CN110432475A - A kind of Pleurotus eryngii healthy spicy mutton sauce and preparation method thereof - Google Patents
A kind of Pleurotus eryngii healthy spicy mutton sauce and preparation method thereof Download PDFInfo
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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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
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
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- 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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Abstract
The invention discloses a kind of Pleurotus eryngii healthy spicy mutton sauces and preparation method thereof, belong to food processing field.Pleurotus eryngii healthy spicy mutton sauce, it include: 300-450 parts of Pleurotus eryngii grain, 100-200 parts of mutton granules, 100-120 parts of fermented soya bean, 100-130 parts of millet starch, reddish brown 200-280 parts of oil, 20-35 parts of salt, 20-35 parts of monosodium glutamate, 10-15 parts of fresh ginger, 10-15 parts of chopped spring onion, 10-15 parts of garlic, 20-30 parts of spice and 10-15 parts of sesame by weight.It is main material that the present invention, which mainly uses Pleurotus eryngii, and meat is tender and crisp like abalone, and as the addition of mutton granules more enriches mouthfeel, increases nutritive value.Materials of the present invention are unique simple, delicious in taste, and preparation is convenient, are suitable at home, can enrich Domestic dining table.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of Pleurotus eryngii healthy spicy mutton sauce and its preparation side
Method.
Background technique
It is higher and higher to the richness requirement of food as living standards of the people improve, it is also increasingly stronger to health perception,
Deep variation is just occurring for the demand of food products market, and people have not only been satisfied with can be able to eat food, but pursues nuisanceless, green
The high quality food of color ecology.
Meat pulp is a kind of Chinese tradition cuisines, deep to be liked by masses.In order to meet consumer demand, occur on the market
Various food materials can be used directly the instant type meat pulp of various types and various flavors after processing, very convenient, in youth
It is especially welcome in consumer group.But existing meat pulp on the market is mostly beef paste, minced chicken or pork sauce, seldom uses sheep
Meat makes meat pulp, and in order to extend the shelf life in existing meat pulp, is generally added with the preservative of more content, is unfavorable for human body
Health.In addition, cholesterol level is higher in existing meat pulp, incidence of coronary heart disease and dead risk are increased.
Summary of the invention
In view of the deficienciess of the prior art, the object of the present invention is to provide a kind of Pleurotus eryngii healthy spicy mutton sauce and its
Preparation method provides a kind of meat pulp of Mutton Flavor, it is further provided meat pulp with health care function.
The technical scheme to solve the above technical problems is that
A kind of Pleurotus eryngii healthy spicy mutton sauce, comprising: by weight, 300-450 parts of Pleurotus eryngii grain, mutton granules 100-
200 parts, 100-120 parts of fermented soya bean, 100-130 parts of millet starch, reddish brown 200-280 parts of oil, 20-35 parts of salt, 20-35 parts of monosodium glutamate,
10-15 parts of fresh ginger, 10-15 parts of chopped spring onion, 10-15 parts of garlic, 20-30 parts of spice and 10-15 parts of sesame.
The present invention adds Pleurotus eryngii in mutton sauce, and with lowering blood pressure and blood fat and norcholesterol, it is immune to enhance human body
The effect of power, and its oligosaccharide content is abundant, and oligosaccharides has the effect of thering is improvement functions of intestines and stomach and beauty, and oligosaccharides is also
The active function of anticancer.From mouthfeel, Pleurotus eryngii quality is tender and crisp, and delicious flavour has a light almond flavor, unique flavor, it is deep by
People's likes.Meanwhile the present invention using red palm oil as edible oil production mutton sauce, not only natural Hu rich in
Radish element, but also contain natural VE.Carrotene is the precursor of vitamin A, when be deficient in vitamin A when, easily cause night
The symptoms such as blind disease, dry skin, therefore can be with replenishing vitamins A by eating reddish brown oil, effective solution vitamin A deficiency
Problem.And in reddish brown oil the phytosterol that contains have be able to suppress human body to the absorption of cholesterol, promote the drop of cholesterol
The functions such as solution metabolism, the biochemical synthesis for inhibiting cholesterol, can be used for the heart disease of prophylactic treatment coronary atherosclerosis class.
Above-mentioned mutton granules are made in accordance with the following methods:
Fresh raw mutton is taken to be cleaned 4-5 times with clear water, stripping and slicing after draining the water is applied to mutton surface with pickling liquid and in 5-
3-5h is pickled at 10 DEG C, is then taken out, is removed excessive moisture after mutton restores to room temperature；It is 1:(10-15 according to solid-liquid ratio)
Mass ratio herbal cuisine material and clear water are mixed, obtain steaming liquid, then heat and mutton is steamed into 2-3h；After the completion of steaming, by sheep
Mutton granules are made in meat pelletizing；Wherein, pickling liquid includes: dried orange peel, hawthorn and water, mass ratio 1:(0.8-1.5): (3-5)；
Herbal cuisine material includes: almond, the root of Dahurain angelica, Radix Angelicae Sinensis, Radix Astragali and fructus amomi, and mass ratio is (5-10): (5-10): (15-20): (15-20):
(5-10)。
The liquid that steams after steaming is separated by solid-liquid separation, and is concentrated the filtrate to paste, is then added into mutton sauce.
The present invention before sauce processed, first pre-processes mutton according to the method described above to mutton.The present invention passes through special
Pickling liquid mutton is developed, remove the smell of mutton that mutton contains admittedly using dried orange peel and the unique smell of hawthorn, while passing through 5-
10 DEG C of low-temperature salting guarantees delicious meat, avoids meat ageing.The present invention directly smears pickling liquid after cleaning raw mutton and grinds
System can be avoided with deodorization meals and go the meat aging for having a strong smell caused by high temperature such as blanching, it is ensured that mutton granules mouthfeel is fresh and tender；
It can be avoided the excessively Su Song of meat moisture content brought by immersion way simultaneously, reduce meat elasticity.In addition, present invention benefit
Mutton is steamed with the present invention special liquid that steams, on the one hand, steam and contain health-care medicinal in liquid: almond, the root of Dahurain angelica, when
Return, Radix Astragali and fructus amomi, these types of medicinal material is good for your health and is that good diet is arranged in pairs or groups with mutton, and invigorating qi and benefiting blood is steaming
Active constituent in process Chinese medicine processed can be absorbed into mutton, and original battalion in mutton can be retained by the other hand using to steam
It forms point, avoids wasting because of boiling.In addition, the liquid that steams after the present invention will steam is concentrated, it will be living in medicinal material
Property ingredient recycling, then be added in the form of ointment into mutton sauce, make full use of medicinal material, avoid the wasting of resources.
Further, in preferred embodiments of the present invention, above-mentioned mutton sauce further includes ointment 5- in parts by weight
10 parts, which is concentrated by steaming liquid, and it is 1:(10-15 that steam liquid, which include solid-liquid ratio) mass ratio by herbal cuisine material and clear
Water, herbal cuisine material include: almond, the root of Dahurain angelica, Radix Angelicae Sinensis, Radix Astragali and fructus amomi, and mass ratio is (5-10): (5-10): (15-20): (15-
20): (5-10).
To avoid final products mutton sauce taste of traditional Chinese medicine overweight, it is 5-10 parts that the present invention, which takes ointment number,.
Further, in preferred embodiments of the present invention, above-mentioned Pleurotus eryngii healthy spicy mutton sauce includes: by weight
Meter, 350-400 parts of Pleurotus eryngii grain, 120-180 parts of mutton granules, 105-115 parts of fermented soya bean, 110-120 parts of millet starch, reddish brown oil 220-
260 parts, 25-30 parts of salt, 25-30 parts of monosodium glutamate, 12-15 parts of fresh ginger, 12-15 parts of chopped spring onion, 12-15 parts of garlic, spice 24-28
Part and sesame 12-15 parts.
Further, in preferred embodiments of the present invention, above-mentioned Pleurotus eryngii healthy spicy mutton sauce includes: by weight
Meter, 380 parts of Pleurotus eryngii grain, 150 parts of mutton granules, 110 parts of fermented soya bean, 115 parts of millet starch, oily 240 parts reddish brown, 30 parts of salt, monosodium glutamate
28 parts, 15 parts of fresh ginger, 15 parts of chopped spring onion, 15 parts of garlic, 25 parts of spice and 15 parts of sesame.
Further, in preferred embodiments of the present invention, above-mentioned spice include fennel seeds, spiceleaf, it is big fragrant, octagonal,
Chinese prickly ash and white button, mass ratio are (1.5-3): 1:(1.5-3): 1:(1.5-3): (1.5-3).
Further, in preferred embodiments of the present invention, fennel seeds, spiceleaf, big fragrant, octagonal, Chinese prickly ash and white button matter
Amount is than being 2:1:2:1:2:2.
Further, in preferred embodiments of the present invention, above-mentioned mutton granules are the big ear sheep in Jianyang.
What the present invention took is to have the big ear sheep in the authentic Jianyang of local characteristic, is excellent meat goat kind, mutton
Meat is excellent, and cholesterol mass fraction is low, and rich in various amino acid and fatty acid necessary to human body, crude protein mass fraction
It is 21.08%, full of nutrition, fine and tender taste, smell of mutton is low, unique flavor.
Further, in preferred embodiments of the present invention, the size of Pleurotus eryngii grain is 0.5 × 0.5 × 0.5cm3。
Further, in preferred embodiments of the present invention, the size of mutton granules is 0.5 × 0.5 × 0.5cm3。
A kind of preparation method of Pleurotus eryngii healthy spicy mutton sauce, comprising:
(1) by the cleaning of Pleurotus eryngii, mutton granules, millet starch, fresh ginger, chopped spring onion and garlic and pelletizing；
(2) reddish brown oil is put into pot and is heated to 110-130 DEG C, be put into fresh ginger, chopped spring onion and garlic and fry to fragrance, then plus
Enter spice stir-frying 1-2min, is then placed in fermented soya bean and millet starch continues stir-frying 1-2min, be put into mutton granules and Pleurotus eryngii grain, it will
Fire is adjusted to mild fire and is endured slowly until oil absorbs, and addition salt, monosodium glutamate and sesame stir evenly, and Pleurotus eryngii healthy spicy mutton is made
Sauce.
Further, in preferred embodiments of the present invention, in step (1), Pleurotus eryngii, mutton granules and millet starch are cut into
0.5×0.5×0.5cm3Particle, fresh ginger, chopped spring onion and garlic are cut into 0.25 × 0.25 × 0.25cm3Particle.
The invention has the following advantages:
It is main material that the present invention, which mainly uses Pleurotus eryngii, and meat is tender and crisp like abalone, and more with the addition of mutton granules
Add and enrich mouthfeel, increases nutritive value.Materials of the present invention are unique simple, delicious in taste, and preparation is convenient, are suitable at home, can
Abundant Domestic dining table.
Specific embodiment
Principles and features of the present invention are described with reference to embodiments, the given examples are served only to explain the present invention,
It is not intended to limit the scope of the present invention.The mutton of the embodiment of the present invention derives from the big ear sheep in Jianyang, other food materials are market purchase
It buys.
Embodiment 1:
The Pleurotus eryngii healthy spicy mutton sauce of the present embodiment, comprising: by weight, 300 parts of Pleurotus eryngii grain, mutton granules
100 parts, 100 parts of fermented soya bean, 100 parts of millet starch, oily 200 parts reddish brown, 20 parts of salt, 20 parts of monosodium glutamate, 10 parts of fresh ginger, 10 parts of chopped spring onion,
10 parts of garlic, 20 parts of spice and 10 parts of sesame.The spice includes fennel seeds, spiceleaf, big fragrant, octagonal, Chinese prickly ash and white button,
Its mass ratio is 1.5:1:1.5:1:1.5:1.5.
The preparation method of the Pleurotus eryngii healthy spicy mutton sauce of the present embodiment, comprising:
(1) by Pleurotus eryngii, mutton granules, millet starch, fresh ginger, chopped spring onion and garlic cleaning and pelletizing, by Pleurotus eryngii, mutton granules and
Millet starch is cut into particle, and fresh ginger, chopped spring onion and garlic are cut into particle；
(2) reddish brown oil is put into pot and is heated to 110 DEG C, be put into fresh ginger, chopped spring onion and garlic and fry to fragrance, add perfume (or spice)
Pungent material stir-frying 1min, is then placed in fermented soya bean and millet starch continues stir-frying 1min, is put into mutton granules and Pleurotus eryngii grain, fire is adjusted to text
Fiery to be endured slowly until oil absorbs, addition salt, monosodium glutamate and sesame stir evenly, and Pleurotus eryngii healthy spicy mutton sauce is made.
Embodiment 2:
The Pleurotus eryngii healthy spicy mutton sauce of the present embodiment, comprising: by weight, 450 parts of Pleurotus eryngii grain, mutton granules
200 parts, 120 parts of fermented soya bean, 130 parts of millet starch, oily 280 parts reddish brown, 35 parts of salt, 35 parts of monosodium glutamate, 15 parts of fresh ginger, 15 parts of chopped spring onion,
15 parts of garlic, 30 parts of spice and 15 parts of sesame.The spice includes fennel seeds, spiceleaf, big fragrant, octagonal, Chinese prickly ash and white button,
Its mass ratio is 3:1:3:1:3:3.
The preparation method of the Pleurotus eryngii healthy spicy mutton sauce of the present embodiment, comprising:
(1) by Pleurotus eryngii, mutton granules, millet starch, fresh ginger, chopped spring onion and garlic cleaning and pelletizing, by Pleurotus eryngii, mutton granules and
Millet starch is cut into 0.5 × 0.5 × 0.5cm3Particle, fresh ginger, chopped spring onion and garlic are cut into 0.25 × 0.25 × 0.25cm3
Grain；
(2) reddish brown oil is put into pot and is heated to 130 DEG C, be put into fresh ginger, chopped spring onion and garlic and fry to fragrance, add perfume (or spice)
Pungent material stir-frying 2min, is then placed in fermented soya bean and millet starch continues stir-frying 2min, is put into mutton granules and Pleurotus eryngii grain, fire is adjusted to text
Fiery to be endured slowly until oil absorbs, addition salt, monosodium glutamate and sesame stir evenly, and Pleurotus eryngii healthy spicy mutton sauce is made.
Embodiment 3:
The Pleurotus eryngii healthy spicy mutton sauce of the present embodiment, comprising: by weight, 350 parts of Pleurotus eryngii grain, mutton granules
180 parts, 105 parts of fermented soya bean, 110 parts of millet starch, oily 260 parts reddish brown, 25 parts of salt, 25 parts of monosodium glutamate, 15 parts of fresh ginger, 15 parts of chopped spring onion,
15 parts of garlic, 28 parts of spice and 15 parts of sesame.The spice includes fennel seeds, spiceleaf, big fragrant, octagonal, Chinese prickly ash and white button,
Its mass ratio is 2:1:2:1:2:2.
The preparation method of the Pleurotus eryngii healthy spicy mutton sauce of the present embodiment, comprising:
(1) by Pleurotus eryngii, mutton granules, millet starch, fresh ginger, chopped spring onion and garlic cleaning and pelletizing, by Pleurotus eryngii, mutton granules and
Millet starch is cut into 0.5 × 0.5 × 0.5cm3Particle, fresh ginger, chopped spring onion and garlic are cut into 0.25 × 0.25 × 0.25cm3
Grain；
(2) reddish brown oil is put into pot and is heated to 120 DEG C, be put into fresh ginger, chopped spring onion and garlic and fry to fragrance, add perfume (or spice)
Pungent material stir-frying 1.5min, is then placed in fermented soya bean and millet starch continues stir-frying 2min, is put into mutton granules and Pleurotus eryngii grain, fire is adjusted to
Mild fire is endured slowly until oil absorbs, and addition salt, monosodium glutamate and sesame stir evenly, and Pleurotus eryngii healthy spicy mutton sauce is made.
