CN106262494A - Instant clear soup Carnis Bovis grunniens industrialized preparing process and goods thereof - Google Patents
Instant clear soup Carnis Bovis grunniens industrialized preparing process and goods thereof Download PDFInfo
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Abstract
A kind of instant clear soup Carnis Bovis grunniens industrialized preparing process, with Carnis Bovis grunniens, vegetable, vermicelli and flavouring agent as supplementary material, Carnis Bovis grunniens is precooked, cut into slices, raw pulp-water compounds with liquid seasoning and pickles, is vacuum-packed, is equipped with vegetable bag, vermicelli bag and the flavouring agent bag through dehydration after sterilizing.A kind of instant clear soup Carnis Bovis grunniens goods, 60～80 grams of yak pork pies that vacuum sterilization is packed, 5～7 grams of dehydrated vegetables bags, 35～40 grams of vermicelli bags, 7～8 grams of flavouring agent bags and bamboo chopsticks a pair of are placed in food-grade polypropylene boxes with covers, pack at box outer heat shrink with polyethylene film and i.e. obtain a kind of instant clear soup Carnis Bovis grunniens goods after capping.Meat ripening of the present invention and sterilizing once complete, and raw pulp-water compounds with liquid seasoning and pickles, tenderness is moderate, rehydration is good, color and luster raciness, nutritious, carry and instant.
Description
Technical field
The present invention relates to meat product processing technique field, a kind of instant clear soup Carnis Bovis grunniens industry metaplasia
Product method and goods thereof.
Background technology
Yak is mainly distributed on China Qinghai-Tibet Platean, lives in high and cold " pure land " area of height above sea level more than 3000 meters for a long time,
Special geographical environment and rearing conditions impart yak natural pure, high protein, low fat, low cholesterol, unique flavor etc.
Nutritive peculiarity.But being affected by yak feeding environment and meat particularity, the processing of yak cooked meat product relatively lags behind, product category
Relatively fewer, predominantly canned food, dried meat, jerky, meat particle, dry fruit beetle, cured meat product etc..Along with natural nutrition is eaten by consumer
Product demand growing, the exploitation of Carnis Bovis grunniens goods is increasingly paid close attention to by people.The most many enterprises have been working on tradition
Carnis Bovis grunniens goods are processed, and institution of higher learning and meat products research institution are devoted to traditional meat processing and improve, and explore Western-style elder generation
Enter technology and be applied to traditional product processing, and exploitation is suitable for the novel Carnis Bovis grunniens goods of local consumption custom.
Dining table edible-type clear soup Carnis Bovis grunniens goods are currently mainly processed as main with scene, restaurant, its meat curing degree Main Basis
Brew time, vegetable used and vermicelli mostly are wet product, and region is different, operator is different, its materials, processing method, taste
There is pole significant difference.
Serofluid dish (also known as " sauerkraut ") is a kind of fermented vegetable of the great characteristic in NORTHWEST CHINA area, existing more than 2000 year
History, the micro-acid of taste, micro-hardship, delicate fragrance, tasty and refreshing, property are flat cold, can individually drink, it is possible to be cooked into vegetable edible use with raw material, have good
Health-care effect.He Ling (2010) research shows, pulp-water lactic acid content is 3.677g/kg, acetic acid 0.095g/kg, citric acid
0.253g/kg, succinic acid 0.145g/kg.Zhang Pei (2014) reports, the viable count of raw pulp-water is 376 × 1010 cfu/ mL。
Summary of the invention
The present invention provides a kind of meat ripening and sterilizing once to complete, and raw pulp-water is compounding with liquid seasoning to be pickled, and tenderness is fitted
In, rehydration is good, color and luster raciness, nutritious, carry and the instant clear soup Carnis Bovis grunniens industrialized production side of instant
Method and goods thereof.
For achieving the above object, the key technology scheme that the present invention uses is:
A kind of instant clear soup Carnis Bovis grunniens industrialized preparing process, with Carnis Bovis grunniens, vegetable, vermicelli and flavouring agent as supplementary material,
Precook Carnis Bovis grunniens, cut into slices, raw pulp-water compounds with liquid seasoning and pickles, is vacuum-packed, is equipped with through dehydration after sterilizing
Vegetable bag, vermicelli bag and flavouring agent bag.
The Making programme of described Carnis Bovis grunniens is: immersion → stripping and slicing → precook → cut into slices → life pulp-water is compounding with liquid seasoning to salt down
System → vacuum packaging → sterilizing → inspection → finished product；
Wherein: precook into: according to the meat water ratio than 1:2～3, boiling water boiling 10～15 minutes；
Compounding pickle into:
(1) prepared by flavouring agent pickling liquid: in terms of water weight, according to Pericarpium Zanthoxyli 0.1～0.2%, Rhizoma Zingiberis Recens 0.6～0.8%, Radix orixae japonicae
0.015～0.02%, the Radix Angelicae Dahuricae 0.04～0.05%, Fructus Tsaoko 0.06～0.08%, Sal 2.0～2.5%, white sugar 0.8～1.0%, Fructus Lycii
0.8～1.0%, Radix Glycyrrhizae 0.5～the part by weight of 0.8%, under conditions of 90～95 DEG C, water carries 1.5～2.0 hours, 100 mesh Buddhist nuns
Dragon cloth filters standby；
(2) give birth to pulp-water pickling liquid to prepare:
1. Herba Apii graveolentis clean, cut, section, water blancing 2-3min, dewatering, standby；
2. according to flour: water is the ratio of 1:100-120, it is sprinkled into flour after water boil while stirring and makes noodle soup, be often cooled to
Temperature is standby；
3. dish is used: after the ratio mixing of noodle soup=1:40-50, insert full-automatic rustless steel fermentation tank；
4. the Lactobacillus plantarum purchased from Chinese microorganism strain preservation center, numbering BNCC192552, the false bright beading of goldbeater's skin are used
Bacterium, numbering BNCC223401, it is combined according to the ratio of 2:1-1.5, accesses 6-8% strain；
5., under conditions of fermentation temperature 30-37 DEG C, fermentation 4.5-5d makes its total acid content reach 7-8g/kg, 100 mesh nylon cloths
Filtering, 4 DEG C of cold preservations are standby；
(3) pickle: the flavouring agent pickling liquid of preparation, raw pulp-water pickling liquid mix according to 6-7:4-3, and the Carnis Bovis grunniens after precooking is put
Entering and mix in pickling liquid, consumption is pickling liquid: pickle 50～60 minutes under meat=1.5-2.0:1, room temperature；
Vacuum packaging is: by the Carnis Bovis grunniens packaging pickled sealed after being vacuumized, vacuum-0.6～-0.8MPa；
Sterilizing is: the Carnis Bovis grunniens that evacuation seals is wrapped in 121 DEG C of sterilizings 25～30 minutes.
A kind of instant clear soup Carnis Bovis grunniens goods, 60～80 grams of yak pork pies that vacuum sterilization is packed, 25kw industry
In microwave oven, sterilizing 5～7 grams of dehydrated vegetables bags of 90 seconds, 35～40 grams of vermicelli bags, 7～8 grams of flavouring agent bags and bamboo chopsticks a pair of are put
In food-grade polypropylene boxes with covers, pack at box outer heat shrink with polyethylene film after capping and i.e. obtain a kind of instant clear soup
Carnis Bovis grunniens goods.
Instant product requirement meat tenderness, rehydration to be got well, in order to realize standardization, industrialized production, for consumption
Person provides a kind of nutritious, easy to carry, it is simple to the novel product that consumer is edible, taste flavor is good, the present invention precooking,
Cut into slices, pickle, be vacuum-packed, under sterilizing and the one step completed technology condition of ripening, except using seasoning in curing process
Outside material pickling liquid, by adding the pulp-water of the Northwest great characteristic as one of pickling liquid, utilize its rich in vitamin C,
VB2, organic acid (acetic acid, lactic acid, citric acid, succinic acid etc.), sulfur-containing amino acid etc., it is possible to decrease pH value, the golden yellow Fructus Vitis viniferae of suppression
The harmful microbe growth and breedings such as coccus, escherichia coli, Salmonella and bacillus subtilis；Organic acid is conducive to meat tender
Change；Vitamin C has certain color fixative effect；Raw pulp-water contains substantial amounts of viable bacteria, still can play certain fermentation while pickling
Effect, its volatile flavor substance produced can play raw meat and improve the effect of local flavor.
Meat pickling liquid the most of the present invention adds Fructus Lycii and Radix Glycyrrhizae, to suppression harmful microbe growth and breeding, improves
The tenderization degree of meat, shelters meat fishy smell, improves local flavor, nutritious has good effect.
Meat ripening the most of the present invention and sterilizing once complete, it is to avoid secondary pollution, eliminates overcure and canned food
Taste, has saved the energy, it is ensured that microbiological indicator meets GB, extends shelf life, 180 days shelf-lifves.
Instant of the present invention, instant edible, favored by consumers, its consumption figure is big, wide market.
Detailed description of the invention
A kind of instant clear soup Carnis Bovis grunniens industrialized preparing process, is former auxiliary with Carnis Bovis grunniens, vegetable, vermicelli and flavouring agent
Material, precooks to Carnis Bovis grunniens, cuts into slices, pickles, is vacuum-packed, is equipped with vegetable bag, vermicelli bag and the tune through dehydration after sterilizing
Taste substance bag.Specific as follows:
Embodiment 1:
1. the making of Carnis Bovis grunniens:
Its flow process is: immersion → stripping and slicing → precook → cut into slices → life pulp-water is compounding with liquid seasoning pickles → be vacuum-packed → sterilizing
→ inspection → finished product；
Soak: the Carnis Bovis grunniens that picked a bone the Gannan of 1.5 years old is inserted in rustless steel fermentation vat according to meat water than 1:3, and soak at room temperature 2.5 is little
Time, centre must be stirred cleaning and change water 1 time.
Stripping and slicing: cut the meat into the square of 10 cm × 15 cm × 10cm.
Precook: according to the meat water ratio than 1:2, boiling water boiling 10 minutes.
Section: the meat after precooking is cut into the thin slice of 3 millimeters.
Compound and pickle: prepared by (1) flavouring agent pickling liquid: in terms of water weight, according to Pericarpium Zanthoxyli 0.1%, Rhizoma Zingiberis Recens 0.6%, Radix orixae japonicae
0.015%, the Radix Angelicae Dahuricae 0.04%, Fructus Tsaoko 0.06%, Sal 2.0%, white sugar 0.8%, Fructus Lycii 0.8%, the ratio of Radix Glycyrrhizae 0.5%, at 90 DEG C
Water Under carries 1.5 hours, and 100 mesh nylon cloths filter standby.
(2) give birth to pulp-water pickling liquid to make:
Traditional manufacturing technique, because of relatively big by such environmental effects, making product quality can not be guaranteed.The present invention is in tradition work
On the basis of skill, utilizing modern biotechnology science and technology, the serofluid dish processing technology after improvement is as follows:
Noodle soup
↓
Select dish → clean → cutting → water blancing → enter tank → interpolation strain → fermentation → serofluid dish finished product.Idiographic flow is such as
Under:
1. Herba Apii graveolentis is cut into 2cm section after cleaning, water blancing 2min, and dewatering is standby；
2. according to flour: water is the ratio of 1:100, it is sprinkled into flour after water boil while stirring and makes noodle soup, be cooled to room temperature standby
With；
3. dish is used: after the ratio mixing of noodle soup=1:40, insert full-automatic rustless steel fermentation tank；
4. the Lactobacillus plantarum (numbering BNCC192552) purchased from Chinese microorganism strain preservation center, the false bright beading of goldbeater's skin are used
Bacterium (numbering BNCC223401), is combined according to the ratio of 2:1, accesses 6% strain；
5., under conditions of fermentation temperature 30 DEG C, fermentation 5d makes its total acid content reach 7g/kg, and 100 mesh nylon cloths filter, 4 DEG C
Cold preservation is standby；
(3) pickle: the seasoning taste pickling liquid of preparation, raw pulp-water pickling liquid mix according to 6:4, and the Carnis Bovis grunniens after precooking is put into mixed
Closing in pickling liquid, consumption is pickling liquid: pickle 50 minutes under meat=1.5:1, room temperature；
Vacuum packaging: the Carnis Bovis grunniens pickled is loaded polypropylene and aluminum foil compound bag, weight 60 grams, takes out very with vacuum packing machine
Sky also seals (vacuum pressure-0.07MPa) one-tenth yak pork pies.
Sterilizing: 121 DEG C of sterilizings 25 minutes.
2. dehydrated vegetables packs work:
Its technological process: pre-treatment → clean → cut → dry → pack → finished product.
Pre-treatment: reject the most edible, Huang Ye, root hair part.
Clean: tap water cleans 2 times, remove earth.
Cutting: garlic sprouts, Herba Coriandri are cut into the segment of 0.5cm, white turnip is cut into the thin slice of thickness 0.3cm.
