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Manufacturing method of mutton soup

A production method and sheep soup technology, which are applied in the field of dish production, can solve problems such as inconvenience for consumers to eat, and achieve the effect of retaining flavor and nutrition

Inactive Publication Date: 2014-07-02
谭蓉蓉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Sheep soup is a traditional local snack, but its consumption is limited to fixed places such as restaurants and families, which brings inconvenience to some consumers who have a fast-paced life and no time to cook and go out.

Method used

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  • Manufacturing method of mutton soup

Examples

Experimental program
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Effect test

Embodiment 1

[0011] Take 200 kg of mutton and wash it, add 2 kg of fennel, 1 kg of pepper, 1 kg of aniseed, 2 kg of cinnamon, 1 kg of nutmeg, 6 kg of green onion, 9 kg of refined salt, 6 kg of ginger, and 5 kg of garlic. Put it into the packaging bag and pack it with 300-500 grams of nitrogen per bag, and then undergo multi-stage mild F-value sterilization, that is, sterilize at 85°C for 3 minutes, 100°C for 2 minutes, 110°C for 2 minutes, and 121°C. Sterilize at ℃ for 3 minutes, and the finished product is ready after cooling.

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PUM

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Abstract

The invention relates to a manufacturing method of a dish, and in particular to a manufacturing method of mutton soup. The method is as below: selecting mutton and lamb entrails, cleaning the entrails to remove impurities, blanching to remove blood dirty, fishing out and cleaning, dicing the mutton and entrails, adding seasonings (ginger powder and garlic powder, etc.), stewing in water (with water temperature at 100 DEG C for 60 min), cooling, standing for 12 h to gain taste, fishing out the mutton and lamb entrails, and packaging; and crushing lamb bones, decocting for 90 min, adding spices into thick soup, weighing and conducting vacuum packaging. The mutton soup has the advantages of instant eating, freshness, delicacy, nutrition and convenience for eating.

Description

technical field [0001] The invention relates to a method for preparing dishes, in particular to a method for preparing mutton soup. Background technique [0002] Sheep soup is a traditional local flavor snack, but it is eaten in fixed places such as restaurants and families, which brings inconvenience to some consumers who have a fast pace of life and have no time to cook and go out. Contents of the invention [0003] The purpose of the present invention is to provide a method for making mutton soup, which has the advantages of instant, fresh, delicious, nutritious and convenient to eat. [0004] The technical solution of the present invention is: select mutton and haggis→clean the haggis, remove impurities→blanch water to remove blood filth→take up and clean→cut mutton and haggis into pieces→add seasoning raw materials (ginger garlic powder, etc.) Water temperature 100°C, cooking time about 60 minutes) → cooling, 12 hours to taste → pick up → pack. [0005] Lamb bones→c...

Claims

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Application Information

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IPC IPC(8): A23L1/39A23L1/31A23L23/00A23L13/00
CPCA23L13/00A23L13/20A23L23/00
Inventor 谭蓉蓉
Owner 谭蓉蓉
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