Mutton sauce with purple perilla flavor and preparation method of mutton sauce

Abstract

The invention discloses a purple perilla flavored mutton sauce and a preparation method thereof, and belongs to the field of sauce products, the purple perilla flavored mutton sauce is prepared from the following raw materials and auxiliary materials in parts by weight: 10-50 parts of purple perilla, 180-220 parts of mutton and 20-60 parts of pecan; the auxiliary materials comprise 60-100 parts of rapeseed oil, 13-15 parts of garlic, 13-15 parts of fresh ginger, 13-15 parts of green onion, 20-22 parts of bean halves, 25-27 parts of hot and spicy sauce, 6-8 parts of corn starch, 6-8 parts of white granulated sugar, 10-12 parts of yellow wine, 2-4 parts of cinnamon, 2-4 parts of radix angelicae, 6-8 parts of Chinese prickly ash and 2-4 parts of star anise. According to the mutton sauce provided by the invention, the purple perilla and the hickory nuts are added, so that the mutton sauce is better in mouth feel and flavor, and the mutton sauce is good in oxidation resistance and antibacterial ability, and has advantages in preservation.

Description

Technical Field

[0001] The invention relates to the field of sauce products, and in particular to a basil flavored mutton sauce and a preparation method thereof. Background Art

[0002] People's daily life is inseparable from food and its auxiliary materials. People's requirements for its taste and nutrition are gradually increasing. The food and auxiliary materials on the market can no longer meet people's daily needs. Highly nutritious and health-preserving foods are increasingly favored by consumers. Sauce foods originated in China and have a long history. They have many varieties, rich nutrition, delicious taste, and convenient eating. They are deeply favored by consumers all over the world. However, there are very few products related to mutton sauce. Most of what we see are related products of beef sauce. There is a lack of products based on mutton in the sauce products, which is a pity for mutton lovers. The development of new mutton sauce products is a major breakthrough, but the preservation of mutton sauce is also particularly important. Summary of the invention

[0003] The invention aims to overcome the deficiencies of the prior art and provide a basil flavored mutton sauce and a preparation method thereof.

[0004] The objective of the present invention is achieved through the following technical solutions: A basil flavored mutton sauce is prepared by using raw materials and auxiliary materials. In parts by weight, the raw materials include 10-50 parts of basil, 180-220 parts of mutton and 20-60 parts of pecans; the auxiliary materials include 60-100 parts of rapeseed oil, 13-15 parts of garlic, 13-15 parts of ginger, 13-15 parts of green onions, 20-22 parts of broad beans, 25-27 parts of spicy sauce, 6-8 parts of corn starch, 6-8 parts of white sugar, 10-12 parts of rice wine, 2-4 parts of cinnamon, 2-4 parts of angelica, 6-8 parts of pepper and 2-4 parts of star anise.

[0005] The preparation method of the mutton sauce comprises the following steps: chopping the raw materials and auxiliary materials for later use; pouring rapeseed oil into a pot and heating it, adding prepared onions, ginger and garlic into the pot when the oil temperature is 80% hot, stir-frying to bring out the aroma, then adding bean paste and spicy sauce to stir-fry to bring out the sauce aroma, adding the prepared mutton to stir-fry, and then adding pecans and perilla in sequence; adding white sugar, rice wine, cinnamon, angelica, pepper and star anise for seasoning, boiling for 2-4 minutes, simmering over low heat to reduce the sauce, adding chicken essence, monosodium glutamate and salt to enhance the flavor before serving; and adding corn starch and water-mixed sauce to thicken the sauce during the cooking process.

[0006] Choose fresh mutton, wash it, remove the tendons, fascia and fat, put it into a pot and blanch it. Put the blanched mutton into the broth and cook it until it is 90% done.

[0007] Specifically, the above-mentioned broth is made from mutton bones and pork bones.

[0008] The pecans are peeled dried walnuts, and the perilla is perilla powder.

[0009] The beneficial effects of the present invention are: The mutton sauce provided by the invention is added with basil and walnut, and has better taste and flavor; the mutton sauce has good antioxidant and antibacterial abilities, and has advantages in preservation. BRIEF DESCRIPTION OF THE DRAWINGS

[0010] Figure 1 Flow chart for cooking and canning mutton sauce; Figure 2 This is the MDA test result diagram; Figure 3 This is the result of the total colony count test. DETAILED DESCRIPTION

[0011] The technical solution of the present invention will be clearly and completely described below in conjunction with the embodiments. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative work are within the scope of protection of the present invention.

[0012] Pre-treatment of mutton: Crush the cleaned pork and mutton bones so that the bone marrow can be integrated into the soup, add appropriate amount of cleaned scallions and ginger (slice or smash the ginger, tie the scallions and put them in the pot), add water and boil for more than 3 hours to obtain the broth for later use. Choose fresh mutton, remove the tendons, fascia, and fat after washing, put it in the pot and blanch it to remove blood and foam. It is best to cut the meat into pieces without obvious red inside. Put the blanched mutton into the pre-cooked broth and cook until it is 90% cooked, remove it and dry it, and cut it into visible pieces of 0.3~0.5cm after cooling, and set aside.

[0013] Pecan pretreatment: Select high-quality pecan raw materials, put them into an oven to bake and dry, cool them to make them brittle, and rub them to remove the skin. Chop the pecans after removing the skin into visible pieces of about 0.5 cm for later use. The pecans in this embodiment come from Nanjiang County, Bazhong.

[0014] Perilla powder is used for perilla.

[0015] Processing of other auxiliary materials: Wash the garlic, peel it, smash it and cut it into minced garlic; wash the fresh onion with water, peel it and cut it into 0.3cm onion cubes.

[0016] The raw materials and auxiliary materials in the present invention are all purchased from local supermarkets.

[0017] The instruments involved are: 220mL four-rotation glass jar (Xuzhou Hualian Glass Products Co., Ltd.); DH-2082 induction cooker (Hubei Melada Electric Appliance Group); OOP-243 electronic balance (Shanghai Precision Scientific Instrument Co., Ltd.); AB-323 analytical balance (Shanghai Hikvision Electronic Instrument Factory); oven (Suzhou Howelle Oven Equipment Co., Ltd.); stainless steel pot; stainless steel knife; spectrophotometer; constant temperature oscillator; constant temperature water bath.

[0018] Embodiment 1: Pour 60g rapeseed oil into the pot and heat it. When the oil temperature is 80% hot, add 13g prepared onion, 13g ginger and 13g garlic into the pot, stir-fry until fragrant, then add 20g bean paste and 25g spicy sauce, stir-fry until the sauce is fragrant, then add 180g prepared mutton and stir-fry for about 5 minutes, then add 20g pecan and 10g perilla powder in turn; add 6g white sugar, 10g rice wine, 2g cinnamon, 2g angelica, 4g pepper, and 2g star anise for seasoning, boil for 2 minutes, take 6g corn starch and add water to prepare corn starch juice, add corn starch juice to thicken during the cooking process, simmer over low heat, add chicken essence, MSG and salt to enhance the flavor before serving, and stir well to obtain perilla flavored mutton sauce.

[0019] Embodiment 2: Pour 70g of rapeseed oil into the pot and heat it. When the oil temperature is 80% hot, add 13g of prepared onion, 14g of ginger and 15g of garlic into the pot, stir-fry until fragrant, then add 21g of bean paste and 25g of spicy sauce, stir-fry until the sauce is fragrant, then add 190g of prepared mutton and stir-fry for about 5 minutes, then add 30g of pecans and 20g of perilla powder in turn; add 7g of white sugar, 10g of rice wine, 2g of cinnamon, 2g of angelica, 4g of pepper, and 2g of star anise for seasoning, boil for 3 minutes, take 6g of corn starch and add water to prepare corn starch juice, add corn starch juice to thicken during the cooking process, simmer over low heat, add chicken essence, MSG and salt to enhance the flavor before serving, and stir well to obtain perilla flavored mutton sauce.

[0020] Embodiment three: Pour 80g of rapeseed oil into the pot and heat it. When the oil temperature is 80% hot, add 14g of prepared onion, 15g of ginger and 14g of garlic into the pot, stir-fry until fragrant, then add 20g of bean paste and 26g of spicy sauce, stir-fry until the sauce is fragrant, then add 200g of prepared mutton and stir-fry for about 6 minutes, then add 40g of pecans and 30g of perilla powder in turn; add 6g of white sugar, 11g of rice wine, 3g of cinnamon, 3g of angelica, 6g of pepper, and 3g of star anise for seasoning, boil for 3 minutes, take 7g of corn starch and add water to prepare corn starch juice, add corn starch juice to thicken during the cooking process, simmer over low heat, add chicken essence, MSG and salt to enhance the flavor before serving, and stir well to obtain perilla flavored mutton sauce.

[0021] Embodiment 4: Pour 90g of rapeseed oil into the pot and heat it. When the oil temperature is 80% hot, add 15g of prepared onion, 14g of ginger and 13g of garlic into the pot, stir-fry until fragrant, then add 21g of bean paste and 26g of spicy sauce, stir-fry until the sauce is fragrant, then add 210g of prepared mutton and stir-fry for about 7 minutes, then add 50g of pecans and 40g of perilla powder in turn; add 8g of white sugar, 11g of rice wine, 3g of cinnamon, 3g of angelica, 6g of pepper, and 3g of star anise for seasoning, boil for 4 minutes, take 7g of corn starch and add water to prepare corn starch juice, add corn starch juice to thicken during the cooking process, simmer over low heat, add chicken essence, MSG and salt to enhance the flavor before serving, and stir well to obtain perilla flavored mutton sauce.

