CN111513265A - Mutton grabbed by hands and preparation method - Google Patents
Mutton grabbed by hands and preparation method Download PDFInfo
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- CN111513265A CN111513265A CN202010354403.1A CN202010354403A CN111513265A CN 111513265 A CN111513265 A CN 111513265A CN 202010354403 A CN202010354403 A CN 202010354403A CN 111513265 A CN111513265 A CN 111513265A
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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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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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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Abstract
The invention provides a hand-grasping mutton and a preparation method thereof. The hand-grasping mutton comprises the following raw materials in parts by weight, seasonings and a spice bag: raw materials: 13000 and 17000 parts of sheep ball; seasoning: 800 portions of salt and 1200 portions of salt; flavor bag: 5-9 parts of star anise, 12-16 parts of tsaoko amomum fruits, 100-140 parts of pepper granules, 55-95 parts of fennel, 10-50 parts of round cardamom, 30-70 parts of cassia bark, 6-10 parts of galangal, 7-11 parts of dried ginger peel, 270 parts of fresh ginger slices, 8-12 parts of rhizoma kaempferiae, 8-12 parts of angelica and 8-12 parts of astragalus membranaceus. According to the hand-held mutton and the preparation method thereof, floating foam is repeatedly beaten to the greatest extent, the taste of the mutton is effectively improved, the preparation is simple, the method is clear, people with different culture degrees can quickly and skillfully prepare the mutton, and due to the addition of the ginger juice rice wine and the chicken juice, the mutton is strong in taste, not greasy, free of mutton smell, complete in color and fragrance, capable of eating or drinking decoction, reasonable in method and free of stimulating oral cavity and intestines and stomach.
Description
Technical Field
The invention relates to the field of mutton grabbed by hands, in particular to mutton grabbed by hands and a preparation method thereof.
Background
Mutton is grabbed by hands, which has been known for nearly thousands of years, and is originally named as being grabbed by hands for eating, namely hot eating (steaming and hot dipping three-in-one oil after slicing), cold eating (directly dipping refined salt after slicing), and fried eating (hot frying with a pan and simultaneously eating). It features delicious taste, no smell of mutton, and good taste.
In the real life, when people prepare the hand-grasping mutton, the preparation method is strictly followed, otherwise, the preparation failure is easily caused, the existing hand-grasping mutton has poor taste, the taste is slightly mutton smelling, the food is too much eaten, the phenomena of greasiness and regurgitation are easily caused, the taste is reduced, and the existing preparation method has complex steps and troublesome preparation and can completely prepare the hand-grasping mutton by skilled preparation workers.
Therefore, it is necessary to provide a mutton product and a preparation method thereof to solve the above technical problems.
Disclosure of Invention
The invention provides a hand-grasping mutton and a preparation method thereof, and solves the problems of complex steps, troublesome preparation and preparation by skilled preparation workers.
In order to solve the technical problems, the hand-held mutton provided by the invention comprises the following raw materials, seasonings and a flavor bag in parts by weight:
raw materials: 13000 and 17000 parts of sheep ball;
seasoning: 800 portions of salt and 1200 portions of salt;
flavor bag: 5-9 parts of star anise, 12-16 parts of tsaoko amomum fruits, 100-140 parts of pepper granules, 55-95 parts of fennel, 10-50 parts of round cardamom, 30-70 parts of cassia bark, 6-10 parts of galangal, 7-11 parts of dried ginger peel, 270 parts of fresh ginger slices, 8-12 parts of rhizoma kaempferiae, 8-12 parts of angelica and 8-12 parts of astragalus membranaceus.
Preferably, the seasoning and spice bag is prepared from the following raw materials in parts by weight:
raw materials: 15000 parts of sheep's ball;
seasoning: 1000 parts of salt;
flavor bag: 7 parts of star anise, 14 parts of tsaoko amomum fruits, 120 parts of pepper granules, 75 parts of fennel, 30 parts of cardamom, 50 parts of cassia bark, 8 parts of galangal, 9 parts of dried ginger peel, 250 parts of fresh ginger slices, 10 parts of rhizoma kaempferiae, 10 parts of angelica and 10 parts of astragalus membranaceus.
