Method for processing roasted mutton legs and roast mutton chops

A processing method and technology of roasted lamb, which is applied to the processing of roasted lamb chops and roasted lamb legs, can solve the problems of not being able to satisfy mass consumers, fail to reach commercial distribution, and long processing time, and achieve good roasted flavor and roasted lamb. The effect of short production time and simple operation

Inactive Publication Date: 2010-11-24
内蒙古草原兴发食品有限公司
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Problems solved by technology

[0002] The traditional roasting method of lamb legs and lamb chops is to marinate the raw materials, drain and bake directly. During the roasting process, brush various seasonings on the surface until they are mature. Due to the cumbersome process and long processing time, It can only be suitable for on-site operation in the catering industry. Therefore, it cannot meet the requirements of commercial circulation and the needs of mass consumers.

Method used

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specific Embodiment approach

[0015] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be further described below.

[0016] A processing method for roasted lamb leg and roasted lamb chops, comprising the following steps:

[0017] A. Raw material processing: select 100kg of qualified lamb leg or lamb chops as raw material, and sort them out;

[0018] B. Preparation of seasoning water: 10kg of water, 10g of Chinese prickly ash, 30g of aniseed, 3g of fragrant leaves, 15g of grass fruit, 10g of fennel, 5g of cumin, mix well, extract, boil for 2 hours, cool and set aside;

[0019] C. Preparation of conditioning solution: 3kg of seasoning water, 50g of compound phosphate, 150g of salt, 60g of sugar, 15g of monosodium glutamate, mix well;

[0020] D. Use the saline injection machine to inject 15kg of conditioning solution into the tidied leg of lamb or lamb chops, and marinate and condition in seasoning water after injection;

[0021] E. Precooking: precook the conditioned lamb leg or...

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Abstract

The invention discloses a method for processing roasted mutton legs and roast mutton chops, which comprises the following steps of: processing qualified mutton legs or mutton chops serving as raw materials; preparing seasoning water or conditioning liquid; after injecting the conditioning liquid in an amount of 15 percent based on meat by using a saline injector, putting the mutton legs or the mutton chops into the seasoning water for salination; and precooking the conditioned mutton legs or mutton chops, and after roasting the mutton legs or the mutton chops in a microwave oven at the temperature of 220 DEG C for 15 minutes, taking the mutton legs or the mutton chops out, scattering sesame and cumin granules on the surfaces of the mutton legs or the mutton chops, sealing and packaging under vacuum, and sterilizing at a high temperature. The method has the advantages of simple operation, short roasting time, excellent roasting flavor and long storage period of products due to soft packages.

Description

technical field [0001] The invention belongs to the technical field of food and its processing, and in particular relates to a processing method for roasted lamb legs and roasted lamb chops. Background technique [0002] The traditional roasting method of lamb legs and lamb chops is to marinate the raw materials, drain and bake directly. During the roasting process, brush various seasonings on the surface until they are mature. Due to the cumbersome process and long processing time, It can only be suitable for on-site operation in the catering industry. Therefore, it cannot meet the requirements of commercial circulation and cannot meet the needs of mass consumers. The inventor has accumulated many years of experience in production and research, improved the technical defects of the traditional technology, adopted a new processing technology to overcome the defects of the traditional technology, and the product has better taste and mouthfeel. Contents of the invention [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/318A23L13/10A23L13/70
CPCY02A40/90
Inventor 辛海波刘文彬
Owner 内蒙古草原兴发食品有限公司
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