CN106376846A - Industrial production method of instant clear-soup mutton and product thereof - Google Patents
Industrial production method of instant clear-soup mutton and product thereof Download PDFInfo
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- CN106376846A CN106376846A CN201610804321.6A CN201610804321A CN106376846A CN 106376846 A CN106376846 A CN 106376846A CN 201610804321 A CN201610804321 A CN 201610804321A CN 106376846 A CN106376846 A CN 106376846A
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- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
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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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses an industrial production method of instant clear-soup mutton. With mutton, vegetables, bean vermicelli and seasonings as raw and accessory materials, the method comprises the following steps: pre-cooking the mutton, slicing, mixing raw slurry with seasoning preserving liquid and preserving, performing vacuum packaging, sterilizing and mixing with dehydrated vegetable bag, bean vermicelli bag and seasoning bag. A product of instant clear-soup mutton is prepared by the following steps: putting 60-80g of mutton bag in vacuum packaging, 5-7g of dehydrated vegetable bag, 35-40g of bean vermicelli bag and 7-8g of seasoning bag and a pair of chopsticks in a food-grade polypropylene box with a cover; and covering the box and performing heat shrinkage packaging outside the box by use of a polyethylene film, thus obtaining the production of the instant clear-soup mutton. According to the invention, meat curing and sterilization are finished once, the raw slurry and seasoning liquid are mixed for preserving, and the product has the advantages of moderate tenderness, good rehydration property, good color and flavor, rich nutrition and convenience in carrying and eating.
Description
Technical field
The present invention relates to meat product processing technique field, specifically a kind of instant clear soup mutton industrialized production
Method and its product.
Background technology
Sheep belongs to plant-eating animal, and mutton is one of main meat that people eat.Mutton compared with pork, protein content
Height, fat content is few.Wherein nicotinic acid, Cobastab1、B2、B6、B12And the content of iron, zinc, selenium is rather abundant, cholesterol level
Low compared with pork and beef.Mutton heat warm in nature, tonifying Qi enriching yin, warm middle qi-restoratives, the strong power of appetizing,《Compendium of Materia Medica》In be referred to as complement
The warm tonic of positive, beneficial vim and vigour.Mutton fine and tender taste, easily digests and assimilates, and eats mutton more and is favorably improved body immunity, can
Receive and nourish and cold-proof double effectses.
Mutton cooked meat product kind is more, such as finger mutton, sauce spiced and stewed food, air-dried product etc..To the west of bread soaked with mutton is outstanding
Peace enjoys great reputation most, because the rotten soup of its meat is dense, fertile and oiliness, nutritious, the resistance to famine of warm stomach, and deep it is subject to consumer's favorable comment.With people's life
The quickening that movable joint is played, ready-to-eat food demand is growing, and many enterprises have been working on traditional bread soaked with mutton instant product at present
Production.
At present mainly based on the processing of restaurant scene, its meat curing degree Main Basis boils dining table edible-type clear soup mutton product
Time processed, vegetables used and bean vermicelli mostly are wet product, and region difference, operator's difference, and its materials, processing method, taste are deposited
In pole significant difference.
Serofluid dish（Also known as " sauerkraut "）It 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, slight bitter, delicate fragrance, tasty and refreshing, cold, can individually drink, also can be cooked into vegetable edible with raw material and use, 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, butanedioic acid 0.145g/kg.Zhang Pei（2014）Report, the viable count of raw pulp-water is 376 × 1010cfu/ mL.
Content of the invention
The present invention provides a kind of meat curing and sterilizing once to complete, and raw pulp-water is compounded with liquid seasoning to be pickled, and tenderness is fitted
In, rehydration is good, color and luster and raciness, nutritious, carry and instant instant clear soup mutton industrialized production side
Method and its product.
For achieving the above object, the technical solution used in the present invention is：
A kind of instant clear soup mutton industrialized preparing process, with mutton, vegetables, bean vermicelli and flavoring as supplementary material, to sheep
Meat carries out precooking, cuts into slices, raw pulp-water compound with flavoring pickling liquid pickle, be vacuum-packed, sterilize after be equipped with vegetable through being dehydrated
Green vegetable bun, bean vermicelli bag and flavoring bag.
The Making programme of described mutton is：Immersion → stripping and slicing → precook → cut into slices → life pulp-water is compounded with flavoring pickling liquid
Pickle → be vacuum-packed → sterilize → check → finished product；
Wherein：Precook for：According to meat water weight ratio 1：2～3 ratio, boiling water boiling 5～8 minutes；
Compounding pickle for：
（1）Prepared by flavoring pickling liquid：In terms of water weight, according to Chinese prickly ash 0.1～0.2%, ginger 0.6～0.8%, white pepper
0.015～0.02%, the root of Dahurain angelica 0.04～0.05%, tsaoko 0.04～0.05%, kaempferia galamga 0.04～0.05%, fennel seeds 0.04～
0.05%th, the weight ratio of salt 2.0～2.5%, white sugar 0.8～1.0%, the Radix Astragali 0.8～1.0%, Radix Codonopsis 0.5～0.8%, 90～
Water extraction 1.5～2.0 hours under conditions of 95 DEG C, 100 mesh nylon cloths filter flavoring pickling liquid is standby；
（2）Raw pulp-water pickling liquid preparation：
1. celery clean, segment, water blancing 2～3min, draining, standby；
2. according to flour:Water is 1:100～120 part by weight, water is sprinkled into flour while stirring and makes noodle soup, cooling after boiling
Standby to normal temperature；
3. adopt dish：Noodle soup=1：Full-automatic stainless steel fermentation tank is inserted after 40～50 part by weight mixing；
4. the Lactobacillus plantarum purchased from Chinese microorganism strain collection, numbering BNCC192552, the false bright beading of goldbeater's skin are adopted
Bacterium, numbering BNCC223401, according to 2：1～1.5 ratio is combined, and accesses 6～8% bacterial classifications；
5., under conditions of 30-37 DEG C of fermentation temperature, fermentation 4.5～5d makes its total acid content reach 7～8g/kg, 100 mesh nylon
Cloth filters must give birth to pulp-water pickling liquid, and 4 DEG C of refrigerations are standby；
（3）Pickle：By flavoring pickling liquid, raw pulp-water pickling liquid according to 8～8.5：2～1.5 mixing, the mutton after precooking is put
Enter and mix in pickling liquid, consumption is pickling liquid：Meat=1.5～2.0：1, pickle 30～35 minutes under normal temperature；
Vacuum packaging：By the mutton pickled packaging simultaneously sealed after being vacuumized；
Sterilize and be：The mutton bag having been vacuumized sealing sterilizes 23～25 minutes at 121 DEG C.
A kind of instant clear soup mutton product, 60～80 grams of mutton bags that vacuum sterilization is packed, 25kw industrial microwave
In stove, sterilizing 5～7 grams of dehydrated vegetables bags of 90 seconds, 35～40 grams of bean vermicelli bags, 7～8 grams of flavoring bags and bamboo chopsticks a pair of are placed in food
In grade polypropylene tape hamper, packed in box outer heat shrink with polyethylene film after capping and obtain final product a kind of instant clear soup mutton
Product.
Instant product requirement meat tenderness, rehydration are good, in order to realize standardization, industrialized production, are consumer
There is provided a kind of nutritious, easy to carry, be easy to the novel product that consumer eats, taste flavor is good, the present invention is precooking, cutting
Piece, pickle, be vacuum-packed, sterilize and cure under one step completed technology condition, remove in curing process and adopt flavoring
Outside pickling liquid, it is used as one of pickling liquid by adding the pulp-water of the great characteristic in the Northwest, is rich in vitamin C, VB using it2、
Organic acid（Acetic acid, lactic acid, citric acid, butanedioic acid etc.）, sulfur-containing amino acid etc., it is possible to decrease pH value, suppress Staphylococcus aureus
The harmful microbe growth and breeding such as bacterium, Escherichia coli, salmonella and bacillus subtilis；Organic acid is conducive to meat tender
Change；Vitamin C has certain color protection effect；Raw pulp-water contains substantial amounts of viable bacteria, still can play certain fermentation while pickling
Effect, the volatile flavor substance that it produces can play deodorization and improve the effect of local flavor.
Add the Radix Astragali and Radix Codonopsis simultaneously in meat pickling liquid of the present invention, to suppression harmful microbe growth and breeding, shelter
Meat fishy smell, improve local flavor, nutritious there is good effect.
In addition meat curing of the present invention and sterilizing once complete, it is to avoid secondary pollution, eliminate overcure and can
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.
Specific embodiment
A kind of instant clear soup mutton industrialized preparing process, with mutton, vegetables, bean vermicelli and flavoring as supplementary material,
Mutton carried out precook, cut into slices, raw pulp-water compound with flavoring pickling liquid pickle, be vacuum-packed, sterilize after be equipped with through being dehydrated
Vegetables bag, bean vermicelli bag and flavoring bag.Specific as follows：
Embodiment 1：A kind of instant clear soup mutton industrialized preparing process, specific as follows：
1. the making of mutton：
Its flow process is：Immersion → stripping and slicing → precook → cut into slices → life pulp-water and flavoring pickling liquid compound pickle → be vacuum-packed →
Sterilizing → inspection → finished product；
Soak：5～6 months Jingyuan, Gansus lamb that picks a bone is compared 1 according to meat water:3 insert in stainless steel fermentation vat, soak at room temperature
2.5 hours, 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：Compare 1 according to meat water:2 ratio, boiling water boiling 5 minutes.
Section：Meat after precooking is cut into 2 millimeters of thin slice.
Pickle：（1）Prepared by flavoring pickling liquid：In terms of water weight, according to Chinese prickly ash 0.1%, ginger 0.6%, white pepper
0.015%th, the root of Dahurain angelica 0.04%, tsaoko 0.04%, kaempferia galamga 0.04%, fennel seeds 0.04%, salt 2.0%, white sugar 0.8%, the Radix Astragali 0.8%,
The weight ratio of Radix Codonopsis 0.5%, water extraction 1.5 hours under conditions of 90 DEG C, 100 mesh nylon cloths filter standby.
（2）Raw pulp-water pickling liquid makes：
Traditional manufacturing technique, because larger by such environmental effects, making product quality can not be guaranteed.The present invention is in traditional work
On the basis of skill, using modern biotechnology science and technology, the serofluid dish manufacture craft after improvement is as follows：
Noodle soup
↓
Select dish → clean → segment → water blancing → enter tank → interpolation bacterial classification → fermentation → serofluid dish finished product.Idiographic flow is such as
Under：
1. celery is cut into 2cm section after cleaning, water blancing 2min, and draining is standby；
2. according to flour:Water is 1:100 ratio, water is sprinkled into flour while stirring and makes noodle soup after boiling, be cooled to normal temperature standby
With；
3. adopt dish:Noodle soup=1:Full-automatic stainless steel fermentation tank is inserted after 40 ratio mixing；
4. the Lactobacillus plantarum purchased from Chinese microorganism strain collection, numbering BNCC192552, the false bright beading of goldbeater's skin are adopted
Bacterium, numbering BNCC223401, according to 2:1 ratio is combined, and accesses 6% bacterial classification；
5., under conditions of 30 DEG C of fermentation temperature, fermentation 5d makes its total acid content reach 7g/kg, and 100 mesh nylon cloths filter raw
Pulp-water pickling liquid, 4 DEG C of refrigerations are standby；
（3）Pickle：By pickling spices liquid, raw pulp-water pickling liquid according to 8:2 mixing, the mutton after precooking is put into mixing pickling liquid
In, consumption is mixing pickling liquid:Meat=1.5:1, pickle 30 minutes under normal temperature；
Vacuum packaging：The mutton pickled is loaded polypropylene and aluminum foil compound bag, 60 grams of weight, is vacuumized with vacuum packing machine
And seal（Vacuum pressure～0.07MPa）Become mutton bag.
Sterilizing：121 DEG C sterilize 25 minutes.
2. dehydrated vegetables packs work：
Its technological process：Pre-treatment → cleaning → cutting → drying → packaging → finished product.
Pre-treatment：Reject not edible, yellow leaf, coring part.
Cleaning：Running water cleans 2 times, removes soil.
Cutting：Garlic bolt, caraway are cut into the segment of 0.5cm, and ternip is cut into the thin slice of thickness 0.3cm.
Dry：Under conditions of 50 DEG C, being dried to moisture is 6%.
Packaging：Adopt the poly- second of food-grade with after 5 grams of ternip of dehydration, 1 gram of garlic bolt of dehydration, the proportioning mixing of 1 gram of caraway of dehydration
Alkene packaging bag, encapsulates and seals into dehydrated vegetables bag according to quantitative 5 grams, the product after packaging is placed in 25kw industrial microwave oven and goes out
Bacterium 90 seconds, cooling, standby.
3. the making of bean vermicelli bag：Cured and be dried and used to moisture 6-8%, 35 grams of weight, 1.5 millimeters of potato vermicelli of diameter
Food-grade polyethylene is individually packaged into bean vermicelli bag, and the product after packaging is placed in 25kw industrial microwave oven and sterilizes 90 seconds, and cooling is standby
With.
4. the making of flavoring bag：
Flavoring is mixed by each component that following weight proportion forms：1.0 grams of white sugar, 2.5 grams of salt, 0.2 gram of ginger powder, recklessly
0.1 gram of green pepper powder, 0.1 gram of zanthoxylum powder, 0.1 gram of chickens' extract, 0.3 gram of monosodium glutamate, malt 1.0 grams of essence recklessly.Take 7 grams of this mixture food-grade
Polyethylene individually encapsulates and obtains flavoring bag, and the product after packaging is placed in 25kw industrial microwave oven and sterilizes 90 seconds, and cooling is standby
With.
A kind of instant clear soup mutton product, 60 grams of mutton bags that vacuum sterilization is packed, 5 grams of dehydrated vegetables of microwave sterilization
Bag, 35 grams of bean vermicelli bags, 7 grams of flavoring bags and bamboo chopsticks a pair of are placed in 800ml disposable foodstuff grade polypropylene boxes with covers, after capping
Packed in box outer heat shrink with polyethylene film and obtain final product a kind of instant clear soup mutton product.
Product quality testing result：
Outward appearance：Red green alternate in vain
Color and luster：Faint yellow, filbert
Grow smell：There is the distinctive local flavor of clear soup Yak Meat
Mouthfeel：Meat is tender always moderate, flexible, and chewiness is good
Dry matter content：84%
Sanitary index：Total plate count（cfu/g）＜ 1000, coliform（MPN/100g）＜ 30, pathogenic bacteria do not detect.
Embodiment 2：A kind of instant clear soup mutton industrialized preparing process, specific as follows：
1. the making of mutton：
Its flow process is：Immersion → stripping and slicing → precook → cut into slices → life pulp-water and flavoring pickling liquid compound pickle → be vacuum-packed →
Sterilizing → inspection → finished product；
Soak：6 months Jingyuan, Gansus lamb that picks a bone is compared 1 according to meat water:4 insert in stainless steel fermentation vat, soak at room temperature 3.0
Hour, 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：Compare 1 according to meat water:3 ratio, boiling water boiling 8 minutes.
Section：Meat after precooking is cut into 3 millimeters of thin slice.
Compound and pickle：（1）Prepared by pickling spices liquid：In terms of water weight, according to Chinese prickly ash 0.2%, ginger 0.8%, white pepper
0.02%th, the root of Dahurain angelica 0.05%, tsaoko 0.05%, kaempferia galamga 0.05%, fennel seeds 0.05%, salt 2.5%, white sugar 1.0%, the Radix Astragali 1.0%, party
Ginseng 0.8% weight ratio, water extraction 2.0 hours under conditions of 95 DEG C, 100 mesh nylon cloths filter flavoring pickling liquid is standby.
（2）Raw pulp-water pickling liquid makes：
Traditional manufacturing technique, because larger by such environmental effects, making product quality can not be guaranteed.The present invention is in traditional work
On the basis of skill, using modern biotechnology science and technology, the serofluid dish manufacture craft after improvement is as follows：
Noodle soup
↓
Select dish → clean → segment → water blancing → enter tank → interpolation bacterial classification → fermentation → serofluid dish finished product.Concrete steps：
1. celery is cut into 3cm section after cleaning, water blancing 3min, and draining is standby；
2. according to flour:Water is 1:120 ratio, water is sprinkled into flour while stirring and makes noodle soup after boiling, be cooled to normal temperature standby
With；
3. adopt dish:Noodle soup=1:Full-automatic stainless steel fermentation tank is inserted after 50 ratio mixing；
4. the Lactobacillus plantarum purchased from Chinese microorganism strain collection, numbering BNCC192552, the false bright beading of goldbeater's skin are adopted
Bacterium, numbering BNCC223401, according to 2:1.5 ratio is combined, and accesses 8% bacterial classification；
5., under conditions of 35 DEG C of fermentation temperature, fermentation 4.5d makes its total acid content reach 8g/kg, and 100 mesh nylon cloths filter
Raw pulp-water pickling liquid, 4 DEG C of refrigerations are standby；
（3）Pickle：By pickling spices liquid, raw pulp-water pickling liquid according to 8.5:1.5 mixing, the mutton after precooking are put into mixing and salt down
In liquid processed, consumption is pickling liquid:Meat=2:1, pickle 35 minutes under normal temperature；
Vacuum packaging：The mutton pickled is loaded polypropylene and aluminum foil compound bag, 80 grams of weight, is vacuumized with vacuum packing machine
And seal（Vacuum pressure -0.075MPa）Become mutton bag.
Sterilizing：121 DEG C sterilize 25 minutes.
2. dehydrated vegetables packs work：
Its technological process：Pre-treatment → cleaning → cutting → drying → packaging → finished product.
Pre-treatment：Reject not edible, yellow leaf, coring part.
Cleaning：Running water cleans 3 times, removes soil.
Cutting：Garlic bolt, caraway are cut into the segment of 1.0cm, and ternip is cut into the thin slice of thickness 0.5cm.
Dry：Under conditions of 60 DEG C, being dried to moisture is 8%.
Packaging：Adopt the poly- second of food-grade with after 7 grams of ternip of dehydration, 2 grams of garlic bolt of dehydration, the proportioning mixing of 2 grams of caraway of dehydration
Alkene packaging bag, encapsulates and seals into dehydrated vegetables bag according to quantitative 7 grams, the product after packaging is placed in 25kw industrial microwave oven and goes out
Bacterium 90 seconds, cooling, standby.
3. the making of bean vermicelli bag：Cured and be dried to moisture 6-8%, 40 grams of weight, 2.0 millimeters of dehydrated potato powders of diameter
Silk food-grade polyethylene is individually packaged into bean vermicelli bag, and the product after packaging is placed in 25kw industrial microwave oven and sterilizes 90 seconds, cold
But, standby.
4. the making of flavoring bag：
This flavoring is mixed by each component that following weight proportion forms：1.5 grams of white sugar, 3.0 grams of salt, 0.3 gram of ginger powder,
0.15 gram of pepper powder, zanthoxylum powder～0.15 gram, 0.15 gram of chickens' extract, 0.5 gram of monosodium glutamate, malt 1.5 grams of essence recklessly.Take 8 grams of this mixture
Individually encapsulated with food-grade polyethylene and obtain flavoring bag, the product after packaging is placed in 25kw industrial microwave oven and sterilizes 90 seconds,
Cooling, standby.
A kind of instant clear soup mutton product, 80 grams of mutton bags that vacuum sterilization is packed, 7 grams of dehydration vegetables of microwave sterilization
Green vegetable bun, 40 grams of bean vermicelli bags, 8 grams of flavoring bags and bamboo chopsticks a pair of are placed in 800ml disposable foodstuff grade polypropylene boxes with covers, capping
Packed in box outer heat shrink with polyethylene film afterwards and obtain final product a kind of instant clear soup mutton product.
Product quality testing result：
Outward appearance：Red green alternate in vain
Color and luster：Faint yellow, filbert
Grow smell：There is the distinctive local flavor of clear soup Yak Meat
Mouthfeel：Meat is tender always moderate, flexible, and chewiness is good
Dry matter content：83%
Sanitary index：Total plate count（cfu/g）＜ 1000, coliform（MPN/100g）＜ 30, pathogenic bacteria do not detect.
The storage of the present invention and eating method：
Storage practice：Dry, shady and cool, room temperature storage；90 days shelf-lifves；
Eating method：After package box cap is opened, respectively mutton bag, dehydrated vegetables bag, flavoring bag, bean vermicelli bag are torn, will
Content is placed in packing box or special container, adds 400～420ml boiling water to add a cover stewing 6～8 minutes or boils heat 3～5 minutes i.e.
Edible.
The test method of the optimization data in above-described embodiment 1,2 is：
1st, adopt single factor test and Orthogonal Experiment and Design, with shearing force and texture characteristic as index, setting meat precook time 5min,
6min, 7min, 8min, salting period 30min, 40min, 50min, 60min, 80 DEG C of sterilization temperature, 100 DEG C, 121 DEG C, sterilized
Time 15min, 20min, 25min, 30min, 35min, 40min, 45min, 50min, 55min, 60min, have carried out meat pre-
Boil the time, pickle, sterilization temperature and time study.Result shows, boiling water boiling 7 minutes, pickles 40 minutes, after vacuum packaging
Under conditions of 121 DEG C of sterilizings 25 minutes, its cooking loss is low, hardness, adhesion, elasticity, chewiness, cohesiveness, in good taste.
2nd, pickling spices liquid extract setting 80 DEG C of Extracting temperature, 85 DEG C, 90 DEG C, 95 DEG C, 100 DEG C, time 60min,
80min, 100min, 120min, 140min, test shows, water extraction 100min under conditions of 90 DEG C, and recovery rate is high, raciness.
3rd, raw pulp-water pickling liquid test setting consumption 10%, 15%, 20%, 30%, 40%, 50%, test shows, raw using 20%
Pulp-water pickling liquid and flavoring extract compound, and ripe mutton shearing force is low, color and luster and raciness.
4th, flavoring bag center combination test setting spice is factor 1, sugared salt ratio is for factor 2, monosodium glutamate and malt essence recklessly
For factor 3, result shows, 1.2 grams of white sugar, 2.6 grams of salt, 0.25 gram of ginger powder, 0.1 gram of pepper powder, 0.1 gram of zanthoxylum powder, chickens' extract
0.1 gram, 0.4 gram of monosodium glutamate, malt recklessly 1.0 grams of essence, plus boiling water 400ml under conditions of reconstitute, local flavor is soft, is suitable for popular mouth
Taste.
Claims (5)
1. a kind of instant clear soup mutton industrialized preparing process it is characterised in that：With mutton, vegetables, bean vermicelli and flavoring
For supplementary material, mutton carried out precook, cut into slices, raw pulp-water compounding with flavoring pickling liquid pickle, be vacuum-packed, sterilize after be equipped with
Through the vegetables bag, bean vermicelli bag and the flavoring bag that are dehydrated.
2. a kind of instant clear soup mutton industrialized preparing process according to claim 1 it is characterised in that：Described sheep
The Making programme of meat is：Immersion → stripping and slicing → precook → cut into slices → life pulp-water is compounded with flavoring pickling liquid and pickles → be vacuum-packed
→ sterilizing → inspection → finished product；
Wherein：Precook for：According to meat water weight ratio 1：2～3 ratio, boiling water boiling 5～8 minutes；
Compounding pickle for：
（1）Prepared by flavoring pickling liquid：In terms of water weight, according to Chinese prickly ash 0.1～0.2%, ginger 0.6～0.8%, white pepper
0.015～0.02%, the root of Dahurain angelica 0.04～0.05%, tsaoko 0.04～0.05%, kaempferia galamga 0.04～0.05%, fennel seeds 0.04～
0.05%th, the weight ratio of salt 2.0～2.5%, white sugar 0.8～1.0%, the Radix Astragali 0.8～1.0%, Radix Codonopsis 0.5～0.8%, 90～
Water extraction 1.5～2.0 hours under conditions of 95 DEG C, 100 mesh nylon cloths filter flavoring pickling liquid is standby；
（2）Raw pulp-water pickling liquid preparation：
1. celery clean, segment, water blancing 2～3min, draining, standby；
2. according to flour:Water is 1:100～120 part by weight, water is sprinkled into flour while stirring and makes noodle soup, cooling after boiling
Standby to normal temperature；
3. adopt dish：Noodle soup=1：Full-automatic stainless steel fermentation tank is inserted after 40～50 part by weight mixing；
4. the Lactobacillus plantarum purchased from Chinese microorganism strain collection, numbering BNCC192552, the false bright beading of goldbeater's skin are adopted
Bacterium, numbering BNCC223401, according to 2：1～1.5 ratio is combined, and accesses 6～8% bacterial classifications；
5., under conditions of 30-37 DEG C of fermentation temperature, fermentation 4.5～5d makes its total acid content reach 7～8g/kg, 100 mesh nylon
Cloth filters must give birth to pulp-water pickling liquid, and 4 DEG C of refrigerations are standby；
（3）Pickle：By flavoring pickling liquid, raw pulp-water pickling liquid according to 8～8.5：2～1.5 mixing, the mutton after precooking is put
Enter and mix in pickling liquid, consumption is pickling liquid：Meat=1.5～2.0：1, pickle 30～35 minutes under normal temperature；
Vacuum packaging：By the mutton pickled packaging simultaneously sealed after being vacuumized；
Sterilize and be：The mutton bag having been vacuumized sealing sterilizes 23～25 minutes at 121 DEG C.
3. a kind of instant clear soup mutton industrialized preparing process according to claim 1 it is characterised in that：Described vegetable
Green vegetable bun includes garlic bolt, caraway, ternip；Its dewatering process flow：Pre-treatment → cleaning → cutting → drying → packaging → finished product；
Wherein, dry and be：At 50～60 DEG C, being dried to moisture is 6～8%.
4. a kind of instant clear soup mutton industrialized preparing process according to claim 1 it is characterised in that：Described tune
Taste substance bag each group is divided into：1.0～1.5 grams of white sugar, 2.5～3.0 grams of salt, 0.2～0.3 gram of ginger powder, pepper powder 0.1～0.15
Gram, 0.1～0.15 gram of zanthoxylum powder, 0.1～0.15 gram of chickens' extract, 0.3～0.5 gram of monosodium glutamate, malt recklessly 1.0～1.5 grams of essence.
5. a kind of instant clear soup mutton product it is characterised in that：60～80 grams of mutton bags, 25kw that vacuum sterilization is packed
Sterilizing 5～7 grams of dehydrated vegetables bags of 90 seconds, 35～40 grams of bean vermicelli bags, 7～8 grams of flavoring bags and bamboo chopsticks one in industrial microwave oven
Double be placed in food-grade polypropylene boxes with covers, packed in box outer heat shrink with polyethylene film after capping and obtain final product a kind of instant
Clear soup mutton product.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183556A (en) * | 2017-06-06 | 2017-09-22 | 马培永 | A kind of thin preparation method of sheep celery |
| CN110024979A (en) * | 2019-04-16 | 2019-07-19 | 福建农林大学金山学院 | A kind of processing method improving instant dried sea-tangle flavor |
Citations (3)
| 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 |
| CN104643187A (en) * | 2015-02-13 | 2015-05-27 | 中国农业科学院农产品加工研究所 | Mutton soup for instant potato noodle and preparation method for mutton soup |
-
2016
- 2016-09-06 CN CN201610804321.6A patent/CN106376846A/en active Pending
Patent Citations (3)
| 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 |
| CN104643187A (en) * | 2015-02-13 | 2015-05-27 | 中国农业科学院农产品加工研究所 | Mutton soup for instant potato noodle and preparation method for mutton soup |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183556A (en) * | 2017-06-06 | 2017-09-22 | 马培永 | A kind of thin preparation method of sheep celery |
| CN110024979A (en) * | 2019-04-16 | 2019-07-19 | 福建农林大学金山学院 | A kind of processing method improving instant dried sea-tangle flavor |
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Application publication date: 20170208 |