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Method for preparing hand-grasping mutton

A production method, the technology of hand-caught mutton, applied in food preparation, food preservation, food science, etc., can solve the problems of difficult storage, short shelf life, inconvenient to carry, etc., and achieve the effect of complete shape, uniform distribution, and good sterilization effect

Inactive Publication Date: 2007-02-21
银川市庆园嘉欣食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] Sheep is one of the livestock that people are most familiar with. Mutton is hot in nature and has the effect of warming the body and tonifying deficiency, appetizing and invigorating the spleen. Mutton food is very popular among people. Ningxia is located in the northwest and has a unique natural environment, especially Yanchi, Lingwu , Tongxin and the southern mountainous areas are sparsely populated, rich in pastures, pollution-free, suitable for the growth of cattle and sheep, and the beef and mutton produced are delicate in quality, delicious in taste and rich in nutrition; hand-caught mutton is a traditional snack of Ningxia halal products, currently only It is limited to restaurants or households that use traditional processing methods to cook and eat. Products cooked with traditional processing methods not only have a short shelf life at room temperature, are not easy to store, and are very inconvenient to carry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0018] Embodiment: A kind of preparation method of mutton by hand, this preparation method comprises the following steps: select the mutton of more than one year but less than two years, weighing 14 to 15 kilograms, after the selected mutton is sterilized with flame, use Wash with tap water, remove the leg bones, neck, stick bones, large bones, lymphatics and unprocessable parts of the cleaned mutton. Cut the mutton into 1.5-3 cm wide and 8-12 cm long. Centimeter strips, put the cut meat strips into a sandwich pot or iron pot, remove the foam after boiling, add seasonings, and cook for 20-30 minutes. The seasonings include onions, ginger, star anise, For every 100 kg of mutton, add 3 kg of green onion, 1.5 kg of ginger, 0.3 kg of star anise, 0.5 kg of pepper, and 1.3 kg of edible salt. Then measure and weigh the measured mutton into the package bag, immediately seal it with a vacuum packaging machine at a vacuum degree of 0.085Mpa, quickly put the vacuum-sealed packaging bag i...

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PUM

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Abstract

A method for cooking the hand grabbed mutton includes such steps as carefully choosing raw mutton, washing, and pre-treating, pre-boiling, vacuum packing, sterilizing and cooling.

Description

technical field [0001] The invention relates to a method for making mutton food, in particular to a method for making local flavor food-hand-caught mutton. Background technique [0002] Sheep is one of the livestock that people are most familiar with. Mutton is hot in nature and has the effect of warming the body and tonifying deficiency, appetizing and invigorating the spleen. Mutton food is very popular among people. Ningxia is located in the northwest and has a unique natural environment, especially Yanchi, Lingwu , Tongxin and the southern mountainous areas are sparsely populated, rich in pastures, pollution-free, suitable for the growth of cattle and sheep, and the beef and mutton produced are delicate in quality, delicious in taste and rich in nutrition; hand-caught mutton is a traditional snack of Ningxia halal products, currently only It is limited to restaurants or families who use traditional processing methods to cook and eat. Products cooked with traditional proc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/01A23L3/00A23L13/10A23L5/10
Inventor 夏国庆
Owner 银川市庆园嘉欣食品有限公司
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