Process for processing dried mutton

Abstract

The invention relates to the technical field of dried mutton processing, and particularly discloses a process for processing dried mutton. The process mainly comprises the following steps: 1, selecting raw material mutton; 2, putting the mutton in a de-odorizing liquid, and performing deodorizing and tenderizing; 3, cooking mutton steak in clear water for 10-15 minutes, picking out the mutton steak, and cutting the mutton steak into dices which are 1.5cm*1.5cm squared; 4, adding seasonings into the mutton soup in the step 3, performing boiling for 10 minutes, adding the mutton dices into the soup, performing cooking with strong fire, changing the strong fire into slow fire when the soup is nearly evaporated, and keeping on cooking until the soup is evaporated; 5, taking out the mutton dices, putting the mutton dices in a pressure cooker, and performing cooking for 15-20 minutes; 6, taking out the mutton dices, adding seasonings into the mutton dices, performing roasting for 3-4 hours,and controlling the temperature to be 60-70 DEG C; and 7, cooling the mutton dices to room temperature, and performing vacuum package. According to the process, mutton is subjected to centrifugal treatment in the step 1, so that thin blood in mutton can be sufficiently drained out, the draining speed can be accelerated, and the mutton steak can be tighter.

Description

technical field [0001] The invention relates to the technical field of jerky processing, in particular to a jerky processing technology. Background technique [0002] Mutton is one of high-quality livestock meat with high protein, low fat and low cholesterol, and is known as "little ginseng". It is rich in 12.3% of high-quality protein, half of the fat content of pork, and also contains mineral phosphorus, iron, vitamin B, vitamin A and other nutrients. Mutton is sweet and warm in nature, rich in nutrition, tender and easy to digest. It is a special meat food integrating nutrition, health care and anti-cancer. It has always been regarded as one of the important foods for tonic in winter. "Compendium of Materia Medica" contains its function "mutton can warm the middle and nourish the deficiency, nourish the middle and nourish the qi, appetize and strengthen the body, cure fatigue and aversion to cold, five labors and seven injuries. Compared with other livestock meat, the co...

AI Technical Summary

Problems solved by technology

Most of the deodorization in the processing of traditional mutton jerky uses Chinese herbal medicine, high temperature heating, β-cyclodextrin embedding, rinsing, extrusion and microbial deodorization. The process is relatively complicated, the cost is high or the effect of removing mutton is not good, and the mutton has not been tenderized, and the taste is not good; and the baking process time in traditional mutton jerky processing is mostly about 6 hours, which makes the processing of mutton jerky more difficult. The cycle is long, the labor intensity of the workers is large, and the waste of electric energy is high. These processing methods have restricted the industrialization of the product due to the characteristics of poor deodorization technology and long processing cycle. Moreover, the processed mutton has poor sensory quality, Some problems in hygienic quality and flavor have also become the main reasons for restricting the further expansion of the market for this product

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