Marinating method for spicy mutton

A method of making mutton, which is applied in the direction of food ingredients as a taste improver, food science, etc., can solve the problem of not being able to eat the natural flavor of raw meat, and achieve the effects of reducing competition risks, rich taste, and unique aroma

Inactive Publication Date: 2019-02-05
邓群妮
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The problem with this marinating method is that the real taste of the raw meat itself is covered by the concentration of the ingredients, so that consumers cannot taste the natural flavor of the raw meat

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

[0021] A kind of marinating method of spicy mutton of embodiment 1 comprises the steps:

[0022] a. Pretreatment, choose fresh and high-quality mutton raw materials, cook them in clean water; filter the processed cooked meat and spread evenly with chili sugar wine;

[0023] b. Enter the altar, choose a well-sealed and clean porcelain altar with good quality, put bamboo slices at the bottom, then spread the meat treated in step a in the porcelain altar, and then add peppers in layers; after the altar is covered, Seal with heated canola or tea seed oil;

[0024] c. Fermentation, put the porcelain jar in a cool place, and ferment for 6 days at 10°C;

[0025] d. seasoning again, after the fermentation in step c is completed, open the lid of the altar and smell the unique fragrance of stewed meat, if it is a qualified product, then season it, and add corresponding condiments according to the market taste;

[0026] e. Packing and sterilization: seasoning after completion of step d...

Embodiment 2

[0034] Embodiment 2 A kind of marinating method of spicy mutton comprises the steps:

[0035] a. Pretreatment, choose fresh and high-quality mutton raw materials, cook them in clean water; filter the processed cooked meat and spread evenly with chili sugar wine;

[0036] b. Enter the altar, choose a well-sealed and clean porcelain altar with good quality, put bamboo slices at the bottom, then spread the meat treated in step a in the porcelain altar, and then add peppers in layers; after the altar is covered, Seal with heated canola or tea seed oil;

[0037] c. Fermentation, put the porcelain jar in a cool place, and ferment for 20 days at 25°C;

[0038] d. seasoning again, after the fermentation in step c is completed, open the lid of the altar and smell the unique fragrance of stewed meat, if it is a qualified product, then season it, and add corresponding condiments according to the market taste;

[0039] e. Packing and sterilization: seasoning after completion of step d, ...

Embodiment 3

[0047] Embodiment 3 A kind of stewed method of spicy mutton comprises the steps:

[0048] a. Pretreatment, choose fresh and high-quality mutton raw materials, cook them in clean water; filter the processed cooked meat and spread evenly with chili sugar wine;

[0049] b. Enter the altar, choose a well-sealed and clean porcelain altar with good quality, put bamboo slices at the bottom, then spread the meat treated in step a in the porcelain altar, and then add peppers in layers; after the altar is covered, Seal with heated canola or tea seed oil;

[0050] c. Fermentation, put the porcelain jar in a cool place, and ferment for 12 days at 20°C;

[0051] d. seasoning again, after the fermentation in step c is completed, open the lid of the altar and smell the unique fragrance of stewed meat, if it is a qualified product, then season it, and add corresponding condiments according to the market taste;

[0052] e. Packing and sterilization: seasoning after completion of step d, pack...

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 provides a marinating method for spicy mutton. The marinating method includes the steps of a, pretreatment, b, feeding in a jar, c, fermentation, d, re-seasoning, and e, sub-packaging and sterilization. The marinating method has the advantages that in the natural fermentation process of mutton, a more primitive processing technique is applied to stimulate the microbial changes of themutton, and accordingly, the mellow flavor and unique taste of the marinated mutton are realized; high-end consumption is met, and the actual effect of fineness and specialty is achieved.

Description

technical field [0001] The invention relates to a method for marinating spicy mutton. Background technique [0002] Most of the stewed condiments have the functions of appetizing, strengthening the skin, increasing appetite, and beneficial nutrition. However, the traditional stewed mutton is generally stewed with several, or even a dozen or dozens of ingredients or artificially synthesized flavors. [0003] The existing problem of this marinating method is: the real taste of the raw meat itself is covered by the concentration of the ingredients, so that consumers cannot eat the natural flavor of the raw meat. Contents of the invention [0004] The technical problem to be solved by the invention is to provide a method for marinating spicy mutton. [0005] A kind of marinating method of spicy mutton of the present invention is characterized in that, comprises the following steps: [0006] a. Pretreatment, choose fresh and high-quality mutton raw materials, cook them in cl...

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): A23L13/10A23L13/40A23L13/70
CPCA23L13/10A23L13/428A23L13/72A23V2002/00A23V2200/14
Inventor 邓群妮
Owner 邓群妮
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap