Instant mutton porridge and making method thereof

Abstract

The invention provides instant mutton porridge and a making method thereof. The making method of the instant mutton porridge comprises the steps that 1000-1800 parts by weight of water is mixed with 40-80 parts by weight of grains, the mixture is boiled, floating foam is removed, then 15-40 parts by weight of vegetable oil and 5-20 parts by weight of fresh ginger are mixed, the mixture is boiled for 15-35 minutes, and porridge bottom is made; mixing 5-60 parts by weight of the minced mutton with a pickling seasoning, and pickling for 20-30 minutes to prepare pickled mutton; mixing 7.5-29 parts by weight of the pickled mutton and seasoning into the porridge base, cooking the mixture for 1-20 minutes, then mixing the mixture with 10-30 parts by weight of green onion plants, and continuing cooking the mixture for 1-5 minutes to prepare mutton porridge; and freezing and drying the mutton porridge. The instant mutton porridge disclosed by the invention is fragrant without mutton smell, and is salty, fresh and palatable, and the quality and taste of the porridge are improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a quick-consumption mutton porridge and a preparation method thereof. BACKGROUND

[0002] In the field of food processing, especially in the development of instant porridge products, most instant porridges on the market emphasize convenience and speed as the main selling points, but generally have the problem of single style characteristics, lack of nutrition and depth of flavor. With the increasing demand for healthy diet among consumers, more and more people are seeking food that is both nutritious, unique in flavor and easy to consume. However, existing instant porridge products often fail to meet this demand, especially in the category of meat porridge, most products fail to effectively remove the fishy smell or other unpleasant odors of meat, resulting in some consumers rejecting to eat because they do not like the smell.

[0003] In particular, in the preparation of mutton porridge, mutton is favored for its unique high nutritional value and flavor, but it is also accompanied by a more obvious fishy smell. This fishy smell problem has become a key factor hindering the popularization of mutton porridge products. In traditional mutton porridge preparation methods, although various spices are added to mask the fishy smell of mutton, during the processing and storage of instant products, the originally rich spice flavor often volatilizes or changes too much, resulting in a significant loss of flavor in the final product.

[0004] In view of the above deficiencies of the prior art, the present application proposes a quick-consumption mutton porridge and a preparation method thereof, aiming to overcome the above technical problems and meet the growing demand of consumers. SUMMARY

[0005] One aspect of the present application provides a preparation method of a quick-consumption mutton porridge, comprising the steps of: mixing 40 to 80 parts by weight of grains with 1000 to 1800 parts by weight of water and boiling to remove scum, then mixing 15 to 40 parts by weight of vegetable oil and 5 to 20 parts by weight of fresh ginger and cooking for 15 to 35 minutes to prepare a porridge base; mixing 5 to 60 parts by weight of mutton shreds with marinating spices and marinating for 20 to 30 minutes to prepare marinated mutton; mixing the marinated mutton, 7.5 to 29 parts by weight of seasonings with the porridge base and cooking for 1 to 20 minutes, then mixing 10 to 30 parts by weight of allium vegetables and continuing to cook for 1 to 5 minutes to prepare a mutton porridge; and freezing and drying the mutton porridge.

[0006] In some embodiments of the present application, the grains are millet. Millet can warm the spleen and stomach, providing health and nutrition to consumers, and its amount is between 40 to 80 parts by weight, ensuring that the porridge has good taste and nutritional density, and avoiding excessive thickness affecting the eating experience.

[0007] In some embodiments of the present application, the vegetable oil is peanut oil.

[0008] In some embodiments of the present application, the mutton floss is prepared using the hind leg meat of a local Hengshan sheep in Yulin, Northern Shaanxi.

[0009] In some embodiments of the present application, the pickling seasoning includes 10 to 30 parts by weight of onion ginger water, 1 to 3 parts by weight of salt, 1 to 3 parts by weight of white granulated sugar, 1 to 3 parts by weight of white pepper, 5 to 20 parts by weight of sweet potato starch, 5 to 20 parts by weight of cooking wine, and 10 to 30 parts by weight of sesame oil. The combination of these seasonings significantly enhances the flavor of mutton and reduces the odor of mutton.

[0010] In some embodiments of the present application, the steps of preparing the pickled mutton include taking 5 to 60 parts by weight of mutton floss, mixing the onion ginger water, salt, white granulated sugar, white pepper, sweet potato starch, and cooking wine according to the parts by weight, and then thoroughly stirring until the onion ginger water and the cooking wine are completely absorbed. Subsequently, the sesame oil is mixed and stirred evenly to seal the seasoning. This method ensures that the mutton completely absorbs the seasonings, enhancing the flavor and texture.

[0011] In some embodiments of the present application, the seasoning includes 1 to 3 parts by weight of salt, 1 to 3 parts by weight of chicken powder, 0.5 to 3 parts by weight of white pepper, and 5 to 20 parts by weight of cooking wine. These seasonings, together with the vegetable oil, act on the pickled mutton and grains, creating a rich and balanced taste.

[0012] In some embodiments of the present application, the allium plants are red onions, and the red onions are pre-treated to retain the white part and the red skin part, and are crushed into floss.

