CN105558975A - Odor-free mutton soup and manufacturing method thereof - Google Patents
Odor-free mutton soup and manufacturing method thereof Download PDFInfo
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- CN105558975A CN105558975A CN201610013339.4A CN201610013339A CN105558975A CN 105558975 A CN105558975 A CN 105558975A CN 201610013339 A CN201610013339 A CN 201610013339A CN 105558975 A CN105558975 A CN 105558975A
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Abstract
The invention discloses an odor-free mutton soup and a manufacturing method thereof, and relates to the food processing field. The mutton soup is prepared from the following raw materials: water, sheep bones, mutton, lamb caul fat, boiler flavoring, bowl flavoring, and condiments. The manufacturing method comprises the following steps: (1) selecting raw material for later use; (2) washing mutton, cutting mutton into blocks, wherein the length of each block is in a range of 10 to 14 centimeters, the width is in a range of 3.3 to 5.0 centimeters, and the thickness is in a range of 3.3 to 4.3 centimeters, breaking sheep bones, paving the sheep bones on the bottom of a boiler, putting mutton on the sheep bones, adding water until the mutton is submerged by the water, heating the boiler by strong fire until water is boiling, removing the bloody foams, draining the soup, adding clean water, heating the water until the water is boiling, removing the floating foams, adding a proper amount of clean water, heating the water until the water is boiling, removing the floating foams, adding sheep oil, cooking for a while, and removing the floating foams for another time; (3) adding the boiler flavoring and condiments into the boiler, and keeping on heating the boiler by strong fire until the mutton becomes medium well; (4) fishing out the cooked mutton, cutting the mutton into thin slices, and adding bowl flavoring. The formula is scientific, the manufacturing technology is simple, the mutton soup does not contain any chemical additive, and the nutritional needs of people can be satisfied.
Description
Technical field
The present invention relates to food processing technology field, being specifically related to a kind of without having a strong smell, without fishy smell mutton soup and preparation method thereof.
Background technology
Mutton fat, cholesterol level are few compared with beef, pork, be rich in protein, be of high nutritive value, and it is delicious fresh and tender, it, as a kind of food materials raw material, has various eating method, and wherein the eating method of mutton soup is the most general, what current China was the most famous is SHANXIAN sheep meat soup, Shandong, Jianyang of Sichuan's mutton soup, Hailaer, Inner Mongol mutton soup etc., and they are all with delicious and world-famous.
At present, traditional mutton soup nutritional labeling is comprehensive not, flavor substance is more single, insufficient fragrance, and formula is not fixed, the mutton soup local flavor that each department are made is not quite similar, and commercially available mutton soup contains the additive, anticorrisive agent, nitrite, thickener etc. of a large amount of Prof. Du Yucang, not only cannot meet the adequate nutrition needs of people, and be unfavorable for long-term edible.
Summary of the invention
(1) technical problem solved
For the deficiencies in the prior art, the invention provides a kind of without having a strong smell, without fishy smell mutton soup and preparation method thereof.Scientific formulation of the present invention, manufacture craft is simple, and contribute to meeting people's adequate nutrition demand, mutton soup mouthfeel is good, and not containing chemical addition agent composition.
(2) technical scheme
For realizing above object, the present invention is achieved by the following technical programs:
A kind of without having a strong smell, without fishy smell mutton soup, it is characterized in that, be made up of the raw material of following weight portion: 4000 ~ 8000 parts, water, 2000 ~ 3000 parts, sheep bone, 1500 ~ 2500 parts, mutton, lamb caul fat 150 ~ 200 part, pot material 200 ~ 400 part, bowl material 20 ~ 45 parts, condiment 75 ~ 250 parts.
Preferably, described nothing is had a strong smell, is made without the raw material of fishy smell mutton soup by following weight portion: 5000 ~ 7000 parts, water, 2300 ~ 2800 parts, sheep bone, 1800 ~ 2200 parts, mutton, lamb caul fat 160 ~ 180 part, pot material 250 ~ 350 part, bowl material 27 ~ 35 parts, condiment 98 ~ 210 parts.
Preferably, described nothing is had a strong smell, is made without the raw material of fishy smell mutton soup by following weight portion: 6000 parts, water, 2500 parts, sheep bone, 2000 parts, mutton, lamb caul fat 170 part, pot material 300 part, bowl material 30 parts, condiment 160 parts.
Preferably, described sheep bone is sheepshead bone or sheep thigh.
Preferably, described pot material be the root of Dahurain angelica, dried rehamnnia root, return body, break in river, radix achyranthis bidentatae, upper northern stilbene, tsaoko, galingal, cloves, osmanthus seed, dried orange peel, ginger, shallot, anise, Chinese prickly ash, little fennel, nutmeg, more than eight kinds or eight kinds combinations in vanilla.
Preferably, described bowl material is two or more combination of husky benevolence, kaempferia galamga, almond, positive honey, red date, matrimony vine, Gui Tongzhong.
Preferably, described condiment is the mixture of cooking wine, refined salt, white sugar, monosodium glutamate.
Preferably, described nothing is had a strong smell, without the preparation method of fishy smell mutton soup, comprise the following steps:
(1) each component is taken by above-mentioned percentage by weight stand-by;
(2) cleaned by mutton and be cut into long 10 ~ 14 centimetres, wide 3.3 ~ 5.0 centimetres, thick 3.3 ~ 4.3 centimetres block, sheep bone is pounded and is disconnectedly layered on the bottom of a pan, puts mutton above, added water to meat, very hot oven boils, and skims clean blood foam, being drained by soup need not, separately add clear water, boil with very hot oven, skim offscum, add proper amount of clear water, skim offscum again after boiling, sheep oil is put into slightly boil a moment subsequently, then skim an offscum;
(3) pot material and condiment are dropped into successively in pot, continuation very hot oven boils to mutton medium well;
(4) pulling the mutton boiled out, jackscrew is thinly sliced, put into bowl, add bowl material, obtaining without having a strong smell, without fishy smell mutton soup.
(3) beneficial effect
The invention provides a kind of without having a strong smell, without fishy smell mutton soup and preparation method thereof, scientific formulation, manufacture craft is simple, and contribute to meeting people's adequate nutrition demand, mutton soup mouthfeel is good, delicious, eat relief people so enchanted by the scenery as to forget to return, and mutton soup of the present invention is not containing chemical addition agent composition or artificial foods's additive, safety, health, applicable people eat for a long time.
Detailed description of the invention
For making the object of the embodiment of the present invention, technical scheme and advantage clearly, below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, obviously, described embodiment is the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1:
The present embodiment is without having a strong smell, without fishy smell mutton soup, being made up of the raw material of following weight portion: 5000 parts, water, 2300 parts, sheepshead bone, 1800 parts, mutton, lamb caul fat 160 part, pot material (root of Dahurain angelica, dried rehamnnia root, return that body, river are disconnected, radix achyranthis bidentatae, upper northern stilbene, tsaoko, galingal, cloves) 27 parts, 250 part, bowls material (almond, positive honey, red date, matrimony vine), condiment (cooking wine, refined salt, white sugar, monosodium glutamate) 98 parts.
Preparation method, comprises the following steps:
(1) each component is taken by above-mentioned percentage by weight stand-by;
(2) cleaned by mutton and be cut into long 12 centimetres, wide 3.5 centimetres, thick 3.3 centimetres block, sheep bone is pounded and is disconnectedly layered on the bottom of a pan, puts mutton above, added water to meat, very hot oven boils, and skims clean blood foam, being drained by soup need not, separately add clear water, boil with very hot oven, skim offscum, add proper amount of clear water, skim offscum again after boiling, sheep oil is put into slightly boil a moment subsequently, then skim an offscum;
(3) pot material and condiment are dropped into successively in pot, continuation very hot oven boils to mutton medium well;
(4) pulling the mutton boiled out, jackscrew is thinly sliced, put into bowl, add bowl material, obtaining without having a strong smell, without fishy smell mutton soup.
Embodiment 2:
The present embodiment is without having a strong smell, without fishy smell mutton soup, being made up of the raw material of following weight portion: 6000 parts, water, sheep thigh 2500 parts, 2000 parts, mutton, lamb caul fat 170 part, pot material (root of Dahurain angelica, dried rehamnnia root, return that body, river are disconnected, upper northern stilbene, tsaoko, Chinese prickly ash, little fennel, nutmeg) 300 part, bowls material (red date, matrimony vine, Gui Tong, kaempferia galamga) 30 parts, condiment (cooking wine, refined salt, white sugar, monosodium glutamate) 160 parts.
Preparation method, comprises the steps:
(1) each component is taken by above-mentioned percentage by weight stand-by;
(2) cleaned by mutton and be cut into long 13 centimetres, wide 4.5 centimetres, thick 3.5 centimetres block, sheep bone is pounded and is disconnectedly layered on the bottom of a pan, puts mutton above, added water to meat, very hot oven boils, and skims clean blood foam, being drained by soup need not, separately add clear water, boil with very hot oven, skim offscum, add proper amount of clear water, skim offscum again after boiling, sheep oil is put into slightly boil a moment subsequently, then skim an offscum;
(3) pot material and condiment are dropped into successively in pot, continuation very hot oven boils to mutton medium well;
(4) pulling the mutton boiled out, jackscrew is thinly sliced, put into bowl, add bowl material, obtaining without having a strong smell, without fishy smell mutton soup.
