CN110353186A - A kind of cooking methods of yak calf head meat - Google Patents
A kind of cooking methods of yak calf head meat Download PDFInfo
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- CN110353186A CN110353186A CN201910779085.0A CN201910779085A CN110353186A CN 110353186 A CN110353186 A CN 110353186A CN 201910779085 A CN201910779085 A CN 201910779085A CN 110353186 A CN110353186 A CN 110353186A
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- 244000309466 calf Species 0.000 title claims abstract description 79
- 235000013372 meat Nutrition 0.000 title claims abstract description 66
- 238000000034 method Methods 0.000 title claims abstract description 42
- 238000010411 cooking Methods 0.000 title claims abstract description 37
- 240000002234 Allium sativum Species 0.000 claims abstract description 52
- 235000004611 garlic Nutrition 0.000 claims abstract description 52
- 229920002472 Starch Polymers 0.000 claims abstract description 46
- 235000019698 starch Nutrition 0.000 claims abstract description 46
- 239000008107 starch Substances 0.000 claims abstract description 46
- 235000015067 sauces Nutrition 0.000 claims abstract description 36
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 26
- 239000000463 material Substances 0.000 claims abstract description 26
- 235000019713 millet Nutrition 0.000 claims abstract description 26
- 150000003839 salts Chemical class 0.000 claims abstract description 26
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 26
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 25
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 25
- 241000287828 Gallus gallus Species 0.000 claims abstract description 21
- 241000237502 Ostreidae Species 0.000 claims abstract description 21
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 21
- 229930006000 Sucrose Natural products 0.000 claims abstract description 21
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 21
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 21
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 21
- 235000008397 ginger Nutrition 0.000 claims abstract description 21
- 235000020636 oyster Nutrition 0.000 claims abstract description 21
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 16
- 240000007232 Illicium verum Species 0.000 claims abstract description 16
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 16
- 239000004615 ingredient Substances 0.000 claims abstract description 11
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims description 20
- 238000001914 filtration Methods 0.000 claims description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims description 10
- 238000002386 leaching Methods 0.000 claims description 10
- 235000014347 soups Nutrition 0.000 claims description 10
- 230000008719 thickening Effects 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- 239000006260 foam Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 244000025254 Cannabis sativa Species 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 239000011575 calcium Substances 0.000 abstract description 4
- 229910052791 calcium Inorganic materials 0.000 abstract description 4
- 230000003833 cell viability Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 230000002708 enhancing effect Effects 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 230000004768 organ dysfunction Effects 0.000 abstract description 4
- 239000011574 phosphorus Substances 0.000 abstract description 4
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 241000234314 Zingiber Species 0.000 description 13
- 239000002994 raw material Substances 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 125000003275 alpha amino acid group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005303 weighing Methods 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
- 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
-
- 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
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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 Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a kind of cooking methods of yak calf head meat, including major ingredient and auxiliary material, the major ingredient is 1, yak calf head, and the auxiliary material includes ginger, Chinese prickly ash, tsaoko, illiciumverum, oyster sauce, chilli, white sugar, chickens' extract, millet starch, garlic clove, garlic bolt, starch, soy sauce and green salt.The cooking methods of the strict control of the present invention yak calf head meat, pass through the accounting and cooking technology parameter of each component of the cooking methods of strict control yak calf head meat, it ensure that yak calf head meat meat taste, retain and has lockked yak calf head meat nutrient, give full play to the nutritive value of calf head meat, using the cooking methods of the yak calf head meat, rich in protein and amino acid, and the microelements such as carrotene, calcium, phosphorus, fat content is low, heat is high, has remarkable effect to enhancing human body premunition, cell viability and organ dysfunction.
Description
Technical field
The present invention relates to yak calf head meat processing technique field, specially a kind of cooking methods of yak calf head meat.
Background technique
Yak meat is one of vegetable, and production raw material mainly has yak pork rump meat, soya-bean oil etc..Yak meat more other meat containing albumen
It is all high, and fat content is all low in the more other meat of fat, and Mineral element content is abundant, amino acid structure ratio more with human body
It is close.The poultry kind lives in free of contamination severe cold areas all the year round simultaneously, and it is that people select consumption carnivorous that meat is natural, health care
Most ideal product, yak meat is the high-grade meat products of raw material production, and color is reddish brown, and regular shape, smooth, muscle fibre is clear
Clear, mouthfeel has certain toughness, soft moderate, chews rear lasting.
In culinary art, traditional cooking methods will cause yak calf head meat and are lost most meat existing yak calf head meat
Matter nutrition, microelement are lost, cause meat taste to decline, influence to eat.
Summary of the invention
The purpose of the present invention is to provide a kind of cooking methods of yak calf head meat, pass through strict control yak calf head meat
The accounting and cooking technology parameter of each component of cooking methods ensure that yak calf head meat meat taste, retain and lock
Yak calf head meat nutrient, gives full play to the nutritive value of calf head meat, rich using the cooking methods of the yak calf head meat
Containing protein and the microelements such as amino acid and carrotene, calcium, phosphorus, fat content is low, and heat is high, anti-to enhancing human body
Sick power, cell viability and organ dysfunction have remarkable effect, to solve the problems mentioned in the above background technology.
To achieve the above object, the invention provides the following technical scheme: a kind of cooking methods of yak calf head meat, including master
Material and auxiliary material.
Preferably, the major ingredient is 1, yak calf head.
Preferably, the auxiliary material include ginger, Chinese prickly ash, tsaoko, illiciumverum, oyster sauce, chilli, white sugar, chickens' extract, millet starch,
Garlic clove, garlic bolt, starch, soy sauce and green salt.
Preferably, the ginger, Chinese prickly ash, tsaoko, illiciumverum, oyster sauce, chilli, white sugar, chickens' extract, millet starch, garlic clove, garlic
Seedling, starch, soy sauce and green salt quality be respectively as follows: 30-32 grams of ginger, 10-12 grams of Chinese prickly ash, 10-12 grams of tsaoko, it is 10-12 grams octagonal,
5-7 grams of oyster sauce, 5-7 grams of chilli, 10-12 grams of white sugar, 5-7 grams of chickens' extract, 5-7 grams of millet starch, 5-7 grams of garlic clove, 5-7 grams of garlic bolt,
15-17 grams of starch, 30-32 grams of soy sauce, 25-27 grams of green salt.
The present invention also provides a kind of cooking methods of yak calf head meat, include the following steps:
S1: a yak calf head is plucked, and cleaned up spare by yak calf head processing；
S2: boiling filtering, and yak calf head is cooked and is added after cold water and is boiled to 95 degree or more, filtering floating meat foam, when boiling
Between be greater than 2min；
S3: boiling charging, according to auxiliary material quality requirement, be added in the pot of step S2 ginger, Chinese prickly ash, tsaoko, illiciumverum, do it is peppery
Green pepper, green salt, boil 30-35min；
S4: seasoning charging is added white sugar, chickens' extract, soy sauce and oyster sauce according to auxiliary material quality requirement in pot and is seasoned, seasoned
150-160min is boiled in Cheng Hou, stewing pot high fire；
S5: processing sabot pulls the yak calf head in pot out and processes sabot, spare；
S6: production sauce is cut into chunks with millet starch and garlic bolt, and garlic clove is thinly sliced, and be put into pot plus boiling boil to 95 degree with
On；
S7: seasoning thickening soup is added green salt in pot and soy sauce is seasoned, and with starch thickening soup；
S8: sauce leaching lid will can be completed on the sauce mixed up leaching lid to yak calf head.
Preferably, for stainless steel saucepan, the heating rate that cold water boils is controlled in 5- the pot used in step S2 of stating
10℃/min。
Preferably, the auxiliary material, which weighs quality, is weighed using electronic balance.
Preferably, millet starch and garlic bolt are cut into 2cm segment in the step S6, and garlic clove is cut into 5mm thin slice.
Compared with prior art, the beneficial effects of the present invention are: the culinary art side of the strict control of the present invention yak calf head meat
Method ensure that yak calf by the accounting and cooking technology parameter of each component of the cooking methods of strict control yak calf head meat
Ox head meat meat taste retains and has lockked yak calf head meat nutrient, gives full play to the nutritive value of calf head meat, adopt
With the cooking methods of the yak calf head meat, it is rich in protein and the microelements such as amino acid and carrotene, calcium, phosphorus, fat
Content is low, and heat is high, has remarkable effect to enhancing human body premunition, cell viability and organ dysfunction.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, below in conjunction with specific embodiment, to this
Invention is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, not
For limiting the present invention.
A kind of cooking methods of yak calf head meat provided by the invention, auxiliary material and specific embodiment corresponding data such as following table
1:
Embodiment 1
A kind of cooking methods of yak calf head meat, including major ingredient and auxiliary material, the major ingredient are 1, yak calf head, the accessory package
Ginger, Chinese prickly ash, tsaoko, illiciumverum, oyster sauce, chilli, white sugar, chickens' extract, millet starch, garlic clove, garlic bolt, starch, soy sauce and green salt are included,
The ginger, Chinese prickly ash, tsaoko, illiciumverum, oyster sauce, chilli, white sugar, chickens' extract, millet starch, garlic clove, garlic bolt, starch, soy sauce and blueness
Salt quality be respectively as follows: 30 grams of ginger, 10 grams of Chinese prickly ash, 10 grams of tsaoko, 10 grams octagonal, 5 grams of oyster sauce, 5 grams of chilli, 10 grams of white sugar,
5 grams of chickens' extract, 5 grams of millet starch, 5 grams of garlic clove, 5 grams of garlic bolt, 15 grams of starch, 30 grams of soy sauce, 25 grams of green salt.
The present invention also provides a kind of cooking methods of yak calf head meat, include the following steps:
S1: a yak calf head is plucked, and cleaned up spare by yak calf head processing；
S2: boiling filtering, and yak calf head is cooked and is added after cold water and is boiled to 95 degree or more, filtering floating meat foam, when boiling
Between be greater than 2min；
S3: boiling charging, according to auxiliary material quality requirement, be added in the pot of step S2 ginger, Chinese prickly ash, tsaoko, illiciumverum, do it is peppery
Green pepper, green salt, boil 30min；
S4: seasoning charging is added white sugar, chickens' extract, soy sauce and oyster sauce according to auxiliary material quality requirement in pot and is seasoned, seasoned
150min is boiled in Cheng Hou, stewing pot high fire；
S5: processing sabot pulls the yak calf head in pot out and processes sabot, spare；
S6: production sauce is cut into chunks with millet starch and garlic bolt, and garlic clove is thinly sliced, and be put into pot plus boiling boil to 95 degree with
On；
S7: seasoning thickening soup is added green salt in pot and soy sauce is seasoned, and with starch thickening soup；
S8: sauce leaching lid will can be completed on the sauce mixed up leaching lid to yak calf head.
For stainless steel saucepan, the heating rate that cold water boils is controlled in 5 DEG C/min, institute the pot used in step S2 of stating
Stating auxiliary material and weighing quality is weighed using electronic balance, and millet starch and garlic bolt are cut into 2cm segment, garlic clove in the step S6
It is cut into 5mm thin slice.
Embodiment 2
A kind of cooking methods of yak calf head meat, including major ingredient and auxiliary material, the major ingredient are 1, yak calf head, the accessory package
Ginger, Chinese prickly ash, tsaoko, illiciumverum, oyster sauce, chilli, white sugar, chickens' extract, millet starch, garlic clove, garlic bolt, starch, soy sauce and green salt are included,
The ginger, Chinese prickly ash, tsaoko, illiciumverum, oyster sauce, chilli, white sugar, chickens' extract, millet starch, garlic clove, garlic bolt, starch, soy sauce and blueness
Salt quality be respectively as follows: 31 grams of ginger, 11 grams of Chinese prickly ash, 11 grams of tsaoko, 11 grams octagonal, 6 grams of oyster sauce, 6 grams of chilli, 11 grams of white sugar,
6 grams of chickens' extract, 6 grams of millet starch, 6 grams of garlic clove, 6 grams of garlic bolt, 16 grams of starch, 31 grams of soy sauce, 26 grams of green salt.
The present invention also provides a kind of cooking methods of yak calf head meat, include the following steps:
S1: a yak calf head is plucked, and cleaned up spare by yak calf head processing；
S2: boiling filtering, and yak calf head is cooked and is added after cold water and is boiled to 95 degree or more, filtering floating meat foam, when boiling
Between be greater than 2min；
S3: boiling charging, according to auxiliary material quality requirement, be added in the pot of step S2 ginger, Chinese prickly ash, tsaoko, illiciumverum, do it is peppery
Green pepper, green salt, boil 32.5min；
S4: seasoning charging is added white sugar, chickens' extract, soy sauce and oyster sauce according to auxiliary material quality requirement in pot and is seasoned, seasoned
155min is boiled in Cheng Hou, stewing pot high fire；
S5: processing sabot pulls the yak calf head in pot out and processes sabot, spare；
S6: production sauce is cut into chunks with millet starch and garlic bolt, and garlic clove is thinly sliced, and be put into pot plus boiling boil to 95 degree with
On；
S7: seasoning thickening soup is added green salt in pot and soy sauce is seasoned, and with starch thickening soup；
S8: sauce leaching lid will can be completed on the sauce mixed up leaching lid to yak calf head.
For stainless steel saucepan, the heating rate that cold water boils is controlled in 7.5 DEG C/min the pot used in step S2 of stating,
The auxiliary material, which weighs quality, to be weighed using electronic balance, and millet starch and garlic bolt are cut into 2cm segment, garlic in the step S6
Valve is cut into 5mm thin slice.
Embodiment 3
A kind of cooking methods of yak calf head meat, including major ingredient and auxiliary material, the major ingredient are 1, yak calf head, the accessory package
Ginger, Chinese prickly ash, tsaoko, illiciumverum, oyster sauce, chilli, white sugar, chickens' extract, millet starch, garlic clove, garlic bolt, starch, soy sauce and green salt are included,
The ginger, Chinese prickly ash, tsaoko, illiciumverum, oyster sauce, chilli, white sugar, chickens' extract, millet starch, garlic clove, garlic bolt, starch, soy sauce and blueness
Salt quality be respectively as follows: 32 grams of ginger, 12 grams of Chinese prickly ash, 12 grams of tsaoko, 12 grams octagonal, 7 grams of oyster sauce, 7 grams of chilli, 12 grams of white sugar,
7 grams of chickens' extract, 7 grams of millet starch, 7 grams of garlic clove, 7 grams of garlic bolt, 17 grams of starch, 32 grams of soy sauce, 27 grams of green salt.
The present invention also provides a kind of cooking methods of yak calf head meat, include the following steps:
S1: a yak calf head is plucked, and cleaned up spare by yak calf head processing；
S2: boiling filtering, and yak calf head is cooked and is added after cold water and is boiled to 95 degree or more, filtering floating meat foam, when boiling
Between be greater than 2min；
S3: boiling charging, according to auxiliary material quality requirement, be added in the pot of step S2 ginger, Chinese prickly ash, tsaoko, illiciumverum, do it is peppery
Green pepper, green salt, boil 35min；
S4: seasoning charging is added white sugar, chickens' extract, soy sauce and oyster sauce according to auxiliary material quality requirement in pot and is seasoned, seasoned
160min is boiled in Cheng Hou, stewing pot high fire；
S5: processing sabot pulls the yak calf head in pot out and processes sabot, spare；
S6: production sauce is cut into chunks with millet starch and garlic bolt, and garlic clove is thinly sliced, and be put into pot plus boiling boil to 95 degree with
On；
S7: seasoning thickening soup is added green salt in pot and soy sauce is seasoned, and with starch thickening soup；
S8: sauce leaching lid will can be completed on the sauce mixed up leaching lid to yak calf head.
The pot used in step S2 of stating for stainless steel saucepan, the control of heating rate that cold water boils 5-10 DEG C/
Min, the auxiliary material, which weighs quality, to be weighed using electronic balance, and it is small to be cut into 2cm for millet starch and garlic bolt in the step S6
Section, garlic clove are cut into 5mm thin slice.
