CN104323353A - Goat soup and making method thereof - Google Patents
Goat soup and making method thereof Download PDFInfo
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- CN104323353A CN104323353A CN201410539743.6A CN201410539743A CN104323353A CN 104323353 A CN104323353 A CN 104323353A CN 201410539743 A CN201410539743 A CN 201410539743A CN 104323353 A CN104323353 A CN 104323353A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
Abstract
The invention relates to a goat soup and a making method thereof. The goat soup is made by adding water to raw materials, seasonings, flavorings and traditional Chinese medicines, and boiling, the raw materials comprise mutton, goat bone, goat heart, goat lung, goat tripe, goat kidney, goat liver, goat head and goat hoof, the seasonings comprise scallion, ginger, Chinese prickly ash and dry capsicum, the flavorings comprise salt, monosodium glutamate, chicken essence powder, powdered pepper, vinegar and sesame oil, and the traditional Chinese medicines comprise American ginseng, rhizoma gastrodiae, Lithocarpus pachylepis and dendrobium.
Description
Technical field
The present invention relates to a kind of soup as food and preparation method thereof.
Background technology
Among the peoplely to have the saying of " Diet cures more than the doctors, and tonic is mended not as soup ", and sheep soup in nourishing soup class especially in soup first of.Sheep soup many employings mutton and sheep are mixed (comprising the internal organ of sheep and the general designation of the edible part except mutton such as sheepshead, hoof) boils and forms, primary raw material comprise mutton, sheep tripe, sheep lung, the sheep heart, sheep hoof, sheep intestines, sheepshead, sheep liver etc.According to theory of traditional Chinese medical science, mutton has temperature compensation effect." book on Chinese herbal medicine is new again " is recorded: " mutton enters the heart, spleen, kidney three warp.Benefit gas qi-restoratives, under Wen Zhongnuan.Controlling consumptive disease wins thin, soreness and weakness of waist and knees, and postpartum, void was cold, and abdomen aches, cold, middle empty gastric disorder causing nausea.Ancient medicine man Li Gao says: " the sweet heat of mutton, the void that can enrich blood, tangible thing also.Can mend the gas of tangible muscle, all tastes and the same person of mutton, all can mend it.Therefore say: tonic prescription alleviating debility.The genus of mutton also." sheep tripe: i.e. sheep stomach, warm in nature, taste is sweet.Qi-restoratives, strengthening the spleen and stomach.Suitable physique is won thin, and weak people eats consumptive disease; Suitable stomach Qi is weak, and gastric disorder causing nausea, does not eat, and night sweat, and the people of frequent micturition eats.Sheep waist: i.e. sheep kidney, warm in nature and, can kidney tonifying, benefit smart, supporing yang, can control void, damage night sweat.Sheep liver: have the merit nourished the liver to improve visual acuity is the good medicine of hepatopathy order disease.Night blindness (yctalopia), ophthalmoxerosis can be controlled.It is on the books that sheep liver controls yctalopia Gu." Sui's chao's treatise on the causes and symptoms of diseases " carries: " people has daytime and Jingming, then loses thing to underworld.Sheep lung: have and mend nourishing Yin and moistening lung, remove dryness of the lung lung heat effect, can treat consumptive lung disease cough, quench one's thirst, difficult urination or frequency, can purged body endotoxin and unnecessary moisture, promotes blood and moisture metabolism, have diuresis, consumer edema effect.Suitable dry, eye are done, worry beyond measure, do not have enough sleep, talk too much crowd.The sheep heart: be rich in the nutrients such as protein, vitamin A, iron, nicotinic acid, selenium, has the effect of bushing benefit blood.Common people are edible, is especially suitable for palpitaition, has a sleepless night, breathes hard, work with one's mind diaphragmodynia person.Sheepshead: control hectic fever due to yin, brain fever, dizzy, a thin disease, sheepshead is rich in choline, can improve memory, have brain-invigorating.Sheep hoof: be rich in collagenic protein, fat content is also low than fat meat, and not containing cholesterol, can strengthen cell physiological metabolism, make skin more high resilience and toughness, the aging of delaying skin; Having the effect strengthened muscles and bones, have good dietary function to soreness and weakness of waist and knees, gynecological ailments person, contribute to adolescent growth and grow and slow down the osteoporotic speed of middle aged and aged women, is protect kidney benefit the moon, heat radiation removing toxic substances, the conventional good merchantable brand of nourishing of health-care antisenile.Mutton tendon taste is sweet, property is flat, nontoxic.There is the effect of tonifying kidney and benefiting sperm, control strain of suffering from a deficiency of the kidney, effect of general debility.Sheep intestines: sheep intestines are hot in nature, can be used for preventing the sick symptom with dispelling asthma of stomach cold; Sheep intestines contain rich in protein and several mineral materials, can strengthen function of intestinal canal, stimulate defecation.
