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Roasted mutton processing technology

A processing technology and mutton technology, applied in the fields of food drying, food science, food heat treatment, etc., can solve the problems of destroying product characteristics, high moisture content of products, short storage time, etc., to reduce the barbecue time, increase the preservation function, increase the The effect of specific surface area

Inactive Publication Date: 2016-11-16
ANHUI XIANZHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional roasted mutton has the following disadvantages: high-temperature roasting can easily cause polycyclic aromatic hydrocarbons, heterocyclic amine carcinogens, and peroxide values ​​to exceed the standard; ; The moisture content of the product is high and the storage time is short, so it is not suitable for industrialized production
Although there are some industrialized productions of roasted lamb legs and roasted lamb products, most of the products pursue high yield, high moisture content, lack of characteristic flavor of roasted lamb, high temperature thermal sterilization seriously destroys the characteristics of the product, and its flavor is similar to that of canned lamb Food, compared with traditional roast mutton, its flavor is poor, the smell of mutton is heavy, and the consumer market is very limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of grilled mutton processing technology, its concrete steps are as follows:

[0021] (1) Acceptance of raw materials: select high-quality mutton that is disease-free and free of veterinary drug residues, and the treated goat carcasses are pre-cooled and deacidified, and then frozen and stored at -18°C for later use;

[0022] (2) Rinse and take off the smell: thaw the frozen mutton in the thawing chamber, the humidity in the thawing chamber is controlled at 85%, after the thawing is completed, it is divided into small pieces with a mass of 800g, and then rinsed, stirring from time to time during the rinsing process;

[0023] (3) Precooking and deodorization: Precook the rinsed mutton. The ratio of precooked water to mutton is 1.5:1. Add a certain amount of spices. The precooking time is controlled at 30 minutes. water poured out;

[0024] (4) Braised: Wrap the spices with two layers of gauze, put the dried red pepper, ginger and scallions in a bag separately, wai...

Embodiment 2

[0030] A kind of grilled mutton processing technology, its concrete steps are as follows:

[0031] (1) Acceptance of raw materials: select high-quality mutton that is disease-free and free of veterinary drug residues, and the treated goat carcasses are pre-cooled and deacidified, and then frozen and stored at -18°C for later use;

[0032] (2) Rinse and remove the smell: Thaw the frozen mutton in the thawing room. The humidity in the thawing room is controlled at 85-90%. After thawing, it is divided into small pieces with a mass of 900g, and then rinsed, stirring from time to time during the rinsing process. ;

[0033] (3) Pre-cooking and deodorization: Pre-cook the rinsed mutton. The ratio of pre-cooked water to mutton is 1.5:1. Add a certain amount of spices. The pre-cooking time is controlled at 35 minutes. water poured out;

[0034] (4) Braised: Wrap the spices with two layers of gauze, put the dried red pepper, ginger and scallions in a bag separately, wait until the wat...

Embodiment 3

[0040] A kind of grilled mutton processing technology, its concrete steps are as follows:

[0041] (1) Acceptance of raw materials: select high-quality mutton that is disease-free and free of veterinary drug residues, and the treated goat carcasses are pre-cooled and deacidified, and then frozen and stored at -18°C for later use;

[0042] (2) Rinse and remove mutton: thaw the frozen mutton in a thawing chamber, control the humidity of the thawing chamber at 90%, divide it into small pieces with a mass of 1000g after thawing, and then rinse, stirring from time to time during the rinsing process;

[0043] (3) Precooking and deodorization: Precook the mutton after rinsing. The ratio of precooked water to mutton is 1.5:1. Add a certain amount of spices. The precooking time is controlled at 40 minutes. water poured out;

[0044](4) Braised: Wrap the spices with two layers of gauze, put the dried red pepper, ginger and scallions in a bag separately, wait until the water boils, add ...

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Abstract

The invention provides a roasted mutton processing technology. The processing technology comprises the following steps: checking and accepting raw materials, performing rinsing to remove mutton smell, performing pre-boiling to remove mutton smell, performing marinating, performing drawing and loosening, drying and seasoning, performing microwave and light wave combined baking, and performing vacuum packaging. According to the processing technology, the procedure of removal of the mutton smell is increased, so that the smell of the mutton can be obviously improved. Through adopting a method for removing the mutton smell by rinsing and then pre-boiling, the processing technology is simple and feasible, and can remove a lot of odor substances in blood and fat, and greatly reduce the mutton smell, so that excessive spicy seasonings are not needed to cover the mutton smell, and the processing technology helps to improve the consumption amount. The procedures of drawing and loosening, and drying are increased, the moisture content is an important index affecting product flavor and preservation, after being subjected to drawing, the mutton is loosened, the tissue is loosened, the specific surface area of the mutton is increased, so that the hot air drying time can be effectively shortened, the product moisture content is rapidly reduced to be within 30%, and the product preservation function is increased.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a roast mutton processing technology. Background technique [0002] Roast mutton is a traditional food with a long history. Its unique barbecue flavor is deeply loved by the public. It is crispy and charred on the outside, delicious and fragrant, not greasy or smelly. It can be said that it is a traditional snack that is popular all over the country and is loved by the masses. favor. With the deepening of agricultural industrialization, raising sheep has become a project for the majority of farmers to get rich with low investment risk, quick results, and good benefits. For example, the goat industry in Jianyang, Sichuan has become a characteristic industry for farmers to increase their income. - Plus the rapid development of the industrial chain. However, traditional roasted mutton has the following disadvantages: high-temperature roasting can easily cause polycyclic aromatic hyd...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L5/10
CPCA23V2002/00A23V2300/10A23V2300/24
Inventor 叶键
Owner ANHUI XIANZHIYUAN FOOD
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