CN106722283A - The preparation method that ecosystem hand grabs mutton chop - Google Patents
The preparation method that ecosystem hand grabs mutton chop Download PDFInfo
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- CN106722283A CN106722283A CN201611090766.9A CN201611090766A CN106722283A CN 106722283 A CN106722283 A CN 106722283A CN 201611090766 A CN201611090766 A CN 201611090766A CN 106722283 A CN106722283 A CN 106722283A
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Abstract
The present invention relates to the preparation method that a kind of ecosystem hand grabs mutton chop, belong to mutton preparing technical field.Methods described is as follows：(1) Feedstock treating：It is put into container after mutton chop is processed, is brewed 10~15 minutes, washed 2~3 minutes after pulling out, draining is stand-by；(2) blanching：Cold water is put into pot, is boiled being put into through the mutton chop after step (1) Feedstock treating, remove offscum, pull mutton chop out standby；(3) mutton chop is cooked：Cold water is added again in pot, is put into through the mutton chop after step (2) blanching, be boiled by fire, remove offscum, then, shallot, ginger, Chinese prickly ash, smothered with 23 hours are put into, the mutton chop sabot for processing serves instant, and sheep soup individually holds, and is served together with mutton chop.The method of the invention, it is simple to operate；It is fresh and tender that obtained ecosystem hand grabs mutton chop mouthfeel, and taste stabilization, mutton chop meat fiber is thinner, delicious meat, and genuine without food additives, fat content is low, green health.
Description
Technical field
The present invention relates to the preparation method that a kind of ecosystem hand grabs mutton chop, belong to mutton preparing technical field.
Background technology
Mutton is one of meat for generally being liked by people.Mutton meat is similar to beef, but meat flavour is denseer；Mutton is compared with pig
The meat of meat is more delicate, and the fat, cholesterol level compared with pork and beef are few.Mutton can drive chill, body can be mended again, to one
As cough due to wind-cold evil, chronic bronchitis, cold of insufficiency type asthma, deficiency of the kidney impotence, belly crymodynia, physically weak cold, soreness and weakness of waist and knees, it is lean and haggard,
Qi-blood deficiency, after being ill or empty all the empty shapes such as lose of postpartum body have treatment and help effect；Mutton be most appropriate to winter eat,
Therefore it is referred to as winter tonic, Deep popular.Li Shizhen (1518-1593 A.D.) exists《Compendium of Materia Medica》In point out：" mutton can warm up middle qi-restoratives, bowl spares benefit
Gas, body-building of whetting the appetite, kidney-nourishing gas supports courage improving eyesight, controls consumptive disease cold, general debility ".
With the improvement of living standards, requirement more and more higher of the people to diet, to the taste requirements of mutton also increasingly
Height, traditional mutton product much can not meet people to cuisines, taste, nutrition demand.At present, the mutton chop that in the market is released
Product, its mutton still continues to use traditional production method, and inconvenient, the random big, taste that operates is unstable, mutton chop meat fiber
Relatively thick, mouthfeel is stiff, and smell of mutton is heavier, has a strong impact on edible mouthfeel and taste.
The content of the invention
In view of the shortcomings of the prior art, it is an object of the invention to provide the preparation method that a kind of ecosystem hand grabs mutton chop, behaviour
Make simple, obtained ecosystem hand grabs that mutton chop mouthfeel is fresh and tender, and taste stabilization, mutton chop meat fiber is thinner, delicious meat, without food
Product additive, genuine, fat content is low, green health.
The preparation method that ecosystem hand of the present invention grabs mutton chop, comprises the following steps：
(1) Feedstock treating：It is put into container after mutton chop is processed, is brewed 10~15 minutes with running water, 2 is washed after pulling out
~3 minutes, draining was stand-by；
(2) blanching：Cold water is put into pot, is boiled being put into through the mutton chop after step (1) Feedstock treating, remove offscum, dragged for
Go out mutton chop standby；
(3) mutton chop is cooked：Cold water is added again in pot, is put into through the mutton chop after step (2) blanching, be boiled by fire, remove
Offscum, then, is put into shallot, ginger, Chinese prickly ash, smothered with 2-3 hours, the mutton chop sabot for processing serve it is instant, with band condiments：Taste
The spiced salt, sesame salt, paprika, cumin powder and first green onion end, sheep soup individually hold, are served together with mutton chop, sheep Tonga refined salt, pepper
Powder and caraway end.
