Processing method of roasted mutton chops

Abstract

The invention provides a processing method of roasted mutton chops. The method is characterized in that the method comprises the following steps: selecting qualified mutton chops, arranging, preparing scallion oil and a preserving agent, preserving the mutton chops for 2-3h, roasting at 400DEG C, and brushing the mutton chops with the scallion oil every 20-25min three times in the roasting process to obtain the roasted mutton chops. The method has the advantages of simple production technology, operation convenience, and good maintenance of the product flavor, and the roasted mutton chops have the advantages of abundant nutrition, mutton odor reduction, no need of refrigerated preserving, short preserving time, use of self-made scallion oil, pure cotton flavor, and suitableness for all ages.

Description

[0001] technical field [0002] The invention belongs to the technical field of food processing, in particular to a method for processing roasted lamb chops. Background technique [0003] Grilled lamb chops are a kind of food that people like. Its meat is tender and fragrant, and its flavor is unique, so it is very popular among people. Lamb chops are generally marinated before grilling. When marinating lamb chops in existing barbecue shops, they usually mix the marinade, water and meat, put them in the refrigerator to refrigerate, marinate, and then grill them after air drying. Brush with seasoning repeatedly until toasted. Due to the different technical indicators, the taste and texture of the grilled meat are also different, especially in the roasting process of lamb chops, because of its fishy smell, it often arouses disgust of eaters and affects appetite. [0004] Patent CN101889690A provides a method for processing roasted leg of lamb and roasted lamb chops. The step...

AI Technical Summary

Problems solved by technology

Due to the different technical indicators, the taste and texture of the grilled meat are also different, especially in the roasting process of lamb chops, because of its fishy smell, it often arouses disgust and affects the appetite of the eaters.

[0004] Patent CN101889690A provides a method for processing roasted leg of lamb and roasted lamb chops. The steps used include the preparation of seasoning water and preparation of conditioning liquid. When preparing the seasoning water, 10g each of water, pepper, and fennel, 30g of aniseed, bay leaf 3 g, Tsao Guo 15g, cumin 5g, mix all components, boil for 2 hours, cool; when preparing the conditioning solution, use 3kg of seasoning water, 50g of compound phosphate, 150g of salt, 60g of sugar, 15g of monosodium glutamate, and mix well; Then use a salt water injection machine to inject the conditioning solution into the lamb chops, and then pre-cook, roast, package and sterilize to make finished products. Multiple processes, cumbersome process, and the baking temperature is only 220°C, the temperature is low, and the flavor is not good