Processing method of roasted mutton chops

A processing method and technology of roasted sheep, applied in the fields of application, food preparation, food science, etc., can solve the problems of different taste and texture of barbecued meat, disgust of eaters, cumbersome process, etc., so as to maintain product flavor, pure meat taste, and production The effect of simple process

Inactive Publication Date: 2014-04-09
彭连军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: A method for marinating grilled lamb chops is carried out as follows: select 1000 g of qualified lamb chops, clean them, remove blood stains, and drain the water; chop green onions and ginger, heat the pot, and add 2500g steamed oil and heated, after the steamed oil is heated, add 50g green onion, 40g ginger, 30g peppercorns, 30g aniseed, 20g fragrant leaves, stir-fry for 2min on medium heat, cool and set aside; Put 25g of salt, 25g of monosodium glutamate, 20g of chicken essence, 3 eggs, 20g of perilla powder, 10g of cumin, 15g of oyster sauce, 25g of scallion oil in the pot, stir and mix well; then put the lamb chops into the marinade made of the above materials Medium, marinate at room temperature for 3 hours to taste, take out and drain and wait for grilling; light black charcoal and bake, when the temperature rises to 400°C, place the lamb chops on the barbecue rack, and then brush the lamb chops with scallion oil every 20 minutes, so Repeat 3 times, ...

Embodiment 2

[0014] Embodiment 2: A method for marinating grilled lamb chops is carried out as follows: select 1500 g of qualified lamb chops, clean them, remove blood stains, and drain the water; chop green onions and ginger, heat the pot, and add 2000g steamed oil and heated, after the steamed oil is heated, add 45g green onion, 35g ginger, 25g peppercorns, 25g aniseed, 18g fragrant leaves, stir-fry for 1.5min on medium heat, cool and set aside; Put 30g of salt, 30g of monosodium glutamate, 25g of chicken essence, 4 eggs, 25g of perilla powder, 5g of cumin, 10g of oyster sauce, 20g of scallion oil in the marinating pot, stir and mix well; Soak it in a medium temperature for 2.5 hours to taste, take it out and drain it and wait for grilling; light black charcoal and bake, when the temperature rises to 350°C, place the lamb chops on the grill, and then brush the lamb chops with scallion oil every 25 minutes, Repeat this 3 times and take it out after 70 minutes.

Embodiment 3

[0015] Embodiment 3: A method for marinating grilled lamb chops is carried out as follows: select 2000 g of qualified lamb chops, clean them, remove blood stains, and drain the water; chop green onions and ginger, heat the pot, and add 2300g steamed oil and heated, after the steamed oil is heated, add 40g green onion, 30g ginger, 20g peppercorns, 20g aniseed, 18g fragrant leaves, stir-fry for 1min on medium heat, cool and set aside; Put 20g of salt, 20g of monosodium glutamate, 20g of chicken essence, 5 eggs, 15g of perilla powder, 15g of cumin, 13g of oyster sauce, and 30g of scallion oil in the pot, stir well; then put the lamb chops into the marinade made of the above materials Medium, marinate at room temperature for 2 hours to taste, take out and drain and wait for grilling; grill lamb chops in a large barbecue tank, light black charcoal and grill, put the lamb chops on the grill when the temperature rises to 300°C, and then Brush the scallion oil on the lamb chops for 20...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/318A23L13/10A23L13/70
CPCA23L13/428A23L5/10A23L13/10A23L13/70
Inventor 彭连军
Owner 彭连军
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