Processing method of dried mutton slices

A processing method and mutton technology, applied in the direction of food science and the like, can solve the problems of low processability of mutton, restricting the development of mutton jerky, less sales of mutton jerky, etc., and achieve the effects of low production cost, improved taste, and convenient eating.

Inactive Publication Date: 2018-02-09
佘延英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the market-leading position of dried meat products is dried beef, while the sales of dried mutton are relatively small. The main reason is that the ease of processing of mutton is far lower than that of beef. Compared with beef, its yield is lower, which seriously restricts the The development of the dried mutton industry; on the other hand, the mutton has a strong taste, and if it is not handled well, it will greatly affect the appetite

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A processing method of dried mutton, characterized in that: the specific steps are as follows:

[0019] 1) Mutton pretreatment: Remove the fascia and fat in the mutton, cut it into thin slices with a thickness of 1-2mm along the texture of the meat, and drain the blood;

[0020] 2) Mutton to remove fishy smell: according to the mass ratio of ginger: mint: perilla = 5:2:0.5, put it into a grinder and mash it to obtain the fishy smelly mixture A; add the fishy smelly mixture A to the mixture of black tea and licorice juice solution, heated to 45°C, and mixed evenly to obtain the fishy-removing liquid; put the mutton slices into the fishy-removing liquid, keep the temperature of the fishy-removing liquid at 45°C, and soak the mutton for 2 hours; among them, the fishy-removing mixture A was mixed with black tea and licorice juice The proportion by weight is the fishy smell-removing mixture A:black tea:licorice juice=1:10:5.

[0021] 3) Cooking: spread a layer of pomelo lea...

Embodiment 2

[0025] A processing method of dried mutton, characterized in that: the specific steps are as follows:

[0026] 1) Mutton pretreatment: Remove the fascia and fat in the mutton, cut it into thin slices with a thickness of 1-2mm along the texture of the meat, and drain the blood;

[0027] 2) Mutton to remove fishy smell: according to the mass ratio of ginger: mint: perilla = 5:2:0.5, put it into a grinder and mash it to obtain the fishy smelly mixture A; add the fishy smelly mixture A to the mixture of black tea and licorice juice Put the mutton slices into the fishy liquid, keep the temperature of the liquid at 50°C, and soak the mutton for 3 hours;

[0028] 3) Cooking: spread a layer of pomelo leaves on the oven tray, spread the deodorized mutton slices on the pomelo leaves, sprinkle a layer of salt evenly on the mutton slices, and evenly spread a layer of rapeseed oil, set the oven The temperature is 160°C, bake for 15 minutes;

[0029] 4) Drying: transfer the mutton slices ...

Embodiment 3

[0032] A processing method of dried mutton, characterized in that: the specific steps are as follows:

[0033] 1) Mutton pretreatment: Remove the fascia and fat in the mutton, cut it into thin slices with a thickness of 1-2mm along the texture of the meat, and drain the blood;

[0034] 2) Mutton to remove fishy smell: according to the mass ratio of ginger: mint: perilla = 5:2:0.5, put it into a grinder and mash it to obtain the fishy smelly mixture A; add the fishy smelly mixture A to the mixture of black tea and licorice juice Put the mutton slices into the fishy liquid, keep the temperature of the liquid at 48°C, and soak the mutton for 2.5 hours;

[0035] 3) Cooking: spread a layer of pomelo leaves on the oven tray, spread the deodorized mutton slices on the pomelo leaves, sprinkle a layer of salt evenly on the mutton slices, and evenly spread a layer of rapeseed oil, set the oven The temperature is 155°C, bake for 13 minutes;

[0036] 4) Drying: transfer the mutton slice...

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Abstract

The present invention discloses a processing method of dried mutton slices and belongs to the technical field of meat food processing. The processing method can be divided into the following several processes: mutton pre-treating, mutton deodorizing, cooking, drying and bagging. Preparation steps of a deodorizing liquid are as follows: fresh gingers, mints and folium perillae at a mass ratio of 5:2:0.5 are put into a mortar to be mashed to obtain a deodorizing mixture A; the deodorizing mixture A is added into a mixture of black tea and licorice juice, the mixture is heated to 45-50 DEG C, andthe heated mixture is stirred evenly to obtain a deodorizing liquid. The provided dried mutton slice product is low in production costs, simple in processes and suitable for an industrialized production. The processing method can effectively remove own smell of the mutton, increases a flavor of the dried mutton slices, and improves mouthfeel. The dried mutton slices preserve nutritional and health-care ingredients of the mutton itself, and are healthy and natural, delicate in meat quality, delicious in taste and easy to eat.

Description

technical field [0001] The invention relates to the technical field of meat food processing, in particular to a processing method of dried mutton. Background technique [0002] It is recorded in the Compendium of Materia Medica that mutton is beneficial to essence, cures fatigue, nourishes lung and kidney qi, nourishes heart and lungs, detoxifies heat, and moisturizes the skin. In "Materia Medica Diet Therapy" written by Xu Xu of the Tang Dynasty, it is recorded that "cooking all flavors with mutton can make up for it." Mutton is rich in protein, fat, vitamins, calcium, iron, phosphorus and other nutrients. Foods with high nutritional value are especially beneficial for people suffering from tuberculosis, cough, bronchitis, asthma, and anemia. In addition to being used as a tonic for healthy people in winter, it can be used in all seasons for those who suffer from chills, frequent urination at night, impotence, premature ejaculation, menstrual disorders, and infertility due...

Claims

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Application Information

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IPC IPC(8): A23L5/10A23L5/20A23L13/10A23L13/40
CPCA23L5/15A23L5/20A23L13/10A23L13/428
Inventor 佘延英
Owner 佘延英
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