CN107927597A - A kind of sheep soup and preparation method thereof - Google Patents
A kind of sheep soup and preparation method thereof Download PDFInfo
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- CN107927597A CN107927597A CN201711398505.8A CN201711398505A CN107927597A CN 107927597 A CN107927597 A CN 107927597A CN 201711398505 A CN201711398505 A CN 201711398505A CN 107927597 A CN107927597 A CN 107927597A
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- sheep
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- 241001494479 Pecora Species 0.000 title claims abstract description 65
- 235000014347 soups Nutrition 0.000 title claims abstract description 62
- 238000002360 preparation method Methods 0.000 title abstract description 8
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000013599 spices Nutrition 0.000 claims abstract description 11
- 240000002234 Allium sativum Species 0.000 claims abstract description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 10
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 10
- 239000009636 Huang Qi Substances 0.000 claims abstract description 10
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 10
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 10
- 235000004611 garlic Nutrition 0.000 claims abstract description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 239000008159 sesame oil Substances 0.000 claims abstract description 10
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 10
- 240000000467 Carum carvi Species 0.000 claims abstract description 9
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 9
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 9
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 9
- 244000061520 Angelica archangelica Species 0.000 claims abstract description 8
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 8
- 239000003921 oil Substances 0.000 claims abstract description 7
- 235000019198 oils Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 9
- 239000010935 stainless steel Substances 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000006260 foam Substances 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- -1 tsaoko Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000020995 raw meat Nutrition 0.000 abstract description 5
- 239000002304 perfume Substances 0.000 abstract description 4
- 230000002159 abnormal effect Effects 0.000 abstract description 3
- 230000000644 propagated effect Effects 0.000 abstract description 3
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
- 238000009472 formulation Methods 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 description 4
- 230000007812 deficiency Effects 0.000 description 3
- 241000213006 Angelica dahurica Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 206010006458 Bronchitis chronic Diseases 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241001416149 Ovis ammon Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 208000007451 chronic bronchitis Diseases 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 201000001881 impotence Diseases 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to diet formulation technical field, and a kind of sheep soup is disclosed, include the raw material of following parts by weight proportioning：Mutton 2.5kg, fresh sheep bone 1.25kg, half a lifetime sheep oil 0.4kg, tsaoko 5g, radix astragali 10g, galingal 3g, root of Dahurain angelica 9.5g, cassia bark 15g, Chinese prickly ash 10g, net big Bulbus Allii Fistulosi 4.5g, salt 5g, monosodium glutamate 6g, cloves 10g, garlic sprouts seedling end 6g, caraway end 6g, sesame oil 6g and spice water 15g.The sheep soup and preparation method thereof, pass through tsaoko, radix astragali, galingal, the root of Dahurain angelica, cassia bark, Chinese prickly ash, net big Bulbus Allii Fistulosi, monosodium glutamate and the addition of cloves, so that the smell of mutton of sheep soup is removed, and add the delicate flavour of sheep soup, the addition at caraway end, garlic sprouts seedling end and sesame oil is so that the flavour of sheep soup is more delicious, it is fat but not greasy, raw meat is not had a strong smell, abnormal fresh perfume (or spice), so that can not accept the people of mutton smell of mutton originally can also eat, eaten so that the sheep soup is more suitable for different crowds, enhance the propagated of sheep soup, increase the sales volume of sheep soup.
Description
Technical field
The present invention relates to diet formulation technical field, is specially a kind of sheep soup and preparation method thereof.
Background technology
Mutton, warm-natured, mutton has point of chevon, meat of a sheep, mountain sheep meat, and ancient times mutton is referred to as black-ewe meat, billy goat meat, castrated ram's meat,
It can drive chill and mend body, to general cough due to wind-cold evil, chronic bronchitis, cold of insufficiency type asthma, deficiency of the kidney impotence, belly crymodynia,
Physically weak cold, soreness and weakness of waist and knees, lean and haggard, qi-blood deficiency, after being ill or empty all the empty shapes such as lose of postpartum body have treatment and benefit
Beneficial effect, being most appropriate to winter eats, therefore is referred to as winter tonic, welcomed by the people.
Since mutton has one unpleasant sheep to have a strong smell strange taste, therefore treated coldly by some people, and have on the market now
Many sheep soup, but due in sheep soup sheep smell of mutton cause many people beyond affordability, have impact on the sales volume of sheep soup.
The content of the invention
(1) technical problem solved
In view of the deficiencies of the prior art, the present invention provides a kind of sheep soup and preparation method thereof, possess delicious flavour, not raw meat
The advantages that not having a strong smell, solves the problems, such as that Yang Tangzhong has the sheep smell of mutton rushed very much.
