The invention provides a
processing method of instant Hu sheep mutton soup. The instant Hu sheep mutton soup includes the following ingredients by weight: mutton, salt, white
sugar,
monosodium glutamate,
vitamin C and spice water, wherein the spice water includes, in 100000 parts by weight, lemongrass 10-12, cinnamon leaves 2-6, pungent litse fruits 2-3, balsamiferou
blumea herb 1-4, perilla leaves 2-6, wild mint 1-6, mioga ginger rhizomes 2-6, common fennel stems and leaves 1-3, Chinese
alangium leaves 3-6, wrinkled gianthyssop
herb 1-1.5, coriander 4-5, dahurian angelica roots 4-5, fructus piperis longi 2-3, herba lvslmachlae foenl-graeci 2-3, mioga ginger flowers 2-3,
flos magnoliae
officinalis 2-3, clove fruits 2-3,
kaempferia galanga rhizomes 2-3, sharpleaf galangal fruits 2-3 and thebalance being
purified water. According to the invention, the instant Hu sheep mutton soup retains most of the fresh taste of mutton; and meanwhile, through
pickling the mutton with a secretly-made spice formula, the muttony
odor of the mutton is thoroughly removed. The instant Hu sheep mutton soup is instant, gives off spice fragrance after being opened and is more healthy.