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A kind of marinade material for stewed mutton products in sauce and method for making stewed mutton products in sauce

A production method and technology of mutton, applied in food ingredients containing natural extracts, food ingredients used as taste improvers, food preparation, etc., can solve the problems of complex steps in the process of deodorization, and achieve easy promotion, strong taste, and simple and convenient steps Effect

Inactive Publication Date: 2015-08-19
SICHUAN JIANYANG DAGEDA ANIMAL HUSBANDRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These deodorization process steps are too complicated

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] This embodiment provides a method for preparing stewed mutton products with sauce, the steps are as follows:

[0020] (1) Preparation of marinade: Weigh and mix raw materials according to the following proportions by weight: 0.5 parts of kaempferia, 2 parts of cinnamon, 1 part of licorice, 1 part of nutmeg, 1 part of clove, 2 parts of pepper, 4 parts of sugar, 2 parts MSG, 16 parts salt;

[0021] (2) Preparation of flavoring liquid: the flavoring liquid is made of the following raw materials in parts by weight: 11 parts of mirabilis, 2.5 parts of orange peel, and 4.5 parts of grapefruit peel. The mixture of the extracts of the above three raw materials is the flavoring liquid;

[0022] (3) Preparation of mutton-removing liquid: according to the weight ratio of water: green tea: rice = 100:1:1, boil the water, put the green tea and gauze-wrapped rice into the boiled water, and let it cool naturally to room temperature. Detoxification liquid;

[0023] (4) Mutton remova...

Embodiment 2

[0028] This embodiment provides a method for preparing stewed mutton products with sauce, the steps are as follows:

[0029] (1) Preparation of marinade: Weigh and mix raw materials according to the following proportions by weight: 0.6 parts of kaempferia, 3 parts of cinnamon, 0.5 parts of licorice, 2 parts of nutmeg, 1.5 parts of cloves, 3 parts of pepper, 5 parts of sugar, 5 parts of monosodium glutamate, 18 parts of salt;

[0030] (2) Preparation of flavoring liquid: the flavoring liquid is made of the following raw materials in parts by weight: 12 parts of mirabilis, 3 parts of orange peel, and 5 parts of grapefruit peel. The mixture of the extracts of the above three raw materials is the flavoring liquid;

[0031] (3) Preparation of mutton-removing liquid: according to the weight ratio of water: green tea: rice = 100:1.5:1, boil the water, put the green tea and gauze-wrapped rice into the boiled water, and let it cool naturally to room temperature. Detoxification liquid...

Embodiment 3

[0037] This embodiment provides a method for preparing stewed mutton products with sauce, the steps are as follows:

[0038] (1) Preparation of marinade: Weigh and mix raw materials according to the following proportions by weight: 0.3 parts of kaempferia, 2.5 parts of cinnamon, 0.8 parts of licorice, 1.3 parts of nutmeg, 2 parts of cloves, 1 part of pepper, 3 parts of sugar, 1 part MSG, 13 parts salt;

[0039] (2) Preparation of flavoring liquid: the flavoring liquid is made of the following raw materials in parts by weight: 10 parts of mirabilis, 2 parts of orange peel, and 3 parts of grapefruit peel. The mixture of the extracts of the above three raw materials is the flavoring liquid;

[0040] (3) Preparation of mutton-removing liquid: according to the weight ratio of water: green tea: rice = 100:1:2, boil the water, put the green tea and gauze-wrapped rice into the boiled water, and let it cool naturally to room temperature. Detoxification liquid;

[0041] (4) Mutton de...

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PUM

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Abstract

The invention discloses a marinating seasoning for marinated mutton products. The marinating seasoning consists of rhizoma kaempferiae, cinnamon, liquorice, netmeg, clove, pepper, white sugar, aginomoto and salt. The invention also discloses a method for preparing the marinated mutton products. The method comprises the following steps: removing mutton dodur from mutton and stewing the mutton subjected to mutton dodur removal in the marinating seasoning, mixed soil and a selective aroma enhancement liquid. The mutton dodur removal technology of the marinated mutton product preparing method is simple, convenient, high in operability, low in cost and obvious in effect. Due to the specific marinating seasoning formula and providential reasonable matching and control of the using amounts of all the components, the mutton prepared by the marinated mutton product preparing method based on the marinating seasoning has unique and mellow flavor; due to the use of the mixed oil with the specific ratio, the marinated mutton has outstanding taste; due to the application of the pure natural aroma enhancement liquid with the specific ratio, the marinated mutton has unique and faint scent flavor and can keep the flavor for a long time; the expiration date is 12 months; the marinating seasoning is convenient to popularize and obvious in economical benefit.

Description

technical field [0001] The invention relates to a stewed material and a method for making stewed meat with sauce, in particular to a stewed material specially used for stewed mutton and a method for making stewed mutton products with the stewed material. Background technique [0002] Stewed meat in sauce is a large category of Chinese meat products, and it is also a fast-growing type of Chinese meat products. Its texture is palatable, rich in taste and pleasant aroma, and is deeply loved by consumers. At present, the stewed meat products on the market mainly include stewed chicken, stewed beef, pork, duck, goose and so on. And because of the inherent smell of mutton, when it was made into stewed sauce products according to traditional methods, many consumers were discouraged, which greatly affected its sales promotion. [0003] Aiming at the problem of the smell of mutton, at present, people in related fields have carried out some research on the process of removing mutton ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23L1/221A23L1/015A23L1/311A23L1/312A23L1/318A23L1/314A23L27/00A23L5/20A23L13/10A23L13/20A23L13/40A23L13/70A23L27/10
CPCA23L5/27A23L13/10A23L13/428A23L13/70A23L27/10A23V2002/00A23V2300/14A23V2250/21A23V2200/16
Inventor 龚华斌
Owner SICHUAN JIANYANG DAGEDA ANIMAL HUSBANDRY
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