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Cabbage radish mutton sauce and preparation method thereof

A technology of mutton sauce and radish, which is applied in food science, food preservation, application, etc., can solve the problems of restricting the development of mutton sauce, poor taste, and mutton easy to get angry, so as to achieve good application prospects, ensure good health and high Use value effect

Inactive Publication Date: 2018-04-24
MAANSHAN SHIYUEFENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Many additives are added to the existing mutton sauce, and the taste is not very good. At the same time, eating mutton is easy to get angry, which brings inconvenience to many people who love to eat mutton, and limits the development of mutton sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of cabbage radish and mutton sauce of the present embodiment comprises the following raw materials in parts by weight:

[0036] 26 parts of cabbage, 24 parts of radish, 18 parts of mutton, 12 parts of rapeseed oil, 6 parts of pepper, 4 parts of onion, 2 parts of Morinda officinalis, 2 parts of Eucommia, 2 parts of licorice, 2 parts of wild chrysanthemum, 1 part of soy sauce, 1 part of ginger 1 part of cinnamon, 1 part of star anise, 1 part of clove, 1 part of table salt, and 1 part of wine.

[0037] Radish in the present embodiment is white radish.

[0038] The wine in this example is a mixture of rice wine and medicinal wine in a weight ratio of 2:1.

[0039] A kind of preparation method of cabbage radish mutton sauce of the present embodiment comprises the following steps:

[0040] Step 1, weighing each component raw material as required;

[0041] Step 2, wash the mutton, soak in cold water for 2 hours, take out and control the water, add it to the pot, add ...

Embodiment 2

[0049] A kind of cabbage radish and mutton sauce of the present embodiment comprises the following raw materials in parts by weight:

[0050] 30 parts of cabbage, 28 parts of radish, 22 parts of mutton, 16 parts of rapeseed oil, 8 parts of pepper, 6 parts of onion, 4 parts of Morinda officinalis, 4 parts of Eucommia, 4 parts of licorice, 4 parts of wild chrysanthemum, 3 parts of soy sauce, 2 parts of ginger 2 parts of cinnamon, 2 parts of star anise, 2 parts of cloves, 2 parts of salt, and 2 parts of wine.

[0051] Radish in the present embodiment is white radish.

[0052] The wine in this example is a mixture of rice wine and medicinal wine in a weight ratio of 2:1.

[0053] A kind of preparation method of cabbage radish mutton sauce of the present embodiment comprises the following steps:

[0054] Step 1, weighing each component raw material as required;

[0055] Step 2, wash the mutton, soak in cold water for 3 hours, take out and control the water, add it to the pot, ad...

Embodiment 3

[0063] A kind of cabbage radish and mutton sauce of the present embodiment comprises the following raw materials in parts by weight:

[0064] 28 parts of cabbage, 26 parts of radish, 20 parts of mutton, 14 parts of rapeseed oil, 7 parts of pepper, 5 parts of onion, 3 parts of Morinda officinalis, 3 parts of Eucommia, 3 parts of licorice, 3 parts of wild chrysanthemum, 2 parts of soy sauce, 1.5 parts of ginger 1.5 parts of cinnamon, 1.5 parts of star anise, 1.5 parts of cloves, 1.5 parts of salt, and 1.5 parts of wine.

[0065] Radish in the present embodiment is white radish.

[0066] The wine in this example is a mixture of rice wine and medicinal wine in a weight ratio of 2:1.

[0067] A kind of preparation method of cabbage radish mutton sauce of the present embodiment comprises the following steps:

[0068] Step 1, weighing each component raw material as required;

[0069] Step 2, wash the mutton, soak in cold water for 2.5 hours, take out and control the water, add it ...

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Abstract

The invention discloses a cabbage radish mutton sauce, which comprises the following raw materials by weight: 26-30 parts of cabbage, 24-28 parts of radish, 18-22 parts of mutton, 12-16 parts of rapeseed oil, 6-8 parts of chili, 4-6 parts of scallion, 2-4 parts of morinda officinalis, 2-4 parts of eucommia, 2-4 parts of licorice, 2-4 parts of wild chrysanthemum, 1-3 parts of soy sauce, 1-2 parts of ginger, 1-2 parts of cinnamon, 1-2 parts of star anise, 1-2 parts of clove, 1-2 parts of salt, and 1-2 parts of liquor. The cabbage radish mutton sauce provided by the invention has the advantages of good taste and high nutritional value, does not cause excessive internal heat after eating, can ensure physical fitness, and has high use value and good application prospects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a cabbage, radish and mutton sauce and a preparation method thereof. Background technique [0002] Sauce originated in China and has a long history. Nowadays, the common sauce is a pasty condiment processed from beans, wheat, fruits, meat or fish and shrimp; during the fermentation process of pickles will produce Lactic acid bacteria are good for digestion and regulation of gastrointestinal function for children, middle-aged and elderly people. They are also a good appetizer. The rich variety of pickles brings people more opportunities to choose different flavors and enriches people's lives. Greatly improved the quality of living standards. [0003] Existing mutton sauce adds a lot of additives, and mouthfeel is not very good, and edible mutton is easy to get angry at the same time, has brought inconvenience to a lot of crowds who love to eat mutton, and limits the devel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L5/20A23L3/01A23L33/00
CPCA23L3/01A23L5/21A23L27/60A23L33/00
Inventor 王德斌
Owner MAANSHAN SHIYUEFENG FOOD
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