Processing method of low-purine mutton food

Abstract

The invention provides a processing method of a low-purine mutton food. Aiming at the characteristic of high purine content of mutton, the purine is removed in the preparation process of the mutton food by combining spice soaking and water boiling, and the produced mutton food is low in purine content, good in flavor and taste and wide in application prospect.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of low-purine mutton food. Background Art

[0002] Lamb is a high-quality meat, rich in protein, and has the characteristics of low fat and low cholesterol. These properties make lamb easy to digest and efficiently absorbed by the human body. In addition, lamb is rich in high-quality amino acids, various minerals and vitamins. These nutrients play an indispensable role in maintaining the normal physiological functions of our body, can effectively promote the metabolic process, and have a positive role in promoting the healthy growth of bones. Data show that my country's lamb production in 2023 increased by 70,000 tons compared with 2022, with a growth rate of 1.3%, and a total of 5.31 million tons. However, this output is still difficult to meet domestic consumption needs. Some lamb still needs to be imported. In the same year, the total amount of lamb imports climbed to 434,000 tons, a record high, accounting for about 6% of the annual meat imports. At present, the way of eating lamb is mainly dine-in, and the types of cooked and ready-to-eat lamb products are relatively small, and the forms are relatively single. Common ones are ready-to-eat lamb chops, sliced ​​lamb, and lamb jerky. Led by the Qinghai Light Industry Research Institute, the Qinghai Tibetan mutton has been used to develop deep-processed products such as ready-to-eat lamb chops. This type of ready-to-eat product retains the traditional flavor and fits the modern fast-paced lifestyle. Its consumption is constantly increasing and is deeply loved by people. In the future, ready-to-eat mutton products will show a good market prospect.

[0003] Mutton is a medium-to-high purine food, with a purine content of 111.9 mg / 100 g, of which hypoxanthine is the most abundant, followed by adenine and guanine, and xanthine is the least. At present, some researchers have found that different cooking methods can remove a certain amount of purine from mutton, but no low-purine mutton products have been developed, which to some extent limits the dietary choices of people with hyperuricemia. At the same time, the mutton smell mainly comes from the 4-alkyl branched-chain fatty acids, 3-methylindole, 4-methylphenol, stearic acid and amino acids it contains, which has a certain negative impact on consumers' acceptance of mutton.

[0004] Excessive purine content in food is one of the reasons for the rapid increase in serum uric acid levels and gout attacks. Therefore, it is necessary to reduce the purine content in food. The purine removal methods currently studied at home and abroad include adsorption, ultrasonic, exogenous enzyme and microbial methods. The type or nature of food is different, and the applicable purine removal methods are also different. The above methods are mostly suitable for liquid and powdered food raw materials, while there are fewer studies on purine reduction methods for block solid raw materials, resulting in a scarcity of corresponding low-purine food types. Therefore, exploring a processing method for low-purine solid food has broad application prospects.

[0005] Spices are one of the indispensable auxiliary materials in the food processing process. They are mainly used in the food production process to play the role of seasoning, coloring, enhancing fragrance, and promoting appetite. At present, pepper powder and garlic powder have been used to soak food raw materials to reduce the purine content in food. It mainly promotes the mutual conversion and removal of purines by affecting the activity of related enzymes. This method is mainly used in aquatic products, and there are few studies on livestock and poultry meat food raw materials. At the same time, there is no application of other natural spices at home and abroad to see whether they can lead to a decrease in purine content in food raw materials, and there is no comparison and evaluation between spice combinations and varieties. Summary of the invention

[0006] In view of the above-mentioned existing defects, the present invention provides a processing method for low-purine mutton food, by which the purine content in the mutton food can be reduced by 56%, and the unique mutton smell of mutton can be improved by soaking in spices.

[0007] To achieve the above object, the present invention provides the following technical solution: a method for processing low-purine mutton food, comprising the following steps:

[0008] 1) Cut into pieces: Cut the raw mutton into pieces;

[0009] 2) Add spice soaking liquid, mix well, and soak;

[0010] 3) Remove from water and drain;

[0011] 4) Boil;

[0012] 5) Add seasonings during the boiling process and mix well;

[0013] 6) Take out the mutton cubes seasoned in step 5) and drain;

[0014] 7) Vacuum packaging;

[0015] 8) sterilizing and cooling to obtain low-purine mutton food.

[0016] In step 1) of the above method, the block may be a block with a length, width and height of 3 cm each;

[0017] In step 2) of the above method, the mass of the spice soaking liquid is 1-3 times the mass of the mutton block, specifically 2 times;

[0018] The weight proportion of spices in the spice soaking liquid is 1%-3%, specifically 2% (the weight of spices in 100g spice soaking liquid is 2g), and the spices are mixed with white pepper, ginger and bay leaves in a mass ratio of 5:4:2 (g / g / g);

[0019] The soaking time may be 50-70 minutes, specifically 60 minutes;

[0020] In step 4), the boiling is to place the mutton chunks obtained in step 3) in boiling water and boil them while manually stirring;

[0021] The mass ratio of boiling water to mutton can be 1-5:1, specifically 4:1;

[0022] During the boiling process, the water first boils rapidly, then simmers slightly;

[0023] The boiling time can be 5-30 minutes, specifically 25 minutes;

[0024] When using the induction cooker cooking mode, the power settings are as follows: 0-5min: 1600W, 5-10min: 1200W, 10-25min: 1000W;

[0025] In step 5), the seasoning is a mixture of salt and monosodium glutamate, and the added amounts are 4-20 g / kg, specifically 12 g / kg (1 kg of mutton plus 12 g of salt); 2-4 g / kg, specifically 3.5 g / kg;

[0026] In step 7), the mutton chunks obtained in step 6) are placed in an aluminum-plastic composite film bag and vacuum packed;

[0027] Among them, the bagging amount can be 250g / bag;

[0028] During the vacuum packaging operation, the vacuum time is 15s, the sealing time is 6.5s, and the cooling time is 8.0s;

[0029] In step 8), the sterilization is to place the vacuum-packed mutton obtained in step 7) in boiling water at 100° C. for sterilization;

[0030] The sterilization time is specifically 30 minutes.

[0031] The mutton food prepared by the above method also belongs to the protection scope of the present invention.

[0032] The purine substance removal rate of the mutton food reaches more than 56%.

[0033] The processing method of low-purine mutton food provided by the present invention uses spices and heat treatment in combination for the first time to achieve the effect of reducing purine while processing mutton, effectively removes a large amount of purine substances in mutton products, and the purine substance removal rate reaches more than 56%. The spice soaking treatment method can affect the activity of purine-related enzymes and promote the conversion between purines, and improve the removal speed and removal effect of purine. The processing method of the present invention uses spice soaking liquid to process mutton, which is not only safe and reliable, but also can reduce the original special mutton smell. Compared with mutton food that has not been soaked in spice soaking liquid and boiled, the mutton food produced by this method has low purine content, good flavor and good taste.

[0034] Aiming at the high purine content of mutton (about 1119 mg / kg), the present invention combines spice soaking and boiling to remove purine during the mutton food preparation process, further bringing new technology to the field of low-purine products and having broad application prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] Figure 1 The figure is a schematic flow chart of the processing method of the low-purine mutton food proposed by the present invention;

[0036] Figure 2 The effect of soaking in different spices on the purine content of mutton in Example 1 of the present invention;

[0037] Figure 3 The effect of soaking in different concentrations of spices on the purine content of mutton in Example 2 of the present invention;

[0038] Figure 4 The effect of the spice combination on the purine content of mutton in Example 3 of the present invention;

[0039] Figure 5 The effect of the combined addition amount of spices in Example 4 of the present invention on the purine content of mutton;

[0040] Figure 6 The effect of the soaking time of the spice combination in Example 5 of the present invention on the purine content of mutton;

[0041] Figure 7 The effect of the liquid-to-solid ratio of the spice combination soaking on the purine content of mutton in Example 6 of the present invention;

[0042] Figure 8 The results of the response surface optimization experiment in Example 7 of the present invention;

[0043] Fig. 9 The effect of boiling time on purine content of mutton in Example 8 of the present invention;

[0044] Fig.10The effect of boiling time on the sensory score of mutton in Example 9 of the present invention;

[0045] Fig.11 The effect of the boiling liquid-to-solid ratio on the sensory score of mutton in Example 10 of the present invention;

[0046] Fig.12 The effect of the amount of salt added on the sensory score of mutton in Example 11 of the present invention;

[0047] Fig.13 The figure shows the effect of the amount of MSG added on the sensory score of mutton in Example 12 of the present invention.

[0048] Fig.14 This is a control for the purine content of the mutton food prepared in Example 13 of the present invention. DETAILED DESCRIPTION

[0049] The present invention is further described in detail below in conjunction with specific embodiments, and the examples provided are only for illustrating the present invention, rather than for limiting the scope of the present invention. The examples provided below can be used as a guide for further improvements by those of ordinary skill in the art, and do not constitute a limitation of the present invention in any way.

[0050] The experimental methods in the following examples, unless otherwise specified, are all conventional methods, and are performed according to the techniques or conditions described in the literature in the field or according to the product instructions. The materials, reagents, etc. used in the following examples, unless otherwise specified, can all be obtained from commercial channels.

[0051] The sources of the raw materials in the following examples are as follows:

[0052] The lamb was purchased from the Amt flagship store.

[0053] White pepper powder was purchased from Chuanzhen Industrial Co., Ltd.

[0054] Ginger powder and bay leaves were purchased from Dongling Tianyu Condiment Food Import and Export Co., Ltd.

[0055] Salt is added from China National Salt Dongxing Salt Chemical Co., Ltd.

[0056] MSG was purchased from Lotus Health Industry Group Co., Ltd.

[0057] In the embodiment, purine content and sensory score are set as indicators.

[0058] The determination method of purine content in the embodiment is as follows:

[0059] The meat samples were mixed and evenly beaten with a knife-type mixer grinder. The samples were stored in a 4°C refrigerator before determination. Weigh 0.500g of the sample and place it in a 25mL colorimetric tube. Add 5mL of trifluoroacetic acid and 5mL of formic acid (88%) to mix. Cool rapidly in a 92°C water bath for 30min, and evaporate to dryness in a 50°C water bath. The residue was reconstituted with 10mL of mobile phase and transferred to a 50mL centrifuge tube. Centrifuge at 9000r / min for 10min. The supernatant was filtered through a 0.22μm filter membrane and stored at 4°C for determination. The Agilent 1260 HPLC system (Agilent Technologies, Palo Alto, CA, USA) and Shimadzu Shim-pack GIST C18 chromatographic column were used for determination. The injection volume was 20μL, the flow rate was 0.8mL / min, the column temperature was 26°C, and the detection wavelength was 254nm. Mobile phase A was ultrapure water, and mobile phase B was ultrapure water: methanol: glacial acetic acid: 20% tetrabutylammonium hydroxide (879:100:15:6, v / v / v / v).

[0060] The sensory evaluation criteria in the embodiment are as follows:

[0061] Table 1 Sensory evaluation standards for mutton

[0062]

[0063]

[0064] Example 1: Effect of soaking in different spices on the purine content of mutton

[0065] In order to study the effect of different spices on the purine content of mutton, the mutton was treated in ginger powder, white pepper powder, garlic powder, pepper powder, bay leaf, star anise, and cumin soaking solution. 60.00g of mutton pieces with a length, width and height of 3cm were weighed and added into 300mL of 3% spice aqueous solution, soaked for 60min, fished out, crushed and tested for purine content.

[0066] result( Figure 2 ) showed that, except for star anise and cumin, the effects of the other five spice aqueous solutions on the purine content of mutton were greater than that of pure water. The purine removal rates from high to low were bay leaf (18.24%) > garlic powder (16.86%) > ginger powder (16.26%) > white pepper (14.93%) > Sichuan pepper (14.75%) > cumin (10.61%) > star anise (7.15%). Therefore, bay leaf, garlic powder, ginger powder, white pepper and Sichuan pepper were selected to further explore their optimal concentrations.

[0067] Example 2: Effect of different concentrations of spices soaked in mutton on purine content

[0068] In order to study the effect of different spice concentrations on the purine content of mutton, the mutton was processed in ginger powder, white pepper powder, garlic powder, pepper powder, and bay leaf soaking liquid. Weigh 60.00g of mutton pieces with a length, width and height of 3cm, add them to 300mL of spice aqueous solution, set the spice concentration to 0%-3%, soak for 60min, fish out, crush and then test the purine content.

[0069] result( Figure 3 ) showed that different concentrations of spices showed different proportional relationships with the purine content of mutton. The optimal concentrations of the five spices were: 2% ginger powder, 1% garlic powder, 1% bay leaf, 2.5% white pepper powder, and 0.5% pepper powder. Based on this result, we further explored the effects of different spice combinations on the purine content of mutton and screened out the optimal spice combination.

[0070] Example 3: Effect of spice combinations on purine content in mutton

[0071] In order to study the effect of different spice combinations on the purine content of mutton, the mutton was treated in the combined soaking solutions in Table 2. Weigh 60.00 g of mutton pieces with a length, width and height of 3 cm, add them into 300 mL of the spice combination aqueous solution, soak for 60 min, remove them, crush them and then test the purine content.

[0072] Table 2 Spice Combinations

[0073]

[0074] result( Figure 4 ) showed that different spice combinations had different effects on the purine content of mutton. When mutton was soaked with spice combination 3.7 (2.5% white pepper + 2% ginger + 1% bay leaf), the purine removal rate was the highest, up to 21.4%. The spice combination selected was 2.5% white pepper + 2% ginger + 1% bay leaf.

[0075] Example 4: Effect of the amount of spices added on the purine content of mutton

[0076] In order to study the effect of the addition amount of spices on the purine content of mutton, the mutton was processed in a combination soaking solution of white pepper-ginger-bay leaf (m:m:m=5:4:2). 60.00g of mutton pieces with a length, width and height of 3cm were weighed and added to 300mL of spice combination aqueous solution. The spice combination addition amount was set to 1%-6%, soaked for 60min, fished out, and crushed for purine content detection.

[0077] result( Figure 5) showed that with the increase of spice addition, the purine content of mutton showed a trend of decreasing and then increasing. When the spice addition was 2%, the purine content of mutton was the lowest. Therefore, 1%-3% was selected as the investigation level of spice addition.

[0078] Example 5: Effect of spice combination soaking time on purine content in mutton

[0079] In order to study the effect of spice combination soaking time on the purine content of mutton, the mutton was processed in a combination soaking solution of white pepper-ginger-bay leaf (5:4:2, m / m / m). 60.00g of mutton pieces with a length, width and height of 3cm were weighed and added to 300mL of 2% spice combination aqueous solution. The spice combination soaking time was set to 10-90min, and the mutton was taken out and crushed for purine content detection.

[0080] result( Figure 6 ) showed that as the soaking time of the spice combination increased, the purine content of mutton showed a trend of decreasing and then increasing. When the soaking time was 60 minutes, the purine content of mutton was the lowest. Therefore, 50 minutes to 70 minutes was selected as the soaking time for investigation.

[0081] Example 6: Effect of liquid-to-solid ratio of spice combination soaking on purine content of mutton

[0082] In order to study the effect of the liquid-solid ratio of the spice combination soaking on the purine content of mutton, the mutton was processed in a combination soaking solution of white pepper-ginger-bay leaf (5:4:2, m / m / m). Weigh 60.00g of mutton pieces with a length, width and height of 3cm, add them to a 2% spice combination aqueous solution, set the liquid-solid ratio of the spice soaking solution to 1:1-6:1, soak for 60min, fish out, crush and then test the purine content.

[0083] result( Figure 7 ) showed that with the increase of liquid-to-solid ratio, the purine content of mutton first decreased and then stabilized. When the liquid-to-solid ratio was 2:1, the purine content of mutton was the lowest. Therefore, 1:1-3:1 was selected as the investigation level of liquid-to-solid ratio.

[0084] Example 7, response surface optimization experiment

[0085] According to the results of the single factor experiment, the response surface optimization experiment of each component was carried out using Design-expert 11.0 software. The specific factors and levels are shown in Table 3 to determine the optimal method of acid hydrolysis.

[0086] Table 3 Response surface experimental factors and levels

[0087]

[0088] The Box-Behnken central composite design principle was used to conduct a three-factor three-level response surface analysis experiment to investigate the effects of soaking time (A), spice addition (B), and liquid-to-solid ratio (C) on the purine content (Y) of mutton. The scheme and results are shown in Table 4. The Design-Expert 11.0 software was used to perform multivariate regression fitting on the experimental results in Table 4, and the quadratic polynomial regression equation of each factor level and sensory score was obtained: 92.67+1.12*A+0.5951*B+0.2697*C+0.1448*AB-4.24*AC+5.23*BC+10.61*A 2 +5.83*B 2 +8.25*C 2 , the results of the variance analysis are shown in Table 5.

[0089] Table 4 Response surface experiment results

[0090]

[0091] Table 5 Response surface variance analysis

[0092]

[0093] As shown in Table 5, the P value of the quadratic polynomial regression model is less than 0.01, which is extremely significant. The P value of the lack-of-fit term is greater than 0.05, indicating that the lack-of-fit term is not significant. The model has a good fit to the experiment, and the determination coefficient R 2 The value of the model equation is 0.9778, indicating that the model equation can accurately reflect the relationship between each factor and the response value. From the results of the significance analysis, it can be seen that the order of influence of each factor on the purine content of mutton is: A>B>C. 2 , B 2 , C 2 The interaction terms AC and BC had extremely significant effects on the purine content in mutton (P<0.01).

[0094] Figure 8 This is the effect of the interaction of the two factors on the purine content of mutton. It can be seen from the figure that the interaction surfaces of soaking time and liquid-solid ratio, and spice addition amount and liquid-solid ratio are steep, and the interaction is significant (P < 0.01), while in the response surface of the interaction between spice addition amount and soaking time, the interaction is not significant (P > 0.05).

[0095] Through the analysis of the quadratic polynomial regression model, the optimal process for reducing the purine content of mutton was determined to be: soaking time 59.438min, spice addition amount 1.958%, liquid-solid ratio 1.982:1, and the predicted purine content value 92.626mg / 100g. In order to facilitate the subsequent actual preparation, the optimal formula was proposed as: soaking time 60min, spice addition amount 2%, liquid-solid ratio 2:1, at which time the purine content was 91.34±1.29mg / 100g, and the purine removal rate was 33.68%, which was not significantly different from the theoretical value, indicating that the model had good predictive power.

[0096] Example 8: Effect of boiling time on purine content in mutton

[0097] In order to study the effect of boiling time on the purine content of mutton, the mutton soaked in the spice combination was boiled for different time (0min, 5min, 10min, 15min, 20min, 25min, 30min), then taken out and crushed for purine content detection.

[0098] result( Fig. 9 ) showed that the purine content of mutton decreased rapidly after 5 minutes of boiling; then, during the 5-25 minutes of boiling, the purine content of mutton decreased slowly; at 25 minutes, the purine content of mutton reached the lowest, and the purine removal rate was 64.83%, so 25 minutes was selected as the boiling time.

[0099] Example 9: Effect of boiling time on sensory scores of mutton

[0100] In order to study the effect of boiling time on the sensory score of mutton, the mutton soaked in the spice combination was boiled for different time (0min, 5min, 10min, 15min, 20min, 25min, 30min) and then fished out. Ten food professionals with rich experience in meat sensory evaluation and professional training were selected to conduct sensory evaluation on the prepared mutton samples. The average value was taken after removing the highest and lowest scores. The sensory evaluation standards are shown in Table 1.

[0101] result( Fig.10 ) showed that with the extension of boiling time, the sensory score of mutton first decreased and then increased. The sensory score was the highest when boiling for 30 minutes, while the sensory scores were higher when boiling for 20 and 25 minutes. Considering the two indicators of purine content and sensory score, 25 minutes of boiling was finally selected as the boiling time.

[0102] Example 10: Effect of boiling liquid-to-solid ratio on sensory score of mutton

[0103] In order to study the effect of liquid-to-solid ratio of boiling water on the sensory score of mutton, the mutton soaked in spice combination was treated with different liquid-to-solid ratios (1:1, 2:1, 3:1, 4:1, 5:1), boiled for 25 minutes and fished out. Ten food professionals with rich experience in meat sensory evaluation and professional training were selected to conduct sensory evaluation on the prepared mutton samples. The evaluation score was averaged after removing the highest and lowest scores. The sensory evaluation standards are shown in Table 1.

[0104] result( Fig.11 ) showed that as the liquid-to-solid ratio increased, the sensory score showed a trend of first increasing and then decreasing, and the sensory score was the highest when the liquid-to-solid ratio was 4:1. Therefore, a liquid-to-solid ratio of 4:1 was selected for the boiling of mutton.

[0105] Example 11: Effect of salt addition on sensory scores of mutton

[0106] In order to study the effect of salt addition on the sensory score of mutton, different concentrations of salt (4g / kg, 8g / kg, 12g / kg, 16g / kg, 20g / kg) were added to the boiled mutton and boiled for 25min. Then the mutton was taken out and 10 food professionals with rich experience in meat sensory evaluation and professional training were selected to conduct sensory evaluation on the prepared mutton samples. The average value was taken after removing the highest and lowest scores. The sensory evaluation standards are shown in Table 1.

[0107] result( Fig.12 ) showed that as the amount of salt added increased, the sensory score showed a trend of first increasing and then decreasing. When the amount of salt added was 12g / kg, the sensory score was the highest. Therefore, the salt addition amount of 12g / kg was selected to season the mutton.

[0108] Example 12: Effect of MSG Addition Amount on Mutton Sensory Score

[0109] In order to study the effect of MSG addition on the sensory score of mutton, different concentrations of MSG (2g / kg, 2.5g / kg, 3g / kg, 3.5g / kg, 4g / kg) were added to boiled mutton and boiled for 25 minutes. The mutton samples were then taken out and 10 food professionals with rich experience in meat sensory evaluation and professional training were selected to conduct sensory evaluation on the prepared mutton samples. The average value was taken after removing the highest and lowest scores. The sensory evaluation standards are shown in Table 1.

[0110] result( Fig.13 ) showed that as the amount of MSG added increased, the sensory score showed a trend of first increasing and then decreasing. When the amount of MSG added was 3.5 g / kg, the sensory score was the highest. Therefore, 3.5 g / kg of MSG was selected to season mutton.

[0111] Example 13: Preparation of low-purine mutton

[0112] The mutton is processed using optimal parameters, the steps comprising soaking the mutton chunks with spices (white pepper: ginger: bay leaf = 5:4:2, soaking time 60 min, spice addition amount 2%, liquid-solid ratio 2:1), and boiling for 25 min after soaking (liquid-solid ratio 4:1, adding 12 g / kg salt and 3.5 g / kg monosodium glutamate).

[0113] result( Fig.14 ) showed that compared with the blank group, the purine removal rate was 56.85%, and the sensory score was higher than 30 points (out of 40 points).

[0114] The present invention has been described in detail above. For those skilled in the art, without departing from the purpose and scope of the present invention, and without the need to carry out unnecessary experimental conditions, the present invention can be implemented in a wide range under equivalent parameters, concentrations and conditions. Although the present invention provides specific embodiments, it should be understood that the present invention can be further improved. In a word, according to the principles of the present invention, the application is intended to include any changes, uses or improvements to the present invention, including departure from the disclosed scope in the application, and changes made with conventional techniques known in the art.

Claims

1. A method for processing low-purine mutton food, comprising the following steps: 1) Cut into pieces: Cut the raw mutton into pieces; 2) Add spice soaking liquid, mix well, and soak; 3) Remove from water and drain; 4) Boil; 5) Add seasonings during the boiling process and mix well; 6) Take out the mutton cubes seasoned in step 5) and drain; 7) Vacuum packaging; 8) sterilizing and cooling to obtain low-purine mutton food.

2. The processing method according to claim 1, characterized in that: In step 1), the block is a block with a length, width and height of 3 cm each; In step 2), the mass of the spice soaking liquid is 1-3 times the mass of the mutton block; The weight proportion of the spices in the spice soaking liquid is 1%-3%, and the spices are mixed with white pepper, ginger and bay leaves in a mass ratio of 5:4:2 (g / g / g); The soaking time is 50-70 minutes.

3. The processing method according to claim 1, characterized in that: In step 4), the boiling is to place the mutton chunks obtained in step 3) in boiling water and boil them while manually stirring; Among them, the mass ratio of boiling water to mutton is 1-5:1; The boiling time is 5-30min.

4. The processing method according to claim 1, characterized in that: In step 5), the seasoning is a mixture of salt and monosodium glutamate, and the added amounts are 4-20 g / kg and 2-4 g / kg respectively.

5. The processing method according to claim 1, characterized in that: In step 7), the mutton chunks obtained in step 6) are placed in an aluminum-plastic composite film bag and vacuum packed; During the vacuum packaging operation, the vacuum time is 15 seconds, the sealing time is 6.5 seconds, and the cooling time is 8.0 seconds.

6. The processing method according to claim 1, characterized in that: In step 8), the sterilization is to place the vacuum-packed mutton obtained in step 7) in boiling water at 100° C. for sterilization; The sterilization time is 30 minutes.

7. Mutton food prepared by the method according to any one of claims 1 to 6.

8. The mutton food according to claim 7, characterized in that: The purine substance removal rate of the mutton food reaches more than 56%.

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