CN117099913A - A kind of cumin roasted mutton pre-made dish and its preparation method - Google Patents

Abstract

The application discloses a cumin roasted mutton prefabricated dish and a preparation method thereof, and belongs to the technical field of roasted mutton prefabricated dishes. The cumin roasted mutton prepared dish disclosed by the application is developed through a specific marinade, so that the spice is more delicious, and the mutton smell is furthest reduced. Meanwhile, the mutton is baked in an oven twice after being salted, and on a unique secret process, grease is slowly melted to a certain temperature at a high temperature and then is quickly cooled, so that the meat blocks become crisp, the mutton collides with spices in seasonings after the secondary temperature rise, and the delicately baked mutton emits attractive aroma, is golden and bright in color, fresh, tender, soft and crisp in meat quality, slightly spicy in taste, mellow in cumin flavor and unique in special flavor. The taste is rich in layers, and each mouth can feel mellow and delicious of the roasted mutton. The method and scene for eating mutton are added, so that the households can more conveniently taste the roasted mutton.

Description

A kind of cumin roasted mutton pre-made dish and its preparation method

Technical field

The invention belongs to the technical field of roasted mutton prepared dishes, and specifically relates to a cumin roasted mutton prepared dish and a preparation method thereof.

Background technique

Mutton is warm in nature. It can not only protect against wind and cold, but also replenish the body. It is suitable for general wind-cold coughs, chronic bronchitis, asthma due to deficiency and cold, impotence due to kidney deficiency, cold and painful abdomen, cold sensitivity due to physical deficiency, soreness of waist and knees, yellow face, thin skin, and blood qi. It has therapeutic and replenishing effects on all deficiencies such as loss of the body due to illness or postpartum. It is most suitable for consumption in winter, so it is called a winter tonic and is very popular among people.

Prepared dishes, also known as prepared prepared foods, generally refer to semi-finished products made from various agricultural, livestock, poultry, and aquatic products as raw materials, supplemented with seasonings and other auxiliary materials (including food additives), and processed through pre-selection, modulation and other processes. or finished product. Usually prepared dishes need to be stored or transported under cold chain conditions for consumers or catering processors to simply heat or cook before eating.

At present, the pre-made products of mutton are generally packaged mutton soup or braised mutton, and there is no mention of roasted mutton. Moreover, roasted mutton is a unique traditional Mongolian dish. The selection of raw materials and the roasting temperature are very important. After roasting, the color of the mutton is red, spicy, fragrant, oily, not greasy and not smelly, crispy on the outside and tender on the inside, and the meat is delicious. With flavor. If roasted lamb can be prepared as a pre-made dish, diners across the country can enjoy full-flavored roasted lamb at any time.

Contents of the invention

The invention provides a cumin roasted mutton pre-prepared dish and a preparation method thereof. The roast mutton can be prepared into a pre-prepared dish with complete color and aroma, and is easy to carry and save. Consumers can eat it at home by simply heating it.

In a first aspect, the present invention provides a method for preparing a cumin roasted mutton pre-cooked dish, which includes the following steps:

Use fresh mutton, remove excess fat, cut into uniform pieces, marinate with marinade, then bake in the oven for the first time with oil;

When the temperature rises to 245~255℃, immediately put it into ice water containing ice cubes to cool down;

Roast the lamb twice, sprinkle with spices, and bake until golden brown before sealing and packaging.

The mutton in the present invention is preferably Albas mutton. Albas mutton is the first sheep in my country recognized by EU standards. Its mutton is highly praised by diners for its rich nutritional value and unique taste. In order to The potential of this mutton is brought into full play. This invention uses special marinades to marinate it, and then uses a special cooking method to prepare pre-made dishes. The obtained pre-made dishes can maintain the taste and texture of freshly roasted mutton, and are also easy to carry and eat. Suitable for traveling, going out, sending relatives and friends, etc.

Further, the marinade includes the following raw materials: cumin powder, edible salt, Chinese soup, onion grains, Japanese white soy sauce, Shaoxing wine, rock sugar, ginger grains, light soy sauce, dark soy sauce, monosodium glutamate, chicken powder, and angelica powder. and minced garlic.

Further, the marinade includes the following raw materials in parts by weight: 280 to 320 parts of cumin powder, 130 to 180 parts of edible salt, 100 to 150 parts of Chinese soup, 50 to 80 parts of onion grains, and 35 parts of Japanese white soy sauce. ~50 portions, 40-60 portions of Shaoxing wine, 35-50 portions of rock sugar, 45-60 portions of ginger, 90-110 portions of light soy sauce, 60-80 portions of dark soy sauce, 60-80 portions of MSG, and 50-70 portions of chicken powder , 20 to 30 parts of Angelica dahurica powder and 45 to 60 parts of minced garlic.

