverfew bighead atractylodes rhizome, sweet, warm, have strengthening the spleen and replenishing qi, eliminating dampness Li Shui, hidroschesis function.
Fennel: be the dry mature fruit of samphire fennel, flavor is hot, warm in nature, but promoting qi circulation and relieving pain, and digestive powder is cold, the flavouring flavoring.
Chilli: one of culinary art flavoring commonly used, the goat's horn chillies system heavy with pungent forms, and is used for seasoning.
Spiceleaf: one of culinary art flavoring commonly used, be the leaf of canella bay, flavor fragrance can the flavouring flavoring.
Aniseed: one of culinary art flavoring commonly used, the fruit of Magnoliacea plant Chinese anise has strong fragrance, but the flavouring flavoring, its flavor is hot, sweet, warm in nature, but warming spleen and stomach for dispelling cold, regulating qi-flowing for relieving pain.
Tsaoko: be the dry mature fruit of zingiberaceous plant tsaoko, flavor is hot, warm in nature, and is hot aromatic strong, go the raw meat appetizing, but in the eliminating dampness temperature, preventing malaria eliminates the phlegm.
Nutmeg: be the myristic dry benevolence of planting of myristicaceae plant, flavor is hot, and is warm in nature, but warming the middle warmer and descending qi, and solid intestines help digestion.
To describe the preparation method of sauce donkey meat product of the present invention below in detail, it contains following steps:
(1) by consumption take by weighing respectively yellow bean sauce, soy sauce, salt, Radix Glycyrrhizae, Radix Angelicae Sinensis, the root of Dahurain angelica, the banksia rose, Kaempferia galanga, galangal, in one's early teens, the Bi roots of grass, rhizoma zingiberis, jujube, longan, pepper, cloves, the fruit of Chinese wolfberry, Chinese cassia tree, Galanga Galangal Seed, dried orange peel, fructus amomi, Chinese prickly ash, rhizoma Gastrodiae, the bighead atractylodes rhizome, fennel, chilli, spiceleaf, aniseed, tsaoko, nutmeg;
(2) press consumption water is injected pot, add raw material in the step (1) one by one, heating is treated to put into the donkey meat that cuts after the water boiling;
(3) treat that water seethes with excitement once more in the pot after, transfer to low baking temperature and boiled 5-8 hour, get final product to overflowing meat fragrance.
Food of the present invention can directly eat, and also can adopt those skilled in the art's known method packing, for example adopts vacuum bagged, the instant food that is made into such as canned.
Beneficial effect
Product of the present invention is changed over the compound method of traditional sauced meat, get the length of natural Chinese medicinal herb, through preparation rationally, on traditional sauce method basis, improved, with the flavor is core, is purpose to support, and the sauce donkey meat product of producing is delicious flavour not only, mouthfeel is good, all-ages, and have enriching yin and nourishing kidney, the tonic function of strengthening the spleen and stomach
In addition, the Chinese medicine material that product of the present invention adopts is common Chinese herbal medicine, and flavoring also is culinary art flavoring commonly used, so production cost is low, and production method is simple and feasible, has good market prospects.
[specific implementation method]
Following examples are used to illustrate the present invention, but are not used for limiting the scope of the invention.
Embodiment 1:
Donkey meat 50000g yellow bean sauce 1000g soy sauce 1000g
Radix Glycyrrhizae 100g Radix Angelicae Sinensis 50g root of Dahurain angelica 50g
Banksia rose 50g Kaempferia galanga 50g galangal 100g
30g Bi roots of grass 50g rhizoma zingiberis 150g in one's early teens
Jujube 50g longan 30g pepper 30g
Cloves 100g fruit of Chinese wolfberry 100g Chinese cassia tree 50g
Galanga Galangal Seed 50g dried orange peel 30g fructus amomi 60g
Chinese prickly ash 30g rhizoma Gastrodiae 20g bighead atractylodes rhizome 30g
Fennel 50g chilli 30g spiceleaf 30g
Aniseed 200g tsaoko 50g nutmeg 50g
Salt 1000g water 100000g
By consumption take by weighing respectively yellow bean sauce, soy sauce, salt, Radix Glycyrrhizae, Radix Angelicae Sinensis, the root of Dahurain angelica, the banksia rose, Kaempferia galanga, galangal, in one's early teens, the Bi roots of grass, rhizoma zingiberis, jujube, longan, pepper, cloves, the fruit of Chinese wolfberry, Chinese cassia tree, Galanga Galangal Seed, dried orange peel, fructus amomi, Chinese prickly ash, rhizoma Gastrodiae, the bighead atractylodes rhizome, fennel, chilli, spiceleaf, aniseed, tsaoko, nutmeg; The water of above-mentioned weight is injected pot, add the raw material that takes by weighing one by one, heating is treated to put into the donkey meat that cuts after the water boiling; After treating that water seethes with excitement once more in the pot, transfer to low baking temperature and boiled 5-8 hour, promptly make food of the present invention to overflowing meat fragrance.
Embodiment 2:
Donkey meat 150000g yellow bean sauce 4000g soy sauce 4000g
Radix Glycyrrhizae 200g Radix Angelicae Sinensis 150g root of Dahurain angelica 100g
Banksia rose 100g Kaempferia galanga 150g galangal 200g
80g Bi roots of grass 150g rhizoma zingiberis 250g in one's early teens
Jujube 150g longan 80g pepper 80g
Cloves 200g fruit of Chinese wolfberry 200g Chinese cassia tree 150g
Galanga Galangal Seed 150g dried orange peel 80g fructus amomi 160g
Chinese prickly ash 80g rhizoma Gastrodiae 40g bighead atractylodes rhizome 80g
Fennel 150g chilli 80g spiceleaf 80g
Aniseed 400g tsaoko 150g nutmeg 150g
Salt 10000g water 200000g
By consumption take by weighing respectively yellow bean sauce, soy sauce, salt, Radix Glycyrrhizae, Radix Angelicae Sinensis, the root of Dahurain angelica, the banksia rose, Kaempferia galanga, galangal, in one's early teens, the Bi roots of grass, rhizoma zingiberis, jujube, longan, pepper, cloves, the fruit of Chinese wolfberry, Chinese cassia tree, Galanga Galangal Seed, dried orange peel, fructus amomi, Chinese prickly ash, rhizoma Gastrodiae, the bighead atractylodes rhizome, fennel, chilli, spiceleaf, aniseed, tsaoko, nutmeg; The water of above-mentioned weight is injected pot, add the raw material that takes by weighing one by one, heating is treated to put into the donkey meat that cuts after the water boiling; After treating that water seethes with excitement once more in the pot, transfer to low baking temperature and boiled 5-8 hour, promptly make food of the present invention to overflowing meat fragrance.
Embodiment 3:
Donkey meat 100000g yellow bean sauce 2500g soy sauce 2500g
Radix Glycyrrhizae 150g Radix Angelicae Sinensis 100g root of Dahurain angelica 80g
Banksia rose 80g Kaempferia galanga 100g galangal 150g
50g Bi roots of grass 100g rhizoma zingiberis 200g in one's early teens
Jujube 100g longan 50g pepper 50g
Cloves 150g fruit of Chinese wolfberry 150g Chinese cassia tree 100g
Galanga Galangal Seed 100g dried orange peel 50g fructus amomi 100g
Chinese prickly ash 50g rhizoma Gastrodiae 30g bighead atractylodes rhizome 50g
Fennel 100g chilli 50g spiceleaf 50g
Aniseed 300g tsaoko 100g nutmeg 100g
Salt 6000g water 150000g
By consumption take by weighing respectively yellow bean sauce, soy sauce, salt, Radix Glycyrrhizae, Radix Angelicae Sinensis, the root of Dahurain angelica, the banksia rose, Kaempferia galanga, galangal, in one's early teens, the Bi roots of grass, rhizoma zingiberis, jujube, longan, pepper, cloves, the fruit of Chinese wolfberry, Chinese cassia tree, Galanga Galangal Seed, dried orange peel, fructus amomi, Chinese prickly ash, rhizoma Gastrodiae, the bighead atractylodes rhizome, fennel, chilli, spiceleaf, aniseed, tsaoko, nutmeg; The water of above-mentioned weight is injected pot, add the raw material that takes by weighing one by one, heating is treated to put into the donkey meat that cuts after the water boiling; After treating that water seethes with excitement once more in the pot, transfer to low baking temperature and boiled 5-8 hour, promptly make food of the present invention to overflowing meat fragrance.
Though above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, not departing from the these modifications or improvements basically of spirit of the present invention, all belong to the scope of protection of present invention.
