Preparation method of mutton soup

A technology for mutton soup and mutton, which is applied to plug-ins, cooking utensils, household utensils, etc., can solve problems such as inconvenience and achieve the effect of high gum content

Pending Publication Date: 2020-02-21
内蒙古西贝餐饮集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Mutton will produce floating powder during the cooking process, and it is very inconvenient for someone to always remove the floating powder from the soup

Method used

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  • Preparation method of mutton soup

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Experimental program
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Effect test

Embodiment 1

[0034] Embodiment 1: a kind of preparation method of mutton soup, comprises the steps:

[0035] Step 1: Soak 300 parts of mutton in clean water for 2 hours, and then wash the mutton with clean water;

[0036] Step 2: Put the mutton in the pot 1, pour in clean water, the water is submerged in the mutton, put in the seasoning, cover the pressure plate 2, the opening 21 of the pressure plate 2 is located below the water surface, and the end of the pressure plate 2 away from the opening 21 is higher than the water surface, The lifting plate 4 is located below the opening 21, boiled for 2 hours, and the pulling rod 5 is lifted upwards to take out the pressing plate 2. The seasoning includes 5 parts of ginger, 2 parts of tangerine peel, 4 parts of pepper, 3 parts of star anise, 1 part of licorice, 4 parts of cinnamon, 15 parts of salt, 8 parts of ginseng, 6 parts of longan, and 10 parts of red dates. Ginger, tangerine peel, Chinese prickly ash, star anise, licorice, and cinnamon ar...

Embodiment 2

[0037] Embodiment 2: a kind of preparation method of mutton soup, comprises the steps:

[0038] Step 1: Soak the mutton in clean water for 2 hours, and then wash the mutton with clean water;

[0039] Step 2: Put the mutton in the pot 1, pour in clean water, the water is submerged in the mutton, put in the seasoning, cover the pressure plate 2, the opening 21 of the pressure plate 2 is located below the water surface, and the end of the pressure plate 2 away from the opening 21 is higher than the water surface, The lifting plate 4 is located below the opening 21, boiled for 2 hours, and the pulling rod 5 is lifted upwards to take out the pressing plate 2. The seasoning includes 5 parts of ginger, 2 parts of tangerine peel, 4 parts of pepper, 3 parts of star anise, 1 part of licorice, 4 parts of cinnamon, 15 parts of salt, 8 parts of ginseng, 6 parts of longan, and 10 parts of red dates. Put ginger, tangerine peel, pepper, star anise, licorice, cinnamon, salt, ginseng, longan, ...

Embodiment 3

[0040] Embodiment 3: a kind of preparation method of mutton soup, comprises the steps:

[0041] Step 1: After soaking the mutton for 1 hour, replace the fresh water and soak for 1 hour, then wash the mutton with clean water;

[0042] Step 2: Put the mutton in the pot 1, pour in clean water, the water is submerged in the mutton, put in the seasoning, cover the pressure plate 2, the opening 21 of the pressure plate 2 is located below the water surface, and the end of the pressure plate 2 away from the opening 21 is higher than the water surface, The lifting plate 4 is located below the opening 21, boiled for 2 hours, and the pulling rod 5 is lifted upwards to take out the pressing plate 2. The seasoning includes 5 parts of ginger, 2 parts of tangerine peel, 4 parts of pepper, 3 parts of star anise, 1 part of licorice, 4 parts of cinnamon, 15 parts of salt, 8 parts of ginseng, 6 parts of longan, and 10 parts of red dates. Ginger, tangerine peel, Chinese prickly ash, star anise, ...

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PUM

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Abstract

The invention discloses a preparation method of mutton soup. The preparation method comprises the following steps: (1) soaking mutton in clear water for 2 hours, and then cleaning the mutton with clear water; and (2) placing the mutton in a pot, pouring clear water into the pot until the water surface is over the mutton, adding seasonings, covering the pot with a pressing plate, performing decocting for 2 hours, and taking out the pressing plate. The center of the pressing plate is provided with an opening; a water outlet ring is fixed on the pressing plate; the water outlet ring extends upwards, and the cross section of the water outlet ring gradually reduces from the connection part of the water outlet ring and the opening; the pressing plate obliquely extends upwards from the opening, and the outer edge of the pressing plate is higher than the upper end of the water outlet ring; a lifting plate is arranged below the opening; a pull rod is connected on the lifting plate; the liftingplate is smaller than the cross section of the inner wall of the upper end of the water outlet ring; the pressing plate is provided with water leakage holes; and the pressing plate is covered with a water permeable cloth, wherein the opening of the pressing plate is below the water surface, and one end, far away from the opening, of the pressing plate is higher than the water surface. According tothe scheme, only float foam needs to be removed by the mode for a last time, and operation is convenient.

Description

technical field [0001] The invention relates to the field of mutton preparation, in particular to a preparation method of mutton soup. Background technique [0002] Mutton is divided into goat meat, sheep meat 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. [0003] The general preparation process of mutton soup is the same as the announcement number of CN103610150B. A preparation method of mutt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L13/10A23L13/20A47J27/00A47J36/18
CPCA23L23/00A23L13/10A23L13/20A47J27/00A47J36/18
Inventor 王强
Owner 内蒙古西贝餐饮集团有限公司
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