CN106690102A - Whole sheep sweetbread and production method thereof - Google Patents
Whole sheep sweetbread and production method thereof Download PDFInfo
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- CN106690102A CN106690102A CN201710064127.3A CN201710064127A CN106690102A CN 106690102 A CN106690102 A CN 106690102A CN 201710064127 A CN201710064127 A CN 201710064127A CN 106690102 A CN106690102 A CN 106690102A
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Abstract
The invention discloses whole sheep sweetbread and a production method thereof. A sheep head, a sheep liver, a sheep heart, sheep kidneys and sheep bones are taken as main raw materials, scientific burdening, boiling, cooling and vacuum packaging are carried out, then bagging is carried out with a de-muttony sheep oil bag, a spice bag and sheep bone soup together, and then a new whole sheep sweetbread product which is convenient to eat, delicious and full of nutrients is processed. Standardized and industrialized production can be realized.
Description
Technical field
It is a kind of full sheep miscellaneous and preparation method thereof specifically the present invention relates to food processing technology.
Background technology
With the enhancing of people's consumption idea, to multi items, many tastes, conveniently meat products requirement is increasingly
Greatly, it is desirable to more and more higher, and certain alimentary health-care function is pursued.Discussion of motherland's medical science to health mechanism, emphatically by force
Adjust based on dietotherapy.And the complete miscellaneous nutrition for being that sheep byproduct is coordinated by a certain percentage, making full use of each internal organs uniqueness of sheep
Healthcare function, can play the tonic effect to human body.Mutton and its accessory substance are of high nutritive value, with high protein, low fat, low
The feature of cholesterol, while being again a kind of good strengthening by means of tonics medicine.Current China Mutton Processing, divides after mainly butchering
Cut, mutton is mainly sold with mutton roll, frozen-pack form, and the processing of the accessory substance such as sheepshead, sheep liver, the sheep heart, sheep tripe, sheep lung
Mutton entrails soup can only usually be enjoyed in restaurant, and workshop-based production is in the majority, and unstable product quality, designs and varieties are few, the market competitiveness
It is poor.Sheep is helped into the processing of the accessory substances such as sheepshead, sheep liver, the sheep heart, sheep tripe, sheep lung miscellaneous, and realizes batch production, standardized production,
It is the trend for complying with era development.
The content of the invention
It is miscellaneous that the technical problems to be solved by the invention are to provide a kind of nutritious, tasty, instant edible full sheep
And preparation method thereof.
In order to solve the above-mentioned technical problem, the technical solution adopted by the present invention is：A kind of miscellaneous preparation method of full sheep includes
Following steps, following numbers are mass fraction：
(1) sheep is miscellaneous entirely precooks：In 100 parts of pots of cold water are added, fresh sheep tripe, sheep intestines, sheep liver, the sheep heart and sheep are added
100 parts of lung, 1.600 parts of ginger, 1.6 parts of green onion, 1 part of cooking wine, 1 part of white wine constantly skims foam after boiling, cook 10~20min, drags for
Go out, cool down, segment or sheet, bulk are cut into slicer；
(2) sheep is miscellaneous entirely is cooked：In added with 100 parts of pots of boiling water, 2 parts of ginger, 2 parts of green onion, 0.9 part of onion, aniseed are added
0.12 part, 0.12 part of capsicum, 0.02 part of cloves, 0.1 part of pepper corn, 0.02 part of cardamom, 0.02 part of tsaoko, 0.12 part of fennel seeds,
0.05 part of cassia bark, after cooking 10 minutes, first adds 10 parts of the sheep tripe of the chopping obtained in step (1), after cooking 30 minutes, adds
4 parts of salt, 2 parts of white sugar, 2 parts of cooking wine；2.5 parts of the sheep intestines obtained in step (1) are subsequently adding, after cooking 30 minutes, are added
37.5 parts of sheep liver, the sheep heart and the sheep lung obtained in step (1), big fire cooked skimming after 10 minutes, changed small fire and continued to cook 1 hour
Afterwards, 0.4 part of light-coloured vinegar, 0.4 part of white wine, 0.2 part of monosodium glutamate are added；It is further continued for cooking 0.5-1 hours, according to the soft or hard of sheep tripe and sheep intestines
Degree determines to take the dish out of the pot the time；
(3) peppery fragrant sheep oil：7 parts of chilli powder, 0.2 part of Ground Cloves, 1 part of pepper powder, 2 parts of zanthoxylum powder are mixed into powder, sheep
Oil dissolves in pot, and the sheep oil for directly dissolving 50 parts pours into above-mentioned mixed-powder immediately, and stirs rapidly, is cooled to 50
DEG C, it is packaged into many bags with liquid sealing machine；
(4) seasoning powder is prepared：1 part of salt, 0.010 part of monosodium glutamate, 0.004 part of ginger powder, 0.006 part of garlic powder, white pepper powder
0.008 part, after being well mixed, many bags are packaged into Powder packaging machine；
(5) the miscellaneous proportioning of full sheep：Including complete miscellaneous 0.15 part of sheep, peppery fragrant sheep oil obtained in step (3) obtained in step (2)
0.018 part, 0.0028 part of seasoning powder, independently packs obtained in step (4), is assembled into one bag of full sheep miscellaneous.
Sheep oil first carries out de- having a strong smell in the step (3)：0.050 part of aniseed, 0.05 part of cloves, grass are added in 50 parts of sheep oils
Really 0.04 part, 0.05 part of fructus amomi, 6 parts of carrot, small fire heating 10min leaches sheep oil.
Also include 0.2 part of sheep bone soup in the step (5), the boiling method of the sheep bone soup is as follows：
(1) 50 parts of fresh sheep bone is cleaned up, after draining, crushed stand-by；
(2) 8 parts of 8 parts of chicken carcasses, 7 parts of duck skeleton and sheep tripe are cleaned up, is cut into small pieces, together with broken sheep bone,
By 1:1 adds cold water, adds 0.4 part of 0.6 part of green onion, 0.6 part of ginger and caraway to boil to boiling, skims offscum, outwells meat soup；
(3) sheep bone soup is boiled：On the basis of step (2) treatment, 150 parts of boiling water are added, be boiled by fire and rise, skimmed floating
Foam, adds 2 parts of material bag onion, and 1.5 parts of garlic, 2 parts of ginger keeps fluidized state 30 minutes, adds 1 part of cooking wine, light-coloured vinegar 0.4
Part, 0.4 part of white wine continues to keep fluidized state 1 hour, changes moderate heat 1 hour, after adding 1 portion of milk, stops cooking；Filter
To sheep bone soup, be cooled to 4 DEG C, after upper strata oil is removed, concentrate, pack.
Full sheep is miscellaneous obtained in the miscellaneous preparation method of above-mentioned full sheep.
The beneficial effects of the invention are as follows：Using the miscellaneous product of the full sheep of the productions such as sheep liver, the sheep heart, sheep tripe, sheep intestines, sheep lung,
Instant, nutritious, instant bagged.
Specific embodiment
The present invention is described in further detail with reference to specific embodiment：
1st, precook
In 200 jin of cold water pots, 200 jin of fresh sheep tripe, sheep intestines, sheep liver, the sheep heart and sheep lung are added, in order to deodorization is de-
Have a strong smell, add 1600 grams of ginger, 1600 grams of green onion, 1000 grams of cooking wine, 1000 grams of white wine constantly to skim foam after boiling, cook 10~
20min, is pulled out, cooling, and segment or sheet, bulk are cut into slicer.
2nd, it is formulated
Sheep tripe, sheep intestines, sheep liver, the sheep heart and 100 jin of sheep lung after after cooking, chopping
(1) 2000 grams of ginger, 2000 grams of green onion, 900 grams of onion, 120 grams of aniseed, 120 grams of capsicum, 20 grams of cloves, pepper corn
100 grams, 20 grams of cardamom, 20 grams of tsaoko, 120 grams of fennel seeds, 50 grams of cassia bark.
(2) 4000 grams of salt, 2000 grams of white sugar, 2000 grams of cooking wine
(3) 400 grams of light-coloured vinegar, 400 grams of white wine, 200 grams of monosodium glutamate
3rd, technological operation main points
In 200 jin of boiled water pots, material bag (2000 grams of ginger, 2000 grams of green onion, 900 grams of onion, 120 grams of aniseed, capsicum are added
120 grams, 20 grams of cloves, 100 grams of pepper corn, 20 grams of cardamom, 20 grams of tsaoko, 120 grams of fennel seeds, 50 grams of cassia bark), cook 10 minutes
Afterwards, pretreatment, 20 jin of the sheep tripe of chopping are firstly added, after cooking 30 minutes, 4000 grams of salt, 2000 grams of white sugar, cooking wine is added
2000 grams；After being subsequently adding the cooking 30 minutes of 5 jin of sheep intestines, 75 jin of sheep liver, the sheep heart and sheep lung are added, big fire cooks 10 points of skimming
Zhong Hou, after changing small fire continuation cooking 1 hour, adds 400 grams of light-coloured vinegar, 400 grams of white wine, 200 grams of monosodium glutamate.It is further continued for cooking 0.5-1
Hour, the soft or hard degree according to sheep tripe and sheep intestines determines to take the dish out of the pot the time.
Points for attention：In the case of having long-used soup, half long-used soup typically is used, use half clear water, in addition to green onion, ginger and onion, its
Remaining condiment halves and uses.Salt is according to circumstances added.
4th, peppery fragrant sheep oil
Sheep oil dissolved in pot (here if it is desired to have a strong smell sheep oil is de-, 50 grams of aniseed can be added in 100 jin of sheep oils,
50 grams of cloves, 40 grams of tsaoko, 50 grams of fructus amomi, 6000 grams of carrot；It is undesirable that de- have a strong smell, it is possible to be added without de- material of having a strong smell),
The sheep oil that directly 100 jin are dissolved pours into 7000 grams of chilli powder, 200 grams of Ground Cloves, 1000 grams of pepper powder, zanthoxylum powder 2000 immediately
Gram, and stir rapidly, 50 DEG C or so are cooled to, encapsulated with liquid sealing machine, per 18 grams of pouch.
5th, seasoning powder
It is 1000 grams of salt (97.3%), 10 grams of monosodium glutamate (0.97%), 4 grams of ginger powder (0.39), 6 grams of garlic powder (0.58%), white
8 grams of pepper powder (0.78%).After well mixed, with Powder packaging machine, total amount is 1028 grams, per 2.8 grams of pouch.
6th, sheep bone soup
(1) it is formulated：100 jin of sheep bone mud, 16 jin of chicken carcasses, 14 jin of duck skeleton, 16 jin of sheep tripe, 600 grams of green onion, ginger 2600
Gram, 400 grams of caraway, 1500 grams of garlic, 2000 grams of onion, 1000 grams of cooking wine, 400 grams of light-coloured vinegar, 400 grams of white wine.
(2) key points for operation：
1. fresh sheep bone is cleaned up, after draining, crushed stand-by.
2. chicken carcasses, duck skeleton and sheep tripe are cleaned up, is cut into small pieces, together with broken sheep bone, by 1:1 addition is cold
Water, adds 400 grams of 600 grams of green onion, 600 grams of ginger and caraway to boil to boiling, skims offscum, outwells meat soup.
3. sheep bone soup is boiled：On the basis of (2) are processed, 300 jin of boiling water are added, be boiled by fire and rise, skim offscum, added
Material bag (2000 grams of onion, 1500 grams of garlic, 2000 grams of ginger), keeps fluidized state 30 minutes, adds 1000 grams of cooking wine, light-coloured vinegar
400 grams, 400 grams of white wine continues to keep fluidized state 1 hour, changes moderate heat 1 hour, after adding 2 jin of milk, stops cooking.
4. filter, cool down：Sheep bone soup is filtrated to get, 4 DEG C are cooled to.
5. oil skimming：Upper strata oil is removed after cooling.
6. concentrate
7. pack
7th, the miscellaneous mixing ratio of sheep
Miscellaneous 150 grams of sheep, 18 grams of peppery fragrant sheep oil, 2.8 grams of seasoning powder, 200 grams of sheep bone soup (can also not have), be one bag of full sheep
It is miscellaneous.
Embodiment described above is merely to illustrate technological thought of the invention and feature, in the art its object is to make
Technical staff it will be appreciated that present disclosure and implementing according to this, it is impossible to patent model of the invention is only limited with the present embodiment
Enclose, i.e., equal change or modification that all disclosed spirit is made still fall in the scope of the claims of the invention.
Claims (4)
1. the miscellaneous preparation method of a kind of full sheep, it is characterised in that comprise the following steps, following numbers are mass fraction：
(1) sheep is miscellaneous entirely precooks：In 100 parts of pots of cold water are added, fresh sheep tripe, sheep intestines, sheep liver, the sheep heart and sheep lung are added
100 parts, 1.6 parts of ginger, 1.6 parts of green onion, 1 part of cooking wine, 1 part of white wine constantly skims foam after boiling, cook 10~20min, pulls out,
Cooling, segment or sheet, bulk are cut into slicer；
(2) sheep is miscellaneous entirely is cooked：In added with 100 parts of pots of boiling water, 2 parts of ginger, 2 parts of green onion, 0.9 part of onion, aniseed 0.12 are added
Part, 0.12 part of capsicum, 0.02 part of cloves, 0.1 part of pepper corn, 0.02 part of cardamom, 0.02 part of tsaoko, 0.12 part of fennel seeds, cassia bark
0.05 part, after cooking 10 minutes, 10 parts of the sheep tripe of the chopping obtained in step (1) is first added, after cooking 30 minutes, add salt
4 parts, 2 parts of white sugar, 2 parts of cooking wine；2.5 parts of the sheep intestines obtained in step (1) are subsequently adding, after cooking 30 minutes, step is added
(1) 37.5 parts of sheep liver, the sheep heart and the sheep lung obtained in, big fire cooked skimming after 10 minutes, after changing small fire continuation cooking 1 hour,
Add 0.4 part of light-coloured vinegar, 0.4 part of white wine, 0.2 part of monosodium glutamate；It is further continued for cooking 0.5-1 hours, according to sheep tripe and the soft or hard journey of sheep intestines
Degree decision takes the dish out of the pot the time；
(3) peppery fragrant sheep oil：7 parts of chilli powder, 0.2 part of Ground Cloves, 1 part of pepper powder, 2 parts of zanthoxylum powder are mixed into powder, sheep oil exists
Dissolved in pot, the sheep oil for directly dissolving 50 parts pours into above-mentioned mixed-powder immediately, and stirs rapidly, is cooled to 50 DEG C,
Many bags are packaged into liquid sealing machine；
(4) seasoning powder is prepared：1 part of salt, 0.01 part of monosodium glutamate, 0.004 part of ginger powder, 0.006 part of garlic powder, 0.008 part of white pepper powder,
After well mixed, many bags are packaged into Powder packaging machine；
(5) the miscellaneous proportioning of full sheep：Including complete miscellaneous 0.15 part of sheep obtained in step (2), 0.018 part of peppery fragrant sheep oil obtained in step (3),
0.0028 part of seasoning powder, independently packs obtained in step (4), is assembled into one bag of full sheep miscellaneous.
2. the miscellaneous preparation method of full sheep according to claim 1, it is characterised in that sheep oil is first carried out in the step (3)
It is de- to have a strong smell：0.05 part of aniseed is added in 50 parts of sheep oils, 0.05 part of cloves, 0.04 part of tsaoko, 0.05 part of fructus amomi, 6 parts of carrot is small
Fire heating 10min, leaches sheep oil.
3. the miscellaneous preparation method of full sheep according to claim 1, it is characterised in that also include sheep bone in the step (5)
0.2 part of soup, the boiling method of the sheep bone soup is as follows：
(1) 50 parts of fresh sheep bone is cleaned up, after draining, crushed stand-by；
(2) 8 parts of 8 parts of chicken carcasses, 7 parts of duck skeleton and sheep tripe are cleaned up, is cut into small pieces, together with broken sheep bone, by 1:1
Cold water is added, adds 0.4 part of 0.6 part of green onion, 0.6 part of ginger and caraway to boil to boiling, skim offscum, outwell meat soup；
(3) sheep bone soup is boiled：On the basis of step (2) treatment, 150 parts of boiling water are added, be boiled by fire and rise, skim offscum, plus
2 parts of pan feeding bag onion, 1.5 parts of garlic, 2 parts of ginger keeps fluidized state 30 minutes, adds 1 part of cooking wine, 0.4 part of light-coloured vinegar, white wine
0.4 part, continue to keep fluidized state 1 hour, change moderate heat 1 hour, after adding 1 portion of milk, stop cooking；It is filtrated to get sheep bone
Soup, is cooled to 4 DEG C, after upper strata oil is removed, concentrate, pack.
4. full sheep is miscellaneous obtained in the miscellaneous preparation method of full sheep as described in claim any one of 1-3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710064127.3A CN106690102A (en) | 2017-02-04 | 2017-02-04 | Whole sheep sweetbread and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710064127.3A CN106690102A (en) | 2017-02-04 | 2017-02-04 | Whole sheep sweetbread and production method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN106690102A true CN106690102A (en) | 2017-05-24 |
Family
ID=58910278
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710064127.3A Pending CN106690102A (en) | 2017-02-04 | 2017-02-04 | Whole sheep sweetbread and production method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783355A (en) * | 2018-06-15 | 2018-11-13 | 喻建康 | A kind of steamed beef soup and its preparation process and the method for making the meat clip Mo with steamed beef soup |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1199575A (en) * | 1997-05-20 | 1998-11-25 | 冷冰 | Muslims' instant mutton entrails soup |
| DE19829388A1 (en) * | 1998-07-01 | 2000-01-05 | Nusret Yavuz | Production of lamb soup with reduced bitter taste |
| CN101204232A (en) * | 2006-09-22 | 2008-06-25 | 天津中英纳米科技发展有限公司 | Method of preparation for refined sheep giblets products |
| CN101889692A (en) * | 2010-07-06 | 2010-11-24 | 内蒙古草原兴发食品有限公司 | Method for processing instant and convenient spicy lamb entrails |
-
2017
- 2017-02-04 CN CN201710064127.3A patent/CN106690102A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1199575A (en) * | 1997-05-20 | 1998-11-25 | 冷冰 | Muslims' instant mutton entrails soup |
| DE19829388A1 (en) * | 1998-07-01 | 2000-01-05 | Nusret Yavuz | Production of lamb soup with reduced bitter taste |
| CN101204232A (en) * | 2006-09-22 | 2008-06-25 | 天津中英纳米科技发展有限公司 | Method of preparation for refined sheep giblets products |
| CN101889692A (en) * | 2010-07-06 | 2010-11-24 | 内蒙古草原兴发食品有限公司 | Method for processing instant and convenient spicy lamb entrails |
Non-Patent Citations (1)
| Title |
|---|
| 李绍祖: "《厨房技艺指南》", 30 November 1995, 团结出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783355A (en) * | 2018-06-15 | 2018-11-13 | 喻建康 | A kind of steamed beef soup and its preparation process and the method for making the meat clip Mo with steamed beef soup |
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Legal Events
| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170524 |
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| WD01 | Invention patent application deemed withdrawn after publication |