CN106993759A - A kind of spicy mutton product of unique lacol flavor - Google Patents
A kind of spicy mutton product of unique lacol flavor Download PDFInfo
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- CN106993759A CN106993759A CN201710205699.9A CN201710205699A CN106993759A CN 106993759 A CN106993759 A CN 106993759A CN 201710205699 A CN201710205699 A CN 201710205699A CN 106993759 A CN106993759 A CN 106993759A
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Abstract
The present invention discloses a kind of spicy mutton product of unique lacol flavor, it is using mutton, ginger, garlic, cooking wine, yellow rice wine, soy sauce, vinegar, rapeseed oil, Chinese prickly ash, chilli powder, fennel, cloves, wide perfume, kaempferia galamga, cassia bark, fragrant fruit, tsaoko, white button, nutmeg, anise, pepper, spiceleaf, several spices of vanilla ten and its pulverulent product as raw material, clean mutton is put into pot together with expecting bag, flavor pack etc. to boil to mutton and boiled to 7 maturations, take out, cooling；By the mutton section after cooling, rapeseed oil is poured into pot, big burn to being put into the bruised ginger cut, garlic powder copies perfume (or spice), change small fire and be put into mutton, spices mixed powder and a small amount of soy sauce, vinegar, yellow rice wine are added after stir-frying 1 minute, Paprika is finally putting into, changes big fire and stir-fry 30 seconds；It is fitted into after cooling in vacuum bag, seals after freezing at 16 DEG C.The present invention is fresh peppery agreeable to the taste, and without smelling of mutton, flavour is pure, soft or hard appropriateness, and chewiness is good, and appeal to all ages time consumption demand.
Description
Technical field
The invention belongs to nutraceutical field, more particularly to a kind of spicy mutton product of unique lacol flavor.
Background technology
Mutton, which is increasingly becoming in people's diet, obtains a part of.In order to enrich mutton product, improve mutton on southwestern ground
The acceptable degree in area, invents a kind of spicy mutton preparation method.
The content of the invention
It is an object of the invention to provide a kind of spicy mutton product of unique lacol flavor, production method letter
Single, taste is unified, and does not have mutton fishy smell.
The purpose of the present invention and solve its technical problem underlying using following technical scheme to realize：One kind is uniquely
The spicy mutton product of square local flavor, it is made up of following methods and step：
S1, pretreatment of raw material：Pick a bone 900-1100 parts of mutton is selected, be cut to 500 ㎝3Bulk it is standby, by cinnamomi cortex pulveratus 0.8-
2.8 parts, 0.4-1.2 parts of spiceleaf powder, 1.6-3.6 parts of kaempferia galamga powder, fragrant fruit powder 0.7-2.1 parts, 0.7-2.1 parts of tsaoko powder detains powder in vain
0.4-1.2 parts, 0.8-2.8 parts of fennel powder, 0.2-0.6 parts of Ground Cloves is wide face powder 1.8-3.8 parts, dry and soft powder 0.4-0.8 parts, eight
Powder 1.6-3.6 parts of angle, 0.7-2.1 parts of zanthoxylum powder, 0.4-0.8 parts of vanilla powder, 0.5-1.5 parts of pepper powder is mixed after being weighed by proportioning
It is standby；
S2, spices bag are prepared：11-13 parts of ginger, 7-9 parts of garlic, 1-3 parts of cassia bark, 0.5-1.5 parts of spiceleaf, 2-4 parts of kaempferia galamga,
Fragrant fruit 1-2 parts, 1-2 parts of tsaoko, white 0.5-1.5 parts of button, 1-3 parts of fennel, 0.1-0.7 parts of cloves, wide 2-4 parts of perfume, dry and soft 0.4-
0.8 part, anistree 2-4 parts, 1-2 parts of Chinese prickly ash, 0.4-0.8 parts of vanilla, 900-1100 parts of pure water weighs up spices gauze bag by proportioning
Wrap up in rear standby；
S3, stew：Mutton and spices bag are together stewed 15-35 minutes, taking-up is drained, the thick sliced meat of 0.8mm are cut to after cooling
It is standby；
S4, frying：Add 650-850 part of rapeseed oil, oil temperature to three one-tenth heat add, addition 70-90 parts of shredded ginger, 50-70 parts of garlic pieces,
900-1100 parts of sliced mutton, frying 3 minutes adds mixed spices powder, 110-130 parts of cooking wine, 33-53 parts of soy sauce, vinegar 10-
30 parts, 28-48 parts of yellow rice wine, 40-60 parts of Paprika frying 3 minutes obtains finished product.
A kind of spicy mutton product of above-mentioned unique lacol flavor, wherein：The weight of mutton and pure water in the step S2
Amount is than being 1:1.
A kind of spicy mutton product of above-mentioned unique lacol flavor, wherein：Mutton stews the time and is in the step S2
25 minutes.
A kind of spicy mutton product of above-mentioned unique lacol flavor, wherein：Paprika consumption is 5% in the step S4.
A kind of spicy mutton product of above-mentioned unique lacol flavor, wherein：Mutton and rapeseed oil in the step S4
Weight ratio is 4:3.
A kind of spicy mutton product of above-mentioned unique lacol flavor, wherein：By mutton vacuum packet after the step S4
Dress, is heated when eating.
Brief description of the drawings
Fig. 1 is the fabrication processing figure of the present invention.
Embodiment
Below in conjunction with accompanying drawing and preferred embodiment, to according to a kind of spicy mutton of unique lacol flavor proposed by the present invention
Product embodiment, feature and its effect, are described in detail as after.
Referring to Fig. 1, a kind of spicy mutton product of unique lacol flavor, it is made up of following methods and step：S1, original
Material pretreatment：Pick a bone 900-1100 parts of mutton is selected, be cut to 500 ㎝3Bulk it is standby, by 0.8-2.8 parts of cinnamomi cortex pulveratus, spiceleaf
0.4-1.2 parts of powder, 1.6-3.6 parts of kaempferia galamga powder, fragrant fruit powder 0.7-2.1 parts, 0.7-2.1 parts of tsaoko powder, white 0.4-1.2 parts of powder of button,
0.8-2.8 parts of fennel powder, 0.2-0.6 parts of Ground Cloves is wide face powder 1.8-3.8 parts, dry and soft powder 0.4-0.8 parts, star aniseed powder 1.6-3.6
Part, 0.7-2.1 parts of zanthoxylum powder, 0.4-0.8 parts of vanilla powder, mixing for standby use after 0.5-1.5 parts of pepper powder is weighed by proportioning；
S2, spices bag are prepared：11-13 parts of ginger, 7-9 parts of garlic, 1-3 parts of cassia bark, 0.5-1.5 parts of spiceleaf, 2-4 parts of kaempferia galamga,
Fragrant fruit 1-2 parts, 1-2 parts of tsaoko, white 0.5-1.5 parts of button, 1-3 parts of fennel, 0.1-0.7 parts of cloves, wide 2-4 parts of perfume, dry and soft 0.4-
0.8 part, anistree 2-4 parts, 1-2 parts of Chinese prickly ash, 0.4-0.8 parts of vanilla, 900-1100 parts of pure water weighs up spices gauze bag by proportioning
Wrap up in rear standby；
S3, stew：Mutton and spices bag are together stewed 15-35 minutes, taking-up is drained, the thick sliced meat of 0.8mm are cut to after cooling
It is standby；
S4, frying：Add 650-850 part of rapeseed oil, oil temperature to three one-tenth heat add, addition 70-90 parts of shredded ginger, 50-70 parts of garlic pieces,
900-1100 parts of sliced mutton, frying 3 minutes adds mixed spices powder, 110-130 parts of cooking wine, 33-53 parts of soy sauce, vinegar 10-
30 parts, 28-48 parts of yellow rice wine, 40-60 parts of Paprika frying 3 minutes obtains finished product.
The weight ratio of mutton and pure water is 1 in the step S3:1.
The time is stewed in the step S3 for 25 minutes.
The weight ratio of mutton and rapeseed oil is 4 in the step S4:3.
Paprika addition is 5% in the step S4.
Mutton is vacuum-packed after the step S4, being added water when edible simmers.
