Nourishing mutton product with skin and making method thereof

Abstract

The invention discloses a nourishing mutton product with skin. The nourishing mutton product with skin comprises the following raw materials in parts by mass: 1 part of mutton with skin, 0.005 part of codonopsis pilosula, 0.002 part of ginger powder, 0.005 part of red dates, 0.005 part of wolfberries, 0.01 part of ground pepper, 0.01 part of cordyceps militaris, 0.01 part of Chinese angelica powder, 0.01 part of salt, 2.5 parts of sheep bone soup and 0.002 part of monosodium glutamate. The nourishing mutton product with skin disclosed by the invention has the beneficial effects that the mutton made by the method for making the nourishing mutton product with skin can greatly maintain the nutritive value, and the product is unified in taste and attractive in appearance and is suitable for large-scale factory production mode. Therefore, the nourishing mutton product with skin has high nutritive value and economic value.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a nourishing mutton product with skin and a preparation method thereof. Background technique [0002] Mutton is sweet, mild, and tender. Compared with pork and beef, it has less fat and cholesterol. It can not only protect against wind and cold, but also nourish the body. It has therapeutic and tonic effects on general wind-cold cough, chronic bronchitis, deficiency-cold asthma and other symptoms of physical deficiency. But existing method of cooking mutton has some deficiencies, can't effectively utilize the nutritional labeling in the mutton, and because the quality of meat source is not stable, causes the tender degree of meat quality to be different, and gives, because there is no standard ripening time and condiment package, not only can’t achieve uniform taste, but also increases the cost of mutton processing, which brings some inconvenience to consumers. [0003]...

AI Technical Summary

Problems solved by technology

But existing method of cooking mutton has some deficiencies, can't effectively utilize the nutritional labeling in the mutton, and because the quality of meat source is not stable, causes the tender degree of meat quality to be different, and gives, because there is no standard ripening time and condiment package, not only can’t achieve uniform taste, but also increases the cost of mutton processing, which brings some inconvenience to consumers.

[0003] Aiming at the relevant technical problems existing in the prior art, no effective solution has been proposed yet