Sheep blood soup and preparation method thereof
By employing a unique sheep blood processing technique and the use of seasonings, the problem of the traditional sheep blood soup's monotonous flavor and the difficulty in removing its gamey smell has been solved, resulting in a richer flavor, more balanced nutrition, and improved taste.
Patent Information
- Application Number
- CN202511234032.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-29
- Publication Date
- 2025-12-02
AI Technical Summary
Traditional mutton blood soup has a monotonous flavor, a strong gamey smell that is difficult to remove, an ordinary taste, lacks distinctive features, and is nutritionally unbalanced.
Using a unique sheep blood processing technique, fresh sheep blood is mixed with flour paste, solidified at room temperature, cut into pieces, and simmered. Combined with the simmering of sheep bone broth and the use of seasonings, including smoked vinegar and white pepper, the richness and flavor of the soup are enhanced.
The prepared mutton blood soup has a unique flavor, rich layers, and balanced nutrition. It effectively removes the fishy and muttony smell, and has a rich, smooth taste, which enhances the market competitiveness and safety of mutton blood soup.
Abstract
Description
Technical Field
[0001] This invention relates to the field of sheep blood soup technology, specifically to a sheep blood soup and its preparation method. Background Technology
[0002] Lamb blood soup is a traditional soup made with lamb blood as the core ingredient, along with offal such as lamb liver and lungs. This dish follows a staged ingredient-adding process, starting with cold water, boiling the lamb blood first, then adding the lamb meat. It's prepared with white wine to remove the gamey smell and ginger slices for flavor. The ingredients are rich in protein, iron, and vitamin B12, offering nutritional value such as promoting tissue repair and preventing anemia. It's often eaten as a warming food in winter. When preparing this soup, people with high cholesterol should limit their intake and maintain a balanced diet.
[0003] The traditional method usually involves cutting the coagulated sheep's blood into pieces and cooking it with water and simple seasonings. The result is a simple flavor and ordinary taste; the flavor is not rich enough, the muttony smell of the sheep's blood is not thoroughly removed, and the soup has a monotonous consistency and lacks distinctive characteristics. Summary of the Invention
[0004] The purpose of this invention is to provide a sheep blood soup and its preparation method. The sheep blood soup prepared by this invention has a more unique flavor, richer layers, more balanced nutrition, and a rich and smooth taste. It effectively removes the fishy and muttony smell and improves the taste and safety of sheep blood.
[0005] In order to achieve the above-mentioned objectives of the present invention, the following technical solution is adopted:
[0006] The first aspect of this invention provides a method for preparing sheep blood soup, the method comprising the following steps:
[0007] (a) Add fresh sheep blood to salt water, then add flour batter and mix well. Then let it stand to solidify, then cut into pieces, boil, and shred to obtain sheep blood shreds.
[0008] (b) Boil the lamb bones in water to obtain lamb bone soup;
[0009] (c) Add the shredded sheep blood and shredded sheep meat to the mutton bone soup, bring to a boil and skim off the foam, then add seasonings, then add shredded green onions, shredded ginger, minced garlic and sesame oil, and finally sprinkle with cilantro to obtain the mutton blood soup.
[0010] Preferably, in step (a), the amount of saline added is 8% to 12% of the sheep blood mass; the saline concentration is 20% to 30%.
[0011] Preferably, in step (a), the amount of batter added is 3 to 4 times the mass of sheep blood; the batter is made by mixing flour and water in a mass ratio of (400 to 500): 3500.
[0012] Preferably, in step (a), the cooking time is 20 to 40 minutes.
[0013] Preferably, in step (b), the mass ratio of sheep bone to water is 1:(2-3).
[0014] Preferably, in step (b), the cooking time is 2 to 4 hours.
[0015] Preferably, in step (c), the mass ratio of shredded sheep blood, shredded sheep meat, and sheep bone broth is (400-600):(40-60):(1400-2000).
[0016] Preferably, in step (c), the mass ratio of seasoning to shredded sheep blood is (45-115):500;
[0017] The seasoning consists of the following components by weight: 5-15 parts salt, 15-30 parts MSG, 5-15 parts white pepper powder, and 20-55 parts smoked vinegar.
[0018] Preferably, in step (c), the mass ratio of shredded scallions, shredded ginger, minced garlic, sesame oil, and cilantro to shredded sheep blood is (4-6):(4-6):(4-6):(25-35):(8-12):500.
[0019] A second aspect of the present invention provides a sheep blood soup prepared by the above-described preparation method.
[0020] Compared with the prior art, the beneficial effects of the present invention include at least the following:
[0021] The preparation method of this invention adopts a unique sheep blood processing technology, which mixes sheep blood with flour paste at room temperature and solidifies it. By adding smoked vinegar and white pepper, the fishy smell is better removed and the aroma is enhanced. At the same time, the broth is made by simmering sheep bones to enhance the richness of the soup. This makes the prepared sheep blood soup more unique in flavor, richer in layers, more balanced in nutrition, and has a rich and smooth taste. It effectively removes the fishy smell, improves the taste and safety of sheep blood, enhances market competitiveness, and allows for standardized production. Detailed Implementation
[0022] The embodiments of the technical solution of the present invention will be described in detail below with reference to the examples. The following embodiments are only used to illustrate the technical solution of the present invention more clearly, and are therefore only examples, and should not be used to limit the scope of protection of the present invention.
