CN101695385B - Convenient whole sheep entrails - Google Patents
Convenient whole sheep entrails Download PDFInfo
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- CN101695385B CN101695385B CN2009102099097A CN200910209909A CN101695385B CN 101695385 B CN101695385 B CN 101695385B CN 2009102099097 A CN2009102099097 A CN 2009102099097A CN 200910209909 A CN200910209909 A CN 200910209909A CN 101695385 B CN101695385 B CN 101695385B
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Abstract
The invention relates to convenient whole sheep entrails which comprise a whole sheep entrails bag. The whole sheep entrails bag is filled with cooked products of a sheep's head, hoofs, tongues, tripes, livers, kidneys, lungs, hearts and intestines and comprises the following production steps: A. respectively producing sheep's head slices, hoof slices, sheep tongue slices, stomach slices, mashed liver balls, kidney slices, lung slices, heart slices and intestine loops after pretreating the sheep's head, the hoofs, the tripes, the livers, the kidneys, the lungs, the hearts and the intestines; B. flavoring and finely cooking the sheep's head slices, the hoof slices, the sheep tongue slices, the stomach slices, the kidney slices, the lung slices, the heart slices and the intestine loops respectively and separately; C. uniformly metering the sheep's head slices, the hoof slices, the sheep tongue slices, the stomach slices, the kidney slices, the lung slices, the heart slices and the intestine loops which are flavored and finely cooked in the step B and the mashed liver balls obtained in the step A and respectively filling into a steaming bag; D. vacuum-pumping and sealing by the conventional method; and E. sterilizing at the temperature of 121 DEG C for 30 to 40 minutes and cooling to the normal temperature by backpressure. The convenient whole sheep entrails have a shelf life of more than 180 days, are freely eaten and keep the flavor and the taste of the traditional sheep entrails.
Description
Technical field the present invention relates to a kind of instant food, particularly relates to a kind of convenient whole sheep entrails.
The background technology cooked chopped entrails of sheep is to spread a kind of home built folk snack in northwest minority areas, is commonly called as " full sheep soup ", and long history is arranged.It is by the sheepshead that boils, hoof, tripe, liver, kidney, lung, the heart and intestines, adds that mutton entrails soup and flavouring are refining to form.Its choice materials, technology are unique, perfect in workmanship, crisp tender delicious, soft mashed good to eat, and contain the various nutrient elements of needed by human body, receive liking of people of all nationalities deeply.From ancient times to the present, cooked chopped entrails of sheep be always in the restaurant, the snack food of local on-the-spot manual modulation such as refreshment stand, want to taste cooked chopped entrails of sheep, the eater generally will arrive the scene, restaurant, inconvenience is carried, difficult storage receives the restriction of the time and space.Know according to the applicant, up to now, the storage that also is not easy to carry, the convenient whole sheep entrails the same as instant noodles comes out, and with regard to the method for convenient whole sheep entrails suitability for industrialized production, also do not see relevant report in other words.
The technical problem that summary of the invention the present invention will solve is: provide a kind of being convenient to preserve, carry and transport, mouthfeel is good, the convenient whole sheep entrails of instant, long shelf-life, safety and sanitation.
It is following that the present invention solves the problems of the technologies described above the technical scheme of being taked:
A kind of convenient whole sheep entrails comprises the whole sheep entrails bag, and the whole sheep entrails packing has the cooked of sheepshead, hoof, tripe, liver, kidney, lung, the heart and intestines; The making step of whole sheep entrails bag is:
A, preliminary treatment: with making sheepshead sheet, hoof bar, Yangshe's sheet, stomach sheet, Liver paste ball, kidney sheet, lung sheet, heart sheet, intestines circle respectively after sheepshead and hoof, tripe, liver, kidney, lung, the heart and the intestines preliminary treatment;
B, go into monosodium glutamate and boil: sheepshead sheet, hoof bar, Yangshe's sheet, stomach sheet, kidney sheet, lung sheet, heart sheet and intestines circle are gone into monosodium glutamate respectively separately boil;
C, metering pack: step B is gone into sheepshead sheet, hoof bar, Yangshe's sheet, stomach sheet, kidney sheet, lung sheet, heart sheet and intestines circle after monosodium glutamate boils; And the Liver paste ball that obtains of steps A; The metering uniform distribution retort pouch of packing into makes can both pack in each bag sheepshead sheet, hoof bar, Yangshe's sheet, stomach sheet, kidney sheet, lung sheet, heart sheet, intestines circle and Liver paste ball;
D, vacuum seal: by existing conventional method vacuum-pumping and sealing;
E, high-temperature sterilization: under 121 ℃ of temperature, sterilized 30～40 minutes, back-pressure is cooled to normal temperature and obtains the whole sheep entrails bag after observe check again.
The preliminary treatment of above-mentioned steps A is to select after qualified the butchering of quarantine a complete set of sheep of sheep to mix to give preliminary treatment respectively, and method is following:
A.1 sheepshead and hoof clean clean it up with sheepshead, sheep hoof depilation, and per 100 kilograms of sheepsheads, that sheep hoof is equipped with condiment is following: refined salt 2500～3000g; Cassia bark 130～160g, cloves 130～170g, fructus amomi 100～130g; Chinese prickly ash 400～450g, tsaoko 130～180g, ginger peel 180～210g; With cassia bark, cloves, fructus amomi, Chinese prickly ash, tsaoko and the ginger peel gauze bag of packing into, make flavor pack; Sheepshead, sheep hoof, refined salt and flavor pack input are equipped with the jacketed pan of cold water, and the water yield is flooded the sheepshead sheep hoof; Jacketed pan is warming up to boiling point, removes the floating foam that watery blood forms, boiled 60～90 minutes, a meat, the tendons of beef, mutton or pork are torn to get off to be advisable from bone, pull out and drain, a meat, the tendons of beef, mutton or pork are separated from bone with hand at 100～110 ℃; A meat cut into 0.5cm is thick, the square sheet of 1.5～2cm, the tendons of beef, mutton or pork cut into that 0.5cm is square, the 3cm strip, and Yangshe cuts into that 0.5cm is thick, the square sheet of 1.5cm is subsequent use;
A.2 the sheep stomach is the sheep tripe, and it is that 65～75 ℃, weight percent concentration are that 8～11% sodium hydrate aqueous solutions soak taking-up in 20～30 seconds that the sheep stomach that clear water is scrubbed is put into temperature, rubs the film that goes in the sheep stomach with the hands; Rinse well then and soak taking-up in 25～35 minutes with circulating water again to remove peculiar smell with refined salt and vinegar rubbing; Put into weight percent concentration and be 0.1% acetic acid or aqueous hydrochloric acid solution and 10～20 minutes, scrub one time with clear water again; Boiled 8～13 minutes through boiling water, pull out and drain, be cut into cutting machine that 0.5cm is wide, the 3cm strip; Go into Fryer explode into light yellow, with subsequent use after the centrifuge oil removing; The refined salt consumption is a sheep stomach weight 1.5～2%, and vinegar is a sheep stomach weight 2～3%,
