CN108651866A - A kind of mutton filling of Pan-Fried Dumplings - Google Patents
A kind of mutton filling of Pan-Fried Dumplings Download PDFInfo
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- CN108651866A CN108651866A CN201810171733.XA CN201810171733A CN108651866A CN 108651866 A CN108651866 A CN 108651866A CN 201810171733 A CN201810171733 A CN 201810171733A CN 108651866 A CN108651866 A CN 108651866A
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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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
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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
- A23L13/40—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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- Life Sciences & Earth Sciences (AREA)
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- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Molecular Biology (AREA)
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- Proteomics, Peptides & Aminoacids (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A kind of mutton filling of Pan-Fried Dumplings, is related to Slanghter processing of lamb manufacture technology field, it is characterised in that：Material including following parts by weight is made, 15 20 parts of fresh and tender mutton, 7 14 parts of black pepper, 13 parts octagonal, 25 parts of spring onion, 59 parts of sesame, 14 parts of chickens' extract, 14 parts of monosodium glutamate, 47 parts of salt, 49 parts of chilli powder, 14 parts of ginger, 10 15 parts of auxiliary agent, 9 15 parts of the juice that reconciles.The method of the present invention is reasonable, easy to operate, in good taste, without smelling of mutton, nourishes the body.
Description
Technical field
The present invention relates to Slanghter processing of lamb manufacture technology fields, and in particular to a kind of mutton filling of Pan-Fried Dumplings.
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.
The filling of present steamed stuffed bun has various, and mutton is often being cooked Pan-Fried Dumplings due to its meat and taste
When, mouthfeel etc. unacceptably, thus causes the appearance of the bad problem of sales volume.
Invention content
Technical problem to be solved by the present invention lies in overcome existing technological deficiency provide a kind of method rationally, operation side
Just the mutton filling of, in good taste, without smelling of mutton, a kind of Pan-Fried Dumplings to nourish the body.
The technical problems to be solved by the invention are realized using technical solution below：
A kind of mutton filling of Pan-Fried Dumplings, it is characterised in that：Material including following parts by weight is made,
Fresh and tender mutton 15-20 parts, 7-14 parts of black pepper, 1-3 parts of illiciumverum, 2-5 parts of spring onion, 5-9 parts of sesame, 1-4 parts of chickens' extract,
1-4 parts of monosodium glutamate, 4-7 parts of salt, 4-9 parts of chilli powder, 1-4 parts of ginger, 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 cymbopogon distans, 2 parts of Radix Notoginseng, 3 parts of madder, 4 parts of the Fructus Sophorae, 5 parts of peach kernel, 6 parts of hawthorn, 1 part of cordyceps sinensis, rhizoma typhonii 2
Part, 3 parts of ginseng, 4 parts of Poria cocos, 5 parts of arillus longan, 6 parts of Radix Astragali；
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,
6 parts of carrot, 5 parts of tomato, 3 parts of celery, 4 parts of grape, 2 parts of watermelon, 1 part of lemon, 2 parts of grapefruit, 3 parts of apple, perfume
4 parts of pears, 5 parts of car li；
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 mutton filling of Pan-Fried Dumplings 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, be then sequentially placed into it is above-mentioned except the unexpected other materials of mutton, every 3-5 minutes
It is put into one kind；
III after II 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 pasty mixture, then according to 1：2 weight
Part is divided into two parts；
V rinses mutton with clear water well, is then placed on outdoor drying 1-2 days, then fetches；
VI is put into mutton and the pasty mixture of few part in marmite, is then added identical with object parts by weight in pot clear
Water cooks 2-3 hour, meat is then taken out filtrate with high heat；
Meat in VI is chopped into muddy flesh by VII, and then the pasty mixture with more parts is stirred.
Beneficial effects of the present invention are：The product of the present invention is for making mutton filling, and the taste of product is very dense
It is strongly fragrant, and black pepper, illiciumverum, spring onion, sesame, chickens' extract, 1-4 parts of monosodium glutamate, 4-7 parts of salt, 4-9 parts of chilli powder, ginger can be protected
Card meat it is lasting fresh and tender while can also remove the smell of mutton of mutton, and the cooking of mutton and material is better able to that taste is allowed to ooze
Enter in mutton, and auxiliary agent can improve the nutritional ingredient of product, can play and fill blood, nourish internal organ, clearing damp, conditioning intestines
The effect of stomach；The juice that reconciles can neutralize the pungent taste of product and reduce stimulation of the product to oral cavity, although thick taste
It is not stimulate, it is very good eats food and drink decoction.The method of the present invention is reasonable, easy to operate, in good taste, without smelling of mutton, nourishing
Body.
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 mutton filling of Pan-Fried Dumplings, it is characterised in that：Material including following parts by weight is made,
15 parts of fresh and tender mutton, 7 parts of black pepper, 1 part octagonal, 2 parts of spring onion, 5 parts of sesame, 1 part of chickens' extract, 1 part of monosodium glutamate, salt 4
Part, 4 parts of chilli powder, 1 part of ginger, 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 cymbopogon distans, 2 parts of Radix Notoginseng, 3 parts of madder, 4 parts of the Fructus Sophorae, 5 parts of peach kernel, 6 parts of hawthorn, 1 part of cordyceps sinensis, rhizoma typhonii 2
Part, 3 parts of ginseng, 4 parts of Poria cocos, 5 parts of arillus longan, 6 parts of Radix Astragali；
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,
6 parts of carrot, 5 parts of tomato, 3 parts of celery, 4 parts of grape, 2 parts of watermelon, 1 part of lemon, 2 parts of grapefruit, 3 parts of apple, perfume
4 parts of pears, 5 parts of car li；
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 mutton filling of Pan-Fried Dumplings 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, be then sequentially placed into it is above-mentioned except the unexpected other materials of mutton, every 3-5 minutes
It is put into one kind；
III after II 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 pasty mixture, then according to 1：2 weight
Part is divided into two parts；
V rinses mutton with clear water well, is then placed on outdoor drying 1-2 days, then fetches；
VI is put into mutton and the pasty mixture of few part in marmite, is then added identical with object parts by weight in pot clear
Water cooks 2-3 hour, meat is then taken out filtrate with high heat；
Meat in VI is chopped into muddy flesh by VII, and then the pasty mixture with more parts is stirred.
Embodiment 2
A kind of mutton filling of Pan-Fried Dumplings, it is characterised in that：Material including following parts by weight is made,
20 parts of fresh and tender mutton, 14 parts of black pepper, 3 parts octagonal, 5 parts of spring onion, 9 parts of sesame, 4 parts of chickens' extract, 4 parts of monosodium glutamate, salt 7
Part, 9 parts of chilli powder, 4 parts of ginger, 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 cymbopogon distans, 2 parts of Radix Notoginseng, 3 parts of madder, 4 parts of the Fructus Sophorae, 5 parts of peach kernel, 6 parts of hawthorn, 1 part of cordyceps sinensis, rhizoma typhonii 2
Part, 3 parts of ginseng, 4 parts of Poria cocos, 5 parts of arillus longan, 6 parts of Radix Astragali；
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,
6 parts of carrot, 5 parts of tomato, 3 parts of celery, 4 parts of grape, 2 parts of watermelon, 1 part of lemon, 2 parts of grapefruit, 3 parts of apple, perfume
4 parts of pears, 5 parts of car li；
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 mutton filling of Pan-Fried Dumplings 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, be then sequentially placed into it is above-mentioned except the unexpected other materials of mutton, every 3-5 minutes
It is put into one kind；
III after II 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 pasty mixture, then according to 1：2 weight
Part is divided into two parts；
V rinses mutton with clear water well, is then placed on outdoor drying 1-2 days, then fetches；
VI is put into mutton and the pasty mixture of few part in marmite, is then added identical with object parts by weight in pot clear
Water cooks 2-3 hour, meat is then taken out filtrate with high heat；
Meat in VI is chopped into muddy flesh by VII, and then the pasty mixture with more parts is stirred.
Embodiment 3
A kind of mutton filling of Pan-Fried Dumplings, it is characterised in that：Material including following parts by weight is made,
17 parts of fresh and tender mutton, 11 parts of black pepper, 2 parts octagonal, 4 parts of spring onion, 7 parts of sesame, 2 parts of chickens' extract, 3 parts of monosodium glutamate, salt 5
Part, 6 parts of chilli powder, 2 parts of ginger, 12 parts of auxiliary agent, 14 parts of the juice that reconciles；
The auxiliary agent is made up of the following materials in parts by weight,
1 part of cymbopogon distans, 2 parts of Radix Notoginseng, 3 parts of madder, 4 parts of the Fructus Sophorae, 5 parts of peach kernel, 6 parts of hawthorn, 1 part of cordyceps sinensis, rhizoma typhonii 2
Part, 3 parts of ginseng, 4 parts of Poria cocos, 5 parts of arillus longan, 6 parts of Radix Astragali；
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,
6 parts of carrot, 5 parts of tomato, 3 parts of celery, 4 parts of grape, 2 parts of watermelon, 1 part of lemon, 2 parts of grapefruit, 3 parts of apple, perfume
4 parts of pears, 5 parts of car li；
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 mutton filling of Pan-Fried Dumplings 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, be then sequentially placed into it is above-mentioned except the unexpected other materials of mutton, every 3-5 minutes
It is put into one kind；
III after II 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 pasty mixture, then according to 1：2 weight
Part is divided into two parts；
V rinses mutton with clear water well, is then placed on outdoor drying 1-2 days, then fetches；
VI is put into mutton and the pasty mixture of few part in marmite, is then added identical with object parts by weight in pot clear
Water cooks 2-3 hour, meat is then taken out filtrate with high heat；
Meat in VI is chopped into muddy flesh by VII, and then the pasty mixture with more parts is stirred.
Comparative example
A kind of mutton filling, is made up of the following materials in parts by weight,
20 parts of mutton, 5 parts of black pepper, 5 parts of sesame, 5 parts of garlic granule, 5 parts of ginger, 5 parts of salt；
Preparation method：Mutton is pounded muddy flesh, then remaining material is added in muddy flesh, continues to smash 20-30 minutes
.
The experimental data of the embodiment of the present application 1-3 and comparative example, such as following table are measured according to experiment：
| Body can be nourished | There are British plain spirits | Whether meat is fresh and tender | |
| Embodiment 1 | Energy | Have | It is |
| Embodiment 2 | Energy | Have | It is |
| Embodiment 3 | Energy | Have | It is |
| Comparative example | It is no | Nothing | It is no |
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 mutton filling of Pan-Fried Dumplings, it is characterised in that：Material including following parts by weight is made,
Fresh and tender mutton 15-20 parts, 7-14 parts of black pepper, 1-3 parts of illiciumverum, 2-5 parts of spring onion, 5-9 parts of sesame, 1-4 parts of chickens' extract, monosodium glutamate
1-4 parts, 4-7 parts of salt, 4-9 parts of chilli powder, 1-4 parts of ginger, 10-15 parts of auxiliary agent, reconcile 9-15 parts of juice.
2. a kind of mutton filling of Pan-Fried Dumplings according to claim 1, it is characterised in that：The auxiliary agent is by following parts by weight
Material is made,
1 part of cymbopogon distans, 2 parts of Radix Notoginseng, 3 parts of madder, 4 parts of the Fructus Sophorae, 5 parts of peach kernel, 6 parts of hawthorn, 1 part of cordyceps sinensis, 2 parts of rhizoma typhonii,
3 parts of ginseng, 4 parts of Poria cocos, 5 parts of arillus longan, 6 parts of Radix Astragali.
3. a kind of mutton filling of Pan-Fried Dumplings according to claim 1, it is characterised in that：The reconciliation juice is by following parts by weight
Material be made,
6 parts of carrot, 5 parts of tomato, 3 parts of celery, 4 parts of grape, 2 parts of watermelon, 1 part of lemon, 2 parts of grapefruit, 3 parts of apple, bergamot pear 4
Part, 5 parts of car li.
4. a kind of mutton filling of Pan-Fried Dumplings according to claim 1, it is characterised in that：A kind of mutton filling of the Pan-Fried Dumplings
Preparation method 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 except the unexpected other materials of mutton, is put into every 3-5 minutes
It is a kind of；
III after II 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 pasty mixture, then according to 1：2 parts by weight point
At two parts；
V rinses mutton with clear water well, is then placed on outdoor drying 1-2 days, then fetches；
VI is put into mutton and the pasty mixture of few part in marmite, and clear water identical with object parts by weight in pot is then added, uses
Intense fire cooks 2-3 hour, and meat is then taken out filtrate；
Meat in VI is chopped into muddy flesh by VII, and then the pasty mixture with more parts is stirred.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810171733.XA CN108651866A (en) | 2018-03-01 | 2018-03-01 | A kind of mutton filling of Pan-Fried Dumplings |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810171733.XA CN108651866A (en) | 2018-03-01 | 2018-03-01 | A kind of mutton filling of Pan-Fried Dumplings |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1732807A (en) * | 2005-08-07 | 2006-02-15 | 李梅森 | Method for preparing fried bun with herbal medicinal stuffing |
| CN103503940A (en) * | 2013-09-07 | 2014-01-15 | 五河县亿家念食品有限公司 | Mutton bread roll |
| CN104489423A (en) * | 2015-01-07 | 2015-04-08 | 广西大学 | Blood-replenishing Qi-cultivating dumpling and production method thereof |
| CN105795357A (en) * | 2016-04-01 | 2016-07-27 | 刘林善 | Making method of dumpling stuffing |
| 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 |
-
2018
- 2018-03-01 CN CN201810171733.XA patent/CN108651866A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1732807A (en) * | 2005-08-07 | 2006-02-15 | 李梅森 | Method for preparing fried bun with herbal medicinal stuffing |
| CN103503940A (en) * | 2013-09-07 | 2014-01-15 | 五河县亿家念食品有限公司 | Mutton bread roll |
| CN104489423A (en) * | 2015-01-07 | 2015-04-08 | 广西大学 | Blood-replenishing Qi-cultivating dumpling and production method thereof |
| CN105795357A (en) * | 2016-04-01 | 2016-07-27 | 刘林善 | Making method of dumpling stuffing |
| 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 |
Non-Patent Citations (1)
| Title |
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| 张洪山: "《风味小吃制作》", 31 July 2014, 呼和浩特：内蒙古人民出版社 * |
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