CN110353186A - A kind of cooking methods of yak calf head meat - Google Patents
A kind of cooking methods of yak calf head meat Download PDFInfo
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- CN110353186A CN110353186A CN201910779085.0A CN201910779085A CN110353186A CN 110353186 A CN110353186 A CN 110353186A CN 201910779085 A CN201910779085 A CN 201910779085A CN 110353186 A CN110353186 A CN 110353186A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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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- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a kind of cooking methods of yak calf head meat, including major ingredient and auxiliary material, the major ingredient is 1, yak calf head, and the auxiliary material includes ginger, Chinese prickly ash, tsaoko, illiciumverum, oyster sauce, chilli, white sugar, chickens' extract, millet starch, garlic clove, garlic bolt, starch, soy sauce and green salt.The cooking methods of the strict control of the present invention yak calf head meat, pass through the accounting and cooking technology parameter of each component of the cooking methods of strict control yak calf head meat, it ensure that yak calf head meat meat taste, retain and has lockked yak calf head meat nutrient, give full play to the nutritive value of calf head meat, using the cooking methods of the yak calf head meat, rich in protein and amino acid, and the microelements such as carrotene, calcium, phosphorus, fat content is low, heat is high, has remarkable effect to enhancing human body premunition, cell viability and organ dysfunction.
Description
Technical field
The present invention relates to yak calf head meat processing technique field, specially a kind of cooking methods of yak calf head meat.
Background technique
Yak meat is one of vegetable, and production raw material mainly has yak pork rump meat, soya-bean oil etc..Yak meat more other meat containing albumen
It is all high, and fat content is all low in the more other meat of fat, and Mineral element content is abundant, amino acid structure ratio more with human body
It is close.The poultry kind lives in free of contamination severe cold areas all the year round simultaneously, and it is that people select consumption carnivorous that meat is natural, health care
Most ideal product, yak meat is the high-grade meat products of raw material production, and color is reddish brown, and regular shape, smooth, muscle fibre is clear
Clear, mouthfeel has certain toughness, soft moderate, chews rear lasting.
In culinary art, traditional cooking methods will cause yak calf head meat and are lost most meat existing yak calf head meat
Matter nutrition, microelement are lost, cause meat taste to decline, influence to eat.
Summary of the invention
The purpose of the present invention is to provide a kind of cooking methods of yak calf head meat, pass through strict control yak calf head meat
The accounting and cooking technology parameter of each component of cooking methods ensure that yak calf head meat meat taste, retain and lock
Yak calf head meat nutrient, gives full play to the nutritive value of calf head meat, rich using the cooking methods of the yak calf head meat
Containing protein and the microelements such as amino acid and carrotene, calcium, phosphorus, fat content is low, and heat is high, anti-to enhancing human body
Sick power, cell viability and organ dysfunction have remarkable effect, to solve the problems mentioned in the above background technology.
To achieve the above object, the invention provides the following technical scheme: a kind of cooking methods of yak calf head meat, including master
Material and auxiliary material.
Preferably, the major ingredient is 1, yak calf head.
Preferably, the auxiliary material include ginger, Chinese prickly ash, tsaoko, illiciumverum, oyster sauce, chilli, white sugar, chickens' extract, millet starch,
Garlic clove, garlic bolt, starch, soy sauce and green salt.
Preferably, the ginger, Chinese prickly ash, tsaoko, illiciumverum, oyster sauce, chilli, white sugar, chickens' extract, millet starch, garlic clove, garlic
Seedling, starch, soy sauce and green salt quality be respectively as follows: 30-32 grams of ginger, 10-12 grams of Chinese prickly ash, 10-12 grams of tsaoko, it is 10-12 grams octagonal,
5-7 grams of oyster sauce, 5-7 grams of chilli, 10-12 grams of white sugar, 5-7 grams of chickens' extract, 5-7 grams of millet starch, 5-7 grams of garlic clove, 5-7 grams of garlic bolt,
15-17 grams of starch, 30-32 grams of soy sauce, 25-27 grams of green salt.
The present invention also provides a kind of cooking methods of yak calf head meat, include the following steps:
S1: a yak calf head is plucked, and cleaned up spare by yak calf head processing；
S2: boiling filtering, and yak calf head is cooked and is added after cold water and is boiled to 95 degree or more, filtering floating meat foam, when boiling
Between be greater than 2min；
S3: boiling charging, according to auxiliary material quality requirement, be added in the pot of step S2 ginger, Chinese prickly ash, tsaoko, illiciumverum, do it is peppery
Green pepper, green salt, boil 30-35min；
S4: seasoning charging is added white sugar, chickens' extract, soy sauce and oyster sauce according to auxiliary material quality requirement in pot and is seasoned, seasoned
150-160min is boiled in Cheng Hou, stewing pot high fire；
S5: processing sabot pulls the yak calf head in pot out and processes sabot, spare；
S6: production sauce is cut into chunks with millet starch and garlic bolt, and garlic clove is thinly sliced, and be put into pot plus boiling boil to 95 degree with
On；
S7: seasoning thickening soup is added green salt in pot and soy sauce is seasoned, and with starch thickening soup；
S8: sauce leaching lid will can be completed on the sauce mixed up leaching lid to yak calf head.
