Spicy mutton sauce and processing method thereof

A processing method and technology for mutton sauce, which are applied in the functions of food ingredients, food ingredients containing natural extracts, food preparation, etc., can solve the problems of single mutton products, and achieve the effects of rich nutrition, simple operation and delicious taste.

Inactive Publication Date: 2014-05-07
柳培健
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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 spicy mutton sauce is characterized in that it is composed of the following raw materials in parts by weight:

[0018] Leg of lamb 50, sealwort 4, seabuckthorn 2, medlar 3, gardenia 3, ginseng leaves 4, periwinkle 2, Shanzi mushroom 3, melon seeds 20, soybean oil 8, pepper powder 5, green onion 5, salt 6, Monosodium glutamate 3, nutritional additives 10;

[0019] The nutritional additive is composed of angelica oil, pearl powder and coix seed powder in a weight ratio of 0.03:3:5.

[0020] Described spicy mutton sauce and its processing method are characterized in that comprising the following steps:

[0021] (1) Wash the leg of lamb, then put it into a meat grinder, and stir it into a meat paste;

[0022] (2) Add sealwort, seabuckthorn, medlar, gardenia, ginseng leaves, periwinkle, and Arrowhead into appropriate amount of water, heat and decoct to obtain a decoction;

[0023] (3) Add the decocting liquid to the mutton puree, then add the remaining raw materials suc...

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PUM

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Abstract

The invention discloses spicy mutton sauce and a processing method thereof. The spicy mutton sauce is prepared from the following raw materials in parts by weight: 40-50 parts of lamb leg meat, 2-4 parts of sealwort, 2-4 parts of sea-buckthorn, 2-3 parts of Chinese wolfberry fruit, 1-3 parts of cape jasmine, 2-4 parts of ginseng leaves, 2-4 parts of catharanthus roseus, 1-3 parts of tulip bulb, 10-20 parts of shelled-melon seeds, 5-8 parts of soybean oil, 5-8 parts of cayenne pepper, 3-5 parts of chopped green onion, 5-6 parts of table salt, 2-3 parts of aginomoto, and 7-10 parts of nutritional additives. The processing method is simple to operate and simple and reasonable in formula; the spicy mutton sauce is nutritionally balanced; traditional Chinese medicine components having the effect of preventing cancers such as the sealwort, the sea-buckthorn and the cape jasmine are added to the raw materials, so that the spicy mutton sauce has the effect of preventing cancers and the characteristics of being delicious in taste, spicy, palatable and rich in nutrient.

Description

[0001] technical field [0002] The invention relates to a spicy mutton sauce and a processing 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 overcomes the deficiencies in the prior art and provides a spicy mutton sauce and a processing method thereof. [0005] The present invention is achieved through the following technical solutions: [0006] A cooked aconite health-care cured mutton is characterized in that it is composed of the following raw materials in parts by weight: [0007] A spicy m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/311A23L1/314A23L1/30A23L33/10A23L33/115
CPCA23L33/10A23L13/06A23L13/67A23L27/60A23L33/105A23V2002/00A23V2200/308A23V2250/21
Inventor 柳培健
Owner 柳培健
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