Decoction method of delicious sheep bone

Abstract

The invention relates to the technical field of meat product production processes, and discloses a boiling method of delicious sheep bone. The sheep bone seasoning is prepared from the following raw materials in parts by weight: 60 parts of sheep bone, 0.5-1.3 parts of green pepper, 0.5-1.3 parts of chili, 2-8 parts of anise, 2-8 parts of fennel, 2-6 parts of pericarpium citri reticulatae, 0.5-2 parts of clove, 1-4 parts of myrcia, 2-8 parts of rhizoma kaempferiae, 1-6 parts of angelica sinensis, 1-6 parts of ginkgo, 5-20 parts of radix angelicae, 1-6 parts of immature bitter orange, 1-6 parts of netmeg, 1-4 parts of fructus amomi, 1-4 parts of long pepper, 0.5-2 parts of black pepper, 1-6 parts of galangal, 1-6 parts of codonopsis pilosula, 0.5-2 parts of white pepper, 2-8 parts of cinnamon and 0.5-3 parts of wild peach. Compared with the prior art, the processing method has the following advantages that the material soup is prepared through boiling, then the sheep stick bones are boiled and braised, so that the sheep stick bones are softer and more tasty, the sheep stick bones are more delicious in taste by being matched with various seasonings, part of the seasonings are traditional Chinese medicine materials and contain more nutrient substances, and the nutritional value of the sheep stick bones is increased.

Description

Technical Field

[0001] The invention relates to the technical field of meat product production technology, in particular to a method for boiling delicious lamb shank bones. Background Art

[0002] Lamb shank is a unique food ingredient. It can not only be used as a delicacy, but also has many medicinal values. In traditional Chinese medicine, lamb shank is regarded as a good medicine for nourishing the kidneys and strengthening the body, nourishing yin and moistening dryness. It has a significant effect on improving human health. With the continuous development of society and the advancement of catering culture, lamb shank has become a special delicacy in today's society.

[0003] With the rapid development of catering culture and the highly civilized society today, people not only pursue the unique taste, but also pay more attention to the culture of special catering and human health. With the development of chemical products, in order to make the braised meat outstanding in color, fragrance and taste and attract consumers, chemical product additives such as food coloring, spices, preservatives, etc. are added to the braised meat. Although the addition of such chemical product additives has a prominent performance in the visual and olfactory sense of the braised meat, it affects the freshness and fragrance of the meat food itself, and even long-term consumption is not good for the health of consumers. Summary of the invention

[0004] 1. Technical Problems Solved

[0005] The invention aims to solve the problem that although the addition of chemical product additives has outstanding performance in the vision and smell of braised meat, it affects the freshness and fragrance of the meat food itself, and even long-term consumption is not good for the health of consumers. The invention provides a method for cooking delicious lamb shanks and bones.

[0006] 2. Technical Solution

[0007] In order to solve the above technical problems, the technical scheme provided by the present invention is as follows: a method for cooking delicious mutton shank bones, which is prepared according to the following raw material formula in parts by weight: 60 parts of mutton shank bones, 0.5-1.3 parts of green pepper, 0.5-1.3 parts of chili, 2-8 parts of star anise, 2-8 parts of fennel, 2-6 parts of tangerine peel, 0.5-2 parts of cloves, 1-4 parts of bay leaves, 2-8 parts of galangal, 1-6 parts of angelica, 1-6 parts of ginkgo, 5-20 parts of angelica, 1-6 parts of immature bitter orange, 1-6 parts of nutmeg, 1-4 parts of amomum, 1-4 parts of longan, 0.5-2 parts of black pepper, 1-6 parts of ginger, 1-6 parts of codonopsis, 0.5-2 parts of white pepper, 2-8 parts of cinnamon and 0.5-3 parts of peach;

[0008] The brewing method includes the following process steps:

[0009] 1 Saw the whole sheep bone into 5-10cm blocks;

[0010] 2 Soak the sawed sheep bones in water for 1 to 6 hours;

[0011] 3. Boil water in a boiling bucket and put the soaked lamb shank bones into the boiling bucket;

[0012] 4 Add edible salt to the water in the boiling bucket and boil the water again;

[0013] 5. Put the seasonings in the recipe into a cloth bag to make a material bag, and put it into the boiling bucket, and continue to boil for 1 to 3 hours;

[0014] 6 Stop boiling, add MSG, and simmer for 1.5 to 3 hours to get delicious lamb shanks.

[0015] As an improvement, in step 2, cold water is used to soak the lamb shank bones.

[0016] As an improvement, before adding the material bag in step 5, the blood foam floating in the barrel is cleaned up.

[0017] The invention has the following advantages: firstly, the soup is prepared by boiling, and then the mutton shank bones are boiled and stewed, so that the mutton shank bones are softer and more tasty, and are more delicious when combined with a variety of seasonings, and some seasonings are traditional Chinese medicine materials, which contain more nutrients, thereby improving the nutritional value of the mutton shank bones. DETAILED DESCRIPTION

[0018] Example 1

[0019] A delicious method of cooking lamb shanks:

[0020] Ingredients: 20kg lamb shank, 0.3kg green pepper, 0.3kg chili, 1.5kg star anise, 1.5kg fennel, 1.5kg tangerine peel, 0.5kg cloves, 1.5kg bay leaves, 1.5kg galangal, 1kg angelica, 1kg ginkgo, 4kg angelica, 1kg immature bitter orange, 1kg nutmeg, 1kg amomum, 1kg longan, 0.5kg black pepper, 1kg galangal, 1kg codonopsis, 0.5kg white pepper, 1kg cinnamon and 0.5kg peach;

