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Processing technology of dried mutton

A processing technology and mutton jerky technology, applied in food science and other directions, can solve the problem of mutton jerky and other problems, and achieve the effect of reducing mutton taste and reducing the content of taint components.

Inactive Publication Date: 2018-11-06
贵州务川仡苗特色食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a processing technology for jerky to solve the technical problem of the smell of mutton in existing jerky

Method used

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  • Processing technology of dried mutton
  • Processing technology of dried mutton

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Mutton jerky processing technology, comprises the following steps:

[0021] Step 1. Prepare tofu, mung beans and potatoes. Cook the mung beans and mash them into mung bean mash, cook the potatoes and mash them into mashed potatoes, and mash the tofu into bean curd residue;

[0022] Step 2. Mix mung bean paste, mashed potatoes, and bean curd residue evenly in a weight ratio of 1:2, then divide them into several granules, knead them into 3-4cm-sized adsorption materials, freeze the adsorption materials for 14 hours, take them out, and thaw them;

[0023] Step 3: Cut the mutton into cubes of 15mm×15mm×15mm, take 1 / 3 to 1 / 2 times the weight of the mutton after thawing, and cook with the mutton until the mutton is fully cooked, then take out the mutton; wait for it to cool marinated in marinade;

[0024] Step 4: Dry the marinated mutton, and bake it on an oven until it becomes hard; put unused thawed adsorbent in the oven, and the distance between the adsorbent and the lamb...

Embodiment 2

[0026] Mutton jerky processing technology, comprises the following steps:

[0027] Step 1. Prepare tofu, mung beans and potatoes. Cook the mung beans and mash them into mung bean mash, cook the potatoes and mash them into mashed potatoes, and mash the tofu into bean curd residue;

[0028] Step 2. Mix mung bean paste, mashed potatoes and bean curd residue evenly in a weight ratio of 1:3, then divide them into several granules, knead them into 3-4cm-sized adsorption materials, freeze the adsorption materials for 16 hours, take them out, and thaw them;

[0029] Step 3: Cut the mutton into cubes of 15mm×15mm×15mm, take 1 / 3 to 1 / 2 times the weight of the mutton after thawing, and cook with the mutton until the mutton is fully cooked, then take out the mutton; wait for it to cool marinated in marinade;

[0030] Step 4: Dry the marinated mutton, and bake it on an oven until it becomes hard; put unused thawed adsorbent in the oven, and the distance between the adsorbent and the lamb ...

Embodiment 3

[0032] Mutton jerky processing technology, comprises the following steps:

[0033] Step 1. Prepare tofu and potatoes. Cook the mung beans and mash them into mung bean mash, cook the potatoes and mash them into mashed potatoes, and mash the tofu into bean curd residue;

[0034] Step 2. Mix the mashed potatoes and bean curd residue evenly in a weight ratio of 1:2, then divide them into several granules, knead them into 3-4cm-sized adsorbents, freeze the adsorbents for 12 hours, take them out, and thaw them;

[0035] Step 3: Cut the mutton into cubes of 15mm×15mm×15mm, take 1 / 3 to 1 / 2 times the weight of the mutton after thawing, and cook with the mutton until the mutton is fully cooked, then take out the mutton; wait for it to cool marinated in marinade;

[0036] Step 4: Dry the marinated mutton, and bake it on an oven until it becomes hard; put unused thawed adsorbent in the oven, and the distance between the adsorbent and the lamb is 3cm.

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Abstract

The scheme of the invention discloses a processing technology of dried mutton in the technical field of processing of meat products. The processing technology comprises the following steps of preparing bean curds and potatoes, after the potatoes are boiled to be cooked, mashing the cooked potatoes into mashed potatoes, and mashing the bean curds into bean curd residues; uniformly mixing the mashedpotatoes with the bean curd residues in the weight ratio of the mashed potatoes to the bean curd residues being 1 to (2-3), then performing dividing into a plurality of granules, then performing kneading to obtain adsorption materials which are 3-4cm in size, freezing the adsorption materials for 12-16h, then taking out the frozen adsorption materials, and performing unfreezing; taking a plurality of unfrozen adsorption materials, cooking the taken adsorption materials and mutton together until the mutton is completely cooked, and taking out the cooked mutton; after the taken-out cooked mutton is cooled, putting the cooled mutton into marinating liquid for marinating; airing the marinated mutton, and placing the aired mutton on an oven for baking until the baked mutton is dried and hard,wherein the unfrozen adsorption materials which are not used are put in the oven. According to the processing technology disclosed by the invention, mutton smelling is adsorbed through foods but not concealed, so that the content of mutton smelling components in mutton is reduced, the mutton smelling of the made dried mutton is obviously reduced, the problem that in the prior art the mutton smelling can only be concealed but cannot be absorbed by other substances is solved, and even the dried mutton is stored for a long term, the mutton smelling cannot be rich gradually.

Description

technical field [0001] The invention relates to the technical field of ready-to-eat meat products processing, in particular to the processing technology of dried mutton Background technique [0002] Mutton jerky is processed by using fresh mutton as the main raw material and adding auxiliary materials. As we all know, mutton has a strong smell of mutton, which affects the quality of mutton, and most people can't accept this smell. [0003] At present, the method of removing the smell of mutton is mainly to add vinegar, fennel, star anise and pepper for pickling, and use the spicy smell of these spices to neutralize and cover the smell of mutton, but this method of removing the smell of mutton is only suitable. If the mutton will be cooked and eaten in a short period of time, if it takes a long time, the smell of mutton will be clearly felt as the smell of spices is emitted. Therefore, for the processed instant mutton jerky, the current method is not applicable, which is wh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L5/20A23L13/10
CPCA23L5/15A23L5/273A23L13/10
Inventor 田维宽
Owner 贵州务川仡苗特色食品有限公司
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