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Preparation method of lean meat soup oil

A technology of lean meat and soup oil, which is applied in the field of preparation of lean meat soup oil, can solve the problems of making seasoning materials without mixing, and achieve the effects of easy operation, multiple effects, and simple preparation methods

Active Publication Date: 2014-10-29
白国余
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the eating methods of lean meat are relatively limited. Most of them are steamed, stewed, fried or made into meat stuffing. They are not mixed with other ingredients to make seasoning materials with rich nutrition, unique taste and multiple functions.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] The preparation method of lean meat soup oil of the present invention, the steps are as follows:

[0018] ⑴ Oil refining: Put edible vegetable oil, beef waist oil and lard suet into the pot at the same time. It can be between -180°C; after removing the oil residue, continue to heat to 210°C or 220°C or 230°C, that is, it can be between 210°C and 230°C, and keep it for 30 minutes, 35 minutes or 40 minutes, that is, at 30 It can be between ~40 minutes. The mass ratio of edible vegetable oil, sirloin oil, suet oil is: edible vegetable oil: sirloin oil: pork suet=2.5:0.8 or 0.9 or 1.0 or 1.1 or 1.2:0.8 or 0.9 or 1.0 or 1.1 or 1.2, namely at 0.8 It can be between ~1.2.

[0019] (2) Put in the scallion section: add the scallion section into the above-mentioned refined oil, deep-fry to dark brown and pull out; the mass ratio of the described sirloin oil and the scallion section is: sirloin oil: scallion section=10: 0.7 or 0.8, that is, it can be between 0.7 and 0.8.

[002...

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PUM

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Abstract

The invention discloses a preparation method of lean meat soup oil. The preparation method comprises the following steps: putting edible plant oil, ox kidney oil and leaf lard into a pan at the same time, gradually heating to 210-230 DEG C and keeping for 30-40 minutes, wherein the mass ratio of the edible plant oil to the ox kidney oil to the leaf lard is 2.5 to (0.8-1.2) to (0.8-1.2); frying allium fistulosum sections till the allium fistulosum sections are black brown and taking out, wherein the mass ratio of the ox kidney oil to the allium fistulosum sections is 10 to (0.7-0.8); adding auxiliary medicinal materials for the first time, decocting with small to medium flame for 20-30 minutes, and taking out the auxiliary medicinal materials; adding ginger slices, wherein the mass ratio of the ox kidney oil to the ginger slices is 10 to (0.8-0.12); adding auxiliary medicinal materials for the second time and decocting with slow fire for 30-40 minutes; adding dry red chili, wherein the mass ratio of the ox kidney oil to the dry red chili is 10 to (1-3); adding lean meat and decocting with slow fire for 20-25 minutes, wherein the mass ratio of the ox kidney oil to the lean meat is 1 to (0.8-1.2); and cooling to room temperature and packaging. The preparation method is simple and convenient and is easy to operate; the lean meat soup oil has the advantages of being delicious in taste, rich in nutrition and convenient to drink, and having multiple efficacy and nourishing and health effects.

Description

technical field [0001] The invention relates to a preparation method of food soup oil, in particular to a preparation method of lean meat soup oil. Background technique [0002] Lean meat occupies a large proportion in meat products, and the dosage is very large. Lean meat has the advantages of sweetness and flatness. It is rich in protein and fat, and also contains calcium, phosphorus, iron, vitamin B1, B2 and other ingredients. It has high nutritional value and delicious taste, and is favored by consumers. At present, lean meat is eaten in a relatively limited way, most of which are traditional methods such as steaming, stewing, frying or making meat stuffing. It is not mixed with other ingredients to make seasoning materials with rich nutrition, unique taste and multiple functions. Contents of the invention [0003] The purpose of the present invention is to provide a kind of lean meat soup oil method that is simple, easy to operate, easy to control, and utilizes lean ...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/221A23L1/29A23L27/20A23L27/10A23L33/00
CPCA23L27/10A23L27/26A23L33/00A23V2002/00A23V2200/30
Inventor 白国余
Owner 白国余