CN103637143A - Marinating seasoning for marinated mutton products and method for preparing marinated mutton products - Google Patents

Marinating seasoning for marinated mutton products and method for preparing marinated mutton products Download PDF

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Publication number
CN103637143A
CN103637143A CN201310619566.8A CN201310619566A CN103637143A CN 103637143 A CN103637143 A CN 103637143A CN 201310619566 A CN201310619566 A CN 201310619566A CN 103637143 A CN103637143 A CN 103637143A
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mutton
strong smell
liquid
parts
halogen
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CN201310619566.8A
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CN103637143B (en
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龚华斌
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四川省简阳大哥大牧业有限公司
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10Meat meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a marinating seasoning for marinated mutton products. The marinating seasoning consists of rhizoma kaempferiae, cinnamon, liquorice, netmeg, clove, pepper, white sugar, aginomoto and salt. The invention also discloses a method for preparing the marinated mutton products. The method comprises the following steps: removing mutton dodur from mutton and stewing the mutton subjected to mutton dodur removal in the marinating seasoning, mixed soil and a selective aroma enhancement liquid. The mutton dodur removal technology of the marinated mutton product preparing method is simple, convenient, high in operability, low in cost and obvious in effect. Due to the specific marinating seasoning formula and providential reasonable matching and control of the using amounts of all the components, the mutton prepared by the marinated mutton product preparing method based on the marinating seasoning has unique and mellow flavor; due to the use of the mixed oil with the specific ratio, the marinated mutton has outstanding taste; due to the application of the pure natural aroma enhancement liquid with the specific ratio, the marinated mutton has unique and faint scent flavor and can keep the flavor for a long time; the expiration date is 12 months; the marinating seasoning is convenient to popularize and obvious in economical benefit.

Description

A kind of halogen material of sauce spiced mutton goods and the method for making sauce spiced mutton goods

Technical field

The present invention relates to a kind of halogen material and use halogen material to carry out the method that sauce halogen meat is made, be especially a kind ofly exclusively used in the halogen material of sauce spiced mutton and utilize this halogen material to carry out the method that sauce spiced mutton goods are made.

Background technology

Stewed meat products is the large series products of one in Chinese style meat products, is also to increase at present Chinese style meat products type faster, and its quality is agreeable to the taste, and sense of taste is abundant, and pleasant aroma, is liked by consumer deeply.At present, stewed meat products on the market mainly contains sauce pot-stewed chicken meat, sauce Spiced beef, sauce halogen pork, sauced duck meat meat, sauce halogen goose product etc.And due to the intrinsic smell of mutton of mutton, while being made as sauce spiced and stewed food according to conventional method, many consumers hang back, greatly affected its sales promotion.

Smell of mutton problem for mutton, association area personnel have carried out some researchs to the de-technique of having a strong smell of mutton at present, for example disclosedly in Chinese invention patent application CN102669642A containing radish, mung bean, de-the having a strong smell of precooking in liquid of precooking such as shallot, disclosed in Chinese patent application CN10199715A mutton is being contained to fennel seeds, tsaoko, the spices of the root of Dahurain angelica and contain cyclodextrin, in the soup stock of ethyl maltol etc., carry out that slaking is de-has a strong smell, in Chinese patent application CN101647586A, disclose mutton is being contained to cooking wine, vinegar, in the pickling liquid of pepper powder, pickle raw meat.These de-processing steps of having a strong smell are all too complicated.

Summary of the invention

For above problem, the object of this invention is to provide a kind of halogen material using while making sauce spiced and stewed food for mutton, this halogen material is for the peculiar taste of mutton and allotment especially, and the sauce spiced mutton taste of making is dense, unique flavor.

The present invention also aims to provide a kind of use method that above-mentioned special halogen material is made sauce spiced mutton.

The present invention is by the following technical solutions:

A halogen material for sauce spiced mutton goods, in weight portion, is comprised of following raw material: kaempferia galamga 0.3-0.6 part, preferably 0.5 part, cassia bark 2-3 part, preferably 2 parts, Radix Glycyrrhizae 0.5-1 part, preferably 1 part, nutmeg 1-2 part, preferably 1 part, cloves 1-2 part, preferably 1 part, pepper 1-3 part, preferably 2 parts, white sugar 3-5 part, preferably 4 parts, monosodium glutamate 1-6 part, preferably 2 parts, salt 13-18 part, preferably 16 parts.

A method of using the halogen material making sauce spiced mutton goods of above-mentioned sauce spiced mutton goods, comprising:

(1) the de-of mutton had a strong smell: according to mutton: the weight ratio of the de-liquid=1:1-2 that has a strong smell is immersed in de-having a strong smell in liquid by mutton, each 1 hour, in immersion process, frequently stir, the preparation method of the de-liquid of having a strong smell is: by clear water: the weight ratio of green tea: rice=100:1-1.5:1-2, clear water is boiled, and the rice of green tea and parcel is put into the clear water boiling and naturally cooled to room temperature and get final product;

(2) boiling of the de-sheep oil of having a strong smell: suety according to sheep: the weight ratio of the de-liquid=1:1-2 that has a strong smell is put into the de-liquid of having a strong smell and soaked sheep is suety, each 1 hour, frequently stir, again by de-suety the draining of sheep of having a strong smell, stripping and slicing, heating frying pan puts into 100-150 ℃ that de-sheep of having a strong smell is suety to be boiled and get final product, and the preparation method of the de-liquid of having a strong smell is identical with step (1);

(3) the de-boiling of having a strong smell: to the clear water that adds 50-100 times of halogen material weight portion in halogen material, after boiling, remain on 90-100 ℃ of 30-60min, add the miscella by de-have a strong smell sheep oil and the lard of 1:1 weight ratio, infusion 8-15 minute, add again the de-mutton of having a strong smell, boil rear continuation infusion 2.5 hours-3 hours and get final product, wherein, halogen material is 1:10-25 with the weight ratio of the de-mutton of having a strong smell.

A kind of method of preferred making sauce spiced mutton goods, the method is also included in the boiling process of above-mentioned steps (3), after adding the de-mutton of having a strong smell, add again the flavouring liquid that accounts for the de-mutton 0.1%-0.5% weight of having a strong smell, flavouring liquid is made by the raw material components of following weight portion: 10-12 part four-o'clock, preferably 11 parts, 2-3 part orange peel, preferably 2.5 parts, 3-5 part pomelo peel, preferably 4.5 parts.The mixture of the extract of above-mentioned three kinds of raw materials (as water extract, ethanol extract etc.) is flavouring liquid.

Preferably, make before sauce spiced mutton goods are also included in boiling and optionally mutton is repaired, and be cut into strip; Preferably, after being also included in boiling, the method for making sauce spiced mutton goods naturally cools to room temperature vacuum packaging sterilizing again, so that store keeping and sell.

In the preparation method of a kind of sauce spiced mutton provided by the invention, the de-technique of having a strong smell is simple and convenient, adopts the specific de-liquid of having a strong smell, and effect is remarkable, for general mutton, soak and once can remove smell of mutton completely, for very serious serious of smell of mutton, also only need three immersion can remove smell of mutton completely, compare with the more existing technique of having a strong smell that takes off, step is simple and convenient, strong operability, cost is low, successful and the impact that not simplified by step.

The present invention is directed to mutton, by distinctive halogen material formula, by just right rational proportion and control to each amounts of components, unique flavor, use the mutton of the sauce halogen meat preparation method making of this halogen material, taste is dense, the use of the miscella by specific proportioning, make the taste of sauce spiced mutton more outstanding, on this basis, inventor has developed a kind of pure natural flavouring liquid, the pure natural flavouring liquid that adds this specific proportioning in sauce spiced mutton process, can so that the taste of sauce spiced mutton dense outstanding outside, also with a kind of, feel unique delicate fragrance, local flavor is long, effect surpasss the expectation, extensively be subject to consumer like and welcome, shelf-life reaches 12 months, the shelf time is long, be convenient to promote, remarkable in economical benefits.

The specific embodiment

Disclosed all features in this description, or the step in disclosed all methods or process, except mutually exclusive feature and/or step, all can combine by any way.

Disclosed arbitrary feature in this description (comprising any accessory claim, summary), unless narration especially all can be replaced by other equivalences or the alternative features with similar object.That is,, unless narration especially, each feature is an example in a series of equivalences or similar characteristics.

Embodiment 1

The present embodiment provides a kind of preparation method of sauce spiced mutton goods, and step is as follows:

(1) preparation of halogen material: take raw material according to following weight portion proportioning and mix: 0.5 part of kaempferia galamga, 2 parts, cassia bark, 1 part, Radix Glycyrrhizae, 1 part of nutmeg, 1 part of cloves, 2 parts, pepper, 4 parts of white sugar, 2 parts of monosodium glutamates, 16 parts of salt;

(2) preparation of flavouring liquid: flavouring liquid is to be made by the raw material of following weight portion: 11 portions of four-o'clocks, 2.5 parts of orange peels, 4.5 parts of pomelo peels, the mixture of the extract of above-mentioned three kinds of raw materials is flavouring liquid;

(3) preparation of the de-liquid of having a strong smell: by clear water: the weight ratio of green tea: rice=100:1:1, clear water is boiled, and the rice of green tea and gauze parcel is put into the clear water boiling, naturally cool to room temperature and obtain and take off the liquid of having a strong smell;

(4) the de-of mutton had a strong smell: choose qualified mutton, finishing is shaped, according to mutton: the weight ratio of the de-liquid=1:1 that has a strong smell is immersed in de-having a strong smell in liquid by mutton, and each 1 hour, soak twice, frequently stir;

(5) boiling of the de-sheep oil of having a strong smell: suety according to sheep: the weight ratio of the de-liquid=1:1 that has a strong smell is put into the de-liquid of having a strong smell and soaked 1 hour sheep is suety, stirs frequently, then suety the draining of sheep that will de-have a strong smell, stripping and slicing, and heating frying pan puts into 120-130 ℃ that sheep is suety to be boiled and get final product;

(6) the de-boiling of having a strong smell: to the clear water that adds 80 times of halogen material weight portions in halogen material, after boiling, remain on 90-100 ℃ of 40min, add the oily miscella forming with lard of the de-sheep of having a strong smell by 1:1 weight ratio, infusion 12 minutes, the de-mutton of having a strong smell that adds again 25 times of halogen material weight portions, add the flavouring liquid that accounts for de-mutton 0.25% weight of having a strong smell, boil rear continuation infusion 2 hours 40 minutes;

(7) naturally cool to after room temperature vacuum packaging and 121 ℃ of sterilizing 20min and get final product.

Embodiment 2

The present embodiment provides a kind of preparation method of sauce spiced mutton goods, and step is as follows:

(1) preparation of halogen material: take raw material according to following weight portion proportioning and mix: 0.6 part of kaempferia galamga, 3 parts, cassia bark, 0.5 part, Radix Glycyrrhizae, 2 parts of nutmegs, 1.5 parts of cloves, 3 parts, pepper, 5 parts of white sugar, 5 parts of monosodium glutamates, 18 parts of salt;

(2) preparation of flavouring liquid: flavouring liquid is to be made by the raw material of following weight portion: 12 portions of four-o'clocks, 3 parts of orange peels, 5 parts of pomelo peels, the mixture of the extract of above-mentioned three kinds of raw materials is flavouring liquid;

