Northern Shaanxi flavor mutton premade dish and processing method thereof

Abstract

The invention provides a northern Shaanxi flavor mutton prefabricated dish and a processing method thereof. The processing method comprises the following specific steps: cutting mutton, cleaning, and draining for later use; seasoning and a composite non-phosphorus water-retaining agent are added into water, boiling is conducted, then decoction continues to be conducted with soft fire, filtering is conducted, filtrate is obtained, the filtrate is concentrated, seasoning liquid containing the composite natural water-retaining agent is obtained, and the composite non-phosphorus water-retaining agent is elm bark glue and konjac glucomannan; putting the mutton into the seasoning liquid, and treating the mutton by adopting an ultrasonic-vacuum tumbling, pickling and tenderizing technology to obtain the pickled and tenderized mutton; and putting the pickled and tenderized mutton into a boiling bag, vacuumizing, sealing, sterilizing at high temperature, and cooling under back pressure to obtain the northern Shaanxi flavored mutton premade dish. According to the invention, the composite phosphorus-free water-retaining agent is added into the seasoning liquid, and an ultrasonic-vacuum rolling and kneading combined pickling and tenderizing technology and a high-temperature sterilization technology are adopted, so that the quality and yield of the prefabricated mutton are effectively improved, and the problems of low yield, poor preservation performance, short shelf life and the like of the product are solved.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and in particular belongs to a northern Shaanxi flavor mutton pre-cooked dish and a processing method thereof. Background Art

[0002] Shanbei-style stewed mutton is a delicacy that combines regional culture and culinary art. With its unique flavor and taste, it occupies an irreplaceable position in the hearts of diners. However, when this delicacy tries to cross the traditional boundaries and move towards a broader path of industrialized production, it has to face a series of challenges. These challenges are not only related to the innovation of production methods, but also involve product quality, cost control, market expansion and other aspects.

[0003] For a long time, the production of Shaanxi-style stewed mutton has mainly relied on the production model of family workshops or small restaurants. Although this production method has an incomparable advantage in maintaining the purity of the product flavor, its inherent limitations have become a stumbling block for industrialized production. The lack of unified production standards and quality control systems in family workshop production has led to uneven product quality and difficulty in forming a stable brand image. At the same time, small-scale production limits the output of the product and cannot meet the needs of the large-scale market, thus restricting the large-scale development of the product.

[0004] The low product yield is the primary problem faced by the industrial production of Shaanxi-style stewed mutton. Traditional production methods often rely on the personal experience and feel of the chef, lacking precise control and standardized processes and scientific processing technology. This non-standardized production method leads to a high cooking loss rate and low yield of mutton during processing. This not only increases production costs and reduces the profitability of the company, but also makes it difficult for the product to compete with similar industrially produced products in terms of price. In order to improve the yield, it is necessary to introduce modern production equipment and technology to improve the yield and added value of mutton by precisely controlling the processing process.

[0005] Poor preservation performance and short shelf life are another important factor restricting the industrial production of Shaanxi-style stewed mutton. Due to the lack of effective preservation technology and packaging methods, the product is prone to spoilage during storage and has a short shelf life. This not only increases sales pressure and limits the circulation time of the product in the market, but also limits the sales channels and scope of the product. In order to extend the shelf life of the product, it is necessary to explore new preservation technologies and packaging methods to effectively improve the preservation performance and shelf life of the product. Summary of the invention

[0006] In order to solve the problems existing in the prior art, the present invention proposes a Shaanxi-style mutton pre-dish and a processing method thereof, adds elm bark glue and konjac glucomannan composite water-retaining agent into the seasoning liquid, and adopts ultrasonic-vacuum tumbling and kneading combined pickling tenderizing technology and high-temperature sterilization technology, which effectively improves the quality and yield of the mutton pre-dish, and not only solves the problems of low product yield, poor preservation performance and short shelf life, but also provides a new idea and method for the industrialized production of Shaanxi-style stewed mutton.

[0007] To achieve the above object, the present invention provides the following technical solution: a processing method for a prepared mutton dish with northern Shaanxi flavor, the specific steps of which are as follows: Debone, cut, clean and drain the mutton for later use; Adding seasoning and a composite non-phosphorus water-retaining agent into water, boiling and then continuing to cook over low heat, filtering to obtain a filtrate, and concentrating the filtrate to obtain a seasoning liquid containing a composite natural water-retaining agent, wherein the composite non-phosphorus water-retaining agent is elm bark gum and konjac glucomannan; Putting mutton into the seasoning liquid, and treating the mutton by using the ultrasonic-vacuum rolling and kneading marinating and tenderizing technology to obtain marinated and tenderized mutton; The marinated and tenderized mutton is put into a steaming bag, sealed, sterilized at high temperature, and cooled under reverse pressure to obtain a northern Shaanxi flavor mutton pre-cooked dish.

