CN106136062A - A kind of paste soup mutton face - Google Patents
A kind of paste soup mutton face Download PDFInfo
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- CN106136062A CN106136062A CN201610507473.XA CN201610507473A CN106136062A CN 106136062 A CN106136062 A CN 106136062A CN 201610507473 A CN201610507473 A CN 201610507473A CN 106136062 A CN106136062 A CN 106136062A
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- mutton
- soup
- sheep
- paste
- face
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Abstract
The invention discloses and a kind of stick with paste soup mutton face, be prepared as follows and form: (1) takes fresh sheep bone, mutton and lamb caul fat, add shallot, ginger and water to carry out stewing and boil, until after forming the sheep soup of off-white color, sheep soup is got out stand-by, mutton is pulled out, be cut into mutton fourth stand-by；(2) taking wheat flour, adding water after frying, furnishing flour paste is stand-by；(3) mutton fourth is joined Yang Tangzhong, then sheep soup is placed in and carries out boiling at a temperature of 130～150 DEG C, after sheep soup boils, add flour paste, stir, add flavoring, until after being cooked into atherosclerotic, adding handmade noodle, after finally boiling to handmade noodle.The soup mutton face of sticking with paste of the present invention is a kind of novel mutton face, at the bottom of its soup in the pasty state, there is the distinctive fresh fragrance of mutton and the distinctive fragrance of fried flour, and taste is dense, and the handmade noodle that boils is smooth, chewiness, delicious taste, allow people's appetite increase, put on market, there is extraordinary application prospect.
Description
Technical field
The present invention relates to field of food, relate in particular to a kind of paste soup mutton face.
Background technology
Mutton, warm in nature.It can drive chill, can mend again health, to 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 health in postpartum empty loses etc.
Cutting empty shape all has treatment and help effect.
The mutton face making for raw material with mutton, is China's little food common, welcome.The way in existing mutton face
It is: first mutton is stewed and be cooked into soup, then mutton is pulled out, cut into slices, noodles sheep soup is boiled, then the sliced mutton cutting is added
Enter in noodles.
Though this mutton face delicious taste, it is too common, and type is single, therefore, if difference can be developed
The mutton face of type, then will be welcomed by the people.
Content of the invention
The technical problem to be solved is to provide a kind of paste soup mutton face novel, delicious taste.
In order to solve above-mentioned technical problem, the present invention adopts the following technical scheme that a kind of soup mutton face of sticking with paste, by the following method
It is prepared from:
(1) take fresh sheep bone, mutton and lamb caul fat, add shallot, ginger and water to carry out stewing and boil, until forming off-white color
Sheep soup after, sheep soup is got out stand-by, mutton is pulled out, be cut into mutton fourth stand-by；
(2) taking wheat flour, adding water after frying, furnishing flour paste is stand-by；
(3) mutton fourth is joined Yang Tangzhong, then sheep soup is placed in and at a temperature of 130～150 DEG C, carries out boiling, treat sheep
After soup boils, add flour paste, stir, add flavoring, until after being cooked into atherosclerotic, add handmade noodle, extremely finally
After handmade noodle boils.
Further, described lamb caul fat is ground into end in advance.Using this technical scheme, lamb caul fat can be substantially dissolved in
In sheep soup so that sheep soup is more prone to become off-white color, and dense at the bottom of soup, and color and luster allows people slaver.
Further, the weight of sheep bone, mutton, lamb caul fat, shallot, ginger and water described in step (1) than for 1:1.5～
2.0:0.5～0.8:0.03～0.06:0.06～0.08:4～6.Under this proportioning, the sheep soup delicious flavour of gained, and not oily
Greasy, not boring.
Further, the weight of wheat flour and water described in step (2) is than for 1:1～1.2, sheep described in step (3)
Soup is 10～12:1 with the weight ratio of flour paste.Under this proportioning, the paste soup being formed is dense suitably, will not be too dilute, also unlikely
In too thick, handmade noodle boiling under this soup, will not be well-done, strip-breaking rate is less than 0.01, and noodles are smooth, chewiness.
The invention have the benefit that
The soup mutton face of sticking with paste of the present invention is a kind of novel mutton face, has the distinctive fresh perfume (or spice) of mutton at the bottom of its soup in the pasty state
Taste and the distinctive fragrance of fried flour, and taste is dense, and the handmade noodle boiling is smooth, chewiness, delicious taste, makes people's appetite big
Increase, put on market, there is extraordinary application prospect.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described:
The various raw materials that following example are used, as being not specifically noted, are commercially available prod well known in the art.Its
In sheep bone used be gigot bone, mutton is mutton chop meat.
Embodiment 1
A kind of paste soup mutton face, is prepared as follows and forms:
(1) take fresh sheep bone, mutton and lamb caul fat, add shallot, ginger and water to carry out stewing and boil, until forming off-white color
Sheep soup after, sheep soup is got out stand-by, mutton is pulled out, be cut into mutton fourth stand-by, wherein lamb caul fat is ground into end, sheep in advance
The weight of bone, mutton, lamb caul fat, shallot, ginger and water is than for 1:2.0:0.8:0.06:0.08:6；
(2) taking wheat flour, adding water after frying, furnishing flour paste is stand-by, and wherein the weight ratio of wheat flour and water is
1:1.2；
(3) mutton fourth is joined Yang Tangzhong, then sheep soup is placed in and at a temperature of 150 DEG C, carries out boiling, treat that sheep soup boils
After boiling, adding flour paste, the weight of sheep soup and flour paste ratio for 12:1, stirs, adds flavoring, until being cooked into atherosclerotic
After, add handmade noodle, after finally boiling to handmade noodle.
Embodiment 2
A kind of paste soup mutton face, is prepared as follows and forms:
(1) take fresh sheep bone, mutton and lamb caul fat, add shallot, ginger and water to carry out stewing and boil, until forming off-white color
Sheep soup after, sheep soup is got out stand-by, mutton is pulled out, be cut into mutton fourth stand-by, wherein lamb caul fat is ground into end, sheep in advance
The weight of bone, mutton, lamb caul fat, shallot, ginger and water is than for 1:1.7:0.6:0.05:0.07:5；
(2) taking wheat flour, adding water after frying, furnishing flour paste is stand-by, and wherein the weight ratio of wheat flour and water is
1:1.1；
(3) mutton fourth is joined Yang Tangzhong, then sheep soup is placed in and at a temperature of 140 DEG C, carries out boiling, treat that sheep soup boils
After boiling, adding flour paste, the weight of sheep soup and flour paste ratio for 11:1, stirs, adds flavoring, until being cooked into atherosclerotic
After, add handmade noodle, after finally boiling to handmade noodle.
Embodiment 3
A kind of paste soup mutton face, is prepared as follows and forms:
(1) take fresh sheep bone, mutton and lamb caul fat, add shallot, ginger and water to carry out stewing and boil, until forming off-white color
Sheep soup after, sheep soup is got out stand-by, mutton is pulled out, be cut into mutton fourth stand-by, wherein lamb caul fat is ground into end, sheep in advance
The weight of bone, mutton, lamb caul fat, shallot, ginger and water is than for 1:1.5:0.5:0.03:0.06:4；
(2) taking wheat flour, adding water after frying, furnishing flour paste is stand-by, and wherein the weight ratio of wheat flour and water is
1:1；
(3) mutton fourth is joined Yang Tangzhong, then sheep soup is placed in and at a temperature of 130 DEG C, carries out boiling, treat that sheep soup boils
After boiling, adding flour paste, the weight of sheep soup and flour paste ratio for 10:1, stirs, adds flavoring, until being cooked into atherosclerotic
After, add handmade noodle, after finally boiling to handmade noodle.
The flavoring that above-described embodiment is added is added according to the difference of individual's taste, is not particularly limited.But,
The present invention can not add condiments or the flavoring of fennel class, otherwise can destroy the chewiness sense of noodles；In above-described embodiment, step
(3) in, the addition of handmade noodle is less than the 30% of sheep soup weight, otherwise easily well-done, affects mouthfeel, and the addition of mutton fourth is not
Exceed the 10% of sheep soup weight, otherwise can affect the mouthfeel of handmade noodle equally.
Should be understood example as herein described and embodiment only for explanation, those skilled in the art can make according to it
Various modifications or change, in the case of without departing from spirit of the invention, broadly fall into protection scope of the present invention.
Claims (4)
1. stick with paste soup mutton face for one kind, it is characterised in that be prepared as follows and form:
(1) take fresh sheep bone, mutton and lamb caul fat, add shallot, ginger and water to carry out stewing and boil, until forming the sheep of off-white color
Sheep soup is got out stand-by, pulls mutton out by Tang Hou, is cut into mutton fourth stand-by；
(2) taking wheat flour, adding water after frying, furnishing flour paste is stand-by；
(3) mutton fourth is joined Yang Tangzhong, then sheep soup is placed in and at a temperature of 130～150 DEG C, carries out boiling, treat that sheep soup boils
After boiling, adding flour paste, stir, add flavoring, until after being cooked into atherosclerotic, adding handmade noodle, finally rolling to hand
After face is boiled.
2. paste soup mutton face as claimed in claim 1, it is characterised in that: described lamb caul fat is ground into end in advance.
3. paste soup mutton face as claimed in claim 1 or 2, it is characterised in that: sheep bone, mutton, sheep plate described in step (1)
The weight of oil, shallot, ginger and water is than for 1:1.5～2.0:0.5～0.8:0.03～0.06:0.06～0.08:4～6.
4. paste soup mutton face as claimed in claim 1 or 2, it is characterised in that: the weight of wheat flour and water described in step (2)
Amount ratio is 1:1～1.2, and sheep soup described in step (3) is 10～12:1 with the weight ratio of flour paste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610507473.XA CN106136062A (en) | 2016-06-29 | 2016-06-29 | A kind of paste soup mutton face |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610507473.XA CN106136062A (en) | 2016-06-29 | 2016-06-29 | A kind of paste soup mutton face |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106136062A true CN106136062A (en) | 2016-11-23 |
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| CN201610507473.XA Pending CN106136062A (en) | 2016-06-29 | 2016-06-29 | A kind of paste soup mutton face |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518344A (en) * | 2009-03-23 | 2009-09-02 | 朱明华 | Calcium supplement instant original soup mutton |
| CN102113688A (en) * | 2010-12-06 | 2011-07-06 | 叶县伊帆清真食品有限公司 | Muslim mutton soup stock and production process thereof |
| CN103750155A (en) * | 2013-12-31 | 2014-04-30 | 苏州市吴中区藏书和顺羊肉馆 | Mutton shred noodles and cooking and production method thereof |
| CN105595194A (en) * | 2015-12-17 | 2016-05-25 | 陈伟明 | Making method of mutton with rice noodles |
-
2016
- 2016-06-29 CN CN201610507473.XA patent/CN106136062A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518344A (en) * | 2009-03-23 | 2009-09-02 | 朱明华 | Calcium supplement instant original soup mutton |
| CN102113688A (en) * | 2010-12-06 | 2011-07-06 | 叶县伊帆清真食品有限公司 | Muslim mutton soup stock and production process thereof |
| CN103750155A (en) * | 2013-12-31 | 2014-04-30 | 苏州市吴中区藏书和顺羊肉馆 | Mutton shred noodles and cooking and production method thereof |
| CN105595194A (en) * | 2015-12-17 | 2016-05-25 | 陈伟明 | Making method of mutton with rice noodles |
Non-Patent Citations (2)
| Title |
|---|
| XMDGZ: "《【羊肉糊汤面 】_羊肉糊汤面_怎么做_家常做法_做法大全-大众养生网》", 26 March 2015 * |
| 黄河水: "《羊肉糊汤面的做法,羊肉糊汤面怎么做好吃,羊肉糊汤面的家常做法_黄河水_好豆网》", 17 June 2014 * |
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Application publication date: 20161123 |