Low-greasy-feeling cattle bone soup steamed stuffed bun and preparation method thereof
By preparing flavored soup and optimizing meat filling treatment, the problem of expensive beef soup buns and excessive greasiness is solved, and the preparation of beef bone soup buns with low greasiness and high taste is achieved.
Patent Information
- Application Number
- CN202411984854.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-31
- Publication Date
- 2025-03-28
AI Technical Summary
The existing beef soup buns are expensive and have poor taste due to the expensive and poor taste of the whole beef filling, and the improper treatment of the meat filling soup leads to excessive greasy feeling, which affects diners' appetite and digestion.
By preparing flavored soup, use fresh beef leg bones to make soup, and refrigerate the pork paste and scrape off the fat on the surface, add white radish and apples to reduce the greasy feeling, form a jelly-like mixed filling, wrap it in the bun skin and steam it.
Obtaining soup buns with beef flavor at a lower cost reduces greasy feeling, makes the meat paste more flexible, enhances the taste, and further reduces the greasy feeling of the soup buns by adding white radish and apples.
Smart Images
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food processing, and particularly relates to a method for preparing a low-greasy beef bone soup bag. Background Art
[0002] Soup dumplings are a type of steamed buns, known for their "small size, thin skin, large fillings, fresh meat, delicious taste, full soup, and refreshing taste". They are from the same family as xiaolongbao. The difference between soup dumplings and xiaolongbao is that soup dumplings are slightly larger than xiaolongbao, and they pay more attention to the taste of the soup fillings. As diners' taste buds become more and more picky, soup dumpling makers continue to develop a variety of soup dumplings to meet the needs of diners. So pork soup dumplings, mutton soup dumplings, beef soup dumplings, crab roe soup dumplings and other soup dumplings of various tastes have been developed. However, the taste of soup dumplings and their prices have always been a contradiction. Soup dumplings with special flavors made from precious ingredients are often expensive, which makes consumers stay away, but diners' demand for special flavors continues to exist. Therefore, the combination of various ingredients to obtain soup dumplings with corresponding flavors has become the preferred method for soup dumpling makers.
[0003] As a kind of flavored soup dumplings, beef soup dumplings have always been popular among diners; however, all-beef soup dumplings are expensive and the taste of all-beef fillings is not good, which limits the market for such flavored soup dumplings. In addition, the existing beef flavored soup dumplings are too greasy due to improper processing of the meat filling soup, which affects the appetite of diners and is not conducive to digestion; they cannot meet the needs of different groups of people. Summary of the invention
[0004] The purpose of the present invention is to provide a low-greasy beef bone soup bag and a preparation method thereof to solve the above technical problems. The specific scheme is as follows:
[0005] A method for preparing a low-greasy beef bone soup bag comprises the following steps:
[0006] (1) Preparing flavored soup: adding beef bones, water, white radish and apple in a weight ratio of (4-8):(10-15):(1-2):1 into a pot, bringing to a boil and then simmering over low heat for 5-6 hours, removing the upper layer of oil after stewing, filtering, and cooling the liquid to 20-30° C. to obtain flavored soup;
[0007] (2) preparing a mixed filling: 1000-2000 parts of pork front leg meat and 1000-1500 parts of pork belly are mixed and chopped or minced into meat paste, and then placed in a refrigerator for 0.5-2 hours. After refrigeration, the meat paste is taken out and fat condensed on the surface of the meat paste is scraped off; then 60-140 parts of seasonings are added to the meat paste for marinating, and after the marinating is completed, 1000-1500 parts of flavor soup and 250-400 parts of auxiliary materials are added according to weight, mixed and stirred evenly, and then placed in a refrigerator for freezing and refrigeration, so as to obtain a jelly-like mixed filling;
[0008] (3) Wrap the mixed filling obtained in step (2) into a bun wrapper and steam it to obtain a beef bone soup bun.
[0009] The present invention prepares flavored soup by boiling fresh beef leg bones, and then mixes with pork paste to prepare the filling of the soup dumpling, so that a soup dumpling with beef flavor can be obtained at a relatively low cost. And by optimizing the material of the soup dumpling filling, a low-greasy beef bone soup dumpling is obtained. In the preparation method, the greasy feeling of the meat paste can be reduced by refrigerating the crushed meat paste and then scraping off the condensed fat on the surface, and the meat paste can be made more chewy, thereby preventing the meat paste from being too mushy and affecting the taste. The white radish and apple added to the flavored soup can cover the greasy feeling of the meat filling in terms of taste, and the apple brings a fruity fragrance to the soup dumpling, which can better reduce the greasy feeling of the soup dumpling. Because the white radish contains very rich plant fiber, it can promote gastrointestinal peristalsis, offsetting the greasy nature of the pork belly and pork front leg meat in the present invention.
[0010] Further preferably, step (1) of the present solution further comprises adding spices into the pot, wherein the spices include ginger, fennel, green onion, and cinnamon; the amount of ginger, fennel, green onion, and cinnamon added is 3-6% of the weight of the beef bones. By optimizing these spices and their addition ratios, a flavored soup with beef flavor can be well prepared.
[0011] Further preferably, in step (2) of the present solution, the meat paste is first spread on a plate into a meat paste plate with a thickness of 1-3 cm before being placed in a cold storage room; the temperature of the cold storage room is 0-4° C. By spreading the meat paste into a meat paste plate with a thickness of 1-3 cm in the cold storage room, the temperature of the meat paste can be lowered as soon as possible, and the fat in the meat paste can be easily separated, and the meat paste can be re-bonded in a low temperature environment to be more chewy.
[0012] Further preferably, in the present embodiment, the fat condensed on the surface of the meat paste is scraped off by using a flexible plate.
[0013] Use a flexible board for scraping. The elasticity of the flexible board will not destroy the adhesion of the meat paste board, so that the scraping can be done closer to the meat paste board, resulting in a better scraping effect.
[0014] Further preferably, the seasoning in this scheme includes 20-50 parts of white sugar, 15-35 parts of salt, 8-15 parts of chicken essence, 10-20 parts of light soy sauce and 7-20 parts of oyster sauce by weight.
[0015] Preferably, the pickling in this solution is carried out at a low temperature, the pickling temperature is controlled at 4-15°C, and the pickling time is controlled at 10-60 minutes. The purpose of using low temperature pickling is to avoid the thinning of the meat paste due to excessively high temperature, and to ensure that the meat paste is firm and elastic.
[0016] Further preferably, the auxiliary materials in this solution include 20-30 parts of ginger, 20-40 parts of green onions, 20-30 parts of garlic, 90-150 parts of apples and 90-150 parts of white radish by weight. By further adding apples, white radishes and other materials that are conducive to covering the greasy feeling of the meat paste to the auxiliary materials, it can be better ensured that the soup dumplings do not have a greasy feeling. In addition, the auxiliary materials are prepared after the meat paste is marinated. The prepared auxiliary materials are quickly mixed with the meat paste and the flavored soup, and then quickly frozen and refrigerated. Oxygen-isolating sealing measures are taken during the freezing and refrigeration process to preserve the flavor of the auxiliary materials and better achieve the effect of reducing the greasy feeling of the soup dumplings.
[0017] Further preferably, the auxiliary material in this scheme is prepared by removing the core of the apple and then mixing it with ginger, green onion and garlic to form a paste, cutting the white radish into dices of 0.5 cm in size, and finally mixing the paste and the dices of radish to obtain the auxiliary material. The white radish is directly crushed into a paste. Due to its own characteristics, the fiber in the radish will be separated from the juice after it is crushed into a paste, so there will be obvious scratches on the taste, and the smoothness of the entrance will be reduced. Therefore, cutting the white radish into dices of 0.5 cm in size can avoid this problem, and the dices of radish can adjust the layered feeling of the entrance after the soup bag is steamed.
[0018] Further preferably, the freezing and refrigeration temperature in this solution is 6-8°C, and the refrigeration time is 4-5h.
[0019] Based on the same technical idea, the present invention provides a low-greasy beef bone soup bag, which is prepared by the above-mentioned preparation method.
[0020] Compared with the prior art, the present invention has the following beneficial effects:
[0021] 1. The present invention provides a method for preparing low-greasy beef bone soup dumplings. By refrigerating the crushed meat paste and then scraping off the condensed fat on the surface, the greasy feeling of the meat paste can be reduced, and the meat paste can be made more chewy, thereby preventing the meat paste from being too mushy and affecting the taste. The white radish and apple added to the flavored soup can cover the greasy feeling of the meat filling in terms of taste, and the apple brings a fruity fragrance to the soup dumpling, which can better reduce the greasy feeling of the soup dumpling.
