Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Joint roasting method for lamb legs

A lamb shank and roasting technology, which is applied in the field of joint roasting of lamb shanks, can solve the problems of difficult temperature control, uneven heating, long roasting time, etc., so as to improve heating efficiency, improve marinating efficiency and reduce roasting loss. Effect

Inactive Publication Date: 2019-05-28
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional roasting methods of roasting leg of lamb mainly use charcoal fire roasting or naan roasting. These roasting methods generally have defects such as difficult temperature control, high energy consumption, uneven heating, long roasting time, and black color.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Joint roasting method for lamb legs
  • Joint roasting method for lamb legs
  • Joint roasting method for lamb legs

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A combined roasting method for leg of lamb, comprising the following steps:

[0028] 1) Pretreatment of leg of lamb: put the leg of lamb into a -20°C refrigerator for storage after deacidification; then thaw the leg of lamb in a freezer at 4°C for 8 hours; then put the leg of lamb in table salt with a mass concentration of 16% In the aqueous solution, statically immerse and marinate for 2 hours at room temperature. The leg of lamb selected is the front leg of the lamb.

[0029] 2) Frequency conversion microwave pre-cooking system: preheat the frequency conversion microwave oven, the preheating frequency conversion microwave power is 1000W, and the preheating frequency conversion microwave time is 1.5min. Put the marinated leg of lamb into a preheated frequency conversion microwave oven for frequency conversion microwave pre-cooking, the frequency conversion microwave pre-cooking power is 1000w, and the frequency conversion microwave pre-cooking time is 18min.

[0030]...

Embodiment 2

[0033] A combined roasting method for leg of lamb, comprising the following steps:

[0034] 1) Pretreatment of leg of lamb: put the leg of lamb into a -20°C refrigerator for storage after deacidification; then thaw the leg of lamb in a freezer at 4°C for 8 hours; then put the leg of lamb in table salt with a mass concentration of 16% In the aqueous solution, statically immerse and marinate for 2 hours at room temperature. The leg of lamb selected is the front leg of the lamb.

[0035] 2) Frequency conversion microwave pre-cooking system: preheat the frequency conversion microwave oven, the preheating frequency conversion microwave power is 1000W, and the preheating frequency conversion microwave time is 1.5min. Put the marinated leg of lamb into a preheated frequency conversion microwave oven for frequency conversion microwave pre-cooking, the frequency conversion microwave pre-cooking power is 900w, and the frequency conversion microwave pre-cooking time is 21 minutes.

[0...

Embodiment 3

[0039] A combined roasting method for leg of lamb, comprising the following steps:

[0040] 1) Pretreatment of leg of lamb: put the leg of lamb into a -20°C refrigerator for storage after deacidification; then thaw the leg of lamb in a freezer at 4°C for 8 hours; then put the leg of lamb in table salt with a mass concentration of 16% In the aqueous solution, statically immerse and marinate for 2 hours at room temperature. The leg of lamb selected is the front leg of the lamb.

[0041] 2) Frequency conversion microwave pre-cooking system: preheat the frequency conversion microwave oven, the preheating frequency conversion microwave power is 1000W, and the preheating frequency conversion microwave time is 1.5min. Put the marinated leg of lamb into a preheated frequency conversion microwave oven for frequency conversion microwave pre-cooking, the frequency conversion microwave pre-cooking power is 1000w, and the frequency conversion microwave pre-cooking time is 15min.

[0042]...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a joint roasting method for lamb legs, which comprises the following steps: after microwaves are adopted to precook a lamb leg, the lamb leg is then roasted sequentially by superheated steam and charcoal fire; the microwaves are variable-frequency microwaves, the microwave power is 900w to 1000w, and the microwaving time is 15 to 21 minutes; the roasting temperature of preheated steam roasting is 260 DEG C to 280 DEG C, and the roasting time is 12 to 20 minutes; and the roasting time of charcoal roasting is 10 minutes. The joint roasting method for lamb legs has the following advantages: the roasting efficiency is high, energy consumption is low, and the roasted lamb leg has tempting brownish red, and can achieve the flavor and taste of traditional roast lamb legs.

Description

technical field [0001] The invention relates to the field of meat processing. More specifically, the present invention relates to a combined roasting method for leg of lamb. Background technique [0002] Roasted leg of lamb is a representative of traditional meat products in my country, and is deeply loved by consumers; the traditional charcoal-roasted leg of lamb is roasted and sold by barbecue shops, and the characteristic flavor produced by the traditional craftsmanship inherited from history is the most important thing to attract consumers. reason. However, the traditional roasting method of roasting leg of lamb mainly adopts charcoal fire roasting or naan roasting, etc. These roasting methods generally have defects such as difficult temperature control, high energy consumption, uneven heating, long roasting time, and black color. . Contents of the invention [0003] The purpose of the present invention is to provide a combined roasting method of leg of lamb, which h...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/00A23L13/70A23L5/30A23L5/10
CPCY02A40/90
Inventor 张德权马建荣潘腾陈丽王振宇惠腾李欣侯成立郑晓春
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com