CN105475856A - Making method for mutton in carbon pot - Google Patents

Making method for mutton in carbon pot Download PDF

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Publication number
CN105475856A
CN105475856A CN201510813947.9A CN201510813947A CN105475856A CN 105475856 A CN105475856 A CN 105475856A CN 201510813947 A CN201510813947 A CN 201510813947A CN 105475856 A CN105475856 A CN 105475856A
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parts
mutton
pot
carbon
sauce
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CN201510813947.9A
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Chinese (zh)
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孟玲琳
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孟玲琳
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Priority to CN201510813947.9A priority Critical patent/CN105475856A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a making method for mutton in a carbon pot. The making method comprises the following steps: 1, selection of raw materials consisting of, by weight, 1800 to 220 parts of mutton, 60 to 80 parts of plant oil, 30 to 35 parts of scallion, 28 to 35 parts of ginger, 12 to 18 parts of anise, 15 to 20 parts of Chinese prickly ash, 13 to 16 parts of common fennel fruit, 3 to 5 parts of dried hot red pepper, 3 to 5 parts of cassia bark, 30 to 40 parts of a basic sauce material for the carbon pot, 1600 to 1800 parts of nourishing soup stock, 40 to 50 parts of rice wine, 3 to 5 parts of dark soy sauce, 20 to 30 parts of light soy sauce, 20 to 30 parts of refined salt, 10 to 12 parts of monosodium glutamate, 14 to 18 parts of chicken powder, 3 to 4 parts of white sugar, 4 to 7 parts of wolfberry and 15 to 20 parts of licorice root; 2, flavoring; 3, stir-frying; 4, cooking; and 5, placing of the cooked raw materials into the carbon pot. The making method is capable of removing the goaty flavor of the mutton and fusing fragrance, nutritional and health-care functions and the mutton together; the prepared mutton in the carbon pot has spleen-invigorating, appetizing, nourishing and beauty-maintaining health-care functions; and added vegetables become delicious under the action of soup.

Description

A kind of preparation method of carbon pot mutton
Technical field
The present invention relates to a kind of foodstuff production method, particularly relate to a kind of preparation method of carbon pot mutton.
Background technology
Mutton, warm in nature, ancient times Cheng Wei Black-ewe meat, billy goat meat, castrated ram's meat.It can drive chill, health can be mended again, general cough due to wind-cold evil, chronic bronchitis, cold of insufficiency type asthma, deficiency of the kidney impotence, belly crymodynia, body void are afraid of cold, soreness and weakness of waist and knees, lean and haggard, qi-blood deficiency, after being ill or postpartum health void all empty shapes such as to lose and all have treatment and help effect, be most appropriate to eat winter, therefore be called as winter tonic, deeply popular to people.
The preparation method of mutton is a lot, main to stew, to boil in a covered pot over a slow fire, to burn, to boil Tang Weizhu, but the preparation method of carbon pot mutton is but not general, and the more exquisite process to food materials of carbon pot mutton, existing carbon pot mutton makes at food materials and technique is all weak, and causes the mouthfeel of carbon pot mutton not good.
Summary of the invention
For overcoming the deficiencies in the prior art, the invention provides a kind of fresh fragrance beautiful, nutritious and there is the preparation method of the carbon pot mutton of health care.
For achieving the above object, the technical solution adopted in the present invention is: a kind of preparation method of carbon pot mutton, and its step is as follows:
One, raw material is chosen: comprise following Parts by Ingredients: mutton 1800-2200, vegetable oil 60-80, green onion 30-35, ginger 28-35, anistree 12-18, Chinese prickly ash 15-20, fennel seeds 13-16, chilli 3-5, cassia bark 3-5, pot sauce 30-40, nourishing soup-stock 1600-1800, rice wine 40-50, dark soy sauce 3-5, light soy sauce 5-8, refined salt 20-30, monosodium glutamate 10-12, chickens' extract 14-18, white sugar 3-4, fruit of Chinese wolfberry 4-7, Radix Glycyrrhizae 15-20;
Two, tasty: the mutton after slaughtering is cleaned out, be chopped into bulk, the mutton being chopped into block is put into clear water and soaks 80-120 minute, clean water of dehematizing, then the ginger of the green onion of mutton and refined salt, light soy sauce, segment, section, the fruit of Chinese wolfberry that minces are soaked together with rice wine, soaking temperature 2-6 DEG C, soak time 3-4 hour, and every 30 minutes stir once to the mutton soaked, and stir time 2-4 minute;
Three, frying: put into vegetable oil in frying pan, little fire is heated to oil heat, put into chilli, anise, Chinese prickly ash, fennel seeds, the green onion of cassia bark and step 2 and Jiang Yiqi to stir-fry out perfume (or spice), and material color is yellow and not black, then continuing to put into ground pot sauce fries fragrant, then the mutton after step 2 process is poured in pot, open big fire and to stir-fry 3-5 minute;
Four, slaking: the mutton after step 3 frying is put into carbon pot, add nourishing soup-stock, dark soy sauce, white sugar and Radix Glycyrrhizae, after big fire is boiled, little fire is stewed slowly, time 40-55 minute;
Five, upper pot: be placed on the wooden carbon stove lighted by the carbon pot in step 4, is spread on the soup juice of pot surface, i.e. edible by sesame.
Further, with parts by weight, ground pot sauce adds refined salt 2-3 part, five-spice powder 0.5-0.8 part and ripe peanut broken 1-2 part after being ground by bright red hot pepper 30-35 part salted, pickles temperature 15-20 DEG C, salting period 30-40 hour.
Further, with parts by weight, nourishing soup-stock adds water after big fire boils by pig rod bone 450-500 part, matrimony vine 3-4 part, Radix Astragali 0.5-0.7 part, Radix Codonopsis 0.6-0.8 part together with Radix Angelicae Sinensis 0.3-0.5 part, and little fire simmers to be made for 2-3 hour.
Further, garnishes are added when described step 5 eats.
Further, described garnishes are the one or more combination of wax gourd sheet, radish block, bean sprouts, sheep blood, bean curd, Chinese cabbage leaf, the skin of soya-bean milk, caraway, garlic bolt.
Advantageous Effects of the present invention is: fully process mutton in technique, while removing its sheep smell of mutton, fragrance and alimentary health-care function are incorporated in meat, the mutton color cooked is tempting, suffus an exquisite fragrance all around, spicy moderate, tasty in meat, mouth mouth lasting, nutritious and have spleen benefiting and stimulating the appetite, nourishing beauty treatment health care, the garnishes of interpolation are delicious good to eat under the effect of soup juice.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further elaborated.
