CN103431441A - Preparation method of savory hot grilled lamb neck - Google Patents
Preparation method of savory hot grilled lamb neck Download PDFInfo
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- CN103431441A CN103431441A CN2013103804518A CN201310380451A CN103431441A CN 103431441 A CN103431441 A CN 103431441A CN 2013103804518 A CN2013103804518 A CN 2013103804518A CN 201310380451 A CN201310380451 A CN 201310380451A CN 103431441 A CN103431441 A CN 103431441A
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Abstract
The invention discloses a preparation method of a savory hot grilled lamb neck. The preparation method comprises the following steps: preparing raw material water by means of adding water in the following raw materials in parts by weight, 4-6 parts of lemongrasses, 2-4 parts of rhizoma kaempferiae, 1-2 parts of codonopsis pilosula, 1-2 parts of radix angelicae, 0.5-1 part of fructus foeniculi, 4-6 parts of anise, 0.5-1 part of Chinese red peppers, 0.5-1 part of aniseed, 1-2 parts of cassia barks, 0.5-1 part of black cardamom, 1-2 parts of cinnamon and 5-8 parts of bay leaves, until the total number of parts by weight is 1000; stewing the raw material water and adding 10-100 parts of salt, 10-100 parts of monosodium glutamate, 10-100 parts of dry red chilli powder and 5-50 parts of white sugar to obtain seasoning juice; cutting for shaping the surface of the lamb neck; putting the lamb neck in the seasoning juice and pickling in refrigeration; shaving off the neck meat and slicing the neck meat; grilling the sliced neck meat on a grill grate until the meat becomes golden yellow; and skewering the neck bone with a skewer and grilling the neck bone. The savory hot grilled lamb neck has the advantages of preparing simplicity, eating convenience, rich nutrients, medicated diet effects and efficacies of invigorating spleen-stomach and replenishing qi, and the efficacies are better for spleen-stomach weakers; the grilled lamb neck meat is crisp, tasty but not greasy, scorched outside but tender inside, and delicious in taste.
Description
Technical field
The present invention relates to the preparation method of the peppery roasting sheep neck of a kind of perfume (or spice).
Background technology
The sheep neck has that meat is lived, fertile and characteristics oiliness, that mouthfeel is good.Li Shizhen (1518-1593 A.D.) is said in Compendium of Material Medica: " mutton can warm up middle qi-restoratives, tonifying middle-Jiao and Qi, and appetizing body-building, kidney-nourishing gas, support the courage improving eyesight, controls consumptive disease cold, general debility ".Mutton nutritious is a kind of good herbal cuisine food materials.
Roasting sheep neck has advantages of look U.S., meat perfume, tenders with a crispy crust, very popular.The method for baking of tradition sheep neck is: the sheep neck is placed on to baking on charcoal fire, and in the baking process, at surface brush condiment, the baking maturation.But the smell of mutton is heavier, also heavier to the digestion burden of stomach and intestine, and it is edible to be not suitable for the bad people of stomach splenic function, the sheep neck, in the baking process, can lose many nutritional labelings, and, brush condiment in the baking process, the taste of roasting sheep neck is not easy to control.
Summary of the invention
The present invention will solve the preparation method that the prior art problem is to provide a kind of nutritious, special taste, is applicable to the peppery roasting sheep neck of perfume (or spice) that weakness of the spleen and the stomach person eats.
Technical solution of the present invention is:
The preparation method of the peppery roasting sheep neck of a kind of perfume (or spice), its concrete steps are as follows:
1, preparation condiment water
Count by weight, it is 1000 parts of formulation water that 5 parts～8 parts of 4 parts～6 parts of lemon-grasses, 2 parts～4 parts of kaempferia galamgas, 1 part～2 parts of Radix Codonopsis, 1 part～2 parts of the roots of Dahurain angelica, 0.5 part～1 part of fennel seeds, 4 parts～6 parts of anises, 0.5 part～1 part, Chinese prickly ash, 0.5 part～1 part of aniseed, 1 part～2 parts, cassia bark, 0.5 part～1 part of tsaoko, 1 part～2 parts of Chinese cassia trees, spiceleaf are added water to the gross weight umber, boil 1h～2h, add 10 parts～100 parts of salt, 10 parts～100 parts of monosodium glutamates, 10 parts～100 parts of red chili powders, 5 parts～50 parts of white sugar, obtain flavouring juice;
2, pickle the sheep neck
To become the sheep neck after sheep is slaughtered to cut, and clean with clear water, surface changes cutter 3～4 times, and the sheep neck that will change after cutter is pickled in flavouring juice, and 24h～36h is pickled in refrigeration under 0～-7 ℃, and the mass ratio of described flavouring juice and sheep neck is 1:3～1:5;
3, baking sheep neck
It is that 0.8cm～1.2cm, length are the strip sheep neck meat that 2.8cm～3.2cm, thickness are 0.5cm～1cm that sheep neck meat is shaved and be cut into width from the neck bone, be placed on apart from baking 10min～20min on the barbecue double-edged fine-toothed comb of charcoal fire 3cm～4cm in the charcoal fire stove to yellowish pink golden yellow, i.e. edible; The sheep neck of having shaved meat is divided into to the block sheep neck bone that thickness is 1.5cm～1.8cm with cutter, and string is on barbecue iron prod, during baking sheep neck meat, there is the barbecue iron prod of block sheep neck bone to be placed on apart from charcoal fire 18 cm～23cm place in the charcoal fire stove string and smoked 10min～20min, after sheep neck meat has been baked, block sheep neck bone is taken off from barbecue iron prod, be placed on the barbecue double-edged fine-toothed comb and continue baking 30min～60min, make fragrant peppery roasting sheep neck.
