Processing method of instant Hu sheep mutton soup

A processing technology, mutton soup technology, applied in food science, food preservation, climate change adaptation, etc., can solve the problem that consumers cannot accept the taste of spices, and achieve the effect of unique flavor, healthy food, and moderate soft and hard taste

Pending Publication Date: 2020-08-25
安徽省争华食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional mutton soup pot needs to use a variety of spices to remo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Raw material weight ratio:

[0029] Choose 100kg of 2-year-old Hu mutton, 2300g of salt, 1800g of sugar, 1500g of monosodium glutamate, and 50g of vitamin C;

[0030] Five-spice ingredients weight: red oil 3000g, five-spice oil 500g, peony bark 2g, angelica 2g, bellflower 2g, clove 2g, acanthus bark 2g, white pomegranate 2g, rehmannia glutinosa 2g, Vitex japonica 2g, bamboo rut 2g, aster 2g, Su Fangmu 2g, Sagittarius 2g, Yinchen 2g, Anemarrhena 2g, Chixiaodou 2g, magma fruit 2g; Spice water 20000g;

[0031] The preparation method comprises the following steps:

[0032] (1) Fresh meat preparation: Select healthy Hu sheep and slaughter them to obtain mutton for trimming, remove fur, fat, tendons, blood stains, and divide into mutton pieces or mutton strips; when cutting mutton, cut it into strips along the direction of the thick fiber, and The mutton is cut into length-width-height of 20cm-4cm-4cm, and then put into the tumbler and marinated.

[0033] (2) Tumbling and ...

Embodiment 2

[0049] Raw material weight ratio:

[0050] Choose 100kg of 2-year-old Hu mutton, 2300g of salt, 1800g of sugar, 1500g of monosodium glutamate, and 50g of vitamin C;

[0051] Five-spice ingredients weight: red oil 3000g, five-spice oil 500g, peony bark 2g, angelica 2g, bellflower 2g, clove 2g, acanthus bark 2g, white pomegranate 2g, rehmannia glutinosa 2g, Vitex japonica 2g, bamboo rut 2g, aster 2g, Su Fangmu 2g, Sagittarius 2g, Yin Chen 2g, Anemarrhena 2g, Chixiaodou 2g, symphylla 2g; spice water 20000g.

[0052] The preparation method comprises the following steps:

[0053] (1) Fresh meat preparation: Select healthy Hu sheep and slaughter them to obtain mutton for trimming, remove fur, fat, tendons, blood stains, and divide into mutton pieces or mutton strips; when cutting mutton, cut it into strips along the direction of the thick fiber, and The mutton is cut into length-width-height of 20cm-4cm-4cm, and then put into the tumbler and marinated.

[0054] (2) Tumbling and p...

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PUM

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Abstract

The invention provides a processing method of instant Hu sheep mutton soup. The instant Hu sheep mutton soup includes the following ingredients by weight: mutton, salt, white sugar, monosodium glutamate, vitamin C and spice water, wherein the spice water includes, in 100000 parts by weight, lemongrass 10-12, cinnamon leaves 2-6, pungent litse fruits 2-3, balsamiferou blumea herb 1-4, perilla leaves 2-6, wild mint 1-6, mioga ginger rhizomes 2-6, common fennel stems and leaves 1-3, Chinese alangium leaves 3-6, wrinkled gianthyssop herb 1-1.5, coriander 4-5, dahurian angelica roots 4-5, fructus piperis longi 2-3, herba lvslmachlae foenl-graeci 2-3, mioga ginger flowers 2-3, flos magnoliae officinalis 2-3, clove fruits 2-3, kaempferia galanga rhizomes 2-3, sharpleaf galangal fruits 2-3 and thebalance being purified water. According to the invention, the instant Hu sheep mutton soup retains most of the fresh taste of mutton; and meanwhile, through pickling the mutton with a secretly-made spice formula, the muttony odor of the mutton is thoroughly removed. The instant Hu sheep mutton soup is instant, gives off spice fragrance after being opened and is more healthy.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a processing technology for instant lake mutton soup. Background technique [0002] Mutton, warm in nature. Mutton is divided into goat meat, sheep meat and wild lamb. In ancient times, mutton was called pork, pork, and pork. It can not only resist wind and cold, but also nourish the body. It is suitable for general wind-cold cough, chronic bronchitis, asthma due to deficiency cold, impotence due to kidney deficiency, cold pain in the abdomen, weakness and fear of cold, sore waist and knees, yellow and emaciated complexion, deficiency of both qi and blood, and post-illness. All deficiencies such as postpartum physical deficiency have therapeutic and tonic effects, and are most suitable for consumption in winter, so they are called winter tonics and are very popular among people. [0003] Traditional mutton soup pots need to use a variety of spices to remove the mutton smell of mu...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L27/10A23L23/10A23L3/02A23L3/3418
CPCA23L13/10A23L13/428A23L13/70A23L27/10A23L23/10A23L3/02A23L3/3418Y02A40/90
Inventor 华金玲陈争上徐宁陈胜王立克周玉刚
Owner 安徽省争华食品有限公司
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