Preparation method of lamb chop

Abstract

The invention relates to the technical field of food processing, in particular to a preparation method of mutton chops, which comprises the following steps: unfreezing, preparing an injection, preparing a tumbling liquid, injecting, tumbling, pickling, steaming, packaging, quick-freezing, performing metal detection and warehousing. The original processing process flow is changed, the mutton chops are better in taste, nutrients are locked in the mutton chops, nutrient loss is avoided, the mutton chops can be eaten after being unfrozen and reheated for 10-20 minutes after a bag is opened, the mutton chops are more convenient to eat, parameters in the whole process are controllable, operation is standardized, and the stability of product quality is guaranteed. And secondly, the processing flow is simplified, and the mutton smell can be removed by arranging the mutton smell removing step, so that the flow is more simplified. The processing method solves the problems that the taste of the mutton chops is poor and the nutritional ingredients of the mutton chops are lost in the existing processing technology of the mutton chops, and the existing processing technology of the mutton chops is tedious in process flow and cannot shorten the processing flow under the condition of not removing the mutton smell.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for preparing lamb chops. Background Art

[0002] Meat products are rich in animal protein, fat, minerals and vitamins, which can not only replenish energy, but also replenish a variety of nutrients needed by the body. In life, we usually eat pork, mutton, beef, fish and other meat products. When eating at home or when camping or traveling in the wild, they often need to be steamed and cooked and are not easy to carry. This method takes too long and is not convenient, and cannot be eaten quickly.

[0003] At present, the common lamb chop processing in the market generally uses marinade and lamb chops to marinate raw and then artificially bake. The process takes a long time, the process is cumbersome and unstable, but it is not convenient. In view of this problem, Chinese patent CN110663886A, a processing technology of Qianbei Mayang hand-torn lamb chops, points out the following steps: lamb chop pretreatment, marinade preparation, deodorization, cooking, flavoring, cooling, packaging, sterilization, cooling, quality inspection, mainly adding the processed lamb chops to the marinade and putting them in a pressure cooker for pressing, and then collecting the juice and flavoring the cooked lamb chops, and then cooling and packaging. In view of the use of a pressure cooker for pressing in the prior art patent document, most of the nutrients in the lamb chops are lost during the pressing process. Although the lamb chops are relatively soft when eaten, the lamb chops have a poor taste when chewed. Secondly, the processing technology of the patent uses a separate deodorization step, which makes the overall processing time extended and cumbersome.

[0004] Therefore, in order to ensure that the lamb chops have a crispy taste while preventing the nutrients in the lamb chops from being lost, improve the taste of the food, and simplify the processing process, a method for preparing lamb chops is hereby proposed. Summary of the invention

[0005] In view of the shortcomings of the prior art, the present invention provides a method for preparing lamb chops, which solves the problems of poor taste and loss of nutrients in the existing lamb chops processing technology, as well as the problem that the existing lamb chops processing process is complicated and the processing process cannot be shortened without removing the smell of mutton.

[0006] To achieve the above object, the present invention provides the following technical solution: a method for preparing lamb chops, comprising the following steps:

[0007] S1. Thawing: Take 100Kg of lamb chops and unpack them, and put them into a low-temperature and high-humidity thawing room for thawing;

[0008] S2. Prepare injection solution: Take 100 kg of purified water and mix it evenly with the powder, add the powder while stirring, and make the powder evenly dissolve in the purified water. The prepared injection solution should not be granular;

[0009] S3 configuration rolling and kneading liquid: For every 100Kg of lamb chops, the rolling and kneading liquid is configured to be 20-40Kg of purified water and the powder is evenly mixed, and the powder is added while stirring so that the powder is evenly dissolved in the purified water, wherein the kneading liquid after the preparation shall not appear granular;

[0010] S4 injection: the lamb chops thawed in step S1 are laid flat on the chain of the injection machine, and the injection liquid in step S2 is injected into the lamb chops from the front side of the lamb chops by the injection machine;

[0011] S5. Tumbling: The lamb chops injected in step S4 are added to the tumbling machine, and then the tumbling liquid in step S3 is added;

[0012] S6. Marinating: immerse the lamb chops tumbled in step S5 in a container containing tumbling liquid, wherein the ratio of tumbling liquid to lamb chops in the container is 1-2:1, and mark the date and time on the container, and marinate in a refrigerator at 0-4°C for 12-16h;

[0013] S7. Steaming: Using a spiral steamer, the lamb chops marinated in step S6 are steamed in a steam mode, wherein the temperature of the front and rear zones of the steamer is 60-95°C, the time is 40-100min, and the steam speed is 1-3m / s;

[0014] S8. Packaging: After steaming, vacuum packing is carried out. The net weight of each package is ≥500g. Each package must contain at least 4 ribs. The number of lamb chops cannot exceed 2. The seal should be firm, the sealing line should be straight, and there should be no slant.

[0015] S9. Quick freezing: putting the bagged lamb chops packaged in step S8 into a quick freezing cold storage until the center temperature of the bagged lamb chops is ≤-18°C and then taking them out;

[0016] S10. Metal detection: The bagged meat after quick freezing in step S9 is sent to the detection device to detect whether there are ceramic balls, glass balls or metal foreign matter inside, and if so, it is removed;

[0017] S11. Warehousing: Pack the bagged meat that has passed the inspection in step S10 into boxes, and store the packed products in a low-temperature constant-temperature warehouse.

[0018] Through the above technical solution, further, the lamb chops thawing in step S1 is required to be thawed at low temperature and high humidity to 0-8°C.

[0019] Furthermore, in step S1, lamb chops free of blood stains, lesions, foreign matter, drug residues, and peculiar smell are selected.

[0020] As a preferred technical solution, the powder in step S2 is 1-5 kg ​​of edible salt, 1-2 kg of water retaining agent, and 1-4 kg of chicken essence, and the temperature during preparation is 0-10°C.

[0021] Furthermore, the powder in step S3 is 1-5 kg ​​of seasoning and 1-2 kg of starch, and the temperature during preparation is 0-10°C.

[0022] As a preferred technical solution, the total injection rate of the injection machine in step S4 is 25-30%, and the injection machine parameters are water pump pressure 3-4, speed 100-200mm / s, needle bridge height 50-100mm, step 200-280mm, and lowest position 1-2mm.

[0023] Furthermore, in step S5, the total amount of tumbling liquid accounts for 20% to 60% of the total volume of the tumbling machine, vacuum is drawn, the tumbling machine rotates at 4-8 rpm, the temperature is 4° C., and the tumbling time is 40-100 minutes.

[0024] As a preferred technical solution, in step S7, the center temperature of the product needs to be sampled and monitored at the outlet of the spiral steaming and baking machine, and the temperature should be 83-87°C.

[0025] Furthermore, the bagged lamb chops packaged in step S9 need to be evenly spread on a plate in the quick-freezing cold storage.

[0026] Compared with the prior art, the present invention provides a method for preparing lamb chops, which has the following characteristics:

[0027] Beneficial effects:

[0028] 1. When thawing, the blood in the lamb chops will slowly flow out, and then the mutton smell of the lamb chops will be further removed through the steps of injection, tumbling and pickling. Then, through steaming, the mutton smell of the lamb chops can be fully volatilized, so that the lamb chops after steaming will not have any mutton smell, and through the pickling effect of injection liquid and tumbling liquid, the lamb chops will be more fragrant, and the original process is simplified. Different from the existing lamb chop processing technology, this process method does not use boiling but steaming, so that the nutrients in the lamb chops can be locked and prevented from being lost, and the lamb chops taste better.

[0029] 2. The thawing method adopted in this preparation method is low-temperature and high-humidity thawing to 0-8°C. This method can firstly prevent the increase of bacteria and other microorganisms during thawing, because the higher the temperature, the faster the bacteria and other microorganisms multiply. However, simple low temperature (needs to be above 0°C but not more than 8°C) cannot quickly thaw the lamb chops. Therefore, the high-humidity method at this temperature is adopted to make the surface of the lamb chops begin to thaw rapidly. In this process, it can prevent bacteria from multiplying too quickly and can also achieve the effect of quickly thawing the lamb chops through high humidity. DETAILED DESCRIPTION

[0030] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0031] Example

[0032] In order to clearly illustrate the technical features of the present invention, the present invention is described in detail below through specific implementation methods and in conjunction with the accompanying drawings.

