Method for processing instant and convenient spicy lamb entrails

A processing method and a technology for haggis, which are applied to the processing field of ready-to-eat instant and spicy haggis, can solve the problems of unacceptable, peculiar smell, unsuitable for ordinary families, etc., and achieve the effect of convenient eating.

Inactive Publication Date: 2010-11-24
内蒙古草原兴发食品有限公司
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Problems solved by technology

The processing of traditional haggis is usually ready-to-eat. Because it needs to buy a large amount of sheep by-products, it consumes a lot of manpower, material resources, and financi

Method used

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DETAILED DESCRIPTION The present invention will be further described below.

A processing method of instant, convenient and spicy mutton, including the following steps:

(A) Washing: select fresh lamb heart, lamb liver, lamb tripe, lamb lung, lamb intestines, lamb head, total 100kg, and rinse with clean water;

(B) Pre-cooking: cook the cleaned lamb heart, lamb liver, lamb tripe, lamb lung, lamb intestines, lamb head separately to remove peculiar smell, and lamb head deboned;

(C) Re-cooking seasoning: add 20 kinds of seasonings in water and cook for 20 minutes;

(D) Shredded packaging: shred the boiled haggis semi-finished product, bagged according to the proportion, and vacuum packaged to obtain haggis bag, 200g each;

(E) Sterilization: adopt negative pressure sterilization;

(F) The production of spice packs: a spicy oil pack, a nutritious vegetable pack and a seasoning pack;

(G) Pack the three kinds of material bales and the haggis bales together to form the finished product;...

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Abstract

The invention discloses a method for processing instant and convenient spicy lamb entrails, which comprises the following steps of: selecting fresh lamb hearts, lamb livers, lamb tripe, lamb lungs, lamb intestines and lamb heads, and cleaning the materials completely by using clear water; cooking the materials to remove peculiar smell, and removing bones from the lamb heads; adding 20 seasoners into the clear water, and cooking the clear water for 20 minutes; cutting the cooked semi-finished products of lamb entrails into shreds, bagging in proportion, and packaging under the vacuum conditionto obtain lamb entrails packs; sterilizing at the negative pressure; and bagging a flavoring pack comprising a spicy oil pack, a nutrient vegetable pack and a seasoning pack and the lamb entrails packs together to obtain finished products. The instant and convenient spicy lamb entrails are convenient to eat and suitable for ordinary families, have no peculiar smell, shield the unique fishy and rammish smell in mutton by increasing the flavoring pack, and simultaneously, realize the industrial production of national products.

Description

A processing method of instant instant spicy lamb haggis technical field The invention belongs to the technical field of food and its processing, and in particular relates to a processing method of instant instant spicy haggis. Background technique Instant haggis is composed of by-products of sheep. In the northern minority areas, haggis products have a wide market and are a product that embodies Mongolian meal culture and are deeply loved by people. The processing of traditional haggis is usually ready-to-eat. Because it needs to buy a large amount of sheep by-products, it consumes a lot of manpower, material resources and financial resources, so it is not suitable for ordinary households. And the haggis of existing convenience package on the market, there will be a peculiar smell when eating, and it is unacceptable for the people. Contents of the invention The object of the present invention is to provide a kind of processing method of ready-to-eat spicy haggis, whic...

Claims

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Application Information

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IPC IPC(8): A23L1/312A23L1/22A23L13/20A23L27/00
Inventor 辛海波刘文彬张卫东
Owner 内蒙古草原兴发食品有限公司
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