CN105685948A - Preparation method of mutton paste - Google Patents
Preparation method of mutton paste Download PDFInfo
- Publication number
- CN105685948A CN105685948A CN201610130624.4A CN201610130624A CN105685948A CN 105685948 A CN105685948 A CN 105685948A CN 201610130624 A CN201610130624 A CN 201610130624A CN 105685948 A CN105685948 A CN 105685948A
- Authority
- CN
- China
- Prior art keywords
- mutton
- parts
- caprae seu
- seu ovis
- carnis caprae
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000015067 sauces Nutrition 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 19
- 239000003814 drug Substances 0.000 claims abstract description 13
- 239000000796 flavoring agent Substances 0.000 claims abstract description 13
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 4
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 4
- 241000018646 Pinus brutia Species 0.000 claims abstract description 4
- 241000283898 Ovis Species 0.000 claims description 36
- 235000021168 barbecue Nutrition 0.000 claims description 13
- 239000003610 charcoal Substances 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 9
- 229940126678 chinese medicines Drugs 0.000 claims description 9
- 235000013355 food flavoring agent Nutrition 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 235000014347 soups Nutrition 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 241000628997 Flos Species 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 241000353200 Microcanthus strigatus Species 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 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 claims description 4
- 235000021551 crystal sugar Nutrition 0.000 claims description 4
- 235000019991 rice wine Nutrition 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 235000002687 Caesalpinia echinata Nutrition 0.000 claims description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 3
- 241001424361 Haematoxylum brasiletto Species 0.000 claims description 3
- 238000009924 canning Methods 0.000 claims description 3
- 229910052799 carbon Inorganic materials 0.000 claims description 3
- 150000002333 glycines Chemical class 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000009331 sowing Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 9
- 239000003205 fragrance Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 3
- 239000002023 wood Substances 0.000 abstract 3
- 235000012424 soybean oil Nutrition 0.000 abstract 2
- 239000003549 soybean oil Substances 0.000 abstract 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 206010020772 Hypertension Diseases 0.000 abstract 1
- 241000245240 Lonicera Species 0.000 abstract 1
- 241000756042 Polygonatum Species 0.000 abstract 1
- 235000008737 Polygonatum biflorum Nutrition 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 206010037660 Pyrexia Diseases 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 239000003990 capacitor Substances 0.000 description 1
- 238000003763 carbonization Methods 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
Classifications
-
- 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
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to the technical field of paste preparation, in particular to a preparation method of mutton paste. The method comprises steps as follows: a 3-10 mm mutton layer is reserved on the outer side of mutton, and round holes are evenly drilled in the mutton via the mutton layer; seasonings are evenly scattered on the mutton, and a wood seasoning is scattered to the outside of the mutton when the mutton is roasted to be medium well, wherein the wood seasoning is prepared from components in parts by weight as follows: 10-20 parts of fragrant solomonseal rhizome powder, 10-20 parts of pine pollen, 10 parts of lonicera flower powder and 5-15 parts of pinewood powder; then the mutton is well done for later use; soybean oil is fried to be medium, the well done mutton is placed into the soybean oil, then a sauce is added, and the mutton is canned and sealed for storage. The mutton paste is rich in taste, can better reserve the paste flavor as well as mutton, roasting and smudging tastes, has the wood fragrance and the medicine fragrance, is beneficial to mass consumption, and has certain inhibiting and treating effects for hypertension patients.
Description
Technical field:
The present invention relates to beans production technical field, specifically the preparation method of a kind of mutton sauce。
Background technology:
Carnis caprae seu ovis is combined with sauce to be typically all by prior art and makes instant beans Carnis caprae seu ovis, this food is all instant, is not easy to preserve, and mouthfeel is single, and some local people of China have a preference for the taste of barbecue, sootiness, but without the technical method that several persons are be combined with each other in prior art。It is combined with each other mainly pure in this following unfavorable factor, holding time is short, it is difficult to long sustaining Carnis caprae seu ovis fragrance simultaneously, the taste of paste flavor, barbecue and sootiness, it it is all the mode making food easily producing more carcinogen for beans, barbecue, sootiness etc., therefore edible more be unfavorable for healthy, particularly the food after sauced, barbecue and sootiness be particularly disadvantageous in prior art ubiquitous hyperpietic edible。
Summary of the invention:
The technical problem to be solved is in that to provide a kind of taste to enrich, mouthfeel is good, the preparation method of the mutton sauce of holding time length。
A kind of preparation method of mutton sauce, it is characterised in that: comprise the following steps
1) Carnis caprae seu ovis is cut into the sliced meat of 5～15mm thickness, 4～10cm length, Carnis caprae seu ovis wash clean, Carnis caprae seu ovis uniformly bores circular hole through sarcocyte；
2) by flavouring agent uniform broadcasting on Carnis caprae seu ovis, described flavouring agent includes Fructus Cumini Cymini, Pericarpium Zanthoxyli, salt, monosodium glutamate and Fructus Capsici powder
3) sowing Radix Aucklandiae material to the outside of Carnis caprae seu ovis time ripe for Carnis caprae seu ovis barbecue to 8, described Radix Aucklandiae material flavouring agent includes following components by weight: Rhizoma Polygonati Odorati powder 10～20 parts, Pollen Pini 10～20 parts, 10 parts of Flos Lonicerae powder, pine powder 5～15 parts；
4) again Carnis caprae seu ovis is baked stand-by；
5) being blown by Oleum Glycines medium rare, put into the Carnis caprae seu ovis baked, then again by sauce, described sauce includes 6 parts of soy sauce by weight, each 1 part of white sugar, rice wine, crystal sugar, and Microcanthus strigatus Thallus Laminariae (Thallus Eckloniae) smart, dry, each 2 parts of Rhizoma Zingiberis powder are separately added into, and canning sealing preserves。
The Linesless charcoal used during described barbecue is fruit tree charcoal。
Described fruit tree charcoal is peach wood carbon。
Described canned time in mutton sauce, add Chinese medicines soup, described Chinese medicines soup is made up of following components by weight, Medulla Tetrapanacis 20 parts, Pollen Maydis 13 parts, Flos Chrysanthemi 20 parts, Radix Pseudostellariae 15 parts, Cortex Lycii 10 parts。
Described Chinese medicines soup boils according to the following steps, soaking 30 minutes to one hour with drinks, then big fire turns boiling with soft fire about 30 minutes after boiling, after pouring out well-done liquid medicine, in medicine, add boiling with soft fire 30 minutes after water boil again, the liquid medicine of twice decoction is converted and takes together。
Present invention barbecue is divided into two stages, and first time barbecue is mainly ripe to Carnis caprae seu ovis baking 8, then again second time baking to maturation, Radix Aucklandiae material is with the addition of when second time baking, Radix Aucklandiae material is conducive to enter in meat, it is prevented that Radix Aucklandiae material carries out excessive burning carbonization, it is possible to preserve its fragrance preferably。
The Linesless charcoal of the present invention is made up of fruit tree, and the Carnis caprae seu ovis of its baking place has the distinctive fragrance of fruit tree, unique flavor。The present invention uniformly bores circular hole through sarcocyte on Carnis caprae seu ovis；The inside bone of Carnis caprae seu ovis is easily entered in baking intermittent fever air-capacitor, and the temperature of inside bone is higher, being conducive to being connected between the outside meat of Carnis caprae seu ovis and Carnis caprae seu ovis soft, the Carnis caprae seu ovis baked made is soft crisp, being also beneficial to later stage sauce and enter into the inside of meat and Carnis caprae seu ovis, mouthfeel is better。
6 parts of the sauce soy sauce of the present invention, each 1 part of white sugar, rice wine, crystal sugar, each 2 parts of Microcanthus strigatus Thallus Laminariae (Thallus Eckloniae) smart, dry, Rhizoma Zingiberis powder, be conducive to the long-time preservation of mutton sauce。
The present invention also added Chinese medicine ingredients, prior art usually has Chinese crude drug for making the technology of medicated diet, the cuisines produced are made to have the medicated incense of uniqueness, the present invention has the effect that, and the Chinese medicine that adds of the present invention advantageously reduces the harmful substance after preservation, but also be conducive to that hyperpietic's is edible。
