Production method of sheep offal stewed in clear soup

A production method and technology of haggis, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of people's discomfort in the taste, difficult to remove the smell, etc., and achieve good health care effects, taste buds Large burden, good color and fragrance effect

Inactive Publication Date: 2017-05-24
ANHUI BAIYI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is difficult to remove the smell of mutton when the current haggis is processed, which brings great discomfort to people's mouthfeel.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A preparation method of stewed lamb haggis, comprising the steps of:

[0015] (1) pretreatment: 500 parts by weight of haggis, after washing, add clear water with 2 times of its quality, soak for 1 hour, then add pickled peppers that are 8 parts by weight, celery that are 6 parts by weight and celery that are 6 parts by weight. 3 parts of table salt, stir well, soak for 3 hours, then take out the haggis;

[0016] (2) Preparation of treatment liquid: uniformly mix green pepper leaves 15, ant grass 12, and stone powder 6 in parts by weight, add green pepper leaves 30 times the quality of water, mix and cook for 2 hours, then filter the solid residue to obtain filtrate A. Use; mix 150% of coconut milk and 4% of table salt according to parts by weight, heat to 40°C, keep warm for 10 minutes, and the table salt is completely melted to obtain solution B;

[0017] (3) Treatment of treatment liquid: Mix the haggis treated in step (1) with filtrate A in a mass ratio of 1:1, hea...

Embodiment 2

[0022] A preparation method of stewed lamb haggis, comprising the steps of:

[0023] (1) pretreatment: 500 parts by weight of haggis, after washing, add clear water with 2 times of its quality, soak for 1 hour, then add pickled peppers that are 8 parts by weight, celery that are 6 parts by weight and celery that are 6 parts by weight. 3 parts of table salt, stir well, soak for 3 hours, then take out the haggis;

[0024] (2) Preparation of treatment solution: uniformly mix green pepper leaves 18, ant grass 14, and stone powder 8 in parts by weight, add clear water 30 times the quality of green pepper leaves, carry out mixed cooking for 2 hours, then filter the solid residue to obtain filtrate A to be treated Use; mix 160% of coconut milk and 7% of table salt in parts by weight, heat to 40°C, keep warm for 10 minutes, and the table salt is completely melted to obtain solution B;

[0025] (3) Treatment of treatment liquid: Mix the haggis treated in step (1) with filtrate A in a ...

Embodiment 3

[0030] A preparation method of stewed lamb haggis, comprising the steps of:

[0031] (1) pretreatment: 500 parts by weight of haggis, after washing, add clear water with 2 times of its quality, soak for 1 hour, then add pickled peppers that are 8 parts by weight, celery that are 6 parts by weight and celery that are 6 parts by weight. 3 parts of table salt, stir well, soak for 3 hours, then take out the haggis;

[0032] (2) Prepare treatment solution: uniformly mix green pepper leaves 17, ant grass 13, and stone powder 7 in parts by weight, add clear water 30 times the quality of green pepper leaves, mix and cook for 2 hours, then filter solid residues to obtain filtrate A to be prepared 155% of coconut milk and 5% of salt are uniformly mixed together in parts by weight, heated to 40°C, kept for 10 minutes, and the salt is completely melted to obtain solution B;

[0033] (3) Treatment of treatment liquid: Mix the haggis treated in step (1) with filtrate A in a mass ratio of 1...

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PUM

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Abstract

The invention discloses a production method of sheep offal stewed in a clear soup, including the following steps: (1) conducting pretreatment; (2) preparing treatment liquid; (3) conducting treatment by using the treatment liquid; (4) conducting stewing in the clear soup; and (5) conducting packing and sterilizing. The sheep offal stewed in the clear soup prepared by the invention testes fresh without the smell of mutton, and is appetizing and non-greasy, the palatable taste is mellow, and the aftertaste can last a long period of time, the nutrients are abundant, and the milky white soup is moderately tasty and refreshing. The sheep offal stewed in the clear soup is a perfect combination of color, aroma and taste, and has satisfactory health care effects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of stewed haggis. Background technique [0002] In recent years, my country's mutton industry has developed rapidly, mutton products are gradually favored by more and more consumers, and the nutritional value of mutton and sheep offal has attracted more and more attention. Haggis, as a traditional delicacy, not only has a unique flavor but also has good health care functions, such as lamb liver, which has a sweet and bitter taste, and has the effects of nourishing blood, nourishing the liver, and improving eyesight; It is curative for diseases such as fatigue and thinness, loss of appetite, night sweats and frequent urination; sheep lung can ventilate lung qi, adjust water channels, and facilitate urination; sheep heart relieves stagnation and nourishes the heart. Making haggis, a traditional delicacy, into ready-to-eat convenience food and realize i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L13/70A23L33/10A23L33/105A23L5/20
CPCA23V2002/00A23V2200/30A23V2200/314A23V2200/32A23V2250/21
Inventor 黄国顺
Owner ANHUI BAIYI FOOD
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