CN107259373A - The preparation method that a kind of crisp-fried is roasted mutton - Google Patents
The preparation method that a kind of crisp-fried is roasted mutton Download PDFInfo
- Publication number
- CN107259373A CN107259373A CN201610207810.3A CN201610207810A CN107259373A CN 107259373 A CN107259373 A CN 107259373A CN 201610207810 A CN201610207810 A CN 201610207810A CN 107259373 A CN107259373 A CN 107259373A
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- kilograms
- mutton
- crisp
- fried
- kilogram
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 21
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 18
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 15
- 235000008397 ginger Nutrition 0.000 claims abstract description 15
- 239000003921 oil Substances 0.000 claims abstract description 14
- 235000019198 oils Nutrition 0.000 claims abstract description 14
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000013599 spices Nutrition 0.000 claims abstract description 12
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 11
- 239000008159 sesame oil Substances 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 235000019991 rice wine Nutrition 0.000 claims abstract description 9
- 244000291564 Allium cepa Species 0.000 claims abstract 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 9
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- 235000011837 pasties Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 17
- 238000003756 stirring Methods 0.000 abstract description 7
- 239000000203 mixture Substances 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 2
- 238000005554 pickling Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 13
- 241000234314 Zingiber Species 0.000 description 11
- 240000004160 Capsicum annuum Species 0.000 description 8
- 235000015067 sauces Nutrition 0.000 description 7
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 238000010257 thawing Methods 0.000 description 4
- 241000287828 Gallus gallus Species 0.000 description 2
- 241001494479 Pecora Species 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008989 cinnamomi cortex Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical group COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The present invention discloses a kind of crisp-fried and roasted mutton and preparation method thereof, belong to meat-based product process technology, it is 50 kilograms of gigot meat that it, which is formulated, 0.3~0.6 kilogram of spices, 1~2.5 kilogram of soy sauce, 2~3.5 kilograms of Shaoxing rice wine, 3~6 kilograms of sesame oil, 1.5~3 kilograms of ginger, 1.5~3 kilograms of green onion, 0.5~1.5 kilogram of monosodium glutamate, 1~2 kilogram of salt, 10~20 kilograms of starch, 4~7.5 kilograms of egg, 3.5~5 kilograms of oil, crisp fried 3~5 kilograms of powder.Above-mentioned raw materials are processed separately, mix, stir, pickling, hanging to pack after paste and sell.The technological specification of the present invention, easily operated and suitable for industrialized production, the crisp-fried that processing and fabricating goes out is roasted mutton excellent in color, crisp fragrant oiliness, rotten without gruel, and consumer, which is in, slightly to be done processing and can easily taste quality-high and inexpensive mutton food.
Description
Technical field
The present invention relates to a kind of preparation method of mutton based food, more particularly to a kind of crisp-fried of local flavour food one is baked
The preparation method of mutton.
Background technology
Sheep is one of most familiar of domestic animal of people, and mutton nature and flavor heat has functions that warm middle qi-restoratives, Appetizing spleen-tonifying, mutton food
Product are very popular, but the mutton food kind in the market for people's selection is seldom, its monotonous taste, in consumption
Without impression in the middle of person, existing mutton food preparation method is simple, and quality is uneven, is difficult to adopt industrialized production side
Formula size of the organization is produced, and is grasped because mutton cooking skill is more difficult, ordinary consumer is difficult to be in cook mutton food,
The mutton food perfect colourm smell and taste for wanting to make is good, is more difficult to.The good mutton of perfect colourm smell and taste can be easily enjoyed to make consumer be in
Food, someone, which develops, in recent years to be consumed in supermarket or the semi-finished product of the vacuum-packed mutton food of exclusive agency's sale
Person buys the rear simple operations that need to only be in, so that it may easily enjoy the good mutton food of perfect colourm smell and taste.
