CN109497440A - A kind of preparation method of mutton soup - Google Patents
A kind of preparation method of mutton soup Download PDFInfo
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- CN109497440A CN109497440A CN201811433594.XA CN201811433594A CN109497440A CN 109497440 A CN109497440 A CN 109497440A CN 201811433594 A CN201811433594 A CN 201811433594A CN 109497440 A CN109497440 A CN 109497440A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
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- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of preparation methods of mutton soup, are related to field of food, comprising the following steps: (1) pre-process: emptying the stomach of sheep before slaughter；(2) cure: the mutton after slaughter is placed in 0 ~ 10 DEG C of environment and cures, spare；(3) it rinses: after cutting bulk by the mutton of curing, remove watery blood, pick a bone, being rinsed with the week-base water that pH is 8 ~ 8.5, it is spare；(4) infusion: mutton is placed into 2 ~ 4h of infusion in pot, it is spare to obtain primary mutton soup；(5) it takes off and has a strong smell: primary mutton soup being removed into smell of mutton by de- have a strong smell, obtains finished product mutton soup.Mutton soup prepared by the present invention does not need addition seasoning, and the smell of mutton of soup is also smaller, and addition seasoning can be disliked according to the happiness of eater, is suitble to more crowds edible, and be suitble to industrialized production.
Description
Technical field
The present invention relates to food production field, especially a kind of preparation method of mutton soup.
Background technique
With the development of society, the living standard of the people is continuously improved, diet idea changes, and people are to meat products
The requirement of quality is also higher and higher, not only needs to have high nutrition, low fat, low cholesterol, green safe, while also to have
Good taste and flavor.Mutton is all the time delicious because of its meat tenderness, full of nutrition, favor of the unique flavor by common people.
Chinese medicine thinks that mutton has complement empty, and dispelling cold is cold, warm blood；Kidney-nourishing gas mends shape and declines, strong power of whetting the appetite；Help puerpera, promotes lactation and controls
The effect of band, helps Yuanyang, benefiting essence-blood.But mutton has special flavor, that is, the smell of mutton being commonly called as affects sheep to varying degrees
The superiority and inferiority of meat, this is also the main reason for mutton consumption figure is lower.
The adipose tissue of animal is the important component of animal body, and people carry out the study found that sheep the smell of mutton of mutton
Meat character flavor compound is mainly derived from adipose tissue.Lipid contained in raw meat can generate volatility object during heating
Matter and its derivative, they are the important components to form meat flavor.It is fragrant to provide basic meat for musculature during the cooking process
Flavor, and the heated generated volatile compound of adipose tissue then has the distinctive characteristic flavor on basis of species.Influence mutton
Boar taint substances include the substances such as short chain fatty acids, stearic acid, phenols, indoles, existing to generally believe 4- methyloctanoic acid and 4- methyl
N-nonanoic acid is the flavour main matter for influencing mutton.
Mutton soup is a kind of nourishing soup, and the preparation of existing mutton soup usually requires the addition fragrance such as ginger or pepper removal sheep
The smell of mutton of meat, but part population is not suitable for drinking or not liking the mutton soup for being added to the fragrance such as ginger or pepper.
Summary of the invention
Goal of the invention of the invention is: in view of the above problems, providing a kind of preparation method of mutton soup, mutton
Tang Zhongwu spice, and smell of mutton is smaller, is suitble to more crowds edible.
The technical solution adopted by the invention is as follows:
A kind of preparation method of mutton soup, comprising the following steps:
(1) it pre-processes: emptying the stomach of sheep before slaughter；
(2) cure: the mutton after slaughter is placed in 0~10 DEG C of environment and cures, spare；
(3) it rinses: after cutting bulk by the mutton of curing, remove watery blood, pick a bone, being floated with the week-base water that pH is 8~8.5
It washes, it is spare；
(4) infusion: mutton is placed into 2~4h of infusion in pot, it is spare to obtain primary mutton soup；
(5) it takes off and has a strong smell: primary mutton soup being removed into smell of mutton by de- have a strong smell, obtains finished product mutton soup.
Further, environment CO is cured in the step (2)2Content is 12~20%.
Further, the pH to 5~5.7 of the mutton of step (2) curing.
Under the conditions of lower pH, branched chain fatty acid is easier to release from triacylglycerol, while pH value also will affect
H2The formation of S will form more H in higher pH2S, H2S is one of mutton smell of mutton source, and 5.66 smell of mutton of mutton pH < is just
Often, and when the smell of mutton of 6.2 mutton of pH > is stronger, by CO2Content cures in the environment of being 12~20%, and the pH of mutton is more
Low, smell of mutton is smaller.
Further, the step (3) further includes de- fermentation of having a strong smell, and the mutton surface rinsed is uniformly applied and spreads plant cream
Bacillus bacterium solution and streptococcus cremoris bacterium solution, the mutton and lactobacillus plantarum bacterium solution and streptococcus cremoris mass ratio be 100 ﹕ 1~
3 ﹕ 0.2~0.5.
Further, the cell density of the lactobacillus plantarum and streptococcus cremoris is greater than 7~8 × 107。
Further, the de- fermentation temperature of having a strong smell is 10~15 DEG C, and the time is 6~8h.
Lactobacillus plantarum fermented and cultured together with mutton with streptococcus cremoris, thallus can generate lipase and protease, these
Enzyme acts synergistically together can change 4- methyloctanoic acid, 4- methyl nonanoic acid and stearic structure, further decrease the smell of mutton of mutton.
Further, the smell doffing method in the step (5) includes: and the mutton soup of preheating is sent into de- tower of having a strong smell to depressurize
De- to have a strong smell, the meter pressure of de- tower of having a strong smell is -0.04~-0.08MPa, and bottom temperature is 80~85 DEG C, and tower top temperature is 95~97 DEG C, tower
Top obtains vacuum smell of mutton gas.
Further, cycloheptaamylose is added into mutton soup for the smell doffing method in the step (5).
The smell of mutton of mutton is mainly carbonyls, sulfur-containing compound level-one branched chain fatty acid, these compounds belong to
Volatile organism is embedded by the intermolecular hydrophobic cavity of cyclodextrine, makes its volatility reduction, to eliminate mutton
Smell of mutton.
Further, described further includes seasoning.
In conclusion by adopting the above-described technical solution, the beneficial effects of the present invention are:
1, the present invention carries out the processing of mutton soup by the method for physical chemistry and microorganism, does not need to add in process
Add spice, soup bottom is suitble to or not be fond of edible with a person sponging on an aristocrat for spice also without obvious smell of mutton.
2, present invention production is simply suitble to industrialized production and processing.
3, mutton soup prepared by the present invention can dislike addition seasoning according to the happiness of a person sponging on an aristocrat.
Specific embodiment
All features disclosed in this specification or disclosed all methods or in the process the step of, in addition to mutually exclusive
Feature and/or step other than, can combine in any way.
Any feature disclosed in this specification (including any accessory claim, abstract), unless specifically stated,
It is replaced by other equivalent or with similar purpose alternative features.That is, unless specifically stated, each feature is a series of
An example in equivalent or similar characteristics.
Embodiment 1
A kind of preparation method of mutton soup, comprising the following steps:
(1) it pre-processes: starving sheep to two days two nights before slaughter, empty its stomach；
(2) cure: the mutton after slaughter is placed on CO2Content is 12%, is cured in the environment that temperature is 0 DEG C, until sheep
The pH to 5~5.7 of meat, it is spare；
(3) it rinses: spare after cutting bulk by the mutton of curing, remove watery blood, pick a bone；
(4) infusion: mutton is placed into infusion 4h in pot, it is spare to obtain primary mutton soup；
(5) it taking off and has a strong smell: primary mutton soup is carried out that decompression is de- to have a strong smell by being sent into de- tower of having a strong smell, the meter pressure of de- tower of having a strong smell is-
0.04MPa, bottom temperature are 85 DEG C, and tower top temperature is 95~97 DEG C, and tower top obtains vacuum smell of mutton gas, obtains finished product mutton
Soup.
Embodiment 2
A kind of preparation method of mutton soup, comprising the following steps:
(1) it pre-processes: emptying the stomach of sheep before slaughter；
(2) cure: the mutton after slaughter is placed on CO2Content is 15%, is cured in the environment that temperature is 2 DEG C, until sheep
The pH to 5~5.7 of meat, it is spare；
(3) it rinses: spare after cutting bulk by the mutton of curing, remove watery blood, pick a bone；
(4) infusion: mutton is placed into infusion 4h in pot, it is spare to obtain primary mutton soup；
(5) it takes off and has a strong smell: cycloheptaamylose is added in primary mutton soup, the concentration of cycloheptaamylose is 5%.
Embodiment 3
A kind of preparation method of mutton soup, comprising the following steps:
(1) it pre-processes: starving sheep to two days two nights before slaughter, empty its stomach；
(2) cure: the mutton after slaughter is placed on CO2Content is 12%, is cured in the environment that temperature is 0 DEG C, until sheep
The pH to 5~5.7 of meat, it is spare；
(3) it rinses: after cutting bulk by the mutton of curing, remove watery blood, pick a bone, the NaHCO for being 8 with pH3Water is rinsed, will
The mutton surface rinsed, which uniformly applies, spreads lactobacillus plantarum bacterium solution and streptococcus cremoris bacterium solution, lactobacillus plantarum and butterfat hammer
The cell density of bacterium is greater than 7~8 × 107, mutton and lactobacillus plantarum bacterium solution and streptococcus cremoris mass ratio are 100 ﹕, 1 ﹕ 0.2,
It is spare in 15 DEG C of fermentation 6h；
(4) infusion: mutton is placed into infusion 4h in pot, it is spare to obtain primary mutton soup；
(6) it taking off and has a strong smell: primary mutton soup is carried out that decompression is de- to have a strong smell by being sent into de- tower of having a strong smell, the meter pressure of de- tower of having a strong smell is-
0.04MPa, bottom temperature are 85 DEG C, and tower top temperature is 95~97 DEG C, and tower top obtains vacuum smell of mutton gas, obtains finished product mutton
Soup.
Embodiment 4
A kind of preparation method of mutton soup, comprising the following steps:
(1) it pre-processes: starving sheep to two days two nights before slaughter, empty its stomach；
(2) cure: the mutton after slaughter is placed on CO2Content is 15%, is cured in the environment that temperature is 5 DEG C, until sheep
The pH to 5~5.7 of meat, it is spare；
(3) it rinses: after cutting bulk by the mutton of curing, remove watery blood, pick a bone, being rinsed with the NaOH water that pH is 8.2, it will
The mutton surface rinsed, which uniformly applies, spreads lactobacillus plantarum bacterium solution and streptococcus cremoris bacterium solution, lactobacillus plantarum and butterfat hammer
The cell density of bacterium is greater than 7~8 × 107, mutton and lactobacillus plantarum bacterium solution and streptococcus cremoris mass ratio are 100 ﹕, 2 ﹕ 0.35,
It is spare in 12 DEG C of fermentation 7h；
(4) infusion: mutton is placed into infusion 3h in pot, it is spare to obtain primary mutton soup；
(5) it taking off and has a strong smell: primary mutton soup is carried out that decompression is de- to have a strong smell by being sent into de- tower of having a strong smell, the meter pressure of de- tower of having a strong smell is-
0.06MPa, bottom temperature are 80 DEG C, and tower top temperature is 95~97 DEG C, and tower top obtains vacuum smell of mutton gas, obtains finished product mutton
Soup.
Embodiment 5
A kind of preparation method of mutton soup, comprising the following steps:
(1) it pre-processes: starving sheep to two days two nights before slaughter, empty its stomach；
(2) cure: the mutton after slaughter is placed on CO2Content is 20%, is cured in the environment that temperature is 10 DEG C, until sheep
The pH to 5~5.7 of meat, it is spare；
(3) it rinses: after cutting bulk by the mutton of curing, remove watery blood, pick a bone, the NaHCO for being 8.5 with pH3Water is rinsed,
The mutton surface rinsed is uniformly applied and spreads lactobacillus plantarum bacterium solution and streptococcus cremoris bacterium solution, lactobacillus plantarum and butterfat chain
The cell density of coccus is greater than 7~8 × 107, mutton and lactobacillus plantarum bacterium solution and streptococcus cremoris mass ratio are 100 ﹕, 3 ﹕
0.5, it is spare in 10 DEG C of fermentation 8h；
(4) infusion: mutton is placed into infusion 4h in pot, it is spare to obtain primary mutton soup；
(5) it taking off and has a strong smell: primary mutton soup is carried out that decompression is de- to have a strong smell by being sent into de- tower of having a strong smell, the meter pressure of de- tower of having a strong smell is-
0.08MPa, bottom temperature are 82 DEG C, and tower top temperature is 95~97 DEG C, and tower top obtains vacuum smell of mutton gas, obtains finished product mutton
Soup.
Embodiment 6
A kind of preparation method of mutton soup, comprising the following steps:
(1) it pre-processes: starving sheep to two days two nights before slaughter, empty its stomach；
(2) cure: the mutton after slaughter is placed on CO2Content is 18%, is cured in the environment that temperature is 7 DEG C, until sheep
The pH to 5~5.7 of meat, it is spare；
(3) it rinses: after cutting bulk by the mutton of curing, remove watery blood, pick a bone, being rinsed with the NaOH water that pH is 8.3, it will
The mutton surface rinsed, which uniformly applies, spreads lactobacillus plantarum bacterium solution and streptococcus cremoris bacterium solution, lactobacillus plantarum and butterfat hammer
The cell density of bacterium is greater than 7~8 × 107, mutton and lactobacillus plantarum bacterium solution and streptococcus cremoris mass ratio are 100 ﹕, 2.5 ﹕
0.4, it is spare in 10 DEG C of fermentation 8h；
(4) infusion: mutton is placed into infusion 3h in pot, it is spare to obtain primary mutton soup；
(5) it takes off and has a strong smell: 1 portion of spiceleaf will be added in primary mutton soup, continue infusion 0.5h and obtain finished product mutton soup.
Embodiment 7
The present embodiment provides a kind of seasoning for Examples 1 to 6, specifically includes:
It include: 3 parts of Chinese prickly ash, 1 part of pepper, 3 parts of ginger, 2 parts of shallot, 1 part of fennel seeds, octagonal 1 part and osmanthus according to parts by weight
1 part of skin.
Boar taint substances content and smell of mutton evaluation in the mutton soup of Examples 1 to 5 preparation, enter shown in table 1:
Table 1: Boar taint substances content and smell of mutton evaluation in the mutton soup of Examples 1 to 5 preparation
| Index | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 |
| 4- methyloctanoic acid (%) | 4.1 | 3.2 | 3.8 | 2.7 | 1.9 | 7.3 |
| 4- methyl nonanoic acid (%) | 0.78 | 0.67 | 0.71 | 0.38 | 0.35 | 2.4 |
| Stearic acid (%) | 0.14 | 0.15 | 0.21 | 0.08 | 0.19 | 1.5 |
| Smell of mutton evaluation | ★★ | ★★ | ★ | ★ | ★ | ★★★ |
Note: smell of mutton evaluates totally five ★, and by weak to strong, ★ is successively increased smell of mutton intensity.
The invention is not limited to specific embodiments above-mentioned.The present invention, which expands to, any in the present specification to be disclosed
New feature or any new combination, and disclose any new method or process the step of or any new combination.
Claims (10)
1. a kind of preparation method of mutton soup, which comprises the following steps:
(1) it pre-processes: emptying the stomach of sheep before slaughter；
(2) cure: the mutton after slaughter is placed in 0 ~ 10 DEG C of environment and cures, spare；
(3) it rinses: after cutting bulk by the mutton of curing, remove watery blood, pick a bone, being rinsed with the week-base water that pH is 8 ~ 8.5, it is standby
With；
(4) infusion: mutton is placed into 2 ~ 4h of infusion in pot, it is spare to obtain primary mutton soup；
(5) it takes off and has a strong smell: primary mutton soup being removed into smell of mutton by de- have a strong smell, obtains finished product mutton soup.
2. the preparation method of mutton soup according to claim 1, which is characterized in that cure environment CO2 in the step (2)
Content is 12 ~ 20%.
3. the preparation method of mutton soup according to claim 2, which is characterized in that the mutton of step (2) curing
PH to 5 ~ 5.7.
4. the preparation method of mutton soup according to claim 1, which is characterized in that the step (3) further includes de- hair of having a strong smell
The mutton surface rinsed is uniformly applied and spreads lactobacillus plantarum bacterium solution and streptococcus cremoris bacterium solution by ferment, the mutton and plant
Lactobacillus bacterium solution and streptococcus cremoris mass ratio are 100 ﹕, 1 ~ 3 ﹕ 0.2 ~ 0.5.
5. the preparation method of mutton soup according to claim 4, which is characterized in that the lactobacillus plantarum and butterfat hammer
The cell density of bacterium is greater than 7 ~ 8 × 107.
6. the preparation method of mutton soup according to claim 4, which is characterized in that the de- fermentation temperature of having a strong smell is 10 ~ 15
DEG C, the time is 6 ~ 8h.
7. the preparation method of mutton soup according to claim 1, which is characterized in that the smell doffing method in the step (5)
For the de- tower of having a strong smell of mutton soup feeding of preheating depressurize taking off and is had a strong smell, the meter pressure of de- tower of having a strong smell is -0.04~-0.08MPa, tower reactor
Temperature is 80~85 DEG C, and tower top temperature is 95~97 DEG C, and tower top obtains vacuum smell of mutton gas.
8. the preparation method of mutton soup according to claim 1, which is characterized in that the smell doffing method in the step (5)
For cycloheptaamylose is added into mutton soup.
9. the preparation method of mutton soup according to claim 1, which is characterized in that the smell doffing method in the step (5)
Spiceleaf is added into mutton soup.
10. the preparation method of mutton soup according to claim 1, which is characterized in that the mutton soup further includes seasoning.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111165739A (en) * | 2020-02-28 | 2020-05-19 | 刘明 | Preparation process of selenium-rich medlar roasted mutton |
| CN111528395A (en) * | 2020-05-06 | 2020-08-14 | 安徽省争华羊业集团有限公司 | Mutton smell removing process |
| CN112352926A (en) * | 2020-10-20 | 2021-02-12 | 江苏长寿集团有限公司 | Method for stewing mutton soup by ultrasonic waves |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999715A (en) * | 2010-11-16 | 2011-04-06 | 成都大学 | Cooking method of preconditioning mutton soup without mutton odour |
| CN102551081A (en) * | 2011-11-10 | 2012-07-11 | 哈尔滨市海澳斯生物科技开发有限公司 | Method for removing sheepy odor of mutton |
| CN106665831A (en) * | 2016-11-28 | 2017-05-17 | 山东坤泰生物科技有限公司 | Goat yogurt with stable flavor and preparation method thereof |
-
2018
- 2018-11-28 CN CN201811433594.XA patent/CN109497440A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999715A (en) * | 2010-11-16 | 2011-04-06 | 成都大学 | Cooking method of preconditioning mutton soup without mutton odour |
| CN102551081A (en) * | 2011-11-10 | 2012-07-11 | 哈尔滨市海澳斯生物科技开发有限公司 | Method for removing sheepy odor of mutton |
| CN106665831A (en) * | 2016-11-28 | 2017-05-17 | 山东坤泰生物科技有限公司 | Goat yogurt with stable flavor and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111165739A (en) * | 2020-02-28 | 2020-05-19 | 刘明 | Preparation process of selenium-rich medlar roasted mutton |
| CN111528395A (en) * | 2020-05-06 | 2020-08-14 | 安徽省争华羊业集团有限公司 | Mutton smell removing process |
| CN112352926A (en) * | 2020-10-20 | 2021-02-12 | 江苏长寿集团有限公司 | Method for stewing mutton soup by ultrasonic waves |
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