Preparation method of fish-mutton soup

A fish and sheep fresh soup and the technology of its preparation method are applied in the field of daily diet, which can solve the problems of lack of umami taste, improper method, and complicated production, and achieve the effects of milky white color, replenishing spleen and stomach, and moisturizing skin

Active Publication Date: 2012-11-28
福建鲲鹏生态农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its production is complicated and the method is not proper. Although the prepared soup can remove fishy smell and mutton, its taste is relatively turbid and has no umami taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) After cleaning 20,000 grams of lamb leg meat, cut it into 2 sections;

[0019] (2) Put the cut leg of lamb into the pot, add 20 liters of water, and 200 grams of star anise to remove the smell;

[0020] (3) Cook for 40 minutes, turning the mutton constantly to prevent the mutton from sticking to the pan. After the mutton does not bleed, remove the mutton and debone it, and clean the deboned mutton and mutton bones;

[0021] (4) Take 20,000 grams of catfish, remove the viscera, scales and gills and clean them, then remove the meat from the back of the fish, and leave the fish head and bones for later use;

[0022] (5) Put the fish head and fish bone into the oil pan and fry for 15 minutes, until it is slightly yellow, then put it into the pot;

[0023] (6) Add 50 liters of water and heat to boiling, add the deboned mutton, mutton bones, fried fish head and fish bones, add 10 grams of Kaempferum, 10 grams of Galangal, 5 grams of amomum, 10 grams of white codonopsis,...

Embodiment 2

[0025] (1) After cleaning 25,000 grams of lamb leg meat, cut it into 3 sections;

[0026] (2) Put the cut mutton into the pot, add 50 liters of water, and 300 grams of star anise to remove the smell;

[0027] (3) Cook for 50 minutes, turning the mutton constantly to prevent the mutton from sticking to the pan. After the mutton does not bleed, remove the mutton and debone it, and wash the deboned mutton and mutton bones;

[0028] (4) Take 25,000 grams of big head fish, remove the viscera, fish scales, and fish gills, clean them, then remove the meat from the back of the fish, and leave the fish head and fish bones for later use;

[0029] (5) Put the fish head and fish bone into the oil pan and fry for 20 minutes, until it is slightly yellow, then put it into the pot;

[0030] (6) Add 50 liters of water and heat to boiling, add the deboned mutton, mutton bones, fried fish head and fish bones, and add 15 grams of kaempferum, 10 grams of ginger, and 5 grams of amomum, 10 grams o...

Embodiment 3

[0032] (1) After cleaning 30,000 grams of lamb leg meat, cut it into 4 sections;

[0033] (2) Put the cut mutton into the pot, add 60 liters of water, and 500 grams of star anise to remove the smell;

[0034] (3) Cook for 60 minutes, turning the mutton constantly to prevent the mutton from sticking to the pot. After the mutton does not bleed, remove the mutton and debone it, and clean the deboned mutton and mutton bones;

[0035] (4) Take 30,000 grams of grass carp, remove the viscera, scales, and gills, clean them, then remove the meat from the back of the fish, and leave the fish head and bones for later use;

[0036] (5) Put the fish head and fish bone into the oil pan and fry for 30 minutes, until it is slightly yellow, then put it into the pot;

[0037] (6) Add 60 liters of water and heat to boiling, add the deboned mutton, mutton bones, fried fish head and fish bones, add 20 grams of kaempferum, 15 grams of ginger, and 10 grams of amomum, 15 grams of white codonopsis, ...

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PUM

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Abstract

The invention relates to a preparation method of fish-mutton soup. The preparation method comprises the steps of: dicing the mutton, adding water and anise, then boiling, deboning, taking the meat on the back of the fish, putting the fish head and the fish bones into an oil bath, frying, and then putting into a slow cooker, adding water, boiling, then adding the deboned mutton, the mutton bones and the fried fish head and the fried fish bones, adding a seasoning bag, and then boiling until the soup becomes milk white to obtain the fish-mutton soup. The fish-mutton soup does not have the smell of fish and the smell of mutton, is savoury and mellow in taste, tasty but not greasy, rich in various inorganic salts necessary for a human body, such as calcium, phosphorus, ferrum, iodine and the like, and has the advantages of warming the stomach, expelling the coldness, improving the taste, enhancing the kidney and tonifying Yang, smoothening the skin and the like.

Description

technical field [0001] The invention relates to the field of daily diet, in particular to a preparation method of fresh fish and sheep soup. Background technique [0002] Fish is a favorite food of people, and mutton is also a favorite food of people. Both of them have high commercial value. However, because fish is the most fishy and sheep is the most stinky, few people use the combination of the two to make soup, because they are not handled properly. It will make the soup too fishy, ​​too stinky, and too greasy. [0003] The application number is 00121508.6, and the Chinese patent titled "Method for making fresh fish and sheep soup" discloses that mutton, lamb leg bones, and fish are the main ingredients, and orange peel, meat buckle, cinnamon, clove, galangal, three Nye, Green onions, ginger, salt, beer, sesame oil, coriander, etc. are used as auxiliary materials. After selecting materials, cleaning, boiling, filtering water, adding ingredients, stewing, simmering soup,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23L1/31A23L1/325A23L23/00A23L13/00A23L17/00
Inventor 林奕
Owner 福建鲲鹏生态农业有限公司
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