A preparation method of the mutton grabbed by hands comprises the following steps:
s1, mutton pretreatment: washing fresh mutton with water, cleaning, adding clear water, salt and white vinegar, soaking for the first time, soaking with clear water after the first soaking is finished, and taking out;
s2, pretreatment of the flavor packet: wrapping the spice in a clean water pot, boiling and quickly boiling, and finally adding flowing water for washing after floating foam is completely broken;
s3, cooking: putting the mutton soaked in the step S1 into a cold water pot, boiling with strong fire, beating up the froth, putting the mutton into a spice bag with slow fire, beating up the froth on the way, covering and leaving a ventilating small seam, boiling for a period of time, adding 750 parts of salt, ginger juice rice wine and chicken juice, stewing with slow fire, and finally turning off the fire for stewing;
mutton needs to be changed into large pieces, and the soaking time is sufficient; heating mutton in a pot with cold water as necessary until the mutton is boiled with big fire, and continuously stirring the mutton in the middle; beating the floating foam for 3 times after boiling, and stewing with slow fire; the mutton is boiled to eight degrees and then salted, and is soaked for half an hour for tasty, otherwise, the taste is not good; the cutter for loading the disc needs to be fine and uniform.
Preferably, the fresh mutton in the step S1 is washed with warm water.
Preferably, the clear water in the S1 accounts for 25000 parts, and the salt accounts for 250 parts.
Preferably, the first soaking time in the S1 is 2.2-2.7 hours, and the second soaking time is 1.3-1.7 hours.
Preferably, in the S2, the water source in the clean water pot is in a boiling state, the boiling time is 5min, and the water is quickly boiled twice.
Preferably, the flushing time in the flowing water in the S2 is 20min.
Preferably, the froth is blown out in two times after the big fire in the S3 is boiled.
Preferably, the cooking time after the spice bag is placed in the step S3 is 50min, the stewing time with slow fire is 20min, and the stewing time with closed fire is 30 min.
Compared with the related art, the hand-grasping mutton and the preparation method provided by the invention have the following beneficial effects:
the invention provides a hand-held mutton and its preparation method, through washing fresh mutton with warm water, add 25 dry grams of clear water, 250 grams of salt, white vinegar soak after 2.5 hours, change to soak and fish out after 1.5 hours with clear water again, pack spices into the pan of clear water and water two times, boil 5 minutes each time, and after removing the froth, pour into flowing water and flush 20 minutes, put the mutton soaked well into the pan of cold water finally, boil with big fire and remove the froth twice, change to put spice bag, 250 grams of fresh ginger, remove the froth with small fire, leave a ventilative slit (for discharging the peculiar smell) on the cover, boil 50 minutes to eighty percent ripe and then add 750 grams of salt, ginger juice rice wine, chicken juice to stew for 20 minutes with small fire, shut the fire and stew for 30 minutes again, through repeated beating the froth to remove the froth, have improved the mouthfeel of mutton effectively, not only the preparation is simple, and the method is clear, different cultural degree can all carry on proficiency preparation personnel, by adding ginger juice rice wine and chicken juice, the chicken sauce is rich in taste, is not greasy, does not have mutton smell, is complete in color and fragrance, can be eaten or drunk as a decoction, is reasonable in method, and does not stimulate oral cavity and intestines and stomach.
Drawings
FIG. 1 is a process diagram of a preferred embodiment of the method of preparing a mutton scrapie according to the present invention;
FIG. 2 is a cooking device provided by the present invention;
FIG. 3 is a structural side view of the clearance structure shown in FIG. 2;
fig. 4 is an enlarged view of the portion a shown in fig. 2.
Reference numbers in the figures: 1. the cooking bench comprises a support frame, 2, a cooking groove, 3, a cover plate, 4, an operating handle, 5, a ventilating device, 51, a ventilating pipe, 52, external threads, 53, a thread block, 54, a push rod, 55, a piston, 6, a mounting plate, 7, a cooking bench, 8, a first storage frame, 9, a second storage frame, 10, a clearing structure, 101, a leakage plate, 102, a limiting plate, 103 and an operating block.
