Sacked materials used for making wind dried mutton soup fast
A technology of cured mutton and mutton, which is applied in the field of fast brewing and filling bags of cured mutton soup, which can solve the problems of not being able to enjoy the flavor of mutton soup at any time, and achieve the effect of strong soup flavor and easy consumption
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Embodiment 1
[0020] The invention relates to a quick-prepared mutton soup bag, which includes: main ingredients, ingredients, soup, condiments, mutton packs, hot sauce packs, soup packs and seasoning packs;
[0021] The main ingredient is 150 grams of mutton, and the mutton is selected from the 2-year-old small-tailed white goat mutton raised in the border area of Sulu, Henan and Anhui; it is calculated as 10 kg of mutton;
[0022] The production method is: soak the mutton for 3 hours, wash off the blood, put in the ingredients at a temperature of 0°C~4°C, and marinate for 6 hours. After marinating, put the mutton in a cool and ventilated place below 10°C for natural Air-dried; after splitting, put it into a slicer and cut into slices. The size of the slices is: thickness: 2-4mm, width 15-30mm, length 20-40mm; fat and thin, stir evenly, and set aside;
[0023] The ingredients are 150 grams of chili sauce, 500 grams of chives, 500 grams of ginger, 50 grams of Chinese prickly ash, 60 grams...
Embodiment 2
[0032] The invention relates to a quick-prepared mutton soup bag, which includes: main ingredients, ingredients, soup, condiments, mutton packs, hot sauce packs, soup packs and seasoning packs;
[0033] The main ingredient is 150 grams of mutton, and the mutton is selected from the 2-year-old small-tailed white goat mutton raised in the border area of Sulu, Henan and Anhui; it is calculated as 10 kg of mutton;
[0034] The production method is: soak the mutton for 3 hours, wash off the blood, put in the ingredients at a temperature of 0°C~4°C, and marinate for 6 hours. After marinating, put the mutton in a cool and ventilated place below 10°C for natural Air-dried; after splitting, put it into a slicer and cut into slices. The size of the slices is: thickness: 2-4mm, width 15-30mm, length 20-40mm; fat and thin, stir evenly, and set aside;
[0035] The ingredients are 165 grams of chili sauce, 550 grams of chives, 550 grams of ginger, 55 grams of Chinese prickly ash, 66 grams...
Embodiment 3
[0044] The invention relates to a quick-prepared mutton soup bag, which includes: main ingredients, ingredients, soup, condiments, mutton packs, hot sauce packs, soup packs and seasoning packs;
[0045] The main ingredient is 150 grams of mutton, and the mutton is selected from the 2-year-old small-tailed white goat mutton raised in the border area of Sulu, Henan and Anhui; it is calculated as 10 kg of mutton;
[0046] The production method is: soak the mutton for 3 hours, wash off the blood, put in the ingredients at a temperature of 0°C~4°C, and marinate for 6 hours. After marinating, put the mutton in a cool and ventilated place below 10°C for natural Air-dried; after splitting, put it into a slicer and cut into slices. The size of the slices is: thickness: 2-4mm, width 15-30mm, length 20-40mm; fat and thin, stir evenly, and set aside;
[0047] The ingredients are 135 grams of chili sauce, 450 grams of chives, 450 grams of ginger, 45 grams of pepper, 54 grams of star anis...
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