Efficient pickling method for rinsing, removing mutton smell and resisting freezing of conditioned Tan mutton

Abstract

The invention relates to an efficient pickling method for conditioning Tan mutton to remove mutton smell by rinsing and resist freezing, and aims to improve the quality characteristics and freezing stability of the Tan mutton through two steps of rinsing to remove the mutton smell and performing anti-freezing pickling. Comprising the following steps: (1) rinsing and de-odoring: preparing a de-odoring liquid with a volume fraction of 0.3% by using NaHCO3, and rinsing and de-odoring Tibet mutton and the de-odoring liquid according to a meat-water mass ratio of 1: 3; and (2) performing antifreeze pickling: replacing part of NaCl with KCl, taking cane sugar accounting for 4% of the total mass of the to-be-pickled Tan mutton, sorbitol accounting for 6% of the total mass of the to-be-pickled Tan mutton, sodium pyrophosphate accounting for 1% of the total mass of the to-be-pickled Tan mutton as antifreeze agents, white granulated sugar accounting for 0.4% of the total mass of the to-be-pickled Tan mutton, sodium salt accounting for 1% of the total mass of the to-be-pickled Tan mutton, potassium salt accounting for 1% of the total mass of the to-be-pickled Tan mutton, and soaking the de-odoring Tan mutton in the pickling liquid, and tumbling and pickling for 1 hour under the condition that the vacuum degree is less than 0.7 bar. The remarkable technical progress of the technology is as follows: 0.3% of NaHCO3 is used as a de-odoring rinsing liquid, so that the mutton smell of the Tan mutton can be effectively improved.

Description

Technical Field

[0001] The invention relates to an efficient pickling method for conditioning, rinsing, removing smell and antifreezing of mutton, and belongs to the technical field of food processing. Background Art

[0002] Tan mutton is a special livestock product, which is loved by consumers for its tender meat and delicious taste. However, the strong smell of mutton and the problem of frozen storage at low temperature have always been the problems that restrict its wider application. Traditional methods of removing the smell, such as long-term soaking and high-temperature treatment, may affect the taste and nutritional content of mutton. Prepared Tan mutton uses Tan mutton as raw material. After appropriate processing (cutting, mixing, marinating, etc.), it is stored, transported and sold under frozen (18℃) or refrigerated (below 7℃) conditions. Prepared meat products are widely welcomed for their convenience, high added value and balanced nutrition, and the market prospects are promising. At present, most of the prepared meat products on the market are sold in frozen form, and flat plate freezing and freezer freezing are the main freezing methods. However, the freezing speed of these methods is slow, resulting in a long stay in the maximum ice crystal formation zone, forming large and uneven ice crystals, causing irreversible damage to the meat product tissue. This makes the structure of the thawed meat products worse, the water retention decreases, and the quality decreases, which becomes a bottleneck restricting the development of prepared meat products. In order to improve the market competitiveness and consumer acceptance of Tan mutton, it is of great significance to develop effective rinsing, deodorizing and antifreeze pickling methods.

[0003] In order to reduce the impact of mutton smell on the taste of conditioned mutton, at present, the main methods used at home and abroad are rinsing, adding spices, embedding and microbial fermentation for deodorization. Most factories still use clean water rinsing to remove the mutton smell. The embedding method and microbial fermentation method, which have been studied in depth, cannot be widely used in actual production due to cost reasons. And simple clean water rinsing is not enough to completely remove the mutton smell. In order to reduce the quality deterioration of conditioned meat products during frozen storage, some technologies that cooperate with new physical technologies for auxiliary freezing have been reported, such as ultrasonic assisted freezing, electric field assisted freezing, etc., but due to expensive equipment and complex operation, they cannot be popularized in industrial production. At the same time, adding antifreeze is a commonly used antifreeze method. Currently, commonly used antifreeze agents are divided into sugar antifreeze agents, phosphate antifreeze agents, polyphenol antifreeze agents, protein antifreeze agents, etc., and existing reports have used a single antifreeze agent for antifreeze. Summary of the invention

[0004] The invention aims to provide a highly efficient pickling method for conditioning, rinsing, removing smell and antifreezing of mutton.