Embodiment 4:
The Pleurotus eryngii healthy spicy mutton sauce of the present embodiment, comprising: by weight, 400 parts of Pleurotus eryngii grain, mutton granules
120 parts, 115 parts of fermented soya bean, 120 parts of millet starch, oily 220 parts reddish brown, 30 parts of salt, 30 parts of monosodium glutamate, 15 parts of fresh ginger, 12 parts of chopped spring onion,
12 parts of garlic, 24 parts of spice and 12 parts of sesame.The spice includes fennel seeds, spiceleaf, big fragrant, octagonal, Chinese prickly ash and white button,
Its mass ratio is 2.5:1:2.5:1:2.5:2.5.
The preparation method of the Pleurotus eryngii healthy spicy mutton sauce of the present embodiment, comprising:
(1) by Pleurotus eryngii, mutton granules, millet starch, fresh ginger, chopped spring onion and garlic cleaning and pelletizing, by Pleurotus eryngii, mutton granules and
Millet starch is cut into 0.5 × 0.5 × 0.5cm3Particle, fresh ginger, chopped spring onion and garlic are cut into 0.25 × 0.25 × 0.25cm3
Grain；
(2) reddish brown oil is put into pot and is heated to 125 DEG C, be put into fresh ginger, chopped spring onion and garlic and fry to fragrance, add perfume (or spice)
Pungent material stir-frying 2min, is then placed in fermented soya bean and millet starch continues stir-frying 2min, is put into mutton granules and Pleurotus eryngii grain, fire is adjusted to text
Fiery to be endured slowly until oil absorbs, addition salt, monosodium glutamate and sesame stir evenly, and Pleurotus eryngii healthy spicy mutton sauce is made.
Embodiment 5:
The Pleurotus eryngii healthy spicy mutton sauce of the present embodiment, comprising: by weight, 380 parts of Pleurotus eryngii grain, mutton granules
150 parts, 110 parts of fermented soya bean, 115 parts of millet starch, oily 240 parts reddish brown, 30 parts of salt, 28 parts of monosodium glutamate, 15 parts of fresh ginger, 15 parts of chopped spring onion,
15 parts of garlic, 25 parts of spice and 15 parts of sesame.The spice includes fennel seeds, spiceleaf, big fragrant, octagonal, Chinese prickly ash and white button
Mass ratio be 2:1:2:1:2:2.
The preparation method of the Pleurotus eryngii healthy spicy mutton sauce of the present embodiment, comprising:
(1) by Pleurotus eryngii, mutton granules, millet starch, fresh ginger, chopped spring onion and garlic cleaning and pelletizing, by Pleurotus eryngii, mutton granules and
Millet starch is cut into 0.5 × 0.5 × 0.5cm3Particle, fresh ginger, chopped spring onion and garlic are cut into 0.25 × 0.25 × 0.25cm3
Grain；
(2) reddish brown oil is put into pot and is heated to 120 DEG C, be put into fresh ginger, chopped spring onion and garlic and fry to fragrance, add perfume (or spice)
Pungent material stir-frying 1.5min, is then placed in fermented soya bean and millet starch continues stir-frying 2min, is put into mutton granules and Pleurotus eryngii grain, fire is adjusted to
Mild fire is endured slowly until oil absorbs, and addition salt, monosodium glutamate and sesame stir evenly, and Pleurotus eryngii healthy spicy mutton sauce is made.
Embodiment 6:
The Pleurotus eryngii healthy spicy mutton sauce of the present embodiment, comprising: by weight, 380 parts of Pleurotus eryngii grain, mutton granules
150 parts, 110 parts of fermented soya bean, 115 parts of millet starch, oily 240 parts reddish brown, 30 parts of salt, 28 parts of monosodium glutamate, 15 parts of fresh ginger, 15 parts of chopped spring onion,
15 parts of garlic, 25 parts of spice, 15 parts of sesame and 5 parts of ointment.
