CN104643116A

CN104643116A - Braised mutton with soy sauce and cooking method thereof

Info

Publication number: CN104643116A
Application number: CN201310584697.7A
Authority: CN
Inventors: 谈丽娜
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-11-20
Filing date: 2013-11-20
Publication date: 2015-05-27

Abstract

Braised mutton with soy sauce and a cooking method thereof. The cooking method includes following steps: (1) blanching and cutting of mutton: crudely washing high-quality goat mutton, crudely cutting the goat mutton into pieces, blanching the cut goat mutton in boiled water and taking the blanched mutton out, cooling the blanched mutton and finely cutting the blanched mutton into sheets and washing the mutton sheets for later use; (2) stir-frying of the mutton sheets on high fire: heating a pot and adding vegetable oil, adding lard oil after the vegetable oil heated to 75-85 DEG C, adding ginger and dried chilli after the lard oil boiled, stir-frying the ginger and the dried chilli in the boiled oil, stir-frying the blanched mutton sheets in the boil oil, adding vinegar and Chinese yellow wine, adding chilli sauce, red soybean sauce, white soybean sauce, sugar, salt, scallion and garlic successively after the mutton sheets shrunk obviously, stir-frying the food materials uniformly and adding water and boiling the food materials; (3) slow stewing on soft fire: slowly stewing the mutton sheets until the mutton sheets is crisp-ripen and soft and the color of the soap is red, and adding chicken essence and sesame oil with stirring uniformly and placing the braised mutton into barrels; and (4) sterilized package: sending the braised mutton packaged in the barrel to a sterilized room, weighing and packaging the braised mutton, allowing the braised mutton at a freezing point for several times and sealing the braised mutton in bags.

Description

A kind of mutton braised in brown sauce and cooking preparation method thereof

Technical field

The present invention relates to the diet category of people's daily life, specifically a kind of mutton braised in brown sauce and preparation method thereof.

Background technology

Mutton is of high nutritive value because of it, delicious flavour and firmly get people and must like, particularly in the last few years, because mutton has the function of good in strengthening stomach and tonifying kidney, just more by the favor of many promotion tonic people.For these years, mutton obtains eating method to be had varied, as braised in soy sauce, boils in plain water, steamed, barbecue etc., crowd's interest difference then respectively has to be selected edible, but pursues best cuisines and enjoys an always eternal theme.

Summary of the invention

The object of the invention is to release a kind of mutton braised in brown sauce and preparation method thereof, this mutton braised in brown sauce is not oily oiliness, fresh and tender tasty and refreshing, can improve the edible grade of people more, is also to provide a new class for mutton braised in brown sauce now belongs to.

Technical solution of the present invention is as follows:

This mutton braised in brown sauce chooses smart mutton to add that multiple batching and the cooking of assorted flavouring are made.Its multiple batching is mainly that ginger, green onion, capsicum are dry, garlic, pepper powder, oil, wine, sauce; Its assorted flavouring comprises salt, sugar, chickens' extract, vinegar etc.Wherein: oil comprises lard, rape oil, sesame oil; Sauce comprises Soy sauce (dark soy sauce), bechamel, thick chilli sauce; Wine is yellow rice wine.And cooking before the production mutton with the weight of these ingredients and seasonings and water volume ratio of: lamb, ginger, Onions, garlic, dried chili, pepper, chili sauce, lard, vegetable oil, sesame oil, soy sauce, red white soy sauce, rice wine, salt, sugar, chicken essence: vinegar: water = (95 ~ 105) : (2.0 ~ 2.5), (2.5 ~ 3.0), (1.5 ~ 1.8), (0.25 ~ 0.35), (0.35 ~ 0.45), (4.5 ~ 5.0), (12.5 ~ 13.5), (3.2 ~ 3.8), (1.2 ~ 1.8), (1.8 ~ 2.5), (6 ~ 7), (1.0 ~ 1.5), (0.5 ~ 1.0), (1.0 ~ 1.2), (1.5 ~ 2.0), (1.5 ~ 2.0), (95 ~ 105).The key of this mutton braised in brown sauce cooking preparation method is the order of addition of its processing step, batching and flavouring, the duration and degree of heating and the appropriate grasp of time.

Its cooking manufacturing process steps is as follows:

(1) blanching segmentation: slightly wash high-quality chevon, rough segmentation becomes block, put boiling water scalds and drags for, and cooling fritters slabbing, cleaned standby seam.

(2) very hot oven is propagandized hotly: pot heat puts into rape oil, when oil heat is to 75 ~ 85 degrees Celsius, add lard, treat oil boil add ginger, capsicum do boil in oil fry 1 ~ 2 minute, put into the sheet mutton stir-fry repeatedly after blanching, add vinegar, yellow rice wine, treat that cube meat obviously shrinks, more successively add pepper powder, thick chilli sauce, Soy sauce, bechamel, sugar, salt, green onion, garlic frying mix evenly, adds water boil.

(3) slow fire is stewed slowly: after one hour, ripe and soft to mutton crisp, and soup look ruddy adds chickens' extract, sesame oil, mix barrelling thoroughly.

(4) aseptic subpackaged: barreled finished product enters desinfection chamber and to weigh packaging, cools outward through flowing water, enter envelope after 0 degree Celsius of static a few hours of deepfreeze room.

Beneficial effect of the present invention:

Through the elaborate mutton braised in brown sauce of above-mentioned cooking craft, aromatic flavour, entrance is crisp fragrant fresh and tender, moderately salted, tasty and refreshing without greasy feeling, and more without the smell of mutton, after edible, aftertaste is unlimited.

Specific embodiment:

Claim the high-quality chevon 50 jin on anthology ground, rough segmentation becomes block, and putting in boiling water scalds stirs.Pull out when yellowish pink is white by red stain, naturally cool, then cutter is cut into sheet, thickness 3 ~ 5MM, cleaned standby seam.Pot is burnt heat and puts into rape oil (salad oil) about 1.6 jin by very hot oven, treat that oil temperature rises to 80 degrees centigrade and adds the lard about 6.3 jin got ready, ginger splices 1.2 jin is added when oil boils, dry about 0.14 jin of capsicum, after stirring fry in oil about 1-2 minute, sheet mutton after above-mentioned blanching is put into pot, stir-fry repeatedly, add about 0.7 jin of vinegar and about 0.6 jin of yellow rice wine simultaneously, treat that mutton chop is shunk, obviously diminish, add about 2.2 jin of thick chilli sauce again, about 1 jin of Soy sauce (dark soy sauce), about 3.2 jin of bechamels, about 0.5 jin of white sugar, stir after about 0.3 jin of salt, again with onion parts about 1.4 jin, green onion lobe 0.8 jin, finally add water purification about 50 liters, overflow the mutton and batching etc. in pot.Still very hot oven boils, then uses slow fire instead and stew about 1 little soft up to meat slowly, and soup look ruddy, add about 0.8 jin of chickens' extract again, about 0.7 jin of refined sesame oil, mixes loading disinfecting bucket thoroughly, enter rapidly desinfection chamber weighing and be distributed into bag, cool outward through flowing water, enter the static about 3 hours envelopes in 0 degree Celsius of deepfreeze room.This inner wrapping comes into the market, and opens bag instant very convenient, and especially to winter, twice-cooked stir-frying heat food is the delicacies that weakness of the spleen and the stomach person nourishes.

Claims

1. a mutton braised in brown sauce and cooking preparation method thereof, multiple batching is comprised by chevon, the assorted flavouring cooking is obtained, it is characterized in that its batching is mainly ginger, green onion, garlic, thick chilli sauce, pepper powder, lard, rape oil, sesame oil, Soy sauce, bechamel, wine, its flavouring is mainly salt, sugar, chickens' extract, vinegar, and the cooking makes the batching of front mutton and said sequence, the ratio of the weight of flavouring and water thereof is: (95 ~ 105): (2.0 ~ 2.5): (2.5 ~ 3.0): (1.5 ~ 1.8): (0.25 ~ 0.35): (0.35 ~ 0.45): (4.5 ~ 5.0): (12.5 ~ 13.5): (3.2 ~ 3.8): (1.2 ~ 1.8): (1.8 ~ 2.5): (6 ~ 7): (1.0 ~ 1.5): (0.5 ~ 1.0): (1.0 ~ 1.2): (1.5 ~ 2.0): (1.5 ~ 2.0): (95 ~ 105).

2. the cooking preparation method of a kind of mutton braised in brown sauce according to claim 1, it is characterized in that its cooking making step is: (one) blanching is split: slightly wash high-quality chevon, rough segmentation becomes block, put boiling water to scald and drag for, slabbing is frittered in cooling, cleaned standby seam, (2) very hot oven is propagandized hotly: pot heat puts into rape oil, when oil heat is to 75 ~ 85 degrees Celsius, add lard, treat that oil boils and add ginger, capsicum does in stir-fry in oil of boiling, put into the sheet mutton stir-fry repeatedly after blanching, add vinegar, yellow rice wine, treat that cube meat obviously shrinks, successively add thick chilli sauce again, Soy sauce, bechamel, sugar, salt, green onion, garlic, and stir-fry is mixed evenly, add water boil, (3) slow fire is stewed slowly: slow fire is stewed to mutton crisp ripe and soft slowly, soup look ruddy adds chickens' extract, sesame oil, mix barrelling thoroughly, (4) aseptic subpackaged: barreled finished product enters desinfection chamber, weighing and bagging, envelope after freezing point static a few hours.