Flavor baked lamb and its cooking method

A mutton and crispy technology, applied in food preparation, application, food science, etc., can solve the problems of increasing the cost of mutton food, damage to healthy growth, etc., and achieve the effects of enriching varieties, ensuring product quality, and standardizing processes

Inactive Publication Date: 2005-02-23
王玉璈
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The mutton food variety provided by the above-mentioned technical scheme has increased people's choices when buying, and its quality and mouthfeel have been improved compared with the existing mutton food on the market. At the same time, for teenagers who like to eat mutton food, this kind of nourishment is not needed, and it will also damage their healthy growth.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] According to the ingredient list of 50 kg of crispy roast lamb for each batch, prepare 50 kg of clean lamb leg meat, 0.6 kg of spices, 2.5 kg of soy sauce, 2.5 kg of Shaoxing wine, 3 kg of sesame oil, 3 kg of ginger, 3 kg of onion, and 1.3 kg of monosodium glutamate. kg, 1 kg of salt, 15 kg of starch, 5 kg of eggs, 4 kg of oil, and 4 kg of crispy fried powder. After cleaning the leg of lamb, cut it into 150g blocks with a knife, wash the green onion and ginger, cut the green onion into sections, and cut the ginger into slices, then put the cut lamb, green onion, and ginger into the container together , then mix the spices, soy sauce, Shaoxing wine, sesame oil, monosodium glutamate, and salt together and stir evenly, then pour it into a container with mutton and stir well, mix well, then marinate for 3 to 4 hours, and stir again in the middle, Put the marinated mutton in the drawer and steam it until it is cooked, then put it in the drawer and let it cool naturally, mix ...

Embodiment 2

[0023] According to the ingredients list for each batch of 50 kg crispy roast lamb, prepare 50 kg of clean lamb leg meat, 0.3 kg of spices, 1.75 kg of soy sauce, 3.5 kg of Shaoxing wine, 6 kg of sesame oil, 1.5 kg of ginger, 1.5 kg of green onions, and 1.7 kg of MSG. kg, 2 kg of salt, 10 kg of starch, 4 kg of eggs, 3.5 kg of oil, and 3 kg of crispy fried powder. Clean the mutton leg first, cut it into 150g chunks with a knife, wash the scallions and ginger, cut the scallions into sections, and cut the ginger into slices, then put the mutton, scallions, and ginger into the container, and then put the spices, Soy sauce, Shaoxing wine, sesame oil, monosodium glutamate and salt are mixed and stirred evenly, poured into a container with mutton and stirred thoroughly, then marinated for 3 to 4 hours, and stirred again in the middle, put the marinated mutton on the Steam the drawer over high heat until it is cooked, and then cool it down naturally. Mix the starch, eggs, and crispy fr...

Embodiment 3

[0025] According to the ingredient list of 50 kg of crispy roast lamb for each batch, prepare 50 kg of clean lamb leg meat, 0.5 kg of spices, 1 kg of soy sauce, 2 kg of Shaoxing wine, 5 kg of sesame oil, 2 kg of ginger, 2 kg of green onions, and 0.75 kg of monosodium glutamate. kg, 1.5 kg of salt, 20 kg of starch, 7.5 kg of eggs, 5 kg of oil, and 5 kg of crispy fried powder. Its preparation method is identical with example 1 and example 2.

[0026] When eating, consumers can follow the operation tips given on the packaging bag, heat the oil in the spoon to 70% to 80% hot, then fry the thawed mutton pieces in the pan until they are fully cooked, and remove them when the appearance is golden yellow. Change the knife and put it on the plate, and then serve it with chili powder or chili sauce as a dipping sauce.

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PUM

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Abstract

A roasted crisp mutton is prepared from leg mutton, spice, soy, yellow wine, sesame oil, ginger, scallion, gourmet powder, salt, starch, egg, oil etc through pretreating, mixing, stirring preserving and coating paste.

Description

technical field [0001] The invention relates to a method for making mutton food, in particular to a local flavor food—crispy roast mutton and a method for making the same. The food variety supplement belongs to the meat food processing technology, and is suitable for the catering service industry that produces mutton food. Background technique [0002] Sheep is one of the livestock that people are most familiar with. Mutton is hot in nature and has the effects of warming the middle and nourishing deficiency, appetizing and invigorating the spleen. Mutton food is deeply loved by people, but there are few mutton food varieties for people to choose on the market. The taste is monotonous, and there is no impression among consumers. The existing mutton food has simple production methods and uneven quality. It is difficult to organize large-scale production by industrial production methods. Because mutton cooking techniques are difficult to master, it is difficult for ordinary con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L5/10A23L13/70
Inventor 王玉璈王皓
Owner 王玉璈
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