阅读说明：本技术 一种羊肉休闲食品制作方法 (Method for making mutton snack food ) 是由 隋启超 刘柏宇 王薇 于 2020-08-04 设计创作，主要内容包括：本申请公开了一种羊肉休闲食品制作方法,包括以下步骤：首先对原材料和调料处理后得炸羊肉块、备用调料包、料油、调味包一、调味包二、羊味素和高汤后备用,然后根据调味包一、备用调料包、高汤、羊味素、料油以及炸羊肉块制作枸杞味羊肉；根据调味包二、羊味素、高汤以及炸羊肉块制作藤椒味羊肉；根据高汤、羊味素、料油以及炸羊肉块制作香辣味羊肉和孜然味羊肉。本申请所提供的羊肉休闲食品口味有枸杞味羊肉、藤椒味羊肉、香辣味羊肉和孜然味羊肉口味多样,能够满足消费者对羊肉多种口味的需求。(The application discloses a mutton snack food preparation method, which comprises the following steps: firstly, processing raw materials and seasonings to obtain fried mutton pieces, a standby seasoning bag, seasoning oil, a first seasoning bag, a second seasoning bag, sheep gourmet powder and stock soup for standby, and then preparing medlar-flavored mutton according to the first seasoning bag, the standby seasoning bag, the stock soup, the sheep gourmet powder, the seasoning oil and the fried mutton pieces; preparing rattan pepper-flavored mutton according to the second seasoning packet, the sheep gourmet powder, the soup stock and the fried mutton cubes; spicy mutton and cumin mutton are prepared according to soup stock, sheep gourmet powder, cooking oil and fried mutton cubes. The mutton snack food provided by the application has the tastes of medlar-taste mutton, rattan pepper-taste mutton, spicy mutton and cumin-taste mutton, and can meet the requirements of consumers on various tastes of mutton.)

1. The preparation method of the mutton leisure food is characterized by comprising the following steps:

cutting the pretreated mutton into blocks, putting the blocks into a pot with water, adding cooking wine, removing blood foam, and fishing out the pretreated mutton blocks for later use;

preparing cortex cinnamomi japonici, radix Angelicae Dahuricae, radix Glycyrrhizae, fructus Foeniculi, folium Neocinnamomi Delavayi, fructus Zanthoxyli, flos Caryophylli, and fructus Piperis granules into a flavoring bag;

adding oil into a pot, heating, adding the seasonings in the standby seasoning bag, stir-frying, and fishing out the material residues to obtain oil for standby;

adding the material oil into a pot, then adding scallion and ginger, stir-frying until the scallion and the ginger are dried, fishing out, putting the pretreated mutton blocks into the pot, frying until the surface changes color, and fishing out to obtain fried mutton blocks for later use;

adding water into a pot, adding sheep bone and chicken bone, adding salt, scallion and ginger, boiling, fishing out the residue, and taking out the rest soup stock for later use;

adding medlar, angelica and codonopsis pilosula into the standby seasoning packet to prepare a seasoning packet I for standby;

adding spicy hot into the standby seasoning packet to prepare a seasoning packet II for standby;

putting the pretreated mutton into a grinder to be ground into mutton paste, putting the mutton paste into water to be boiled to remove blood foam, and respectively taking out the mutton paste and the mutton soup for later use;

pouring the mutton paste and the mutton soup into an enzymolysis tank, adding enzyme liquid, carrying out enzymolysis, wherein the enzymolysis temperature is 40-50 ℃, the rotation speed is 90-100rpm, adjusting the temperature to 100-110 ℃ after 3 hours of enzymolysis, keeping the rotation speed unchanged, and continuously concentrating for 3 hours to obtain concentrated solution;

pouring the concentrated solution into a stirrer, and adding the following ingredients: monosodium glutamate, salt, disodium nucleotide (L + G), L-propionic acid, glycine, taurine, ascorbic acid, glucose, xylose, hydrolyzed vegetable protein, thirteen spices, disodium succinate (scallop extract), soy sauce powder and starch are stirred for 30-40 minutes and poured out to obtain bulk mutton;