[0005] To achieve the above-mentioned purpose and other related purposes, the technical solution provided by the present invention is: an efficient pickling method for conditioning, rinsing, removing the smell of mutton and antifreezing, comprising the following steps:

[0006] Step 1: Pre-processing of lamb

[0007] Select fresh mutton, remove connective tissue and external fat, and cut the mutton into chops along the direction of muscle fibers;

[0008] Step 2: Prepare the lamb

[0009] The mutton chops are soaked in a smell-removing rinsing liquid at room temperature, wherein the mass ratio of the mutton chops to the smell-removing rinsing liquid is 1:2-8, the single soaking time is 5-15 minutes, and the number of soaking times is 1-3 times; after the soaking, the smell-removing rinsing liquid is filtered out; the preparation method of the smell-removing rinsing liquid comprises: at room temperature, dissolving NaHCO3 in water at 35-45° C. to obtain a smell-removing rinsing liquid with a mass fraction of 0.1-5%;

[0010] Step 3: Prepare the marinated lamb

[0011] The mutton obtained in step 2 is mixed with the antifreeze pickling liquid, and then placed in a vacuum tumbling machine with a temperature of 0-4°C and a vacuum degree of less than or equal to 0.7 bar, and vacuum tumbling and kneading are performed at a speed of 20-30 r / min for 2 hours to marinate the mutton. The preparation method of the antifreeze pickling liquid comprises: accurately weighing 3-5% of sucrose, 4-8% of sorbitol and 0.5-1.5% of sodium pyrophosphate, 0.3-0.5% of white sugar, 0.8-1.2% of sodium salt, 0.8-1.2% of potassium salt, 0.5-0.8% of grape seed oil, and 20-30% of water by weight of the mutton chops, and the antifreeze pickling liquid is obtained after mixing evenly.

[0012] The preferred technical solution is that the size of the lamb chops is 75-85mm×55-65mm×18-22mm.

[0013] The preferred technical solution is: controlling the weight of each lamb chop to be 100±5g.

[0014] Due to the application of the above technical solution, the present invention has the following advantages compared with the prior art:

[0015] The method for rinsing, removing the smell of mutton and efficiently pickling provided by the present invention has the characteristics of high efficiency, simple preparation method and good repeatability. Compared with the traditional water rinsing technology in which the meat-liquid ratio is 1:7 and the number of rinsing times is 5 times, the number of NaHCO3 rinsing times and the amount of rinsing liquid are greatly reduced; potassium salt is used to replace part of sodium salt in the pickling liquid, which can prevent hypertension and reduce the occurrence of cerebrovascular diseases. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 : A-C: Effects of different rinse times on color, odor and texture; D: Radar chart of color, odor and texture.

[0017] Figure 2 :AC: Effects of different rinsing times on pH value, cooking loss rate and texture characteristics.

[0018] Figure 3 : Scanning electron micrographs of Tan mutton treated with antifreeze pickling solutions with different sodium-potassium ratios (A: control group without KCl, B: sodium-potassium ratio = 7:11, C: sodium-potassium ratio = 1:1, D: sodium-potassium ratio = 11:7).

[0019] Figure 4 : Thawing loss and pressure loss of mutton in different treatment groups.

[0020] Figure 5 : Observation of ice crystal morphology in mutton from different treatment groups. DETAILED DESCRIPTION

[0021] The following is a description of the implementation of the present invention by means of specific embodiments. Those skilled in the art can easily understand other advantages and effects of the present invention from the contents disclosed in the embodiments.

[0022] See also Figure 1-5 . It should be noted that the structures, proportions, sizes, etc. illustrated in the drawings of this specification are only used to match the contents disclosed in the specification for people familiar with this technology to understand and read, and are not used to limit the limiting conditions under which the present invention can be implemented. Therefore, they have no substantive technical significance, and any structural modification, change in proportional relationship or adjustment of size. The following examples are provided to better understand the present invention, but are not intended to limit the present invention. The experimental methods in the following examples are all conventional methods unless otherwise specified. The experimental materials used in the following examples are all purchased from conventional biochemical reagent stores unless otherwise specified.

[0023] The following examples of the present invention are used as reagents:

[0024] Frozen Ningxia beach mutton was purchased from Ningxia beach mutton fresh food store; edible salt (NaCl) was purchased from China Salt Industry Group Co., Ltd., and baking soda (NaHCO3) was purchased from Henan Boming Food Co., Ltd.; purified water was prepared in the laboratory; cumin, angelica dahurica, ginger, prickly ash, bay leaf, and fennel were all purchased from Anhui Kaishantang Biotechnology Co., Ltd.; beetroot extract was purchased from Baotou Dongbao Biotechnology Co., Ltd.; grape seed oil was purchased from Chenguang Biotechnology Group Co., Ltd.; liquor was purchased from Beijing Red Star Co., Ltd.; sodium pyrophosphate (food grade), potassium chloride (food grade), and sodium D-isoascorbate were all purchased from Henan Wanbang Industrial Co., Ltd.

[0025] The equipment used in the present invention includes: a digital display constant temperature water bath (HH-2) purchased from Jincheng Guosheng Experimental Instrument Factory, Jintan City, Jiangsu Province; an electronic balance (BSA124S) purchased from Sartorius Scientific Instrument Co., Ltd.; a freezer (BC / BD-241GSe) purchased from Qingdao Haier Group; a physical property tester (TA-XTplus) purchased from STable Micro System, UK; a pH meter (PHS-3C) purchased from Shanghai Leici Instrument Factory; a vacuum freeze dryer (BK-FD10P) purchased from Shandong Bo Ke Scientific Instrument Co., Ltd.; a cold field scanning electron microscope (SU8020) purchased from Hitachi, Japan; a high-speed refrigerated centrifuge (H1650R) purchased from Beijing Times Beili Centrifuge Co., Ltd.; and a handheld colorimeter (NR200) ​​purchased from Shenzhen 3NH Technology Co., Ltd.

[0026] 1. Determination of the effect of rinsing and removing mutton smell on the quality of Tan mutton:

[0027] (1) Sensory evaluation: A sensory evaluation panel consisting of 10 food professionals who had received sensory evaluation training was conducted to evaluate the odor removal effect of the samples using mutton that had not been deodorized as a control.

[0028] Table 1 Sensory evaluation criteria for the mutton odor

[0029]

[0030] (2) Determination of pH value

[0031] Referring to GB5009.237-2016 "Determination of pH value of food", take 3g of sample, chop it, add 10 times the volume of KCl solution (0.1mol / L) to homogenize it, and measure the pH after standing for 30 minutes.

[0032] (3) Cooking loss

[0033] Use kitchen paper to absorb the surface moisture of the mutton and weigh it as m1, and heat it in a water bath at 100℃. Take it out after cooking for 10 minutes, cool it to room temperature, and use kitchen paper to absorb the surface moisture, weigh it as m2. The cooking loss rate is calculated according to formula (1).

[0034] (4) Texture characteristics

[0035] Cut the Tan mutton into 2cm×2cm×4cm pieces, and use a P / 50 probe with a pre-measurement speed of 1.0mm / s, a measurement speed of 5.0mm / s, a post-measurement speed of 5.0mm / s, Strain mode, 50% compression, and a trigger force of 5.0g to measure hardness and elasticity.

[0036] 2. Determination of the effect of antifreeze pickling on the quality of Tan mutton:

[0037] (1) Scanning electron microscope

[0038] The marinated Tan mutton was placed in a -80℃ refrigerator for 48 hours, and then placed in a vacuum freeze dryer for 12 hours. The freeze-dried Tan mutton was sliced ​​(2mm×2mm), sprayed with gold, and the microstructure of Tan mutton marinated with different sodium-potassium ratios was observed using a scanning electron microscope (Cryo-SEM).

[0039] (2) Comparison of water retention

[0040] Pressure loss

[0041] Each group of samples after thawing was cut into small pieces (about 6 g and 2 cm thick) along the direction of muscle fibers, and then wrapped with double gauze and 18 layers of filter paper. The samples were placed on the platform of a moisture analyzer (MAEC-18, Nanjing Minggao), the pressure was set to 20 kg, and the pressure was kept pressed for 5 minutes. The pressure loss was calculated by the following formula:

[0042] Pressure loss = [(m1-m2) / m1] × 100%

[0043] Among them, m1 is the weight before compression, and m2 is the weight after compression.

[0044] The thawing loss of frozen meat samples was calculated as the ratio of the frozen meat weight (m0) to the thawed meat weight (m a ), expressed as a percentage of m0:

[0045] Thawing loss = [(m0-m a ) / m1]×100%

[0046] (3) Texture characteristics

[0047] Cut the Tan mutton into 2cm×2cm×4cm pieces, and use a P / 50 probe with a pre-measurement speed of 1.0mm / s, a measurement speed of 5.0mm / s, a post-measurement speed of 5.0mm / s, Strain mode, 50% compression, and a trigger force of 5.0g to measure hardness and elasticity.

