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Casual mutton product and manufacturing method thereof

A production method and mutton technology, which are used in food ingredients as taste improvers, dry preservation of meat/fish, and chemical preservation of meat/fish, etc., can solve the problem of single type, inability to improve, and poor quality and flavor of leisure mutton products and other problems, to achieve the effect of improving the extraction rate, extending the shelf life of the product, and increasing the added value of the product

Inactive Publication Date: 2019-08-02
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to statistics, in 2017, my country's mutton production was 468,104 tons, and the consumption was 492.9104 tons. The market potential of leisure mutton products is huge, but the current mutton products are single, especially air-dried meat products are limited by traditional production techniques, resulting in the quality and flavor of leisure mutton products Poor and cannot be improved

Method used

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  • Casual mutton product and manufacturing method thereof
  • Casual mutton product and manufacturing method thereof
  • Casual mutton product and manufacturing method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0035] A leisure mutton product, comprising 50 parts by weight of mutton, 15 parts of white chocolate, 5 parts of peanuts, 5 parts of walnuts, 0.5 parts of salt, 1 part of cooking wine, 0.5 parts of white wine, and 0.5 parts of chicken essence , 0.3 parts of gum arabic, 0.1 parts of black pepper, 0.1 parts of scallions, 0.1 parts of ginger powder, 0.1 parts of white sugar, 0.5 parts of sesame oil, 0.1 parts of bay leaf powder, 0.1 parts of cinnamon powder, 0.1 parts of of fennel powder.

[0036] The preparation method of described recreational mutton product, comprises the following steps:

[0037] S1, mince the mutton in the above parts by weight into meat filling, then add gum arabic and form it into a gel to obtain the mutton filling;

[0038] S2. Add the above-mentioned salt, cooking wine, white wine, chicken essence, black pepper, green onion, ginger powder, white sugar, sesame oil, bay leaf powder, cinnamon powder, and fennel powder in the above weight parts to the mutt...

Embodiment 2

[0050] A leisure mutton product, comprising 50 parts by weight of mutton, 20 parts of white chocolate, 10 parts of peanuts, 10 parts of walnuts, 1 part of table salt, 2 parts of cooking wine, 1 part of white wine, and 1 part of chicken essence , 0.5 parts of gum arabic, 0.5 parts of black pepper, 0.5 parts of scallions, 0.5 parts of ginger powder, 0.5 parts of white sugar, 1 part of sesame oil, 0.5 parts of bay leaf powder, 0.5 parts of cinnamon powder, 0.5 parts of fennel powder.

[0051] A method for making leisure mutton products, comprising the following steps:

[0052] S1, mince the mutton in the above parts by weight into meat filling, then add gum arabic and form it into a gel to obtain the mutton filling;

[0053]S2. Add the above-mentioned salt, cooking wine, white wine, chicken essence, black pepper, green onion, ginger powder, white sugar, sesame oil, bay leaf powder, cinnamon powder, and fennel powder in the above weight parts to the mutton stuffing in S1, and the...

Embodiment 3

[0065] A leisure mutton product, comprising 50 parts by weight of mutton, 20 parts of white chocolate, 10 parts of peanuts, 10 parts of walnuts, 1 part of table salt, 2 parts of cooking wine, 1 part of white wine, and 1 part of chicken essence , 1 part of gum arabic, 0.5 parts of black pepper, 0.5 parts of scallions, 0.5 parts of ginger powder, 0.5 parts of white sugar, 1 part of sesame oil, 0.5 parts of bay leaf powder, 0.5 parts of cinnamon powder, 0.5 parts of fennel powder.

[0066] A method for making leisure mutton products, comprising the following steps:

[0067] S1, mince the mutton in the above parts by weight into meat filling, then add gum arabic and form it into a gel to obtain the mutton filling;

[0068] S2. Add the above-mentioned salt, cooking wine, white wine, chicken essence, black pepper, green onion, ginger powder, white sugar, sesame oil, bay leaf powder, cinnamon powder, and fennel powder in the above weight parts to the mutton stuffing in S1, and then ...

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Abstract

The invention discloses a casual mutton product. The casual mutton product comprises the following components in parts by weight: 50 parts of mutton, 15 to 25 parts of white chocolate, 5 to 15 parts of peanut, 5 to 15 parts of walnut, 0.5 to 2 parts of edible salt, 1 to 3 parts of cooking wine, 0.5 to 2 parts of baijiu, 0.5 to 2 parts of chicken powder, 0.3 to 1.5 parts of Arabic gum, 0.1 to 1 part of black pepper, 0.1 to 1 part of green Chinese onion, 0.1 to 1 part of ginger powder, 0.1 to 1 part of white granulated sugar, 0.5 to 2 parts of sesame oil, 0.1 to 1 part of bay leaf powder, 0.1 to1 part of cinnamon powder, and 0.1 to 1 part of fennel powder. The leisure mutton product disclosed by the invention has the advantages that the eating is convenient, the flavor is rich, the palatability is strong, and the nutrients are balanced. The invention also discloses a manufacturing method of the casual mutton product; the quality, flavor and storage stability of the casual mutton productcan be obviously improved.

Description

technical field [0001] The invention relates to the field of meat products, in particular to casual mutton products. Background technique [0002] Air-dried mutton is a traditional characteristic air-dried meat product in my country. It is a cooked meat product made from raw mutton after trimming, seasoning, and air-drying. According to statistics, in 2017, my country's mutton production was 468,104 tons, and the consumption was 492.9104 tons. The market potential of leisure mutton products is huge, but the current mutton products are single, especially air-dried meat products are limited by traditional production techniques, resulting in the quality and flavor of leisure mutton products Poor and cannot be improved. Contents of the invention [0003] It is an object of the present invention to solve at least the above-mentioned problems and to provide at least the advantages which will be described later. [0004] Still another object of the present invention is to provid...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40A23L25/00A23L5/10A23L5/20A23B4/03A23B4/20
CPCA23B4/03A23B4/20A23V2002/00A23L5/11A23L5/27A23L13/422A23L13/428A23L13/62A23L25/20A23V2200/16
Inventor 张德权刘欢王振宇陈丽李欣侯成立惠腾郑晓春丁楷潘腾
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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