Black rice mutton cake and preparation method thereof

A technology of mutton cake and black rice, which is applied in the field of food processing and can solve the problem of single mutton products

Inactive Publication Date: 2014-03-26
HUAIYUAN DAYU FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the current market, mutton products are relatively single, mostly fresh mutton or mutton stewed products. Therefore, a variety of mutton products have been developed to fully meet market demand and give consumers more choices

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0018] A black rice mutton cake is characterized in that it is made of the following raw materials in parts by weight:

[0019] Black rice 50, mutton 40, egg white 8, yeast powder 4, kudingcha 5, motherwort 2, actinolite 3, creek grass 2, rice grass 2, chestnut leaf 4, bay leaf 3, cumin 2, red Chili powder 5, nutritional additive 7;

[0020] The nutritional additive is prepared by mixing coix seed oil, water chestnut powder and hawthorn kernel powder in a ratio of 5:5.

[0021] The processing method of described black rice mutton cake is characterized in that comprising the following steps:

[0022] (1) Put kudingcha, motherwort, actinolite, Xihuangcao, rice grass, chestnut leaves, and bay leaves into an appropriate amount of water to boil, heat and extract to obtain an extract;

[0023] (2) Put the black rice into the extract, soak for 10 hours, and then grind it into a slurry;

[0024] (3) Wash the mutton and put it into a meat grinder to make a meat sauce, then add cumin...

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PUM

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Abstract

The invention discloses a black rice mutton cake and a preparation method thereof. The black rice mutton cake is prepared from the following raw materials in parts by weight: 40-50 parts of black rice, 30-40 parts of mutton, 8-10 parts of egg white, 3-4 parts of yeast powder, 3-5 parts of broadleaf holly leaf, 2-4 parts of leonurus, 1-3 parts of actinolite, 2-3 parts of rabdosia serra, 2-4 parts of flueggea virosa, 2-4 parts of Chinese chestnut leaf, 1-3 parts of bay leaf, 1-2 parts of cumin, 5-8 parts of paprika, and 5-7 parts of a nutritionadditive. According to the black rice mutton cake and the preparation method thereof, provided by the invention, the mutton and the black rice are processed and mixed to prepare the cake; various Chinese herbal medicinal ingredient such as the broadleaf holly leaf, the leonurus, the actinolite and the rabdosia serra are added into the raw materials, and the warm property of the mutton is combined, so that the cake has the great effect of health preserving.

Description

[0001] technical field [0002] The invention relates to a black rice mutton cake and a preparation method thereof, belonging to the technical field of food processing. Background technique [0003] Mutton is a common food on the table in our country, especially in the colder north, it is very popular because of its warm nature. In the current market, mutton products are relatively single, and most of them are fresh mutton or mutton stewed products. Therefore, a variety of mutton products have been developed, which can fully meet market demand and give consumers more choices. Contents of the invention [0004] The invention provides a black rice mutton cake and a preparation method thereof, so as to meet market demand and consumer demand. [0005] The present invention is achieved through the following technical solutions: [0006] A black rice mutton cake is characterized in that it is made of the following raw materials in parts by weight: [0007] Black rice 40-50, m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/311A23L1/317A23L1/314A23L1/318A23L1/30A23L33/105
CPCA23L33/10A23L7/104A23L7/135A23L13/42A23L13/426A23L13/67A23L33/105A23V2002/00
Inventor 张旭
Owner HUAIYUAN DAYU FOOD TECH
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