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Method for processing boiled mutton chop

A processing method and technology of mutton, applied in the field of food processing, can solve problems such as poor color, poor taste, and strong smell of white-cut mutton, and achieve the effect of simple processing method

Inactive Publication Date: 2009-04-22
GANSU ZHONGHUI AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the past, mutton was cooked by putting the cleaned mutton into a pot of clean water and boiling it in a pot. You only need to add seasonings in the middle and adjust the heat. , the taste is not good, the color is not good, and because the amount of seasoning is manually controlled by the operator based on experience, the quality cannot be guaranteed

Method used

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  • Method for processing boiled mutton chop
  • Method for processing boiled mutton chop

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1. Stew the old soup:

[0033] ① For the first cooking time, add mutton to the water, submerge the meat by 10 cm, boil the water on high heat, add 70 grams of salt, and wrap 100 grams of scallion white section, 40 grams of ginger section, and 10 grams of cumin with gauze. Boil in boiling water; cooking wine 10ml, rice wine 10ml

[0034] ②Boil the old soup for the second time, add a little water to the pot, return the old soup cooked for the first time to the pot, then add 100 grams of scallion white section, 40 grams of ginger section, and 10 grams of cumin, wrap them and add them Among them, it can be done after the fire is boiled.

[0035] 2. Boiled mutton

[0036] Scald 10 kg of white striped sheep. The water temperature should reach 65-75°C during scalding, and the scalding time is 10 minutes; then pluck the hair backwards from back to front without leaving any dead ends. , head and hooves; then quarter the lamb carcass, then remove the large bones such as the ne...

Embodiment 2

[0038] 1. Old soup boiled

[0039] ① For the first cooking time, add mutton to the water, submerge the meat by 10 cm, boil the water on high heat, add 70 grams of salt, and wrap 100 grams of scallion white section, 40 grams of ginger section, and 10 grams of cumin with gauze. Boil in boiling water; cooking wine 10ml, rice wine 10ml

[0040] ②Boil the old soup for the second time, add a little water to the pot, return the old soup cooked for the first time to the pot, then add 100 grams of scallion white section, 40 grams of ginger section, and 10 grams of cumin, wrap them and add them Among them, it can be done after the fire is boiled.

[0041] 2. Boiled mutton

[0042] Scald 10 kg of white striped sheep. The water temperature should reach 65-75°C during scalding, and the scalding time is 10 minutes; then pluck the hair backwards from back to front without leaving any dead ends. , head and hooves; then quarter the lamb carcass, then remove the large bones such as the neck,...

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Abstract

The invention provides a method for processing white sliced mutton. The proportion of mutton to soup is between 1 to 1.5 and 1 to 2; and 10 kilograms of the soup comprises 7 portions of edible salt, 20 portions of welsh-onion stalk segment, 8 portions of ginger segment, 2 portion of cumin, 1 portion of cooking wine, and 1 portion of rice wine. The processing method for preparing the white sliced mutton comprises the following steps: boiling long-used soup, including (1) boiling with clear water for the first time and (2) boiling with the long-used soup of the first time for the second time; and cooking the mutton and other processes. The method for processing the white sliced mutton is simple and scientific, and the cooked mutton does not have rank smell, is crisp but not thoroughly cooked, fat but not greasy, sweet-smelling without the rank smell, fresh, glutinous and tasty, and has lushy skin and crisp meat with penetrating flavor.

Description

technical field [0001] The invention relates to the technical field of food processing methods, in particular to a processing method for white-cut mutton. Background technique [0002] In the past, mutton was cooked by putting the cleaned mutton into a pot of clean water and boiling it in a pot. You only need to add seasonings in the middle and adjust the heat. , the taste is not good, the color is not good, and because the amount of seasoning is manually controlled by the operator based on experience, the quality cannot be guaranteed. Invention content: [0003] The purpose of the present invention is to provide a white-cut mutton that has no smell of mutton, is crisp but not rotten, fat but not greasy, fragrant but not stinky, fresh and glutinous, and has tender skin, crispy and fragrant meat. [0004] The present invention adopts following technical scheme to solve its technical problem: [0005] A processing method for white-cut mutton, characterized in that the rati...

Claims

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Application Information

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IPC IPC(8): A23L1/318A23L1/01A23L1/22A23L13/70A23L5/10A23L27/00
Inventor 张义
Owner GANSU ZHONGHUI AGRI DEV
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