CN110810785A - Preparation method of mutton soup - Google Patents
Preparation method of mutton soup Download PDFInfo
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- CN110810785A CN110810785A CN201911176336.2A CN201911176336A CN110810785A CN 110810785 A CN110810785 A CN 110810785A CN 201911176336 A CN201911176336 A CN 201911176336A CN 110810785 A CN110810785 A CN 110810785A
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- mutton
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- 238000002360 preparation method Methods 0.000 title claims abstract description 16
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- 238000003825 pressing Methods 0.000 claims abstract description 57
- 238000000034 method Methods 0.000 claims abstract description 29
- 239000004744 fabric Substances 0.000 claims abstract description 20
- 238000002791 soaking Methods 0.000 claims abstract description 11
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- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 8
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
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Images
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
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/16—Inserts
- A47J36/18—Boilers or utensils with sieves inserted therein, e.g. potato-cookers
Abstract
The invention discloses a preparation method of mutton soup, which comprises the following steps: the method comprises the following steps: soaking mutton in clear water for 2 hours, and then cleaning the mutton with the clear water; step two: putting mutton into a pot, pouring clear water, adding seasonings, covering a pressing plate, decocting for 2 hours, and taking out the pressing plate; an opening is formed in the middle of the pressing plate, a water outlet ring is fixed above the pressing plate, the water outlet ring extends upwards from the cross section of the joint of the water outlet ring and the opening, the pressing plate extends upwards and outwards in an inclined mode from the opening, the outer edge of the pressing plate is higher than the upper end of the water outlet ring, a lifting plate is arranged below the opening, a pull rod is connected onto the lifting plate, the size of the lifting plate is smaller than the cross section of the inner wall of the upper end of the water outlet ring, water leakage holes are formed in the pressing plate, and water permeable cloth covers the pressing plate; wherein the opening part of the pressing plate is positioned below the water surface, and one end of the pressing plate, which is far away from the opening, is higher than the water surface. In this scheme, only need last time through above-mentioned mode will float the end get rid of can, convenient operation.
Description
Technical Field
The invention relates to the field of mutton preparation, in particular to a preparation method of mutton soup.
Background
Mutton is classified into goat meat, sheep meat and wild mutton. The ancient times called mutton meat, billy meat and wether. It can resist wind-cold and nourish body, and has therapeutic and tonic effects on cough due to wind-cold evil, chronic tracheitis, asthma due to deficiency cold, deficiency of kidney and impotence, abdominal psychroalgia, asthenia, aversion to cold, soreness and weakness of waist and knees, emaciation with sallow complexion, deficiency of both qi and blood, and deficiency of body after illness or childbirth.
General preparation process of mutton soup as disclosed in publication No. CN103610150B, a method for preparing mutton soup comprises the following steps: putting fresh mutton and fresh sheep bones into an iron pot, adding cold water, boiling, adding fistular onion stalk, ginger, angelica dahurica, angelica and pepper into the iron pot, stewing for 60 minutes with strong fire, adding salt, monosodium glutamate and pepper when the soup is thick, and cooking. Then adding cold water, and fishing floating foam when firing at 60-80 ℃.
Mutton generates floating powder in the cooking process, and people always need to fish the floating powder out of soup, which is very inconvenient.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a preparation method of mutton soup, which is convenient for removing floating dust.
The technical purpose of the invention is realized by the following technical scheme: a method for preparing mutton soup comprises the following steps:
the method comprises the following steps: soaking mutton in clear water for 2 hours, and then cleaning the mutton with the clear water;
step two: putting mutton into a pot, pouring clear water, adding seasonings, covering a pressing plate, decocting for 2 hours, and taking out the pressing plate;
an opening is formed in the middle of the pressing plate, a water outlet ring is fixed above the pressing plate, the lower end of the water outlet ring is communicated with the opening in a sealing mode, the water outlet ring extends upwards from the cross section of the joint of the water outlet ring and the opening, the cross section of the water outlet ring is gradually reduced, the pressing plate extends upwards and outwards from the opening in an inclined mode, the outer edge of the pressing plate is higher than the upper end of the water outlet ring, a lifting plate is arranged below the opening, a pull rod is connected onto the lifting plate and penetrates through the water outlet ring to extend upwards, the size of the lifting plate is smaller than the inner wall cross section of the upper end of the water outlet ring, water leakage holes are formed in the pressing plate, water permeable cloth covers the pressing plate;
wherein the opening part of the pressing plate is positioned below the water surface, and one end of the pressing plate, which is far away from the opening, is higher than the water surface.
According to the scheme, the press plate is arranged, so that the floating dust can only move to the edge of the press plate after coming out from the opening through the water outlet ring, and the edge of the press plate is higher than the water surface, so that the floating dust cannot flow into the soup again from the gap between the edge of the press plate and the pot; after the mutton soup is boiled, the pull rod is lifted upwards, the pull rod drives the lifting plate to move upwards, the lifting plate is abutted to the inner wall of the water outlet ring to basically seal the opening, the pressing plate is lifted together in the process that the pull rod further moves upwards, the floating powder is blocked by the permeable cloth, and water flows back to the pot through the permeable cloth and the permeable holes; this scheme need not often to drag for superficial end at the boiling process, only need last time through above-mentioned mode with superficial end get rid of can, convenient operation.
Furthermore, after the pressing plate is covered, a towel is covered on the outer edge of the pressing plate along the circumferential direction, and the towel extends to the junction of the water surface and the pressing plate.
The floating powder moves to the edge due to the boiling of water after coming out of the water outlet ring and is absorbed by the towel
Further, the flavoring comprises rhizoma Zingiberis recens, pericarpium Citri Tangerinae, fructus Zanthoxyli, fructus Anisi Stellati, Glycyrrhrizae radix, cortex Cinnamomi Japonici, and salt.
The addition of the flavoring can remove the smell of mutton.
Further, ginger, dried orange peel, pepper, aniseed, liquorice and cinnamon are wrapped by a cloth bag and put in the bag.
Therefore, the seasonings can not enter when the soup is filled subsequently.
Further, the flavoring also comprises radix Ginseng, arillus longan, and fructus Jujubae.
The addition of the flavoring can improve immunity of human body.
Further, radix Ginseng, arillus longan, and fructus Jujubae can be directly added into clear water.
The radix Ginseng, arillus longan, and fructus Jujubae can be directly eaten, so it can be added into clear water.
Further, in the step one, the mutton is soaked for 1 hour, and then the mutton is soaked for 1 hour by replacing clear water.
Therefore, impurities such as blood and water in the mutton are cleaned more cleanly.
Furthermore, a cloth is coated on the pulling plate.
The setting of cloth makes the pulling-up plate at the pulling in-process cloth butt play water ring inner wall that makes progress, is difficult for taking place the seepage.
Furthermore, sheep bones and/or beef bones are paved at the bottom of the mutton.
The beef and mutton bone glue content is high, the soup is thicker and more fragrant, and the mutton soup is more delicious.
In conclusion, the invention has the following beneficial effects: the invention can avoid the step of fishing floating powder in the process of cooking mutton soup, is more convenient, and the mutton is pressed under the water surface by the pressing plate, can completely absorb soup and is more delicious.
Drawings
FIG. 1 is a drawing showing the cooperation of a pressure plate and a pan in the embodiment.
Reference numerals: 1. cooking; 2. pressing a plate; 21. an opening; 22. a water leakage hole; 3. a water outlet ring; 4. lifting the plate; 5. a pull rod; 6. a water permeable cloth; 7. a towel; 8. and (4) distributing.
Detailed Description
The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.
Introduction of tools: as shown in figure 1, a circular opening 21 is formed in the middle of a pressure plate 2, a water outlet ring 3 is fixed above the pressure plate 2, the lower end of the water outlet ring 3 is hermetically communicated with the opening 21, and the cross section of the water outlet ring 3 at the joint of the water outlet ring and the opening 21 is gradually reduced and extends upwards. The pressure plate 2 extends outwards from the opening 21 in an inclined way, and the outer edge of the pressure plate 2 is higher than the upper end of the water outlet ring 3. A circular lifting plate 4 is arranged below the opening 21, and a cloth 8 is coated on the lifting plate 4. Carry and to connect a pull rod 5 on the arm-tie 4, pull rod 5 passes out water ring 3 and upwards extends, carries the inner wall cross section that the size of arm-tie 4 is less than the 3 upper ends of play water ring (carry arm-tie 4 diameter promptly and be greater than the internal diameter in the 3 upper ends of play water ring) for carry arm-tie 4 can not follow out water ring 3 at last lifting process and come out, seted up the hole 22 that leaks on clamp plate 2, clamp plate 2 coats and is stamped the cloth 6 that permeates water, the cloth 6 that permeates water covers the hole 22 that leaks.
The following examples are all referred to in FIG. 1.
