CN108201072A - A kind of packed mutton preparation method for being used to boil mutton soup - Google Patents
A kind of packed mutton preparation method for being used to boil mutton soup Download PDFInfo
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- CN108201072A CN108201072A CN201611172461.2A CN201611172461A CN108201072A CN 108201072 A CN108201072 A CN 108201072A CN 201611172461 A CN201611172461 A CN 201611172461A CN 108201072 A CN108201072 A CN 108201072A
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- mutton
- sheep
- miscellaneous
- packed
- fried
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Abstract
The invention discloses a kind of for boiling the packed mutton preparation method of mutton soup, include the following steps：Cleaning：By mutton, sheep is miscellaneous cleans up；Go blood foam：Mutton, miscellaneous be put into pot of sheep are boiled, remove blood foam before boiling and in boiling process；Go the blood foam time 10~30 minutes；Quick-fried：It is miscellaneous to pick up mutton, sheep, is put into cold water and cools down, then stripping and slicing, piece or silk；Sheep oil is put into frying pan, when frying out liquid sheep oil, the miscellaneous quick-fried of mutton, sheep is put into, condiment quick-fried again is put into after fried dry moisture；Salt, monosodium glutamate, onion parts and caraway are then placed in, it is off the pot to sterilize, pack obtained packed mutton.Packed mutton made from the method for the present invention directly plus water tanning, not only removes sheep smell of mutton, but also mutton soup delicious flavour, color and luster is bright in vain, full of nutrition, is also suitable for boiling vegetables and eats, and surface grease is removed when individually edible.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of packed mutton preparation method.
Background technology
Mutton soup is the famous dish in Sichuan cuisine in China's eight big cuisines, and there are many way, major ingredient is mutton.Mutton meat
Matter is delicate, easily digests, high protein, low fat, more containing phosphatide, will lack compared with the fat content of pork and beef, cholesterol contains
Amount is few, is one of deliciousness of winter cold-proof temperature compensation；Mutton is warm-natured sweet in flavor, not only can tonic, but also can dietotherapy, be excellent strong disease of dispelling
The effect of food has QI invigorating qi-restoratives, and middle benefit gas warms up down, tonifying kidney and strengthening yang, and myogenic is good for power, resistance to colds.Mutton soup be again be easiest to by
It absorbs, so mutton soup is the good merchantable brand of nourishing, often drinks the cold-resistant of the human body of mutton soup, disease resistance is very strong.
Although mutton soup delicious flavour, bright yellow color is full of nutrition, does not have flavor, for many families, endures
Mutton soup processed is that a handicraft is lived, it is difficult to accomplish not only nutrition, but also tasty, and without sheep smell of mutton.
Invention content
The technical problems to be solved by the invention are to provide a kind of packed mutton preparation method for being used to boil mutton soup, simplify
Family boils the step of mutton, and the mutton slaughterhouse that boils is without sheep smell of mutton, delicious flavour, is winter very delicious clear soup fire
Pot.
The technical solution adopted by the present invention to solve the technical problems is：It is a kind of to be prepared for boiling the packed mutton of mutton soup
Method includes the following steps：
Cleaning：By mutton, sheep is miscellaneous cleans up；
Go blood foam：Mutton, miscellaneous be put into pot of sheep are boiled, remove blood foam before boiling and in boiling process；Go the blood foam time 10
~30 minutes；
Quick-fried：It is miscellaneous to pick up mutton, sheep, is put into cold water and cools down, then stripping and slicing, piece or silk；Sheep oil is put into frying pan, when
When frying out liquid sheep oil, the miscellaneous quick-fried of mutton, sheep is put into, condiment quick-fried again is put into after fried dry moisture；Be then placed in salt, monosodium glutamate,
Onion parts and caraway, it is off the pot to sterilize, pack obtained packed mutton.
Condiment described in the above method has pepper, and Chinese prickly ash is kowtowed in vain, fructus amomi, tangerine peel, chilli, kaempferia galamga, Radix Angelicae Sinensis, ginger, dried orange peel,
At least three kinds in the sterculia seed and spiceleaf.
Condiment described in the above method includes 4~10 parts of pepper by weight, and 4~10 parts of Chinese prickly ash kowtows 10~20 parts, tangerine peel in vain
10~20 parts, 1~6 part of chilli, 4~10 parts of ginger.
The beneficial effects of the invention are as follows：The method of the present invention is simple to operation, and the packed mutton made can be used as product pin
It sells, water is directly added to boil when edible；Condiment includes removing the condiment of mutton smell of mutton and flavouring the renders palatable condiment having additional nutrients, makes
Taste is more delicious, and nutrition is more rich；Sheep of the present invention is miscellaneous to be quickly cooled down through subcooled water, more delicious and crisp.As a result, made from the method for the present invention
Packed mutton can not only remove sheep smell of mutton, moreover it is possible to make mutton soup taste more delicious, color and luster is whiter bright, and nutrition is more rich, also fits
It is eaten in boiling vegetables, surface grease is removed when individually edible.
