CN107279907A - A kind of preparation method of the bright clear soup of red as fire black goat - Google Patents
A kind of preparation method of the bright clear soup of red as fire black goat Download PDFInfo
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- CN107279907A CN107279907A CN201710658620.8A CN201710658620A CN107279907A CN 107279907 A CN107279907 A CN 107279907A CN 201710658620 A CN201710658620 A CN 201710658620A CN 107279907 A CN107279907 A CN 107279907A
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- Prior art keywords
- mutton
- slaughterhouse
- preparation
- soup
- added
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- 235000014347 soups Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 241000283707 Capra Species 0.000 title claims abstract description 8
- 238000010411 cooking Methods 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 241000234314 Zingiber Species 0.000 claims abstract description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 5
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 235000008397 ginger Nutrition 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 241000825107 Hierochloe Species 0.000 claims description 4
- 235000015466 Hierochloe odorata Nutrition 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 5
- 206010022998 Irritability Diseases 0.000 abstract description 2
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 235000006694 eating habits Nutrition 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000001835 salubrious effect Effects 0.000 abstract description 2
- 239000004575 stone Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 4
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 206010006458 Bronchitis chronic Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 208000007451 chronic bronchitis Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 201000001881 impotence Diseases 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011800 void material Substances 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Molecular Biology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a kind of preparation method of the bright clear soup of red as fire black goat, it is concretely comprised the following steps：The mutton cleaned up is first divided into the bulk of 1~2 kilogram of size, is cooked and is cut into sheet of uniform size；Be put into heatable container further according to consumption is needed by mutton, add water not 3~5cm of mutton, appropriate radix glycyrrhizae, ginger block, cooking wine are added after boiling, after cooking 5~10 minutes, turns small fire；Finally appropriate lard and white sugar are added in slaughterhouse, then cook 5~10 minutes, produce the limpid mutton slaughterhouse of soup look.The present invention is a kind of preparation method for bright slaughterhouse that inventor manufactures experimently out according to the eating habit of people, and its difference maximum with traditional mutton slaughterhouse is to the addition of appropriate lard and white sugar in soup stock.White sugar has moistening lung and production of body fluid, the effect for irritability of releiving, and lard has strong taste, aid digestion, the effect of appetizing.And both mixing are added in slaughterhouse, soup look can be made to become salubrious, be just to kill two birds with one stone.
Description
Technical field
The invention belongs to food processing field, the preparation method of the bright clear soup of more particularly to a kind of red as fire black goat.
Background technology
Mutton is warm-natured, often edible to drive chill, body can be mended again, to general cough due to wind-cold evil, chronic bronchitis, the cold of insufficiency type
Asthma, deficiency of the kidney impotence, belly crymodynia, physically weak cold, soreness and weakness of waist and knees, lean and haggard, qi-blood deficiency, after being ill or postpartum body void is lost
There are treatment and help effect Deng all empty shapes, being most appropriate to winter eats, therefore is referred to as winter tonic, Deep popular.
Because mutton has one unpleasant sheep to have a strong smell strange taste, therefore treated coldly by some people.In fact, it is put into mutton appropriate sweet
Grass, cooking wine, ginger are cooked together, i.e., it can be gone, which to have a strong smell, gas and can keep its Mutton Flavor.But a further disadvantage is that boiling
During mutton, after mutton is cooked, mutton soup color ratio is more muddy, although mutton soup is of high nutritive value, but muddy soup look allows people
See just do not have appetite.
The content of the invention
It is an object of the invention to provide the preparation method of a kind of without smelling of mutton and the bright clear soup of the bright red as fire black goat of soup look.
A kind of preparation method of the bright clear soup of red as fire black goat, it is concretely comprised the following steps：
（1）The mutton cleaned up is divided into the bulk of 1~2 kilogram of size, is cooked and is cut into sheet of uniform size；
（2）Mutton is put into heatable container by consumption as needed, add water not 3~5cm of mutton, added after boiling appropriate sweet
Grass, ginger block, cooking wine, after cooking 5~10 minutes, turn small fire；
（3）Appropriate lard and white sugar are added in slaughterhouse, then is cooked 5~10 minutes, the limpid mutton slaughterhouse of soup look is produced.
