CN104522763A - Preparation process of sheep bone paste soup - Google Patents
Preparation process of sheep bone paste soup Download PDFInfo
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- CN104522763A CN104522763A CN201410772500.7A CN201410772500A CN104522763A CN 104522763 A CN104522763 A CN 104522763A CN 201410772500 A CN201410772500 A CN 201410772500A CN 104522763 A CN104522763 A CN 104522763A
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Abstract
The invention provides a preparation process of sheep bone paste soup. The preparation process comprises the following steps: pre-cooking, refrigerating, stewing, concentrating, grinding and the like, namely pre-cooking sheep bone in water of 60-70 DEG C for 3-8minutes; refrigerating at 1-3 DEG C for 12-24 hours, so that, on one hand, the fishy smell of the sheep bone can be primarily removed, and on the other hand, growth and propagation of most of microorganisms can be inhibited, thus the content of harmful substances is lowered. the safety and the sanitation of the sheep bone are ensured, and a foundation is laid for subsequent extraction of nutrients in the sheep bone; adding 90-110 parts by weight of sheep bone soup, 20-40 parts by weight of mutton fat and 20-30 parts by weight of salt; concentrating at 60-100 DEG C; and then grinding at 70-80 DEG C for 1-2 hours, so that nutrient substances of the bone soup can be relatively well prevented from being destroyed, and therefore, the sheep bone paste soup is abundant in nutrient, pure in taste and easy to absorb by a human body.
Description
Technical field
The present invention relates to making food field, specifically a kind of manufacture craft of sheep bone cream soup.
Background technology
In recent years, along with the quickening of people's rhythm of life and improving constantly of living standard, dietary structure also constantly to occur to change, new requirement be there has also been for drinking of soup, more and more pay attention to effect and the health-care effect of soup, favor for edible convenient, to have health-care efficacy concurrently cream soup becomes new trend gradually, but cream soup market meeting this kind of demand is actually rare.
Sheep bone cream soup is one of soup stock most characteristic in bone soup, although sheep bone soup series products is a lot of on market, but the fine work really with meat bone local flavor is little, and major part is all the cream series products with mutton head fragrance, with the health of consumer, natural, there is a big difference for nutritional need.
Summary of the invention
Can not meet for above-mentioned existing sheep bone soup series products that consumer is healthy, natural to sheep bone cream soup, the demand of nutrition, the invention provides a kind of manufacture craft of sheep bone cream soup.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
A manufacture craft for sheep bone cream soup, adopt fresh sheep bone, sheep oil, salt and water to be raw material, concrete fabrication processing is as follows:
1) get fresh sheep bone, after washing, precook 3 ~ 8min in the water of 60 ~ 70 DEG C, then pulled out by sheep bone and drain, for subsequent use;
2) get step 1) drain after sheep bone under 1 ~ 3 DEG C of condition, refrigerate 12 ~ 24h, for subsequent use;
3) get step 2) sheep bone after refrigeration drops in pressure cooker, according to sheep bone: the weight ratio of water is that the ratio of 1:0.85 ~ 1:1 adds water, in 110 ~ 150 DEG C, under 0.2 ~ 0.5Mp condition after boiling 1 ~ 2h, adopt 50 ~ 60 eye mesh screens to filter, obtain sheep bone soup, for subsequent use;
4) the sheep bone soup of step 3) gained is put in concentration pan, add sheep oil and salt, wherein the ratio of weight and number of each component is sheep bone soup 90 ~ 110 parts, sheep oil 20 ~ 40 parts, salt 20 ~ 30 parts, stir under 60 ~ 100 DEG C of conditions, concentrate, inspection by sampling concentration, stops concentrated when moisture is 45-55%;
5) concentrate of step 4) gained is ground 1 ~ 2h under 70 ~ 80 DEG C of conditions, then put in cooling pot and lower the temperature, treat that temperature is down to 40 DEG C of final vacuums filling, obtain sheep bone cream soup finished product;
In described step 1), sheep bone is after washing, and precook 5min in the water of 60 DEG C;
Described step 2) in drain after sheep bone under 3 DEG C of conditions, refrigerate 24h;
According to sheep bone in described step 3): the weight ratio of water is that the ratio of 1:0.85 adds water, in 120 DEG C, boiling 2h under 0.3Mp condition, adopt 50 eye mesh screens to filter, obtain sheep bone soup;
In described step 4), the ratio of weight and number of each component is sheep bone soup 100 parts, sheep oil 30 parts, salt 25 parts.
Beneficial effect of the present invention:
The manufacture craft of sheep bone cream soup provided by the invention, preparation method comprise precook, refrigerate, boiling, the step such as concentrated, grinding, precook 3 ~ 8min in the water of 60 ~ 70 DEG C, then under 1 ~ 3 DEG C of condition, 12 ~ 24h is refrigerated, tentatively can remove the sheep bone smelling of fish on the one hand, the growth and breeding of most of microbe can be made to be suppressed on the other hand, thus reduce the content of harmful substance, guarantee the safety and sanitation of sheep bone, for the nutritional labeling in subsequent extracted sheep bone lays the foundation; In 110 ~ 150 DEG C, under 0.2 ~ 0.5Mp pressure condition after boiling 1 ~ 2h, adopt 50 ~ 60 eye mesh screens to filter, the materials such as ossein, chondroitin and the hydroxyproline in sheep bone can be extracted to greatest extent; According to ratio of weight and number be sheep bone soup 90 ~ 110 parts, sheep oil 20 ~ 40 parts, after the ratio that salt is 20 ~ 30 parts adds each component, concentrated under 60 ~ 100 DEG C of conditions, then under 70 ~ 80 DEG C of conditions, 1 ~ 2h is ground, nutriment in bone soup can better be protected be not destroyed, make that the sheep bone cream soup that obtains is nutritious, pure in mouth feel, and be easy to absorption of human body; Sheep bone cream soup of the present invention is widely used in catering trade, meat products, flavouring, instant food and dairy products, and belong to unique halal food, purity is high, and mouthfeel is good, and delicious flavour is nutritious.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is further elaborated.
Embodiment 1
A manufacture craft for sheep bone cream soup, adopt fresh sheep bone, sheep oil, salt and water to be raw material, concrete fabrication processing is as follows:
1) get fresh sheep bone, after washing, precook 5min in the water of 60 DEG C, then pulled out by sheep bone and drain, for subsequent use;
2) get step 1) drain after sheep bone under 3 DEG C of conditions, refrigerate 24h, for subsequent use;
3) get step 2) sheep bone after refrigeration drops in pressure cooker, according to sheep bone: the weight ratio of water is that the ratio of 1:0.85 adds water, in 120 DEG C, under 0.3Mp condition after boiling 2h, adopt 50 eye mesh screens to filter, obtain sheep bone soup, for subsequent use;
4) put in concentration pan by the sheep bone soup of step 3) gained, add sheep oil and salt, wherein the ratio of weight and number of each component is sheep bone soup 100 parts, sheep oil 30 parts, salt 25 parts, concentrated under 80 DEG C of conditions, stirring, inspection by sampling concentration, stops concentrated when moisture is 50%;
5) concentrate of step 4) gained is ground 2h under 70 DEG C of conditions, then put in cooling pot and lower the temperature, treat that temperature is down to 40 DEG C of final vacuums filling, obtain sheep bone cream soup finished product;
Sampling detects indices, and acquired results is: salinity 15%, moisture 35%, fat 28%, protein 22%.
Embodiment 2
A manufacture craft for sheep bone cream soup, adopt fresh sheep bone, sheep oil, salt and water to be raw material, concrete fabrication processing is as follows:
1) get fresh sheep bone, after washing, precook 3min in the water of 70 DEG C, then pulled out by sheep bone and drain, for subsequent use;
2) get step 1) drain after sheep bone under 1 DEG C of condition, refrigerate 12h, for subsequent use;
3) get step 2) sheep bone after refrigeration drops in pressure cooker, according to sheep bone: the weight ratio of water is that the ratio of 1:1 adds water, in 110 DEG C, under 0.5Mp condition after boiling 1h, adopt 60 eye mesh screens to filter, obtain sheep bone soup, for subsequent use;
4) put in concentration pan by the sheep bone soup of step 3) gained, add sheep oil and salt, wherein the ratio of weight and number of each component is sheep bone soup 110 parts, sheep oil 40 parts, salt 30 parts, concentrated under 100 DEG C of conditions, stirring, inspection by sampling concentration, stops concentrated when moisture is 45%;
5) concentrate of step 4) gained is ground 1.5h under 80 DEG C of conditions, then put in cooling pot and lower the temperature, treat that temperature is down to 40 DEG C of final vacuums filling, obtain sheep bone cream soup finished product;
Sampling detects indices, and acquired results is: salinity 17%, moisture 33%, fat 29%, protein 21%.
Embodiment 3
A manufacture craft for sheep bone cream soup, adopt fresh sheep bone, sheep oil, salt and water to be raw material, concrete fabrication processing is as follows:
1) get fresh sheep bone, after washing, precook 8min in the water of 65 DEG C, then pulled out by sheep bone and drain, for subsequent use;
2) get step 1) drain after sheep bone under 2 DEG C of conditions, refrigerate 18h, for subsequent use;
3) get step 2) sheep bone after refrigeration drops in pressure cooker, according to sheep bone: the weight ratio of water is that the ratio of 1:0.9 adds water, in 150 DEG C, under 0.2Mp condition after boiling 1.5h, adopt 60 eye mesh screens to filter, obtain sheep bone soup, for subsequent use;
4) put in concentration pan by the sheep bone soup of step 3) gained, add sheep oil and salt, wherein the ratio of weight and number of each component is sheep bone soup 90 parts, sheep oil 20 parts, salt 20 parts, concentrated under 60 DEG C of conditions, stirring, inspection by sampling concentration, stops concentrated when moisture is 55%;
5) concentrate of step 4) gained is ground 1h under 75 DEG C of conditions, then put in cooling pot and lower the temperature, treat that temperature is down to 40 DEG C of final vacuums filling, obtain sheep bone cream soup finished product;
Sampling detects indices, and acquired results is: salinity 18%, moisture 32%, fat 27%, protein 23%.
Fresh sheep bone is precooked 5min by this method in the water of 60 DEG C, 24h is refrigerated under 3 DEG C of conditions, best results, tentatively can remove the sheep bone smelling of fish on the one hand, the growth and breeding of most of microbe can be made to be suppressed on the other hand, thus reduce the content of harmful substance, guarantee the safety and sanitation of sheep bone, and lay the foundation for the nutritional labeling in subsequent extracted sheep bone; Temperature of precooking is too high, overlong time easily causes nutrition leak in sheep bone, and the too low one side of refrigerated storage temperature wastes energy, and on the other hand for subsequent extracted is made troubles, refrigerated storage temperature is too high, does not reach the effect of suppression microbial growth; In 120 DEG C, under 0.3Mp pressure condition after boiling 2h, adopt 50 eye mesh screens to filter, the materials such as ossein, chondroitin and the hydroxyproline in sheep bone can be extracted to greatest extent; According to ratio of weight and number be sheep bone soup 100 parts, sheep oil 30 parts; after the ratio that salt is 25 parts adds each component; concentrated under 80 DEG C of conditions; then under 70 DEG C of conditions, 2h is ground; nutriment in bone soup can better be protected be not destroyed; make that the sheep bone cream soup that obtains is nutritious, pure in mouth feel, and be easy to absorption of human body.
Claims (5)
1. a manufacture craft for sheep bone cream soup, is characterized in that, adopt fresh sheep bone, sheep oil, salt and water to be raw material, concrete fabrication processing is as follows:
1) get fresh sheep bone, after washing, precook 3 ~ 8min in the water of 60 ~ 70 DEG C, then pulled out by sheep bone and drain, for subsequent use;
2) get step 1) drain after sheep bone under 1 ~ 3 DEG C of condition, refrigerate 12 ~ 24h, for subsequent use;
3) get step 2) sheep bone after refrigeration drops in pressure cooker, according to sheep bone: the weight ratio of water is that the ratio of 1:0.85 ~ 1:1 adds water, in 110 ~ 150 DEG C, under 0.2 ~ 0.5Mp condition after boiling 1 ~ 2h, adopt 50 ~ 60 eye mesh screens to filter, obtain sheep bone soup, for subsequent use;
4) the sheep bone soup of step 3) gained is put in concentration pan, add sheep oil and salt, wherein the ratio of weight and number of each component is sheep bone soup 90 ~ 110 parts, sheep oil 20 ~ 40 parts, salt 20 ~ 30 parts, stir under 60 ~ 100 DEG C of conditions, concentrate, inspection by sampling concentration, stops concentrated when moisture is 45-55%;
5) concentrate of step 4) gained is ground 1 ~ 2h under 70 ~ 80 DEG C of conditions, then put in cooling pot and lower the temperature, treat that temperature is down to 40 DEG C of final vacuums filling, obtain sheep bone cream soup finished product.
2. the manufacture craft of sheep bone cream soup as claimed in claim 1, is characterized in that: in described step 1), sheep bone is after washing, and precook 5min in the water of 60 DEG C.
3. the manufacture craft of sheep bone cream soup as claimed in claim 1, is characterized in that: described step 2) in drain after sheep bone under 3 DEG C of conditions, refrigerate 24h.
4. the manufacture craft of sheep bone cream soup as claimed in claim 1, it is characterized in that: according to sheep bone in described step 3): the weight ratio of water is that the ratio of 1:0.85 adds water, in 120 DEG C, boiling 2h under 0.3Mp condition, adopt 50 eye mesh screens to filter, obtain sheep bone soup.
5. the manufacture craft of sheep bone cream soup as claimed in claim 1, is characterized in that: in described step 4), the ratio of weight and number of each component is sheep bone soup 100 parts, sheep oil 30 parts, salt 25 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410772500.7A CN104522763A (en) | 2014-12-16 | 2014-12-16 | Preparation process of sheep bone paste soup |
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| CN201410772500.7A CN104522763A (en) | 2014-12-16 | 2014-12-16 | Preparation process of sheep bone paste soup |
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| CN104522763A true CN104522763A (en) | 2015-04-22 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982890A (en) * | 2015-07-02 | 2015-10-21 | 中盐工程技术研究院有限公司 | Seasoning salt with goat bone flavor and preparation method thereof |
| CN105520111A (en) * | 2015-12-28 | 2016-04-27 | 湖北工业大学 | Production method of fermented garlic smell sheep bone soup stock |
| CN106942626A (en) * | 2017-03-22 | 2017-07-14 | 甘肃犇旺旺生物科技有限公司 | A kind of ox bone cream production technology containing solid peptide |
| CN109331169A (en) * | 2018-09-30 | 2019-02-15 | 派生特（福州）生物科技有限公司 | A kind of sheep bone peptide oral liquid and preparation method thereof |
| CN110870533A (en) * | 2018-08-29 | 2020-03-10 | 周朝瑾 | Blended sheep gelatin cake 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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| CN1316203A (en) * | 2001-04-08 | 2001-10-10 | 内蒙古草原兴发股份有限公司 | Process for preparing sheep bone soup |
| CN1334029A (en) * | 2001-04-08 | 2002-02-06 | 内蒙古草原兴发股份有限公司 | Process for extracting flavouring factor from fresh bone |
| CN102113686A (en) * | 2010-12-06 | 2011-07-06 | 叶县伊帆清真食品有限公司 | Islamic beef broth and production process thereof |
| CN102113688A (en) * | 2010-12-06 | 2011-07-06 | 叶县伊帆清真食品有限公司 | Muslim mutton soup stock and production process thereof |
| CN102113687A (en) * | 2010-12-06 | 2011-07-06 | 叶县伊帆清真食品有限公司 | Halal chicken soup-stock and production process thereof |
| CN103349313A (en) * | 2013-07-23 | 2013-10-16 | 天津春发生物科技集团有限公司 | Concentrated soup-stock and preparation method thereof |
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2014
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Patent Citations (6)
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| CN1316203A (en) * | 2001-04-08 | 2001-10-10 | 内蒙古草原兴发股份有限公司 | Process for preparing sheep bone soup |
| CN1334029A (en) * | 2001-04-08 | 2002-02-06 | 内蒙古草原兴发股份有限公司 | Process for extracting flavouring factor from fresh bone |
| CN102113686A (en) * | 2010-12-06 | 2011-07-06 | 叶县伊帆清真食品有限公司 | Islamic beef broth and production process thereof |
| CN102113688A (en) * | 2010-12-06 | 2011-07-06 | 叶县伊帆清真食品有限公司 | Muslim mutton soup stock and production process thereof |
| CN102113687A (en) * | 2010-12-06 | 2011-07-06 | 叶县伊帆清真食品有限公司 | Halal chicken soup-stock and production process thereof |
| CN103349313A (en) * | 2013-07-23 | 2013-10-16 | 天津春发生物科技集团有限公司 | Concentrated soup-stock and preparation method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982890A (en) * | 2015-07-02 | 2015-10-21 | 中盐工程技术研究院有限公司 | Seasoning salt with goat bone flavor and preparation method thereof |
| CN105520111A (en) * | 2015-12-28 | 2016-04-27 | 湖北工业大学 | Production method of fermented garlic smell sheep bone soup stock |
| CN106942626A (en) * | 2017-03-22 | 2017-07-14 | 甘肃犇旺旺生物科技有限公司 | A kind of ox bone cream production technology containing solid peptide |
| CN110870533A (en) * | 2018-08-29 | 2020-03-10 | 周朝瑾 | Blended sheep gelatin cake and preparation method thereof |
| CN109331169A (en) * | 2018-09-30 | 2019-02-15 | 派生特（福州）生物科技有限公司 | A kind of sheep bone peptide oral liquid 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: 20150422 |
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