CN1255303A

CN1255303A - Technology for cooking lamb-mutton-fish soup

Info

Publication number: CN1255303A
Application number: CN98121681A
Authority: CN
Inventors: 张国祥
Original assignee: Individual
Current assignee: Individual
Priority date: 1998-11-27
Filing date: 1998-11-27
Publication date: 2000-06-07
Anticipated expiration: 2018-11-27
Also published as: CN1085508C

Abstract

A lamb mutton-fish soup is cooked through cutting the lamb mutton to become blocks, boiling 12-25 min, cold drying, frying in oil untile no water, cleaning fish, cooking the treated lamb mutton blocks along with meat and water by slow fire for 2.5-4 hrs, adding fish to it and cooking with slog fire for 30 min. Its advantages are rich nutrients and delicious taste.

Description

The preparation method of lamb matelote class soup

The present invention relates to food technology field, specifically a kind of preparation method of lamb matelote soup.

The mutton way is varied now, and particularly mutton ginseng and astragali casserole always has a kind of tart flavour of disturbing to be difficult to eliminate, and many consumers are hung back to mutton ginseng and astragali casserole soup, is difficult to accept.Mutton nutrition only is that the mutton composition is arranged separately.If fresh-water fishes are independently edible, also have only the nutrition of fish, the fishy smell of fish makes some consumer be difficult to accept.Make like this to sell to be a greater impact, influenced economic benefit.

The objective of the invention is to develop a kind of have extremely delicious taste and profuse multiple nutrients composition, the preparation method that makes the consumer can product repay the lamb matelote class soup of genuineness at home.

The preparation method of lamb matelote class soup of the present invention is as follows:

A, lamb is dissected frustillatum, clean up the drainage airing in the boiling water pot with hot water.Put into an amount of cooking wine, green onion, ginger, garlic, Chinese prickly ash.The lamb of drainage airing is put into the boiling water pot, boil 15-25 minute with boiling water after, will remove the tart flavour of disturbing of lamb.Pick up and put into bamboo basket drainage airing.

B, put into an amount of edible oil at iron pan and be heated to a pot edible oil when smoldering, pour the lamb of airing into pot interior quick-fried anhydrous getting final product in the pot with temperature 650-850 ℃ gas fire.

C, the lamb that quick-fried is good are put into husky jar or earth pot, add incarnation simultaneously, and the ratio of water is 1: the water of 3.5-4, to stew 2.5-4 hour with 350-450 ℃ of slow fire temperature of temperature, and stewed soup to off-white color gets final product.

D, fresh-water fishes are removed internal organ, fish scale, the fish cheek, clean up airing.

E, the fish of airing is put into the lamb meat soup that the last process coddle boils, put into an amount of salt simultaneously, pepper is boiled half an hour with 350-450 ℃ coddle, can take the dish out of the pot edible or packing transports factory and sells.

Fresh-water fishes described in the said method have squama and alepidote, soft-shelled turtle etc.

The advantage of lamb matelote class method for preparing soup of the present invention is the profuse multiple nutrients composition that soup has lamb and two kinds of stacks of fish, Xian Mei taste extremely, the fishy smell of disturbing tart flavour and fish that does not have mutton, make more vast consumer acceptant, make the consumer can taste the nutritious mutton matelote class soup of flavoursome deliciousness at home.Enriched family's vegetables-basket.Bring wide prospect for the development of sheep and fish.

Below in conjunction with preparation method embodiment is elaborated:

Embodiment one:

1, the lamb of 10kg is dissected frustillatum, cleaned up the drainage airing with hot water, in the boiling water pot, put into cooking wine 200g, green onion 600g, ginger 500g, garlic 400g, Chinese prickly ash 50g put into the boiling water pot with the lamb of drainage airing, boil to remove in 15-25 minute with boiling water and disturb tart flavour in the lamb.Pick up and put into bamboo basket, the drainage airing.

2, in iron pan, add the 500g edible oil, be heated to pot with temperature 650-850 ℃ gas fire in edible oil when emitting blue or green cigarette, pour in the pot lamb of airing into quick-fried anhydrous getting final product in the pot.

3, lamb that quick-fried is good is put in husky jar, adds incarnation, the water ratio is 1: the water of 3.5-4 is 350-450 ℃ stewed 2.5-4 hour of slow fire temperature with temperature, and stewed is that off-white color gets final product to soup.

4, crucian 315g is removed internal organ, fish scale, the fish cheek, clean up airing.

5, the fish of airing is put into last process with the lamb meat soup that coddle boils, add 130g salt, 650g pepper simultaneously, boil with same coddle and can take the dish out of the pot half an hour edible or pack, transport factory's sale.

Pack available Bottle ﹠ Can dress, it is packed freezing also can to put cold final vacuum plastics.

Embodiment two:

1, the lamb of 10kg is dissected frustillatum, clean up the drainage airing with hot water, in the boiling water pot, put into cooking wine 200g, green onion 600g, ginger 500g, garlic 400g, Chinese prickly ash 50g, the lamb of drainage airing is put into the boiling water pot, boil to remove in 15-25 minute with boiling water and disturb tart flavour in the lamb.Pick up and put into bamboo basket drainage airing.

3, lamb that quick-fried is good be put in husky jar add incarnation, the water ratio is 1: the water of 3.5-4 is 350-450 ℃ stewed 2.5-4 hour of slow fire temperature with temperature, and stewed is that off-white color gets final product to soup.

4, swamp eel fish 315kg is removed internal organ, the fish cheek clean up, airing.

5, the fish of airing is put into last process with the lamb meat soup that coddle boils, add 130g salt, 65g pepper simultaneously, boil half an hour with same coddle, can take the dish out of the pot edible or pack transports factory's sale.

Pack available Bottle ﹠ Can dress, also can to put cold final vacuum plastics packed freezing.

Embodiment three:

1, the lamb of 10kg is dissected frustillatum, clean up the drainage airing with hot water, in the boiling water pot, put into cooking wine 200g, green onion 600g, ginger 500g, garlic 400g, Chinese prickly ash 50g, the lamb of drainage airing is put into the boiling water pot, and boiling water boils to remove in 15-25 minute disturbs tart flavour in the lamb.Pick up and put into bamboo basket drainage airing.

2, in iron pan, add the 500g edible oil, be heated to a pot interior edible oil when emitting blue or green cigarette, pour in the pot lamb of airing into quick-fried anhydrous getting final product in the pot with temperature 650-850 ℃ gas fire.

4, soft-shelled turtle 7.5kg is removed internal organ, clean up, airing is cut into bulk.

5, the soft-shelled turtle of airing is put into last process with the lamb meat soup that coddle boils, add 130g salt, 65g pepper simultaneously, boil half an hour with same coddle, can take the dish out of the pot edible or pack transports factory's sale.

Embodiment four:

1, the lamb of 10kg is dissected frustillatum, cleaned up the drainage airing with hot water, in the boiling water pot, put into cooking wine 200g, green onion 600g, ginger 500g, garlic 400g, Chinese prickly ash 50g put into the boiling water pot with the lamb of drainage airing, and boiling water boils to remove in 15-25 minute disturbs tart flavour in the lamb.Pick up and put into bamboo basket drainage airing.

3, lamb that quick-fried is good is put in husky jar, and adding incarnation water ratio is 1: the water of 3.5-4, with temperature be 350-450 ℃ stewed 2.5-4 hour of slow fire temperature stewed be that off-white color gets final product to soup.

4, snakeheaded fish 7kg is removed internal organ, fish scale, the fish cheek, clean up airing, stripping and slicing.

5, the fish piece of airing is put into last process with the lamb meat soup that coddle boils, added 130g salt, 65g pepper simultaneously, boil half an hour with same coddle, can take the dish out of the pot edible or pack transports factory's sale.

Claims

A kind of preparation method of lamb matelote class soup is characterized in that:

1, lamb is dissected frustillatum, clean up the drainage airing with hot water, in the boiling water pot, put into an amount of cooking wine, green onion, ginger, Chinese prickly ash, the lamb of drainage airing is put into the boiling water pot, after boiling 15-25 minute with boiling water, remove the tart flavour of disturbing of lamb, pick up and put into bamboo basket drainage airing.
2, in iron pan, add an amount of edible oil, be heated to a pot interior edible oil when emitting blue or green cigarette, pour in the pot lamb of airing into quick-fried anhydrous getting final product in the pot with temperature 650-850 ℃ gas fire.
3, lamb that quick-fried is good is put into husky jar or earth pot, adds the water of the ratio of incarnation, water 1: 3.5-4 simultaneously, is 350-450 ℃ stewed 2.5-4 hour of slow fire temperature with temperature, and stewed is that off-white color promptly ends to soup.
4, fish are removed internal organ, fish scale, the fish cheek, clean up airing.
5, the fish of airing is put into last process with the lamb meat soup that coddle boils, add salt, pepper simultaneously, boil half an hour with 350-450 ℃ coddle, promptly edible or packing transport factory.