putting the bulk mutton into a rotary granulator for granulation to obtain uniform mutton granules;

putting the uniform mutton particles into a dryer, baking for 4 hours to obtain sheep monosodium glutamate, and taking out the sheep monosodium glutamate for later use;

preparing medlar-flavored mutton according to the first seasoning packet, the spare seasoning packet, the soup stock, the mutton flavor, the cooking oil and the fried mutton cubes;

preparing rattan pepper-flavored mutton according to the seasoning packet II, the sheep gourmet, the stock and the fried mutton cubes;

spicy mutton and cumin mutton are prepared according to the soup stock, the sheep gourmet powder, the cooking oil and the fried mutton cubes.

2. The method for preparing mutton snack food according to claim 1, wherein the step of preparing medlar-flavor mutton according to the first seasoning packet, the spare seasoning packet, the broth, the mutton monosodium glutamate, the cooking oil and the fried mutton cubes comprises the following steps:

adding the soup-stock, the seasoning packet I and the standby seasoning packet into a pot, adding the fried mutton cubes after the temperature of the soup-stock is raised, adding salt, the sheep gourmet powder, light soy sauce and dark soy sauce after the soup-stock is boiled, and fishing out the treated mutton after boiling for 40 minutes;

and (3) pouring the cooking oil and the treated mutton into the other pot, stir-frying, adding salt, the mutton flavour essence and cooked white sesame seeds, stir-frying again, and fishing out to obtain the mutton with the taste of medlar.

3. The method for preparing mutton snack according to claim 1, wherein the step of preparing rattan pepper-flavor mutton according to the seasoning packet two, the sheep gourmet, the stock and the fried mutton cubes comprises the following steps:

adding rattan pepper oil into a pot, heating the rattan pepper oil, adding shallot, ginger and green pepper sauce, frying, pouring the soup stock, adding the seasoning packet II and the fried mutton blocks, decocting, adding salt and the sheep gourmet powder, decocting for 40 minutes, and taking out the treated mutton;

adding rattan pepper oil into the other pot, heating the rattan pepper oil, adding the processed mutton, peanut powder, paprika, cooked sesame, salt and the sheep gourmet powder, stir-frying, and fishing out to obtain the rattan pepper-flavored mutton.

4. The method for making mutton snack food according to claim 1, wherein the step of making spicy mutton and cumin mutton according to the broth, the mutton monosodium glutamate, the cooking oil and the fried mutton cubes comprises the following steps:

adding edible oil into a pot, then adding dried chili, cassia, bay leaves, scallion, ginger and fennel, stir-frying, then fishing out the material residues, then adding hotpot seasoning and pepper into the pot, pouring the soup-stock after stir-frying, fishing out the material residues after decocting for three minutes, and bagging the material residues;

putting the material residue bag into a pot again, adding the fried mutton blocks after the soup-stock temperature rises, then adding salt and the mutton essence, boiling for 10 minutes, then boiling with soft fire for 40 minutes, and taking out to obtain spare mutton blocks;

pouring the cooking oil into a pot, heating, adding the spare mutton blocks, stir-frying, adding chilli powder, cooked sesame, salt and the mutton monosodium glutamate, and fishing out to obtain the spicy mutton;

and pouring the cooking oil into a pot, heating, adding shallot, ginger and pepper, stir-frying, taking out the material residues, putting the spare mutton slices into the pot, stir-frying, adding salt, the sheep gourmet powder, cumin powder and white cooked sesame, and taking out to obtain the cumin mutton.

5. The method for making mutton snack food according to claim 1, wherein the size of the pretreated mutton slices is 2 x 1 x 1.5 cm.

