CN103141887A - Preparation method of low-fat mutton soup - Google Patents
Preparation method of low-fat mutton soup Download PDFInfo
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- CN103141887A CN103141887A CN2013101057534A CN201310105753A CN103141887A CN 103141887 A CN103141887 A CN 103141887A CN 2013101057534 A CN2013101057534 A CN 2013101057534A CN 201310105753 A CN201310105753 A CN 201310105753A CN 103141887 A CN103141887 A CN 103141887A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 16
- 239000000796 flavoring agent Substances 0.000 claims abstract description 20
- 235000019634 flavors Nutrition 0.000 claims abstract description 20
- 241000208467 Macadamia Species 0.000 claims abstract description 19
- 241001494479 Pecora Species 0.000 claims description 63
- 239000004519 grease Substances 0.000 claims description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 38
- 210000000988 bone and bone Anatomy 0.000 claims description 35
- 238000010438 heat treatment Methods 0.000 claims description 18
- 239000002131 composite material Substances 0.000 claims description 15
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- 244000131522 Citrus pyriformis Species 0.000 claims description 14
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- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 9
- 240000006927 Foeniculum vulgare Species 0.000 claims description 9
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 9
- 244000062250 Kaempferia rotunda Species 0.000 claims description 9
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 9
- 244000203593 Piper nigrum Species 0.000 claims description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims description 9
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- 238000007654 immersion Methods 0.000 claims description 6
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- 238000010411 cooking Methods 0.000 claims description 4
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- 244000291564 Allium cepa Species 0.000 claims 2
- 238000000034 method Methods 0.000 abstract description 17
- 238000012545 processing Methods 0.000 abstract description 4
- 150000004671 saturated fatty acids Chemical class 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
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- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract 2
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- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 22
- 229910002092 carbon dioxide Inorganic materials 0.000 description 11
- 239000001569 carbon dioxide Substances 0.000 description 11
- 239000000284 extract Substances 0.000 description 11
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- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
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- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 1
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Abstract
The invention relates to a preparation method of low-fat mutton soup, belonging to the technical field of food processing. Mutton fat is generally added in a processing flow of mutton soup, and thus the content of saturated fatty acid in the mutton soup is overhigh and the mutton flavor is over-serious. According to the preparation method, macadamia nuts are used for replacing the mutton fat; and because of containing 75-79 percent of fat, the macadamia nuts are capable of replacing the mutton fat to bring mellow mouth-feel to the mutton soup. Meanwhile, the content of the unsaturated fatty acid in the fat in the macadamia nuts is 84 percent and is far more than that of unsaturated fatty acid in the mutton fat, and thus the prepared mutton soup is healthy. Moreover, the process step is improved, the process parameter is quantified and the consumption of each material is quantified, and thus the prepared mutton soup is milky white in soup color, mellow in mouth-feel without mutton flavor, and is healthy.
Description
Technical field
The present invention relates to a kind of preparation method of low fat mutton soup, belong to food processing technology field.
Background technology
Sheep soup is the rarity of Chinese nation's cooking culture; The quality of sheep soup is take the soup look milky white, entrance is mellow, it is awake as good not have a strong smell.At present, in order to make sheep soup, mellow strong mouthfeel is arranged, usually can add sheep oil in the process of sheep soup.But on the one hand, the content of the saturated fatty acid of sheep oil is 57.3%, and the content of unrighted acid is 41.4%; Too high cholesterolemia, triacylglycerol, the LDL-C of easily causing of the intake of saturated fatty acid raises, and secondary causes that arterial lumen is narrow, forms atherosclerotic, increases the risk of suffering from coronary heart disease.On the other hand, sheep oil is many to be got by the visceral adipose tissue of infusion sheep, very large smell of mutton is arranged, thereby increased the weight of the smell of mutton of sheep soup, and a lot of people can't be accepted.If do not add sheep oil in the process of sheep soup, the sheep soup of preparation soup look light is and flavor is few.How to prepare the sheep soup that the soup look milky white, entrance is mellow under the prerequisite of not adding sheep oil, be to need at present the problem of solution.
