CN104207236A - Sugar-free physique-strengthening sheep bone soup - Google Patents
Sugar-free physique-strengthening sheep bone soup Download PDFInfo
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- CN104207236A CN104207236A CN201410198816.XA CN201410198816A CN104207236A CN 104207236 A CN104207236 A CN 104207236A CN 201410198816 A CN201410198816 A CN 201410198816A CN 104207236 A CN104207236 A CN 104207236A
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- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 23
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 23
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 18
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 18
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 18
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 13
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 13
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- 239000000203 mixture Substances 0.000 claims abstract description 8
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- 239000000463 material Substances 0.000 claims description 55
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- 241001264174 Cordyceps militaris Species 0.000 claims description 19
- 238000005520 cutting process Methods 0.000 claims description 15
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- 238000001035 drying Methods 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 12
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 12
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- 229910052782 aluminium Inorganic materials 0.000 claims description 10
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 10
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- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 238000000227 grinding Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 235000008098 Oxalis acetosella Nutrition 0.000 claims description 5
- 235000010240 Paullinia pinnata Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001514 detection method Methods 0.000 claims description 5
- 238000004821 distillation Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 5
- 229910052751 metal Inorganic materials 0.000 claims description 5
- 239000002184 metal Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 240000007930 Oxalis acetosella Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 2
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- 241000190633 Cordyceps Species 0.000 abstract 1
- 230000014461 bone development Effects 0.000 abstract 1
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- 230000001737 promoting effect Effects 0.000 abstract 1
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- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
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- 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
- A23L13/20—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 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
- 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
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- 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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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses sugar-free physique-strengthening sheep bone soup. The sugar-free physique-strengthening sheep bone soup comprises, by weight, 90-100 parts of sessileflower acanthopanax bark, 75-90 parts of Guangdong cordyceps fruiting body, 70-85 parts of fingered citron, 1900-2200 parts of sheep sternum, 2000-2200 parts of sheep ribs, 40-55 parts of pawpaw, 35-45 parts of Chinese yam, 28-33 parts of Chinese cabbage, 32-38 parts of broccoli, 18-25 parts of cabbage ball, 26-35 parts of tomato, 36-42 parts of carrot, 8-11 parts of capsicum, 9-13 parts of Chinese prickly ash and 26-30 parts of spinach. The sugar-free physique-strengthening sheep bone soup is convenient for eating, has scientific and reasonable composition, has effects of tonifying nephron, nourishing stomach and invigorating spleen, promoting bone development, and improving physical power and strengthening physique, and is especially suitable for being eaten by high-mental consumption and high-physical consumption people such as students, athletes and designers and people having weak physique.
Description
Technical field
The present invention relates to the technical field of solid beverage, more particularly relate to the technical field of speed drink soup.
Background technology
Containing compositions such as calcium phosphate, calcium carbonate and osseins in sheep bone.Its soup has effect of kidney tonifying and strong muscle, also has that certain nephrasthenia emission, god are tired to sleep and the curative effect of hypopsia more, is one of soup product of often eating of people.Sheep bone soup is particular about due to its way, and needs to expend the long period and carry out that temperature fire is slow to be stewed, therefore at present people mostly only can at the restaurant in eat this kind of soup product, just more difficult tasting likes from individual the sheep bone soup drunk at ordinary times at home, in outdoor or travelling; In addition, the sheep bone soup that people make at ordinary times, its manufacture craft is traditional, and nutrition arrangement is scientific and reasonable not, more can not preserve for a long time and transport for long-distance, and can not adapt to the pursuit that modern people live to high-quality and fast pace completely.
Summary of the invention
Object of the present invention provides a kind of instant to solve above-mentioned deficiency exactly, at home, can accomplish to want to drink just to drink in open air or travelling, and scientific in nutrition is reasonable, sugar-free part content, be beneficial to long-term preservation and long-distance transport, the sugar-free strong body sheep bone soup of very applicable modern people's living needs.
The technical solution that the present invention adopts to solve the problems of the technologies described above is as follows:
A kind of sugar-free strong body sheep bone soup, it mainly includes the raw material of following weight, Sessileflower Acanthopanax Bark 90-100, Guangdong Cordyceps militaris fruiting body 75-90, Buddha's hand 70-85, sheep keel 1900-2200, Mutton chops 2000-2200, pawpaw 40-55, Chinese yam 35-45, Chinese cabbage 28-33, broccoli 32-38, cabbage 18-25, tomato 26-35, carrot 36-42, capsicum 8-11, Chinese prickly ash 9-13 and spinach 26-30, a, pretreatment of raw material: first by the Sessileflower Acanthopanax Bark in above-mentioned, Guangdong Cordyceps militaris fruiting body, Buddha's hand, Chinese prickly ash, sheep keel and Mutton chops dry after cleaning respectively that to adopt bread and cheese level method to grind powdering more for subsequent use, strand shape and granular for subsequent use is cut into after being cleaned respectively by all the other each compositions, b, to boil: by above-mentioned weight, the sheep keel and Mutton chops that grind powdering are put into pot, add in pot again weight portion be 5000 water boil, carrying out in the process boiled, the variations in temperature in pot is as follows successively: during beginning, kettle temperature is 5 DEG C ~ 8 DEG C, through 0.1 ~ 0.3 hour, kettle temperature was upgraded to 100 DEG C ~ 110 DEG C, then constant temperature 0.2 ~ 0.3 hour, again through 0.2 ~ 0.4 hour, kettle temperature reduces to 90 DEG C ~ 100 DEG C, more then constant temperature 1 ~ 2 hour, again through 0.3 ~ 0.4 hour, kettle temperature is upgraded to 100 DEG C ~ 110 DEG C, then constant temperature terminated after 1 ~ 2 hour again, then by above-mentioned weight, the Sessileflower Acanthopanax Bark of powdery, Guangdong Cordyceps militaris fruiting body and Buddha's hand are put into pot to continue to boil, the variations in temperature in pot is as follows successively: during beginning, kettle temperature is 90 DEG C ~ 100 DEG C, through 0.1 ~ 0.3 hour, kettle temperature was upgraded to 100 DEG C ~ 110 DEG C, then constant temperature 0.4 ~ 0.5 hour, again through 0.2 ~ 0.3 hour, kettle temperature reduces to 60 DEG C ~ 70 DEG C, more then constant temperature is cooled to room temperature after 0.2 ~ 0.3 hour and terminates, and the material after above-mentioned boiling is obtained juice after filtration, then is paste by JUICE CONCENTRATION, c, seasoning: plain taste, by above-mentioned weight by cutting into strand shape or granular pawpaw, Chinese yam, Chinese cabbage, broccoli put into the concentrated material in paste, and stir together with cabbage, daily life of a family taste, by above-mentioned weight by cutting into strand shape or granular pawpaw, Chinese yam, tomato, carrot put into the concentrated material in paste, and stir together with capsicum, spicy flavor, by above-mentioned weight by cutting into strand shape or granular pawpaw, Chinese yam, capsicum, Chinese prickly ash put into the concentrated material in paste, and stir together with spinach, d, paving dish, anxious to freeze: spread in aluminium dish by the above-mentioned material mixed, thickness is 15mm, material paving coiled is sent into anxious storehouse of freezing and is carried out urgency and freeze 2-3 hours, and product center temperature reaches-8 DEG C ~-6 DEG C, e, cut type: material after above-mentioned urgency being frozen takes out and thaws a little, when the central temperature of material remains on-8--6 DEG C, cut type becomes that 3 × 3 × 3 ㎜'s is granular, f, paving dish, anxious to freeze: spread by the material after cut type in aluminium dish, thickness is 15mm, material paving coiled is sent into-30 DEG C of urgency and is frozen storehouse and carry out urgency and freeze 3-4 hours, and product center temperature reaches-28 DEG C ~-30 DEG C, g, vacuum freeze drying: the material above-mentioned urgency frozen is sent in the closed container of lyophilization system, under-25 DEG C ~-30 DEG C freezing conditions, heat drying under the vacuum degree condition of 0 ~ 60Pa, and product final temperature more than 50 DEG C, can not be dehydrated because of distillation and becomes sugar-free strong body sheep bone soup, during described heat drying, in vacuum freeze-drying system equipment, the variations in temperature of heating plate is as follows successively: during beginning, temperature of heating plate is 20 DEG C, through 0.2-0.4 hour, temperature of heating plate was upgraded to 90-110 DEG C, then constant temperature 2-3 hours, again through 0.2-0.4 hour, temperature of heating plate reduces to 80-90 DEG C, more then constant temperature 1-2 hours, again through 0.2-0.4 hour, temperature of heating plate reduces to 60-70 DEG C, more then constant temperature 2-3 hours, again through 0.2-0.4 hour, temperature of heating plate is upgraded to 90-100 DEG C, more then constant temperature 1-2 hours, again through 0.2-0.4 hour, temperature of heating plate reduces to 30-40 DEG C, and last constant temperature terminates for 3-4 hours, h, sorting, metal detection and packaging.
The described raw material including following optimum weight part proportioning, Sessileflower Acanthopanax Bark 100, Guangdong Cordyceps militaris fruiting body 80, Buddha's hand 80, sheep keel 2000, Mutton chops 2000, pawpaw 50, Chinese yam 40, Chinese cabbage 30, broccoli 35, cabbage 20, tomato 30, carrot 40, capsicum 10, Chinese prickly ash 10 and spinach 30.
Carrying out in the process boiled, the variations in temperature in pot is as follows successively: during beginning, kettle temperature is 6 DEG C; Through 0.2 hour, kettle temperature was upgraded to 105 DEG C, then constant temperature 0.25 hour; Again through 0.3 hour, kettle temperature reduces to 98 DEG C, more then constant temperature 1.3 hours; Again through 0.33 hour, kettle temperature is upgraded to 100 DEG C, then constant temperature terminated after 1.6 hours again, and then by above-mentioned weight, the Sessileflower Acanthopanax Bark of powdery, Guangdong Cordyceps militaris fruiting body and Buddha's hand are put into pot and continue to boil, the variations in temperature in pot is as follows successively: during beginning, kettle temperature is 95 DEG C; Through 0.2 hour, kettle temperature was upgraded to 105 DEG C, then constant temperature 0.4 hour; Again through 0.25 hour, kettle temperature reduces to 68 DEG C, more then constant temperature is cooled to room temperature after 0.25 hour and terminates.
During described heat drying, in vacuum freeze-drying system equipment, the optimum temperature change of heating plate is as follows successively: during beginning, temperature of heating plate is 20 DEG C; Through 0.3 hour, temperature of heating plate was upgraded to 100 DEG C, then constant temperature 2.3 hours; Again through 0.3 hour, temperature of heating plate reduces to 86 DEG C, more then constant temperature 1.5 hours; Again through 0.3 hour, temperature of heating plate reduces to 68 DEG C, more then constant temperature 2.5 hours; Again through 0.3 hour, temperature of heating plate is upgraded to 96 DEG C, more then constant temperature 1.3 hours; Again through 0.3 hour, temperature of heating plate reduces to 38 DEG C, and last constant temperature terminates for 3.6 hours.
The beneficial effect that the present invention adopts above-mentioned technical solution to reach is: adopt the sheep bone soup that the present invention program makes, edible convenient, utilize boiling water or warm water can instant, again elaborate without the need to oneself, also can stay at home, accomplish to want to drink just to drink in open air or travelling, sheep bone is included in composition, Chinese herbal medicine and fruits and vegetables etc., scientific in nutrition is reasonable, sugar-free part content, be beneficial to healthy, there is training kidney tonifying unit, nourishing stomach and spleen, promote effect of skeleton development and reinforcement body-building, adopt and well-designedly boil technical process and vacuum refrigeration method processes, convenient long-term preservation and long-distance transport, very applicable modern people's living needs, suitable especially student, sportsman, designs etc. are mental to be eaten with the larger crowd of physical demands and the more weak crowd of physique.