Embodiment 3:
The present embodiment is without having a strong smell, without fishy smell mutton soup, being made up of the raw material of following weight portion: 7000 parts, water, 2800 parts, sheep bone, 2200 parts, mutton, lamb caul fat 180 part, pot material (radix achyranthis bidentatae, upper northern stilbene, tsaoko, galingal, cloves, osmanthus seed, dried orange peel, ginger, shallot, anise, Chinese prickly ash, little fennel) 350 part, bowl material (Sha Ren, kaempferia galamga, almond, red date, matrimony vine, osmanthus lead to) 35 parts, condiment (cooking wine, refined salt, white sugar, monosodium glutamate) 210 parts.
Preparation method, comprises the steps:
(1) each component is taken by above-mentioned percentage by weight stand-by;
(2) cleaned by mutton and be cut into long 14 centimetres, wide 5.0 centimetres, thick 4.3 centimetres block, sheep bone is pounded and is disconnectedly layered on the bottom of a pan, puts mutton above, added water to meat, very hot oven boils, and skims clean blood foam, being drained by soup need not, separately add clear water, boil with very hot oven, skim offscum, add proper amount of clear water, skim offscum again after boiling, sheep oil is put into slightly boil a moment subsequently, then skim an offscum;
(3) pot material and condiment are dropped into successively in pot, continuation very hot oven boils to mutton medium well;
(4) pulling the mutton boiled out, jackscrew is thinly sliced, put into bowl, add bowl material, obtaining without having a strong smell, without fishy smell mutton soup.
It should be noted that, in this article, the such as relational terms of first and second grades and so on is only used for an entity or operation to separate with another entity or operating space, and not necessarily requires or imply the relation that there is any this reality between these entities or operation or sequentially.And, term " comprises ", " comprising " or its any other variant are intended to contain comprising of nonexcludability, thus make to comprise the process of a series of key element, method, article or equipment and not only comprise those key elements, but also comprise other key elements clearly do not listed, or also comprise by the intrinsic key element of this process, method, article or equipment.When not more restrictions, the key element limited by statement " comprising ... ", and be not precluded within process, method, article or the equipment comprising described key element and also there is other identical element.
Above embodiment is only in order to illustrate technical scheme of the present invention, be not intended to limit, although with reference to previous embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that: it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature; And these amendments or replacement, do not make the essence of appropriate technical solution depart from the spirit and scope of various embodiments of the present invention technical scheme.
Claims (8)
1. a nothing is had a strong smell, without fishy smell mutton soup, it is characterized in that, be made up of the raw material of following weight portion: 4000 ~ 8000 parts, water, 2000 ~ 3000 parts, sheep bone, 1500 ~ 2500 parts, mutton, lamb caul fat 150 ~ 200 part, pot material 200 ~ 400 part, bowl material 20 ~ 45 parts, condiment 75 ~ 250 parts.
2. nothing according to claim 1 is had a strong smell, without fishy smell mutton soup, it is characterized in that, be made up of the raw material of following weight portion: 5000 ~ 7000 parts, water, 2300 ~ 2800 parts, sheep bone, 1800 ~ 2200 parts, mutton, lamb caul fat 160 ~ 180 part, pot material 250 ~ 350 part, bowl material 27 ~ 35 parts, condiment 98 ~ 210 parts.
3. nothing according to claim 1 is had a strong smell, without fishy smell mutton soup, be it is characterized in that, is made up of the raw material of following weight portion: 6000 parts, water, 2500 parts, sheep bone, 2000 parts, mutton, lamb caul fat 170 part, pot material 300 part, bowl material 30 parts, condiment 160 parts.
4. nothing according to claim 1 is had a strong smell, without fishy smell mutton soup, be it is characterized in that, described sheep bone is sheepshead bone or sheep thigh.
5. nothing according to claim 1 is had a strong smell, without fishy smell mutton soup, it is characterized in that, described pot material is the root of Dahurain angelica, dried rehamnnia root, return body, break in river, radix achyranthis bidentatae, upper northern stilbene, tsaoko, galingal, cloves, osmanthus seed, dried orange peel, ginger, shallot, anise, Chinese prickly ash, little fennel, nutmeg, more than eight kinds or eight kinds combinations in vanilla.
6. nothing according to claim 1 is had a strong smell, without fishy smell mutton soup, be it is characterized in that, described bowl material is two or more combination of husky benevolence, kaempferia galamga, almond, positive honey, red date, matrimony vine, Gui Tongzhong.
7. nothing according to claim 1 is had a strong smell, without fishy smell mutton soup, be it is characterized in that, described condiment is the mixture of cooking wine, refined salt, white sugar, monosodium glutamate.
8. without having a strong smell, without the preparation method of fishy smell mutton soup, comprise the following steps as described in as arbitrary in claim 1 ~ 7:
(1) each component is taken according to percentage by weight stand-by;
(2) cleaned by mutton and be cut into long 10 ~ 14 centimetres, wide 3.3 ~ 5.0 centimetres, thick 3.3 ~ 4.3 centimetres block, sheep bone is pounded and is disconnectedly layered on the bottom of a pan, puts mutton above, added water to meat, very hot oven boils, and skims clean blood foam, being drained by soup need not, separately add clear water, boil with very hot oven, skim offscum, add proper amount of clear water, skim offscum again after boiling, sheep oil is put into slightly boil a moment subsequently, then skim an offscum;
(3) pot material and condiment are dropped into successively in pot, continuation very hot oven boils to mutton medium well;
(4) pulling the mutton boiled out, jackscrew is thinly sliced, put into bowl, add bowl material, obtaining without having a strong smell, without fishy smell mutton soup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610013339.4A CN105558975A (en) | 2016-01-05 | 2016-01-05 | Odor-free mutton soup and manufacturing method thereof |
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| CN201610013339.4A CN105558975A (en) | 2016-01-05 | 2016-01-05 | Odor-free mutton soup and manufacturing method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072289A (en) * | 2016-06-23 | 2016-11-09 | 梅奇 | A kind of manufacture method of low-fat mutton soup |
| CN106072288A (en) * | 2016-06-23 | 2016-11-09 | 梅奇 | A kind of manufacture method of kidney tonifying and vigor nourishing mutton soup |
| CN106072287A (en) * | 2016-06-23 | 2016-11-09 | 梅奇 | A kind of manufacture method of nourishing mutton soup |
| CN106262647A (en) * | 2016-09-30 | 2017-01-04 | 习水县马临肉制品加工厂 | Spice concentrated solution for boiling Carnis caprae seu ovis and preparation method thereof |
| CN106360558A (en) * | 2016-08-30 | 2017-02-01 | 周越 | Ice-brick mutton soup and preparation method thereof |
| CN107373318A (en) * | 2017-08-07 | 2017-11-24 | 宁夏明天实业有限公司民族饭庄分公司 | A kind of diced mutton boils in a covered pot over a slow fire the group of stirring and preparation method thereof |
| CN108402438A (en) * | 2018-03-01 | 2018-08-17 | 安徽省争华羊业集团有限公司 | It is a kind of to stew the material packet used when mutton soup |
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| CN101099584A (en) * | 2007-07-16 | 2008-01-09 | 荆先东 | Method for preparing medicated nourishing mutton pot |
| CN102293397A (en) * | 2011-09-16 | 2011-12-28 | 福建省泉州市安记食品有限公司 | Compound sheepy odor seasoning powder |
| CN102860541A (en) * | 2012-09-07 | 2013-01-09 | 窦桂明 | Method for preparing mutton soup without mutton smells and fishy smells |
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2016
- 2016-01-05 CN CN201610013339.4A patent/CN105558975A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101099584A (en) * | 2007-07-16 | 2008-01-09 | 荆先东 | Method for preparing medicated nourishing mutton pot |
| CN102293397A (en) * | 2011-09-16 | 2011-12-28 | 福建省泉州市安记食品有限公司 | Compound sheepy odor seasoning powder |
| CN102860541A (en) * | 2012-09-07 | 2013-01-09 | 窦桂明 | Method for preparing mutton soup without mutton smells and fishy smells |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072289A (en) * | 2016-06-23 | 2016-11-09 | 梅奇 | A kind of manufacture method of low-fat mutton soup |
| CN106072288A (en) * | 2016-06-23 | 2016-11-09 | 梅奇 | A kind of manufacture method of kidney tonifying and vigor nourishing mutton soup |
| CN106072287A (en) * | 2016-06-23 | 2016-11-09 | 梅奇 | A kind of manufacture method of nourishing mutton soup |
| CN106360558A (en) * | 2016-08-30 | 2017-02-01 | 周越 | Ice-brick mutton soup and preparation method thereof |
| CN106262647A (en) * | 2016-09-30 | 2017-01-04 | 习水县马临肉制品加工厂 | Spice concentrated solution for boiling Carnis caprae seu ovis and preparation method thereof |
| CN107373318A (en) * | 2017-08-07 | 2017-11-24 | 宁夏明天实业有限公司民族饭庄分公司 | A kind of diced mutton boils in a covered pot over a slow fire the group of stirring and preparation method thereof |
| CN108402438A (en) * | 2018-03-01 | 2018-08-17 | 安徽省争华羊业集团有限公司 | It is a kind of to stew the material packet used when mutton soup |
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Application publication date: 20160511 |
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