Unlock instant, AI-driven research and patent intelligence for your innovation.

A kind of instant instant mutton soup and preparation method thereof

A mutton soup and a convenient technology are applied in the field of instant ready-to-eat mutton soup and its preparation, which can solve the problems of difficult homogenization of oil and fat components, insufficient flavor, poor taste, etc., so as to ensure the stability of taste quality, control the cooking time, The effect of reducing suspended matter

Active Publication Date: 2020-11-13
CHENGDU SHIWEITIAN TECH CO LTD
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the product is prepared by hot food, the excessive oil components are not easy to homogenize in a short time, thus affecting the taste of the soup
At the same time, in order to simplify the production process in the existing technical solutions, both the mutton and the mutton bones are boiled at the same time. Because the two cooking requirements are different, it is easy to cause the mutton to boil for too long and become rotten, difficult to shape, and poor in taste. , but the soup lacks flavor due to the short cooking time

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] S11. Ingredients

[0029] ① Aggregate:

[0030] Lamb spine 3kg

[0031] Lamb tibia 1kg

[0032] Other sheep bones 2kg.

[0033] ② Meat material:

[0034] Mutton 11.25kg

[0035] Haggis 3.75kg.

[0036] ③Boil spices Ⅰ:

[0037] Anise 5g

[0038] Sannai 5g

[0039] Cao Guo 5g

[0040] Cinnamon 5g

[0041] Cumin 5g

[0042] Nutmeg 5g

[0043] White knock 5g

[0044] Clove 5g

[0045] Amomum 5g

[0046] Patchouli 5g

[0047] Incense Sticks 5g

[0048] Grass discharge 5g

[0049] Nardin 5g

[0050] Cumin 10g

[0051] Pepper 10g.

[0052] ④Boil spices Ⅱ:

[0053] Star anise 18.75g

[0054] Three Nye 18.75g

[0055] Cao Guo 18.75g

[0056] Cinnamon 18.75g

[0057] Cumin 18.75g

[0058] Nutmeg 18.75g

[0059] White knock 18.75g

[0060] Cloves 18.75g

[0061] Amomum 18.75g

[0062] Patchouli 18.75g

[0063] Incense Sticks 18.75g

[0064] Grass discharge 18.75g

[0065] Nardin 18.75g

[0066] Cumin 37.5g

[0067] Pepper 37.5g.

[0068] ⑤Broth ...

Embodiment 2

[0098] S21 is the same as Step S11 in Embodiment 1.

[0099] S22 is the same as step S12 in Embodiment 1.

[0100] The difference between S23 and step S13 of Example 1 is that after the meat material is formed, it is cooled and divided into 150g / packages. After exhausting and sealing, it is sprayed and sterilized in a water bath at 121°C for 30 minutes to obtain instant mutton buns.

[0101] The difference between S24 and step S14 of Example 1 is that the soup obtained by putting in the concentrated soup seasoning and high-pressure cooking, after filtering the residue, cooling and subpackaging into 250ml / bag, after sealing, pasteurize for 30min, and make the concentrated mutton soup bag .

[0102] S25 packaging

[0103] Put the instant mutton buns and concentrated mutton soup buns prepared in step S23 and step S24 respectively into a large-volume self-heating lunch box, cover and plastic seal.

Embodiment 3

[0105] The difference from Example 1 is that: after the meat material is pressure-cooked for 2 hours in step S13, the concentrated soup seasoning prepared in step S11 is added into the high-pressure cooking container together with the broth seasoning. After boiling under high pressure for 10 minutes, remove the meat and filter the soup in the container. Then adopt the subpackaging method in embodiment 1 or embodiment 2 to subpackage the meat material and soup body.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to convenient ready-to-eat mutton soup and a preparation method thereof. A convenient ready-to-eat mutton soup product which is convenient to carry and has a certain quality guarantee period is made sequentially through the steps of preparing materials, pre-cooking bone materials, cooking meat materials and bone soup at the same time, subpackaging ready-to-eat concentrated mutton soup bags, performing packaging with self-heating lunch boxes, and the like. According to the preparation method disclosed by the invention, after the bone materials are pre-cooked, the meat materials are cooked with the bone soup, the meat material cooking time is controlled, and the bone material cooking time is prolonged, so that the situation that the mouth feel is influenced because themeat materials are too mashed is avoided; in the cooking process, the flavor components of the meat materials are released in the bone soup and are mutually merged with the flavor components of the bone materials, so that the improvement of the palatable taste of a soup body and the improvement of the mouth feel of the meat materials are facilitated; and besides, the concentrated soup body seasoning fewer in fat components are used for determining the taste and increasing the aroma of the soup body, so that the situation that the mouth feel is influenced because the soup body is too greasy isavoided.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a convenient and instant mutton soup and a preparation method thereof. Background technique [0002] Mutton soup is made of mutton bones, seasoned with mutton and haggis, and has a strong aroma. It is rich in protein, fat, vitamins, calcium, potassium, iron, phosphorus and other nutrients. It has the functions of warming yang and dispelling cold, nourishing qi and blood As a result, my country's Henan, Shandong, Anhui, Shanxi, Jiangsu, Liaoning, Sichuan, Hebei and many other places have developed it into local cuisine with local characteristics. Although the flavors of mutton soup vary from place to place, they all pay attention to the milky white body, bright color, rich aroma, and delicious taste. [0003] When cooking mutton soup in the traditional method, keep the soup boiling for at least 10 hours with medium and low heat to obtain a milky white soup, and add mutton ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L23/10A23L27/10A23L27/00A23L3/358A23L3/3409A23L13/10A23L13/40A23L13/70
Inventor 赵志峰高颖刘勇吴斌靳岳
Owner CHENGDU SHIWEITIAN TECH CO LTD