Preparation method of low-goaty-flavor Tibetan mutton mooncake
Through ultrasonic assisted treatment of spices, the problem of mutton mooncakes is solved, and the effect of rapid reduction of mutton and nutritional improvement is achieved.
Patent Information
- Application Number
- CN202510768108.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-06-10
- Publication Date
- 2025-09-02
AI Technical Summary
The mutton mooncake has a strong mutton smell, and the traditional method has poor effect on reducing mutton, and it takes a long time.
Ultrasonic auxiliary spices are used to treat Tibetan mutton, and ultrasonic waves promote the reaction of spice ingredients such as ginger and onion with the mutton odor substances in Tibetan mutton, and quickly reduce the mutton odor.
Effectively shorten the time to reduce mutton, increase the reaction speed of mutton odor substances, increase consumers' acceptance of mutton mooncakes, and enhance the nutritional value of mooncakes.
Smart Images
Figure CN120570302A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, and more particularly to a method for preparing low-smell Tibetan mutton mooncakes. Background Art
[0002] Tibetan sheep, also known as Tibetan sheep or Tibetan-style sheep, are native to Tibet and are also distributed in Qinghai, northwestern Sichuan, and southern Gansu. They are known for their resistance to freezing, ease of roughage, adaptability to high-altitude environments, robust constitution, and high nutritional value. Tibetan mutton is rich in protein, a high-quality source of protein, as well as fat, vitamins, and minerals. Mooncakes are a traditional food with a wide variety of varieties. The production process is complex and delicate, and the fillings are diverse.
[0003] Mutton mooncakes are not common, mainly because mutton has a strong smell that is difficult for consumers to accept. Therefore, reducing the mutton smell has become a key technical point that needs to be solved in mutton mooncakes.
[0004] In traditional processes, spices are often added to reduce the mutton's mutton smell, such as ginger, onion, angelica, cumin, etc. However, this method takes a long time, and the spices do not react fully with the mutton's mutton smell components, resulting in a poor effect in reducing the mutton's mutton smell.
[0005] In summary, how to provide a low-smell mutton mooncake is a problem that those skilled in the art urgently need to solve. Summary of the Invention
[0006] In view of this, the present invention provides a method for preparing Tibetan mutton mooncakes with low mutton smell.
[0007] In order to achieve the above object, the present invention adopts the following technical solutions:
[0008] A method for preparing low-smell Tibetan mutton mooncakes comprises the following steps:
[0009] (1) Ultrasonic-assisted spice treatment for reducing the smell of Tibetan mutton:
[0010] Soak Tibetan mutton in clean water, then mix it with ginger, onion and water and perform ultrasonic treatment;
[0011] (2) Making the filling:
[0012] The minced Tibetan mutton after smell reduction treatment is made into minced meat, the minced meat is mixed with edible salt and cumin powder to make meatballs, which are fried and then wrapped with red bean paste;
[0013] (3) Making dough:
[0014] Mix lye, syrup, and oil and add low-gluten flour to make a dough. After the dough is fermented, make a 5mm thick dough sheet.
[0015] (4) Making mooncakes:
[0016] Wrap the filling with dough and press into shape;
[0017] (5) Baking mooncakes:
[0018] Oven baked;
[0019] (6) Packaging.
[0020] Beneficial effects achieved: Ultrasonic technology belongs to physical technology, and the use of ultrasonic waves to treat food does not produce side effects after consumption. The use of ultrasonic-assisted technology can accelerate the speed of material movement in liquids, accelerate the penetration of materials into meat, and greatly shorten the reaction time. The present invention uses ultrasonic waves to promote the reaction of key ingredients in spices with mutton with mutton smell substances, thereby reducing the mutton smell of Tibetan mutton, and uses ultrasonic waves to promote gingerol, shogaol, volatile components (such as gingerene, ginger ketone) in ginger and sulfides (such as diallyl sulfide, propyl mercaptan) in onions to react with short-chain fatty acids, aldehydes and ketones, sulfur-containing compounds and other mutton smell substances in Tibetan mutton, thereby quickly reducing the mutton smell of Tibetan mutton to a level that is suitable for consumers to taste. Specifically: ① Ultrasonic-assisted treatment can accelerate the penetration of water into Tibetan mutton during the mutton smell reduction process and increase the moisture content in Tibetan mutton. ② Ultrasonic-assisted treatment promotes the release of nutrients (such as myoglobin) by destroying the myofibril structure of Tibetan mutton, thereby improving the nutritional value of moon cakes.
