CN105029458A - Northern Shaanxi flavor mutton product and making method thereof - Google Patents
Northern Shaanxi flavor mutton product and making method thereof Download PDFInfo
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- CN105029458A CN105029458A CN201510390955.7A CN201510390955A CN105029458A CN 105029458 A CN105029458 A CN 105029458A CN 201510390955 A CN201510390955 A CN 201510390955A CN 105029458 A CN105029458 A CN 105029458A
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Abstract
The invention relates to the field of foods, and especially relates to a northern Shaanxi flavor mutton product and a making method thereof. The mutton product is made by using mutton, scallion, ginger, cooking wine, salt, Chinese prickly ash, capsicum, chicken essence, leaf of Mongollian Thyme Herb, caraway and water. The mutton product has the characteristics of delicious meat, no mutton smell, and unique and authentic northern Shaanxi flavor. The mutton product is convenient to eat, and the making method is simple.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of northern Shensi flavor mutton goods and preparation method thereof.
Background technology
Li Shizhen (1518-1593 A.D.) is said in Compendium of Material Medica: " mutton can warm up middle qi-restoratives, tonifying middle-Jiao and Qi, appetizing body-building, and kidney-nourishing gas, supports courage improving eyesight, control consumptive disease cold, general debility ".Mutton is fresh and tender, is of high nutritive value, and in all insufficiencies of the kidney yang, soreness and weakness of waist and knees, abdomen, crymodynia, consumptive disease deficiency person all can make dietotherapy product with it.Particularly in the winter time, often eat mutton and not only can stimulate circulation, increase human heat, can also digestive ferment be increased, help peptic digest.
Traditional eating method of mutton is a lot, common are quick-fried, bake, rinse, stew, often kind of way has local flavor and the feature of its uniqueness.The feature that the mutton ginseng and astragali casserole of northern Shensi is maximum is that the rotten soup of meat is pure, and delicate fragrance overflows, and the dispute of making us of news is promoted the production of body fluid, and drools with envy, and therefore, northern Shensi mutton ginseng and astragali casserole reputation widely spreads, and with one voice praises.
But, for the crowd in other area beyond northern Shensi, want taste genuine northern Shensi local flavor mutton ginseng and astragali casserole and be not easy.Therefore, if mutton can be made instant northern Shensi flavor mutton can efficiently, more people can be allowed to taste genuine northern Shensi flavor mutton.
Summary of the invention
In view of this, the technical problem to be solved in the present invention is to provide a kind of northern Shensi flavor mutton goods and preparation method thereof, this product instant, and delicious meat, does not have the smell of mutton of mutton, has uniqueness, genuine northern Shensi local flavor.
The invention provides a kind of northern Shensi flavor mutton goods, obtained by following raw material: mutton, green onion, ginger, cooking wine, salt, Chinese prickly ash, capsicum, chickens' extract, Mongollian Thyme Herb leaf, caraway and water.
In an embodiment of the present invention, the mass ratio of mutton, green onion, ginger, cooking wine, salt, Chinese prickly ash, capsicum, chickens' extract, Mongollian Thyme Herb leaf, caraway and water is (400 ~ 600): (15 ~ 25): (7 ~ 9): (4 ~ 6): (10 ~ 20): (14 ~ 18): (14 ~ 18): (5 ~ 15): (6 ~ 12): (10 ~ 20): (800 ~ 1200).
In an embodiment of the present invention, the mass ratio of mutton, green onion, ginger, cooking wine, salt, Chinese prickly ash, capsicum, chickens' extract, Mongollian Thyme Herb leaf, caraway and water is (450 ~ 550): (18 ~ 22): (7 ~ 9): (4 ~ 6): (13 ~ 17): (15 ~ 17): (15 ~ 17): (8 ~ 12): (8 ~ 10): (13 ~ 17): (900 ~ 1100).
In certain embodiments, the mass ratio of mutton, green onion, ginger, cooking wine, salt, Chinese prickly ash, capsicum, chickens' extract, Mongollian Thyme Herb leaf, caraway and water is 500:20:8:5:15:16:16:10:9:15:1000.
In certain embodiments, the mass ratio of mutton, green onion, ginger, cooking wine, salt, Chinese prickly ash, capsicum, chickens' extract, Mongollian Thyme Herb leaf, caraway and water is 400:15:7:4:10:14:14:5:6:10:800.
