CN103892363A - 一种羊汤的制作方法 - Google Patents
一种羊汤的制作方法 Download PDFInfo
- Publication number
- CN103892363A CN103892363A CN201210578188.9A CN201210578188A CN103892363A CN 103892363 A CN103892363 A CN 103892363A CN 201210578188 A CN201210578188 A CN 201210578188A CN 103892363 A CN103892363 A CN 103892363A
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- mutton
- sheep
- soup
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- manufacturing
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- 235000014347 soups Nutrition 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 206010033546 Pallor Diseases 0.000 claims abstract description 3
- 239000008280 blood Substances 0.000 claims abstract description 3
- 210000004369 blood Anatomy 0.000 claims abstract description 3
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 3
- 239000012535 impurity Substances 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims abstract description 3
- 235000013599 spices Nutrition 0.000 claims abstract description 3
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 3
- 241001494479 Pecora Species 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000006260 foam Substances 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 2
- 235000019687 Lamb Nutrition 0.000 abstract 3
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 229940029982 garlic powder Drugs 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000126 substance Substances 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明涉及一种菜肴的制作方法，具体地说是一种羊汤的制作方法，选羊肉、羊杂→羊杂清洗、去除杂质→焯水去除血秽→捞起清洗→羊肉、羊杂切块→入调味原料（姜蒜沫粉等）水煮（水温100℃，入煮时间60分钟左右）→冷却、12小时入味→捞起→包装；羊骨→粉碎→熬制90分钟左右→浓汤加以香辛料→称重、真空包装，具有即食、保鲜、美味、营养、方便食用的优点。
Description
技术领域
本发明涉及一种菜肴的制作方法，具体地说是一种羊汤的制作方法。
背景技术
羊汤是一道传统的地方风味小吃，但食用仅局限于饭店和家庭等固定场所，给一些生活节奏快、无时间烹制及外出的消费者食用带来不便。
发明内容
本发明的目的是提供一种羊汤的制作方法，该方法具有即食、保鲜、美味、营养、方便食用的优点。
本发明的技术方案是：选羊肉、羊杂→羊杂清洗、去除杂质→焯水去除血秽→捞起清洗→羊肉、羊杂切块→入调味原料（姜蒜沫粉等）水煮（水温100℃，入煮时间60分钟左右）→冷却、12小时入味→捞起→包装。
羊骨→粉碎→熬制90分钟左右→浓汤加以香辛料→称重、真空包装。
配比方案表
单次原材料配比方案
本发明将餐饮羊汤的传统餐饮技艺和现代食品工程技术相结合，形成了工业化生产工艺，产品不含任何化学添加剂和防腐剂，既保留了传统羊汤的风味和营养，又即食、方便、卫生。
具体实施方式
实施例1
取200公斤羊肉洗净，加入茴香2公斤，花椒1公斤，大料1公斤，桂皮2公斤，肉蔻1公斤，葱6公斤，精盐9公斤，生姜6公斤，蒜5公斤，按比例一起装入包装袋内按每袋300-500克充氮包装，再经多阶段温和F值式灭菌，即在85℃灭菌3分钟、100℃灭菌2分钟、110℃灭菌2分钟、121℃灭菌3分钟，冷却后即成成品。
Claims (1)
1.一种羊汤的制作方法，其特征在于，选羊肉、羊杂→羊杂清洗、去除杂质→焯水去除血秽→捞起清洗→羊肉、羊杂切块→入调味原料（姜蒜沫粉等）水煮（水温100℃，入煮时间60分钟左右）→冷却、12小时入味→捞起→包装；羊骨→粉碎→熬制90分钟左右→浓汤加以香辛料→称重、真空包装。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210578188.9A CN103892363A (zh) | 2012-12-27 | 2012-12-27 | 一种羊汤的制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210578188.9A CN103892363A (zh) | 2012-12-27 | 2012-12-27 | 一种羊汤的制作方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103892363A true CN103892363A (zh) | 2014-07-02 |
Family
ID=50984191
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210578188.9A Pending CN103892363A (zh) | 2012-12-27 | 2012-12-27 | 一种羊汤的制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103892363A (zh) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522765A (zh) * | 2015-01-06 | 2015-04-22 | 江苏久思乡食品科技有限公司 | 一种快速冲制风腊羊肉汤袋装料 |
| CN104886674A (zh) * | 2015-06-17 | 2015-09-09 | 冯星星 | 一种速食羊肉汤的制备方法 |
| RU2573752C1 (ru) * | 2014-11-05 | 2016-01-27 | Олег Иванович Квасенков | Способ получения консервов "суп мясной с рисом и овощами" |
| RU2582774C1 (ru) * | 2015-03-10 | 2016-04-27 | Олег Иванович Квасенков | Способ получения консервов "карам шурпа" |
| CN107927597A (zh) * | 2017-12-22 | 2018-04-20 | 北京沃派云商信息科技有限公司 | 一种羊汤及其制作方法 |
-
2012
- 2012-12-27 CN CN201210578188.9A patent/CN103892363A/zh active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2573752C1 (ru) * | 2014-11-05 | 2016-01-27 | Олег Иванович Квасенков | Способ получения консервов "суп мясной с рисом и овощами" |
| CN104522765A (zh) * | 2015-01-06 | 2015-04-22 | 江苏久思乡食品科技有限公司 | 一种快速冲制风腊羊肉汤袋装料 |
| RU2582774C1 (ru) * | 2015-03-10 | 2016-04-27 | Олег Иванович Квасенков | Способ получения консервов "карам шурпа" |
| CN104886674A (zh) * | 2015-06-17 | 2015-09-09 | 冯星星 | 一种速食羊肉汤的制备方法 |
| CN107927597A (zh) * | 2017-12-22 | 2018-04-20 | 北京沃派云商信息科技有限公司 | 一种羊汤及其制作方法 |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140702 |