Summary of the invention
In order to address the above problem, the invention provides that a kind of both soup look milky white, entrance is mellow, without the preparation method of sheep offensive smell and healthy low fat mutton soup.
Technical scheme of the present invention
A kind of preparation method of low fat mutton soup comprises the steps: successively
(1) add the lemon drinks to not having mutton in mutton, boil with big fire after immersion 20min, remove offscum; Take out mutton and clean with cold water, get clean mutton;
The sheep bone is cut to 3-7cm section shape, added clear water to not having the sheep bone, soak and boil with big fire after 3-4 hour, remove offscum; Then take out the sheep bone and clean with cold water, get clean sheep bone;
Macadamia is pulverized;
(2) clean sheep bone, clean mutton, macadamia are put into pot successively, add the water of 68 ℃, open pot cover after big fire heating 30-40min, kept fluidized state 3-5 minute; Then homogeneous 3-5min under the pressure of 10-12MPa;
(3) add onion parts, ginger piece, cover pot cover, big fire heating 40-45min;
(4) add the composite pungent and fragrant flavor enhancement, then close fire after heating 30-35min, filter, collect soup;
(5) soup is cooled to 60-80 ℃ of homogeneous 3-5min under the pressure of 20-25MPa afterwards, had both got mutton soup;
Described lemon drinks are formulated according to the volume ratio of 0.03:1:3 by lemon juice, cooking wine and water;
In step (2), the mass ratio of clean sheep bone, clean mutton, macadamia and water is 1:0.8-0.84:0.03-0.04:2.8-3.2;
The quality of onion parts, ginger piece is the 0.01-0.012% of water in step (2);
Described composite pungent and fragrant flavor enhancement is by the anistree grease of 7-9 part tsaoko grease, 3-5 part cumin grease, 5-7 part kaempferia galamga grease, 10-12 part rhizoma zingiberis grease, 10-12 part Chinese cassia tree grease, 6-8 part, 6-8 part grease, 2-4 part Gardenia Seed Oil, the fragrant sand grease of 7-9 part, 1-3 part fennel seeds grease, 3-5 part pepper composition in one's early teens; Its volume is the 2.3-3.5 * 10 of water in step (2)
-6
Described lemon juice refers to the pure juice that squeezes with lemon.
The preparation method of above-mentioned low fat mutton soup, preferred, the consumption of composite pungent and fragrant flavor enhancement be water in step (2) volume 2.7 * 10
-6
The preparation method of above-mentioned low fat mutton soup, preferred, in step (2), the mass ratio of clean sheep bone, clean mutton, macadamia and water is 1:0.8:0.03:3.
The preparation method of above-mentioned low fat mutton soup, composite pungent and fragrant flavor enhancement used is preferably by 9 parts of tsaoko greases, 3 parts of cumin greases, 7 parts of kaempferia galamga greases, 10 parts of rhizoma zingiberis greases, 12 parts of Chinese cassia tree greases, 6 parts of anistree greases, 8 parts of grease, 4 parts of Gardenia Seed Oils, 7 parts of fragrant sand greases, 2 parts of fennel seeds greases, 4 parts of pepper compositions in one's early teens.
Described tsaoko grease is the method that adopts carbon dioxide supercritical extraction, the grease that extracts from tsaoko;
Described cumin grease is the method that adopts carbon dioxide supercritical extraction, the grease that extracts from cumin;
Described kaempferia galamga grease is the method that adopts carbon dioxide supercritical extraction, the grease that extracts from kaempferia galamga;
Described rhizoma zingiberis grease is the method that adopts carbon dioxide supercritical extraction, the grease that extracts from rhizoma zingiberis;
Described Chinese cassia tree grease is the method that adopts carbon dioxide supercritical extraction, the grease that extracts from Chinese cassia tree;
Described anistree grease is the method that adopts carbon dioxide supercritical extraction, the grease that extracts from anise;
Described grease in one's early teens is the method that adopts carbon dioxide supercritical extraction, the grease that extracts from one's early teens;
Described Gardenia Seed Oil is the method that adopts carbon dioxide supercritical extraction, the grease that extracts from the fruit of cape jasmine;
Described fragrant sand grease is the method that adopts carbon dioxide supercritical extraction, the grease that extracts from fragrant sand;
Described fennel seeds grease is the method that adopts carbon dioxide supercritical extraction, the grease that extracts from fennel seeds;
Institute's pepper grease is the method that adopts carbon dioxide supercritical extraction, the grease that extracts from black pepper.
