CN114259031A - High-nutrition mutton soup formula and boiling method - Google Patents
High-nutrition mutton soup formula and boiling method Download PDFInfo
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- CN114259031A CN114259031A CN202210005780.3A CN202210005780A CN114259031A CN 114259031 A CN114259031 A CN 114259031A CN 202210005780 A CN202210005780 A CN 202210005780A CN 114259031 A CN114259031 A CN 114259031A
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Abstract
The invention provides a high-nutrition mutton soup formula and a decocting method, and relates to the technical field of food processing. The high-nutrition mutton soup formula comprises sesame paste, leek flowers, fermented bean curd and bone soup; the sesame paste comprises the following raw materials in parts by weight: 1250-1500 g of sesame paste raw materials and 2850-3100 g of Chinese prickly ash onion oil; the leek flower comprises the following raw materials in parts by weight: 1750 g of 1500-; the fermented bean curd comprises the following raw materials in parts by weight: 1750-2000 g of raw materials of fermented bean curd, 500-900 g of edible salt and 1800-2100 g of drinking water; the bone soup comprises the following raw materials in parts by weight: 7.5-12.5 kg of goat bone, 750 kg of drinking water, 400 kg of boiling water, 150 g of edible salt, 0.8-1.5 kg of scallion, 0.5-0.8 kg of ginger, 0.5-0.6 kg of pepper, 7-9 grains of rhizoma kaempferiae, 0.1-0.2 kg of myrcia, 0.1-0.2 kg of cinnamon, 0.1-0.2 kg of tsaoko amomum fruit, 0.1-0.2 kg of dried orange peel and 0.1-0.2 kg of angelica dahurica. Through the boiling of the mutton soup and the arrangement of the dipping materials, the mutton soup is rich in nutrition, fresh, fragrant and delicious, and is loved by eaters.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a high-nutrition mutton soup formula and a decocting method.
Background
Mutton soup is a dish product, and is prepared from mutton, chili oil, pepper powder, salt and the like as main raw materials, the soup is white, fat but not greasy, has no mutton smell, and has special local snacks in all parts of the country.
The method mainly comprises the steps of putting the sheep bones into a big pot to be boiled into soup, and putting the fresh mutton cut into blocks and the cleaned sheep entrails into a soup pot to be boiled. After cooking, fishing out and draining, cutting into slices, putting the slices into boiled water for boiling, pouring the slices into a soup bowl, adding the boiled and snowy mutton soup, sprinkling green chopped scallion, boiling by hot air in a bowl, and preparing the mutton soup with the fragrance overflowing all around. Adding a dipping dish prepared from chili oil, pricklyash peel powder, salt, monosodium glutamate, etc. to obtain mutton soup.
After winter, mutton is a good warming and nourishing food, and warming and nourishing can promote blood circulation of a human body, ensure good heat of the human body and promote health of the human body.
At present, mutton soup on the market has different production formulas and boiling modes, but most of the mutton soup is seasoned by using various seasonings, and the nutrition and the taste cannot reach the ideal degree of delicious soup, delicious taste and rich nutrition.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a high-nutrition mutton soup formula and a decocting method, and solves the problems of the prior mutton soup that the taste is not delicious and the nutrition is not sufficient.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a high-nutrition mutton soup formula comprises sesame paste, leek flower, fermented bean curd and bone soup;
the sesame paste comprises the following raw materials in parts by weight: 1250-1500 g of sesame paste raw materials and 2850-3100 g of Chinese prickly ash onion oil;
the leek flower comprises the following raw materials in parts by weight: 1750 g of 1500-;
the fermented bean curd comprises the following raw materials in parts by weight: 1750-2000 g of raw materials of fermented bean curd, 500-900 g of edible salt and 1800-2100 g of drinking water;
the bone soup comprises the following raw materials in parts by weight: 7.5-12.5 kg of goat bone, 750 kg of drinking water, 400 kg of boiling water, 150 g of edible salt, 0.8-1.5 kg of scallion, 0.5-0.8 kg of ginger, 0.5-0.6 kg of pepper, 7-9 grains of rhizoma kaempferiae, 0.1-0.2 kg of myrcia, 0.1-0.2 kg of cinnamon, 0.1-0.2 kg of tsaoko amomum fruit, 0.1-0.2 kg of dried orange peel and 0.1-0.2 kg of angelica dahurica.
Preferably, the method for decocting the high-nutrition mutton soup formula is characterized by comprising the following steps: the method for decocting the bone soup comprises the following steps:
cutting the goat bones into two sections, cleaning, putting the goat bones into a pot, pouring 350-750 kg of drinking water into the pot, boiling the goat bones with strong fire, turning to small fire, and primarily decocting for 6-8 hours;
and after the preliminary boiling time is up, pouring 400 kilograms of 200-fold boiling water into the pot, simultaneously adding all the raw materials of edible salt, shallot, ginger, pepper, rhizoma kaempferiae, bay leaves, cinnamon, tsaoko cardamon, dried orange peel and angelica dahurica in the bone soup into the pot for boiling, and boiling the water in the pot with big fire for 0.5 to 1 hour with small fire to obtain the bone soup.
Preferably, the preparation method of the sesame paste comprises the following steps:
the preparation method of the pepper scallion oil in the sesame paste comprises the following steps: heating 2850-;
and mixing the sesame scallion oil and the sesame paste raw materials to obtain the sesame paste.
Preferably, the preparation method of the leek flower comprises the following steps:
mixing fermented leek flower in leek flower raw material, edible salt and drinking water, and grinding into paste by using grinding equipment to obtain leek flower.
Preferably, the grinding device is a juicer, a mincer or a grinding disc.
Preferably, the fermented bean curd is prepared in the following way: mixing the raw materials of the fermented bean curd, edible salt and drinking water, and stirring into paste in a container by using chopsticks to obtain the fermented bean curd.
(III) advantageous effects
The invention provides a high-nutrition mutton soup formula and a decocting method. The method has the following beneficial effects:
1. according to the invention, the mutton bones are decocted for a long time, the mutton bones are fully stewed in the large pot to fully immerse the delicate flavor of the mutton bones into water, so that the mutton soup is delicious, and the original ecological natural seasoning is combined for seasoning, so that the mutton soup has the degree of delicious taste of the soup, the nutrition of the mutton bones can be fully excited, and the mutton soup is delicious and rich in nutrition.
2. According to the invention, through the combination of the sesame paste, the leek flowers and the fermented bean curd, the mutton soup is matched with the three dipping materials, so that the mutton soup has completely rich nutrition, and multiple flavors are combined when the mutton soup is eaten, so that the mutton soup is unique in taste, meets the requirements of different consumers, and is delicious in taste, and the taste buds of the consumers can be fully enjoyed.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
the embodiment of the invention provides a high-nutrition mutton soup formula, which comprises sesame paste, leek flowers, fermented bean curd and bone soup;
the sesame paste comprises the following raw materials in parts by weight: 1250 g of sesame paste raw materials and 2850 g of zanthoxylum oil and shallot oil, through the arrangement of the zanthoxylum oil and the shallot oil, the sesame paste is fresh, fragrant and delicious, and meanwhile, taste buds of eaters are fully stimulated, so that the dipping sauce is suitable for common eaters, fragrant substances are combined with each other when the mutton soup is eaten, and the taste is fresh, fragrant and pleasant;
the leek flower comprises the following raw materials in parts by weight: 1500 g of fermented leek flower, 100 g of edible salt and 1500 g of drinking water, wherein the leek flower dipping sauce can fully remove the smell of mutton, and the spicy smell of the leek flower is enough for full eating;
the fermented bean curd comprises the following raw materials in parts by weight: 1750 g of raw materials of fermented bean curd, 500 g of edible salt and 1800 g of drinking water, wherein the fermented flavor of the fermented bean curd is combined with the mutton soup and other foods, so that the mutton smell of the mutton soup can be removed, and the mutton soup is rich in nutrition and delicious in taste;
the bone soup comprises the following raw materials in parts by weight: 7.5 kg of sheep bone, 350 kg of drinking water, 200 kg of boiled water, 400 g of edible salt, 0.8 kg of green onion, 0.5 kg of ginger, 0.5 kg of pepper, 7 grains of rhizoma kaempferiae, 0.1 kg of bay leaves, 0.1 kg of cinnamon, 0.1 kg of tsaoko amomum fruits, 0.1 kg of dried orange peels and 0.1 kg of angelica roots, and the combination of various fragrant substances realizes the characteristics of rich nutrition, fresh fragrance and delicious taste of the sheep soup.
A method for decocting a high-nutrition sheep soup formula comprises the following steps:
cutting the goat bones into two sections, cleaning, putting the two sections into a pot, pouring 350 kg of drinking water into the pot, boiling the goat bones with strong fire, turning to small fire, and primarily decocting for 6 hours;
after the preliminary boiling time is up, 200 kg of boiling water is poured into a pot, raw materials of edible salt, shallot, ginger, pepper, rhizoma kaempferiae, bay leaves, cinnamon, tsaoko amomum fruits, dried orange peels and angelica dahurica in the bone soup are all added into the pot for boiling, the water in the pot is boiled by big fire and then boiled by small fire for 0.5 hour, then the bone soup is obtained, the bone bones are boiled for a long time, the big pot is fully stewed and boiled to realize that the delicate flavor of the bone bones of the sheep is fully immersed in the water, the mutton soup is delicious, the raw natural seasoning is combined, the mutton soup can have the degree of delicious soup, the nutrition of the bone of the sheep can be fully excited, and the mutton soup is delicious and rich in nutrition.
The preparation method of the sesame paste comprises the following steps:
the pepper scallion oil in the sesame paste is prepared in the following way: heating 2850 g of edible oil for three times, then frying 50 g of pepper and 100 g of scallion in the edible oil, taking out the scallion after the scallion turns yellow brown, and filtering the edible oil to obtain sesame scallion oil;
and mixing the sesame scallion oil and the sesame paste raw materials to obtain the sesame paste.
The preparation method of the leek flower comprises the following steps:
mixing fermented leek flower in leek flower raw material, edible salt and drinking water, and grinding into paste by using grinding equipment to obtain leek flower.
The grinding equipment is a juicer, a meat grinder or a grinding disc.
The preparation method of the fermented bean curd comprises the following steps: mixing the raw materials of the fermented bean curd, edible salt and drinking water, and stirring into paste in a container by using chopsticks to obtain the fermented bean curd.
Through the combination of the sesame paste, the leek flowers and the fermented bean curd, the mutton soup can be completely rich in nutrition by matching the three dipping materials, and the combination of multiple flavors can realize unique taste of the mutton soup when the mutton soup is eaten, meet the eating requirements of different consumers, and ensure that the taste is delicious and the taste buds of the consumers can be fully enjoyed.
Example two:
the embodiment of the invention provides a high-nutrition mutton soup formula, which comprises sesame paste, leek flowers, fermented bean curd and bone soup;
the sesame paste comprises the following raw materials in parts by weight: 1500 g of sesame paste raw materials and 3100 g of pepper scallion oil;
the leek flower comprises the following raw materials in parts by weight: 1750 g of fermented leek flower, 500 g of edible salt and 2000 g of drinking water;
the fermented bean curd comprises the following raw materials in parts by weight: 2000 g of raw materials of fermented bean curd, 900 g of edible salt and 2100 g of drinking water;
the bone soup comprises the following raw materials in parts by weight: 10 kg of sheep bone, 500 kg of drinking water, 400 kg of boiled water, 150 g of edible salt, 1.5 kg of green onion, 0.8 kg of ginger, 0.6 kg of pepper, 9 pieces of rhizoma kaempferiae, 0.2 kg of bay leaf, 0.2 kg of cinnamon, 0.2 kg of tsaoko amomum fruit, 0.2 kg of dried orange peel and 0.2 kg of angelica root.
A method for decocting a high-nutrition sheep soup formula comprises the following steps:
cutting the goat bones into two sections, cleaning, putting into a pot, pouring 500 kg of drinking water into the pot, boiling with strong fire, turning to slow fire, and primarily decocting for 8 hours;
and after the preliminary boiling time is up, pouring 400 kg of boiling water into a pot, simultaneously adding all the raw materials of edible salt, shallot, ginger, pepper, rhizoma kaempferiae, bay leaf, cinnamon, tsaoko amomum fruit, dried orange peel and angelica dahurica in the bone soup into the pot for boiling, boiling the water in the pot with big fire, and then decocting with small fire for 1 hour to obtain the bone soup.
The preparation method of the sesame paste comprises the following steps:
the pepper scallion oil in the sesame paste is prepared in the following way: heating 3100 g of edible oil for three times, then frying 80 g of pepper and 200 g of scallion in the edible oil, taking out the scallion after the scallion turns yellow brown, and filtering the edible oil to obtain sesame scallion oil;
and mixing the sesame scallion oil and the sesame paste raw materials to obtain the sesame paste.
The preparation method of the leek flower comprises the following steps:
mixing fermented leek flower in leek flower raw material, edible salt and drinking water, and grinding into paste by using grinding equipment to obtain leek flower.
The grinding equipment is a juicer, a meat grinder or a grinding disc, and the leek flowers are made into paste which is convenient to dip and eat.
The preparation method of the fermented bean curd comprises the following steps: after the raw materials of the fermented bean curd, the edible salt and the drinking water are mixed, the mixture is stirred into paste by using chopsticks in a container to obtain the fermented bean curd, and the fermented bean curd with the fermented flavor is combined with foods such as mutton soup and mutton, so that the purposes of fully eating the fermented bean curd and ensuring delicious and rich taste are achieved.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A high-nutrition mutton soup formula is characterized in that: comprises sesame paste, leek flower, fermented bean curd and bone soup;
the sesame paste comprises the following raw materials in parts by weight: 1250-1500 g of sesame paste raw materials and 2850-3100 g of Chinese prickly ash onion oil;
the leek flower comprises the following raw materials in parts by weight: 1750 g of 1500-;
the fermented bean curd comprises the following raw materials in parts by weight: 1750-2000 g of raw materials of fermented bean curd, 500-900 g of edible salt and 1800-2100 g of drinking water;
the bone soup comprises the following raw materials in parts by weight: 7.5-12.5 kg of goat bone, 750 kg of drinking water, 400 kg of boiling water, 150 g of edible salt, 0.8-1.5 kg of scallion, 0.5-0.8 kg of ginger, 0.5-0.6 kg of pepper, 7-9 grains of rhizoma kaempferiae, 0.1-0.2 kg of myrcia, 0.1-0.2 kg of cinnamon, 0.1-0.2 kg of tsaoko amomum fruit, 0.1-0.2 kg of dried orange peel and 0.1-0.2 kg of angelica dahurica.
2. A method of cooking the high nutrient sheep soup formulation of claim 1, wherein: the method for decocting the bone soup comprises the following steps:
cutting the goat bones into two sections, cleaning, putting the goat bones into a pot, pouring 350-750 kg of drinking water into the pot, boiling the goat bones with strong fire, turning to small fire, and primarily decocting for 6-8 hours;
and after the preliminary boiling time is up, pouring 400 kilograms of 200-fold boiling water into the pot, simultaneously adding all the raw materials of edible salt, shallot, ginger, pepper, rhizoma kaempferiae, bay leaves, cinnamon, tsaoko cardamon, dried orange peel and angelica dahurica in the bone soup into the pot for boiling, and boiling the water in the pot with big fire for 0.5 to 1 hour with small fire to obtain the bone soup.
3. The high nutrition mutton soup formula according to claim 1, which is characterized in that: the preparation method of the sesame paste comprises the following steps:
the preparation method of the pepper scallion oil in the sesame paste comprises the following steps: heating 2850-;
and mixing the sesame scallion oil and the sesame paste raw materials to obtain the sesame paste.
4. The high nutrition mutton soup formula according to claim 1, which is characterized in that: the preparation method of the leek flower comprises the following steps:
mixing fermented leek flower in leek flower raw material, edible salt and drinking water, and grinding into paste by using grinding equipment to obtain leek flower.
5. The high nutrition mutton soup formula according to claim 4, which is characterized in that: the grinding equipment is a juicer, a meat grinder or a grinding disc.
6. The high nutrition mutton soup formula according to claim 1, which is characterized in that: the preparation method of the fermented bean curd comprises the following steps: mixing the raw materials of the fermented bean curd, edible salt and drinking water, and stirring into paste in a container by using chopsticks to obtain the fermented bean curd.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210005780.3A CN114259031A (en) | 2022-01-05 | 2022-01-05 | High-nutrition mutton soup formula and boiling method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210005780.3A CN114259031A (en) | 2022-01-05 | 2022-01-05 | High-nutrition mutton soup formula and boiling method |
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| CN114259031A true CN114259031A (en) | 2022-04-01 |
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| CN202210005780.3A Withdrawn CN114259031A (en) | 2022-01-05 | 2022-01-05 | High-nutrition mutton soup formula and boiling method |
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- 2022-01-05 CN CN202210005780.3A patent/CN114259031A/en not_active Withdrawn
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Application publication date: 20220401 |
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