CN103519202A - Process for machining spiced mutton - Google Patents

Process for machining spiced mutton Download PDF

Info

Publication number
CN103519202A
CN103519202A CN201310494452.5A CN201310494452A CN103519202A CN 103519202 A CN103519202 A CN 103519202A CN 201310494452 A CN201310494452 A CN 201310494452A CN 103519202 A CN103519202 A CN 103519202A
Authority
CN
China
Prior art keywords
mutton
spiced
hours
machining
soup
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201310494452.5A
Other languages
Chinese (zh)
Inventor
齐靖
彭辉
马同锁
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Business & Economics In Hebei, University of
Original Assignee
Business & Economics In Hebei, University of
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Business & Economics In Hebei, University of filed Critical Business & Economics In Hebei, University of
Priority to CN201310494452.5A priority Critical patent/CN103519202A/en
Publication of CN103519202A publication Critical patent/CN103519202A/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seasonings (AREA)

Abstract

The invention discloses a process for machining spiced mutton, and relates to spiced mutton which is picked and boiled. The spiced mutton adopts mutton and spices as raw materials, and belongs to the field of meat products in food machining. The invention aims at developing spiced mutton, the key point is to expel the smell of the mutton, and endow fresh and fragrant taste to the mutton, and the mutton is made into a mutton product which is widely accepted by people. The invention discloses the process for machining spiced mutton and a condiment formula with 10kg of mutton, 0.1kg of ginger, 0.2kg of soy sauce, 0.4kg of salt and 0.1kg of white wine for pickling. The mutton is boiled in water with the spices for 5 hours and is made into the finished product. The mutton has no smell of mutton and is fresh and fragrant.

Description

A kind of processing technology of spiced mutton
Technical field
The processing technology and the batching formula that the present invention relates to a kind of spiced mutton, be a kind of typical prepared food meat products, and after producing, packing or directly edible, belongs to the meat products field in food.
Background technology
Mutton meat is similar to beef, but meat flavour is denseer.Mutton wants delicate compared with the meat of pork, few compared with the fat of pork and beef, cholesterol level.But the smell of mutton is heavier, also heavier to the digestion burden of stomach and intestine, and it is edible to be not suitable for the bad people of stomach splenic function.Mutton has complement empty, and dispelling cold is cold, temperature compensation qi and blood; Kidney-nourishing gas, mends shape and declines, the strong power of appetizing; Help puerpera, logical breast is controlled band, helps Yuanyang, the effect of benefiting essence-blood.Mutton is that masses are widely edible in China, but because its smell is difficult to remove, by part population, is not liked.We adopt mutton to add multiple spices and form through boiling, unique flavor, taste is bright fragrant salty, and the gas of having a strong smell can be reduced to almost and not feel, and adds natural flavor for improving taste of food and having the effects such as raw meat,, flavouring greasy except having a strong smell, separating, increasing aquatic foods in boiling soup stock.
Summary of the invention
Object of the present invention is made a kind of processing technology and batching formula of spiced mutton.After tentatively pickling mutton, use China's tradition edible natural spices soup boiling, develop the spiced mutton that is applicable to broad masses of the people's taste.There is special local flavor.The specific embodiment 1, mutton is cut into the bulk of one jin of left and right, sneaks into salt, ginger slice, raw sauce, white spirit mixed is pickled 3 hours after evenly.2, in boiling mutton, in batching, perfume composition and proportioning are: anise: 32%, nutmeg: 1.1%, fennel seeds: 12.4%, Radix Glycyrrhizae: 1.6%, cloves: 0.2, bluish waves: 3.5%, Chinese prickly ash: 9.7%, the root of Dahurain angelica: 5%, dried orange peel: 5%, cassia bark: 1%, various spices does not change original shape, and every 100g is to boil water is 25kg.25kg water adds shallot 300g, and spices is bundled into bag, then boiling, and the amount of maintenance water, pours boiling in pot into the mutton of pickling and whole materials, and big fire is boiled, little fiery boiling 3 hours.3, boiling the mutton of 3 hours in former soup, soak 5 hours, cooling taking the dish out of the pot, packing or directly edible.

Claims (5)

1. making formula and the technique of spiced mutton, this spiced mutton processing technology is: mutton is cut into large slices, first pickle 3 hours, then put into spice etc. and stew 3 hours, then in former soup, soak and boil, soak 5 and be as a child finished product.
2. preserved materials according to claim 1 should add 50 degree white wine 100g, ginger slice 100g, raw sauce 200g, salt 400g with mutton 10kg.
3. in preparing burden in boiling mutton according to claim 1, perfume composition and proportioning are: anise: 32%, and nutmeg: 1.1%, fennel seeds: 12.4%, Radix Glycyrrhizae: 1.6%, cloves: 0.2, bluish waves: 3.5%, Chinese prickly ash: 9.7%, the root of Dahurain angelica: 5%, dried orange peel: 5%, cassia bark: 1%, various spices does not change original shape, every 100g is to boil water is 25kg, and 25kg water adds shallot 300g, adds the amount of mutton to be all immersed in soup.
4. the boiling time according to claim 1 is 3 hours, then in former soup, soaks 5 hours.
5. a spiced mutton of making according to the method described in claim 1-4.
CN201310494452.5A 2013-10-21 2013-10-21 Process for machining spiced mutton Pending CN103519202A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310494452.5A CN103519202A (en) 2013-10-21 2013-10-21 Process for machining spiced mutton

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310494452.5A CN103519202A (en) 2013-10-21 2013-10-21 Process for machining spiced mutton

Publications (1)

Publication Number Publication Date
CN103519202A true CN103519202A (en) 2014-01-22

Family

ID=49921838

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310494452.5A Pending CN103519202A (en) 2013-10-21 2013-10-21 Process for machining spiced mutton

Country Status (1)

Country Link
CN (1) CN103519202A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105325893A (en) * 2015-11-30 2016-02-17 吴远瑜 Preparation method for stewed mutton
CN105341712A (en) * 2015-10-13 2016-02-24 习水县马临肉制品加工厂 Processing technology of marinated meat products from Qianbei ma goats
CN106901231A (en) * 2016-12-31 2017-06-30 安徽省百益食品有限公司 A kind of preparation method of spiced mutton
CN107259384A (en) * 2017-07-24 2017-10-20 铜仁学院 A kind of processing technology of spiced mutton
CN108541897A (en) * 2018-03-01 2018-09-18 安徽省争华羊业集团有限公司 A kind of material packet that marinated mutton uses
CN109907289A (en) * 2019-04-02 2019-06-21 刘中秋 A kind of method and its stewed stocks of stewed gigot mutton chop

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101999676A (en) * 2010-10-20 2011-04-06 黎秋萍 Method for manufacturing stewed mutton product
CN102210459A (en) * 2011-07-05 2011-10-12 蚌埠市安娜食品有限公司 Method for preparing marinated bovine lying bone
CN102224936A (en) * 2011-06-15 2011-10-26 安徽光正食品有限公司 Preparation method of cattle palm leisure food
CN102342472A (en) * 2011-09-01 2012-02-08 天津春发生物科技集团有限公司 Five-spice powder and preparation method thereof
CN102919864A (en) * 2012-11-21 2013-02-13 洛宁农本畜牧科技开发有限公司 Production method for dried mutton
CN102948763A (en) * 2011-08-18 2013-03-06 重庆市合川区合双科技有限公司 Preparation method of spiced lamb

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101999676A (en) * 2010-10-20 2011-04-06 黎秋萍 Method for manufacturing stewed mutton product
CN102224936A (en) * 2011-06-15 2011-10-26 安徽光正食品有限公司 Preparation method of cattle palm leisure food
CN102210459A (en) * 2011-07-05 2011-10-12 蚌埠市安娜食品有限公司 Method for preparing marinated bovine lying bone
CN102948763A (en) * 2011-08-18 2013-03-06 重庆市合川区合双科技有限公司 Preparation method of spiced lamb
CN102342472A (en) * 2011-09-01 2012-02-08 天津春发生物科技集团有限公司 Five-spice powder and preparation method thereof
CN102919864A (en) * 2012-11-21 2013-02-13 洛宁农本畜牧科技开发有限公司 Production method for dried mutton

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
武建晔: "羊肉加工利用现状", 《肉类工业》 *
荣儿: "几种羊肉制品的制作", 《农产品加工》 *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105341712A (en) * 2015-10-13 2016-02-24 习水县马临肉制品加工厂 Processing technology of marinated meat products from Qianbei ma goats
CN105325893A (en) * 2015-11-30 2016-02-17 吴远瑜 Preparation method for stewed mutton
CN106901231A (en) * 2016-12-31 2017-06-30 安徽省百益食品有限公司 A kind of preparation method of spiced mutton
CN107259384A (en) * 2017-07-24 2017-10-20 铜仁学院 A kind of processing technology of spiced mutton
CN108541897A (en) * 2018-03-01 2018-09-18 安徽省争华羊业集团有限公司 A kind of material packet that marinated mutton uses
CN109907289A (en) * 2019-04-02 2019-06-21 刘中秋 A kind of method and its stewed stocks of stewed gigot mutton chop

Similar Documents

Publication Publication Date Title
CN102871145B (en) Manufacturing method for spiced beef
CN103404894B (en) Processing technology for flavor duck gizzards
CN102224936B (en) Preparation method of cattle palm leisure food
CN102366118B (en) Processing technology of spiced chicken hearts and spiced chicken gizzards
CN104305301A (en) Production method of sauce fragrant duck neck
CN103519202A (en) Process for machining spiced mutton
CN101422245A (en) Mixed cured meat and production method thereof
CN102429245A (en) Process for processing shredded chicken
CN103284172B (en) A kind of preparation method of rabbit bar goods
CN104336577A (en) Tomato black pepper steak sauce and preparation method thereof
CN103271360A (en) Method for preparing whole rabbit product
CN105145865A (en) Production method of spicy fish dried bean curds
CN103284175B (en) A method for preparing steamed beef without soup
CN103300420A (en) Processing technology of hot pot taste dried fishes
CN105475865A (en) Processing method and formula of novel duck liver paste
CN104432138A (en) Method for producing marinated food
CN107912718A (en) Bamboo shoot superfine powder sausage and production method
CN103478570A (en) Processing method of Sipunculus nudus rice dumpling
CN103230023A (en) Spicy and hot rabbit meat and preparation method thereof
CN104522765A (en) Sacked materials used for making wind dried mutton soup fast
CN103948076A (en) Crispy fish floss and processing method thereof
CN104172277B (en) A kind of processing method of Ji Shi Channel-catfish fin
CN103404884B (en) Original taste rabbit meat and preparation method thereof
CN109566952A (en) A kind of chafing dish sesame paste dip and preparation method thereof
CN104432148A (en) Method for making pig feet with pickled peppers

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C12 Rejection of a patent application after its publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20140122