CN107950980A - One kind is used for ox head flavouring material formula and preparation method thereof - Google Patents
One kind is used for ox head flavouring material formula and preparation method thereof Download PDFInfo
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- CN107950980A CN107950980A CN201711246700.9A CN201711246700A CN107950980A CN 107950980 A CN107950980 A CN 107950980A CN 201711246700 A CN201711246700 A CN 201711246700A CN 107950980 A CN107950980 A CN 107950980A
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- Prior art keywords
- head
- button
- fragrant
- preparation
- fresh
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Classifications
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
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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)
Abstract
The present invention provides one kind to be used for ox head flavouring material formula and preparation method thereof,Including major ingredient and auxiliary material,The major ingredient is fresh ox head,The material of the auxiliary material includes pure water,Aniseed,Chinese prickly ash,Cassia bark,White button,Fennel seeds,Cloves,Fructus amomi,The root of Dahurain angelica,It is fragrant happy,Siraitia grosvenorii,Tsaoko,Spiceleaf,Fragrant fruit,Grass button,Meat button,Fresh ginger,Shallot,Numb green pepper,Salt,The production method that the accessory formula is directed to ox head,The materials that the present invention makes ox head can not only enter taste as soon as possible,Special taste,Small fire is stewed slowly,Delicious meat,Formula employs some Chinese medicines,It is suitable for people of all ages,The effect of needed by human body wants protein can be supplemented,It can more play the role of pressing down cancer anticancer,Various nutrient composition contents are balanced in ox head and auxiliary material,Collagen can strengthen the ability of human body manufacture cell,It is adapted to after operation or the crowd of anaemia eats,For the elderly,Enriching the blood and tonifying qi can be slowed down,Equally,Also can be conducive to improve teen-age immunity,Strengthen memory.
Description
Technical field
The present invention relates to the method with material formula and culinary art, is specifically a kind of preparation method for ox head formula.
Background technology
People more like sampling unique delicious of that part of beef, and beef is very popular, also enjoy and " spoiling in meat
The laudatory title of son ", different according to personal taste, ox head way is different, and the edible ox head for preparing is highly beneficial to health,
People are with the increase at age and the aging of mechanism, and the function of bone and leucocyte gradually fails, in the nutrition of ox head and auxiliary material
Component, be more suitable for it is designed for old people, the elderly's bone aging be due to it is internal lack that class limb is former and ossein caused by, directly affect
Immune function easily infects, and influences hematopoiesis function, presenility occurs, can mend the deficiency of no class collagen and ossein, traditional
Ox head formula and materials method are single, and tasteless, meat taste is bad, and taste is not suitable for teenager and the elderly.
One kind is used for ox head flavouring material formula and preparation method thereof can be with spleen benefiting and stimulating the appetite, and the various nutrient contents of ox head are balanced, fit
Close after operation or the crowd of anaemia eats, there is cerebrum tonifying.But the formula of the ox head condiment in traditional stage exists not
Foot part, for example, it is single with material formula, and tasteless, meat taste is bad.
The content of the invention
It is an object of the invention to provide one kind to be used for ox head flavouring material formula and preparation method thereof, solves in conventional art
The problem of flavouring material formula is single, tasteless, and meat taste is bad.
To achieve the above object, the present invention provides following technical solution：One kind is used for ox head flavouring material formula and its preparation side
Method, including major ingredient and auxiliary material, the major ingredient are ox head, and the material of the auxiliary material includes pure water, aniseed, Chinese prickly ash, cassia bark, white
Button, fennel seeds, cloves, fructus amomi, the root of Dahurain angelica, fragrant happy, Siraitia grosvenorii, tsaoko, spiceleaf, fragrant fruit, careless button, meat button, fresh ginger, shallot, numb green pepper,
Salt.
Preferably, the major ingredient is fresh ox head 10000g~15000g.
Preferably, the pure water 26000g~30000g, aniseed 350g~500g, Chinese prickly ash 80g~150g, cassia bark 80g
~130g, detain 85g~120g, fennel seeds 195g~230g, cloves 305g~350g, fructus amomi 100g~135g, root of Dahurain angelica 200g in vain
~240g, fragrant happy 185g~220g, Siraitia grosvenorii 165g~210g, tsaoko 90g~130g, spiceleaf 80g~110g, fragrant fruit 80g~
125g, grass button 80g~125g, meat button 95g~145g, fresh ginger 300g~500g, shallot 200g~500g, numb green pepper 80g~130g,
Salt 4000g~5000g.
