Premade mutton processing method and premade mutton product

Abstract

The invention discloses a processing method of prefabricated mutton and a prefabricated mutton product, the prefabricated mutton and a mutton smell removing material bag are put into the same container to be cooked, the mutton smell removing material bag comprises orange peel and pomelo peel, a mutton dish is obtained after a certain time, and if the prefabricated mutton is directly subjected to secondary cooking treatment by adopting a traditional method, the mutton smell removing material bag can be directly cooked when being eaten. The method has the main effects that the operation process of secondary cooking treatment of the prefabricated mutton is simple and easy to implement during subsequent eating of the prefabricated mutton, and the mutton smell in the prefabricated mutton can be effectively weakened by using the mutton smell removing material bag containing the orange peel and the shaddock peel, so that the mutton is more delicious in taste and better in mouth feel; and when the mass ratio of the prefabricated mutton to the mutton smell removing seasoning bag is (12-16): 1, the effect is better, the original flavor of the mutton is ensured while the mutton smell removing effect is ensured, the overall dish quality is improved, and the diet experience of consumers is improved.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and in particular relates to a processing method of prefabricated mutton and a prefabricated mutton product. Background Art

[0002] With the improvement of people's living standards and the quickening pace of life, meat dishes have gradually shifted from convenient storage and preservation to family dishes, leading the trend of healthy eating culture. At the same time, with the popularization of cold chains, refrigerators, ovens, and microwave ovens, people pay more and more attention to the convenience, nutrition, and safety of meat products.

[0003] Pre-prepared meat products are a new product developed in recent years. They mainly refer to those pre-processed and pre-heated meat products that can be directly cooked. Pre-prepared meat dishes not only meet the dietary needs of consumers, but also greatly shorten the time for consumers to prepare dishes, which greatly facilitates consumers.

[0004] However, the existing pre-cooked meat or frozen cooked meat, especially mutton, will have a strong mutton smell and a poor taste if it is not properly handled when it is steamed and eaten for the second time. That is to say, compared with the mutton when it is steamed and eaten for the first time, the mutton smell after the pre-cooked mutton is steamed for the second time is stronger than the first time, that is, the mutton smell of the pre-cooked mutton is aggravated when it is steamed and eaten for the second time, which makes consumers stay away from it. Summary of the invention

[0005] The purpose of the present application is to provide a method for processing pre-cooked mutton and a pre-cooked mutton product, which solves the technical problem that after the pre-cooked mutton is steamed twice, the mutton smell is heavier than the first time, that is, the mutton smell of the pre-cooked mutton is aggravated when it is steamed twice. To achieve the above purpose, the present application discloses a method for processing pre-cooked mutton and a specific technical solution of the pre-cooked mutton product as follows:

[0006] A method for processing pre-cooked mutton, comprising putting the pre-cooked mutton and a mutton-removing seasoning package into the same container for steaming, and obtaining a mutton dish after a certain period of time, wherein the mass ratio of the pre-cooked mutton to the mutton-removing seasoning package is (10 to 20):1, and the mutton-removing seasoning package comprises orange peel and grapefruit peel.

[0007] Preferably, the mass ratio of the orange peel to the grapefruit peel in the deodorizing material package is 1:(0.7 to 1.5).

[0008] Preferably, the mass ratio of the orange peel to the grapefruit peel in the deodorizing material package is 1:1.

[0009] Preferably, the orange peel is freeze-dried orange peel.

[0010] Preferably, the grapefruit peel is freeze-dried grapefruit peel.

[0011] Preferably, the mass ratio of the pre-cooked mutton to the mutton removal material package is (12 to 16):1.

[0012] Preferably, the step of “putting the pre-cooked mutton and the smell-removing material bag into the same container for steaming” specifically comprises the following steps:

[0013] Put the prepared mutton into the container, and add water into the container in advance;

[0014] Arranging a cage on the container, and placing the smell-removing material bag in the cage;

[0015] Cover and steam.

