CN109221955A - roast whole lamb - Google Patents
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- CN109221955A CN109221955A CN201811158611.3A CN201811158611A CN109221955A CN 109221955 A CN109221955 A CN 109221955A CN 201811158611 A CN201811158611 A CN 201811158611A CN 109221955 A CN109221955 A CN 109221955A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The invention belongs to food processing technology field, it is related to a kind of roast whole lamb and preparation method thereof.The production method, comprising: (1) processing is passed through in selection and the chimera cleaned up is cut as major ingredient, and inside and outside chimera；(2) by chimera external application seasoning rubbing 20~after forty minutes, then by chimera be put into added with seasoning dish water in pickle 2.5~3.5 hours；(3) chimera after will be marinated is fixed on grill, and sesame oil is painted inside and outside chimera；(4) chimera is baked in oven, when chimera be baked to eight points it is ripe or when nine points ripe, spread toppings on chimera surface, until baking, obtain roast whole lamb.Using the present invention, seasoning can adequately Titian mention it is fresh, go deodorization of having a strong smell, the traditional Chinese medicinal components in seasoning can promote nutritive value, and roasted lamb appearance is golden yellow glossy brown and crisp, internal Fresh & Tender in Texture tasty, mutton taste and nourishing effects with faint scent.
Description
Technical field
The invention belongs to food processing technology field, it is related to a kind of roast whole lamb and preparation method thereof.
Background technique
Roast whole lamb is a kind of characteristic meat dish, often by roasted mode after first pickling, whole lamb is processed mature.
During processing roast whole lamb, marinated seasoning, marinated mode and the roasted method etc. used, all to roast whole lamb
Taste mouthfeel has important influence.In existing roast whole lamb, some only pickle not spreading powder, or do not pickle, after waiting bakings good
Seasoning powder is spread again, so that curing process is not enough, seasoning, which also fails to sufficiently to play the role of Titian to propose fresh deodorization, to be gone to have a strong smell；Together
When, roasted technique is not enough investigated and system, so that roast whole lamb is easy to appear scorched outside and underdone inside, meat and crosses the not good enough feelings of mouthfeel of waiting for a long time
Condition is unable to fully meet a persons sponging on an aristocrat for dish quality increasingly higher demands.
Summary of the invention
The purpose of the present invention is to provide a kind of roast whole lambs, sufficiently pickle using selected salting seasoning, processing
Roast whole lamb mutton taste full of nutrition, with faint scent.
The object of the invention is also to provide a kind of production methods of roast whole lamb, repeatedly marinated and sufficiently tasty, processing
Roast whole lamb bright yellow color, outside are brown and crisp, internal fresh and tender.
The technical solution of present invention solution above-mentioned technical problem are as follows:
A kind of production method of roast whole lamb, includes the following steps:
(1) processing is passed through in selection and the chimera cleaned up is cut as major ingredient, and inside and outside chimera；Wherein, it is cut
Process are as follows: fleshy hypertrophy place scratches 3 to 6 edges of a knife respectively on the inside of tenterloin two sides and foreleg, back leg in sheep tripe thorax with knife；
(2) by chimera external application seasoning rubbing 20~after forty minutes, then by chimera be put into added with seasoning dish water in salt down
System 2.5~3.5 hours；Wherein, seasoning includes salt, onion parts, dried ginger slice, Chinese prickly ash, soy sauce, fennel seeds end, sesame oil, cassia bark, perfume (or spice)
Leaf, tsaoko, cloves, husky ginger, dried orange peel, Amomum cardamomum, fennel seeds seed, lemon-grass, fragrant sand, the root of Dahurain angelica, Radix Angelicae Sinensis, Radix Codonopsis, Radix Astragali, illiciumverum；
Seasoning green vegetable bun includes onion silk, onion silk, fresh ginger-chip；
(3) chimera after will be marinated is fixed on grill, and sesame oil is painted inside and outside chimera；
(4) chimera is baked in oven, when chimera be baked to eight points it is ripe or when nine points ripe, spread on chimera surface
Toppings obtain roast whole lamb until baking；Wherein, the temperature of cooking process is 250 DEG C~300 DEG C, the time is 80~100 points
Clock；Toppings include salt, pepper powder, paprika, vanilla powder, monosodium glutamate face, pepper powder；In cooking process, when chimera be baked to
Six points it is ripe or medium when, chimera is cut and brush sesame oil again, and entire cooking process 2~4 sesame oil of brush；
(5) roast whole lamb is put into purpose-made pallet, and native celery and caraway is laid on chimera, mix dedicated knife and fork, then
The spiced salt, flour paste, booth cake, green onion silk, cucumber silk are respectively put into disk, served together.
