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Preparation method for braised hu mutton with soy sauce

A technology of Hu mutton and mutton, which is applied in the field of braised Hu mutton, can solve the problems of not being pure and unified, losing the sense of pureness, and new tastes are not integrated, and achieve the effect of bright red color and pure and unified taste

Active Publication Date: 2013-03-27
张华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The improvement of taste has become a controversial topic. Some consumers like the new taste, while some consumers think that the change of taste makes it lose the original sense of purity, and the new taste is not integrated, with some splits sense, not pure and unified
At present, there is no mutton restaurant that can successfully integrate new flavoring agents into the preparation method of braised mutton, so that the taste is pure and unified, and there is no sense of division

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A method for preparing braised lake mutton in soy sauce, comprising the following steps:

[0031] Raw material selection: male Hu sheep are selected as raw materials, and the skin, head, feet and internal organs are removed;

[0032] Selection of firewood for pots and stoves: Earth stoves made of mud bricks are used for stoves, large pots made of pure iron are used for pots, and firewood is used for firewood;

[0033] Blanching water: put 25 parts by weight of water into an iron pot, put 50 parts by weight of raw lake mutton into the water before the water is boiled, and when the blood inside the raw lake mutton is forced into the water to form a large amount of blood, the floating The blood on the surface of the water is cleaned out of the pot;

[0034] Loading: After the cleaning is completed, quickly release the seasoning and auxiliary materials. The seasoning formula is as follows: 0.05 parts by weight of salt, 2.0 parts by weight of dark soy sauce, 0.4 par...

Embodiment 2

[0038] A method for preparing braised lake mutton in soy sauce, comprising the following steps:

[0039] Raw material selection: male Hu sheep are selected as raw materials, and the skin, head, feet and internal organs are removed;

[0040] Selection of firewood for pots and stoves: Earth stoves made of mud bricks are used for stoves, large pots made of pure iron are used for pots, and firewood is used for firewood;

[0041] Blanching water: put 25 parts by weight of water into an iron pot, put 50 parts by weight of raw lake mutton into the water before the water is boiled, and when the blood inside the raw lake mutton is forced into the water to form a large amount of blood, the floating The blood on the surface of the water is cleaned out of the pot;

[0042] Loading: After the cleaning is completed, quickly release the seasonings and auxiliary materials. The seasoning formula is as follows: 0.1 parts by weight of salt, 2.5 parts by weight of dark soy sauce, 0.45 pa...

Embodiment 3

[0046] A method for preparing braised lake mutton in soy sauce, comprising the following steps:

[0047] Raw material selection: male Hu sheep are selected as raw materials, and the skin, head, feet and internal organs are removed;

[0048] Selection of firewood for pots and stoves: Earth stoves made of mud bricks are used for stoves, large pots made of pure iron are used for pots, and firewood is used for firewood;

[0049] Blanching water: put 25 parts by weight of water into an iron pot, put 50 parts by weight of raw lake mutton into the water before the water is boiled, and when the blood inside the raw lake mutton is forced into the water to form a large amount of blood, the floating The blood on the surface of the water is cleaned out of the pot;

[0050] Loading: After the cleaning is completed, quickly release the seasoning and auxiliary materials. The seasoning formula is as follows: 0.15 parts by weight of salt, 3.0 parts by weight of dark soy sauce, 0.5 par...

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Abstract

The invention relates to the field of cooking technology, and specifically relates to a preparation method for braised hu mutton with soy sauce. The preparation method for the braised hu mutton with the soy sauce comprises five steps of selecting raw materials, selecting a cookstove and firewood, blanching, laying materials and cooking. In the cooking step, a big fire is used and burns the bottom of an iron pot uniformly; the cooking time is controlled within 20-30 minutes; then the fire is changed into a middle fire, the completion of the middle fire cooking is determined by using the hu mutton becoming light red as a standard; then fire is changed into a small fire, the cooking time with the small fire is controlled within 20-30 minutes; hereafter, the open fire is extinguished; the auxiliary materials are picked out from the pot 10-15 minutes after the open fire is stopped, so that a pot braised hu mutton with the soy sauce is obtained. By introducing novel condiments such as dark soy sauce, light soy sauce, chicken extract and the like to braise the mutton with the soy sauce, the novel condiments are fused in the taste of the mutton; the taste is pure and unity, without any separation sense; at the same time, the braised mutton with the soy sauce prepared by the method is crisp but not greasy, is fragrant without mutton odour, and has bright red color.

Description

technical field [0001] The invention relates to the technical field of cooking, in particular to a method for preparing braised lake mutton in soy sauce. Background technique [0002] In the animal husbandry classification, Hu sheep are rough-wool sheep with lamb skin and meat. Hu sheep have been raised in the Taihu Plain for more than 800 years. Due to the influence of natural conditions and artificial selection, a unique breed was gradually bred. Because the production area is in the Taihu Lake Basin of Zhejiang and Jiangsu, it is called "Hu sheep". There are many ways to prepare Hu mutton in Jiangsu and Zhejiang regions, especially the mutton from Lianshi Town, Huzhou City is the most famous. The recipe for burning Lianshi mutton has been treasured by various restaurants for a long time. With the progress of the times, there are more and more varieties of seasoning agents, some young chefs began to try to introduce new seasoning agents in the process of mutton firing t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/318A23L13/40A23L13/70
Inventor 张华
Owner 张华
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