CN104783242A - Making method of southwestern Shandong gray goat's mutton soup - Google Patents
Making method of southwestern Shandong gray goat's mutton soup Download PDFInfo
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- CN104783242A CN104783242A CN201410021650.4A CN201410021650A CN104783242A CN 104783242 A CN104783242 A CN 104783242A CN 201410021650 A CN201410021650 A CN 201410021650A CN 104783242 A CN104783242 A CN 104783242A
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Abstract
The invention relates to the field of a food processing technology, especially to a making method of a southwestern Shandong gray goat's mutton soup. According to the making method of the southwestern Shandong gray goat's mutton soup, fresh meat, goat bone and suet of the southwestern Shandong's special local product, gray goat, are used as main materials; and various edible Chinese herbal medicines are used as auxiliary materials. The main materials and the auxiliary materials are elaborately cooked with garlic-seedling, etc. so as to obtain the soup. The southwestern Shandong gray goat has tender meat; content of intermuscular fat is low and intermuscular fat is uniform; and meat flavor is delicious and succulent and taste is pure. The mutton soup which is elaborately cooked by use of various edible Chinese herbal medicines is delicious but has no strong smell, is fragrant but not greasy, is a perfect combination of color and taste, has effects of nourishing yin and tonifying yang, strengthening brain, keeping fit, protecting eyes and heart, preventing cancer and resisting cancer and is a health-maintenance food as well as an excellent diet for nourishing.
Description
Technical field
The present invention relates to food processing field, particularly the preparation method of a kind of southwest in Shandong Province Grey Goats mutton soup.
Background technology
Dan County, Heze, Laiwu Jin Jia, Zaozhuang Dao Bei, Linqu five well are the large famous brand sheep soup places of production, Shandong four, and way, eating method and taste are each has something to recommend him, and popularity is the highest, when pushing away Dan County sheep soup.Dan County, be positioned at corner, southwest, Shandong Province, Wan Sisheng joint portion, Su Lu Henan, abounds with southwest in Shandong Province Grey Goats, and southwest in Shandong Province Grey Goats takes pure natural to put in a suitable place to breed, with green grass, stalk for feed, without any additive, is environment-friendly and green food.The Dan County rotten soup of sheep soup meat is sweet, can drink soup food meat, eat while hot, delicious abnormal, fertile and oiliness, and raw meat is not had a strong smell, and is one exhausted.The individual style of Dan County sheep soup, the southerner not eating mutton also clicking the tongue speaks approvingly of.Existing Dan County sheep soup becomes good merchantable brand of receiving guests, and in Shandong, Henan is in full flourish, within 1986, squeezed into capital, a person sponging on an aristocrat has a tidal wave of, rather well received.But Dan County sheep soup common on market is raw material mainly with general goat, and way is coarse, cannot remove the distinctive smelling of fish or mutton of sheep soup.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of fresh and do not have a strong smell, the preparation method of fragrant and oiliness southwest in Shandong Province Grey Goats mutton soup.
The present invention is achieved through the following technical solutions:
A preparation method for southwest in Shandong Province Grey Goats mutton soup, is characterized in that: comprise the following steps:
(1). the fresh sheep bone of 1000 ~ 1500 weight portion southwest in Shandong Province Grey Goats is broken and steeps 5 hours with cold water, water control is only stand-by;
(2). the fresh sheep bone of southwest in Shandong Province Grey Goats of control water purification is cooked, adds water to and do not have the fresh sheep bone of southwest in Shandong Province Grey Goats, boil skimming, after foam removes, fresh sheep bone is pulled out for subsequent use, pot outwash, add 3000 ~ 10000 weight parts waters;
(3). after water boil, add the fresh sheep bone of southwest in Shandong Province Grey Goats, add green hill, southwest in Shandong Province mutton 1000 ~ 2000 weight portion that picks a bone after again boiling, boil skimming, add the raw sheep oil of 100 ~ 200 weight portion;
(4). after foam removes, add batching, infusion 1 ~ 5 hour;
(5). add caraway end 4.5 ~ 8, garlic sprouts seedling end weight portion, sesame oil 4 ~ 7.5 weight portion and monosodium glutamate 4.5 ~ 7 weight portion after taking the dish out of the pot.
Described batching comprises 1 ~ 1.5 weight portion root of Dahurain angelica, 12 ~ 16 weight portion cassia barks, 4 ~ 6 weight portion tsaokos, 4 ~ 6 weight portion osmanthus, 2 ~ 4 weight portion cloves, 1 ~ 3 weight portion fructus amomi, 8 ~ 12 weight portion gingers, 10 ~ 12 weight portion shallots, 10 ~ 40 weight portion salt, 4 ~ 10 weight portion caraways, 12 ~ 17 weight portion spice waters.
