Making method of clean dried mutton

Abstract

The invention relates to a making method of clean dried mutton, and belongs to the technical field of processing of livestock meat products. The making method comprises six main steps of placing mutton strips or slices in cold places for acid discharge, performing cooking for removing blood stains, performing fermentation for removing smell of the mutton, performing pickling for seasoning, performing drying for shaping, and performing deep frying for dehydration. The making method has the beneficial effects that after the step of placing mutton strips or slices in cold places for acid discharge, the step of performing cooking for removing blood stains is performed to eliminate the blood stains in the mutton, the defect that only surface blood stains can be eliminated is overcome, besides, the mutton does not need to be cooked, and subsequent fermentation is facilitated; soybean milk sour soup is used, so that meat quality can be effectively changed, and the mutton is soft, and unique in flavor; peas are added to the sour soup, so that the smell of the mutton can be effectively removed; pickling for seasoning is performed, and then drying is performed directly, so that powdery and liquid pickling materials can sufficiently infiltrate into the mutton; deep frying for dehydration is performed, so that the dried mutton is not liable to rewet, the quality guarantee period is prolonged, and appropriate oil temperature can enable the mutton to keep the color of preserved mutton. The dried mutton made by the method is clean, and can be processed to obtain dishes after being cleaned slightly if the made dried mutton is used as a food material.

Description

technical field [0001] The invention relates to the technical field of livestock meat product processing, in particular to a method for making clean jerky. Background technique [0002] Mutton is rich in high-quality protein, and its fat content is half that of pork. It also contains minerals such as phosphorus, iron, vitamin B, and vitamin A. Mutton is sweet and warm in nature, rich in nutrition, tender and easy to digest. It is a special meat food integrating nutrition, health care and anti-cancer. It has always been regarded as one of the important foods for tonic in winter. "Compendium of Materia Medica" contains its function "mutton can warm the middle and nourish the deficiency, nourish the middle and nourish the qi, appetize and strengthen the body, cure fatigue and aversion to cold, five labors and seven injuries. With the continuous improvement of people's living standards in our country, the gradual change of consumption concepts , The consumption of mutton is on ...

AI Technical Summary

Problems solved by technology

[0004] Traditional mutton jerky has not been cleaned of blood, which not only looks ugly, but also affects the shelf life. Due to the direct pickling and drying method, the taste only has the taste of marinade, and the moisture in the dried mutton is still high after drying. good for long term storage

Its processing usually adopts the method of natural air drying and baking. Due to the limitation of processing season and the characteristics of long processing cycle, these processing methods have restricted the industrialization development of the product, and the processed mutton has poor sensory quality, hygienic quality and flavor. Some problems have also become the main reasons for restricting the further expansion of the market for this product

[0005] Authorized notification number CN 102919864 B discloses a method for making mutton jerky. The method makes mutton jerky through raw material pretreatment, pickling, ripening and cutting, hot air and microwave combined drying. Although it tastes delicious, it does not remove blood stains. The appearance is ugly and the blood stains are perishable, so it is difficult to preserve for a long time

Similarly, a kind of jerky mutton and its preparation method announced by the authorized announcement number CN 103637224 B also made mutton jerky by removing the smell of mutton, pickling and frying, and the blood stains were not removed, which affected the appearance and shelf life.