Sheep bone soup base, preparation method thereof and sheep bone soup prepared by sheep bone soup base

A production method, the technology of mutton bone soup, which is applied in the field of food processing, can solve the problems of deterioration of nutritional components, unsatisfactory, insufficient release of nutrient components of mutton bone soup, etc., and achieve the effect of pure taste and convenient and quick consumption

Inactive Publication Date: 2018-06-12
焦坤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The cooking method of mutton bone soup is mostly made of mutton bone and mutton as the main raw materials, supplemented by a variety of seasonings. Due to the difference in the production process, raw material processing and auxiliary materials, the taste of the prepared mutton bone soup is also very different. , and the nutrients of the mutton bone soup obtained by boiling the existing raw materials cannot be fully released
Moreover, the raw materials of mutton bone soup are not easy to transport and store, especially for grazing lambs on grasslands. After a period of time, the mutton bones and meat will lose moisture and the nutrients will deteriorate, so it is not suitable for long-term storage and long-distance transportation. Therefore, there is no mutton bone soup available on the market. The semi-finished products of the ingredients are used to make mutton bone soup, which cannot meet people's needs

Method used

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  • Sheep bone soup base, preparation method thereof and sheep bone soup prepared by sheep bone soup base
  • Sheep bone soup base, preparation method thereof and sheep bone soup prepared by sheep bone soup base
  • Sheep bone soup base, preparation method thereof and sheep bone soup prepared by sheep bone soup base

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Effect test

Embodiment 1

[0044] The preparation method of the mutton bone stock of the present embodiment comprises the steps:

[0045] (a) Raw material selection: select lamb spines and lamb bones without meat from grazing on the grasslands of Inner Mongolia.

[0046] (b) Shaping: Cut the lamb spine horizontally into 3 cm long spine pieces, remove the meatless parts on both sides of the hip bone; cut the lamb bone without meat horizontally in the middle and divide it into two halves.

[0047] (c) Slowing down: place the reshaped lamb spine and lamb bone without meat separately, and place them in a low temperature environment of 0-4°C for 20 hours, so that the lamb spine and lamb bone without meat are completely melted Finally, put the lamb backbone and lamb bone without meat in normal temperature water at 25°C for 20 minutes, and then wash them with normal temperature water for 2-3 times.

[0048] (d) Pre-cooking: first put the lamb spine into the pot under cold water, and add water to cover the lam...

Embodiment 2

[0054] The preparation method of the mutton bone stock of the present embodiment comprises the steps:

[0055] (a) Raw material selection: select lamb spines and lamb bones without meat from grazing on the grasslands of Inner Mongolia.

[0056] (b) Shaping: Cut the lamb spine horizontally into 2 cm long spine pieces, remove the meatless parts on both sides of the hip bone; cut the lamb bone without meat horizontally in the middle and divide it into two halves.

[0057] (c) Slowing down: place the reshaped lamb spine and lamb bone without meat separately, and place them in a low temperature environment of 0-4°C for 15 hours, so that the lamb spine and lamb bone without meat are completely melted Finally, place the lamb backbone and the lamb bone without meat in water at room temperature at 25°C for 10 minutes, and then wash them with water at room temperature for 2-3 times.

[0058] (d) Pre-cooking: first put the lamb spine in the pot under cold water, and add water to cover t...

Embodiment 3

[0064] The preparation method of the mutton bone stock of the present embodiment comprises the steps:

[0065] (a) Raw material selection: select lamb spines and lamb bones without meat from grazing on the grasslands of Inner Mongolia.

[0066] (b) Shaping: Cut the lamb spine horizontally into 4 cm long spine pieces, remove the meatless parts on both sides of the hip bone; cut the lamb bone without meat horizontally in the middle and divide it into two halves.

[0067] (c) Tempering: place the reshaped lamb spine and lamb bone without meat separately, and place them in a low temperature environment of 0-4°C for 25 hours, so that the lamb spine and lamb bone without meat are completely melted Finally, put the lamb spine and lamb bone without meat in water at room temperature at 25°C for 30 minutes, and then wash them with water at room temperature for 2-3 times.

[0068] (d) Pre-cooking: first put the lamb spine in the pot under cold water, and add water to cover the lamb spin...

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Abstract

The invention relates to the technical field of food processing, and particularly relates to a sheep bone soup base, a preparation method thereof and sheep bone soup prepared by the sheep bone soup base. The method for preparing the sheep bone soup base comprises the following steps: shaping, slowly unfreezing and washing the raw material sheep bones; performing pre-cooking, cooling, quick-freezing and vacuum packaging; and packaging the raw material sheep bones with auxiliary materials to obtain the sheep bone soup base. According to the sheep bone soup base preparation method, the optimal high-quality raw material is selected and subjected to proper shaping mode, pre-cooking, cooling, quick-freezing and other processes, so that nutritional ingredients can be sufficiently integrated in the soup when the sheep bone soup base is conventionally cooked, and calcium and the like can be effectively supplied if the sheep bone soup base is taken.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a mutton bone soup stock, a preparation method thereof and the prepared mutton bone soup. Background technique [0002] Mutton is warm in nature, invigorating qi and nourishing yin, warming the middle and nourishing deficiency, appetizing and strengthening, and it is a warm tonic for nourishing Yuanyang, Qi and blood. Sheep bone is a good calcium supplement, rich in calcium phosphate, collagen and other ingredients. More than half of the bone of sheep bone is calcium phosphate, and it also contains a small amount of calcium carbonate, magnesium phosphate and trace amounts of fluorine, chlorine, sodium, and potassium. , iron, aluminum, etc. [0003] The cooking method of mutton bone soup is mostly made of mutton bone and mutton as the main raw materials, supplemented by a variety of seasonings. Due to the difference in the production process, raw material processing and a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L23/00A23L33/10
CPCA23L13/20A23L13/428A23L23/00A23L33/10A23V2002/00A23V2250/1578
Inventor 焦坤
Owner 焦坤
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