Further, it also includes 1 to 3 parts by weight of ground pepper (thyme) and 1 to 5 parts by weight of wild green onions.

Among them, ground pepper has the effects of dispelling wind and relieving cough, strengthening the spleen and promoting qi, and removing dampness and relieving stranguria. Commonly used for colds, headaches, coughs, whooping cough, epigastric pain, indigestion, vomiting and diarrhea, toothache, painful urination, eczema and itching, and sores and carbuncles. Among them, wild scallions contain dietary fiber, which can promote gastrointestinal motility and have the effect of appetizing and digesting. Rich in nutrients, including plant proteins, carbohydrates and minerals, it can properly provide some of the nutrients the human body needs to maintain good health.

Further, the marinade includes the following raw materials in parts by weight: 300 parts of cumin powder, 150 parts of edible salt, 120 parts of Chinese soup, 70 parts of onion grains, 40 parts of Japanese white soy sauce, 50 parts of Shaoxing wine, and rock sugar. 40 parts, 50 parts ginger, 100 parts light soy sauce, 70 parts dark soy sauce, 70 parts MSG, 60 parts chicken powder, 25 parts white angelica powder and 50 parts minced garlic.

Further, the pickling process includes:

Heat a pan, add mutton oil and heat until 60% hot, add onion, ginger, minced garlic and cumin powder and stir until fragrant;

Add the remaining marinade, bring to a boil and reduce the juice;

Add the lamb and stir well.

Further, the mass ratio of mutton to marinade is 50:1.0-1.4.

Further, the temperature after cooling is 0°C, the temperature of the second baking is 245-255°C, and the time of the second baking is 50-90 minutes.

Further, the sealed packaging is aluminum foil bowl packaging, PE microwave box packaging or retort bag soft packaging.

Further, the usage method of the cumin roasted mutton pre-made dish packed in the aluminum foil bowl is as follows:

Heat the water bath, put the water in the pot into an aluminum foil bowl and cook for 7 to 12 minutes. Open the lid and eat immediately. The taste is about 80% close to that of freshly roasted cumin mutton.

Further, the consumption method of the cumin roasted mutton pre-made dish packaged in the PE microwave box is as follows:

Put the microwave box of cumin mutton into the microwave oven, heat it on high heat for 4 to 6 minutes, open the lid and eat it. The taste is about 80% close to that of freshly roasted cumin mutton.

Further, the usage method of the cumin roasted mutton pre-made dish packaged in the retort bag soft package is as follows:

Heat the water bath. After the water in the pot boils, add the ingredients bag and cook for 7 to 12 minutes before eating. The mouthfeel is about 80% close to that of freshly roasted cumin mutton.

In a second aspect, the present invention provides a cumin-roasted mutton pre-cooked dish prepared by the method for preparing the cumin-roasted mutton pre-cooked dish described in any one of the first aspects.

The above technical solutions provided by the embodiments of the present application have at least the following advantages compared with the existing technology:

1. The cumin roasted mutton pre-cooked dish prepared by the present invention has unique seasoning and full flavor. Through this seasoning, the fat of the mutton slowly melts at high temperature to a certain temperature and then cools down quickly, which can make the mutton pieces crispy. After the second heating, it collides with the spices in the seasoning, which can make the mutton in the pre-made dishes exude an attractive flavor. Human aroma, bright golden color, tender and crispy meat, slightly spicy taste, mellow aroma and unique flavor. The taste is rich and you can feel the richness and deliciousness of the roasted lamb in every bite. At the same time, wild green onions and ground peppers are added, which not only enriches the taste of the mutton, but also plays a role in relieving greasiness, making the mutton more acceptable to the public, with a better taste, and you can eat a large amount without worrying about the body not being able to digest it.

2. For the first time, the present invention prepares roasted mutton into a pre-made dish, so that you can eat delicious roasted mutton in an extremely convenient and simple way. By virtue of its unique seasoning preparation technology and the application of production and processing technology, unique flavor and packaging heating form, bringing new possibilities and innovative developments to the food field.

Detailed ways

In order to make the purpose, technical solutions and advantages of the embodiments of the present application clearer, the technical solutions in the embodiments of the present application will be clearly and completely described below. Obviously, the described embodiments are part of the embodiments of the present application, not All examples. Based on the embodiments in this application, all other embodiments obtained by those of ordinary skill in the art without creative efforts fall within the scope of protection of this application.

