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Nourishing mutton product and preparation technology thereof

A technology for mutton and products, which is applied in the field of nourishing mutton products and its preparation, can solve the problems of no comprehensive utilization of dendrobium and mutton, and achieve the effects of low cost, removal of mutton odor, and simple process methods

Active Publication Date: 2013-04-10
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Chinese patent 00118558.6 discloses "a kind of mutton product and its production process", 200510040895.2 discloses "a kind of processing method of cold-cut mutton", 200710072465.8 discloses "a kind of mutton deodorization method", and there is no comprehensive utilization of dendrobium and mutton patent

Method used

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  • Nourishing mutton product and preparation technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Raw material formula ratio:

[0041] Mutton 1kg,

[0042] Dendrobium seasoning 100g,

[0043] Cooking wine 35g,

[0044] Honey 40g,

[0045] Scallion oil 80g,

[0046] Carrageenan 35g,

[0047] I+G 2g,

[0048] Isometric Sodium C 2g,

[0049] β-cyclodextrin 1g,

[0050] 60g of water;

[0051] Wherein the dendrobium seasoning formula proportioning and the preparation method are that the temperature is 70-80 ℃, after drying, crushing, sieving with a 100-mesh sieve, and making it into a powder for later use;

[0052] Dendrobium 10.6g, Caoguo 7.69g,

[0053] Amomum 12.80g, Nutmeg 10.21g,

[0054] Cumin 6.39g, Kaempferia 8.95g,

[0055] Chenpi 1.23g, cinnamon 1.21,

[0056] Licorice 5.0g, Clove 0.26g,

[0057] Salt 15g, sugar 4.5g,

[0058] Pepper 2.5g, dried ginger slices, 8.95 g,

[0059] Chili 4.71g;

[0060] Among them, the formula ratio and preparation method of scallion oil is to put all the ingredients and oil into the pot together, and when the scalli...

Embodiment 2

[0074] Raw material formula ratio:

[0075] Mutton: 1kg

[0076] Dendrobium seasoning: 75g

[0077] Cooking wine: 30g

[0078] Honey: 40g

[0079] Scallion oil: 70g

[0080] Carrageenan: 30g

[0081] I+G: 1.5g

[0082] Sodium Isotretinoin: 1g

[0083] β-cyclodextrin: 0.5g

[0084] 70g of water

[0085] Wherein the dendrobium seasoning is that the following ingredients are dried at a temperature of 70-80° C. and then pulverized, sieved with a 100-mesh sieve, and made into a powder for future use.

[0086] Dendrobium: 7.95g Cao Guo: 5.87g

[0087] Amomum: 9.6g Nutmeg: 7.66g

[0088] Cumin: 4.79g Kaempfer: 6.71g

[0089] Chenpi: 0.92g Cinnamon: 0.91g

[0090] Licorice: 3.75g Cloves: 0.20g

[0091] Salt: 11.25g Sugar: 3.38g

[0092] Pepper: 1.88g Dried Ginger: 6.71g

[0093] Chili: 3.53g.

[0094] The scallion oil is to put the following ingredients into the pot together, and when the scallion starts to brown, take the pot and filter it.

[0095] 100g vegetable o...

Embodiment 3

[0106] Raw material formula ratio:

[0107] Mutton: 1kg,

[0108] Dendrobium seasoning: 50g,

[0109] Cooking wine: 25g,

[0110] Honey: 40g,

[0111] Scallion oil: 60g,

[0112] Carrageenan: 30g,

[0113] I+G: 1.5g,

[0114] Isotretinoin C sodium: 1g,

[0115] β-cyclodextrin: 0.5g,

[0116] 60g of water,

[0117] Wherein the dendrobium seasoning is that the following ingredients are dried at a temperature of 70-80° C. and then pulverized, sieved with a 100-mesh sieve, and made into a powder for future use.

[0118] Dendrobium: 5.30g, Cao Guo: 3.85g,

[0119] Amomum: 6.40g, Nutmeg: 5.11g,

[0120] Cumin: 3.20g, Kaempfer: 4.48g,

[0121] Chenpi: 0.62g, Cinnamon: 0.61g,

[0122] Licorice: 2.50g, Clove: 0.13g,

[0123] Salt: 7.50g, sugar: 2.25g,

[0124] Pepper: 1.25g, Dried Ginger: 4.48g

[0125] Pepper: 2.36g;

[0126] The scallion oil is to put the following ingredients into the pot together, and when the scallion starts to brown, take the pot and filter it. ...

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Abstract

The invention discloses a nourishing mutton product. The nourishing mutton product is prepared through the following steps by taking mutton as a main raw material, dendrobe as a main seasoning, and mixed spice and food additives as ingredients: mutton raw material selecting, dicing, preboiling, mixing, pickling, vacuum packaging and high-temperature sterilization. The preparation ratio is as follows: 100g of mutton, 5-10g of dendrobe seasoning, 3-5g of cooking wine, 3-5g of honey, 6-10g of scallion oil, 3-7g of carrageen, 0.1-0.2g of I+G, 0.1-0.2g of sodium erythorbate, 0.1-0.2g of belta-cyclodextrin and 50-80g of water. The nourishing mutton product and the preparation method thereof, disclosed by the invention, are simple in process and suitable for industrial production, and the product is delicious. Through the combination of the humoral mutton and the micro-cold dendrobe, the nourishing mutton product not only has no the mutton smell, but also has the effects of nourishing yin, tonifying yang, replenishing middle-jiao and qi, promoting appetite, building body, cultivating a gallbladder, improving eyesight, curing consumptive and cold diseases, preventing and curing cancers, delaying aging and the like.

Description

technical field [0001] The invention relates to meat leisure food and processing technology, in particular to a nourishing mutton product and its preparation [0002] craft. Background technique [0003] With the development of society, a variety of livestock and poultry meat leisure food applications have emerged, including beef jerky, duck crisps, pork jerky, etc., but there are relatively few mutton products on the market, mainly due to the smell of mutton. The strange smell is difficult to remove, and it is difficult for some consumers to accept it, which makes it difficult for the nourishing meat products such as mutton to be utilized by consumers. [0004] Mutton is sweet in nature, mild in nature, tender in texture, and has less fat and cholesterol content than pork and beef. It can not only resist wind and cold, but also nourish the body. It is suitable for general wind-cold cough, chronic bronchitis, asthma due to deficiency cold, impotence due to kidney deficienc...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/318A23L1/30A23L13/40A23L13/70
Inventor 苏伟王瑜解春芝王胜威母应春朱秋劲贾启海
Owner GUIZHOU UNIV
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