Potato-containing mutton soup and processing method thereof

A processing method and potato technology, applied in application, food preparation, food science, etc., can solve the problems of low nutritional value and poor taste, and achieve the effect of delicious taste, consistent quality and easy storage

Inactive Publication Date: 2015-06-24
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Various quick-frozen foods are arranged on the market now, but most mouthfeel is not good, and nutritional val

Method used

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  • Potato-containing mutton soup and processing method thereof

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Embodiment 1

[0025] The invention provides a potato and mutton stew, which comprises the following components in parts by mass: 1 part of mutton meat base, 1 part of fried potato pieces and 1 part of mutton bone soup. Its processing method comprises the following steps:

[0026] Step 1. Wash the fresh potatoes, peel them with a peeling machine, cut them into pieces with a slitting machine, and cut them into 2cm×2cm×2cm cubes, then fry them at 160°C for 3 minutes, drain the oil and set aside.

[0027] Step 2. After washing the fresh mutton with bones, cut it into 3cm in length, 3cm in width and 2cm in thickness. If it is frozen mutton, it needs to be thawed at 0°C before using it. Fresh mutton is 100 parts by mass Add 1 part of table salt, 0.5 part of white sugar, 0.1 part of monosodium glutamate and 0.01 part of sodium erythorbate in parts by mass to carry out rolling and kneading for marinating. The pressure of the curing tank is -0.08Mpa. Repeat this, the marinating time is 5 hours, pre...

Embodiment 2

[0031] The invention provides a potato and mutton stew, which comprises the following components in parts by mass: 1 part of mutton meat base, 2 parts of fried potato pieces and 4 parts of mutton bone soup. Its processing method comprises the following steps:

[0032] Step 1. Wash the fresh potatoes, peel them with a peeling machine, cut them into pieces with a cutting machine, and cut them into 2cm×2cm×2cm cubes, then fry them at 190°C for 10 minutes, drain the oil and set aside.

[0033] Step 2. After washing the fresh cut mutton, cut it into 6cm in length, 4cm in width and 3cm in thickness. If it is frozen mutton, it needs to be thawed at 7°C before using it. It is calculated as 100 parts by mass of fresh mutton , add 2 parts of salt, 1 part of white sugar, 0.2 part of monosodium glutamate and 0.05 part of sodium erythorbate in parts by mass to carry out rolling and kneading for marinating. Repeatedly, the marinating time is 18h, precook the marinated meat base, the precoo...

Embodiment 3

[0037]The invention provides a potato and mutton stew, which comprises the following components in parts by mass: 1 part of mutton meat base, 1 part of fried potato pieces and 1 part of mutton bone soup. Its processing method comprises the following steps:

[0038] Step 1. Wash the fresh potatoes, peel them with a peeling machine, cut them into pieces with a slitting machine, and cut them into 2cm×2cm×2cm cubes, then fry them at 160°C for 3 minutes, drain the oil and set aside.

[0039] Step 2. After washing the fresh mutton with bones, cut it into 3cm in length, 3cm in width and 2cm in thickness. If it is frozen mutton, it needs to be thawed at 0°C before using it. Fresh mutton is 100 parts by mass Add 1 part of table salt, 0.5 part of white sugar, 0.1 part of monosodium glutamate and 0.01 part of sodium erythorbate in parts by mass for static pressure-swing pickling. The pickling temperature is 0°C and the vacuum degree is -70Kpa. , and then marinated at normal pressure for...

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Abstract

The invention relates to the field of mutton soup processing, and in particular relates to a potato-containing mutton soup which comprises the following components in parts by weight: 1 part of mutton blank, 1-2 parts of fried potato blocks and 1-4 parts of sheep bone soup. The invention also relates to a processing method of the potato-containing mutton soup; the method comprises the steps of washing fresh potatoes, cutting into pieces and frying for later use; cleaning fresh mutton, cutting into pieces, feeding table salt, white sugar, monosodium glutamate and sodium erythorbate into the mutton pieces, curing, precooking, and fishing out the cooked meat blank for later use; crushing fresh sheep bones, feeding into the mutton soup, feeding table salt, ginger, green onion powder, pepper, aniseed, cinnamon, fennel, dahurian angelica root and galanga resurrectionlily rhizome, and stewing; canning the cooked meat blank, the fried potato blocks and the stewed sheep bone soup at the mass ratio of 1: (1-2): (1-4), sterilizing, cooling and storing. The invention provides the potato-containing mutton soup which is delicious in soup and tasty in meat, tasty and refreshing, non-greasy and rich in nutrition, and the processing method of the potato-containing mutton soup; therefore, quantitative and industrial production of the potato-containing mutton soup can be realized.

Description

technical field [0001] The invention relates to the field of processing mutton stew, in particular to a potato and mutton stew and a processing method thereof. Background technique [0002] Recently, the Ministry of Agriculture announced at the Potato Staple Food Strategy Seminar that through several years of unremitting efforts, the planting area, per unit yield level, total output and the proportion of potato staple food products in consumption will be significantly increased. Let the potato gradually become my country's fourth largest staple food crop after rice, wheat and corn. The so-called staple food of potatoes refers to processing potatoes into steamed buns, bread, rice noodles, and noodles suitable for the consumption habits of Chinese people, realizing the transformation from non-staple food consumption to staple food consumption, and making potatoes an effective measure to improve my country's food security level. [0003] The function of mutton stew is to stren...

Claims

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Application Information

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IPC IPC(8): A23L1/39A23L1/311A23L1/312A23L1/318A23L1/216A23L23/00A23L13/10A23L13/20A23L13/70A23L19/12
Inventor 张春江张泓戴小枫黄峰张雪胡宏海刘倩楠张荣黄艳杰徐芬陈文波
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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