CN107594448B - Convenient instant mutton soup and preparation method thereof - Google Patents
Convenient instant mutton soup and preparation method thereof Download PDFInfo
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Abstract
The preparation method of the convenient instant mutton soup comprises the steps of preparing materials, pre-boiling aggregate, boiling meat and bone soup together, packaging instant concentrated mutton soup, packaging self-heating lunch boxes and the like in sequence, so that the convenient instant mutton soup product which is convenient to carry and has a certain quality guarantee period is prepared. According to the invention, after the aggregate is pre-decocted, the bone soup is used for boiling the meat material, the boiling time of the aggregate is prolonged while the boiling time of the meat material is controlled, so that the influence on the taste of the meat material due to overcooking is avoided, and in the boiling process, the flavor components of the meat material are released in the bone soup and are mutually fused with the flavor components of the aggregate, so that the delicate flavor of the soup and the taste of the meat material are improved. Meanwhile, the concentrated soup seasoning with less grease components is used for fixing and increasing the flavor of the soup, so that the influence on the taste due to too greasy soup is avoided.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to convenient instant mutton soup and a preparation method thereof.
Background
The mutton soup is prepared by boiling sheep bones, and is matched with mutton and sheep offal for seasoning, so that the mutton soup is strong in fragrance, rich in protein, fat, vitamins, calcium, potassium, iron, phosphorus and other nutritional ingredients, has the effects of warming yang, dispelling cold, tonifying qi and blood and the like, and is developed into local delicious food with body-specific characteristics in many places such as Henan, Shandong, Anhui, Shanxi, Jiangsu, Liaoning, Sichuan, Hebei and the like in China. Although the flavor of each mutton soup is different, the mutton soup is milky white, bright in color, strong in fragrance, delicious in taste, complete in meat forming, rotten without breaking, full in soup juice and rich in taste.
When mutton soup is cooked by the traditional method, the soup is kept boiling for at least 10h by using medium and small fire to obtain milky soup, and mutton fat is added for improving the color and the fragrance of the soup. Although the long-time boiling of the soup is beneficial to improving the flavor of the mutton soup, the nutrient substances are damaged. The addition of mutton fat makes the cooled soup too greasy, which is not favorable for the consumers to take meals. With the rapid development of instant food in recent years, various preparation technical schemes and products of instant mutton soup are generated to meet the consumption demand. However, most of the prior art still adopt the traditional cooking method, and the mutton fat component in the soup is increased by adding the mutton fat component into the soup or processing the mutton and the mutton in a frying way, so as to improve the color and luster of the soup. However, since the product is eaten by a brewing method of hot food, excessive oil and fat components are not easy to homogenize in a short time, thereby affecting the taste of the soup. Simultaneously, for simplifying the production flow among the prior art scheme, all boil out mutton and sheep bone simultaneously, because both boil out the requirement different, easily lead to mutton to draw the boil out time overlength and cross the rot, be difficult to the shaping, the taste variation, and the hot water body is but because of the boil out time overlength and flavor is not enough.
Disclosure of Invention
The invention provides convenient and instant mutton soup and a preparation method thereof. Meanwhile, the concentrated soup seasoning with less grease components is used for fixing and increasing the flavor of the soup, so that the influence on the taste due to too greasy soup is avoided.
In order to achieve the purpose of the invention, the following technology is adopted:
a preparation method of convenient and instant mutton soup is characterized by comprising the following steps:
s1, preparing two parts of aggregate, meat material, boiled spice, broth seasoning and concentrated soup seasoning respectively for later use;
wherein the content of the first and second substances,
the aggregate comprises sheep spines, sheep shins and other sheep bones which are mixed in a mass ratio of 3:1: 2;
the meat material comprises mutton and mutton offal mixed according to the mass part ratio of 3: 1;
the aggregate and the meat material are mixed according to the mass part ratio of 1: 2-1: 3;
the stewing spices comprise star anise, rhizoma kaempferiae, tsaoko amomum fruits, cassia bark, fennel, netmeg, round cardamom, clove, fructus amomi, Guangxiang, common fennel, lysimachia sikokiana, nardostachys chinensis, cumin and pepper, and the mass part ratio of the spices to the spice is 1:1:1:1:1:1:1:2: 2;
the broth seasoning comprises refined salt, old ginger, fistular onion stalk and mutton soup cream, and the mass part ratio of the broth seasoning to the mutton soup cream is 100:35:20: 1;
the concentrated soup seasoning comprises refined salt, rock candy, pepper, fistular onion stalk, spice, fermented glutinous rice juice, sheep bone soup paste, sheep broth paste and xanthan gum, and the mass ratio of the concentrated soup seasoning to the xanthan gum is 50000:2000:1500:3000:1050:3000:300:100: 1;
s2, crushing the aggregate prepared in the step S1, cleaning, quickly boiling in water, cooling, removing floating slag, putting the crushed aggregate and one part of the boiled spice prepared in the step S1 into clear water, mixing the boiled spice and the aggregate according to the mass part ratio of 1: 70-1: 80, mixing the aggregate and the clear water according to the mass part ratio of 1: 6-1: 8, boiling for 2 hours under high pressure, fishing out the aggregate, and filtering out residues to obtain the sheep bone soup for later use;
s3, cutting the meat materials prepared in the step S1 into large blocks, cleaning, quickly boiling, cooling, removing floating slag, putting the large blocks, the broth seasoning prepared in the step S1 and another part of boiled flavor into the sheep bone soup prepared in the step S2, wherein the broth seasoning and the meat materials are mixed according to the mass part ratio of 1: 2-1: 3, the boiled flavor and the meat materials are mixed according to the mass part ratio of 1: 40-1: 50, after boiling for 2 hours under high pressure, the meat materials are fished out to prepare basic soup bodies for later use, and the fished meat materials are cut and formed for later use, and the soup bodies are reserved;
s4, adding the concentrated soup seasoning prepared in the step S1 into the basic soup prepared in the step S3, wherein the using amount of the concentrated soup seasoning is related to the amount of clear water added in the step S2, the concentrated soup seasoning and the clear water are prepared according to the mass part ratio of 1: 5-1: 6, boiling and concentrating are carried out for 20min under high pressure, and concentrated mutton soup is prepared for later use after filter residue is filtered;
s5, mixing the formed meat material obtained in the step S3 with the concentrated mutton soup obtained in the step S4, cooling, packaging, sterilizing and preparing into instant mutton soup packets;
s6, placing the instant mutton soup packet prepared in the step S5 into a self-heating type lunch box for packaging.
Further, the formed meat material obtained in the step S3 and the concentrated mutton soup obtained in the step S4 may be separately packaged and sterilized to prepare an instant mutton packet and an instant concentrated mutton soup packet, and the instant mutton packet and the concentrated mutton soup packet may be packaged in a self-heating lunch box.
The instant mutton soup is prepared according to the preparation method.
The technical scheme and the beneficial effects thereof are explained as follows:
according to the invention, after the aggregate is pre-decocted, the bone soup is used for boiling the meat material, the boiling time of the aggregate is prolonged while the boiling time of the meat material is controlled, so that the influence on the taste of the meat material due to overcooking is avoided, and in the boiling process, the flavor components of the meat material are released in the bone soup and are mutually fused with the flavor components of the aggregate, so that the delicate flavor of the soup and the taste of the meat material are improved. Meanwhile, as the aggregate and the meat material are independently boiled, the meat material and the aggregate are conveniently separated, suspended substances in the soup base are favorably reduced, and the soup body clarity is improved.
The two parts of the prepared boiled spices are respectively used in the step of pre-boiling the sheep bones and the step of boiling the meat bone soup together. As the boiled spice is a plant natural spice, the fragrance components are mostly alcohol, phenol, aldehyde, ester and other substances, and the flavor substances can be completely precipitated after 2-3 h of boiling. And most of the ingredients in the decocted spice are medicinal and edible substances, so that the nutrient components in the soup are damaged, further reaction among the spice ingredients can be caused, and even unfavorable substances are generated due to overlong decocting time. Therefore, after the sheep bone pre-boiling step is finished, the first part of the boiled spice which is out of flavor is taken out; and then, adding new boiled spice in the step of boiling the meat and bone soup together, and controlling the boiling time of the spice in the soup body so as to avoid the adverse effect of overlong processing time of the boiled spice on the taste of the soup body and meat.
According to the invention, the concentrated soup seasoning with less grease components is adopted to fix and increase the flavor of the soup, so that the influence on the taste due to too greasy soup is avoided, and the standard quantitative formula is used for fixing the flavor of the soup, thereby being beneficial to ensuring the stability of the taste quality of the product in each batch.
The soup and meat can reach the quality guarantee period of 10-15 days at normal temperature by adopting methods of salinity control, vacuum packaging, physical sterilization and the like; and the sterilized belt packaging material is further packaged by utilizing the existing self-heating lunch box packaging technology, so that the carrying and eating of consumers are facilitated.
Detailed Description
Example 1
S11, batching
Aggregate:
sheep spine 3kg
Sheep shin bone 1kg
And 2kg of other sheep bones.
Meat material:
mutton 11.25kg
3.75kg of sheep entrails.
③ decocting spice I:
octagonal 5g
Kaempferia 5g
5g of tsaoko cardamon
Cinnamon bark 5g
Fennel fruit 5g
Nutmeg 5g
Baikou 5g
Clove 5g
Amomum fruit 5g
Guangxiang 5g
Incense stick 5g
5g of herba Hyperici Erecti
Rhizoma Nardostachyos 5g
Cumin 10g
Pepper 10 g.
Fourthly, cooking spice II:
octagonal 18.75g
Kaempferia galanga 18.75g
Amomum tsao-ko 18.75g
18.75g of cassia bark
Fennel fruit 18.75g
Rou kou 18.75g
18.75g of white kowtow
Clove 18.75g
18.75g of villous Amomum fruit
Guangxiang 18.75g
Incense stick 18.75g
18.75g of herba Hyperici Erecti
Gansu pine 18.75g
Cumin 37.5g
37.5g of pepper.
Broth seasoning:
refined salt 3750g
Old ginger 1312.5g
Fistular onion stalk 750g
Mutton soup cream 37.5 g.
Sixthly, concentrating the soup seasoning:
refined salt 5000g
Dried orange peel 350g
Old ginger 350g
Crystal sugar 200g
Chinese prickly ash 150g
Fistular onion stalk 300g
Fragrance 105g
Fermented glutinous rice juice 300g
Sheep bone soup paste 30g
Mutton soup paste 10g
Xanthan gum 0.1 g.
S12, aggregate is pre-boiled
And (4) crushing the aggregate prepared in the step (S11) into small pieces, and elutriating with clear water. Putting the crushed aggregate into a container filled with hot water (150 g of dried orange peel and 150g of old ginger can be simultaneously added for removing fishy smell of the aggregate), and heating until boiling. Stirring for 2-5 min, and fishing out the aggregate. And naturally cooling the aggregate, washing the surface with cold water, and removing scum.
And (5) putting the aggregate into a high-pressure cooking container, adding 25kg of clear water and the cooking spice I prepared in the step S11, cooking for 2 hours under high pressure, and fishing out the aggregate. Filtering the soup in the high-pressure cooking container.
S13, boiling meat and bone soup together
Cutting the meat material prepared in step S11 into large pieces, elutriating with clear water, placing into a cold water pot (optionally adding 562.5g of pericarpium Citri Tangerinae and 562.5g of old rhizoma Zingiberis recens for removing fishy smell of meat material), heating to boil, and stirring for about 5 min.
Taking out the meat, naturally cooling, washing the surface with cold water, and removing scum.
And (3) putting the meat material into a high-pressure cooking container filled with the dreg-free sheep bone soup in the step S12, adding the cooked spice II prepared in the step S11 and the old ginger and the fistular onion stalk in the broth seasoning, decocting for 2 hours under high pressure, adding the rest components in the broth seasoning, decocting for 10 minutes under high pressure, fishing out the meat material, and cutting into small pieces or slicing for forming for later use.
S14. preparation of concentrated mutton soup
And (3) adding the concentrated soup seasoning prepared in the step (S11) into the soup obtained after the meat materials are removed in the step (S13), boiling for 20min under high pressure, filtering out residues, adding the meat materials obtained in the step (S13) into the soup, uniformly mixing, cooling, subpackaging into 400 g/bag, exhausting gas, sealing, and carrying out water bath spraying sterilization at 121 ℃ for 20min to obtain the instant concentrated mutton soup bag.
S15. packaging
And (5) placing the instant concentrated mutton soup packet qualified in the step (S14) into a large-volume self-heating type meal box, sealing and plastically packaging, wherein the volume of a scalding area of the meal box is not less than 2.5L.
When the mutton soup dumplings are eaten, after the outer package is removed, the concentrated mutton soup dumpling contents are poured into the self-heating type lunch box scalding area, 2L of drinking water is added, the box cover is pressed, and the mutton soup dumplings are placed above the self-heating type lunch box heating area heated by water. Stewing for about 20min to obtain the final product.
Example 2
S21 is the same as step S11 of embodiment 1.
S22 is the same as step S12 of embodiment 1.
S23 is different from the step S13 of the embodiment 1 in that after meat materials are formed, the meat materials are cooled and packaged into 150 g/bag, and after the air is exhausted and sealed, the meat materials are sprayed and sterilized in water bath at 121 ℃ for 30min to obtain the instant mutton bag.
S24 is different from the step S14 in the embodiment 1 in that concentrated soup seasoning is added into the soup obtained by boiling under high pressure, after residue is filtered, the soup is cooled and packaged into 250 ml/bag, and after the bag is sealed, the bag is pasteurized for 30min to obtain the concentrated mutton soup bag.
S25 packaging
And (4) placing the instant mutton buns and the concentrated mutton soup buns respectively prepared in the steps S23 and S24 into a large-volume self-heating type meal box, sealing the box and performing plastic packaging.
Example 3
The difference from example 1 is that: after the meat material is boiled under high pressure for 2 hours in the step S13, the concentrated soup seasoning prepared in the step S11 and the broth seasoning are added into a high-pressure cooking container. Decocting under high pressure for 10min, taking out meat, and filtering out residues. And then the meat and the soup are subpackaged by adopting the subpackaging method in the embodiment 1 or the embodiment 2.
Example 4
The difference from example 1 is that: the instant concentrated mutton soup dumplings prepared in the step S14 and the self-heating lunch box adopted in the step S15 are reduced in size.
Claims (3)
1. A preparation method of convenient and instant mutton soup is characterized by comprising the following steps:
s1, preparing two parts of aggregate, meat material, boiled spice, broth seasoning and concentrated soup seasoning respectively for later use;
wherein the content of the first and second substances,
the aggregate comprises sheep spines, sheep shins and other sheep bones which are mixed in a mass ratio of 3:1: 2;
the meat material comprises mutton and mutton offal mixed according to the mass part ratio of 3: 1;
the aggregate and the meat material are mixed according to the mass part ratio of 1: 2-1: 3;
the stewing spices comprise star anise, rhizoma kaempferiae, tsaoko amomum fruits, cassia bark, fennel, netmeg, round cardamom, clove, fructus amomi, Guangxiang, common fennel, lysimachia sikokiana, nardostachys chinensis, cumin and pepper, and the mass part ratio of the spices to the spice is 1:1:1:1:1:1:1:2: 2;
the broth seasoning comprises refined salt, old ginger, fistular onion stalk and mutton soup cream, and the mass part ratio of the broth seasoning to the mutton soup cream is 100:35:20: 1;
the concentrated soup seasoning comprises refined salt, rock candy, pepper, fistular onion stalk, spice, fermented glutinous rice juice, sheep bone soup paste, sheep broth paste and xanthan gum, and the mass ratio of the concentrated soup seasoning to the xanthan gum is 50000:2000:1500:3000:1050:3000:300:100: 1;
s2, crushing the aggregate prepared in the step S1, cleaning, quickly boiling in water, cooling, removing floating slag, putting the crushed aggregate and one part of the boiled spice prepared in the step S1 into clear water, mixing the boiled spice and the aggregate according to the mass part ratio of 1: 70-1: 80, mixing the aggregate and the clear water according to the mass part ratio of 1: 6-1: 8, boiling for 2 hours under high pressure, fishing out the aggregate, and filtering out residues to obtain the sheep bone soup for later use;
s3, cutting the meat materials prepared in the step S1 into large blocks, cleaning, quickly boiling, cooling, removing floating slag, putting the large blocks, the broth seasoning prepared in the step S1 and another part of boiled flavor into the sheep bone soup prepared in the step S2, wherein the broth seasoning and the meat materials are mixed according to the mass part ratio of 1: 2-1: 3, the boiled flavor and the meat materials are mixed according to the mass part ratio of 1: 40-1: 50, after boiling for 2 hours under high pressure, the meat materials are fished out to prepare basic soup bodies for later use, and the fished meat materials are cut and formed for later use, and the soup bodies are reserved;
s4, adding the concentrated soup seasoning prepared in the step S1 into the basic soup prepared in the step S3, wherein the using amount of the concentrated soup seasoning is related to the amount of clear water added in the step S2, the concentrated soup seasoning and the clear water are prepared according to the mass part ratio of 1: 5-1: 6, boiling and concentrating are carried out for 20min under high pressure, and concentrated mutton soup is prepared for later use after filter residue is filtered;
s5, mixing the formed meat material obtained in the step S3 with the concentrated mutton soup obtained in the step S4, cooling, packaging, sterilizing and preparing into instant mutton soup packets;
s6, placing the instant mutton soup packet prepared in the step S5 into a self-heating type lunch box for packaging.
2. A preparation method of convenient and instant mutton soup is characterized by comprising the following steps:
s1, preparing two parts of aggregate, meat material, boiled spice, broth seasoning and concentrated soup seasoning respectively for later use;
wherein the content of the first and second substances,
the aggregate comprises sheep spines, sheep shins and other sheep bones which are mixed in a mass ratio of 3:1: 2;
the meat material comprises mutton and mutton offal mixed according to the mass part ratio of 3: 1;
the aggregate and the meat material are mixed according to the mass part ratio of 1: 2-1: 3;
the stewing spices comprise star anise, rhizoma kaempferiae, tsaoko amomum fruits, cassia bark, fennel, netmeg, round cardamom, clove, fructus amomi, Guangxiang, common fennel, lysimachia sikokiana, nardostachys chinensis, cumin and pepper, and the mass part ratio of the spices to the spice is 1:1:1:1:1:1:1:2: 2;
the broth seasoning comprises refined salt, old ginger, fistular onion stalk and mutton soup cream, and the mass part ratio of the broth seasoning to the mutton soup cream is 100:35:20: 1;
the concentrated soup seasoning comprises refined salt, rock candy, pepper, fistular onion stalk, spice, fermented glutinous rice juice, sheep bone soup paste, sheep broth paste and xanthan gum, and the mass ratio of the concentrated soup seasoning to the xanthan gum is 50000:2000:1500:3000:1050:3000:300:100: 1;
s2, crushing the aggregate prepared in the step S1, cleaning, quickly boiling in water, cooling, removing floating slag, putting the crushed aggregate and one part of the boiled spice prepared in the step S1 into clear water, mixing the boiled spice and the aggregate according to the mass part ratio of 1: 70-1: 80, mixing the aggregate and the clear water according to the mass part ratio of 1: 6-1: 8, boiling for 2 hours under high pressure, fishing out the aggregate, and filtering out residues to obtain the sheep bone soup for later use;
s3, cutting the meat materials prepared in the step S1 into large blocks, cleaning, quickly boiling, cooling, removing floating slag, putting the large blocks, the broth seasoning prepared in the step S1 and another part of boiled flavor into the sheep bone soup prepared in the step S2, wherein the broth seasoning and the meat materials are mixed according to the mass part ratio of 1: 2-1: 3, the boiled flavor and the meat materials are mixed according to the mass part ratio of 1: 40-1: 50, after boiling for 2 hours under high pressure, the meat materials are fished out to prepare basic soup bodies for later use, and the fished meat materials are cut and formed for later use, and the soup bodies are reserved;
s4, adding the concentrated soup seasoning prepared in the step S1 into the basic soup prepared in the step S3, wherein the using amount of the concentrated soup seasoning is related to the amount of clear water added in the step S2, the concentrated soup seasoning and the clear water are prepared according to the mass part ratio of 1: 5-1: 6, boiling and concentrating are carried out for 20min under high pressure, and concentrated mutton soup is prepared for later use after filter residue is filtered;
s5, respectively packaging and sterilizing the formed meat material obtained in the step S3 and the concentrated mutton soup obtained in the step S4 to prepare instant mutton buns and concentrated soup buns;
s6, placing the instant mutton buns and the concentrated soup buns prepared in the step S5 into a self-heating type lunch box for packaging.
3. A convenient ready-to-eat mutton soup prepared by the preparation method according to claim 1 or 2.
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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 |
| 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 |
| 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 |
| CN115381064A (en) * | 2021-05-22 | 2022-11-25 | 陈平 | Concentrated sheep bone soup paste 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 |
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