But, although sheep soup delicious flavour is nutritious, but owing to there is smell of mutton in mutton, the discomfort of some eater can be caused, and purine content is higher in sheep internal organ, for having gout medical history or belonging to the eater of gout people at highest risk, also there is the risk of necessarily bringing out gout, thus have impact on popularizing of this food.Although exist in prior art and multiplely can improve purine metabolism, reduce the Chinese medicine composition of uric acid in blood content, but mostly its mechanism of action is the uric acid metabolism improving human body, itself can not reduce the uric acid in food, and add fashionable according to general treatment amount, can produce peculiar smell and affect food flavor, and add too much medicinal material when using as food and can cause potential security risks, and addition is very few does not have due effect.
Because above-mentioned defect, the design people, actively in addition research and innovation, to founding a kind of sheep soup and preparation method thereof, make it have more value in industry, can be accepted by eater widely.
Summary of the invention
For solving the problems of the technologies described above, the object of this invention is to provide a kind of sheep soup and preparation method thereof.
The invention provides a kind of sheep soup, is that sheep soup adopts the raw material of following weight, seasoning matter, condiment and Chinese medicine to add water to be made described in it is characterized in that:
Described raw material is mutton 100 ~ 150 weight portion, sheep bone 60-80 weight portion, sheepshead 1-1.5 weight portion, sheep hoof 0.6-0.9 weight portion and sheep internal organ, described sheep internal organ are sheep heart 5-8 weight portion, sheep liver 6-9 weight portion, sheep lung 6-9 weight portion, sheep tripe 9-12 weight portion, sheep intestines 4-6 weight portion, sheep waist 0.8-1.2 weight portion, sheep heart 5-7 weight portion;
Described seasoning matter is green onion 3-4 weight portion, ginger 2.5-3.5 weight portion, Chinese prickly ash 0.6-0.9 part, chilli section 0.4-0.6 weight portion;
Described condiment is selected from salt, monosodium glutamate, chicken powder or chickens' extract, pepper powder, vinegar, sesame oil;
Described Chinese medicine is selected from American Ginseng 0.25-0.35 weight portion, rhizoma Gastrodiae 0.4 ~ 0.6 weight portion, India grain 2-3 weight portion, stem of noble dendrobium 0.2-0.3 weight portion.
Described sheep soup, it is characterized in that described raw material is selected from the bohr he-goat of 25-35 kilogram, described mutton and sheep internal organ all remove its surface fat layers, described mutton and sheep bone, are preferably removed after after surface fat layers by sheep and goat carcass and are directly split to form.
Described sheep soup, is characterized in that the soup juice of described sheep soup is 1-2:1 with the ratio of raw material weight.
Described sheep soup, is characterized in that adopting following methods to make
1) ratio of the raw material cleaned up according to raw material and water weight ratio 1:3-4 be added to the water, rear removing offscum is boiled in heating;
2) step 1) complete after add after seasoning matter and stop heating after boiling 2.5-4 hour, stewing after 30-60 processed minute and get final product, add Chinese medicine when boiling;
3) step 2) complete after mutton to be pulled out rear stripping and slicing for subsequent use, condiment is added in soup and can complete after seasoning.
