Preparation method of country land pot mutton

A technology of mutton and ground pot, which is applied in the field of food processing, can solve problems such as ignoring healthy diet, and achieve the effect of attractive color, nutrition and health care, and delicious taste

Inactive Publication Date: 2016-09-07
吴长民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] It is also a custom to eat mutton (goat) in northern Anhui. For example, Xiaoxian mutton soup is mainly made by stewing soup for seasoning. There are reports of mutton dishes with country earthen pot flavor created by ignoring the problem of healthy diet in the production of earthen pot mutton

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A method for preparing mutton in a rural ground pot, which is made from the following raw materials in parts by weight: 1450g of mutton, 450g of white radish, 450g of flour, 70g of corn flour, 30g of ginger, 15g of garlic, 2g of medlar, 2g of Chinese prickly ash, 5g of refined salt, Cooking wine 20g, dark soy sauce 2g, Maggi fresh soy sauce 20g, chili powder 3g, chicken essence 2g, monosodium glutamate 2g, mutton bone soup 150g, cooking oil 250g, eggs 140g, small miscellaneous fish 45g.

[0012] The production refers to: step 1, wash and cut the mutton, blanch to remove the blood, cut the white radish into pieces, slice the ginger, peel the garlic and change the knife; step 2, put the flour and corn flour into the container, and beat the eggs , add an appropriate amount of refined salt and monosodium glutamate, then mix in an appropriate amount of water and knead it into a moderately soft and hard dough, then divide the dough into multiple equal sub-doughs, soak them in ...

Embodiment 2

[0015] A method for preparing mutton in a rural ground pot, which is made from the following raw materials in parts by weight: 1550g of mutton, 550g of white radish, 550g of flour, 90g of corn flour, 40g of ginger, 20g of garlic, 3g of medlar, 3g of Chinese prickly ash, 10g of refined salt, Cooking wine 30g, dark soy sauce 5g, Maggi fresh soy sauce 30g, chili powder 8g, chicken essence 15g, monosodium glutamate 15g, mutton bone soup 300g, cooking oil 250g, eggs 200g, small miscellaneous fish 60g.

[0016] The chili powder is rich and fresh chili powder.

[0017] Its production method is the same as in Example 1, and each sub-dough described in the production weighs 23~27g.

Embodiment 3

[0019] A method for preparing mutton in a country ground pot, which is made from the following raw materials in parts by weight: 1500g of mutton, 500g of white radish, 500g of flour, 80g of corn flour, 35g of ginger, 18g of garlic, 2.5g of medlar, 2.5g of Chinese prickly ash, refined salt 8g, cooking wine 25g, dark soy sauce 3g, Maggi fresh soy sauce 25g, chili powder 5g, chicken essence 10g, monosodium glutamate 10g, mutton bone soup 200g, cooking oil 250g, eggs 160g, small fish 50g.

[0020] The parts by weight of raw materials adopted in the present embodiment are optimal implementation data.

[0021] Its preparation method is identical with embodiment 2. Regarding the addition of materials and the control of the amount of addition, many people think that as long as they are commonly used auxiliary materials, they can be added arbitrarily, and the amount of addition is also very random. Increase the flavor of the original ingredients, or not increase or decrease; second, w...

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PUM

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Abstract

The present invention discloses a preparation method of country land pot mutton. The country land pot mutton is prepared from the following raw materials in parts by weight: 1,450-1,550 parts of mutton, 450-550 parts of white radishes, 450-550 parts of flour, 70-90 parts of corn flour, 30-40 parts of gingers, 15-20 parts of garlics, 2-3 parts of Chinese wolfberry fruits, 2-3 parts of Chinese prickly ash, 5-10 parts of refined salt, 20-30 parts of cooking wine, 2-5 parts of dark soy sauce, 20-30 parts of Meijixian branded soya sauce, 3-8 parts of spicy taste powder, 2-15 parts of chicken essence, 2-5 parts of monosodium glutamate, 150-300 parts of sheep bone soup, 250 parts of cooking oil, 140-200 parts of eggs, and 45-60 parts of small miscellaneous fish. The present invention also discloses the specific preparation steps. The country land pot mutton is suitable for people at all ages, focuses on nutrition and health, and maintains the flavors of the original ancient country pots. The cooked mutton is fresh, fragrant and delicious in mutton, and not dry in mouthfeel. Flour cakes crispy, fragrant and delicious and attractive in color. The country land pot mutton does not cause stimulation and internal heat, warms middle warmer and supplements kidneys, strengthens yang and supplements deficiency, and is more nutritious.

Description

technical field [0001] The invention relates to a method for preparing country ground pot mutton, belonging to the technical field of food processing. Background technique [0002] The ground pot refers to a kind of cooking equipment that is mostly made of bricks with mud paste, the middle hearth, and firewood. The country ground pot mutton is a local famous dish, which originated in the rural area in the northeast of Yongqiao District, Suzhou City. In the past, when there were guests from the rural family, due to the limited hospitality conditions, they would randomly grab one of the old mutton that had been raised free-range at home for more than three years, slaughter it, boil it, remove the hair and internal organs, and then chop it into pieces. A few pieces of dry wood for a fire. The characteristic of ground pot mutton is that it is cooked with firewood. The large iron pot maintains the flavor of local vegetables, and there is a circle of dead dough cakes on the pot. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40
CPCA23V2002/00A23V2200/30
Inventor 吴长民
Owner 吴长民
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