Instant lamb chops and preparation method thereof
By combining marinating liquid and segmented slow cooking processes with high-pressure treatment and microwave sterilization technology, the shortcomings of lamb chops in terms of meat tenderness, flavor and shelf life have been solved, and high-quality ready-to-eat lamb products have been prepared.
Patent Information
- Application Number
- CN202511213843.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-28
- Publication Date
- 2025-11-07
AI Technical Summary
Existing lamb chop processing methods are insufficient in maintaining the tenderness, unique flavor, nutritional components, and shelf life of the meat, making it difficult to meet consumers' comprehensive demands for high-quality, ready-to-eat, and nutritious lamb products.
Ready-to-eat lamb chops are prepared by using a combination of marinating liquid, segmented slow cooking process, high-pressure treatment and microwave instant sterilization technology, along with vacuum ultrasonic permeation marinating and multi-layer oxygen barrier packaging.
It significantly preserves the natural nutritional value of mutton, enhances the tenderness and flavor of the meat, extends its shelf life, and meets the needs of the modern food industry.
Smart Images
Figure BDA0005569693900000141
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of food processing, and particularly relates to instant small lamb chops and a preparation method thereof. BACKGROUND
[0002] Meat is an important part of human dietary structure, which is not only the main source of high-quality protein, but also the supplement of minerals such as iron, zinc, phosphorus and potassium, and various vitamins. Among many kinds of meat, mutton is favored by consumers due to its unique flavor, high nutritional value and good digestibility. According to nutritional research, the protein content of lean mutton is about 19-20%, and the amino acid composition is highly matched with human needs, containing 8 essential amino acids for the human body, including leucine, lysine and methionine. Mutton is a typical complete protein with a biological utilization rate of more than 80%, which is much higher than the utilization level of some plant proteins. Mutton protein not only meets the body's demand for amino acids, but also plays a role in maintaining the normal function of the immune system, promoting antibody synthesis and improving tissue repair capacity. Mutton is also rich in heme iron, which has high absorption efficiency and can effectively improve iron deficiency anemia; the zinc element contained in mutton can promote growth and development and enhance the body's resistance to infection; and the content of B vitamins (especially vitamin B12) is high, which is helpful for red blood cell production and nervous system health. Therefore, mutton is considered an ideal meat with both delicious and health value, especially suitable for children, pregnant women, people with weak constitution and patients in recovery period, and mutton also has an important dietary status in cold regions and people with cold constitution due to its warm and nourishing properties.
[0003] With the improvement of social living standards and the diversification of dietary structure, consumers' demand for mutton is not limited to traditional home cooking mode, but gradually develops towards instant, flavor and nutrition. Among the many parts of mutton, small lamb chops are widely welcomed in the market due to their tender meat, moderate fat content and unique flavor, and are often found in catering stores, family gatherings and leisure food processing. Small lamb chops not only retain the nutritional ingredients of mutton, but also have suitable taste and the flavor characteristics of alternating bones and meat, so they become a more competitive mutton product in the market. However, the current processing method of small lamb chops on the market is still mainly based on traditional cooking technology, mainly including roasting, frying and stewing. Although these methods are widely used in catering consumption, there are still obvious deficiencies in realizing industrialized production and meeting the comprehensive needs of modern consumers for taste, flavor and storage convenience.
[0004] For example, high-temperature direct fire or electric roasting is often used for the production of small lamb chops, which can form a surface flavor of caramelization and attractive color in a short time. However, due to the single heat conduction mode, the outer layer is often carbonized during roasting, while the inside is not fully cooked. If the roasting time is extended to ensure internal doneness, the lamb chop meat will become old and the taste will be dry. At the same time, the high temperature during roasting can accelerate fat oxidation and water evaporation, resulting in a large loss of fresh juice and damage to nutrients, especially water-soluble vitamins and some amino acids. In addition, the shelf life of roasted products is short, and they need to be made and eaten immediately, which is not conducive to large-scale production and long-distance transportation.
[0005] Frying process is also common in home cooking and catering processing. This method can give the lamb chop a certain caramel flavor in a short time by heating in a frying pan or frying. However, due to the main reliance on contact surface for heat conduction, the problem of uneven heating is more prominent when frying small lamb chops, often resulting in a hard surface and an uncooked interior, making it difficult to ensure consistent taste. At the same time, high-temperature frying causes rapid water loss on the surface of the meat, resulting in a large loss of internal juice and making the meat dry and hard, which is not conducive to maintaining the fresh and tender taste of lamb chops. More importantly, fried foods are generally not suitable for long-term storage and sales, with a short shelf life and limited transportation and circulation, which poses a great limitation in industrialized production and commercialization.
[0006] Stewing is another common way to make small lamb chops. Through long-time boiling or slow stewing, the lamb chop meat becomes tender and suitable for the taste needs of some consumers. However, this process is time-consuming and inefficient, which is not conducive to industrialization and standardization. During the long stewing process, a large amount of flavor substances and nutrients are dissolved into the soup, resulting in a lack of flavor in the finished lamb chop and a single taste level, lacking the rich aroma of lamb. At the same time, stewed foods usually need to be made and eaten immediately, and if stored as ready-to-eat products, their shelf life is generally short, making it difficult to meet the market's requirements for long-term storage and convenient transportation. In addition, stewed products are prone to meat fiber aging and flavor loss during cold storage or reheating, affecting consumer experience.
