CN101485404A - Fast food type mutton chaffy dish with clear soup and method for processing the same - Google Patents

Fast food type mutton chaffy dish with clear soup and method for processing the same Download PDF

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Publication number
CN101485404A
CN101485404A CNA2009100583697A CN200910058369A CN101485404A CN 101485404 A CN101485404 A CN 101485404A CN A2009100583697 A CNA2009100583697 A CN A2009100583697A CN 200910058369 A CN200910058369 A CN 200910058369A CN 101485404 A CN101485404 A CN 101485404A
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CN
China
Prior art keywords
mutton
sheep
soup
pot
vacuum
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Application number
CNA2009100583697A
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Chinese (zh)
Inventor
朱明华
Original Assignee
朱明华
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by 朱明华 filed Critical 朱明华
Priority to CNA2009100583697A priority Critical patent/CN101485404A/en
Publication of CN101485404A publication Critical patent/CN101485404A/en

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Abstract

The invention aims to provide a fast food clear soup mutton hot pot and a method for processing the same. The method comprises the following steps that: the mutton, mutton sweetbread, sheep bones and sheep brains which have fishiness and watery blood removed are cooked; after cooking for a period of time, the sheep bones are taken out, dried, fully roasted and flour-milled; the cooked mutton and mutton sweetbread are cooled off, cut, vacuum-packaged and disinfected; and the milled flour of the sheep bone is put into thickened soup of mutton to be mixed into the concentrated soup, and the concentrated soup is vacuum-packaged and disinfected. When people eat the mutton hot pot, the concentrated soup only needs to be put into the boiled water in a pot and evenly stirred, and the vacuum-packaged mutton is put into the pot. By eating the mutton hot pot, people not only can enjoy the fast food mutton soup and mutton with original taste and flavor, but also can strengthen the body and enrich the calcium; moreover, due to the method for making the mutton hot pot, the standardized production, large-scale production and standardized management in brand enterprises are also realized.

Description

A kind of mutton chaffy dish with clear soup of fast food type and processing method thereof

One, technical field

The technology of the present invention relates to mutton chaffy dish, relates in particular to a kind of with the vacuum-packed fast food type mutton chaffy dish with clear soup that forms and the invention of its processing method.

Two, background technology

Mutton is safest a kind of meat in the livestock and poultry animal, and therefore, people more and more like having eaten the meat products dish of mutton, especially more and more like eating mutton chaffy dish.Present mutton chaffy dish is two big class eating methods: a kind of be the north be the eating method that typically mutton chaffy dish is made into tens kinds of superior nourishing flavouring soup for chafing dish and rinses living sliced mutton with the Inner Mongol; A kind of is southernly to be the mutton soup that mutton chaffy dish is made into former taste original flavor of representative with Sichuan and ripe mutton to be put into pot boil hot eating method.Two kinds of each have their own advantages of eating method, and all had separately big battle array consumer groups.

Though the nourishing flavouring soup for chafing dish in the Inner Mongol, the north is also rinsed living sliced mutton eating method very fragrant soup for chafing dish is arranged, make mutton " meat is fresh and tender, fragrant peppery agreeable to the taste, long times of aftertaste; rinse for a long time that soup is not light, meat is not old " have a national dining and drinking culture characteristic of dense Mongolia, but this eating method can not drink the mutton soup flavor of the mutton soup of simple pure internal.And Sichuan is put ripe mutton into pot and is boiled heat and pull the mutton soup flavor that the eating method of dipping in flavoring can drink the mutton soup of the simple pure internal of the sort of former taste original flavor in the pot again out.

Though making, superior eating method separately all has various consumer groups separately, but the Inner Mongol is rinsed living sliced mutton eating method and can be run business big and strong enterprise and make a brand, because rinsing living sliced mutton eating method contains than high technology content, they are in order to carry out a kind of monopolization to the higher technology of content, therefore the mutton chaffy dish bed material has been carried out picture McDonald, standardized production that KFC is the same and standardized management, stopped the randomness in the manual operation, make own brand mutton chaffy dish obtain effective unification at national taste, thereby make the chain store's development of oneself more and more, enterprise will do bigger and bigger, does stronger and stronger.

And Sichuan is put ripe mutton into and is dipped in the mode that flavoring is eaten after pot boils heat; though can keep the mutton soup flavor of mutton soup of the simple pure internal of former taste original flavor; but it is with low content of technology; everybody can operate; naturally just be not easy to form a kind of brand; thereby just be not easy to carry out as McDonald; standardized production that KFC is the same and standardized management; also just be not easy to form a kind of chain marketing model effect of scale; so; up to the present; native country, Sichuan also neither one is well-known, and the mutton chaffy dish enterprise that economic benefit is very powerful occurs.Therefore, the mutton chaffy dish with clear soup that make people from the whole of China and even people from the whole world generally can have a kind of simple pure internal of former taste original flavor is very difficult.

Three, summary of the invention

The mutton chaffy dish with clear soup and the processing method thereof that the purpose of this invention is to provide a kind of fast food type.Its is removing fishy smell, and the mutton of watery blood, sheep are assorted, sheep bone and sheep brain flower carry out boiling; The sheep bone of boiling a period of time is pulled out the well-done back of oven dry baking flour milling; Carrying out vacuum packaging and sterilization after the mutton after boiling, the assorted cooling of sheep, the cutting; The sheep bone flour milling poured into be mixed into concentrate soup juice in the thick soup of mutton, pack into vacuum-packed and sterilization.People need only pour concentrate soup juice in the pot into when edible and stir evenly in the boiling water, the mutton in the vacuum packaging are poured in the pot to get final product again.This mode not only can make people enjoy the genuine mutton soup and the mutton of fast food type; And the calcium supplementing effect that well improves the health in addition.And can carry out standardized production, large-scale production and the standardized management of brand enterpriseization.

The technology of the present invention is achieved in that removing fishy smell, and the mutton behind the watery blood, sheep are assorted, sheep bone and sheep brain flower are put boiling in pot water into, after boiling a period of time, sheep bone pulled out dry baking in the pot and wear into face after well-done; Mutton after boiling, sheep are assortedly pulled out cooling back in the pot, cut into people and carry out also sterilization of vacuum packaging after needed sheet or strip or the bulk when eating; Sheep brain flower in the pot is continued to be cooked into thick soup after cutting into mud, the sheep bone flour milling is poured into be mixed into concentrate soup juice in the thick soup again, pack into after cooling vacuum-packed and sterilization; Carry out also sterilization of vacuum packaging dipping in the assorted flavoring of mutton, sheep.

The technology of the present invention is because adopted concentrate soup juice, so can make fast food type mutton eating method obtain genuine mutton soup flavor.Wear into the method for face because adopted after well-done, so can play the calcium supplementing effect that well improves the health sheep bone oven dry baking.Because adopted the concentrate of mutton and mutton soup is carried out the vacreation store method, so can make mutton chaffy dish with clear soup spread to a kind of fast food type eating method in the whole world.

Four, embodiment explanation

Followingly be described in further detail according to embodiment.

Five, the specific embodiment

Embodiment:

Removing fishy smell, the mutton behind the watery blood, sheep are assorted, sheep bone and sheep brain flower are put boiling in pot water into, after boiling a period of time, sheep bone pulled out dry baking in the pot and wear into face after well-done; Mutton after boiling, sheep are assortedly pulled out cooling back in the pot, cut into people and carry out also sterilization of vacuum packaging after needed sheet or strip or the bulk when eating; Sheep brain flower in the pot is continued to be cooked into thick soup after cutting into mud, the sheep bone flour milling is poured into be mixed into concentrate soup juice in the thick soup again, pack into after cooling vacuum-packed and sterilization; Carry out also sterilization of vacuum packaging dipping in the assorted flavoring of mutton, sheep.

Claims (1)

1, a kind of mutton chaffy dish with clear soup of fast food type and processing method thereof are that, sheep bone assorted mutton, sheep and sheep brain flower carry out carrying out also sterilization of vacuum packaging after the boiling processing, it is characterized in that:
Removing fishy smell, the mutton behind the watery blood, sheep are assorted, sheep bone and sheep brain flower are put boiling in pot water into, after boiling a period of time, sheep bone pulled out dry baking in the pot and wear into face after well-done; Mutton after boiling, sheep are assortedly pulled out cooling back in the pot, cut into people and carry out also sterilization of vacuum packaging after needed sheet or strip or the bulk when eating; Sheep brain flower in the pot is continued to be cooked into thick soup after cutting into mud, the sheep bone flour milling is poured into be mixed into concentrate soup juice in the thick soup again, pack into after cooling vacuum-packed and sterilization; Carry out also sterilization of vacuum packaging dipping in the assorted flavoring of mutton, sheep.
CNA2009100583697A 2009-02-18 2009-02-18 Fast food type mutton chaffy dish with clear soup and method for processing the same CN101485404A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNA2009100583697A CN101485404A (en) 2009-02-18 2009-02-18 Fast food type mutton chaffy dish with clear soup and method for processing the same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNA2009100583697A CN101485404A (en) 2009-02-18 2009-02-18 Fast food type mutton chaffy dish with clear soup and method for processing the same

Publications (1)

Publication Number Publication Date
CN101485404A true CN101485404A (en) 2009-07-22

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Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101946931A (en) * 2010-08-20 2011-01-19 陈佳林 Hot pot and preparation method thereof
CN102318838A (en) * 2011-08-19 2012-01-18 张振环 Instant dog meat chaffy dish
RU2480045C1 (en) * 2012-06-27 2013-04-27 Олег Иванович Квасенков Method for production of preserves "kidneys in main red sauce with cabbages"
RU2480044C1 (en) * 2012-06-26 2013-04-27 Олег Иванович Квасенков Method for production of preserves "fried kidneys with cabbages in main red sauce"
RU2480033C1 (en) * 2012-06-26 2013-04-27 Олег Иванович Квасенков Method for manufacture of preserves "cooked brains with cabbages and white sauce with capers"
RU2480043C1 (en) * 2012-06-26 2013-04-27 Олег Иванович Квасенков Method for manufacture of preserves "cooked brains with cabbages and white sauce with capers"
RU2488284C1 (en) * 2012-06-26 2013-07-27 Олег Иванович Квасенков Method for production of preserves "fried kidneys with cabbages in onion sauce"
RU2513853C1 (en) * 2013-05-27 2014-04-20 Олег Иванович Квасенков Method for preparation of preserves "marinated dushenina forced with speck"
RU2513618C1 (en) * 2013-05-27 2014-04-20 Олег Иванович Квасенков Method for production of preserves "marinated dushenina forced with speck"
RU2518958C1 (en) * 2013-05-27 2014-06-10 Олег Иванович Квасенков Method for production of preserves "marinated dushenina forced with speck"
CN106538982A (en) * 2016-11-15 2017-03-29 秀山县培君餐饮文化有限公司 A kind of preparation method of clear soup mutton
CN106722636A (en) * 2016-11-21 2017-05-31 毕得阳 A kind of genuine sheep soup formula and its manufacture craft

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101946931A (en) * 2010-08-20 2011-01-19 陈佳林 Hot pot and preparation method thereof
CN101946931B (en) * 2010-08-20 2012-08-08 陈佳林 Hot pot and preparation method thereof
CN102318838A (en) * 2011-08-19 2012-01-18 张振环 Instant dog meat chaffy dish
RU2488284C1 (en) * 2012-06-26 2013-07-27 Олег Иванович Квасенков Method for production of preserves "fried kidneys with cabbages in onion sauce"
RU2480044C1 (en) * 2012-06-26 2013-04-27 Олег Иванович Квасенков Method for production of preserves "fried kidneys with cabbages in main red sauce"
RU2480033C1 (en) * 2012-06-26 2013-04-27 Олег Иванович Квасенков Method for manufacture of preserves "cooked brains with cabbages and white sauce with capers"
RU2480043C1 (en) * 2012-06-26 2013-04-27 Олег Иванович Квасенков Method for manufacture of preserves "cooked brains with cabbages and white sauce with capers"
RU2480045C1 (en) * 2012-06-27 2013-04-27 Олег Иванович Квасенков Method for production of preserves "kidneys in main red sauce with cabbages"
RU2513853C1 (en) * 2013-05-27 2014-04-20 Олег Иванович Квасенков Method for preparation of preserves "marinated dushenina forced with speck"
RU2513618C1 (en) * 2013-05-27 2014-04-20 Олег Иванович Квасенков Method for production of preserves "marinated dushenina forced with speck"
RU2518958C1 (en) * 2013-05-27 2014-06-10 Олег Иванович Квасенков Method for production of preserves "marinated dushenina forced with speck"
CN106538982A (en) * 2016-11-15 2017-03-29 秀山县培君餐饮文化有限公司 A kind of preparation method of clear soup mutton
CN106722636A (en) * 2016-11-21 2017-05-31 毕得阳 A kind of genuine sheep soup formula and its manufacture craft

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Application publication date: 20090722