CN103478746B - 一种真空冻干羊杂什锦的制备工艺及其砂锅产品 - Google Patents
一种真空冻干羊杂什锦的制备工艺及其砂锅产品 Download PDFInfo
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Abstract
本发明公开了一种真空冻干羊杂什锦及其砂锅制品的加工工艺,以羊舌、肝、肾、肚、百叶、脱毛脱骨头蹄和蔬菜为原辅料,以传统工艺对羊杂进行预煮、切型、入味卤煮后,采用真空冷冻干燥的现代化工业技术加工成真空冻干羊杂,并将羊杂汤经过过滤、调味煮制、高压灭菌等工艺制成调味羊杂汤,同时配以按一定比例组合的真空冻干蔬菜,将上述原料通过组合、包装后制成真空冻干羊杂什锦砂锅。该产品具有羊杂风味浓郁;羊杂汤风味鲜美、滋补营养;蔬菜清脆爽口,淡雅清香的特点。并且食用及携带方便、保存时间长,可满足不同消费者的需求。提高了羊屠宰副产物资源的综合利用率,增加了经济效益。
Description
技术领域
本发明涉及肉类食品加工技术领域,具体说是利用羊脏器、头蹄、蔬菜等原料,将传统工艺与工业化技术结合的真空冻干羊杂什锦的制备工艺及其砂锅产品。
背景技术
我国是养羊大国,羊的饲养量、出栏量、羊肉产量均居世界第一位。但是随之产生的大量屠宰副产物并没有得到充分的利用,大部分羊脏器被简单的用作工业原料、饲料等,其被应用于食品工业,特别是方便食品领域的比重较小。因此,通过现代化工业技术,有效的将这些羊副产物应用于食品工业,最大程度发挥羊副产物的食用及营养价值,对提高其利用率有着重要的意义。
羊脏器、头蹄含有丰富的营养成分,包括蛋白质、维生素、胶原、人体必需氨基酸、微量元素等,具有高蛋白、低脂肪、低胆固醇“一高三低”的特点,有利于促进人身体健康的功效;而添加了中草药而煮制的羊杂汤更是具有营养物质种类全面、滋补保健的特点;蔬菜含有丰富的维生素、矿物质和植物化学物质(如类胡萝卜素、二丙烯化合物、甲基硫化合物等),不仅可以满足人体的营养需求,而且可有效延缓体内自由基对健康的危害。因此,采用传统与工业化食品加工技术将上述食材制成食用方便、营养丰富的方便食品,既可以满足人们对营养食品的需求,又可以变废为宝,提高羊肉屠宰加工附加值。
在羊杂开发方面,传统砂锅是将各种食品原料装在砂质或陶瓷容器中,用火加热煮制后食用,我国西北地区多以羊肉、各种羊杂(如头、肝、心、肺、肾、肠、头蹄等)作为传统砂锅的主要原料,同时放入羊杂汤、蔬菜等作为辅料。这种传统的砂锅烹饪方式存在以下缺陷:①主辅料搭配不够科学,营养不均衡,风味单一;②携带不方便;③保质期短,不能长期保存;④多为小作坊烹调,无统一标准,质量不稳定。
在加工工艺方面,传统砂锅是将食品原料混合,加入调味料后进行简单的加热煮制,生产效率底、加热温度高、耗能多、对容器材料要求高,高温加热过程中热敏性营养物质、风味物质损失严重,保质期短,不便携带。真空冷冻干燥食品具有能保留新鲜食品的色、香、味及营养成分,有良好的速溶性和复水性,易于贮运、携带等优点。将调味熟制后的羊杂、蔬菜进行真空冷冻干燥后,既可以保留其中营养成分、天然色泽,还可达到长期保存、食用及携带方便的目的。
发明内容
本发明提供一种利用羊脏器、脱毛脱骨头、蹄、蔬菜为原辅料,制备具有配方科学、营养丰富、携带及食用方便、保存期长的真空冻干羊杂什锦及其砂锅产品。
为实现上述目的,本发明采用的技术方案是:
一种真空冻干羊杂什锦的制备工艺,其特征在于:以羊脏器、脱毛脱骨头蹄、蔬菜为原辅料,以传统工艺对羊脏器、脱毛脱骨头、蹄进行预煮、切型、入味卤煮后,采用真空冷冻干燥工艺加工成真空冻干羊杂;并将羊脏器、脱毛脱骨头、蹄入味卤煮后的羊杂汤经过过滤、调味煮制、高压灭菌工艺制成调味羊杂汤,同时配以真空冻干蔬菜制成真空冻干羊杂什锦。
所述真空冻干羊杂的制备工艺包括以下步骤:
A.原料选择整理
B.羊杂预煮
C.配料熬汤
选择具有保健、滋补功效的中草药,组成羊杂汤料配方,以下两组配方中择一即可;
配方一:羊杂按1000克计,配当归10.0~15.0克、枸杞10.0~15.0克、肉苁蓉10.0~15.0克、鲜姜10.0~15.0克、小茴香3.0~6.0克、花椒1.0~3.0克、草果0.5~1.5克、白芷1.0~2.0克、山奈1.0~2.0克;
配方二:羊杂按1000克计,配锁阳10.0~15.0克、党参10.0~15.0克、黄芪10.0~15.0克、鲜姜10.0~15.0克、花椒1.0~3.0克、香叶1.0~3.5克、白芷1.0~2.0克、良姜1.0~2.0克。
将调料用纱布包好,取步骤B中预煮汤汁的上清液,放入调料包,熬煮30~50分钟,当汤有香味散出即可;
D.卤煮入味
分别将预煮过的羊杂块加入所述步骤C中熬好的汤中,加水使汤汁与肉面持平,按每1000克羊杂添加食盐15.0~25.0克、糖5.0~10.0克、味精0.8~1.2克、葱段15.0~25.0克,文火煮30~50分钟入味,随后羊杂块捞出沥干,在室温下冷却;羊杂汤备用;
E.真空冷冻干燥
将所述步骤D中冷却的羊杂块在﹣18~﹣36℃下预冻12~18小时,在真空度15~30帕、加热板温度75~85℃下真空冷冻干燥8~12小时,得到干燥充分、疏松多孔、色泽均匀的冻干羊杂块。
所述调味羊杂汤的制备工艺包括以下步骤:
A.配制汤料
取所述步骤D的羊杂汤,过滤除去杂质,按以下配方配制汤料:
汤料配方:羊杂汤以1000克计,羊肉香精1.0~2.0克,淀粉4.0~8.0克,卡拉胶0.2~0.3克,黄原胶0.1~0.3克,乙基麦芽酚0.1~0.3克。
B.煮制汤料
在羊杂汤中加入汤料,混匀,文火煮制30~60分钟,冷却至室温,滤去调料残渣,制成汤汁清澈、色泽淡黄、滋补保健的羊杂汤。
所述真空冻干蔬菜的配比为:
A. 冻干山药片1.0~3.0克、小葱丁1.0~2.0克、蘑菇片2.0~3.0克、菠菜2.0~4.0克、香菜1.0~2.0克、大豆芽1.0~2.0克、粉丝2.0~4.0克;或
B. 冻干白萝卜片1.0~3.0克、蒜苗丁1.0~2.0克、豆腐片2.0~3.0克、芦笋2.0~5.0克、海带丝2.0~3.0克、粉丝2.0~4.0克。
一种真空冻干羊杂什锦的制备工艺的砂锅产品,将真空冻干羊杂按羊舌5.0~10.0克、肝15.0~20.0克、肾5.0~10.0克、肚10.0~15.0克、百叶5.0~10.0克、脱毛脱骨头10.0~20.0克、脱毛脱骨蹄10.0~15.0克包装为真空冻干羊杂包;将调味羊杂汤封装成调味羊杂汤包并高压灭菌;将真空冻干蔬菜按比例组合,封装成真空冻干蔬菜包;三者置于一次性食品包装碗内并密封包装即得真空冻干羊杂什锦砂锅。
本发明以羊脏器、脱毛脱骨头、蹄、蔬菜为原辅料,将富含蛋白质的羊脏器,含维生素、矿物质的蔬菜进行搭配和加工,使各种成分互补,制品营养更为全面;采用真空冷冻干燥技术与传统工艺相结合的加工方式,使制品最大限度的保留了原有的色、香、味及营养成分,更是达到了食用及携带方便、保存期长的目的。本发明提供的加工工艺所生产的真空冻干羊杂什锦砂锅具有营养丰富、风味独特、产品新颖等特点,食用方法简便,可满足不同消费者的需求,并且促进了羊副产物资源的综合利用,提高了肉羊业经济效益。
具体实施方式
一种真空冻干羊杂什锦的制备工艺,其特征在于:以羊脏器、脱毛脱骨头蹄、蔬菜为原辅料,以传统工艺对羊脏器、脱毛脱骨头、蹄进行预煮、切型、入味卤煮后,采用真空冷冻干燥工艺加工成真空冻干羊杂;并将羊脏器、脱毛脱骨头、蹄入味卤煮后的羊杂汤经过过滤、调味煮制、高压灭菌工艺制成调味羊杂汤,同时配以真空冻干蔬菜制成真空冻干羊杂什锦。具体如下:
实施例1:
1.真空冻干羊杂的制作:
A.原料选择整理
选择检疫合格的羊杂,包括羊舌、肝、肾、肚、百叶、脱毛的头、蹄,分别用0.05%的食用碱水浸泡0.5小时,再用清水浸泡2小时,中间换水2~3次,去除残血、异味及杂质,剥除脏器***和粗大血管,切成厚3~6厘米、长5~10厘米的块状;
B.羊杂预煮
将切块的羊杂和脱毛的头、蹄加清水煮沸后,撇去浮沫,沸煮20分钟,然后捞出沥干,冷却;并褪去脱毛的头、蹄的骨头,并按照步骤A切块;
C.配料熬汤
羊杂按1000克计,当归10.0克、枸杞10.0克、肉苁蓉10.0克、鲜姜10.0克、小茴香3.0克、花椒1.0克、草果0.5克、白芷1.0克、山奈1.0克。将调料用纱布包好,取步骤B中预煮汤汁的上清液,放入调料包,熬煮30分钟,当汤有香味散出即可;
D.卤煮入味
分别将预煮过的羊杂块加入所述步骤C中熬好的汤中,加水使汤汁与肉面持平,按每1000克羊杂添加食盐15.0克、糖5.0克、味精0.8克、葱段15.0克,文火煮30分钟入味,随后羊杂块捞出沥干,在室温下冷却;羊杂汤备用;
E.真空冷冻干燥
将所述步骤D中冷却的羊杂块在﹣18℃下预冻12小时,在真空度15帕、加热板温度75℃下真空冷冻干燥8小时,得到干燥充分、疏松多孔、色泽均匀的冻干羊杂块。
2. 调味羊杂汤的制作
A.配制汤料
取所述步骤D中的羊杂汤,过滤除去杂质,按以下配方配制汤料:
汤料配方:羊杂汤以1000克计,羊肉香精1.0克,淀粉4.0克,卡拉胶0.2克,黄原胶0.1克,乙基麦芽酚0.1克。
B.煮制汤料
在羊杂汤中加入汤料,混匀,文火煮制30分钟,冷却至室温,滤去调料残渣,制成汤汁清澈、色泽淡黄、滋补保健的调味羊杂汤。
3.真空冻干蔬菜的配比为:
冻干山药片1.0克、小葱丁1.0克、蘑菇片2.0克、菠菜2.0克、香菜1.0克、大豆芽1.0克、粉丝2.0克。
一种真空冻干羊杂什锦的制备工艺的砂锅产品:
A.真空冻干羊杂包的制作
每袋羊杂包中冻干羊杂块配比为:羊舌5.0克、肝15.0克、肾5.0克、肚10.0克、百叶5.0克、脱毛脱骨头10.0克、脱毛脱骨蹄10.0克;混合装入塑料袋中,热合封口,规格为60克/袋。
B. 调味羊杂汤包的制作
将调味羊杂汤灌装入塑料包装袋,热合封口,规格为30克/袋,置于高压灭菌釜内,在121℃下灭菌5分钟,取出冷却。
C.真空冻干蔬菜包
将冻干山药片1.0克、小葱丁1.0克、蘑菇片2.0克、菠菜2.0克、香菜1.0克、大豆芽1.0克、粉丝2.0克混合装入塑料包装袋中,热合封口,规格为10克/袋。
将所述真空冻干羊杂包、调味羊杂汤包、真空冻干蔬菜包三者置于300毫升容积的一次性食品包装碗,并配以一次性餐叉和汤勺,用密封盖进行密封即可。
产品质量检测结果:
外观:冻干羊杂称为表面疏松多孔的薄块状;羊杂汤为均匀、稍粘稠的流体状;冻干蔬菜表面略有皱缩,但均保持了原有形状;
色泽:冻干羊杂为自然色,羊杂汤为淡黄色;冻干蔬菜为自然色;
滋气味:羊杂鲜香浓郁,蔬菜淡雅清香,汤汁鲜美,后味浓;
口感:咀嚼性良好,既有羊舌、肝、肾、百叶的酥软性,又有羊肚的柔韧性,蔬菜清脆爽口,羊杂汤细腻爽滑;
水分:真空冻干羊杂为2.9%,蔬菜为3.1%;
卫生指标:菌落总数1554个/克,大肠菌群7个/100克,致病菌未检出。
实施例2:
1.真空冻干羊杂的制作:
A.原料选择整理
选择检疫合格的羊杂,包括羊舌、肝、肾、肚、百叶、脱毛的头、蹄,分别用0.15%的食用碱水浸泡1.5小时,再用清水浸泡4小时,中间换水2~3次,去除残血、异味及杂质,剥除脏器***和粗大血管,切成厚3~6厘米、长5~10厘米的块状;
B.羊杂预煮
将切块的羊杂和脱毛的头、蹄加清水煮沸后,撇去浮沫,沸煮40分钟,然后捞出沥干,冷却;并褪去脱毛的头、蹄的骨头,并按照步骤A切块;
C.配料熬汤
羊杂按1000克计,配锁阳15.0克、党参15.0克、黄芪15.0克、鲜姜15.0克、花椒3.0克、香叶3.5克、白芷2.0克、良姜2.0克。将调料用纱布包好,取步骤B中预煮汤汁的上清液,放入调料包,熬煮50分钟,当汤有香味散出即可;
D.卤煮入味
分别将预煮过的羊杂块加入所述步骤C中熬好的汤中,加水使汤汁与肉面持平,按每1000克羊杂添加食盐25.0克、糖10.0克、味精1.2克、葱段25.0克,文火煮50分钟入味,随后羊杂块捞出沥干,在室温下冷却;羊杂汤备用;
E.真空冷冻干燥
将所述步骤D中冷却的羊杂块在36℃下预冻18小时,在真空度30帕、加热板温度85℃下真空冷冻干燥12小时,得到干燥充分、疏松多孔、色泽均匀的冻干羊杂块。
2. 调味羊杂汤的制作
A.配制汤料
取所述步骤D的羊杂汤,过滤除去杂质,按以下配方配制汤料:
汤料配方:羊杂汤以1000克计,羊肉香精2.0克,淀粉8.0克,卡拉胶0.3克,黄原胶0.3克,乙基麦芽酚0.3克。
B.煮制汤料
在羊杂汤中加入汤料,混匀,文火煮制60分钟,冷却至室温,滤去调料残渣,制成汤汁清澈、色泽淡黄、滋补保健的调味羊杂汤。
3.真空冻干蔬菜的配比为:
冻干白萝卜片3.0克、蒜苗丁2.0克、豆腐片3.0克、芦笋5.0克、海带丝3.0克、粉丝4.0克。
一种真空冻干羊杂什锦的制备工艺的砂锅产品,其
A.真空冻干羊杂包
每袋羊杂包中冻干羊杂块配比为:羊舌10.0克、肝20.0克、肾10.0克、肚15.0克、百叶10.0克、脱毛脱骨头20.0克、脱毛脱骨蹄15.0克;混合装入塑料袋中,热合封口,规格为100克/袋。
B. 调味羊杂汤包
将调味羊杂汤灌装入塑料包装袋,热合封口,规格为50克/袋,置于高压灭菌釜内,在121℃下灭菌10分钟,取出冷却。
C.真空冻干蔬菜包
将冻干白萝卜片3.0克、蒜苗丁2.0克、豆腐片3.0克、芦笋5.0克、海带丝3.0克、粉丝4.0克混合装入塑料包装袋中,热合封口,规格为20克/袋。
将所述真空冻干羊杂包、调味羊杂汤包、真空冻干蔬菜包三者置于500毫升容积的一次性食品包装碗,并配以一次性餐叉和汤勺,用密封盖进行密封即可。
产品质量检测结果:
外观:冻干羊杂称为表面疏松多孔的薄块状;羊杂汤为均匀、稍粘稠的流体状;冻干蔬菜表面略有皱缩,但均保持了原有形状;
色泽:冻干羊杂为自然色,羊杂汤为淡黄色;冻干蔬菜为自然色;
滋气味:羊杂鲜香浓郁,蔬菜淡雅清香,汤汁鲜美,后味浓;
口感:咀嚼性良好,既有羊舌、肝、肾、百叶的酥软性,又有羊肚的柔韧性,蔬菜清脆爽口,羊杂汤细腻爽滑;
水分:真空冻干羊杂为2.1%,蔬菜为2.6%;
卫生指标:菌落总数1368个/克,大肠菌群9个/100克,致病菌未检出。
实施例3:
1.真空冻干羊杂的制作:
A.原料选择整理
选择检疫合格的羊杂,包括羊舌、肝、肾、肚、百叶、脱毛的头、蹄,分别用0.10%的食用碱水浸泡1.0小时,再用清水浸泡3小时,中间换水2~3次,去除残血、异味及杂质,剥除***和粗大血管,切成厚3~6厘米、长5~10厘米的块状;
B.羊杂预煮
将切块的羊杂和和脱毛的头、蹄加清水煮沸后,撇去浮沫,沸煮30分钟,然后捞出沥干,冷却;褪去和脱毛的头、蹄的骨头,并按照步骤A切块;
C.配料熬汤
羊杂按1000克计,配当归12.5克、枸杞12.5克、肉苁蓉12.5克、鲜姜12.5克、小茴香4.5克、花椒2.0克、草果1.0克、白芷1.5克、山奈1.5克。将调料用纱布包好,取步骤B中预煮汤汁的上清液,放入调料包,熬煮40分钟,当汤有香味散出即可;
D.卤煮入味
分别将预煮过的羊杂块加入所述步骤C中熬好的汤中,加水使汤汁与肉面持平,按每1000克羊杂添加食盐20.0克、糖7.5克、味精1.0克、葱段20.0克,文火煮40分钟入味,随后羊杂快捞出沥干,在室温下冷却;羊杂汤备用;
E.真空冷冻干燥
将步骤D中冷却的羊杂块在-27℃下预冻15小时,在真空度25帕、加热板温度80℃下真空冷冻干燥10小时,得到干燥充分、疏松多孔、色泽均匀的冻干羊杂块。
2.调味羊杂汤的制作
A.配制汤料
取所述步骤D的羊杂汤,过滤除去杂质,按以下配方配制汤料:
汤料配方:羊杂汤以1000克计,羊肉香精1.5克,淀粉6.0克,卡拉胶0.25克,黄原胶0.2克,乙基麦芽酚0.2克。
B.煮制汤料
在羊杂汤中加入汤料,混匀,文火煮制45分钟,冷却至室温,滤去调料残渣,制成汤汁清澈、色泽淡黄、滋补保健的调味羊杂汤。
3.真空冻干蔬菜包的配比为:
冻干山药片2.0克、小葱丁1.5克、蘑菇片2.5克、菠菜3.0克、香菜1.5克、大豆芽1.5克、粉丝3.0克。
一种真空冻干羊杂什锦的制备工艺的砂锅产品,其
A.真空冻干羊杂包
每袋真空冻干羊杂包中冻干羊杂块配比为:将羊舌7.5克、肝17.5克、肾7.5克、肚12.5克、百叶7.5克、脱毛脱骨头15.0克、脱毛脱骨蹄12.5克混合装入塑料袋中,热合封口,规格为80克/袋。
B. 调味羊杂汤包
将调味羊杂汤灌装入塑料包装袋,热合封口,规格为40克/袋,置于高压灭菌釜内,在121℃下灭菌8分钟,取出冷却。
C.真空冻干蔬菜包
将冻干山药片2.0克、小葱丁1.5克、蘑菇片2.5克、菠菜3.0克、香菜1.5克、大豆芽1.5克、粉丝3.0克混合装入塑料包装袋中,热合封口,规格为15克/袋。
将所述真空冻干羊杂包、调味羊杂汤包、真空冻干蔬菜包三者置于400毫升容积的一次性食品包装碗,并配以一次性餐叉和汤勺,用密封盖进行密封即可。
产品质量检测结果:
外观:冻干羊杂称为表面疏松多孔的薄块状;羊杂汤为均匀、稍粘稠的流体状;冻干蔬菜表面略有皱缩,但均保持了原有形状;
色泽:冻干羊杂为自然色,羊杂汤为淡黄色;冻干蔬菜为自然色;
滋气味:羊杂鲜香浓郁,蔬菜淡雅清香,汤汁鲜美,后味浓;
口感:咀嚼性良好,既有羊舌、肝、肾、百叶的酥软性,又有羊肚的柔韧性,蔬菜清脆爽口,羊杂汤细腻爽滑;
水分:真空冻干羊杂为2.6%,蔬菜为3.0%;
卫生指标:菌落总数1478个/克,大肠菌群10个/100克,致病菌未检出。
所述砂锅产品的贮藏方法:置于室温下贮藏,保质期1年;
食用方法:将包装碗盖打开后,分别将羊杂包、羊杂汤调味包和蔬菜包撕开,将内容物置于包装碗或专用容器中,加入适量开水加盖焖或煮热3~5分钟即可食用。
Claims (4)
1.一种真空冻干羊杂什锦的制备工艺,其特征在于:以羊脏器、脱毛脱骨头、蹄、蔬菜为原辅料,以传统工艺对羊脏器、脱毛脱骨头、蹄进行预煮、切型、入味卤煮后,采用真空冷冻干燥工艺加工成真空冻干羊杂;并将羊脏器、脱毛脱骨头、蹄入味卤煮后的羊杂汤经过过滤、调味煮制、高压灭菌工艺制成调味羊杂汤,同时配以真空冻干蔬菜制成真空冻干羊杂什锦;所述真空冻干羊杂的制备工艺包括以下步骤:
A.原料选择整理;
B.羊杂预煮;
C.配料熬汤:
选择具有保健、滋补功效的中草药,组成羊杂汤料配方,以下两组配方中择一即可;
配方一:羊杂按1000克计,配当归10.0~15.0克、枸杞10.0~15.0克、肉苁蓉10.0~15.0克、鲜姜10.0~15.0克、小茴香3.0~6.0克、花椒1.0~3.0克、草果0.5~1.5克、白芷1.0~2.0克、山奈1.0~2.0克;
配方二:羊杂按1000克计,配锁阳10.0~15.0克、党参10.0~15.0克、黄芪10.0~15.0克、鲜姜10.0~15.0克、花椒1.0~3.0克、香叶1.0~3.5克、白芷1.0~2.0克、良姜1.0~2.0克;
将调料用纱布包好,取步骤B中预煮汤汁的上清液,放入调料包,熬煮30~50分钟,当汤有香味散出即可;
D.卤煮入味:
分别将预煮过的羊杂块加入所述步骤C中熬好的汤中,加水使汤汁与肉面持平,按每1000克羊杂添加食盐15.0~25.0克、糖5.0~10.0克、味精0.8~1.2克、葱段15.0~25.0克,文火煮30~50分钟入味,随后羊杂块捞出沥干,在室温下冷却;羊杂汤备用;
E.真空冷冻干燥:
将所述步骤D中冷却的羊杂块在﹣18~﹣36℃下预冻12~18小时,在真空度15~30帕、加热板温度75~85℃下真空冷冻干燥8~12小时,得到干燥充分、疏松多孔、色泽均匀的真空冻干羊杂块。
2.根据权利要求1所述的一种真空冻干羊杂什锦的制备工艺,其特征在于:所述调味羊杂汤的制备工艺包括以下步骤:
A.配制汤料:
取所述步骤D的羊杂汤,过滤除去杂质,按以下配方配制汤料:
汤料配方:羊杂汤以1000克计,羊肉香精1.0~2.0克,淀粉4.0~8.0克,卡拉胶0.2~0.3克,黄原胶0.1~0.3克,乙基麦芽酚0.1~0.3克;
B.煮制汤料:
在羊杂汤中加入汤料,混匀,文火煮制30~60分钟,冷却至室温,滤去调料残渣,制成汤汁清澈、色泽淡黄、滋补保健的羊杂汤。
3.根据权利要求2所述的一种真空冻干羊杂什锦的制备工艺,其特征在于:所述真空冻干蔬菜的配比为:
A. 冻干山药片1.0~3.0克、小葱丁1.0~2.0克、蘑菇片2.0~3.0克、菠菜2.0~4.0克、香菜1.0~2.0克、大豆芽1.0~2.0克、粉丝2.0~4.0克;或
B. 冻干白萝卜片1.0~3.0克、蒜苗丁1.0~2.0克、豆腐片2.0~3.0克、芦笋2.0~5.0克、海带丝2.0~3.0克、粉丝2.0~4.0克。
4.一种真空冻干羊杂什锦砂锅,其特征在于:根据权利要求3所述的一种真空冻干羊杂什锦的制备工艺,将真空冻干羊杂按羊舌5.0~10.0克、肝15.0~20.0克、肾5.0~10.0克、肚10.0~15.0克、百叶5.0~10.0克、脱毛脱骨头10.0~20.0克、脱毛脱骨蹄10.0~15.0克包装为真空冻干羊杂包;将调味羊杂汤封装成调味羊杂汤包并高压灭菌;将真空冻干蔬菜按比例组合,封装成真空冻干蔬菜包;三者置于一次性食品包装碗内并密封包装即得真空冻干羊杂什锦砂锅。
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CN102669691A (zh) * | 2012-04-24 | 2012-09-19 | 安徽恋尚你食品有限公司 | 一种保健冻干牛杂及其制作方法 |
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CN101695385A (zh) * | 2009-10-21 | 2010-04-21 | 临夏市清河源清真食品有限责任公司 | 方便全羊杂碎 |
CN101889692A (zh) * | 2010-07-06 | 2010-11-24 | 内蒙古草原兴发食品有限公司 | 一种即食方便香辣羊杂的加工方法 |
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