CN108450806A - A kind of flavor pack of grilled mutton - Google Patents
A kind of flavor pack of grilled mutton Download PDFInfo
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- CN108450806A CN108450806A CN201810172102.XA CN201810172102A CN108450806A CN 108450806 A CN108450806 A CN 108450806A CN 201810172102 A CN201810172102 A CN 201810172102A CN 108450806 A CN108450806 A CN 108450806A
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- 239000011800 void material Substances 0.000 description 1
Classifications
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A kind of flavor pack of grilled mutton, is related to Slanghter processing of lamb manufacture technology field, it is characterised in that：Material including following parts by weight is made, 14 parts of fennel, 26 parts of dried orange peel, 49 parts of the root of Dahurain angelica, 15 parts of Chinese prickly ash, 25 parts of wheat, 15 parts of Semen Coicis, 16 parts of lily, 26 parts of tsaoko, 15 parts of galingal, 58 parts of nutmeg, 16 parts of cassia bark, 49 parts of cumin, 17 parts of black pepper, 15 parts of salt compounded of iodine, 15 parts of caraway seeds, 10 15 parts of auxiliary agent, 9 15 parts of the juice that reconciles.The method of the present invention rationally, do not stimulate oral cavity and stomach, be thick taste, in good taste.
Description
Technical field
The present invention relates to Slanghter processing of lamb manufacture technology fields, and in particular to a kind of flavor pack of grilled mutton.
Background technology
Mutton, it is warm-natured.Mutton is divided into chevon, meat of a sheep, mountain sheep meat.Ancient times mutton is referred to as black-ewe meat, billy goat meat, castrated ram's meat.
It can drive chill and mend body, to general cough due to wind-cold evil, chronic bronchitis, cold of insufficiency type asthma, deficiency of the kidney impotence,
Abdomen crymodynia, physically weak cold, soreness and weakness of waist and knees, lean and haggard, qi-blood deficiency, after being ill or all empty shapes such as postpartum body void is lost have
Treatment and help effect, it is edible to be most appropriate to winter, therefore is referred to as winter tonic, welcomed by the people.
Since mutton has one unpleasant sheep to have a strong smell strange taste, therefore treated coldly by some people.In fact, if one kilogram of mutton
10 grams of Radix Glycyrrhizaes can be put into and appropriate cooking wine, ginger are cooked together, it can be gone, which to have a strong smell, gas and can keep its Mutton Flavor.
And it is grilled be mutton a kind of preparation method and eating method, but present many condiment, the taste of dip are all special
It is strong, otherwise be exactly special peppery otherwise be exactly special salty, it good can not often eat, and some condiment are because of taste
It is overweight and oral cavity, esophagus, stomach etc. all can be caused to damage, it is often edible to be likely to result in disease, lesion.
Invention content
Technical problem to be solved by the present invention lies in overcoming existing technological deficiency to provide, a kind of method is reasonable, does not stimulate
The flavor pack in oral cavity and stomach, thick taste, a kind of grilled mutton in good taste.
The technical problems to be solved by the invention are realized using technical solution below：
A kind of flavor pack of grilled mutton, it is characterised in that：Material including following parts by weight is made,
1-4 parts of fennel, 2-6 parts of dried orange peel, 4-9 parts of the root of Dahurain angelica, 1-5 parts of Chinese prickly ash, 2-5 parts of wheat, 1-5 parts of Semen Coicis, lily 1-6
Part, 2-6 parts of tsaoko, 1-5 parts of galingal, 5-8 parts of nutmeg, 1-6 parts of cassia bark, 4-9 parts of cumin, 1-7 parts of black pepper, 1-5 parts of salt compounded of iodine, perfume
1-5 parts of vegetable seed, 10-15 parts of auxiliary agent, 9-15 parts of the juice that reconciles；
The auxiliary agent is made up of the following materials in parts by weight,
1 part of the root of Dahurain angelica, 2 parts of asarum, 3 parts of monkshood, 4 parts of peppermint, 5 parts of fructus viticis, 6 parts of the fruit of Chinese wolfberry, 7 parts of hawthorn, 8 parts of radix polygonati officinalis,
9 parts of the stem of noble dendrobium, 10 parts of Radix Notoginseng；
Preparation method is：Above-mentioned material is put into marmite, and the clear water of 60 parts of parts by weight is added, is then endured with high heat
2-3 hour is boiled, slag is filtered out and then smashed to pieces, then is mixed again with the decoction of no slag, with 5-6 hour of slow boiling infusion, at paste
Shape；
The reconciliation juice is made up of the following materials in parts by weight,
5 parts of celery, 4 parts of ternip, 2 parts of carrot, 3 parts of tomato, 2 parts of balsam pear, 4 parts of sesame oil, 1 part of aromatic vinegar, 1 part of carambola,
2 parts of dragon fruit, 3 parts of rubber, 4 parts of orange, 5 parts of loquat, 6 parts of watermelon, 7 parts of grape；
Preparation method：Above-mentioned material is put into juice extractor, the pure water of 15 parts of parts by weight is added, parts by weight 3 are added
The honey of part, squeezes the juice 4-5 minutes, then filter residue stays decoction, decoction is put into 80-85 DEG C of stove and is heated 10-15 minutes；
A kind of preparation method of the flavor pack of grilled mutton is,
I is first added the clear water that parts by weight are 70 parts in marmite, boils with high heat；
Intense fire is adjusted to slow boiling by II, is then sequentially placed into above-mentioned material, and one kind was put into every 3-5 minutes；
III after material is all put into, and continues to use 1-2 hour of slow boiling infusion, primary every stirring in 20 minutes；
Slow boiling is adjusted to intense fire by IV, is continued infusion, is smashed to pieces in infusion, at paste；
V is put into paste in 95-105 DEG C of stove, and the blocking shape of moisture removal is removed in heating, then takes out block, grinds
At powdered or graininess, it is packaged into bag.
Beneficial effects of the present invention are：The product of the present invention is sprinkling upon on meat when being for eating or is used as dip
, the taste of product is very strong, and fennel, dried orange peel 2, the root of Dahurain angelica, Chinese prickly ash, wheat, Semen Coicis, lily, tsaoko, galingal, meat
Cool, cassia bark, cumin, black pepper, salt compounded of iodine, caraway seeds can also ensure the lasting fresh and tender of meat while removing the smell of mutton of mutton
And mouthfeel, taste can also be promoted, and auxiliary agent can improve the nutritional ingredient of product, can play and fill blood, calm the nerves, dispelling
It is wet, have one's ideas straightened out, the effect of coordinating intestines and stomach, heat-clearing and fire-reducing；The juice that reconciles can neutralize the pungent taste of product and reduce product counterpart
It is very good to eat food and drink decoction although thick taste does not stimulate for the stimulation of chamber.The method of the present invention is reasonable, does not pierce
Swash oral cavity and stomach, thick taste, in good taste.
Specific implementation mode
In order to make the technical means, the creative features, the aims and the efficiencies achieved by the present invention be easy to understand, below into
One step illustrates the present invention.
Embodiment 1
A kind of flavor pack of grilled mutton, it is characterised in that：Material including following parts by weight is made,
1 part of fennel, 2 parts of dried orange peel, 4 parts of the root of Dahurain angelica, 1 part of Chinese prickly ash, 2 parts of wheat, 1 part of Semen Coicis, 1 part of lily, 2 parts of tsaoko, galingal 1
Part, 5 parts of nutmeg, 1 part of cassia bark, 4 parts of cumin, 1 part of black pepper, 1 part of salt compounded of iodine, 1 part of caraway seeds, 10 parts of auxiliary agent, 9 parts of the juice that reconciles；
The auxiliary agent is made up of the following materials in parts by weight,
1 part of the root of Dahurain angelica, 2 parts of asarum, 3 parts of monkshood, 4 parts of peppermint, 5 parts of fructus viticis, 6 parts of the fruit of Chinese wolfberry, 7 parts of hawthorn, 8 parts of radix polygonati officinalis,
9 parts of the stem of noble dendrobium, 10 parts of Radix Notoginseng；
Preparation method is：Above-mentioned material is put into marmite, and the clear water of 60 parts of parts by weight is added, is then endured with high heat
2-3 hour is boiled, slag is filtered out and then smashed to pieces, then is mixed again with the decoction of no slag, with 5-6 hour of slow boiling infusion, at paste
Shape；
The reconciliation juice is made up of the following materials in parts by weight,
5 parts of celery, 4 parts of ternip, 2 parts of carrot, 3 parts of tomato, 2 parts of balsam pear, 4 parts of sesame oil, 1 part of aromatic vinegar, 1 part of carambola,
2 parts of dragon fruit, 3 parts of rubber, 4 parts of orange, 5 parts of loquat, 6 parts of watermelon, 7 parts of grape；
Preparation method：Above-mentioned material is put into juice extractor, the pure water of 15 parts of parts by weight is added, parts by weight 3 are added
The honey of part, squeezes the juice 4-5 minutes, then filter residue stays decoction, decoction is put into 80-85 DEG C of stove and is heated 10-15 minutes；
A kind of preparation method of the flavor pack of grilled mutton is,
I is first added the clear water that parts by weight are 70 parts in marmite, boils with high heat；
Intense fire is adjusted to slow boiling by II, is then sequentially placed into above-mentioned material, and one kind was put into every 3-5 minutes；
III after material is all put into, and continues to use 1-2 hour of slow boiling infusion, primary every stirring in 20 minutes；
Slow boiling is adjusted to intense fire by IV, is continued infusion, is smashed to pieces in infusion, at paste；
V is put into paste in 95-105 DEG C of stove, and the blocking shape of moisture removal is removed in heating, then takes out block, grinds
At powdered or graininess, it is packaged into bag.
Embodiment 2
A kind of flavor pack of grilled mutton, it is characterised in that：Material including following parts by weight is made,
4 parts of fennel, 6 parts of dried orange peel, 9 parts of the root of Dahurain angelica, 5 parts of Chinese prickly ash, 5 parts of wheat, 5 parts of Semen Coicis, 6 parts of lily, 6 parts of tsaoko, galingal 5
Part, 8 parts of nutmeg, 6 parts of cassia bark, 9 parts of cumin, 7 parts of black pepper, 5 parts of salt compounded of iodine, 5 parts of caraway seeds, 15 parts of auxiliary agent, 15 parts of the juice that reconciles；
The auxiliary agent is made up of the following materials in parts by weight,
1 part of the root of Dahurain angelica, 2 parts of asarum, 3 parts of monkshood, 4 parts of peppermint, 5 parts of fructus viticis, 6 parts of the fruit of Chinese wolfberry, 7 parts of hawthorn, 8 parts of radix polygonati officinalis,
9 parts of the stem of noble dendrobium, 10 parts of Radix Notoginseng；
Preparation method is：Above-mentioned material is put into marmite, and the clear water of 60 parts of parts by weight is added, is then endured with high heat
2-3 hour is boiled, slag is filtered out and then smashed to pieces, then is mixed again with the decoction of no slag, with 5-6 hour of slow boiling infusion, at paste
Shape；
The reconciliation juice is made up of the following materials in parts by weight,
5 parts of celery, 4 parts of ternip, 2 parts of carrot, 3 parts of tomato, 2 parts of balsam pear, 4 parts of sesame oil, 1 part of aromatic vinegar, 1 part of carambola,
2 parts of dragon fruit, 3 parts of rubber, 4 parts of orange, 5 parts of loquat, 6 parts of watermelon, 7 parts of grape；
Preparation method：Above-mentioned material is put into juice extractor, the pure water of 15 parts of parts by weight is added, parts by weight 3 are added
The honey of part, squeezes the juice 4-5 minutes, then filter residue stays decoction, decoction is put into 80-85 DEG C of stove and is heated 10-15 minutes；
A kind of preparation method of the flavor pack of grilled mutton is,
I is first added the clear water that parts by weight are 70 parts in marmite, boils with high heat；
Intense fire is adjusted to slow boiling by II, is then sequentially placed into above-mentioned material, and one kind was put into every 3-5 minutes；
III after material is all put into, and continues to use 1-2 hour of slow boiling infusion, primary every stirring in 20 minutes；
Slow boiling is adjusted to intense fire by IV, is continued infusion, is smashed to pieces in infusion, at paste；
V is put into paste in 95-105 DEG C of stove, and the blocking shape of moisture removal is removed in heating, then takes out block, grinds
At powdered or graininess, it is packaged into bag.
Embodiment 3
A kind of flavor pack of grilled mutton, it is characterised in that：Material including following parts by weight is made,
2 parts of fennel, 4 parts of dried orange peel, 6 parts of the root of Dahurain angelica, 3 parts of Chinese prickly ash, 3 parts of wheat, 4 parts of Semen Coicis, 4 parts of lily, 5 parts of tsaoko, galingal 2
Part, 7 parts of nutmeg, 5 parts of cassia bark, 8 parts of cumin, 5 parts of black pepper, 2 parts of salt compounded of iodine, 4 parts of caraway seeds, 12 parts of auxiliary agent, 13 parts of the juice that reconciles；
The auxiliary agent is made up of the following materials in parts by weight,
1 part of the root of Dahurain angelica, 2 parts of asarum, 3 parts of monkshood, 4 parts of peppermint, 5 parts of fructus viticis, 6 parts of the fruit of Chinese wolfberry, 7 parts of hawthorn, 8 parts of radix polygonati officinalis,
9 parts of the stem of noble dendrobium, 10 parts of Radix Notoginseng；
Preparation method is：Above-mentioned material is put into marmite, and the clear water of 60 parts of parts by weight is added, is then endured with high heat
2-3 hour is boiled, slag is filtered out and then smashed to pieces, then is mixed again with the decoction of no slag, with 5-6 hour of slow boiling infusion, at paste
Shape；
The reconciliation juice is made up of the following materials in parts by weight,
5 parts of celery, 4 parts of ternip, 2 parts of carrot, 3 parts of tomato, 2 parts of balsam pear, 4 parts of sesame oil, 1 part of aromatic vinegar, 1 part of carambola,
2 parts of dragon fruit, 3 parts of rubber, 4 parts of orange, 5 parts of loquat, 6 parts of watermelon, 7 parts of grape；
Preparation method：Above-mentioned material is put into juice extractor, the pure water of 15 parts of parts by weight is added, parts by weight 3 are added
The honey of part, squeezes the juice 4-5 minutes, then filter residue stays decoction, decoction is put into 80-85 DEG C of stove and is heated 10-15 minutes；
A kind of preparation method of the flavor pack of grilled mutton is,
I is first added the clear water that parts by weight are 70 parts in marmite, boils with high heat；
Intense fire is adjusted to slow boiling by II, is then sequentially placed into above-mentioned material, and one kind was put into every 3-5 minutes；
III after material is all put into, and continues to use 1-2 hour of slow boiling infusion, primary every stirring in 20 minutes；
Slow boiling is adjusted to intense fire by IV, is continued infusion, is smashed to pieces in infusion, at paste；
V is put into paste in 95-105 DEG C of stove, and the blocking shape of moisture removal is removed in heating, then takes out block, grinds
At powdered or graininess, it is packaged into bag.
A kind of grilled condiment, including calculate in parts by weight：5 parts of black pepper, 5 parts of cumin, 5 parts of salt, monosodium glutamate 5
Part；
Preparation method：Above-mentioned material is stirred in bucket and is pounded while mixing powdered.
The experimental data of the embodiment of the present application 1-3 and comparative example, such as following table are measured according to experiment：
12 people of experimental selection, breakfast, lunch and dinner food embodiment 1-3 and comparative example in one day, every three people eat food an example.
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (4)
1. a kind of flavor pack of grilled mutton, it is characterised in that：Material including following parts by weight is made,
1-4 parts of fennel, 2-6 parts of dried orange peel, 4-9 parts of the root of Dahurain angelica, 1-5 parts of Chinese prickly ash, 2-5 parts of wheat, 1-5 parts of Semen Coicis, 1-6 parts of lily, grass
2-6 parts of fruit, 1-5 parts of galingal, 5-8 parts of nutmeg, 1-6 parts of cassia bark, 4-9 parts of cumin, 1-7 parts of black pepper, 1-5 parts of salt compounded of iodine, caraway seeds
1-5 parts, 10-15 parts of auxiliary agent, reconcile 9-15 parts of juice.
2. a kind of flavor pack of grilled mutton according to claim 1, it is characterised in that：The auxiliary agent is by following weight
The material of part is made,
1 part of the root of Dahurain angelica, 2 parts of asarum, 3 parts of monkshood, 4 parts of peppermint, 5 parts of fructus viticis, 6 parts of the fruit of Chinese wolfberry, 7 parts of hawthorn, 8 parts of radix polygonati officinalis, the stem of noble dendrobium 9
Part, 10 parts of Radix Notoginseng.
3. a kind of flavor pack of grilled mutton according to claim 1, it is characterised in that：The reconciliation juice is by following heavy
The material of amount part is made,
5 parts of celery, 4 parts of ternip, 2 parts of carrot, 3 parts of tomato, 2 parts of balsam pear, 4 parts of sesame oil, 1 part of aromatic vinegar, 1 part of carambola, flue
2 parts of fruit, 3 parts of rubber, 4 parts of orange, 5 parts of loquat, 6 parts of watermelon, 7 parts of grape.
4. a kind of flavor pack of grilled mutton according to claim 1, it is characterised in that：A kind of grilled mutton is used
The preparation method of flavor pack be,
I is first added the clear water that parts by weight are 70 parts in marmite, boils with high heat；
Intense fire is adjusted to slow boiling by II, is then sequentially placed into above-mentioned material, and one kind was put into every 3-5 minutes；
III after material is all put into, and continues to use 1-2 hour of slow boiling infusion, primary every stirring in 20 minutes；
Slow boiling is adjusted to intense fire by IV, is continued infusion, is smashed to pieces in infusion, at paste；
V is put into paste in 95-105 DEG C of stove, and the blocking shape of moisture removal is removed in heating, then takes out block, pulverizes
Last shape or graininess, are packaged into bag.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810172102.XA CN108450806A (en) | 2018-03-01 | 2018-03-01 | A kind of flavor pack of grilled mutton |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810172102.XA CN108450806A (en) | 2018-03-01 | 2018-03-01 | A kind of flavor pack of grilled mutton |
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| CN108450806A true CN108450806A (en) | 2018-08-28 |
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ID=63217027
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| CN107198218A (en) * | 2017-06-29 | 2017-09-26 | 安徽皓皓食品有限公司 | A kind of preparation method of the hot flavorings of instant biscuit |
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2018
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1471849A (en) * | 2003-06-27 | 2004-02-04 | 张华� | Roast sheep and roasting process |
| CN1875762A (en) * | 2006-07-18 | 2006-12-13 | 吴京红 | Health seasonings for beef soup |
| CN102379407A (en) * | 2010-08-26 | 2012-03-21 | 韩雪 | Seasoning powder for scented barbecue |
| CN104000155A (en) * | 2014-06-20 | 2014-08-27 | 肖安辉 | Seasoning and preparation method thereof |
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Application publication date: 20180828 |