CN1923039B - Dry saute mutton crumb and its production method - Google Patents

Dry saute mutton crumb and its production method Download PDF

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Publication number
CN1923039B
CN1923039B CN200610153989A CN200610153989A CN1923039B CN 1923039 B CN1923039 B CN 1923039B CN 200610153989 A CN200610153989 A CN 200610153989A CN 200610153989 A CN200610153989 A CN 200610153989A CN 1923039 B CN1923039 B CN 1923039B
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China
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pot
mutton
production
crumb
onion
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CN200610153989A
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Chinese (zh)
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CN1923039A (en
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夏国庆
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银川伊布拉欣清真食品有限公司
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Publication of CN1923039A publication Critical patent/CN1923039A/en
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Abstract

The invention provides a dried mutton flavoring and its preparing process, which comprises mutton25kg, soy sauce 0.02kg, vegetable oil 2kg, pepper 0.5kg, table salt 0.4kg, aniseed 0.01kg, cooking wine 0.03kg, Chinese prickly ash 0.01kg, ginger 0.5kg, cassia bark 0.01kg, tsaoko cardamon 0.01kg, green onion 0.2kg, onion 0.1kg, and gourmet powder 0.05kg.

Description

Dry saute mutton crumb and production method thereof

Technical field

The present invention relates to a kind of food, especially relate to a kind of dry saute mutton crumb and production method thereof.

Background technology

Sheep is one of the most familiar domestic animal of people, mutton nature and flavor heat, the effect that warm middle qi-restoratives, Appetizing spleen-tonifying are arranged, mutton food is very popular, Ningxia is located in the northwest, and natural environment is richly endowed by nature, particularly salt pond, Lingwu, to reach southern mountain area with one heart scarcely populated, herbage is abundant, pollution-free, the growth of suitable cattle and sheep, and the beef and mutton meat exquisiteness of producing, delicious flavour, nutrition are very abundant; The mutton minced or diced meat to be added to noodles or other food before serving is one of mutton deep processed product, also is the traditional properties food that western people like, but in traditional mutton minced or diced meat to be added to noodles or other food before serving, and it is the placement two to three days of adopting directly edible or short-term after the frying, the standard of living that incompatibility people improve day by day.Shelf-life is short, and is apt to deteriorate, carries inconvenience, also the remote transportation and sale of inconvenience.

Summary of the invention

The objective of the invention is to overcome the deficiencies in the prior art, a kind of long shelf-life is provided, easy to carry, do not contain any additives and anticorrisive agent, nutritious a kind of dry saute mutton crumb and production method thereof.

The present invention realizes in the following way:

A kind of dry saute mutton crumb, it is characterized in that: be by mutton 25kg, soy sauce 0.02kg, vegetable oil 2kg, capsicum 0.5kg, salt 0.4kg, fennel 0.01kg, cooking wine 0.03kg, Chinese prickly ash 0.01kg, ginger 0.5kg, cassia bark 0.01kg, tsaoko 0.01kg, green onion 0.2kg, onion 0.1kg, monosodium glutamate 0.05kg make;

The production method of described dry saute mutton crumb, it is characterized in that: the square fourth that mutton 25kg is cut into 1 cubic centimetre is standby, when again vegetable oil 2kg being put into pot and being heated to 140-150 ℃ with green onion 0.2kg, onion 0.1kg, ginger 0.5kg puts into pot and stir-fried 0.5 minute, pulls pot out, again the meat cubelets that cut is put into pot and stir-fries repeatedly, make that moisture drops to 40% in the meat cubelets, during the meat cubelets medium well again with capsicum 0.5kg, refined salt 0.4kg, fennel 0.01kg, Chinese prickly ash 0.01kg, cassia bark 0.01kg, tsaoko 0.01kg, soy sauce 0.02kg, cooking wine 0.03kg, monosodium glutamate 0.05kg is blended in the pot successively as condiment, and big fire stir-fries once more, fries to medium well, in this process, want duty to turn over diligent the stir-fry, painted taint of odour is even, at the bottom of the Non-burnt pot, and the metering pack for the treatment of to take the dish out of the pot when meat is medium well, the vacuum exhaust sealing, sterilization;

Described vegetable oil is a siritch, and capsicum is a chilli;

Described sterilization is that horizontal sterilizer is put in the packaging bag of sealing through vacuum exhaust rapidly, is sterilization under 121 ℃ the condition in temperature;

It is 0.085Mpa condition lower sealing that described vacuum exhaust is sealed in vacuum.