Wherein：
In step (1), described mutton chop is selected from the pure black goat in 2-3 Yimeng Mountain Areas.Because the chevons of less than 2 years are fine
Dimension is relatively thin, and the mutton chop taste and sense organ being cooked have certain defect.The standard of this selection raw material is than traditional mutton chop preparation method
It is more exquisite, strict, the difference of taste and sense organ is preferably avoided, and also product has more preferably taste and mouthfeel.
In step (1), described mutton chop processing criterion is：4-6cm wide, 10-12cm long.
Step (1) eliminates most impurity and blood stains, has fully ensured that the delicious degree of mutton chop meat, and removes portion
Divide smell of mutton, grab mutton chop for the hand for making high-quality and lay the foundation.
Step (2) removes offscum, effectively maintains the genuineness of sheep soup, it is ensured that the deliciousness and pure color of sheep soup,
Soup is creamy white, and is commonly called as milk soup, and there is milk soup warm stomach to go the special efficacys such as cold air.Make mutton chop pretreatment work completeer by above technology
U.S. is more perfect.
Step (3) further removes offscum, blood stains and fat more fully in removal mutton chop, is effectively reduced eater couple
The intake of saturated fatty acid, as far as possible avoid harm of the fat to people at highest risk.Only increase most Tradition condiment in soup, do not add
With food additives, smell of mutton can be effectively removed, the fresh perfume (or spice) of mutton chop is kept again, preferably ensure that mutton chop is pure natural, Normal juice,
The mouthfeel and delicious degree of original flavor, it is ensured that healthy, the green characteristic of product, the health of mutton chop is in turn ensure that by these making
And the unique feature of foodsafety.Smothered with 2-3 hours, occur that meat is stiff if the time boiled is too short, boil when
Between it is long easily occur meat bone separation, influence mouthfeel and sense organ, hold mutton chop the boiling process time control, while can fill again
Divide and the nutritional ingredient of mutton chop is decomposited to come.
It is of the invention to make crucial：Sheep soup is creamy white, and keeps the original fresh fragrance of sheep soup, than traditional sheep soup more
With characteristic.
The preparation method of the described taste spiced salt is as follows：
(1) capsicum fragrance is fried out with the small torch salt of iron pan, paprika, puts spare after cool, i.e. dispensing A；
(2) big green onion end, garlic granule excessively it is fried go out fragrance, drip to the greatest extent oil, put spare after cool, i.e. dispensing B；
(3) after mixing dispensing A, dispensing B, add star aniseed powder, monosodium glutamate, pepper powder to mix thoroughly, obtain the taste spiced salt.
The taste spiced salt uses homemade, with advantages below：One is fresh, and the taste spiced salt should not be put long, and raw materials used is then
, with system with；Two is clean；Three is more fragrant strong smell.
The dispensing that manufacturing process is used, needs to use per 2-2.5kg mutton chops：
100-150 grams of shallot, 80-100 grams of ginger, 10-15 grams of Chinese prickly ash, 100-150 grams of sesame salt, 50-80 grams of paprika, taste
100-150 grams of the spiced salt, 50-100 grams of cumin powder, 200-250 grams of first green onion end, 10-25 grams of caraway end, 10-15 grams of pepper powder, refined salt
5-10 grams.
In sum, beneficial effects of the present invention are as follows：
1st, preparation method of the present invention, simple to operate.
2nd, the obtained ecosystem hand of the present invention grabs that mutton chop mouthfeel is fresh and tender, and taste stabilization, mutton chop meat fiber is thinner, and meat is fresh
U.S., genuine without food additives, fat content is low, green health.
Specific embodiment
With reference to embodiment, the present invention will be further described.
