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Preparation method of islamic boiled mutton

A technology of hand-caught mutton and production methods, which is applied in food preparation, food preservation, food science, etc., can solve the problems of restraining the development of hand-caught mutton, the influence of processing technology, weak technical force, etc., and achieve uniform and stable taste and long-lasting flavor , unique taste and fragrance effect

Inactive Publication Date: 2015-04-08
NINGXIA UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the hand-caught mutton in Ningxia is produced in family workshops. The processing technology is affected by technology and geography, the product grade is low, and the technical force is weak, making it a small market share, which seriously inhibits the development of the hand-caught mutton industry.

Method used

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  • Preparation method of islamic boiled mutton
  • Preparation method of islamic boiled mutton

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Pretreatment: Select 1 kg of fresh mutton that has passed the health inspection and has removed parts that are not suitable for processing such as tendons, skin and lymph. Cut the mutton into 8cm long and 4cm wide strips. After soaking, wash, remove and drain the water for later use.

[0023] (2) Cooking: Boil the clear water in the pot on high heat, put the prepared mutton pieces into the pot, skim the foam, and after boiling again, turn to low heat and start to simmer. Control the ratio of water and mutton to 1:1, that is, the water is just as good as the mutton. Remove froth after boiling, and then season according to step (3).

[0024] (3) Seasoning: After cooking for 20 minutes, add 0.7g of fresh ginger, 1.7g of scallion, and ingredients (including 0.1g of anise, 0.1g of fennel, 0.1g of Chinese prickly ash, 0.1g of dried pepper, White pepper 0.1g, Angelica dahurica 0.1g, Baikou 0.1g, Caoguo 0.1g, Galangal 0.1g, Cinnamon bark 0.1g, Fragrant leaves 0.1g, Nutme...

Embodiment 2

[0029] (1) Pretreatment: Select 2 kg of fresh mutton that has passed the health inspection and has removed parts that are not suitable for processing such as tendons, skin and lymph. Cut the mutton into 10cm long and 3cm wide strips. After soaking, wash, remove and drain the water for later use.

[0030] (2) Cooking: Boil the water in the pot on high heat, put the prepared mutton pieces into the pot, skim the foam, and then boil it again, then adjust to a low heat and simmer slowly. The ratio of water to mutton is 1:1, that is to say, the water is just as good as the mutton. Bring to a boil and remove the froth, then add the spices.

[0031] (3) Seasoning: After cooking for 20 minutes, add 1.4g of fresh ginger, 3.4g of scallion, and ingredients (0.2g of anise, 0.2g of cumin, 0.2g of Chinese prickly ash, 0.2g of dried chili, white Pepper 0.2g, Angelica dahurica 0.2g, Baikou 0.2g, Caoguo 0.2g, Galangal 0.2g, Cinnamon bark 0.2g, Fragrant leaves 0.1g, Nutmeg 0.1g, Clove 0.05g, ...

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Abstract

The invention relates to a preparation method of islamic boiled mutton. The preparation method is characterized by comprising the following steps: (1) pretreatment: selecting fresh mutton, cutting the fresh mutton into strips with the length being 8-10cm and the width being 3-4cm, putting in clean water and soaking for 20-30 minutes, cleaning in the clean water, fishing out and draining water for later use; (2) boiling: firstly boiling the clean water in a pot by using big fire, putting the prepared stripy mutton into the pot with the boiling water, skimming after the water is reboiled, then adjusting into small fire to slowly stew for 40-70 minutes; (3) seasoning; (4) cooling; (5) vacuum package; and (6) sterilization. The preparation method provided by the invention has the advantages that the matching of the used amount of all components of spice in a formula is reasonable, the intrinsic flavor of the mutton is obvious, the taste is unique and fragrant and the flavor is long-lasting.

Description

technical field [0001] The invention relates to a method for making halal hand-caught mutton. Background technique [0002] Halal hand-caught mutton is one of the famous traditional snacks with Ningxia characteristics. It has three characteristics: fresh, fragrant and tender, and has a history of more than 100 years. In the past, it was mostly sold at stalls along the street, and customers often ate it with their hands, so it got its name. Folks call mutton "little ginseng", which is rich in protein, low in fat, and low in cholesterol. It has high nutritional value and economic benefits. It is one of the important sources of trace elements in human food, especially rich in amino acids. The meat is tender and easy to digest. Eating more mutton can improve physical fitness and disease resistance. Halal hand-caught mutton has a Halal flavor, and is a meat product that is slaughtered and processed in accordance with Islamic customs and conforms to Hui customs. Halal hand-caug...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70
CPCA23L3/26
Inventor 刘敦华张同刚刘雨杨曲云卿廖若宇王旭龚媛
Owner NINGXIA UNIVERSITY
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