Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of crisp mutton slices

A mutton sliced ​​and crispy technology is applied in the field of crispy mutton slices and the preparation thereof, which can solve the problems of increased osmotic pressure of human body, unhealthyness, inflammation, etc., and achieve the effects of reducing greasy feeling, small smell of mutton, and sufficient fragrance.

Inactive Publication Date: 2018-12-07
TARIM UNIV +1
View PDF7 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because meat products usually have a fishy or muttony smell, it is usually necessary to add a lot of seasonings such as chili, cumin, pepper, and salt in the process of making snack foods from meat products, and cover up the meat products with the taste of seasonings. It has a fishy or muttony smell, but this kind of heavy-tasting food has a high osmotic pressure due to more seasonings, and eating more will cause the osmotic pressure of the human body to increase, leading to fire, inflammation, etc., which is not healthy

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of crisp mutton slices

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A preparation method of crispy mutton slices is characterized in that it comprises the steps:

[0037] (1) material preparation

[0038] Prepare mutton puree: wash the lean lamb meat after peeling and fat removal, and grind it into a meat puree to obtain the lean lamb meat puree for later use; beat the fat meat of the lamb into a meat puree, soak it in lemon water for 20-30 minutes, and then Centrifuge to collect the mutton fat meat mash for subsequent use; take the mutton fat meat mash and mutton lean meat mash and mix them according to the mass ratio of 1:3-5 to obtain the mutton mash for subsequent use;

[0039] Preparation of the seasoning: crush salt, sugar, monosodium glutamate and chicken essence through an 80-mesh sieve and mix them evenly with the biological agent to obtain the powder seasoning for later use; mix the water-soluble extract of spices and cooking wine in a mass ratio of 2-6:1 to obtain the seasoning liquid seasoning for later use;

[0040] (2) m...

Embodiment 2

[0054] A preparation method of crispy mutton slices is characterized in that it comprises the steps:

[0055] (1) material preparation

[0056] Prepare mutton puree: wash the lean lamb meat after peeling and fat removal, and grind it into a meat puree to obtain the lean lamb meat puree for later use; beat the fat meat of the lamb into a meat puree, soak it in lemon water for 20-30 minutes, and then Centrifuge to collect the mutton fat meat puree for later use; take the mutton fat meat puree and sheep lean meat mud and mix them according to the mass ratio of 1:3-5 to get the mutton puree for later use; wherein, the lemonade is lemon juice after fresh lemons are squeezed Juice and water are blended according to the mass ratio of 1:10-20;

[0057] Preparation of the seasoning: crush salt, sugar, monosodium glutamate and chicken essence through an 80-mesh sieve and mix them evenly with the biological agent to obtain the powder seasoning for later use; mix the water-soluble extrac...

Embodiment 3

[0072] A preparation method of crispy mutton slices is characterized in that it comprises the steps:

[0073] (1) material preparation

[0074] Prepare mutton puree: wash the lean lamb meat after peeling and fat removal, and grind it into a meat puree to obtain the lean lamb meat puree for later use; beat the fat meat of the lamb into a meat puree, soak it in lemon water for 20-30 minutes, and then Centrifuge to collect the mutton fat meat mash for subsequent use; take the mutton fat meat mash and mutton lean meat mash and mix them according to the mass ratio of 1:3-5 to obtain the mutton mash for subsequent use;

[0075] Preparation of the seasoning: crush salt, sugar, monosodium glutamate and chicken essence through an 80-mesh sieve and mix them evenly with the biological agent to obtain the powder seasoning for later use; mix the water-soluble extract of spices and cooking wine in a mass ratio of 2-6:1 to obtain the seasoning The liquid seasoning is standby; wherein, the b...

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 invention discloses a preparation method of crisp mutton slices. The preparation method includes the following steps: material preparing, stewing in liquid seasoning for flavoring, chopping and mixing for flavoring, vacuum low-temperature standing, high-pressure recombining, low-temperature air-drying, shaping, vacuum microwave puffing, etc. The prepared crisp mutton slices are delicate in mutton odour, sufficient in fragrance, convenient to eat and low in oil content, and especially have crisp mouthfeel, so that the crisp mutton slices are a healthy leisure food product suitable for a wide range of people.

Description

technical field [0001] The invention belongs to the technical field of meat product processing, and in particular relates to crispy mutton slices and a preparation method thereof. Background technique [0002] Mutton is one of the main edible meats for people in our country, and it is also a good tonic in winter. Mutton is fresh and tender, with high nutritional value. It can be used as a dietary supplement for those with insufficient kidney yang, sore waist and knees, cold pain in the abdomen, and insufficient fatigue. Mutton is rich in nutrients and is of great benefit to tuberculosis, bronchitis, asthma, anemia, postpartum qi and blood deficiency, abdominal cold pain, physical weakness and chills, malnutrition, sore waist and knees, impotence and premature ejaculation, and all diseases of deficiency and cold; Tonifying kidney and strengthening yang, tonifying deficiency and warming have moderate effects. Our country has had the custom of eating mutton since ancient time...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L13/70A23L5/20A23L5/30
CPCA23L5/20A23L5/34A23L13/428A23L13/67A23L13/72
Inventor 艾明艳莫紫梅王海波陆建康
Owner TARIM UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com