embodiment 1
A preparation method for carbon pot mutton, its step is as follows:
One, raw material is chosen: comprise following Parts by Ingredients: mutton 2000, vegetable oil 70, green onion 33, ginger 32, anistree 15, Chinese prickly ash 17, fennel seeds 15, chilli 4, cassia bark 4, pot sauce 35, nourishing soup-stock 1700, rice wine 45, dark soy sauce 4, light soy sauce 7, refined salt 25, monosodium glutamate 11, chickens' extract 16, white sugar 3.5, fruit of Chinese wolfberry 4-7, Radix Glycyrrhizae 15-20;
Two, tasty: the mutton after slaughtering is cleaned out, be chopped into bulk, the mutton being chopped into block is put into clear water to soak 100 minutes, clean water of dehematizing, then the ginger of the green onion of mutton and refined salt, light soy sauce, segment, section, the fruit of Chinese wolfberry that minces are soaked together with rice wine, soaking temperature 4 DEG C, soak time 3.5 hours, and every 30 minutes stir once to the mutton soaked, and stir 3 minutes time;
Three, frying: put into vegetable oil in frying pan, little fire is heated to oil heat, put into chilli, anise, Chinese prickly ash, fennel seeds, the green onion of cassia bark and step 2 and Jiang Yiqi to stir-fry out perfume (or spice), and material color is yellow and not black, then continuing to put into ground pot sauce fries fragrant, then the mutton after step 2 process is poured in pot, open big fire and stir-fry 4 minutes;
Four, slaking: the mutton after step 3 frying is put into carbon pot, add nourishing soup-stock, dark soy sauce, white sugar and Radix Glycyrrhizae, after big fire is boiled, little fire is stewed slowly, 48 minutes time;
Five, upper pot: be placed on the wooden carbon stove lighted by the carbon pot in step 4, is spread on the soup juice of pot surface, i.e. edible by sesame.
With parts by weight, described ground pot sauce add after being ground by bright red hot pepper 32 parts refined salt 2.5 parts, five-spice powder 0.6 part and ripe peanut broken 1.5 parts salted, pickle temperature 17 DEG C, salting period 35 hours, this place pot sauce has the taste of fresh peppery micro-acid, contributes to mutton fast tasty and promotes the mouthfeel of meat.
With parts by weight, nourishing soup-stock adds water after big fire boils by pig rod 480 parts, bone, matrimony vine 3.5 parts, the Radix Astragali 0.6 part, Radix Codonopsis 0.7 part together with Radix Angelicae Sinensis 0.4 part, little fire simmers to be made for 2.5 hours, adopt nourishing soup-stock fire, nutritious and have spleen benefiting and stimulating the appetite, nourishing beauty treatment health care.
Described step 5 adds garnishes when eating, and described garnishes are the one or more combination of wax gourd sheet, radish block, bean sprouts, sheep blood, bean curd, Chinese cabbage leaf, the skin of soya-bean milk, caraway, garlic bolt.The kind of garnishes can also be a lot, and main principle is and mutton not restriction or checking relation in five elements.
In step 2, make full use of the sheep smell of mutton of green onion, ginger, rice wine removal mutton, and tasty by long-time low temperature.
This method fully processes mutton in technique, while removing its sheep smell of mutton, fragrance and alimentary health-care function are incorporated in meat, the mutton color cooked is tempting, suffus an exquisite fragrance all around, spicy moderate, tasty in meat, mouth mouth lasting, nutritious and have spleen benefiting and stimulating the appetite, nourishing beauty treatment health care, the garnishes of interpolation are delicious good to eat under the effect of soup juice.
embodiment 2
A preparation method for carbon pot mutton, its step is as follows:
One, raw material is chosen: comprise following Parts by Ingredients: mutton 1800, vegetable oil 60, green onion 30, ginger 28, anistree 12, Chinese prickly ash 15, fennel seeds 13, chilli 3, cassia bark 3, pot sauce 30, nourishing soup-stock 1600, rice wine 40, dark soy sauce 3, light soy sauce 5, refined salt 20, monosodium glutamate 10, chickens' extract 14, white sugar 3, the fruit of Chinese wolfberry 4, Radix Glycyrrhizae 15;
Two, tasty: the mutton after slaughtering is cleaned out, be chopped into bulk, the mutton being chopped into block is put into clear water to soak 80 minutes, clean water of dehematizing, then the ginger of the green onion of mutton and refined salt, light soy sauce, segment, section, the fruit of Chinese wolfberry that minces are soaked together with rice wine, soaking temperature 2 DEG C, soak time 3 hours, and every 30 minutes stir once to the mutton soaked, and stir 2 minutes time;
Three, frying: put into vegetable oil in frying pan, little fire is heated to oil heat, put into chilli, anise, Chinese prickly ash, fennel seeds, the green onion of cassia bark and step 2 and Jiang Yiqi to stir-fry out perfume (or spice), and material color is yellow and not black, then continuing to put into ground pot sauce fries fragrant, then the mutton after step 2 process is poured in pot, open big fire and stir-fry 3 minutes;
Four, slaking: the mutton after step 3 frying is put into carbon pot, add nourishing soup-stock, dark soy sauce, white sugar and Radix Glycyrrhizae, after big fire is boiled, little fire is stewed slowly, 40 minutes time;
Five, upper pot: be placed on the wooden carbon stove lighted by the carbon pot in step 4, is spread on the soup juice of pot surface, i.e. edible by sesame.
With parts by weight, described ground pot sauce add after being ground by bright red hot pepper 30 parts refined salt 2 parts, five-spice powder 0.5 part and ripe peanut broken 1 part salted, pickle temperature 15 DEG C, salting period 40 hours.
With parts by weight, nourishing soup-stock adds water after big fire boils by pig rod 450 parts, bone, matrimony vine 3 parts, the Radix Astragali 0.5 part, Radix Codonopsis 0.6 part together with Radix Angelicae Sinensis 0.3 part, and little fire simmers to be made for 2 hours.
Described step 5 adds garnishes when eating, and described garnishes are the one or more combination of wax gourd sheet, radish block, bean sprouts, sheep blood, bean curd, Chinese cabbage leaf, the skin of soya-bean milk, caraway, garlic bolt.The kind of garnishes can also be a lot, and main principle is and mutton not restriction or checking relation in five elements.
embodiment 3
A preparation method for carbon pot mutton, its step is as follows:
One, raw material is chosen: comprise following Parts by Ingredients: mutton 2200, vegetable oil 80, green onion 35, ginger 35, anistree 18, Chinese prickly ash 20, fennel seeds 16, chilli 5, cassia bark 5, pot sauce 40, nourishing soup-stock 1800, rice wine 50, dark soy sauce 5, light soy sauce 8, refined salt 30, monosodium glutamate 12, chickens' extract 18, white sugar 4, fruit of Chinese wolfberry 4-7, Radix Glycyrrhizae 15-20;
Two, tasty: the mutton after slaughtering is cleaned out, be chopped into bulk, the mutton being chopped into block is put into clear water to soak 120 minutes, clean water of dehematizing, then the ginger of the green onion of mutton and refined salt, light soy sauce, segment, section, the fruit of Chinese wolfberry that minces are soaked together with rice wine, soaking temperature 6 DEG C, soak time 4 hours, and every 30 minutes stir once to the mutton soaked, and stir 4 minutes time;
Three, frying: put into vegetable oil in frying pan, little fire is heated to oil heat, put into chilli, anise, Chinese prickly ash, fennel seeds, the green onion of cassia bark and step 2 and Jiang Yiqi to stir-fry out perfume (or spice), and material color is yellow and not black, then continuing to put into ground pot sauce fries fragrant, then the mutton after step 2 process is poured in pot, open big fire and stir-fry 5 minutes;
Four, slaking: the mutton after step 3 frying is put into carbon pot, add nourishing soup-stock, dark soy sauce, white sugar and Radix Glycyrrhizae, after big fire is boiled, little fire is stewed slowly, 55 minutes time;
Five, upper pot: be placed on the wooden carbon stove lighted by the carbon pot in step 4, is spread on the soup juice of pot surface, i.e. edible by sesame.
With parts by weight, described ground pot sauce add after being ground by bright red hot pepper 35 parts refined salt 3 parts, five-spice powder 0.8 part and ripe peanut broken 2 parts salted, pickle temperature 20 DEG C, salting period 30 hours.
With parts by weight, nourishing soup-stock adds water after big fire boils by pig rod 500 parts, bone, matrimony vine 4 parts, the Radix Astragali 0.7 part, Radix Codonopsis 0.8 part together with Radix Angelicae Sinensis 0.5 part, and little fire simmers to be made for 3 hours.
Described step 5 adds garnishes when eating, and described garnishes are the one or more combination of wax gourd sheet, radish block, bean sprouts, sheep blood, bean curd, Chinese cabbage leaf, the skin of soya-bean milk, caraway, garlic bolt.The kind of garnishes can also be a lot, and main principle is and mutton not restriction or checking relation in five elements.
Although give detailed description and explanation to the specific embodiment of the present invention above; but what should indicate is; we can carry out various equivalence according to conception of the present invention to above-mentioned embodiment and change and amendment; its function produced do not exceed that description contains yet spiritual time, all should within protection scope of the present invention.

Claims (5)

1. a preparation method for carbon pot mutton, is characterized in that, comprises the following steps:
One, raw material is chosen: comprise following Parts by Ingredients: mutton 1800-2200, vegetable oil 60-80, green onion 30-35, ginger 28-35, anistree 12-18, Chinese prickly ash 15-20, fennel seeds 13-16, chilli 3-5, cassia bark 3-5, pot sauce 30-40, nourishing soup-stock 1600-1800, rice wine 40-50, dark soy sauce 3-5, light soy sauce 5-8, refined salt 20-30, monosodium glutamate 10-12, chickens' extract 14-18, white sugar 3-4, fruit of Chinese wolfberry 4-7, Radix Glycyrrhizae 15-20;
Two, tasty: the mutton after slaughtering is cleaned out, be chopped into bulk, the mutton being chopped into block is put into clear water and soaks 80-120 minute, clean water of dehematizing, then the ginger of the green onion of mutton and refined salt, light soy sauce, segment, section, the fruit of Chinese wolfberry that minces are soaked together with rice wine, soaking temperature 2-6 DEG C, soak time 3-4 hour, and every 30 minutes stir once to the mutton soaked, and stir time 2-4 minute;
Three, frying: put into vegetable oil in frying pan, little fire is heated to oil heat, put into chilli, anise, Chinese prickly ash, fennel seeds, the green onion of cassia bark and step 2 and Jiang Yiqi to stir-fry out perfume (or spice), and material color is yellow and not black, then continuing to put into ground pot sauce fries fragrant, then the mutton after step 2 process is poured in pot, open big fire and to stir-fry 3-5 minute;
Four, slaking: the mutton after step 3 frying is put into carbon pot, add nourishing soup-stock, dark soy sauce, white sugar and Radix Glycyrrhizae, after big fire is boiled, little fire is stewed slowly, time 40-55 minute;
Five, upper pot: be placed on the wooden carbon stove lighted by the carbon pot in step 4, is spread on the soup juice of pot surface, i.e. edible by sesame.
2. the preparation method of carbon pot mutton according to claim 1, it is characterized in that: with parts by weight, refined salt 2-3 part, five-spice powder 0.5-0.8 part and ripe peanut broken 1-2 part is added salted after ground pot sauce is ground by bright red hot pepper 30-35 part, pickle temperature 15-20 DEG C, salting period 30-40 hour.
3. the preparation method of carbon pot mutton according to claim 1, it is characterized in that: with parts by weight, nourishing soup-stock adds water after big fire boils by pig rod bone 450-500 part, matrimony vine 3-4 part, Radix Astragali 0.5-0.7 part, Radix Codonopsis 0.6-0.8 part together with Radix Angelicae Sinensis 0.3-0.5 part, and little fire simmers to be made for 2-3 hour.
4. the preparation method of carbon pot mutton according to claim 1, is characterized in that: add garnishes when described step 5 eats.
5. the preparation method of carbon pot mutton according to claim 4, is characterized in that: described garnishes are the one or more combination of wax gourd sheet, radish block, bean sprouts, sheep blood, bean curd, Chinese cabbage leaf, the skin of soya-bean milk, caraway, garlic bolt.
CN201510813947.9A 2015-11-23 2015-11-23 Making method for mutton in carbon pot Withdrawn CN105475856A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105995899A (en) * 2016-05-31 2016-10-12 吴艳 Formula and production technology of bottom material for spring health-care ducks in carbon pots
CN106614290A (en) * 2016-11-15 2017-05-10 秀山县培君餐饮文化有限公司 Tujia flavor mutton preparation method
CN108851023A (en) * 2018-06-12 2018-11-23 泰州市百味仓餐饮管理有限公司 A kind of bean vermicelli culinary art production method

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1462593A (en) * 2002-05-29 2003-12-24 李铮 Method for preparing chafing dish in full sheep
CN101744308A (en) * 2008-12-10 2010-06-23 赵福伟 Method for preparing attach skin mutton hot pot
CN102178219A (en) * 2011-03-17 2011-09-14 杨华刚 Nourishing stewed mutton and making method thereof
CN103315309A (en) * 2012-12-18 2013-09-25 刘东泽 Cooking method of mutton
CN105231301A (en) * 2015-10-10 2016-01-13 桂林市味美园餐饮管理有限公司 Preparation method of quick-fried mutton slices with scallions
CN105394598A (en) * 2015-11-19 2016-03-16 齐艳华 Production method of flavored goat meat pot

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1462593A (en) * 2002-05-29 2003-12-24 李铮 Method for preparing chafing dish in full sheep
CN101744308A (en) * 2008-12-10 2010-06-23 赵福伟 Method for preparing attach skin mutton hot pot
CN102178219A (en) * 2011-03-17 2011-09-14 杨华刚 Nourishing stewed mutton and making method thereof
CN103315309A (en) * 2012-12-18 2013-09-25 刘东泽 Cooking method of mutton
CN105231301A (en) * 2015-10-10 2016-01-13 桂林市味美园餐饮管理有限公司 Preparation method of quick-fried mutton slices with scallions
CN105394598A (en) * 2015-11-19 2016-03-16 齐艳华 Production method of flavored goat meat pot

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105995899A (en) * 2016-05-31 2016-10-12 吴艳 Formula and production technology of bottom material for spring health-care ducks in carbon pots
CN106614290A (en) * 2016-11-15 2017-05-10 秀山县培君餐饮文化有限公司 Tujia flavor mutton preparation method
CN108851023A (en) * 2018-06-12 2018-11-23 泰州市百味仓餐饮管理有限公司 A kind of bean vermicelli culinary art production method

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