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Preparation method of roasted lamb back

A technology of roasting lamb and lamb back, which is applied in the direction of food ingredients as antimicrobial preservation, food ingredients as taste improver, food ingredients as taste improver, etc. It can solve the problems of reducing the deliciousness of mutton and achieve good oil absorption effect Effect

Inactive Publication Date: 2020-04-24
内蒙古西贝餐饮集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the current roasted lamb back preparation process, the freshness of the lamb back after segmentation is an important factor affecting the deliciousness of the lamb back. The lamb back that has been divided but still needs to be placed will always reduce the deliciousness of the lamb. Problems in the baking process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0032] To prepare BBQ seasoning:

[0033] Barbecue seasoning includes flavor enhancer, flavor enhancer first according to salt 26Kg, monosodium glutamate 10Kg, white sugar 28Kg, thirteen spices 5Kg, chili powder 4Kg, cumin powder 10Kg, green onion powder 4 Kg, garlic powder 4Kg, white pepper powder 3Kg , 6Kg of corn starch, 0.5 Kg of bamboo leaf extract, and 0.3Kg of capsicum red are weighed and matched;

[0034] The components are thoroughly mixed to obtain the barbecue seasoning.

[0035] The preparation method of long-acting flavor adjusting material:

[0036] According to the weight ratio of 8Kg of Galangal, 8Kg of Nutmeg, 8Kg of Astragalus, 4Kg of Amomum, 8Kg of Wood Vinegar, 4Kg of Kaempferen, and 4Kg of Suzi Leaf, wherein Suzi Leaf is specifically Suzi Leaf extract;

[0037] The components are thoroughly mixed to obtain a long-lasting flavor regulator.

[0038] Preparation method of grease adsorbent:

[0039] According to the ratio of 10Kg of bread crumbs, 6Kg of ch...

preparation example 2

[0042] To prepare BBQ seasoning:

[0043] Barbecue seasonings include flavor enhancers. The flavor enhancers are 22Kg of salt, 6Kg of monosodium glutamate, 18Kg of white sugar, 3Kg of thirteen spices, 2Kg of chili powder, 7Kg of cumin powder, 2 Kg of green onion powder, 2Kg of garlic powder, and 1Kg of white pepper powder. , corn starch 4Kg, bamboo leaf extract 0.2Kg, capsicum red 0.2Kg for weighing and matching;

[0044] The components are thoroughly mixed to obtain the barbecue seasoning.

[0045] The preparation method of long-acting flavor adjusting material:

[0046] According to the weight ratio of 4Kg of ginger, 4Kg of nutmeg, 4Kg of astragalus, 2Kg of amomum, 2Kg of wood vinegar, 2Kg of kaempferen, and 2Kg of perilla leaf, wherein the perilla leaf is specifically the extract of perilla leaf;

[0047] The components are thoroughly mixed to obtain a long-acting flavor regulator.

[0048] Preparation method of grease adsorbent:

[0049] According to the ratio of 6Kg o...

preparation example 3

[0052] To prepare BBQ seasoning:

[0053] Barbecue seasonings include flavor enhancers. The flavor enhancers are as follows: salt 24Kg, monosodium glutamate 8Kg, white sugar 23Kg, thirteen spices 4Kg, chili powder 3Kg, cumin powder 8.5Kg, green onion powder 3 Kg, garlic powder 3Kg, white pepper powder 2Kg, cornstarch 5Kg, bamboo leaf extract 0.35Kg, capsicum red 0.25Kg for weighing and matching;

[0054] The components are thoroughly mixed to obtain the barbecue seasoning.

[0055] The preparation method of long-acting flavor adjusting material:

[0056] The ingredients are prepared according to the weight ratio of 6Kg of ginger, 6Kg of nutmeg, 6Kg of astragalus, 3Kg of amomum, 5Kg of wood vinegar, 3Kg of kaempferen, and 3Kg of perilla leaf, wherein the perilla leaf is specifically the extract of perilla leaf;

[0057] The components are thoroughly mixed to obtain a long-acting flavor regulator.

[0058] Preparation method of grease adsorbent:

[0059] According to the rat...

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PUM

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Abstract

The invention discloses a preparation method of roasted lamb back, comprising the following steps: S1, slaughtering selected live sheep, removing acid and cutting to obtain lamb back; S2, dissolving the barbecue seasoning in water at a weight ratio of 1: 1-2 and mixing evenly to obtain a barbecue seasoning pickling solution; S3, adding the lamb back obtained in S1 into the barbecue seasoning pickling solution obtained in S2 at a weight ratio of 100: 10-15, stirring evenly, and pickling for 40-50 min at a temperature of 0-4 DEG C; S4, roasting the lamb back pickled in S3; S5: placing the pickled lamb back in 2 rooms for 2 hours while the lamb back cannot enter the roasting process, spraying long-term flavor seasoning and replacing in an environment of 0-4 DEG C to fully guarantee delicioustaste of the lamb back. When the lamb back cannot be roasted at the first time, long-term flavor seasoning is further sprayed, which is mainly to inhibit the deteriorating speed of mutton itself, improve the comprehensive flavor of mutton, improve the indoor storage time of mutton, and reduce the production cost of catering enterprises.

Description

technical field [0001] The invention relates to the technical field of meat product processing, more specifically, it relates to a method for preparing roasted lamb back. Background technique [0002] The back of the sheep refers to the ribs of the sheep, that is, the meat connected to the ribs, which is covered with layers of film, which is a combination of fat and thin, and the texture is soft. It is suitable for grilling, roasting, stewing and stuffing. [0003] With reference to the invention patent application with publication number CN107495135A, a kind of spicy roasted sheep back is disclosed, which is made of the following raw materials in parts by weight: 100-150 parts by weight of sheep back, 30-35 onions, 30-40 spicy barbecue sauce, 6 cumin powder -8. The preparation method of the spicy roasted lamb back of the invention comprises: preparing materials, preparing spicy barbecue sauce, marinating and roasting. [0004] In the current roasted lamb back preparation...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/00A23L13/40A23L13/70A23L27/00A23L27/10A23L29/00A23L5/10A23B4/18
CPCA23L13/00A23L13/428A23L13/72A23L5/10A23L13/70A23L27/00A23L27/10A23B4/18A23L29/00A23V2002/00A23V2200/10A23V2200/14A23V2200/16
Inventor 王文博张永涛魏强王强丁魁白鹏飞
Owner 内蒙古西贝餐饮集团有限公司
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