CN111567745A - Processing technology of instant Hu sheep broth - Google Patents
Processing technology of instant Hu sheep broth Download PDFInfo
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- CN111567745A CN111567745A CN202010373840.8A CN202010373840A CN111567745A CN 111567745 A CN111567745 A CN 111567745A CN 202010373840 A CN202010373840 A CN 202010373840A CN 111567745 A CN111567745 A CN 111567745A
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Classifications
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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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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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
- A23L23/10—Soup concentrates, e.g. powders or cakes
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/02—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
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- Health & Medical Sciences (AREA)
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- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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- Biochemistry (AREA)
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- General Chemical & Material Sciences (AREA)
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- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention provides a processing technology of instant Hu sheep broth, which is prepared from mutton, salt, white sugar, monosodium glutamate, vitamin C and perfume water in a weight ratio, wherein each 100000 parts by weight of the perfume water contain: 10-12 parts of cymbopogon citratus, 2-6 parts of cinnamon leaves, 2-3 parts of litsea cubeba, 1-4 parts of blumea balsamifera leaves, 2-6 parts of perilla leaves, 1-6 parts of wild mint, 2-6 parts of epimedium herbs, 1-3 parts of fennel stems and leaves, 3-6 parts of anise leaves, 1-1.5 parts of ageratum, 4-5 parts of caraway, 4-5 parts of Hangzhou angelica roots, 2-3 parts of long pepper, 2-3 parts of lysimachia foenum-graecum, 2-3 parts of epimedium flowers, 2-3 parts of magnolia officinalis flowers, 2-3 parts of clove, 2-3 parts of sand ginger root hairs and 2-3 parts of sharpleaf galangal fruit; the balance of purified water; the instant Hu sheep broth keeps the delicious taste of most mutton, is added with a secret spice formula for pickling, thoroughly eliminates the mutton smell, and has spiced flavor when being unpacked, so that the food is healthier.
Description
Technical Field
The invention relates to the technical field of food, in particular to a processing technology of instant Hu sheep broth.
Background
Mutton, warm in nature. Mutton is classified into goat meat, sheep meat and wild mutton. The ancient times called mutton meat, billy meat and wether. It can resist wind-cold and nourish body, and has therapeutic and tonic effects on cough due to wind-cold evil, chronic tracheitis, asthma due to deficiency cold, deficiency of kidney and impotence, abdominal psychroalgia, asthenia, aversion to cold, soreness and weakness of waist and knees, emaciation with sallow complexion, deficiency of both qi and blood, and deficiency of body after illness or childbirth.
The traditional mutton soup pot needs to adopt various spices to remove the mutton smell of mutton, but some consumers cannot accept the taste of the spices.
Disclosure of Invention
Aiming at the problems in the prior art, the invention aims to provide a processing technology of instant Hu sheep broth.
In order to achieve the purpose, the invention provides the following technical scheme: .
An instant Hu sheep broth processing technology is prepared by the following preparation method:
(1) preparing fresh meat: selecting healthy Hu sheep, slaughtering to obtain mutton, trimming, removing fur, fat, tendons and blood dirt, and cutting into mutton blocks or mutton strips; cutting mutton into strips along the direction of crude fiber, cutting mutton into strips with length-width-height of 20-4 cm-4cm, and adding into a rolling and kneading machine for pickling;
(2) rolling, kneading and pickling: taking 100000 parts of mutton, 2300 parts of salt, 1800 parts of white sugar, 1500 parts of monosodium glutamate, 50 parts of vitamin C and 20000 parts of spice water which are divided into meat blocks or meat strips, uniformly stirring the salt, the white sugar, the monosodium glutamate, the vitamin C and the spice water with the mutton, and rolling and pickling to obtain pickled meat blocks;
every 100000 parts of perfume water by weight: 10-12 parts of cymbopogon citratus, 2-6 parts of cinnamon leaves, 2-3 parts of litsea cubeba, 1-4 parts of blumea balsamifera leaves, 2-6 parts of perilla leaves, 1-6 parts of wild mint, 2-6 parts of epimedium herbs, 1-3 parts of fennel stems and leaves, 3-6 parts of anise leaves, 1-1.5 parts of ageratum, 4-5 parts of caraway, 4-5 parts of Hangzhou angelica roots, 2-3 parts of long pepper, 2-3 parts of lysimachia foenum-graecum, 2-3 parts of epimedium flowers, 2-3 parts of magnolia officinalis flowers, 2-3 parts of clove, 2-3 parts of sand ginger root hairs and 2-3 parts of sharpleaf galangal fruit; the balance of purified water;
(3) removing blood foam of mutton: adding clear water into a pig iron pan, heating with strong fire, pressurizing, placing the pickled Os Caprae Seu Ovis into the pan, decocting, heating to boil, and removing blood foam 15-25min later;
(4) adding materials for marinating, namely taking out the pickled meat blocks, and then putting the meat blocks into a steam boiler for heating and marinating; the marinating ingredients comprise the following ingredients in every 100000 parts by weight: 2300 parts of table salt, 1800 parts of white sugar, 1500 parts of monosodium glutamate and 100000 parts of spice water; marinating for 30-50 minutes, taking out the mutton cubes or mutton slices from the pot when no blood color exists in the center;
(5) mixing and seasoning: cutting the marinated mutton into small pieces, weighing 100000 parts of the small pieces and the five-spice ingredients according to the weight ratio, and uniformly stirring to obtain seasoning meat pieces;
the five-spice ingredients comprise: 3000 parts of red oil, 500 parts of five spice oil, 2 parts of tree peony bark, 2 parts of angelica dahurica, 2 parts of platycodon grandiflorum, 2 parts of clove, 2 parts of cortex acanthopanacis, 2 parts of Japanese ampelopsis root, 2 parts of rehmannia root, 2 parts of negundo chastetree fruit, 2 parts of bamboo shavings, 2 parts of radix asteris, 2 parts of perilla frutescens, 2 parts of arrowhead, 2 parts of oriental wormwood, 2 parts of rhizoma anemarrhenae, 2 parts of phaseolus calcaratus and 2 parts of common camptotheca fruit;
(6) and (3) vacuum packaging: putting the seasoned meat blocks into a cooking plastic bag, and vacuumizing by a vacuum packaging machine for heat sealing and packaging;
(7) and (3) sterilization treatment: putting the packaged seasoned meat blocks into a sterilizer; the temperature rise time is 5-10 minutes, the temperature is 110-125 ℃, the pressure is 1.5-2.0 atmospheric pressure, and the temperature is kept for 10-15 minutes;
(8) and (6) inspection and warehousing: and (5) inspecting according to food standards, and packaging and warehousing after the food is qualified.
Further, the temperature of the pickling environment is between 0 and 10 ℃; the pickling time is 80-100 min.
Further, the weight ratio of the perfume water is that, every 100000 parts by weight of the perfume water contains: 12 parts of lemon hair vanilla, 3 parts of cinnamon leaf, 2 parts of litsea cubeba, 2 parts of blumea balsamifera leaf, 3 parts of perilla leaf, 3 parts of wild mint, 2 parts of epimedium herb, 2 parts of common fennel stem leaf, 4 parts of star anise leaf, 1 part of wrinkled gianthyssop herb, 4 parts of caraway, 4 parts of Hangzhou angelica root, 2 parts of long pepper, 3 parts of lysimachia foenum-graecum, 3 parts of epimedium flower, 2 parts of magnolia flower, 2 parts of fructus caryophylli, 2 parts of sand ginger root hair and 2 parts of sharpleaf galangal fruit; the balance being purified water.
Furthermore, the mutton is Hu sheep of two ages.
Further, 0.3 part of edible nitrite is added in the tumbling and pickling step (2); the pickling temperature is 0-4 ℃ under the preferable condition, and the pickling time is 90min under the preferable condition.
Further, in the step (4), in the charging and marinating, the adopted marinating pot is a steam pot, the marinating time is 30-50 minutes, and the mutton slices or mutton strips are taken out of the pot again when no blood color exists in the center.
Further, in the step (6) of vacuum packaging, the vacuum degree of vacuumizing is-0.001 Mpa; the heat-sealing temperature was 140 ℃ and 180 ℃ for 4-6 seconds.
Compared with the prior art, the invention has the beneficial effects that:
(1) according to the vacuum-packaged instant mutton soup, a special spice is adopted in the pickling process, the lemongrass is matched with the agastache rugosus and other spices, the marinade is infiltrated into tissue fibers of the mutton, the taste is moderate, and the mutton soup is easy to chew and eat; the seasoning is tasty, the flavor is unique, and the taste is good; the color of the mutton tends to be normal, and the food is healthier.
(2) According to the vacuum-packaged instant mutton soup, the five-spice ingredients are adopted in the material mixing and seasoning process, the spice ingredients are added with the red oil, the mutton is flavored to be ready-to-eat after marinating, the spice is sealed and vacuum-packaged, and the mutton can be directly eaten after being directly bagged and cooked in a pot.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments.
Example 1
The weight ratio of the raw materials is as follows:
selecting 100kg of 2-year-old Hu mutton, 2300g of salt, 1800g of white sugar, 1500g of monosodium glutamate and 50g of vitamin C;
the weight of the five spices is as follows: 3000g of red oil, 500g of spiced oil, 2g of tree peony bark, 2g of angelica dahurica, 2g of platycodon grandiflorum, 2g of clove, 2g of cortex acanthopanacis, 2g of radix ampelopsis, 2g of rehmannia, 2g of negundo chastetree fruit, 2g of bamboo shavings, 2g of radix asteris, 2g of perilla frutescens, 2g of arrowhead, 2g of oriental wormwood, 2g of rhizoma anemarrhenae, 2g of phaseolus calcaratus and 2g of common camptotheca fruit; 20000g of spice water;
the manufacturing method comprises the following steps:
(1) preparing fresh meat: selecting healthy Hu sheep, slaughtering to obtain mutton, trimming, removing fur, fat, tendons and blood dirt, and cutting into mutton blocks or mutton strips; the mutton is cut into strips along the direction of crude fiber, and the mutton is cut into strips with the length-width-height of 20cm-4cm-4cm respectively, and then put into a rolling and kneading machine for adding and pickling.
(2) Rolling, kneading and pickling: taking the mutton, the salt, the white sugar, the monosodium glutamate, the vitamin C and the spice water which are cut into meat blocks or meat strips according to the weight parts, uniformly stirring the salt, the white sugar, the monosodium glutamate, the vitamin C and the spice water with the mutton, and rolling, kneading and pickling to obtain pickled meat blocks.
The pickling environment temperature is between 0 and 10 ℃;
the pickling time is 100 min.
(3) Removing blood foam of mutton: adding clear water into a pig iron pan, heating with strong fire, pressurizing, placing the pickled Os Caprae Seu Ovis into the pan, decocting, heating to boil, and removing blood foam 15-25min later.
(4) Adding materials for marinating, namely taking out the pickled meat blocks, and then putting the meat blocks into a steam boiler for heating and marinating; the marinating ingredients comprise the following ingredients in parts by weight per 100kg of the mutton: 2300g of salt, 1800g of white sugar, 1500g of monosodium glutamate and 100000g of spice water. The marinating time is 30-50 minutes, and the mutton slices or mutton slices are taken out of the pot again when no blood color exists in the center.
(5) Mixing and seasoning: cutting the marinated mutton into small pieces, weighing 100000 parts of the small pieces and the five-spice ingredients according to the weight ratio, and uniformly stirring to obtain the seasoning meat pieces.
The five-spice ingredients comprise: 3000g of red oil, 500g of five spice oil, 2g of tree peony bark, 2g of angelica dahurica, 2g of platycodon grandiflorum, 2g of clove, 2g of cortex acanthopanacis, 2g of radix ampelopsis, 2g of rehmannia, 2g of negundo chastetree fruit, 2g of bamboo shavings, 2g of radix asteris, 2g of perilla frutescens, 2g of arrowhead, 2g of oriental wormwood, 2g of rhizoma anemarrhenae, 2g of phaseolus calcaratus and 2g of common camptotheca fruit.
(6) And (3) vacuum packaging: putting the seasoned meat blocks into a cooking plastic bag, and vacuumizing by a vacuum packaging machine for heat sealing and packaging;
(7) and (3) sterilization treatment: putting the packaged seasoned meat blocks into a sterilizer; the temperature rise time is 5-10 minutes, the temperature is 110-125 ℃, the pressure is 1.5-2.0 atmospheric pressure, and the temperature is kept for 10-15 minutes;
(8) and (6) inspection and warehousing: and (5) inspecting according to food standards, and packaging and warehousing after the food is qualified.
The weight ratio of the perfume water is that per 100kg of the perfume water contains: 12g of lemongrass herb, 3g of cinnamon leaf, 2g of litsea cubeba, 2g of blumea balsamifera leaf, 3g of perilla leaf, 3g of wild mint, 2g of epimedium herb, 2g of fennel stem leaf, 4g of star anise leaf, 1g of wrinkled gianthyssop herb, 4g of caraway, 4g of Hangzhou angelica root, 2g of long pepper, 3g of lysimachia foenum-graecum, 3g of epimedium flower, 2g of magnolia flower, 2g of fructus caryophylli, 2g of sand ginger root hair and 2g of sharpleaf galangal fruit; the balance being purified water.
The finished instant mutton soup prepared according to the weight ratio and the preparation method has moderate taste and is easy to chew and eat; the seasoning is tasty, the flavor is unique, and the taste is good; the color of the mutton tends to be normal, the quality guarantee period is longer, and the food is healthier.
In the process of pickling the vitamin C, the color of the mutton can be effectively adjusted, the fresh color of the mutton is kept, and the shelf life of the mutton is prolonged.
In addition, the effective functions of vitamin C include: promoting blood circulation, improving cold resistance, relieving fatigue, improving leukocyte function, enhancing immunity, and preventing scurvy, fracture, gingival hemorrhage, etc. The additionally added vitamin C can supplement the deficiency of the dry mutton and is necessary for human body.
In the pickling process, secret spices are adopted, the lemongrass herb is matched with the wrinkled giant hyssop and other spices, the marinade is infiltrated into tissue fibers of the mutton, the taste is moderate, and the mutton is easy to chew and eat; the seasoning is tasty, the flavor is unique, and the taste is good; the color of the mutton tends to be normal, and the food is healthier.
Example 2
The weight ratio of the raw materials is as follows:
selecting 100kg of 2-year-old Hu mutton, 2300g of salt, 1800g of white sugar, 1500g of monosodium glutamate and 50g of vitamin C50 g;
the weight of the five spices is as follows: 3000g of red oil, 500g of spiced oil, 2g of tree peony bark, 2g of angelica dahurica, 2g of platycodon grandiflorum, 2g of clove, 2g of cortex acanthopanacis, 2g of radix ampelopsis, 2g of rehmannia, 2g of negundo chastetree fruit, 2g of bamboo shavings, 2g of radix asteris, 2g of perilla frutescens, 2g of arrowhead, 2g of oriental wormwood, 2g of rhizoma anemarrhenae, 2g of phaseolus calcaratus and 2g of common camptotheca fruit; 20000g of perfume water.
The manufacturing method comprises the following steps:
(1) preparing fresh meat: selecting healthy Hu sheep, slaughtering to obtain mutton, trimming, removing fur, fat, tendons and blood dirt, and cutting into mutton blocks or mutton strips; the mutton is cut into strips along the direction of crude fiber, and the mutton is cut into strips with the length-width-height of 20cm-4cm-4cm respectively, and then put into a rolling and kneading machine for adding and pickling.
(2) Rolling, kneading and pickling: taking the mutton, the salt, the white sugar, the monosodium glutamate, the vitamin C and the spice water which are cut into meat blocks or meat strips according to the weight parts, uniformly stirring the salt, the white sugar, the monosodium glutamate, the vitamin C and the spice water with the mutton, and rolling, kneading and pickling to obtain pickled meat blocks.
The pickling environment temperature is between 0 and 4 ℃;
the pickling time is 90 min.
(3) Removing blood foam of mutton: adding clear water into a pig iron pan, heating with strong fire, pressurizing, placing the pickled Os Caprae Seu Ovis into the pan, decocting, heating to boil, and removing blood foam 25min later.
(4) Adding materials for marinating, namely taking out the pickled meat blocks, and then putting the meat blocks into a steam boiler for heating and marinating; the marinating ingredients comprise the following ingredients in parts by weight per 100kg of the mutton: 2300g of salt, 1800g of white sugar, 1500g of monosodium glutamate and 100000g of spice water. The marinating time is 50 minutes, and the mutton slices or mutton strips are taken out of the pot again when no blood color exists in the center.
(5) Mixing and seasoning: cutting the marinated mutton into small pieces, weighing 100000 parts of the small pieces and the five-spice ingredients according to the weight ratio, and uniformly stirring to obtain the seasoning meat pieces.
The five-spice ingredients comprise: 3000g of red oil, 500g of five spice oil, 2g of tree peony bark, 2g of angelica dahurica, 2g of platycodon grandiflorum, 2g of clove, 2g of cortex acanthopanacis, 2g of radix ampelopsis, 2g of rehmannia, 2g of negundo chastetree fruit, 2g of bamboo shavings, 2g of radix asteris, 2g of perilla frutescens, 2g of arrowhead, 2g of oriental wormwood, 2g of rhizoma anemarrhenae, 2g of phaseolus calcaratus and 2g of common camptotheca fruit.
(6) And (3) vacuum packaging: putting the seasoned meat blocks into a cooking plastic bag, and vacuumizing by a vacuum packaging machine for heat sealing and packaging;
(7) and (3) sterilization treatment: putting the packaged seasoned meat blocks into a sterilizer; the temperature rise time is 5-10 minutes, the temperature is 110-125 ℃, the pressure is 1.5-2.0 atmospheric pressure, and the temperature is kept for 10-15 minutes;
(8) and (6) inspection and warehousing: and (5) inspecting according to food standards, and packaging and warehousing after the food is qualified.
The weight ratio of the perfume water is that per 100kg of the perfume water contains: 12g of lemongrass herb, 6g of cinnamon leaf, 2g of litsea cubeba, 4g of blumea balsamifera leaf, 2g of perilla leaf, 6g of wild mint, 6g of epimedium herb, 3g of fennel stem leaf, 3g of anise leaf, 1g of wrinkled gianthyssop herb, 5g of caraway, 4g of Hangzhou angelica root, 3g of long pepper, 2g of lysimachia foenum-graecum, 3g of epimedium flower, 3g of magnolia flower, 2g of fructus caryophylli, 3g of sand ginger root hair and 2g of sharpleaf galangal fruit; the balance being purified water.
The finished instant mutton soup prepared according to the weight ratio and the preparation method has moderate taste and is easy to chew and eat; the seasoning is tasty, the flavor is unique, and the taste is good; the color of the mutton tends to be normal, the quality guarantee period is longer, and the food is healthier.
In the process of pickling the vitamin C, the color of the mutton can be effectively adjusted, the fresh color of the mutton is kept, and the shelf life of the mutton is prolonged.
In addition, the effective functions of vitamin C include: promoting blood circulation, improving cold resistance, relieving fatigue, improving leukocyte function, enhancing immunity, and preventing scurvy, fracture, gingival hemorrhage, etc. The additionally added vitamin C can supplement the deficiency of the dry mutton and is necessary for human body.
According to the vacuum-packaged instant mutton soup, the five-spice ingredients are adopted in the material mixing and seasoning process, the spice ingredients are added with the red oil, the mutton is flavored to be ready-to-eat after marinating, the spice is sealed and vacuum-packaged, and the mutton can be directly eaten after being directly bagged and cooked in a pot.
The foregoing is merely exemplary and illustrative of the present invention and various modifications, additions and substitutions may be made by those skilled in the art to the specific embodiments described without departing from the scope of the present invention as defined in the accompanying claims.
Claims (7)
1. The processing technology of the instant Hu sheep broth is characterized by comprising the following steps:
(1) preparing fresh meat: selecting healthy Hu sheep, slaughtering to obtain mutton, trimming, removing fur, fat, tendons and blood dirt, and cutting into mutton blocks or mutton strips; cutting mutton into strips along the direction of crude fiber, cutting mutton into strips with length-width-height of 20-4 cm-4cm, and adding into a rolling and kneading machine for pickling;
(2) rolling, kneading and pickling: taking 100000 parts of mutton, 2300 parts of salt, 1800 parts of white sugar, 1500 parts of monosodium glutamate, 50 parts of vitamin C and 20000 parts of spice water which are divided into meat blocks or meat strips, uniformly stirring the salt, the white sugar, the monosodium glutamate, the vitamin C and the spice water with the mutton, and rolling and pickling to obtain pickled meat blocks;
every 100000 parts of perfume water by weight: 10-12 parts of cymbopogon citratus, 2-6 parts of cinnamon leaves, 2-3 parts of litsea cubeba, 1-4 parts of blumea balsamifera leaves, 2-6 parts of perilla leaves, 1-6 parts of wild mint, 2-6 parts of epimedium herbs, 1-3 parts of fennel stems and leaves, 3-6 parts of anise leaves, 1-1.5 parts of ageratum, 4-5 parts of caraway, 4-5 parts of Hangzhou angelica roots, 2-3 parts of long pepper, 2-3 parts of lysimachia foenum-graecum, 2-3 parts of epimedium flowers, 2-3 parts of magnolia officinalis flowers, 2-3 parts of clove, 2-3 parts of sand ginger root hairs and 2-3 parts of sharpleaf galangal fruit; the balance of purified water;
(3) removing blood foam of mutton: adding clear water into a pig iron pan, heating with strong fire, pressurizing, placing the pickled Os Caprae Seu Ovis into the pan, decocting, heating to boil, and removing blood foam 15-25min later;
(4) adding materials for marinating, namely taking out the pickled meat blocks, and then putting the meat blocks into a steam boiler for heating and marinating; the marinating ingredients comprise the following ingredients in every 100000 parts by weight: 2300 parts of table salt, 1800 parts of white sugar, 1500 parts of monosodium glutamate and 100000 parts of spice water; marinating for 30-50 minutes, taking out the mutton cubes or mutton slices from the pot when no blood color exists in the center;
(5) mixing and seasoning: cutting the marinated mutton into small pieces, weighing 100000 parts of the small pieces and the five-spice ingredients according to the weight ratio, and uniformly stirring to obtain seasoning meat pieces;
the five-spice ingredients comprise: 3000 parts of red oil, 500 parts of five spice oil, 2 parts of tree peony bark, 2 parts of angelica dahurica, 2 parts of platycodon grandiflorum, 2 parts of clove, 2 parts of cortex acanthopanacis, 2 parts of Japanese ampelopsis root, 2 parts of rehmannia root, 2 parts of negundo chastetree fruit, 2 parts of bamboo shavings, 2 parts of radix asteris, 2 parts of perilla frutescens, 2 parts of arrowhead, 2 parts of oriental wormwood, 2 parts of rhizoma anemarrhenae, 2 parts of phaseolus calcaratus and 2 parts of common camptotheca fruit;
(6) and (3) vacuum packaging: putting the seasoned meat blocks into a cooking plastic bag, and vacuumizing by a vacuum packaging machine for heat sealing and packaging;
(7) and (3) sterilization treatment: putting the packaged seasoned meat blocks into a sterilizer; the temperature rise time is 5-10 minutes, the temperature is 110-125 ℃, the pressure is 1.5-2.0 atmospheric pressure, and the temperature is kept for 10-15 minutes;
(8) and (6) inspection and warehousing: and (5) inspecting according to food standards, and packaging and warehousing after the food is qualified.
2. The process of processing an instant Hu sheep broth as claimed in claim 1, wherein the pickling environment temperature is between 0-10 ℃; the pickling time is 80-100 min.
3. The processing technology of an instant Hu sheep broth as claimed in claim 1, wherein the weight ratio of the flavor water is, per 100000 parts by weight of the flavor water: 12 parts of lemon hair vanilla, 3 parts of cinnamon leaf, 2 parts of litsea cubeba, 2 parts of blumea balsamifera leaf, 3 parts of perilla leaf, 3 parts of wild mint, 2 parts of epimedium herb, 2 parts of common fennel stem leaf, 4 parts of star anise leaf, 1 part of wrinkled gianthyssop herb, 4 parts of caraway, 4 parts of Hangzhou angelica root, 2 parts of long pepper, 3 parts of lysimachia foenum-graecum, 3 parts of epimedium flower, 2 parts of magnolia flower, 2 parts of fructus caryophylli, 2 parts of sand ginger root hair and 2 parts of sharpleaf galangal fruit; the balance being purified water.
4. The process of claim 1, wherein the mutton is two-age Hu sheep.
5. The processing technology of instant Hu sheep broth as claimed in claim 1, wherein 0.3 parts of edible nitrite is added in the tumbling and pickling step (2); the pickling temperature is 0-4 ℃ under the preferable condition, and the pickling time is 90min under the preferable condition.
6. The processing technology of an instant Hu sheep broth as claimed in claim 1, wherein in the step (4), the marinating pot is a steam pot, the marinating time is 30-50 minutes, and the mutton slices or mutton slices are taken out of the pot again when there is no blood color in the center.
7. A process of preparing an instant Hu sheep broth as claimed in any one of claims 1-6, wherein the vacuum degree of the vacuum packaging in step (6) is-0.001 MPa; the heat-sealing temperature was 140 ℃ and 180 ℃ for 4-6 seconds.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104687068A (en) * | 2015-02-06 | 2015-06-10 | 新晃小肥牛食品有限公司 | Instant spiced shredded beef food |
| CN106261843A (en) * | 2016-08-16 | 2017-01-04 | 宁夏天瑞产业集团现代农业有限公司 | A kind of preparation method of the ripe Carnis caprae seu ovis of quick-freezing local flavor |
| CN106901230A (en) * | 2016-12-30 | 2017-06-30 | 安徽省家乡食品集团有限公司 | A kind of preparation method of drifting fragrance sauce mutton |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104687068A (en) * | 2015-02-06 | 2015-06-10 | 新晃小肥牛食品有限公司 | Instant spiced shredded beef food |
| CN106261843A (en) * | 2016-08-16 | 2017-01-04 | 宁夏天瑞产业集团现代农业有限公司 | A kind of preparation method of the ripe Carnis caprae seu ovis of quick-freezing local flavor |
| CN106901230A (en) * | 2016-12-30 | 2017-06-30 | 安徽省家乡食品集团有限公司 | A kind of preparation method of drifting fragrance sauce mutton |
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