Selenium-enriched hand-grabbed mutton and processing method thereof
A technology of hand-steaked mutton and processing method, which is applied in the field of selenium-enriched hand-steaked mutton and its processing, can solve the problems of selenium content loss and affecting the meat quality of selenium-enriched mutton, and achieve the effect of high nutritional value and soft and tender meat
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Embodiment 1
[0021] The invention provides a selenium-enriched hand-grilled mutton, which comprises the following components in parts by mass: 80 parts of selenium-rich mutton, 20 parts of shallot, 15 parts of ginger, 25 parts of salt and 100 parts of water.
[0022] Its processing method comprises the following steps:
[0023] Step 1. Select selenium-enriched mutton with a selenium content of 0.1 mg / kg. First, add selenium-enriched mutton and water into the pot at a mass ratio of 1:1.5, boil the water on high heat, boil for 5 minutes, and turn off the heat to remove the selenium-enriched mutton. Blood foam, then boiled, mixed 80 parts by mass of selenium-enriched mutton, 20 parts of shallots, 15 parts of ginger, 25 parts of salt and 100 parts of water, and boiled for 30 minutes on low heat;
[0024] Step 2. Take out the selenium-enriched mutton cooked in step 1, cool it, cut it into small pieces with a length of 3 cm, a width of 0.7 cm, and a thickness of 0.7 cm, and then steam it for 20 ...
Embodiment 2
[0027] The invention provides a selenium-enriched hand-grilled mutton, which comprises the following components in parts by mass: 90 parts of selenium-rich mutton, 22 parts of shallots, 18 parts of ginger, 20 parts of salt and 150 parts of water.
[0028] Its processing method comprises the following steps:
[0029] Step 1. Select selenium-enriched mutton with a selenium content of 0.4 mg / kg. First, add selenium-enriched mutton and water into the pot at a mass ratio of 1:1.7, boil the water on high heat, boil for 6 minutes, and turn off the heat to remove the selenium-enriched mutton. Blood foam, then boiled, 90 parts by mass of selenium-enriched mutton, 22 parts of shallots, 18 parts of ginger, 20 parts of salt and 150 parts of water were mixed, and boiled for 32 minutes on low heat;
[0030] Step 2. Take out the selenium-enriched mutton boiled in step 1, cool it, cut it into small pieces with a length of 3.5cm, a width of 1.0cm, and a thickness of 1.0cm, and then steam it fo...
Embodiment 3
[0033] The invention provides a selenium-enriched hand-grilled mutton, which comprises the following components in parts by mass: 100 parts of selenium-rich mutton, 25 parts of shallot, 20 parts of ginger, 10 parts of salt and 200 parts of water.
[0034] Its processing method comprises the following steps:
[0035] Step 1. Select selenium-enriched mutton with a selenium content of 0.8 mg / kg. First, add selenium-enriched mutton and water into the pot at a mass ratio of 1:2, boil the water on high heat, boil for 8 minutes, and turn off the heat to remove Blood foam, then boiled, 100 parts by mass of selenium-enriched mutton, 25 parts of shallots, 20 parts of ginger, 10 parts of salt and 200 parts of water were mixed, and boiled for 35 minutes on low heat;
[0036] Step 2. Take out the selenium-enriched mutton cooked in step 1, cool it, cut it into small pieces with a length of 4cm, a width of 1.2cm, and a thickness of 1.2cm, and then steam it for 25 minutes to obtain a selenium...
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Abstract
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