The spice includes that the mass ratio of fennel seeds, spiceleaf, big fragrant, octagonal, Chinese prickly ash and white button is 2:1:2:1:2:2.
Ointment is concentrated by steaming liquid.
The preparation method of the Pleurotus eryngii healthy spicy mutton sauce of the present embodiment, comprising:
(1) fresh raw mutton is taken to be cleaned 4 times with clear water, stripping and slicing after draining the water is applied to mutton surface with pickling liquid and 5
5h is pickled at DEG C, is then taken out, is removed excessive moisture after mutton restores to room temperature；It will according to the mass ratio that solid-liquid ratio is 1:10
Herbal cuisine material and clear water mixing, obtain steaming liquid, then heat mutton steaming 2h；After the completion of steaming, mutton is cut into 0.5 ×
0.5cm2Particle, be made mutton granules；The liquid that steams after steaming is separated by solid-liquid separation, and concentrates the filtrate to paste, system
Ointment is obtained, it is spare.
Wherein, pickling liquid includes: dried orange peel, hawthorn and water, mass ratio 1:0.8:3；Herbal cuisine material include: almond, the root of Dahurain angelica,
Radix Angelicae Sinensis, Radix Astragali and fructus amomi, mass ratio 5:5:15:15:5.
(2) by the cleaning of Pleurotus eryngii, millet starch, fresh ginger, chopped spring onion and garlic and pelletizing, Pleurotus eryngii and millet starch are cut into 0.5
×0.5×0.5cm3Particle, fresh ginger, chopped spring onion and garlic are cut into 0.25 × 0.25 × 0.25cm3Particle；
(3) reddish brown oil is put into pot and is heated to 120 DEG C, be put into fresh ginger, chopped spring onion and garlic and fry to fragrance, add perfume (or spice)
Pungent material stir-frying 2min, is then placed in fermented soya bean and millet starch continues stir-frying 2min, is put into mutton granules and Pleurotus eryngii grain, fire is adjusted to text
Fiery to be endured slowly until oil absorbs, addition salt, monosodium glutamate, sesame and ointment stir evenly, and Pleurotus eryngii healthy spicy mutton sauce is made.
Embodiment 7:
The Pleurotus eryngii healthy spicy mutton sauce of the present embodiment, comprising: by weight, 380 parts of Pleurotus eryngii grain, mutton granules
150 parts, 110 parts of fermented soya bean, 115 parts of millet starch, oily 240 parts reddish brown, 30 parts of salt, 28 parts of monosodium glutamate, 15 parts of fresh ginger, 15 parts of chopped spring onion,
15 parts of garlic, 25 parts of spice, 15 parts of sesame and 10 parts of ointment.
The spice includes that the mass ratio of fennel seeds, spiceleaf, big fragrant, octagonal, Chinese prickly ash and white button is 2:1:2:1:2:2.
Ointment is concentrated by steaming liquid.
The preparation method of the Pleurotus eryngii healthy spicy mutton sauce of the present embodiment, comprising:
(1) fresh raw mutton is taken to be cleaned 5 times with clear water, stripping and slicing after draining the water, with pickling liquid be applied to mutton surface and
3h is pickled at 10 DEG C, is then taken out, is removed excessive moisture after mutton restores to room temperature；The mass ratio for being 1:15 according to solid-liquid ratio
Herbal cuisine material and clear water are mixed, obtains steaming liquid, then heats and mutton is steamed into 3h；After the completion of steaming, mutton is cut into 0.5 ×
0.5cm2Particle, be made mutton granules；The liquid that steams after steaming is separated by solid-liquid separation, and concentrates the filtrate to paste, system
Ointment is obtained, it is spare.
Wherein, pickling liquid includes: dried orange peel, hawthorn and water, mass ratio 1:1.5:5；Herbal cuisine material include: almond, the root of Dahurain angelica,
Radix Angelicae Sinensis, Radix Astragali and fructus amomi, mass ratio 10:10:20:20:10.
(2) by the cleaning of Pleurotus eryngii, millet starch, fresh ginger, chopped spring onion and garlic and pelletizing, Pleurotus eryngii and millet starch are cut into 0.5
×0.5×0.5cm3Particle, fresh ginger, chopped spring onion and garlic are cut into 0.25 × 0.25 × 0.25cm3Particle；
(3) reddish brown oil is put into pot and is heated to 120 DEG C, be put into fresh ginger, chopped spring onion and garlic and fry to fragrance, add perfume (or spice)
Pungent material stir-frying 2min, is then placed in fermented soya bean and millet starch continues stir-frying 2min, is put into mutton granules and Pleurotus eryngii grain, fire is adjusted to text
Fiery to be endured slowly until oil absorbs, addition salt, monosodium glutamate, sesame and ointment stir evenly, and Pleurotus eryngii healthy spicy mutton sauce is made.
Embodiment 8:
The Pleurotus eryngii healthy spicy mutton sauce of the present embodiment, comprising: by weight, 380 parts of Pleurotus eryngii grain, mutton granules
150 parts, 110 parts of fermented soya bean, 115 parts of millet starch, oily 240 parts reddish brown, 30 parts of salt, 28 parts of monosodium glutamate, 15 parts of fresh ginger, 15 parts of chopped spring onion,
15 parts of garlic, 25 parts of spice, 15 parts of sesame and 7 parts of ointment.
The spice includes that the mass ratio of fennel seeds, spiceleaf, big fragrant, octagonal, Chinese prickly ash and white button is 2:1:2:1:2:2.
Ointment is concentrated by steaming liquid.
The preparation method of the Pleurotus eryngii healthy spicy mutton sauce of the present embodiment, comprising:
(1) fresh raw mutton is taken to be cleaned 5 times with clear water, stripping and slicing after draining the water is applied to mutton surface with pickling liquid and 6
4h is pickled at DEG C, is then taken out, is removed excessive moisture after mutton restores to room temperature；It will according to the mass ratio that solid-liquid ratio is 1:12
Herbal cuisine material and clear water mixing, obtain steaming liquid, then heat mutton steaming 2.5h；After the completion of steaming, mutton is cut into 0.5 ×
0.5×0.5cm3Particle, be made mutton granules；The liquid that steams after steaming is separated by solid-liquid separation, and concentrates the filtrate to cream
Ointment is made in shape, spare.
Wherein, pickling liquid includes: dried orange peel, hawthorn and water, mass ratio 1:1.5:4；Herbal cuisine material include: almond, the root of Dahurain angelica,
Radix Angelicae Sinensis, Radix Astragali and fructus amomi, mass ratio 8:6:18:18:7.
(2) by the cleaning of Pleurotus eryngii, millet starch, fresh ginger, chopped spring onion and garlic and pelletizing, Pleurotus eryngii and millet starch are cut into 0.5
×0.5cm2Particle, fresh ginger, chopped spring onion and garlic are cut into 0.25 × 0.25 × 0.25cm3Particle；
(3) reddish brown oil is put into pot and is heated to 120 DEG C, be put into fresh ginger, chopped spring onion and garlic and fry to fragrance, add perfume (or spice)
Pungent material stir-frying 2min, is then placed in fermented soya bean and millet starch continues stir-frying 2min, is put into mutton granules and Pleurotus eryngii grain, fire is adjusted to text
Fiery to be endured slowly until oil absorbs, addition salt, monosodium glutamate, sesame and ointment stir evenly, and Pleurotus eryngii healthy spicy mutton sauce is made.
Sensory test
Number 500 for randomly selecting 6 years old or more different age group in 20 different cities in the whole nation investigate, it is contemplated that
Mutton sauce obtained by thing situation, Example 5 and embodiment 8 carries out Taste evaluation.Sheep obtained by the embodiment of the present invention
Meat pulp visual condition is shown in Table 1, and trial test the results are shown in Table 2.
Table 1
Table 2
As it can be seen from table 1 its appearance condition of mutton sauce made from the embodiment of the present invention is good, and it is bright-colored glossy, hold
Easily cause appetite, oozed out without a large amount of oil juices, reduces fat intake, it is fragrant and oiliness, food waste, meat pulp will not be caused
Grain is uniformly dispersed, in good taste.
From table 2 it can be seen that the overwhelming majority can receive the peppery degree of meat pulp, have mutton in the crowd for participating in trial test
Taste and thinks no taste of traditional Chinese medicine, give off a strong fragrance, is in good taste, non-greasy.And the implementation of the mutton after marinated and steam treatment
Example 8 and untreated embodiment 5 obviously eliminate sheep smell of mutton, illustrate that the special mutton processing method of the present invention is increasing mutton
Nutritive and health protection components also reduce smell of mutton simultaneously.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all in spirit of the invention and
Within principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (7)
1. a kind of Pleurotus eryngii healthy spicy mutton sauce characterized by comprising by weight, 300-450 parts of Pleurotus eryngii grain,
100-200 parts of mutton granules, 100-120 parts of fermented soya bean, 100-130 parts of millet starch, reddish brown 200-280 parts of oil, 20-35 parts of salt, taste
20-35 parts smart, 10-15 parts of fresh ginger, 10-15 parts of chopped spring onion, 10-15 parts of garlic, 20-30 parts of spice and 10-15 parts of sesame.
2. Pleurotus eryngii healthy spicy mutton sauce according to claim 1 characterized by comprising by weight, apricot Bao
Mushroom grain 350-400 parts, 120-180 parts of mutton granules, 105-115 parts of fermented soya bean, 110-120 parts of millet starch, reddish brown 220-260 parts of oil,
25-30 parts of salt, 25-30 parts of monosodium glutamate, 12-15 parts of fresh ginger, 12-15 parts of chopped spring onion, 12-15 parts of garlic, 24-28 parts of spice and sesame
It is 12-15 parts numb.
3. Pleurotus eryngii healthy spicy mutton sauce according to claim 2 characterized by comprising by weight, apricot Bao
It is 380 parts of mushroom grain, 150 parts of mutton granules, 110 parts of fermented soya bean, 115 parts of millet starch, oily 240 parts reddish brown, 30 parts of salt, 28 parts of monosodium glutamate, fresh
15 parts of ginger, 15 parts of chopped spring onion, 15 parts of garlic, 25 parts of spice and 15 parts of sesame.
4. Pleurotus eryngii healthy spicy mutton sauce according to any one of claims 1 to 3, which is characterized in that the spice
Including fennel seeds, spiceleaf, big fragrant, octagonal, Chinese prickly ash and white button, mass ratio is (1.5-3): 1:(1.5-3): 1:(1.5-3):
(1.5-3)。
5. Pleurotus eryngii healthy spicy mutton sauce according to claim 4, which is characterized in that fennel seeds, spiceleaf, big perfume, eight
The mass ratio at angle, Chinese prickly ash and white button is 2:1:2:1:2:2.
6. Pleurotus eryngii healthy spicy mutton sauce according to claim 4, which is characterized in that the mutton granules are the big ear in Jianyang
Sheep.
7. the preparation method of Pleurotus eryngii healthy spicy mutton sauce described in any one of claims 1-6 characterized by comprising
(1) by the cleaning of Pleurotus eryngii, mutton granules, millet starch, fresh ginger, chopped spring onion and garlic and pelletizing；
(2) reddish brown oil is put into pot and is heated to 110-130 DEG C, be put into fresh ginger, chopped spring onion and garlic and fry to fragrance, add perfume (or spice)
Pungent material stir-frying 1-2min, is then placed in fermented soya bean and millet starch continues stir-frying 1-2min, is put into mutton granules and Pleurotus eryngii grain, fire is adjusted
It is endured slowly to mild fire until oil absorbs, addition salt, monosodium glutamate and sesame stir evenly, and Pleurotus eryngii healthy spicy mutton sauce is made.
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