A kind of roast whole lamb, the raw material including following mass fraction:
Major ingredient: 9000~11000 parts of chimera；
Seasoning: 80~120 parts of salt, 180~220 parts of onion parts, 180~220 parts of dried ginger slice, 20~40 parts of Chinese prickly ash, soy sauce
10~30 parts, 10~30 parts of fennel seeds end, 10~30 parts of sesame oil, 5~25 parts of cassia bark, 5~25 parts of spiceleaf, 10~30 parts of tsaoko,
5~15 parts of cloves, 5~25 parts of husky ginger, 10~30 parts of dried orange peel, 5~15 parts of Amomum cardamomum, 5~15 parts of fennel seeds seed, lemon-grass 5~
15 parts, 5~15 parts of fragrant sand, 10~30 parts of the root of Dahurain angelica, 5~15 parts of Radix Angelicae Sinensis, 5~15 parts of Radix Codonopsis, 5~25 parts of Radix Astragali, illiciumverum 5~15
Part.
Season dish: onion silk 180~220 parts, 480~520 parts of onion silk, 280~320 parts of fresh ginger-chip；
Toppings: 180~220 parts of salt, 10~30 parts of pepper powder, 280~320 parts of paprika, 20~40 parts of vanilla powder, taste
20~40 parts of smart face, 80~120 parts of pepper powder.
Preferably, a kind of roast whole lamb, the raw material including following mass fraction:
Major ingredient: 10000 parts of chimera；
Seasoning: 100 parts of salt, 200 parts of onion parts, 200 parts of dried ginger slice, 30 parts of Chinese prickly ash, 20 parts of soy sauce, fennel seeds end 20 parts,
It is 20 parts of sesame oil, 15 parts of cassia bark, 15 parts of spiceleaf, 20 parts of tsaoko, 10 parts of cloves, 15 parts of husky ginger, 20 parts of dried orange peel, 10 parts of Amomum cardamomum, small
10 parts of anise seed, 10 parts of lemon-grass, 10 parts of fragrant sand, 20 parts of the root of Dahurain angelica, 10 parts of Radix Angelicae Sinensis, 10 parts of Radix Codonopsis, 15 parts of Radix Astragali, 10 parts of illiciumverum；
Season dish: onion silk 200 parts, 500 parts of onion silk, 300 parts of fresh ginger-chip；
Toppings: 200 parts of salt, 20 parts of pepper powder, 300 parts of paprika, 30 parts of vanilla powder, 30 parts of monosodium glutamate face, pepper powder 100
Part.
The seasoning used in lamb curing process to lamb play the role of sufficient Titian mention it is fresh, go deodorization of having a strong smell, together
When, it is said from traditional Chinese medicine, each condiment has respective pharmacological effect again, described in detail below.
Fennel seeds: being the fruit of the drying and ripening of foeniculum vulgare, is rich in fennel oil, being capable of stimulating gastrointestinal neural blood vessel, rush
Into digestive juice secretion, increase gastrointestinal peristalsis, exclusion trapped gas, has effects that stomach invigorating, promoting the circulation of qi；Meanwhile fennel seeds are special
Fragrance has the function of flavor and enhancing flavor, is the common seasoning for making meat products, spiced and stewed food, meat products is made to add perfume (or spice) again.In addition,
It is said from traditional Chinese medicine, it is fennel seeds acrid flavour, warm-natured；Return liver,kidney,spleen, stomach meridian；Have effects that eliminating cold to stop pain, regulating qi-flowing for harmonizing stomach.
Cassia bark: it is the dry hide and thick branch skin, fragrant aroma of Lauraceae aiphyllium plant cortex cinnamomi, is a kind of common fragrance tune
Taste product can make meat dish raw meat solution of dispelling greasy, make us appetite and increase, and be usually used in cooking the heavier raw material of fishy smell.In addition, from traditional Chinese medicine
It says, it is cassia bark acrid flavour, sweet, it is warm-natured；Returns spleen, stomach, liver and kidney channel；Have effects that warming spleen and stomach for dispelling cold, regulating qi-flowing for relieving pain.
Spiceleaf: being the leaf of bay tree, spicy fragrance, is a kind of common condiment, for increasing fragrance to food
And taste.It is spiceleaf acrid flavour, warm-natured in addition, said from traditional Chinese medicine；Return lung, Liver Channel；With dispelling wind and eliminating dampness, promoting qi circulation and relieving pain, remove cold stomach invigorating
The effect of.
Tsaoko: being Zingiber cardamom platymiscium, when being commonly used to cooking dish, especially meats food, can deodorization except having a strong smell,
Keep meat products more faint scent palatable.In addition, saying from traditional Chinese medicine, tsaoko acrid flavour is warm-natured；Converge to the spleen channel, stomach meridian；With middle benefit gas stomach invigorating, disappear
Pleasant, eliminating dampness is eaten except cold, inducing diuresis for removing edema function.
Cloves: being Myrtaceae genus syringa, a kind of common spice, and flavor becomes predominantly eugenol, fourth
Fragrant alkene, vanilla ether, acetic acid esters etc. take its dry flower to cook flavouring when cooking, and aromatic flavour has Titian fresh adding, deodorization
The effect having a strong smell is gone, trial test has thorn tongue, numb feeling in the tongue.It is cloves acrid flavour, warm-natured in addition, said from traditional Chinese medicine；Returns spleen, stomach, kidney channel；
Pulvis aromaticus drop；With effect that inverse, eliminating cold to stop pain drops in middle benefit gas, warm kidney is supporing yang.
Husky ginger: being a kind of annual herb plant, strongly fragrant, acrid flavour is peppery；It is said from traditional Chinese medicine, acrid flavour is warm-natured, return heart,
Spleen, kidney three pass through, and have effects that promoting the circulation of qi middle benefit gas, help digestion, relieve pain.
Dried orange peel: being the dry mature skin of rutaceae orange, and the fragrance of its own can remove smell, and bitter, pungent taste can
Increase the delicate flavour of food, also there is certain bactericidal effect, and can reduce fat, solve oil removal, so that meat is easier to stew rotten, help
Digestion.It is dried orange peel bitter, pungent in addition, said from traditional Chinese medicine, it is warm-natured；Return lung, the spleen channel；With regulating qi-flowing for strengthening spleen, eliminating dampness and eliminating phlegm effect.
Amomum cardamomum: the fruit of Zingiber herbaceos perennial Amomum cardamomum can go that peculiar smell, flavouring are pungent, promote food as seasoning
It is intended to, anti-corrosion, for preparing various halogen soups and spiced and stewed food.Say, Amomum cardamomum property and flavor of peppery and warm that there is promoting the circulation of qi qi-regulating, warm stomach from traditional Chinese medicine
Help digestion, dampness elimination antiemetic, relieving alcoholism the effect of.
Lemon-grass: it is to be grown in semi-tropical cogongrass fragrance, the citrus scented of natural strong is distributed, for mentioning for food materials
Perfume (or spice) mention it is fresh, and can stomach function regulating ventilation, increase appetite.
Fragrant sand: being the fruits and seeds of perennial zingiberaceous plant, has pungent cool fragrance, is that people commonly cook assistant
Material；It is said from traditional Chinese medicine, fragrant sand has dampness elimination appetizing, warming spleen and stopping diarrha effect.
The root of Dahurain angelica: being Umbelliferae archangel, is a kind of fragrance condiment, and taste fragrance, slight bitter have and removes peculiar smell, flavouring
Taste, flavor adjustment, orectic effect.In addition, say from traditional Chinese medicine, the root of Dahurain angelica is warm-natured, acrid flavour, gas fragrance, slight bitter；With wind-dispelling
It is wet, the effect of apocenosis of invigorating blood circulation, myogenic pain relieving.
Radix Angelicae Sinensis: being the root of Umbelliferae herbaceos perennial Radix Angelicae Sinensis.It is said from traditional Chinese medicine, Radix Angelicae Sinensis is sweet in flavor, pungent, warm-natured；Return liver,
The heart, the spleen channel；Have effects that replenishing and activating blood, menstruction regulating and pain relieving, relax bowel and defecation, anti-ageing anti-wait for a long time.
Radix Codonopsis: belonging to Campanulaceae Codonopsis, is a kind of herbaceos perennial；With strengthen immunity, expansion blood vessel, drop
Pressure improves the effects of microcirculation, enhancing hematopoiesis function.In addition, saying from traditional Chinese medicine, Radix Codonopsis is sweet in flavor, mild-natured；With tonifying middle-Jiao and Qi,
The effect of stomach function regulating promotes the production of body fluid, expelling phlegm and arresting coughing.
Radix Astragali: being a kind of herbaceos perennial, convenient, can decoction, soft extracts, infusing drugs in wine, enter dish etc.；Meanwhile from
Traditional Chinese medicine says, Radix Astragali is sweet, taste tepor, and return lung, spleen, liver and kidney channel have good disease-prevention health, enhancing often based on qi-restoratives
Body's immunity improves the effects of myocardial blood supply, delaying cell aging.
It is octagonal: be a kind of plant of Illiciaceae, Illicium, be a kind of common flavoring, pericarp, seed,
Leaf all contains aromatic oil, and taste is fragrant and sweet.It is said from traditional Chinese medicine, octagonal warm-natured, acrid-sweet flavor has intense flavors, has expelling parasite, middle benefit gas qi-regulating, is good for
Stomach preventing or arresting vomiting, dispelling cold, excitor nerve and other effects.
The tune prepared using selected condiment type and proportion is had the beneficial effect that using roast whole lamb production method of the present invention
Taste substance inside and outside lamb to rubbing, then places it in the water added with seasoning dish and pickled, and enables condiment to sheep
Lamb play the role of sufficient Titian mention it is fresh, go deodorization of having a strong smell, meanwhile, the traditional Chinese medicinal components in seasoning are able to ascend the battalion of lamb
Value is supported, it is nourished more, meets requirement of the existing persons sponging on an aristocrat for healthy diet and health；Roasted time and temperature
Selection is more fastidious, meanwhile, the multiple brush oil in cooking process, and be sprinkled into when soon baking toppings carry out it is tasty so that
For roasted lamb from color, appearance is golden yellow glossy, external brown and crisp, internal Fresh & Tender in Texture tasty from mouthfeel, has clear
The mutton taste of perfume is rich in higher nutritive value and nourishing effects；In addition, it is edible that roast whole lamb is served with garnishes, can make
The more pure and fresh non-greasy of the mouthfeel of roast whole lamb can adapt to requirement of the different persons sponging on an aristocrat to vegetable.
Specific embodiment
Embodiment 1
A kind of production method of roast whole lamb, includes the following steps:
(1) lamb after slaughter removed the peel, remove internal organ, remove blood stains, and cleaned up；Specifically, selection weighs about 30 jin
Lamb slaughter is simultaneously removed the peel, and is taken out internal organ and is scraped and use up blood stains with bubble, chimera is cleaned up, acquisition weighs about 20 jin of chimera；
With knife, fleshy hypertrophy place scratches 3 to 6 edges of a knife respectively on the inside of tenterloin two sides and foreleg, back leg in sheep tripe thorax again, but can not will
Meat scratches, scratches skin, so that subsequent curing process is more tasty；
(2) after rubbing external application condiment in chimera 30 minutes, then chimera is put into the water added with vegetables and is pickled 3 hours；
Wherein, seasoning include 100 grams of salt, 200 grams of onion parts, 200 grams of dried ginger slice, 30 grams of Chinese prickly ash, 20 grams of soy sauce, fennel seeds end 20 grams,
It is 20 grams of sesame oil, 15 grams of cassia bark, 15 grams of spiceleaf, 20 grams of tsaoko, 10 grams of cloves, 15 grams of husky ginger, 20 grams of dried orange peel, 10 grams of Amomum cardamomum, small
10 grams of anise seed, 10 grams of lemon-grass, 10 grams of fragrant sand, 20 grams of the root of Dahurain angelica, 10 grams of Radix Angelicae Sinensis, 10 grams of Radix Codonopsis, 15 grams of Radix Astragali, 10 grams of illiciumverum；
Seasoning green vegetable bun includes onion silk 200 grams, 500 grams of onion silk, 300 grams of fresh ginger-chip；
(3) chimera after will be marinated tiles and is fixed on grill, and sesame oil is painted inside and outside chimera；
(4) grill is put into oven and chimera is baked, baking temperature is 250 DEG C~300 DEG C, cooking time 90
Minute；When chimera is baked it is ripe or medium to six points when, chimera is cut and brush sesame oil, entire cooking process need to brush 2 again
~4 sesame oil, to guarantee that chimera surface is golden yellow glossy；Chimera be baked eight points it is ripe or when nine points ripe, spread one on chimera surface
A little toppings are tasty again, until baking, obtain roast whole lamb；Wherein, toppings include 200 grams of salt, 20 grams of pepper powder, paprika
300 grams, 30 grams of vanilla powder, 30 grams of monosodium glutamate face, 100 grams of pepper powder；In addition, to grasp the duration and degree of heating, time at any time in cooking process
And grill is often overturn, guarantee that chimera is heated evenly, there can be no cooked-on or half-cooked phenomenons；
(5) roast whole lamb is put into purpose-made pallet, and 500 grams and 300 grams of caraway of native celery is laid on chimera, mixed specially
It is respectively put into disk with knife and fork, then by the spiced salt, flour paste, booth cake, green onion silk, cucumber silk, serves together.
Embodiment 2
Embodiment 2 is removed outside following seasonings, seasoning dish, the dosage of toppings and the temperature and time of cooking process,
Its operating process is same as Example 1.
Specifically: seasoning includes 80 grams of salt, 220 grams of onion parts, 220 grams of dried ginger slice, 20 grams of Chinese prickly ash, 40 grams of soy sauce, fennel fruit
Fragrant end 15 grams, 30 grams of sesame oil, 5 grams of cassia bark, 10 grams of spiceleaf, 20 grams of tsaoko, 10 grams of cloves, 10 grams of husky ginger, 30 grams of dried orange peel, Amomum cardamomum
5 grams, 15 grams of fennel seeds seed, 10 grams of lemon-grass, 10 grams of fragrant sand, 30 grams of the root of Dahurain angelica, 5 grams of Radix Angelicae Sinensis, 15 grams of Radix Codonopsis, 25 grams of Radix Astragali, illiciumverum 5
Gram；
Seasoning green vegetable bun includes onion silk 180 grams, 550 grams of onion silk, 280 grams of fresh ginger-chip；
Toppings include 180 grams of salt, 30 grams of pepper powder, 310 grams of paprika, 20 grams of vanilla powder, 20 grams of monosodium glutamate face, pepper powder
110 grams；
Cooking process: temperature is 270 DEG C~300 DEG C, the time is 80 minutes.
Embodiment 3
Embodiment 3 is other in addition to the temperature and time of the dosage of following seasonings, the dosage of seasoning dish and cooking process
Operating process is same as Example 1.
Specifically: seasoning includes 120 grams of salt, 180 grams of onion parts, 180 grams of dried ginger slice, 30 grams of Chinese prickly ash, 10 grams of soy sauce, fennel fruit
Fragrant end 30 grams, 10 grams of sesame oil, 20 grams of cassia bark, 25 grams of spiceleaf, 10 grams of tsaoko, 5 grams of cloves, 25 grams of husky ginger, 10 grams of dried orange peel, Amomum cardamomum
10 grams, 5 grams of fennel seeds seed, 15 grams of lemon-grass, 5 grams of fragrant sand, 10 grams of the root of Dahurain angelica, 15 grams of Radix Angelicae Sinensis, 10 grams of Radix Codonopsis, 5 grams of Radix Astragali, illiciumverum 10
Gram；
Seasoning green vegetable bun includes onion silk 220 grams, 450 grams of onion silk, 350 grams of fresh ginger-chip；
Toppings include 200 grams of salt, 10 grams of pepper powder, 280 grams of paprika, 40 grams of vanilla powder, 30 grams of monosodium glutamate face, pepper powder
90 grams；
Cooking process: temperature is 250 DEG C~290 DEG C, the time is 100 minutes.
Embodiment 4
Embodiment 1 first carries out rubbing to external application seasoning in chimera and pickles, make to season into the production method of embodiment 3
Expect it is tasty, then by the chimera for being coated with seasoning be put into added with seasoning dish water in continue to pickle, be different from existing roast whole lamb
Lamb is not pickled before technique, or baking or is only simply crumpled with condiment, present implementation utilizes seasoning and seasoning dish
Combination to lamb carry out sufficient Titian mention it is fresh, go deodorization of having a strong smell；Meanwhile the traditional Chinese medicine ingredients added in seasoning, Neng Goujin
One step promotes the nutritive value of lamb, nourishes it more, meets requirement of the existing persons sponging on an aristocrat for healthy diet and health；
Baking is sprinkled into toppings when soon mature, and tasty using the baking of oven progress depth, makes that roasted mutton is more tasty, mouth
It is pure and fresh to feel fresher perfume.It is cut in cooking process according to the case where chimera, repeatedly brushes oil, meanwhile, select suitable cooking time
And temperature, so that roasted lamb is from color, appearance is golden yellow glossy, and from mouthfeel, outside is brown and crisp, internal meat is fresh
It is tender, there is the mutton taste of faint scent, be rich in higher nutritive value and nourishing effects.In addition, roast whole lamb and garnishes are served
It is edible, the more pure and fresh non-greasy of the mouthfeel of roast whole lamb can be made, can adapt to requirement of the different persons sponging on an aristocrat to vegetable.
Claims (9)
1. a kind of production method of roast whole lamb, which comprises the steps of:
(1) processing is passed through in selection and the chimera cleaned up is cut as major ingredient, and inside and outside chimera；
(2) by chimera external application seasoning rubbing 20~after forty minutes, then by chimera be put into added with seasoning dish water in pickle 2.5
~3.5 hours；
(3) chimera after will be marinated is fixed on grill, and sesame oil is painted inside and outside chimera；
(4) chimera is baked in oven, when chimera be baked to eight points it is ripe or when nine points ripe, spread seasoning on chimera surface
Powder obtains roast whole lamb until baking.
2. a kind of production method of roast whole lamb as described in claim 1, which is characterized in that in step (2), the seasoning packet
Include salt, onion parts, dried ginger slice, Chinese prickly ash, soy sauce, fennel seeds end, sesame oil, cassia bark, spiceleaf, tsaoko, cloves, husky ginger, dried orange peel, white peas or beans
Cool, fennel seeds seed, lemon-grass, fragrant sand, the root of Dahurain angelica, Radix Angelicae Sinensis, Radix Codonopsis, Radix Astragali, illiciumverum.
3. a kind of production method of roast whole lamb as described in claim 1, which is characterized in that in step (2), the seasoning green vegetable bun
Include onion silk, onion silk, fresh ginger-chip.
4. a kind of production method of roast whole lamb as described in claim 1, which is characterized in that in step (4), the toppings packet
Include salt, pepper powder, paprika, vanilla powder, monosodium glutamate face, pepper powder.
5. a kind of production method of roast whole lamb as described in claim 1, which is characterized in that in step (4), the cooking process
Temperature be 250 DEG C~300 DEG C, the time is 80~100 minutes.
6. a kind of production method of roast whole lamb as described in claim 1, which is characterized in that in step (4), when chimera be baked to
Six points it is ripe or medium when, chimera is cut and brush sesame oil again, and entire cooking process 2~4 sesame oil of brush.
7. a kind of production method of roast whole lamb as described in claim 1, which is characterized in that in step (1), the mistake being cut
Journey are as follows: fleshy hypertrophy place scratches 3 to 6 edges of a knife respectively on the inside of tenterloin two sides and foreleg, back leg in sheep tripe thorax with knife.
8. a kind of roast whole lamb, which is characterized in that the raw material including following mass fraction:
Major ingredient: 9000~11000 parts of chimera；
Seasoning: 80~120 parts of salt, 180~220 parts of onion parts, 180~220 parts of dried ginger slice, 20~40 parts of Chinese prickly ash, soy sauce 10~
30 parts, 10~30 parts of fennel seeds end, 10~30 parts of sesame oil, 5~25 parts of cassia bark, 5~25 parts of spiceleaf, 10~30 parts of tsaoko, cloves 5
~15 parts, 5~25 parts of husky ginger, 10~30 parts of dried orange peel, 5~15 parts of Amomum cardamomum, 5~15 parts of fennel seeds seed, 5~15 parts of lemon-grass,
5~15 parts of fragrant sand, 10~30 parts of the root of Dahurain angelica, 5~15 parts of Radix Angelicae Sinensis, 5~15 parts of Radix Codonopsis, 5~25 parts of Radix Astragali, 5~15 parts of illiciumverum；
Season dish: onion silk 180~220 parts, 480~520 parts of onion silk, 280~320 parts of fresh ginger-chip；
Toppings: 180~220 parts of salt, 10~30 parts of pepper powder, 280~320 parts of paprika, 20~40 parts of vanilla powder, monosodium glutamate face
20~40 parts, 80~120 parts of pepper powder.
9. a kind of roast whole lamb as claimed in claim 8, which is characterized in that the raw material including following mass fraction:
Major ingredient: 10000 parts of chimera；
Seasoning: 100 parts of salt, 200 parts of onion parts, 200 parts of dried ginger slice, 30 parts of Chinese prickly ash, 20 parts of soy sauce, fennel seeds last 20 parts, sesame oil
20 parts, 15 parts of cassia bark, 15 parts of spiceleaf, 20 parts of tsaoko, 10 parts of cloves, 15 parts of husky ginger, 20 parts of dried orange peel, 10 parts of Amomum cardamomum, fennel seeds
10 parts of seed, 10 parts of lemon-grass, 10 parts of fragrant sand, 20 parts of the root of Dahurain angelica, 10 parts of Radix Angelicae Sinensis, 10 parts of Radix Codonopsis, 15 parts of Radix Astragali, 10 parts of illiciumverum；
Season dish: onion silk 200 parts, 500 parts of onion silk, 300 parts of fresh ginger-chip；
Toppings: 200 parts of salt, 20 parts of pepper powder, 300 parts of paprika, 30 parts of vanilla powder, 30 parts of monosodium glutamate face, 100 parts of pepper powder.
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| CN111513266A (en) * | 2020-04-30 | 2020-08-11 | 唐金成 | Method for making mutton food with skin |
| CN113647571A (en) * | 2021-08-12 | 2021-11-16 | 瑞安市绿洲食品有限公司 | Marinated beef and processing technology thereof |
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| CN104957635A (en) * | 2015-07-30 | 2015-10-07 | 安徽朗朗好心人食品有限公司 | Spicy flavored roasted mutton |
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| CN111513266A (en) * | 2020-04-30 | 2020-08-11 | 唐金成 | Method for making mutton food with skin |
| CN113647571A (en) * | 2021-08-12 | 2021-11-16 | 瑞安市绿洲食品有限公司 | Marinated beef and processing technology thereof |
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Application publication date: 20190118 |