CN104886624A - A mutton smell modifying agent used during the manufacturing process of a dried mutton and a preparation method thereof - Google Patents
A mutton smell modifying agent used during the manufacturing process of a dried mutton and a preparation method thereof Download PDFInfo
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- CN104886624A CN104886624A CN201510239101.9A CN201510239101A CN104886624A CN 104886624 A CN104886624 A CN 104886624A CN 201510239101 A CN201510239101 A CN 201510239101A CN 104886624 A CN104886624 A CN 104886624A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 32
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- 241000212314 Foeniculum Species 0.000 claims description 34
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
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- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 20
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 15
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 14
- 239000000428 dust Substances 0.000 claims description 14
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- 230000001976 improved effect Effects 0.000 abstract description 6
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 abstract description 5
- 229910052711 selenium Inorganic materials 0.000 abstract description 5
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- 238000006243 chemical reaction Methods 0.000 abstract description 4
- 238000005842 biochemical reaction Methods 0.000 abstract description 3
- 238000000354 decomposition reaction Methods 0.000 abstract description 2
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 2
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 2
- 230000009466 transformation Effects 0.000 abstract 2
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- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 241000790228 Nardostachys jatamansi Species 0.000 abstract 1
- 239000001774 alpinia officinarum Substances 0.000 abstract 1
- PSXNDMJWRZYVTM-UHFFFAOYSA-N butyl octanoate Chemical compound CCCCCCCC(=O)OCCCC PSXNDMJWRZYVTM-UHFFFAOYSA-N 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 229940010454 licorice Drugs 0.000 abstract 1
- 239000002075 main ingredient Substances 0.000 abstract 1
- LGZXYFMMLRYXLK-UHFFFAOYSA-N mercury(2+);sulfide Chemical compound [S-2].[Hg+2] LGZXYFMMLRYXLK-UHFFFAOYSA-N 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 10
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 3
- 235000013923 monosodium glutamate Nutrition 0.000 description 3
- 239000004223 monosodium glutamate Substances 0.000 description 3
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- -1 4-butyl Chemical group 0.000 description 2
- 235000001270 Allium sibiricum Nutrition 0.000 description 2
- 244000304337 Cuminum cyminum Species 0.000 description 2
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- 235000006536 Dioscorea esculenta Nutrition 0.000 description 2
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- 238000005554 pickling Methods 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- MVTTUYMCOOHITE-UHFFFAOYSA-N 4-butyloctanal Chemical compound CCCCC(CCCC)CCC=O MVTTUYMCOOHITE-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to the technical field of food processing, especially a mutton smell modifying agent used during the manufacturing process of a dried mutton and a preparation method thereof. By matching the raw materials of the mutton smell modifying agent which includes star anises, licorice, fennel, Chinese red pepper, alpinia officinarum, bay leaves, nardostachys jatamansi roots, red peppers, cinnamomum tamala, amomum kravanh, amomum tsaoko and amomum villosum and combining the ratio and composition of the raw materials, the manufactured mutton smell modifying agent can have microscopic biochemical reactions with the major ingredients (4-butyl octanoate) of the mutton smell, enable the decomposition and transformation of the main ingredients of mutton smell, and the deep transformation and improvement of the flavor and mouthfeel of the mutton products, thus improving the flavor and taste of the mutton products; and by conducting the conversion process, the fat content of the mutton products is reduced, the protein content is increased, and the selenium content is retained, and therefore the quality of the mutton products is improved.
Description
Technical field
The present invention relates to food processing technology field, smell of mutton modifying agent used in especially a kind of dried mutton manufacturing process and preparation method thereof.
Background technology
Mutton is Chinese second largest meat, and this main cause is because mutton has good health-care efficacy, can lactagogue, strong spleen stomach invigorating, improvement function, improves sperm quality etc.; But owing to having a large amount of smell of muttons in mutton, and then make edible uncomfortable for mutton of most people, cause the welcome degree of mutton to be nothing like pork; And through researcher, research and discussion is carried out to the source of the smell of mutton of mutton, just because of wherein containing smell of mutton, be that goat itself needs to send the chemical substance (main component: 4-butyl octanal) that one is similar to " hormone " and attracts different in nature goat, and then cause the favor of different in nature goat; And then this kind of a large amount of materials will be produced in this process, and this material is after contact oxygen, will be oxidized to 4-butyl sad, and then produces smell of mutton, cause the local flavor of mutton and taste poor, and then affect the appetite of eater.
Based on above-mentioned defect, in the manufacturing process of most of mutton food, after all carrying out removing process to the smell of mutton in mutton, do further process again, again in this process, mainly achieve the goal by adding the flavor enhancements such as spices, or to realize by pickling, in the process such as boiling, but, in traditional mutton processing procedure, its curing process will produce the carcinogens such as a large amount of nitrite, and then the security of the mutton food causing follow-up making is lower, mutton product second-rate, nutritional labeling is lower.
So have researcher to take to going out of smell of mutton in mutton to remove in the process making mutton food, and while removing smell of mutton, the nutritive value in mutton can be improved, improve the content of the nutrient in mutton, and then make the mutton food made have promotion appetite, effect of develop immunitypty.
" Fried Lamb with Cumin are done and processing method " that be CN201410684111.9 as the patent No. discloses a kind of seasoning matter adding multiple integration of drinking and medicinal herbs, carry out blending to render palatable, and in preparation process, pickle with grape wine after mutton being adopted Chinese medicine boiling, improve health care and more increase sweet-smelling simultaneously, operation is simple, and product is nutritious, and spicy hot is combined with cumin local flavor, local flavor is pure, there is effect of stomach invigorating invigorating the spleen, cancer-resisting, reduce pickle, the harm of baked food, useful health.
Visible, smell of mutton removing for mutton in prior art is carrying out in mutton food manufacturing process, by adding seasoning matter, after carrying out Titian process by seasoning matter, smell of mutton is covered by fragrance remove, composition in fact for smell of mutton is not removed, and then make the composition of the mutton food made still in store smell of mutton, and then cause the local flavor of mutton food and taste still poor, and the trophic structure in mutton can be made to suffer bad change, and then reduce the edibility of mutton, reduce the health-care effect of mutton.
For this reason, the defect problem that this researcher exists based on mutton itself, a kind of modifying agent is provided by the removing of the smell of mutton of mutton, make to use this modifying agent to carry out the improvement of mutton smell of mutton in manufacturing process, make the main component of smell of mutton by be removed completely in mutton food manufacturing process with the Related Component in the modifying agent provided instead of cover, and then improve local flavor and the taste of mutton food, improve the nutritional labeling in mutton food, strengthen effect of the health-care effect of mutton food.
Summary of the invention
In order to solve the above-mentioned technical problem existed in prior art, the invention provides the smell of mutton modifying agent used in a kind of dried mutton manufacturing process, this smell of mutton modifying agent is green modifying agent, can promote that the smell of mutton in chevon is changed completely and removes, and then improve the quality of chevon, improve local flavor and the mouthfeel of chevon.
The present invention also provides the preparation method of the smell of mutton modifying agent used in a kind of dried mutton manufacturing process, the technological process of this preparation method is short, energy consumption is low, and the smell of mutton modifying agent made can promote decomposition and the conversion of the smell of mutton in chevon, make to act synergistically between the various compositions in the raw material in smell of mutton modifying agent, and then the improved effect strengthened smell of mutton, improve mouthfeel and the local flavor of mutton, strengthen the nutritious property in mutton.
