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Muttony smell removing method for mutton

A technology for removing mutton and mutton, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, food ingredients containing natural extracts, etc. It can solve the problem of poor meat aroma and juiciness, and the preparation process of compound starter cumbersome and other problems, to achieve the effect of rapid removal of odor, simple and efficient treatment method, and high safety factor

Inactive Publication Date: 2017-04-26
ANHUI TIANFENG LIVESTOCK BREEDING TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because mutton has a fishy smell, many people are discouraged
[0003] Chinese patent (CN201110352841.5) provides a method for removing mutton. This method uses Lactobacillus plantarum, Lactobacillus fermentum and Streptococcus lactis to prepare a starter after expanding culture, and then sprays it on the surface of mutton. This method can remove most of the The smell of mutton, but the preparation process of the compound starter is cumbersome, and the mutton after fermentation with the starter, the meat aroma and juiciness become worse

Method used

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  • Muttony smell removing method for mutton
  • Muttony smell removing method for mutton
  • Muttony smell removing method for mutton

Examples

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Embodiment 1

[0020] A method for removing the smell of mutton, comprising the following steps:

[0021] (1) Soak the mutton in a mixture of beer, rice wine and water with a volume ratio of 1:4:10 for 10 minutes (the mixture should not cover the mutton), and quickly absorb the surface moisture after taking out the mutton;

[0022] (2) Spray the treatment agent composed of almonds, birch charcoal, sodium alginate and bamboo leaf water evenly on the surface of the mutton, and leave it at room temperature for 8-10 hours;

[0023] The mass ratio of almonds, birch charcoal, sodium alginate and bamboo leaf water in the treatment agent is 2:0.3:0.1:20.

[0024] The preparation method of the treatment agent is as follows: firstly, add distilled water to the bamboo leaves according to the ratio of solid to liquid 1g: 100mL, boil for 40 minutes to obtain bamboo leaf water, and let it cool; mix the almonds, bamboo leaf water and sodium alginate evenly, and beat to obtain a slurry ; The birch charcoal...

Embodiment 2

[0026] A method for removing the smell of mutton, comprising the following steps:

[0027] (1) Soak the mutton in a mixture of beer, rice wine and water with a volume ratio of 1:4:10 for 15 minutes (the mixture should not cover the mutton), and quickly absorb the surface moisture after taking out the mutton;

[0028] (2) Spray the treatment agent composed of almonds, birch charcoal, sodium alginate and bamboo leaf water evenly on the surface of the mutton, and leave it at room temperature for 8-10 hours;

[0029] The mass ratio of almonds, birch charcoal, sodium alginate and bamboo leaf water in the treatment agent is 2: 0.4:0.1:20.

[0030] The preparation method of treatment agent is with embodiment 1.

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Abstract

The invention belongs to the technical field of food processing, and in particular relates to a muttony smell removing method for mutton. The method comprises the following steps: firstly, putting mutton into mixed liquid of beer, rice wine and water, taking out the mutton, and rapidly sucking off water on the surface of the mutton; uniformly spraying a treatment agent consisting of almond kernels, charcoal carbon, sodium alginate and bamboo leaf water to the surface of the mutton, and placing for 8-10 hours at room temperature. The method provided by the invention is simple and efficient, the muttony smell of the mutton can be rapidly removed, the taste of the mutton is not changed in the treatment process, the mutton can be fresh, tender and juicy, the amount of contaminating microorganisms can be reduced, and a high safety coefficient can be achieved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a mutton demutton method. Background technique [0002] Mutton is the meat of goats or sheep, a bovine animal. It has the effects of warming the middle and kidneys and nourishing qi and blood. Because of its rich nutrition, mutton contains water, protein, fat, sugar, ash and a lot of trace elements, so it has become the first choice for many people to nourish in autumn and winter. However, because mutton has a fishy smell, many people are discouraged. [0003] Chinese patent (CN201110352841.5) provides a method for removing mutton. This method uses Lactobacillus plantarum, Lactobacillus fermentum and Streptococcus lactis to prepare a starter after expanding culture, and then sprays it on the surface of mutton. This method can remove most of the The smell of mutton, but the preparation process of the compound starter is cumbersome, and the mutton after fermen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20
CPCA23V2002/00A23V2200/16A23V2200/14A23V2250/21A23V2250/082
Inventor 田卫东
Owner ANHUI TIANFENG LIVESTOCK BREEDING TECH
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