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Method of seasoning grilling mutton chops

A technology for conditioning barbecue and lamb chops, applied in the functions of food ingredients, food ingredients as antioxidants, food preparation, etc., can solve problems such as single taste, and achieve the effects of multi-selectivity, attractive taste and rich variety

Active Publication Date: 2014-01-01
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The shelf life of traditional conditioning barbecue lamb chops in the freezer is only 5-7 days, the shelf life is short, and the taste is single

Method used

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  • Method of seasoning grilling mutton chops
  • Method of seasoning grilling mutton chops
  • Method of seasoning grilling mutton chops

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] A method of conditioning grilled lamb chops, comprising:

[0058] Step 1: Slaughter the selected live sheep, deacidify them for 24 hours, and divide them to obtain single-bone lamb chops;

[0059] Step 2. Dissolve the prepared black pepper flavor powder barbecue seasoning in water at a weight ratio of 1:1 and mix evenly to obtain black pepper flavor powder barbecue seasoning marinade, black pepper flavor powder barbecue seasoning formula raw material quality The servings are as follows:

[0060] 24 parts of table salt, 8 parts of monosodium glutamate, 32 parts of white sugar, 0.4 parts of I+G, 4 parts of compound phosphate, 4 parts of thirteen spices, 3 parts of chili powder, 3 parts of green onion powder, 3 parts of garlic powder, white pepper powder 2 parts, 12 parts of crushed black pepper, 3 parts of corn starch, 0.3 parts of bamboo leaf extract, 0.02 parts of papain, 0.28 parts of capsanthin, 0.8 parts of nisin, 0.2 parts of ethyl maltol;

[0061] Step 3. Add the...

Embodiment 2

[0065] A method of conditioning grilled lamb chops, comprising:

[0066] Step 1: Slaughter the selected live sheep, deacidify them for 24 hours, and divide them to obtain single-bone lamb chops;

[0067] Step 2. Dissolve the prepared cumin flavor powder barbecue seasoning in water at a weight ratio of 1:1 and mix evenly to obtain the cumin flavor powder barbecue seasoning marinade. The raw material quality of the cumin flavor powder barbecue seasoning formula is The servings are as follows:

[0068] 24 parts of table salt, 8 parts of monosodium glutamate, 32 parts of white sugar, 0.4 parts of I+G, 4 parts of compound phosphate, 4 parts of thirteen spices, 3 parts of chili powder, 8 parts of cumin powder, 3 parts of green onion powder, garlic powder 3 parts, white pepper powder 2 parts, corn starch 7 parts, bamboo leaf extract 0.3 parts, papain 0.02 parts, capsanthin 0.28 parts, nisin 0.8 parts, ethyl maltol 0.2 parts.

[0069] Step 3. Add the single-bone lamb chops obtained ...

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Abstract

The invention relates to the technical field of meat product processing, in particular to a method of seasoning grilling mutton chops. The method comprises the steps as follows: 1), a live goat is killed, acid is discharged, and the goat is divided, so that single-bone lamb chops are obtained; 2), grilling seasoning is dissolved in water in a weight ratio of 1: (1-2) and mixed uniformly, so that a grilling seasoning curing liquid is obtained; 3), the single-bone lamb chops obtained in the step 1) are added to the grilling seasoning curing liquid obtained in the step 2) in a weight ratio of 100: (10-15), the mixture is mixed uniformly, and the mixture is cured at a temperature of 0-4 DGE C for 2.5-3.5 h; 4), the cured single-bone lamb chops in the step 3) are subjected to modified atmosphere packaging; and 5), the cured single-bone lamb chops in the step 4) are grilled. According to the method, the shelf lives of the seasoning grilling mutton chops are prolonged, the product variety is enriched, and the product flavor is improved.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to a method for conditioning grilled lamb chops. Background technique [0002] Conditioned meat products are made of livestock and poultry meat as the main raw material. After being ground or cut, seasonings, vegetables and other auxiliary materials are added, and processed by rolling, stirring, seasoning or preheating. It needs to be stored under refrigeration or freezing. Storage, transportation and sales, non-instant meat products that require secondary processing before consumption. According to statistics, the conditioned meat products produced in the United States have increased by 4.5 times in the past 20 years, and the average annual consumption of conditioned meat products per person in Japan has increased by 15% to 20%. At present, the annual consumption of conditioned meat products in my country is also increasing year by year, with an average annual grow...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/318A23L13/40A23L13/70
CPCA23L13/428A23L13/74A23L27/14A23V2002/00A23V2200/02A23V2200/044
Inventor 张德权陈丽高远陈旭华饶伟丽王振宇张春晖李欣刘岳
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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