CN102028247A - Soup mutton - Google Patents

Abstract

The invention discloses soup mutton, which is prepared by the following steps of: selecting castrated biennial ram leg meat as a raw material, cutting the ram leg meat into square blocks of 3 centimeters, cleaning the ram leg meat, draining the blood water, and putting the ram leg meat into a pot for frying; putting dark soya sauce after the water in the pot is totally dried, and then slowly frying the ram leg meat over slow fire for 10 to 15 minutes to make the soya sauce fully penetrate the ram meat; putting scallion, ginger, chili and radish, adding boiling water, stewing over medium fire after boiling, smoldering till thorough cooking; and taking out the radish before dishing up, and thickening with mixture of starch and water. The soup mutton comprises the following raw materials in part by weight: 1,000 parts of ram leg meat, 400 to 800 parts of water, 40 to 60 parts of dark soya sauce, 15 to 30 parts of scallion, 15 to 30 parts of ginger, 5 to 15 parts of dried chili, 8 to 15 parts of raw starch and 30 to 150 parts of radish. The prepared soup mutton can be eaten on the table, and also can be naturally cooled to room temperature for vacuum packing and refrigeration storage.

Description

A kind of soup mutton

Technical field

The present invention relates to the food preparation field, be specifically related to the preparation of mutton.

Background technology

Mutton is Fresh ﹠ Tender in Texture, be of high nutritive value, but both resistance to colds after eating can warm up middle qi-restoratives, tonifying middle-Jiao and Qi, appetizing body-building again, is that people like the meat products eaten.Northern China is liked mutton cut into slices and is put into chafing dish and rinsing and eat, though this eating method has the effect of soup for chafing dish to make mutton have fresh and tender, fragrant peppery agreeable to the taste, the mouthfeel such as aftertaste is long for a long time of meat, but the defective of this eating method is the soup of drinking less than deliciousness, rinses soup and is wasted.Put into pot and braising in soy sauce and eat and the people of region following the line of the sea like that mutton is cut into square about three centimetres, generally speaking, the soup that this eating method is put is all fewer, and people still can not enjoy the deliciousness of " soup " when eating meat.For the people of region following the line of the sea,, be of high nutritive value and be ready to eat, but majority dislike the smell of mutton of mutton and influence amount from the angle of health care because mutton is Fresh ﹠ Tender in Texture.

Summary of the invention

The technical problem to be solved in the present invention provides a kind of soup mutton, and the both edible meat of people can be tasted the deliciousness of soup, the mutton without smelling of mutton of cooking simultaneously again.

The present invention is achieved through the following technical solutions:

A kind of soup mutton is characterized in that preparing by following steps: as raw material, gigot meat is cut into 3 centimetres of squares with the gigot of the he-goat next year meat of castrating, puts into after clean watery blood drains that pot is dried stir-fries before stewing;

After the water in the pot all being stir-fried before stewing to the greatest extent, put into dark soy sauce, and then stir-fried before stewing at leisure 10-15 minute, allow soy sauce infiltrate in the mutton fully with slow fire;

Then put into green onion, ginger, capsicum, radish, add boiling water again, boil the back and change moderate heat stewing system, vexed to thoroughly cooked;

Before playing pot radish is picked, use starch thicken soup; If promptly serve ediblely after cooking, can add some caraways;

Raw material is by weight ratio: 1000 parts of gigot meat, water 400-800 part, dark soy sauce 40-60 part, green onion 15-30 part, ginger 15-30 part, chilli 5-15 part, fecula 8-15 part, radish 30-150 part.

The soup mutton of making both can hold serve edible, also soup mutton can be naturally cooled to room temperature after, carry out vacuum packaging, send into freezer and store.

The present invention selects for use the gigot of the he-goat next year meat of castrating as raw material, and meat is better, and fatty amount is low, and the soup that cooks out is not too greasy.

The present invention has used radish in batching, main effect is to remove the mutton smell of mutton, and appetizing, pleasant effect are arranged simultaneously.

