CN110192605A - A kind of production method of Fried Lamb with Cumin - Google Patents
A kind of production method of Fried Lamb with Cumin Download PDFInfo
- Publication number
- CN110192605A CN110192605A CN201810157379.5A CN201810157379A CN110192605A CN 110192605 A CN110192605 A CN 110192605A CN 201810157379 A CN201810157379 A CN 201810157379A CN 110192605 A CN110192605 A CN 110192605A
- Authority
- CN
- China
- Prior art keywords
- grams
- cumin
- mutton
- soy sauce
- production method
- 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
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to the production methods of food-processing method more particularly to Lamb.The invention discloses a kind of production methods of Fried Lamb with Cumin, mutton, caraway, egg, green onion, ginger, garlic, cumin, chilli powder, salt, monosodium glutamate, white sugar, starch, cooking wine, pepper, light soy sauce, dark soy sauce, peanut oil are made according to certain proportion by processes such as fried, stir-frys, production method is simply easily mastered, and is particularly suitable for selecting when founding chain fast food restaurant.
Description
Technical field
The present invention relates to the production methods of a kind of food-processing method more particularly to Fried Lamb with Cumin.
Background technique
Mutton various types currently on the market, in order to suit public tastesplay to the gallery, spy's this kind of Fried Lamb with Cumin of invention.
Summary of the invention
It is simple and easy the purpose of the present invention is to provide a kind of production method of fast food, can promote on a large scale and
Guarantee that flavouring quality is unified.
The invention discloses a kind of production methods of Fried Lamb with Cumin, it is characterised in that weight part ratio is 500 grams of mutton, fragrant
30 grams of dish, 1, egg, 15 grams of green onion, 15 grams of ginger, 15 grams of garlic, 10 grams of cumin, 10 grams of chilli powder, 10 grams of salt, 5 grams of monosodium glutamate, sugar 5 grams,
20 grams of starch, 10 grams of cooking wine, 5 grams of pepper, 5 grams of light soy sauce, 5 grams of dark soy sauce, 300 grams of peanut oil made according to following procedures:
(1) mutton is cleaned up, water drains, and is cut into segment, and the mutton cut is put into 1 egg white, starch, salt, monosodium glutamate, material
Wine, pepper powder, dark soy sauce pickle half an hour, and green onion, ginger, garlic, caraway cut for use；
(2) it is added peanut oil in frying pan, when rusting to seventy percent heat, is put into pickled mutton, pulls oil-control out after stir-frying rapidly；
(3) a little oil is stayed in frying pan, is put into cumin, chilli powder, green onion, ginger, garlic, the mutton after being put into oil-control is kept stir-frying uniformly；
(4) it is finally putting into parsley cutting segment, is taken the dish out of the pot after stir-frying uniformly.
A kind of production method of Fried Lamb with Cumin disclosed by the invention is simply easily mastered, as long as matching according to above-mentioned condiment
The metastable Fried Lamb with Cumin of taste just can be produced with production process, are particularly suitable for selecting when founding chain fast food restaurant, are used this
Reason of the Fried Lamb with Cumin that kind method is produced since white granulated sugar is added, can whet the appetite, as long as mixing other vegetables and rice, be exactly
A Chinese fast food full of nutrition, mouthfeel is excellent.
Specific implementation method
500 grams of embodiment mutton, 30 grams of caraway, 1, egg, 15 grams of green onion, 15 grams of ginger, 15 grams of garlic, 10 grams of cumin, chilli powder 10
Gram, 10 grams of salt, 5 grams of monosodium glutamate, sugared 5 grams, 20 grams of starch, 10 grams of cooking wine, 5 grams of pepper, 5 grams of light soy sauce, 5 grams of dark soy sauce, 300 grams of peanut oil
It is made according to following procedures:
(1) mutton is cleaned up, water drains, and is cut into segment, and the mutton cut is put into 1 egg white, starch, salt, monosodium glutamate, material
Wine, pepper powder, dark soy sauce pickle half an hour, and green onion, ginger, garlic, caraway cut for use；
(2) it is added peanut oil in frying pan, when rusting to seventy percent heat, is put into pickled mutton, pulls oil-control out after stir-frying rapidly；
(3) a little oil is stayed in frying pan, is put into cumin, chilli powder, green onion, ginger, garlic, the mutton after being put into oil-control is kept stir-frying uniformly；
(4) it is finally putting into parsley cutting segment, is taken the dish out of the pot after stir-frying uniformly.
Claims (3)
1. a kind of production method of Fried Lamb with Cumin, it is characterised in that weight part ratio be 500 grams of mutton, 30 grams of caraway, egg 1
A, 15 grams of green onion, 15 grams of ginger, 15 grams of garlic, 10 grams of cumin, 10 grams of chilli powder, 10 grams of salt, 5 grams of monosodium glutamate, 5 grams of sugar, 20 grams of starch, material
10 grams of wine, 5 grams of pepper, 5 grams of light soy sauce, 5 grams of dark soy sauce, 300 grams of peanut oil made according to following procedures:
(1) mutton is cleaned up, water drains, and is cut into segment, the mutton cut be put into 1 egg white, starch, salt, monosodium glutamate, sugar,
Cooking wine, pepper powder, dark soy sauce, light soy sauce pickle half an hour, and green onion, ginger, garlic, caraway cut for use；
(2) it is added peanut oil in frying pan, when rusting to seventy percent heat, is put into pickled mutton, pulls oil-control out after stir-frying rapidly；
(3) a little oil is stayed in frying pan, is put into cumin, chilli powder, green onion, ginger, garlic, the mutton after being put into oil-control is kept stir-frying uniformly；
(4) it is finally putting into parsley cutting segment, is taken the dish out of the pot after stir-frying uniformly.
2. the production method of Fried Lamb with Cumin as described in claim 1, it is characterised in that the mutton used is fresh mutton.
3. the production method of Fried Lamb with Cumin as described in claim 1, it is characterised in that the sugar used is white granulated sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810157379.5A CN110192605A (en) | 2018-02-24 | 2018-02-24 | A kind of production method of Fried Lamb with Cumin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810157379.5A CN110192605A (en) | 2018-02-24 | 2018-02-24 | A kind of production method of Fried Lamb with Cumin |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110192605A true CN110192605A (en) | 2019-09-03 |
Family
ID=67744003
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810157379.5A Pending CN110192605A (en) | 2018-02-24 | 2018-02-24 | A kind of production method of Fried Lamb with Cumin |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110192605A (en) |
-
2018
- 2018-02-24 CN CN201810157379.5A patent/CN110192605A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190903 |