CN106333256A - Ice-brick mutton and preparation method thereof - Google Patents

Ice-brick mutton and preparation method thereof Download PDF

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Publication number
CN106333256A
CN106333256A CN201610770102.0A CN201610770102A CN106333256A CN 106333256 A CN106333256 A CN 106333256A CN 201610770102 A CN201610770102 A CN 201610770102A CN 106333256 A CN106333256 A CN 106333256A
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caprae seu
seu ovis
carnis caprae
sheep
miscellaneous
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CN201610770102.0A
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周越
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周越
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Priority to CN201610770102.0A priority Critical patent/CN106333256A/en
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Abstract

The invention relates to the field of instant foods, in particular to ice-brick mutton and a preparation method thereof, and aims to provide an instant food ice-brick mutton. The ice-brick mutton provided by the invention is obtained by freezing at least one of cooked mutton and cooked sheep entrails with mutton soup into blocks. The ice-brick mutton provided by the invention is convenient to store and transport, can be eaten after unpacking and heating, can also be eaten by adding to the mutton soup, and can be obtained by mixing and freezing at least one of cooked mutton and cooked sheep entrails with mutton soup into blocks. The ice-brick mutton, which is more flavored, more fresh, more delicious, more tough, fat but not greasy, and free of mutton smell, is obtained through freezing storage at -4 to -18 DEG C for 10-30 days.

Description

Ice cream Carnis caprae seu ovis and preparation method thereof
Technical field
The invention belongs to instant food field is and in particular to a kind of ice cream Carnis caprae seu ovis and preparation method thereof.
Background technology
Carnis caprae seu ovis are nutritious because of it, raciness, deeply liked by the various places people, but because Carnis caprae seu ovis have offensive smell of mutton taste, boil The beautiful Carnis caprae seu ovis non-easy thing of one pot of color delicate flavour.Mutton soup is typically way: sheep bone (Os Sus domestica) is put into together cauldron In stew soup, then will be miscellaneous with the sheep cleaning up for the new fresh mutton being cut into stone roller together with put into stockpot in boil.Get after boiling and drain, It is then cut into thin slice and puts into get away in water one floating, then pour in soup bowl, pour boiling hot snow-white sheep soup, sprinkle dark green Herba Alii fistulosi Flower, one bowl steaming hot, and the mutton soup suffusing an exquisite fragrance all around just is made.Eat mutton soup and can mix one by pepper powder, paprika, food Flavoring agent with mediations such as salt, monosodium glutamates.Carnis caprae seu ovis are fatty, the multiple nutritional components such as protein, carbohydrate, and having is stagnant, strong The effects such as gland QI invigorating, warming and recuperating the kidney-YANG.
But existing mutton soup is all field fabrication to be sold, there is not yet being provided to the public in the form of instant food.
Content of the invention
Technical problem solved by the invention is to provide a kind of instant food ice cream Carnis caprae seu ovis.
The first forms of ice cream Carnis caprae seu ovis of the present invention it is characterised in that: in will be miscellaneous to the Carnis caprae seu ovis boiling or the sheep boiled at least One kind, is frozen into bulk, obtains final product ice cream Carnis caprae seu ovis.
The convenient storage of ice cream Carnis caprae seu ovis of the present invention, transport.Open packaging when edible, be edible after heating, can also add Edible in mutton soup.
Particularly, in order that ice cream Carnis caprae seu ovis of the present invention have more fragrant, fresher, better to eat local flavor, by the Carnis caprae seu ovis boiling or Sheep is miscellaneous be frozen into bulk after, be placed on stored frozen 10-30 days under -4 DEG C to -18 DEG C of temperature conditionss, obtain final product local flavor more fragrant, more Fresh, better to eat, more flexible, fertile and oiliness, the ice cream Carnis caprae seu ovis of no sheep smell of mutton.
The second form of ice cream Carnis caprae seu ovis of the present invention it is characterised in that: in will be miscellaneous to the Carnis caprae seu ovis boiling or the sheep boiled at least One kind, is become block, obtains final product ice cream Carnis caprae seu ovis with mutton soup mixed freezing.
At least one of the miscellaneous weight proportion with mutton soup of the Carnis caprae seu ovis that boil, the sheep boiled is:
The Carnis caprae seu ovis that boil, the sheep boiled are at least one of miscellaneous, 1 part, mutton soup 3-6 part.
Preferably, at least one of the miscellaneous weight proportion with mutton soup of the Carnis caprae seu ovis that boil, the sheep boiled is:
The Carnis caprae seu ovis that boil, the sheep boiled at least one of miscellaneous 1 part, 4 parts of mutton soup.
Particularly, in order that ice cream Carnis caprae seu ovis of the present invention have more fragrant, fresher, better to eat local flavor, preferably by the sheep boiled Meat or the sheep boiled are at least one of miscellaneous, become bulk with mutton soup mixed freezing after, cold under -4 DEG C to -18 DEG C of temperature conditionss Freeze and store is deposited 10-30 days, and it is more fragrant, fresher, better to eat to obtain final product local flavor, more flexible, fertile and oiliness, no the ice cream Carnis caprae seu ovis of sheep smell of mutton.
Eat for convenience, before freezing, preferably will be convenient to miscellaneous to Carnis caprae seu ovis or sheep cutting slabbing, fritter, trifle or segment etc. Edible volume and shape, being easy to take packaging heating apart is edible.
The preparation method of ice cream Carnis caprae seu ovis of the present invention, comprises the steps:
At least one during a, Carnis caprae seu ovis, sheep are miscellaneous, is mixed with water, decocts;
B, decoction, be filtrated to get the Carnis caprae seu ovis boiling, the sheep boiled miscellaneous at least one, and mutton soup;
C, freezing Carnis caprae seu ovis (sheep is miscellaneous);Or by Carnis caprae seu ovis (sheep is miscellaneous) and mutton soup mixed freezing;
D, under -4 DEG C to -18 DEG C of temperature conditionss store 10-30 days, obtain final product.
In above-mentioned preparation method, step a need to be added Os Caprae seu Ovis and be decocted, so that mutton soup and Mutton Flavor are richer Strongly fragrant.
In above-mentioned preparation method, step a need to add Rhizoma Zingiberis Recens grass, mountain Fructus Tsaoko is decocted.Purpose is so that ice cream Carnis caprae seu ovis -4 DEG C to -18 DEG C storage when ensure Carnis caprae seu ovis shrink-proof, promote Carnis caprae seu ovis local flavor more fragrant, fresher, better to eat.Rhizoma Zingiberis Recens grass, the adding of mountain Fructus Tsaoko Dosage is respectively as follows: Rhizoma Zingiberis Recens grass addition and is calculated as 0.1-1% by Carnis caprae seu ovis, and preferably 0.5%;Mountain Fructus Tsaoko addition is calculated as 0.1- by Carnis caprae seu ovis 1%, preferably 0.5%.
In above-mentioned preparation method, also need in step a to add Herba Menthae.Because Carnis caprae seu ovis are got angry, add Herba Menthae and reduce aphtha, dry pharynx Generation etc. symptom of getting angry.Herba Menthae addition is calculated as 0.05-0.2% by Carnis caprae seu ovis, and preferably 0.1%.
In above-mentioned preparation method, also need in step a to add Herba Pelargonii Graveolentiss, truffles, in order to improve the fragrance of mutton soup.Herba Pelargonii Graveolentiss, block The addition of bacterium is respectively as follows: Herba Pelargonii Graveolentiss addition and is calculated as 0.1-1% by Carnis caprae seu ovis, and preferably 0.5%;Truffles addition is calculated as by Carnis caprae seu ovis 0.1-1%, preferably 0.5%.
In above-mentioned preparation method, also need in step a to add anistree, Fructus Piperiss, can effectively remove goat smell of urine taste, such as ratio not When it is impossible to effective remove shy taste.The anistree, addition of Fructus Piperiss is respectively as follows: anistree addition and is calculated as 0.05-0.5% by Carnis caprae seu ovis, excellent Select 0.2%;Fructus Piperiss addition is calculated as 0.05-0.2% by Carnis caprae seu ovis, and preferably 0.1%.
In above-mentioned preparation method, interpolation Rhizoma Zingiberis Recens, Pericarpium Zanthoxyli, Fructus Galangae addition in step a, is also needed to be respectively as follows: Rhizoma Zingiberis Recens addition by sheep Meat is calculated as 0.5-2%, and preferably 1%;Pericarpium Zanthoxyli addition is calculated as 0.1-1% by Carnis caprae seu ovis, and preferably 0.5%;Fructus Galangae addition presses sheep Meat is calculated as 0.1-0.5%, and preferably 0.2%.
By the spice of above-mentioned interpolation, the local flavor of mutton soup can be significantly improved, effectively remove goat smell of urine taste, lift Carnis caprae seu ovis Mouthfeel, store 10-30 days especially under -4 DEG C to -18 DEG C of temperature conditionss, local flavor more preferably, more flexible, do not have a strong smell oiliness, taste Road is more delicious.
Specific embodiment
The invention provides a kind of Carnis caprae seu ovis product form of brand-new convenient instant: ice cream Carnis caprae seu ovis.
Ice cream Carnis caprae seu ovis of the present invention have three kinds of product forms:
The first form: Carnis caprae seu ovis or sheep miscellaneous with arbitrary proportion mixing, after boiling, be cut into instant edible shape size it Afterwards, stored frozen 10-30 days under -4 DEG C to -18 DEG C of temperature conditionss.Eat again after above-mentioned condition stored frozen.
Second form: Carnis caprae seu ovis or sheep miscellaneous with arbitrary proportion mixing, after boiling, be cut into instant edible shape size it Afterwards, mix with the mutton soup of arbitrary proportion, stored frozen 10-30 days under -4 DEG C to -18 DEG C of temperature conditionss.Through above-mentioned condition Eat again after stored frozen.
The third form: Carnis caprae seu ovis or sheep miscellaneous with arbitrary proportion mixing, after boiling, be cut into instant edible shape size it Afterwards, stored frozen 10-30 days under -4 DEG C to -18 DEG C of temperature conditionss;Mutton soup is cold under -4 DEG C to -18 DEG C of temperature conditionss Freeze and store deposits 10-30 days;After above-mentioned condition stored frozen, mutton soup, the Carnis caprae seu ovis boiling, the sheep boiled miscellaneous independently to pack Form, or mutton soup independent packaging, in the form of independent packaging after the Carnis caprae seu ovis boiling and the miscellaneous mixing with arbitrary proportion of the sheep boiled, It is supplied to miscellaneous to mutton soup and the Carnis caprae seu ovis boiling after packaging, sheep the public and eats.
After the present inventor repeatedly investigates in above-mentioned condition stored frozen, the ice cream Carnis caprae seu ovis obtaining or ice cream sheep The local flavor of meat is more fragrant, fresher, better to eat, more flexible, fertile and oiliness, no sheep smell of mutton.Below by way of screening test, this is described The beneficial effect of clear ice brick Carnis caprae seu ovis and preparation method thereof.
The personnel that please foretaste in the following manner eat, by giving a mark to color, smell and taste three, and by meat, mouthfeel, wind The subjective assessment readme of taste, sensory evaluation standard is shown in Table 1.
Table 1 sensory evaluation standard
First, investigate stored frozen condition
Inventor be found surprisingly that boil section, the Carnis caprae seu ovis that do not eaten and mutton soup are when freezing conditions storage is longer Between after, unexpected more fresh fragrant, good to eat, the more flexible of Carnis caprae seu ovis meat, therefore find after stored frozen condition is investigated, -4 DEG C can significantly improve meat taste to stored frozen under -18 DEG C of temperature conditionss.And stored frozen time control was at 10-30 days It is advisable.
Foretaste number: 50 people.
Table 1 sensory evaluation standard is filled in after foretasting.
Statistical data is shown in Table 2 and 3.
Table 2 stored frozen temperature conditionss investigate result (storage time, 10 days)
Remarks: comprehensive grading is chewed 30%, local flavor 40% and calculated according to color phenotypes 30%, quality, and this table does not count.
Conclusion: temperature has higher than -4 DEG C and cannot preserve Carnis caprae seu ovis for a long time, and not only mouthfeel can decline.Local flavor is bad, or even can go out Now become sour situation about cannot eat.It is found surprisingly that not to be that temperature is more low better, although Carnis caprae seu ovis can be grown when less than -18 DEG C Time preserves, but Carnis caprae seu ovis color, mouthfeel, local flavor all compared with -4 DEG C extremely -18 DEG C of differences.Result shows -4 DEG C to -18 DEG C of temperature strip Under part, stored frozen can significantly improve meat taste.
Table 3 stored frozen time conditions investigate result (storage temperature, -4 DEG C to -18 DEG C)
Remarks: comprehensive grading is chewed 30%, local flavor 40% and calculated according to color phenotypes 30%, quality, and this table does not count.
Conclusion: the fresh fragrance of short meat was not obvious than 10 days, and quality and toughness are loose compared with 10 days, chewiness one As, longer than 30 days, meat can become hard in the past again, chews more difficult, or even part has smell of mutton.Result shows -4 DEG C extremely -18 DEG C temperature conditionss under stored frozen 10-30 days can significantly improve meat taste.
2nd, investigate Caput Caprae seu oviss soup formula
1st, find to add Rhizoma Zingiberis Recens grass in mutton soup, after the Fructus Tsaoko of mountain, Carnis caprae seu ovis are shrink-proof when storing for -4 DEG C to -18 DEG C.Add Mode and consumption the results are shown in Table 4
Table 4 Rhizoma Zingiberis Recens grass, mountain Fructus Tsaoko investigate result
Conclusion: boil add Rhizoma Zingiberis Recens grass during mutton soup, after the Fructus Tsaoko of mountain, Carnis caprae seu ovis shrink-proof, Er Qiehui when storing for -4 DEG C to -18 DEG C Promote the local flavor of Carnis caprae seu ovis more fragrant, fresher, better to eat.Investigate and find that addition preferably selects: Rhizoma Zingiberis Recens grass, the addition difference of mountain Fructus Tsaoko It is calculated as 0.1-1% for: Rhizoma Zingiberis Recens grass addition by Carnis caprae seu ovis, preferably 0.5%;Mountain Fructus Tsaoko addition is calculated as 0.1-1% by Carnis caprae seu ovis, preferably 0.5%.
2nd, aphtha, dry pharynx etc. can be reduced after finding to add Herba Menthae in mutton soup get angry the generation of symptom.Consumption result is shown in Table 5.
Table 5 Herba Menthae investigates result
Conclusion: because Carnis caprae seu ovis are got angry, boil during mutton soup add Herba Menthae can reduce aphtha, dry pharynx etc. get angry symptom send out Raw.Investigate and find that addition preferably selects: Herba Menthae addition is calculated as 0.05-0.2% by Carnis caprae seu ovis, preferably 0.1%.
3rd, inventor finds in modulation:
1) boil and in mutton soup, add the fragrance that Herba Pelargonii Graveolentiss, truffles can improve mutton soup.Investigate and find that addition preferably selects: Herba Pelargonii Graveolentiss addition is calculated as 0.1-1% by Carnis caprae seu ovis, and preferably 0.5%;Truffles addition is calculated as 0.1-1% by Carnis caprae seu ovis, and preferably 0.5%.
2) boil in mutton soup and add anistree, Fructus Piperiss, can effectively remove goat smell of urine taste, as improper in ratio it is impossible to effectively go Except shy taste.Investigate and find that addition preferably selects: anistree addition is calculated as 0.05-0.5% by Carnis caprae seu ovis, preferably 0.2%;Fructus Piperiss are added Amount is calculated as 0.05-0.2% by Carnis caprae seu ovis, and preferably 0.1%.
3) boiling interpolation Rhizoma Zingiberis Recens, Pericarpium Zanthoxyli, Fructus Galangae in mutton soup also can increase local flavor, make mutton soup more delicious.Investigate and find Addition preferably selects: Rhizoma Zingiberis Recens addition is calculated as 0.5-2% by Carnis caprae seu ovis, and preferably 1%;Pericarpium Zanthoxyli addition is calculated as 0.1-1% by Carnis caprae seu ovis, excellent Select 0.5%;Fructus Galangae addition is calculated as 0.1-0.5% by Carnis caprae seu ovis, and preferably 0.2%.

Claims (10)

1. ice cream Carnis caprae seu ovis it is characterised in that: will be at least one of miscellaneous to the Carnis caprae seu ovis boiling or the sheep boiled, be frozen into bulk, obtain final product Ice cream Carnis caprae seu ovis.
2. ice cream Carnis caprae seu ovis according to claim 1 it is characterised in that: described be frozen into bulk be the Carnis caprae seu ovis just boiling or The sheep boiled is at least one of miscellaneous, becomes block with mutton soup mixed freezing.
3. ice cream Carnis caprae seu ovis according to claim 1 and 2 it is characterised in that: mixed freezing become bulk after, -4 DEG C to - Stored frozen 10-30 days under 18 DEG C of temperature conditionss.
4. the ice cream Carnis caprae seu ovis according to any one of claim 1-3 it is characterised in that: during the Carnis caprae seu ovis that boil, the sheep boiled are miscellaneous At least one weight proportion with mutton soup is: at least one of the Carnis caprae seu ovis that boil, the sheep boiled are miscellaneous, 1 part, mutton soup 3-6 part;
Preferably, at least one of the miscellaneous weight proportion with mutton soup of the Carnis caprae seu ovis that boil, the sheep boiled is: the Carnis caprae seu ovis that boil, boils Ripe sheep at least one of miscellaneous 1 part, 4 parts of mutton soup.
5. the ice cream Carnis caprae seu ovis described in any one of claim 1-4 preparation method it is characterised in that: raw material is that Carnis caprae seu ovis, sheep are miscellaneous extremely Few one kind, method one is the preparation method of Carnis caprae seu ovis for raw material, and method two is the miscellaneous preparation method of sheep for raw material, and method three is raw material For the preparation method that Carnis caprae seu ovis, sheep are miscellaneous, comprise the steps: respectively
Method one:
A, Carnis caprae seu ovis, are mixed with water, decoct;
B, decoction, are filtrated to get the Carnis caprae seu ovis boiling and mutton soup;
C, freezing Carnis caprae seu ovis;Or by Carnis caprae seu ovis and mutton soup mixed freezing;
D, under -4 DEG C to -18 DEG C of temperature conditionss store 10-30 days, obtain final product;
Method two:
A, sheep are miscellaneous, mix with water, decoct;
B, decoction, are filtrated to get that the sheep boiled is miscellaneous and mutton soup;
C, freezing sheep are miscellaneous;Or by miscellaneous for sheep with mutton soup mixed freezing;
D, under -4 DEG C to -18 DEG C of temperature conditionss store 10-30 days, obtain final product;
Method three:
A, Carnis caprae seu ovis, sheep are miscellaneous, mix with water, decoct;
B, decoction, it is miscellaneous to be filtrated to get the Carnis caprae seu ovis boiling, the sheep boiled, and mutton soup;
C, freezing Carnis caprae seu ovis and sheep are miscellaneous;Or by miscellaneous to Carnis caprae seu ovis, sheep with mutton soup mixed freezing;
D, under -4 DEG C to -18 DEG C of temperature conditionss store 10-30 days, obtain final product;
Preferably, step a in above-mentioned three kinds of methods is all added Os Caprae seu Ovis and is decocted.
6. ice cream Carnis caprae seu ovis according to claim 5 preparation method it is characterised in that: step a in three kinds of methods all adds Plus Rhizoma Zingiberis Recens grass, mountain Fructus Tsaoko are decocted;
Wherein it is preferred that Rhizoma Zingiberis Recens are careless, mountain Fructus Tsaoko addition is respectively as follows: Rhizoma Zingiberis Recens grass addition and is calculated as 0.1-1% by Carnis caprae seu ovis, most preferably 0.5%;Mountain Fructus Tsaoko addition is calculated as 0.1-1% by Carnis caprae seu ovis, and most preferably 0.5%.
7. ice cream Carnis caprae seu ovis according to claim 5 preparation method it is characterised in that: step a in three kinds of methods all adds Plus Herba Menthae is decocted;Wherein it is preferred that Herba Menthae addition is calculated as 0.05-0.2% by Carnis caprae seu ovis, most preferably 0.1%.
8. ice cream Carnis caprae seu ovis according to claim 5 preparation method it is characterised in that: step a in three kinds of methods all adds Perfuming leaf, truffles are decocted;Wherein it is preferred that the addition of Herba Pelargonii Graveolentiss, truffles is respectively as follows: Herba Pelargonii Graveolentiss addition is calculated as by Carnis caprae seu ovis 0.1-1%, most preferably 0.5%;Truffles addition is calculated as 0.1-1% by Carnis caprae seu ovis, and most preferably 0.5%.
9. ice cream Carnis caprae seu ovis according to claim 5 preparation method it is characterised in that: step a in three kinds of methods all adds Plus anise, Fructus Piperiss are decocted;Wherein it is preferred that anise, the addition of Fructus Piperiss are respectively as follows: anistree addition and are calculated as by Carnis caprae seu ovis 0.05-0.5%, most preferably 0.2%;Fructus Piperiss addition is calculated as 0.05-0.2% by Carnis caprae seu ovis, and most preferably 0.1%.
10. ice cream Carnis caprae seu ovis according to claim 5 preparation method it is characterised in that: step a in three kinds of methods all adds Plus Rhizoma Zingiberis Recens, Pericarpium Zanthoxyli, Fructus Galangae are decocted, wherein it is preferred that Rhizoma Zingiberis Recens, Pericarpium Zanthoxyli, Fructus Galangae addition are respectively as follows: Rhizoma Zingiberis Recens addition by sheep Meat is calculated as 0.5-2%, and most preferably 1%;Pericarpium Zanthoxyli addition is calculated as 0.1-1% by Carnis caprae seu ovis, and most preferably 0.5%;Fructus Galangae addition It is calculated as 0.1-0.5% by Carnis caprae seu ovis, most preferably 0.2%.
CN201610770102.0A 2016-08-30 2016-08-30 Ice-brick mutton and preparation method thereof Withdrawn CN106333256A (en)

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CN1703982A (en) * 2004-05-28 2005-12-07 吕鹏 Shan county mutton soup and its industrial production method
CN1857118A (en) * 2005-05-08 2006-11-08 王水金 Method for making mutton or mutton soup
CN101889691A (en) * 2010-07-06 2010-11-24 内蒙古草原兴发食品有限公司 Production method of opsonized mutton
CN103478746A (en) * 2013-09-17 2014-01-01 陇西中天清真食品有限责任公司 Preparation technology of vacuum freeze-drying mutton offal assorted product and marmite product thereof
CN103622096A (en) * 2013-11-29 2014-03-12 四川省简阳大哥大牧业有限公司 Preparation method of quick-frozen mutton soup
CN103652999A (en) * 2013-11-30 2014-03-26 安徽恋尚你食品有限公司 Health-care freeze-dried sheep giblet and processing method thereof
CN104413419A (en) * 2013-08-25 2015-03-18 高嵩 Method for producing white soup mutton
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Publication number Priority date Publication date Assignee Title
CN1703982A (en) * 2004-05-28 2005-12-07 吕鹏 Shan county mutton soup and its industrial production method
CN1857118A (en) * 2005-05-08 2006-11-08 王水金 Method for making mutton or mutton soup
CN101889691A (en) * 2010-07-06 2010-11-24 内蒙古草原兴发食品有限公司 Production method of opsonized mutton
CN104413419A (en) * 2013-08-25 2015-03-18 高嵩 Method for producing white soup mutton
CN103478746A (en) * 2013-09-17 2014-01-01 陇西中天清真食品有限责任公司 Preparation technology of vacuum freeze-drying mutton offal assorted product and marmite product thereof
CN103622096A (en) * 2013-11-29 2014-03-12 四川省简阳大哥大牧业有限公司 Preparation method of quick-frozen mutton soup
CN103652999A (en) * 2013-11-30 2014-03-26 安徽恋尚你食品有限公司 Health-care freeze-dried sheep giblet and processing method thereof
CN104970402A (en) * 2014-04-03 2015-10-14 徐加英 Quick-frozen mutton soup and preparation method thereof

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Application publication date: 20170118