And provide the using method of a kind of smell of mutton modifying agent specifically in making dried mutton process, after this using method is through and is mixed according to certain proportioning with butcher's meat by smell of mutton modifying agent, pickle under being placed on low temperature environment, and after pickling certain hour, again butcher's meat is taken out boiling, the application of smell of mutton modifying agent in mutton smell of mutton improvement field can be completed.And in this process, smell of mutton in mutton is through interacting with smell of mutton modifying agent, and then reach the object of decomposing with transforming, and then the removing of smell of mutton is different from traditional cover removing mode, and use this smell of mutton modifying agent to carry out the improved treatment of smell of mutton, avoid the generation of nitrous acid Asia in curing process, and then improve the security of food.
Be achieved particular by following technical scheme:
The smell of mutton modifying agent used in dried mutton manufacturing process, comprise with the raw material of parts by weight be anistree 1-7 part, Radix Glycyrrhizae 2-3 part, fennel seeds 3-5 part, Chinese prickly ash 1-2 part, galingal 1-2 part, spiceleaf 5-7 part, rhizoma nardostachyos 3-4 part, pimiento 2-5 part, cassia bark 1-6 part, white button 2-4 part, tsaoko 3-5 part, fructus amomi 2-6 part.
Described raw material is anistree 2-5 part, Radix Glycyrrhizae 2.3-2.7 part, fennel seeds 3.1-4.7 part, Chinese prickly ash 1.1-1.5 part, galingal 1.3-1.9 part, spiceleaf 5.3-6.1 part, rhizoma nardostachyos 3.3-3.9 part, pimiento 2.7-4.3 part, cassia bark 2.5-5.3 part, white button 2.1-3.7 part, tsaoko 3.7-4.6 part, fructus amomi 3.5-5.7 part.
Described raw material is anise 3.5 parts, 2.5 parts, Radix Glycyrrhizae, fennel seeds 4 parts, 1.3 parts, Chinese prickly ash, galingal 1.5 parts, spiceleaf 6 parts, rhizoma nardostachyos 3.7 parts, pimiento 3 parts, 3 parts, cassia bark, white 3 parts, button, tsaoko 4 parts, fructus amomi 4 parts.
Described cassia bark is the cassia bark carbon dust under vacuum is 0.02-0.08MPa after carbonization treatment.
The preparation method of the smell of mutton modifying agent used in dried mutton manufacturing process is also provided, comprises the following steps:
(1) after cassia bark, fructus amomi, tsaoko, white button, Radix Glycyrrhizae, rhizoma nardostachyos being mixed according to proportioning, and to be placed on temperature be toast 10-20min in the environment of 40-60 DEG C, be placed on grinding machine for grinding powdered again, and powder is carried out process of sieving, the sieve processed that sieves is 100-120 order, get plus mateial, then adopted by plus mateial 50-70 object sieve again to sieve process, get undersize;
(2) anise, fennel seeds, Chinese prickly ash, galingal, spiceleaf, pimiento are joined successively according to proportioning in the boiler being contained with 8-10 doubly anistree weight water, and before addition, adjustment boiler in temperature with 20-30 DEG C for initial temperature, be 3-7 DEG C/min hyperthermic treatment again with programming rate, treat that temperature reaches 80-90 DEG C, then constant temperature process 20-30min, and to be placed on temperature be place 1-3h in the environment of-5 DEG C to 0 DEG C, filter, and filtrate is adopted 50-70 DEG C carry out concentration to three/mono-, stand-by;
(3) by step 1) obtain plus mateial and join step 2) obtain in concentrate, and in adition process, mixing speed is adopted to be 100-120r/min stir process, add the 0.03-0.1 frozen water of 0 DEG C doubly of raw material gross weight more wherein, be placed in normal temperature environment again and place, the smell of mutton modifying agent used in dried mutton manufacturing process can be obtained.
The preparation method two of the smell of mutton modifying agent used in dried mutton manufacturing process, by anise, Radix Glycyrrhizae, fennel seeds, Chinese prickly ash, galingal, spiceleaf, rhizoma nardostachyos, pimiento, cassia bark, buckle in vain, after tsaoko, fructus amomi mix, and adopt temperature to be 40-60 DEG C of baking process 5-10min, pulverize.