The content of the invention
Improve, give a kind of technological specification, it is easily operated, ensure product quality and suitable for industrialized production crisp-fried
The preparation method roasted mutton.This method processing and fabricating goes out crisp-fried and roasted mutton excellent in color, not only it is crisp it is fragrant it is oiliness, rotten without
Gruel, and it is easy to carry, be easy to preserve, be in suitable for consumer and slightly do processing and can easily enjoy, only spend seldom money can
Taste quality-high and inexpensive mutton food.
The technical scheme that the present invention is provided is：Making the formula roasted mutton of 50 kilograms of crisp-frieds is：
50 kilograms of the net gigot meat of major ingredient,
0.3~0.6 kilogram of auxiliary material spices, 1~2.5 kilogram of soy sauce, 2~3.5 kilograms of Shaoxing rice wine,
3~6 kilograms of sesame oil, 1.5~3 kilograms of ginger, 1.5~3 kilograms of green onion,
0.75~1.7 kilogram of monosodium glutamate, 1~2 kilogram of salt, 10~20 kilograms of starch,
4~7.5 kilograms of egg, 3.5~5 kilograms of oil, crisp fried 3~5 kilograms of powder.
The preparation method that this crisp-fried that the present invention is provided is roasted mutton is as follows：
(1) is cut into the bulk of 150 grammes per square metres, after green onion, ginger are cleaned, green onion segment, ginger cuts first by after the processing totally of gigot meat
Slabbing, is then put into the mutton cut, green onion, Jiang Yiqi in container；
(2) by spices, soy sauce, Shaoxing rice wine, sesame oil, monosodium glutamate, salt, mix and stir after, pour into equipped with mutton
It is sufficiently stirred for, is pickled again after mixing thoroughly 3~4 hours in container, centre is turned once again；
(3) steams drawer very hot oven on the mutton pickled to ripe rotten, and natural cooling is carried out after lower drawer；
(4) mixes starch, egg, crisp fried powder, plus appropriate water and is sufficiently stirred for into pasty state, and then oil is fallen again
Enter and stirred in paste, and be allowed to be merged rear standby；
(5) mixes the mutton after cooling and paste thoroughly, i.e., sold as commodity packaging.
In above-mentioned preparation process, the operation of each program is carried out at room temperature, and the various auxiliary materials of addition can be from market
On buy, wherein monosodium glutamate used can also be replaced with chicken powder or chickens' extract, can also add these three flavouring or simultaneously simultaneously certainly
Two kinds added in above-mentioned three kinds of flavouring；Spices used both can be the five-spice powder or cinnamomi cortex pulveratus bought from the market or
Aniseed powder, can also voluntarily be prepared；The perfume (or spice) that crisp fried powder used can also be bought with the market fries powder to replace；During modulation paste
The connotation of added appropriate water, the consumer with preliminary culinary art knowledge is readily appreciated that and grasped.By the mutton after cooling
Hang after paste, both can sporadically load in packaging bag as commodity selling, and can also have been stringed together with bamboo stick and be reloaded into bag
As commodity selling in pack, it is, of course, also possible to sporadically be sold in supermarket or franchise doors without vacuum packaging.
To extend the shelf-life of commodity, the crisp-fried after being vacuum-packed, which is roasted mutton, to be deposited in refrigerator-freezer, eaten for ease of consumer
With the material bag equipped with diligent peppery powder or luxuriant thick chilli sauce can also be put into packaging bag.Described diligent peppery powder is the cumin by grinds
Mixed with chilli powder half and half, add salt, monosodium glutamate and stir and constitute.Described luxuriant thick chilli sauce is husky by tomato
Department adds what salt, monosodium glutamate, sesame oil stirring were uniformly constituted with being fried towards fresh chilli sauce half and half in pot thoroughly, immediately.
Consumer is chosen after the crisp-fried that provides of the present invention roasts mutton, can be by the operation indicating provided in packaging bag, by strockle
Interior oil is heated to after seven~eighty per cant heat, and the mutton chop of defrosting is cooked, and fry until done, is pulled out, is cut when appearance is in golden yellow
Code enters in disk, then mixes diligent peppery powder or luxuriant thick chilli sauce seasoning dips in food.
