CN103892327A - 一种羊肉酥肉的制作方法 - Google Patents
一种羊肉酥肉的制作方法 Download PDFInfo
- Publication number
- CN103892327A CN103892327A CN201210578109.4A CN201210578109A CN103892327A CN 103892327 A CN103892327 A CN 103892327A CN 201210578109 A CN201210578109 A CN 201210578109A CN 103892327 A CN103892327 A CN 103892327A
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- Prior art keywords
- mutton
- crispy
- stirring
- meat
- air
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- 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
Links
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims abstract description 3
- 235000013372 meat Nutrition 0.000 claims description 11
- 240000002234 Allium sativum Species 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 239000006260 foam Substances 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 229940029982 garlic powder Drugs 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- 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)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (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酥肉的制作方法，选肉→清洗分割→搅拌→肉与小粉配比→入调味原料（姜蒜沫粉等）→搅拌→12小时入味→再次搅拌→存放30分钟→手工成型→水煮（水温100℃，入煮时间15分钟左右）→沥水→风干1小时→油炸→再次风干冷却→包装，具有即食、保鲜、美味、营养、方便食用的优点。
Description
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酥肉的制作方法。
背景技术
羊肉酥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酥肉的制作方法，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：选肉→清洗分割→搅拌→肉与小粉配比→入调味原料（姜蒜沫粉等）→搅拌→12小时入味→再次搅拌→存放30分钟→手工成型→水煮（水温100℃，入煮时间15分钟左右）→沥水→风干1小时→油炸→再次风干冷却→包装。
配比方案表
单次原材料配比方案
本发明将餐饮羊肉酥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，既保留了传统羊肉酥肉的风味和营养，又即食、方便、卫生。
具体实施方式
实施例1
取110公斤羊肉洗净，加入淀粉60公斤，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)
1.一种羊肉酥肉的制作方法，其特征在于，选肉→清洗分割→搅拌→肉与小粉配比→入调味原料（姜蒜沫粉等）→搅拌→12小时入味→再次搅拌→存放30分钟→手工成型→水煮（水温100℃，入煮时间15分钟左右）→沥水→风干1小时→油炸→再次风干冷却→包装。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210578109.4A CN103892327A (zh) | 2012-12-27 | 2012-12-27 | 一种羊肉酥肉的制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210578109.4A CN103892327A (zh) | 2012-12-27 | 2012-12-27 | 一种羊肉酥肉的制作方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103892327A true CN103892327A (zh) | 2014-07-02 |
Family
ID=50984156
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210578109.4A Pending CN103892327A (zh) | 2012-12-27 | 2012-12-27 | 一种羊肉酥肉的制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103892327A (zh) |
-
2012
- 2012-12-27 CN CN201210578109.4A patent/CN103892327A/zh active Pending
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| 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 |