[0016] A pre-made mutton product comprises the pre-made mutton and a stinky-smelling material package, wherein the stinky-smelling material package comprises freeze-dried orange peel and freeze-dried grapefruit peel, and the mass ratio of the two is 1:(0.7 to 1.5).

[0017] Preferably, the mass ratio of the freeze-dried orange peel to the freeze-dried grapefruit peel in the deodorizing material package is 1:1.

[0018] Preferably, the mass ratio of the pre-cooked mutton to the mutton removal material package is (12 to 16):1.

[0019] The technical solution adopted in this application can achieve the following beneficial effects:

[0020] The present application discloses a method for processing pre-cooked mutton, wherein the pre-cooked mutton and a mutton-removing seasoning package are put into the same container for steaming, wherein the mutton-removing seasoning package comprises orange peel and grapefruit peel, and a mutton dish is obtained after a certain period of time. If the pre-cooked mutton is directly subjected to a secondary steaming treatment using a traditional method, the mutton smell is heavier than the first time when the pre-cooked mutton is eaten. The effect of the present method is mainly reflected in that when the pre-cooked mutton is subsequently eaten, the secondary steaming treatment of the pre-cooked mutton is simple and easy to operate. By using the mutton-removing seasoning package comprising orange peel and grapefruit peel, the mutton smell in the pre-cooked mutton can be effectively reduced, making the mutton taste more delicious and having a better taste. Moreover, the effect is better when the mass ratio of the pre-cooked mutton to the mutton-removing seasoning package is (10 to 20):1, which ensures the mutton-removing effect while also ensuring the original flavor of the mutton, thereby improving the overall dish quality and the consumer's dining experience. DETAILED DESCRIPTION

[0021] For ease of understanding of the present application, the present application will be described more fully below with reference to relevant embodiments. The preferred embodiments of the present application are provided in the embodiments. However, the present application can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the disclosure of the present application more thoroughly and comprehensively understood.

[0022] It should be noted that when a device is considered to be "connected" to another device, it may be directly connected to the other device or there may be an intermediate device at the same time. The terms "inside", "top", "upper", "lower", "upper", "lower" and similar expressions used herein are for illustrative purposes only and are not intended to be the only implementation method.

[0023] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those generally understood by those skilled in the art to which this application belongs. The terms used herein in the specification of this application are only for the purpose of describing specific embodiments and are not intended to limit this application. The term "and / or" used herein includes any and all combinations of one or more related listed items.

[0024] The present application is further described below with reference to embodiments.

[0025] The embodiment of the present application discloses a method for processing pre-cooked mutton, wherein the pre-cooked mutton and a mutton-removing seasoning package are placed in the same container and steamed, and a mutton dish is obtained after a certain period of time, wherein the mass ratio of the pre-cooked mutton to the mutton-removing seasoning package is (10 to 20):1, and the mutton-removing seasoning package includes orange peel and grapefruit peel. The pre-cooked mutton is cooked mutton that has been preliminarily processed, including pre-cooked mutton products such as lamb chops, lamb hooves, and lamb legs, and the orange peel and grapefruit peel are dried orange peel and grapefruit peel, and both orange peel and grapefruit peel are rich in volatile oil components, which can produce a fresh aroma and help neutralize the mutton smell.

[0026] Specifically, a method for processing pre-cooked mutton is as follows: add an appropriate amount of water into a container, and put 10 to 20 portions of pre-cooked mutton in the container, then place a steaming rack or a steaming plate or a steamer in the container, and take another portion of a mutton-removing material package and place it on the steaming rack or the steaming plate or the steamer. Alternatively, the mutton-removing material package can be directly placed in the container without using a steaming rack or a steaming plate. After covering the container with a lid, continue steaming for about 30 to 60 minutes after the water boils. The steaming time depends on the specific size and quantity of the pre-cooked mutton, and generally takes a period of time (about 30 to 60 minutes).

