CN101731656A

CN101731656A - Method for cooking Yimeng cauldron whole goat

Info

Publication number: CN101731656A
Application number: CN200810237623A
Authority: CN
Inventors: 魏泽; 纪瑞花
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-11-25
Filing date: 2008-11-25
Publication date: 2010-06-16

Abstract

The invention discloses a method for cooking a Yimeng cauldron whole goat, which belongs to the field of food cooking methods. The cooking method comprises the following steps: preparing a main material, flavoring materials and a color adjusting material, wherein the main material is a pure Yimeng black goat of 1 or 2 years; the flavoring materials comprise 15 to 20 parts of Chinese red pepper, 5 to 10 parts of star anise, 5 to 10 parts of common fennel, 20 to 25 parts of hawthorn, 5 to 10 parts of galangal, 20 to 30 parts of ginger, 10 to 15 parts of cumin, 5 to 10 parts of amomum villosum, 5 to 10 parts of betel nut, 5 to 10 parts of angelica dahurica, 3 to 5 parts of clove and 10 to 20 parts of pepper; and the color adjusting material comprises 10 to 20 parts of albizzia kalkora root; taking the whole goat after killing the goat; cutting the whole goat into lumps of 3 centimeters; taking the lumps out of cold water after immerging for 2 to 3 hours for later use; adding 1L of water in each 500g of mutton; adding the flavoring materials to the mutton added with water and boiling the mutton with hard fire; adding the albizzia kalkora root into boiled mutton, and taking the mutton out after the color is brightened; and stewing the mutton for 2 to 3 hours with soft fire. The cooked whole goat has good color, flavor and taste, delicious flavor, effects of appetizing, strengthening the spleen, invigorating blood circulation, and regulating the flow of Qi, and combines nutrition, delicious food and Chinese medicine conditioning integrally.

Description

The cooking methods of Yimeng cauldron whole goat

Technical field

The cooking methods of Yimeng cauldron whole goat belongs to the foods cooking method field.

Background technology

Along with the raising of people's living standard, people are also more and more higher to the requirement of diet, and catering trade is constantly weeded out the old and bring forth the new for satisfying consumers in general's requirement.The full sheep of cauldron poach of traditional fabrication comes seasoning by adding chemical essence in the color conditioning.Can not play the health care opsonic action to the eater.

Summary of the invention

The technical problem to be solved in the present invention is: overcome the deficiency of existing cooking methods, provide a kind of color all good, nutritious, delicious flavour has Appetizing spleen-tonifying, and pain relieving helps digestion, the effect of blood circulation promoting regulates qi collects the cooking methods of the conditioning of the nutrient delicious traditional Chinese medical science and the Yimeng cauldron whole goat of one.

The technical solution adopted for the present invention to solve the technical problems is: the cooking methods of this Yimeng cauldron whole goat, be major ingredient mainly with the Yimeng black goat, Chinese prickly ash, anise, fennel seeds, hawthorn, galingal, ginger, cumin, fructus amomi, betel nut, the root of Dahurain angelica, cloves, pepper are flavoring, the Albizzia kalkora root is a tinter, cut through cutting, soak, stew slowly, colouring forms, it is characterized in that: be to form by following method culinary art:

1) get the raw materials ready:

Major ingredient: choose one of 1 to 2 year living pure Yimeng black goat,

Flavoring: Chinese prickly ash 15-20 part, anistree 5-10 part, fennel seeds 5-10 part, hawthorn 20-25 part, galingal 5--10 part, ginger 20-30 part, cumin 10-15 part, fructus amomi 5-10 part, betel nut 5-10 part, root of Dahurain angelica 5-10 part, cloves 3-5 part, pepper 10-20 part,

Tinter: Albizzia kalkora root 10-20 part,

2) black goat is slaughtered after, round sheep, and cut and cut into 3 centimetres fragment, with cold water soak pull out after 2-3 hour standby,

3) convert 1L water by every 500g mutton, add Chinese prickly ash, anise, fennel seeds, hawthorn, galingal, ginger, cumin, fructus amomi, betel nut, the root of Dahurain angelica, cloves, pepper, big fire is boiled,

4) add the Albizzia kalkora root and treat the bright-coloured back taking-up of yellowish pink pool,

5) coddle 2-3 hour.