[0007] In summary, the existing mutton chop processing method generally has the following problems: first, the effect is not ideal in keeping the mutton chop fresh and tender, and traditional high-temperature cooking can easily cause the meat to be overcooked or dry and hard, losing the fresh and delicious taste; second, there is still a lack of uniqueness in improving flavor, and grilling, frying and stewing methods often cause flavor substances to be lost or unevenly heated, making it difficult to form a stable and lasting taste experience; third, there is a big defect in the preservation of nutritional ingredients, and grilling and frying can cause a large loss of water-soluble nutrients, and stewing causes nutrients to dissolve in the soup, resulting in a decrease in the nutritional value of the mutton chop; finally, it performs poorly in shelf life and large-scale production, and the existing process cannot balance food safety and flavor retention, the product has a limited shelf life and poor transportation and circulation, which is not conducive to the development needs of modern food industry.
[0008] Therefore, although mutton and its segmented product, mutton chop, has significant advantages in nutritional value and market demand, the current common processing method still has a series of problems such as insufficient meat quality retention, unremarkable flavor characteristics, severe nutrient loss, short shelf life, and difficulty in large-scale production, which cannot meet the comprehensive needs of consumers for high-quality, ready-to-eat and nutritious mutton products. Therefore, it has become a technical problem to be solved in the field of food processing to develop a new processing technology to improve the taste, flavor and preservation performance of mutton chop products. SUMMARY
[0009] The purpose of the present application is to provide a ready-to-eat mutton chop and a preparation method thereof to overcome the shortcomings of the prior art. The ready-to-eat mutton chop prepared by the preparation method of the present application can maximize the preservation of the original nutritional quality of mutton while meeting the needs of human body for taste, nutrition, appearance and flavor, reduce nutrient loss during processing, and significantly prolong the shelf life of the product, thereby better adapting to the needs of modern food industry for ready-to-eat and high-quality mutton products.
[0010] In order to achieve the above-mentioned purpose of the application, the present application provides the following technical solutions:
[0011] The present application provides a preparation method of a ready-to-eat mutton chop, comprising the following steps:
[0012] 1) preparing a marinating liquid: mixing the seasonings, spices and vegetable fermentation liquid, heating and cooking, then adding tea polyphenols, rosemary extract and calcium lactate, and cooling to obtain the marinating liquid;
[0013] 2) marinating: marinating the mutton chop and the marinating liquid under vacuum and ultrasonic conditions to obtain a marinated mutton chop;
[0014] 3) simmering the base soup: placing the mutton bones, chicken frames, raw mutton oil and spice packets in water and simmering to obtain the base soup;
[0015] 4) slow-cooking soup: mixing the base soup and the compound seasoning, first slow-cooking at 65-68℃ for 1.5-2h, then slow-cooking at 75-80℃ for 0.5-1h, filtering to obtain the slow-cooking soup;
[0016] 5) low-temperature slow-cooking: placing the marinated mutton chop and the slow-cooking soup into a steaming bag for packaging, first slow-cooking at 60-65℃ for 1.5-2h, then slow-cooking at 70-75℃ for 3-4h, and finally keeping warm at 80-85℃ for 20-30min to obtain the slow-cooking mutton chop;
[0017] 6) sterilization and packaging: cooling the slow-cooking mutton chop and transferring it to a multi-layer oxygen-barrier composite packaging bag under sterile conditions, subjecting the packaged product to high-pressure treatment and microwave instantaneous sterilization treatment, and filling it with protective gas to obtain instant mutton chop.
[0018] Preferably, the seasoning in step 1) comprises the following components in parts by weight: salt 35-45 parts, sucrose 18-22 parts, cooking wine 9-10 parts;
[0019] The spice comprises the following components in parts by weight: green onion 50-60 parts, ginger 25-35 parts, cassia 2-2.5 parts, dried chilli 6.5-7 parts, star anise 2-2.5 parts, cardamom 2.5-3 parts, Sichuan pepper 2-3 parts, cumin 20-25 parts;
[0020] The vegetable fermentation liquid is one or more of carrot juice, beet juice and celery juice fermented by lactic acid bacteria.
[0021] Preferably, the mass-volume ratio of the seasoning, spice and vegetable fermentation liquid in step 1) is 62-77g: 110-138g: 3.5-4L.
[0022] The heating cooking temperature is 80-100℃, and the time is 10-20min.
[0023] Preferably, the addition amounts of tea polyphenol, rosemary extract and calcium lactate in step 1) are 0.1-0.2%, 0.05-0.1% and 0.3-0.5% of the mass of the mutton chop in step 2), respectively.
[0024] The mass-volume ratio of the mutton chop and the marinating liquid in step 2) is 1kg: 0.4-0.6L.
[0025] Preferably, the vacuum degree of the vacuum in step 2) is -0.09 to -0.06MPa, the frequency of the ultrasound is 20-40kHz, and the marinating time is 1-2h.
[0026] Preferably, the large packet in step 3) comprises the following components in the weight ratio: star anise 1.5-2.5 parts, cassia bark 0.5-1.5 parts, cardamom 2-3 parts, cumin seeds 4-6 parts, coriander 2-5 parts, Sichuan pepper 3-6 parts, fennel 4-6 parts, green onion 15-25 parts, ginger 8-15 parts, salt 15-18 parts, chicken essence 5-7 parts;
[0027] The mass ratio of the sheep bone, chicken frame, raw sheep oil, large packet and water is 1500-2000:500-800:800-1000:60-95:3000-5000.
[0028] Preferably, the temperature of the simmering in step 3) is 90-100℃, and the simmering time is 2-3h.
[0029] Preferably, the compound seasoning in step 4) comprises the following components in the weight ratio: star anise 2-3 parts, Sichuan pepper 2-3 parts, green onion 30-40 parts, ginger 9-10 parts, onion 10-20 parts, bay leaf 2-4 parts, cinnamon 1-3 parts, fennel 20-25 parts, red dates 10-15 parts, Chinese wolfberry 4-5 parts, cooking wine 5-7 parts.
