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Composite spicy flavoring agent and method for preparing flavor mutton soup

A flavoring and spice technology, which is applied to compound spice flavorings and the preparation of flavored mutton soup and the field of flavored mutton soup, can solve problems such as unstable taste of mutton soup, and achieve the effects of ensuring accuracy and reducing dependence.

Inactive Publication Date: 2013-07-10
UNIV OF JINAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the above problem of unstable taste of mutton soup, the present invention provides a compound spice flavoring agent for processing mutton soup

Method used

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  • Composite spicy flavoring agent and method for preparing flavor mutton soup

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] 1. Prepare raw materials

[0055]1. Take 15 μL grass fruit oil, 3 μL cumin oil, 5 μL Kaempfer oil, 11 μL dried ginger oil, 7 μL cinnamon oil, 5 μL star anise oil, 200 μL galangal oil, 1 μL amomum oil, 12 μL grass cardamom oil, 1 μL gardenia oil, Mix 14 μL fragrant sand oil, 13 μL licorice oil, 15 μL fennel oil, 5 μL clove oil, and 5 μL pepper oil to obtain compound spice seasoning A;

[0056] 2. Take 12 μL grass fruit oil, 5 μL cumin oil, 9 μL Kaempfer oil, 8 μL dried ginger oil, 9 μL cinnamon oil, 10 μL star anise oil, 186 μL galangal oil, 8 μL amomum oil, 10 μL grass cardamom oil, 4 μL gardenia oil, Mix 10 μL fragrant sand oil, 10 μL licorice oil, 8 μL cumin oil, 15 μL clove oil, and 8 μL pepper oil to obtain compound spice seasoning B;

[0057] 3. Take 5 μL grass fruit oil, 10 μL cumin oil, 9 μL Kaempfer oil, 7 μL dried ginger oil, 10 μL cinnamon oil, 12 μL star anise oil, 90 μL galangal oil, 10 μL amomum oil, 9 μL grass cardamom oil, 6 μL gardenia oil, Mix 3 ...

Embodiment 2

[0066] Use the prepared raw material of embodiment 1;

[0067] 1. Pretreatment

[0068] Weigh 1 kg of mutton and put it in a pot, add 2.3L of wine, soak for 10 minutes, boil on high heat to remove foam; then take out the mutton and wash it with cold water to obtain clean mutton;

[0069] Weigh 1.5kg of sheep bone and place it in a pot, add clear water to cover the sheep bone, soak for 6 hours, boil with high heat to remove foam; then take out the sheep bone and wash it with cold water to obtain the clean sheep bone;

[0070] Two, heating, homogenization

[0071] Put the clean mutton bones into the pot, then put the clean mutton into the pot, spread 105g of mutton oil on the clean mutton, then add 4.5L of water at 60°C to the pot, and start heating with high heat; 50min Finally, open the lid of the pot and keep boiling for 3 minutes, then add 5.6g of scallions and 5.6g of ginger to the pot, then cover the pot and continue heating on high heat; after 45min, add...

Embodiment 3

[0073] Use the prepared raw material of embodiment 1;

[0074] 1. Pretreatment

[0075] Weigh 1 kg of mutton and put it in a pot, add 2L of wine, soak for 10 minutes, boil on high heat to remove foam; then take out the mutton and wash it with cold water to obtain clean mutton;

[0076] Weigh 1.25kg of sheep bone and place it in a pot, add clear water to cover the sheep bone, soak for 2 hours, boil with high heat to remove foam; then take out the sheep bone and wash it with cold water to obtain the clean sheep bone;

[0077] Two, heating, homogenization

[0078] Put the clean mutton bone into the pot and put it into the pot, then put the clean mutton into the pot, spread 60g of mutton oil on the clean mutton, then add 3.75L of water at 70°C to the pot, and start heating with high heat; 20min Finally, open the pot cover and keep boiling for 5 minutes, then add 3.7g scallions and 3.7g ginger pieces to the pot, cover the pot and continue heating on high heat; add...

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Abstract

To solve the problem of unstable mutton soup taste, the invention patent relates to a composite spicy flavoring agent and a method for preparing a flavor mutton soup, and belongs to the technical field of food processing. The composite spicy flavoring agent is formed by mixing Amomum tsao-ko grease, cumin grease, rhizoma kaempferiae grease, dried ginger grease, cassia grease, aniseed grease, galange grease, fructus amomi grease, Alpinia katsumadai grease, fructus gardeniae grease, cyperus and amomum grease, licorice grease, fennel grease, clove grease and pepper grease according to a specific proportion. The composite spicy flavoring agent can be used for effectively removing the foul smell and odor of the mutton soup, improving the delicate flavor, and adequately ensuring the flavoring accuracy. According to the method, the composite spicy flavoring agent is adopted, the process is standardized, and the degree of dependency on the technical personnel is reduced, so that the prepared mutton soup is white in color and mellow in mouthfeel, does not have the foul smell and odor, and is stable and uniform in taste.

Description

Technical field [0001] The present invention involves a method of composite fragrant flavoring agent and preparation of flavored lamb soup, which belongs to the field of food processing technology. Background technique [0002] Sheep soup is the treasure of the Chinese national food culture; the quality of sheep soup is broth -colored, mellow, and not awake.At present, there are two problems in the processing process of sheep soup: on the one hand, sheep soup with a flavor is the reason why many people cannot accept sheep soup. It is commonly used by seasoning removal.The spices are different and the amount cannot be quantified. On the other hand, the processing technology of sheep soup is currently more traditional, with higher technical requirements, and a high degree of dependence on people.As a result, even the sheep soup processed by the same process, the taste still has problems with unstable and different differences. Invention content [0003] In order to solve the probl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/221A23L1/39A23L27/20A23L23/00A23L27/10
Inventor 王萌朱海涛于政宇
Owner UNIV OF JINAN
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