1. Mutton:
(1) breed: Jining Qingshan sheep
(2) Origin conditions: lush vegetation and rich pasture.
(3) Range of origin: 1 castrated ram of 2 years old and 1 castrated ewe of 2 births.
Shanxian mutton soup
Shanxian Mutton Soup (3 kuai)
(4) Water: The water quality in the producing area meets the national drinking water standard and is weakly alkaline.
2. Accessories:
(1) Ingredients: onion, ginger and salt;
(2) Spices: Zanthoxylum bungeanum (water), clove, cinnamon seed (noodles), angelica dahurica, cinnamon, Amomum tsaoko, fennel, kaempferol, geranium, dried tangerine peel, jade fruit, galangal, white pepper granules, etc.
(3) Other auxiliary materials: sesame oil, coriander powder, garlic powder and monosodium glutamate.
Second, the processing technology
1. process flow: add water and burn to 80℃
↓
Sheep bone mutton → brewing → boiling → primary skimming → cleaning → boiling → secondary skimming.
→ Wrap sheep oil → Cut meat → Cook soup → Finished product.
↑↑
Mix the main ingredients, spices and other auxiliary materials.
2. Key points of the process:
(1) Brewing: After the cut mutton, sheep bones and sheep oil are acid-drained, they are brewed with flowing groundwater 12 hours;
(2) dicing: the bone is cut into 1000g pieces with mutton, the sheep bone is cut into 500g pieces, and the leg bone is mashed with the back of a knife;
(3) Proportion of raw materials: mutton, sheep bone and sheep oil are mixed according to the ratio of 52: 43: 5;
(4) Bone boiling: when the bone is boiled, the temperature in the pot is 60℃, and the material is boiled for 15 minutes and taken out;
(5) skimming: removing blood foam;
(6) Boiling: keep boiling in the pot until the soup is thick, white as milk, not greasy or fragrant, and the boiling time is ≥3 hours.
Third, the quality characteristics
1. Sensory characteristics: milky white, shiny, fresh, clean and refreshing, not fishy, not sticky or greasy.
Shanxian mutton soup, which belongs to the traditional Han nationality in Heze City, Shandong Province, southwest of Shandong Province, is listed in the famous dishes menu of China with its unique style of "white as milk, blending water and oil, pure texture, fresh but not smelly, fragrant but not greasy, rotten but not sticky", and only Shanxian mutton soup is rated as the first soup in China. There is a folk saying that "coming to Heze Peony City without tasting Shanxian mutton soup is equal to coming to Heze for nothing". [ 1] [5]
Shanxian mutton soup
Shanxian mutton soup
technical characteristics
Authentic Shanxian mutton soup is very particular about water, meat, fire and ingredients. Its "secret recipe" is: first, pour 50 kilograms of clean water into the pot, and add 30 kilograms of fresh meat and mutton offal (you need to wash your heart, liver and stomach when cooking). With boiling water) and a skeleton, and then boil with strong fire to remove foam and dirty air, add 10 kg of cold water with a bamboo spoon, and then bleed after boiling. At the same time, add half a catty of ginger and onion and appropriate amount of salt, and cook for about 45 minutes.
The key to making Shanxian mutton soup is the mastery and application of ingredients and heat. If there are too many ingredients, the smell of the medicine will rush into the nose, and if there are less, the smell will be unclean; When the fire is small, water is water, oil is oil, and the boundaries between water and oil are clear, so it is impossible to achieve harmony. In addition, there are many rules to follow when the fire is slow. Fire loses its flavor too soon, but it will lose its nutrition. Many people want to learn from Shanxian people to make mutton soup, but it is because they can't grasp these two points well that they end up failing. [3]
Original environment editor
Shan County is located in the southwest corner of Shandong Province, at the junction of Lu Yu, Anhui and Su Sansheng, with a total area of115 48'-16 24' and a latitude of 34 34'-34 56'. Shan county is located in the alluvial plain of the Yellow River, with high terrain in the southwest and low terrain in the northeast, with an altitude of 38.5 to 59 meters. It belongs to the alluvial plain of the Yellow River in the north temperate zone, with four distinct seasons and abundant sunshine. The average temperature is 13.9℃, the frost-free period is 2 13 days, and the rainfall is 737.5438+0 mm. The favorable geographical and climatic conditions are suitable for the growth of crops and sufficient feed is prepared for the sheep industry. At the peak, the number of Qingshan sheep in Shan county reached more than 6.5438+0 million, which provided the necessary material basis for the development of mutton soup in Shan county.
Shanxian mutton soup was founded in the 12th year of Jiaqing in Qing Dynasty (1807). After more than 200 years of development, mutton soup has been continuously innovated in its production technology, which has enabled mutton soup to be carried forward and continued in many aspects. Shanxian mutton soup is white and milky, fresh and fragrant, not greasy, and there are many varieties, each with its own miraculous effect; Fat and oily overflow, thin, white and red, smallpox soup is brain-nourishing and eye-nourishing, Kouzi soup is body-strengthening and blood-nourishing, Belly silk soup is stomach-strengthening and body-nourishing, eye socket soup is fire-clearing and eye-improving, and milk residue soup is crisp and sweet, nourishing yin and strengthening the body. There are 72 flavors such as wasp soup, three-hole bridge soup and kidney flower soup. It tastes fresh but not spicy, fragrant but not greasy. It is not only a refreshing food, but also has the function of medicated diet, which has the effects of warming the middle warmer to dispel cold, invigorating the spleen and regulating the stomach, nourishing yin and strengthening yang, helping digestion and improving human disease resistance.