CN104544153A - Production method of air dried mutton - Google Patents
Production method of air dried mutton Download PDFInfo
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- CN104544153A CN104544153A CN201410783169.9A CN201410783169A CN104544153A CN 104544153 A CN104544153 A CN 104544153A CN 201410783169 A CN201410783169 A CN 201410783169A CN 104544153 A CN104544153 A CN 104544153A
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- mutton
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
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- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
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- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to the technical field of food processing and particularly relates to a production method of air dried mutton. The production method comprises the following steps: cutting mutton into long strips and suspending the mutton strips in a closed space; and carrying out five phases of treatment to prepare the air dried mutton provided by the invention. The air dried mutton produced by the invention has relatively short air drying time and nutrients in the mutton are kept to the great extent; the processed mutton has fine quality, and transparent and bright color and luster, has no muttony odor, and has moderate hardness and rich mouth feel; the air dried mutton can be stored for long time; and pickling materials have the effect of removing internal heat and cooling and are pickled with the mutton so that the disadvantage that heat is easy to cause when the mutton is eaten is made up.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of air-dried mutton and preparation method thereof.
Background technology
Mutton to be Chinese's foodstuff for the people mutton be one of main meat that Chinese people eat, mutton is more delicate than the meat of pork, and all fewer than the fat of pork and beef, cholesterol level.Relative pork, mutton protein content is more, and fat content is less.The content of vitamin B1, B2, B6 and iron, zinc, selenium is rather abundant.Mutton fine and tender taste, easily digest and assimilate, eat mutton to contribute to improving body immunity more, in all insufficiencies of the kidney yang, soreness and weakness of waist and knees, abdomen, crymodynia, consumptive disease deficiency person all can make dietotherapy product with it, mutton is nutritious, to pulmonary tuberculosis, tracheitis, asthma, anaemia, postpartum is qi-blood deficiency, belly crymodynia, body empty chilly, malnutrition, soreness and weakness of waist and knees, and impotence and premature ejaculation and all cold of insufficiency type illnesss all have very large benifit; Have tonifying kidney and strengthening yang, the medium effect of qi-restoratives temperature, man is often applicable to edible.
Mutton fresh food and air-dry edible flavour different, it is crisp that air-dried mutton has meat, the feature of special taste, trencherman is usually made to enjoy endless aftertastes, but current most of air-dried mutton all comes from herdsman on grassland to be made, although on market, also some food factory manually manufactures drying environment processing mutton, the footpath, mutton mouthfeel large phase front yard that the mutton processed is air-dry with herdsman.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of air-dried mutton.
The technical solution used in the present invention is, a kind of preparation method of air-dried mutton, and it comprises following steps:
Get 100 portions of mutton, mutton is cut into the strip that thickness is 0.1-0.2cm;
Take food salt 20-25 part, monosodium glutamate 1-2 part, shallot 5-8 part, ginger 6-9 part, chrysanthemum powder 1-2 part, Piper longum 2-3 part, allspice 3-5 part, vanilla 1-2 part, add 500 parts of water and put into steamer boiling 25-30 minute, soak 12-14 hour, obtained pickling liquid;
Get radish 30-35 part, sweet wormwood 20-25 part, mix with 50 parts of water and squeeze, filtering disintegrating slag, retain juice;
In a row hung by mutton, be placed in confined space, often arranging line space between mutton is 10-12cm, and between mutton, column pitch is 5-6cm, and mutton processing procedure comprises following double teacher;
The processing stage of first: from bottom to top supply cold wind from the bottom hanging mutton, cold wind wind speed is 2 grades, and the temperature of confined space is 3-5 degree Celsius;
Wherein, first processing stage the time be 4-5 days;
The processing stage of second: from top to bottom supply hot blast from suspension mutton top, hot blast wind speed is 2 grades, and confined space temperature is 15-18 degree Celsius;
Wherein, second processing stage be 2-3 days; Second processing stage in process, pickling liquid gradation is spread upon the outer surface of mutton, till directly whole pickling liquid having been smeared, smear with not lower of pickling liquid as standard at every turn;
The processing stage of 3rd: from bottom to top supply cold wind from the bottom hanging mutton, cold wind wind speed is 4 grades, and the temperature of confined space is 3-5 degree Celsius;
Wherein, be 8-10 days processing stage of the 3rd, the 3rd processing stage in process, radish, sweet wormwood, juice gradation spread upon the outer surface of mutton, till directly whole juice having been smeared, smear with not lower of juice as standard at every turn;
The processing stage of 4th: from top to bottom supply hot blast from suspension mutton top, hot blast wind speed is 3 grades, and confined space temperature is 20-22 degree Celsius;
Wherein the 4th processing stage be 3-5 days;
The processing stage of 5th: from the surrounding supply hot blast hanging mutton, the wind speed of hot blast is 2 grades, and the temperature of confined space is 18-20 degree Celsius;
The time processing stage of 5th is 5-7 days.
Through the air-dried mutton that the present invention makes, air-dry time is shorter, remains the nutritional labeling in mutton largely, and the mutton meat processed is meticulous, color and luster is bright, without smelling of mutton, neither too hard, nor too soft, mouthfeel is strong, and can the longer time be preserved, preserved materials has the effect of cooling of reducing internal heat, and together pickles, can make up the weak point that edible mutton causes getting angry with mutton.
Detailed description of the invention
Embodiment 1:
Get 100 portions of mutton, mutton is cut into the strip that thickness is 0.1-0.2cm; Take food salt 20 parts, monosodium glutamate 1 part, 5 parts, shallot, 6 parts, ginger, chrysanthemum powder 1 part, Piper longum 2 parts, allspice 3 parts, vanilla 1 part, add 500 parts of water and put into steamer boiling 25 minutes, soak 12 hours, obtained pickling liquid; Get radish 30 parts, sweet wormwood 20 parts, mix with 50 parts of water and squeeze, filtering disintegrating slag, retain juice;
In a row hung by mutton, be placed in confined space, often arranging line space between mutton is 10cm, and between mutton, column pitch is 5cm, and mutton processing procedure comprises following double teacher;
The processing stage of first: from bottom to top supply cold wind from the bottom hanging mutton, cold wind wind speed is 2 grades, and the temperature of confined space is 3 degrees Celsius;
Wherein, first processing stage the time be 4 days;
The processing stage of second: from top to bottom supply hot blast from suspension mutton top, hot blast wind speed is 2 grades, and confined space temperature is 15 degrees Celsius;
Wherein, second processing stage be 3 days; Second processing stage in process, pickling liquid gradation is spread upon the outer surface of mutton, till directly whole pickling liquid having been smeared, smear with not lower of pickling liquid as standard at every turn;
The processing stage of 3rd: from bottom to top supply cold wind from the bottom hanging mutton, cold wind wind speed is 4 grades, and the temperature of confined space is 3 degrees Celsius;
Wherein, be 8 days processing stage of the 3rd, the 3rd processing stage in process, radish, sweet wormwood, juice gradation spread upon the outer surface of mutton, till directly whole juice having been smeared, smear with not lower of juice as standard at every turn;
The processing stage of 4th: from top to bottom supply hot blast from suspension mutton top, hot blast wind speed is 3 grades, and confined space temperature is 20 degrees Celsius;
Wherein the 4th processing stage be 3 days;
The processing stage of 5th: from the surrounding supply hot blast hanging mutton, the wind speed of hot blast is 2 grades, and the temperature of confined space is 18 degrees Celsius;
The time processing stage of 5th is 5 days.
Embodiment 2:
Get 100 portions of mutton, mutton is cut into the strip that thickness is 0.1-0.2cm; Take food salt 25 parts, monosodium glutamate 2 parts, 8 parts, shallot, 9 parts, ginger, chrysanthemum powder 2 parts, Piper longum 3 parts, allspice 5 parts, vanilla 2 parts, add 500 parts of water and put into steamer boiling 30 minutes, soak 14 hours, obtained pickling liquid;
Get radish 35 parts, sweet wormwood 25 parts, mix with 50 parts of water and squeeze, filtering disintegrating slag, retain juice;
In a row hung by mutton, be placed in confined space, often arranging line space between mutton is 12cm, and between mutton, column pitch is 6cm, and mutton processing procedure comprises following double teacher;
The processing stage of first: from bottom to top supply cold wind from the bottom hanging mutton, cold wind wind speed is 2 grades, and the temperature of confined space is 5 degrees Celsius;
Wherein, first processing stage the time be 5 days;
The processing stage of second: from top to bottom supply hot blast from suspension mutton top, hot blast wind speed is 2 grades, and confined space temperature is 18 degrees Celsius;
Wherein, second processing stage be 2 days; Second processing stage in process, pickling liquid gradation is spread upon the outer surface of mutton, till directly whole pickling liquid having been smeared, smear with not lower of pickling liquid as standard at every turn;
The processing stage of 3rd: from bottom to top supply cold wind from the bottom hanging mutton, cold wind wind speed is 4 grades, and the temperature of confined space is 5 degrees Celsius;
Wherein, be 10 days processing stage of the 3rd, the 3rd processing stage in process, radish, sweet wormwood, juice gradation spread upon the outer surface of mutton, till directly whole juice having been smeared, smear with not lower of juice as standard at every turn;
The processing stage of 4th: from top to bottom supply hot blast from suspension mutton top, hot blast wind speed is 3 grades, and confined space temperature is 22 degrees Celsius;
Wherein the 4th processing stage be 5 days;
The processing stage of 5th: from the surrounding supply hot blast hanging mutton, the wind speed of hot blast is 2 grades, and the temperature of confined space is 20 degrees Celsius;
The time processing stage of 5th is 7 days.
