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Preparation method of Muslim low-temperature mutton ham

A technology of mutton and ham, which is applied to the functions of food ingredients, the preservation of meat/fish with chemicals, and the preservation of food ingredients as antimicrobials. The effect of improving water retention

Active Publication Date: 2016-05-18
NINGXIA UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because mutton has a nasty smell of mutton, if it is not handled properly during processing, it is difficult to be accepted by people, so it is neglected by some people.

Method used

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  • Preparation method of Muslim low-temperature mutton ham
  • Preparation method of Muslim low-temperature mutton ham
  • Preparation method of Muslim low-temperature mutton ham

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A preparation method of halal low-temperature mutton ham, comprising the steps of:

[0032] (1) Pretreatment: Select clean and disease-free mutton, remove surface fat and fascia, cut into 7.5cm long and 4cm wide meat pieces, soak for 25min, wash with water, and drain to obtain raw meat;

[0033] (2) prepare pickled liquid;

[0034] The pickling solution is composed of the following raw materials in parts by weight: 0.4 parts of compound phosphate, 7 parts of soybean protein isolate, 0.25 parts of sodium ascorbate, 0.01 part of sodium nitrite, 0.07 parts of Monascus Red, 0.8 parts of monosodium glutamate, and 3 parts of table salt , 1.5 parts of glucose, 1.5 parts of white sugar, 0.25 parts of ginger powder, 2.5 parts of pepper powder, 0.15 parts of bay leaves, 0.15 parts of grass fruit, 0.15 parts of fennel, 0.15 parts of Angelica dahurica, 0.25 parts of fragrant fruit, 0.07 parts of ethyl maltol;

[0035] The preparation method of the pickling solution is as follows: ...

Embodiment 2

[0046] A preparation method of halal low-temperature mutton ham, comprising the steps of:

[0047] (1) Pretreatment: select clean and disease-free mutton, remove surface fat and fascia, cut into 5 cm long and 3 cm wide meat pieces, soak for 15 minutes, wash with water, and drain to obtain raw meat;

[0048] (2) prepare pickled liquid;

[0049] The pickling solution is composed of the following raw materials in parts by weight: 0.2 parts of compound phosphate, 5 parts of soybean protein isolate, 0.2 parts of sodium ascorbate, 0.005 parts of sodium nitrite, 0.05 parts of Monascus Red, 0.5 parts of monosodium glutamate, and 2 parts of table salt , 1 part of glucose, 2 parts of white sugar, 0.3 part of ginger powder, 3 parts of pepper powder, 0.2 part of bay leaf, 0.2 part of grass fruit, 0.2 part of fennel, 0.2 part of Angelica dahurica, 0.3 part of fragrant fruit, 0.1 part of ethyl maltol;

[0050] The preparation method of the pickling solution is as follows: add salt, monosod...

Embodiment 3

[0061] A preparation method of halal low-temperature mutton ham, comprising the steps of:

[0062] (1) Pretreatment: Select clean and disease-free mutton, remove surface fat and fascia, cut into 10cm long and 5cm wide meat pieces, soak for 30min, wash with water, and drain to obtain raw meat;

[0063] (2) prepare pickled liquid;

[0064] The pickling solution is composed of the following raw materials in parts by weight: 0.5 parts of compound phosphate, 10 parts of soybean protein isolate, 0.3 parts of sodium ascorbate, 0.015 parts of sodium nitrite, 0.1 part of Monascus Red, 1 part of monosodium glutamate, and 4 parts of table salt , 2 parts of glucose, 1 part of white sugar, 0.2 parts of ginger powder, 2 parts of pepper powder, 0.1 part of bay leaf, 0.1 part of grass fruit, 0.1 part of fennel, 0.1 part of Angelica dahurica, 0.2 part of fragrant fruit, 0.05 part of ethyl maltol;

[0065] The preparation method of the pickling solution is as follows: add salt, monosodium glut...

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Abstract

The invention discloses a preparation method of Muslim low-temperature mutton ham and belongs to the field of meat product processing. The preparation method of the Muslim low-temperature mutton ham comprises the steps that mutton is subjected to pretreatment, microwave-assisted vacuum rolling and kneading with specially-made curing liquid and ultrasonic wave composite variable pressure curing, then the mutton is filled and formed, and finally, after being sterilized in a composite mode at low temperature, the mutton is cooled to room temperature and stored at the temperature of 0 DEG C-4 DEG C. Hind quarters of sheep are used as raw materials of the prepared Muslim low-temperature mutton ham, and processed at low temperature, so that the loss of nutrient substances of mutton is reduced; moreover, original flavor of the mutton can be retained well, by means of ultrahigh pressure curing, tenderness of the mutton is improved, the color of the mutton is kept better, curing efficiency is improved, the processing period is shortened, novel products with high quality, high safety and long shelf life are produced, and a new thought is provided for deep processing in the mutton industry.

Description

technical field [0001] The invention relates to a method for preparing halal low-temperature mutton ham, which belongs to the field of meat product processing. Background technique [0002] my country is a big country in meat production and consumption. However, compared with developed countries, China's meat processing technology is still very low. In developed countries in Europe and the United States, the finished meat is mainly low-temperature meat products, which have accounted for more than 50% of the total meat production, but the research on low-temperature meat products in my country is still in its infancy. With the continuous development of my country's economic level With the continuous improvement of people's quality of life, people have put forward higher requirements for the safety and nutrition of meat products. High-temperature meat products refer to sterilization at a higher temperature (120°C). Its advantage is that it can better achieve the sterilization ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L13/70A23B4/015A23B4/18A23B4/20A23B4/24
CPCA23B4/015A23B4/18A23B4/20A23B4/24A23V2002/00A23V2200/10A23V2200/15A23V2200/24A23V2250/1614A23V2250/1618A23V2250/2132A23V2250/5488A23V2250/61A23V2300/46A23V2300/48
Inventor 刘敦华龚媛王旭魏超昆刘关瑞房想
Owner NINGXIA UNIVERSITY
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