In the present invention, replaced sheep oil with macadamia; At first, reduced the sheep offensive smell that sheep oil brings; Secondly, contain 75%～79% fat in macadamia, can replace sheep oil to bring mellow mouthfeel to soup; And the content of the unrighted acid in the fat of macadamia is 84%, the content of the unrighted acid in the sheep oil; Thereby make the sheep soup of preparation more healthy.Moreover, also be rich in calcium, phosphorus, iron and B family vitamin thiamine, riboflavin and nicotinic acid in macadamia; In 17 seed amino acids that its protein contains altogether again 10 kinds be can not synthesize in human body and must be by the amino acid of food supply; Make the nutrition of sheep soup of preparation abundanter.Meanwhile, the present invention is also by improving the consumption of processing step, quantification technological parameter, the various materials of quantification; Thereby the sheep soup that makes preparation is at the soup look milky white, entrance mellow in again without sheep offensive smell, more healthy.
Beneficial effect
(1) the soup look of sheep soup milky white, when entrance is mellow again without sheep offensive smell;
(2) content of saturated fatty acid descends, and the content of unrighted acid improves, and is more healthy;
(3) be rich in the amino acid of trace element and needed by human, nutritious;
(4) process standardization has reduced the degree of dependence to the technical staff.
The sensory evaluation test
The low fat mutton soup that embodiment 1-3 is prepared, the sheep soup for preparing with Comparative Examples carries out sensory quality assessment.Adopt seven degree methods in fuzzy mathematics that the mutton soup score value is analyzed, the comment domain is: 1 is divided into the most difficult acceptance, and 2 are divided into more difficult acceptance, and 3 are divided into slightly difficult acceptance, and 4 are divided into inadequate acceptance, and 5 are divided into slightly easily and accept, and 6 are divided into acceptantly, and 7 are divided into the most easily and accept.Form evaluation group by trained 40 people sensory evaluation persons, mark according to standard sensory evaluation program.The evaluation field of setting mutton soup is color and luster, fragrance, smell of mutton, fishy smell, spice flavor, figure.Estimate scores and see Table 1:
Table 1
| Formula | 1 | 2 | 3 | 4 |
| Estimate | 6.8 | 6.7 | 6.7 | 5.9 |
The 1-3 that wherein fills a prescription is the made low fat mutton soup of embodiment 1-3, and formula 4 is the prepared mutton soup of Comparative Examples 1.As can be seen from Table 1, the evaluation score of the low fat mutton soup that embodiment 1-3 is prepared is all more than 6.7, and its taste is acceptable, and approaches the most easily acceptance.And the evaluation score of the mutton soup of Comparative Examples is lower than 6 parts, its taste slightly easily accept and acceptant between, be not the most acceptable taste.
By 40 trained sensory evaluation persons, the highest formula 1 of score is carried out the subjective appreciation of indices; Appraisal result sees Table 2:
Table 2
Wherein the sensory evaluation person more than 90% is on affecting the smell of mutton of taste, fishy smell, and the comment of spice flavor is acceptant, 50% sensory evaluation person's comment is the most easily acceptance.
