Processing method of roast whole lamb

A processing method and technology of roasted whole lamb, applied in the fields of application, food preparation, food science, etc., can solve the problems of increasing the processing time of roasted whole lamb, reducing the freshness of meat products, and being unfavorable for large-scale production, so as to promote scale The effect of streamlining production, reducing chances of survival and reproduction, and shortening processing time

Inactive Publication Date: 2012-12-19
周虹
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] With the improvement of people's living standards, people pay more and more attention to environmental protection and health of food. Due to the special structure of meat, it is a common method in the industry to add nitrite for antisepsis and color development during processing. According to According to market research, more than 90% of vacuum-packed meat products use nitrite as a preservative, but nitrite is carcinogenic to the human body. Therefore, the use of nitrite has become a technical bottleneck that is difficult to break through in the meat processing industry
Roasted whole mutton is tender in quality, high in nutritional value, rich in protein and vitamins, easy to be digested and absorbed by the human body, and deeply loved by consumers. The roasted whole lamb also uses nitrite as a preservative, and the traditional roasted whole lamb has a pickling link, which increases the processing time of the roasted whole lamb, increases the cost, and reduces the freshness of the meat products, which is not conducive to large-scale production Production

Method used

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  • Processing method of roast whole lamb

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Experimental program
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Effect test

Embodiment 1

[0020] Such as figure 1 Shown, a kind of processing method of roasting whole sheep, its steps are:

[0021] (1) Choose lambs weighing less than half a year and less than 6-8 kilograms that have passed the quarantine inspection. After slaughtering, the whole lambs are peeled, cleaned, and trimmed clean, and used as whole lamb raw materials.

[0022] (2) Whole sheep paste, 1000 parts by weight Whole sheep takes 100 parts by weight of flour, 200 parts by weight of eggs, 20 parts by weight of cumin, 20 parts by weight of chili powder, 10 parts by weight of pepper, 10 parts by weight of sesame, and 30 parts by weight of table salt Then make a paste with 1000 parts by weight of water, and apply it evenly from the inside to the outside on the cleaned and trimmed sheep carcass by hand, especially the special powder for flour;

[0023] (3) Roast the whole lamb. The whole lamb is roasted with charcoal for 90 minutes, until the outside is charred and the inside is tender, and the meat i...

Embodiment 2

[0032] Step (3) Roast the whole sheep with charcoal for 80 minutes; Step (4) Cool down naturally for 2 hours under ventilated and shaded conditions with a temperature of 4-16°C; Step (8) Steam pressure for sterilization under high temperature and high pressure is 1.8 Atmospheric pressure, the steam temperature is 100°C, and the steam sterilization time is 20 minutes. Other steps are with embodiment 1.

Embodiment 3

[0034] Step (3) Roast the whole sheep with charcoal for 100 minutes; Step (4) Cool down naturally for 4 hours under ventilated and cool conditions with a temperature of 4-16°C; Step (8) The steam pressure for sterilization under high temperature and high pressure is 2.2 Atmospheric pressure, the steam temperature is 150°C, and the steam sterilization time is 60 minutes. Other steps are with embodiment 1.

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Abstract

The invention discloses a processing method of roast whole lamp. The steps are as follows: peeling, cleaning and cutting a slaughtered lamb; pasting the whole lamb; roasting the whole lamb by wood charcoal; reducing the temperature of the roasted whole lamb naturally, sterilizing the roasted whole lamb by ultraviolet; slicing the sterilized whole lamb into pieces; scattering seasonings on the sliced pieces; vacuum packaging the sliced pieces scattered with the seasonings; sterilizing the packaged sliced pieces under high temperature and high pressure; and sampling and detecting the sliced pieces, and packaging after the sliced pieces are qualified. In the method, not only quality guarantee period of a finished roast whole lamp is kept constant, but also the use of harmful preservatives such as nitrite and the like are avoided, the characteristics of fresh and mutton smell-free mutton can be kept, simultaneously, the traditional pickling link is saved, the processing time is shortened greatly, the processing cost of the product is lowered, the freshness of the product is improved, and the mass production is promoted greatly.

Description

technical field [0001] The invention relates to a processing method of whole lamb, in particular to a processing method of roasted whole lamb. Background technique [0002] With the improvement of people's living standards, people pay more and more attention to environmental protection and health of food. Due to the special structure of meat, it is a common method in the industry to add nitrite for antisepsis and color development during processing. According to According to market research, more than 90% of vacuum-packed meat products use nitrite as a preservative, but nitrite is carcinogenic to the human body. Therefore, the use of nitrite has become a technical bottleneck that is difficult to break through in the meat processing industry. Roasted whole mutton is tender in quality, high in nutritional value, rich in protein and vitamins, easy to be digested and absorbed by the human body, and deeply loved by consumers. The roasted whole lamb also uses nitrite as a preserv...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/311A23L1/01A23L13/10A23L5/10
Inventor 周虹
Owner 周虹
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