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.
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[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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