A.3 sheep kidney; The sheep kidney of removing tunica albuginea, oily muscle and urinary catheter and clean up is put into jacketed pan, be placed with in the jacketed pan and boil the identical flavor pack of sheepshead, hoof batching, boil after 55～65 minutes through boiling and pull draining out; Cut into 0.3 cm thick, the square sheet in 1.5 centimetres of left and right sides is subsequent use;
A.4 the sheep heart with removing manadesma and fat and the sheep heart that the hemostasis dirt cleans up being put into jacketed pan, boils to boil and after not having watery blood, pulled draining out in 8～15 minutes; Vertically be cut into about 0.3 cm thick; 1.5 the sheet that centimetre left and right sides is square, go into Fryer explode into light yellow, with subsequent use after the centrifuge oil removing;
A.5 sheep intestines are put into jacketed pan after the sheep intestines are cleaned up according to the method for cleaning the sheep stomach, are placed with in the jacketed pan and boil sheepshead, flavor pack that the hoof batching is identical, boil after 55～65 minutes through boiling and pull draining out, cut into the long section about 10 centimetres; Fat cuts into 0.6 centimetre of round in roller mill squeezes out intestines; Go into Fryer explode into light yellow, with subsequent use after the centrifuge oil removing;
A.6 sheep lung; The sheep lung that cleans up is gone into jacketed pan; Be placed with in the jacketed pan and boil the identical flavor pack of sheepshead, hoof batching, boil to boil and after not having watery blood, pulled draining out in 8～15 minutes, cut written treaty 0.3 cm thick; 1.5 the sheet that centimetre left and right sides is square is discharged dirt and is cleaned up subsequent use through the roller mill extruding;
A.7 sheep liver cuts into flushing once more after the bulk with the sheep liver that cleans up, and drains away the water and adds 5～8% sheep tail, goes into meat grinder and processes Liver paste; In 100 portions of Liver paste, add 1～1.5 part in 18～30 parts of starch, 3～4 parts of refined salt, white sugar 3～4,0.6～0.8 part of white pepper powder, 0.3～0.5 part in ginger powder, 0.7～1 part of zanthoxylum powder, 0.8～1.1 part in green onion powder and sesame oil; Going into mixer stirs; Through the pellet processing machine pill; Hang paste through hanging the paste machine with cornstarch; Going into Fryer, to process the Liver paste ball subsequent use.
Above-mentioned steps B goes into the method that monosodium glutamate boils:
With sheepshead sheet/hoof bar/Yangshe's sheet/stomach sheet/kidney sheet/heart sheet/intestines circle/lung sheet that steps A makes, multiple separately title is got the raw materials ready, and is following by the assorted major ingredient preparation of 100 kilograms of sheep condiment: refined salt 3300～3600g; Cassia bark 160～200g, cloves 160～200g, fructus amomi 190～220g; Chinese prickly ash 550～650g; Tsaoko 180～220g, ginger peel 240～280g, monosodium glutamate 230～260g;
With cassia bark, cloves, fructus amomi, Chinese prickly ash, tsaoko and the ginger peel gauze bag of packing into, make flavor pack; Sheepshead sheet/hoof bar/Yangshe/stomach sheet/kidney sheet/heart sheet/intestines circle/lung sheet is inserted the jacketed pan that cold water is housed respectively separately, and jacketed pan is put into refined salt, monosodium glutamate and flavor pack, and the water surface floods the assorted goods of sheep; Be warming up to 95～100 ℃ boil 30～45 minutes tasty, to medium well, pull out and drain, sabot is cooled to normal temperature separately respectively.
The specification of step C metering pack is divided into:
C.1 convenience type: the assorted weight of sheep is 100g in the retort pouch bag, after step D and step e, makes convenience type whole sheep entrails bag; Convenience type whole sheep entrails bag is used for type whole sheep entrails easy to make.
C.2 popular: the assorted weight of sheep is 500g or 750g or 1000g in the retort pouch bag, after step D and step e, makes popular whole sheep entrails bag; Popular whole sheep entrails bag is used to make popular whole sheep entrails.
The convenience type whole sheep entrails also comprises the compound seasoning bag of liquid, vegetables bag and solid seasoning bag; The compound seasoning packing of liquid has shrimp-roe soy sauce, garlic oil and aromatic vinegar, and the vegetables packing has garlic bolt, caraway, bean powder and garlic in syrup, and solid seasoning packing has salt, pepper powder and monosodium glutamate.
The making step of the compound seasoning bag of liquid is: blend into baste by following percentage by weight: shrimp-roe soy sauce 8～15%, and river soy sauce 4～10%, surplus is an aromatic vinegar; Pour into 15～20 milliliters with bottle placer to the special-purpose bag of food, heat sealing gets the compound seasoning bag of liquid.
The making step of vegetables bags is: vacuumize the garlic in syrup of packing with packing machine to the special-purpose packed 0.3～0.5g of the going into dehydration of food garlic bolt and caraway, 10～15g bean powder and one, heat sealing, vegetables are wrapped.
The making step of solid seasoning bag is: to the special-purpose packed 5～10g of the going into high-quality refined salt of food, 0.6～0.8g white pepper powder and 0.2～0.4g monosodium glutamate, heat sealing gets solid seasoning bag with packing machine.
In order to satisfy hobby pungent consumer's eating requirements, the convenience type whole sheep entrails also comprises the bold and resolute son bag of oil; The making step of the bold and resolute son bag of oil is:
10～15 parts of 5～10 parts of high quality white sesames that 75～90 parts of high-quality river chilli powders, warm fire fries and zanthoxylum powders are housed in the container; Stir, 40～50 parts of sheep tail oils are heated to be cooled to 85～90 ℃ after 120～130 ℃ and to pour in the container, and the limit is fallen oily limit and stirred fast, is cooled to normal temperature; Being blended into sesame oil again stirs for 10～20 parts and makes oily bold and resolute son; With packing machine to the special-purpose packed bold and resolute sub-heat sealing of 5～8g oil of going into of food, oily bold and resolute son bag.
The present invention also comprises:
The assembly packaging of step F, popular whole sheep entrails and convenience type whole sheep entrails:
F.1, convenience type whole sheep entrails: with the bold and resolute son bag of convenience type whole sheep entrails bag, the compound seasoning bag of liquid, vegetables bag, solid seasoning bag and oil; The special-purpose bowl of the degradable convenience of outer packaging bag or environment protection type disposable of after the sterilization of tunnel type sterilizer, packing into seals.
F.2, popular whole sheep entrails:, seal with the popular whole sheep entrails bag outer packaging bag of after tunnel type sterilizer sterilization, packing into.
Eating method of the present invention:
1, popular style mainly is applicable to family, organ dining room and restaurant, and its price is lower; When edible, taste that can be as required, cold and dressed with sauce or stew into mutton entrails soup with flavouring voluntarily.
2, it is edible that convenience type is mainly used in individual, journey etc.; When edible, open popular retort pouch and provide assorted the putting into of sheep in the bag for oneself container or convenient special-purpose bowl, the bean powder with the vegetables bag adds simultaneously; Pour certain amount of boiling water into and add a cover stewing or get angry and boil 3～5 minutes, then pour out the boiling water in the container; Add dehydration garlic bolt and the bold and resolute son bag of caraway, solid seasoning bag and oil in the compound seasoning bag of liquid, the vegetables bag, add certain amount of boiling water again and add a cover and boil in a covered pot over a slow fire or get angry and boil 3～5 minutes, can make one bowl of tasty, nutritious convenient whole sheep entrails soup.According to edible needs, join the garlic in syrup that vacuumizes packing in the food vegetables bag.
Through detecting, the shelf-life of the present invention, convenient for storing ate freely, wants just to eat and eats, and maintains the sense of taste and the mouthfeel of traditional cooked chopped entrails of sheep, for the consumer provides a kind of brand-new instant food, satisfies consumer's edible needs more than 180 days.
Specific embodiment embodiment 1
The steps A preliminary treatment:
Selection a complete set of sheep of sheep after qualified the butchering of quarantine is mixed and gives preliminary treatment as follows respectively:
A.1 sheepshead and hoof by the proportioning of a sheepshead and four hoof (i.e. head and the hoof of a sheep), clean clean it up with sheepshead, sheep hoof depilation, take by weighing 100 kilograms; Outfit condiment is following: refined salt 2500g, cassia bark 160g, cloves 150g, fructus amomi 110g; Chinese prickly ash 450g, tsaoko 150g, ginger peel 180g; With cassia bark, cloves, fructus amomi, Chinese prickly ash, tsaoko and the ginger peel gauze bag of packing into, make flavor pack; Sheepshead, sheep hoof, refined salt and flavor pack input are equipped with the jacketed pan of cold water, and the water yield is flooded the sheepshead sheep hoof; Jacketed pan is warming up to boiling point, removes the floating foam that watery blood forms, boiled 70 minutes, a meat, the tendons of beef, mutton or pork are torn to get off to be advisable from bone, pull out and drain, a meat, the tendons of beef, mutton or pork are separated from bone with hand at 110 ℃; A meat cut into 0.5cm is thick, the square sheet of 1.5～2cm, the tendons of beef, mutton or pork cut into that 0.5cm is square, the 3cm strip, and Yangshe cuts into that 0.5cm is thick, the square sheet of 1.5cm is subsequent use;
A.2 it is that 65 ℃, weight percent concentration are that 8% sodium hydrate aqueous solution soaks taking-up in 30 seconds that sheep stomach, the sheep stomach that clear water is scrubbed are put into temperature, rubs the film that goes in the sheep stomach with the hands; Rinse then vinegar rubbing with the refined salt of sheep stomach weight 1.5% and sheep stomach weight 3% well to remove peculiar smell, soak with circulating water again and took out in 30 minutes; Put into weight percent concentration and be 0.1% aqueous acetic acid and 20 minutes, scrub one time with clear water again; Boiled 13 minutes through boiling water, pull out and drain, be cut into cutting machine that 0.5cm is wide, the 3cm strip; Go into Fryer explode into light yellow, with subsequent use after the centrifuge oil removing;
A.3 sheep kidney; 100 kilograms of sheep kidneys removing tunica albuginea, oily muscle and urinary catheter and clean up are put into jacketed pan, be placed with in the jacketed pan and boil the identical flavor pack of sheepshead, hoof batching, boil after 55 minutes through boiling and pull draining out; Cut into 0.3 cm thick, the square sheet in 1.5 centimetres of left and right sides is subsequent use;
A.4 the sheep heart with removing manadesma and fat and the sheep heart that the hemostasis dirt cleans up being put into jacketed pan, boils to boil and after not having watery blood, pulled draining out in 15 minutes; Vertically be cut into about 0.3 cm thick; 1.5 the sheet that centimetre left and right sides is square, go into Fryer explode into light yellow, with subsequent use after the centrifuge oil removing;
A.5 sheep intestines take by weighing 100 kilograms after the sheep intestines are cleaned up according to the method for cleaning the sheep stomach and put into jacketed pan, are placed with in the jacketed pan and boil sheepshead, flavor pack that the hoof batching is identical, boil after 55 minutes through boiling and pull draining out, cut into the long section about 10 centimetres; Fat cuts into 0.6 centimetre of round in roller mill squeezes out intestines; Go into Fryer explode into light yellow, with subsequent use after the centrifuge oil removing;
A.6 sheep lung; 100 kilograms of sheep lungs that clean up are gone into jacketed pan; Be placed with in the jacketed pan and boil the identical flavor pack of sheepshead, hoof batching, boil to boil and after not having watery blood, pulled draining out in 8 minutes, cut written treaty 0.3 cm thick; 1.5 the sheet that centimetre left and right sides is square is discharged dirt and is cleaned up subsequent use through the roller mill extruding;
A.7 sheep liver cuts into flushing once more after the bulk with 92 kilograms of sheep livers that clean up, and drains away the water and adds 8 kilograms sheep tail, goes into meat grinder and processes Liver paste; In 100 kilograms of Liver paste, add 1.2 kilograms in 30 kilograms of starch, 4 kilograms of refined salt, 3 kilograms of white sugar, 0.6 kilogram of white pepper powder, 0.5 kilogram in ginger powder, 0.8 kilogram of zanthoxylum powder, 0.8 kilogram in green onion powder and sesame oil; Going into mixer stirs; Through the pellet processing machine pill; Hang paste through hanging the paste machine with cornstarch; Going into Fryer, to process the Liver paste ball subsequent use.
Step B goes into monosodium glutamate and boils:
With sheepshead sheet, hoof bar, Yangshe's sheet, stomach sheet, kidney sheet, heart sheet, intestines circle and the lung sheet that A method set by step makes, claim to get the raw materials ready each 100 kilograms again separately,
B.1 sheepshead sheet
Preparation condiment is following: refined salt 3300g, cassia bark 200g, cloves 160g, fructus amomi 190g, Chinese prickly ash 650g, tsaoko 180g, ginger peel 260g, monosodium glutamate 230g;
With cassia bark, cloves, fructus amomi, Chinese prickly ash, tsaoko and the ginger peel gauze bag of packing into, make flavor pack; The sheepshead sheet is inserted the jacketed pan that cold water is housed, and jacketed pan is put into refined salt, monosodium glutamate and flavor pack, and the water surface floods the sheepshead sheet; Be warming up to 95 ℃ boil 45 minutes tasty, pull out and drain, sabot is cooled to normal temperature separately.
B.2 hoof bar
Preparation condiment is following: refined salt 3600g, cassia bark 160g, cloves 180g, fructus amomi 220g, Chinese prickly ash 550g, tsaoko 220g, ginger peel 240g, monosodium glutamate 260g;
With cassia bark, cloves, fructus amomi, Chinese prickly ash, tsaoko and the ginger peel gauze bag of packing into, make flavor pack; The hoof bar is inserted the jacketed pan that cold water is housed, and jacketed pan is put into refined salt, monosodium glutamate and flavor pack, and the water surface floods the hoof bar; Be warming up to 100 ℃ boil 30 minutes tasty, pull out and drain, sabot is cooled to normal temperature separately.
B.3 Yangshe's sheet
Preparation condiment is following: refined salt 3500g, cassia bark 180g, cloves 200g, fructus amomi 200g, Chinese prickly ash 600g, tsaoko 200g, ginger peel 280g, monosodium glutamate 200g;
With cassia bark, cloves, fructus amomi, Chinese prickly ash, tsaoko and the ginger peel gauze bag of packing into, make flavor pack; Yangshe is inserted the jacketed pan that cold water is housed, and jacketed pan is put into refined salt, monosodium glutamate and flavor pack, and the water surface floods Yangshe; Be warming up to 98 ℃ boil 40 minutes tasty, pull out and drain, sabot is cooled to normal temperature separately.
B.4 stomach sheet
Preparation condiment is following: refined salt 3500g, cassia bark 200g, cloves 170g, fructus amomi 200g, Chinese prickly ash 550g, tsaoko 180g, ginger peel 250g, monosodium glutamate 240g;
With cassia bark, cloves, fructus amomi, Chinese prickly ash, tsaoko and the ginger peel gauze bag of packing into, make flavor pack; The stomach sheet is inserted the jacketed pan that cold water is housed, and jacketed pan is put into refined salt, monosodium glutamate and flavor pack, and the water surface floods the stomach sheet; Be warming up to 98 ℃ boil 35 minutes tasty, pull out and drain, sabot is cooled to normal temperature separately.
B.5 kidney sheet
Preparation condiment is following: refined salt 3400g, cassia bark 200g, cloves 200g, fructus amomi 200g, Chinese prickly ash 650g, tsaoko 200g, ginger peel 240g, monosodium glutamate 230g;
With cassia bark, cloves, fructus amomi, Chinese prickly ash, tsaoko and the ginger peel gauze bag of packing into, make flavor pack; The kidney sheet is inserted the jacketed pan that cold water is housed, and jacketed pan is put into refined salt, monosodium glutamate and flavor pack, and the water surface floods the kidney sheet; Be warming up to 98 ℃ boil 45 minutes tasty, pull out and drain, sabot is cooled to normal temperature separately.
B.6 heart sheet
Preparation condiment is following: refined salt 3400g, cassia bark 180g, cloves 180g, fructus amomi 210g, Chinese prickly ash 600g, tsaoko 200g, ginger peel 280g, monosodium glutamate 260g;
With cassia bark, cloves, fructus amomi, Chinese prickly ash, tsaoko and the ginger peel gauze bag of packing into, make flavor pack; Heart sheet is inserted the jacketed pan that cold water is housed, and jacketed pan is put into refined salt, monosodium glutamate and flavor pack, and the water surface floods heart sheet; Be warming up to 96 ℃ boil 30 minutes tasty, pull out and drain, sabot is cooled to normal temperature separately.
B.7 intestines circle
Preparation condiment is following: refined salt 3300g, cassia bark 180g, cloves 200g, fructus amomi 220g, Chinese prickly ash 600g, tsaoko 210g, ginger peel 260g, monosodium glutamate 260g;
With cassia bark, cloves, fructus amomi, Chinese prickly ash, tsaoko and the ginger peel gauze bag of packing into, make flavor pack; The intestines circle is inserted the jacketed pan that cold water is housed, and jacketed pan is put into refined salt, monosodium glutamate and flavor pack, and the water surface floods the intestines circle; Be warming up to 100 ℃ boil 35 minutes tasty, pull out and drain, sabot is cooled to normal temperature separately.
B.8 lung sheet
Preparation condiment is following: refined salt 3450g, cassia bark 200g, cloves 200g, fructus amomi 190g, Chinese prickly ash 630g, tsaoko 200g, ginger peel 250g, monosodium glutamate 230g;
With cassia bark, cloves, fructus amomi, Chinese prickly ash, tsaoko and the ginger peel gauze bag of packing into, make flavor pack; The lung sheet is inserted the jacketed pan that cold water is housed, and jacketed pan is put into refined salt, monosodium glutamate and flavor pack, and the water surface floods the lung sheet; Be warming up to 100 ℃ boil 35 minutes tasty, pull out and drain, sabot is cooled to normal temperature separately.
Step C, metering pack: step B is gone into sheepshead sheet, hoof bar, Yangshe's sheet, stomach sheet, kidney sheet, lung sheet, heart sheet and intestines circle after monosodium glutamate boils, and the Liver paste ball that obtains of steps A, nominal is got the 500g retort pouch of packing into, makes popular whole sheep entrails bag; Make to pack in each bag sheepshead sheet, hoof bar, Yangshe's sheet, stomach sheet, kidney sheet, lung sheet, heart sheet, intestines circle and Liver paste ball;
Step D, vacuum seal: use the vacuum sealer vacuum-pumping and sealing;
Step e, high-temperature sterilization: sterilization is 40 minutes under 121 ℃ of temperature, and back-pressure gets popular whole sheep entrails bag after being cooled to normal temperature again.
Step F, popular whole sheep entrails: with the popular whole sheep entrails bag outer packaging bag of after tunnel type sterilizer sterilization, packing into, seal, popular whole sheep entrails.
Embodiment 2
The steps A preliminary treatment:
Selection a complete set of sheep of sheep after qualified the butchering of quarantine is mixed and gives preliminary treatment as follows respectively:
A.1 sheepshead and hoof clean clean it up with sheepshead, sheep hoof depilation, take by weighing 100 kilograms, and it is following to be equipped with condiment: refined salt 3000g, cassia bark 150g, cloves 130g, fructus amomi 130g, Chinese prickly ash 400g, tsaoko 180g, ginger peel 150g; Boiled 90 minutes at 100 ℃, other is with embodiment 1;
A.2 it is that 75 ℃, weight percent concentration are that 11% sodium hydrate aqueous solution soaks taking-up in 20 seconds that sheep stomach, the sheep stomach that clear water is scrubbed are put into temperature, rubs the film that goes in the sheep stomach with the hands; Rinse then vinegar rubbing with the refined salt of sheep stomach weight 1.5% and sheep stomach weight 2% well to remove peculiar smell, soak with circulating water again and took out in 35 minutes; Put into weight percent concentration and be 0.1% aqueous hydrochloric acid solution and 15 minutes, scrub one time with clear water again; Boiled 10 minutes through boiling water, other is with embodiment 1;
A.3 the sheep kidney is put into jacketed pan with 100 kilograms of sheep kidneys, is placed with in the jacketed pan and boils the identical flavor pack of sheepshead, hoof batching, boils after 65 minutes through boiling and pulls draining out, and other is with embodiment 1;
A.4 the sheep heart boils and boils 10 minutes, and other is with embodiment 1;
A.5 the sheep intestines boil to boil after 65 minutes and pull draining out, and other is with embodiment 1;
A.6 the sheep lung boils to boil and after not having watery blood, pulled draining out in 10 minutes, and other is with embodiment 1;
A.7 the sheep liver with 95 kilograms of sheep livers that clean up, adds 5 kilograms sheep tail, goes into meat grinder and processes Liver paste; In 100 kilograms of Liver paste, add 1.5 kilograms in 20 kilograms of starch, 4 kilograms of refined salt, 4 kilograms of white sugar, 0.8 kilogram of white pepper powder, 0.4 kilogram in ginger powder, 1 kilogram of zanthoxylum powder, 1.1 kilograms in green onion powder and sesame oil; Other is with embodiment 1.
Step B goes into monosodium glutamate and boils:
With sheepshead sheet, hoof bar, Yangshe, stomach sheet, kidney sheet, heart sheet, intestines circle and the lung sheet that A method set by step makes, claim to get the raw materials ready each 100 kilograms again separately,
B.1 sheepshead sheet
Preparation condiment is following: refined salt 3600g, cassia bark 160g, cloves 180g, fructus amomi 220g, Chinese prickly ash 550g, tsaoko 220g, ginger peel 240g, monosodium glutamate 260g; Other is with embodiment 1.
B.2 hoof bar
Refined salt 3500g, cassia bark 180g, cloves 200g, fructus amomi 200g, Chinese prickly ash 600g, tsaoko 200g, ginger peel 280g, monosodium glutamate 260g; Be warming up to 98 ℃ boil 35 minutes tasty, other is with embodiment 1.
B.3 Yangshe's sheet
Preparation condiment is following: refined salt 3300g, cassia bark 160g, cloves 180g, fructus amomi 220g, Chinese prickly ash 600g, tsaoko 180g, ginger peel 280g, monosodium glutamate 200g; Be warming up to 100 ℃ boil 30 minutes tasty, other is with embodiment 1.
B.4 stomach sheet
Preparation condiment is following: refined salt 3400g, cassia bark 180g, cloves 180g, fructus amomi 210g, Chinese prickly ash 600g, tsaoko 200g, ginger peel 280g, monosodium glutamate 260g; Be warming up to 95 ℃ boil 35 minutes tasty, other is with embodiment 1.
B.5 kidney sheet
Preparation condiment is following: refined salt 3500g, cassia bark 160g, cloves 200g, fructus amomi 200g, Chinese prickly ash 650g, tsaoko 220g, ginger peel 280g, monosodium glutamate 240g; Be warming up to 100 ℃ boil 35 minutes tasty, other is with embodiment 1.
B.6 heart sheet
Preparation condiment is following: refined salt 3600g, cassia bark 180g, cloves 200g, fructus amomi 190g, Chinese prickly ash 650g, tsaoko 200g, ginger peel 240g, monosodium glutamate 260g; Be warming up to 95 ℃ boil 35 minutes tasty, other is with embodiment 1.
B.7 intestines circle
Preparation condiment is following: refined salt 3300g, cassia bark 200g, cloves 180g, fructus amomi 190g, Chinese prickly ash 550g, tsaoko 210g, ginger peel 240g, monosodium glutamate 230g; Be warming up to 96 ℃ boil 35 minutes tasty, other is with embodiment 1.
B.8 lung sheet
Preparation condiment is following: refined salt 3550g, cassia bark 200g, cloves 180g, fructus amomi 190g, Chinese prickly ash 650g, tsaoko 220g, ginger peel 250g, monosodium glutamate 230g; Be warming up to 100 ℃ boil 30 minutes tasty, other is with embodiment 1.
Step C, metering pack: step B is gone into sheepshead sheet, hoof bar, stomach sheet, kidney sheet, lung sheet, heart sheet and intestines circle after monosodium glutamate boils, and the Liver paste ball that obtains of steps A, nominal is got the 100g retort pouch of packing into, convenience type whole sheep entrails bag; Make to pack in each bag sheepshead sheet, hoof bar, stomach sheet, kidney sheet, lung sheet, heart sheet, intestines circle and Liver paste ball;
Step D, vacuum seal: with embodiment 1;
Step e, high-temperature sterilization: sterilization is 35 minutes under 121 ℃ of temperature, and back-pressure gets convenience type whole sheep entrails bag after being cooled to normal temperature again.
Step F, the compound seasoning bag of making liquid, vegetables bag and solid seasoning bag;
F.1 make the compound seasoning bag of liquid
Blend into baste by following percentage by weight: 1.5 kilograms of shrimp-roe soy sauces, 0.8 kilogram of river soy sauce, 7.7 kilograms of aromatic vinegars; Pour into 15 milliliters with bottle placer to the special-purpose bag of food, heat sealing gets the compound seasoning bag of liquid.
F.2 make the vegetables bag
Vacuumize the garlic in syrup of packing with packing machine to the special-purpose packed 0.5g of the going into dehydration garlic bolt of food and caraway, 10g bean powder and one, heat sealing, vegetables are wrapped.
F.3 make solid seasoning bag
With packing machine to food special-purpose packed go into 10g high-quality refined salt, 0.8g white pepper powder and 0.2g monosodium glutamate, heat sealing, solid seasoning bag.
Step G, with convenience type whole sheep entrails bag, the compound seasoning bag of liquid, vegetables bag and the solid seasoning bag outer packaging bag of after the sterilization of tunnel type sterilizer, packing into; Each outer packaging bag is equipped with convenience type whole sheep entrails bag, compound seasoning bag, vegetables bag and each bag of solid seasoning bag; Seal, get the convenience type whole sheep entrails.
Embodiment 3
The steps A preliminary treatment:
Selection a complete set of sheep of sheep after qualified the butchering of quarantine is mixed and gives preliminary treatment as follows respectively:
A.1 sheepshead and hoof clean clean it up with sheepshead, sheep hoof depilation, take by weighing 100 kilograms, and it is following to be equipped with condiment: refined salt 2800g, cassia bark 130g, cloves 170g, fructus amomi 100g, Chinese prickly ash 420g, tsaoko 130g, ginger peel 210g; Boiled 80 minutes at 105 ℃, other is with embodiment 1;
A.2 it is that 70 ℃, weight percent concentration are that 10% sodium hydrate aqueous solution soaks taking-up in 25 seconds that sheep stomach, the sheep stomach that clear water is scrubbed are put into temperature, rubs the film that goes in the sheep stomach with the hands; Rinse then vinegar rubbing with the refined salt of sheep stomach weight 2% and sheep stomach weight 2.5% well to remove peculiar smell, soak with circulating water again and took out in 25 minutes; Put into weight percent concentration and be 0.1% aqueous hydrochloric acid solution and 10 minutes, scrub one time with clear water again; Boiled 8 minutes through boiling water, other is with embodiment 1;
A.3 the sheep kidney is put into jacketed pan with 100 kilograms of sheep kidneys, is placed with in the jacketed pan and boils the identical flavor pack of sheepshead, hoof batching, boils after 60 minutes through boiling and pulls draining out, and other is with embodiment 1;
A.4 the sheep heart boils and boils 8 minutes, and other is with embodiment 1;
A.5 the sheep intestines boil to boil after 60 minutes and pull draining out, and other is with embodiment 1;
A.6 the sheep lung boils to boil and after not having watery blood, pulled draining out in 15 minutes, and other is with embodiment 1;
A.7 the sheep liver with 94 kilograms of sheep livers that clean up, adds 6 kilograms sheep tail, goes into meat grinder and processes Liver paste; In 100 kilograms of Liver paste, add 1 kilogram in 18 kilograms of starch, 3.5 kilograms of refined salt, 3.5 kilograms of white sugar, 0.7 kilogram of white pepper powder, 0.35 kilogram in ginger powder, 0.71 kilogram of zanthoxylum powder, 1 kilogram in green onion powder and sesame oil; Other is with embodiment 1.