Example 1: a method for preparing mutton soup comprises the following steps:
the method comprises the following steps: soaking 300 parts of mutton in clear water for 2 hours, and then cleaning the mutton with the clear water;
step two: putting mutton in a pot 1, pouring clear water, putting seasonings, covering a pressing plate 2, wherein an opening 21 of the pressing plate 2 is positioned below the water surface, one end of the pressing plate 2, far away from the opening 21, is higher than the water surface, a lifting plate 4 is positioned below the opening 21, decocting for 2 hours, and taking the pressing plate 2 out of a lifting pull rod 5. The flavoring comprises 5 parts of ginger, 2 parts of dried orange peel, 4 parts of pepper, 3 parts of aniseed, 1 part of liquorice, 4 parts of cassia bark, 15 parts of salt, 8 parts of ginseng, 6 parts of longan and 10 parts of red date. Ginger, dried orange peel, pepper, star anise, liquorice and cassia bark are wrapped by a cloth bag and put into water, and salt, ginseng, longan and red date are all directly put into water.
Example 2: a method for preparing mutton soup comprises the following steps:
the method comprises the following steps: soaking mutton in clear water for 2 hours, and then cleaning the mutton with the clear water;
step two: putting mutton in a pot 1, pouring clear water, putting seasonings, covering a pressing plate 2, wherein an opening 21 of the pressing plate 2 is positioned below the water surface, one end of the pressing plate 2, far away from the opening 21, is higher than the water surface, a lifting plate 4 is positioned below the opening 21, decocting for 2 hours, and taking the pressing plate 2 out of a lifting pull rod 5. The flavoring comprises 5 parts of ginger, 2 parts of dried orange peel, 4 parts of pepper, 3 parts of aniseed, 1 part of liquorice, 4 parts of cassia bark, 15 parts of salt, 8 parts of ginseng, 6 parts of longan and 10 parts of red date. Ginger, dried orange peel, pepper, star anise, liquorice, cassia bark, salt, ginseng, longan and red date are all directly put into water.
Example 3: a method for preparing mutton soup comprises the following steps:
the method comprises the following steps: soaking mutton for 1 hour, replacing clear water, soaking for 1 hour, and cleaning mutton with clear water;
step two: putting mutton in a pot 1, pouring clear water, putting seasonings, covering a pressing plate 2, wherein an opening 21 of the pressing plate 2 is positioned below the water surface, one end of the pressing plate 2, far away from the opening 21, is higher than the water surface, a lifting plate 4 is positioned below the opening 21, decocting for 2 hours, and taking the pressing plate 2 out of a lifting pull rod 5. The flavoring comprises 5 parts of ginger, 2 parts of dried orange peel, 4 parts of pepper, 3 parts of aniseed, 1 part of liquorice, 4 parts of cassia bark, 15 parts of salt, 8 parts of ginseng, 6 parts of longan and 10 parts of red date. Ginger, dried orange peel, pepper, star anise, liquorice and cassia bark are wrapped by a cloth bag and put into water, and salt, ginseng, longan and red date are all directly put into water.
Example 4: a method for preparing mutton soup comprises the following steps:
the method comprises the following steps: soaking mutton for 1 hour, replacing clear water, soaking for 1 hour, and cleaning mutton with clear water;
step two: putting mutton in a pot 1, pouring clear water, putting seasonings, covering a pressing plate 2, wherein an opening 21 of the pressing plate 2 is positioned below the water surface, one end of the pressing plate 2, far away from the opening 21, is higher than the water surface, a lifting plate 4 is positioned below the opening 21, a towel 7 is covered on the outer edge of the pressing plate 2 along the circumferential direction, and the towel 7 extends to the junction of the water surface and the pressing plate 2. Decocting for 2 hours, and lifting the pull rod 5 upwards to take out the pressing plate 2. The flavoring comprises 5 parts of ginger, 2 parts of dried orange peel, 4 parts of pepper, 3 parts of aniseed, 1 part of liquorice, 4 parts of cassia bark, 15 parts of salt, 8 parts of ginseng, 6 parts of longan and 10 parts of red date. Ginger, dried orange peel, pepper, star anise, liquorice and cassia bark are wrapped by a cloth bag and put into water, and salt, ginseng, longan and red date are all directly put into water.