[0030] The mass-volume ratio of the compound seasoning and the base soup is 95-135g:2-4L.
[0031] Preferably, the mass-volume ratio of the marinated mutton chop and the slow-cooked soup in step 5) is 1kg:0.3-0.5L.
[0032] The pressure of the high-pressure treatment in step 6) is 400-600MPa, and the high-pressure treatment time is 3-5min; the temperature of the microwave instantaneous sterilization treatment is 90-110℃, and the time is 30-60s.
[0033] The application also provides instant small mutton chops prepared by the preparation method.
[0034] The application has the following advantages:
[0035] 1) The application significantly reduces the loss of protein, water and trace nutrients of the small mutton chop in the processing process by using a scientifically proportioned marinating liquid and a reasonable slow-cooking process, and effectively maintains the natural nutritional value of the mutton.
[0036] 2) The fermentation vegetable juice and natural antioxidant components are introduced into the marinating liquid in the application, and the process of stage-wise temperature control simmering is used, which not only gives the product a unique and stable flavor, but also improves the color brightness and redness of the meat product, making the product more visually appealing.
[0037] 3) This invention uses vacuum ultrasonic permeation marinating combined with segmented slow cooking, which significantly improves the texture of lamb chops. The resulting product is more tender, juicy and elastic, avoiding the problems of dry meat and rough texture that are common in traditional processes.
[0038] 4) This invention combines high-pressure treatment with microwave instantaneous sterilization technology, and is supplemented by nitrogen-filled packaging, which greatly extends the shelf life of the product and can maintain good quality stability under normal temperature or refrigeration conditions, solving the problems of short shelf life and easy deterioration of traditional products.
[0039] 5) The process parameters used in this invention are clear, the operation steps are simple, and the raw materials are widely available, making it easy to achieve standardized and industrialized production, which can meet the needs of the modern food industry for ready-to-eat, high-quality mutton products. Detailed Implementation
[0040] This invention provides a method for preparing ready-to-eat lamb chops, comprising the following steps:
[0041] 1) Preparation of pickling liquid: Mix seasonings, spices and vegetable fermentation liquid, heat and cook, then add tea polyphenols, rosemary extract and calcium lactate, cool to obtain pickling liquid;
[0042] 2) Marinating: The lamb chops and marinade are marinated under vacuum and ultrasonic conditions to obtain marinated lamb chops;
[0043] 3) Prepare the broth: Place lamb bones, chicken carcasses, raw lamb fat, and a spice packet in water and simmer to obtain the broth;
[0044] 4) Slow-cooking soup: Mix the base broth and compound seasonings, simmer at 65-68℃ for 1.5-2 hours, then simmer at 75-80℃ for 0.5-1 hour, filter, and obtain slow-cooking soup;
[0045] 5) Slow cooking at low temperature: Place the marinated lamb chops and slow cooking broth in a cooking bag and seal it. First, slow cook at 60-65℃ for 1.5-2 hours, then slow cook at 70-75℃ for 3-4 hours, and finally keep warm at 80-85℃ for 20-30 minutes to obtain slow-cooked lamb chops.
[0046] 6) Sterilization and packaging: The slow-cooked lamb chops are cooled and transferred to multi-layer oxygen-barrier composite packaging bags under aseptic conditions. The packaged products are first subjected to high-pressure treatment and then microwave instant sterilization treatment, while protective gas is filled in to obtain ready-to-eat lamb chops.
[0047] In this invention, the seasoning in step 1) preferably comprises the following components in parts by weight: 35-45 parts salt, 18-22 parts sucrose, and 9-10 parts cooking wine;
[0048] The spice preferably comprises the following components by weight: 50-60 parts of green onion, 25-35 parts of ginger, 2-2.5 parts of cassia, 6.5-7 parts of dried chilli, 2-2.5 parts of star anise, 2.5-3 parts of cardamom, 2-3 parts of Sichuan pepper, and 20-25 parts of cumin;
[0049] The vegetable fermentation liquid is preferably one or more of carrot juice, beet juice and celery juice fermented by lactic acid bacteria.
[0050] In the present application, the seasoning in step 1) preferably comprises 35-45 parts of salt, further preferably 38-42 parts, and more preferably 40 parts; preferably comprises 18-22 parts of sucrose, further preferably 19-21 parts, and more preferably 20 parts; and preferably comprises 9-10 parts of cooking wine, further preferably 9.4-9.6 parts, and more preferably 9.5 parts.
[0051] In the present application, the spice in step 1) preferably comprises 50-60 parts of green onion, further preferably 54-56 parts, and more preferably 55 parts; preferably comprises 25-35 parts of ginger, further preferably 28-32 parts, and more preferably 30 parts; preferably comprises 2-2.5 parts of cassia, further preferably 2.2-2.4 parts, and more preferably 2.3 parts; preferably comprises 6.5-7 parts of dried chilli, further preferably 6.6-6.8 parts, and more preferably 6.7 parts; preferably comprises 2-2.5 parts of star anise, further preferably 2.2-2.4 parts, and more preferably 2.3 parts; preferably comprises 2.5-3 parts of cardamom, further preferably 2.6-2.8 parts, and more preferably 2.7 parts; preferably comprises 2-3 parts of Sichuan pepper, further preferably 2.4-2.6 parts, and more preferably 2.5 parts; and preferably comprises 20-25 parts of cumin, further preferably 22-24 parts, and more preferably 23 parts.
[0052] In the present application, the mass-volume ratio of the seasoning, the spice and the vegetable fermentation liquid in step 1) is preferably 62-77 g: 110-138 g: 3.5-4 L, further preferably 65-75 g: 120-130 g: 3.6-3.8 L, and more preferably 70 g: 125 g: 3.7 L.
