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Manufacturing method of roast mutton chops

A production method and technology for roasting lamb, applied in the field of food processing, can solve the problems of dry taste, thick fibrous tissue and loss of meat quality of lamb chops, and achieve the effects of improving color, flavor and efficiency.

Inactive Publication Date: 2017-06-20
ANHUI BAIYI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste and quality of lamb chops are affected by raw meat and roasting methods. The quality of raw meat largely determines the quality of lamb chops after roasting. However, the existing lamb chops are mostly frozen and transported, and the meat quality is lost. The original quality leads to the problem that the grilled lamb chops have a dry taste, thicker fibrous tissue, and an older taste

Method used

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Examples

Experimental program
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preparation example Construction

[0031] The preparation method of the mixed powder extract described in step (3) is to mix anise, star anise, black pepper, pepper, pepper, clove, cinnamon, tangerine peel, nutmeg, Polygonatum odoratum, Gansong, hair peach, Atractylodes macrocephala, Wujia The skin is mixed with water 8-9 times its total mass, heated and boiled for 1 hour, filtered, and finally the filtrate is concentrated to half of the original volume.

[0032] The frequency applied during the ultrasonic treatment described in step (4) is 44~47kHz.

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Abstract

The invention discloses a manufacturing method of roast mutton chops, and belongs to the technical field of food processing. The method specifically comprises the following steps: (1) unfreezing treatment; (2) slicing treatment; (3) soaking solution preparation; (4) soaking treatment; and (5) roasting mutton chops. By use of the manufacturing method disclosed by the invention, the appearances such as the color and the tenderness of the mutton chops before roasting can be effectively improved, a problem that the roasted product of the frozen mutton chops in the existing method is poor in quality is effectively improved, the entire treatment time is short, the efficiency is well promoted, the finally roasted mutton chops is unique in flavor, tender in taste, and high in appearance; and the manufacturing method is suitable for industrial batch production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing grilled lamb chops. Background technique [0002] The ribs of lamb chops are the meat connected to the ribs, covered with a film, combining fat and thin, and soft in texture. It is suitable for grilling, roasting, stewing and stuffing. The taste and quality of lamb chops are affected by raw meat and roasting methods. The quality of raw meat largely determines the quality of lamb chops after roasting. However, the existing lamb chops are mostly frozen and transported, and the meat quality is lost. The original quality leads to the problem that the taste of the grilled lamb chops is dry, the fibrous tissue is thicker, and the taste is older. Contents of the invention [0003] The invention aims to provide a method for preparing grilled lamb chops. [0004] The present invention is realized through the following technical solutions: ...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/70
Inventor 黄国顺
Owner ANHUI BAIYI FOOD
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