Halal plateau red meat sauce containing plateau yellow mushrooms and lilies and process method thereof

A beef and mutton, plateau technology, applied in the direction of religious ingredients, food science, food preparation, etc., can solve the problems of high addition of vegetable oil, unfavorable industrial production, cumbersome steps, etc., to achieve good taste, rich nutrition, and processing process. simple effect

Inactive Publication Date: 2015-09-16
NORTHWEST UNIVERSITY FOR NATIONALITIES
View PDF7 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Judging from the added weight of its ingredients, the added amount of vegetable oil is relatively high, and too much finished oil will lead to greasy food
In addition, in the preparation of the shiitake mushroom enz

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Halal plateau red meat sauce containing plateau yellow mushrooms and lilies and process method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A preparation method of halal yak meat sauce containing plateau yellow mushroom and lily:

[0035] 1. Raw material weight ratio of halal plateau yellow mushroom lily yak meat sauce:

[0036] Formula 1: 14% plateau yellow mushroom, 8% lily, 20% lean yak meat obtained according to halal slaughter standards, 8% dried yellow sauce and sweet noodle sauce, 20% vegetable oil, 3% chili powder, 2% peanut, 1% sesame, 2% spices, 2% sugar, 2% green onions, 2% ginger, 2% garlic, 2% salt, 12% concentrated yak bone broth, 1% mutton-removing agent.

[0037] Recipe 2: 12% plateau yellow mushroom, 8% lily, 22% lean yak meat obtained according to halal slaughter standards, 8% dried yellow sauce and sweet noodle sauce, 18% vegetable oil, 4% chili powder, 3% peanut, 2% sesame, 2% spices, 2% sugar, 2% green onions, 2% ginger, 2% garlic, 3% salt, 10% concentrated yak bone broth, 1% detoxifying agent.

[0038] Recipe 3: 12% plateau yellow mushroom, 7% lily, 20% lean yak m...

Embodiment 2

[0058] A preparation method of halal Tibetan mutton sauce containing plateau yellow mushroom and lily:

[0059] The specific steps are the same as in Example 1. When the Tibetan mutton is pretreated, add 2% mutton-removing agent (tsaoguo: Angelica dahurica: Kaempferen: tangerine peel weight ratio 1:1:1:1) and pre-cook for 15-20 minutes to remove the smell. In addition, the concentrated bone broth made from yak bones is replaced with the concentrated bone broth made from Tibetan sheep bones.

Embodiment 3

[0061] A preparation method of halal yak meat sauce containing plateau yellow mushroom and lily:

[0062] The specific steps are the same as in Example 1, except that the diced yak meat is replaced with minced yak meat.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a halal plateau red meat sauce containing plateau yellow mushrooms and lilies and a preparation method thereof, which comprise raw materials: plateau yellow mushrooms, lilies, yak or Tibetan sheep which are slaughtered according to halal slaughtering practices, dry yellow soybean sauce-sweet bean sauce mixture, plant oil, chilli powder, peanut, sesame, spicy mixture, white sugar, welsh onions, ginger, garlic, salt, halal concentrated bone soup, and mixture for removing smell of beef and mutton, and provides a process method. The halal plateau red meat sauce containing plateau yellow mushrooms and lilies has the advantages that the halal plateau red meat sauce containing plateau yellow mushrooms and lilies does not add food additives which are artificially synthesized, integrates multiple nutrition of plateau yellow mushrooms, lilies, yak, Tibetan mutton, bone soup concentration and the like, and is a food which is aromatic in flavor of yellow mushrooms, delicious and harmonious in flavor, comprehensive and rich in nutrition and suitable for noodles served with soy sauce, clip steamed buns and stir-fried dishes. The halal plateau red meat sauce containing plateau yellow mushrooms and lilies is scientific and reasonable in formula, fine and rigorous to select materials, is produced strictly according to standard requirement for halal foods in process links, meets the strict demands of Muslim consumption, and also can meet the quality demands of broad Muslim consumers.

Description

technical field [0001] The invention relates to the field of halal food processing, in particular to a halal plateau beef and mutton sauce containing plateau yellow mushrooms and lilies and a preparation method thereof. Background technique [0002] Meat sauce products are widely welcomed by people because of their characteristics such as easy storage, convenient eating, wide range of uses and delicious taste. Halal beef and mutton and its products are green, environmentally friendly, safe and pollution-free, and are increasingly recognized by non-halal people, and the market demand for halal beef and mutton and its products is also increasing. At present, there are quite a few meat sauce products on the market, but most of them are mass products, and the consumption of halal beef and mutton is mainly fresh meat and frozen meat, and there are fewer types of deep-processed products. With the rise of the canned food industry and its good development momentum, it provides oppo...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/317A23L1/24A23L1/314A23L1/29A23L1/28A23L1/214A23L13/40A23L13/60A23L19/10A23L27/60A23L33/00
CPCA23V2002/00A23V2200/266
Inventor 陈士恩马忠仁叶永丽吴雪
Owner NORTHWEST UNIVERSITY FOR NATIONALITIES
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap