CN1864548A

CN1864548A - Method for preparing mutton food

Info

Publication number: CN1864548A
Application number: CNA2005100706701A
Authority: CN
Inventors: 韩玉岭
Original assignee: Individual
Current assignee: Individual
Priority date: 2005-05-18
Filing date: 2005-05-18
Publication date: 2006-11-22

Abstract

The mutton food making process includes the following steps: sorting open herded goat as material, killing and washing, making residual sauce, boiling the foreleg mutton in the residual sauce and stewing for 2-3 hr, fishing out the mutton, draining, coating the surface of the mutton with one layer of starch, one layer of egg and one layer of bread crumb, frying in vegetable oil until becoming golden, and packing. The mutton food is novel, bright in color, delicious and crisp.

Description

The preparation method of mutton food

Technical field

The present invention relates to the preparation method of a kind of preparation method of typical local food, particularly a kind of mutton food.

Background technology

The preparation method of the mutton goods that China is traditional has multiple, mainly contains to cook or stir-fry and eat, but generally occurs with the form of dish with the achievement that these methods are made into, and my subjective factor of mistake that has mixed the producer does not generally have industrial repeatability betwixt; And in general, its taste keeps same taste for a long time, can not satisfy the requirement that day by day improve of people to food.In addition, barbecue also is a kind of preparation method of common mutton food, and the product form that the industrialization that some mutton baked foods are also arranged is produced, but since himself unhygienic property of baked foods mouthfeel is crisp mashed inadequately and appearance luster is fresh and tender inadequately in addition, therefore be difficult to climb up dining table in many more formal occasions.

Summary of the invention

The processing method that the purpose of this invention is to provide a kind of new mutton food, it combines the making style of Chinese traditional mutton and the style of west fast food culture, make its product not only delicious in taste, crisp mashed, color and luster is also golden yellow fresh and tender, and the characteristics that kept the warm nature food of mutton, void is gone in tonifying Qi, has health-care efficacy, and nutritional labeling is also lost less.

For achieving the above object, technical scheme of the present invention is as follows:

The preparation method of mutton food, it comprises following processing step:

1, choose raw material, raw material is the autochthonal goat of putting in a suitable place to breed, 40 ~ 50 jin, a traditional unit of weight of body weight;

2, slaughter, clean, soak;

3, make long-used soup;

4, the sheep foreleg being placed the long-used soup big fire boil back also little fire stewed 2 ~ 3 hours;

5, the sheep foreleg is pulled out from the long-used soup pot, one deck dried starch is clapped at the gigot epidermis by elder generation behind the draining, and then claps one deck egg, claps one deck breadcrumbs at last, goes in the vegetable oil of fifty to sixty percent heat, pulls out when exploding to golden yellow.

In such scheme, the preparation method of long-used soup is as follows:

At first slaughter and clean goat, with each one comprise that internal organ sheep hoof etc. drops in the pot, add condiment, condiment is (is unit with the gram):

Aniseed 50 ~ 100

Meat bandit 20 ~ 40

Big fennel 30 ~ 60

Cassia bark 15 ~ 30

Salt is an amount of

Very hot oven boils then, removes floating foam, and little fire was stewed 2 ~ 3 hours.

The mutton food that technology of the present invention is made has following advantage:

1, novel form, color and luster is vivid, can whet the appetite.

2, the tasty deliciousness of mutton, meat is crisp mashed.

3, it is edible not only to be fit to family or restaurant, and can produce in enormous quantities and sell as economic fast food, also can pack the back simultaneously and sell.

Form below in conjunction with embodiment is further described the present invention.

The specific embodiment

Embodiment 1

The concrete processing step that embodiment 1 chooses is as follows:

1, choosing body weight is that the autochthonal goat of 40 ~ 50 jin, a traditional unit of weight put in a suitable place to breed is as raw material;

2, clean up after goat is slaughtered, then in clear water, soaked 3 hours;

3, make long-used soup.The method of making long-used soup is as follows:

At first slaughter and clean goat, each one of sheep is comprised that internal organ, sheep hoof etc. drop in the pot, add condiment, condiment is that aniseed 100 grams, meat bandit 40 grams, big fennel 60 grams, cassia bark 30 grams and salt are an amount of.Big fire boils then little fire and stewed 2 ~ 3 hours, removes floating foam.

4, the sheep foreleg being placed the long-used soup big fire boil the little fire in back stewed 3 hours.

5, the sheep foreleg is pulled out from long-used soup, earlier clapped one deck starch and then clap one deck egg behind the draining, clap one deck breadcrumbs at last, go into that fried both pulling out when golden yellow can obtain manufactured goods in the vegetable oil of fifty percent heat at the gigot epidermis.

Claims

1, the preparation method of mutton food, it comprises following processing step:

(1), choose raw material, raw material is autochthonal goat, 40～50 jin, a traditional unit of weight of body weight;

(2), slaughter, clean, soak;

(3), the sheep foreleg being placed the long-used soup big fire boil back also little fire stewed 2～3 hours;

(4), the sheep foreleg is pulled out from the long-used soup pot, clap one deck dried starch at the gigot epidermis earlier behind the draining, and then clap one deck egg, clap one deck breadcrumbs at last, go in the vegetable oil of fifty to sixty percent heat, friedly pull out when golden yellow.

2, the preparation method of mutton food according to claim 1, the preparation method of long-used soup is as follows in its 3rd step:

At first slaughter and clean goat, each one of sheep is comprised that internal organ sheep hoof etc. drops in the pot, add condiment, condiment is (is unit with the gram):

Aniseed 50～100

Meat bandit 20～40

Big fennel 30～60

Cassia bark 15～30

Salt is an amount of

Very hot oven boils then, removes floating foam, and little fire was stewed 2～3 hours.