Mutton jerky and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to mutton jerky and a preparation method thereof. The preparation method comprises the following steps: mutton and a mutton-smelling modifier are mixed according to a certain compounding ratio, so that the mutton-smelling is modified by the mutton-smelling modifier in the making process of the mutton jerky, the mutton-smelling of the mutton is removed or weakened to a larger degree, the flavor and the taste of the mutton are improved, and the quality of the mutton jerky is improved; then the mutton is limited to gigot meat, so that the quality of the meat from which the mutton jerky is made is ensured, and because the gigot meat is muscles capable of moving for a long time and higher in quality, the quality of mutton jerky products is improved; twelve kinds of raw materials of star aniseed, licorice roots, fennel, Chinese prickly ash, galanga, spice leaves, nard, red peppers, Chinese cinnamon, cardamom, fructus tsaoko, villous amomum fruits and the like and other raw materials are added to the gigot meat, so that the mutton-smelling modifier can improve the health-care effect during modifying and treating the gigot meat, appetite of a human body is improved, and the digestion is facilitated.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a dried mutton and a preparation method thereof. Background technique [0002] Mutton is the second largest carnivorous food in China. It has the functions of tonifying deficiency and fatigue, dispelling cold, warming qi and blood, nourishing kidney qi, tonifying stagnation, appetizing and strengthening, benefiting puerpera, clearing breast and treating belt, helping yuan yang, and benefiting essence blood effect. And, its protein content is high, and fat content is low, and delicious taste is deeply loved by people. [0003] With the continuous development of the breeding industry, the sheep output rate in the sheep breeding process is gradually increasing. Therefore, people's demand for deep-processed mutton products is also increasing, mainly in the field of convenience food and leisure food production. Most of them are snack foods like dried mutton. Moreover, with ...

AI Technical Summary

Problems solved by technology

[0005] It can be seen that in the prior art literature, for the production process of mutton jerky, the main focus is to study and discuss the fragrance, delicacy, nutrition and flavor of mutton jerky, so as to improve the health care value of mutton jerky and promote consumption. However, due to the unique smell of mutton in mutton, and this smell is unacceptable to many eaters, the popularity of mutton jerky among eaters is weak, which hinders the development of mutton jerky. The development of the product; and, in recent years, researchers have conducted research and concluded that the main component of the smell of mutton is 4-ethyl octanoic acid, and 4-ethyl octanoic acid is exposed to the air by 4-ethyl octanoic acid in goats. Formed, at the same time, the smell of 4-ethyloctanoic acid can make people vomit, affect people's mood, and remain in mutton food, which will reduce people's favor for mutton food; and after eating mutton food containing this substance, It will cause great damage to the human body; and, in the process of making mutton food, according to the mechanism of fat formation, due to the presence of a large amount of acid, it will also affect the fat content of mutton food, and then affect the content of other nutrients, and then Reduce the quality and nutritional richness of mutton food, and affect the flavor and taste of mutton jerky