阅读说明：本技术 一种清炖羊肉及其制造方法 (Stewed mutton and its preparation method ) 是由 裴仕国 于 2019-11-08 设计创作，主要内容包括：本发明公开了一种清炖羊肉及其加工方法；新鲜羊肉400-600份,柏香树叶20-40份,甘松1-3份,白芷1-3份,香草1-3份,香果1-3份,茴香1-3份,八角1-3份,山奈1-3份,千里香1-3份,盐8-12份,生姜8-12份,葱12-16份,大蒜瓣8-12份,花椒8-12份,开水600-800份。通过去腥,碎料,汤的熬制即可食用。本发明只有少量腥味,清香可口。(The invention discloses stewed mutton and a processing method thereof; 400 portions of fresh mutton, 20-40 portions of cypress and sweet-scented leaf, 1-3 portions of nard, 1-3 portions of angelica dahurica, 1-3 portions of vanilla, 1-3 portions of allspice, 1-3 portions of fennel, 1-3 portions of star anise, 1-3 portions of rhizoma kaempferiae, 1-3 portions of groundsel, 8-12 portions of salt, 8-12 portions of ginger, 12-16 portions of scallion, 8-12 portions of garlic clove, 8-12 portions of pepper and 800 portions of boiled water 600-. The product can be eaten by removing fishy smell, pulverizing, and decocting. The invention has little fishy smell and is fragrant and delicious.)

1. A stewed mutton is prepared from the following raw materials in parts by weight: 400 portions of fresh mutton, 20-40 portions of cypress and sweet-scented leaf, 1-3 portions of nard, 1-3 portions of angelica dahurica, 1-3 portions of vanilla, 1-3 portions of allspice, 1-3 portions of fennel, 1-3 portions of star anise, 1-3 portions of rhizoma kaempferiae, 1-3 portions of groundsel, 8-12 portions of salt, 8-12 portions of ginger, 12-16 portions of scallion, 8-12 portions of garlic clove, 8-12 portions of pepper and 800 portions of boiled water 600-.

2. A processing method of stewed mutton specifically comprises the following steps:

(1) removing fishy smell: putting 400 portions of fresh mutton into a pot, covering the pot opening with 20-40 portions of fresh cypress leaves, digging a pit on the land, turning over the pot, contacting the fresh cypress leaves outside the pot opening with soil in the pit, covering the cypress leaves and the pot together with the soil for 3-5 hours, taking out, and cleaning with clear water for later use;

(2) crushing: cutting 400 portions of fresh mutton washed by clean water into pieces with the thickness of 1-2mm, 1-3 portions of nardostachys chinensis bunge, 1-3 portions of angelica dahurica, 1-3 portions of vanilla, 1-3 portions of allspice, 1-3 portions of fennel, 1-3 portions of anise, 1-3 portions of rhizoma kaempferiae and 8-12 portions of pepper into powder by a pulverizer, 8-12 portions of ginger are cut into pieces, and 12-16 portions of scallion are cut into segments for later use;

(3) boiling soup: adding 800 portions of boiled water 600-plus materials into a pot, adding 1-3 portions of smashed nardostachys chinensis, 1-3 portions of angelica dahurica, 1-3 portions of vanilla, 1-3 portions of allspice, 1-3 portions of fennel, 1-3 portions of star anise, 1-3 portions of rhizoma kaempferiae and 8-12 portions of pepper, adding 8-12 portions of sliced ginger and 8-12 portions of garlic clove, boiling for 2-3 hours with big fire, adding fresh mutton slices with the thickness of 1-2mm, boiling for 10-20 minutes with small fire, adding 8-12 portions of salt and 12-16 portions of scallion, and eating.

Technical Field

The invention relates to the field of food processing, in particular to stewed mutton, and a processing method of the stewed mutton.