Unless otherwise specified, various raw materials, reagents, instruments and equipment used in this application can be purchased in the market or prepared by existing methods.

The principles and features of the present invention are described below with reference to examples. The examples are only used to explain the present invention and are not intended to limit the scope of the present invention. If the specific conditions are not specified in the examples, the conditions should be carried out according to the conventional conditions or the conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments used is not indicated, they are all conventional products that can be purchased commercially.

Example 1

This embodiment discloses a preparation method of cumin roasted mutton pre-made dish, which includes the following steps:

Choose fresh mutton, remove excess fat, cut into even and bite-sized pieces, and set aside;

Heat the pot, add mutton oil and heat until it is 60% hot, add green onions, ginger, minced garlic and cumin powder and stir until fragrant, add Shao wine, add various soy sauces, Chinese Cantonese soup and other auxiliary seasonings and cook Open, thicken the juice and add it to the mutton cubes. Stir evenly and bake it in a 300℃ high temperature oven. When the temperature of the meat reaches 250℃ (about 50 minutes), it quickly enters water with ice cubes to cool down (about 0℃). Crisp the surface of the meat, control the water, then put it into the oven at 250℃ for a second time, sprinkle with cumin and bake until the surface is golden brown (about 70 minutes), and then it is ready to serve.

Once out of the pan, cool and wrap the cumin roasted lamb in an aluminum foil bowl.

In this example, the mutton piece is 50kg, and the marinade includes 300g cumin powder, 150g refined salt, 120g Chinese Cantonese soup, 70g onion granules, 40g Japanese white soy sauce, 50g Shaoxing wine, 40g rock sugar, 50g ginger granules, and light soy sauce. 100g, 70g of very fresh soy sauce, 70g of MSG, 60g of chicken powder, 25g of angelica powder, 50g of minced garlic, 3g of ground pepper and 5g of wild green onion.

Example 2

This embodiment discloses a preparation method of cumin roasted mutton pre-made dish, which includes the following steps:

Choose fresh mutton, remove excess fat, cut into even and bite-sized pieces, and set aside;

Heat the pot, add mutton oil and heat until it is 60% hot, add green onions, ginger, minced garlic and cumin powder and stir until fragrant, add Shao wine, add various soy sauces, Chinese Cantonese soup and other auxiliary seasonings and cook Open, thicken the juice and add it to the mutton cubes. Stir evenly and bake it in a 300℃ high temperature oven. When the temperature of the meat reaches 250℃ (about 50 minutes), it quickly enters water with ice cubes to cool down (about 0℃). Crisp the surface of the meat, control the water, then put it into the oven at 250°C for the second time, sprinkle with chili powder and bake until the surface is golden (about 70 minutes).

After taking it out of the pot, cool it and package the cumin roasted lamb in a PE microwave box.

In this example, the mutton piece is 50kg, and the marinade includes 320g cumin powder, 180g refined salt, 150g Chinese Cantonese soup, 80g onion granules, 50g Japanese white soy sauce, 60g Shaoxing wine, 50g rock sugar, 60g ginger granules, and light soy sauce. 110g, 80g of very fresh soy sauce, 80g of MSG, 70g of chicken powder, 30g of angelica powder and 60g of minced garlic.

Example 3

This embodiment discloses a preparation method of cumin roasted mutton pre-made dish, which includes the following steps:

Choose fresh mutton, remove excess fat, cut into even and bite-sized pieces, and set aside;

Heat the pan, add mutton oil and heat until it is 60% hot, add green onion, ginger, minced garlic and cumin powder and stir until fragrant, add Shaoxing wine, add various Japanese white soy sauce, Chinese Cantonese soup and other accessories Bring the seasoning to a boil, thicken the juice and add it to the mutton cubes. Stir evenly and bake in a 300°C high temperature oven. When the temperature of the meat reaches 250°C (about 50 minutes), quickly enter the water with ice cubes to cool down (about 0°C). ) to crisp up the surface of the meat. After controlling the water, put it into the oven at 250°C for the second time. Sprinkle with cumin and chili powder and bake until the surface is golden brown (about 70 minutes) before serving.

After taking it out of the pot, cool it and package the cumin roasted lamb in a retort bag.

In this example, the mutton piece is 50kg, and the marinade includes 280g cumin powder, 130g refined salt, 100g Chinese Cantonese soup, 50g onion grains, 35g Japanese white soy sauce, 40g Shaoxing wine, 35g rock sugar, 45g ginger grains, and light soy sauce 100g, 60g of very fresh soy sauce, 60g of MSG, 50g of chicken powder, 30g of angelica powder and 50g of minced garlic.

