CN104256448A - Shredded round lettuce-sauce pork liver and preparation method thereof - Google Patents
Shredded round lettuce-sauce pork liver and preparation method thereof Download PDFInfo
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- CN104256448A CN104256448A CN201410361950.7A CN201410361950A CN104256448A CN 104256448 A CN104256448 A CN 104256448A CN 201410361950 A CN201410361950 A CN 201410361950A CN 104256448 A CN104256448 A CN 104256448A
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- 235000015277 pork Nutrition 0.000 title claims abstract description 25
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- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 7
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 7
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- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 7
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- 241000405414 Rehmannia Species 0.000 claims abstract description 7
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- 239000000203 mixture Substances 0.000 claims description 15
- 235000015067 sauces Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000003351 Brassica cretica Nutrition 0.000 claims description 7
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 7
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 7
- 235000010460 mustard Nutrition 0.000 claims description 7
- 244000099147 Ananas comosus Species 0.000 claims description 6
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- 240000006509 Gynostemma pentaphyllum Species 0.000 claims description 6
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- 240000003915 Lophatherum gracile Species 0.000 claims description 6
- 244000246386 Mentha pulegium Species 0.000 claims description 6
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 6
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 6
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- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 6
- 240000007651 Rubus glaucus Species 0.000 claims description 6
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 6
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 6
- 241000951473 Schizonepeta Species 0.000 claims description 6
- 244000299461 Theobroma cacao Species 0.000 claims description 6
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 6
- 241001083492 Trapa Species 0.000 claims description 6
- 235000014364 Trapa natans Nutrition 0.000 claims description 6
- 239000000853 adhesive Substances 0.000 claims description 6
- 230000001070 adhesive effect Effects 0.000 claims description 6
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- 239000003814 drug Substances 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 235000001050 hortel pimenta Nutrition 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 239000001525 mentha piperita l. herb oil Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
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- 235000019477 peppermint oil Nutrition 0.000 claims description 6
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- 150000003839 salts Chemical class 0.000 claims description 6
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- 235000007265 Myrrhis odorata Nutrition 0.000 abstract description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract description 2
- 230000036592 analgesia Effects 0.000 abstract description 2
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 230000000147 hypnotic effect Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 240000008415 Lactuca sativa Species 0.000 abstract 4
- 235000003228 Lactuca sativa Nutrition 0.000 abstract 4
- 244000285774 Cyperus esculentus Species 0.000 abstract 1
- 235000005853 Cyperus esculentus Nutrition 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 241000220317 Rosa Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 230000017531 blood circulation Effects 0.000 abstract 1
- 235000021172 family meals Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000001603 reducing effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 241000219198 Brassica Species 0.000 description 5
- 241000234295 Musa Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000003356 anti-rheumatic effect Effects 0.000 description 1
- 239000003435 antirheumatic agent Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
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- 238000010791 quenching Methods 0.000 description 1
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- 230000004936 stimulating effect Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000014101 wine Nutrition 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
- A23L13/70—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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a shredded round lettuce-sauce pork liver, which is prepared from the following materials in parts by weight: 200-250 parts of shredded round lettuce, 10-15 parts of pork liver, 4-6 parts of oat, 5-7 parts of rapeseed oil, 4-8 parts of cola, 7-8 parts of chufa, 4-7 parts of kidney bean, 7-9 parts of water chestnut juice, 5-6 parts of rose hip, 3-6 parts of straw mushroom residue, 2-3 parts of banana root, 1-2 parts of eggshell, 2-4 parts of kamuning, 2-5 parts of hairyvein agrimony, 3-5 parts of rehmannia flower, 4-5 parts of caulis sinomenii, 5-8 parts of fennel powder, 6-9 parts of anise, an appropriate amount of table salt and 8-11 parts of nutritious seasoning powder. In the shredded round lettuce-sauce pork liver, the round lettuce and pork liver are used as main materials, and meat and vegetable are matched so that nutrition and delicious taste are both achieved. The round lettuce has the efficacies of losing weight, eliminating fat, achieving analgesia, hypnosis and diuresis, reducing cholesterol and promoting blood circulation. Sufficiently retaining the original nutritional ingredients and taste of the round lettuce, the prepared shredded round lettuce-sauce pork liver is tasty, refreshing and unique in taste, and is an ideal relish for family meals.
Description
Technical field
The present invention relates generally to salted & preserved vegetable field, particularly relates to a kind of circle romaine lettuce silk sauce pork liver and preparation method thereof.
Background technology
Salted & preserved vegetable includes hot pickled mustard tube, salted vegetables, pickles, and kind, taste are numerous, is good merchantable brand of going with rice or bread, but existing salted & preserved vegetable does not possess health care on the one hand, on the other hand, in manufacturing process, may add anticorrisive agent etc., be unfavorable for the health of people.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of circle romaine lettuce silk sauce pork liver.
The present invention is achieved by the following technical solutions:
A kind of circle romaine lettuce silk sauce pork liver, is characterized in that being made up of the raw material of following weight portion: circle romaine lettuce silk 200-250, pork liver 10-15, oat 4-6, rapeseed oil 5-7, laughable 4-8, water chestnut 7-8, kidney bean 4-7, water chestnut juice 7-9, fructus rosae 5-6, straw mushroom residue 3-6, Banana Root 2-3, egg-shell 1-2, kamuning 2-4, hairyvein agrimony 2-5, adhesive rehmannia flower 3-5, caulis sinomenii 4-5, fennel powder 5-8, anistree 6-9, proper amount of salt, nutritious flavouring powder 8-11;
Described nutritious flavouring powder is made up of following raw materials in part by weight:
The ancient philosophers's dish 5-7, ox bone marrow 8-10, dried human placenta powder 2-3, raspberry 1-2, lophatherum gracile 1-3, pineapple leaves 2-4, tuber of dwarf lilyturf 2-3, mustard meal 4-6, Hawaii kernel 3-5, schizonepeta 3-4, gynostemma pentaphylla 2-5, cocoa power 5-7, peppermint oil are appropriate;
Preparation method is:
(1) ox bone marrow is mixed with mustard meal, cocoa power, be placed in pot, add 6-8 times of water big fire and boil, and a turn little fire is brewed into cream, dry, pulverize, obtain nutrient powder;
(2) after raspberry, lophatherum gracile, pineapple leaves, the tuber of dwarf lilyturf, schizonepeta, gynostemma pentaphylla being picked assorted drying, broken, jointly insert in the pot of appropriate peppermint oil with dried human placenta powder, moderate heat stir-fries 6-8 minute, add said mixture 4-6 water doubly, slow fire boils 30-40 minute, filter cleaner, gained filtrate carries out spraying dry again, obtains peppermint traditional Chinese medicine powder;
(3) smash into the ancient philosophers's dish to pieces mud, pulverize respectively with Hawaii kernel, then mix with nutrient powder, peppermint traditional Chinese medicine powder and other surplus stock, to obtain final product.
The preparation method of described round romaine lettuce silk sauce pork liver, is characterized in that comprising the following steps:
(1) by Banana Root, egg-shell, kamuning, hairyvein agrimony, adhesive rehmannia flower, caulis sinomenii mixing, add said mixture 4-6 soak by water doubly to boiling, add the clean pork liver being cut into block and simmer 30-50 minute, pull pork liver block out and drain, and be cut into small pieces;
(2) rapeseed oil is placed in pot, treats that oily heat adds fennel powder, anistree frying 2-3 minute, add water chestnut juice, little fiery infusion 10-15 minute, filter cleaner, in filtrate, add oat, appropriate salt, obtain baste;
(3) water chestnut peeling is mixed with kidney bean, fructus rosae, add laughable mixing making beating, obtain nutrition vegetables and fruits slurry;
(4) by justify romaine lettuce silk process with step (1), (2), (3) after material and other surplus stock mix, rub and mix evenly, sealed type storage, to obtain final product.