Compared with prior art, the beneficial effects of the invention are as follows：Enrich the mutton type fast food of in the market sale
Kind, its technological specification, it is easily operated, can ensure that product quality and suitable for industrialized production, the crisp-fried that processing and fabricating goes out bakes sheep
Meat excellent in color is all good, not only it is crisp fragrant it is oiliness, rotten without gruel and easy to carry, be easy to preserve, be in slightly suitable for consumer
Quality-high and inexpensive mutton food can easily be tasted by doing processing.
Embodiment
The composition of the present invention is described in detail with reference to embodiment：
Embodiment 1
The charger sheet roasted mutton by 50 kilograms of crisp-fried, gets out net 50 kilograms of gigot meat, and 0.6 kilogram of spices, soy sauce 2.5 is public
Jin, 2.5 kilograms of Shaoxing rice wine, 3 kilograms of sesame oil, 3 kilograms of ginger, 3 kilograms of green onion, 1.3 kilograms of monosodium glutamate, 1 kilogram of salt, 15 kilograms of starch, chicken
5 kilograms of egg, 4 kilograms of oil, crisp fried 4 kilograms of powder.First by after the processing totally of gigot meat, the bulk of 150 grammes per square metres, green onion, ginger are cut into
Clean after, green onion segment, ginger is cut into sheet, and then the mutton cut, green onion, Jiang Yiqi are put into container, then by spices, soy sauce,
Shaoxing rice wine, sesame oil, monosodium glutamate, salt are mixed stir after, pour into and be sufficiently stirred in the container equipped with mutton, mixed
Pickle 3~4 hours, centre is turned once again, drawer very hot oven on the mutton pickled is steamed to ripe rotten, lower drawer is laggard again after even
Row natural cooling, starch, egg, crisp fried powder are mixed, plus appropriate water and are sufficiently stirred for into pasty state, then again
Oil is poured into stir in paste, and is allowed to be merged rear standby, finally mixes the mutton after cooling and paste thoroughly, you can do
Sold for commodity packaging.When edible, the oil in strockle can be heated to seven by consumer by the operation indicating provided in packaging bag
After~eighty per cant heat, the mutton chop of defrosting is cooked, and fry until done, is pulled out when appearance is in golden yellow, is cut code and enters in disk, then match somebody with somebody
Upper diligent peppery powder or luxuriant thick chilli sauce seasoning dip in food.
Embodiment 2
The charger sheet roasted mutton by 50 kilograms of crisp-fried, gets out net 50 kilograms of gigot meat, and 0.3 kilogram of spices, soy sauce 1.75 is public
Jin, 3.5 kilograms of Shaoxing rice wine, 6 kilograms of sesame oil, 1.5 kilograms of ginger, 1.5 kilograms of green onion, 1.7 kilograms of monosodium glutamate, 2 kilograms of salt, starch 10 is public
Jin, 4 kilograms of egg, 3.5 kilograms of oil, crisp fried 3 kilograms of powder.It is first that the processing of gigot meat is clean, the bulk of 150 grammes per square metres is cut into,
After green onion, ginger are cleaned, green onion segment, ginger is cut into sheet, and then mutton, green onion, ginger are put into container, then by spices, soy sauce, Shaoxing
Wine, sesame oil, monosodium glutamate, salt are mixed and stirred for uniformly, pouring into and being sufficiently stirred in the container equipped with mutton, pickled again after mixing thoroughly
3~4 hours, centre was turned once again, and drawer very hot oven on the mutton pickled is steamed to ripe rotten, natural cooling is carried out after lower drawer,
Starch, egg, crisp fried powder are mixed, plus appropriate water and are sufficiently stirred for into pasty state, then oil is poured into paste again and stirs equal
It is even, and it is allowed to standby after fusion, finally the mutton after cooling and paste are mixed thoroughly, you can sold as commodity packaging.When edible,
Oil in strockle can be heated to seven~eighty per cant heat, the mutton chop of defrosting by consumer by the operation indicating provided in packaging bag
Cooking, fry until done, appearance in it is golden yellow when pull out, be cut code and enter in disk, then mix diligent peppery powder or luxuriant thick chilli sauce seasoning dips in food i.e.
Can.
Embodiment 3
The charger sheet roasted mutton by 50 kilograms of crisp-fried, gets out net 50 kilograms of gigot meat, 0.5 kilogram of spices, 1 kilogram of soy sauce,
2 kilograms of Shaoxing rice wine, 5 kilograms of sesame oil, 2 kilograms of ginger, 2 kilograms of green onion, 0.75 kilogram of monosodium glutamate, 1.5 kilograms of salt, 20 kilograms of starch, egg
7.5 kilograms, 5 kilograms of oil, crisp fried 5 kilograms of powder.Its preparation method is identical with example 1 and example 2.
When edible, the oil in strockle can be heated to seven~eighty per cant heat by consumer by the operation indicating provided in packaging bag
Afterwards, the mutton chop of defrosting being cooked, fry until done, appearance in it is golden yellow when pull out, be cut code and enter in disk, then mix diligent peppery powder or
Luxuriant thick chilli sauce seasoning dips in food.
Claims (1)
1. the preparation method that a kind of crisp-fried is roasted mutton, it is characterised in that be made up of the following steps：(1) is first handled gigot meat
After clean, be cut into the bulk of 150 grammes per square metres, after green onion, ginger are cleaned, green onion segment, ginger is cut into sheet, then the mutton cut,
Green onion, Jiang Yiqi are put into container；(2) spices, soy sauce, Shaoxing rice wine, sesame oil, monosodium glutamate, salt are mixed and stirred by
Afterwards, pour into and be sufficiently stirred in the container equipped with mutton, pickled again after mixing thoroughly 3~4 hours, centre is turned once again；
(3) steams drawer very hot oven on the mutton pickled to ripe rotten, and natural cooling is carried out after lower drawer；(4) is by starch, egg, crisp fried
Powder is mixed, plus appropriate water and is sufficiently stirred for into pasty state, and then oil is poured into again and stirred in paste, and is allowed to melt
It is combined rear standby；(5) mixes the mutton after cooling and paste thoroughly, i.e., sold as commodity packaging；Wherein often make 50 public
The formula roasted mutton of jin crisp-fried is：50 kilograms of the net gigot meat of major ingredient, 0.3~0.6 kilogram of auxiliary material spices, soy sauce 1~2.5
Kilogram, 2~3.5 kilograms of Shaoxing rice wine, 3~6 kilograms of sesame oil, 1.5~3 kilograms of ginger, 1.5~3 kilograms of green onion, monosodium glutamate 0.75~1.7 is public
Jin, 1~2 kilogram of salt, 10~20 kilograms of starch, 4~7.5 kilograms of egg, 3.5~5 kilograms of oil, crisp fried 3~5 kilograms of powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610207810.3A CN107259373A (en) | 2016-04-06 | 2016-04-06 | The preparation method that a kind of crisp-fried is roasted mutton |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610207810.3A CN107259373A (en) | 2016-04-06 | 2016-04-06 | The preparation method that a kind of crisp-fried is roasted mutton |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107259373A true CN107259373A (en) | 2017-10-20 |
Family
ID=60051937
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610207810.3A Pending CN107259373A (en) | 2016-04-06 | 2016-04-06 | The preparation method that a kind of crisp-fried is roasted mutton |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107259373A (en) |
-
2016
- 2016-04-06 CN CN201610207810.3A patent/CN107259373A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171020 |
|
| WD01 | Invention patent application deemed withdrawn after publication |