Sour bamboo shoot type pig bone mutton meal seasoning and processing method thereof

A processing method and technology of mutton powder are applied in the field of processing compound mutton powder seasoning to achieve the effects of increasing aroma, making the flavor better and fresh, and increasing the components of aroma substances.

Inactive Publication Date: 2021-06-25
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention intends to provide a sour bamboo shoot type pork bone and mutton powder season

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0055] 1.2 Preparation of Concentrated Bone Soup

[0056] 1.2.1 proportional control of bone

[0057] Treatment and unspeakable pigs and sheep bones, according to the proportion of pork bones 1: 0.5-1. Such a bone-equipped proportion, the scent of the soup is full, and it is basically unpleasant.

[0058] 1.2.2 Bang Decoction of the three-stage craft craft

[0059] The bone soup is used to use a normal pressure mode, the fire is boiled, and the fire is made of three-stage temperature control process. After the fire (100 ° C and above), after 5-10 min, the temperature is changed, the temperature is controlled at 95 ° C The -98 ° C was 1.5-2.0h, and finally 20-30 min was concentrated in a medium fire (60-80 ° C), and the mixture was slowly stirred during this process.

[0060] The ratio of hub and pig bone is 1: 0.5-1, according to the total weight of the bone raw material, add 4 times the water system; in order to increase the whiteness and freshness of the soup, add 0.5-1.5% stone...

Example Embodiment

[0099] Example one

[0100] In this embodiment, the above formulation and the above processing method are used to complete the processing of the thick bamboo shoots of the rock-shaped pork bone mutton powder.

[0101] In the "1.1.1.3 Break-rinsing", the ratio of breaking the bones and cold water (+5 ° C or less) in this example is 1: 1, and 0.3% fresh piraceine 0.1% mint leaves, mint leaves and musk leaves were loaded into the gauze pocket, and then soaked for 3 times, soaking for 60 min each time, stirring every 15 minutes once. Because the pork bone is small, the pig bone is less than 1: 1, soaking rinsing twice, 23 min each time.

[0102] In the "1.2.1 Bone Control of 1.2.1 Bone" in the Preparation of 1.2 Concentrated Bone Soup, in this example, the bone: pork bone = 1: 1.

[0103] In the "1.2.2 bone soup, the fire is fired for 10 minutes in this embodiment, the temperature is changed, the temperature is controlled at 98 ° C, and it is 2.0h, and finally concentrates 30 min. Thi...

Example Embodiment

[0113] Example 2

[0114] This embodiment uses the above formulation and the above processing method to complete the processing of the nippermite pork bone mutton powder.

[0115] In "1.1.1.3 Breaks of Bone Bone", the ratio of breaking the bones and cold water (+5 ° C or less) in this example is 1: 1, and 0.1% fresh piraia , 0.05% mint leaves, mint leaves and musk leaves were loaded into the gauze pocket, and then soaked for 3 times, soaking for 60 min each time, stirring every 15 minutes once. Because the pork bone is small, the pig bone cold water is 1: 1, soaking rinsing twice, 30 min each time.

[0116] In the "1.2.1 Bone Proportion Control" in "1.2 Concentrated Bone Soup", in the present embodiment, the bone: pork bone = 1: 0.5.

[0117] In the "1.2.2 bone soup, the fire is fired for 10 minutes in this embodiment, the temperature is changed, the temperature is controlled between 98 ° C, and it is 2.0 h, and finally concentrates 30 min. In this process, it is slowly stirred fr...

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Abstract

The invention relates to a processing method of a composite mutton powder seasoning, discloses a sour bamboo shoot type pig bone mutton powder seasoning and a processing method thereof, and particularly relates to the sour bamboo shoot type pig bone mutton powder seasoning which is prepared by taking sheep bones, pig bones, white mushrooms, fish bones, sour bamboo shoots and the like as raw materials and adopting the processes of decocting and concentrating, microwave aroma enhancement and extrusion puffing, stir-frying and irradiation and the like. The sour bamboo shoot type pig bone mutton powder seasoning comprises the following components in parts by weight: 10-15 parts of bone oil, 3-5 parts of sour bamboo shoots, 0.5-1.0 part of pickled ginger, 0.3-0.5 part of chopped pickled pepper, 0.05-0.1 part of pepper powder, 0.1-0.15 part of star aniseed powder, 0.1-0.2 part of fennel powder, 0.05-0.1 part of clove powder, 1.0-3.0 parts of fish bone powder, 367-400 parts of concentrated bone soup and 14-18 parts of table salt. During preparation of the fishbone powder, baking at 140-170 DEG C for 2-3 minutes is conducted to obtain the baked fishbone. The sour bamboo shoot type pig bone mutton powder seasoning formed by the invention not only has a unique flavor and can fully reflect the characteristics of mutton powder, but also is convenient for large-scale processing and preparation, and is beneficial to the overall upgrading and transformation of the whole mutton powder industry.

Description

technical field [0001] The invention relates to a processing method of compound mutton powder seasoning, in particular to a sour bamboo shoot type pork bone mutton powder seasoning and a processing method thereof. Background technique [0002] Mutton noodles, also known as mutton rice noodles, have consumers all over the country. In Zunyi, Guizhou, each person consumes a bowl of mutton noodles every three days on average. At present, there are nearly 1,000 mutton noodle restaurants or stores in the four urban areas of Zunyi alone. In addition, mutton noodle stores can be found everywhere in Chengdu, Chongqing, Kunming, Nanning, Changsha and other cities. Only in Chengdu, mutton noodle restaurants can be found on the map There are as many as 149 stores. It can be seen that the market space for mutton meal is huge. [0003] The seasoning of mutton powder is the main factor affecting the taste of mutton powder, which directly determines the taste of mutton powder. Because th...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L27/14A23L27/40A23L23/10A23L19/20A23L13/20A23L17/10A23L5/00A23L5/10
CPCA23L27/00A23L27/10A23L27/14A23L27/40A23L23/10A23L19/20A23L13/20A23L17/10A23L5/51A23L5/15A23V2002/00
Inventor 刘达玉刘江刘笃鸿肖龙泉易谦武王明东钟小廷
Owner CHENGDU UNIV
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