6. The method for making mutton snack food according to claim 1, wherein the weight of the pretreated mutton is 65 jin.

Technical Field

The application relates to the field of food processing, in particular to a mutton snack food making method.

Background

Mutton is warm in nature, can resist wind cold and tonify body, contains a large amount of vitamin elements, and can provide high protein, low fat, inorganic salt and vitamins required by human body. The mutton is prepared into delicious food, has auxiliary treatment and tonifying effects on common cold cough, chronic tracheitis, asthmatic due to deficiency cold, impotence due to kidney deficiency, abdominal psychroalgia, body deficiency and cold intolerance, soreness and weakness of waist and knees, emaciation with sallow complexion, deficiency of both qi and blood, deficiency of body after illness or postpartum, and the like, and is deeply welcomed by people. The mutton snack food has unique flavor, is convenient to eat, has high nutritional value, is delicious in taste and easy to digest and absorb, and also has the effect of building the body. However, the mutton snack food in the current market has single taste and is difficult to meet the requirements of a plurality of tastes of consumers.

Disclosure of Invention

The application provides a mutton snack food preparation method, which solves the problems that the mutton snack food in the market in the prior art has single taste and is difficult to meet the requirements of a plurality of tastes of consumers. In order to solve the technical problems, the application provides a method for making mutton snack food, which comprises the following steps:

cutting the pretreated mutton into blocks, putting the blocks into a pot with water, adding cooking wine, removing blood foam, and fishing out the pretreated mutton blocks for later use;

preparing cortex cinnamomi japonici, radix Angelicae Dahuricae, radix Glycyrrhizae, fructus Foeniculi, folium Neocinnamomi Delavayi, fructus Zanthoxyli, flos Caryophylli, and fructus Piperis granules into a flavoring bag;

adding oil into a pot, heating, adding the seasonings in the standby seasoning bag, stir-frying, and fishing out the material residues to obtain oil for standby;

adding the material oil into a pot, then adding scallion and ginger, stir-frying until the scallion and the ginger are dried, fishing out, putting the pretreated mutton blocks into the pot, frying until the surface changes color, and fishing out to obtain fried mutton blocks for later use;

adding water into a pot, adding sheep bone and chicken bone, adding salt, scallion and ginger, boiling, fishing out the residue, and taking out the rest soup stock for later use;

adding medlar, angelica and codonopsis pilosula into the standby seasoning packet to prepare a seasoning packet I for standby;

adding spicy hot into the standby seasoning packet to prepare a seasoning packet II for standby;

putting the pretreated mutton into a grinder to be ground into mutton paste, putting the mutton paste into water to be boiled to remove blood foam, and respectively taking out the mutton paste and the mutton soup for later use;

pouring the mutton paste and the mutton soup into an enzymolysis tank, adding enzyme liquid, carrying out enzymolysis, wherein the enzymolysis temperature is between 40 and 50 ℃, the rotation speed is 90 to 100rpm, adjusting the temperature to 100 ℃ and 110 ℃ after 3 hours of enzymolysis, keeping the rotation speed unchanged, and continuously concentrating for 3 hours to obtain concentrated solution;

pouring the concentrated solution into a stirrer, and adding the following ingredients: monosodium glutamate, salt, disodium nucleotide (L + G), L-propionic acid, glycine, taurine, ascorbic acid, glucose, xylose, hydrolyzed vegetable protein, thirteen spices, disodium succinate (scallop extract), soy sauce powder and starch are stirred for 30-40 minutes and poured out to obtain bulk mutton;

putting the bulk mutton into a rotary granulator for granulation to obtain uniform mutton granules;

putting the uniform mutton particles into a dryer to be baked for 4 hours to obtain sheep monosodium glutamate, and taking out the sheep monosodium glutamate for later use; preparing medlar-flavored mutton according to the first seasoning packet, the spare seasoning packet, the soup stock, the mutton flavor, the cooking oil and the fried mutton cubes;

preparing rattan pepper-flavored mutton according to the seasoning packet II, the sheep gourmet, the stock and the fried mutton cubes;

spicy mutton and cumin mutton are prepared according to the soup stock, the sheep gourmet powder, the cooking oil and the fried mutton cubes.

