CN107259478A - The convenient concentration sheep bone soup stock of one kind and preparation method - Google Patents
The convenient concentration sheep bone soup stock of one kind and preparation method Download PDFInfo
- Publication number
- CN107259478A CN107259478A CN201610208468.9A CN201610208468A CN107259478A CN 107259478 A CN107259478 A CN 107259478A CN 201610208468 A CN201610208468 A CN 201610208468A CN 107259478 A CN107259478 A CN 107259478A
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- soup
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- meat
- mutton
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- 235000014347 soups Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 26
- 241001494479 Pecora Species 0.000 title claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000013311 vegetables Nutrition 0.000 claims abstract description 10
- 235000013409 condiments Nutrition 0.000 claims abstract description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 8
- 241000213006 Angelica dahurica Species 0.000 claims abstract description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 4
- 235000013372 meat Nutrition 0.000 claims description 23
- 239000000463 material Substances 0.000 claims description 20
- 239000000796 flavoring agent Substances 0.000 claims description 19
- 235000019634 flavors Nutrition 0.000 claims description 19
- 240000008574 Capsicum frutescens Species 0.000 claims description 11
- 235000002566 Capsicum Nutrition 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 241000333181 Osmanthus Species 0.000 claims description 6
- 235000019082 Osmanthus Nutrition 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 239000008280 blood Substances 0.000 claims description 6
- 210000004369 blood Anatomy 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 6
- 210000003205 muscle Anatomy 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 244000291564 Allium cepa Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 3
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 3
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 244000000626 Daucus carota Species 0.000 claims description 3
- 235000002767 Daucus carota Nutrition 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 239000001828 Gelatine Substances 0.000 claims description 3
- 125000003118 aryl group Chemical group 0.000 claims description 3
- 210000000845 cartilage Anatomy 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 229920000159 gelatin Polymers 0.000 claims description 3
- 235000019322 gelatine Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 235000019508 mustard seed Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- 239000001390 capsicum minimum Substances 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 2
- 235000002710 Ilex cornuta Nutrition 0.000 claims 1
- 241000588278 Osmanthus heterophyllus Species 0.000 claims 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- 230000007812 deficiency Effects 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 240000003889 Piper guineense Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 244000241838 Lycium barbarum Species 0.000 description 2
- 235000015459 Lycium barbarum Nutrition 0.000 description 2
- 244000089698 Zanthoxylum simulans Species 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 235000008242 dietary patterns Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of is that now can only eat existing work for existing mutton soup by mutton and its convenient concentration sheep bone soup stock made for primary raw material and the preparation method such as unload goods, and is difficult deficiency that transport preserves and invents.Mainly by mutton, sheep bone and unload goods to add water and boil, the condiment such as tsaoko, galingal, Gui Tong, the river root of Dahurian angelica are added simultaneously, by the mutton being cooked and slice packaging of unloading goods, by sheep soup it is concentrated, dry after nitrogen-filled packaging, packed after dewatering vegetable is dried, be equipped with auxiliary condiment and become a kind of portable convenient concentration sheep bone soup stock.Manufacture craft is simple, had both maintained the traditional properties of product, fresh keeping time is extended again, uses carrying more convenient.
Description
Technical field
The invention belongs to a kind of instant food and field is made, be that the convenient concentrate drying sheep bone soup stock and preparation method for main material are waited by mutton and its unload goods.
Background technology
Mutton soup it is nutritious, be a kind of traditional typical local food, taken care of health with appetizing, delicious flavour the features such as.Because the making of mutton soup is mainly traditional method, and the manufacturing process of various regions is differed.Therefore, the taste of mutton soup is different, and quality is difficult to ensure.The other food is difficult transport and preserved, and can only now eat existing work, and family oneself makes, and is also weak on taste, so limiting the development of the food.The sheep soup made using quick-frozen mode, is also limited by transport and condition of storage.Therefore it is badly in need of a kind of steady quality of exploitation, instant, and the instant mutton soup material that can produce in enormous quantities.
The content of the invention
It is an object of the invention to provide a kind of convenient concentrate drying sheep bone soup stock can manufacture, long shelf-life and preparation method.
The convenient sheep bone soup stock that is concentrated and dried of the present invention includes two kinds of full taste and the daily life of a family, and its preparation method is as follows：
The preparation method of 1 full taste mutton soup stock
The preparation method of 1.1 meat material bags：The fresh sheep bones of 7-8kg are first scalded with hot water, pulled out after removing watery blood, by joint pound it is disconnected be put into pot, plus 25-35kg water infusions, after boiling, add the new fresh muttons of 10kg or unload goods, remove offscum, be put into following material：15-25g of tsaoko, 15-25g of galingal, osmanthus lead to 90-110g, river 90-110g of the root of Dahurian angelica (being removed the peel after being scalded with boiling water)；Mutton is boiled to after 6 ripe disconnected blood and pulled out, is cut into after 1-3mm piece, high temperature sterilization and is dispensed, often wraps 50g；
The preparation method of 1.2 flavor packs：After meat is pulled out, bone and soup in pot continue infusion, treat that gelatine and marrow in bone are incorporated in soup, muscle, meat on bone come off, and soup is in off-white color, and during aromatic flavour, soup is contained in container；Cartilage, muscle head and meat mincing in soup etc. are refined with colloid mill, the soup and pepper water added during mill in container (50g Chinese prickly ashes add 1500g water to boil)；Meat soup after fine grinding carries out low temperature, vacuum, concentrates, is dried to add after powder：Osmanthus 10-20g of son, 5-10g of cloves (Gui Zi, the mixing of cloves ground into end are used), refined salt and monosodium glutamate are a little, after being well mixed (or being pressed into bulk), carry out vacuum pack with nitrogen, often wrap 10g.
The preparation method of 2 homely mutton soup stocks, homely mutton soup is that two bags of vegetables and chilli oil are added on the basis of full taste mutton soup, and preparation method is as follows：
The preparation method of 2.1 vegetables bags：By Chinese cabbage, vermicelli (half-mature), carrot (being processed into artistic flower-shape) each aliquot, bag is filled after dehydrating, 50g is often wrapped；
The preparation method of 2.2 chilli oil bags：Well-done capsicum and ripe sheep oil are made after sauce shape is boiled and dispensed, 5g is often wrapped.
3 auxiliary condiment：Green onion, ginger, cassia bark, dried orange peel, pepper, fennel, mustard seed, matrimony vine are each a little, and bag is filled after drying and crushing, 5g is often wrapped.
Meat material bag, flavor pack and auxiliary flavor pack are packaged into together above, full taste instant mutton soup material is become；Meat material bag, flavor pack, vegetables bag, chilli oil bag and auxiliary flavor pack are packaged into together, homely instant mutton soup material is become.According to different regions or human needs, it can increase pokering and through vacuum-packed flour cake 100g in packaging.
When edible, meat material bag, flavor pack or vegetables bag are put into container, to entering 500g boiling water, chilli oil and auxiliary condiment can need to place according to personal taste.
It is an advantage of the invention that：The traditional properties such as the color of sheep bone soup, fragrant and taste are maintained, the fresh-keeping time are extended, and make carrying instant.The sale face of product is expanded, the eating patterns of people are further improved, while the development of animal husbandry is also greatly facilitated.
Embodiments of the invention are：
The preparation method of 1 full taste sheep bone soup stock
The preparation method of 1.1 meat material bags：The fresh sheep bones of 8kg are first scalded with hot water, pulled out after removing watery blood, by joint pound it is disconnected be put into pot, plus 30kg water infusions after boiling, add the new fresh muttons of 10kg or unloaded goods, remove offscum, be put into following material：Tsaoko 20g galingals 20g, osmanthus lead to 100g, river root of Dahurian angelica 100g (being removed the peel after being scalded with boiling water)；Sheep is urged boiling to after 6 ripe disconnected blood and pulled out, is cut into after 2mm piece, high temperature sterilization and dispenses, often wraps 50g；
The preparation method of 1.2 flavor packs：After meat is pulled out, bone and soup in pot continue infusion, treat that the gelatine in bone and marrow are incorporated in soup, the muscle on bone, meat come off, soup is in off-white color, and during aromatic flavour, soup is contained in container；Cartilage, muscle head and meat mincing in soup etc. are refined with colloid mill, the soup and pepper water added during mill in container (50g Chinese prickly ashes add 1500g water to boil)；Meat soup after fine grinding carries out low temperature, vacuum, concentrates, is dried to add after powder：The sub- 15g in osmanthus, cloves 6g (Gui Zi, the mixing of cloves ground into end are used), refined salt and monosodium glutamate are a little, after being well mixed, carry out vacuum pack with nitrogen, often wrap 10g.
The preparation method of the preparation method of 2 homely mutton soup stocks, meat material bag and flavor pack adds two bags of vegetables and chilli oil together with upper, and preparation method is as follows：
The preparation method of 2.1 vegetables bags：By Chinese cabbage, vermicelli (half-mature), carrot (being processed into artistic flower-shape) each aliquot, bag is filled after dehydrating, 50g is often wrapped；
The preparation method of 2.2 chilli oil bags：Well-done pimiento and ripe sheep oil are made after sauce shape is boiled and dispensed, 5g is often wrapped.
3 auxiliary condiment：By green onion and Jiang Ge 1, the ratio of cassia bark, dried orange peel, pepper, fennel, mustard seed, matrimony vine each 0.5 is wrapped being filled after condiment drying and crushing, often wraps 5g.
Meat material bag, flavor pack and auxiliary flavor pack are packaged into together above, full taste instant mutton soup material is become；Meat material bag, flavor pack, vegetables bag, chilli oil bag and auxiliary flavor pack are packaged into together, homely instant mutton soup material is become.
Claims (4)
1. the convenient concentration sheep bone soup stock preparation method of one kind, comprises the following steps, it is characterized in that：1. the preparation method of meat material bag：The fresh sheep bones of 7-8kg are first scalded with hot water, pulled out after removing watery blood, by joint pound it is disconnected be put into pot, plus 25-35kg water infusions, after boiling, add the new fresh muttons of 10kg or unload goods, remove offscum, be put into following material：15-25g of tsaoko, 15-25g of galingal, osmanthus lead to 90-110g, river 90-110g of the root of Dahurian angelica of peeling；Mutton is boiled to after 6 ripe disconnected blood and pulled out, is cut into after 1-3mm piece, high temperature sterilization and is dispensed, often wraps 50g；2. the preparation method of flavor pack：After meat is pulled out, bone and soup in pot continue infusion, treat in bone
Gelatine and marrow incorporate soup in, muscle, meat on bone come off, soup be in off-white color, during aromatic flavour, soup is contained in container；Cartilage, muscle head and meat mincing in soup etc. are refined with colloid mill, the soup and pepper water added during mill in container；Meat soup after fine grinding carries out low temperature, vacuum, concentrates, is dried to add after powder：Osmanthus 10-20g of son, 5-10g of cloves, refined salt and monosodium glutamate are a little, after being well mixed, and carry out vacuum pack with nitrogen, often wrap 10g；3. the preparation method for aiding in condiment：Green onion, ginger, cassia bark, dried orange peel, pepper, fennel, mustard seed, Chinese holly
Qi is each a little, and bag is filled after drying and crushing, 5g is often wrapped.
2. convenient concentration sheep bone soup stock preparation method according to claim 1, it is characterized in that, following steps can also be added：
1. the preparation method of vegetables bag：By Chinese cabbage, half-mature vermicelli, each aliquot of carrot of artistic flower-shape is processed into, bag is filled after dehydrating, 50g is often wrapped；2. the preparation method of chilli oil bag：Well-done capsicum and ripe sheep oil are made after sauce shape is boiled and dispensed, often
Wrap 5g.
3. a kind of convenient concentration sheep bone soup stock made in accordance with the method for claim 1, it is characterized in that：Meat material bag, flavor pack and auxiliary condiment are packaged into together.
4. a kind of convenient concentration sheep bone soup stock made in accordance with the method for claim 2, it is characterized in that：Meat material bag, flavor pack, vegetables bag, chilli oil bag and auxiliary condiment are packaged into together.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610208468.9A CN107259478A (en) | 2016-04-06 | 2016-04-06 | The convenient concentration sheep bone soup stock of one kind and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610208468.9A CN107259478A (en) | 2016-04-06 | 2016-04-06 | The convenient concentration sheep bone soup stock of one kind and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107259478A true CN107259478A (en) | 2017-10-20 |
Family
ID=60051867
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610208468.9A Pending CN107259478A (en) | 2016-04-06 | 2016-04-06 | The convenient concentration sheep bone soup stock of one kind and preparation method |
Country Status (1)
| Country | Link |
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| CN (1) | CN107259478A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111543609A (en) * | 2020-05-26 | 2020-08-18 | 陕西子祺食品集团有限公司 | Preparation and fresh-keeping method of soup base of steamed bun in soup |
-
2016
- 2016-04-06 CN CN201610208468.9A patent/CN107259478A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111543609A (en) * | 2020-05-26 | 2020-08-18 | 陕西子祺食品集团有限公司 | Preparation and fresh-keeping method of soup base of steamed bun in soup |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171020 |
|
| WD01 | Invention patent application deemed withdrawn after publication |