A preparation method for described sheep soup, is characterized in that being divided into following steps
1) ratio of the raw material cleaned up according to raw material and water weight ratio 1:3-4 be added to the water, rear removing offscum is boiled in heating;
2) step 1) complete after add after seasoning matter and stop heating after boiling 2.5-4 hour, stewing after 30-60 processed minute and get final product, add Chinese medicine when boiling;
3) step 2) complete after mutton to be pulled out rear stripping and slicing for subsequent use, condiment is added in soup and can complete after seasoning.
The dry fruit of described India grain and thick squama Ke of Fagaceae Lithocarpus plant (Lithocarpus pachylepisA.Camus)
Sheep soup provided by the invention and preparation method thereof, preferably raw material, condiment, the composition of seasoning matter and Chinese medicine and proportioning, and optimize preparation technology and method, when raw material choose, preferably 25-35 kilograms (70-100 age in days) bohr he-goats are cooked and form, this period mutton meat is more delicate, and contained fat and cholesterol level are also lower, contribute to the immunity strengthening human body, in the preparation method adopted, in fact from boiling, maintain big fire boiling always, the collagen of meat is fully decomposed to be incorporated in soup, make soup taste stronger.Add preferred Chinese medicine in boiling simultaneously, certain tonic effect can be played, man is often edible can play kidney tonifying, establishing-Yang, antidotal effect, Ms is often edible can play enriching yin beauty treatment, the effect filled blood, and we also find unexpectedly, when adding the American Ginseng that the invention provides proportioning, rhizoma Gastrodiae, the stem of noble dendrobium, after the grain of India, the purine content in sheep soup can also be reduced significantly, find after further research, only add India grain and only add other three tastes Chinese medicine, its effect reducing purine content is all not obvious, only have and this few herbs material is added fashionable jointly, better could play the effect reducing purine content, in addition, formula provided by the invention, preferred Chinese medicine add total amount, the effect reducing purine can either be played, obvious flavour of a drug can not be produced again, make sheep soup can be applicable to more how different people to eat.
Detailed description of the invention
Below in conjunction with embodiment, the thin description in ocean is further done to the specific embodiment of the present invention.Following examples for illustration of the present invention, but are not used for limiting the scope of the invention.
In this detailed description of the invention, raw material adopts the Xinjiang of body weight 30kg to produce male boer goat, and processing procedure is as follows: remove epidermis, removes surface fat layers, obtains the sheep and goat carcass comprising mutton and sheep bone after removing internal organ, and segmentation sheep and goat carcass is for subsequent use.Cleaning internal organ, remove sheep waist outer surface fat deposit, turn over sheep intestines, and with hot water cleaning outer surface fat deposit, sheep tripe is stand-by with scraping off surperficial dark foreign material after more than 90 DEG C hot-water soaks.
It is every that only can to obtain raw material after treatment as the goat of raw material composed as follows
For subsequent use after sheep and goat carcass 13.3kg (comprising sheep bone 3.9kg) segmentation
Sheep oil 3.35kg
Sheepshead 1.9kg
Sheep hoof 0.85kg
Sheep liver 0.6kg sheep lung 0.65kg sheep heart 0.2kg sheep intestines 0.55kg sheep tripe 0.95kg sheep waist 0.15kg
Separately get fresh sheep bone 5kg, split as in this detailed description of the invention together with the raw material that obtains with above-mentioned whole sheep, the pulp furnish that each embodiment and comparative example adopt
Seasoning matter and the condiment proportioning of each embodiment and comparative example are as follows
Seasoning matter: shallot 350g ginger 300g Chinese prickly ash 75g chilli 50g.
Condiment: salt 315g, monosodium glutamate 540g, chicken powder 630g, white pepper powder 180g, light-coloured vinegar 150g, sesame oil 60g.
Embodiment and comparative example add Chinese medicine proportioning as following table
Sheep method for preparing soup is as follows:
1) add in 105kg water by the raw material cleaned up, heating goes out offscum after boiling;
2) step 1) complete after add seasoning matter after boiling stop heating after 3 hours, stewing system is after 40 minutes and get final product, and adds Chinese medicine (comparative example 3 does not add Chinese medicine) when starting boiling;
3) step 2) complete after mutton to be pulled out rear stripping and slicing for subsequent use, condiment is added in soup and can complete after seasoning.
After completing in all embodiments, the soup juice heavily about 65kg of sheep soup.
