CN104886674A - Preparation method of instant mutton soup - Google Patents
Preparation method of instant mutton soup Download PDFInfo
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- CN104886674A CN104886674A CN201510335373.9A CN201510335373A CN104886674A CN 104886674 A CN104886674 A CN 104886674A CN 201510335373 A CN201510335373 A CN 201510335373A CN 104886674 A CN104886674 A CN 104886674A
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Abstract
The invention discloses a preparation method of instant mutton soup and belongs to the technical field of convenient and instant food. The method comprises steps as follows: (1) selecting a high-quality sweet potato powder package; (2) preparation of a seasoning package: evenly mixing and packaging salt, essence, pepper powder, chicken powder, chicken essence and dahurian angelica roots with the mass ratio being 1:2:3:3:2:2; (3) preparation of a sauce package: preparing mutton fat chilies by mixing and boiling boiled mutton fat and chilies, and then evenly mixing and packing the mutton fat chilies, sesame oil, sheep tail oil, chopped scallion piece oil and sheep brains with the mass ratio being 2:0.5:2:1:3; (4) preparation of a mutton package: soaking chopped fresh mutton in water for 2.5-3.5 h, then boiling the mutton for 10-13 min, placing the mutton into soup stock for boiling for 30-35 min under the condition of soft fire and braising for 40-50 min, and taking out the mutton for cooling, refrigeration and packaging. With the adoption of the method, the mutton smell of the mutton soup is reduced, and the soup is more comprehensive in nutrition and more uniform in quality and can greatly meet dietary requirements of people in various regions.
Description
Technical field
The invention belongs to convenient instant food technology field, relate to a kind of preparation method of fast food mutton soup.
Background technology
mutton soupbeing the classical famous-eat of one of China, during making, is generally dropped in cauldron by sheep bone to stew soup, add new fresh mutton again to mix and lamb caul fat with the sheep cleaned up, endure rotten enduring, get after boiling and drain, then thinly slice to put into get away in water and one to float, then to pour in soup bowl.
Because mutton soup is a kind of traditional famous-eat, its manufacturing process is also not quite similar, and make the taste of mutton soup different, quality differs, and the smell of mutton that especially there is mutton and soup is too heavy, the shortcoming be of low nutritive value.In addition, mutton soup is all on-the-spot processing, cooks for immediate consumption, and also limits its development to a certain extent.With the quickening pace of modern life, market is also increasing to the demand of instant food, and existing traditional sheep method for preparing soup can not meet the demand of society.
To sum up, in order to the taste solving the existence of existing sheep soup is different, quality differs, and the shortcoming not easily storing and transport, and the present invention have developed a kind of convenient instant mutton soup of novel taste.
Summary of the invention
The object of the invention is the not easily storage transport solving the existence of existing mutton soup, spotty problem, and provide a kind of preparation method of fast food mutton soup.
The present invention is achieved by the following technical solutions:
A preparation method for fast food mutton soup, step is:
(1) powder bag is prepared: select high-quality sweet potato powder packaging, often wrap 45-55g;
(2) prepare flavor pack: be the salt of 1:2:3:3:2:2 by mass ratio: essence: pepper powder: chicken powder: chickens' extract: the root of Dahurain angelica, after mixing, packaging, often wraps 5-8g;
(3) prepare sauce packet: mixed with capsicum by ripe sheep oil and be brewed into sheep oil capsicum, then be the sheep oil capsicum of 2:0.5:2:1:3 by mass ratio: sesame oil: goat tail oil: chopped spring onion oil: sheep brain, mixes, packaging, often wraps 5-10g;
Wherein said sheep oil capsicum, after being opened with little baked wheaten cake by sheep oil, adds Chinese prickly ash, aniseed, little fennel, green onion, ginger, garlic, capsicum, caraway, celery, explode to yellow, then the paprika mixed thoroughly with condiment is added, fry to after darkening, add garlic foam and vinegar;
Described goat tail oil is after being stewed soup by sheep oil goat tail, leave standstill cooling, after being down to normal temperature, one deck sheep oil solidified on upper strata takes out, when wherein stewing soup with goat tail oil, in the goat tail of 2.5Kg, add the raw material of following weight: Chinese prickly ash 20g, aniseed 30g, fennel seeds 10g, dry yellow bean sauce 30g, bent wine 10g;
Described sheep brain is the sheep brain pickled with chicken powder, sesame oil, dark soy sauce, chickens' extract, monosodium glutamate;
(4) mutton bag is prepared: the fresh mutton of stripping and slicing is immersed in 2.5-3.5 hour in water, then in the boiling water of 95-105 DEG C, 10-13 minute is boiled, thoroughly to remove the extravasated blood in mutton, then put into long-used soup, under little fiery condition, boil 30-35 minute, then stewing 40-50 minute, to lower the temperature after taking-up refrigeration, packaging, often wrap 10-15g, in wherein said long-used soup, in the mutton of 15-25Kg jin, add each raw material of following weight:
Cloves 10g wrinkled giant hyssop 10g tsaoko 20g fragrant fruit 20g
The fragrant art 20g of Momordica grosvenori 20g Chinese cassia tree 20g tri-how 20g
Than foretelling 20g old ginger 20g vanilla 20g nutmeg 10g
White cool 20g green onion 1Kg ginger 0.5Kg garlic 0.5Kg
The dry yellow bean sauce 0.8Kg of the bent wine 0.2Kg salt 1.8Kg of capsicum 1Kg.
Further, also comprising vegetables bag, is the green onion of the oven dry being 3:2:1:2 by weight ratio: caraway: matrimony vine: carrot is packed, and often wraps 10g.
During use, above-mentioned each parcel is put into container, washes open with the boiling water of 500g, wherein flavor pack and sauce packet add according to individual taste.
In product of the present invention, when preparing mutton, using long-used soup to boil, especially adding bent wine and dry yellow bean sauce, the smell of mutton of mutton can be suppressed to greatest extent, and the delicate flavour of mutton soup can be improved to a certain extent, make mutton reach fresh and without the effect of having a strong smell; The upper strata solidification layer of the sheep oil after sauce packet adopts goat tail to boil, the soup stock of lower floor can reuse, the smell of mutton of the sheep oil of solidification layer is less, nutrition is abundanter, the smell of mutton of the sheep brain pickled is low, mouthfeel is better, and can further improve the protein content of mutton soup, enriches the nutritive value of mutton soup.
In sum, the inventive method, on the basis keeping traditional mutton soup color, smell and taste, can solve traditional mutton soup and now can only do and now eat, the problem of not easily preservation and transport, finished product does not add any additive, sauce packet takes the upper strata solidification layer of the sheep oil boiled with goat tail oil, and can extend the freshness date of finished product, mutton and sheep brain long-used soup boil and pickles, reduce the smell of mutton of mutton soup, more comprehensively, quality is also more unified in the nutrition of soup, greatly can meet the dietary requirements of various places people.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1
A preparation method for fast food mutton soup, step is:
(1) powder bag is prepared: select high-quality sweet potato powder packaging, often wrap 50g;
(2) prepare flavor pack: be the salt of 1:2:3:3:2:2 by mass ratio: essence: pepper powder: chicken powder: chickens' extract: the root of Dahurain angelica, after mixing, packaging, often wraps 5g;
(3) prepare sauce packet: mixed with capsicum by ripe sheep oil and be brewed into sheep oil capsicum, then be the sheep oil capsicum of 2:0.5:2:1:3 by mass ratio: sesame oil: goat tail oil: chopped spring onion oil: sheep brain, mixes, packaging, often wraps 5-10g;
Wherein said sheep oil capsicum, after being opened with little baked wheaten cake by sheep oil, adds Chinese prickly ash, aniseed, little fennel, green onion, ginger, garlic, capsicum, caraway, celery, explode to yellow, then the paprika mixed thoroughly with condiment is added, fry to after darkening, add garlic foam and vinegar;
Described goat tail oil is after being stewed soup by sheep oil goat tail, leave standstill cooling, after being down to normal temperature, one deck sheep oil solidified on upper strata takes out, when wherein stewing soup with goat tail oil, in the goat tail of 2.5Kg, add the raw material of following weight: Chinese prickly ash 20g, aniseed 30g, fennel seeds 10g, dry yellow bean sauce 30g, bent wine 10g;
Described sheep brain is the sheep brain pickled with chicken powder, sesame oil, dark soy sauce, chickens' extract, monosodium glutamate;
(4) mutton bag is prepared: the fresh mutton of stripping and slicing is immersed in 2.5-3 hour in water, then in the boiling water of 95-105 DEG C, 10-13 minute is boiled, thoroughly to remove the extravasated blood in mutton, then put into long-used soup, under little fiery condition, boil 30-35 minute, then stewing 40-50 minute, to lower the temperature after taking-up refrigeration, packaging, often wrap 10-15g, in wherein said long-used soup, in the mutton of 15Kg jin, add each raw material of following weight:
Cloves 10g wrinkled giant hyssop 10g tsaoko 20g fragrant fruit 20g
The fragrant art 20g of Momordica grosvenori 20g Chinese cassia tree 20g tri-how 20g
Than foretelling 20g old ginger 20g vanilla 20g nutmeg 10g
White cool 20g green onion 1Kg ginger 0.5Kg garlic 0.5Kg
The dry yellow bean sauce 0.8Kg of the bent wine 0.2Kg salt 1.8Kg of capsicum 1Kg.
Embodiment 2
A preparation method for fast food mutton soup, step is:
(1) powder bag is prepared: select high-quality sweet potato powder packaging, often wrap 50g;
(2) prepare flavor pack: be the salt of 1:2:3:3:2:2 by mass ratio: essence: pepper powder: chicken powder: chickens' extract: the root of Dahurain angelica, after mixing, packaging, often wraps 5g;
(3) prepare sauce packet: mixed with capsicum by ripe sheep oil and be brewed into sheep oil capsicum, then be the sheep oil capsicum of 2:0.5:2:1:3 by mass ratio: sesame oil: goat tail oil: chopped spring onion oil: sheep brain, mixes, packaging, often wraps 5-10g;
Wherein said sheep oil capsicum, after being opened with little baked wheaten cake by sheep oil, adds Chinese prickly ash, aniseed, little fennel, green onion, ginger, garlic, capsicum, caraway, celery, explode to yellow, then the paprika mixed thoroughly with condiment is added, fry to after darkening, add garlic foam and vinegar;
Described goat tail oil is after being stewed soup by sheep oil goat tail, leave standstill cooling, after being down to normal temperature, one deck sheep oil solidified on upper strata takes out, when wherein stewing soup with goat tail oil, in the goat tail of 2.5Kg, add the raw material of following weight: Chinese prickly ash 20g, aniseed 30g, fennel seeds 10g, dry yellow bean sauce 30g, bent wine 10g;
Described sheep brain is the sheep brain pickled with chicken powder, sesame oil, dark soy sauce, chickens' extract, monosodium glutamate;
(4) mutton bag is prepared: the fresh mutton of stripping and slicing is immersed in 3-3.5 hour in water, then in the boiling water of 95-105 DEG C, 10-13 minute is boiled, thoroughly to remove the extravasated blood in mutton, then put into long-used soup, under little fiery condition, boil 30-35 minute, then stewing 40-50 minute, to lower the temperature after taking-up refrigeration, packaging, often wrap 10-15g, in wherein said long-used soup, in the mutton of 25Kg jin, add each raw material of following weight:
Cloves 10g wrinkled giant hyssop 10g tsaoko 20g fragrant fruit 20g
The fragrant art 20g of Momordica grosvenori 20g Chinese cassia tree 20g tri-how 20g
Than foretelling 20g old ginger 20g vanilla 20g nutmeg 10g
White cool 20g green onion 1Kg ginger 0.5Kg garlic 0.5Kg
The dry yellow bean sauce 0.8Kg of the bent wine 0.2Kg salt 1.8Kg of capsicum 1Kg;
(5) prepare vegetables bag, vegetables bag is the green onion of the oven dry being 3:2:1:2 by weight ratio: caraway: matrimony vine: carrot is packed, and often wraps 10g.
Claims (2)
1. a preparation method for fast food mutton soup, is characterized in that, step is:
(1) powder bag is prepared: select high-quality sweet potato powder packaging, often wrap 45-55g;
(2) prepare flavor pack: be the salt of 1:2:3:3:2:2 by mass ratio: essence: pepper powder: chicken powder: chickens' extract: the root of Dahurain angelica, after mixing, packaging, often wraps 5-8g;
(3) prepare sauce packet: mixed with capsicum by ripe sheep oil and be brewed into sheep oil capsicum, then be the sheep oil capsicum of 2:0.5:2:1:3 by mass ratio: sesame oil: goat tail oil: chopped spring onion oil: sheep brain, mixes, packaging, often wraps 5-10g;
Wherein said sheep oil capsicum, after being opened with little baked wheaten cake by sheep oil, adds Chinese prickly ash, aniseed, little fennel, green onion, ginger, garlic, capsicum, caraway, celery, explode to yellow, then the paprika mixed thoroughly with condiment is added, fry to after darkening, add garlic foam and vinegar;
Described goat tail oil is after being stewed soup by sheep oil goat tail, leave standstill cooling, after being down to normal temperature, one deck sheep oil solidified on upper strata takes out, when wherein stewing soup with goat tail oil, in the goat tail of 2.5Kg, add the raw material of following weight: Chinese prickly ash 20g, aniseed 30g, fennel seeds 10g, dry yellow bean sauce 30g, bent wine 10g;
Described sheep brain is the sheep brain pickled with chicken powder, sesame oil, dark soy sauce, chickens' extract, monosodium glutamate;
(4) mutton bag is prepared: the fresh mutton of stripping and slicing is immersed in 2.5-3.5 hour in water, then in the boiling water of 95-105 DEG C, 10-13 minute is boiled, thoroughly to remove the extravasated blood in mutton, then put into long-used soup, under little fiery condition, boil 30-35 minute, then stewing 40-50 minute, to lower the temperature after taking-up refrigeration, packaging, often wrap 10-15g, in wherein said long-used soup, in the mutton of 15-25Kg jin, add each raw material of following weight:
Cloves 10g wrinkled giant hyssop 10g tsaoko 20g fragrant fruit 20g
The fragrant art 20g of Momordica grosvenori 20g Chinese cassia tree 20g tri-how 20g
Than foretelling 20g old ginger 20g vanilla 20g nutmeg 10g
White cool 20g green onion 1Kg ginger 0.5Kg garlic 0.5Kg
The dry yellow bean sauce 0.8Kg of the bent wine 0.2Kg salt 1.8Kg of capsicum 1Kg.
2. the preparation method of a kind of fast food mutton soup according to claim 1, is characterized in that, also comprise vegetables bag, is the green onion of the oven dry being 3:2:1:2 by weight ratio: caraway: matrimony vine: carrot is packed, and often wraps 10g.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105310042A (en) * | 2015-11-20 | 2016-02-10 | 安徽省宏亮食品有限公司 | Fresh mutton soup with spleen and stomach strengthening effect and preparation method thereof |
| CN105995582A (en) * | 2016-07-01 | 2016-10-12 | 陈跃生 | Stewed lamb in brown sauce |
| CN106136089A (en) * | 2016-06-28 | 2016-11-23 | 杨涎 | A kind of long shelf-life without smelling of mutton mutton powder and preparation method thereof |
| CN108112918A (en) * | 2017-12-08 | 2018-06-05 | 安徽三兄弟薯业有限责任公司 | Wide powder of a kind of craft chafing dish and preparation method thereof |
| CN108651877A (en) * | 2018-04-09 | 2018-10-16 | 邬克 | A kind of production method of fast food Lamb Spine Hot Pot chafing dish |
| CN109288009A (en) * | 2018-09-30 | 2019-02-01 | 温霞虹 | A kind of preparation method of fast food Chinese herbal medicine nourishing sheep soup |
| CN111194907A (en) * | 2018-11-16 | 2020-05-26 | 安徽君临食品有限公司 | Special instant beef soup sauce packet and preparation process thereof |
| CN116076583A (en) * | 2022-11-24 | 2023-05-09 | 江南大学 | Preparation method of liquid flavoring mutton fat with low cholesterol and low mutton smell |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105310042A (en) * | 2015-11-20 | 2016-02-10 | 安徽省宏亮食品有限公司 | Fresh mutton soup with spleen and stomach strengthening effect and preparation method thereof |
| CN106136089A (en) * | 2016-06-28 | 2016-11-23 | 杨涎 | A kind of long shelf-life without smelling of mutton mutton powder and preparation method thereof |
| CN105995582A (en) * | 2016-07-01 | 2016-10-12 | 陈跃生 | Stewed lamb in brown sauce |
| CN108112918A (en) * | 2017-12-08 | 2018-06-05 | 安徽三兄弟薯业有限责任公司 | Wide powder of a kind of craft chafing dish and preparation method thereof |
| CN108651877A (en) * | 2018-04-09 | 2018-10-16 | 邬克 | A kind of production method of fast food Lamb Spine Hot Pot chafing dish |
| CN109288009A (en) * | 2018-09-30 | 2019-02-01 | 温霞虹 | A kind of preparation method of fast food Chinese herbal medicine nourishing sheep soup |
| CN111194907A (en) * | 2018-11-16 | 2020-05-26 | 安徽君临食品有限公司 | Special instant beef soup sauce packet and preparation process thereof |
| CN116076583A (en) * | 2022-11-24 | 2023-05-09 | 江南大学 | Preparation method of liquid flavoring mutton fat with low cholesterol and low mutton smell |
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Application publication date: 20150909 |
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