CN101438831A - Method for making braised mutton in brown sauce - Google Patents
Method for making braised mutton in brown sauce Download PDFInfo
- Publication number
- CN101438831A CN101438831A CNA2007101903617A CN200710190361A CN101438831A CN 101438831 A CN101438831 A CN 101438831A CN A2007101903617 A CNA2007101903617 A CN A2007101903617A CN 200710190361 A CN200710190361 A CN 200710190361A CN 101438831 A CN101438831 A CN 101438831A
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- Prior art keywords
- mutton
- oil
- ginger
- sesame
- sauce
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000015067 sauces Nutrition 0.000 title claims description 17
- 238000000034 method Methods 0.000 title abstract description 4
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 13
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 239000003921 oil Substances 0.000 claims abstract description 12
- 235000019198 oils Nutrition 0.000 claims abstract description 12
- 240000002234 Allium sativum Species 0.000 claims abstract description 11
- 239000006002 Pepper Substances 0.000 claims abstract description 11
- 241000722363 Piper Species 0.000 claims abstract description 11
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 11
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 11
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 11
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 11
- 235000009508 confectionery Nutrition 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 239000008159 sesame oil Substances 0.000 claims abstract description 11
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 11
- 235000021419 vinegar Nutrition 0.000 claims abstract description 11
- 239000000052 vinegar Substances 0.000 claims abstract description 11
- 235000000346 sugar Nutrition 0.000 claims abstract description 10
- 206010033546 Pallor Diseases 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 235000013372 meat Nutrition 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 235000014347 soups Nutrition 0.000 claims abstract description 4
- 238000005303 weighing Methods 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 241000207961 Sesamum Species 0.000 claims description 9
- 239000001390 capsicum minimum Substances 0.000 claims description 9
- 235000019991 rice wine Nutrition 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000011435 rock Substances 0.000 claims description 6
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 230000011218 segmentation Effects 0.000 claims description 3
- 230000003068 static effect Effects 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 3
- 244000000231 Sesamum indicum Species 0.000 abstract 2
- 238000005520 cutting process Methods 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 238000003756 stirring Methods 0.000 abstract 2
- 238000005406 washing Methods 0.000 abstract 2
- 241000283707 Capra Species 0.000 abstract 1
- 206010061218 Inflammation Diseases 0.000 abstract 1
- 235000021551 crystal sugar Nutrition 0.000 abstract 1
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 230000004054 inflammatory process Effects 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a method for making braised mutton in soy sauce. The manufacturing steps are as follows: (1) preparing ingredients: the ingredients mainly comprise ginger, garlic, hot pepper, pepper powder, sesame paste, sweet flour paste, lard, sesame oil, red soy sauce and yellow wine; the flavoring agent comprises salt, crystal sugar, monosodium glutamate, vinegar, etc.; (2) blanching and cutting: washing high-quality goat meat roughly, dividing into blocks roughly, scalding in boiling water, taking out, cooling, cutting into blocks finely, and washing for later use; (3) parching for treating inflammation: putting lard into a pot, adding ginger and dried hot pepper into the boiled oil when the oil is heated to 75-85 ℃, frying the ginger and the dried hot pepper in the boiled oil for 1-2 minutes, repeatedly frying the scalded massive mutton, adding vinegar and yellow wine, adding sesame paste, sweet flour paste, red soy sauce, sugar and salt into the fried massive mutton until the meat is obviously preserved, uniformly frying and stirring the mixture, and adding water and boiling the mixture; (4) stewing with slow fire: after one hour, adding monosodium glutamate, sesame oil, pepper powder and garlic into the red soup until the mutton is cooked and soft, uniformly stirring and bagging; (5) sterile subpackaging: weighing and packaging the bagged finished product in a sterile room. The braised mutton prepared by the method has strong fragrance, crisp, fragrant, fresh and tender taste, moderate salinity, no greasy feeling in the taste, no fishy or mutton smell of the mutton, and unlimited aftertaste after eating.
Description
Technical field
What the present invention relates to is a kind of mutton braised in brown sauce preparation method.
Technical background
Mutton is of high nutritive value because of it, and delicious flavour and firmly get people and must like particularly in the last few years, because of mutton has the function of good in strengthening stomach and tonifying kidney, just more was subjected to many promotion tonic people's favor.For these years, mutton gets eating method to be had variedly, and as braised in soy sauce, folding boils, steamed, barbecue or the like, crowd's interest difference then respectively has to be selected ediblely, enjoys Eternal Theme always but pursue best cuisines.
Summary of the invention
The purpose of this invention is to provide a kind of mutton braised in brown sauce preparation method, make mutton both fresh and tender tasty and refreshing, again instant edible.
