阅读说明：本技术 一种原味羊蝎子火锅及其制备方法 (Original-taste lamb scorpion chafing dish and preparation method thereof ) 是由 肖明卫 于 2020-05-20 设计创作，主要内容包括：本发明涉及火锅,特别涉及一种原味羊蝎子火锅及其制备方法。本发明提供的原味羊蝎子火锅,主要由带骨羊肉、鸡精、味精、盐、大蒜、鲜姜、京葱、香辛料、大豆油和水组成,其中各组成部分的含量为：带骨羊肉550kg-650kg,鸡精3.5kg-5kg,味精6kg-8kg,盐6kg-8kg,大蒜15kg-20kg,鲜姜15kg-20kg,京葱22kg-27kg,香辛料1kg-2kg,大豆油12kg-15kg,水600kg-1000kg。本发明的有益效果是,使用大锅熬煮,在火锅肉质口感上不会过于酥烂导致骨肉分离影响羊蝎子的感官,具有熬煮后的肉类香味。同时,独特的底料配方有效减少了羊蝎子的膻味,去异增香。采用速冻工艺,最大限度保留羊蝎子和骨汤的营养成分及香辛料的香气成分,延长保质期。在包装中含有大量的熬制骨汤,无须额外加水即可当作火锅锅底,方便快捷。(The invention relates to a hot pot, in particular to an original sheep scorpion hot pot and a preparation method thereof. The invention provides an original-taste mutton scorpion chafing dish, which mainly comprises bone-in mutton, chicken essence, monosodium glutamate, salt, garlic, fresh ginger, shallot, spices, soybean oil and water, wherein the contents of the components are as follows: 550kg-650kg of bone-in mutton, 3.5kg-5kg of chicken essence, 6kg-8kg of monosodium glutamate, 6kg-8kg of salt, 15kg-20kg of garlic, 15kg-20kg of fresh ginger, 22kg-27kg of shallot, 1kg-2kg of spices, 12kg-15kg of soybean oil and 600kg-1000kg of water. The invention has the beneficial effects that the mutton soup is boiled by a big pot, the meat taste of the hot pot is not too crisp, so that the bone and meat separation influences the sense of the sheep scorpion, and the mutton soup has the meat flavor after boiling. Meanwhile, the unique formula of the bottom material effectively reduces the smell of the sheep scorpion, removes the abnormal flavor and increases the flavor. By adopting a quick-freezing process, the nutritional ingredients of the lamb scorpions and the bone soup and the fragrance ingredients of the spices are retained to the maximum extent, and the shelf life is prolonged. The package contains a large amount of boiled bone soup, and the pot bottom of the hot pot can be used without adding water, so that the hot pot is convenient and quick.)

1. The original-taste mutton hot pot mainly comprises mutton with bones, chicken essence, monosodium glutamate, salt, garlic, fresh ginger, shallot, spices, soybean oil and water, and is characterized in that the contents of the components are as follows:

550kg-650kg of bone-in mutton,

3.5kg to 5kg of chicken essence,

6kg-8kg of monosodium glutamate,

6kg-8kg of salt,

15kg-20kg of garlic is added,

15kg to 20kg of fresh ginger,

22kg to 27kg of shallot,

1kg-2kg of spice,

12kg to 15kg of soybean oil,

600kg-1000kg of water.

2. The plain lamb spine hot pot according to claim 1, wherein the bone-in lamb is lamb spine bone or lamb spine.

3. The plain lamb spine hot pot of claim 1 wherein the spices are aniseed, cinnamon, bay leaves, tsaoko cardamom and pepper.

4. The plain lamb spine hot pot of any one of claims 1-3 wherein the components further comprise yeast extract;

preferably, the yeast extract is 2kg to 3 kg.

5. The plain lamb spine hot pot according to claim 4, wherein the contents of the components are as follows:

580kg-620kg of mutton with bones, 4.5kg-5kg of chicken essence, 7kg-7.5kg of monosodium glutamate, 7kg-7.5kg of salt, 2.5kg-3kg of yeast extract, 17kg-18kg of garlic, 17kg-18kg of fresh ginger, 23.5kg-24.5kg of shallot, 0.4kg-0.5kg of star anise, 0.4kg-0.5kg of cassia bark, 0.15kg-0.25kg of bay leaves, 0.4kg-0.5kg of tsaoko amomum fruits, 0.05kg-0.06kg of pepper, 14kg-15kg of soybean oil and 900kg-1000kg of water;

preferably, the bone-in mutton is sheep vertebra or sheep scorpion.

6. The preparation method of the original-taste lamb spine hot pot according to any one of claims 1 to 5, which comprises the following steps:

weighing the following components in parts by mass: 550kg-650kg of bone-in mutton, 3.5kg-5kg of chicken essence, 6kg-8kg of monosodium glutamate, 6kg-8kg of salt, 15kg-20kg of garlic, 15kg-20kg of fresh ginger, 22kg-27kg of shallot, 1kg-2kg of spices, 12kg-15kg of soybean oil, 600kg-1000kg of water and 2kg-3kg of yeast extract;

mixing the components, and decocting in a big pot;

packaging the boiled solid and liquid separately;

and (5) freezing and storing after cooling.

7. The method of claim 6, wherein the cooking temperature is 80-100 ℃.

8. The method of claim 6, wherein the cooking time is 1 hour to 3 hours.

9. A frozen original lamb scorpion chafing dish, which is characterized by consisting of the original lamb scorpion chafing dish prepared by the preparation method of any one of claims 6 to 8, wherein the ratio of solid matters to liquid is 1: 2.

10. the frozen plain lamb scorpion chafing dish as claimed in claim 9, wherein the solid matter is preferably 0.5kg and the liquid is preferably 1 kg.

Technical Field

The invention relates to a hot pot, in particular to an original sheep scorpion hot pot and a preparation method thereof.

Background

Mutton is a warm food, belongs to the best food for nourishing in winter, and meat on bones is also the best meat, so the mutton scorpion is a traditional Chinese food. The lamb spine is a complete lamb spine with inner spine and spinal cord, has low fat, low cholesterol and high protein, is rich in calcium, is easy to absorb, has the effects of nourishing yin, tonifying kidney, beautifying and tonifying yang, is usually used as a hot pot, and has delicious taste. The lamb spine hot pot is suitable for different crowds, is economical and practical, and can be eaten by different crowds.

At present, the processing technology of various cooked goat scorpions is basically a high-temperature high-pressure manufacturing method. The sheep scorpion made at high temperature and high pressure has too soft meat and has a plurality of disadvantages to the taste. In terms of taste, the flavor of the spice can be influenced by high temperature and high pressure, and rich spices cannot be added during preparation, so that the taste is relatively common.

In addition, the package of the existing mutton scorpion chafing dish products in the market does not contain too much soup, so that the mutton scorpion becomes a dish of common dish and needs to be added with water when being used as a chafing dish bottom material, therefore, the mutton scorpion chafing dish is inconvenient to use, and the original taste is influenced or changed due to the added water and the added water.

Disclosure of Invention

The invention aims to solve the technical problem of providing the original sheep scorpion hot pot which is added with abundant spices, boiled in a big pot and rich in soup and the preparation method thereof aiming at the defects in the related technology. In addition, the invention adopts the freezing package, a large amount of boiled bone soup is added in the package, no additional water is needed, the operation is convenient and fast, and the original taste is not influenced or changed.

In order to solve the technical problems, the invention provides an original sheep scorpion chafing dish and a preparation method thereof. The technical scheme provided by the invention is as follows:

according to one aspect of the invention, the invention provides an original-taste lamb scorpion chafing dish which mainly comprises bone-in lamb, chicken essence, monosodium glutamate, salt, garlic, fresh ginger, shallot, spices, soybean oil and water, wherein the contents of the components are as follows: 550kg-650kg of bone-in mutton, 3.5kg-5kg of chicken essence, 6kg-8kg of monosodium glutamate, 6kg-8kg of salt, 15kg-20kg of garlic, 15kg-20kg of fresh ginger, 22kg-27kg of shallot, 1kg-2kg of spices, 12kg-15kg of soybean oil and 600kg-1000kg of water.

Furthermore, the mutton with bones is sheep vertebra or sheep scorpion.

Further, the spices comprise star anise, cassia bark, bay leaves, tsaoko amomum fruits and pepper. The star anise, the cassia bark, the myrcia, the tsaoko amomum fruit and the pepper can be matched according to different tastes in any proportion.

Further, the component parts also comprise yeast extract; preferably, the yeast extract is 2kg to 3 kg.

Furthermore, the content of each component of the original chafing dish is preferably as follows:

580kg-620kg of mutton with bones, 4.5kg-5kg of chicken essence, 7kg-7.5kg of monosodium glutamate, 7kg-7.5kg of salt, 2.5kg-3kg of yeast extract, 17kg-18kg of garlic, 17kg-18kg of fresh ginger, 23.5kg-24.5kg of shallot, 0.4kg-0.5kg of star anise, 0.4kg-0.5kg of cassia bark, 0.15kg-0.25kg of bay leaves, 0.4kg-0.5kg of tsaoko amomum fruits, 0.05kg-0.06kg of pepper, 14kg-15kg of soybean oil and 900kg-1000kg of water;

optionally, the bone-in mutton is sheep vertebra.

According to another aspect of the invention, a preparation method of the original lamb scorpion chafing dish is provided, which comprises the following steps:

weighing the following components in parts by mass: 550kg-650kg of bone-in mutton, 3.5kg-5kg of chicken essence, 6kg-8kg of monosodium glutamate, 6kg-8kg of salt, 15kg-20kg of garlic, 15kg-20kg of fresh ginger, 22kg-27kg of shallot, 1kg-2kg of spices, 12kg-15kg of soybean oil, 600kg-1000kg of water and 2kg-3kg of yeast extract;

mixing the above components, and decocting in a big pot;

packaging the boiled solid and liquid separately;

and (5) freezing and storing after cooling. Preferably, the bone-in mutton can be sheep vertebra or sheep scorpion.

Further, the boiling temperature is 80-100 ℃.

Further, the boiling time is 1 hour to 3 hours.

Further, the spices comprise star anise, cassia bark, bay leaves, tsaoko amomum fruits and pepper. The star anise, the cassia bark, the myrcia, the tsaoko amomum fruit and the pepper can be matched according to different tastes in any proportion. Preferably, the spices are 0.4kg to 0.5kg of aniseed, 0.4kg to 0.5kg of cassia bark, 0.15kg to 0.25kg of bay leaf, 0.4kg to 0.5kg of tsaoko and 0.05kg to 0.06kg of pepper.

According to another aspect of the invention, the invention also provides a frozen original-taste lamb scorpion chafing dish, which is prepared by the preparation method and the steps provided by the invention, wherein the ratio of the solid matters to the liquid is 1: 2. Preferably, the solid content is 0.5kg, and the liquid content is 1 kg.

The invention has the beneficial effects that:

1. the unique formula of the base material provided by the technical scheme of the invention effectively reduces the smell of the mutton scorpion, removes the abnormal flavor, increases the richness of the soup and is suitable for consumers to eat.

2. The hot pot is used for boiling, high-temperature and high-pressure preparation is not needed, the sense of the sheep scorpion cannot be influenced by bone and meat separation caused by over-crispness and rottiness in the taste of the meat of the hot pot, and the hot pot has the flavor of the boiled meat.

3. The mutton scorpion soup is frozen and packaged, a large amount of boiled bone soup is contained in the package, so that the mutton scorpion is soaked in the soup to be tasty, the soup is rich, the mutton scorpion can be used as the bottom of a chafing dish pot without adding water, the chafing dish pot is convenient and quick, and the original taste is not influenced or changed, so that the consistency of the taste is kept, and better flavor and experience are brought to eaters.

4. The quick-freezing process is adopted for freezing, so that the nutritional ingredients of the sheep scorpion and bone soup and the fragrance ingredients of the spices are retained to the maximum extent, and the quality guarantee period of the product is prolonged.

Drawings

FIG. 1 is a flow chart of a preparation method according to an embodiment of the present invention.

Detailed Description

The invention is further described with reference to the following specific embodiments and the accompanying drawings.

The invention provides a typical implementation mode of an original-taste lamb scorpion chafing dish, which mainly comprises bone-in lamb, chicken essence, monosodium glutamate, salt, garlic, fresh ginger, shallot, spices, soybean oil and water, wherein the contents of the components are as follows:

550kg-650kg of bone-in mutton, 3.5kg-5kg of chicken essence, 6kg-8kg of monosodium glutamate, 6kg-8kg of salt, 15kg-20kg of garlic, 15kg-20kg of fresh ginger, 22kg-27kg of shallot, 1kg-2kg of spices, 12kg-15kg of soybean oil and 600kg-1000kg of water.

Preferably, the bone-in mutton is sheep vertebra, or sheep scorpion.

Preferably, the spices are anise, cassia bark, bay leaves, tsaoko cardamom and pepper. The star anise, the cassia bark, the myrcia, the tsaoko amomum fruit and the pepper can be matched according to different tastes in any proportion. In the embodiment, the spice can be selected from 0.4kg-0.5kg of aniseed, 0.4kg-0.5kg of cassia bark, 0.15kg-0.25kg of bay leaf, 0.4kg-0.5kg of tsaoko amomum fruit and 0.05kg-0.06kg of pepper. In this embodiment, yeast extract may be added, wherein the yeast extract is preferably 2kg to 3 kg.

According to the original-taste mutton scorpion chafing dish, the inventor adopts a unique bottom material formula and adds rich spices, so that the mutton smell of the mutton scorpion can be effectively reduced, the foreign flavor is removed, and the mutton scorpion chafing dish is suitable for being eaten by consumers. No matter the bone-in mutton, the vertebra bone of the sheep or the scorpion of the sheep, the smell of the mutton is effectively removed, and the smell of the mutton is further increased.

