阅读说明：本技术 一种卤羊肉及其制备方法 (Spiced mutton and preparation method thereof ) 是由 肖鸿章 于 2019-11-07 设计创作，主要内容包括：本发明公开了一种卤羊肉及其制备方法,按其重量份计,由以下原料组成：羊肉、羊龙骨、鸡骨架、香蕉皮、分心木、节节草、核桃枝、草果、甘松份、肉桂、干辣椒、罗汉果、山奈、食盐、花椒粒、糖、油、山楂果、酒。通过原汤的制备、香蕉皮的制备、卤汤的熬制、卤制等步骤制得的卤羊肉在传统卤料的基础上减少了卤料用量的同时加入了具有一定食疗效果的物料,使得卤羊肉的羊肉味更突出,增加了卤羊肉的食疗效果,在卤制后期加入酸口山楂使得卤制好的羊肉食而不腻还具有酸香味起到增强食欲促进消化的效果,采用羊油炒糖一方面炒出的糖糖色更亮同时加入到卤汤中卤出的羊肉色泽更加油亮。本发明操作简单、制得的卤羊肉营养丰富还具有一定的食疗效果。(The invention discloses marinated mutton and a preparation method thereof, wherein the marinated mutton comprises the following raw materials in parts by weight: mutton, sheep keel, chicken skeleton, banana peel, common diaphragma, herba arthrodii, walnut branches, tsaoko amomum fruits, nardostachys root, cinnamon, dried chili, momordica grosvenori, rhizoma kaempferiae, salt, pepper granules, sugar, oil, hawthorn fruits and wine. The marinated mutton prepared by the steps of preparing the raw soup, preparing the banana peel, stewing the marinated soup, marinating and the like reduces the amount of the marinated material on the basis of the traditional marinated material, and simultaneously adds the material with a certain food therapy effect, so that the mutton taste of the marinated mutton is more prominent, the food therapy effect of the marinated mutton is increased, the sour hawthorn is added in the later stage of marinating so that the marinated mutton is eaten and is not greasy, the sour hawthorn also has the sour flavor and plays a role in enhancing appetite and promoting digestion, the color of the sugar fried by adopting the mutton fat fried sugar is brighter, and the color of the stewed mutton added into the marinated soup is brighter. The method is simple to operate, and the prepared marinated mutton is rich in nutrition and also has a certain food therapy effect.)

1. The marinated mutton comprises the following raw materials in parts by weight: 46-48 parts of mutton, 12-14 parts of sheep keel, 6-8 parts of chicken skeleton, 6-8 parts of banana peel, 9-12 parts of diaphragma juglandis, 2-3 parts of herba arthrodii, 2-4 parts of walnut branches, 1.2-1.4 parts of tsaoko amomum fruits, 0.3-0.5 part of nardostachyos roots and rhizomes, 1.3-1.5 parts of cinnamon, 1.5-2.5 parts of dried hot peppers, 1.5-1.7 parts of fructus momordicae, 1-3 parts of rhizoma kaempferiae, 2-3 parts of salt, 1.5-2.5 parts of pepper granules, 2-3 parts of sugar, 2-3 parts of oil, 4-6 parts of hawthorn fruits and 1-2 parts of wine.

2. The method for preparing a marinated mutton as claimed in claim 1, comprising the following steps:

(1) preparing stock: putting 46-48 parts of mutton, 12-14 parts of sheep keel and 6-8 parts of chicken skeleton into cold water for heating, adding 1-2 parts of wine after the water is boiled, decocting for 6-8 minutes to remove froth, continuously decocting for 8-10 minutes, fishing out the mutton, the sheep keel and the chicken skeleton, and cleaning the mutton with clear water to obtain stock soup and materials for later use;

(2) preparing banana peel: cleaning banana peel, drying in a banana peel dryer, and making into banana peel segments of 5-8cm for later use;

(3) stewing the marinade:

a. putting banana peel, 9-12 parts of diaphragma juglandis, 2-3 parts of herba arthrodii and 2-4 parts of walnut branches into a container, adding the stock solution prepared in the step (1), soaking at normal temperature for 40-50 minutes, heating to 42-45 ℃, decocting for 3-5 hours, and filtering for later use;

b. putting 1 part of oil in a pot, heating, putting 1.2-1.4 parts of tsaoko amomum fruits, 0.3-0.5 part of nardostachys chinensis, 1.3-1.5 parts of cinnamon, 1.5-2.5 parts of dried peppers, 1.5-1.7 parts of momordica grosvenori and 1-3 parts of rhizoma kaempferiae, draining the oil after frying, and cooling for later use;

c. adding 1-2 parts of oil into a pot, adding 2-3 parts of sugar after the oil is hot, frying to obtain sugar color, and turning off the fire;

d. b, wrapping the fried spice with gauze, putting the wrapped spice and the fried sugar into the soup base prepared in the step a, and decocting the mixture for 1 to 2 hours with soft fire to obtain a marinating soup for later use;

(4) marinating: putting the mutton cleaned in the step (1), the drained sheep keels and the chicken skeleton into the marinated soup prepared in the step (3), adding 2-3 parts of table salt and 1.5-2.5 parts of pepper granules, decocting with slow fire for 3.5-4.5 hours, adding 4-6 parts of hawthorn fruits, and continuously decocting for 30 minutes;

(5) packaging: and (3) filling the marinated mutton into a guarantee belt, pouring 200 and 300g of marinated soup into the guarantee belt, freezing, vacuumizing, sealing and storing in a refrigeration house.

3. The marinated mutton of claim 1, wherein: the wine is 42 ° corn wine.

4. The marinated mutton of claim 1, wherein: the oil is adeps Caprae Seu Ovis.

5. The marinated mutton of claim 1, wherein: the fructus crataegi is fructus crataegi.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to marinated mutton and a preparation method thereof.

Background

Mutton, warm in nature, is classified into goat meat, sheep meat and wild mutton. The ancient times called mutton meat, billy meat and wether. It can resist wind-cold and nourish body, and has therapeutic and tonic effects on cough due to wind-cold evil, chronic tracheitis, asthma due to deficiency cold, deficiency of kidney and impotence, abdominal psychroalgia, asthenia, aversion to cold, soreness and weakness of waist and knees, emaciation with sallow complexion, deficiency of both qi and blood, and deficiency of body after illness or childbirth. The processing and eating methods of the mutton are many, the spiced mutton is favored by people due to the fact that the spiced mutton is fragrant and oily and has thick taste, a large amount of spices can be added during the existing spiced mutton, on one hand, the prepared spiced mutton does not have any health-care effect, and the phenomenon of getting angry and the like easily occurs when people eat more spiced mutton, so that the health of eaters is not facilitated.

The banana peel is rich in proteins, fats, sugars, K, Ca, Mg, S, Fe, Zn and other more than ten elements and can be used as a potential resource and a raw material. Rich in tryptophan, vitamin B6 and serotonin, and can generate comfortable, satisfied, happy, agreeable and optimistic mood.

Disclosure of Invention

The invention aims to overcome the problems and provide the spiced mutton which has a certain health preserving effect, is simple and convenient to operate and is rich in nutrition.

The invention relates to marinated mutton which comprises the following raw materials in parts by weight: 46-48 parts of mutton, 12-14 parts of sheep keel, 6-8 parts of chicken skeleton, 6-8 parts of banana peel, 9-12 parts of diaphragma juglandis, 2-3 parts of herba arthrodii, 2-4 parts of walnut branches, 1.2-1.4 parts of tsaoko amomum fruits, 0.3-0.5 part of nardostachyos roots and rhizomes, 1.3-1.5 parts of cinnamon, 1.5-2.5 parts of dried hot peppers, 1.5-1.7 parts of fructus momordicae, 1-3 parts of rhizoma kaempferiae, 2-3 parts of salt, 1.5-2.5 parts of pepper granules, 2-3 parts of sugar, 2-3 parts of oil, 4-6 parts of hawthorn fruits and 1-2 parts of wine.

The invention relates to a preparation method of marinated mutton, which comprises the following steps:

(1) preparing stock: putting 46-48 parts of mutton, 12-14 parts of sheep keel and 6-8 parts of chicken skeleton into cold water for heating, adding 1-2 parts of wine after the water is boiled, decocting for 6-8 minutes to remove froth, continuously decocting for 8-10 minutes, fishing out the mutton, the sheep keel and the chicken skeleton, and cleaning the mutton with clear water to obtain stock soup and materials for later use;

(2) preparing banana peel: cleaning banana peel, drying in a banana peel dryer, and making into banana peel segments of 5-8cm for later use;

(3) stewing the marinade:

a. putting banana peel, 9-12 parts of diaphragma juglandis, 2-3 parts of herba arthrodii and 2-4 parts of walnut branches into a container, adding the stock solution prepared in the step (1), soaking at normal temperature for 40-50 minutes, heating to 42-45 ℃, decocting for 3-5 hours, and filtering for later use;

b. putting 1 part of oil in a pot, heating, putting 1.2-1.4 parts of tsaoko amomum fruits, 0.3-0.5 part of nardostachys chinensis, 1.3-1.5 parts of cinnamon, 1.5-2.5 parts of dried peppers, 1.5-1.7 parts of momordica grosvenori and 1-3 parts of rhizoma kaempferiae, draining the oil after frying, and cooling for later use;

c. adding 1-2 parts of oil into a pot, adding 2-3 parts of sugar after the oil is hot, frying to obtain sugar color, and turning off the fire;

d. b, wrapping the fried spice with gauze, putting the wrapped spice and the fried sugar into the soup base prepared in the step a, and decocting the mixture for 1 to 2 hours with soft fire to obtain a marinating soup for later use;

(4) marinating: putting the mutton cleaned in the step (1), the drained sheep keels and the chicken skeleton into the marinated soup prepared in the step (3), adding 2-3 parts of table salt and 1.5-2.5 parts of pepper granules, decocting with slow fire for 3.5-4.5 hours, adding 4-6 parts of hawthorn fruits, and continuously decocting for 30 minutes;

(5) packaging: and (3) filling the marinated mutton into a guarantee belt, pouring 200 and 300g of marinated soup into the guarantee belt, freezing, vacuumizing, sealing and storing in a refrigeration house.

The invention relates to marinated mutton, wherein wine is 42-degree corn wine.

The invention relates to marinated mutton, wherein the oil is mutton fat.

The invention relates to marinated mutton, wherein hawthorn fruits are sour hawthorn fruits.

Compared with the prior art, has obvious beneficial effect, can know from above technical scheme: according to the invention, on the basis of the traditional marinating material, the amount of the marinating material is reduced, and meanwhile, materials with certain food therapy effects such as banana peel, diaphragma, Equisetum ramosissimum and walnut branches are added, so that on one hand, the mutton taste of marinated mutton is more prominent, on the other hand, the food therapy effect of the marinated mutton is increased, and on the other hand, sour hawthorn is added in the later stage of marinating so that the marinated mutton is eaten without greasy taste and has sour flavor to play a role in enhancing appetite and promoting digestion, and on the one hand, the sugar color of the sugar fried by adopting the mutton fat fried sugar is brighter, and the mutton added into the marinated soup is brighter in. The method is simple to operate, and the prepared marinated mutton is rich in nutrition and also has a certain food therapy effect.

Detailed Description