A preparation method for pot lamb

Abstract

A preparation method for pot lamb comprises the steps as follows: (1) choosing, washing, and cleaning fresh lamb chops, tripe, blood, intestine, etc., then putting the lamb chops, tripe, blood, intestine, etc. into a container, and marinating the lamb chops, tripe, blood, intestine, etc. with the following materials: onion flowers 3 parts, lesser galangal 2 parts, fennel 2 parts, star anise 2 parts, iodized salt 3 parts, ten sesame oil 4 parts, leaves of Japanese banana 2 parts, soybean protein isolate 2 parts, Chinese toon leaves 2 parts, granatum 2 parts, chang 2 parts, gastrodia elata 0.5 part, fresh purple sweet potato leaves 2 parts, coriander seeds 1.5 parts, lotus 2 parts, Chinese-date 2 parts, water extract from Angelica sinensis 1.5 parts, water extract from cloves 1.5 parts, peanut bud 1 part, rice wine 2 parts, cornstarches 2 parts, areca catechus 2 parts, mint leaves 2 parts, dried orange peels 2 parts and sesame stalks 2 parts; and (2) baking the marinated lamb chops, tripe, blood, intestine, etc. in the pot, then adding a proper amount of thick broad-bean sauce and a proper amount of corianders, and fully cooking the lamb chops, tripe, blood, intestine, etc., thereby obtaining the lamp ready to eat. The prepared lamb has good taste and strong aftertaste, without peculiar smell. The preparation method for the pot lamb has a good health care function.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a method for roasting whole sheep in a ground pot. Background technique [0002] With the improvement of people's living standards, people pay more and more attention to environmental protection and health of food. Due to the special structure of meat, it is a common method in the industry to add nitrite for antisepsis and color development during processing. According to According to market research, more than 90% of vacuum-packed meat products use nitrite as a preservative, but nitrite is carcinogenic to the human body. Therefore, the use of nitrite has become a technical bottleneck that is difficult to break through in the meat processing industry. Roast whole mutton is tender in quality, high in nutritional value, rich in protein and vitamins, easy to be digested and absorbed by the human body, and is deeply loved by consumers. It has a good taste and can improve appetite. It h...

AI Technical Summary

Problems solved by technology

The traditional firing method is difficult for some people to accept, the smell is heavy, and the taste is not delicious enough