The root of Dahurain angelica: taste is pungent, warm in nature; Return stomach, large intestine, lung channel; There is the dehumidifying of loose wind, understand things pain-stopping, effect of detumescence and apocenosis; Be usually used in cold headache, pain in the supra-orbital bone, nasal obstruction, nasosinusitis, toothache, leukorrhea, sore swells and ache.
Cassia bark: taste is pungent, sweet, warm in nature; Return spleen, stomach, liver, kidney channel; There are warm taste, warm liver kidney, cold-dispelling pain-relieving, the effect of eliminating stasis to subdue swelling.Cure mainly coldness and pain in the epigastrium, vomiting is had loose bowels, and the acid of waist knee is cold, cold hernia stomachache, numbness and ache of cold dampness, the stagnant dysmenorrhoea of the stasis of blood, bloody flux, intestines wind, treating swelling and pain by traumatic injury.
Tsaoko: taste is pungent, warm in nature; Return spleen, stomach warp; Can in eliminating dampness temperature, eliminating phlegm preventing malaria; For internal retention of cold wetness, abdominal distention, ruffian is completely vomitted, malaria fever and chills.
Gui Zi: taste, sweet, warm in nature; Return stomach warp; Have in temperature; With effect of stomach; Cure mainly epigastric pain, hiccup.
Cloves: taste is pungent, warm in nature; Return spleen, stomach, lung, kidney channel; Can warming middle energizer to descend adverse-rising qi, tonify the kidney and support yang; For deficiency-cold in spleen and stomach, hiccup is vomitted, and food is few vomits and diarrhoea, trusted subordinate's crymodynia, impotence due to deficiency of the kidney.
Fructus amomi: taste is pungent, warm in nature; Return spleen, stomach, kidney channel; There is dampness elimination appetizing, warming spleen and stopping diarrha, antiabortive effect of regulating the flow of vital energy; For turbi damp obstructing in middle-JIAO, gastral cavity ruffian is not hungry, deficiency-cold in spleen and stomach, and vomiting is had loose bowels, pernicious vomiting, fetal irritability.
Beneficial effect of the present invention: southwest in Shandong Province Grey Goats fine and tender taste, the low and depositing homogeneous of intramuscular fat content, meat flavour succulence, pure in mouth feel, help the mutton soup that is meticulously brewed into various eatable Chinese medicines material, fresh and do not have a strong smell, fragrant and oiliness, get along swimmingly with each other, color and taste is various, has nourishment for vitality, brain tonic body-building, the heart is protected in eyeshield, effect of cancer-resisting is the cuisines of health in fact, the good meals of nourishing.
Detailed description of the invention
Embodiment 1:
A preparation method for southwest in Shandong Province Grey Goats mutton soup, comprises the following steps:
(1). the fresh sheep bone of 10 kg southwest in Shandong Province Grey Goats is broken and steeps 5 hours with cold water, water control is only stand-by;
(2). the fresh sheep bone of southwest in Shandong Province Grey Goats of control water purification is cooked, adds water to and do not have the fresh sheep bone of southwest in Shandong Province Grey Goats, boil skimming, after foam removes, fresh sheep bone is pulled out for subsequent use, pot outwash, add 30 kg water;
(3). after water boil, add the fresh sheep bone of southwest in Shandong Province Grey Goats, add green hill, southwest in Shandong Province mutton 10 kg that picks a bone after again boiling, boil skimming, add the raw sheep oil of 1 kg;
(4). after foam removes, add 100 g shallots, the 10 g roots of Dahurain angelica, 120 g cassia barks, 40 g tsaokos, 40 g osmanthus, 20 g cloves, 10 g fructus amomis, 80g ginger, 100 g salt, 40 g caraways, 120 g spice waters, infusion 3 hours;
(5). add garlic sprouts seedling end caraway end 50 g, sesame oil 50 g and monosodium glutamate 45 g after taking the dish out of the pot.
Embodiment 2:
A preparation method for sheep soup, comprises the following steps:
A preparation method for southwest in Shandong Province Grey Goats mutton soup, comprises the following steps:
(1). the fresh sheep bone of 13 kg southwest in Shandong Province Grey Goats is broken and steeps 5 hours with cold water, water control is only stand-by;
(2). the fresh sheep bone of southwest in Shandong Province Grey Goats of control water purification is cooked, adds water to and do not have the fresh sheep bone of southwest in Shandong Province Grey Goats, boil skimming, after foam removes, fresh sheep bone is pulled out for subsequent use, pot outwash, add 50 kg water;
(3). after water boil, add the fresh sheep bone of southwest in Shandong Province Grey Goats, add green hill, southwest in Shandong Province mutton 15 kg that picks a bone after again boiling, boil skimming, add the raw sheep oil of 1.5 kg;
(4). after foam removes, add 110 g shallots, the 13 g roots of Dahurain angelica, 140 g cassia barks, 50 g tsaokos, 50 g osmanthus, 30 g cloves, 20 g fructus amomis, 100g ginger, 200 g salt, 60 g caraways, 150 g spice waters, infusion 4 hours;
(5). add garlic sprouts seedling end caraway end 60 g, sesame oil 60 g and monosodium glutamate 45 g after taking the dish out of the pot.
