CN1279914A

CN1279914A - instant mutton soup

Info

Publication number: CN1279914A
Application number: CN00110631A
Authority: CN
Inventors: 景玉海
Original assignee: Individual
Current assignee: Individual
Priority date: 2000-07-10
Filing date: 2000-07-10
Publication date: 2001-01-17

Abstract

Mutton with bone and entrails of two years old sheep, after being washed, are cooked, bone picked, cut into small cubes, which are vacuum-packaged into mutton packet. Cooked mutton bone is crushed before being returned to mutton soup and the mutton soup is concentrated and vacuum-packaged into soup packet. All the seasonings are packed into seasoning packet. The mutton packet, the soup packet and the seasoning packet are further packaged into a bowl made of degradable material. The instant mutton soup is eaten after being infused with boiling water. The method of the present invention may be also adopted in producing instant soup of beef, chicken, dog meat, turtle, etc.

Description

Instant mutton soup

The present invention relates to instant food, especially carnivorous instant food

Sheep is a kind of domestic animal of putting in a suitable place to breed in grassland, mountain region large natural environment, because its food grass and grain seldom are subjected to external environmental.Mutton, its delicious flavour of sheep soup, nutritious, the temperature compensation qi and blood is arranged again in traditional Chinese medicine and pharmacy, body is warmed up in invigorating the spleen, removes chill, nourishes the liver to improve visual acuity, and what strengthen the bone says.Though the delicious good food of mutton, sheep soup, nutritious have the function of health care of preventing or cure a disease that improves the health again, and processing time consuming take fire and is difficult for making, and smell of mutton is bigger, and tableware and smell are difficult to elimination.

The objective of the invention is to: providing a kind of can carry, instant, the instant mutton soup of maintenance mutton, sheep groceries, sheep Tangyuan County juice original flavor.

At first select the biennial sheep of putting in a suitable place to breed for use, the sheep that will live is butchered, cuts apart, and cleans the back and soaks a few hours in clear water;

Good the putting into for bone mutton, sheep groceries of cleaning and dipping boiled still, and take out the mashed back that simmers in water;

Thoroughly cooked mutton is picked out bone, and mix after thoroughly cooked sheep groceries are cut into block about half point;

To cut in the mixed sheep, the sheep groceries are put into when being cooled to 0～5 ℃ in the refrigerating chamber and weigh, and are divided in vacuum-pumping and sealing in the aluminide-coating bag, become mutton, Yang Zahuobao;

All bones after the rejecting mutton are put in the vacuum extraction still with the pulverizer pulverizing, are heated to 120 ℃ of constant temperature, under the vacuum condition of-700 millimeter of mercuries, marrow, animal oil, gelatine, calcium activated in the purification sheep bone;

The sheep marrow, animal oil, gelatine and the calcium activated that come out purifying add the sheep soup that boils, and get in the vacuum concentration kettle with dedicated pump, under-700 millimeter of mercury conditions, moisture content are proposed to concentrate; Drop in vacuum below-700 millimeters, discharge vacuum, sample examination; At normal temperatures, after sample becomes semisolid or paste, its cooling is become concentrate sheep Tangyuan County slurry; Under low-temperature condition, pack with aluminide-coating bag, seal after vacuumizing, become concentrated sheep steamed dumping;

After seasoning matter such as green onion, ginger, caraway, capsicum, pepper, mustard, refined salt, vinegar, monosodium glutamate are dehydrated, place aluminide-coating bag to vacuumize, seal and make the seasoning matter bag;

With mutton, Yang Zahuobao, concentrate the sheep steamed dumping, the seasoning matter bag together places a degraded bowl, and seal package becomes the instant mutton soup packing.

The present invention had both kept the genuineness of mutton, sheep groceries, sheep soup, had removed from again oneself cooking smoke fire and burning, and the hardship that wastes time and energy can also go out to carry, and instant is a kind of delicious, health, novel foodstuff easily.

When the present invention makes, at first select biennial sheep of putting in a suitable place to breed for use, the sheep that will live is butchered, and after cutting apart, cleaning bone-in mutton is put into clear water and soaks a few hours, to remove watery blood and the smelling of fish or mutton flavor in the mutton.Pull the good mutton of cleaning and dipping out, the sheep groceries are put into and are boiled still, with slow fire the well-done back of bone-in mutton and sheep groceries are taken out, and pick out bone.The bulk that mutton, sheep groceries are cut into about half point is mixed.Put it to afterwards in 0～5 ℃ the refrigerating chamber and refrigerate, when waiting to reach temperature of refrigerating chamber, weigh, be divided in the aluminide-coating bag, get rid of an air in the bag, seal then, make mutton, Yang Zahuobao with vacuum packing machine.