Embodiment 1：
In terms of 1000 parts by weight mutton, production technique is as follows：
S1, pretreatment of raw material：1000 grams of mutton is selected to pick a bone, and is cut to 500 ㎝3The bulk of left and right is standby, by 1.8 grams of cinnamomi cortex pulveratus,
0.8 gram of spiceleaf powder, 2.6 grams of kaempferia galamga powder, fragrant 1.4 grams of fruit powder, 1.4 grams of tsaoko powder, white 0.8 gram of powder of button, 1.8 grams of fennel powder, cloves
0.4 gram of powder, wide 2.8 grams of face powder, dry and soft 0.6 gram of powder, 2.6 grams of star aniseed powder, 1.4 grams of zanthoxylum powder, 0.6 gram of vanilla powder, pepper powder 1.0
Gram wait spices powder weigh after mixing for standby use；
S2, spices bag are prepared：12 grams of ginger, 8 grams of garlic, 2 grams of cassia bark, 1 gram of spiceleaf, 3 grams of kaempferia galamga, fragrant 1.5 grams of fruit, tsaoko 1.5
Gram, white 1 gram of button, 2 grams of fennel, 0.4 gram of cloves is wide fragrant 3 grams, and dry and soft 0.6 gram, anistree 3 grams, 1.5 grams of Chinese prickly ash, 0.6 gram of vanilla is pure
900 parts of water is weighed up standby after spices gauze wrapped by proportioning；
S3, stew：Mutton and spices bag are together stewed 35 minutes, taking-up is drained, the sliced meat of the thick left and right of 0.8mm are cut to after cooling
It is standby；
S4, frying：850 grams of rapeseed oil is added, oil temperature to three one-tenth heat is added, and adds 80 grams of shredded ginger, 60 grams of garlic pieces, sliced mutton 1000
Gram, frying 3 minutes adds potpourri powder, 120 grams of cooking wine, 43 grams of soy sauce, 20 grams of vinegar, 38 grams of yellow rice wine, 50 grams of fryings of Paprika
Obtain finished product within 4 minutes.
Checked according to the color and luster of spicy mutton, pungent, smell of mutton, mouthfeel and sensory evaluation scores.Sample be randomly provided to through
5 people for crossing special training taste and judged, and are given a mark to attempting result, as a result as shown in table 1.
The sensory evaluation scores of embodiment 1 are 7.67, it follows that the spicy quality of mutton of present invention process preparation, flavour are preferable.
Embodiment 2：
In terms of 1000 parts by weight mutton, production technique is as follows：
S1, pretreatment of raw material：1000 grams of mutton is selected to pick a bone, and is cut to 500 ㎝3The bulk of left and right is standby, by 1.8 grams of cinnamomi cortex pulveratus,
0.8 gram of spiceleaf powder, 2.6 grams of kaempferia galamga powder, fragrant 1.4 grams of fruit powder, 1.4 grams of tsaoko powder, white 0.8 gram of powder of button, 1.8 grams of fennel powder, cloves
0.4 gram of powder, wide 2.8 grams of face powder, dry and soft 0.6 gram of powder, 2.6 grams of star aniseed powder, 1.4 grams of zanthoxylum powder, 0.6 gram of vanilla powder, pepper powder 1.0
Gram wait spices powder weigh after mixing for standby use；
S2, spices bag are prepared：12 grams of ginger, 8 grams of garlic, 2 grams of cassia bark, 1 gram of spiceleaf, 3 grams of kaempferia galamga, fragrant 1.5 grams of fruit, tsaoko 1.5
Gram, white 1 gram of button, 2 grams of fennel, 0.4 gram of cloves is wide fragrant 3 grams, and dry and soft 0.6 gram, anistree 3 grams, 1.5 grams of Chinese prickly ash, 0.6 gram of vanilla is pure
1000 parts of water is weighed up standby after spices gauze wrapped by proportioning；
S3, stew：Mutton and spices bag are together stewed 25 minutes, taking-up is drained, the sliced meat of the thick left and right of 0.8mm are cut to after cooling
It is standby；
S4, frying：850 grams of rapeseed oil is added, oil temperature to three one-tenth heat is added, and adds 80 grams of shredded ginger, 60 grams of garlic pieces, sliced mutton 1000
Gram, frying 3 minutes adds potpourri powder, 120 grams of cooking wine, 43 grams of soy sauce, 20 grams of vinegar, 38 grams of yellow rice wine, 70 grams of fryings of Paprika
Obtain finished product within 4 minutes.