In certain embodiments, the mass ratio of mutton, green onion, ginger, cooking wine, salt, Chinese prickly ash, capsicum, chickens' extract, Mongollian Thyme Herb leaf, caraway and water is 400:25:7:6:10:18:14:15:6:20:800.
In certain embodiments, the mass ratio of mutton, green onion, ginger, cooking wine, salt, Chinese prickly ash, capsicum, chickens' extract, Mongollian Thyme Herb leaf, caraway and water is 600:15:9:4:20:14:18:5:12:10:1200.
In certain embodiments, the mass ratio of mutton, green onion, ginger, cooking wine, salt, Chinese prickly ash, capsicum, chickens' extract, Mongollian Thyme Herb leaf, caraway and water is 600:25:9:6:20:18:18:15:12:20:1200.
In certain embodiments, the mass ratio of mutton, green onion, ginger, cooking wine, salt, Chinese prickly ash, capsicum, chickens' extract, Mongollian Thyme Herb leaf, caraway and water is 450:18:7:4:13:15:15:8:8:13:900.
In certain embodiments, the mass ratio of mutton, green onion, ginger, cooking wine, salt, Chinese prickly ash, capsicum, chickens' extract, Mongollian Thyme Herb leaf, caraway and water is 450:22:7:6:13:17:15:12:8:17:1100.
In certain embodiments, the mass ratio of mutton, green onion, ginger, cooking wine, salt, Chinese prickly ash, capsicum, chickens' extract, Mongollian Thyme Herb leaf, caraway and water is 550:18:9:4:17:15:17:8:10:13:900.
In certain embodiments, the mass ratio of mutton, green onion, ginger, cooking wine, salt, Chinese prickly ash, capsicum, chickens' extract, Mongollian Thyme Herb leaf, caraway and water is 550:22:9:6:17:17:17:12:10:17:1100.
The present invention with the addition of green onion, ginger, cooking wine, Chinese prickly ash, Mongollian Thyme Herb leaf to remove the smell of mutton of mutton in the process of mutton ginseng and astragali casserole, and capsicum, Mongollian Thyme Herb leaf, caraway add the northern Shensi local flavor imparting and the invention provides mutton goods tunnel.Therefore, mutton goods delicious meat provided by the invention, there is no the smell of mutton of mutton and there is uniqueness, genuine northern Shensi local flavor.
The preparation method of northern Shensi provided by the invention flavor mutton goods, comprises the following steps:
Step 1: mutton chop with water soaking, precook after leave standstill, reject impurity, obtains soup and the first intermediate products;
Step 2: the first intermediate products mix with soup and boil, and add green onion, ginger, cooking wine, Chinese prickly ash, capsicum, chickens' extract, Mongollian Thyme Herb leaf and caraway, stewes and boils, obtained second intermediate products;
Step 3: the second intermediate products salt adding is stewed and boiled, obtained northern Shensi flavor mutton goods after soaking.
In an embodiment of the present invention, the length of mutton chop is 2cm ~ 3cm.
The pure lean meat of thigh after the sheep that the present invention adopts, requirement can not belt leather, can not be with bone, can not have extravasated blood, and remove surface and oil contaminant, hair and other impurity etc.
In an embodiment of the present invention, in step 1, the mass ratio of mutton chop and water is 1:2 ~ 4, and the time of immersion is 2 hours ~ 3 hours.
In certain embodiments, in step 1, the mass ratio of mutton chop and water is 1:3, and the time of immersion is 2.5 hours.
In an embodiment of the present invention, step 1 immersion water is cold water, and temperature is 16 DEG C ~ 25 DEG C.
The object of soaking is the remained blood in mutton is leached, and the water soluble protein in mutton is soluble in water.
In an embodiment of the present invention, the temperature of precooking in step 1 is 95 DEG C ~ 105 DEG C, and the time is 8min ~ 12min; The time left standstill is 20min ~ 40min.
In certain embodiments, the temperature of precooking in step 1 is 100 DEG C, and the time is 10min; The time left standstill is 30min.
The object of precooking is to remove in mutton the residual blood having smell of mutton, keeps the deliciousness of mouthfeel and color and luster after culinary art is better.Need to remove waterborne the foam produced in the process of precooking, precook to not producing foam.The process left standstill no longer heats.
In an embodiment of the present invention, in step 2, the mass ratio of the first intermediate products and soup is 1:2.
