Tujia flavor mutton preparation method

Abstract

A Tujia flavor mutton preparation method comprises the following steps: before a sheep is slaughtered, the sheep is fed with mixed materials containing licorice and lemongrass, so that the smell of mutton is greatly reduced; then the whole sheep is cooked until the color is golden and then is cleaned, bone is removed, then the mutton is sliced and stir-fried with pure rapeseed oil until the color is yellow, and the mutton is braised with yellow rice wine so that the smell of mutton is further reduced; and then the mutton is stir-fried with a plurality of seasonings containing honeysuckle flowers. The method can produce spicy mutton which is not dry and has a unique flavor. People will not suffer from excessive internal heat easily after eating too much mutton. Secret spices are added into the mutton for stir-frying together in the finishing stage, so that the shelf life of the Tujia flavor mutton can be extended. The Tujia flavor mutton has a red color, is spicy but not dry, has a mellow and thick taste, is fresh and chewy, and has a unique flavor. The mutton can be sealed in bags, which facilitates long distance transportation, and then the mutton can be shipped to farther places through e-commerce and logistics. The mutton can be eaten after being heated in a pan. The Tujia flavor mutton produced with the method does not have the smell of mutton and does not induce excessive internal heat, and thus is suitable for more people to eat. As preservative spices are added, the mutton can be shipped for long distance and eaten after being heated in a pan, so that a remote kitchen function is realized.

Description

technical field [0001] The invention belongs to the technical field of e-commerce cooked food products, in particular to a preparation method of Tujia flavor mutton. Background technique [0002] Mutton refers to the meat of sheep. It was called pork, pork, and pork in ancient times. It is one of the most common meat products in the world. The meat quality of mutton is similar to that of beef, but the meat taste is stronger. Mutton is more tender than pork, and has less fat and cholesterol than pork and beef. Li Shizhen said in "Compendium of Materia Medica": "Mutton can warm the middle and nourish the deficiency, nourish the middle and replenish qi, appetizer and fitness, nourish the kidney qi, nourish the gallbladder and improve eyesight, cure fatigue and cold, five labors and seven injuries." 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 kid...

AI Technical Summary

Problems solved by technology

At the same time, because mutton is warm in nature, it is easy to get angry if you eat too much, and it cannot be eaten by more people.

[0004] By adding various spices, we can make many cooked mutton delicacies with special taste. Due to the particularity of geographical properties and customs and cultures, mutton tastes with their geographical and ethnic characteristics have been formed all over the country. Tujia locally produced in Xiushan, Chongqing Delicious mutton cooked food, gourmet lovers from all over the country can only taste it in local specialty restaurants, but cannot satisfy gourmet lovers to taste it all over the country

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