Background

The mutton can provide high-quality protein for human body, contains all kinds of amino acids, and contains sarcosine higher than that of any food. Mutton has a very low fat content, but it is a source of low-fat linoleic acid and is also a potential antioxidant. Mutton contains minerals and vitamin B group, including niacin, vitamin B1, and riboflavin. Mutton is particularly suitable for people who are nursed after growth, development and operation and diseases in the aspects of blood loss supplement, tissue repair and the like, and beef eaten in cold winter can warm the stomach, so that the mutton is a good tonifying product in the season. Also has the effects of invigorating spleen and replenishing qi, nourishing spleen and stomach, strengthening bones and muscles, eliminating phlegm and calming endogenous wind, quenching thirst and stopping salivation, and is suitable for people with hidden middle-warmer energy, short breath and weak constitution, soreness of bones and muscles, anemia and long-standing disease and yellow complexion and blurred vision.

Disclosure of Invention

The invention aims to overcome the defects and provide the stewed mutton which has little fishy smell and is fragrant and delicious and the preparation method thereof.

The purpose of the invention and the main technical problem of solving the invention are realized by adopting the following technical scheme:

the invention relates to stewed mutton which is prepared from the following raw materials in parts by weight: 400 portions of fresh mutton, 20-40 portions of cypress and sweet-scented leaf, 1-3 portions of nard, 1-3 portions of angelica dahurica, 1-3 portions of vanilla, 1-3 portions of allspice, 1-3 portions of fennel, 1-3 portions of star anise, 1-3 portions of rhizoma kaempferiae, 1-3 portions of groundsel, 8-12 portions of salt, 8-12 portions of ginger, 12-16 portions of scallion, 8-12 portions of garlic clove, 8-12 portions of pepper and 800 portions of boiled water 600-.

A processing method of stewed mutton specifically comprises the following steps:

(1) removing fishy smell: putting 400 portions of fresh mutton into a pot, covering the pot opening with 20-40 portions of fresh cypress leaves, digging a pit on the land, turning over the pot, contacting the fresh cypress leaves outside the pot opening with soil in the pit, covering the cypress leaves and the pot together with the soil for 3-5 hours, taking out, and cleaning with clear water for later use;

(2) crushing: cutting 400 portions of fresh mutton washed by clean water into pieces with the thickness of 1-2mm, grinding 1-3 portions of nardostachys chinensis bunge, 1-3 portions of angelica dahurica, 1-3 portions of vanilla, 1-3 portions of allspice, 1-3 portions of fennel, 1-3 portions of anise, 1-3 portions of rhizoma kaempferiae and 8-12 portions of pepper into powder by a grinder, cutting 8-12 portions of ginger into pieces, cutting 12-16 portions of scallion into segments for standby,

(3) boiling soup: adding 800 portions of boiled water 600-plus materials into a pot, adding 1-3 portions of smashed nardostachys chinensis, 1-3 portions of angelica dahurica, 1-3 portions of vanilla, 1-3 portions of allspice, 1-3 portions of fennel, 1-3 portions of star anise, 1-3 portions of rhizoma kaempferiae and 8-12 portions of pepper, adding 8-12 portions of sliced ginger and 8-12 portions of garlic clove, boiling for 2-3 hours with big fire, adding fresh mutton slices with the thickness of 1-2mm, boiling for 10-20 minutes with small fire, adding 8-12 portions of salt and 12-16 portions of scallion, and eating.

Compared with the prior art, the invention has obvious beneficial effects, and the technical scheme can show that: the invention comprises the following steps of (1) fishy smell removal: putting 400 portions of fresh mutton into a pot, covering the pot opening with 20-40 portions of fresh leaves of the cypress incense, digging a pit on the land, turning over the pot, contacting the fresh leaves of the cypress incense outside the pot opening with soil in the pit, covering the leaves of the cypress incense and the pot with the soil for 3-5 hours, and taking out. Because the platycladus orientalis leaves are adopted to blend the fresh mutton to remove fishy smell, the mutton has the faint scent of the platycladus orientalis leaves while removing the fishy smell, and the purposes of having only a small amount of fishy smell, having faint scent and being delicious are realized.

Detailed Description