Cumin lamb and preparation method thereof

A mutton and cumin technology, applied in the field of cumin mutton and its production, can solve the problem of mutton with fishy smell and affect the taste of mutton, and achieve the effects of soft and tender texture, strong cumin flavor and removal of fishy smell.

Inactive Publication Date: 2017-12-08
安顺微巨新媒体科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, the requirements for diet are getting higher and higher, but the traditional method of making mutton is more casual, and the mutton produced has a fishy smell, which seriously affects the taste of mutton

Method used

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Examples

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Comparison scheme
Effect test

Embodiment Construction

[0012] The principles and features of the present invention are described below in conjunction with the examples, which are only used to explain the present invention, and are not intended to limit the scope of the present invention.

[0013] A kind of cumin mutton is made of the following raw materials in parts by weight:

[0014] Mutton 100-150, cooking wine 10-15, five-spice powder 3-5, onion 1-2, ginger 1-2, garlic 1-2, soy sauce 2-3, edible salt 0.5-1, edible oil 13-24, white sugar 0.3-0.5, Zanthoxylum bungeanum 0.05-0.15, Star anise 2-3, Cumin 2-3, Chili powder 4-6, Sesame 4-6, Starch 2-3, Egg 8-10.

[0015] Further, the five-spice powder is made of the following raw materials in parts by weight: amomum 8-12, cloves 1-3, cardamom 1-2, cinnamon 1-2, kaempferia 1-3, licorice 1-2, tangerine peel 0.5- 1.5, Cumin 3-5.

[0016] The preparation method of above-mentioned cumin mutton comprises the following steps:

[0017] (1) Raw material processing: Select qualified mutton ...

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PUM

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Abstract

The invention discloses cumin lamb. The cumin lamb is prepared from the following raw materials in parts by weight: 100 to 150 parts of lamb, 10 to 15 parts of cooking wine, 2 to 5 parts of five-spice powder, 1 to 2 parts of green onion, 1 to 2 parts of ginger, 1 to 2 parts of garlic, 2 to 3 parts of soy sauce, 0.5 to 1 part of edible salt, 13 to 24 parts of edible oil, 0.3 to 0.5 part of white granulated sugar, 0.05 to 0.15 part of pericarpium zanthoxyli, 2 to 3 parts of fructus anisi stellati, 2 to 3 parts of cumin, 4 to 6 parts of chili powder, 4 to 6 parts of sesame, 2 to 3 parts of starch and 8 to 10 parts of eggs. The preparation method of the cumin lamb comprises the following steps: raw material processing, sousing and frying. By adopting the preparation method disclosed by the invention, a fishy smell of the lamb can be effectively removed, and the prepared cumin lamb is soft and tender in texture, is delicious, spicy, salty and fragrant, is strong in cumin flavor and is rich in nutrition.

Description

technical field [0001] The invention belongs to the technical field of food and technology thereof, and in particular relates to cumin mutton and a preparation method thereof. Background technique [0002] Mutton is tender, easy to digest, high in protein, low in fat, and rich in phospholipids. Compared with pork and beef, it has less fat and less cholesterol. Food tonic, but also diet therapy, is an excellent food for strengthening and dispelling diseases. It is beneficial to nourish qi, invigorate deficiency, invigorate kidney and strengthen yang, promote muscle and strength, and resist wind and cold. The smell of cumin is aromatic and strong, suitable for meat cooking, cooking with mutton, regulating qi and appetizing, dispelling wind and relieving pain, warming qi and blood. With the improvement of people's living standards, the requirements for diet are getting higher and higher, but the traditional method of making mutton is more casual, and the mutton produced also h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L5/20
CPCA23L13/10A23L5/27A23L13/42A23L13/424A23L13/428A23L13/72
Inventor 王方祥
Owner 安顺微巨新媒体科技有限公司
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