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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

Inactive Publication Date: 2015-05-20
SICHUAN JIANYANG DAGEDA ANIMAL HUSBANDRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These deodorization process steps are too complicated
[0004] Aiming at the problem that mutton soup needs to be made on site, there are currently some researches on packaging mutton soup products, but these mutton soup products may only have soup without meat, and need to be prepared separately when eating, which is inconvenient to use, or the taste of the produced mutton soup is lacking , are not popular and loved by consumers, or the shelf life is not long enough, and the shelf life is short, which affects long-distance sales and further promotion

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a preparation method of quick-frozen mutton soup. The preparation method comprises the following steps: soaking mutton in a mutton smell removing solution for removing the mutton smell, boiling mutton soup, frying mutton slices, packaging and quickly freezing the mutton soup at -30 DEG C. According to the method, the mutton smell removing process is simple and convenient, the specific mutton smell removing solution is adopted, the effect is remarkable, the operability is good, and the cost is low. The parameters of each step in the mutton soup boiling process of the quick-frozen mutton soup are required to be strictly and precisely controlled; raw materials and spices in a certain ratio are mixed, so that the soup is rich in fragrance; the mutton slices are further fried by mixed oil consisting of mutton oil subjected to mutton smell removal and lard oil, so that the mutton slices are outstanding in fragrance; the soup is mixed with the mutton slices, so that the mutton soup is rich in aftertaste. The quick-frozen mutton soup has a long quality guarantee period of more than 8 months; the fried mutton slices and the mutton soup are mixed for eating; the mutton soup is convenient and easy to cook, unique in flavor and rich in mouth feel, leaves lingering fragrance in the mouth, and is nourishing soup which is easy to prepare and store, is good in taste and is deeply loved by consumers.

Description

technical field [0001] The invention relates to a method for preparing mutton soup, in particular to a method for preparing quick-frozen mutton soup. Background technique [0002] Mutton is rich in nutritional value and is of great benefit to tuberculosis, tracheitis, asthma, anemia, postpartum qi and blood deficiency, abdominal cold pain, physical weakness and chills, malnutrition, etc. It is most suitable for winter consumption and is a winter tonic . However, on the one hand, it is difficult for many consumers to accept the smell of mutton, and on the other hand, because most of the existing mutton soup needs to be made on-site, it is time-consuming to make and the regional seasonality of eating is limited. [0003] Aiming at the problem of the smell of mutton, at present, people in related fields have carried out some research on the process of removing mutton from mutton. For example, in the Chinese invention patent application CN102669642A, precooking and removing mut...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/39A23L1/31A23L23/00A23L13/00
CPCA23L13/428A23L23/00A23V2002/00A23V2200/30
Inventor 龚华斌
Owner SICHUAN JIANYANG DAGEDA ANIMAL HUSBANDRY
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