CN103284168A - Method for making mutton braised in soy sauce - Google Patents
Method for making mutton braised in soy sauce Download PDFInfo
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- CN103284168A CN103284168A CN2013101589447A CN201310158944A CN103284168A CN 103284168 A CN103284168 A CN 103284168A CN 2013101589447 A CN2013101589447 A CN 2013101589447A CN 201310158944 A CN201310158944 A CN 201310158944A CN 103284168 A CN103284168 A CN 103284168A
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- mutton
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- braised
- brown sauce
- soy sauce
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Abstract
The invention provides a method for making mutton braised in soy sauce, and relates to the field of foodstuff processing method technology, which is characterized in that the method comprises the following steps: cleaning and dividing raw materials, boiling, packing in bowls, cooling and sealing bowls, sterilizing, cooling and packing. The ingredients employed for boiling comprises: 0.8-1.2 wt.% of scallion ginger garlic, 3-5 wt.% of salad oil, 0.5-1.6 wt.% of dark soy sauce, 0.4-0.6 wt.% of dry capsicum, 0.15-0.25 wt.% of salt and 0.15-0.25 wt.% of natural spices. The mutton braised in soy sauce has the advantages of long preservation time and delicious taste without any additives, and the product is good for health.
Description
Technical field:
The present invention relates to the food-processing method technical field, specifically is a kind of preparation method of mutton braised in brown sauce.
Background technology:
Mutton is called as human lasting health effect food, it possessed the tonifying Qi enriching yin, warm in the function of qi-restoratives, Appetizing spleen-tonifying, be to eat the optimum season that mutton is nourished winter, the food method of mutton is numerous, steaming, boil, fry, rinse etc. none can not.Mutton braised in brown sauce is one of kind that is loved by the people the most in numerous mutton foods, making mutton braised in brown sauce in the prior art generally all is family manufacture, packaged mutton braised in brown sauce seldom on sale on the market, because the mutton braised in brown sauce holding time that bakes is short, perhaps in mutton braised in brown sauce, put into additive and prolong its holding time, and these additives are unfavorable for that the people's is healthy.
Summary of the invention:
Technical problem to be solved by this invention is to provide a kind of any additives that do not use, delicious, as to be convenient to mutton braised in brown sauce preservation mutton braised in brown sauce preparation method.
Technical problem to be solved by this invention realizes by the following technical solutions.
A kind of preparation method of mutton braised in brown sauce is characterized in that: comprising that raw material cleans cuts apart, fires, adorns bowl cool envelope bowl, sterilization, cooling, packing; The batching that adopts during described firing comprises that mass percent is the natural flavor of salt, 1.5 ‰～2.5 ‰ of chilli, 1.5 ‰～2.5 ‰ of 0.8%～1.2% green onion, 3%～5% salad oil, 0.5%～1.5% dark soy sauce, 4 ‰～6 ‰; Finished product is quantitative foil sealing bowl dress, and every bowl of required supplementary material is cooked by the single kitchen range of the method for homely mutton braised in brown sauce, saves last long-time process of stewing system, guarantees that the mutton of this moment is in 7 maturations; Cool and to normal temperature, adorn bowl, envelope aluminium foil; 3, go into retort, 121 degree, 1.8PA sterilization 30 minutes.
Use the fried fragrant back of described natural flavor and chilli, and taste is better.
Described firing to using single pot to hold a monoblock mutton, and fire to sixty percent ripe, delicious, be convenient to preserve.
The invention has the beneficial effects as follows: the mutton braised in brown sauce holding time that the present invention fires is long, and delicious flavour, without any additive is good for health.
The specific embodiment:
For technological means, creation characteristic that the present invention is realized, reach purpose and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
A kind of preparation method of mutton braised in brown sauce comprises that raw material cleans and cuts apart, fires, adorns bowl cool envelope bowl, sterilization, cooling, packing; The batching that adopts when firing comprises that mass percent is the natural flavor of salt, 1.5 ‰～2.5 ‰ of chilli, 1.5 ‰～2.5 ‰ of 0.8%～1.2% green onion, 3%～5% salad oil, 0.5%～1.5% dark soy sauce, 4 ‰～6 ‰; Finished product is quantitative foil sealing bowl dress, and every bowl of required supplementary material is cooked by the single kitchen range of the method for homely mutton braised in brown sauce, saves last long-time process of stewing system, guarantees that the mutton of this moment is in 7 maturations; Cool and to normal temperature, adorn bowl, envelope aluminium foil; 3, go into retort, 121 degree, 1.8PA sterilization 30 minutes.Use the fried fragrant back of natural flavor and chilli, and taste is better.Fire to using single pot to hold a monoblock mutton, and fire to sixty percent ripe, delicious, be convenient to preserve.
Product remnant nitrite, sorbic acid, benzoic acid, famille rose, lead, inorganic arsenic, total mercury, cadmium, salmonella, Shigella, staphylococcus aureus that the present invention produces all do not detect, protein 31g/100g, fat 25g/100g, total plate count＜10cfu/g, coliform＜30mpn/100g).
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that describes in above-described embodiment and the specification just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (3)
1. the preparation method of a mutton braised in brown sauce is characterized in that: comprising that raw material cleans cuts apart, fires, adorns bowl cool envelope bowl, sterilization, cooling, packing; The batching that adopts during described firing comprises that mass percent is the natural flavor of salt, 1.5 ‰～2.5 ‰ of chilli, 1.5 ‰～2.5 ‰ of 0.8%～1.2% green onion, 3%～5% salad oil, 0.5%～1.5% dark soy sauce, 4 ‰～6 ‰; Finished product is quantitative foil sealing bowl dress, and every bowl of required supplementary material is cooked by the single kitchen range of the method for homely mutton braised in brown sauce, saves last long-time process of stewing system, guarantees that the mutton of this moment is in 7 maturations; Cool and to normal temperature, adorn bowl, envelope aluminium foil; 3, go into retort, 121 degree, 1.8PA sterilization 30 minutes.
2. the preparation method of a kind of mutton braised in brown sauce according to claim 1 is characterized in that: the fried fragrant back use of described natural flavor and chilli.
3. the preparation method of a kind of mutton braised in brown sauce according to claim 1 is characterized in that: described firing to using single pot to hold a monoblock mutton, and fire to sixty percent ripe.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101589447A CN103284168A (en) | 2013-05-02 | 2013-05-02 | Method for making mutton braised in soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101589447A CN103284168A (en) | 2013-05-02 | 2013-05-02 | Method for making mutton braised in soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103284168A true CN103284168A (en) | 2013-09-11 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013101589447A Pending CN103284168A (en) | 2013-05-02 | 2013-05-02 | Method for making mutton braised in soy sauce |
Country Status (1)
| Country | Link |
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| CN (1) | CN103284168A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621582A (en) * | 2015-01-23 | 2015-05-20 | 陆玉龙 | Braised skin-on mutton and preparation method thereof |
| CN108541898A (en) * | 2018-03-01 | 2018-09-18 | 安徽省争华羊业集团有限公司 | A kind of flavor pack of mutton braised in brown 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 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1618336A (en) * | 2004-12-07 | 2005-05-25 | 贾明跃 | Process for making brown sauce braised mutton |
| CN1762242A (en) * | 2004-10-19 | 2006-04-26 | 刘海勤 | Braised mutton and its cooking method |
| CN101028102A (en) * | 2006-02-28 | 2007-09-05 | 上海绿缘食品有限公司 | Technology for processing lamb braised in brown sauce |
| CN101438831A (en) * | 2007-11-19 | 2009-05-27 | 周同林 | Method for making braised mutton in brown sauce |
-
2013
- 2013-05-02 CN CN2013101589447A patent/CN103284168A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1762242A (en) * | 2004-10-19 | 2006-04-26 | 刘海勤 | Braised mutton and its cooking method |
| CN1618336A (en) * | 2004-12-07 | 2005-05-25 | 贾明跃 | Process for making brown sauce braised mutton |
| CN101028102A (en) * | 2006-02-28 | 2007-09-05 | 上海绿缘食品有限公司 | Technology for processing lamb braised in brown sauce |
| CN101438831A (en) * | 2007-11-19 | 2009-05-27 | 周同林 | Method for making braised mutton in brown sauce |
Non-Patent Citations (2)
| Title |
|---|
| 刘玉娟等: "《罐头制作》", 30 October 1986, 河北科学技术出版社 * |
| ***主编: "《家常菜》", 30 October 2003, 湖南科学技术出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621582A (en) * | 2015-01-23 | 2015-05-20 | 陆玉龙 | Braised skin-on mutton and preparation method thereof |
| CN108541898A (en) * | 2018-03-01 | 2018-09-18 | 安徽省争华羊业集团有限公司 | A kind of flavor pack of mutton braised in brown 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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Application publication date: 20130911 |