[0033] Lamb chops are rich in protein, which is higher than pork and beef, providing essential nutrients for the human body. They are also rich in calcium, iron, vitamin C, etc. These elements are essential for maintaining normal physiological functions of the human body. Lamb chops also have the effects of resisting cold, nourishing the kidneys and strengthening yang, strengthening the spleen and nourishing the spleen, nourishing the stomach, nourishing the liver, moistening the lungs and relieving cough, and invigorating qi and blood.

[0034] The present invention provides the following technical solution: a method for preparing lamb chops, comprising the following steps:

[0035] S1. Thawing: Select lamb chops without blood stains, lesions, foreign matter, drug residues, or peculiar smell. After unpacking, place 100 kg of lamb chops in a low-temperature and high-humidity thawing room for thawing. Compared with slow thawing and microwave ovens, the temperature of slow thawing and microwave ovens is relatively high. Although they can play a role in thawing, the higher the temperature, the faster the bacteria will multiply. The longer the thawing time and the higher the thawing temperature, the more active the bacteria and other microorganisms will be. If the meat is thawed in water, it takes a long time, and bacteria and other microorganisms can easily multiply in large numbers, which will not only cause the loss of nutrients in the meat but also affect the taste of the meat. In addition, if the meat is thawed in water, the soluble protein, amino acids, B vitamins, etc. in the meat will be lost, and the taste will also deteriorate. Moreover, if the temperature is too high, the surface of the lamb chops will be cooked, but the inside will still be icy. The lamb chops require low temperature and high humidity thawing to 0-8°C. This method can first prevent the increase of bacteria and other microorganisms during thawing, because the higher the temperature, the faster the bacteria and other microorganisms multiply. However, simple low temperature (needs to be above 0°C and not more than 8°C) cannot quickly thaw the lamb chops. Therefore, the high humidity method at this temperature is used to make the surface of the lamb chops begin to thaw quickly. In this process, it can prevent bacteria from multiplying too quickly and can also achieve a rapid thawing effect on the lamb chops through high humidity.

[0036] S2. Prepare injection solution: Take 100 kg of purified water and mix it evenly with the powder, stir and add the powder at the same time, so that the powder is evenly dissolved in the purified water, and the prepared injection solution must not appear granular, wherein the powder is 1-5 kg ​​of edible salt, 1-2 kg of water retaining agent, 1-4 kg of chicken essence, and the temperature during preparation is 0-10 ° C. The role of the water retaining agent is to increase the water holding capacity of the lamb chops, improve the taste of the meat, and improve the effect of steaming. It is necessary to ensure that the mixture is evenly mixed and no granularity can appear to prevent the local temperature from being too high during the subsequent steaming process;

[0037] S3. Prepare rolling and kneading liquid: for every 100 kg of lamb chops, the rolling and kneading liquid is prepared by mixing 20-40 kg of purified water and powder evenly, stirring and adding powder at the same time, so that the powder is evenly dissolved in the purified water, wherein the prepared kneading liquid shall not appear granular, wherein the powder in this step is 1-5 kg ​​of seasoning and 1-2 kg of starch, and the rolling and kneading liquid is subjected to the physical impact of the rolling and kneading machine, so that the pickled meat is continuously falling and kneading during the rolling and kneading process, thereby destroying the organizational structure of the meat and making the meat loose, which not only improves the penetration speed of the pickling liquid and makes the pickling liquid evenly distributed in the meat, but also can absorb a large amount of brine, shortening the pickling period, and compared with static pickling, the rolling and kneading pickling technology can significantly improve the pickling efficiency and reduce the pickling time, and the rolling and kneading operation causes the muscle cells to be destroyed, and a large amount of calcium ions are released from the sarcoplasmic reticulum, thereby activating and improving the activity of calcium-activated neutral protease. This enzyme can degrade cytoskeletal proteins and improve the tenderness of meat products. At the same time, the physical impact force generated by tumbling and kneading also causes a certain degree of damage to the connective tissue in the muscle, increasing the space between muscle fibers and further improving the tenderness of the product.

