CN108201102A - A kind of mutton slaughterhouse production method - Google Patents
A kind of mutton slaughterhouse production method Download PDFInfo
- Publication number
- CN108201102A CN108201102A CN201611172445.3A CN201611172445A CN108201102A CN 108201102 A CN108201102 A CN 108201102A CN 201611172445 A CN201611172445 A CN 201611172445A CN 108201102 A CN108201102 A CN 108201102A
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- Prior art keywords
- mutton
- sheep
- bone
- slaughterhouse
- miscellaneous
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 241001494479 Pecora Species 0.000 claims abstract description 60
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 44
- 235000014347 soups Nutrition 0.000 claims abstract description 21
- 239000000796 flavoring agent Substances 0.000 claims abstract description 20
- 235000019634 flavors Nutrition 0.000 claims abstract description 20
- 239000008280 blood Substances 0.000 claims abstract description 11
- 210000004369 blood Anatomy 0.000 claims abstract description 11
- 239000006260 foam Substances 0.000 claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- 235000013311 vegetables Nutrition 0.000 claims abstract description 8
- 235000013372 meat Nutrition 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 244000291564 Allium cepa Species 0.000 claims abstract description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 4
- 240000000467 Carum carvi Species 0.000 claims abstract description 4
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 4
- 244000088415 Raphanus sativus Species 0.000 claims abstract description 4
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 4
- 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 4
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 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 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 241000675108 Citrus tangerina Species 0.000 claims description 3
- 244000062250 Kaempferia rotunda Species 0.000 claims description 3
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 235000021282 Sterculia Nutrition 0.000 claims description 2
- 240000001058 Sterculia urens Species 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 229940059107 sterculia Drugs 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 239000004519 grease Substances 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 235000013409 condiments Nutrition 0.000 description 4
- 235000002566 Capsicum Nutrition 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000019737 Animal fat Nutrition 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000001114 myogenic effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005728 strengthening Methods 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
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of mutton slaughterhouse production methods, include the following steps：Cleaning：By mutton, sheep is miscellaneous, sheep bone and pig bone clean up；Go blood foam：Go the blood foam time 10~30 minutes；Tanning：It adds in flavor pack and carries out slow fire tanning 2~3 hours；It boils again：Mutton is sliced；Sheep is used mixedly into cold water soak, is sliced after cooling；Sheep bone is picked into meat slice；Then by mutton, sheep is miscellaneous, sheep bone is placed again into pot and boils 2~3 hours；It boils and seasons three times：Sheep bone is pulled out to use for next time；Pull flavor pack discarding out；Pig bone is pulled out to eat as single vegetable；Tanning sheep oil is added in soup, is added in radish and is boiled 0.5~1 hour；Then salt, monosodium glutamate, onion parts and caraway, obtained mutton slaughterhouse off the pot are added in.Mutton slaughterhouse made from the method for the present invention, can remove sheep smell of mutton makes mutton soup taste more delicious, and color and luster is whiter bright, and nutrition is more rich, 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 mutton slaughterhouse production 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.
In addition, mutton slaughterhouse is different from mutton soup, mutton soup is individually edible vegetable, and mutton slaughterhouse is a kind of chafing dish shape
Formula can be eaten when adding dish.
Invention content
The technical problems to be solved by the invention are to provide a kind of mutton slaughterhouse production method, simplify family's tanning mutton
Step, the mutton slaughterhouse boiled is without sheep smell of mutton, delicious flavour, is winter very delicious clear soup chafing dish.
The technical solution adopted by the present invention to solve the technical problems is：A kind of mutton slaughterhouse production method, including as follows
Step：
Cleaning：By mutton, sheep is miscellaneous, sheep bone and pig bone clean up；
Go blood foam：By mutton, sheep is miscellaneous, sheep bone and pig bone are put into pot and boil, and removes blood before boiling and in boiling process
Foam；Go the blood foam time 10~30 minutes；
Tanning：It adds in flavor pack and carries out slow fire tanning 2~3 hours；
It boils again：Pull that mutton, sheep be miscellaneous and sheep bone out；Mutton is sliced；Sheep is used mixedly into cold water soak, is sliced after cooling；
Sheep bone is picked into meat slice；Then by mutton, sheep is miscellaneous, sheep bone is placed again into pot and boils 2~3 hours；
It boils and seasons three times：Sheep bone is pulled out to use for next time；Pull flavor pack discarding out；Pig bone is pulled out as single
Vegetable is eaten；Tanning sheep oil is added in soup, is added in radish and is boiled 0.5~1 hour；Then salt, monosodium glutamate, onion parts and caraway are added in,
Obtained mutton slaughterhouse off the pot.
In the production method of above-mentioned mutton slaughterhouse, sheep bone is used for the tanning of multiple mutton soup, and sheep bone boils the time and reaches in total
By 18~36 hours.
In the production method of above-mentioned mutton slaughterhouse, the flavor pack is with the packed condiment of cloth.
In the production method of above-mentioned mutton slaughterhouse, pepper is contained in the flavor pack, 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.
The beneficial effects of the invention are as follows：The method of the present invention is simple to operation, and mutton slaughterhouse is made available for family or restaurant；
The method of the present invention sheep bone can make full use of, and the nutrition in conventional method sheep bone is underused；The present invention is convenient using flavor pack
Tanning, makes soup free from admixture, more attractive, and containing removing the condiment of mutton smell of mutton and flavouring renders palatable the tune having additional nutrients in flavor pack
Material, makes taste more delicious, nutrition is more rich；The method of the present invention adds in pig bone and sheep oil, makes soup taste fresher, containing more
Animal fat conveniently boil vegetables and eat, while also obtain pig bone this road cuisines.Sheep of the present invention is miscellaneous quickly cold through subcooled water
But, more delicious and crisp.Mutton slaughterhouse made from the method for the present invention as a result, 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, is also suitable for boiling vegetables and eats, and surface grease is removed when individually edible.
Specific embodiment
The mutton slaughterhouse production method of the present invention, includes the following steps：
Cleaning：By mutton, sheep is miscellaneous, sheep bone and pig bone clean up；
Go blood foam：By mutton, sheep is miscellaneous, sheep bone and pig bone are put into pot and boil, and removes blood before boiling and in boiling process
Foam；Go the blood foam time 10~30 minutes；
Tanning：It adds in flavor pack and carries out slow fire tanning 2~3 hours；
It boils again：Pull that mutton, sheep be miscellaneous and sheep bone out；Mutton is sliced；Sheep is used mixedly into cold water soak, is sliced after cooling；
Sheep bone is picked into meat slice；Then by mutton, sheep is miscellaneous, sheep bone is placed again into pot and boils 2~3 hours；
It boils and seasons three times：Sheep bone is pulled out to use for next time；Pull flavor pack discarding out；Pig bone is pulled out as single
Vegetable is eaten；Tanning sheep oil is added in soup, is added in radish and is boiled 0.5~1 hour；Then salt, monosodium glutamate, onion parts and caraway are added in,
Obtained mutton slaughterhouse off the pot.
Preferred sheep bone is used for the tanning of multiple mutton soup in the production method of above-mentioned mutton slaughterhouse, and sheep bone boils the time in total
Reach 18~36 hours, sheep bone is made full use of with this.
In the production method of above-mentioned mutton slaughterhouse, the flavor pack is the condiment for using cloth packed, avoids containing in mutton soup
Condiment impurity.
It is preferred that containing pepper in the flavor pack, kowtow in vain, fructus amomi, tangerine peel, chilli, kaempferia galamga, Radix Angelicae Sinensis, ginger, dried orange peel, it is fat big
At least three kinds in sea and spiceleaf, sheep smell of mutton is fully removed with this, render palatable flavouring, has additional nutrients.
Claims (4)
1. a kind of mutton slaughterhouse production method, it is characterised in that include the following steps：
Cleaning：By mutton, sheep is miscellaneous, sheep bone and pig bone clean up；
Go blood foam：By mutton, sheep is miscellaneous, sheep bone and pig bone are put into pot and boil, and removes blood foam before boiling and in boiling process；It goes
10~30 minutes blood foam time；
Tanning：It adds in flavor pack and carries out slow fire tanning 2~3 hours；
It boils again：Pull that mutton, sheep be miscellaneous and sheep bone out；Mutton is sliced；Sheep is used mixedly into cold water soak, is sliced after cooling；By sheep
Bone picks meat slice；Then by mutton, sheep is miscellaneous, sheep bone is placed again into pot and boils 2~3 hours；
It boils and seasons three times：Sheep bone is pulled out to use for next time；Pull flavor pack discarding out；Pig bone is pulled out as single vegetable
It is edible；Tanning sheep oil is added in soup, is added in radish and is boiled 0.5~1 hour；Then salt, monosodium glutamate, onion parts and caraway are added in, it is off the pot
Mutton slaughterhouse is made.
2. mutton slaughterhouse production method according to claim 1, it is characterised in that：Sheep bone is endured for multiple mutton soup
System, sheep bone boil the time and reach 18~36 hours in total.
3. mutton slaughterhouse production method according to claim 1, it is characterised in that：The flavor pack is with the packed tune of cloth
Material.
4. the mutton slaughterhouse production method according to claim 1,2 or 3, it is characterised in that：Containing recklessly in the flavor pack
Green pepper 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611172445.3A CN108201102A (en) | 2016-12-17 | 2016-12-17 | A kind of mutton slaughterhouse production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611172445.3A CN108201102A (en) | 2016-12-17 | 2016-12-17 | A kind of mutton slaughterhouse production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108201102A true CN108201102A (en) | 2018-06-26 |
Family
ID=62601343
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611172445.3A Pending CN108201102A (en) | 2016-12-17 | 2016-12-17 | A kind of mutton slaughterhouse production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108201102A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115005408A (en) * | 2021-03-03 | 2022-09-06 | 北京哈迈食品科技有限公司 | Mutton soup and preparation process thereof |
-
2016
- 2016-12-17 CN CN201611172445.3A patent/CN108201102A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115005408A (en) * | 2021-03-03 | 2022-09-06 | 北京哈迈食品科技有限公司 | Mutton soup and preparation process thereof |
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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 |