Preparation process method of stewed mutton-fresh fish and mutton

Abstract

The invention relates to the technical field of food processing, in particular to a preparation process method of stewed mutton-fresh fish and mutton, which comprises the following steps: checking and accepting raw materials, unfreezing, cleaning, soaking in water, cleaning a seasoning bag, cooking, cooling, mixing mutton soup, filling, cooling, quickly freezing, packaging, warehousing and transporting. Sub-packaging according to a large pot and a small pot, wherein the small pot contains 1.7 jin of meat, 2.7 jin of soup, 100 g of oil, 1 grouper and 20 g of water chestnut and red onion; 2.5 jin of meat, 3.5 jin of soup, 100 g of oil, 1 grouper and 20 g of eleutherine americana are contained in a large pot, and two main line peppers are placed in each pot to be soaked for about 10 minutes. The making process method of the stewed mutton-fresh fish and sheep is described in detail, and a standard is provided for making the stewed mutton-fresh fish and sheep.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a mutton stew - fish and mutton fresh preparation process method. Background Art

[0002] Mutton can be divided into goat meat, sheep meat and wild sheep meat. In ancient times, mutton was called mutton, mutton and mutton. It can not only protect against wind and cold, but also nourish the body. It has therapeutic and nourishing effects on all kinds of deficiency symptoms such as general wind and cold cough, chronic tracheitis, asthma due to cold, kidney deficiency and impotence, abdominal cold pain, physical weakness and fear of cold, soreness of waist and knees, sallow complexion and thin muscles, deficiency of qi and blood, physical weakness after illness or childbirth, etc. It is most suitable for consumption in winter, so it is called winter tonic and is very popular. Because mutton has an unpleasant smell of sheep, it is ignored by some people. The traditional soaking method is to soak the mutton in cold water for 2-3 days, changing the water twice a day, so that the ammonia substances in the mutton sarcoplasmic protein can be leached out, which can also reduce the mutton smell. However, this takes a long time. In fact, mutton has gradually lost its delicious characteristics 2-3 days after slaughter, making the prepared mutton soup yellow in color and the nutrients are gradually lost. Although the technology for preparing mutton soup is becoming more and more perfect, there are still many improper methods for preparing mutton soup, such as the soup is yellow and easy to stick to the pot, which have not been solved. Summary of the invention

[0003] The purpose of the invention is to overcome the shortcomings of the prior art and provide a mutton stew - fish and mutton preparation process.

[0004] In order to achieve the above purpose, the technical solutions provided are as follows:

[0005] A method for preparing mutton stew - fish and mutton, characterized in that it comprises the following steps:

[0006] Step 1: Raw material acceptance: Dongwu Mengfa sheep hind leg bag and Mengyu sheep tail oil that have passed inspection and quarantine;

[0007] Step 2, thawing: Keep the thawing room clean and hygienic, control the temperature of the thawing room at -2 to 5°C, require good indoor ventilation, thawing time 10-14h, and control the center temperature of the raw materials at -3°C to -5°C after thawing;

[0008] Step 3: Wash the raw materials: Use 3 times the amount of water to wash the mutton. After each wash, take the mutton from the washing container to another container and add water to wash again. Repeat the washing three times.

[0009] Step 4: Soaking: Control the water temperature at 2-7°C. After ensuring the water temperature, soak for 4-6 hours, then remove the raw materials and drain the water.

[0010] Step 5, cleaning of the material bag: clean the aniseed with clean water, use 10 times the amount of water as the aniseed for cleaning, soak for 5 minutes each time, repeat the cleaning three times, then put the cleaned aniseed into the material bag, soak it in 10 times the amount of water as the aniseed for 40 minutes, remove and drain for later use; the ratio of the aniseed is: dry pepper: white peppercorns, Sichuan peppercorns: cumin: ginger: red onion: ground pepper leaves = 4:2:1:0.5:8:1:0.6.

