Flavored mutton sauce and preparation method thereof

Abstract

The invention relates to the technical field of food processing, and discloses a flavor mutton sauce and a preparation method thereof.The flavor mutton sauce comprises mutton, mutton fat, a flavoring agent, spices, vegetables and nuts, the flavor mutton sauce takes Bayan mutton as a main raw material, and the quality and taste of the product are guaranteed; mutton fat is added, so that the fragrance and the richness of the meat paste are improved; by adding the allium mongolicum with the characteristic of Inner Mongolia and wild leek flowers in Inner Mongolia, the mutton smell of the mutton is effectively removed, and meanwhile, the rich grassland flavor is added; the tsaoko amomum fruit and the fennel are used to further effectively remove the fishy smell of the mutton and increase the aromatic flavor of the mutton sauce; the linseed oil is added, so that the mutton sauce has unique fragrance.

Description

Technical Field

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

[0002] Lamb is rich in nutrients such as protein, fat, vitamins, etc., and has the function of nourishing the body. It is deeply loved by consumers due to its unique flavor and nutritional value. However, the mutton smell has always been one of the factors affecting its widespread consumption. Although there are various mutton products on the market, there are still certain acceptance barriers for consumers who are sensitive to the mutton smell.

[0003] When making dishes, people often use meat sauce, fish sauce or shrimp sauce as condiments to improve the taste of the dishes. At present, there are relatively few types of mutton sauce products on the market, and there are certain limitations in taste and characteristics. Many mutton sauces are not ideal in removing the mutton smell, which affects the flavor of the product.

[0004] Bayannur has a unique natural environment, suitable climate and abundant pasture resources, which provide good conditions for the growth of sheep. Bayannur mutton is tender and delicious, with high protein and low fat, and is a high-quality meat ingredient. Bayannur mutton has a unique regional flavor, which can give mutton sauce products unique quality and characteristics. The grassland flavor is reflected in mutton sauce, which can not only meet consumers' demand for specialty foods, but also promote the regional culture of Inner Mongolia.

[0005] Inner Mongolia has many unique ingredients and seasonings, such as shallots and sesame oil. These special ingredients have unique flavors and nutritional values, which can add rich taste and regional characteristics to mutton sauce. Applying Inner Mongolia's special ingredients to the production of mutton sauce can develop products with unique flavors and market competitiveness. At the same time, it can also promote the processing and utilization of special agricultural products in Inner Mongolia and promote the development of the local economy.

[0006] Although there are many methods for making mutton sauce, they are insufficient in removing the mutton smell and cannot reflect the regional characteristics and unique flavor.

[0007] Therefore, the present invention provides a flavored mutton sauce and a preparation method thereof, in order to solve the above-mentioned problems. Summary of the invention

[0008] In view of this, the present invention provides a flavored mutton sauce and a preparation method thereof, which can give full play to the advantages of Bayannaoer mutton and provide a mutton sauce product with a unique flavor.

[0009] In one aspect, the present invention provides a flavored mutton sauce, comprising:

[0010] Lamb, lamb fat, seasonings, spices, vegetables and nuts.

[0011] Furthermore, the mutton, mutton fat, seasoning, spices, vegetables and nuts are composed of the following raw materials in parts by weight:

[0012] Mutton: 500-600 portions; Mutton fat: 20-30 portions;

[0013] Seasoning: 185-235 parts, the seasoning includes: rice wine: 10-15 parts, fish sauce: 10-15 parts, lemon juice: 10-15 parts, sesame oil: 30-40 parts, bean paste: 60-70 parts, chili: 25-30 parts, cooking wine: 40-50 parts;

[0014] Spices: 145-215 parts, including: onion: 30-50 parts, garlic: 30-50 parts, ginger slices: 30-40 parts, pepper: 8-10 parts, grass fruit: 15-20 parts, fennel: 15-20 parts; star anise: 7-10 parts, bay leaves: 6-8 parts, cinnamon: 4-7 parts;

[0015] Vegetables: 275-325 portions, including: carrots: 60-70 portions, potatoes: 70-80 portions, tomatoes: 80-90 portions; shallots: 50-60 portions; chives: 15-25 portions;

[0016] Nuts: 40-50 portions, the nuts include: 20-25 portions of almonds, 20-25 portions of apricot kernels.

[0017] In another aspect, the present invention also provides a method for preparing a flavored mutton sauce, which is applied to a flavored mutton sauce and comprises the following steps:

[0018] Preparation:

[0019] Mutton pretreatment: wash the mutton, cut it into slices 5 to 19 mm thick and 10 to 20 cm long, blanch it in water to remove the fishy smell, and remove it and drain the water to obtain the pretreated mutton;

[0020] Pretreatment of spices: chop onions, garlic and ginger slices separately to obtain pretreated spices;

[0021] Vegetable pretreatment: carrots, potatoes and tomatoes are cut into 6-8 mm long granular segments to obtain pretreated vegetables;

[0022] Pretreatment of the sand onion: wash the sand onion and cut it into small segments of 20 to 25 mm in length to obtain pretreated sand onion segments;

[0023] Finished product preparation:

[0024] Mixing and frying mutton fat, seasoning, spices, pre-treated mutton, spices and vegetables to obtain a first mixture;

[0025] Adding seasonings, spices and vegetables to the first mixture and stewing the mixture to obtain a second mixture;

[0026] Add nuts and shallot segments into the second mixture, stir-fry for 1-2 minutes to mix evenly, and obtain a flavorful mutton sauce.

[0027] Furthermore, the specific steps of obtaining the first mixture include:

[0028] Put sesame oil and sheep fat in a hot pan with cold oil, add star anise, cinnamon and bay leaves and stir-fry until fragrant;

[0029] Add the pretreated spices and stir-fry;

[0030] Add the pre-treated mutton, carrots, potatoes and tomatoes, and stir-fry;

[0031] Add the fermented black bean paste and chili peppers and stir-fry for 1-2 minutes to mix well.

[0032] Furthermore, the specific steps of obtaining the second mixture include:

[0033] Add shallot segments, chives, peppercorns, tsaoko, fish sauce and fennel to the first mixture, stir-fry for 1-2 minutes to mix well;

[0034] Add lemon juice and bring to a simmer.

[0035] Furthermore, the second mixture is stewed twice before adding nuts and shallot segments, the temperature of the second stewing is 180° C.-220° C., and the time of the second stewing is 15-20 minutes.

[0036] Furthermore, the water temperature during the mutton pretreatment is 15-30°C.

[0037] Furthermore, the stewing time is 1-2 hours, and the stewing temperature is 90-120°C.

[0038] Furthermore, the method also includes: disinfecting the obtained flavored mutton sauce.

[0039] Compared with the prior art, the present invention has the following beneficial effects:

[0040] The flavored mutton sauce of the invention uses Bayannaoer mutton as a main raw material, thereby ensuring the quality and taste of the product; adding mutton fat increases the fragrance and richness of the sauce; adding Inner Mongolian characteristic sand onion and wild leek flowers effectively removes the mutton smell and adds a rich grassland flavor; using tsaoko and fennel further effectively removes the mutton smell and increases the fragrance richness of the mutton sauce; adding sesame oil makes the mutton sauce have a unique fragrance;

[0041] The mutton sauce prepared by the method of the present invention not only has a good effect of removing mutton smell, but also increases the fragrance of the sauce while retaining the original taste of mutton. It also has the characteristic flavor of Inner Mongolia, is rich in nutrition, is convenient to eat, is suitable for a wide range of people, and has great market demand potential.

[0042] The flavored mutton sauce of the invention has abundant and easily available raw materials, has regional characteristics, has broad prospects, and will play a positive role in promoting regional development and increasing farmers' income. DETAILED DESCRIPTION

[0043] The exemplary embodiments of the present disclosure will be described in more detail below. It should be understood that the present disclosure can be implemented in various forms and should not be limited by the embodiments set forth herein. On the contrary, these embodiments are provided to enable a more thorough understanding of the present disclosure and to fully convey the scope of the present disclosure to those skilled in the art. It should be noted that, in the absence of conflict, the embodiments of the present invention and the features in the embodiments can be combined with each other.

[0044] Bayannur has a unique natural environment, suitable climate and abundant pasture resources, which provide good conditions for the growth of sheep. Bayannur mutton is tender and delicious, with high protein and low fat, and is a high-quality meat ingredient. Bayannur mutton has a unique regional flavor, which can give mutton sauce products unique quality and characteristics. The grassland flavor is reflected in mutton sauce, which can not only meet consumers' demand for specialty foods, but also promote the regional culture of Inner Mongolia.

[0045] Inner Mongolia has many unique ingredients and seasonings, such as shallots and sesame oil. These special ingredients have unique flavors and nutritional values, which can add rich taste and regional characteristics to mutton sauce. Applying Inner Mongolia's special ingredients to the production of mutton sauce can develop products with unique flavors and market competitiveness. At the same time, it can also promote the processing and utilization of special agricultural products in Inner Mongolia and promote the development of the local economy.

[0046] Although there are many methods for making mutton sauce, they are insufficient in removing the mutton smell and cannot reflect the regional characteristics and unique flavor.

[0047] The invention provides a flavored mutton sauce, which comprises mutton, mutton fat, seasoning, spices, vegetables, specific regional materials and nuts.

[0048] In the present invention, the mutton, mutton fat, seasoning, spices, vegetables and nuts are composed of the following raw materials in parts by weight:

[0049] Mutton: 500-600 portions; mutton fat: 20-30 portions.

[0050] Seasoning: 185-235 parts, the seasoning includes: rice wine: 10-15 parts, fish sauce: 10-15 parts, lemon juice: 10-15 parts, sesame oil: 30-40 parts, bean paste: 60-70 parts, chili: 25-30 parts, cooking wine: 40-50 parts.

[0051] Spices: 145-215 parts, the spices include: onion: 30-50 parts, garlic: 30-50 parts, ginger slices: 30-40 parts, pepper: 8-10 parts, grass fruit: 15-20 parts, fennel: 15-20 parts; star anise: 7-10 parts, bay leaves: 6-8 parts, cinnamon: 4-7 parts.

[0052] Vegetables: 275-325 portions, including: carrots: 60-70 portions, potatoes: 70-80 portions, tomatoes: 80-90 portions; shallots: 50-60 portions; and leek flowers: 15-25 portions.

[0053] Nuts: 40-50 portions, the nuts include: 20-25 portions of almonds, 20-25 portions of apricot kernels.

[0054] Specifically, the mutton is from Bayannur, the sand onion is from Inner Mongolia, and the chives are wild chives from Inner Mongolia.

[0055] It can be seen that the flavored mutton sauce provided by the present invention uses Bayannaoer mutton as a main ingredient, and is matched with mutton fat, seasonings, spices, vegetables and nuts, etc., and then uses tsaoko, fennel, Inner Mongolia specialty sand onion and Inner Mongolia wild leek flower, which not only effectively removes the mutton smell and enriches the nutritional value of the mutton sauce, but also reflects the regional characteristics of Inner Mongolia and has a unique flavor.

[0056] The embodiment of the present invention provides a method for preparing a flavored mutton sauce, comprising the following steps:

[0057] 1. Preparation:

[0058] Mutton pretreatment: wash the Bayannaoer mutton, cut it into slices 5 to 19 mm thick and 10 to 20 cm long, blanch it in water to remove the fishy smell, and remove it and drain the water to obtain the pretreated mutton.

[0059] Spice pretreatment: chop onion, garlic and ginger slices separately to obtain pretreated spices.

[0060] Vegetable pretreatment: Cut carrots, potatoes and tomatoes into 6-8 mm long granular segments to obtain pretreated vegetables.

[0061] Pretreatment of sand onion: wash the Inner Mongolia specialty sand onion, cut it into small pieces of 20 to 25 mm in length to obtain the pretreated sand onion.

[0062] It can be understood that when pre-processing mutton, the fishy smell can be removed by blanching it with cooking wine, ginger slices, green onions, etc.

[0063] 2. Finished product preparation:

[0064] 1) Mix and stir-fry mutton fat, seasoning, spices, pre-treated mutton, spices and vegetables to obtain a first mixture.

[0065] 2) adding seasonings, spices and vegetables to the first mixture and stewing the mixture to obtain a second mixture.