Technical solution of the present invention is: a kind of mutton braised in brown sauce preparation method, and its making step is as follows:
(1) modulation batching: batching is mainly ginger, garlic, capsicum, pepper powder, sesame paste, sweet fermented flour sauce, lard, sesame oil, Soy sauce, yellow rice wine; Flavouring comprises salt, rock sugar, monosodium glutamate, vinegar etc., concrete proportioning is: mutton: ginger: garlic: capsicum: pepper powder: sesame paste: sweet fermented flour sauce: lard: sesame oil: Soy sauce: yellow rice wine: salt: rock sugar: monosodium glutamate: vinegar: water=(95～105): (2.0～2.5): (2.5～3.0): (1.5～1.8): (0.25～0.35): (0.35～0.45): (4.5～5.0): (12.5～13.5): (3.2～3.8): (1.2～1.8): (1.8～2.5): (6～7): (1.0～1.5): (0.5～1.0): (1.0～1.2): (1.5～2.0): (1.5～2.0): (95～105).
(2) blanching is cut apart: slightly wash the high-quality chevon, that rough segmentation becomes is block, put boiling water scalds and drags for, and cooling is frittered block, cleaned standby seam;
(3) prosperous hot the stir-fry: pot heat is put into lard, when treating oil heat to 75～85 degrees centigrade, treating that oil boils adds ginger, capsicum and did in the oil that boils stir-fry 1～2 minute, put into the block mutton stir-fry repeatedly behind the blanching, add vinegar, yellow rice wine, treat that cube meat obviously receives the place, successively add sesame paste, sweet fermented flour sauce, Soy sauce, sugar, salt again, and fry and mix evenly, add water boil;
(4) slow fire is stewed slowly: after one hour, crisp ripe and soft to mutton, soup look ruddy adding monosodium glutamate, sesame oil, pepper powder, garlic are mixed pack thoroughly;
(5) aseptic subpackaged: packed finished product advances the desinfection chamber packing of weighing, and cools off outside flowing water, advances deepfreeze chamber envelope after 0 degree centigrade of static a few hours.
Beneficial effect of the present invention: through the mutton braised in brown sauce of above-mentioned making, aromatic flavour, the shortcake that enters the mouth is fragrant fresh and tender, moderately salted, and refreshing middle no greasy feeling does not more have the smelling of fish or mutton of mutton and distinguishes the flavor of, and after eating, aftertaste is unlimited.
The specific embodiment
Its making step is as follows:
(1) modulation batching: batching is mainly ginger, garlic, capsicum, pepper powder, sesame paste, sweet fermented flour sauce, lard, sesame oil, Soy sauce, yellow rice wine; Flavouring comprises salt, rock sugar, monosodium glutamate, vinegar etc., concrete proportioning is: mutton: ginger: garlic: capsicum: pepper powder: sesame paste: sweet fermented flour sauce: lard: sesame oil: Soy sauce: yellow rice wine: salt: rock sugar: monosodium glutamate: vinegar: water=(95～105): (2.0～2.5): (2.5～3.0): (1.5～1.8): (0.25～0.35): (0.35～0.45): (4.5～5.0): (12.5～13.5): (3.2～3.8): (1.2～1.8): (1.8～2.5): (6～7): (1.0～1.5): (0.5～1.0): (1.0～1.2): (1.5～2.0): (1.5～2.0): (95～105).
(2) blanching is cut apart: slightly wash the high-quality chevon, that rough segmentation becomes is block, put boiling water scalds and drags for, and cooling is frittered block, cleaned standby seam;
(3) prosperous hot the stir-fry: pot heat is put into lard, when treating oil heat to 75～85 degrees centigrade, treating that oil boils adds ginger, capsicum and did in the oil that boils stir-fry 1～2 minute, put into the block mutton stir-fry repeatedly behind the blanching, add vinegar, yellow rice wine, treat that cube meat obviously receives the place, successively add sesame paste, sweet fermented flour sauce, Soy sauce, sugar, salt again, and fry and mix evenly, add water boil;
(4) slow fire is stewed slowly: after one hour, crisp ripe and soft to mutton, soup look ruddy adding monosodium glutamate, sesame oil, pepper powder, garlic are mixed pack thoroughly;
(5) aseptic subpackaged: packed finished product advances the desinfection chamber packing of weighing, and cools off outside flowing water, advances deepfreeze chamber envelope after 0 degree centigrade of static a few hours.
Claims (1)
1. mutton braised in brown sauce preparation method is characterized in that: a kind of mutton braised in brown sauce preparation method, and its making step is as follows:
(1) modulation batching: batching is mainly ginger, garlic, capsicum, pepper powder, sesame paste, sweet fermented flour sauce, lard, sesame oil, Soy sauce, yellow rice wine; Flavouring comprises salt, rock sugar, monosodium glutamate, vinegar etc., concrete proportioning is: mutton: ginger: garlic: capsicum: pepper powder: sesame paste: sweet fermented flour sauce: lard: sesame oil: Soy sauce: yellow rice wine: salt: rock sugar: monosodium glutamate: vinegar: water=(95～105): (2.0～2.5): (2.5～3.0): (1.5～1.8): (0.25～0.35): (0.35～0.45): (4.5～5.0): (12.5～13.5): (3.2～3.8): (1.2～1.8): (1.8～2.5): (6～7): (1.0～1.5): (0.5～1.0): (1.0～1.2): (1.5～2.0): (1.5～2.0): (95～105).
(2) blanching is cut apart: slightly wash the high-quality chevon, that rough segmentation becomes is block, put boiling water scalds and drags for, and cooling is frittered block, cleaned standby seam;
(3) prosperous hot the stir-fry: pot heat is put into lard, when treating oil heat to 75～85 degrees centigrade, treating that oil boils adds ginger, capsicum and did in the oil that boils stir-fry 1～2 minute, put into the block mutton stir-fry repeatedly behind the blanching, add vinegar, yellow rice wine, treat that cube meat obviously receives the place, successively add sesame paste, sweet fermented flour sauce, Soy sauce, sugar, salt again, and fry and mix evenly, add water boil;
(4) slow fire is stewed slowly: after one hour, crisp ripe and soft to mutton, soup look ruddy adding monosodium glutamate, sesame oil, pepper powder, garlic are mixed pack thoroughly;
(5) aseptic subpackaged: packed finished product advances the desinfection chamber packing of weighing, and cools off outside flowing water, advances deepfreeze chamber envelope after 0 degree centigrade of static a few hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101903617A CN101438831A (en) | 2007-11-19 | 2007-11-19 | Method for making braised mutton in brown sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101903617A CN101438831A (en) | 2007-11-19 | 2007-11-19 | Method for making braised mutton in brown sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101438831A true CN101438831A (en) | 2009-05-27 |
Family
ID=40723555
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101903617A Pending CN101438831A (en) | 2007-11-19 | 2007-11-19 | Method for making braised mutton in brown sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101438831A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125270A (en) * | 2011-02-21 | 2011-07-20 | 吴玉华 | Teriyaki lamb chop and making method thereof |
| CN102302181A (en) * | 2011-07-04 | 2012-01-04 | 天津宝迪农业科技股份有限公司 | Braised chicken paw and processing method thereof |
| CN102763858A (en) * | 2012-07-26 | 2012-11-07 | 张濠容 | Method for making mutton |
| CN102987419A (en) * | 2012-12-13 | 2013-03-27 | 张华� | Preparation method for braised hu mutton with soy sauce |
| CN103284168A (en) * | 2013-05-02 | 2013-09-11 | 安徽卫食园肉类食品有限公司 | Method for making mutton braised in soy sauce |
| CN104621582A (en) * | 2015-01-23 | 2015-05-20 | 陆玉龙 | Braised skin-on mutton and preparation method thereof |
| CN104643116A (en) * | 2013-11-20 | 2015-05-27 | 谈丽娜 | Braised mutton with soy sauce and cooking method thereof |
| CN106901200A (en) * | 2016-12-31 | 2017-06-30 | 安徽省百益食品有限公司 | A kind of precious preparation method of sheep braised in soy sauce |
| CN110292134A (en) * | 2019-07-23 | 2019-10-01 | 上海欣元食品有限公司 | Braise white goat flesh package product and preparation method thereof in soy sauce |
-
2007
- 2007-11-19 CN CNA2007101903617A patent/CN101438831A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125270A (en) * | 2011-02-21 | 2011-07-20 | 吴玉华 | Teriyaki lamb chop and making method thereof |
| CN102302181A (en) * | 2011-07-04 | 2012-01-04 | 天津宝迪农业科技股份有限公司 | Braised chicken paw and processing method thereof |
| CN102763858A (en) * | 2012-07-26 | 2012-11-07 | 张濠容 | Method for making mutton |
| CN102763858B (en) * | 2012-07-26 | 2013-12-18 | 张濠容 | Method for making mutton |
| CN102987419A (en) * | 2012-12-13 | 2013-03-27 | 张华� | Preparation method for braised hu mutton with soy sauce |
| CN102987419B (en) * | 2012-12-13 | 2013-12-25 | 张华� | Preparation method for braised hu mutton with soy sauce |
| CN103284168A (en) * | 2013-05-02 | 2013-09-11 | 安徽卫食园肉类食品有限公司 | Method for making mutton braised in soy sauce |
| CN104643116A (en) * | 2013-11-20 | 2015-05-27 | 谈丽娜 | Braised mutton with soy sauce and cooking method thereof |
| CN104621582A (en) * | 2015-01-23 | 2015-05-20 | 陆玉龙 | Braised skin-on mutton and preparation method thereof |
| CN106901200A (en) * | 2016-12-31 | 2017-06-30 | 安徽省百益食品有限公司 | A kind of precious preparation method of sheep braised in soy sauce |
| CN110292134A (en) * | 2019-07-23 | 2019-10-01 | 上海欣元食品有限公司 | Braise white goat flesh package product and preparation method thereof in soy sauce |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090527 |