After the sheep bone of picking out meat pulverized with special-purpose pulverizer, put it in the vacuum extraction still, be heated to 120 ℃ of constant temperature, under the vacuum degree condition of-700 millimeter of mercuries, marrow, animal oil, gelatine, the calcium activated pulverized in the sheep bone are all purified.

The good marrow of purifying, animal oil, gelatine, calcium activated are added in the sheep soup that boils, get to the vacuum concentration kettle, under-700 millimeter of mercury conditions, moisture is proposed with dedicated pump.In concentration process, note observing vacuum meter, treat that vacuum drops to below-700 millimeter of mercuries, discharge vacuum, sample examination.At normal temperatures, when sample becomes semisolid or paste form, concentrate feed is put into puts into cooling chamber in the special container and be cooled to and concentrate sheep Tangyuan County slurry, to concentrate magma then under low-temperature condition, pack with aluminide-coating bag, concentrate the sheep steamed dumping with sealing behind the vacuum machine discharge air, becoming.

After seasoning matter such as green onion, ginger, caraway, capsicum, pepper, mustard, refined salt, vinegar, monosodium glutamate are dehydrated, place aluminide-coating bag to vacuumize, seal and make the seasoning matter bag.

With mutton, single groceries bag, concentrated sheep steamed dumping, seasoning matter bag are together inserted in the degraded bowl, and seal package becomes the instant mutton soup packing.

When edible, open the instant mutton soup packing, take out three Different Package bags.Earlier mutton, sheep groceries bag are opened and put into bowl, scald one time, water is poured out with boiling water.The sheep steamed dumping is opened again and put into bowl, open the seasoning matter bag according to individual taste and put into seasoning matter, washing open with boiling water is edible.Also can be with mutton, Yang Zahuobao, concentrated sheep steamed dumping is opened and is poured in the pot, and adding required seasoning matter after adding 500 gram water boil and boil is edible, if any bright green onion, fresh ginger, caraway adding accent soup more delicious taste.

Also can make making things convenient for ox soup, make things convenient for chicken soup, make things convenient for dog soup, making things convenient for soft-shelled turtle soup etc. of different taste, Different Nutrition with the method.

Claims

1, a kind of instant mutton soup is characterized in that:

(1) select the biennial sheep of putting in a suitable place to breed for use, the sheep that will live is butchered, and cuts apart, cleans the back and soak a few hours in clear water;

(2) good the putting into for bone mutton, sheep groceries of cleaning and dipping boiled still, take out the mashed back that simmers in water;

(3) thoroughly cooked mutton is picked out bone, and mix after thoroughly cooked sheep groceries are cut into block about half point;

(4) will cut mixed mutton, the sheep groceries are put into when being cooled to 0～5 ℃ in the refrigerating chamber and weigh, and are divided in vacuum-pumping and sealing in the aluminide-coating bag, become mutton, Yang Zahuobao;

(5) will reject all sheep bones after the mutton and pulverize with pulverizer and be put in the vacuum extraction still, be heated to 120 ℃ of constant temperature, under the vacuum condition of-700 millimeter of mercuries, marrow, animal oil, gelatine, calcium activated in the purification sheep bone;

(6) sheep marrow, animal oil, gelatine and the calcium activated that comes out purifying adds the sheep soup that boils, and gets in the vacuum concentration kettle with dedicated pump, under the condition of-700 millimeter of mercuries, moisture content proposed to concentrate; Drop in vacuum below-700 millimeter of mercuries, discharge vacuum, sample examination; At normal temperatures, sample makes its cooling become concentrated sheep Tangyuan County slurry after becoming semisolid or paste; Under low-temperature condition, pack with aluminide-coating bag, seal after vacuumizing, become concentrated sheep steamed dumping;

(7) seasoning matter such as green onion, ginger, caraway, capsicum, pepper, mustard, refined salt, vinegar, monosodium glutamate are dehydrated after, place aluminide-coating bag to vacuumize, seal and make the seasoning matter bag;

(8) with mutton, Yang Zahuobao, concentrate single steamed dumping, the seasoning matter bag together places a degraded bowl, and seal package becomes the instant mutton soup packing.