CN101449796A - Instant-boiled mutton flavorings - Google Patents
Instant-boiled mutton flavorings Download PDFInfo
- Publication number
- CN101449796A CN101449796A CNA2007101506133A CN200710150613A CN101449796A CN 101449796 A CN101449796 A CN 101449796A CN A2007101506133 A CNA2007101506133 A CN A2007101506133A CN 200710150613 A CN200710150613 A CN 200710150613A CN 101449796 A CN101449796 A CN 101449796A
- Authority
- CN
- China
- Prior art keywords
- instant
- juice
- boiled mutton
- flavoring
- boiled
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to flavoring for instant-boiled mutton of foodstuff technology field, which has compositions of sesame paste, sauce bean curd, leek flower, crushed peanut, crushed walnut, crushed pinenut, sesame, caraway juice, scallion juice, salt, monosodium glutamate and thin soup. The flavoring for instant-boiled mutton provided by the present invention is prepared from various substances beneficial for human body, especially the added vegetable juice which greatly improves content of vitamin in the flavoring, has rich nutrient composition and is favourable to human body health; the flavoring has good taste and full-bodied fragrance, is not greasy, and is suitable for not only instant-boiled mutton, but also other meat.
Description
Technical field
The invention belongs to food technology field, particularly relate to a kind of instant-boiled mutton condiment.
Background technology
The instant-boiled mutton is the food that people like, and the quality of instant-boiled mutton mouthfeel and instant-boiled mutton condiment have direct relation.At present, traditional instant-boiled mutton condiment generally is to be formed by modulation such as sesame paste, salt, monosodium glutamate, fermented bean curd, leek, shrimp sauces, though certain nutritional labeling is arranged, not comprehensive; And, insufficient fragrance, delicate flavour is not enough, and certain getting fed up arranged, and also is not easy to preserve.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art part, provide a kind of delicate flavour, fragrance is dense and the instant-boiled mutton condiment of easy preservation.
The technical scheme that the present invention takes is:
A kind of instant-boiled mutton condiment, its constituent and parts by weight thereof are respectively:
Sesame paste 5～6
Fermented bean curd 1～2
Leek 0.2～0.5
Peanut broken 0.2～0.5
Walnut broken 0.2～0.5
Pinenut broken 0.2～0.5
Sesame seed 0.2～0.5
Shrimp paste 1～2
Vegetable juice 0.5～0.6
Salt 5～6
Monosodium glutamate 1～2
Soup-stock 15～20.
And described vegetable juice comprises the wherein a kind of of caraway juice, Celery Juice, chive juice, or two kinds and two or more mixtures.
Advantage of the present invention and good effect are:
1. instant-boiled mutton condiment of the present invention, synthetic by multiple material to the human body beneficial, especially the vegetable juice of Tian Jiaing has greatly improved the vitamin content in the condiment, and nutritional labeling is very abundant, is beneficial to the healthy of people.
2. instant-boiled mutton condiment of the present invention, mouthfeel is good, and the fragrance foot does not get fed up, and not only is fit to instant-boiled mutton condiment, but also can become pot condiment of rinsing of other meats.
3. the present invention is nutritious, is rich in multivitamin, and manufacture craft is very simple and convenient, has important application value, and is easy to promote.
The specific embodiment
Below in conjunction with embodiment, the present invention is further described; Following embodiment is illustrative, is not determinate, can not limit protection scope of the present invention with following embodiment.
A kind of instant-boiled mutton condiment, its constituent and weight thereof (kilogram) are respectively:
Sesame paste 6
Fermented bean curd 1
Leek 0.4
Peanut broken 0.3
Walnut broken 0.4
Pinenut broken 0.5
Sesame seed 0.3
Shrimp paste 2
Caraway juice 0.3
Chive juice 0.2
Salt 6
Monosodium glutamate 1
Soup-stock 16.
After the above-mentioned substance weighing, at first solid material is put in the reactor, with after vegetable juice, the soup-stock mixing and stirring, promptly get the finished product of this instant-boiled mutton condiment then.
Claims (2)
1. instant-boiled mutton condiment, it is characterized in that: its constituent and parts by weight thereof are respectively:
Sesame paste 5～6
Fermented bean curd 1～2
Leek 0.2～0.5
Peanut broken 0.2～0.5
Walnut broken 0.2～0.5
Pinenut broken 0.2～0.5
Sesame seed 0.2～0.5
Shrimp paste 1～2
Vegetable juice 0.5～0.6
Salt 5～6
Monosodium glutamate 1～2
Soup-stock 15～20.
