Roasting processing method of mutton

Abstract

The invention discloses a roasting processing method of mutton. The method comprises steps as follows: 1) mutton is diced and then pickled, and seasonings are added for flavoring; 2) the flavored mutton is strung by the aid of pikes made of Tamarix ramosissima, and mutton kebabs are prepared through roasting at the high temperature. The mutton kebabs prepared with the technology have the good flavor and taste, the fresh and tender meat quality, crisp appearances, the first-class taste and conform to the dietary requirement of consumers.

Description

technical field [0001] The invention discloses a method for processing mutton skewers, which belongs to the field of catering. Background technique [0002] The nutritional value of mutton is very high, especially in the high protein content and low fat content. It is a high-protein, low-fat healthy food with high nutritional value and good health care effect. [0003] Mutton itself has a strong meaty smell, so the mutton products provided to consumers are all processed products. Among them, the mutton skewers are generally known, which are made by cutting the mutton into pieces and interspersing them on the braze. It is made after cooking, and other eating methods include steaming, boiling, frying, and rinsing. At present, the processed mutton products appearing in the domestic market are mutton products based on stewed sauce, roasted whole sheep, kebabs, etc., but these products are often difficult to completely remove the smell, poor flavor, salty, and difficult to meet ...

AI Technical Summary

Problems solved by technology

At present, the processed mutton products appearing in the domestic market are mutton products based on stewed sauce, roasted whole sheep, kebabs, etc., but these products are often difficult to completely remove the smell, poor flavor, salty, and difficult to meet the needs of the majority of people. taste

Lamb kebabs can be effectively removed by high-temperature roasting, but at present, mutton kebabs are only a kind of street stall product. Not only are the hygienic conditions poor, but more importantly, each hawker’s method, raw materials, time, temperature, and dosage of grilled mutton kebabs They are all different. The quality of grilled mutton kebabs is unstable and the flavor is complicated, which cannot provide consumers with a stable and reliable food flavor.

Images