CN101803746A - Grassland roasted lamb leg and method for making same - Google Patents
Grassland roasted lamb leg and method for making same Download PDFInfo
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- CN101803746A CN101803746A CN201010125744A CN201010125744A CN101803746A CN 101803746 A CN101803746 A CN 101803746A CN 201010125744 A CN201010125744 A CN 201010125744A CN 201010125744 A CN201010125744 A CN 201010125744A CN 101803746 A CN101803746 A CN 101803746A
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Abstract
The invention discloses a grassland roasted lamb leg and a method for making same. The method for making the grassland roasted lamb leg comprises the steps of pre-treating the lamb leg, boiling with special components, roasting, cooling, sterilizing, baking and packaging. Because the lamb leg is boiled with special component, is roasted and is sterilized by rapidly increasing temperature stage by stage through consuming the least heat without overheating the lamb leg, the quality guarantee period of the grassland roasted lamb leg can be ensured, the nutrients of the lamb leg can not be lost due to overheating, and the thermal injury and denaturation of the grassland roasted lamb leg can be reduced. The grassland roasted lamb leg which is traditional food can be industrially produced on a large scale, keeps the traditional taste and nutrients and does not need to be processed on the spot so that the time and the labor are saved.
Description
Technical field:
The invention belongs to the technical field of a kind of food and production method thereof, especially relate to a kind of grassland roast leg of lamb and production method thereof.
Background technology:
The grassland roast leg of lamb is one delicacies famous dish of area, Inner Mongol reception guests.Roast leg of lamb is to develop from roast whole lamb.Pass on from one to another, live in the hunting of wide big ground, the China north and nomadic nationality, prey that the other baking of the bonfire of being everlasting is whole and the feed of whole sheep.People find that gradually the whole the niciest position of sheep is the sheep back leg, just often cut off the baking of sheep back leg.Separately the sheep back leg of baking is not only fast than the roasting whole sheep time, and delicious flavour more, and instant, roast leg of lamb then have replaced the roasting sheep of putting in order gradually.Development through long-term has progressively increased various batchings and flavouring in the gigot bake process, make its shape, look, flavor, bright integrated, look U.S., meat perfume (or spice), outer burnt, interior tender, dried crisp oiliness, and being praised by people is " eye is not seen its thing, and fragrance assails the nostrils ".The way of tradition roast leg of lamb is: gigot is added various flavouring, toasted about about four hours, because of the on-the-spot processing of needs, waste time and energy, and need higher cooking, people can not arbitrarily enjoy.
Conventional in addition meat product converted products majority is low-temperature meat product or high temperature meat product.Because the best open date of low-temperature meat product is too short, condition of storage is subjected to limitation, though and conventional high temperature meat product is to have prolonged the shelf-life, because of pursuing effective period of food quality simply, adopt the sterilization process of high temperature, high pressure, the nutrition that directly causes being comprised in the food is substantially all destroyed and is contained certain distillation taste, and can be described as becomes food garbage.
Summary of the invention:
First purpose of the present invention is to provide the production method of a kind of grassland roast leg of lamb.
Second purpose of the present invention is to provide a kind of grassland roast leg of lamb, because of utilizing special formulation boiling, baking and the production of stage intensification method for disinfection, kept traditional delicious food of product and nutrition.
First purpose of the present invention is implemented by following technical scheme:
The production method of a kind of grassland roast leg of lamb may further comprise the steps:
(1) pre-treatment step: with gigot put into release in the negative catalysis pond the water negative catalysis moving more than 8--12 hour after, clean up and reject defective work;
(2) boiling step:
1) precook: is more than 90 ℃ in the water after boiling 5-6 minute with described gigot in temperature, and gigot is pulled out, and water is rinsed the floating foam in surface well;
2) boiling: preparation batching back adds in about 600 weight parts waters, boils and is lowered to the described gigot boiling of about 400 weight portions after 0.5--1 hour; Add 21 weight portion salt, 2 weight portion monosodium glutamates, 0.150 weight portion flavour nucleotide disodium during boiling, 10 weight portion straw mushroom dark soy sauce, well-done until described gigot, obtain ripe gigot;
(3) baking procedure:
Described ripe gigot was toasted 15--20 minute under 80--100 ℃ temperature, adjustment is arrived under the temperature of 240--260 degree again, baking 5--10 minute golden yellow, crisp to epidermis, must toast gigot;
(4) cooling step:
Described baking gigot is at room temperature cooled off to go into 2-8 ℃ of chilling room after 1-2 hour and cool off, made 10 ℃ of product center temperature in about 3-4 hour--in the time of 15 ℃, be packaged as finished product;
(5) sterilization steps: described finished product was sterilized 10 minutes down at 100 ℃ respectively, and sterilization is 10 minutes under 108 ℃, and sterilization is 15 minutes under 115 ℃, after sterilizing 30 minutes under 123 ℃, and the finished product of must sterilizing.
(6) oven dry and external packing step: after described sterilization finished product carried out drying, carry out external packing with the toppings bag.
Described batching comprises following raw material by weight, wherein: aniseed 0.2-0.4 part, Chinese prickly ash 0.5-0.8 part, fennel seeds 0.5-0.7 part, tsaoko 0.1-0.3 part, cardamom 0.3-0.5 part, cassia bark 0.2-0.4 part, galingal 0.4-0.6 part, white bandit 0.1-0.3 part, spiceleaf 0.1-0.6 part, capsicum 0.7-1.0 part, green onion 2--4 part, fresh ginger 3--6 part.
Also comprise segmentation procedure in the described pre-treatment step (1): with gigot is thicker after the described negative catalysis das Beinfleisch both sides with cutter truncation 2cm-3cm.
Drying described in described oven dry and the external packing step (6) is by described sterilization finished product being placed on the water outlet chain bar, adopting low-temperature airflow that the ditch of described sterilization finished bag sub-surface is dispeled totally.
Raw material preparation by weight in the described toppings bag: cumin 10--15 part, capsicum 10--15 part, monosodium glutamate 7--10 part, salt 10--14 part, chicken powder 4--8 part, broken sesame 7.5--15 part, grating peanut 7.5--15 part, 13 fragrant 1--4 parts, sesame oil 1--3 part.
Another object of the present invention is implemented by following technical scheme:
According to the prepared grassland roast leg of lamb of the production method of any grassland roast leg of lamb disclosed by the invention.
The invention has the advantages that: because of utilizing the special formulation boiling, and through baking and the production of stage intensification method for disinfection, use minimum heat to heat up rapidly, in kill bacteria, avoided the heating of crossing to food, both guaranteed the shelf-life of product, have and reduced product nutrition owing to the mistake heating is lost, the fire damage and the thermal denaturation of product have been reduced, realized the large-scale industrial production of traditional food, traditional delicious food of product and nutrition have been kept, do not need on-the-spot processing, save time and manpower.
The specific embodiment:
Further set forth the present invention by the following examples, these embodiment are only presented for purposes of illustration, do not limit the scope of the invention.
Embodiment 1:
A kind of grassland roast leg of lamb, gigot can process roast leg of lamb disclosed by the invention by pre-treatment step, boiling step, baking procedure, cooling step, sterilization steps, oven dry and external packing step.
The production method of a kind of grassland roast leg of lamb may further comprise the steps:
(1) pre-treatment step: with gigot put into release in the negative catalysis pond the water negative catalysis moving more than 12 hours after, to reach the purpose of thoroughly thawing and getting rid of hematic acid, clean up and reject defective work;
(2) boiling step:
1) precook: with gigot temperature be more than 90 ℃ in the water boiling after 6 minutes gigot is pulled out, water is rinsed the floating foam in surface well;
2) boiling: following raw material is mixed with batching by weight, wherein: 0.4 part of aniseed, 0.8 part in Chinese prickly ash, 0.7 part in fennel, 0.3 part of tsaoko, 0.5 part in cardamom, 0.4 part on cassia bark, 0.6 part of galingal, 0.3 part of white bandit, 0.6 part of spiceleaf, 1.0 parts in capsicum, 2 parts of green onions, 3 parts of fresh gingers.Preparation batching back adds in about 600 weight parts waters, boils and is lowered to about 400 weight portion gigot boilings after 1 hour; Add 21 weight portion salt, 2 weight portion monosodium glutamates, 0.150 weight portion flavour nucleotide disodium during boiling, 10 weight portion straw mushroom dark soy sauce, well-done until described gigot, obtain ripe gigot;
(3) baking procedure:
Described ripe gigot was toasted 15 minutes under 100 ℃ temperature, the moisture on gigot surface is toasted, again under the temperature with adjustment to 260 ℃, baking 5 minutes is golden yellow, crisp to epidermis, must toast gigot;
(4) cooling step:
Described baking gigot is at room temperature cooled off to go into 8 ℃ of chilling rooms after 2 hours and cool off, when making the product center temperature reach 15 ℃, be packaged as finished product;
(5) sterilization steps: described finished product was sterilized 10 minutes down at 100 ℃ respectively, and sterilization is 10 minutes under 108 ℃, and sterilization is 15 minutes under 115 ℃, after sterilizing 30 minutes under 123 ℃, and the finished product of must sterilizing.