[0011] Step 6: Cooking; specifically including the following steps:

[0012] (1) Boil water three times the weight of the mutton to blanch the surface, quickly remove and rinse, soak in water three times the weight of the mutton for 2-3 hours, and then drain the water;

[0013] (2) Add water to the mutton chunks based on their unthawed weight, with the ratio of meat chunks to water being 1:1. Put the mutton chunks into a pot with cold water, and remove the blood foam before boiling. Turn to low heat until the water boils and the blood foam is removed, and cook until small bubbles appear;

[0014] (3) Place the dried seasoning packet into the cooking pot and press it under the meat. After cooking for 10 minutes, add chili powder at a ratio of 1 / 200 of the water weight. Then simmer for 40 minutes to 1 hour to test the taste. When the meat is just cooked and elastic, add chicken essence at a ratio of 1 / 80 of the water weight and monosodium glutamate at a ratio of 1 / 150 of the water weight and stir evenly.

[0015] Step 7: Cool down: Drain the excess juice from the cooked meat and put it into a container and directly put it into the cold storage to cool down until the temperature drops to 3℃~5℃, the time is controlled within 1-3 hours;

[0016] Step 8. Mix the mutton soup: add 5 catties of pure water to the soup after taking out the meat, according to the ratio of adding water before cooking the meat, at the ratio of 25 catties. After boiling, beat out the mutton fat on the soup separately and cool it naturally without solidifying. Divide the mutton soup into several stainless steel barrels and put them into the cold storage to freeze and cool to 10℃ to 15℃ for later use;

[0017] Step 9: Filling: Divide the cans into large and small cans. In a small can, put 1.7 catties of meat, 2.7 catties of soup, 100 g of oil, 1 grouper, and 20 g of water chestnut and shallot. In a large can, put 2.5 catties of meat, 3.5 catties of soup, 100 g of oil, 1 grouper, and 20 g of water chestnut and shallot. Put 2 dried peppers soaked in boiling water for about 10 minutes in each can.

[0018] Step 10, cooling: put the lid on and put it into the freezer for 8h-12h, add 100g of mutton fat used to cook mutton cubes for oil sealing, sprinkle 20g of water chestnut red onion, and seal it with heat shrink film;

[0019] Step 11: Quick freezing: The temperature of the quick freezing room is below -35°C. Place the ceramic jars neatly in the freezer and make the center temperature of the product reach below -18°C for storage;

[0020] Step 12: Packaging;

[0021] Step 13: Warehousing and transportation.

[0022] The beneficial effects of the present invention are as follows: the present invention describes in detail the production process of mutton stew - fish and mutton, and provides a standard for the production of mutton stew - fish and mutton. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 It is a schematic diagram of the process of the present invention. DETAILED DESCRIPTION

[0024] 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.

[0025] Example

[0026] A method for preparing mutton stew - fish and mutton, characterized in that it comprises the following steps:

[0027] Step 1: Raw material acceptance: Dongwu Mengfa sheep hind leg bag and Mengyu sheep tail oil that have passed inspection and quarantine;

[0028] Step 2, thawing: Keep the thawing room clean and hygienic, control the temperature of the thawing room at -2 to 5°C, require good indoor ventilation, thawing time 10-14h, and control the center temperature of the raw materials at -3°C to -5°C after thawing;

[0029] Step 3: Wash the raw materials: Use 3 times the amount of water to wash the mutton. After each wash, take the mutton from the washing container to another container and add water to wash again. Repeat the washing three times.

[0030] Step 4: Soaking: Control the water temperature at 2-7°C. After ensuring the water temperature, soak for 4-6 hours, then remove the raw materials and drain the water.

[0031] Step 5, cleaning of the material bag: clean the aniseed with clean water, use 10 times the amount of water as the aniseed for cleaning, soak for 5 minutes each time, repeat the cleaning three times, then put the cleaned aniseed into the material bag, soak it in 10 times the amount of water as the aniseed for 40 minutes, remove and drain for later use; the ratio of the aniseed is: dry pepper: white peppercorns, Sichuan peppercorns: cumin: ginger: red onion: ground pepper leaves = 4:2:1:0.5:8:1:0.6.

