CN107751920A - A kind of preparation method of full sheep soup - Google Patents
A kind of preparation method of full sheep soup Download PDFInfo
- Publication number
- CN107751920A CN107751920A CN201711004961.XA CN201711004961A CN107751920A CN 107751920 A CN107751920 A CN 107751920A CN 201711004961 A CN201711004961 A CN 201711004961A CN 107751920 A CN107751920 A CN 107751920A
- Authority
- CN
- China
- Prior art keywords
- sheep
- grams
- mutton
- preparation
- bone
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of preparation method of full sheep soup, comprise the following steps：(1) an at least high-quality full sheep is taken, mutton is separated with sheep bone, mutton is divided into fritter, and sheep bone knock fritter, which is put into water, to be soaked, and sheepshead is rived from centre and takes out sheep brain, sheep brain is individually cooked with clear water, sheep tripe removes inner membrance later with 60 degree or so of having one's hair waved, opens clean by sheep is anxious, sheep tripe, sheep lung are cleaned standby, sheep intestines are cleaned after being quick-boiled with boiling water, are tied up standby；(2) cold water is put into cauldron, the sheep bone of wash clean is put into, is boiled by fire, skim offscum, adds the mutton of wash clean, whole sheep are unloaded goods, after pot is opened, offscum to the greatest extent is skimmed, adds flavor pack and boil；(3) flavouring box is prepared；The Yang Tangzuo that the present invention makes is boiled meticulously with various eatable Chinese medicines materials, fresh without having a strong smell, special taste, and preparation method is unique, integrates cuisines, nutrition, health care.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of preparation method of full sheep soup.
Background technology
The warm-natured heat of mutton, tonifying Qi enriching yin, warm middle qi-restoratives, the strong power of appetizing,《Compendium of Materia Medica》It is referred to as that complement is positive, beneficial vim and vigour
Warm tonic.Mutton is containing protein, fat, carbohydrate, vitamin B l, vitamin B2, niacin, calcium, phosphorus, iron etc..
Its warm-natured taste is first, warming spleen and stomach for dispelling cold, changes stagnant, strong gland QI invigorating, and warming and invigorating kidney Yang is thin to treatment consumptive disease win, and agalactia has certain effect,
Sheep soup turns into receives guests good merchantable brand, however, in the market it is common the more ways of sheep soup it is coarse, taste is bad.
The content of the invention
To solve the above problems, the present invention provides a kind of preparation method of full sheep soup, present invention science when making sheep soup
A variety of Chinese herbal medicine condiment are added, special taste, preparation method is unique, integrates cuisines, nutrition, health care.
To achieve the above object, the present invention uses following technological means：
The present invention provides a kind of preparation method of full sheep soup, comprises the following steps：
(1) an at least high-quality full sheep is taken, the full sheep includes sheepshead, sheep tripe, sheep liver, sheep lung, sheep intestines, the sheep heart, by sheep
Meat is separated with sheep bone, and mutton is divided into fritter, and sheep bone knock fritter, which is put into water, to be soaked, and sheepshead is rived from centre and takes out sheep
Brain, sheep brain are individually cooked with clear water, and sheep tripe removes inner membrance later with 60 degree or so of having one's hair waved, open clean, sheep tripe, sheep by sheep is anxious
Lung clean it is standby, sheep intestines quick-boiled with boiling water after clean, tie up standby；
(2) cold water is put into cauldron, the sheep bone of wash clean is put into, is boiled by fire, skim offscum, adds the sheep of wash clean
Meat, whole sheep are unloaded goods, and after pot is opened, are skimmed offscum to the greatest extent, are added flavor pack and boil；
The flavor pack is by following weight than making：Specifically include, 15-20 grams of cassia bark, 0.5-0.6 grams of mountain naphthalene, Chinese prickly ash 45-
50 grams, 23-25 grams of lemongrass, 1.5-2 grams of galingal, 16-20 grams of fennel seeds, 0.5-0.8 grams of cloves, 15-18 grams of nutmeg, spiceleaf 15-
18 grams, 45-50 grams of Radix Angelicae Sinensis, 20-25 grams of Radix Codonopsis, 0.5-0.8 grams of radix glycyrrhizae, 10-12 grams of the root of Dahurain angelica, 40-70 grams of aniseed, the processing of each condiment
Into powder, take and add flavor pack in mutton ratio in right amount, be put into mutton pot；When mutton is medium well, salt compounded of iodine is put into, treats sheep
Meat, sheep unload goods it is ripe after, pull out and cool, while the sheep bone in the bottom of a pan is pulled out, the sheep bone that cleaned with a pointed instrument after cool meat, rejoin in pot and boil,
Cool good mutton, sheep are unloaded goods the small pieces cut and be of moderate size, are put into jorum, the long-used soup boiled in pot is poured into bowl；
(3) flavouring box is prepared, includes salt compounded of iodine, taste substance, pepper powder, cumin powder, caraway, vinegar bottle, chilli oil in flavouring box.
Further, the sheep bone is reusable 2-3 times.
Further, the preparation method of chilli oil includes in the step (3), takes sheep oil to be put into pot and heats, and adds peppery
Green pepper is broken, fries, and the duration and degree of heating is moderate.
Further, the fritter that mutton is divided into step (1) is 1-2 jin.
Beneficial effects of the present invention：
The Yang Tangzuo that the present invention makes is boiled meticulously with various eatable Chinese medicines materials, fresh without having a strong smell, fragrant and oiliness, and water and milk is handed over
Melt, color and taste is various, there is a nourishment for vitality, brain tonic body-building, warming stomach for dispelling cold, and the effect of benefiting qi and nourishing blood, special taste, preparation method is only
Spy, integrate cuisines, nutrition, health care.
Embodiment
With reference to specific embodiment, the present invention will be further described.
Embodiment 1：The present embodiment provides a kind of preparation method of full sheep soup, comprises the following steps：
(1) an at least high-quality full sheep is taken, the full sheep includes sheepshead, sheep tripe, sheep liver, sheep lung, sheep intestines, the sheep heart, by sheep
Meat is separated with sheep bone, and mutton is divided into fritter, and sheep bone knock fritter, which is put into water, to be soaked, and sheepshead is rived from centre and takes out sheep
Brain, sheep brain are individually cooked with clear water, and sheep tripe removes inner membrance later with 60 degree or so of having one's hair waved, open clean, sheep tripe, sheep by sheep is anxious
Lung clean it is standby, sheep intestines quick-boiled with boiling water after clean, tie up standby；
(2) cold water is put into cauldron, the sheep bone of wash clean is put into, is boiled by fire, skim offscum, adds the sheep of wash clean
Meat, whole sheep are unloaded goods, and after pot is opened, are skimmed offscum to the greatest extent, are added flavor pack and boil；
The flavor pack is by following weight than making：Specifically include, 15-20 grams of cassia bark, 0.5-0.6 grams of mountain naphthalene, Chinese prickly ash 45-
50 grams, 23-25 grams of lemongrass, 1.5-2 grams of galingal, 16-20 grams of fennel seeds, 0.5-0.8 grams of cloves, 15-18 grams of nutmeg, spiceleaf 15-
18 grams, 45-50 grams of Radix Angelicae Sinensis, 20-25 grams of Radix Codonopsis, 0.5-0.8 grams of radix glycyrrhizae, 10-12 grams of the root of Dahurain angelica, 40-70 grams of aniseed, the processing of each condiment
Into powder, take and add flavor pack in mutton ratio in right amount, be put into mutton pot；When mutton is medium well, salt compounded of iodine is put into, treats sheep
Meat, sheep unload goods it is ripe after, pull out and cool, while the sheep bone in the bottom of a pan is pulled out, the sheep bone that cleaned with a pointed instrument after cool meat, rejoin in pot and boil,
Cool good mutton, sheep are unloaded goods the small pieces cut and be of moderate size, are put into jorum, the long-used soup boiled in pot is poured into bowl；
(3) flavouring box is prepared, includes salt compounded of iodine, taste substance, pepper powder, cumin powder, caraway, vinegar bottle, chilli oil in flavouring box.
Further, the sheep bone is reusable 2-3 times.
Further, the preparation method of chilli oil includes in the step (3), takes sheep oil to be put into pot and heats, and adds peppery
Green pepper is broken, fries, and the duration and degree of heating is moderate.
Further, the fritter that mutton is divided into step (1) is 1-2 jin.
The Yang Tangzuo that the present invention makes is boiled meticulously with various eatable Chinese medicines materials, fresh without having a strong smell, fragrant and oiliness, and water and milk is handed over
Melt, color and taste is various, there is a nourishment for vitality, brain tonic body-building, warming stomach for dispelling cold, and the effect of benefiting qi and nourishing blood, special taste, preparation method is only
Spy, integrate cuisines, nutrition, health care.
Claims (4)
1. a kind of preparation method of full sheep soup, it is characterised in that comprise the following steps：
(1) take an at least high-quality full sheep, the full sheep includes sheepshead, sheep tripe, sheep liver, sheep lung, sheep intestines, the sheep heart, by mutton with
Sheep bone is separated, and mutton is divided into fritter, and sheep bone knock fritter, which is put into water, to be soaked, and sheepshead is rived from centre and takes out sheep brain, sheep
Brain is individually cooked with clear water, and sheep tripe removes inner membrance later with 60 degree or so of having one's hair waved, opens clean by sheep is anxious, sheep tripe, sheep lung are washed
Net standby, sheep intestines are cleaned after being quick-boiled with boiling water, are tied up standby；
(2) cold water is put into cauldron, the sheep bone of wash clean is put into, is boiled by fire, skim offscum, adds the mutton, complete of wash clean
Sheep is unloaded goods in portion,
After pot is opened, offscum to the greatest extent is skimmed, flavor pack is added and boils；
The flavor pack is by following weight than making：Specifically include, 15-20 grams of cassia bark, 0.5-0.6 grams of mountain naphthalene, Chinese prickly ash 45-50
Gram, 23-25 grams of lemongrass, 1.5-2 grams of galingal, 16-20 grams of fennel seeds, 0.5-0.8 grams of cloves, 15-18 grams of nutmeg, spiceleaf 15-18
Gram, 45-50 grams of Radix Angelicae Sinensis, 20-25 grams of Radix Codonopsis, 0.5-0.8 grams of radix glycyrrhizae, 10-12 grams of the root of Dahurain angelica, 40-70 grams of aniseed, each condiment is processed into
Powder, take and add flavor pack in mutton ratio in right amount, be put into mutton pot；When mutton is medium well, be put into salt compounded of iodine, treat mutton,
Sheep unload goods it is ripe after, pull out and cool, while the sheep bone in the bottom of a pan is pulled out, the sheep bone that cleaned with a pointed instrument after cool meat, rejoin in pot and boil, will be cool
Good mutton, sheep are unloaded goods the small pieces cut and be of moderate size, and are put into jorum, the long-used soup boiled in pot is poured into bowl；
(3) flavouring box is prepared, includes salt compounded of iodine, taste substance, pepper powder, cumin powder, caraway, vinegar bottle, chilli oil in flavouring box.
A kind of 2. preparation method of full sheep soup according to right wants 1, it is characterised in that the reusable 2-3 of sheep bone
It is secondary.
A kind of 3. preparation method of full sheep soup according to right wants 1, it is characterised in that chilli oil in the step (3)
Preparation method includes, and takes sheep oil to be put into pot and heats, and addition capsicum is broken, fries, the duration and degree of heating is moderate.
4. the preparation method of a kind of full sheep soup according to right wants 1, it is characterised in that mutton is divided into step (1)
Fritter is 1-2 jin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711004961.XA CN107751920A (en) | 2017-10-25 | 2017-10-25 | A kind of preparation method of full sheep soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711004961.XA CN107751920A (en) | 2017-10-25 | 2017-10-25 | A kind of preparation method of full sheep soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107751920A true CN107751920A (en) | 2018-03-06 |
Family
ID=61271381
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711004961.XA Pending CN107751920A (en) | 2017-10-25 | 2017-10-25 | A kind of preparation method of full sheep soup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107751920A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109288009A (en) * | 2018-09-30 | 2019-02-01 | 温霞虹 | A kind of preparation method of fast food Chinese herbal medicine nourishing sheep soup |
| CN109907275A (en) * | 2019-02-02 | 2019-06-21 | 赵丽秋 | Muscle favores with stewed noodles bone soup and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1279914A (en) * | 2000-07-10 | 2001-01-17 | 景玉海 | instant mutton soup |
| JP2004261094A (en) * | 2003-03-03 | 2004-09-24 | Clean Life Kk | Method for producing goat-based soup |
| CN1703982A (en) * | 2004-05-28 | 2005-12-07 | 吕鹏 | Shan county mutton soup and its industrial production method |
| CN104323353A (en) * | 2014-10-14 | 2015-02-04 | 北京翠明庄宾馆 | Goat soup and making method thereof |
| CN106722636A (en) * | 2016-11-21 | 2017-05-31 | 毕得阳 | A kind of genuine sheep soup formula and its manufacture craft |
| CN106962865A (en) * | 2017-03-24 | 2017-07-21 | 山东山琦知识产权运营管理有限公司 | A kind of health, the manufacture craft of the mutton soup of without smelling of mutton |
-
2017
- 2017-10-25 CN CN201711004961.XA patent/CN107751920A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1279914A (en) * | 2000-07-10 | 2001-01-17 | 景玉海 | instant mutton soup |
| JP2004261094A (en) * | 2003-03-03 | 2004-09-24 | Clean Life Kk | Method for producing goat-based soup |
| CN1703982A (en) * | 2004-05-28 | 2005-12-07 | 吕鹏 | Shan county mutton soup and its industrial production method |
| CN104323353A (en) * | 2014-10-14 | 2015-02-04 | 北京翠明庄宾馆 | Goat soup and making method thereof |
| CN106722636A (en) * | 2016-11-21 | 2017-05-31 | 毕得阳 | A kind of genuine sheep soup formula and its manufacture craft |
| CN106962865A (en) * | 2017-03-24 | 2017-07-21 | 山东山琦知识产权运营管理有限公司 | A kind of health, the manufacture craft of the mutton soup of without smelling of mutton |
Non-Patent Citations (2)
| Title |
|---|
| 山东省沂蒙文化研究会: "《沂蒙文化研究.第1辑》", 31 August 2015, 山东人民出版社 * |
| 汪明等: "《中华名优风味小吃》", 31 January 2002, 山东科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109288009A (en) * | 2018-09-30 | 2019-02-01 | 温霞虹 | A kind of preparation method of fast food Chinese herbal medicine nourishing sheep soup |
| CN109907275A (en) * | 2019-02-02 | 2019-06-21 | 赵丽秋 | Muscle favores with stewed noodles bone soup and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101331352B1 (en) | Ginseng chicken broth inculding scorched part of mung beans and method of making the same | |
| CN103445241A (en) | Kidney tonifying and vigor nourishing mutton soup and preparation method thereof | |
| CN111588017A (en) | Marinating material and method for marinating food | |
| CN103380825A (en) | Health-care braised dried bean curd and preparation method thereof | |
| CN106962865A (en) | A kind of health, the manufacture craft of the mutton soup of without smelling of mutton | |
| CN104957283B (en) | Litsea pungens chili oil and preparation method thereof | |
| CN107751920A (en) | A kind of preparation method of full sheep soup | |
| CN105595212A (en) | Production method of sauced duck legs | |
| CN105747122A (en) | Mutton eaten with hands and preparation method thereof | |
| KR20110011130A (en) | Anufacturing method for roast five grain samgyetang | |
| CN102326731B (en) | Method for making moon cake stuffing | |
| CN102028235B (en) | Diced mutton product and production method thereof | |
| CN108201072A (en) | A kind of packed mutton preparation method for being used to boil mutton soup | |
| CN106473006A (en) | A kind of manufacture method of dried mutton | |
| CN104286837B (en) | Resisting kinetic fatigue nutrient combo and preparation method thereof | |
| CN106107589A (en) | The preparation technology of squab | |
| KR20130027108A (en) | The manufacturing method of yakseon gruel mainly containing cattle's rumen and glutinous rice | |
| CN105595211A (en) | Production method of sauced duck gizzards | |
| CN104323190B (en) | A kind of Tricholoma matsutake (lto et lmai) Singer spicy complete feed of sauerkraut beef and mutton | |
| CN107114706A (en) | A kind of preparation method of dried orange peel jerky | |
| CN108112889A (en) | A kind of production method of spiced pork leg | |
| CN105995701A (en) | Healthcare flavoring dried ballonflower | |
| CN108338331B (en) | Processing method of Sichuan white rabbit meat | |
| CN104957271A (en) | Production method of flavored spicy bean cheeses | |
| CN105146461A (en) | Heat clearing shabu-shabu material |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180306 |