CN106819888A - A kind of spicy mutton preparation method - Google Patents
A kind of spicy mutton preparation method Download PDFInfo
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- CN106819888A CN106819888A CN201611266420.XA CN201611266420A CN106819888A CN 106819888 A CN106819888 A CN 106819888A CN 201611266420 A CN201611266420 A CN 201611266420A CN 106819888 A CN106819888 A CN 106819888A
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- mutton
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- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 21
- 235000021110 pickles Nutrition 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- 235000012424 soybean oil Nutrition 0.000 claims description 28
- 239000003549 soybean oil Substances 0.000 claims description 28
- 244000291564 Allium cepa Species 0.000 claims description 24
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 20
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 20
- 235000008397 ginger Nutrition 0.000 claims description 20
- 239000003921 oil Substances 0.000 claims description 20
- 235000019198 oils Nutrition 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 20
- 238000010411 cooking Methods 0.000 claims description 17
- 150000003839 salts Chemical class 0.000 claims description 17
- 240000002234 Allium sativum Species 0.000 claims description 16
- 244000223014 Syzygium aromaticum Species 0.000 claims description 16
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 16
- 235000004611 garlic Nutrition 0.000 claims description 16
- 235000021419 vinegar Nutrition 0.000 claims description 13
- 239000000052 vinegar Substances 0.000 claims description 13
- 235000014101 wine Nutrition 0.000 claims description 13
- 239000002304 perfume Substances 0.000 claims description 12
- 239000007787 solid Substances 0.000 claims description 12
- 240000000249 Morus alba Species 0.000 claims description 8
- 235000008708 Morus alba Nutrition 0.000 claims description 8
- 240000002853 Nelumbo nucifera Species 0.000 claims description 8
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 8
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 8
- 241000237502 Ostreidae Species 0.000 claims description 8
- 240000004760 Pimpinella anisum Species 0.000 claims description 8
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 8
- 244000000231 Sesamum indicum Species 0.000 claims description 8
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- 239000004615 ingredient Substances 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 235000020636 oyster Nutrition 0.000 claims description 8
- 235000015067 sauces Nutrition 0.000 claims description 8
- 235000013555 soy sauce Nutrition 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 8
- 229920002752 Konjac Polymers 0.000 claims description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 240000006108 Allium ampeloprasum Species 0.000 claims description 4
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 4
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 241000949456 Zanthoxylum Species 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 238000013019 agitation Methods 0.000 claims description 4
- 239000000919 ceramic Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 235000019991 rice wine Nutrition 0.000 claims description 4
- 238000000926 separation method Methods 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims 5
- 244000205754 Colocasia esculenta Species 0.000 claims 1
- 235000006481 Colocasia esculenta Nutrition 0.000 claims 1
- 235000019789 appetite Nutrition 0.000 abstract description 5
- 230000036528 appetite Effects 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 3
- 238000004332 deodorization Methods 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 15
- 235000013372 meat Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 206010006458 Bronchitis chronic Diseases 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241001416149 Ovis ammon Species 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 208000007451 chronic bronchitis Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 201000001881 impotence Diseases 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019587 texture Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
Abstract
A kind of spicy mutton preparation method of disclosure of the invention, including：(1) cleaning pretreatment；(2) pickle（3）It is prepared by chili oil and spicy juice；(4) cook；The spicy mutton bright of the inventive method preparation, good taste are good to eat, fragrant and oiliness, while the appetite of people can be increased, can remove the watery blood spot inside new fresh mutton by the pretreatment to mutton, and can have certain deodorization to act on.
Description
Technical field
The present invention relates to the cooking technology field of mutton, more particularly to a kind of spicy mutton preparation method.
Background technology
Mutton, it is warm in nature.Mutton have chevon, meat of a sheep, mountain sheep meat point.Ancient times mutton is called black-ewe meat, billy goat meat, castrated ram's meat.
It can drive chill, and body can be mended again, to general cough due to wind-cold evil, chronic bronchitis, cold of insufficiency type asthma, deficiency of the kidney impotence, belly crymodynia,
Physically weak cold, soreness and weakness of waist and knees, lean and haggard, qi-blood deficiency, after being ill or empty all the empty shapes such as lose of postpartum body have treatment and mend
Beneficial effect, being most appropriate to winter eats, therefore is referred to as winter tonic, Deep popular.Existing mutton way is varied,
But, to the mouthfeel of mutton, the loss of nutritional ingredient is different in manufacturing process for different cooking technologies, and spicy mutton is always
It is the course liked by many people, but, existing spicy mutton preparation method is to the mouthfeel of mutton, the guarantor of nutritional ingredient
Stay still has many defects very much.