Dry: under conditions of 50 DEG C, being dried to moisture is 6%.
Packaging: be dehydrated white turnip 5 grams, dehydration 1 gram of garlic sprouts, dehydration 1 gram of Herba Coriandri proportioning mixing after use the poly-second of food stage
Alkene packaging bag, encapsulates according to quantitative 5 grams and seals into dehydrated vegetables bag, and the product after packaging is placed in 25kw industrial microwave oven and goes out
Bacterium 90 seconds, cooling, standby.
3. the making of vermicelli bag: by ripening and be dried to moisture 6-8%, weight 35 grams, 1.5 millimeters of dehydrated potato powders of diameter
Silk food-grade polyethylene is individually packaged into vermicelli bag, and the product after packaging is placed in sterilizing 90 seconds in 25kw industrial microwave oven, cold
But, standby.
4. the making of flavouring agent bag:
Each component that this flavouring agent is made up of following weight proportion mixes: white sugar 1.0 grams, Sal 2.5 grams, Rhizoma Zingiberis powder 0.2 gram,
Fructus Piperis powder 0.1 gram, Zanthoxyli Bungeani powder 0.1 gram, chicken essence 0.1 gram, 0.3 gram of Fructus Tsaoko powder, monosodium glutamate 0.3 gram, Fructus Hordei Germinatus essence 1.0 grams recklessly.Take this to mix
Compound 7 grams individually encapsulates by food-grade polyethylene and obtains flavouring agent bag, and the product after packaging is placed in 25kw industrial microwave oven and goes out
Bacterium 90 seconds, cooling, standby.
A kind of instant clear soup Carnis Bovis grunniens goods, the 60 grams of yak pork pies packed by vacuum sterilization, microwave sterilizating 5 grams takes off
Water vegetable bag, 35 grams of vermicelli bags, 7 grams of flavouring agent bags and bamboo chopsticks a pair of are placed in 800ml disposable foodstuff grade polypropylene boxes with covers,
Pack at box outer heat shrink with polyethylene film after capping and i.e. obtain a kind of instant clear soup Carnis Bovis grunniens goods.
Product quality testing result:
Outward appearance: red white green alternate
Color and luster: faint yellow, filbert
Grow abnormal smells from the patient: there is the distinctive local flavor of clear soup Carnis Bovis grunniens
Mouthfeel: meat is tender the most moderate, flexible, chewiness is good
Dry matter content: 82%
Sanitary index: total plate count (cfu/g) ＜ 1000, coliform (MPN/100g) ＜ 30, pathogenic bacterium do not detect.
Embodiment 2:
1. the making of Carnis Bovis grunniens:
Its flow process is: immersion → stripping and slicing → precook → cut into slices → life pulp-water is compounding with liquid seasoning pickles → be vacuum-packed → sterilizing
→ inspection → finished product；
Soak: the Carnis Bovis grunniens that picked a bone the Gannan of 2.0 years old is inserted in rustless steel fermentation vat according to meat water than 1:4, and soak at room temperature 3.0 is little
Time, centre must be stirred cleaning and change water 1 time.
Stripping and slicing: cut the meat into the square of 15 cm × 20 cm × 15cm.
Precook: according to the meat water ratio than 1:3, boiling water boiling 15 minutes.
Section: the meat after precooking is cut into the thin slice of 5 millimeters.
Compound and pickle: prepared by (1) flavouring agent pickling liquid: in terms of water weight, according to Pericarpium Zanthoxyli 0.2%, Rhizoma Zingiberis Recens 0.8%, Radix orixae japonicae
0.02%, the Radix Angelicae Dahuricae 0.05%, Fructus Tsaoko 0.08%, Sal 2.5%, white sugar 1.0%, Fructus Lycii 1.0%, the ratio of Radix Glycyrrhizae 0.8%, at 95 DEG C
Water Under carries 2.0 hours, and 100 mesh nylon cloths filter standby.
(2) give birth to pulp-water pickling liquid to make:
1. Herba Apii graveolentis is cut into 3cm section after cleaning, water blancing 3min, and dewatering is standby；
2. according to flour: water is the ratio of 1:120, it is sprinkled into flour after water boil while stirring and makes noodle soup, be cooled to room temperature standby
With；
3. dish is used: after the ratio mixing of noodle soup=1:50, insert full-automatic rustless steel fermentation tank；
4. the Lactobacillus plantarum (numbering BNCC192552) purchased from Chinese microorganism strain preservation center, the false bright beading of goldbeater's skin are used
Bacterium (numbering BNCC223401), is combined according to the ratio of 2:1.5, accesses 8% strain；
5., under conditions of fermentation temperature 35 DEG C, fermentation 4.5d makes its total acid content reach 8g/kg, and 100 mesh nylon cloths filter, and 4
DEG C cold preservation is standby；
(3) pickle: the flavouring agent pickling liquid of preparation, raw pulp-water pickling liquid mix according to 7:3, and the Carnis Bovis grunniens after precooking is put into mixed
Closing in pickling liquid, consumption is pickling liquid: pickle 60 minutes under meat=2:1, room temperature；
Vacuum packaging: the Carnis Bovis grunniens pickled is loaded polypropylene and aluminum foil compound bag, weight 60～80 grams, uses vacuum packing machine
It is evacuated and hermetically sealed (vacuum pressure-0.075MPa) and becomes yak pork pies.
Sterilizing: 121 DEG C of sterilizings 30 minutes.
2. dehydrated vegetables packs work:
Its technological process: pre-treatment → clean → cut → dry → pack → finished product.
Pre-treatment: reject the most edible, Huang Ye, root hair part.
Clean: tap water cleans 3 times, remove earth.
Cutting: garlic sprouts, Herba Coriandri are cut into the segment of 1.0cm, white turnip is cut into the thin slice of thickness 0.5cm.
Dry: under conditions of 60 DEG C, being dried to moisture is 8%.
Packaging: be dehydrated white turnip 7 grams, dehydration 2 grams of garlic sprouts, dehydration 2 grams of Herba Coriandri proportioning mixing after use the poly-second of food stage
Alkene packaging bag, encapsulates according to quantitative 7 grams and seals into dehydrated vegetables bag, and the product after packaging is placed in 25kw industrial microwave oven and goes out
Bacterium 90 seconds, cooling, standby.
3. the making of vermicelli bag: by ripening and be dried to moisture 6-8%, weight 40 grams, 2.0 millimeters of dehydrated potato powders of diameter
Silk food-grade polyethylene is individually packaged into vermicelli bag, and the product after packaging is placed in sterilizing 90 seconds in 25kw industrial microwave oven, cold
But, standby.
4. the making of flavouring agent bag:
Each component that this flavouring agent is made up of following weight proportion mixes: white sugar 1.5 grams, Sal 3.0 grams, Rhizoma Zingiberis powder 0.3 gram,
Fructus Piperis powder 0.15 gram, Zanthoxyli Bungeani powder 0.15 gram, chicken essence 0.15 gram, 0.5 gram of Fructus Tsaoko powder, monosodium glutamate 0.5 gram, Fructus Hordei Germinatus essence 1.5 grams recklessly.Take this
8 grams of mixture individually encapsulates by food-grade polyethylene and obtains flavouring agent bag, and the product after packaging is placed in 25kw industrial microwave oven
Sterilizing 90 seconds, cooling, standby.
A kind of instant clear soup Carnis Bovis grunniens goods, 80 grams of yak pork pies that vacuum sterilization is packed, 7 grams of microwave sterilizating
Dehydrated vegetables bag, 40 grams of vermicelli bags, 8 grams of flavouring agent bags and bamboo chopsticks a pair of are placed in 800ml disposable foodstuff grade polypropylene boxes with covers
In, pack at box outer heat shrink with polyethylene film after capping and i.e. obtain a kind of instant clear soup Carnis Bovis grunniens goods.
Product quality testing result:
Outward appearance: red white green alternate
Color and luster: faint yellow, filbert
Grow abnormal smells from the patient: there is the distinctive local flavor of clear soup Carnis Bovis grunniens
Mouthfeel: meat is tender the most moderate, flexible, chewiness is good
Dry matter content: 80%
Sanitary index: total plate count (cfu/g) ＜ 1000, coliform (MPN/100g) ＜ 30, pathogenic bacterium do not detect.
The storage of the present invention and eating method:
Storage practice: dry, shady and cool, room temperature storage；180 days shelf-lifves；
Eating method: after being opened by package box cap, tears yak pork pies, dehydrated vegetables bag, flavouring agent bag, vermicelli bag respectively,
Content is placed in packing box or special container, adds 400～420ml boiled water and add a cover stewing 8～10 minutes or boil 5～6 points
Clock i.e. edible.
The test method of the optimization data in above-described embodiment 1,2 is:
1, use single factor test and Orthogonal Experiment and Design, with shearing force and texture characteristic as index, arrange meat precook time 8min,
10min, 12min, 15min, salting period 30min, 40min, 50min, 60min, 70min, sterilization temperature 80 DEG C, 100 DEG C,
121 DEG C, sterilizing time 15min, 20min, 25min, 30min, 35min, 40min, 45min, 50min, 55min, 60min, open
Opened up meat precook the time, pickle, sterilization temperature and time study.Result shows, boiling water boiling 10 minutes, pickles 45 minutes, very
After empty package under conditions of 121 DEG C of sterilizings 25 minutes, its cooking loss is low, hardness, adhesion, elasticity, chewiness, coheres
Property, in good taste.
2, pickling liquid extract arrange Extracting temperature 80 DEG C, 85 DEG C, 90 DEG C, 95 DEG C, 100 DEG C, time 60min, 80min,
100min, 120min, 140min, test shows, under conditions of 90 DEG C, water carries 2 hours, and extraction ratio is high, raciness.
3, giving birth to the test of pulp-water pickling liquid and arrange consumption 10%, 15%, 20%, 30%, 40%, 50%, test shows, uses 40% life
Pulp-water pickling liquid compounds with flavouring agent extracting solution, and ripe Carnis Bovis grunniens shearing force is low, color and luster and raciness.
4, the test of flavouring agent bag center combination arranges spice is that factor 1, sugar salt ratio are for factor 2, monosodium glutamate and Fructus Hordei Germinatus essence recklessly
For factor 3, result shows, white sugar 1.3 grams, Sal 2.8 grams, Rhizoma Zingiberis powder 0.25 gram, Fructus Piperis powder 0.12 gram, Zanthoxyli Bungeani powder 0.12 gram, chicken
Essence 0.12 gram, 0.4 gram of Fructus Tsaoko powder, monosodium glutamate 0.4 gram, Fructus Hordei Germinatus essence 1.3 grams recklessly, reconstitutes under conditions of adding boiling water 400ml, and local flavor is soft
With, it is suitable for popular taste.
Claims (5)
1. an instant clear soup Carnis Bovis grunniens industrialized preparing process, it is characterised in that: with Carnis Bovis grunniens, vegetable, vermicelli and tune
Taste substance is supplementary material, precooks Carnis Bovis grunniens, cuts into slices, raw pulp-water compounds with liquid seasoning and pickles, is vacuum-packed, joins after sterilizing
With vegetable bag, vermicelli bag and flavouring agent bag through dehydration.
A kind of instant clear soup Carnis Bovis grunniens industrialized preparing process the most according to claim 1, it is characterised in that: described
The Making programme of Carnis Bovis grunniens is: immersion → stripping and slicing → precook → cut into slices → life pulp-water is compounding with liquid seasoning to be pickled → be vacuum-packed
→ sterilizing → inspection → finished product；
Wherein: precook into: according to the meat water ratio than 1:2～3, boiling water boiling 10～15 minutes；
Compounding pickle into:
(1) prepared by flavouring agent pickling liquid: in terms of water weight, according to Pericarpium Zanthoxyli 0.1～0.2%, Rhizoma Zingiberis Recens 0.6～0.8%, Radix orixae japonicae
0.015～0.02%, the Radix Angelicae Dahuricae 0.04～0.05%, Fructus Tsaoko 0.06～0.08%, Sal 2.0～2.5%, white sugar 0.8～1.0%, Fructus Lycii
0.8～1.0%, Radix Glycyrrhizae 0.5～the part by weight of 0.8%, under conditions of 90～95 DEG C, water carries 1.5～2.0 hours, 100 mesh Buddhist nuns
Dragon cloth filters standby；
(2) give birth to pulp-water pickling liquid to prepare:
1. Herba Apii graveolentis clean, cutting, water blancing 2-3min, dewatering, standby；
2. according to flour: water is the ratio of 1:100-120, it is sprinkled into flour after water boil while stirring and makes noodle soup, be often cooled to
Temperature is standby；
3. dish is used: after the ratio mixing of noodle soup=1:40-50, insert full-automatic rustless steel fermentation tank；
4. the Lactobacillus plantarum purchased from Chinese microorganism strain preservation center, numbering BNCC192552, the false bright beading of goldbeater's skin are used
Bacterium, numbering BNCC223401, it is combined according to the ratio of 2:1-1.5, accesses 6-8% strain；
5., under conditions of fermentation temperature 30-37 DEG C, fermentation 4.5-5d makes its total acid content reach 7-8g/kg, 100 mesh nylon cloths
Filtering, 4 DEG C of cold preservations are standby；
(3) pickle: the flavouring agent pickling liquid of preparation, raw pulp-water pickling liquid mix according to 6-7:4-3, and the Carnis Bovis grunniens after precooking is put
Entering and mix in pickling liquid, consumption is pickling liquid: pickle 50～60 minutes under meat=1.5-2.0:1, room temperature；
Vacuum packaging is: by the Carnis Bovis grunniens packaging pickled sealed after being vacuumized, vacuum-0.6～-0.8MPa；
Sterilizing is: the Carnis Bovis grunniens that evacuation seals is wrapped in 121 DEG C of sterilizings 25～30 minutes.
A kind of instant clear soup Carnis Bovis grunniens industrialized preparing process the most according to claim 1, it is characterised in that: described
Vegetable includes garlic sprouts, Herba Coriandri, white turnip；Its dewatering process flow: pre-treatment → clean → cut → dry → pack → finished product；
Wherein, dry and be: at 50～60 DEG C, being dried to moisture is 6～8%.
A kind of instant clear soup Carnis Bovis grunniens industrialized preparing process the most according to claim 1, it is characterised in that: described
The each component of flavouring agent bag is: white sugar 1.0～1.5 grams, Sal 2.5～3.0 grams, Rhizoma Zingiberis powder 0.2～0.3 gram, Fructus Piperis powder 0.1～0.15
Gram, Zanthoxyli Bungeani powder 0.1～0.15 gram, chicken essence 0.1～0.15 gram, Fructus Tsaoko powder 0.3～0.5 gram, monosodium glutamate 0.3～0.5 gram, Fructus Hordei Germinatus essence recklessly
1.0～1.5 grams.
5. instant clear soup Carnis Bovis grunniens goods, it is characterised in that: 60～80 grams of yak pork pies that vacuum sterilization is packed,
Sterilizing 5～7 grams of dehydrated vegetables bags of 90 seconds, 35～40 grams of vermicelli bags, 7～8 grams of flavouring agent bags and bamboo in 25kw industrial microwave oven
Chopsticks a pair of is placed in food-grade polypropylene boxes with covers, packs i.e. to obtain at box outer heat shrink with polyethylene film and a kind of i.e. rush after capping
Instant clear soup Carnis Bovis grunniens goods.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610804317.XA CN106262494A (en) | 2016-09-06 | 2016-09-06 | Instant clear soup Carnis Bovis grunniens industrialized preparing process and goods thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610804317.XA CN106262494A (en) | 2016-09-06 | 2016-09-06 | Instant clear soup Carnis Bovis grunniens industrialized preparing process and goods thereof |
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| Publication Number | Publication Date |
|---|---|
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783210A (en) * | 2018-06-18 | 2018-11-13 | 甘肃农业大学 | A kind of formula and preparation process of quinoa yak meat congee |
| CN109673914A (en) * | 2018-12-29 | 2019-04-26 | 宁夏宁杨食品有限公司 | A kind of preparation method of Hand-Pulled Noodles with Beef soup stock |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101647586A (en) * | 2009-07-21 | 2010-02-17 | 山西百世特食品有限公司 | Method for making mutton soup |
| CN103798703A (en) * | 2014-01-22 | 2014-05-21 | 兰州大学 | Preparation method capable of optimizing fermented vegetable juice through response surface methodology |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101647586A (en) * | 2009-07-21 | 2010-02-17 | 山西百世特食品有限公司 | Method for making mutton soup |
| CN103798703A (en) * | 2014-01-22 | 2014-05-21 | 兰州大学 | Preparation method capable of optimizing fermented vegetable juice through response surface methodology |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783210A (en) * | 2018-06-18 | 2018-11-13 | 甘肃农业大学 | A kind of formula and preparation process of quinoa yak meat congee |
| CN109673914A (en) * | 2018-12-29 | 2019-04-26 | 宁夏宁杨食品有限公司 | A kind of preparation method of Hand-Pulled Noodles with Beef soup stock |
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Application publication date: 20170104 |