(6) oven dry and external packing step: after described sterilization finished product carried out drying, carry out external packing with the toppings bag.Raw material preparation by weight in the toppings bag: 15 parts of cumin powders, 15 parts of chilli powders, 10 parts of monosodium glutamates, 14 parts of salt, 8 parts in chicken powder, 15 parts of broken sesames, 15 parts of grating peanuts, 13 1 part of perfume, 1 part of sesame oil.
Embodiment 2:
A kind of grassland roast leg of lamb, gigot can process roast leg of lamb disclosed by the invention by pre-treatment step, boiling step, baking procedure, cooling step, sterilization steps, oven dry and external packing step.
The production method of a kind of grassland roast leg of lamb may further comprise the steps:
(1) pre-treatment step: with gigot put into release in the negative catalysis pond the water negative catalysis moving more than 8 hours after, to reach the purpose of thoroughly thawing and getting rid of hematic acid.For the later stage better tasty, also comprise segmentation procedure: with gigot is thicker after the described negative catalysis das Beinfleisch both sides with cutter truncation 2cm.Clean up and reject defective work;
(2) boiling step:
1) precook: with described gigot temperature be more than 90 ℃ in the water boiling after 5 minutes gigot is pulled out, water is rinsed the floating foam in surface well;
2) boiling:, following raw material is mixed with batching by weight, wherein: 0.2 part of aniseed, 0.5 part in Chinese prickly ash, 0.5 part in fennel, 0.1 part of tsaoko, 0.3 part in cardamom, 0.2 part on cassia bark, 0.4 part of galingal, 0.1 part of white bandit, 0.1 part of spiceleaf, 0.7 part in capsicum, 4 parts of green onions, 6 parts of fresh gingers.The preparation batching adds in about 600 weight parts waters, boils and is lowered to the described gigot boiling of about 400 weight portions after about 0.5 hour; Add 21 weight portion salt, 2 weight portion monosodium glutamates, 0.150 weight portion flavour nucleotide disodium during boiling, 10 weight portion straw mushroom dark soy sauce, well-done until described gigot, obtain ripe gigot;
(3) baking procedure:
Described ripe gigot was toasted 20 minutes under 80 ℃ temperature, the moisture on gigot surface is toasted, again under the temperature with adjustment to 240 ℃, baking 10 minutes is golden yellow, crisp to epidermis, must toast gigot;
(4) cooling step:
Described baking gigot is at room temperature cooled off to go into 2 ℃ of chilling rooms after 1 hour and cool off, when making 10 ℃ of product center temperature, be packaged as finished product;
(5) sterilization steps: described finished product was sterilized 10 minutes down at 100 ℃ respectively, and sterilization is 10 minutes under 108 ℃, and sterilization is 15 minutes under 115 ℃, after sterilizing 30 minutes under 123 ℃, and the finished product of must sterilizing.
(6) oven dry and external packing step: after described sterilization finished product carried out drying, carry out external packing with the toppings bag.Raw material preparation by weight in the toppings bag: 10 parts of cumin powders, 10 parts of chilli powders, 7 parts of monosodium glutamates, 10 parts of salt, 4 parts in chicken powder, 7.5 parts of broken sesames, 7.5 parts of grating peanuts, 13 4 parts of perfume, 3 parts of sesame oil.
Embodiment 3:
A kind of grassland roast leg of lamb, gigot can process roast leg of lamb disclosed by the invention by pre-treatment step, boiling step, baking procedure, cooling step, sterilization steps, oven dry and external packing step.
The production method of a kind of grassland roast leg of lamb may further comprise the steps:
(1) pre-treatment step: with gigot put into release in the negative catalysis pond the water negative catalysis moving more than 10 hours after, to reach the purpose of thoroughly thawing and getting rid of hematic acid.For the later stage better tasty, also comprise segmentation procedure: with gigot is thicker after the described negative catalysis das Beinfleisch both sides with cutter truncation 3cm.Clean up and reject defective work;
(2) boiling step:
1) precook: with described gigot temperature be more than 90 ℃ in the water boiling after 5 minutes gigot is pulled out, water is rinsed the floating foam in surface well;
2) boiling:, following raw material is mixed with batching by weight, wherein: 0.3 part of aniseed, 0.6 part in Chinese prickly ash, 0.6 part in fennel, 0.2 part of tsaoko, 0.4 part in cardamom, 0.3 part on cassia bark, 0.5 part of galingal, 0.2 part of white bandit, 0.4 part of spiceleaf, 0.8 part in capsicum, 3 parts of green onions, 5 parts of fresh gingers.The preparation batching adds in about 600 weight parts waters, boils and is lowered to the described gigot boiling of about 400 weight portions after about 0.5 hour; Add 21 weight portion salt, 2 weight portion monosodium glutamates, 0.150 weight portion flavour nucleotide disodium during boiling, 10 weight portion straw mushroom dark soy sauce, well-done until described gigot, obtain ripe gigot;
(3) baking procedure:
Described ripe gigot was toasted 20 minutes under 90 ℃ temperature, the moisture on gigot surface is toasted, again under the temperature with adjustment to 250 ℃, baking 8 minutes is golden yellow, crisp to epidermis, must toast gigot;
(4) cooling step:
Described baking gigot is at room temperature cooled off to go into 5 ℃ of chilling rooms after 1 hour and cool off, make the product center temperature reach 12 ℃ 2 o'clock, be packaged as finished product;
(5) sterilization steps: described finished product was sterilized 10 minutes down at 100 ℃ respectively, and sterilization is 10 minutes under 108 ℃, and sterilization is 15 minutes under 115 ℃, after sterilizing 30 minutes under 123 ℃, and the finished product of must sterilizing.
(6) oven dry and external packing step: described sterilization finished product is placed on the water outlet chain bar, and the employing low-temperature airflow carries out external packing with the toppings bag after dispeling the ditch of described sterilization finished bag sub-surface totally.Raw material preparation by weight in the toppings bag: 12 parts of cumins, 13 parts in capsicum, 9 parts of monosodium glutamates, 12 parts of salt, 6 parts in chicken powder, 10 parts of broken sesames, 10 parts of grating peanuts, 13 2 parts of perfume, 2 parts of sesame oil.
Claims (6)
1. the production method of a grassland roast leg of lamb is characterized in that may further comprise the steps:
(1) pre-treatment step: with gigot put into release in the negative catalysis pond the water negative catalysis moving more than 8--12 hour after, clean up and reject defective work;
(2) boiling step:
1) precook: is more than 90 ℃ in the water after boiling 5-6 minute with described gigot in temperature, and gigot is pulled out, and water is rinsed the floating foam in surface well;
2) boiling: preparation batching back adds in about 600 weight parts waters, boils and is lowered to the described gigot boiling of about 400 weight portions after 0.5--1 hour; Add 21 weight portion salt, 2 weight portion monosodium glutamates, 0.150 weight portion flavour nucleotide disodium during boiling, 10 weight portion straw mushroom dark soy sauce, well-done until described gigot, obtain ripe gigot;
(3) baking procedure:
Described ripe gigot was toasted 15--20 minute under 80--100 ℃ temperature, adjustment is arrived under the temperature of 240--260 degree again, baking 5--10 minute golden yellow, crisp to epidermis, must toast gigot;
(4) cooling step:
Described baking gigot is at room temperature cooled off to go into 2-8 ℃ of chilling room after 1-2 hour and cool off, makes the product center temperature reach 10 ℃--in the time of 15 ℃, be packaged as finished product;
(5) sterilization steps: described finished product was sterilized 10 minutes down at 100 ℃ respectively, and sterilization is 10 minutes under 108 ℃, and sterilization is 15 minutes under 115 ℃, after sterilizing 30 minutes under 123 ℃, and the finished product of must sterilizing.
(6) oven dry and external packing step: after described sterilization finished product carried out drying, carry out external packing with the toppings bag.
2. the production method of a kind of grassland according to claim 1 roast leg of lamb, it is characterized in that: described batching comprises following raw material by weight, wherein: aniseed 0.2-0.4 part, Chinese prickly ash 0.5-0.8 part, fennel 0.5-0.7 part, tsaoko 0.1-0.3 part, cardamom 0.3-0.5 part, cassia bark 0.2-0.4 part, galingal 0.4-0.6 part, white bandit 0.1-0.3 part, spiceleaf 0.10.6 part, capsicum 0.7-1.0 part, green onion 2--4 part, fresh ginger 3--6 part.
3. the production method of a kind of grassland according to claim 1 roast leg of lamb is characterized in that: also comprise segmentation procedure in the described pre-treatment step (1): with gigot is thicker after the described negative catalysis das Beinfleisch both sides with cutter truncation 2cm-3cm.
4. the production method of a kind of grassland according to claim 1 roast leg of lamb, it is characterized in that: drying described in described oven dry and the external packing step (6) is by described sterilization finished product being placed on the water outlet chain bar, adopting low-temperature airflow that the ditch of described sterilization finished bag sub-surface is dispeled totally.
5. the production method of a kind of grassland according to claim 1 roast leg of lamb is characterized in that: raw material preparation by weight in the described toppings bag: cumin 10--15 part, capsicum 10--15 part, monosodium glutamate 7--10 part, salt 10--14 part, chicken powder 4--8 part, broken sesame 7.5--15 part, grating peanut 7.5--15 part, 13 fragrant 1--4 parts, sesame oil 1--3 part.
6. according to the prepared grassland roast leg of lamb of the production method of described any grassland roast leg of lamb of claim 1-5.
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| CN2010101257448A CN101803746B (en) | 2010-02-10 | 2010-02-10 | Grassland roasted lamb leg and method for making same |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578618A (en) * | 2011-01-07 | 2012-07-18 | 嘉兴市秀洲区油车港熊家九佰锅酱鸭加工场 | Yellow mud stewed gigot |
| CN102771823A (en) * | 2012-07-04 | 2012-11-14 | 内蒙古大牧场食品有限责任公司 | Cooked lamb shashlik and method for making same |
| CN103704661A (en) * | 2013-12-24 | 2014-04-09 | 宁夏宁杨清真食品有限公司 | Spicy powder seasoning |
| CN106418413A (en) * | 2016-08-31 | 2017-02-22 | 张有为 | Formula production method of lamb leg paste |
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| CN1513365A (en) * | 2004-02-24 | 2004-07-21 | 才 吕 | Method for roasting sheep leg, sheep steak of pig steak |
| CN1539331A (en) * | 2003-10-30 | 2004-10-27 | 金月强 | Method for preparing roast whole lamb |
| CN101152010A (en) * | 2006-09-29 | 2008-04-02 | 吴西来 | Method for processing roast whole lamb |
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2010
- 2010-02-10 CN CN2010101257448A patent/CN101803746B/en not_active Expired - Fee Related
Patent Citations (3)
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| CN1539331A (en) * | 2003-10-30 | 2004-10-27 | 金月强 | Method for preparing roast whole lamb |
| CN1513365A (en) * | 2004-02-24 | 2004-07-21 | 才 吕 | Method for roasting sheep leg, sheep steak of pig steak |
| CN101152010A (en) * | 2006-09-29 | 2008-04-02 | 吴西来 | Method for processing roast whole lamb |
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| 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 20081115 刘建军 烤羊腿加工新工艺及其品质影响因素的研究 , 第11期 2 * |
| 《食品科学》 20061231 陈忠军等 蒙古族传统食品__烤羊腿风味改善的研究 第419-432页 1-6 第27卷, 第12期 2 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578618A (en) * | 2011-01-07 | 2012-07-18 | 嘉兴市秀洲区油车港熊家九佰锅酱鸭加工场 | Yellow mud stewed gigot |
| CN102771823A (en) * | 2012-07-04 | 2012-11-14 | 内蒙古大牧场食品有限责任公司 | Cooked lamb shashlik and method for making same |
| CN102771823B (en) * | 2012-07-04 | 2013-08-28 | 内蒙古大牧场食品有限责任公司 | Cooked lamb shashlik and method for making same |
| CN103704661A (en) * | 2013-12-24 | 2014-04-09 | 宁夏宁杨清真食品有限公司 | Spicy powder seasoning |
| CN103704661B (en) * | 2013-12-24 | 2016-01-06 | 宁夏宁杨清真食品有限公司 | Fragrant peppery powder flavourings |
| CN106418413A (en) * | 2016-08-31 | 2017-02-22 | 张有为 | Formula production method of lamb leg paste |
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| Publication number | Publication date |
|---|---|
| CN101803746B (en) | 2012-08-08 |
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