香煎羊排配酸奶薄荷酱的工艺研究  

Study on the Technology of Fried Lamb Chops with Sour Cream and Mint Sauce

作　　者：汪晓琳[1] 董秀芳[1] 李瑞国 Wang Xiaolin;Dong Xiufang;Li Ruiguo(Jiangsu Food&Pharmaceutial Science College,Huai’an 223003,China)

机构地区：[1]江苏食品药品职业技术学院

出　　处：《现代食品》2019年第17期82-84,94,共4页Modern Food

摘　　要：本文以羊排250 g、酸奶500 g、薄荷叶10 g为主料,柠檬皮5 g、橄榄油5 0 g、干红10 g、牛至5 g、迷迭香5 g、大蒜10 g、盐5 g、黑胡椒粉5 g、蜂蜜20 g、胡萝卜50 g与口蘑50 g为辅料。先用120℃油温大火封住羊排中的水分,再以酸奶薄荷酱腌制12 h,腌制入味,最后在烤箱中以160℃烤制40 min即可。探索出一道营养丰富的菜肴(香煎羊排配酸奶薄荷酱)。这道菜运用了煎、烤两种烹饪手法,以羊肉的鲜嫩可口配上酸奶薄荷酱的清香爽口,口感完美。In this paper,250 g lamb chop,500 g yogurt,10 g mint leaves as the main ingredients,lemon peel 5 g,olive oil 50 g,dry red 10 g,oregano 5 g,rosemary 5 g,garlic 10 g,salt 5 g,black pepper 5 g,honey 20 g,carrot 50 g,trichioma trichifolia 50 g as the accessories.Firstly,seal the moisture in lamb chops with oil temperature of 120℃,and then marinate them with sour cream and mint sauce for 12 hours to taste.Finally,bake them in oven at 160℃for 40 minutes.Explore a nutritious dish(Fried lamb chops with sour cream and mint sauce).This dish USES two cooking methods,Fried and grilled,with the lamb fresh and delicious with the flavor of sour cream and mint sauce,the taste is perfect.

关 键 词：羊排 酸奶薄荷酱 制作工艺 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]