Mutton soup formula and processing technology thereof

Abstract

The invention relates to a meat food processing method, in particular to a mutton soup formula and a processing technology thereof. The mutton soup formula comprises the following raw materials in part by weight: 900 to 1,100 parts of mutton, 23 to 27 parts of salt, 23 to 27 parts of soy sauce, 13 to 17 parts of green onions, 8 to 12 parts of ginger, 14 to 17 parts of sesame oil, 8 to 12 parts of minced coriander, 130 to 170 parts of chilli oil, 13 to 17 parts of pepper, 3 to 7 parts of cinnamon, 2 to 3 parts of orange peel, 2 to 3 parts of Tsaoko amomum fruit, 13 to 17 parts of radix angelicae, 40 to 60 parts of pepper water, 3 to 7 parts of Chinese galangal, 130 to 170 parts of mutton fat, 400 to 600 parts of sheep bone, 3 to 7 parts of pepper powder, 3 to 7 parts of monosidum glutanate, 5 to 7 parts of American ginseng, 5 to 7 parts of rhizoma gastrodiae, 5 to 7 parts of lithocarpus cortex, and 3 to 5 parts of dendrobium nobile stem. The chilli oil is prepared from mutton fat and red peppers according to a ratio of 3:1. The processing technology of the mutton soup formula comprises the following steps of: carrying out a treatment process of the mutton soup formula; packaging cooked mutton; after concentrating and drying mutton soup, weighing and packaging; collocating a seasoning packet using dehydrated vegetables as the main material. The mutton soup formula and the processing technology thereof, which are provided by the invention, have the advantages of refreshment, deliciousness, nutrition, and convenience for eating and carrying.

Description

Technical field [0001] The invention relates to a meat food processing method, in particular to a mutton soup formula and its processing technology. Background technique [0002] Lamb soup is a traditional local snack, but its consumption is limited to fixed places such as restaurants and homes, which brings inconvenience to consumers who have a fast-paced life, no time to cook and go out. Summary of the invention [0003] Aiming at the above-mentioned shortcomings of the prior art, the present invention provides a mutton soup formula and its processing technology, which solves the limitation that mutton soup consumption is limited to restaurants and fixed homes, and has the characteristics of freshness, deliciousness and nutrition. [0004] In order to achieve the above objective, the present invention provides the following technical solutions: [0005] A mutton soup formula and its processing technology include the following raw materials and parts by weight: 900-1100 parts of mut...

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.