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Production method of mutton food

A production method and food technology, applied in food preparation, food science, application, etc., can solve the problems of low nutritional value of finished products, poor control of product cost, short storage time, etc., to improve production efficiency and raw material utilization The effect of high efficiency and reduced production cost

Inactive Publication Date: 2016-06-01
吕子玉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the current production process of mutton food, the nutritional value of the finished product is low, the cost of the product cannot be well controlled, and the storage time is short

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0012] The preparation method of the mutton food of the present embodiment comprises the following steps:

[0013] (1) Select the raw material, the raw material is native goat, weighing 80 kg;

[0014] (2) Slaughter, wash, soak;

[0015] (3) Put the lamb's front leg in the old soup and boil it over high heat and simmer for 6 hours;

[0016] (4) Take out the front leg of the lamb from the old soup pot, drain the water and pat a layer of dry starch on the skin of the leg of the lamb, then a layer of egg, and finally a layer of bread crumbs, put it into 60% hot vegetable oil, and deep-fry Remove when golden brown.

[0017] The production method of the mutton food can directly produce the mutton food without further processing, the process is simple, and the processed finished product has rich nutritional value, good taste and longer storage time.

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PUM

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Abstract

The invention discloses a production method of a mutton food. The production method comprises: selection of a raw material which is a stocking native goat; slaughtering, cleaning, and soaking the goat; making a soup stock; boiling forelegs of the goat in the soup stock with strong fire and then carrying out stewing with soft fire; and fishing out the forelegs of the goat from a soup stock pot, draining water, then beating a layer of dry starch on the surface skins of the forelegs of the goat, then beating a layer of egg, finally beating a layer of bread crumbs, putting the forelegs into 50-60% hat vegetable oil, and fishing out the forelegs until deep-fried to be golden yellow. The mutton food prepared by the process disclosed by the invention is novel in form and bright in color, and can enhance the appetite. The mutton is tasty, fresh and delicious, and the meat quality is crispy and tender. The mutton food not only is suitable for family or restaurant consumption, but also can be produced in large quantities and sold as an economic fast food, and can also be packaged for sale at the same time.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing mutton food. Background technique [0002] Mutton can be divided into goat, sheep and wild lamb. In ancient times, mutton was called pork, pork, and pork. Mutton has always been regarded as one of the important foods for tonic in winter. It can not only resist wind and cold, but also nourish the body. Soreness of the waist and knees, sallow complexion, qi and blood deficiency, physical weakness after illness or postpartum, etc. have therapeutic and tonic effects. It is called winter tonic and is very popular among people. In the current production process of mutton food, the nutritional value of the finished product is low, the cost of the product cannot be well controlled, and the storage time is short. Contents of the invention [0003] In order to overcome the above-mentioned technical problems existing in the prior art field, the obje...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/318A23L1/29
Inventor 吕子玉
Owner 吕子玉