CN1582762A - Flavor baked lamb and its cooking method - Google Patents
Flavor baked lamb and its cooking method Download PDFInfo
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- CN1582762A CN1582762A CNA2004100206871A CN200410020687A CN1582762A CN 1582762 A CN1582762 A CN 1582762A CN A2004100206871 A CNA2004100206871 A CN A2004100206871A CN 200410020687 A CN200410020687 A CN 200410020687A CN 1582762 A CN1582762 A CN 1582762A
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Abstract
A roasted crisp mutton is prepared from leg mutton, spice, soy, yellow wine, sesame oil, ginger, scallion, gourmet powder, salt, starch, egg, oil etc through pretreating, mixing, stirring preserving and coating paste.
Description
Technical field
The present invention relates to a kind of preparation method of Lamb food, particularly relating to a kind of local flavour food-crisp-fried roasts mutton and preparation method thereof, it is improvement to the preparation method of existing Lamb food, especially to having replenishing of Lamb food kind now, belong to the meat-based product process technology, be suitable for manufacturing the diet service trade employing of Lamb food.
Background technology
Sheep is one of the most familiar domestic animal of people, mutton nature and flavor heat, the effect that warm middle qi-restoratives, Appetizing spleen-tonifying are arranged, mutton food is very popular, but the mutton food kind of confession people selection seldom in the market, its taste dullness, in the middle of the consumer, there is not impression, existing mutton food preparation method is simple, quality is uneven, is difficult to adopt the production of industrialized production size of the organization, grasps because the mutton cooking skill is awkward, ordinary consumer is difficult to be in and has cooked mutton food, and the mutton food perfect colourm smell and taste that wants to make is good then more difficult.For being in, the consumer can easily enjoy the good mutton food of perfect colourm smell and taste, in recent years the someone develop can be in the supermarket or the semi-finished product of the vacuum-packed mutton food sold of exclusive agency, the consumer buys the back simple operations of only need being in, just can easily enjoy the good mutton food of perfect colourm smell and taste, for example the Chinese invention patent application has provided " a kind of preparation method of spiced mutton " for No. 97105030.9, this preparation method is cut into piece with mutton, bar, sheet, clean and dewater, throwing is hot dipping in boiling water, mixing in the boiling sheep oil is dropped in the dehydration back, drop into yellow rice wine again, spice water, (wherein contain: five-spice powder, zanthoxylum powder, the aniseed powder, cinnamomi cortex pulveratus) refined salt, sugar, soy sauce and monosodium glutamate, back de-oiling packing is mixed, autoclaving and carry out cooling processing, thus realized the goal of the invention of suitability for industrialized production.The Chinese invention patent application has also provided a kind of " cured mutton and production technology thereof " for No. 99115618.8, and its characteristics are that its component and weight proportion are: mutton 80-90, edible oil 5～8, water 2-4, flavouring have reached the Chinese medicine 4～8 of flavouring, toning, anticorrosion, nourishing health function.Described flavouring and Chinese medicine comprise salt, monosodium glutamate, Chinese prickly ash, capsicum, cassia bark, anise, Radix Angelicae Sinensis, Chinese cassia tree, Su Ye, blue or green wood, dried orange peel, Radix Glycyrrhizae etc.Its technological process of production is that raw material is handled, pickles, fire-cureed, cleaning, ripe processing, change cut, making, sterilization, vacuum packaging.The mutton food kind that technique scheme provides has increased the selection when people buy, its quality and mouthfeel existing mutton food on the market increases, but when pickling mutton, to add multiple Chinese herbal medicine, certainly will improve the mutton food cost, simultaneously concerning the teenager who likes eating mutton food, neither need this nourishing, it is grown up healthy and sound also certain infringement.
Summary of the invention
The objective of the invention is to overcome the above-mentioned deficiency of prior art, by the manufacture craft of existing mutton food is improved, the crisp-fried that has provided a kind of technological specification, easy operating, guarantees product quality and be suitable for suitability for industrialized production is roasted mutton and preparation method thereof.It is all good that this method processing and fabricating goes out the crisp-fried color of roasting mutton, not only crisp fragrant oiliness, mashed and not rotten, and easy to carry, be convenient to preserve, be suitable for the consumer and be in and do processing slightly and just can easily enjoy, spend money seldom just can taste inexpensive mutton food.