[0027] If the pre-cooked mutton is directly subjected to a secondary steaming treatment by the traditional method and then eaten, the mutton smell will be heavier than the first time. The effect of the present method is mainly reflected in that when the pre-cooked mutton is subsequently eaten, the operation process of the secondary steaming treatment of the pre-cooked mutton is simple and easy. By using a mutton-removing seasoning package containing orange peel and grapefruit peel, the mutton smell in the pre-cooked mutton can be effectively reduced, making the mutton taste more delicious and having a better taste. The effect is best when the mass ratio of the pre-cooked mutton to the mutton-removing seasoning package is (10 to 20):1. The appropriate ratio of the pre-cooked mutton to the mutton-removing seasoning package can maximize the mutton-removing effect, avoiding the problem of the mutton taste being covered up due to excessive use of the mutton-removing seasoning. While ensuring the mutton-removing effect, the original flavor of the mutton is also guaranteed, thereby improving the overall dish quality and enhancing the consumer's dining experience.

[0028] Furthermore, in order to meet the preferences of different consumers for mutton dishes, the mass ratio of the orange peel and the grapefruit peel in the deodorizing seasoning package is 1: (0.7 to 1.5). Among them, by mixing the orange peel and the grapefruit peel in a ratio of 1: (0.7 to 1.5), the characteristics of the two peels can be fully utilized while removing the mutton smell, and a better flavor balance can be achieved. Specifically, when the ratio of grapefruit peel is high (close to 1.5), its rich aroma will be more prominent, which is suitable for mutton with a strong mutton smell; and when the ratio of grapefruit peel is low (close to 0.7), it is more suitable for mutton that does not have a particularly strong mutton smell, so as to prevent the aroma of the grapefruit peel from being too strong and covering up the flavor of the mutton itself. By accurately controlling the ratio of orange peel to grapefruit peel, this deodorizing seasoning package can not only effectively improve the taste of mutton dishes, but also ensure that the flavor of the final product is more coordinated, satisfying the preferences of different consumers for mutton dishes.

[0029] Specifically, the mass ratio of the orange peel to the grapefruit peel in the deodorizing material package may be 1:0.7, 1:0.9, 1:1.2, or 1:1.5.

[0030] Furthermore, in order to better reduce the mutton smell, the mass ratio of the orange peel and the grapefruit peel in the deodorizing material package is 1:1. The two are mixed in a ratio of 1:1, which can give full play to their respective deodorizing effects, without over-relying on a certain peel, and can ensure the maximization of the deodorizing effect. The deodorizing material package can reduce the mutton smell while retaining the delicious taste of mutton, making it more in line with the taste requirements of consumers.

[0031] Specifically, in order to retain the volatile aroma components of orange peel and grapefruit peel to the greatest extent, the orange peel is freeze-dried orange peel, and the grapefruit peel is freeze-dried grapefruit peel. Among them, the freeze-drying process of orange peel can retain the nutrients such as vitamin C and flavonoids in the orange peel to a large extent, and fully retain the natural properties of the orange peel; the freeze-drying process of grapefruit peel is carried out at low temperature, and can also effectively retain the nutrients such as vitamin C and naringin in the grapefruit peel; both have the advantages of convenient use and long shelf life. The deodorizing material package mentioned in this application contains freeze-dried orange peel and freeze-dried grapefruit peel, which is more convenient to use, and retains the original components of orange peel and grapefruit peel to the greatest extent, and can better exert the deodorizing effect of orange peel and grapefruit peel.

[0032] Specifically, the mass ratio of the pre-cooked mutton to the mutton removal package can be 10:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, or 20:1.

