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Processing method of dried mutton

A processing method and technology of jerky, which is applied in the field of jerky processing, can solve problems such as poor deodorization process and long processing cycle, and achieve the effects of shortening cooking time, good product quality, and reducing labor intensity

Inactive Publication Date: 2017-05-17
陈海霞
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AI Technical Summary

Problems solved by technology

[0004] In view of this, the purpose of the present invention is to provide a method for processing dried mutton, which solves the problems of poor deodorization process and long processing period in the traditional processing technology of dried mutton

Method used

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Embodiment

[0024] Embodiment A kind of dried mutton processing method.

[0025] A method for processing dried mutton, characterized in that it mainly includes the following steps,

[0026] Step 1, select the raw meat: use fresh mutton as the raw meat, remove the fat and tendons of the raw meat, wash it in clean water, drain it, and cut it into 0.5 kg chunks;

[0027] Step 2, demutton and tenderization of mutton: put the cut mutton pieces into the demutton liquid for enzymatic decompression and tenderization, and stir several times during the process of enzymatic decompression and tenderization;

[0028] Step 3, pre-cooking: wash the tenderized mutton pieces and put them in a sandwich pot, boil them with water, skim off the foam on the broth, cook for 10-15 minutes, remove them, and cut them into pieces after cooling. Diced meat into 1.5cm x 1.5cm cubes;

[0029] Step 4, re-cooking: take part of the mutton soup in step 3, add seasonings and boil for 10 minutes, add the diced meat and co...

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PUM

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Abstract

The invention discloses a processing method of dried mutton, comprising the main technical process: selection of raw mutton, enzymolysis deodorization and tenderization, pre-cooking, cooking, high-pressure cooking, baking, cooling and vacuum packing. Through deodorization and tenderization by the enzyme engineering technology combined with the high-pressure cooking process, the prepared dried mutton has an ideal curing degree and tenderness, the labor intensity of workers is reduced, the technical process is shortened, energy sources are saved, and the product is better in quality, free of smell of mutton, crisp and soft in mouthfeel, natural in color and easy for popularization.

Description

technical field [0001] The invention relates to the technical field of dried mutton processing, in particular to a processing method for dried mutton. Background technique [0002] Mutton is one of high-quality livestock meat with high protein, low fat and low cholesterol, and is known as "little ginseng". It is rich in 12.3% of high-quality protein, half of the fat content of pork, and also contains mineral phosphorus, iron, vitamin B, vitamin A and other nutrients. Mutton is sweet and warm in nature, rich in nutrition, tender and easy to digest. It is a special meat food integrating nutrition, health care and anti-cancer. It has always been regarded as one of the important foods for tonic in winter. "Compendium of Materia Medica" contains its function "mutton can warm the middle and nourish the deficiency, nourish the middle and nourish the qi, appetize and strengthen the body, cure fatigue and aversion to cold, five labors and seven injuries. Compared with other livestoc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L5/20
Inventor 侯大军陈海霞
Owner 陈海霞
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