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Method for stewing mutton soup by ultrasonic waves

A technology of ultrasonic waves and mutton soup, which is applied in the direction of food science, etc., can solve the problems of destroying the nutritional content of soup and the long stewing time of mutton soup, and achieve the effects of shortening the duration of stewing, accelerating dissolution, and improving heat transfer characteristics

Pending Publication Date: 2021-02-12
JIANGSU CHANGSHOU GRP CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the method for making the above-mentioned mutton soup, in order to ensure that the mutton is soft and rotten, the mutton soup is usually stewed for a long time, which will destroy the nutrients in the soup

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  • Method for stewing mutton soup by ultrasonic waves
  • Method for stewing mutton soup by ultrasonic waves
  • Method for stewing mutton soup by ultrasonic waves

Examples

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Embodiment Construction

[0030] The following examples can enable those skilled in the art to understand the present invention more comprehensively, but the present invention is not limited to the scope of the described examples.

[0031] The method for ultrasonic stewing mutton soup of the present invention is realized through the following steps:

[0032] The first step raw material pretreatment: take the hind leg of the sheep that needs to be processed, and ripen it in the environment of 0-10 ℃, and use it for later use.

[0033] The second step is to cut into pieces: cut the thigh part of the matured lamb hind leg into lamb leg pieces, and the size of the cut thigh pieces is 6×6×6cm 3 , and cut the shank part of the lamb's hind legs into 6cm long shank pieces.

[0034] The third step is a cleaning: wash the thigh and calf with clean water to wash away the surface blood on the thigh and calf.

[0035] the fourth step Boiled water : Take a certain amount of radish and cut it into radish pieces, ...

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Abstract

The invention relates to a method for stewing mutton soup through ultrasonic waves. The method comprises the steps of raw material pretreatment, dicing, primary cleaning, blanching, secondary cleaning, putting into a pot, heating and stewing, ultrasonic treatment, cooling, packaging and the like. Compared with the prior art, the stewing method of the invention has the advantages that the mutton soup is stewed under the assistance of ultrasonic waves, the improved heat transfer characteristic can be provided by utilizing the ultrasonic waves, and the dissolution of contents is accelerated, so that the effect of long-time stewing is achieved through short-time stewing, namely the stewing time is effectively shortened; water molecules can be broken under the cavitation action of ultrasonic waves to generate hydroxyl radicals, so that hydrogen peroxide with strong oxidizing property is generated, protein and lipid of the meat are oxidized, the variety of volatile flavor substances is not influenced, and the content of the volatile flavor substances is increased; and the permeability of the membrane is improved after ultrasonic treatment, and the release amount of minerals is larger, namely, the content of nutritional ingredients in the soup is higher.

Description

technical field [0001] The invention relates to the field of mutton soup processing, in particular to a method for ultrasonically stewing mutton soup. Background technique [0002] The nutritional value of mutton is quite high. Every 100g of mutton contains 17.3g of protein, 13.6g of fat, 0.7g of carbohydrate, 15mg of calcium, 168mg of phosphorus, 3.04mg of iron, 3.61mg of zinc, 7.18mg of selenium, riboflavin and niacin , vitamin B complex, vitamin A, vitamin D, niacin, etc. [0003] Among the dazzling array of cuisines in China, there are many soup dishes, which are loved by the public because of their unique taste and nourishing effect. The process of making soup is essentially a process in which the taste substances in the raw materials pass through the medium of water and undergo appropriate immersion and heating. When the raw material is heated in the pot, the concentration of the taste substance on the surface of the raw material is greater than that in the water, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L19/10A23L23/00A23L5/30
CPCA23L13/10A23L19/10A23L5/32A23L23/00
Inventor 魏祝明沈银涵于海陈春梅
Owner JIANGSU CHANGSHOU GRP CO LTD
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