[0021] Furthermore, in step (1), the mass ratio of Tibetan mutton, ginger and green onion is (30-35):(35-45):(55-65).
[0022] Furthermore, in step (1), the conditions for ultrasonic treatment are power: 300-500 W, time: 4-7 min, temperature: 88-91° C., and frequency: 24.5 Hz.
[0023] Furthermore, in the step (2), the mass ratio of minced meat, edible salt and cumin powder is (15-20):(0.5-1.5):(0.3-0.7).
[0024] Furthermore, in step (2), the frying parameters are frying at 140-150° C. for 3-5 minutes.
[0025] Furthermore, in step (3), the volume mass ratio of alkali water, syrup, oil and low-gluten flour is (5-10) mL: (120-150) mL: (48-52) g: (200-220) g.
[0026] Furthermore, in the step (5), the baking parameters are a temperature of 170-190° C. and a time of 7-10 min, followed by brushing with egg liquid, and then baking at a temperature of 170-190° C. and a time of 5-10 min.
[0027] It can be seen from the above technical solutions that, compared with the prior art, the present invention has the following beneficial effects:
[0028] (1) Ultrasonic-assisted spices are used to effectively reduce the mutton odor in Tibetan mutton, so that it meets consumers' acceptance of the mutton odor.
[0029] (2) Tibetan mutton has a high protein content, which can supplement the protein consumed by the human body on a daily basis and maintain the body's protein needs.
[0030] (3) The fatty acid composition of Tibetan mutton fat is excellent, with a balanced ratio of saturated fatty acids and unsaturated fatty acids. It contains special functional fatty acids, which play an important auxiliary role in human health. BRIEF DESCRIPTION OF THE DRAWINGS
[0031] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are merely embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the provided drawings without paying any creative work.
[0032] Figure 1 The present invention uses a mold to press out the moon cake;
[0033] Figure 2 The moon cake baked by the present invention;
[0034] Figure 3 This is a radar chart of the low-smell Tibetan mutton mooncakes in Experiment 1 of the present invention. Note: The MC group was treated with the traditional method to reduce the smell of Tibetan mutton, and the CF group was treated with the ultrasound-assisted natural spices of the present invention to reduce the smell of Tibetan mutton. Each group was repeated three times. DETAILED DESCRIPTION
[0035] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. 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 making creative efforts are within the scope of protection of the present invention.
[0036] The drugs required for the present invention are conventional experimental drugs, purchased from commercial channels;
[0037] The experimental methods not mentioned are conventional experimental methods and will not be described in detail here.
[0038] Example 1
[0039] A method for making low-smell Tibetan mutton mooncakes comprises the following steps:
[0040] (1) Ultrasonic-assisted spice treatment for reducing the smell of Tibetan mutton:
[0041] ① Soak the Tibetan sheep hind leg meat in clean water for 15 minutes, and drain the water after soaking.
[0042] ②Cut the Tibetan mutton into 30g small pieces, mix them with 35g ginger, 55g green onion, and 140mL water, and place them in a beaker. Cover the mouth of the beaker with plastic wrap and seal it with a rubber band. Then place it in a THC-1000SF ultrasonic decoction pot with a power of 300W, a time of 4min, a temperature of 88℃, and a frequency of 24.5Hz for ultrasonic decoction.
[0043] ③Then remove the blood foam floating on the water surface and filter out excess seasoning and water.
[0044] (2) Making the filling:
[0045] ① Use a meat grinder to grind the Tibetan mutton into minced meat after the mutton has been treated to reduce the smell of mutton.