The specific embodiment
Embodiment 1
One, prepare raw material
1. get 7 μ L tsaoko greases, 5 μ L cumin greases, 5 μ L kaempferia galamga greases, 12 μ L rhizoma zingiberis greases, 11 μ L Chinese cassia tree greases, the anistree grease of 8 μ L, 7 μ L grease, 3 μ L Gardenia Seed Oils, the fragrant sand grease of 9 μ L, 3 μ L fennel seeds greases, 5 μ L pepper compositions in one's early teens, mix, get composite pungent and fragrant flavor enhancement A;
2. get 9 μ L tsaoko greases, 3 μ L cumin greases, 7 μ L kaempferia galamga greases, 10 μ L rhizoma zingiberis greases, 12 μ L Chinese cassia tree greases, the anistree grease of 6 μ L, 8 μ L grease, 4 μ L Gardenia Seed Oils, the fragrant sand grease of 7 μ L, 2 μ L fennel seeds greases, 4 μ L pepper greases in one's early teens, mix, get composite pungent and fragrant flavor enhancement B;
3. get 8 μ L tsaoko greases, 4 μ L cumin greases, 6 μ L kaempferia galamga greases, 10 μ L rhizoma zingiberis greases, 10 μ L Chinese cassia tree greases, the anistree grease of 7 μ L, 6 μ L grease, 2 μ L Gardenia Seed Oils, the fragrant sand grease of 8 μ L, 1 μ L fennel seeds grease, 3 μ L pepper compositions in one's early teens, mix, get composite pungent and fragrant flavor enhancement C;
4
.The sheep bone is cut into the section shape of 3-7cm; Mutton is cut into the bulk that is about 10*10*10cm; Macadamia is pulverized; Green onion is cut into the onion parts of 3-7cm; Ginger is cut into 3cm
3Square ginger piece; Get lemon juice, 2L cooking wine, 6L water that 60ml squeezes with new lemon, mix, get the lemon drinks.
Two, pretreatment
Take 0.8kg mutton and be placed in pot, add the lemon drinks not have mutton, boil with big fire after immersion 20min, remove offscum; Then take out mutton and clean with cold water, get clean mutton;
Take 1.0kg sheep bone and be placed in pot, add clear water not have the sheep bone, soak and boil with big fire after 3 hours, remove offscum; Then take out the sheep bone and clean with cold water, get clean sheep bone;
Three, heating, homogeneous
Clean sheep bone is put into pot code neat, then put into clean mutton code neat, then get the 30g macadamia and be tiled on clean mutton, then add 3L, the water of 68 ℃ in the pot, begin to heat with big fire; Open pot cover after 40min, keep fluidized state after 3 minutes under the pressure of 12MPa homogeneous 3min; Then add 5.6g onion parts and 5.6g ginger piece in pot, then cover pot cover continuation big fire heating; Add 8.1 μ L composite pungent and fragrant flavor enhancement B after 45min, continue to close fire after heating 35min, filter, collect soup; To soup homogeneous 5min, both got mutton soup when soup is cooled to 80 ℃, under the pressure of 20MPa.
Embodiment 2
The raw material that uses embodiment 1 to prepare;
One. pretreatment
Take 0.84kg mutton and be placed in pot, add the lemon drinks not have mutton, boil with big fire after immersion 20min, remove offscum; Then take out mutton and clean with cold water, get clean mutton;
Take 1.0kg sheep bone and be placed in pot, add clear water not have the sheep bone, soak and boil with big fire after 3 hours, remove offscum; Then take out the sheep bone and clean with cold water, get clean sheep bone;
Two, heating, homogeneous
Clean sheep bone is put into pot code neat, then put into clean mutton code neat, then get the 40g macadamia and be tiled on clean mutton, then add 2.8L, the water of 68 ℃ in the pot, begin to heat with big fire; Open pot cover after 30min, keep fluidized state after 3 minutes under the pressure of 10MPa homogeneous 5min; Then add 5.6g onion parts and 5.6g ginger piece in pot, then cover pot cover continuation big fire heating; Add 6.44 μ L composite pungent and fragrant flavor enhancement A after 40min, continue to close fire after heating 30min, filter, collect soup; To soup homogeneous 3min, both got mutton soup when soup is cooled to 60 ℃, under the pressure of 25MPa.
