CN101889692A

CN101889692A - Method for processing instant and convenient spicy lamb entrails

Info

Publication number: CN101889692A
Application number: CN201010218644XA
Authority: CN
Inventors: 辛海波; 刘文彬; 张卫东
Original assignee: INNER MONGOLIA PRAIRIE XINGFA FOOD CO Ltd
Current assignee: INNER MONGOLIA PRAIRIE XINGFA FOOD CO Ltd
Priority date: 2010-07-06
Filing date: 2010-07-06
Publication date: 2010-11-24
Anticipated expiration: 2030-07-06
Also published as: CN101889692B

Abstract

The invention discloses a method for processing instant and convenient spicy lamb entrails, which comprises the following steps of: selecting fresh lamb hearts, lamb livers, lamb tripe, lamb lungs, lamb intestines and lamb heads, and cleaning the materials completely by using clear water; cooking the materials to remove peculiar smell, and removing bones from the lamb heads; adding 20 seasoners into the clear water, and cooking the clear water for 20 minutes; cutting the cooked semi-finished products of lamb entrails into shreds, bagging in proportion, and packaging under the vacuum condition to obtain lamb entrails packs; sterilizing at the negative pressure; and bagging a flavoring pack comprising a spicy oil pack, a nutrient vegetable pack and a seasoning pack and the lamb entrails packs together to obtain finished products. The instant and convenient spicy lamb entrails are convenient to eat and suitable for ordinary families, have no peculiar smell, shield the unique fishy and rammish smell in mutton by increasing the flavoring pack, and simultaneously, realize the industrial production of national products.

Description

A kind of processing method of instant and convenient spicy lamb entrails

Technical field

The invention belongs to food and machining technology thereof, be specifically related to a kind of processing method of instant and convenient spicy lamb entrails.

Background technology

Instant mutton entrails is made up of the byproduct of sheep, and in northern minority area, the assorted product of sheep has market widely, is to embody a kind of product that covers the meal culture, is loved by the people.The processing that the tradition sheep is mixed is normally instant now to be done, owing to need to buy the byproduct of a large amount of sheep, expends great amount of manpower and material resources, financial resources, is not suitable for general family and uses.And existing instant packed sheep is assorted on the market, has one peculiar smell when edible, allows the people be difficult to accept.

Summary of the invention

The object of the present invention is to provide a kind of processing method of instant and convenient spicy lamb entrails, it mixes through after the suitability for industrialized production processing sheep, becomes the instant food of the free from extraneous odour that people are easy to accept.

Technical scheme of the present invention is as follows:

A kind of processing method of instant and convenient spicy lamb entrails may further comprise the steps:

(A) clean: the selected fresh sheep heart, sheep liver, sheep tripe, sheep lung, sheep intestines, sheepshead clean up with clear water;

(B) precook: with the cleaned sheep heart, sheep liver, sheep tripe, sheep lung, sheep intestines, sheepshead boiling respectively, remove peculiar smell, sheepshead is boned;

(C) boil seasoning again: in clear water, add 20 kinds of flavorings, boiling 20 minutes;

(D) chopping packing: with the assorted semi-finished product chopping of well-done sheep, bagging in proportion, vacuum packaging promptly gets the assorted bag of sheep;

(E) sterilization: adopt the negative pressure sterilization;

(F) making of flavouring material package: a kind of chili oil bag, a kind of dietary vegetable bag and a kind of seasoning bag;

(G) the assorted bag of three kinds of material packages and sheep pack together is finished product.

The described 20 kinds of flavorings of above-mentioned steps (C) comprise anistree 25 parts, 16 parts in Chinese prickly ash, 8 parts of mountain flower greens pepper, 8 parts of fennel seeds, 4 parts of tsaokos, 2 parts of the roots of Dahurain angelica, 3 parts of dried orange peels, 25 parts of cumins by weight, kowtow 16 parts, 12 parts of brigands, meat in vain kowtows 14 parts, 14 parts of white peppers, 20 parts of galingals, 40 parts of ginger, 35 parts of green onions, 40 parts totally 16 kinds of cooking wine, add 1.6 ﹪ of the assorted weight of sheep altogether in above ratio, and add totally 4 kinds of the husky green onions of sugar, 1 ﹪ of salt, 3 ﹪ of monosodium glutamate, 2.3 ﹪ of assorted weight 0.8 ﹪ of sheep.

The compound method of three kinds of flavouring bags of above-mentioned steps (F) is respectively:

The batching of described chili oil bag is 3 parts in butter, 1 part of sesame oil, 4 parts of square cayenne peppers, 8 parts of sunflower oils by weight.

The batching of described vegetables bag is 2 parts in caraway, 1.5 parts of chives, 2 parts in carrot, 1 part of four kinds of dehydrated vegetables composition of cabbage by weight.

