1. Requirements for raw materials and auxiliary materials

1. Mutton:

(1) Variety: Jining Green Goat

(2) Origin Conditions: Lush vegetation and abundant forage.

Shanxian Mutton Soup (3 photos)

(3) Range of production: 1 to 2-year-old castrated rams and ewes with 1 to 2 litters.

(4) Water: The water quality within the production area meets the national drinking water standards and is weakly alkaline.

2. Accessories:

(1) Main ingredients: green onions, ginger, salt;

(2) Spices: Sichuan peppercorns (water), Cloves, cinnamon seeds (noodles), angelica dahurica, cinnamon bark, grass fruit, cumin, kaempferol, geranium leaf, tangerine peel, jade fruit, galangal, white peppercorns, etc.;

(3) Other auxiliary materials: Sesame oil, minced coriander, minced garlic sprouts, MSG.

2. Processing technology

1. Process flow: add water and cook to 80℃

↓

Sheep bones and mutton → brew →Boiled bones→First skimming→Cleaning→Boiling→Second skimming

→Topping with mutton fat→Fetching meat and slicing→Soup→Finished product

↑↑

With main ingredients, spices and other auxiliary materials

2. Process points:

(1) Brewing: After acid removal, separate the divided mutton, mutton bones, mutton The oil is brewed with flowing groundwater for 12 hours;

(2) Cutting into pieces: cut the bones into 1000g pieces of mutton, chop the mutton bones into 500g pieces, and smash the leg bones with the back of a knife;< /p>

(3) Raw material ratio: mutton, mutton bones, and mutton fat are configured in the ratio of 52:43:5;

(4) Braised bones: The temperature in the pot when braised is 60 ℃, boil for 15 minutes and take out;

(5) Skim: remove the blood foam;

(6) Boil: keep the pot in a boiling state , until the soup is thick, white and milky in color, neither tangy nor greasy, and has a mellow and attractive aroma. The cooking time is ≥ 3 hours.