Making method of stewed mutton
By combining mutton with specific medicinal materials in the mutton pot making method, and cooking tonic soup after high-temperature cooking, the problem of the combination of Chinese medicinal materials in the existing mutton dietary foods fails to fully play the role of tonic, the full release and utilization of nutrients is achieved, the bias problem is overcome, and the significant health effects are achieved.
Patent Information
- Application Number
- CN202411655849.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-19
- Publication Date
- 2025-02-25
AI Technical Summary
In the existing mutton diet therapy foods, the medicinal materials or the combination of ingredients cannot fully exert the tonic effect between each ingredients, and it is difficult to overcome bias.
A mutton pot is used to make a mutton pot, by combining mutton with medicinal materials such as Morinaceae, Eucommia ulmoide, Suoyang, Epimedium, Ginseng, Paotianxiong, Black Date, Ginger Charcoal, Cuscuta, etc., and after high-temperature cooking, a tonic soup is cooked to fully release the nutrients in the mutton.
It has achieved full release and utilization of nutrients in mutton, played a tonic role among various medicinal materials, overcome the bias problem in mutton dietary foods, and has the effects of nourishing the kidneys and strengthening yang, enhancing immunity, and improving fatigue.
Abstract
Description
Technical Field
[0001] The invention relates to the field of medicinal diet, and in particular to a method for making mutton stew. Background Art
[0002] Medicinal diet is a dietary method that combines traditional Chinese medicine theory with dietary culture, aiming to promote health and treat diseases through the medicinal value of food. Medicinal diet usually combines Chinese herbal medicine with daily ingredients, which not only retains the flavor of food but also increases the health-preserving effect of food.
[0003] Some symptoms of physical weakness include pain in the waist and knees, dizziness, tinnitus, insomnia, fatigue and shortness of breath. Men often show symptoms such as cold limbs, sexual dysfunction and tinnitus; women often show symptoms such as emaciation, sallow complexion, oligomenorrhea and amenorrhea. Such symptoms are prone to side effects if treated with drugs, and the effect is better if they are given as auxiliary treatment with medicated diet.
[0004] Lamb is tender and easy to digest and absorb. Eating more lamb can help improve the body's immunity. Lamb is high in calories and has always been regarded as one of the important foods for keeping warm and nourishing in autumn and winter. Lamb is also a common dietary food, but the combination of medicinal materials or ingredients does not fully play the role of the ingredients in tonic and overcome bias. Summary of the invention
[0005] The main purpose of the present invention is to provide a method for making mutton stew, which can effectively solve the problems in the background technology.
[0006] To achieve the above object, the technical solution adopted by the present invention is:
[0007] A method for making mutton stew, the specific preparation steps are as follows:
[0008] S1. Material preparation: purified water, frozen whole lamb, fermented bean curd, cooking rice wine, single crystal rock sugar, soybean oil, compound seasoning, chili sauce, monosodium glutamate, peeled shallots, chicken powder seasoning, Astragalus, Chinese angelica, red dates, old ginger, maca tablets, herb bag;
[0009] S2, material pretreatment: the frozen whole sheep is gutted and cut into pieces, and the pieces are thawed and cleaned in a pool, and then put into a net and dehydrated by a dehydrator, and then marinated. After the marinating is completed, the marinade is rinsed and the mutton is set aside, peeled shallots are crushed, and fried in soybean oil accounting for 0.6% of the total weight of the material, and then drained and set aside, and the old ginger is cleaned and crushed with the skin for later use;
[0010] S3, cooking: taking the mutton obtained in S2 and other pre-processed materials, blanching, frying, seasoning and then stewing, then sieving to obtain broth and mutton, and preparing a nourishing medicinal soup through a herbal bag;
[0011] S4. Packaging: Cool the broth, mutton and tonic soup prepared in S3, pack, seal and store in a cold storage.
[0012] Preferably, the specific method of marinating the mutton chunks in S2 is: pouring distilled water accounting for 2.98% of the total mass of the material, solid composite seasoning, soybean oil accounting for 0.5% of the total mass of the material, and the cut mutton chunks into a container, stirring evenly, marinating for 30 minutes, and stirring every 15 minutes.
[0013] Preferably, the size of the frozen whole lamb eviscerated and cut into pieces in S1 is 5.5cm*3.5cm*3cm.