Further, the step of preparing the medlar-flavored mutton according to the first seasoning packet, the spare seasoning packet, the soup stock, the mutton seasoning, the seasoning oil and the fried mutton cubes comprises the following steps:

adding the soup-stock, the seasoning packet I and the standby seasoning packet into a pot, adding the fried mutton cubes after the temperature of the soup-stock is raised, adding salt, the sheep gourmet powder, light soy sauce and dark soy sauce after the soup-stock is boiled, and fishing out the treated mutton after boiling for 40 minutes;

and (3) pouring the cooking oil and the treated mutton into the other pot, stir-frying, adding salt, the mutton flavour essence and cooked white sesame seeds, stir-frying again, and fishing out to obtain the mutton with the taste of medlar.

Further, the step of preparing rattan pepper-flavor mutton according to the seasoning packet two, the sheep gourmet, the stock and the fried mutton cubes comprises the following steps:

adding rattan pepper oil into a pot, heating the rattan pepper oil, adding shallot, ginger and green pepper sauce, frying, pouring the soup stock, adding the seasoning packet II and the fried mutton blocks, decocting, adding salt and the sheep taste essence, cooking for 40 minutes, and taking out the treated mutton;

adding rattan pepper oil into the other pot, heating the rattan pepper oil, adding the processed mutton, peanut powder, paprika, cooked sesame, salt and the sheep gourmet powder, stir-frying, and finally fishing out to obtain the medlar-flavored mutton.

Further, the step of preparing spicy mutton and cumin mutton according to the soup stock, the mutton monosodium glutamate, the cooking oil and the fried mutton cubes comprises the following steps:

adding edible oil into a pot, then adding dried chili, cassia, bay leaves, scallion, ginger and fennel, stir-frying, then fishing out the material residues, then adding hotpot seasoning and pepper into the pot, pouring the soup-stock after stir-frying, fishing out the material residues after decocting for three minutes, and bagging the material residues;

putting the material residue bag into a pot again, adding the fried mutton blocks after the soup-stock temperature rises, then adding salt and the mutton essence, boiling for 10 minutes, then boiling with soft fire for 40 minutes, and taking out to obtain spare mutton blocks;

pouring the cooking oil into a pot, heating, adding the spare mutton blocks, stir-frying, adding chilli powder, cooked sesame, salt and the mutton monosodium glutamate, and fishing out to obtain the spicy mutton;

and pouring the cooking oil into a pot, heating, adding shallot, ginger and pepper, stir-frying, taking out the material residues, putting the spare mutton slices into the pot, stir-frying, adding salt, the sheep gourmet powder, cumin powder and white cooked sesame, and taking out to obtain the cumin mutton.

Further, the size of the pretreated mutton piece is 2 multiplied by 1 multiplied by 1.5 cm.

Further, the weight of the pretreated mutton is 65 jin.

Compared with the prior art, the method has the advantages that the raw materials and seasonings are processed to obtain fried mutton pieces, standby seasoning bags, seasoning oil, a first seasoning bag, a second seasoning bag, sheep monosodium glutamate and soup stock for standby, and then the medlar-flavored mutton is prepared according to the first seasoning bag, the standby seasoning bags, the soup stock, the sheep monosodium glutamate, the seasoning oil and the fried mutton pieces; preparing rattan pepper-flavored mutton according to the second seasoning packet, the sheep gourmet powder, the soup stock and the fried mutton cubes; spicy mutton and cumin mutton are prepared according to soup stock, sheep gourmet powder, cooking oil and fried mutton cubes. The mutton snack food provided by the invention has the tastes of medlar-taste mutton, rattan pepper-taste mutton, spicy mutton and cumin-taste mutton, and can meet the requirements of consumers on various tastes of mutton.