2. a kind of instant-boiled mutton condiment according to claim 1 is characterized in that: described vegetable juice comprises the wherein a kind of of caraway juice, Celery Juice, chive juice, or two kinds and two or more mixtures.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101506133A CN101449796A (en) | 2007-11-30 | 2007-11-30 | Instant-boiled mutton flavorings |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101506133A CN101449796A (en) | 2007-11-30 | 2007-11-30 | Instant-boiled mutton flavorings |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101449796A true CN101449796A (en) | 2009-06-10 |
Family
ID=40732426
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101506133A Pending CN101449796A (en) | 2007-11-30 | 2007-11-30 | Instant-boiled mutton flavorings |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101449796A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919801A (en) * | 2012-11-09 | 2013-02-13 | 柳迪 | Chafing dish condiment |
| CN103445106A (en) * | 2013-01-05 | 2013-12-18 | 胡素芳 | Processing method of bamboo shoots |
| CN103653077A (en) * | 2013-12-02 | 2014-03-26 | 南通双和食品有限公司 | Composite sesame paste |
| CN104323197A (en) * | 2013-07-23 | 2015-02-04 | 刘志中 | Nourishing healthy rinsing mutton seasoning |
| CN105166810A (en) * | 2015-09-03 | 2015-12-23 | 宁夏宁杨清真食品有限公司 | Instant-boiling seasoning capable of eliminating dampness and coldness |
-
2007
- 2007-11-30 CN CNA2007101506133A patent/CN101449796A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919801A (en) * | 2012-11-09 | 2013-02-13 | 柳迪 | Chafing dish condiment |
| CN103445106A (en) * | 2013-01-05 | 2013-12-18 | 胡素芳 | Processing method of bamboo shoots |
| CN104323197A (en) * | 2013-07-23 | 2015-02-04 | 刘志中 | Nourishing healthy rinsing mutton seasoning |
| CN103653077A (en) * | 2013-12-02 | 2014-03-26 | 南通双和食品有限公司 | Composite sesame paste |
| CN105166810A (en) * | 2015-09-03 | 2015-12-23 | 宁夏宁杨清真食品有限公司 | Instant-boiling seasoning capable of eliminating dampness and coldness |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103461926B (en) | Preparation method of high-freshness composite seasoning | |
| CN101473931A (en) | Vegetable sauce | |
| CN102366076B (en) | Fungus essence and manufacturing method thereof | |
| CN103892227B (en) | A kind of high calcium chicken flavor medicinal extract and manufacture method thereof | |
| CN102578524A (en) | Method for making seasoning bag of instant glass noodles | |
| CN102845730B (en) | Sichuan-style pickle seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof | |
| CN102362663B (en) | Beef seasoning powder and preparation method thereof | |
| CN108142889A (en) | A kind of the Fish with Chinese Sauerkraut condiment | |
| CN101449796A (en) | Instant-boiled mutton flavorings | |
| CN103181538A (en) | Preparation method of lentinus edodes soup | |
| CN101731549A (en) | Method for salting radish strips | |
| CN104996963A (en) | Method for preparing composite flavoring agent and product prepared by same | |
| CN107950978A (en) | It is a kind of to facilitate the Fish with Chinese Sauerkraut condiment | |
| JP5916306B2 (en) | Method for producing vegetable vinegar and processed food using the same | |
| CN102860525A (en) | Spicy dried rabbit meat and processing technology | |
| CN105475929A (en) | Sweet and sour radish and preparation method thereof | |
| CN105231430A (en) | Processing method of spicy pleurotus eryngii | |
| CN104305144A (en) | Vegetable sauce and preparation method thereof | |
| CN103202450A (en) | Preparation method of pleurotus nebrodensis flavoring | |
| CN101449795A (en) | Production technique of mixed meat flavorings | |
| CN105559020A (en) | Vegetable sauce and preparation method of vegetable sauce | |
| CN104814417A (en) | Fragrant mushroom seasoning and preparation method thereof | |
| CN105495493A (en) | Cucurbita maxima sauce and making method thereof | |
| CN104256565A (en) | Paste containing shiitake mushroom, soybean and beef and production method thereof | |
| CN103919113A (en) | Basil salad sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090610 |