Compared with the existing technology, the beneficial effects of the present invention are: it enriches the varieties of mutton fast food sold on the market, its process is standardized, easy to operate, can ensure product quality and is suitable for industrial production, and the processed crispy The roasted mutton has a good color, aroma and taste. It is not only crispy but not greasy, rotten but not rotten, it is also easy to carry and store. It is suitable for consumers to easily taste high-quality and low-priced mutton food at home with a little processing.

Various embodiments of the present application may exist in the form of a range; it should be understood that the description in the form of a range is only for convenience and simplicity and should not be understood as a hard limit to the scope of the present application; therefore, the described scope should be considered The description has specifically disclosed all possible subranges as well as the single numerical values within that range. For example, a description of a range from 1 to 6 should be considered to have specifically disclosed subranges, such as from 1 to 3, from 1 to 4, from 1 to 5, from 2 to 4, from 2 to 6, from 3 to 6, etc., and A single number within the stated range, such as 1, 2, 3, 4, 5, and 6, applies regardless of the range. Additionally, whenever a numerical range is stated herein, it is intended to include any cited number (fractional or whole) within the indicated range.

The above descriptions are only specific embodiments of the present application, enabling those skilled in the art to understand or implement the present application. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be practiced in other embodiments without departing from the spirit or scope of the application. Thus, the present application is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features claimed herein.

Claims (9)

1. The preparation method of the cumin roasted mutton prefabricated dish is characterized by comprising the following steps of:

selecting fresh mutton, removing excessive fat, cutting into uniform blocks, pickling with a pickling material, and placing the pickled mutton with oil into an oven for primary baking;

when the temperature is raised to 245-255 ℃, immediately placing the ice into ice water containing ice cubes for cooling;

and (5) baking the roasted mutton for the second time, spraying spice, baking to golden yellow, and packaging in a sealing way.

2. A method of preparing a cumin roasted mutton preparation as claimed in claim 1, wherein the marinade comprises the following raw materials: cumin powder, edible salt, chinese soup stock, onion particles, japanese white soy sauce, shaoxing wine, rock candy, ginger particles, light soy sauce, dark soy sauce, monosodium glutamate, chicken powder, radix angelicae powder and minced garlic.

3. A method for preparing a cumin roasted mutton preparation dish according to claim 2, wherein the marinade comprises the following raw materials in parts by weight: 280-320 parts of cumin powder, 130-180 parts of edible salt, 100-150 parts of Chinese soup stock, 50-80 parts of onion particles, 35-50 parts of Japanese white soy sauce, 40-60 parts of Shaoxing wine, 35-50 parts of rock candy, 45-60 parts of ginger particles, 90-110 parts of light soy sauce, 60-80 parts of dark soy sauce, 60-80 parts of monosodium glutamate, 50-70 parts of chicken powder, 20-30 parts of angelica dahurica powder and 45-60 parts of minced garlic.

4. A method for preparing a cumin roasted mutton preparation dish according to claim 3, wherein the marinade comprises the following raw materials in parts by weight: 300 parts of cumin powder, 150 parts of edible salt, 120 parts of Chinese soup stock, 70 parts of onion particles, 40 parts of Japanese white soy sauce, 50 parts of Shaoxing wine, 40 parts of rock candy, 50 parts of ginger particles, 100 parts of light soy sauce, 70 parts of dark soy sauce, 70 parts of monosodium glutamate, 60 parts of chicken powder, 25 parts of angelica dahurica powder and 50 parts of minced garlic.

5. A method of preparing a pre-prepared cumin roasted mutton as claimed in claim 4, wherein the pickling process comprises:

heating pot, heating adeps Caprae Seu Ovis to six times, adding Bulbus Allii Cepae, rhizoma Zingiberis recens, minced Bulbus Allii and Cuminum cyminum powder, and stir-frying;

cooking the residual marinade, boiling and collecting juice;

adding mutton and stirring.

6. A method for preparing a cumin roasted mutton preparation dish according to claim 1, wherein the mass ratio of mutton to marinade is 50:1.0 to 1.4.

7. The preparation method of the cumin roasted mutton pre-prepared dish according to claim 1, wherein the temperature after cooling is 0 ℃, the temperature of secondary roasting is 245-255 ℃, and the time of secondary roasting is 50-90 min.

8. The method for preparing the cumin roasted mutton pre-prepared dish according to claim 1, wherein the sealed package is an aluminum foil bowl package, a PE microwave box package or a retort pouch soft package.

9. A pre-prepared cumin-roasted mutton as claimed in any one of claims 1 to 8.