CN103141887B - Preparation method of low-fat mutton soup - Google Patents
Preparation method of low-fat mutton soup Download PDFInfo
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- CN103141887B CN103141887B CN201310105753.4A CN201310105753A CN103141887B CN 103141887 B CN103141887 B CN 103141887B CN 201310105753 A CN201310105753 A CN 201310105753A CN 103141887 B CN103141887 B CN 103141887B
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Abstract
The invention relates to a preparation method of low-fat mutton soup, belonging to the technical field of food processing. Mutton fat is generally added in a processing flow of mutton soup, and thus the content of saturated fatty acid in the mutton soup is overhigh and the mutton flavor is over-serious. According to the preparation method, macadamia nuts are used for replacing the mutton fat; and because of containing 75-79 percent of fat, the macadamia nuts are capable of replacing the mutton fat to bring mellow mouth-feel to the mutton soup. Meanwhile, the content of the unsaturated fatty acid in the fat in the macadamia nuts is 84 percent and is far more than that of unsaturated fatty acid in the mutton fat, and thus the prepared mutton soup is healthy. Moreover, the process step is improved, the process parameter is quantified and the consumption of each material is quantified, and thus the prepared mutton soup is milky white in soup color, mellow in mouth-feel without mutton flavor, and is healthy.
Description
technical field
The preparation method who the present invention relates to a kind of low fat mutton soup, belongs to food processing technology field.
Background technology
The rarity of Yang Tangshi Chinese nation cooking culture; The quality of sheep soup is take soup look milky white, entrance is mellow, do not have a strong smell and do not wake up as good.At present, in order to make sheep soup have mellow strong mouthfeel, in the process of sheep soup, conventionally can add sheep oil.But on the one hand, the content of the saturated fatty acid of sheep oil is 57.3%, and the content of unrighted acid is 41.4%; Too high cholesterolemia, triacylglycerol, the LDL-C of easily causing of intake of saturated fatty acid raises, and secondary causes that arterial lumen is narrow, forms atherosclerotic, increases the risk of suffering from coronary heart disease.On the other hand, sheep oil is many to be obtained by the visceral adipose tissue of infusion sheep, has very large smell of mutton, thereby has increased the weight of the smell of mutton of sheep soup, and a lot of people cannot be accepted.If do not add sheep oil in the process of sheep soup, the sheep soup of preparation soup look light is and taste is few.How under the prerequisite of not adding sheep oil, to prepare the sheep soup that soup look milky white, entrance is mellow, be the problem that needs at present solution.
Summary of the invention
In order to address the above problem, the invention provides that a kind of both soup look milky white, entrance is mellow, without the preparation method of sheep offensive smell and healthy low fat mutton soup.
Technical scheme of the present invention
A preparation method for low fat mutton soup, comprises the steps: successively
(1) in mutton, add lemon drinks to not having mutton, after immersion 20min, boil with big fire, remove offscum; Take out mutton cold water and clean, obtain clean mutton;
Sheep bone is cut to 3-7cm section shape, added clear water to not having sheep bone, soak and boil with big fire after 3-4 hour, remove offscum; Then take out sheep bone cold water and clean, obtain clean sheep bone;
Macadamia is pulverized;
(2) clean sheep bone, clean mutton, macadamia are put into pot successively, add the water of 68 ℃, after big fire heating 30-40min, open pot cover, maintain fluidized state 3-5 minute; Then homogeneous 3-5min under the pressure of 10-12MPa;
(3) add onion parts, ginger piece, cover pot cover, big fire heating 40-45min;
(4) add composite pungent and fragrant flavor enhancement, then close fire after heating 30-35min, filter, collect soup;
(5) soup is cooled to 60-80 ℃ of homogeneous 3-5min under the pressure of 20-25MPa afterwards, had both obtained mutton soup;
Described lemon drinks are formulated according to the volume ratio of 0.03:1:3 by lemon juice, cooking wine and water;
In step (2), the mass ratio of clean sheep bone, clean mutton, macadamia and water is 1:0.8-0.84:0.03-0.04:2.8-3.2;
The quality of onion parts, ginger piece, is the 0.01-0.012% of water in step (2);
Described composite pungent and fragrant flavor enhancement is by 7-9 part tsaoko grease, 3-5 part cumin grease, 5-7 part kaempferia galamga grease, 10-12 part rhizoma zingiberis grease, 10-12 part Chinese cassia tree grease, the anistree grease of 6-8 part, 6-8 part grease, 2-4 part Gardenia Seed Oil, the fragrant sand grease of 7-9 part, 1-3 part fennel seeds grease, 3-5 part pepper composition in one's early teens; Its volume is 2.3-3.5 × 10 of water in step (2)
-6.
Described lemon juice, refers to the pure juice squeezing with lemon.
The preparation method of above-mentioned low fat mutton soup, preferred, the consumption of composite pungent and fragrant flavor enhancement be water in step (2) volume 2.7 × 10
-6.
The preparation method of above-mentioned low fat mutton soup, preferred, in step (2), the mass ratio of clean sheep bone, clean mutton, macadamia and water is 1:0.8:0.03:3.
The preparation method of above-mentioned low fat mutton soup, composite pungent and fragrant flavor enhancement used is preferably by 9 parts of tsaoko greases, 3 parts of cumin greases, 7 parts of kaempferia galamga greases, 10 parts of rhizoma zingiberis greases, 12 parts of Chinese cassia tree greases, 6 parts of anistree greases, 8 parts of grease, 4 parts of Gardenia Seed Oils, 7 parts of fragrant sand greases, 2 parts of fennel seeds greases, 4 parts of pepper compositions in one's early teens.
Described tsaoko grease is the method that adopts carbon dioxide supercritical extraction, the grease extracting from tsaoko;
Described cumin grease is the method that adopts carbon dioxide supercritical extraction, the grease extracting from cumin;
Described kaempferia galamga grease is the method that adopts carbon dioxide supercritical extraction, the grease extracting from kaempferia galamga;
Described rhizoma zingiberis grease is the method that adopts carbon dioxide supercritical extraction, the grease extracting from rhizoma zingiberis;
Described Chinese cassia tree grease is the method that adopts carbon dioxide supercritical extraction, the grease extracting from Chinese cassia tree;
Described anistree grease is the method that adopts carbon dioxide supercritical extraction, the grease extracting from anise;
Described grease is in one's early teens the method that adopts carbon dioxide supercritical extraction, the grease extracting from one's early teens;
Described Gardenia Seed Oil is the method that adopts carbon dioxide supercritical extraction, the grease extracting from the fruit of cape jasmine;
Described fragrant sand grease is the method that adopts carbon dioxide supercritical extraction, the grease extracting from fragrant sand;
Described fennel seeds grease is the method that adopts carbon dioxide supercritical extraction, the grease extracting from fennel seeds;
Institute's pepper grease is the method that adopts carbon dioxide supercritical extraction, the grease extracting from black pepper.
In the present invention, replace sheep oil with macadamia; First, reduced the sheep offensive smell that sheep oil brings; Secondly, in macadamia, contain 75%～79% fat, can replace sheep oil to bring mellow mouthfeel to soup; And the content of unrighted acid in the fat of macadamia is 84%, much larger than the content of the unrighted acid in sheep oil; Thereby make the sheep soup of preparation more healthy.Moreover, in macadamia, be also rich in calcium, phosphorus, iron and B family vitamin thiamine, riboflavin and nicotinic acid; In 17 seed amino acids that its protein contains altogether again 10 kinds be in human body, can not synthesize and must be by the amino acid of food supply; Make the nutrition of the sheep soup of preparing abundanter.Meanwhile, the present invention also by improving processing step, quantize technological parameter, quantize the consumption of various materials; In thereby sheep soup, the entrance at soup look milky white that makes preparation is mellow again without sheep offensive smell, more healthy.
Beneficial effect
(1) when milky white, the entrance of the soup look of sheep soup is mellow again without sheep offensive smell;
(2) content of saturated fatty acid declines, and the content of unrighted acid improves, more healthy;
(3) be rich in trace element and the amino acid of needed by human, nutritious;
(4) process standardization, has reduced the degree of dependence to technical staff.
Sensory evaluation test
By low fat mutton soup prepared embodiment 1-3, the sheep soup of preparing with comparative example carries out sensory quality assessment.Adopt seven degree methods in fuzzy mathematics to analyze mutton soup score value, comment domain is: 1 is divided into the most difficult acceptance, and 2 are divided into more difficult acceptance, and 3 are divided into slightly difficult acceptance, and 4 are divided into inadequate acceptance, and 5 are divided into slightly easily and accept, and 6 are divided into acceptantly, and 7 are divided into the most easily and accept.Form evaluation group by trained 40 people sensory evaluation persons, mark according to standard sensory evaluation program.The evaluation field of setting mutton soup is color and luster, fragrance, smell of mutton, fishy smell, spice taste, figure.Evaluate scores in table 1:
Table 1
| Formula | 1 | 2 | 3 | 4 |
| Evaluate | 6.8 | 6.7 | 6.7 | 5.9 |
The 1-3 that wherein fills a prescription is the made low fat mutton soup of embodiment 1-3, and formula 4 is the prepared mutton soup of comparative example 1.As can be seen from Table 1, the evaluation score of the prepared low fat mutton soup of embodiment 1-3 is all more than 6.7, and its taste is acceptable, and approaches the most easily and accept.And the evaluation score of the mutton soup of comparative example is lower than 6 parts, its taste slightly easily accept and acceptant between, be not the most acceptable taste.
By 40 trained sensory evaluation persons, the highest formula 1 of score is carried out the subjective appreciation of indices; Appraisal result is in table 2:
Table 2
Wherein more than 90% sensory evaluation person is on affecting the smell of mutton of taste, fishy smell, and the comment of spice taste is acceptant, 50% sensory evaluation person's comment is the most easily to accept.
The specific embodiment
embodiment 1
One, prepare raw material
1. get 7 μ L tsaoko greases, 5 μ L cumin greases, 5 μ L kaempferia galamga greases, 12 μ L rhizoma zingiberis greases, 11 μ L Chinese cassia tree greases, the anistree grease of 8 μ L, 7 μ L grease, 3 μ L Gardenia Seed Oils, the fragrant sand grease of 9 μ L, 3 μ L fennel seeds greases, 5 μ L pepper compositions in one's early teens, mix, obtain composite pungent and fragrant flavor enhancement A;
2. get 9 μ L tsaoko greases, 3 μ L cumin greases, 7 μ L kaempferia galamga greases, 10 μ L rhizoma zingiberis greases, 12 μ L Chinese cassia tree greases, the anistree grease of 6 μ L, 8 μ L grease, 4 μ L Gardenia Seed Oils, the fragrant sand grease of 7 μ L, 2 μ L fennel seeds greases, 4 μ L pepper greases in one's early teens, mix, obtain composite pungent and fragrant flavor enhancement B;
3. get 8 μ L tsaoko greases, 4 μ L cumin greases, 6 μ L kaempferia galamga greases, 10 μ L rhizoma zingiberis greases, 10 μ L Chinese cassia tree greases, the anistree grease of 7 μ L, 6 μ L grease, 2 μ L Gardenia Seed Oils, the fragrant sand grease of 8 μ L, 1 μ L fennel seeds grease, 3 μ L pepper compositions in one's early teens, mix, obtain composite pungent and fragrant flavor enhancement C;
4
.sheep bone is cut into the section shape of 3-7cm; Mutton is cut into the bulk that is about 10*10*10cm; Macadamia is pulverized; Green onion is cut into the onion parts of 3-7cm; Ginger is cut into 3cm
3square ginger piece; Get lemon juice, 2L cooking wine, 6L water that 60ml squeezes with new lemon, mix, obtain lemon drinks.
Two, pretreatment
Take 0.8kg mutton and be placed in pot, add lemon drinks not have mutton, after immersion 20min, boil with big fire, remove offscum; Then take out mutton cold water and clean, obtain clean mutton;
Take 1.0kg sheep bone and be placed in pot, add clear water not have sheep bone, soak and boil with big fire after 3 hours, remove offscum; Then take out sheep bone cold water and clean, obtain clean sheep bone;
Three, heating, homogeneous
Clean sheep bone is put into pot code neat, then put into clean mutton code neat, then get 30g macadamia and be laid on clean mutton, then, to adding 3L, the water of 68 ℃ in pot, start to heat with big fire; After 40min, open pot cover, maintain fluidized state after 3 minutes under the pressure of 12MPa homogeneous 3min; Then in pot, add 5.6g onion parts and 5.6g ginger piece, then cover pot cover continuation big fire heating; After 45min, add 8.1 μ L composite pungent and fragrant flavor enhancement B, continue to close fire after heating 35min, filter, collect soup; In the time that soup is cooled to 80 ℃, under the pressure of 20MPa, to soup homogeneous 5min, both obtained mutton soup.