Detailed description of the invention
embodiment 1:a kind of sugar-free strong body sheep bone soup, it mainly includes the raw material of following weight proportion, Sessileflower Acanthopanax Bark 90 kilograms, Guangdong Cordyceps militaris fruiting body 75 kilograms, Buddha's hand 85 kilograms, sheep keel 2200 kilograms, Mutton chops 2000 kilograms, pawpaw 40 kilograms, Chinese yam 45 kilograms, 33 kilograms, Chinese cabbage, broccoli 32 kilograms, cabbage 18 kilograms, 35 kilograms, tomato, 42 kilograms, carrot, 8 kilograms, capsicum, 9 kilograms, Chinese prickly ash and spinach 30 kilograms, a, pretreatment of raw material: first by the Sessileflower Acanthopanax Bark in above-mentioned, Guangdong Cordyceps militaris fruiting body, Buddha's hand, Chinese prickly ash, sheep keel and Mutton chops dry after cleaning respectively that to adopt bread and cheese level method to grind powdering more for subsequent use, strand shape and granular for subsequent use is cut into after being cleaned respectively by all the other each compositions, b, to boil: by above-mentioned weight proportion, the sheep keel and Mutton chops that grind powdering are put into pot, in pot, add weight is again that the water of 5000 kilograms boils, carrying out in the process boiled, the variations in temperature in pot is as follows successively: during beginning, kettle temperature is 8 DEG C, through 0.1 hour, kettle temperature was upgraded to 100 DEG C, then constant temperature 0.3 hour, again through 0.4 hour, kettle temperature reduces to 90 DEG C, more then constant temperature 1 hour, again through 0.4 hour, kettle temperature is upgraded to 110 DEG C, then constant temperature terminated after 1 hour again, and then by above-mentioned weight proportion, the Sessileflower Acanthopanax Bark of powdery, Guangdong Cordyceps militaris fruiting body and Buddha's hand are put into pot and continue to boil, the variations in temperature in pot is as follows successively: during beginning, kettle temperature is 90 DEG C, through 0.3 hour, kettle temperature was upgraded to 110 DEG C, then constant temperature 0.4 hour, again through 0.2 hour, kettle temperature reduces to 70 DEG C, more then constant temperature is cooled to room temperature after 0.3 hour and terminates, and the material after above-mentioned boiling is obtained juice after filtration, then is paste by JUICE CONCENTRATION, c, seasoning: plain taste, by above-mentioned weight proportion by cutting into strand shape or granular pawpaw, Chinese yam, Chinese cabbage, broccoli put into the concentrated material in paste, and stir together with cabbage, daily life of a family taste, by above-mentioned weight proportion by cutting into strand shape or granular pawpaw, Chinese yam, tomato, carrot put into the concentrated material in paste, and stir together with capsicum, spicy flavor, by above-mentioned weight proportion by cutting into strand shape or granular pawpaw, Chinese yam, capsicum, Chinese prickly ash put into the concentrated material in paste, and stir together with spinach, d, paving dish, anxious to freeze: spread in aluminium dish by the above-mentioned material mixed, thickness is 15mm, material paving coiled is sent into anxious storehouse of freezing and is carried out urgency and freeze 2-3 hours, and product center temperature reaches-8 DEG C ~-6 DEG C, e, cut type: material after above-mentioned urgency being frozen takes out and thaws a little, when the central temperature of material remains on-8--6 DEG C, cut type becomes that 3 × 3 × 3 ㎜'s is granular, f, paving dish, anxious to freeze: spread by the material after cut type in aluminium dish, thickness is 15mm, material paving coiled is sent into-30 DEG C of urgency and is frozen storehouse and carry out urgency and freeze 3-4 hours, and product center temperature reaches-28 DEG C ~-30 DEG C, g, vacuum freeze drying: the material above-mentioned urgency frozen is sent in the closed container of lyophilization system, under-25 DEG C ~-30 DEG C freezing conditions, heat drying under the vacuum degree condition of 0 ~ 60Pa, and product final temperature more than 50 DEG C, can not be dehydrated because of distillation and becomes sugar-free strong body sheep bone soup, during described heat drying, in vacuum freeze-drying system equipment, the variations in temperature of heating plate is as follows successively: during beginning, temperature of heating plate is 20 DEG C, through 0.2 hour, temperature of heating plate was upgraded to 90 DEG C, then constant temperature 3 hours, again through 0.4 hour, temperature of heating plate reduces to 80 DEG C, more then constant temperature 1 hour, again through 0.4 hour, temperature of heating plate reduces to 70 DEG C, more then constant temperature 2 hours, again through 0.2 hour, temperature of heating plate is upgraded to 100 DEG C, more then constant temperature 2 hours, again through 0.2 hour, temperature of heating plate reduces to 30 DEG C, and last constant temperature terminates for 4 hours, h, sorting, metal detection and packaging.
embodiment 2:a kind of sugar-free strong body sheep bone soup, it mainly includes the raw material of following weight proportion, Sessileflower Acanthopanax Bark double centner, Guangdong Cordyceps militaris fruiting body 90 kilograms, Buddha's hand 70 kilograms, sheep keel 1900 kilograms, Mutton chops 2200 kilograms, pawpaw 55 kilograms, Chinese yam 35 kilograms, 28 kilograms, Chinese cabbage, broccoli 38 kilograms, cabbage 25 kilograms, 26 kilograms, tomato, 36 kilograms, carrot, 11 kilograms, capsicum, 13 kilograms, Chinese prickly ash and spinach 26 kilograms, a, pretreatment of raw material: first by the Sessileflower Acanthopanax Bark in above-mentioned, Guangdong Cordyceps militaris fruiting body, Buddha's hand, Chinese prickly ash, sheep keel and Mutton chops dry after cleaning respectively that to adopt bread and cheese level method to grind powdering more for subsequent use, strand shape and granular for subsequent use is cut into after being cleaned respectively by all the other each compositions, b, to boil: by above-mentioned weight proportion, the sheep keel and Mutton chops that grind powdering are put into pot, in pot, add weight is again that the water of 5000 kilograms boils, carrying out in the process boiled, the variations in temperature in pot is as follows successively: during beginning, kettle temperature is 5 DEG C, through 0.3 hour, kettle temperature was upgraded to 110 DEG C, then constant temperature 0.2 hour, again through 0.2 hour, kettle temperature reduces to 100 DEG C, more then constant temperature 2 hours, again through 0.3 hour, kettle temperature is upgraded to 103 DEG C, then constant temperature terminated after 2 hours again, and then by above-mentioned weight proportion, the Sessileflower Acanthopanax Bark of powdery, Guangdong Cordyceps militaris fruiting body and Buddha's hand are put into pot and continue to boil, the variations in temperature in pot is as follows successively: during beginning, kettle temperature is 100 DEG C, through 0.1 hour, kettle temperature was upgraded to 105 DEG C, then constant temperature 0.5 hour, again through 0.3 hour, kettle temperature reduces to 60 DEG C, more then constant temperature is cooled to room temperature after 0.2 hour and terminates, and the material after above-mentioned boiling is obtained juice after filtration, then is paste by JUICE CONCENTRATION, c, seasoning: plain taste, by above-mentioned weight proportion by cutting into strand shape or granular pawpaw, Chinese yam, Chinese cabbage, broccoli put into the concentrated material in paste, and stir together with cabbage, daily life of a family taste, by above-mentioned weight proportion by cutting into strand shape or granular pawpaw, Chinese yam, tomato, carrot put into the concentrated material in paste, and stir together with capsicum, spicy flavor, by above-mentioned weight proportion by cutting into strand shape or granular pawpaw, Chinese yam, capsicum, Chinese prickly ash put into the concentrated material in paste, and stir together with spinach, d, paving dish, anxious to freeze: spread in aluminium dish by the above-mentioned material mixed, thickness is 15mm, material paving coiled is sent into anxious storehouse of freezing and is carried out urgency and freeze 2-3 hours, and product center temperature reaches-8 DEG C ~-6 DEG C, e, cut type: material after above-mentioned urgency being frozen takes out and thaws a little, when the central temperature of material remains on-8--6 DEG C, cut type becomes that 3 × 3 × 3 ㎜'s is granular, f, paving dish, anxious to freeze: spread by the material after cut type in aluminium dish, thickness is 15mm, material paving coiled is sent into-30 DEG C of urgency and is frozen storehouse and carry out urgency and freeze 3-4 hours, and product center temperature reaches-28 DEG C ~-30 DEG C, g, vacuum freeze drying: the material above-mentioned urgency frozen is sent in the closed container of lyophilization system, under-25 DEG C ~-30 DEG C freezing conditions, heat drying under the vacuum degree condition of 0 ~ 60Pa, and product final temperature more than 50 DEG C, can not be dehydrated because of distillation and becomes sugar-free strong body sheep bone soup, during described heat drying, in vacuum freeze-drying system equipment, the variations in temperature of heating plate is as follows successively: during beginning, temperature of heating plate is 20 DEG C, through 0.4 hour, temperature of heating plate was upgraded to 110 DEG C, then constant temperature 2 hours, again through 0.2 hour, temperature of heating plate reduces to 90 DEG C, more then constant temperature 2 hours, again through 0.2 hour, temperature of heating plate reduces to 60 DEG C, more then constant temperature 3 hours, again through 0.4 hour, temperature of heating plate is upgraded to 90 DEG C, more then constant temperature 1 hour, again through 0.4 hour, temperature of heating plate reduces to 40 DEG C, and last constant temperature terminates for 3 hours, h, sorting, metal detection and packaging.
