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Method for preparing full sheep chafing dish

A production method, hot pot technology, applied in food preparation, application, food science, etc.

Inactive Publication Date: 2004-12-29
李铮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The present commercially available whole lamb hot pot is mainly based on mutton, far from using the viscera and other available nutritional parts of the sheep to be cooked into a hot pot with corresponding seasonings to satisfy people's needs for food taste, nutrition, nourishing and health care. need

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A kind of preparation method of whole sheep chafing dish, select following composition and weight proportion thereof for use as the major ingredient of the preparation method of the present invention:

[0040] Lamb 300 Lamb Heart 15 Lamb Lung 50 Lamb Liver 50 Lamb Tripe 200 Lamb Kidney 50

[0041] Sheep Eye 20 Sheep Ear 10 Sheep Tongue 70 Sheep Hoof 100 Sheep Tail 10 Sheep Bone Marrow 10

[0042] Lamb intestines 20

[0043] Select following composition and weight proportion thereof for use as condiment:

[0044] Green onion 40 Garlic 20 Fresh ginger 10 Salad oil 100 Chicken oil 5 Hot pot oil 20

[0045] Vinegar 30 Pepper 10 Salt 40 Chili shreds 3 Goji berries 40 Lamb bone soup 2000

[0046] Select following composition and weight ratio thereof for use as auxiliary material:

[0047] Vermicelli 400 Yuba 100 Spinach 70 Cabbage 80 Yellow flower 30 Mushroom 40

[0048] black fungus 20

[0049] The chafing dish oil in the above-mentioned condiment selects following com...

Embodiment 2

[0065] A kind of preparation method of whole sheep chafing dish, select following composition and weight proportion thereof for use as the major ingredient of the preparation method of the present invention:

[0066] Lamb 450, lamb heart 30, lamb lung 70, lamb liver 70, lamb tripe 300, lamb kidney 150

[0067] Sheep Eye 30 Sheep Ear 20 Sheep Tongue 140 Sheep Hoof 200 Sheep Tail 20 Sheep Bone Marrow 30

[0068] Lamb intestines 40

[0069] Select following composition and weight proportion thereof for use as condiment:

[0070] Green onion 70 Garlic 50 Fresh ginger 30 Salad oil 250 Chicken oil 15 Hot pot oil 100

[0071] Vinegar 70 Pepper 25 Salt 65 Chili shreds 8 Wolfberry 60 Lamb bone soup 3000

[0072] Select following composition and weight ratio thereof for use as auxiliary material:

[0073] Vermicelli 700 Yuba 150 Spinach 100 Cabbage 120 Yellow flower 80 Mushroom 80

[0074] black fungus 60

[0075] The chafing dish oil in the above-mentioned condiment selects follo...

Embodiment 3

[0091] A kind of preparation method of whole sheep chafing dish, select following composition and weight proportion thereof for use as the major ingredient of the preparation method of the present invention:

[0092] Lamb 380, lamb heart 25, lamb lung 60, lamb liver 60, lamb tripe 250, lamb kidney 100

[0093] Sheep Eye 25 Sheep Ear 15 Sheep Tongue 100 Sheep Hoof 150 Sheep Tail 15 Sheep Bone Marrow 20

[0094] Lamb intestines 30

[0095] Select following composition and weight proportion thereof for use as condiment:

[0096] Green onion 55 Garlic 35 Fresh ginger 20 Salad oil 180 Chicken oil 10 Hot pot oil 60

[0097] Vinegar 50 Pepper 18 Salt 56 Chili shreds 5 Wolfberry 50 Lamb bone soup 2500

[0098] Select following composition and weight ratio thereof for use as auxiliary material:

[0099] Vermicelli 550 Yuba 120 Spinach 80 Cabbage 100 Yellow flower 60 Mushroom 60

[0100] black fungus 40

[0101] The chafing dish oil in the above-mentioned condiment selects followi...

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PUM

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Abstract

A mutton chafing dish is prepared from mutton and sheep organs including heart, lung, liver, stomach, kidney, eye, etc, the flavourings including scallion, garlic, ginger, etc. and additives including long-thread vermicelli, cabbage, mushroom, etc. Its advantages are rich nutrients, delicious taste, and good smell and color.

Description

Technical field: [0001] The invention relates to a method for making whole sheep hot pot. Background technique: [0002] As a famous traditional dish in China, hot pot is very popular among people. This dish has spread all over the country, but because of different regions, the ingredients and seasonings in the hot pot are also different. The northern hot pot is mostly beef and mutton, vegetables and beans. Products, mostly aquatic products in the south such as: fish, shrimp and so on. Due to the differences in regional climates across the country, the seasonings are also different. In the north, sesame paste, chive flowers, fermented bean curd, and shrimp oil are mainly used, while in the southwest, chili or chili oil is added to remove moisture. [0003] At present, along with the raising of people's living standard, people's requirement of diet is not single for having enough to eat, but tends to pay attention to nutrition, taste and health care more. The present commer...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/10A23L13/10A23L13/20
Inventor 李铮李俊
Owner 李铮
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