Detailed Description
The invention is further described with reference to the following figures and embodiments.
First embodiment
Please refer to fig. 1, fig. 2, fig. 3 and fig. 4 in combination, wherein fig. 1 is a step diagram of a preferred embodiment of a method for preparing a mutton scratchpad according to the present invention; FIG. 2 is a cooking device provided by the present invention; FIG. 3 is a structural side view of the clearance structure shown in FIG. 2; fig. 4 is an enlarged view of the portion a shown in fig. 2. The hand-held mutton is prepared from the following raw materials in parts by weight, seasonings and a spice bag:
raw materials: 13000 and 17000 parts of sheep ball;
seasoning: 800 portions of salt and 1200 portions of salt;
flavor bag: 5-9 parts of star anise, 12-16 parts of tsaoko amomum fruits, 100-140 parts of pepper granules, 55-95 parts of fennel, 10-50 parts of round cardamom, 30-70 parts of cassia bark, 6-10 parts of galangal, 7-11 parts of dried ginger peel, 270 parts of fresh ginger slices, 8-12 parts of rhizoma kaempferiae, 8-12 parts of angelica and 8-12 parts of astragalus membranaceus.
The seasoning is prepared from the following raw materials in parts by weight:
raw materials: 15000 parts of sheep's ball;
seasoning: 1000 parts of salt;
flavor bag: 7 parts of star anise, 14 parts of tsaoko amomum fruits, 120 parts of pepper granules, 75 parts of fennel, 30 parts of cardamom, 50 parts of cassia bark, 8 parts of galangal, 9 parts of dried ginger peel, 250 parts of fresh ginger slices, 10 parts of rhizoma kaempferiae, 10 parts of angelica and 10 parts of astragalus membranaceus.
A preparation method of the mutton grabbed by hands comprises the following steps:
s1, mutton pretreatment: washing fresh mutton with water, cleaning, adding clear water, salt and white vinegar, soaking for the first time, soaking with clear water after the first soaking is finished, and taking out;
s2, pretreatment of the flavor packet: wrapping the spice in a clean water pot, boiling and quickly boiling, and finally adding flowing water for washing after floating foam is completely broken;
s3, cooking: and (2) putting the mutton soaked in the step (S1) into a cold water pot, boiling the mutton with strong fire, beating up the froth, putting the mutton into a spice bag with slow fire, beating up the froth on the way, covering the bag with a ventilating small seam, boiling the mutton for a period of time, adding 750 parts of salt, ginger juice rice wine and chicken juice, stewing the mutton with slow fire, and finally turning off the fire for stewing.
And the fresh mutton in the S1 is washed by warm water so as to better wash impurities in the fresh mutton.
25000 parts of clear water and 250 parts of salt in the S1.
The first soaking time in the S1 is 2.2-2.7h, and the second soaking time is 1.3-1.7 h;
mutton must be changed into large pieces, and the soaking time must be sufficient.
In the S2, the water source in the clean water pot is in a boiling state, the boiling time is 5min, and the water is quickly boiled for two times;
mutton is cooked in a pot with cold water until the mutton is boiled with strong fire, stirring is carried out continuously in the middle, froth is beaten for 3 times after the mutton is boiled, and stewing is carried out with slow fire.
The flushing time in the flowing water in the S2 is 20min.
After the S3 is boiled by big fire, froth is blown out by two times.
The cooking time of the spice bag in the S3 is 50min, the stewing time with small fire is 20min, and the stewing time with closed fire is 30 min;
the mutton is boiled to eight degrees, and then the salt is added, and the mutton is soaked for half an hour for tasty, so that the taste of the mutton is effectively improved.