The technical scheme that the present invention provides is: making the prescription that 50 kilograms of crisp-frieds roast mutton is:
50 kilograms of the clean gigot meat of major ingredient,
0.3～0.6 kilogram of auxiliary material spices, 1～2.5 kilogram in soy sauce, 2～3.5 kilograms of Shaoxing rice wines,
3～6 kilograms of sesame oil, 1.5～3 kilograms of ginger, 1.5～3 kilograms of green onions,
0.75～1.7 kilogram of monosodium glutamate, 1～2 kilogram of salt, 10～20 kilograms of starch,
4～7.5 kilograms in egg, 3.5～5 kilograms of oil, 3～5 kilograms in crisp fried powder.
The method that this crisp-fried of the making that the present invention provides is roasted mutton is as follows:
One. after at first handling gigot meat totally, change the bulk that cutter is cut into 150 grammes per square metres, after green onion, ginger are cleaned, the green onion segment, ginger is cut into sheet, then the mutton that cuts, green onion, Jiang Yiqi is put into container;
Two. with spices, soy sauce, Shaoxing rice wine, sesame oil, monosodium glutamate,, salt, mix stir after, pour in the container that mutton is housed and fully stir, pickled again after mixing thoroughly 3～4 hours, the centre turns once again;
Three. drawer steams to ripe mashed with very hot oven on the mutton that will pickle, carries out the nature cooling behind the following drawer;
Four. starch, egg, crisp fried powder are mixed, add an amount of water and fully stir into pasty state, and then oil poured in the paste stir, and it is standby to make it to merge the back;
Five. cooled mutton and paste are mixed thoroughly, can be sold as commodity packaging.
In above-mentioned preparation process, the operation of each program is all at room temperature carried out, the various auxiliary materials that add all are commercially available, and also available chicken powder of wherein used monosodium glutamate or chickens' extract replace, and also can add these three kinds of flavouring simultaneously certainly or add in above-mentioned three kinds of flavouring two kinds simultaneously; Used spices both can be five-spice powder or cinnamomi cortex pulveratus or the aniseed powder of buying from the market, also can prepare voluntarily; Used crisp fried powder also can replace with the fried powder of the perfume (or spice) of buying on the market; The connotation of added an amount of water when modulation is stuck with paste, the consumer with preliminary culinary art knowledge is readily appreciated that and grasps.Behind cooled mutton extension paste, the packaging bag of both can having packed into interior as commodity selling scatteredly, also can it be stringed together and reinstall in the packaging bag, certainly, can also not carry out vacuum packaging and in supermarket or franchise doors, sell scatteredly as commodity selling with bamboo let.Be to prolong the shelf-life of commodity, the crisp-fried that carries out after the vacuum packaging is roasted mutton and should be deposited in refrigerator-freezer, and is edible for ease of the consumer, can also put into the material package that diligent peppery powder or luxuriant thick chilli sauce are housed in packaging bag.Described diligent peppery powder is to be mixed by ground cumin and chilli powder half and half, adds salt again, monosodium glutamate stirs and forms.Described luxuriant thick chilli sauce be by tomato ketchup with in pot, fry thoroughly towards fresh chilli sauce half and half, add salt, monosodium glutamate, sesame oil immediately and stir and form.
After the consumer chooses crisp-fried that the present invention provides and roasts mutton, can be by the operation indicating that provides in the packaging bag, after oil in the strockle is heated to seven～eighty per cant heat, the mutton piece that thaws cooked, and fry until done, when being golden yellow, appearance pulls out, change the cutter sign indicating number and go in the dish, mix diligent peppery powder or luxuriant thick chilli sauce seasoning matter again and dip in food and get final product.
Compared with prior art, the invention has the beneficial effects as follows: the kind of having enriched the Lamb fast food of selling on the market, its technological specification, easy operating, can guarantee product quality and be suitable for suitability for industrialized production, the crisp-fried that processing and fabricating the goes out color of roasting mutton is all good, not only crisp fragrant oiliness, mashed and not rotten, and easy to carry, be convenient to preserve, be suitable for the consumer and be in and do processing slightly and just can easily taste inexpensive mutton food.
The specific embodiment
Below in conjunction with embodiment formation of the present invention is described in detail:
Embodiment 1
Do the charger sheet that 50 kilograms crisp-fried is roasted mutton by every batch, be ready to 50 kilograms of clean gigot meat, 0.6 kilogram of spices, 2.5 kilograms in soy sauce, 2.5 kilograms of Shaoxing rice wines, 3 kilograms of sesame oil, 3 kilograms of ginger, 3 kilograms of green onions, 1.3 kilograms of monosodium glutamates, 1 kilogram of salt, 15 kilograms of starch, 5 kilograms in egg, 4 kilograms of oil, 4 kilograms in crisp fried powder.After handling gigot meat totally earlier, change the bulk that cutter is cut into 150 grammes per square metres, green onion, after ginger is cleaned, the green onion segment, ginger is cut into sheet, then the mutton that cuts, green onion, Jiang Yiqi puts into container, again with spices, soy sauce, Shaoxing rice wine, sesame oil, monosodium glutamate, after salt mixes and stirs, pour in the container that mutton is housed and fully stir, pickled after mixing thoroughly 3～4 hours again, the centre turns once again, drawer on the mutton of pickling is steamed to ripe mashed with very hot oven, carry out the nature cooling behind the following drawer, with starch, egg, crisp fried powder mixes, and adds an amount of water and fully stirs into pasty state, and then oil poured in the paste stir, and it is standby to make it to merge the back, at last cooled mutton and paste is mixed thoroughly, can sell as commodity packaging.When edible, the consumer can be by the operation indicating that provides in the packaging bag, the oil in the strockle is heated to seven～eighty per cant heat after, the mutton piece that thaws cooked, and fry until done, pull out when appearance is golden yellow, change the cutter sign indicating number and go in the dish, mix diligent peppery powder or luxuriant thick chilli sauce seasoning matter again and dip in food and get final product.
Embodiment 2
Do the charger sheet that 50 kilograms crisp-fried is roasted mutton by every batch, be ready to 50 kilograms of clean gigot meat, 0.3 kilogram of spices, 1.75 kilograms in soy sauce, 3.5 kilograms of Shaoxing rice wines, 6 kilograms of sesame oil, 1.5 kilograms of ginger, 1.5 kilograms of green onions, 1.7 kilograms of monosodium glutamates, 2 kilograms of salt, 10 kilograms of starch, 4 kilograms in egg, 3.5 kilograms of oil, 3 kilograms in crisp fried powder.Earlier gigot meat is handled clean, change the bulk that cutter is cut into 150 grammes per square metres, green onion, after ginger is cleaned, the green onion segment, ginger is cut into sheet, then mutton, green onion, ginger is put into container, again with spices, soy sauce, Shaoxing rice wine, sesame oil, monosodium glutamate, salt mixes and stirs, pour in the container that mutton is housed and fully stir, pickled after mixing thoroughly 3～4 hours again, the centre turns once again, drawer on the mutton of pickling is steamed to ripe mashed with very hot oven, carry out the nature cooling behind the following drawer, with starch, egg, crisp fried powder mixes, and adds an amount of water and fully stirs into pasty state, and then oil poured in the paste stir, and standby after making it to merge, at last cooled mutton and paste are mixed thoroughly, can sell as commodity packaging.When edible, the consumer can be heated to seven～most probably heat with the oil in the strockle by the operation indicating that provides in the packaging bag, the mutton piece that thaws cooked, and fry until done, pull out when appearance is golden yellow, change the cutter sign indicating number and go in the dish, mix diligent peppery powder or luxuriant thick chilli sauce seasoning matter again and dip in food and get final product.
Embodiment 3
Do the charger sheet that 50 kilograms crisp-fried is roasted mutton by every batch, be ready to 50 kilograms of clean gigot meat, 0.5 kilogram of spices, 1 kilogram in soy sauce, 2 kilograms of Shaoxing rice wines, 5 kilograms of sesame oil, 2 kilograms of ginger, 2 kilograms of green onions, 0.75 kilogram of monosodium glutamate, 1.5 kilograms of salt, 20 kilograms of starch, 7.5 kilograms in egg, 5 kilograms of oil, 5 kilograms in crisp fried powder.Its preparation method is identical with example 2 with example 1.
When edible, the consumer can be by the operation indicating that provides in the packaging bag, the oil in the strockle is heated to seven～eighty per cant heat after, the mutton piece that thaws cooked, and fry until done, pull out when appearance is golden yellow, change the cutter sign indicating number and go in the dish, mix diligent peppery powder or luxuriant thick chilli sauce seasoning matter again and dip in food and get final product.
Claims (2)
1. a crisp-fried is roasted mutton, and it is characterized in that the prescription that 50 kilograms of crisp-frieds of every making are roasted mutton is: (weight)
50 kilograms of the clean gigot meat of major ingredient,
0.3～0.6 kilogram of auxiliary material spices, 1～2.5 kilogram in soy sauce, 2～3.5 kilograms of Shaoxing rice wines,
3～6 kilograms of sesame oil, 1.5～3 kilograms of ginger, 1.5～3 kilograms of green onions,
0.5～1.5 kilogram of monosodium glutamate, 1～2 kilogram of salt, 10～20 kilograms of starch,
4～7.5 kilograms in egg, 3.5～5 kilograms of oil, 3～5 kilograms in crisp fried powder.
2. make the method that the described crisp-fried of claim 1 is roasted mutton for one kind, it is characterized in that forming by the following step:
One. after at first handling gigot meat totally, change the bulk that cutter is cut into 150 grammes per square metres, after green onion, ginger are cleaned, the green onion segment, ginger is cut into sheet, then the mutton that cuts, green onion, Jiang Yiqi is put into container;
Two. with spices, soy sauce, Shaoxing rice wine, sesame oil, monosodium glutamate, salt mix stir after, pour in the container that mutton is housed and fully stir, pickled again after mixing thoroughly 3～4 hours, the centre turns once again;
Three. drawer steams to ripe mashed with very hot oven on the mutton that will pickle, carries out the nature cooling behind the following drawer;
Four. starch, egg, crisp fried powder are mixed, add an amount of water and fully stir into pasty state, and then oil poured in the paste stir, and it is standby to make it to merge the back;
Five. cooled mutton and paste are mixed thoroughly, can be sold as commodity packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100206871A CN1265729C (en) | 2004-06-08 | 2004-06-08 | Flavor baked lamb and its cooking method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100206871A CN1265729C (en) | 2004-06-08 | 2004-06-08 | Flavor baked lamb and its cooking method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1582762A true CN1582762A (en) | 2005-02-23 |
| CN1265729C CN1265729C (en) | 2006-07-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100206871A Expired - Fee Related CN1265729C (en) | 2004-06-08 | 2004-06-08 | Flavor baked lamb and its cooking method |
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| Country | Link |
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| CN (1) | CN1265729C (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669717A (en) * | 2011-03-17 | 2012-09-19 | 宝钢集团宝山宾馆 | Method for making beef |
| CN103652974A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Health-care pineapple mutton kebabs and preparation method thereof |
| CN103948052A (en) * | 2014-05-12 | 2014-07-30 | 宁夏伊味清真食品有限公司 | Selenium-rich hand-grabbed lamb production method |
| CN106418413A (en) * | 2016-08-31 | 2017-02-22 | 张有为 | Formula production method of lamb leg paste |
-
2004
- 2004-06-08 CN CNB2004100206871A patent/CN1265729C/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669717A (en) * | 2011-03-17 | 2012-09-19 | 宝钢集团宝山宾馆 | Method for making beef |
| CN103652974A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Health-care pineapple mutton kebabs and preparation method thereof |
| CN103948052A (en) * | 2014-05-12 | 2014-07-30 | 宁夏伊味清真食品有限公司 | Selenium-rich hand-grabbed lamb production method |
| CN106418413A (en) * | 2016-08-31 | 2017-02-22 | 张有为 | Formula production method of lamb leg paste |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1265729C (en) | 2006-07-26 |
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Granted publication date: 20060726 |