CN107594448A - A kind of convenient and instant type mutton soup and preparation method thereof - Google Patents
A kind of convenient and instant type mutton soup and preparation method thereof Download PDFInfo
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Abstract
A kind of convenient and instant type mutton soup and preparation method thereof, pass sequentially through the pre- infusion of dispensing, aggregate, meat material bone soup with boil, instant type concentration mutton steamed dumping packing and self-heating cutlery box packaging and other steps, be made a kind of and be easy to carry and the convenient and instant type mutton soup product with certain shelf-life.After the present invention is boiled in advance to aggregate, utilize bone soup infusion meat material, while controlling the meat material infusion time, extend the aggregate infusion time, be advantageous to avoid meat material excessively rotten and influence mouthfeel, and during boiling, meat material flavor components disengage in bone soup, mutually merged with aggregate flavor components, be advantageous to improve the delicate flavour of soup body and the mouthfeel of meat material.Meanwhile soup body is carried out to determine taste and flavouring using lubricant component less condensed soup body flavoring, avoid soup body excessively greasy and influence mouthfeel.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of convenient and instant type mutton soup and preparation method thereof.
Background technology
Mutton soup is stewed soup with sheep bone, after being equipped with the miscellaneous seasoning of mutton, sheep, is given off a strong fragrance, its protein, fat, vitamin, with
And the rich in nutrition content such as calcium, potassium, iron, phosphorus, there is warming yang for dispelling cold, tonifying Qi and blood and other effects, China Henan, Shandong, Anhui, mountain
Developed into when the local cuisines of body characteristic on more ground such as west, Jiangsu, Liaoning, Sichuan, Hebei.Though various regions mutton soup wind
Taste is different, but is particular about milky white soup body, bright in color, gives off a strong fragrance, delicious flavour, and meat shaping is complete, rotten without broken, abundant
Absorb soup body juice, rich in taste.
When conventional method cooks mutton soup, small fire keeps soup body fluidized state at least 10h in, to obtain milky soup
Body, and add sheep oil to improve its color and luster, fragrance.Though the prolonged infusion of soup body is advantageous to the lifting of mutton soup flavor, together
When also result in the destruction of nutriment.And the addition of sheep oil makes the soup body of cooling excessively greasy, it is unfavorable for consumer in addition just
Meal.With the fast development of instant food in recent years, the technology of preparing scheme and product of a variety of instant mutton soups are also generated, with
Cater to consumption demand.However, existing most technical schemes still use traditional cooking method, sheep oil composition is added into soup body, or
Sheep bone and mutton are handled using frying mode and increase lubricant component in soup body, to improve soup body colour pool.But because product uses
The mode that reconstitutes for scalding food is eaten, and excessive lubricant component is not easy to homogenize in a short time, so as to influence soup body mouthfeel.Together
When, it is simplified production procedure in prior art, mutton and sheep bone is subjected to infusion simultaneously, due to both infusions requirement not
Together, be easy to cause mutton to draw infusion overlong time and it is excessively rotten, be difficult to be molded, taste bad, and soup body is too short because of the infusion time
And flavor is insufficient.
The content of the invention
The present invention provides a kind of convenient and instant type mutton soup and preparation method thereof, after being boiled in advance to aggregate, utilizes bone
Soup infusion meat material, while controlling the meat material infusion time, extend the aggregate infusion time, be advantageous to avoid meat material excessively rotten and influence mouth
Sense, and during boiling, meat material flavor components disengage in bone soup, are mutually merged with aggregate flavor components, are advantageous to improve
The delicate flavour of soup body and the mouthfeel of meat material.Meanwhile soup body determine using lubricant component less condensed soup body flavoring taste and
Flavouring, avoid soup body excessively greasy and influence mouthfeel.
In order to realize the purpose of the present invention, intend using following technology：
A kind of preparation method of convenient and instant type mutton soup, it is characterised in that specifically include following steps：
S1. it is standby that aggregate, meat material, two parts of infusion spices, meat soup flavoring and condensed soup body flavoring is respectively configured；
S2. the step S1 aggregates configured are crushed, after cleaning, quick-boiling water, cooling, removing dross, the portion with step S1 configurations
Infusion spices is together put into clear water, after high pressure infusion, pulls aggregate out, it is standby that sheep bone soup is made after filter residue；
S3. after cutting into bulk by the meat material that step S1 is configured, clean, quick-boil water, cooling, removing dross, the meat with step S1 configurations
Soup condiment and another infusion spices are together put into sheep bone soup made from step S2, and after high pressure infusion, meat material is made after pulling out
Basic soup body it is standby, the meat material excision forming after pulling out is standby, and soup body is standby；
S4. the condensed soup body flavoring of step S1 configurations is put into basic soup body made from step S3, high pressure infusion concentrates,
It is standby that concentration mutton soup is made after filter residue；
S5. it will be molded made from step S3 after concentration mutton soup made from meat material and step S4 mix, cools down, and encapsulate, sterilize,
It is prepared into instant type mutton steamed dumping；
S6. instant type mutton steamed dumping prepared by step S5 is positioned in self-heating cutlery box and be packaged.
Further, it can also will be molded respectively made from step S3 made from meat material and step S4 and concentrate mutton soup progress
Individual packages, sterilizing, instant type mutton bag and instant type concentration mutton steamed dumping are prepared, then by instant type mutton bag and concentrate mutton
Steamed dumping, which is fitted into self-heating cutlery box, to be packaged.
Further, the formula of aggregate in step S1, meat material, infusion spices, meat soup flavoring and condensed soup body flavoring
It is as follows：
1. aggregate element includes sheep spine, sheep shin bone and other sheep bones, its quality parts ratio is 3:1:2；
2. meat material composition includes mutton and sheep is miscellaneous, its quality parts ratio is 3:1；
3. infusion fragrance component include anise, zingiber kawagoii, tsaoko, cassia bark, fennel seeds, nutmeg, kowtow in vain, cloves, fructus amomi, wide perfume, perfume
Bar, Lysimachia sikokiana, rhizoma nardostachyos, cumin and pepper, its quality parts ratio are 1:1:1:1:1:1:1:1:1:1:1:1:1:2:2；
4. meat soup flavoring ingredients include refined salt, old ginger, Bulbus Allii Fistulosi and mutton soup cream, its quality parts ratio is 100:35:20:1；
5. condensed soup body flavoring ingredients include refined salt, rock sugar, Chinese prickly ash, Bulbus Allii Fistulosi, spices, fermented glutinous wine, the big bone soup cream of sheep, mutton
Soup cream and xanthans, its quality parts ratio are 50000:2000:1500:3000:1050:3000:300:100:1.
Further, the quality parts ratio of aggregate and meat material is 1 in step S1:2~1:3.
Further, the quality parts ratio of infusion spices and aggregate is 1 in step S2:70~1:80, the matter of aggregate and clear water
It is 1 to measure portion rate:6~1:8.
Further, the quality parts ratio of meat soup flavoring and meat material is 1 in step S3:2~1:3, infusion spices and meat material
Quality parts ratio be 1:40~1:50.
Further, condensed soup body flavoring is related to the clear water amount injected in step S2 in step S4, both mass parts
Number is than being 1:5~1:6.
The convenient and instant type mutton soup being prepared according to above-mentioned preparation method.
Above-mentioned technical proposal and its advantage are carried out as described below：
After the present invention is boiled in advance to aggregate, using bone soup infusion meat material, while controlling the meat material infusion time, extend aggregate
The infusion time, be advantageous to avoid meat material excessively rotten and influence mouthfeel, and during boiling, meat material flavor components are released in bone soup
Go out, mutually merged with aggregate flavor components, be advantageous to improve the delicate flavour of soup body and the mouthfeel of meat material.Simultaneously as using aggregate
With the independent infusion of meat material, it is easy to the separation of meat material and aggregate, and advantageously reduces suspended material in soup stock, it is clear improves soup body
Degree.
Two parts of infusion spices that the present invention configures, make respectively at same boil in step of the pre- infusion step of sheep bone and meat material bone soup
With.Because infusion spices uses vegetal natural perfume, its fragrant atmosphere composition is mostly the materials such as alcohol, phenol, aldehyde, ester, after infusion 2h ~ 3h
Flavor substance can separate out completely.And big multicomponent is integration of drinking and medicinal herbs class material in infusion spices, the long infusion time is not only
Cause the destruction of soup body nutritional ingredient, it is also possible to cause the further reaction between perfume composition, or even produce unfavorable material.Cause
This, the present invention after the pre- infusion step of sheep bone terminates, i.e., by first part ageusia infusion spices take out；Then in meat material bone
Soup puts into new infusion spices with boiling in step, control spices boils the time in soup body, during avoiding infusion spices from handling
Between it is long to soup body and the adverse effect of meat mouthfeel.
The present invention carries out determining taste and flavouring using the less condensed soup body flavoring of lubricant component to soup body, on the one hand avoids
Soup body is excessively greasy and influences mouthfeel, and another aspect criterion and quantity formula determines taste to soup body, advantageously ensures that product between each batch
Taste quality stability.
The methods of soup body and meat of the present invention are using salinity control, vacuum packaging and physical sterilization, can reach under normal temperature
10d ~ 15d shelf-life；And existing self-heating cutlery box packing technique is utilized, the band dress construction materials contract after sterilizing is further wrapped
Dress, it is easy to the carrying of consumer and eats.
Embodiment
Embodiment 1
S11. dispensing
1. aggregate：
Sheep spine 3kg
Sheep shin bone 1kg
Other sheep bones 2kg.
2. meat material：
Mutton 11.25kg
The miscellaneous 3.75kg of sheep.
3. infusion spices I：
Anistree 5g
Zingiber kawagoii 5g
Tsaoko 5g
Cassia bark 5g
Fennel seeds 5g
Nutmeg 5g
Kowtow 5g in vain
Cloves 5g
Fructus amomi 5g
Wide fragrant 5g
Fragrant bar 5g
Lysimachia sikokiana 5g
Rhizoma nardostachyos 5g
Cumin 10g
Pepper 10g.
4. infusion spices II：
Anistree 18.75g
Zingiber kawagoii 18.75g
Tsaoko 18.75g
Cassia bark 18.75g
Fennel seeds 18.75g
Nutmeg 18.75g
Kowtow 18.75g in vain
Cloves 18.75g
Fructus amomi 18.75g
Wide fragrant 18.75g
Fragrant bar 18.75g
Lysimachia sikokiana 18.75g
Rhizoma nardostachyos 18.75g
Cumin 37.5g
Pepper 37.5g.
5. meat soup flavoring：
Refined salt 3750g
Old ginger 1312.5g
Bulbus Allii Fistulosi 750g
Mutton soup cream 37.5g.
6. condensed soup body flavoring：
Refined salt 5000g
Dried orange peel 350g
Old ginger 350g
Rock sugar 200g
Chinese prickly ash 150g
Bulbus Allii Fistulosi 300g
Spices 105g
Fermented glutinous wine 300g
The big bone soup cream 30g of sheep
Mutton soup cream 10g
Xanthans 0.1g.
S12. the pre- infusion of aggregate
After the step S11 aggregates configured are broken into fritter, clear water is eluriated.Aggregate after will be broken is put into the appearance for being loaded with hot water
In device（150g dried orange peels and 150g old gingers can be put into simultaneously to dispel raw meat for aggregate）, it is heated to seething with excitement.After stirring 2min ~ 5min, drag for
Go out aggregate.Cold water flush surface will be used after aggregate natural cooling, removes scum silica frost.
Aggregate is put into high pressure cooking vessel, adds 25kg clear water and the infusion spices I of step S11 configurations, high pressure
After infusion 2h, aggregate is pulled out.Filter residue processing is carried out to the soup body in high pressure cooking vessel.
S13. meat material bone soup is same boils
The meat material that step S11 is configured is cut into bulk, clear water is eluriated, is put into cold water pot（562.5g dried orange peels can be added simultaneously
Dispelled raw meat for meat material with 562.5g old gingers）, it is heated to boiling, stirring 5min or so.
Pull meat material out, cold water flush surface is used after natural cooling, remove scum silica frost.
Meat material is put into and is loaded with step S12 in the high pressure cooking vessel of no slag sheep bone soup, adds step S11 configurations
Infusion spices II and old ginger and Bulbus Allii Fistulosi in meat soup flavoring, after high pressure infusion 2h, remaining group for adding in meat soup flavoring
Point, then after horizontal high voltage infusion 10min, pull meat material out, and fritter or section shaping are cut, it is standby.
S14. the preparation of mutton soup is concentrated
The condensed soup body flavoring of step S11 configurations, high pressure infusion 20min are added in the soup body after step S13 skims meat material
Afterwards, after filter residue, meat material made from step S13 is added in soup body and is well mixed, 400g/ bags, exhaust sealing are packed as after cooling
Afterwards, 121 DEG C of water-bath spraying sterilizing 20min, instant type concentration mutton steamed dumping is made.
S15. pack
Qualified instant type will be examined to concentrate mutton steamed dumping in step S14 to be put into big volume self-heating cutlery box, cutlery box Tang Shi areas
Volume should be not less than 2.5L, capping, plastic packaging.
When edible, after removing outer packing, concentration mutton steamed dumping content poured into self-heating cutlery box Tang Shi areas, adds drink
After water 2L, lid is compressed, is positioned over above the self-heating cutlery box heating area of water filling heat production and is heated.Simmer a 20min left sides
It is right, you can to uncap edible.
Embodiment 2
S21 is identical with the step S11 of embodiment 1.
S22 is identical with the step S12 of embodiment 1.
After the S23 and step S13 of embodiment 1 difference is the shaping of meat material, cooling packing, is packed as 150g/ bags at once, arranges
After sealing gland mouth, 121 DEG C of water-bath sprayings sterilizing 30min, instant type mutton bag is made.
The S24 and step S14 of embodiment 1 difference is to be put into the soup body obtained by condensed soup body flavoring high pressure infusion, filtered
After slag, cooling is packed as 250ml/ bags, after sealing, pasteurize 30min, concentration mutton steamed dumping is made.
S25 is packed
By step S23 and step S24, obtained instant type mutton bag and concentration mutton steamed dumping are put into big volume self heating type dining respectively
In box, capping, plastic packaging.
Embodiment 3
It is with the difference of embodiment 1：In step S13 after meat material high pressure infusion 2h, the condensed soup body that step S11 is configured seasons
Material is together added in high pressure cooking vessel with meat soup flavoring.After high pressure infusion 10min, meat material is pulled out, soup body is filtered in container
Slag.Again using the method for filling in embodiment 1 or embodiment 2, meat material and soup body are dispensed.
Embodiment 4
It is with the difference of embodiment 1：Used by reducing instant type concentration mutton steamed dumping and step S15 prepared by step S14
Self-heating cutlery box specification.
Claims (8)
1. a kind of preparation method of convenient and instant type mutton soup, it is characterised in that specifically include following steps：
S1. it is standby that aggregate, meat material, two parts of infusion spices, meat soup flavoring and condensed soup body flavoring is respectively configured；
S2. the step S1 aggregates configured are crushed, after cleaning, quick-boiling water, cooling, removing dross, the portion with step S1 configurations
Infusion spices is together put into clear water, after high pressure infusion, pulls aggregate out, it is standby that sheep bone soup is made after filter residue；
S3. after cutting into bulk by the meat material that step S1 is configured, clean, quick-boil water, cooling, removing dross, the meat with step S1 configurations
Soup condiment and another infusion spices are together put into sheep bone soup made from step S2, and after high pressure infusion, meat material is made after pulling out
Basic soup body it is standby, the meat material excision forming after pulling out is standby, and soup body is standby；
S4. the condensed soup body flavoring of step S1 configurations is put into basic soup body made from step S3, high pressure infusion concentrates,
It is standby that concentration mutton soup is made after filter residue；
S5. it will be molded made from step S3 after concentration mutton soup made from meat material and step S4 mix, cools down, and encapsulate, sterilize,
It is prepared into instant type mutton steamed dumping；
S6. instant type mutton steamed dumping prepared by step S5 is positioned in self-heating cutlery box and be packaged.
2. preparation method according to claim 1, it is characterised in that meat material can also will be molded made from step S3 respectively
With step S4 made from concentrate mutton soup and carry out individual packages, sterilizing, prepare instant type mutton bag and concentration steamed dumping, then will be instant
Type mutton bag and instant type concentration mutton soup are packaged into self-heating cutlery box and are packaged.
3. preparation method according to claim 1, it is characterised in that aggregate, meat material, infusion spices, meat soup in step S1
The formula of flavoring and condensed soup body flavoring is as follows：
1. aggregate element includes sheep spine, sheep shin bone and other sheep bones, its quality parts ratio is 3:1:2；
2. meat material composition includes mutton and sheep is miscellaneous, its quality parts ratio is 3:1；
3. infusion fragrance component include anise, zingiber kawagoii, tsaoko, cassia bark, fennel seeds, nutmeg, kowtow in vain, cloves, fructus amomi, wide perfume, perfume
Bar, Lysimachia sikokiana, rhizoma nardostachyos, cumin and pepper, its quality parts ratio are 1:1:1:1:1:1:1:1:1:1:1:1:1:2:2；
4. meat soup flavoring ingredients include refined salt, old ginger, Bulbus Allii Fistulosi and mutton soup cream, its quality parts ratio is 100：35:20:1；
5. condensed soup body flavoring ingredients include refined salt, rock sugar, Chinese prickly ash, Bulbus Allii Fistulosi, spices, fermented glutinous wine, the big bone soup cream of sheep, mutton
Soup cream and xanthans, its quality parts ratio are 50000:2000:1500:3000:1050:3000:300:100:1.
4. preparation method according to claim 1, it is characterised in that the quality parts ratio of aggregate and meat material is in step S1
1:2~1:3。
5. preparation method according to claim 1, it is characterised in that the mass fraction of infusion spices and aggregate in step S2
Than for 1:70~1:80, the quality parts ratio of aggregate and clear water is 1:6~1:8.
6. preparation method according to claim 1, it is characterised in that the mass parts of meat soup flavoring and meat material in step S3
Number is than being 1:2~1:3, the quality parts ratio of infusion spices and meat material is 1:40~1:50.
7. preparation method according to claim 1, it is characterised in that in step S4 in condensed soup body flavoring and step S2
The clear water amount of injection is related, and both quality parts ratios are 1:5~1:6.
8. the convenient and instant type mutton soup that the preparation method according to any one of claim 1 ~ 7 is prepared.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110584051A (en) * | 2019-10-17 | 2019-12-20 | 淮南市立洲食品科技有限责任公司 | Method for making instant beef soup |
| CN111657466A (en) * | 2019-03-06 | 2020-09-15 | 青海金垄基实业有限公司 | Concentrated yak bone soup convenient food soup packet and preparation method thereof |
| CN111657464A (en) * | 2020-05-29 | 2020-09-15 | 曲沃县玉生食品有限公司 | Self-heating mutton soup and preparation method thereof |
| CN113331379A (en) * | 2021-06-08 | 2021-09-03 | 陕西同心归德餐饮服务管理有限公司 | Bone soup and mutton for mutton soup steamed bread and preparation method thereof |
| CN114009726A (en) * | 2021-10-22 | 2022-02-08 | 湖南省嘉品嘉味生物科技有限公司 | Self-heating mutton soup preparation process |
| CN114259032A (en) * | 2021-12-20 | 2022-04-01 | 湖南农业大学 | High-efficiency preparation method of prefabricated flavor-conditioning sheep bone concentrated soup-stock |
| CN115381064A (en) * | 2021-05-22 | 2022-11-25 | 陈平 | Concentrated sheep bone soup paste and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111657466A (en) * | 2019-03-06 | 2020-09-15 | 青海金垄基实业有限公司 | Concentrated yak bone soup convenient food soup packet and preparation method thereof |
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| CN107594448B (en) | 2020-11-13 |
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