Processing method of nostoc commune mutton sauce

A processing method and technology for vegetable mutton, applied in the field of food processing, can solve the problems that have not yet occurred, and achieve the effects of reducing frying time, increasing color and unique flavor

Inactive Publication Date: 2017-09-08
白娟娟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the applicant understands that there is no meat sauce combining mutton and ground vegetables on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A processing method of ground vegetable mutton sauce is characterized in that it comprises the following steps:

[0022] (1) Take fresh mutton, cut into large pieces, put it in the boiling pot, add water to the mutton, then sprinkle the spices, open the fire to heat the boiling pot, when the water in the pot boils for 1 minute, turn off the fire, and put the mutton Remove, get pre-cooked lamb, set aside;

[0023] The spice is composed of the following parts by weight of raw materials after microwave drying and pulverization: 4 parts of bay leaf, 1 part of mint, 4 parts of pepper, 1 part of star anise, 2 parts of tangerine peel; adding amount of spices is 1-2% of the weight of lamb.

[0024] (3) Take the green onions and ginger, remove the dried leaves and rotten leaves of the green onions, peel off the skin, cut off the roots, wash with water, and cut into large sections, remove the rot and diseased parts of the ginger, and cut into long strips after washing with water , Mix ...

Embodiment 2

[0031] A processing method of ground vegetable mutton sauce is characterized in that it comprises the following steps:

[0032] (1) Take fresh mutton, cut into large pieces, put it in the boiling pot, add water to the mutton, then sprinkle the spices, open the fire to heat the boiling pot, when the water in the pot boils for 1 minute, turn off the fire, and put the mutton Remove, get pre-cooked lamb, set aside;

[0033] The spices are composed of the following parts by weight of raw materials after microwave drying and pulverization: 5 parts of bay leaves, 2 parts of mint, 5 parts of pepper, 2 parts of star anise, 3 parts of tangerine peel; the added amount of spices is 1% of the weight of mutton.

[0034] (4) Take the green onions and ginger, remove the dried leaves and rotten leaves of the green onions, peel off the skin, trim off the roots, wash with water, and cut into large sections, remove the rot and diseased parts of the ginger, and cut into long strips after washing with wat...

Embodiment 3

[0041] A processing method of ground vegetable mutton sauce is characterized in that it comprises the following steps:

[0042] (1) Take fresh mutton, cut into large pieces, put it in the boiling pot, add water to the mutton, then sprinkle the spices, open the fire to heat the boiling pot, when the water in the pot boils for 1 minute, turn off the fire, and put the mutton Remove, get pre-cooked lamb, set aside;

[0043] The spices are composed of the following parts by weight of raw materials after microwave drying and pulverization: 4 parts of bay leaves, 2 parts of mint, 4 parts of pepper, 2 parts of star anise, 2 parts of tangerine peel; the added amount of spices is 1.5% of the weight of mutton.

[0044] (5) Take the green onions and ginger, remove the dried leaves and rotten leaves of the green onions, peel off the skin, trim off the roots, wash with water, and cut into large sections, trim off the rot and diseased parts of the ginger, and cut into long strips after washing with...

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PUM

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Abstract

The invention relates to a processing method of ground vegetable mutton sauce, which comprises the following steps: (1) taking fresh mutton, cutting into large pieces, and precooking to obtain precooked mutton; (2) taking scallions and ginger to prepare and remove fishy ingredients; (3), pre-cooked mutton, steamed and diced; (4), fried mutton in soybean oil; (5), chopped fresh ground vegetables; (6), heated with peanut oil, dried red pepper and water (7) Heat the boiled material to 150-160°C, then add fried lamb and stir fry, add chili sauce and continue to stir fry, finally add chopped ground vegetables, finally add salt and chicken essence, stir evenly, after cooling, measure , Packing and then making the ground vegetable mutton sauce. In the production method of the mutton sauce of the present invention, the mutton is combined with the ground vegetables, and the prepared mutton sauce not only retains the nutrition of the ground vegetables, but also is rich in the deliciousness of the beef, and does not use alcohol to remove the fishy smell of the mutton during the production process , can still make delicious mutton sauce.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of ground vegetable mutton sauce. Background technique [0002] Recipe: also known as ground ears, lichens, ground root vegetables, ground bark fungus, Tripterygium spp., Diruaner, sweet potato peel, etc. It is a combination of fungi and algae. It usually grows in dark and humid places, dark black, a bit like bubbles Soft black ground vegetable. Root vegetables are rich in protein, vitamins and minerals such as phosphorus, zinc and calcium. Scientists from Israel Weizmann Research have found that a component of Root vegetables can inhibit the activity of acetylcholinesterase in the human brain. It can have curative effect on Alzheimer's disease. The nutritional value of mutton is very high. It can be used as a food therapy for those with insufficient kidney yang, weak waist and knees, cold pain in the abdomen, and insufficient fatigue. Lamb is very benefi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L13/10A23L19/00A23L5/20
CPCA23L27/60A23L5/20A23L5/21A23L13/10A23L19/09
Inventor 白娟娟
Owner 白娟娟
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