阅读说明：本技术 烩面羊肉臊子 (Stewed noodles and mutton sauce ) 是由 刘同举 于 2020-05-09 设计创作，主要内容包括：本发明公开了一种烩面羊肉臊子,由以下组分制成：羊肉、食用羊油、食用盐、味精、鸡精、香辛料。本发明的烩面羊肉臊子,膻味较小,具有独特的风味和口感。(The invention discloses stewed mutton marinade which is prepared from the following components in parts by weight: mutton, edible mutton fat, edible salt, monosodium glutamate, chicken essence and spices. The stewed noodles and mutton sauce provided by the invention has a small mutton smell and unique flavor and taste.)

1. Stewed mutton marinade is characterized by being prepared from the following components: mutton, edible mutton fat, edible salt, monosodium glutamate, chicken essence and spices.

2. The stewed mutton marinade as defined in claim 1, which is characterized in that: the spice is one or more of herba Alii Fistulosi, rhizoma Zingiberis recens, fructus Zanthoxyli, fructus Anisi Stellati, XIAOZHONGXIANG, cortex Cinnamomi Japonici, rhizoma Alpiniae Officinarum, and laurel leaf.

3. The stewed mutton marinade as defined in claim 1, which is prepared from the following raw materials in parts by weight: 95-105 parts of mutton, 28-32 parts of edible mutton fat, 1.5-2.5 parts of edible salt, 0.1-0.3 part of monosodium glutamate, 0.1-1.3 parts of chicken essence and 3-5 parts of spices.

4. The stewed diced mutton according to claim 1, which is characterized by being prepared according to the following method: boiling mutton for 3 hours, fishing out and cooling to 25 ℃, cutting the mutton into diced meat, adding spices, edible salt, monosodium glutamate and chicken essence, uniformly stirring and pickling for 2 hours, putting edible mutton fat into a pot, heating the oil to 130 ℃, pouring the pickled diced mutton into the pot, and frying for 20 minutes.

Technical Field

The invention relates to minced mutton, in particular to minced mutton for stewed noodles.

Background

Sheep is one of the most familiar livestock, mutton has hot flavor, has the effects of warming middle warmer, tonifying deficiency, stimulating appetite and tonifying spleen, is deeply favored by people, and has fine meat quality, delicious taste and rich nutrition; however, the mutton has the defect of difficult storage, and in order to overcome the defect, people can prepare mutton into minced mutton in long-term practice and exploration so as to be convenient for long-term storage. The diced mutton in the prior art has various flavors.

Disclosure of Invention

The invention aims to provide a mutton sauce special for stewed noodles, which has small mutton smell and unique flavor and taste. The method is realized by the following technical scheme:

the stewed noodle mutton sauce is prepared from the following components: mutton, edible mutton fat, edible salt, monosodium glutamate, chicken essence and spices.

Further, the spice is one or more of shallot, ginger, pepper, anise, star anise, cinnamon, galangal and bay leaf.

Further, 95-105 parts of mutton, 28-32 parts of edible mutton fat, 1.5-2.5 parts of edible salt, 0.1-0.3 part of monosodium glutamate, 0.1-1.3 parts of chicken essence and 3-5 parts of spices.

Further, boiling mutton for 3 hours, fishing out and cooling to 25 ℃, cutting the mutton into diced meat, adding spices, edible salt, monosodium glutamate and chicken essence, uniformly stirring and pickling for 2 hours, adding edible mutton fat into a pot, heating the oil to 130 ℃, pouring the pickled diced mutton into the pot, and frying for 20 minutes.

The invention has the beneficial effects that: the stewed noodles and mutton sauce disclosed by the invention is small in mutton smell and has unique flavor and mouthfeel; other advantageous effects of the present invention will be further described in conjunction with the following specific examples.

Drawings

FIG. 1 is a total ion flow diagram of volatile species in the first example.

Detailed Description