The invention discloses a making method of a mutton and vegetable bag for instant noodles in the technical field of
food processing. The making method comprises the following steps of: step I,
processing mutton: selecting fresh sheep hind leg meat; step II, making
pickled vegetables: thoroughly cleaning a white
gourd, performing disinfection and sterilization,
cutting the sterilized white
gourd into strips so as to obtain white
gourd strips; step III, fermenting the mutton: taking out the pickled white gourd, putting the mutton blocks obtained in the step I into a
fermentation tank, and enabling pickled vegetable juice to submerge the mutton blocks; step IV, performing boiling:
fishing out the fermented mutton blocks, and thoroughly cleaning the fished-out mutton blocks; step V, performingdrying:
cutting the boiled mutton blocks obtained in the step IV into diced mutton each of which weighs 40-45g, then putting the diced mutton in an environment of the temperature being 80-85 DEG C, and performing
processing for 20-30min; and step VI, making the vegetable bag: performing vacuum packaging on the pickled white gourds obtained in the step II and dried diced mutton in the ratio of thepickled white gourds to the dried diced mutton in parts by weight being 30 to 5, so as to obtain the vegetable bag. Through the adoption of the scheme of the making method, the muttony
odor of the mutton can be removed.