Embodiment 2
The raw material that uses embodiment 1 to prepare;
One. pretreatment
Take 0.84kg mutton and be placed in pot, add lemon drinks not have mutton, after immersion 20min, boil with big fire, remove offscum; Then take out mutton cold water and clean, obtain clean mutton;
Take 1.0kg sheep bone and be placed in pot, add clear water not have sheep bone, soak and boil with big fire after 3 hours, remove offscum; Then take out sheep bone cold water and clean, obtain clean sheep bone;
Two, heating, homogeneous
Clean sheep bone is put into pot code neat, then put into clean mutton code neat, then get 40g macadamia and be laid on clean mutton, then, to adding 2.8L, the water of 68 ℃ in pot, start to heat with big fire; After 30min, open pot cover, maintain fluidized state after 3 minutes under the pressure of 10MPa homogeneous 5min; Then in pot, add 5.6g onion parts and 5.6g ginger piece, then cover pot cover continuation big fire heating; After 40min, add 6.44 μ L composite pungent and fragrant flavor enhancement A, continue to close fire after heating 30min, filter, collect soup; In the time that soup is cooled to 60 ℃, under the pressure of 25MPa, to soup homogeneous 3min, both obtained mutton soup.
Embodiment 3
The raw material that uses embodiment 1 to prepare;
One. pretreatment
Take 0.8kg mutton and be placed in pot, add lemon drinks not have mutton, after immersion 20min, boil with big fire, remove offscum; Then take out mutton cold water and clean, obtain clean mutton;
Take 1.0kg sheep bone and be placed in pot, add clear water not have sheep bone, soak and boil with big fire after 4 hours, remove offscum; Then take out sheep bone cold water and clean, obtain clean sheep bone;
Two, heating, homogeneous
Clean sheep bone is put into pot code neat, then put into clean mutton code neat, then get 40g macadamia and be laid on clean mutton, then, to adding 3.2L, the water of 68 ℃ in pot, start to heat with big fire; After 35min, open pot cover, maintain fluidized state after 5 minutes under the pressure of 12MPa homogeneous 3min; Then in pot, add 5.6g onion parts and 5.6g ginger piece, then cover pot cover continuation big fire heating; After 45min, add 10.24 μ L composite pungent and fragrant flavor enhancement C, continue to close fire after heating 35min, filter, collect soup; In the time that soup is cooled to 80 ℃, under the pressure of 20MPa, to soup homogeneous 4min, both obtained mutton soup.
Comparative example
The raw material that uses embodiment 1 to prepare
One, pretreatment
Take 0.8kg mutton and be placed in pot, add clear water not have mutton, after immersion 20min, boil with big fire, remove offscum; Then take out mutton cold water and clean, obtain clean mutton;
Take 1.0kg sheep bone and be placed in pot, add clear water not have sheep bone, soak and boil with big fire after 3 hours, remove offscum; Then take out sheep bone cold water and clean, obtain clean sheep bone;
Two, heating, homogeneous
Clean sheep bone is put into pot code neat, then put into clean mutton code neat, then get 120g sheep oil and be laid on clean mutton, then, to adding 3L, the water of 68 ℃ in pot, start to heat with big fire; After 40min, open pot cover, maintain fluidized state 3 minutes; Then in pot, add 5.6g onion parts and 5.6g ginger piece, then cover pot cover continuation big fire heating; After 45min, add 8.1 μ L composite pungent and fragrant flavor enhancement B, continue to close fire after heating 35min, filter, collect soup; In the time that soup is cooled to 80 ℃, under the pressure of 20MPa, to soup homogeneous 5min, both obtained mutton soup.
