CN106136089A - A kind of long shelf-life without smelling of mutton mutton powder and preparation method thereof - Google Patents
A kind of long shelf-life without smelling of mutton mutton powder and preparation method thereof Download PDFInfo
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- CN106136089A CN106136089A CN201610483514.6A CN201610483514A CN106136089A CN 106136089 A CN106136089 A CN 106136089A CN 201610483514 A CN201610483514 A CN 201610483514A CN 106136089 A CN106136089 A CN 106136089A
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- parts
- mutton
- bag
- caprae seu
- seu ovis
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- 239000000843 powder Substances 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims description 9
- 241000283898 Ovis Species 0.000 claims abstract description 45
- 241001494479 Pecora Species 0.000 claims abstract description 34
- 235000014347 soups Nutrition 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 210000000582 semen Anatomy 0.000 claims abstract description 11
- 241000628997 Flos Species 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 238000001802 infusion Methods 0.000 claims abstract description 3
- 241000287828 Gallus gallus Species 0.000 claims description 12
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 12
- 239000004223 monosodium glutamate Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 7
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 5
- 239000000470 constituent Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 6
- 241000209094 Oryza Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 235000002566 Capsicum Nutrition 0.000 description 3
- 240000008574 Capsicum frutescens Species 0.000 description 3
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 3
- 235000011613 Pinus brutia Nutrition 0.000 description 3
- 241000018646 Pinus brutia Species 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 239000001390 capsicum minimum Substances 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 230000001419 dependent effect Effects 0.000 description 3
- 239000004744 fabric Substances 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 239000012567 medical material Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- 239000003390 Chinese drug Substances 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
nullThe present invention relates to a kind of long shelf-life without smelling of mutton mutton powder，It is prepared by following raw material: powder bag、Carnis caprae seu ovis bag、Sheep steamed dumping and Fructus Capsici bag，Described Carnis caprae seu ovis bag and sheep steamed dumping system's Carnis caprae seu ovis and sheep soup prepare with Chinese prescription together infusion，Described Chinese prescription includes that the raw material of following weight portion forms: anistree 24 parts、Flos Caryophylli 1.5 2.5 parts、37 parts of Fructus Foeniculi、Fructus Tsaoko 4 10 parts、The Radix Angelicae Dahuricae 35 parts、Fructus Amomi Rotundus 37 parts、Fructus Amomi 56 parts、Semen myristicae 0.5 2.5 parts、Radix Et Rhizoma Nardostachyos 1.5 2.5 parts、37 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi)、Herba Pelargonii Graveolentis 24 parts、Rhizoma et radix valerianae 24 parts,Chinese prescription is added in the stockpot of the Carnis caprae seu ovis that boils by the present invention，Interact with the smell of mutton composition of Carnis caprae seu ovis，Smell of mutton constituent is made to be converted，Can effectively remove sheep smell of mutton，It is boiled and the temperature and time in sterilization process by strict control simultaneously，Shelf-life can be up to more than 3 months.
Description
Technical field
The present invention relates to a kind of long shelf-life without smelling of mutton mutton powder and preparation method thereof.
Background technology
For Carnis caprae seu ovis relatively Carnis Sus domestica, possess good edibility and health-care effect, favored by consumers in general.But
Due to it is well known that Carnis caprae seu ovis goods exist substantial amounts of smell of mutton so that some people cannot be swallowed, Carnis caprae seu ovis goods are respected and remote
It, the most vacuum-packed Carnis caprae seu ovis goods, along with the prolongation of its time, smell of mutton is more and more heavier, largely to Carnis caprae seu ovis system
The sale of product has a negative impact.At present, cook vacuum packaging mutton powder in terms of, traditional method be add Radix Raphani, rice vinegar,
The food materials such as Semen phaseoli radiati, Pericarpium Citri tangerinae, Semen Juglandis, Fructus Crataegi together boil, and this kind of method is very difficult to, except the sheep smell of mutton of remaining in mutton powder, cause sheep
Meat powder taste is poor, and the shelf-life is short.
In view of this, need to invent a kind of long shelf-life without smelling of mutton mutton powder.
Summary of the invention
It is an object of the invention to overcome the defect of prior art, it is provided that the mutton powder of a kind of long shelf-life without smelling of mutton, and
Its preparation method is provided simultaneously.