[0053] The heating temperature is preferably 80-100℃, further preferably 85-95℃, and more preferably 90℃; and the heating time is preferably 10-20 min, further preferably 14-16 min, and more preferably 15 min.
[0054] In the present application, the addition amount of tea polyphenol in step 1) is preferably 0.1-0.2% of the mass of the mutton chop in step 2), further preferably 0.14-0.16%, and more preferably 0.15%.
[0055] The adding amount of the rosemary extract in step 1) is preferably 0.05-0.1% of the mass of the mutton chop in step 2), further preferably 0.06-0.08%, and more preferably 0.07%;
[0056] The adding amount of the calcium lactate in step 1) is preferably 0.3-0.5% of the mass of the mutton chop in step 2), further preferably 0.35-0.45%, and more preferably 0.4%;
[0057] The mass-to-volume ratio of the mutton chop and the pickling liquid in step 2) is preferably 1 kg: 0.4-0.6 L, further preferably 1 kg: 0.45-0.55 L, and more preferably 1 kg: 0.5 L.
[0058] In the present application, the vacuum degree of the vacuum in step 2) is preferably -0.09 to -0.06 MPa, further preferably -0.08 to -0.07 MPa, and more preferably -0.075 MPa, the frequency of the ultrasound is preferably 20-40 kHz, further preferably 25-35 kHz, and more preferably 30 kHz, and the pickling time is preferably 1-2 h, further preferably 1.4-1.6 h, and more preferably 1.5 h.
[0059] In the present application, the large spice bag in step 3) preferably comprises the following components by weight: 1.5-2.5 parts of star anise, 0.5-1.5 parts of cassia bark, 2-3 parts of cardamom, 4-6 parts of cumin seeds, 2-5 parts of coriander, 3-6 parts of Sichuan pepper, 4-6 parts of fennel, 15-25 parts of green onion, 8-15 parts of ginger, 15-18 parts of salt, and 5-7 parts of chicken essence.
[0060] In the present application, the large spice bag in step 3) preferably comprises 1.5-2.5 parts of star anise, further preferably 1.8-2.2 parts, and more preferably 2 parts; 0.5-1.5 parts of cassia bark, further preferably 0.8-1.2 parts, and more preferably 1 part; 2-3 parts of cardamom, further preferably 2.4-2.6 parts, and more preferably 2.5 parts; 4-6 parts of cumin seeds, further preferably 4.5-5.5 parts, and more preferably 5 parts; 2-5 parts of coriander, further preferably 3-4 parts, and more preferably 3.5 parts; 3-6 parts of Sichuan pepper, further preferably 4-5 parts, and more preferably 4.5 parts; 4-6 parts of fennel, further preferably 4.5-5.5 parts, and more preferably 5 parts; 15-25 parts of green onion, further preferably 18-22 parts, and more preferably 20 parts; 8-15 parts of ginger, further preferably 10-14 parts, and more preferably 12 parts; 15-18 parts of salt, further preferably 16-17 parts, and more preferably 16.5 parts; and 5-7 parts of chicken essence, further preferably 5.5-6.5 parts, and more preferably 6 parts.
[0061] In the present application, the mass ratio of the sheep bone, chicken frame, raw sheep oil, spice bag and water in step 3) is preferably 1500-2000:500-800:800-1000:60-95:3000-5000, further preferably 1600-1800:600-700:850-950:70-90:3500-4500, and more preferably 1700:650:900:80:4000.
[0062] In the present application, the temperature of the boiling in step 3) is preferably 90-100℃, further preferably 94-96℃, and more preferably 95℃; and the boiling time is preferably 2-3h, further preferably 2.4-2.6h, and more preferably 2.5h.
[0063] In the present application, the composite seasoning in step 4) preferably comprises the following components in parts by weight: 2-3 parts of star anise, 2-3 parts of Sichuan pepper, 30-40 parts of green onion, 9-10 parts of ginger, 10-20 parts of onion, 2-4 parts of lemongrass, 1-3 parts of cinnamon, 20-25 parts of fennel, 10-15 parts of red dates, 4-5 parts of wolfberry, and 5-7 parts of cooking wine.
[0064] In the present application, the composite seasoning in step 4) preferably comprises 2-3 parts of star anise, further preferably 2.4-2.6 parts, and more preferably 2.5 parts; preferably comprises 2-3 parts of Sichuan pepper, further preferably 2.4-2.6 parts, and more preferably 2.5 parts; preferably comprises 30-40 parts of green onion, further preferably 34-36 parts, and more preferably 35 parts; preferably comprises 9-10 parts of ginger, further preferably 9.4-9.6 parts, and more preferably 9.5 parts; preferably comprises 10-20 parts of onion, further preferably 14-16 parts, and more preferably 15 parts; preferably comprises 2-4 parts of lemongrass, further preferably 2.5-3.5 parts, and more preferably 3 parts; preferably comprises 1-3 parts of cinnamon, further preferably 1.5-2.5 parts, and more preferably 2 parts; preferably comprises 20-25 parts of fennel, further preferably 22-24 parts, and more preferably 23 parts; preferably comprises 10-15 parts of red dates, further preferably 12-14 parts, and more preferably 13 parts; preferably comprises 4-5 parts of wolfberry, further preferably 4.4-4.6 parts, and more preferably 4.5 parts; and preferably comprises 5-7 parts of cooking wine, further preferably 5.5-6.5 parts, and more preferably 6 parts.
[0065] In the present application, the mass-volume ratio of the composite seasoning and the base soup is preferably 95-135g:2-4L, further preferably 100-130g:2.5-3.5L, and more preferably 110-120g:3L.
