CN1078052C - Concentrated instant mutton stock and its preparing process - Google Patents
Concentrated instant mutton stock and its preparing process Download PDFInfo
- Publication number
- CN1078052C CN1078052C CN99113075A CN99113075A CN1078052C CN 1078052 C CN1078052 C CN 1078052C CN 99113075 A CN99113075 A CN 99113075A CN 99113075 A CN99113075 A CN 99113075A CN 1078052 C CN1078052 C CN 1078052C
- Authority
- CN
- China
- Prior art keywords
- bag
- soup
- mutton
- preparation
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a convenient concentrated dry mutton soup material taking mutton and the offal of sheep as main raw materials and a preparing method for the convenient concentrated dry mutton soup material. The present invention is invented for the defects that the existing mutton soup is freshly prepared as ordered, and the transportation and the preservation are not easy. The present invention has the main method that mutton, the bones of sheep, and the offal of sheep are boiled by water, and seasonings such as tsaoko amomum fruit, glaangal, guitong, dahurian angelica, etc. are added simultaneously. The cooked mutton and the cooked offal are packed, and mutton soup is packed by filling nitrogen after being concentrated and dried. Vegetables are packed after being dewatered and dried, and the convenient concentrated dry mutton soup material which is convenient to carry over can be prepared by the matching of auxiliary seasonings. The present invention has the advantages of simple preparing technology, the keeping of traditional flavour of the product, preserving time extension, portability and convenient use.
Description
The invention belongs to a kind of instant food and making field, is to be the concentrated instant mutton stock and the preparation method of main material by mutton and unloading goods etc.
Mutton soup nutritious is a kind of traditional typical local food, having characteristics such as appetizing takes care of health, delicious flavour.Because the making of mutton soup mainly is traditional method, and the manufacturing process of various places is all inequality.Therefore, the taste of mutton soup is different, and quality be cannot say for sure.This food is difficult for the transportation preservation in addition, can only now eat existing work, and family oneself makes, and also is weak on the taste, so limited the development of this food.The sheep soup that adopts the quick-frozen mode to make also is subjected to transporting the restriction with condition of storage.Therefore be badly in need of a kind of steady quality of exploitation, instant, and the instant mutton soup material that can produce in enormous quantities.
The concentrated instant mutton stock and the preparation method that the purpose of this invention is to provide a kind of that can manufacture, long shelf-life.
Concentrated instant mutton stock of the present invention comprises the full flavor and two kinds of the daives life of a family, and its preparation method is as follows:
The preparation method of 1 full flavor mutton soup stock
1.1 the preparation method of meat material package: the fresh sheep bone of 7-8kg is scalded with hot water earlier, pull out after removing watery blood, joint is pounded the disconnected pot of putting into, add the infusion of 25-35kg water, after waiting to boil, add the new fresh mutton of 10kg or unload goods, remove floating foam, put into following material: tsaoko 15-25g, galingal 15-25g, osmanthus logical 90-110g, the river root of Dahurian angelica 90-110g (scalding the back peeling) with boiling water; Mutton is pulled out after boiling 6 ripe disconnected blood, is cut into the sheet of 1-3mm, packing behind the high temperature sterilization, every bag 50g;
1.2 the preparation method of flavor pack: after meat was pulled out, bone in the pot and soup continued infusion, treated that gelatine and the marrow in the bone incorporates in the soup, and muscle, meat on the bone come off, and soup is off-white color, during aromatic flavour, soup is contained in the container; Cartilage, muscle head and meat mincing etc. in the soup add soup and pepper water (the 50g Chinese prickly ash adds 1500g water and boils) in the container with the colloid mill correct grinding during mill; Meat soup behind the correct grinding carries out low temperature, vacuum, add after concentrating, be dried to powder: Gui Zi 10-20g, cloves 5-10g (Gui Zi, Ground Cloves are broken into end mix with), refined salt and monosodium glutamate a little, mix back (or being pressed into bulk), carry out vacuum pack with nitrogen, every bag 10g.
The preparation method of 2 homely mutton soup stocks, homely mutton soup are to have increased vegetables and two bags of chilli oil on the basis of full flavor mutton soup, and preparation method is as follows:
2.1 the preparation method of vegetables bag:, dehydrate back dress bag, every bag 50g with Chinese cabbage, vermicelli (half-mature), each aliquot of carrot (being processed into art flower shape);
2.2 the preparation method of chilli oil bag: well-done capsicum and ripe sheep oil are made the sauce shape boil back packing, every bag 5g.
3 auxiliary condiment: green onion, ginger, cassia bark, dried orange peel, pepper, fennel, mustard seed, matrimony vine each a little, dress bag after the drying and crushing, every bag 5g.
More than meat material package, flavor pack and auxiliary flavor pack are packaged into together, promptly become full flavor instant mutton soup material; Meat material package, flavor pack, vegetables bag, chilli oil bag and auxiliary flavor pack are packaged into together, promptly become homely instant mutton soup material.According to different regions or human needs, the packing in can increase poker and through vacuum-packed cake 100g.
When edible, meat material package, flavor pack or vegetables bag are put into container, get final product going into the 500g boiling water, chilli oil and auxiliary condiment can be placed according to individual taste needs.
Advantage of the present invention is: kept the traditional properties such as look, perfume (or spice) and flavor of mutton soup, prolonged the fresh-keeping time, and made and carry instant.Enlarge the sale face of product, further improved people's eating patterns, also promoted Developing of Animal Industry simultaneously greatly.
Embodiments of the invention are:
The preparation method of 1 full flavor mutton soup stock
1.1 the preparation method of meat material package: the fresh sheep bone of 8kg is scalded with hot water earlier, pull out after removing watery blood, joint is pounded the disconnected pot of putting into, add the infusion of 30kg water, after waiting to boil, add the new fresh mutton of 10kg or unload goods, remove floating foam, put into following material: tsaoko 20g galingal 20g, osmanthus logical 100g, river root of Dahurian angelica 100g (scalding the back peeling) with boiling water; Sheep is pulled out after urging and boiling 6 ripe disconnected blood, is cut into the sheet of 2mm, packing behind the high temperature sterilization, every bag 50g;
1.2 the preparation method of flavor pack: after meat was pulled out, bone in the pot and soup continued infusion, treated that muscle, meat that gelatine in the bone and marrow incorporate in the soup, on the bone come off, and soup is off-white color, during aromatic flavour, soup is contained in the container; Cartilage, muscle head and meat mincing etc. in the soup add soup and pepper water (the 50g Chinese prickly ash adds 1500g water and boils) in the container with the colloid mill correct grinding during mill; Meat soup behind the correct grinding carries out low temperature, vacuum, add after concentrating, be dried to powder: Gui Zi 15g, cloves 6g (Gui Zi, Ground Cloves are broken into end mix with), refined salt and monosodium glutamate a little, after mixing, carry out vacuum pack with nitrogen, every bag 10g.
The preparation method of 2 homely mutton soup stocks, the preparation method of meat material package and flavor pack and last same has increased by two bags of vegetables and chilli oil, and preparation method is as follows:
2.1 the preparation method of vegetables bag:, dehydrate back dress bag, every bag 50g with Chinese cabbage, vermicelli (half-mature), each aliquot of carrot (being processed into art flower shape);
2.2 the preparation method of chilli oil bag: well-done pimiento and ripe sheep oil are made the sauce shape boil back packing, every bag 5g.
3 auxiliary condiment: by green onion and Jiang Ge 1, cassia bark, dried orange peel, pepper, fennel, mustard seed, each ratio of 0.5 of matrimony vine are with dress bag after the condiment drying and crushing, every bag 5g.
