Method for preparing roast whole lamb

Abstract

A process for roasting whole sheep features that 13 Chinese-medicinal materials are used as the raw soup material, and 10 flavouring materials including peanut, sesame, cuminum cyminum, gourmet powder, etc. are used as seasoning, and includes choosing (4-6 months)-aged lamb, pretreating, boiling in the soup of said raw soup material for 10 min, and roasting on charcoal flame for 50 min while coating the mixture of beer and onion.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of roasted whole lamb. Background technique [0002] The traditional roasted whole lamb is to smoke and roast the whole lamb after being slaughtered and dehaired on an open fire, and sprinkle it with condiments after roasting. It is actually a continuation of the ancient meat processing method. time, and the raw and cooked quality of mutton is also difficult to control. The so-called charred outside and tender inside often means that the surface has been burnt and turned black, but the inside is indeed bloody. The roasting method is difficult to adapt to the modern fast-paced life. methods and high-quality dietary hygiene requirements. In order to change the time-consuming and internally burnt problems of the traditional roasted whole lamb processing method, there is a roasted whole lamb processing method in which the meat is soaked in condiments, steamed, and then...

AI Technical Summary

Problems solved by technology

[0002] The traditional roasted whole lamb is to smoke and roast the whole lamb after being slaughtered and dehaired on an open fire, and sprinkle it with condiments after roasting. It is actually a continuation of the ancient meat processing method. time, and the raw and cooked quality of mutton is also difficult to control. The so-called charred outside and tender inside often means that the surface has been burnt and turned black, but the inside is indeed bloody. The roasting method is difficult to adapt to the modern fast-paced life. methods and requirements for high-quality food hygiene

In order to change the time-consuming and internally burnt problems of the traditional roasted whole lamb processing method, there is a roasted whole lamb processing method in which the meat is soaked in condiments, steamed, and then baked in the prior art. Although this method uses The roasting time of the roasted whole lamb is shortened, and the outer burnt and inner growth can be avoided, but there is no obvious effect on the improvement of the taste, tenderness and nutritional value of the roasted whole lamb