CN103494228A - Mutton with honey - Google Patents
Mutton with honey Download PDFInfo
- Publication number
- CN103494228A CN103494228A CN201310396700.2A CN201310396700A CN103494228A CN 103494228 A CN103494228 A CN 103494228A CN 201310396700 A CN201310396700 A CN 201310396700A CN 103494228 A CN103494228 A CN 103494228A
- Authority
- CN
- China
- Prior art keywords
- parts
- mutton
- honey
- strawberry
- heating
- 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
- 235000012907 honey Nutrition 0.000 title claims abstract description 26
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 16
- 240000009088 Fragaria x ananassa Species 0.000 claims abstract description 16
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 16
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 9
- 240000005385 Jasminum sambac Species 0.000 claims abstract description 9
- 241000220317 Rosa Species 0.000 claims abstract description 9
- 239000000284 extract Substances 0.000 claims abstract description 8
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- 244000025352 Artocarpus heterophyllus Species 0.000 claims abstract description 7
- 235000008725 Artocarpus heterophyllus Nutrition 0.000 claims abstract description 7
- 244000241257 Cucumis melo Species 0.000 claims abstract description 7
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 claims abstract description 7
- 241000234435 Lilium Species 0.000 claims abstract description 7
- 235000014443 Pyrus communis Nutrition 0.000 claims abstract description 7
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims abstract description 7
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000004634 cranberry Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 241000287828 Gallus gallus Species 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims description 15
- 239000003814 drug Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 241000756943 Codonopsis Species 0.000 claims description 6
- 244000291414 Vaccinium oxycoccus Species 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000013330 chicken meat Nutrition 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 229920002678 cellulose Polymers 0.000 abstract description 2
- 239000001913 cellulose Substances 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 230000003796 beauty Effects 0.000 abstract 2
- 244000183278 Nephelium litchi Species 0.000 abstract 1
- 241001633680 Polygonatum odoratum Species 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 abstract 1
- 240000001717 Vaccinium macrocarpon Species 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 description 3
- 230000007547 defect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23L13/10—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
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Jellies, Jams, And Syrups (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides a mutton with honey. The mutton with honey comprises the following raw materials by weight: 130 to 150 parts of mutton, 120 to 130 parts of honey, 30 to 40 parts of jackfruit, 20 to 30 parts of litchi, 20 to 30 parts of strawberry, 20 to 30 parts of cranberry, 4 to 5 parts of Dangshen, 3 to 4 parts of polygonatum odoratum, 3 to 4 parts of jasmine flower, 4 to 5 parts of pear flower, 3 to 4 parts of lily, 3 to 4 parts of rose, 8 to 12 parts of tea, 2 to 3 parts of muskmelon peel, 2 to 3 parts of strawberry leaf, 50 to 60 parts of milk, 10 to 20 parts of essence of chicken, 0 to 30 parts of white sugar, 10 to 30 parts of salt, 10 to 20 parts of minced ginger, 10 to 20 parts of minced scallion, 70 to 80 parts of yellow rice wine and a proper amount of water. A preparation process for the mutton with honey is simple; a plurality of fruits like strawberry are added, providing abundant vitamins and cellulose, mutton rich in high proteins is cooperatively used, so the mutton with honey has abundant nutrients; in particular, extracts of traditional Chinese medicinal materials with a beauty fostering effect, e.g., rose and jasmine flower, are added, so the mutton with honey is especially applicable to people with a weak body and the love of beauty.
Description
Technical field
The present invention relates generally to food and preparation method thereof technical field, relates in particular to a kind of honey bubble mutton.
Background technology
The kind of the instant meat product on market seldom, on base, be to take fresh meat as main, yet, along with the raising of people's living standard, on market, single meat product can not meet people's life requirement, and the nutrition of commercially available instant meat product is also single, do not embody its auxiliary effect.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of honey bubble mutton and preparation method thereof.
The present invention is achieved by the following technical solutions: a kind of honey bubble mutton is comprised of following weight portion raw material: mutton 130-150, honey 120-130, jackfruit 30-40, lichee 20-30, strawberry 20-30, Cranberry 20-30, Radix Codonopsis 4-5, radix polygonati officinalis 3-4, Jasmine 3-4, pear flower 4-5, lily 3-4, rose 3-4, tealeaves 8-12, muskmelon skin 2-3, strawberry leaves 2-3, milk 50-60, chickens' extract 10-20, white granulated sugar 0-30, salt 10-30, ginger end 10-20, green onion end 10-20, yellow rice wine 70-80, water are appropriate.
A kind of preparation method of honey bubble mutton comprises the following steps:
(1) the water heating of Radix Codonopsis radix polygonati officinalis, Jasmine, pear flower, lily, rose, tealeaves, muskmelon skin, strawberry leaves doubly being measured with 5-10 is extracted, after filtration, that the Chinese medicine extract heating is concentrated, obtains the concentrated liquid of tradition Chinese medicine;
(2) after jackfruit, lichee, strawberry, Cranberry are cleaned, get its pulp, together with the concentrated liquid of tradition Chinese medicine, break into pulp standby;
(3) above-mentioned pulp is poured in pot, be blended into described milk, the limit heating, constantly stir on limit, after stirring, stops heating, adds described honey and mix, and obtains honey juice standby;
(4) after described mutton is cleaned, be cut into bulk, pour in pot, add that ginger end, green onion are last, yellow rice wine, heating is stewing boil 2-3 hour after, take out mutton, with above-mentioned pulp, mix, after stirring, sterilizing, tubulose get final product.
Advantage of the present invention is: a kind of honey bubble mutton of the present invention, manufacture craft is simple, add the various fruits such as strawberry, contain abundant vitamin, cellulose, coordinate the mutton that is rich in high protein, nutritious, add especially the extract that rose, Jasmine etc. have the Chinese medicine of certain moistening face, be particularly suitable for body personage empty and that like to be beautiful edible.