Claims (3)
1, a kind of sauce donkey meat product is characterized in that it is to be made by by weight following raw material:
Donkey meat 50-150 part
Yellow bean sauce 1-4 part
Soy sauce 1-4 part
Salt 1-10 part
Auxiliary and condiment 1-4 part
Water 100-200 part
Its preparation method contains following steps:
(1) takes by weighing yellow bean sauce, soy sauce, salt, auxiliary and condiment respectively by consumption;
(2) press consumption with water injection pot, add raw material in the step (1) one by one, heating is treated to put into the donkey meat that cuts by consumption after the water boiling;
(3) treat that water seethes with excitement once more in the pot after, transfer to low baking temperature and boiled 5-8 hour, get final product to overflowing meat fragrance;
Wherein said auxiliary and condiment is made up of following compositions by weight:
Radix Glycyrrhizae 10-20 part Radix Angelicae Sinensis 5-15 part root of Dahurain angelica 5-10 part
Banksia rose 5-10 part Kaempferia galanga 5-15 part galangal 10-20 part
3-8 part Bi roots of grass 5-15 part rhizoma zingiberis 15-25 part in one's early teens
Jujube 5-15 part longan 3-8 part pepper 3-8 part
Cloves 10-20 part fruit of Chinese wolfberry 10-20 part Chinese cassia tree 5-15 part
Galanga Galangal Seed 5-15 part dried orange peel 3-8 part fructus amomi 6-16 part
Chinese prickly ash 3-8 part rhizoma Gastrodiae 2-4 part bighead atractylodes rhizome 3-8 part
Fennel 5-15 part chilli 3-8 part spiceleaf 3-8 part
Aniseed 20-40 part tsaoko 5-15 part nutmeg 5-15 part.
2, sauce donkey meat product according to claim 1 is characterized in that it is to be made by by weight following raw material:
Donkey meat 70-130 part
Yellow bean sauce 2-3 part
Soy sauce 2-3 part
Salt 4-8 part
Auxiliary and condiment 2-3 part
Water 120-180 part.
3, sauce donkey meat product according to claim 1 and 2 is characterized in that described auxiliary and condiment is made up of the following dosage proportion raw material:
8 parts of 10 parts of roots of Dahurain angelica of 15 parts of Radix Angelicae Sinensis of Radix Glycyrrhizae
15 parts of 10 portions of galangals of 8 parts of Kaempferia galangas of the banksia rose
10 portions of rhizoma zingiberis of 5 parts of Bi roots of grass are 20 parts in one's early teens
5 parts in 5 portions of peppers of 10 portions of longans of jujube
10 parts of 15 portions of Chinese cassia trees of 15 portions of fruits of Chinese wolfberry of cloves
10 parts of 5 parts of fructus amomis of 10 parts of dried orange peels of Galanga Galangal Seed
5 parts of 3 parts of bighead atractylodes rhizomes of 5 parts of rhizoma Gastrodiaes of Chinese prickly ash
5 parts of 5 portions of spiceleafs of 10 portions of chilli of fennel
10 parts of 10 portions of nutmegs of 30 parts of tsaokos of aniseed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101130343A CN1242697C (en) | 2003-12-25 | 2003-12-25 | Cooked donkey meat food and its preparing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101130343A CN1242697C (en) | 2003-12-25 | 2003-12-25 | Cooked donkey meat food and its preparing method |
Publications (2)
| Publication Number | Publication Date |
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| CN1554284A CN1554284A (en) | 2004-12-15 |
| CN1242697C true CN1242697C (en) | 2006-02-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2003101130343A Expired - Fee Related CN1242697C (en) | 2003-12-25 | 2003-12-25 | Cooked donkey meat food and its preparing method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340389A (en) * | 2013-06-15 | 2013-10-09 | 刘永 | Nostoc commune and ass meat sauce and processing method thereof |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102318839A (en) * | 2011-10-13 | 2012-01-18 | 河南省龙乡红食品有限公司 | Hot pepper fried donkey meat and making method thereof |
| CN102599534A (en) * | 2012-03-29 | 2012-07-25 | 苏州圣隆营养食品有限公司 | Ass meat can and processing method thereof |
| CN103504274A (en) * | 2013-09-08 | 2014-01-15 | 夏华 | Manufacturing method of shiitake-ass meat paste |
| CN104432147A (en) * | 2014-11-04 | 2015-03-25 | 安徽省春峰食品有限责任公司 | Process for preparing donkey large intestines |
| CN104544181A (en) * | 2015-01-06 | 2015-04-29 | 刘克礼 | Donkey meat chili sauce and preparation method thereof |
| CN106418226A (en) * | 2016-08-31 | 2017-02-22 | 天津市达美佳驴肉销售有限公司 | Sauced donkey meat and production process thereof |
| CN107997106A (en) * | 2018-02-06 | 2018-05-08 | 韩朝社 | A kind of production method of meat flavouring |
| CN108753449B (en) * | 2018-04-28 | 2021-08-27 | 安徽师范大学 | Chinese herbal medicine type animal fat deodorization agent, preparation method and application thereof |
| CN112641050A (en) * | 2019-10-11 | 2021-04-13 | 董兆德 | Method for making selenium-rich sauced donkey meat |
-
2003
- 2003-12-25 CN CNB2003101130343A patent/CN1242697C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340389A (en) * | 2013-06-15 | 2013-10-09 | 刘永 | Nostoc commune and ass meat sauce and processing method thereof |
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| CN1554284A (en) | 2004-12-15 |
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