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Environmentally-friendly baking method of lamb legs

A lamb leg roasting technology, which is applied in the field of meat roasting, can solve problems such as uneven heating, low roasting efficiency, and poor quality, and achieve the effects of ensuring food safety, improving heating efficiency, and maintaining nutrition

Pending Publication Date: 2017-09-08
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current green roasting methods for leg of lamb generally adopt methods such as open flame roasting, electric roasting or infrared roasting. These methods generally have low roasting efficiency, high energy consumption, poor quality, uneven heating, and processing High levels of hazardous substances

Method used

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  • Environmentally-friendly baking method of lamb legs
  • Environmentally-friendly baking method of lamb legs
  • Environmentally-friendly baking method of lamb legs

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1 traditional method grilled leg of lamb (charcoal grilled)

[0034] (1) Sampling: Collect mutton samples at the slaughterhouse, transport them back in a cold storage truck, and store them at -20°C for later use;

[0035] (2) Thawing: Thaw in a refrigerator at 4°C for 8 hours;

[0036] (3) Pickling: After thawing, add 1% edible salt to the leg of lamb, mix well, put it on a plate placed in a refrigerator at 4°C, and dry-cure for 12 hours;

[0037] (4) charcoal grilling: put the leg of lamb obtained in step 3) on a grill and roast for 60 minutes to obtain the product;

Embodiment 2

[0038] Example 2 Microwave infrared roasted leg of lamb

[0039] (1) Sampling: Collect mutton samples at the slaughterhouse, transport them back in a cold storage truck, and store them at -20°C for later use;

[0040] (2) Thawing: Thaw in a refrigerator at 4°C for 8 hours;

[0041] (3) Cooking: put the leg of lamb obtained in step 2) into boiling water and boil for 50 minutes;

[0042] (4) Microwave roasting: put the leg of lamb obtained in step 3) into an infrared oven and roast for 30 minutes to obtain the product;

[0043] The determination of heterocyclic amines was carried out on the roasted leg of lamb obtained in the above 1-2 examples, and it was found that the total amount of heterocyclic amines was as high as 619.38ng·g -1 , and the specific content detection results are shown in Table 1.

[0044] Table 1 Heterocyclic amine content of lamb leg roasted on open fire and microwave infrared roasted

[0045]

Embodiment 3

[0046] Example 3 Lamb leg roasted with superheated steam combined with infrared light (superheated steam roasting temperature 200°C)

[0047] (1) Sampling: Collect mutton samples at the slaughterhouse, transport them back in a cold storage truck, and store them at -20°C for later use;

[0048] (2) Thawing: Thaw in a refrigerator at 4°C for 8 hours;

[0049] (3) Pickling: After thawing, add 1% edible salt to the leg of lamb, mix well, put it on a plate placed in a refrigerator at 4°C, and dry-cure for 12 hours;

[0050] (4) Baking with superheated steam: put the leg of lamb obtained in step 3) into an oven preheated with superheated steam at 200°C, and bake for 60 minutes;

[0051] (5) Infrared light wave roasting: replace the half-cooked roasted leg of lamb obtained in step (4) into an infrared light wave baking tray, put it into the same oven preheated by infrared light wave at 240°C, and bake for 60 minutes to obtain the product.

[0052] a) Table 1 oven parameter setting:...

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Abstract

The invention discloses an environmentally-friendly baking method of lamb legs. The method comprises the following steps: 1, pretreating the lamb legs: performing acid discharge and pickling on the lamb legs; 2, baking with overheat steam: putting the pickled lamb legs into an overheat steam oven, and baking with overheat steam, wherein the temperature of the overheat steam is 200 to 280 DEG C and the overheat steam baking time is 40 to 80 minutes; and 3, baking with infrared waves: baking the lamb legs, which are baked with overheat steam, by using infrared waves, wherein the temperature of the infrared waves is 210 to 250 DEG C and the infrared wave baking time is 40 to 70 minutes. The method is environmentally-friendly and pollution-free; the mutton smell substances in the lamb legs can be reduced and the flavor of the baked lamb legs can be improved; the surface color and luster of the baked lamb legs can be improved, and the surfaces of the baked lamb legs are glossy reddish brown; the heterocyclic amine content of the baked lamb legs can be reduced; and the baking energy consumption can be reduced.

Description

technical field [0001] The invention belongs to the field of meat roasting, in particular to a green roasting method for lamb leg. Background technique [0002] Roast lamb leg is a traditional meat product with special flavor in my country, with a long history and a wide audience. However, the current green roasting methods for leg of lamb generally adopt methods such as open flame roasting, electric roasting or infrared roasting. These methods generally have low roasting efficiency, high energy consumption, poor quality, uneven heating, and processing High levels of hazardous substances, etc. Therefore, it is urgent to develop a new method of baking that is green, efficient and environmentally friendly. Contents of the invention [0003] In order to overcome the deficiencies in the prior art, the present invention provides a green roasting method of lamb leg, which is green and pollution-free; can reduce the smelly substances in the leg of lamb, improve the flavor of th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L5/10
CPCA23L13/10A23L5/15
Inventor 张德权王振宇陈丽孟婷婷李欣侯成立李铮
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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