CN104544162A - Production method for Dongpo mutton - Google Patents

Production method for Dongpo mutton Download PDF

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Publication number
CN104544162A
CN104544162A CN201510039179.6A CN201510039179A CN104544162A CN 104544162 A CN104544162 A CN 104544162A CN 201510039179 A CN201510039179 A CN 201510039179A CN 104544162 A CN104544162 A CN 104544162A
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CN
China
Prior art keywords
grams
mutton
sheep
sheepskin
sirloin
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
CN201510039179.6A
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Chinese (zh)
Inventor
王正华
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.)
ANHUI HUAISHANG COMMERCIAL MANAGEMENT GROUP Co Ltd
Original Assignee
ANHUI HUAISHANG COMMERCIAL MANAGEMENT GROUP Co Ltd
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 ANHUI HUAISHANG COMMERCIAL MANAGEMENT GROUP Co Ltd filed Critical ANHUI HUAISHANG COMMERCIAL MANAGEMENT GROUP Co Ltd
Priority to CN201510039179.6A priority Critical patent/CN104544162A/en
Publication of CN104544162A publication Critical patent/CN104544162A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a production method for Dongpo mutton. The production method for Dongpo mutton comprises the following steps: (1) taking 1000-1200g of lamb breast, cleaning, placing into a pot containing 1200-1500g of water, boiling and then draining off; (2) taking a wok and burning to red with fire, rubbing the surface, with the skin, of the lamb breast in the wok back and forth to form hard lumps on the surface of the skin, scrape-washing the skin and then slicing; (3) taking the wok, placing 50-60g of fresh ginger, 30-40g of green onion and 4-5 red dates at the bottom of the earthen pot, placing the sliced lamb breast above, then adding 500-600g of high-grade Shaoxing wine, 8-10g of soybean sauce, 50-60g of rock candy, 50-60g of chicken liquid and 5-6g of oyster sauce, boiling with a big fire and then braising for 1.5-2 hours until the lamb breast is well cooked. The production method for Dongpo mutton, disclosed by the invention, is simple, excellent in colour and taste, odour-free and grease-free, delicious and tender in meat after being braised for a long time, as well as quite high in nutritional value.

Description

The preparation method of slope, east mutton
Technical field
The present invention relates to food processing field, particularly relate to the preparation method of a kind of eastern slope mutton.
Background technology
Spread the saying of " autumn and winter nourish " traditionally, and mutton taste is sweet, warm in nature, blood yiqi, Wen Zhongnuan kidney, is good merchantable brand of nourishing winter.Winter often eats mutton, not only can stimulate circulation on the one hand, increase human heat, and can also digestive ferment be increased, help peptic digest, nutritious due to it on the other hand, be rich in protein, fat, phosphorus, iron, calcium, vitamin B1, B2 and the composition such as nicotinic acid, cholesterine, have very large benifit for some cold of insufficiency type illnesss for the treatment of.
And along with growth in the living standard, the requirement of people to diet is more and more higher, also more and more higher to the taste requirements of mutton, traditional mutton goods can not meet the demand of people to cuisines, taste, nutrition far away.At present, the mutton goods that market is released, traditional preparation method still continued to use by its mutton, common are mutton soup, and if mutton is dealt with improperly, have dense sheep smell of mutton, the mutton produced not only had a strong smell but also greasy, sheep soup offscum is many, taste is abnormal.
Therefore need to provide a kind of preparation method simply, not only delicious but also nutritious mutton method for making to be to meet popular taste demand.
Summary of the invention
The object of the present invention is to provide the preparation method of a kind of eastern slope mutton, mouthfeel be good, nutritional labeling is high, fine and tender taste.
For achieving the above object, the preparation method of a kind of eastern slope provided by the invention mutton, comprises the following steps:
(1) get sheep sirloin 1000-1200 grams, clean up, put into the pot containing 1200-1500 grams of water, drain away the water after boiled;
(2) get and frying pan is burnt red, have the one side of sheepskin to rub back and forth in frying pan sheep sirloin, make sheepskin surface form lump, scrape stripping and slicing after sheepskin;
(3) marmite is got, 50-60 grams, ginger, green onion 30-40 grams, red date 4-5 are placed on bottom marmite, above the sheep sirloin of stripping and slicing is placed in, add yellow rice wine 500-600 grams, 8-10 grams, soy sauce, 50-60 grams, rock sugar, chicken extract 50-60 grams, 5-6 grams, oyster sauce again, change little fire after big fire is boiled stewing 1.5-2 little rotten up to shortcake.
Preferably, in step (2), sheep sirloin is cut into the square of 2 centimeter square.The sheep sirloin of such specification size is more easily tasty in sintering procedure, and instant edible.
Preferably, described sheep sirloin is selected and is selectedly raised sheep scattered, and the meat taste of raising sheep scattered is good, be of high nutritive value, it contains rich in protein, fat, simultaneously also containing vitamin B1, B2 and mineral calcium, phosphorus, potassium, iodine etc., can strengthening the bones and muscles, stimulate circulation, strengthen resisting cold ability.
The invention has the beneficial effects as follows:
(1) the present invention is first by monoblock sheep sirloin poach mistake, can not only remove the surperficial foreign material do not cleaned up of sheep sirloin as wool, and preliminary its smell of mutton of removing;
(2) utilize and burn red frying pan and make sheepskin surface lumps, on the one hand removing sheepskin surface can not eat part, carries out half processing on the other hand to monoblock sheep sirloin, facilitates follow-uply to fire program;
(3) ginger is hot in nature, and taste is pungent, Wen Zhong, Hui Yang, warming lung to reduce watery phlegm, Appetizing spleen-tonifying, antibacterial, refresh oneself, and disperses cold-evil, anti-ageing, with mutton with boiling, can not only remove the smell of mutton of mutton, and temperature compensation more; Green onion, containing multivitamin and amino acid and volatile oil, has a kind of peculiar fragrance, can bring out appetite, it is reported, often eating green onion can clever brain; Red-jujube flavor sweet warm in nature, return taste warp, have effect of tonifying middle-Jiao and Qi, nourishing blood and tranquilization, the mitigation property of medicine, nourishment for vitality, vitamin content is high, is rich in protein, fat, carbohydrate, organic acid, vitamin A, vitamin C, micro-calcium are multiple; Yellow rice wine has with blood, promoting the circulation of qi, row god, dispels cold, many health cares such as strengthen the bone, nutritious, includes 21 seed amino acids, containing multiple proteins, carbohydrate and vitamin, can remove raw meat, goes to have a strong smell, flavouring, makes dish more delicious, has beauty functions; Soy sauce nutrition is extremely abundant, comprise amino acid, soluble protein, carbohydrate, acids etc., containing multivitamin and mineral matter, can body's cholesterol be reduced, reduce the incidence of disease of angiocardiopathy, and the infringement of radical pair human body can be reduced, there is anti-cancer efficacy, the fragrance of food can be increased, make its color and luster more good-looking, increase appetite; Rock sugar taste is sweet, property is put down, enter lung, the spleen channel, has effect of tonifying middle-Jiao and Qi and stomach moistening lung, nourishing Yin and promoting production of body fluid, moistens the lung and relieve the cough; Chicken extract qi-restoratives, can improve immunity, and its chicken extract fragrance is very delicious; Oyster sauce contains abundant trace element and several amino acids, is rich in taurine, can strengthen the plurality of health care functions such as body immunity, its delicious flavour, aromatic strongly fragrant, the sticky appropriateness of oyster, is of high nutritive value.
The preparation method of slope, the present invention east mutton is simple, be pleasant to the eye and taste, mutton is in sintering procedure, the aroma of abundant absorption yellow rice wine, the sauce of soy sauce are fragrant, add chicken extract and oyster sauce makes its delicate flavour assail the nostrils, entrance is mingled with the delicate fragrance of red date and the fragrant and sweet of rock sugar, through stewing system for a long time, mutton is not had a strong smell oiliness, tasty, fine and tender taste, has very high nutritive value.
Detailed description of the invention
Further illustrate of the present invention below in conjunction with specific embodiment.
Embodiment 1:
(1) get and selectedly raise sheep sheep sirloin 1000 grams scattered, clean up, put into the pot containing 1200 grams of water, drain away the water after boiled;
(2) get and frying pan is burnt red, have the one side of sheepskin to rub back and forth in frying pan sheep sirloin, make sheepskin surface form lump, after scraping sheepskin, be cut into the square of 2 centimeter square;
(3) marmite is got, 50 grams, ginger, green onion 30 grams, red date 4 are placed on bottom marmite, above the sheep sirloin of stripping and slicing is placed in, then add yellow rice wine 500 grams, 8 grams, soy sauce, 50 grams, rock sugar, chicken extract 50 grams, 5 grams, oyster sauce, change little fire after big fire is boiled stewing 1.5 little rotten up to shortcake.
Embodiment 2:
(1) get and selectedly raise sheep sheep sirloin 1100 grams scattered, clean up, put into the pot containing 1350 grams of water, drain away the water after boiled;
(2) get and frying pan is burnt red, have the one side of sheepskin to rub back and forth in frying pan sheep sirloin, make sheepskin surface form lump, after scraping sheepskin, be cut into the square of 2 centimeter square;
(3) marmite is got, 55 grams, ginger, green onion 35 grams, red date 4 are placed on bottom marmite, above the sheep sirloin of stripping and slicing is placed in, then add yellow rice wine 550 grams, 9 grams, soy sauce, 55 grams, rock sugar, chicken extract 55 grams, 5 grams, oyster sauce, change little fire after big fire is boiled stewing 1.7 little rotten up to shortcake.
Embodiment 3:
(1) get and selectedly raise sheep sheep sirloin 1200 grams scattered, clean up, put into the pot containing 1500 grams of water, drain away the water after boiled;
(2) get and frying pan is burnt red, have the one side of sheepskin to rub back and forth in frying pan sheep sirloin, make sheepskin surface form lump, after scraping sheepskin, be cut into the square of 2 centimeter square;
(3) marmite is got, 60 grams, ginger, green onion 40 grams, red date 5 are placed on bottom marmite, above the sheep sirloin of stripping and slicing is placed in, then add yellow rice wine 600 grams, 10 grams, soy sauce, 60 grams, rock sugar, chicken extract 60 grams, 6 grams, oyster sauce, change little fire after big fire is boiled stewing 2 little rotten up to shortcake.
The above chicken extract is commercially available concentrated chicken-juice flavorings, buyable, its batching is water, edible salt, chicken kindred juice (water, chicken kindred, edible salt, vitamin E), sodium glutamate, white granulated sugar, refining chicken fat (chicken fat, butylated hydroxy anisole, dibutyl hydroxy toluene), yeast extract, flavoring essence, hydroxypropyl PASELLI EASYGEL, 5' – flavour nucleotide disodium, xanthans, β – carrotene, spice.

Claims (3)

1. a preparation method for eastern slope mutton, comprises the following steps:
(1) get sheep sirloin 1000-1200 grams, clean up, put into the pot containing 1200-1500 grams of water, drain away the water after boiled;
(2) get and frying pan is burnt red, have the one side of sheepskin to rub back and forth in frying pan sheep sirloin, make sheepskin surface form lump, scrape stripping and slicing after sheepskin;
(3) marmite is got, 50-60 grams, ginger, green onion 30-40 grams, red date 4-5 are placed on bottom marmite, above the sheep sirloin of stripping and slicing is placed in, add yellow rice wine 500-600 grams, 8-10 grams, soy sauce, 50-60 grams, rock sugar, chicken extract 50-60 grams, 5-6 grams, oyster sauce again, change little fire after big fire is boiled stewing 1.5-2 little rotten up to shortcake.
2. the preparation method of eastern slope according to claim 1 mutton, is characterized in that, in step (2), sheep sirloin is cut into the square of 2 centimeter square.
3. the preparation method of eastern slope according to claim 1 and 2 mutton, is characterized in that, described sheep sirloin is selected and selectedly raised sheep scattered.
CN201510039179.6A 2015-01-26 2015-01-26 Production method for Dongpo mutton Pending CN104544162A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510039179.6A CN104544162A (en) 2015-01-26 2015-01-26 Production method for Dongpo mutton

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510039179.6A CN104544162A (en) 2015-01-26 2015-01-26 Production method for Dongpo mutton

Publications (1)

Publication Number Publication Date
CN104544162A true CN104544162A (en) 2015-04-29

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CN201510039179.6A Pending CN104544162A (en) 2015-01-26 2015-01-26 Production method for Dongpo mutton

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006090980A1 (en) * 2005-02-24 2006-08-31 Bionutrigen Co., Ltd. Food for preventing fatness and hyperlipemia
CN101116513A (en) * 2007-07-13 2008-02-06 于洪文 Degreasing medicinal mutton

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006090980A1 (en) * 2005-02-24 2006-08-31 Bionutrigen Co., Ltd. Food for preventing fatness and hyperlipemia
CN101116513A (en) * 2007-07-13 2008-02-06 于洪文 Degreasing medicinal mutton

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
季昌群,等: "《补肾强体必吃的食物》", 31 December 2011, 金盾出版社 *

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Application publication date: 20150429