Ingredients for making fermented and dried mutton, and preparation process for fermented and dried mutton

A technology of mutton jerky and craftsmanship, applied in the direction of climate change adaptation, food science, etc., to achieve the effect of reducing mutton taste, strong aroma and appropriate salty taste

Inactive Publication Date: 2016-11-16
ANHUI XIANZHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the methods commonly used in China mainly include Chinese herbal medicine deodorization method, microbial deodorization method, physical and chemical deodorization method, etc. These methods have their own advantages and disadvantages, and most of them are still in the research and development stage and have not been applied in actual production.

Method used

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  • Ingredients for making fermented and dried mutton, and preparation process for fermented and dried mutton

Examples

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Effect test

Embodiment 1

[0020] A manufacturing process of fermented mutton jerky, the ingredients of which are: 3% salt, 2% soy sauce, 1.5% white sugar, 4% spice concentrate, 0.05% sodium nitrate, 0.05% monosodium glutamate, 0.2% pepper, 1% cooking wine , utilize above-mentioned batching to prepare the technology of fermented beef jerky, its concrete steps are:

[0021] (1) Pretreatment of raw materials: select fresh lamb hind legs, remove the skin, bones, fat and tendons, divide them into meat slices of about 0.2kg, wash and drain;

[0022] (2) Fermentation: After draining, put the fresh mutton into the fermentation altar, inject pickle liquid, the ratio of mutton to fermentation liquid is 1:1.5, seal the mouth of the altar with water, control the fermentation temperature at 20°C, and ferment for 10 hours;

[0023] (3) Pre-cooking: Take out the fermented meat pieces and wash them, put them into the pot, add water to completely submerge the meat pieces, and carry out pre-cooking. During the cooking p...

Embodiment 2

[0030] A manufacturing process of fermented mutton jerky, the ingredients of which are: 4% of salt, 3% of soy sauce, 3% of white sugar, 6% of spice concentrate, 0.07% of sodium nitrate, 0.071% of monosodium glutamate, 0.23% of pepper powder, and 1.5% of cooking wine , utilize above-mentioned batching to prepare the technology of fermented beef jerky, its concrete steps are:

[0031] (1) Pretreatment of raw materials: select fresh lamb hind legs, remove the skin, bones, fat and tendons, divide into meat slices of about 0.3kg, wash and drain;

[0032] (2) Fermentation: After draining, put the fresh mutton into the fermentation altar, inject pickle liquid, the ratio of mutton to fermentation liquid is 1:1.5, seal the mouth of the altar with water, control the fermentation temperature at 30°C, and ferment for 12 hours;

[0033] (3) Pre-cooking: Take out the fermented meat pieces and wash them, put them into the pot, add water to completely submerge the meat pieces, and carry out p...

Embodiment 3

[0040] A manufacturing process of fermented mutton jerky, the ingredients of which are: 5% of salt, 4% of soy sauce, 3.5% of white sugar, 8% of spice concentrate, 0.1% of sodium nitrate, 0.1% of monosodium glutamate, 0.25% of pepper powder, and 2% of cooking wine , utilize above-mentioned batching to prepare the technology of fermented beef jerky, its concrete steps are:

[0041] (1) Pretreatment of raw materials: select fresh lamb hind legs, remove the skin, bones, fat and tendons, divide into meat slices of about 0.5kg, wash and drain;

[0042] (2) Fermentation: After draining, put the fresh mutton into the fermentation altar, inject pickle liquid, the ratio of mutton to fermentation liquid is 1:1.5, seal the mouth of the altar with water, control the fermentation temperature at 40°C, and ferment for 14 hours;

[0043] (3) Pre-cooking: Take out the fermented meat pieces and wash them, put them into the pot, add water to completely submerge the meat pieces, and carry out pre-...

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Abstract

The invention provides ingredients for making fermented and dried mutton, and a preparation process for the fermented and dried mutton. The process comprises the following steps: pretreatment of raw materials; fermentation; precooking; slicing; recooking; drying and baking; and cooling and packaging. In the step of fermentation, a salting solution for pickled vegetable is used for fermentation of mutton so as to eliminate or reduce muttony smell and to improve mutton quality; the method of rinsing at first and precooking next is used for removal of the muttony smell, and the method is easy and practicable and remove a great number of muttony-smell substances in blood and fat and greatly reduces the muttony smell of mutton; and controlling of parameters of each step of the process enables the prepared dried mutton to have unique flavor, rich fragrance, agreeable saline taste and no peculiar smell.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an ingredient for making fermented mutton jerky and a preparation process. Background technique [0002] Mutton is regarded as "green game meat food" by people, and is deeply loved by consumers in China, the Middle East, Europe, America and Southeast Asia. Mutton has very rich nutrition, is a high-protein, low-fat, low-cholesterol nutritious food, and is rich in vitamins. Traditional Chinese medicine believes that mutton is warm in nature, nourishing qi and nourishing yin, warming the middle and nourishing deficiency, appetizing and invigorating the spleen, helping Yuanyang, replenishing essence and blood, and benefiting fatigue. Therefore, domestic mutton consumption has been on the rise in recent years, and mutton has become one of the meat varieties that the country vigorously advocates for development. The special smell of mutton is unacceptable to most people, and it is also...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70
CPCY02A40/90
Inventor 叶键
Owner ANHUI XIANZHIYUAN FOOD
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