Marinated mutton and making method thereof

A technology for braised mutton and mutton, which is applied in the field of braised mutton and its preparation, can solve the problems of braised mutton without any health-enhancing effect, easy to get angry, and unfavorable to the health of eaters, etc., so as to increase the therapeutic effect, promote digestion, and enhance appetite. Effect

Pending Publication Date: 2020-02-07
肖鸿章
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many ways to process and eat mutton. Stewed mutton is loved by people because of its aromatic oil and strong taste. At present, a lot of spices are added to stewed mutton. Fire and other phenomena are not conducive to the health of the eater

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of stewed mutton, comprising the following steps:

[0022] (1) Preparation of the original soup: Put 48Kg of mutton, 12Kg of keel and 8Kg of chicken skeleton into cold water to heat. After the water boils, add 1Kg of 42° corn wine and cook for 8 minutes to remove foam. Continue to cook for 8 minutes. Take out the lamb keel and chicken skeleton, wash the lamb with clean water, and get the original soup and ingredients for later use;

[0023] (2) Preparation of banana peels: After cleaning the banana peels, put them in a banana peel dryer and dry them to make 5-8cm banana peels for later use;

[0024] (3) Cooking of stewed soup:

[0025] a. Put the banana peel, 12Kg of distracting wood, 2Kg of knotweed, and 4Kg of walnut branches into the container, add the original soup prepared as in step (1), soak at room temperature for 40 minutes, heat and boil at 45°C for 3 hours, filter, reserve;

[0026] b. Put 1Kg of mutton oil in the pot, heat it up, add ...

Embodiment 2

[0032] A preparation method of stewed mutton, comprising the following steps:

[0033] (1) Preparation of original soup: Put 48Kg of mutton, 13Kg of keel of sheep, and 6Kg of chicken skeleton into cold water to heat. After the water boils, add 1.5Kg of 42° corn wine and cook for 7 minutes to remove foam. Continue to cook for 9 minutes. Take out the mutton, mutton keel, and chicken skeleton, wash the mutton with clean water, get the original soup and ingredients, and set aside;

[0034] (2) Preparation of banana peels: clean the banana peels, dry them in a banana peel dryer, and make 6cm banana peels for later use;

[0035] (3) Cooking of stewed soup:

[0036] a. Put the banana peel, 12Kg of distracting wood, 3Kg of knotweed, and 3Kg of walnut branches into the container, add the original soup prepared in step (1), soak at room temperature for 47 minutes, and then heat and boil at 43°C for 4 hours. filter, reserve;

[0037] b. Put 1Kg of mutton oil in the pot, heat it up, ad...

Embodiment 3

[0043] A preparation method of stewed mutton, comprising the following steps:

[0044] (1) Preparation of original soup: Put 46Kg of mutton, 14Kg of keel of mutton, and 6Kg of chicken skeleton into cold water to heat. After the water boils, add 2Kg of 42° corn wine and cook for 6 minutes to remove foam. Continue to cook for 10 minutes. Take out the lamb keel and chicken skeleton, wash the lamb with clean water, and get the original soup and ingredients for later use;

[0045] (2) Preparation of banana peels: After cleaning the banana peels, put them in a banana peel dryer and dry them to make 5-8cm banana peels for later use;

[0046] (3) Cooking of stewed soup:

[0047] a. Put the banana peel, 9Kg of centipede wood, 3Kg of knotweed, and 2Kg of walnut branches into the container, add the original soup prepared in step (1), soak at room temperature for 50 minutes, heat and boil at 42°C for 5 hours, filter, reserve;

[0048] b. Put 1Kg of pork oil in the pot, heat it up, put ...

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PUM

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Abstract

The invention relates to marinated mutton and a making method thereof. The marinated mutton is made from the following raw materials in parts by weight: mutton, sheep bone, chicken skeleton, banana peel, diaphragma juglandis, equisetum ramosissimum, walnut branches, amomum tsao-ko, rhizoma nardostachyos powder, cinnamon, dry red pepper, momordica grosvenori, rhizoma kaempferiae, table salt, Chinese prickly ash grains, sugar, oil, hawthorn fruits and wine. The marinated mutton is made through the steps of preparing raw soup, preparing the banana peel, boiling marinated soup, marinating and thelike, on the basis of traditional marinating materials, the materials with a certain dietary therapy effect are added while the use amount of the marinating materials is reduced; the mutton flavor ofthe marinated mutton is more outstanding, the therapy effect is enhanced, the sour hawthorn is added in the later marinating period, so that the marinated mutton is not greasy and has sour fragrance,the effects of enhancing appetite and promoting digestion are achieved, and by adopting the mutton fat stir-fried sugar, on one hand, the sugar color of the stir-fried sugar is brighter, and on the other hand, the color of the marinated mutton added into the marinating soup is brighter. The making method is simple to operate, and the made marinated mutton is rich in nutrition and also has the certain dietary therapy effect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to braised mutton and a preparation method thereof. Background technique [0002] Mutton, warm in nature, can be divided into goat, sheep and wild lamb. In ancient times, mutton was called pork, pork, and pork. It can not only resist wind and cold, but also nourish the body. It is suitable for general wind-cold cough, chronic bronchitis, asthma due to deficiency cold, impotence due to kidney deficiency, cold pain in the abdomen, weakness and fear of cold, sore waist and knees, yellow and emaciated complexion, deficiency of both qi and blood, and post-illness. All deficiencies such as postpartum physical deficiency have therapeutic and tonic effects, and are most suitable for consumption in winter, so they are called winter tonics and are very popular among people. There are many ways to process and eat mutton. Stewed mutton is loved by people because of its aro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70A23L33/10
CPCA23L13/428A23L13/43A23L13/72A23L33/10A23V2002/00A23V2200/32A23V2200/04A23V2250/18
Inventor 肖鸿章
Owner 肖鸿章
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