Specific embodiment
The present invention's is a kind of for boiling the packed mutton preparation method of mutton soup, includes the following steps：
Cleaning：By mutton, sheep is miscellaneous cleans up；
Go blood foam：Mutton, miscellaneous be put into pot of sheep are boiled, remove blood foam before boiling and in boiling process；Go the blood foam time 10
~30 minutes；
Quick-fried：It is miscellaneous to pick up mutton, sheep, is put into cold water and cools down, then stripping and slicing, piece or silk；Sheep oil is put into frying pan, when
When frying out liquid sheep oil, the miscellaneous quick-fried of mutton, sheep is put into, condiment quick-fried again is put into after fried dry moisture；Be then placed in salt, monosodium glutamate,
Onion parts and caraway, it is off the pot to sterilize, pack obtained packed mutton.
It is preferred that the condiment has pepper, Chinese prickly ash is kowtowed in vain, fructus amomi, tangerine peel, chilli, kaempferia galamga, Radix Angelicae Sinensis, ginger, dried orange peel, fat big
At least three kinds in sea and spiceleaf, people can select as needed.
The further preferred condiment includes 4~10 parts of pepper by weight, and 4~10 parts of Chinese prickly ash kowtows 10~20 parts, tangerine in vain
10~20 parts of skin, 1~6 part of chilli, 4~10 parts of ginger.Sheep smell of mutton is fully removed with this, render palatable flavouring.
Claims (3)
1. a kind of packed mutton preparation method for being used to boil mutton soup, it is characterised in that include the following steps：
Cleaning：By mutton, sheep is miscellaneous cleans up；
Go blood foam：Mutton, miscellaneous be put into pot of sheep are boiled, remove blood foam before boiling and in boiling process；Go the blood foam time 10~30
Minute；
Quick-fried：It is miscellaneous to pick up mutton, sheep, is put into cold water and cools down, then stripping and slicing, piece or silk；Sheep oil is put into frying pan, when frying out
During liquid sheep oil, the miscellaneous quick-fried of mutton, sheep is put into, condiment quick-fried again is put into after fried dry moisture；It is then placed in salt, monosodium glutamate, onion parts
And caraway, it is off the pot to sterilize, pack obtained packed mutton.
2. a kind of packed mutton preparation method for being used to boil mutton soup according to claim 1, it is characterised in that：The tune
Material has pepper, and Chinese prickly ash is kowtowed in vain, fructus amomi, tangerine peel, chilli, kaempferia galamga, Radix Angelicae Sinensis, ginger, dried orange peel, and at least three in the sterculia seed and spiceleaf
Kind.
3. a kind of packed mutton preparation method for being used to boil mutton soup according to claim 1, it is characterised in that：The tune
Material includes 4~10 parts of pepper by weight, and 4~10 parts of Chinese prickly ash kowtows 10~20 parts in vain, 10~20 parts of tangerine peel, 1~6 part of chilli,
4~10 parts of ginger.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611172461.2A CN108201072A (en) | 2016-12-17 | 2016-12-17 | A kind of packed mutton preparation method for being used to boil mutton soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611172461.2A CN108201072A (en) | 2016-12-17 | 2016-12-17 | A kind of packed mutton preparation method for being used to boil mutton soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108201072A true CN108201072A (en) | 2018-06-26 |
Family
ID=62602145
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611172461.2A Pending CN108201072A (en) | 2016-12-17 | 2016-12-17 | A kind of packed mutton preparation method for being used to boil mutton soup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108201072A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109156749A (en) * | 2018-08-16 | 2019-01-08 | 张海生 | A kind of processing method of mutton ginseng and astragali casserole |
| CN111887391A (en) * | 2020-08-10 | 2020-11-06 | 习水县黔道食品科技有限公司 | Preparation method of mutton with red soup |
| CN115886205A (en) * | 2022-12-30 | 2023-04-04 | 贵州省畜禽遗传资源管理站 | Preparation method of black-north goat |
-
2016
- 2016-12-17 CN CN201611172461.2A patent/CN108201072A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109156749A (en) * | 2018-08-16 | 2019-01-08 | 张海生 | A kind of processing method of mutton ginseng and astragali casserole |
| CN111887391A (en) * | 2020-08-10 | 2020-11-06 | 习水县黔道食品科技有限公司 | Preparation method of mutton with red soup |
| CN115886205A (en) * | 2022-12-30 | 2023-04-04 | 贵州省畜禽遗传资源管理站 | Preparation method of black-north goat |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180626 |
|
| WD01 | Invention patent application deemed withdrawn after publication |