(2) technical solution
To realize above-mentioned delicious flavour, raw meat is not had a strong smell purpose, and the present invention provides following technical solution：A kind of sheep soup, including
The raw material of following parts by weight proportioning：It is mutton 2.5kg, fresh sheep bone 1.25kg, half a lifetime sheep oil 0.4kg, tsaoko 5g, radix astragali 10g, good
Ginger 3g, root of Dahurain angelica 9.5g, cassia bark 15g, Chinese prickly ash 10g, net big Bulbus Allii Fistulosi 4.5g, salt 5g, monosodium glutamate 6g, cloves 10g, garlic sprouts seedling end 6g, perfume (or spice)
Dish end 6g, sesame oil 6g and spice water 15g.
Preferably, the mutton chooses high-quality fresh grassland and picks a bone sheep.
Preferably, the fresh sheep bone chooses high-quality grassland gigot bone.
Another technical problem to be solved by the present invention is that providing a kind of production method of sheep soup, comprise the following steps：
A soaks high-quality grassland gigot bone into the water, soaking time 3h, and the gigot bone cut-out after immersion is put into pot
In, add mutton and water, big fire heating；
B skims the blood foam on soup upper strata after soup in pot is boiled, sequentially adds half a lifetime sheep oil, tsaoko, radix astragali, galingal, white
The root of Dahurian angelica, cassia bark, Chinese prickly ash, net big Bulbus Allii Fistulosi, salt, monosodium glutamate, cloves and spice water are put into soup, add water, small fire heating 1h, by Tang Bai and meat
Take out, cool, it is spare；
C ladles out soup 1/3rd from slaughterhouse, pours into stainless-steel pan, gives over to and converts soup use, stainless-steel pan is heated, small fire is protected
Hold soup boiling；
D will be cooled in B after mutton stripping and slicing, be put into bowl, sheep soup got out from stainless-steel pan and is poured into bowl；
E successively pours into caraway end, garlic sprouts seedling end and sesame oil in bowl, that is, sheep soup is made.
(3) beneficial effect
Compared with prior art, the present invention provides a kind of sheep soup and preparation method thereof, possesses following beneficial effect：
The sheep soup and preparation method thereof, by tsaoko, radix astragali, galingal, the root of Dahurain angelica, cassia bark, Chinese prickly ash, net big Bulbus Allii Fistulosi, monosodium glutamate and
The addition of cloves so that the smell of mutton of sheep soup is removed, and adds the delicate flavour of sheep soup, caraway end, garlic sprouts seedling end and sesame oil
Addition so that the flavour of sheep soup is more delicious, fat but not greasy, raw meat is not had a strong smell, abnormal fresh perfume (or spice) so that can not accept mutton originally
The people of smell of mutton can also eat so that the sheep soup is more suitable for different crowds and eats, and enhances the propagated of sheep soup, increases sheep soup
Sales volume.
Embodiment
Below in conjunction with the embodiment of the present invention, the technical solution in the embodiment of the present invention is clearly and completely retouched
State, it is clear that described embodiment is only part of the embodiment of the present invention, instead of all the embodiments.Based on the present invention
In embodiment, the every other implementation that those of ordinary skill in the art are obtained without making creative work
Example, belongs to the scope of protection of the invention.
A kind of sheep soup, includes the raw material of following parts by weight proportioning：Mutton 2.5kg, fresh sheep bone 1.25kg, half a lifetime sheep oil
0.4kg, tsaoko 5g, radix astragali 10g, galingal 3g, root of Dahurain angelica 9.5g, cassia bark 15g, Chinese prickly ash 10g, net big Bulbus Allii Fistulosi 4.5g, salt 5g, monosodium glutamate
6g, cloves 10g, garlic sprouts seedling end 6g, caraway end 6g, sesame oil 6g and spice water 15g.
Wherein, mutton chooses high-quality fresh grassland and picks a bone sheep.
Wherein, fresh sheep bone chooses high-quality grassland gigot bone.
Another technical problem to be solved by the present invention is that providing a kind of production method of sheep soup, comprise the following steps：
A soaks high-quality grassland gigot bone into the water, soaking time 3h, and the gigot bone cut-out after immersion is put into pot
In, add mutton and water, big fire heating；
B skims the blood foam on soup upper strata after soup in pot is boiled, sequentially adds half a lifetime sheep oil, tsaoko, radix astragali, galingal, white
The root of Dahurian angelica, cassia bark, Chinese prickly ash, net big Bulbus Allii Fistulosi, salt, monosodium glutamate, cloves and spice water are put into soup, add water, small fire heating 1h, by Tang Bai and meat
Take out, cool, it is spare；
C ladles out soup 1/3rd from slaughterhouse, pours into stainless-steel pan, gives over to and converts soup use, stainless-steel pan is heated, small fire is protected
Hold soup boiling；
D will be cooled in B after mutton stripping and slicing, be put into bowl, sheep soup got out from stainless-steel pan and is poured into bowl；
E successively pours into caraway end, garlic sprouts seedling end and sesame oil in bowl, that is, sheep soup is made.
The beneficial effects of the invention are as follows：The sheep soup and preparation method thereof, passes through tsaoko, radix astragali, galingal, the root of Dahurain angelica, cassia bark, flower
Green pepper, net big Bulbus Allii Fistulosi, monosodium glutamate and the addition of cloves so that the smell of mutton of sheep soup is removed, and adds the delicate flavour of sheep soup, caraway
The addition at end, garlic sprouts seedling end and sesame oil is so that the flavour of sheep soup is more delicious, and fat but not greasy, raw meat is not had a strong smell, abnormal fresh perfume (or spice) so that
Originally can not accept the people of mutton smell of mutton can also eat so that the sheep soup is more suitable for different crowds and eats, and enhances sheep soup
It is propagated, increase sheep soup sales volume.
Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
Understanding without departing from the principles and spirit of the present invention can carry out these embodiments a variety of changes, modification, replace
And modification, the scope of the present invention is defined by the appended.
Claims (4)
1. a kind of sheep soup, it is characterised in that include the raw material of following parts by weight proportioning：Mutton 2.5kg, fresh sheep bone 1.25kg,
Half a lifetime sheep oil 0.4kg, tsaoko 5g, radix astragali 10g, galingal 3g, root of Dahurain angelica 9.5g, cassia bark 15g, Chinese prickly ash 10g, net big Bulbus Allii Fistulosi 4.5g, salt
5g, monosodium glutamate 6g, cloves 10g, garlic sprouts seedling end 6g, caraway end 6g, sesame oil 6g and spice water 15g.
2. a kind of sheep soup according to claim 1, it is characterised in that the mutton chooses high-quality fresh grassland and picks a bone
Sheep.
3. a kind of sheep soup according to claim 1, it is characterised in that the fresh sheep bone chooses high-quality grassland gigot bone.
4. a kind of production method of sheep soup, it is characterised in that comprise the following steps：
A soaks high-quality grassland gigot bone into the water, soaking time 3h, and the gigot bone cut-out after immersion is put into pot,
Add mutton and water, big fire heating；
B skims the blood foam on soup upper strata after soup in pot is boiled, sequentially add half a lifetime sheep oil, tsaoko, radix astragali, galingal, the root of Dahurain angelica,
Cassia bark, Chinese prickly ash, net big Bulbus Allii Fistulosi, salt, monosodium glutamate, cloves and spice water are put into soup, add water, small fire heating 1h, Tang Bai and meat are taken
Go out, cool, it is spare；
C ladles out soup 1/3rd from slaughterhouse, pours into stainless-steel pan, gives over to and converts soup use, stainless-steel pan is heated, small fire keeps soup
Boiling water；
D will be cooled in B after mutton stripping and slicing, be put into bowl, sheep soup got out from stainless-steel pan and is poured into bowl；
E successively pours into caraway end, garlic sprouts seedling end and sesame oil in bowl, that is, sheep soup is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711398505.8A CN107927597A (en) | 2017-12-22 | 2017-12-22 | A kind of sheep soup and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711398505.8A CN107927597A (en) | 2017-12-22 | 2017-12-22 | A kind of sheep soup and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107927597A true CN107927597A (en) | 2018-04-20 |
Family
ID=61942119
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711398505.8A Pending CN107927597A (en) | 2017-12-22 | 2017-12-22 | A kind of sheep soup and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107927597A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115226850A (en) * | 2022-07-04 | 2022-10-25 | 郑玉忠 | Mutton medicinal and edible health-preserving prefabricated dish and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766991A (en) * | 2014-01-17 | 2014-05-07 | 刘杰 | Method for making mutton soup |
| CN103892363A (en) * | 2012-12-27 | 2014-07-02 | 谭蓉蓉 | Manufacturing method of mutton soup |
| CN104970402A (en) * | 2014-04-03 | 2015-10-14 | 徐加英 | Quick-frozen mutton soup and preparation method thereof |
| 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 |
-
2017
- 2017-12-22 CN CN201711398505.8A patent/CN107927597A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892363A (en) * | 2012-12-27 | 2014-07-02 | 谭蓉蓉 | Manufacturing method of mutton soup |
| CN103766991A (en) * | 2014-01-17 | 2014-05-07 | 刘杰 | Method for making mutton soup |
| CN104970402A (en) * | 2014-04-03 | 2015-10-14 | 徐加英 | Quick-frozen mutton soup and preparation method thereof |
| 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 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115226850A (en) * | 2022-07-04 | 2022-10-25 | 郑玉忠 | Mutton medicinal and edible health-preserving prefabricated dish and preparation method thereof |
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Application publication date: 20180420 |
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