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Mutton chop preparation method

A technology of lamb chops and roasting, which is applied to the functions of food ingredients, food ingredients as taste improvers, food ingredients as taste improvers, etc. It can solve problems such as getting angry and affecting human health, and improve tenderness and aroma Highlight and reduce the effect of smell

Inactive Publication Date: 2017-09-15
郑兴春
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the existing method of roasting lamb chops, in order to make the lamb chops meet the requirements of charred outside and tender inside, mellow taste, and no smell of mutton, a large amount of seasonings, water-retaining agents, and tenderizers have been added. When eating in rows, it is easy to get angry, and the burden on the stomach is too heavy. If you eat it for a long time, it will easily affect human health

Method used

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Examples

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preparation example Construction

[0023] The invention provides a method for preparing lamb chops, comprising:

[0024] Step 1. After the fresh mutton chops are cooled and drained of acid, they are placed in a pickling solution for 6-8 hours at a temperature of 4-10°C and a pressure of 2-3kPa. The pickling solution contains the following components in parts by weight: 2-10 parts of table salt, 2-10 parts of licorice, 1-2 parts of yak milk powder, 0.5-1 parts of lemon slices, 1-3 parts of cassia seeds, 1-3 parts of honeysuckle, 1-3 parts of bellflower, 1-3 parts of kudzu root, 0.5-1.0 parts of wolfberry, 1-3 parts of hawthorn, 1-3 parts of Chinese yam, 0.5-1.5 parts of skullcap, 0.5-1.5 parts of Radix Ophiopogon japonicus, 0.5-1.5 parts of black wolfberry, 2-10 parts of sucrose and 80-100 parts of water share;

[0025] Step 2. Take out the marinated lamb chops, cut a number of gaps on the surface of the lamb chops, then apply seasoning on the surface of the lamb chops, and marinate at a temperature of 20-30°C ...

Embodiment 1

[0036] Step 1. After the fresh mutton chops are cooled and drained of acid, they are placed in a pickling solution for 6 hours at a temperature of 4° C. and a pressure of 2 kPa. The pickling solution contains the following components in parts by weight: 2 parts of table salt, 2 parts of licorice 1 part, 1 part of yak milk powder, 0.5 part of lemon slice, 1 part of cassia seed, 1 part of honeysuckle, 1 part of bellflower, 1 part of kudzu root, 0.5 part of medlar, 1 part of hawthorn, 1 part of yam, 0.5 part of skullcap, 0.5 part of Radix Ophiopogon, 0.5 parts of black fruit wolfberry, 2 parts of sucrose and 80 parts of water.

[0037] Step 2: Take out the marinated lamb chops, cut several slits on the surface of the lamb chops, then apply seasoning on the surface of the lamb chops, and marinate at a temperature of 20°C for 1 hour.

[0038] Step 3, roasting the lamb chops processed in step 2 to obtain prepared lamb chops.

Embodiment 2

[0040] Step 1. After the fresh mutton chops are cooled and drained of acid, they are placed in a pickling solution for 8 hours at a temperature of 10° C. and a pressure of 3 kPa. The pickling solution contains the following components in parts by weight: 10 parts of common salt, 10 parts of licorice 2 parts of yak milk powder, 1 part of lemon slice, 3 parts of cassia seed, 3 parts of honeysuckle, 3 parts of bellflower, 3 parts of kudzu root, 1.0 part of medlar, 3 parts of hawthorn, 3 parts of yam, 1.5 parts of skullcap, 1.5 parts of Radix Ophiopogon japonicus, 1.5 parts of black wolfberry, 10 parts of sucrose and 100 parts of water.

[0041] Step 2: Take out the marinated lamb chops, cut several slits on the surface of the lamb chops, then apply seasoning on the surface of the lamb chops, and marinate at a temperature of 30° C. for 3 hours.

[0042] Step 3, roasting the lamb chops processed in step 2 to obtain prepared lamb chops.

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Abstract

The invention discloses a mutton chop preparation method. The mutton chop preparation method comprises the following steps: step 1, cooling and tendering a fresh mutton chop, pickling the mutton chop in a pickling liquid for 6-8 hours at the temperature of 4-10 DEG C at the pressure of 2-3 kPa, wherein the pickling liquid comprises the following components by weight: 2-10 parts of salt, 2-10 parts of liquorice, 1-2 parts of yak milk powder, 0.5-1 part of lemon slice, 1-3 parts of semen cassia, 1-3 parts of honeysuckle, 1-3 parts of platycodon grandiflorum, 1-3 parts of radix puerariae, 0.5-1.0 part of wolfberry fruit, 1-3 parts of hawthorn, 1-3 parts of Chinese yam, 0.5-1.5 parts of scutellaria baicalensis, 0.5-1.5 parts of radix ophiopogonis, 0.5-1.5 parts of lycium ruthenicum murray, 2-10 parts of saccharose and 80-100 parts of water; step 2, taking out the pickled mutton chop, cutting a plurality of gaps on the surface of the mutton chop, applying a condiment on the surface of the mutton chop, pickling for 1-3 hours at the temperature of 20-30 DEG C; step 3, roasting the mutton chop processed in the step 2, so as to prepare the mutton chop.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to a method for preparing lamb chops. Background technique [0002] Mutton is warm in nature and rich in nutrition. Mutton can not only protect against wind and cold, but also nourish the body. All deficiencies such as postpartum physical deficiency have therapeutic and tonic effects, and are most suitable for consumption in winter, so they are called winter tonics and are very popular among people. However, because mutton has a nasty smell of mutton, a large number of consumers cannot bear it. Grilled lamb chops are favored by people because of their charred outside and tender inside, mellow taste, almost no smell and golden color. However, in the existing method of grilling lamb chops, in order to make the lamb chops meet the requirements of charred outside and tender inside, mellow taste, and no smell of mutton, a large amount of seasonings, water-retaining agents, and te...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/00A23L13/70A23L33/10
CPCA23L13/428A23L13/03A23L13/42A23L13/70A23L33/10A23V2002/00A23V2200/16A23V2200/14A23V2200/30
Inventor 郑兴春
Owner 郑兴春
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