Processing technology of seasoned packaged mutton

Abstract

The invention relates to the technical field of mutton processing, in particular to a processing technology of seasoned packaged mutton. The processing technology comprises the following steps: S1, raw material selection and pretreatment: selecting mutton, cutting the mutton into slices with uniform sizes, washing and draining; s2, pickling: preparing a pickling solution, and pickling for 4-8 hours at 0-4 DEG C by using the pickling solution to obtain a first raw material; in the mutton processing and pickling link, the taste improving liquid extracted through soybean treatment is added into the pickling liquid, the taste improving liquid contains rich amino acid and protease, can permeate into mutton muscular tissues in the long-term storage process, and can be subjected to Maillard reaction with reducing sugar in mutton after being heated to 140 DEG C for the second time, so that the taste of the mutton is improved, and the taste of the mutton is improved. And the loose structure of the protease enables the mutton to lock moisture during secondary heating, so that the mutton is kept fresh, tender and juicy, and the mouth feel of the mutton is improved.

Description

Technical Field

[0001] The invention relates to the technical field of mutton processing, in particular to a processing technology for seasoning and packaging mutton. Background Art

[0002] Seasoned packaged mutton refers to a mutton product that has undergone a series of seasoning treatments and is packaged in appropriate packaging materials. During the processing, this type of mutton is given a unique flavor by adding various seasonings, spices, extracts and other ingredients. After packaging, it can maintain its quality and flavor for a certain period of time, making it convenient for consumers to purchase, store and eat.

[0003] The existing processing technology of seasoned packaged mutton focuses too much on using seasonings to improve the smell of mutton products. When the seasoned packaged mutton products are reheated after long-term storage, the taste of the mutton is poor, and the taste of the mutton is mainly the taste of the seasoning, which is not conducive to market promotion. Summary of the invention

[0004] The purpose of the invention is to provide a processing technology for seasoned packaged mutton. The seasoned packaged mutton prepared by the invention has better eating texture and taste.

[0005] To achieve the above object, the present invention provides the following technical solutions:

[0006] A processing technology for seasoning packaged mutton, comprising the following steps:

[0007] S1. Raw material selection and pretreatment: Select mutton, cut into slices of uniform size, wash and drain;

[0008] S2, pickling: preparing a pickling solution, and pickling the mixture at 0-4° C. for 4-8 hours to obtain a first raw material;

[0009] S3, frying: take out the first raw material, add it into a centrifugal dehydrator to complete dehydration, add it into a food processor, start the food processor at 100-150° C., turn it over every 5-10 seconds, and continue frying for 5-15 minutes to obtain the second raw material;

[0010] S3, stewing: adding the second raw material into a stew pot, adding the first seasoning and the second seasoning, wherein the mass ratio of the second raw material, the first seasoning and the second seasoning is 10:2:1, rapidly heating to 200-300° C., maintaining for 1-3 min, then cooling to 80-120° C., stewing for 2-4 h, turning over once every 10-15 min, to obtain mutton with absorbed juice;

[0011] S4. Packaging: vacuum-pack the mutton with absorbed juice by using a vacuum packaging machine, and then perform secondary sterilization by using a microwave sterilization device to obtain seasoned packaged mutton.

[0012] Preferably, in S1, the mutton pretreatment includes removing surface fascia and fat impurities, and cutting the mutton into slices with a thickness of 3-10 mm.

[0013] Preferably, in S2, the mass ratio of mutton to marinade is 10:(3-4), wherein the marinade is composed of taste enhancers, flavor enhancers, salt, white sugar, cooking wine, light soy sauce, dark soy sauce, pepper, star anise, cinnamon, bay leaves, ginger, garlic and onions in a mass ratio of 5:4:3:2:2:2:1.5:1:0.5:0.5:0.4:0.2:1:1:1.

[0014] Wherein, the preparation of the taste enhancing material comprises the following steps:

[0015] Step 1: Select high-quality soybeans, add water and place in a stainless steel bucket, soak for 8-12 hours, take out and drain to obtain soybean raw materials;

[0016] Step 2: Add soybean raw materials into a refiner, add water, the mass ratio of water to soybean is 8:1, start the refiner to complete the refining, and obtain soybean milk;

[0017] Step 3: Place soybean milk in a stainless steel pot, heat and boil for 5-10 minutes to obtain soybean milk;

[0018] Step 4: Place the soy milk at room temperature, add an acid-base adjusting liquid to adjust the pH value to 7-8, add (1-2)% protease by weight of the soy milk, put it in a water bath to keep it warm for 3-5 hours, then take it out and filter it through a filter cloth and put it into a centrifuge for solid-liquid separation to obtain a filtrate;

[0019] Step 5. Add the filtrate into the rotary evaporator, start the evaporator and raise the temperature to 50-60°C, the vacuum degree is 0.08-0.09MPa, the rotation speed is 50-100r / min, the evaporation area is 0.1-0.2㎡, and the treatment is continued for 2-3h to obtain the concentrated solution, which is transferred to a vacuum drying oven, and dried for 4-6h at 50-60°C and the vacuum degree is 0.09-1MPa to obtain the taste-enhancing material for standby use.

[0020] Preferably, the speed of the refiner in step 2 is 15000-20000 r / min, and the refining time is 3-5 min.

[0021] Preferably, in step three, the temperature of the stainless steel cooking pot is set at 90-100° C., and a stirring device is provided at a stirring speed of 3-5 r / min.

[0022] Preferably, in step 4, the filter cloth is 80-100 mesh, the centrifuge speed is 3000-5000r / min, and the centrifugation time is 10-15min.

[0023] Wherein, the preparation of the taste enhancing material comprises the following steps:

[0024] Step 1, select sesame, remove impurities, and wash to obtain sesame raw materials;

[0025] Step 2, add sesame raw materials into a wok, heat to 160-180°C, stir-fry for 10-15 minutes to obtain fried sesame;

[0026] Step 3, grind the roasted sesame seeds and pre-mix them with water, the mass ratio of the roasted sesame seeds to water is 1:5, then place them in a water bath, add an acid-base regulator, adjust the pH value to 7-8, add (1-2)% protease by mass of the mixture, and perform enzymolysis for 2-3 hours at a stirring speed of 100-150 r / min to obtain a treated liquid;

[0027] Step 4: Transfer the treated liquid to a mixing device for thorough mixing to obtain a flavor enhancement material for standby use.

[0028] Preferably, in step 3, the rotation speed of the water bath is set to 100-150 r / min.

[0029] Preferably, in step 4, the rotating speed of the mixing device is set to 800-1000 r / min, and the treatment is continued for 20-30 min.

[0030] Compared with the prior art, the present invention has the following beneficial effects:

[0031] 1. The present invention adds a taste-enhancing liquid extracted from soybean processing to the marinating liquid during the mutton processing and marinating process. The liquid contains rich amino acids and proteases, which can penetrate into the mutton muscle tissue during long-term storage. After secondary heating to 140°, the liquid can undergo a Maillard reaction with reducing sugars in the mutton, thereby generating volatile substances such as furans, pyrazines, and thiophenes to form attractive color and flavor. The loose structure of the protease can lock in moisture during secondary heating of the mutton, keep the mutton fresh and juicy, and improve the taste of the mutton.

[0032] 2. In the present invention, a flavor enhancer extracted from sesame is added to the pickling liquid, and the volatile substances contained therein can penetrate into the mutton, and after secondary heating, the mutton can be given a roasted aroma and a nutty aroma, and at the same time, a sweet aroma and a caramel aroma are produced. In addition, sesamin and sesamolin can prevent the fat and protein in the mutton from being easily affected by the oxidation reaction, reduce the odor caused by aldehydes and ketones in the oxidation products, effectively maintain the delicious flavor of the mutton, and make the mutton taste more pure. DETAILED DESCRIPTION

[0033] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0034] Example 1

[0035] A processing technology for seasoning packaged mutton, comprising the following steps:

[0036] S1. Raw material selection and pretreatment: Select mutton, cut into slices of uniform size, wash and drain;

[0037] S2, pickling: preparing a pickling solution, and pickling the mixture at 0° C. for 4 hours to obtain a first raw material;

[0038] S3, frying: taking out the first raw material, adding it into a centrifugal dehydrator to complete dehydration, adding it into a food processor, starting the food processor at 100° C., turning it over every 5 seconds, and frying it for 5 minutes to obtain the second raw material;

[0039] S3, stewing: adding the second raw material into a stew pot, adding the first seasoning and the second seasoning, the mass ratio of the second raw material, the first seasoning and the second seasoning is 10:2:1, rapidly heating to 200° C., maintaining for 1 min, then cooling to 80° C., stewing for 2 h, turning over every 10 min, to obtain mutton with absorbed juice;

[0040] S4. Packaging: vacuum-pack the mutton with absorbed juice by using a vacuum packaging machine, and then perform secondary sterilization by using a microwave sterilization device to obtain seasoned packaged mutton.

[0041] In S1, the mutton pretreatment includes removing the surface fascia and fat impurities, and the mutton is cut into slices with a thickness of 3 mm.

[0042] In S2, the mass ratio of mutton to marinating liquid is 10:3, wherein the marinating liquid is composed of taste enhancers, flavor enhancers, salt, white sugar, cooking wine, light soy sauce, dark soy sauce, pepper, star anise, cinnamon, bay leaves, ginger, garlic and onions in a mass ratio of 5:4:3:2:2:2:1.5:1:0.5:0.5:0.4:0.2:1:1:1.

[0043] The preparation of the taste enhancing material comprises the following steps:

[0044] Step 1: Select high-quality soybeans, add water and place in a stainless steel bucket, soak for 8 hours, take out and drain to obtain soybean raw materials;

[0045] Step 2: Add soybean raw materials into a refiner, add water, the mass ratio of water to soybean is 8:1, start the refiner to complete the refining, and obtain soybean milk;

[0046] Step 3: Place soybean milk in a stainless steel pot, heat and boil for 5 minutes to obtain soybean milk;

[0047] Step 4: Place the soy milk at room temperature, add an acid-base adjusting liquid to adjust the pH value to 7, add 1% protease by weight of the soy milk, put it in a water bath to keep it warm for 3 hours, then take it out and filter it through a filter cloth and add it to a centrifuge for solid-liquid separation to obtain a filtrate;

[0048] Step 5. Add the filtrate into the rotary evaporator, start the evaporator and raise the temperature to 50°C, vacuum degree 0.08MPa, rotation speed 50r / min, evaporation area 0.1㎡, continue processing for 2h to obtain the concentrated solution, transfer it to a vacuum drying oven, continue drying for 4h at 50°C and vacuum degree 0.09MPa to obtain the taste-enhancing material for standby use.

[0049] The speed of the refiner in step 2 is 15000 r / min, and the refining time is 3 min.

[0050] In step 3, the temperature of the stainless steel cooking pot is set at 90°C, and a stirring device is configured with a stirring speed of 3 r / min.

[0051] In step 4, the filter cloth is 80 mesh, the centrifuge speed is 3000r / min, and the centrifugation time is 10min.

[0052] The preparation of the taste enhancing material comprises the following steps:

[0053] Step 1, select sesame, remove impurities, and wash to obtain sesame raw materials;

[0054] Step 2, add sesame raw materials into a wok, heat to 160°C, and stir-fry for 10 minutes to obtain fried sesame;

[0055] Step 3, grind the roasted sesame seeds and pre-mix them with water, the mass ratio of the roasted sesame seeds to water is 1:5, then place them in a water bath, add an acid-base regulator, adjust the pH value to 7, add 1% protease by mass of the mixture, and perform enzymolysis for 2 hours at a stirring speed of 100 r / min to obtain a treated liquid;

[0056] Step 4: Transfer the treated liquid to a mixing device for thorough mixing to obtain a flavor enhancement material for standby use.

[0057] In step 3, the speed of the water bath is set to 100 r / min.

[0058] In step 4, the mixing device is set to rotate at 800 r / min and the process is continued for 20 min.