The present invention has following effect:

In the condiment of the present invention, wherein fennel claims Chinese anise again, and cloudy the loosing of temperature trembled with fear, and regulating qi-flowing for relieving pain is used for gastrofrigid vomiting, lumbago due to the kidney deficiency, and the edible condiment that is used for more, flavor is fragrant; Chinese prickly ash: warming spleen and stomach for dispelling cold, killing parasites to relieve itshing is used for chamber abdomen crymodynia, and vomiting is had loose bowels, and it is spicy to make the condiment flavor; Ginger: warming stomach for dispelling cold, the pain relieving preventing or arresting vomiting, it is hot to distinguish the flavor of; Cassia bark: claim Chinese cassia tree again, yang-tonifying in the temperature, eliminating cold to stop pain is made condiment, and it is hot, sweet to make the condiment flavor; Tsaoko: claim in one's early teens again, be perennial herb, high 2-3 rice, complete stool has hot fragrance.Rhizome is like ginger, hypertrophy, lilac red.The wide lanceolar of leaf.The premium look is by extracting out on the rhizome.The capsule meat, oblong, puce does not ftracture, and fragrance is arranged, the place of the fertile profit of soil property in the broad-leaf forest of suitable growth humidity in slightly covering, stem, leaf, fruit all can be carried aromatic oil, as flavoring.Full fruit also can be used as medicine except that making food seasoning, and flavor is hot warm in nature, has in the temperature, is good for the stomach, helps digestion, pleasant function, cures mainly trusted subordinate's pain, abdominal distention, n and V, coughing with a lot of sputum etc.Tsaoko is that indispensable flavoring is cooked in dining room, tame kitchen, and its flavor sweet-smelling is unusual, gladdens the heart and refresh the mind; Tsaoko flavor is hot warm in nature, is being good for the stomach property of traditional Chinese medical science armaticity medicine, and food digesting stomach fortifying is arranged, and the merit of pleasant, dispelling cold cures mainly malaria, vomiting, and the gas of can relieving alcoholism deodorizing; Onion: property is flat, and it is sweet, hot to distinguish the flavor of, have be good for the stomach, flat liver, ease constipation and diuresis, perspiration.Modern medicine is discovered, onion contains sulfide, flavonoids, contains chlorination and number of chemical compositions such as thing and prostanoid, have that anti-inflammatory is antibacterial, cancer-resisting, hypoglycemic, reducing blood lipid, with cholesterol, with pharmacological actions such as blood pressure, anti-platelet aggregation, prevention cardiovascular and cerebrovascular diseases, anti-oxidant, beauty treatments; The effect of cooking wine mainly is to remove the smelling of fish or mutton of fish, meat flavor, increases the fragrance of dish, helps salty sweet each flavor and fully infiltrates in the dish.

Because the present invention adopts multiple food and medicament dual-purpose material to make flavouring, and do not contain any additives and anticorrisive agent again, nutritious, both be beneficial to healthyly, very conveniently again carry ediblely, and strong and brisk in taste, delicious flavour is enjoyed endless aftertastes.

Production method of the present invention is simple, and is easy to operate, choice materials, and scientific formulation is cooked consummately, has promptly kept traditional color, and rational allocation makes nutritional labeling science more, instant again.Dry saute mutton crumb of the present invention does not contain any food additives anticorrisive agent, and delicious flavour is nutritious.

Finished product dry saute mutton crumb provided by the invention is packed in the aluminium foil bag, high temperature sterilization behind exhaust sealing, and the finished product color, smell and taste are all good.Product technology of the present invention is simple, and packing is simple, but long-term storage, generally can be more than 12 months, carry edible very conveniently, solved effectively and be unfavorable for healthy factor in traditional minced or diced meat to be added to noodles or other food before serving, make long shelf-life, be convenient to transportation and sale, developing is developed production.

The specific embodiment

Embodiment: a kind of dry saute mutton crumb is by mutton 25kg, vegetable oil 2kg, capsicum 0.3kg, salt 0.4kg, fennel 0.01kg, Chinese prickly ash 0.01kg, ginger 0.5kg, cassia bark 0.01kg, tsaoko 0.01kg, green onion 0.2kg, onion 0.1kg, soy sauce 0.02kg, cooking wine 0.03kg, monosodium glutamate 0.05kg makes; Wherein vegetable oil is preferably siritch, and capsicum is a chilli, and salt is preferably refined salt, and mutton is preferably fresh and tender mutton.