[0046] ② Take 15g minced meat, 0.5g table salt, and 0.3g cumin powder and mix them evenly. Use your bent index finger and thumb (wearing disposable gloves) to form a ring to squeeze out meatballs with a diameter of about 4cm.
[0047] ③ Coat the surface of the meatballs with flour about 1mm thick.
[0048] ④ Gently place the meatballs into a fryer filled with 2500 mL of edible vegetable blended oil and fry at 150°C for 3 minutes until the meatballs are crispy on the outside and tender on the inside.
[0049] ⑤ Use oil-absorbing paper to absorb the oil on the surface of the meatballs, and take 30g of red bean paste to completely wrap the meatballs.
[0050] (3) Making dough:
[0051] ① Heat and stir 20mL of water and 10g of baking soda to make alkaline water.
[0052] ② Take 5mL of alkaline water, 120mL of syrup, and 48g of Golden Dragon Fish edible vegetable blending oil, mix them together, and then add 200g of low-gluten flour to make dough.
[0053] ③ Wrap the dough with plastic wrap and let it ferment for 20 minutes. Then knead 50g of dough into a dough sheet about 5mm thick.
[0054] (4) Making mooncakes:
[0055] Wrap the filling with dough, sprinkle a thin layer of flour on it before putting it into the mold, and then use the mold to press it out with moderate force to form the mooncake ( Figure 1 ).
[0056] (5) Baking mooncakes:
[0057] ① Cover the baking tray with a layer of oil-absorbing paper and sprinkle a layer of flour about 1 mm thick. Place the mooncakes neatly on the oil-absorbing paper. Use a spray bottle to evenly spray 2 mL of water on the surface of the mooncakes. Bake in a Rational SCC61 oven at 170°C for 7 minutes and then take out the mooncakes.
[0058] ②Evenly apply a layer of 1mm thick egg liquid and continue to bake in the oven at 170℃ for 5 minutes. Take out the baked mooncakes and cool them to room temperature ( Figure 2 ).
[0059] (6) Packaging:
[0060] Place the cooled mooncakes into plastic packaging bags and seal them using a DZ-3200 vacuum packaging machine.
[0061] Example 2
[0062] A method for making low-smell Tibetan mutton mooncakes comprises the following steps:
[0063] (1) Ultrasonic-assisted spice treatment for reducing the smell of Tibetan mutton:
[0064] ① Soak the Tibetan sheep hind leg meat in clean water for 20 minutes, and drain the water after soaking.
[0065] ②Cut the Tibetan mutton into 35g small pieces, mix them with 45g ginger, 65g green onion, and 160mL water, and place them in a beaker. Cover the mouth of the beaker with plastic wrap and seal it with a rubber band. Then place it in a THC-1000SF ultrasonic decoction pot with a power of 500W, a time of 7min, a temperature of 91℃, and a frequency of 24.5Hz for ultrasonic decoction.
[0066] ③Then remove the blood foam floating on the water surface and filter out excess seasoning and water.
[0067] (2) Making the filling:
[0068] ① Use a meat grinder to grind the Tibetan mutton into minced meat after the mutton has been treated to reduce the smell of mutton.
[0069] ② Take 20g minced meat, 1.5g table salt, and 0.7g cumin powder and mix them evenly. Use your bent index finger and thumb (wearing disposable gloves) to form a ring to squeeze out meatballs with a diameter of about 4cm.
[0070] ③ Coat the surface of the meatballs with flour about 1mm thick.
[0071] ④ Gently place the meatballs into a fryer filled with 3000 mL of edible vegetable blended oil and fry at 150°C for 5 minutes until the meatballs are crispy on the outside and tender on the inside.
[0072] ⑤ Use oil-absorbing paper to absorb the oil on the surface of the meatballs, and take 35g of red bean paste to completely wrap the meatballs.
[0073] (3) Making dough:
[0074] ① Heat and stir 25mL of water and 15g of baking soda to make alkaline water.
[0075] ② Take 10mL of alkaline water, 150mL of syrup, and 52g of King Arowana edible vegetable blending oil, mix them together, and then add 220g of low-gluten flour to make a dough.
[0076] ③ Wrap the dough with plastic wrap and let it ferment for 40 minutes. Then knead 55g of dough into a dough sheet about 5mm thick.
[0077] (4) Making mooncakes:
[0078] Wrap the filling with dough, sprinkle a thin layer of flour on it before putting it into the mold, and then press the mold with moderate force to form the mooncake.
[0079] (5) Baking mooncakes:
[0080] ① Cover the baking tray with a layer of oil-absorbing paper and sprinkle a layer of flour about 1 mm thick. Place the mooncakes neatly on the oil-absorbing paper. Use a spray bottle to evenly spray 4 mL of water on the surface of the mooncakes. Bake in a Rational SCC61 oven at 190°C for 10 minutes and then take out the mooncakes.
[0081] ② Apply a 1mm thick layer of egg liquid evenly and continue to bake in the oven at 190℃ for 10 minutes. Take out the baked mooncakes and cool them to room temperature.
[0082] (6) Packaging:
[0083] Place the cooled mooncakes into plastic packaging bags and seal them using a DZ-3200 vacuum packaging machine.
[0084] Example 3
[0085] A method for making low-smell Tibetan mutton mooncakes comprises the following steps:
[0086] (1) Ultrasonic-assisted spice treatment for reducing the smell of Tibetan mutton:
[0087] ① Soak the Tibetan sheep hind leg meat in clean water for 17 minutes, and drain the water after soaking.
[0088] ② Cut the Tibetan mutton into 32g small pieces, mix them with 40g ginger, 60g green onion, and 150mL water, and place them in a beaker. Cover the mouth of the beaker with plastic wrap and seal it with a rubber band. Then place it in a THC-1000SF ultrasonic decoction pot with a power of 400W, a time of 5min, a temperature of 90℃, and a frequency of 24.5Hz for ultrasonic decoction.
[0089] ③Then remove the blood foam floating on the water surface and filter out excess seasoning and water.
[0090] (2) Making the filling:
[0091] ① Use a meat grinder to grind the Tibetan mutton into minced meat after the mutton has been treated to reduce the smell of mutton.
[0092] ② Take 17g minced meat, 1g table salt, and 0.5g cumin powder and mix them evenly. Use your bent index finger and thumb (wearing disposable gloves) to form a ring to squeeze out meatballs with a diameter of about 4cm.
[0093] ③ Coat the surface of the meatballs with flour about 1mm thick.
[0094] ④ Gently place the meatballs into a fryer filled with 2700 mL of edible vegetable blended oil and fry at 145°C for 4 minutes until the meatballs are crispy on the outside and tender on the inside.
[0095] ⑤ Use oil-absorbing paper to absorb the oil on the surface of the meatballs, and take 32g of red bean paste to completely wrap the meatballs.
[0096] (3) Making dough:
[0097] ① Heat and stir 22 mL of water and 13 g of baking soda to make alkaline water.
[0098] ② Take 7mL of alkaline water, 135mL of syrup, and 50g of Golden Dragon Fish edible vegetable blending oil, mix them together, and then add 210g of low-gluten flour to make dough.
[0099] ③ Wrap the dough with plastic wrap and let it ferment for 30 minutes. Then knead 52g of dough into a dough sheet about 5mm thick.
[0100] (4) Making mooncakes:
[0101] Wrap the filling with dough, sprinkle a thin layer of flour on it before putting it into the mold, and then press the mold with moderate force to form the mooncake.
[0102] (5) Baking mooncakes:
[0103] ① Cover the baking tray with a layer of oil-absorbing paper and sprinkle a layer of flour about 1mm thick on it. Place the mooncakes neatly on the oil-absorbing paper. Use a spray bottle to evenly spray 3mL of water on the surface of the mooncakes. Bake the mooncakes in a Rational SCC61 oven at 180℃ for 8 minutes and then take them out.
