Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Processing technology of spiced mutton

A processing technology, mutton technology, applied in the field of mutton processing, can solve the problem of single mutton products, achieve good taste, increase taste and texture, and rich nutrition

Inactive Publication Date: 2017-10-20
TONGREN UNIV
View PDF3 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Nowadays, in the current market, mutton products are relatively single, mostly fresh mutton or mutton stewed products. Therefore, a variety of mutton products have been developed to fully meet market demand and give consumers more choices

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A processing technique of spiced mutton, comprising the following steps:

[0027] S1. Select fresh mutton and debone it, cut the deboned mutton into large pieces, soak in clear water to remove excess blood, and then salt the mutton for 2 hours;

[0028] S2. The mutton is then frozen for 7 days at a temperature of minus 2.1°C to tenderize the mutton;

[0029] S3. Add tea leaves and an appropriate amount of water to the high-pressure cooking pot to boil and continue to heat for 11 minutes to obtain strong tea water. Wash the mutton in S2 and put it into the high-pressure cooking pot to cook for 2.1 hours, and remove the mutton from the mutton;

[0030] S4, respectively clean the mutton and the high-pressure cooking pot to remove the mutton taste, then put the mutton into the high-pressure cooking pot, add water until the mutton is completely immersed in water; add the first seasoning in the high-pressure cooking pot to cook, the described The first seasoning comprises by...

Embodiment 2

[0034] A processing technique of spiced mutton, comprising the following steps:

[0035] S1. Select fresh mutton and debone it, cut the deboned mutton into large pieces, soak in clean water to remove excess blood, and then salt the mutton for 2.5h;

[0036] S2. The mutton is then frozen at a temperature of minus 3°C for 8 days to tenderize the mutton;

[0037] S3. Add tea leaves and an appropriate amount of water to the high-pressure cooking pot to boil and continue to heat for 13 minutes to obtain strong tea water. Wash the mutton in S2 and put it into the high-pressure cooking pot to cook for 2.5 hours to remove the mutton smell from the mutton;

[0038] S4, respectively clean the mutton and the high-pressure cooking pot to remove the taint, then put the mutton into the high-pressure cooking pot, add water until the mutton is completely immersed in water; add the first seasoning in the high-pressure cooking pot, the first The seasonings include by weight: 2 parts of star an...

Embodiment 3

[0042] A processing technique of spiced mutton, comprising the following steps:

[0043] S1. Select fresh mutton and debone it, cut the deboned mutton into large pieces, soak in clean water to remove excess blood, and then marinate the mutton with salt for 3 hours;

[0044] S2. The mutton is then frozen for 9 days at a temperature of minus 5°C to tenderize the mutton;

[0045] S3. Add tea leaves and an appropriate amount of water to the high-pressure cooking pot to boil and continue heating for 14 minutes to obtain strong tea water. Wash the mutton in S2 and put it into the high-pressure cooking pot to cook for 3 hours, and remove the mutton from the mutton;

[0046] S4, respectively clean the mutton and the high-pressure cooking pot to remove the taint, then put the mutton into the high-pressure cooking pot, add water until the mutton is completely immersed in water; add the first seasoning in the high-pressure cooking pot, the first The seasonings include by weight: 2.8 par...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a processing technology of spiced mutton. The processing technology comprises the following steps of S1, selecting fresh mutton, removing bones from the selected mutton, cutting the mutton after bone removal into blocks, putting the mutton blocks into clean water, soaking the mutton blocks to remove redundant watery blood, sprinkling salt to the soaked mutton, and performing pickling; S2, freezing the pickled mutton, and tenderizing the frozen mutton; S3, adding tea leaves and an appropriate amount of water to a high-pressure steaming pot, performing boiling over, performing continuous heating to obtain strong tea soup, thoroughly cleaning the mutton obtained in the step 2, then putting the cleaned mutton in the high-pressure steaming pot, and performing steaming so as to remove mutton smelling of the mutton; S4, separately and thoroughly cleaning the mutton after mutton smelling removal and the high-pressure steaming pot, then putting the mutton into the high-pressure steaming pot, adding water until the mutton is completely immersed into the water, adding first seasoning into the high-pressure steaming pot, and performing steaming; and S5, heating the high-pressure steaming pot for 1.5-2h, adding second seasoning to the high-pressure steaming pot, and continuing steaming. The spiced mutton made by the processing technology disclosed by the invention not only is good in mouth feel but also is rich in nutrition.

Description

technical field [0001] The invention relates to the technical field of mutton processing technology, in particular to a processing technology of spiced mutton. Background technique [0002] Lamb, warm in nature. Lamb meat is divided into goat meat, sheep meat and wild mutton. In ancient times, mutton was called glutinous meat, glutinous meat, and scorpion meat. It can not only protect against wind and cold, but also nourish the body. Or postpartum physical deficiency and other deficient conditions have therapeutic and tonic effects, and are most suitable for winter consumption, so they are called winter tonics and are very popular. [0003] Today, in the current market, mutton products are relatively simple, and most of them are fresh mutton or mutton braised products. Therefore, a variety of mutton products have been developed to fully meet market demand and provide consumers with more choices. To this end, we propose a processing technology of spiced mutton. SUMMARY ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/70A23L13/40
CPCA23L13/10A23L13/42A23L13/428A23L13/43A23L13/72
Inventor 杨涛华强王万龙
Owner TONGREN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com