Seasoning for lamb scorpion hotpot and preparation method of lamb scorpion hotpot

Abstract

The invention discloses a lamb scorpion hotpot seasoning and a preparation method of a lamb scorpion hotpot, and relates to the technical field of lamb scorpion hotpot preparation. The preparation method comprises the following steps: heating rapeseed oil and beef tallow, adding thick broad-bean sauce, chopped chilli sauce, oyster sauce, dried scallop and abalone juice, garlic cloves, rock candy, soy sauce, salt, amomum cardamomum, rhizoma kaempferiae, galangal and amomum tsao-ko, and slowly frying with soft fire until the fragrance is overflowing and the color is uniform to obtain sauce; putting 1-2kg of cleaned chicken and 45-55kg of lamb scorpions into a pot, adding water until all the food materials are covered, adding cut scallions, ginger and Chinese prickly ash, boiling with big fire, then turning to small fire, and slowly stewing for 2 hours, so that the lamb scorpions and the chicken fully absorb soup, and the meat becomes crisp and rotten; after stewing is completed, solid impurities in the sauce are filtered out, the sauce is poured into a pot containing the lamb scorpions and the chickens, and stewing continues to be conducted for 1.5-2 h till soup is thick. Through specific stir-frying and stewing processes, the lamb scorpion hotpot has rich fragrance and unique taste. Meanwhile, the combination of various seasonings not only improves the flavor of the food, but also enriches the nutritional ingredients, and meets the requirements of modern people on healthy diet.

Description

Technical Field

[0001] The invention relates to the technical field of mutton rib hot pot preparation, and more specifically to a mutton rib hot pot seasoning and a preparation method of the mutton rib hot pot. Background Art

[0002] Sheep spine hot pot is popular among consumers for its delicious meat and rich nutrition. However, traditional production methods often lack unified standards, resulting in different tastes and difficulty in ensuring the stability and uniqueness of the food.

[0003] The taste of mutton spine hotpot is not only affected by the preparation method, but also by the composition and proportion of the seasonings.

[0004] Therefore, it is particularly important to develop a mutton spine hotpot that can not only maintain the original flavor of mutton spine, but also enhance its taste through specific seasonings and cooking techniques. Summary of the invention

[0005] In view of this, the present invention aims to provide a seasoning and a stewing method which can maintain the original flavor of lamb ribs and make the meat fresh, delicious and tender.

[0006] In order to achieve the above object, the present invention provides a mutton spine hot pot seasoning and a method for preparing mutton spine hot pot, which adopts the following technical scheme:

[0007] On the one hand, an embodiment of the present invention provides a mutton spine hot pot seasoning, including: 1.6-1.8kg of cooking oil, 0.2-0.3kg of butter, 500-600g of bean paste, 280-320g of chopped pepper sauce, 550-650g of oyster sauce, 250-350g of scallion and abalone juice, 1.2-1.3kg of green onion, 1.2-1.6kg of ginger, 0.7-0.8kg of garlic cloves, 100-200g of crystal sugar, 1.4-1.6kg of soy sauce, 1.5-1.6kg of dry sauce, 0.7-0.8kg of salt, 4-6g of white cardamom, 20-30g of tsaoko, 8-10g of galangal, 10-16g of ginger, 325-367g of pepper, and 1.5-2.3kg of rice wine.

[0008] Preferably, it includes: 1.75kg cooking oil, 0.25kg butter, 600g bean paste, 300g chopped pepper sauce, 600g oyster sauce, 300g scallion and abalone juice, 1.25kg green onion, 1.5kg ginger, 0.75kg garlic cloves, 150g rock sugar, 1.5kg soy sauce, 1.5kg dry sauce, 0.75kg salt, 5g white cardamom, 25g tsaoko, 8g galangal, 15g ginger, 350g pepper, and 2kg rice wine.

[0009] Preferably, the edible oil is rapeseed oil.

[0010] A second aspect of an embodiment of the present invention provides the use of the mutton spine hot pot seasoning in preparing mutton spine hot pot.

[0011] A third aspect of the embodiments of the present invention provides a method for preparing mutton spine hot pot, which is prepared using the above-mentioned seasoning.

[0012] Preferably, the process includes:

[0013] Step 1: Heat rapeseed oil and butter to 150-180℃, add bean paste, chopped pepper sauce, oyster sauce, scallop and abalone sauce, garlic cloves, crystal sugar, soy sauce, salt, white cardamom, galangal, ginger, and tsaoko, and fry over low heat until the aroma is overflowing and the color is uniform to obtain the sauce;

[0014] Step 2: Put 1-2kg of cleaned chicken and 45-55kg of lamb ribs into the pot, add water to cover all the ingredients, add chopped onions, ginger, and peppercorns, bring to a boil over high heat, then turn to low heat and simmer for 2 hours to allow the lamb ribs and chicken to fully absorb the soup and the meat becomes tender;

[0015] Step 3. After stewing is completed, filter out solid impurities from the sauce, pour it into the pot with lamb ribs and chicken, and continue stewing for 1.5 to 2 hours until the soup is thick.

[0016] It can be seen from the above technical scheme that the present invention makes the mutton spine hot pot have a strong aroma and a unique taste through a specific frying and stewing process. At the same time, the combination of multiple seasonings not only enhances the flavor of the food, but also enriches the nutritional components, meeting the needs of modern people for healthy diet.

[0017] The preparation method provided by the invention has clear steps, is easy to operate, and is suitable for large-scale production and home cooking. DETAILED DESCRIPTION

[0018] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0019] The brand of the bean paste in the embodiment of the present invention is Xiang Man Hong, the brand of the chopped pepper sauce is Bao Niu Nian, the brand of the oyster sauce is Hai Tian, ​​the brand of the scallop and abalone sauce is Feng Qiu Ma, and the brand of the rapeseed oil is Fu Yuan Xiang.

[0020] Example 1

[0021] A lamb spine hot pot seasoning comprises: 1.6kg rapeseed oil, 0.3kg butter, 500g bean paste, 280g chopped pepper sauce, 550g oyster sauce, 250g scallion and abalone juice, 1.2kg green onion, 1.2kg ginger, 0.7kg garlic clove, 100g crystal sugar, 1.4kg soy sauce, 1.55kg dry sauce, 0.7kg salt, 4g white cardamom, 20g tsaoko, 8g galangal, 10g ginger, 325g pepper and 1.5kg rice wine.

[0022] Example 2

[0023] A lamb spine hot pot seasoning comprises: 1.8kg of rapeseed oil, 0.2kg of butter, 550g of bean paste, 320g of chopped pepper sauce, 650g of oyster sauce, 350g of scallion and abalone juice, 1.3kg of green onion, 1.6kg of ginger, 0.8kg of garlic clove, 200g of crystal sugar, 1.6kg of soy sauce, 1.6kg of dry sauce, 0.8kg of salt, 6g of white cardamom, 30g of tsaoko, 10g of galangal, 16g of ginger, 367g of pepper and 2.3kg of rice wine.

[0024] Example 3

[0025] A lamb spine hot pot seasoning comprises: 1.75kg of rapeseed oil, 0.25kg of butter, 600g of bean paste, 300g of chopped pepper sauce, 600g of oyster sauce, 300g of scallion and abalone juice, 1.25kg of green onion, 1.5kg of ginger, 0.75kg of garlic clove, 150g of crystal sugar, 1.5kg of soy sauce, 1.5kg of dry sauce, 0.75kg of salt, 5g of white cardamom, 25g of tsaoko, 8g of galangal, 15g of ginger, 350g of peppercorns and 2kg of rice wine.

[0026] Example 4

[0027] A method for preparing mutton spine hot pot is prepared using the seasoning of Example 1, and the process comprises:

[0028] Step 1: Heat rapeseed oil and butter to 150°C, add bean paste, chopped pepper sauce, oyster sauce, scallop and abalone sauce, garlic cloves, crystal sugar, soy sauce, salt, white cardamom, galangal, ginger, and tsaoko, and fry over low heat until the aroma is overflowing and the color is uniform to obtain the sauce;

[0029] Step 2: Put 1.5kg of cleaned chicken and 55kg of lamb ribs into the pot, add water to cover all the ingredients, add chopped onions, ginger, and peppercorns, bring to a boil over high heat, then turn to low heat and simmer for 2 hours to allow the lamb ribs and chicken to fully absorb the soup and the meat becomes tender;

[0030] Step 3. After stewing is completed, filter out solid impurities from the sauce, pour it into the pot with lamb ribs and chicken, and continue stewing for 1.8 hours until the soup is thick.

[0031] Example 5

[0032] A method for preparing mutton spine hot pot is prepared using the seasoning of Example 2, and the process comprises:

[0033] Step 1: Heat rapeseed oil and butter to 180°C, add bean paste, chopped pepper sauce, oyster sauce, scallop and abalone sauce, garlic cloves, crystal sugar, soy sauce, salt, white cardamom, galangal, ginger, and tsaoko, and fry over low heat until the aroma is overflowing and the color is uniform to obtain the sauce;

[0034] Step 2: Put 1kg of cleaned chicken and 45kg of lamb ribs into the pot, add water to cover all the ingredients, add chopped onions, ginger, and peppercorns, bring to a boil over high heat, then turn to low heat and simmer for 2 hours to allow the lamb ribs and chicken to fully absorb the soup and the meat becomes tender;

[0035] Step 3. After stewing is completed, filter out solid impurities from the sauce, pour it into the pot with lamb ribs and chicken, and continue stewing for 1.5 hours until the soup is thick.

[0036] Example 6

[0037] A method for preparing mutton spine hot pot is prepared using the seasoning of Example 3, and the process comprises:

[0038] Step 1: Heat rapeseed oil and butter to 160°C, add bean paste, chopped pepper sauce, oyster sauce, scallop and abalone sauce, garlic cloves, crystal sugar, soy sauce, salt, white cardamom, galangal, ginger, and tsaoko, and fry over low heat until the aroma is overflowing and the color is uniform to obtain the sauce;

[0039] Step 2: Put 2kg of cleaned chicken and 50kg of lamb ribs into the pot, add water to cover all the ingredients, add chopped onions, ginger, and peppercorns, bring to a boil over high heat, then turn to low heat and simmer for 2 hours to allow the lamb ribs and chicken to fully absorb the soup and the meat becomes tender;

[0040] Step 3. After stewing is completed, filter out solid impurities from the sauce, pour it into the pot with lamb ribs and chicken, and continue stewing for 2 hours until the soup is thick.

[0041] The various embodiments in this specification are described in a progressive manner, and each embodiment focuses on the differences from other embodiments. The same or similar parts between the various embodiments can be referenced to each other.

[0042] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A lamb scorpion hot pot seasoning, characterized in that: include: 1.6-1.8kg cooking oil, 0.2-0.3kg butter, 500-600g bean paste, 280-320g chopped pepper sauce, 550-650g oyster sauce, 250-350g scallion and abalone sauce, 1.2-1.3kg green onion, 1.2-1.6kg ginger, 0.7-0.8kg garlic cloves, 100-200g rock sugar, 1.4-1.6kg soy sauce, 1.5-1.6kg dry sauce, 0.7-0.8kg salt, 4-6g white cardamom, 20-30g grass fruit, 8-10g galangal, 10-16g ginger, 325-367g Sichuan pepper, 1.5-2.3kg rice wine.

2. The mutton spine hot pot seasoning according to claim 1, characterized in that: include: 1.75kg cooking oil, 0.25kg butter, 600g bean paste, 300g chopped pepper sauce, 600g oyster sauce, 300g scallion and abalone sauce, 1.25kg green onion, 1.5kg ginger, 0.75kg garlic cloves, 150g rock sugar, 1.5kg soy sauce, 1.5kg dry sauce, 0.75kg salt, 5g white cardamom, 25g grass fruit, 8g galangal, 15g ginger, 350g Sichuan pepper, and 2kg rice wine.

3. A lamb rib hot pot seasoning according to any one of claims 1-2, characterized in that: The edible oil is rapeseed oil.

4. Application of the mutton spine hot pot seasoning according to claim 3 in preparing mutton spine hot pot.

5. A method for preparing mutton spine hot pot, characterized in that: The seasoning is prepared using any one of claims 1 to 2.

6. The method according to claim 5, characterized in that The process includes: Step 1: Heat rapeseed oil and butter to 150-180℃, add bean paste, chopped pepper sauce, oyster sauce, scallop and abalone sauce, garlic cloves, crystal sugar, soy sauce, salt, white cardamom, galangal, ginger, and tsaoko, and fry over low heat until the aroma is overflowing and the color is uniform to obtain the sauce; Step 2: Put 1-2kg of cleaned chicken and 45-55kg of lamb ribs into the pot, add water to cover all the ingredients, add chopped onions, ginger, and peppercorns, bring to a boil over high heat, then turn to low heat and simmer for 2 hours to allow the lamb ribs and chicken to fully absorb the soup and the meat becomes tender; Step 3. After stewing is completed, filter out solid impurities from the sauce, pour it into the pot with lamb ribs and chicken, and continue stewing for 1.5 to 2 hours until the soup is thick.