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Preserved fried and cooked diced mutton product and production method thereof

A mutton simmered meat and mutton technology, which is applied in the field of meat products, can solve the problems of high fuel consumption, etc., and achieve the effect of delicious taste, delicious and unique taste, and improved flavor and palatability

Inactive Publication Date: 2011-04-27
ANHUI PROVINCE GUZHEN COUNTY ZHENGHUA SHEEP IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Mutton food is a favorite meat product of our people, but due to the influence of processing technology, high-quality mutton products are subject to many restrictions in entering more regions. Mutton simmered meat is one of the mutton products. The current processing method is mainly frying. This traditional method More fuel consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0022] A mutton smelt product, using mutton as the main raw material, can be prepared by the following method: mutton diced: cut the mutton into diced meat, the diced meat is regular or irregular rectangle, square or triangle, side length is 0.5-2 Between centimeters; mutton blanched steaming: put the mutton in the boiling water of the seasoning liquid for 5 seconds, then put it in the steamer, and steam it in the boiling water of the seasoning liquid for 16 minutes; stir and mix: put the diced mutton into the temperature of Add 2% salt, 2% chili powder, 1% garlic, 0.5% soy sauce to the edible oil at 120°C. At the same time, add 3-10% fresh-keeping extract of lamb weight, and stir-fry for 60 seconds; , Take vacuum packaging, cold chain sales, or sell after pasteurization. The preparation method of the seasoning liquid is as follows: take 1% pepper, 1% ginger, 0.5% fennel, 0.5% cooking wine, 0, 3% star anise, 0.2% hot pepper and add water; after the product is cooled, vacuum Pa...

example 2

[0025] A mutton sintered product, which uses mutton as the main raw material, can be prepared by the following method: diced mutton: cut mutton into diced meat, with sides between 0.5-2 cm; blanched mutton: boil the mutton in seasoning liquid Put it in the steamer for 30 seconds, then put it in a steamer, steam with seasoning liquid for 20 minutes; stir and mix: Put the diced lamb into edible oil at a temperature of 130°C after the above-mentioned steaming treatment, and at the same time add 1% salt of lamb weight , 0.3% chili powder, 0.2% garlic, 0.2% soy sauce, while adding 3-10% fresh-keeping extract of lamb weight, stir-fry and mix for 120 seconds; packaging, vacuum packaging, cold chain sales, or pasteurization Sold after sterilization. The preparation method of the seasoning liquid is as follows: add 0.2% Chinese pepper, 0.3% ginger, 0.5% fennel, 0.5% cooking wine, 0, 2% star anise, and 0.2% pepper into water; after cooling the product, vacuum packaging, Cold chain sales...

example 3

[0028] A mutton sintered product, which uses mutton as the main raw material, can be prepared by the following method: diced mutton: cut mutton into diced meat, with sides between 0.5-2 cm; blanched mutton: boil the mutton in seasoning liquid Put it in the steamer for 100 seconds, then put it in a steamer, and steam it with seasoning liquid for 15 minutes; stir-fry and mix: Put the diced mutton into edible oil at a temperature of 130℃, and add 1.5% salt by weight of the mutton. , 0.8% chili powder, 0.6% garlic, 0.6% soy sauce, and add 3-10% fresh-keeping extract of lamb weight at the same time, stir-fry and mix for 240 seconds; packaging, vacuum packaging, cold chain sales, or pasteurization Sold after sterilization. The preparation method of the seasoning liquid is as follows: add 1% Chinese pepper, 1% ginger, 0.5% fennel, 0.5% cooking wine, 1% star anise, 0.5% hot pepper into water; after cooling the product, vacuum packaging, cold chain Sales. .

[0029] The preparation met...

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Abstract

The invention discloses a preserved fried and cooked diced mutton product and belongs to the field of foods, in particular to meat products. The diced fried and cooked mutton product is prepared from mutton serving as a main raw material and is prepared by the following steps of: dicing the mutton, namely dicing the mutton into diced meat; steaming the mutton, namely boiling the mutton into boiling seasoning liquid for at least 2 seconds, putting the mutton into a steamer and steaming the mutton for 8 to 25 minutes in the boiling seasoning liquid; frying and mixing, namely throwing the steamed diced mutton into edible oil at the temperature of between 120 and 140 DEG C, adding preservation extract which is 3 to 10 weight percent of the mutton, frying and packaging. The fried and cooked diced mutton is prepared by an innovative method, and the product serves as a seasoning of various cooked wheaten foods or dishes and has delicious and unique taste. The product is convenient to use andprocess.

Description

Technical field: [0001] The invention belongs to the field of food, and particularly relates to meat products. Background technique: [0002] According to the "Compendium of Materia Medica", "mutton can warm the middle and nourish the deficiency, nourish the middle and nourish the qi, calm down and convulsions, appetite and strengthen, treat asthenia and cold, five fatigue and seven injuries." Soreness and weakness, postpartum deficiency and cold, deficiency and cold stomachache, kidney deficiency and impotence. Mutton food is very popular. Ningxia Yanchi County is located in the eastern part of Ningxia Hui Autonomous Region. It is famous as the "Hometown of Tan Sheep in China" and "Hometown of Licorice in China". Yanchi County, Ningxia, located in the northwest of my country, is the only pastoral county in Ningxia among the 266 pastoral counties in the country. It is rich in pasture resources and animal husbandry resources. In the four grassland types of steppe grassland, dese...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/314A23L13/60A23L13/40
Inventor 李绩孔日祥李建树
Owner ANHUI PROVINCE GUZHEN COUNTY ZHENGHUA SHEEP IND
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