Making method of dried mutton

Abstract

The invention discloses a making method of dried mutton. The making method comprises the following steps of step I, pretreating raw materials: selecting fresh sheep hindquarter, and performing cutting to obtain mutton blocks; step II, performing fermentation: putting the mutton blocks and lactic acid bacteria fermentation broth in a fermentation jar, and performing fermentation at 30 DEG C for 10-14h; step III, performing precooking: putting the fermented mutton blocks in water for cooking; step IV, performing cutting into slices: cutting the mutton blocks into mutton slices; step V, performing recooking: putting the mutton slices into water, adding seasoning, and performing cooking on the mutton slices and the seasoning; step VI, performing drying and baking: performing ventilation drying on the recooked mutton slices, and then performing baking; and step VII, performing packaging: after the mutton slices are baked, performing cooling and then performing vacuum packaging. The dried mutton made by the method can effectively remove mutton smelling of the mutton, and the making method is simple to operate. The made dried mutton is hygienic, tasteful, complete in shape of the mutton, and good in mouth feel.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing mutton jerky. Background technique [0002] Mutton is a traditional medicinal and nutritious special meat food. Because of its rich nutrition, it is a low-fat, low-cholesterol and high-protein nutritious food, rich in vitamins needed by the human body, so it is deeply favored and loved by consumers at home and abroad. Traditional Chinese medicine believes that mutton is warm in nature, nourishing qi and nourishing yin, warming the middle and nourishing the kidney, appetizing and invigorating the spleen, and benefiting fatigue. [0003] Beef jerky is common in the market, but mutton jerky is rare. This is because the smell of mutton is too strong. If there is no unique method when making mutton jerky, the resulting mutton jerky will easily contain mutton. Taste, resulting in poor taste, not accepted by consumers. Therefore, how to solve the prob...

AI Technical Summary

Problems solved by technology

[0005] The present invention intends to provide a method for making mutton jerky to solve the problem that the current mutton deodorization process is relatively complicated, and the mutton after deodorization will have a slight smell of mutton, which affects the flavor of mutton

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