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Roasted Whole Lamb Encyclopedia Business Card
Roasted Whole Lamb Roasted Whole Lamb (Roasted Whole Lamb) is a traditional local flavor meat product of the ethnic minorities in Xinjiang, especially Uyghur people's meals, a dish of the most national characteristics, a traditional delicacy of the ethnic groups formed in the thousands of years of nomadic life, and is a traditional dish of the ethnic minorities in Xinjiang for entertaining foreign guests and honored guests, and is also the most famous dish in Sangxia. Famous dishes, but also Sangxia people in the Central Plains are very happy to eat meat products.
Before the liberation of Xinjiang, roasted whole sheep is the upper class of officials, landlords and other people in the New Year's festivals, celebrating birthdays, joyful occasions when used to entertain the honored guests of the delicacies. Since the liberation of Xinjiang, roasted whole goat has been for the people of all ethnic groups in the territory to eat, in the Horse Racing Festival, Bazaar (Xinjiang ethnic characteristics of the trade
Farmers free-range goat
products trade exchanges), as well as the New Year's Eve night market, there are often barang (Uyghur young man) to call for the sale of roasted whole goat. Roasted whole sheep can be sold as a whole, but also can be cut into retail, favored by consumers of all ethnic groups. Roasted whole sheep is a traditional dish used by ethnic minorities in Xinjiang to entertain foreign guests and honored guests, and it is also a meat product that is very popular with people in the Central Plains today. Because of the differences in geographical and dietary habits, the Central Plains prevailed roasted whole sheep than Mongolia and Xinjiang to come later, it should be said that before is the royal dignitaries to enjoy the delicacies, and now popularize the majority of the people's table highlights specialties only, so that the rapidity of the food winds are other can not be and so on. Therefore, in the Central Plains, every time to the early lights, part of the city's food area to grill sheep as the main, hard-working people in the Central Plains show their skills, some grilled whole sheep, some grilled chunks of sheep chunks, there are also grilled to facilitate women and children to eat small skewers; in short, the whole neighborhood smoke curls, immersed in the aroma of grilled sheep in the grill stalls are too centralized, coupled with mixed grilling practices and some owners of the practitioners of the quality of the low Problems, making part of the city's environment has been greatly affected, favorite diners dietary health can not be guaranteed. So in the city, advocating professional barbecue catering organizations, with professional technology, rigorous scientific health management,
Baked Xinjiang roasted whole sheep (20) a strong and powerful quality assurance system, and strive for the industry's health, green, environmentally friendly sustainable development to explore the road. Xinjiang real estate Altai sheep is a branch of the Kazakh sheep, in the biological classification belongs to the fat buttocks sheep, the meat is muscular and tender and no stink. Xinjiang Mongolia roasted by the selection of Kazakh sheep or sheep and other varieties of lamb blanks due to regional taste differences. Comparatively speaking from the local dietary tastes adaptability and raw material collection localization, the Central Plains roasted whole sheep to the Central Plains land specialties goat, goat billet baked sheep of the Castle Peak. One of the goat produced in Shenqiu County, Shenqiu store square, to the store for the distribution of the name, after the entire East Henan Plain, its medium size, short hair and dense, early maturity, fast breeding, good foraging, resistance to roughage, like to dry anorexia, good at climbing, love of jousting, easy to herd and feed. Samuel Hill sheep more thin
Special roasted whole sheep
meat less fat, not fat, not greasy, nausea small, boiled soup cooking palatable to Samuel Hill sheep made of Samuel store Dongguan smoked mutton, is near and far the famous culinary treasures. Roasted lamb is so famous, in addition to its selection of materials, is that it is a unique system. Xinjiang lamb texture tender and no stink, the international and domestic meat market enjoys a good reputation. Highly skilled chefs choose the best two-year-old Altai Capricorn sheep, slaughtered and skinned, remove the head, hooves, internal organs, with a head pierced with large nails on a wooden stick, the sheep from head to tail through the sheep's neck stuck in the nails. Then make a paste with egg yolk, brine, turmeric, cumin, pepper, and white flour. Wipe the sheep with the paste and place it head down in the hot naan pit. Cover the mouth of the pit tightly, sealed with a wet cloth, simmering for about an hour, uncovered to observe, the stick against the meat was white, the whole sheep into a golden brown, remove that is complete. Edit this section of the roast lamb raw materials
Main
Altai Capricorn sheep a carcass weight of 10 ~ 15kg is appropriate.
Ingredients
Each sheep needs 2500g of eggs, 25g of turmeric, 150g of rich and strong flour (refined white flour), 500g of salt, pepper and cumin powder (also known as resting fennel, an aromatic flavor seasoning specialty of Xinjiang) in moderation. Edit this section of the roast lamb production
Sheep billet soaking
Sheep billet soaking material water preparation: onion, ginger 2 pounds 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 scratch squeeze out the taste, made of soaking material water to be used.
Shear wire
Shear wire: 18 # fine wire bundles into several small portions of the bundle, 1, limbs fixed wire: take a small bundle in one place to cut into. 2, the torso tie wire: another bundle of 3 equal portions of the bundle to cut into and both hands hold both ends of the inward grip "U" arc that is made.
Wrapping barbecue grill
Sheep grillers (hands wearing cotton gloves) to take the billet of sheep on the first layer of the work frame, the hand lever in the direction of the left hand. 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; change 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 to the hand lever direction. 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. Half, to the end of the 5 centimeters to the direction of the transmission fork pull out, so that the billet fixed frame "limbs fixed wire" all wrapped up.
Tying the billet
The roaster grasps the billet at the back of the back waist with his right hand, and lifts the billet by the neck bone with his left hand and puts it on the fixing frame, with the vertical beams of the fixing frame as the demarcation line, and puts the two back legs between the third and the fourth beams; and puts the two front legs between the first and the second beams, so that the billet stays in the middle 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. The left hand puts the left hind limb of the billet on the left half of the fourth beam on the fixed rack at the end of 5 cm,
Bundle the billet
grasp it firmly; the right hand takes the 20 cm winding wire on the fourth and pulls it tightly along with the trend and wraps it around the intersection of the word "ten" for two times, and then wraps it around the end to fix the left hind limb of the billet, and the right hand puts the right hind limb of the billet on the fourth right half of the grill. The right hand puts the right hind limb of the billet on the end of the fourth right half of the barbecue frame at 5 cm, and grasps it firmly; the left hand holds the 20 cm winding wire and pulls it tightly, wraps it around the intersection of the word "ten" twice, and wraps it around the end to fix the right hind limb of the billet of mutton, and the limbs of the billet of mutton have been fixed so far. 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 most stable 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!
Light the fire
Sheep billet bundled up after waiting on the stove grilled. It is worth noting that unlike other food processing, roasted whole sheep can not be roasted without a purpose without a reservation 2 hours in advance because of the best time to consume the flavor. 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.
Shelf sheep
Fire divided into good quickly after the billet of sheep on the fire, the specific operation is to roast the sheep master right hand lever "Z" bend with billet of sheep to the front of the grill, the left hand to grasp the fourth beam "ten", the right hand to raise the hand lever in the direction of the neck of the sheep, the left hand to make the vertical beam tail 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 activated to make the fixed frame with the billet rotate.
Adjustment of the fire
Set up a good 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 center of the fire and the center of the billet of sheep at the end of the neck bone scapula center and the root of the sheep's tail and the center of the fire and the center of the fire and the center of the fire and the center of the fire and the center of the fire and the temperature of the fire corresponds to the easiest tool is, the use of the long-handled pincers corresponds to the light to quickly find the position of the fire adjusted, the billet of lamb in the front of the chest part of the legs than a little bigger, so the tail part of the leg of the fire than the chest. leg tail part of the fire than the chest and shoulder fire pile to be less than a 3~5 pieces of charcoal about 05~0.8kg portion, adjusted depending on the normal flame of the fire pile without open flame, immediately close the lid of the stove for "simmering".
Brush oil and trim
Sheep billet simmering about 5 minutes, open the lid to observe the surface of the billet slightly yellow, evenly colored, moisture has dried, can clearly see the surface of the lower layer of oil and water in the rolling machine. Roast goat teacher should wear neat, high hat, mask, sanitary gloves, left hand thumb, index finger, middle finger buckle end of the roast goat special composite oil "A" oil cylinder, ring finger and pinky finger tightly clamped the handle edge of the knife blade combination, knife edge outside, right hand to adjust the direction of the fixing frame in order to the optimal position of the goat billet for the first time to trim the oil brush: the right hand holding a sharp knife scraping away The right hand holds the sharp knife and scrapes away the oozing oil and water substances and sends it back to the left hand, takes out the brush and sips away the excess "A" oil at the mouth of the oil tank and brushes it on the two surfaces of the whole billet of mutton, inside and outside. 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.
Roasting
Trimming is generally carried out once every 20 minutes, the second time to observe the joints of the limbs muscle contraction due to heat In the roasting process, brush the oil trimming at the same time, but also at any time to observe the adjustment of the fire position and size to ensure that the best roasted whole lamb to roast.
The last ten minutes
The last ten minutes is the key to the entire 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 water vapor, the surface 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 golden red bright, open the lid aroma of ripe stop, with a sharp knife to the thigh at the thick leg bone scratch open the back of the knife back to scratch open the exposed bone, scapula at the deep cross-cut, from the mouth of the knife along the neck bone upward to open the sides, in the waist at the cross-cut three cuts to disconnect the spine, in the chest and scapula combined with the scapula out of the trend of scratching the scapula, so far as this roasted sheep operation with a 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 for 15 ~ 20 seconds, the whole process of sheep out of the control of 2 minutes for the best time.
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 grill from the drive groove to detach, along the way 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 extremities of the calf bones, the right hand to reverse the wire cutter to the wire, the right hand to the surface, the right hand, 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.
Other practices
[Ingredients] White Capricorn .......................................... .l only Segmented scallions ............................................ .250 g Ginger ............................................ .250g fine salt ............................................. .30 g pepper ............................................. .70 g soy sauce ............................................ .150 g Dashi ............................................. .70g Sugar color ............................................ .150g ground cumin ......................................... .70g sesame oil ............................................ .150 grams [cooking method] 1. Sheep slaughtered, with 80 ~ 90 ℃ boiling water scalding the whole body, while hot depilate the hair, take out the viscera, scraping clean, and then in the sheep's abdominal cavity and the inside of the hind leg meat thick place with a knife to cut a number of small openings. 2. sheep abdomen into the onion, ginger, pepper, dashi, cumin end, and rubbed with refined salt to taste, sheep legs inside the knife cut, with seasoning and salt to taste. 3. the tail of the sheep with an iron stick don't into the abdomen, chest up, limbs with iron hooks to hang the skin surface, brush with soy sauce, sugar color slightly cool, and then brush with sesame oil. 4. the whole sheep belly up hanging people in advance of the hot oven, the mouth of the stove with an iron pot to cover tightly, and sealed with yellow mud, in the furnace below the preparation of an iron box, used to contain the baking outflow of the sheep oil, about 3 ~ 4 hours, to be baked to the skin of the sheep, yellow and red crispy, meat tender and ripe when taken out. 5. edible first whole sheep lying in a special wooden plate, sheep horns tied with red silk cloth, lifted to the dining room to guests to appreciate,
out of the oven roasted sheep
by the chef will be peeled off the skin cut into strips on the plate, and then cut off the mutton cut into thick slices, mutton bone chopped into chunks respectively on the plate, with green onion, garlic, pasta sauce, lotus leaf cake and accompanied by a Mongolian knife on the table. [process key] roast whole sheep production requirements are strict, must choose 1 ~ 2 years old Inner Mongolia white big head capricorn, after slaughter, scalding, depilatory, marinade, seasoning, and then hung into the oven, seal the mouth with a slow fire baked to maturity, the finished product is yellowish-red color, shiny, crispy skin and tender meat, fat and not greasy, crispy and delicious, distinctive flavor. Edit paragraph roast lamb with carbon
Roast lamb is best to use the selection of fruitwood or larch wood chips as raw materials, the process is mainly wood chips by the machine high temperature, high pressure molding, and then send
Environmental carbon
into the charcoal furnace charcoal from the mechanism of charcoal is the best. The entire production process without adding anything, is the category of environmentally friendly products. 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 many other advantages. Edit this section of the roast lamb characteristics
Roasted lamb is currently the most healthy and environmentally friendly meat products in the diet of the most green food, roasted lamb appearance of golden yellow oil, the external meat caramelized crispy, the internal meat is soft and tender, lamb flavor fragrance pungent, quite palatable, distinctive.