Manufacture method of preserved selenium-enriched mutton

A production method and mutton technology, which are applied in the field of food processing, can solve the problems of impure color, strange smell of sheep mutton, and coldness, and achieve the effects of high edible value, mellow taste, and refreshing entrance.

Inactive Publication Date: 2018-04-20
广西博白县春福林家庭农场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The shortcomings of the traditional method of mutton are: there are often strange and fishy smells of mutton, and the color is not pure, so it is neglected by some people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The preparation method of selenium-enriched mutton bar of the present invention comprises the following steps:

[0039] A. Take 400g of lamb buttock meat, slice it, add 10g of 20% white wine, 5g of refined salt, 5g of soy sauce, 5g of sugar, 2g of monosodium glutamate, 2g of ginger, 2g of garlic, 2g of white onion, 1g of baking soda, 0.5g of nitrate, and 1 -2 parts, 1g wolfberry fruit, 1g dodder seed, 1g chrysanthemum seed, 1g chrysanthemum flower, 0.1g selenium-enriched yeast, mix well and marinate for 1 hour;

[0040] B. Spread the marinated beef slices one by one, and dry them until 70% dry;

[0041] C. Wash the pot, put in an appropriate amount of tea oil or peanut oil and burn until 80% open, add 2g star anise, 1g grass fruit, 2g ginger, 3g cinnamon, 2g clove, 2g sweet-scented osmanthus, 5g orange peel, 3g peppercorns, 10g coriander root, 1g of ginger, 5g of garlic, 5g of soaked mushrooms, sauté until fragrant, then put in the dried mutton and stir-fry over medium...

Embodiment 2

[0044] The preparation method of selenium-enriched mutton bar of the present invention comprises the following steps:

[0045] A. Take 500g of lamb buttock meat, slice it, add 15g of 25% white wine, 6g of refined salt, 7g of soy sauce, 7g of sugar, 3g of monosodium glutamate, 3g of ginger, 3g of garlic, 3g of white onion, 1.5g of baking soda, 0.6g of nitrate, and Budisma 1.2g, medlar 1.2g, dodder 1.2g, green weed 1.2g, chrysanthemum 1.2g, selenium-enriched yeast 0.12g, mix well and marinate for 1.5 hours;

[0046] B. Spread the marinated beef slices one by one, and dry them until 70% dry;

[0047] C. Wash the pot, put in an appropriate amount of tea oil or peanut oil and burn until 80% open, add 4g star anise, 1.5g grass fruit, 3g sand ginger, 4g cinnamon bark, 3g cloves, 3g osmanthus flower, 6g orange peel, 4g peppercorns, and 12g moss root , 1.5g of ginger, 6g of garlic, 9g of soaked mushrooms, sauté until fragrant, then add the sun-dried mutton and stir-fry over medium hea...

Embodiment 3

[0050] The preparation method of selenium-enriched mutton bar of the present invention comprises the following steps:

[0051] A. Take 600g of lamb buttock meat, slice it, add 20g of 30% liquor, 7g of refined salt, 9g of soy sauce, 9g of sugar, 4g of monosodium glutamate, 4g of ginger, 4g of garlic, 4g of white onion, 2g of baking soda, 0.7g of nitrate, and 1.5 g, 1.5g medlar, 1.5g dodder, 1.5g chrysanthemum, 1.5g chrysanthemum, 0.15g selenium-enriched yeast, mix well and marinate for 1.8 hours;

[0052] B. Spread the marinated beef slices one by one, and dry them until 70% dry;

[0053] C. Wash the pot, put in an appropriate amount of tea oil or peanut oil and burn until 80% open, add 5g star anise, 2g grass fruit, 4g ginger, 5g cinnamon, 4g clove, 4g sweet-scented osmanthus, 7g orange peel, 5g prickly ash, 15g coriander root, 1.8g of ginger, 7g of garlic, 11g of soaked mushrooms, sauté until fragrant, then add the sun-dried mutton and stir-fry over medium heat. Sprinkle a ...

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Abstract

The present invention discloses a manufacture method of preserved selenium-enriched mutton. The manufacture method comprises the steps of mutton pickling, sun-drying, quick-frying, packaging, sterilizing, etc. During the pickling, baijiu, refined salt, soy sauce, white sugar, monosodium glutamate, ginger, garlic, fistular onion stalks, baking soda, a solution containing potassium nitrate or sodiumnitrate and selenium-enriched yeasts are employed. During the quick-frying, star anise, fructus tsaoko, rhizoma kaempferiae, cassia bark, cloves, osmanthus fragrans flowers, orange peel, Chinese prickly ash, rhizoma imperatae, ginger blocks, garlic and soaked dried mushrooms picked in winter are added. The preserved selenium-enriched mutton is fragrant, delicious and tasty; at the same time the seasoning materials can remove smell of mutton, and increase adaptability; and the preserved selenium-enriched mutton is rich in nutrients and high in food value.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for preparing selenium-enriched mutton patties. Background technique [0002] Lamb is one of the most popular meats. Mutton meat is similar to beef, but has a stronger meat flavor; mutton is more tender than pork, and has less fat and cholesterol than pork and beef. Mutton can not only protect against wind and cold, but also nourish the body. Or postpartum physical deficiency and other deficient conditions have therapeutic and tonic effects; mutton is most suitable for eating in winter, so it is called winter tonic and is very popular among people. Li Shizhen pointed out in "Compendium of Materia Medica": "mutton can warm the middle and nourish the deficiency, nourish the middle and replenish qi, appetizer and fitness, nourish the kidney qi, nourish the gallbladder and improve eyesight, cure fatigue and cold, five labors and seven injuries." [0003] Mutton has the char...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L33/16A23L5/41
CPCA23V2002/00A23L5/41A23L13/428A23L33/16A23V2250/1626Y02A40/90
Inventor 张恩林
Owner 广西博白县春福林家庭农场
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