(3) preparation of the de-liquid of having a strong smell: by clear water: the weight ratio of green tea: rice=100:1.5:1, clear water is boiled, and the rice of green tea and gauze parcel is put into the clear water boiling, naturally cool to room temperature and obtain and take off the liquid of having a strong smell;

(4) the de-of mutton had a strong smell: choose qualified mutton, finishing is shaped, according to mutton: the weight ratio of the de-liquid=1:1.5 that has a strong smell is immersed in the de-liquid of having a strong smell 1 hour by mutton, frequently stirs;

(5) boiling of the de-sheep oil of having a strong smell: suety according to sheep: the weight ratio of the de-liquid=1:1 that has a strong smell is put into the de-liquid of having a strong smell and soaked 1 hour sheep is suety, stirs frequently, then suety the draining of sheep that will de-have a strong smell, stripping and slicing, and heating frying pan puts into 110-120 ℃ that sheep is suety to be boiled and get final product;

(6) the de-boiling of having a strong smell: to the clear water that adds 100 times of halogen material weight portions in halogen material, after boiling, remain on 90-100 ℃ of 60min, add the miscella by de-have a strong smell sheep oil and the lard of 1:1 weight ratio, infusion 15 minutes, the de-mutton of having a strong smell that adds again 20 times of halogen material weight portions, add the flavouring liquid that accounts for de-mutton 0.5% weight of having a strong smell, boil rear continuation infusion 3 hours;

(7) naturally cool to after room temperature vacuum packaging and 121 ℃ of sterilizing 20min and get final product.

Embodiment 3

The present embodiment provides a kind of preparation method of sauce spiced mutton goods, and step is as follows:

(1) preparation of halogen material: take raw material according to following weight portion proportioning and mix: 0.3 part of kaempferia galamga, 2.5 parts, cassia bark, 0.8 part, Radix Glycyrrhizae, 1.3 parts of nutmegs, 2 parts of cloves, 1 part, pepper, 3 parts of white sugar, 1 part of monosodium glutamate, 13 parts of salt;

(2) preparation of flavouring liquid: flavouring liquid is to be made by the raw material of following weight portion: 10 portions of four-o'clocks, 2 parts of orange peels, 3 parts of pomelo peels, the mixture of the extract of above-mentioned three kinds of raw materials is flavouring liquid;

(3) preparation of the de-liquid of having a strong smell: by clear water: the weight ratio of green tea: rice=100:1:2, clear water is boiled, and the rice of green tea and gauze parcel is put into the clear water boiling, naturally cool to room temperature and obtain and take off the liquid of having a strong smell;

(4) the de-of mutton had a strong smell: choose qualified mutton, finishing is shaped, according to mutton: the weight ratio of the de-liquid=1:2 that has a strong smell is immersed in the de-liquid of having a strong smell 1 hour by mutton, frequently stirs;

(5) boiling of the de-sheep oil of having a strong smell: suety according to sheep: the weight ratio of the de-liquid=1:1.5 that has a strong smell is put into the de-liquid of having a strong smell and soaked 1 hour sheep is suety, stirs frequently, then suety the draining of sheep that will de-have a strong smell, stripping and slicing, and heating frying pan puts into 130-150 ℃ that sheep is suety to be boiled and get final product;

(6) the de-boiling of having a strong smell: to the clear water that adds 50 times of halogen material weight portions in halogen material; after boiling, remain on 90-100 ℃ of 30min; add the oily miscella forming with lard of the de-sheep of having a strong smell by 1:1 weight ratio; infusion 8 minutes; the de-mutton of having a strong smell that adds again 10 times of halogen material weight portions; add the flavouring liquid that accounts for de-mutton 0.1% weight of having a strong smell, boil rear continuation infusion 2.5 hours;

(7) naturally cool to after room temperature vacuum packaging and 121 ℃ of sterilizing 20min and get final product.

Embodiment 4 effect assessments

Preparation method and the embodiment 1 of control group sauce spiced mutton are roughly the same, and difference is: (1) halogen material formula is different; (2) do not use flavouring liquid.