[0066] In the present application, the mass-volume ratio of the pickled mutton chop and the slow-cooked soup in step 5) is preferably 1 kg: 0.3-0.5 L, further preferably 1 kg: 0.35-0.45 L, and more preferably 1 kg: 0.4 L;
[0067] The pressure of the high-pressure treatment in step 6) is preferably 400-600 MPa, further preferably 450-550 MPa, and more preferably 500 MPa; the time of the high-pressure treatment is preferably 3-5 min, further preferably 3.5-4.5 min, and more preferably 4 min; the temperature of the microwave instantaneous sterilization treatment is preferably 90-110℃, further preferably 95-105℃, and more preferably 100℃; and the time is preferably 30-60 s, further preferably 40-50 s, and more preferably 45 s.
[0068] The present application also provides instant small mutton chops prepared by the preparation method.
[0069] The technical solutions provided by the present application will be described in detail below in conjunction with examples, but they should not be understood as limiting the scope of protection of the present application.
[0070] 1. The preparation method of the vegetable fermentation liquid used in the examples and comparative examples is as follows:
[0071] (1) Fresh vegetables are cleaned after removing the epidermis and impurities, cut into 2-3 cm blocks, and then put into a juicer to be pulped. The obtained slurry is filtered through a 100-mesh screen to remove coarse fibers and large particle impurities, and a clear vegetable juice is obtained;
[0072] (2) The vegetable juice is placed in a pressure-resistant container and sterilized at 121℃ for 15 min, and then cooled to room temperature;
[0073] (3) The activated liquid of Lactobacillus acidophilus (bacterial liquid obtained by culturing in MRS medium at 37℃ for 16 h) is inoculated at 2% of the total volume of the vegetable juice, stirred uniformly, and then fermented under anaerobic conditions at 30℃. The fermentation is terminated when the pH decreases to 4.0 and the lactic acid concentration reaches 0.8% (w / v), and a lactic acid bacteria fermented vegetable juice is obtained.
[0074] 2. Tea polyphenol (food grade, purity ≥ 95%, commercially available raw material);
[0075] Rosemary extract (food grade, obtained by supercritical CO2 extraction, content ≥ 90%, commercially available raw material);
[0076] Calcium lactate (Ca(C3H5O3)2, food grade, purity ≥ 98%, commercially available raw material).
[0077] 3. The retort bag is a food grade PA / PE composite bag commercially available, which can withstand 90℃ heat treatment and has good sealing property;
[0078] The multi-layer oxygen barrier composite packaging bag is food grade, and is a commercially available PET / PA / CPP composite bag, which can withstand 120℃ heat treatment and has good sealing performance.
[0079] Example 1
[0080] After cutting 7 kg of mutton chops, the mutton chops were soaked in a 0.1% citric acid aqueous solution for 1 h, and then cleaned to remove blood water for use.
[0081] 35 g of salt, 18 g of sucrose and 9 g of cooking wine were mixed to obtain a seasoning; 50 g of green onion, 25 g of ginger, 2 g of cassia, 6.5 g of dried pepper, 2 g of star anise, 2.5 g of cardamom, 2 g of Zanthoxylum bungeanum and 20 g of fennel were mixed to obtain a spice; the seasoning, the spice and 3.5 L of carrot juice fermented by lactic acid bacteria were mixed, heated and cooked at 80℃ for 20 min, then 7 g of tea polyphenol, 3.5 g of rosemary extract and 21 g of calcium lactate were stirred evenly, and cooled to room temperature to obtain a marinating liquid (about 3.5 L).
[0082] The mutton chops and the marinating liquid were marinated under the condition of a vacuum degree of-0.09 MPa and an ultrasonic frequency of 20 kHz for 1 h to obtain marinated mutton chops (about 7.4 kg).
[0083] 1.5 g of star anise, 0.5 g of cassia bark, 2 g of tailed cardamom, 4 g of coriander seeds, 2 g of coriander, 3 g of Zanthoxylum bungeanum, 4 g of fennel, 15 g of green onion, 8 g of ginger, 15 g of salt and 5 g of chicken essence were mixed, put into a gauze bag and tightly sealed to obtain a large spice bag; then 1.5 kg of mutton bones, 0.5 kg of chicken frame, 0.8 kg of raw mutton oil and the large spice bag were placed in 3 kg of deionized water, and a stock was obtained by simmering at 90℃ for 2 h (about 2.5 L).
[0084] 2 g of star anise, 2 g of Zanthoxylum bungeanum, 30 g of green onion, 9 g of ginger, 10 g of onion, 2 g of laurel leaf, 1 g of cassia, 20 g of fennel, 10 g of red dates, 4 g of medlar and 5 g of cooking wine were mixed to obtain a compound seasoning; the stock and the compound seasoning were mixed, first simmered at 65℃ for 2 h, then simmered at 75℃ for 1 h, and filtered to obtain a slow-cooked soup (about 2.4 L).
[0085] The marinated mutton chops and the slow-cooked soup were placed in a retort bag for packaging, first slow-cooked at 60℃ for 2 h, then slow-cooked at 70℃ for 4 h, and finally kept at 80℃ for 30 min to obtain slow-cooked mutton chops.
[0086] The slow-cooked mutton chops were cooled to room temperature and transferred to a multi-layer oxygen barrier composite packaging bag under sterile conditions for packaging, with 1 kg per bag. The packaged product was first subjected to high-pressure treatment at 500 MPa for 5 min, then subjected to microwave instantaneous sterilization treatment at 90℃ for 60 s, and filled with nitrogen gas to obtain instant small mutton chops.
[0087] Example 2
[0088] The 7 kg mutton chops were soaked in a 0.1% citric acid aqueous solution for 1 h, and then cleaned to remove the blood water.