[0038] S4. Injection: Lay the lamb chops thawed in step S1 flat on the chain of the injection machine, and inject the injection liquid in step S2 into the lamb chops from the front of the lamb chops through the injection machine. During the injection process, the total injection rate of the injection machine is 25-30%. The parameters of the injection machine are water pump pressure 3-4, speed 100-200mm / s, needle bridge height 50-100mm, step 200-280mm, and the lowest position 1-2mm. The injection speed must not be too fast to prevent the needle bridge from piercing the lamb chops, resulting in the injection liquid being unable to fully contact the mutton on the lamb chops. The appropriate needle bridge height can ensure the stability and reliability of the injection, and the appropriate lowest position can ensure that the injection needle is always within a safe range during the injection process;

[0039] S5. Tumbling: The lamb chops injected in step S4 are added to the tumbling machine, and then the tumbling liquid in step S3 is added, wherein the total amount of tumbling liquid accounts for 20% to 60% of the total volume of the tumbling machine, vacuuming, tumbling machine speed 4-8 rpm, temperature 4 ° C, tumbling 40-100 minutes, wherein the tumbling machine is Shijiazhuang Hamp Food Machinery Co., Ltd. produced GR ~ 2500 vacuum tumbling machine;

[0040] S6. marinating: immersing the lamb chops tumbled in step S5 in a container containing tumbling liquid, wherein the ratio of tumbling liquid to lamb chops in the container is 1-2:1, and marking the date and time on the container, and marinating in a 0-4°C refrigerator for 12-16 hours. During the marinating process, the tumbling liquid can be more fully integrated with the lamb chops, and the mutton smell on the lamb chops can be further removed. Secondly, marinating in a low temperature environment can prevent the proliferation of bacteria and microorganisms and reduce their activity, thereby ensuring the marinating quality of the lamb chops during the marinating process;

[0041] S7. Steaming: A spiral steamer is used to steam the marinated lamb chops in step S6. The temperature of the front and rear zones of the steamer is 60-95°C, the time is 40-100 minutes, the steam wind speed is 1-3m / s, and the center temperature of the product needs to be sampled and monitored at the outlet of the spiral steamer. The temperature should be 83-87°C. The temperature range of the front and rear zones of the steamer covers from low temperature to medium and high temperature. This setting allows the food to be heated evenly during the cooking process, avoiding poor cooking effects caused by uneven temperatures. In particular, the center temperature is controlled at 83-87°C. This temperature range is ideal for cooking most foods, which can ensure that the food is cooked thoroughly and tastes good. Secondly, appropriate temperature settings and steam wind speeds can effectively control energy consumption during the cooking process. While achieving the cooking effect, it reduces unnecessary energy waste and meets the requirements of energy conservation and environmental protection. Such parameter settings reflect the accuracy of the steamer in temperature control. Through precise temperature control, the diversified cooking needs of different foods can be achieved to meet the taste preferences of different users. Appropriate steam speed can speed up the heat transfer and food cooking speed during the cooking process. While maintaining the taste and nutrition of the food, it improves the cooking efficiency. Secondly, the above temperature setting can fully volatilize the mutton smell in the lamb chops and combined with the assistance of rolling and kneading liquid and injection liquid, so that this process can remove the mutton smell without adding a separate step to remove the mutton smell;

[0042] S8. Packaging: After steaming, vacuum packing is carried out. The net weight of each package is ≥500g. Each package must contain at least 4 ribs. The number of lamb chops cannot exceed 2. The seal should be firm, the sealing line should be straight, and there should be no slant.

[0043] S9. Quick freezing: Put the bagged lamb chops packaged in step S8 into the quick freezing cold storage until the center temperature of the bagged lamb chops is ≤-18°C. The bagged lamb chops need to be evenly spread on the plate in the quick freezing cold storage. The bagged lamb chops must not be stacked or covered. They must be placed horizontally or vertically at equal distances to prevent the quick freezing effect from being affected by stacking.

[0044] S10. Metal detection: The bagged meat after quick freezing in step S9 is sent to the detection device to detect whether there are ceramic balls, glass balls or metal foreign matter inside, and if so, it is removed;

[0045] S11. Warehousing: Pack the bagged meat that has passed the inspection in step S10 into boxes, and store the packed products in a low-temperature constant-temperature warehouse.