[0022] 2. The present invention can preserve the flavor of the auxiliary materials and better reduce the greasy feeling of the soup dumpling by further adding materials such as apples and white radish to the auxiliary materials, thereby better achieving the effect of reducing the greasy feeling of the soup dumpling. Cutting the white radish into diced radish with a size of ≤0.5 cm can prevent the fiber in the radish from being separated from the juice, and the taste is smoother. DETAILED DESCRIPTION
[0023] In order to make the purpose, technical solutions and advantages of the present application clearer, the present application is described and illustrated below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present application and are not intended to limit the present application. Based on the embodiments provided in the present application, all other embodiments obtained by ordinary technicians in the field without making creative work are within the scope of protection of the present application.
[0024] Unless otherwise specified, all embodiments and optional embodiments of the present application can be combined with each other to form a new technical solution.
[0025] Unless otherwise specified, all technical features and optional technical features of this application can be combined with each other to form a new technical solution.
[0026] Embodiment 1:
[0027] A method for preparing a low-greasy beef bone soup dumpling, the specific steps are as follows:
[0028] (1) Preparing flavored soup: weigh 2 kg of fresh beef leg bones, and then weigh other ingredients according to a weight ratio of 4:10:1:1 among beef bones, water, white radish and apple, and put them into a pot together, wherein the white radish and apple are not peeled; then add spices into the pot, the spices include ginger, fennel, green onion and cinnamon, and the added amount is 5% of the weight of the beef bones; after boiling, simmer over low heat for 5 hours, remove the upper layer of oil after stewing, filter, and cool the liquid to 30° C. to obtain flavored soup.
[0029] (2) Preparing auxiliary materials: Weigh 30 g of ginger, 30 g of green onion, 20 g of garlic, 100 g of cored and peeled apples, and 100 g of peeled white radish; blend the ginger, green onion, garlic, and apples into a paste; cut the white radish into cubes ≤ 0.5 cm in size; finally, mix the paste with the cubes and stir evenly to obtain auxiliary materials for later use.
[0030] (3) preparing a mixed filling: weighing 1000 g of pork front leg meat and 1000 g of pork belly, mixing and mincing the meat into a meat paste using a meat grinder, and spreading the meat paste on a plate to form a meat paste board with a thickness of 2 cm; then placing the meat paste board in a refrigerator at a temperature of 2° C. for 1 hour; after refrigeration, taking out the meat paste board, and gently scraping off the fat condensed on the surface of the meat paste with a food-grade plastic board; then adding 20 g of white sugar, 20 g of salt, 8 g of chicken essence, 10 g of light soy sauce and 7 g of oyster sauce to the meat paste in sequence, mixing and stirring, and marinating, the marinating temperature is controlled at 10° C., and the marinating time is controlled at 20 min; after the marinating is completed, taking 1000 g of the flavor soup obtained in step (1) and 280 g of the auxiliary materials obtained in step (2), mixing and stirring evenly, and then placing the meat paste in a refrigerator for freezing and refrigeration, the freezing and refrigeration temperature is 8° C., and the refrigeration time is 4 h; and a jelly-like mixed filling is obtained.
[0031] (4) Prepare soup dumplings by mixing the mixed fillings and the steamed bun wrappers in a weight ratio of 2:1. Wrap 50 g of the mixed fillings in 25 g of steamed bun wrappers and steam until cooked to obtain low-greasy beef bone soup dumplings.
[0032] To ensure the taste, the auxiliary materials in step (2) should be prepared after the meat paste is marinated in step (3). The prepared auxiliary materials should be quickly mixed with the meat paste and the flavor soup, and then quickly frozen and refrigerated. Oxygen-isolating and sealing measures should be taken during the freezing and refrigeration process. This method is to prevent the relevant materials in the auxiliary materials from being over-oxidized and to avoid the variation of the relevant taste components.
[0033] Embodiment 2:
[0034] A method for preparing a low-greasy beef bone soup dumpling, the specific steps are as follows:
[0035] (1) Preparing flavored soup: weigh 2 kg of fresh beef leg bones, and then weigh other ingredients according to a weight ratio of 5:10:1:1 among beef bones, water, white radish and apple, and put them into a pot together, wherein the white radish and apple are not peeled; then add spices into the pot, the spices include ginger, fennel, green onion and cinnamon, and the added amount is 5% of the weight of the beef bones; after boiling, simmer over low heat for 5 hours, remove the upper layer of oil after stewing, filter, and cool the liquid to 20° C. to obtain flavored soup.
[0036] (2) Preparing auxiliary materials: Weigh 30 g of ginger, 30 g of green onion, 20 g of garlic, 100 g of cored and peeled apples, and 100 g of peeled white radish; blend the ginger, green onion, garlic, and apples into a paste; cut the white radish into cubes ≤ 0.5 cm in size; finally, mix the paste with the cubes and stir evenly to obtain auxiliary materials for later use.
[0037] (3) preparing a mixed filling: weighing 1500 g of pork front leg meat and 1000 g of pork belly, mixing and mincing the meat into a meat paste using a meat grinder, and spreading the meat paste on a plate to form a meat paste board with a thickness of 2 cm; then placing the meat paste board in a refrigerator at a temperature of 2° C. for 1 hour; after refrigeration, taking out the meat paste board, and gently scraping off the fat condensed on the surface of the meat paste with a food-grade plastic board; then adding 40 g of sugar, 35 g of salt, 12 g of chicken essence, 15 g of light soy sauce and 15 g of oyster sauce to the meat paste in sequence, mixing and stirring, and marinating, the marinating temperature is controlled at 10° C., and the marinating time is controlled at 20 min; after the marinating is completed, taking 1000 g of the flavor soup obtained in step (1) and 280 g of the auxiliary materials obtained in step (2), mixing and stirring evenly, and then placing the meat paste in a refrigerator for freezing and refrigeration, the freezing and refrigeration temperature is 6° C., and the refrigeration time is 4 hours; and a jelly-like mixed filling is obtained.
[0038] (4) Prepare soup dumplings by mixing the mixed fillings and the steamed bun wrappers in a weight ratio of 2:1. Wrap 50 g of the mixed fillings in 25 g of steamed bun wrappers and steam until cooked to obtain low-greasy beef bone soup dumplings.
[0039] To ensure the taste, the auxiliary materials in step (2) should be prepared after the meat paste is marinated in step (3). The prepared auxiliary materials should be quickly mixed with the meat paste and the flavor soup, and then quickly frozen and refrigerated. Oxygen-isolating and sealing measures should be taken during the freezing and refrigeration process. This method is to prevent the relevant materials in the auxiliary materials from being over-oxidized and to avoid the variation of the relevant taste components.
[0040] Comparative Example 1:
[0041] A method for preparing beef bone soup bag, the specific steps are as follows:
[0042] (1) Preparing flavored soup: weigh 2 kg of fresh beef leg bones, and then weigh other ingredients according to a weight ratio of 4:10:1:1 among beef bones, water, white radish and apple, and put them into a pot together, wherein the white radish and apple are not peeled; then add spices into the pot, the spices include ginger, fennel, green onion and cinnamon, and the added amount is 5% of the weight of the beef bones; after boiling, simmer over low heat for 5 hours, remove the upper layer of oil after stewing, filter, and cool the liquid to 30° C. to obtain flavored soup.
[0043] (2) Preparing auxiliary materials: Weigh 30 g of ginger, 30 g of green onion, 20 g of garlic, 100 g of cored and peeled apples, and 100 g of peeled white radish; blend the ginger, green onion, garlic, and apples into a paste; cut the white radish into cubes ≤ 0.5 cm in size; finally, mix the paste with the cubes and stir evenly to obtain auxiliary materials for later use.
[0044] (3) preparing a mixed filling: weighing 1000 g of pork front leg meat and 1000 g of pork belly, mixing and mincing into meat paste using a meat grinder; then adding 20 g of sugar, 20 g of salt, 8 g of chicken essence, 10 g of soy sauce and 7 g of oyster sauce to the meat paste in sequence, mixing and stirring, and marinating at a temperature of 10° C. and a marinating time of 20 min; after the marinating is completed, taking 1000 g of the flavor soup obtained in step (1) and 280 g of the auxiliary materials obtained in step (2), mixing and stirring evenly, and then placing in a refrigerator for freezing and refrigeration, wherein the freezing and refrigeration temperature is 8° C. and the refrigeration time is 4 h; and obtaining a jelly-like mixed filling.
[0045] (4) Prepare soup dumplings by mixing the mixed fillings and the steamed bun wrappers in a weight ratio of 2:1. Wrap 50 g of the mixed fillings in 25 g of steamed bun wrappers and steam until cooked to obtain beef bone soup dumplings.
[0046] Comparative Example 2:
[0047] A method for preparing beef bone soup bag, the specific steps are as follows:
[0048] (1) Preparing flavored soup: Weigh 2 kg of fresh beef leg bones, and then weigh other ingredients according to a weight ratio of 4:10:1 between beef bones, water, and white radish, and put them into a pot together, wherein the white radish and apple are not peeled; then add spices into the pot, the spices include ginger, fennel, green onion, and cinnamon, and the added amount is 5% of the weight of the beef bones; after boiling, simmer over low heat for 5 hours, remove the upper layer of oil after stewing, and then filter, and cool the liquid to 30° C. to obtain the flavored soup.
[0049] (2) Prepare auxiliary materials: weigh 30 g ginger, 30 g green onion, and 20 g garlic; blend the ginger, green onion, and garlic into a paste to obtain auxiliary materials for later use.
[0050] (3) preparing a mixed filling: weighing 1000 g of pork front leg meat and 1000 g of pork belly, mixing and mincing into meat paste using a meat grinder; then adding 20 g of sugar, 20 g of salt, 8 g of chicken essence, 10 g of soy sauce and 7 g of oyster sauce to the meat paste in sequence, mixing and stirring, and marinating at a temperature of 10° C. and a marinating time of 20 min; after the marinating is completed, taking 1000 g of the flavor soup obtained in step (1) and 80 g of the auxiliary materials obtained in step (2), mixing and stirring evenly, and then placing in a refrigerator for freezing and refrigeration, the freezing and refrigeration temperature is 8° C. and the refrigeration time is 4 h; and obtaining a jelly-like mixed filling.
[0051] (4) Prepare soup dumplings by mixing the mixed fillings and the steamed bun wrappers in a weight ratio of 2:1. Wrap 50 g of the mixed fillings in 25 g of steamed bun wrappers and steam until cooked to obtain beef bone soup dumplings.
[0052] Comparative Example 3:
[0053] A method for preparing beef bone soup bag, the specific steps are as follows:
[0054] (1) Preparing flavored soup: weigh 2 kg of fresh beef leg bones, and then weigh other ingredients according to a weight ratio of 4:10:1:1 among beef bones, water, white radish and apple, and put them into a pot together, wherein the white radish and apple are not peeled; then add spices into the pot, the spices include ginger, fennel, green onion and cinnamon, and the added amount is 5% of the weight of the beef bones; after boiling, simmer over low heat for 5 hours, remove the upper layer of oil after stewing, filter, and cool the liquid to 30° C. to obtain flavored soup.
[0055] (2) Preparation of auxiliary materials: Weigh 30 g of ginger, 30 g of green onion, 20 g of garlic, 100 g of cored and peeled apples, and 100 g of peeled white radish; blend the ginger, green onion, garlic, white radish and apples into a paste to obtain auxiliary materials for later use.
[0056] (3) preparing a mixed filling: weighing 1000 g of pork front leg meat and 1000 g of pork belly, mixing and mincing into meat paste using a meat grinder; then adding 20 g of sugar, 20 g of salt, 8 g of chicken essence, 10 g of soy sauce and 7 g of oyster sauce to the meat paste in sequence, mixing and stirring, and marinating at a temperature of 10° C. and a marinating time of 20 min; after the marinating is completed, taking 1000 g of the flavor soup obtained in step (1) and 280 g of the auxiliary materials obtained in step (2), mixing and stirring evenly, and then placing in a refrigerator for freezing and refrigeration, wherein the freezing and refrigeration temperature is 8° C. and the refrigeration time is 4 h; and obtaining a jelly-like mixed filling.
[0057] (4) Prepare soup dumplings by mixing the mixed fillings and the steamed bun wrappers in a weight ratio of 2:1. Wrap 50 g of the mixed fillings in 25 g of steamed bun wrappers and steam until cooked to obtain beef bone soup dumplings.
[0058] Product sensory evaluation:
[0059] The soup dumplings prepared in Examples 1 and 2 and Comparative Examples 1, 2 and 3 were manually evaluated and compared. A youth group, a middle-aged group and an elderly group were set up for tasting respectively; each group had 20 people, and half of the people in each group were male and half were female; the tasting score results in each group were removed, the highest and lowest scores were taken, and the average was recorded in the manual evaluation comparison result table.
