CN105876462A - Making method of fragrant and crisp lamb legs - Google Patents
Making method of fragrant and crisp lamb legs Download PDFInfo
- Publication number
- CN105876462A CN105876462A CN201410685598.2A CN201410685598A CN105876462A CN 105876462 A CN105876462 A CN 105876462A CN 201410685598 A CN201410685598 A CN 201410685598A CN 105876462 A CN105876462 A CN 105876462A
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- grams
- gigot
- crisp
- fried
- fragrant
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Abstract
The invention discloses a making method of fragrant and crisp lamb legs, and belongs to the field of food processing. The preparation method comprises the following processing technology flows of finishing raw materials, performing pickling, performing cooking, performing deep-frying and performing disking. The fragrant and crisp lamb legs made by the preparation method disclosed by the invention are brown in color, crisp in outer parts, tender in inner parts, oily but not greasy, delicious and fragrant.
Description
Technical field
The invention belongs to the manufacture method of a kind of food, particularly relate to the manufacture method of a kind of crisp-fried gigot.
Background technology
Sheep is pure herbivore, so Carnis caprae seu ovis wants delicacy compared with the meat of beef, easily digests, high protein,
Low fat, many containing phospholipid, the fat content of relatively Carnis Sus domestica and beef will be lacked, and cholesterol level is few, is
One of delicious food of cold-proof temperature compensation in winter, can receive and nourish and cold-proof double effects.Meat on foreleg claims
Front hammer, presss from both sides muscle in meat, muscles is connected, is suitable to sauced；Sheep hind shank, presss from both sides muscle, muscles phase in meat
Even, it is well suited to sauced.Carnis caprae seu ovis product in the market is the most single, a kind of perfume of present invention exploitation
Crisp gigot product more selects to consumers in general.
Summary of the invention
The present invention adopts the following technical scheme that to achieve these goals
The manufacture method of a kind of crisp-fried gigot, it is characterised in that comprising following deal is: sheep foreleg 2500
Gram, onion 200 grams, 15 grams of Pericarpium Zanthoxyli, ground pepper 10 grams, Herba Pelargonii Graveolentis 2 grams, Fructus Cumini Cymini 1 gram, egg
1, corn starch 30 grams, refined salt 80 grams, cooking wine 100 grams, Oleum Arachidis hypogaeae semen 2000 grams, its make
Method comprises the following steps: (1) raw material arranges: select the fresh sheep foreleg that health is qualified, cleans, drips
Water, finished edge, then stab a little duck eyes with hammer drill, in order to tasty；(2) pickle: the gigot put in order is put
In basin, add refined salt, ground pepper, rub after uniformly, recycling wine, Pericarpium Zanthoxyli, Fructus Cumini Cymini, Herba Pelargonii Graveolentis and
The onion of chopping, mix is uniform, pickles 30 minutes；(3) cook: pickled gigot is put on food steamer,
Steam Carnis caprae seu ovis ripe rotten, after taking the dish out of the pot, drain boiling hot juice, slightly dry in the air a little while；It is (4) fried: egg is beaten in bowl,
Plus corn starch, furnishing pasty state, spread upon equably on gigot, oil generation of letting off fireworks in pot, burn to eight
When becoming heat, put into and hang the gigot stuck with paste, pull out after being deep-fried, drain；(5) sabot: the gigot exploded removes
Bone, pads and is trying to get to the heart of a matter, and Carnis caprae seu ovis is cut into large stretch of sabot, then removes cumin powder, joins flower and is finished product.
The crisp-fried gigot color and luster that the present invention makes is sallow, crisp outside tender inside, fragrance oily but not greasy, fresh beautiful.
