Islamic highland beef and mutton paste containing potentilla anserina and Chinese wolfberries and processing method

Abstract

The invention discloses an Islamic highland beef and mutton paste containing potentilla anserina and Chinese wolfberries. The Islamic highland beef and mutton paste comprises the following raw materials: highland beef and mutton of cattle and sheep slaughtered according to an Islamic slaughtering standard, the Chinese wolfberries, the potentilla anserina, sweet fermented flour paste, dried yellow soybean paste, Islamic concentrated bone soup, salt, white sugar, chili powder, five spice powder, peanuts, sesame seeds, garlic, scallions, ginger, spices, vegetable oil and a mutton odor removing agent. The invention further provides a preparation method of the Islamic highland beef and mutton paste containing the potentilla anserina and the Chinese wolfberries. The Islamic highland beef and mutton paste containing the potentilla anserina and the Chinese wolfberries, provided by the invention, has the following beneficial effects that fructus tsaoko, angelica dahurica, rhizoma kaempferiae, pericarpium citri reticulatae, haws and yak meat or Tibetan mutton are jointly decocted, so that the mutton odor is removed; the Islamic highland beef and mutton paste containing the potentilla anserina and the Chinese wolfberries not only has health-care functions and can enable the yak meat and the Tibetan mutton to be soft, tender and delicious; the potentilla anserina, the Chinese wolfberries, the yak meat and the Tibetan mutton are selected as the raw materials, and the yak meat and the Tibetan mutton are different from general beef and mutton, so that nutrient components of the Islamic highland beef and mutton paste are increased, and the Islamic highland beef and mutton paste has the efficacies of invigorating the spleen, supplementing qi, replenishing blood, replenishing vital essence to improve eyesight and nourishing the lung; foods conforming to Islamic diet requirements are developed, and the requirements of vast Muslim masses can be met.

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 fern and wolfberry and a preparation method thereof. Background technique [0002] Since halal beef and mutton and its products are characterized by greenness, environmental protection, safety and pollution-free, and are recognized by consumers, the demand for halal beef and mutton and its products is increasing in the market. The application number is 201410143155.0 "Spicy goose meat sauce with Chinese wolfberry". The finished product of Chinese wolfberry sausage is made of lean meat and fat meat as the main ingredients, sugar, salt, wine, soy sauce, wolfberry grains, calcium lactate, and puffed rice flour as condiments and casings. The application number is 201410143214.4 "Huangqitan Mutton Sauce" uses Tan mutton, astragalus membranaceus, etc. as main raw materials, and processes it into a kind of Huangqitan Mutton Sauce. Ju...

AI Technical Summary

Problems solved by technology

[0006] Most of the current meat sauce products are non-halal food, and the meat sauce sold in the market rarely has mutton sauce, and the effect of mutton sauce is not ideal

In the prior art, cooking wine is usually used to remove mutton, but halal food is strictly forbidden to use it. Onions, ginger, garlic, etc. are also used to remove mutton from beef and mutton. The effect of removing mutton is not obvious and the taste is more traditional.

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