Health-maintaining mutton paste and processing method thereof

A processing method, the technology of mutton sauce, which is applied in the field of food processing, can solve the problem of single mutton products, and achieve the effect of wide source of raw materials, safe production environment, and mellow 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 health-preserving mutton sauce is characterized in that it is composed of the following raw materials in parts by weight:

[0018] Mutton 40, soybean 60, shortening 8, potassium sorbate 0.3, Yu Liren 5, peach kernel 5, stevia 3, asparagus 2, Baicao cream 3, coriander root 3, Passepartout 2, rice wine 8, salt 5, nutritional additives 8;

[0019] The nutritional additive is composed of angelica oil, pearl powder, and nutraceutical powder in a weight ratio of 0.03: 4: 6.

[0020] The processing method of described health-preserving mutton sauce is characterized in that comprising the following steps:

[0021] (1) Put Stevia, Asparagus, Baicao Cream, Imperatae Rhizoma Imperatae, and Passepartout into an appropriate amount of water, heat and decoct to obtain a decoction;

[0022] (2) After washing the mutton, cut it into pieces, then put it into the decoction liquid, soak and marinate for 7 hours, and beat it together into a meat sauce;

[0023] (3) Break the Yu Liren a...

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PUM

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Abstract

The invention discloses health-maintaining mutton paste and a processing method thereof. The health-maintaining mutton paste is prepared from following raw materials in parts by weight: 30-40 parts of mutton, 50-60 parts of soybeans, 5-8 parts of vegetable shortening, 0.2-0.4 part of potassium sorbate, 3-5 parts of bunge cherry seeds, 3-5 parts of peach kernels, 2-3 parts of stevia rebaudiana, 1-2 parts of asparagus cochinchinensis, 2-4 parts of plant soot, 2-3 parts of lalang grass rhizomes, 1-3 parts of fructus liquidambaris, 6-8 parts of yellow rice or millet wine, 3-5 parts of table salt and 6-8 parts of a nutrition additive. According to the health-maintaining mutton paste and the processing method thereof, the operation is simple, and raw material sources are wide; a manufacturing environment is safe and sanitary; the mutton paste produced by the method has pure color and luster, has a sauce flavor, is delicious and mellow and has abundant nutrition; the healthy diet requirements of modern people can be met.

Description

[0001] technical field [0002] The invention relates to a health-preserving 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 health-preserving mutton sauce and a processing method thereof. [0005] The present invention is achieved through the following technical solutions: [0006] A health-preserving mutton sauce is characterized in that it is composed 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): A23L1/311A23L1/314A23L1/24A23L1/30A23L33/10
CPCA23L27/60A23L33/10A23L33/105A23L11/50
Inventor 柳培健
Owner 柳培健
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