Compared with prior art, the beneficial effect that cooking methods had of Yimeng cauldron whole goat of the present invention is: make full use of nutrition and theory of traditional Chinese medical science, overcome the cauldron poach of traditional fabrication, by adding the deficiency of aromatiques accurate adjustment flavor, in the color conditioning, use the nuisanceless Chinese herbal medicine seasoning of pure natural, cuisines and Chinese medicine health-care are organically combined taste that feeder is brand-new and health care conditioning.The full sheep color that cooks out is all good, nutritious, and delicious flavour has Appetizing spleen-tonifying, the pain relieving that helps digestion, and the effect of blood circulation promoting regulates qi collects nutrient delicious traditional Chinese medical science conditioning and one.

The specific embodiment

Embodiment 1:

1) get the raw materials ready:

Major ingredient: choose one of the 1 year pure Yimeng of life black goat,

Flavoring: 15 parts in Chinese prickly ash, 5 parts of anises, 5 parts of fennel seeds, 20 parts of hawthorn, 5 parts of galingals, 20 parts in ginger, 10 parts of cumins, 5 parts of fructus amomis, 5 parts of betel nuts, 5 parts of the roots of Dahurain angelica, 3 parts of cloves, 10 parts in pepper,

Tinter: 10 parts of Albizzia kalkora roots,

2) black goat is slaughtered after, round sheep, and cut and cut into 3 centimetres fragment, with cold water soak pull out after 2 hours standby,

5) coddle is 2 hours.

Embodiment 2:

1) get the raw materials ready:

Major ingredient: choose one of the 2 years pure Yimeng of life black goat,

Flavoring: 20 parts in Chinese prickly ash, 10 parts of anises, 10 parts of fennel seeds, 25 parts of hawthorn, 10 parts of galingals, 30 parts in ginger, 15 parts of cumins, 10 parts of fructus amomis, 10 parts of betel nuts, 10 parts of the roots of Dahurain angelica, 5 parts of cloves, 20 parts in pepper,

Tinter: 20 parts of Albizzia kalkora roots,

2) black goat is slaughtered after, round sheep, and cut and cut into 3 centimetres fragment, with cold water soak pull out after 3 hours standby,

5) coddle is 3 hours.

Claims

1. the cooking methods of Yimeng cauldron whole goat, be major ingredient mainly with the Yimeng black goat, Chinese prickly ash, anise, fennel seeds, hawthorn, galingal, ginger, cumin, fructus amomi, betel nut, the root of Dahurain angelica, cloves, pepper are flavoring, the Albizzia kalkora root is a tinter, cut through cutting, soak, stew slowly, colouring forms, it is characterized in that: be to form by following method culinary art:

1) get the raw materials ready:

Major ingredient: choose one of 1 to 2 year living pure Yimeng black goat;

Flavoring: Chinese prickly ash 15-20 part, anistree 5-10 part, fennel seeds 5-10 part, hawthorn 20-25 part, galingal 5--10 part, ginger 20-30 part, cumin 10-15 part, fructus amomi 5-10 part, betel nut 5-10 part, root of Dahurain angelica 5-10 part, cloves 3-5 part, pepper 10-20 part;

Tinter: Albizzia kalkora root 10-20 part;

2) black goat is slaughtered after, round sheep, and cut and cut into 3 centimetres fragment, with cold water soak pull out after 2-3 hour standby;

3) convert 1L water by every 500g mutton, add Chinese prickly ash, anise, fennel seeds, hawthorn, galingal, ginger, cumin, fructus amomi, betel nut, the root of Dahurain angelica, cloves, pepper, big fire is boiled;

4) add the Albizzia kalkora root and treat the bright-coloured back taking-up of yellowish pink pool;

5) coddle 2-3 hour.