[0104] ② Apply a 1mm thick layer of egg liquid evenly and continue to bake in the oven at 180℃ for 7 minutes. Take out the baked mooncakes and cool them to room temperature.
[0105] (6) Packaging:
[0106] Place the cooled mooncakes into plastic packaging bags and seal them using a DZ-3200 vacuum packaging machine.
[0107] Experiment 1
[0108] Electronic nose analysis
[0109] The method of Example 3 of the present invention was used to reduce the mutton odor, and the mutton odor substances were measured using an electronic nose sensor. The results are shown in Table 1. Figure 3 shown.
[0110] From Table 1, Figure 3 It can be seen that the response values of sensor_1, sensor_2, sensor_7, sensor_8, and sensor_10 of the CF group (method of Example 3 of the present invention) are lower than those of the MC group (traditional method), indicating that the levels of alkanes, smoke, alcohols, aldehydes, short-chain alkanes, aromatic compounds, alcohol-aldehydes, and combustible gas substances in the mooncakes after ultrasound-assisted natural spice reduction treatment have decreased, and alkanes, alcohols, aldehydes, short-chain alkanes, aromatic compounds, and alcohol-aldehydes are all substances that form the mutton smell of Tibetan mutton.
[0111] Table 1 Electronic nose sensors
[0112]
[0113] Experiment 2
[0114] Sensory evaluation
[0115] A sensory evaluation panel comprised of 15 food professionals rated the Tibetan mutton mooncakes based on their mutton odor. Tables 2 and 3 show that the sensory scores for the CF group (using the method of Example 3 of the present invention) were higher than those for the MC group (using the traditional method), indicating that the mooncakes treated with ultrasound-assisted natural spice treatment were more palatable.
[0116] Table 2 Sensory evaluation
[0117]
[0118] Table 3 Sensory evaluation scores
[0119]
[0120] The various embodiments in this specification are described in a progressive manner, and each embodiment focuses on the differences from other embodiments. The same or similar parts between the various embodiments can be referenced to each other.
[0121] The above description of the disclosed embodiments is intended to enable one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be readily apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention is not limited to the embodiments shown herein but is intended to conform to the widest scope consistent with the principles and novel features disclosed herein.
Claims
1. A method for preparing low-smell Tibetan mutton mooncakes, characterized in that: The steps include: (1) Ultrasonic-assisted spice treatment for reducing the smell of Tibetan mutton: Soak Tibetan mutton in clean water, then mix it with ginger, onion and water and perform ultrasonic treatment; (2) Making the filling: The minced Tibetan mutton after smell reduction treatment is made into minced meat, the minced meat is mixed with edible salt and cumin powder to make meatballs, which are fried and then wrapped with red bean paste; (3) Making dough: Mix lye, syrup, and oil and add low-gluten flour to make a dough. After the dough is fermented, make a 5mm thick dough sheet. (4) Making mooncakes: Wrap the filling with dough and press into shape; (5) Baking mooncakes: Oven baked; (6) Packaging.
2. The preparation method according to claim 1, wherein In the step (1), the mass ratio of Tibetan mutton, ginger and green onion is (30-35):(35-45):(55-65).
3. The preparation method according to claim 1, wherein In the step (1), the conditions for ultrasonic treatment are power: 300-500 W, time: 4-7 min, temperature: 88-91° C., and frequency: 24.5 Hz.
4. The preparation method according to claim 1, wherein In the step (2), the mass ratio of minced meat, edible salt and cumin powder is (15-20):(0.5-1.5):(0.3-0.7).
5. The preparation method according to claim 1, wherein In the step (2), the frying parameters are 140-150° C. for 3-5 minutes.
6. The preparation method according to claim 1, wherein In the step (3), the volume mass ratio of alkali water, syrup, oil and low-gluten flour is (5-10) mL: (120-150) mL: (48-52) g: (200-220) g.
7. The preparation method according to claim 1, wherein In the step (5), the baking parameters are a temperature of 170-190° C. and a time of 7-10 min, followed by brushing with egg liquid, and then baking at a temperature of 170-190° C. and a time of 5-10 min.