CN102626229A - Method for making sauced mutton - Google Patents
Method for making sauced mutton Download PDFInfo
- Publication number
- CN102626229A CN102626229A CN2012101300377A CN201210130037A CN102626229A CN 102626229 A CN102626229 A CN 102626229A CN 2012101300377 A CN2012101300377 A CN 2012101300377A CN 201210130037 A CN201210130037 A CN 201210130037A CN 102626229 A CN102626229 A CN 102626229A
- Authority
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- China
- Prior art keywords
- mutton
- pot
- gigot
- clear water
- gram
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000015067 sauces Nutrition 0.000 claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 210000004369 Blood Anatomy 0.000 claims abstract description 5
- 239000008280 blood Substances 0.000 claims abstract description 5
- 241000287828 Gallus gallus Species 0.000 claims abstract description 4
- 210000004209 Hair Anatomy 0.000 claims abstract description 4
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 239000011780 sodium chloride Substances 0.000 claims abstract description 4
- 235000014347 soups Nutrition 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 9
- 230000035943 smell Effects 0.000 claims description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- 244000157790 Buglossoides arvense Species 0.000 claims description 3
- 235000004256 Buglossoides arvense Nutrition 0.000 claims description 3
- 240000004499 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 241000756943 Codonopsis Species 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 240000002045 Guettarda speciosa Species 0.000 claims description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 3
- 240000006193 Kaempferia rotunda Species 0.000 claims description 3
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 240000005147 Syzygium aromaticum Species 0.000 claims description 3
- 240000001417 Vigna umbellata Species 0.000 claims description 3
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 3
- 241000032846 Zanthoxylum bungeanum Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 240000000129 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000004382 potting Methods 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 241001346334 Amomum tsao-ko Species 0.000 description 1
- 241000271566 Aves Species 0.000 description 1
- 241000668709 Dipterocarpus costatus Species 0.000 description 1
- 210000003734 Kidney Anatomy 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
Abstract
A method for making sauced mutton relates to a method for making mutton. The method includes the following steps of: 1, removing hairs from the mutton of a gigot; 2, chopping the gigot into three sections; 3, putting the three sections of the gigot into a pot, adding 20-50 liters of clear water into the pot, and adding 250-450 grams of anise for eliminating to eliminate goaty flavor; 4, boiling the mixture in the pot for 40-50 minutes, and constantly turning over the gigot to prevent the mutton from sticking on the pot, turning over the gigot until until blood no longer flows out from the mutton; 5, taking out the mutton and cleaning it with clear water; 6, adding 20-30 liters of clear water in the pot and heating the water until boiling, and adding the cleared mutton, three packs of sauce, 4-5 kilograms of salt, 250-350 grams of chicken powder, 250-350 grams of dry pepper and 500-700 grams of white spirit;7, boiling the mixture for three hours until chopsticks being capable of sticking in the mutton; 8, taking out the mutton and sauce packs after the mutton being cooked thoroughly; and 9, packaging the cooled mutton soup. The method provided in the present invention is advantaged in simple production process and capability of keeping original flavor of mutton.
Description
Technical field
The present invention relates to the preparation method of mutton, be specifically related to a kind of preparation method of sauce mutton.
Background technology
Eat the optimum season of mutton in severe winter just.In the winter time, the yang-energy of human body hides in body, so that brothers appear in health easily is ice-cold, and qi and blood circulation condition of poor.By the saying of the traditional Chinese medical science, the mutton flavor is sweet and oiliness, warm in nature and not dry, have tonifying kidney and strengthening yang, warm in the effect of dispelling cold, temperature compensation qi and blood, Appetizing spleen-tonifying, so eat mutton winter, can resistance to colds, can nourish the body again, be the good job that kills two birds with one stone really.
The eating method of mutton is a lot, white cut, quick-fried, roasting, sauce, rinses or the like numerously, and wherein sauce mutton is one of very distinctive cuisine in the Chinese Cuisine Hubei dish style of cooking, and sauce mutton is main material with mutton, and sauce is aromatic strongly fragrant, and local flavor is unique; But one undesirable smell of mutton is arranged, and receive the unfrequented of some people because of it.
Summary of the invention
The preparation method that the purpose of this invention is to provide a kind of sauce mutton, its manufacture craft is simple, not only can remove the gas of having a strong smell, and can also keep the original local flavor of mutton.
In order to solve the existing problem of background technology, the present invention adopts following technical scheme: its preparation method is:
1, the hair on the clean das Beinfleisch of processing;
2, gigot is chopped to three sections;
3, three sections gigots are put into pot, put into the anistree 250-450 gram of clear water 20-50 liter adding in the pot and remove smell of mutton;
4, boil 40-50 minute, constantly stir gigot in order to avoid the sticking pot of mutton, can not flow out watery blood to mutton;
5, mutton is pulled out after, use the clear water edulcoration;
6, dress 20-30 rises clear water and is heated to out; Put into mutton, the three guarantees of material bag, salt 8-10 jin, chickens' extract 250-350 gram, dried green pepper 250-350 gram, dried green pepper 250-350 gram, liquor 500-700 gram behind the edulcoration; 7, boil three hours after, mutton boils chopsticks and can insert and get final product;
8, drag for mutton and material bag after boiling;
9, mutton soup cooling back packing.
The prescription of described material bag consists of: kaempferia galamga 2-3 two, root of Dahurain angelica 1-2 two, galingal 1-2 two, Asian puccoon 1-2 two, dried orange peel 1-2 two, Radix Codonopsis a little, meat buckle 0.5-1 two, red bean buckle 0.5-1 two, in vain buckle 0.5-1 two, fructus amomi 0.5-1 two, tsaoko 3-5 grain, fragrant fruit 1-3 grain, cassia bark 0.5--1 two, spiceleaf 0.5-1 two, cloves 0.5-1 two, finish and pull out 0.5-1 two, aniseed 1-2 two, Chinese prickly ash 0.5-1 two, fennel 0.5-1 two.