[0021] Cooking:

[0022] 1 Saw the whole sheep bone into 6cm blocks;

[0023] 2 Soak the sawed sheep bones in cold water for 3 hours;

[0024] 3. Boil water in a boiling bucket and put the soaked lamb shank bones into the boiling bucket;

[0025] 4 Add edible salt to the water in the boiling bucket, boil the water again, and clean up the blood foam floating in the bucket;

[0026] 5. Put the seasonings in the recipe into a cloth bag to make a material bag, put it into the boiling bucket, and continue to boil for 2.5 hours;

[0027] 6 Stop boiling, add MSG, and simmer for 2.5 hours to get delicious lamb shanks.

[0028] Example 2

[0029] A delicious method of cooking lamb shanks:

[0030] Ingredients: 25kg lamb shank, 0.4kg green pepper, 0.4kg chili, 2.5kg star anise, 2.5kg fennel, 2.5kg tangerine peel, 1kg clove, 1.5kg bay leaf, 2.5kg galangal, 1.5kg angelica, 1.5kg ginkgo, 7.5kg angelica, 1.5kg immature bitter orange, 1.5kg nutmeg, 11.5kg amomum, 1.5kg longan, 1kg black pepper, 1.5kg galangal, 1.5kg codonopsis, 1kg white pepper, 2.5kg cinnamon and 1kg peach;

[0031] Cooking:

[0032] 1 Saw the whole sheep bone into 6cm blocks;

[0033] 2 Soak the sawed sheep bones in cold water for 5 hours;

[0034] 3. Boil water in a boiling bucket and put the soaked lamb shank bones into the boiling bucket;

[0035] 4 Add edible salt to the water in the boiling bucket, boil the water again, and clean up the blood foam floating in the bucket;

[0036] 5. Put the seasonings in the recipe into a cloth bag to make a material bag, put it into the boiling bucket, and continue to boil for 3 hours;

[0037] 6 Stop boiling, add MSG, and simmer for 2 hours to get delicious lamb shanks.

[0038] Example 3

[0039] A delicious method of cooking lamb shanks:

[0040] Ingredients: 30kg lamb shank, 0.65kg green pepper, 0.65kg chili, 4kg star anise, 4kg fennel, 3kg tangerine peel, 1kg clove, 2kg bay leaf, 4kg galangal, 3kg angelica, 3kg ginkgo, 10kg angelica dahurica, 3kg immature bitter orange, 3kg nutmeg, 2kg amomum, 2kg longan, 1kg black pepper, 3kg galangal, 3kg codonopsis, 1kg white pepper, 4kg cinnamon and 1.5kg peach;

[0041] Cooking:

[0042] 1 Saw the whole sheep bone into 8cm blocks;

[0043] 2 Soak the sawed sheep bones in cold water for 5 hours;

[0044] 3. Boil water in a boiling bucket and put the soaked lamb shank bones into the boiling bucket;

[0045] 4 Add edible salt to the water in the boiling bucket, boil the water again, and clean up the blood foam floating in the bucket;

[0046] 5. Put the seasonings in the recipe into a cloth bag to make a material bag, put it into the boiling bucket, and continue to boil for 3 hours;

[0047] 6 Stop boiling, add MSG, and simmer for 3 hours to get delicious lamb shanks.

[0048] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0049] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

[0050] The present invention and its implementation methods are described above, and such description is not restrictive. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, they can design structures and embodiments similar to the technical solution without creativity, which should all fall within the protection scope of the present invention.

Claims

1. A method for cooking delicious lamb shank bones, characterized in that: The dish is prepared according to the following raw material formula in parts by weight: 60 parts of mutton shank bone, 0.5-1.3 parts of green pepper, 0.5-1.3 parts of chili, 2-8 parts of star anise, 2-8 parts of fennel, 2-6 parts of dried tangerine peel, 0.5-2 parts of cloves, 1-4 parts of bay leaves, 2-8 parts of galangal, 1-6 parts of angelica, 1-6 parts of ginkgo, 5-20 parts of angelica, 1-6 parts of immature bitter orange, 1-6 parts of nutmeg, 1-4 parts of amomum, 1-4 parts of piper longum, 0.5-2 parts of black pepper, 1-6 parts of ginger, 1-6 parts of codonopsis, 0.5-2 parts of white pepper, 2-8 parts of cinnamon and 0.5-3 parts of peach; The brewing method includes the following process steps: (1) Saw the whole sheep bone into 5-10 cm pieces; (2) Soak the sawed sheep bones in water for 1 to 6 hours; (3) Boil water in a boiling bucket and put the soaked lamb shank bones into the boiling bucket; (4) Add edible salt to the water in the boiling bucket and bring the water to a boil again; (5) Put the seasonings in the recipe into a cloth bag to make a material bag, put it into the boiling bucket, and continue to boil for 1 to 3 hours; (6) Stop boiling, add MSG, and simmer for 1.5 to 3 hours to obtain delicious lamb shanks.

2. The method for cooking delicious lamb shank bones according to claim 1, characterized in that: In the step (2), cold water is used to soak the lamb shank bones.

3. The method for cooking delicious lamb shank bones according to claim 1, characterized in that: Before placing the material bag in the step (5), the blood foam floating in the barrel is cleaned.