The invention provides a typical embodiment of an original-taste lamb scorpion chafing dish, which consists of bone-in lamb, chicken essence, monosodium glutamate, salt, garlic, fresh ginger, shallot, spices, yeast extract, soybean oil and water, wherein the contents of the components are as follows: 550kg-650kg of bone-in mutton, 3.5kg-5kg of chicken essence, 6kg-8kg of monosodium glutamate, 6kg-8kg of salt, 15kg-20kg of garlic, 15kg-20kg of fresh ginger, 22kg-27kg of shallot, 1kg-2kg of spices, 12kg-15kg of soybean oil, 600kg-1000kg of water and 2kg-3kg of yeast extract. Preferably, the bone-in mutton is sheep vertebra, or sheep scorpion. Preferably, the spices are anise, cassia bark, bay leaves, tsaoko cardamom and pepper. The star anise, the cassia bark, the myrcia, the tsaoko amomum fruit and the pepper can be matched according to different tastes in any proportion. In the embodiment, the spice can be selected from 0.4kg-0.5kg of aniseed, 0.4kg-0.5kg of cassia bark, 0.15kg-0.25kg of bay leaf, 0.4kg-0.5kg of tsaoko amomum fruit and 0.05kg-0.06kg of pepper.

In this embodiment, a yeast extract is added, wherein the yeast extract is preferably 2kg to 3 kg. The inventor finds that the yeast extract added into the seasoning can effectively improve the richness of the hot pot soup and increase the unique flavor and mouthfeel of the hot pot due to the synergistic effect of the yeast extract and other components including but not limited to spices, so that the hot pot is more suitable for consumers to eat.

The invention provides a typical implementation mode of the original-taste lamb scorpion chafing dish, and the preparation method comprises the following steps: weighing 550kg-650kg of bone-in mutton, 3.5kg-5kg of chicken essence, 6kg-8kg of monosodium glutamate, 6kg-8kg of salt, 15kg-20kg of garlic, 15kg-20kg of fresh ginger, 22kg-27kg of shallot, 1kg-2kg of spices, 12kg-15kg of soybean oil and 600kg-1000kg of water, wherein 2kg-3kg of yeast extract can be added; mixing the components, and boiling in a big pot at 80-100 ℃ for 1-3 hours; then separately packaging the solid matter and the liquid after boiling; and finally, after the solid and the liquid are cooled, the frozen storage is carried out by adopting a quick-freezing process, so that the nutritional ingredients of the sheep scorpion and the bone soup and the fragrance ingredients of the spices are retained to the maximum extent, and the quality guarantee period of the finished product is prolonged. In the embodiment, the bone-in mutton can be replaced by sheep vertebra or sheep scorpion, so that the taste is better. The spices in the embodiment can be selected from star anise, cassia bark, bay leaves, tsaoko amomum fruits and pepper, wherein the content of the spices is preferably 0.4kg to 0.5kg of star anise, 0.4kg to 0.5kg of cassia bark, 0.15kg to 0.25kg of bay leaves, 0.4kg to 0.5kg of tsaoko amomum fruits and 0.05kg to 0.06kg of pepper.

The inventor finds that the bone-containing mutton or goat horn vertebrae cooked in a big pot is not excessively crisp in the meat quality and taste of the hot pot, does not cause bone and meat separation to influence the taste of the goat scorpion, and has the flavor of the cooked meat. Meanwhile, after the tea is decocted for 1-3 hours at the temperature of 80-100 ℃, all components are fully soaked and act synergistically, and rich taste is generated.

The invention also provides a frozen original-taste lamb spine hot pot, which consists of the original-taste lamb spine hot pot prepared by the preparation steps, namely, the original-taste lamb spine hot pot consists of separated solid matters and liquid, wherein the solid matters are bone-containing lamb and/or lamb spine bones or lamb spine hot pot, and the liquid is decocted bone soup. In the present embodiment, the solid matter and the liquid are mixed in a weight ratio of 1: 2, respectively packaging. Wherein the solid content is 0.5kg of bone-in mutton and/or sheep vertebra bone or sheep scorpion, and the liquid content is 1kg of decocted bone soup.

Because the frozen original-taste lamb scorpion chafing dish in the embodiment contains a large amount of decocted bone soup, and two thirds of the frozen original-taste lamb scorpion chafing dish contains the decocted bone soup, the soup is rich, can be directly used as chafing dish soup, can effectively keep the original taste, and is convenient and quick to use. Meanwhile, due to the addition of a large amount of boiled bone soup, the lamb scorpions are soaked in the soup and are tasty, water does not need to be additionally added into the soup to serve as the bottom of the hot pot, the original taste cannot be damaged or changed due to the addition of water, the taste and the mouthfeel of the hot pot are consistent, and better flavor and experience are brought to a user.

The present invention is further illustrated by the following examples.