Making method of mutton and vegetable bag for instant noodles

A production method and vegetable bag technology, which can be applied in climate change adaptation, food science and other directions, and can solve the problems of mutton and mutton.

Inactive Publication Date: 2018-01-16
习水县黔道食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention intends to provide a method for making mutton instant noodles with vegetables, so as to solve the problem of strong mutton smell in mutton instant noodles in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: A method for making mutton instant noodle vegetable bag, including the following steps:

[0019] Step 1. Lamb processing: Choose fresh lamb hind leg meat from 1 year old lamb, remove the skin, bone, fat and tendons, and divide it into approximately 0.2kg pieces of meat for later use;

[0020] Step 2. Preparation of kimchi: wash the wax gourd to remove bacteria and sterilize it, cut into strips to obtain wax gourd strips, put the wax gourd strips into the fermentation tank, and add oligosaccharides and 6% salt water to the fermentation tank. The weight ratio of oligosaccharides and salt water is 1:48. At the same time, the winter melon strips are submerged in salt water, and after 10 days of fermentation, winter melon kimchi and kimchi juice are obtained;

[0021] Step 3: Fermentation of mutton: After taking out the winter melon kimchi, put the meat pieces in step 1 into the fermentation tank, and make the kimchi juice submerge the meat pieces, and ferment for 8 h...

Embodiment 2

[0025] Embodiment 2: Embodiment 1: A method for making instant mutton noodle vegetable bag, including the following steps:

[0026] Step 1. Lamb processing: Choose fresh lamb hind leg meat from 1 year old lamb, remove skin, bone, fat and tendons, and cut into pieces of about 0.35kg for use;

[0027] Step 2. Preparation of kimchi: wash the wax gourd to remove bacteria and disinfect, cut into strips to obtain wax gourd strips, put the wax gourd strips into the fermentation tank, and add oligosaccharides and 7% salt water to the fermentation tank. The weight ratio of oligosaccharides and salt water is 1:48. At the same time, the winter melon strips are submerged in salt water, and after 10 days of fermentation, winter melon kimchi and kimchi juice are obtained;

[0028] Step 3: Fermentation of lamb: After taking out the winter melon kimchi, put the meat pieces in step 1 into the fermentation tank, and make the kimchi juice submerge the meat pieces, and ferment for 9 hours at a temperatu...

Embodiment 3

[0032] Example 3: Example 1: A method for making mutton instant noodle vegetable bag, including the following steps:

[0033] Step 1. Lamb processing: Choose fresh lamb hind leg meat from 1 year old lamb, remove the skin, bone, fat and tendons, and divide it into about 0.5kg pieces of meat for use;

[0034] Step 2. Preparation of kimchi: wash the wax gourd to remove bacteria and sterilize it, cut into strips to obtain wax gourd strips, put the wax gourd strips into the fermentation tank, add oligosaccharides and 8% salt water to the fermentation tank. The weight ratio of oligosaccharides and salt water is 1:48. At the same time, the winter melon strips are submerged in salt water, and after 10 days of fermentation, winter melon kimchi and kimchi juice are obtained;

[0035] Step 3. Fermentation of mutton: After taking out the winter melon kimchi, put the meat pieces in step 1 into the fermentation tank, and make the kimchi juice submerge the meat pieces, and ferment for 10 hours at a...

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PUM

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Abstract

The invention discloses a making method of a mutton and vegetable bag for instant noodles in the technical field of food processing. The making method comprises the following steps of: step I, processing mutton: selecting fresh sheep hind leg meat; step II, making pickled vegetables: thoroughly cleaning a white gourd, performing disinfection and sterilization, cutting the sterilized white gourd into strips so as to obtain white gourd strips; step III, fermenting the mutton: taking out the pickled white gourd, putting the mutton blocks obtained in the step I into a fermentation tank, and enabling pickled vegetable juice to submerge the mutton blocks; step IV, performing boiling: fishing out the fermented mutton blocks, and thoroughly cleaning the fished-out mutton blocks; step V, performingdrying: cutting the boiled mutton blocks obtained in the step IV into diced mutton each of which weighs 40-45g, then putting the diced mutton in an environment of the temperature being 80-85 DEG C, and performing processing for 20-30min; and step VI, making the vegetable bag: performing vacuum packaging on the pickled white gourds obtained in the step II and dried diced mutton in the ratio of thepickled white gourds to the dried diced mutton in parts by weight being 30 to 5, so as to obtain the vegetable bag. Through the adoption of the scheme of the making method, the muttony odor of the mutton can be removed.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing a vegetable bun with mutton instant noodles. Background technique [0002] Instant noodles, also known as instant noodles. When brewing, open the vegetable bag, powder bag, and sauce bag and add it to the noodles. At the same time, add boiling water and soak for a few minutes before eating. Because of its high convenience and taste , Flavor and other reasons are favored by most consumers. Because of this, the development of instant noodles and other instant foods has been promoted and developed to a greater extent, making the market now show a variety of instant foods, only in instant noodles. There are dozens of series, such as Laotan pickled cabbage instant noodles, pickled pepper and chicken feet instant noodles, beef instant noodles, mutton instant noodles and so on. However, the mutton taint in the mutton instant noodles is difficult to eliminate, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23L13/70A23L19/20
CPCY02A40/90
Inventor 杨泽
Owner 习水县黔道食品科技有限公司
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