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Preparation method for mutton with bones

A production method and technology of bone mutton, applied in the field of dish production, can solve the problems of consumers' eating inconvenience and achieve the effect of retaining flavor and nutrition

Inactive Publication Date: 2014-07-02
谭蓉蓉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Mutton with bones is a traditional local snack, but its consumption is limited to fixed places such as restaurants and families, which brings inconvenience to some consumers who have a fast-paced life and no time to cook and go out.

Method used

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  • Preparation method for mutton with bones

Examples

Experimental program
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Effect test

Embodiment 1

[0010] Take 200 kg of mutton and wash, add 1 kg of aniseed, 1 kg of pepper, 2 kg of cinnamon, 1 kg of nutmeg, 6 kg of onion, 8 kg of refined salt, 6 kg of ginger, 5 kg of garlic, and 10 kg of cooking oil, all in proportion Put it into a packaging bag and pack it with 300-500 grams of nitrogen per bag, and then undergo multi-stage mild F-value sterilization, that is, sterilize at 85°C for 3 minutes, sterilize at 100°C for 2 minutes, and sterilize at 110°C for 2 minutes. Sterilize at 121°C for 3 minutes, and the finished product is ready after cooling.

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PUM

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Abstract

The invention relates to a preparation method for a dish, specifically to a preparation method for mutton with bones. The method comprises the following steps: selecting fresh and tender mutton with bones; blanching the selected mutton so as to remove blood and dirt; stripping and slicing the blanched mutton with bones into commodity shapes; carrying out stir-frying on a fire; adding seasoning raw materials consisting of minced ginger, minced garlic, etc. and carrying out poaching in water with a temperature of 100 DEG C for about 60 min; successively carrying out cooling and flavoring for 12 h; draining out water; and carrying out vacuum packaging. The prepared mutton with bones is instant, fresh, delicious and nutritious and is convenient to eat.

Description

technical field [0001] The invention relates to a method for preparing dishes, in particular to a method for preparing bone-in mutton. Background technique [0002] Mutton with bone is a traditional local flavor snack, but eating it is limited to fixed places such as restaurants and families, which brings inconvenience to some consumers who have a fast pace of life and have no time to cook and go out. Contents of the invention [0003] The purpose of the present invention is to provide a method for preparing bone-in mutton, which has the advantages of instant, fresh, delicious, nutritious and convenient to eat. [0004] The technical solution of the present invention is to first wash the mutton, select fresh and tender mutton with bones → blanch the mutton to remove blood contamination → cut the mutton with bones into commercial shapes → fry it on high heat → add seasoning raw materials (ginger garlic powder, etc.) into water Boil (water temperature 100°C, cooking time ab...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/318A23L13/10A23L13/70
CPCA23L13/428A23L13/10
Inventor 谭蓉蓉
Owner 谭蓉蓉
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