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Preparation method of instant mutton soup

A technology for mutton soup and instant food is applied in the field of preparation of instant mutton soup, which can solve the problems of uneven quality, difficult storage and transportation, etc., and achieve the effects of prolonging the fresh-keeping period, enriching nutritional value and enriching nutrition.

Inactive Publication Date: 2015-09-09
冯星星
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that the existing mutton soup is not easy to store and transport, and the quality is not uniform, and provides a preparation method for instant mutton soup

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of preparation method of instant mutton soup, the steps are:

[0027] (1) Preparation of powder packs: choose high-quality sweet potato powder packs, 50g per pack;

[0028] (2) Prepare the seasoning package: mix salt with a mass ratio of 1:2:3:3:2:2: essence: pepper: chicken powder: chicken essence: Angelica dahurica, and pack it, 5g per bag;

[0029] (3) Prepare the sauce package: mix cooked sheep oil and chili to make suet chili, and then mix suet chili with a mass ratio of 2:0.5:2:1:3: sesame oil: sheep tail oil: green onion oil: Sheep brain, mixed evenly, packaged, 5-10g per package;

[0030] The mutton oil chili mentioned in it is to boil the mutton oil on a low heat, add pepper, aniseed, fennel, onion, ginger, garlic, pepper, coriander, celery, fry until yellow, and then add the pepper mixed with seasoning Fry the noodles until the color turns dark, then add minced garlic and vinegar, then serve;

[0031] The sheep tail oil is made by boiling the sheep o...

Embodiment 2

[0040] A kind of preparation method of instant mutton soup, the steps are:

[0041] (1) Preparation of powder packs: choose high-quality sweet potato powder packs, 50g per pack;

[0042] (2) Prepare the seasoning package: mix salt with a mass ratio of 1:2:3:3:2:2: essence: pepper: chicken powder: chicken essence: Angelica dahurica, and pack it, 5g per bag;

[0043] (3) Prepare the sauce package: mix cooked sheep oil and chili to make suet chili, and then mix suet chili with a mass ratio of 2:0.5:2:1:3: sesame oil: sheep tail oil: green onion oil: Sheep brain, mixed evenly, packaged, 5-10g per package;

[0044] The mutton oil chili mentioned in it is to boil the mutton oil on a low heat, add pepper, aniseed, fennel, onion, ginger, garlic, pepper, coriander, celery, fry until yellow, and then add the pepper mixed with seasoning Fry the noodles until the color turns dark, then add minced garlic and vinegar, then serve;

[0045] The sheep tail oil is made by boiling the sheep o...

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PUM

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Abstract

The invention discloses a preparation method of instant mutton soup and belongs to the technical field of convenient and instant food. The method comprises steps as follows: (1) selecting a high-quality sweet potato powder package; (2) preparation of a seasoning package: evenly mixing and packaging salt, essence, pepper powder, chicken powder, chicken essence and dahurian angelica roots with the mass ratio being 1:2:3:3:2:2; (3) preparation of a sauce package: preparing mutton fat chilies by mixing and boiling boiled mutton fat and chilies, and then evenly mixing and packing the mutton fat chilies, sesame oil, sheep tail oil, chopped scallion piece oil and sheep brains with the mass ratio being 2:0.5:2:1:3; (4) preparation of a mutton package: soaking chopped fresh mutton in water for 2.5-3.5 h, then boiling the mutton for 10-13 min, placing the mutton into soup stock for boiling for 30-35 min under the condition of soft fire and braising for 40-50 min, and taking out the mutton for cooling, refrigeration and packaging. With the adoption of the method, the mutton smell of the mutton soup is reduced, and the soup is more comprehensive in nutrition and more uniform in quality and can greatly meet dietary requirements of people in various regions.

Description

technical field [0001] The invention belongs to the technical field of convenient instant food and relates to a preparation method of instant mutton soup. Background technique [0002] mutton soup It is a classic famous food in my country. When making it, the sheep bones are usually put into a large pot to make soup, then add fresh lamb, cleaned haggis and suet, boil it until it is rotten, and then remove it and drain it after cooking. , then cut into thin slices and put in boiling water for a while, then pour into the soup bowl and serve. [0003] Because mutton soup is a kind of traditional famous food, its production process is also not the same, so that the taste of mutton soup is different, and the quality is different, especially the shortcoming that there is too much smell of mutton and soup, and low nutritional value. In addition, mutton soup is processed on-site, and it is eaten and cooked, which also limits its development to a certain extent. Along with the quic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23L1/29A23L23/00A23L33/00
Inventor 冯星星
Owner 冯星星
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