[0013] Red onions are preferably used, and the white part and the red skin part are retained during the pretreatment stage. The unique aromatic compounds of red onions significantly enhance the overall aroma of the porridge. Specifically, red onions have a strong spicy aroma that can effectively mask and integrate the odor of mutton. The rich volatile compounds in red onions penetrate into the mutton during the pickling process, and after being heated, they volatilize together with some odor substances of the mutton. The aldehyde compounds in red onions have a fresh fragrance, such as S-propyl and cysteine-S-ammonium, which will degrade to produce aroma during cooking.

[0014] In some embodiments of the present application, the step of freeze-drying the mutton porridge includes cooling the mutton porridge to room temperature, pouring it into a mold, pre-freezing it at -5°C to -40°C for 6 to 12 hours, and then performing low-temperature vacuum freeze-drying for 12 to 24 hours.

[0015] An aspect of the present application provides a instant mutton porridge prepared using the preparation method described above.

[0016] Specifically, the instant mutton porridge comprises grains, mutton dices, allium vegetables, vegetable oil, ginger, pickling seasonings, and condiments. The mutton dices are pickled by the pickling seasonings; the allium vegetables are pretreated by cleaning, removing unnecessary parts, retaining specific parts, and crushing.

[0017] Further, the grains are millet, and the amount of millet is 40-80 parts by weight, which ensures that the porridge has good taste and nutritional density and avoids being too thick to affect the eating experience.

[0018] Further, the mutton dices can be obtained by crushing the hind leg meat of Hengshan sheep native to Yulin, Shaanxi Province, and the pickling seasonings include green onion and ginger water, salt, white sugar, white pepper, sweet potato starch, cooking wine, and sesame oil. The combination of these seasonings significantly enhances the flavor of the meat and reduces the fishy smell.

[0019] Further, peanut oil is recommended for vegetable oil, and the condiments include salt, chicken powder, white pepper, and cooking wine. These condiments work together with the vegetable oil on the pickled mutton and grains to create a rich and balanced taste.

[0020] Further, red onions are preferably used for allium vegetables, and the white part and red skin of the onions are retained during the pretreatment stage. The unique aromatic compounds of red onions significantly enhance the overall aroma of the porridge.

[0021] Further, the freeze-drying process specifically involves pre-freezing, with a pre-freezing temperature set at -5 to -40°C, and a pre-freezing duration of 6 to 12 hours, followed by low-temperature vacuum freeze-drying for 12 to 24 hours, which maintains the structural stability and flavor persistence of the porridge.

[0022] Further, in the freeze-drying process, the low-temperature condition is set at -20°C, and the vacuum environment pressure is as low as 10 Pa or below, which ensures that the water in the porridge can be effectively sublimed without damaging its microstructure.

[0023] Further, the cooking is performed under specific power conditions, such as an initial power of 2100W, followed by an adjustment to 600-1600W according to the water absorption of the grains, and a cooking time control of 15-35 minutes, which ensures that the grains reach the ideal softness and nutritional preservation level.

[0024] Further, the pickling period of the mutton dices is 20 to 30 minutes, which ensures that the meat completely absorbs the seasonings, enhancing the flavor and texture.

[0025] Further, the red onions are crushed to a medium degree, retaining an appropriate amount of fiber texture while promoting the release of aroma.

[0026] Further, before cooking, the grains can be soaked for 10-20 minutes to accelerate the water absorption and swelling process.

[0027] Further, the millet is screened to remove impurities before cooking, ensuring the purity and uniformity of the porridge.

[0028] Further, the chicken powder uses high soup chicken essence to enhance the deliciousness of the porridge, and the addition of white pepper powder finely adjusts the greasy feeling of the meat.

[0029] Beneficial effects: The instant mutton porridge has unique flavor, and can warm the spleen and stomach. The marinating of mutton and the pretreatment of selected allium plants can make the porridge not only fragrant and not fishy, but also salty and fresh, with a strong fresh and fresh allium aroma that sticks to the teeth and lingers for a long time, improving the quality and taste of the porridge. In a specific embodiment, the combination of mutton and millet, a traditional cereal, is rich in carbohydrates and some essential amino acids. Mutton is a high-quality animal protein source with a complete amino acid profile, especially rich in essential amino acids such as lysine that millet lacks. Scientifically matched, the two can achieve amino acid complementary effect, significantly improving the biological value of compound protein. In addition, through experimental verification, the formula treated by freeze-drying process not only retains the natural flavor and nutritional ingredients of the food, but also significantly improves the in vitro digestibility of protein, indicating that the synergistic effect of the two helps to promote the absorption and utilization of protein in the human body. This finding provides important technical support for the development of portable nutrient food with high protein and high digestibility. The freeze-drying process makes the product easy to store and transport, and only needs to be soaked in boiling water to reproduce the aroma and basic texture of freshly cooked mutton porridge, greatly facilitating the dietary needs of modern fast-paced life. DETAILED DESCRIPTION

[0030] It should be noted that the embodiments in the present application and the features in the embodiments can be combined with each other without conflict. The present application will be described in detail below with reference to the embodiments.

[0031] One aspect of the present application provides a method for making instant mutton porridge, comprising the steps of mixing 40 to 80 parts by weight of cereal with 1000 to 1800 parts by weight of water and boiling to remove floating matter, then mixing 15 to 40 parts by weight of vegetable oil and 5 to 20 parts by weight of fresh ginger and cooking for 15 to 35 minutes to make a porridge base; mixing 5 to 60 parts by weight of mutton with marinating spices and marinating for 20 to 30 minutes to make marinated mutton; mixing the marinated mutton, 7.5 to 29 parts by weight of seasoning with the porridge base and cooking for 1 to 20 minutes, then mixing 10 to 30 parts by weight of allium plants and continuing to cook for 1 to 5 minutes to make mutton porridge; and freeze-drying the mutton porridge.

[0032] The present embodiment aims to create a unique flavor, rich in nutrition and convenient to eat instant porridge by selecting allium plants and combining pickling, cooking and freeze-drying processes. The pickling process uses pickling spices to penetrate into the fibers of mutton, not only enhancing the flavor of the meat, but also effectively reducing its characteristic fishy smell. The pretreatment of allium plants retains their rich aroma, further enhancing the aroma of the porridge. At the same time, the freeze-drying process enables the porridge to be stored for a long time without adding preservatives, making it convenient to carry and quickly rehydrated for consumption.

[0033] Further, the cereal is millet, which can warm the spleen and stomach. The porridge made of millet has a delicate taste, balanced nutrition and is easy to digest and absorb. The amount is between 40-80 parts by weight, which can ensure the palatability and nutritional density of the porridge, and will not cause the porridge to be too thick to affect the eating experience. The present embodiment aims to ensure the taste and nutritional value of the porridge by controlling the amount of millet. The right amount of millet can ensure that the porridge is moderately thick, neither too thin nor too thick, while providing rich dietary fiber and minerals. In other embodiments, the individual needs of different consumers for the taste and nutritional value of the cereal can be met by adjusting the type of cereal, such as using oat or brown rice.

[0034] Further, the mutton is selected from, but not limited to, the hind leg meat of Hengshan goat native to Yulin, Shanbei. The present embodiment aims to create a delicious, nutritious and easily acceptable instant porridge by selecting Hengshan goat meat, taking advantage of its low-fat and low-fishy smell characteristics, and combining specific pickling spices. The hind leg part of Hengshan goat meat is tender and has uniform fat distribution, which improves the taste of instant porridge. In other embodiments, the problem of insufficient mutton resources or different taste preferences in certain regions can be solved by selecting other low-fishy-smell goat breeds, such as New Zealand mutton.

[0035] Further, the pickling spices include, but are not limited to, onion ginger water, salt, white sugar, white pepper, sweet potato starch, cooking wine, and sesame oil. The combination of pickling spices can effectively enhance the flavor of the meat and reduce its fishy smell. The present embodiment aims to create a delicious, nutritious and easily acceptable instant porridge by selecting Hengshan goat meat, taking advantage of its low-fat and low-fishy smell characteristics, and combining specific pickling spices. The hind leg part of Hengshan goat meat is tender and has uniform fat distribution. Through pickling, volatile compounds in onion ginger water can penetrate into the meat, helping to remove fishy smell, while the addition of cooking wine and sesame oil further enhances the meat flavor, making the porridge more delicious. In other embodiments, the different taste preferences of consumers in different regions can be addressed by adjusting the types and proportions of pickling spices.

[0036] Further, the vegetable oil is preferably peanut oil, and the seasonings include but are not limited to salt, chicken powder, white pepper, which work together with the vegetable oil on the marinated mutton and grains to create a balanced and rich taste level. This embodiment aims to enhance the flavor and taste of the porridge by choosing peanut oil as the source of oil and combining with specific seasonings. The addition of peanut oil not only increases the aroma of the porridge, but also improves the taste of the livestock meat, making it more tender and smooth. The seasoning of salt, chicken powder and white pepper can balance the saltiness of the porridge, making the overall taste more coordinated, and the flavor of the porridge is significantly improved, the meat is tender and smooth, and the taste is rich. In other embodiments, other types of vegetable oil such as olive oil can be selected to meet the needs of specific consumers for healthy diet, while also providing a different flavor experience. In other embodiments, by adjusting the types and proportions of seasonings, the technical problem of different consumers in different regions having different taste preferences can be solved.

[0037] Further, the allium plants are selected from but not limited to red onions, and the pre-treatment retains the white and red skin parts of the onions, and the unique aromatic compounds of the red onions further enhance the overall aroma of the porridge. This embodiment aims to enhance the aroma and flavor of the porridge by retaining the white and red skin of the red onions and utilizing their rich volatile compounds. The aldehydes such as S-propyl, cysteine-S-ammonium in red onions are degraded to produce aroma during cooking, and the retention of white and red skin ensures the maximum release of red onion aroma. Among them, the addition of red onions makes the aroma of the porridge rich and strong, and effectively masks the fishy smell of mutton, making the porridge flavor more unique. In other embodiments, other allium plants with strong aroma such as purple onion can be selected to solve the problem of unstable seasonal supply of red onions.

[0038] Further, the degree of crushing of the red onions is medium to retain the appropriate fiber texture while facilitating the release of aroma. This embodiment aims to maintain the texture and aroma of the porridge by controlling the degree of crushing of the red onions. Medium crushed red onions can release aroma during cooking, and their fiber texture adds texture levels to the porridge. In other embodiments, the crushing tool of the red onions can be adjusted, such as using a knife instead of a meat grinder, to solve the situation where there is a higher requirement for the fiber texture of the red onions.

[0039] Further, the cooking process for making the porridge base is conducted under specific power conditions. Specifically, mix 40 to 80 parts by weight of grains with 1000 to 1800 parts by weight of water, and bring to a boil under 2100W power, then skim off the scum. After that, mix 15 to 40 parts by weight of vegetable oil and 5 to 20 parts by weight of ginger, and cook under 600 to 1600W for 15 to 35 minutes. Using high power at the beginning can quickly boil off the scum on the surface of the grains, and then reducing the power can gently cook the grains, avoiding excessive gelatinization while preserving their nutritional ingredients. Controlling the low-power cooking time to be 15 to 35 minutes can ensure that the grains reach the optimal softness and nutritional preservation state. This embodiment aims to achieve perfect cooking of the grains by precisely controlling the cooking power and time of the induction cooker. By optimizing the cooking conditions, the millet porridge has a delicate taste, moderate consistency, and maximum retention of nutritional ingredients. In other embodiments, the problem of limited induction cooker power in different kitchen environments can also be solved by changing the cooking equipment, such as using a pressure cooker.

[0040] Further, the marinating time for the cross-cut goat hind leg meat is 20 to 30 minutes, ensuring that the meat fully absorbs the seasonings and improves its flavor and tenderness. This length of marinating allows the various ingredients in the seasonings to penetrate more fully into the meat fibers, not only increasing the flavor of the meat but also helping to soften the meat, making the goat meat rich in flavor and tender in texture, and more harmonious with millet. In other embodiments, the problem of uneven marinating in batch production can also be solved by changing the marinating method, such as using injection marinating.

[0041] Further, the freeze-drying process specifically includes pre-freezing at a temperature selected from the range of -5 to -40°C for a time of 6 to 12 hours, followed by low-temperature vacuum freeze-drying for a time of 12 to 24 hours to maintain the structural integrity and flavor persistence of the porridge. This embodiment aims to create a instant porridge product that is easy to store and rehydrate by using freeze-drying technology. Low-temperature pre-freezing can form a stable ice crystal structure, and then freeze-drying in a vacuum environment, the ice crystals directly sublimate, avoiding the destruction of the flavor and structure of the food materials in traditional drying methods, and quickly restoring the original shape when rehydrated, maintaining the aroma and taste of the porridge. In other embodiments, the special needs of different food materials for freeze-drying conditions can also be addressed by adjusting the temperature and time of freeze-drying, such as the need for lower oxygen environment for some easily oxidized food materials.

[0042] Further, the low-temperature conditions for freeze-drying are -20°C and a pressure below 10 Pa in a vacuum environment to ensure the effective sublimation of water in the porridge without damaging its microstructure. This embodiment aims to maintain the structural integrity and flavor of the porridge by setting specific conditions for freeze-drying. The low temperature of -20°C can ensure that the water in the porridge is frozen, and the low pressure in the vacuum environment promotes the sublimation of ice crystals, avoiding structural damage caused by high-temperature drying.

[0043] Further, the mold specification, pre-freezing temperature, pre-freezing time, and freeze-drying time in the freeze-drying processing step are 2*2*2 cm, -5 to -40℃, 6 to 12 h, and 12 to 24 h, respectively. This embodiment sets specific parameters for freeze-drying processing to ensure the structural stability and rehydration performance of the porridge during freeze-drying. The specific mold specification can ensure that the porridge forms a uniform structure during freeze-drying, which is conducive to the uniform sublimation of water. The pre-freezing temperature and time are set to ensure that the water in the porridge forms stable ice crystals, and the freeze-drying time is selected to balance the freeze-drying efficiency and product quality. In other embodiments, the appearance quality and rehydration efficiency of the freeze-dried porridge can be improved by adjusting the mold material and shape.

[0044] Further, the preparation method of the present application further comprises a step of soaking the grains for 10 to 20 minutes before cooking to accelerate water absorption and swelling. This embodiment pre-soaks the grains to accelerate the cooking process and ensure the fullness of the grains. Pre-soaking can make the grains swell in advance, shorten the cooking time, and ensure that the grains are still full after cooking, with better taste. In other embodiments, the nutritional value of the porridge can be improved by changing the soaking medium, such as using milk instead of water.

[0045] Further, in some embodiments, the grains need to be sieved to remove impurities before cooking to ensure the purity and taste consistency of the porridge. In terms of technology, this embodiment removes impurities from the grains by sieving to improve the purity and taste of the porridge. In principle, the presence of impurities can affect the taste and appearance of the porridge, and sieving can ensure the purity of the grains, making the cooked porridge more visually appealing and better tasting.

[0046] Further, in some embodiments, the chicken powder is high soup chicken essence, which is used to add deliciousness to the porridge, and the addition of white pepper powder can subtly balance the fat feeling of the meat. This embodiment uses high soup chicken essence as chicken powder to improve the deliciousness of the porridge. High soup chicken essence contains rich amino acids and nucleotides, which can significantly improve the deliciousness of the porridge. The addition of white pepper can neutralize the greasy feeling of the meat and improve the refreshing taste of the porridge. In other embodiments, the level and flavor of the porridge can be improved by adjusting the type of chicken powder, such as using seafood high soup.

[0047] Another aspect of the present application provides a quick-cooked mutton porridge made by the preparation method described above.

[0048] In some preferred embodiments, the instant mutton porridge is composed of the following ingredients by weight: 40-80 parts of millet, 5-60 parts of mutton, 15-40 parts of vegetable oil, 5-20 parts of ginger, 10-30 parts of onion, 10-30 parts of onion ginger water, 2-6 parts of salt, 1-3 parts of white sugar, 1.5-6 parts of white pepper, 5-20 parts of sweet potato starch, 10-40 parts of cooking wine, 10-30 parts of sesame oil, 1-3 parts of chicken powder, and 1000-1800 parts of water. The present embodiment aims to create an instant porridge with unique flavor, balanced nutrition, and delicious taste by precisely controlling the ratio of the ingredients. By adjusting the ratio of millet, mutton, and other ingredients, the consistency, meat flavor, and nutritional content of the porridge can be controlled, and the fishy smell can be removed.

[0049] In some preferred embodiments, the working process or use process of the instant porridge of the present application is as follows: first, the cross mountain mutton is marinated with the marinade, the red onion is pretreated to retain the white part and red skin part, and is broken into a paste, the millet is screened and soaked, and is ready for use. Next, the millet is added to water and boiled with the electromagnetic stove at a power of 2100W to remove the scum, then the vegetable oil and ginger are added and cooked at a power of 600-1600W for 15-35 minutes, then the marinated mutton and seasonings are added and cooked for 1-20 minutes, then the red onion paste is added and cooked for 1-5 minutes. Finally, the cooked porridge is cooled to room temperature, poured into a mold for pre-freezing, and then sent to a vacuum freeze-drying machine for freeze-drying treatment to obtain freeze-dried porridge material that is easy to store and rehydrate. When consumed, the consumer only needs to add the freeze-dried porridge material to boiling water, stir a little, and enjoy a bowl of unique flavor, nutritious, and convenient mutton porridge. The whole process not only guarantees the freshness and nutrition of the ingredients, but also greatly facilitates the consumption of consumers, meeting the demand for healthy instant food in modern fast-paced life.

[0050] The present application is further described in detail below in conjunction with the embodiments.

[0051] Embodiment 1

[0052] An instant mutton porridge is composed of the following ingredients by weight: 40g of millet, 40g of mutton paste, 25g of peanut oil, 16g of red onion, 10g of ginger, 15g of onion ginger water, 3g of salt, 2g of white sugar, 1.5g of white pepper, 15g of sweet potato starch, 25g of cooking wine, 15g of sesame oil, 1.5g of chicken powder, and 1400g of water.

[0053] The preparation steps of the instant mutton porridge are as follows:

[0054] (1) Mutton marinating: mutton ham hock meat is cut into paste, 40g mutton paste is taken, 15g of onion ginger water, 1.5g of salt, 2g of white sugar, 1g of white pepper, 15g of sweet potato starch, 15g of cooking wine are added, and then fully stirred until the onion ginger water and the cooking wine are completely absorbed. Finally, 15g of sesame oil is added and fully stirred, and then left to marinate for 30min.

[0055] (2) Red onion treatment: fresh seasonal red onions are washed to remove onion leaves and onion roots, and the onion whites are left with a layer of red onion red skin. The red onions are put into a meat grinder and crushed. The red onions are Shaanxi red onions.

[0056] (3) Cooking process: millet is added with 1400g of water, and then boiled under the power of 2100W of an electromagnetic oven to remove the scum. 25g of peanut oil and 10g of ginger (sliced) are added, and then cooked for 20min under the power of 1200W of an electromagnetic oven. 1.5g of salt, 1.5g of chicken powder, and 0.5g of white pepper are added, and then cooked for 10min. 16g of red onion paste and 1min are added, and then the fire is turned off to end the cooking.

[0057] (4) Freeze-drying treatment: the porridge is cooled to room temperature and poured into a 2*2*2cm mold. After being pre-frozen at-40℃ for 6h, it is placed in a vacuum freeze-drying machine for freeze-drying to obtain freeze-dried porridge.

[0058] Example 2

[0059] A quick mutton porridge is composed of the following raw materials by weight: millet 40g, mutton paste 25g, peanut oil 25g, red onion 16g, ginger 10g, onion ginger water 15g, salt 3g, white sugar 2g, white pepper 1.5g, sweet potato starch 15g, cooking wine 25g, sesame oil 15g, chicken powder 1.5g, and water 1400g.

[0060] The steps for making the quick mutton porridge are as follows:

[0061] (1) Mutton marinating: mutton ham hock meat is cut into paste, 40g mutton paste is taken, 15g of onion ginger water, 1.5g of salt, 2g of white sugar, 1g of white pepper, 15g of sweet potato starch, 15g of cooking wine are added, and then fully stirred until the onion ginger water and the cooking wine are completely absorbed. Finally, 15g of sesame oil is added and fully stirred, and then left to marinate for 30min.

[0062] (2) Red onion treatment: fresh seasonal red onions are washed to remove onion leaves and onion roots, and the onion whites are left with a layer of red onion red skin. The red onions are put into a meat grinder and crushed. The red onions are Shaanxi red onions.

[0063] (3) Cooking process: After millet is added to 1400g water, it is boiled and scummed off under the power of 2100W electromagnetic oven. 25g peanut oil, 10g ginger (sliced) are added, and it is cooked for 28min under the power of 900W electromagnetic oven. 1.5g salt, 1.5g chicken powder, 0.5g white pepper, mutton dices are added, and it is cooked for 2min. 16g red onion is added, and it is cooked for 1min before being turned off.

[0064] (4) Freeze-drying treatment: The porridge is cooled to room temperature and poured into a 2*2*2cm mold. After being pre-frozen at-40℃ for 6h, it is placed in a vacuum freeze dryer to obtain freeze-dried porridge.

[0065] Example 3

[0066] A quick-serve mutton porridge is composed of the following raw materials by weight: millet 40g, mutton dices 40g, peanut oil 25g, red onion 22g, ginger 10g, green onion and ginger juice 15g, salt 3g, white sugar 2g, white pepper 1.5g, sweet potato starch 15g, cooking wine 25g, sesame oil 15g, chicken powder 1.5g, and water 1400g.

[0067] The preparation steps of the quick-serve mutton porridge are as follows:

[0068] (1) Mutton marinating: Mutton leg meat is minced into dices. 40g mutton dices are taken, 15g green onion and ginger juice, 1.5g salt, 2g white sugar, 1g white pepper, 15g sweet potato starch, and 15g cooking wine are added, and they are thoroughly stirred until the green onion and ginger juice and the cooking wine are completely absorbed. Finally, 15g sesame oil is added and thoroughly stirred before being left to marinate for 30min.

[0069] (2) Red onion treatment: Fresh seasonal red onions are washed and the onion leaves and roots are removed, leaving the onion whites with a layer of red onion skin. The onion whites are put into a meat grinder and crushed. The red onions are Shaanxi red onions.

[0070] (3) Cooking process: After millet is added to 1400g water, it is boiled and scummed off under the power of 2100W electromagnetic oven. 25g peanut oil, 10g ginger (sliced) are added, and it is cooked for 28min under the power of 900W electromagnetic oven. 1.5g salt, 1.5g chicken powder, 0.5g white pepper, mutton dices are added, and it is cooked for 2min. 16g red onion is added, and it is cooked for 1min before being turned off.

[0071] (4) Freeze-drying treatment: The porridge is cooled to room temperature and poured into a 2*2*2cm mold. After being pre-frozen at-40℃ for 6h, it is placed in a vacuum freeze dryer to obtain freeze-dried porridge.

[0072] Example 4

[0073] A quick red onion mutton porridge is composed of the following raw materials by weight: millet 40g, mutton dregs 25g, peanut oil 25g, red onion 22g, ginger 10g, onion ginger water 15g, salt 3g, white sugar 2g, white pepper 1.5g, sweet potato starch 15g, cooking wine 25g, sesame oil 15g, chicken powder 1.5g, water 1400g.

[0074] The preparation steps of the quick mutton porridge are as follows:

[0075] (1) Mutton marinating: mutton hind leg meat is chopped into dregs, 25g of mutton dregs is taken, 15g of onion ginger water, 1.5g of salt, 2g of white sugar, 1g of white pepper, 15g of sweet potato starch, and 15g of cooking wine are added and fully stirred until the onion ginger water and the cooking wine are completely absorbed, and finally 15g of sesame oil is added and fully stirred before being left to marinate for 30 minutes.

[0076] (2) Red onion processing: fresh seasonal red onions are washed and the onion leaves and roots are removed, leaving the onion whites with a layer of red onion red skin, which are put into a meat grinder and crushed, and the red onions are Shaanxi red onions.

[0077] (3) Cooking process: after millet is added to 1400g of water, it is boiled under the power of 2100W of an electromagnetic oven, the floating dregs are removed, 25g of peanut oil and 10g of ginger (sliced) are added, and the cooking is continued under the power of 1200W of an electromagnetic oven for 20 minutes, 1.5g of salt, 1.5g of chicken powder, 0.5g of white pepper, and mutton dregs are added, and the cooking is continued for 10 minutes, 22g of red onion dregs are added, and the cooking is stopped after 1 minute.

[0078] (4) Freeze-drying processing: the porridge is cooled to room temperature and poured into a 2*2*2cm mold, pre-frozen at -40℃ for 6 hours, and then placed in a vacuum freeze dryer to obtain freeze-dried porridge material.

[0079] Example 5

[0080] A quick mutton porridge is composed of the following raw materials by weight: millet 40g, mutton dregs 55g, peanut oil 25g, red onion 22g, ginger 10g, onion ginger water 15g, salt 3g, white sugar 2g, white pepper 1.5g, sweet potato starch 15g, cooking wine 25g, sesame oil 15g, chicken powder 1.5g, water 1400g.

[0081] The preparation steps of the quick mutton porridge are as follows:

[0082] (1) Mutton marinating: mutton hind leg meat is chopped into dregs, 55g of mutton dregs is taken, 15g of onion ginger water, 1.5g of salt, 2g of white sugar, 1g of white pepper, 15g of sweet potato starch, and 15g of cooking wine are added and fully stirred until the onion ginger water and the cooking wine are completely absorbed, and finally 15g of sesame oil is added and fully stirred before being left to marinate for 30 minutes.

[0083] (2) Red onion treatment: fresh red onions of the season were washed and the leaves and roots were removed, leaving the white with a layer of red onion skin. The red onions were Shanxi red onions.

[0084] (3) Cooking process: millet was added to 1400 g of water and boiled with the scum removed under the power of an electromagnetic oven at 2100 W. 25 g of peanut oil and 10 g of ginger (sliced) were added, and the mixture was boiled for 28 min under the power of an electromagnetic oven at 1400 W. 1.5 g of salt, 1.5 g of chicken powder, 0.5 g of white pepper, and mutton dregs were added, and the mixture was boiled for 2 min. 22 g of red onion was added, and the mixture was boiled for 1 min before being turned off.

[0085] (4) Freeze-drying treatment: the porridge was cooled to room temperature and poured into a 2*2*2 mold. After being pre-frozen at -40°C for 6 h, the porridge was placed in a vacuum freeze dryer to obtain freeze-dried porridge.

[0086] Comparative Example 1

[0087] The difference between this comparative example and Example 1 is the difference in cooking power. The specific cooking process is as follows: millet was added to 1400 g of water and boiled with the scum removed under the power of an electromagnetic oven at 2100 W. 25 g of peanut oil and 10 g of ginger (sliced) were added, and the mixture was boiled for 10 min under the power of an electromagnetic oven at 1600 W. 1.5 g of salt, 1.5 g of chicken powder, 0.5 g of white pepper, and mutton dregs were added, and the mixture was boiled for 20 min. 16 g of red onion was added, and the mixture was boiled for 1 min before being turned off.

[0088] Comparative Example 2

[0089] The difference between this comparative example and Example 1 is the difference in the amount of mutton added. Specifically:

[0090] A quick mutton porridge, consisting of the following ingredients by weight: millet 40 g, mutton dregs 10 g, peanut oil 25 g, red onion 16 g, ginger 10 g, ginger and onion water 15 g, salt 3 g, white sugar 2 g, white pepper 1.5 g, sweet potato starch 15 g, cooking wine 25 g, sesame oil 15 g, chicken powder 1.5 g, and water 1400 g.

[0091] Comparative Example 3

[0092] The difference between this comparative example and Example 1 is the difference in cooking time. The specific cooking process is as follows: millet was added to 1400 g of water and boiled with the scum removed under the power of an electromagnetic oven at 2100 W. 25 g of peanut oil and 10 g of ginger (sliced) were added, and the mixture was boiled for 12 min under the power of an electromagnetic oven at 1200 W. 1.5 g of salt, 1.5 g of chicken powder, 0.5 g of white pepper, and mutton dregs were added, and the mixture was boiled for 18 min. 16 g of red onion was added, and the mixture was boiled for 1 min before being turned off.

[0093] Comparative Example 4

[0094] The difference between the present comparative example and example 1 is the different amount of red onion added, specifically:

[0095] A quick red onion mutton porridge is composed of the following raw materials in weight ratio: millet 40g, mutton 40g, peanut oil 25g, red onion 28g, ginger 10g, onion ginger water 15g, salt 3g, white sugar 2g, white pepper 1.5g, sweet potato starch 15g, cooking wine 25g, sesame oil 15g, chicken powder 1.5g, water 1400g.

[0096] The quick mutton porridge of examples 1-5 and comparative examples 1-4 is subjected to sensory evaluation and determination of protein digestibility and rehydration ratio.

[0097] The sensory evaluation method of the quick mutton porridge is as follows:

[0098] The freeze-dried mutton porridge is added with boiling water to restore the original quality of each portion of rehydrated millet porridge, and then stirred uniformly. Ten students (5 males and 5 females) from the College of Food Science and Engineering evaluate the rehydrated porridge, and the evaluation details are shown in the following table:

[0099] Sensory evaluation table

[0100]

[0101] Establishment of in vitro digestion model and determination of protein digestibility:

[0102] The steps of in vitro simulated gastrointestinal digestion experiment are as follows: 5.0g of freeze-dried porridge powder is accurately weighed into a conical flask, and 5.0g of deionized water is added to mix thoroughly to form a homogeneous suspension. The sample suspension is mixed with preheated simulated gastric juice at a ratio of 1:1 (v / v) and placed in a constant temperature shaking water bath at 37°C, 150r / min, for 2h of simulated gastric digestion. Then, 0.1mol / L NaOH solution is quickly added to adjust the pH value of the system to 7.0 to terminate the pepsin activity. Then, preheated simulated intestinal digestion solution is added at a ratio of 1:1 (v / v) to maintain the same shaking conditions (37°C, 150r / min) for 2h of simulated intestinal digestion. After digestion, the mixture is immediately placed in a 90°C water bath for 10min to inactivate the enzymes, and then centrifuged at 4°C, 10000r / min for 10min to collect the precipitate and store at -80°C for later use. The Kjeldahl method is used to determine the protein digestibility, and the total protein content (N x 6.25) before digestion and the residual protein content in the undigested precipitate are determined, and the calculation formula is as follows:

[0103]

[0104] Wherein, m1 and m2 represent the protein content of the sample after digestion and the blank, respectively; m represents the protein content of the sample before digestion.

[0105] Rehydration ratio determination:

[0106] Weigh the freeze-dried porridge powder, add 200 mL of 100°C drinking water until the sample mass is constant m2, and calculate the rehydration ratio as follows:

[0107]

[0108] Texture determination:

[0109] The texture properties of instant mutton porridge were analyzed using the TPA mode of the texture analyzer. The rehydrated rice porridge samples were arranged on the platform and tested. The TPA parameters were: 60% strain, pre-test speed, test speed, and post-test speed of 1.0, 2.0, and 1 mm / s, respectively, and the cylindrical probe type was P / 36, with 3 replicates of the sample.

[0110] Color determination:

[0111] The color of the freeze-dried porridge was determined using a colorimeter, and the L* value (lightness), a* value (redness), and b* value (yellowness) were recorded.

[0112] Water absorption index (WAI) and water solubility index (WSI) determination:

[0113] A sample with a weight of m was soaked in 10 mL of distilled water at room temperature for 30 min, with gentle stirring during this period, and then centrifuged at 3000 rpm for 15 min. The supernatant was carefully poured into an evaporating dish of known weight and dried at 110°C to a constant weight m1. The weight of the remaining sample was m2. The WAI and WSI calculation formulas are as follows:

[0114]

[0115] Swelling power (SP) determination:

[0116] A sample with a weight of m was mixed with 10 mL of distilled water in a centrifuge tube of known weight and heated at 90°C for 30 min, with constant shaking during heating. After heating, the suspension was centrifuged at 1000 rpm for 15 min. The supernatant was poured out, and the weight of the porridge was m1, and the swelling power was as follows:

[0117]

[0118] Viscosity determination:

[0119] The sample was placed in a water bath to maintain a temperature of 40°C, and the viscometer measured the viscosity of the porridge using a spindle at a shear rate of 50 rpm for 30 s.

[0120] The experimental results are as follows:

[0121] Table 1 Sensory evaluation results

[0122]

[0123] It can be seen that the instant mutton porridge prepared in Example 5 has the best sensory evaluation results and has a good protein digestibility. The texture determination results of the instant mutton porridge prepared by the optimal preparation method are shown in Table 2:

[0124] Table 2 Texture determination results

[0125] The physical property determination results of the instant mutton porridge prepared by the optimal preparation method are shown in Table 3:

[0126] Table 3 Physical property determination results

[0127]

[0128] The above description is merely preferred embodiments of the present application, and is not intended to limit the present application. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the protection scope of the present application.

Claims

1. A method for preparing instant mutton porridge, characterized in that, include: Mix 1000 to 1800 parts by weight of water with 40 to 80 parts by weight of grains and bring to a boil, skimming off any foam. Then mix 15 to 40 parts by weight of vegetable oil and 5 to 20 parts by weight of ginger and cook for 15 to 35 minutes to make the porridge base. The steps for making marinated lamb are to mix 5 to 60 parts by weight of marinade with 5 parts by weight of minced lamb and marinate for 20 to 30 minutes. The steps for making mutton porridge include: mixing the marinated mutton and seasonings into the porridge base (7.5 to 29 parts by weight) and cooking for 1 to 20 minutes; then mixing in 10 to 30 parts by weight of onions and continuing to cook for 1 to 5 minutes; and... The step of freeze-drying the mutton porridge.

2. The method for preparing instant mutton porridge according to claim 1, characterized in that, The grain is millet; and / or, The vegetable oil is peanut oil.

3. The method for preparing instant mutton porridge according to claim 1, characterized in that, The mutton mince is prepared using the hind leg meat of the native Hengshan goat from Yulin, Shaanxi Province.

4. The method for preparing instant mutton porridge according to claim 1, characterized in that, The marinade includes: 10 to 30 parts by weight of scallion and ginger water, 1 to 3 parts by weight of salt, 1 to 3 parts by weight of white sugar, 1 to 3 parts by weight of white pepper, 5 to 20 parts by weight of sweet potato starch, 5 to 20 parts by weight of cooking wine, and 10 to 30 parts by weight of sesame oil.

5. The method for preparing instant mutton porridge according to claim 4, characterized in that, The steps for preparing the marinated mutton include: Take 5 to 60 parts by weight of minced mutton, and mix it with the scallion and ginger water, salt, white sugar, white pepper, sweet potato starch, and cooking wine according to the weight. Stir thoroughly until the scallion and ginger water and cooking wine are completely absorbed. Then mix in the sesame oil and stir evenly to seal the sauce.

6. The method for preparing instant mutton porridge according to claim 1, characterized in that, The seasonings include: 1 to 3 parts by weight of salt, 1 to 3 parts by weight of chicken powder, 0.5 to 3 parts by weight of white pepper, and 5 to 20 parts by weight of cooking wine.

7. The method for preparing instant mutton porridge according to claim 1, characterized in that, The onion plant is red shallot, and the red shallot is pre-treated to retain the white part and the red skin, and then crushed into powder.

8. The method for preparing instant mutton porridge according to claim 1, characterized in that, The freeze-drying step of the mutton porridge includes: After the mutton porridge is cooled to room temperature, it is poured into a mold and pre-frozen at -5°C to -40°C for 6 to 12 hours, followed by low-temperature vacuum freeze-drying for 12 to 24 hours.

9. A type of instant mutton porridge, characterized in that, It is prepared by the preparation method described in any one of claims 1 to 8.

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