Non-barbecued, non-smoked, non-stewed and non-fried cooking method of Suining white goat legs

A lamb shank, cooking technology, applied in the direction of food science, etc., to achieve the effect of strong taste, easy to promote, and long-lasting flavor

Inactive Publication Date: 2018-01-12
JIANGSU JIUSIXIANG FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a four-non-cooked method for Suining white goat legs in order to solve the above-mentioned problems encountered in the existing salted duck production process

Method used

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  • Non-barbecued, non-smoked, non-stewed and non-fried cooking method of Suining white goat legs

Examples

Experimental program
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Effect test

Embodiment 1

[0017] 1) Demutton removal of leg of lamb: according to the weight ratio of leg of lamb: demutation liquid = 1:1-2, soak the leg of lamb in the deodorization liquid for 1 hour, stirring from time to time during the soaking process; The production method is: according to the weight ratio of water: orange peel: mung bean = 50:1:1, boil the water, put the orange peel and wrapped mung beans into the boiling water, cover the lid and let it cool down to room temperature naturally. have to;

[0018] 2) Pickling of leg of lamb: Mix leg of leg of lamb with marinating material accounting for 1-3% of the leg of leg of lamb and stir evenly, then marinate at 0-4°C and pH5.5-6.5 for 2-3 days; The marinating ingredients are: 100g of edible salt, 20g of sugar, 20g of monosodium glutamate, 40ml of cooking wine for every 5 jin of water; 4g of amomum, 4g of licorice, 4g of perilla leaf, 4g of hawthorn, 18g of cinnamon, 18g of ginger, and 4g of cardamom , tangerine peel 3g, dried shiitake mushro...

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Abstract

The invention belongs to the field of food preparation, and specifically relates to a non-barbecued, non-smoked, non-stewed and non-fried cooking method of Suining white goat legs. The non-barbecued,non-smoked, non-stewed and non-fried cooking method of the Suining white goat legs comprises the following steps: 1), removing mutton smell of goat legs; 2) marinating the goat legs; and 3), carryingout hot-air cooking, namely setting a steaming and air-drying box as an air-drying process, starting the steaming and air-drying box at a low air speed until the temperature reaches 100 DEG C, and setting the air at an air outlet as high outlet air; hanging the well marinated goat legs on a rack, and pushing the rack on which the marinated goat legs are hanged into an air-drying device; carrying out air-drying at 100 DEG C for about 20-35 minutes until surfaces of the goat legs are thoroughly dried, pulling out the suspension rack on which the goat legs are hanged, spraying an aroma enhancingliquid onto the goat legs while continuously rotating the suspension rack, immediately pushing the suspension rack on which the goat legs with the aroma enhancing liquid are hanged into the air-dryingdevice again after completion of the spraying, continuing performing air-drying at 100 DEG C for 10 minutes, carrying out heating after the 10-minute air-drying until the temperature reaches 130-140DEG C, starting using high air speed, and adjusting the air at the air outlet as low outlet air; and then, carrying out air-drying at 130 DEG C for 30-40 minutes so that the goat legs are cooked. Thegoat legs prepared by using the marinating materials are mellow in flavor, and have long-lasting aftertaste.

Description

technical field [0001] The invention belongs to the field of food production, and in particular relates to a four-non-cooked method for Suining white goat legs. Background technique [0002] Suining white goat is a strain of Huanghuai white goat, which belongs to the type of Huanghuai goat and is a breed with both skin and meat. This breed is mainly distributed in counties along the old course of the abandoned Yellow River and hilly areas in Xuzhou and Suqian. It is also raised in other areas. It is named after Suining County, which has the most breeding and a long history of breeding. Its meat is fresh and tender, which can nourish the body, dispel cold, warm and replenish qi and blood; it has the effects of nourishing kidney qi, replenishing stagnation, appetizing and strengthening; nourishing puerpera, clearing breast and treating belt, helping Yuanyang, and benefiting essence and blood. Therefore, it is very popular among people. However, due to the difficult cooking p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L5/20A23L13/10A23L13/40A23L13/70
Inventor 尤敦学吕俊永李永刘兹远
Owner JIANGSU JIUSIXIANG FOOD TECH
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