Advantage of the present invention is:
The present invention is to justify romaine lettuce, pork liver for major ingredient, meat and vegetables collocation, nutrition delicious food, circle romaine lettuce have fat-reducing disappear fat, analgesia hypnosis, reduce cholesterol, diuresis and effect of stimulating circulation, fully remain the original nutritional labeling of round romaine lettuce and taste, tasty and refreshing, taste is unique, be family dining desirable appetizing pickles; And with the addition of multiple Chinese herbal medicine, often ediblely can reach cooling blood and hemostasis, promote the production of body fluid quench one's thirst, effect of wines used as antirheumatic, diuresis.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment: a kind of circle romaine lettuce silk sauce pork liver, is made up of the raw material of following weight portion: circle romaine lettuce silk 250, pork liver 10-15, oat 6, rapeseed oil 7, cola 8, water chestnut 8, kidney bean 7, water chestnut juice 9, fructus rosae 6, straw mushroom residue 6, Banana Root 3, egg-shell 2, kamuning 4, hairyvein agrimony 5, adhesive rehmannia flower 5, caulis sinomenii 5, fennel powder 8, anise 9, proper amount of salt, nutritious flavouring powder 11;
Nutritious flavouring powder is made up of following raw materials in part by weight:
The ancient philosophers's dish 7, ox bone marrow 10, dried human placenta powder 3, raspberry 2, lophatherum gracile 3, pineapple leaves 4, the tuber of dwarf lilyturf 3, mustard meal 6, Hawaii kernel 5, schizonepeta 4, gynostemma pentaphylla 5, cocoa power 7, peppermint oil are appropriate;
Preparation method is:
(1) ox bone marrow is mixed with mustard meal, cocoa power, be placed in pot, add 8 times of water big fire and boil, and a turn little fire is brewed into cream, dry, pulverize, obtain nutrient powder;
(2) after raspberry, lophatherum gracile, pineapple leaves, the tuber of dwarf lilyturf, schizonepeta, gynostemma pentaphylla being picked assorted drying, broken, jointly insert in the pot of appropriate peppermint oil with dried human placenta powder, moderate heat stir-fries 8 minutes, add the water of said mixture 6 times, slow fire boils 40 minutes, filter cleaner, gained filtrate carries out spraying dry again, obtains peppermint traditional Chinese medicine powder;
(3) smash into the ancient philosophers's dish to pieces mud, pulverize respectively with Hawaii kernel, then mix with nutrient powder, peppermint traditional Chinese medicine powder and other surplus stock, to obtain final product.
The preparation method of circle romaine lettuce silk sauce pork liver, comprises the following steps:
(1) by Banana Root, egg-shell, kamuning, hairyvein agrimony, adhesive rehmannia flower, caulis sinomenii mixing, the soak by water adding said mixture 6 times, to boiling, adds the clean pork liver being cut into block and simmers 50 minutes, pull pork liver block out and drain, and be cut into small pieces;
(2) rapeseed oil is placed in pot, treats that oily heat adds fennel powder, anistree frying 3 minutes, add water chestnut juice, little fiery infusion 15 minutes, filter cleaner, in filtrate, add oat, appropriate salt, obtain baste;
(3) water chestnut peeling is mixed with kidney bean, fructus rosae, add laughable mixing making beating, obtain nutrition vegetables and fruits slurry;
(4) by justify romaine lettuce silk process with step (1), (2), (3) after material and other surplus stock mix, rub and mix evenly, sealed type storage, to obtain final product.
Claims (2)
1. justify a romaine lettuce silk sauce pork liver, it is characterized in that being made up of the raw material of following weight portion:
Circle romaine lettuce silk 200-250, pork liver 10-15, oat 4-6, rapeseed oil 5-7, laughable 4-8, water chestnut 7-8, kidney bean 4-7, water chestnut juice 7-9, fructus rosae 5-6, straw mushroom residue 3-6, Banana Root 2-3, egg-shell 1-2, kamuning 2-4, hairyvein agrimony 2-5, adhesive rehmannia flower 3-5, caulis sinomenii 4-5, fennel powder 5-8, anistree 6-9, proper amount of salt, nutritious flavouring powder 8-11;
Described nutritious flavouring powder is made up of following raw materials in part by weight:
The ancient philosophers's dish 5-7, ox bone marrow 8-10, dried human placenta powder 2-3, raspberry 1-2, lophatherum gracile 1-3, pineapple leaves 2-4, tuber of dwarf lilyturf 2-3, mustard meal 4-6, Hawaii kernel 3-5, schizonepeta 3-4, gynostemma pentaphylla 2-5, cocoa power 5-7, peppermint oil are appropriate;
Preparation method is:
(1) ox bone marrow is mixed with mustard meal, cocoa power, be placed in pot, add 6-8 times of water big fire and boil, and a turn little fire is brewed into cream, dry, pulverize, obtain nutrient powder;
(2) after raspberry, lophatherum gracile, pineapple leaves, the tuber of dwarf lilyturf, schizonepeta, gynostemma pentaphylla being picked assorted drying, broken, jointly insert in the pot of appropriate peppermint oil with dried human placenta powder, moderate heat stir-fries 6-8 minute, add said mixture 4-6 water doubly, slow fire boils 30-40 minute, filter cleaner, gained filtrate carries out spraying dry again, obtains peppermint traditional Chinese medicine powder;
(3) smash into the ancient philosophers's dish to pieces mud, pulverize respectively with Hawaii kernel, then mix with nutrient powder, peppermint traditional Chinese medicine powder and other surplus stock, to obtain final product.
2. the preparation method of round romaine lettuce silk sauce pork liver according to claim 1, is characterized in that comprising the following steps:
(1) by Banana Root, egg-shell, kamuning, hairyvein agrimony, adhesive rehmannia flower, caulis sinomenii mixing, add said mixture 4-6 soak by water doubly to boiling, add the clean pork liver being cut into block and simmer 30-50 minute, pull pork liver block out and drain, and be cut into small pieces;
(2) rapeseed oil is placed in pot, treats that oily heat adds fennel powder, anistree frying 2-3 minute, add water chestnut juice, little fiery infusion 10-15 minute, filter cleaner, in filtrate, add oat, appropriate salt, obtain baste;
(3) water chestnut peeling is mixed with kidney bean, fructus rosae, add laughable mixing making beating, obtain nutrition vegetables and fruits slurry;
(4) by justify romaine lettuce silk process with step (1), (2), (3) after material and other surplus stock mix, rub and mix evenly, sealed type storage, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410361950.7A CN104256448A (en) | 2014-07-28 | 2014-07-28 | Shredded round lettuce-sauce pork liver and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410361950.7A CN104256448A (en) | 2014-07-28 | 2014-07-28 | Shredded round lettuce-sauce pork liver and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104256448A true CN104256448A (en) | 2015-01-07 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410361950.7A Pending CN104256448A (en) | 2014-07-28 | 2014-07-28 | Shredded round lettuce-sauce pork liver and preparation method thereof |
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| Country | Link |
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| CN (1) | CN104256448A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905292A (en) * | 2015-05-25 | 2015-09-16 | 张晋敏 | Making method for pork liver |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103445240A (en) * | 2013-07-26 | 2013-12-18 | 王思伟 | Life-prolonging pork liver soup and preparation method thereof |
| CN103621947A (en) * | 2013-10-25 | 2014-03-12 | 周良 | Crispy nutritional pickles and preparation method thereof |
| CN103689421A (en) * | 2013-12-06 | 2014-04-02 | 陈瑞 | Pork liver and sticky rice wheat germ cake and preparation method thereof |
-
2014
- 2014-07-28 CN CN201410361950.7A patent/CN104256448A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103445240A (en) * | 2013-07-26 | 2013-12-18 | 王思伟 | Life-prolonging pork liver soup and preparation method thereof |
| CN103621947A (en) * | 2013-10-25 | 2014-03-12 | 周良 | Crispy nutritional pickles and preparation method thereof |
| CN103689421A (en) * | 2013-12-06 | 2014-04-02 | 陈瑞 | Pork liver and sticky rice wheat germ cake and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905292A (en) * | 2015-05-25 | 2015-09-16 | 张晋敏 | Making method for pork liver |
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