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Flavored barbecue mutton chops and preparation method thereof

A technology for conditioning barbecue and lamb chops, which is applied in food preservation, ultra-high pressure food processing, meat/fish preservation, etc. It can solve problems such as single taste, achieve easy digestion and absorption, improve taste and health care function, and reduce absorption.

Pending Publication Date: 2020-08-04
上海联豪食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The shelf life of traditional conditioning barbecue lamb chops in the freezer is only 5-7 days, the shelf life is short, and the taste is single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The conditioning barbecue lamb chops proposed by the present invention and preparation method thereof, method steps are as follows:

[0032] S1: Thawing: thaw the frozen lamb chops at a low temperature to 2°C; trim and remove the congestion and fascia on the surface of the thawed lamb chops;

[0033] S2: Deacidification: hang the lamb chops thawed in S1 at 2°C for 5 hours;

[0034] S3: Segmentation: dividing the lamb chops after acidification in S2 into single-bone lamb chops;

[0035] S4: Vacuum tumbling: Mix the single-bone lamb chops obtained from S3 with the seasoning at a ratio of 1:10, and then put them into a vacuum tumbling machine for vacuum tumbling. The condition is that the vacuum degree is -0.08MPa, Speed ​​3r / min, ambient temperature 5°C;

[0036] S5: marinating: put the single-bone mutton steak after vacuum tumbling in S4 into a curing barrel and marinate for 1 hour at 2°C;

[0037] S6: Pre-freezing: vacuum-pack the marinated beef in S5 first, and then...

Embodiment 2

[0043] The conditioning barbecue lamb chops proposed by the present invention and preparation method thereof, method steps are as follows:

[0044] S1: Thawing: thaw the frozen lamb chops at a low temperature to 6°C; trim and remove the congestion and fascia on the surface of the thawed lamb chops;

[0045] S2: Deacidification: hang the lamb chops thawed in S1 at 6°C for 10 hours;

[0046] S3: Segmentation: dividing the lamb chops after acidification in S2 into single-bone lamb chops;

[0047] S4: Vacuum tumbling: mix the single-bone lamb chop obtained from S3 with the seasoning in a ratio of 3:10, and then put it into a vacuum tumbling machine for vacuum tumbling. The condition is that the vacuum degree is -0.08MPa, Speed ​​7r / min, ambient temperature 10°C;

[0048] S5: marinating: put the single-bone mutton steak after vacuum tumbling in S4 into a curing barrel and marinate at 6°C for 2 hours;

[0049] S6: Pre-freezing: vacuum-pack the marinated beef in S5 first, and then...

Embodiment 3

[0055] The conditioning barbecue lamb chops proposed by the present invention and preparation method thereof, method steps are as follows:

[0056] S1: Thawing: thaw the frozen lamb chops at a low temperature to 4°C; trim and remove the congestion and fascia on the surface of the thawed lamb chops;

[0057] S2: Deacidification: hang the lamb chops thawed in S1 at 4°C for 8 hours;

[0058] S3: Segmentation: dividing the lamb chops after acidification in S2 into single-bone lamb chops;

[0059]S4: Vacuum tumbling: mix the single-bone lamb chops obtained from S3 with the seasoning at a ratio of 2:10, and then put them into a vacuum tumbling machine for vacuum tumbling. The condition is that the vacuum degree is -0.08MPa, Speed ​​5r / min, ambient temperature 8°C;

[0060] S5: marinating: put the single-bone mutton steak after vacuum tumbling in S4 into a curing barrel and marinate for 1.5 hours at 4°C;

[0061] S6: Pre-freezing: vacuum-pack the marinated beef in S5 first, and th...

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PUM

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Abstract

The invention discloses flavored barbecue mutton chops and a preparation method thereof. The method comprises the following steps: S1, unfreezing frozen mutton chops at low temperature, and removing the blood and fascia on the surface of the unfrozen mutton chops by trimming; S2, performing acid discharge treatment on the mutton chops unfrozen in the step S1; S3, chopping the mutton chops subjected to acid discharge in the step S2 into single-bone mutton chops; S4, mixing the single-bone mutton chops obtained in S3 with seasonings, and putting the mixture into a vacuum tumbling machine for vacuum tumbling; S5, putting the single-bone mutton chops subjected to vacuum tumbling in the step S4 into a pickling barrel for pickling; S6, performing vacuum packaging on the beef in S5, and then putting the beef subjected to vacuum packaging into a freezing chamber for pre-freezing treatment; S7, performing ultrahigh-pressure treatment on the beef obtained in the step S6; and S8, packaging the beef obtained in the step S7, spray-printing the production date on the packages, and storing the product in boxes. The shelf life of the mutton chops is prolonged, meanwhile, the taste and the health-care function of the mutton chops are improved, the mutton chops have the function of reducing blood fat, and absorption of cholesterol by human bodies is reduced.

Description

technical field [0001] The invention relates to the technical field of mutton chop processing, in particular to a prepared grilled mutton chop and a preparation method thereof. Background technique [0002] Conditioned meat products are made of livestock and poultry meat as the main raw material. After being ground or cut, seasonings, vegetables and other auxiliary materials are added, and processed by rolling, stirring, seasoning or preheating. It needs to be stored under refrigeration or freezing. Storage, transportation and sales, non-instant meat products that require secondary processing before consumption. [0003] According to statistics, the conditioned meat products produced in the United States have increased by 4.5 times in the past 20 years, and the average annual consumption of conditioned meat products per person in Japan has increased by 15% to 20%. At present, the annual consumption of conditioned meat products in my country is also increasing year by year, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L5/30A23B4/00A23L33/10
CPCA23L13/10A23L13/42A23L13/72A23L5/30A23B4/00A23L33/10A23V2002/00A23V2200/3262A23V2200/14A23V2200/326A23V2300/46A23V2300/20A23V2250/5118A23V2250/1618
Inventor 彭思汉
Owner 上海联豪食品有限公司
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