Method for marinating sauced mutton

A technology of sauced mutton and its preparation method, which is applied in the field of sauced mutton, can solve the problems of poor appearance and flavor of products, uneven distribution of seasonings, long salting time, etc., and achieves beautiful color and luster, good uniformity of seasoning dispersion, and salting short time effect

Inactive Publication Date: 2016-08-17
FENGYANG COUNTY ZHONGDU FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Mutton is a traditional well-known gourmet food in my country. There are many manufacturing methods of cooked mutton in the prior art, such as roasting, boiling in salt water, pickling, stewing, etc., but for a long time, the salting time of cooked mutton supplied on the market Long, complex process, uneven distribution of flavoring, poor product appearance and flavor, short shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for marinating mutton in sauce, comprising the steps of:

[0022] S1. Take 60 parts of frozen mutton by weight, after natural thawing, add 250 parts of water and 10 parts of refined salt, mix for 15 minutes, and impregnate under high pressure for 40 minutes, wherein the impregnation pressure is 15 MPa, remove and drain to obtain the first impregnating material;

[0023] S2. Take 40 parts of broad beans by weight and put them into 160 parts of water for soaking for 30 minutes. The soaking temperature is 45°C. 1 part of Aspergillus oryzae and 0.008 part of Aspergillus niger were kept warm for 2 days. After adding 2.5 parts of refined salt and mixed evenly, the temperature was raised to 32°C and kept for 40 minutes, and the temperature was further raised to 37°C and kept for 30 minutes. , remove and drain to obtain the second dipping material;

[0024] S3. Mix 60 parts of the second dipping material, 5 parts of refined salt, 15 parts of rum, 10 parts of maltose, ...

Embodiment 2

[0026] A method for marinating mutton in sauce, comprising the steps of:

[0027] S1. Take 120 parts of frozen mutton by weight, after natural thawing, add 150 parts of water and 30 parts of refined salt, mix for 5 minutes, and impregnate under high pressure for 80 minutes, wherein the impregnation pressure is 5 MPa, remove and drain to obtain the first impregnating material;

[0028] S2. Take 80 parts of broad beans by weight and put them into 120 parts of water for soaking for 60 minutes. The soaking temperature is 35°C. 1 part of Aspergillus oryzae and 0.004 part of Aspergillus niger were kept warm for 5 days. After adding 1.5 parts of refined salt and mixed evenly, the temperature was raised to 35°C and kept for 20 minutes, and the temperature was continued to be raised to 40°C and kept for 10 minutes. , remove and drain to obtain the second dipping material;

[0029] S3. Mix 40 parts of the second dipping material, 15 parts of refined salt, 5 parts of rum, 20 parts of ma...

Embodiment 3

[0031] A method for marinating mutton in sauce, comprising the steps of:

[0032] S1. Take 100 parts of frozen mutton by weight, after natural thawing, add 200 parts of water and 20 parts of refined salt, mix for 12 minutes, and impregnate under high pressure for 60 minutes, wherein the impregnation pressure is 12 MPa, remove and drain to obtain the first impregnating material;

[0033] S2. Take 50 parts of broad beans by weight and put them into 150 parts of water for soaking for 50 minutes. The soaking temperature is 40°C. 1 part of Aspergillus oryzae and 0.006 part of Aspergillus niger were kept warm for 3 days, after adding 2.2 parts of refined salt and mixed evenly, the temperature was raised to 33°C and kept for 35 minutes, and the temperature was continued to be raised to 38°C and kept for 25 minutes. , remove and drain to obtain the second dipping material;

[0034]S3. Mix 58 parts of the second dipping material, 10 parts of refined salt, 12 parts of rum, 14 parts of ...

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PUM

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Abstract

The invention discloses a method for marinating sauced mutton, comprising the steps of naturally unfreezing a piece of frozen mutton, adding water and fine salt, mixing, soaking under high pressure, taking out and draining off to obtain a first soaked material; soaking broad beans into water, adding rice and wheat bran and mixing uniformly, heating and stewing, cooling to 25-30 DEG C, adding Aspergillus oryzae and Aspergillus niger, preserving the temperature for 2-5 days, adding fine salt, mixing unitformly, heating up to 32-35 DEG C and preserving the temperature for 20-40min, continuing heating to 37-40 DEG C and preserving the temperature for 10-30min, adding the first soaked material and water, mixing uniformly, taking out after 40-60min and draining off to obtain a second soaked material; mixing the second soaked material with fine salt, rum, malt sugar and water uniformly, stewing, taking out, then adding ginger, fine salt, green Chinese onion, garlic, hot pepper, zanthoxylum, syzygium aromaticum, fennel, shrimp, cinnamon, honey, citric acid and monascorubin, continuing stewing, taking out, draining off, cooling, and sterilizing, thereby obtaining the sauced mutton.

Description

technical field [0001] The invention relates to the technical field of sauced mutton, in particular to a marinating method for sauced mutton. Background technique [0002] Mutton is a traditional well-known gourmet food in my country. There are many manufacturing methods of cooked mutton in the prior art, such as roasting, boiling in salt water, pickling, stewing, etc., but for a long time, the salting time of cooked mutton supplied on the market Long, the process is complicated, and the seasoning is unevenly distributed, the appearance and flavor of the product are poor, and the shelf life is short. Contents of the invention [0003] The invention proposes a marinating method for sauced mutton, which not only has beautiful color and luster, but also has good dispersion uniformity of seasonings, and the sauce is rich in aroma, delicious in taste, good in antiseptic effect and long in shelf life. [0004] A kind of marinating method of sauced mutton proposed by the present ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/70A23L13/40
CPCA23V2002/00A23V2200/04A23V2200/16A23V2200/15A23V2200/14
Inventor 曹继科
Owner FENGYANG COUNTY ZHONGDU FOOD CO LTD
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