CN1762241A

CN1762241A - Mutton with fresh soup and its cooking process

Info

Publication number: CN1762241A
Application number: CNA2004100650947A
Authority: CN
Inventors: 滕东亮
Original assignee: Individual
Current assignee: Individual
Priority date: 2004-10-19
Filing date: 2004-10-19
Publication date: 2006-04-26

Abstract

Disclosed is a mutton with fresh soup and its cooking process, which comprises a plurality of ingredients and flavorings, and the preparing process consists of cleaning, chopping, charging ingredients, frying with big fire and then medium fire, charging water and boiling with big fire, and finally stewing with small fire and adding flavorings.

Description

A kind of plain soup mutton and burning process thereof

Technical field:

The present invention relates to food and manufacture technology field thereof, exactly is a kind of plain soup mutton and burning process thereof.

Background technology:

" mutton " can be described as global General Foods Corporation, because it contains the rich in protein of human body needs, be of high nutritive value, and be exactly the important accesary foods of people for a long time.Especially traditional Chinese medicine thinks that mutton is the food of well nourishing to people weakness of the spleen and the stomach, chilly.Particularly plain soup mutton is more conducive to people the nutrition in the meat is digested and assimilated." mutton vacuolar membrane " as the Northwest almost becomes the Speciality Foods that the people praise most there.But concerning the people of region of Southeast, be that some dare not be flattered really,, also have hear and not get used to that I guess light smelling of fish or mutton flavor of giving out in that mutton soup except the difference on the taste.

Summary of the invention:

The objective of the invention is to release a kind of plain soup mutton and the burning process thereof in somewhere, do not eat or few crowd who eats because of scruple plain soup mutton has smelling of fish or mutton flavor in the hope of making those, having gourmet's luck to enjoy does not only have smelling of fish or mutton flavor but also this plain soup mutton of aromatic flavour.

Technical solution of the present invention:

This plain soup mutton is to choose smart chevon and multiple batching, and the water that flavouring of all kinds adds capacity is fired and formed.Its batching mainly is: green onion, ginger, capsicum do, garlic, oil, wine, and its flavouring mainly comprises salt, sugar, vinegar, monosodium glutamate etc.Wherein: oil is lard, salad oil, sesame oil, and soy sauce is a bechamel.And before not firing, the weight ratio of mutton and above-mentioned batching and flavouring is: mutton: green onion: ginger: capsicum does: garlic: lard: salad oil: sesame oil: bechamel: wine: salt: sugar: pepper powder: vinegar: monosodium glutamate: water=(95～105): (0.5～0.7): (1.8～2.0): (0.18～0.22): (1.8～1.9): (6～7): (1～1.2): (0.4～0.5): (0.9～1.1): (0.9～1.1): (0.6～0.7): (0.9～1.1): (0.18～0.22): (0.9～1.1): (1～1.2): (95～105).The firing time of the necessary strict technological process of the burning process of this plain soup mutton, grasp batching and the flavouring interpolation order and the different duration and degree of heating etc.Technological process of the present invention: (one) blanching cleans stripping and slicing: get the some jin of mutton, put to boiled water pot and burn to three or four maturations, pull cleaning then out, be cut to piece.(2) the reinforced stir-fry of vigorous fire: lard, salad oil are gone into pot boil, the adding capsicum does, ginger, and is fried to jaundice, adds the mutton stir-fry again to contracting.(3) the reinforced stir-fry of moderate heat: add yellow rice wine, vinegar, the moderate heat stir-fry is to saturating.(4) big fire adds water and hots plate: put into sugar, sesame oil, pepper powder, garlic clove, green onion, Jia Shui and hot plate to ripe.(5) little fiery stewing seasoning: little fire is simmered, and adds monosodium glutamate and salt, and mutton is to crisp, and plain soup is to dense.(6) finished product advances the desinfection chamber packing of weighing.

Beneficial effect of the present invention: select materials and this plain soup mutton finished of burning process with above-mentioned, not only do not have smelling of fish or mutton flavor, and meat perfume (or spice) assails the nostrils, sense organ is fair and clear, and it is fresh and tender to enter the mouth, not oily oiliness.Empirical tests is particularly suitable for China's southeast crowd's taste, and especially this plain soup mutton is suitable for and digests and assimilates, to the delicacies of nourishing of the empty stomach cold person's first-selection of body especially in winter.

Specific embodiment:

Take by weighing 50 jin in smart mutton, be put in the boiled water pot, water was expired meat, was boiled to four maturations, pulled stripping and slicing out and cleaned.About 4 centimeters long of block size, 3 centimeters wide, thick 1 centimeter.Pour lard into pot interior molten opening for about 3.2 jin, put into about 0.5 jin of vegetable oil (salad oil) to oil again and boil, put into broken capsicum and do 0.1 jin, galingal is cut 1 jin, and is fried to jaundice in the oil.The above-mentioned mutton stripping and slicing of getting ready is poured in the pot, fries mutton about 15～20 minutes with vigorous fire, puts into about 0.5 jin of yellow rice wine, about 0.5 jin of light-coloured vinegar, fry 2～3 minutes again with moderate heat after, add about 0.4 jin of soft white sugar successively, about 0.25 jin of sesame oil, 0.1 jin of pepper powder, 0.9 jin of garlic clove, 0.3 jin of onion parts, and add about 50 jin of clean boiling water, burn to boiling maintenance 20～25 minutes, and then put into 0.35 jin of salt, 0.5 jin of monosodium glutamate, little fire were simmered 30～35 minutes slowly,, soup soft to mutton is dense white, aromatic flavour.Play pot and advance desinfection chamber weighing packing.

Claims

1, a kind of plain soup mutton, by chevon and multiple batching, flavouring and water are fired and are formed, the batching and the flavouring that it is characterized in that it mainly comprise green onion, ginger, capsicum does, garlic, lard, salad oil, sesame oil, bechamel, wine, salt, sugar, pepper powder, vinegar, monosodium glutamate, before not firing, mutton and above-mentioned successively batching and flavouring and fire in add entry weight ratio be (95～105): (0.5～0.7): (1.8～2.0): (0.18～0.22): (1.8～1.9): (6～7): (1～1.2): (0.4～0.5): (0.9～1.1): (0.9～1.1): (0.6～0.7): (0.9～1.1): (0.18～0.22): (0.9～1.1): (1～1.2): (95～105).

2, the burning process of a kind of plain soup mutton according to claim 1, the technological process that it is characterized in that it is: (one) blanching cleans stripping and slicing: get the some jin of mutton, put to boiled water pot and burn to three or four maturations, pull cleaning then out, be cut to piece, (2) the reinforced stir-fry of vigorous fire: the lard salad oil is gone into pot boil, adding capsicum does, ginger, fried to jaundice, add the mutton stir-fry again to contracting, (three) moderate heat stir-fry of feeding in raw material: add yellow rice wine, vinegar, the moderate heat stir-fry is to saturating, and (four) big fire adds water and hots plate: put into sugar, sesame oil, pepper powder, garlic clove, green onion, adding water hots plate to ripe.(5) little fiery stewing seasoning: little fire is simmered, and adds monosodium glutamate and salt, and mutton is to crisp, and plain soup is to dense, and (six) finished product advances the desinfection chamber packing of weighing.