Preparation method of mutton chili sauce

Abstract

The invention discloses a preparation method of mutton chilli sauce, which comprises the following steps: (1) pretreating fresh chilli: cleaning fresh chilli, air-drying, removing stems, chopping, adding table salt, white spirit and minced garlic into the chopped chilli, uniformly stirring, and pickling; (2) treating mutton: selecting fresh and high-quality lamb tenderloin, cutting into granules, putting the mutton in warm water to remove blood foam for 1-3 minutes, fishing out and draining; the preparation method comprises the following steps: respectively mashing fresh perilla leaves and Chinese prickly ash leaves, pouring cooking wine, rice vinegar, perilla, Chinese prickly ash leaves and shallots into mutton, uniformly stirring, pouring flour, uniformly grasping, and pickling for 30-40 minutes; (3) frying the mutton: heating the pan, heating oil, frying the mutton with slow fire when the oil temperature is 80% hot, and fishing out the mutton for oil control after the mutton is golden; (4) stir-frying: adding the mutton and the fresh chilies into a pot according to a mass ratio of 1: (1-5), stir-frying for 2-5 minutes, adding water to submerge the mutton and the chilies, boiling, slowly stewing for 1-2 hours with soft fire, reducing juice, and cooling; and (5) filling.

Description

technical field [0001] The invention relates to the technical field of food preparation, in particular to a preparation method of mutton chili sauce. Background technique [0002] Mutton, warm in nature, can not only resist wind and cold, but also nourish the body. Deficiency, post-illness or postpartum physical deficiency, etc. 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. Because mutton has a nasty smell of mutton, it is neglected by some people. [0003] Pepper is the largest vegetable variety in my country, and it is the king of VC in vegetables. my country's Northwest, Southwest, Northeast and Hunan, Hubei, Jiangxi, Guizhou, and Sichuan are famous "no spicy, no joy" areas. [0004] With the change of people's life philosophy, more and more people adapt to the convenient and fast pace of life, which greatly promotes the development of the convenience food industr...

AI Technical Summary

Problems solved by technology

[0007] (1) Mutton has a strong smell of mutton. How to reduce the smell of mutton is the primary problem to be solved in processed mutton instant food. At present, spices such as ginger, cooking wine, star anise, and fennel are often pickled to cover up the smell of mutton. The effect of this method is not obvious. Once the mutton is heated or mixed with hot food, the smell of mutton is still relatively strong.

[0008] (2) The muscle fiber tissue of mutton is tight. Even if it is cut into pieces, if it is not processed properly, the meat will be dry and woody, not crisp enough, and the taste will be very bad.

[0009] The above two problems will exist at the same time, which will seriously affect the quality of mutton chili sauce, and then affect the output value

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