Special mutton ingredients and roasting method

A technology of mutton and secret preparation, which is applied in the field of secret ingredients and roasting of mutton. It can solve the problems of unsatisfactory color and inability to achieve complete color, aroma and taste of meat skewers, and achieve golden color, tender taste and delicious taste. Effect

Inactive Publication Date: 2017-03-22
窦立梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the grilled lamb kebabs are unsatisfactory in terms of taste, texture, and color of the kebabs, and cannot achieve complete color, fragrance and taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Ingredients

[0033] Beat 200g of eggs in a bowl and stir well, chop 400g of onions and pour them into the eggs, add 20g of refined salt, 30g of chicken powder, 15g of chicken essence, 5g of ginger powder, 20g of fresh fragrance powder, 50g of salad oil, and 15g of thirteen spices After stirring well powder, 10g Roubaowang, 30g Qiwei powder and 10g amomum, the secret ingredients of mutton are obtained;

[0034] (2) Pickled

[0035] Cut the mutton into mutton pieces of 2cm to 3cm in size, add 5000g mutton to the secret ingredients of mutton, stir well, and marinate for 90 minutes;

[0036] (3) Preparation of seasoning salt

[0037] Mix 50g salt and pepper, 20g seven-flavored powder and 10g pepper to make seasoning salt;

[0038] (4) Roasting

[0039] Skewer the marinated mutton pieces with iron skewers, and skewer each 120g of mutton into 10 skewers. Take 10 skewers as an example, put the skewered lamb skewers on a charcoal fire with a temperature of 500℃~600℃ T...

Embodiment 2

[0041] (1) Ingredients

[0042] Beat 400g eggs in a bowl and stir well, chop 300g onions and pour them into the eggs, add 20g refined salt, 50g chicken powder, 10g chicken essence, 10g ginger powder, 15g fresh fragrance powder, 50g salad oil, 20g thirteen spices After stirring well powder, 10g Roubaowang, 20g Qiwei powder and 10g amomum, the secret ingredients of mutton are obtained;

[0043] (2) Pickled

[0044] Cut the mutton into mutton pieces of 2cm to 3cm in size, add 7500g mutton to the secret ingredients of mutton, stir well, and marinate for 60 minutes;

[0045] (3) Preparation of seasoning salt

[0046] Mix 50g salt and pepper, 20g seven-flavored powder and 10g pepper to make seasoning salt;

[0047] (4) Roasting

[0048] Skewer the marinated mutton pieces with bamboo skewers, and skewer each 120g of mutton into 10 skewers. Take 10 skewers of lamb as an example. Then use your fingers to take 5g of seasoning salt and sprinkle it evenly on the surface of the lamb. ...

Embodiment 3

[0050] (1) Ingredients

[0051] Beat 300g of eggs in a bowl and stir well, chop 350g of onions and pour them into the eggs, add 20g of refined salt, 40g of chicken powder, 12g of chicken essence, 8g of ginger powder, 18g of fresh fragrance powder, 50g of salad oil, and 18g of thirteen spices After mixing the powder, 25g of seven-flavored powder and 10g of amomum, the secret ingredient of mutton is obtained;

[0052] (2) Pickled

[0053] Cut the mutton into mutton pieces of 2cm to 3cm in size, add 6000g mutton to the secret ingredients of mutton, stir well, and marinate for 75 minutes;

[0054] (3) Preparation of seasoning salt

[0055] Mix 50g salt and pepper, 20g seven-flavored powder and 10g pepper to make seasoning salt;

[0056] (4) Roasting

[0057] Skewer the marinated mutton pieces with Xinjiang red willow sticks, and skewer each 120g of mutton into 10 skewers of mutton. Take 10 skewers of mutton as an example. Put it on a charcoal-fired grill, then use your finger...

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PUM

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Abstract

The invention relates to special mutton ingredients and a roasting method. The special mutton ingredients consist of refined salt, chicken powder, chicken essence, ginger powder, onions, fresh fragrant powder, eggs, salad oil, thirteen-spice powder, shichimi and villous amomum fruits. The special mutton ingredients are made through the following steps of beating the eggs in a bowl, uniformly stirring egg liquid, cutting up the onions, pouring the cut-up onions into the egg liquid, adding the refined salt, the chicken powder, the chicken essence, the ginger powder, the fresh fragrant powder, the salad oil, the thirteen-spice powder, the shichimi and the villous amomum fruits, and performing uniform stirring so as to obtain the special mutton ingredients. The roasting method comprises the following steps of cutting mutton into diced mutton, picking the diced mutton with the special mutton ingredients, and bunching the pickled diced mutton so as to obtain lamb shashlik; and putting the lamb shashlik on a charcoal fire for roasting, then uniformly sprinkling seasoning salt, after the lamb shashlik is roasted to be golden, sprinkling cumin on the roasted lamb shashlik, and sprinkling peanut powder and sesame seed powder on the roasted lamb shashlik so as to obtain special lamb shashlik. The method is simple, the special lamb shashlik is delicious in taste, the roasted lamb shashlik is golden in color, soft in meat quality, and tender with a crispy crust.

Description

technical field [0001] The invention relates to a secret ingredient of mutton and a roasting method. Background technique [0002] All kinds of skewers that people often eat in barbecue delicacies are deeply loved by people, especially lamb skewers. Mutton is rich in nutrients. It can not only warm the middle and nourish the deficiency, nourish the middle and nourish the qi, appetize and keep fit, nourish the kidney qi, nourish the gallbladder and improve eyesight, but also can cure fatigue and cold, five labors and seven injuries. [0003] The traditional mutton kebabs are made by directly skewering the mutton with bamboo sticks, and then grilling on charcoal fire. During the grilling process, sprinkle salt, chili powder and ground salt on the surface. But no matter taste, mouthfeel, and the color and luster of the kebabs grilled are not ideal, can not realize color, fragrance and taste. Contents of the invention [0004] The technical problem to be solved by the presen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70
Inventor 窦立梅
Owner 窦立梅
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