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Preparation method for special lamb chop with health effect

A technology of lamb chops and honey, which is applied in the field of food processing, can solve the problems of heavy gastrointestinal burden, getting angry, hidden dangers of human health and safety, etc., achieve the effects of small gastrointestinal burden, brown and crispy taste, and improve human immunity

Inactive Publication Date: 2015-08-12
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the existing method of grilling lamb chops, in order to make the lamb chops meet the requirements of being charred on the outside and tender on the inside, and having a mellow taste, a large amount of water-retaining agent and tenderizer are added, and long-term consumption will cause safety hazards to human health
And when the existing lamb chops are eaten, it is easy to get angry and the burden on the stomach is too heavy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Preparation of pickling liquid: according to the formula, 1% sealwort, 2% cassia, 1% honeysuckle, 3% bellflower, 3% kudzu root, 0.5% medlar, 3% hawthorn, 3% yam, 1% panax notoginseng, gypenoside 1%, Scutellaria baicalensis 0.5%, Angelica dahurica 0.9%, Acanthopanax 1.5%, Morinda officinalis 1%, Ophiopogon japonicus 1% and green tea 0.5%, weighed and mixed, added the rest of water, soaked for 2 hours, then heated and boiled Simmer for 30 minutes, filter to obtain the filtrate; fine filter the filtrate with diatomaceous earth, then add 0.05% citric acid, stir well and let it stand for 15 minutes, then add 0.1% calcium gluconate, stir well, and perform a second fine filtration after that.

[0042] A preparation method of honey-made mutton chops with health-care function, comprising the following steps:

[0043] (1) After the fresh lamb chops are cooled and drained of acid, they are divided and washed, and the lamb chops and pickling solution are mixed evenly according to ...

Embodiment 2

[0048] Preparation of pickling liquid: according to the formula Polygonatum 2%, Cassia 3%, Honeysuckle 2%, Campanulaceae 2%, Pueraria 1%, Lycium barbarum 1%, Hawthorn 2%, Yam 1%, Panax notoginseng 2%, Gypenoside 1.5 %, Scutellaria baicalensis 0.8%, Angelica dahurica 1.5%, Acanthopanax 1%, Morinda officinalis 0.5%, Ophiopogon japonicus 1.5%, and green tea 1%, weighed and mixed, added the rest of water, soaked for 2 hours, then heated to boil and then simmered Boil for 30 minutes, filter to obtain the filtrate; fine filter the filtrate with diatomaceous earth, then add 0.065% citric acid, stir evenly and let it stand for 15 minutes, then add calcium gluconate 0.12%, after stirring evenly, perform a second fine filtration That's it.

[0049] A preparation method of honey-made mutton chops with health-care function, comprising the following steps:

[0050] (1) After the fresh lamb chops are cooled and drained of acid, they are divided and washed, and the lamb chops and pickling s...

Embodiment 3

[0054]Preparation of pickling liquid: according to the formula Polygonatum 3%, Cassia 1%, Honeysuckle 3%, Campanulaceae 1%, Pueraria 2%, Lycium barbarum 0.8%, Hawthorn 1%, Chinese yam 2%, Panax notoginseng 3%, Gypenoside 0.5 %, Scutellaria baicalensis 1.5%, Angelica dahurica 0.5%, Acanthopanax 0.5%, Morinda officinalis 0.5-1.5%, Ophiopogon japonicus 0.5-1.5% and green tea 1.5%, weighed and mixed, added the rest of the water, soaked for 2 hours, and then After heating and boiling, simmer for 30 minutes, filter to obtain the filtrate; finely filter the filtrate with diatomaceous earth, then add 0.1% citric acid, stir well and let stand for 15 minutes, then add calcium gluconate 0.15%, stir well, and carry out two After the first fine filtration.

[0055] A preparation method of honey-made mutton chops with health-care function, comprising the following steps:

[0056] (1) After the fresh lamb chops are cooled and drained of acid, they are divided and washed, and the lamb chops ...

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Abstract

The invention relates to a preparation method for a lamb chop, in particular relates to the preparation method for the special lamb chop with a health effect, and belongs to the technical field of food processing. The invention provides the preparation method for the special lamb chop with the health effect, which can eliminate or alleviate internal fire and adopts natural raw materials. The preparation method specifically comprises the following steps: after a fresh lamb chop is subjected to cooling and acid discharging, cutting and washing the lamb chop, and adding a pickling liquid into the lamb chop and pickling for 6 to 8 hours; then, draining for 1 hour, and adding seasonings and performing secondary pickling for 2 hours; finally, fragmenting and baking to obtain the lamb chop. The special lamb chop prepared by the preparation method provided by the invention is golden in color, mellow in taste and burnt and crisp; the gastrointestinal burden is low; the used raw materials are natural.

Description

technical field [0001] The invention relates to a preparation method of mutton chops, in particular to a preparation method of honey-made mutton chops with health care function, and belongs to the technical field of food processing. Background technique [0002] Mutton is warm in nature and rich in nutrition. It is of great benefit to diseases such as tuberculosis, tracheitis, and spleen and stomach deficiency. Grilled lamb chops are favored by people because of their charred outside and tender inside, mellow taste and golden color. [0003] In the existing method of roasting lamb chops, in order to make the lamb chops meet the requirements of being charred on the outside and tender on the inside, and having a mellow taste, a large amount of water-retaining agent and tenderizer are added, and long-term consumption will cause safety hazards to human health. And when the existing mutton chops are eaten, it is easy to cause getting angry, and the stomach and intestines are ove...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L1/30A23L13/10A23L13/40A23L13/70
CPCA23V2002/00A23V2200/324A23V2250/21
Inventor 柳尧波王守经胡鹏汝医马建军李兴光
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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