Mutton soup and preparation method thereof

Abstract

The invention belongs to the technical field of manufacturing of meat products, and in particular relates to a preparation method of a mutton soup. The preparation method comprises the following steps: paying attention to the choice of a soup source, the sanitation of a slaughter site and also the requirements on a stove at first, then stewing original soup by adopting sheep bones, mutton and haggis, paying attention to the pretreatment of respectively removing blood bubbles of the sheep bones, the mutton and the haggis before stewing the soup while stewing and performing the original soup, and performing the secondary cooking which comprises the steps of drying, cooling and then cutting the cooked mutton, sheep tripes and sheep gut into slices, heating up mutton fat in a wok, stir-frying so as to dry and remove the moisture and obtain fragrance as much as possible after mixing the mutton and the haggis and pouring the mixture into the wok, pouring the original soup into the wok, stewing to remove the blood bubbles, and then adding aginomoto and chive or caraway. The flavor of the mutton soup prepared by virtue of the preparation method is not only fresh but also tasty.

Description

technical field [0001] The invention belongs to the technical field of making meat products, in particular to a method for preparing mutton soup. [0002] Background technique [0003] Mutton is divided into goat meat, sheep meat and wild lamb. In ancient times, mutton was called pork, pork, and pork. It can not only resist wind and cold, but also nourish the body. It is suitable for general wind-cold cough, chronic bronchitis, asthma due to deficiency cold, impotence due to kidney deficiency, cold pain in the abdomen, weakness and fear of cold, sore waist and knees, yellow and emaciated complexion, deficiency of both qi and blood, and post-illness. All deficiencies such as postpartum physical deficiency have therapeutic and tonic effects, and are most suitable for consumption in winter, so they are called winter tonics and are very popular among people. Because mutton has a nasty smell of mutton, it is neglected by some people. The traditional method of soaking and rem...

AI Technical Summary

Problems solved by technology

The traditional method of soaking and removing mutton is to soak the mutton in cold water for 2-3 days, and change the water twice a day to leach the ammonia substances in the sarcoplasmic protein of the mutton, which can also reduce the smell of mutton, but it takes a long time. After 2-3 days of slaughter, the mutton has gradually lost its delicious characteristics, making the prepared mutton soup yellow in color, and its nutrients are also gradually lost

Although the current technology for preparing mutton soup is becoming more and more perfect, there are still many improper methods for preparing mutton soup. For example, the soup is yellow and easy to stick to the pan. Use lamb bones to boil the original soup, and some don’t use lamb haggis for cooking, but even so, the effect is still not good. As we all know, there are more nutrients in the bones. Not worth the candle