A kind of mutton jerky and preparation method thereof

Abstract

The invention discloses a preparation method for novel mutton jerky. The preparation method comprises the following steps: mutton dodur removal of mutton, pickling of the mutton and drying of the pickled mutton. According to the preparation method for the mutton jerky, the mutton dodur removal technology is simple and convenient, high in operability and low in cost; the effects are obvious and cannot be affected by the simplification of the steps. The method for pickling and drying the mutton to prepare the mutton jerky is innovatively used, so that the pickled mutton is chewy and has special fragrance; after being fried by frying seasoning with a specific ratio, the mutton has unique faint scent flavor and leaves a rich aftertaste; the mutton subjected to mutton dodur removal is fried in lard oil, so that the mutton jerky has outstanding fragrance; the frying seasoning and the pickled mutton are fried together, so that an undesirable effect can be achieved. The mutton jerky disclosed by the invention tastes delicious, is greatly chewy, has unique frying fragrance and leaves the rich aftertaste.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a novel dried mutton and a preparation method thereof. Background technique [0002] Mutton is rich in nutritional value and is of great benefit to tuberculosis, tracheitis, asthma, anemia, postpartum qi and blood deficiency, abdominal cold pain, physical weakness and chills, malnutrition, etc. It is most suitable for winter consumption and is a winter tonic . Mutton is often eaten as mutton soup, but seldom used as mutton jerky. At present, there are the following problems about making mutton jerky from mutton: 1. The smell of mutton deters some consumers; [0003] Aiming at the problem of the smell of mutton, at present, people in related fields have carried out some research on the process of removing mutton from mutton. For example, in the Chinese invention patent application CN102669642A, precooking and removing mutton in a precooking liquid containing radish, mung beans, gr...

AI Technical Summary

Problems solved by technology

At present, there are the following problems about making mutton jerky from mutton: 1. The smell of mutton deters some consumers; 2. The production process of mutton jerky is relatively simple, and the taste of the jerky produced is not outstanding

For example, Chinese patent application CN1055468A discloses a method of soaking mutton in specific condiments and roasting to prepare mutton jerky; Chinese patent application CN102084995 discloses a method of drying mutton to prepare mutton jerky; A method for preparing mutton jerky by soaking mutton in a specific soaking solution, drying and mixing with specific ingredients; Chinese patent application CN102475286A discloses a method of cooking mutton in salt and soy sauce, adding five-spice powder and monosodium glutamate and stirring A method of drying and preparing mutton jerky; Chinese patent application CN103099225A discloses a method of boiling mutton in water and adding specific seasonings to cook and bake; Chinese patent application CN103082303A discloses a method of cooking mutton in water A method for preparing mutton jerky by soaking and drying; the methods for preparing mutton jerky disclosed above all have a single method, which cannot give full play to the characteristics of mutton, and the flavor of the prepared mutton jerky still needs to be improved