Manufacturing method of shiitake-ass meat paste

A production method, the technology of mushroom donkey, which is applied in the field of food deep processing, can solve the problems of low added value of products, and achieve the effects of excellent taste, increased color and unique flavor

Inactive Publication Date: 2014-01-15
夏华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most donkey meat in the market is eaten after simple processing, and the added value of the product is low. However, donkey meat deep-processed foods with high added value are still rare in the market at present.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A. Mushroom processing: select fresh mushrooms, remove the stalks and clean them, cut into 0.3cm 2 diced mushrooms, blanched in 80°C water for 2 minutes, cooled quickly in cold water, and set aside;

[0018] B, the preparation of donkey meat: get fresh donkey meat and ginger, garlic, green onion mixture and mix by weight 40:1, mince through meat grinder, make meat paste, for subsequent use;

[0019] C. Preparation of auxiliary materials: Take vegetable oil, dried red pepper, and water in a ratio of 6:1:1 and put them in a pot to heat and cook. Continue to heat for 3 minutes, cool down for later use;

[0020] D. Stir-frying of sauce: Heat the auxiliary materials prepared in step C to 160°C, add the meat paste prepared in step B and stir-fry, add chili sauce and continue to stir-fry for 2 minutes when the meat is fully mature, then add step A to prepare After all the materials in the pot boil, turn to low heat and continue heating for 4 minutes, add salt, monosodium glu...

Embodiment 2

[0025] A. Mushroom processing: select fresh mushrooms, remove the stalks and clean them, cut into 0.4cm 2 diced mushrooms, blanched in 90°C water for 3 minutes, quickly cooled in cold water, and set aside;

[0026] B, the preparation of donkey meat: get fresh donkey meat and ginger, garlic, green onion mixture and mix by weight 40:1 and mince through meat grinder, make meat paste, for subsequent use;

[0027] C. Preparation of auxiliary materials: Take vegetable oil, dried red pepper, and water in a ratio of 6:1:1 and put them in a pot to heat and cook. Continue to heat for 3 minutes, cool down for later use;

[0028] D. Stir-frying of sauce: Heat the auxiliary materials prepared in step C to 150°C, add the meat paste prepared in step B and stir-fry, add chili sauce and continue to stir-fry for 4 minutes when the meat is fully mature, then add step A to prepare Dried mushrooms, after all the materials in the pot boil, turn to low heat and continue heating for 5 minutes, add ...

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Abstract

The invention discloses a manufacturing method of shiitake-ass meat paste. The manufacturing method is characterized in that shiitake, chili paste and ass meat are used as main raw materials; and the shiitake-ass meat paste comprises 30-40% of shiitake, 10-20% of chili paste, 10-20% of plant oil, 10-15% of ass meat, 1-2% of scallion, 1-2% of ginger, 1-2% of garlic, 1-3% of table salt, 0.5-1% of monosodium glutamate and 1-2% of spices, and a weight ratio of anise, fennel, cassia bark to Chinese prickly ash in the spices is 3: 1: 2: 4. The shiitake-ass meat paste retains unique fragrance and nutrients belonging to shiitake, has an ass meat taste, a unique favor and an excellent taste, can improve appetite and can be eaten together with rice or bread. Through use of the chili paste, a color, a fragrance and a taste are good. The shiitake-ass meat paste is a green food which is rich in nutrients and is convenient for eating.

Description

technical field [0001] The invention relates to the field of food deep processing, in particular to a preparation method of mushroom donkey meat sauce. Background technique [0002] "Dragon meat in the sky, donkey meat on the ground" is the highest praise people give to donkey meat. The content of unsaturated fatty acids in donkey meat, especially the content of linoleic acid and linolenic acid with extremely high biological value, is much higher than that of pork and beef. Traditional Chinese medicine believes that donkey meat is sweet and cool in nature and has the effects of nourishing qi and blood, nourishing yin and strengthening yang, and calming the nerves. From the perspective of nutrition and food science, donkey meat has better taste and higher nutrition than beef and pork. The amino acid composition in donkey meat is very comprehensive, and the contents of 8 kinds of essential amino acids and 10 kinds of non-essential amino acids are very rich; [0003] Mushroo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/28A23L31/00
CPCA23L31/00A23L27/60
Inventor 夏华
Owner 夏华
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