CN104187826A - Sweet osmanthus flavor donkey meat ball and preparation method thereof - Google Patents
Sweet osmanthus flavor donkey meat ball and preparation method thereof Download PDFInfo
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- CN104187826A CN104187826A CN201410322000.3A CN201410322000A CN104187826A CN 104187826 A CN104187826 A CN 104187826A CN 201410322000 A CN201410322000 A CN 201410322000A CN 104187826 A CN104187826 A CN 104187826A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
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- 240000007124 Brassica oleracea Species 0.000 abstract 1
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- 229940126672 traditional medicines Drugs 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 8
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
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- 230000001914 calming effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention discloses a sweet osmanthus flavor donkey meat ball and a preparation method thereof, and the sweet osmanthus flavor donkey meat ball comprises the following components by weight: 220-240 parts of donkey meat, 10-14 parts of dry sweet osmanthus, 8-12 parts of wax gourd, 6-10 parts of purple cabbage, 4-6 parts of black rice juice, 3-5 parts of peanut juice, 6-8 parts of sesame crisp, 3-5 parts of soft white sugar, 2-5 parts of ganoderma lucidum spore powder, 2-4 parts of boxthorn leaf, 1-3 parts of chrysanthemum, 1-3 parts of prunella spike, 2-4 parts of rhus chinensis, 3-5 parts of veronica anagallis, 2-3 parts of salt, 0.5-1.5 parts of monosodium glutamate, 1-2 parts of ginger powder, 1-2 parts of pepper powder, 4-6 parts of cooking wine and 14-16 parts of an assistant. According to the technological process, the dry sweet osmanthus is added into the donkey meat, so that the donkey meat ball can send the sweet osmanthus fragrance; by use of the boxthorn leaf and other Chinese traditional medicines, the sweet osmanthus flavor donkey meat ball has the heat clearing and detoxifying and other health effects, and in addition, vegetable materials guarantee diversification of donkey meat pill nutrition.
Description
?
technical field:
The present invention relates generally to field of food, relates in particular to a kind of sweet osmanthus taste donkey burger and preparation method thereof.
background technology:
As the saying goes " day pliosaur meat, on the ground donkey meat ", the words is the good reputation to donkey meat, and the unsaturated fatty acid content of donkey meat, the especially linoleic acid of biological value extra-high-speed, linolenic content are all far away higher than pork, beef.Donkey meat is a kind of high protein, low fat, low cholesterol meat.The traditional Chinese medical science thinks, donkey meat nature and flavor are sweet cool, the effect of have benefiting qi and nourishing blood, nourishing and strengthening vital, calming the nerves.
At present, the conventional cooking methods of donkey meat is for stewing in clear soup, braised in soy sauce, stir-fry or salt sauce.The taste of the donkey meat of preparing is more single, and nutritive value is also more single.
summary of the invention:
The object of the invention is exactly in order to make up the defect of prior art, and a kind of sweet osmanthus taste donkey burger and preparation method thereof is provided, and it has special taste, the advantage of multiple health effect.
The present invention is achieved by the following technical solutions:
A sweet osmanthus taste donkey burger, is characterized in that: the component that includes following weight portion: donkey meat 220-240, dried sweet-scented osmanthus 10-14, wax gourd 8-12, purple wild cabbage 6-10, black rice sauce 4-6, peanut juice 3-5, sesame cake 6-8, soft white sugar 3-5, lucidum spore powder 2-5, folium lycii 2-4, chrysanthemum 1-3, selfheal 1-3, Chinese sumac 2-4, water speedwell 3-5, salt 2-3, monosodium glutamate 0.5-1.5, ginger powder 1-2, pepper powder 1-2, cooking wine 4-6 and auxiliary agent 14-16;
In auxiliary agent, the weight proportion of each raw material components is: pigskin fourth 20-30, hawthorn powder 4-6, bitter dish Ultramicro-powder 3-5, emblic 2-4, tsaoko 1-3, mango core 3-5, pepper bud 6-8, Chinese goldthread leaf 2-4, rice galingale herb 1-3, male and female grass 2-4, honey 4-6, fresh lotus root 6-8, dried apricot 5-7, Yoghourt 3-5, apple petal 3-5;
The preparation method of auxiliary agent is:
One, emblic, tsaoko, mango core, pepper bud, Chinese goldthread leaf, rice galingale herb and male and female grass are mixed, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain filtered juice;
Two, pigskin fourth is placed in filtered juice to slow fire boiling 20-30 minute;
Three, pull pigskin fourth out and mince, then sprinkle hawthorn powder and bitter dish Ultramicro-powder, mix thoroughly, then fill in fresh lotus root hole after evenly admixing dried apricot; On fresh lotus root surface, coat successively after Yoghourt and honey, be placed on steamer and steam 30-40 minute, described apple petal is immersed in the hot water in steamer;
Four, last, the lotus root piece after boiling is cooling, dry, pulverize and obtain auxiliary agent.
