CN113331379A - Bone soup and mutton for mutton soup steamed bread and preparation method thereof - Google Patents
Bone soup and mutton for mutton soup steamed bread and preparation method thereof Download PDFInfo
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- CN113331379A CN113331379A CN202110634719.0A CN202110634719A CN113331379A CN 113331379 A CN113331379 A CN 113331379A CN 202110634719 A CN202110634719 A CN 202110634719A CN 113331379 A CN113331379 A CN 113331379A
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- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 105
- 235000014347 soups Nutrition 0.000 title claims abstract description 104
- 235000008429 bread Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 39
- 235000013372 meat Nutrition 0.000 claims abstract description 30
- 238000011049 filling Methods 0.000 claims abstract description 26
- 238000005406 washing Methods 0.000 claims abstract description 16
- 238000001914 filtration Methods 0.000 claims abstract description 13
- 238000004140 cleaning Methods 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 238000002791 soaking Methods 0.000 claims abstract description 11
- 235000019640 taste Nutrition 0.000 claims abstract description 9
- 238000003860 storage Methods 0.000 claims abstract description 7
- 239000004615 ingredient Substances 0.000 claims abstract description 6
- 239000011265 semifinished product Substances 0.000 claims abstract description 6
- 241001494479 Pecora Species 0.000 claims description 62
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 44
- 238000004659 sterilization and disinfection Methods 0.000 claims description 31
- 241000234314 Zingiber Species 0.000 claims description 19
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 19
- 235000008397 ginger Nutrition 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 19
- 235000013599 spices Nutrition 0.000 claims description 19
- 239000000203 mixture Substances 0.000 claims description 17
- 239000008280 blood Substances 0.000 claims description 15
- 210000004369 blood Anatomy 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 15
- 238000010411 cooking Methods 0.000 claims description 14
- 239000000047 product Substances 0.000 claims description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 239000004223 monosodium glutamate Substances 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 8
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- 238000005520 cutting process Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 6
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 5
- 229910052782 aluminium Inorganic materials 0.000 claims description 5
- 210000000481 breast Anatomy 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 5
- 239000011707 mineral Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000015220 hamburgers Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000009467 reduction Effects 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 235000015278 beef Nutrition 0.000 description 6
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- 238000005516 engineering process Methods 0.000 description 3
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- 230000001953 sensory effect Effects 0.000 description 3
- 210000001519 tissue Anatomy 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000019687 Lamb Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 238000002474 experimental method Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
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- 239000003205 fragrance Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000005580 one pot reaction Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
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
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
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Abstract
The invention discloses bone soup and mutton for mutton soup with steamed bread and a preparation method thereof, wherein the preparation method comprises the following steps: selecting and washing; cleaning and soaking; curing the ingredients; filtering; metering and blending; filling; packaging and sterilizing meat; cooled to room temperature and then stored in a semi-finished product warehouse at 4 ℃. Compared with the traditional process for preparing the mutton soup and mutton soup with the pickled steamed bread, the storage time is converted from the original food to the fresh pickled steamed bread with the quality guarantee period of 180 days, the mutton soup and mutton soup prepared by the invention are convenient to eat, have high flavor reduction degree, stable quality and taste and long quality guarantee period, and can realize industrial large-scale production.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to bone soup and mutton for mutton soup with steamed bread and a preparation method thereof.
Background
The mutton soup and the sheep bone soup are rich in protein, dietary fiber and the like, also contain various amino acids, and in addition, the bone soup also contains trace elements such as calcium, iron, zinc and the like, so the mutton soup and the sheep bone soup have various effects of resisting aging, improving immunity, eliminating fatigue and the like, are rich in global animal husbandry resources, and have wide market prospect.
In meat products, mutton is particularly preferred by people mainly because the mutton has large yield, meat is chewy and easy to break and is not too fat, and other meat tastes fine and smooth and has too much fat and oil and uncomfortable sticky feeling during chewing.
At present, a plurality of products of the mutton soup and the steamed bread in the market exist, but the mainly adopted technology and the method for producing the mutton soup and the soup in one pot by the traditional process can not ensure the productivity and the quality, and the mutton soup and the steamed bread in the soup can be produced by improving production equipment in a workshop, but the change degree is very limited. Some of the instant steamed buns with mutton soup are mixed with bone soup, are not sterilized, use illegal additives for cost, flow to a consumer table in a short time due to a large amount of unqualified steamed buns with mutton soup, and are profitable in a short time. However, the taste of the soaked mutton buns is lost to a great extent, and the flavor is extremely reduced.
Disclosure of Invention
Aiming at the technical defects, the invention aims to provide a preparation method of a lamb soup with soaked steamed bread bones and a lamb ripened so as to solve the problems in the background technology.
In order to solve the technical problems, the invention adopts the following technical scheme:
the invention provides a preparation method of bone soup and mutton for soaked steamed bread with mutton, which comprises the following steps:
s1, selecting and washing: selecting high-quality mutton and sheep bones, cutting into pieces of 35 × 25 size, filling into a special stainless steel meat barrel, and washing off surface blood with running water;
s2, cleaning and soaking: cutting the washed mutton and sheep bones, cooling in a refrigerating chamber, soaking in water, stirring, wherein the temperature in the refrigerating chamber is 0-6 deg.C, and changing blood for two hours until the blood is completely soaked, wherein the process is 6-10 hours;
s3, ingredient curing: washing the soaked mutton and sheep bones, respectively putting the mutton and sheep bones into corresponding curing equipment, adding filtered mineral water, wrapping and cleaning the ginger material bags and the spice material bags according to a certain proportion, putting the mutton and the sheep bones into the corresponding curing equipment, curing the bone soup together with the sheep bones at 120-160 ℃, cooking for 6-10 hours, cooking the mutton at 90-120 ℃ for 3-5 hours, and adding the water, the ginger and the spice into the mutton during cooking the mutton in the same proportion as the sheep bones. After the mutton is boiled, the mutton can produce the same amount of broth;
wherein, when the bone soup is boiled,
the mass ratio of the sheep bone to the water is 240-: 1000, parts by weight;
the mass ratio of ginger to water is 40-60: 1000, parts by weight;
the mass ratio of the spices to the water is 30-50: 1000, parts by weight;
s4, filtering: filtering the cooked bone soup, wherein the mesh number of the filter sieve is 80-200 meshes, and the broth is filtered to be the same as the bone soup;
s5, metering and blending: blending bone soup and broth according to the volume ratio of 1:1, and seasoning according to the salinity specified in the product, wherein the taste salinity is 60-70, and the mass ratio of salt to broth is 15-50: 1000;
s6, filling: adding monosodium glutamate into the soup obtained in the step S5, wherein the mass ratio of monosodium glutamate to the soup is 12-22: 1000; after being stirred evenly, filling the mixture into a semi-finished soup bag by filling equipment, and then sterilizing the mixture at high temperature;
s7, packaging and sterilizing meat: adopting a high-temperature sterilization method, cooling mutton, slicing, filling into a high-temperature aluminum film bag, metering, sealing by a vacuum plastic packaging machine, checking whether the seal is tight, and then putting the completely sealed meat bag into a high-temperature sterilization kettle at the temperature of 120-;
s8, immediately placing the mixture into a cooling chamber to be cooled to room temperature after sterilization is finished, and then placing the mixture into a semi-finished product storage at the temperature of 4 ℃.
In step S1, the mutton is mutton selected from sheep breast meat and bone-removed sheep leg meat, and the sheep bone is sheep stick bone.
In the steps S6-S7, the device adopted for high-temperature sterilization is a bedroom single-bin high-temperature sterilization kettle.
In step S5, salinity is measured using a salinity meter.
Bone soup and mutton for soaked steamed bread with mutton are prepared by the above steps.
The same method is adopted to prepare the bone soup and the beef for the beef-soaked steamed bread.
The invention has the beneficial effects that:
(1) compared with the traditional mutton soup and mutton soup for the soaked steamed bread, the bone soup and mutton prepared by the invention have the same sensory properties, fresh luster, obvious flavor of the soaked steamed bread, compact meat cut-face tissue, rich fragrance, high flavor reduction degree, stable quality and taste, long shelf life and capability of realizing industrial large-scale production, and the storage time is converted from the original food to the fresh soaked steamed bread with the quality guarantee period of 180 days.
(2) The mutton soup steamed bread prepared by the preparation method is not added with any food additive, and is green food.
(3) The process flow of the bubble steamed bun production line is high in calcium content of the beef bone soup, the beef bone soup exists in a form which is easily absorbed by a human body, the soup is easily absorbed and utilized by the human body, and children and pregnant women in a growth and development stage eat the soup with great benefits.
(4) The bone soup for the mutton soup with the steamed bread and the preparation method of the mutton are also suitable for preparing the bone soup for the mutton soup with the steamed bread and the beef, and the methods are completely the same.
Detailed Description
Example 1
A preparation method of bone soup and mutton for mutton soup of steamed bread with soup comprises the following steps:
s1, selecting and washing: selecting high-quality mutton and sheep bones, selecting sheep breast meat and bone-removed sheep leg meat for the mutton, selecting sheep bones, dividing into 35 x 25 blocks, filling into a special stainless steel meat bucket, and washing off surface blood with running water;
s2, cleaning and soaking: cutting the washed mutton and sheep bones, cooling in a refrigerating chamber, soaking in water, stirring, wherein the temperature in the refrigerating chamber is 0-6 deg.C, and changing blood for two hours until the blood is completely soaked, wherein the process is 8 hours;
s3, ingredient curing: washing the soaked mutton and sheep bones, respectively putting the mutton and sheep bones into corresponding curing equipment, adding filtered mineral water, wrapping the ginger bag and the spice bag according to a certain proportion, cleaning, putting the mutton and the sheep bones into the corresponding curing equipment, curing the bone soup together with the sheep bones at 150 ℃ for cooking for 8 hours, cooking the mutton at 100 ℃ for 4 hours, and adding water, ginger and spices into the mutton during cooking the mutton in the same proportion as the sheep bones. After the mutton is boiled, the mutton can produce the same amount of broth;
wherein, when the bone soup is boiled,
the mass ratio of the sheep bone to the water is 240: 1000, parts by weight;
the mass ratio of ginger to water is 40: 1000, parts by weight;
the mass ratio of the spices to the water is 30: 1000, parts by weight;
s4, filtering: filtering the cooked bone soup, wherein the mesh number of the filter sieve is 200 meshes, and filtering the broth to obtain the bone soup;
s5, metering and blending: blending bone soup and broth according to the volume ratio of 1:1, and seasoning according to the salinity specified by the product, wherein the salinity is measured by a salinity meter, the taste salinity is 60-70, and the mass ratio of salt to broth is 15: 1000;
s6, filling: adding monosodium glutamate into the soup obtained in the step S5, wherein the mass ratio of monosodium glutamate to the soup is 12: 1000; after being uniformly stirred, filling the mixture into a semi-finished soup bag by filling equipment, and then performing high-temperature sterilization by adopting a bedroom single-bin high-temperature sterilization kettle;
s7, packaging and sterilizing meat: adopting a bedroom single-bin high-temperature sterilization kettle for high-temperature sterilization, cooling mutton, slicing, filling into a high-temperature aluminum film bag, metering, sealing by a vacuum plastic packaging machine, checking whether the sealing is tight, and then putting the completely sealed meat bag into a 125 ℃ high-temperature sterilization kettle for sterilization for 30 min;
s8, immediately placing the mixture into a cooling chamber to be cooled to room temperature after sterilization is finished, and then placing the mixture into a semi-finished product storage at the temperature of 4 ℃.
Bone soup and mutton for soaked steamed bread with mutton are prepared by the above steps.
Example 2
A preparation method of bone soup and mutton for mutton soup of steamed bread with soup comprises the following steps:
s1, selecting and washing: selecting high-quality mutton and sheep bones, selecting sheep breast meat and bone-removed sheep leg meat for the mutton, selecting sheep bones, dividing into 35 x 25 blocks, filling into a special stainless steel meat bucket, and washing off surface blood with running water;
s2, cleaning and soaking: cutting the washed mutton and sheep bones, cooling in a refrigerating chamber, soaking in water, stirring, wherein the temperature in the refrigerating chamber is 0-6 deg.C, and changing blood for two hours until the blood is completely soaked, wherein the process is 8 hours;
s3, ingredient curing: washing the soaked mutton and sheep bones, respectively putting the mutton and sheep bones into corresponding curing equipment, adding filtered mineral water, wrapping the ginger bag and the spice bag according to a certain proportion, cleaning, putting the mutton and the sheep bones into the corresponding curing equipment, curing the bone soup together with the sheep bones at 150 ℃ for cooking for 8 hours, cooking the mutton at 100 ℃ for 4 hours, and adding water, ginger and spices into the mutton during cooking the mutton in the same proportion as the sheep bones. After the mutton is boiled, the mutton can produce the same amount of broth;
wherein, when the bone soup is boiled,
the mass ratio of the sheep bone to the water is 500: 1000, parts by weight;
the mass ratio of ginger to water is 60: 1000, parts by weight;
the mass ratio of the spices to the water is 50:1000, parts by weight;
s4, filtering: filtering the cooked bone soup, wherein the mesh number of the filter sieve is 80-200 meshes, and the broth is filtered to be the same as the bone soup;
s5, metering and blending: blending bone soup and broth according to the volume ratio of 1:1, and seasoning according to the salinity specified by the product, wherein the salinity is measured by a salinity meter, the taste salinity is 60-70, and the mass ratio of salt to broth is 50: 1000;
s6, filling: adding monosodium glutamate into the soup obtained in the step S5, wherein the mass ratio of monosodium glutamate to the soup is 22: 1000; after being uniformly stirred, filling the mixture into a semi-finished soup bag by filling equipment, and then performing high-temperature sterilization by adopting a bedroom single-bin high-temperature sterilization kettle;
s7, packaging and sterilizing meat: adopting a bedroom single-bin high-temperature sterilization kettle for high-temperature sterilization, cooling mutton, slicing, filling into a high-temperature aluminum film bag, metering, sealing by a vacuum plastic packaging machine, checking whether the sealing is tight, and then putting the completely sealed meat bag into a 125 ℃ high-temperature sterilization kettle for sterilization for 30 min;
s8, immediately placing the mixture into a cooling chamber to be cooled to room temperature after sterilization is finished, and then placing the mixture into a semi-finished product storage at the temperature of 4 ℃.
Bone soup and mutton for soaked steamed bread with mutton are prepared by the above steps.
Example 3
A preparation method of bone soup and mutton for mutton soup of steamed bread with soup comprises the following steps:
s1, selecting and washing: selecting high-quality mutton and sheep bones, selecting sheep breast meat and bone-removed sheep leg meat for the mutton, selecting sheep bones, dividing into 35 x 25 blocks, filling into a special stainless steel meat bucket, and washing off surface blood with running water;
s2, cleaning and soaking: cutting the washed mutton and sheep bones, cooling in a refrigerating chamber, soaking in water, stirring, wherein the temperature in the refrigerating chamber is 0-6 deg.C, and changing blood for two hours until the blood is completely soaked, wherein the process is 8 hours;
s3, ingredient curing: washing the soaked mutton and sheep bones, respectively putting the mutton and sheep bones into corresponding curing equipment, adding filtered mineral water, wrapping the ginger bag and the spice bag according to a certain proportion, cleaning, putting the mutton and the sheep bones into the corresponding curing equipment, curing the bone soup together with the sheep bones at 150 ℃ for cooking for 8 hours, cooking the mutton at 100 ℃ for 4 hours, and adding water, ginger and spices into the mutton during cooking the mutton in the same proportion as the sheep bones. After the mutton is boiled, the mutton can produce the same amount of broth;
wherein, when the bone soup is boiled,
the mass ratio of the sheep bone to the water is 350: 1000, parts by weight;
the mass ratio of ginger to water is 51: 1000, parts by weight;
the mass ratio of the spices to the water is 43: 1000, parts by weight;
s4, filtering: filtering the cooked bone soup, wherein the mesh number of the filter sieve is 100 meshes, and filtering the broth to obtain the bone soup;
s5, metering and blending: blending bone soup and broth according to the volume ratio of 1:1, and seasoning according to the salinity specified by the product, wherein the salinity is measured by a salinity meter, the taste salinity is 60-70, and the mass ratio of salt to broth is 32: 1000;
s6, filling: adding monosodium glutamate into the soup obtained in the step S5, wherein the mass ratio of monosodium glutamate to the soup is 19: 1000; after being uniformly stirred, filling the mixture into a semi-finished soup bag by filling equipment, and then performing high-temperature sterilization by adopting a bedroom single-bin high-temperature sterilization kettle;
s7, packaging and sterilizing meat: adopting a bedroom single-bin high-temperature sterilization kettle for high-temperature sterilization, cooling mutton, slicing, filling into a high-temperature aluminum film bag, metering, sealing by a vacuum plastic packaging machine, checking whether the sealing is tight, and then putting the completely sealed meat bag into a 125 ℃ high-temperature sterilization kettle for sterilization for 30 min;
s8, immediately placing the mixture into a cooling chamber to be cooled to room temperature after sterilization is finished, and then placing the mixture into a semi-finished product storage at the temperature of 4 ℃.
Bone soup and mutton for soaked steamed bread with mutton are prepared by the above steps.
Example 4
Bone soup and beef for beef bun in soup were prepared in the same manner as in example 3.
1, experimental detection:
1.1 sensory evaluation
By comparing similar competitive products, the competitive products are instant 4-piece bags of instant steamed buns pickled with mutton produced by Shanxi Qinhao food science and technology limited, the color of the competitive products of the invention examples 1-3 is superior to that of the competitive products, the color of the competitive products is grey and dark, the soup bags are black, and the meat is bright red due to additives.
1.2 degree of flavor reduction
The flavor reduction degree of the steamed bun soaked in the soup prepared by the contrast and the traditional process reaches 96 percent;
2. results of the experiment
2.1 sensory measurement results
The three indexes of color, smell and tissue state are comprehensively evaluated, and the surface of the sample in the embodiment 1-3 of the invention has fresh luster; the pickled steamed bun flavor has high reduction degree; the section tissue is compact.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (8)
1. A preparation method of bone soup and mutton for mutton soup of steamed bread with soup, which is characterized by comprising the following steps:
s1, selecting and washing: selecting high-quality mutton and sheep bones, cutting into pieces of 35 × 25 size, filling into a special stainless steel meat barrel, and washing off surface blood with running water;
s2, cleaning and soaking: cutting the washed mutton and sheep bones, cooling in a refrigerating chamber, soaking in water, stirring, wherein the temperature in the refrigerating chamber is 0-6 deg.C, and changing blood for two hours until the blood is completely soaked, wherein the process is 6-10 hours;
