Production method for dried mutton

Abstract

The invention discloses a production method for dried mutton. The production method comprises four steps of selecting and preprocessing a raw material, salting the raw material, curing and cutting, and drying by hot wind and microwave. Compared with the conventional drying method for producing dried mutton, a hot wind and microwave combined drying technology is adopted, so that the shortage of a single drying technology can be overcome, the advantages of hot wind drying and microwave drying are given into full play, the production cycle is shortened, the energy consumption is reduced, and the quality of a dried mutton product is improved. By adopting a salting way of uniformly applying salting materials and stacking material layers and mutton layers, the contact areas of the salting materials and mutton cubes can be greatly increased, the material liquid permeation speed is increased, and the produced dried mutton is fragrant and delicious in taste, proper in softness and hardness, chewy, scented, unique and long in aftertaste.

Description

technical field [0001] The invention relates to the field of livestock meat product processing, in particular to a method for making jerky mutton. Background technique [0002] Mutton is one of high-quality livestock meat with high protein, low fat and low cholesterol, and is known as "little ginseng". It is rich in 12.3% of high-quality protein, half of the fat content of pork, and also contains mineral phosphorus, iron, vitamin B, vitamin A and other nutrients. Mutton is sweet and warm in nature, rich in nutrition, tender and easy to digest. It is a special meat food integrating nutrition, health care and anti-cancer. It has always been regarded as one of the important foods for tonic in winter. "Compendium of Materia Medica" contains its function "mutton can warm the middle and nourish the deficiency, nourish the middle and nourish the qi, appetize and strengthen the body, cure fatigue and aversion to cold, five labors and seven injuries. Compared with other livestock me...

AI Technical Summary

Problems solved by technology

At present, the drying technologies that are widely used in the food processing industry include hot air drying, freeze drying, microwave drying and other technologies. Each drying technology has advantages and disadvantages when used alone. But it takes a long time, and the food quality after drying is poor; freeze-drying can keep the structure of the material in good shape, and can obtain good-quality food, but the one-time investment of freeze-drying equipment is large, the drying time is long, the energy consumption is large, and the processing cost is too high; Microwave drying technology is a drying method that uses microwave radiation to make each part of the material obtain heat energy at the same moment and heat up rapidly. It has the advantages of uniform heating and short time consumption. However, it is easy to appear edges or sharp corners when only using microwave drying Coking phenomenon, at the same time, the drying end point is not easy to distinguish during microwave drying, and it is easy to cause over-drying