CN106509663A - Special mutton ingredients and roasting method - Google Patents
Special mutton ingredients and roasting method Download PDFInfo
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- CN106509663A CN106509663A CN201610928599.4A CN201610928599A CN106509663A CN 106509663 A CN106509663 A CN 106509663A CN 201610928599 A CN201610928599 A CN 201610928599A CN 106509663 A CN106509663 A CN 106509663A
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- mutton
- caprae seu
- seu ovis
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Abstract
The invention relates to special mutton ingredients and a roasting method. The special mutton ingredients consist of refined salt, chicken powder, chicken essence, ginger powder, onions, fresh fragrant powder, eggs, salad oil, thirteen-spice powder, shichimi and villous amomum fruits. The special mutton ingredients are made through the following steps of beating the eggs in a bowl, uniformly stirring egg liquid, cutting up the onions, pouring the cut-up onions into the egg liquid, adding the refined salt, the chicken powder, the chicken essence, the ginger powder, the fresh fragrant powder, the salad oil, the thirteen-spice powder, the shichimi and the villous amomum fruits, and performing uniform stirring so as to obtain the special mutton ingredients. The roasting method comprises the following steps of cutting mutton into diced mutton, picking the diced mutton with the special mutton ingredients, and bunching the pickled diced mutton so as to obtain lamb shashlik; and putting the lamb shashlik on a charcoal fire for roasting, then uniformly sprinkling seasoning salt, after the lamb shashlik is roasted to be golden, sprinkling cumin on the roasted lamb shashlik, and sprinkling peanut powder and sesame seed powder on the roasted lamb shashlik so as to obtain special lamb shashlik. The method is simple, the special lamb shashlik is delicious in taste, the roasted lamb shashlik is golden in color, soft in meat quality, and tender with a crispy crust.
Description
Technical field
The present invention relates to a kind of secret dispensing of Carnis caprae seu ovis and method for baking.
Background technology
The various brochettes that people often eat in barbecue cuisines, are loved by the people, particularly mutton cubes roasted on a skewer.Carnis caprae seu ovis are nutritious,
Qi-restoratives in can warming up, invigorating the spleen and replenishing QI, body-building of whetting the appetite, kidney tonifying gas support gallbladder improving eyesight, can control asthenia cold, five kinds of strain and seven kinds of impairment again.
Traditional mutton cubes roasted on a skewer be by Carnis caprae seu ovis directly with bamboo let string system after, the baking on charcoal fire, in cooking process, is spread on surface
Salt, paprika and diligent salt.But the either taste of the mutton cubes roasted on a skewer for baking, mouthfeel, and the color and luster of skewer is all undesirable, it is impossible to real
Existing color is various.
The content of the invention
The technical problem to be solved in the present invention be to provide a kind of soft meat, delicious flavour, after baking golden yellow color sheep
The secret dispensing of meat and method for baking.
The present invention technical solution be：
A kind of secret dispensing of Carnis caprae seu ovis, is counted, by weight including following component：
20 parts of refined salt；
30 parts～50 parts of chicken powder；
10 parts～15 parts of chicken essence；
5 parts～10 parts of Rhizoma Zingiberis powder；
300 parts～400 parts of onion；
15 parts～20 parts of fresh powder；
200 parts～400 parts of egg；
50 parts of salad oil；
15 parts～20 parts of thirteen spice；
Seven 20 parts of taste powder～30 parts；
10 parts of Fructus Amomi.
Further, count by weight, the secret dispensing of the Carnis caprae seu ovis also includes, meat 10 parts of king of treasured can remove Carnis caprae seu ovis
Have a strong smell gas, improve the fragrance and soft degree of meat.