Detailed Description

In order to make those skilled in the art better understand the technical solutions in the present application, the technical solutions in the embodiments of the present application will be clearly and completely described below.

The core of the application is to provide a mutton snack food preparation method, which can solve the problems that the mutton snack food in the current market has single taste and is difficult to meet the requirements of a plurality of tastes of consumers.

The application provides a mutton snack food preparation method, including the following steps:

firstly, selecting fresh mutton hind leg meat, namely pretreated mutton, cutting into blocks, putting the blocks into a cold water pot, adding cooking wine to remove fishy smell of the mutton, removing blood foam, and fishing out the pretreated mutton blocks for later use;

further, the weight of the pretreated mutton is 65 jin;

further, the size of the pretreated mutton piece is 2 multiplied by 1 multiplied by 1.5cm, namely the length is 2cm, the width is 1cm, and the height is 1.5 cm;

preparing 120g-140g of cassia bark, 20g-40g of angelica dahurica, 20g-40g of liquorice, 90g-110g of fennel, 30g-50g of bay leaf, 70g-90g of pepper, 10g-30g of clove and 90g-110g of white pepper granules to prepare a spare seasoning packet, and preparing 130g of cassia bark, 30g of angelica dahurica, 30g of liquorice, 100g of fennel, 40g of bay leaf, 80g of pepper, 20g of clove and 100g of white pepper granules to prepare the spare seasoning packet in the actual preparation process;

adding edible oil into a pot, heating, adding seasonings in a standby seasoning bag, stir-frying, and fishing out residues to obtain oil for standby;

adding the material oil into a pot, adding the scallion and the ginger when the oil temperature rises to 100 ℃, wherein the weight ratio of the material oil to the scallion and the ginger is 20:1, stir-frying until the scallion and the ginger are dried, fishing out, putting the pretreated mutton block into the pot, frying for about 3-4 minutes, and fishing out after the surface discolors to obtain a fried mutton block for later use;

adding 100 jin of water into a pot, selecting fresh 10 jin of sheep bone and 10 jin of chicken bone, putting into the water, adding 1.5 jin of salt, 4 jin of scallion and 5 jin of ginger, boiling for half an hour with slow fire, fishing out the material residues, sieving out the material residues with a dense sieve in order to thoroughly fish out the material residues, and finally taking out the broth for later use;

adding 180g-220g of medlar, 10g-30g of angelica and 40g-60g of radix codonopsitis into the standby seasoning packet to prepare a seasoning packet I for standby, wherein 200g of medlar, 20g of angelica and 50g of radix codonopsitis can be selected in the actual preparation process to prepare the seasoning packet I;

adding 250g-270g of spicy pepper into the standby seasoning packet to prepare a seasoning packet II for standby, wherein 260g of spicy pepper can be selected to prepare the seasoning packet II in actual preparation;

10kg of pretreated mutton is taken and put into a grinder to be ground into mutton paste, the mutton paste is added into 30kg of water to be boiled to remove blood foam, and then the mutton paste and the mutton soup are respectively contained for standby;

then, pouring the mutton paste and the mutton soup into an enzymolysis tank, adding 90-110ml of enzyme solution, adjusting the enzymolysis temperature to 40-50 ℃, adjusting the rotation speed to 90-100rpm, starting enzymolysis, adjusting the enzymolysis temperature to 50 ℃ and the rotation speed to 100rpm in the actual manufacturing process, raising the temperature to 100 plus 110 ℃ after carrying out enzymolysis for 3 hours, adjusting the enzymolysis temperature to 110 ℃ in the actual manufacturing process, continuously keeping the rotation speed at 90-100rpm, and then concentrating for 3 hours to obtain concentrated solution, wherein the weight of the concentrated solution reaches about 4 kg;