In summary: the cooking methods of the strict control of the present invention yak calf head meat pass through strict control yak calf head meat
Cooking methods each component accounting and cooking technology parameter, ensure that yak calf head meat meat taste, retain and lock
Yak calf head meat nutrient, gives full play to the nutritive value of calf head meat, using the cooking methods of the yak calf head meat,
Rich in protein and the microelements such as amino acid and carrotene, calcium, phosphorus, fat content is low, and heat is high, to enhancing human body
Premunition, cell viability and organ dysfunction have remarkable effect.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (8)
1. a kind of cooking methods of yak calf head meat, it is characterised in that: including major ingredient and auxiliary material.
2. a kind of cooking methods of yak calf head meat according to claim 1, it is characterised in that: the major ingredient is yak calf
First 1.
3. a kind of cooking methods of yak calf head meat according to claim 1, it is characterised in that: the auxiliary material includes life
Ginger, Chinese prickly ash, tsaoko, illiciumverum, oyster sauce, chilli, white sugar, chickens' extract, millet starch, garlic clove, garlic bolt, starch, soy sauce and green salt.
4. a kind of cooking methods of yak calf head meat according to claim 3, it is characterised in that: the ginger, Chinese prickly ash, grass
Fruit, illiciumverum, oyster sauce, chilli, white sugar, chickens' extract, millet starch, garlic clove, garlic bolt, starch, soy sauce and green salt quality are respectively as follows: ginger
30-32 grams, 10-12 grams of Chinese prickly ash, 10-12 grams of tsaoko, octagonal 10-12 grams, 5-7 grams of oyster sauce, 5-7 grams of chilli, white sugar 10-12
Gram, 5-7 grams of chickens' extract, 5-7 grams of millet starch, 5-7 grams of garlic clove, 5-7 grams of garlic bolt, 15-17 grams of starch, 30-32 grams of soy sauce, green salt 25-
27 grams.
5. a kind of cooking methods of yak calf head meat according to claim 1, it is characterised in that: the following steps are included:
S1: a yak calf head is plucked, and cleaned up spare by yak calf head processing；
S2: boiling filtering, and yak calf head is cooked and is added after cold water and is boiled to 95 degree or more, filtering floating meat foam, when boiling
Between be greater than 2min；
S3: boiling charging, according to auxiliary material quality requirement, be added in the pot of step S2 ginger, Chinese prickly ash, tsaoko, illiciumverum, do it is peppery
Green pepper, green salt, boil 30-35min；
S4: seasoning charging is added white sugar, chickens' extract, soy sauce and oyster sauce according to auxiliary material quality requirement in pot and is seasoned, seasoned
150-160min is boiled in Cheng Hou, stewing pot high fire；
S5: processing sabot pulls the yak calf head in pot out and processes sabot, spare；
S6: production sauce is cut into chunks with millet starch and garlic bolt, and garlic clove is thinly sliced, and be put into pot plus boiling boil to 95 degree with
On；
S7: seasoning thickening soup is added green salt in pot and soy sauce is seasoned, and with starch thickening soup；
S8: sauce leaching lid will can be completed on the sauce mixed up leaching lid to yak calf head.
6. a kind of cooking methods of yak calf head meat according to claim 5, it is characterised in that: used in the step S2
Pot be stainless steel saucepan, heating rate that cold water boils is controlled in 5-10 DEG C/min.
7. a kind of cooking methods of yak calf head meat according to claim 1, it is characterised in that: the auxiliary material weighs quality
It is to be weighed using electronic balance.
8. a kind of cooking methods of yak calf head meat according to claim 5, it is characterised in that: millet in the step S6
Green pepper and garlic bolt are cut into 2cm segment, and garlic clove is cut into 5mm thin slice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910779085.0A CN110353186A (en) | 2019-08-22 | 2019-08-22 | A kind of cooking methods of yak calf head meat |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910779085.0A CN110353186A (en) | 2019-08-22 | 2019-08-22 | A kind of cooking methods of yak calf head meat |
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Family
ID=68224154
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| CN201910779085.0A Pending CN110353186A (en) | 2019-08-22 | 2019-08-22 | A kind of cooking methods of yak calf head meat |
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| 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 |
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| CN106343376A (en) * | 2016-06-21 | 2017-01-25 | 临泉县成玺餐饮有限公司 | Marinated cow head and preparation method thereof |
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| 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 |
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