[0060] Table 1: Soup dumpling evaluation criteria
[0061]
[0062] Table 2: Comparison results of manual evaluation of the juvenile group
[0063]
[0064] Table 3: Comparison results of manual evaluation of the young and middle-aged group
[0065]
[0066] Table 4: Comparison results of manual evaluation of the elderly group
[0067]
[0068] From the manual evaluation comparison results in Table 2, Table 3 and Table 4, it can be found that the soup dumplings prepared in Examples 1 and 2 of the present invention are significantly higher than the soup dumplings prepared in the comparative example in the total evaluation score. It shows that the soup dumplings prepared by the scheme in the present invention are obviously more popular with consumers. From the comparison of the scores of the subdivided items of the other soup dumpling evaluation criteria, the soup dumplings prepared in Comparative Example 2 are obviously too greasy, and the low greasy feeling item scores the lowest. This is probably because in Comparative Example 2, neither the meat filling is degreased in the low-temperature refrigerated area, nor apples, white radishes, etc. are added to the auxiliary materials to reduce the greasy feeling. The soup dumplings prepared in Comparative Example 3 are significantly lower than the soup dumplings prepared in other embodiments in terms of smoothness in the mouth; the possible reason is that in the auxiliary material preparation process in Comparative Example 3, the white radish is directly crushed into a paste, and due to its own characteristics, the fiber in the radish will be separated from the juice after being crushed into a paste, so there will be a clear sense of scratches in the mouth, and the smoothness in the mouth becomes lower.
[0069] It should be noted that the present application is not limited to the above-mentioned embodiments. The above-mentioned embodiments are only examples, and the embodiments having the same structure as the technical idea and the same effect as the technical solution of the present application are all included in the technical scope of the present application. In addition, without departing from the scope of the main purpose of the present application, various modifications that can be thought of by those skilled in the art to the embodiments and other methods of combining some of the constituent elements in the embodiments are also included in the scope of the present application.
Claims
1. A method for preparing a low-greasy beef bone soup dumpling, characterized in that: The following steps are involved: (1) Preparing flavored soup: adding beef bones, water, white radish and apple in a weight ratio of (4-8):(10-15):(1-2):1 into a pot, bringing to a boil and then simmering over low heat for 5-6 hours, removing the upper layer of oil after stewing, filtering, and cooling the liquid to 20-30° C. to obtain flavored soup; (2) preparing a mixed filling: 1000-2000 parts of pork front leg meat and 1000-1500 parts of pork belly are mixed and chopped or minced into meat paste, and then placed in a refrigerator for 0.5-2 hours. After refrigeration, the meat paste is taken out and fat condensed on the surface of the meat paste is scraped off; then 60-140 parts of seasonings are added to the meat paste for marinating, and after the marinating is completed, 1000-1500 parts of flavor soup and 250-400 parts of auxiliary materials are added according to weight, mixed and stirred evenly, and then placed in a refrigerator for freezing and refrigeration, so as to obtain a jelly-like mixed filling; (3) Wrap the mixed filling obtained in step (2) into a bun wrapper and steam it to obtain a beef bone soup bun.
2. The preparation method according to claim 1, characterized in that: The step (1) further comprises adding spices into the pot, wherein the spices include ginger, fennel, green onion and cinnamon; the amount of ginger, fennel, green onion and cinnamon added is 3-6% of the weight of the beef bones.
3. The preparation method according to claim 2, characterized in that: In the step (2), the meat paste is first spread on a plate into a meat paste plate with a thickness of 1-3 cm before being placed in the cold storage room; the temperature of the cold storage room is 0-4°C.
4. The preparation method according to claim 3, characterized in that: The fat condensed on the surface of the meat paste is scraped off by using a flexible plate.
5. The preparation method according to any one of claims 1 to 4, characterized in that: The seasoning comprises 20-50 parts of white sugar, 15-35 parts of salt, 8-15 parts of chicken essence, 10-20 parts of light soy sauce and 7-20 parts of oyster sauce by weight.
6. The preparation method according to claim 5, characterized in that: The pickling adopts a low-temperature pickling method, and the pickling temperature is controlled at 4-15° C.; the pickling time is controlled at 10-60 minutes.
7. The preparation method according to claim 6, characterized in that: The auxiliary materials include 20-30 parts of ginger, 20-40 parts of green onions, 20-30 parts of garlic, 90-150 parts of apples and 90-150 parts of white radish in parts by weight.
8. The preparation method according to claim 7, characterized in that: The auxiliary material is prepared by removing the core of the apple and mixing it with ginger, green onion and garlic to form a paste, cutting the white radish into diced radish with a size of ≤0.5 cm, and finally mixing the paste with the diced radish to obtain the auxiliary material.
9. The preparation method according to claim 8, characterized in that: The freezing and refrigeration temperature is 6-8° C., and the refrigeration time is 4-5 hours.
10. A low-greasy beef bone soup bag, characterized in that: The preparation method is described in any one of claims 1 to 9.