[0033] Specifically, in order to further improve the ratio between the pre-cooked mutton and the mutton-removing seasoning package, the mass ratio of the pre-cooked mutton to the mutton-removing seasoning package is (12 to 16): 1. Among them, the ratio between the pre-cooked mutton and the mutton-removing seasoning package should be controlled between 12:1 and 16:1, which means that when every 12 to 16 weight units of pre-cooked mutton is used, 1 weight unit of the mutton-removing seasoning package is needed for processing. This ratio helps to ensure that the mutton can effectively remove its unique mutton smell after processing, while maintaining or improving the meat flavor. The specific ratio chosen by the consumer may depend on factors such as the specific type of mutton, personal taste preferences, etc.

[0034] Furthermore, the method of "putting the pre-cooked mutton and the mutton-removing seasoning package into the same container for steaming" specifically includes the following steps: putting the pre-cooked mutton into the container, and adding water into the container in advance; setting a steamer on the container, and placing the mutton-removing seasoning package in the steamer; covering and steaming.

[0035] The present application also discloses a pre-prepared mutton product, including pre-prepared mutton and a deodorizing material package, wherein the deodorizing material package includes freeze-dried orange peel and freeze-dried grapefruit peel, and the mass ratio is 1: (0.7 to 1.5). Among them, the orange peel treated by freeze-drying technology can reduce the mutton smell while adding a fresh citrus aroma to the dish. The freeze-drying technology can maximize the retention of volatile aroma components and nutrients in the orange peel; the grapefruit peel treated by freeze-drying technology has a strong aroma, which can effectively reduce the mutton smell and bring a unique flavor to the dish. The ingredients such as naringin in the grapefruit peel also help to improve the nutritional value of the mutton; the mass ratio of freeze-dried orange peel to freeze-dried grapefruit peel is set to 1: (0.7 to 1.5). The design of this ratio is intended to achieve a better deodorizing effect through the synergistic effect of orange peel and grapefruit peel.

[0036] Specifically, in order to effectively reduce the mutton smell in the pre-cooked mutton, the mass ratio of the freeze-dried orange peel and the freeze-dried grapefruit peel in the deodorizing material package is 1:1. Among them, mixing the freeze-dried orange peel and the freeze-dried grapefruit peel in a ratio of 1:1 can ensure that the deodorizing material package can reduce the mutton smell while adding natural aroma and nutritional value to the dish.

[0037] Specifically, in order to give full play to the deodorizing effect of freeze-dried orange peel and freeze-dried grapefruit peel, the mass ratio of the pre-cooked mutton to the deodorizing material package is (12 to 16): 1. By mixing the pre-cooked mutton with the deodorizing material package in a ratio of (12 to 16): 1, the deodorizing material package can give full play to its deodorizing effect, thereby effectively reducing the mutton smell in the pre-cooked mutton.

[0038] It should be noted that, in this application, the determination of the mutton smell value of pre-cooked mutton is carried out in accordance with GB / T16291.1-2012 "General Guidelines for the Selection, Training and Management of Evaluators for Sensory Analysis Part 1: Preferred Evaluators" and GB / T22210-2008 "Specifications for Sensory Evaluation of Meat and Meat Products". A sensory evaluation team consisting of 10 evaluators with a food professional background was invited to conduct the evaluation, and the average score was taken as the evaluation result. The larger the score of the evaluation result, the heavier the mutton smell, and vice versa. The evaluation mainly includes two aspects: smell and taste. The first is the odor intensity: evaluating the degree of mutton smell emitted by pre-cooked mutton from weak to strong; the second is the taste intensity: here the focus is on the feeling after the mutton is eaten, evaluating the degree of mutton smell from weak to strong after the pre-cooked mutton is eaten. The scoring standard for the degree of mutton smell is referred to Table 1.

[0039] Table 1 Scoring criteria for taint

[0040] Smell level No smell Slightly smelly Weak smell General smell Strong smell Strong smell score 1 2 3 4 5 6

[0041] Material preparation

[0042] The pre-cooked mutton is Ningxia beach sheep, and the hand-pulled mutton of the Yi family in Saishang is used in this application; the orange peel and grapefruit peel in the de-mutton material package are dried orange peel (hereinafter referred to as orange peel) and dried grapefruit peel (hereinafter referred to as grapefruit peel) grabbed from a Chinese medicine store; the freeze-dried orange peel and freeze-dried grapefruit peel are homemade products.

[0043] Comparative Example 1

[0044] Add water to a container, put 20 portions of pre-cooked mutton into the water, cover, and continue steaming for 40 minutes after the water boils.

[0045] Comparative Example 2

[0046] Add water into a container, take 20 portions of pre-cooked mutton and put them into the water, take 1 portion of a smell-removing ingredient package and put it into the water, cover it, and continue steaming for 40 minutes after the water boils. The smell-removing ingredient package is dried orange peel.

[0047] Comparative Example 3

[0048] Add water into a container, take 20 portions of pre-cooked mutton and put them into the water, take 1 portion of a smell-removing ingredient package and put it into the water, cover it, and continue steaming for 40 minutes after the water boils. The smell-removing ingredient package is dried grapefruit peel.

[0049] Experimental Example 1

[0050] Add water to a container, take 20 portions of pre-cooked mutton and put them into the water, take 1 portion of a smell-removing material package and put it into the water, cover it, and continue to steam for 40 minutes after the water boils. The smell-removing material package includes 0.5 portions of dried orange peel and 0.5 portions of dried grapefruit peel.

[0051] Experimental Example 2

[0052] Add water to a container, put 20 portions of pre-cooked mutton into the water, put a steaming rack into the container, put 1 portion of a smell-removing seasoning package on the steaming rack, cover the container, and continue steaming for 40 minutes after the water boils. The smell-removing seasoning package includes 0.5 portions of dried orange peel and 0.5 portions of dried grapefruit peel.

[0053] Table 2 shows the results of the evaluation of the mutton smell of pre-cooked mutton after different cooking methods.

[0054]

[0055] As shown in Table 2, in Comparative Example 1, the pre-cooked mutton is directly boiled in water during the secondary steaming process (existing technology). The evaluation results show that the mutton smell and taste of the pre-cooked mutton are very strong, which affects the consumption of customers; in Comparative Example 2, a deodorizing material package made of orange peel is added during the boiling process of the pre-cooked mutton, and the mutton smell of the pre-cooked mutton is reduced by one degree, but the mutton taste in the mouth is not reduced; in Comparative Example 3, a deodorizing material package made of grapefruit peel is added during the boiling process of the pre-cooked mutton, and the mutton smell of the pre-cooked mutton is reduced. The taste has not changed and is still very strong, but the smell of mutton in the mouth has been reduced; therefore, in Experimental Example 1, a de-stinking seasoning package containing half orange peel and half grapefruit peel was put into water and steamed together with the pre-cooked mutton, and it was found that the smell and taste of the mutton odor of the pre-cooked mutton were reduced compared with those in Comparative Example 1, and the smell and taste were reduced to the level of the general smell of mutton. In Experimental Example 2, the effect of placing the de-stinking seasoning package on the steaming rack was further explored, and it was found that compared with Experimental Example 1, the mutton smell of the pre-cooked mutton was reduced, and the smell and taste were reduced to the level of the general smell of mutton.

[0056] Experimental Example 3

[0057] Add water to a container, put 20 portions of pre-cooked mutton into the water, put a steaming rack into the container, put 1 portion of a smell-removing material package on the steaming rack, cover it, and continue steaming for 40 minutes after the water boils. The smell-removing material package includes 0.5 portions of freeze-dried orange peel and 0.5 portions of freeze-dried grapefruit peel.

[0058] Table 3 shows the results of the evaluation of the mutton smell of pre-cooked mutton with freeze-dried orange peel and freeze-dried grapefruit peel as the mutton smell removal package.

