Preparation method for stewed mutton

A technology of mutton and seasoning, applied in the field of food processing, can solve the problems of extensive technology, affecting appetite, heavy smell, etc., and achieve the effect of maintaining delicious original taste, refreshing color, and refreshing and delicious soup

Inactive Publication Date: 2016-02-17
吴远瑜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional method of making mutton is simply to add pepper, onion, ginger, salt, pepper, etc. to the mutton for cooking. It has a strong smell and affects appetite

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of stewed mutton, using 25000g of haggis as the main ingredient, and simultaneously putting the seasonings of 105g of fennel, 4g of clove, 24g of kangaroo, 15g of star anise, 16g of grass fruit, 120g of Angelica dahurica, and 12g of Amomum seed in water and boiled to prepare Lamb stew.

Embodiment 2

[0023] 20,000g of pure mutton is used as the main ingredient, washed and dried, divided into pieces according to the parts, 70g of fennel, 2g of cloves, 19g of kangaroo, 20g of star anise, 21g of grass fruit, 80g of angelica dahurica, 16g of sand kernels, 220g of salt and 280g of ginger. At the same time, boil it in water to make stewed mutton.

Embodiment 3

[0025] Wash and dry 2200g of bone-in mutton and divide it into pieces according to the parts, then wrap 90g of fennel, 3g of cloves, 22g of kaempferia, 18g of star anise, 19g of grass fruit, 100g of Angelica dahurica and 14g of Amomum seed with gauze to form a seasoning package, and finally divide it into The bone-in mutton of block, seasoning bag, salt 250g and ginger 250g, put into water simultaneously and cook for 60 minutes to become stewed mutton.

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PUM

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Abstract

The invention relates to a preparation method for stewed mutton. Mutton is taken as a primary material, and seasonings of fennel, clove, resurrection lily rhizome, anise, amomum tsao-ko, radix angelicae and fructus amomi are simultaneously put into water to cook the mutton, so that the stewed mutton is prepared. The stewed mutton has the beneficial effects that the mutton is fresh and cool in color and luster, appetite-inducing, savoury and mellow, chewy and tasty; the cooking liquor is delicious and enjoyable in aftertaste; the defect that the mutton is strong in goaty flavor is removed, the fresh taste of the mutton is kept, nourishing effect of the mutton to a human body is brought into play, and therefore, the stewed mutton is a good item for daily nourishing.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of stewed mutton. Background technique [0002] Mutton is one of the main meats that people like to eat. The meat quality of mutton is similar to that of beef, but the meat taste is stronger. Mutton is more tender than pork, and has less fat and cholesterol than pork and beef. Mutton is fresh and tender, with high nutritional value. It is very effective for tuberculosis, bronchitis, asthma, anemia, postpartum qi and blood deficiency, abdominal cold pain, body weakness and chills, malnutrition, waist and knee weakness, impotence, premature ejaculation and all deficiency and cold diseases. benefit. The traditional method of making mutton is simply to add pepper, onion, ginger, salt, pepper, etc. to the mutton for cooking. It has a strong smell and affects appetite. Contents of the invention [0003] In order to solve the above-mentioned problems...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L23/00A23L13/70A23L33/00
Inventor 吴远瑜
Owner 吴远瑜
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