In an embodiment of the present invention, stewing the time of boiling in step 2 is 25min ~ 35min, and temperature is 95 DEG C ~ 105 DEG C.
In certain embodiments, it is 30min that step 2 stewes the time of boiling, and temperature is 100 DEG C.
In an embodiment of the present invention, it is 95 DEG C ~ 105 DEG C that step 3 salt adding stewes the temperature of boiling, and the time is 20min ~ 30min, and the time of immersion is 1 hour ~ 3 hours.
In certain embodiments, it is 100 DEG C that step 3 salt adding stewes the temperature of boiling, and the time is 20min ~ 30min, and the time of immersion is 2 hours.
In certain embodiments, mutton goods of the present invention are canned mutton, and step 3 salt adding also comprises step that is filling, sterilizing after stewing and boiling.
In certain embodiments, glass jar is filled into.
In certain embodiments, 500g mutton goods are poured in every tank.
In certain embodiments, sterilizing is steam sterilizing.
In certain embodiments, the temperature of sterilizing is 100 DEG C, and the time is 15min.
Northern Shensi provided by the invention flavor mutton goods are obtained by following raw material: mutton, green onion, ginger, cooking wine, salt, Chinese prickly ash, capsicum, chickens' extract, Mongollian Thyme Herb leaf, caraway and water.Mutton goods delicious meat provided by the invention, there is no the smell of mutton of mutton and there is uniqueness, genuine northern Shensi local flavor.Further, mutton goods instant provided by the invention, preparation method is simple.
Detailed description of the invention
The invention provides a kind of northern Shensi flavor mutton goods and preparation method thereof, those skilled in the art can use for reference present disclosure, and suitable improving technique parameter realizes.Special needs to be pointed out is, all similar replacements and change apparent to those skilled in the art, they are all deemed to be included in the present invention.Method of the present invention and application are described by preferred embodiment, related personnel obviously can change methods and applications herein or suitably changes and combination not departing from content of the present invention, spirit and scope, realizes and applies the technology of the present invention.
The instrument that the present invention adopts is all common commercially available product, all can buy in market.
Below in conjunction with embodiment, set forth the present invention further:
Embodiment 1 ~ 9
Prepare burden as shown in table 1:
Batching prepared by table 1 embodiment 1 ~ 9 mutton
Prepare burden according to table 1, be immersed in by the mutton cut inside clean cold water, the consumption of water is three times of mutton, soaks 2 ~ 3 hours,
By soaked mutton and water one piece of 95 DEG C ~ 105 DEG C 8min ~ 12min that precook, in process of precooking, remove waterborne the foam produced, till not producing foam, cease fire and leave standstill 30 minutes;
The mutton left standstill is pulled out, after removing the impurity in soup, the Tonga's heat adding mutton 2 times of quality in mutton is boiled, above-mentioned various condiment (except refined salt) is put into according to table 1 after boiling, 95 DEG C ~ 105 DEG C stewed 25min ~ 35min, add edible refined salt, continuation is very fiery after stewing and boiling 20min ~ 30min soaks 1 ~ 3 hour, obtained mutton goods.
Be filled in glass jar by mutton goods, put into the ripe mutton of 500g in every tank, soup will flood mutton rear seal-cover; The steam oven that filling good mutton puts into 100 DEG C is heated 15 minutes, is cooled to room temperature after high temperature sterilization and obtains northern Shensi flavor mutton can.
Embodiment 10
With reference to GB/T22210-2008 evaluation method, GB GB/T23815-2009 evaluation criterion carries out sensory evaluation to the mutton goods that the embodiment of the present invention provides.
Random selection meets the subjective appreciation personnel that GB/T22210-2008 requires, number is 10 people, and evaluate and adopt blind mode of commenting to carry out, evaluation criterion is as shown in table 2:
Table 2 mutton product property feature and each quality factor grade form
Average is got to the evaluation score of 10 evaluating members, the results are shown in Table 3:
The Analyses Methods for Sensory Evaluation Results of table 3 mutton goods of the present invention
| Color and luster | Form, tissue | Smell, flavour | Total score | |
| Embodiment 1 | 99 | 98 | 99 | 98.7 |
| Embodiment 2 | 98 | 97 | 92 | 95.3 |
| Embodiment 3 | 95 | 95 | 93 | 94.2 |
| Embodiment 4 | 97 | 94 | 95 | 95.3 |
| Embodiment 5 | 96 | 95 | 96 | 95.7 |
| Embodiment 6 | 98 | 93 | 98 | 96.5 |
| Embodiment 7 | 99 | 97 | 98 | 98 |
| Embodiment 8 | 94 | 92 | 97 | 94.6 |
| Embodiment 9 | 98 | 98 | 97 | 97.6 |
Result shows, and mutton goods delicious meat provided by the invention, does not have the smell of mutton of mutton and has uniqueness, genuine northern Shensi local flavor.
