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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: 2014-07-30
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 spleen function. During the roasting process, the mutton neck will lose a lot of nutrients. Medium seasoning, the taste of roasted lamb neck is not easy to control

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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PUM

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Abstract

A method for preparing a spicy roasted lamb neck, comprising 4-6 parts of lemongrass, 2-4 parts of kaempferum, 1-2 parts of Codonopsis pilosula, 1-2 parts of Angelica dahurica, 0.5-1 part of cumin, 4-6 parts of anise, 0.5-1 part of pepper, 0.5-1 part of aniseed, 1-2 parts of cinnamon, 0.5-1 part of grass fruit, 1-2 parts of cinnamon, 5-8 parts of bay leaves, add water to the total weight parts Prepare 1000 parts of water, boil it, add 10-100 parts of salt, 10-100 parts of monosodium glutamate, 10-100 parts of red dry chili powder, 5-50 parts of white sugar to get seasoning juice; In the seasoning sauce, refrigerated and marinated, the lamb neck was shaved and sliced, and grilled on the grill until the meat was golden in color; the lamb neck bone was grilled on an iron skewer. The advantages are: easy to make, convenient to eat, rich in nutrition, has the effect of medicinal food, nourishes the middle and nourishes qi, and has a better effect on people with weak spleen and stomach; the meat of the roasted lamb neck is crispy, delicious and not greasy, charred on the outside and tender on the inside, delicious.

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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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/318A23L1/312A23L13/70A23L13/20
Inventor 陈洪生
Owner 陈洪生
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