CN103549564A - Convenient mutton soup and preparation method thereof - Google Patents
Convenient mutton soup and preparation method thereof Download PDFInfo
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- CN103549564A CN103549564A CN201310493496.6A CN201310493496A CN103549564A CN 103549564 A CN103549564 A CN 103549564A CN 201310493496 A CN201310493496 A CN 201310493496A CN 103549564 A CN103549564 A CN 103549564A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 241000283707 Capra Species 0.000 claims abstract description 7
- 244000291564 Allium cepa Species 0.000 claims abstract description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 5
- 240000000467 Carum carvi Species 0.000 claims abstract description 4
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 4
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 4
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 4
- 206010033546 Pallor Diseases 0.000 claims abstract description 4
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 4
- 239000008280 blood Substances 0.000 claims abstract description 4
- 210000004369 blood Anatomy 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 239000006260 foam Substances 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 4
- 230000000391 smoking effect Effects 0.000 claims abstract description 4
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 4
- 239000002023 wood Substances 0.000 claims abstract description 4
- 241001494479 Pecora Species 0.000 claims description 15
- 240000004160 Capsicum annuum Species 0.000 claims description 14
- 235000013372 meat Nutrition 0.000 claims description 8
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 235000013547 stew Nutrition 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 3
- 210000001015 abdomen Anatomy 0.000 claims description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 235000013409 condiments Nutrition 0.000 claims description 3
- 238000009826 distribution Methods 0.000 claims description 3
- 239000000835 fiber Substances 0.000 claims description 3
- 210000003205 muscle Anatomy 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000003307 slaughter Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 210000002435 tendon Anatomy 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 abstract description 4
- 239000006002 Pepper Substances 0.000 abstract description 4
- 235000016761 Piper aduncum Nutrition 0.000 abstract description 4
- 235000017804 Piper guineense Nutrition 0.000 abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 abstract description 4
- 238000009835 boiling Methods 0.000 abstract description 3
- 238000004140 cleaning Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 241000722363 Piper Species 0.000 abstract 3
- 238000004806 packaging method and process Methods 0.000 abstract 3
- 241000159443 Myrcia Species 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000007873 sieving Methods 0.000 abstract 1
- COEZWFYORILMOM-UHFFFAOYSA-M sodium 4-[(2,4-dihydroxyphenyl)diazenyl]benzenesulfonate Chemical compound [Na+].OC1=CC(O)=CC=C1N=NC1=CC=C(S([O-])(=O)=O)C=C1 COEZWFYORILMOM-UHFFFAOYSA-M 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to convenient mutton soup and a preparation method thereof. The preparation method comprises the following steps of dividing mutton into pieces with different sizes after a white goat is killed; cleaning the mutton and goat bones; blanching and removing blood foam; then laying the goat bones in the bottom of a pot, and adding the mutton, purified yellow river water, edible salt, onions, myrcia, anise, pericarpium citri reticulatae and fructus amomi; stewing slowly for 40-60 minutes with soft fire by date wood after boiling with big fire; cooling the temperature of the mutton by cool water, and then putting into icy water to ice for 40 minutes; fishing out, and draining water; smoking the mutton by white sugar and tea leaves until the surface of the mutton is gold yellow; slicing, carrying out vacuum packaging, and sterilizing; cooking the mutton soup and goat bones at high voltage for 40 minutes, shrinking to be powdery, sieving for 100 meshes, packaging, and sterilizing; selecting high-quality pepper powder to prepare into pepper oil bags; packaging salt, aginomoto, dried caraway and cumin powder respectively so as to form auxiliary material bags; and packaging the mutton bags, the shrunk soup bags, the auxiliary material bags and the pepper oil bags, thereby preparing a mutton soup. The mutton soup provided by the invention is prepared by adjusting elaborately, is fresh in mutton quality, is mellow, and is rich in nutrition.
Description
Technical field
The present invention relates to instant food technical field, specifically a kind of instant mutton soup and preparation method.
Background technology
Mutton soup mainly drops into mutton, sheep bone in cauldron and stews soup together, then drops in slaughterhouse and boil together with the new fresh mutton of cleaning is assorted with sheep.After boiling, get and drain, then thinly slice to put into get away in water and one float, then pour in soup bowl, pour boiling hot snow-white sheep soup, sprinkle dark green chopped spring onion, one bowl steaming hot, and the mutton soup suffusing an exquisite fragrance all around has just been made.Mixing the flavoring such as salt, monosodium glutamate, pepper powder is edible after being in harmonious proportion.Mutton soup is welcome by everybody deeply with its delicious flavour, nutritious, instant.Edible mutton meat soup must remove diet to special eating house now, belong to instantaneity food, carry and store inconvenience, stay at home thus or be away from home and be difficult to enjoy, present discloseder instant mutton soups, although carried out high temperature virus killing and packed, because its processing technology is different with flavoring, so difficult through reaching quality and the mouthfeel of mutton soup of the present invention.
Summary of the invention
The present invention overcomes the deficiency of prior art, the instant mutton soup that provide a kind of nutritious, delicious flavour, is easy to carry and stores.
Technical scheme of the present invention is: a kind of instant mutton soup, comprises mutton bag, concentrated steamed dumping, accessory package, chilli oil bag.
A preparation method, mainly comprises the following steps:
1, select materials: select the white goat of this real estate of Distributions in Liaocheng of Shandong Province, slaughter rear rejecting sheep bone, by position, mutton is divided into the piece differing in size, shank meat fiber is thick and muscle tendon flourishing, and stripping and slicing should be little, belly, rib, vertebra position meat are tender, and stripping and slicing is slightly large.The Huanghe water of purified treatment for hydromining.Select high-quality condiment standby.
2, the making of mutton bag: mutton, sheep bone are cleaned, blanching is removed blood foam, then Yang Gupu enters the bottom of a pan, by 50 kilograms of mutton, 100 kilograms of ratios that purify Huanghe water add mutton and water, again with 300 grams of salt, 200 grams of green onions, 50 grams of spiceleafs, 50 grams of anises, 50 grams of dried orange peels, 50 grams of fructus amomis, after big fire is boiled, with the little fire of jujube wood, stew slowly 40-60 minute, mutton is pulled out and put into after cold water cooling, put into frozen water iced 10 minutes again, pull pouring solid carbon dioxide out, putting into 350 grams of 350 grams of white sugar for smoking cooker, tealeaves, to smoke mutton surface golden yellow.Section, vacuum packaging (by 300 grams of packings of every bag), sterilizing.
3, the making of concentrated steamed dumping: the mutton soup in upper step is leached, and sheep bone is together pulled out, put into pressure cooker inner high voltage and boil 40 minutes, now sheep bone shortcake is broken, then puts into concentration pan and is condensed into powdery, crosses 100 mesh sieves, by 15 gram of one collation package sterilization.
4, chilli oil is made: select high-quality chilli powder to make chilli oil, by 10 grams of a pack sealings.
5, accessory package is made: salt and monosodium glutamate, air-dry caraway, cumin powder are filled respectively to bag, form accessory package.
6, packing: by after mutton bag, concentrated steamed dumping, accessory package, chilli oil collation package finished product.
Mutton soup of the present invention is made through meticulous adjustment, delicious meat, and soup juice is mellow, nutritious, has kept nutrition and the mouthfeel of new fresh mutton, and mutton is smoked the delicate fragrance with tealeaves through tealeaves.Be easy to carry and store the ideal chose of ，Shi family, tourism instant food and the gift of visiting.
The specific embodiment
Below in conjunction with embodiment, the invention will be further described.
Embodiment: a kind of instant mutton soup and preparation method, comprise mutton bag, concentrated steamed dumping, accessory package, chilli oil bag.
Preparation method comprises the following steps:
1, select the white goat of this real estate of Distributions in Liaocheng of Shandong Province, slaughter rear rejecting sheep bone, by position, mutton is divided into the piece differing in size, shank meat fiber is thick and muscle tendon flourishing, and stripping and slicing should be little, and belly, rib, vertebra position meat are tender, and stripping and slicing is slightly large.The Huanghe water of purified treatment for hydromining.Select high-quality condiment standby.
2, mutton, sheep bone are cleaned, blanching is removed blood foam, then Yang Gupu enters the bottom of a pan, by 50 kilograms of mutton, 100 kilograms of ratios that purify Huanghe water add mutton and water, again with 300 grams of salt, 200 grams of green onions, 50 grams of spiceleafs, 50 grams of anises, 50 grams of dried orange peels, 50 grams of fructus amomis, after big fire is boiled, with the little fire of jujube wood, stew slowly 40-60 minute, mutton is pulled out and put into after cold water cooling, put into frozen water iced 10 minutes again, pull pouring solid carbon dioxide out, putting into 350 grams of 350 grams of white sugar for smoking cooker, tealeaves, to smoke mutton surface golden yellow.Section, vacuum packaging (by 300 grams of packings of every bag), sterilizing.
3, the mutton soup in upper step is leached, and sheep bone is together pulled out, put into pressure cooker inner high voltage and boil 40 minutes, now sheep bone shortcake is broken, then puts into concentration pan and is condensed into powdery, crosses 100 mesh sieves, by 15 gram of one collation package sterilization.
4, select high-quality chilli powder to make chilli oil, by 10 grams of a pack sealings.
5, salt and monosodium glutamate, air-dry caraway, cumin powder are filled respectively to bag in right amount, form accessory package.
6, packing: by after mutton bag, concentrated steamed dumping, accessory package, chilli oil collation package finished product.
Claims (2)
1. an instant mutton soup, is characterized in that, comprises mutton bag, concentrated steamed dumping, accessory package, chilli oil bag.
2. a preparation method for instant mutton soup, is characterized in that, mainly comprises the following steps:
I, select materials: select the white goat of this real estate of Distributions in Liaocheng of Shandong Province, slaughter rear rejecting sheep bone, by position, mutton is divided into the piece differing in size, shank meat fiber is thick and muscle tendon is flourishing, and stripping and slicing should be little, belly, rib, vertebra position meat are tender, and stripping and slicing is slightly large.The Huanghe water of purified treatment for hydromining.Select high-quality condiment standby;
II, the making of mutton bag: by mutton, sheep bone is cleaned, blanching is removed blood foam, then Yang Gupu enters the bottom of a pan, by 50 kilograms of mutton, 100 kilograms of ratios that purify Huanghe water add mutton and water, again with 300 grams of salt, 200 grams of green onions, 50 grams of spiceleafs, 50 grams of anises, 50 grams of dried orange peels, 50 grams of fructus amomis, after big fire is boiled, with the little fire of jujube wood, stew slowly 40-60 minute, mutton is pulled out and put into after cold water cooling, put into again frozen water iced 10 minutes, pull pouring solid carbon dioxide out, put into 350 grams of white sugar for smoking cooker, it is golden yellow that 350 grams of tealeaves are smoked mutton surface, section, vacuum packaging, sterilizing,
The making of III, concentrated steamed dumping: the mutton soup in upper step is leached, and sheep bone is together pulled out, put into pressure cooker inner high voltage and boil 40 minutes, now sheep bone shortcake is broken, then puts into concentration pan and is condensed into powdery, crosses 100 mesh sieves, by 15 gram of one collation package sterilization;
IV, chilli oil are made: select high-quality chilli powder to make chilli oil, by 10 grams of a pack sealings;
V, accessory package are made: salt and monosodium glutamate, air-dry caraway, cumin powder are filled respectively to bag, form accessory package;
VI, packing: by after mutton bag, concentrated steamed dumping, accessory package, chilli oil collation package finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310493496.6A CN103549564A (en) | 2013-10-12 | 2013-10-12 | Convenient mutton soup and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310493496.6A CN103549564A (en) | 2013-10-12 | 2013-10-12 | Convenient mutton soup and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103549564A true CN103549564A (en) | 2014-02-05 |
Family
ID=50004072
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310493496.6A Pending CN103549564A (en) | 2013-10-12 | 2013-10-12 | Convenient mutton soup and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103549564A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432284A (en) * | 2014-11-27 | 2015-03-25 | 贾晓晨 | Health soup material and preparation method thereof |
| CN104522765A (en) * | 2015-01-06 | 2015-04-22 | 江苏久思乡食品科技有限公司 | Sacked materials used for making wind dried mutton soup fast |
| CN107912716A (en) * | 2017-10-18 | 2018-04-17 | 成都食为天科技有限公司 | A kind of convenient and instant type Benben chicken and preparation method thereof |
| CN112167534A (en) * | 2020-09-18 | 2021-01-05 | 山西汾水草堂生物科技有限公司 | Instant brain |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1672577A (en) * | 2005-04-18 | 2005-09-28 | 陈建彬 | Instant mutton soup and its making process |
| CN1703982A (en) * | 2004-05-28 | 2005-12-07 | 吕鹏 | Shan county mutton soup and its industrial production method |
-
2013
- 2013-10-12 CN CN201310493496.6A patent/CN103549564A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1703982A (en) * | 2004-05-28 | 2005-12-07 | 吕鹏 | Shan county mutton soup and its industrial production method |
| CN1672577A (en) * | 2005-04-18 | 2005-09-28 | 陈建彬 | Instant mutton soup and its making process |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432284A (en) * | 2014-11-27 | 2015-03-25 | 贾晓晨 | Health soup material and preparation method thereof |
| CN104522765A (en) * | 2015-01-06 | 2015-04-22 | 江苏久思乡食品科技有限公司 | Sacked materials used for making wind dried mutton soup fast |
| CN107912716A (en) * | 2017-10-18 | 2018-04-17 | 成都食为天科技有限公司 | A kind of convenient and instant type Benben chicken and preparation method thereof |
| CN112167534A (en) * | 2020-09-18 | 2021-01-05 | 山西汾水草堂生物科技有限公司 | Instant brain |
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Application publication date: 20140205 |