Preparation process of lamb liver soup

Abstract

The invention provides a preparation process of sheep liver soup, and relates to the technical field of food. The red bean paste is prepared from the following raw materials in parts by weight: 15-25 parts of cane sugar, 70-80 parts of red bean paste, 120-130 parts of maltose, 2-2.5 parts of agar, 1-3 parts of sheep liver paste, 1-3 parts of carrot juice, 0.5-1.5 parts of blueberries, 0.5-1.5 parts of smoked plums, 0.5-1.5 parts of cassia seeds, 0.5-1.5 parts of black Chinese wolfberry fruits, 0.5-1.5 parts of Chinese wolfberry fruits, 0.5-0.7 part of chrysanthemums, 0.5-0.7 part of mulberries, 0.4-0.6 part of black sesame seeds, 0.1 part of mulberry leaves and 1 part of edible salt. The saccharified liver is free of mutton smell, people who do not like the mutton smell can accept the mutton liver, carotene and the mutton liver are combined by adding carrot, nutrition is higher, fat dissolution of the mutton liver is realized by the carrot, absorption by the human body is easier, and nutrition of the product is richer by adding Chinese herbal medicines.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to a preparation process of sheep liver soup. Background Art

[0002] Liver nourishing food is rich in vitamins, iron, zinc and other nutrients. According to the Compendium of Materia Medica, liver nourishing food has the effect of nourishing blood and improving eyesight. However, the strong smell of liver nourishing food is not easy to be accepted by people. Therefore, it is rare to see cooked liver nourishing food products in non-staple food stores.

[0003] In the prior art, a patent document with publication number CN1024991U proposes a method for producing a lamb liver soup without mutton smell, which comprises rinsing and boiling lamb liver, crushing it into liver paste, and saccharifying it to remove the mutton smell of lamb liver, and then adding processed cowpea, sucrose, maltose, honey, agar, black plum, black sesame, chrysanthemum, cassia and wolfberry and other Chinese herbal medicines and auxiliary materials, and processing it through a certain process to make lamb liver soup. The lamb liver soup has no mutton smell and is very suitable for children's taste. It not only makes the organic components contained in lamb liver reasonably supplement the human body, but also the Chinese medicine can play a certain degree of nourishing and therapeutic role.

[0004] Although the existing technology has achieved the nourishing effect to a certain extent, the problem of insufficient nutrients still occurs in the actual working process. Summary of the invention

[0005] In view of the shortcomings existing in the above problems, the present invention provides a preparation process of sheep liver soup, so that the saccharified liver has no mutton smell, so that people who do not like the mutton smell can accept sheep liver, carrots are added to make the carotene and sheep liver more nutritious, and carrots can make the sheep liver fat-soluble, making it easier for the human body to absorb, and Chinese herbal medicines are added to make the product more nutritious.

[0006] In order to solve the above problems, the present invention provides a lamb liver soup, which is prepared from the following raw materials in parts by weight: 15-25 parts of sucrose, 70-80 parts of red bean paste, 120-130 parts of maltose, 2-2.5 parts of agar, 1-3 parts of lamb liver paste, 1-3 parts of carrot juice, 0.5-1.5 parts of blueberry, 0.5-1.5 parts of black plum, 0.5-1.5 parts of cassia seed, 0.5-1.5 parts of black wolfberry, 0.5-1.5 parts of wolfberry, 0.5-0.7 parts of chrysanthemum, 0.5-0.7 parts of mulberry, 0.4-0.6 parts of black sesame, 0.1 parts of mulberry leaf, and 1 part of edible salt.

[0007] Preferably, it is prepared from the following raw materials in parts by weight: 15 parts of sucrose, 70 parts of red bean paste, 120 parts of maltose, 2 parts of agar, 1 part of lamb liver paste, 1 part of carrot juice, 0.5 parts of blueberry, 0.5 parts of black plum, 0.5 parts of cassia seed, 0.5 parts of black wolfberry, 0.5 parts of wolfberry, 0.5 parts of chrysanthemum, 0.5 parts of mulberry, 0.4 parts of black sesame, 0.1 parts of mulberry leaf, and 1 part of edible salt.

[0008] Preferably, it is prepared from the following raw materials in parts by weight: 20 parts of sucrose, 75 parts of red bean paste, 125 parts of maltose, 2.2 parts of agar, 2 parts of lamb liver paste, 2 parts of carrot juice, 1 part of blueberry, 1 part of black plum, 1 part of cassia seed, 1 part of black wolfberry, 1 part of wolfberry, 0.6 part of chrysanthemum, 0.6 part of mulberry, 0.5 part of black sesame, 0.1 part of mulberry leaf, and 1 part of edible salt.

[0009] Preferably, it is prepared from the following raw materials in parts by weight: 25 parts of sucrose, 80 parts of red bean paste, 130 parts of maltose, 2.5 parts of agar, 3 parts of lamb liver paste, 3 parts of carrot juice, 1.5 parts of blueberry, 1.5 parts of black plum, 1.5 parts of cassia seed, 1.5 parts of black wolfberry, 1.5 parts of wolfberry, 0.7 parts of chrysanthemum, 0.7 parts of mulberry, 0.6 parts of black sesame, 0.1 parts of mulberry leaf, and 1 part of edible salt.

[0010] A preparation process of sheep liver soup, comprising the following steps:

[0011] S10, grinding fresh sheep liver horn into mud, adding white sugar, honey and carrot mud and saccharifying;

[0012] S20, adding red bean paste, sucrose, maltose, agar, carrot juice, blueberry, black plum, cassia seed, black wolfberry, wolfberry, chrysanthemum, mulberry, black sesame, mulberry leaf and auxiliary materials to the saccharified lamb liver and boiling at 115 degrees for 40 minutes;

[0013] S30. Fill with an automatic filling machine.

[0014] Preferably, in step S10, the lamb liver puree and carrot puree are wrapped with sugar and honey to ensure that the vitamins in the lamb liver will not be oxidized and lost, and the carrot puree is added to make the lamb liver fat-soluble so that it is easier to be absorbed by the human body.

[0015] Compared with the prior art, the present invention has the following advantages:

[0016] 1. The saccharified liver of the present invention has no mutton smell, so that people who do not like the mutton smell can accept mutton liver. Adding carrots can make the carotene and mutton liver more nutritious. Carrots can also make the mutton liver fat-soluble, making it easier for the human body to absorb. Adding Chinese herbal medicine makes the product more nutritious.

[0017] 2. The saccharified lamb liver of the present invention has no mutton smell and tastes sweet, which is easily accepted by children and young people. The lamb liver with carrot added has particularly good fat solubility and is easily absorbed by the human body. The addition of Chinese herbal medicine for boiling further increases the nutritional value of the product. In particular, the bitter and cold properties of mulberry leaves not only increase the effect of the product, but also make the product less sweet. DETAILED DESCRIPTION

[0018] In order to make the purpose, technical solutions and advantages of the present invention more clearly understood, the present invention is further described in detail below with reference to examples, but the examples are not intended to limit the present invention.

[0019] Example 1

[0020] A lamb liver soup is prepared from the following raw materials in parts by weight: 15 parts of sucrose, 70 parts of red bean paste, 120 parts of maltose, 2 parts of agar, 1 part of lamb liver paste, 1 part of carrot juice, 0.5 parts of blueberry, 0.5 parts of black plum, 0.5 parts of cassia seed, 0.5 parts of black wolfberry, 0.5 parts of wolfberry, 0.5 parts of chrysanthemum, 0.5 parts of mulberry, 0.4 parts of black sesame, 0.1 parts of mulberry leaf and 1 part of edible salt.

[0021] A preparation process of a sheep liver soup as claimed in claim 1, comprising the following steps:

[0022] S10. Grind 1000g of fresh lamb liver into paste, add 1000g of white sugar, 500g of honey and 500g of carrot paste and saccharify; wrap the lamb liver paste and carrot paste with sugar and honey to ensure that the vitamins in the lamb liver will not be oxidized and lost. The carrot paste is added to make the lamb liver fat-soluble and easier to be absorbed by the human body.

[0023] S20. Add red bean paste, sucrose, maltose, agar, carrot juice, blueberry, black plum, cassia seed, black wolfberry, wolfberry, chrysanthemum, mulberry, black sesame, mulberry leaf and auxiliary materials to the saccharified lamb liver and boil at 115 degrees for 40 minutes.

[0024] S30. Fill with an automatic filling machine.

[0025] The saccharified lamb liver has no mutton smell and tastes sweet, which is easily accepted by children and young people. The lamb liver with added carrots has particularly good fat solubility and is easily absorbed by the human body. The addition of Chinese herbal medicine for boiling increases the nutritional value of the product. In particular, the bitter and cold properties of mulberry leaves not only increase the effect of this product, but also make this product less sweet.

[0026] Example 2

[0027] A lamb liver soup is prepared from the following raw materials in parts by weight: 20 parts of sucrose, 75 parts of red bean paste, 125 parts of maltose, 2.2 parts of agar, 2 parts of lamb liver paste, 2 parts of carrot juice, 1 part of blueberry, 1 part of black plum, 1 part of cassia seed, 1 part of black wolfberry, 1 part of wolfberry, 0.6 part of chrysanthemum, 0.6 part of mulberry, 0.5 part of black sesame, 0.1 part of mulberry leaf, and 1 part of edible salt.

[0028] A preparation process of a sheep liver soup as claimed in claim 1, comprising the following steps:

[0029] S10. Grind 1000g of fresh lamb liver into paste, add 1000g of white sugar, 500g of honey and 500g of carrot paste and saccharify; wrap the lamb liver paste and carrot paste with sugar and honey to ensure that the vitamins in the lamb liver will not be oxidized and lost. The carrot paste is added to make the lamb liver fat-soluble and easier to be absorbed by the human body.

[0030] S20. Add red bean paste, sucrose, maltose, agar, carrot juice, blueberry, black plum, cassia seed, black wolfberry, wolfberry, chrysanthemum, mulberry, black sesame, mulberry leaf and auxiliary materials to the saccharified lamb liver and boil at 115 degrees for 40 minutes.

[0031] S30. Fill with an automatic filling machine.

[0032] The saccharified lamb liver has no mutton smell and tastes sweet, which is easily accepted by children and young people. The lamb liver with added carrots has particularly good fat solubility and is easily absorbed by the human body. The addition of Chinese herbal medicine for boiling increases the nutritional value of the product. In particular, the bitter and cold properties of mulberry leaves not only increase the effect of this product, but also make this product less sweet.

[0033] Example 3

[0034] A lamb liver soup is prepared from the following raw materials in parts by weight: 25 parts of sucrose, 80 parts of red bean paste, 130 parts of maltose, 2.5 parts of agar, 3 parts of lamb liver paste, 3 parts of carrot juice, 1.5 parts of blueberry, 1.5 parts of black plum, 1.5 parts of cassia seed, 1.5 parts of black wolfberry, 1.5 parts of wolfberry, 0.7 parts of chrysanthemum, 0.7 parts of mulberry, 0.6 parts of black sesame, 0.1 parts of mulberry leaf and 1 part of edible salt.

[0035] A preparation process of a sheep liver soup as claimed in claim 1, comprising the following steps:

[0036] S10. Grind 1000g of fresh lamb liver into paste, add 1000g of white sugar, 500g of honey and 500g of carrot paste and saccharify; wrap the lamb liver paste and carrot paste with sugar and honey to ensure that the vitamins in the lamb liver will not be oxidized and lost. The carrot paste is added to make the lamb liver fat-soluble and easier to be absorbed by the human body.

[0037] S20. Add red bean paste, sucrose, maltose, agar, carrot juice, blueberry, black plum, cassia seed, black wolfberry, wolfberry, chrysanthemum, mulberry, black sesame, mulberry leaf and auxiliary materials to the saccharified lamb liver and boil at 115 degrees for 40 minutes.

[0038] S30. Fill with an automatic filling machine.

[0039] The saccharified lamb liver has no mutton smell and tastes sweet, which is easily accepted by children and young people. The lamb liver with added carrots has particularly good fat solubility and is easily absorbed by the human body. The addition of Chinese herbal medicine for boiling increases the nutritional value of the product. In particular, the bitter and cold properties of mulberry leaves not only increase the effect of this product, but also make this product less sweet.

[0040] In this embodiment, the raw material ratio table is as follows:

[0041] Raw materials Quantity (kg) sucrose 20 Red Bean Paste 75 Maltose 125 Agar 2.2 Lamb liver puree 2 Carrot Juice 2 blueberry 1 Black plum 1 Cassia seed 1 Black wolfberry 1 Wolfberry 1 chrysanthemum 0.6 Mulberry 0.6 Black sesame 0.5 Mulberry Leaves 0.1 Salt 1

[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 sheep liver soup, characterized in that: The invention is prepared from the following raw materials in parts by weight: 15-25 parts of sucrose, 70-80 parts of red bean paste, 120-130 parts of maltose, 2-2.5 parts of agar, 1-3 parts of lamb liver paste, 1-3 parts of carrot juice, 0.5-1.5 parts of blueberry, 0.5-1.5 parts of black plum, 0.5-1.5 parts of cassia seed, 0.5-1.5 parts of black wolfberry, 0.5-1.5 parts of wolfberry, 0.5-0.7 parts of chrysanthemum, 0.5-0.7 parts of mulberry, 0.4-0.6 parts of black sesame, 0.1 parts of mulberry leaf and 1 part of edible salt.

2. The mutton liver soup according to claim 1, characterized in that: The invention is prepared from the following raw materials in parts by weight: 15 parts of sucrose, 70 parts of red bean paste, 120 parts of maltose, 2 parts of agar, 1 part of lamb liver paste, 1 part of carrot juice, 0.5 parts of blueberry, 0.5 parts of black plum, 0.5 parts of cassia seed, 0.5 parts of black wolfberry, 0.5 parts of wolfberry, 0.5 parts of chrysanthemum, 0.5 parts of mulberry, 0.4 parts of black sesame, 0.1 parts of mulberry leaf and 1 part of edible salt.

3. The mutton liver soup as claimed in claim 2, characterized in that: The invention is prepared from the following raw materials in parts by weight: 20 parts of sucrose, 75 parts of red bean paste, 125 parts of maltose, 2.2 parts of agar, 2 parts of lamb liver paste, 2 parts of carrot juice, 1 part of blueberry, 1 part of black plum, 1 part of cassia seed, 1 part of black wolfberry, 1 part of wolfberry, 0.6 part of chrysanthemum, 0.6 part of mulberry, 0.5 part of black sesame, 0.1 part of mulberry leaf and 1 part of edible salt.

4. The sheep liver soup as claimed in claim 3, characterized in that: The invention is prepared from the following raw materials in parts by weight: 25 parts of sucrose, 80 parts of red bean paste, 130 parts of maltose, 2.5 parts of agar, 3 parts of lamb liver paste, 3 parts of carrot juice, 1.5 parts of blueberry, 1.5 parts of black plum, 1.5 parts of cassia seed, 1.5 parts of black wolfberry, 1.5 parts of wolfberry, 0.7 parts of chrysanthemum, 0.7 parts of mulberry, 0.6 parts of black sesame, 0.1 parts of mulberry leaf and 1 part of edible salt.

5. A preparation process of a sheep liver soup as claimed in claim 1, characterized in that: The following steps are involved: S10, grinding fresh sheep liver horn into mud, adding white sugar, honey and carrot mud and saccharifying; S20, adding red bean paste, sucrose, maltose, agar, carrot juice, blueberry, black plum, cassia seed, black wolfberry, wolfberry, chrysanthemum, mulberry, black sesame, mulberry leaf and auxiliary materials to the saccharified lamb liver and boiling at 115 degrees for 40 minutes; S30. Fill the bottles with an automatic filling machine.

6. A process for preparing a sheep liver soup as claimed in claim 5, characterized in that: In step S10, the lamb liver puree and carrot puree are wrapped with sugar and honey to ensure that the vitamins in the lamb liver will not be oxidized and lost. The carrot puree is added to make the lamb liver fat-soluble and easier to be absorbed by the human body.