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Spiced healthcare dry mutton and preparation method thereof

A technology of dried mutton and spiced meat, which is applied in food preparation, functions of food ingredients, food ingredients containing natural extracts, etc., can solve the problem of single mutton products, and achieve the effect of reasonable formula, wide source and rich variety

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 spiced health-care mutton jerky is characterized in that it is made of the following raw materials in parts by weight:

[0018] Mutton 80, soy sauce 8, salt 5, fennel 4, apocynum leaves 3, chuanxiong 1, corn silk 3, roasted licorice 2, Atractylodes macrocephala 4, rose 4, mint 3, oyster powder 5, trehalose 5, nutritional additives 5;

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

[0020] The processing method of described spiced health-care jerky is characterized in that comprising the following steps:

[0021] (1) Put apocynum leaves, chuanxiong, corn silk, licorice, Atractylodes macrocephala, roses, and mint into an appropriate amount of water, heat and extract to obtain an extract;

[0022] (2) Wash the mutton, cut it into long strips, put it in a pot, heat and cook for 30 minutes, remove and cool, then cut into small pieces with a knife;

[0023] (3) Put the diced mutton...

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PUM

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Abstract

The invention discloses a kind of spiced healthcare dry mutton and a preparation method thereof. The spiced healthcare dry mutton is prepared from the following raw materials in parts by weight: 80-100 parts of mutton, 6-8 parts of sauce, 5-8 parts of salt, 3-4 parts of fennel, 2-3 parts of apocynum leaf, 1-3 parts of ligusticum wallichii, 2-3 parts of corn stigma, 2-3 parts of largehead atractylodes rhizome, 2-4 parts of atractylodes macrocephala koidz., 2-4 parts of rose, 1-3 parts of mint, 3-5 parts of oyster powder, 3-5 parts of mycose and 5-7 parts of nutritional additive. The preparation method of the spiced healthcare dry mutton, provided by the invention, various traditional Chinese medicine ingredients are combined with the mutton through processing so as to processthe traditional Chinese medicine ingredients into dry mutton as a leisure food, and the kind of leisure foods are enriched. Moreover, the preparation method has a wide resource of raw materials and is reasonable in formula, and the traditional Chinese medicine ingredients including the ligusticum wallichii, the atractylodes macrocephala koidz., the rose and the like have a very good nurturance healthcare effect.

Description

[0001] technical field [0002] The invention relates to a spiced health-care jerky 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 five-spice health-care dried 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 spiced health-care mutton jerky is characterized in that it is made of the following raw materials in parts by weight...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/311A23L1/318A23L1/09A23L33/105
CPCA23L13/428A23L29/30A23L33/105A23V2002/00A23V2200/30A23V2250/21A23V2250/20
Inventor 张旭
Owner HUAIYUAN DAYU FOOD TECH
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