Process for making brown sauce braised mutton

A processing technology, braised mutton technology, applied in the fields of food science, food preparation, medical preparations containing active ingredients, etc., can solve problems such as no major effect, and achieve the effect of high nutritional value

Inactive Publication Date: 2005-05-25
贾明跃
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But it has little effect on human nutrition

Method used

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Examples

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Effect test

example 1

[0020] Braised mutton processing technology comprises the following steps:

[0021] (1) Cleaning: When cleaning the mutton, soak the mutton with ginger slices, salt, and edible vinegar. Ginger slices, salt, and edible vinegar can be called three-ingredient water; Water", in every kilogram of "three ingredients water", 250 grams of ginger, 250 grams of table salt, and 500 grams of edible vinegar; after soaking for 3 minutes, you can wash it once with clean water;

[0022] (2) Preparation of medicinal materials: For every 50 kg of mutton, add 10 grams of anise, 50 grams of cumin, 50 grams of cinnamon, 30 grams of cold ginger, 100 grams of white fat, 30 grams of small cloves, 30 grams of fried fruits, meat Buckle 50 grams, Shan Dai 30 grams, ginger 50 grams, ginseng 20 grams, Gastrodia elata 20 grams, Ganoderma lucidum 20 grams, fragrant leaves 50 grams, Gou Qi 50 grams;

[0023] (3) Cooking: Put the washed mutton into the pot, put the salt and medicinal materials into the pot t...

example 2

[0027] Braised mutton processing technology comprises the following steps:

[0028] (1) Cleaning: When cleaning the mutton, soak the mutton with ginger slices, salt, and edible vinegar. Ginger slices, salt, and edible vinegar can be called three-ingredient water; Water", in every kilogram of "three ingredients water", 250 grams of ginger, 250 grams of table salt, and 500 grams of edible vinegar; after soaking for 5 minutes, you can wash it once with clean water;

[0029] (2) Preparation of medicinal materials: For every 50 kg of mutton, add 10 grams of anise, 50 grams of cumin, 50 grams of cinnamon, 30 grams of cold ginger, 100 grams of white fat, 30 grams of small cloves, 30 grams of fried fruits, meat Buckle 50 grams, Shan Dai 30 grams, ginger 50 grams, ginseng 20 grams, Gastrodia elata 20 grams, Ganoderma lucidum 20 grams, fragrant leaves 50 grams, Gou Qi 50 grams;

[0030] (3) Cooking: Put the washed mutton into the pot, put the salt and medicinal materials into the pot t...

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PUM

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Abstract

A process for cooking the stewed mutton includes immersing mutton in the mixture of ginger slices, edible salt and vinegar for 3-6 min, washing with water, mixing it with edible salt and 15 Chinese-medicinal flavourings including anise, fennel, cinammon bark, ginger, ginseng, etc, boiling for 30 min, smoothering for 30 min, and brushing the mixture of edible pigment, spirit and vinegar.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a processing technology of braised mutton. Background technique [0002] Edible mutton is relatively common in many areas of my country, especially in the southwestern region of Shandong, mutton has become the main part of edible meat. There are also many ways to eat mutton, such as roasting, boiling, rinsing and so on. As a dish, it is mainly roasted. But there are following problems in present burning mutton processing technology: [0003] (1) Cleaning: The traditional method is to first soak mutton and mutton (including mutton tripe, mutton head, mutton heart, mutton liver, mutton lung, and mutton intestine) with salt for 10-15 minutes, and then wash them with water , The mutton can be washed once, and the haggis needs to be washed three times with clean water to get rid of the fishy and foul smell, but the smell of mutton still cannot be eradicated. This is an obvious flaw....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/70A23L27/10A23L27/40
Inventor 贾明跃
Owner 贾明跃
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