Embodiment 3
The raw material that uses embodiment 1 to prepare;
One. pretreatment
Take 0.8kg mutton and be placed in pot, add the lemon drinks not have mutton, boil with big fire after immersion 20min, remove offscum; Then take out mutton and clean with cold water, get clean mutton;
Take 1.0kg sheep bone and be placed in pot, add clear water not have the sheep bone, soak and boil with big fire after 4 hours, remove offscum; Then take out the sheep bone and clean with cold water, get clean sheep bone;
Two, heating, homogeneous
Clean sheep bone is put into pot code neat, then put into clean mutton code neat, then get the 40g macadamia and be tiled on clean mutton, then add 3.2L, the water of 68 ℃ in the pot, begin to heat with big fire; Open pot cover after 35min, keep fluidized state after 5 minutes under the pressure of 12MPa homogeneous 3min; Then add 5.6g onion parts and 5.6g ginger piece in pot, then cover pot cover continuation big fire heating; Add 10.24 μ L composite pungent and fragrant flavor enhancement C after 45min, continue to close fire after heating 35min, filter, collect soup; To soup homogeneous 4min, both got mutton soup when soup is cooled to 80 ℃, under the pressure of 20MPa.
Comparative Examples
The raw material that uses embodiment 1 to prepare
One, pretreatment
Take 0.8kg mutton and be placed in pot, add clear water not have mutton, boil with big fire after immersion 20min, remove offscum; Then take out mutton and clean with cold water, get clean mutton;
Take 1.0kg sheep bone and be placed in pot, add clear water not have the sheep bone, soak and boil with big fire after 3 hours, remove offscum; Then take out the sheep bone and clean with cold water, get clean sheep bone;
Two, heating, homogeneous
Clean sheep bone is put into pot code neat, then put into clean mutton code neat, then get 120g sheep oil and be tiled on clean mutton, then add 3L, the water of 68 ℃ in the pot, begin to heat with big fire; Open pot cover after 40min, kept fluidized state 3 minutes; Then add 5.6g onion parts and 5.6g ginger piece in pot, then cover pot cover continuation big fire heating; Add 8.1 μ L composite pungent and fragrant flavor enhancement B after 45min, continue to close fire after heating 35min, filter, collect soup; To soup homogeneous 5min, both got mutton soup when soup is cooled to 80 ℃, under the pressure of 20MPa.
Claims (4)
1. the preparation method of a low fat mutton soup, is characterized in that, comprises the steps: successively
(1) add the lemon drinks to not having mutton in mutton, boil with big fire after immersion 20min, remove offscum; Take out mutton and clean with cold water, get clean mutton;
The sheep bone is cut to 3-7cm section shape, added clear water to not having the sheep bone, soak and boil with big fire after 3-4 hour, remove offscum; Then take out the sheep bone and clean with cold water, get clean sheep bone;
Macadamia is pulverized;
(2) clean sheep bone, clean mutton, macadamia are put into pot successively, add the water of 68 ℃, open pot cover after big fire heating 30-40min, kept fluidized state 3-5 minute; Then homogeneous 3-5min under the pressure of 10-12MPa;
(3) add onion parts, ginger piece, cover pot cover, big fire heating 40-45min;
(4) add the composite pungent and fragrant flavor enhancement, then close fire after heating 30-35min, filter, collect soup;
(5) soup is cooled to 60-80 ℃ of homogeneous 3-5min under the pressure of 20-25MPa afterwards, had both got mutton soup;
Described lemon drinks are formulated according to the volume ratio of 0.03:1:3 by lemon juice, cooking wine and water;
In step (2), the mass ratio of clean sheep bone, clean mutton, macadamia and water is 1:0.8-0.84:0.03-0.04:2.8-3.2;
The quality of onion parts, ginger piece is the 0.01-0.012% of water in step (2);
Described composite pungent and fragrant flavor enhancement is by the anistree grease of 7-9 part tsaoko grease, 3-5 part cumin grease, 5-7 part kaempferia galamga grease, 10-12 part rhizoma zingiberis grease, 10-12 part Chinese cassia tree grease, 6-8 part, 6-8 part grease, 2-4 part Gardenia Seed Oil, the fragrant sand grease of 7-9 part, 1-3 part fennel seeds grease, 3-5 part pepper composition in one's early teens; Its volume is the 2.3-3.5 * 10 of water in step (2)
-6
2. the preparation method of low fat mutton soup according to claim 1, is characterized in that, the consumption of composite pungent and fragrant flavor enhancement be water in step (2) volume 2.7 * 10
-6
3. the preparation method of low fat mutton soup according to claim 1, is characterized in that, in step (2), the mass ratio of clean sheep bone, clean mutton, macadamia and water is 1:0.8:0.03:3.
