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Mutton cooked in milk pail and making method thereof

A technology of mutton and weight, applied in the functions of food ingredients, food science, application, etc., can solve the problem of mutton smell affecting the taste and nutritional value, and achieve the effect of rich nutrition, convenient eating and rich nutrition

Inactive Publication Date: 2019-07-05
巴拉吉尼玛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the existing mutton is cooked improperly, it will have a strong smell that will affect the taste and nutritional value, and there is no instant mutton that is easy to carry out on the market, so it is necessary to study a nutritionally comprehensive and convenient to go out. instant lamb

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of milk bucket meat is as follows: step 1, put 1100 grams of fresh ingredients mutton, 80 grams of yam, 10 grams of onion, 10 grams of coriander, 10 grams of carrot, and 10 grams of pumpkin into the milk bucket, and add salt in an appropriate amount. Put hot pebbles, fasten the lid of the milk bucket, bake the milk bucket with warm fire for 1.5 hours, and take out the ingredients;

[0020] Step 2. Plastic-seal the cooked ingredients with a special edible high-temperature-resistant plastic bag. Each bag can hold 0.8 kg of ingredients. When eating this milk bucket meat, put the edible high-temperature-resistant bagged ingredients into a microwave oven or oven, and bake at high temperature for 18 Ready to serve in minutes.

Embodiment 2

[0022] A preparation method of milk bucket meat is as follows: step 1, put 1000 grams of fresh ingredients mutton, 50 grams of yam, 8 grams of onion, 10 grams of coriander, 8 grams of carrots, and 8 grams of pumpkin into the milk bucket, and add salt in an appropriate amount. Put hot pebbles, fasten the lid of the milk bucket, bake the milk bucket with warm fire for 1 hour and 10 minutes, and take out the ingredients;

[0023] Step 2. Plastic-seal the cooked ingredients with a special edible high-temperature-resistant plastic bag. Each bag can hold 0.75 kg of ingredients. Ready to serve in minutes.

Embodiment 3

[0025] A preparation method of milk barrel meat is as follows: step 1, put 1200 grams of fresh ingredients mutton, 100 grams of yam, 12 grams of onion, 15 grams of coriander, 12 grams of carrots, and 12 grams of pumpkin into the milk barrel, and add salt in an appropriate amount. Put hot pebbles, fasten the lid of the milk bucket, bake the milk bucket with warm fire for 1.5 hours, and take out the ingredients;

[0026] Step 2. Plastic-seal the cooked ingredients with special edible high-temperature resistant plastic bags. Each bag can hold 1 kg of ingredients. Ready to serve in minutes.

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Abstract

The invention discloses a making method of mutton cooked in a milk pail and relates to the technical field of the making of the mutton cooked in the milk pail. The making method specifically includes:placing fresh mutton, pumpkin, coriander, onions, carrots and potatoes into the milk pail according to the weight, adding an appropriate amount of salt, adding heated pebbles, fastening a milk pail cover to the milk pail, baking the milk pail with slow fire for 1-1.5 hours, and taking out the food materials; sealing the cooked food materials with special high-temperature-resistance plastic bags for food, wherein, 0.75-1kg of food materials are placed in each plastic bag. The mutton cooked in the milk pail is rich in nutrition, delicious, free of mutton smell and greatly beneficial to human bodies if people eats the mutton often. In addition, the mutton cooked in the milk pail is instant food, convenient to carry and convenient to eat.

Description

technical field [0001] The invention relates to a kind of milk bucket meat and a preparation method, in particular to the technical field of milk bucket meat preparation. Background technique [0002] Sheep is one of the domestic animals that people are familiar with, and it has been raised in my country for more than 5,000 years. The whole body of sheep is a treasure, and its fur can be made into many kinds of woolen fabrics and leather products. In terms of health care, sheep can play its unique role. Mutton, goat blood, goat bone, goat liver, goat milk, goat gall, etc. can be used for the treatment of various diseases and have high medicinal value. [0003] Mutton is rich in nutrition and has always been used as a good product for strengthening yang. It is rich in high-quality protein 12.3%, fat 28.8%, half of pork. In addition, it contains mineral phosphorus, iron, vitamin B, vitamin A and other nutrients. "Compendium of Materia Medica" contains its function "mutton...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L19/10A23L19/00A23L33/00
CPCA23V2002/00A23L13/72A23L19/00A23L19/10A23L33/00A23V2200/30
Inventor 巴拉吉尼玛
Owner 巴拉吉尼玛
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