CN109288009A - A kind of preparation method of fast food Chinese herbal medicine nourishing sheep soup - Google Patents
A kind of preparation method of fast food Chinese herbal medicine nourishing sheep soup Download PDFInfo
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- CN109288009A CN109288009A CN201811154952.3A CN201811154952A CN109288009A CN 109288009 A CN109288009 A CN 109288009A CN 201811154952 A CN201811154952 A CN 201811154952A CN 109288009 A CN109288009 A CN 109288009A
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- 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
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- 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
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Abstract
The invention discloses a kind of preparation methods of fast food Chinese herbal medicine nourishing sheep soup, belong to food technology field.Step are as follows: (1) prepare flavor pack: the salt for being 1:2:3:3:1.5:1 by mass ratio: pepper powder: chicken powder: chickens' extract: Chinese herbal medicine powder, after mixing, and packaging, every packet 10-12g；(2) prepare mutton packet: mutton is added in long-used soup and is cooked, cooling, is sliced, packaging, every packet 10-80g；(3) prepare sauce packet: the sheep tail oil for being 2:0.8:3:0.5:1.5 by mass ratio: chopped spring onion oil: sheep brain cream: sesame oil: oil tea is uniformly mixed, packs, every packet 6-10g；(4) sheep steamed dumping is prepared；(5) vegetables packet is prepared.Mutton soup finished product of the present invention does not add any additive, and mutton is de- to have a strong smell that effect is good, and mutton taste obtained is fresh and tender, and long shelf-life is easy to preservation and transport.
Description
Technical field
The present invention relates to a kind of preparation methods of fast food Chinese herbal medicine nourishing sheep soup, belong to food technology field.
Background technique
Compendium of Material Medica is recorded: mutton, warm-natured sweet in flavor, tonifying Qi enriching yin, warms up middle qi-restoratives, body-building of whetting the appetite；Can healthy tendency eliminating evil, control
To Be Protected from Heat for chilly；Supplementing Yuanyang, suitable qi and blood；Cold and heat is invaded, it is uneven in temperature.Therefore Traditional Chinese Medicine have " ginseng qi-tonifying, mutton mend shape " it
By highly beneficial to raising human quality and disease resistance.
Soup, the essence of meat.Sheep soup, the classical famous-eat in China, good merchantable brand of nourishing throughout the year as the saying goes and " above lie prostrate one bowl of sheep
Meat soup is write out a prescription without going again, and the winter eats sheep soup and matches ginseng, and spring and autumn feeds also salubrity."
However, the mutton of existing sheep soup way and the smell of mutton weight of soup, it is easy to get angry, nutritive value is low, not maximum
Tanning comes out, and mutton soup is all live processing, it has not been convenient to carry and store, limit it and promote and develop.
In order to solve smell of mutton weight existing for existing sheep soup, it is easy to get angry, nutritive value is low, and not portable and storage,
The shortcomings that limiting its popularization, the present invention have developed a kind of nourishing type fast food sheep soup of integration of drinking and medicinal herbs.
Summary of the invention
The present invention is to solve smell of mutton weight existing for existing mutton soup, is easy to get angry, nutritive value is low, it has not been convenient to carry, no
The shortcomings that easily storage is with transporting, limiting its popularization, and provide a kind of preparation method of fast food Chinese herbal medicine nourishing sheep soup.
The present invention is achieved by the following technical solutions:
A kind of preparation method of fast food Chinese herbal medicine nourishing sheep soup, step are as follows:
(1) flavor pack is prepared: the salt for being 1:2:3:3:1.5:1 by mass ratio: pepper powder: chicken powder: chickens' extract: Chinese herbal medicine powder, mixing
After uniformly, packaging, every packet 10-12g；
Wherein the mass ratio of the Chinese herbal medicine powder is the white ginseng of 1:0.5:1:0.8:0.5: Radix Astragali: Rhizoma Gastrodiae: Siraitia grosvenorii: Radix Angelicae Sinensis；
(2) prepare mutton packet: mutton is added in long-used soup and is cooked, cooling, is sliced, packaging, every packet 10-80g；
Wherein the mutton is boiled by fire ten minutes later in the long-used soup that seasoning is added, and small fire closes fire after simmering half an hour,
Stewing half an hour；Every 272g includes the fragrance of following weight, cloves 2g, galanga 10g, tsaoko 8g, fragrant fruit 10g, cortex cinnamomi in seasoning
8g, fragrant sand 5g, zingiber kawagoii 5g, red button 6g, white button 8g, lemon-grass 3g, nutmeg 8g, spiceleaf 2g, Chinese prickly ash 15g, aniseed 12g, green onion 80g,
Ginger 50g, garlic 30g, capsicum 10g；
(3) sauce packet is prepared: the sheep tail oil for being 2:0.8:3:0.5:1.5 by mass ratio: chopped spring onion oil: sheep brain cream: sesame oil: oil tea,
It is uniformly mixed, packs, every packet 6-10g；
(4) sheep steamed dumping: boiled sheep soup, packaging, every packet 300-400g are prepared；
Wherein the sheep soup ratio is the water of 10:3.5:3, and sheep bone, mutton, small fire infusion three hours, stewing half an hour formed；
(5) vegetables packet is prepared, vegetables packet is by the shallot for the drying that weight ratio is 3:2:1:2: celery: fructus lycii: carrot, packet
Dress, every packet 8-11g.
It further, further include powder packet, the powder packet is packed by high-quality sweet potato powder, every packet 150-200g.
It further include sheep oil capsicum in the sauce packet, additive amount can add different weight according to taste, micro- respectively
It is peppery, in it is peppery, special peppery.
The sheep oil capsicum is sheep tail oil, and capsicum is two twigs of the chaste tree chilli powders, and natural perfume material is added in the sheep tail oil refined
Pull out spare after fried half an hour, the sheep oil for frying spice can remove smell in sheep oil, can also make sheep oil Titian.
The white ginseng is the wild RADIX GINSENG ALBA in northeast, and sweet in flavor and neutral in nature, slight bitter is slightly cold, can be reinforced vital energy, intelligence development of allaying excitement, and is grown
Reinforcement is strong, the function of yin-nourishing and clearind deficient heat.
Additional proportion is 10:0.3:0.5 water to the mutton when infusion in long-used soup, and bent wine, yellow rice wine, bent wine is Luzhou-flavor
Height bent wine, its main feature is that strong, the soft sweet cold, smell coordination of fragrance can remove the fishy smell of mutton, yellow rice wine is Shaoxing strong yellow
Wine, its main feature is that these have Studies of The Aromatic Substances multiple-microorganism in rice, wheat koji and fermentation itself with tempting strong fragrance fragrance
Metabolism and alcohol and acid react in storage period, they, which combine, just produces fougere, and being proportionally added into meat soup tanning can
The smell of mutton for removing mutton, promotes the freshness and color of soup.
The sheep brain Chinese prickly ash, aniseed, spiceleaf, fennel seeds, cassia bark, dried orange peel, dark soy sauce adds water one hour marinated, after being cooked
It pulls out and smashs into paste to pieces.
After the oil tea is fried after selecting high muscle fine flour small fire in pot to be fried slowly to flour jaundice with process natural perfume material
Ripe sheep tail oil mixing boil.
Broken sheep bone is first added in the long-used soup with after the infusion of water small fire two hours, adds mutton and is boiled by fire, very
Small fire is endured half an hour after clock, is closed fire and is boiled in a covered pot over a slow fire 20 minutes, wherein sheep bone and mutton cold water soak three hours before infusion, rise
To the effect of removal watery blood.
When packaging, it is divided into peppery and not peppery packaging, according to personal mouthfeel selection.
When edible, above-mentioned each parcel is put into pot boil or microwave stove heating it can be served within two minutes, can also be according to a
Vegetables, pancake, steamed bun is added in population taste.
In product of the present invention, when preparing mutton and soup, is boiled using long-used soup, especially joined the flavor pack accurately matched
With bent wine, yellow rice wine, after three enters soup fusion, the condiment in flavor pack can be sent out to the maximum extent under by the stimulation of bent wine and yellow rice wine
Wave the smell of mutton that its characteristic effectively removes mutton and soup so that mutton soup achieve the effect that it is fresh fragrant and without having a strong smell；The medium-height grass of flavor pack
Medicine is by the fine powder of polishing, and white ginseng or other four tastes Chinese herbal medicines is only added in discovery after study, and nutritional ingredient is unobvious,
Mutton is eliminated again while its nourishing ingredient played is highest when only a few taste medicinal materials being added jointly according to the ratio
Internal heat plays the effect that temperature compensation is not got angry；Sheep oil capsicum in sauce packet and the sheep oil in oil tea are all fried by natural flavor
It makes, sheep oil is made to remove Titian of having a strong smell；Chopped spring onion oil is that peanut oil is formed with shallot frying, after addition sauce packet is mixed with animal fat
Considerably increase the fragrance of vegetable fat；Sheep brain smell of mutton after marinated is low, in good taste, and can further improve the egg of mutton soup
Bai Hanliang enriches the nutritive value of mutton soup；Oil tea select the high high-quality fine flour of muscle small fire in pot to be fried slowly to flour jaundice after with
It is boiled by ripe sheep tail oil mixing of the natural perfume material after fried；Fragrance in the flavor pack can effectively remove mutton soup
Smell of mutton, play meat perfume, the fresh effect of soup.
During the preparation process, the Radix Astragali used, property heat has benefiting qi and raising yang, strengthening exterior and reducing sweat, inducing diuresis for removing edema to mutton of the present invention
And other effects, Shennong's Herbal record its can " it is deficient to mend husband, the exhaustion or lesion of the five internal organs it is thin it is thin, quench the thirst, abdominal pain lets out dysentery, QI invigorating, Li Yin gas ", it is yellow
Astragalus polysaccharides (APS) are one of main actives of Radix Astragali.Modern research shows that APS have reduce blood glucose, adjust it is immune,
The effects of cardioprotection and kidney；Rhizoma Gastrodiae can improve myocardial ischemia, anoxic, reduce rheography wave amplitude, make the cerebrovascular expanded
It shrinks, adjusts cerebrovascular function, have QI invigorating negative by force, promoting blood circulation, strengthening tendons power, enhancing endurance, intelligence and anti-aging effects；Arhat
The effect of fruit is cool in nature, and clearing heat and moistening lung promote the production of body fluid to quench thirst, cool blood toxin expelling；Radix Glycyrrhizae is mild-natured, has and invigorates the spleen and benefits qi, clearing heat and detoxicating, eliminating the phlegm stops
The effect of cough, relieving spasm to stop pain, coordinating the drug actions of a prescription；White ginseng or other four tastes Chinese herbal medicines, nutritional ingredient is only added in discovery after study
It is unobvious, it is removed again while its nourishing ingredient played is highest when only a few taste medicinal materials being added jointly according to the ratio
The internal heat of mutton.
Mutton soup finished product of the present invention does not add any additive, and mutton is de- to have a strong smell that effect is good, and mutton taste obtained is fresh and tender, protects
The matter phase is long, is easy to preservation and transport.
Specific embodiment
Embodiment 1
A kind of preparation method of fast food Chinese herbal medicine nourishing sheep soup, step are as follows:
(1) flavor pack is prepared: the salt for being 1:2:3:3:1.5:1 by mass ratio: pepper powder: chicken powder: chickens' extract: Chinese herbal medicine powder, mixing
After uniformly, packaging, every packet 10-12g；
Wherein the mass ratio of the Chinese herbal medicine powder is the white ginseng of 1:0.5:1:0.8:0.5: Radix Astragali: Rhizoma Gastrodiae: Siraitia grosvenorii: Radix Angelicae Sinensis；
(2) prepare mutton packet: mutton is added in long-used soup and is cooked, cooling, is sliced, packaging, every packet 10-80g；
Wherein the mutton is boiled by fire ten minutes later in the long-used soup that seasoning is added, and small fire closes fire after simmering half an hour,
Stewing half an hour；Every 272g includes the fragrance of following weight, cloves 2g, galanga 10g, tsaoko 8g, fragrant fruit 10g, cortex cinnamomi in seasoning
8g, fragrant sand 5g, zingiber kawagoii 5g, red button 6g, white button 8g, lemon-grass 3g, nutmeg 8g, spiceleaf 2g, Chinese prickly ash 15g, aniseed 12g, green onion 80g,
Ginger 50g, garlic 30g, capsicum 10g；
(3) sauce packet is prepared: the sheep tail oil for being 2:0.8:3:0.5:1.5 by mass ratio: chopped spring onion oil: sheep brain cream: sesame oil: oil tea,
It is uniformly mixed, packs, every packet 6-10g；
(4) sheep steamed dumping: boiled sheep soup, packaging, every packet 300-400g are prepared；
Wherein the sheep soup ratio is the water of 10:3.5:3, and sheep bone, mutton, small fire infusion three hours, stewing half an hour formed；
(5) vegetables packet is prepared, vegetables packet is by the shallot for the drying that weight ratio is 3:2:1:2: celery: fructus lycii: carrot, packaging,
Every packet 8-11g.
Embodiment 2
A kind of preparation method of fast food Chinese herbal medicine nourishing sheep soup, step are as follows:
(1) flavor pack is prepared: the salt for being 1:2:3:3:1.5:1 by mass ratio: pepper powder: chicken powder: chickens' extract: Chinese herbal medicine powder, mixing
After uniformly, packaging, every packet 10-12g；
Wherein the mass ratio of the Chinese herbal medicine powder is the white ginseng of 1:0.5:1:0.8:0.5: Radix Astragali: Rhizoma Gastrodiae: Siraitia grosvenorii: Radix Angelicae Sinensis；
(2) prepare mutton packet: mutton is added in long-used soup and is cooked, cooling, is sliced, packaging, every packet 10-80g；
Wherein the mutton is boiled by fire ten minutes later in the long-used soup that seasoning is added, and small fire closes fire after simmering half an hour,
Stewing half an hour；Every 272g includes the fragrance of following weight, cloves 2g, galanga 10g, tsaoko 8g, fragrant fruit 10g, cortex cinnamomi in seasoning
8g, fragrant sand 5g, zingiber kawagoii 5g, red button 6g, white button 8g, lemon-grass 3g, nutmeg 8g, spiceleaf 2g, Chinese prickly ash 15g, aniseed 12g, green onion 80g,
Ginger 50g, garlic 30g, capsicum 10g；
(3) sauce packet is prepared: the sheep tail oil for being 2:0.8:3:0.5:1.5 by mass ratio: chopped spring onion oil: sheep brain cream: sesame oil: oil tea,
It is uniformly mixed, packs, every packet 6-10g；
It further include sheep oil capsicum in the sauce packet；
The sheep oil capsicum is sheep tail oil, and capsicum is two twigs of the chaste tree chilli powders, and natural perfume material fried half is added in the sheep tail oil refined
Hour after pull out it is spare, fried spice sheep oil can remove sheep oil in smell, can also make sheep oil Titian；
(4) sheep steamed dumping: boiled sheep soup, packaging, every packet 300-400g are prepared；
Wherein the sheep soup ratio is the water of 10:3.5:3, and sheep bone, mutton, small fire infusion three hours, stewing half an hour formed；
(5) vegetables packet is prepared, vegetables packet is by the shallot for the drying that weight ratio is 3:2:1:2: celery: fructus lycii: carrot, packaging,
Every packet 8-11g；
(6) powder packet is prepared, high-quality sweet potato powder is packed, every packet 150-200g.
Embodiment 3
A kind of preparation method of fast food Chinese herbal medicine nourishing sheep soup, step are as follows:
(1) flavor pack is prepared: the salt for being 1:2:3:3:1.5:1 by mass ratio: pepper powder: chicken powder: chickens' extract: Chinese herbal medicine powder, mixing
After uniformly, packaging, every packet 10-12g；
Wherein the mass ratio of the Chinese herbal medicine powder is the white ginseng of 1:0.5:1:0.8:0.5: Radix Astragali: Rhizoma Gastrodiae: Siraitia grosvenorii: Radix Angelicae Sinensis；
(2) prepare mutton packet: mutton is added in long-used soup and is cooked, cooling, is sliced, packaging, every packet 10-80g；
Wherein the mutton is boiled by fire ten minutes later in the long-used soup that seasoning is added, and small fire closes fire after simmering half an hour,
Stewing half an hour；Every 272g includes the fragrance of following weight, cloves 2g, galanga 10g, tsaoko 8g, fragrant fruit 10g, cortex cinnamomi in seasoning
8g, fragrant sand 5g, zingiber kawagoii 5g, red button 6g, white button 8g, lemon-grass 3g, nutmeg 8g, spiceleaf 2g, Chinese prickly ash 15g, aniseed 12g, green onion 80g,
Ginger 50g, garlic 30g, capsicum 10g；
(3) sauce packet is prepared: the sheep tail oil for being 2:0.8:3:0.5:1.5 by mass ratio: chopped spring onion oil: sheep brain cream: sesame oil: oil tea,
It is uniformly mixed, packs, every packet 6-10g；
It further include sheep oil capsicum in the sauce packet；
The sheep oil capsicum is sheep tail oil, and capsicum is two twigs of the chaste tree chilli powders, and natural perfume material fried half is added in the sheep tail oil refined
Hour after pull out it is spare, fried spice sheep oil can remove sheep oil in smell, can also make sheep oil Titian；
The oil tea is ripe after fried with process natural perfume material after selecting high muscle fine flour small fire in pot to be fried slowly to flour jaundice
The mixing of sheep tail oil boils；
(4) sheep steamed dumping: boiled sheep soup, packaging, every packet 300-400g are prepared；
Wherein the sheep soup ratio is the water of 10:3.5:3, and sheep bone, mutton, small fire infusion three hours, stewing half an hour formed；
(5) vegetables packet is prepared, vegetables packet is by the shallot for the drying that weight ratio is 3:2:1:2: celery: fructus lycii: carrot, packaging,
Every packet 8-11g；
(6) powder packet is prepared, high-quality sweet potato powder is packed, every packet 150-200g.
