Making method of spiced mutton

A production method and mutton technology, which are applied in the functions of food ingredients, food ingredients as odor modifiers, and food ingredients as taste modifiers, etc., can solve problems such as unsatisfactory taste and single practice, and improve antioxidant capacity and shelf life. Prolonged, nutrient-rich effects

Inactive Publication Date: 2017-06-30
ANHUI BAIYI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But existing spiced mutton method is single, and mouthfeel can not satisfy people's demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A preparation method of spiced mutton, comprising the steps of:

[0016] (1) Pretreatment: Take fresh mutton, wash it directly, soak it in a sodium bicarbonate solution with a mass concentration of 0.2% for 40 minutes, then take it out and drain it, cut it into soybean-sized pieces, the mass ratio of fat meat to lean meat 3:1, and then use;

[0017] (2) Pickling: Put the mutton into a porcelain basin, add 2.5% salt, 2.4% cola, 5.3% minced ginger, 0.12% star anise powder, 1% honey, 6% sweet potato starch, 0.5% white vinegar, and mix After mixing well, marinate at room temperature for 4-6 hours, then take out the mutton;

[0018] (3) Seasoning: Mix sugar, salt, cola, chicken essence, ginger powder, five-spice powder, and auxiliary additives with the mutton in a mass ratio of 3:2:5:0.4:3:5:7, and let stand for 15 minutes to obtain Mutton material is used; the auxiliary additive is made of the following raw materials in parts by weight: camellia seed oil 1.5, leek seed 4,...

Embodiment 2

[0024] A preparation method of spiced mutton, comprising the steps of:

[0025] (1) Pretreatment: Take fresh mutton, wash it directly, soak it in a sodium bicarbonate solution with a mass concentration of 0.2% for 40 minutes, then take it out and drain it, cut it into soybean-sized pieces, the mass ratio of fat meat to lean meat 3:1, and then use;

[0026] (2) Pickling: Put the mutton into a porcelain basin, add 2.6% salt, 2.4% cola, 5.5% minced ginger, 0.12% star anise powder, 1% honey, 5.7% sweet potato starch, 0.5% white vinegar, and mix After mixing well, marinate at room temperature for 5 hours, then take out the mutton;

[0027] (3) Seasoning: Mix sugar, salt, cola, chicken essence, ginger powder, five-spice powder, and auxiliary additives with the mutton in a mass ratio of 3:2:5:0.4:3:5:7, and let stand for 15 minutes to obtain Mutton material is used; the auxiliary additive is made of the following raw materials in parts by weight: camellia seed oil 1.5, leek seed 4....

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PUM

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Abstract

The invention discloses a making method of spiced mutton. The method comprises the following steps of: (1) pre-treatment; (2) salting; (3) seasoning; (4) filling; and (5) dehydrating and drying. The spiced mutton prepared by the method disclosed by the invention is good in color and luster, rich in nutrition, fragrant and sweet in taste, excellent in freshness, fragrance and taste and mellow in flavor.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing spiced mutton. Background technique [0002] Mutton, warm in nature. Mutton is divided into goat meat, sheep meat and wild lamb. In ancient times, mutton was called pork, pork, and pork. It can not only resist wind and cold, but also nourish the body. It is suitable for general wind-cold cough, chronic bronchitis, asthma due to deficiency cold, impotence due to kidney deficiency, cold pain in the abdomen, weakness and fear of cold, sore waist and knees, yellow and emaciated complexion, deficiency of both qi and blood, and post-illness. All deficiencies such as postpartum physical deficiency have therapeutic and tonic effects, and are most suitable for consumption in winter, so they are called winter tonics and are very popular among people. However, the existing spiced mutton method is single, and the taste cannot satisfy people's needs. Conten...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/60A23L13/40A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/16A23V2200/15A23V2250/1614A23V2250/5118A23V2250/18
Inventor 黄国顺
Owner ANHUI BAIYI FOOD
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