The present invention compared with prior art has following obvious advantage:

With the soup mutton that the inventive method is fired, can enjoy the deliciousness of meat and soup simultaneously, simultaneously, because the soup of soup mutton of the present invention be stained with soup stock when eating meat on the meat, so the mouthfeel of meat is softer tender, delicious through thicken soup.

The specific embodiment

Embodiment 1

A kind of soup mutton prepares by following steps: 900 parts of the gigot of the he-goat next year meat of the castrating of learning from else's experience by weight, gigot meat is cut into 3 centimetres of squares, and after draining, puts in clean watery blood that pot is dried stir-fries before stewing;

After the water in the pot all being stir-fried before stewing to the greatest extent, put into 40 parts of dark soy sauces, and then stir-fried before stewing at leisure 10-15 minute, allow soy sauce infiltrate in the mutton fully with slow fire;

Then put into 15 parts of green onions, 15 parts of ginger, 6 parts in capsicum, 50 parts of radish, add 450 parts of boiling water again, boil the back and change moderate heat stewing system, vexed to thoroughly cooked;

Before playing pot radish is picked, with 8 portions of thicken soup of starch.

The soup mutton of making can be held and serve ediblely, or after soup mutton naturally cooled to room temperature, carries out vacuum packaging, sends into freezer and stores.

Embodiment 2

A kind of soup mutton prepares by following steps: 950 parts of the gigot of the he-goat next year meat of the castrating of learning from else's experience by weight, gigot meat is cut into 3 centimetres of squares, and after draining, puts in clean watery blood that pot is dried stir-fries before stewing;

After the water in the pot all being stir-fried before stewing to the greatest extent, put into 50 parts of dark soy sauces, and then stir-fried before stewing at leisure 10-15 minute, allow soy sauce infiltrate in the mutton fully with slow fire;

Then put into 20 parts of green onions, 20 parts of ginger, 8 parts in capsicum, 100 parts of radish, add 500 parts of boiling water again, boil the back and change moderate heat stewing system, vexed to thoroughly cooked;

Before playing pot radish is picked, with 8 portions of thicken soup of starch.

The soup mutton of making can be held and serve ediblely, or after soup mutton naturally cooled to room temperature, carries out vacuum packaging, sends into freezer and stores.

Embodiment 3

A kind of soup mutton prepares by following steps: 1000 parts of the gigot of the he-goat next year meat of the castrating of learning from else's experience by weight, gigot meat is cut into 3 centimetres of squares, and after draining, puts in clean watery blood that pot is dried stir-fries before stewing;

After the water in the pot all being stir-fried before stewing to the greatest extent, put into 60 parts of dark soy sauces, and then stir-fried before stewing at leisure 10-15 minute, allow soy sauce infiltrate in the mutton fully with slow fire;

Then put into 25 parts of green onions, 25 parts of ginger, 8 parts in capsicum, 150 parts of radish, add 800 parts of boiling water again, boil the back and change moderate heat stewing system, vexed to thoroughly cooked;

Before playing pot radish is picked, with 13 portions of thicken soup of starch.

The soup mutton of making can be held and serve ediblely, or after soup mutton naturally cooled to room temperature, carries out vacuum packaging, sends into freezer and stores.

Claims (2)

1. soup mutton is characterized in that preparing by following steps: gigot meat is cut into 3 centimetres of squares, puts into after clean watery blood drains that pot is dried stir-fries before stewing;

After the water in the pot all being stir-fried before stewing to the greatest extent, put into dark soy sauce, and then stir-fried before stewing at leisure 10-15 minute, allow soy sauce infiltrate in the mutton fully with slow fire;

Then put into green onion, ginger, capsicum, radish, add boiling water again, boil the back and change moderate heat stewing system, vexed to thoroughly cooked;

Before playing pot radish is picked, use starch thicken soup;

Raw material is by weight ratio: 1000 parts of gigot meat, water 400-800 part, dark soy sauce 40-60 part, green onion 15-30 part, ginger 15-30 part, chilli 5-15 part, fecula 8-15 part, radish 30-150 part.

2. a kind of soup mutton as claimed in claim 1 is characterized in that: the next year he-goat gigot meat of described gigot meat for castrating.