Claims (6)
1. a kind of preparation method of fast food Chinese herbal medicine nourishing sheep soup, which is characterized in that step are as follows:
(1) flavor pack is prepared: the salt for being 1:2:3:3:1.5:1 by mass ratio: pepper powder: chicken powder: chickens' extract: Chinese herbal medicine powder, mixing
After uniformly, packaging, every packet 10-12g；
Wherein the mass ratio of the Chinese herbal medicine powder is the white ginseng of 1:0.5:1:0.8:0.5: Radix Astragali: Rhizoma Gastrodiae: Siraitia grosvenorii: Radix Angelicae Sinensis；
(2) prepare mutton packet: mutton is added in long-used soup and is cooked, cooling, is sliced, packaging, every packet 10-80g；
Wherein the mutton is boiled by fire ten minutes later in the long-used soup that seasoning is added, and small fire closes fire after simmering half an hour,
Stewing half an hour；Every 272g includes the fragrance of following weight, cloves 2g, galanga 10g, tsaoko 8g, fragrant fruit 10g, cortex cinnamomi in seasoning
8g, fragrant sand 5g, zingiber kawagoii 5g, red button 6g, white button 8g, lemon-grass 3g, nutmeg 8g, spiceleaf 2g, Chinese prickly ash 15g, aniseed 12g, green onion 80g,
Ginger 50g, garlic 30g, capsicum 10g；
(3) sauce packet is prepared: the sheep tail oil for being 2:0.8:3:0.5:1.5 by mass ratio: chopped spring onion oil: sheep brain cream: sesame oil: oil tea,
It is uniformly mixed, packs, every packet 6-10g；
(4) sheep steamed dumping: boiled sheep soup, packaging, every packet 300-400g are prepared；
Wherein the sheep soup ratio is the water of 10:3.5:3, and sheep bone, mutton, small fire infusion three hours, stewing half an hour formed；
(5) vegetables packet is prepared, vegetables packet is by the shallot for the drying that weight ratio is 3:2:1:2: celery: fructus lycii: carrot, packaging,
Every packet 8-11g.
2. a kind of preparation method of fast food Chinese herbal medicine nourishing sheep soup according to claim 1, which is characterized in that further include powder
Packet, the powder packet is packed by high-quality sweet potato powder, every packet 150-200g.
3. a kind of preparation method of fast food Chinese herbal medicine nourishing sheep soup according to claim 1 or 2, which is characterized in that described
Sauce packet in further include sheep oil capsicum.
4. a kind of preparation method of fast food Chinese herbal medicine nourishing sheep soup according to claim 1 or 2, which is characterized in that described
Sheep oil capsicum be sheep tail oil, capsicum be two twigs of the chaste tree chilli powders.
5. a kind of preparation method of fast food Chinese herbal medicine nourishing sheep soup according to claim 1 or 2, which is characterized in that described
Sheep brain Chinese prickly ash, aniseed, spiceleaf, fennel seeds, cassia bark, dried orange peel, dark soy sauce adds water marinated one hour, pulls out after cooked and smash into cream to pieces
Shape.
6. a kind of preparation method of fast food Chinese herbal medicine nourishing sheep soup according to claim 1 or 2, which is characterized in that described
Oil tea select high muscle fine flour small fire in pot to be fried slowly to flour jaundice after with it is mixed by ripe sheep tail oil of the natural perfume material after fried
Conjunction boils.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876205A (en) * | 2012-12-19 | 2014-06-25 | 山东凯铭实业有限公司 | Preparation method for instant mutton soup |
| CN104886674A (en) * | 2015-06-17 | 2015-09-09 | 冯星星 | Preparation method of instant mutton soup |
| CN106072287A (en) * | 2016-06-23 | 2016-11-09 | 梅奇 | A kind of manufacture method of nourishing mutton soup |
| CN107751920A (en) * | 2017-10-25 | 2018-03-06 | 贾德刚 | A kind of preparation method of full sheep soup |
-
2018
- 2018-09-30 CN CN201811154952.3A patent/CN109288009A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876205A (en) * | 2012-12-19 | 2014-06-25 | 山东凯铭实业有限公司 | Preparation method for instant mutton soup |
| CN104886674A (en) * | 2015-06-17 | 2015-09-09 | 冯星星 | Preparation method of instant mutton soup |
| CN106072287A (en) * | 2016-06-23 | 2016-11-09 | 梅奇 | A kind of manufacture method of nourishing mutton soup |
| CN107751920A (en) * | 2017-10-25 | 2018-03-06 | 贾德刚 | A kind of preparation method of full sheep soup |
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Application publication date: 20190201 |
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