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Mutton acid-removing technology

A technology of mutton and craftsmanship, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of increased probability of bacterial reproduction, difficulty in breaking through, and increased evaporation of mutton water, so as to achieve fresh and tender taste, outstanding nutritional content, and easy Boiled and chewed effects

Active Publication Date: 2011-09-14
宁夏盐池县鑫海食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But along with the improvement of people's living standards, the quality requirements of food are also getting higher and higher. In order to further improve the color and luster, mouthfeel and nutritional value of mutton, the present invention adopts a three-day deacidification process, and the three-day deacidification process has Several key points are not easy to break through. First, because the extension of time will increase the water evaporation of mutton, which will affect the taste of the product; second, because the extension of time will increase the probability of bacterial reproduction, product safety and Hygiene is threatened; thirdly, after slaughtering, mutton is still undergoing relatively complex biochemical changes, and the flavor and color will become more uncertain after a prolonged period of time

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0007] Example 1: A mutton deacidification process. The mutton is put into the deacidification storage. The temperature of the deacidification storage is controlled at 0°C, the wind speed is controlled at 0.25m / s, the humidity is controlled at 85%, and the deacidification takes 72 hours.

[0008] The mutton put into the deacidification store is naturally wrapped and shaped to form a natural block. After deacidification, the product is cut into 3mm thick slices and eaten.

Embodiment 2

[0009] Example 2: A mutton deacidification process. The mutton is put into the deacidification storage. The temperature of the deacidification storage is controlled at 4° C., the wind speed is controlled at 0.5 m / s, the humidity is controlled at 90%, and the deacidification is performed for 72 hours.

[0010] The mutton put into the deacidification store is naturally wrapped and shaped to form a natural block. After deacidification, the product is cut into 3mm thick slices and eaten.

Embodiment 3

[0011] Example 3: A mutton deacidification process. The mutton is put into the deacidification storage. The temperature of the deacidification storage is controlled at 2° C., the wind speed is controlled at 0.4 m / s, the humidity is controlled at 87%, and the deacidification is performed for 72 hours.

[0012] The mutton put into the deacidification store is naturally wrapped and shaped to form a natural block. After deacidification, the product is cut into 3mm thick slices and eaten.

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PUM

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Abstract

The invention discloses a mutton acid-removing technology. In the mutton acid-removing technology, mutton is placed in an acid-removing bank; and the temperature, the wind speed, the humidity and the acid-removing time of the acid-removing bank are controlled. The advantages are as follows: after treatment by the acid-removing technology, the mutton shows attractive rose red in color, is fresh and tender and juicy in mouthfeel and has rich nutrient components.

Description

technical field [0001] The invention relates to an acid-discharging process, in particular to a mutton acid-discharging process. Background technique [0002] In order to ensure the quality and taste of mutton, it is necessary to carry out acid discharge treatment, and the ordinary mutton acid discharge time is 24 hours. The lamb meat after cooling and deacidification is soft and elastic, easy to rot, delicate and delicious, and the deacidified meat has the advantages of less juice loss and high nutritional value. But along with the improvement of people's living standards, the quality requirements of food are also getting higher and higher. In order to further improve the color and luster, mouthfeel and nutritional value of mutton, the present invention adopts a three-day deacidification process, and the three-day deacidification process has Several key points are not easy to break through. First, because the extension of time will increase the water evaporation of mutton,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L13/10
Inventor 杨华刚陈晓堂
Owner 宁夏盐池县鑫海食品有限公司
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