Claims (6)
1. a preparation method for air-dried mutton, is characterized in that, it comprises following steps:
Get 100 portions of mutton, mutton is cut into the strip that thickness is 0.1-0.2cm;
Take food salt 20-25 part, monosodium glutamate 1-2 part, shallot 5-8 part, ginger 6-9 part, chrysanthemum powder 1-2 part, Piper longum 2-3 part, allspice 3-5 part, vanilla 1-2 part, add 500 parts of water and put into steamer boiling 25-30 minute, soak 12-14 hour, obtained pickling liquid;
Get radish 30-35 part, sweet wormwood 20-25 part, mix with 50 parts of water and squeeze, filtering disintegrating slag, retain juice;
In a row hung by mutton, be placed in confined space, often arranging line space between mutton is 10-12cm, and between mutton, column pitch is 5-6cm, and mutton processing procedure comprises following double teacher;
The processing stage of first: from bottom to top supply cold wind from the bottom hanging mutton, cold wind wind speed is 2 grades, and the temperature of confined space is 3-5 degree Celsius;
The processing stage of second: from top to bottom supply hot blast from suspension mutton top, hot blast wind speed is 2 grades, and confined space temperature is 15-18 degree Celsius;
The processing stage of 3rd: from bottom to top supply cold wind from the bottom hanging mutton, cold wind wind speed is 4 grades, and the temperature of confined space is 3-5 degree Celsius;
The processing stage of 4th: from top to bottom supply hot blast from suspension mutton top, hot blast wind speed is 3 grades, and confined space temperature is 20-22 degree Celsius;
The processing stage of 5th: from the surrounding supply hot blast hanging mutton, the wind speed of hot blast is 2 grades, and the temperature of confined space is 18-20 degree Celsius.
2. the preparation method of a kind of air-dried mutton according to claim 1, is characterized in that,
Wherein, first processing stage the time be 4-5 days.
3. the preparation method of a kind of air-dried mutton according to claim 1, is characterized in that,
Wherein, second processing stage be 2-3 days; Second processing stage in process, pickling liquid gradation is spread upon the outer surface of mutton, till directly whole pickling liquid having been smeared, smear with not lower of pickling liquid as standard at every turn.
4. the preparation method of a kind of air-dried mutton according to claim 1, is characterized in that,
Wherein, be 8-10 days processing stage of the 3rd, the 3rd processing stage in process, radish, sweet wormwood, juice gradation spread upon the outer surface of mutton, till directly whole juice having been smeared, smear with not lower of juice as standard at every turn.
5. the preparation method of a kind of air-dried mutton according to claim 1, is characterized in that,
Wherein the 4th processing stage be 3-5 days.
6. the preparation method of a kind of air-dried mutton according to claim 1, is characterized in that,
The time processing stage of 5th is 5-7 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410783169.9A CN104544153B (en) | 2014-12-18 | 2014-12-18 | A kind of air-dried mutton preparation method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410783169.9A CN104544153B (en) | 2014-12-18 | 2014-12-18 | A kind of air-dried mutton preparation method |
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| CN104544153A true CN104544153A (en) | 2015-04-29 |
| CN104544153B CN104544153B (en) | 2017-11-28 |
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| CN201410783169.9A Expired - Fee Related CN104544153B (en) | 2014-12-18 | 2014-12-18 | A kind of air-dried mutton preparation method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106551274A (en) * | 2016-11-28 | 2017-04-05 | 迪庆州圣杰高原鲵生物开发有限公司 | A kind of processing method of joss stick produced in Xizang pig Chinese lute meat |
| CN108402167A (en) * | 2018-03-01 | 2018-08-17 | 安徽省争华羊业集团有限公司 | A kind of fresh-keeping method of the meat of children sheep |
| CN108522951A (en) * | 2018-03-01 | 2018-09-14 | 安徽省争华羊业集团有限公司 | A kind of mutton sheep removes smell of mutton method after slaughtering |
| CN108552304A (en) * | 2018-03-01 | 2018-09-21 | 安徽省争华羊业集团有限公司 | A kind of fresh-keeping method of the meat of mutton sheep |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101380119A (en) * | 2008-10-20 | 2009-03-11 | 陈道响 | Production technique of air dried meat |
| CN102204694A (en) * | 2011-04-27 | 2011-10-05 | 成都大学 | Manufacturing method of tea scented sauced meat dried by air |
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- 2014-12-18 CN CN201410783169.9A patent/CN104544153B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101380119A (en) * | 2008-10-20 | 2009-03-11 | 陈道响 | Production technique of air dried meat |
| CN102204694A (en) * | 2011-04-27 | 2011-10-05 | 成都大学 | Manufacturing method of tea scented sauced meat dried by air |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106551274A (en) * | 2016-11-28 | 2017-04-05 | 迪庆州圣杰高原鲵生物开发有限公司 | A kind of processing method of joss stick produced in Xizang pig Chinese lute meat |
| CN108402167A (en) * | 2018-03-01 | 2018-08-17 | 安徽省争华羊业集团有限公司 | A kind of fresh-keeping method of the meat of children sheep |
| CN108522951A (en) * | 2018-03-01 | 2018-09-14 | 安徽省争华羊业集团有限公司 | A kind of mutton sheep removes smell of mutton method after slaughtering |
| CN108552304A (en) * | 2018-03-01 | 2018-09-21 | 安徽省争华羊业集团有限公司 | A kind of fresh-keeping method of the meat of mutton sheep |
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| CN104544153B (en) | 2017-11-28 |
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