羊肉食品的制作方法

Production method of mutton food

  • Inventors: LYU ZIYU
  • Assignees: 吕子玉
  • Publication Date: June 01, 2016
  • Publication Number: CN-105614457-A

Abstract

本发明公开了一种羊肉食品的制作方法,选取原料,原料为放养的土生山羊;宰杀、清洗、浸泡;制作老汤;将羊前腿置于老汤中大火煮沸后并用小火炖;将羊前腿从老汤锅中捞出,沥水后先在羊腿表皮拍一层干淀粉,然后再拍一层鸡蛋,最后拍一层面包糠,入五至六成热的植物油中,炸至金黄色时捞出。本发明所述工艺制作的羊肉食品,形式新颖,色泽鲜亮,能增强食欲。羊肉入味鲜美,肉质酥烂。不仅适合家庭或餐馆食用,而且可以大批量生产并作为经济快餐出售,同时也可以包装后出售。
The invention discloses a production method of a mutton food. The production method comprises: selection of a raw material which is a stocking native goat; slaughtering, cleaning, and soaking the goat; making a soup stock; boiling forelegs of the goat in the soup stock with strong fire and then carrying out stewing with soft fire; and fishing out the forelegs of the goat from a soup stock pot, draining water, then beating a layer of dry starch on the surface skins of the forelegs of the goat, then beating a layer of egg, finally beating a layer of bread crumbs, putting the forelegs into 50-60% hat vegetable oil, and fishing out the forelegs until deep-fried to be golden yellow. The mutton food prepared by the process disclosed by the invention is novel in form and bright in color, and can enhance the appetite. The mutton is tasty, fresh and delicious, and the meat quality is crispy and tender. The mutton food not only is suitable for family or restaurant consumption, but also can be produced in large quantities and sold as an economic fast food, and can also be packaged for sale at the same time.

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