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Grassland roasted lamb leg and method for making same

A production method and technology of leg of lamb, applied in the field of roasted leg of lamb on the grassland and its production field, can solve the problems of short shelf life and destruction of nutritional components, and achieve the goals of reducing loss due to overheating, ensuring shelf life, reducing heat damage and heat denaturation Effect

Inactive Publication Date: 2010-08-18
内蒙古自然力量食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the best shelf life of low-temperature meat products is too short, the storage conditions are limited. Although the shelf life of conventional high-temperature meat products is extended, because of the blind pursuit of food shelf life and the use of high-temperature and high-pressure sterilization processes, it directly leads to food. The nutritional content of the food is basically completely destroyed and contains a certain taste of distillation, which can be said to be food waste

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0027] A prairie roast leg of lamb, which can be processed into the roast leg of lamb disclosed in the present invention through the steps of pretreatment, cooking, baking, cooling, sterilization, drying and packaging.

[0028] A method for producing prairie roast leg of lamb, comprising the following steps:

[0029] (1) Pretreatment step: Put the leg of lamb in the buffering tank and let the flowing water buffer for more than 12 hours, in order to achieve the purpose of completely thawing and removing blood acid, clean it and remove the unqualified products;

[0030] (2) Cooking steps:

[0031] 1) Pre-cooking: After boiling the leg of lamb in water with a temperature above 90°C for 6 minutes, remove the leg of lamb and rinse off the foam on the surface with water;

[0032] 2) Cooking: the following raw materials are formulated into ingredients by weight, wherein: 0.4 parts of aniseed, 0.8 parts of Chinese prickly ash, 0.7 parts of fennel, 0.3 parts of grass fruit, 0.5 parts ...

Embodiment 2

[0040] A prairie roast leg of lamb, which can be processed into the roast leg of lamb disclosed in the present invention through the steps of pretreatment, cooking, baking, cooling, sterilization, drying and packaging.

[0041] A method for producing prairie roast leg of lamb, comprising the following steps:

[0042] (1) Pretreatment step: Put the leg of lamb into the buffer tank and let the flowing water buffer for more than 8 hours, so as to achieve the purpose of completely thawing and removing blood acid. For a better taste in the later stage, a dividing step is also included: cut the thicker leg meat of the slowed lamb leg with a knife for 2 cm. Clean and remove unqualified products;

[0043] (2) Cooking steps:

[0044] 1) Precooking: boil the leg of lamb in water with a temperature above 90° C. for 5 minutes, remove the leg of lamb, and rinse off the foam on the surface with water;

[0045] 2) Cooking: the following raw materials are prepared into ingredients in parts...

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Abstract

The invention discloses a grassland roasted lamb leg and a method for making same. The method for making the grassland roasted lamb leg comprises the steps of pre-treating the lamb leg, boiling with special components, roasting, cooling, sterilizing, baking and packaging. Because the lamb leg is boiled with special component, is roasted and is sterilized by rapidly increasing temperature stage by stage through consuming the least heat without overheating the lamb leg, the quality guarantee period of the grassland roasted lamb leg can be ensured, the nutrients of the lamb leg can not be lost due to overheating, and the thermal injury and denaturation of the grassland roasted lamb leg can be reduced. The grassland roasted lamb leg which is traditional food can be industrially produced on a large scale, keeps the traditional taste and nutrients and does not need to be processed on the spot so that the time and the labor are saved.

Description

Technical field: [0001] The invention belongs to the technical field of food and its production method, and in particular relates to a prairie roast leg of lamb and its production method. Background technique: [0002] Grassland roasted lamb leg is a famous dish for entertaining guests in Inner Mongolia. Roasted leg of lamb evolved from roasted whole lamb. According to legend, the hunting and nomadic peoples living in the vast land of northern China often roast whole prey and whole sheep by the campfire for food. People gradually discovered that the most delicious part of the whole sheep is the hind legs, so they often cut off the hind legs and baked them. Roasted lamb hind legs are not only faster than roasted whole lambs, but also more delicious and easy to eat. Roasted lamb legs gradually replaced roasted whole lambs. After long-term development, various ingredients and condiments are gradually added in the roasting process of lamb leg, so that its shape, color, taste ...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/01A23L13/10A23L5/10
Inventor 王海峰续琨樊顶
Owner 内蒙古自然力量食品科技有限公司
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