Making method of mutton lotus root sticks

A production method and technology of mutton, applied in food preparation, application, food science, etc., can solve problems such as food limitations, and achieve the effect of delicious taste without loss

Active Publication Date: 2013-04-03
河南省淇县永达食业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many dishes of existing mutton raw materials, but eating is limited to fixed places such as restaurants and families, which brings great inconvenience to eaters

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of preparation method of mutton lotus root strips, its steps are as follows:

[0014] (1) The main ingredients of mutton and lotus root sticks were prepared according to the following parts by weight: mutton 50 kg, lotus root sticks 20 kg; the sauce of mutton and lotus root sticks was prepared according to the following parts by weight: salad oil 8 kg, mutton bone extract 8 kg, 3 kg of white sugar, 2 kg of salt, 0.5 kg of cooking wine, 0.5 kg of monosodium glutamate, 0.5 kg of pepper, 0.2 kg of minced ginger, 0.2 kg of minced green onion, 7.1 kg of water;

[0015] (2) Blanch the mutton and lotus root strips;

[0016] (3) After the pot is heated, add salad oil, raise the temperature to 200°C, add minced ginger, minced green onion, and chili and stir-fry, then add white sugar, salt, cooking wine, monosodium glutamate, sheep bone extract and water, and bring it to a boil. Cool naturally to make sauce;

[0017] (4) Mix the mutton, lotus root strips and seasoning sa...

Embodiment 2

[0020] A kind of preparation method of mutton lotus root strips, its steps are as follows:

[0021] (1) Prepare the main ingredients of mutton and lotus root sticks according to the following parts by weight: 60 kg of mutton, 30 kg of lotus root sticks; prepare the sauce of mutton and lotus root sticks according to the following parts by weight: salad oil 10 kg, sheep bone extract 10 kg, 4 kg of white sugar, 2 kg of salt, 1 kg of cooking wine, 1 kg of monosodium glutamate, 1 kg of pepper, 0.3 kg of minced ginger, 0.3 kg of minced green onion, 10 kg of water;

[0022] (2) Blanch the mutton and lotus root strips;

[0023] (3) After the pot is heated, add salad oil, raise the temperature to 200°C, add minced ginger, minced green onion, and chili and stir-fry, then add white sugar, salt, cooking wine, monosodium glutamate, sheep bone extract and water, and bring it to a boil. Cool naturally to make sauce;

[0024] (4) Mix the mutton, lotus root strips and seasoning sauce well, p...

Embodiment 3

[0027] A kind of preparation method of mutton lotus root strips, its steps are as follows:

[0028] (1) The main ingredients of mutton and lotus root sticks were prepared according to the following parts by weight: mutton 40 kg, lotus root sticks 15 kg; the sauce of mutton and lotus root sticks was prepared according to the following parts by weight: salad oil 6 kg, mutton bone extract 6 kg, White sugar 2 kg, salt 1.5 kg, cooking wine 0.5 kg, monosodium glutamate 0.5 kg, pepper 0.5 kg, ginger powder 0.1 kg, green onion powder 0.1 kg, water 7 kg;

[0029] (2) Blanch the mutton and lotus root strips;

[0030] (3) After the pot is heated, add salad oil, raise the temperature to 180°C, add minced ginger, minced green onion, and chili and stir-fry, then add white sugar, salt, cooking wine, monosodium glutamate, sheep bone extract and water, and bring it to a boil. Cool naturally to make sauce;

[0031] (4) Mix the mutton, lotus root strips and seasoning sauce well, put them into ...

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PUM

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Abstract

The invention discloses a making method of mutton lotus root sticks. The method comprises the following steps of: scalding mutton and lotus root sticks serving as main materials in hot water, and sauting sauce; and naturally cooling the main materials and the sauce, performing nitrogen charging packing and sealing on the mutton, the lotus root sticks and the sauce, conditioning multistage temperatures and sterilizing, and thus obtaining a finished product. The mutton lotus root sticks are prepared on the basis of catering mutton and lotus root by organically combining a traditional catering technology and a food engineering technology, and does not contain any chemical additive and preservative by industrialized production. By conditioning multistage sterilization, the nutrition and the taste of the mutton lotus root sticks are not lost, and the mutton lotus root sticks are instant, convenient and sanitary and can be eaten after being heated.

Description

technical field [0001] The invention relates to a preparation method of instant, fresh-keeping, delicious and nutritious mutton lotus root strips. Background technique [0002] Mutton is divided into goat meat, sheep meat and wild lamb. It can not only resist wind and cold, but also nourish the body. It is suitable for general wind-cold cough, chronic bronchitis, asthma due to deficiency cold, impotence due to kidney deficiency, cold pain in the abdomen, weakness and fear of cold, sore waist and knees, yellow and emaciated complexion, deficiency of both qi and blood, and post-illness. All deficiencies such as postpartum physical deficiency have therapeutic and tonic effects, and are most suitable for consumption in winter, so they are called winter tonics and are very popular among people. The dish of existing mutton raw material is a lot, but edible only is confined to fixed places such as restaurant and family, brings very big inconvenience to eater. Contents of the inv...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/214A23L13/10A23L13/40A23L19/10
Inventor 刘正伟
Owner 河南省淇县永达食业有限公司
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