Below be only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. northern Shensi flavor mutton goods, is characterized in that, are obtained by following raw material: mutton, green onion, ginger, cooking wine, salt, Chinese prickly ash, capsicum, chickens' extract, Mongollian Thyme Herb leaf, caraway and water.
2. northern Shensi according to claim 1 flavor mutton goods, it is characterized in that, the mass ratio of described mutton, green onion, ginger, cooking wine, salt, Chinese prickly ash, capsicum, chickens' extract, Mongollian Thyme Herb leaf, caraway and water is (400 ~ 600): (15 ~ 25): (7 ~ 9): (4 ~ 6): (10 ~ 20): (14 ~ 18): (14 ~ 18): (5 ~ 15): (6 ~ 12): (10 ~ 20): (800 ~ 1200).
3. northern Shensi according to claim 1 flavor mutton goods, it is characterized in that, the mass ratio of described mutton, green onion, ginger, cooking wine, salt, Chinese prickly ash, capsicum, chickens' extract, Mongollian Thyme Herb leaf, caraway and water is (450 ~ 550): (18 ~ 22): (7 ~ 9): (4 ~ 6): (13 ~ 17): (15 ~ 17): (15 ~ 17): (8 ~ 12): (8 ~ 10): (13 ~ 17): (900 ~ 1100).
4. the preparation method of the northern Shensi flavor mutton goods described in any one of claims 1 to 3, is characterized in that, comprise the following steps:
Step 1: mutton chop with water soaking, precook after leave standstill, reject impurity, obtains soup and the first intermediate products;
Step 2: described first intermediate products mix with described soup and boil, and add green onion, ginger, cooking wine, Chinese prickly ash, capsicum, chickens' extract, Mongollian Thyme Herb leaf and caraway, stewes and boils, obtained second intermediate products;
Step 3: described second intermediate products salt adding is stewed and boiled, obtained northern Shensi flavor mutton goods after soaking.
5. preparation method according to claim 4, is characterized in that, the mass ratio of mutton chop described in step 1 and water is 1:2 ~ 4, and the time of immersion is 2 hours ~ 3 hours.
6. preparation method according to claim 4, is characterized in that, the temperature of precooking described in step 1 is 95 DEG C ~ 105 DEG C, and the time is 8min ~ 12min; The time left standstill is 20min ~ 40min.
7. preparation method according to claim 4, is characterized in that, described in step 2, the mass ratio of the first intermediate products and soup is 1:2.
8. preparation method according to claim 4, is characterized in that, stewing the time of boiling described in step 2 is 25min ~ 35min, and temperature is 95 DEG C ~ 105 DEG C.
9. preparation method according to claim 4, is characterized in that, it is 95 DEG C ~ 105 DEG C that salt adding described in step 3 stewes the temperature of boiling, and the time is 20min ~ 30min, and the time of immersion is 1 hour ~ 3 hours.
10. the preparation method according to any one of claim 4 ~ 9, is characterized in that, step 3 salt adding also comprises step that is filling, sterilizing after stewing and boiling.
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Cited By (4)
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| CN106690101A (en) * | 2016-12-31 | 2017-05-24 | 安徽省百益食品有限公司 | Production method of sheep offal stewed in clear soup |
| CN106901158A (en) * | 2017-04-28 | 2017-06-30 | 新疆智库丝路知识产权大数据中心（有限公司） | A kind of yellow fried flour and preparation method thereof |
| CN109156749A (en) * | 2018-08-16 | 2019-01-08 | 张海生 | A kind of processing method of mutton ginseng and astragali casserole |
| CN112056514A (en) * | 2020-09-01 | 2020-12-11 | 中国肉类食品综合研究中心 | Processing method of mutton chops grabbed by hands |
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Application publication date: 20151111 |