CN102934823A - Lamb haggis soup - Google Patents
Lamb haggis soup Download PDFInfo
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- CN102934823A CN102934823A CN2012105138517A CN201210513851A CN102934823A CN 102934823 A CN102934823 A CN 102934823A CN 2012105138517 A CN2012105138517 A CN 2012105138517A CN 201210513851 A CN201210513851 A CN 201210513851A CN 102934823 A CN102934823 A CN 102934823A
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- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a lamb haggis soup. The lamb haggis soup is composed of three raw materials, namely, a main material, a soup material and a seasonings, wherein the main material comprises 6 parts by weight of lamb liver, 10 parts by weight of lamb lung, 5 parts by weight of lung heart, 8 parts by weight of lamb intestine, 1 part by weight of lamb serum, 2 parts by weight of lamb blood, 4 parts by weight of lamb tripe and 5 parts by weight of lamb omasum; the soup material comprises 2400 parts by weight of water, 0.5 part by weight of pepper, 0.6 part by weight of aniseed, 0.4 part by weight of cinnamon, 5 parts by weight of green onion, 6 parts by weight of garlic, 4 parts by weight of ginger, 2 parts by weight of myrcia, 100 parts by weight of mutton bone and 100 parts by weight of mutton; and the seasonings comprise 0.1 part by weight of refined salt, 0.05 part by weight of monosodium glutamate, 0.1 part by weight of ground pepper, 0.2 part by weight of minced coriander, 0.2 part by weight of chicken powder, 0.2 part by weight of chopped green onion, 1-2 parts by weight of milk powder and 1 part by weight of mutton fat. The lamb haggis soup is reasonable in prescription, unique in taste, nutritional and good to health.
Description
The method field:
The present invention relates to a kind of meat instant food, particularly a kind of mutton entrails soup.
Background method:
At present, along with the raising of people's living standard, people are to quality of life, life style is taken notice of more, very large variation has also occured in the diet that is considered as " cardinal task " by people, and it is various that people have tended to color to the consumption of food, characteristic, local flavor, the modish and new frame of depositing.Along with the variation of consumption idea, increasing consumer is willing to the time is used in rest, amusement, and is reluctant to expend the plenty of time for food time-consuming, effort.The food of especially characteristic local flavor.
Summary of the invention:
The purpose of this invention is to provide a kind of prescription reasonable, special taste, the mutton entrails soup of nutrition and health care.
The technical solution adopted in the present invention is: this mutton entrails soup is comprised of major ingredient, soup stock, three kinds of raw materials of condiment, each raw material by weight ratio: major ingredient is comprised of 5 parts of 6 parts of sheep livers, 10 parts in sheep lung, 5 parts in the sheep heart, 8 parts in sheep intestines, 1 part of sheep blood serum, 2 parts of sheep blood, 4 parts in sheep tripe and sheep blinds; Soup stock is comprised of 100 parts in 2400 parts in water, 0.5 part in Chinese prickly ash, 0.6 part of aniseed, 0.4 part on cassia bark, 5 parts of green onions, 6 parts of garlics, 4 parts of ginger, 2 parts of spiceleafs, 100 parts of sheep bones and mutton; Condiment is by 0.1 part of refined salt, 0.05 part of monosodium glutamate, milk powder 1-2 part, 0.1 part of pepper powder, 0.2 part of caraway jasmine, 0.2 part in chicken powder, 0.2 part of chopped spring onion and 1 part of composition of sheep oil.
The preparation technology of described mutton entrails soup, it comprises cleaning, cutter worker and three technique preparation process of boiling:
A, cleaning: sheep tripe, sheep intestines, sheep blinds are cut open with cutter, and removal of contamination is extractd adipose gland, soaks 50 minutes with clear water; Sheep liver removal of contamination, clear water soaked 30 minutes; The sheep heart, sheep lung clear water rush Xian, upper extension 20 minutes;
B, cutter worker: the sheep heart, sheep blood, sheep liver slice shape: sheep lung, sheep intestines, sheep tripe are sliced, and sheep intestines slitting shape was used mixedly edible dipping by lye 20 minutes with the sheep that cuts, and removed peculiar smell;
C, boiling: with the sheep heart, sheep liver, sheep lung, sheep tripe, blinds, sheep intestines, sheep blood, sheep blood serum, put into soup stock and add again 0.1 part of refined salt, 0.05 part of monosodium glutamate, 0.2 part in chicken powder, 1 part of milk powder 1-2 part and sheep oil boils, temperature 100-150 degree got out and to put into chopped spring onion, caraway jasmine, pepper powder in 10-15 minute.
The invention has the beneficial effects as follows: the present invention is around " make things convenient for resident living, simplify family kitchen thing " this theme, on the basis of satisfying the pursuit local flavor of the masses to food, natural, nutrition, health care, developed this product of mutton entrails soup.This mutton entrails soup has prescription rationally, the characteristics of special taste and nutrition and health care.
The specific embodiment:
The invention will be further described below in conjunction with embodiment:
Being made by following method of mutton entrails soup of the present invention: it comprises cleaning, cutter worker and three main preparation process of boiling:
A, cleaning: sheep tripe 400 grams, sheep intestines 800 grams, sheep blinds 500 grams are cut open with cutter, and removal of contamination is extractd adipose gland, soaks 50 minutes with clear water; Sheep liver 600 gram removals of contamination, clear water soaked 30 minutes; The sheep heart 500 grams, sheep lung 1000 gram clear water rush Xian, upper extension 20 minutes;
B, cutter worker: the sheep heart among a, sheep liver, sheep lung, sheep tripe and sheep blood 200 grams are sliced, and sheep intestines slitting shape was used mixedly edible dipping by lye 20 minutes with the sheep that cuts, and removed peculiar smell;
C, boiling: with the sheep heart, sheep liver, sheep lung, sheep tripe, blinds, sheep intestines, sheep blood, sheep blood serum 100 grams, put into and add again refined salt 10 grams, monosodium glutamate 5 grams, chicken powder 20 gram milk powder, 200 grams and sheep oil 100 grams by 240 kilograms in water, Chinese prickly ash 50 grams, aniseed 60 grams, cassia bark 40 grams, green onion 500 grams, garlic 600 grams, ginger 400 grams, spiceleaf 200 grams, 10 kilograms of sheep bones and 10 kilograms of soup stocks that form of mutton and boil, temperature 150 degree got out and to put into chopped spring onion 20 grams, caraway jasmine 20 grams, pepper powder 10 grams in 15 minutes.
The present invention is convenient, fast, is the good merchantable brand on tourism and the Domestic dining table; Nutritious, be people's health care tonic.
Taste: juice is dense pure white, and raw meat is not had a strong smell, and delicious flavour is fragrant and oiliness, and nutritious, but spleen benefiting and stimulating the appetite.
Fresh mutton is dirty protein, fat, phosphorus, iron, multivitamin, calcium, sugar, niacin etc.;
Effect with filling liver kidney, strengthening the spleen and stomach;
Sheep tripe flavor is sweet, warm in nature, enters spleen, stomach warp; Has the invigorating the spleen qi-restoratives, beneficial gas stomach invigorating, the effect of strengthening exterior and reducing sweat; Be used for consumptive disease win thin, can not diet, quench one's thirst, the diseases such as night sweat, frequent micturition.
The sheep liver, sheep blood.Iron content is abundant, and irony is to produce the essential element of red blood cell, just can feel tired in case lack, and complexion is bluish white, and an amount of feed can make skin ruddy; Also contain abundant vitamin A in the sheep liver, can prevent yctalopia and hypopsia, help the treatment to multiple eye illness.
The sheep heart sheep heart is rich in the nutrients such as protein, vitamin A, iron, nicotinic acid, selenium.Sheep heart flavor is sweet, warm in nature, thoughts of returning home warp; The effect of bushing benefit blood is arranged; Can treat palpitaition, the disease such as the diaphragmodynia of having a sleepless night, breathe hard, work with one's mind.
Contain in the sheep bone calcium phosphate, calcium carbonate, ossein etc. composition, nourishing disney and strengthening bone is arranged, the effect sheep lung of warming middle energizer to stop diarrhea contains the nutrients such as abundant protein, iron, selenium, replenishing and restoring lung qi is arranged, the effect of diuresis row water.The sheep lung is flat, flavor is sweet, returns lung channel; Energy tonifying lung gas, water transfer road; Can be used for the consumptive lung disease cough, quench one's thirst difficult urination or frequency.The sheep lung is fit to the deficiency syndrome of the lung, difficult urination, can be equal to the usefulness of cooking with almond, persimmon sugar, whitish honey.
Claims (2)
1. a mutton entrails soup is comprised of major ingredient, soup stock, three kinds of raw materials of condiment, each raw material by weight ratio:
Major ingredient is comprised of 5 parts of 6 parts of sheep livers, 10 parts in sheep lung, 5 parts in the sheep heart, 8 parts in sheep intestines, 1 part of sheep blood serum, 2 parts of sheep blood, 4 parts in sheep tripe and sheep blinds;
Soup stock is comprised of 100 parts in 2400 parts in water, 0.5 part in Chinese prickly ash, 0.6 part of aniseed, 0.4 part on cassia bark, 5 parts of green onions, 6 parts of garlics, 4 parts of ginger, 2 parts of spiceleafs, 100 parts of sheep bones and mutton;
Condiment is by 0.1 part of refined salt, 0.05 part of monosodium glutamate, 0.1 part of pepper powder, 0.2 part of caraway jasmine, 0.2 part in chicken powder, milk powder 1-2 part, 0.2 part of chopped spring onion and 1 part of composition of sheep oil.
2. the preparation technology of mutton entrails soup claimed in claim 1, it comprises cleaning, cutter worker and three technique preparation process of boiling:
A, cleaning: sheep tripe, sheep intestines, sheep blinds are cut open with cutter, and removal of contamination is extractd adipose gland, soaks 50 minutes with clear water; Sheep liver removal of contamination, clear water soaked 30 minutes; The sheep heart, sheep lung clear water rush Xian, upper extension 20 minutes;
B, cutter worker: the sheep heart, sheep blood, sheep liver slice shape: sheep lung, sheep intestines, sheep tripe are sliced, and sheep intestines slitting shape was used mixedly edible dipping by lye 20 minutes with the sheep that cuts, and removed peculiar smell;
C, boiling: with the sheep heart, sheep liver, sheep lung, sheep tripe, blinds, sheep intestines, sheep blood, sheep blood serum, put into soup stock and add again 0.1 part of refined salt, 0.05 part of monosodium glutamate, 0.2 part in chicken powder, 1 part of milk powder 1-2 part and sheep oil boils, temperature 100-150 degree got out and to put into chopped spring onion, caraway jasmine, pepper powder in 10-15 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105138517A CN102934823A (en) | 2012-12-05 | 2012-12-05 | Lamb haggis soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105138517A CN102934823A (en) | 2012-12-05 | 2012-12-05 | Lamb haggis soup |
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| Publication Number | Publication Date |
|---|---|
| CN102934823A true CN102934823A (en) | 2013-02-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2012105138517A Pending CN102934823A (en) | 2012-12-05 | 2012-12-05 | Lamb haggis soup |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202487A (en) * | 2013-03-20 | 2013-07-17 | 霍邱县龙华食品有限责任公司 | Lamb entail product and production technique thereof |
| CN103549560A (en) * | 2013-11-20 | 2014-02-05 | 中国农业科学院农产品加工研究所 | Preparing technology for convenient instant mutton offal soup |
| CN104544356A (en) * | 2014-12-22 | 2015-04-29 | 张登友 | Making method of de-odorized healthy goat offal soup |
| CN113142500A (en) * | 2021-04-26 | 2021-07-23 | 丰丽霞 | Method for making sheep entrails |
| CN116998689A (en) * | 2023-08-14 | 2023-11-07 | 衡水志豪畜牧科技有限公司 | Industrialized processing method for pre-made dishes of quantitative braised mutton soup |
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| CN1199575A (en) * | 1997-05-20 | 1998-11-25 | 冷冰 | Halal Instant Haggis Soup |
| CN1270775A (en) * | 1999-05-14 | 2000-10-25 | 丁秀全 | Instant sheep entrails powder and its production process |
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| CN101889692A (en) * | 2010-07-06 | 2010-11-24 | 内蒙古草原兴发食品有限公司 | Method for processing instant and convenient spicy lamb entrails |
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2012
- 2012-12-05 CN CN2012105138517A patent/CN102934823A/en active Pending
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| CN1199575A (en) * | 1997-05-20 | 1998-11-25 | 冷冰 | Halal Instant Haggis Soup |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202487A (en) * | 2013-03-20 | 2013-07-17 | 霍邱县龙华食品有限责任公司 | Lamb entail product and production technique thereof |
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| CN103549560B (en) * | 2013-11-20 | 2015-05-06 | 中国农业科学院农产品加工研究所 | Preparing technology for convenient instant mutton offal soup |
| CN104544356A (en) * | 2014-12-22 | 2015-04-29 | 张登友 | Making method of de-odorized healthy goat offal soup |
| CN113142500A (en) * | 2021-04-26 | 2021-07-23 | 丰丽霞 | Method for making sheep entrails |
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