CN104621582A - Braised skin-on mutton and preparation method thereof - Google Patents
Braised skin-on mutton and preparation method thereof Download PDFInfo
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- CN104621582A CN104621582A CN201510034420.6A CN201510034420A CN104621582A CN 104621582 A CN104621582 A CN 104621582A CN 201510034420 A CN201510034420 A CN 201510034420A CN 104621582 A CN104621582 A CN 104621582A
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Abstract
The invention discloses a braised skin-on mutton which is prepared from the following active ingredients: 1000g of mutton with skin, 4000g of salad oil, 50g of soybean paste, 10g of ginger powder, 10g of spices, 5g of thirteen spices, 3g of Chinese angelica powder, 5g of white pepper powder, 10g of white sugar, 5g of salt, 200g of sheep bone soup, and 10g of aginomoto. The braised skin-on mutton has the beneficial effects that the preparation method is simple and easy, and is suitable for large-scale and factorized production mode, the nutritional value of the mutton can be maintained to greater extent, the taste is unified, and the appearance is attractive, and therefore, the braised skin-on mutton has high nutrition values and economic values.
Description
Technical field
The present invention relates to food technology field, concrete, relate to a kind of belt leather mutton braised in soy sauce and preparation method thereof.
Background technology
Mutton contains rich in protein, fat, simultaneously also containing vitamin B1, B2 and mineral calcium, phosphorus, potassium, iodine etc., has very high nutritive value.Therefore, edible mutton has very large benefit to human body.But the method for existing culinary art mutton also exists some shortcomings, this makes to make good use of the nutritive value in mutton fully, also could not make simultaneously mutton can receive by more people edible.
For the Related Technical Issues existed in prior art, at present effective solution is not yet proposed.
Summary of the invention
For problem described above, the invention provides a kind of braised in soy sauce belt leather mutton and preparation method thereof, effectively can make the nutritive value keeping mutton to a greater extent, and make mutton more meet the taste of more people, receive by more people edible.
For realizing above-mentioned technical purpose, technical scheme of the present invention is achieved in that
A kind of belt leather mutton braised in soy sauce, is made up of the raw material of following component: belt leather mutton 1000g, salad oil 4000g, soya sauce 50g, ginger powder 10g, bold girls 10g, 13 fragrant 5g, angelica powder 3g, white pepper powder 5g, white sugar 10g, salt 5g, sheep bone soup 2000g and monosodium glutamate 10g.
Further, described belt leather mutton is the adult sheep mutton of South Africa Du Bo sheep and Small-fat-tail sheep hybridization.
A preparation method for belt leather mutton braised in soy sauce, comprises the steps:
1) select adult sheep to slaughter to shed, then use thermal-flame torch firing once to remove the fine hair on sheepskin surface;
2) the belt leather mutton 1000g clear water after torch firing is cleaned, then the belt leather mutton after cleaning is carried out urgency and freezes;
3) the belt leather mutton mechanical dissection after anxious freezing is become the even square belt leather mutton chop of 4.5cm × 4.5cm size, and the belt leather mutton chop after segmentation is placed in the clear water of flowing soaks some hours;
4) in pot, pour salad oil 4000g into, burn and to uniform temperature, to put belt leather mutton chop into explode and become golden yellow to pull out to it;
5) by the belt leather mutton chop continuation salad oil frying after fried, first oil is heated when frying, when putting into soya sauce 50g, ginger powder 10g, bold girls 10g, 13 fragrant 5g, angelica powder 3g, white pepper powder 5g, white sugar 10g and salt 5g after oily heat wherein, frying the belt leather mutton chop moderate heat after adding above-mentioned exploding after perfume (or spice) until it and evenly painting;
6) after the colouring of belt leather mutton chop, adding sheep bone soup 2000g wherein to boiling, boiling the temperature autoclaving 15 minutes of rear use 108 DEG C;
7) last, the belt leather mutton after autoclaving is poured in pot and adds monosodium glutamate receipts juice.