The present invention is a kind of preparation method for bright slaughterhouse that inventor manufactures experimently out according to the eating habit of people, itself and biography
The maximum difference of system mutton slaughterhouse is to the addition of appropriate lard and white sugar in soup stock.White sugar has moistening lung and production of body fluid, releived
The effect of irritability, and lard has strong taste, aid digestion, the effect of appetizing.And both mixing are added in slaughterhouse, soup look can be made
Become salubrious, be just to kill two birds with one stone.
Embodiment
The present invention is described in detail with reference to specific implementation method.
A kind of preparation method of the bright clear soup of red as fire black goat, it is concretely comprised the following steps：
（1）The mutton cleaned up is divided into the bulk of 1~2 kilogram of size, is cooked and is cut into sheet of uniform size；
（2）Mutton is put into heatable container by consumption as needed, add water not 3~5cm of mutton, added after boiling appropriate sweet
Grass, ginger block, cooking wine, after cooking 5~10 minutes, turn small fire；
（3）Appropriate lard and white sugar are added in slaughterhouse, then is cooked 5~10 minutes, the limpid mutton slaughterhouse of soup look is produced.
The present invention is a kind of preparation method that inventor is summed up by test of many times, and this method combination Chinese herbal medicine is to mutton
The removing of smell of mutton and the thoughts and feelings of people's soup look, have manufactured experimently out a kind of making side that except smell of mutton soup look can be made clearly to become clear again
Method, the mutton slaughterhouse taste produced using this method is very delicious and very allows people to have appetite.
Claims (1)
- The preparation method of clear soup 1. a kind of red as fire black goat becomes clear, it is characterised in that：The preparation method is concretely comprised the following steps：（1）The mutton cleaned up is divided into the bulk of 1~2 kilogram of size, is cooked and is cut into sheet of uniform size；（2）Mutton is put into heatable container by consumption as needed, add water not 3~5cm of mutton, added after boiling appropriate sweet Grass, ginger block, cooking wine, after cooking 5~10 minutes, turn small fire；（3）Appropriate lard and white sugar are added in slaughterhouse, then is cooked 5~10 minutes, the limpid mutton slaughterhouse of soup look is produced.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710658620.8A CN107279907A (en) | 2017-08-04 | 2017-08-04 | A kind of preparation method of the bright clear soup of red as fire black goat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710658620.8A CN107279907A (en) | 2017-08-04 | 2017-08-04 | A kind of preparation method of the bright clear soup of red as fire black goat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107279907A true CN107279907A (en) | 2017-10-24 |
Family
ID=60105155
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710658620.8A Pending CN107279907A (en) | 2017-08-04 | 2017-08-04 | A kind of preparation method of the bright clear soup of red as fire black goat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107279907A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1107670A (en) * | 1994-12-27 | 1995-09-06 | 陕西省白水保健食品研究所 | Processing method for convenient beef or mutton soupblend and its soaked steamed bread (paomo) |
| CN1762241A (en) * | 2004-10-19 | 2006-04-26 | 滕东亮 | Mutton with fresh soup and its cooking process |
| CN102948766A (en) * | 2011-08-26 | 2013-03-06 | 杜廷强 | Qi tonifying and stomach nourishing mutton soup making method |
| CN103622096A (en) * | 2013-11-29 | 2014-03-12 | 四川省简阳大哥大牧业有限公司 | Preparation method of quick-frozen mutton soup |
| 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 |
| CN106360554A (en) * | 2016-08-26 | 2017-02-01 | 颍上县皖奇食品有限公司 | Preparation method of radix astragali mutton soup |
-
2017
- 2017-08-04 CN CN201710658620.8A patent/CN107279907A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1107670A (en) * | 1994-12-27 | 1995-09-06 | 陕西省白水保健食品研究所 | Processing method for convenient beef or mutton soupblend and its soaked steamed bread (paomo) |
| CN1762241A (en) * | 2004-10-19 | 2006-04-26 | 滕东亮 | Mutton with fresh soup and its cooking process |
| CN102948766A (en) * | 2011-08-26 | 2013-03-06 | 杜廷强 | Qi tonifying and stomach nourishing mutton soup making method |
| CN103622096A (en) * | 2013-11-29 | 2014-03-12 | 四川省简阳大哥大牧业有限公司 | Preparation method of quick-frozen mutton soup |
| 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 |
| CN106360554A (en) * | 2016-08-26 | 2017-02-01 | 颍上县皖奇食品有限公司 | Preparation method of radix astragali mutton soup |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171024 |