The content of the invention
Therefore, the purpose of the present invention is a kind of spicy mutton preparation method.
The present invention is achieved through the following technical solutions：
A kind of spicy mutton preparation method, comprises the following steps：
(1) clear up, pre-process：New fresh mutton is taken, is directly cleaned up, be cut into the sheet of 3cm × 4cm × 0.2cm, then use quality
Concentration be 0.25% sodium bicarbonate solution soak 1 hour, then drain stand-by；
（2）Pickle：The mutton that drains will be cleaned to be put into ceramic bowl, add the salt of the 1.2-1.5% of mutton weight, 4-6% to continue
Emerging yellow rice wine, the ginger of 6-8%, the star aniseed powder of 0.12-0.14%, the zanthoxylum powder of 0.3-0.5%, the mulberry leaf powder and konjaku flour of 1-2%
Mixture, the light-coloured vinegar of 0.5-0.8%, the spring onion of 2-3%, after mixing thoroughly, pickle 5-7 hours at normal temperatures, then take out mutton；
(3) making of spicy juice and chili oil：
A) soybean oil 180g, Chinese prickly ash 4g, dry capsicum annum fasciculatum 6g, moutan bark 1g, spiceleaf 3g, anise 3g, leek seed 1g, dried orange peel are prepared
3g, white sesameseed 2g, garlic clove 6g, shallot 8g, ginger splices 3g, spring onion 2g, cooking wine 35g, salt 5g, it is standby；
b）Soybean oil is heated between 150-155 DEG C, above-mentioned raw materials are added, not stopped after agitation boils 15-20min, by temperature
115-119 DEG C is adjusted to, continues to boil 28min, then carry out separation of solid and liquid, liquid is chili oil, and gained solid matter is stand-by；
c）By the above-mentioned solid matter isolated and lotus leaf by 1:After the mixing of 3 mass ratios, lotus leaf 4 times of clear water of quality are added, plus
Heat is incubated 20min to after seething with excitement, and then naturally cools to room temperature, filters, and its filtrate is spicy juice；
(4) cook：
A) major ingredient is taken：Mutton 500g, auxiliary material：Garlic clove 20-22g, ginger slice 20-28g, spring onion 20-25 g, oyster sauce 8-10 g,
Sesame paste 5-7 g, monosodium glutamate 1.4-1.8g, salt 10-15g, cooking wine 12-14 g, soy sauce 15-18g, light-coloured vinegar 4-6g, spicy juice
520-550 g, chili oil 12-15 g, soybean oil 28-30g；
After pot is heated, 1/3rd soybean oil is put into, after soybean oil is heated, ginger slice, spring onion and garlic clove is put into quick-fried perfume (or spice),
Pot is set up another, remaining 2/3rds soybean oil and the chili oil of half is put into, after soybean oil is heated, mutton pot is put into
In, stir-fry 5min, addition cooking wine, soy sauce, light-coloured vinegar, continues the 4min that stir-fries, and is subsequently adding the spicy juice of half, big fire and fires 12-
After 15min, ginger slice, spring onion, garlic clove after quick-fried perfume are put into, fire 12-15 min, be put into oyster sauce, sesame paste and remaining perfume (or spice)
Peppery juice, chili oil, small fire boil in a covered pot over a slow fire 40-45min processed, add salt and monosodium glutamate, continue to boil in a covered pot over a slow fire 1-3min processed, take the dish out of the pot, vacuum packet after cooling
Dress, then carries out routine Pap sterilized.
Step（2）Middle mulberry leaf powder presses 1 with konjaku flour:3 mass ratios mix.
The mutton is hind shank.
The beneficial effects of the invention are as follows：The inventive method prepare spicy mutton bright, good taste it is good to eat, fragrant and
It is oiliness, while the appetite of people can be increased, the watery blood spot inside new fresh mutton can be removed by the pretreatment to mutton, and
There can be certain deodorization to act on so that subsequently mutton cooking process is more delicious, is pickled by mutton, not only
The nutritive value of mutton, the quick deodorization of energy, moreover it is possible to which tight its injected organism tissue, the present invention salts down by mutton can greatly be improved
Using shao-hsing rice wine, light-coloured vinegar and mulberry leaf powder and the synergy of konjaku powder mixture in system, enable to mutton more tender, together
When can also greatly protect mutton inside nutritional ingredient, reduce the loss of nutritional ingredient in follow-up cooking process, and also can
So that mutton has unique local flavor, it is easy to follow-up to cook, the cooking in the present invention to mutton can preferably keep mutton
Local flavor, texture and nutritional quality, crisp-fried are good to eat, and spicy mutton prepared by the edible present invention can improve appetite, can greatly
The appetite of poor appetite patients is improved, while spicy mutton prepared by the present invention, it may have hypoglycemic, norcholesterol, is had
Clearing heat and detoxicating, diuresis dissipating bind, effect of anti-aging.
Specific embodiment
Embodiment 1
A kind of spicy mutton preparation method, comprises the following steps：
(1) clear up, pre-process：New fresh mutton is taken, is directly cleaned up, be cut into the sheet of 3cm × 4cm × 0.2cm, then use quality
Concentration be 0.25% sodium bicarbonate solution soak 1 hour, then drain stand-by；
（2）Pickle：The mutton for draining will be cleaned to be put into ceramic bowl, add the 1.25% of mutton weight salt, 5.2% Shaoxing yellow
Wine, 7% ginger, 0.13% star aniseed powder, 0.4% zanthoxylum powder, 1.6% mulberry leaf powder and konjaku powder mixture, 0.75% it is white
Vinegar, 2.6% spring onion, after mixing thoroughly, pickle 5-7 hours at normal temperatures, then take out mutton；
(3) making of spicy juice and chili oil：
A) soybean oil 180g, Chinese prickly ash 4g, dry capsicum annum fasciculatum 6g, moutan bark 1g, spiceleaf 3g, anise 3g, leek seed 1g, dried orange peel are prepared
3g, white sesameseed 2g, garlic clove 6g, shallot 8g, ginger splices 3g, spring onion 2g, cooking wine 35g, salt 5g, it is standby；
b）Soybean oil is heated between 152-155 DEG C, above-mentioned raw materials are added, does not stop after agitation boils 18min, temperature to be adjusted
To 116 DEG C, continue to boil 28min, then carry out separation of solid and liquid, liquid is chili oil, and gained solid matter is stand-by；
c）By the above-mentioned solid matter isolated and lotus leaf by 1:After the mixing of 3 mass ratios, lotus leaf 4 times of clear water of quality are added, plus
Heat is incubated 20min to after seething with excitement, and then naturally cools to room temperature, filters, and its filtrate is spicy juice；
(4) cook：
A) major ingredient is taken：Mutton 500g, auxiliary material：Garlic clove 21g, ginger slice 22g, the g of spring onion 24, the g of oyster sauce 9, the g of sesame paste 6, taste
Smart 1.6g, salt 12g, the g of cooking wine 13, soy sauce 16g, light-coloured vinegar 5g, the g of spicy juice 530, the g of chili oil 13, soybean oil 28g；
After pot is heated, 1/3rd soybean oil is put into, after soybean oil is heated, ginger slice, spring onion and garlic clove is put into quick-fried perfume (or spice),
Pot is set up another, remaining 2/3rds soybean oil and the chili oil of half is put into, after soybean oil is heated, mutton pot is put into
In, stir-fry 5min, addition cooking wine, soy sauce, light-coloured vinegar, continues the 4min that stir-fries, and is subsequently adding the spicy juice of half, big fire and fires 12-
After 15min, ginger slice, spring onion, garlic clove after quick-fried perfume are put into, fire 12-15 min, be put into oyster sauce, sesame paste and remaining perfume (or spice)
Peppery juice, chili oil, small fire boil in a covered pot over a slow fire 40-45min processed, add salt and monosodium glutamate, continue to boil in a covered pot over a slow fire 1-3min processed, take the dish out of the pot, vacuum packet after cooling
Dress, then carries out routine Pap sterilized.
Step（2）Middle mulberry leaf powder presses 1 with konjaku flour:3 mass ratios mix.
The mutton is hind shank.
Embodiment 2
A kind of spicy mutton preparation method, comprises the following steps：
(1) clear up, pre-process：New fresh mutton is taken, is directly cleaned up, be cut into the sheet of 3cm × 4cm × 0.2cm, then use quality
Concentration be 0.25% sodium bicarbonate solution soak 1 hour, then drain stand-by；
（2）Pickle：The mutton that drains will be cleaned to be put into ceramic bowl, add the 1.4% of mutton weight salt, 5% shao-hsing rice wine,
7% ginger, 0.13% star aniseed powder, 0.4% zanthoxylum powder, 1.6% mulberry leaf powder and konjaku powder mixture, 0.75% light-coloured vinegar,
2.6% spring onion, after mixing thoroughly, pickle 6 hours at normal temperatures, then take out mutton；
(3) making of spicy juice and chili oil：
A) soybean oil 180g, Chinese prickly ash 4g, dry capsicum annum fasciculatum 6g, moutan bark 1g, spiceleaf 3g, anise 3g, leek seed 1g, dried orange peel are prepared
3g, white sesameseed 2g, garlic clove 6g, shallot 8g, ginger splices 3g, spring onion 2g, cooking wine 35g, salt 5g, it is standby；
b）Soybean oil is heated between 154-155 DEG C, above-mentioned raw materials are added, not stopped after agitation boils 15-20min, by temperature
115-116 DEG C is adjusted to, continues to boil 28min, then carry out separation of solid and liquid, liquid is chili oil, and gained solid matter is stand-by；
c）By the above-mentioned solid matter isolated and lotus leaf by 1:After the mixing of 3 mass ratios, lotus leaf 4 times of clear water of quality are added, plus
Heat is incubated 20min to after seething with excitement, and then naturally cools to room temperature, filters, and its filtrate is spicy juice；
(4) cook：
A) major ingredient is taken：Mutton 500g, auxiliary material：Garlic clove 22g, ginger slice 26g, the g of spring onion 22, the g of oyster sauce 9, the g of sesame paste 6, taste
Smart 1.6g, salt 13g, the g of cooking wine 13, soy sauce 16g, light-coloured vinegar 5.2g, the g of spicy juice 535, the g of chili oil 13, soybean oil 29g；
After pot is heated, 1/3rd soybean oil is put into, after soybean oil is heated, ginger slice, spring onion and garlic clove is put into quick-fried perfume (or spice),
Pot is set up another, remaining 2/3rds soybean oil and the chili oil of half is put into, after soybean oil is heated, mutton pot is put into
In, stir-fry 5min, addition cooking wine, soy sauce, light-coloured vinegar, continues the 4min that stir-fries, and is subsequently adding the spicy juice of half, big fire and fires 12-
After 15min, ginger slice, spring onion, garlic clove after quick-fried perfume are put into, fire 12-15 min, be put into oyster sauce, sesame paste and remaining perfume (or spice)
Peppery juice, chili oil, small fire boil in a covered pot over a slow fire 40-45min processed, add salt and monosodium glutamate, continue to boil in a covered pot over a slow fire 1-3min processed, take the dish out of the pot, vacuum packet after cooling
Dress, then carries out routine Pap sterilized.
Claims (3)
1. a kind of spicy mutton preparation method, it is characterised in that comprise the following steps：
(1) clear up, pre-process：New fresh mutton is taken, is directly cleaned up, be cut into the sheet of 3cm × 4cm × 0.2cm, then use quality
Concentration be 0.25% sodium bicarbonate solution soak 1 hour, then drain stand-by；
（2）Pickle：The mutton that drains will be cleaned to be put into ceramic bowl, add the salt of the 1.2-1.5% of mutton weight, 4-6% to continue
Emerging yellow rice wine, the ginger of 6-8%, the star aniseed powder of 0.12-0.14%, the zanthoxylum powder of 0.3-0.5%, the mulberry leaf powder and konjaku flour of 1-2%
Mixture, the light-coloured vinegar of 0.5-0.8%, the spring onion of 2-3%, after mixing thoroughly, pickle 5-7 hours at normal temperatures, then take out mutton；
(3) making of spicy juice and chili oil：
A) soybean oil 180g, Chinese prickly ash 4g, dry capsicum annum fasciculatum 6g, moutan bark 1g, spiceleaf 3g, anise 3g, leek seed 1g, dried orange peel are prepared
3g, white sesameseed 2g, garlic clove 6g, shallot 8g, ginger splices 3g, spring onion 2g, cooking wine 35g, salt 5g, it is standby；
b）Soybean oil is heated between 150-155 DEG C, above-mentioned raw materials are added, not stopped after agitation boils 15-20min, by temperature
115-119 DEG C is adjusted to, continues to boil 28min, then carry out separation of solid and liquid, liquid is chili oil, and gained solid matter is stand-by；
c）By the above-mentioned solid matter isolated and lotus leaf by 1:After the mixing of 3 mass ratios, lotus leaf 4 times of clear water of quality are added, plus
Heat is incubated 20min to after seething with excitement, and then naturally cools to room temperature, filters, and its filtrate is spicy juice；
(4) cook：
A) major ingredient is taken：Mutton 500g, auxiliary material：Garlic clove 20-22g, ginger slice 20-28g, spring onion 20-25 g, oyster sauce 8-10 g,
Sesame paste 5-7 g, monosodium glutamate 1.4-1.8g, salt 10-15g, cooking wine 12-14 g, soy sauce 15-18g, light-coloured vinegar 4-6g, spicy juice
520-550 g, chili oil 12-15 g, soybean oil 28-30g；
After pot is heated, 1/3rd soybean oil is put into, after soybean oil is heated, ginger slice, spring onion and garlic clove is put into quick-fried perfume (or spice),
Pot is set up another, remaining 2/3rds soybean oil and the chili oil of half is put into, after soybean oil is heated, mutton pot is put into
In, stir-fry 5min, addition cooking wine, soy sauce, light-coloured vinegar, continues the 4min that stir-fries, and is subsequently adding the spicy juice of half, big fire and fires 12-
After 15min, ginger slice, spring onion, garlic clove after quick-fried perfume are put into, fire 12-15 min, be put into oyster sauce, sesame paste and remaining perfume (or spice)
Peppery juice, chili oil, small fire boil in a covered pot over a slow fire 40-45min processed, add salt and monosodium glutamate, continue to boil in a covered pot over a slow fire 1-3min processed, take the dish out of the pot, vacuum packet after cooling
Dress, then carries out routine Pap sterilized.
2. a kind of spicy mutton preparation method according to claim 1, it is characterised in that step（2）Middle mulberry leaf powder and evil spirit
Taro powder presses 1:3 mass ratios mix.
3. a kind of spicy mutton preparation method according to claim 1, it is characterised in that the mutton is hind shank.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611266420.XA CN106819888A (en) | 2016-12-31 | 2016-12-31 | A kind of spicy mutton preparation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611266420.XA CN106819888A (en) | 2016-12-31 | 2016-12-31 | A kind of spicy mutton preparation method |
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| Publication Number | Publication Date |
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| CN106819888A true CN106819888A (en) | 2017-06-13 |
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| CN201611266420.XA Pending CN106819888A (en) | 2016-12-31 | 2016-12-31 | A kind of spicy mutton preparation method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112089020A (en) * | 2020-09-26 | 2020-12-18 | 安徽悦道食品有限公司 | Method for cooking roasted mutton chops |
| CN112273590A (en) * | 2020-09-23 | 2021-01-29 | 兰州山大工贸有限公司 | Roasting method for softening mutton crisps |
| CN113331396A (en) * | 2021-07-20 | 2021-09-03 | 文仕方 | Preparation method of mutton chili sauce |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305813A (en) * | 2008-07-05 | 2008-11-19 | 陈建明 | Fragrant and hot style sliced mutton and its processing method |
| CN102475304A (en) * | 2010-11-26 | 2012-05-30 | 岳峻峰 | Method for processing spicy mutton |
| CN103393129A (en) * | 2013-06-28 | 2013-11-20 | 浦北县广源食品有限公司 | Method for manufacturing spicy dried mutton |
| CN103504323A (en) * | 2013-09-23 | 2014-01-15 | 胡海山 | Manufacturing method of spicy beef jerky |
| CN104222735A (en) * | 2014-08-12 | 2014-12-24 | 西南大学 | Food for eliminating discomfort caused by eating hot pot and preparation method of food |
-
2016
- 2016-12-31 CN CN201611266420.XA patent/CN106819888A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305813A (en) * | 2008-07-05 | 2008-11-19 | 陈建明 | Fragrant and hot style sliced mutton and its processing method |
| CN102475304A (en) * | 2010-11-26 | 2012-05-30 | 岳峻峰 | Method for processing spicy mutton |
| CN103393129A (en) * | 2013-06-28 | 2013-11-20 | 浦北县广源食品有限公司 | Method for manufacturing spicy dried mutton |
| CN103504323A (en) * | 2013-09-23 | 2014-01-15 | 胡海山 | Manufacturing method of spicy beef jerky |
| CN104222735A (en) * | 2014-08-12 | 2014-12-24 | 西南大学 | Food for eliminating discomfort caused by eating hot pot and preparation method of food |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112273590A (en) * | 2020-09-23 | 2021-01-29 | 兰州山大工贸有限公司 | Roasting method for softening mutton crisps |
| CN112089020A (en) * | 2020-09-26 | 2020-12-18 | 安徽悦道食品有限公司 | Method for cooking roasted mutton chops |
| CN113331396A (en) * | 2021-07-20 | 2021-09-03 | 文仕方 | Preparation method of mutton chili sauce |
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Application publication date: 20170613 |