[0089] 45 g of salt, 22 g of sucrose and 10 g of cooking wine were mixed to obtain a seasoning; 60 g of green onion, 35 g of ginger, 2.5 g of cassia, 7 g of dried chili, 2.5 g of star anise, 3 g of cardamom, 3 g of Zanthoxylum bungeanum and 25 g of fennel were mixed to obtain a spice; the seasoning, the spice and 4 L of the lactic acid bacteria fermented beet juice were mixed, heated and cooked at 100 °C for 10 min, then 14 g of tea polyphenol, 7 g of rosemary extract and 35 g of calcium lactate were stirred to obtain a marinating liquid (about 3.9 L).
[0090] The mutton chops and the marinating liquid were marinated under the condition of a vacuum degree of -0.06 MPa and an ultrasonic frequency of 40 kHz for 2 h to obtain marinated mutton chops (about 7.6 kg).
[0091] 2.5 g of star anise, 1.5 g of cassia bark, 3 g of tailed cardamom, 6 g of coriander seed, 5 g of coriander, 6 g of Zanthoxylum bungeanum, 25 g of green onion, 15 g of ginger, 18 g of salt and 7 g of chicken essence were mixed, put into a gauze bag and tightly sealed to obtain a large spice bag; then 2 kg of mutton bones, 0.8 kg of chicken frame, 1 kg of raw mutton oil and the large spice bag were placed in 5 kg of deionized water, and a stock was obtained by heating and cooking at 100 °C for 3 h (about 3.6 L).
[0092] 3 g of star anise, 3 g of Zanthoxylum bungeanum, 40 g of green onion, 10 g of ginger, 20 g of onion, 4 g of laurel leaf, 3 g of cassia, 25 g of fennel, 15 g of red dates, 5 g of medlar and 7 g of cooking wine were mixed to obtain a compound seasoning; the stock and the compound seasoning were mixed, heated and cooked at 68 °C for 1.5 h and then at 80 °C for 0.5 h, and then filtered to obtain a slow-cooked soup (about 3.7 L).
[0093] The marinated mutton chops and the slow-cooked soup were placed in a retort bag and sealed, and then slow-cooked at 65 °C for 1.5 h, at 75 °C for 3 h and finally at 85 °C for 20 min to obtain slow-cooked mutton chops.
[0094] The slow-cooked mutton chops were cooled to room temperature and transferred to a multi-layer oxygen-barrier composite packaging bag under sterile conditions, with each bag containing 1 kg of product. The packaged product was first subjected to high-pressure treatment at 600 MPa for 3 min, and then microwave instantaneous sterilization treatment at 110 °C for 30 s, while nitrogen was filled, to obtain instant small mutton chops.
[0095] Example 3
[0096] The 7 kg mutton chops were soaked in a 0.1% citric acid aqueous solution for 1 h, and then cleaned to remove the blood water.
[0097] Mixing 40 g of salt, 20 g of sucrose and 9.5 g of cooking wine uniformly to obtain a seasoning; mixing 55 g of green onion, 30 g of ginger, 2.2 g of cassia, 6.8 g of dried pepper, 2.4 g of star anise, 2.6 g of cardamom, 2.5 g of Zanthoxylum bungeanum and 23 g of cumin uniformly to obtain a spice; mixing the seasoning, the spice and 3.8 L of celery juice fermented by lactic acid bacteria, heating and cooking at 90℃ for 15 min, then stirring uniformly 10.5 g of tea polyphenol, 4.2 g of rosemary extract and 28 g of calcium lactate, cooling to room temperature to obtain a marinating liquid (about 3.7 L).
[0098] Marinating the mutton chops and the marinating liquid under the condition of vacuum degree of -0.07 MPa and ultrasonic frequency of 30 kHz for 1.5 h to obtain marinated mutton chops (about 7.5 kg).
[0099] Mixing 2 g of star anise, 0.8 g of cassia, 2.5 g of tailed cardamom, 5 g of coriander seed, 4 g of coriander, 5 g of Zanthoxylum bungeanum, 5 g of cumin, 20 g of green onion, 12 g of ginger, 16 g of salt and 6 g of chicken essence uniformly, putting into a gauze bag and tightly sealing to obtain a large spice bag; then putting 1.8 kg of mutton bone, 0.6 kg of chicken frame, 0.9 kg of raw mutton oil and the large spice bag into 4 kg of deionized water, and simmering at 95℃ for 2.5 h to obtain a stock (about 3.0 L).
[0100] Mixing 2.5 g of star anise, 2.5 g of Zanthoxylum bungeanum, 35 g of green onion, 9.5 g of ginger, 15 g of onion, 3 g of laurel leaf, 2 g of cassia, 22 g of cumin, 13 g of red jujube, 4.5 g of Chinese wolfberry and 6 g of cooking wine uniformly to obtain a compound seasoning; mixing the stock and the compound seasoning, first simmering at 66℃ for 1.8 h, then simmering at 76℃ for 0.8 h, and filtering to obtain a slow-cooked soup (about 3.0 L).
[0101] Packing the marinated mutton chops and the slow-cooked soup into a retort pouch, first slow-cooking at 64℃ for 1.6 h, then slow-cooking at 72℃ for 3.5 h, and finally keeping warm at 83℃ for 25 min to obtain slow-cooked mutton chops.
[0102] Cooling the slow-cooked mutton chops to room temperature and transferring to a multi-layer oxygen-barrier composite packaging bag under sterile conditions for packaging, 1 kg per bag, and then subjecting the packaged product to high-pressure treatment at 400 MPa for 4 min, microwave instantaneous sterilization treatment at 100℃ for 50 s, and nitrogen filling to obtain instant small mutton chops.
[0103] Example 4
[0104] After cutting 7 kg of mutton chops into pieces, soaking in a 0.1% citric acid aqueous solution for 1 h, and cleaning after removing blood water, the mutton chops were ready for use.
[0105] Mix 36 g of salt, 19 g of cane sugar and 9 g of cooking wine to obtain a seasoning; mix 58 g of green onion, 34 g of ginger, 2.3 g of cassia, 6.7 g of dried chilli, 2.2 g of star anise, 2.8 g of cardamom, 2 g of Zanthoxylum bungeanum and 22 g of cumin to obtain a spice; mix the seasoning, the spice and 3.7 L of celery juice fermented by lactic acid bacteria, heat and cook at 92℃ for 18 min, then add 8.4 g of tea polyphenol, 4.2 g of rosemary extract and 31.5 g of calcium lactate, stir well, and cool to room temperature to obtain a marinating liquid (about 3.6 L).
[0106] Marinate the mutton chops and the marinating liquid under the condition of vacuum degree of -0.08 MPa and ultrasonic frequency of 25 kHz for 1.6 h to obtain marinated mutton chops (about 7.6 kg).
[0107] Mix 2.2 g of star anise, 0.6 g of cassia bark, 2.4 g of tsaoko, 4.5 g of cumin seeds, 3 g of coriander, 4 g of Zanthoxylum bungeanum, 5.5 g of cumin, 18 g of green onion, 10 g of ginger, 16 g of salt and 5.5 g of chicken essence, put them into a gauze bag and tie it tightly to seal, to obtain a large spice bag; then put 1.6 kg of mutton bones, 0.7 kg of chicken frame, 0.95 kg of raw mutton oil and the large spice bag into 4.5 kg of deionized water, and simmer at 94℃ for 2.6 h to obtain a stock (about 3.6 L).
[0108] Mix 2.4 g of star anise, 2.2 g of Zanthoxylum bungeanum, 32 g of green onion, 9 g of ginger, 18 g of onion, 3.5 g of laurel leaves, 2.5 g of cassia, 24 g of cumin, 13 g of red dates, 4.5 g of medlar and 6.5 g of cooking wine to obtain a compound seasoning; mix the stock and the compound seasoning, first simmer at 67℃ for 1.6 h, then simmer at 78℃ for 0.6 h, and filter to obtain a slow-cooked soup (about 3.2 L).
[0109] Put the marinated mutton chops and the slow-cooked soup into a retort bag, first slow-cook at 63℃ for 1.8 h, then slow-cook at 74℃ for 3.2 h, and finally keep warm at 82℃ for 25 min to obtain slow-cooked mutton chops.
[0110] Cool the slow-cooked mutton chops to room temperature and transfer them to a multi-layer oxygen-barrier composite packaging bag under sterile conditions, with 1 kg per bag. The packaged product is first subjected to high-pressure treatment at 550 MPa for 3.5 min, then subjected to microwave instantaneous sterilization treatment at 95℃ for 40 s, and filled with nitrogen gas at the same time to obtain instant small mutton chops.
[0111] Comparative Example 1
[0112] The same as Example 1, except that an equal volume of deionized water is used instead of carrot juice fermented by lactic acid bacteria.
[0113] Comparative Example 2
[0114] The same as Example 1, except that tea polyphenol, rosemary extract and calcium lactate are omitted.
[0115] Comparative Example 3
[0116] The same as Example 1, except that the ultrasonic condition is not used.
[0117] Comparative Example 4
[0118] The same as Example 1, except that the temperature of simmering the bottom soup is modified to 150℃ and the time is modified to 1 h.
[0119] Comparative Example 5
[0120] The same as Example 1, except that the temperature of simmering the bottom soup is modified to 150℃ and the time is modified to 1 h.
[0121] Comparative Example 6
[0122] The same as Example 1, except that the temperature of simmering the bottom soup is modified to 150℃ and the time is modified to 1 h.
[0123] Comparative Example 7
[0124] The same as Example 1, except that the high pressure treatment is removed and only microwave instantaneous sterilization treatment is performed at 90℃ for 60 s.
[0125] Comparative Example 8
[0126] The same as Example 1, except that nitrogen is not filled and is directly sealed.
[0127] Comparative Example 9
[0128] The same as Example 1, except that the ultrasonic frequency in the process of marinating the lamb chop is modified to 70 kHz and the marinating time is shortened to 0.5 h.
[0129] Comparative Example 10
[0130] The same as Example 1, except that the mass of the lamb bone is modified to 1 kg and the mass of the chicken frame is modified to 1 kg.
[0131] The quality of the instant lamb chop prepared according to Examples 1-4 and Comparative Examples 1-10 is analyzed, and the results are shown in Table 1.
[0132] The pH value is determined by using a food special pH meter (referring to GB 5009.237-2016); the moisture content is determined by the drying method according to GB 5009.3-2016; the protein content is determined by the Kjeldahl method according to GB 5009.5-2016; the cooking loss is determined by weighing the sample, weighing the initial mass M1, sealing the sample in a polyethylene heat-resistant bag, heating in a 80℃ constant temperature water bath for 30min, taking out and cooling to room temperature, wiping off the surface moisture and weighing, recording as M2, the cooking loss rate (%) = (M1-M2) / M1*100%; the L*, a* and b* values are determined by using a color difference meter (calibrated with a standard white board); the elasticity is determined by using a texture analyzer (P / 36R probe, compression rate 30%, speed 1mm / s), and the obtained elasticity value is the ratio of the second compression displacement to the first compression displacement (unitless).
