Preparation process method of mutton shashlik

Abstract

The invention relates to the technical field of food processing, in particular to a mutton shashlik preparation process method which comprises the following steps: preparing raw materials, unfreezing for the first time and cutting; comprising the steps of mutton cutting and sheep tail oil cutting. Unfreezing for the second time; unfreezing the cut raw materials until the center temperature is 0-4 DEG C, accurately weighing the cut raw materials, and then proportioning to ensure that the proportioning is accurate; rolling and kneading; the maximum amount of single-time pickling of the mutton is 5kg, and the maximum amount of single-time pickling of the sheep tail oil is 3kg; performing pickling; putting the rolled and kneaded product into a pickling room at 0-4 DEG C, covering a food-grade blue single piece or a food-grade preservative film on the surface of the product, and pickling for 4-6 hours; selecting bamboo sticks; the size of the bamboo stick is 4.0 * 35cm; skewering; if the meat skewers cannot be quickly frozen in time, centrally collecting the meat skewers once every 2 hours, storing the meat skewers in a pickling room at the temperature of 0-4 DEG C, covering the surfaces of the meat skewers with blue single pieces, and storing the meat skewers for not more than 6 hours; quickly freezing; inner packaging; metal detection; performing external packaging; and warehousing and transporting.

Description

Technical Field

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

[0002] Sheep is one of the familiar domestic animals, and has a breeding history of more than 5,000 years in my country. Sheep are cold-resistant by nature. They are mainly produced in colder plateau areas in my country, such as Qinghai, Tibet, Inner Mongolia, etc. Among them, the sheep breeds in Inner Mongolia are the best. Inner Mongolia has a large temperature difference between day and night, and lush water and grass, which is particularly suitable for the growth of sheep. The region is mostly inhabited by nomadic peoples. The herders are strong and can still ride horses and graze cattle and sheep in the severe cold weather of more than 30 degrees below zero. Their physical strength and cold resistance are inseparable from the eating habit of eating mutton all year round. Mutton is tender, delicious, and rich in nutritional value. It has less fat and cholesterol than pork and beef. Eating mutton in winter can achieve the dual effects of tonic and cold protection. Mutton is rich in protein and fat, as well as vitamins Bi, B2, B6 and minerals such as calcium, phosphorus, iron, potassium, iodine, etc., and is very comprehensive and rich in nutrition. In addition, mutton is tender and easy to digest and absorb. Eating more mutton can help improve the body's immunity. Mutton has higher calories than beef and has always been regarded as one of the important foods for keeping warm and nourishing in autumn and winter. The melting point of sheep fat is 47℃, while the human body temperature is 37℃; after eating mutton, the fat will not be absorbed by the body and will not make you fat. Mutton has always been regarded as one of the important foods for winter nourishment. Ancient medicine believes that "ginseng replenishes qi, and mutton is good at replenishing the body." Eating mutton often in the cold winter can promote blood circulation and enhance the ability to resist cold. Mutton can also enhance the function of digestive enzymes, protect the stomach wall, and help digestion. Traditional Chinese medicine believes that mutton also has the effect of nourishing the kidneys and strengthening yang, and is suitable for men to eat frequently. The whole body of a sheep is a treasure. Mutton is an excellent food therapy health product with high medicinal value. "If you want to live a long life, eat mutton often." Mutton is easy to digest, and eating more mutton can also improve physical fitness and disease resistance. Whether mutton is stewed, braised or roasted, it tastes fresh and fragrant. Nutritional value of mutton: Mutton is rich in nutritional value and is very beneficial for tuberculosis, tracheitis, asthma, postpartum deficiency of qi and blood, abdominal cold pain, physical weakness, fear of cold, malnutrition, etc. It is most suitable for consumption in winter and is the best tonic in winter.

[0003] There are many ways to eat mutton, among which fried or grilled mutton skewers are one of the most popular methods. Especially in winter or cold weather, people prefer to eat fried or grilled mutton skewers. Fried or grilled mutton skewers have become a favorite food of people in all regions of the country from the earliest food in the north and northwest regions.

[0004] However, there is currently no unified method for making mutton skewers in a standard way. Summary of the invention

[0005] The purpose of the invention is to overcome the shortcomings of the prior art and provide a method for preparing mutton skewers.

[0006] In order to achieve the above purpose, the technical solutions provided are as follows:

[0007] A method for preparing mutton skewers, characterized in that it comprises the following steps:

[0008] Step 1: Raw material acceptance: The raw materials come from Huanxian Zhongsheng sheep hind leg bag and sheep tail oil that have passed the inspection and quarantine. The raw materials are subjected to sensory acceptance in accordance with the "Raw Material Acceptance Standards" and can only be put into use after passing the inspection;

[0009] Step 2: Thawing once: strictly follow the hygiene requirements, keep the thawing room clean and hygienic, control the temperature of the thawing room at -2 to 5°C, require good indoor ventilation, and thaw for 10-14 hours. After thawing, the center temperature of the raw materials cut by the machine is controlled at -3°C to -5°C, and the center temperature of the raw materials cut by hand is controlled at -1°C to -3°C;

[0010] Step 3: cutting, including cutting the mutton and the sheep tail fat;

[0011] Lamb cutting: according to the quality of raw materials, it is cut into strips by hand, and then cut into single pieces, the weight is controlled at 8-9g, reference size: length * width * thickness = 2-2.5 * 1.6-1.8 * 1.6-1.8cm; the weight of the special-shaped pieces on the edge of the meat slices is controlled at 6-7g;

[0012] Sheep tail oil cutting: according to the quality of raw materials, it is cut into strips by hand, and then cut into single pieces, the weight is controlled at 6-7g, reference size: length * width * thickness = 2.0-2.2*1.6-1.8*1.6-1.8cm;

[0013] After cutting is completed, it should be promptly transferred to the next process link for thawing. It is strictly forbidden for the cut semi-finished raw materials to stay in the workshop processing area for a long time (no more than 2 hours);

[0014] Step 4: Secondary thawing: Thaw the cut raw materials to a central temperature of 0°C to 4°C, weigh the cut raw materials accurately and prepare the ingredients to ensure that the ingredients are accurate;

[0015] Step 5, rolling and kneading; rolling and kneading the raw materials and the proportion of the liquid;

[0016] The use of raw meat should follow the principle of first-in-first-out. The maximum amount of mutton that can be marinated at one time is 5kg, and the maximum amount of sheep tail oil that can be marinated at one time is 3kg. Before tumbling and kneading, the stainless steel basin should be clean and free of foreign matter, and the operation site should be clean and sanitary. First, stir and dissolve 0.4-0.6kg of salt, 0.4-0.6kg of chicken powder, 0.05-0.15kg of pepper powder, and 0.4-0.6kg of cornstarch into water to completely dissolve the auxiliary materials. Then, add the cut raw materials and the prepared liquid into the stainless steel basin, stir at 0℃~4℃ for 15-20 minutes, and require the liquid to be completely absorbed, and there should be no residual water or blood at the bottom of the basin. Then add 4-6kg of soybean oil and stir for 5-10 minutes. The temperature out of the basin should be less than 7℃.

[0017] Step 6: marinate. Put the tumbled product into a 0-4℃ marinating room. Cover the product surface with a food-grade blue sheet or food-grade plastic wrap. Marinate for 4-6 hours. Use the marinated mutton on the same day.

[0018] The containers, tools, workbenches, and thawing pools used must be inspected before each shift, and cleaned and disinfected (75% alcohol) before and after each shift. All raw materials and semi-finished products must be separated by walls and off the ground to avoid cross contamination.

[0019] Step 7: Select bamboo sticks;

[0020] Step 8: Thread the skewers; Standard: Bamboo skewers are 4.0*35cm in size; each skewer weighs 45g + 1g; Number of meat pieces per skewer: 6 pieces; Weight of each skewer including the skewers: 47-49g; The tip of the skewer is 3cm; The length of the meat on the skewer is 12-12.5cm;

[0021] The standard for skewering lamb is:

[0022] ①4 lean meat to 2 fat meat ratio + fat and lean meat with lean meat at both ends; ②Three pieces of special-shaped lean meat with two pieces of square fat meat, three pieces of square lean meat can be matched with two pieces of special-shaped fat meat; ③A single string of whole pork belly. The connection between the pieces should be tight, without gaps, the meat should be full, the fat and lean meat should be evenly distributed, the meat parts should not be exposed after the threading, and the shape should be a neat and regular cylinder after the threading. After the threading is completed, it should be transferred to the next quick freezing process in time. If it cannot be quickly frozen in time, the meat skewers should be collected every 2 hours and stored in a pickling room at 0-4℃. The surface of the product should be covered with a blue sheet, and the storage time should not exceed 6 hours.

[0023] Step 9, quick freezing: Check and start the quick freezing store, set the temperature to -35-40℃, when the temperature reaches the set value, place the skewers on the quick-motion plate and start quick freezing, with a spacing of 5mm between skewers, no sticking, and the center temperature of the product after quick freezing reaches below -18℃.

[0024] Step 10, inner packaging: Before packaging, check the shape, quick-frozen state, weight, and surface of the finished product. The meat skewers should be spread out and not stick together. When heat-sealing, remove the air in the bag first, and the seal should be smooth and wrinkle-free.

[0025] Step 11, Metal Detection: Before starting production, first calibrate the metal detector. Only after confirming that it is normal can production begin. During production, calibrate the metal detector with a standard block at the specified frequency and keep records. It is required to test each bag and batch by bag. Place each bag of products flat on the conveyor belt and pass the detection instrument. Products that pass safely flow into the next process. When the equipment alarms, re-test and report to the workshop management staff and quality control to find the source of impurities to prevent them from mixing again.

[0026] Step 12, Outsourcing: The temperature of the outsourcing room is controlled at 15℃. Check whether the seal of each package is sealed and whether the label is well affixed. There are 12 packages in each box. Check whether the outer box label is well affixed. Check whether the dates on the inner and outer labels are consistent. Each box must be weighed to ensure that each piece of goods is within the standard range. The packaged skewers are put into storage in time, and the product stay time is within 1.5 hours. Hand over clearly with the warehouse manager and sign for storage.

[0027] Step 13: Warehousing and transportation.

[0028] The beneficial effects of the present invention are as follows: the present invention describes the production process of mutton skewers in detail, and provides a standard for the production of mutton skewers. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 It is a schematic diagram of the process of the present invention. 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] A method for preparing mutton skewers, such as Figure 1 As shown, the following steps are included:

[0033] Step 1: Raw material acceptance: The raw materials come from Huanxian Zhongsheng sheep hind leg bag and sheep tail oil that have passed the inspection and quarantine. The raw materials are subjected to sensory acceptance in accordance with the "Raw Material Acceptance Standards" and can only be put into use after passing the inspection;

[0034] Step 2: Thawing once: strictly follow the hygiene requirements, keep the thawing room clean and hygienic, control the temperature of the thawing room at -2 to 5°C, require good indoor ventilation, and thaw for 10-14 hours. After thawing, the center temperature of the raw materials cut by the machine is controlled at -3°C to -5°C, and the center temperature of the raw materials cut by hand is controlled at -1°C to -3°C;

[0035] Step 3: cutting, including cutting the mutton and the sheep tail fat;

[0036] Lamb cutting: according to the quality of raw materials, it is cut into strips by hand, and then cut into single pieces, the weight is controlled at 8-9g, reference size: length * width * thickness = 2-2.5 * 1.6-1.8 * 1.6-1.8cm; the weight of the special-shaped pieces on the edge of the meat slices is controlled at 6-7g;

[0037] Sheep tail oil cutting: according to the quality of raw materials, it is cut into strips by hand, and then cut into single pieces, the weight is controlled at 6-7g, reference size: length * width * thickness = 2.0-2.2*1.6-1.8*1.6-1.8cm;

[0038] After cutting is completed, it should be promptly transferred to the next process link for thawing. It is strictly forbidden for the cut semi-finished raw materials to stay in the workshop processing area for a long time (no more than 2 hours);

[0039] Step 4, secondary thawing: Thaw the cut raw materials to a central temperature of 0°C to 4°C, weigh the cut raw materials accurately and prepare the ingredients to ensure that the ingredients are accurate;

[0040] Step 5, rolling and kneading; rolling and kneading the raw materials and the proportion of the liquid;

[0041] The use of raw meat should follow the principle of first-in-first-out. The maximum amount of mutton that can be marinated at one time is 5kg, and the maximum amount of sheep tail oil that can be marinated at one time is 3kg. Before tumbling and kneading, the stainless steel basin should be clean and free of foreign matter, and the operating place should be clean and hygienic. First, stir and dissolve 0.4-0.6kg of salt, 0.4-0.6kg of chicken powder, 0.05-0.15kg of pepper powder, and 0.4-0.6kg of cornstarch into the water to completely dissolve the auxiliary materials. Then, add the cut raw materials and the prepared liquid into the stainless steel basin, stir at 0℃~4℃ for 15-20 minutes, and require that the liquid is completely absorbed, and there is no residual water or blood at the bottom of the basin. Then add 4-6kg of soybean oil and stir for 5-10 minutes. The temperature out of the basin should be less than 7℃.

[0042] Step 6: marinate. Put the tumbled product into a 0-4℃ marinating room. Cover the product surface with a food-grade blue sheet or food-grade plastic wrap. Marinate for 4-6 hours. Use the marinated mutton on the same day.

[0043] The containers, tools, workbenches, and thawing pools used must be inspected before each shift, and cleaned and disinfected (75% alcohol) before and after each shift. All raw materials and semi-finished products must be separated by walls and off the ground to avoid cross contamination.

[0044] Step 7: Select bamboo sticks;

[0045] Step 8: Thread the skewers; Standard: Bamboo skewers are 4.0*35cm in size; each skewer weighs 45g + 1g; Number of meat pieces per skewer: 6 pieces; Weight of each skewer including the skewers: 47-49g; The tip of the skewer is 3cm; The length of the meat on the skewer is 12-12.5cm;

[0046] The standard for skewering lamb is:

[0047] ①4 lean meat to 2 fat meat ratio + fat and lean meat with lean meat at both ends; ②Three pieces of special-shaped lean meat with two pieces of square fat meat, three pieces of square lean meat can be matched with two pieces of special-shaped fat meat; ③A single string of whole pork belly. The connection between the pieces should be tight, without gaps, the meat should be full, the fat and lean meat should be evenly distributed, the meat parts should not be exposed after the threading, and the shape should be a neat and regular cylinder after the threading. After the threading is completed, it should be transferred to the next quick freezing process in time. If it cannot be quickly frozen in time, the meat skewers should be collected every 2 hours and stored in a pickling room at 0-4℃. The surface of the product should be covered with a blue sheet, and the storage time should not exceed 6 hours.

[0048] Step 9, quick freezing: Check and start the quick freezing store, set the temperature to -35-40℃, when the temperature reaches the set value, place the skewers on the quick-motion plate and start quick freezing, with a spacing of 5mm between skewers, no sticking, and the center temperature of the product after quick freezing reaches below -18℃.

[0049] Step 10, inner packaging: Before packaging, check the shape, quick-frozen state, weight, and surface of the finished product. The meat skewers should be spread out and not stick together. When heat-sealing, remove the air in the bag first, and the seal should be smooth and wrinkle-free.

[0050] Step 11, Metal Detection: Before starting production, first calibrate the metal detector. Only after confirming that it is normal can production begin. During production, calibrate the metal detector with a standard block at the specified frequency and keep records. It is required to test each bag and batch by bag. Place each bag of products flat on the conveyor belt and pass the detection instrument. Products that pass safely flow into the next process. When the equipment alarms, re-test and report to the workshop management staff and quality control to find the source of impurities to prevent them from mixing again.

[0051] Step 12, Outsourcing: The temperature of the outsourcing room is controlled at 15℃. Check whether the seal of each package is sealed and whether the label is well affixed. There are 12 packages in each box. Check whether the outer box label is well affixed. Check whether the dates on the inner and outer labels are consistent. Each box must be weighed to ensure that each piece of goods is within the standard range. The packaged skewers are put into storage in time, and the product stay time is within 1.5 hours. Hand over clearly with the warehouse manager and sign for storage.

[0052] Step 13: Warehousing and transportation.

[0053] 1. Attach the corresponding carton label to the carton, print the production date on the front of the carton, and the box size: length * width * height = 47cm * 37cm * 22.5cm, 12 bags / box.

[0054] 2. Ensure that the number of bags is correct when sealing the box. The product must not be thawed during the packing process.

[0055] 3. After sealing, qualified products will be promptly stored in a finished product warehouse at -18℃ and shipped according to the first-in-first-out principle.

[0056] 4. Warehouse handover work, check products, categories, quantities, and ensure that the accounts are consistent.

[0057] 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 skewers, characterized in that: The steps include: Step 1: Prepare the raw materials; the raw materials include sheep hind legs and sheep tail oil that have passed the inspection and quarantine; Step 2: Thaw once; Step 3: cutting; Including cutting of mutton and cutting of mutton tail fat; Step 4: Secondary thawing: Thaw the cut raw materials to a central temperature of 0°C to 4°C, weigh the cut raw materials accurately and prepare the ingredients to ensure that the ingredients are accurate; Step 5: Roll and knead; the maximum amount of mutton that can be marinated at one time is 5kg, and the maximum amount of sheep tail oil that can be marinated at one time is 3kg; Step 6: marinate. Put the rolled product into a 0-4℃ marinating room, cover the product surface with a food-grade blue single sheet or food-grade plastic wrap, and marinate for 4-6 hours. Step 7: Select bamboo sticks; the size of the bamboo sticks is 4.0*35cm; Step 8: Thread the skewers; after threading, transfer to the next quick freezing process in time. If quick freezing is not possible in time, collect the skewers every 2 hours and store them in a pickling room at 0-4℃. Cover the surface of the product with a blue sheet and store it for no more than 6 hours. Step nine, quick freezing; Step 10, inner packaging: Before packaging, check the shape, quick-frozen state, weight of the finished product, and whether there is any foreign matter such as film attached to the surface of the product. The meat skewers should be spread out and not stick together. When heat-sealing, remove the air in the bag first, and the seal should be flat and wrinkle-free. Step 11: Metal detection: Check each bag and batch by batch. Place each bag of product flat on the conveyor belt and pass it through the detection instrument. Step 12, outer packaging: The temperature of the outer packaging room is controlled at 15℃. Check whether the seal of each package is sealed and whether the label is well affixed. There are 12 packages in each box. Check whether the outer box label is well affixed. Check whether the dates on the inner and outer labels are consistent. Each box must be weighed to ensure that each piece of goods is within the standard range. The packaged skewers are put into storage in time and the product stay time is within 1.5 hours. Step 13: Warehousing and transportation.

2. A method for preparing mutton skewers according to claim 1, characterized in that: In step 2, the temperature of the thawing room is controlled at -2 to 5°C, the room is well ventilated, and the thawing time is 10-14 hours. After thawing, the center temperature of the machine-cut raw materials is -3°C to -5°C, and the center temperature of the hand-cut raw materials is -1°C to -3°C.

3. A method for preparing mutton skewers according to claim 2, characterized in that: In step three, the specific steps of cutting the mutton are as follows: first cut into strips, and then cut into single pieces, the weight of a single piece is 8-9g, and the size of a single piece is: length*width*thickness=2-2.5*1.6-1.8*1.6-1.8cm; the weight of the special-shaped meat pieces on the edge of the meat slices is controlled at 6-7g; the specific steps of cutting the sheep tail oil are as follows: first cut into strips, and then cut into single pieces, the weight of a single piece is 6-7g, and the size of a single piece is: length*width*thickness=2.0-2.2*1.6-1.8*1.6-1.8cm.

4. A method for preparing mutton skewers according to claim 3, characterized in that: In step 5, the specific steps of tumbling and kneading are as follows: First, stir and dissolve 0.4-0.6kg of salt, 0.4-0.6kg of chicken powder, 0.05-0.15kg of pepper powder, and 0.4-0.6kg of cornstarch into the water to make the auxiliary materials completely dissolved; Then, add the cut raw materials and prepared liquid into a stainless steel basin, stir at 0℃~4℃, and stir for 15-20 minutes. The liquid must be completely absorbed and there is no residual water or blood at the bottom of the basin. Then add 4-6kg of soybean oil and stir for 5-10 minutes. The temperature out of the basin should be less than 7℃.

5. A method for preparing mutton skewers according to claim 4, characterized in that: In step eight, the net weight of each skewer is 45 + 1g, there are 6 pieces of meat on each skewer, the weight of each skewer including the skewers is 47-49g, the tip of the skewer is 3cm, and the total length of each skewer is 12-12.5cm.

6. A method for preparing mutton skewers according to claim 5, characterized in that: The specific skewering standards are: ① 4 lean to 2 fat ratio + alternating fat and lean with lean meat at both ends; ② Three pieces of special-shaped lean meat with two pieces of square fat, three pieces of square lean meat can be paired with two pieces of special-shaped fat; ③ A single skewer of pork belly.

7. A method for preparing mutton skewers according to claim 6, characterized in that: In step nine, check and start the quick-freezing room, set the temperature to -35-40℃, and when the temperature reaches the set value, place the skewered meat on the quick-motion plate and start quick freezing. The distance between skewers is 5mm, and no skewers should stick together. The center temperature of the product after quick freezing reaches below -18℃.

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