Self-service roast whole lamb sauce and preparation method thereof
By using self-service roasted whole lamb sauce with natural raw materials, the problems of cumbersome operation and unhealthy additives are solved, and the fragrance is strong, nutritious and warm and tonic effects are achieved. It is suitable for high-temperature roasting, removing odor without the need for odor. Extra seasoning.
Patent Information
- Application Number
- CN202411692509.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-25
- Publication Date
- 2024-12-27
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
The traditional roasted whole lamb seasoning sauce has a single ingredients, a wide variety and needs to be added one by one, which is cumbersome to operate, and the additives are not conducive to health.
Self-service roasted whole lamb sauce, paired with natural ingredients such as cumin, half cumin, chili noodles, angelica, ginger, bay leaves, apple, cumin, cinnamon, salt, sugar, licorice, bayberry and black pepper. , form a compound seasoning, combined with cooking oil or stir-frying to form a sauce with strong aroma and rich nutrition, and avoid chemical additives.
It achieves a powerful seasoning function and warm and nourishing effect, with high temperature resistance and removes odor. After roasting, the whole sheep is golden in color, burnt on the outside and tender on the inside, easy to use, and no additional seasoning is required.
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of sauces, and in particular relates to a self-service roasted whole lamb sauce and a preparation method thereof. Background Art
[0002] Seasoning sauce is a kind of food additive that is necessary in frying and preparing food. In addition to paying attention to the taste of seasoning sauce, attention should also be paid to the nutritional content. The traditional seasoning sauce for roasting whole lamb has a single ingredient and a wide variety. It needs to be added one by one when using it, and the operation is relatively cumbersome. In order to solve this problem, a variety of composite seasonings have appeared on the market. For example, the patent application with publication number CN101253966A discloses a seasoning for roasting poultry, wherein it is disclosed that per 100 grams of this seasoning contains 34-38 grams of ethyl maltol, 1-3 grams of white granulated sugar powder, 6-10 grams of meat flavor enhancer, 9-13 grams of roasted flavor, and 4-8 grams of umami protein; per 100 grams of this seasoning can also contain 18-20 grams of chicken flavor, and per 100 grams of this seasoning also contains 12-19 grams of duck flavor.
[0003] However, in the above technical solution, additives are added, which has a good seasoning effect but is not good for health. Summary of the invention
[0004] The purpose of the embodiment of the present invention is to provide a self-service roasted whole lamb sauce, aiming to solve the problems raised in the above background technology.
[0005] The embodiment of the present invention is implemented as follows: a self-service roasted whole lamb sauce comprises the following raw materials in parts by weight: 150 parts of cumin seeds, 300 parts of half cumin seeds, 120 parts of chili powder, 10 parts of angelica dahurica, 5 parts of ginger, 5 parts of bay leaves, 5 parts of apples, 20 parts of fennel, 10-20 parts of cinnamon, 3-30 parts of salt, 20-30 parts of white sugar, 5 parts of licorice, 5 parts of laurel, and 5 parts of black pepper.
[0006] Preferably, the following raw materials are included in parts by weight: 150 parts of cumin seeds, 300 parts of half cumin seeds, 120 parts of chili powder, 10 parts of angelica dahurica, 5 parts of ginger, 5 parts of bay leaves, 5 parts of apples, 20 parts of fennel, 10 parts of cinnamon, 30 parts of salt, 30 parts of white sugar, 5 parts of licorice, 5 parts of laurel, and 5 parts of black pepper.
[0007] Preferably, the following raw materials are included in parts by weight: 150 parts of cumin seeds, 300 parts of half cumin seeds, 120 parts of chili powder, 10 parts of angelica dahurica, 5 parts of ginger, 5 parts of bay leaves, 5 parts of apples, 20 parts of fennel, 20 parts of cinnamon, 30 parts of salt, 30 parts of white sugar, 5 parts of licorice, 5 parts of laurel, and 5 parts of black pepper.
[0008] Preferably, the following raw materials are included in parts by weight: 150 parts of cumin seeds, 300 parts of half cumin seeds, 120 parts of chili powder, 10 parts of angelica dahurica, 5 parts of ginger, 5 parts of bay leaves, 5 parts of apples, 20 parts of fennel, 20 parts of cinnamon, 30 parts of salt, 20 parts of white sugar, 5 parts of licorice, 5 parts of laurel, and 5 parts of black pepper.
[0009] Preferably, the following raw materials are included in parts by weight: 150 parts of cumin seeds, 300 parts of half cumin seeds, 120 parts of chili powder, 10 parts of angelica dahurica, 5 parts of ginger, 5 parts of bay leaves, 5 parts of apples, 20 parts of fennel, 20 parts of cinnamon, 3 parts of salt, 20 parts of white sugar, 5 parts of licorice, 5 parts of laurel, and 5 parts of black pepper.