Embodiment 1
The preparation method that described ecosystem hand grabs mutton chop, comprises the following steps：
(1) Feedstock treating：It is put into container after 2kg mutton chops are processed as into 4-6cm wide, 10-12cm fritters long, uses running water
Uninterruptedly brew 10 minutes, washed 2 minutes after pulling out, draining is stand-by；
(2) blanching：Cold water is put into pot, is boiled being put into through the mutton chop after step (1) Feedstock treating, multiple skimming, directly
To offscum removal, mutton chop is pulled out standby；
(3) mutton chop is cooked：Cold water is added again in pot, is put into through the mutton chop after step (2) blanching, be boiled by fire, remove
Offscum, then, is put into shallot, ginger, Chinese prickly ash, smothered with 2 hours, the mutton chop sabot for processing serve it is instant, with band condiments：Taste green pepper
Salt, sesame salt, paprika, cumin powder and first green onion end, sheep soup individually hold, are served together with mutton chop, sheep Tonga refined salt, pepper powder
With caraway end.
Mutton chop is selected from 2 years pure black goats in Yimeng Mountain Areas.
Manufacturing process shares dispensing：
100 grams of shallot, 80 grams of ginger, 10 grams of Chinese prickly ash, 100 grams of sesame salt, 50 grams of paprika, 100 grams of the taste spiced salt, cumin powder 50
Gram, 200 grams of first green onion end, 10 grams of caraway end, 10 grams of pepper powder, 5 grams of refined salt.
Embodiment 2
The preparation method that described ecosystem hand grabs mutton chop, comprises the following steps：
(1) Feedstock treating：It is put into container after 2.5kg mutton chops are processed as into 4-6cm wide, 10-12cm fritters long, with originally
Water is uninterruptedly brewed 13 minutes, is washed 2.5 minutes after pulling out, and draining is stand-by；
(2) blanching：Cold water is put into pot, is boiled being put into through the mutton chop after step (1) Feedstock treating, multiple skimming, directly
To offscum removal, mutton chop is pulled out standby；
(3) mutton chop is cooked：Cold water is added again in pot, is put into through the mutton chop after step (2) blanching, be boiled by fire, remove
Offscum, then, is put into shallot, ginger, Chinese prickly ash, smothered with 2.5 hours, the mutton chop sabot for processing serve it is instant, with band condiments：Taste
The spiced salt, sesame salt, paprika, cumin powder and first green onion end, sheep soup individually hold, are served together with mutton chop, sheep Tonga refined salt, pepper
Powder and caraway end.
Mutton chop is selected from 2.5 years pure black goats in Yimeng Mountain Areas.
Manufacturing process shares dispensing：
125 grams of shallot, 90 grams of ginger, 13 grams of Chinese prickly ash, 125 grams of sesame salt, 65 grams of paprika, 125 grams of the taste spiced salt, cumin powder 75
Gram, 225 grams of first green onion end, 17.5 grams of caraway end, 12.5 grams of pepper powder, 7 grams of refined salt
Embodiment 3
The preparation method that described ecosystem hand grabs mutton chop, comprises the following steps：
(1) Feedstock treating：It is put into container after 2.5kg mutton chops are processed as into 4-6cm wide, 10-12cm fritters long, with originally
Water is uninterruptedly brewed 15 minutes, is washed 3 minutes after pulling out, and draining is stand-by；
(2) blanching：Cold water is put into pot, is boiled being put into through the mutton chop after step (1) Feedstock treating, multiple skimming, directly
To offscum removal, mutton chop is pulled out standby；
(3) mutton chop is cooked：Cold water is added again in pot, is put into through the mutton chop after step (2) blanching, be boiled by fire, remove
Offscum, then, is put into shallot, ginger, Chinese prickly ash, smothered with 3 hours, the mutton chop sabot for processing serve it is instant, with band condiments：Taste green pepper
Salt, sesame salt, paprika, cumin powder and first green onion end, sheep soup individually hold, are served together with mutton chop, sheep Tonga refined salt, pepper powder
With caraway end.
Mutton chop is selected from 3 years pure black goats in Yimeng Mountain Areas.
Manufacturing process shares dispensing：
150 grams of shallot, 100 grams of ginger, 15 grams of Chinese prickly ash, 150 grams of sesame salt, 80 grams of paprika, 150 grams of the taste spiced salt, cumin powder
100 grams, 250 grams of first green onion end, 25 grams of caraway end, 15 grams of pepper powder, 10 grams of refined salt.
Claims (4)
1. the preparation method that a kind of ecosystem hand grabs mutton chop, it is characterised in that：Comprise the following steps：
(1) Feedstock treating：It is put into container after mutton chop is processed, is brewed 10~15 minutes with running water, 2~3 is washed after pulling out
Minute, draining is stand-by；
(2) blanching：Cold water is put into pot, is boiled being put into through the mutton chop after step (1) Feedstock treating, remove offscum, pull sheep out
Row is standby；
(3) mutton chop is cooked：Cold water is added again in pot, is put into through the mutton chop after step (2) blanching, be boiled by fire, remove offscum,
Then, be put into shallot, ginger, Chinese prickly ash, smothered with 2-3 hours, the mutton chop sabot for processing serve it is instant, with band condiments：The taste spiced salt,
Sesame salt, paprika, cumin powder and first green onion end, sheep soup individually hold, are served together with mutton chop, sheep Tonga refined salt, pepper powder and
Caraway end.
2. the preparation method that ecosystem hand according to claim 1 grabs mutton chop, it is characterised in that：In step (1), mutton chop choosing
From the pure black goat in 2-3 Yimeng Mountain Areas.
3. the preparation method that ecosystem hand according to claim 1 grabs mutton chop, it is characterised in that：In step (1), mutton chop adds
Work standard is：4-6cm wide, 10-12cm long.
4. the preparation method that ecosystem hand according to claim 1 grabs mutton chop, it is characterised in that：The preparation method of the taste spiced salt
It is as follows：
(1) capsicum fragrance is fried out with the small torch salt of iron pan, paprika, puts spare after cool, i.e. dispensing A；
(2) big green onion end, garlic granule excessively it is fried go out fragrance, drip to the greatest extent oil, put spare after cool, i.e. dispensing B；
(3) after mixing dispensing A, dispensing B, add star aniseed powder, monosodium glutamate, ground pepper to mix thoroughly, obtain the taste spiced salt.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611090766.9A CN106722283A (en) | 2016-11-30 | 2016-11-30 | The preparation method that ecosystem hand grabs mutton chop |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611090766.9A CN106722283A (en) | 2016-11-30 | 2016-11-30 | The preparation method that ecosystem hand grabs mutton chop |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109924428A (en) * | 2019-04-15 | 2019-06-25 | 北京西贝一村餐饮管理有限公司 | A kind of production method that hand takes off meat |
| CN114027457A (en) * | 2021-11-16 | 2022-02-11 | 中国肉类食品综合研究中心 | Mutton grabbed by hands and preparation method thereof |
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| CN1915088A (en) * | 2006-09-07 | 2007-02-21 | 银川伊布拉欣清真食品有限公司 | Method for preparing hand-grasping mutton |
| CN104489710A (en) * | 2014-12-23 | 2015-04-08 | 宁夏大学 | Preparation method of islamic boiled mutton |
| CN105747122A (en) * | 2016-02-25 | 2016-07-13 | 杨孙虎 | Mutton eaten with hands and preparation method thereof |
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2016
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Patent Citations (3)
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| CN1915088A (en) * | 2006-09-07 | 2007-02-21 | 银川伊布拉欣清真食品有限公司 | Method for preparing hand-grasping mutton |
| CN104489710A (en) * | 2014-12-23 | 2015-04-08 | 宁夏大学 | Preparation method of islamic boiled mutton |
| CN105747122A (en) * | 2016-02-25 | 2016-07-13 | 杨孙虎 | Mutton eaten with hands and preparation method thereof |
Non-Patent Citations (2)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109924428A (en) * | 2019-04-15 | 2019-06-25 | 北京西贝一村餐饮管理有限公司 | A kind of production method that hand takes off meat |
| CN114027457A (en) * | 2021-11-16 | 2022-02-11 | 中国肉类食品综合研究中心 | Mutton grabbed by hands and preparation method thereof |
| CN114027457B (en) * | 2021-11-16 | 2024-01-12 | 中国肉类食品综合研究中心 | Hand-held mutton and preparation method thereof |
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| TA01 | Transfer of patent application right |
Effective date of registration: 20171011 Address after: Yiyuan County Economic Development Zone 256100 Shandong city of Zibo province (county Yihe Road No. 1329) Applicant after: Shandong Heli Chemical Co., Ltd. Address before: 256100 Yiyuan City, Zibo Province, east wind road, No., No. 36 Applicant before: SHANDONG LIAHERD CHEMICAL INDUSTRY CO., LTD. |
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Application publication date: 20170531 |
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