The invention also provides a boiling device, which is used for boiling mutton held by hands, and comprises a support frame 1, wherein a boiling groove 2 is arranged at the top of the support frame 1, cover plates 3 are hinged on two sides of the top of the boiling groove 2, operation handles 4 are arranged on the tops of the two cover plates 3, a ventilating device 5 is arranged on one side of the tops of the two cover plates 3, a mounting plate 6 is arranged between two sides of the inner wall of the support frame 1, and a cooking bench 7 is arranged on the top of the mounting plate 6;
the cooking bench 7 adopts the cooking bench used in the kitchen in the prior art, and the cooking groove 2 is burnt by flame emitted by the cooking bench 7, so that mutton in the cooking groove 2 is cooked;
the ventilation device 5 comprises a ventilation pipe 51, an external thread 52 is arranged on the outer surface of the ventilation pipe 51, a thread block 53 is connected to the outer surface of the ventilation pipe 51 in a threaded manner, ejector rods 54 are arranged on two sides of the thread block 53, and a piston 55 is arranged between the top ends of the two ejector rods 54;
the ventilation device is used for emitting peculiar smell during boiling, the ventilation flow can be controlled by manually rotating the thread block 53, and the ventilation pipe 51 can be conveniently controlled by arranging the piston 5;
the top parts of two sides of the two support frames 1 are respectively provided with a first storage frame 8 and a second storage frame 9, a clearing structure 10 is placed inside the first storage frame 8, the clearing structure 10 comprises a bushing 101, the bottom of the bushing 101 is provided with a limiting plate 102, and the top of the bushing 101 is provided with an operation block 103;
clear away structure 10's setting for floating the foam to the surface of water is cleared up, the preparation of mutton is held in hand not only to be convenient for, is convenient for clear up floating the foam moreover.
The working principle of the mutton grabbed by hands and the preparation method provided by the invention is as follows:
s1, washing the fresh mutton with warm water, adding 25 g of clear water, 250 g of salt and white vinegar, soaking for 2.5 hours, soaking in clear water for 1.5 hours, and taking out.
S2, quickly boiling the spice in a clean water pot for two times, wherein each time is 5 minutes, and pouring the spice into flowing water for 20 minutes after floating foam is fully formed.
S3, putting the soaked mutton into a cold water pot, boiling with strong fire, beating up froth twice, putting the spice bag and the fresh ginger 250 g with slow fire, beating up froth, covering with a small ventilating seam (for removing peculiar smell), boiling for 50 minutes to eighty percent, adding the salt 750 g, the ginger juice rice wine and the chicken juice with slow fire, stewing for 20 minutes, and turning off the fire for 30 minutes.
Compared with the related art, the hand-grasping mutton and the preparation method provided by the invention have the following beneficial effects:
the preparation method comprises the steps of washing fresh mutton with warm water, adding 25 g of clean water, 250 g of salt and white vinegar, soaking for 2.5 hours, soaking for 1.5 hours, fishing out, wrapping spices in a clean water pot, boiling for two times, boiling for 5 minutes each time, pouring into flowing water for 20 minutes after floating foam is removed, finally putting the soaked mutton into a cold water pot, boiling over strong fire, removing floating foam twice, putting spice bag, fresh ginger 250 g and floating foam on small fire, covering and leaving a small ventilating slit (for discharging peculiar smell), boiling for 50 minutes to eighty percent, adding 750 g of salt, 750 g of ginger juice and rice wine, stewing over small fire for 20 minutes, stewing over close fire for 30 minutes, effectively improving the taste of the mutton by repeatedly removing floating foam, not only having simple preparation, but also having clear method, and being capable of rapidly preparing mutton by people of different degrees, adding ginger juice and chicken juice, the product has the advantages of good taste, no smell of mutton, good color and flavor, reasonable method, and no irritation to oral cavity and intestine and stomach.
Second embodiment
The hand-grasping mutton comprises the following raw materials in parts by weight, seasonings and a spice bag:
raw materials: 13000 and 17000 parts of sheep ball;
seasoning: 800 portions of salt and 1200 portions of salt;
flavor bag: 5-9 parts of star anise, 12-16 parts of tsaoko amomum fruits, 100-140 parts of pepper granules, 55-95 parts of fennel, 10-50 parts of round cardamom, 30-70 parts of cassia bark, 6-10 parts of galangal, 7-11 parts of dried ginger peel, 270 parts of fresh ginger slices, 8-12 parts of rhizoma kaempferiae, 8-12 parts of angelica and 8-12 parts of astragalus membranaceus.
