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Preserving method for marinated mutton

A technology for braised mutton and mutton, applied in food science and other directions, can solve the problems of easily damaged meat quality, different taste of mutton, unfavorable long-term safe preservation of braised meat, etc., to achieve the effect of delicious mutton and improved taste effect.

Inactive Publication Date: 2019-03-05
贵州省晴隆县海权清真肉羊食品加工有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of making stewed mutton, it is often necessary to marinate it with marinade, but at present, many of them are marinated manually, and the taste of the mutton is also different due to the difference in the severity of the hands. In addition, although some vacuum rotating marinating pots are used to The method of marinating, but if the setting parameters are different, it is easy to damage the meat quality
[0003] In addition, due to the problems of ingredients and production methods, the existing marinade often cannot taste well, eliminate the smell of mutton, and it is easy to breed bacteria, which is not conducive to the long-term safe storage of braised meat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A marinating method for marinated mutton, including the following steps: cut the mutton into pieces by 4-5 kg ​​each, put it in a vacuum rotary marinating pot, pour the marinade into the vacuum rotary marinating pot, set The vacuum degree in the vacuum rotary marinating pot is minus 0.08mPa to avoid squeezing between the mutton pieces and destroying the meat quality. At the same time, press forward for 30 minutes, stop for 30 minutes, and reverse for 30 minutes and cycle for 18 hours.

[0016] Calculated in parts by weight, the marinade includes 5 parts of marinade, 50 parts of water and 5 parts of rice wine. The marinade is composed of star anise, Chinese pepper, Xiaohui, bay leaf, cardamom, grass fruit and betel nut. The weight ratio of Sichuan pepper, Xiaohui, bay leaf, cardamom, grass fruit and betel nut is 1:2:1:1:1:2:1.

[0017] The preparation of the marinade includes the following steps: first heat the water to boiling, disinfect and sterilize, then cool to 50°C, the...

Embodiment 2

[0019] A marinating method for marinated mutton, including the following steps: cut the mutton into pieces by 4-5 kg ​​each, put it in a vacuum rotary marinating pot, pour the marinade into the vacuum rotary marinating pot, set The vacuum degree in the vacuum rotary marinating pot is minus 0.06mPa to avoid squeezing between the mutton pieces to damage the meat quality. At the same time, press forward for 30 minutes, stop for 30 minutes, and then reverse for 30 minutes and circulate for 25 hours.

[0020] Calculated in parts by weight, the marinade includes 10 parts of marinade, 60 parts of water and 8 parts of rice wine. The marinade is composed of star anise, Chinese pepper, Xiaohui, bay leaf, cardamom, grass fruit and betel nut. The weight ratio of Sichuan pepper, Xiaohui, bay leaf, cardamom, grass fruit and betel nut is 1:2:1:1:1:2:1.

[0021] The preparation of the marinade includes the following steps: first heat the water to boiling, disinfect and sterilize, then cool to 60°C...

Embodiment 3

[0023] A marinating method for marinated mutton, including the following steps: cut the mutton into pieces by 4-5 kg ​​each, put it in a vacuum rotary marinating pot, pour the marinade into the vacuum rotary marinating pot, set The vacuum degree in the vacuum rotary marinating pot is minus 0.07mPa to avoid squeezing between the mutton pieces to damage the meat. At the same time, press forward for 30 minutes, stop for 30 minutes, and reverse for 30 minutes and cycle for 20 hours.

[0024] Calculated in parts by weight, the marinade includes 7 parts of marinade, 55 parts of water and 6 parts of rice wine. The marinade is composed of star anise, Chinese pepper, Xiaohui, bay leaf, cardamom, grass fruit and betel nut. The weight ratio of Sichuan pepper, Xiaohui, bay leaf, cardamom, grass fruit and betel nut is 1:2:1:1:1:2:1.

[0025] The preparation of the marinade includes the following steps: first heat the water to boiling for disinfection and sterilization, and then lower the temper...

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Abstract

The invention discloses a preserving method of marinated mutton. The preserving method comprises the following steps of cutting beef into blocks, placing the beef blocks in a vacuum rotating preserving pot, pouring marinating liquid to the vacuum rotating preserving pot, and setting the vacuum degree in the vacuum rotating preserving pot to be minus 0.08-minus 0.06mPa, so that the condition that the beef blocks are extruded to destroy meat quality is avoided; and besides, positive rotation, stopping and reverse circulation are performed for 18-25 hours, so that the marinated beef is obtained.Compared with the prior art, the marinated beef not only can prevent the condition that the mutton blocks are extruded to destroy the meat quality, and can maintain pure palatable taste of the mutton.Through rotation, the marinating liquid can well merge into the meat quality, so that the effect that the beef is tasteful is increased.

Description

Technical field [0001] The invention relates to a salting method of braised mutton, belonging to the technical field of mutton processing. Background technique [0002] Braised lamb is a favorite food for people every day. In the process of making braised lamb, it is often necessary to marinate with marinade, but many of them are manually marinated by hand. Because of the difference in the degree of starting, the taste of mutton is also different; in addition, although there is a vacuum rotary marinating pot to The method of marinating, but if the setting parameters are different, it is easy to damage the meat quality. [0003] In addition, the existing marinade often does not taste very well due to the problems of ingredients and production methods, removes the mutton smell, and is easy to breed bacteria, which is not conducive to the long-term safe storage of the stewed meat. Summary of the invention [0004] The technical problem to be solved by the present invention is to prov...

Claims

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Application Information

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IPC IPC(8): A23L13/70A23L5/10
CPCA23L13/72A23L5/17
Inventor 王新欣马雷震
Owner 贵州省晴隆县海权清真肉羊食品加工有限责任公司
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