[0048] (4) Ice crystal morphology

[0049] The ice crystal morphology was determined by sampling, sectioning and HE staining of the ordinary pickled (without antifreeze), antifreeze pickled, unpickled frozen (-18℃) and unpickled and unfrozen Tan mutton.

[0050] Example 1: Study on improving the quality of Tan mutton by removing the smell of mutton

[0051] The invention discloses a method for rinsing, removing smell and efficiently pickling Tan mutton, which has obvious effect, is safe to use, has low cost and does not require large equipment. The method is characterized in that: NaHCO3 is selected to prepare a smell-removing rinsing liquid to remove the smell of Tan mutton; sucrose, sorbitol, sodium pyrophosphate, white sugar, sodium salt (NaCl), potassium salt (KCl), grape seed oil and water are used to prepare a pickling liquid, and the rinsed Tan mutton is vacuum rolled and kneaded for 1 hour to obtain the product.

[0052] The above-mentioned deodorizing rinsing liquid uses NaHCO3 as the main component, which is low in cost and safe to use.

[0053] The mass percentage of the above-mentioned NaHCO3 is 0.3%, and the pH value is 8.2 at this time, and the rinsing effect is best.

[0054] The above-mentioned deodorized and rinsed mutton is deboned, skinned, fat and fascia tissue removed, and cut into cubes of 80mm×60mm×20mm.

[0055] The above-mentioned mutton rinsing process:

[0056] The meat-liquid ratio during rinsing was 1:3, the single rinsing time was 10 minutes, and the rinsing times were 2, 3, 4, and 5 times respectively. The water was filtered off and the removal of mutton smell was compared. It was found that the best effect was achieved when the rinsing times were 2.

[0057] The above-mentioned rinsed and deodorized Houtan mutton marinade formula is as follows:

[0058] Accurately weigh 4% sucrose, 6% sorbitol and 1% sodium pyrophosphate accounting for the total mass of the pre-marinated Tan mutton as antifreeze agents and mix them into the marinating liquid. The raw materials in the marinating liquid and their proportions to the total mass of the pre-marinated Tan mutton are: 0.4% white sugar, 1% sodium salt, 1% potassium salt, 0.6% grape seed oil and 25% water, so as to obtain the antifreeze marinating liquid.

[0059] The preferred technical solution of the above pickling liquid formula is:

[0060] A pickling liquid with a ratio of 1:1 of edible salt and potassium chloride was selected to vacuum roll and knead the washed and deodorized Tan mutton.

[0061] The above-mentioned marinating process of mutton:

[0062] Add 100 g of meat blocks that have been deodorized and the marinade into a vacuum tumbling machine, and marinate for 1 hour in the vacuum tumbling machine at a vacuum degree of <0.7 bar.

[0063] (1) Sensory evaluation results and analysis: Sensory evaluation is usually used as a very basic and important testing method in food evaluation. Figure 1As shown in A, with the increasing number of rinsing times, the odor acceptance of Tan mutton was significantly improved compared with the blank group (P<0.05). This may be because during the rinsing process, sodium bicarbonate changed the pH value on the surface of Tan mutton, causing its isoelectric point to shift, resulting in the disappearance of some fatty acids in the Tan mutton that affect the mutton smell. Figure 1 B and Figure 1 As shown in C, the texture and color of the Tan mutton rinsed twice are closest to the unrinsed group. From the radar chart, it can be seen that the overall evaluation of the Tan mutton rinsed twice is closest to the unrinsed group except for the smell.

[0064] (2) Results and analysis of pH value determination: Figure 2 As shown in A, as the number of rinses increases, the pH value of the sample continues to rise; compared with the blank group, the pH value of each rinse group is significantly increased (P<0.05). This may be because NaHCO3, as an alkaline salt, enters the mutton during the rinsing process, and as the number of rinses increases, the salt remaining inside increases, resulting in an increase in its pH value. Among them, the pH of the beach mutton rinsed twice is closest to that of the unrinsed group.

[0065] (3) Results and analysis of cooking loss measurement: Cooking loss rate is one of the important indicators of meat processing characteristics, reflecting the ability of meat products to bind and retain moisture. Figure 2 As shown in Figure B, compared with the control group, the cooking loss rate of Tan mutton was significantly reduced when the rinsing times were twice (P<0.05); when the rinsing times exceeded 2 times, the cooking loss rate of Tan mutton was not significantly reduced (P>0.05). This shows that rinsing twice can help reduce the cooking loss of Tan mutton.

[0066] (4) Results and analysis of texture characteristics: Texture is an indicator of physical properties such as food texture and taste. Figure 2 As shown in Figure C, compared with the blank group, the hardness and elasticity of the Tan mutton were significantly improved after rinsing twice (P<0.05). Some studies have pointed out that hardness may be related to protein denaturation. The large amount of protein dissolution may increase the connection between tissues, which is conducive to the formation of a uniform and tight gel structure, and improve the hardness and elasticity of the product. After the rinsing times exceeded 2 times, the hardness and elasticity showed a downward trend. This may be due to the excessive water content of the Tan mutton and the collapse of the muscle tissue caused by too many rinsing times.

[0067] Example 2: Study on the effect of pickling liquid on the quality of Tan mutton

[0068] Effects of different sodium-potassium ratios on the preparation of mutton: Figure 3The microstructure diagram of Tan mutton treated with different sodium-potassium ratio antifreeze pickling solutions is shown in Figure 2. As the sodium-potassium ratio increases, the muscle bundles become thicker and the breaks become shorter. This phenomenon may be due to the effect of KCl on the enzymatic hydrolysis of muscle protein. Compared with NaCl, KCl may have a smaller inhibitory effect on the activity of certain enzymes, which may affect the decomposition and processing of muscle protein. This is specifically reflected in the cleavage of cytoskeletal proteins, desmin, and actin. Figure 3 It can be seen from the C that when the sodium-potassium ratio is 1:1, the impact on the overall muscle bundles of Tan mutton is minimal. Compared with the pure sodium salt group and the high sodium salt group, the muscle bundle integrity is significantly improved.

[0069] Water retention comparison: Figure 4 It is the thawing loss and pressure loss of the Tan mutton in different treatment groups. It can be seen that the water retention of the mutton after being treated with antifreeze pickling liquid is greatly improved, which is beneficial to maintain the quality and flavor of the conditioned Tan mutton.

[0070] Texture characteristics: As shown in Table 2, the hardness, elasticity and cohesion of the mutton treated with antifreeze marinade are closest to those of the unfrozen group, indicating that the antifreeze marinade is beneficial to maintaining the texture of the mutton.

[0071] Table 2 Texture characteristics of antifreeze pickled Tan mutton

[0072] Group Hardness / g elasticity Cohesion Unfrozen group 10267.37 0.42％ 0.57％ Air freezing 7674.96 0.22％ 0.46％ Ordinary pickled 14362.18 0.32％ 0.48％ Antifreeze pickling 16750.56 0.36％ 0.51％

[0073] Comparison of ice crystal morphology: Figure 5 This is an observation diagram of the ice crystal morphology of conditioned Tan mutton in different treatment groups. As shown in the figure, it is obvious that the ice crystals of the mutton after treatment with the antifreeze pickling liquid are small and uniform, and the muscle fiber tissue morphology remains intact, which is closer to the Tan mutton in the frozen group.

[0074] Embodiment 3: An efficient pickling method for conditioning, rinsing, removing the smell of mutton and antifreezing

[0075] An efficient pickling method for conditioning, rinsing, removing the smell of mutton and antifreezing comprises the following steps:

[0076] Step 1: Pre-processing of lamb

[0077] Select fresh mutton, remove connective tissue and external fat, and cut the mutton into chops along the direction of muscle fibers;

[0078] Step 2: Prepare the lamb

[0079] The mutton chops are soaked in a smell-removing rinsing liquid at room temperature, wherein the mass ratio of the mutton chops to the smell-removing rinsing liquid is 1:2, the single soaking time is 5 minutes, and the number of soaking times is 1; after the soaking is completed, the smell-removing rinsing liquid is filtered out; the preparation method of the smell-removing rinsing liquid comprises: at room temperature, dissolving NaHCO3 in 35° C. and putting it into water to obtain a smell-removing rinsing liquid with a mass fraction of 0.1%;

[0080] Step 3: Prepare the marinated lamb

[0081] The mutton obtained in step 2 is mixed with the antifreeze pickling liquid, and then placed in a vacuum tumbling machine with a temperature of 0°C and a vacuum degree of less than or equal to 0.7 bar, and vacuum tumbling and kneading are performed at a speed of 20 r / min for 2 hours to marinate the mutton. The preparation method of the antifreeze pickling liquid comprises: accurately weighing 3% of sucrose, 4% of sorbitol and 0.5% of sodium pyrophosphate, 0.3% of white sugar, 0.8% of sodium salt, 0.8% of potassium salt, 0.5% of grape seed oil, and 20% of water by weight of the mutton chops, and mixing them evenly to obtain the antifreeze pickling liquid.

[0082] A preferred embodiment is that the size of the lamb chops is 75 mm×55 mm×18 mm.

[0083] A preferred embodiment is: controlling the weight of each lamb chop to 95g.

[0084] Embodiment 4: A highly efficient pickling method for conditioning, rinsing, removing the smell of mutton and antifreezing

[0085] An efficient pickling method for conditioning, rinsing, removing the smell of mutton and antifreezing comprises the following steps:

[0086] Step 1: Pre-processing of lamb

[0087] Select fresh mutton, remove connective tissue and external fat, and cut the mutton into chops along the direction of muscle fibers;

[0088] Step 2: Prepare the lamb

[0089] The mutton chops are soaked in a smell-removing rinsing liquid at room temperature, wherein the mass ratio of the mutton chops to the smell-removing rinsing liquid is 1:8, the single soaking time is 15 minutes, and the number of soaking times is 3 times; after the soaking, the smell-removing rinsing liquid is filtered out; the preparation method of the smell-removing rinsing liquid comprises: at room temperature, dissolving NaHCO3 in 45° C. and putting it into water to obtain a smell-removing rinsing liquid with a mass fraction of 5%;

[0090] Step 3: Prepare the marinated lamb

[0091] The mutton obtained in step 2 is mixed with the antifreeze pickling liquid, and then placed in a vacuum tumbling machine at a temperature of 4°C and a vacuum degree of less than or equal to 0.7 bar, and vacuum tumbling and kneading are performed at a speed of 30 r / min for 2 hours to marinate the mutton; the preparation method of the antifreeze pickling liquid comprises: accurately weighing 5% of sucrose, 8% of sorbitol and 1.5% of sodium pyrophosphate, 0.5% of white sugar, 1.2% of sodium salt, 1.2% of potassium salt, 0.8% of grape seed oil, and 30% of water by weight of the mutton chops, and mixing them evenly to obtain the antifreeze pickling liquid.

[0092] A preferred embodiment is that the size of the lamb chops is 85 mm×65 mm×22 mm.

[0093] A preferred implementation is: controlling the weight of each lamb chop to be 105 g.

[0094] The above description is only used to explain the preferred embodiments of the present invention, and is not intended to limit the present invention in any form. Therefore, any modifications or changes made to the present invention under the same inventive spirit should still be included in the scope of protection intended by the present invention.

Claims

1. An efficient pickling method for conditioning, rinsing, removing the smell of mutton and antifreezing, characterized by: The following steps are involved: Step 1: Pre-processing of lamb Select fresh mutton, remove connective tissue and external fat, and cut the mutton into chops along the direction of muscle fibers; Step 2: Prepare the lamb Soaking the lamb chops in the deodorizing rinsing liquid at room temperature, wherein the mass ratio of the lamb chops to the deodorizing rinsing liquid is 1:2-8, the single soaking time is 5-15 minutes, and the number of soaking times is 1-3 times; after the soaking is completed, the deodorizing rinsing liquid is filtered out; The method for preparing the deodorizing rinsing liquid comprises: dissolving NaHCO3 at 35-45°C in water at room temperature to obtain a deodorizing rinsing liquid with a mass fraction of 0.1-5%; Step 3: Prepare the marinated lamb The mutton obtained in step 2 is mixed with the antifreeze pickling liquid, and then placed in a vacuum tumbling machine with a temperature of 0-4°C and a vacuum degree of less than or equal to 0.7 bar, and vacuum tumbling and kneading are performed at a speed of 20-30 r / min for 2 hours to marinate the mutton. The preparation method of the antifreeze pickling liquid comprises: accurately weighing 3-5% of sucrose, 4-8% of sorbitol and 0.5-1.5% of sodium pyrophosphate, 0.3-0.5% of white sugar, 0.8-1.2% of sodium salt, 0.8-1.2% of potassium salt, 0.5-0.8% of grape seed oil, and 20-30% of water by weight of the mutton chops, and the antifreeze pickling liquid is obtained after uniform mixing.

2. The high-efficiency pickling method for rinsing, removing the smell of mutton and resisting freezing according to claim 1 is characterized in that: The size of lamb chops is 75-85mm×55-65mm×18-22mm.

3. The high-efficiency pickling method for rinsing, removing the smell of mutton and resisting freezing according to claim 1 is characterized in that: Control the weight of each lamb chop to 100±5g.

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