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Sliced boiled mutton and processing method thereof

A processing method and technology of mutton, which is applied in the field of food processing, can solve the problem of single mutton products, achieve the effect of simple production process, reasonable formula, and removal of odor

Inactive Publication Date: 2014-05-14
柳培健
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the current market, mutton products are relatively single, mostly fresh mutton or mutton stewed products. Therefore, a variety of mutton products have been developed to fully meet market demand and give consumers more choices

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A white cut mutton is characterized in that it is composed of the following raw materials in parts by weight:

[0017] Lamb leg meat 80, Digupi 5, Shengzhimu 3, Asparagus 3, Polygonum cuspidatum 2, Zijing 4, Plantain head 3, Baibu 2, Coltsfoot 3, Loquat leaves 4, Chuanbei 3, Nutritional additives 10;

[0018] The nutritional additive is composed of angelica oil, pearl powder and nutmeg powder mixed in a weight ratio of 0.03:4:4.

[0019] The processing method of described white-cut mutton is characterized in that comprising the following steps:

[0020] (1) Peel and wash the leg of lamb, cut it into sections, then put it into a pot, add some water, heat and cook for 20-30 minutes, then remove;

[0021] (2) Add Digupi, Shengzhimu, Asparagus, Polygonum cuspidatum, Zijing, Banana head, Baibu, Coltsfoot, Loquat leaf, and Chuanbei into an appropriate amount of water, heat and decoct to obtain a decoction;

[0022] (3) Add the above-mentioned treated mutton leg into the dec...

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PUM

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Abstract

The invention discloses sliced boiled mutton and a processing method thereof. The sliced boiled mutton is prepared from the following raw materials in parts by weight: 80-100 parts of lamb leg meat, 3-5 parts of cortex lycii radicis, 3-4 parts of raw rhizoma anemarrhenae, 2-3 parts of radix asparagi, 2-4 parts of rhizoma polygoni cuspidati, 3-4 parts of eyes of crows in Ziyang, 2-3 parts of root of Japanese banana, 1-2 parts of radix stemonae, 2-3 parts of tussilago farfara, 2-4 parts of folium eriobotryae, 1-3 parts of bulbus fritillariae cirrhosae and 8-10 parts of nutrition additives. According to the sliced boiled mutton and processing method thereof disclosed by the invention, multiple traditional Chinese medicine components are processed and mixed with the lamb leg meat to obtain the sliced boiled mutton. The method disclosed by the invention is simple and a formula is reasonable; the mutton smell can be removed, and the original flavor of mutton can be maintained; the sliced boiled mutton is a flavor food well received by consumers.

Description

[0001] technical field [0002] The invention relates to white-cut mutton and a processing method thereof, belonging to the technical field of food processing. Background technique [0003] Mutton is a common food on the table in our country, especially in the colder north, it is very popular because of its warm nature. In the current market, mutton products are relatively single, and most of them are fresh mutton or mutton stewed products. Therefore, a variety of mutton products have been developed, which can fully meet market demand and give consumers more choices. Contents of the invention [0004] The invention overcomes the deficiencies in the prior art and provides a white-cut mutton and a processing method thereof. [0005] The present invention is achieved through the following technical solutions: [0006] A white cut mutton is characterized in that it is composed of the following raw materials in parts by weight: [0007] Lamb leg meat 80-100, Digupi 3-5, Shen...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70
CPCA23L13/40A23L13/06A23L33/10A23L33/105A23V2002/00A23V2250/21
Inventor 柳培健
Owner 柳培健
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