[0133] Table 1 quality analysis results of different instant small lamb chops
[0134]
[0135] As shown in Table 1, the instant small lamb chops prepared by the present application are significantly better than the samples of each comparative example in overall quality. The products of the examples generally have higher water retention rate and protein content, and the cooking loss rate is significantly reduced, indicating that the process can effectively reduce the loss of nutrients and water; at the same time, the pH value is suitable, the color of the product is brighter, and the redness value is significantly improved, avoiding the common phenomenon of dull or yellowish color in the samples of the comparative examples; in terms of texture, the elasticity of the examples is significantly better than that of the comparative examples, the meat is more compact, elastic and juicy, and the overall taste is significantly improved. In summary, the method of the present application has significant advantages in nutrient retention, water retention, color and texture, etc., proving that it can effectively overcome the shortcomings of the existing processing technology, and obtain instant small lamb chop products with stable quality, excellent flavor and extended shelf life.
[0136] The above only describes the preferred embodiments of the present application, and it should be noted that for ordinary skilled persons in the art, several improvements and refinements can be made without departing from the principles of the present application, and these improvements and refinements should also be considered as the protection scope of the present application.
Claims
1. A method of preparing a ready-to-eat lamb chop, characterized in that, The method comprises the following steps: 1) preparing a marinating solution: mixing seasonings, spices and vegetable fermentation liquor, heating and cooking, adding tea polyphenol, rosemary extract and calcium lactate, cooling to obtain the marinating solution; 2) marinating: marinating the mutton chops and the marinating solution under vacuum and ultrasonic conditions to obtain marinated mutton chops; 3) simmering a base soup: placing mutton bones, chicken frames, raw mutton oil and a spice bag in water and simmering to obtain the base soup; 4) simmering a slow-cooked soup: mixing the base soup and compound seasonings, first simmering at 65-68℃ for 1.5-2h, then simmering at 75-80℃ for 0.5-1h, filtering to obtain the slow-cooked soup; 5) low-temperature slow-cooking: placing the marinated mutton chops and the slow-cooked soup in a steaming bag, first slow-cooking at 60-65℃ for 1.5-2h, then slow-cooking at 70-75℃ for 3-4h, and finally keeping warm at 80-85℃ for 20-30min to obtain the slow-cooked mutton chops; 6) sterilizing and packaging: cooling the slow-cooked mutton chops and transferring them to a multi-layer oxygen-barrier composite packaging bag under sterile conditions, subjecting the packaged product to high-pressure treatment, microwave instantaneous sterilization treatment and protection gas filling to obtain instant mutton chops.
2. The production method according to claim 1, characterized by, The seasonings in step 1) comprise the following components in parts by weight: salt 35-45 parts, sugar 18-22 parts, cooking wine 9-10 parts; The spices comprise the following components in parts by weight: green onion 50-60 parts, ginger 25-35 parts, cassia 2-2.5 parts, dried chilli 6.5-7 parts, star anise 2-2.5 parts, cardamom 2.5-3 parts, Sichuan pepper 2-3 parts, cumin 20-25 parts; The vegetable fermentation liquor is one or more of carrot juice, beet juice and celery juice fermented by lactic acid bacteria.
3. The production method according to claim 1 or 2, characterized by, The mass-volume ratio of the seasonings, spices and vegetable fermentation liquor in step 1) is 62-77g: 110-138g: 3.5-4L; The heating and cooking temperature is 80-100℃, and the time is 10-20min.
4. The production method according to claim 3, characterized by, The addition amounts of tea polyphenol, rosemary extract and calcium lactate in step 1) are 0.1-0.2%, 0.05-0.1% and 0.3-0.5% of the mass of the mutton chops in step 2), respectively; The mass-volume ratio of the mutton chops and the marinating solution in step 2) is 1kg: 0.4-0.6L.
5. The preparation method according to claim 4, characterized in that, The vacuum degree of the vacuum in step 2) is -0.09 to -0.06MPa, the ultrasonic frequency is 20-40kHz, and the marinating time is 1-2h.
6. The production method according to claim 4 or 5, characterized by, The spice bag in step 3) comprises the following components in parts by weight: star anise 1.5-2.5 parts, cassia bark 0.5-1.5 parts, Amomum kravanh 2-3 parts, caraway seeds 4-6 parts, coriander 2-5 parts, Sichuan pepper 3-6 parts, cumin 4-6 parts, green onion 15-25 parts, ginger 8-15 parts, salt 15-18 parts, chicken essence 5-7 parts; The mass ratio of the mutton bones, chicken frames, raw mutton oil, spice bag and water in step 3) is 1500-2000: 500-800: 800-1000: 60-95: 3000-5000.
7. The preparation method according to claim 6, characterized in that, The simmering temperature in step 3) is 90-100℃, and the simmering time is 2-3h.
8. The preparation method according to claim 7, characterized in that, Step 4) the compound seasoning comprises the following components in parts by weight: star anise 2-3 parts, Sichuan pepper 2-3 parts, green onion 30-40 parts, ginger 9-10 parts, onion 10-20 parts, bay leaf 2-4 parts, cinnamon 1-3 parts, fennel 20-25 parts, red date 10-15 parts, Chinese wolfberry 4-5 parts, cooking wine 5-7 parts; The mass-volume ratio of the compound seasoning and the base soup is 95-135 g: 2-4 L.
9. The production method according to claim 8, characterized by, Step 5) the mass-volume ratio of the pickled mutton chop and the slow-cooked soup is 1 kg: 0.3-0.5 L; Step 6) the pressure of the high-pressure treatment is 400-600 MPa, the time of the high-pressure treatment is 3-5 min; the temperature of the microwave instantaneous sterilization treatment is 90-110 ℃, and the time is 30-60 s.
10. The instant mutton chop prepared by the preparation method in any one of claims 1-9.