[0014] Preferably, the herb package specifically includes: Morinda officinalis, Eucommia ulmoides, Cynomorium songaricum, Epimedium, Ginseng root, Paotianxiong, Black dates, Ginger charcoal, Cuscuta australis, which are packaged and ready for use.
[0015] Preferably, the specific steps of cooking in S3 are:
[0016] S31: pour the cleaned frozen whole lamb meat into the preheated boiler and stir-fry, then add appropriate amount of water to cover the lamb, boil and drain;
[0017] S32: pour the drained mutton into another preheated boiler and stir-fry for 1 minute, then add the fermented bean curd and stir again for 1 minute, then add the Astragalus, Angelica, red dates, chili sauce, rock sugar, chopped red onion, cooking rice wine, monosodium glutamate, and chicken powder seasoning in sequence and stir for 1 minute;
[0018] S33: adding 39.78% of the total mass of pure water, bringing to a boil, and then cooking at a temperature of 160° C., taking the mutton out of the pot after it is soft and rotten, separating the soup from the mutton with a sieve to obtain mutton and broth, cooling to 60° C., respectively packaging the mutton and broth, and storing them in a cold storage;
[0019] S34: Take another clean boiler, pour in 34.81% of the total mass of pure water and 1 kg of the broth obtained in S33, bring to a boil, add the herb bag, crushed ginger, and maca slices, cover and simmer over low heat for 40 minutes, then turn off the heat and simmer for 3 hours, then turn on the heat again, bring to a boil, and simmer over low heat for 3 hours;
[0020] S35: Then pour out the herb bag, ginger, and maca tablet residues to obtain the nourishing medicinal soup, cool it to 60°C, seal it, and store it in a cold storage.
[0021] Preferably, the weight proportion of each material in S1 is: 12.93% of frozen whole lamb, 3.18% of fermented bean curd, 1.99% of cooking rice wine, 0.71% of single crystal rock sugar, 1.1% of soybean oil, 0.57% of solid compound seasoning, 0.24% of chili sauce, 0.125% of monosodium glutamate, 0.125% of peeled shallots, 0.07% of chicken powder seasoning, 0.025% of Astragalus membranaceus, 0.02% of Angelica sinensis, 0.015% of red dates, 0.1% of Morinda officinalis, 0.1% of Eucommia ulmoides, 0.1% of Cynomorium songaricum, 0.1% of Epimedium, 0.1% of Ginseng root, 0.1% of Pao Tianxiong, 0.1% of black dates, 0.05% of ginger charcoal, 0.1% of Cuscuta australis, 0.1% of old ginger, 0.3% of maca tablets, and the rest is purified water.
[0022] Preferably, the specific amount of each material is: 78kg of purified water, 13kg of frozen whole lamb, 3.2kg of fermented bean curd, 2kg of cooking rice wine, 0.71kg of single crystal rock sugar, 1.1kg of soybean oil, 0.57kg of solid compound seasoning, 0.24kg of chili sauce, 0.125kg of monosodium glutamate, 0.125kg of peeled shallots, 0.07kg of chicken powder seasoning, 0.025kg of Astragalus membranaceus, 0.02kg of Angelica sinensis, 0.015kg of red dates, 0.1kg of Morinda officinalis, 0.1kg of Eucommia bark, 0.1kg of Cynomorium songaricum, 0.1kg of Epimedium, 0.1kg of Ginseng root, 0.1kg of Pao Tianxiong, 0.1kg of black dates, 0.05kg of ginger charcoal, 0.1kg of Cuscuta australis, 0.1kg of old ginger, and 0.3kg of maca tablets.
[0023] Preferably, the mutton and broth in S33 and the nourishing medicinal soup in S35 are packaged according to the specification of 1 kg / bag.
[0024] Compared with the prior art, the present invention has the following beneficial effects:
[0025] 1. The present invention uses Morinda officinalis, Eucommia ulmoides, Cynomorium songaricum, Epimedium, Ginseng root, Paotianxiong, Black dates, Ginger charcoal, and Cuscuta australis as herbal bags to boil a nourishing medicinal soup, which can nourish the kidney and strengthen yang, enhance immunity, improve fatigue, promote blood circulation, nourish the stomach and spleen, and have anti-oxidation and anti-aging effects.
[0026] 2. The present invention combines Morinda officinalis, Eucommia ulmoides, Cynomorium songaricum, Epimedium, Ginseng root, Paotianxiong, Black dates, Ginger charcoal, Cuscuta australis with mutton, which can fully release the nutrients in the mutton after high-temperature cooking. At the same time, the rich protein, vitamins and minerals in the mutton can be utilized to give full play to the tonic effects of various medicinal materials and overcome the bias.
