Multi-flavor lily lamb liver sauce and manufacturing method thereof

A technology of lily mutton liver paste and a production method, which is applied in the field of food processing, can solve the problems of no industrial production, simple household eating method, insufficient nutrition, etc., and achieves easy industrial-scale production, improved nutrition and flavor, and better taste. beauty effect

Inactive Publication Date: 2012-12-12
朱仲礼
View PDF0 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Lamb liver has a long history in China, and there are many traditional methods. Although it can satisfy people's taste to a certain extent, it has the disadvantages of strong fishy smell, simple family eating method, insufficient nutrition, and no industry. production

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Multi-flavor lily lamb liver sauce and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1 5

[0008] Example 1 Preparation of spiced lily mutton liver pate

[0009] (1) Clean the lamb liver and cut it into small pieces of about 100 grams.

[0010] (2) Boiled lamb liver

[0011] Take 100 kg of lamb liver, put it into a pot, add 40 kg of water, heat to boiling, remove the blood foam on the surface of the soup, cook for 20 minutes, take it out, pour out the water in the pot, put the blanched lamb liver again, put Add 60 kilograms of water, 35 grams of grass fruit, 25 grams of pepper, 80 grams of cinnamon, 75 grams of cumin, 45 grams of aniseed, 900 grams of fresh ginger, 80 grams of white pepper, 80 grams of ginger, 80 grams of licorice, 15 grams of tree pepper , 1400 grams of salt, 1500 grams of dark soy sauce, 50 grams of monosodium glutamate and 900 grams of green onion, cook for 2 hours, take out the lamb liver, and let it cool for later use;

[0012] (3) Dice the cooled mutton liver, dice the cleaned lily, mix them, add 12 kg of vegetable oil for frying, fry for fi...

Embodiment 2

[0017] Example 2: Preparation of spicy lily mutton liver pate

[0018] (1) Clean the lamb liver and cut it into small pieces of about 100 grams.

[0019] (2) Boiled lamb liver

[0020] Take 100 kg of lamb liver, put it into a pot, add 40 kg of water, heat to boiling, remove the blood foam on the surface of the soup, cook for 20 minutes, take it out, pour out the water in the pot, put the blanched lamb liver again, put Add 60 kilograms of water, 35 grams of grass fruit, 25 grams of pepper, 80 grams of cinnamon, 75 grams of cumin, 45 grams of aniseed, 900 grams of fresh ginger, 80 grams of white pepper, 80 grams of ginger, 80 grams of licorice, 15 grams of tree pepper , 1400 grams of salt, 1500 grams of dark soy sauce, 50 grams of monosodium glutamate and 900 grams of green onion, cook for 2 hours, take out the lamb liver, and let it cool for later use;

[0021] (3) Dice the cooled mutton liver, dice the cleaned lily, mix them, add 12 kg of vegetable oil for frying, fry for fi...

Embodiment 3

[0024] Example 3: Preparation of spicy lily mutton liver pate

[0025] 1) Clean the lamb liver and cut it into small pieces of about 100 grams.

[0026] (2) Boiled lamb liver

[0027] Take 100 kg of lamb liver, put it into a pot, add 40 kg of water, heat to boiling, remove the blood foam on the surface of the soup, cook for 20 minutes, take it out, pour out the water in the pot, put the blanched lamb liver again, put Add 60 kilograms of water, 35 grams of grass fruit, 25 grams of pepper, 80 grams of cinnamon, 75 grams of cumin, 45 grams of aniseed, 900 grams of fresh ginger, 80 grams of white pepper, 80 grams of ginger, 80 grams of licorice, 15 grams of tree pepper , 1400 grams of salt, 1500 grams of dark soy sauce, 50 grams of monosodium glutamate and 900 grams of green onion, cook for 2 hours, take out the lamb liver, and let it cool for later use;

[0028] (3) Dice the cooled mutton liver, dice the cleaned lily, mix them, add 12 kg of vegetable oil for frying, fry for fiv...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a multi-flavor lily lamb liver sauce and a manufacturing method thereof. The multi-flavor lily lamb liver sauce is prepared by lamb livers, lilies, amomum tsao-ko, pepper, cassia barks, fennel, aniseeds, fresh ginger, white pepper, lesser galangal, liquorice roots, tree pepper, salt, dark soy sauce, monosodium glutamate, scallion, plant oil, bean paste, flavor seasonings, light soy sauce, white sugar, chili powders and water; and the lamb livers, the lilies and the bean paste are used as main raw materials, the plant oil, the pepper, the water, the salt, the sugar and the monosodium glutamate are added into the main raw materials to form a mixture, and then the mixture is subjected to steaming, cooling, slice cutting, stir-frying, filling, sterilizing and cooling to obtain the multi-flavor lily lamb liver sauce. According to the multi-flavor lily lamb liver sauce, animal protein and plant rootstock are combined so that the multi-flavor lily lamb liver sauce is nutritional and rich in trace elements of ferrum, zinc and calcium and can be prepared into different flavors of five-spice flavors, spicy flavors and pungent and spicy flavors, and the multi-flavor lily lamb liver sauce is convenient to eat, suitable for both the old and the young and capable of being used in profession restaurants and being sold in markets and convenience stores so that people can eat indoors and outdoors.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a multi-taste lily mutton liver pate and a preparation method thereof. Background technique [0002] Lamb liver has a long history in China, and there are many traditional methods. Although it can satisfy people's taste to a certain extent, it has the disadvantages of strong fishy smell, simple family eating method, insufficient nutrition, and no industry. production. Contents of the invention [0003] The purpose of the invention is to overcome the existing technical shortcomings and provide a multi-taste lily mutton liver pate and a preparation method thereof. It has good taste, fragrant taste, and good health products. [0004] A kind of multi-taste lily mutton liver pate and its preparation method of the present invention, comprises mutton liver, lily, grass fruit, Chinese prickly ash, cinnamon, cumin, aniseed, fresh ginger, white pepper, galangal, licorice, tree pepper, sa...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/221A23L1/312A23L27/60A23L13/20A23L27/10
Inventor 朱仲礼
Owner 朱仲礼
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap