CN102793229A

CN102793229A - Preparation method of fish-mutton soup

Info

Publication number: CN102793229A
Application number: CN2012103269877A
Authority: CN
Inventors: 林奕
Original assignee: Fujian Lvhegu Agriculture & Animal Husbandry Co Ltd
Current assignee: Fujian Kupeng Ecological Agriculture Co., Ltd.
Priority date: 2012-09-06
Filing date: 2012-09-06
Publication date: 2012-11-28
Anticipated expiration: 2032-09-06
Also published as: CN102793229B

Abstract

The invention relates to a preparation method of fish-mutton soup. The preparation method comprises the steps of: dicing the mutton, adding water and anise, then boiling, deboning, taking the meat on the back of the fish, putting the fish head and the fish bones into an oil bath, frying, and then putting into a slow cooker, adding water, boiling, then adding the deboned mutton, the mutton bones and the fried fish head and the fried fish bones, adding a seasoning bag, and then boiling until the soup becomes milk white to obtain the fish-mutton soup. The fish-mutton soup does not have the smell of fish and the smell of mutton, is savoury and mellow in taste, tasty but not greasy, rich in various inorganic salts necessary for a human body, such as calcium, phosphorus, ferrum, iodine and the like, and has the advantages of warming the stomach, expelling the coldness, improving the taste, enhancing the kidney and tonifying Yang, smoothening the skin and the like.

Description

A kind of preparation method of fish and mutton fresh soup

Technical field

The present invention relates to the diet field, what be specifically related to is a kind of preparation method of fish and mutton fresh soup.

Background technology

Fish is the food that people like, mutton also is the food that people like, the both has very high business to be worth, and still, because fish is raw meat, sheep is for having a strong smell most, and few people cook soup with both merging because deal with improperly will make soup too raw meat, have a strong smell very much, too greasy.

Application number is 00121508.6; Name is called the Chinese patent of " preparation method of fish and mutton fresh soup "; Disclosing with mutton, gigot bone, fish is major ingredient; With dried orange peel, meat button, cassia bark, cloves, galingal, three how, shallot, ginger, salt, beer, sesame oil, caraway etc. are auxiliary material, through selecting materials, clean, boil, drainage, reinforced, stew boil, simmer soup, add fish, secondary charging, braisedly stew, three reinforced technological processes, process fish and mutton fresh soup.But that it is made is complicated, method is not proper, though can remove raw meat in the soup of being prepared, go to have a strong smell, its taste is relatively more muddy, does not relatively have delicate flavour.

Summary of the invention

The prescription and the technology that the objective of the invention is to sports science provide a kind of not raw meat, do not have a strong smell, the preparation method of oiliness fish and mutton fresh soup.

The technical scheme that the present invention adopted is such: a kind of preparation method of fish and mutton fresh soup may further comprise the steps:

(1), with the mutton of 20000-30000 gram handle clean after, be cut into the 2-4 section;

(2), the mutton that cuts is put into pot, the water that adding 20-60 rises, and the anise of 200-500 gram;

(3), boiled 40-60 minute, constantly stir mutton, can not flow out watery blood to mutton after, mutton pulled out picks a bone, and the mutton after will picking a bone, sheep bone edulcoration;

(4), the fish of getting 20000-30000 gram, remove internal organ, fish scale, the fish gill and clean up, the meat with the fish back of the body takes off then, fish head and fish-bone are for use;

(5), fish head and fish-bone put into oil cauldron fried in shallow oil 15-30 minute, fry in shallow oil to little Huang and get final product, put into pot pot again;

(6), add the clear water that 50-60 rises and be heated to boiling, put into mutton, sheep bone after picking a bone and fish head, the fish-bone of frying in shallow oil, and add and restrain by kaempferia galamga 10-20; Galingal 10-15 gram, fructus amomi 5-10 gram, white cool 10-15 gram; Radix Codonopsis 30-40 gram, Radix Astragali 10-20 gram, the material bag that spiceleaf 10-15 gram is formed; Be creamy white to the soup look in infusion 5-6 hour then, fish and mutton fresh soup has just completed.

Preferably, the weight ratio of said mutton and fish is 1:1.

Preferably, said mutton adopts gigot meat.

Preferably, said fish is grass carp or catfish or bullhead.

Through adopting the aforementioned techniques scheme; The invention has the beneficial effects as follows: fish and mutton fresh soup of the present invention not raw meat is not had a strong smell; Color and luster is milky white, and taste is aromatic, and is fragrant and oiliness; Be rich in the necessary inorganic salts of human body such as polycalcium, phosphorus, iron, iodine, have and to dispel cold, to augment advantages such as taste, kidney-reinforcing Yang strengthening, moist skin by warm stomach.