[0032] Step 6: Cooking; specifically including the following steps:

[0033] (1) Boil water three times the weight of the mutton to blanch the surface, quickly remove and rinse, soak in water three times the weight of the mutton for 2-3 hours, and then drain the water;

[0034] (2) Add water to the mutton chunks based on their unthawed weight, with the ratio of meat chunks to water being 1:1. Put the mutton chunks into a pot with cold water, and remove the blood foam before boiling. Turn to low heat until the water boils and the blood foam is removed, and cook until small bubbles appear;

[0035] (3) Place the dried seasoning packet into the cooking pot and press it under the meat. After cooking for 10 minutes, add chili powder at a ratio of 1 / 200 of the water weight. Then simmer for 40 minutes to 1 hour to test the taste. When the meat is just cooked and elastic, add chicken essence at a ratio of 1 / 80 of the water weight and monosodium glutamate at a ratio of 1 / 150 of the water weight and stir evenly.

[0036] Step 7: Cool down: Drain the excess juice from the cooked meat and put it into a container and directly put it into the cold storage to cool down until the temperature drops to 3℃~5℃, the time is controlled within 1-3 hours;

[0037] Step 8. Mix the mutton soup: add 5 catties of pure water to the soup after taking out the meat, according to the ratio of adding water before cooking the meat, at the ratio of 25 catties. After boiling, beat out the mutton fat on the soup separately and cool it naturally without solidifying. Divide the mutton soup into several stainless steel barrels and put them into the cold storage to freeze and cool to 10℃ to 15℃ for later use;

[0038] Step 9: Filling: Divide the cans into large and small cans. In a small can, put 1.7 catties of meat, 2.7 catties of soup, 100 g of oil, 1 grouper, and 20 g of water chestnut and shallot. In a large can, put 2.5 catties of meat, 3.5 catties of soup, 100 g of oil, 1 grouper, and 20 g of water chestnut and shallot. Put 2 dried peppers soaked in boiling water for about 10 minutes in each can.

[0039] Step 10, cooling: put the lid on and put it into the freezer for 8h-12h, add 100g of mutton fat used to cook mutton cubes for oil sealing, sprinkle 20g of water chestnut red onion, and seal it with heat shrink film;

[0040] Step 11: Quick freezing: The temperature of the quick freezing room is below -35°C. Place the ceramic jars neatly in the freezer and make the center temperature of the product reach below -18°C for storage;

[0041] Step 12: Packaging: Before packaging, check the shape, quick-frozen state, weight, and surface of the finished product. Check if there is any foreign matter such as film attached to the product surface. When heat-sealing, remove the air in the bag first and ensure that the seal is smooth.

[0042] Step 13: Warehouse transportation; affix corresponding carton labels to cartons, print production date on the front of the carton, box dimensions: length * width * height = 38cm * 28cm * 24.5cm. Products must not be thawed during packing. After sealing, qualified products are promptly stored in a finished product warehouse at -18℃ and shipped according to the first-in-first-out principle. Warehouse handover work, check products, categories, quantities, and ensure that the accounts are consistent.

[0043] It will be apparent to those skilled in the art that the invention is not limited to the details of the exemplary embodiments described above and that the invention can be implemented in other specific forms without departing from the spirit or essential features of the invention. Therefore, the embodiments should be considered exemplary and non-limiting in all respects, and the scope of the invention is defined by the appended claims rather than the foregoing description, and it is intended that all variations falling within the meaning and scope of the equivalent elements of the claims be included in the invention. Any reference numeral in a claim should not be considered as limiting the claim to which it relates.

Claims

1. A method for preparing mutton stew - fish and mutton, characterized in that: The steps include: Step 1: Raw material acceptance: Dongwu Mengfa sheep hind leg bag and Mengyu sheep tail oil that have passed inspection and quarantine; Step 2: thawing; Step 3: Raw material cleaning; Step 4: Soak in water; Step 5: Clean the material bag; Step 6: Cooking; Step 7: Cool down; Step 8: Mix the mutton soup; Step nine, filling; Step 10: Cooling: Step 11: Quick freezing: The temperature of the quick freezing room is below -35°C. Place the ceramic jars neatly in the freezer and make the center temperature of the product reach below -18°C for storage; Step 12: Packaging; Step 13: Warehousing and transportation.

