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Odor-free mutton soup and manufacturing method thereof

A production method and mutton soup technology, which are applied in the field of food processing, can solve the problems of single flavor substance, insufficient fragrance, unfavorable long-term consumption, etc., and achieve the effects of good taste, scientific formula and simple production process.

Inactive Publication Date: 2016-05-11
XIAOXIAN JINGQUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the nutritional content of traditional mutton soup is not comprehensive enough, the flavor substances are relatively single, the fragrance is insufficient, and the formula is not fixed, so that the flavor of mutton soup made in different regions is not the same, and the commercially available mutton soup contains a large number of artificially synthesized additives, preservatives Additives, nitrites, thickeners, etc., not only cannot meet people's reasonable nutritional needs, but also are not conducive to long-term consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] This embodiment has no smell, no fishy smell mutton soup, made of the following raw materials in parts by weight: 5000 parts of water, 2300 parts of mutton skull, 1800 parts of mutton, 160 parts of mutton suet, pot ingredients (Angelica dahurica, dried rehmannia glutinosa, Guishen, Chuanduan, Achyranthes bidentata, Shangbeiqi, Tsaoguo, Galangal, Clove) 250 parts, bowl material (almond, honey, red dates, wolfberry) 27 parts, seasoning (cooking wine, refined salt, sugar, monosodium glutamate) 98 parts .

[0025] The preparation method comprises the following steps:

[0026] (1) take each component by above-mentioned percentage by weight and stand-by;

[0027] (2) Wash the mutton and cut it into 12 cm long, 3.5 cm wide, and 3.3 cm thick pieces. Break the mutton bones and spread them on the bottom of the pot. Put the mutton on top, add water until the meat is over, bring to a boil on high heat, and skim off the blood foam. Decant the soup without using it, add water, brin...

Embodiment 2

[0031] This embodiment has no smell, no fishy smell mutton soup, made of the following raw materials in parts by weight: 6000 parts of water, 2500 parts of mutton thigh bones, 2000 parts of mutton, 170 parts of mutton suet, pot ingredients (Angelica dahurica, dried rehmannia glutinosa, Guishen , Chuanduan, Shangbeiqi, Caoguo, Zanthoxylum bungeanum, cumin, nutmeg) 300 parts, bowl material (red dates, wolfberry, Guitong, kaempferen) 30 parts, seasoning (cooking wine, refined salt, sugar, monosodium glutamate) 160 parts.

[0032] The preparation method comprises the steps of:

[0033] (1) take each component by above-mentioned percentage by weight and stand-by;

[0034] (2) Wash the mutton and cut into pieces with a length of 13 cm, a width of 4.5 cm, and a thickness of 3.5 cm. Break the bones of the mutton and spread them on the bottom of the pot. Put the mutton on top, add water until the meat is over, bring to a boil over high heat, and skim off the blood foam. Decant the sou...

Embodiment 3

[0038] This embodiment has no smell, no fishy smell mutton soup, made of the following raw materials in parts by weight: 7000 parts of water, 2800 parts of mutton bones, 2200 parts of mutton, 180 parts of mutton suet, pot ingredients (Achyranthes bidentata, Shangbeiqi, Grass fruit, ginger, clove, cinnamon seed, tangerine peel, ginger, green onion, star anise, pepper, fennel) 350 parts, bowl material (Sam kernel, kaempferen, almond, red date, wolfberry, Guitong) 35 parts, seasoning (cooking wine , refined salt, white sugar, monosodium glutamate) 210 parts.

[0039] The preparation method comprises the steps of:

[0040] (1) take each component by above-mentioned percentage by weight and stand-by;

[0041] (2) Wash the mutton and cut into pieces with a length of 14 cm, a width of 5.0 cm, and a thickness of 4.3 cm. The mutton bones are broken and spread on the bottom of the pot. Put the mutton on top, add water until the meat is over, bring to a boil on high heat, and skim off t...

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Abstract

The invention discloses an odor-free mutton soup and a manufacturing method thereof, and relates to the food processing field. The mutton soup is prepared from the following raw materials: water, sheep bones, mutton, lamb caul fat, boiler flavoring, bowl flavoring, and condiments. The manufacturing method comprises the following steps: (1) selecting raw material for later use; (2) washing mutton, cutting mutton into blocks, wherein the length of each block is in a range of 10 to 14 centimeters, the width is in a range of 3.3 to 5.0 centimeters, and the thickness is in a range of 3.3 to 4.3 centimeters, breaking sheep bones, paving the sheep bones on the bottom of a boiler, putting mutton on the sheep bones, adding water until the mutton is submerged by the water, heating the boiler by strong fire until water is boiling, removing the bloody foams, draining the soup, adding clean water, heating the water until the water is boiling, removing the floating foams, adding a proper amount of clean water, heating the water until the water is boiling, removing the floating foams, adding sheep oil, cooking for a while, and removing the floating foams for another time; (3) adding the boiler flavoring and condiments into the boiler, and keeping on heating the boiler by strong fire until the mutton becomes medium well; (4) fishing out the cooked mutton, cutting the mutton into thin slices, and adding bowl flavoring. The formula is scientific, the manufacturing technology is simple, the mutton soup does not contain any chemical additive, and the nutritional needs of people can be satisfied.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a mutton soup without mutton and fishy smell and a preparation method thereof. Background technique [0002] The content of fat and cholesterol in mutton is lower than that of beef and pork. It is rich in protein, has high nutritional value, and is delicious and tender. As a raw material, there are various ways to eat it. Among them, mutton soup is the most common way to eat. At present, the most famous in our country Shanxian mutton soup in Shandong, Jianyang mutton soup in Sichuan, and Hailar mutton soup in Inner Mongolia are all famous for their delicious taste. [0003] At present, the nutritional content of traditional mutton soup is not comprehensive enough, the flavor substances are relatively single, the fragrance is insufficient, and the formula is not fixed, so that the flavor of mutton soup made in different regions is not the same, and the commercially availab...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00
Inventor 井振龙
Owner XIAOXIAN JINGQUAN FOOD
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