Processing method of dried mutton slices

A processing method and mutton technology, applied in the direction of food science and the like, can solve the problems of low processability of mutton, restricting the development of mutton jerky, less sales of mutton jerky, etc., and achieve the effects of low production cost, improved taste, and convenient eating.

Inactive Publication Date: 2018-02-09
佘延英
View PDF6 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the market-leading position of dried meat products is dried beef, while the sales of dried mutton are relatively small. The main reason is that the ease of processing of mutton is far lower than that of beef. Compar

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0017] Example 1

[0018] A processing method for dried mutton, characterized in that: the concrete operation is as follows:

[0019] 1) Mutton pretreatment: remove the fascia and fat oil in the mutton, cut into thin slices with a thickness of 1-2mm along the lines of the meat block, and drain the blood;

[0020] 2) Deodorization of mutton: according to the mass ratio of ginger: mint: perilla = 5:2:0.5, put it into a mortar and smash to obtain the deodorizing mixture A; add the deodorizing mixture A to the mixture of black tea and licorice juice Put the mutton slices into the deodorizing solution, maintain the temperature of the deodorizing solution at 45 °C, and soak the mutton for 2 hours; among them, the deodorizing mixture A is mixed with black tea and licorice juice. The proportion by weight of deodorizing mixture A: black tea: licorice juice = 1:10:5.

[0021] 3) Cooking: Cover the oven tray with a layer of grapefruit leaves, spread the deodorized mutton slices on the ...

Example Embodiment

[0024] Example 2

[0025] A processing method for dried mutton, characterized in that: the concrete operation is as follows:

[0026] 1) Mutton pretreatment: remove the fascia and fat oil in the mutton, cut into thin slices with a thickness of 1-2mm along the lines of the meat block, and drain the blood;

[0027] 2) Deodorization of mutton: according to the mass ratio of ginger: mint: perilla = 5:2:0.5, put it into a mortar and smash to obtain the deodorizing mixture A; add the deodorizing mixture A to the mixture of black tea and licorice juice Put the mutton slices in the deodorizing solution, keep the temperature of the deodorizing solution at 50 °C, and soak the mutton for 3 hours;

[0028] 3) Cooking: Cover the oven tray with a layer of grapefruit leaves, spread the deodorized mutton slices on the grapefruit leaves, sprinkle a layer of salt on the mutton slices, and evenly apply a layer of rapeseed oil, set the oven The temperature is 160℃, and the baking is performed f...

Example Embodiment

[0031] Example 3

[0032] A processing method for dried mutton, characterized in that: the concrete operation is as follows:

[0033] 1) Mutton pretreatment: remove the fascia and fat oil in the mutton, cut into thin slices with a thickness of 1-2mm along the lines of the meat block, and drain the blood;

[0034] 2) Deodorization of mutton: according to the mass ratio of ginger: mint: perilla = 5:2:0.5, put it into a mortar and smash to obtain the deodorizing mixture A; add the deodorizing mixture A to the mixture of black tea and licorice juice Put the mutton slices into the deodorizing solution, keep the temperature of the deodorizing solution at 48 °C, and soak the mutton for 2.5 hours;

[0035] 3) Cooking: Cover the oven tray with a layer of grapefruit leaves, spread the deodorized mutton slices on the grapefruit leaves, sprinkle a layer of salt on the mutton slices, and evenly apply a layer of rapeseed oil, set the oven The temperature is 155 °C, and the baking is perfo...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The present invention discloses a processing method of dried mutton slices and belongs to the technical field of meat food processing. The processing method can be divided into the following several processes: mutton pre-treating, mutton deodorizing, cooking, drying and bagging. Preparation steps of a deodorizing liquid are as follows: fresh gingers, mints and folium perillae at a mass ratio of 5:2:0.5 are put into a mortar to be mashed to obtain a deodorizing mixture A; the deodorizing mixture A is added into a mixture of black tea and licorice juice, the mixture is heated to 45-50 DEG C, andthe heated mixture is stirred evenly to obtain a deodorizing liquid. The provided dried mutton slice product is low in production costs, simple in processes and suitable for an industrialized production. The processing method can effectively remove own smell of the mutton, increases a flavor of the dried mutton slices, and improves mouthfeel. The dried mutton slices preserve nutritional and health-care ingredients of the mutton itself, and are healthy and natural, delicate in meat quality, delicious in taste and easy to eat.

Description

technical field [0001] The invention relates to the technical field of meat food processing, in particular to a processing method of dried mutton. Background technique [0002] It is recorded in the Compendium of Materia Medica that mutton is beneficial to essence, cures fatigue, nourishes lung and kidney qi, nourishes heart and lungs, detoxifies heat, and moisturizes the skin. In "Materia Medica Diet Therapy" written by Xu Xu of the Tang Dynasty, it is recorded that "cooking all flavors with mutton can make up for it." Mutton is rich in protein, fat, vitamins, calcium, iron, phosphorus and other nutrients. Foods with high nutritional value are especially beneficial for people suffering from tuberculosis, cough, bronchitis, asthma, and anemia. In addition to being used as a tonic for healthy people in winter, it can be used in all seasons for those who suffer from chills, frequent urination at night, impotence, premature ejaculation, menstrual disorders, and infertility due...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L5/10A23L5/20A23L13/10A23L13/40
CPCA23L5/15A23L5/20A23L13/10A23L13/428
Inventor 佘延英
Owner 佘延英
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap