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Preparation method of safe and healthy stewed mutton with good mouthfeel and taste

A production method, the technology of braised mutton, is applied in the directions of heating and preserving meat/fish, food ingredients as color, and using chemicals to preserve meat/fish, etc. It can solve the problems of unhygienic sales environment, adverse health effects, and unsound cold chain, etc. , to achieve the effect of easy industrial operation, excellent taste and taste, convenient consumption and transportation

Inactive Publication Date: 2016-12-21
FENGYANG COUNTY ZHONGDU FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, mutton has an unpleasant smell of mutton, and it is perishable if left for a long time. In addition, due to the unsound cold chain in my country and the unhygienic sales environment, cooked mutton is often polluted before it is sold. , causing adverse effects on human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for producing safe and healthy stewed mutton with good taste and taste, comprising the following steps:

[0024] S1. Wash the fresh mutton, freeze it at -15°C for 10 minutes, cut it into 1.5cm after thawing 3 block, sent to clear water to soak for 20min, fished out, drained to obtain the first prefabricated material;

[0025] S2. Weigh 2 parts of lemon, 1 part of cinnamon, 0.6 part of fruit, 1 part of cumin, 0.8 part of Angelica dahurica, 1 part of ginger, and 1.5 parts of fragrant leaves by weight, mix them with gauze, add 60 parts of water, mix and boil After simmering for 20 minutes, add 4 parts of brown sugar, 5 parts of soy sauce, 1 part of table salt, 7 parts of rice wine, 2 parts of chicken essence, 2 parts of dried chili, 0.02 part of vanillin, 0.3 part of monascus red pigment, and 0.2 part of sodium nitrite for steaming After 16 minutes, cool down to 40°C, add 60 parts of the first prefabricated material and keep it warm for 3 hours, remove and drain ...

Embodiment 2

[0029] A method for producing safe and healthy stewed mutton with good taste and taste, comprising the following steps:

[0030] S1. Clean fresh mutton, freeze at -5°C for 18 minutes, cut into 0.5cm volume after thawing 3 block, sent into clear water to soak for 60min, pulled out, drained to obtain the first prefabricated material;

[0031] S2. Weigh 1 part of lemon, 2 parts of cinnamon, 0.2 part of fruit, 2 parts of cumin, 0.2 part of Angelica dahurica, 1.8 part of ginger, and 0.5 part of fragrant leaves, mix them with gauze, add 100 parts of water, mix and boil After simmering for 10 minutes, add 8 parts of brown sugar, 4 parts of soy sauce, 3 parts of salt, 3 parts of rice wine, 4 parts of chicken essence, 1 part of dried chili, 0.08 part of vanillin, 0.01 part of monascus red pigment, and 0.4 part of sodium nitrite for steaming 8min, cool down to 48°C, add 30 parts of the first prefabricated material and keep it warm for 7h, remove and drain to obtain the second prefabric...

Embodiment 3

[0035]A method for producing safe and healthy stewed mutton with good taste and taste, comprising the following steps:

[0036] S1. Wash the fresh mutton, freeze it at -12°C for 12 minutes, cut it into 1cm after thawing 3 block, sent into clear water to soak for 40min, pulled out, drained to obtain the first prefabricated material;

[0037] S2. Weigh 1.6 parts of lemons, 1.5 parts of cinnamon, 0.5 parts of fruit, 1.4 parts of cumin, 0.5 parts of Angelica dahurica, 1.2 parts of ginger, and 1 part of fragrant leaves by weight, mix them with gauze, add 70 parts of water, mix and boil After simmering for 15 minutes, add 5 parts of brown sugar, 4.6 parts of soy sauce, 1.5 parts of table salt, 6 parts of rice wine, 2.5 parts of chicken essence, 1.6 parts of dried chili, 0.03 parts of vanillin, 0.2 parts of red yeast rice, and 0.22 parts of sodium nitrite for steaming After 12 minutes, cool down to 42°C, add 42 parts of the first prefabricated material and keep it warm for 5 hours, ...

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PUM

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Abstract

The invention discloses a preparation method of safe and healthy stewed mutton with good mouthfeel and taste, wherein the preparation method comprises the following steps: washing fresh mutton cleanly, freezing, thawing and then cutting into blocks, sending the mutton blocks into clear water, soaking, fishing out, and draining, to obtain a first prefabricated material; mixing lemon, cassia bark, nutmeg, cumin, radix angelicae, raw ginger and bay leaf, then wrapping the mixture with gauze, adding clear water, mixing and boiling, then cooking for 10-20 min with slow fire, adding brown sugar, soy sauce, table salt, yellow wine, chicken essence, dried chilli pepper, vanillin, a monascus red pigment and sodium nitrite, cooking, cooling, adding the first prefabricated material, carrying out heat preservation, fishing out, and draining, to obtain a second prefabricated material; sending the second prefabricated material into a baking room, baking, adding brown sugar, soy sauce, table salt, yellow wine, chicken essence, raw ginger, coriander, ethyl maltol, a monascus red pigment and water, cooking, fishing out, and draining, to obtain a third prefabricated material; and freezing to -1 to -5 DEG C, adding gelatin and water, mixing evenly, carrying out intestinal membrane vacuum filling, packaging, sterilizing at high temperature, and thus obtaining the safe and healthy stewed mutton with good mouthfeel and taste.

Description

technical field [0001] The invention relates to the technical field of stewed mutton with sauce, in particular to a method for making safe and healthy stewed mutton with good taste and taste. Background technique [0002] Mutton, warm in nature, it can not only protect the body from wind and cold, but also nourish the body. All deficiencies such as double deficiency, post-illness or postpartum physical deficiency have therapeutic and tonic effects, and are most suitable for consumption in winter, so they are called winter supplements and are very popular among people. However, mutton has an unpleasant smell of mutton, and it is perishable if left for a long time. In addition, due to the unsound cold chain in my country and the unhygienic sales environment, cooked mutton is often polluted before it is sold. , causing adverse effects on human health. Contents of the invention [0003] The invention proposes a safe and healthy stewed mutton production method with good taste ...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/70A23B4/06A23B4/005A23B4/20
CPCA23B4/06A23B4/005A23B4/20A23V2002/00A23V2200/04A23V2250/1614A23V2250/5432A23V2300/20A23V2300/24
Inventor 曹继科
Owner FENGYANG COUNTY ZHONGDU FOOD CO LTD
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