CN101416748B

CN101416748B - Milk bean meat making method

Info

Publication number: CN101416748B
Application number: CN2007101672449A
Authority: CN
Inventors: 萨尔合提江·卡卡夏
Original assignee: Individual
Current assignee: Individual
Priority date: 2007-10-27
Filing date: 2007-10-27
Publication date: 2011-05-04
Anticipated expiration: 2027-10-27
Also published as: CN101416748A

Abstract

The invention provides a making method of dried milk cake meat, comprising putting mutton in a pot with cold water, adding in salt and flavouring, heating to 100 DEG C, slowly removing blood foams floating on the water with a scoop after soup is boiled, simmering for 20 minutes; pouring milk into another pot, heating to 100 DEG C, pouring yoghourt into the milk after the milk is boiled, then forming white dried milk cakes which float on the water and acidic yellow liquid when the milk and the yoghourt are mixed; taking out the mutton from the broth, putting into the pot with the mixed milk and yoghourt, simmering for 80 minutes, then the white milk cakes gradually turn red; taking out the cooked mutton and the milk cakes floating on the water, putting them on a dish, and cutting them into small pieces. The invention provides a making method of dried milk cake meat which is to cook the mutton in the pot with the mixed milk and yoghourt. The cooked mutton tastes fresh and has rich nutrition. The broth can nourish bodies and lower blood lipoids.

Description

A kind of preparation method of dried milk cake meat

Affiliated field

The invention belongs to the processing method of meat, particularly a kind of preparation method of dried milk cake meat.

Background technology

The tradition method of cooking meat of meat is the meat that is cut into small pieces to be put into the cold water of pot, behind the vegetables such as the salt of adding some points, condiment and yellow radish, green turnip, boils certain hour and get final product in anneal.The delicious flavour of the meat that this method is boiled, it is very fragrant to taste.Though make variation, all adopted water in the method for cooking meat.Water is a kind of solvent, and some active ingredients are dissolved in the water in the process of cooking meat, and drunk meat soup and played the effect of benefit body, but animal oil (or cholesterol) also is dissolved in the water in the process of cooking meat, and meat soup is had drunk too much unsuitable to health.

Summary of the invention

The invention provides a kind of preparation method of dried milk cake meat, earlier meat is boiled in water, then meat is taken out, put into the pot that milk mixes with sour milk, continue to cook meat the delicious flavour of the meat that boils, nutritional labeling is abundant, plays the body effect of mending after having drunk meat soup, and reduces blood fat.

The present invention is achieved in that

1. meat is put into the cold water of pot, add some points salt and condiment are heated to 100 ℃, and the boiled back of water floating blood foam occurs at water surface, and the blood foam slowly removes with spoon, boils in the anneal 20 minutes, and purpose is that animal oil (cholesterol) is dissolved in the water.

2. pour milk in another pot, the amount of milk is carried out according to the ratio that 1kg meat adds 2.5kg milk, be heated to 100 ℃, the boiled back of milk is poured sour milk in milk, the amount of sour milk is carried out according to the ratio that 1kg milk adds the 0.15kg sour milk, occur the dried milk cake and the acid yellow water of white when milk and sour milk mix, dried milk cake swims in the water surface.

3. meat is taken out from meat soup, put into the pot that milk and sour milk mix, heat in anneal, boiled 80 minutes, it is red that the dried milk cake of white gradually becomes.

4. well-done meat takes out with the dried milk cake that swims in the water surface and puts into plate, and meat and dried milk cake are cut into small pieces and get final product.

The specific embodiment

The present invention is achieved in that

1.2kg mutton (or beef or horseflesh or chevon or chicken) bone separates or is cut into small pieces, connection kindred is put into the cold water of pot, add some points salt and condiment, water comes to life when being heated to 100 ℃, at this moment at water surface floating blood foam appears, the blood foam slowly removes with spoon, boils in the anneal 20 minutes.

2. pour 5kg milk in another pot, when being heated to 100 ℃, pour the 0.3kg sour milk in the milk into, occur the dried milk cake and the acid yellow water of white when milk and sour milk mix, dried milk cake swims in the water surface.

3. mutton (or beef or horseflesh or chevon or chicken) is taken out from meat soup, put into the pot that milk and sour milk mix, heat in anneal, boiled 80 minutes, it is red that the dried milk cake of white gradually becomes.

4. well-done mutton (or beef or horseflesh or chevon or chicken) and the dried milk cake that swims in the water surface take out puts into plate, and mutton (or beef or horseflesh or chevon or chicken) and dried milk cake are cut into small pieces and get final product.

Claims

1. the preparation method of a dried milk cake meat, described method realizes through the following steps:

(1) mutton is put into the cold water of pot, add some points salt and condiment, water comes to life when being heated to 100 ℃, and at this moment at the floating blood foam of water surface appearance, the blood foam slowly removes with spoon, boils in the anneal 20 minutes;

(2) pour into milk in another pot, when being heated to 100 ℃, pour into sour milk in the milk, occur the dried milk cake and the acid yellow water of white when milk and sour milk mix, dried milk cake swims in the water surface;

(3) mutton is taken out from meat soup, put into the pot that milk and sour milk mix, heat in anneal, boiled 80 minutes, it is red that the dried milk cake of white gradually becomes;

(4) well-done mutton takes out with the dried milk cake that swims in the water surface and puts into plate, and meat and dried milk cake are cut into small pieces, and just can eat.

2. the preparation method of a kind of dried milk cake meat according to claim 1 is characterized in that, the amount of described milk is carried out according to the ratio that 1kg meat adds 2.5kg milk.

3. the preparation method of a kind of dried milk cake meat according to claim 1 is characterized in that, the amount of described sour milk is carried out according to the ratio that 1kg milk adds the 0.15kg sour milk.