More than meat material package, flavor pack and auxiliary flavor pack are packaged into together, promptly become full flavor instant mutton soup material; Meat material package, flavor pack, vegetables bag, chilli oil bag and auxiliary flavor pack are packaged into together, promptly become homely instant mutton soup material.
Claims (4)
1, a kind of concentrated instant mutton stock preparation method may further comprise the steps, and it is characterized in that:
1. the preparation method of meat material package: the fresh sheep bone of 7-8kg is scalded with hot water earlier, pull out after removing watery blood, joint is pounded the disconnected pot of putting into, add the infusion of 25-35kg water, after waiting to boil, add the new fresh mutton of 10kg or unload goods, remove floating foam, put into following material: the river root of Dahurian angelica 90-110g of tsaoko 15-25g, galingal 15-25g, the logical 90-110g in osmanthus, peeling; Mutton is pulled out after boiling 6 ripe disconnected blood, is cut into the sheet of 1-3mm, packing behind the high temperature sterilization, every bag 50g;
2. the preparation method of flavor pack: after meat was pulled out, bone in the pot and soup continued infusion, treated that gelatine and the marrow in the bone incorporates in the soup, and muscle, meat on the bone come off, and soup is off-white color, during aromatic flavour, soup is contained in the container; Cartilage, muscle head and meat mincing etc. in the soup add soup and pepper water in the container with the colloid mill correct grinding during mill; Meat soup behind the correct grinding carries out low temperature, vacuum, add after concentrating, be dried to powder: Gui Zi 10-20g, cloves 5-10g, refined salt and monosodium glutamate a little, after mixing, carry out vacuum pack with nitrogen, every bag 10g;
The preparation method of 3. auxiliary condiment: green onion, ginger, cassia bark, dried orange peel, pepper, fennel, mustard seed, matrimony vine each a little, dress bag after the drying and crushing, every bag 5g.
2, concentrated instant mutton stock preparation method according to claim 1 is characterized in that, can also add following steps:
1. the preparation method of vegetables bags: with Chinese cabbage, half-mature vermicelli, be processed into each aliquot of carrot of art flower shape, dehydrate back dress bag, every bag 50g;
2. the preparation method of chilli oil bag: well-done capsicum and ripe sheep oil are made the sauce shape boil back packing, every bag 5g.
3, a kind of concentrated instant mutton stock of making in accordance with the method for claim 1 is characterized in that: meat material package, flavor pack and auxiliary flavor pack are installed to together.
4, a kind of concentrated instant mutton stock of making in accordance with the method for claim 2 is characterized in that: meat material package, flavor pack, vegetables bag, chilli oil bag and auxiliary flavor pack are installed to together.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99113075A CN1078052C (en) | 1999-07-02 | 1999-07-02 | Concentrated instant mutton stock and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99113075A CN1078052C (en) | 1999-07-02 | 1999-07-02 | Concentrated instant mutton stock and its preparing process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1240612A CN1240612A (en) | 2000-01-12 |
| CN1078052C true CN1078052C (en) | 2002-01-23 |
Family
ID=5276310
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99113075A Expired - Fee Related CN1078052C (en) | 1999-07-02 | 1999-07-02 | Concentrated instant mutton stock and its preparing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1078052C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1306884C (en) * | 2003-06-01 | 2007-03-28 | 姜英姬 | Instant sauce soup material and its making method |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100469261C (en) * | 2005-02-02 | 2009-03-18 | 于连富 | Hotpot condiment and its preparation |
| 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 |
| CN102293397B (en) * | 2011-09-16 | 2014-08-13 | 安记食品股份有限公司 | Compound sheepy odor seasoning powder |
| CN103876205A (en) * | 2012-12-19 | 2014-06-25 | 山东凯铭实业有限公司 | Preparation method for instant mutton soup |
| CN104522765A (en) * | 2015-01-06 | 2015-04-22 | 江苏久思乡食品科技有限公司 | Sacked materials used for making wind dried mutton soup fast |
| CN104886467B (en) * | 2015-05-13 | 2019-02-26 | 沿河土家族自治县麻阳河食品有限公司 | A kind of mutton instant noodles and preparation method thereof |
| CN105105155A (en) * | 2015-05-26 | 2015-12-02 | 黄宏娟 | Dietotherapy formula capable of preserving health, defending against cold and strengthening kidney qi and preparation method thereof |
| CN104886674A (en) * | 2015-06-17 | 2015-09-09 | 冯星星 | Preparation method of instant mutton soup |
| CN107302992A (en) * | 2016-04-25 | 2017-10-31 | 张义宏 | A kind of dispensing bag of instant noodles |
| CN106942677A (en) * | 2017-05-17 | 2017-07-14 | 毕得阳 | A kind of preparation method of instant beef or mutton soup |
| CN107594448B (en) * | 2017-09-04 | 2020-11-13 | 成都食为天科技有限公司 | Convenient instant mutton soup and preparation method thereof |
| CN111657466A (en) * | 2019-03-06 | 2020-09-15 | 青海金垄基实业有限公司 | Concentrated yak bone soup convenient food soup packet and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1101807A (en) * | 1993-10-18 | 1995-04-26 | 阎照永 | Quick meal soup |
| CN1134791A (en) * | 1995-05-04 | 1996-11-06 | 廖秀义 | Cnvenient instant edible mutton soup concentrates |
-
1999
- 1999-07-02 CN CN99113075A patent/CN1078052C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1101807A (en) * | 1993-10-18 | 1995-04-26 | 阎照永 | Quick meal soup |
| CN1134791A (en) * | 1995-05-04 | 1996-11-06 | 廖秀义 | Cnvenient instant edible mutton soup concentrates |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1306884C (en) * | 2003-06-01 | 2007-03-28 | 姜英姬 | Instant sauce soup material and its making method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1240612A (en) | 2000-01-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2003038105A (en) | Ready-to-serve food set | |
| JP2004242586A (en) | Method for producing processed food, composite food thereof or juice | |
| CN101856132A (en) | Method for making dumplings and buns and eating method | |
| KR20040033500A (en) | Manufacturing method of instant porridge using natural seasoning | |
| CN101869239B (en) | Production method of instant sea cucumber rice | |
| CN1078052C (en) | Concentrated instant mutton stock and its preparing process | |
| CN105581260A (en) | Roasting processing method of mutton | |
| KR100733786B1 (en) | Cereal using marine products and manufacturing process of the same | |
| CN105167007A (en) | Processing technology of ready-to-eat fragrant marinated crayfish canned foods capable of being preserved at normal atmospheric temperature | |
| CN102228261A (en) | Method for preparing steamed oxtail in clear soup | |
| CN104172266A (en) | Fermented bean curd-series meat product as well as processing and preparing method | |
| KR20030062941A (en) | A chicken processed foodstuffs containing the powder of mulberry leaves | |
| CN101617834A (en) | Quickly-frozen potato ball | |
| RU2167530C2 (en) | Method of preparing salad | |
| KR20040040679A (en) | Method for preparing instant soup and rice | |
| KR101695178B1 (en) | Instant frozen starch noodle mixed with meat and vegetables | |
| RU2240019C2 (en) | Method for producing of preserves | |
| CN112790339A (en) | Crisp bone fermented soya beans and preparation technology thereof | |
| JP2005027548A (en) | Method for producing pescatore spaghetti, and pescatore spaghetti sauce kit used in the same | |
| CN107259478A (en) | The convenient concentration sheep bone soup stock of one kind and preparation method | |
| KR101866365B1 (en) | Soybean sprout jham-pong and manufacturing method thereof | |
| CN111616324A (en) | Processing method and application of crayfish | |
| CN111109539A (en) | Garlic sprout flavor emulsified sausage and processing method thereof | |
| CN107319480A (en) | A kind of roe flavoring and preparation method thereof | |
| KR100763932B1 (en) | Method for producing made from skate |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |