CN108142841A - A kind of sheep bone soup stock and preparation method thereof and sheep bone soup obtained - Google Patents
A kind of sheep bone soup stock and preparation method thereof and sheep bone soup obtained Download PDFInfo
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- CN108142841A CN108142841A CN201711430976.2A CN201711430976A CN108142841A CN 108142841 A CN108142841 A CN 108142841A CN 201711430976 A CN201711430976 A CN 201711430976A CN 108142841 A CN108142841 A CN 108142841A
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- 238000002360 preparation method Methods 0.000 title abstract description 4
- 238000004519 manufacturing process Methods 0.000 claims abstract description 28
- 239000000463 material Substances 0.000 claims abstract description 25
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- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 14
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- 241000287828 Gallus gallus Species 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 12
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- 239000000284 extract Substances 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 12
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- 238000007710 freezing Methods 0.000 claims description 6
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- 239000000126 substance Substances 0.000 claims 1
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- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 3
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- 101150010415 eat-5 gene Proteins 0.000 description 1
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- 210000004185 liver Anatomy 0.000 description 1
- GVALZJMUIHGIMD-UHFFFAOYSA-H magnesium phosphate Chemical compound [Mg+2].[Mg+2].[Mg+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O GVALZJMUIHGIMD-UHFFFAOYSA-H 0.000 description 1
- 239000004137 magnesium phosphate Substances 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to food processing technology field, more particularly, to a kind of sheep bone soup stock and preparation method thereof and sheep bone soup obtained.The production method of the sheep bone soup stock, includes the following steps：After the shaping of raw material sheep bone, negative catalysis, cleaning, precooked, cooled down, quick-frozen and vacuum packaging, then being packed jointly with auxiliary material, obtaining the sheep bone soup stock.The production method of the sheep bone soup stock of the present invention, the method by suitable Training system, is precooked, is cooled down, the techniques such as quick-frozen, sheep bone soup stock is made to pass through conventional stew by selecting optimum quality raw materials, nutritional ingredient is fully incorporated in soup, and eating can effective supplement calcium etc..
Description
Technical field
The present invention relates to food processing technology field, more particularly, to a kind of sheep bone soup stock and preparation method thereof and obtained
Sheep bone soup.
Background technology
Power is good in the warm-natured heat of mutton, tonifying Qi enriching yin, warm middle qi-restoratives, appetizing, is the warm tonic of complement sun, replenishing qi and blood.Sheep bone
Good merchantable brand of replenishing the calcium, rich in calcium phosphate, ossein etc. ingredients, containing more than half be calcium phosphate, and containing a small amount of in the sclerotin of sheep bone
Calcium carbonate, magnesium phosphate and micro fluorine, chlorine, sodium, potassium, iron, aluminium etc..
The boiling method of sheep bone soup is aided with a variety of seasonings and is process mostly using sheep bone, mutton as primary raw material, due to system
It is different to make technique, the processing of raw material and auxiliary material, the taste of sheep bone soup being prepared also differs greatly, and existing raw material
Boiling the obtained nutritional ingredient of sheep bone soup cannot adequately be discharged.And sheep bone Tangyuan County material is not easy transport and preserves, especially
It places loss of water after a period of time for Crazing in grassland lamb, sheep bone and meat, and nutritional ingredient goes bad, is not suitable for protecting for a long time
It deposits and long distance transportation, thus, in the market still without providing the semi-finished product of sheep bone soup stock to make to obtain sheep bone soup, Wu Faman
The needs of sufficient people.
In view of this, it is special to propose the present invention.
Invention content
The purpose of the present invention is to provide a kind of production method of sheep bone soup stock, the method is optimum excellent by selecting
Matter raw material by suitable Training system, is precooked, is cooled down, the techniques such as quick-frozen, make sheep bone soup stock pass through it is conventional stew, nutrition into
Get and be released effectively, eating can effective supplement calcium etc..
Another object of the present invention is to provide a kind of sheep bone soup stock, the sheep bone soup stock is convenient quick, after stewing
Pure taste, eat can effective supplement calcium etc., the women and children for being particularly suitable for the demand of replenishing the calcium.
In order to realize the above-mentioned purpose of the present invention, spy uses following technical scheme：
A kind of production method of sheep bone soup stock, includes the following steps：
After sheep bone shaping, negative catalysis, cleaning, precooked, cooled down, quick-frozen and vacuum packaging, then being packed jointly with auxiliary material,
Obtain the sheep bone soup stock.
In sheep bone containing calcium phosphate, calcium carbonate, ossein etc. ingredients, nature and flavor liver temperature play the role of kidney tonifying, strengthening tendons；
Available for decrease of platelet temper purplish or white patches on the skin, hypoplastic anemia, arthralgia and myalgia, want soft weak, gonorrhoea, leaching pain, chronic diarrhea, protracted dysentery etc.
Illness.
The production method of the sheep bone soup stock of the present invention, by selecting optimum quality raw materials, by shaping, precooks, cold
The techniques such as but, quick-frozen, vacuum packaging, ensure that the original taste of mutton, mouthfeel, moisture and nutrition, sheep bone soup stock are enable to grow
Time preserves and will not make nutrient loss, and the sheep bone soup stock is stewed by conventional, and nutritional ingredient can be had
Effect release, eating can effective supplement calcium etc..
Preferably, the sheep bone includes sheep spine and sheep stick bone.It is furthermore preferred that the sheep bone is including band mutton sheep spine and not
Band mutton sheep stick bone.
Containing a large amount of marrow in sheep spine, during tanning, the high protein in marrow can effectively dissociate to sheep bone soup
In, it is absorption of human body.Containing a large amount of marrow in sheep spine, sheep stick bone, the main ingredient of marrow is partial fat, abundant egg
White matter and calcium had both had the mutton cold dietary function of " tonifying Qi in warm ", improvement women chilly in itself, had been filled out but also with beneficial the moon
The effect of marrow, calcium-tonifying bone-strengthening.
Preferably, the sheep spine and the mass ratio without mutton sheep stick bone are (6-9) ﹕ (4-1).It is furthermore preferred that the sheep
Spine and without mutton sheep stick bone mass ratio be (5-3) ﹕ 1.It is further preferred that the band mutton sheep spine and without mutton sheep stick bone
Mass ratio be 4 ﹕ 1.
Preferably, the sheep bone is the grazing lambs bone of Inner Mongolia grassland.
Preferably, the shaping includes：It is spine block by the sawing of sheep spine transverse direction, by sheep stick bone along intermediate lateral cutting.
It is furthermore preferred that by the spine block that the sawing of sheep spine transverse direction is 2-4cm long, the spine block of preferably 3cm long.It is further preferred that
Remove part of the hipbone both sides without meat of sheep spine.
Lateral sawing spine and transversally cutting stick bone, the nutritional ingredient contributed in sheep bone discharge.
Preferably, the negative catalysis includes thawing, impregnate and cleaning.It is furthermore preferred that by the sheep spine after shaping and sheep stick bone
Separate negative catalysis.
Preferably, described thaw includes the sheep bone after shaping being placed in 0-4 DEG C to melting completely.
Preferably, described impregnate includes the sheep bone after thawing impregnating 10-30min in normal-temperature water.It is furthermore preferred that it impregnates
It cleans 2-3 times afterwards.The normal-temperature water refers in 20-30 DEG C of water, preferably 20 DEG C.
Preferably, it is described precook including：Sheep spine cold water is cooked, sheep stick bone is added in after boiling water.It is it is furthermore preferred that pre-
During boiling, skim offscum to meat soup it is limpid after cook 3-15min again, take out sheep bone.It is further preferred that during precooking,
Skim offscum to meat soup it is limpid after cook 5min again, take out sheep bone.
By the process of precooking, the dirty material in sheep bone can be removed, and skim offscum to remove to a certain extent
Miscellaneous taste and smell of mutton.
Preferably, the cooling includes：Sheep bone after precooking is cooled down into 30-60min in 0-4 DEG C.It is furthermore preferred that it will precook
Sheep bone afterwards cools down 45min in 0-4 DEG C.
Preferably, it is described it is quick-frozen including：By sheep bone after cooling in≤- 28 DEG C of quick-frozen 6-12h.It it is furthermore preferred that will cooling
Sheep bone afterwards is in≤- 28 DEG C of quick-frozen 8h.
Preferably, the auxiliary material includes seasoning and spice.
Preferably, the seasoning includes one or both of salt and chickens' extract.It is furthermore preferred that the seasoning includes salt
And chickens' extract.It is further preferred that the seasoning is counted in parts by weight including 5-6 portions of salt and 1.5-2.5 portions of chickens' extracts.It preferably includes
5 portions of salt and 2.5 portions of chickens' extracts or including 6 portions of salt and 1.5 portions of chickens' extracts.
Preferably, the spice includes one or more in ginger, green onion, fennel, illiciumverum and spiceleaf.It is furthermore preferred that institute
It states spice and includes ginger, green onion, fennel, illiciumverum and spiceleaf.It is further preferred that the spice is counted in parts by weight including 4-5
Part rhizoma zingiberis, 10-15 parts of dry green onions, 0.1-0.2 portions of fennels, 0.05-0.15 parts of octagonal, 0.05-0.15 spiceleafs, preferably include 4.5 parts
Rhizoma zingiberis, 12 parts of dry green onions, 0.15 portion of fennel, 0.1 part of illiciumverum, 0.1 portion of spiceleaf or including 4 portions of rhizoma zingiberis, 15 parts of dry green onions, 0.1 part of fennel
Perfume, 0.1 part of illiciumverum, 0.1 portion of spiceleaf or including 5 portions of rhizoma zingiberis, 10 parts of dry green onions, 0.2 portion of fennel, 0.1 part of illiciumverum, 0.1 part of perfume (or spice)
Leaf.
Jiang Hanyou is pungent and fragrance ingredient you, seasoning can be played the role of.Ginger, it is hot, there is warming spleen and stomach for dispelling cold, Hui Yangtong
The effect of arteries and veins；It enters taste warp, and warming spleen and stomach for dispelling cold, strong fortune spleen sun can be with Appetizing spleen-tonifyings.
The fragrance of ginger, green onion, fennel, illiciumverum and spiceleaf in the present invention enters in sheep bone soup, can remove having a strong smell for sheep bone soup
Taste and fishy smell make taste obtain liking for consumers in general.
Preferably, (12-20) ﹕ 1 are packed the vacuum-packed sheep bone jointly in mass ratio with auxiliary material.It is furthermore preferred that institute
Stating vacuum-packed sheep bone, (14-18) ﹕ 1 are packed jointly in mass ratio with auxiliary material.
Preferably, the production method of the sheep bone soup stock further includes the sheep bone that will be packed jointly and auxiliary material in -20~-16 DEG C
Freezen protective.It is furthermore preferred that in -18 DEG C of freezen protectives.
The present invention also provides a kind of prepared sheep bone soup stocks of production method of sheep bone soup stock.
The sheep bone soup stock is convenient quick, stews rear pure taste, eat can effective supplement calcium etc., it is especially suitable
In the women and children that have the demand of replenishing the calcium.
The present invention also provides a kind of prepared sheep bone soup of sheep bone soup stock.
Preferably, sheep bone soup stock cold water is cooked, big fire is boiled, slow boiling 45min-90min, you can edible；
Wherein, sheep bone soup stock is totally submerged by water and is advisable.
The sheep bone soup stock can be cooked with cold water after negative catalysis, can also be cooked without negative catalysis, direct cold water.
Compared with prior art, beneficial effects of the present invention are：
(1) present invention makes sheep bone soup stock pass through conventional stew by suitable Training system, the techniques such as precook, cool down, is quick-frozen
It boils, nutritional ingredient is released effectively, and eating can effective supplement calcium etc.；
(2) the prepared sheep bone soup stock of the present invention is convenient quick；
(3) sheep bone soup stock of the invention adds water directly to stew to obtain sheep bone soup, stews rear pure taste, edible effectively to mend
It fills calcareous etc., is particularly suitable for the women and children of the demand of replenishing the calcium.
Specific embodiment
Technical scheme of the present invention is clearly and completely described below in conjunction with specific embodiment, but ability
Field technique personnel will be understood that following described embodiment is part of the embodiment of the present invention, instead of all the embodiments,
The present invention is merely to illustrate, and is not construed as limiting the scope of the invention.Based on the embodiments of the present invention, the common skill in this field
Art personnel all other embodiments obtained without making creative work belong to the model that the present invention protects
It encloses.The person that is not specified actual conditions in embodiment, the condition suggested according to normal condition or manufacturer carry out.Agents useful for same or instrument
Production firm person is not specified, is the conventional products that can be obtained by commercially available purchase.
Embodiment 1
The production method of the sheep bone soup stock of the present embodiment includes the following steps：
(a) raw material is chosen：Select the lamb spine and the lamb stick bone without meat that Inner Mongolian grassland is herded.
(b) shaping：By the spine block that the sawing of lamb spine transverse direction is 3cm long, remove part of the hipbone position both sides without meat；
Without meat lamb stick bone dimidiation will be laterally cut along middle.
(c) negative catalysis：By the lamb spine after shaping and without meat lamb stick bone it is separated, be placed in 0-4 DEG C of low temperature
20h in environment, after making lamb spine and being melted completely without meat lamb stick bone, then by lamb spine and without meat lamb stick bone
It is respectively placed in after impregnating 20min in 25 DEG C of normal-temperature waters, is cleaned 2-3 times with normal-temperature water.
(d) it precooks：First lamb spine cold water is cooked, amount of water did not had lamb spine, after boiling water, add completely
Enter without meat lamb stick bone, after skimming offscum until meat soup is limpid, be further continued for cooking after 5min and close fire and pull lamb spine and not out
Band meat lamb stick bone.
(e) it cools down：Lamb spine after precooking and sabot is spread out without meat lamb stick bone, in 0-4 DEG C of low temperature environment
45min is cooled down, places into and the quick-frozen of 8h is carried out in -28 DEG C of quick freezing repository；
(f) it is vacuum-packed：By sheep bone according to 400g/ bags of packing, wherein lamb spine and without meat lamb stick bone in every bag
It is 4 ﹕ 1 according to mass ratio, is then vacuumized.
(g) prepare auxiliary material：Weigh that 5g salt, 2.5g chickens' extracts are hybrid packed to obtain seasoning packet；Weigh 4.5g rhizoma zingiberis, 12g is done
Green onion, 0.15g fennels, 0.1g are octagonal, 0.1g spiceleafs are hybrid packed obtains spice bag.In the present embodiment, the step (g)
It is sequentially without being limited thereto, it can be carried out with the either phase before vacuum-packed sheep bone jointly packaging.
(h) common packaging：The seasoning that the vacuum-packed sheep bone and step (g) for the 400g/ bags that step (f) is obtained obtain
Material packet and spice bag collocation, one bag of sheep bone, one bag of seasoning packet and one bag of spice bag are packaged to be sheep bone soup stock, put jointly
In -18 DEG C of freezen protectives.
Embodiment 2
The production method of the sheep bone soup stock of the present embodiment includes the following steps：
(a) raw material is chosen：Select the lamb spine and the lamb stick bone without meat that Inner Mongolian grassland is herded.
(b) shaping：By the spine block that the sawing of lamb spine transverse direction is 2cm long, remove part of the hipbone position both sides without meat；
Without meat lamb stick bone dimidiation will be laterally cut along middle.
(c) negative catalysis：By the lamb spine after shaping and without meat lamb stick bone it is separated, be placed in 0-4 DEG C of low temperature
15h in environment, after making lamb spine and being melted completely without meat lamb stick bone, then by lamb spine and without meat lamb stick bone
It is respectively placed in after impregnating 10min in 25 DEG C of normal-temperature waters, is cleaned 2-3 times with normal-temperature water.
(d) it precooks：First lamb spine cold water is cooked, amount of water did not had lamb spine, after boiling water, added in not
Band meat lamb stick bone after skimming offscum until meat soup is limpid, is further continued for pass fire after cooking 3min and pulls lamb spine out and without meat
Lamb stick bone.
(e) it cools down：Lamb spine after precooking and sabot is spread out without meat lamb stick bone, in 0-4 DEG C of low temperature environment
30min is cooled down, places into and the quick-frozen of 6h is carried out in -30 DEG C of quick freezing repository；
(f) it is vacuum-packed：By sheep bone according to 400g/ bags of packing, wherein lamb spine and without meat lamb stick bone in every bag
It is 5 ﹕ 1 according to mass ratio, is then vacuumized.
(g) prepare auxiliary material：Weigh that 6g salt, 1.5g chickens' extracts are hybrid packed to obtain seasoning packet；Weigh the dry green onion of 4g rhizoma zingiberis, 15g,
0.1g fennels, 0.1g are octagonal, 0.1g spiceleafs are hybrid packed obtains spice bag.
(h) common packaging：The seasoning that the vacuum-packed sheep bone and step (g) for the 400g/ bags that step (f) is obtained obtain
Material packet and spice bag collocation, one bag of sheep bone, one bag of seasoning packet and one bag of spice bag are packaged to be sheep bone soup stock, put jointly
In -18 DEG C of freezen protectives.
Embodiment 3
The production method of the sheep bone soup stock of the present embodiment includes the following steps：
(a) raw material is chosen：Select the lamb spine and the lamb stick bone without meat that Inner Mongolian grassland is herded.
(b) shaping：By the spine block that the sawing of lamb spine transverse direction is 4cm long, remove part of the hipbone position both sides without meat；
Without meat lamb stick bone dimidiation will be laterally cut along middle.
(c) negative catalysis：By the lamb spine after shaping and without meat lamb stick bone it is separated, be placed in 0-4 DEG C of low temperature
25h in environment, after making lamb spine and being melted completely without meat lamb stick bone, then by lamb spine and without meat lamb stick bone
It is respectively placed in after impregnating 30min in 25 DEG C of normal-temperature waters, is cleaned 2-3 times with normal-temperature water.
(d) it precooks：First lamb spine cold water is cooked, amount of water did not had lamb spine, after boiling water, added in not
Band meat lamb stick bone after skimming offscum until meat soup is limpid, is further continued for pass fire after cooking 15min and pulls lamb spine out and without meat
Lamb stick bone.
(e) it cools down：Lamb spine after precooking and sabot is spread out without meat lamb stick bone, in 0-4 DEG C of low temperature environment
45min is cooled down, places into and the quick-frozen of 12h is carried out in -28 DEG C of quick freezing repository；
(f) it is vacuum-packed：By sheep bone according to 400g/ bags of packing, wherein lamb spine and without meat lamb stick bone in every bag
It is 3 ﹕ 1 according to mass ratio, is then vacuumized.
(g) prepare auxiliary material：Weigh that 6g salt, 1.5g chickens' extracts are hybrid packed to obtain seasoning packet；Weigh the dry green onion of 5g rhizoma zingiberis, 10g,
0.2g fennels, 0.1g are octagonal, 0.1g spiceleafs are hybrid packed obtains spice bag.
(h) common packaging：The seasoning that the vacuum-packed sheep bone and step (g) for the 400g/ bags that step (f) is obtained obtain
Material packet and spice bag collocation, one bag of sheep bone, one bag of seasoning packet and one bag of spice bag are packaged to be sheep bone soup stock, put jointly
In -18 DEG C of freezen protectives.
Embodiment 4
The production method of the sheep bone soup stock of the present embodiment includes the following steps：
(a) raw material is chosen：Select the lamb spine and the lamb stick bone without meat that Inner Mongolian grassland is herded.
(b) shaping：By the spine block that the sawing of lamb spine transverse direction is 3cm long, remove part of the hipbone position both sides without meat；
Without meat lamb stick bone dimidiation will be laterally cut along middle.
(c) negative catalysis：By the lamb spine after shaping and without meat lamb stick bone it is separated, be placed in 0-4 DEG C of low temperature
20h in environment, after making lamb spine and being melted completely without meat lamb stick bone, then by lamb spine and without meat lamb stick bone
It is respectively placed in after impregnating 20min in 25 DEG C of normal-temperature waters, is cleaned 2-3 times with normal-temperature water.
(d) it precooks：First lamb spine cold water is cooked, amount of water did not had lamb spine, after boiling water, added in not
Band meat lamb stick bone after skimming offscum until meat soup is limpid, is further continued for pass fire after cooking 5min and pulls lamb spine out and without meat
Lamb stick bone.
(e) it cools down：Lamb spine after precooking and sabot is spread out without meat lamb stick bone, in 0-4 DEG C of low temperature environment
45min is cooled down, places into and the quick-frozen of 8h is carried out in -28 DEG C of quick freezing repository；
(f) it is vacuum-packed：By sheep bone according to 400g/ bags of packing, wherein lamb spine and without meat lamb stick bone in every bag
It is 6 ﹕ 1 according to mass ratio, is then vacuumized.
(g) prepare auxiliary material：Weigh that 5g salt, 2.5g chickens' extracts are hybrid packed to obtain seasoning packet；Weigh 4.5g rhizoma zingiberis, 12g is done
Green onion, 0.15g fennels, 0.1g are octagonal, 0.1g spiceleafs are hybrid packed obtains spice bag.
(h) common packaging：The seasoning that the vacuum-packed sheep bone and step (g) for the 400g/ bags that step (f) is obtained obtain
Material packet and spice bag collocation, one bag of sheep bone, one bag of seasoning packet and one bag of spice bag are packaged to be sheep bone soup stock, put jointly
In -18 DEG C of freezen protectives.
Embodiment 5
The production method of the sheep bone soup stock of the present embodiment includes the following steps：
(a) raw material is chosen：Select the lamb spine and the lamb stick bone without meat that Inner Mongolian grassland is herded.
(b) shaping：By the spine block that the sawing of lamb spine transverse direction is 3cm long, remove part of the hipbone position both sides without meat；
Without meat lamb stick bone dimidiation will be laterally cut along middle.
(c) negative catalysis：By the lamb spine after shaping and without meat lamb stick bone it is separated, be placed in 0-4 DEG C of low temperature
20h in environment, after making lamb spine and being melted completely without meat lamb stick bone, then by lamb spine and without meat lamb stick bone
It is respectively placed in after impregnating 20min in 25 DEG C of normal-temperature waters, is cleaned 2-3 times with normal-temperature water.
(d) it precooks：First lamb spine cold water is cooked, amount of water did not had lamb spine, after boiling water, added in not
Band meat lamb stick bone after skimming offscum until meat soup is limpid, is further continued for pass fire after cooking 5min and pulls lamb spine out and without meat
Lamb stick bone.
(e) it cools down：Lamb spine after precooking and sabot is spread out without meat lamb stick bone, in 0-4 DEG C of low temperature environment
45min is cooled down, places into and the quick-frozen of 8h is carried out in -28 DEG C of quick freezing repository；
(f) it is vacuum-packed：By sheep bone according to 400g/ bags of packing, wherein lamb spine and without meat lamb stick bone in every bag
It is 9 ﹕ 4 according to mass ratio, is then vacuumized.
(g) prepare auxiliary material：Weigh that 5g salt, 2.5g chickens' extracts are hybrid packed to obtain seasoning packet；Weigh 4.5g rhizoma zingiberis, 12g is done
Green onion, 0.15g fennels, 0.1g are octagonal, 0.1g spiceleafs are hybrid packed obtains spice bag.
(h) common packaging：The seasoning that the vacuum-packed sheep bone and step (g) for the 400g/ bags that step (f) is obtained obtain
Material packet and spice bag collocation, one bag of sheep bone, one bag of seasoning packet and one bag of spice bag are packaged to be sheep bone soup stock, put jointly
In -18 DEG C of freezen protectives.
Embodiment 6
Production method makes the sheep bone soup stock with reference to described in embodiment 1, differs only in, vacuum-packed every bag of sheep bone
In, the lamb spine and the mass ratio without meat lamb stick bone are 3 ﹕ 2.
Embodiment 7
Production method makes the sheep bone soup stock with reference to described in embodiment 1, differs only in, vacuum-packed every bag of sheep bone
In, the lamb spine and the mass ratio without meat lamb stick bone are 9 ﹕ 1.
Embodiment 8
Production method makes the sheep bone soup stock with reference to described in embodiment 1, differs only in, only with lamb spine.
Embodiment 9
Production method makes the sheep bone soup stock with reference to described in embodiment 1, differs only in, only with without meat lamb stick
Bone.
Comparative example 1
The sheep bone soup directly stewed in the prior art using sheep spine.
Experimental example 1
In order to compare the prepared sheep bone soup stock of production method by the present invention, cold water is cooked, and sheep bone soup stock is by water
It is totally submerged, big fire is boiled, slow boiling 60min, the sheep bone soup difference that the sheep bone soup and comparative example 1 stewed stews, to this hair
The sense organ of sheep bone soup that bright each embodiment and comparative example 1 obtain carries out evaluation and nutritional ingredient is tested, test result such as table 1
It is shown.
The sense organ and nutritional ingredient for the sheep bone soup that 1 different disposal of table obtains
As can be known from the above table, in the sheep bone soup that the sheep bone soup stock made by the present invention boils, free calcium levels obtain
Very big raising can be absorbed by the body after edible, supplement calcium.Also, it is convenient that the sheep bone soup stock of the present invention is eaten.
Experimental example 2
The sheep bone soup stock tanning sheep bone soup and the sheep bone soup of comparative example 1 that 1-9 of the embodiment of the present invention is made carry out following real
It tests：The age is randomly selected between 25-80 Sui, the unlimited people of men and women totally 500 is respectively provided with the symptom of calcium deficiency usually, and the state of an illness is light
Differ again, but between calcium deficiency symptom maintains 3-4, be divided into 10 groups, every group of 50 people.First group of people eats implementation of the present invention
The sheep bone soup of the sheep bone soup stock tanning of example 1, second group of people eat the sheep bone soup of the sheep bone soup stock tanning of the embodiment of the present invention 2,
The people of third group eats the sheep bone soup of the sheep bone soup stock tanning of the embodiment of the present invention 3, and the 4th group of people eats the embodiment of the present invention 4
The tanning of sheep bone soup stock sheep bone soup, the 5th group of people eats the sheep bone soup of the sheep bone soup stock tanning of the embodiment of the present invention 5, the 6th
The people of group eats the sheep bone soup of the sheep bone soup stock tanning of the embodiment of the present invention 6, and the 7th group of people eats the sheep of the embodiment of the present invention 7
The sheep bone soup of bone soup material tanning, the 8th group of people eat the sheep bone soup of the sheep bone soup stock tanning of the embodiment of the present invention 8, the 9th group
People eats the sheep bone soup of the sheep bone soup stock tanning of the embodiment of the present invention 9, and the tenth group of people eats the sheep bone soup stock tanning of comparative example 1
Sheep bone soup, this ten groups of people always eat 5 months after carry out feedback survey, weekly respectively eat twice, investigation result such as the following table 2
It is shown：
2 investigation result of table
Specific evaluation criterion is as follows：
Sensory effect is notable：It is apparent to feel that the calcium deficiency situations such as body cramp improve；
Feel there is certain effect：Feel that the calcium deficiency such as body cramp have a little improvement；
Without positive effect：Do not feel there is any improvement.
As seen from the above table, after eating the sheep bone soup of sheep bone soup stock tanning of the present invention, the disease of calcium deficiency can be effectively improved
Shape prevents disease through diet, and the tanning compared to common sheep bone soup is not only full of nutrition, is easily absorbed by human body, and
It is convenient quick, stew rear pure taste.
Finally it should be noted that：The above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Pipe is described in detail the present invention with reference to foregoing embodiments, it will be understood by those of ordinary skill in the art that：Its according to
Can so modify to the technical solution recorded in foregoing embodiments either to which part or all technical features into
Row equivalent replacement；And these modifications or replacement, various embodiments of the present invention technology that it does not separate the essence of the corresponding technical solution
The range of scheme.
Claims (10)
1. a kind of production method of sheep bone soup stock, which is characterized in that include the following steps：
After sheep bone shaping, negative catalysis, cleaning, precooked, cooled down, quick-frozen and vacuum packaging, then being packed jointly with auxiliary material, being obtained
The sheep bone soup stock；
Preferably, the sheep bone includes sheep spine and sheep stick bone；
It is furthermore preferred that the sheep bone includes sheep spine and with mutton sheep stick bone.
2. the production method of sheep bone soup stock according to claim 1, which is characterized in that the matter of the sheep spine and sheep stick bone
Amount is than being (6-9) ﹕ (4-1)；
Preferably, the mass ratio of the sheep spine and sheep stick bone is (5-3) ﹕ 1；
It is furthermore preferred that the sheep spine and the mass ratio with mutton sheep stick bone are 4 ﹕ 1.
3. the production method of sheep bone soup stock according to claim 1, which is characterized in that the shaping includes：By sheep spine
Lateral sawing is spine block, by sheep stick bone along intermediate lateral cutting；
Preferably, by spine block of the sheep spine transverse direction sawing for 2-4cm long；
Preferably, remove part of the hipbone both sides without meat of sheep spine.
4. the production method of sheep bone soup stock according to claim 1, which is characterized in that the negative catalysis includes thawing and leaching
Bubble；
Preferably, described thaw includes the sheep bone after shaping being placed in 0-4 DEG C to melting completely；
Preferably, described impregnate impregnates 10-30mi n including the sheep bone after thawing in normal-temperature water.
5. the production method of sheep bone soup stock according to claim 1, which is characterized in that it is described precook including：By sheep spine
Cold water is cooked, and sheep stick bone is added in after boiling water；
Preferably, during precooking, skim offscum to meat soup it is limpid after cook 3-15mi n again, take out sheep bone.
6. the production method of sheep bone soup stock according to claim 1, which is characterized in that the cooling includes：After precooking
Sheep bone cool down 30-60mi n in 0-4 DEG C；
Preferably, it is described it is quick-frozen including：By sheep bone after cooling in≤- 28 DEG C of quick-frozen 6-12h.
7. according to the production method of claim 1-6 any one of them sheep bone soup stocks, which is characterized in that the auxiliary material includes adjusting
Taste substance and spice；
Preferably, the seasoning includes one or both of salt and chickens' extract；
It is furthermore preferred that the seasoning is counted in parts by weight including 5-6 portions of salt and 1.5-2.5 portions of chickens' extracts；
Preferably, the spice includes one or more in ginger, green onion, fennel, illiciumverum and spiceleaf；
It is furthermore preferred that the spice count in parts by weight including 4-5 portions of rhizoma zingiberis, 10-15 parts of dry green onions, 0.1-0.2 portions of fennels,
0.05-0.15 parts of octagonal, 0.05-0.15 spiceleafs.
8. the production method of sheep bone soup stock according to claim 1, which is characterized in that the vacuum-packed sheep bone with it is auxiliary
(12-20) ﹕ 1 are packed material jointly in mass ratio；
Preferably, (14-18) ﹕ 1 are packed the vacuum-packed sheep bone jointly in mass ratio with auxiliary material；
Preferably, the production method of the sheep bone soup stock further includes the sheep bone that will be packed jointly and auxiliary material in -20~-16 DEG C of freezings
It preserves.
9. the prepared sheep bone soup stock of production method of claim 1-9 any one of them sheep bone soup stocks.
10. sheep bone soup made from the sheep bone soup stock described in claim 9.
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| CN201711430976.2A CN108142841A (en) | 2017-12-26 | 2017-12-26 | A kind of sheep bone soup stock and preparation method thereof and sheep bone soup obtained |
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| CN201711430976.2A CN108142841A (en) | 2017-12-26 | 2017-12-26 | A kind of sheep bone soup stock and preparation method thereof and sheep bone soup obtained |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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| CN101647586A (en) * | 2009-07-21 | 2010-02-17 | 山西百世特食品有限公司 | Method for making mutton soup |
| CN103610156A (en) * | 2013-11-30 | 2014-03-05 | 大连润扬科技发展有限公司 | Hair-growing hair-nourishing pork rib soup and processing method thereof |
| CN105876659A (en) * | 2016-04-22 | 2016-08-24 | 百事美特食品宿迁有限公司 | Preparation method of health-care ox bone soup, and health-care ox bone soup made by method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000063604A (en) * | 2000-07-25 | 2000-11-06 | 백영식 | Manufacturing method of instant eating chicken Gomtang soup |
| CN101647586A (en) * | 2009-07-21 | 2010-02-17 | 山西百世特食品有限公司 | Method for making mutton soup |
| CN103610156A (en) * | 2013-11-30 | 2014-03-05 | 大连润扬科技发展有限公司 | Hair-growing hair-nourishing pork rib soup and processing method thereof |
| CN105876659A (en) * | 2016-04-22 | 2016-08-24 | 百事美特食品宿迁有限公司 | Preparation method of health-care ox bone soup, and health-care ox bone soup made by method |
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| 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: 20180612 |