CN101518344A - Calcium supplement instant original soup mutton - Google Patents
Calcium supplement instant original soup mutton Download PDFInfo
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- CN101518344A CN101518344A CN200910058671A CN200910058671A CN101518344A CN 101518344 A CN101518344 A CN 101518344A CN 200910058671 A CN200910058671 A CN 200910058671A CN 200910058671 A CN200910058671 A CN 200910058671A CN 101518344 A CN101518344 A CN 101518344A
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Abstract
The invention aims to provide calcium supplement instant original soup mutton, which is produced by the following steps: putting killed and cleaned mutton, sheep offal, sheep brain, mutton bones and other condiments into pot water and boiling the mixture under low fire; fishing out, drying, and roasting the mutton bones after boiling for certain time and grinding the mutton bones into powder for vacuum packing and sterilizing; slicing the boiled mutton and sheep offal for vacuum packing and sterilizing; and stirring the sheep brain and boiling thick mutton soup for vacuum packing and sterilizing. When people eat, people only need to put the thick mutton soup and the mutton bone powder into boiled water in a pot and pour the mutton with vacuum packing into the pot. The instant original soup mutton is original soup mutton which is not fully original soup but superior to the original soup and can be enjoyed in restaurants, at home or in other occasions, and the original soup mutton has certain calcium supplement function.
Description
One, technical field
The technology of the present invention relates to former soup mutton, relates in particular to sheep bone pulverized lastly be modulated into that a kind of what calcium supplementing effect was arranged is not the invention that former soup surpasses the instant original soup mutton of former soup again again.
Two, background technology
Mutton is Fresh ﹠ Tender in Texture, is of high nutritive value, and has the multiple effectiveness that takes care of health, and can drive chill, can mend health again, Li Shizhen (1518-1593 A.D.) is said in Compendium of Material Medica: " mutton can warm up middle qi-restoratives, tonifying middle-Jiao and Qi, and appetizing body-building; kidney-nourishing gas, foster courage makes eye bright, and controls consumptive disease cold, general debility ".Mutton is to malnutrition, after being ill or postpartum qi-blood deficiency all empty shapes that wait the help effect is all arranged, therefore, people have more and more liked eating mutton meat products dish; Especially people more and more like having eaten the sort of former soup mutton.It is found that: former soup mutton is purer, more fragrant, and mutton is nicier, and the soup meat and fish dishes is more tasty and more refreshing.Former soup mutton is meant to boil no longer to add water after the mutton and do not add and ruins a kind of soup meat and fish dishes that soup flavor soup tone material boils and put into ripe mutton again; Former soup mutton soup meat and fish dishes is denseer, does not belong to dilute very much the sort of light soup meat and fish dishes; Former soup mutton also claims mutton chaffy dish with clear soup, and mutton chaffy dish with clear soup is not add soy sauce, does not add capsicum, does not change the soup color, does not change the chafing dish of former soup taste.
At present mutton chaffy dish is two big class eating methods: a kind of be northern with the Inner Mongol for typically mutton chaffy dish is made into the eating method that tens kinds of superior nourishing flavouring soup for chafing dish are rinsed living sliced mutton; A kind of is that south is former flavour soup meat and fish dishes of representative mutton chaffy dish is made into and the eating method of ripe mutton being put again into soup meat and fish dishes boiling heating with Sichuan.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 rinsed the eating method of living sliced mutton very fragrant soup for chafing dish is arranged, make mutton have " 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 " the national dining and drinking culture characteristic of dense Mongolia, but this eating method is drunk less than not changing color in the pot, does not change the soup meat and fish dishes of the former flavour of mutton.And Sichuan is put ripe mutton into pot boiling heating and is pulled out and dip in the flavoring eating method and can drink the sort of color that do not change in the pot, does not change the soup meat and fish dishes of the former flavour of mutton.
Though eating method separately makes the consumer groups that all had big battle array separately, the eating method that Inner Mongol soup stock is rinsed living sliced mutton can be run business big and strong enterprise and be made a surging brand, contains higher technology content because soup stock is rinsed living sliced mutton eating method.They are in order to carry out a kind of monopolization to the high level technology, the spy has carried out standardized production and normalized management to the mutton chaffy dish bed material, having stopped chafing dish popularizes in the process, the randomness of manual operation, make own brand mutton chaffy dish taste obtain effective unification in the whole nation, thereby make the chain store's development of oneself more and more, cause is done bigger and bigger, and enterprise does stronger and stronger.
And Sichuan is put the eating method that flavoring is dipped in the boiling heating in the pot again to ripe mutton, though can not change the mutton soup color, do not change the former soup taste of mutton, but owing to be a kind of simple mutton ginseng and astragali casserole method, technical formula especially, the door that makes it to enter former soup mutton chaffy dish is just low, everybody can operate, and everybody can hang mutton chaffy dish restaurant, improved seeds signboard the first transaction of a day's business Sichuan, causes the Sichuan mutton chaffy dish of families up to ten thousand very different, dragons and fishes jumbled together, thereby ruined the signboard of many improved seeds.Therefore, up to the present, reputation has really been fired in native country, Sichuan also neither one improved seeds.With low content of technology, just can't form monopolistic production technology, also just be not easy to form the production scale of industrialization, just can not form surging brand benefit naturally.So, do not improve a kind of eating method of former soup mutton, do not improve a kind of manufacture craft of former soup mutton, just be not easy the real delicious taste of improved seeds mutton is exhibited and sold to common people; Allow people from the whole of China and people from the whole world can both have the former flavour mutton of the former soup type that a kind of good mutton kind makes, just very difficult.
Three, summary of the invention
The instant original soup mutton that the purpose of this invention is to provide a kind of type of replenishing the calcium.Mutton, sheep after cleaning is assorted slaughtering for its, Yang Naohua, sheep bone and some other seasoning matter are put into pot water and carried out low baking temperature and boil; Carry out also sterilization of vacuum packaging after after boiling a period of time, sheep bone being pulled out the well-done grind into powder again of oven dry baking; After boiling the assorted section of mutton and sheep, carry out vacuum packaging and sterilization; Sheep brain flower stirred boil mutton magma soup after mashed and carry out also sterilization of vacuum packaging.Need only put mutton magma soup and sheep bone powder in the pot boiling water into when people are edible and stir evenly, vacuum-packed mutton is poured in the pot be got final product.This is a kind ofly not to be former soup entirely but to surpass the original soup mutton of former soup, be a kind of can be at the restaurant in or at home or the original soup mutton that all can conveniently enjoy in other occasion; It is a kind of original soup mutton that also has certain calcium supplementing effect.
The technology of the present invention is achieved in that mutton, sheep after cleaning is assorted slaughtering, Yang Naohua, sheep bone and other seasoning matter are put into pot water and carried out low baking temperature and boil; Carry out also sterilization of vacuum packaging after the sheep bone that boils a period of time pulled out the well-done grind into powder again of oven dry baking; Carrying out vacuum packaging and sterilization after mutton that boils and the assorted section of sheep; Sheep brain flower is stirred the mutton magma soup that boils after mashed carry out also sterilization of vacuum packaging; Carry out vacuum packaging and sterilization dipping in the assorted flavoring of mutton and sheep.
Ten several seasoning matter such as the concrete production program of the technology of the present invention is achieved in that mutton, sheep after cleaning is assorted slaughtering, Yang Naohua, sheep bone and Radix Angelicae Sinensis, ginger, the rhizome of davallia, hawthorn, fish, soybean, structure Qi, mushroom, cumin, chrysanthemum, the root of kudzu vine, vinegar divide distinct program, different time to put into to carry out low baking temperature in pot water and boil.After boiling a period of time, sheep bone pulled out dry the well-done back of baking grind into powder in the pot, and powder is carried out the vacuum-packed and sterilization of packed form or other form.Pull out in the pot after the cooling the mutton after boiling, sheep are assorted, be cut into people carry out packed form or other form when eating after needed sheet or strip or the bulk vacuum-packed and sterilization.After the impurity that should pull out is pulled out in the pot, again sheep brain flower and part seasoning matter are stirred mashed back and continue to stop to boil after low baking temperature is brewed into magma soup, carry out the vacuum-packed and sterilization of bottled form or other form when to be cooled again.Number sample flavorings such as dipping in the assorted coriander of mutton, sheep, green pepper is carried out also sterilization of vacuum packaging.
Also can be mixed into mutton concentrated type magma soup to sheep bone last the pouring into of pulverizing in the mutton magma soup, carry out the vacuum-packed and sterilization of bottled form or other form after cooling again.
The technology of the present invention is because adopted sheep bone oven dry baking well-done back grind into powder and added in the mutton soup and the function of seasoning matter such as the rhizome of davallia, matrimony vine, fish, soybean, mushroom, so can make original soup mutton that good effect of supplemented calcium effect is arranged.Because adopted the method for constantly adding to after can blending sheep bone powder and mutton magma soup in the chafing dish, so can make original soup mutton soup meat and fish dishes can keep denseer form always.Because adopted, so can make the mutton soup meat and fish dishes of blending embody the delicious fragrant pure former soup taste characteristics of mutton the well-done back of sheep bone oven dry baking grind into powder method.Carry out the low baking temperature boiling method in the mutton pot water because adopted seasoning matter such as Radix Angelicae Sinensis, ginger, hawthorn are put into,, can also play the effect effect of without smelling of mutton so the original soup mutton prescription is being had under the situation of nourishing function.Because adopted the sheep bone powder, mutton magma soup, the fresh-keeping store method that flavorings such as the assorted and coriander of ripe mutton, sheep, green pepper carry out vacuum-packed sterilization is not the original soup mutton that former soup surpasses former soup again so can make the whole nation and people from all parts of the world conveniently taste orthodox school and what have effect of supplemented calcium.
