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Mutton sauce

A technology for mutton sauce and mutton rolls, applied in the field of mutton sauce, can solve the problems of being unsuitable for Hui people, being left out, easy to get angry, etc., and achieving the effects of easy procurement, improving taste, and improving osteoporosis

Pending Publication Date: 2020-08-25
江苏美鑫食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, mutton has an unpleasant smell of mutton, so it is neglected by some people. When making mutton sauce, cooking wine is usually added to remove the smell of mutton, but it is not suitable for Hui people to use; and mutton belongs to warming. Non-toxic ingredients, not suitable for summer use, easy to get angry

Method used

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Comparison scheme
Effect test

Embodiment 1

[0026] The invention provides a mutton sauce, which comprises the following raw materials in parts by weight: 150 parts of soybean oil, 70 parts of dried fragrant, 40 parts of mutton rolls, 30 parts of soybean paste, 25 parts of tea oil, 15 parts of green onions, 13 parts of cumin, and ebony juice 9 parts, 8 parts ginger, 8 parts chicken essence, 1 part sugar.

[0027] Concrete, the preparation method of mutton sauce is as follows:

[0028] Step 1: Take 4 parts of ebony juice, 5 parts of ginger and 40 parts of mutton rolls, mix them, and marinate for 30 minutes;

[0029] Step 2: Place 40 parts of marinated mutton rolls, 15 parts of scallions, 3 parts of ginger, 70 parts of dried fragrant, and 30 parts of soy sauce into a blender and crush them for later use;

[0030] Step 3: Pour 150 parts of soybean oil into the pot. When the oil temperature rises to 90 degrees, add 15 parts of crushed green onions and 3 parts of crushed ginger to the oil pot, and fry for 5 minutes;

[0031...

Embodiment 2

[0038] The invention provides a mutton paste, which comprises the following raw materials in parts by weight: 165 parts of soybean oil, 85 parts of dried fragrant, 45 parts of mutton rolls, 33 parts of soybean paste, 27 parts of tea oil, 17 parts of green onions, 14 parts of cumin, black plum juice 10 parts, 8.5 parts of ginger, 8.5 parts of chicken essence, and 1.5 parts of white sugar.

[0039] Concrete, the preparation method of mutton sauce is as follows:

[0040] Step 1: Take 5 parts of ebony juice, 5.5 parts of ginger and 45 parts of mutton rolls, and marinate for 34 minutes;

[0041] Step 2: Place 45 parts of marinated mutton rolls, 17 parts of scallions, 3 parts of ginger, 85 parts of dried fragrant, and 33 parts of soy sauce into a blender and crush them for later use;

[0042] Step 3: Pour 165 parts of soybean oil into the pot. When the oil temperature rises to 95 degrees, add 17 parts of crushed green onions and 3 parts of crushed ginger to the oil pot, and fry for...

Embodiment 3

[0050] The invention provides a mutton sauce, which comprises the following raw materials in parts by weight: 175 parts of soybean oil, 95 parts of dried fragrant, 50 parts of mutton rolls, 35 parts of soybean paste, 29 parts of tea oil, 18 parts of green onions, 15 parts of cumin, and ebony juice 11 parts, 9 parts of ginger, 9 parts of chicken essence, and 2 parts of white sugar.

[0051] Concrete, the preparation method of mutton sauce is as follows:

[0052] Step 1: Take 6 parts of ebony juice, 6 parts of ginger and 50 parts of mutton rolls, mix them, and marinate for 39 minutes;

[0053] Step 2: Place 50 parts of marinated mutton rolls, 18 parts of scallions, 3 parts of ginger, 95 parts of dried fragrant, and 35 parts of soy sauce into a blender and crush them for later use;

[0054] Step 3: Pour 175 parts of soybean oil into the pot. When the oil temperature rises to 100 degrees, add 18 parts of crushed shallots and 3 parts of crushed ginger to the oil pot, and fry for 7...

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Abstract

The invention relates to mutton sauce which comprises the following raw materials in parts by weight: 150-200 parts of soybean oil, 70-120 parts of smoked bean curd, 40-60 parts of mutton rolls, 30-40parts of soybean paste, 25-35 parts of tea oil, 15-20 parts of green Chinese onions, 13-17 parts of cumin, 9-13 parts of dark plum juice, 8-10 parts of ginger, 8-10 parts of chicken essence and 1-3 parts of white sugar. Food materials of the mutton sauce disclosed by the invention are simple and are easy to purchase, and the prepared mutton sauce has a very high nutritional value and a health-care effect. Meanwhile, the prepared mutton sauce is fresh, cool and not greasy to eat, is suitable for being eaten all the year round, can promote the appetite, and can be eaten by old people and children. In addition, the raw material smoked bean curd used in the product is perfectly combined with mutton, the tastes supplement each other and are fused with each other, and the fragrance of cumin isadded, so that the mutton sauce can achieve the optimal taste, and the eating effect is better.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a mutton sauce. Background technique [0002] Mutton, warm in nature, can be divided into goat, sheep, and wild lamb. In ancient times, mutton was called pork, pork, and pork. It can not only resist wind and cold, but also nourish the body. It is suitable for general wind-cold cough, chronic bronchitis, asthma due to deficiency cold, impotence due to kidney deficiency, cold pain in the abdomen, weakness and fear of cold, sore waist and knees, yellow and emaciated complexion, deficiency of both qi and blood, and post-illness. Or postpartum physical deficiency and other deficient conditions have therapeutic and tonic effects, and are most suitable for eating in winter, so they are called winter tonics and are very popular among people. The mutton sauce made of mutton as the main ingredient is even more popular among consumers. favorite. [0003] However, mutton has an unpleasant sme...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L13/60A23L13/40A23L33/10A23L3/3472A23C20/02A23L11/50
CPCA23L27/60A23L13/67A23L13/428A23L13/43A23L33/10A23L3/3472A23C20/025A23V2002/00A23V2200/306A23V2200/14A23V2200/16A23V2200/10A23V2250/18
Inventor 舒德昌
Owner 江苏美鑫食品科技有限公司
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