A kind of method of the secret dispensing baking mutton cubes roasted on a skewer of utilization Carnis caprae seu ovis, which comprises the concrete steps that：
(1) dispensing
Count by weight, 200 parts～400 parts eggs are beaten in bowl and stirred evenly, 300 parts～400 parts onion choppings are fallen
Enter in egg, and add 20 parts of refined salt, 30 parts～50 parts chicken powder, 10 parts～15 portions chicken essences, 5 parts～10 parts Rhizoma Zingiberis powder, 15 parts～20
After part fresh powder, 50 parts of salad oils, 15 parts～20 parts thirteen spices, 20 parts～30 part seven taste powder and 10 parts of Fructus Amomis are stirred evenly, obtain
The secret dispensing of Carnis caprae seu ovis；
(2) pickle
Carnis caprae seu ovis are cut into into the mutton chop of 2cm～3cm sizes, 5000 parts～7500 parts will be added in the secret dispensing of Carnis caprae seu ovis
Carnis caprae seu ovis, after stirring, pickle 60 minutes～90 minutes；
(3) baking
By the mutton chop bamboo let pickled, ferrum label or Xinjiang red building label string system, the mutton cubes roasted on a skewer gone here and there is placed on equipped with 500
DEG C～oven of 1000 DEG C of charcoal fire on, then uniformly sprinkle flavoring agent salt, after baking golden yellow, sprinkle on skewer diligent salt and
Paprika, and peanut powder and black sesame powder is sprinkled on skewer, obtain secret mutton cubes roasted on a skewer.
Further, when preparing the secret dispensing of Carnis caprae seu ovis, count by weight, be additionally added 10 parts of meat treasured kings.
Further, during baking mutton cubes roasted on a skewer, per 120g Carnis caprae seu ovis, using seasoning salt 5g, diligent salt 1g～2g, paprika 1g～
2g, peanut powder 1g～2g, black sesame powder 1g～2g.
Further, the flavoring agent salt is formulated by the 50g spiced salt, seven taste powder of 20g and 10g Fructus Piperis powders.
The invention has the beneficial effects as follows：
First-selected dispensing Bulbus Allii Cepae, is described as queen in dish, and medicine food is all good, is beneficial to effect of cardiovascular and cerebrovascular vessel health；Egg energy
Allow the smooth mouth of meat tenderness；Chicken powder, chicken essence, seven taste powder and fresh powder are played and carry fresh work；SHISANXIANG and Fructus Amomi have the sweet-smelling of medical herbs,
Remove the gas of having a strong smell of Carnis caprae seu ovis；Along with edible oil is coordinated, Carnis caprae seu ovis are pickled, the mutton cubes roasted on a skewer meat that baking goes out is soft, and mouthfeel is fresh and tender,
Delicious flavour, golden yellow color.
Specific embodiment
Embodiment 1
(1) dispensing
200g eggs are beaten in bowl and stirred evenly, the chopping of 400g onions is poured in egg, and adds 20g refined salt, 30g chickens
Powder, 15g chicken essences, 5g Rhizoma Zingiberis powder, 20g fresh powders, 50g salad oils, 15g thirteen spices, 10g meat treasured king, seven taste powder of 30g and 10g sand
After core is stirred evenly, the secret dispensing of Carnis caprae seu ovis is obtained；
(2) pickle
Carnis caprae seu ovis are cut into into the mutton chop of 2cm～3cm sizes, 5000g Carnis caprae seu ovis, stirring will be added in the secret dispensing of Carnis caprae seu ovis
After uniform, 90 minutes are pickled；
(3) prepare seasoning salt
By the 50g spiced salt, seven taste powder of 20g and 10g Fructus Piperis powder mix homogeneously, seasoning salt is configured to；
(4) baking
By the mutton chop pickled ferrum label string system, 10 string mutton cubes roasted on a skewers are conspired to create per 120g Carnis caprae seu ovis, with the string mutton cubes roasted on a skewer of baking 10
As a example by, the mutton cubes roasted on a skewer gone here and there is placed on the oven equipped with 500 DEG C～600 DEG C of charcoal fire, is then pinched with finger and is taken 5g flavoring agent
Salt is uniformly sprinkling upon Carnis caprae seu ovis surface, after baking golden yellow, is pinched with finger and takes the diligent salt of 1g and be uniformly sprinkling upon Carnis caprae seu ovis surface, pinched with finger and take 1g
Paprika is uniformly sprinkling upon Carnis caprae seu ovis surface, and is pinched with finger and take 1g peanut powders and 1g black sesame powders are uniformly sprinkling upon Carnis caprae seu ovis surface, obtains secret
Lamb string.The mutton cubes roasted on a skewer golden yellow color that baking goes out, meat are soft, tender with a crispy crust, and mouthfeel is fresh and tender, delicious flavour.
Embodiment 2
(1) dispensing
400g eggs are beaten in bowl and stirred evenly, the chopping of 300g onions is poured in egg, and adds 20g refined salt, 50g chickens
Powder, 10g chicken essences, 10g Rhizoma Zingiberis powder, 15g fresh powders, 50g salad oils, 20g thirteen spices, 10g meat treasured king, seven taste powder of 20g and 10g sand
After core is stirred evenly, the secret dispensing of Carnis caprae seu ovis is obtained；
(2) pickle
Carnis caprae seu ovis are cut into into the mutton chop of 2cm～3cm sizes, 7500g Carnis caprae seu ovis, stirring will be added in the secret dispensing of Carnis caprae seu ovis
After uniform, 60 minutes are pickled；
(3) prepare seasoning salt
By the 50g spiced salt, seven taste powder of 20g and 10g Fructus Piperis powder mix homogeneously, seasoning salt is configured to；
(4) baking
By the mutton chop pickled bamboo let string system, 10 string mutton cubes roasted on a skewers are conspired to create per 120g Carnis caprae seu ovis, with the string mutton cubes roasted on a skewer of baking 10
As a example by, the mutton cubes roasted on a skewer gone here and there is placed on the oven equipped with 800 DEG C～1000 DEG C of charcoal fire, is then pinched with finger and is taken 5g flavoring agent
Salt is uniformly sprinkling upon Carnis caprae seu ovis surface, after baking golden yellow, is pinched with finger and takes the diligent salt of 2g and be uniformly sprinkling upon Carnis caprae seu ovis surface, pinched with finger and take 2g
Paprika is uniformly sprinkling upon Carnis caprae seu ovis surface, and is pinched with finger and take 2g peanut powders and 2g black sesame powders are uniformly sprinkling upon Carnis caprae seu ovis surface, obtains secret
Lamb string.The mutton cubes roasted on a skewer golden yellow color that baking goes out, meat are soft, tender with a crispy crust, and mouthfeel is fresh and tender, delicious flavour.
Embodiment 3
(1) dispensing
300g eggs are beaten in bowl and stirred evenly, the chopping of 350g onions is poured in egg, and adds 20g refined salt, 40g chickens
After powder, 12g chicken essences, 8g Rhizoma Zingiberis powder, 18g fresh powders, 50g salad oils, 18g thirteen spices, seven taste powder of 25g and 10g Fructus Amomis are stirred evenly, obtain
To the secret dispensing of Carnis caprae seu ovis；
(2) pickle
Carnis caprae seu ovis are cut into into the mutton chop of 2cm～3cm sizes, 6000g Carnis caprae seu ovis, stirring will be added in the secret dispensing of Carnis caprae seu ovis
After uniform, 75 minutes are pickled；
(3) prepare seasoning salt
By the 50g spiced salt, seven taste powder of 20g and 10g Fructus Piperis powder mix homogeneously, seasoning salt is configured to；
(4) baking
By the mutton chop pickled Xinjiang red building label string system, 10 string mutton cubes roasted on a skewers are conspired to create per 120g Carnis caprae seu ovis, gone here and there with baking 10
As a example by mutton cubes roasted on a skewer, the mutton cubes roasted on a skewer gone here and there is placed on the oven equipped with 600 DEG C～700 DEG C of charcoal fire, is then pinched with finger and is taken
5g flavoring agent salt is uniformly sprinkling upon Carnis caprae seu ovis surface, after baking golden yellow, is pinched with finger and takes the diligent salt of 1.2g and be uniformly sprinkling upon Carnis caprae seu ovis surface, use handss
Finger is pinched and takes 1.2g paprikas and be uniformly sprinkling upon Carnis caprae seu ovis surface, and is pinched with finger and take 1.2g peanut powders and 1.2g black sesame powders are uniformly sprinkling upon sheep
Meat surface, obtains secret mutton cubes roasted on a skewer.The mutton cubes roasted on a skewer golden yellow color that baking goes out, it is Fresh ＆ Tender in Texture, to tender with a crispy crust, mouthfeel is fresh and tender, taste
Deliciousness, has special Ramulus Salicis Babylonicae fragrance.
