Production process of braised mutton in brown sauce

Abstract

The present invention discloses a production process of braised mutton in brown sauce. The production process includes the following steps: washing: soaking mutton with ginger flakes, table salt and table vinegar for 3-6 minutes, and washing the mutton with clean water once; preparing spices: adding fructus anisi stellati, fructus foeniculi, cortex cinnamomi, rhizoma alpiniae officinarum, radix angelicae dahuricae, Polygala sibirica L. Var. megalopha Fr., Amomum tsao-ko, semen myristicae, rhizome kaempferiae, fresh ginger, ginseng, rhizoma gastrodiae, Ganoderma lucidum, bay leaves and fructus lycii into the washed mutton; cooking: putting the washed mutton in a pot, adding the table salt and the spices together into the pot, cooking the mutton over strong fire, timely turning off the fire after the liquid in the pot is boiling for 30 minutes or the mutton or haggis is medium-well, and simmering the mutton in a covered pot for 30 minutes, thereby removing the mutton from the pot; and coloring: evenly blending edible pigment with Chinese spirits (50 degrees) and a small amount of vinegar, and brushing the mixture on the mutton with a hairbrush. The production process can completely remove the smell of mutton and haggis, is high in processing efficiency, safe and healthy for human body, and suitable for the processing of mutton and haggis.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production process of braised mutton in soy sauce. Background technique [0002] Mutton is fresh and tender, with high nutritional value. It can be used as a dietary supplement for those with insufficient kidney yang, sore waist and knees, cold pain in the abdomen, and insufficient fatigue. Mutton is rich in nutrients and is of great benefit to tuberculosis, bronchitis, asthma, anemia, postpartum qi and blood deficiency, abdominal cold pain, physical weakness and chills, malnutrition, sore waist and knees, impotence, premature ejaculation and all deficiency and cold diseases. In the current manufacturing process of braised mutton in brown sauce, the manufacturing process is complicated, and the product has peculiar smell. Contents of the invention [0003] In order to overcome the above-mentioned technical problems existing in the prior art field, the object of...

AI Technical Summary

Problems solved by technology

In the current production process of braised mutton, the production process is complicated and the product has peculiar smell