[0059] Example 2

[0060] The preparation process of seasoned packaged mutton in this embodiment is basically the same as that in Example 1, except that the specific ratios of the raw materials used in the two are different. The specific ratios of the raw materials used to prepare the seasoned packaged mutton and the preparation process of the functional additives in this embodiment are as follows:

[0061] A processing technology for seasoning packaged mutton, comprising the following steps:

[0062] S1. Raw material selection and pretreatment: Select mutton, cut into slices of uniform size, wash and drain;

[0063] S2, pickling: preparing a pickling solution, and pickling the mixture at 2° C. for 6 hours to obtain a first raw material;

[0064] S3, frying: take out the first raw material, add it into a centrifugal dehydrator to complete dehydration, add it into a food processor, start the food processor at 125° C., turn it over every 8 seconds, and continue frying for 10 minutes to obtain the second raw material;

[0065] S3, stewing: adding the second raw material into a stew pot, adding the first seasoning and the second seasoning, the mass ratio of the second raw material, the first seasoning and the second seasoning is 10:2:1, rapidly heating to 250° C., maintaining for 2 min, then cooling to 100° C., stewing for 3 h, turning over once every 13 min, to obtain mutton with absorbed juice;

[0066] S4. Packaging: vacuum-pack the mutton with absorbed juice by using a vacuum packaging machine, and then perform secondary sterilization by using a microwave sterilization device to obtain seasoned packaged mutton.

[0067] In S1, the mutton pretreatment includes removing the surface fascia and fat impurities, and the mutton is cut into slices with a thickness of 7 mm.

[0068] In S2, the mass ratio of mutton to marinating liquid is 10:3.5, wherein the marinating liquid is composed of taste enhancers, flavor enhancers, salt, white sugar, cooking wine, light soy sauce, dark soy sauce, pepper, star anise, cinnamon, bay leaves, ginger, garlic and onions in a mass ratio of 5:4:3:2:2:2:1.5:1:0.5:0.5:0.4:0.2:1:1:1.

[0069] The preparation of the taste enhancing material comprises the following steps:

[0070] Step 1: Select high-quality soybeans, add water and place in a stainless steel bucket, soak for 10 hours, take out and drain to obtain soybean raw materials;

[0071] Step 2: Add soybean raw materials into a refiner, add water, the mass ratio of water to soybean is 8:1, start the refiner to complete the refining, and obtain soybean milk;

[0072] Step 3: Place soybean milk in a stainless steel pot, heat and boil for 8 minutes to obtain soybean milk;

[0073] Step 4: Place the soy milk at room temperature, add an acid-base adjusting liquid to adjust the pH value to 7.5, add 1.5% protease by weight of the soy milk, put it in a water bath to keep it warm for 4 hours, then take it out and filter it through a filter cloth and put it into a centrifuge for solid-liquid separation to obtain a filtrate;

[0074] Step 5. Add the filtrate into the rotary evaporator, start the evaporator and raise the temperature to 55°C, the vacuum degree to 0.085MPa, the rotation speed to 80r / min, the evaporation area to 0.15㎡, and continue the process for 2.5h to obtain the concentrated solution, transfer it to a vacuum drying oven, and continue drying for 5h at 55°C and the vacuum degree to 0.09MPa to obtain the taste-enhancing material for standby use.

[0075] The speed of the refiner in step 2 is 17000 r / min, and the refining time is 4 min.

[0076] In step 3, the temperature of the stainless steel cooking pot is set at 95°C, and a stirring device is configured with a stirring speed of 4r / min.

[0077] In step 4, the filter cloth is 90 mesh, the centrifuge speed is 4000r / min, and the centrifugation time is 13min.

[0078] The preparation of the taste enhancing material comprises the following steps:

[0079] Step 1, select sesame, remove impurities, and wash to obtain sesame raw materials;

[0080] Step 2, add sesame raw materials into a wok, heat to 170°C, and stir-fry for 13 minutes to obtain fried sesame;

[0081] Step 3, grind the roasted sesame seeds and pre-mix them with water, the mass ratio of the roasted sesame seeds to water is 1:5, then place them in a water bath, add an acid-base regulator, adjust the pH value to 7.5, add 1.5% protease by mass of the mixture, and perform enzymolysis for 2.5 hours at a stirring speed of 130 r / min to obtain a treated liquid;

[0082] Step 4: Transfer the treated liquid to a mixing device for thorough mixing to obtain a flavor enhancement material for standby use.

[0083] In step 3, the speed of the water bath is set to 130 r / min.

[0084] In step 4, the mixing device is set to rotate at 900 r / min and the process is continued for 25 min.

[0085] Example 3

[0086] The preparation process of seasoned packaged mutton in this embodiment is basically the same as that in Example 1, except that the specific ratios of the raw materials used in the two are different. The specific ratios of the raw materials used to prepare the seasoned packaged mutton and the preparation process of the functional additives in this embodiment are as follows:

[0087] A processing technology for seasoning packaged mutton, comprising the following steps:

[0088] S1. Raw material selection and pretreatment: Select mutton, cut into slices of uniform size, wash and drain;

[0089] S2, pickling: preparing a pickling solution, and pickling the mixture at 4° C. for 8 hours to obtain a first raw material;

[0090] S3, frying: taking out the first raw material, adding it into a centrifugal dehydrator to complete dehydration, adding it into a food processor, starting the food processor at 150° C., turning it over every 10 seconds, and frying it for 15 minutes to obtain the second raw material;

[0091] S3, stewing: adding the second raw material into a stew pot, adding the first seasoning and the second seasoning, the mass ratio of the second raw material, the first seasoning and the second seasoning is 10:2:1, rapidly heating to 300° C., maintaining for 3 min, then cooling to 120° C., stewing for 4 h, turning over every 15 min, to obtain mutton with absorbed juice;

[0092] S4. Packaging: vacuum-pack the mutton with absorbed juice by using a vacuum packaging machine, and then perform secondary sterilization by using a microwave sterilization device to obtain seasoned packaged mutton.

[0093] In S1, the pretreatment of mutton includes removing the surface fascia and fat impurities, and cutting the mutton into slices with a thickness of 10 mm.

[0094] In S2, the mass ratio of mutton to marinating liquid is 10:4, wherein the marinating liquid is composed of taste enhancers, flavor enhancers, salt, white sugar, cooking wine, light soy sauce, dark soy sauce, pepper, star anise, cinnamon, bay leaves, ginger, garlic and onions in a mass ratio of 5:4:3:2:2:2:1.5:1:0.5:0.5:0.4:0.2:1:1:1.

[0095] The preparation of the taste enhancing material comprises the following steps:

[0096] Step 1: Select high-quality soybeans, add water and place in a stainless steel bucket, soak for 12 hours, take out and drain to obtain soybean raw materials;

[0097] Step 2: Add soybean raw materials into a refiner, add water, the mass ratio of water to soybean is 8:1, start the refiner to complete the refining, and obtain soybean milk;

[0098] Step 3: Place soybean milk in a stainless steel pot, heat and boil for 10 minutes to obtain soybean milk;

[0099] Step 4: Place the soy milk at room temperature, add an acid-base adjusting liquid to adjust the pH value to 8, add 2% protease by weight of the soy milk, put it in a water bath to keep it warm for 5 hours, then take it out and filter it through a filter cloth and put it into a centrifuge for solid-liquid separation to obtain a filtrate;

[0100] Step 5. Add the filtrate into the rotary evaporator, start the evaporator and raise the temperature to 60°C, the vacuum degree to 0.09MPa, the rotation speed to 100r / min, the evaporation area to 0.2㎡, and continue the treatment for 3h to obtain the concentrated solution, transfer it to a vacuum drying oven, and continue drying for 6h at 60°C and the vacuum degree to 1MPa to obtain the taste-enhancing material for standby use.

[0101] The speed of the refiner in step 2 is 20000 r / min, and the refining time is 5 min.

[0102] In step 3, the temperature of the stainless steel cooking pot is set at 100°C, and a stirring device is configured with a stirring speed of 5 r / min.

[0103] In step 4, the filter cloth is 100 mesh, the centrifuge speed is 5000r / min, and the centrifugation time is 15min.