Checked according to the color and luster of spicy mutton, pungent, smell of mutton, mouthfeel and sensory evaluation scores.Sample be randomly provided to through
5 people for crossing special training taste and judged, and are given a mark to attempting result, as a result as shown in table 2.
The sensory evaluation scores of embodiment 2 are 7.41, it follows that the basic without smelling of mutton of spicy mutton, peppery prepared by present invention process
Taste is slightly heavy, good in taste.
Embodiment 3：
In terms of 1000 parts by weight mutton, production technique is as follows：
S1, pretreatment of raw material：1000 grams of mutton is selected to pick a bone, and is cut to 500 ㎝3The bulk of left and right is standby, by 1.8 grams of cinnamomi cortex pulveratus,
0.8 gram of spiceleaf powder, 2.6 grams of kaempferia galamga powder, fragrant 1.4 grams of fruit powder, 1.4 grams of tsaoko powder, white 0.8 gram of powder of button, 1.8 grams of fennel powder, cloves
0.4 gram of powder, wide 2.8 grams of face powder, dry and soft 0.6 gram of powder, 2.6 grams of star aniseed powder, 1.4 grams of zanthoxylum powder, 0.6 gram of vanilla powder, pepper powder 1.0
Gram wait spices powder weigh after mixing for standby use；
S2, spices bag are prepared：12 grams of ginger, 8 grams of garlic, 2 grams of cassia bark, 1 gram of spiceleaf, 3 grams of kaempferia galamga, fragrant 1.5 grams of fruit, tsaoko 1.5
Gram, white 1 gram of button, 2 grams of fennel, 0.4 gram of cloves is wide fragrant 3 grams, dry and soft 0.6 gram, anistree 3 grams, 1.5 grams of Chinese prickly ash, 0.6 gram of vanilla, recklessly
1.0 grams of green pepper, 1000 parts of pure water is weighed up standby after spices gauze wrapped by proportioning；
S3, stew：Mutton and spices bag are together stewed 25 minutes, taking-up is drained, the sliced meat of the thick left and right of 0.8mm are cut to after cooling
It is standby；
S4, frying：750 grams of rapeseed oil is added, oil temperature to three one-tenth heat is added, and adds 80 grams of shredded ginger, 60 grams of garlic pieces, sliced mutton 1000
Gram, frying 3 minutes adds potpourri powder, 120 grams of cooking wine, 43 grams of soy sauce, 20 grams of vinegar, 38 grams of yellow rice wine, 50 grams of fryings of Paprika
Obtain finished product within 4 minutes.
Checked according to the color and luster of spicy mutton, pungent, smell of mutton, mouthfeel and sensory evaluation scores.Sample be randomly provided to through
5 people for crossing special training taste and judged, and are given a mark to attempting result, as a result as shown in table 3.
The sensory evaluation scores of embodiment 3 be 7.88, it follows that present invention process prepare spicy mutton smell of mutton it is low, it is spicy can
Mouthful.
It is emphasized that：It the above is only presently preferred embodiments of the present invention, not make any formal to the present invention
Limitation, any simple modification, equivalent variations and modification that every technical spirit according to the present invention is made to above example,
In the range of still falling within technical solution of the present invention.