Halogen material formula consists of: 2 liang of kaempferia galamgas, 1 liang of the root of Dahurain angelica, 1 liang of galingal, 1 liang of Asian puccoon, 1 liang of dried orange peel, Radix Codonopsis a little, 1 liang, meat button, 1 liang, red bean button, detain 1 liang, 1 liang of fructus amomi, 5 of tsaokos, 3 of fragrant fruits, 1 liang, cassia bark, 1 liang of spiceleaf, 1 liang of cloves in vain, finish and pull out 1 liang, 2 liang of aniseed, 1 liang, Chinese prickly ash, 1 liang, fennel.

The possible degree that the sauce spiced mutton goods that adopt random double blind test to evaluate the present embodiment 1-3 are accepted consumer.Avoid bias, lower as far as possible consumer in test and appraisal process unblinding may, therefore the specification of control group sauce spiced mutton and packing and specification of the present invention and packing are taked to unified standard, the mouthfeel of Blind Test contrast and sample and fragrance.Because the domestic effect assessment to sauce spiced mutton does not have definite standard, so the applicant sets artificial scoring method.Get a part of invention sauce spiced mutton as sample, separately get the packing of part contrast sauce spiced mutton, by random device, allow consumer taste, respectively its mouthfeel, fragrance are evaluated, and marked on form.With compare, think and the project of more liking be designated as 10.0 minutes, is correspondingly in addition designated as 5.0 minutes; Relatively have their own characteristics each, be designated as respectively 7.5 minutes; The two is not liked, is respectively designated as 5.0 minutes.Adopt SPSSl3.0 statistics analysis software package building database, by blind method test result input computer, adopt SPSSl3.0 statistical software being described property statistics, add up 200 data, inferential analysis adopts t check.Sample is carried out to statistical analysis with the result contrasting, draws: sample with contrast mouthfeel comparison, embodiment 1 is t=3.892 ﹥ t 0.01(199)=2.601, embodiment 2 is t=3.561 ﹥ t 0.01(199)=2.601, embodiment 3 is t=3.873 ﹥ t 0.01(199)=2.601, Consumers' Acceptance difference is compared all extremely remarkable with control group, and consumer's utmost point is higher to the sauce spiced mutton acceptance of the present embodiment significantly; Sample with contrast fragrance comparison, embodiment 1 is t=3.0151 ﹥ t 0.01(199)=2.601, embodiment 2 is t=2.9586 ﹥ t 0.01(199)=2.601, embodiment 3 is t=2.961 ﹥ t 0.01(199)=2.601, to compare with control group, Consumers' Acceptance difference is all extremely remarkable, and consumer's utmost point is higher to the acceptance of the sauce spiced mutton of the present embodiment significantly.The sauce spiced mutton goods of the 1-3 of the present embodiment have obvious advantage as can be seen here, have good market prospects.

The present invention is not limited to the aforesaid specific embodiment.The present invention expands to any new feature or any new combination disclosing in this manual, and the arbitrary new method disclosing or step or any new combination of process.

Claims (7)

1. the halogen material of sauce spiced mutton goods, it is characterized in that, in weight portion, by following raw material, formed: kaempferia galamga 0.3-0.6 part, cassia bark 2-3 part, Radix Glycyrrhizae 0.5-1 part, nutmeg 1-2 part, cloves 1-2 part, pepper 1-3 part, white sugar 3-5 part, monosodium glutamate 1-6 part, salt 13-18 part.
2. the halogen material of a kind of sauce spiced mutton goods as claimed in claim 1, it is characterized in that, in weight portion, by following raw material, formed: 0.5 part of kaempferia galamga, 2 parts, cassia bark, 1 part, Radix Glycyrrhizae, 1 part of nutmeg, 1 part of cloves, 2 parts, pepper, 4 parts of white sugar, 2 parts of monosodium glutamates, 16 parts of salt.
3. a method of using the halogen material making sauce spiced mutton goods of sauce spiced mutton goods as claimed in claim 1 or 2, is characterized in that, comprising:
(1) the de-of mutton had a strong smell: according to mutton: the weight ratio of the de-liquid=1:1-2 that has a strong smell is immersed in de-having a strong smell in liquid by mutton, each 1 hour, in immersion process, frequently stir, the preparation method of the described de-liquid of having a strong smell is: by clear water: the weight ratio of green tea: rice=100:1-1.5:1-2, clear water is boiled, and the rice of green tea and parcel is put into the clear water boiling and naturally cooled to room temperature and get final product;
(2) boiling of the de-sheep oil of having a strong smell: suety according to sheep: the weight ratio of the de-liquid=1:1-2 that has a strong smell is put into the de-liquid of having a strong smell and soaked sheep is suety, each 1 hour, frequently stir, again by de-suety the draining of sheep of having a strong smell, stripping and slicing, heating frying pan puts into 100-150 ℃ that de-sheep of having a strong smell is suety to be boiled and get final product, and the preparation method of the described de-liquid of having a strong smell is identical with step (1);
(3) the de-boiling of having a strong smell: to the clear water that adds 50-100 times of halogen material weight portion in halogen material, after boiling, remain on 90-100 ℃ of 30-60min, add the oily miscella forming with lard of the de-sheep of having a strong smell by 1:1 weight ratio, infusion 8-15 minute, add again the de-mutton of having a strong smell, boil rear continuation infusion 2.5 hours-3 hours and get final product, described halogen material is 1:10-25 with the weight ratio of the de-mutton of having a strong smell.
4. the preparation method of a kind of sauce spiced mutton goods as claimed in claim 3, it is characterized in that, also be included in the boiling process of step (3), after adding the de-mutton of having a strong smell, add the flavouring liquid that accounts for the de-mutton 0.1%-0.5% weight of having a strong smell, the raw material components by following weight portion of described flavouring liquid is made: 10-12 part four-o'clock, 2-3 part orange peel, 3-5 part pomelo peel again.
5. the preparation method of a kind of sauce spiced mutton goods as claimed in claim 4, is characterized in that, the parts by weight of component of described flavouring liquid is: 11 portions of four-o'clocks, 2.5 parts of orange peels, 4.5 parts of pomelo peels.
6. the preparation method of a kind of sauce spiced mutton goods as claimed in claim 3, is characterized in that, is also included in before boiling mutton is repaired, and be cut into strip.
7. the preparation method of a kind of sauce spiced mutton goods as claimed in claim 3, is characterized in that, naturally cools to room temperature vacuum packaging sterilizing again after being also included in boiling.
CN201310619566.8A 2013-11-29 2013-11-29 A kind of halogen material of sauce spiced mutton goods and the method for making sauce spiced mutton goods CN103637143B (en)

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CN104489718A (en) * 2014-11-29 2015-04-08 张旭 Health mutton
CN104544356A (en) * 2014-12-22 2015-04-29 张登友 Making method of de-odorized healthy goat offal soup
CN105077312A (en) * 2015-09-09 2015-11-25 重庆市川瑞俞厨食品有限公司 Preparation method of medicine-flavored mutton shashlik
CN105747115A (en) * 2016-02-25 2016-07-13 和县鸡笼山调味品有限责任公司 Mutton pretreatment method for preparing mutton chili sauce
CN105851893A (en) * 2016-04-19 2016-08-17 凤阳县中都食品有限公司 Method for marinating sauced mutton
CN106136088A (en) * 2016-06-23 2016-11-23 河源市兴睿食品科技开发有限公司 Halogen meat and preparation method thereof
CN106307408A (en) * 2016-08-18 2017-01-11 姜敏 Mutton flavoring marinade and preparing method thereof

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