Herbal cuisine mutton and preparation method thereof

A mutton and medicated diet technology is applied in the directions of food preparation, function of food ingredients, food ingredients containing natural extracts, etc. It can solve the problem of single mutton products and achieve the effect of preventing sub-health

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
Comparison scheme
Effect test

Embodiment 1

[0017] A medicated mutton is characterized in that it is made of the following raw materials in parts by weight:

[0018] Mutton 60, yam 10, sealwort 4, hawthorn 5, clove 3, white chrysanthemum 3, angelica 3, iron clad gold 2, myrtle 2, water chestnut juice 5, lotus root juice 3, male clove 3, ginger cube 5, Salt 5, nutritional additives 8;

[0019] The nutritional additive is prepared by mixing coix seed oil, water chestnut powder and hawthorn kernel powder at a ratio of 2:3:5.

[0020] The processing method of the medicated mutton is characterized in that it comprises the following steps:

[0021] (1) Add appropriate amount of sealwort, hawthorn, clove, white chrysanthemum, angelica, iron-clad gold, and myrtle to boil, heat and decoct to obtain a decoction;

[0022] (2) Wash the mutton and cut into pieces, put it into the decoction, boil it on high heat first, then boil it on low heat for 80 minutes, then take out the mutton;

[0023] (3) Put the mutton into the pot, then...

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PUM

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Abstract

The invention discloses herbal cuisine mutton and a preparation method thereof. The herbal cuisine mutton is prepared from the following raw materials in parts by weight: 50-60 parts of mutton, 8-10 parts of Chinese yam, 2-4 parts of rhizoma polygonati, 3-5 parts of hawthorn, 2-3 parts of Zornia cantoniensis, 1-3 parts of feverfew, 1-3 parts of angelica dahurica, 2-3 parts of berchemia lineata, 2-3 parts of myrtle, 3-5 parts of water chestnut juice, 2-3 parts of lotus root juice, 2-3 parts of clove bud, 3-5 parts of ginger piece, 3-5 parts of table salt and 8-10 parts of a nutrition additive. According to the herbal cuisine mutton and the preparation method thereof, provided by the invention, greasy and tepid mutton is adopted and degreased through Chinese medicine decoction, so that the mutton can be perfect herbal cuisine with the effects of reducing fat, lowering blood pressure and blood glucose, helping people to lose weight and keep slim, strengthening the spleen, nourishing the stomach and blood, tranquilizing, nourishing the kidney and moistening the lung, as a result, the sub-health can be well prevented.

Description

[0001] technical field [0002] The invention relates to medicinal mutton 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 medicinal mutton 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 medicated mutton is characterized in that it is made of the following raw materials in parts by weight: [0007] Mutton 50-60, Chinese yam 8-10, sealwor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/31A23L1/30A23L33/105
CPCA23L13/428A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 张旭
Owner HUAIYUAN DAYU FOOD TECH
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