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Making method of kidney-tonifying and vitality-nourishing mutton soup

A production method and technology of mutton soup, which is applied in the production field of tonifying kidney and nourishing yuan mutton soup, can solve the problems of mutton with fishy smell and achieve the effect of unique flavor, low smell and tender meat

Inactive Publication Date: 2016-11-09
梅奇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problem that mutton still has a fishy smell after being cooked, and to provide a method for making mutton soup for invigorating the kidney and nourishing the essence

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: A method for making mutton soup for invigorating the kidney and nourishing yuan, comprising the following steps: selecting mutton raw materials: selecting local free-range sheep, sheep of one to one and a half years old, and the weight of the sheep is 45 catties; Pretreatment: Peel the sheep, deboning, soak the lamb in clean water, rinse the sheep bones with clean water; remove the blood foam of the sheep bones: put the lamb and sheep bones in the pool, soak and rinse twice, soak and rinse for 6 hours; Remove the mutton and haggis blood foam: take out the mutton, wait for it to cool thoroughly, slice the mutton, marinate it with ginger and pepper, turn the mutton and haggis during the cooking process; boil the sauce: choose wrapped in A layer of fat from lamb waist, lamb liver, and lamb tripe is boiled on low heat, and the oil residue is removed every half an hour, and then chopped green onions are added. After the green onions are boiled and turn yellow, remo...

Embodiment 2

[0017] Embodiment 2: A method of making mutton soup for invigorating the kidney and nourishing yuan, comprising the following steps: selecting mutton raw materials: selecting local free-range sheep, sheep of one to one and a half years old, and the weight of the sheep is 50 jin; Pretreatment: Peel the sheep, deboning, soak the lamb in clean water, rinse the sheep bones with clean water; remove the blood foam of the sheep bones: put the lamb and sheep bones in the pool, soak and rinse 3 times, soak and rinse for 6 hours; Remove the mutton and haggis blood foam: take out the mutton, wait for it to cool thoroughly, slice the mutton, marinate it with ginger and pepper, turn the mutton and haggis during the cooking process; boil the sauce: choose wrapped in A layer of fat from lamb waist, lamb liver, and lamb tripe is boiled on low heat, and the oil residue is removed every half an hour, and then chopped green onions are added. After the green onions are boiled and turn yellow, remo...

Embodiment 3

[0018] Embodiment 3: A method for making mutton soup for invigorating the kidney and nourishing yuan, comprising the following steps: selecting mutton raw materials: selecting local free-range sheep, sheep from one to one and a half years old, and the weight of the sheep is 45 catties; Pretreatment: Peel the sheep, deboning, soak the lamb in clean water, rinse the sheep bones with clean water; remove the blood foam of the sheep bones: put the lamb and sheep bones in the pool, soak and rinse twice, soak and rinse for 6 hours; Remove the mutton and haggis blood foam: take out the mutton, wait for it to cool thoroughly, slice the mutton, marinate it with ginger and pepper, turn the mutton and haggis during the cooking process; boil the sauce: choose wrapped in A layer of fat from lamb waist, lamb liver, and lamb tripe is boiled on low heat, and the oil residue is removed every half an hour, and then chopped green onions are added. After the green onions are boiled and turn yellow, re...

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PUM

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Abstract

The invention discloses a making method of kidney-tonifying and vitality-nourishing mutton soup. The method comprises the steps of pretreatment before boiling, wherein a goat is subjected to skinning and bone stripping, mutton is soaked with clear water, and goat bones are rinsed with clear water; removal of goat bone blood, wherein the mutton and the goat bones are placed in a pond and soaked and flushed 2-3 times for 6 hours. The method has the advantages that the mutton soup made through the process has original taste and flavor; the color is pure white, the taste is delicious, and the mutton and entrails are not greasy; the mutton of a local goat is adopted, the mutton is tender, the mutton smell is low, and the flavor is unique.

Description

technical field [0001] The invention relates to the technical field of making meat products, in particular to a method for making mutton soup for nourishing the kidney and nourishing the essence. Background technique [0002] Now that living standards have improved, people have higher and higher requirements for diet, and higher and higher requirements for the taste of mutton soup. The traditional method of making mutton soup is to cook mutton and its edible haggis (offal) and slice them, then boil the bones and head of the lamb over high heat to make a white broth. cooking. Due to the inherent smell of mutton, many consumers are discouraged from this traditional nourishing delicacy, and traditional mutton soup can only be made and eaten in the main producing areas of mutton, and cannot be stored for a long time, so it has strong seasonal and regional consumption . Contents of the invention [0003] The purpose of the invention is to solve the problem that the mutton st...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L13/10A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 梅奇梅超
Owner 梅奇