CN102113688A - Muslim mutton soup stock and production process thereof - Google Patents
Muslim mutton soup stock and production process thereof Download PDFInfo
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- CN102113688A CN102113688A CN2010105742813A CN201010574281A CN102113688A CN 102113688 A CN102113688 A CN 102113688A CN 2010105742813 A CN2010105742813 A CN 2010105742813A CN 201010574281 A CN201010574281 A CN 201010574281A CN 102113688 A CN102113688 A CN 102113688A
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Abstract
The invention provides a Muslim mutton soup stock and a production process thereof. The Muslim mutton soup stock is prepared from the following raw materials in parts by weight: 600 parts of mutton, 1,200 parts of sheep bones, 250 parts of refined mutton tallow, spices, and table salt, wherein the spices contain pricklyash peel, star aniseed, cassia bark, fennel and powdered pepper in a ratio of 3:2:2:2:1. The production process comprises the following steps: (A), processing raw materials: cleaning cut mutton and sheep bones with clean water, placing into a stew pan, and blanching for 2 min; (B), stewing and steaming: placing the processed raw materials into a pressure cooker, adding twice of water, steaming for 3 h, filtering, and placing into a reaction pot; (C), concentrating: adding refined mutton tallow and spices into the reaction pot, and concentrating under normal pressure; (D), homogenizing: adding table salt into the concentrated and conditioned meet juice, and homogenizing with a homogenizer twice; (E), testing; and (F), filling to obtain finished product. The Muslim mutton soup stock produced from scientific formula by refined processing has special meat flavor, and contains proteins and various nutrients that are needed by a human body. The Muslim mutton soup stock has good color and taste, and is suitable for four seasons.
Description
Technical field:
The invention belongs to the halal food manufacture field, particularly a kind of Islamic mutton soup-stock and production technology thereof.
Background technology:
Mutton is one of main meat of China people, the mutton fine and tender taste, and delicious flavour contains abundant nutrition.Mutton flavor is sweet, warm in nature, goes into spleen, stomach, kidney, the heart channel of Hang-Shaoyin, is to be suitable for that nourish winter and the good merchantable brand of yang-tonifying.China's ancient medicine thinks that mutton is the good merchantable brand that helps Yuanyang, replenishing vital essence and blood, the treatment deficiency syndrome of the lung, benefit strain, warm middle stomach, is a kind of good temperature compensation tonic.According to one's analysis, every hectogram mutton contains protein 13.3 grams, fat 34.6 grams, and carbohydrate 0.7 gram, 11 milligrams of calcium, 129 milligrams in phosphorus, 2.0 milligrams of iron also contain vitamin B complex, vitamin A, nicotinic acid etc.
Mutton can be made into many kinds of unique flavors, the incomparable delicacies of sweet-smelling.The instant-boiled mutton, roasting, fried lamb shashlik, fried mutton slices with green scallion etc. are the ticbits of old and young all happinesses food.The help of mutton and therapeutic action are all very effective, and mutton is boiled, and eat meat and eat soup, and can treat man's general debility and impotence due to deficiency of the kidney etc., and have cold removing in the temperature, temperature compensation qi and blood, logical breast to control effects such as band; Along with growth in the living standard, people are more and more higher to the requirement of diet, and more and more higher to the taste requirement of mutton, traditional mutton goods do not satisfy the demand of people to cuisines, taste, nutrition far away yet; Mutton soup is the food, particularly winter liked of people especially, gets up morning and drink one bowl of reeky mutton soup, and darg all is energetic; The processing of mutton soup for a long time generally is to boil on a small scale with traditional handicraft to form, normally make with animal glue and grease extract, be equipped with five spices again and boil and form as main component by using long-time heating under condition of normal pressure such as normal pressure pot to handle mutton, sheep bone.The mutton goods of Tui Chuing are still and continue to use traditional production method in the market, adopt traditional handicraft, during operating cost, random big, taste is unstable, particularly in the process of processing, the smell of mutton of mutton is very big, not too smelling good influences appetite of people, so that most of people are difficult to conveniently have authentic mutton soup-stock.
Summary of the invention:
In sum, in order to overcome the deficiency of prior art problem, the invention provides a kind of Islamic mutton soup-stock and production technology thereof, the present invention is a raw material with mutton, sheep bone, prepared suet, spice and salt mainly, through the substance meat essence (soup-stock) that the scientific formula retrofit forms, this product removes special meat fragrance, also contains the protein and the various nutrition of needed by human body, be pleasant to the eye and taste, suitable for four seasons.
For achieving the above object, the technical solution used in the present invention is:
A kind of Islamic mutton soup-stock is formulated by the raw material of following weight portion: 500～700 parts in mutton, 1000～1400 parts in sheep bone, 200～3000 parts of prepared suets.
Further, described a kind of Islamic mutton soup-stock is formulated by the raw material of following weight portion: 600 parts in mutton, 1200 parts in sheep bone, 250 parts of prepared suets.
A kind of production technology of Islamic mutton soup-stock is:
A, raw material handle: mutton and the sheep bone of getting the well cutting of weight portion by prescription are rinsed well with clear water earlier, will clean up mutton then, the sheep bone is put into saucepan, scalds 2 minutes with boiling water, scald and remove floating dust blood foam, to remove fishy smell and impurity;
B, the stewing steaming: the raw material of handling well is put into pressure cooker, and the pressure≤0.2Mpa of pressure cooker after the water heating that adds 2 times of material quantities is again boiled, boiled 3 hours again, and temperature is 125 ℃～135 ℃, meat soup is leached put into reaction pot then;
C, concentrated: behind the spice of the prepared suet of the described weight portion of adding and soup-stock weight 10 ‰, the gravy normal pressure in the reaction pot is concentrated in reaction pot, maintain the temperature at 100 ℃, the time is 20 minutes;
D, homogeneous: concentrate, adjust in the gravy with the edible salt of soup-stock weight 14% in C step, carry out twice homogeneous repeatedly with homogenizer then, temperature remains on 100 ℃, thereby reaches emulsification, fine and smooth effect;
E, check: check rare thick, taste, smell and sample whether to meet national standard, industry standard and company standard;
F, can: when temperature drops to below 30 ℃, carry out vacuum packaging.
Further, the ratio of Chinese prickly ash, anise, cassia bark, fennel, pepper powder is 3:2:2:2:1 in the described spice.
Good effect of the present invention is:
1, the present invention is a raw material with mutton, sheep bone, prepared suet, spice and salt mainly, the substance meat essence (soup-stock) that forms through the scientific formula retrofit; This product removes special meat fragrance, also contains the protein and the various nutritious vitamin of needed by human body, is pleasant to the eye and taste, suitable for four seasons.
2, the mutton soup-stock look of the present invention's production is dense in vain, and mouthfeel is strong, has the exclusive taste of mutton soup-stock, and free from admixture does not have other peculiar smell, does not add any anticorrisive agent.
3, the mutton soup-stock of the present invention's production has tonifying Qi enriching yin, warm middle qi-restoratives, the strong power of appetizing, is called as the warm tonic of the positive beneficial vim and vigour of complement in Compendium of Material Medica; No matter be winter or summer, people are in time more eats mutton, drink the mutton soup gas that can dry, cold, the warm heart stomach of going to a winter resort more.
4, the mutton soup-stock of the present invention's production can be used for the restaurant and also can be used for the house, and instant is time saving and energy saving; The ratio of mutton soup-stock and water is 1:10 when edible, adds other caraway, chive, eats at any time and can drink appetizing mutton soup, often drinks mutton soup and can improve fitness, improves anti-disease ability
The specific embodiment:
The present invention is described in further detail below in conjunction with embodiment.
