CN101530223A - A vacuum curing convenient mutton soup material and preparation method thereof - Google Patents
A vacuum curing convenient mutton soup material and preparation method thereof Download PDFInfo
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- CN101530223A CN101530223A CN200910137428A CN200910137428A CN101530223A CN 101530223 A CN101530223 A CN 101530223A CN 200910137428 A CN200910137428 A CN 200910137428A CN 200910137428 A CN200910137428 A CN 200910137428A CN 101530223 A CN101530223 A CN 101530223A
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Abstract
The invention pertains to the convenience food and production field, and is a preparation method of a mutton soup material taking mutton as principal material. The vacuum curing convenient mutton soup material includes mutton parcel, red pepper oil, sheep oil parcel, mutton soup main ingredient parcel, green vegetable parcel and vermicelli parcel, and is prepared by sterilizing and sealing. The inventive mutton soup has advantages that the water is firmly melt to the fat; the soup is in milky white color, fragrant, delicious, non-pungent, no meals, delicious fragrance; meat is tender and lubricated. The invention can be used for both food complement and dietary cure, is a good food for keeping fit and removing disease; at the same time, the present invention also has efficacy of benefit Qi complement deficiency, warm center dissipate cold, and tonify kidney establish Yang.
Description
Technical field:
The invention belongs to a kind of instant food and making field, is to be the preparation method of the mutton soup stock of main material by mutton.
Background technology:
Mutton soup nutritious is a kind of traditional typical local food, having characteristics such as appetizing takes care of health, delicious flavour.Mutton soup is the most famous with the SHANXIAN sheep meat soup.The making of SHANXIAN sheep meat soup uses conventional methods, and is difficult for transportation and preserves, and can only cook for immediate consumption, and family oneself makes, and also is short of on the taste, so limited the development of this food.Be added with sesame oil in the mutton bag of Dan County, sesame oil overrich phenomenon is arranged.The SHANXIAN sheep meat soup exists and places a period of time and just have the existing problem that is settled out in addition.
Summary of the invention:
The present invention proposes a kind of new technical scheme at the problems referred to above.Purpose of the present invention just provides a kind of that can manufacture, long shelf-life, fresh and tender convenience of mouthfeel and concentrates mutton soup stock and preparation method.
Vacuum curing convenient mutton soup material, it comprises mutton bag, hot red pepper oil, Yang Youbao, mutton soup major ingredient bag, green vegetable bun and bean vermicelli bag, makes through the sterilization sealing.
Vacuum curing convenient mutton soup material preparation method of the present invention is as follows:
The preparation method of A, mutton bag:
A, anise, the Radix Astragali, tsaoko, white button, Chinese prickly ash, the river root of Dahurian angelica, fennel seeds, langal, spiceleaf, semen myristicae, He Ren, cloves, cassia bark, dried orange peel, fructus amomi mixed to grind according to the weight ratio of 12:10:7:10:9:9.6:28:15:2:10:18:0.5:21:20:5 make mutton spices.
B, the back leg mutton that trims is cut into the sliced meat of size rule, then water, D sodium iso-vc, salt, nitrite, monosodium glutamate, cooking wine, ethyl maltol, licorice powder, mutton spices, potassium sorbate, capsicum, the sliced mutton that cuts are put into together according to the weight ratio of 15000:10:1200:6:800:135:2:10:335:15:55:20000 and rolled the cooking-pot type de-airing mixer, tumbling 30 minutes.
C, will roll condiment, water, mutton in the cooking-pot type de-airing mixer and together pour into and pickled in the truck 4-12 hours.
D and then condiment, water, mutton all poured in the roaster adopt slow fire boiling 30 minutes (to pick up counting during the water boiling in the roaster); Pull mutton then out, drench goes out moisture and cools off naturally.
E, according to the ripe mutton of the 50g/ bag vacuum-packed inner packing of packing into, put into the autoclaving jar then, autoclaving temperature design temperature is 116 ℃, the 40 minutes time (temperature picks up counting when being raised to 116 ℃).
F, the ripe mutton of high-temperature sterilization is carried out vacuum packaging according to the deal of every bag 50g.
The preparation method of B, hot red pepper oil:
A, the salad oil of 50g is poured into when being heated to 7 one-tenth in the enamelware pot, hot red pepper and low amounts of water are added in the enamelware pot simultaneously.After treating that water has been evaporated, add hot red pepper and low amounts of water once more.10 times so repeatedly.The hot red pepper weight that adds is 35g.
After b, hot red pepper added, oil was cerise.Play oil and the oil filtration is clean then, be cooled to room temperature.
C, hot red pepper oil is packed according to the weight of 2g/ bag.
The preparation method of C, sheep oil bag:
A, salad oil 5g is put into enamelware pot be heated to 7 one-tenth, then the living sheep oil of 100g is put into enamelware pot with slow fire.
B, sheep is fried into coke yellow, when treating the sheep breakdown of oil, adds the green onion 5g that is cut into the 2cm size, the moisture content of green onion plays oil when disappearing (non-foaming in the enamelware pot).
C, anise, the Radix Astragali, tsaoko, white button, river hundred root of Dahurian angelicas, Chinese prickly ash, langal, semen myristicae, cloves, cassia bark, dried orange peel, fructus amomi and spiceleaf pulverized according to the weight ratio of 12:10:7:10:9.6:9:15:10:0.5:21:20:10:2 to be mixed and made into spice stand-by.
Cooling naturally in the bucket of packing into of d, the oil that rises when oily temperature reaches between 100 ℃-150 ℃, adds the proportion relation of 10g spice according to the livings sheep oil of every 1000g, adds the 1g spice that crushes and also seals 30 minutes, sieves filtration with double containment then.
E, the last sesame oil that adds in filtering good sheep oil stir, and the weight ratio of sesame oil and sheep oil is 2:100.
F, the sheep oil that will add sesame oil are packed by the deal of every bag 5g.
The preparation method of D, mutton soup major ingredient bag:
A, salt, monosodium glutamate, specially fresh powder, 1+C, old ginger powder, anise, Chinese prickly ash, long-used soup powder, chickens' extract powder, dried meat floss pulverized according to the weight ratio of 37:20:0.1:0.4:2.5:2.5:2:2.5:3:30 to be mixed and made into the sheep powder stand-by.
B, powder grease, suspension stabilizer, salt, sheep powder, the top described sheep oil that makes, edible glue albumen, glucose, maltodextrin are mixed according to the 20:1:30:15:5:1:4:7 weight ratio.
C, pack according to the deal of every bag 15g.
The preparation method of E, green vegetable bun and bean vermicelli bag:
C, mix according to the weight ratio of 1:1, and pack by the deal of every bag 2g through dehydration chive, caraway.
D, bean vermicelli bag are directly purchased getting final product of Different Weight such as 45g, 55g, 60g.
The mutton soup fat of system of the present invention melts tightly mutually; Soup is white as suckling, and look perfume (or spice) is delicious, and is not hot, meals not, and delicate fragrance is good to eat; Meat is delicate lubricated.But but both also dietotherapies of tonic of the present invention are good the keeping fit disease food good merchantable brands of dispelling; The present invention simultaneously also has beneficial gas qi-restoratives, warming spleen and stomach for dispelling cold, tonifying kidney and strengthening yang, the effect of the strong power of myogenic.
The vacuum stirring effect of pickling makes the delicious meat of meat, and water-retaining property is strong, has strengthened the local flavor of mutton and has improved yield rate, and vacuum can make product fresh-keeping effect in various degree in addition, has improved the speed that flavouring enters meat.The present invention has kept the dense benefit of the deliciousness and the soup of meat in traditional mutton soup; Also utilize the industry of science to distribute the production and processing technology rationally, for the modern life provides nutrition, quick and easy food.
Specific embodiment
The preparation method of A, mutton bag:
A, anise, the Radix Astragali, tsaoko, white button, Chinese prickly ash, the river root of Dahurian angelica, fennel seeds, langal, spiceleaf, semen myristicae, He Ren, cloves, cassia bark, dried orange peel, fructus amomi mixed to grind according to the weight ratio of 12:10:7:10:9:9.6:28:15:2:10:18:0.5:21:20:5 make mutton spices.
B, the back leg mutton that trims is cut into the sliced meat of size rule, then water, D sodium iso-vc, salt, nitrite, monosodium glutamate, cooking wine, ethyl maltol, licorice powder, mutton spices, potassium sorbate, capsicum, the sliced mutton that cuts are put into together according to the weight ratio of 15000:10:1200:6:800:135:2:10:335:15:55:20000 and rolled the cooking-pot type de-airing mixer, tumbling 30 minutes.