The present invention has following beneficial effect: manufacture craft is simple, not only can remove the gas of having a strong smell, and can also keep the original local flavor of mutton.
The specific embodiment:
The specific embodiment one: this specific embodiment adopts following technical scheme: its preparation method is:
1, the hair on the clean das Beinfleisch of processing;
2, gigot is chopped to three sections;
3, three sections gigots are put into pot, put into anistree 250 grams of 20 liters of addings of clear water in the pot and remove smell of mutton;
4, boil 40 minutes, constantly stir gigot in order to avoid the sticking pot of mutton, can not flow out watery blood to mutton;
5, mutton is pulled out after, use the clear water edulcoration;
6, adorn 20 liters of clear water and be heated to out, put into mutton, the three guarantees of material bag, 8 jin of salt, chickens' extract 250 grams, dried green pepper 250 grams, dried green pepper 250 grams, liquor 500 grams behind the edulcoration;
7, boil three hours after, mutton boils chopsticks and can insert and get final product;
8, drag for mutton and material bag after boiling;
9, mutton soup cooling back packing.
The prescription of described material bag consists of: 2 liang of kaempferia galamgas; 1 liang of the root of Dahurain angelica; 1 liang of galingal; 1 liang of Asian puccoon, 1 liang of dried orange peel, Radix Codonopsis a little, 1 liang on meat button, 1 liang on red bean button, in vain detain 1 liang, 1 liang of fructus amomi, 5 of tsaokos, 3 of fragrant fruits, 1 liang on cassia bark, 1 liang of spiceleaf, 1 liang of cloves, finish and pull out 1 liang, 2 liang of aniseed, 1 liang in Chinese prickly ash, 1 liang in fennel.
This specific embodiment manufacture craft is simple, not only can remove the gas of having a strong smell, and can also keep the original local flavor of mutton.
Claims (2)
1. the preparation method of a sauce mutton is characterized in that its preparation method is:
1, the hair on the clean das Beinfleisch of processing;
2, gigot is chopped to three sections;
3, three sections gigots are put into pot, put into the anistree 250-450 gram of clear water 20-50 liter adding in the pot and remove smell of mutton;
4, boil 40-50 minute, constantly stir gigot in order to avoid the sticking pot of mutton, can not flow out watery blood to mutton;
5, mutton is pulled out after, use the clear water edulcoration;
6, dress 20-30 rises clear water and is heated to out; Put into mutton, the three guarantees of material bag, salt 8-10 jin, chickens' extract 250-350 gram, dried green pepper 250-350 gram, dried green pepper 250-350 gram, liquor 500-700 gram behind the edulcoration; 7, boil three hours after, mutton boils chopsticks and can insert and get final product;
8, drag for mutton and material bag after boiling;
9, mutton soup cooling back packing.
2. the preparation method of a kind of sauce mutton according to claim 1 is characterized in that the prescription of described material bag consists of: kaempferia galamga 2-3 two, root of Dahurain angelica 1-2 two, galingal 1-2 two, Asian puccoon 1-2 two, dried orange peel 1-2 two, Radix Codonopsis a little, meat buckle 0.5-1 two, red bean buckle 0.5-1 two, in vain buckle 0.5-1 two, fructus amomi 0.5-1 two, tsaoko 3-5 grain, fragrant fruit 1-3 grain, cassia bark 0.5--1 two, spiceleaf 0.5-1 two, cloves 0.5-1 two, finish and pull out 0.5-1 two, aniseed 1-2 two, Chinese prickly ash 0.5-1 two, fennel 0.5-1 two.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101300377A CN102626229A (en) | 2012-04-28 | 2012-04-28 | Method for making sauced mutton |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101300377A CN102626229A (en) | 2012-04-28 | 2012-04-28 | Method for making sauced mutton |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102626229A true CN102626229A (en) | 2012-08-08 |
Family
ID=46584760
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101300377A Pending CN102626229A (en) | 2012-04-28 | 2012-04-28 | Method for making sauced mutton |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102626229A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494234A (en) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | Red bean mutton crisp |
| CN103652990A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Coarse cereal shish kebab and preparation method thereof |
| CN105767731A (en) * | 2014-12-15 | 2016-07-20 | 梓潼锦诚商贸有限公司 | Preparation method of spiced mutton and spiced mutton prepared by preparation method |
| CN106307408A (en) * | 2016-08-18 | 2017-01-11 | 姜敏 | Mutton flavoring marinade and preparing method thereof |
| CN107136430A (en) * | 2016-07-28 | 2017-09-08 | 李欣 | Sauced chevon |
-
2012
- 2012-04-28 CN CN2012101300377A patent/CN102626229A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 满昌伟等: "《农家快速致富门路300条》", 28 February 2012 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494234A (en) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | Red bean mutton crisp |
| CN103494234B (en) * | 2013-09-04 | 2015-05-13 | 合肥市福来多食品有限公司 | Red bean mutton crisp |
| CN103652990A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Coarse cereal shish kebab and preparation method thereof |
| CN105767731A (en) * | 2014-12-15 | 2016-07-20 | 梓潼锦诚商贸有限公司 | Preparation method of spiced mutton and spiced mutton prepared by preparation method |
| CN107136430A (en) * | 2016-07-28 | 2017-09-08 | 李欣 | Sauced chevon |
| CN106307408A (en) * | 2016-08-18 | 2017-01-11 | 姜敏 | Mutton flavoring marinade and preparing method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20120808 |