The detection of total purine content in sheep soup
All embodiments and comparative example respectively get 1mL sheep soup in 10mL tool plug graduated centrifuge tube, add 10% (v/v) perchloric acid 3mL respectively, are placed in boiling water bath and are hydrolyzed 60min, cooling, regulate pH to neutral with 1mol/LKOH, be settled to 10mL, with the centrifugal 30min of 3000r/min, with filter paper elimination major part sediment, get filtrate 2.0mL, regulate pH to 4 with 1mol/L H3PO4, be settled to 5.0mL, filter by 0.45 μm of syringe filters, sample introduction analysis.
Chromatographic condition
Chromatographic column: Agilent ZORBAX Eclipse XDB-C18 (4.6mm × 250mm, 5 μm), mobile phase: 7.0 × 10
-3mol/L KH
2pO
4-H
3pO
4(pH=4.0), flow velocity 1.0mL/min, column temperature 25 DEG C.Determined wavelength 254nm, sample size 20 μ L
Testing result is as follows
Record total purine content for 100% with comparative example 1, other embodiments and comparative example are detected the total purine content of the sheep Tang obtained and comparative example 3 contrasts, obtain data as following table
| Embodiment number | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| Total purine content % | 25 | 32 | 28 | 62 | 85 | 100 |
Result shows, the Chinese medicine formula of embodiment 1 ~ 3 significantly can reduce total purine content in sheep soup, and only add India grain and only do not add the comparative example 1,2 of India grain, its effect reducing total purine content in sheep soup is all not obvious, illustrates that the synergy of these four kinds of medicinal materials just creates the effect reducing total purine content.
Sensory evaluation is tested
Sensory quality assessment is carried out by obtaining sheep soup prepared by embodiment and comparative example.Adopt seven degree of methods in fuzzy mathematics to analyze mutton soup score value, 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 and slightly easily accept, and 6 are divided into acceptant, and 7 are divided into and the most easily accept.Form evaluation group by trained 40 people sensory evaluation persons, mark according to standardized sensory evaluation's program.The evaluation field of setting mutton soup is color and luster, fragrance, smell of mutton, fishy smell, spice taste, figure.Evaluate scores in table 1
| Embodiment number | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| Total score | 6.9 | 6.8 | 6.8 | 5.5 | 5.6 | 5.9 |
Evaluation result shows, its sensory evaluation testing evaluation of embodiment 1 ~ 3 gained sheep soup is significantly higher than comparative example, illustrate that its Chinese medicine formula not only serves the effect reducing total purine content in sheep soup, flavouring can also be played render palatable, improve the effect of sheep soup mouthfeel, and only add India grain and only do not add the Chinese medicine added in the comparative example 1,2 of India grain and not only all do not play this effect, and adding of medicinal material also creates certain negative effect to sheep soup local flavor.
Claims (5)
1. a sheep soup is that sheep soup adopts the raw material of following weight, seasoning matter, condiment and Chinese medicine to add water to be made described in it is characterized in that:
Described raw material is mutton 100 ~ 150 weight portion, sheep bone 60-80 weight portion, sheepshead 1-1.5 weight portion, sheep hoof 0.6-0.9 weight portion and sheep internal organ, described sheep internal organ are sheep heart 5-8 weight portion, sheep liver 6-9 weight portion, sheep lung 6-9 weight portion, sheep tripe 9-12 weight portion, sheep intestines 4-6 weight portion, sheep waist 0.8-1.2 weight portion, sheep heart 5-7 weight portion;
Described seasoning matter is green onion 3-4 weight portion, ginger 2.5-3.5 weight portion, Chinese prickly ash 0.6-0.9 part, chilli section 0.4-0.6 weight portion;
Described condiment is selected from salt, monosodium glutamate, chicken powder or chickens' extract, pepper powder, vinegar, sesame oil;
Described Chinese medicine is selected from American Ginseng 0.25-0.35 weight portion, rhizoma Gastrodiae 0.4 ~ 0.6 weight portion, India grain 2-3 weight portion, stem of noble dendrobium 0.2-0.3 weight portion.
