Preparation method of islamic boiled mutton

• Main Authors: LIU DUNHUA, GONG YUAN, ZHANG TONGGANG, LIAO RUOYU, WANG XU, QU YUNQING, LIU YUYANG
• Format: Patent
• Language: English
• Published: 08.04.2015
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to a preparation method of islamic boiled mutton. The preparation method is characterized by comprising the following steps: (1) pretreatment: selecting fresh mutton, cutting the fresh mutton into strips with the length being 8-10cm and the width being 3-4cm, putting in clean water and soaking for 20-30 minutes, cleaning in the clean water, fishing out and draining water for later use; (2) boiling: firstly boiling the clean water in a pot by using big fire, putting the prepared stripy mutton into the pot with the boiling water, skimming after the water is reboiled, then adjusting into small fire to slowly stew for 40-70 minutes; (3) seasoning; (4) cooling; (5) vacuum package; and (6) sterilization. The preparation method provided by the invention has the advantages that the matching of the used amount of all components of spice in a formula is reasonable, the intrinsic flavor of the mutton is obvious, the taste is unique and fragrant and the flavor is long-lasting.