Method for making braised mutton

A production method and mutton technology, which are applied in the field of food processing, can solve the problems of strange smell of sheep mutton, impure color, fishy smell and the like, and achieve the effects of mellow taste, rich nutrition, and excellent color and fragrance.

Inactive Publication Date: 2018-03-23
广西博白县春福林家庭农场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The shortcomings of the traditional method of mutton are: there are often strange and fishy smells of mutton, and the color is not pure, so it is neglected by some people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The preparation method of mutton buckwheat of the present invention comprises the following steps:

[0039] A. Prepare seasonings according to the following weights: 2g star anise, 2g licorice, 1g wormwood, 3g fennel, 1g prickly ash, 1g ginger, 5g bay leaf, 3g pines, 2g red pepper, 1g cinnamon, 3g tangerine peel, white buckle 2g, Cao Guo 3g, Amomum 2g, Ginger 2g, Garlic 1g, Houttuynia cordata 10g;

[0040] B. Mutton processing: select fresh mutton with skin, remove congestion, soft fat and soft broken bones, cut the meat into cubes of 860g each, and cook with a slow fire, turn it up and down every 10 minutes, and keep it for 10 minutes , take out, drain and slice; poke holes on the mutton while it is hot, apply white vinegar and salt on the skin of the mutton, the ratio of white vinegar to salt is 1:1; apply honey and salt on the meat, the ratio of honey to salt is 1:1 ;After the oil temperature rises to 140°C, put the mutton into the pan, turn it up and down every 5 m...

Embodiment 2

[0045] The preparation method of mutton buckwheat of the present invention comprises the following steps:

[0046] A. Prepare seasonings according to the following weight: star anise 3g, licorice 2.5g, wormwood 1.5g, cumin 4g, pepper 1.5g, ginger 1.5g, bay leaves 6g, nard pine 3.5g, red pepper 3g, cinnamon 2g, 4g tangerine peel, 3g white buckle, 4g grass fruit, 3g amomum, 2.5g ginger, 1.5g garlic, 12g houttuynia cordata;

[0047] B. Mutton processing: select fresh mutton with skin, remove congestion, soft fat and soft broken bones, cut the meat into cubes of 880g each, and cook with a slow fire, turn it up and down every 10 minutes, and keep it for 20 minutes , take out, drain and slice into slices; poke holes on the mutton while it is hot, apply white vinegar and salt on the skin of the mutton, the ratio of white vinegar to salt is 1~1.5:1; apply honey and salt on the meat, the ratio of honey to salt is 1 ~1.5:1; when the oil temperature rises to 145°C, place the mutton in t...

Embodiment 3

[0052] The preparation method of mutton buckwheat of the present invention comprises the following steps:

[0053] A. Prepare the seasoning according to the following weight: star anise 4g, licorice 2.8g, wormwood 1.8g, cumin 4.5g, pepper 1.8g, ginger 1.8g, bay leaves 6.5g, nard pine 3.8g, red pepper 4g, cinnamon 3g, 4.5g tangerine peel, 3.5g white buckle, 5g grass fruit, 4g amomum, 2.8g ginger, 1.8g garlic, 13g houttuynia cordata;

[0054] B. Mutton processing: select fresh mutton with skin, remove congestion, soft fat and soft broken bones, cut the meat into cubes of 880g each, and cook with a slow fire, turn it up and down every 10 minutes, and keep it for 30 minutes , take out, drain and slice into slices; poke holes on the mutton while it is hot, apply white vinegar and salt on the skin of the mutton, the ratio of white vinegar to salt is 1.2:1; apply honey and salt on the meat, the ratio of honey to salt is 1.2:1 ;After the oil temperature rises to 150°C, put the mutton...

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Abstract

The invention discloses a method for making braised mutton. The method comprises the steps of seasoning preparation, mutton treatment, putting in a bamboo tube, packaging, sterilization and the like;seasoning comprises anise, radix glycyrrhizae, folium artemisia argyi, fennel, Sichuan pepper, rhizoma galangae, fructus amomi rotundus, rhizoma nardostachyos, hot pepper, cortex cinnamomi, pericarpium citri reticulatae, cardamom, fructus tsaoko, fructus amomi, fresh ginger, garlic and herba houttuyniae. The mutton is braised and is fragrant and delicious due to adoption of the unique processing method, and the seasoning is added, so that the mutton smell can be removed, and adaptability is increased.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for preparing mutton braised meat. Background technique [0002] Lamb is one of the most popular meats. Mutton meat is similar to beef, but has a stronger meat flavor; mutton is more tender than pork, and has less fat and cholesterol than pork and beef. Mutton 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; mutton is most suitable for eating in winter, so it is called winter tonic and is very popular among people. Li Shizhen pointed out in "Compendium of Materia Medica": "mutton can warm the middle and nourish the deficiency, nourish the middle and replenish qi, appetizer and fitness, nourish the kidney qi, nourish the gallbladder and improve eyesight, cure fatigue and cold, five labors and seven injuries." [0003] Mutton has the characteristics o...

Claims

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Application Information

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IPC IPC(8): A23L5/10A23L13/40A23L33/105
CPCA23V2002/00A23L5/11A23L5/13A23L13/428A23L33/105A23V2250/21
Inventor 张恩林
Owner 广西博白县春福林家庭农场
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