A preparation method for sweet osmanthus taste donkey burger, is characterized in that: comprise the following steps:
One, folium lycii, chrysanthemum, selfheal, Chinese sumac and water speedwell are mixed, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain clearing heat and detoxicating filtered juice;
Two, wax gourd is cut into piece, by purple wild cabbage chopping, after both are mixed, adds black rice sauce, peanut juice, auxiliary agent and lucidum spore powder, mix thoroughly, obtain vegetable materials;
Three, sesame cake is ground, admix soft white sugar, dried sweet-scented osmanthus, obtain sesame cake and mix broken end.
Four, by the stripping and slicing of donkey meat, put into clearing heat and detoxicating filtered juice and soak 50-60 minute, pull out, admix sesame cake and mix broken end, vegetable materials, salt, monosodium glutamate, ginger powder, pepper powder and cooking wine, rub, mix thoroughly, add in ball machine, adjust ball size, the hot water that a ball for moulding is put into 80-100 ° boils to levitating, by a ball for levitating put into cold water cooling after, more cooling rapidly, obtain donkey burger.Stir, pickle 20-30 minute.
Male and female grass is the herb of goatweed Herba linderniae oblongae.
Advantage of the present invention is:
In technique of the present invention, in donkey meat, add dried sweet-scented osmanthus, make to give out in donkey burger the fragrance of sweet osmanthus; Use the plurality of Chinese such as folium lycii, make it possess the clearing heat and detoxicating health-care efficacy of Denging, in addition, vegetable materials has guaranteed the variation of donkey burger nutrition.
the specific embodiment:
A sweet osmanthus taste donkey burger, includes the component of following weight portion: donkey meat 220-240, dried sweet-scented osmanthus 10-14, wax gourd 8-12, purple wild cabbage 6-10, black rice sauce 4-6, peanut juice 3-5, sesame cake 6-8, soft white sugar 3-5, lucidum spore powder 2-5, folium lycii 2-4, chrysanthemum 1-3, selfheal 1-3, Chinese sumac 2-4, water speedwell 3-5, salt 2-3, monosodium glutamate 0.5-1.5, ginger powder 1-2, pepper powder 1-2, cooking wine 4-6 and auxiliary agent 14-16;
In auxiliary agent, the weight proportion of each raw material components is: pigskin fourth 20-30, hawthorn powder 4-6, bitter dish Ultramicro-powder 3-5, emblic 2-4, tsaoko 1-3, mango core 3-5, pepper bud 6-8, Chinese goldthread leaf 2-4, rice galingale herb 1-3, male and female grass 2-4, honey 4-6, fresh lotus root 6-8, dried apricot 5-7, Yoghourt 3-5, apple petal 3-5;
The preparation method of auxiliary agent is:
One, emblic, tsaoko, mango core, pepper bud, Chinese goldthread leaf, rice galingale herb and male and female grass are mixed, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain filtered juice;
Two, pigskin fourth is placed in filtered juice to slow fire boiling 20-30 minute;
Three, pull pigskin fourth out and mince, then sprinkle hawthorn powder and bitter dish Ultramicro-powder, mix thoroughly, then fill in fresh lotus root hole after evenly admixing dried apricot; On fresh lotus root surface, coat successively after Yoghourt and honey, be placed on steamer and steam 30-40 minute, described apple petal is immersed in the hot water in steamer;
Four, last, the lotus root piece after boiling is cooling, dry, pulverize and obtain auxiliary agent.
A preparation method for sweet osmanthus taste donkey burger, comprises the following steps:
One, folium lycii, chrysanthemum, selfheal, Chinese sumac and water speedwell are mixed, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain clearing heat and detoxicating filtered juice;
Two, wax gourd is cut into piece, by purple wild cabbage chopping, after both are mixed, adds black rice sauce, peanut juice, auxiliary agent and lucidum spore powder, mix thoroughly, obtain vegetable materials;
Three, sesame cake is ground, admix soft white sugar, dried sweet-scented osmanthus, obtain sesame cake and mix broken end.
