CN103478746A - Preparation technology of vacuum freeze-drying mutton offal assorted product and marmite product thereof - Google Patents
Preparation technology of vacuum freeze-drying mutton offal assorted product and marmite product thereof Download PDFInfo
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
-
- 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
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation technology of a vacuum freeze-drying mutton offal assorted product and a marmite product of the vacuum freeze-drying mutton offal assorted product. The mutton tongues, the livers, the kidneys, the tripe, the omasum, the unhairing bone-removal hoofs and vegetables serve as raw and auxiliary materials, precooking, cutting, taste permeating and pot-stewed recoction are carried out on mutton offal through a traditional technology, vacuum freeze-drying mutton offal is prepared through the modernization vacuum freeze-drying industrial technology, seasoning mutton soup is prepared through the technologies of filtering, seasoning, boiling, autoclaved sterilization and the like on the mutton offal soup, meanwhile, the vacuum freeze-drying vegetables assorted according to the certain proportion are matched, and the vacuum freeze-drying mutton offal assorted marmite product is prepared after the raw materials are assorted and packaged. The vacuum freeze-drying mutton offal assorted product has the advantages of being rich in flavor of mutton offal, fresh, tasty and nutritious in flavor of mutton offal soup, and crisp, tasty, simple, elegant and fragrant in vegetable. In addition, eating and carrying can be conveniently achieved, the retention time is long, requirements of different consumers can be met, the multipurpose utilization rate of mutton slaughtering by-product resources is improved, and the economical benefits are improved.
Description
Technical field
The present invention relates to the meat product processing technique field, is to utilize the raw materials such as sheep internal organs, a hoof, vegetables specifically, the vacuum freeze-drying sheep that traditional handicraft is combined with industrialization technology assorted preparation technology and the marmite product thereof of mixing.
Background technology
China is sheep raising big country, and the number of animals raised of sheep, the amount of delivering for sale, Mutton yield all rank first in the world.But the accessory substance of butchering in a large number produced is not fully utilized thereupon, most of sheep internal organs are by simply as the raw material of industry, feed etc., and it is applied to food industry, and particularly the proportion in instant food field is less.Therefore, by modernization industry technology, effectively these sheep accessory substances are applied to food industry, at utmost bring into play the edible and nutritive value of sheep accessory substance, have great significance to improving its utilization rate.
Sheep internal organs, a hoof contain abundant nutritional labeling, comprise protein, vitamin, collagen, essential amino acid, trace element etc., have the characteristics of high protein, low fat, low cholesterol " Senior Three is low ", are conducive to promote the effect of person health; And added Chinese herbal medicine and the mutton entrails soup of boiling have especially the nutriment kind comprehensively, the characteristics of tonic; Vegetables contain abundant vitamin, mineral matter and phytochemicals (as carotenoid, two propen compounds, methyl sulfide compound etc.), not only can meet the nutritional need of human body, and can effectively delay the interior free yl healthhazard.Therefore, adopt tradition and industrialization foods processing technique that above-mentioned food materials are made to instant, nutritious instant food, both can meet the demand of people to nutraceutical, can turn waste into wealth again, improve mutton and butcher the processing added value.
Aspect the assorted exploitation of sheep, the tradition marmite is that various raw-food materials are contained in chiltern or ceramic vessel, with edible after fiery heating and cooking, mutton entrails soup, vegetables etc. as the primary raw material of traditional marmite, are put into as auxiliary material mainly with mutton, various sheep assorted (as head, liver, the heart, lung, kidney, intestines, a hoof etc.) in the NORTHWEST CHINA area simultaneously.There is following defect in this traditional marmite cooking method: the 1. main ingredient inadequate science of arranging in pairs or groups, and nutrition is unbalanced, and local flavor is single; 2. carry inconvenience; 3. the shelf-life short, can not long preservation; 4. mostly be the individual workship's cooking, without unified standard, quality is unstable.
Aspect processing technology, the tradition marmite is that raw-food material is mixed, carry out simple heating and cooking after adding flavoring, at the bottom of production efficiency, high, the big energy-consuming of heating-up temperature, to container material, require high, in high-temperature heating process, thermal sensitivity nutriment, flavor substance loss are seriously, shelf-life is short, not Portable belt.Vacuum freeze drying food has color and the nutritional labeling that can retain FF, and good instant capacity and rehydration are arranged, and the advantage such as is easy to store and transport, carry.After sheep after the seasoning shortening is assorted, vegetables carry out vacuum freeze drying, both can retain wherein nutritional labeling, natural colored, also can reach long preservation, edible and purpose easy to carry
.
