Flavoring agent and preparation method thereof

A production method and technology of seasoning agent, which are applied in the field of seasoning, can solve the problems of mutton mutton and neglect, and achieve the effects of pure taste, simple production and physical enhancement.

Inactive Publication Date: 2015-06-10
王立鹏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the enhancement of people's health awareness and the continuous improvement of food requirements, the traditional way of eating mutton can no longer meet the needs of everyone. The strange taste of mutton itself may be neglected by some people.

Method used

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  • Flavoring agent and preparation method thereof
  • Flavoring agent and preparation method thereof
  • Flavoring agent and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1) prepare 1kg of material A, by weight percentage, wherein fresh mutton accounts for 65.5%, thyme 5.3%, cumin 1%, white radish 7.5%, starch 10.5%, coriander 1.2%, green onion 1.5%, ginger 1.3% and egg Clear 6.2%; And add the salt of 1g by every 1kg above-mentioned material A.

[0033] 2) Process the selected raw materials according to the following process steps:

[0034] ①. Wash and mince the fresh mutton, pass through a 70-mesh sieve, pour the prepared egg white, and stir evenly to obtain mutton egg slurry;

[0035] ②. Wash and finely chop thyme, white radish, coriander, green onion and ginger, respectively, and heat them together with cumin at 50°C for 6 hours until dried, crushed and finely ground, and passed through a 70-mesh sieve to obtain thyme powder, white radish powder, Coriander powder, onion powder, ginger powder and cumin powder;

[0036] ③. Quantitatively mix the materials obtained in step ① and step ② according to the proportion, add salt and mix well...

Embodiment 2

[0045] 1) prepare 1kg of material A, by weight percentage, wherein fresh mutton accounts for 66.5%, thyme 5.8%, cumin 1.1%, white radish 7.6%, starch 8.3%, parsley 1.3%, green onion 1.6%, ginger 1.3% and egg Clear 6.5%; And add the salt of 1g by every 1kg above-mentioned material A.

[0046] 2) Process the selected raw materials according to the following process steps:

[0047] ①. Wash and mince the fresh mutton, pass it through a 75-mesh sieve, pour the prepared egg white, and stir evenly to obtain mutton egg slurry;

[0048] ②. Wash and finely chop thyme, white radish, coriander, green onion, and ginger respectively, and keep them together with cumin at 80°C for 5 hours until dried, crushed, and finely ground. Pass through a 75-mesh sieve to obtain thyme powder, white radish powder, Coriander powder, onion powder, ginger powder and cumin powder;

[0049]③. Quantitatively mix the materials obtained in step ① and step ② according to the proportion, add salt and mix well to ...

Embodiment 3

[0057] 1) prepare 1kg of material A, by weight percentage, wherein fresh mutton accounts for 67.5%, thyme 6.3%, cumin 1.2%, white radish 7.7%, starch 6%, coriander 1.4%, green onion 1.7%, ginger 1.4% and egg Clear 6.8%; And add the salt of 1g by every 1kg above-mentioned material A.

[0058] 2) Process the selected raw materials according to the following process steps:

[0059] ①. Clean and mince the fresh mutton, pass it through a 80-mesh sieve, pour the prepared egg white, and stir evenly to obtain mutton egg slurry;

[0060] ②. Wash and finely chop thyme, white radish, coriander, green onion, and ginger, respectively, and heat them together with cumin at 100°C for 4 hours until dried, crushed, and finely ground. Pass through a 80-mesh sieve to obtain thyme powder, white radish powder, Coriander powder, onion powder, ginger powder and cumin powder;

[0061] ③. Quantitatively mix the materials obtained in step ① and step ② according to the proportion, add salt and mix well...

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Abstract

The invention relates to a flavoring agent and a preparation method thereof. The flavoring agent comprises materials A and salt of which 1 g is added into 1 kg of the materials A, wherein the materials A comprise, by weight, the following components of mutton 65.5-67.5%, herbs powder 5.3-6.3%, cumin powder 1-1.2%, white radish powder 7.5-7.7%, starch 10.5-6%, coriander powder 1.2-1.4%, welsh onion powder 1.5-1.7%, ginger powder 1.3-1.4% and egg white 6.2-6.8%. After the mutton is minced, the egg white is sprayed on the mutton, and then the mutton and the egg white are mixed evenly; the herbs powder, the white radish powder, the coriander powder, the welsh onion powder, the ginger powder and the cumin powder are mixed evenly according to the proportion and then heated, and the flavoring agent is prepared. According to the flavoring agent and the preparation method thereof, the advantages of being exclusive in prescription and easy to prepare and the like is achieved, the prepared flavoring agent is free of smelling of fish or mutton and chemical addition agents, the cooking culture is enriched, and meanwhile the shelf life of the mutton is prolonged.

Description

technical field [0001] The invention belongs to the technical field of condiments, and in particular relates to a condiment and a preparation method thereof. Background technique [0002] Mutton is rich in nutrients, its composition is similar to that of the human body, and it is easy to digest, absorb and utilize. According to investigation and analysis, mutton has a complete range of amino acids and rich content, and is one of the sources of protein needed by the human body. "Compendium of Materia Medica" compares mutton to small ginseng, which can not only resist wind and cold, but also strengthen the body. All deficiencies such as sallow complexion, postpartum or post-illness, etc. have a tonic effect and are very popular among people. Regardless of domestic or foreign, mutton products have an important position. However, with the enhancement of people's health awareness and the continuous improvement of the requirements for food types, the traditional method of eatin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
Inventor 相玉琳王立鹏高立国宋晓利陈小康
Owner 王立鹏
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