Altai Capricorn sheep a carcass weight up to 10 ~ 15kg is appropriate.? Ingredients

Each sheep needs 2500g of eggs, 25g of turmeric, 150g of rich white flour, 500g of salt, pepper and cumin (also known as resting fennel, a kind of aromatic seasoning specialty of Xinjiang). Roasted whole sheep production process (Dr. Lee roasted whole sheep to provide) Sheep billet soaking

Soak sheep billet material water preparation: onion, ginger 2 kg each pat cracked into the basin, plus 2 bottles of high-quality beer, salt 4 two, monosodium glutamate (MSG) 3 two, 60 pounds of water, with the hands of onions and ginger grabbed squeeze out the taste, made of soaking material water to be used.

Vacuum-packed "Dr. Lee" roasted whole lamb billet opened the package, placed on the workbench to thaw completely naturally. (In winter, the operation room should be equipped with heating facilities to warm up the thawed lamb blanks.) Put the thawed lamb blanks into the soaking water and wash them for 3~5 minutes, then fish them out for use.

Shear wire

Shear wire: 18 # fine wire bundle into several small portions of the bundle, 1, limbs fixed wire: take a small bundle in one place to cut open that is. 2, the torso tie wire: another bundle of three equal portions of the bundle to cut open and both hands hold the two ends of the inward to hold the "U" arc that is.

Wrap the grill

Roasted goat master (hands wearing cotton gloves) to take the goat billet fixed frame on the first level of the work frame, hand lever in the left hand direction. Take a "limbs fixed wire" folded out of the center, the left hand to hold down the first beam of the fixed frame and the intersection of the vertical beam of the fixed frame, the right hand wrapped around the right half of the beam, to the end of the 5 centimeters to the direction of the hand lever pull out, all 4 pull out the wire part of the length of the same, about 20 centimeters; for the right hand to hold down the point of coincidence, the left hand wrapped around the beam of the left half, to the end of the 5 centimeters. Take the second "limb fixing wire" and fold out the center point, press the intersection of the fourth beam and the vertical beam of the fixing frame with your left hand, wrap the right half of the fourth beam with your right hand and pull it out towards the transmission fork at the end 5 cm, press the overlap point with your right hand and wrap the left half of the fourth beam with your left hand. The left hand wraps around the left half of the fourth beam and pulls it out at the end 5 centimeters toward the drive fork, so that the "limb fixing wire" of the billet fixing frame is all wrapped up.

Bundle the billet

The roaster grasps the billet at the back waist with his right hand, and lifts the billet's neck bone with his left hand and puts it on the fixing frame, with the vertical beams of the fixing frame as the dividing line, and puts the two back legs between the third beam and the fourth beam; and puts the two front legs between the first beam and the second beam, so that the billet stays in the center and balanced on the fixing frame. The left hand of the roaster puts the right front limb of the billet on the right half of the first beam on the fixing frame at the end of 5 centimeters, grasping it firmly; the right hand takes the 20-centimeter winding wire and pulls it tightly, wrapping it around the intersection of the "cross" type twice, and wrapping it around to the end of the billet to fix the right front limb of the billet. The right hand puts the left front limb of the billet on the left half of the first beam on the fixing frame at the end of 5 cm, and grasps it firmly; the left hand takes this side of the 20 cm winding wire and pulls it tightly around the "cross" junction twice, and wraps it around to fix the left front limb of the billet at the end. With your left hand, put the left hind limb of the billet on the left half of the fourth beam on the fixed frame at the end of 5 centimeters, hold it firmly; with your right hand, take the 20 centimeters winding wire on the fourth beam and pull it tightly in a smooth direction, wrap it around the intersection of the word "ten" twice, and then wrap it towards the end to fix the left hind limb of the billet, while with your right hand, put the right hind limb of the billet on the end of the right half of the fourth beam of the barbecue at the end of 5 centimeters, hold it firmly; The left hand to take 20 cm winding wire along the trend of tightening, winding the "ten" word junction two circles, wrapped to the end of the fixed billet of lamb right hind limb, so that the billet of lamb limbs have been fixed. Roast goat master left hand to grasp the billet neck bone, right hand to grasp the pelvic bone two hands to stretch the billet, stretch the billet two forearms, stretch the billet left and right chest row, stretch the billet two rear thighs, so that the billet maximum stretch, adjust the billet balance in the smoothest position. The left hand of the roaster takes three "torso ties" from the back of the spine of the billet of sheep in turn at the waist, neck blades, tail root, across the spine of the billet of sheep inserted in parallel to the penetration of the right hand to take the wire pliers, with the gap at the end of the knife, clamped through the wire, spinning and pulling the tight and make the wire helix part of the direction of the tail of the sheep backward to prevent the roasting of the unnecessary trouble. The left hand presses the billet neck at the tip of the neck and the vertical beam of the fixed frame tightly, the right hand to take the "torso tie" from the tip of the neck across the vertical beam parallel to the tie down the spinning tightly and inverted, take a "torso tie" folded in the middle of the cut into two sections of a small "U" shaped arc on the grip. "U-shaped arc, to find the billet of lamb chest row and the second beam combination, from the left and right end of the 5 to 8 centimeters each inserted through a small "U" shaped "torso tie" and spinning tightly inverted, the right hand to take the plastic hard rows of brushes from the billet of lamb from the top to the bottom of the brush net, so that the barbecue billet has been bundled up. So far the barbecue billet has been bundled and fixed to be used, waiting for the oven baked, the whole process control in 2.5 ~ 3 minutes to complete a barbecue billet for the skilled, because of the point of time to roast the whole sheep, a barbecue sheep master in an hour to bundle out of about 25 billet of sheep it!

Ignition

Sheep billet bundled up and then wait for the oven grilled. It's worth noting that unlike other food processing, roasted sheep cannot be roasted without a reservation 2 hours in advance because of the optimal timing of the taste. Only after receiving the order notice, the roaster can put the prepared lamb blanks on the fire and roast them. First ignition preparation: a gasoline blowtorch screw down the pressure insurance valve. Open the gas pump gas port, add gasoline 2/3, tighten the gas port, tighten the pressure insurance valve, the left hand to hold the handle, the right hand to pump the cylinder to the bottle of gas injection (generally hit 50 ~ 80 next) to the pressure tank can spray oil mist, the first to put out a little oil in the preheating groove to ignite the preheating, take 4.5kg of charcoal placed at the end of the grill at the tapered pile, preheating the oil lamp open to the blue smokeless flame to ignite charcoal pile and then turn off the oil lamp! Put in a safe place, with a strong blower on the charcoal fire blowing combustion to the whole pile of carbon red smoke-free, with a long-handled iron tongs quickly divided into left and right symmetry of the two small conical piles of fire to.

Sheep rack

Fire divided into good quickly after the billet rack fire, the specific operation is to roast the sheep master right hand lever "Z" word bend with the billet to the front of the grill, the left hand to grasp the fourth beam "ten" word, the right hand to raise the hand lever in the direction of the neck of the sheep! After the vertical beam tail fork is aligned with the transmission groove, the whole vertical beam will fall into three grooves, and the traction motor will be started to make the fixed frame with the billet rotate.

Adjust the fire

Set up the sheep, we must immediately look at the position of the billet of sheep on the fixed frame and the center of the fire and the temperature of the center point of the correspondence of the billet of sheep at the end of the neck bone scapula center point and the root of the sheep's tail with the fire and the temperature of the center of the center of the fire corresponds to the easiest tool is to use the long-handled pincers corresponds to the light will be able to find the position of the fire adjusted quickly, as the billet of the sheep part of the front part of the breast than the leg is bigger, so the leg tail part of the fire than the breast, the leg tail part of the fire is bigger than the shoulder. leg tail part of the fire than the chest and shoulder fire pile to be less than a 3 ~ 5 pieces of about 05 ~ 0.8kg charcoal portion, adjusted depending on the fire pile flame normal no open flame, immediately close the lid of the stove for "simmering".

Brush oil and trim

Sheep billet stewed about 5 minutes, open the lid to observe the surface of the sheep billet slightly yellow, even color, moisture has dried, can clearly see the surface of the lower layer of oil and water in the rolling machine. Roasted sheep teacher to wear neat, high hat, mask, health gloves, left thumb, index finger, middle finger buckle end of the "Dr. Lee roasted whole sheep" special composite oil "A" oil cylinder (hereinafter referred to as A oil), ring finger and pinky finger tightly clamped to the handle of the knife edge of the combination of the blade, the knife blade Outside the right hand to adjust the direction of the fixed frame to the best position for the first time on the billet trimming and brushing oil: the right hand holding a sharp knife to scrape away the oozing oil and water substances sent back to the left hand, take out the brush at the mouth of the cylinder sip excess "A" oil, brushing on the billet of the whole inside and outside of the two surfaces. Brush the role of the oil is to make the surface of the billet by the "A" oil protection, so that the billet internal heat uniformity, to maintain the maximum moisture does not overflow, so that the meat is crisp and tender and the surface layer of the crispy texture effect. Close the lid immediately after brushing and trimming with oil. Brush with oil "A" and use a sharp knife to cut through the joint fascia, so that the lamb billet shrinks naturally and takes on its natural shape. Roasting time is about 90 minutes, the whole process of brushing "A" oil 4 times each time the amount of 45g.

Trimming is generally carried out once every 20 minutes, the second time to observe the muscles of the joints of the limbs due to heat contraction In the roasting process, brush the oil trimming at the same time should always be observed to adjust the corresponding position and size of the fire to ensure that the best roasted whole sheep to roast.

The last ten minutes

The last ten minutes is the key to the whole barbecue process, at this time that is, brush the last "A oil", to adjust the temperature of the fire pile higher, bigger, only so that the roasted sheep surface crispy beautiful ah, such as the fire is small, low-temperature will result in the roasted sheep surface layer of water vapor, the surface layer of tough, meat aging. Surface layer tendon, meat aging works is a failure ah. The way to add fire is to be on the feast on the stove fire moved over, operation, remember to pay attention to safety oh! To be roasted sheep color gold and red bright, open the lid aroma of ripe when the stop, with a sharp knife to the thigh thick leg bone scratch open back knife back scratch lift off the exposed bone, scapula at the deep transverse cuts from the mouth of the knife along the neck bone upward to open the sides of the waist at the transverse row three knives to disconnect the spine, in the chest and scapula combined with the scapula out of the trend of rowing a knife to lift off the scapula bone, so that the roasted sheep operation with the knife is complete. Brush on "Dr. Lee's Roasted Lamb Oil B", sprinkle appropriate amount of special material powder inside, turn to the surface and sprinkle a little coarse chili powder and fried peeled white sesame seeds and then sprinkle special material powder. A roasted whole lamb **** need about 50 ~ 80g of powder, according to local tastes and moderate increase or decrease. Finally, in the knife mouth stuffed with scallions to turn the surface of the fire on the surface of the roast 15 ~ 20 seconds, the whole process of sheep control in 2 minutes time is the best.

Unloading sheep

Rotate the handle upward with the left hand to hold the "Z" bend, the right hand grasps the end of the handle upward to the barbecue rack from the drive groove detached from the trend lifted to the work rack, the right hand with a wire cutter from the surface of the bundled wire **** 6, from the bottom of the pull out, with a wire cutter to break the limbs of the calf bone, the right hand to reverse the wire cutter to the wire, the right hand to the surface to the surface, the right hand, the right hand, the right hand, the right hand, the right hand, the right hand, the right hand. Reverse the wire pliers will wire pliers a handle deep into the roasted lamb tail pelvic bone, the left hand to grasp the neck bone. Both hands at the same time to lift the roasted whole sheep into the pad with washed and drained lettuce leaves of the roasted whole sheep special bamboo tray, the fastest speed to the table, so that customers can eat to the best taste of the roasted whole sheep to. The whole process of unloading the lamb is controlled within 2 minutes, ensuring that the whole lamb is presented to the customer within 5 minutes. "Dr. Lee's Roasted Lamb" requires the roaster to be skilled in the operation, and the action is controlled in the shortest possible time, otherwise it will affect the color and taste of the roasted lamb. [Edit] Roasted sheep with carbon Roasted sheep is best used to choose to fruitwood or larch wood chips as raw materials, the process is mainly wood chips by the machine high temperature, high pressure molding, and then sent to the charcoal furnace charcoal made of mechanism charcoal is the best. The whole production process without adding anything, is an environmentally friendly product category. There are two main shapes on the market: hexagonal with an empty center and quadrilateral with a hole in the center. Mechanism charcoal as a traditional charcoal (traditional charcoal: trees as raw materials, burned, is a resource-destroying industry has now been banned by the state) alternative products, it has a long burning time, high calorific value, no smoke, no explosion, environmental protection and other advantages.