[0010] Preferably, the following raw materials are included in parts by weight: 150 parts of cumin seeds, 300 parts of half cumin seeds, 120 parts of chili powder, 10 parts of angelica dahurica, 5 parts of ginger, 5 parts of bay leaves, 5 parts of apples, 20 parts of fennel, 20 parts of cinnamon, 10 parts of salt, 20 parts of white sugar, 5 parts of licorice, 5 parts of laurel, and 5 parts of black pepper.
[0011] Another object of the embodiment of the present invention is to provide a method for preparing a self-service roasted whole lamb sauce, comprising the following steps: (1) Mix cumin seeds, half cumin seeds, chili powder, angelica root, ginger, bay leaves, apple, fennel, cinnamon, salt, sugar, liquorice, bay leaf and black pepper to obtain a mixture; (2) Add cooking oil to the mixture and then crush and mix.
[0012] Another object of the embodiment of the present invention is to provide a method for preparing a self-service roasted whole lamb sauce, comprising the following steps: (1) Fry cumin seeds, half cumin seeds, chili powder, angelica root, ginger, bay leaves, apple, fennel, cinnamon, licorice, and bay leaf over low heat until they turn yellow, then crush to obtain a mixture; (2) Add salt, sugar and black pepper to the mixture and mix well.
[0013] Another object of the embodiment of the present invention is to provide a method for preparing a self-service roasted whole lamb sauce, comprising the following steps: (1) Crush cumin seeds, half cumin seeds, chili powder, angelica root, ginger, bay leaves, apple, fennel, cinnamon bark, liquorice, and bay leaf to obtain a mixture; (2) Add salt, sugar and black pepper to the mixture and mix well.
[0014] The embodiment of the present invention provides a self-service roasted whole lamb sauce, which is formed by selecting a variety of natural raw materials and matching Chinese medicinal materials. It has a strong aroma and rich nutrition, a powerful seasoning function, and a certain warming and nourishing effect. It can withstand high-temperature roasting when used, and can be effectively used to remove the peculiar smell on the roasted food and increase its freshness and fragrance. It does not contain any chemical additives. When roasting food, it only needs to be used for seasoning without using other seasonings. It is spread on the whole lamb and roasted. The roasted whole lamb is golden in color, crispy on the outside and tender on the inside. It can be eaten directly without dipping in seasonings, and it is also convenient to use. DETAILED DESCRIPTION
[0015] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.
[0016] The specific implementation of the present invention is described in detail below in conjunction with specific embodiments.
[0017] Embodiment 1, a self-service roasted whole lamb sauce, the preparation method of which comprises the following steps: (1) Weigh 150 g of cumin seeds, 300 g of half cumin seeds, 120 g of chili powder, 10 g of angelica root, 5 g of ginger, 5 g of bay leaves, 5 g of apple, 20 g of fennel, 20 g of cinnamon, 30 g of salt, 30 g of sugar, 5 g of licorice, 5 g of bay leaf, and 5 g of black pepper, and mix them to obtain a mixture; (2) Add edible oil to the resulting mixture and crush and mix.
[0018] Embodiment 2: A self-service roasted whole lamb sauce, the preparation method of which comprises the following steps: (1) Weigh 150 g of cumin seeds, 300 g of half cumin seeds, 120 g of chili powder, 10 g of angelica root, 5 g of ginger, 5 g of bay leaves, 5 g of apple, 20 g of fennel, 20 g of cinnamon bark, 5 g of licorice, and 5 g of bay laurel, stir-fry over low heat until the color turns yellow, and then break to obtain a mixture; (2) Add 30 grams of salt, 20 grams of sugar and 5 grams of black pepper to the resulting mixture and mix well.
[0019] Embodiment 3, a self-service roasted whole lamb sauce, the preparation method of which comprises the following steps: (1) Weigh 150 g of cumin seeds, 300 g of half cumin seeds, 120 g of chili powder, 10 g of angelica root, 5 g of ginger, 5 g of bay leaves, 5 g of apple, 20 g of fennel, 20 g of cinnamon bark, 5 g of licorice, and 5 g of laurel respectively, grind and mix them evenly to obtain a mixture; (2) Add 3 grams of salt, 20 grams of sugar and 5 grams of black pepper to the mixture and mix well.
[0020] Embodiment 4, a self-service roasted whole lamb sauce, the preparation method of which comprises the following steps: (1) Weigh 150 g cumin seeds, 300 g half cumin seeds, 120 g chili powder, 10 g angelica root, 5 g ginger, 5 g bay leaves, 5 g apple, 20 g fennel, 20 g cinnamon, 5 g licorice, and 5 g bay laurel, and crush them to obtain a mixture; (2) Add 3 grams of salt, 20 grams of sugar and 5 grams of black pepper to the mixture and mix well.
[0021] Embodiment 5, a self-service roasted whole lamb sauce, the preparation method of which comprises the following steps: (1) Weigh 150 g cumin seeds, 300 g half cumin seeds, 120 g chili powder, 10 g angelica root, 5 g ginger, 5 g bay leaves, 5 g apple, 20 g fennel, 20 g cinnamon, 5 g licorice, and 5 g bay laurel, and crush them to obtain a mixture; (2) Add 10g salt, 20g sugar and 5g black pepper to the mixture and mix well.
[0022] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the present invention.
Claims
1. A self-service roasted whole lamb sauce, characterized in that: The invention comprises the following raw materials in parts by weight: 150 parts of cumin seeds, 300 parts of half cumin seeds, 120 parts of chili powder, 10 parts of angelica dahurica, 5 parts of ginger, 5 parts of bay leaves, 5 parts of apples, 20 parts of fennel, 10-20 parts of cinnamon bark, 3-30 parts of salt, 20-30 parts of white sugar, 5 parts of licorice, 5 parts of laurel and 5 parts of black pepper.
2. The self-service roasted whole lamb sauce according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 150 parts of cumin seeds, 300 parts of half cumin seeds, 120 parts of chili powder, 10 parts of angelica dahurica, 5 parts of ginger, 5 parts of bay leaves, 5 parts of apples, 20 parts of fennel, 10 parts of cinnamon bark, 30 parts of salt, 30 parts of white sugar, 5 parts of licorice, 5 parts of laurel and 5 parts of black pepper.
3. The self-service roasted whole lamb sauce according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 150 parts of cumin seeds, 300 parts of half cumin seeds, 120 parts of chili powder, 10 parts of angelica dahurica, 5 parts of ginger, 5 parts of bay leaves, 5 parts of apples, 20 parts of fennel, 20 parts of cinnamon bark, 30 parts of salt, 30 parts of white sugar, 5 parts of licorice, 5 parts of laurel and 5 parts of black pepper.
4. The self-service roasted whole lamb sauce according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 150 parts of cumin seeds, 300 parts of half cumin seeds, 120 parts of chili powder, 10 parts of angelica dahurica, 5 parts of ginger, 5 parts of bay leaves, 5 parts of apples, 20 parts of fennel, 20 parts of cinnamon bark, 30 parts of salt, 20 parts of white sugar, 5 parts of licorice, 5 parts of laurel and 5 parts of black pepper.
5. The self-service roasted whole lamb sauce according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 150 parts of cumin seeds, 300 parts of half cumin seeds, 120 parts of chili powder, 10 parts of angelica dahurica, 5 parts of ginger, 5 parts of bay leaves, 5 parts of apples, 20 parts of fennel, 20 parts of cinnamon, 3 parts of salt, 20 parts of white sugar, 5 parts of licorice, 5 parts of laurel and 5 parts of black pepper.
6. The self-service roasted whole lamb sauce according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 150 parts of cumin seeds, 300 parts of half cumin seeds, 120 parts of chili powder, 10 parts of angelica dahurica, 5 parts of ginger, 5 parts of bay leaves, 5 parts of apples, 20 parts of fennel, 20 parts of cinnamon bark, 10 parts of salt, 20 parts of white sugar, 5 parts of licorice, 5 parts of laurel and 5 parts of black pepper.
7. A method for preparing a self-service roasted whole lamb sauce as claimed in any one of claims 1 to 6, characterized in that: The following steps are involved: (1) Mix cumin seeds, half cumin seeds, chili powder, angelica root, ginger, bay leaves, apple, fennel, cinnamon, salt, sugar, liquorice, bay leaf and black pepper to obtain a mixture; (2) Add cooking oil to the mixture and then crush and mix.
8. A method for preparing a self-service roasted whole lamb sauce as claimed in any one of claims 1 to 6, characterized in that: The following steps are involved: (1) Fry cumin seeds, half cumin seeds, chili powder, angelica root, ginger, bay leaves, apple, fennel, cinnamon, licorice, and bay leaf over low heat until they turn yellow, then crush to obtain a mixture; (2) Add salt, sugar and black pepper to the mixture and mix well.
9. A method for preparing a self-service roasted whole lamb sauce as claimed in any one of claims 1 to 6, characterized in that: The following steps are involved: (1) Crush cumin seeds, half cumin seeds, chili powder, angelica root, ginger, bay leaves, apple, fennel, cinnamon bark, liquorice, and bay leaf to obtain a mixture; (2) Add salt, sugar and black pepper to the mixture and mix well.