Four, embodiment explanation
Followingly be described in further detail according to embodiment.
Five, the specific embodiment
Embodiment 1:
Ten several seasoning matter such as mutton, sheep after cleaning is assorted slaughtering, Yang Naohua, sheep bone and Radix Angelicae Sinensis, ginger, the rhizome of davallia, hawthorn, fish, soybean, matrimony vine, mushroom, cumin, chrysanthemum, the root of kudzu vine, vinegar divide distinct program, different time to put into to carry out low baking temperature in pot water and boil; After boiling a period of time, sheep bone pulled out dry the well-done back of baking grind into powder in the pot, and powder is carried out the vacuum-packed and sterilization of packed form or other form; Pull out in the pot after the cooling the mutton after boiling, sheep are assorted, be cut into people carry out packed form or other form when eating after needed sheet or strip or the bulk vacuum-packed and sterilization; After the impurity that should pull out is pulled out in the pot, again sheep brain flower and part seasoning matter are stirred mashed back and continue to stop to boil after low baking temperature is brewed into magma soup, carry out the vacuum-packed and sterilization of bottled form or other form when to be cooled again; Number sample flavorings such as dipping in the assorted coriander of mutton, sheep, green pepper is carried out also sterilization of vacuum packaging.
Need only put mutton magma soup and sheep bone powder in the pot boiling water into when people are edible and stir evenly, vacuum-packed mutton is poured in the pot, flavorings such as coriander, green pepper be adorned dish get final product; And when soup must add on a small quantity in pot, pour into again in the pot after mutton magma soup, sheep bone powder and boiling water blent outside pot, the consumer can continually be enjoyed be not entirely former soup but surpass the original soup mutton of former soup; The sheep bone powder not only has the effect of replenishing the calcium, and can make original soup mutton soup meat and fish dishes occur never diluting light phenomenon, has been maintained the concentration characteristics that best embody former soup mutton.
Embodiment 2:
Also can be mixed into mutton concentrated type magma soup to sheep bone last the pouring into of pulverizing in the mutton magma soup, carry out the vacuum-packed and sterilization of bottled form or other form after cooling again.
People need only put mutton concentrated type magma soup in the pot boiling water into when edible and stir evenly, and vacuum-packed mutton is poured in the pot, and flavorings such as coriander, green pepper dress dish is got final product; And when soup must add on a small quantity in pot, pour into again in the pot after mutton concentrated type magma soup and boiling water blent outside pot, the consumer can continually be enjoyed be not entirely former soup but surpass the original soup mutton of former soup; Mutton concentrated type magma soup not only has the effect of replenishing the calcium, and can make original soup mutton soup meat and fish dishes occur never diluting light phenomenon, has been maintained the concentration characteristics that best embody former soup mutton.
Claims (3)
1, a kind of instant original soup mutton of the type of replenishing the calcium is to carry out also sterilization of vacuum packaging after, Yang Naohua assorted mutton, sheep, sheep bone and other seasoning matter boil processing, it is characterized in that:
Clean mutton, sheep are assorted slaughtering, Yang Naohua, sheep bone and some other seasoning matter are put into pot water and carried out low baking temperature and boil, carry out also sterilization of vacuum packaging after after boiling a period of time, sheep bone being pulled out the well-done grind into powder again of oven dry baking, after boiling the assorted section of mutton and sheep, carry out vacuum packaging and sterilization, sheep brain flower is stirred be brewed into mutton magma soup after mashed and carry out also sterilization of vacuum packaging;
Need only put mutton magma soup and sheep bone powder in the pot boiling water into when people are edible and stir evenly, vacuum-packed mutton is poured in the pot, flavorings such as coriander, green pepper dress dish is got final product, this is a kind ofly not to be former soup entirely but to surpass the original soup mutton of former soup, be a kind of can be at the restaurant in or at home or at the original soup mutton that other occasion all can conveniently be enjoyed, be a kind of original soup mutton that also has certain calcium supplementing effect.
2, the instant original soup mutton of a kind of type of replenishing the calcium according to claim 1, it is characterized in that: the mutton of slaughtering after cleaning, sheep is assorted, sheep brain flower, sheep bone and Radix Angelicae Sinensis, ginger, the rhizome of davallia, fish, soybean, matrimony vine, mushroom, hawthorn, cumin, chrysanthemum, the root of kudzu vine, ten several seasoning matter such as vinegar divide distinct program and different time to put into to carry out low baking temperature in pot water and boil, after boiling a period of time, sheep bone pulled out dry the well-done back of baking grind into powder in the pot, and powder is carried out the vacuum-packed and sterilization of packed form or other form, the mutton that boils, sheep is assorted to be pulled out in the pot after the cooling, be cut into people and carry out the vacuum-packed and sterilization of packed form or other form when eating after needed sheet or strip or the bulk, after the impurity that should pull out is pulled out in the pot, again sheep brain flower and part seasoning matter being stirred mashed back continues to stop to boil after low baking temperature is brewed into magma soup, carry out the vacuum-packed and sterilization of bottled form or other form when to be cooled again, dipping in mutton, the coriander that sheep is assorted, number sample flavorings such as green pepper carry out vacuum packaging and sterilization;
Need only put mutton magma soup and sheep bone powder in the pot boiling water into when people are edible and stir evenly, vacuum-packed mutton is poured in the pot, coriander, flavorings such as green pepper dress dish gets final product, and when soup must add on a small quantity in pot, mutton magma soup, pour in the pot again after sheep bone powder and boiling water are blent outside pot, the consumer can continually be enjoyed be not entirely former soup but surpass the original soup mutton of former soup, the sheep bone powder not only has the effect of replenishing the calcium, and can make original soup mutton soup meat and fish dishes occur never diluting light phenomenon, be maintained the concentration characteristics that best embody former soup mutton.
3, the instant original soup mutton of a kind of type of replenishing the calcium according to claim 1, it is characterized in that: also can be mixed into mutton concentrated type magma soup to sheep bone last the pouring into of pulverizing in the mutton magma soup, carry out the vacuum-packed and sterilization of bottled form or other form after cooling again;
People need only put mutton concentrated type magma soup in the pot boiling water into when edible and stir evenly, vacuum-packed mutton is poured in the pot, coriander, flavorings such as green pepper dress dish gets final product, and when soup must add on a small quantity in pot, pour in the pot again after mutton concentrated type magma soup and boiling water blent outside pot, the consumer can continually be enjoyed be not entirely former soup but surpass the original soup mutton of former soup, mutton concentrated type magma soup not only has the effect of replenishing the calcium, and can make original soup mutton soup meat and fish dishes occur never diluting light phenomenon, be maintained the concentration characteristics that best embody former soup mutton.
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| Application Number | Priority Date | Filing Date | Title |
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| CN200910058671A CN101518344A (en) | 2009-03-23 | 2009-03-23 | Calcium supplement instant original soup mutton |
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| CN200910058671A CN101518344A (en) | 2009-03-23 | 2009-03-23 | Calcium supplement instant original soup mutton |
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| CN101518344A true CN101518344A (en) | 2009-09-02 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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" |
| CN104544327A (en) * | 2014-12-23 | 2015-04-29 | 于振华 | Porphyra-pig bone instant powder manufactured by adopting special technology, as well as preparation method thereof |
| CN104544166A (en) * | 2014-12-23 | 2015-04-29 | 于振华 | Instant powder of sheep bone and porphyra prepared by special process and preparation method of instant powder |
| CN105124621A (en) * | 2015-07-29 | 2015-12-09 | 庞锦霞 | Food helpful for nourishing yin and invigorating kidney and preparation method thereof |
| CN105495495A (en) * | 2015-09-24 | 2016-04-20 | 黄俍傑 | Meat and bone tea beverage |
| CN106136062A (en) * | 2016-06-29 | 2016-11-23 | 赵小雷 | A kind of paste soup mutton face |
-
2009
- 2009-03-23 CN CN200910058671A patent/CN101518344A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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" |
| CN104544327A (en) * | 2014-12-23 | 2015-04-29 | 于振华 | Porphyra-pig bone instant powder manufactured by adopting special technology, as well as preparation method thereof |
| CN104544166A (en) * | 2014-12-23 | 2015-04-29 | 于振华 | Instant powder of sheep bone and porphyra prepared by special process and preparation method of instant powder |
| CN105124621A (en) * | 2015-07-29 | 2015-12-09 | 庞锦霞 | Food helpful for nourishing yin and invigorating kidney and preparation method thereof |
| CN105495495A (en) * | 2015-09-24 | 2016-04-20 | 黄俍傑 | Meat and bone tea beverage |
| CN106136062A (en) * | 2016-06-29 | 2016-11-23 | 赵小雷 | A kind of paste soup mutton face |
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Application publication date: 20090902 |