Example 5: a method for preparing mutton soup comprises the following steps:
the method comprises the following steps: soaking mutton for 1 hour, replacing clear water, soaking for 1 hour, and cleaning mutton with clear water;
step two: laying 40 parts of sheep bones and/or beef bones at the bottom of mutton, specifically putting the mutton in a pot 1 according to the weight ratio of 6:4, pouring clear water into the pot, putting seasonings into the pot, covering a pressing plate 2, wherein an opening 21 of the pressing plate 2 is positioned below the water surface, one end of the pressing plate 2, which is far away from the opening 21, is higher than the water surface, a lifting plate 4 is positioned below the opening 21, a towel 7 is circumferentially covered on the outer edge of the pressing plate 2, and the towel 7 extends to the junction of the water surface and the pressing plate 2. Decocting for 2 hours, and lifting the pull rod 5 upwards to take out the pressing plate 2. The flavoring comprises 5 parts of ginger, 2 parts of dried orange peel, 4 parts of pepper, 3 parts of aniseed, 1 part of liquorice, 4 parts of cassia bark, 15 parts of salt, 8 parts of ginseng, 6 parts of longan and 10 parts of red date. Ginger, dried orange peel, pepper, star anise, liquorice and cassia bark are wrapped by a cloth bag and put into water, and salt, ginseng, longan and red date are all directly put into water.
The parts in the above examples are parts by weight, and the dotted line represents the water surface.
Claims (9)
1. A preparation method of mutton soup is characterized by comprising the following steps:
the method comprises the following steps: soaking mutton in clear water for 2 hours, and then cleaning the mutton with the clear water;
step two: putting mutton into a pot (1), pouring clear water which submerges the mutton, adding seasonings, covering a pressing plate (2), decocting for 2 hours, and taking out the pressing plate (2);
an opening (21) is arranged in the middle of the pressure plate (2), a water outlet ring (3) is fixed above the pressure plate (2), the lower end of the water outlet ring (3) is communicated with the opening (21) in a sealing way, the water outlet ring (3) extends upwards from the joint of the water outlet ring and the opening (21) with the gradually reduced cross section, the pressure plate (2) extends upwards and outwards from the opening (21) in an inclined way, the outer edge of the pressure plate (2) is higher than the upper end of the water outlet ring (3), a pulling plate (4) is arranged below the opening (21), a pull rod (5) is connected on the pulling plate (4), the pull rod (5) passes through the water outlet ring (3) and extends upwards, the size of the pull plate (4) is smaller than the cross section of the inner wall at the upper end of the water outlet ring (3), the pressing plate (2) is provided with water leakage holes (22), the pressing plate (2) is covered with permeable cloth (6), and the permeable cloth (6) covers the water leakage holes (22);
wherein the opening (21) of the pressure plate (2) is positioned below the water surface, and one end of the pressure plate (2) far away from the opening (21) is higher than the water surface.
2. A process for the preparation of an mutton soup according to claim 1, characterized in that: after covering the pressing plate (2), the towel (7) is covered on the outer edge of the pressing plate (2) along the circumferential direction, and the towel (7) extends to the junction of the water surface and the pressing plate (2).
3. A process for the preparation of an mutton soup according to claim 1, characterized in that: the flavoring agent comprises rhizoma Zingiberis recens, pericarpium Citri Tangerinae, fructus Zanthoxyli, fructus Anisi Stellati, Glycyrrhrizae radix, cortex Cinnamomi Japonici, and Sal.
4. A process for the preparation of an mutton soup according to claim 3, characterized in that: ginger, dried orange peel, pepper, star anise, liquorice and cinnamon are wrapped by a cloth bag and put in.
5. A process for the preparation of an mutton soup according to claim 3, characterized in that: the flavoring agent also comprises radix Ginseng, arillus longan, and fructus Jujubae.
6. A process for the preparation of an mutton soup according to claim 5, characterized in that: the ginseng, the longan and the red date are directly put into clear water.
7. A process for the preparation of an mutton soup according to claim 1, characterized in that: in the step one, the mutton is soaked for 1 hour, and then the mutton is soaked for 1 hour by replacing clear water.
8. A process for the preparation of an mutton soup according to claim 1, characterized in that: the lifting plate (4) is coated with a cloth (8).
9. A process for the preparation of an mutton soup according to claim 1, characterized in that: the mutton bottom is paved with sheep bones and/or beef bones.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911176336.2A CN110810785A (en) | 2019-11-26 | 2019-11-26 | Preparation method of mutton soup |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911176336.2A CN110810785A (en) | 2019-11-26 | 2019-11-26 | Preparation method of mutton soup |
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| CN110810785A true CN110810785A (en) | 2020-02-21 |
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| CN108891712A (en) * | 2018-04-28 | 2018-11-27 | 句容市东山纸品厂 | A kind of canister |
-
2019
- 2019-11-26 CN CN201911176336.2A patent/CN110810785A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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