[0008] Furthermore, the mutton is selected from Hengshan white-wool goat meat.

[0009] Furthermore, the seasoning includes salt, ginger, shallots, dried chili peppers, dried peppercorns, and dried ground pepper leaves. The ginger is peeled, washed, and cut into slices. The shallots are peeled, washed, and cut into sections. The dried chili peppers are stemmed, washed, and the dried ground pepper leaves are wrapped in a gauze bag.

[0010] Furthermore, the added amounts of salt, ginger, shallot, dried chili pepper, dried Sichuan peppercorns, and dried ground pepper leaves were 1.4%, 2.5%, 3.5%, 0.4%, 0.3%, and 0.09% of the weight of the mutton, respectively.

[0011] Furthermore, the seasoning and the composite phosphorus-free water retainer are added into water which is 20% of the weight of the mutton, and then the water is boiled and simmered for 20 minutes on low heat, filtered, the filter residue is discarded, and the filtrate is concentrated to 15% of the weight of the mutton to obtain a seasoning liquid containing the composite natural water retainer.

[0012] Furthermore, in the composite phosphorus-free water-retaining agent, the amount of elm bark glue added is 0.5% of the weight of mutton, and the amount of konjac glucomannan added is 0.2% of the weight of mutton.

[0013] Furthermore, the mutton was put into seasoning liquid, the amount of seasoning liquid added was 15% of the weight of the mutton, ultrasonic treatment was performed at an ultrasonic power of 350 W for 15 minutes, and then tumbled in a vacuum tumbling machine at a vacuum degree of 0.06 kpa for 25 minutes to obtain the marinated and tenderized mutton.

[0014] Furthermore, the marinated and tenderized mutton is put into a sealed cooking bag, with 500 g of mutton in each bag, sterilized at 121° C. for 30 minutes, back-pressure cooled for 20 minutes, and cooled to 40° C. to obtain a Shaanxi-style mutton pre-cooked dish.

[0015] The invention provides a northern Shaanxi flavor mutton pre-cooked dish, which is prepared by adopting the processing method.

[0016] Furthermore, the cooking loss rate of the Shaanxi-style mutton pre-prepared dish was reduced by 16.28%.

[0017] Compared with the prior art, the present invention has at least the following beneficial effects: The present invention provides a processing method for a Shaanxi-Northern flavor mutton pre-cooked dish, wherein elm bark glue and konjac glucomannan composite water retaining agent are added to the seasoning liquid. These two natural ingredients can not only significantly improve the water retention capacity of mutton, prevent a large amount of water loss during processing and cooking, reduce the cooking loss rate, and improve the yield rate, but also enhance the tenderness and taste of mutton. Ultrasonic-vacuum rolling and kneading combined pickling and tenderizing technology is also adopted. This technology combines the physical effect of ultrasound and the mechanical action of vacuum rolling and kneading, can penetrate into the muscle fibers of mutton, promote the uniform penetration and full absorption of the seasoning liquid, give full play to the seasoning and deodorizing effects of the seasoning liquid, improve the tenderness of mutton, and improve the overall quality of the pre-cooked dish. The present invention adopts a high-temperature sterilization process to combine stewing and sterilization into one, without the need for pre-stewing, and directly packs the pickled and tenderized mutton into bags for sterilization, thereby realizing the organic unity of mutton maturation and sterilization, ensuring the safety of the pre-cooked dish, and improving production efficiency. The invention solves the problems of low output rate, poor preservation performance and short shelf life of traditional northern Shaanxi stewed mutton products, and provides a new idea and method for the industrialized production of northern Shaanxi flavor stewed mutton.

[0018] The prepared mutton dish with northern Shaanxi flavor prepared by the processing method of the present invention retains the unique flavor and delicate taste of the stewed mutton in northern Shaanxi in terms of taste. Due to the use of composite water retaining agent and ultrasonic-vacuum rolling and kneading marinating tenderization technology, the mutton in the prepared dish is more tender and juicy, and the chewing performance is better. At the same time, the precise proportion of seasonings can not only effectively remove the mutton smell, but also make the flavor of the prepared dish more intense, perfectly retaining the classic taste of the stewed mutton in northern Shaanxi. The present invention focuses on retaining the nutritional value of mutton during the processing process, avoiding the loss of nutrients caused by excessive processing. No artificial coloring and preservatives are added to the prepared dish during the processing, which is healthier and safer, and suitable for people of all ages to eat. The prepared mutton dish with northern Shaanxi flavor of the present invention not only has outstanding taste and flavor, but also has extremely high convenience and economy. The form of the pre-prepared dish allows consumers to enjoy the delicious stewed mutton in northern Shaanxi without the need for cumbersome cooking process, and only needs to be simply heated, providing consumers with a more economical and affordable food choice.

[0019] The invention selects Hengshan white-hair goat meat as a material, adopts modern food processing technology, combines traditional crafts, optimizes the dosage of auxiliary ingredients of northern Shaanxi flavor mutton pre-prepared dishes, such as salt, chili pepper, Chinese prickly ash, ginger, green onion (northern Shaanxi red onion) and ground pepper leaves through orthogonal experiments, and obtains the best formula of the seasoning of northern Shaanxi flavor mutton pre-prepared dishes, which is (percentage of meat weight) 1.4% of salt, 2.5% of ginger, 3.5% of red onion, 0.40% of dried chili pepper, 0.3% of dried Chinese prickly ash and 0.09% of dried ground pepper leaves. Furthermore, 0.5% elm bark gum and 0.2% konjac glucomannan were added during the preparation of the seasoning liquid, and the ultrasonic-vacuum tumbling combined marinating and tenderizing technology with an ultrasonic power of 350 W, an ultrasonic treatment time of 15 min, a tumbling vacuum degree of 0.06 kpa and a vacuum tumbling time of 25 min was used. The amount of seasoning liquid added to the Shaanxi-style mutton pre-prepared dish can reach 15% of the weight of the mutton, and the cooking loss rate of the Shaanxi-style mutton pre-prepared dish is reduced by 16.28%, which effectively improves the quality and output rate of mutton pre-preparation, increases the added value of mutton products, and promotes the industrial production and market promotion of Shaanxi-style stewed mutton. DETAILED DESCRIPTION

[0020] The present invention will be further described below in conjunction with specific implementation modes.

[0021] The present invention provides a processing method for a Shaanxi-style mutton pre-cooked dish, and the specific steps are as follows: 1. Processing of mutton Debone the fresh mutton, cut it into small pieces, wash off the blood, drain and set aside.

[0022] 2. Seasoning formula and seasoning liquid preparation technology (1) Seasoning preparation: Peel the ginger, wash and cut into slices. Peel the shallot, wash and cut into sections. Remove the stems of the dried chilies and wash them. Wrap the ground chili leaves in a gauze bag and set aside.

[0023] (2) Preparation of seasoning liquid: put tap water with a volume of 20% of the weight of mutton into a pot, add processed ginger slices, red onion segments, dried chili peppers, salt, pepper and ground pepper leaves, and a composite phosphorus-free water retainer, boil and then continue to simmer over low heat for 20 minutes, filter, discard the residue, and concentrate the filtrate to 15% of the weight of mutton to obtain a seasoning liquid containing a composite natural water retainer, which is set aside.

[0024] Preferably, the added amounts of salt, ginger, shallot, dried chili pepper, dried Sichuan pepper and dried ground pepper leaf are 1.4%, 2.5%, 3.5%, 0.4%, 0.3% and 0.09% of the weight of the mutton respectively; Preferably, the amount of elm bark gum added is 0.5% of the weight of the mutton, and the amount of konjac glucomannan added is 0.2% of the weight of the mutton; 3. Lamb ultrasonic-vacuum rolling and kneading marinating and tenderizing technology After mixing the processed mutton with the seasoning liquid prepared in step 2, perform ultrasonic treatment for 15 minutes at an ultrasonic power of 350 W, and then use a vacuum tumbling machine to tumble and knead for 25 minutes at a vacuum degree of 0.06 kpa for later use.

[0025] 4. Bagging: Put the marinated and tenderized mutton in step 3 into aluminum foil high-temperature cooking bags, with 500g of mutton in each bag, and vacuum seal them.

[0026] 5. Sterilization: Place the packaged mutton in a reverse pressure sterilizer for sterilization at a temperature of 121°C for 30 minutes. After sterilization, inject compressed air and tap water for reverse pressure cooling to about 40°C and reverse pressure cooling for 20 minutes. This is the Shaanxi-style mutton pre-cooked dish.

[0027] Example The invention uses Hengshan white cashmere goat meat as a material, adopts modern food processing technology, and combines traditional technology to prepare a northern Shaanxi flavor mutton pre-cooked dish. The specific steps are as follows: 1. Materials: Mutton: White-wool goat meat from Hengshan, Shaanxi Province.

[0028] Seasonings: salt, ginger, shallots, dried chili peppers, dried Sichuan peppercorns, and dried ground pepper leaves.

[0029] Water-retaining agent: elm bark gum, konjac glucomannan 2. Instruments and Equipment YP10002 electronic analytical balance, Yuyao Jinnuo Balance Instrument Co., Ltd.; DGX-9073B-1 electric heating blast drying oven, Shanghai Fuma Experimental Equipment Co., Ltd.; GSP-9080MBE water-proof constant temperature incubator, Shanghai Boxun Industrial Co., Ltd. Medical Equipment Factory.

[0030] PZ(Q)-400 vacuum packaging machine, Wenzhou Xingye Machinery Equipment Co., Ltd. FY50 high temperature and high pressure cooking pot, Zhucheng Mingkai Machinery Co., Ltd. Physical property tester, British stable micro system.

[0031] 3. Process Seasoning liquid ← mixing ← seasoning liquid ← boiling ← seasoning (adding composite water retaining agent) Fresh mutton → deboning and cutting → mixing with seasoning liquid → ultrasonic treatment → vacuum rolling and kneading → bagging → vacuum sealing → high pressure sterilization → counter pressure cooling → finished product 4. Processing of Lamb Debone the fresh mutton, cut it into small pieces, wash off the blood, drain and set aside.

[0032] 5. Selection, processing, formulation optimization of seasonings and preparation of seasoning liquid 5.1 Choice of seasoning After market research, it was determined that the seasonings for Shaanxi-style mutton pre-prepared dishes are salt, ginger, red onions, dried chili peppers, dried Sichuan peppercorns, and dried ground pepper leaves.

[0033] 5.2 Processing of seasonings Peel the ginger, wash it and cut it into slices. Peel the shallot, wash it and cut it into sections. Remove the stems of the dried chilies and wash them. Wrap the dried chili leaves in a gauze bag and set aside.

[0034] 5.3 Seasoning formula optimization The sensory evaluation results of the quality of Shaanxi-style mutton pre-prepared dishes were used as the evaluation criteria, and the L25 (6 5 ) Orthogonal experiment was used to optimize the seasoning formula of Shaanxi-style mutton pre-prepared dishes. The orthogonal experiment factor level setting table is shown in Table 1; the orthogonal experiment results are shown in Table 2: Table 1 Orthogonal experimental factor level table

[0035] Table 2 Orthogonal experiment results

[0036] Orthogonal experiment was used to optimize the formula of the seasoning for the prepared mutton dishes with northern Shaanxi flavor. From the range (R) values ​​in Table 2, it can be seen that the order of influence of the six seasonings on the quality of the prepared mutton dishes with northern Shaanxi flavor is: pepper (D) > red onion (C) > Sichuan pepper (E) > ground pepper leaf (F) > ginger (B) > salt (A). The best formula combination of the seasoning for the prepared mutton dishes with northern Shaanxi flavor is A. 4 B 2 C 4 D 2E 3 F 4 That is: salt 1.4%, ginger 2.5%, shallot 3.5%, chili 0.40%, pepper 0.3%, ground pepper leaf 0.09%. The prepared mutton dish with northern Shaanxi flavor produced according to this formula has rich meat flavor, appropriate saltiness and spiciness, good taste and good chewing performance.

[0037] 5.5 Seasoning liquid preparation Put a certain amount of tap water into the pot, add processed salt, ginger, shallot, dried chili, dried Sichuan pepper and dried ground pepper leaves. The added amount of salt, ginger, shallot, dried chili, dried Sichuan pepper and dried ground pepper leaves is 1.4%, 2.5%, 3.5%, 0.4%, 0.3% and 0.09% of the weight of the mutton respectively. Boil over high heat, then continue to simmer over low heat for 20 minutes, filter, discard the residue and concentrate the filtrate for later use.

[0038] 6. Lamb ultrasonic-vacuum tumbling combined with marinating and tenderizing 6.1 Ultrasonication The processed mutton and seasoning liquid were mixed and then ultrasonically treated (ultrasonic power of 200, 250, 300, 350, 400, 450 and 500W; ultrasonic treatment time of 5, 10, 15, 20, 25 and 30min respectively) to explore the effects of ultrasonic power and ultrasonic time on the absorption rate of mutton seasoning liquid, cooking loss rate and tenderness. The results are shown in Tables 3 and 4: Table 3 Effect of ultrasonic power on absorption rate of seasoning liquid, cooking loss rate and tenderness of mutton

[0039] Table 4 Effect of ultrasonic treatment time on seasoning liquid absorption rate, cooking loss rate and tenderness of mutton

[0040] It can be seen from Tables 3 and 4 that ultrasonic treatment affects the absorption rate of mutton to the seasoning liquid, the cooking loss rate of mutton and the tenderness of mutton. When the ultrasonic power is below 350W, the absorption rate of mutton tissue to the seasoning liquid increases rapidly with the increase of ultrasonic power; it reaches a maximum value of 3.49% at 350W; after the ultrasonic power exceeds 350W, the absorption rate of mutton tissue to the seasoning liquid gradually decreases with the increase of ultrasonic power. The overtime and ultrasonic power show the same trend, that is, when the ultrasonic time is less than 15min, the absorption rate of mutton tissue to the seasoning liquid increases rapidly with the increase of ultrasonic time; it reaches a maximum value of 5.62% at 15min; after the ultrasonic time exceeds 15min, the absorption rate of mutton tissue to the seasoning liquid gradually decreases with the increase of ultrasonic time. The cooking loss rate of mutton does not change significantly with the increase of ultrasonic power and ultrasonic time, but the net cooking loss rate of mutton changes significantly. When the ultrasonic power is less than 350W and the ultrasonic time is less than 15min, the net loss rate of mutton cooking decreases significantly with the increase of ultrasonic power and ultrasonic time, and the tenderness of mutton also increases. At 350W and 15min, the net loss rate of cooking reaches the minimum value, which is 23.47% and 21.33%, respectively, while the tenderness reaches the maximum value, which is 476.45g·s and 519.95g·s, respectively. After that, with the increase of ultrasonic power and the extension of ultrasonic time, the net loss rate of cooking gradually increases, and the tenderness gradually decreases. It may be that excessive ultrasonic power and excessive ultrasonic treatment will damage the mutton tissue, resulting in a decrease in the water holding capacity of the mutton tissue and a decrease in tenderness. Therefore, considering the production cost and the quality of mutton pre-prepared dishes, the suitable conditions for ultrasonic treatment of mutton marinating and tenderizing are ultrasonic power of 350W and ultrasonic treatment time of 15min.

[0041] 6.2 Vacuum tumbling treatment The mutton treated with ultrasound was then tumbled in a vacuum tumbling machine (the vacuum degrees were 0.02, 0.04, 0.06, 0.08 and 0.10 kPa, respectively; the vacuum tumbling time was 10, 15, 20, 25 and 30 min, respectively), to explore the effects of tumbling vacuum degree and vacuum tumbling time on the absorption rate of mutton seasoning liquid, cooking loss rate and tenderness: The effects of tumbling vacuum degree and vacuum tumbling time on the absorption rate of mutton seasoning liquid, cooking loss rate and tenderness are shown in Tables 5 and 6.

[0042] Table 5 Effect of tumbling vacuum degree on the absorption rate of seasoning liquid, cooking loss rate and tenderness of mutton

[0043] Table 6 Effect of vacuum tumbling time on seasoning liquid absorption rate, cooking loss rate and tenderness of mutton

[0044] It can be seen from Tables 5 and 6 that vacuum tumbling has a significant effect on the absorption of seasoning liquid, cooking loss rate and tenderness of mutton. The higher the vacuum degree and the longer the vacuum tumbling time, the higher the absorption rate of mutton tissue to the seasoning liquid; when the vacuum degree is below 0.06 kpa, the absorption rate of mutton tissue to the seasoning liquid increases rapidly with the increase of vacuum degree. After the vacuum degree exceeds 0.06 kpa, the absorption rate of mutton tissue to the seasoning liquid also increases with the increase of vacuum degree, but the increase is small. The vacuum tumbling time and the tumbling vacuum degree show the same trend, that is, when the vacuum tumbling time is less than 25 minutes, the absorption rate of mutton tissue to the seasoning liquid increases rapidly with the increase of vacuum tumbling time; when the tumbling time is 25 minutes, the absorption rate of the seasoning liquid is 14.97%; when the vacuum tumbling time exceeds 25 minutes, the absorption rate of mutton tissue to the seasoning liquid also increases with the increase of vacuum tumbling time, but the increase is small, and the absorption rate is 15.24%. The cooking loss rate of mutton did not change significantly with the increase of tumbling vacuum degree and vacuum tumbling time, but the net cooking loss rate changed greatly. When the tumbling vacuum degree was less than 0.06 kpa and the vacuum tumbling time was less than 25 min, the net cooking loss rate of mutton pre-prepared dishes decreased significantly with the increase of tumbling vacuum degree and vacuum tumbling time, while the tenderness increased significantly; after exceeding 350 W and 15 min, the tenderness increased slightly, but the increase was small; the net cooking loss rate gradually increased. Therefore, considering the production cost and the quality of mutton pre-prepared dishes, the suitable conditions for vacuum tumbling treatment of mutton marination tenderization are tumbling vacuum degree of 0.06 kpa, vacuum tumbling time of 25 min, and the addition of seasoning liquid of 15% of the mutton weight.

[0045] 6.3 Effect of ultrasonic-vacuum tumbling and combined pickling and tenderizing treatment on the quality of Shaanxi-style mutton pre-prepared dishes. The quality of pre-prepared dishes was evaluated by sensory scoring method, with no ultrasonic-vacuum tumbling and combined pickling and tenderizing treatment as the control. The effect of ultrasonic-vacuum tumbling and combined pickling and tenderizing treatment on the quality of Shaanxi-style mutton pre-prepared dishes was investigated. The sensory evaluation results are shown in Table 7.

