Preparation method of stewed mutton

A production method and mutton technology, which are applied in the field of dish production, can solve problems such as inconvenience of eating for consumers, and achieve the effect of retaining flavor and nutrition

Inactive Publication Date: 2014-07-02
谭蓉蓉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Mutton stew is a traditional local snack, but its consumption is limited to fixed places such as restaurants and families, which brings inconvenience to some consumers who have a fast-paced life and no time to cook and go out.

Method used

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  • Preparation method of stewed mutton

Examples

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Effect test

Embodiment 1

[0010] Take 100 kg of fresh mutton and wash, add 2 kg of fennel, 1 kg of pepper, 1 kg of aniseed, 2 kg of cinnamon, 1 kg of nutmeg, 6 kg of onion, 9 kg of refined salt, 6 kg of ginger, and 5 kg of garlic, all in proportion Put it into a packaging bag and pack it with 300-500 grams of nitrogen per bag, and then undergo multi-stage mild F-value sterilization, that is, sterilize at 85°C for 3 minutes, sterilize at 100°C for 2 minutes, and sterilize at 110°C for 2 minutes. Sterilize at 121°C for 3 minutes, and the finished product is ready after cooling.

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Abstract

The invention relates to a preparation method of a dish, and in particular to a preparation method of stewed mutton. The method is as below: selecting fresh tender mutton, blanching to remove blood dirty, slicing the mutton, stir-frying, coloring by using white sugar, adding seasonings (ginger powder and garlic powder, etc.), stewing in water (with water temperature of 100 DEG C for 60 min), cooling, standing for 12 h to gain taste, draining, and conducting vacuum packing. The stewed mutton has the advantages of instant eating, freshness, delicacy, nutrition and convenience for eating.

Description

technical field [0001] The invention relates to a method for making dishes, in particular to a method for making mutton stew. Background technique [0002] Mutton stew is a traditional local flavor snack, but eating is limited to fixed places such as restaurants and families, which brings inconvenience to some consumers who have a fast pace of life, have no time to cook and go out. Contents of the invention [0003] The purpose of the present invention is to provide a method for making mutton stew, which has the advantages of instant, fresh, delicious, nutritious and convenient to eat. [0004] The technical scheme of the present invention is: select fresh and tender mutton→blanch water to remove blood filth→cut mutton into pieces→fry on fire, color with sugar→add seasoning ingredients (ginger garlic powder, etc.) About 60 minutes) → cooling, 12 hours to taste → drain → vacuum packaging. [0005] Matching scheme table [0006] Single Raw Material Proportion S...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/318A23L13/40A23L13/70
CPCA23L13/70A23L13/428
Inventor 谭蓉蓉
Owner 谭蓉蓉
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