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Nourishing stewed mutton and making method thereof

A production method and technology of mutton stew, applied in food preparation, application, food science, etc., can solve the problems of negative impact on the human body, poor taste, low nutritional value, etc., and achieve the effects of convenience in eating, protection of the stomach wall, and delicious taste

Inactive Publication Date: 2011-09-14
杨华刚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the acceleration of the pace of modern life, people do not have much time for cooking and soup at home, but people pay more and more attention to dietary health, and their requirements for food quality are also getting higher and higher. Now there are various Quick-frozen food, but most of them have poor taste and low nutritional value, and some quick-frozen foods will have negative effects on the human body if they are eaten frequently

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: A nourishing mutton stew, which is composed of the following raw materials in parts by mass: 26 parts of mutton, 3.4 parts of beef bones, 3.4 parts of chicken racks, 38 parts of water for stewed cooking, 70 parts of water for broth, seasoning for stewed shallots, Ginger, star anise, Chinese prickly ash, hay, galangal, cinnamon bark, salt, and monosodium glutamate are arranged according to the mass ratio of 0.5∶0.4∶0.1∶0.07∶0.07∶0.1∶0.1∶0.8∶0.1, totaling 1.6 parts. Monosodium glutamate, sugar, salt, fragrant leaves, white peppercorns, red oil, and face powder are prepared in a mass ratio of 0.8:0.3:0.1:0.08:0.1:0.06:0.04:0.9:0.08, totaling 1.7 parts.

[0021] The boiled water and the broth water are common drinking water.

[0022] The mutton is made of mutton chops, mutton tendons, mutton canopy and mutton hind legs.

Embodiment 2

[0023] Embodiment 2: the preparation method of nourishing mutton stew, it is finished by following steps: (1) prepare material; (2) stew boiled mutton; (3) broth boil; (4) pack,

[0024] (1) Prepare ingredients: Prepare ingredients according to the formula of nourishing mutton stew. The mass parts are: 26 parts of mutton, 3.4 parts of beef bones, 3.4 parts of chicken racks, 38 parts of stewed water, 70 parts of broth water, and the stewed seasoning is green onion, Ginger, star anise, Chinese prickly ash, hay, galangal, cinnamon bark, salt, and monosodium glutamate are arranged according to the mass ratio of 0.5∶0.4∶0.1∶0.07∶0.07∶0.1∶0.1∶0.8∶0.1, totaling 1.6 parts. Monosodium glutamate, sugar, salt, fragrant leaves, white peppercorns, red oil, and face powder are arranged according to the mass ratio of 0.8:0.3:0.1:0.08:0.1:0.06:0.04:0.9:0.08 in order, a total of 1.7 parts, and will be weighed Lamb cut into 3×3cm pieces;

[0025] (2) Stewed mutton: Add the prepared stewed wate...

Embodiment 3

[0030] Embodiment 3: A nourishing mutton stew, which consists of the following raw materials in parts by mass: 28 parts of mutton, 5.4 parts of beef bones, 5.4 parts of chicken racks, 40 parts of water for stewed cooking, 90 parts of water for broth, seasonings for stewed cooking are green onions, Ginger, star anise, Chinese prickly ash, hay, galangal, cinnamon, salt, and monosodium glutamate are arranged according to the mass ratio of 0.6: 0.5: 0.11: 0.08: 0.08: 0.11: 0.11: 0.9: 0.11, with a total of 3.6 parts. The stock seasoning is shrimp skin, chicken essence, Monosodium glutamate, sugar, salt, fragrant leaves, white peppercorns, red oil, and face powder are prepared in a mass ratio of 0.9:0.4:0.11:0.09:0.11:0.07:0.05:1:0.09, totaling 3.7 parts.

[0031] The boiled water and the broth water are common drinking water.

[0032] The mutton is made of mutton chops, mutton tendon meat and mutton canopy meat.

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PUM

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Abstract

The invention discloses a nourishing stewed mutton and a making method thereof. The nourishing stewed mutton comprises the following raw materials in part by mass: 26 to 28 parts of mutton, 3.4 to 5.4 parts of beef bones, 3.5 to 5.4 parts of chicken bones, 38 to 40 parts of water for cooking meat broth, 70 to 90 parts of water for making soup-stock, 1.6 to 3.6 parts of seasoning for cooking meat broth and 1.7 to 3.7 parts of seasoning for making soup-stock. The making method of the nourishing stewed mutton comprises the following steps: (1) preparing raw materials; (2) making stewed mutton; (3) making soup-stock; and (4) packaging. The nourishing stewed mutton is the first cooked instant frozen food in mutton industry, and the cooked soup-stock and the warming and tonifying effect of mutton make the nourishing effect more prominent; and the nourishing stewed mutton is fresh in flavor, convenient for eating, nutritional and healthy and brings a convenient to customers.

Description

technical field [0001] The invention relates to a mutton stew and a preparation method thereof, in particular to a quick-frozen nourishing mutton stew and a preparation method thereof. Background technique [0002] With the acceleration of the pace of modern life, people do not have much time for cooking and soup at home, but people pay more and more attention to dietary health, and their requirements for food quality are also getting higher and higher. Now there are various Quick-frozen foods, but most of them have poor taste and low nutritional value, and some quick-frozen foods will have negative effects on the human body if they are eaten frequently. Contents of the invention [0003] The first object of the present invention is to provide a nourishing mutton stew. [0004] The second object of the present invention is to provide a method for making nourishing mutton stew. [0005] The first object of the present invention is implemented by the following technical sc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/311A23L1/312A23L1/39A23L33/00A23L13/10A23L13/20A23L23/00
Inventor 杨华刚陈晓堂
Owner 杨华刚