Embodiment 3: a kind of sugar-free strong body sheep bone soup, it mainly includes the raw material of following weight proportion, Sessileflower Acanthopanax Bark double centner, Guangdong Cordyceps militaris fruiting body 80 kilograms, Buddha's hand 80 kilograms, sheep keel 2000 kilograms, Mutton chops 2000 kilograms, pawpaw 50 kilograms, Chinese yam 40 kilograms, 30 kilograms, Chinese cabbage, broccoli 35 kilograms, cabbage 20 kilograms, 30 kilograms, tomato, 40 kilograms, carrot, 10 kilograms, capsicum, 10 kilograms, Chinese prickly ash and spinach 30 kilograms, a, pretreatment of raw material: first by the Sessileflower Acanthopanax Bark in above-mentioned, Guangdong Cordyceps militaris fruiting body, Buddha's hand, Chinese prickly ash, sheep keel and Mutton chops dry after cleaning respectively that to adopt bread and cheese level method to grind powdering more for subsequent use, strand shape and granular for subsequent use is cut into after being cleaned respectively by all the other each compositions, b, to boil: by above-mentioned weight proportion, the sheep keel and Mutton chops that grind powdering are put into pot, in pot, add weight is again that the water of 5000 kilograms boils, carrying out in the process boiled, the variations in temperature in pot is as follows successively: during beginning, kettle temperature is 6 DEG C, through 0.2 hour, kettle temperature was upgraded to 105 DEG C, then constant temperature 0.25 hour, again through 0.3 hour, kettle temperature reduces to 98 DEG C, more then constant temperature 1.3 hours, again through 0.33 hour, kettle temperature is upgraded to 100 DEG C, then constant temperature terminated after 1.6 hours again, and then by above-mentioned weight proportion, the Sessileflower Acanthopanax Bark of powdery, Guangdong Cordyceps militaris fruiting body and Buddha's hand are put into pot and continue to boil, the variations in temperature in pot is as follows successively: during beginning, kettle temperature is 95 DEG C, through 0.2 hour, kettle temperature was upgraded to 105 DEG C, then constant temperature 0.4 hour, again through 0.25 hour, kettle temperature reduces to 68 DEG C, more then constant temperature is cooled to room temperature after 0.25 hour and terminates, and the material after above-mentioned boiling is obtained juice after filtration, then is paste by JUICE CONCENTRATION, c, seasoning: plain taste, by above-mentioned weight proportion by cutting into strand shape or granular pawpaw, Chinese yam, Chinese cabbage, broccoli put into the concentrated material in paste, and stir together with cabbage, daily life of a family taste, by above-mentioned weight proportion by cutting into strand shape or granular pawpaw, Chinese yam, tomato, carrot put into the concentrated material in paste, and stir together with capsicum, spicy flavor, by above-mentioned weight proportion by cutting into strand shape or granular pawpaw, Chinese yam, capsicum, Chinese prickly ash put into the concentrated material in paste, and stir together with spinach, d, paving dish, anxious to freeze: spread in aluminium dish by the above-mentioned material mixed, thickness is 15mm, material paving coiled is sent into anxious storehouse of freezing and is carried out urgency and freeze 2-3 hours, and product center temperature reaches-8 DEG C ~-6 DEG C, e, cut type: material after above-mentioned urgency being frozen takes out and thaws a little, when the central temperature of material remains on-8--6 DEG C, cut type becomes that 3 × 3 × 3 ㎜'s is granular, f, paving dish, anxious to freeze: spread by the material after cut type in aluminium dish, thickness is 15mm, material paving coiled is sent into-30 DEG C of urgency and is frozen storehouse and carry out urgency and freeze 3-4 hours, and product center temperature reaches-28 DEG C ~-30 DEG C, g, vacuum freeze drying: the material above-mentioned urgency frozen is sent in the closed container of lyophilization system, under-25 DEG C ~-30 DEG C freezing conditions, heat drying under the vacuum degree condition of 0 ~ 60Pa, and product final temperature more than 50 DEG C, can not be dehydrated because of distillation and becomes sugar-free strong body sheep bone soup, during described heat drying, in vacuum freeze-drying system equipment, the variations in temperature of heating plate is as follows successively: during beginning, temperature of heating plate is 20 DEG C, through 0.3 hour, temperature of heating plate was upgraded to 100 DEG C, then constant temperature 2.3 hours, again through 0.3 hour, temperature of heating plate reduces to 86 DEG C, more then constant temperature 1.5 hours, again through 0.3 hour, temperature of heating plate reduces to 68 DEG C, more then constant temperature 2.5 hours, again through 0.3 hour, temperature of heating plate is upgraded to 96 DEG C, more then constant temperature 1.3 hours, again through 0.3 hour, temperature of heating plate reduces to 38 DEG C, and last constant temperature terminates for 3.6 hours, h, sorting, metal detection and packaging.
Claims (4)
1. a sugar-free strong body sheep bone soup, it is characterized in that: it mainly includes the raw material of following weight, Sessileflower Acanthopanax Bark 90-100, Guangdong Cordyceps militaris fruiting body 75-90, Buddha's hand 70-85, sheep keel 1900-2200, Mutton chops 2000-2200, pawpaw 40-55, Chinese yam 35-45, Chinese cabbage 28-33, broccoli 32-38, cabbage 18-25, tomato 26-35, carrot 36-42, capsicum 8-11, Chinese prickly ash 9-13 and spinach 26-30, a, pretreatment of raw material: first by the Sessileflower Acanthopanax Bark in above-mentioned, Guangdong Cordyceps militaris fruiting body, Buddha's hand, Chinese prickly ash, sheep keel and Mutton chops dry after cleaning respectively that to adopt bread and cheese level method to grind powdering more for subsequent use, strand shape and granular for subsequent use is cut into after being cleaned respectively by all the other each compositions, b, to boil: by above-mentioned weight, the sheep keel and Mutton chops that grind powdering are put into pot, add in pot again weight portion be 5000 water boil, carrying out in the process boiled, the variations in temperature in pot is as follows successively: during beginning, kettle temperature is 5 DEG C ~ 8 DEG C, through 0.1 ~ 0.3 hour, kettle temperature was upgraded to 100 DEG C ~ 110 DEG C, then constant temperature 0.2 ~ 0.3 hour, again through 0.2 ~ 0.4 hour, kettle temperature reduces to 90 DEG C ~ 100 DEG C, more then constant temperature 1 ~ 2 hour, again through 0.3 ~ 0.4 hour, kettle temperature is upgraded to 100 DEG C ~ 110 DEG C, then constant temperature terminated after 1 ~ 2 hour again, then by above-mentioned weight, the Sessileflower Acanthopanax Bark of powdery, Guangdong Cordyceps militaris fruiting body and Buddha's hand are put into pot to continue to boil, the variations in temperature in pot is as follows successively: during beginning, kettle temperature is 90 DEG C ~ 100 DEG C, through 0.1 ~ 0.3 hour, kettle temperature was upgraded to 100 DEG C ~ 110 DEG C, then constant temperature 0.4 ~ 0.5 hour, again through 0.2 ~ 0.3 hour, kettle temperature reduces to 60 DEG C ~ 70 DEG C, more then constant temperature is cooled to room temperature after 0.2 ~ 0.3 hour and terminates, and the material after above-mentioned boiling is obtained juice after filtration, then is paste by JUICE CONCENTRATION, c, seasoning: plain taste, by above-mentioned weight by cutting into strand shape or granular pawpaw, Chinese yam, Chinese cabbage, broccoli put into the concentrated material in paste, and stir together with cabbage, daily life of a family taste, by above-mentioned weight by cutting into strand shape or granular pawpaw, Chinese yam, tomato, carrot put into the concentrated material in paste, and stir together with capsicum, spicy flavor, by above-mentioned weight by cutting into strand shape or granular pawpaw, Chinese yam, capsicum, Chinese prickly ash put into the concentrated material in paste, and stir together with spinach, d, paving dish, anxious to freeze: spread in aluminium dish by the above-mentioned material mixed, thickness is 15mm, material paving coiled is sent into anxious storehouse of freezing and is carried out urgency and freeze 2-3 hours, and product center temperature reaches-8 DEG C ~-6 DEG C, e, cut type: material after above-mentioned urgency being frozen takes out and thaws a little, when the central temperature of material remains on-8--6 DEG C, cut type becomes that 3 × 3 × 3 ㎜'s is granular, f, paving dish, anxious to freeze: spread by the material after cut type in aluminium dish, thickness is 15mm, material paving coiled is sent into-30 DEG C of urgency and is frozen storehouse and carry out urgency and freeze 3-4 hours, and product center temperature reaches-28 DEG C ~-30 DEG C, g, vacuum freeze drying: the material above-mentioned urgency frozen is sent in the closed container of lyophilization system, under-25 DEG C ~-30 DEG C freezing conditions, heat drying under the vacuum degree condition of 0 ~ 60Pa, and product final temperature more than 50 DEG C, can not be dehydrated because of distillation and becomes sugar-free strong body sheep bone soup, during described heat drying, in vacuum freeze-drying system equipment, the variations in temperature of heating plate is as follows successively: during beginning, temperature of heating plate is 20 DEG C, through 0.2-0.4 hour, temperature of heating plate was upgraded to 90-110 DEG C, then constant temperature 2-3 hours, again through 0.2-0.4 hour, temperature of heating plate reduces to 80-90 DEG C, more then constant temperature 1-2 hours, again through 0.2-0.4 hour, temperature of heating plate reduces to 60-70 DEG C, more then constant temperature 2-3 hours, again through 0.2-0.4 hour, temperature of heating plate is upgraded to 90-100 DEG C, more then constant temperature 1-2 hours, again through 0.2-0.4 hour, temperature of heating plate reduces to 30-40 DEG C, and last constant temperature terminates for 3-4 hours, h, sorting, metal detection and packaging.
2. a kind of sugar-free according to claim 1 strong body sheep bone soup, it is characterized in that: described in include the raw material of following optimum weight part proportioning, Sessileflower Acanthopanax Bark 100, Guangdong Cordyceps militaris fruiting body 80, Buddha's hand 80, sheep keel 2000, Mutton chops 2000, pawpaw 50, Chinese yam 40, Chinese cabbage 30, broccoli 35, cabbage 20, tomato 30, carrot 40, capsicum 10, Chinese prickly ash 10 and spinach 30.
3. a kind of sugar-free according to claim 1 strong body sheep bone soup, is characterized in that: carrying out in the process boiled, the variations in temperature in pot is as follows successively: during beginning, kettle temperature is 6 DEG C; Through 0.2 hour, kettle temperature was upgraded to 105 DEG C, then constant temperature 0.25 hour; Again through 0.3 hour, kettle temperature reduces to 98 DEG C, more then constant temperature 1.3 hours; Again through 0.33 hour, kettle temperature is upgraded to 100 DEG C, then constant temperature terminated after 1.6 hours again, and then by above-mentioned weight, the Sessileflower Acanthopanax Bark of powdery, Guangdong Cordyceps militaris fruiting body and Buddha's hand are put into pot and continue to boil, the variations in temperature in pot is as follows successively: during beginning, kettle temperature is 95 DEG C; Through 0.2 hour, kettle temperature was upgraded to 105 DEG C, then constant temperature 0.4 hour; Again through 0.25 hour, kettle temperature reduces to 68 DEG C, more then constant temperature is cooled to room temperature after 0.25 hour and terminates.
4. a kind of sugar-free according to claim 1 strong body sheep bone soup, is characterized in that: during described heat drying, in vacuum freeze-drying system equipment, the optimum temperature change of heating plate is as follows successively: during beginning, temperature of heating plate is 20 DEG C; Through 0.3 hour, temperature of heating plate was upgraded to 100 DEG C, then constant temperature 2.3 hours; Again through 0.3 hour, temperature of heating plate reduces to 86 DEG C, more then constant temperature 1.5 hours; Again through 0.3 hour, temperature of heating plate reduces to 68 DEG C, more then constant temperature 2.5 hours; Again through 0.3 hour, temperature of heating plate is upgraded to 96 DEG C, more then constant temperature 1.3 hours; Again through 0.3 hour, temperature of heating plate reduces to 38 DEG C, and last constant temperature terminates for 3.6 hours.
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| CN105475944A (en) * | 2015-12-15 | 2016-04-13 | 天津北洋百川生物技术有限公司 | Method for preparing bagged sheep bone soup powder |
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