Embodiment 1
A kind of batching of Islamic mutton soup-stock is: 600 kilograms in mutton, 1200 kilograms in sheep bone, 250 kilograms of prepared suets
A kind of production technology of Islamic mutton soup-stock is:
A, raw material handle: 600 kilograms in mutton and 1200 kilograms of elder generations of sheep bone of getting the well cutting of weight portion by prescription rinse well with clear water, will clean up mutton then, the sheep bone is put into saucepan, scalds 2 minutes with boiling water, scald and remove floating dust blood foam, to remove fishy smell and impurity;
B, the stewing steaming: the raw material of handling well is put into pressure cooker, and the pressure≤0.2Mpa of pressure cooker after the water heating that adds 2 times of material quantities is again boiled, boiled 3 hours again, and temperature is 125 ℃～135 ℃, meat soup is leached put into reaction pot then;
C, concentrated: after in reaction pot, adding the spice of 250 kilograms of prepared suets and soup-stock weight 10 ‰, gravy normal pressure in the reaction pot is concentrated, maintain the temperature at 100 ℃, the time is 20 minutes, and the ratio of Chinese prickly ash, anise, cassia bark, fennel, pepper powder is 3:2:2:2:1 in the spice;
D, homogeneous: concentrate, adjust the edible salt that adds soup-stock weight 14% in the gravy in the C step, carry out twice homogeneous repeatedly with homogenizer then, temperature remains on 100 ℃, thereby reaches emulsification, fine and smooth effect;
E, check: check rare thick, taste, smell and sample whether to meet national standard, industry standard and company standard;
F, can: when temperature drops to below 30 ℃, carry out vacuum packaging, weight per package or 20 kilograms/or 10 kilograms/or 5 kilograms/or 1 kilogram.
Be quality shown in the following table with the product of production technology of the present invention production:
Claims (4)
1. Islamic mutton soup-stock, it is characterized in that: it is formulated by the raw material of following weight portion: 500～700 parts in mutton, 1000～1400 parts in sheep bone, 200～3000 parts of prepared suets.
2. must ask 1 described a kind of Islamic mutton soup-stock according to power, it is characterized in that: described Islamic mutton soup-stock is formulated by the raw material of following weight portion: 600 parts in mutton, 1200 parts in sheep bone, 250 parts of prepared suets.
3. the production technology of a kind of Islamic mutton soup-stock according to claim 1 and 2 is characterized in that: this technology comprises the steps:
A, raw material handle: mutton and the sheep bone of getting the well cutting of weight portion by prescription are rinsed well with clear water earlier, will clean up mutton then, the sheep bone is put into saucepan, scalds 2 minutes with boiling water, scald and remove floating dust blood foam, to remove fishy smell and impurity;
B, the stewing steaming: the raw material of handling well is put into pressure cooker, and the pressure≤0.2Mpa of pressure cooker after the water heating that adds 2 times of material quantities is again boiled, boiled 3 hours again, and temperature is 125 ℃～135 ℃, meat soup is leached put into reaction pot then;
C, concentrated: behind the spice of the prepared suet of the described weight portion of adding and soup-stock weight 10 ‰, the gravy normal pressure in the reaction pot is concentrated in reaction pot, maintain the temperature at 100 ℃, the time is 20 minutes;
D, homogeneous: concentrate, adjust the edible salt that adds described soup-stock weight portion 14% in the gravy in the C step, carry out twice homogeneous repeatedly with homogenizer then, temperature remains on 100 ℃, thereby reaches emulsification, fine and smooth effect;
E, check: check rare thick, taste, smell and sample whether to meet national standard, industry standard and company standard;
F, can: when temperature drops to below 30 ℃, carry out vacuum packaging, 20 kilograms of weight per packages or be 10 kilograms or be 5 kilograms or be 1 kilogram.