The invention has the beneficial effects as follows: rich in taste of the present invention, it is possible to preserve beans taste, the taste of Carnis caprae seu ovis, barbecue and sootiness preferably, mutton sauce has the taste of the Radix Aucklandiae, medicated incense local flavor, is conducive to popular edible, hyperpietic is also had to certain suppression and therapeutical effect。
Detailed description of the invention:
For the technological means making the present invention realize, creation characteristic, reach purpose and effect and be easy to understand, below in conjunction with instantiation, the present invention is expanded on further。
The preparation method of a kind of mutton sauce, comprises the following steps
1) Carnis caprae seu ovis is cut into the sliced meat of 5～15mm thickness, 4～10cm length, Carnis caprae seu ovis wash clean, Carnis caprae seu ovis uniformly bores circular hole through sarcocyte；
2) by flavouring agent uniform broadcasting on Carnis caprae seu ovis, flavouring agent includes Fructus Cumini Cymini, Pericarpium Zanthoxyli, salt, monosodium glutamate and Fructus Capsici powder
3) sowing Radix Aucklandiae material to the outside of Carnis caprae seu ovis time ripe for Carnis caprae seu ovis barbecue to 8, described Radix Aucklandiae material flavouring agent includes following components by weight: Rhizoma Polygonati Odorati powder 10～20 parts, Pollen Pini 10～20 parts, 10 parts of Flos Lonicerae powder, pine powder 5～15 parts；
4) again Carnis caprae seu ovis is baked stand-by；
5) being blown by Oleum Glycines medium rare, put into the Carnis caprae seu ovis baked, then again by sauce, sauce includes 6 parts of soy sauce by weight, each 1 part of white sugar, rice wine, crystal sugar, and Microcanthus strigatus Thallus Laminariae (Thallus Eckloniae) smart, dry, each 2 parts of Rhizoma Zingiberis powder are separately added into, and canning sealing preserves。
The Linesless charcoal used during barbecue is fruit tree charcoal。
Fruit tree charcoal is peach wood carbon。
Adding Chinese medicines soup time canned in mutton sauce, described Chinese medicines soup is made up of following components by weight, Medulla Tetrapanacis 20 parts, Pollen Maydis 13 parts, Flos Chrysanthemi 20 parts, Radix Pseudostellariae 15 parts, Cortex Lycii 10 parts。
Chinese medicines soup boils according to the following steps, soaking 30 minutes to one hour with drinks, then big fire turns boiling with soft fire about 30 minutes after boiling, after pouring out well-done liquid medicine, in medicine, add boiling with soft fire 30 minutes after water boil again, the liquid medicine of twice decoction is converted and takes together。
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described。Skilled person will appreciate that of the industry; the present invention is not restricted to the described embodiments; described in above-described embodiment and description is that principles of the invention is described; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements both fall within the claimed scope of the invention。Claimed scope is defined by appending claims and equivalent thereof。
Claims (5)
1. the preparation method of a mutton sauce, it is characterised in that: comprise the following steps
1) Carnis caprae seu ovis is cut into the sliced meat of 5～15mm thickness, 4～10cm length, Carnis caprae seu ovis wash clean, Carnis caprae seu ovis uniformly bores circular hole through sarcocyte；
2) by flavouring agent uniform broadcasting on Carnis caprae seu ovis, described flavouring agent includes Fructus Cumini Cymini, Pericarpium Zanthoxyli, salt, monosodium glutamate and Fructus Capsici powder
3) sowing Radix Aucklandiae material to the outside of Carnis caprae seu ovis time ripe for Carnis caprae seu ovis barbecue to 8, described Radix Aucklandiae material flavouring agent includes following components by weight: Rhizoma Polygonati Odorati powder 10～20 parts, Pollen Pini 10～20 parts, 10 parts of Flos Lonicerae powder, pine powder 5～15 parts；
4) again Carnis caprae seu ovis is baked stand-by；
5) being blown by Oleum Glycines medium rare, put into the Carnis caprae seu ovis baked, then again by sauce, described sauce includes 6 parts of soy sauce by weight, each 1 part of white sugar, rice wine, crystal sugar, and Microcanthus strigatus Thallus Laminariae (Thallus Eckloniae) smart, dry, each 2 parts of Rhizoma Zingiberis powder are separately added into, and canning sealing preserves。
2. the preparation method of a kind of mutton sauce according to claim 1, it is characterised in that: the Linesless charcoal used during described barbecue is fruit tree charcoal。
3. the preparation method of a kind of mutton sauce according to claim 2, it is characterised in that: described fruit tree charcoal is peach wood carbon。
4. the preparation method of a kind of mutton sauce according to claim 1, it is characterized in that: described canned time in mutton sauce, add Chinese medicines soup, described Chinese medicines soup is made up of following components by weight, Medulla Tetrapanacis 20 parts, Pollen Maydis 13 parts, Flos Chrysanthemi 20 parts, Radix Pseudostellariae 15 parts, Cortex Lycii 10 parts。
5. the preparation method of a kind of mutton sauce according to claim 4, it is characterized in that: described Chinese medicines soup boils according to the following steps, soak 30 minutes to one hour with drinks, then big fire turns boiling with soft fire 30 minutes after boiling, after pouring out well-done liquid medicine, in medicine, add boiling with soft fire 30 minutes after water boil again, the liquid medicine of twice decoction is converted and takes together。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610130624.4A CN105685948A (en) | 2016-03-08 | 2016-03-08 | Preparation method of mutton paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610130624.4A CN105685948A (en) | 2016-03-08 | 2016-03-08 | Preparation method of mutton paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105685948A true CN105685948A (en) | 2016-06-22 |
Family
ID=56221080
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610130624.4A Pending CN105685948A (en) | 2016-03-08 | 2016-03-08 | Preparation method of mutton paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105685948A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279938A (en) * | 2017-06-23 | 2017-10-24 | 安徽皓皓食品有限公司 | A kind of winter healthy seasoning material of wheaten food and preparation method thereof |
| CN113068819A (en) * | 2021-04-26 | 2021-07-06 | 贵州君安食品开发有限公司 | Preparation method and processing equipment of mutton chili sauce |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103004944A (en) * | 2011-09-25 | 2013-04-03 | 重庆市南川区南双科技有限公司 | Wind-dried mutton |
| CN103766860A (en) * | 2014-01-14 | 2014-05-07 | 柳培健 | Spicy mutton sauce and processing method thereof |
| CN103932161A (en) * | 2014-04-11 | 2014-07-23 | 宁夏宁杨清真食品有限公司 | Radix astragali tan sheep mutton paste |
| CN104687003A (en) * | 2013-12-09 | 2015-06-10 | 王文浩 | Lamb chilli sauce |
| CN105212180A (en) * | 2014-05-29 | 2016-01-06 | 方建兵 | A kind of sweet osmanthus mutton sauce and processing method thereof |
-
2016
- 2016-03-08 CN CN201610130624.4A patent/CN105685948A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103004944A (en) * | 2011-09-25 | 2013-04-03 | 重庆市南川区南双科技有限公司 | Wind-dried mutton |
| CN104687003A (en) * | 2013-12-09 | 2015-06-10 | 王文浩 | Lamb chilli sauce |
| CN103766860A (en) * | 2014-01-14 | 2014-05-07 | 柳培健 | Spicy mutton sauce and processing method thereof |
| CN103932161A (en) * | 2014-04-11 | 2014-07-23 | 宁夏宁杨清真食品有限公司 | Radix astragali tan sheep mutton paste |
| CN105212180A (en) * | 2014-05-29 | 2016-01-06 | 方建兵 | A kind of sweet osmanthus mutton sauce and processing method thereof |
Non-Patent Citations (3)
| Title |
|---|
| CCTV发现之旅频道《正本清源》栏目组: "《走进中医世界，领略中药魅力》", 30 June 2014, 中国中医药出版社 * |
| 李慧文等: "《羊肉制品678例》", 31 March 2003, 科学技术文献出版社 * |
| 沈丕安: "《补益中药的临床运用》", 31 August 2008, 第二军医大学出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279938A (en) * | 2017-06-23 | 2017-10-24 | 安徽皓皓食品有限公司 | A kind of winter healthy seasoning material of wheaten food and preparation method thereof |
| CN113068819A (en) * | 2021-04-26 | 2021-07-06 | 贵州君安食品开发有限公司 | Preparation method and processing equipment of mutton chili sauce |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102754841B (en) | Sauced medlar sliced dried beef and preparation method thereof | |
| CN102754839B (en) | Sliced dried beef beneficial to vision and preparation method of sliced dried beef | |
| CN101961117B (en) | Method for producing crisp gingko nut and crisp shell-opened gingko | |
| CN102754843B (en) | Rhizoma polygonati blood sugar reducing dried beef and preparation method thereof | |
| KR100671771B1 (en) | Flavoring source and method of manufacturing the same | |
| CN105707848A (en) | Preparation method of beef paste | |
| CN102754842A (en) | Marinated sliced dried beef and processing method thereof | |
| CN104397652A (en) | Honeysuckle-containing clear soup hotpot condiment and manufacturing method thereof | |
| CN104432140B (en) | The preparation method of hand-torn stewed beef bar | |
| CN104381954A (en) | Spicy oil hotpot condiment containing flos lonicerae and production method of hotpot condiment | |
| KR101740320B1 (en) | Method for manufacturing aged pork gimbap and aged pork gimbap manufactured by the same | |
| CN105685948A (en) | Preparation method of mutton paste | |
| KR102206681B1 (en) | Preparing method of pork and rice soup | |
| CN106722250A (en) | Health-care rabbit meat and its processing method | |
| KR20090082786A (en) | Lotus root zangachi and preparing therof | |
| CN105768041A (en) | Barbecued eggplant sauce preparation method | |
| CN106135584A (en) | A kind of manufacturing process of field thistle tea | |
| KR100913826B1 (en) | Manufacturing method to grill of seasoned deoduk | |
| KR20090083017A (en) | Method for cooking duck outer leaves-soup | |
| KR102066818B1 (en) | THE METHOD OF source for galbi AND THE SOURCE BY PRODUCING THE SAME | |
| CN105767937A (en) | Preparation method of shrimp sauce | |
| CN105707749A (en) | Making method of barbecue fish sauce | |
| CN105747192A (en) | Spicy braised chicken sauce and preparation method thereof | |
| CN105747181A (en) | Dip used for eating roast fish and making method for dip | |
| CN106974248A (en) | A kind of Chinese herbal medicine halogen material |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160622 |
|
| RJ01 | Rejection of invention patent application after publication |