The specific embodiment
A kind of honey bubble mutton is comprised of following weight portion raw material: mutton 130 Kg, honey 120 Kg, jackfruit 30 Kg, lichee 20 Kg, strawberry 20 Kg, Cranberry 20 Kg, Radix Codonopsis 4 Kg, radix polygonati officinalis 3 Kg, Jasmine 3 Kg, pear flower 4 Kg, lily 3 Kg, rose 3 Kg, tealeaves 8 Kg, muskmelon skin 2 Kg, strawberry leaves 2 Kg, milk 50 Kg, chickens' extract 10 Kg, white granulated sugar 20 Kg, salt 10 Kg, ginger end 10 Kg, green onion end 10 Kg, yellow rice wine 70 Kg, water are appropriate.
A kind of preparation method of honey bubble mutton comprises the following steps:
(1) Radix Codonopsis radix polygonati officinalis, Jasmine, pear flower, lily, rose, tealeaves, muskmelon skin, strawberry leaves are extracted with the water heating of 7 times of amounts, after filtration, that the Chinese medicine extract heating is concentrated, obtain the concentrated liquid of tradition Chinese medicine;
(2) after jackfruit, lichee, strawberry, Cranberry are cleaned, get its pulp, together with the concentrated liquid of tradition Chinese medicine, break into pulp standby;
(3) above-mentioned pulp is poured in pot, be blended into described milk, the limit heating, constantly stir on limit, after stirring, stops heating, adds described honey and mix, and obtains honey juice standby;
(4) after described mutton is cleaned, be cut into bulk, pour in pot, add that ginger end, green onion are last, yellow rice wine, heating is stewing boil 2 hours after, take out mutton, with above-mentioned pulp, mix, after stirring, sterilizing, tubulose get final product.
Claims (2)
1. a honey steeps mutton, it is characterized in that, be comprised of following weight portion raw material: mutton 130-150, honey 120-130, jackfruit 30-40, lichee 20-30, strawberry 20-30, Cranberry 20-30, Radix Codonopsis 4-5, radix polygonati officinalis 3-4, Jasmine 3-4, pear flower 4-5, lily 3-4, rose 3-4, tealeaves 8-12, muskmelon skin 2-3, strawberry leaves 2-3, milk 50-60, chickens' extract 10-20, white granulated sugar 0-30, salt 10-30, ginger end 10-20, green onion end 10-20, yellow rice wine 70-80, water are appropriate.
2. the preparation method of a kind of honey bubble mutton as claimed in claim 1, is characterized in that, comprises the following steps:
(1) the water heating of Radix Codonopsis radix polygonati officinalis, Jasmine, pear flower, lily, rose, tealeaves, muskmelon skin, strawberry leaves doubly being measured with 5-10 is extracted, after filtration, that the Chinese medicine extract heating is concentrated, obtains the concentrated liquid of tradition Chinese medicine;
(2) after jackfruit, lichee, strawberry, Cranberry are cleaned, get its pulp, together with the concentrated liquid of tradition Chinese medicine, break into pulp standby;
(3) above-mentioned pulp is poured in pot, be blended into described milk, the limit heating, constantly stir on limit, after stirring, stops heating, adds described honey and mix, and obtains honey juice standby;
(4) after described mutton is cleaned, be cut into bulk, pour in pot, add that ginger end, green onion are last, yellow rice wine, heating is stewing boil 2-3 hour after, take out mutton, with above-mentioned pulp, mix, after stirring, sterilizing, tubulose get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310396700.2A CN103494228A (en) | 2013-09-04 | 2013-09-04 | Mutton with honey |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310396700.2A CN103494228A (en) | 2013-09-04 | 2013-09-04 | Mutton with honey |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103494228A true CN103494228A (en) | 2014-01-08 |
Family
ID=49859567
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310396700.2A Pending CN103494228A (en) | 2013-09-04 | 2013-09-04 | Mutton with honey |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103494228A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106562393A (en) * | 2016-11-11 | 2017-04-19 | 北海和思科技有限公司 | Mutton-jackfruit sauce and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1213513A (en) * | 1998-10-21 | 1999-04-14 | 郑玉洪 | Bone broth |
| CN1329841A (en) * | 2000-06-21 | 2002-01-09 | 卓樯 | Deodoured cooked mutton |
| CN1471852A (en) * | 2003-07-11 | 2004-02-04 | 许志亮 | Cooking method of shijinduozi lamb |
| CN1788613A (en) * | 2005-12-27 | 2006-06-21 | 王连科 | Healthcare formulation for prolonging life and its preparation process |
| CN103027305A (en) * | 2013-01-18 | 2013-04-10 | 贵州大学 | Nourishing mutton product and preparation technology thereof |
-
2013
- 2013-09-04 CN CN201310396700.2A patent/CN103494228A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1213513A (en) * | 1998-10-21 | 1999-04-14 | 郑玉洪 | Bone broth |
| CN1329841A (en) * | 2000-06-21 | 2002-01-09 | 卓樯 | Deodoured cooked mutton |
| CN1471852A (en) * | 2003-07-11 | 2004-02-04 | 许志亮 | Cooking method of shijinduozi lamb |
| CN1788613A (en) * | 2005-12-27 | 2006-06-21 | 王连科 | Healthcare formulation for prolonging life and its preparation process |
| CN103027305A (en) * | 2013-01-18 | 2013-04-10 | 贵州大学 | Nourishing mutton product and preparation technology thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106562393A (en) * | 2016-11-11 | 2017-04-19 | 北海和思科技有限公司 | Mutton-jackfruit sauce and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140108 |