CN101647586A

CN101647586A - Method for making mutton soup

Info

Publication number: CN101647586A
Application number: CN200910074990A
Authority: CN
Inventors: 崔保国; 陈联平
Original assignee: Shanxi Baishite Food Co Ltd
Current assignee: Shanxi Baishite Food Co Ltd
Priority date: 2009-07-21
Filing date: 2009-07-21
Publication date: 2010-02-17

Abstract

The invention discloses a method for making mutton soup, comprising the following steps: cleaning muttons, dicing or cutting into shreds, pickling and removing fishiness, packaging in vacuum and sterilizing; cleaning carrots, dicing or cutting into shreds, packaging in vacuum and sterilizing; cleaning silk noodles, packaging in vacuum and sterilizing; charging nitrogen into cooked seasoning juiceto package and sterilizing; and packaging each small package big into one big package bag, and sealing to obtain a finished product. The invention organically combines the prior dining technology withthe food engineering technology based on the dining Changzhi mutton soup; and the product does not contain any chemical additive and preservative through industrial production and can be kept for oneyear at the constant temperature. The nourishment and the delicious taste of the Changzhi mutton soup itself can not be lost, and the made is instantly eaten, and is fresh and sanitary.

Description

A kind of preparation method of mutton soup

Technical field

The present invention relates to the meat processing technique field, be meant especially have fresh-keeping, delicious, nutrition, the preparation method of the mutton soup of instant edible.

Background technology

Mutton is one of meat product of mainly consuming of China consumer, the favor that mutton is low with its protein content height, fat content, delicious flavour etc. is subjected to mass consumption person.The Changzhi mutton soup is the local famous-eat of Changzhi, on sale in more local restaurants, but lack of standardization because of making, taste difference big, sanitary condition there is not reasons such as assurance, and local famous-eat is affected, edible simultaneously limitation is also very big, brings very big inconvenience for some consumers.

Summary of the invention

The preparation method that the purpose of this invention is to provide mutton soup, this method is fresh-keeping, delicious, the characteristics of nutrition, instant edible.

The preparation method of mutton soup may further comprise the steps:

(1) mutton is cleaned, is cut into fourth or silk, pickle raw meat with the pickling liquid that pepper part of the vinegar of the cooking wine of 40-60%, 35-55% and 3-5% is made into, the control water temperature is at 75-85 ℃, normal pressure poach 30-40 minute, and the cooling final vacuum is packed, is sterilized naturally;

The pickling liquid raw material weight is than preferred: 50% cooking wine, 45% vinegar and pepper part of 5%;

(2) fourth or silk are cleaned, are cut into to the carrot of mutton weight 40-50%, vacuum-packed, sterilization;

(3) bean vermicelli of mutton weight 80-100% is cleaned vacuum-packed, sterilization;

(4) cook baste 4-5 part edible oil is heated to 120 ℃, put into green onion silk 7-8 part, 1 part at garlic end, ginger splices 2-3 part, white pepper 2-2.5 part, sheep bone cream 5-6 part, mature vinegar 6-8 part, dark soy sauce 2-2.5 part, salt 6-7 part, monosodium glutamate 3-4 part, white granulated sugar 3-3.5 part, water 52-55 part, cook and fry after two minutes, naturally cooling becomes pouch, sterilization by mutton weight 150-200% nitrogen-filled packaging;

The parts by weight of raw materials of cooking baste is preferred: 5 parts of edible oils, put into 1 part at 7 parts of green onion silks, garlic end, 3 parts of ginger splices, 2 parts of white peppers, 6 parts of sheep bone cream, 6 parts in mature vinegar, 2 parts of dark soy sauces, 6.5 parts of salt, 3 parts of monosodium glutamates, 3.5 parts of white granulated sugars, 55 parts in water;

1 part of mutton packaging bag that (5) will make, the packaging bag of 1 portion of carrot, 1 part of bean vermicelli packaging bag and 1 part of baste packaging bag are packed into and are sealed in 1 big packaging bag, make product.

