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Preparation method of health care sheep head food

The technology of a health food and a production method, which is applied in the field of food processing, can solve the problems of insatiable nutrition, unstable taste, complicated operation, etc., and achieve the effects of convenient eating, easy processing and high nutritional value.

Inactive Publication Date: 2014-02-05
段俊莆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the mutton products on the market still use the traditional production method, the operation is more complex, random, the taste is unstable, and it is difficult to meet people's needs in terms of nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: A kind of preparation method of sheep head health food, take 8-10 fresh sheep heads, cut open the sheep head after manual peeling, remove sheep brain, sheep teeth and other sundries, clean with water; Put it in a pressure cooker and add water, the amount of water added is 6-8 times the weight of the sheep's head, add seasoning at the same time, and simmer for 40-50 minutes on medium heat; the seasoning includes 25-30 grams of cinnamon, 10 pieces of bay leaves, Angelica dahurica 3 slices, 5 grams of cloves, 10 grams of cardamom, 5 grams of Tsao Guo, and regular amounts of scallions, garlic, ginger, star anise, cumin, pepper and salt; the sheep head is preferably a lamb of 5-7 months.

Embodiment 2

[0015] Embodiment two: basically the same as embodiment one, the difference is:

[0016] Take 10 fresh sheep's heads, peel the sheep's head by hand, remove the sheep's brain and teeth, and wash it with water; then put the sheep's head into the pressure cooker and add water, the amount of water added is 6 times the weight of the sheep's head, and at the same time Add seasoning and simmer for 50 minutes over medium heat; the seasoning includes 30 grams of cinnamon, 10 pieces of bay leaves, 3 pieces of Angelica dahurica, 5 grams of cloves, 10 grams of cardamom, 5 grams of grass fruit, and regular amounts of green onions, garlic, ginger, Star anise, cumin, Chinese prickly ash, cooking wine and salt; the sheep head is preferably a 5-month-old lamb.

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PUM

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Abstract

The invention relates to a preparation method of health care sheep head food. The method comprises the steps of manually peeling off the skin of the taken 8-10 fresh sheep heads and then splitting the sheep heads; removing the sheep brains and the sheep teeth, and cleaning by water; then, putting the sheep heads into a pressure cooker, and adding water and seasoning into the pressure cooker; stewing for 40-50min by medium heat. The sheep head meat prepared by the method is purely natural, free from odor of mutton, delicious in meat quality, pleasant to the eye and taste and fresh and mellow, is rich in aftertaste, has a very high nutritive value, and is suitable for home-preparation and large-scale processing. The health care sheep head food not only is high in nutritive value, but also has the functions of helping the digestion of spleen and stomach and resisting ageing; the mutton also has the functions of enhancing the kidney and strengthening yang, warming middle-Jiao and tonifying deficiency, etc.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing sheep head health food. Background technique [0002] With the improvement of living standards, mutton has entered people's tables as a common meat product. Mutton is rich in nutrients and warm in nature. Eating mutton often in winter can not only increase the body's heat and resist the cold, but also increase the digestion of the spleen and stomach, and play an anti-aging effect; Aphrodisiac, invigorating deficiency and warming have moderate effects. [0003] With the improvement of people's dietary requirements, the taste requirements for mutton are also getting higher and higher, and traditional mutton products can no longer meet people's needs for food, taste and nutrition. At present, the mutton products launched on the market still use the traditional production method, the operation is more complicated, the taste is more random, the taste...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L1/314A23L1/30A23L33/105
CPCA23L13/428A23L13/20A23L27/00A23L27/10A23L33/10A23V2002/00
Inventor 段俊莆
Owner 段俊莆
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