The specific embodiment

Describe the present invention particularly with embodiment below, scope of the present invention does not receive the restriction of embodiment.

Embodiment 1

(1), with the gigot meat of 20000 grams handle clean after, be cut into 2 sections;

(2), the gigot meat that cuts is put into pot, add 20 liters water, and the anise of 200 grams removes smell of mutton;

(3) boil 40 minutes, constantly stir mutton in order to avoid the sticking pot of mutton, can not flow out watery blood to mutton after, mutton pulled out picks a bone, and the mutton after will picking a bone, sheep bone edulcoration;

(4), the catfish of getting 20000 grams, remove internal organ, fish scale, the fish gill and clean up, the meat with the fish back of the body takes off then, fish head and fish-bone are for use;

(5), fish head and fish-bone put into oil cauldron fried in shallow oil 15 minutes, fry in shallow oil to little Huang and get final product, put into pot pot again;

(6), the clear water that adds 50 liters is heated to boiling, put into mutton, sheep bone after picking a bone and fish head, the fish-bone of frying in shallow oil, and add by kaempferia galamga 10 grams; Galingal 10 grams, fructus amomi 5 grams, white cool 10 grams; Radix Codonopsis 30 grams, the Radix Astragali 10 grams, the material bag that spiceleaf 10 grams are formed; Infusion 5 hours to soup look is creamy white then, and fish and mutton fresh soup has just completed.

Embodiment 2

(1), with the gigot meat of 25000 grams handle clean after, be cut into 3 sections;

(2), the mutton that cuts is put into pot, add 50 liters water, and the anise of 300 grams removes smell of mutton;

(3) boil 50 minutes, constantly stir mutton, in order to avoid the sticking pot of mutton, can not flow out watery blood to mutton after, mutton pulled out picks a bone, and the mutton after will picking a bone, sheep bone edulcoration;

(4), the bullhead of getting 25000 grams, remove internal organ, fish scale, the fish gill and clean up, the meat with the fish back of the body takes off then, fish head and fish-bone are for use;

(5), fish head and fish-bone put into oil cauldron fried in shallow oil 20 minutes, fry in shallow oil to little Huang and get final product, put into pot pot again;

(6), the clear water that adds 50 liters is heated to boiling, put into mutton, sheep bone after picking a bone and fish head, the fish-bone of frying in shallow oil, and add by kaempferia galamga 15 grams; Galingal 10 grams, fructus amomi 5 grams, white cool 10 grams; Radix Codonopsis 35 grams, the Radix Astragali 15 grams, the material bag that spiceleaf 10 grams are formed; Infusion 5.5 hours to soup look is creamy white then, and fish and mutton fresh soup has just completed.

Embodiment 3

(1), with the gigot meat of 30000 grams handle clean after, be cut into 4 sections;

(2), the mutton that cuts is put into pot, add 60 liters water, and the anise of 500 grams removes smell of mutton;

(3), boiled 60 minutes, constantly stir mutton, in order to avoid the sticking pot of mutton, can not flow out watery blood to mutton after, mutton pulled out picks a bone, and the mutton after will picking a bone, sheep bone edulcoration;

(4), the grass carp of getting 30000 grams, remove internal organ, fish scale, the fish gill and clean up, the meat with the fish back of the body takes off then, fish head and fish-bone are for use;

(5), fish head and fish-bone put into oil cauldron fried in shallow oil 30 minutes, fry in shallow oil to little Huang and get final product, put into pot pot again;

(6), the clear water that adds 60 liters is heated to boiling, put into mutton, sheep bone after picking a bone and fish head, the fish-bone of frying in shallow oil, and add by kaempferia galamga 20 grams; Galingal 15 grams, fructus amomi 10 grams, white cool 15 grams; Radix Codonopsis 40 grams, the Radix Astragali 20 grams, the material bag that spiceleaf 15 grams are formed; Infusion 6 hours to soup look is creamy white then, and fish and mutton fresh soup has just completed.

Claims

1. the preparation method of a fish and mutton fresh soup is characterized in that: may further comprise the steps:

2. the preparation method of fish and mutton fresh soup according to claim 1, it is characterized in that: the weight ratio of said mutton and fish is 1:1.

3. the preparation method of fish and mutton fresh soup according to claim 1 is characterized in that: said mutton employing gigot meat.

4. the preparation method of fish and mutton fresh soup according to claim 1, it is characterized in that: said fish is grass carp or catfish or bullhead.