CN104172210A - Nourishing canned mutton soup and preparation method thereof - Google Patents
Nourishing canned mutton soup and preparation method thereof Download PDFInfo
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- CN104172210A CN104172210A CN201410312317.9A CN201410312317A CN104172210A CN 104172210 A CN104172210 A CN 104172210A CN 201410312317 A CN201410312317 A CN 201410312317A CN 104172210 A CN104172210 A CN 104172210A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 238000010411 cooking Methods 0.000 claims abstract description 13
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 12
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 206010053615 Thermal burn Diseases 0.000 claims description 12
- 244000241838 Lycium barbarum Species 0.000 claims description 10
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 10
- 241000234314 Zingiber Species 0.000 claims description 10
- 239000009636 Huang Qi Substances 0.000 claims description 6
- 241000545442 Radix Species 0.000 claims description 4
- 235000020995 raw meat Nutrition 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 235000013547 stew Nutrition 0.000 claims description 4
- 239000000654 additive Substances 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 241000382455 Angelica sinensis Species 0.000 abstract 2
- 241000045403 Astragalus propinquus Species 0.000 abstract 2
- 244000241872 Lycium chinense Species 0.000 abstract 2
- 235000015468 Lycium chinense Nutrition 0.000 abstract 2
- 244000273928 Zingiber officinale Species 0.000 abstract 2
- 240000000038 Ziziphus mauritiana Species 0.000 abstract 2
- 235000006545 Ziziphus mauritiana Nutrition 0.000 abstract 2
- 235000008529 Ziziphus vulgaris Nutrition 0.000 abstract 2
- 235000006533 astragalus Nutrition 0.000 abstract 2
- 241000894006 Bacteria Species 0.000 abstract 1
- 206010033546 Pallor Diseases 0.000 abstract 1
- 235000014613 canned/preserved soup Nutrition 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 230000007812 deficiency Effects 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 8
- 238000011161 development Methods 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 230000000996 additive effect Effects 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 230000012010 growth Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000007961 artificial flavoring substance Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 239000003517 fume Substances 0.000 description 1
- 230000007773 growth pattern Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000007726 management method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
- 239000002699 waste material 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 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish 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
- 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 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Wood Science & Technology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
The invention discloses nourishing canned mutton soup and a preparation method thereof. The nourishing canned mutton soup comprises the following raw materials in parts by weight: 500-600 parts of mutton, 2-5 parts of angelica sinensis, 2-5 parts of astragalus membranaceus, 2-5 parts of dried longan, 2-5 parts of Chinese wolfberries, 2-5 parts of Chinese dates, 2-4 parts of ginger slices, 5-7 parts of cooking wine, and 5-10 parts of salt. The preparation method comprises the steps: (1) chopping the mutton into blocks, putting the mutton blocks into a pot, and blanching the mutton blocks in the pot for 5-8 minutes with the presence of cooking wine and ginger slices to remove mutton smell; (2) boiling water with a casserole, scooping up the blanched mutton, and putting the mutton into the casserole; (3) adding angelica sinensis, astragalus membranaceus, dried longan, Chinese wolfberries and Chinese dates into the casserole, and stewing the mixture for 40-60 minutes; and (4) adding salt into the stewed soup, canning the soup, and steaming the canned soup for 20-30 minutes to kill bacteria, thereby obtaining finished products. The nourishing canned mutton soup which is prepared by the preparation method disclosed by the invention can be stored at a room temperature and is convenient to eat, and no preservatives and additives is added into the soup, so that the soup has the efficacies of tonifying qi and blood and treating deficiency.
Description
Technical field
The invention belongs to can processing field, be specifically related to a kind of nourishing mutton soup can and preparation method thereof.
Background technology
Investigation from China Food Industry Association shows, the constantly increase of along with the raising of resident living level, going on a journey, travel, food consumption idea and mode quietly change, a lot of families attempt to free from kitchen, reduce fume pollution, alleviate housework.Tinned food is just convenient, healthy with it, the feature of easy storage, has adapted to people's daily need, day by day welcomed by the people.In addition, China's can level of consumption is also very low, and with year consumption figure calculating per capita, the U.S. is 90 kilograms, and West Europe is 50 kilograms, and Japan is 23 kilograms, and China is only 1 kilogram.Visible, domestic market not yet really starts, and has a high potential.
China has become one of the main can production in the world and exported country, and industry keeps the situation of rapid growth.The first quarter in 2013, China Fujian Province can output is maximum, accounts for 29.1% of national can total output share; Next is that Hubei Province, Shandong Province, Hunan Province, Zhejiang Province also occupy respectively 14%, 7.78%, 7.48% and 7.19% proportion.
Tinned food is that Chinese numerous food squeezes into the international market at first, and product quality is a kind of commodity in line with international standards early.Can industry is also keeping development speed faster always.
2006, national can industry kept the situation increasing, and the above can of scale manufacturing enterprise accumulative total realizes 35,527,753,000 yuan of total industrial output values, has increased by 22.60% than same period last year; Accumulative total realizes product sales revenue 33,578,917,000 yuan, has increased by 19.59% than same period last year; Accumulative total is generated profit total value 1,144,170,000 yuan, has increased by 45.51% than same period last year.
The 1-12 month in 2007, the above can of scale manufacturing enterprise accumulative total realizes 46,735,576,000 yuan of total industrial output values, has increased by 34.47% than same period last year; The 1-10 month in 2008, the above can of scale manufacturing enterprise accumulative total realizes 47,958,300,000 yuan of total industrial output values, has increased by 33.09% than same period last year.
Within 2008,1-12 month China can accumulative total output is 5952925.26 tons, has increased by 17.44% than same period last year, and wherein the output in single month May is minimum only has 411630.97 tons, has increased over the same month last year 2.86%.Maximum 496202.48 tons of the output in single month November, has increased by 18.12% over the same month last year.
In April, 2009, can industry kept very fast development, completed 5,100,000,000 yuan of total industrial output values, increased by 16.6% on a year-on-year basis; 47.9 ten thousand tons of can output, increase by 4.2%; 16.7 hundred million yuan of outlet delivery values, increase by 2.3%; Rate of production and marketing 97.9%, declines 1.4 percentage points.1-4 month can industry completes 177.6 hundred million yuan of total industrial output values, increases by 15% on a year-on-year basis; 173.9 ten thousand tons of can output, increase by 7.5%; 56.8 hundred million yuan of outlet delivery values, increase by 2.1%; Rate of production and marketing 99.8%, increases by 1.1 percentage points.The accumulative total output of 2009 Nian1-4 month China can industry is 1738778.68 tons, has increased by 7.52%, so far than same period last year.Wherein the output in single month February is minimum only has 389420.7 tons, has increased over the same month last year 30.69%.
Be not difficult to find out that thus Chinese can industry development is very rapidly.From its development trend, Chinese can industry is the traditional outlet industry of China, is also the most important exported product of current food industry.China has become one of the main can production in the world and exported country.In recent years, at home and abroad the market demand pulled down, and can industry presents the situation of sustained, stable growth.
In can industry development, also there are some problems in industry.Can outlet industry added value is not high, and the large valency of export management dependence amount is merely low; Some enterprises arbitrarily reduce quality standard; Misuse additive; Product homogeneity situation is more serious; Cost parameter is larger, and canner and slack tank price obviously go up etc., put into effect some measures comprise change growth pattern for these problem industries; Strengthen raw materials control; Adhere to brand strategy etc., obtained good effect.
Along with the development of Chinese society's economy, the raising year by year of people's life class, the tinned food of convenience, health, nutrition, safety is just more and more subject to consumer's approval, and can industry has wide development space.
There is following problem in existing can:
1. contain anticorrisive agent.For extending storage life, tinned food will add anticorrisive agent in manufacturing process, and often edible all have infringement to liver, kidney.
2. contain additive.In order to make can more delicious, in process, can add the additives such as spices, pigment, artificial flavors, often eat harmful.