[0023] It should be noted that, unless otherwise stated, the technical or scientific terms used in this application should have the ordinary meaning as understood by one of ordinary skill in the art to which this invention pertains.
[0024] This invention provides a method for preparing sheep blood soup, the method comprising the following steps:
[0025] (a) Add fresh sheep blood to salt water, then add flour batter and mix well. Then let it stand to solidify, then cut into pieces, boil, and shred to obtain sheep blood shreds.
[0026] (b) Boil the lamb bones in water to obtain lamb bone soup;
[0027] (c) Add the shredded sheep blood and shredded sheep meat to the mutton bone soup, bring to a boil and skim off the foam, then add seasonings, then add shredded green onions, shredded ginger, minced garlic and sesame oil, and finally sprinkle with cilantro to obtain the mutton blood soup.
[0028] The preparation method of this invention adopts a unique sheep blood processing technology, which mixes sheep blood with flour paste at room temperature and solidifies it. By adding smoked vinegar and white pepper, the fishy smell is better removed and the aroma is enhanced. At the same time, the broth is made by simmering sheep bones to enhance the richness of the soup. This makes the prepared sheep blood soup more unique in flavor, richer in layers, more balanced in nutrition, and has a rich and smooth taste. It effectively removes the fishy smell, improves the taste and safety of sheep blood, enhances market competitiveness, and allows for standardized production.
[0029] In one embodiment, in step (a), the amount of saline added is 8% to 12% of the sheep blood mass; the saline concentration is 20% to 30%.
[0030] In one embodiment, in step (a), the amount of batter added is 3 to 4 times the mass of sheep blood; the batter is made by mixing flour and water in a mass ratio of (400 to 500): 3500.
[0031] In one embodiment, the cooking time in step (a) is 20 to 40 minutes.
[0032] In one embodiment, in step (b), the mass ratio of sheep bone to water is 1:(2-3).
[0033] In one embodiment, in step (b), the cooking time is 2 to 4 hours.
[0034] In one embodiment, in step (c), the mass ratio of shredded sheep blood, shredded sheep meat, and sheep bone broth is (400-600):(40-60):(1400-2000).
[0035] In one embodiment, in step (c), the mass ratio of seasoning to shredded sheep blood is (45-115):500;
[0036] The seasoning consists of the following components by weight: 5-15 parts salt, 15-30 parts MSG, 5-15 parts white pepper powder, and 20-55 parts smoked vinegar.
[0037] In one embodiment, in step (c), the mass ratio of shredded scallions, shredded ginger, minced garlic, sesame oil, and cilantro to shredded sheep blood is (4-6):(4-6):(4-6):(25-35):(8-12):500.
[0038] Another embodiment of the present invention provides a sheep blood soup prepared by the above preparation method.
[0039] The technical solution of the present invention will be further described in detail below through specific embodiments.
[0040] Example 1
[0041] This embodiment describes a method for preparing sheep's blood soup, which includes the following steps:
[0042] (a) Fresh sheep blood is added to brine, then flour batter is added and mixed well. The mixture is then allowed to stand and solidify. After that, it is cut into pieces, boiled for 20 minutes, and then cut into strips to obtain sheep blood strips. The amount of brine added is 8% of the mass of sheep blood; the brine concentration is 30%; the amount of flour batter added is 3 times the mass of sheep blood; the flour batter is made by mixing flour and water in a mass ratio of 400:3500.
[0043] (b) The lamb bones are boiled in water for 2 hours according to the mass ratio of lamb bones to water of 1:2 to obtain lamb bone soup.
[0044] (c) According to the mass ratio of shredded mutton blood, shredded mutton meat and mutton bone broth of 400:40:1400, add shredded mutton blood and shredded mutton meat to mutton bone broth, bring to a boil and skim off the foam, then add seasonings, then add shredded green onions, shredded ginger, minced garlic and sesame oil, and finally sprinkle with coriander to obtain the mutton blood soup, wherein the mass ratio of seasonings to shredded mutton blood is 45:500;
[0045] The seasonings consist of the following components by weight: 5 parts salt, 15 parts MSG, 5 parts white pepper powder, and 20 parts smoked vinegar; the mass ratio of shredded scallions, shredded ginger, minced garlic, sesame oil, and cilantro to shredded lamb blood is 4:6:4:25:12:500.
[0046] Example 2
[0047] This embodiment describes a method for preparing sheep's blood soup, which includes the following steps:
[0048] (a) Fresh sheep blood is added to brine, then flour batter is added and mixed well. The mixture is then allowed to stand and solidify. After that, it is cut into pieces, boiled for 40 minutes, and then cut into strips to obtain sheep blood strips. The amount of brine added is 12% of the mass of sheep blood; the brine concentration is 20%; the amount of flour batter added is 4 times the mass of sheep blood; the flour batter is made by mixing flour and water in a mass ratio of 500:3500.
[0049] (b) The lamb bones are boiled in water for 4 hours according to the mass ratio of lamb bones to water of 1:3 to obtain lamb bone soup.
[0050] (c) According to the mass ratio of shredded mutton blood, shredded mutton meat and mutton bone broth of 600:60:2000, add shredded mutton blood and shredded mutton meat to mutton bone broth, bring to a boil and skim off the foam, then add seasonings, then add shredded green onions, shredded ginger, minced garlic and sesame oil, and finally sprinkle with coriander to obtain the mutton blood soup, wherein the mass ratio of seasonings to shredded mutton blood is 115:500;
[0051] The seasonings consist of the following components by weight: 15 parts salt, 30 parts MSG, 15 parts white pepper powder, and 55 parts smoked vinegar; the mass ratio of shredded scallions, shredded ginger, minced garlic, sesame oil, and cilantro to shredded lamb blood is 6:4:6:35:8:500.
[0052] Example 3
[0053] This embodiment describes a method for preparing sheep's blood soup, which includes the following steps:
[0054] (a) Fresh sheep blood is added to brine, then flour batter is added and mixed well. The mixture is then allowed to stand and solidify. After that, it is cut into pieces, boiled for 30 minutes, and then cut into strips to obtain sheep blood strips. The amount of brine added is 10% of the mass of sheep blood; the brine concentration is 25%; the amount of flour batter added is 4 times the mass of sheep blood; the flour batter is made by mixing flour and water in a mass ratio of 500:3500.
[0055] (b) The lamb bones are boiled in water for 3 hours at a mass ratio of 1:2.5 to 1 lamb bone to obtain lamb bone soup.
[0056] (c) According to the mass ratio of shredded mutton blood, shredded mutton meat and mutton bone broth of 500:50:1800, add shredded mutton blood and shredded mutton meat to mutton bone broth, bring to a boil and skim off the foam, then add seasonings, then add shredded green onion, shredded ginger, minced garlic and sesame oil, and finally sprinkle with coriander to obtain the mutton blood soup, wherein the mass ratio of seasonings to shredded mutton blood is 75:500;
[0057] The seasonings consist of the following components by weight: 10 parts salt, 20 parts MSG, 10 parts white pepper powder, and 35 parts smoked vinegar; the mass ratio of shredded scallions, shredded ginger, minced garlic, sesame oil, and cilantro to shredded lamb blood is 5:5:5:30:10:500.
[0058] The sheep blood soup prepared according to the above embodiments of the present invention has a richer aroma, more complex flavor, less gamey smell, and a smoother texture and richer broth. The combination of sheep blood and sheep bone soup increases the rich protein, fat, collagen, calcium, phosphorus, iron and other substances, better preserving and highlighting the nutrition of sheep blood soup. The process is simpler and easier to standardize, reducing the cost of raw materials.
[0059] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention, and they should all be covered within the scope of the claims and specification of the present invention.
Claims
1. A method for preparing sheep's blood soup, characterized in that, The preparation method includes the following steps: (a) Add fresh sheep blood to salt water, then add flour batter and mix well. Then let it stand to solidify, and then cut into pieces, boil, and shred to obtain sheep blood shreds. (b) Boil the lamb bones in water to obtain lamb bone soup; (c) Add the shredded sheep blood and shredded sheep meat to the mutton bone broth, bring to a boil and skim off the foam, then add seasonings, followed by shredded scallions, shredded ginger, minced garlic and sesame oil, and finally sprinkle with cilantro to obtain the mutton blood soup.
2. The preparation method according to claim 1, characterized in that, In step (a), the amount of saline added is 8% to 12% of the sheep blood mass; the saline concentration is 20% to 30%.
3. The preparation method according to claim 1, characterized in that, In step (a), the amount of batter added is 3 to 4 times the mass of sheep blood; the batter is made by mixing flour and water in a mass ratio of (400 to 500): 3500.
4. The preparation method according to claim 1, characterized in that, In step (a), the cooking time is 20 to 40 minutes.
5. The preparation method according to claim 1, characterized in that, In step (b), the mass ratio of sheep bone to water is 1:(2-3).
6. The preparation method according to claim 1, characterized in that, In step (b), the cooking time is 2 to 4 hours.
7. The preparation method according to claim 1, characterized in that, In step (c), the mass ratio of shredded sheep blood, shredded sheep meat, and sheep bone broth is (400-600):(40-60):(1400-2000).
8. The preparation method according to claim 1, characterized in that, In step (c), the mass ratio of seasoning to shredded sheep blood is (45-115):500; The seasoning consists of the following components by weight: 5-15 parts salt, 15-30 parts MSG, 5-15 parts white pepper powder, and 20-55 parts smoked vinegar.
9. The preparation method according to claim 1, characterized in that, In step (c), the mass ratio of shredded scallions, shredded ginger, minced garlic, sesame oil, and cilantro to shredded sheep blood is (4-6):(4-6):(4-6):(25-35):(8-12):
500.
10. The sheep blood soup prepared by any one of the preparation methods according to claims 1 to 9.