Mutton flavoring marinade and preparing method thereof

A production method, the technology of mutton, applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of complicated production methods, lack of nutritional value, damage to white blood cell mucosa, etc., and achieve good physical therapy and health effects. Rich in nutritional value, suitable for popularization and application

Inactive Publication Date: 2017-01-11
姜敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The rice noodles themselves are bland and tasteless. The key lies in the soup used for seasoning, which is the marinade. The taste of the marinade is not only related to the recipe, but also the method of making it. The recipe has been improved, and there are some differences in the stewed marinade. The soup ingredients are single, and basically they are simply made of bone broth with a very low concentration and some seasonings and cooking oil. Most stores The added seasonings and edible oils are of different grades, the taste is not good, the nutritional content is low, and the nutritional value is lacking
Some stores blindly add spices to increase the taste, and consumers will feel dry mouth and easy to get angry after eating.
Even some unscrupulous merchants use waste oil to make seas

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0018] Example 1:

[0019] A mutton seasoning marinade, which is made of the following parts by weight: 100 parts of fresh mutton, 5 parts of vegetable oil, 1 part of sand ginger, 1 part of garlic kernel, 1 part of orange peel, 2 parts of green pepper, 5 parts of rice wine, sheep 80 parts of bone broth, 3 parts of high-quality soy sauce, 5 parts of refined salt, 2 parts of rock sugar, 1 part of monosodium glutamate, appropriate amount of water, 8 parts of seasoning; the seasoning includes the following ingredients by weight: 0.1 part of Shannai, 1 part of cinnamon Servings, 1 part of dried tangerine peel, 0.1 part of licorice, 1 part of hemp seed, 0.2 part of perilla leaf, 0.2 part of Ruixiang, 0.5 part of fragrant fruit, 0.2 part of ginseng, 0.02 part of cinnamon;

[0020] The method for making mutton sauce marinade includes the following steps:

[0021] (1) Select fresh mutton, wash it, blanch it in water until it is half-cooked, remove it and wash it, then put it in a grinder for...

Example Embodiment

[0026] Example 2:

[0027] A lamb seasoning marinade is made of the following raw materials: 150 parts of fresh lamb, 10 parts of vegetable oil, 3 parts of sand ginger, 3 parts of garlic kernels, 3 parts of orange peel, 5 parts of green pepper, 10 parts of rice wine, lamb 200 parts of bone broth, 6 parts of high-quality soy sauce, 7 parts of refined salt, 6 parts of rock sugar, 2 parts of monosodium glutamate, appropriate amount of water, 15 parts of seasonings; the seasoning liquid includes the following raw materials in parts by weight: 0.3 parts of Shanna, 2 parts of cinnamon Servings, 2 servings of dried tangerine peel, 0.3 servings of licorice, 2 servings of hemp seed, 0.4 servings of perilla leaves, 0.4 servings of Ruixiang, 1 serving of Xiangguo, 0.4 servings of ginseng, and 0.04 servings of cinnamon;

[0028] The method for making mutton sauce marinade includes the following steps:

[0029] (1) Select fresh mutton, wash it, blanch it in water until it is half-cooked, remove ...

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PUM

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Abstract

The invention discloses a mutton flavoring marinade and a preparing method thereof. The mutton flavoring marinade is prepared from fresh mutton, vegetable oil, rhizoma kaempferiae, garlic kernels, orange peel, green peppers, rice wine, sheep bone soup, high-quality soybean sauce, refined salt, rock sugar, monosodium glutamate, a proper amount of water and seasoning. The preparing method includes the following steps that 1, mutton sauce is prepared for use; 2, a seasoning bag is prepared for use; 3, a soup base is prepared for use; 4, the seasoning bag is put into the soup base, filtering is carried out after heating, and flavoring liquid is obtained for use; 5, the mutton sauce is put into the flavoring liquid, monosodium glutamate is added, the mixture is boiled and then slowly cooked with low fire, the mixture is naturally cooled, and the mutton flavoring marinade is obtained. The mutton flavoring marinade prepared with the method is tangy in aroma, fragrant in taste and unique in flavor, and has high nutritive value and an excellent physiotherapy healthcare effect; the process is simple, the technology is easy to master, the production efficiency is greatly improved, and the mutton flavoring marinade is suitable for application and popularization.

Description

technical field [0001] The invention relates to an edible marinade and a preparation method thereof, in particular to a mutton seasoning marinade and a preparation method thereof. Background technique [0002] Rice noodles are one of the most common traditional foods in southern my country. People often use this as breakfast. It is made by first soaking the rice, grinding it into a slurry and filtering it dry, putting it into a dough ball and boiling it, and then pressing out the rice noodles, and then Formed into a ball in water. The rice noodles themselves are bland and tasteless. The key lies in the soup used for seasoning, which is the marinade. The taste of the marinade is not only related to the recipe, but also the method of making it. The recipe has been improved, and there are some differences in the stewed marinade. The soup ingredients are single, and basically they are simply made of bone broth with a very low concentration and some seasonings and cooking oil. Mo...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L27/20A23L27/26A23L33/00A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/21
Inventor 姜敏
Owner 姜敏
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