[0027] 3. The mutton stew making method disclosed in the present invention can be repeatedly used in the food industry, has low cost, high profit, and is convenient for later consumption. DETAILED DESCRIPTION
[0028] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.
[0029] The present application is further disclosed below in conjunction with specific embodiments:
[0030] The mutton stew making method in this embodiment has the following specific preparation steps:
[0031] s1. Material preparation: 78kg of purified water, 13kg of frozen whole lamb, 3.2kg of fermented bean curd, 2kg of cooking rice wine, 0.71kg of single crystal rock sugar, 1.1kg of soybean oil, 0.57kg of solid compound seasoning, 0.24kg of chili sauce, 0.125kg of MSG, 0.125kg of peeled shallots, 0.07kg of chicken powder seasoning, 0.025kg of Astragalus membranaceus, 0.02kg of Angelica sinensis, 0.015kg of red dates, 0.1kg of Morinda officinalis, 0.1kg of Eucommia bark, 0.1kg of Cynomorium songaricum, 0.1kg of Epimedium, 0.1kg of Ginseng root, 0.1kg of Pao Tianxiong, 0.1kg of black dates, 0.05kg of ginger charcoal, 0.1kg of Cuscuta australis, 0.1kg of old ginger, and 0.3kg of maca tablets.
[0032] Among them, 0.1kg of Morinda officinalis, 0.1kg of Eucommia ulmoides, 0.1kg of Cynomorium songaricum, 0.1kg of Epimedium, 0.1kg of Ginseng root, 0.1kg of Pao Tianxiong, 0.1kg of Black Dates, 0.05kg of Ginger charcoal, and 0.1kg of Cuscuta australis are kept as herbal bags for later use.
[0033] S2. Pre-process the previously prepared materials to facilitate subsequent cooking, specifically:
[0034] Cut 13kg of frozen whole lamb into pieces, keeping the size of the pieces at 5.5cm*3.5cm*3cm. Try to reduce the error during the cutting process to facilitate subsequent cooking. After cutting, defrost and clean them in a sink, then put them into a net bag and use a dehydrator to remove excess water for later use;
[0035] Put 3kg of pure water, 0.06kg of soybean oil, 0.57kg of solid compound seasoning and the cut, washed and dehydrated mutton pieces into a clean large basin, stir evenly and marinate for 30 minutes, and stir every 15 minutes; the soybean oil in this embodiment can be Jinlongyu soybean oil, and the solid compound seasoning can be a solid compound seasoning specially used for beef, which is very common in the market and will not be elaborated in detail in this application; after the marinating is completed, rinse the mutton with water to remove excess marinade, and then use a dehydrator to drain excess water for standby use;
[0036] Crush 0.125kg of peeled shallots with a wall-breaking machine, and then use a dehydrator to remove excess water for later use. Heat 0.6kg of soybean oil in a pot to 180°C, then pour the above shallot chops into the pot and fry until golden brown. Remove from the pot and drain the oil for later use (the oil can be reused).
[0037] Wash and crush 0.1kg of old ginger for later use;
[0038] Pack 0.1kg of Morinda officinalis, 0.1kg of Eucommia ulmoides, 0.1kg of Cynomorium songaricum, 0.1kg of Epimedium, 0.1kg of Ginseng root, 0.1kg of Pao Tianxiong, 0.1kg of Black Dates, 0.05kg of Ginger Charcoal, and 0.1kg of Cuscuta australis into a net bag and seal it for later use.
[0039] S3, start cooking, the specific cooking steps are as follows:
[0040] S31: first pour the mutton chunks prepared in S2 into the boiler and dry-fry at 220°C for 5 minutes, then add water to cover the mutton, boil, remove, drain and let cool;
[0041] S32: pour the drained mutton into another preheated boiler, stir-fry and stir at 200°C for 1 min, then add fermented bean curd and stir again for 1 min, then add 0.025 kg of Astragalus membranaceus, 0.02 kg of Angelica sinensis, 0.015 kg of red dates, 0.24 kg of chili sauce, 0.71 kg of crystal sugar, fried chopped shallots, 2 kg of cooking rice wine, 0.125 kg of monosodium glutamate, and 0.07 kg of chicken powder seasoning in sequence, and stir for 1 min; wherein the fermented bean curd can be Donggu fermented bean curd, the monosodium glutamate can be Hongwan monosodium glutamate, the cooking rice wine can be Red Label cooking rice wine, and the chicken powder seasoning can be Knorr chicken powder seasoning;
[0042] S33: Continue to add 40 kg of pure water, bring to a boil, and cook at 160° C. for 2 h. After the mutton is soft and rotten, separate the mutton and the soup with a sieve to obtain mutton and broth. After cooling to 60° C., respectively seal the mutton and the broth, and store them in a cold storage;
[0043] S34: Take another clean boiler, pour in 34.81% of the total mass of pure water and 1 kg of the broth obtained in S33, bring to a boil, add the herb bag, crushed old ginger, and 0.3 kg of maca tablets, cover and simmer over low heat for 40 minutes, then turn off the heat and simmer for 3 hours, then turn on the heat again, bring to a boil, and simmer over low heat for 3 hours;
[0044] S35: Then pour out the herb bag, ginger, and maca tablet residues to obtain the nourishing medicinal soup, cool it to 60°C, seal it, and store it in a cold storage.
[0045] S4, packaging: the mutton and broth obtained in S33 and the nourishing medicinal soup obtained in S35 are packaged according to the specification of 1 kg / bag and stored in a cold storage.
[0046] In this example, the equipment required includes a soup stock bucket, a boiler, a wall breaking machine, a large basin, a dense sieve, and a dehydrator. These equipment can be directly purchased and used directly on the market, so the parameters and specifications of these equipment in this application are not repeated;
[0047] It should be noted that the solid composite seasoning used in this embodiment is specifically a marinated beef seasoning package, which specifically includes: 2 star anise, 1 tablespoon of pepper, 2 bay leaves, 2 cloves, 1 grass fruit, 1 teaspoon of white pepper powder, 1 small piece of cinnamon, 2 tablespoons of dark soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of sugar (can be increased or decreased according to taste), 2 slices of ginger, 3 cloves of crushed garlic, 1 tablespoon of cooking wine, appropriate amount of salt, and 500 ml of water.
[0048] In addition, the present application also discloses a specific method of consumption:
[0049] Take a casserole, mix 1kg of packaged broth, 1kg of tonic soup and 1kg of mutton, heat and boil directly and then serve.
[0050] Taking this embodiment as an example, in practice, the total material input of this application is 100.55 kg, and the actual output displacement is 46 kg, of which the actual output of solid material is 10 kg, the actual output of soup is 36 kg, the preparation time is 120 minutes, and the cooking time is 360 minutes.
[0051] From the above, it can be seen that the actual output rate of the present application is relatively high and has good practical application value. At the same time, the finished product produced by the mutton stew production method disclosed in the present invention is convenient to eat. By using Morinda officinalis, Eucommia ulmoides, Cynomorium songaricum, Epimedium, Ginseng root, Paotianxiong, Black dates, Ginger charcoal, and Cuscuta australis as medicinal herbs to cook a nourishing medicinal soup, it can nourish the kidney and strengthen yang, enhance immunity, improve fatigue, promote blood circulation, nourish the stomach and spleen, and have anti-oxidation and anti-aging effects.
[0052] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.
Claims
1. A method for making mutton stew, characterized in that: The specific preparation steps are as follows: S1. Material preparation: purified water, frozen whole lamb, fermented bean curd, cooking rice wine, single crystal rock sugar, soybean oil, compound seasoning, chili sauce, monosodium glutamate, peeled shallots, chicken powder seasoning, Astragalus, Chinese angelica, red dates, old ginger, maca tablets, herb bag; S2, material pretreatment: the frozen whole sheep is gutted and cut into pieces, and the pieces are thawed and cleaned in a pool, and then put into a net and dehydrated by a dehydrator, and then marinated. After the marinating is completed, the marinade is rinsed and the mutton is set aside, peeled shallots are crushed, and fried in soybean oil accounting for 0.6% of the total weight of the material, and then drained and set aside, and the old ginger is cleaned and crushed with the skin for later use; S3, cooking: taking the mutton obtained in S2 and other pre-processed materials, blanching, frying, seasoning and then stewing, then sieving to obtain broth and mutton, and preparing a nourishing medicinal soup through a herbal bag; S4. Packaging: Cool the broth, mutton and tonic soup prepared in S3, pack, seal and store in a cold storage.
2. The method for making mutton stew according to claim 1, characterized in that: The specific method of marinating the mutton chunks in S2 is: pouring distilled water accounting for 2.98% of the total mass of the material, solid compound seasoning, soybean oil accounting for 0.5% of the total mass of the material, and the cut mutton chunks into a container, stirring evenly, marinating for 30 minutes, and stirring every 15 minutes.
3. The method for making mutton stew according to claim 1, characterized in that: The size of the frozen whole lamb eviscerated and cut into pieces in S1 is 5.5cm*3.5cm*3cm.
4. The method for making mutton stew according to claim 1, characterized in that: The herb package specifically includes: Morinda officinalis, Eucommia ulmoides, Cynomorium songaricum, Epimedium, Ginseng root, Pao Tianxiong, Black dates, Ginger charcoal, Cuscuta australis, which are packaged and ready for use.
5. The method for making mutton stew according to claim 1, characterized in that: The specific steps of cooking in S3 are: S31: pour the cleaned frozen whole lamb meat into the preheated boiler and stir-fry, then add appropriate amount of water to cover the lamb, boil and drain; S32: pour the drained mutton into another preheated boiler and stir-fry for 1 minute, then add the fermented bean curd and stir again for 1 minute, then add the Astragalus, Angelica, red dates, chili sauce, rock sugar, chopped red onion, cooking rice wine, monosodium glutamate, and chicken powder seasoning in sequence and stir for 1 minute; S33: adding 39.78% of the total mass of pure water, bringing to a boil, and then cooking at a temperature of 160° C., taking the mutton out of the pot after it is soft and rotten, separating the soup from the mutton with a sieve to obtain mutton and broth, cooling to 60° C., respectively packaging the mutton and broth, and storing them in a cold storage; S34: Take another clean boiler, pour in 34.81% of the total mass of pure water and 1 kg of the broth obtained in S33, bring to a boil, add the herb bag, crushed ginger, and maca slices, cover and simmer over low heat for 40 minutes, then turn off the heat and simmer for 3 hours, then turn on the heat again, bring to a boil, and simmer over low heat for 3 hours; S35: Then pour out the herb bag, ginger, and maca tablet residues to obtain the nourishing medicinal soup, cool it to 60°C, seal it, and store it in a cold storage.
6. The method for making mutton stew according to claim 5, characterized in that: The weight proportions of the materials in S1 are as follows: 12.93% of frozen whole lamb, 3.18% of fermented bean curd, 1.99% of cooking rice wine, 0.71% of single crystal rock sugar, 1.1% of soybean oil, 0.57% of solid compound seasoning, 0.24% of chili sauce, 0.125% of monosodium glutamate, 0.125% of peeled shallots, 0.07% of chicken powder seasoning, 0.025% of Astragalus membranaceus, 0.02% of Chinese angelica, 0.015% of red dates, 0.1% of Morinda officinalis, 0.1% of Eucommia ulmoides, 0.1% of Cynomorium songaricum, 0.1% of Epimedium, 0.1% of Ginseng root, 0.1% of Pao Tianxiong, 0.1% of black dates, 0.05% of ginger charcoal, 0.1% of Cuscuta australis, 0.1% of old ginger, 0.3% of maca tablets, and the rest is purified water.
7. The method for making mutton stew according to claim 6, characterized in that: The specific amount of each material is: 78kg of purified water, 13kg of frozen whole lamb, 3.2kg of fermented bean curd, 2kg of cooking rice wine, 0.71kg of single crystal rock sugar, 1.1kg of soybean oil, 0.57kg of solid compound seasoning, 0.24kg of chili sauce, 0.125kg of MSG, 0.125kg of peeled shallots, 0.07kg of chicken powder seasoning, 0.025kg of Astragalus membranaceus, 0.02kg of Angelica sinensis, 0.015kg of red dates, 0.1kg of Morinda officinalis, 0.1kg of Eucommia bark, 0.1kg of Cynomorium songaricum, 0.1kg of Epimedium, 0.1kg of Ginseng root, 0.1kg of Pao Tianxiong, 0.1kg of black dates, 0.05kg of ginger charcoal, 0.1kg of Cuscuta australis, 0.1kg of old ginger, and 0.3kg of maca tablets.
8. The method for making mutton stew according to claim 5, characterized in that: The mutton and broth in S33 and the nourishing medicinal soup in S35 are all packaged according to the specification of 1 kg / bag.