Process for making brown sauce braised mutton

Abstract

A process for cooking the stewed mutton includes immersing mutton in the mixture of ginger slices, edible salt and vinegar for 3-6 min, washing with water, mixing it with edible salt and 15 Chinese-medicinal flavourings including anise, fennel, cinammon bark, ginger, ginseng, etc, boiling for 30 min, smoothering for 30 min, and brushing the mixture of edible pigment, spirit and vinegar.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a processing technology of braised mutton. Background technique [0002] Edible mutton is relatively common in many areas of my country, especially in the southwestern region of Shandong, mutton has become the main part of edible meat. There are also many ways to eat mutton, such as roasting, boiling, rinsing and so on. As a dish, it is mainly roasted. But there are following problems in present burning mutton processing technology: [0003] (1) Cleaning: The traditional method is to first soak mutton and mutton (including mutton tripe, mutton head, mutton heart, mutton liver, mutton lung, and mutton intestine) with salt for 10-15 minutes, and then wash them with water , The mutton can be washed once, and the haggis needs to be washed three times with clean water to get rid of the fishy and foul smell, but the smell of mutton still cannot be eradicated. This is an obvious flaw....

AI Technical Summary

Problems solved by technology

But it has little effect on human nutrition