[0059]

[0060] As can be seen from Table 3, Experimental Example 3 replaced the orange peel and grapefruit peel in the deodorizing material package with freeze-dried orange peel and freeze-dried grapefruit peel on the basis of Experimental Example 2, and found that the deodorizing effect was better, and the odor and taste of the pre-prepared mutton were weaker. This may be due to the special production method of freeze-dried orange peel and freeze-dried grapefruit peel, which retained more volatile aroma components and nutrients during the production process.

[0061] Experimental Example 4

[0062] Add water to a container, take 20 portions of pre-cooked mutton and put them into the water, then put it into a steaming rack, take 1 portion of a smell-removing material package and put it on the steaming rack, cover it, and continue steaming for 40 minutes after the water boils. The smell-removing material package includes 0.4 portions of freeze-dried orange peel and 0.6 portions of freeze-dried grapefruit peel.

[0063] Experimental Example 5

[0064] Add water to a container, put 20 portions of pre-cooked mutton into the water, put a steaming rack into the container, put 1 portion of a smell-removing material package on the steaming rack, cover it, and continue steaming for 40 minutes after the water boils. The smell-removing material package includes 0.6 portions of freeze-dried orange peel and 0.4 portions of freeze-dried grapefruit peel.

[0065] Table 4 shows the results of the evaluation of the mutton smell of pre-cooked mutton with different proportions of freeze-dried orange peel and freeze-dried grapefruit peel

[0066]

[0067]

[0068] As shown in Table 4, Experimental Examples 4 and 5 explored the evaluation results of the mutton smell of pre-prepared mutton when the freeze-dried orange peel and freeze-dried grapefruit peel in the de-stinky material package were cooked with the pre-prepared mutton in different proportions of 0.4 and 0.6 respectively. It can be seen from the results that when the mass ratio of freeze-dried orange peel and freeze-dried grapefruit peel is 1:0.7 (here, 0.67 is rounded to approximately 0.7), the tasting results of the pre-prepared mutton are the same as when the mass ratio of freeze-dried orange peel and freeze-dried grapefruit peel is 1:1.5, that is, the evaluation of the mutton smell is weaker and the taste evaluation is also weaker. It shows that the de-stinky effect of freeze-dried orange peel and freeze-dried grapefruit peel is basically the same within the range of 1: (0.7 to 1.5). In order to facilitate the preparation of the de-stinky material package, it is preferred to use a mass ratio of freeze-dried grapefruit peel to freeze-dried orange peel of 1:1.

[0069] Experimental Example 6

[0070] Add water to a container, take 10 portions of pre-cooked mutton and put them into the water, then put it into a steaming rack, take 1 portion of a smell-removing material package and put it on the steaming rack, cover it, and continue steaming for 40 minutes after the water boils. The smell-removing material package includes 0.5 portions of freeze-dried orange peel and 0.5 portions of freeze-dried grapefruit peel.

[0071] Experimental Example 7

[0072] Add water to a container, take 15 portions of pre-cooked mutton and put them into the water, then put it into a steaming rack, take 1 portion of a smell-removing material package and put it on the steaming rack, cover it, and continue steaming for 40 minutes after the water boils. The smell-removing material package includes 0.5 portions of freeze-dried orange peel and 0.5 portions of freeze-dried grapefruit peel.

[0073] Table 5 Evaluation results of different amounts of mutton odor removal packages on the mutton odor of pre-cooked mutton

[0074] Experimental example Prepared Lamb Deodorant Pack Odor evaluation Taste Evaluation Experimental Example 6 10 1 2 2 Experimental Example 7 15 1 2 2

[0075] It can be seen from Table 5 that in Experimental Example 7, when the mass ratio of pre-cooked mutton to the mutton-removing seasoning package was 15:1, the mutton smell of the pre-cooked mutton was reduced to a slightly mutton-like level in both smell and taste compared with Experimental Example 3; in Experimental Example 6, when the mass ratio of pre-cooked mutton to the mutton-removing seasoning package was 10:1, despite the increase in the proportion of the mutton-removing seasoning, the smell and taste of the pre-cooked mutton were still slightly mutton-like, indicating that even if an excessive amount of mutton-removing seasoning was used, the mutton smell could not be completely removed, and the mutton-removing seasoning package might be wasted, and the taste of the pre-cooked mutton might even be affected by the excessive amount of freeze-dried orange peel or freeze-dried grapefruit peel. Therefore, the optimal ratio of pre-cooked mutton to the mutton-removing seasoning package in this experiment was 15:1. The results of this experiment are not limited to this application. Diners who like mutton smell can also refer to the evaluation results of the judges to decide the number of mutton-removing seasoning packages to be placed.

[0076] To sum up, this experiment aims to solve the problem of reducing the stronger mutton smell of pre-cooked mutton after secondary steaming. The experimental example removes the mutton smell mainly by steaming the pre-cooked mutton with the mutton removing material package. The experiment shows that the optimal mass ratio of pre-cooked mutton to the mutton removing material package is 15:1, and the optimal mass ratio of orange peel to grapefruit peel is 1:1, so that the smell and taste of the pre-cooked mutton can be reduced to a slightly mutton smell, which solves the technical problem of a stronger mutton smell when eating after the secondary processing of the pre-cooked mutton.

[0077] The above-described embodiments only express the way of equipment layout of the present application, and the description is relatively specific and detailed, but it cannot be understood as limiting the scope of the patent application; it should be pointed out that for ordinary technicians in this field, several adjustments and improvements can be made without departing from the concept of the present application, which all belong to the scope of protection of the present application; therefore, the scope of protection of the patent of this application shall be based on the attached claims.

Claims

1. A method for processing pre-cooked mutton, characterized in that: Pre-cooked mutton and a mutton-removing seasoning package are placed in the same container and steamed to obtain a mutton dish after a certain period of time, wherein the mass ratio of the pre-cooked mutton to the mutton-removing seasoning package is (10 to 20):1, and the mutton-removing seasoning package includes orange peel and grapefruit peel.

2. The method for processing pre-cooked mutton according to claim 1, characterized in that: The mass ratio of the orange peel to the grapefruit peel in the deodorizing material package is 1:(0.7 to 1.5).

3. The method for processing pre-cooked mutton according to claim 1 or 2, characterized in that: The mass ratio of the orange peel to the grapefruit peel in the deodorizing material package is 1:

1.

4. The method for processing pre-cooked mutton according to claim 1, characterized in that: The orange peel is freeze-dried orange peel.

5. The method for processing pre-cooked mutton according to claim 1, characterized in that: The pomelo peel is freeze-dried pomelo peel.

6. The method for processing pre-cooked mutton according to claim 1, characterized in that: The mass ratio of the pre-cooked mutton to the mutton-removing material package is (12 to 16):

1.

7. The method for processing pre-cooked mutton according to claim 1, characterized in that: The method of "putting the pre-prepared mutton and the mutton-removing material bag into the same container for steaming" specifically comprises the following steps: Put the prepared mutton into the container, and add water into the container in advance; Arranging a cage on the container, and placing the smell-removing material bag in the cage; Cover and steam.

8. A pre-cooked mutton product, comprising pre-cooked mutton, characterized in that: It also includes a deodorizing material package, which includes freeze-dried orange peel and freeze-dried grapefruit peel, and the mass ratio is 1: (0.7 to 1.5).

9. The prefabricated mutton product according to claim 8, characterized in that: The mass ratio of the freeze-dried orange peel to the freeze-dried grapefruit peel in the deodorizing material package is 1:

1.

10. The prefabricated mutton product according to claim 8, characterized in that: The mass ratio of the pre-cooked mutton to the mutton-removing material package is (12 to 16):1.

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