[0066] 3) Add nuts and shallot segments into the second mixture, stir-fry for 1-2 minutes to mix well, and obtain a flavored mutton sauce.

[0067] It can be seen that the method for preparing a flavored mutton sauce provided by the present invention is to prepare the flavored mutton sauce through three processes of material preparation, frying and stewing, thereby solving the problem of insufficient removal of the mutton smell.

[0068] In the present invention, the specific steps of obtaining the first mixture include:

[0069] Put sesame oil and mutton fat in a hot pan with cold oil, add star anise, cinnamon and bay leaves and stir-fry until fragrant.

[0070] Add the pretreated spices and stir-fry.

[0071] Add the pre-processed mutton, carrots, potatoes and tomatoes, and stir-fry.

[0072] Add the bean paste and chili pepper, stir-fry for 1-2 minutes to mix well, and then you can get the first mixture.

[0073] It can be understood that the frying time can be selected as 8-15 seconds, the stir-frying time can be selected as 20-35 seconds, and the stir-frying time can be selected as 1-2 minutes.

[0074] In the present invention, the specific steps of preparing the second mixture include:

[0075] Add shallot segments, leek flowers, prickly ash, tsaoko, fish sauce and fennel to the first mixture, stir-fry for 1-2 minutes to mix evenly; then add lemon juice and stew to obtain the second mixture.

[0076] It is understandable that the time for stir-frying evenly can also be adjusted according to specific circumstances.

[0077] In the present invention, the second mixture is stewed twice before adding nuts and shallot segments, the temperature of the second stewing is 180° C.-220° C., and the time of the second stewing is 15-20 minutes.

[0078] In the present invention, the water temperature during the mutton pretreatment is 15-30°C, preferably 20°C.

[0079] In the present invention, the stewing time is 1-2 hours, and the stewing temperature is 90-120°C.

[0080] In the present invention, the obtained flavored mutton sauce is disinfected and sterilized.

[0081] It can be seen that the mutton sauce prepared by the method of the present invention not only has a good effect of removing mutton smell, but also increases the aroma of the sauce while retaining the original taste of mutton. It also has the characteristic flavor of Inner Mongolia, is rich in nutrition, is convenient to eat, has abundant and easily available raw materials, has regional characteristics, and will play a positive role in promoting regional development and increasing farmers' income.

[0082] Example 1

[0083] 1. Wash 500 portions of Bayannaoer mutton, cut into slices 5-19 mm thick and 10-20 cm long, pour into a pot with 15°C water temperature, add 40 portions of cooking wine and 20 portions of ginger slices, blanch to remove the fishy smell, boil for two minutes, remove the mutton, drain the water to obtain the pretreated mutton. Chop 30 portions of onions, 30 portions of garlic, and 10 slices of ginger respectively to obtain pretreated spices. Wash 50 portions of Inner Mongolia specialty sand onions, cut into small segments 20-25 mm long to obtain pretreated sand onion segments. Cut 60 portions of carrots, 70 portions of potatoes, and 80 portions of tomatoes into 6-8 mm long granular segments to obtain pretreated vegetables.

[0084] 2. Put 30 parts of sesame oil and 20 parts of mutton fat in a hot pan with cold oil, add 7 parts of star anise, 6 parts of cinnamon, and 4 parts of bay leaves, stir-fry for 10 seconds to bring out the aroma; then add the pre-treated spices and stir-fry for 20 seconds; then add the pre-treated mutton, as well as carrots, potatoes and tomatoes, stir-fry for 1 minute; then add 60 parts of bean paste and 25 parts of chili, stir-fry for 1 minute, and stir-fry evenly to obtain the first mixture.

[0085] 3. Add 50 parts of Inner Mongolian specialty sand onion segments, 15 parts of Inner Mongolian wild chives, 8 parts of pepper, 15 parts of tsaoko, 10 parts of fish sauce and 15 parts of fennel to the first mixture, stir-fry for 1 minute to make it uniform. Then add 10 parts of lemon juice, and then stew at 90°C for 1 hour to obtain the second mixture.

[0086] 4. Stew the second mixture for the second time at a temperature of 180°C for 15 minutes. After the second stewing, add 20 portions of almonds and 20 portions of almonds, then stir-fry for 2 minutes to obtain the flavored mutton sauce.

[0087] 5. Disinfect and sterilize the flavored mutton sauce.

[0088] Example 2

[0089] 1. Wash 600 portions of Bayannaoer mutton, cut into slices 5-19 mm thick and 10-20 cm long, pour into a pot with a water temperature of 15°C, add 45 portions of cooking wine and 20 portions of ginger slices, blanch to remove the fishy smell, boil for two minutes, remove the mutton, drain the water to obtain the pre-treated mutton. Chop 40 portions of onions, 40 portions of garlic, and 15 slices of ginger respectively to obtain pre-treated spices. Wash 55 portions of Inner Mongolia specialty sand onions, cut into small segments of 20-25 mm long to obtain pre-treated sand onion segments. Cut 65 portions of carrots, 75 portions of potatoes, and 85 portions of tomatoes into 6-8 mm long granular segments to obtain pre-treated vegetables.

[0090] 2. Put 35 parts of sesame oil and 25 parts of mutton fat in a hot pan with cold oil, add 8 parts of star anise, 7 parts of cinnamon, and 6 parts of bay leaves, stir-fry for 10 seconds to bring out the aroma; then add the pre-treated spices and stir-fry for 25 seconds; then add the pre-treated mutton, as well as carrots, potatoes and tomatoes, stir-fry for 1 minute; then add 65 parts of bean paste and 30 parts of chili, stir-fry for 1 minute, and stir-fry evenly to obtain the first mixture.

[0091] 3. Add 55 parts of Inner Mongolian specialty sand onion segments, 20 parts of Inner Mongolian wild chives, 8 parts of pepper, 15 parts of tsaoko, 10 parts of fish sauce and 15 parts of fennel to the first mixture, stir-fry for 1 minute to make it uniform. Then add 13 parts of lemon juice, and then stew at 90°C for 1.3 hours to obtain the second mixture.

[0092] 4. Stew the second mixture for the second time at a temperature of 200°C for 18 minutes. After the second stewing, add 22 parts of almonds and 23 parts of almonds, then stir-fry for 2 minutes to obtain the flavored mutton sauce.

[0093] 5. Disinfect and sterilize the flavored mutton sauce.

[0094] Example 3

[0095] 1. Wash 700 portions of Bayannaoer mutton, cut into slices 5-19 mm thick and 10-20 cm long, pour into a pot with 18°C ​​water temperature, add 50 portions of cooking wine and 20 portions of ginger slices, blanch to remove the fishy smell, boil for two minutes, remove the mutton, drain the water to obtain the pre-treated mutton. Chop 50 portions of onions, 40 portions of garlic, and 20 slices of ginger respectively to obtain pre-treated spices. Wash 60 portions of Inner Mongolia specialty sand onions, cut into small segments 20-25 mm long to obtain pre-treated sand onion segments. Cut 70 portions of carrots, 80 portions of potatoes, and 90 portions of tomatoes into 6-8 mm long granular segments to obtain pre-treated vegetables.

[0096] 2. Put 40 parts of sesame oil and 30 parts of mutton fat in a hot pan with cold oil, add 9 parts of star anise, 8 parts of cinnamon, and 7 parts of bay leaves, stir-fry for 15 seconds to bring out the aroma; then add the pre-treated spices and stir-fry for 30 seconds; then add the pre-treated mutton, as well as carrots, potatoes and tomatoes, stir-fry for 1 minute; then add 70 parts of bean paste and 30 parts of chili, stir-fry for 1 minute, and stir-fry evenly to obtain the first mixture.

[0097] 3. Add 60 parts of Inner Mongolian specialty sand onion segments, 23 parts of Inner Mongolian wild chives, 10 parts of pepper, 18 parts of tsaoko, 14 parts of fish sauce and 20 parts of fennel to the first mixture, stir-fry for 1 minute to make it uniform. Then add 10 parts of lemon juice, and then stew at 90°C for 1.5 hours to obtain the second mixture.

[0098] 4. Stew the second mixture for the second time at a temperature of 210°C for 20 minutes. After the second stewing, add 25 portions of almonds and 25 portions of almonds, then stir-fry for 2 minutes to obtain the flavored mutton sauce.

[0099] 5. Disinfect and sterilize the flavored mutton sauce.

[0100] Those skilled in the art should understand that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that the specific implementation modes of the present invention can still be modified or replaced by equivalents, and any modification or equivalent replacement that does not depart from the spirit and scope of the present invention should be included in the scope of protection of the claims of the present invention.

Claims

1. A flavored mutton sauce, characterized in that: include: Lamb, lamb fat, seasonings, spices, vegetables and nuts.

2. The flavored mutton sauce according to claim 1, characterized in that: The mutton, mutton fat, seasoning, spices, vegetables, and nuts are composed of the following raw materials in parts by weight: Mutton: 500-600 portions; Mutton fat: 20-30 portions; Seasoning: 185-235 parts, the seasoning includes: rice wine: 10-15 parts, fish sauce: 10-15 parts, lemon juice: 10-15 parts, sesame oil: 30-40 parts, bean paste: 60-70 parts, chili: 25-30 parts, cooking wine: 40-50 parts; Spices: 145-215 parts, including: onion: 30-50 parts, garlic: 30-50 parts, ginger slices: 30-40 parts, pepper: 8-10 parts, grass fruit: 15-20 parts, fennel: 15-20 parts; star anise: 7-10 parts, bay leaves: 6-8 parts, cinnamon: 4-7 parts; Vegetables: 275-325 portions, including: carrots: 60-70 portions, potatoes: 70-80 portions, tomatoes: 80-90 portions; shallots: 50-60 portions; chives: 15-25 portions; Nuts: 40-50 portions, the nuts include: 20-25 portions of almonds, 20-25 portions of apricot kernels.

3. The method for preparing a flavored mutton sauce according to claim 1, characterized in that: The flavored mutton sauce used in any one of claims 1 to 2 comprises the following steps: Preparation: Mutton pretreatment: wash the mutton, cut it into slices 5 to 19 mm thick and 10 to 20 cm long, blanch it in water to remove the fishy smell, and remove it and drain the water to obtain the pretreated mutton; Pretreatment of spices: chop onions, garlic and ginger slices separately to obtain pretreated spices; Vegetable pretreatment: carrots, potatoes and tomatoes are cut into 6-8 mm long granular segments to obtain pretreated vegetables; Pretreatment of the sand onion: wash the sand onion and cut it into small segments of 20 to 25 mm in length to obtain pretreated sand onion segments; Finished product preparation: Mixing and frying mutton fat, seasoning, spices, pre-treated mutton, spices and vegetables to obtain a first mixture; Adding seasonings, spices and vegetables to the first mixture and stewing the mixture to obtain a second mixture; Add nuts and shallot segments into the second mixture, stir-fry for 1-2 minutes to mix evenly, and obtain a flavorful mutton sauce.

4. The method for preparing a flavored mutton sauce according to claim 3, characterized in that: The specific steps of obtaining the first mixture include: Put sesame oil and sheep fat in a hot pan with cold oil, add star anise, cinnamon and bay leaves and stir-fry until fragrant; Add the pretreated spices and stir-fry; Add the pre-treated mutton, carrots, potatoes and tomatoes, and stir-fry; Add the fermented black bean paste and chili peppers and stir-fry for 1-2 minutes to mix well.

5. The method for preparing a flavored mutton sauce according to claim 3, characterized in that: The specific steps of obtaining the second mixture include: Add shallot segments, chives, peppercorns, tsaoko, fish sauce and fennel to the first mixture, stir-fry for 1-2 minutes to mix well; Add lemon juice and bring to a simmer.

6. The method for preparing a flavored mutton sauce according to claim 3, characterized in that: The second mixture is stewed twice before adding nuts and shallot segments, the temperature of the second stewing is 180° C.-220° C., and the time of the second stewing is 15-20 minutes.

7. The method for preparing a flavored mutton sauce according to claim 3, characterized in that: The water temperature during the mutton pretreatment is 15-30°C.

8. The method for preparing a flavored mutton sauce according to claim 5, characterized in that: The stewing time is 1-2 hours, and the stewing temperature is 90-120°C.

9. The method for preparing a flavored mutton sauce according to claim 3, characterized in that: Also includes: The obtained flavored mutton sauce is sterilized.