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A preparing method of red-stewed mutton long in shelf life

A technology of stewed mutton and shelf life, which is applied in the field of sauce stewed products, can solve the problems of being unable to meet the needs of various tastes, restricting the consumption of mutton products, and single taste of stewed mutton, so as to improve physical and chemical stability, excellent taste and taste, The effect of good antibacterial effect

Inactive Publication Date: 2017-10-24
安庆雨杏食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing stewed mutton has a relatively single taste, which can no longer meet the diverse needs of modern people for gourmet tastes. In addition, if it is simply packaged in plastic bags or plastic boxes and stored fresh, the surface will soon become sticky or even spoiled due to the existence of microorganisms. Deterioration greatly limits the consumption of this food, and on the other hand also limits the consumption of mutton products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A method for preparing stewed mutton with a long shelf life proposed by the present invention comprises the steps of: freezing the mutton, cutting into pieces, thawing, and washing to obtain pretreated mutton; , water, mix evenly, bring to a boil and simmer, continue to add white sugar, soy sauce, salt, rice wine, chicken essence, dried chili, sodium nitrite and boil, then add pre-treated mutton and cook, remove, drain, bake, and then Add montmorillonite modified locust bean gum, mix evenly, vacuum fill, pack, and sterilize under high temperature and high pressure to obtain green and healthy stewed mutton.

Embodiment 2

[0017] A method for preparing stewed mutton with a long shelf life proposed by the present invention comprises the following steps: after the mutton is frozen, cut into pieces, thawed, and washed to obtain pretreated mutton; , 9 parts of cardamom, 4 parts of magnolia, 9 parts of galangal, 3 parts of thyme, 140 parts of water, mix well, boil and simmer for 30 minutes, continue to add 8 parts of white sugar, 6 parts of soy sauce, 20 parts of salt, 8 parts of rice wine, After boiling 8 parts of chicken essence, 4 parts of dried chili, and 0.00005 parts of sodium nitrite, add 40 parts of pretreated mutton and cook for 8 hours, remove, drain, and bake for 50 minutes at 100°C, then add 4 parts of montmorillonite The soil-modified locust bean gum is evenly mixed, vacuum filled, packaged, and sterilized under high temperature and high pressure to obtain green and healthy stewed mutton.

[0018] Montmorillonite modified locust bean gum is prepared by the following process: stir locust ...

Embodiment 3

[0020] A method for preparing braised mutton with a long shelf life proposed by the present invention comprises the following steps: after the mutton is frozen, cut into pieces, thawed, and washed to obtain pretreated mutton; , 5 parts of cardamom, 10 parts of magnolia, 5 parts of galangal, 5 parts of thyme, 100 parts of water, mix well, boil and simmer for 50 minutes, continue to add 4 parts of white sugar, 12 parts of soy sauce, 10 parts of salt, 12 parts of rice wine, Boil 4 parts of chicken essence, 10 parts of dried chili, and 0.00003 parts of sodium nitrite, add 80 parts of pretreated mutton and cook for 4 hours, remove, drain, and bake for 90 minutes at a baking temperature of 90°C, then add 6 parts of montmorillonite The soil-modified locust bean gum is evenly mixed, vacuum filled, packaged, and sterilized under high temperature and high pressure to obtain green and healthy stewed mutton.

[0021] Montmorillonite modified locust bean gum is prepared by the following pr...

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PUM

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Abstract

A preparing method of red-stewed mutton long in shelf life is disclosed. The method includes a step of freezing mutton, cutting the mutton into blocks, unfreezing the mutton blocks and washing the mutton blocks to obtain pretreated mutton; a step of fully mixing dried tangerine peel, argy wormwood leaves, nutmeg, cardamon fruit, biond magnolia flower-bud, lesser galangal rhizome, thyme and clear water, boiling the mixture, stewing the mixture with soft fire, adding white granulated sugar, soy sauce, table salt, yellow wine, chicken essence, dry red pepper and sodium nitrite into the mixture, and boiling the mixture; a step of adding the pretreated mutton into the mixture, cooking the pretreated mutton, fishing the mutton out, draining off, roasting the mutton, adding montmorillonite-modified black locust seed glue into the mutton, and fully mixing the mixture; and a step of performing vacuum filling, packaging and high-temperature high-pressure sterilization to obtain the green and healthy red-stewed mutton. The method has simple steps, and is safe, natural and free of side effects. The obtained red-stewed mutton is strong in taste, long in aftertaste and unique in flavor, meets taste requirements of modern persons, and is good in color, fragrance and taste and balanced and reasonable in nutrition.

Description

technical field [0001] The invention relates to the technical field of sauce stewed products, in particular to a preparation method of stewed mutton with a long shelf life. Background technique [0002] Mutton, known as pork, pork, and pork in ancient times, is one of the most common meat products in the world. The meat quality of mutton is similar to that of beef, but the meat taste is stronger. The meat quality of mutton is more tender than that of pork, and its fat and cholesterol content is less than that of pork and beef. The existing stewed mutton has a relatively single taste, which can no longer meet the diverse needs of modern people for gourmet tastes. In addition, if it is simply packaged in plastic bags or plastic boxes and stored fresh, the surface will soon become sticky or even spoiled due to the existence of microorganisms. Deterioration greatly limits the consumption of this food, and also limits the edible of mutton product on the other hand. Contents of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/10A23L33/115A23L33/185A23L3/3463
CPCA23L3/3463A23L13/10A23L13/428A23L13/72A23L33/10A23L33/115A23L33/185A23V2002/00A23V2250/548A23V2250/6406
Inventor 曹春松
Owner 安庆雨杏食品股份有限公司
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