CN106262733A - A kind of preparation method of mutton sauce - Google Patents
A kind of preparation method of mutton sauce Download PDFInfo
- Publication number
- CN106262733A CN106262733A CN201610706826.9A CN201610706826A CN106262733A CN 106262733 A CN106262733 A CN 106262733A CN 201610706826 A CN201610706826 A CN 201610706826A CN 106262733 A CN106262733 A CN 106262733A
- Authority
- CN
- China
- Prior art keywords
- caprae seu
- seu ovis
- sauce
- carnis caprae
- mutton
- 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
- 235000015067 sauces Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241000283898 Ovis Species 0.000 claims abstract description 39
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 20
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000013372 meat Nutrition 0.000 claims abstract description 15
- 239000012531 culture fluid Substances 0.000 claims abstract description 13
- 238000005554 pickling Methods 0.000 claims abstract description 10
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 239000002304 perfume Substances 0.000 claims abstract description 6
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 6
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 6
- 239000003549 soybean oil Substances 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 18
- 210000003205 muscle Anatomy 0.000 claims description 9
- 238000007598 dipping method Methods 0.000 claims description 8
- 241000628997 Flos Species 0.000 claims description 5
- 239000009636 Huang Qi Substances 0.000 claims description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 5
- 240000004760 Pimpinella anisum Species 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 210000000582 semen Anatomy 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 235000015099 wheat brans Nutrition 0.000 claims description 5
- 210000000988 bone and bone Anatomy 0.000 claims description 2
- 235000021110 pickles Nutrition 0.000 claims description 2
- 239000003755 preservative agent Substances 0.000 claims description 2
- 230000002335 preservative effect Effects 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 239000002932 luster Substances 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 235000015076 Shorea robusta Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 description 5
- 239000000470 constituent Substances 0.000 description 4
- 238000012549 training Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 235000019687 Lamb Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001256 tonic 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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of mutton sauce preparation method, its step includes: takes Carnis caprae seu ovis and is cut into meat cubelets, puts into and fills the pickling in cylinder of aspergillus oryzae culture fluid, and add high fructose syrup, Sal, soy sauce seal pickled after drain standby；Carnis caprae seu ovis fourth after pickling is put in Sucus Zingberis and is impregnated, after drain away the water, add spice, stir, simmer to micro-dry, be then baked to dry perfume, add Fructus Capsici sauce, soybean oil stir-fries to uniformly, canned after cooling sterilizing i.e. obtain mutton sauce finished product.The mutton sauce that the present invention prepares can remove the smell of Carnis caprae seu ovis completely, makes the mutton sauce color and luster prepared ruddy, and mouthfeel shortcake is tender easily to be chewed, and unique flavor is of high nutritive value.
Description
Technical field
The present invention relates to the Preparation Method of a kind of Carnis caprae seu ovis sauced, belong to food processing technology field.
Background technology
Carnis caprae seu ovis contains abundant nutritional labeling, is the excellent tonic product dispeled cold winter, has various health care functions.
, generally there is cumbersome, be simply equipped in tradition workshop-based mutton sauce processing, the hardening of meat in pickled, boiling, baking,
Dehydration, contraction working condition are difficult to control to, and cause products taste, color and luster the best, and the product shelf phase is short, product competitiveness in the market
Weak.It addition, for solving short problem storage period, traditional manufacturing technique solution is mostly increasing Sal consumption or uses wind
Dry to make moisture be down to extremely low, and the array structure of such meat tissue fiber changes, and moisture holding capacity reduces, meat tissue tenacity of fibre
Strengthen, cause the mutton sauce prepared generally to there is scleroid mouthfeel defect.
In recent years, along with improving constantly of living standards of the people, the development of meat industry, local flavor the most single and
Hard traditional mutton sauce is difficult to meet modern consumer demand, and the Slanghter processing of lamb product on market is the most single, how with
Burn, roasting, halogen product is main, it has not been convenient to carry, and needs constantly to promote and the quality of abundant Carnis caprae seu ovis goods and local flavor, with satisfied consumption
Mutton food is had deep love for by person.
Summary of the invention
It is an object of the invention to overcome the deficiencies in the prior art, it is provided that the preparation method of a kind of mutton sauce, its feature exists
In comprising the following steps:
The preparation method of a kind of mutton sauce, it is characterised in that comprise the following steps:
(1) take 100 parts of Carnis caprae seu ovis, Carnis caprae seu ovis is cut into meat cubelets according to muscle natural structure, put into and fill 10 ~ 15 parts of aspergillus oryzae culture fluid
Pickle in cylinder, and add high fructose syrup 2 ~ 3 parts, Sal 4 ~ 5 parts, 5 ~ 8 parts of soy sauce, at 25 ~ 30 DEG C of pickled 20 ~ 25h of lower seal,
Take out Carnis caprae seu ovis fourth, drain standby；
(2) the Carnis caprae seu ovis fourth after pickling puts into the dip tank filling 25 ~ 30 portions of Sucus Zingberis, 30 ~ 35 DEG C of lower seals impregnate 8 ~
10h, drains away the water the Carnis caprae seu ovis fourth after dipping, standby；
(3) take the Carnis caprae seu ovis fourth after dipping in step (2), add the natural potpourri of 0.1 ~ 0.5 part, stir, simmer to
Micro-dry, then it is baked to dry perfume, addition 20-40 part Fructus Capsici sauce, 30-60 part soybean oil stir-fry to uniformly, canned after cooling sterilizing
Obtain mutton sauce finished product.
Wherein, described Carnis caprae seu ovis is selected gigot meat, carries out picking a bone and remove that muscle is strong, white muscle, fat, clean preservative film
Parcel, standby；
Described Sucus Zingberis is prepared from by following methods: by clean Rhizoma Zingiberis Recens shredding, adds the water of 5 ~ 10 times of weight, is heated to 80
DEG C maintain 15min, be then cooled to room temperature, filter and remove solid constituent and obtain Sucus Zingberis, standby.
Described aspergillus oryzae culture fluid, is prepared by following methods: wheat bran mixes all according to the mass ratio of 1:5-10 with water
Even, after autoclaving, it is cooled to less than 30 DEG C, inoculates aspergillus oryzae, cultivate 3-5 days for 28 DEG C, after ultrasonic and filter cleaner
To aspergillus oryzae culture fluid；
Described natural potpourri, after, Herba Pelargonii Graveolentis dry by the Flos Caryophylli of equal portions, Fructus Citri Limoniae, the Radix Astragali, anise, Semen Myristicae powder process, uniformly mixes
Conjunction forms.
The present invention compared with prior art, has the advantage that
Carnis caprae seu ovis is pickled by A, the present invention by adding aspergillus oryzae culture fluid, and utilizes the Sucus Zingberis assistant soakage to Carnis caprae seu ovis, makes
The quality of Carnis caprae seu ovis is improved, and is possible not only to remove completely the smell of Carnis caprae seu ovis, makes the mutton sauce color and luster prepared ruddy, mouth
Sense shortcake is tender easily to be chewed, and unique flavor also improves nutritive value and the stability of mutton sauce；
B, curing process of the present invention are also added into a certain amount of high fructose syrup, make mutton sauce simmer and lifting in baking process
Fragrance, the most fragrant and sweet and paste flavor, the mutton sauce local flavor obtained is notable；
C, materials pure natural of the present invention, without adding the additive such as synthetic spice and pigment, nutrient health.
Detailed description of the invention
Below in conjunction with instantiation, technical scheme is described further.
Embodiment 1:
(1) take selected gigot meat 100 parts, Carnis caprae seu ovis is cut into meat cubelets according to muscle natural structure, put into and fill 10 parts of aspergillus oryzae trainings
Pickling in cylinder of nutrient solution, and add high fructose syrup 2 parts, Sal 4 parts, 5 parts of soy sauce, at 25 DEG C of pickled 25h of lower seal, take out Carnis caprae seu ovis
Fourth, drains standby；
(2) the Carnis caprae seu ovis fourth after pickling puts into the dip tank filling 25 portions of Sucus Zingberis, impregnates 10h at 30 DEG C of lower seals, will dipping
After Carnis caprae seu ovis fourth drain away the water, standby；
(3) take the Carnis caprae seu ovis fourth after dipping in step (2), add the natural potpourri of 0.1 part, stir, simmer to micro-dry,
Then it is baked to dry perfume, adds 40 portions of Fructus Capsici sauce, 60 portions of soybean oils stir-fry to uniformly, canned after cooling sterilizing i.e. obtain mutton sauce one-tenth
Product.
Described Sucus Zingberis is prepared from by following methods: by clean Rhizoma Zingiberis Recens shredding, adds the water of 5 times of weight, is heated to
80 DEG C maintain 15min, are then cooled to room temperature, filter removal solid constituent and obtain Sucus Zingberis.
Described aspergillus oryzae culture fluid, is prepared by following methods: wheat bran is mixed homogeneously according to the quality ratio of 1:5 with water,
After autoclaving, it is cooled to less than 30 DEG C, inoculates aspergillus oryzae, cultivate 5 days for 28 DEG C, after ultrasonic and filter cleaner, obtain rice-koji
Mould culture fluid；
Described natural potpourri, after, Herba Pelargonii Graveolentis dry by the Flos Caryophylli of equal portions, Fructus Citri Limoniae, the Radix Astragali, anise, Semen Myristicae powder process, uniformly mixes
Conjunction forms.
Embodiment 2:
(1) take selected gigot meat 100 parts, Carnis caprae seu ovis is cut into meat cubelets according to muscle natural structure, put into and fill 115 parts of aspergillus oryzae trainings
Pickling in cylinder of nutrient solution, and add high fructose syrup 3 parts, Sal 5 parts, 8 parts of soy sauce, at 0 DEG C of pickled 20h of lower seal, take out Carnis caprae seu ovis
Fourth, drains standby；
(2) the Carnis caprae seu ovis fourth after pickling puts into the dip tank filling 30 portions of Sucus Zingberis, impregnates 8h at 35 DEG C of lower seals, after impregnating
Carnis caprae seu ovis fourth drain away the water, standby；
(3) take the Carnis caprae seu ovis fourth after dipping in step (2), add the natural potpourri of 0.5 part, stir, simmer to micro-dry,
Then it is baked to dry perfume, adds 20 portions of Fructus Capsici sauce, 30 portions of soybean oils stir-fry to uniformly, canned after cooling sterilizing i.e. obtain mutton sauce one-tenth
Product.
Described Sucus Zingberis is prepared from by following methods: by clean Rhizoma Zingiberis Recens shredding, adds the water of 5 ~ 10 times of weight, heating
Maintain 15min to 80 DEG C, be then cooled to room temperature, filter removal solid constituent and obtain Sucus Zingberis, standby.
Described aspergillus oryzae culture fluid, is prepared by following methods: wheat bran is mixed homogeneously according to the quality ratio of 1:10 with water,
After autoclaving, it is cooled to less than 30 DEG C, inoculates aspergillus oryzae, cultivate 3 days for 28 DEG C, after ultrasonic and filter cleaner, obtain rice-koji
Mould culture fluid；
Described natural potpourri, after, Herba Pelargonii Graveolentis dry by the Flos Caryophylli of equal portions, Fructus Citri Limoniae, the Radix Astragali, anise, Semen Myristicae powder process, uniformly mixes
Conjunction forms.
Embodiment 3:
(1) take selected gigot meat 100 parts, Carnis caprae seu ovis is cut into meat cubelets according to muscle natural structure, put into and fill 12 parts of aspergillus oryzae trainings
Pickling in cylinder of nutrient solution, and add high fructose syrup 2.5 parts, Sal 4.5 parts, 7 parts of soy sauce, at 30 DEG C of pickled 23h of lower seal, take out
Carnis caprae seu ovis fourth, drains standby；
(2) the Carnis caprae seu ovis fourth after pickling puts into the dip tank filling 28 portions of Sucus Zingberis, impregnates 9h at 32 DEG C of lower seals, after impregnating
Carnis caprae seu ovis fourth drain away the water, standby；
(3) take the Carnis caprae seu ovis fourth after dipping in step (2), add the natural potpourri of 0.4 part, stir, simmer to micro-dry,
Then it is baked to dry perfume, adds 30 portions of Fructus Capsici sauce, 50 portions of soybean oils stir-fry to uniformly, canned after cooling sterilizing i.e. obtain mutton sauce one-tenth
Product.
Described Sucus Zingberis is prepared from by following methods: by clean Rhizoma Zingiberis Recens shredding, adds the water of 8 times of weight, is heated to
80 DEG C maintain 15min, are then cooled to room temperature, filter removal solid constituent and obtain Sucus Zingberis, standby；
Described aspergillus oryzae culture fluid, is prepared by following methods: wheat bran is mixed homogeneously, through height according to the quality ratio of 1:8 with water
After pressure sterilizing, it is cooled to less than 30 DEG C, inoculates aspergillus oryzae, cultivate 4 days for 28 DEG C, after ultrasonic and filter cleaner, obtain aspergillus oryzae training
Nutrient solution；
Described natural potpourri, after, Herba Pelargonii Graveolentis dry by the Flos Caryophylli of equal portions, Fructus Citri Limoniae, the Radix Astragali, anise, Semen Myristicae powder process, uniformly mixes
Conjunction forms.
Claims (5)
1. the preparation method of a mutton sauce, it is characterised in that comprise the following steps:
(1) take 100 parts of Carnis caprae seu ovis, Carnis caprae seu ovis is cut into meat cubelets according to muscle natural structure, put into and fill 10 ~ 15 parts of aspergillus oryzae culture fluid
Pickle in cylinder, and add high fructose syrup 2 ~ 3 parts, Sal 4 ~ 5 parts, 5 ~ 8 parts of soy sauce, at 25 ~ 30 DEG C of pickled 20 ~ 25h of lower seal,
Take out Carnis caprae seu ovis fourth, drain standby；
(2) the Carnis caprae seu ovis fourth after pickling puts into the dip tank filling 25 ~ 30 portions of Sucus Zingberis, 30 ~ 35 DEG C of lower seals impregnate 8 ~
10h, drains away the water the Carnis caprae seu ovis fourth after dipping, standby；
(3) take the Carnis caprae seu ovis fourth after dipping in step (2), add the natural potpourri of 0.1 ~ 0.5 part, stir, simmer to
Micro-dry, then it is baked to dry perfume, addition 20-40 part Fructus Capsici sauce, 30-60 part soybean oil stir-fry to uniformly, canned after cooling sterilizing
Obtain mutton sauce finished product.
The preparation method of mutton sauce the most according to claim 1, described Carnis caprae seu ovis, selected gigot meat, picks a bone and goes
Except muscle is strong, white muscle, fat, cleans and wrap up with preservative film, standby.
The preparation method of mutton sauce the most according to claim 1, described Sucus Zingberis is prepared from by following methods: will clean
Rhizoma Zingiberis Recens shredding, add the water of 5 ~ 10 times of weight, be heated to 80 DEG C and maintain 15min, be then cooled to room temperature, filter and remove solid
Become to get Sucus Zingberis, standby.
The preparation method of mutton sauce the most according to claim 1, described aspergillus oryzae culture fluid, following methods it is prepared into
Arrive: wheat bran is mixed homogeneously according to the quality ratio of 1:5-10 with water, after autoclaving, be cooled to less than 30 DEG C, inoculate aspergillus oryzae,
Cultivate 3-5 days for 28 DEG C, after ultrasonic and filter cleaner, obtain aspergillus oryzae culture fluid.
The preparation method of mutton sauce the most according to claim 1, described natural potpourri, by the Flos Caryophylli of equal portions, lemon
Lemon is dry, Herba Pelargonii Graveolentis, the Radix Astragali, anise, after Semen Myristicae powder process, be uniformly mixed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610706826.9A CN106262733A (en) | 2016-08-23 | 2016-08-23 | A kind of preparation method of mutton sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610706826.9A CN106262733A (en) | 2016-08-23 | 2016-08-23 | A kind of preparation method of mutton sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262733A true CN106262733A (en) | 2017-01-04 |
Family
ID=57615595
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610706826.9A Pending CN106262733A (en) | 2016-08-23 | 2016-08-23 | A kind of preparation method of mutton sauce |
Country Status (1)
| Country | Link |
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| CN (1) | CN106262733A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107874235A (en) * | 2017-11-29 | 2018-04-06 | 广西鹿寨众牛食品有限公司 | Beef paste preparation method |
| CN107950995A (en) * | 2018-01-11 | 2018-04-24 | 马鞍山市十月丰食品有限公司 | A kind of Chinese cabbage radish mutton sauce and preparation method thereof |
| CN112704194A (en) * | 2021-02-01 | 2021-04-27 | 贵州南山婆食品加工有限公司 | Spicy diced meat and preparation method thereof |
| CN115736232A (en) * | 2022-11-30 | 2023-03-07 | 四川省川南酿造有限公司 | Low-salt and low-additive beef paste and preparation method thereof |
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| CN101411508A (en) * | 2008-12-12 | 2009-04-22 | 甘肃中汇农业发展有限公司 | Spicy beef sauce and method of processing the same |
| CN103919178A (en) * | 2014-04-28 | 2014-07-16 | 上海洋琪工贸有限公司 | Mustard octopus salting process |
| 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 |
| CN105533491A (en) * | 2015-12-09 | 2016-05-04 | 大通湖天泓渔业股份有限公司 | Fish ball made from whole fish and manufacturing method of fish ball |
| CN105851893A (en) * | 2016-04-19 | 2016-08-17 | 凤阳县中都食品有限公司 | Method for marinating sauced mutton |
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| CN1757318A (en) * | 2005-11-04 | 2006-04-12 | 山东师范大学 | Preserved meat fillet, and its preparing method |
| CN101411508A (en) * | 2008-12-12 | 2009-04-22 | 甘肃中汇农业发展有限公司 | Spicy beef sauce and method of processing the same |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107874235A (en) * | 2017-11-29 | 2018-04-06 | 广西鹿寨众牛食品有限公司 | Beef paste preparation method |
| CN107950995A (en) * | 2018-01-11 | 2018-04-24 | 马鞍山市十月丰食品有限公司 | A kind of Chinese cabbage radish mutton sauce and preparation method thereof |
| CN112704194A (en) * | 2021-02-01 | 2021-04-27 | 贵州南山婆食品加工有限公司 | Spicy diced meat and preparation method thereof |
| CN115736232A (en) * | 2022-11-30 | 2023-03-07 | 四川省川南酿造有限公司 | Low-salt and low-additive beef paste and preparation method thereof |
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Application publication date: 20170104 |