Cooking method of mutton

A production method and technology of mutton, applied in food preparation, application, food science, etc., can solve the problems of mutton's original flavor, insufficient tenderness, and loss of nutrients

Inactive Publication Date: 2013-09-25
刘东泽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many ways to make mutton, but the existing processing methods are not enough to keep the original taste and tenderness of mutton, and the problem of nutrient loss has not been well solved

Method used

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Examples

Experimental program
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Embodiment Construction

[0005] The preparation method of ice boiled mutton provided by the present invention comprises:

[0006] Main ingredients: 3000 grams of lamb foreleg.

[0007] Accessories: 150 grams of prairie fermented yogurt, 100 grams of red wine made from grapes planted in the desert, 80 grams of white mushrooms in the grassland, 150 grams of red onions, 100 grams of carrots, 100 grams of tomatoes, 50 grams of cistanche, 50 grams of Cynomorium, Aershan natural mineral water 2500 grams of ice cubes, 100 grams of homemade sauce, special homemade sauce.

[0008] processing methods:

[0009] (1) Cut the lamb into 3 cm square hob pieces;

[0010] (2) Cut red onions, tomatoes, and carrots into 4 cm square pieces;

[0011] (3) Put the large casserole on the stove, pour in ice cubes made of natural mineral water, then put the cut lamb pieces on the ice cubes and mix evenly;

[0012] (4) Pour yogurt, red wine, white mushroom, red onion, tomato, cistanche, carrot, Cynomorium, and homemade seaso...

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PUM

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Abstract

The invention provides a cooking method of mutton by using ice. The method comprises following steps: using a specially-produced big marmite to boil the mutton; adding ice cubes which are made from natural mineral water into the marmite; adding fermented yogurt, white mushroom, red wine, red onion, carrot, tomato, cistanche which is a specialty of the northwest of China, cynomorium songaricum, and a self-made flavoring sauce; starting to boil the mixture 15 min later; and stopping boiling when a large amount of steam comes out of the marmite. The mutton is eaten with special sauce, and scientific diet concepts are employed in the method. The soup of the mutton can be used to boil vegetables, fresh mushroom, noodle and the like, and nourishing mutton soup is prepared by adding the soup of the mutton into a bowl with pepper powder and chopped green onion. The mutton cooked by the method possesses original taste which is fresh and tender first, delicious latter, and at last is capable of nourishing bodies. Natural nutrition components are kept during the processing, and the loss of the nutrition components is reduced greatly. The mutton is capable of reducing pressure and blood fat, preventing coronary heart disease, maintaining beauty and keeping young, preventing and curing osteoporosis, and improving human immunity.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing mutton. Background technique [0002] Mutton is a high-quality protein food, especially lamb, which has always been called the top grade of meat. The calories of mutton are higher than that of beef, and the iron content is 6 times that of pork. Therefore, mutton is very suitable for people with weak constitutions. With the continuous improvement of residents' living standards, people pay more and more attention to nutrition. There are many ways to make mutton, but the existing processing methods are not enough to keep the original taste and tenderness of mutton, and the problem of nutrient loss has not been well solved. Contents of the invention [0003] Based on some deficiencies in the existing mutton production process, the purpose of the present invention is to provide a method for making ice-boiled mutton, which can satisfy the delicious and nutritious...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/318A23L1/29A23L13/40A23L13/70A23L33/00
Inventor 刘东泽
Owner 刘东泽
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