CN103892312A - Manufacturing method of cumin lamb - Google Patents

Manufacturing method of cumin lamb Download PDF

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Publication number
CN103892312A
CN103892312A CN201210578070.6A CN201210578070A CN103892312A CN 103892312 A CN103892312 A CN 103892312A CN 201210578070 A CN201210578070 A CN 201210578070A CN 103892312 A CN103892312 A CN 103892312A
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CN
China
Prior art keywords
lamb
cumin
minutes
manufacturing
preparation
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201210578070.6A
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Chinese (zh)
Inventor
谭蓉蓉
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201210578070.6A priority Critical patent/CN103892312A/en
Publication of CN103892312A publication Critical patent/CN103892312A/en
Pending legal-status Critical Current

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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
    • A23L13/10—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)

Abstract

The invention relates to a preparation method of a dish, and in particular to a manufacturing method of cumin lamb. The method is as below: selecting lamb, cleaning and segmenting the lamb, adding seasonings (ginger powder and garlic powder, etc.), stirring, standing for 12 h to gain taste, stirring again, storing for 30 min, stewing in water (with water temperature of 100 DEG C for 15 min), draining, drying in air for 1 h, frying in oil, and conducting vacuum packaging. The cumin lamb has the advantages of instant eating, freshness, delicacy, nutrition and convenience for eating.

Description

A kind of preparation method of Fried Lamb with Cumin
Technical field
The present invention relates to a kind of preparation method of dish, specifically a kind of preparation method of Fried Lamb with Cumin.
Background technology
Fried Lamb with Cumin are one traditional local delicacies, but the edible fixed-site such as restaurant and family that is only confined to, and give edible the making troubles of consumer that some rhythm of lifes are fast, cook and go out without the time.
Summary of the invention
The object of this invention is to provide a kind of preparation method of Fried Lamb with Cumin, that the method has advantages of is instant, fresh-keeping, delicious, nutrition, instant edible.
Technical scheme of the present invention is: select meat → cleaning cut apart → enter Seasoning Ingredients (ginger garlic foam powder etc.) → stirring → 12 hours tasty → again stir → deposit 30 minutes → poach (100 DEG C of water temperatures entered to boil about 15 minutes time) → draining → air-dry 1 hour → the cross system → vacuum packaging that stirs fry in oil.
Mix proportion scheme table
Single raw material ratio scheme
The present invention combines the prior restaurant skill of food and drink Fried Lamb with Cumin and modern food engineering, form industrialized producing technology, product, containing any chemical addition agent and anticorrisive agent, had not both retained local flavor and the nutrition of traditional Fried Lamb with Cumin, instant, convenient, healthy again.
Detailed description of the invention
Embodiment 1
Get 100 kilograms of sheep assorted clean, add 2 kilograms, fennel, 1 kilogram, Chinese prickly ash, 1 kilogram of aniseed, 2 kilograms, cassia bark, 1 kilogram of nutmeg, 6 kilograms of green onions, 9 kilograms of refined salt, 6 kilograms, ginger, 5 kilograms of garlics, pack into together in proportion in packaging bag by every bag of 300-500 gram nitrogen-filled packaging, again through multistage gentle F value formula sterilizing, in 85 DEG C of sterilizings 3 minutes, 2 minutes, 121 DEG C sterilizings of 2 minutes, 110 DEG C sterilizings of 100 DEG C of sterilizings 3 minutes, cooling afterwards finished product.

Claims (1)

1. the preparation method of Fried Lamb with Cumin, it is characterized in that, select meat → cleaning cut apart → enter Seasoning Ingredients (ginger garlic foam powder etc.) → stirring → 12 hours tasty → again stir → deposit 30 minutes → poach (100 DEG C of water temperatures entered to boil about 15 minutes time) → draining → air-dry 1 hour → the cross system → vacuum packaging that stirs fry in oil.
CN201210578070.6A 2012-12-27 2012-12-27 Manufacturing method of cumin lamb Pending CN103892312A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201210578070.6A CN103892312A (en) 2012-12-27 2012-12-27 Manufacturing method of cumin lamb

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201210578070.6A CN103892312A (en) 2012-12-27 2012-12-27 Manufacturing method of cumin lamb

Publications (1)

Publication Number Publication Date
CN103892312A true CN103892312A (en) 2014-07-02

Family

ID=50984141

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201210578070.6A Pending CN103892312A (en) 2012-12-27 2012-12-27 Manufacturing method of cumin lamb

Country Status (1)

Country Link
CN (1) CN103892312A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107439965A (en) * 2017-09-11 2017-12-08 安顺微巨新媒体科技有限公司 A kind of Fried Lamb with Cumin and preparation method thereof
CN108713737A (en) * 2018-03-17 2018-10-30 北京好仁缘食品有限公司 A kind of Fried Lamb with Cumin and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107439965A (en) * 2017-09-11 2017-12-08 安顺微巨新媒体科技有限公司 A kind of Fried Lamb with Cumin and preparation method thereof
CN108713737A (en) * 2018-03-17 2018-10-30 北京好仁缘食品有限公司 A kind of Fried Lamb with Cumin and preparation method thereof

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Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C02 Deemed withdrawal of patent application after publication (patent law 2001)
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20140702