CN102113686A - Islamic beef broth and production process thereof - Google Patents
Islamic beef broth and production process thereof Download PDFInfo
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- CN102113686A CN102113686A CN2010105742692A CN201010574269A CN102113686A CN 102113686 A CN102113686 A CN 102113686A CN 2010105742692 A CN2010105742692 A CN 2010105742692A CN 201010574269 A CN201010574269 A CN 201010574269A CN 102113686 A CN102113686 A CN 102113686A
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- beef
- broth
- soup
- stock
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- 235000015278 beef Nutrition 0.000 title claims abstract description 42
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000008280 blood Substances 0.000 claims abstract description 4
- 210000004369 blood Anatomy 0.000 claims abstract description 4
- 239000000428 dust Substances 0.000 claims abstract description 4
- 235000013882 gravy Nutrition 0.000 claims abstract description 4
- 239000012535 impurity Substances 0.000 claims abstract description 4
- 238000005516 engineering process Methods 0.000 claims description 10
- 235000014121 butter Nutrition 0.000 claims description 8
- 238000007670 refining Methods 0.000 claims description 8
- 235000014347 soups Nutrition 0.000 claims description 8
- 238000010025 steaming Methods 0.000 claims description 8
- 239000012141 concentrate Substances 0.000 claims description 6
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- 238000004945 emulsification Methods 0.000 claims description 3
- 239000006260 foam Substances 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 241000283690 Bos taurus Species 0.000 abstract 3
- 239000003760 tallow Substances 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides Islamic beef broth and a production process thereof. The Islamic beef broth comprises the following ingredients in part by weight: 450 parts of beef, 1,200 parts of bovine bone and 200 parts of refined beef tallow. The production process comprises the following steps of: a, pretreating, namely weighing the cut beef and the bovine bone by weight according to a formula, cleaning the beef and the bovine bone, scalding to remove floating dust and blood froth by boiling water, and removing fishy smell and impurities; b, braising and stewing, putting the processed raw materials into a pressure cooker, adding water, boiling the water, and braising and stewing for 2 to 3 hours, filtering broth to a reaction pot; c, concentrating, namely adding the refined beef tallow into the reaction pot, maintaining temperature of 100 DEG C, and concentrating 20 to 30 minutes; d, homogenizing, namely heating the table salt in an amount which is 14 percent of the weight of the broth in concentrated gravy, maintaining the temperature of 100 DEG C, and homogenizing by using a homogenizer, so that the broth is emulsified and fine and smooth; and e, checking and filling, namely after checking out, cooling, and packaging under vacuum. By the production process, the problem that the conventional beef broth cannot be carried is solved, and the prepared beef broth has pure flavor and is convenient to carry.
Description
Technical field:
The invention belongs to the halal food manufacture field, relate in particular to a kind of Muslim beef soup-stock and production technology thereof.
Background technology:
Ye Xianmazhuan township, Henan Province have the laudatory title in " Central Plains beef first township ", and the soup that its ox bone, beef boil is bright dense delicious.For a long time, ox soup all is to boil on a small scale with traditional handicraft in drink food supply retail shop of locality etc. to form, normally, make with animal glue and grease extract, be equipped with the beef that spiced water boils again and form as main component by using long-time heating under condition of normal pressure such as normal pressure pot to handle ox bone.Adopt traditional handicraft, inconvenience during operating cost, random big, taste is unstable so that the stranger is difficult to conveniently have local authentic beef soup-stock.
Summary of the invention:
The present invention has overcome the deficiencies in the prior art, and a kind of Muslim beef soup-stock and production technology thereof are provided, and this technology has solved the problem that traditional ox soup can't carry, and pure, the stable homogeneous of made ox soup local flavor.
For achieving the above object, the technical solution used in the present invention is:
A kind of Muslim beef soup-stock is made by the following weight proportion raw material: beef 400-500 part, ox bone 1100-1300 part, refining butter 100-300 part.
Further, described Muslim beef soup-stock is to be made by the following weight proportion raw material: 450 parts in beef, 1200 parts of ox bones, 200 parts in refining butter.
A kind of Muslim beef soup-stock production technology, carry out as follows:
A, preliminary treatment: get beef, the ox bone wash clean of the well cutting of weight portion by prescription, scald with boiling water then and remove floating dust blood foam, remove fishy smell and impurity;
B, the stewing steaming: above-mentioned beef, ox bone are put into pressure cooker, add the water boil of at least 2 times in beef, ox bone gross weight, 125 ℃ ~ 135 ℃ stewing down filters meat soup in the reaction pot after steaming 2-3h;
C, concentrated: in reaction pot, add the refining butter of described weight portion, maintain the temperature at 100 ℃, concentrate the 20-30 branch;
D, homogeneous: concentrate in the good gravy with the salt of soup-stock weight 14% in c step, maintain the temperature at 100 ℃, with the homogenizer homogeneous, make its emulsification exquisiteness;
E, check, can: after rare thick, the taste of sample survey, smell meet industry standard, be cooled to below 30 ℃ vacuum packaging.
Good effect of the present invention is:
1, the Muslim beef soup-stock of traditional handicraft is to boil to form under condition of normal pressure, the present invention changes into≤stewing down steaming of high pressure of 0.2Mpa, improved boiling point, because oil phase, water are in the state of separation at this moment, easier adjustment fat content, the easier soup-stock of making homogeneous, pure, the stable homogeneous of made ox soup local flavor;
2, the present invention has shortened the time greatly 125 ℃ ~ 135 ℃ stewing down steamings, also is easy to carry, and makes the stranger can have local authentic beef soup-stock easily.
The specific embodiment:
The present invention is described in further detail below in conjunction with embodiment.
Embodiment one:
A kind of Muslim beef soup-stock is made by the following weight proportion raw material: beef 450kg, ox bone 1200kg, refining butter 200kg.
A kind of Muslim beef soup-stock production technology, carry out as follows:
A, preliminary treatment: get beef, the ox bone wash clean of the well cutting of weight portion by prescription, scald with boiling water then and remove floating dust blood foam, remove fishy smell and impurity;
B, the stewing steaming: above-mentioned beef, ox bone are put into pressure cooker, add the water boil of 2 times in beef, ox bone gross weight, 125 ℃ ~ 135 ℃ stewing down filters meat soup in the reaction pot after steaming 3h;
C, concentrated: in reaction pot, add the refining butter of described weight portion, maintain the temperature at 100 ℃, concentrate 20 fens;
D, homogeneous: concentrate in the good gravy with the salt of soup-stock weight 14% in c step, maintain the temperature at 100 ℃, with the homogenizer homogeneous, make its emulsification exquisiteness;
E, check, can: after rare thick, the taste of sample survey, smell meet industry standard, be cooled to below 30 ℃ vacuum packaging.
Following table is the quality with the product of production technology production of the present invention:
Claims (3)
1. Muslim beef soup-stock, it is characterized in that: it is made by the following weight proportion raw material: beef 400-500 part, ox bone 1100-1300 part, refining butter 100-300 part.
2. a kind of Muslim beef soup-stock as claimed in claim 1 is characterized in that: described Muslim beef soup-stock is to be made by the following weight proportion raw material: 450 parts in beef, 1200 parts of ox bones, 200 parts in refining butter.
3. the production technology of a kind of Muslim beef soup-stock as claimed in claim 1 or 2 is characterized in that: this technology is to carry out as follows:
A, preliminary treatment: get beef, the ox bone wash clean of the well cutting of weight portion by prescription, scald with boiling water then and remove floating dust blood foam, remove fishy smell and impurity;
B, the stewing steaming: above-mentioned beef, ox bone are put into pressure cooker, add the water boil of at least 2 times in beef, ox bone gross weight, 125 ℃ ~ 135 ℃ stewing down filters meat soup in the reaction pot after steaming 2-3h;
C, concentrated: in reaction pot, add the refining butter of described weight portion, maintain the temperature at 100 ℃, concentrate the 20-30 branch;
D, homogeneous: concentrate in the good gravy with the salt of soup-stock weight 14% in c step, maintain the temperature at 100 ℃, with the homogenizer homogeneous, make its emulsification exquisiteness;
E, check, can: after rare thick, the taste of sample survey, smell meet industry standard, be cooled to below 30 ℃ vacuum packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105742692A CN102113686A (en) | 2010-12-06 | 2010-12-06 | Islamic beef broth and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105742692A CN102113686A (en) | 2010-12-06 | 2010-12-06 | Islamic beef broth and production process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102113686A true CN102113686A (en) | 2011-07-06 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105742692A Pending CN102113686A (en) | 2010-12-06 | 2010-12-06 | Islamic beef broth and production process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102113686A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793225A (en) * | 2012-08-15 | 2012-11-28 | 青岛康大食品有限公司 | Beef flavor chafing dish white soup bedding material, free oil mandarin duck chafing dish soup bedding material and production method |
| CN103653101A (en) * | 2013-12-11 | 2014-03-26 | 白象食品股份有限公司 | Industrial production method of home-made pork bone soup |
| CN104489794A (en) * | 2014-12-16 | 2015-04-08 | 叶县伊帆清真食品有限公司 | Preparation method of bovine bone extract soup |
| CN104522763A (en) * | 2014-12-16 | 2015-04-22 | 叶县伊帆清真食品有限公司 | Preparation process of sheep bone paste soup |
| RU2646880C1 (en) * | 2017-07-03 | 2018-03-12 | Сергей Анатольевич Мовин | Method for fast cooking of first course meal from animal raw materials |
| US10694768B2 (en) * | 2014-04-28 | 2020-06-30 | International Dehydrated Foods, Inc. | Process for preparing a soluble protein composition |
| US11388910B2 (en) | 2014-04-28 | 2022-07-19 | International Dehydrated Foods, Inc. | Process for preparing a collagen-rich composition |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1478417A (en) * | 2002-08-26 | 2004-03-03 | 陈建国 | Chafing dish seasoning and its making method and application |
| CN1813589A (en) * | 2005-02-02 | 2006-08-09 | 于连富 | Concentrated beef cream |
| CN101554188A (en) * | 2009-05-22 | 2009-10-14 | 抚顺市独凤轩食品有限公司 | Method for processing the skeletal milk |
| CN101889701A (en) * | 2010-07-01 | 2010-11-24 | 汪建红 | Soup-stock drink |
-
2010
- 2010-12-06 CN CN2010105742692A patent/CN102113686A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1478417A (en) * | 2002-08-26 | 2004-03-03 | 陈建国 | Chafing dish seasoning and its making method and application |
| CN1813589A (en) * | 2005-02-02 | 2006-08-09 | 于连富 | Concentrated beef cream |
| CN101554188A (en) * | 2009-05-22 | 2009-10-14 | 抚顺市独凤轩食品有限公司 | Method for processing the skeletal milk |
| CN101889701A (en) * | 2010-07-01 | 2010-11-24 | 汪建红 | Soup-stock drink |
Non-Patent Citations (1)
| Title |
|---|
| 《现代生活科学1000则》 20050430 孟庆轩等 调味原则 第202页 1 , * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793225A (en) * | 2012-08-15 | 2012-11-28 | 青岛康大食品有限公司 | Beef flavor chafing dish white soup bedding material, free oil mandarin duck chafing dish soup bedding material and production method |
| CN102793225B (en) * | 2012-08-15 | 2014-01-08 | 青岛康大食品有限公司 | Beef flavor chafing dish white soup bedding material, free oil mandarin duck chafing dish soup bedding material and production method |
| CN103653101A (en) * | 2013-12-11 | 2014-03-26 | 白象食品股份有限公司 | Industrial production method of home-made pork bone soup |
| US10694768B2 (en) * | 2014-04-28 | 2020-06-30 | International Dehydrated Foods, Inc. | Process for preparing a soluble protein composition |
| US11388910B2 (en) | 2014-04-28 | 2022-07-19 | International Dehydrated Foods, Inc. | Process for preparing a collagen-rich composition |
| CN104489794A (en) * | 2014-12-16 | 2015-04-08 | 叶县伊帆清真食品有限公司 | Preparation method of bovine bone extract soup |
| CN104522763A (en) * | 2014-12-16 | 2015-04-22 | 叶县伊帆清真食品有限公司 | Preparation process of sheep bone paste soup |
| RU2646880C1 (en) * | 2017-07-03 | 2018-03-12 | Сергей Анатольевич Мовин | Method for fast cooking of first course meal from animal raw materials |
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Application publication date: 20110706 |