CN103948053A - Method for fabricating mutton cake - Google Patents
Method for fabricating mutton cake Download PDFInfo
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- CN103948053A CN103948053A CN201410204605.2A CN201410204605A CN103948053A CN 103948053 A CN103948053 A CN 103948053A CN 201410204605 A CN201410204605 A CN 201410204605A CN 103948053 A CN103948053 A CN 103948053A
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- Prior art keywords
- mutton
- cake
- skin
- fabricating
- preparation
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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
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- Life Sciences & Earth Sciences (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a method for fabricating a mutton cake. The method comprises the following steps: 1) fabricating a mutton block; 2) well cooking and seasoning the mutton block; 3) discharging out of a pan; and 4) wrapping and molding. According to the method for fabricating the mutton cake, which is disclosed by the invention, the mutton cake is fabricated by adopting pure mutton, and no pigskin is added, so that the mouthfeel of the mutton is not affected, the mutton cake is genuine in raw material, and delicious in mouthfeel; the broken mutton is wrapped by adopting sheepskin, and molded and solidified by knocking and pressing methods rather than being solidified by viscous soup in a freezing manner. The mutton cake is made of pure mutton, is compact in mouthfeel, and is a good item for being eaten together with rice or bread and entertaining guests at a banquet.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of preparation method of mutton cake.
Background technology
Mutton fine and tender taste, easily digestion, high protein, low fat, many containing phosphatide, all will lack compared with the fat content of pork and beef, and cholesterol level is few, is one of delicious food of cold-proof temperature compensation in winter; Mutton taste warm in nature is sweet, both can tonic, again can dietotherapy, and be the good strong disease food of dispelling, useful gas qi-restoratives, under Wen Zhongnuan, tonifying kidney and strengthening yang, myogenic is good for power, the effect of resistance to colds.
The sheep cake of being produced by mutton, not only mutton shortcake is rotten, and sheep cake is translucent and is flexible, and delicious flavour is nutritious, tasty.Also has certain medical effect.In the < < Yin Shan Zhengyao, Principles of Correct Diet > > that the physician of Yuan Dynasty Meng ethnic group Husihui is shown, say: " the sweet large heat of mutton taste; nontoxic; in main warm, cold, the tonifying middle-Jiao and Qi of a wind, strong wind, sweating, consumptive disease, " thin and weak to consumptive disease, cold hernia etc. have certain therapeutic action.
Existing mutton cake generally all adds pork rind in the process of making, and increases collagen, and also as the adhesive of mutton, but the interpolation of pork rind can affect the taste of mutton.
Summary of the invention
The object of this invention is to provide a kind of mouthfeel consolidation of being made by pure mutton, the preparation method of the mutton cake of the fresh perfume (or spice) of entrance.
For achieving the above object, the invention provides a kind of preparation method of mutton cake, comprise the following steps:
1) get two to three years fat goats of first-class raising, after government official, need not strip off the skin, defeathering after boiling water scalds, cuts into large slices four of front and back leg, does not remove manadesma, puts in boiled water pot and scalds 3 minutes, pulls out and washes down blood foam, the bulk of cutting into inch strips after cool of drying in the air;
2) mutton piece is placed in pot, put into seasoning bag, described seasoning bag comprises cassia bark, ginger, Chinese prickly ash and onion parts, put into again cooking wine and salt, add water and cover three centimetres of mutton pieces, boiled with very hot oven, again with little fire simmer 2-3 hour rotten to the crisp meat of skin, nutriment and condiment are fully infiltrated;
3) take the dish out of the pot, pull mutton out, choose the head of boning, the mutton skin of tearing, and mutton skin is put well separately, mutton is broken singly and put;
4) mutton of breaking is divided on mutton skin, with mutton skin, mutton is wrapped, finally with calico, wrap and put into basin, with weight, knock and press 12 hours, extend the setting time of protein, after knocking into, thinly slice, mutton cake completes.
Wherein, in step 2, described seasoning bag comprises cassia bark 10g, ginger 5g, Chinese prickly ash 10g, onion parts 5g, then puts into cooking wine 10g and salt 10g; In step 4, the quality of weight is 20-30kg.
The preparation method of a kind of mutton cake of the present invention, adopt pure mutton to make mutton cake, do not add pork rind, avoid affecting the mouthfeel of mutton, real thing, tasty mouthfeel, and with mutton suitcase, wrap up in the mutton of breaking, to knock the method moulding of pressure, solidify, not with the soup juice of thickness by the freezing mutton that solidifies, such mutton cake is made by pure mutton, and mouthfeel consolidation, is the good merchantable brand of going with rice or bread and entertaining guests at a banquet.
The specific embodiment
Describe the preferred technical solution of the present invention below in detail.
The preparation method of a kind of mutton cake of the present invention, comprises the following steps:
1) get two to three years fat goats of first-class raising, after government official, need not strip off the skin, defeathering after boiling water scalds, cuts into large slices four of front and back leg, does not remove manadesma, puts in boiled water pot and scalds 3 minutes, pulls out and washes down blood foam, the bulk of cutting into inch strips after cool of drying in the air;
2) mutton piece is placed in pot, put into seasoning bag, described seasoning bag comprises cassia bark 10g, ginger 5g, Chinese prickly ash 10g, onion parts 5g, put into again cooking wine 10g and salt 10g, add water and cover three centimetres of mutton pieces, boiled with very hot oven, then with little fire simmer 2-3 hour rotten to the crisp meat of skin, nutriment and condiment are fully infiltrated;
3) take the dish out of the pot, pull mutton out, choose the head of boning, the mutton skin of tearing, and mutton skin is put well separately, mutton is broken singly and put;
4) mutton of breaking is divided on mutton skin, with mutton skin, mutton is wrapped, finally with calico, wrap and put into basin, with weight, knock and press 12 hours, the quality of weight is 20-30kg, extends the setting time of protein, after knocking into, thinly slice, mutton cake completes.
Plum small piece of land surrounded by water mutton cake is different from other local mutton cake of making of the county on making, it is mainly not add pork rind when making mutton cake, but is made with pure mutton.
The preparation method of a kind of mutton cake of the present invention, adopt pure mutton to make mutton cake, do not add pork rind, avoid affecting the mouthfeel of mutton, real thing, tasty mouthfeel, and with mutton suitcase, wrap up in the mutton of breaking, to knock the method moulding of pressure, solidify, not with the soup juice of thickness by the freezing mutton that solidifies, such mutton cake is made by pure mutton, and mouthfeel consolidation, is the good merchantable brand of going with rice or bread and entertaining guests at a banquet.
Claims (3)
1. a preparation method for mutton cake, is characterized in that comprising the following steps:
1) get two to three years fat goats of first-class raising, after government official, need not strip off the skin, defeathering after boiling water scalds, cuts into large slices four of front and back leg, does not remove manadesma, puts in boiled water pot and scalds 3 minutes, pulls out and washes down blood foam, the bulk of cutting into inch strips after cool of drying in the air;
2) mutton piece is placed in pot, put into seasoning bag, described seasoning bag comprises cassia bark, ginger, Chinese prickly ash and onion parts, put into again cooking wine and salt, add water and cover three centimetres of mutton pieces, boiled with very hot oven, again with little fire simmer 2-3 hour rotten to the crisp meat of skin, nutriment and condiment are fully infiltrated;
3) take the dish out of the pot, pull mutton out, choose the head of boning, the mutton skin of tearing, and mutton skin is put well separately, mutton is broken singly and put;
4) mutton of breaking is divided on mutton skin, with mutton skin, mutton is wrapped, finally with calico, wrap and put into basin, with weight, knock and press 12 hours, extend the setting time of protein, after knocking into, thinly slice, mutton cake completes.
2. the preparation method of a kind of mutton cake as claimed in claim 1, is characterized in that: in step 2, described seasoning bag comprises cassia bark 10g, ginger 5g, Chinese prickly ash 10g, onion parts 5g, then puts into cooking wine 10g and salt 10g.
3. the preparation method of a kind of mutton cake as claimed in claim 1 or 2, is characterized in that: in step 4, the quality of weight is 20-30kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410204605.2A CN103948053A (en) | 2014-05-15 | 2014-05-15 | Method for fabricating mutton cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410204605.2A CN103948053A (en) | 2014-05-15 | 2014-05-15 | Method for fabricating mutton cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103948053A true CN103948053A (en) | 2014-07-30 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410204605.2A Pending CN103948053A (en) | 2014-05-15 | 2014-05-15 | Method for fabricating mutton cake |
Country Status (1)
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| CN (1) | CN103948053A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104509869A (en) * | 2014-12-17 | 2015-04-15 | 河南省叶县三益清真食品有限公司 | Instant beef with cowhide and preparation method thereof |
| CN105011008A (en) * | 2015-08-21 | 2015-11-04 | 王嫣俐 | Meat loaf and preparation method thereof |
| CN105767917A (en) * | 2016-04-08 | 2016-07-20 | 严慈 | Making technology of health care mutton cakes |
| CN106261807A (en) * | 2016-08-25 | 2017-01-04 | 马家庆 | A kind of preparation method of shea Radix Rumicis Japonici parfait |
-
2014
- 2014-05-15 CN CN201410204605.2A patent/CN103948053A/en active Pending
Non-Patent Citations (2)
| Title |
|---|
| 《高淳土菜》编写组: "《高淳土菜》", 30 September 2009, 江苏科学技术出版社 * |
| 史奎春，等: "水晶羊糕加工工艺", 《肉类工业》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104509869A (en) * | 2014-12-17 | 2015-04-15 | 河南省叶县三益清真食品有限公司 | Instant beef with cowhide and preparation method thereof |
| CN105011008A (en) * | 2015-08-21 | 2015-11-04 | 王嫣俐 | Meat loaf and preparation method thereof |
| CN105767917A (en) * | 2016-04-08 | 2016-07-20 | 严慈 | Making technology of health care mutton cakes |
| CN106261807A (en) * | 2016-08-25 | 2017-01-04 | 马家庆 | A kind of preparation method of shea Radix Rumicis Japonici parfait |
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Application publication date: 20140730 |