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Preparation method for mutton soup

A production method and technology of mutton soup, which is applied in the field of cooked food processing, can solve problems such as inability to store for a long time, and achieve the effect of removing the smell of mutton

Inactive Publication Date: 2014-03-05
XIAOXIAN JINGQUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the inherent smell of mutton, many consumers are discouraged from this traditional nourishing delicacy, and traditional mutton soup can only be made and eaten in the main producing areas of mutton, and cannot be stored for a long time, so it has strong seasonal and regional consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Slaughter local sheep on the spot, eviscerate, wash, separate the flesh and blood, and soak in cold water for 2 hours;

[0018] (2) In parts by weight, put 100 parts of soaked fresh mutton and fresh mutton bones into a cauldron, add 150 parts of cold water, and start to scoop out foam when the fire reaches 60°C until the water boils;

[0019] (3) Weigh 14.5 parts of scallions, 14.5 parts of ginger, 0.55 parts of Angelica dahurica, 0.35 parts of angelica, and 0.15 parts of Zanthoxylum bungeanum into the above cauldron, and simmer for 60 minutes on high heat. When the soup is thick, add 2 parts of salt, 0.35 parts of monosodium glutamate, 0.75 parts of pepper, then cook the mutton;

[0020] (4) Take out the mutton bones, remove the small bones from the mutton, cut into small pieces and cool naturally (in summer, put it in a constant temperature storage (0-4°C) to cool);

[0021] (5) Pour the mutton soup into a five-centimeter-deep tray and put it in a constant temper...

Embodiment 2

[0026] (1) Slaughter local sheep on the spot, eviscerate, wash, separate the flesh and bones, and soak in cold water for 1.5 hours;

[0027] (2) In parts by weight, put 100 parts of soaked mutton and mutton bones into a cauldron, add 150 parts of cold water, and start to remove foam when the fire reaches 65°C until the water boils;

[0028] (3) Weigh 15 parts of scallion, 15 parts of ginger, 0.6 part of Angelica dahurica, 0.4 part of angelica, and 0.2 part of Zanthoxylum bungeanum into the above cauldron, and simmer for 60 minutes on high heat. When the soup is thick, add 2 parts of salt, 0.4 part of monosodium glutamate, 0.8 parts of pepper, then cook the mutton;

[0029] (4) Take out the mutton bones, remove the small bones from the mutton, cut into small pieces and cool naturally (in summer, put it in a constant temperature storage (0-4°C) to cool);

[0030] (5) Pour the mutton soup into a five-centimeter-deep tray and put it in a constant temperature room (0-4°C) for 2.3 ...

Embodiment 3

[0035] (1) Slaughter local sheep on the spot, eviscerate, wash, separate the flesh and blood, and soak in cold water for 1 hour;

[0036] (2) Put 100 parts of soaked mutton and mutton bones into a large pot, add 150 parts of cold water, and start to remove foam when the fire reaches 70°C until the water boils;

[0037] (3) Weigh 15.5 parts of scallions, 15.5 parts of ginger, 0.65 parts of Angelica dahurica, 0.45 parts of angelica, and 0.25 parts of Zanthoxylum bungeanum into the above cauldron, and simmer for 60 minutes on high heat. When the soup is thick, add 2.5 parts of salt, 0.45 parts of monosodium glutamate, 0.85 parts of pepper, then cook the mutton;

[0038] (4) Take out the mutton bones, remove the small bones from the mutton, cut into small pieces and cool naturally (in summer, put it in a constant temperature storage (0-4°C) to cool);

[0039] (5) Pour the mutton soup into a five-centimeter-deep tray and put it in a constant temperature room (0-4°C) for 2.5 hours;...

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PUM

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Abstract

The invention relates to the technical field of cooked food processing and discloses a preparation method for mutton soup. The method comprises the following steps: putting the fresh mutton and fresh goat bone in parts by weight to an iron wok; adding cold water and boiling; adding white ends of scallions, ginger, radix angelicae, angelica, and wild pepper to the wok and stewing for 60 minutes with big fire; and finishing cooking by adding salt, gourmet powder and pepper when the soup turns thick. As for the mutton soup prepared by adopting the method, the smell of the mutton is effectively removed so that more consumers can enjoy the traditional nourishing food. The method provided by the invention has the advantage of capability of realizing industrialized, large-scale and standardized production for the traditional handmade mutton soup.

Description

technical field [0001] The invention relates to the technical field of cooked food processing, in particular to a method for preparing mutton soup. Background technique [0002] Now that living standards have improved, people have higher and higher requirements for diet, and higher and higher requirements for the taste of mutton soup. The traditional method of making mutton soup is to cook mutton and its edible haggis (offal) and slice them, then boil the bones and head of the lamb over high heat to make a white broth. cooking. Due to the inherent smell of mutton, many consumers are discouraged from this traditional nourishing delicacy, and traditional mutton soup can only be made and eaten in the main producing areas of mutton, and cannot be stored for a long time, so it has strong seasonal and regional consumption . Contents of the invention [0003] The purpose of this invention is to provide a kind of preparation method of mutton soup. [0004] Technical scheme of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23L1/314A23L1/318A23L1/311A23L23/00A23L13/10A23L13/40A23L13/70
CPCA23L13/428A23L23/00A23L27/00A23L33/105
Inventor 潘瑛
Owner XIAOXIAN JINGQUAN FOOD
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