CN109418871A - A kind of production method of mutton soup - Google Patents
A kind of production method of mutton soup Download PDFInfo
- Publication number
- CN109418871A CN109418871A CN201710724006.7A CN201710724006A CN109418871A CN 109418871 A CN109418871 A CN 109418871A CN 201710724006 A CN201710724006 A CN 201710724006A CN 109418871 A CN109418871 A CN 109418871A
- Authority
- CN
- China
- Prior art keywords
- mutton
- soup
- beer
- parts
- chop
- 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
- 235000014347 soups Nutrition 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 235000013405 beer Nutrition 0.000 claims abstract description 17
- 241000234282 Allium Species 0.000 claims abstract description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 12
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- 239000011148 porous material Substances 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 238000005303 weighing Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 8
- 230000007812 deficiency Effects 0.000 description 2
- 206010006458 Bronchitis chronic Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 235000019687 Lamb Nutrition 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 208000007451 chronic bronchitis Diseases 0.000 description 1
- 230000000694 effects Effects 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
- 235000013372 meat Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011800 void material Substances 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
-
- 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
- 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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of production methods of mutton soup, including following process: (1) weighing raw material: calculating by weight, remove 40-50 parts of bone mutton, 15-20 parts of beer, routinely use and measure ginger, green onion, garlic；(2) taste pore is squeezed into mutton chop boning, beer is applied in mutton chop；(3) mutton, ginger, green onion, garlic are put into togerther in pot, are heated to boiling；(4) after soup is creamy white in pot, stop heating to get mutton soup；Beer and one piece of boiling of mutton can be removed smell of mutton well, keep mutton more delicious by the present invention.
Description
Technical field
The present invention relates to a kind of production methods of mutton soup, belong to Slanghter processing of lamb technical field.
Background technique
Mutton delicious meat, it can drive chill and mend body, roar to general cough due to wind-cold evil, chronic bronchitis, the cold of insufficiency type
Asthma, deficiency of the kidney impotence, abdomen crymodynia, physically weak cold, soreness and weakness of waist and knees, lean and haggard, qi-blood deficiency, post-natal or postpartum body void lose etc.
All empty shapes have treatment and help effect, and it is edible to be most appropriate to winter, therefore referred to as winter tonic, welcomed by the people.Beer
Wine is favored by people, and does not see the report that beer and mutton are brewed into soup also at present.
Summary of the invention
The technical problem to be solved by the present invention is provide a kind of production method of mutton soup, have it is tasty preferably, taste is fresh
The advantages that beauty, smell of mutton is light.
The technical scheme is that a kind of production method of mutton soup, including following process:
(1) it weighs raw material: calculating by weight, remove 40-50 parts of bone mutton, 15-20 parts of beer, press normal
Rule, which are used, measures ginger, green onion, garlic；
(2) taste pore is squeezed into mutton chop boning, beer is applied in mutton chop；
(3) mutton, ginger, green onion, garlic are put into togerther in pot, are heated to boiling；
(4) after soup is creamy white in pot, stop heating to get mutton soup.
It calculates, bones 45 parts of mutton, 16 parts of beer by weight.
Mutton is cut into the mutton chop of 1.5 × 1.5 × 1.5cm specification.
The beneficial effects of the present invention are: the present invention more holds by squeezing into taste pore in mutton chop, therefore during tanning
It is easily tasty.In addition, beer and one piece of boiling of mutton can be removed smell of mutton well, keep mutton more delicious by the present invention.
Specific embodiment
The present invention is described further below with reference to specific embodiment, method the following steps are included:
Embodiment 1:
A kind of production method of mutton soup, including following process:
(1) it weighs raw material: calculating by weight, remove 40 parts of bone mutton, 15 parts of beer, routinely use
Ginger, green onion, garlic are measured, wherein mutton is cut into the mutton chop of 1.5 × 1.5 × 1.5cm specification；
(2) taste pore is squeezed into mutton chop boning, beer is applied in mutton chop；
(3) mutton, ginger, green onion, garlic are put into togerther in pot, are heated to boiling；
(6) after soup is creamy white in pot, stop heating to get mutton soup.
Embodiment 2:
A kind of production method of mutton soup, including following process:
(1) it weighs raw material: calculating by weight, remove 50 parts of bone mutton, 20 parts of beer, routinely use
Ginger, green onion, garlic are measured, wherein mutton is cut into the mutton chop of 1.5 × 1.5 × 1.5cm specification；
(2) taste pore is squeezed into mutton chop boning, beer is applied in mutton chop；
(3) mutton, ginger, green onion, garlic are put into togerther in pot, are heated to boiling；
(6) after soup is creamy white in pot, stop heating to get mutton soup.
Embodiment 3:
A kind of production method of mutton soup, including following process:
(1) it weighs raw material: calculating by weight, remove 45 parts of bone mutton, 16 parts of beer, routinely use
Ginger, green onion, garlic are measured, wherein mutton is cut into the mutton chop of 1.5 × 1.5 × 1.5cm specification；
(2) taste pore is squeezed into mutton chop boning, beer is applied in mutton chop；
(3) mutton, ginger, green onion, garlic are put into togerther in pot, are heated to boiling；
(6) after soup is creamy white in pot, stop heating to get mutton soup.
The above content is a further detailed description of the present invention in conjunction with specific preferred embodiments, and it cannot be said that
Specific implementation of the invention is only limited to these instructions.For those of ordinary skill in the art to which the present invention belongs, exist
Under the premise of not departing from present inventive concept, a number of simple deductions or replacements can also be made, all shall be regarded as belonging to of the invention
Protection scope.
Claims (3)
1. a kind of production method of mutton soup, including following process:
(1) weigh raw material: calculating by weight, remove 40-50 parts of bone mutton, 15-20 parts of beer, routinely with measure ginger,
Green onion, garlic；
(2) taste pore is squeezed into mutton chop boning, beer is applied in mutton chop；
(3) mutton, ginger, green onion, garlic are put into togerther in pot, are heated to boiling；
(4) after soup is creamy white in pot, stop heating to get mutton soup.
2. the production method of mutton soup according to claim 1, it is characterised in that: it calculates, bones 45 parts of mutton by weight,
16 parts of beer.
3. the production method of mutton soup according to claim 1, it is characterised in that: mutton is cut into 1.5 × 1.5 × 1.5cm rule
The mutton chop of lattice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710724006.7A CN109418871A (en) | 2017-08-22 | 2017-08-22 | A kind of production method of mutton soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710724006.7A CN109418871A (en) | 2017-08-22 | 2017-08-22 | A kind of production method of mutton soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109418871A true CN109418871A (en) | 2019-03-05 |
Family
ID=65497408
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710724006.7A Pending CN109418871A (en) | 2017-08-22 | 2017-08-22 | A kind of production method of mutton soup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109418871A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110292134A (en) * | 2019-07-23 | 2019-10-01 | 上海欣元食品有限公司 | Braise white goat flesh package product and preparation method thereof in soy sauce |
-
2017
- 2017-08-22 CN CN201710724006.7A patent/CN109418871A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110292134A (en) * | 2019-07-23 | 2019-10-01 | 上海欣元食品有限公司 | Braise white goat flesh package product and preparation method thereof in soy sauce |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190305 |