[0046] Table 7 Effect of ultrasonic-vacuum tumbling combined with marinating and tenderizing on the quality of Shaanxi-style mutton pre-cooked dishes

[0047] As shown in Table 7, there are significant differences in the aroma, taste, and tissue state of the Shaanxi-style mutton pre-cooked dishes between the control group and the treatment group. The control group can effectively improve the flavor, taste, and quality of the mutton pre-cooked dishes. This is because the control group has no external force, and the amount of seasoning liquid that penetrates into the mutton tissue is small, and the mutton's mutton smell cannot be effectively removed, resulting in the mutton pre-cooked dishes having a strong mutton smell and a light taste. The mutton has poor water retention capacity, and the mutton loses more water during sterilization. The finished mutton pre-cooked dishes have low tenderness and poor taste; while the treatment group is treated with ultrasonic-vacuum tumbling and combined marinating tenderization, which effectively promotes the penetration of the seasoning liquid, and the amount of seasoning liquid that penetrates into the mutton tissue is large, which can effectively remove the mutton's mutton smell and improve the water retention capacity of the mutton tissue. The finished mutton pre-cooked dishes have high water content, high tenderness, strong aroma, light mutton smell, good taste and taste, and high quality.

[0048] 6.4. Effect of ultrasonic-vacuum tumbling and kneading combined with marinating and tenderizing treatment on the physical properties of Shaanxi-style mutton pre-prepared dishes. The results are shown in Table 8: Table 8 Physical properties of prepared mutton dishes with northern Shaanxi flavor

[0049] As shown in Table 8, the combined treatment of ultrasonic-vacuum tumbling and kneading with pickling and tenderizing will have different degrees of influence on the physical properties of the prepared mutton dishes with northern Shaanxi flavor. After the combined treatment of ultrasonic-vacuum tumbling and kneading with pickling and tenderizing, the hardness and elasticity of the prepared mutton dishes decreased compared with the control (mutton was not subjected to ultrasonic-true tumbling and kneading pickling and tenderizing treatment), but the cohesion, adhesion and chewiness were significantly improved, and the recovery was also greatly improved to a certain extent, indicating that the combined treatment of ultrasonic-vacuum tumbling and kneading with pickling and tenderizing can improve the taste and chewing performance of the prepared mutton dishes with northern Shaanxi flavor, thereby improving the quality of the prepared mutton dishes with northern Shaanxi flavor.

[0050] 7. The seasoning can remove the mutton smell and stimulate the aroma and taste of mutton. The seasoning liquids cooked for different cooking times were mixed with mutton and subjected to ultrasonic-vacuum tumbling and kneading combined with marinating and tenderization treatment to produce the Shaanxi method mutton pre-prepared dishes. The sensory evaluation method was used to evaluate the quality of the pre-prepared dishes. The sensory evaluation results are shown in Table 9; Table 9 Effect of seasoning frying time on the quality of Shaanxi-style mutton pre-prepared dishes

[0051] As can be seen from Table 9, the seasoning liquid with different decocting time has different degrees of influence on the sensory quality indexes of mutton pre-prepared dishes, with greater influence on aroma and flavor, relatively less influence on taste, and no difference in the influence on tissue state. When the decocting time is appropriate (20min), the mutton pre-prepared dishes have a strong aroma, light mutton smell, good taste and mouthfeel, and high sensory score; when the decocting time is too short, the mutton pre-prepared dishes of northern Shaanxi style have a strong mutton smell and low sensory score; when the decocting time is too long, the aroma and flavor of the mutton pre-prepared dishes of northern Shaanxi style are also weakened, and the sensory score will also be reduced. This may be because the decocting time is too short, the effective ingredients in the seasoning cannot be fully dissolved, and when the decocting time is too long, the effective ingredients in the seasoning will volatilize and lose under the action of high temperature, reducing the concentration of the effective ingredients in the seasoning liquid. The Shaanxi-style mutton pre-prepared dish processed with the seasoning liquid boiled for 20 minutes had the highest sensory score of 93.56 points and the best quality. Therefore, the best boiling time for the seasoning is 20 minutes.

[0052] 8. Effect of composite natural water retaining agent on water retention of prepared mutton dishes with northern Shaanxi flavor 0.5% of elm bark glue and 0.2% of konjac glucomannan by weight of mutton were weighed respectively, and the seasoning was prepared by decocting with the seasoning. The amount of seasoning and the preparation method of the seasoning were the same as those in step 5.5. The prepared seasoning solution containing the composite water retaining agent was mixed with mutton and then the mutton was marinated and tenderized according to the optimal process parameters of ultrasonic-vacuum tumbling and marinating tenderization in step 6. The water retention effect of the composite natural water retaining agent of elm bark glue and konjac glucomannan on the prepared mutton dish with northern Shaanxi flavor was investigated with the cooking loss rate as the investigation index without adding the composite water retaining agent.

