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Steeping solution for removing smell of mutton

A technology of soaking liquid and mutton, which is applied in the field of soaking liquid for removing mutton, which can solve the problems of ignoring the nutritional value of mutton, and achieve the effect of fine taste, tender and crispy meat

Inactive Publication Date: 2017-01-04
方莉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although processed mutton products came out early, in the traditional production process, most of them use chemically synthesized additives to remove the fishy smell and prolong the shelf life, and often ignore the nutritional value of mutton itself.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A mutton soaking liquid for removing mutton, made from raw materials with the following weight (kg):

[0014] Rice vinegar 20, sesame oil 2.5, white sugar 1, edible salt 2, natural mixed spices 0.2, moringa enzymatic solution 5, soy sauce 4, egg white 2, blending oil to taste.

[0015] The said Moringa enzymolysis solution is prepared by the following method: Moringa leaves are crushed and sieved through an 80-mesh sieve to obtain Moringa leaf powder, add water 3 times the weight of Moringa leaf powder, stir evenly, heat to 85°C and maintain After 10 minutes, the temperature was lowered to 30°C, and 0.1% protease by weight of Moringa oleifera leaf powder was added, stirred at 100 rpm for 3 hours, and filtered to remove solid components to obtain Moringa oleifera enzymatic hydrolyzate, which was refrigerated for later use.

[0016] The natural mixed spices are prepared by powdering Chinese prickly ash, cinnamon bark, fennel and dried ginger according to the ratio of 1:2:...

Embodiment 2

[0018] A mutton soaking liquid for removing mutton, made from raw materials with the following weight (kg):

[0019] 21 rice vinegar, 3 sesame oil, 1.3 white sugar, 3 edible salt, 0.4 natural mixed spices, 10 parts of Moringa enzymolysis solution, 6 soy sauce, 4 egg whites, and an appropriate amount of blended oil.

[0020] The said Moringa enzymolysis solution is prepared by the following method: Moringa leaves are crushed and sieved with 80 mesh to obtain Moringa leaf powder, add 10 times the weight of water of Moringa leaf powder, stir evenly, heat to 85°C and maintain 10 minutes, then lower the temperature to 50°C, add 0.1% protease by weight of Moringa leaf powder, stir and enzymolyze at 300rpm for 0.5h, filter and remove solid components to obtain Moringa enzymatic hydrolyzate, and refrigerate for later use.

[0021] The mixed spices are prepared by powdering Chinese prickly ash, cinnamon, fennel, and dried ginger according to the ratio of 1:2:1:2, and then uniformly mix...

Embodiment 3

[0028] A mutton soaking liquid for removing mutton, made from raw materials with the following weight (kg):

[0029] 22 rice vinegar, 3 sesame oil, 1.8 white sugar, 3.5 edible salt, 0.5 natural mixed spices, 8 parts Moringa enzymolysis solution, 7 soy sauce, 4 egg whites, and appropriate amount of blended oil.

[0030] The said Moringa enzymolysis liquid is prepared by the following method: Moringa leaves are crushed and sieved with 80 meshes to obtain Moringa leaf powder, add water with 8 times the weight of Moringa leaf powder, stir evenly, heat to 85°C and maintain After 10 minutes, the temperature was lowered to 40°C, and 0.1% protease by weight of Moringa leaf powder was added, stirred at 200 rpm for 2 hours, and the solid components were removed by filtration to obtain a Moringa enzymatic hydrolyzate, which was then refrigerated for later use.

[0031] The mixed spices are prepared by powdering Chinese prickly ash, cinnamon bark, fennel, and dried ginger according to the...

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PUM

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Abstract

The invention discloses a steeping solution for removing the smell of mutton. The steeping solution is prepared from rice vinegar, sesame oil, white granulated sugar, edible salt, natural mixed spice, moringa oleifera enzymatic hydrolysate, soy sauce, egg white and blend oil. According to the steeping solution, the moringa oleifera enzymatic hydrolysate is creatively added, the smell of mutton can be completely eliminated as long as mutton is steeped for 10-20 min at the room temperature, and mutton processed products can meet the edible demands of more consumers. Mutton steeped with the steeping solution is fresh, tender, crisp and loose in texture, and finer and smoother in taste, has the various effects of easing middle-Jiao and tonifying Qi, nourishing the spleen and the stomach, tonifying deficiency and prompting sthenia, strengthening the bones and muscles and the like, and also has the special effects of preventing high blood pressure, preventing diabetes and the like.

Description

technical field [0001] The invention relates to a soaking liquid for removing mutton and belongs to the technical field of food processing. Background technique [0002] There are many people who love to eat mutton, but there are also many people who are rejected because of its special fishy smell. Although processed mutton products came out early, in the traditional production process, most of them use chemically synthesized additives to remove fishy smell and prolong the shelf life, and often ignore the nutritional value of mutton itself. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies in the prior art, and provide a kind of soaking liquid for mutton to remove mutton, which is characterized in that, in parts by weight, the smoked dried mutton comprises the following raw materials: [0004] 20~22 parts of rice vinegar, 2~4 parts of sesame oil, 1~2 parts of white sugar, 2~4 parts of edible salt, 0.2~0.5 parts of natu...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L13/40
CPCA23V2002/00A23V2200/30A23V2250/18A23V2250/15A23V2250/204A23V2200/328
Inventor 方莉
Owner 方莉