Four, by the stripping and slicing of donkey meat, put into clearing heat and detoxicating filtered juice and soak 50-60 minute, pull out, admix sesame cake and mix broken end, vegetable materials, salt, monosodium glutamate, ginger powder, pepper powder and cooking wine, rub, mix thoroughly, add in ball machine, adjust ball size, the hot water that a ball for moulding is put into 80-100 ° boils to levitating, by a ball for levitating put into cold water cooling after, more cooling rapidly, obtain donkey burger.Stir, pickle 20-30 minute.
Claims (2)
1. a sweet osmanthus taste donkey burger, is characterized in that: the component that includes following weight portion: donkey meat 220-240, dried sweet-scented osmanthus 10-14, wax gourd 8-12, purple wild cabbage 6-10, black rice sauce 4-6, peanut juice 3-5, sesame cake 6-8, soft white sugar 3-5, lucidum spore powder 2-5, folium lycii 2-4, chrysanthemum 1-3, selfheal 1-3, Chinese sumac 2-4, water speedwell 3-5, salt 2-3, monosodium glutamate 0.5-1.5, ginger powder 1-2, pepper powder 1-2, cooking wine 4-6 and auxiliary agent 14-16;
In auxiliary agent, the weight proportion of each raw material components is: pigskin fourth 20-30, hawthorn powder 4-6, bitter dish Ultramicro-powder 3-5, emblic 2-4, tsaoko 1-3, mango core 3-5, pepper bud 6-8, Chinese goldthread leaf 2-4, rice galingale herb 1-3, male and female grass 2-4, honey 4-6, fresh lotus root 6-8, dried apricot 5-7, Yoghourt 3-5, apple petal 3-5;
The preparation method of auxiliary agent is:
One, emblic, tsaoko, mango core, pepper bud, Chinese goldthread leaf, rice galingale herb and male and female grass are mixed, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain filtered juice;
Two, pigskin fourth is placed in filtered juice to slow fire boiling 20-30 minute;
Three, pull pigskin fourth out and mince, then sprinkle hawthorn powder and bitter dish Ultramicro-powder, mix thoroughly, then fill in fresh lotus root hole after evenly admixing dried apricot; On fresh lotus root surface, coat successively after Yoghourt and honey, be placed on steamer and steam 30-40 minute, described apple petal is immersed in the hot water in steamer;
Four, last, the lotus root piece after boiling is cooling, dry, pulverize and obtain auxiliary agent.
2. the preparation method of a kind of sweet osmanthus taste donkey burger according to claim 1, is characterized in that: comprise the following steps:
One, folium lycii, chrysanthemum, selfheal, Chinese sumac and water speedwell are mixed, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain clearing heat and detoxicating filtered juice;
Two, wax gourd is cut into piece, by purple wild cabbage chopping, after both are mixed, adds black rice sauce, peanut juice, auxiliary agent and lucidum spore powder, mix thoroughly, obtain vegetable materials;
Three, sesame cake is ground, admix soft white sugar, dried sweet-scented osmanthus, obtain sesame cake and mix broken end;
Four, by the stripping and slicing of donkey meat, put into clearing heat and detoxicating filtered juice and soak 50-60 minute, pull out, admix sesame cake and mix broken end, vegetable materials, salt, monosodium glutamate, ginger powder, pepper powder and cooking wine, rub, mix thoroughly, add in ball machine, adjust ball size, the hot water that a ball for moulding is put into 80-100 ° boils to levitating, by a ball for levitating put into cold water cooling after, more cooling rapidly, obtain donkey burger; Stir, pickle 20-30 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410322000.3A CN104187826A (en) | 2014-07-05 | 2014-07-05 | Sweet osmanthus flavor donkey meat ball and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410322000.3A CN104187826A (en) | 2014-07-05 | 2014-07-05 | Sweet osmanthus flavor donkey meat ball and preparation method thereof |
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| CN104187826A true CN104187826A (en) | 2014-12-10 |
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| CN201410322000.3A Pending CN104187826A (en) | 2014-07-05 | 2014-07-05 | Sweet osmanthus flavor donkey meat ball and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109275862A (en) * | 2018-11-19 | 2019-01-29 | 汕尾市国泰食品有限公司 | Ganoderma lucidum pork balls and its processing method |
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| CN103689613A (en) * | 2013-07-03 | 2014-04-02 | 马鞍山雨润百瑞食品有限公司 | Coffee-taste quick-frozen beef ball and manufacturing method thereof |
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- 2014-07-05 CN CN201410322000.3A patent/CN104187826A/en active Pending
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