C, will roll condiment, water, mutton in the cooking-pot type de-airing mixer and together pour into and pickled in the truck 4-12 hours.
D and then condiment, water, mutton all poured in the roaster adopt slow fire boiling 30 minutes (to pick up counting during the water boiling in the roaster); Pull mutton then out, drench goes out moisture and cools off naturally.
E, according to the ripe mutton of the 50g/ bag vacuum-packed inner packing of packing into, put into the autoclaving jar then, autoclaving temperature design temperature is 116 ℃, the 40 minutes time (temperature picks up counting when being raised to 116 ℃).
F, the ripe mutton of high-temperature sterilization is carried out vacuum packaging according to the deal of every bag 50g.
The preparation method of B, hot red pepper oil:
A, the salad oil of 50g is poured into when being heated to 7 one-tenth in the enamelware pot, hot red pepper and low amounts of water are added in the enamelware pot simultaneously.After treating that water has been evaporated, add hot red pepper and low amounts of water once more.10 times so repeatedly.The hot red pepper weight that adds is 35g.
After b, hot red pepper added, oil was cerise.Play oil and the oil filtration is clean then, be cooled to room temperature.
C, hot red pepper oil is packed according to the weight of 2g/ bag.
The preparation method of C, sheep oil bag:
A, salad oil 5g is put into enamelware pot be heated to 7 one-tenth, then the living sheep oil of 100g is put into enamelware pot with slow fire.
B, sheep is fried into coke yellow, when treating the sheep breakdown of oil, adds the green onion 5g that is cut into the 2cm size, the moisture content of green onion plays oil when disappearing (non-foaming in the enamelware pot).
C, anise, the Radix Astragali, tsaoko, white button, river hundred root of Dahurian angelicas, Chinese prickly ash, langal, semen myristicae, cloves, cassia bark, dried orange peel, fructus amomi and spiceleaf pulverized according to the weight ratio of 12:10:7:10:9.6:9:15:10:0.5:21:20:10:2 to be mixed and made into spice stand-by.
Cooling naturally in the bucket of packing into of c, the oil that rises when oily temperature reaches between 100 ℃-150 ℃, adds the proportion relation of 10g spice according to the livings sheep oil of every 1000g, adds the 1g spice that crushes and also seals 30 minutes, sieves filtration with double containment then.
D, the last sesame oil that adds in filtering good sheep oil stir, and the weight ratio of sesame oil and sheep oil is 2:100.
E, the sheep oil that will add sesame oil are packed by the deal of every bag 5g.
The preparation method of D, mutton soup major ingredient bag:
A, salt, monosodium glutamate, specially fresh powder, 1+C, old ginger powder, anise, Chinese prickly ash, long-used soup powder, chickens' extract powder, dried meat floss pulverized according to the weight ratio of 37:20:0.1:0.4:2.5:2.5:2:2.5:3:30 to be mixed and made into the sheep powder stand-by.
B, powder grease, suspension stabilizer, salt, sheep powder, the top described sheep oil that makes, edible glue albumen, glucose, maltodextrin are mixed according to the 20:1:30:15:5:1:4:7 weight ratio.
E, pack according to the deal of every bag 15g.
The preparation method of E, green vegetable bun and bean vermicelli bag:
A, mix according to the weight ratio of 1:1, and pack by the deal of every bag 2g through dehydration chive, caraway.
B, bean vermicelli bag are directly purchased getting final product of Different Weight such as 45g, 55g, 60g.
The vegetables bag of Yang Youbao, the 2g of the mutton soup major ingredient bag of the mutton bag of 50g, 15g, 5g torn with hot red pepper oil and bean vermicelli together pour in the bowl, after stirring with the 500ml boiling water, being incubated after 3 minutes is edible.Bean vermicelli is selected among 45g, 55g, the 60g all can of deal arbitrarily according to the personal like.
Above-mentioned material package can be added as one feels fit according to individual taste.
Should be noted that at last: above embodiment is only in order to illustrate that technical scheme of the present invention is not intended to limit; Although with reference to preferred embodiment the present invention is had been described in detail, those of ordinary skill in the field are to be understood that: still can make amendment or the part technical characterictic is equal to replacement the specific embodiment of the present invention; And not breaking away from the spirit of technical solution of the present invention, it all should be encompassed in the middle of the technical scheme scope that the present invention asks for protection.
Claims (2)
1, vacuum curing convenient mutton soup material is characterized in that it comprises mutton bag, hot red pepper oil, Yang Youbao, mutton soup major ingredient bag, green vegetable bun and bean vermicelli bag, makes through the sterilization sealing.
2, a kind of preparation method of vacuum curing convenient mutton soup material according to claim 1 is characterized in that the step of this method is as follows:
The preparation method of A, mutton bag:
A, anise, the Radix Astragali, tsaoko, white button, Chinese prickly ash, the river root of Dahurian angelica, fennel seeds, langal, spiceleaf, semen myristicae, He Ren, cloves, cassia bark, dried orange peel, fructus amomi mixed to grind according to the weight ratio of 12:10:7:10:9:9.6:28:15:2:10:18:0.5:21:20:5 make mutton spices
B, the back leg mutton that trims is cut into the sliced meat of size rule, then water, D sodium iso-vc, salt, nitrite, monosodium glutamate, cooking wine, ethyl maltol, licorice powder, mutton spices, potassium sorbate, capsicum, the sliced mutton that cuts are put into together according to the weight ratio of 15000:10:1200:6:800:135:2:10:335:15:55:20000 and rolled the cooking-pot type de-airing mixer, tumbling 30 minutes
C, will roll condiment, water, mutton in the cooking-pot type de-airing mixer and together pour into and pickled in the truck 4-12 hours,
D and then condiment, water, mutton all poured in the roaster adopt slow fire boiling 30 minutes (to pick up counting during the water boiling in the roaster); Pull mutton then out, drench goes out moisture and cools off naturally,
E, according to the ripe mutton of the 50g/ bag vacuum-packed inner packing of packing into, put into the autoclaving jar then, autoclaving temperature design temperature is 116 ℃, the 40 minutes time (temperature picks up counting when being raised to 116 ℃),
F, the ripe mutton of high-temperature sterilization is carried out vacuum packaging according to the deal of every bag 50g;
The preparation method of B, hot red pepper oil:
A, the salad oil of 50g is poured into when being heated to 7 one-tenth in the enamelware pot, hot red pepper and low amounts of water is added in the enamelware pot simultaneously, treat that water has been evaporated after, add hot red pepper and low amounts of water once more, 10 times so repeatedly, the hot red pepper weight of adding is 35g,
After b, hot red pepper added, oil was cerise, played oil and the oil filtration is clean then, was cooled to room temperature,
C, hot red pepper oil is packed according to the weight of 2g/ bag;
The preparation method of C, sheep oil bag:
A, salad oil 5g put into enamelware pot be heated to 7 one-tenth, then the living sheep oil of 100g is put into enamelware pot with slow fire,
B, sheep is fried into coke yellow, when treating the sheep breakdown of oil, adds the green onion 5g that is cut into the 2cm size, the moisture content of green onion plays oil when disappearing (non-foaming in the enamelware pot),
C, anise, the Radix Astragali, tsaoko, white button, river hundred root of Dahurian angelicas, Chinese prickly ash, langal, semen myristicae, cloves, cassia bark, dried orange peel, fructus amomi and spiceleaf pulverized according to the weight ratio of 12:10:7:10:9.6:9:15:10:0.5:21:20:10:2 to be mixed and made into spice stand-by,
Cooling naturally in the bucket of packing into of d, the oil that rises when oily temperature reaches between 100 ℃-150 ℃, adds the proportion relation of 10g spice according to the livings sheep oil of every 1000g, adds the 1g spice that crushes and also seals 30 minutes, sieves filtration with double containment then,
E, the last sesame oil that adds in filtering good sheep oil stir, and the weight ratio of sesame oil and sheep oil is 2:100,
F, the sheep oil that will add sesame oil are packed by the deal of every bag 5g;
The preparation method of D, mutton soup major ingredient bag:
A, salt, monosodium glutamate, specially fresh powder, 1+C, old ginger powder, anise, Chinese prickly ash, long-used soup powder, chickens' extract powder, dried meat floss pulverized according to the weight ratio of 37:20:0.1:0.4:2.5:2.5:2:2.5:3:30 to be mixed and made into the sheep powder stand-by,
B, powder grease, suspension stabilizer, salt, sheep powder, the top described sheep oil that makes, edible glue albumen, glucose, maltodextrin are mixed according to the 20:1:30:15:5:1:4:7 weight ratio,
C, pack according to the deal of every bag 15g;
The preparation method of E, green vegetable bun and bean vermicelli bag:
A, mix according to the weight ratio of 1:1, and pack by the deal of every bag 2g through dehydration chive, caraway,
B, bean vermicelli bag are directly purchased getting final product of Different Weight such as 45g, 55g, 60g.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101940305A (en) * | 2010-09-06 | 2011-01-12 | 周海 | Nutritious fast food potted soup |
| CN102860541A (en) * | 2012-09-07 | 2013-01-09 | 窦桂明 | Method for preparing mutton soup without mutton smells and fishy smells |
| CN103876205A (en) * | 2012-12-19 | 2014-06-25 | 山东凯铭实业有限公司 | Preparation method for instant mutton soup |
| CN104012990A (en) * | 2014-03-14 | 2014-09-03 | 邹光旭 | Hot-season mutton healthcare tonifying food |
| CN104026421A (en) * | 2013-12-17 | 2014-09-10 | 刘振海 | Mechanical production method of Chinese cuisine |
| CN104187479A (en) * | 2014-09-03 | 2014-12-10 | 刘振海 | Cooking method for deep-frozen pot-cooked dish |
| CN105266040A (en) * | 2015-10-13 | 2016-01-27 | 习水县马临肉制品加工厂 | Red-hotpot mutton made of Qianbei-Ma Goat and preparation method thereof |
| CN105310042A (en) * | 2015-11-20 | 2016-02-10 | 安徽省宏亮食品有限公司 | Fresh mutton soup with spleen and stomach strengthening effect and preparation method thereof |
| CN106136089A (en) * | 2016-06-28 | 2016-11-23 | 杨涎 | A kind of long shelf-life without smelling of mutton mutton powder and preparation method thereof |
| CN106174374A (en) * | 2016-06-27 | 2016-12-07 | 马傲 | A kind of formula of flavouring agent and preparation method thereof |
| CN109380698A (en) * | 2017-08-04 | 2019-02-26 | 津古北(天津)餐饮管理有限责任公司 | Sheep soup formula of special material |
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2009
- 2009-04-20 CN CN200910137428A patent/CN101530223A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101940305A (en) * | 2010-09-06 | 2011-01-12 | 周海 | Nutritious fast food potted soup |
| CN102860541A (en) * | 2012-09-07 | 2013-01-09 | 窦桂明 | Method for preparing mutton soup without mutton smells and fishy smells |
| CN102860541B (en) * | 2012-09-07 | 2016-01-13 | 窦桂明 | A kind of nothing is had a strong smell, without the preparation method of fishy smell mutton soup |
| CN103876205A (en) * | 2012-12-19 | 2014-06-25 | 山东凯铭实业有限公司 | Preparation method for instant mutton soup |
| CN104026421A (en) * | 2013-12-17 | 2014-09-10 | 刘振海 | Mechanical production method of Chinese cuisine |
| CN104012990A (en) * | 2014-03-14 | 2014-09-03 | 邹光旭 | Hot-season mutton healthcare tonifying food |
| CN104187479A (en) * | 2014-09-03 | 2014-12-10 | 刘振海 | Cooking method for deep-frozen pot-cooked dish |
| CN105266040A (en) * | 2015-10-13 | 2016-01-27 | 习水县马临肉制品加工厂 | Red-hotpot mutton made of Qianbei-Ma Goat and preparation method thereof |
| CN105310042A (en) * | 2015-11-20 | 2016-02-10 | 安徽省宏亮食品有限公司 | Fresh mutton soup with spleen and stomach strengthening effect and preparation method thereof |
| CN106174374A (en) * | 2016-06-27 | 2016-12-07 | 马傲 | A kind of formula of flavouring agent and preparation method thereof |
| CN106136089A (en) * | 2016-06-28 | 2016-11-23 | 杨涎 | A kind of long shelf-life without smelling of mutton mutton powder and preparation method thereof |
| CN109380698A (en) * | 2017-08-04 | 2019-02-26 | 津古北(天津)餐饮管理有限责任公司 | Sheep soup formula of special material |
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Open date: 20090916 |