CN101438831A - Method for making braised mutton in brown sauce - Google Patents

Abstract

The invention relates to a manufacture method of braised mutton. The method comprises the following steps: (1) ingredients concoction: the ingredients mainly comprise ginger, garlic, chilli, pepper, sesame paste, sweet bean sauce, lard, sesame oil, red soy sauce and yellow wine, and condiments comprises salt, crystal sugar, monosodium glutamate, vinegar and the like; (2) blanching and segmentation: high quality goat meat is rinsed, roughly divided into blocks, blanched in boiling water, fished out, cooled and subdivided into blocks, and cleaned to be used; (3) high fire fry: after a pan is heated, the lard is added; when the lard is heated to the temperature of 75 to 85 DEG C and boiled, the ginger and the chilli are added and dry-fried in the boiling lard for 1 to 2 minutes; block-shaped mutton after blanching is put in the pan and repeatedly stir-fried; the vinegar and the yellow wine are added; when the mutton is obviously contracted, the sesame paste, the sweet bean sauce, the red soy sauce, the sugar and the salt are sequentially added and evenly fried and mixed; and then water is added and boiled; (4) low heat simmer: an hour later, when the mutton is cooked to be soft and the color of the soup is ruddy, the monosodium glutamate, the sesame oil, the pepper and the garlic are added and mixed; and then the obtained mutton is bagged; and (5) sterile subpackage: the bagged product is weighed and packaged in a sterile room. The manufactured braised mutton is fragrant, crisp and fresh and tender, moderately salted, and tasty and refreshing, has no greasy feel and no smelling of mutton; and after being eaten as food, an after taste lingers for a long time.

Description

A kind of mutton braised in brown sauce preparation method

Technical field

What the present invention relates to is a kind of mutton braised in brown sauce preparation method.

Technical background

Mutton is of high nutritive value because of it, and delicious flavour and firmly get people and must like particularly in the last few years, because of mutton has the function of good in strengthening stomach and tonifying kidney, just more was subjected to many promotion tonic people's favor.For these years, mutton gets eating method to be had variedly, and as braised in soy sauce, folding boils, steamed, barbecue or the like, crowd's interest difference then respectively has to be selected ediblely, enjoys Eternal Theme always but pursue best cuisines.

Summary of the invention

The purpose of this invention is to provide a kind of mutton braised in brown sauce preparation method, make mutton both fresh and tender tasty and refreshing, again instant edible.

Technical solution of the present invention is: a kind of mutton braised in brown sauce preparation method, and its making step is as follows:

(1) modulation batching: batching is mainly ginger, garlic, capsicum, pepper powder, sesame paste, sweet fermented flour sauce, lard, sesame oil, Soy sauce, yellow rice wine; Flavouring comprises salt, rock sugar, monosodium glutamate, vinegar etc., concrete proportioning is: mutton: ginger: garlic: capsicum: pepper powder: sesame paste: sweet fermented flour sauce: lard: sesame oil: Soy sauce: yellow rice wine: salt: rock sugar: monosodium glutamate: vinegar: water=(95～105): (2.0～2.5): (2.5～3.0): (1.5～1.8): (0.25～0.35): (0.35～0.45): (4.5～5.0): (12.5～13.5): (3.2～3.8): (1.2～1.8): (1.8～2.5): (6～7): (1.0～1.5): (0.5～1.0): (1.0～1.2): (1.5～2.0): (1.5～2.0): (95～105).

(2) blanching is cut apart: slightly wash the high-quality chevon, that rough segmentation becomes is block, put boiling water scalds and drags for, and cooling is frittered block, cleaned standby seam;

(3) prosperous hot the stir-fry: pot heat is put into lard, when treating oil heat to 75～85 degrees centigrade, treating that oil boils adds ginger, capsicum and did in the oil that boils stir-fry 1～2 minute, put into the block mutton stir-fry repeatedly behind the blanching, add vinegar, yellow rice wine, treat that cube meat obviously receives the place, successively add sesame paste, sweet fermented flour sauce, Soy sauce, sugar, salt again, and fry and mix evenly, add water boil;

(4) slow fire is stewed slowly: after one hour, crisp ripe and soft to mutton, soup look ruddy adding monosodium glutamate, sesame oil, pepper powder, garlic are mixed pack thoroughly;

(5) aseptic subpackaged: packed finished product advances the desinfection chamber packing of weighing, and cools off outside flowing water, advances deepfreeze chamber envelope after 0 degree centigrade of static a few hours.

Beneficial effect of the present invention: through the mutton braised in brown sauce of above-mentioned making, aromatic flavour, the shortcake that enters the mouth is fragrant fresh and tender, moderately salted, and refreshing middle no greasy feeling does not more have the smelling of fish or mutton of mutton and distinguishes the flavor of, and after eating, aftertaste is unlimited.

The specific embodiment

Its making step is as follows:

(1) modulation batching: batching is mainly ginger, garlic, capsicum, pepper powder, sesame paste, sweet fermented flour sauce, lard, sesame oil, Soy sauce, yellow rice wine; Flavouring comprises salt, rock sugar, monosodium glutamate, vinegar etc., concrete proportioning is: mutton: ginger: garlic: capsicum: pepper powder: sesame paste: sweet fermented flour sauce: lard: sesame oil: Soy sauce: yellow rice wine: salt: rock sugar: monosodium glutamate: vinegar: water=(95～105): (2.0～2.5): (2.5～3.0): (1.5～1.8): (0.25～0.35): (0.35～0.45): (4.5～5.0): (12.5～13.5): (3.2～3.8): (1.2～1.8): (1.8～2.5): (6～7): (1.0～1.5): (0.5～1.0): (1.0～1.2): (1.5～2.0): (1.5～2.0): (95～105).

(2) blanching is cut apart: slightly wash the high-quality chevon, that rough segmentation becomes is block, put boiling water scalds and drags for, and cooling is frittered block, cleaned standby seam;

(3) prosperous hot the stir-fry: pot heat is put into lard, when treating oil heat to 75～85 degrees centigrade, treating that oil boils adds ginger, capsicum and did in the oil that boils stir-fry 1～2 minute, put into the block mutton stir-fry repeatedly behind the blanching, add vinegar, yellow rice wine, treat that cube meat obviously receives the place, successively add sesame paste, sweet fermented flour sauce, Soy sauce, sugar, salt again, and fry and mix evenly, add water boil;

(4) slow fire is stewed slowly: after one hour, crisp ripe and soft to mutton, soup look ruddy adding monosodium glutamate, sesame oil, pepper powder, garlic are mixed pack thoroughly;

(5) aseptic subpackaged: packed finished product advances the desinfection chamber packing of weighing, and cools off outside flowing water, advances deepfreeze chamber envelope after 0 degree centigrade of static a few hours.

Claims (1)

1. mutton braised in brown sauce preparation method is characterized in that: a kind of mutton braised in brown sauce preparation method, and its making step is as follows:

(1) modulation batching: batching is mainly ginger, garlic, capsicum, pepper powder, sesame paste, sweet fermented flour sauce, lard, sesame oil, Soy sauce, yellow rice wine; Flavouring comprises salt, rock sugar, monosodium glutamate, vinegar etc., concrete proportioning is: mutton: ginger: garlic: capsicum: pepper powder: sesame paste: sweet fermented flour sauce: lard: sesame oil: Soy sauce: yellow rice wine: salt: rock sugar: monosodium glutamate: vinegar: water=(95～105): (2.0～2.5): (2.5～3.0): (1.5～1.8): (0.25～0.35): (0.35～0.45): (4.5～5.0): (12.5～13.5): (3.2～3.8): (1.2～1.8): (1.8～2.5): (6～7): (1.0～1.5): (0.5～1.0): (1.0～1.2): (1.5～2.0): (1.5～2.0): (95～105).

(2) blanching is cut apart: slightly wash the high-quality chevon, that rough segmentation becomes is block, put boiling water scalds and drags for, and cooling is frittered block, cleaned standby seam;

(3) prosperous hot the stir-fry: pot heat is put into lard, when treating oil heat to 75～85 degrees centigrade, treating that oil boils adds ginger, capsicum and did in the oil that boils stir-fry 1～2 minute, put into the block mutton stir-fry repeatedly behind the blanching, add vinegar, yellow rice wine, treat that cube meat obviously receives the place, successively add sesame paste, sweet fermented flour sauce, Soy sauce, sugar, salt again, and fry and mix evenly, add water boil;

(4) slow fire is stewed slowly: after one hour, crisp ripe and soft to mutton, soup look ruddy adding monosodium glutamate, sesame oil, pepper powder, garlic are mixed pack thoroughly;

(5) aseptic subpackaged: packed finished product advances the desinfection chamber packing of weighing, and cools off outside flowing water, advances deepfreeze chamber envelope after 0 degree centigrade of static a few hours.