When baking sheep neck meat and block sheep neck bone, the charcoal fire temperature is controlled at 200 ℃～500 ℃.
While boiling, first will expect water boil, then be boiled under 100 ℃～150 ℃.
While changing cutter, changing the cutter degree of depth is 2 cm～3cm, and width is 2 cm～3cm.
Lemon-grass, clearing heat and detoxicating relieving summer-heat, fragrant stomach invigorating.Control the mute pain of throat, heatstroke, gastral cavilty is full vexed, and sore festers.
Kaempferia galamga, in the promoting the circulation of qi temperature, help digestion, pain relieving.For septum pectorale turgor, coldness and pain in the epigastrium, diet does not disappear.
Radix Codonopsis, tonifying middle-Jiao and Qi, invigorating the spleen benefit lung.Have and strengthen immunity, hemangiectasis, step-down, improve microcirculation, strengthen the effect such as hematopoiesis function.
The root of Dahurain angelica, expelling wind and clearing away cold, understand things pain-stopping, detumescence and apocenosis, eliminating dampness is band only.
Tsaoko, drying damp and strengthening spleen, the eliminating phlegm preventing malaria.For abdominal fullness and distention, gastric disorder causing nausea vomiting, dyspepsia malaria.
Chinese cassia tree, mend fire supporing yang, let the fire back to its origin.Eliminating cold to stop pain, activating blood to promote menstruation, stomach invigorating.
Beneficial effect of the present invention:
1, make simply, instant, adopt plurality of Chinese composition and conditioning to pickle the sheep neck, can go the mutton gas of having a strong smell to keep its Mutton Flavor, can increase again the nutrition of mutton, has the herbal cuisine effect, and tonifying middle-Jiao and Qi is better to weakness of the spleen and the stomach person's effect.
2, lemon-grass, Chinese cassia tree not only have the property of medicine, also have seasoning function, make the sheep neck special taste of pickling.
3, whole sheep neck kindred is separated, separate baking, shortened the time of baking, the meat after baking has perfume (or spice), tender, soft, sliding, and taste is salty, bright, fragrant, peppery, and meat is crisp, good to eat oiliness, tender with a crispy crust, and delicious flavour.
Directly added the condiment such as salt, monosodium glutamate, capsicum and sugar while 4, pickling the sheep neck, can directly carry out baking after having pickled, without manually carrying out brush material, time saving and energy saving, taste is easily grasped.
The specific embodiment
embodiment 1
1, preparation condiment water
Count by weight, by lemon-grass 4g, kaempferia galamga 4g, Radix Codonopsis 1g, root of Dahurain angelica 2g, fennel seeds 0.5 g, anise 6 g, Chinese prickly ash 0.5 g, aniseed 1 g, cassia bark 1 g, tsaoko 1 g, Chinese cassia tree 1 g, spiceleaf 8 g, add 970g water formulation water, first will expect water boil, then boiled 1h under 100 ℃～150 ℃, add salt 10g, monosodium glutamate 100g, red chili powder 100g, white sugar 5g, obtain flavouring juice;
2, pickle the sheep neck
To become the sheep neck after sheep is slaughtered to cut, and clean with clear water, surface changes cutter 3～4 times, and changing the cutter degree of depth is 2 cm～3cm, and width is 2 cm～3cm, will change sheep neck after cutter according to pickling in flavouring juice with flavouring juice mass ratio 1:5, and 24h is pickled in refrigeration under 0～-7 ℃;
3, baking sheep neck
It is that 0.8cm～1.2cm, length are the strip sheep neck meat that 2.8cm～3.2cm, thickness are 0.5 cm～1cm that sheep neck meat is shaved and be cut into width from the neck bone, be placed on the barbecue double-edged fine-toothed comb of charcoal fire 3cm in the charcoal fire stove, the charcoal fire temperature is controlled at 200 ℃～500 ℃ baking 20min to yellowish pink golden yellow, i.e. edible; The sheep neck of having shaved meat is divided into to the block sheep neck bone that thickness is 1.5cm～1.8cm with cutter, and string is on barbecue iron prod, during baking sheep neck meat, there is the barbecue iron prod of block sheep neck bone to be placed on apart from charcoal fire 18 cm places in the charcoal fire stove string and smoked 20min, after sheep neck meat has been baked, block sheep neck bone is taken off from barbecue iron prod, be placed on the barbecue double-edged fine-toothed comb and continue baking, the charcoal fire temperature is controlled at 200 ℃～500 ℃ baking 30min, makes fragrant peppery roasting sheep neck.