Claims (6)
1. a kind of spicy mutton product of unique lacol flavor, it is characterised in that：It is made up of following methods and step：
S1, pretreatment of raw material：Pick a bone 900-1100 parts of mutton is selected, be cut to 500 ㎝3Bulk it is standby, by cinnamomi cortex pulveratus 0.8-
2.8 parts, 0.4-1.2 parts of spiceleaf powder, 1.6-3.6 parts of kaempferia galamga powder, fragrant fruit powder 0.7-2.1 parts, 0.7-2.1 parts of tsaoko powder detains powder in vain
0.4-1.2 parts, 0.8-2.8 parts of fennel powder, 0.2-0.6 parts of Ground Cloves is wide face powder 1.8-3.8 parts, dry and soft powder 0.4-0.8 parts, eight
Powder 1.6-3.6 parts of angle, 0.7-2.1 parts of zanthoxylum powder, 0.4-0.8 parts of vanilla powder, 0.5-1.5 parts of pepper powder is mixed after being weighed by proportioning
It is standby；
S2, spices bag are prepared：11-13 parts of ginger, 7-9 parts of garlic, 1-3 parts of cassia bark, 0.5-1.5 parts of spiceleaf, 2-4 parts of kaempferia galamga,
Fragrant fruit 1-2 parts, 1-2 parts of tsaoko, white 0.5-1.5 parts of button, 1-3 parts of fennel, 0.1-0.7 parts of cloves, wide 2-4 parts of perfume, dry and soft 0.4-
0.8 part, anistree 2-4 parts, 1-2 parts of Chinese prickly ash, 0.4-0.8 parts of vanilla, 900-1100 parts of pure water weighs up spices gauze bag by proportioning
Wrap up in rear standby；
S3, stew：Mutton and spices bag are together stewed 15-35 minutes, taking-up is drained, the thick sliced meat of 0.8mm are cut to after cooling
It is standby；
S4, frying：Add 650-850 part of rapeseed oil, oil temperature to three one-tenth heat add, addition 70-90 parts of shredded ginger, 50-70 parts of garlic pieces,
900-1100 parts of sliced mutton, frying 3 minutes adds mixed spices powder, 110-130 parts of cooking wine, 33-53 parts of soy sauce, vinegar 10-
30 parts, 28-48 parts of yellow rice wine, 40-60 parts of Paprika frying 3 minutes obtains finished product.
2. a kind of spicy mutton product of unique lacol flavor as claimed in claim 1, it is characterised in that：In the step S2
The weight ratio of mutton and pure water is 1:1.
3. a kind of spicy mutton product of unique lacol flavor as claimed in claim 1, it is characterised in that：In the step S2
Mutton stewed the time for 25 minutes.
4. a kind of spicy mutton product of unique lacol flavor as claimed in claim 1, it is characterised in that：In the step S4
Paprika consumption is 5%.
5. a kind of spicy mutton product of unique lacol flavor as claimed in claim 1, it is characterised in that：In the step S4
The weight ratio of mutton and rapeseed oil is 4:3.
6. a kind of spicy mutton product of unique lacol flavor as claimed in claim 1, it is characterised in that：The step S4 it
Mutton is vacuum-packed afterwards, heated when eating.
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| CN201710205699.9A CN106993759A (en) | 2017-03-31 | 2017-03-31 | A kind of spicy mutton product of unique lacol flavor |
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| CN201710205699.9A CN106993759A (en) | 2017-03-31 | 2017-03-31 | A kind of spicy mutton product of unique lacol flavor |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393129A (en) * | 2013-06-28 | 2013-11-20 | 浦北县广源食品有限公司 | Method for manufacturing spicy dried mutton |
| CN103689620A (en) * | 2013-12-14 | 2014-04-02 | 曹石 | Method for preparing spicy goat dried meat floss |
| CN103766860A (en) * | 2014-01-14 | 2014-05-07 | 柳培健 | Spicy mutton sauce and processing method thereof |
| CN104305307A (en) * | 2014-09-24 | 2015-01-28 | 安徽桂王清真食品有限公司 | Pungent and spicy mutton particles and processing method thereof |
| CN106538963A (en) * | 2016-11-02 | 2017-03-29 | 塔里木大学 | A kind of processing technique of characteristic dried mutton |
-
2017
- 2017-03-31 CN CN201710205699.9A patent/CN106993759A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393129A (en) * | 2013-06-28 | 2013-11-20 | 浦北县广源食品有限公司 | Method for manufacturing spicy dried mutton |
| CN103689620A (en) * | 2013-12-14 | 2014-04-02 | 曹石 | Method for preparing spicy goat dried meat floss |
| CN103766860A (en) * | 2014-01-14 | 2014-05-07 | 柳培健 | Spicy mutton sauce and processing method thereof |
| CN104305307A (en) * | 2014-09-24 | 2015-01-28 | 安徽桂王清真食品有限公司 | Pungent and spicy mutton particles and processing method thereof |
| CN106538963A (en) * | 2016-11-02 | 2017-03-29 | 塔里木大学 | A kind of processing technique of characteristic dried mutton |
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Application publication date: 20170801 |