CN1703982A - Shan county mutton soup and its industrial production method - Google Patents
Shan county mutton soup and its industrial production method Download PDFInfo
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- CN1703982A CN1703982A CNA2004100091524A CN200410009152A CN1703982A CN 1703982 A CN1703982 A CN 1703982A CN A2004100091524 A CNA2004100091524 A CN A2004100091524A CN 200410009152 A CN200410009152 A CN 200410009152A CN 1703982 A CN1703982 A CN 1703982A
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Abstract
The invention relates to a Shan county mutton soup and its industrial production method, wherein the soup package comprises a main ingredient bag, a soup stock bag, an auxiliary material bag and a sesame oil bag, which are prepared through high pressure disinfection and sealing. The mutton soup includes twenty different tastes. warming spleen and stomach, regulating the vital energy of stomach, reinforcing body fluid, establishing Yang and enhancing immunocompetence.
Description
Technical field
The present invention relates to a kind of food, specifically, relate to SHANXIAN sheep meat soup and industrialized process for preparing thereof.
Background technology
Commercially available mutton soup is various in style, and taste is different.Because manufacturing process is inequality, use raw material different with the source, owing to be that family workshop type is made, poor repeatability is difficult for transportation and preserves, and can only cook for immediate consumption again.
On Chinese famous-eat menu, go into the SHANXIAN sheep meat soup of having only of spectrum with soup, be called as Chinese first soup.The SHANXIAN sheep meat soup occurs firstly appearing in 1809 with commodity, is the traditional properties famous-eat of area, a kind of Dan County and neighboring area, and it has the manufacturing history in hundreds of years.Centuries, the pattern according to " technology master worker passes, the soup shop greets a guest comes " is slowly developing always.System soup master workers generation upon generation of try to fathom ancestor's technology true essence with experience, and reservation is passed to the descendant to some extent again.This not only do not have technical standard, but also product-free standard, and limited technical resource is the situation that the only a few people is controlled, and greatly fettered developing of SHANXIAN sheep meat soup, more can't move towards the road of industrialized development.
Introduced a kind of concentrated instant mutton stock and preparation method in the Chinese patent 99113075.8, but this mutton soup kind is single; Adopt the method for high temperature sterilization in preparation process, cause flavor loss serious, nutritional labeling also has bigger influence; Soup stock is endured soup in preparation process to muscles and is come off from bone, then with muscle, bone, meat colloid mill correct grinding, rich heavy and unclear aquatic foods of the rushing of making like this and part flavor substance are destroyed, also have, some human bodies in the sheep bone can't be absorbed even harmful material is separated and brings in the soup stock; Mutton boils to 6 maturations and promptly pulls slice packaging out in the meat material package, and the flavor substance in the mutton can fully not separated, and influences the taste of soup, and, being unfavorable for that the nutritional labeling in the meat is absorbed by the body, mouthfeel is also relatively poor.
Select materials and fire extremely exquisite in the SHANXIAN sheep meat soup, selecting the fertile green hill sheep in 2-four years of this real estate for use is primary raw material, mutton soup keeps the boiling in the pot when firing, and the ratio of meat and water, the ratio of various condiment and input opportunity, the control that boils each stage duration and degree of heating size are all of crucial importance.Therefore, but be badly in need of at present that exploitation can effectively be protected local characteristic, satisfies modern's consumption demand and sense of modernness is arranged, meets the steady quality of modern food industrial requirements suitability for industrialized production, the mutton soup of instant, become the task of top priority.
Summary of the invention
The objective of the invention is to overcome weak point of the prior art, and provide a kind of and make meticulous, the strictness that feeds intake, mouthfeel is good, soup matter is pure, alimentary health-care function obviously, meet the SHANXIAN sheep meat soup and the industrialized process for preparing thereof of the local characteristic distinctness that modern's consumption concept and suitability for industrialized production require.
The object of the invention can realize by following measure: the SHANXIAN sheep meat soup comprises major ingredient bag, soup stock bag, accessory package, sesame oil bag, makes through the high pressure sterilization sealing, and is supporting edible when edible.
SHANXIAN sheep meat soup of the present invention and industrialized process for preparing key step thereof are as follows:
1. with Dan County this real estate green hill mutton and bone, add Dan County water, and be aided with flavoring and boil, note batching, the duration and degree of heating when stewing soup, strain oil, put pepper water, be particular about the cooperation and the application of new old bones, the old and new's meat, new long-used soup, gained soup becomes condensation product or freeze drying Cheng Fenhou to pack with the industrial method freeze concentration, makes the soup stock bag;
2. with the meat and various the unloading goods at each position of sheep, this real estate green hill, Dan County, after soup boils, simmers, packing, high pressure sterilization industrial treatment make the major ingredient bag, and the major ingredient bag comprises rib pork pies, gigot pork pies, shank pork pies, tenterloin pork pies, flank pork pies, Yang Naobao, slices of tripe bag, flank bag, lobe of the lung bag, Yang Ganbao, Yang Shenbao, small intestine bag, tendons of beef, mutton or pork bag, testis bag, Yang Bianbao, sheep placenta bag, spinal cord bag, eye socket bag, pig's tongue bag and cheek pork pies;
3. make accessory package with the sub-bread dress in caraway end, garlic sprouts end, cloves face, the osmanthus of freeze-drying, the weight ratio of contained material is in the accessory package: the caraway end: the garlic sprouts end: the cloves face: the sub-face=25-30 in osmanthus: 25-30: 2: 1.
4. sesame oil is distributed into inner wrapping and makes the sesame oil bag.
Flavoring is to produce among the fresh one-tenth of the green hill sheep sheep full width sheep bone 9-10kg in every width of cloth Dan County, and river root of Dahurian angelica 120-140g, osmanthus logical 40-60g, tsaoko 30-40g, galingal 40-60g, dried orange peel 20-30g, fructus amomi 20-30g are arranged.
The preparation method is as follows in detail:
1, the preparation method of soup stock bag:
1. get the raw materials ready:
Water, meat, sheep oil and various unloading goods: all water of the present invention are underground water that adopt the Dan County (when eating except the water), and used meat, sheep is oily and unload goods and be the new fresh mutton of this real estate green hill, Dan County sheep, sheep oil and sheep and unload goods.
The sheep bone: chop, pound fresh one-tenth sheep full width sheep bone (about 9-10kg) joint off pine and become every section, use 40-50kg water logging bubble 8-12 hour, then bone is pulled out, scalded 3-5 minute with 25-30kg water again, pull out, clean, drain the water no longer than 10cm, standby.
Flavoring: river root of Dahurian angelica 120-140g, osmanthus logical 40-60g, tsaoko 30-40g, galingal 40-60g, dried orange peel 20-30g, fructus amomi 20-30g, to pull out after 20-40 minute with the immersion of 1500g boiling water, the river root of Dahurian angelica scrapes off epidermis and cleans, and is standby.
Pepper water: Chinese prickly ash 40-60g, brewed 5-15 minute with the 200-300g boiling water, after water is leached, pour the 1000-1300g boiling water again into, soaked 20-40 minute, Chinese prickly ash to be pulled out, this water is standby.
2. endure end soup:
Getting 20-25kg cold water inserts in the pot, with the heating of hundred per cent fire, water rings back (being heated to 65-95 ℃ of water has big sound, and water refers to that temperature is at 65-75 ℃ after ringing) the 9-10kg Yang Gupu that gets ready is gone into the bottom of a pan, put into the fresh green hill of 11-13kg mutton (monoblock) then, boiled with the big fire of hundred per cent fire.Boiled 5-10 minute, and skimmed the blood foam, add 5-10kg cold water again, skim floating foam after boiling again again, cover above the mutton, continue the heating of hundred per cent fire, skim the blood foam after boiling again, continue big fire and boil with 1-2kg green hill sheep net oil.Be dense white (enduring 25-35 minute) Deng soup, flavoring, whole very light blue 2-3 root of getting ready of shallot (about 200g) and the ginger 50-80g that claps pine are added.After the hundred per cent fire boils 30-40 minute, the flavoring that is lowered to is pulled out, is added the 3-5kg fresh mutton again, boil and use eighty per cant fire instead after foaming, continued to boil 30-40 minute, end soup.In the process of boiling, meet into piece and wait to melt the sheep oil float and rise, pull out and strain (annotating: with scoop oil clot is smeared and be broken into the mud shape) with scoop on chopping board and put into pot again.
3. the preparation method of soup stock bag:
Getting 20-25kg cold water inserts in the pot, with the heating of hundred per cent fire, water rings after (temperature is at 65-75 ℃) the fresh sheep bone of 9-10kg that will get ready and 3-5kg and endures the Jiu Gupu of end during soup and go into the bottom of a pan, put into the fresh green hill of 8-10kg mutton (monoblock) then and endure the 3-5kg mutton of putting into after during soup at the end, boiled with the big fire of hundred per cent fire.Boiled 5-10 minute, and skimmed the blood foam, similar with enduring end soup, add 5-10kg cold water, skim floating foam after boiling again again, cover above the mutton with 1-2kg green hill sheep net oil, continue hundred per cent big fire heating equally, skim the blood foam after boiling again, continue big fire and boil.Be dense white (enduring 25-35 minute) Deng soup, flavoring, whole very light blue 2-3 root of getting ready equally of shallot (about 200g) and the ginger 50-80g that claps pine are added.After the hundred per cent fire continues to boil 30-40 minute, the flavoring that is lowered to is pulled out, added the 3-5kg fresh mutton again, the Qi Mohou that boils uses eighty per cant fire instead, continue to boil 20-30 minute after, slowly add soup at the bottom of the 3-5kg again, boiled again 10-20 minute.In the process of boiling, meet into piece and wait to melt the sheep oil float and rise, pull out to strain and put into pot again with scoop.This moment soup look seemingly suckle in vain, suffus an exquisite fragrance all around.Continue heating, and get the pepper water that 30-50g salt and 50-80g get ready and add a seasoning in the pot, after 3-5 minute, soup in the pot is filtered the back Sheng with 20-40 order mesh screen go into container.
The soup of contain container with freeze concentration equipment freeze concentration, is made volume ratio and is 11: 1 concentrate, with the gained concentrate in that (current density is: 100-300mA/cm in the alternating current disinfection equipment below 20 ℃
2) sterilization 5-30 minute.The concentrate that AC process is crossed adopts a nothing crack packaging facilities seal package to become bag with polybag under gnotobasis then, every bag of 50g, under temperature 1-20 ℃ environment, use high pressure sterilization equipment (pressure 400-1000Mpa) sterilization 5-20 minute more in batches, promptly make soup stock bag (liquid-type); Maybe with the soup of contain container with conventional freeze-drier freeze drying, and (environment of temperature≤20 ℃, relative humidity≤2% is mill down to be finish-ground to powder with stone mill, the granularity of powder is about the 60-80 order), is that 0 packaging bag fill dry purity nitrogen pack with penetrating rate with this powder under the environment of aseptic, temperature≤20 ℃, relative humidity≤2%, every bag 15g also can be made into soup stock bag (solid type).
2, the preparation method of major ingredient bag:
The major ingredient bag is by the meat or various the unloading goods at each position of sheep, this real estate green hill, Dan County, and after soup boiled, simmers, packing, high pressure sterilization industrial treatment made.
Get fresh brisket respectively, gigot meat, the sheep tendon, lean pork taken under the spinal column of a hog, flank, complete sheep brain, the Aries tripe of roughing, complete flank, complete sheep lung, complete sheep liver, complete sheep kidney, sheep hoof, the small sheep intestines of roughing, complete sheep spine marrow, complete Testis Caprae seu Ovis, complete sheep whip, each 500g of sheep placenta dish and complete sheep first (800-1000g), and blanching 1-5 minute respectively, put into container respectively, contain respectively and get the end soup that 1500-3000g endures and pour each container into, and use 3-10g salt and the seasoning of 5-15g pepper water respectively, become fire to give each container heating 15-90 minute with 6-8 then.After receiving fire, allow container meat or unload goods and under 60-65 ℃ of environment, continue to soak 2-6 hour.The major ingredient that the taking-up immersion treatment is crossed changes cutter respectively or opens with record book in accordion form: meat, sheep tripe, flank, sheep lung, sheep liver, sheep kidney, Testis Caprae seu Ovis, sheep placenta dish are cut into sheet or the bar that 3cm is long, 0.3cm is wide; Small sheep intestines and Medulla caprae seu ovis are cut into the long section of 2-2.5cm; The sheep whip is cut into the sheet of about 0.2cm with 100 ° of-120 ° of oblique cuttves; With sheep hoof and sheepshead difference disassemble, take out the tendons of beef, mutton or pork, pig's tongue, cheek meat and whole eyeball, the tendons of beef, mutton or pork, pig's tongue and eyeball are cut into thick sheet of 0.3-0.5cm or piece, and cheek meat is torn into the piece that about 3cm is long, 1.5cm is thick.
With the above meat that processes or unload goods, add 50-75g corresponding soup juice when soaking respectively by the difference of kind, more respectively in batches in that (current density is: 100-300mA/cm in the alternating current disinfection equipment below 20 ℃
2) sterilization 5-30 minute, under gnotobasis, adopt no bottom clearance packaging facilities seal package to become bag each major ingredient then with polybag, every bag of 50g, more in batches under temperature 1-20 ℃ environment with high pressure sterilization equipment (pressure 400-1000Mpa) sterilization 5-20 minute, the major ingredient bag.
3, the preparation method of accessory package:
Get tender caraway and garlic sprouts fresh, that clean, be cut into the thick end of 0.5-1mm respectively, and in freeze-drier, be lyophilized into dry powder respectively; Get fresh, dry osmanthus and cloves again, respectively the two is finish-ground to powder (granularity of powder is about the 40-50 order) with stone mill.Get dry caraway end, garlic sprouts end, the sub-face in osmanthus, cloves face then respectively, weight ratio is the caraway end: the garlic sprouts end: the cloves face: the sub-face=25-30 in osmanthus: 25-30: under the environment of aseptic, temperature≤20 ℃, relative humidity≤2% fully mix at 2: 1 and be that dry purity nitrogen subpackage, every bag of 3g are filled in 0 packaging bag with penetrating rate.
4, the preparation method of sesame oil bag:
Stone mill sesame oil is not had the bottom clearance subpackage with polybag under gnotobasis, every bag 2g uses the sterilization of high pressure sterilization equipment then, is the sesame oil bag.
The SHANXIAN sheep meat soup comprises that major ingredient bag, soup stock bag, accessory package, four inclusions of sesame oil bag get up to make: as
Soup stock bag+rib pork pies+accessory package+sesame oil bag constitutes " three bridge soup ";
Soup stock bag+gigot pork pies+accessory package+sesame oil bag constitutes " ingot soup ";
Soup stock bag+shank pork pies+accessory package+sesame oil bag constitutes " shank soup ";
Soup stock bag+tenterloin pork pies+accessory package+sesame oil bag constitutes " tenterloin soup ";
Soup stock bag+flank pork pies+accessory package+sesame oil bag constitutes " hornet's nest soup ";
Soup stock bag+Yang Naobao+accessory package+sesame oil bag constitutes " smallpox soup ";
Soup stock bag+slices of tripe bag+accessory package+sesame oil bag constitutes " Pork intestine soup ";
Soup stock bag+flank bag+accessory package+sesame oil bag constitutes " milk slag soup ";
Soup stock bag+lobe of the lung bag+accessory package+sesame oil bag constitutes " lobe of the lung soup ";
Soup stock bag+Yang Ganbao+accessory package+sesame oil bag constitutes " sheep liver soup ";
Soup stock bag+Yang Shenbao+accessory package+sesame oil bag constitutes " giblets soup ";
Soup stock bag+small intestine bag+accessory package+sesame oil bag constitutes " large intestines soup ";
Soup stock bag+tendons of beef, mutton or pork bag+accessory package+sesame oil bag constitutes " tendons of beef, mutton or pork soup ";
Soup stock bag+testis bag+accessory package+sesame oil bag constitutes " Yang Baotang ";
Soup stock bag+Yang Bianbao+accessory package+sesame oil bag constitutes " sheep whip soup ";
Soup stock bag+sheep placenta bag+accessory package+sesame oil bag constitutes " fetal lamb soup ";
Soup stock bag+spinal cord bag+accessory package+sesame oil bag constitutes " ridge muscle soup ";
Soup stock bag+eye socket bag+accessory package+sesame oil bag constitutes " eye socket soup ";
Soup stock bag+pig's tongue bag+accessory package+sesame oil bag constitutes " pig's tongue soup ";
Soup stock bag+cheek pork pies+accessory package+sesame oil bag constitutes " cheek soup
The eating method of SHANXIAN sheep meat soup is:
1, put 400-600ml water and go into pot, the back of boiling adds soup stock bag and major ingredient bag;
2, accessory package is put into the vessel of desiring to ladle out soup;
3, treat that 1 boiled 3-4 minute again, pour soup in the pot into vessel;
4, sesame oil an amount of in the sesame oil bag is drenched on the soup, mix up, be i.e. edible.
5, if the condition of lighting a fire does not possess, with the soup that solid type soup stock bag is made into, each material package can be put into vessel, pour the 400-600ml boiling water into, adding a cover 5-6 minute is edible, but the mouthfeel of the eating method gained soup of above 4 steps is poor slightly.
The key of this invention is: select materials; Batching when stewing soup, the duration and degree of heating, strain oil (oil clot to be melted being smeared broken and be reentered into method in the pot) on chopping board, select pepper water (pepper water being put into the method for soup seasoning) and new old bones (fresh green hill sheep bone and the green hill sheep bone that boiled) with scoop, the cooperation and the utilization of new long-used soup (soup that boil the first time and soup) and the old and new's meat (fresh green hill mutton and the green hill mutton that boiled) through boiling more than once; The freeze concentration of soup or freeze drying; The alternating current high pressure sterilization of major ingredient; Eating method is the rehydration twice-cooked stir-frying.
The present invention has following advantage compared to existing technology: SHANXIAN sheep meat soup of the present invention has its exclusive thick and heavy cultural deposits, SHANXIAN sheep meat soup with the inventive method preparation has fat-water blending, look white is like milk, the pure proterties of quality, bright and do not have a strong smell, fragrant and oiliness, mashed and do not stick with paste, delicate flavour is mellow, inlet is salubrious, aftertaste is long taste; Alimentary health-care function with warming spleen and stomach for dispelling cold and stomach invigorating the spleen, nourishing and strengthening vital, enhancing immunocompetence.The invention provides a kind of distinguishing feature that can keep the SHANXIAN sheep meat soup, be easy to carry, shelf life is long, and the SHANXIAN sheep meat soup and the industrialized process for preparing thereof of suitability for industrialized production, make that this human world, SHANXIAN sheep meat soup is top grade can enjoy for more people, and to social public technology resource, uniform technical standards, this falls behind the development in old liberated area to promote the Dan County.
The specific embodiment
Enumerate embodiment below, the present invention is further specified, but the present invention is not only limited to these embodiment.
The preparation method of embodiment 1 " three bridge soup "
1, the preparation method of soup stock bag:
1. get the raw materials ready:
Water, meat, sheep oil, unload goods: all water of the present invention are underground water that adopt Dan County when edible (water except), used meat, sheep oil and unload goods and be the new fresh mutton of this real estate green hill, Dan County sheep, sheep oil.
The sheep bone: chop, pound fresh one-tenth sheep full width sheep bone (about 9kg) joint off pine and become every section, use 40kg water logging bubble 8 hours, then bone is pulled out, scalded 3-5 minute with 25kg water again, pull out, clean, drain the water no longer than 10cm, standby.
Flavoring: river root of Dahurian angelica 120g, osmanthus logical 40g, tsaoko 30g, galingal 40g, dried orange peel 20g, fructus amomi 20g, to pull out after 20 minutes with the immersion of 1500g boiling water, the river root of Dahurian angelica scrapes off epidermis and cleans, and is standby.
Pepper water: Chinese prickly ash 40g, brewed 5 minutes with the 200g boiling water, after water is leached, pour the 1000g boiling water again into, soaked 20 minutes, Chinese prickly ash to be pulled out, this water is standby.
2. endure end soup:
Get 20kg cold water and insert in the pot, with the heating of hundred per cent fire, water is gone into the bottom of a pan with the 9kg Yang Gupu that gets ready after ringing, and puts into the fresh green hill of 11kg mutton (monoblock) then, and is boiled with the big fire of hundred per cent fire.Boiled 7 minutes, and skimmed the blood foam, add 5kg cold water again, skim floating foam after boiling again again, cover above the mutton, continue the heating of hundred per cent fire, skim the blood foam after boiling again, continue big fire and boil with 1kg green hill sheep net oil.Be dense white (enduring 25-28 minute) Deng soup, add flavoring, whole very light blue 2-3 root of getting ready of shallot (about 200g) and the ginger 50g that claps pine.After the hundred per cent fire boils 30 minutes, the flavoring that is lowered to is pulled out, is added the 3kg fresh mutton again, boil and use eighty per cant fire instead after foaming, continued to boil 30 minutes, end soup.In the process of boiling, meet into piece and wait to melt the sheep oil float and rise, pull out and strain (annotating: with scoop oil clot is smeared and be broken into the mud shape) with scoop on chopping board and put into pot again.