embodiment 2
1, preparation condiment water
Count by weight, by lemon-grass 6g, kaempferia galamga 2g, Radix Codonopsis 2g, root of Dahurain angelica 1g, fennel seeds 1 g, anise 4 g, Chinese prickly ash 1 g, aniseed 0.5 g, cassia bark 2 g, tsaoko 0.5 g, Chinese cassia tree 2 g, spiceleaf 5g, add 973g water formulation water, first will expect water boil, then boiled 2h under 100 ℃～150 ℃, add salt 100g, monosodium glutamate 10g, red chili powder 10g, white sugar 50g, obtain flavouring juice;
2, pickle the sheep neck
To become the sheep neck after sheep is slaughtered to cut, and clean with clear water, surface changes cutter 3～4 times, and changing the cutter degree of depth is 2 cm～3cm, and width is 2 cm～3cm, will change sheep neck after cutter according to pickling in flavouring juice with flavouring juice mass ratio 1:3, and 36h is pickled in refrigeration under 0～-7 ℃;
3, baking sheep neck
It is that 0.8cm～1.2cm, length are the strip sheep neck meat that 2.8cm～3.2cm, thickness are 0.5 cm～1cm that sheep neck meat is shaved and be cut into width from the neck bone, be placed on the barbecue double-edged fine-toothed comb of charcoal fire 4cm in the charcoal fire stove, the charcoal fire temperature is controlled at 200 ℃～500 ℃ baking 10min to yellowish pink golden yellow, i.e. edible; The sheep neck of having shaved meat is divided into to the block sheep neck bone that thickness is 1.5cm～1.8cm with cutter, and string is on barbecue iron prod, during baking sheep neck meat, there is the barbecue iron prod of block sheep neck bone to be placed on apart from charcoal fire 23cm place in the charcoal fire stove string and smoked 10min, after sheep neck meat has been baked, block sheep neck bone is taken off from barbecue iron prod, be placed on the barbecue double-edged fine-toothed comb and continue baking, the charcoal fire temperature is controlled at 200 ℃～500 ℃ baking 60min, makes fragrant peppery roasting sheep neck.
embodiment 3
1, preparation condiment water
Count by weight, lemon-grass 5g, kaempferia galamga 3g, Radix Codonopsis 1.5g, root of Dahurain angelica 1.5g, fennel seeds 0.5 g, anise 5g, Chinese prickly ash 1 g, aniseed 1 g, cassia bark 1.5 g, tsaoko 1g, Chinese cassia tree 1 g, spiceleaf 7g are added to 971g water formulation water, first will expect water boil, then boiled 1.5h under 100 ℃～150 ℃, add salt 10g, monosodium glutamate 100g, red chili powder 100g, white sugar 5g, obtain flavouring juice;
2, pickle the sheep neck
To become the sheep neck after sheep is slaughtered to cut, and clean with clear water, surface changes cutter 3～4 times, and changing the cutter degree of depth is 2 cm～3cm, and width is 2 cm～3cm, will change sheep neck after cutter according to pickling in flavouring juice with flavouring juice mass ratio 1:4, and 30h is pickled in refrigeration under 0～-7 ℃;
3, baking sheep neck
It is that 0.8cm～1.2cm, length are the strip sheep neck meat that 2.8cm～3.2cm, thickness are 0.5 cm～1cm that sheep neck meat is shaved and be cut into width from the neck bone, be placed on the barbecue double-edged fine-toothed comb of charcoal fire 3.5cm in the charcoal fire stove, the charcoal fire temperature is controlled at 200 ℃～500 ℃ baking 15min to yellowish pink golden yellow, i.e. edible; The sheep neck of having shaved meat is divided into to the block sheep neck bone that thickness is 1.5cm～1.8cm with cutter, and string is on barbecue iron prod, during baking sheep neck meat, there is the barbecue iron prod of block sheep neck bone to be placed on apart from charcoal fire 20 cm places in the charcoal fire stove string and smoked 15min, after sheep neck meat has been baked, block sheep neck bone is taken off from barbecue iron prod, be placed on the barbecue double-edged fine-toothed comb and continue baking, the charcoal fire temperature is controlled at 200 ℃～500 ℃ baking 45min, makes fragrant peppery roasting sheep neck.
Claims (4)
1. the preparation method of the peppery roasting sheep neck of perfume (or spice) is characterized in that:
Concrete steps are as follows:
1.1, preparation condiment water
Count by weight, it is 1000 parts of formulation water that 5 parts～8 parts of 4 parts～6 parts of lemon-grasses, 2 parts～4 parts of kaempferia galamgas, 1 part～2 parts of Radix Codonopsis, 1 part～2 parts of the roots of Dahurain angelica, 0.5 part～1 part of fennel seeds, 4 parts～6 parts of anises, 0.5 part～1 part, Chinese prickly ash, 0.5 part～1 part of aniseed, 1 part～2 parts, cassia bark, 0.5 part～1 part of tsaoko, 1 part～2 parts of Chinese cassia trees, spiceleaf are added water to the gross weight umber, boil 1h～2h, add 10 parts～100 parts of salt, 10 parts～100 parts of monosodium glutamates, 10 parts～100 parts of red chili powders, 5 parts～50 parts of white sugar, obtain flavouring juice;
1.2, pickle the sheep neck
To become the sheep neck after sheep is slaughtered to cut, and clean with clear water, surface changes cutter 3～4 times, and the sheep neck that will change after cutter is pickled in flavouring juice, and 24h～36h is pickled in refrigeration under 0～-7 ℃, and the mass ratio of described flavouring juice and sheep neck is 1:3～1:5;
1.3, baking sheep neck
It is that 0.8cm～1.2cm, length are the strip sheep neck meat that 2.8cm～3.2cm, thickness are 0.5cm～1cm that sheep neck meat is shaved and be cut into width from the neck bone, be placed on apart from baking 10min～20min on the barbecue double-edged fine-toothed comb of charcoal fire 3cm～4cm in the charcoal fire stove to yellowish pink golden yellow, i.e. edible; The sheep neck of having shaved meat is divided into to the block sheep neck bone that thickness is 1.5cm～1.8cm with cutter, and string is on barbecue iron prod, during baking sheep neck meat, there is the barbecue iron prod of block sheep neck bone to be placed on apart from charcoal fire 18 cm～23cm place in the charcoal fire stove string and smoked 10min～20min, after sheep neck meat has been baked, block sheep neck bone is taken off from barbecue iron prod, be placed on the barbecue double-edged fine-toothed comb and continue baking 30min～60min, make fragrant peppery roasting sheep neck.
2. the preparation method of the peppery roasting sheep neck of perfume (or spice) according to claim 1, it is characterized in that: when baking sheep neck meat and block sheep neck bone, the charcoal fire temperature is controlled at 200 ℃～500 ℃.
3. the preparation method of the peppery roasting sheep neck of perfume (or spice) according to claim 1, is characterized in that: while boiling, first will expect water boil, and then be boiled under 100 ℃～150 ℃.
4. the preparation method of the peppery roasting sheep neck of perfume (or spice) according to claim 1, it is characterized in that: while changing cutter, changing the cutter degree of depth is 2 cm～3cm, and width is 2 cm～3cm.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859337A (en) * | 2014-02-26 | 2014-06-18 | 陈筠 | Spice bag for eliminating smell of mutton |
| CN108236078A (en) * | 2016-12-23 | 2018-07-03 | 江苏久思乡食品科技有限公司 | A kind of mutton barbecue method of low toxicity element |
| CN109619433A (en) * | 2019-01-14 | 2019-04-16 | 昭觉县农村产业技术服务中心 | A kind of production method of river taste barbecue mutton |
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| CN1868333A (en) * | 2005-05-25 | 2006-11-29 | 韩玉岭 | Full sheep banquet, and its prepn. method |
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2013
- 2013-08-28 CN CN201310380451.8A patent/CN103431441B/en not_active Expired - Fee Related
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| CN1868333A (en) * | 2005-05-25 | 2006-11-29 | 韩玉岭 | Full sheep banquet, and its prepn. method |
| RU2308843C1 (en) * | 2006-04-27 | 2007-10-27 | Олег Иванович Квасенков | Method for production of special canned goods |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859337A (en) * | 2014-02-26 | 2014-06-18 | 陈筠 | Spice bag for eliminating smell of mutton |
| CN108236078A (en) * | 2016-12-23 | 2018-07-03 | 江苏久思乡食品科技有限公司 | A kind of mutton barbecue method of low toxicity element |
| CN109619433A (en) * | 2019-01-14 | 2019-04-16 | 昭觉县农村产业技术服务中心 | A kind of production method of river taste barbecue mutton |
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| CN103431441B (en) | 2014-07-30 |
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