CN1305408C

CN1305408C - Meat bone product, medicinal steeping decoction of meat bone product and their preparation method

Info

Publication number: CN1305408C
Application number: CNB200510040026XA
Authority: CN
Inventors: 李晓光
Original assignee: Individual
Current assignee: Individual
Priority date: 2005-05-12
Filing date: 2005-05-12
Publication date: 2007-03-21
Anticipated expiration: 2025-05-12
Also published as: CN1685998A

Abstract

The present invention relates to a meat bone product, medical soup used for soaking the meat bone product and a making method of the meat bone product and the medical soup, which belongs to a processing technology of meat bone products. After a small amount of edible salt is coated on the surface of nubbly clean fresh meat, the nubbly clean fresh meat with the edible salt is placed in a container. Then, onion, celery, carrot and edible salt are added for being uniformly stirred with the nubbly clean fresh meat, and after the fresh meat, the onion, the celery, the carrot and the edible salt are laid for certain time, a half finished product A is formed; the half finished product A is put in the container and infused by special physic liquor, and a half finished product B is formed; finally, the half finished product B is put in a pan, onion, ginger, carrot, medlar, rock candy, red date and celery are added to the pan for being slowly decocted by a small fire until the half finished product B, the onion, the ginger, the carrot, the medlar, the rock candy, the red date and the celery are cooked. The present invention uses a diffusion theory in the processing process, blood water in the fresh meat is replaced by herb soup, and the content of fat and cholesterol in the fresh meat are effectively reduced. The meat bone product of the present invention has certain nutrition efficiency and certain fatigue elimination efficiency, is a green environmental protection food, and is suitable for industrialized mass production.

Description

The infusion medicine soup of meat bone ware, meat bone ware and their preparation method

Technical field

The present invention relates to the processing technology of meat bone ware.

Background technology

Traditional butcher's meat food adopts raw materials such as nitre more, and a large amount of eating is unfavorable for that people are healthy.In addition, the food meat after pickling is salty, hard, and mouthfeel is relatively poor, malnutrition.

Summary of the invention

The object of the invention is to provide for people the infusion medicine soup of a kind of comprehensive nutrition, meat bone ware that the infusion mouthfeel is good.

Contain anistree 2 money, Chinese prickly ash 3 money, dried orange peel 4 money, Chinese cassia tree 2 money, tsaoko 4 money, spiceleaf 3 money, wild peach 2 money, the root of Dahurain angelica 3 money, cardamom 4 money, cloves 1 money, fructus amomi 2 money, Radix Glycyrrhizae 3 money, ginseng 5 money, Radix Angelicae Sinensis 5 money, the Radix Astragali 2～5 money, matrimony vine 3～5 money, red date 2～5 money, edible salt 5 money, chilli 1 money in the every 3L water of infusion medicine soup of meat bone ware, return fragrant 1 money, cassia bark 1 money.

The infusion medicine soup of this meat bone ware single prescription of breaking the normal procedure, it is healthy not only to be beneficial to people, and is of high nutritive value, and also is convenient for people to be in or unit cured meat food voluntarily.。

Second purpose of the present invention is to provide a kind of preparation method of meat bone ware infusion medicine soup: anistree 2 money, Chinese prickly ash 3 money, dried orange peel 4 money, Chinese cassia tree 2 money, tsaoko 4 money, spiceleaf 3 money, wild peach 2 money, the root of Dahurain angelica 3 money, cardamom 4 money, cloves 1 money, fructus amomi 2 money, Radix Glycyrrhizae 3 money, ginseng 5 money, Radix Angelicae Sinensis 5 money, the Radix Astragali 2～5 money, matrimony vine 3～5 money, red date 2～5 money, chilli 1 money, time fragrant 1 money, cassia bark 1 money are placed in the container, with salt, slowly after frying 10～20 minutes with low temperature, add cold water, after enduring 15～30 minutes with warm fire again, filter to isolate soup.

The 3rd purpose of the present invention is to provide the preparation method of meat bone ware, may further comprise the steps:

A, spread upon clean block fresh meat surface with a small amount of edible salt after, place in the container, in container, put into onion, celery, carrot, edible salt again, per 25～30 jin of block fresh meats are foretold 500 grams with 400～500 gram edible salts, onion 500 grams, celery 500 grams, Hu sieve, stir, placed 1～72 hour, and formed semi-products A.

B, boil soup according to the method for claim 2, stand-by.

C, semi-products A is put into container,, place in 0～20 ℃ of environment temperature infusion to take out formation semi-products B after 2～72 hours with cold soup submergence.

D, semi-products B is put into the bottom of a pan be lined with bamboo net or straw mattress or lotus leaf pot, in pot, add green onion, ginger, the fore-telling of calabash sieve, matrimony vine, rock sugar, red date, celery again, per 25～30 jin of block fresh meats are with green onion 250 grams, ginger 150 grams, carrot 250 grams, matrimony vine 100 grams, rock sugar 150 grams, red date 100 grams, celery 150 grams, again in the above with bamboo net or straw mattress or lotus leaf lid, add the cold water submergence, little fire is endured slowly to ripe.

The present invention has utilized convection current, diffusion principle in process, watery blood in the fresh meat is replaced by the herbal medicine soup, fat and cholesterol level in the meat have been reduced effectively, not only have certain nourishing, eliminate tired effect, and be a kind of green, environmental protection food, be fit to industrialized mass production.

Specific implementation method

To make " hand is grabbed bone " is example:

One, get the raw materials ready:

1, the pig ribs of the fan of fresh band meat (shoulder blade before the pig), fat meat above removing, about average every 500 gram, as small lot batch manufacture, a collection of 25～30 bones (about 25～30 jin) of making; From the downward cleave in two of middle gristle, every weight is not less than 225 grams with cutter; A little is smeared and splits the bone outer surface with salt, places in the cylinder and pickles, and is a collection of with salt 400～500 grams; Put into onion 500 grams, celery 500 grams, Hu sieve fore-telling 500 grams in the cylinder, stir, stirred once in per 1～3 hour with bone; Salting period 6～36 hours (can extend to 72 hours winter, and can be short to 1～4 hour summer).

2, endure herbal medicine soup:

(1) be equipped with herbal medicine:

Take by weighing anistree 2 money, Chinese prickly ash 3 money, dried orange peel 4 money, Chinese cassia tree 2 money, tsaoko 4 money, spiceleaf 3 money, wild peach 2 money, the root of Dahurain angelica 3 money, cardamom 4 money, cloves 1 money, fructus amomi 2 money, Radix Glycyrrhizae 3 money, genseng 5 money, Radix Angelicae Sinensis 5 money, the Radix Astragali 2～5 money, matrimony vine 3～5 money, red date 2～5 money, edible salt 5 money, chilli 1 money respectively, return fragrant 1 money, cassia bark 1 money.Above unit " money " is a decimal unit.

(2) herbal medicine is endured in stir-fry

The herbal medicine for preparing is placed in the iron pan of doing that does not have oil,, slowly fried about 10～20 minutes with little fire (60～80 ℃) with edible salt 5 money, add cold water 3L, after big fire is boiled, endured 5 minutes～10 minutes with 60～80 ℃ of warm fire again, pour in the container that screen pack is housed.Add cold water 3L again, endured 5 minutes～10 minutes with 60～80 ℃ of warm fire, pour in the container that screen pack is housed, repetitive operation is twice again.The herbal medicine slag is with bundle resultant yarn bag, and is stand-by.

Two, infusion:

1, the good bone that salts down is put into container or (fresh-keeping basin), add cold herbal medicine soup, bone is immersed in the medicine soup to well.

2,, place infusion 12～72 hours (can be 2～6 hours summer) in 0～20 ℃ of environment temperature the container of infusion bone.Can place according to temperature, generally must put into antistaling cabinet more than 20 ℃, 20 ℃ get final product to be placed down in shady and cool place.

3, the bone after the infusion is put into the pot that is lined with bamboo net or straw mattress or lotus leaf in advance, bone more than is put into pot.After bone is all put into pot, add cold water, until bone is immersed in the water; In the pot with spring onion 250 gram, ginger 150 grams, carrot 250 grams, matrimony vine 100 grams, rock sugar 150 grams, red date 100 grams, celery 150 grams.Cover on bone with bamboo net or straw mattress or lotus leaf, immerse in the water, little fire is endured slowly, also can put into herbal medicine slag yarn bag simultaneously boiling, and boils after about 1 hour, can carry out vacuum packaging, also can take out serve directly edible, genuineness.

4, also can before vacuum-packed, grab bone surface and spill, make spiced salt flavor with spiced salt powder in the original flavor hand; Also can spill, make bright pungent with fresh peppery powder; Spill with curry powder, make curried flavor; Spill with cumin powder, make the cumin flavor; Spill with the garlic face powder, make garlic taste etc.

Grab bone by the hand that above method is made, non-greasy is not got stuck between the teeth, band point delicate fragrance in the dense medicine fragrance.

The present invention also is applicable to the bone (as chicken leg, duck leg, various chops etc.) of all poultry that can grab, wild bird.

Claims

1, the infusion medicine soup of meat bone ware is characterized in that containing in every 3L water anistree 2 money, Chinese prickly ash 3 money, dried orange peel 4 money, Chinese cassia tree 2 money, tsaoko 4 money, spiceleaf 3 money, wild peach 2 money, the root of Dahurain angelica 3 money, cardamom 4 money, cloves 1 money, fructus amomi 2 money, Radix Glycyrrhizae 3 money, ginseng 5 money, Radix Angelicae Sinensis 5 money, the Radix Astragali 2～5 money, matrimony vine 3～5 money, red date 2～5 money, edible salt 5 money, chilli 1 money, fennel 1 money, cassia bark 1 money.

2, the preparation method of meat bone ware infusion medicine soup as claimed in claim 1, it is characterized in that anise, Chinese prickly ash, dried orange peel, Chinese cassia tree, tsaoko, spiceleaf, wild peach, the root of Dahurain angelica, cardamom, cloves, fructus amomi, Radix Glycyrrhizae, ginseng, Radix Angelicae Sinensis, the Radix Astragali, matrimony vine, red date, chilli, Hui Xiang, cassia bark are placed in the container, with salt, slowly after frying 10～20 minutes with low temperature, add cold water, after enduring 15～30 minutes with warm fire again, filter to isolate soup.

3, the preparation method of meat bone ware is characterised in that may further comprise the steps:

A, spread upon clean block fresh meat surface with a small amount of edible salt after, place in the container, in container, put into onion, celery, carrot, edible salt again, per 25～30 jin of block fresh meat bones are foretold 500 grams with 400～500 gram edible salts, onion 500 grams, celery 500 grams, Hu sieve, stir, placed 1～72 hour, and formed semi-products A;

B, boil soup according to the method for claim 2, stand-by;

C, semi-products A is put into container,, place in 0～20 ℃ of environment temperature infusion to take out formation semi-products B after 2～72 hours with cold soup submergence;

D, semi-products B is put into the bottom of a pan be lined with bamboo net or straw mattress or lotus leaf pot, in pot, add green onion, ginger, the fore-telling of calabash sieve, matrimony vine, rock sugar, red date, celery again, per 25～30 jin of block fresh meat bones are foretold 250 grams, matrimony vine 100 grams, rock sugar 150 grams, red date 100 grams, celery 150 grams with green onion 250 grams, ginger 150 grams, calabash sieve, again in the above with bamboo net or straw mattress or lotus leaf lid, add the cold water submergence, little fire is endured slowly to ripe.

4, according to the preparation method of the described meat bone ware of claim 3, be characterised in that after steps d, on meat, be spilled into spiced salt powder or fresh peppery powder or curry powder or cumin powder or garlic face powder.