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Mutton marinating flavor and mutton marinating process using same

A mutton and brine technology, applied in food preparation, application, food science and other directions, can solve problems such as affecting sales and promotion, and achieve the effects of rich taste, good sense of smell, and increased appetite

Inactive Publication Date: 2015-04-08
LINYI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the inherent smell of mutton, when it is made into stewed products according to the traditional method, many consumers are discouraged, which greatly affects its sales promotion.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Mutton stew, by weight, the stew is composed of the following raw materials: 22 grams of star anise, 16 grams of cinnamon, 19 grams of fennel, 10 grams of licorice, 10 grams of three Nye, 4 grams of Gansong, 20 grams of Chinese prickly ash, 10 grams of amomum 12 grams of tangerine peel, 5 grams of sandalwood, 5 grams of cardamom, 15 grams of grass fruit, 10 grams of cloves, 100 grams of ginger, 150 grams of green onions with roots, 450 grams of rock sugar, 7 grams of monosodium glutamate, 450 grams of refined salt, 5000 grams of fresh soup, 50 grams of refined oil. Among them, the preparation method of fresh soup is as follows: add 3000 grams of pork bone, 50 grams of ginger, and 100 grams of scallions to 10000 grams of water and boil for 2 hours.

[0029] The method for making bittern by adopting the above-mentioned bittern material may further comprise the steps:

[0030] Step 1. Stir-fry star anise, cinnamon, cumin, licorice, three Nye, sycamore, pepper, amomum, car...

Embodiment 2

[0038] Mutton stew, by weight, the stew is composed of the following raw materials: 15 grams of star anise, 10 grams of cinnamon, 15 grams of fennel, 5 grams of licorice, 5 grams of three Nye, 1 gram of Gansong, 15 grams of peppercorns, 5 grams of amomum gram, 5 grams of tangerine peel, 2 grams of sandalwood, 1 gram of cardamom, 10 grams of grass fruit, 5 grams of cloves, 90 grams of ginger, 100 grams of scallions with roots, 350 grams of rock sugar, 5 grams of monosodium glutamate, 350 grams of refined salt, 4000 grams of fresh soup, 40 grams of refined oil.

[0039] The method for making bittern by adopting the above-mentioned bittern material may further comprise the steps:

[0040] Step 1. Fry star anise, cinnamon bark, cumin, licorice, three Nye, sycamore, pepper, amomum, cardamom, tangerine peel, sandalwood fruit, and cloves in a dry pan on low heat for 6 minutes, put them in a loose gauze bag and Tie the mouth of the bag tightly to get the spice package, wash and smash...

Embodiment 3

[0048] Mutton stew, by weight, the stew is composed of the following raw materials: 30 grams of star anise, 20 grams of cinnamon, 25 grams of fennel, 15 grams of licorice, 15 grams of three Nye, 7 grams of Gansong, 30 grams of peppercorns, 15 grams of amomum 15 grams of tangerine peel, 10 grams of sandalwood, 8 grams of grass cardamom, 20 grams of grass fruit, 15 grams of cloves, 120 grams of ginger, 200 grams of green onions with roots, 500 grams of rock sugar, 10 grams of monosodium glutamate, 500 grams of refined salt, 6000 grams of fresh soup and 70 grams of refined oil.

[0049] The method for making bittern by adopting the above-mentioned bittern material may further comprise the steps:

[0050] Step 1. Stir-fry star anise, cinnamon, cumin, licorice, three Nye, sycamore, pepper, amomum, cardamom, tangerine peel, sandalwood fruit, and cloves in a dry pan on low heat for 10 minutes, put them in a loose gauze bag and Tie the mouth of the bag tightly to get the spice packag...

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PUM

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Abstract

The invention discloses a mutton marinating flavor. The mutton marinating flavor comprises the following raw materials by weight: 15 to 30 g of anise, 10 to 20 g of cassia bark, 15 to 25 g of fennel, 5 to 15 g of licorice, 5 to 15 g of Kaempferiae Rhizoma, 1 to 7 g of Nardostachys jatamansi, 15 to 30 g of Chinese prickly ash, 5 to 15 g of villous amomum fruit, 5 to 15 g of dried orange peel, 2 to 10 g of sandalwood, 1 to 8 g of Katsumadai seed, 10 to 20 g of Amomum tsao-ko, 5 to 15 g of clove, 90 to 120 g of ginger, 100 to 200 g of green Chinese onion with root hairs, 350 to 500 g of rock sugar, 5 to 10 g of monosodium glutamate, 350 to 500 g of refined salt, 4000 to 6000 g of fresh soup and 40 to 70 g of refined oil. According to the invention, the smell of mutton can be removed by using the marinating flavor and marinating process, and marinated mutton does not have muttony smell and tastes good.

Description

technical field [0001] The invention relates to the field of food production, in particular to a stewed mutton material and a method for stewing the mutton. Background technique [0002] Mutton is one of the main meats eaten by the Chinese people. Mutton is more tender than pork, and has less fat and cholesterol than pork and beef. Compared with pork, mutton has more protein and less fat. The content of vitamin B1, B2, B6 and iron, zinc, selenium is quite rich. In addition, mutton is tender and easy to digest and absorb. Eating more mutton can help improve the body's immunity. Mutton has higher calories than beef, and has always been regarded as one of the important foods for keeping out the cold and tonic in autumn and winter. [0003] Mutton has always been regarded as one of the important foods for tonic in winter. Eating mutton often in cold winter can replenish qi and invigorate deficiency, promote blood circulation, and enhance the ability to keep out the cold. Mu...

Claims

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Application Information

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IPC IPC(8): A23L1/223A23L1/22A23L27/14A23L27/00
CPCA23L27/00
Inventor 吕慎金杨燕
Owner LINYI UNIVERSITY
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