Preparation method of quick-frozen mutton soup

Abstract

The invention discloses a preparation method of quick-frozen mutton soup. The preparation method comprises the following steps: soaking mutton in a mutton smell removing solution for removing the mutton smell, boiling mutton soup, frying mutton slices, packaging and quickly freezing the mutton soup at -30 DEG C. According to the method, the mutton smell removing process is simple and convenient, the specific mutton smell removing solution is adopted, the effect is remarkable, the operability is good, and the cost is low. The parameters of each step in the mutton soup boiling process of the quick-frozen mutton soup are required to be strictly and precisely controlled; raw materials and spices in a certain ratio are mixed, so that the soup is rich in fragrance; the mutton slices are further fried by mixed oil consisting of mutton oil subjected to mutton smell removal and lard oil, so that the mutton slices are outstanding in fragrance; the soup is mixed with the mutton slices, so that the mutton soup is rich in aftertaste. The quick-frozen mutton soup has a long quality guarantee period of more than 8 months; the fried mutton slices and the mutton soup are mixed for eating; the mutton soup is convenient and easy to cook, unique in flavor and rich in mouth feel, leaves lingering fragrance in the mouth, and is nourishing soup which is easy to prepare and store, is good in taste and is deeply loved by consumers.

Description

technical field [0001] The invention relates to a method for preparing mutton soup, in particular to a method for preparing quick-frozen mutton soup. Background technique [0002] Mutton is rich in nutritional value and is of great benefit to tuberculosis, tracheitis, asthma, anemia, postpartum qi and blood deficiency, abdominal cold pain, physical weakness and chills, malnutrition, etc. It is most suitable for winter consumption and is a winter tonic . However, on the one hand, it is difficult for many consumers to accept the smell of mutton, and on the other hand, because most of the existing mutton soup needs to be made on-site, it is time-consuming to make and the regional seasonality of eating is limited. [0003] Aiming at the problem of the smell of mutton, at present, people in related fields have carried out some research on the process of removing mutton from mutton. For example, in the Chinese invention patent application CN102669642A, precooking and removing mut...

AI Technical Summary

Problems solved by technology

These deodorization process steps are too complicated

[0004] Aiming at the problem that mutton soup needs to be made on site, there are currently some researches on packaging mutton soup products, but these mutton soup products may only have soup without meat, and need to be prepared separately when eating, which is inconvenient to use, or the taste of the produced mutton soup is lacking , are not popular and loved by consumers, or the shelf life is not long enough, and the shelf life is short, which affects long-distance sales and further promotion