Boiled mutton in clear soup

Abstract

The invention mainly relates to the technical field of foods and discloses boiled mutton in clear soup. The boiled mutton in clear soup is prepared form the following raw materials: mutton, strawberry wine, yoghourt, lentinus edodes, xylooligosaccharide, table salt, chive, carrots, spices, an agastache rugosus extract, and a walnut shell extract; the boiled mutton in clear soup has thickly white soup, and fresh and tender meat, is fragrant without greasy feeling, and free from goaty flavor, and enriches the preparation method of mutton, thus increasing economic income by 11.3%. The mutton is soaked with dietary aqueous alkali, so that the goaty flavor of mutton is reduced, the content of fat is reduced, the taste is delicious, and the mutton is fragrant without greasy feeling; the strawberry flavor yoghourt is added into the mutton for lactic acid fermentation to promote digestive absorption of nutritional ingredients; the plant extracts are added, and freezing and natural thawing are performed, so that the plant extracts can enter mutton tissues, the goaty flavor is reduced, inflamed conditions are avoided, and the shelf life of products can be prolonged; and the strawberry wine and the spices are added after first-time boiling and cooling, the lentinus edodes and the xylooligosaccharide are added after secondary-boiling, so that the mutton quality is tender, and the soup is fresh and thick, white without oil, and the original taste is kept.

Description

technical field [0001] The invention mainly relates to the field of food technology, in particular to a kind of stewed mutton. Background technique [0002] Mutton refers to the meat obtained from sheep. The meat is tender and has less fat and cholesterol than pork and beef. It can not only protect against wind and cold, but also nourish the body. , cold pain in the abdomen, physical weakness and fear of cold, sore waist and knees, yellow and thin face, deficiency of Qi and blood, physical deficiency after illness or postpartum, etc., have therapeutic and tonic effects, and are most suitable for eating in winter, so it is called winter season. tonic. [0003] Stewed mutton is white and tender, and the soup is clear. It retains the unique fragrance of mutton to the greatest extent. It is a rare delicacy in the world. However, the strong smell of mutton makes it difficult for many consumers to accept. Contents of the invention [0004] In order to make up for the defects o...

AI Technical Summary

Problems solved by technology

[0003] Stewed mutton is white and tender, and the soup is clear. It retains the unique fragrance of mutton to the greatest extent. It is a rare delicacy in the world. However, the strong smell of mutton makes it difficult for many consumers to accept it.

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