CN103892313A - 一种羊肉炖肉的制作方法 - Google Patents

一种羊肉炖肉的制作方法 Download PDF

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Publication number
CN103892313A
CN103892313A CN201210578122.XA CN201210578122A CN103892313A CN 103892313 A CN103892313 A CN 103892313A CN 201210578122 A CN201210578122 A CN 201210578122A CN 103892313 A CN103892313 A CN 103892313A
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mutton
preparation
stewed
fricassee
cooling
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CN201210578122.XA
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English (en)
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谭蓉蓉
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Individual
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Individual
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Priority to CN201210578122.XA priority Critical patent/CN103892313A/zh
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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
    • 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

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Seasonings (AREA)

Abstract

本发明涉及一种菜肴的制作方法，具体地说是一种羊肉炖肉的制作方法，选鲜嫩羊肉→焯水去除血秽→羊肉切块→上火炒制，白糖上色→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

一种羊肉炖肉的制作方法
技术领域
本发明涉及一种菜肴的制作方法，具体地说是一种羊肉炖肉的制作方法。
背景技术
羊肉炖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羊肉炖肉的制作方法，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：选鲜嫩羊肉→焯水去除血秽→羊肉切块→上火炒制，白糖上色→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
本发明将餐饮羊肉炖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，既保留了传统羊肉炖肉的风味和营养，又即食、方便、卫生。
具体实施方式
实施例1
取100公斤鲜羊肉洗净，加入茴香2公斤，花椒1公斤，大料1公斤，桂皮2公斤，肉蔻1公斤，葱6公斤，精盐9公斤，生姜6公斤，蒜5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)

1.一种羊肉炖肉的制作方法，其特征在于，选鲜嫩羊肉→焯水去除血秽→羊肉切块→上火炒制，白糖上色→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。
CN201210578122.XA 2012-12-27 2012-12-27 一种羊肉炖肉的制作方法 Pending CN103892313A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201210578122.XA CN103892313A (zh) 2012-12-27 2012-12-27 一种羊肉炖肉的制作方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201210578122.XA CN103892313A (zh) 2012-12-27 2012-12-27 一种羊肉炖肉的制作方法

Publications (1)

Publication Number Publication Date
CN103892313A true CN103892313A (zh) 2014-07-02

Family

ID=50984142

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201210578122.XA Pending CN103892313A (zh) 2012-12-27 2012-12-27 一种羊肉炖肉的制作方法

Country Status (1)

Country Link
CN (1) CN103892313A (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109601891A (zh) * 2019-01-03 2019-04-12 内蒙古蒙都羊业食品股份有限公司 十全滋补调理羊肉食品

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109601891A (zh) * 2019-01-03 2019-04-12 内蒙古蒙都羊业食品股份有限公司 十全滋补调理羊肉食品

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Application publication date: 20140702