Embodiment 3:
A preparation method for southwest in Shandong Province Grey Goats mutton soup, comprises the following steps:
(1). the fresh sheep bone of 15 kg southwest in Shandong Province Grey Goats is broken and steeps 5 hours with cold water, water control is only stand-by;
(2). the fresh sheep bone of southwest in Shandong Province Grey Goats of control water purification is cooked, adds water to and do not have the fresh sheep bone of southwest in Shandong Province Grey Goats, boil skimming, after foam removes, fresh sheep bone is pulled out for subsequent use, pot outwash, add 80 kg water;
(3). after water boil, add the fresh sheep bone of southwest in Shandong Province Grey Goats, add green hill, southwest in Shandong Province mutton 20 kg that picks a bone after again boiling, boil skimming, add the raw sheep oil of 2 kg;
(4). after foam removes, add 120 g shallots, the 15 g roots of Dahurain angelica, 160 g cassia barks, 60 g tsaokos, 60 g osmanthus, 40 g cloves, 30 g fructus amomis, 120g ginger, 400 g salt, 100 g caraways, 170 g spice waters, infusion 5 hours;
(5). add garlic sprouts seedling end caraway end 80 g, sesame oil 75 g and monosodium glutamate 70 g after taking the dish out of the pot.
Claims (2)
1. a preparation method for southwest in Shandong Province Grey Goats mutton soup, is characterized in that: comprise the following steps:
The fresh sheep bone of 1000 ~ 1500 weight portion southwest in Shandong Province Grey Goats is broken and steeps 5 hours with cold water, water control is only stand-by;
The fresh sheep bone of southwest in Shandong Province Grey Goats of control water purification is cooked, adds water to and do not have the fresh sheep bone of southwest in Shandong Province Grey Goats, boil skimming, after foam removes, fresh sheep bone is pulled out for subsequent use, pot outwash, add 3000 ~ 10000 weight parts waters;
After water boil, add the fresh sheep bone of southwest in Shandong Province Grey Goats, add green hill, southwest in Shandong Province mutton 1000 ~ 2000 weight portion that picks a bone after again boiling, boil skimming, add the raw sheep oil of 100 ~ 200 weight portion;
After foam removes, add batching, infusion 1 ~ 5 hour;
Caraway end 4.5 ~ 8, garlic sprouts seedling end weight portion, sesame oil 4 ~ 7.5 weight portion and monosodium glutamate 4.5 ~ 7 weight portion is added after taking the dish out of the pot.
2. the preparation method of southwest in Shandong Province according to claim 1 Grey Goats mutton soup, it is characterized in that: described batching comprises 1 ~ 1.5 weight portion root of Dahurain angelica, 12 ~ 16 weight portion cassia barks, 4 ~ 6 weight portion tsaokos, 4 ~ 6 weight portion osmanthus, 2 ~ 4 weight portion cloves, 1 ~ 3 weight portion fructus amomi, 8 ~ 12 weight portion gingers, 10 ~ 12 weight portion shallots, 10 ~ 40 weight portion salt, 4 ~ 10 weight portion caraways, 12 ~ 17 weight portion spice waters.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410021650.4A CN104783242A (en) | 2014-01-17 | 2014-01-17 | Making method of southwestern Shandong gray goat's mutton soup |
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| CN201410021650.4A CN104783242A (en) | 2014-01-17 | 2014-01-17 | Making method of southwestern Shandong gray goat's mutton soup |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105310042A (en) * | 2015-11-20 | 2016-02-10 | 安徽省宏亮食品有限公司 | Fresh mutton soup with spleen and stomach strengthening effect and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1235786A (en) * | 1998-05-19 | 1999-11-24 | 孙英杰 | Meat product |
| CN102860541A (en) * | 2012-09-07 | 2013-01-09 | 窦桂明 | Method for preparing mutton soup without mutton smells and fishy smells |
-
2014
- 2014-01-17 CN CN201410021650.4A patent/CN104783242A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1235786A (en) * | 1998-05-19 | 1999-11-24 | 孙英杰 | Meat product |
| CN102860541A (en) * | 2012-09-07 | 2013-01-09 | 窦桂明 | Method for preparing mutton soup without mutton smells and fishy smells |
Non-Patent Citations (1)
| Title |
|---|
| 本书编写组编著: "《舌尖上的中国：传世美味炮制完全攻略5》", 31 January 2013 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105310042A (en) * | 2015-11-20 | 2016-02-10 | 安徽省宏亮食品有限公司 | Fresh mutton soup with spleen and stomach strengthening effect and preparation method thereof |
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Application publication date: 20150722 |