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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 a nostoc commune mutton sauce. The processing method comprises the following steps of (1) taking fresh mutton, cutting the taken mutton into mutton blocks, and pre-cooking the mutton blocks to obtain pre-cooked mutton; (2) taking scallions and ginger to make deodorization materials; (3) steaming the pre-cooked mutton, and cutting the steamed mutton into diced mutton; (4) deep-frying the diced mutton with soybean oil; (5) taking fresh nostoc commune, and cutting up the taken nostoc commune; (6) taking peanut oil, dry red chili and water, and performing heating for decoction to obtain decocted materials; and (7) heating the decocted materials to 150-160 DEG C, then adding the deep-fried mutton, performing stir-frying, adding a chili sauce, continuing stir-frying, finally adding the cut-up nostoc commune, table salt and chicken essence, performing uniform stirring, performing cooling, performing measurement, and performing packaging so as to obtain the nostoc commune mutton chili. According to the making method of the mutton sauce, the mutton and the nostoc commune are combined, so that the made mutton sauce not only reserves the nutrients of the nostoc commune but also is rich in delicious taste of the mutton; and in the making process, deodorization treatment is not performed on the mutton with wine, but a fresh, fragrant and delicious mutton sauce can still be made.

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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