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Manufacturing method of boiled mutton

A production method and mutton technology, which are applied in heating preservation of meat/fish, food science, etc., can solve the problems of high cost, difficult long-term preservation of mutton, and large demand for ingredients.

Inactive Publication Date: 2018-01-19
绵阳市云阳食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Now that people's living standards have improved, they have higher requirements for various foods. Boiled lamb is a traditional delicacy, and its preparation methods are similar, but boiled lamb generally needs to be mixed with ingredients first. Afterwards, it is steamed, and in the cooking process, because it is made in a factory, there is a lot of water and mutton in the pot, which makes it generate a large flow, and it is easy to wash off the ingredients on the surface of the mutton. On the one hand, the demand for ingredients is too large and the cost is too high. On the other hand, the effect of direct cooking is not as good as that of marinating. At the same time, too much water makes it difficult to store mutton for a long time.

Method used

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Embodiment Construction

[0015] All the features disclosed in this specification, except mutually exclusive features and / or steps, can be combined in any way.

[0016] A preparation method of boiled mutton, characterized in that: the steps are as follows,

[0017] Raw material sorting: select hygienic and fresh lamb lean meat from front and rear legs, trim off fascia and fat, clean it, and cut the cleaned lamb into pieces of about 500g;

[0018] Pickling: Put the cut mutton pieces into the pickling pool, and put the pickling ingredients in the pickling pool, and then use the tumbling machine to knead the mutton and ingredients in the pickling pool, and the tumbling time lasts 72 hours;

[0019] Primary packaging: After taking out the marinated mutton block, it is packaged by a vacuum packaging machine;

[0020] Cooking: put the once-packed mutton pieces into the cooking tank and cook until the moisture in the mutton reaches about 20%;

[0021] Secondary packaging: Take out the packaging bag contain...

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Abstract

The invention discloses a food processing method, and particularly discloses a manufacturing method of boiled mutton. The method comprises: raw material arrangement, raw material arrangement, pickling, primary packaging, boiling, and secondary packaging. The method can ensure the perfect matching of mutton and ingredients during mutton slice roasting, and enables the mutton to be stored for a longtime.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing boiled mutton. Background technique [0002] Now that people's living standards have improved, they have higher requirements for various foods. Boiled lamb is a traditional delicacy, and its preparation methods are similar, but boiled lamb generally needs to be mixed with ingredients first. Afterwards, it is steamed, and during the cooking process, because it is made in a factory, there are a lot of water and mutton in the pot, which makes it generate a large flow, and it is easy to wash off the ingredients on the surface of the mutton. On the one hand, the demand for ingredients is too large and the cost is too high. On the other hand, the effect of direct cooking is not as good as that of marinating. At the same time, too much water makes it difficult to store mutton for a long time. Contents of the invention [0003] The object of the present invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23B4/005
Inventor 赵文贵
Owner 绵阳市云阳食品有限公司
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