CN105054151A - Preparation technology for sheep haggis soup - Google Patents
Preparation technology for sheep haggis soup Download PDFInfo
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- CN105054151A CN105054151A CN201510567070.XA CN201510567070A CN105054151A CN 105054151 A CN105054151 A CN 105054151A CN 201510567070 A CN201510567070 A CN 201510567070A CN 105054151 A CN105054151 A CN 105054151A
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- sheep
- minute
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- haggis
- soup
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- 241001494479 Pecora Species 0.000 title claims abstract description 110
- 235000014347 soups Nutrition 0.000 title claims abstract description 21
- 238000005516 engineering process Methods 0.000 title abstract description 8
- 235000011915 haggis Nutrition 0.000 title abstract 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 claims abstract description 14
- 238000004140 cleaning Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims description 39
- 235000019082 Osmanthus Nutrition 0.000 claims description 14
- 241000333181 Osmanthus Species 0.000 claims description 14
- 210000004185 liver Anatomy 0.000 claims description 14
- 210000004072 lung Anatomy 0.000 claims description 14
- 210000000936 intestine Anatomy 0.000 claims description 12
- 235000013547 stew Nutrition 0.000 claims description 10
- 244000291564 Allium cepa Species 0.000 claims description 7
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 7
- 244000061520 Angelica archangelica Species 0.000 claims description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 7
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 235000013409 condiments Nutrition 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 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 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 5
- 240000000467 Carum carvi Species 0.000 claims description 5
- 235000005747 Carum carvi Nutrition 0.000 claims description 5
- 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 description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- -1 heterocyclic amine Chemical class 0.000 abstract 1
- 238000011031 large-scale manufacturing process Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036449 good health Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 206010029410 night sweats Diseases 0.000 description 1
- 230000036565 night sweats Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Classifications
-
- 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
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a preparation technology for sheep haggis soup. The preparation technology comprises the following steps: selecting preliminarily cleaned sheep haggis as a raw material, cleaning and quantitatively pre-stewing the sheep haggis according to different parts, preparing pot scraps and seasoning water, stewing sheep haggis in the pot scraps, adding the seasoning water, and stewing the sheep haggis with soft fire to obtain the sheep haggis soup. According to the preparation technology disclosed by the invention, the sheep haggis cleaning efficiency can be effectively improved, the processing time is shortened, production of hazards such as heterocyclic amine is reduced, the flavor within the shelf life is kept stable, and the quality safety level of a product is improved; and the preparation technology is suitable for large-scale production.
Description
Technical field
The invention belongs to the technical field of food and processing thereof, be specifically related to a kind of manufacture craft of mutton entrails soup.
Background technology
China's mutton industry development is in recent years rapid, mutton goods gradually favor by increasing consumer, the nutritive value of mutton and sheep internal organ is more and more subject to people's attention.Sheep is assorted as the traditional cuisines of one not only unique flavor but also have good health care, as sheep liver nature and flavor sweetness and bitterness, has effect of beneficial blood, tonifying liver, improving eyesight; Sheep tripe is warm in nature, can qi-restoratives, strengthening the spleen and stomach, and it is effective in cure consumptive disease to be won to the illnesss such as thin, poor appetite, night sweat frequent micturition; Sheep lung can lead to lung qi, water transfer road, diuresis; The strongly fragrant bushing of sheep heart solution.This traditional cuisines of being mixed by sheep make instant instant food, realize suitability for industrialized production, can change current traditional sheep mix handicraft workshop formula produce mode, improve the quality of products and level of security.
All many-sided problems such as the cleaning of production technology ubiquity raw material is not thoroughly but current sheep is mixed, long processing time, yield rate are low, energy consumption is high, seriously constrain industrialization and the marketization of instant mutton entrails product.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of quick, energy-conservation instant mutton entrails soup manufacture craft.
The technical solution used in the present invention is: a kind of manufacture craft of mutton entrails soup, comprises the following steps:
1) select materials: select a complete set of sheep to mix;
2) clean and precook: carrying out respectively cleaning and precooking by assorted for the sheep of different parts;
3) pot material is configured: described pot material is made up of the condiment of following percentage by weight: root of Dahurain angelica 10-20%, osmanthus lead to 2-8%, tsaoko 3-5%, galingal 2-8%, cloves 5-10%, osmanthus seed 10-15%, dried orange peel 3-7%, ginger 1.5-4%, shallot 2-6%, salt 10-15%;
4) configuration material water: described material water is made up of the raw material of following percentage by weight: water 60-80%, Chinese prickly ash 10-20%, little fennel 10-15%, monosodium glutamate 2-8%, boil 6 ~ 8 minutes together;
5) cutting: the sheep heart, sheep liver, sheep lung are cut into the square bulk of 3 × 3 × 3CM, and sheep intestines, sheep tripe, sheep blinds are cut into thread;
6) proportioning and spice: by the sheep heart, sheep liver, sheep lung, sheep tripe, sheep intestines, the mixing of sheep blinds;
7) steam: the sheep mixed is mixed and the pot material that configures according to volume fraction ratio 1:2, carry out steaming 20-25 minute;
8) stew: being mixed by the sheep after digested mixes according to volume fraction ratio 1:1.5 with the material water configured, and slow fire stewes 10-15 minute slowly;
9) take the dish out of the pot: the mutton entrails soup after being stewed slowly by slow fire adds chive 5-10%, caraway 1-5% and mixes, and takes the dish out of the pot.
Preferably, described step 2) in, the time of precooking is respectively: sheep heart 30-35 minute, sheep liver 2-3 minute, sheep lung 5-8 minute, sheep tripe 6-8 minute, sheep intestines 10-15 minute, sheep blinds 15-20 minute.
Preferably, described step 3) in, described pot material is made up of the condiment of following percentage by weight: the root of Dahurain angelica 10%, osmanthus are logical 2%, tsaoko 3%, galingal 2%, cloves 5%, osmanthus seed 10%, dried orange peel 3%, ginger 1.5%, shallot 2%, salt 10%.
Preferably, described step 4) in, described material water allocation ratio: water 60%, Chinese prickly ash 10%, little fennel 10%, monosodium glutamate 0.5%.
Advantage of the present invention and beneficial effect are: the different parts that sheep is assorted separately carries out cleaning and precooking by features, and determine different precooking the time, can effectively improve cleaning efficiency, avoid dirt to participate in next process affecting product quality, reduce energy consumption, reduce the loss in weight of process of precooking, the mutton entrails soup of the present invention, fresh and not meals, perfume and oiliness, delicate flavour is mellow, aftertaste is long, nutritious, soup juice is milky white, color, smell and taste are all good, and have good health care effect.
Detailed description of the invention
Be further described the specific embodiment of the present invention below in conjunction with embodiment, following examples only for technical scheme of the present invention is clearly described, and can not limit the scope of the invention with this.
Embodiment 1:
A manufacture craft for mutton entrails soup, comprises the following steps:
1) select materials: select a complete set of sheep to mix;
2) clean and precook: carrying out respectively cleaning and precooking by assorted for the sheep of different parts;
3) configure pot material: described pot material is made up of the condiment of following percentage by weight: the root of Dahurain angelica 10%, osmanthus are logical 2%, tsaoko 3%, galingal 2%, cloves 5%, osmanthus seed 10%, dried orange peel 3%, ginger 1.5%, shallot 2%, salt 10%;
4) configuration material water: described material water is made up of the raw material of following percentage by weight: water 60%, Chinese prickly ash 10%, little fennel 10%, monosodium glutamate 0.5%, boil 6 ~ 8 minutes together;
5) cutting: the sheep heart, sheep liver, sheep lung are cut into the square bulk of 3 × 3 × 3CM, and sheep intestines, sheep tripe, sheep blinds are cut into thread;
6) proportioning and spice: by the sheep heart, sheep liver, sheep lung, sheep tripe, sheep intestines, the mixing of sheep blinds;
7) steam: the sheep mixed is mixed and the pot material that configures according to volume fraction ratio 1:2, carry out steaming 20-25 minute;
8) stew: being mixed by the sheep after digested mixes according to volume fraction ratio 1:1.5 with the material water configured, and slow fire stewes 10-15 minute slowly;
9) take the dish out of the pot: the mutton entrails soup after being stewed slowly by slow fire adds chive 5-10%, caraway 1-5% and mixes, and takes the dish out of the pot.
Embodiment 2:
A manufacture craft for mutton entrails soup, comprises the following steps:
1) select materials: select a complete set of sheep to mix;
2) clean and precook: carrying out respectively cleaning and precooking by assorted for the sheep of different parts;
3) configure pot material: described pot material is made up of the condiment of following percentage by weight: the root of Dahurain angelica 20%, osmanthus are logical 8%, tsaoko 5%, galingal 8%, cloves 10%, osmanthus seed 15%, dried orange peel 7%, ginger 4%, shallot 6%, salt 15%;
4) configuration material water: described material water is made up of the raw material of following percentage by weight: water 80%, Chinese prickly ash 20%, little fennel 15%, monosodium glutamate 1%, boil 6 ~ 8 minutes together;
5) cutting: the sheep heart, sheep liver, sheep lung are cut into the square bulk of 3 × 3 × 3CM, and sheep intestines, sheep tripe, sheep blinds are cut into thread;
6) proportioning and spice: by the sheep heart, sheep liver, sheep lung, sheep tripe, sheep intestines, the mixing of sheep blinds;
7) steam: the sheep mixed is mixed and the pot material that configures according to volume fraction ratio 1:2, carry out steaming 20-25 minute;
8) stew: being mixed by the sheep after digested mixes according to volume fraction ratio 1:1.5 with the material water configured, and slow fire stewes 10-15 minute slowly;
9) take the dish out of the pot: the mutton entrails soup after being stewed slowly by slow fire adds chive 5-10%, caraway 1-5% and mixes, and takes the dish out of the pot.
Embodiment 3:
A manufacture craft for mutton entrails soup, comprises the following steps:
1) select materials: select a complete set of sheep to mix;
2) clean and precook: carrying out respectively cleaning and precooking by assorted for the sheep of different parts;
3) configure pot material: described pot material is made up of the condiment of following percentage by weight: the root of Dahurain angelica 15%, osmanthus are logical 6%, tsaoko 4%, galingal 6%, cloves 8%, osmanthus seed 12%, dried orange peel 5%, ginger 3%, shallot 4%, salt 12%;
4) configuration material water: described material water is made up of the raw material of following percentage by weight: water 80%, Chinese prickly ash 20%, little fennel 15%, monosodium glutamate 1%, boil 6 ~ 8 minutes together;
5) cutting: the sheep heart, sheep liver, sheep lung are cut into the square bulk of 3 × 3 × 3CM, and sheep intestines, sheep tripe, sheep blinds are cut into thread;
6) proportioning and spice: by the sheep heart, sheep liver, sheep lung, sheep tripe, sheep intestines, the mixing of sheep blinds;
7) steam: the sheep mixed is mixed and the pot material that configures according to volume fraction ratio 1:2, carry out steaming 20-25 minute;
8) stew: being mixed by the sheep after digested mixes according to volume fraction ratio 1:1.5 with the material water configured, and slow fire stewes 10-15 minute slowly;
9) take the dish out of the pot: the mutton entrails soup after being stewed slowly by slow fire adds chive 5-10%, caraway 1-5% and mixes, and takes the dish out of the pot.
The above is only preferred embodiments of the present invention; it should be pointed out that for those skilled in the art, under the prerequisite not departing from the technology of the present invention principle; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (4)
1. a manufacture craft for mutton entrails soup, is characterized in that, comprises the following steps:
1) select materials: select a complete set of sheep to mix;
2) clean and precook: carrying out respectively cleaning and precooking by assorted for the sheep of different parts;
3) pot material is configured: described pot material is made up of the condiment of following percentage by weight: root of Dahurain angelica 10-20%, osmanthus lead to 2-8%, tsaoko 3-5%, galingal 2-8%, cloves 5-10%, osmanthus seed 10-15%, dried orange peel 3-7%, ginger 1.5-4%, shallot 2-6%, salt 10-15%;
4) configuration material water: described material water is made up of the raw material of following percentage by weight: water 60-80%, Chinese prickly ash 10-20%, little fennel 10-15%, monosodium glutamate 0.5-1%, boil 6 ~ 8 minutes together;
5) cutting: the sheep heart, sheep liver, sheep lung are cut into the square bulk of 3 × 3 × 3CM, and sheep intestines, sheep tripe, sheep blinds are cut into thread;
6) spice: by the sheep heart, sheep liver, sheep lung, sheep tripe, sheep intestines, the mixing of sheep blinds;
7) steam: the sheep mixed is mixed and the pot material that configures according to volume fraction ratio 1:2, carry out steaming 20-25 minute;
8) stew: being mixed by the sheep after digested mixes according to volume fraction ratio 1:1.5 with the material water configured, and slow fire stewes 10-15 minute slowly;
9) take the dish out of the pot: the mutton entrails soup after being stewed slowly by slow fire adds chive 5-10%, caraway 1-5% and mixes, and takes the dish out of the pot.
2. the manufacture craft of mutton entrails soup according to claim 1, it is characterized in that: described step 2) in, the time of precooking is respectively: sheep heart 30-35 minute, sheep liver 2-3 minute, sheep lung 5-8 minute, sheep tripe 6-8 minute, sheep intestines 10-15 minute, sheep blinds 15-20 minute.
3. the manufacture craft of mutton entrails soup according to claim 1, it is characterized in that: described step 3) in, described pot material is made up of the condiment of following percentage by weight: the root of Dahurain angelica 10%, osmanthus are logical 2%, tsaoko 3%, galingal 2%, cloves 5%, osmanthus seed 10%, dried orange peel 3%, ginger 1.5%, shallot 2%, salt 10%.
4. the manufacture craft of mutton entrails soup according to claim 1, is characterized in that: described step 4) in, described material water allocation ratio: water 60%, Chinese prickly ash 10%, little fennel 10%, monosodium glutamate 0.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510567070.XA CN105054151A (en) | 2015-09-08 | 2015-09-08 | Preparation technology for sheep haggis soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510567070.XA CN105054151A (en) | 2015-09-08 | 2015-09-08 | Preparation technology for sheep haggis soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105054151A true CN105054151A (en) | 2015-11-18 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510567070.XA Pending CN105054151A (en) | 2015-09-08 | 2015-09-08 | Preparation technology for sheep haggis soup |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1582764A (en) * | 2004-06-04 | 2005-02-23 | 丁秀全 | Dewatered lamb entrails powder and its making method |
| CN101695385A (en) * | 2009-10-21 | 2010-04-21 | 临夏市清河源清真食品有限责任公司 | Convenient whole sheep entrails |
| CN101695384A (en) * | 2009-10-21 | 2010-04-21 | 临夏市清河源清真食品有限责任公司 | Convenient whole sweetbread |
| CN102860541A (en) * | 2012-09-07 | 2013-01-09 | 窦桂明 | Method for preparing mutton soup without mutton smells and fishy smells |
| CN103549560A (en) * | 2013-11-20 | 2014-02-05 | 中国农业科学院农产品加工研究所 | Preparing technology for convenient instant mutton offal soup |
| CN103610151A (en) * | 2013-11-28 | 2014-03-05 | 简阳市马厚德羊肉汤有限公司 | Mutton soup and preparation method thereof |
-
2015
- 2015-09-08 CN CN201510567070.XA patent/CN105054151A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1582764A (en) * | 2004-06-04 | 2005-02-23 | 丁秀全 | Dewatered lamb entrails powder and its making method |
| CN101695385A (en) * | 2009-10-21 | 2010-04-21 | 临夏市清河源清真食品有限责任公司 | Convenient whole sheep entrails |
| CN101695384A (en) * | 2009-10-21 | 2010-04-21 | 临夏市清河源清真食品有限责任公司 | Convenient whole sweetbread |
| CN102860541A (en) * | 2012-09-07 | 2013-01-09 | 窦桂明 | Method for preparing mutton soup without mutton smells and fishy smells |
| CN103549560A (en) * | 2013-11-20 | 2014-02-05 | 中国农业科学院农产品加工研究所 | Preparing technology for convenient instant mutton offal soup |
| CN103610151A (en) * | 2013-11-28 | 2014-03-05 | 简阳市马厚德羊肉汤有限公司 | Mutton soup and preparation method thereof |
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Application publication date: 20151118 |
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| RJ01 | Rejection of invention patent application after publication |