The production method of above-mentioned dry saute mutton crumb is that the moderate fresh and tender trunk sheep of the selected girth of a garment is cleaned, sterilization is picked a bone, take by weighing mutton 25kg, the square fourth that is cut into 1 cubic centimetre is standby, when vegetable oil 2kg is put into pot and is heated to 140-150 ℃ with green onion 0.2kg, onion 0.1kg, ginger 0.5kg puts into oil cauldron and stir-fried back and forth 0.5 minute, make green onion, onion, ginger fragrance is released in the deep fat, this is green onion, onion, ginger is pulled out, putting into oil cauldron at the meat cubelets 25kg that will cut stir-fries repeatedly, make that moisture drops to 40% in the meat cubelets, when making the meat cubelets medium well again with capsicum 0.3kg, salt 0.4kg, fennel 0.01kg, Chinese prickly ash 0.01kg, cassia bark 0.01kg, tsaoko 0.01kg, soy sauce 0.02kg, cooking wine 0.03kg, monosodium glutamate 0.05kg is blended in the pot as condiment successively, big fire is fried to meat cubelets medium well once more, in this process, want duty to turn over diligent the stir-fry, make its painted taint of odour even, at the bottom of the Non-burnt pot, the metering pack for the treatment of to take the dish out of the pot when medium well.Vacuum exhaust sealing, sterilization, constant temperature seven days promptly become dry saute mutton crumb.

Claims (5)

1. dry saute mutton crumb, it is characterized in that: be by mutton 25kg, soy sauce 0.02kg, vegetable oil 2kg, capsicum 0.5kg, salt 0.4kg, fennel 0.01kg, cooking wine 0.03kg, Chinese prickly ash 0.01kg, ginger 0.5kg, cassia bark 0.01kg, tsaoko 0.01kg, green onion 0.2kg, onion 0.1kg, monosodium glutamate 0.05kg make.
2. the production method of dry saute mutton crumb as claimed in claim 1, it is characterized in that: the square fourth that mutton 25kg is cut into 1 cubic centimetre is standby, when again vegetable oil 2kg being put into pot and being heated to 140-150 ℃ with green onion 0.2kg, onion 0.1kg, ginger 0.5kg puts into pot and stir-fried 0.5 minute, pulls pot out, again the meat cubelets that cut is put into pot and stir-fries repeatedly, make that moisture drops to 40% in the meat cubelets, during the meat cubelets medium well again with capsicum 0.5kg, refined salt 0.4kg, fennel 0.01kg, Chinese prickly ash 0.01kg, cassia bark 0.01kg, tsaoko 0.01kg, soy sauce 0.02kg, cooking wine 0.03kg, monosodium glutamate 0.05kg is blended in the pot successively as condiment, and big fire stir-fries once more, fries to medium well, in this process, want duty to turn over diligent the stir-fry, painted taint of odour is even, at the bottom of the Non-burnt pot, and the metering pack for the treatment of to take the dish out of the pot when meat is medium well, the vacuum exhaust sealing, sterilization.
3. the production method of dry saute mutton crumb as claimed in claim 2, it is characterized in that: described vegetable oil is a siritch, capsicum is a chilli.
4. the production method of dry saute mutton crumb as claimed in claim 2 is characterized in that: described sterilization is that horizontal sterilizer is put in the packaging bag of sealing through vacuum exhaust rapidly, is sterilization under 121 ℃ the condition in temperature.
5. the production method of dry saute mutton crumb as claimed in claim 2, it is characterized in that: it is 0.085Mpa condition lower sealing that described vacuum exhaust is sealed in vacuum.
CN200610153989A 2006-09-19 2006-09-19 Dry saute mutton crumb and its production method CN1923039B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN200610153989A CN1923039B (en) 2006-09-19 2006-09-19 Dry saute mutton crumb and its production method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN200610153989A CN1923039B (en) 2006-09-19 2006-09-19 Dry saute mutton crumb and its production method

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CN1923039A CN1923039A (en) 2007-03-07
CN1923039B true CN1923039B (en) 2010-05-19

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Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102028246B (en) * 2010-11-15 2012-12-26 李绩 Preserved fried and cooked diced mutton product and production method thereof
CN102028235B (en) * 2010-11-15 2012-12-05 李绩 Diced mutton product and production method thereof
CN102726543A (en) * 2012-07-04 2012-10-17 俞红 Vegetarian marinade for hard bean curd and production method thereof
CN102845704B (en) * 2012-09-11 2013-08-14 四川玖玖爱食品有限公司 Crispy minced meat seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof
CN103652979A (en) * 2013-11-20 2014-03-26 怀远县大禹食品科技发展有限公司 Aloe nutrition mutton shashlik and preparation method thereof
CN103932161B (en) * 2014-04-11 2015-09-09 宁夏宁杨清真食品有限公司 Radix Astragali sheep known for its fine thick wool meat pulp
CN106261078A (en) * 2015-05-19 2017-01-04 张小粉 East, Gansu Province minced or diced meat to be added to noodles or other food before serving soup
CN107373318A (en) * 2017-08-07 2017-11-24 宁夏明天实业有限公司民族饭庄分公司 A kind of diced mutton boils in a covered pot over a slow fire the group of stirring and preparation method thereof

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