Preparation method of low-mutton-smell fermented dried mutton slices

A production method and mutton technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, and the functions of food ingredients, can solve the problems of not meeting the requirements for the preparation of low-smelling fermented dried mutton, and achieve stable color and low smell , crispy effect

Pending Publication Date: 2020-06-16
ZHEJIANG UNIV
View PDF5 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But above-mentioned technology does not satisfy the preparation requirement of low-smelly fermented mutton jerky

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 low-mutton-smell fermented dried mutton slices
  • Preparation method of low-mutton-smell fermented dried mutton slices
  • Preparation method of low-mutton-smell fermented dried mutton slices

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Embodiment 1, a kind of preparation method of low-smelly fermented mutton jerky, carries out following steps successively:

[0050] (1) Cleaning and pretreatment of raw materials: Remove the blood clots, visible fat, tendon and connective tissue from the fresh lamb hind legs, wash in water at 4-10°C and drain (until there is no more dripping water).

[0051] (2) Freezing: Freeze the mutton at -20°C for 24 hours to obtain frozen mutton.

[0052] (3) Slicing: Cut the frozen mutton into thin slices with a thickness of 5 mm along the muscle fiber direction, and thaw at room temperature (that is, the surface temperature of the mutton slices is the same as room temperature) to obtain mutton slices.

[0053] (4) Pickling: Weigh 1000g of mutton slices, and add the following ingredients according to 100 parts of the total meat: 10 parts of white sugar, 2 parts of salt, 0.2 parts of monosodium glutamate, 0.1 part of pepper powder, 3 parts of soy sauce, 2 parts of cooking wine, fi...

Embodiment 2

[0068] Embodiment 2, a kind of preparation method of low-smelly fermented mutton jerky, carries out following steps successively:

[0069] (1) Cleaning and pretreatment of raw materials: Remove blood clots, visible fat, tendon and connective tissue from fresh lamb hind legs, wash in water at 4-10°C, and drain.

[0070] (2) Freezing: Freeze the mutton at -10°C for 36 hours to obtain frozen mutton.

[0071] (3) Slicing: Cut the frozen mutton into thin slices with a thickness of 5 mm along the muscle fiber direction, and thaw at room temperature to obtain mutton slices.

[0072] (4) Pickling: Weigh 1000g of mutton slices, and add the following ingredients according to the total meat amount of 100 parts: 15 parts of white sugar, 1 part of salt, 0.15 parts of monosodium glutamate, 0.15 parts of pepper powder, 2 parts of soy sauce, 2 parts of cooking wine, five spices 0.1 portion of powder, and then marinated at 4°C for 10 hours; marinated mutton slices were obtained.

[0073] (5)...

Embodiment 3

[0082] Embodiment 3, a kind of preparation method of low-smelly fermented dried mutton, carries out following steps successively:

[0083] (1) Cleaning and pretreatment of raw materials: Remove blood clots, visible fat, tendon and connective tissue from fresh lamb hind legs, wash in water at 4-10°C, and drain.

[0084] (2) Freezing: Freeze the mutton at -15°C for 36 hours to obtain frozen mutton.

[0085] (3) Slicing: cut the mutton into thin slices with a thickness of 5 mm along the muscle fiber direction, and thaw at room temperature to obtain mutton slices.

[0086] (4) Pickling: Weigh 1000g of mutton slices, and add the following ingredients according to 100 parts of the total meat: 12 parts of white sugar, 2 parts of salt, 0.3 part of monosodium glutamate, 0.1 part of pepper powder, 3 parts of soy sauce, 1 part of cooking wine, five spices 0.2 portion of powder, and then marinated at 2°C for 12 hours; marinated mutton slices were obtained.

[0087] (5) Preparation of st...

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 low-mutton-smell fermented dried mutton slices, which takes mutton as a raw material and comprises the following steps of: cleaning mutton, freezing, slicing and pickling; preparing a compound bacterium leavening agent consisting of lactobacillus plantarum, pediococcus pentosaceus and staphylococcus carnosus, adding the compound bacterium leavening agent into the pickled mutton slices, adding glucose as a carbon source, and fermenting; and drying and baking the fermented mutton slices to obtain the low-mutton-smell fermented dried mutton slices.The dried mutton slices prepared by the method are low in mutton smell, high in nutritional value, crispy in taste, rich in flavor, convenient to eat and suitable for various people to eat.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing fermented dried mutton with low odor. Background technique [0002] Mutton is a kind of meat with high protein, rich in total amino acid, low fat, low cholesterol and easy to digest and absorb. Mutton has various health effects such as anti-oxidation, anti-cancer, anti-fatigue, inhibition of fat accumulation, and reduction of the incidence of cardiovascular diseases. It is a special meat food integrating nutrition, health care, and anti-cancer. One of the food, so deeply loved by the people, the market demand for mutton is increasing. Because the special smell of mutton has influenced the quality of mutton to a certain extent, reduced the acceptability of people to mutton, limited the consumption and development of mutton. Studies have shown that branched-chain fatty acids such as 4-methyloctanoic acid, 4-methylnonanoic acid and 4-ethyloctanoic ...

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): A23L13/00A23L3/3571A23L5/20A23L5/41A23L13/40A23L13/70C12N1/20C12R1/25C12R1/01C12R1/44
CPCA23L13/03A23L13/70A23L13/46A23L5/28A23L3/3571A23L5/41C12N1/20A23V2002/00A23V2400/169A23V2400/427A23V2200/10A23V2200/044Y02A40/90
Inventor 苏平彭健斌林雨梁文康
Owner ZHEJIANG UNIV
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