Summary of the invention
The invention provides that a kind of to utilize sheep internal organs, the de-bone of depilation, hoof, vegetables be supplementary material, preparation have scientific formulation, nutritious, carry and the assorted assorted and marmite product of vacuum freeze-drying sheep of instant, long shelf-life.
For achieving the above object, the technical solution used in the present invention is:
A kind of vacuum freeze-drying sheep assorted preparation technology that mixes, it is characterized in that: take sheep internal organs, the de-bone hoof of depilation, vegetables is supplementary material, with traditional handicraft, sheep internal organs, the de-bone of depilation, hoof are precooked, after cut type, tasty halogen boil, adopted vacuum freeze-drying technique to be processed into the vacuum freeze-drying sheep assorted; And the mutton entrails soup after sheep internal organs, the de-bone of depilation, the tasty halogen of hoof are boiled makes the seasoning mutton entrails soup through filtrations, seasoning boiling, autoclaving technique, be equipped with the vacuum freeze-drying vegetables simultaneously and make the vacuum freeze-drying sheep and mix assorted.
Described vacuum freeze-drying sheep is assorted preparation technology comprise the following steps:
A. raw material is selected to arrange
B. sheep is assorted precooks
C. batching is stewed soup
Selection has the Chinese herbal medicine of health care, nourishing effects, forms the mutton entrails soup material formula, below selects one in two group of formula and gets final product;
Formula one: sheep is assorted by 1000 grams, joins Radix Angelicae Sinensis 10.0 ~ 15.0 grams, matrimony vine 10.0 ~ 15.0 grams, saline cistanche 10.0 ~ 15.0 grams, fresh ginger 10.0 ~ 15.0 grams, fennel seeds 3.0 ~ 6.0 grams, Chinese prickly ash 1.0 ~ 3.0 grams, tsaoko 0.5 ~ 1.5 gram, the root of Dahurain angelica 1.0 ~ 2.0 grams, kaempferia galamga 1.0 ~ 2.0 grams;
Formula two: sheep is assorted by 1000 grams, joins cynomorium songaricum 10.0 ~ 15.0 grams, Radix Codonopsis 10.0 ~ 15.0 grams, the Radix Astragali 10.0 ~ 15.0 grams, fresh ginger 10.0 ~ 15.0 grams, Chinese prickly ash 1.0 ~ 3.0 grams, spiceleaf 1.0 ~ 3.5 grams, the root of Dahurain angelica 1.0 ~ 2.0 grams, galingal 1.0 ~ 2.0 grams.
Condiment is bound up with gauze, get in step B the supernatant of the soup juice of precooking, put into flavor pack, infusion 30 ~ 50 minutes, shed and get final product when soup is savory;
D. halogen boils tasty
Respectively the assorted piece of the sheep of par-boiled is added in the soup of enduring in described step C, adding water maintains an equal level soup juice and flesh noodles, by assorted salt 15.0 ~ 25.0 grams, sugar 5.0 ~ 10.0 grams, monosodium glutamate 0.8 ~ 1.2 gram, onion parts 15.0 ~ 25.0 grams of adding of every 1000 gram sheep, slow fire boil 30 ~ 50 minutes tasty, the assorted piece of sheep is pulled out and is drained subsequently, at room temperature cooling; Mutton entrails soup is standby;
E. vacuum freeze drying
The assorted piece of sheep cooling in described step D, 36 ℃ of lower pre-freezes of ﹣ 18 ~ ﹣ 12 ~ 18 hours, vacuum 15 ~ 30 handkerchiefs, 75 ~ 85 ℃ of lower vacuum freeze dryings of temperature of heating plate 8 ~ 12 hours, is obtained to dry abundant, loose porous, the assorted piece of the uniform freeze-drying lamb of color and luster.
The preparation technology of described seasoning mutton entrails soup comprises the following steps:
A. prepare soup stock
Get the mutton entrails soup of described step D, remove by filter impurity, press following formulated soup stock:
Soup blend formula: mutton entrails soup is in 1000 grams, mutton flavor 1.0 ~ 2.0 grams, starch 4.0 ~ 8.0 grams, carragheen 0.2 ~ 0.3 gram, xanthans 0.1 ~ 0.3 gram, ethyl maltol 0.1 ~ 0.3 gram.
B. boiling soup stock
Add soup stock in mutton entrails soup, mix, slow fire boiling 30 ~ 60 minutes, be cooled to room temperature, and elimination condiment residue makes that soup juice is limpid, color and luster is yellowish, the mutton entrails soup of tonic.
The proportioning of described vacuum freeze-drying vegetables is:
A. freeze-drying yam slice 1.0 ~ 3.0 grams, spring onion fourth 1.0 ~ 2.0 grams, sliced mushroom 2.0 ~ 3.0 grams, spinach 2.0 ~ 4.0 grams, caraway 1.0 ~ 2.0 grams, large bean sprouts 1.0 ~ 2.0 grams, bean vermicelli 2.0 ~ 4.0 grams; Or
B. freeze-drying ternip sheet 1.0 ~ 3.0 grams, garlic bolt fourth 1.0 ~ 2.0 grams, bean curd slice 2.0 ~ 3.0 grams, asparagus 2.0 ~ 5.0 grams, Shredded kelp 2.0 ~ 3.0 grams, bean vermicelli 2.0 ~ 4.0 grams.
The assorted assorted preparation technology's of a kind of vacuum freeze-drying sheep marmite product, be packaged as by Yangshe's 5.0 ~ 10.0 grams, liver 15.0 ~ 20.0 grams, kidney 5.0 ~ 10.0 grams, tripe 10.0 ~ 15.0 grams, blinds 5.0 ~ 10.0 grams, de-bone 10.0 ~ 20.0 grams of depilation, de-bone hoof 10.0 ~ 15.0 grams of depilation that the vacuum freeze-drying sheep is assorted wraps by the vacuum freeze-drying sheep is assorted; The seasoning mutton entrails soup is packaged into to seasoning mutton entrails soup bag autoclaving; The vacuum freeze-drying vegetables are combined in proportion, be packaged into vacuum freeze-drying vegetables bag; The three is placed in the disposable food packing bowl and packs and obtain the assorted seafood & meat clay pot of vacuum freeze-drying sheep.
It is supplementary material that sheep internal organs, the de-bone of depilation, hoof, vegetables are take in the present invention, will be rich in the sheep internal organs of protein, containing the vegetables of vitamin, mineral matter, is arranged in pairs or groups and processes, and makes various composition complementations, and goods nutrition is more comprehensive; The processing mode that adopts Vacuum Freezing & Drying Technology to combine with traditional handicraft, make goods retain to greatest extent original color and nutritional labeling, reached especially purpose edible and easy to carry, long shelf-life.The characteristics such as that the assorted seafood & meat clay pot of the vacuum freeze-drying sheep that processing technology provided by the invention is produced has is nutritious, unique flavor, product novelty, eating method is easy, can meet different consumer demands, and promote the comprehensive utilization of sheep accessory substance resource, improve the For Sheep economic benefit.
The specific embodiment
A kind of vacuum freeze-drying sheep assorted preparation technology that mixes, it is characterized in that: take sheep internal organs, the de-bone hoof of depilation, vegetables is supplementary material, with traditional handicraft, sheep internal organs, the de-bone of depilation, hoof are precooked, after cut type, tasty halogen boil, adopted vacuum freeze-drying technique to be processed into the vacuum freeze-drying sheep assorted; And the mutton entrails soup after sheep internal organs, the de-bone of depilation, the tasty halogen of hoof are boiled makes the seasoning mutton entrails soup through filtrations, seasoning boiling, autoclaving technique, be equipped with the vacuum freeze-drying vegetables simultaneously and make the vacuum freeze-drying sheep and mix assorted.Specific as follows:
embodiment 1:
1. the assorted making of vacuum freeze-drying sheep:
A. raw material is selected to arrange
Select the qualified sheep of quarantine assorted, the head, the hoof that comprise Yangshe, liver, kidney, tripe, blinds, depilation, use respectively 0.05% dietary alkali water soaking 0.5 hour, with clear water, soak 2 hours again, water is changed 2 ~ 3 times in centre, remove residual blood, peculiar smell and impurity, divest internal organs connective tissue and thick blood vessel, be cut into the bulk of thick 3 ~ 6 centimetres, long 5 ~ 10 centimetres;
B. sheep is assorted precooks
After head, the hoof sheep of stripping and slicing is assorted and depilation add clear water and boil, skim offscum, boil and boil 20 minutes, then pull out and drain, cooling; And take off the head of depilation, the bone of hoof, and according to the steps A stripping and slicing;
C. batching is stewed soup
Sheep is assorted by 1000 grams, Radix Angelicae Sinensis 10.0 grams, matrimony vine 10.0 grams, saline cistanche 10.0 grams, fresh ginger 10.0 grams, fennel seeds 3.0 grams, Chinese prickly ash 1.0 grams, tsaoko 0.5 gram, the root of Dahurain angelica 1.0 grams, kaempferia galamga 1.0 grams.Condiment is bound up with gauze, get in step B the supernatant of the soup juice of precooking, put into flavor pack, infusion 30 minutes, shed and get final product when soup is savory;
D. halogen boils tasty
Respectively the assorted piece of the sheep of par-boiled is added in the soup of enduring in described step C, add water soup juice and flesh noodles maintained an equal level, by assorted salt 15.0 grams, sugared 5.0 grams, monosodium glutamate 0.8 gram, onion parts 15.0 grams of adding of every 1000 gram sheep, slow fire boil 30 minutes tasty, the assorted piece of sheep is pulled out and is drained subsequently, at room temperature cooling; Mutton entrails soup is standby;
E. vacuum freeze drying
The assorted piece of sheep cooling in described step D, 18 ℃ of lower pre-freezes of ﹣ 12 hours, vacuum 15 handkerchiefs, 75 ℃ of lower vacuum freeze dryings of temperature of heating plate 8 hours, is obtained to dry abundant, loose porous, the assorted piece of the uniform freeze-drying lamb of color and luster.
2. the making of seasoning mutton entrails soup
A. prepare soup stock
Get the mutton entrails soup in described step D, remove by filter impurity, press following formulated soup stock:
Soup blend formula: mutton entrails soup is in 1000 grams, mutton flavor 1.0 grams, starch 4.0 grams, carragheen 0.2 gram, xanthans 0.1 gram, ethyl maltol 0.1 gram.
B. boiling soup stock
Add soup stock in mutton entrails soup, mix, slow fire boiling 30 minutes, be cooled to room temperature, and elimination condiment residue makes that soup juice is limpid, color and luster is yellowish, the seasoning mutton entrails soup of tonic.
3. the proportioning of vacuum freeze-drying vegetables is:
Freeze-drying yam slice 1.0 grams, spring onion fourth 1.0 grams, sliced mushroom 2.0 grams, spinach 2.0 grams, caraway 1.0 grams, large bean sprouts 1.0 grams, bean vermicelli 2.0 grams.
The assorted assorted preparation technology's of a kind of vacuum freeze-drying sheep marmite product:
A. the making of the assorted bag of vacuum freeze-drying sheep
In every bag of assorted bag of sheep, the assorted piece proportioning of freeze-drying lamb is: Yangshe's 5.0 grams, liver 15.0 grams, kidney 5.0 grams, tripe 10.0 grams, blinds 5.0 grams, de-bone 10.0 grams of depilation, de-bone hoof 10.0 grams of depilation; Mix in the polybag of packing into, heat sealing, specification is 60 g/bags.
B. the making of seasoning mutton entrails soup bag
The seasoning mutton entrails soup is filled into to plastic packaging bag, heat sealing, specification is 30 g/bags, is placed in the autoclaving still, 121 ℃ of lower sterilizings 5 minutes, takes out cooling.
C. vacuum freeze-drying vegetables bag
Freeze-drying yam slice 1.0 grams, spring onion fourth 1.0 grams, sliced mushroom 2.0 grams, spinach 2.0 grams, caraway 1.0 grams, large bean sprouts 1.0 grams, bean vermicelli 2.0 grams are mixed in the plastic packaging bag of packing into, heat sealing, specification is 10 g/bags.
The assorted bag of described vacuum freeze-drying sheep, seasoning mutton entrails soup bag, vacuum freeze-drying vegetables bag three are placed in to the disposable food packing bowl of 300 milliliters of volumes, and are equipped with disposable table fork and soup ladle, with seal cover, seal and get final product.
The product quality testing result:
Outward appearance: the assorted thin bulk that is called the surface porosity porous of freeze-drying lamb; Mutton entrails soup be evenly, the flow-like of thickness slightly; The slightly shrinkage of freeze-dried vegetable surface, but all kept original shape;
Color and luster: freeze-drying lamb is mixed as Natural color, and mutton entrails soup is faint yellow; Freeze-dried vegetable is Natural color;
Grow smell: sheep is assorted bright aromatic strongly fragrant, the simple and elegant delicate fragrance of vegetables, and soup juice deliciousness, aftertaste is dense;
Mouthfeel: chewiness is good, and the soft property of existing Yangshe, liver, kidney, blinds has again the pliability of sheep tripe, and vegetables are fresh and crisp, and the mutton entrails soup exquisiteness is smooth;
Moisture: it is 2.9% that the vacuum freeze-drying sheep is mixed, and vegetables are 3.1%;
Sanitary index: 1554/gram of total plate count, coliform 7/100 grams, pathogenic bacteria do not detect.
embodiment 2:
1. the assorted making of vacuum freeze-drying sheep:
A. raw material is selected to arrange
Select the qualified sheep of quarantine assorted, the head, the hoof that comprise Yangshe, liver, kidney, tripe, blinds, depilation, use respectively 0.15% dietary alkali water soaking 1.5 hours, with clear water, soak 4 hours again, water is changed 2 ~ 3 times in centre, remove residual blood, peculiar smell and impurity, divest internal organs connective tissue and thick blood vessel, be cut into the bulk of thick 3 ~ 6 centimetres, long 5 ~ 10 centimetres;
B. sheep is assorted precooks
After head, the hoof sheep of stripping and slicing is assorted and depilation add clear water and boil, skim offscum, boil and boil 40 minutes, then pull out and drain, cooling; And take off the head of depilation, the bone of hoof, and according to the steps A stripping and slicing;
C. batching is stewed soup
Sheep is assorted by 1000 grams, joins cynomorium songaricum 15.0 grams, Radix Codonopsis 15.0 grams, the Radix Astragali 15.0 grams, fresh ginger 15.0 grams, Chinese prickly ash 3.0 grams, spiceleaf 3.5 grams, the root of Dahurain angelica 2.0 grams, galingal 2.0 grams.Condiment is bound up with gauze, get in step B the supernatant of the soup juice of precooking, put into flavor pack, infusion 50 minutes, shed and get final product when soup is savory;
D. halogen boils tasty
Respectively the assorted piece of the sheep of par-boiled is added in the soup of enduring in described step C, add water soup juice and flesh noodles maintained an equal level, by assorted salt 25.0 grams, sugared 10.0 grams, monosodium glutamate 1.2 grams, onion parts 25.0 grams of adding of every 1000 gram sheep, slow fire boil 50 minutes tasty, the assorted piece of sheep is pulled out and is drained subsequently, at room temperature cooling; Mutton entrails soup is standby;
E. vacuum freeze drying
The assorted piece of sheep cooling in described step D, 36 ℃ of lower pre-freezes 18 hours, vacuum 30 handkerchiefs, 85 ℃ of lower vacuum freeze dryings of temperature of heating plate 12 hours, is obtained to dry abundant, loose porous, the assorted piece of the uniform freeze-drying lamb of color and luster.
2. the making of seasoning mutton entrails soup
A. prepare soup stock
Get the mutton entrails soup of described step D, remove by filter impurity, press following formulated soup stock:
Soup blend formula: mutton entrails soup is in 1000 grams, mutton flavor 2.0 grams, starch 8.0 grams, carragheen 0.3 gram, xanthans 0.3 gram, ethyl maltol 0.3 gram.
B. boiling soup stock
Add soup stock in mutton entrails soup, mix, slow fire boiling 60 minutes, be cooled to room temperature, and elimination condiment residue makes that soup juice is limpid, color and luster is yellowish, the seasoning mutton entrails soup of tonic.
3. the proportioning of vacuum freeze-drying vegetables is:
Freeze-drying ternip sheet 3.0 grams, garlic bolt fourth 2.0 grams, bean curd slice 3.0 grams, asparagus 5.0 grams, Shredded kelp 3.0 grams, bean vermicelli 4.0 grams.
The assorted assorted preparation technology's of a kind of vacuum freeze-drying sheep marmite product, its
A. the vacuum freeze-drying sheep is assorted wraps
In every bag of assorted bag of sheep, the assorted piece proportioning of freeze-drying lamb is: Yangshe's 10.0 grams, liver 20.0 grams, kidney 10.0 grams, tripe 15.0 grams, blinds 10.0 grams, de-bone 20.0 grams of depilation, de-bone hoof 15.0 grams of depilation; Mix in the polybag of packing into, heat sealing, specification is 100 g/bags.
B. seasoning mutton entrails soup bag
The seasoning mutton entrails soup is filled into to plastic packaging bag, heat sealing, specification is 50 g/bags, is placed in the autoclaving still, 121 ℃ of lower sterilizings 10 minutes, takes out cooling.
C. vacuum freeze-drying vegetables bag
Freeze-drying ternip sheet 3.0 grams, garlic bolt fourth 2.0 grams, bean curd slice 3.0 grams, asparagus 5.0 grams, Shredded kelp 3.0 grams, bean vermicelli 4.0 grams are mixed in the plastic packaging bag of packing into, heat sealing, specification is 20 g/bags.
The assorted bag of described vacuum freeze-drying sheep, seasoning mutton entrails soup bag, vacuum freeze-drying vegetables bag three are placed in to the disposable food packing bowl of 500 milliliters of volumes, and are equipped with disposable table fork and soup ladle, with seal cover, seal and get final product.
The product quality testing result:
Outward appearance: the assorted thin bulk that is called the surface porosity porous of freeze-drying lamb; Mutton entrails soup be evenly, the flow-like of thickness slightly; The slightly shrinkage of freeze-dried vegetable surface, but all kept original shape;
Color and luster: freeze-drying lamb is mixed as Natural color, and mutton entrails soup is faint yellow; Freeze-dried vegetable is Natural color;
Grow smell: sheep is assorted bright aromatic strongly fragrant, the simple and elegant delicate fragrance of vegetables, and soup juice deliciousness, aftertaste is dense;
Mouthfeel: chewiness is good, and the soft property of existing Yangshe, liver, kidney, blinds has again the pliability of sheep tripe, and vegetables are fresh and crisp, and the mutton entrails soup exquisiteness is smooth;
Moisture: it is 2.1% that the vacuum freeze-drying sheep is mixed, and vegetables are 2.6%;
Sanitary index: 1368/gram of total plate count, coliform 9/100 grams, pathogenic bacteria do not detect.
embodiment 3:
1. the assorted making of vacuum freeze-drying sheep:
A. raw material is selected to arrange
Select the qualified sheep of quarantine assorted, the head, the hoof that comprise Yangshe, liver, kidney, tripe, blinds, depilation, use respectively 0.10% dietary alkali water soaking 1.0 hours, with clear water, soak 3 hours again, water is changed 2 ~ 3 times in centre, remove residual blood, peculiar smell and impurity, divest connective tissue and thick blood vessel, be cut into the bulk of thick 3 ~ 6 centimetres, long 5 ~ 10 centimetres;
B. sheep is assorted precooks
By the sheep of stripping and slicing assorted and and after head, the hoof of depilation add clear water and boil, skim offscum, boil and boil 30 minutes, then pull out and drain, cooling; The head that takes off and lose hair or feathers, the bone of hoof, and according to the steps A stripping and slicing;
C. batching is stewed soup
Sheep is assorted by 1000 grams, joins Radix Angelicae Sinensis 12.5 grams, matrimony vine 12.5 grams, saline cistanche 12.5 grams, fresh ginger 12.5 grams, fennel seeds 4.5 grams, Chinese prickly ash 2.0 grams, tsaoko 1.0 grams, the root of Dahurain angelica 1.5 grams, kaempferia galamga 1.5 grams.Condiment is bound up with gauze, get in step B the supernatant of the soup juice of precooking, put into flavor pack, infusion 40 minutes, shed and get final product when soup is savory;
D. halogen boils tasty
Respectively the assorted piece of the sheep of par-boiled is added in the soup of enduring in described step C, add water soup juice and flesh noodles maintained an equal level, by assorted salt 20.0 grams, sugared 7.5 grams, monosodium glutamate 1.0 grams, onion parts 20.0 grams of adding of every 1000 gram sheep, slow fire boil 40 minutes tasty, sheep is assorted subsequently pulls out and drains soon, at room temperature cooling; Mutton entrails soup is standby;
E. vacuum freeze drying
The assorted piece of sheep cooling in step D ,-27 ℃ of lower pre-freezes 15 hours, vacuum 25 handkerchiefs, 80 ℃ of lower vacuum freeze dryings of temperature of heating plate 10 hours, is obtained to dry abundant, loose porous, the assorted piece of the uniform freeze-drying lamb of color and luster.
2. the making of seasoning mutton entrails soup
A. prepare soup stock
Get the mutton entrails soup of described step D, remove by filter impurity, press following formulated soup stock:
Soup blend formula: mutton entrails soup is in 1000 grams, mutton flavor 1.5 grams, starch 6.0 grams, carragheen 0.25 gram, xanthans 0.2 gram, ethyl maltol 0.2 gram.
B. boiling soup stock
Add soup stock in mutton entrails soup, mix, slow fire boiling 45 minutes, be cooled to room temperature, and elimination condiment residue makes that soup juice is limpid, color and luster is yellowish, the seasoning mutton entrails soup of tonic.
3. the proportioning of vacuum freeze-drying vegetables bag is:
Freeze-drying yam slice 2.0 grams, spring onion fourth 1.5 grams, sliced mushroom 2.5 grams, spinach 3.0 grams, caraway 1.5 grams, large bean sprouts 1.5 grams, bean vermicelli 3.0 grams.
The assorted assorted preparation technology's of a kind of vacuum freeze-drying sheep marmite product, its
A. the vacuum freeze-drying sheep is assorted wraps
In every bag of assorted bag of vacuum freeze-drying sheep, the assorted piece proportioning of freeze-drying lamb is: Yangshe's 7.5 grams, liver 17.5 grams, kidney 7.5 grams, tripe 12.5 grams, blinds 7.5 grams, de-bone 15.0 grams of depilation, de-bone hoof 12.5 grams of depilation are mixed in the polybag of packing into, heat sealing, specification is 80 g/bags.
B. seasoning mutton entrails soup bag
The seasoning mutton entrails soup is filled into to plastic packaging bag, heat sealing, specification is 40 g/bags, is placed in the autoclaving still, 121 ℃ of lower sterilizings 8 minutes, takes out cooling.
C. vacuum freeze-drying vegetables bag
Freeze-drying yam slice 2.0 grams, spring onion fourth 1.5 grams, sliced mushroom 2.5 grams, spinach 3.0 grams, caraway 1.5 grams, large bean sprouts 1.5 grams, bean vermicelli 3.0 grams are mixed in the plastic packaging bag of packing into, heat sealing, specification is 15 g/bags.
The assorted bag of described vacuum freeze-drying sheep, seasoning mutton entrails soup bag, vacuum freeze-drying vegetables bag three are placed in to the disposable food packing bowl of 400 milliliters of volumes, and are equipped with disposable table fork and soup ladle, with seal cover, seal and get final product.
The product quality testing result:
Outward appearance: the assorted thin bulk that is called the surface porosity porous of freeze-drying lamb; Mutton entrails soup be evenly, the flow-like of thickness slightly; The slightly shrinkage of freeze-dried vegetable surface, but all kept original shape;
Color and luster: freeze-drying lamb is mixed as Natural color, and mutton entrails soup is faint yellow; Freeze-dried vegetable is Natural color;
Grow smell: sheep is assorted bright aromatic strongly fragrant, the simple and elegant delicate fragrance of vegetables, and soup juice deliciousness, aftertaste is dense;
Mouthfeel: chewiness is good, and the soft property of existing Yangshe, liver, kidney, blinds has again the pliability of sheep tripe, and vegetables are fresh and crisp, and the mutton entrails soup exquisiteness is smooth;
Moisture: it is 2.6% that the vacuum freeze-drying sheep is mixed, and vegetables are 3.0%;
Sanitary index: 1478/gram of total plate count, coliform 10/100 grams, pathogenic bacteria do not detect.
The storage practice of described marmite product: be placed under room temperature and preserve, 1 year shelf-life;
Eating method: after the packing bowl lid is opened, respectively the assorted bag of sheep, mutton entrails soup seasoning bag and vegetables bag are torn, content is placed in to packing bowl or special container, add certain amount of boiling water to add a cover boiling in a covered pot over a slow fire or boil heat is edible in 3 ~ 5 minutes.
Claims (5)
1. the assorted assorted preparation technology of a vacuum freeze-drying sheep, it is characterized in that: take sheep internal organs, the de-bone of depilation, hoof, vegetables is supplementary material, with traditional handicraft, sheep internal organs, the de-bone of depilation, hoof are precooked, after cut type, tasty halogen boil, adopted vacuum freeze-drying technique to be processed into the vacuum freeze-drying sheep assorted; And the mutton entrails soup after sheep internal organs, the de-bone of depilation, the tasty halogen of hoof are boiled makes the seasoning mutton entrails soup through filtrations, seasoning boiling, autoclaving technique, be equipped with the vacuum freeze-drying vegetables simultaneously and make the vacuum freeze-drying sheep and mix assorted.
2. the assorted assorted preparation technology of a kind of vacuum freeze-drying sheep according to claim 1 is characterized in that the assorted preparation technology of described vacuum freeze-drying sheep comprises the following steps:
A. raw material is selected to arrange
B. sheep is assorted precooks
C. batching is stewed soup
Selection has the Chinese herbal medicine of health care, nourishing effects, forms the mutton entrails soup material formula, below selects one in two group of formula and gets final product;
Formula one: sheep is assorted by 1000 grams, joins Radix Angelicae Sinensis 10.0 ~ 15.0 grams, matrimony vine 10.0 ~ 15.0 grams, saline cistanche 10.0 ~ 15.0 grams, fresh ginger 10.0 ~ 15.0 grams, fennel seeds 3.0 ~ 6.0 grams, Chinese prickly ash 1.0 ~ 3.0 grams, tsaoko 0.5 ~ 1.5 gram, the root of Dahurain angelica 1.0 ~ 2.0 grams, kaempferia galamga 1.0 ~ 2.0 grams;
Formula two: sheep is assorted by 1000 grams, joins cynomorium songaricum 10.0 ~ 15.0 grams, Radix Codonopsis 10.0 ~ 15.0 grams, the Radix Astragali 10.0 ~ 15.0 grams, fresh ginger 10.0 ~ 15.0 grams, Chinese prickly ash 1.0 ~ 3.0 grams, spiceleaf 1.0 ~ 3.5 grams, the root of Dahurain angelica 1.0 ~ 2.0 grams, galingal 1.0 ~ 2.0 grams;
Condiment is bound up with gauze, get in step B the supernatant of the soup juice of precooking, put into flavor pack, infusion 30 ~ 50 minutes, shed and get final product when soup is savory;
D. halogen boils tasty
Respectively the assorted piece of the sheep of par-boiled is added in the soup of enduring in described step C, adding water maintains an equal level soup juice and flesh noodles, by assorted salt 15.0 ~ 25.0 grams, sugar 5.0 ~ 10.0 grams, monosodium glutamate 0.8 ~ 1.2 gram, onion parts 15.0 ~ 25.0 grams of adding of every 1000 gram sheep, slow fire boil 30 ~ 50 minutes tasty, the assorted piece of sheep is pulled out and is drained subsequently, at room temperature cooling; Mutton entrails soup is standby;
E. vacuum freeze drying
The assorted piece of sheep cooling in described step D, 36 ℃ of lower pre-freezes of ﹣ 18 ~ ﹣ 12 ~ 18 hours, vacuum 15 ~ 30 handkerchiefs, 75 ~ 85 ℃ of lower vacuum freeze dryings of temperature of heating plate 8 ~ 12 hours, is obtained to dry abundant, loose porous, the assorted piece of the uniform freeze-drying lamb of color and luster.
3. the assorted assorted preparation technology of a kind of vacuum freeze-drying sheep according to claim 2 is characterized in that the preparation technology of described seasoning mutton entrails soup comprises the following steps:
A. prepare soup stock
Get the mutton entrails soup of described step D, remove by filter impurity, press following formulated soup stock:
Soup blend formula: mutton entrails soup is in 1000 grams, mutton flavor 1.0 ~ 2.0 grams, starch 4.0 ~ 8.0 grams, carragheen 0.2 ~ 0.3 gram, xanthans 0.1 ~ 0.3 gram, ethyl maltol 0.1 ~ 0.3 gram;
B. boiling soup stock
Add soup stock in mutton entrails soup, mix, slow fire boiling 30 ~ 60 minutes, be cooled to room temperature, and elimination condiment residue makes that soup juice is limpid, color and luster is yellowish, the mutton entrails soup of tonic.
4. the assorted assorted preparation technology of a kind of vacuum freeze-drying sheep according to claim 1 is characterized in that the proportioning of described vacuum freeze-drying vegetables is:
A. freeze-drying yam slice 1.0 ~ 3.0 grams, spring onion fourth 1.0 ~ 2.0 grams, sliced mushroom 2.0 ~ 3.0 grams, spinach 2.0 ~ 4.0 grams, caraway 1.0 ~ 2.0 grams, large bean sprouts 1.0 ~ 2.0 grams, bean vermicelli 2.0 ~ 4.0 grams; Or
B. freeze-drying ternip sheet 1.0 ~ 3.0 grams, garlic bolt fourth 1.0 ~ 2.0 grams, bean curd slice 2.0 ~ 3.0 grams, asparagus 2.0 ~ 5.0 grams, Shredded kelp 2.0 ~ 3.0 grams, bean vermicelli 2.0 ~ 4.0 grams.
5. the assorted assorted preparation technology's of a vacuum freeze-drying sheep marmite product is characterized in that: be packaged as by Yangshe's 5.0 ~ 10.0 grams, liver 15.0 ~ 20.0 grams, kidney 5.0 ~ 10.0 grams, tripe 10.0 ~ 15.0 grams, blinds 5.0 ~ 10.0 grams, de-bone 10.0 ~ 20.0 grams of depilation, de-bone hoof 10.0 ~ 15.0 grams of depilation that the vacuum freeze-drying sheep is assorted wraps by the vacuum freeze-drying sheep is assorted; The seasoning mutton entrails soup is packaged into to seasoning mutton entrails soup bag autoclaving; The vacuum freeze-drying vegetables are combined in proportion, be packaged into vacuum freeze-drying vegetables bag; The three is placed in the disposable food packing bowl and packs and obtain the assorted seafood & meat clay pot of vacuum freeze-drying sheep.
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| CN104095029A (en) * | 2014-07-10 | 2014-10-15 | 青岛大学 | Vacuum frozen and dried mulberry product and preparation technology thereof |
| CN104886622A (en) * | 2015-06-16 | 2015-09-09 | 中国农业科学院农产品加工研究所 | Selenium-rich lamb tripe powder and processing method thereof |
| CN106333256A (en) * | 2016-08-30 | 2017-01-18 | 周越 | Ice-brick mutton and preparation method thereof |
| CN106690083A (en) * | 2016-12-09 | 2017-05-24 | 刘彩英 | Preparation technology of mutton auxiliary material in fast foods |
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