The seasoning is prepared from the following raw materials in parts by weight:
raw materials: 13000 parts of sheep ball;
seasoning: 800 parts of salt;
flavor bag: 5 parts of star anise, 12 parts of tsaoko amomum fruits, 100 parts of pepper granules, 55 parts of fennel, 10 parts of cardamom, 30 parts of cassia bark, 6 parts of galangal, 7 parts of dried ginger peel, 230 parts of fresh ginger slices, 8 parts of rhizoma kaempferiae, 8 parts of angelica and 8 parts of astragalus membranaceus.
A preparation method of the mutton grabbed by hands comprises the following steps:
s1, mutton pretreatment: washing fresh mutton with water, cleaning, adding clear water, salt and white vinegar, soaking for the first time, soaking with clear water after the first soaking is finished, and taking out;
s2, pretreatment of the flavor packet: wrapping the spice in a clean water pot, boiling and quickly boiling, and finally adding flowing water for washing after floating foam is completely broken;
s3, cooking: and (2) putting the mutton soaked in the step (S1) into a cold water pot, boiling the mutton with strong fire, beating up the froth, putting the mutton into a spice bag with slow fire, beating up the froth on the way, covering the bag with a ventilating small seam, boiling the mutton for a period of time, adding 600 parts of salt, ginger juice, rice wine and chicken juice, stewing the mutton with slow fire, and finally turning off the fire for stewing.
And washing the fresh mutton in the S1 by using warm water.
20000 parts of clear water and 200 parts of salt in the S1.
The first soaking time in the S1 is 2.5-3h, and the second soaking time is 2-2.2 h.
And (3) boiling the water source in the clear water boiler in the S2 for 5min, and quickly boiling for two times.
The flushing time in the flowing water in the S2 is 20min.
The cooking time of the flavor bag in the S3 is 1h, the stewing time with small fire is 25min, and the stewing time with closed fire is 35min
Third embodiment
The hand-grasping mutton comprises the following raw materials in parts by weight, seasonings and a spice bag:
raw materials: 17000 parts of sheep meat;
seasoning: 1200 parts of salt;
flavor bag: 5-9 parts of star anise, 12-16 parts of tsaoko amomum fruits, 100-140 parts of pepper granules, 55-95 parts of fennel, 10-50 parts of round cardamom, 30-70 parts of cassia bark, 6-10 parts of galangal, 7-11 parts of dried ginger peel, 270 parts of fresh ginger slices, 8-12 parts of rhizoma kaempferiae, 8-12 parts of angelica and 8-12 parts of astragalus membranaceus.
The seasoning is prepared from the following raw materials in parts by weight:
raw materials: 15000 parts of sheep's ball;
seasoning: 1000 parts of salt;
flavor bag: 9 parts of star anise, 16 parts of tsaoko amomum fruits, 140 parts of pepper granules, 95 parts of fennel, 50 parts of cardamom, 70 parts of cassia bark, 10 parts of galangal, 11 parts of dried ginger peel, 270 parts of fresh ginger slices, 12 parts of rhizoma kaempferiae, 12 parts of angelica and 12 parts of astragalus membranaceus.
A preparation method of the mutton grabbed by hands comprises the following steps:
s1, mutton pretreatment: washing fresh mutton with water, cleaning, adding clear water, salt and white vinegar, soaking for the first time, soaking with clear water after the first soaking is finished, and taking out;
s2, pretreatment of the flavor packet: wrapping the spice in a clean water pot, boiling and quickly boiling, and finally adding flowing water for washing after floating foam is completely broken;
s3, cooking: and (2) putting the mutton soaked in the step (S1) into a cold water pot, boiling the mutton with strong fire, beating up the froth, putting the mutton into a spice bag with slow fire, beating up the froth on the way, covering the bag with a ventilating small seam, boiling the mutton for a period of time, adding 750 parts of salt, ginger juice rice wine and chicken juice, stewing the mutton with slow fire, and finally turning off the fire for stewing.
And washing the fresh mutton in the S1 by using warm water.
30000 parts of clear water and 300 parts of salt in the S1.
The first soaking time in the S1 is 3-4h, and the second soaking time is 2-2.5 h.
And (3) boiling the water source in the clear water boiler in the S2 for 5min, and quickly boiling for two times.
The flushing time in the flowing water in the S2 is 20min.
The cooking time of the spice bag in the S3 is 1.1.2h, the stewing time with soft fire is 30min, and the stewing time with closed fire is 20min.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by using the contents of the present specification and the accompanying drawings, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (10)
1. The mutton grabbed by hands is characterized by comprising the following raw materials, seasonings and a flavor bag in parts by weight:
raw materials: 13000 and 17000 parts of sheep ball;
seasoning: 800 portions of salt and 1200 portions of salt;
flavor bag: 5-9 parts of star anise, 12-16 parts of tsaoko amomum fruits, 100-140 parts of pepper granules, 55-95 parts of fennel, 10-50 parts of round cardamom, 30-70 parts of cassia bark, 6-10 parts of galangal, 7-11 parts of dried ginger peel, 270 parts of fresh ginger slices, 8-12 parts of rhizoma kaempferiae, 8-12 parts of angelica and 8-12 parts of astragalus membranaceus.
2. The grabbed mutton of claim 1, comprising the following raw materials, seasonings and flavor packages in parts by weight:
raw materials: 15000 parts of sheep's ball;
seasoning: 1000 parts of salt;
flavor bag: 7 parts of star anise, 14 parts of tsaoko amomum fruits, 120 parts of pepper granules, 75 parts of fennel, 30 parts of cardamom, 50 parts of cassia bark, 8 parts of galangal, 9 parts of dried ginger peel, 250 parts of fresh ginger slices, 10 parts of rhizoma kaempferiae, 10 parts of angelica and 10 parts of astragalus membranaceus.
3. The preparation method of the mutton grabbed by hands is characterized by comprising the following steps:
s1, mutton pretreatment: washing fresh mutton with water, cleaning, adding clear water, salt and white vinegar, soaking for the first time, soaking with clear water after the first soaking is finished, and taking out;
s2, pretreatment of the flavor packet: wrapping the spice in a clean water pot, boiling and quickly boiling, and finally adding flowing water for washing after floating foam is completely broken;
s3, cooking: and (2) putting the mutton soaked in the step (S1) into a cold water pot, boiling the mutton with strong fire, beating up the froth, putting the mutton into a spice bag with slow fire, beating up the froth on the way, covering the bag with a ventilating small seam, boiling the mutton for a period of time, adding 750 parts of salt, ginger juice rice wine and chicken juice, stewing the mutton with slow fire, and finally turning off the fire for stewing.
4. The method for preparing the mutton scratchpad as in claim 3, wherein the fresh mutton in the S1 is washed with warm water.
5. The method for preparing the mutton scratchpad according to claim 3, wherein the clear water in the S1 accounts for 25000 parts, and the salt accounts for 250 parts.
6. The method for preparing the mutton scratchpad according to claim 3, wherein the first soaking time in the S1 is 2.2-2.7 hours, and the second soaking time is 1.3-1.7 hours.
7. The method for preparing the mutton in accordance with claim 3, wherein the water source in the clear water pot in S2 is boiled for 5min and is quickly boiled twice.
8. The method for preparing the mutton scratchpad according to claim 3, wherein the washing time in running water in S2 is 20min.
9. The method for preparing the mutton scratchpad according to claim 3, wherein the froth is broken up in two times after the mutton is boiled with strong fire in S3.
10. The method for preparing mutton for grasping by hand according to claim 3, wherein the cooking time after the spice bag is put in S3 is 50min, the stewing time with soft fire is 20min, and the stewing time with closed fire is 30 min.
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| CN103277561A (en) * | 2013-05-30 | 2013-09-04 | 徐州海博数控科技有限公司 | Device capable of regulating flow automatically |
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