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Shan county mutton soup and its industrial production method

A technology of mutton soup and mutton, which is applied in the food field, can solve the problems such as the influence of nutrients, loss of flavor, poor taste, etc., and achieve the effects of enhancing immunity, being easy to carry, and having a long shelf life

Inactive Publication Date: 2005-12-07
吕鹏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fact that there is neither technical standards nor product standards, and the limited technical resources are controlled by very few people has greatly restricted the development of Shanxian mutton soup, and it is impossible to move towards the road of industrialization.
[0004] Introduced in Chinese patent 99113075.8 a kind of convenient concentrated dry mutton soup and preparation method, but this kind of mutton soup is single; Adopt the method for high-temperature sterilization in the preparation process, cause local flavor to lose seriously, and nutritional labeling also has bigger influence; Soup During the preparation process, the soup is boiled until the tendons and meat fall off from the bones, and then the tendons, bones, and meat are finely ground with a colloidal grinder. The soup made in this way is thick and not fresh, and some flavor substances are destroyed. In addition, Some substances in the mutton bones that cannot be absorbed by the human body or even harmful to the human body are separated and brought into the soup; the mutton in the meat bag is boiled until it is 6 mature and then taken out and sliced ​​for packaging. The flavor substances in the mutton will not be fully separated. It affects the taste of the soup, and it is not conducive to the absorption of nutrients in the meat by the human body, and the taste is also poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] The preparation method of embodiment 1 "three-hole bridge soup"

[0065] 1. How to make the soup bag:

[0066] ①Material preparation:

[0067] Water, meat, mutton oil, off-loading: all the water in the present invention is groundwater (except water used when eating) locally in Shanxian County, and the meat, mutton offal and off-loading are all fresh mutton and mutton oil from local green goats in Shanxian County .

[0068] Lamb bones: Cut off the joints of the whole sheep bones (about 9kg) of fresh sheep, break them loose into sections no longer than 10cm each, soak them in 40kg of water for 8 hours, then remove the bones, and then blanch them in 25kg of water for 3-5 minutes. Minutes, remove, wash, drain and set aside.

[0069] Seasoning: Chuanzhi 120g, Guitong 40g, Caoguo 30g, Galangal 40g, Tangerine Peel 20g, Amomum 20g, soak in 1500g boiling water for 20 minutes, remove, Chuanzhi scrape off the skin and wash, set aside.

[0070] Zanthoxylum bungeanum water: 40g ...

Embodiment 2

[0083] The preparation method of embodiment 2 "fat intestine soup"

[0084] 1. How to make the soup bag:

[0085] ①Material preparation:

[0086] Material selection is with embodiment 1, and consumption and preparation method are as follows:

[0087] Lamb bones: cut off the joints of ten pieces of fresh lamb bones (about 100kg), smash them loosely into sections no longer than 10cm each, soak them in 500kg of water for 12 hours, then remove the bones, and then blanch them in 300kg of water for 3- After 5 minutes, remove, wash, drain and set aside.

[0088] Seasoning: Chuanzhi 1300g, Guitong 500g, Caoguo 350g, Galangal 500g, Tangerine Peel 250g, Amomum 250g, soak in 15000g boiling water for 40 minutes, remove, Chuanzhi scrape off the epidermis and wash, set aside.

[0089] Zanthoxylum bungeanum water: 500g of Zanthoxylum bungeanum, brew with 3000g of boiling water for 10 minutes, filter out the water, then pour in 13000g of boiling water, soak for 40 minutes, remove the Zanth...

Embodiment 3

[0103] The preparation method of embodiment 3 " smallpox soup "

[0104] 1. How to make the soup bag:

[0105] ①Material preparation:

[0106] Material selection, the amount and preparation method of some raw materials such as mutton bone, water, green onion, ginger, etc. are the same as in Example 1, and the amount of seasoning and Chinese prickly ash is as follows

[0107] Seasoning: Chuanzhi 140g, Guitong 60g, Caoguo 40g, Galangal 60g, Tangerine Peel 30g, Amomum 30g, Zanthoxylum bungeanum 60g.

[0108] 2. boil the bottom soup: with embodiment 1.

[0109] 3. the making method of soup stock bag: with embodiment 1

[0110] 2. The production method of the main ingredient bag (sheep brain bag):

[0111] Take 500g of fresh sheep brain, blanch in water for 1 minute, put it into a container, take 1500g of boiled soup and pour it into the container, season with 10g of salt and 15g of pepper water, and then heat it with 60% heat for 15 minutes. After closing the fire, let the sh...

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Abstract

The invention relates to a Shan county mutton soup and its industrial production method, wherein the soup package comprises a main ingredient bag, a soup stock bag, an auxiliary material bag and a sesame oil bag, which are prepared through high pressure disinfection and sealing. The mutton soup includes twenty different tastes. warming spleen and stomach, regulating the vital energy of stomach, reinforcing body fluid, establishing Yang and enhancing immunocompetence.

Description

technical field [0001] The invention relates to a food, in particular to Shanxian mutton soup and its industrial preparation method. Background technique [0002] There are many varieties of mutton soup available in the market, with different tastes. Because the production process is different, the raw materials used and sources are different, and because it is made in a family workshop, the repeatability is poor, and it is not easy to transport and store, so it can only be eaten and cooked now. [0003] In the menu of famous Chinese food, only Shanxian mutton soup is included in the soup, which is called the first soup in China. Shanxian Mutton Soup was first created as a commodity in 1809. It is a famous traditional delicacy in Shanxian and its surrounding areas. It has a history of hundreds of years. For hundreds of years, it has been developing slowly according to the model of "passing on by the technical master and welcoming the guests in the soup restaurant". Genera...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10
Inventor 吕鹏贾咏芹
Owner 吕鹏
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