s3, ingredient curing: washing the soaked mutton and sheep bones, respectively putting the mutton and sheep bones into corresponding curing equipment, adding filtered mineral water, wrapping and cleaning the ginger material bags and the spice material bags according to a proportion, putting the ginger material bags and the spice material bags into the corresponding curing equipment, curing the mutton and the sheep bones together, cooking the mutton and the sheep bones at the temperature of 120-160 ℃ for 6-10 hours, and cooking the mutton and the sheep bones at the temperature of 90-120 ℃ for 3-5 hours; when mutton is cooked, the proportion of water, ginger and spices added into the mutton is the same as that of the mutton bones, and the mutton can produce broth with the same amount after the mutton is cooked;
wherein, when the bone soup is boiled,
the mass ratio of the sheep bone to the water is 240-: 1000, parts by weight;
the mass ratio of ginger to water is 40-60: 1000, parts by weight;
the mass ratio of the spices to the water is 30-50: 1000, parts by weight;
s4, filtering: filtering the cooked bone soup, wherein the mesh number of the filter sieve is 80-200 meshes, and the broth is filtered to be the same as the bone soup;
s5, metering and blending: blending the bone soup and the broth prepared in the step S4 according to the volume ratio of 1:1, and seasoning according to the salinity specified by the product, wherein the taste salinity is 60-70, and the mass ratio of the salt to the broth is 15-50: 1000;
s6, filling: adding monosodium glutamate into the soup obtained in the step S5, wherein the mass ratio of monosodium glutamate to the soup is 12-22: 1000; after being stirred evenly, filling the mixture into a semi-finished soup bag by filling equipment, and then sterilizing the mixture at high temperature;
s7, packaging and sterilizing meat: adopting a high-temperature sterilization method, cooling mutton, slicing, filling into a high-temperature aluminum film bag, metering, sealing by a vacuum plastic packaging machine, checking whether the seal is tight, and then putting the completely sealed meat bag into a high-temperature sterilization kettle at the temperature of 120-;
s8, immediately placing the mixture into a cooling chamber to be cooled to room temperature after sterilization is finished, and then placing the mixture into a semi-finished product storage at the temperature of 4 ℃.
2. The method of claim 1, wherein in step S1, the mutton is sheep breast meat and bone-removed sheep leg meat, and the sheep bone is sheep stick bone.
3. The method for preparing bone soup for paomo hamburger and mutton as claimed in claim 1, wherein in steps S6-S7, the device adopted for high-temperature sterilization is a bedroom single-bin high-temperature sterilization kettle.
4. The method of claim 1, wherein the salinity is measured by a salinity meter in step S5.
5. The method of claim 1, wherein in the step S3, when the bone soup is cooked,
the mass ratio of the sheep bone to the water is 240: 1000, parts by weight;
the mass ratio of ginger to water is 40: 1000, parts by weight;
the mass ratio of the spices to the water is 30: 1000.
6. the method of claim 1, wherein in the step S3, when the bone soup is cooked,
the mass ratio of the sheep bone to the water is 500: 1000, parts by weight;
the mass ratio of ginger to water is 60: 1000, parts by weight;
the mass ratio of the spices to the water is 50: 1000.
7. the method of claim 1, wherein in the step S3, when the bone soup is cooked,
the mass ratio of the sheep bone to the water is 350: 1000, parts by weight;
the mass ratio of ginger to water is 51: 1000, parts by weight;
the mass ratio of the spices to the water is 43: 1000.
8. a bone soup and mutton for the soaked bread with mutton prepared by the method of claims 1-7.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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| KR20010069482A (en) * | 2001-03-27 | 2001-07-25 | 이정희 | 12 3 4 5 67891011 omitted |
| CN107594448A (en) * | 2017-09-04 | 2018-01-19 | 成都食为天科技有限公司 | A kind of convenient and instant type mutton soup and preparation method thereof |
| CN111543609A (en) * | 2020-05-26 | 2020-08-18 | 陕西子祺食品集团有限公司 | Preparation and fresh-keeping method of soup base of steamed bun in soup |
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| CN1132034A (en) * | 1995-03-31 | 1996-10-02 | 关伟立 | Convenient foodstuff of beef and mutton mixed with steamed bun and its prodn. tech |
| KR20010069482A (en) * | 2001-03-27 | 2001-07-25 | 이정희 | 12 3 4 5 67891011 omitted |
| CN107594448A (en) * | 2017-09-04 | 2018-01-19 | 成都食为天科技有限公司 | A kind of convenient and instant type mutton soup and preparation method thereof |
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