Sacked materials used for making wind dried mutton soup fast

A technology of cured mutton and mutton, which is applied in the field of fast brewing and filling bags of cured mutton soup, which can solve the problems of not being able to enjoy the flavor of mutton soup at any time, and achieve the effect of strong soup flavor and easy consumption

Inactive Publication Date: 2015-04-22
JIANGSU JIUSIXIANG FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, although this mutton soup is good, it has to be made with pots and stoves and some raw materials. For some people who are away from home and have no pots a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The invention relates to a quick-prepared mutton soup bag, which includes: main ingredients, ingredients, soup, condiments, mutton packs, hot sauce packs, soup packs and seasoning packs;

[0021] The main ingredient is 150 grams of mutton, and the mutton is selected from the 2-year-old small-tailed white goat mutton raised in the border area of ​​Sulu, Henan and Anhui; it is calculated as 10 kg of mutton;

[0022] The production method is: soak the mutton for 3 hours, wash off the blood, put in the ingredients at a temperature of 0°C~4°C, and marinate for 6 hours. After marinating, put the mutton in a cool and ventilated place below 10°C for natural Air-dried; after splitting, put it into a slicer and cut into slices. The size of the slices is: thickness: 2-4mm, width 15-30mm, length 20-40mm; fat and thin, stir evenly, and set aside;

[0023] The ingredients are 150 grams of chili sauce, 500 grams of chives, 500 grams of ginger, 50 grams of Chinese prickly ash, 60 grams...

Embodiment 2

[0032] The invention relates to a quick-prepared mutton soup bag, which includes: main ingredients, ingredients, soup, condiments, mutton packs, hot sauce packs, soup packs and seasoning packs;

[0033] The main ingredient is 150 grams of mutton, and the mutton is selected from the 2-year-old small-tailed white goat mutton raised in the border area of ​​Sulu, Henan and Anhui; it is calculated as 10 kg of mutton;

[0034] The production method is: soak the mutton for 3 hours, wash off the blood, put in the ingredients at a temperature of 0°C~4°C, and marinate for 6 hours. After marinating, put the mutton in a cool and ventilated place below 10°C for natural Air-dried; after splitting, put it into a slicer and cut into slices. The size of the slices is: thickness: 2-4mm, width 15-30mm, length 20-40mm; fat and thin, stir evenly, and set aside;

[0035] The ingredients are 165 grams of chili sauce, 550 grams of chives, 550 grams of ginger, 55 grams of Chinese prickly ash, 66 grams...

Embodiment 3

[0044] The invention relates to a quick-prepared mutton soup bag, which includes: main ingredients, ingredients, soup, condiments, mutton packs, hot sauce packs, soup packs and seasoning packs;

[0045] The main ingredient is 150 grams of mutton, and the mutton is selected from the 2-year-old small-tailed white goat mutton raised in the border area of ​​Sulu, Henan and Anhui; it is calculated as 10 kg of mutton;

[0046] The production method is: soak the mutton for 3 hours, wash off the blood, put in the ingredients at a temperature of 0°C~4°C, and marinate for 6 hours. After marinating, put the mutton in a cool and ventilated place below 10°C for natural Air-dried; after splitting, put it into a slicer and cut into slices. The size of the slices is: thickness: 2-4mm, width 15-30mm, length 20-40mm; fat and thin, stir evenly, and set aside;

[0047] The ingredients are 135 grams of chili sauce, 450 grams of chives, 450 grams of ginger, 45 grams of pepper, 54 grams of star anis...

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PUM

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Abstract

Sacked materials used for making wind dried mutton soup fast comprise main ingredients, assistant ingredients, soup bases, seasoning, a mutton bag, chilli sauce bag, soup material bag and seasoning bag. Fresh mutton is cleaned and soused for six hours, and then the mutton is sliced and packed into each main ingredient bags, and finished products for sale are formed by putting the main ingredient bag, the seasoning bag, the mutton soup bases bag and the chilli sauce bag into each big bag. The sacked materials used for making wind dried mutton soup fast have the advantages that the soup tastes fragrant and rich, like the fresh fragrant delicious mutton cooked through cookstoves, and the soup tastes like sauce flavor of bacon; carrying, brewing and eating are very easy, rapid and convenient.

Description

technical field [0001] The invention relates to a mutton soup bag filling, in particular to a quick-prepared cured mutton soup bag filling. Background technique [0002] At present, most of the citizens in our country are very interested in mutton soup, especially in the vast areas of northern China, people are more fond of mutton soup, this is because the nutritional value of mutton soup is relatively high, people know the taste Warm heat has always been a good product for invigorating yang. It has the effects of warming the middle and tonifying the deficiency, warming the meridian and nourishing the blood, warming the kidney and strengthening the yang, especially in the cold winter months, whenever you pick up a big bowl of steaming mutton soup, the air Immediately filled with the aroma of mutton, looking at the green coriander leaves floating on the mutton soup, red chili oil, and then looking at the tempting mutton and kang cakes, the greedy worms will immediately climb ...

Claims

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Application Information

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IPC IPC(8): A23L1/40A23L23/10
CPCA23L13/00A23L13/428A23L23/10A23L27/60A23V2002/00A23V2200/08
Inventor 尤丹李沛霖尤妍妍尤敦学
Owner JIANGSU JIUSIXIANG FOOD TECH
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