Detailed description of the invention
The manufacture method of a kind of crisp-fried gigot, it is characterised in that comprising following deal is: sheep foreleg 2500
Gram, onion 200 grams, 15 grams of Pericarpium Zanthoxyli, ground pepper 10 grams, Herba Pelargonii Graveolentis 2 grams, Fructus Cumini Cymini 1 gram, egg
1, corn starch 30 grams, refined salt 80 grams, cooking wine 100 grams, Oleum Arachidis hypogaeae semen 2000 grams, its make
Method comprises the following steps: (1) raw material arranges: select the fresh sheep foreleg that health is qualified, cleans, drips
Water, finished edge, then stab a little duck eyes with hammer drill, in order to tasty；(2) pickle: the gigot put in order is put
In basin, add refined salt, ground pepper, rub after uniformly, recycling wine, Pericarpium Zanthoxyli, Fructus Cumini Cymini, Herba Pelargonii Graveolentis and
The onion of chopping, mix is uniform, pickles 30 minutes；(3) cook: pickled gigot is put on food steamer,
Steam Carnis caprae seu ovis ripe rotten, after taking the dish out of the pot, drain boiling hot juice, slightly dry in the air a little while；It is (4) fried: egg is beaten in bowl,
Plus corn starch, furnishing pasty state, spread upon equably on gigot, oil generation of letting off fireworks in pot, burn to eight
When becoming heat, put into and hang the gigot stuck with paste, pull out after being deep-fried, drain；(5) sabot: the gigot exploded removes
Bone, pads and is trying to get to the heart of a matter, and Carnis caprae seu ovis is cut into large stretch of sabot, then removes cumin powder, joins flower and is finished product.
Claims (1)
1. the manufacture method of a crisp-fried gigot, it is characterised in that comprising following deal is: sheep foreleg
2500 grams, onion 200 grams, 15 grams of Pericarpium Zanthoxyli, ground pepper 10 grams, Herba Pelargonii Graveolentis 2 grams, Fructus Cumini Cymini 1 gram,
1, egg, corn starch 30 grams, refined salt 80 grams, cooking wine 100 grams, Oleum Arachidis hypogaeae semen 2000 grams, its
Manufacture method comprises the following steps: (1) raw material arranges: select the fresh sheep foreleg that health is qualified, clean,
Dewatering, finished edge, then stab a little duck eyes with hammer drill, in order to tasty；(2) pickle: the gigot put in order
It is placed in basin, adds refined salt, ground pepper, after rubbing uniformly, recycling wine, Pericarpium Zanthoxyli, Fructus Cumini Cymini, Herba Pelargonii Graveolentis
With the onion of chopping, mix is uniform, pickles 30 minutes；(3) cook: pickled gigot is put into food steamer
On, steam Carnis caprae seu ovis ripe rotten, after taking the dish out of the pot, drain boiling hot juice, slightly dry in the air a little while；(4) fried: egg is beaten
In bowl, add corn starch, furnishing pasty state, spread upon equably on gigot, oil generation of letting off fireworks in pot,
When burning to eighty per cant heat, put into and hang the gigot stuck with paste, pull out after being deep-fried, drain；(5) sabot: the sheep exploded
Lower limb removes bone, and pad is being tried to get to the heart of a matter, and Carnis caprae seu ovis is cut into large stretch of sabot, then removes cumin powder, joins flower and is into
Product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410685598.2A CN105876462A (en) | 2014-11-22 | 2014-11-22 | Making method of fragrant and crisp lamb legs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410685598.2A CN105876462A (en) | 2014-11-22 | 2014-11-22 | Making method of fragrant and crisp lamb legs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105876462A true CN105876462A (en) | 2016-08-24 |
Family
ID=56698792
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410685598.2A Pending CN105876462A (en) | 2014-11-22 | 2014-11-22 | Making method of fragrant and crisp lamb legs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105876462A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107198139A (en) * | 2017-07-27 | 2017-09-26 | 朱天杰 | A kind of bamboo partridge meat products and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1864548A (en) * | 2005-05-18 | 2006-11-22 | 韩玉岭 | Method for preparing mutton food |
-
2014
- 2014-11-22 CN CN201410685598.2A patent/CN105876462A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1864548A (en) * | 2005-05-18 | 2006-11-22 | 韩玉岭 | Method for preparing mutton food |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107198139A (en) * | 2017-07-27 | 2017-09-26 | 朱天杰 | A kind of bamboo partridge meat products and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160824 |
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| WD01 | Invention patent application deemed withdrawn after publication |