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Making method of spicy mutton

A mutton, spicy technology, applied in the direction of food science, food ingredients as color, food ingredients as taste improver, etc., can solve the problems of mutton taste, nutrient retention defects, etc., to achieve pure and delicious taste, bright color, and maintain flavor Effect

Inactive Publication Date: 2017-06-13
ANHUI BAIYI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing mutton is made in various ways, but different cooking techniques have different tastes of mutton, and the loss of nutrients in the production process is different. Spicy mutton has always been a dish liked by the masses, but the existing fragrant The preparation method of spicy mutton still has many defects on the taste and nutrient retention of mutton

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for preparing spicy mutton, comprising the following steps:

[0020] (1) Cleaning and pretreatment: take fresh mutton, clean it directly, cut it into slices of 3cm×4cm×0.2cm, soak it in sodium bicarbonate solution with a mass concentration of 0.25% for 1 hour, and then drain it for use;

[0021] (2) Pickling: Put the cleaned and drained mutton into a porcelain pot, add 1.25% salt, 5.2% Shaoxing rice wine, 7% minced ginger, 0.13% star anise powder, 0.4% pepper powder by weight of the mutton , 1.6% mulberry leaf powder and konjac powder mixture, 0.75% white vinegar, 2.6% shallot, mix well, marinate at room temperature for 5-7 hours, and then take out the mutton;

[0022] (3) Production of spicy sauce and spicy oil:

[0023] a) Prepare 180g of soybean oil, 4g of Chinese prickly ash, 6g of dried peppers, 1g of Cortex Moutan, 3g of bay leaves, 3g of star anise, 1g of leek seeds, 3g of dried tangerine peel, 2g of white sesame seeds, 6g of garlic cloves, 8g of green ...

Embodiment 2

[0032] A method for preparing spicy mutton, comprising the following steps:

[0033] (1) Cleaning and pretreatment: take fresh mutton, clean it directly, cut it into slices of 3cm×4cm×0.2cm, soak it in sodium bicarbonate solution with a mass concentration of 0.25% for 1 hour, and then drain it for use;

[0034] (2) Pickling: Put the cleaned and drained mutton into a porcelain pot, add 1.4% salt, 5% Shaoxing rice wine, 7% minced ginger, 0.13% star anise powder, 0.4% pepper powder by weight of the mutton , 1.6% mulberry leaf powder and konjac powder mixture, 0.75% white vinegar, 2.6% shallots, mix well, marinate at room temperature for 6 hours, and then take out the mutton;

[0035] (3) Production of spicy sauce and spicy oil:

[0036] a) Prepare 180g of soybean oil, 4g of Chinese prickly ash, 6g of dried peppers, 1g of Cortex Moutan, 3g of bay leaves, 3g of star anise, 1g of leek seeds, 3g of dried tangerine peel, 2g of white sesame seeds, 6g of garlic cloves, 8g of green onio...

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PUM

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Abstract

The invention discloses a making method of spicy mutton. The method comprises the following steps: (1) pre-treating by cleaning; (2) curing; (3) making chili oil and pepper juice; and (4) cooking. The spicy mutton made according to the method provided by the invention is bright in color and luster, has pure taste, is fragrant but not greasy and is capable of increasing human appetite; through the pretreatment for mutton, the blood blot in fresh mutton can be removed; the method has a certain function of removing smell.

Description

technical field [0001] The invention relates to the field of cooking technology for mutton, in particular to a method for preparing spicy mutton. Background technique [0002] Lamb, warm in nature. Lamb meat is divided into goat meat, sheep meat and wild mutton. In ancient times, mutton was called glutinous meat, glutinous meat, and scorpion meat. It can not only protect against wind and cold, but also nourish the body. Or postpartum physical deficiency and other deficient conditions have therapeutic and tonic effects, and are most suitable for winter consumption, so they are called winter tonics and are very popular. There are various existing mutton methods, but different cooking processes have different effects on the taste of mutton and the loss of nutrients during the production process. Spicy mutton has always been a favorite dish of the masses. The preparation method of spicy mutton still has many defects in the retention of taste and nutritional components of mut...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L33/10A23L19/10A23L5/20
CPCA23V2002/00A23V2200/04A23V2200/16A23V2200/14A23V2200/328A23V2200/3262A23V2200/302A23V2200/30
Inventor 黄国顺
Owner ANHUI BAIYI FOOD
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