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Method for preparing roast whole lamb

A processing method and technology for roasting whole sheep, applied in the fields of application, food preparation, food science, etc., can solve the problems of external coke and endogenous, time-consuming, time-consuming for several hours, etc., to achieve increased nutritional value, shortened processing time, The effect of ensuring the quality of hygiene

Inactive Publication Date: 2004-10-27
金月强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0022] 1. Weigh 10g Nongdingxiang, 40g Cinnamon, 30g Neijiao, 20g Amomum, 30g Fennel, 50g Tangerine Peel, 25g Tsaoguo, 25g Caokouren, 15g Kaempferen, 50g Dried Ginger, 15g Angelica dahurica, 40g Aniseed, 30g Zanthoxylum bungeanum Pour into a saucepan and heat until the water boils;

[0023] 2. Select 5-month-old Boer sheep, slaughter them, remove their fur, remove their viscera, and wash them to obtain a lamb cavity. Put the lamb cavity into a cooking pot and soak the boiling liquid in the lamb cavity and boil for 10 minutes, then take it out , control dry moisture;

[0024] 3. Fix the soaked lamb cavity on the baking tongs, place it in the oven that has fully ignited the artificial hollow charcoal, keep the lamb cavity at a distance of 15-20cm from the charcoal fire surface, and bake it repeatedly. The broken pieces of beer are painted on the surface several times, and baked for 50 minutes;

[0025] 4. Take 100g of peanuts, 80g of sesame seeds, 40g of perilla seeds, 80g of ...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23L5/10A23L13/00
Inventor 金月强
Owner 金月强
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