CN103892288A - 一种带骨羊肉的制作方法 - Google Patents

一种带骨羊肉的制作方法 Download PDF

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CN103892288A
CN103892288A CN201210578902.4A CN201210578902A CN103892288A CN 103892288 A CN103892288 A CN 103892288A CN 201210578902 A CN201210578902 A CN 201210578902A CN 103892288 A CN103892288 A CN 103892288A
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mutton
bones
preparation
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谭蓉蓉
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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
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

本发明涉及一种菜肴的制作方法，具体地说是一种带骨羊肉的制作方法，先选鲜嫩带骨羊肉→焯水去除血秽→带骨羊肉切块成商品状→上火炒制→入调味原料，姜蒜沫粉等，水煮，水温100℃，入煮时间60分钟左右→冷却、12小时入味→沥水→真空包装，具有即食、保鲜、美味、营养、方便食用的优点。

Description

一种带骨羊肉的制作方法
技术领域
本发明涉及一种菜肴的制作方法，具体地说是一种带骨羊肉的制作方法。
背景技术
带骨羊肉是一道传统的地方风味小吃，但食用仅局限于饭店和家庭等固定场所，给一些生活节奏快、无时间烹制及外出的消费者食用带来不便。
发明内容
本发明的目的是提供一种带骨羊肉的制作方法，该方法具有即食、保鲜、美味、营养、方便食用的优点。
本发明的技术方案是先将将羊肉洗净，选鲜嫩带骨羊肉→焯水去除血秽→带骨羊肉切块成商品状→上火炒制→入调味原料（姜蒜沫粉等）水煮（水温100℃，入煮时间60分钟左右）→冷却、12小时入味→沥水→真空包装。
配比方案表
           单次原材料配比方案
Figure 650274DEST_PATH_IMAGE002
本发明将餐饮带骨羊肉的传统餐饮技艺和现代食品工程技术相结合，形成了工业化生产工艺，产品不含任何化学添加剂和防腐剂，既保留了传统带骨羊肉的风味和营养，又即食、方便、卫生。
具体实施方式
实施例1
取200公斤羊肉洗净，加入大料1公斤，花椒1公斤，桂皮2公斤，肉蔻1公斤，葱6公斤，精盐8公斤，生姜6公斤，蒜5公斤，食用油10公斤，按比例一起装入包装袋内按每袋300-500克充氮包装，再经多阶段温和F值式灭菌，即在85℃灭菌3分钟、100℃灭菌2分钟、110℃灭菌2分钟、121℃灭菌3分钟，冷却后即成成品。

Claims (1)

1.一种带骨羊肉的制作方法，其特征在于，先选鲜嫩带骨羊肉→焯水去除血秽→带骨羊肉切块成商品状→上火炒制→入调味原料，姜蒜沫粉等，水煮，水温100℃，入煮时间60分钟左右→冷却、12小时入味→沥水→真空包装。
CN201210578902.4A 2012-12-28 2012-12-28 一种带骨羊肉的制作方法 Pending CN103892288A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201210578902.4A CN103892288A (zh) 2012-12-28 2012-12-28 一种带骨羊肉的制作方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201210578902.4A CN103892288A (zh) 2012-12-28 2012-12-28 一种带骨羊肉的制作方法

Publications (1)

Publication Number Publication Date
CN103892288A true CN103892288A (zh) 2014-07-02

Family

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CN201210578902.4A Pending CN103892288A (zh) 2012-12-28 2012-12-28 一种带骨羊肉的制作方法

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CN (1) CN103892288A (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104921150A (zh) * 2015-04-23 2015-09-23 孙汉文 一种羊肉菜肴的制作方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104921150A (zh) * 2015-04-23 2015-09-23 孙汉文 一种羊肉菜肴的制作方法

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Application publication date: 20140702