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Leaf mustard meat paste and making method thereof

A production method and mustard green technology, applied in the field of food processing, can solve the problems of inability to commercialize production, different mustard green taste effects, difficult quality assurance, etc., and achieve the effects of simple production, safety, no toxic and side effects, and easy portability.

Inactive Publication Date: 2018-06-29
党宝刚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the different pickling conditions, the taste and effect of the prepared mustard greens are also different, and they are usually only eaten as homemade dishes in rural areas, and cannot be commercially produced, and the quality is difficult to guarantee

Method used

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  • Leaf mustard meat paste and making method thereof

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Experimental program
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Effect test

Embodiment 1

[0032] The present embodiment provides a kind of preparation method of mustard meat sauce, comprises the following steps:

[0033] S101: Slow down, wash and remove the mustard root hairs; then chop the mustard into 0.6cm particles; boil the water in the sandwich pot, put the chopped mustard in boiling water for 4 seconds and cool it down, then chop the mustard Drain excess water and set aside.

[0034] S102: Take a large plate of meat to slow down, and then use a sandwich pot to boil water to blanch the large plate of meat, and then use a pressure cooker to press the meat until it is half-cooked.

[0035] S103: Heat the edible oil, add seasoning, then add green onions and fry until golden brown, then stop the fire, and separate to obtain 500 g of cooking oil. Wherein, and in every kilogram of edible oil, the addition amount of Chinese prickly ash is 27g, the addition amount of aniseed is 33g, the addition amount of Chinese pepper is 8.5g, the addition amount of green onion is...

Embodiment 2

[0039] The present embodiment provides a kind of preparation method of mustard meat sauce, comprises the following steps:

[0040] S101: Slow down, wash and remove the mustard root hairs; then chop the mustard into 0.5cm particles; boil the water in the interlayer pot, put the chopped mustard in boiling water for 3 seconds and cool it down, then chop the mustard Drain excess water and set aside.

[0041] S102: Take a large plate of meat to slow down, and then use a sandwich pot to boil water to blanch the large plate of meat, and then use a pressure cooker to press the meat until it is half-cooked.

[0042] S103: Heat the edible oil, add seasoning, then add green onions and fry until golden brown, then stop the fire, and separate to obtain 500 g of cooking oil. Wherein, and in every kilogram of edible oil, the addition amount of Chinese prickly ash is 30g, the addition amount of aniseed is 30g, the addition amount of Chinese pepper is 6g, and the addition amount of green onio...

Embodiment 3

[0046] The present embodiment provides a kind of preparation method of mustard meat sauce, comprises the following steps:

[0047] S101: Slow down, wash and remove the mustard root hairs; then chop the mustard into 0.7cm particles; boil the water in the interlayer pot, put the chopped mustard in boiling water for 5 seconds and cool it down, then chop the mustard Drain excess water and set aside.

[0048] S102: Take a large plate of meat to slow down, and then use a sandwich pot to boil water to blanch the large plate of meat, and then use a pressure cooker to press the meat until it is half-cooked.

[0049] S103: Heat the edible oil, add seasoning, then add green onions and fry until golden brown, then stop the fire, and separate to obtain 500 g of cooking oil. Wherein, and in every kilogram of edible oil, the addition amount of Chinese prickly ash is 25g, the addition amount of aniseed is 35g, the addition amount of Chinese pepper is 10g, the addition amount of green onion i...

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Abstract

The invention relates to leaf mustard meat paste and a making method thereof. The making method comprises the following steps of S101: pretreating leaf mustard, blanching the pretreated leaf mustard with boiling water, then performing cooling, and removing water for standby application; S102: blanching the meat with boiling water, and then performing treatment to achieve a half-cooked state; S103:heating edible oil, adding seasonings to the heated edible oil, adding green Chinese onions, performing deep frying to obtain golden color, stopping heating, and performing separation to obtain seasoning oil; and S104: performing stir-frying on the meat and hot peppers obtained in S102 with the seasoning oil, then adding the leaf mustard treated in S101, continuing performing stir-frying, then adding paste, continuing performing stir-frying for 5-10s, and finally, obtaining the leaf mustard meat paste. In the making process of the leaf mustard meat paste, selected materials are natural, the seasoning proportion and the seasoning method are scientific, in the making process, salt, monosodium glutamate, green Chinese onions and the like are added, and stir-frying is performed, so that the inequable salty degree of the leaf mustard meat paste can be alleviated; and the meat fragrance can be improved, and besides, the mouth feel of the leaf mustard meat paste is greatly improved and promoted.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to mustard pate and a preparation method thereof. Background technique [0002] As the saying goes: "The way to maintain health is to put food first." Food meets various nutritional needs of the body, and there is an appropriate amount of protein for growth and development, repair and renewal of body tissues, and maintenance of normal physiological functions. As the second largest meat product in my country, beef is second only to pork. Beef has high protein content and low fat content, so it is delicious and popular. It enjoys the reputation of "the favorite of meat". [0003] In addition, mustard is an annual herb of the genus Brassica and Brassica, and its seeds and whole herb are used for medicinal purposes. The resulting oil can be used as mustard oil. The traditional method of using mustard is to harvest mustard rhizomes in autumn, wash them, put them into containers...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 党宝刚
Owner 党宝刚
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