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Technology for processing lamb braised in brown sauce

A processing technology, the technology of braised mutton, is applied in the field of meat processing, which can solve the problems of fishy smell, soft meat, short shelf life, etc., and achieve the effect of strong fragrance, long shelf life and ruddy color

Inactive Publication Date: 2007-09-05
上海绿缘食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The common braised mutton on the market is generally processed by stewing, and the processed braised mutton products have the disadvantages of soft meat, fishy smell, and short shelf life.

Method used

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Examples

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Embodiment Construction

[0015] Below in conjunction with embodiment, a kind of braised mutton processing technology of the present invention will be further described.

[0016] Braised mutton processing technology of the present invention is:

[0017] 1. Material selection: select white goats with a weight of 30-45 kg, uniform individuals, and white coat as the main raw materials.

[0018] 2. Slaughtering and cutting into pieces: After slaughtering, cut the mutton into 3-5 cm uniform pieces of meat.

[0019] 3. Initial processing: add ginger, rice wine, green onions and other deodorizing ingredients to the mutton, boil for 20 minutes, remove and clean.

[0020] 4. Braised in soy sauce: Add salt, sugar, monosodium glutamate, soy sauce, rice wine and appropriate amount of water to the washed mutton in proportion to braise for 50 minutes. The weight ratio of the ingredients is: 0.5% salt, 0.9% sugar, 0.5% monosodium glutamate, soy sauce 1%, rice wine 1%.

[0021] 5. Deboning: Take out the braised mut...

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PUM

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Abstract

A technology for cooking the mutton stewed in soy sauce with unique taste, no odor smell and long quality guaranteed period includes such steps as choosing raw mutton, cutting to become blocks, pre-treating, stewing, removing bone, boiling, cooling and packing.

Description

1. Technical field [0001] The invention relates to a processing technology of meat products, in particular to a processing technology of white goat meat. 2. Background technology [0002] At present, people's common mutton is generally processed from the slaughter of white goats, Hu sheep, sheep and other types of sheep, and its mutton is generally divided into two types: white cut and braised. And common braised mutton in the market is generally processed with the method of stewing, and the braised mutton commodity that it is processed into has shortcomings such as soft meat, fishy smell, and short shelf life. 3. Contents of the invention [0003] The purpose of the present invention is to provide a kind of braised mutton processing technology, to overcome the existing shortcoming of the mutton processed by common method, improve the shelf-life of product. [0004] In order to achieve the above objects, the present invention employs the following processing techniques. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/221A23L13/10A23L27/10
Inventor 黄正明倪应槐
Owner 上海绿缘食品有限公司
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