4. the production technology of a kind of Islamic mutton soup-stock according to claim 3 is characterized in that: the ratio of Chinese prickly ash, anise, cassia bark, fennel, pepper powder is 3:2:2:2:1 in the described spice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2010105742813A CN102113688A (en) | 2010-12-06 | 2010-12-06 | Muslim mutton soup stock and production process thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010105742813A CN102113688A (en) | 2010-12-06 | 2010-12-06 | Muslim mutton soup stock and production process thereof |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103190594A (en) * | 2013-03-29 | 2013-07-10 | 济南大学 | Composite spicy flavoring agent and method for preparing flavor mutton soup |
| CN103766991A (en) * | 2014-01-17 | 2014-05-07 | 刘杰 | Method for making mutton soup |
| CN104305384A (en) * | 2014-09-25 | 2015-01-28 | 徐晟伟 | Special soup for meal cooking |
| CN104489794A (en) * | 2014-12-16 | 2015-04-08 | 叶县伊帆清真食品有限公司 | Preparation method of bovine bone extract soup |
| CN104522763A (en) * | 2014-12-16 | 2015-04-22 | 叶县伊帆清真食品有限公司 | Preparation process of sheep bone paste soup |
| CN104886674A (en) * | 2015-06-17 | 2015-09-09 | 冯星星 | Preparation method of instant mutton soup |
| CN105029458A (en) * | 2015-07-06 | 2015-11-11 | 刘小发 | Northern Shaanxi flavor mutton product and making method thereof |
| CN106136062A (en) * | 2016-06-29 | 2016-11-23 | 赵小雷 | A kind of paste soup mutton face |
| CN107149098A (en) * | 2016-03-06 | 2017-09-12 | 李庆延 | One kind is tonified the kidney and support yang mutton herbal cuisine |
| CN108902861A (en) * | 2018-09-14 | 2018-11-30 | 北京港龙华佳食品有限公司 | A kind of original flavor thick soup and preparation method thereof |
| 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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|---|---|---|---|---|
| CN1240612A (en) * | 1999-07-02 | 2000-01-12 | 张世河 | Concentrated instant mutton stock and its preparing process |
| CN1703982A (en) * | 2004-05-28 | 2005-12-07 | 吕鹏 | Shan county mutton soup and its industrial production method |
| CN1826982A (en) * | 2006-04-13 | 2006-09-06 | 王连奎 | Edible and portable nutritious health-caring mutton soup |
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2010
- 2010-12-06 CN CN2010105742813A patent/CN102113688A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1240612A (en) * | 1999-07-02 | 2000-01-12 | 张世河 | Concentrated instant mutton stock and its preparing process |
| CN1703982A (en) * | 2004-05-28 | 2005-12-07 | 吕鹏 | Shan county mutton soup and its industrial production method |
| CN1826982A (en) * | 2006-04-13 | 2006-09-06 | 王连奎 | Edible and portable nutritious health-caring mutton soup |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103190594A (en) * | 2013-03-29 | 2013-07-10 | 济南大学 | Composite spicy flavoring agent and method for preparing flavor mutton soup |
| CN103766991A (en) * | 2014-01-17 | 2014-05-07 | 刘杰 | Method for making mutton soup |
| CN104305384A (en) * | 2014-09-25 | 2015-01-28 | 徐晟伟 | Special soup for meal cooking |
| CN104489794A (en) * | 2014-12-16 | 2015-04-08 | 叶县伊帆清真食品有限公司 | Preparation method of bovine bone extract soup |
| CN104522763A (en) * | 2014-12-16 | 2015-04-22 | 叶县伊帆清真食品有限公司 | Preparation process of sheep bone paste soup |
| CN104886674A (en) * | 2015-06-17 | 2015-09-09 | 冯星星 | Preparation method of instant mutton soup |
| CN105029458A (en) * | 2015-07-06 | 2015-11-11 | 刘小发 | Northern Shaanxi flavor mutton product and making method thereof |
| CN107149098A (en) * | 2016-03-06 | 2017-09-12 | 李庆延 | One kind is tonified the kidney and support yang mutton herbal cuisine |
| CN106136062A (en) * | 2016-06-29 | 2016-11-23 | 赵小雷 | A kind of paste soup mutton face |
| CN108902861A (en) * | 2018-09-14 | 2018-11-30 | 北京港龙华佳食品有限公司 | A kind of original flavor thick soup and preparation method thereof |
| 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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Application publication date: 20110706 |