2. The method for preparing mutton stew - fish and mutton according to claim 1, characterized in that: In step 2, keep the thawing room clean and hygienic, control the temperature of the thawing room at -2 to 5°C, require good indoor ventilation, and take 10 to 14 hours. After thawing, the center temperature of the raw materials should be controlled at -3 to -5°C.

3. The method for preparing mutton stew - fish and mutton according to claim 1, characterized in that: In step three, wash the mutton chunks with water three times the amount of the raw material. After each wash, take the mutton chunks out of the washing container and transfer them to another container and add water to wash again. Repeat the washing three times.

4. The method for preparing mutton stew - fish and mutton according to claim 1, characterized in that: In step 4, the temperature of the brewing water is controlled at 2-7°C. After ensuring the water temperature, brew for 4h-6h, then remove the raw materials and drain the water.

5. The method for preparing mutton stew - fish and mutton according to claim 1, characterized in that: In step five, the aniseed is washed with clean water, washed with 10 times the amount of water as the aniseed, soaked for 5 minutes each time, and washed repeatedly three times, then the washed aniseed is put into a material bag, soaked with 10 times the amount of water as the aniseed for 40 minutes, taken out and drained for later use; the ratio of the aniseed is: dry pepper: white peppercorns, Sichuan peppercorns: cumin: ginger: red onion: ground pepper leaves = 4:2:1:0.5:8:1:0.

6.

6. The method for preparing mutton stew - fish and mutton according to claim 1, characterized in that: In step six, the following steps are specifically included: (1) Boil water three times the weight of the mutton to blanch the surface, quickly remove and rinse, soak in water three times the weight of the mutton for 2-3 hours, and then drain the water; (2) Add water to the mutton chunks based on their unthawed weight, with the ratio of meat chunks to water being 1:

1. Put the mutton chunks into a pot with cold water, and remove the blood foam before boiling. Turn to low heat until the water boils and the blood foam is removed, and cook until small bubbles appear; (3) Place the dried seasoning packet into the cooking pot and press it under the meat. After cooking for 10 minutes, add 1 / 200th of the water weight of chili powder. Then simmer for 40 minutes to 1 hour to test the taste. When the meat is just cooked and elastic, add 1 / 80th of the water weight of chicken essence and 1 / 150th of the water weight of MSG and stir well.

7. The method for preparing mutton stew - fish and mutton according to claim 1, characterized in that: In step seven, drain the excess juice from the cooked meat and put it into a container and directly put it into the cold storage to cool down until the temperature drops to 3℃~5℃, and the time is controlled within 1-3 hours.

8. The method for preparing mutton stew - fish and mutton according to claim 1, characterized in that: In step eight, add 5 jin of pure water to the soup after taking out the meat, according to the ratio of adding water before cooking the meat, at the rate of every 25 jin. After boiling, beat out the mutton fat on the soup separately and cool it naturally without solidifying. Divide the mutton soup into several stainless steel barrels and put them into the cold storage to freeze and cool to 10℃ to 15℃ for later use.

9. The method for preparing mutton stew - fish and mutton according to claim 1, characterized in that: In step nine, package them into large and small cans. In the small can, there are 1.7 pounds of meat, 2.7 pounds of soup, 100 grams of oil, 1 grouper, and 20 grams of water chestnut and red onion. In the large can, there are 2.5 pounds of meat, 3.5 pounds of soup, 100 grams of oil, 1 grouper, and 20 grams of water chestnut and red onion. Put 2 dried peppers soaked in boiling water for about 10 minutes in each can.

10. The method for preparing mutton stew - fish and mutton according to claim 1, characterized in that: In step ten, the lid is put on and the dish is put into the freezer for freezing for 8h-12h, 100g of mutton fat used for cooking mutton cubes is added for oil sealing, 20g of water chestnut and red onion is sprinkled on the dish, and the dish is sealed with a heat shrink film.

Images