Further, the temperature of the thermal-flame in described step 1) is 800 DEG C.
Further, the soak time in described step 3) is 2 hours.
Further, the salad oil temperature in described step 4) is 150 DEG C.
Beneficial effect of the present invention is: preparation method disclosed by the invention is simple; be suitable for the production model of scale, batch production; can keep the nutritive value of mutton to a greater extent, and taste is unified, good looking appearance, therefore has high nutritive value and economic worth simultaneously.
Detailed description of the invention
Be clearly and completely described the technical scheme in the embodiment of the present invention below, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, the every other embodiment that those of ordinary skill in the art obtain, all belongs to the scope of protection of the invention.
According to embodiments of the invention, provide a kind of belt leather mutton braised in soy sauce, be made up of the raw material of following component: belt leather mutton 1000g, salad oil 4000g, soya sauce 50g, ginger powder 10g, bold girls 10g, 13 fragrant 5g, angelica powder 3g, white pepper powder 5g, white sugar 10g, salt 5g, sheep bone soup 2000g and monosodium glutamate 10g.
Further, described belt leather mutton is the adult sheep mutton of South Africa Du Bo sheep and Small-fat-tail sheep hybridization.
According to embodiments of the invention, provide a kind of preparation method of belt leather mutton braised in soy sauce, comprise the steps:
1) select adult sheep to slaughter to shed, then use thermal-flame torch firing once to remove the fine hair on sheepskin surface;
2) the belt leather mutton 1000g clear water after torch firing is cleaned, then the belt leather mutton after cleaning is carried out urgency and freezes;
3) the belt leather mutton mechanical dissection after anxious freezing is become the even square belt leather mutton chop of 4.5cm × 4.5cm size, and the belt leather mutton chop after segmentation is placed in the clear water of flowing soaks some hours;
4) in pot, pour salad oil 4000g into, burn and to uniform temperature, to put belt leather mutton chop into explode and become golden yellow to pull out to it;
5) by the belt leather mutton chop continuation salad oil frying after fried, first oil is heated when frying, when putting into soya sauce 50g, ginger powder 10g, bold girls 10g, 13 fragrant 5g, angelica powder 3g, white pepper powder 5g, white sugar 10g and salt 5g after oily heat wherein, frying the belt leather mutton chop moderate heat after adding above-mentioned exploding after perfume (or spice) until it and evenly painting;
6) after the colouring of belt leather mutton chop, adding sheep bone soup 2000g wherein to boiling, boiling the temperature autoclaving 15 minutes of rear use 108 DEG C;
7) last, the belt leather mutton after autoclaving is poured in pot and adds monosodium glutamate receipts juice.
Further, the temperature of the thermal-flame in described step 1) is 800 DEG C.
Further, the soak time in described step 3) is 2 hours.
Further, the salad oil temperature in described step 4) is 150 DEG C.
During embody rule:
Embodiment:
1) select the adult sheep of South Africa Du Bo sheep and Small-fat-tail sheep hybridization to slaughter and shed, and once remove the fine hair on most sheepskin surface with the thermal-flame torch firing of 800 DEG C;
2) the mutton clear water after torch firing is cleaned and carried out urgency freeze;
3) the mutton mechanical dissection after anxious freezing is become the even square belt leather mutton chop of 4.5cm × 4.5cm size, the heavy 1000g of belt leather mutton chop of this size, and the belt leather mutton chop after segmentation is placed in the clear water of flowing soaks 2 hours;
4) in pot, pour the rusting to 150 DEG C of 4000g salad into, then the belt leather mutton chop after soaking is put into and explode into golden yellow and pull out;
5) by the belt leather mutton chop continuation salad oil frying after fried, first by salad rusting heat before frying, put into the belt leather mutton chop moderate heat after exploding after then putting into 50g soya sauce, 10g ginger powder, 10g bold girls, 5g 13 perfume, 3g angelica powder, 5g white pepper powder, 10g white sugar and 5g salt stir-fry perfume (or spice) and fry even colouring;
6) add 2000g sheep bone soup and boil after the colouring of belt leather mutton chop, boil rear continuation autoclaving 15 minutes at the temperature of 108 DEG C;
7) last, the belt leather mutton chop after autoclaving is poured in pot and receive juice with monosodium glutamate 10g.