To achieve these goals, the technical scheme that the present invention takes is as follows:
A kind of long shelf-life without smelling of mutton mutton powder, its key technology point is, it is prepared by following raw material: powder bag, Carnis caprae seu ovis bag, sheep
Steamed dumping and Fructus Capsici bag, described Carnis caprae seu ovis bag and sheep steamed dumping system's Carnis caprae seu ovis and sheep soup prepare with Chinese prescription together infusion, described Chinese drug-treated group
Side includes that the raw material of following weight portion forms:
Anistree 2-4 part；
Flos Caryophylli 1.5-2.5 part；
Fructus Foeniculi 3-7 part；
Fructus Tsaoko 4-5；
Radix Angelicae Dahuricae 3-5 part；
Fructus Amomi Rotundus 3-7 part；
Fructus Amomi 5-6 part；
Semen myristicae 3-4；
Radix Et Rhizoma Nardostachyos 1.5-2.5 part；
Cortex cinnamomi japonici (Ramulus Cinnamomi) 3-7 part；
Herba Pelargonii Graveolentis 2-4 part；
Rhizoma et radix valerianae 2-4 part.
Further, described Chinese prescription includes that the raw material of following weight portion forms:
Anistree 4 parts；
Flos Caryophylli 2 parts；
5 parts of Fructus Foeniculi；
Fructus Tsaoko 4-5；
The Radix Angelicae Dahuricae 4 parts；
Fructus Amomi Rotundus 5 parts；
Fructus Amomi 4 parts；
Semen myristicae 3-4；
Radix Et Rhizoma Nardostachyos 2 parts；
5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi)；
Herba Pelargonii Graveolentis 3 parts；
Rhizoma et radix valerianae 3 parts.
The preparation method that another aspect of the present invention provides a kind of above-mentioned mutton powder is specific as follows:
(1) weigh each raw material of Chinese medicine by above-mentioned weight portion, be pulverized and mixed and make medicated bag；
(2) in pot, add water, medicated bag is put into pot；
(3) Rhizoma Zingiberis Recens, raw Carnis caprae seu ovis, salt, chicken essence and monosodium glutamate are added sequentially in pot；
(4) Carnis caprae seu ovis boils to medium well, seals through high-temperature retort bag vacuum, obtain Carnis caprae seu ovis bag after taking-up；
(5) sheep soup boils 3 hours, seals through high-temperature retort bag vacuum, obtains sheep steamed dumping；
(6) Carnis caprae seu ovis bag and sheep steamed dumping are put into 115-118 DEG C of sterilizing of autoclave sterilization pot 13 minutes, 121 DEG C of sterilizings 2 minutes,
It is cooled to 60 DEG C of sterilizings 5 minutes, is cooled to room temperature after taking-up rapidly and both obtained.
Further, the ratio of weight and number of described raw material of Chinese medicine, water, raw Carnis caprae seu ovis, Rhizoma Zingiberis Recens, salt, chicken essence and monosodium glutamate is 1:50:
7.5:0.5:1:0.25:0.25。
Further, Fructus Capsici bag prepares by the following method:
(1) generous Fructus Capsici 10Kg is minced stir；
(2) 0.75Kg Bulbus Allii, 0.2Kg Pericarpium Zanthoxyli, 0.2Kg monosodium glutamate, 0.2Kg chicken essence are added；
(3) pouring is watered to uniform stirring on Fructus Capsici by Adeps Sus domestica 30Kg burning to 95 DEG C.
Compared with prior art, having the beneficial effect that acquired by the present invention:
The medicated bag that Chinese crude drug is mixed by the present invention: anise, Flos Caryophylli, Fructus Foeniculi, Fructus Tsaoko, the Radix Angelicae Dahuricae, Fructus Amomi Rotundus, Fructus Amomi, semen myristicae, sweet
Pine, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis and Rhizoma et radix valerianae, add in the stockpot of the Carnis caprae seu ovis that boils, interact with the smell of mutton composition of Carnis caprae seu ovis, make smell of mutton group
Becoming composition to be converted, can effectively remove sheep smell of mutton, it is boiled and the temperature in sterilization process by strict control simultaneously
And the time, cooking out the vacuum packaging Carnis caprae seu ovis rice flour not having sheep smell of mutton, the shelf-life can be up to more than 3 months.
Chinese prescription scientific formulation of the present invention is rigorous, on the premise of ensureing that Carnis caprae seu ovis and sheep soup nutrition are not run off, effectively prolongs
Grow the shelf-life, made Carnis caprae seu ovis and sheep soup delicious flavour, it is ensured that the edible safety of mutton powder.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is carried out further details of narration.
Embodiment 1
1, Carnis caprae seu ovis, the manufacture method of sheep soup:
(1) by anistree 4 money, Flos Caryophylli 2 money, Fructus Foeniculi 5 money, Fructus Tsaoko 4-5, the Radix Angelicae Dahuricae 4 money, Fructus Amomi Rotundus 5 money, Fructus Amomi 4 money, semen myristicae 3-4,
Radix Et Rhizoma Nardostachyos 2 money, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5 money, Herba Pelargonii Graveolentis 3 money, Rhizoma et radix valerianae 3 money, etc. medical material uniformly mix, divide according to the ratio-dependent of 1:50 kilogram of sheep soup
Amount；
(2) formula uniformly mixed is put in cloth bag；
(3) pot is poured into the water of 50 kilograms and medicated bag is put into pot；
(4) Rhizoma Zingiberis Recens 0.5 kilogram is put into；
(5) 7.5 kilograms of raw Carnis caprae seu ovis is put into；
(6) salt 1 kilogram is put into；
(7) 0.25 kilogram of monosodium glutamate of chicken essence 0.25 kilogram is put into；
(8) Carnis caprae seu ovis boiling medium well is taken out, seal by high-temperature retort bag vacuum；
(9), after sheep soup boils 3 hours, seal by high-temperature retort bag vacuum；
(10) Carnis caprae seu ovis good for vacuum, sheep soup are put into autoclave sterilization pot sterilizing 115-118 DEG C 13 minutes, 121 DEG C 2 points
Clock, is cooled to 60 DEG C 5 minutes, puts into and be cooled to room temperature in cold water rapidly after taking-up；
2, dispensing oil capsicum manufacture method:
(1) generous Fructus Capsici 10Kg is minced stir；
(2) 0.75Kg Bulbus Allii, 0.2Kg Pericarpium Zanthoxyli, 0.2Kg monosodium glutamate, 0.2Kg chicken essence are added；
(3) pouring is watered to uniform stirring on Fructus Capsici by Adeps Sus domestica 30Kg burning to 95 DEG C.
Embodiment 2
1, Carnis caprae seu ovis, the manufacture method of sheep soup:
(1) by anistree 2 money, Flos Caryophylli 2.5 money, Fructus Foeniculi 3 money, Fructus Tsaoko 5, the Radix Angelicae Dahuricae 5 money, Fructus Amomi Rotundus 3 money, Fructus Amomi 6 money, semen myristicae 3, sweet
Pine 2.5 money, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3 money, Herba Pelargonii Graveolentis 4 money, Rhizoma et radix valerianae 2 money, etc. medical material uniformly mix, divide according to the ratio-dependent of 1:50 kilogram of sheep soup
Amount；
(2) formula uniformly mixed is put in cloth bag；
(3) pot is poured into the water of 50 kilograms and medicated bag is put into pot；
(4) Rhizoma Zingiberis Recens 0.5 kilogram is put into；
(5) 7.5 kilograms of raw Carnis caprae seu ovis is put into；
(6) salt 1 kilogram is put into；
(7) 0.25 kilogram of monosodium glutamate of chicken essence 0.25 kilogram is put into；
(8) Carnis caprae seu ovis boiling medium well is taken out, seal by high-temperature retort bag vacuum；
(9), after sheep soup boils 3 hours, seal by high-temperature retort bag vacuum；
(10) Carnis caprae seu ovis good for vacuum, sheep soup are put into autoclave sterilization pot sterilizing 115-118 DEG C 13 minutes, 121 DEG C 2 points
Clock, is cooled to 60 DEG C 5 minutes, puts into and be cooled to room temperature in cold water rapidly after taking-up；
2, dispensing oil capsicum manufacture method:
(1) generous Fructus Capsici 10Kg is minced stir；
(2) 0.75Kg Bulbus Allii, 0.2Kg Pericarpium Zanthoxyli, 0.2Kg monosodium glutamate, 0.2Kg chicken essence are added；
(3) pouring is watered to uniform stirring on Fructus Capsici by Adeps Sus domestica 30Kg burning to 95 DEG C.
Embodiment 3
1, Carnis caprae seu ovis, the manufacture method of sheep soup
(1) by anistree 4 money, Flos Caryophylli 1.5 money, Fructus Foeniculi 7 money, Fructus Tsaoko 4, the Radix Angelicae Dahuricae 3 money, Fructus Amomi Rotundus 7 money, Fructus Amomi 5 money, semen myristicae 4, sweet
Pine 1.5 money, Cortex cinnamomi japonici (Ramulus Cinnamomi) 7 money, Herba Pelargonii Graveolentis 2 money, Rhizoma et radix valerianae 4 money, etc. medical material uniformly mix, divide according to the ratio-dependent of 1:50 kilogram of sheep soup
Amount；
(2) formula uniformly mixed is put in cloth bag；
(3) pot is poured into the water of 50 kilograms and medicated bag is put into pot；
(4) Rhizoma Zingiberis Recens 0.5 kilogram is put into；
(5) 7.5 kilograms of raw Carnis caprae seu ovis is put into；
(6) salt 1 kilogram is put into；
(7) 0.25 kilogram of monosodium glutamate of chicken essence 0.25 kilogram is put into；
(8) Carnis caprae seu ovis boiling medium well is taken out, seal by high-temperature retort bag vacuum；
(9), after sheep soup boils 3 hours, seal by high-temperature retort bag vacuum；
(10) Carnis caprae seu ovis good for vacuum, sheep soup are put into autoclave sterilization pot sterilizing 115-118 DEG C 13 minutes, 121 DEG C 2 points
Clock, is cooled to 60 DEG C 5 minutes, puts into and be cooled to room temperature in cold water rapidly after taking-up；
2, dispensing oil capsicum manufacture method:
(1) generous Fructus Capsici 10Kg is minced stir；
(2) 0.75Kg Bulbus Allii, 0.2Kg Pericarpium Zanthoxyli, 0.2Kg monosodium glutamate, 0.2Kg chicken essence are added；
(3) pouring is watered to uniform stirring on Fructus Capsici by Adeps Sus domestica 30Kg burning to 95 DEG C.
Effect example 1
The Carnis caprae seu ovis rice flour obtaining embodiment 1 carries out the experimental investigation of taste and shelf-life, and specific standards is as follows:
Taste appraisal: taste never deliciousness to deliciousness is divided into five grades, respectively taste bad 1 point, poor 2 points of taste, taste
General 3 points, taste slightly 4 points, features good taste 5 points.Suit one's taste after 100 trial test personnel taste and mark, make even and divide equally.
Smell of mutton grade: without smelling of mutton 3 points；Slightly smell of mutton 2 points；There is smell of mutton 1 point；Big 0 point of smell of mutton；Personnel are tasted through 100
After trial test, smell of mutton is marked, make even and divide equally.
| Taste appraisal | Smell of mutton grade | Shelf-life | |
| Embodiment 1 | 4.85 point | 3 points | ＞ 3 months |
The Carnis caprae seu ovis rice flour that the present embodiment obtains, delicious in taste, without smelling of mutton, the shelf-life can reach more than 3 months.
The above embodiment is only the preferred embodiments of the present invention, and and the feasible enforcement of non-invention exhaustive.Right
For persons skilled in the art, to its done any showing on the premise of without departing substantially from the principle of the invention and spirit
The change being clear to, within all should being contemplated as falling with the claims of the present invention.
Claims (5)
1. one kind long shelf-life without smelling of mutton mutton powder, it is characterised in that it is prepared by following raw material: powder bag, Carnis caprae seu ovis bag, sheep steamed dumping
Prepare with Chinese prescription together infusion with Fructus Capsici bag, described Carnis caprae seu ovis bag and sheep steamed dumping system's Carnis caprae seu ovis and sheep soup, described Chinese prescription bag
The raw material including following weight portion forms:
Anistree 2-4 part；
Flos Caryophylli 1.5-2.5 part；
Fructus Foeniculi 3-7 part；
Fructus Tsaoko 4-10 part；
Radix Angelicae Dahuricae 3-5 part；
Fructus Amomi Rotundus 3-7 part；
Fructus Amomi 5-6 part；
Semen myristicae 0.5-2.5 part；
Radix Et Rhizoma Nardostachyos 1.5-2.5 part；
Cortex cinnamomi japonici (Ramulus Cinnamomi) 3-7 part；
Herba Pelargonii Graveolentis 2-4 part；
Rhizoma et radix valerianae 2-4 part.
One the most according to claim 1 long shelf-life without smelling of mutton mutton powder, it is characterised in that described Chinese prescription includes
The raw material composition of following weight portion:
Anistree 4 parts；
Flos Caryophylli 2 parts；
5 parts of Fructus Foeniculi；
Fructus Tsaoko 8 parts；
The Radix Angelicae Dahuricae 4 parts；
Fructus Amomi Rotundus 5 parts；
Fructus Amomi 4 parts；
Semen myristicae 2 parts；
Radix Et Rhizoma Nardostachyos 2 parts；
5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi)；
Herba Pelargonii Graveolentis 3 parts；
Rhizoma et radix valerianae 3 parts.
3. the preparation method of an a kind of long shelf-life without smelling of mutton mutton powder as claimed in claim 1 or 2, it is characterised in that
The preparation method of above-mentioned mutton powder is specific as follows:
(1) weigh each raw material of Chinese medicine by above-mentioned weight portion, be pulverized and mixed and make medicated bag；
(2) in pot, add water, medicated bag is put into pot；
(3) Rhizoma Zingiberis Recens, raw Carnis caprae seu ovis, salt, chicken essence and monosodium glutamate are added sequentially in pot；
(4) Carnis caprae seu ovis boils to medium well, seals through high-temperature retort bag vacuum, obtain Carnis caprae seu ovis bag after taking-up；
(5) sheep soup boils 3 hours, seals through high-temperature retort bag vacuum, obtains sheep steamed dumping；
(6) Carnis caprae seu ovis bag and sheep steamed dumping are put into 115-118 DEG C of sterilizing of autoclave sterilization pot 13 minutes, 121 DEG C of sterilizings 2 minutes,
It is cooled to 60 DEG C of sterilizings 5 minutes, is cooled to room temperature after taking-up rapidly and both obtained.
The preparation method of a kind of long shelf-life without smelling of mutton mutton powder the most according to claim 3, it is characterised in that in described
The ratio of weight and number of medicine raw material, water, raw Carnis caprae seu ovis, Rhizoma Zingiberis Recens, salt, chicken essence and monosodium glutamate is 1:50:7.5:0.5:1:0.25:0.25.
The preparation method of a kind of long shelf-life without smelling of mutton mutton powder the most according to claim 3, it is characterised in that Fructus Capsici bag
Prepare by the following method:
(1) generous Fructus Capsici 10Kg is minced stir；
(2) 0.75Kg Bulbus Allii, 0.2Kg Pericarpium Zanthoxyli, 0.2Kg monosodium glutamate, 0.2Kg chicken essence are added；
(3) pouring is watered to uniform stirring on Fructus Capsici by Adeps Sus domestica 30Kg burning to 95 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610483514.6A CN106136089A (en) | 2016-06-28 | 2016-06-28 | A kind of long shelf-life without smelling of mutton mutton powder and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610483514.6A CN106136089A (en) | 2016-06-28 | 2016-06-28 | A kind of long shelf-life without smelling of mutton mutton powder and preparation method thereof |
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| CN106136089A true CN106136089A (en) | 2016-11-23 |
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|---|---|---|---|
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109380698A (en) * | 2017-08-04 | 2019-02-26 | 津古北(天津)餐饮管理有限责任公司 | Sheep soup formula of special material |
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|---|---|---|---|---|
| CN1170526A (en) * | 1996-10-09 | 1998-01-21 | 王东 | Processing method for mutton |
| CN1915087A (en) * | 2005-08-15 | 2007-02-21 | 贵州新大山食品有限公司 | Formula of instant powder for mutton, and fabricating technique |
| CN101530223A (en) * | 2009-04-20 | 2009-09-16 | 吴泽崇 | A vacuum curing convenient mutton soup material and preparation method thereof |
| CN102626230A (en) * | 2012-04-28 | 2012-08-08 | 福建绿河谷农牧有限公司 | Cooking method of sliced boiled mutton |
| CN103689505A (en) * | 2013-11-19 | 2014-04-02 | 安徽麦德发食品有限公司 | Black tea cola mutton powder |
| CN104886674A (en) * | 2015-06-17 | 2015-09-09 | 冯星星 | Preparation method of instant mutton soup |
| CN105595194A (en) * | 2015-12-17 | 2016-05-25 | 陈伟明 | Making method of mutton with rice noodles |
-
2016
- 2016-06-28 CN CN201610483514.6A patent/CN106136089A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1170526A (en) * | 1996-10-09 | 1998-01-21 | 王东 | Processing method for mutton |
| CN1915087A (en) * | 2005-08-15 | 2007-02-21 | 贵州新大山食品有限公司 | Formula of instant powder for mutton, and fabricating technique |
| CN101530223A (en) * | 2009-04-20 | 2009-09-16 | 吴泽崇 | A vacuum curing convenient mutton soup material and preparation method thereof |
| CN102626230A (en) * | 2012-04-28 | 2012-08-08 | 福建绿河谷农牧有限公司 | Cooking method of sliced boiled mutton |
| CN103689505A (en) * | 2013-11-19 | 2014-04-02 | 安徽麦德发食品有限公司 | Black tea cola mutton powder |
| CN104886674A (en) * | 2015-06-17 | 2015-09-09 | 冯星星 | Preparation method of instant mutton soup |
| CN105595194A (en) * | 2015-12-17 | 2016-05-25 | 陈伟明 | Making method of mutton with rice noodles |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109380698A (en) * | 2017-08-04 | 2019-02-26 | 津古北(天津)餐饮管理有限责任公司 | Sheep soup formula of special material |
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Application publication date: 20161123 |