[0022] Embodiment five: Pour 100g rapeseed oil into the pot and heat it. When the oil temperature is 80% hot, add 15g prepared onion, 15g ginger and 15g garlic into the pot, stir-fry until fragrant, then add 22g bean paste and 27g spicy sauce, stir-fry until the sauce is fragrant, then add the prepared 220g mutton and stir-fry for about 5 minutes, then add 60g pecans and 50g perilla powder in turn; add 8g white sugar, 12g rice wine, 4g cinnamon, 4g angelica, 8g pepper, and 4g star anise for seasoning, boil for 4 minutes, take 8g corn starch and add water to prepare corn starch juice, add corn starch juice to thicken during the cooking process, simmer over low heat, add chicken essence, MSG and salt to enhance the flavor before serving, and stir well to obtain perilla flavored mutton sauce.

[0023] Comparative Example: Different from Example 3, under the same conditions of raw materials, ingredients and processing methods, mutton sauce is cooked without adding perilla powder and pecans.

[0024] Sensory evaluation of mutton sauce: Invite 10 people to form an evaluation team, and before the sensory evaluation, the evaluation team members are given simple training on sensory evaluation and knowledge training on basil sauce, so as to make a correct sensory evaluation of the standard product to be evaluated. During the evaluation, according to the sensory evaluation criteria in Table 1, the mutton sauce prepared in the embodiment and the comparative example is comprehensively scored in terms of color, flavor, shape and taste, and the average score obtained is the final score of the sensory evaluation. The scoring results are shown in Table 2.

[0025] Table 1 Sensory evaluation criteria Table 2 Sensory evaluation results Detection indicators: Canning and sterilization: After the sauce prepared in the embodiment and the comparative example is fully stirred, it is put into a four-turn glass bottle after disinfection (after washing the glass jar, sterilize it in a water bath for 30 minutes) while it is hot, and the top gap of about 5 mm is retained in the jar. After filling, the canned glass bottle is placed in a water bath for heating, and the bottle cap is tightly sealed when the center temperature of the sauce in the bottle reaches about 85 ° C. After treatment, continue to place it in a 90 ° C water bath for heating and sterilization for 10 minutes. After the canned mutton sauce is sterilized, it is quickly cooled in sections to below 40 ° C to obtain the canned mutton sauce product. Samples of canned mutton sauce were taken on the 0th, 3rd, 6th, 9th, 12th, and 15th days, and the MDA value and total colony count of the samples were determined. The measurement results are shown in Figures 2 and 3.

[0026] in conclusion: The mutton sauce provided by the invention has good taste, flavor, antioxidant capacity and antibacterial capacity.

[0027] The above is only a preferred embodiment of the present invention. It should be understood that the present invention is not limited to the form disclosed herein, and should not be regarded as excluding other embodiments, but can be used in various other combinations, modifications and environments, and can be modified within the scope of the concept described herein through the above teachings or the technology or knowledge of the relevant field. The changes and modifications made by those skilled in the art shall not deviate from the spirit and scope of the present invention, and shall be within the scope of protection of the claims attached to the present invention.

Claims

1. A basil flavored mutton sauce, characterized by: The dish is prepared using raw materials and auxiliary materials. In parts by weight, the raw materials include 10-50 parts of perilla, 180-220 parts of mutton and 20-60 parts of pecans; the auxiliary materials include 60-100 parts of rapeseed oil, 13-15 parts of garlic, 13-15 parts of ginger, 13-15 parts of green onions, 20-22 parts of broad beans, 25-27 parts of spicy sauce, 6-8 parts of corn starch, 6-8 parts of white sugar, 10-12 parts of rice wine, 2-4 parts of cinnamon, 2-4 parts of angelica, 4-8 parts of pepper and 2-4 parts of star anise.

2. A method for preparing the mutton sauce according to claim 1, characterized in that: The method comprises the following steps: chopping raw materials and auxiliary materials for later use; pouring rapeseed oil into a pot and heating it, adding prepared onions, ginger and garlic into the pot when the oil temperature is 80% hot, stir-frying to bring out fragrance, then adding bean paste and spicy sauce to bring out sauce fragrance, adding prepared mutton to stir-fry, and then adding pecans and perilla in sequence; adding white sugar, rice wine, cinnamon, angelica, pepper and star anise for seasoning, boiling for 2-4 minutes, reducing the sauce over low heat, adding chicken essence, monosodium glutamate and salt to enhance the freshness and flavor before serving; and adding sauce prepared by corn starch and water to thicken the sauce during the cooking process.

3. The preparation method according to claim 2, characterized in that: The mutton is fresh mutton, which is washed, tendons, fascia and fat are removed, and the mutton is put into a pot for blanching, and the blanched mutton is put into broth and cooked until it is 90% done.

4. The preparation method according to claim 3, characterized in that: The broth is made from mutton bones and pork bones.

5. The preparation method according to claim 2, characterized in that: The pecans are peeled dry walnuts.

6. The preparation method according to claim 2, characterized in that: The perilla is selected from perilla powder.

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