Flavored mutton soup and industrial production method thereof
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A sheep soup and flavor technology, applied in the field of flavored sheep soup and its industrial production, can solve the problems of difficult portability and storage, difficulty in standardization, low nutritional value, etc., so as to avoid the loss of aroma, solve unstable flavor, and increase freshness. The effect of taste and aroma
Inactive Publication Date: 2021-03-16
宁夏伊佳仁食品有限公司
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[0004] Aiming at the shortcomings of traditional mutton soup, such as heavy smell, insufficient umami taste, low nutritional value, difficulty in standardization, and difficulty in carrying and storing, the present invention provides a kind of mutton soup with delicious taste, high nutritional content, milky white soup and its industrial production method
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[0025] Embodiment: a kind of flavor sheep soup, wherein: be made up of the raw material of following mass parts: 30 parts of leftovers of lamb chops, 40 parts of bone paste, 16.5 parts of seasoning, 1.5 parts of yeast extract, 6 parts of rice wine, 3 parts of coconut oil parts, 120 parts of water; the above-mentioned bone paste is made up of the following raw materials in mass parts: 10 parts of sheep bone paste, 15 parts of beef bone paste, and 15 parts of chicken bone paste; 5 parts, ginger 3 parts, salt 5 parts, licorice 1.5 parts, wolfberry 2 parts.
[0026] The leftovers of the above-mentioned lamb chops are minced meat, sheep bones and sheep fat produced when fresh lamb chops are divided by a bone sawing machine; the above-mentioned sheep bone paste is bone paste made from sheep stick bones; Bone paste; chicken bone paste is bone paste made from chicken skeletons.
[0027] For the flavored mutton soup, the protein content of the flavored mutton soup is greater than 15%,...
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Abstract
The invention discloses flavored mutton soup which is prepared from the following raw materials in parts by mass: 20-30 parts of mutton chop leftovers, 30-45 parts of bone paste, 10-18.5 parts of seasoning, 0.2-2 parts of a yeast extract, 2-8 parts of rice wine, 1-3 parts of coconut oil and 100-150 parts of water, wherein the bone paste consists of the following raw materials in parts by mass: 10-15 parts of sheep bone paste, 10-15 parts of bovine bone paste and 10-15 parts of chicken bone paste; and the seasoning consists of the following raw materials in parts by mass: 3-5 parts of scallionsections, 2-3 parts of fresh ginger, 3-6 parts of salt, 1-1.5 parts of licorice roots and 1-3 parts of Chinese wolfberry. The flavored mutton soup has the beneficial effects that the rice wine and thecoconut oil are added and matched with the liquorice roots and the Chinese wolfberry, so that the mutton smell of the mutton soup is removed, and the mutton soup is thick and white, free of fishy smell and mutton smell, abnormally fresh and fragrant and rich in nutrition.
Description
Technical field: [0001] The invention relates to the field of food processing, in particular to a flavored mutton soup and an industrial production method thereof. Background technique: [0002] Mutton is rich in protein and fat, and also contains vitamins B1, B2 and minerals such as calcium, phosphorus, iron, potassium, iodine, etc., with comprehensive nutrition; at the same time, mutton is warm in nature and has edible effects such as nourishing the body, dispelling cold, and warming Qi , most suitable for winter consumption. Animal bones are rich in collagen, chondroitin, vitamins, calcium, phosphorus, magnesium, zinc and other nutrients necessary for bone growth. Therefore, mutton soup is a traditional local snack and also a treasure of Chinese food culture. The quality of mutton soup is milky white, full-bodied, fresh and tender, and high in nutritional value. [0003] The traditional method of making mutton soup is mostly made of mutton bones and mutton as the main r...
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