Step B goes into monosodium glutamate and boils:
With sheepshead sheet, hoof bar, Yangshe, stomach sheet, kidney sheet, heart sheet, intestines circle and the lung sheet that A method set by step makes, claim to get the raw materials ready each 100 kilograms again separately,
B.1 the sheepshead sheet is with embodiment 1;
B.2 the hoof bar is with embodiment 1;
B.3 Yangshe's sheet is with embodiment 1;
B.4 the stomach sheet is with embodiment 2;
B.5 the kidney sheet is with embodiment 2;
B.6 heart sheet is with embodiment 1;
B.7 the intestines circle is with embodiment 1;
B.8 the lung sheet is with embodiment 2.
Step C, metering pack: with embodiment 2;
Step D, vacuum seal: with embodiment 1;
Step e, high-temperature sterilization: sterilization is 30 minutes under 121 ℃ of temperature, and back-pressure gets convenience type whole sheep entrails bag after being cooled to normal temperature again.
Step F, the compound seasoning bag of making liquid, vegetables bag and solid seasoning bag;
F.1 make the compound seasoning bag of liquid
Blend into baste by following percentage by weight: 1 kilogram of shrimp-roe soy sauce, 0.6 kilogram of river soy sauce, 8.4 kilograms of aromatic vinegars; Pour into 20 milliliters with bottle placer to the special-purpose bag of food, heat sealing gets the compound seasoning bag of liquid.
F.2 make the vegetables bag
Vacuumize the garlic in syrup of packing with packing machine to the special-purpose packed 0.3g of the going into dehydration garlic bolt of food and caraway, 12g bean powder and one, heat sealing, vegetables are wrapped.
F.3 make solid seasoning bag
With packing machine to food special-purpose packed go into 5g high-quality refined salt, 0.8g white pepper powder and 0.4g monosodium glutamate, heat sealing, solid seasoning bag.
Step G, with convenience type whole sheep entrails bag, compound seasoning bag, vegetables bag and the solid seasoning bag outer packaging bag of after the sterilization of tunnel type sterilizer, packing into; Each outer packaging bag is equipped with whole sheep entrails bag, compound seasoning bag, vegetables bag and each bag of solid seasoning bag, seals.
Embodiment 4
The steps A preliminary treatment:
Selection a complete set of sheep of sheep after qualified the butchering of quarantine is mixed and gives preliminary treatment as follows respectively:
A.1 sheepshead and hoof clean clean it up with sheepshead, sheep hoof depilation, take by weighing 100 kilograms, and it is following to be equipped with condiment: refined salt 26800g, cassia bark 145g, cloves 165g, fructus amomi 120g, Chinese prickly ash 4020g, tsaoko 160g, ginger peel 200g; Boiled 75 minutes at 105 ℃, other is with embodiment 1;
A.2 it is that 75 ℃, weight percent concentration are that 9% sodium hydrate aqueous solution soaks taking-up in 30 seconds that sheep stomach, the sheep stomach that clear water is scrubbed are put into temperature, rubs the film that goes in the sheep stomach with the hands; Rinse then vinegar rubbing with the refined salt of sheep stomach weight 1.8% and sheep stomach weight 3% well to remove peculiar smell, soak with circulating water again and took out in 30 minutes; Put into weight percent concentration and be 0.1% aqueous acetic acid and 18 minutes, scrub one time with clear water again; Boiled 11 minutes through boiling water, other is with embodiment 1;
A.3 the sheep kidney is put into jacketed pan with 100 kilograms of sheep kidneys, is placed with in the jacketed pan and boils the identical flavor pack of sheepshead, hoof batching, boils after 58 minutes through boiling and pulls draining out, and other is with embodiment 1;
A.4 the sheep heart boils and boils 12 minutes, and other is with embodiment 1;
A.5 the sheep intestines boil to boil after 60 minutes and pull draining out, and other is with embodiment 1;
A.6 the sheep lung boils to boil and after not having watery blood, pulled draining out in 13 minutes, and other is with embodiment 1;
A.7 the sheep liver with 93 kilograms of sheep livers that clean up, adds 7 kilograms sheep tail, goes into meat grinder and processes Liver paste; In 100 kilograms of Liver paste, add 1.1 kilograms in 25 kilograms of starch, 3 kilograms of refined salt, 4 kilograms of white sugar, 0.7 kilogram of white pepper powder, 0.5 kilogram in ginger powder, 0.91 kilogram of zanthoxylum powder, 1 kilogram in green onion powder and sesame oil; Other is with embodiment 1.
Step B goes into monosodium glutamate and boils:
With sheepshead sheet, hoof bar, Yangshe, stomach sheet, kidney sheet, heart sheet, intestines circle and the lung sheet that A method set by step makes, claim to get the raw materials ready each 100 kilograms again separately,
B.1 the sheepshead sheet is with embodiment 1;
B.2 the hoof bar is with embodiment 2;
B.3 Yangshe's sheet is with embodiment 1;
B.4 the stomach sheet is with embodiment 2;
B.5 the kidney sheet is with embodiment 1;
B.6 heart sheet is with embodiment 1;
B.7 the intestines circle is with embodiment 1;
B.8 the lung sheet is with embodiment 2.
Step C, metering pack: with embodiment 2;
Step D, vacuum seal: with embodiment 1;
Step e, high-temperature sterilization: sterilization is 33 minutes under 121 ℃ of temperature, and back-pressure gets convenience type whole sheep entrails bag after being cooled to normal temperature again.
The bold and resolute son bag of step F, the compound seasoning bag of making liquid, vegetables bag, solid seasoning bag and oil;
F.1 make the compound seasoning bag of liquid
Blend into baste by following percentage by weight: 0.8 kilogram of shrimp-roe soy sauce, 0.8 kilogram of river soy sauce, 8.4 kilograms of aromatic vinegars; Pour into 20 milliliters with bottle placer to the special-purpose bag of food, heat sealing gets the compound seasoning bag of liquid.
F.2 make the vegetables bag
Vacuumize the garlic in syrup of packing with packing machine to the special-purpose packed 0.4g of the going into dehydration garlic bolt of food and caraway, 15g bean powder and one, heat sealing, vegetables are wrapped.
F.3 make solid seasoning bag
With packing machine to food special-purpose packed go into 8g high-quality refined salt, 0.8g white pepper powder and 0.3g monosodium glutamate, heat sealing, solid seasoning bag.
F.4 make the bold and resolute son bag of oil
10 kilograms of 8 kilograms of high quality white sesames that 90 kilograms of high-quality river chilli powders, warm fire fries and zanthoxylum powders are housed in the container; Stir, 50 kilograms of sheep tail oils are heated to be cooled to 90 ℃ after 120 ℃ and to pour in the container, and the limit is fallen oily limit and stirred fast, is cooled to normal temperature; Being blended into sesame oil again stirs for 20 kilograms and makes oily bold and resolute son; With packing machine to the special-purpose packed bold and resolute sub-heat sealing of 8g oil of going into of food, oily bold and resolute son bag.
Step G, with convenience type whole sheep entrails bag, compound seasoning bag, vegetables bag, solid seasoning bag and the bold and resolute son bag of the oil outer packaging bag of after the sterilization of tunnel type sterilizer, packing into; Each outer packaging bag is equipped with whole sheep entrails bag, compound seasoning bag, vegetables bag, solid seasoning bag and each bag of the bold and resolute son bag of oil, seals.
Embodiment 5
The preparation method that only is F.4 oily bold and resolute son bag is different with embodiment 4, and other is with embodiment 4.Make the bold and resolute son bag of oil as follows:
15 kilograms of 10 kilograms of high quality white sesames that 80 kilograms of high-quality river chilli powders, warm fire fries and zanthoxylum powders are housed in the container; Stir, 40 kilograms of sheep tail oils are heated to be cooled to 85 ℃ after 130 ℃ and to pour in the container, and the limit is fallen oily limit and stirred fast, is cooled to normal temperature; Being blended into sesame oil again stirs for 20 kilograms and makes oily bold and resolute son; With packing machine to the special-purpose packed bold and resolute sub-heat sealing of 5g oil of going into of food, oily bold and resolute son bag.
Claims (7)
1. a convenient whole sheep entrails is characterized in that comprising the whole sheep entrails bag, and the whole sheep entrails packing has the cooked of sheepshead, hoof, tongue, tripe, liver, kidney, lung, the heart and intestines; The making step of whole sheep entrails bag is:
A, preliminary treatment: with making sheepshead sheet, hoof bar, Yangshe's sheet, stomach sheet, Liver paste ball, kidney sheet, lung sheet, heart sheet, intestines circle respectively after sheepshead and hoof, tripe, liver, kidney, lung, the heart and the intestines preliminary treatment;
B, go into monosodium glutamate and boil: sheepshead sheet, hoof bar, Yangshe's sheet, stomach sheet, kidney sheet, lung sheet, heart sheet and intestines circle are gone into monosodium glutamate respectively separately boil;
C, metering pack: step B is gone into sheepshead sheet, hoof bar, Yangshe's sheet, stomach sheet, kidney sheet, lung sheet, heart sheet and intestines circle after monosodium glutamate boils, and the Liver paste ball that obtains of steps A, the metering uniform distribution retort pouch of packing into;
D, vacuum seal: by existing conventional method vacuum-pumping and sealing;
E, high-temperature sterilization: under 121 ℃ of temperature, sterilized 30～40 minutes, back-pressure gets the whole sheep entrails bag after being cooled to normal temperature again;
The preliminary treatment of said steps A is to select after qualified the butchering of quarantine a complete set of sheep of sheep to mix to give preliminary treatment respectively, and method is following:
A.1 sheepshead and hoof clean clean it up with sheepshead, sheep hoof depilation, and per 100 kilograms of sheepsheads, that sheep hoof is equipped with condiment is following: refined salt 2500～3000g; Cassia bark 130～160g, cloves 130～170g, fructus amomi 100～130g; Chinese prickly ash 400～450g, tsaoko 130～180g, ginger peel 180～210g; With cassia bark, cloves, fructus amomi, Chinese prickly ash, tsaoko and the ginger peel gauze bag of packing into, make flavor pack; Sheepshead, sheep hoof, refined salt and flavor pack input are equipped with the jacketed pan of cold water, and the water yield is flooded the sheepshead sheep hoof; Jacketed pan is warming up to boiling point, removes the floating foam that watery blood forms, boiled 60～90 minutes, pull out and drain, a meat, the tendons of beef, mutton or pork are separated from bone at 100～110 ℃; A meat cut into 0.5cm is thick, the square sheet of 1.5～2cm, the tendons of beef, mutton or pork cut into that 0.5cm is square, the 3cm strip, and Yangshe cuts into that 0.5cm is thick, the square sheet of 1.5cm is subsequent use;
A.2 the sheep stomach is the sheep tripe, and it is that 65～75 ℃, weight percent concentration are that 8～11% sodium hydrate aqueous solutions soak taking-up in 20～30 seconds that the sheep stomach that clear water is scrubbed is put into temperature, rubs the film that goes in the sheep stomach with the hands; Rinse well then and soak taking-up in 25～35 minutes with circulating water again to remove peculiar smell with refined salt and vinegar rubbing; Put into weight percent concentration and be 0.1% acetic acid or aqueous hydrochloric acid solution and 10～20 minutes, scrub one time with clear water again; Boiled 8～13 minutes through boiling water, pull out and drain, be cut into cutting machine that 0.5cm is wide, the 3cm strip; Go into Fryer explode into light yellow, with subsequent use after the centrifuge oil removing; The refined salt consumption is a sheep stomach weight 1.5～2%, and vinegar is a sheep stomach weight 2～3%,
A.3 sheep kidney; The sheep kidney of removing tunica albuginea, oily muscle and urinary catheter and clean up is put into jacketed pan, be placed with in the jacketed pan and boil the identical flavor pack of sheepshead, hoof batching, boil after 55～65 minutes through boiling and pull draining out; Cut into 0.3 cm thick, the square sheet in 1.5 centimetres of left and right sides is subsequent use;
A.4 the sheep heart with removing manadesma and fat and the sheep heart that the hemostasis dirt cleans up being put into jacketed pan, boils to boil and after not having watery blood, pulled draining out in 8～15 minutes; Vertically be cut into about 0.3 cm thick; 1.5 the sheet that centimetre left and right sides is square, go into Fryer explode into light yellow, with subsequent use after the centrifuge oil removing;
A.5 sheep intestines are put into jacketed pan after the sheep intestines are cleaned up according to the method for cleaning the sheep stomach, are placed with in the jacketed pan and boil sheepshead, flavor pack that the hoof batching is identical, boil after 55～65 minutes through boiling and pull draining out, cut into the long section about 10 centimetres; Fat cuts into 0.6 centimetre of round in roller mill squeezes out intestines; Go into Fryer explode into light yellow, with subsequent use after the centrifuge oil removing;
A.6 sheep lung; The sheep lung that cleans up is gone into jacketed pan; Be placed with in the jacketed pan and boil the identical flavor pack of sheepshead, hoof batching, boil to boil and after not having watery blood, pulled draining out in 8～15 minutes, cut written treaty 0.3 cm thick; 1.5 the sheet that centimetre left and right sides is square is discharged dirt and is cleaned up subsequent use through the roller mill extruding;
A.7 sheep liver cuts into flushing once more after the bulk with the sheep liver that cleans up, and drains away the water and adds 5～8% sheep tail, goes into meat grinder and processes Liver paste; In 100 portions of Liver paste, add 1～1.5 part in 18～30 parts of starch, 3～4 parts of refined salt, white sugar 3～4,0.6～0.8 part of white pepper powder, 0.3～0.5 part in ginger powder, 0.7～1 part of zanthoxylum powder, 0.8～1.1 part in green onion powder and sesame oil; Going into mixer stirs; Through the pellet processing machine pill; Hang paste through hanging the paste machine with cornstarch; Going into Fryer, to process the Liver paste ball subsequent use;
Said step B goes into the method that monosodium glutamate boils:
With sheepshead sheet/hoof bar/Yangshe's sheet/stomach sheet/kidney sheet/heart sheet/intestines circle/lung sheet that steps A makes, multiple separately title is got the raw materials ready, and the assorted major ingredient preparation of per 100 kilograms of sheep condiment is following: refined salt 3300～3600g; Cassia bark 160～200g, cloves 160～200g, fructus amomi 190～220g; Chinese prickly ash 550～650g; Tsaoko 180～220g, ginger peel 240～280g, monosodium glutamate 230～260g;
With cassia bark, cloves, fructus amomi, Chinese prickly ash, tsaoko and the ginger peel gauze bag of packing into, make flavor pack; Sheepshead sheet/hoof bar/Yangshe/stomach sheet/kidney sheet/heart sheet/intestines circle/lung sheet is inserted the jacketed pan that cold water is housed respectively separately, and jacketed pan is put into refined salt, monosodium glutamate and flavor pack, and the water surface floods the assorted goods of sheep; Be warming up to 95～100 ℃ boil 30～45 minutes tasty, to medium well, pull out and drain, sabot is cooled to normal temperature separately respectively.
2. a kind of convenient whole sheep entrails as claimed in claim 1 is characterized in that the specification of step C metering pack is divided into:
C.1 convenience type: the assorted weight of sheep is 100g in the retort pouch bag, after step D and step e, makes convenience type whole sheep entrails bag, is used for the convenience type whole sheep entrails;
C.2 popular: the assorted weight of sheep is 500g or 750g or 1000g in the retort pouch bag, after step D and step e, makes popular whole sheep entrails bag, is used for popular whole sheep entrails.
3. a kind of convenient whole sheep entrails as claimed in claim 2 is characterized in that popular whole sheep entrails comprises step F .1: with the popular whole sheep entrails bag outer packaging bag of after tunnel type sterilizer sterilization, packing into, seal.
4. a kind of convenient whole sheep entrails as claimed in claim 2 is characterized in that: the convenience type whole sheep entrails also comprises the compound seasoning bag of liquid, vegetables bag and solid seasoning bag; The compound seasoning packing of liquid has shrimp-roe soy sauce, river soy sauce and aromatic vinegar, and the vegetables packing has garlic bolt, caraway, bean powder and garlic in syrup, and solid seasoning packing has salt, pepper powder and monosodium glutamate.
5. a kind of convenient whole sheep entrails as claimed in claim 4 is characterized in that:
The making step of the compound seasoning bag of liquid is: blend into baste by following percentage by weight: shrimp-roe soy sauce 8～15%, and river soy sauce 4～10%, surplus is an aromatic vinegar; Pour into 15～20 milliliters with bottle placer to the special-purpose bag of food, heat sealing gets the compound seasoning bag of liquid;
The making step of vegetables bags is: with packing machine to food special-purpose packed go into to dewater garlic bolt and caraway totally 0.3～0.5g, bean powder 10～15g and one vacuumize the garlic in syrup of packing, heat sealing, vegetables are wrapped;
The making step of solid seasoning bag is: to the special-purpose packed 5～10g of the going into high-quality refined salt of food, 0.6～0.8g white pepper powder and 0.2～0.4g monosodium glutamate, heat sealing gets solid seasoning bag with packing machine.
6. a kind of convenient whole sheep entrails as claimed in claim 5 is characterized in that the convenience type whole sheep entrails also comprises the bold and resolute son bag of oil; The making step of the bold and resolute son bag of oil is:
10～15 parts of 5～10 parts of high quality white sesames that 75～90 parts of high-quality river chilli powders, warm fire fries and zanthoxylum powders are housed in the container; Stir, 40～50 parts of sheep tail oils are heated to be cooled to 85～90 ℃ after 120～130 ℃ and to pour in the container, and the limit is fallen oily limit and stirred fast, is cooled to normal temperature; Being blended into sesame oil again stirs for 10～20 parts and makes oily bold and resolute son; With packing machine to the special-purpose packed bold and resolute sub-heat sealing of 5～8g oil of going into of food, oily bold and resolute son bag.
7. a kind of convenient whole sheep entrails as claimed in claim 6; It is characterized in that the convenience type whole sheep entrails comprises step F, convenience type whole sheep entrails bag, the compound seasoning bag of liquid, vegetables bag, solid seasoning bag and the bold and resolute son of oil are wrapped; The special-purpose bowl of the degradable convenience of outer packaging bag or environment protection type disposable of after the sterilization of tunnel type sterilizer, packing into seals.
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| CN102805333A (en) * | 2011-06-01 | 2012-12-05 | 朱仲礼 | Sheep liver sauce and preparing method thereof |
| CN102835638A (en) * | 2012-07-31 | 2012-12-26 | 内蒙古大牧场食品有限责任公司 | Flavoring bag used for conveniently instant haggis |
| CN103202487A (en) * | 2013-03-20 | 2013-07-17 | 霍邱县龙华食品有限责任公司 | Lamb entail product and production technique thereof |
| CN103478746B (en) * | 2013-09-17 | 2015-04-15 | 陇西中天清真食品有限责任公司 | Preparation technology of vacuum freeze-drying mutton offal assorted product and marmite product thereof |
| CN103549560B (en) * | 2013-11-20 | 2015-05-06 | 中国农业科学院农产品加工研究所 | Preparing technology for convenient instant mutton offal soup |
| CN103652999A (en) * | 2013-11-30 | 2014-03-26 | 安徽恋尚你食品有限公司 | Health-care freeze-dried sheep giblet and processing method thereof |
| WO2015130251A1 (en) * | 2014-02-26 | 2015-09-03 | Bülbül Şevger | Manufacturing method of a natural composition formed of the offal meats for the recovery of aids illness |
| CN104026612B (en) * | 2014-06-26 | 2015-12-09 | 贵州梵净山生态农业股份有限公司 | A kind of processing method of Spicy Ox Tripe |
| CN105054151A (en) * | 2015-09-08 | 2015-11-18 | 马美军 | Preparation technology for sheep haggis soup |
| CN105077319A (en) * | 2015-09-08 | 2015-11-25 | 马美军 | Method for preparing sheep's head |
| CN107156680A (en) * | 2017-03-30 | 2017-09-15 | 榆林市羊道餐饮管理有限公司 | A kind of making formula of lung and preparation method thereof |
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