[0046] Finally, it should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for preparing lamb chops, characterized in that: The steps include: S1. Thawing: Take 100 kg of lamb chops and unpack them, and put them into a low-temperature and high-humidity thawing room for thawing; S2. Prepare injection solution: Take 100 kg of purified water and mix it evenly with the powder, add the powder while stirring, and make the powder evenly dissolve in the purified water. The prepared injection solution should not be granular; S3 configuration rolling and kneading liquid: For every 100Kg of lamb chops, the rolling and kneading liquid is configured to be 20-40Kg of purified water and the powder is evenly mixed, and the powder is added while stirring so that the powder is evenly dissolved in the purified water, wherein the kneading liquid after the preparation shall not appear granular; S4 injection: the lamb chops thawed in step S1 are laid flat on the chain of the injection machine, and the injection liquid in step S2 is injected into the lamb chops from the front side of the lamb chops by the injection machine; S5. Tumbling: The lamb chops injected in step S4 are added to the tumbling machine, and then the tumbling liquid in step S3 is added; S6. Marinating: immerse the lamb chops tumbled in step S5 in a container containing tumbling liquid, wherein the ratio of tumbling liquid to lamb chops in the container is 1-2:1, and mark the date and time on the container, and marinate in a refrigerator at 0-4°C for 12-16h; S7. Steaming: Using a spiral steamer, the lamb chops marinated in step S6 are steamed in a steam mode, wherein the temperature of the front and rear zones of the steamer is 60-95°C, the time is 40-100min, and the steam speed is 1-3m / s; S8. Packaging: After steaming, vacuum packing is carried out. The net weight of each package is ≥500g. Each package must contain at least 4 ribs. The number of lamb chops cannot exceed 2. The seal should be firm, the sealing line should be straight, and there should be no slant. S9. Quick freezing: putting the bagged lamb chops packaged in step S8 into a quick freezing cold storage until the center temperature of the bagged lamb chops is ≤-18°C and then taking them out; S10. Metal detection: The bagged meat after quick freezing in step S9 is sent to the detection device to detect whether there are ceramic balls, glass balls or metal foreign bodies inside, and if so, they are removed; S11. Warehousing: Pack the bagged meat that has passed the inspection in step S10 into boxes, and store the packed products in a low-temperature constant-temperature warehouse.

2. The method for preparing lamb chops according to claim 1, characterized in that: The lamb chops in step S1 are thawed at low temperature and high humidity to 0-8°C.

3. The method for preparing lamb chops according to claim 1, characterized in that: In step S1, lamb chops free of blood stains, lesions, foreign matter, drug residues, and peculiar smell are selected.

4. The method for preparing lamb chops according to claim 1, characterized in that: In step S2, the powder includes 1-5 kg ​​of edible salt, 1-2 kg of water retaining agent, and 1-4 kg of chicken essence, and the temperature during preparation is 0-10°C.

5. The method for preparing lamb chops according to claim 1, characterized in that: The powder in step S3 is 1-5 kg ​​of seasoning and 1-2 kg of starch, and the temperature during preparation is 0-10°C.

6. The method for preparing lamb chops according to claim 1, characterized in that: The total injection rate of the injection machine in step S4 is 25-30%, and the injection machine parameters are water pump pressure 3-4, speed 100-200mm / s, needle bridge height 50-100mm, step 200-280mm, and lowest position 1-2mm.

7. The method for preparing lamb chops according to claim 1, characterized in that: In step S5, the total amount of the tumbling liquid accounts for 20% to 60% of the total volume of the tumbling machine, and the tumbling machine is vacuumed, with a rotation speed of 4-8 rpm, a temperature of 4° C., and tumbling for 40-100 minutes.

8. The method for preparing lamb chops according to claim 1, characterized in that: In step S7, the outlet of the spiral steamer needs to be sampled and monitored for the center temperature of the product, which should be 83-87°C.

9. The method for preparing lamb chops according to claim 1, characterized in that: The packaged lamb chops in step S9 need to be evenly spread on a plate in the quick-freezing cold storage.