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

A technology for beef, mutton and wolfberry, which is applied in application, food preparation, food science and other directions, can solve the problems of insignificant taste and taste of mutton removal, unsatisfactory mutton removal effect of mutton sauce, etc., and achieves the effect of increasing nutrients.

Inactive Publication Date: 2015-11-25
NORTHWEST UNIVERSITY FOR NATIONALITIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] To prepare halal Juma goji yak meat sauce:

[0039] In the first step, prepare raw materials according to the following proportions:

[0040] 100kg of yak meat, 24kg of wolfberry, 32kg of fern, 16kg of sweet noodle sauce, 24kg of dried yellow sauce, 48kg of halal concentrated bone broth, 8kg of salt, 8kg of sugar, 16kg of chili powder, 8kg of five-spice powder, 8kg of peanut, 6kg of sesame, slaughtered according to the halal slaughter standard. 10kg of garlic, 10kg of onion, 10kg of ginger, 8kg of spices, 60kg of vegetable oil, and 1kg of mutton remover.

[0041] The second step, selection and processing of yak meat:

[0042] Selected yak meat: select fresh yak meat that has passed the commodity inspection of the local health and quarantine department, passed the halal food certification, and is allowed to go on the market. Remove the tendons and visible fat, wash the blood, and cut into diced meat about 5mm square. Put the spices and salt into the diced meat and ma...

Embodiment 2

[0062] Preparation of Halal Juma Wolfberry Tibetan Lamb Sauce

[0063] The specific steps are the same as in Example 1, replace the yak meat with Tibetan mutton, add 2kg of mutton-removing agent (caoguo: Angelica dahurica: Shannaphth: tangerine peel: hawthorn weight ratio 1:1:1:1:1) for pre-cooking 15-20 minutes to remove the smell of mutton. In addition, the concentrated bone broth made from yak bones is replaced with the concentrated bone broth made from Tibetan sheep bones.

Embodiment 3

[0065] Preparing the Halal Jumona Goji Berry Ragu

[0066] The specific steps are the same as in Example 2, only the Tibetan mutton is replaced with yak minced meat and Tibetan mutton minced in a ratio of 1:1.

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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...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/311A23L1/314A23L1/318A23L1/30A23L1/015A23L5/20A23L13/10A23L13/40A23L13/70A23L27/60
Inventor 陈士恩马忠仁叶永丽杨霞芳
Owner NORTHWEST UNIVERSITY FOR NATIONALITIES
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