In sum; by means of the technical solution of the present invention; preparation method disclosed by the invention is simple; be suitable for the production model of scale, batch production; the nutritive value of mutton can be kept to a greater extent simultaneously; and taste is unified, good looking appearance, therefore has high nutritive value and economic worth.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (6)
1. a belt leather mutton braised in soy sauce, it is characterized in that, be made up of the raw material of following component: belt leather mutton 1000g, salad oil 4000g, soya sauce 50g, ginger powder 10g, bold girls 10g, 13 fragrant 5g, angelica powder 3g, white pepper powder 5g, white sugar 10g, salt 5g, sheep bone soup 2000g and monosodium glutamate 10g.
2. belt leather mutton braised in soy sauce according to claim 1, is characterized in that, described belt leather mutton is the adult sheep mutton of South Africa Du Bo sheep and Small-fat-tail sheep hybridization.
3. the preparation method of belt leather mutton braised in soy sauce according to claim 1, is characterized in that, comprise the steps:
Select adult sheep to slaughter to shed, then use thermal-flame torch firing once to remove the fine hair on sheepskin surface;
Belt leather mutton 1000g clear water after torch firing is cleaned, then the belt leather mutton after cleaning is carried out urgency and freezes;
Belt leather mutton mechanical dissection after anxious freezing is become the even square belt leather mutton chop of 4.5cm × 4.5cm size, and the belt leather mutton chop after segmentation is placed in the clear water of flowing soaks some hours;
In pot, pour salad oil 4000g into, burn and to uniform temperature, to put belt leather mutton chop into explode and become golden yellow to pull out to it;
By the belt leather mutton chop continuation salad oil frying after fried, first oil is heated when frying, when putting into 50g soya sauce, 10g ginger powder, 10g bold girls, 5g 13 perfume, 3g angelica powder, 5g white pepper powder, 10g white sugar and 5g salt after oily heat wherein, frying the belt leather mutton chop moderate heat after adding above-mentioned exploding after perfume (or spice) until it and evenly painting;
After the colouring of belt leather mutton chop, adding sheep bone soup 2000g wherein to boiling, boiling the temperature autoclaving 15 minutes of rear use 108 DEG C;
Finally, the belt leather mutton after autoclaving is poured in pot add monosodium glutamate 10g receive juice.
4. the preparation method of belt leather mutton braised in soy sauce according to claim 3, is characterized in that, the temperature of the thermal-flame in described step 1) is 800 DEG C.
5. the preparation method of belt leather mutton braised in soy sauce according to claim 3, is characterized in that, the soak time in described step 3) is 2 hours.
6. the preparation method of belt leather mutton braised in soy sauce according to claim 3, is characterized in that, the salad oil temperature in described step 4) is 150 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510034420.6A CN104621582A (en) | 2015-01-23 | 2015-01-23 | Braised skin-on mutton and preparation method thereof |
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| CN201510034420.6A CN104621582A (en) | 2015-01-23 | 2015-01-23 | Braised skin-on mutton and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02200159A (en) * | 1989-01-30 | 1990-08-08 | Sumitomo Seika Chem Co Ltd | Composition for aromatized food |
| 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 |
| 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 |
-
2015
- 2015-01-23 CN CN201510034420.6A patent/CN104621582A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02200159A (en) * | 1989-01-30 | 1990-08-08 | Sumitomo Seika Chem Co Ltd | Composition for aromatized food |
| 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 |
| 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 |
Non-Patent Citations (1)
| Title |
|---|
| 孙晓鹏等: "《第一厨娘家常川菜》", 30 April 2014, 吉林科学技术出版社 * |
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Application publication date: 20150520 |