The batching of described seasoning bag is 2.4 parts of salt, 1.5 parts in monosodium glutamate powder, 0.2 part in granulated sugar powder, 0.1 part of cumin powder, 0.5 part of pepper powder, 0.8 part in chickens' extract powder, 0.5 part in the young powder of caraway by weight.

Saidly can obtain instant and convenient spicy lamb entrails according to above-mentioned.

When edible, the flavouring material package is mixed the back with the assorted bag of sheep and was brewed 5-8 minute with boiling water, and perhaps boiled with cold water is edible.

The invention has the advantages that: 1, instant, general family can both eat; 2, free from extraneous odour by flavouring, has shielded the distinctive smelling of fish or mutton smell of mutton; 3, realized the production of national Product industrialization.

The invention will be further described below the specific embodiment.

(A) clean: the selected fresh sheep heart, sheep liver, sheep tripe, sheep lung, sheep intestines, sheepshead be 100kg altogether, cleans up with clear water;

(D) chopping packing: with the assorted semi-finished product chopping of well-done sheep, bagging in proportion, vacuum packaging promptly gets the assorted bag of sheep, every bag 200g;

(E) sterilization: adopt the negative pressure sterilization;

(G) the assorted bag of three kinds of material packages and sheep pack together is finished product;

The described 20 kinds of flavorings of above-mentioned steps (C) comprise anistree 25 parts by weight, 16 parts in Chinese prickly ash, 8 parts of mountain flower greens pepper, 8 parts of fennel seeds, 4 parts of tsaokos, 2 parts of the roots of Dahurain angelica, 3 parts of dried orange peels, 25 parts of cumins, kowtow 16 parts in vain, 12 parts of brigands, meat is kowtowed 14 parts, 14 parts of white peppers, 20 parts of galingals, 40 parts of ginger, 35 parts of green onions, 40 parts totally 16 kinds of cooking wine, add 1.6kg altogether in above ratio, and interpolation monosodium glutamate 0.8kg, salt 2.3 kg, sugar 3 kg, totally 4 kinds of husky green onion 1 kg, wherein add the key that husky green onion and mountain flower green pepper are to use condiment again in the boiling, make product and other products have very big local flavor to distinguish.

The batching of described chili oil bag is butter 3g, sesame oil 1g, square cayenne pepper 4g, sunflower oil 8g.

The batching of described vegetables bag is that caraway 2g, chive 1.5g, four kinds of dehydrated vegetables of carrot 2g, cabbage 1g are formed.

The batching of described seasoning bag is salt 2.4g, monosodium glutamate powder 1.5g, granulated sugar powder 0.2g, cumin powder 0.1g, pepper powder 0.5g, chickens' extract powder 0.8g, the young powder 0.5g of caraway.

Claims

1. the processing method of an instant and convenient spicy lamb entrails is characterized in that, may further comprise the steps:

(E) sterilization: adopt the negative pressure sterilization;

2. the processing method of a kind of instant and convenient spicy lamb entrails according to claim 1, it is characterized in that: described 20 kinds of flavorings comprise anistree 25 parts by weight, 16 parts in Chinese prickly ash, 8 parts of mountain flower greens pepper, 8 parts of fennel seeds, 4 parts of tsaokos, 2 parts of the roots of Dahurain angelica, 3 parts of dried orange peels, 25 parts of cumins, kowtow 16 parts in vain, 12 parts of brigands, meat is kowtowed 14 parts, 14 parts of white peppers, 20 parts of galingals, 40 parts of ginger, 35 parts of green onions, 40 parts totally 16 kinds of cooking wine, add 1.6 ﹪ of the assorted weight of sheep altogether in above ratio, and add the monosodium glutamate of assorted weight 0.8 ﹪ of sheep, 2.3 the salt of ﹪, the sugar of 3 ﹪, totally 4 kinds of the husky green onions of 1 ﹪.

3. the processing method of a kind of instant and convenient spicy lamb entrails according to claim 1 and 2, it is characterized in that: the batching of described chili oil bag is 3 parts in butter, 1 part of sesame oil, 4 parts of square cayenne peppers, 8 parts of sunflower oils by weight.

4. the processing method of a kind of instant and convenient spicy lamb entrails according to claim 1 and 2 is characterized in that: the batching of described vegetables bag is that 2 parts in caraway, 1.5 parts of chives, 2 parts in carrot, 1 portion of four kinds of dehydrated vegetables of cabbage are formed by weight.

5. the processing method of a kind of instant and convenient spicy lamb entrails according to claim 1 and 2 is characterized in that: the batching of described seasoning bag is 2.4 parts of salt, 1.5 parts in monosodium glutamate powder, 0.2 part in granulated sugar powder, 0.1 part of cumin powder, 0.5 part of pepper powder, 0.8 part in chickens' extract powder, 0.5 part in the young powder of caraway by weight.