3. the preparation method of soup stock bag:
Get 20kg cold water and insert in the pot,, after water rings the fresh sheep bone of 9kg got ready and 3kg endured the Jiu Gupu of end during soup and go into the bottom of a pan, put into the fresh green hill of 8kg mutton (monoblock) then and endure the 3kg mutton of putting into after during soup at the end with hundred per cent fire heating, boiled with the fiery big fire of hundred per cent.Boiled 5 minutes, and skimmed the blood foam, similar with enduring end soup, add 5kg cold water, skim floating foam after boiling again again, cover above the mutton with 1kg green hill sheep net oil, continue hundred per cent big fire heating equally, skim the blood foam after boiling again, continue big fire and boil.Be dense white (enduring 25-28 minute) Deng soup, add flavoring, whole very light blue 2-3 root of getting ready equally of shallot (about 200g) and the ginger 50g that claps pine.After the hundred per cent fire continues to boil 30 minutes, the flavoring that is lowered to is pulled out, is added the 3kg fresh mutton again, boil and use eighty per cant fire instead after foaming, continue to boil 20 minutes after, slowly add soup at the bottom of the 3kg again, boiled again 10 minutes.In the process of boiling, meet into piece and wait to melt the sheep oil float and rise, pull out to strain and put into pot again with scoop.This moment soup look seemingly suckle in vain, suffus an exquisite fragrance all around.Continue heating, and get the pepper water that 30g salt and 50g get ready and add a seasoning in the pot, after 3 minutes, soup in the pot is filtered the back Sheng with 20-40 order mesh screen go into container.
The soup of contain container with freeze concentration equipment freeze concentration, is made volume ratio and is 11: 1 concentrate, again with concentrate in that (current density is: 100mA/cm in the alternating current disinfection equipment below 20 ℃
2) sterilization 10 minutes.The concentrate that AC process is crossed adopts no bottom clearance packaging facilities seal package to become bag with polybag under gnotobasis then, every bag of 50g, under temperature 1-20 ℃ environment, use high pressure sterilization equipment (pressure 450Mpa) sterilization 5 minutes more in batches, promptly make soup stock bag (liquid-type); Maybe with the soup of contain container with conventional freeze-drier freeze drying, and (environment of temperature≤20 ℃, relative humidity≤2% is mill down to be finish-ground to powder with stone mill, the granularity of powder is about the 60-80 order, separate with 60 purpose mesh screens), is that 0 packaging bag fill dry purity nitrogen pack with penetrating rate with this powder under the environment of aseptic, temperature≤20 ℃, relative humidity≤2%, every bag 15g also can be made into soup stock bag (solid type).
2, the preparation method of major ingredient bag (rib pork pies):
Get fresh brisket 500g, blanching 3 minutes is put into container, contains to get the end soup that 1500g endures and pour container into, and with 3g salt and the seasoning of 5g pepper water, becomes fire to heat 50 minutes with 6-8 then.After receiving fire, allow the interior meat of container under 60-65 ℃ of environment, continue to soak 2 hours.The meat that the taking-up immersion treatment is crossed changes cutter, is cut into the sheet that 3cm is long, 0.3cm is wide.And then add the soup juice of 50g when soaking in the sheet that cuts, in that (current density is: 150mA/cm in the alternating current disinfection equipment below 20 ℃
2) sterilization 15 minutes, under gnotobasis, adopt no bottom clearance packaging facilities seal package to become bag each major ingredient then, every bag of 50g, usefulness high pressure sterilization equipment (pressure 600Mpa) sterilization 10 minutes under temperature 1-20 ℃ environment in batches again with polybag.Major ingredient bag (rib pork pies).
3, the preparation method of accessory package:
Get tender caraway and garlic sprouts fresh, that clean, be cut into the thick end of 0.5-1mm respectively, and in freeze-drier, be lyophilized into dry powder respectively; Get fresh, dry osmanthus and cloves again, respectively the two is finish-ground to powder (granularity of powder is about the 40-50 order) with stone mill.Get dry caraway end, garlic sprouts end, the sub-face in osmanthus, cloves face then respectively, weight ratio is the caraway end: the garlic sprouts end: the cloves face: the sub-face=25-30 in osmanthus: 25-30: under the environment of aseptic, temperature≤20 ℃, relative humidity≤2% fully mix at 2: 1 and be that dry purity nitrogen subpackage, every bag of 3g are filled in 0 packaging bag with penetrating rate.
4, the preparation method of sesame oil bag:
Stone mill sesame oil is not had the bottom clearance subpackage with polybag under gnotobasis, every bag 2g uses the sterilization of high pressure sterilization equipment then, is the sesame oil bag.
Promptly constituted " three bridge soup " in the industrialization SHANXIAN sheep meat soup by soup stock bag, rib pork pies, accessory package and sesame oil bag.
The preparation method of embodiment 2 " large intestines soup "
1, the preparation method of soup stock bag:
1. get the raw materials ready:
Select materials with embodiment 1, consumption and preparation method are as follows:
The sheep bone: chop, pound fresh one-tenth sheep sheep bone ten width of cloth (about 100kg) joint off pine and become every section, use 500kg water logging bubble 12 hours, then bone is pulled out, scalded 3-5 minute with 300kg water again, pull out, clean, drain the water no longer than 10cm, standby.
Flavoring: river root of Dahurian angelica 1300g, osmanthus logical 500g, tsaoko 350g, galingal 500g, dried orange peel 250g, fructus amomi 250g, to pull out after 40 minutes with the immersion of 15000g boiling water, the river root of Dahurian angelica scrapes off epidermis and cleans, and is standby.
Pepper water: Chinese prickly ash 500g, brewed 10 minutes with the 3000g boiling water, after water is leached, pour the 13000g boiling water again into, soaked 40 minutes, Chinese prickly ash to be pulled out, this water is standby.
2. endure end soup:
Get 250kg cold water and insert in the pot, with the heating of hundred per cent fire, the 100 kg Yang Gupu that water will be got ready after ringing go into the bottom of a pan, put into the fresh green hill of 120kg mutton (monoblock) then, and are boiled with the big fire of hundred per cent fire.Boiled 10 minutes, and skimmed the blood foam, add 100kg cold water again, skim floating foam after boiling again again, cover above the mutton, continue the heating of hundred per cent fire, skim the blood foam after boiling again, continue big fire and boil with 15kg green hill sheep net oil.Be dense white (enduring 35 minutes) Deng soup, the flavoring that adding is got ready, whole shallot very light blue 25 (about 2000g) and clap the ginger 800g of pine.After the hundred per cent fire boils 40 minutes, the flavoring that is lowered to is pulled out, is added the 50kg fresh mutton again, boil and use eighty per cant fire instead after foaming, continued to boil 40 minutes, end soup.In the process of boiling, meet into piece and wait to melt the sheep oil float and rise, pull out and strain (annotating: with scoop oil clot is smeared and be broken into the mud shape) with scoop on chopping board and put into pot again.
3. the preparation method of soup stock bag:
Getting 200kg cold water inserts in the pot, with the heating of hundred per cent fire, after water rings the fresh sheep bone of 100kg got ready and 40kg endured the Jiu Gupu of end during soup and go into the bottom of a pan, put into the fresh green hill of 80kg mutton (monoblock) then and endure the 50kg mutton of putting into after during soup at the end, boiled with the fiery big fire of hundred per cent.Boiled 5 minutes, and skimmed the blood foam, similar with enduring end soup, add 50kg cold water, skim floating foam after boiling again again, cover above the mutton with 18kg green hill sheep net oil, continue hundred per cent big fire heating equally, skim the blood foam after boiling again, continue big fire and boil.Be dense white (enduring 25-28 minute) Deng soup, will add flavoring, whole shallot of getting ready equally very light blue 25 (about 2000g) and the ginger 500g that claps pine.After the hundred per cent fire continues to boil 30 minutes, the flavoring that is lowered to is pulled out, is added the 30kg fresh mutton again, boil and use eighty per cant fire instead after foaming, continue to boil 20 minutes after, slowly add soup at the bottom of the 30kg again, boiled again 10 minutes.In the process of boiling, meet into piece and wait to melt the sheep oil float and rise, pull out to strain and put into pot again with scoop.This moment soup look seemingly suckle in vain, suffus an exquisite fragrance all around.Continue heating, and get the pepper water that 400g salt and 600g get ready and add a seasoning in the pot, after 3 minutes, soup in the pot is filtered the back Sheng with 20-40 order mesh screen go into container.
Concentrated or dry method is with embodiment 1
2, the preparation method of major ingredient bag (small intestine bag):
Get the rough machined small sheep intestines 5000g of fresh process, blanching 3 minutes is put into container, contains to get the end soup that 15000g endures and pour container into, and with 30g salt and the seasoning of 50g pepper water, becomes fire to heat 60 minutes with 6-8 then.After receiving fire, allow the intestines of container under 60-65 ℃ of environment, continue to soak 4 hours.The major ingredient that immersion treatment is crossed changes cutter, is cut into the long section of 2-2.5cm.
With the above small sheep intestines that processes, the soup juice when adding the 500g immersion, sterilization in the alternating current disinfection equipment, under gnotobasis, adopt no bottom clearance packaging facilities seal package to become bag major ingredient then with polybag, every bag of 50g, with the sterilization of high pressure sterilization equipment, major ingredient bag (small intestine bag).
3, the preparation method of accessory package:
The sub-face 10.7g in osmanthus, the cloves face 5.3g that get dry caraway end, garlic sprouts each 142g of end respectively and get ready, preparation method and packing method are with embodiment 1.
4, the preparation method of sesame oil bag:
With embodiment 1
Promptly constituted " large intestines soup " in the industrialization SHANXIAN sheep meat soup by soup stock bag, small intestine bag, accessory package and sesame oil bag.
The preparation method of embodiment 3 " smallpox soup "
1, the preparation method of soup stock bag:
1. get the raw materials ready:
Select materials, part material consumption such as sheep bone, water, green onion, ginger and preparation method are with embodiment 1, and flavoring and Chinese prickly ash consumption are as follows
Flavoring: river root of Dahurian angelica 140g, osmanthus logical 60g, tsaoko 40g, galingal 60g, dried orange peel 30g, fructus amomi 30g, Chinese prickly ash 60g.
2. endure end soup: with embodiment 1.
3. the preparation method of soup stock bag: with embodiment 1
2, the preparation method of major ingredient bag (Yang Naobao):
Get fresh sheep brain 500g, blanching 1 minute is put into container, contain to get the end soup that 1500g endures and pour container into, and with 10g salt and the seasoning of 15g pepper water, then with 6 one-tenth fiery heating 15 minutes.After receiving fire, allow the sheep brain of container under 60-65 ℃ of environment, continue to soak 6 hours.The major ingredient that the taking-up immersion treatment is crossed changes cutter, is cut into the wide sheet of the long 0.3cm of 3cm.
Packaging step and equipment is with embodiment 1, major ingredient bag (Yang Naobao).
3, the preparation method of accessory package: with embodiment 1
4, the preparation method of sesame oil bag: with embodiment 1
Promptly constituted " smallpox soup " in the industrialization SHANXIAN sheep meat soup by soup stock bag, Yang Naobao, accessory package and sesame oil bag
The preparation method of embodiment 4 " lobe of the lung soup ".
1, the preparation method of soup stock bag:
1. get the raw materials ready:
Select materials, part material consumption such as sheep bone, water, green onion, ginger and preparation method are with embodiment 2, and flavoring and Chinese prickly ash consumption are as follows
Flavoring: river root of Dahurian angelica 1350g, osmanthus logical 450g, tsaoko 330g, galingal 450g, dried orange peel 220g, fructus amomi 220g, Chinese prickly ash 520g.
2. endure end soup: with embodiment 2.
3. the preparation method of soup stock bag: with embodiment 2
2, the preparation method of major ingredient bag (lobe of the lung bag):
Get fresh sheep lung 5000g, blanching 5 minutes is put into container, contains to get the end soup that 15000g endures and pour container into, and with 80g salt and the seasoning of 100g pepper water, becomes fire to heat 20 minutes with 6-8 then.After receiving fire, allow the sheep lung of container under 60-65 ℃ of environment, continue to soak 4 hours.The major ingredient that the taking-up immersion treatment is crossed changes cutter, is cut into the wide sheet of the long 0.3cm of 3cm.
Packaging step and equipment is with embodiment 1, major ingredient bag (lobe of the lung bag).
3, the preparation method of accessory package: with embodiment 1
4, the preparation method of sesame oil bag: with embodiment 1
Promptly constituted " lobe of the lung soup " in the industrialization SHANXIAN sheep meat soup by soup stock bag, lobe of the lung bag, accessory package and sesame oil bag.
The preparation method of embodiment 5 " tendons of beef, mutton or pork soup "
1, the preparation method of soup stock bag:
1. get the raw materials ready:
Select materials, part material consumption such as sheep bone, water, green onion, ginger and preparation method are with embodiment 1, and flavoring and Chinese prickly ash consumption are as follows
Flavoring: river root of Dahurian angelica 135g, osmanthus logical 55g, tsaoko 37g, galingal 55g, dried orange peel 27g, fructus amomi 27g, Chinese prickly ash 57g.
2. endure end soup: with embodiment 1.
3. the preparation method of soup stock bag: with embodiment 1
2, the preparation method of major ingredient bag (tendons of beef, mutton or pork bag):
Get fresh sheep hoof 500g, blanching 4 minutes is put into container, contains to get the end soup that 3000g endures and pour container into, and with 8g salt and the seasoning of 12g pepper water, becomes fire to heat 90 minutes with 6-8 then.After receiving fire, sheep hoof is taken apart, taken out the tendons of beef, mutton or pork, the tendons of beef, mutton or pork are put into container again and under 60-65 ℃ of environment, continue and soaked 4 hours.The tendons of beef, mutton or pork that immersion treatment is crossed are cut into the thick sheet of 0.3-0.5cm.
Packaging step and equipment is with embodiment 1, major ingredient bag (tendons of beef, mutton or pork bag).
3, the preparation method of accessory package: with embodiment 1
4, the preparation method of sesame oil bag: with embodiment 1
Promptly constituted " tendons of beef, mutton or pork soup " in the industrialization SHANXIAN sheep meat soup by soup stock bag, tendons of beef, mutton or pork bag, accessory package and sesame oil bag.
Product of the present invention is as food.
Claims (7)
1, SHANXIAN sheep meat soup is characterized in that it comprises major ingredient bag, soup stock bag, accessory package, sesame oil bag, makes through the high pressure sterilization sealing.
2, a kind of method for preparing SHANXIAN sheep meat soup as claimed in claim 1 is characterized in that the step of this method is as follows:
1. with Dan County this real estate green hill mutton and bone, add Dan County water, and be aided with flavoring and boil, gained soup is packed with industrialization conventional method freeze concentration or freeze drying Cheng Fenhou, makes the soup stock bag;
2. respectively with the meat at each position of sheep, this real estate green hill, Dan County with unload goods, after soup boiled, simmers, packing, high pressure sterilization industrial treatment made the major ingredient bag;
3. make accessory package with the sub-bread dress in caraway end, garlic sprouts end and cloves face, the osmanthus of freeze-drying;
4. be distributed into inner wrapping with sesame oil and make the sesame oil bag.
3, the preparation method of SHANXIAN sheep meat soup according to claim 2 is characterized in that, the preparation method of soup stock bag may further comprise the steps:
1. prepare burden: sheep bone, flavoring, Chinese prickly ash are carried out preliminary treatment;
2. boil end soup;
3. utilize to boil sheep bone, mutton and the end soup of end during soup, promptly old bone, old meat, long-used soup with fresh sheep bone, mutton and water, boil the used soup of soup stock bag;
4. the above-mentioned soup that boils in is 3. made the soup stock bag through conventional industrial method freeze concentration or freeze drying.
4, SHANXIAN sheep meat soup preparation method according to claim 3, flavoring during 1. the preparation method's step that it is characterized in that the soup stock bag prepares burden is to produce in fresh one-tenths of the green hill sheep sheep full width sheep bone in the Dan County of 9-10kg, adds river root of Dahurian angelica 120-140g, osmanthus leads to 40-60g, tsaoko 30-40g, galingal 40-60g, dried orange peel 20-30g, fructus amomi 20-30g.
5, SHANXIAN sheep meat soup preparation method according to claim 3, when 3. the preparation method's step that it is characterized in that the soup stock bag boils the used soup of soup stock bag, in 20-25kg cold water, adding the fresh sheep bone weight of view picture is 9-10kg, add the old bone of 3-5kg, the new fresh mutton of 8-10kg, the old meat of 3-5kg again, and in the process of boiling, add cold water 5-10kg, new fresh mutton 3-5kg, long-used soup 3-5kg.
6, the preparation method of SHANXIAN sheep meat soup according to claim 2 is characterized in that, the preparation method of major ingredient bag comprises the steps:
1. get the different parts meat of this real estate green hill, Dan County sheep or unload goods 500g or sheepshead 800-1000g, blanching 1-5 minute, put into container, contain and to get the end soup that 1500-3000g endures and pour container into, with 3-10g salt and the seasoning of 5-15g pepper water, become fire heating 15-90 minute with 6-8 then;
2. after receiving fire, allow container meat or unload goods under 60-65 ℃ of environment and to continue to soak 2-6 hour, take out major ingredient that immersion treatment crosses and change cutter or open with record book in accordion form;
3. will more than the meat that processes or unload goods, soup juice when adding the 50-75g immersion, sterilization in the alternating current disinfection equipment adopts no bottom clearance packaging facilities seal package to become bag with polybag under gnotobasis major ingredient then, with the sterilization of high pressure sterilization equipment, i.e. winner's material package.
7, the preparation method of SHANXIAN sheep meat soup according to claim 2 is characterized in that, wherein the caraway end in the accessory package: garlic sprouts end: cloves face: the weight ratio of the sub-face in osmanthus is 25-30: 25-30: 2: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100091524A CN1703982A (en) | 2004-05-28 | 2004-05-28 | Shan county mutton soup and its industrial production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100091524A CN1703982A (en) | 2004-05-28 | 2004-05-28 | Shan county mutton soup and its industrial production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1703982A true CN1703982A (en) | 2005-12-07 |
Family
ID=35575637
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004100091524A Pending CN1703982A (en) | 2004-05-28 | 2004-05-28 | Shan county mutton soup and its industrial production method |
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| Country | Link |
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| CN (1) | CN1703982A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102860541A (en) * | 2012-09-07 | 2013-01-09 | 窦桂明 | Method for preparing mutton soup without mutton smells and fishy smells |
| CN103549564A (en) * | 2013-10-12 | 2014-02-05 | 靖殿祥 | Convenient mutton soup and preparation method thereof |
| CN106333256A (en) * | 2016-08-30 | 2017-01-18 | 周越 | Ice-brick mutton and preparation method thereof |
| CN107302992A (en) * | 2016-04-25 | 2017-10-31 | 张义宏 | A kind of dispensing bag of instant noodles |
| CN107751920A (en) * | 2017-10-25 | 2018-03-06 | 贾德刚 | A kind of preparation method of full sheep soup |
| CN109222032A (en) * | 2018-08-06 | 2019-01-18 | 红河天源酒店管理有限公司 | A kind of production method of Mengzi crossing-over bridge rice noodles soup |
| CN114947091A (en) * | 2022-05-27 | 2022-08-30 | 苏州乾生元食品有限公司 | Preparation method of prepackaged soup stock concentrate for cooking noodles |
-
2004
- 2004-05-28 CN CNA2004100091524A patent/CN1703982A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102860541A (en) * | 2012-09-07 | 2013-01-09 | 窦桂明 | Method for preparing mutton soup without mutton smells and fishy smells |
| CN102860541B (en) * | 2012-09-07 | 2016-01-13 | 窦桂明 | A kind of nothing is had a strong smell, without the preparation method of fishy smell mutton soup |
| CN103549564A (en) * | 2013-10-12 | 2014-02-05 | 靖殿祥 | Convenient mutton soup and preparation method thereof |
| CN107302992A (en) * | 2016-04-25 | 2017-10-31 | 张义宏 | A kind of dispensing bag of instant noodles |
| CN106333256A (en) * | 2016-08-30 | 2017-01-18 | 周越 | Ice-brick mutton and preparation method thereof |
| CN107751920A (en) * | 2017-10-25 | 2018-03-06 | 贾德刚 | A kind of preparation method of full sheep soup |
| CN109222032A (en) * | 2018-08-06 | 2019-01-18 | 红河天源酒店管理有限公司 | A kind of production method of Mengzi crossing-over bridge rice noodles soup |
| CN114947091A (en) * | 2022-05-27 | 2022-08-30 | 苏州乾生元食品有限公司 | Preparation method of prepackaged soup stock concentrate for cooking noodles |
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