pouring the concentrated solution into a stirrer, and adding the following ingredients: 18kg to 22kg of monosodium glutamate, 18kg to 22kg of salt, 0.5kg to 1.5kg of nucleotide disodium (L + G), 20G to 30G of 30G L-propionic acid, 20G to 30G of glycine, 20G to 30G of taurine, 20G to 30G of ascorbic acid, 45G to 55G of glucose, 20G to 30G of xylose, 0.5kg to 1.5kg of hydrolyzed plant protein, 0.2kg to 0.8kg of thirteen spices, 0.5kg to 1.5kg of succinic acid disodium (scallop extract), 0.5kg to 1.5kg of soy sauce powder and 2kg to 8kg of starch are stirred for 30 to 40 minutes and poured out to obtain the bulk mutton. The following ingredients can be added in the actual manufacturing process: 20kg of monosodium glutamate, 20kg of salt, 1kg of nucleotide disodium (L + G), 25G L-propionic acid, 25G of glycine, 25G of taurine, 25G of ascorbic acid, 25G of glucose, 25G of xylose, 1kg of hydrolyzed plant protein, 0.5kg of thirteen spices, 1kg of succinic acid disodium (scallop), 1kg of soy sauce powder and 5kg of raw powder), and meanwhile, the stirring time in the actual preparation process can be 40 minutes.

Putting the bulk mutton into a rotary granulator, and granulating to obtain uniform mutton granules; then putting the uniform mutton particles into a dryer, adjusting the temperature to 90 ℃, baking for 4 hours to obtain the sheep monosodium glutamate, and finally, taking out the sheep monosodium glutamate for later use;

preparing medlar-flavored mutton according to the first seasoning packet, the standby seasoning packet, the soup stock, the mutton monosodium glutamate, the cooking oil and the fried mutton cubes;

preparing rattan pepper-flavored mutton according to the second seasoning packet, the sheep gourmet powder, the soup stock and the fried mutton cubes;

spicy mutton and cumin mutton are prepared according to soup stock, sheep gourmet powder, cooking oil and fried mutton cubes.

It should be noted that each taste of mutton needs to be prepared with pretreatment of mutton, and the preferred weight is 65 jin, and what needs to be further explained is that the preparation processes of the pretreatment of mutton cubes, the standby seasoning bag, the broth and the mutton monosodium glutamate in the above steps are in no sequence.

Further, the preparation of the medlar-flavor mutton according to the first seasoning packet, the standby seasoning packet, the broth, the mutton essence, the cooking oil and the fried mutton cubes comprises the following steps:

adding soup stock, a seasoning packet I and 250g of standby seasoning packets into a pot, adding fried mutton blocks when the temperature of the soup stock is raised to 42 ℃, adding 330g-350g of salt, 40g-60g of sheep gourmet powder, light soy sauce and dark soy sauce after the soup stock is boiled, taking out the treated mutton after boiling for 40 minutes, and adding 340g of salt and 50g of sheep gourmet powder into the soup stock in the actual preparation process;

and (3) adding the cooking oil and the treated mutton into another pot, stir-frying until the treated mutton is anhydrous, adding 180g-220g of salt, 40g-60g of sheep taste essence and 740g-760g of cooked white sesame seeds, stir-frying again, taking out, standing for 7-10 minutes to obtain the medlar-flavor mutton, and adding 220g of salt, 50g of sheep taste essence and 760g of cooked white sesame seeds into the pot in the actual preparation.

Further, the step of preparing the rattan pepper-flavor mutton according to the seasoning packet II, the mutton monosodium glutamate, the soup stock and the fried mutton cubes comprises the following steps:

adding 2.7kg of rattan pepper oil into a pot, heating the rattan pepper oil, adding shallot, ginger and 400g of green pepper sauce, stir-frying, pouring 55kg of stock soup, putting 250g of seasoning packet II and fried mutton blocks, decocting, adding 40-50 g of salt and 20-40 g of sheep gourmet powder, boiling for 40 minutes, taking out the treated mutton, and adding 50g of salt and 30g of sheep gourmet powder into the pot in the actual preparation process;

adding 500g of rattan pepper oil into another pot, adding the treated mutton, 90g to 110g of peanut powder, 160g to 180g of paprika powder, 740g to 760g of cooked sesame, 180g to 220g of salt and 40g to 60g of sheep gourmet powder after the rattan pepper oil is heated, stir-frying for 2 minutes, and finally fishing out the rattan pepper-flavored mutton, wherein 110g of peanut powder, 180g of paprika powder, 760g of cooked sesame, 220g of salt and 50g of sheep gourmet powder can be selected and added into the pot in the actual preparation process.

Further, the method for preparing the spicy mutton and the cumin mutton according to the soup stock, the mutton monosodium glutamate, the cooking oil and the fried mutton cubes comprises the following steps:

adding 1500g of edible oil into a pot, adding 180g to 220g of dried chili, 10g to 30g of cassia bark, 18g to 20g of bay leaves, 140g to 160g of scallion, 140g to 160g of ginger and 10g to 30g of fennel, stir-frying, taking out the material residues, optionally adding 220g of dried chili, 30g of cassia bark, 20g of bay leaves, 160g of scallion, 160g of ginger and 30g of fennel into the pot in the actual manufacturing process, adding 800g of hotpot condiment and 50g of pepper into the pot, pouring in soup stock after stir-frying for one minute, taking out the material residues after decocting for three minutes, and bagging the material residues;

putting the material residue bag into the pot again, adding the fried mutton slices when the soup-stock temperature is raised to about 81 ℃, boiling for one minute, then adding 330g-350g of salt and 40g-60g of mutton flavor, boiling for 10 minutes, then boiling with soft fire for 40 minutes, and taking out to obtain standby mutton slices, wherein 350g of salt and 50g of mutton flavor can be added into the pot in the actual preparation process;

it should be noted that the spare mutton cubes are used as raw materials when spicy mutton and cumin mutton are prepared.

500g of cooking oil is poured into a pot and heated to about 150 ℃, then spare mutton blocks are added and fried, 760g to 840g of chilli powder, 480g to 520g of cooked sesame, 180g to 220g of salt and 40g to 60g of sheep gourmet powder are added, 480g to 520g of fine chilli powder and 280g to 320g of coarse chilli powder are added into the chilli powder, then the spicy mutton is obtained by fishing out, and 840g of chilli powder, 520g of cooked sesame, 220g of salt and 50g of sheep gourmet powder can be selected and added into the pot in the actual production process.

Adding 500g of cooking oil into a pot, heating to about 150 ℃, adding 160g of scallion, 160g of ginger and 80g of pepper, stir-frying, fishing out the material residues, putting the mutton blocks for later use into the pot, stir-frying, adding 200g of salt, 40g to 60g of sheep gourmet powder, 380g to 420g of cumin powder and 740g to 760g of white cooked sesame, adding 50g of sheep gourmet powder, 420g of cumin powder and 760g of white cooked sesame into the pot in the actual preparation process, and fishing out to obtain the mutton with the taste of cumin.

The mutton snack food provided by the invention has high taste and nutritive value, has various tastes of medlar-taste mutton, rattan pepper-taste mutton, spicy mutton and cumin mutton, and can meet the requirements of consumers on various tastes of mutton.

Other embodiments of the present application will be apparent to those skilled in the art from consideration of the specification and practice of the application disclosed herein. This application is intended to cover any variations, uses, or adaptations of the invention following, in general, the principles of the application and including such departures from the present disclosure as come within known or customary practice in the art to which the invention pertains. It is intended that the specification and examples be considered as exemplary only, with a true scope of the disclosure being indicated by the following claims.

It will be understood that the application is not limited to the precise arrangements that have been described above and that various modifications and changes may be made without departing from the scope thereof. The above-described embodiments of the present application do not limit the scope of the present application.