[0104] The preparation of the taste enhancing material comprises the following steps:

[0105] Step 1, select sesame, remove impurities, and wash to obtain sesame raw materials;

[0106] Step 2, add sesame raw materials into a wok, heat to 180°C, and stir-fry for 15 minutes to obtain fried sesame;

[0107] Step 3, grind the roasted sesame seeds and pre-mix them with water, the mass ratio of the roasted sesame seeds to water is 1:5, then place them in a water bath, add an acid-base regulator, adjust the pH value to 8, add 2% protease by mass of the mixture, and perform enzymolysis for 3 hours at a stirring speed of 150 r / min to obtain a treated liquid;

[0108] Step 4: Transfer the treated liquid to a mixing device for thorough mixing to obtain a flavor enhancement material for standby use.

[0109] In step 3, the speed of the water bath is set to 150 r / min.

[0110] In step 4, the mixing device is set to rotate at 1000 r / min and the process is continued for 30 min.

[0111] Comparative Example 1: The difference between this comparative example and Example 1 is that the pickling liquid in this comparative example does not contain a taste enhancing material.

[0112] Comparative Example 2: The difference between this comparative example and Example 1 is that the pickling liquid in this comparative example does not contain a flavor enhancing material.

[0113] Comparative Example 3: The difference between this comparative example and Example 1 is that the pickling liquid in this comparative example does not contain a mouthfeel enhancing liquid and a flavor enhancing material.

[0114] Performance test: The relevant performances of the seasoned packaged mutton samples provided in Example 1, Example 2, Example 3, Comparative Example 1, Comparative Example 2 and Comparative Example 3 were tested respectively;

[0115] In the performance test, 8 seasoned packaged mutton samples were selected. After opening the outer packaging, the packaged mutton was reheated by steaming, roasting, boiling and frying. Five gourmets and five senior chefs ate them and evaluated:

[0116] Taste test: Taste the reheated mutton samples and evaluate the tenderness, elasticity, toughness and juice content of the mutton. The evaluation results are 1-10 points, with 10 points being the best and 1 point being the worst.

[0117] Taste test: Taste the reheated mutton samples and evaluate the aroma intensity and flavor of the mutton according to the different reheating cooking methods. The evaluation results are scored from 1 to 10, with 10 being the best and 1 being the worst.

[0118] Record the comprehensive evaluation results and add up the scores of different tests to get the total score, which is recorded in the following table:

[0119] Test items Embodiment 1 Embodiment 2 Embodiment 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Taste 9.8 9.8 9.9 6.5 9.5 6.5 taste 9.8 9.7 9.9 9.5 6.3 6.4 Overall rating 19.6 19.5 19.8 16 15.8 12.9

[0120] By comparing and analyzing the relevant data in the table, it can be seen that the taste and flavor of the seasoned packaged mutton prepared in Comparative Examples 1, 2, and 3 are lower than those in Examples 1, 2, and 3; this shows that the seasoned packaged mutton obtained by the preparation process has a better taste and flavor. This shows that the seasoned packaged mutton and the preparation process thereof provided by the present invention have a broader market prospect and are more suitable for promotion.

[0121] In the description of this specification, the description with reference to the terms "one embodiment", "example", "specific example", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0122] The preferred embodiments of the present invention disclosed above are only used to help illustrate the present invention. The preferred embodiments do not describe all the details in detail, nor do they limit the invention to the specific implementation methods described. Obviously, many modifications and changes can be made according to the content of this specification. This specification selects and specifically describes these embodiments in order to better explain the principles and practical applications of the present invention, so that those skilled in the art can understand and use the present invention well. The present invention is limited only by the claims and their full scope and equivalents.

Claims

1. A processing technology for seasoning packaged mutton, characterized in that: The following steps are involved: S1. Raw material selection and pretreatment: select mutton, cut into slices of uniform size, wash and drain; S2, pickling: preparing a pickling solution, and pickling the mixture at 0-4° C. for 4-8 hours to obtain a first raw material; S3, frying: take out the first raw material, add it into a centrifugal dehydrator to complete dehydration, add it into a food processor, start the food processor at 100-150° C., turn it over every 5-10 seconds, and continue frying for 5-15 minutes to obtain the second raw material; S3, stewing: adding the second raw material into a stew pot, adding the first seasoning and the second seasoning, wherein the mass ratio of the second raw material, the first seasoning and the second seasoning is 10:2:1, rapidly heating to 200-300° C., maintaining for 1-3 min, then cooling to 80-120° C., stewing for 2-4 h, turning over once every 10-15 min, to obtain mutton with absorbed juice; S4. Packaging: vacuum-pack the mutton with absorbed juice by using a vacuum packaging machine, and then perform secondary sterilization by using a microwave sterilization device to obtain seasoned packaged mutton.