Claims (4)
1. a preparation method for low fat mutton soup, is characterized in that, comprises the steps: successively
(1) in mutton, add lemon drinks to not having mutton, after immersion 20min, boil with big fire, remove offscum; Take out mutton cold water and clean, obtain clean mutton;
Sheep bone is cut to 3-7cm section shape, added clear water to not having sheep bone, soak and boil with big fire after 3-4 hour, remove offscum; Then take out sheep bone cold water and clean, obtain clean sheep bone;
Macadamia is pulverized;
(2) clean sheep bone, clean mutton, macadamia are put into pot successively, add the water of 68 ℃, after big fire heating 30-40min, open pot cover, maintain fluidized state 3-5 minute; Then homogeneous 3-5min under the pressure of 10-12MPa;
(3) add onion parts, ginger piece, cover pot cover, big fire heating 40-45min;
(4) add composite pungent and fragrant flavor enhancement, then close fire after heating 30-35min, filter, collect soup;
(5) soup is cooled to 60-80 ℃ of homogeneous 3-5min under the pressure of 20-25MPa afterwards, had both obtained mutton soup;
Described lemon drinks are formulated according to the volume ratio of 0.03:1:3 by lemon juice, cooking wine and water;
In step (2), the mass ratio of clean sheep bone, clean mutton, macadamia and water is 1:0.8-0.84:0.03-0.04:2.8-3.2;
The quality of onion parts, ginger piece, is the 0.01-0.012% of water in step (2);
Described composite pungent and fragrant flavor enhancement is by 7-9 part tsaoko grease, 3-5 part cumin grease, 5-7 part kaempferia galamga grease, 10-12 part rhizoma zingiberis grease, 10-12 part Chinese cassia tree grease, the anistree grease of 6-8 part, 6-8 part grease, 2-4 part Gardenia Seed Oil, the fragrant sand grease of 7-9 part, 1-3 part fennel seeds grease, 3-5 part pepper composition in one's early teens; Its volume is 2.3-3.5 × 10 of water in step (2)
-6.
2. the preparation method of low fat mutton soup according to claim 1, is characterized in that, the consumption of composite pungent and fragrant flavor enhancement be water in step (2) volume 2.7 × 10
-6.
3. the preparation method of low fat mutton soup according to claim 1, is characterized in that, in step (2), the mass ratio of clean sheep bone, clean mutton, macadamia and water is 1:0.8:0.03:3.
4. according to the preparation method of the low fat mutton soup described in claim 1,2 or 3, it is characterized in that, described composite pungent and fragrant flavor enhancement used is by 9 parts of tsaoko greases, 3 parts of cumin greases, 7 parts of kaempferia galamga greases, 10 parts of rhizoma zingiberis greases, 12 parts of Chinese cassia tree greases, 6 parts of anistree greases, 8 parts of grease, 4 parts of Gardenia Seed Oils, 7 parts of fragrant sand greases, 2 parts of fennel seeds greases, 4 parts of pepper compositions in one's early teens.
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| CN103445241A (en) * | 2013-07-26 | 2013-12-18 | 王思伟 | Kidney tonifying and vigor nourishing mutton soup and preparation method thereof |
| CN103462116A (en) * | 2013-09-25 | 2013-12-25 | 步新源 | Weight-reducing lamb soup capable of eliminating dampness and resolving phlegm |
| CN104643187A (en) * | 2015-02-13 | 2015-05-27 | 中国农业科学院农产品加工研究所 | Mutton soup for instant potato noodle and preparation method for mutton soup |
| CN105495376B (en) * | 2015-12-18 | 2019-05-07 | 扬州大学 | A kind of production method of low mutton fermented sausage of having a strong smell |
| CN109924454A (en) * | 2019-04-15 | 2019-06-25 | 北京西贝一村餐饮管理有限公司 | A kind of without smelling of mutton mutton soup and preparation method thereof |
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| CN1672577A (en) * | 2005-04-18 | 2005-09-28 | 陈建彬 | Instant mutton soup and its making process |
| CN100435668C (en) * | 2005-05-08 | 2008-11-26 | 王水金 | Method for making mutton or mutton soup |
| CN101647586A (en) * | 2009-07-21 | 2010-02-17 | 山西百世特食品有限公司 | Method for making mutton soup |
| CN102948766A (en) * | 2011-08-26 | 2013-03-06 | 杜廷强 | Qi tonifying and stomach nourishing mutton soup making method |
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