Preferably, it is described to comprise the following steps：
(1) when immersion 1 is small in 50 DEG C~60 DEG C water after fresh ox head is cleaned.
(2) pure water is added, by aniseed, Chinese prickly ash, cassia bark, white button, fennel seeds, cloves, fructus amomi, the root of Dahurain angelica, fragrant happy, arhat
Fruit, tsaoko, spiceleaf, fragrant fruit, careless button, meat button, fresh ginger, shallot, numb green pepper, salt, are put into pot, are cooked by medium heat 20-30 minutes stewed.
(3) ready ox head be put into pot small fire stew slowly 5-6 it is small when.
Compared with prior art, the beneficial effects of the invention are as follows：Using ox head secret, needed by human body can be supplemented and want albumen
The effect of matter, can more play the role of pressing down cancer anticancer, contain the mineral matters such as abundant protein, iron and phosphorus member in secret ox head
Element, often feeding can play the effect of supplementing needed by human body protein, and various nutrient composition contents are balanced in ox head, and collagen is just
Strengthen the ability of human body manufacture cell, be adapted to after operation or the crowd of anaemia eats, it is flavor enhanced, for the elderly,
Secret ox head can slow down enriching the blood and tonifying qi, coordinating intestines and stomach, and spleen is supported in invigorating the spleen, equally, more medullary substance and phosphorus be contained in secret ox head
Matter etc., has the function that cerebrum tonifying, often eats with being conducive to improve teen-age memory, improves immunity, it is old and young with material formula
It is all suitable.
Embodiment
With reference to implementing, the invention will be further described.
The present invention includes one kind and is used for ox head flavouring material formula and preparation method thereof, including major ingredient and auxiliary material, the major ingredient are
Fresh ox head, the material of the auxiliary material include pure water, aniseed, Chinese prickly ash, cassia bark, white button, fennel seeds, cloves, fructus amomi, in vain
The root of Dahurian angelica, fragrant happy, Siraitia grosvenorii, tsaoko, spiceleaf, fragrant fruit, careless button, meat button, fresh ginger, shallot, numb green pepper, salt.
The major ingredient is fresh ox head 10000g~15000g.
Pure water 26000g~the 30000g, aniseed 350g~500g, Chinese prickly ash 80g~150g, cassia bark 80g~130g,
White button 85g~120g, fennel seeds 195g~230g, cloves 305g~350g, fructus amomi 100g~135g, root of Dahurain angelica 200g~240g,
Fragrant happy 185g~220g, Siraitia grosvenorii 165g~210g, tsaoko 90g~130g, spiceleaf 80g~110g, fragrant fruit 80g~125g, grass
Detain 80g~125g, meat button 95g~145g, fresh ginger 300g~500g, shallot 200g~500g, numb green pepper 80g~130g, salt
4000g~5000g.The secret ox head manufacturing process is：
1st, ox head is removed into buphthalmos first, removes ox horn, after cleaning, in 50 DEG C~60 DEG C water after fresh ox head is cleaned
When middle immersion 1 is small, grease inorganic matter, the residuals of water surface are pulled out.
2nd, 26000g~30000g water is heated, by major ingredient ox head 10000g~15000g, auxiliary material aniseed 350g~500g,
Chinese prickly ash 80g~150g, cassia bark 80g~130g, detain 85g~120g, fennel seeds 195g~230g, cloves 305g~350g, sand in vain
Benevolence 100g~135g, root of Dahurain angelica 200g~240g, fragrant happy 185g~220g, Siraitia grosvenorii 165g~210g, tsaoko 90g~130g, perfume (or spice)
Leaf 80g~110g, fragrant fruit 80g~125g, grass button 80g~125g, meat button 95g~145g, fresh ginger 300g~500g, shallot 200g
~500g, numb green pepper 80g~130g, are put into pot and stew together, while to stir evenly, and cover pot cover and are then cooked by medium heat 20-30 points
Clock.
3rd, take the lid of the pot off after 20-30 minutes, pull residuals out, pour into salt 4000g~5000g, be boiled with soft fire in going to
When 5-6 is small.
4th, disposably put enough according to the weight water of ox head, water will not have ox head, not take the lid of the pot off halfway.
Embodiment 1：One kind is used for ox head flavouring material formula and preparation method thereof, by different materials, comprises the following steps,
(1) ox head is removed into buphthalmos first, removes ox horn, after cleaning, at 50 DEG C~60 DEG C after fresh ox head is cleaned
When immersion 1 is small in water, grease inorganic matter, the residuals of water surface are pulled out.
(2) disposably pure water is heated, removes fennel seeds, cloves, grass button, major ingredient ox head, auxiliary material aniseed, Chinese prickly ash,
Cassia bark, white button, fructus amomi, the root of Dahurain angelica, fragrant happy, Siraitia grosvenorii, tsaoko, spiceleaf, fragrant fruit, meat button, fresh ginger, shallot, numb green pepper, are put into one in pot
Rise and stew, while to stir evenly, cover pot cover and be then cooked by medium heat 20-30 minutes.
(3) ox head be put into pot moderate heat stew slowly 5-6 it is small when.
Embodiment 2：One kind is used for ox head flavouring material formula and preparation method thereof, by different materials, comprises the following steps,
(1) ox head is removed into buphthalmos first, removes ox horn, after cleaning, at 50 DEG C~60 DEG C after fresh ox head is cleaned
When immersion 1 is small in water, grease inorganic matter, the residuals of water surface are pulled out.
(2) pure water is disposably put into enough heating, the root of Dahurain angelica, Siraitia grosvenorii, tsaoko is removed, major ingredient ox head, auxiliary material aniseed, flower
Green pepper, cassia bark, white button, fennel seeds, cloves, fructus amomi, fragrant happy, spiceleaf, fragrant fruit, careless button, meat button, fresh ginger, shallot, numb green pepper, are put into pot
In, cover pot cover and be then cooked by medium heat 20-30 minutes.
(3) ox head be put into pot moderate heat stew slowly 5-6 it is small when.
Embodiment 3：One kind is used for ox head flavouring material formula and preparation method thereof, by different materials, comprises the following steps,
(1) ox head is removed into buphthalmos first, removes ox horn, after cleaning, at 50 DEG C~60 DEG C after fresh ox head is cleaned
When immersion 1 is small in water, grease inorganic matter, the residuals of water surface are pulled out.
(2) pure water is disposably put enough heating, major ingredient ox head, auxiliary material aniseed, Chinese prickly ash, cassia bark, white button, fennel seeds,
Cloves, fructus amomi, the root of Dahurain angelica, fragrant happy, Siraitia grosvenorii, tsaoko, spiceleaf, fragrant fruit, careless button, meat button, fresh ginger, shallot, numb green pepper, are put into pot,
It is cooked by medium heat 20-30 minutes stewed.
(3) ox head be put into pot moderate heat stew slowly 5-6 it is small when.
Embodiment 4：One kind is used for ox head flavouring material formula and preparation method thereof, by the component of different materials, including following step
Suddenly,
(1) ox head is removed into buphthalmos first, removes ox horn, after cleaning, at 50 DEG C~60 DEG C after fresh ox head is cleaned
When immersion 1 is small in water, grease inorganic matter, the residuals of water surface are pulled out.
(2) pure water is disposably put enough heating, it is auxiliary material aniseed 300g, Chinese prickly ash 70g, cassia bark 70g, white major ingredient ox head
Detain 75g, fennel seeds 185g, cloves 295g, fructus amomi 90g, root of Dahurain angelica 190g, fragrant happy 170g, Siraitia grosvenorii 155g, tsaoko 80g, spiceleaf
70g, fragrant fruit 70g, grass button 70g, meat button 85g, fresh ginger 200g, shallot 100g, numb green pepper 70g, are put into pot, are boiled with soft fire stewed 20-30
Minute.
(3) ox head be put into pot moderate heat stew slowly 5-6 it is small when.
Embodiment 5：One kind is used for ox head flavouring material formula and preparation method thereof, by the component of different materials, including following step
Suddenly,
(1) ox head is removed into buphthalmos first, removes ox horn, after cleaning, at 50 DEG C~60 DEG C after fresh ox head is cleaned
When immersion 1 is small in water, grease inorganic matter, the residuals of water surface are pulled out.
5th, (2) disposably pure water 26000g~30000g put enough heating, aniseed 350g~500g, Chinese prickly ash 80g~
150g, cassia bark 80g~130g, in vain detain 85g~120g, fennel seeds 195g~230g, cloves 305g~350g, fructus amomi 100g~
135g, root of Dahurain angelica 200g~240g, fragrant happy 185g~220g, Siraitia grosvenorii 165g~210g, tsaoko 90g~130g, spiceleaf 80g~
110g, fragrant fruit 80g~125g, grass button 80g~125g, meat button 95g~145g, fresh ginger 300g~500g, shallot 200g~500g,
Numb green pepper 80g~130g, salt 4000g~5000g.
(3) ox head be put into pot moderate heat stew slowly 5-6 it is small when.
When people eat ox head flavouring material formula, soup-stock can also be boiled and make the bottom of a pan, daily rationally edible ox head, marrow,
Gristle cartilage is conducive to collagen hyalronic, strong body, can improve the immunity of human body.
Above case study on implementation is only to illustrate the technical solution of invention, rather than its limitations, although with reference to foregoing case pair
The present invention is described in detail, to those skilled in the art, in all respects, should all see embodiment
Work is exemplary, and is non-limiting, and the scope of the invention being indicated by the appended claims rather than by the foregoing description, because
This is intended to include all changes fallen in the implication and scope of the equivalency of claim in the present invention.
Claims (4)
1. one kind is used for ox head flavouring material formula and preparation method thereof, including major ingredient and auxiliary material, the major ingredient is ox head, the auxiliary material
Material include happy pure water, aniseed, Chinese prickly ash, cassia bark, white button, fennel seeds, cloves, fructus amomi, the root of Dahurain angelica, perfume, Siraitia grosvenorii, tsaoko,
Spiceleaf, fragrant fruit, careless button, meat button, fresh ginger, shallot, numb green pepper, salt.
It is 2. according to claim 1 a kind of for ox head flavouring material formula and preparation method thereof, it is characterised in that：The major ingredient
For fresh ox head 10000g~15000g.
It is 3. according to claim 1 a kind of for ox head flavouring material formula and preparation method thereof, it is characterised in that：It is described pure
Water 26000g~30000g, aniseed 350g~500g, Chinese prickly ash 80g~150g, cassia bark 80g~130g, detain 85g~120g, small in vain
Fennel 195g~230g, cloves 305g~350g, fructus amomi 100g~135g, root of Dahurain angelica 200g~240g, fragrant happy 185g~220g, sieve
Chinese fruit 165g~210g, tsaoko 90g~130g, spiceleaf 80g~110g, fragrant fruit 80g~125g, grass button 80g~125g, meat button
95g~145g, fresh ginger 300g~500g, shallot 200g~500g, numb green pepper 80g~130g, salt 4000g~5000g.
It is 4. according to claim 1 a kind of for ox head flavouring material formula and preparation method thereof, it is characterised in that：Including following
Step：
(1) when immersion 1 is small in 50 DEG C~60 DEG C water after fresh ox head is cleaned.
(2) pure water is added, by aniseed, Chinese prickly ash, cassia bark, white button, fennel seeds, cloves, fructus amomi, the root of Dahurain angelica, fragrant happy, Siraitia grosvenorii, grass
Fruit, spiceleaf, fragrant fruit, careless button, meat button, fresh ginger, shallot, numb green pepper, salt, are put into pot, are cooked by medium heat 20-30 minutes stewed.
(3) ready ox head be put into pot small fire stew slowly 5-6 it is small when.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711246700.9A CN107950980A (en) | 2017-12-01 | 2017-12-01 | One kind is used for ox head flavouring material formula and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711246700.9A CN107950980A (en) | 2017-12-01 | 2017-12-01 | One kind is used for ox head flavouring material formula and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107950980A true CN107950980A (en) | 2018-04-24 |
Family
ID=61962779
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711246700.9A Pending CN107950980A (en) | 2017-12-01 | 2017-12-01 | One kind is used for ox head flavouring material formula and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353186A (en) * | 2019-08-22 | 2019-10-22 | 青海省大通种牛场 | A kind of cooking methods of yak calf head meat |
| CN112137027A (en) * | 2020-09-03 | 2020-12-29 | 千人计划土壤治理研究院（唐山）有限公司 | Cooking processing method of ox head |
| CN112544941A (en) * | 2020-12-29 | 2021-03-26 | 马昌玲 | Seasoning formula |
-
2017
- 2017-12-01 CN CN201711246700.9A patent/CN107950980A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353186A (en) * | 2019-08-22 | 2019-10-22 | 青海省大通种牛场 | A kind of cooking methods of yak calf head meat |
| CN112137027A (en) * | 2020-09-03 | 2020-12-29 | 千人计划土壤治理研究院（唐山）有限公司 | Cooking processing method of ox head |
| CN112544941A (en) * | 2020-12-29 | 2021-03-26 | 马昌玲 | Seasoning formula |
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Application publication date: 20180424 |