CN103892330A - 一种炒羊肉片的制作方法 - Google Patents
一种炒羊肉片的制作方法 Download PDFInfo
- Publication number
- CN103892330A CN103892330A CN201210579803.8A CN201210579803A CN103892330A CN 103892330 A CN103892330 A CN 103892330A CN 201210579803 A CN201210579803 A CN 201210579803A CN 103892330 A CN103892330 A CN 103892330A
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- Prior art keywords
- mutton
- minutes
- hour
- making method
- fried
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Links
- 238000000034 method Methods 0.000 title abstract description 3
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 2
- 238000009461 vacuum packaging Methods 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 238000005406 washing 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
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 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
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 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
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明涉及一种菜肴的制作方法，具体地说是一种炒羊肉片的制作方法，先将将羊肉洗净，切成规则片状肉片→入调味原料→搅拌→12小时入味→再次搅拌→存放30分钟→水煮，水温100℃，入煮时间15分钟→沥水→风干1小时→过油炒制→真空包装，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，具体地说是一种炒羊肉片的制作方法。
背景技术
炒羊肉片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炒羊肉片的制作方法，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，切成规则片状肉片→入调味原料→搅拌→12小时入味→再次搅拌→存放30分钟→水煮，水温100℃，入煮时间15分钟→沥水→风干1小时→过油炒制→真空包装。
配比方案表
单次原材料配比方案
本发明将餐饮炒羊肉片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，既保留了传统炒羊肉片的风味和营养，又即食、方便、卫生。
具体实施方式
实施例1
取100公斤羊肉洗净，切成长2cm—3cm规则片状肉片，加入大料2公斤，花椒0.8公斤，葱0.8公斤，精盐2.4公斤，生姜4公斤，蒜8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)
1.一种炒羊肉片的制作方法，其特征在于，先将将羊肉洗净，切成规则片状肉片→入调味原料→搅拌→12小时入味→再次搅拌→存放30分钟→水煮，水温100℃，入煮时间15分钟→沥水→风干1小时→过油炒制→真空包装。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210579803.8A CN103892330A (zh) | 2012-12-28 | 2012-12-28 | 一种炒羊肉片的制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210579803.8A CN103892330A (zh) | 2012-12-28 | 2012-12-28 | 一种炒羊肉片的制作方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103892330A true CN103892330A (zh) | 2014-07-02 |
Family
ID=50984159
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210579803.8A Pending CN103892330A (zh) | 2012-12-28 | 2012-12-28 | 一种炒羊肉片的制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103892330A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223141A (zh) * | 2014-08-02 | 2014-12-24 | 安徽省银百益食品有限公司 | 一种茶香酥嫩羊肉片及其制备方法 |
-
2012
- 2012-12-28 CN CN201210579803.8A patent/CN103892330A/zh active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223141A (zh) * | 2014-08-02 | 2014-12-24 | 安徽省银百益食品有限公司 | 一种茶香酥嫩羊肉片及其制备方法 |
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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 |