When edible mutton bag, carrot bag, bean vermicelli bag and baste bag torn and pour in the container, pour boiling water on the container cover, after three minutes with regard to edible.

The present invention organically combines prior restaurant technology and Food Engineering Development based on food and drink Changzhi mutton soup, and through suitability for industrialized production, product does not contain any chemical addition agent and anticorrisive agent, 1 year following shelf-life of normal temperature.The nutrition, the delicious food that had both guaranteed Changzhi mutton soup itself do not run off, instant again, fresh-keeping, health.

The specific embodiment

Embodiment 1

Select 10 kilograms of new fresh muttons, clean, be cut into shredded meat, the pickling liquid that the cooking wine with 50%, 45% vinegar and pepper part of 5% are made into is pickled raw meat, and the control water temperature is at 75 ℃, and poach is 40 minutes under the normal pressure, naturally the cooling back vacuum-packed by every bag 100 gram, sterilize.Silk is cleaned, is cut into to carrot, by every bag 40 vacuum-packed, the sterilization of gram.Bean vermicelli is cleaned, by every bag 100 vacuum-packed, the sterilization of gram.1 kilogram of edible oil is heated to 120 ℃, put into 1.5 kilograms of green onion silks, 0.2 kilogram at garlic end, 0.5 kilogram of ginger splices, 0.5 kilogram of white pepper, 1 kilogram of sheep bone cream, 1.5 kilograms in mature vinegar, 0.5 kilogram of dark soy sauce, 1.2 kilograms of salt, 0.6 kilogram of monosodium glutamate, 0.6 kilogram of white granulated sugar, 11 kilograms in water, cook and fry after two minutes, naturally cooling becomes pouch, sterilization by every bag 200 gram nitrogen-filled packaging.The 1 part of mutton packaging bag that makes, the packaging bag of 1 portion of carrot, 1 part of bean vermicelli packaging bag and 1 part of baste packaging bag packed into seal in 1 big packaging bag, make product.

Embodiment 2

Select 10 kilograms of new fresh muttons, clean, be cut into shredded meat, the pickling liquid that the cooking wine with 60%, 37% vinegar and pepper part of 3% are made into is pickled raw meat, and the control water temperature is at 85 ℃, and poach is 30 minutes under the normal pressure, naturally the cooling back vacuum-packed by every bag 80 gram, sterilize.Silk is cleaned, is cut into to carrot, by every bag 40 vacuum-packed, the sterilization of gram.Bean vermicelli is cleaned, by every bag 65 vacuum-packed, the sterilization of gram.1 kilogram of edible oil is heated to 120 ℃, put into 1.4 kilograms of green onion silks, 0.2 kilogram at garlic end, 0.6 kilogram of ginger splices, 0.4 kilogram of white pepper, 1.2 kilograms of sheep bone cream, 1.2 kilograms in mature vinegar, 0.4 kilogram of dark soy sauce, 1.3 kilograms of salt, 0.6 kilogram of monosodium glutamate, 0.7 kilogram of white granulated sugar, 11 kilograms in water, cook and fry after two minutes, naturally cooling becomes pouch, sterilization by every bag 120 gram nitrogen-filled packaging.The 1 part of mutton packaging bag that makes, the packaging bag of 1 portion of carrot, 1 part of bean vermicelli packaging bag and 1 part of baste packaging bag packed into seal in 1 big packaging bag, make product.

Embodiment 3

Select 10 kilograms of new fresh muttons, clean, be cut into shredded meat, the pickling liquid that the cooking wine with 40%, 55% vinegar and pepper part of 5% are made into is pickled raw meat, and the control water temperature is at 82 ℃, and poach is 35 minutes under the normal pressure, naturally the cooling back vacuum-packed by every bag 100 gram, sterilize.Silk is cleaned, is cut into to carrot, by every bag 45 vacuum-packed, the sterilization of gram.Bean vermicelli is cleaned, by every bag 90 vacuum-packed, the sterilization of gram.1 kilogram of edible oil is heated to 120 ℃, put into 1.6 kilograms of green onion silks, 0.2 kilogram at garlic end, 0.6 kilogram of ginger splices, 0.5 kilogram of white pepper, 1.2 kilograms of sheep bone cream, 1.6 kilograms in mature vinegar, 0.5 kilogram of dark soy sauce, 1.4 kilograms of salt, 0.8 kilogram of monosodium glutamate, 0.7 kilogram of white granulated sugar, 10.4 kilograms in water, cook and fry after two minutes, naturally cooling becomes pouch, sterilization by every bag 160 gram nitrogen-filled packaging.The 1 part of mutton packaging bag that makes, the packaging bag of 1 portion of carrot, 1 part of bean vermicelli packaging bag and 1 part of baste packaging bag packed into seal in 1 big packaging bag, make product.

Embodiment 4

Select 10 kilograms of new fresh muttons, clean, be cut into shredded meat, the pickling liquid that the cooking wine with 53%, 43% vinegar and pepper part of 4% are made into is pickled raw meat, and the control water temperature is at 78 ℃, and poach is 40 minutes under the normal pressure, naturally the cooling back vacuum-packed by every bag 100 gram, sterilize.Silk is cleaned, is cut into to carrot, by every bag 50 vacuum-packed, the sterilization of gram.Bean vermicelli is cleaned, by every bag 90 vacuum-packed, the sterilization of gram.0.8 kilogram of edible oil is heated to 120 ℃, put into 1.4 kilograms of green onion silks, 0.2 kilogram at garlic end, 0.4 kilogram of ginger splices, 0.4 kilogram of white pepper, 1 kilogram of sheep bone cream, 1.4 kilograms in mature vinegar, 0.4 kilogram of dark soy sauce, 1.2 kilograms of salt, 0.6 kilogram of monosodium glutamate, 0.6 kilogram of white granulated sugar, 10.6 kilograms in water, cook and fry after two minutes, naturally cooling becomes pouch, sterilization by every bag 180 gram nitrogen-filled packaging.The 1 part of mutton packaging bag that makes, the packaging bag of 1 portion of carrot, 1 part of bean vermicelli packaging bag and 1 part of baste packaging bag packed into seal in 1 big packaging bag, make product.

Claims

1, a kind of preparation method of mutton soup may further comprise the steps:

(1) mutton is cleaned, is cut into fourth or silk, pickle raw meat with the pickling liquid that pepper part of the vinegar of the cooking wine of 40%-60%, 35%-55% and 3%-5% is made into, the control water temperature is at 75-85 ℃, normal pressure poach 30-40 minute, and the cooling final vacuum is packed, is sterilized naturally;

(2) fourth or silk are cleaned, are cut into to the carrot of mutton weight 40%-50%, vacuum-packed, sterilization;

(3) bean vermicelli of mutton weight 80%-100% is cleaned vacuum-packed, sterilization;

(4) cook baste 4-5 part edible oil is heated to 120 ℃, put into green onion silk 7-8 part, 1 part at garlic end, ginger splices 2-3 part, white pepper 2-2.5 part, sheep bone cream 5-6 part, mature vinegar 6-8 part, dark soy sauce 2-2.5 part, salt 6-7 part, monosodium glutamate 3-4 part, white granulated sugar 3-3.5 part, water 52-55 part, cook and fry after two minutes, naturally cooling becomes pouch, sterilization by mutton weight 150%-200% nitrogen-filled packaging;

2, the preparation method of the described mutton soup of claim 1 is characterized in that, the pickling liquid parts by weight of raw materials is: 50% cooking wine, 45% vinegar and pepper part of 5%.

3, the preparation method of the described mutton soup of claim 1, it is characterized in that the parts by weight of raw materials of cooking baste is: 5 parts of edible oils, put into 1 part at 7 parts of green onion silks, garlic end, 3 parts of ginger splices, 2 parts of white peppers, 6 parts of sheep bone cream, 6 parts in mature vinegar, 2 parts of dark soy sauces, 6.5 parts of salt, 3 parts of monosodium glutamates, 3.5 parts of white granulated sugars, 55 parts in water.