CN103704740A - Production method for quick-fried mutton slices with scallions - Google Patents
Production method for quick-fried mutton slices with scallions Download PDFInfo
- Publication number
- CN103704740A CN103704740A CN201310749344.8A CN201310749344A CN103704740A CN 103704740 A CN103704740 A CN 103704740A CN 201310749344 A CN201310749344 A CN 201310749344A CN 103704740 A CN103704740 A CN 103704740A
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- Prior art keywords
- mutton
- fried
- pot
- slices
- scallions
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Classifications
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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 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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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 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
-
- 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
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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 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a production method for quick-fried mutton slices with scallions. The production method comprises the following steps: S1. washing off fat of mutton and slicing the mutton for later use; washing scallions and slicing the scallions into horseshoe slices for later use; tearing water-swollen agarics into small pieces for later use; cutting caraway stems into sections for later use; slicing garlic into pieces for later use; S2. adding refined salt and cooking wine into the mutton and pickling; S3. adding peanut oil into a pan and heating; adding the garlic and the scallions into the pan to be fried; then putting the pickled mutton and frying; S4. putting the cooking wine, soy sauce, vinegar, chicken soup, the agarics and the caraway stems into the pan and stirring and frying; and S5. stirring and frying until the mutton is cooked, and adding condiments and taking out from the pan to eat. The mutton produced by the method contains multiple nutritional ingredients and the loss of the nutritional ingredients is few; the mutton is good for body health; the fishy smell of the mutton is removed and the mutton is delicious and tasty.
Description
Technical field
The present invention relates to food processing and make the preparation method of a kind of mutton in industry, especially relate to a kind of preparation method of fried mutton slices with green scallion.
Background technology
Mutton is warm in nature, often eats mutton winter, not only can increase human heat, keeps out the cold, and can also increase digestive ferment, and protection coat of the stomach, repairs gastric mucosa, helps taste digestion, plays antidotal effect; Mutton is nutritious, to pulmonary tuberculosis, tracheitis, asthma, anaemia, postpartum is qi-blood deficiency, the empty chilly of belly crymodynia, body, malnutrition, soreness and weakness of waist and knees, impotence and premature ejaculation and all cold of insufficiency type illnesss all have very large benifit; Have tonifying kidney and strengthening yang, the medium effect of qi-restoratives temperature, man is often applicable to edible.Along with people's living standard is more and more higher, also more and more higher to the taste requirement of mutton, at present, mutton goods also adopt traditional preparation method, make arbitrarily, there is no unified standard, and taste differs, and the mutton burning out also has fishy smell, affects mouthfeel.
Summary of the invention
It is unified and there is no a preparation method of the fried mutton slices with green scallion of mutton fishy smell that technical problem to be solved by this invention is to provide a kind of simple to operate, taste.
The present invention solves the technical scheme that its technical problem takes: a kind of preparation method of fried mutton slices with green scallion, described preparation method comprises the steps:
S1, mutton is cleaned to degrease and thinly sliced standby; Green onion is cleaned to be cut into water chestnut sheet standby; Water-swollen auricularia is torn into small pieces standby; The caraway stalk shape of cutting into chunks is standby; Garlic is cut into sheet standby;
S2, in mutton, add refined salt, cooking wine to pickle;
S3, in pot, add peanut rusting heat, garlic, green onion are put into a pot implosion pot, put into afterwards the mutton of pickling and carry out stir-fry;
S4, cooking wine, soy sauce, vinegar, chicken soup, auricularia auriculajudae and parsley cutting segment are put into pot stir-fry;
S5, stir-fry ripely to mutton, adding condiment to take the dish out of the pot is edible.
Further concrete, described mutton is selected tender thin mutton 200g, and green onion is got Bulbus Allii Fistulosi 100g.
Further concrete, described condiment comprises pepper powder, monosodium glutamate and sesame oil.
Further concrete, after described step S5, put into vacuum packaging bag and inhale vacuum.
The invention has the beneficial effects as follows: the mutton that has adopted said method to make, contain a large amount of nutritional labelings, nutrient loss is less, and body health benefits has been removed the fishy smell of mutton, makes the more delicious taste of mutton good to eat.
The specific embodiment
Below the present invention is explained in detail.
A preparation method for fried mutton slices with green scallion, described preparation method comprises the steps:
S1, choose tender thin mutton 200g, mutton is cleaned to degrease and thinly sliced standby; Choose the Bulbus Allii Fistulosi part 100g of green onion, green onion is cleaned to be cut into water chestnut sheet standby; Water-swollen auricularia is torn into small pieces standby; The caraway stalk shape of cutting into chunks is standby; Garlic is cut into sheet standby;
S2, in mutton, add refined salt, cooking wine to pickle 30～40 minutes, remove raw meat tasty;
S3, in pot, add peanut rusting heat, the garlic cutting and green onion are put into a pot implosion pot, put into afterwards the mutton of pickling and carry out stir-fry;
S4, cooking wine, soy sauce, vinegar, chicken soup, auricularia auriculajudae and parsley cutting segment are put into pot stir-fry;
S5, stir-fry ripely to mutton, add that to take the dish out of the pot after pepper powder, monosodium glutamate and sesame oil be edible.
S6, the mutton taking the dish out of the pot is put into vacuum packaging bag inhale vacuum, make vacuum packaging.
Vacuum-packed fried mutton slices with green scallion, can the holding time long, in the time of edible, mutton is taken out and is placed on that in pot or in micro-wave oven, to heat be edible, can keep its delicious flavour, body health benefits.
It is emphasized that: be only preferred embodiment of the present invention above, not the present invention is done to any pro forma restriction, any simple modification, equivalent variations and modification that every foundation technical spirit of the present invention is done above embodiment, all still belong in the scope of technical solution of the present invention.
Claims (4)
1. a preparation method for fried mutton slices with green scallion, is characterized in that, described preparation method comprises the steps:
S1, mutton is cleaned to degrease and thinly sliced standby; Green onion is cleaned to be cut into water chestnut sheet standby; Water-swollen auricularia is torn into small pieces standby; The caraway stalk shape of cutting into chunks is standby; Garlic is cut into sheet standby;
S2, in mutton, add refined salt, cooking wine to pickle;
S3, in pot, add peanut rusting heat, garlic, green onion are put into a pot implosion pot, put into afterwards the mutton of pickling and carry out stir-fry;
S4, cooking wine, soy sauce, vinegar, chicken soup, auricularia auriculajudae and parsley cutting segment are put into pot stir-fry;
S5, stir-fry ripely to mutton, adding condiment to take the dish out of the pot is edible.
2. the preparation method of fried mutton slices with green scallion according to claim 1, is characterized in that, described mutton is selected tender thin mutton 200g, and green onion is got Bulbus Allii Fistulosi 100g.
3. the preparation method of fried mutton slices with green scallion according to claim 1, is characterized in that, described condiment comprises pepper powder, monosodium glutamate and sesame oil.
4. the preparation method of fried mutton slices with green scallion according to claim 1, is characterized in that, puts into vacuum packaging bag and inhale vacuum after described step S5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310749344.8A CN103704740A (en) | 2013-12-31 | 2013-12-31 | Production method for quick-fried mutton slices with scallions |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310749344.8A CN103704740A (en) | 2013-12-31 | 2013-12-31 | Production method for quick-fried mutton slices with scallions |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103704740A true CN103704740A (en) | 2014-04-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310749344.8A Pending CN103704740A (en) | 2013-12-31 | 2013-12-31 | Production method for quick-fried mutton slices with scallions |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103704740A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231301A (en) * | 2015-10-10 | 2016-01-13 | 桂林市味美园餐饮管理有限公司 | Preparation method of quick-fried mutton slices with scallions |
-
2013
- 2013-12-31 CN CN201310749344.8A patent/CN103704740A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231301A (en) * | 2015-10-10 | 2016-01-13 | 桂林市味美园餐饮管理有限公司 | Preparation method of quick-fried mutton slices with scallions |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140409 |
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| WD01 | Invention patent application deemed withdrawn after publication |