[0053] By measuring the cooking loss rate of mutton, the water retention effect of the composite water retaining agent of elm bark gum and konjac glucomannan on mutton pre-prepared dishes was investigated. The results are shown in Table 10.

[0054] Table 10 Effect of ultrasonic-vacuum tumbling combined with marinating and tenderizing on the quality of Shaanxi-style mutton pre-cooked dishes

[0055] As shown in Table 10, when 0.5% elm bark gum and 0.2% konjac glucomannan were added in the preparation of the seasoning liquid for mutton pre-cooked dishes, the cooking loss rate and net cooking loss rate of the mutton pre-cooked dishes were 24.83% and 9.83%, respectively. The cooking loss rate was reduced by 16.28% and 4.18% compared with the control and ultrasonic-vacuum tumbling and pickling treatments, respectively, indicating that the elm bark gum and konjac glucomannan composite water-retaining agent has a good water-retaining effect on mutton pre-cooked dishes, and can improve the quality and yield of mutton pre-cooked dishes.

[0056] In summary, the present invention provides a processing method for a Shaanxi-style mutton pre-cooked dish, and the optimal formula of the seasoning is (percentage of meat weight): 1.4% salt, 2.5% ginger, 3.5% red onion, 0.40% pepper, 0.3% pepper, and 0.09% ground pepper leaf. At the same time, the ultrasonic-vacuum tumbling and kneading combined pickling and tenderizing treatment is used to effectively improve the quality of the Shaanxi-style mutton pre-cooked dish. The suitable conditions for the ultrasonic-vacuum tumbling and kneading combined pickling and tenderizing treatment are: ultrasonic power 350W, ultrasonic treatment time 15min, tumbling vacuum degree 0.06kpa, vacuum tumbling time 25min, the amount of seasoning liquid added is 15% of the weight of the mutton, and the net loss rate of the mutton pre-cooked dish is reduced by 12.08%. Adding 0.5% elm bark glue and 0.2% konjac glucomannan water retaining agent during the preparation of the seasoning liquid and performing ultrasonic-vacuum tumbling and marinating tenderization treatment can reduce the cooking loss rate of Shaanxi-style mutton pre-prepared dishes by 16.28%, effectively improving the quality and yield of mutton pre-preparation.

[0057] The test results are based on the following standards: 1) Sensory evaluation indicators and scoring criteria The selection of sensory evaluators referred to the corresponding requirements in GB / T14195 "Sensory Analysis: Selection and Training of Sensory Analysis: Guidelines for the Selection of Evaluators". Ten evaluators with food professional backgrounds were selected and trained to form a sensory evaluation team to conduct sensory evaluation of the quality of Shaanxi-style mutton pre-prepared dishes. The sensory evaluation indicators and scoring standards are shown in Table 11.

[0058] Table 11 Sensory evaluation indexes and scoring standards for prepared mutton dishes with northern Shaanxi flavor

[0059] The selection of sensory evaluators referred to the corresponding requirements in GB / T14195 "Sensory Analysis: Selection and Training of Sensory Analysis: Guidelines for the Selection of Evaluators". Ten evaluators with food professional backgrounds were selected and trained to form a sensory evaluation team to conduct sensory evaluation of the quality of Shaanxi-style mutton pre-prepared dishes. The sensory evaluation indicators and scoring standards are shown in Table 12.

[0060] Table 12 Sensory evaluation indexes and scoring standards for quality of prepared mutton dishes with northern Shaanxi flavor

[0061] 2) Determination method of texture index of mutton pre-prepared dishes Lamb pre-prepared dishes with similar meat texture and similar muscle and fat distribution were cut into 1cm×1cm×1cm cubes, and the physical properties of the lamb pre-prepared dishes were measured using a physical property measuring instrument.

[0062] 3) Method for determining tenderness of prepared mutton dishes The tenderness of the mutton pre-cooked dish was measured using a physical property tester, that is, a shear test was performed on the mutton pre-cooked dish. The test conditions were: the probe model was A-MORS; the pre-test rate was 2mm / s; the test rate was 10mm / s; the measurement distance was 10mm; the data acquisition rate was 200pps; the trigger type was automatic; and the trigger force was 10g. Six parallels were measured for each sample. 4) Texture determination method of mutton pre-prepared dishes The TPA of mutton pre-cooked dishes was measured using a physical property tester. The test conditions were as follows: probe model P50; pre-test rate 1mm / s; test rate 5mm / s; post-test rate 5mm / s; compression ratio 75%; dwell time between two compressions 5s; data acquisition rate 200 pps; trigger type automatic; trigger force 5g. Six parallels were measured for each sample.

[0063] 5) Method for determining the absorption rate of seasoning liquid The mutton before ultrasonic-vacuum tumbling and marinating tenderization treatment was weighed and recorded as M 0 , the mutton treated with ultrasonic-vacuum tumbling and tenderizing was gently blotted with filter paper to remove the drained juice on the surface, and the weight was recorded as M 1 , the absorption rate (AR) is calculated according to the following formula: AR(%)=[(M1-M 0 ) / M 0 ]×100 6) Determination method of cooking loss rate of mutton prepared dishes Weigh the mutton tenderized by ultrasonic-vacuum tumbling and marinating (M 1 ), put into a cooking bag, vacuum pack, put into a reverse pressure sterilizer and sterilize at 121℃ for 30min, cool to room temperature by reverse pressure, take out the meat from the bag and weigh it (M 2 ), the cooking loss rate (CL) is calculated according to the following formula: CL(%)=[(M 1 -M 2 ) / M 1 ]×100 Net cooking loss rate (%) = cooking loss rate - seasoning liquid absorption rate 7) Data processing Excel 2013 software was used for data processing and organization, and the data were labeled as mean ± standard deviation. SPSS19.0 statistical software was used for variance analysis and significance analysis (Duncan method). SPSS19.0 statistical software was used for correlation analysis and principal component analysis. Design Expert8.0 software was used for response surface experiment design and data analysis, and origin8.0 software was used for drawing.

[0064] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for processing a prepared mutton dish with northern Shaanxi flavor, characterized in that: The specific steps are as follows: Debone, cut, clean and drain the mutton for later use; Adding seasoning and a composite non-phosphorus water-retaining agent into water, boiling and then continuing to cook over low heat, filtering to obtain a filtrate, and concentrating the filtrate to obtain a seasoning liquid containing a composite natural water-retaining agent, wherein the composite non-phosphorus water-retaining agent is elm bark gum and konjac glucomannan; Putting mutton into the seasoning liquid, and treating the mutton by using the ultrasonic-vacuum rolling and kneading marinating and tenderizing technology to obtain marinated and tenderized mutton; The marinated and tenderized mutton is put into a steaming bag, sealed, sterilized at high temperature, and cooled under reverse pressure to obtain a northern Shaanxi flavor mutton pre-cooked dish.

2. The method for processing a prepared mutton dish with northern Shaanxi flavor according to claim 1, characterized in that: The mutton is selected from Hengshan white cashmere goat meat.

3. The method for processing a prepared mutton dish with northern Shaanxi flavor according to claim 1, characterized in that: The seasoning includes salt, ginger, shallots, dried chili peppers, dried Sichuan peppercorns, and dried ground pepper leaves. The ginger is peeled, washed, and cut into slices. The shallots are peeled, washed, and cut into sections. The dried chili peppers are stemmed, washed, and the dried ground pepper leaves are wrapped in a gauze bag.

4. The method for processing a prepared mutton dish with northern Shaanxi flavor according to claim 3, characterized in that: The added amounts of salt, ginger, shallot, dried chili pepper, dried Sichuan peppercorns and dried ground pepper leaves were 1.4%, 2.5%, 3.5%, 0.4%, 0.3% and 0.09% of the mutton weight, respectively.

5. The method for processing a prepared mutton dish with northern Shaanxi flavor according to claim 1, characterized in that: Add seasoning and composite non-phosphorus water retaining agent into water which is 20% of the weight of mutton, boil and continue to simmer for 20 minutes, filter, discard the residue, and concentrate the filtrate to 15% of the weight of mutton to obtain seasoning liquid containing composite natural water retaining agent.

6. The method for processing a prepared mutton dish with northern Shaanxi flavor according to claim 1, characterized in that: In the composite phosphorus-free water-retaining agent, the elm bark glue is added in an amount of 0.5% of the weight of the mutton, and the konjac glucomannan is added in an amount of 0.2% of the weight of the mutton.

7. The method for processing a prepared mutton dish with northern Shaanxi flavor according to claim 1, characterized in that: Put the mutton into the seasoning liquid, the amount of seasoning liquid added is 15% of the weight of the mutton, ultrasonically treat it for 15 minutes under the condition of ultrasonic power of 350W, and then use a vacuum tumbling machine to tumble and knead it for 25 minutes under the condition of vacuum degree of 0.06kpa to obtain the marinated and tenderized mutton.

8. The method for processing a prepared mutton dish with northern Shaanxi flavor according to claim 1, characterized in that: The marinated and tenderized mutton is put into a steaming bag and sealed, with 500 g of mutton in each bag. The bag is sterilized at 121° C. for 30 minutes, back-pressure cooled for 20 minutes, and cooled to 40° C. to obtain a northern Shaanxi flavor mutton pre-cooked dish.

9. A prepared mutton dish with northern Shaanxi flavor, characterized in that: The method is prepared by the processing method described in any one of claims 1 to 8.

10. The prepared mutton dish with northern Shaanxi flavor according to claim 9, characterized in that: The cooking loss rate of the Shaanxi-style mutton pre-prepared dish is reduced by 16.28%.

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