The specific embodiment of the present invention is these are only, the present invention is not limited to, for those skilled in the art
For member, the present invention can have various modifications and variations.All any modifications within the spirit and principles in the present invention, made,
Equivalent, improvement etc., should be included within the scope of the present invention.
Claims (6)
1. a kind of secret dispensing of Carnis caprae seu ovis, is characterized in that：Count by weight, including following component：
20 parts of refined salt；
30 parts～50 parts of chicken powder；
10 parts～15 parts of chicken essence；
5 parts～10 parts of Rhizoma Zingiberis powder；
300 parts～400 parts of onion；
15 parts～20 parts of fresh powder；
200 parts～400 parts of egg；
50 parts of salad oil；
15 parts～20 parts of thirteen spice；
Seven 20 parts of taste powder～30 parts；
10 parts of Fructus Amomi.
2. the secret dispensing of Carnis caprae seu ovis according to claim 1, is characterized in that：The secret dispensing of the Carnis caprae seu ovis also includes that meat is precious
10 parts of king.
3. a kind of method of the secret dispensing baking mutton cubes roasted on a skewer of utilization Carnis caprae seu ovis, is characterized in that：
Comprise the concrete steps that：
(1) dispensing
Count by weight, 200 parts～400 parts eggs are beaten in bowl and stirred evenly, chicken is poured in 300 parts～400 parts onion choppings into
In egg, and add 20 parts of refined salt, 30 parts～50 parts chicken powder, 10 parts～15 portions chicken essences, 5 parts～10 parts Rhizoma Zingiberis powder, 15 parts～20 parts it is fresh
After XIANGFEN, 50 parts of salad oils, 15 parts～20 parts thirteen spices, 20 parts～30 part seven taste powder and 10 parts of Fructus Amomis are stirred evenly, Carnis caprae seu ovis are obtained
Secret dispensing；
(2) pickle
Carnis caprae seu ovis are cut into into the mutton chop of 2cm～3cm sizes, 5000 parts～7500 portions sheep will be added in the secret dispensing of Carnis caprae seu ovis
Meat, after stirring, pickles 60 minutes～90 minutes；
(3) baking
By the mutton chop bamboo let pickled, ferrum label or Xinjiang red building label string system, by the mutton cubes roasted on a skewer gone here and there be placed on equipped with 500 DEG C～
On the oven of 1000 DEG C of charcoal fire, flavoring agent salt is then uniformly sprinkled, after baking golden yellow, diligent salt and Fructus Capsici is sprinkled on skewer
Face, and peanut powder and black sesame powder is sprinkled on skewer, obtain secret mutton cubes roasted on a skewer.
4. the method for the secret dispensing baking mutton cubes roasted on a skewer of utilization Carnis caprae seu ovis according to claim 3, is characterized in that：Prepare Carnis caprae seu ovis
Secret dispensing when, count by weight, be additionally added 10 portions of meat treasured kings.
