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A kind of mutton jerky and preparation method thereof

A technology of mutton jerky and mutton, which is applied in the field of food processing, can solve the problems that the characteristics of mutton cannot be fully utilized, the production process of mutton jerky is single, and the flavor of mutton jerky needs to be improved. Fragrance effect

Inactive Publication Date: 2016-01-20
SICHUAN JIANYANG DAGEDA ANIMAL HUSBANDRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are the following problems about making mutton jerky from mutton: 1. The smell of mutton deters some consumers; 2. The production process of mutton jerky is relatively simple, and the taste of the jerky produced is not outstanding
For example, Chinese patent application CN1055468A discloses a method of soaking mutton in specific condiments and roasting to prepare mutton jerky; Chinese patent application CN102084995 discloses a method of drying mutton to prepare mutton jerky; A method for preparing mutton jerky by soaking mutton in a specific soaking solution, drying and mixing with specific ingredients; Chinese patent application CN102475286A discloses a method of cooking mutton in salt and soy sauce, adding five-spice powder and monosodium glutamate and stirring A method of drying and preparing mutton jerky; Chinese patent application CN103099225A discloses a method of boiling mutton in water and adding specific seasonings to cook and bake; Chinese patent application CN103082303A discloses a method of cooking mutton in water A method for preparing mutton jerky by soaking and drying; the methods for preparing mutton jerky disclosed above all have a single method, which cannot give full play to the characteristics of mutton, and the flavor of the prepared mutton jerky still needs to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The present embodiment provides a kind of preparation method of novel mutton jerky, and the steps are as follows:

[0024] (1) Preparation of mutton-removing liquid: according to the weight ratio of water: green tea: rice = 100:1:1, boil the water, put the green tea and gauze-wrapped rice into the boiled water, and let it cool naturally to room temperature. Detoxification liquid;

[0025] (2) Mutton removal: select qualified mutton, trim it into shape, soak the mutton in the removal liquid according to the weight ratio of mutton: removal liquid = 1:1, soak twice for 1 hour each time, and stir from time to time;

[0026] (3) Cooking of demutton sheep oil: according to the weight ratio of sheep fat oil: demutated liquid = 1:1, put the sheep fat oil into the demutated liquid and soak for 1 hour, stir from time to time, and then put the demutated sheep fat Drain the oil, cut into pieces, heat the frying pan to 120-130°C, add sheep fat and boil it;

[0027] (4) Preparation...

Embodiment 2

[0032] The present embodiment provides a kind of preparation method of novel mutton jerky, and the steps are as follows:

[0033] (1) Preparation of detoxification liquid: according to the weight ratio of water: green tea: rice = 100:1.5:1, boil the water, put the green tea and gauze-wrapped rice into the boiled water, and let it cool naturally to room temperature. Detoxification liquid;

[0034] (2) Mutton de-mutton: select qualified mutton, trim and shape, soak the mutton in the de-mutton liquid for 1 hour according to the weight ratio of mutton: de-mutton liquid = 1:1, and stir from time to time;

[0035] (3) Cooking of demutton sheep oil: According to the weight ratio of sheep fat oil: demutton liquid = 1:1.5, put the sheep fat oil into the demutton liquid and soak for 1 hour, stir from time to time, and then put the demutated sheep fat Drain the oil, cut into pieces, heat the frying pan to 140-150°C, add sheep fat and boil it;

[0036] (4) Preparation of marinating ingr...

Embodiment 3

[0040] Embodiment 3 effect evaluation

[0041]A randomized double-blind test was used to evaluate the possibility of consumer acceptance of the dried mutton of Example 1-2. To avoid bias and minimize the possibility of consumers breaking the blind during the evaluation process, the specifications and packaging of the jerky of the control group (inner Mongolia air-dried mutton commercially available in a certain company) and the specifications and packaging of the present invention were adopted to be unified, and the blind test was compared. And the taste and aroma of the samples. Since there is no exact standard for evaluating the effect of jerky in China, the applicant sets a manual scoring method. That is, take a part of the invented mutton jerky as a sample, and another part of the control mutton jerky is subpackaged, let consumers taste it by random method, evaluate its taste and fragrance respectively, and score on the form. Compared with the control, the item that is c...

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PUM

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Abstract

The invention discloses a preparation method for novel mutton jerky. The preparation method comprises the following steps: mutton dodur removal of mutton, pickling of the mutton and drying of the pickled mutton. According to the preparation method for the mutton jerky, the mutton dodur removal technology is simple and convenient, high in operability and low in cost; the effects are obvious and cannot be affected by the simplification of the steps. The method for pickling and drying the mutton to prepare the mutton jerky is innovatively used, so that the pickled mutton is chewy and has special fragrance; after being fried by frying seasoning with a specific ratio, the mutton has unique faint scent flavor and leaves a rich aftertaste; the mutton subjected to mutton dodur removal is fried in lard oil, so that the mutton jerky has outstanding fragrance; the frying seasoning and the pickled mutton are fried together, so that an undesirable effect can be achieved. The mutton jerky disclosed by the invention tastes delicious, is greatly chewy, has unique frying fragrance and leaves the rich aftertaste.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a novel dried mutton and a preparation method thereof. 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 . Mutton is often eaten as mutton soup, but seldom used as mutton jerky. At present, there are the following problems about making mutton jerky from mutton: 1. The smell of mutton deters some consumers; [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 mutton in a precooking liquid containing radish, mung beans, gr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/10A23L13/40
CPCA23L13/10A23L13/428A23L27/00
Inventor 龚华斌
Owner SICHUAN JIANYANG DAGEDA ANIMAL HUSBANDRY
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