Preferably, for stainless steel saucepan, the heating rate that cold water boils is controlled in 5- the pot used in step S2 of stating
10℃/min。
Preferably, the auxiliary material, which weighs quality, is weighed using electronic balance.
Preferably, millet starch and garlic bolt are cut into 2cm segment in the step S6, and garlic clove is cut into 5mm thin slice.
Compared with prior art, the beneficial effects of the present invention are: the culinary art side of the strict control of the present invention yak calf head meat
Method ensure that yak calf by the accounting and cooking technology parameter of each component of the cooking methods of strict control yak calf head meat
Ox head meat meat taste retains and has lockked yak calf head meat nutrient, gives full play to the nutritive value of calf head meat, adopt
With the cooking methods of the yak calf head meat, it is rich in protein and the microelements such as amino acid and carrotene, calcium, phosphorus, fat
Content is low, and heat is high, has remarkable effect to enhancing human body premunition, cell viability and organ dysfunction.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, below in conjunction with specific embodiment, to this
Invention is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, not
For limiting the present invention.
A kind of cooking methods of yak calf head meat provided by the invention, auxiliary material and specific embodiment corresponding data such as following table
1:
Embodiment 1
A kind of cooking methods of yak calf head meat, including major ingredient and auxiliary material, the major ingredient are 1, yak calf head, the accessory package
Ginger, Chinese prickly ash, tsaoko, illiciumverum, oyster sauce, chilli, white sugar, chickens' extract, millet starch, garlic clove, garlic bolt, starch, soy sauce and green salt are included,
The ginger, Chinese prickly ash, tsaoko, illiciumverum, oyster sauce, chilli, white sugar, chickens' extract, millet starch, garlic clove, garlic bolt, starch, soy sauce and blueness
Salt quality be respectively as follows: 30 grams of ginger, 10 grams of Chinese prickly ash, 10 grams of tsaoko, 10 grams octagonal, 5 grams of oyster sauce, 5 grams of chilli, 10 grams of white sugar,
5 grams of chickens' extract, 5 grams of millet starch, 5 grams of garlic clove, 5 grams of garlic bolt, 15 grams of starch, 30 grams of soy sauce, 25 grams of green salt.
The present invention also provides a kind of cooking methods of yak calf head meat, include the following steps:
S1: a yak calf head is plucked, and cleaned up spare by yak calf head processing；
S2: boiling filtering, and yak calf head is cooked and is added after cold water and is boiled to 95 degree or more, filtering floating meat foam, when boiling
Between be greater than 2min；
S3: boiling charging, according to auxiliary material quality requirement, be added in the pot of step S2 ginger, Chinese prickly ash, tsaoko, illiciumverum, do it is peppery
Green pepper, green salt, boil 30min；
S4: seasoning charging is added white sugar, chickens' extract, soy sauce and oyster sauce according to auxiliary material quality requirement in pot and is seasoned, seasoned
150min is boiled in Cheng Hou, stewing pot high fire；
S5: processing sabot pulls the yak calf head in pot out and processes sabot, spare；
S6: production sauce is cut into chunks with millet starch and garlic bolt, and garlic clove is thinly sliced, and be put into pot plus boiling boil to 95 degree with
On；
S7: seasoning thickening soup is added green salt in pot and soy sauce is seasoned, and with starch thickening soup；
S8: sauce leaching lid will can be completed on the sauce mixed up leaching lid to yak calf head.
For stainless steel saucepan, the heating rate that cold water boils is controlled in 5 DEG C/min, institute the pot used in step S2 of stating
Stating auxiliary material and weighing quality is weighed using electronic balance, and millet starch and garlic bolt are cut into 2cm segment, garlic clove in the step S6
It is cut into 5mm thin slice.
Embodiment 2
A kind of cooking methods of yak calf head meat, including major ingredient and auxiliary material, the major ingredient are 1, yak calf head, the accessory package
Ginger, Chinese prickly ash, tsaoko, illiciumverum, oyster sauce, chilli, white sugar, chickens' extract, millet starch, garlic clove, garlic bolt, starch, soy sauce and green salt are included,
The ginger, Chinese prickly ash, tsaoko, illiciumverum, oyster sauce, chilli, white sugar, chickens' extract, millet starch, garlic clove, garlic bolt, starch, soy sauce and blueness
Salt quality be respectively as follows: 31 grams of ginger, 11 grams of Chinese prickly ash, 11 grams of tsaoko, 11 grams octagonal, 6 grams of oyster sauce, 6 grams of chilli, 11 grams of white sugar,
6 grams of chickens' extract, 6 grams of millet starch, 6 grams of garlic clove, 6 grams of garlic bolt, 16 grams of starch, 31 grams of soy sauce, 26 grams of green salt.
The present invention also provides a kind of cooking methods of yak calf head meat, include the following steps:
S1: a yak calf head is plucked, and cleaned up spare by yak calf head processing；
S2: boiling filtering, and yak calf head is cooked and is added after cold water and is boiled to 95 degree or more, filtering floating meat foam, when boiling
Between be greater than 2min；
S3: boiling charging, according to auxiliary material quality requirement, be added in the pot of step S2 ginger, Chinese prickly ash, tsaoko, illiciumverum, do it is peppery
Green pepper, green salt, boil 32.5min；
S4: seasoning charging is added white sugar, chickens' extract, soy sauce and oyster sauce according to auxiliary material quality requirement in pot and is seasoned, seasoned
155min is boiled in Cheng Hou, stewing pot high fire；
S5: processing sabot pulls the yak calf head in pot out and processes sabot, spare；
S6: production sauce is cut into chunks with millet starch and garlic bolt, and garlic clove is thinly sliced, and be put into pot plus boiling boil to 95 degree with
On；
S7: seasoning thickening soup is added green salt in pot and soy sauce is seasoned, and with starch thickening soup；
S8: sauce leaching lid will can be completed on the sauce mixed up leaching lid to yak calf head.
For stainless steel saucepan, the heating rate that cold water boils is controlled in 7.5 DEG C/min the pot used in step S2 of stating,
The auxiliary material, which weighs quality, to be weighed using electronic balance, and millet starch and garlic bolt are cut into 2cm segment, garlic in the step S6
Valve is cut into 5mm thin slice.
Embodiment 3
A kind of cooking methods of yak calf head meat, including major ingredient and auxiliary material, the major ingredient are 1, yak calf head, the accessory package
Ginger, Chinese prickly ash, tsaoko, illiciumverum, oyster sauce, chilli, white sugar, chickens' extract, millet starch, garlic clove, garlic bolt, starch, soy sauce and green salt are included,
The ginger, Chinese prickly ash, tsaoko, illiciumverum, oyster sauce, chilli, white sugar, chickens' extract, millet starch, garlic clove, garlic bolt, starch, soy sauce and blueness
Salt quality be respectively as follows: 32 grams of ginger, 12 grams of Chinese prickly ash, 12 grams of tsaoko, 12 grams octagonal, 7 grams of oyster sauce, 7 grams of chilli, 12 grams of white sugar,
7 grams of chickens' extract, 7 grams of millet starch, 7 grams of garlic clove, 7 grams of garlic bolt, 17 grams of starch, 32 grams of soy sauce, 27 grams of green salt.
The present invention also provides a kind of cooking methods of yak calf head meat, include the following steps:
S1: a yak calf head is plucked, and cleaned up spare by yak calf head processing；
S2: boiling filtering, and yak calf head is cooked and is added after cold water and is boiled to 95 degree or more, filtering floating meat foam, when boiling
Between be greater than 2min；
S3: boiling charging, according to auxiliary material quality requirement, be added in the pot of step S2 ginger, Chinese prickly ash, tsaoko, illiciumverum, do it is peppery
Green pepper, green salt, boil 35min；
S4: seasoning charging is added white sugar, chickens' extract, soy sauce and oyster sauce according to auxiliary material quality requirement in pot and is seasoned, seasoned
160min is boiled in Cheng Hou, stewing pot high fire；
S5: processing sabot pulls the yak calf head in pot out and processes sabot, spare；
S6: production sauce is cut into chunks with millet starch and garlic bolt, and garlic clove is thinly sliced, and be put into pot plus boiling boil to 95 degree with
On；
S7: seasoning thickening soup is added green salt in pot and soy sauce is seasoned, and with starch thickening soup；
S8: sauce leaching lid will can be completed on the sauce mixed up leaching lid to yak calf head.
The pot used in step S2 of stating for stainless steel saucepan, the control of heating rate that cold water boils 5-10 DEG C/
Min, the auxiliary material, which weighs quality, to be weighed using electronic balance, and it is small to be cut into 2cm for millet starch and garlic bolt in the step S6
Section, garlic clove are cut into 5mm thin slice.
In summary: the cooking methods of the strict control of the present invention yak calf head meat pass through strict control yak calf head meat
Cooking methods each component accounting and cooking technology parameter, ensure that yak calf head meat meat taste, retain and lock
Yak calf head meat nutrient, gives full play to the nutritive value of calf head meat, using the cooking methods of the yak calf head meat,
Rich in protein and the microelements such as amino acid and carrotene, calcium, phosphorus, fat content is low, and heat is high, to enhancing human body
Premunition, cell viability and organ dysfunction have remarkable effect.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (8)
1. a kind of cooking methods of yak calf head meat, it is characterised in that: including major ingredient and auxiliary material.
2. a kind of cooking methods of yak calf head meat according to claim 1, it is characterised in that: the major ingredient is yak calf
First 1.
3. a kind of cooking methods of yak calf head meat according to claim 1, it is characterised in that: the auxiliary material includes life
Ginger, Chinese prickly ash, tsaoko, illiciumverum, oyster sauce, chilli, white sugar, chickens' extract, millet starch, garlic clove, garlic bolt, starch, soy sauce and green salt.
4. a kind of cooking methods of yak calf head meat according to claim 3, it is characterised in that: the ginger, Chinese prickly ash, grass
Fruit, illiciumverum, oyster sauce, chilli, white sugar, chickens' extract, millet starch, garlic clove, garlic bolt, starch, soy sauce and green salt quality are respectively as follows: ginger
30-32 grams, 10-12 grams of Chinese prickly ash, 10-12 grams of tsaoko, octagonal 10-12 grams, 5-7 grams of oyster sauce, 5-7 grams of chilli, white sugar 10-12
Gram, 5-7 grams of chickens' extract, 5-7 grams of millet starch, 5-7 grams of garlic clove, 5-7 grams of garlic bolt, 15-17 grams of starch, 30-32 grams of soy sauce, green salt 25-
27 grams.
5. a kind of cooking methods of yak calf head meat according to claim 1, it is characterised in that: the following steps are included:
S1: a yak calf head is plucked, and cleaned up spare by yak calf head processing；
S2: boiling filtering, and yak calf head is cooked and is added after cold water and is boiled to 95 degree or more, filtering floating meat foam, when boiling
Between be greater than 2min；
S3: boiling charging, according to auxiliary material quality requirement, be added in the pot of step S2 ginger, Chinese prickly ash, tsaoko, illiciumverum, do it is peppery
Green pepper, green salt, boil 30-35min；
S4: seasoning charging is added white sugar, chickens' extract, soy sauce and oyster sauce according to auxiliary material quality requirement in pot and is seasoned, seasoned
150-160min is boiled in Cheng Hou, stewing pot high fire；
S5: processing sabot pulls the yak calf head in pot out and processes sabot, spare；
S6: production sauce is cut into chunks with millet starch and garlic bolt, and garlic clove is thinly sliced, and be put into pot plus boiling boil to 95 degree with
On；
S7: seasoning thickening soup is added green salt in pot and soy sauce is seasoned, and with starch thickening soup；
S8: sauce leaching lid will can be completed on the sauce mixed up leaching lid to yak calf head.
6. a kind of cooking methods of yak calf head meat according to claim 5, it is characterised in that: used in the step S2
Pot be stainless steel saucepan, heating rate that cold water boils is controlled in 5-10 DEG C/min.
7. a kind of cooking methods of yak calf head meat according to claim 1, it is characterised in that: the auxiliary material weighs quality
It is to be weighed using electronic balance.
8. a kind of cooking methods of yak calf head meat according to claim 5, it is characterised in that: millet in the step S6
Green pepper and garlic bolt are cut into 2cm segment, and garlic clove is cut into 5mm thin slice.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112137027A (en) * | 2020-09-03 | 2020-12-29 | 千人计划土壤治理研究院（唐山）有限公司 | Cooking processing method of ox head |
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| CN106343376A (en) * | 2016-06-21 | 2017-01-25 | 临泉县成玺餐饮有限公司 | Marinated cow head and preparation method thereof |
| CN107950980A (en) * | 2017-12-01 | 2018-04-24 | 北京同顺斋餐饮有限公司 | One kind is used for ox head flavouring material formula and preparation method thereof |
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2019
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2007151484A (en) * | 2005-12-07 | 2007-06-21 | Ajinomoto Co Inc | Chinese mix seasoning |
| CN105029467A (en) * | 2015-07-14 | 2015-11-11 | 何德明 | Instant pig head meat and processing method thereof |
| CN106343376A (en) * | 2016-06-21 | 2017-01-25 | 临泉县成玺餐饮有限公司 | Marinated cow head and preparation method thereof |
| CN107950980A (en) * | 2017-12-01 | 2018-04-24 | 北京同顺斋餐饮有限公司 | One kind is used for ox head flavouring material formula and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112137027A (en) * | 2020-09-03 | 2020-12-29 | 千人计划土壤治理研究院（唐山）有限公司 | Cooking processing method of ox head |
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