2. The seasoned packaged mutton according to claim 1, characterized in that: In S1, the mutton pretreatment includes removing the surface fascia and fat impurities, and cutting the mutton into slices with a thickness of 3-10 mm.

3. The seasoned packaged mutton according to claim 2, characterized in that: In S2, the mass ratio of mutton to marinade is 10:(3-4), wherein the marinade is composed of taste enhancers, flavor enhancers, salt, white sugar, cooking wine, light soy sauce, dark soy sauce, pepper, star anise, cinnamon, bay leaves, ginger, garlic and onions in a mass ratio of 5:4:3:2:2:2:1.5:1:0.5:0.5:0.4:0.2:1:1:

1.

4. The seasoned packaged mutton according to claim 2, characterized in that: The preparation of the mouthfeel enhancing material comprises the following steps: Step 1: Select high-quality soybeans, add water and place in a stainless steel bucket, soak for 8-12 hours, take out and drain to obtain soybean raw materials; Step 2: Add soybean raw materials into a refiner, add water, the mass ratio of water to soybean is 8:1, start the refiner to complete the refining, and obtain soybean milk; Step 3: Place soybean milk in a stainless steel pot, heat and boil for 5-10 minutes to obtain soybean milk; Step 4: Place the soy milk at room temperature, add an acid-base adjusting liquid to adjust the pH value to 7-8, add (1-2)% protease by weight of the soy milk, put it in a water bath to keep it warm for 3-5 hours, then take it out and filter it through a filter cloth and put it into a centrifuge for solid-liquid separation to obtain a filtrate; Step 5. Add the filtrate into the rotary evaporator, start the evaporator and raise the temperature to 50-60°C, the vacuum degree is 0.08-0.09MPa, the rotation speed is 50-100r / min, the evaporation area is 0.1-0.2㎡, and the treatment is continued for 2-3h to obtain the concentrated solution, which is transferred to a vacuum drying oven, and dried for 4-6h at 50-60°C and the vacuum degree is 0.09-1MPa to obtain the taste-enhancing material for standby use.

5. The seasoned packaged mutton according to claim 4, characterized in that: The speed of the refiner in step 2 is 15000-20000 r / min, and the refining time is 3-5 min.

6. The seasoned packaged mutton according to claim 5, characterized in that: In the step 3, the temperature of the stainless steel cooking pot is set at 90-100° C., and a stirring device is provided at a stirring speed of 3-5 r / min.

7. The seasoned packaged mutton according to claim 6, characterized in that: In the step 4, the filter cloth is 80-100 mesh, the centrifuge speed is 3000-5000r / min, and the centrifugation time is 10-15min.

8. The seasoned packaged mutton according to claim 7, characterized in that: The preparation of the taste enhancing material comprises the following steps: Step 1, select sesame, remove impurities, and wash to obtain sesame raw materials; Step 2, add sesame raw materials into a wok, heat to 160-180°C, stir-fry for 10-15 minutes to obtain fried sesame; Step 3, grind the roasted sesame seeds and pre-mix them with water, the mass ratio of the roasted sesame seeds to water is 1:5, then place them in a water bath, add an acid-base regulator, adjust the pH value to 7-8, add (1-2)% protease by mass of the mixture, and perform enzymolysis for 2-3 hours at a stirring speed of 100-150 r / min to obtain a treated liquid; Step 4: Transfer the treated liquid to a mixing device for thorough mixing to obtain a flavor enhancement material for standby use.

9. The seasoned packaged mutton according to claim 8, characterized in that: In step 3, the rotation speed of the water bath is set to 100-150 r / min.

10. The seasoned packaged mutton according to claim 9, characterized in that: In step 4, the rotating speed of the mixing device is set to 800-1000 r / min, and the treatment is continued for 20-30 min.