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Processing technology of dried mutton

A processing technology, the technology of mutton jerky, which is applied in the field of food processing, can solve the problem of poor deodorization effect of mutton, and achieve the effect of unique flavor

Inactive Publication Date: 2018-10-12
贵州务川仡苗特色食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a processing technology for jerky mutton to solve the problem of poor deodorization effect of mutton in the prior art

Method used

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  • Processing technology of dried mutton

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Effect test

Embodiment 1

[0020] Embodiment 1: a kind of processing technology of mutton jerky in this scheme, comprises the following steps:

[0021] Step 1, select raw meat: use fresh mutton hind legs as raw meat, remove the fat and tendons from the raw meat, divide it into mutton with a thickness of 2cm and a length of 5cm, put the mutton into clean water and wash, The washed mutton is centrifuged;

[0022] Step 2, injecting the mutton pickle juice: inject the mutton pickle juice that has been processed in step 1, the mutton pickle juice is calculated in parts by weight, including 55 parts of ginger juice, 15 parts of glucose solution, 14 parts of Glycine solution, wherein the concentration of ginger juice is 10g / mol, the concentration of glucose is 2g / mol, the concentration of glycine is 1g / mol, and the injection amount is the deodorization pickle juice of every 10g mutton injection 5ml;

[0023] Step 3, marinating: Vacuum marinating the mutton that has been injected with the mutton marinating jui...

Embodiment 2

[0027] Embodiment 2: a kind of processing technology of mutton jerky in this scheme, comprises the following steps:

[0028] Step 1, select the raw meat: use fresh mutton hind legs as the raw meat, remove the fat and tendons from the raw meat, divide it into mutton with a thickness of 2.5cm and a length of 6.5cm, put the mutton into clean water and wash Clean, the washed mutton is centrifuged;

[0029] Step 2. Injecting the mutton pickle juice: inject the mutton pickle juice that has been processed in step 1. The mutton pickle juice is calculated in parts by weight, including 60 parts of ginger juice, 18 parts of glucose solution, 22 parts of Glycine solution, wherein the concentration of ginger juice is 12.5g / mol, the concentration of glucose is 4.5g / mol, the concentration of glycine is 2g / mol, and the injection amount is the deodorized pickle juice of every 10g mutton injection 6ml;

[0030] Step 3, marinating: Vacuum marinating the mutton injected with the mutton pickling ...

Embodiment 3

[0034] Embodiment 3: a kind of processing technology of mutton jerky in this scheme, comprises the following steps:

[0035] Step 1, select the raw meat: take the fresh mutton hind legs as the raw meat, remove the fat and tendon of the raw meat, divide it into mutton with a thickness of 3cm and a length of 8cm, put the mutton into clean water and wash it. The washed mutton is centrifuged;

[0036] Step 2. Injecting the mutton pickle juice: inject the mutton pickle juice that has been processed in step 1. The mutton pickle juice is calculated in parts by weight, including 65 parts of ginger juice, 21 parts of glucose solution, 30 parts of Glycine solution, wherein the concentration of ginger juice is 15g / mol, the concentration of glucose is 7g / mol, the concentration of glycine is 3g / mol, and the injection amount is the deodorized pickle juice of every 10g mutton injection 7ml;

[0037] Step 3, marinating: Vacuum marinating the mutton that has been injected with the mutton mari...

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Abstract

The invention discloses a processing technology of dried mutton. The processing technology comprises the following steps: step 1, selecting of raw mutton; step 2, injecting of a deodorizing pickling solution: injecting the deodorizing pickling solution into the mutton treated in the step 1, wherein the deodorizing pickling solution contains the following components in percentage by weight: 55-65%of ginger juice, 15-21% of a glucose solution and 14-30% of a glycine solution, wherein the concentration of the ginger juice is 10-15% / L, the concentration of glucose is 2-7% / L, the concentration ofglycine is 1-3% / L, and the injection volume is 5-7ml of deodorizing pickling solution per 10g of mutton; step 3, pickling; step 4, high-pressure steam boiling; step 5, baking; and step 6, cooling andvacuum packaging: cooling diced meat subjected to baking in the step 6 to room temperature and performing vacuum packaging. The scheme can effectively improve the peculiar smell of the dried mutton.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing technology of jerky mutton. Background technique [0002] Mutton is one of high-quality livestock meat with high protein, low fat and low cholesterol, and is known as "little ginseng". It is rich in 12.3% of high-quality protein, half of the fat content of pork, and also contains mineral phosphorus, iron, vitamin B, vitamin A and other nutrients. 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. [0003] Mutton jerky is a very special way of eating mutton. Mutton jerky is loved by consumers because of its long shelf life, delicious taste, and convenient eating and carrying. The market potential is huge and the prospect is very promising. Most of the deodorization in the ...

Claims

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Application Information

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IPC IPC(8): A23L5/20A23L13/10A23L13/40A23L13/70A23L5/10
CPCA23L5/10A23L5/13A23L5/27A23L13/10A23L13/40A23L13/428A23L13/72
Inventor 田维宽
Owner 贵州务川仡苗特色食品有限公司
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