CN102113686A - Islamic beef broth and production process thereof - Google Patents

Abstract

The invention provides Islamic beef broth and a production process thereof. The Islamic beef broth comprises the following ingredients in part by weight: 450 parts of beef, 1,200 parts of bovine bone and 200 parts of refined beef tallow. The production process comprises the following steps of: a, pretreating, namely weighing the cut beef and the bovine bone by weight according to a formula, cleaning the beef and the bovine bone, scalding to remove floating dust and blood froth by boiling water, and removing fishy smell and impurities; b, braising and stewing, putting the processed raw materials into a pressure cooker, adding water, boiling the water, and braising and stewing for 2 to 3 hours, filtering broth to a reaction pot; c, concentrating, namely adding the refined beef tallow into the reaction pot, maintaining temperature of 100 DEG C, and concentrating 20 to 30 minutes; d, homogenizing, namely heating the table salt in an amount which is 14 percent of the weight of the broth in concentrated gravy, maintaining the temperature of 100 DEG C, and homogenizing by using a homogenizer, so that the broth is emulsified and fine and smooth; and e, checking and filling, namely after checking out, cooling, and packaging under vacuum. By the production process, the problem that the conventional beef broth cannot be carried is solved, and the prepared beef broth has pure flavor and is convenient to carry.

Description

A kind of Muslim beef soup-stock and production technology thereof

Technical field:

The invention belongs to the halal food manufacture field, relate in particular to a kind of Muslim beef soup-stock and production technology thereof.

Background technology:

Ye Xianmazhuan township, Henan Province have the laudatory title in " Central Plains beef first township ", and the soup that its ox bone, beef boil is bright dense delicious.For a long time, ox soup all is to boil on a small scale with traditional handicraft in drink food supply retail shop of locality etc. to form, normally, make with animal glue and grease extract, be equipped with the beef that spiced water boils again and form as main component by using long-time heating under condition of normal pressure such as normal pressure pot to handle ox bone.Adopt traditional handicraft, inconvenience during operating cost, random big, taste is unstable so that the stranger is difficult to conveniently have local authentic beef soup-stock.

Summary of the invention:

The present invention has overcome the deficiencies in the prior art, and a kind of Muslim beef soup-stock and production technology thereof are provided, and this technology has solved the problem that traditional ox soup can't carry, and pure, the stable homogeneous of made ox soup local flavor.

For achieving the above object, the technical solution used in the present invention is:

A kind of Muslim beef soup-stock is made by the following weight proportion raw material: beef 400-500 part, ox bone 1100-1300 part, refining butter 100-300 part.

Further, described Muslim beef soup-stock is to be made by the following weight proportion raw material: 450 parts in beef, 1200 parts of ox bones, 200 parts in refining butter.

A kind of Muslim beef soup-stock production technology, carry out as follows:

A, preliminary treatment: get beef, the ox bone wash clean of the well cutting of weight portion by prescription, scald with boiling water then and remove floating dust blood foam, remove fishy smell and impurity;

B, the stewing steaming: above-mentioned beef, ox bone are put into pressure cooker, add the water boil of at least 2 times in beef, ox bone gross weight, 125 ℃ ~ 135 ℃ stewing down filters meat soup in the reaction pot after steaming 2-3h;

C, concentrated: in reaction pot, add the refining butter of described weight portion, maintain the temperature at 100 ℃, concentrate the 20-30 branch;

D, homogeneous: concentrate in the good gravy with the salt of soup-stock weight 14% in c step, maintain the temperature at 100 ℃, with the homogenizer homogeneous, make its emulsification exquisiteness;

E, check, can: after rare thick, the taste of sample survey, smell meet industry standard, be cooled to below 30 ℃ vacuum packaging.

Good effect of the present invention is:

1, the Muslim beef soup-stock of traditional handicraft is to boil to form under condition of normal pressure, the present invention changes into≤stewing down steaming of high pressure of 0.2Mpa, improved boiling point, because oil phase, water are in the state of separation at this moment, easier adjustment fat content, the easier soup-stock of making homogeneous, pure, the stable homogeneous of made ox soup local flavor;

2, the present invention has shortened the time greatly 125 ℃ ~ 135 ℃ stewing down steamings, also is easy to carry, and makes the stranger can have local authentic beef soup-stock easily.

The specific embodiment:

The present invention is described in further detail below in conjunction with embodiment.

Embodiment one:

A kind of Muslim beef soup-stock is made by the following weight proportion raw material: beef 450kg, ox bone 1200kg, refining butter 200kg.

A kind of Muslim beef soup-stock production technology, carry out as follows:

A, preliminary treatment: get beef, the ox bone wash clean of the well cutting of weight portion by prescription, scald with boiling water then and remove floating dust blood foam, remove fishy smell and impurity;

B, the stewing steaming: above-mentioned beef, ox bone are put into pressure cooker, add the water boil of 2 times in beef, ox bone gross weight, 125 ℃ ~ 135 ℃ stewing down filters meat soup in the reaction pot after steaming 3h;

C, concentrated: in reaction pot, add the refining butter of described weight portion, maintain the temperature at 100 ℃, concentrate 20 fens;

D, homogeneous: concentrate in the good gravy with the salt of soup-stock weight 14% in c step, maintain the temperature at 100 ℃, with the homogenizer homogeneous, make its emulsification exquisiteness;

E, check, can: after rare thick, the taste of sample survey, smell meet industry standard, be cooled to below 30 ℃ vacuum packaging.

Following table is the quality with the product of production technology production of the present invention:

Claims (3)

1. Muslim beef soup-stock, it is characterized in that: it is made by the following weight proportion raw material: beef 400-500 part, ox bone 1100-1300 part, refining butter 100-300 part.

2. a kind of Muslim beef soup-stock as claimed in claim 1 is characterized in that: described Muslim beef soup-stock is to be made by the following weight proportion raw material: 450 parts in beef, 1200 parts of ox bones, 200 parts in refining butter.

3. the production technology of a kind of Muslim beef soup-stock as claimed in claim 1 or 2 is characterized in that: this technology is to carry out as follows:

A, preliminary treatment: get beef, the ox bone wash clean of the well cutting of weight portion by prescription, scald with boiling water then and remove floating dust blood foam, remove fishy smell and impurity;

B, the stewing steaming: above-mentioned beef, ox bone are put into pressure cooker, add the water boil of at least 2 times in beef, ox bone gross weight, 125 ℃ ~ 135 ℃ stewing down filters meat soup in the reaction pot after steaming 2-3h;

C, concentrated: in reaction pot, add the refining butter of described weight portion, maintain the temperature at 100 ℃, concentrate the 20-30 branch;

D, homogeneous: concentrate in the good gravy with the salt of soup-stock weight 14% in c step, maintain the temperature at 100 ℃, with the homogenizer homogeneous, make its emulsification exquisiteness;

E, check, can: after rare thick, the taste of sample survey, smell meet industry standard, be cooled to below 30 ℃ vacuum packaging.