Mutton soup is a kind of soup that people like very much, but makes to get up to waste time and energy, and tests cooking very much.If can adopt industrialized method to be produced into can, people just can enjoy at any time, but up to the present, also do not find that such product occurs.
Summary of the invention
The object of the invention is to provide a kind of nourishing mutton soup can and preparation method thereof.
Technical scheme of the present invention is: nourishing mutton soup can, its raw material weight proportioning is: mutton 500-600 part, Radix Angelicae Sinensis 2-5 part, Radix Astragali 2-5 part, dried longan 2-5 part, matrimony vine 2-5 part, date 2-5 part, ginger splices 2-4 part, cooking wine 5-7 part, salt 5-10 part.
Further, its raw material weight proportioning is: 500 parts, mutton, 2 parts of Radix Angelicae Sinensis, 2 parts of the Radixs Astragali, 2 parts of dried longans, 2 parts of matrimony vines, 2 parts, date, 4 parts of ginger splices, 5 parts of cooking wine, 5 parts of salt.
Its preparation method is:
(1) mutton is cut and is put into pot after piece and scald boiling hotly, adds cooking wine and ginger splices simultaneously, scalds to scald and within 5-8 minute, removes raw meat;
(2) marmite is heated up water the mutton of scalding after scalding is dragged in marmite;
(3) Radix Angelicae Sinensis, the Radix Astragali, dried longan, matrimony vine, date are added and pour the 40-60 minute that stews in marmite into;
(4) to pot after soup in add salt, then by soup tinning, a boiling 20-30 minute sterilization gets product.
The present invention compared with prior art tool has the following advantages:
Nourishing mutton soup can normal temperature prepared by the present invention is preserved, instant, does not add any anticorrisive agent and additive, has and fills blood, controls the effect that void is lost.
The specific embodiment
Embodiment 1
Nourishing mutton soup can, its raw material weight proportioning is: 600 parts, mutton, 2 parts of Radix Angelicae Sinensis, 2 parts of the Radixs Astragali, 5 parts of longans, 5 parts of matrimony vines, 2 parts, date, 4 parts of ginger splices, 7 parts of cooking wine, 5 parts of salt.
Its preparation method is:
(1) mutton is cut and is put into pot after piece and scald boiling hotly, adds cooking wine and ginger splices simultaneously, scalds to scald and within 5 minutes, removes raw meat;
(2) marmite is heated up water the mutton of scalding after scalding is dragged in marmite;
(3) Radix Angelicae Sinensis, the Radix Astragali, dried longan, matrimony vine, date are added pour in marmite and stew 60 minutes;
(4) to pot after soup in add salt, then by soup tinning, boiling sterilization in 20 minutes gets product.
Embodiment 2
Nourishing mutton soup can, its raw material weight proportioning is: 500 parts, mutton, 5 parts of Radix Angelicae Sinensis, 5 parts of the Radixs Astragali, 2 parts of dried longans, 2 parts of matrimony vines, 5 parts, date, 2 parts of ginger splices, 5 parts of cooking wine, 10 parts of salt.
Its preparation method is:
(1) mutton is cut and is put into pot after piece and scald boiling hotly, adds cooking wine and ginger splices simultaneously, scalds to scald and within 8 minutes, removes raw meat;
(2) marmite is heated up water the mutton of scalding after scalding is dragged in marmite;
(3) Radix Angelicae Sinensis, the Radix Astragali, dried longan, matrimony vine, date are added pour in marmite and stew 40 minutes;
(4) to pot after soup in add salt, then by soup tinning, boiling sterilization in 30 minutes gets product.
The above embodiment has only expressed the application's the specific embodiment, and it describes comparatively concrete and detailed, but can not therefore be interpreted as the restriction to the application's protection domain.It should be pointed out that for the person of ordinary skill of the art, not departing under the prerequisite of present techniques plan plot, can also make some distortion and improvement, these all belong to the application's protection domain.
Claims (3)
1. nourishing mutton soup can, is characterized in that, its raw material weight proportioning is: mutton 500-600 part, Radix Angelicae Sinensis 2-5 part, Radix Astragali 2-5 part, dried longan 2-5 part, matrimony vine 2-5 part, date 2-5 part, ginger splices 2-4 part, cooking wine 5-7 part, salt 5-10 part.
2. nourishing mutton soup can according to claim 1, is characterized in that, its raw material weight proportioning is: 500 parts, mutton, 2 parts of Radix Angelicae Sinensis, 2 parts of the Radixs Astragali, 2 parts of dried longans, 2 parts of matrimony vines, 2 parts, date, 4 parts of ginger splices, 5 parts of cooking wine, 5 parts of salt.
3. the preparation method of nourishing mutton soup can according to claim 1 and 2, is characterized in that comprising the steps:
(1) mutton is cut and is put into pot after piece and scald boiling hotly, adds cooking wine and ginger splices simultaneously, scalds to scald and within 5-8 minute, removes raw meat;
(2) marmite is heated up water the mutton of scalding after scalding is dragged in marmite;
(3) Radix Angelicae Sinensis, the Radix Astragali, dried longan, matrimony vine, date are added and pour the 40-60 minute that stews in marmite into;
(4) to pot after soup in add salt, then by soup tinning, a boiling 20-30 minute sterilization gets product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410312317.9A CN104172210A (en) | 2014-07-03 | 2014-07-03 | Nourishing canned mutton soup and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410312317.9A CN104172210A (en) | 2014-07-03 | 2014-07-03 | Nourishing canned mutton soup and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN104172210A true CN104172210A (en) | 2014-12-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201410312317.9A Pending CN104172210A (en) | 2014-07-03 | 2014-07-03 | Nourishing canned mutton soup and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685993A (en) * | 2016-02-03 | 2016-06-22 | 辽宁仁达食品股份有限公司 | Canned beef and processing method thereof |
| CN105851891A (en) * | 2016-04-15 | 2016-08-17 | 福建万亿店中店电子商务有限责任公司 | Canned bamboo rat meat and preparation method thereof |
| CN108142833A (en) * | 2016-12-02 | 2018-06-12 | 丹阳市金土地景观苗木专业合作社 | A kind of canned mutton and its production method |
| CN108201104A (en) * | 2016-12-19 | 2018-06-26 | 以岭健康城科技有限公司 | A kind of ginger-red jujube mutton soup and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1083319A (en) * | 1993-01-19 | 1994-03-09 | 卫之祥 | Canned medical food |
| CN1160504A (en) * | 1996-03-22 | 1997-10-01 | 国营富顺县食品厂 | Mingsheng chicken can and its production process |
| CN102273642A (en) * | 2011-06-17 | 2011-12-14 | 武威市医药有限责任公司 | Cistanche mutton can |
-
2014
- 2014-07-03 CN CN201410312317.9A patent/CN104172210A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1083319A (en) * | 1993-01-19 | 1994-03-09 | 卫之祥 | Canned medical food |
| CN1160504A (en) * | 1996-03-22 | 1997-10-01 | 国营富顺县食品厂 | Mingsheng chicken can and its production process |
| CN102273642A (en) * | 2011-06-17 | 2011-12-14 | 武威市医药有限责任公司 | Cistanche mutton can |
Non-Patent Citations (1)
| Title |
|---|
| 冯治平等: "清真羊肉罐头生产工艺及品质影响研究", 《四川理工学院学报（自然科学版）》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685993A (en) * | 2016-02-03 | 2016-06-22 | 辽宁仁达食品股份有限公司 | Canned beef and processing method thereof |
| CN105851891A (en) * | 2016-04-15 | 2016-08-17 | 福建万亿店中店电子商务有限责任公司 | Canned bamboo rat meat and preparation method thereof |
| CN108142833A (en) * | 2016-12-02 | 2018-06-12 | 丹阳市金土地景观苗木专业合作社 | A kind of canned mutton and its production method |
| CN108201104A (en) * | 2016-12-19 | 2018-06-26 | 以岭健康城科技有限公司 | A kind of ginger-red jujube mutton soup and preparation method thereof |
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Application publication date: 20141203 |
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