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Technique for preparing wine of lamp meat

A production process and lamb meat technology, applied in the field of winemaking technology, can solve the problems of low manufacturing cost, long process cycle and high manufacturing cost, and achieve the effect of speeding up the speed and improving the nourishing effect.

Inactive Publication Date: 2007-08-01
黄磊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a production process of lamb meat wine, which overcomes the shortcomings of long process cycle and high manufacturing cost of the traditional fermentation and brewing method, adopts a biological enzymatic hydrolysis method, has strong process operability, short cycle, and low manufacturing cost, and is suitable for large-scale industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The main material is lamb from Ningxia, and the auxiliary materials are wolfberry, red dates and licorice, and the final blending is done with edible alcohol.

[0023] 1. Take 100 kg of selected lamb meat, remove the fat, cut into pieces, crush and beat with a vertical feed grinder. The aperture of the sieve plate of the grinder is 6 mm. When beating, tap water is continuously added to the hopper from the top of the grinder hopper. In the middle, add 50 kg of water until it is beaten into minced meat, a total of 150 kg.

[0024] 2. The minced meat is hydrolyzed with a compound protease (purchased directly) produced by Ningxia Lingwu Taiyun Biochemical Products Co., Ltd. The amount of protein contained in lamb meat varies according to the growth time, birth season, and place of origin. When using a compound protease here, it is necessary to first measure the amount of protein contained in each kilogram of lamb meat, and then calculate the protein content of the lamb meat...

Embodiment 2

[0030] The main material is lamb from Ningxia, and the auxiliary materials are wolfberry, red dates and licorice, and white wine is used as the final blend.

[0031] 1. Take 100 kg of selected lamb meat, remove fat, cut into pieces, crush and beat with a vertical feed grinder, the aperture of the grinder sieve plate is 10 mm, and continuously add tap water to the hopper from above the grinder hopper when beating In the middle, add 100 kg of water until it is beaten into minced meat, a total of 200 kg.

[0032] 2. The minced meat is hydrolyzed with the compound protease (purchased directly) produced by Novixin. As example one, the lamb meat used contains 14% protein, and 100 kilograms of lamb meat contains 14 kilograms of protein total amount, and the compound protease consumption of this example is 84 grams. During enzymolysis, the substrate concentration is 7%, the enzymolysis temperature is 50°C, and the enzymolysis time is 4 hours; after hydrolysis, the enzyme is inactivat...

Embodiment 3

[0037] The main material is lamb from Ningxia, and the auxiliary materials are goji, red dates and licorice, and white wine is used as the final blend.

[0038] 1. Take 100 kg of selected lamb meat, remove fat, cut into pieces, crush and beat with a vertical feed grinder, the aperture of the grinder sieve plate is 15 mm, and continuously add tap water to the hopper from the top of the grinder hopper when beating In the middle, add 200 kg of water until it is beaten into minced meat, a total of 300 kg.

[0039] 2. The minced meat is hydrolyzed with the compound protease (purchased directly) produced by Guangzhou Yuantian Enzyme Preparation Factory. As example one, the lamb meat used contains 14% protein, and 100 kilograms of lamb meat contains 14 kilograms of protein total amount, and the compound protease consumption of this example is 28 grams. During enzymolysis, the substrate concentration was 4.7%, the enzymolysis temperature was 55°C, the enzymolysis temperature was 40°C...

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Abstract

The present invention provides a lamb mutton liquor's production process, relates to one kind of taking the Ningxia lamb mutton as the raw material, after enzyme the compound with protein hydrolysis, adds Ningxia medlar, the red jujube, liquorice extraction, then adds the edible ethyl alcohol or the white liquor and blends the recovery liquor. This invention greatly enhances the lamb mutton and medlar, red jujube, liquorice's using rate, and enhances its nutritious effect, found one comprehensive utilization which is a new way for the livestock product's deep processing, and provides one kind of new craft for the lamb mutton liquor production.

Description

technical field [0001] The invention relates to a wine-making process, in particular to a production process of lamb meat wine. Background technique [0002] Lamb meat, also known as lamb meat, is obtained from lambs born only 40 to 50 days old. It is famous for its rich nutrition and delicious taste. The traditional eating method of lamb meat is cooking, and its eating time is limited. It can only be eaten in spring and autumn when lambs are born in a year, and there are few other seasons. Moreover, the traditional eating method of cooking makes the nutrients in lamb meat limited. Losses cannot be fully utilized by people. As a health-care and nourishing wine, lamb wine has been recorded as early as the Yongzheng period of the Qing Dynasty, and its brewing method is a traditional fermentation method. Chinese patent CN 1542112A also discloses a method for brewing wine with wolfberry lamb meat, fermenting cooked lamb meat with lump koji and adding things such as wolfberry, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 黄磊
Owner 黄磊
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