2. sheep soup as claimed in claim 1, it is characterized in that described raw material is selected from the bohr he-goat of 25-35 kilogram, described mutton and sheep internal organ all remove its surface fat layers, described mutton and sheep bone, are preferably removed after after surface fat layers by sheep and goat carcass and are directly split to form.
3. sheep soup as claimed in claim 1, is characterized in that the soup juice of described sheep soup is 1-2:1 with the ratio of raw material weight.
4. sheep soup as described in as arbitrary in Claims 1 to 4, is characterized in that adopting following methods to make
1) ratio of the raw material cleaned up according to raw material and water weight ratio 1:3-4 be added to the water, heating goes out offscum after boiling;
2) step 1) complete after add after seasoning matter and stop heating after boiling 2.5-4 hour, stewing after 30-60 processed minute and get final product, add Chinese medicine when boiling;
3) step 2) complete after mutton to be pulled out rear stripping and slicing for subsequent use, condiment is added in soup and can complete after seasoning.
5. as described in as arbitrary in Claims 1 to 4, a preparation method for sheep soup, is characterized in that being divided into following steps
1) ratio of the raw material cleaned up according to raw material and water weight ratio 1:3-4 be added to the water, heating goes out offscum after boiling;
2) step 1) complete after add after seasoning matter and stop heating after boiling 2.5-4 hour, stewing after 30-60 processed minute and get final product, add Chinese medicine when boiling;
3) step 2) complete after mutton to be pulled out rear stripping and slicing for subsequent use, condiment is added in soup and can complete after seasoning.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886674A (en) * | 2015-06-17 | 2015-09-09 | 冯星星 | Preparation method of instant mutton soup |
| CN105558976A (en) * | 2015-12-10 | 2016-05-11 | 凤城市莲澳香精品美食有限公司 | Mutton soup formula and processing technology thereof |
| CN106235225A (en) * | 2016-08-19 | 2016-12-21 | 梁相斌 | A kind of sheep feed soup and preparation method thereof |
| CN107149093A (en) * | 2017-05-22 | 2017-09-12 | 衢州职业技术学院 | A kind of fresh stem of noble dendrobium orchid stone frog soup and preparation method |
| CN107751920A (en) * | 2017-10-25 | 2018-03-06 | 贾德刚 | A kind of preparation method of full sheep soup |
| CN107801963A (en) * | 2017-10-31 | 2018-03-16 | 杨亚萍 | A kind of preparation method of bone odor type mutton soup |
| CN109527430A (en) * | 2018-12-18 | 2019-03-29 | 合肥丁里羊名天下餐饮有限公司 | A kind of preparation method of rice perfume (or spice) mutton chop |
| CN109907275A (en) * | 2019-02-02 | 2019-06-21 | 赵丽秋 | Muscle favores with stewed noodles bone soup and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886674A (en) * | 2015-06-17 | 2015-09-09 | 冯星星 | Preparation method of instant mutton soup |
| CN105558976A (en) * | 2015-12-10 | 2016-05-11 | 凤城市莲澳香精品美食有限公司 | Mutton soup formula and processing technology thereof |
| CN106235225A (en) * | 2016-08-19 | 2016-12-21 | 梁相斌 | A kind of sheep feed soup and preparation method thereof |
| CN107149093A (en) * | 2017-05-22 | 2017-09-12 | 衢州职业技术学院 | A kind of fresh stem of noble dendrobium orchid stone frog soup and preparation method |
| CN107751920A (en) * | 2017-10-25 | 2018-03-06 | 贾德刚 | A kind of preparation method of full sheep soup |
| CN107801963A (en) * | 2017-10-31 | 2018-03-16 | 杨亚萍 | A kind of preparation method of bone odor type mutton soup |
| CN109527430A (en) * | 2018-12-18 | 2019-03-29 | 合肥丁里羊名天下餐饮有限公司 | A kind of preparation method of rice perfume (or spice) mutton chop |
| CN109907275A (en) * | 2019-02-02 | 2019-06-21 | 赵丽秋 | Muscle favores with stewed noodles bone soup and preparation method thereof |
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|---|---|
| CN104323353B (en) | 2018-05-22 |
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