Preparation method of quick-frozen mutton soup
A production method and technology of mutton soup, applied in food preparation, functions of food ingredients, food science, etc., can solve problems such as not being popular and loved by consumers, affecting long-distance sales and promotion, and complex steps of deodorization process, so as to achieve deodorization The process is simple and convenient, the taste is rich and the cost is low
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Embodiment 2
[0033] The present embodiment provides a kind of preparation method of quick-frozen mutton soup, and the steps are as follows:
[0034] (1) Preparation of detoxification liquid: according to the weight ratio of water: green tea: rice = 100:1.5:1, boil the water, put the green tea and gauze-wrapped rice into the boiled water, and let it cool naturally to room temperature. Detoxification liquid;
[0035] (2) Mutton removal: Select qualified mutton, trim it into shape, soak the mutton in the removal liquid according to the weight ratio of mutton: removal liquid = 1:2, once for 1 hour, soak twice, and stir from time to time;
[0036] (3) Cooking of demutton sheep oil: According to the weight ratio of sheep fat oil: demutton liquid = 1:1.5, put the sheep fat oil into the demutton liquid and soak for 1 hour, stir from time to time, and then put the demutated sheep fat Drain the oil, cut into pieces, heat the frying pan to 120-150°C, add sheep fat and boil it;
[0037] (4) Frying t...
Embodiment 3
[0044] Example 3 Effect Evaluation
[0045] Adopt randomized double-blind test to evaluate the possibility degree that the quick-frozen mutton soup of this embodiment 1-2 accepts to consumer. To avoid bias and minimize the possibility of consumers breaking the blind in the evaluation process, the specifications and packaging of the control group mutton soup (mutton soup products commercially available in a certain company are matched with quick-frozen mutton slices commercially available in a certain company) are adopted from the specifications and packaging of the present invention. Uniform standard, blind test for taste and aroma of controls and samples. Since there is no exact standard for the evaluation of the effect of mutton soup in China, the applicant sets a manual scoring method. That is to take a part of the inventive quick-frozen mutton soup as a sample, and another part of the control mutton soup is subpackaged, and the consumers are allowed to taste by a random m...
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