Mutton eaten with hands and preparation method thereof

A technology of catching mutton and mutton by hand, applied in the direction of food science, etc., can solve the problems of complicated steps and troublesome preparation, and achieve the effect of simple preparation, improved taste and strong taste

Pending Publication Date: 2020-08-11
溜达羊(青海)集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a hand-caught mutton and its preparation method, which solves the problems of complicated steps, troublesome preparation and the need for skilled preparation staff

Method used

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  • Mutton eaten with hands and preparation method thereof
  • Mutton eaten with hands and preparation method thereof
  • Mutton eaten with hands and preparation method thereof

Examples

Experimental program
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Effect test

no. 1 example

[0035] Please refer to figure 1 , figure 2 , image 3 with Figure 4 ,in, figure 1 A step diagram of a preferred embodiment of the method for preparing mutton with hands provided by the present invention; figure 2 The cooking device provided by the present invention; image 3 for figure 2 Structural side view of the clearing structure shown; Figure 4 for figure 2 The enlarged schematic diagram of part A is shown. The hand-caught mutton is made from the following raw materials, seasonings and flavor packs in parts by weight:

[0036] Raw materials: 13000-17000 parts of mutton;

[0037] Seasoning: 800-1200 parts of salt;

[0038] Fragrance package: 5-9 parts of star anise, 12-16 parts of grass fruit, 100-140 parts of peppercorns, 55-95 parts of cumin, 10-50 parts of white cardamom, 30-70 parts of cinnamon, 6-10 parts of ginger, 7-11 parts of dried ginger, 230-270 parts of fresh ginger, 8-12 parts of kaempferia, 8-12 parts of angelica, and 8-12 parts of astragalus...

no. 2 example

[0070] A hand-caught mutton is made from the following raw materials, seasonings and flavor packs in parts by weight:

[0071] Raw materials: 13000-17000 parts of mutton;

[0072] Seasoning: 800-1200 parts of salt;

[0073] Fragrance package: 5-9 parts of star anise, 12-16 parts of grass fruit, 100-140 parts of peppercorns, 55-95 parts of cumin, 10-50 parts of white cardamom, 30-70 parts of cinnamon, 6-10 parts of ginger, 7-11 parts of dried ginger, 230-270 parts of fresh ginger, 8-12 parts of kaempferia, 8-12 parts of angelica, and 8-12 parts of astragalus.

[0074] It is prepared from the following raw materials, seasonings and flavor packs by weight:

[0075] Raw material: 13000 parts of mutton;

[0076] Seasoning: 800 parts of salt;

[0077] Fragrance package: 5 parts of star anise, 12 parts of grass fruit, 100 parts of peppercorns, 55 parts of cumin, 10 parts of white cardamom, 30 parts of cinnamon, 6 parts of ginger, 7 parts of dried ginger skin, 230 parts of fresh g...

no. 3 example

[0089] A hand-caught mutton is made from the following raw materials, seasonings and flavor packs in parts by weight:

[0090] Raw material: 17000 parts of mutton;

[0091] Seasoning: 1200 parts of salt;

[0092] Fragrance package: 5-9 parts of star anise, 12-16 parts of grass fruit, 100-140 parts of peppercorns, 55-95 parts of cumin, 10-50 parts of white cardamom, 30-70 parts of cinnamon, 6-10 parts of ginger, 7-11 parts of dried ginger, 230-270 parts of fresh ginger, 8-12 parts of kaempferia, 8-12 parts of angelica, and 8-12 parts of astragalus.

[0093] It is prepared from the following raw materials, seasonings and flavor packs by weight:

[0094] Raw material: 15000 parts of mutton;

[0095] Seasoning: 1000 parts of salt;

[0096] Fragrance package: 9 parts of star anise, 16 parts of grass fruit, 140 parts of peppercorns, 95 parts of cumin, 50 parts of white cardamom, 70 parts of cinnamon, 10 parts of ginger, 11 parts of dried ginger skin, 270 parts of fresh ginger sl...

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Abstract

The invention provides mutton eaten with hands and a preparation method thereof. The mutton eaten with hands is prepared from the following raw material, seasonings and a spice bag in parts by weight:13000-17000 parts of wether mutton; seasoning: 800 to 1200 parts of salt; spice bag: 5-9 parts of star anise, 12-16 parts of tsaoko amomum fruits, 100-140 parts of Chinese red pepper, 55-95 parts offennel, 10-50 parts of amomum cardamomum, 30-70 parts of cinnamon, 6-10 parts of galangal, 7-11 parts of dried ginger peel, 230-270 parts of fresh ginger slices, 8-12 parts of rhizoma kaempferiae, 8-12 parts of angelica sinensis and 8-12 parts of astragalus membranaceus. According to the mutton eaten with hands and the preparation method thereof provided by the invention, the taste of the mutton is effectively improved by repeatedly removing scum, the preparation is simple, the method is clear, people with different education degrees can quickly and skillfully prepare the mutton eaten with hands; and the ginger juice, rice wine and chicken juice are added, so that the mutton eaten with hands is rich in taste, non-greasy, free of strong smell and good in color and aroma; the mutton can be eaten and the soup can be drunk; and the method is reasonable, and the oral cavity, intestines and stomach are not stimulated.

Description

technical field [0001] The invention relates to the field of hand-caught mutton, in particular to a hand-caught mutton and a preparation method. Background technique [0002] Hand-caught mutton, according to legend, has a history of nearly a thousand years. It was originally named for eating with hands. There are three ways to eat it, that is, hot (sliced, steamed and dipped in sanhe oil), cold (sliced ​​and directly dipped in refined salt) , Fry and eat (fry in a pan and eat while frying). It is characterized by delicious meat, not greasy or smelly, and full of color and fragrance. [0003] In real life, when people prepare hand-caught mutton, they need to strictly follow the preparation method to operate, otherwise it is easy to cause preparation failure, and the existing hand-caught mutton has a bad taste, not only tastes slightly smelly, but also eats too much, which is easy The phenomenon of being greasy and nauseating reduces its mouthfeel, and the existing preparati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40A23L23/00
CPCA23L13/72A23L13/428A23L23/00
Inventor 韩军雷志文赵宽韩成
Owner 溜达羊(青海)集团有限公司
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