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Preparation method of red soup mutton

A technology for mutton and red soup, applied in the field of food processing, can solve the problems of time-consuming and troublesome, and achieve the effect of prolonging the shelf life, fresh and tender taste, and excellent taste.

Pending Publication Date: 2020-11-06
习水县黔道食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, this kind of hot pot mutton needs to be prepared by itself, which is very troublesome, and when cooking mutton, it needs to be taken out frequently to check whether it is cooked, and it takes too long for people to wait to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: a kind of preparation method of red soup mutton comprises the following steps:

[0024] Step 1. Choose lamb with skin and boneless.

[0025] Step 2: Soak and clean the skinned and boneless mutton, the soaking time is 30 minutes, and the soaking water temperature is 50°C.

[0026] Step 3: Cut the washed boneless mutton into chunks and cook it with red soup. The specific steps are: put the mutton into the pressure cooker, pour the red soup into the pressure cooker, and submerge the meat by 2-3cm. Adjust the pressure to 170kPa and set the time to 12 minutes. The red soup raw materials and their parts by weight are: 1500 parts of soybean oil, 30 parts of ginger, 30 parts of garlic, 220 parts of chili powder, 40 parts of five-spice powder, and 30 parts of clear soup. 110 parts of hot pot base, 0.4 parts of soy sauce, 0.5 parts of Luo Han Guo, 10 parts of oil consumption, 15 parts of licorice powder, 3 parts of monosodium glutamate, 2 parts of edible salt, 10 p...

Embodiment 2

[0030] Embodiment 2: a kind of preparation method of red soup mutton comprises the following steps:

[0031] Step 1. Choose lamb with skin and boneless.

[0032] Step 2: Soak and clean the skinned and boneless mutton, the soaking time is 40 minutes, and the soaking water temperature is 60°C.

[0033] Step 3: Cut the washed boneless mutton into chunks and cook it with red soup. The specific steps are: put the mutton into the pressure cooker, pour the red soup into the pressure cooker, and submerge the meat by 2-3cm. Adjust the pressure to 170kPa and set the time to 12 minutes. The red soup raw materials and their parts by weight are: 2500 parts of soybean oil, 70 parts of ginger, 70 parts of garlic, 280 parts of chili powder, 60 parts of five-spice powder, and 40 parts of clear soup. 180 servings of hot pot base, 1 serving of soy sauce, 2 servings of Luo Han Guo, 20 servings of oil, 25 servings of licorice powder, 4 servings of monosodium glutamate, 6 servings of edible salt, ...

Embodiment 3

[0037] Embodiment 3: a kind of preparation method of red soup mutton comprises the following steps:

[0038] Step 1. Choose lamb with skin and boneless.

[0039] Step 2: Soak and clean the skinned and boneless mutton, the soaking time is 35 minutes, and the soaking water temperature is 55°C.

[0040] Step 3: Cut the washed boneless mutton into chunks and cook it with red soup. The specific steps are: put the mutton into the pressure cooker, pour the red soup into the pressure cooker, and submerge the meat by 2-3cm. Adjust the pressure to 170kPa and set the time to 12 minutes. The red soup raw materials and their parts by weight are: 2000 parts of soybean oil, 50 parts of ginger, 50 parts of garlic, 250 parts of chili powder, 50 parts of five-spice powder, and 35 parts of clear soup. 150 parts of hot pot base, 0.7 parts of soy sauce, 1.2 parts of Luo Han Guo, 15 parts of fuel consumption, 20 parts of licorice powder, 3.5 parts of monosodium glutamate, 4 parts of edible salt, 1...

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PUM

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Abstract

The invention discloses a preparation method of red soup mutton. The preparation method includes the following steps: Step 1: selecting mutton with skin retained and bone removed; Step 2: subjecting the mutton with skin retained and bone removed to soaking and cleaning; Step 3: cutting the cleaned mutton with skin retained and bone removed into blocks, and cooking the mutton with red soup; Step 4:slicing the cooked mutton, and stir-frying the cooked mutton slices; Step 5: carrying out vacuum precooling on the stir-fried mutton slices, and then carrying out vacuum packaging; and Step 6: subjecting the packaged mutton to sterilizing, quality testing, packing, labeling and freeze-storing. According to the invention, the mutton is cooked in the red soup, and then stir-fried, which can not only greatly prolong the product shelf life and maintain the original mutton flavor, but also remove the smell of mutton. The mutton product of the invention is fresh and tender in taste and excellent inmouthfeel, and after the bag is opened, the mutton can be eaten after being boiled and heated.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation method of red soup mutton. Background technique [0002] Mutton, known as pork, pork, and pork in ancient times, is one of the most common meat products in the world. Li Shizhen said in "Compendium of Materia Medica": "Mutton can warm the middle and nourish the deficiency, nourish the middle and replenish qi, appetizer and fitness, nourish the kidney qi, nourish the gallbladder and improve eyesight, cure fatigue and cold, five labors and seven injuries." The main functions of mutton are: nourishing the body, dispelling cold, warming and nourishing qi and blood; nourishing kidney qi, nourishing the body, appetizing and strengthening; nourishing the puerpera, clearing the breast and treating the belt, helping the yuan yang, and benefiting the essence and blood. Mutton can not only protect against wind and cold, but also nourish the body. All deficiencies suc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/00A23L13/40A23L13/70A23L5/20A23L5/10A23L27/00A23L27/10
CPCA23L13/00A23L13/428A23L13/72A23L5/13A23L5/12A23L5/21A23L27/00A23L27/10
Inventor 胡小红杨泽
Owner 习水县黔道食品科技有限公司
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