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
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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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