CN113519788A - Method for preparing stewed whole donkey-hide gelatin sheep - Google Patents
Method for preparing stewed whole donkey-hide gelatin sheep Download PDFInfo
- Publication number
- CN113519788A CN113519788A CN202010331204.9A CN202010331204A CN113519788A CN 113519788 A CN113519788 A CN 113519788A CN 202010331204 A CN202010331204 A CN 202010331204A CN 113519788 A CN113519788 A CN 113519788A
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- sheep
- donkey
- hide gelatin
- whole
- stewed
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- 241001494479 Pecora Species 0.000 title claims abstract description 36
- 108010010803 Gelatin Proteins 0.000 title claims abstract description 28
- 229920000159 gelatin Polymers 0.000 title claims abstract description 28
- 239000008273 gelatin Substances 0.000 title claims abstract description 28
- 235000019322 gelatine Nutrition 0.000 title claims abstract description 28
- 235000011852 gelatine desserts Nutrition 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 19
- 241000283707 Capra Species 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 210000000988 bone and bone Anatomy 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000008280 blood Substances 0.000 claims description 6
- 210000004369 blood Anatomy 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 5
- 241001074086 Peprilus triacanthus Species 0.000 claims description 4
- 210000000936 intestine Anatomy 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- KEQXNNJHMWSZHK-UHFFFAOYSA-L 1,3,2,4$l^{2}-dioxathiaplumbetane 2,2-dioxide Chemical compound [Pb+2].[O-]S([O-])(=O)=O KEQXNNJHMWSZHK-UHFFFAOYSA-L 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000010411 cooking Methods 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000021167 banquet Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000002195 synergetic effect Effects 0.000 abstract description 2
- 241000283074 Equus asinus Species 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 5
- 235000002566 Capsicum Nutrition 0.000 description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 2
- 208000032843 Hemorrhage Diseases 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 241000722363 Piper Species 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 230000000740 bleeding effect Effects 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 206010000234 Abortion spontaneous Diseases 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 241000007126 Codonopsis pilosula Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241000206581 Gracilaria Species 0.000 description 1
- 241000282414 Homo sapiens Species 0.000 description 1
- 244000062241 Kaempferia galanga Species 0.000 description 1
- 235000013421 Kaempferia galanga Nutrition 0.000 description 1
- 235000019510 Long pepper Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010027514 Metrorrhagia Diseases 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 206010033557 Palpitations Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 240000003455 Piper longum Species 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 230000003187 abdominal effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 208000034158 bleeding Diseases 0.000 description 1
- 108010052008 colla corii asini Proteins 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 208000018997 giddiness Diseases 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 208000015994 miscarriage Diseases 0.000 description 1
- 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
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 208000000995 spontaneous abortion Diseases 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 238000010792 warming Methods 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
- 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
-
- 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
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a method for making stewed whole donkey-hide gelatin sheep, belonging to the technical field of food. The invention comprises the following raw materials in parts by weight: 1 goat, 10-100 g of donkey-hide gelatin, 50-500 g of secret seasoning bag and 10-100 g of whole goat seasoning powder. Compared with mutton products cooked by a traditional method, the stewed whole mutton with donkey-hide gelatin prepared by the raw materials has the advantages of obvious synergistic health-care effect of the donkey-hide gelatin and the whole mutton, richer nutrition, fragrant taste of lip and tooth, high quality, low price, economy and practicability, and is a good item for people to be banquet, dining tables and friends and relatives presented.
Description
Technical Field
The invention relates to a method for making stewed whole donkey-hide gelatin sheep, belonging to the technical field of food.
Background
Mutton, which is known as meat, billy beef and wether meat, is widely distributed in China and almost everywhere. Mutton can be cooked by a plurality of methods, such as cumin mutton, braised mutton, sauce braised mutton, garlic exploded mutton and the like, and is a favorite food for people. With the continuous improvement of the living standard of people, more and better mutton products are urgently needed to be developed to appetize vast food enthusiasts.
Disclosure of Invention
In order to solve the problems, the invention provides a method for making a stewed whole donkey-hide gelatin sheep, and in order to achieve the purpose, the invention adopts the following scheme:
the invention comprises the following raw materials in parts by weight: 1 goat, 10-100 g of donkey-hide gelatin, 50-500 g of secret seasoning bag and 10-100 g of whole goat seasoning powder.
In the material of the invention:
goat: the sheep meat is one of domestic animals domesticated by human beings at first, like sheep, and is tender in meat quality, contains very high protein and rich vitamins, is easy to digest, can improve physical quality and disease resistance by eating more mutton, and has the effects of tonifying kidney and strengthening yang, tonifying liver and improving eyesight, enriching blood and warming channels and the like. Goats may be classified according to their economic utility: the goat to be used for the meat is preferably a locally stocked goat.
E, donkey-hide gelatin: starting from Qinhan, the donkey hide is prepared by taking donkey hide as a main raw material and adding water of donkey hide (donkey hide gelatin and donkey gelatin are gums without water boiling of donkey hide gelatin) for more than 2000 years. The original colla Corii Asini is produced in Shandong province, ancient Dong county (today's Yanggu county, ancient Yajing in Ara town), and is amber, transparent and odorless. Also known as donkey-hide gelatin. Has effects in replenishing blood, nourishing yin, moistening dryness, and stopping bleeding. The product is mainly used for treating heart and abdominal metrorrhagia, blood deficiency and sallow complexion, giddiness and palpitation, vexation and insomnia, lung dryness and cough, limb soreness and pain, female bleeding, miscarriage prevention and the like, and is a good product for four-season nourishing.
The secret recipe includes: the secret seasoning packet is a seasoning packet prepared by combining more than ten Chinese herbal medicines such as Huaixiang, pepper, anise, cassia bark, jade fruit, cassia leaf, galangal, gracilaria, piper longum, ginseng fruit, clove, codonopsis pilosula, perilla leaf, orange peel and the like according to the records of the compendium of materia medica, mutton is stewed by the seasoning packet, the mutton is mashed and soft and fragrant, the soup is fresh and mellow in taste, the tonifying is realized without dryness, the flavor is unique, and the efficacy of reinforcing primordial yang, tonifying essence and blood, treating lung deficiency and benefiting strain is realized.
The whole sheep seasoning powder: the donkey-hide gelatin stewed whole sheep seasoning is a seasoning compounded by monosodium glutamate, chicken essence powder, pepper, edible salt and the like, and is used for seasoning a finished donkey-hide gelatin stewed whole sheep product, and the dosage can be increased or decreased according to the taste of people.
Compared with mutton products cooked by a traditional method, the stewed whole mutton with donkey-hide gelatin prepared by the raw materials has the advantages of obvious synergistic health-care effect of the donkey-hide gelatin and the whole mutton, richer nutrition, fragrant taste of lip and tooth, high quality, low price, economy and practicability, and is a good item for people to be banquet, dining tables and friends and relatives presented.
Detailed Description
The invention comprises the following raw materials in parts by weight: 1 goat, 10-100 g of donkey-hide gelatin, 50-500 g of secret seasoning bag and 10-100 g of whole goat seasoning powder.
The preparation method is described in detail below by combining the raw material components of the invention:
(1) peeling 1 goat, removing bones of the goat, and cleaning sheep head, mutton, sheep face, sheep intestine and sheep tripe for later use;
(2) knocking open the sheep hold bones, soaking the sheep hold bones in clear water until no blood exists, and then fishing out the sheep hold bones and draining;
(3) adding water into a pot, adding soaked sheep for holding bones, adding 10-100 g of donkey-hide gelatin, boiling with strong fire, and decocting with slow fire to obtain milk white donkey-hide gelatin soup for later use;
(4) putting the cleaned sheep head, mutton, sheep face, sheep intestine and sheep tripe into a pot, adding 50-500 g of special seasoning bag, adding water, stewing with slow fire, and cooking thoroughly;
(5) slicing the stewed whole sheep, adding the stewed donkey-hide gelatin soup, adding 10-100 g of whole sheep seasoning powder, and pouring into a container for eating.
Claims (2)
1. The preparation method of the donkey-hide gelatin stewed whole sheep is characterized by comprising the following raw materials in parts by weight: 1 goat, 10-100 g of donkey-hide gelatin, 50-500 g of secret seasoning bag and 10-100 g of whole goat seasoning powder.
2. The method for preparing stewed whole donkey-hide gelatin sheep as claimed in claim 1, wherein the method comprises the following steps: the method for preparing the invention comprises the following steps:
(1) peeling 1 goat, removing bones of the goat, and cleaning sheep head, mutton, sheep face, sheep intestine and sheep tripe for later use;
(2) knocking open the sheep hold bones, soaking the sheep hold bones in clear water until no blood exists, and then fishing out the sheep hold bones and draining;
(3) adding water into a pot, adding soaked sheep for holding bones, adding 10-100 g of donkey-hide gelatin, boiling with strong fire, and decocting with slow fire to obtain milk white donkey-hide gelatin soup for later use;
(4) putting the cleaned sheep head, mutton, sheep face, sheep intestine and sheep tripe into a pot, adding 50-500 g of special seasoning bag, adding water, stewing with slow fire, and cooking thoroughly;
(5) slicing the stewed whole sheep, adding the stewed donkey-hide gelatin soup, adding 10-100 g of whole sheep seasoning powder, and pouring into a container for eating.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010331204.9A CN113519788A (en) | 2020-04-18 | 2020-04-18 | Method for preparing stewed whole donkey-hide gelatin sheep |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010331204.9A CN113519788A (en) | 2020-04-18 | 2020-04-18 | Method for preparing stewed whole donkey-hide gelatin sheep |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113519788A true CN113519788A (en) | 2021-10-22 |
Family
ID=78094185
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010331204.9A Pending CN113519788A (en) | 2020-04-18 | 2020-04-18 | Method for preparing stewed whole donkey-hide gelatin sheep |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113519788A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301086A (en) * | 2008-06-18 | 2008-11-12 | 哈斯宝鲁 | Medulla ossium mutton pot and preparation method thereof |
| CN101623115A (en) * | 2009-07-27 | 2010-01-13 | 谢泽明 | Donkey-hide gelatin silky chicken soup beverage and preparation method thereof |
| CN102178219A (en) * | 2011-03-17 | 2011-09-14 | 杨华刚 | Nourishing stewed mutton and making method thereof |
| CN104432278A (en) * | 2014-11-19 | 2015-03-25 | 安徽省固镇县争华羊业有限公司 | Mutton soup with warming and nourishing functions and processing method thereof |
| CN105558977A (en) * | 2015-12-14 | 2016-05-11 | 青岛华之草医药科技有限公司 | Method for preparing solid mutton broth with effects of tonifying Yang and dispelling cold |
| CN107997025A (en) * | 2018-01-02 | 2018-05-08 | 张洪春 | Donkey-hide gelatin eight treasures (choice ingredients of certain special dishes) cloth bag chicken |
-
2020
- 2020-04-18 CN CN202010331204.9A patent/CN113519788A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301086A (en) * | 2008-06-18 | 2008-11-12 | 哈斯宝鲁 | Medulla ossium mutton pot and preparation method thereof |
| CN101623115A (en) * | 2009-07-27 | 2010-01-13 | 谢泽明 | Donkey-hide gelatin silky chicken soup beverage and preparation method thereof |
| CN102178219A (en) * | 2011-03-17 | 2011-09-14 | 杨华刚 | Nourishing stewed mutton and making method thereof |
| CN104432278A (en) * | 2014-11-19 | 2015-03-25 | 安徽省固镇县争华羊业有限公司 | Mutton soup with warming and nourishing functions and processing method thereof |
| CN105558977A (en) * | 2015-12-14 | 2016-05-11 | 青岛华之草医药科技有限公司 | Method for preparing solid mutton broth with effects of tonifying Yang and dispelling cold |
| CN107997025A (en) * | 2018-01-02 | 2018-05-08 | 张洪春 | Donkey-hide gelatin eight treasures (choice ingredients of certain special dishes) cloth bag chicken |
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