Preparation method of savory hot grilled lamb neck

A production method and technology of roasted sheep, applied in food preparation, application, food science, etc., can solve the problems of difficult control of the taste of roasted sheep neck, heavy burden of gastrointestinal digestion, loss of nutrients, etc., so that the taste is easy to grasp, production Simple, nutrient-boosting effect

Inactive Publication Date: 2013-12-11
陈洪生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, mutton has a strong smell and a heavy burden on the digestion of the gastrointestinal tract. It is not suitable for people with poor stomach and splee

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1. Prepare seasoning water

[0029] According to parts by weight, 4 g of lemongrass, 4 g of kaempferen, 1 g of codonopsis, 2 g of angelica, 0.5 g of cumin, 6 g of anise, 0.5 g of pepper, 1 g of aniseed, 1 g of cinnamon, 1 g of grass fruit, and 1 g of cinnamon g, 8 g bay leaves, add 970g water to prepare feed water, first boil the feed water, then boil it at 100°C to 150°C for 1h, add 10g salt, 100g monosodium glutamate, 100g red dried chili powder, and 5g sugar to get sauce;

[0030] 2. Pickled lamb neck

[0031] Cut off the sheep's neck after slaughtering an adult sheep, wash it with clean water, modify the surface 3 to 4 times, the depth of the modified knife is 2 cm to 3 cm, and the width is 2 cm to 3 cm. The mass ratio is 1:5, marinated in seasoning sauce, refrigerated and marinated at 0~-7℃ for 24 hours;

[0032] 3. Grilled lamb neck

[0033] Shave the mutton neck from the neck bone and cut it into strips with a width of 0.8cm to 1.2cm, a length of 2.8cm to 3.2...

Embodiment 2

[0035] 1. Prepare seasoning water

[0036] According to parts by weight, citronella 6g, Kaempferen 2g, Codonopsis 2g, Angelica dahurica 1g, Cumin 1g, Anise 4g, Zanthoxylum bungeanum 1g, Aniseed 0.5g, Cinnamon 2g, Tsaoguo 0.5g, Cinnamon 2g g, 5g of fragrant leaves, add 973g of water to prepare the material water, first boil the material water, then boil it at 100°C-150°C for 2 hours, add 100g of salt, 10g of monosodium glutamate, 10g of red dried chili powder, and 50g of sugar to obtain the seasoning juice;

[0037] 2. Pickled lamb neck

[0038] Cut off the sheep's neck after slaughtering an adult sheep, wash it with clean water, modify the surface 3 to 4 times, the depth of the modified knife is 2 cm to 3 cm, and the width is 2 cm to 3 cm. The mass ratio is 1:3, marinated in seasoning sauce, refrigerated and marinated at 0~-7°C for 36 hours;

[0039] 3. Grilled lamb neck

[0040] Shave the mutton neck from the neck bone and cut it into strips with a width of 0.8cm to 1.2cm...

Embodiment 3

[0042] 1. Prepare seasoning water

[0043] According to parts by weight, 5 g of lemongrass, 3 g of kaempferen, 1.5 g of codonopsis, 1.5 g of angelica, 0.5 g of cumin, 5 g of anise, 1 g of pepper, 1 g of aniseed, 1.5 g of cinnamon, 1 g of grass fruit, and 1 g of cinnamon g. Add 7g of fragrant leaves and 971g of water to prepare the material water. Boil the material water first, then boil it at 100°C-150°C for 1.5h, add 10g of salt, 100g of monosodium glutamate, 100g of dried red chili powder, and 5g of sugar to obtain the seasoning. juice;

[0044] 2. Pickled lamb neck

[0045] Cut off the sheep's neck after slaughtering an adult sheep, wash it with clean water, modify the surface 3 to 4 times, the depth of the modified knife is 2 cm to 3 cm, and the width is 2 cm to 3 cm. The mass ratio is 1:4, marinated in seasoning sauce, refrigerated and marinated at 0~-7℃ for 30 hours;

[0046] 3. Grilled lamb neck

[0047] Shave the mutton neck from the neck bone and cut it into strip...

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Abstract

The invention discloses a preparation method of a savory hot grilled lamb neck. The preparation method comprises the following steps: preparing raw material water by means of adding water in the following raw materials in parts by weight, 4-6 parts of lemongrasses, 2-4 parts of rhizoma kaempferiae, 1-2 parts of codonopsis pilosula, 1-2 parts of radix angelicae, 0.5-1 part of fructus foeniculi, 4-6 parts of anise, 0.5-1 part of Chinese red peppers, 0.5-1 part of aniseed, 1-2 parts of cassia barks, 0.5-1 part of black cardamom, 1-2 parts of cinnamon and 5-8 parts of bay leaves, until the total number of parts by weight is 1000; stewing the raw material water and adding 10-100 parts of salt, 10-100 parts of monosodium glutamate, 10-100 parts of dry red chilli powder and 5-50 parts of white sugar to obtain seasoning juice; cutting for shaping the surface of the lamb neck; putting the lamb neck in the seasoning juice and pickling in refrigeration; shaving off the neck meat and slicing the neck meat; grilling the sliced neck meat on a grill grate until the meat becomes golden yellow; and skewering the neck bone with a skewer and grilling the neck bone. The savory hot grilled lamb neck has the advantages of preparing simplicity, eating convenience, rich nutrients, medicated diet effects and efficacies of invigorating spleen-stomach and replenishing qi, and the efficacies are better for spleen-stomach weakers; the grilled lamb neck meat is crisp, tasty but not greasy, scorched outside but tender inside, and delicious in taste.

Description

technical field [0001] The invention relates to a method for preparing a spicy roasted lamb neck. Background technique [0002] Lamb neck has the characteristics of live meat, fat but not greasy, and good taste. Li Shizhen said in "Compendium of Materia Medica": "Mutton can warm the middle and nourish the deficiency, nourish the middle and replenish qi, appetizer and fitness, nourish the kidney qi, nourish the gallbladder and improve eyesight, cure fatigue and cold, five labors and seven injuries." Mutton is rich in nutrition and is an excellent medicinal food material. [0003] Roast lamb neck has the advantages of beautiful color, meaty fragrance, charred outside and tender inside, and is deeply loved by people. The traditional roasting method of lamb neck is: put the lamb neck on the charcoal fire to roast, during the roasting process, brush the seasoning on the surface, and roast it to mature. However, mutton has a strong smell and a heavy burden on the digestion of t...

Claims

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Application Information

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IPC IPC(8): A23L1/318A23L1/312A23L13/70A23L13/20
Inventor 陈洪生
Owner 陈洪生
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