Pungent and spicy mutton particles and processing method thereof

A processing method and technology of mutton granules are applied in the functions of food ingredients, food ingredients containing natural extracts, food preparation, etc., to achieve the effects of unique flavor, promoting digestion and increasing appetite.

Inactive Publication Date: 2015-01-28
安徽桂王清真食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of living standards, the current leisure meat products with a single taste can no longer meet people's needs. A nutritious, delicious and functional leisure meat product urgently needs to be developed and produced to meet market demand.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] A kind of hot and spicy mutton pellets is made from the following raw materials with weight (jin):

[0017] Mutton 85, seabuckthorn oil 5, chili oil 2, mustard mustard 3, pineapple meat 6, tamarind 6, frost mulberry leaf 0.6, lemon balm 0.3, mountain yellow bark 0.3, nutmeg 0.2, fennel seed powder 0.8, sesame paste 6, wasabi 1. Ma Ma Hua 2, Sichuan pepper 0.8, dried red pepper 4, cumin 1, green plum wine 10, refined salt 4, appropriate amount of flavor nutrients;

[0018] The flavor nutrient is made from the following weight (catties) raw materials: I+G0.006, Luo Han Guo sweet 0.03, Rosa roxburghii freeze-dried powder 6, silkworm chrysalis protein powder 0.8, black truffle 8, coconut powder 8, Cocoa powder 1, whitebait 15, lotus root juice 80, black garlic paste 10, peony seed oil 4, pomegranate wine 15;

[0019] The preparation method of the flavor nutrient is as follows: (1), remove impurities, wash and slice the black truffle, soak it in pomegranate wine for 4 hours,...

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PUM

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Abstract

The invention discloses pungent and spicy mutton particles and a processing method thereof, wherein the pungent and spicy mutton particles are composed of the following raw materials in parts by weight: 65-85 parts of mutton, 3-5 parts of sea buckthorn oil, 1-2 parts of chili oil, 2-3 parts of preserved vegetable, 4-6 parts of pineapple flesh, 4-6 parts of tamarind fruit, 0.4-0.6 part of frosted mulberry leaf, 0.2-0.3 part of melissa officinalis, 0.1-0.3 part of randia cochinchinensis, 0.1-0.2 part of nutmeg, 0.4-0.8 part of a fennel seed powder, 4-7 parts of a sesame paste, 0.5-1.5 parts of horseradish, 1-2 parts of allium tenuissimum l., 0.5-0.8 part of Chinese prickly ash, 2-4 parts of dry red chili pepper, 0.5-1 part of cumin, 8-10 parts of green plum wine, 2-4 parts of refined salt, and a proper amount of a flavor nutritional agent. The prepared pungent and spicy mutton particles are convenient and quick to eat, are safe and healthy, are fragrant and crisp, are pungent, spicy, sweet, sour and tasty, are unique in flavor, cooperate with mutton efficacies of warming middle and improving appetite, increase appetite, promote digestion, and are a novel leisure meat product integrated with the advantages of being green, healthy, comprehensive in nutrition, leisure and convenient and the like.

Description

technical field [0001] The invention relates to spicy mutton grains and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Snack food is a kind of food that takes the unique flavor of the product as its selling point, delights consumers or has health care functions. With the gradual popularity of leisure life, the consumption of leisure food is increasing. As an important part of the food industry, the meat processing industry also conforms to the development trend of leisure. With the improvement of living standards, the current leisure meat products with a single taste can no longer meet people's needs. A nutritious, delicious and functional leisure meat product urgently needs to be developed and produced to meet market demand. Contents of the invention [0003] The object of the present invention is to provide a kind of spicy mutton grain and its processing method, cater to the needs of more consumers. [00...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/30A23L33/10
CPCA23L13/42A23L13/10A23L33/10A23L33/105A23V2002/00A23V2250/21A23V2200/32
Inventor 王桂和
Owner 安徽桂王清真食品有限公司
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