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A vacuum curing convenient mutton soup material and preparation method thereof

A technology of vacuum pickling and production method, applied in food preparation, application, food science and other directions, can solve problems such as precipitation, and achieve the effects of delicious meat, strong water retention, and speed improvement

Inactive Publication Date: 2009-09-16
吴泽崇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, Shanxian mutton soup has the problem of precipitation after being left for a period of time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0033] A. How to make mutton buns:

[0034] a. Combine star anise, astragalus, grass fruit, white buckle, pepper, Chuanzhi, cumin, succulent ginger, fragrant leaves, jade fruit, river kernels, cloves, cinnamon, tangerine peel, Amomum according to 12:10:7:10: The weight ratio of 9:9.6:28:15:2:10:18:0.5:21:20:5 is mixed evenly and ground to make mutton spice.

[0035] b. Cut the trimmed mutton into regular-sized slices, then add water, sodium D-isoVC, salt, nitrite, monosodium glutamate, cooking wine, ethyl maltol, licorice powder, mutton spices, potassium sorbate, The chili and sliced ​​mutton are put into the rolling pot vacuum mixer according to the weight ratio of 15000:10:1200:6:800:135:2:10:335:15:55:20000, and rolled for 30 minutes.

[0036] c. Pour the seasoning, water and mutton in the rolling pot vacuum mixer into the feeder and marinate for 4-12 hours.

[0037] d. Then pour all the seasoning, water, and mutton into the roasting pan and simmer for 30 minutes (start t...

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PUM

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Abstract

The invention pertains to the convenience food and production field, and is a preparation method of a mutton soup material taking mutton as principal material. The vacuum curing convenient mutton soup material includes mutton parcel, red pepper oil, sheep oil parcel, mutton soup main ingredient parcel, green vegetable parcel and vermicelli parcel, and is prepared by sterilizing and sealing. The inventive mutton soup has advantages that the water is firmly melt to the fat; the soup is in milky white color, fragrant, delicious, non-pungent, no meals, delicious fragrance; meat is tender and lubricated. The invention can be used for both food complement and dietary cure, is a good food for keeping fit and removing disease; at the same time, the present invention also has efficacy of benefit Qi complement deficiency, warm center dissipate cold, and tonify kidney establish Yang.

Description

Technical field: [0001] The invention belongs to the field of instant food and its production, and relates to a production method of mutton soup with mutton as the main material. Background technique: [0002] Mutton soup is rich in nutrition and is a traditional food with the characteristics of appetizing, nourishing and delicious. The most famous mutton soup is Shanxian mutton soup. The production of Shanxian mutton soup adopts the traditional method, which is not easy to transport and store. It can only be eaten and cooked now. The family makes it by themselves, and the taste is also lacking, so the development of this food is limited. Shanxian's mutton buns are filled with sesame oil, and the sesame oil is too thick. In addition, Shanxian mutton soup has the problem of precipitation after being left for a period of time. Invention content: [0003] The present invention proposes a new technical scheme at the above problems. The purpose of the present invention is t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23L1/01A23L1/221A23L5/10A23L23/00A23L27/10
Inventor 吴泽崇
Owner 吴泽崇
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