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Efficient preparation method of prefabricated flavor conditioning sheep bone concentrated soup-stock

A technology for concentrating broth and mutton bone soup, applied in food science and other directions, can solve the problems of low degree of industrialization, lack of in-depth development of mutton cooked food, and few types, so as to achieve easy dissolution or leaching, shorten cooking time, and improve nutritional flavor. quality effect

Pending Publication Date: 2022-04-01
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with other meats, there are fewer types of mutton products, lack of in-depth development of mutton cooked food, and a low degree of industrialization

Method used

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  • Efficient preparation method of prefabricated flavor conditioning sheep bone concentrated soup-stock
  • Efficient preparation method of prefabricated flavor conditioning sheep bone concentrated soup-stock
  • Efficient preparation method of prefabricated flavor conditioning sheep bone concentrated soup-stock

Examples

Experimental program
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Effect test

Embodiment 1

[0035] A high-efficiency preparation method for prefabricated flavor-conditioned mutton bone concentrated stock, which comprises the following steps:

[0036] (1) Raw material selection: take the sheep stick bone of the age-appropriate goat freshly slaughtered in the slaughterhouse as raw material, wash and set aside;

[0037] (2) Perforation of sheep bone: remove the attached and residual mutton on the surface of the sheep bone, and make micro-holes on the surface of the sheep bone, so that the micro-holes pass through the bone of the sheep bone to reach the marrow cavity;

[0038] (3) Sheep bone cutting: cut the perforated sheep stick bone into a stick shape with a length of 3-6 cm;

[0039] (4) Soaking sheep bones: Soak the cut sheep stick bones in cold water to remove blood and grease foam;

[0040] (5) Blanch: put the soaked lamb bone in boiling water, add sliced ​​ginger and scallion, and scald for 2-4 minutes to remove foam and blood;

[0041] (6) High-pressure non-boil...

Embodiment 2

[0046] A high-efficiency preparation method for prefabricated flavor-conditioned mutton bone concentrated stock, which comprises the following steps:

[0047] (1) Raw material selection: take the sheep stick bones of Guizhou black goats of the right age freshly slaughtered in the slaughterhouse as raw materials, and wash them for later use;

[0048] (2) Hole piercing on sheep bone: Remove the attached and residual mutton on the surface of the sheep bone, and make micro holes on the surface of the sheep bone. 1.2cm, so that the microhole penetrates the bone of the sheep rod bone to reach the bone marrow cavity;

[0049] (3) Sheep bone cutting: cut the perforated sheep stick bone into a stick shape with a length of 3-6 cm;

[0050] (4) Soaking sheep bones: Soak the cut lamb bones in cold water for 1.5-2.5 hours, changing the water every 0.5 hours during this period to remove blood and oil foam;

[0051] (5) Blanch: put the soaked lamb bone in boiling water, add sliced ​​ginger...

Embodiment 3

[0057] A high-efficiency preparation method for prefabricated flavor-conditioned mutton bone concentrated stock, which comprises the following steps:

[0058] (1) Raw material selection: take the sheep stick bones of Guizhou black goats of the right age freshly slaughtered in the slaughterhouse as raw materials, and wash them for later use;

[0059] (2) Pricking holes in the sheep bone: remove the attached and residual mutton on the surface of the sheep bone, and make micro-holes on the surface of the sheep bone. Microholes go through the bone of the sheep rod bone to reach the bone marrow cavity;

[0060] (3) Sheep bone cutting: cut the perforated sheep stick bone into a stick shape with a length of 6 cm;

[0061] (4) Soaking sheep bones: Soak the cut sheep stick bones in cold water for 2 hours, and change the water every 0.5 hours during this period to remove blood and oil foam;

[0062] (5) Blanch: put the soaked lamb bone in boiling water, add sliced ​​ginger and scallio...

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Abstract

The invention provides an efficient preparation method of prefabricated prepared sheep bone concentrated soup-stock. The efficient preparation method is characterized by comprising the following steps: (1) selecting raw materials; (2) pricking holes in the sheep bones; (3) sheep bone cutting; (4) soaking the sheep bones; (5) quick-boiling; (6) performing high-pressure boiling-free boiling: supercooling the quick-boiled sheep bone in cold water, and then adding the quick-boiled sheep bone into the cold water according to a material-liquid mass ratio of 1: (2-7) to perform high-pressure boiling-free boiling; (7) ultrasonic low-temperature boiling: pouring out the material liquid after high-pressure boiling-free boiling, cooling to room temperature, transferring into ultrasonic equipment, and carrying out ultrasonic low-temperature boiling for 15-30 minutes under the conditions that the ultrasonic power is 800-1000w and the temperature is 55-65 DEG C; (8) removing oil; and (9) concentrating. According to the preparation method, the sheep bones are punctured, and high-pressure boiling-free decoction and ultrasonic low-temperature decoction are combined, so that the decoction efficiency of the sheep bone soup-stock is greatly improved, the decoction time is shortened, and meanwhile, the flavor and the nutritional quality of the prepared sheep bone soup-stock are also ensured.

Description

technical field [0001] The invention belongs to the technical field of prefabricated food processing, and in particular relates to a high-efficiency preparation method of prefabricated flavor-conditioned mutton bone concentrated broth. Background technique [0002] As the saying goes, "No soup is impossible to make a dish, and no vegetable does not need soup." Soup plays an important role in Chinese food culture and is deeply loved by people. Broth can be enjoyed alone as a dish, and it is also an important condiment. It is often used to enhance the freshness of dishes in the cooking process. Therefore, its seasoning effect cannot be replaced by other seasonings. Many dishes can be used to make soup, such as vegetable soup, kelp soup, bone soup, etc. Among them, bone soup is the most nutritious. Bone broth not only maintains the flavor of the bone, but also fully extracts the nutrients in the bone. It can not only provide energy and replenish water, but also enhance digest...

Claims

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Application Information

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IPC IPC(8): A23L23/10A23L5/30A23L5/10A23L13/20
Inventor 秦丹张志旭曾璐黄田田湛佳佳莫润明
Owner HUNAN AGRICULTURAL UNIV
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