4. the preparation method of according to claim 1,2 or 3 described low fat mutton soup, it is characterized in that, described composite pungent and fragrant flavor enhancement used is by 9 parts of tsaoko greases, 3 parts of cumin greases, 7 parts of kaempferia galamga greases, 10 parts of rhizoma zingiberis greases, 12 parts of Chinese cassia tree greases, 6 parts of anistree greases, 8 parts of grease, 4 parts of Gardenia Seed Oils, 7 parts of fragrant sand greases, 2 parts of fennel seeds greases, 4 parts of pepper compositions in one's early teens.
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| CN103141887B CN103141887B (en) | 2014-06-11 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103445241A (en) * | 2013-07-26 | 2013-12-18 | 王思伟 | Kidney tonifying and vigor nourishing mutton soup and preparation method thereof |
| CN103462116A (en) * | 2013-09-25 | 2013-12-25 | 步新源 | Weight-reducing lamb soup capable of eliminating dampness and resolving phlegm |
| CN104643187A (en) * | 2015-02-13 | 2015-05-27 | 中国农业科学院农产品加工研究所 | Mutton soup for instant potato noodle and preparation method for mutton soup |
| CN105495376A (en) * | 2015-12-18 | 2016-04-20 | 扬州大学 | Manufacturing method of weak-mutton-smell mutton fermented sausage |
| CN109924454A (en) * | 2019-04-15 | 2019-06-25 | 北京西贝一村餐饮管理有限公司 | A kind of without smelling of mutton mutton soup and preparation method thereof |
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| CN1672577A (en) * | 2005-04-18 | 2005-09-28 | 陈建彬 | Instant mutton soup and its making process |
| CN1857118A (en) * | 2005-05-08 | 2006-11-08 | 王水金 | Method for making mutton or mutton soup |
| CN101647586A (en) * | 2009-07-21 | 2010-02-17 | 山西百世特食品有限公司 | Method for making mutton soup |
| CN102948766A (en) * | 2011-08-26 | 2013-03-06 | 杜廷强 | Qi tonifying and stomach nourishing mutton soup making method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1672577A (en) * | 2005-04-18 | 2005-09-28 | 陈建彬 | Instant mutton soup and its making process |
| CN1857118A (en) * | 2005-05-08 | 2006-11-08 | 王水金 | Method for making mutton or mutton soup |
| CN101647586A (en) * | 2009-07-21 | 2010-02-17 | 山西百世特食品有限公司 | Method for making mutton soup |
| CN102948766A (en) * | 2011-08-26 | 2013-03-06 | 杜廷强 | Qi tonifying and stomach nourishing mutton soup making method |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103445241A (en) * | 2013-07-26 | 2013-12-18 | 王思伟 | Kidney tonifying and vigor nourishing mutton soup and preparation method thereof |
| CN103462116A (en) * | 2013-09-25 | 2013-12-25 | 步新源 | Weight-reducing lamb soup capable of eliminating dampness and resolving phlegm |
| CN104643187A (en) * | 2015-02-13 | 2015-05-27 | 中国农业科学院农产品加工研究所 | Mutton soup for instant potato noodle and preparation method for mutton soup |
| CN105495376A (en) * | 2015-12-18 | 2016-04-20 | 扬州大学 | Manufacturing method of weak-mutton-smell mutton fermented sausage |
| CN105495376B (en) * | 2015-12-18 | 2019-05-07 | 扬州大学 | A kind of production method of low mutton fermented sausage of having a strong smell |
| CN109924454A (en) * | 2019-04-15 | 2019-06-25 | 北京西贝一村餐饮管理有限公司 | A kind of without smelling of mutton mutton soup and preparation method thereof |
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| CN103141887B (en) | 2014-06-11 |
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