5. the method for the secret dispensing baking mutton cubes roasted on a skewer of utilization Carnis caprae seu ovis according to claim 3, is characterized in that：Baking Carnis caprae seu ovis
During string, per 120g Carnis caprae seu ovis, using seasoning salt 5g, diligent salt 1g～2g, paprika 1g～2g, peanut powder 1g～2g, black sesame powder 1g～
2g。
6. the method for the secret dispensing baking mutton cubes roasted on a skewer of utilization Carnis caprae seu ovis according to claim 3, is characterized in that：The flavoring agent
Salt is formulated by the 50g spiced salt, seven taste powder of 20g and 10g Fructus Piperis powders.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610928599.4A CN106509663A (en) | 2016-10-31 | 2016-10-31 | Special mutton ingredients and roasting method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610928599.4A CN106509663A (en) | 2016-10-31 | 2016-10-31 | Special mutton ingredients and roasting method |
Publications (1)
| Publication Number | Publication Date |
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| CN106509663A true CN106509663A (en) | 2017-03-22 |
Family
ID=58293099
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610928599.4A Withdrawn CN106509663A (en) | 2016-10-31 | 2016-10-31 | Special mutton ingredients and roasting method |
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| Country | Link |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819874A (en) * | 2017-03-31 | 2017-06-13 | 贵州大学 | A kind of braised mutton product with unique lacol flavor |
| CN107307308A (en) * | 2017-09-07 | 2017-11-03 | 安顺微巨新媒体科技有限公司 | A kind of mutton cubes roasted on a skewer and preparation method thereof |
| CN108541897A (en) * | 2018-03-01 | 2018-09-18 | 安徽省争华羊业集团有限公司 | A kind of material packet that marinated mutton uses |
| CN109588642A (en) * | 2018-12-28 | 2019-04-09 | 贵州黔领牧场开发有限公司 | A kind of mutton pickling process and flavouring method |
| CN111034940A (en) * | 2019-12-24 | 2020-04-21 | 上海西贝周昕餐饮管理有限公司 | Preparation method of roasted mutton shashlik |
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| CN1543854A (en) * | 2003-11-22 | 2004-11-10 | 吉运河 | Roasted meat seasoning and method for preparing the same |
| CN102379407A (en) * | 2010-08-26 | 2012-03-21 | 韩雪 | Seasoning powder for scented barbecue |
| CN102771823A (en) * | 2012-07-04 | 2012-11-14 | 内蒙古大牧场食品有限责任公司 | Cooked lamb shashlik and method for making same |
| CN103704728A (en) * | 2012-10-23 | 2014-04-09 | 彭连军 | Processing method of roasted mutton chops |
| CN105995581A (en) * | 2016-06-24 | 2016-10-12 | 新疆疆南牧业有限公司 | Convenient Tamarix ramosissima mutton shashlik |
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2016
- 2016-10-31 CN CN201610928599.4A patent/CN106509663A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1543854A (en) * | 2003-11-22 | 2004-11-10 | 吉运河 | Roasted meat seasoning and method for preparing the same |
| CN102379407A (en) * | 2010-08-26 | 2012-03-21 | 韩雪 | Seasoning powder for scented barbecue |
| CN102771823A (en) * | 2012-07-04 | 2012-11-14 | 内蒙古大牧场食品有限责任公司 | Cooked lamb shashlik and method for making same |
| CN103704728A (en) * | 2012-10-23 | 2014-04-09 | 彭连军 | Processing method of roasted mutton chops |
| CN105995581A (en) * | 2016-06-24 | 2016-10-12 | 新疆疆南牧业有限公司 | Convenient Tamarix ramosissima mutton shashlik |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819874A (en) * | 2017-03-31 | 2017-06-13 | 贵州大学 | A kind of braised mutton product with unique lacol flavor |
| CN107307308A (en) * | 2017-09-07 | 2017-11-03 | 安顺微巨新媒体科技有限公司 | A kind of mutton cubes roasted on a skewer and preparation method thereof |
| CN108541897A (en) * | 2018-03-01 | 2018-09-18 | 安徽省争华羊业集团有限公司 | A kind of material packet that marinated mutton uses |
| CN109588642A (en) * | 2018-12-28 | 2019-04-09 | 贵州黔领牧场开发有限公司 | A kind of mutton pickling process and flavouring method |
| CN111034940A (en) * | 2019-12-24 | 2020-04-21 | 上海西贝周昕餐饮管理有限公司 | Preparation method of roasted mutton shashlik |
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Application publication date: 20170322 |
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