A mutton smell modifying agent used during the manufacturing process of a dried mutton and a preparation method thereof

A production process and technology of mutton jerky, which is applied in the field of food processing, can solve the problems of poor flavor and taste of mutton food, reduce the health care effect of mutton, and reduce the edible value of mutton, so as to reduce the content of mutton, improve the flavor and taste, and improve the flavor and taste effects

Inactive Publication Date: 2015-09-09
贵州麻阳河食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] It can be seen that in the prior art, the smell of mutton is removed in the process of making mutton food, by adding condiments, and after the aroma treatment is carried out through the condiments, the smell of mutton is covered by aroma and removed. The flavor components are not removed, so that the produced mutton food still retains the smelly components, which leads to poor flavor and taste of the mutton food, and also causes adverse changes in the nutritional structure of the mutton , thereby reducing the edible value of mutton and reducing the health care effect of mutton

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A mutton smell improving agent used in the production process of mutton jerky, comprising raw materials by weight of 1g star anise, 2g licorice, 3g cumin, 1g prickly ash, 1g ginger, 5g bay leaves, 3g nard pine, 2g red pepper, Cinnamon bark 1g, white buckle 2g, grass fruit 3g, amomum 2g.

[0032] The preparation method of the mutton smell improving agent used in the process of making the dried mutton comprises the following steps:

[0033] (1) Mix cinnamon, amomum, grass fruit, white buckle, licorice, and nard pine according to the ratio, and put it in an environment with a temperature of 40 ° C for 10 minutes, and then put it in a grinder Grind into powder, and sieve the powder, the sieve for sieving is 100 mesh, take the sieve material, and then sieve the sieve material with a 50 mesh sieve again, and get the bottom material of the sieve;

[0034] (2) Add star anise, cumin, Chinese prickly ash, galangal, fragrant leaves, and red pepper in order according to the ratio ...

Embodiment 2

[0037] A mutton smell improving agent used in the process of making dried mutton, comprising raw materials by weight of star anise 2g, licorice 2.3g, cumin 3.1g, pepper 1.1g, ginger 1.3g, bay leaf 5.3g, nard pine 3.3g g, red pepper 2.7g, cinnamon 2.5g, white buckle 2.1g, Caoguo 3.7g, amomum 3.5g.

[0038] The preparation method of the mutton smell improving agent used in the process of making the dried mutton comprises the following steps:

[0039] (1) Mix cinnamon, amomum, grass fruit, white buckle, licorice, and nard pine according to the ratio, and bake it in an environment with a temperature of 60°C for 20 minutes, and then put it in a grinder Grind into powder, and sieve the powder, the sieve for sieving is 120 mesh, take the sieve material, and then sieve the sieve material with a 70 mesh sieve again, and get the bottom material of the sieve;

[0040] (2) Add star anise, cumin, Chinese prickly ash, galangal, fragrant leaves, and red pepper in order according to the rati...

Embodiment 3

[0043] A mutton smell improving agent used in the production process of mutton jerky, comprising raw materials by weight of 3.5g star anise, 2.5g licorice, 4g cumin, 1.3g pepper, 1.5g galangal, 6g bay leaves, 3.7g nard pine , red pepper 3g, cinnamon 3g, white buckle 3g, grass fruit 4g, amomum 4g.

[0044] The preparation method of the mutton smell improving agent used in the process of making the dried mutton comprises the following steps:

[0045] (1) Mix cinnamon, amomum, grass fruit, white buckle, licorice, and nard pine according to the ratio, and bake it in an environment with a temperature of 50°C for 15 minutes, and then put it in a grinder Grind into powder, and sieve the powder, the sieve for sieving is 110 mesh, take the sieve material, and then sieve the sieve material again with a 60 mesh sieve, and get the bottom material of the sieve;

[0046] (2) Add star anise, cumin, Chinese prickly ash, galangal, fragrant leaves, and red pepper in order according to the prop...

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PUM

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Abstract

The present invention relates to the technical field of food processing, especially a mutton smell modifying agent used during the manufacturing process of a dried mutton and a preparation method thereof. By matching the raw materials of the mutton smell modifying agent which includes star anises, licorice, fennel, Chinese red pepper, alpinia officinarum, bay leaves, nardostachys jatamansi roots, red peppers, cinnamomum tamala, amomum kravanh, amomum tsaoko and amomum villosum and combining the ratio and composition of the raw materials, the manufactured mutton smell modifying agent can have microscopic biochemical reactions with the major ingredients (4-butyl octanoate) of the mutton smell, enable the decomposition and transformation of the main ingredients of mutton smell, and the deep transformation and improvement of the flavor and mouthfeel of the mutton products, thus improving the flavor and taste of the mutton products; and by conducting the conversion process, the fat content of the mutton products is reduced, the protein content is increased, and the selenium content is retained, and therefore the quality of the mutton products is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a mutton odor improving agent used in the production process of jerky and a preparation method thereof. Background technique [0002] Mutton is the second largest meat in Chinese people. The main reason is that mutton has good health effects, such as promoting lactation, strengthening spleen and stomach, improving sexual function, improving sperm quality, etc.; but because there are a lot of mutton in mutton This makes most people unaccustomed to eating mutton, and the popularity of mutton is far less than that of pork; after researchers have studied and discussed the source of mutton's smell, it is precisely because it contains mutton that it is a goat. It needs to emit a chemical substance similar to "hormone" (main component: 4-butyloctanal) to attract goats of the opposite sex, and then attract the favor of goats of the opposite sex; and in this process, a large amoun...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/221A23L1/015A23L13/40A23L5/20A23L27/10
CPCA23V2002/00
Inventor 王万龙石通福
Owner 贵州麻阳河食品有限公司
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