The preparation method three of the smell of mutton modifying agent used in dried mutton manufacturing process, by anise, Radix Glycyrrhizae, fennel seeds, Chinese prickly ash, galingal, spiceleaf, rhizoma nardostachyos, pimiento, cassia bark, white button, tsaoko, after fructus amomi mixes successively, be placed in boiler, add the water of 3-5 times amount, and adopt temperature be 30-70 DEG C fire decoct 10-20min, the fire of 100-120 DEG C is adopted to decoct 3-5min again, and be placed on cooling processing 1-2h in the environment of temperature 0-4 DEG C, again by its filtration treatment, and filtrate is adopted 20-50 DEG C concentration to three/bis-, being placed on environment is again 0-4 DEG C of process 20-30min, .
The preparation method four of smell of mutton improvement, after cassia bark carbon dust is placed in grinding machine for grinding powdered, and by this powder with anistree, Radix Glycyrrhizae, fennel seeds, Chinese prickly ash, galingal, spiceleaf, rhizoma nardostachyos, pimiento, white button, tsaoko, fructus amomi mixes, add cassia bark carbon dust weight 3-5 saline solution doubly more wherein, the concentration of saline solution is 2-5%, and adopt temperature to be 50-70 DEG C of process 1-3h, adjusting temperature is again 90-100 DEG C of process 5-10min, and add the frozen water of 0-4 DEG C of 0.5-1 times of saline solution wherein, take mixing speed as 100-150r/min, stir process 10-20min, refrigeration can obtain the smell of mutton modifying agent used in dried mutton manufacturing process.
Be by after mutton dicing by the method that above-mentioned smell of mutton modifying agent carries out using, then be placed in smell of mutton modifying agent, and control temperature is 0-4 DEG C, constant temperature process 3-7 days, then mutton is taken out, and add clear water boiling.
And in above-mentioned preparation process, the raw material in smell of mutton modifying agent wherein also includes chive, marine alga, Chinese yam, Huai Shan etc.; If when adding marine alga, the consumption of marine alga is more than 2 of Radix Glycyrrhizae consumption, and then marine alga and Radix Glycyrrhizae are acted synergistically each other, strengthens effect each other, improve the resistance that carcinogen is produced, improve the security adopting smell of mutton modifying agent to carry out processing the food made.
Compared with prior art, technique effect of the present invention is embodied in:
By the cooperation of anise, Radix Glycyrrhizae, fennel seeds, Chinese prickly ash, galingal, spiceleaf, rhizoma nardostachyos, pimiento, cassia bark, white button, tsaoko, fructus amomi raw material, and combine in conjunction with the proportioning in raw material, and then make the smell of mutton modifying agent made that the biochemical reaction of microcosmic can occur with the main component (4-butyl is sad) in smell of mutton, and then make its main component be transformed rear removal completely, and then make the local flavor of the mutton product made and mouthfeel obtain conversion and the improvement of the comparatively degree of depth, and then improve local flavor and the taste of mutton product; And through this conversion process, make the mutton product made, as the fat content in dried mutton is reduced, protein content is improved, and can retain the selenium constituent content in mutton, and then improves quality and the quality of mutton product.Further, by the control of the technical parameter in preparation technology, make the main component of each raw material components in the smell of mutton modifying agent obtained can sounding microcosmic biochemical reaction, and then improve its improvement to mutton product, reduce smell of mutton content.
The present invention is by being applied in dried mutton manufacture craft to smell of mutton modifying agent, carry out the making of dried mutton, in the dried mutton drawn, fat content is lower, and protein content is higher, the content of selenium element is also relatively high, the selenium element containing 0.01-0.09mg in 100g dried mutton food; The local flavor of the dried mutton drawn and taste are all more excellent, meet popular taste;
The present invention is short for the fabrication processing of smell of mutton modifying agent, and energy consumption is low, and cost is low.
Detailed description of the invention
Below in conjunction with concrete embodiment, further restriction is done to technical scheme of the present invention, but claimed scope is not only confined to done description.
Embodiment 1
The smell of mutton modifying agent used in dried mutton manufacturing process, the raw material comprised by weight is anistree 1g, Radix Glycyrrhizae 2g, fennel seeds 3g, Chinese prickly ash 1g, galingal 1g, spiceleaf 5g, rhizoma nardostachyos 3g, pimiento 2g, cassia bark 1g, detain 2g, tsaoko 3g, fructus amomi 2g in vain.
The preparation method of the smell of mutton modifying agent used in this dried mutton manufacturing process, comprises the following steps:
(1) after cassia bark, fructus amomi, tsaoko, white button, Radix Glycyrrhizae, rhizoma nardostachyos being mixed according to proportioning, and to be placed on temperature be toast 10min in the environment of 40 DEG C, be placed on grinding machine for grinding powdered again, and powder is carried out process of sieving, the sieve processed that sieves is 100 orders, get plus mateial, then adopted by plus mateial 50 object sieves again to sieve process, get undersize;
(2) anise, fennel seeds, Chinese prickly ash, galingal, spiceleaf, pimiento are joined successively according to proportioning in the boiler being contained with 8 times of anistree weight water, and before addition, adjustment boiler in temperature with 20 DEG C for initial temperature, be 3 DEG C/min hyperthermic treatment with programming rate again, treat that temperature reaches 80 DEG C, then constant temperature process 20min, and to be placed on temperature be place 1h in the environment of-5 DEG C to 0 DEG C, filter, and filtrate is adopted 50 DEG C carry out concentration to three/mono-, stand-by;
(3) by step 1) obtain plus mateial and join step 2) obtain in concentrate, and in adition process, mixing speed is adopted to be 100r/min stir process, add the frozen water of 0 DEG C of 0.03 times of raw material gross weight more wherein, be placed in normal temperature environment again and place, the smell of mutton modifying agent used in dried mutton manufacturing process can be obtained.
Embodiment 2
The smell of mutton modifying agent used in dried mutton manufacturing process, the raw material comprised by weight is anistree 2g, Radix Glycyrrhizae 2.3g, fennel seeds 3.1g, Chinese prickly ash 1.1g, galingal 1.3g, spiceleaf 5.3g, rhizoma nardostachyos 3.3g, pimiento 2.7g, cassia bark 2.5g, detain 2.1g, tsaoko 3.7g, fructus amomi 3.5g in vain.
The preparation method of the smell of mutton modifying agent used in this dried mutton manufacturing process, comprises the following steps:
(1) after cassia bark, fructus amomi, tsaoko, white button, Radix Glycyrrhizae, rhizoma nardostachyos being mixed according to proportioning, and to be placed on temperature be toast 20min in the environment of 60 DEG C, be placed on grinding machine for grinding powdered again, and powder is carried out process of sieving, the sieve processed that sieves is 120 orders, get plus mateial, then adopted by plus mateial 70 object sieves again to sieve process, get undersize;
(2) anise, fennel seeds, Chinese prickly ash, galingal, spiceleaf, pimiento are joined successively according to proportioning in the boiler being contained with 10 times of anistree weight water, and before addition, adjustment boiler in temperature with 30 DEG C for initial temperature, be 7 DEG C/min hyperthermic treatment with programming rate again, treat that temperature reaches 90 DEG C, then constant temperature process 30min, and to be placed on temperature be place 3h in the environment of-5 DEG C to 0 DEG C, filter, and filtrate is adopted 70 DEG C carry out concentration to three/mono-, stand-by;
(3) by step 1) obtain plus mateial and join step 2) obtain in concentrate, and in adition process, mixing speed is adopted to be 120r/min stir process, add the frozen water of 0 DEG C of 0.1 times of raw material gross weight more wherein, be placed in normal temperature environment again and place, the smell of mutton modifying agent used in dried mutton manufacturing process can be obtained.
Embodiment 3
The smell of mutton modifying agent used in dried mutton manufacturing process, the raw material comprised by weight is anistree 3.5g, Radix Glycyrrhizae 2.5g, fennel seeds 4g, Chinese prickly ash 1.3g, galingal 1.5g, spiceleaf 6g, rhizoma nardostachyos 3.7g, pimiento 3g, cassia bark 3g, detain 3g, tsaoko 4g, fructus amomi 4g in vain.
The preparation method of the smell of mutton modifying agent used in this dried mutton manufacturing process, comprises the following steps:
(1) after cassia bark, fructus amomi, tsaoko, white button, Radix Glycyrrhizae, rhizoma nardostachyos being mixed according to proportioning, and to be placed on temperature be toast 15min in the environment of 50 DEG C, be placed on grinding machine for grinding powdered again, and powder is carried out process of sieving, the sieve processed that sieves is 110 orders, get plus mateial, then adopted by plus mateial 60 object sieves again to sieve process, get undersize;
(2) anise, fennel seeds, Chinese prickly ash, galingal, spiceleaf, pimiento are joined successively according to proportioning in the boiler being contained with 9 times of anistree weight water, and before addition, adjustment boiler in temperature with 25 DEG C for initial temperature, be 5 DEG C/min hyperthermic treatment with programming rate again, treat that temperature reaches 85 DEG C, then constant temperature process 25min, and to be placed on temperature be place 2h in the environment of-5 DEG C to 0 DEG C, filter, and filtrate is adopted 60 DEG C carry out concentration to three/mono-, stand-by;
(3) by step 1) obtain plus mateial and join step 2) obtain in concentrate, and in adition process, mixing speed is adopted to be 110r/min stir process, add the frozen water of 0 DEG C of 0.07 times of raw material gross weight more wherein, be placed in normal temperature environment again and place, the smell of mutton modifying agent used in dried mutton manufacturing process can be obtained.
Embodiment 4
The smell of mutton modifying agent used in dried mutton manufacturing process, the raw material comprised by weight is anistree 7g, Radix Glycyrrhizae 3g, fennel seeds 5g, Chinese prickly ash 2g, galingal 2g, spiceleaf 7g, rhizoma nardostachyos 4g, pimiento 5g, cassia bark 6g, detain 4g, tsaoko 5g, fructus amomi 6g in vain.
The preparation method of the smell of mutton modifying agent used in this dried mutton manufacturing process, comprises the following steps:
(1) after cassia bark, fructus amomi, tsaoko, white button, Radix Glycyrrhizae, rhizoma nardostachyos being mixed according to proportioning, and to be placed on temperature be toast 13min in the environment of 45 DEG C, be placed on grinding machine for grinding powdered again, and powder is carried out process of sieving, the sieve processed that sieves is 105 orders, get plus mateial, then adopted by plus mateial 55 object sieves again to sieve process, get undersize;
(2) anise, fennel seeds, Chinese prickly ash, galingal, spiceleaf, pimiento are joined successively according to proportioning in the boiler being contained with 8.5 times of anistree weight water, and before addition, adjustment boiler in temperature with 22 DEG C for initial temperature, be 4 DEG C/min hyperthermic treatment with programming rate again, treat that temperature reaches 83 DEG C, then constant temperature process 21min, and to be placed on temperature be place 1.5h in the environment of-5 DEG C to 0 DEG C, filter, and filtrate is adopted 55 DEG C carry out concentration to three/mono-, stand-by;
(3) by step 1) obtain plus mateial and join step 2) obtain in concentrate, and in adition process, mixing speed is adopted to be 105r/min stir process, add the frozen water of 0 DEG C of 0.04 times of raw material gross weight more wherein, be placed in normal temperature environment again and place, the smell of mutton modifying agent used in dried mutton manufacturing process can be obtained.
Embodiment 5
The smell of mutton modifying agent used in dried mutton manufacturing process, the raw material comprised by weight is anistree 5g, Radix Glycyrrhizae 2.7g, fennel seeds 4.7g, Chinese prickly ash 1.5g, galingal 1.9g, spiceleaf 6.1g, rhizoma nardostachyos 3.9g, pimiento 4.3g, cassia bark 5.3g, detain 3.7g, tsaoko 4.6g, fructus amomi 5.7g in vain.
The preparation method of the smell of mutton modifying agent used in this dried mutton manufacturing process, comprises the following steps:
(1) after cassia bark, fructus amomi, tsaoko, white button, Radix Glycyrrhizae, rhizoma nardostachyos being mixed according to proportioning, and to be placed on temperature be toast 17min in the environment of 55 DEG C, be placed on grinding machine for grinding powdered again, and powder is carried out process of sieving, the sieve processed that sieves is 115 orders, get plus mateial, then adopted by plus mateial 65 object sieves again to sieve process, get undersize;
(2) anise, fennel seeds, Chinese prickly ash, galingal, spiceleaf, pimiento are joined successively according to proportioning in the boiler being contained with 9.5 times of anistree weight water, and before addition, adjustment boiler in temperature with 27 DEG C for initial temperature, be 6 DEG C/min hyperthermic treatment with programming rate again, treat that temperature reaches 87 DEG C, then constant temperature process 29min, and to be placed on temperature be place 2.5h in the environment of-5 DEG C to 0 DEG C, filter, and filtrate is adopted 65 DEG C carry out concentration to three/mono-, stand-by;
(3) by step 1) obtain plus mateial and join step 2) obtain in concentrate, and in adition process, mixing speed is adopted to be 115r/min stir process, add the frozen water of 0 DEG C of 0.09 times of raw material gross weight more wherein, be placed in normal temperature environment again and place, the smell of mutton modifying agent used in dried mutton manufacturing process can be obtained.
Embodiment 6
On the basis of embodiment 1, other are all with embodiment 1, the smell of mutton modifying agent used in a kind of dried mutton manufacturing process, after its preparation method is by anise, Radix Glycyrrhizae, fennel seeds, Chinese prickly ash, galingal, spiceleaf, rhizoma nardostachyos, pimiento, cassia bark, buckle in vain, tsaoko, fructus amomi mix, and adopt temperature to be 40 DEG C of baking process 5min, pulverize.Described cassia bark is the cassia bark carbon dust under vacuum is 0.02MPa after carbonization treatment.
Embodiment 7
On the basis of embodiment 2, other are all with embodiment 2, the smell of mutton modifying agent used in a kind of dried mutton manufacturing process, after its preparation method is by anise, Radix Glycyrrhizae, fennel seeds, Chinese prickly ash, galingal, spiceleaf, rhizoma nardostachyos, pimiento, cassia bark, buckle in vain, tsaoko, fructus amomi mix, and adopt temperature to be 60 DEG C of baking process 10min, pulverize.
Embodiment 8
On the basis of embodiment 3, other are all with embodiment 3, the smell of mutton modifying agent used in a kind of dried mutton manufacturing process, after its preparation method is by anise, Radix Glycyrrhizae, fennel seeds, Chinese prickly ash, galingal, spiceleaf, rhizoma nardostachyos, pimiento, cassia bark, buckle in vain, tsaoko, fructus amomi mix, and adopt temperature to be 50 DEG C of baking process 8min, pulverize.Described cassia bark is the cassia bark carbon dust under vacuum is 0.08MPa after carbonization treatment.
Embodiment 9
On the basis of embodiment 4, other are all with embodiment 4, the smell of mutton modifying agent used in a kind of dried mutton manufacturing process, its preparation method is by anise, Radix Glycyrrhizae, fennel seeds, Chinese prickly ash, galingal, spiceleaf, rhizoma nardostachyos, pimiento, cassia bark, white button, tsaoko, fructus amomi, after Huai Shan mixes successively, be placed in boiler, add the water of 3 times amount, and adopt temperature be 30 DEG C fire decoct 10min, the fire of 100 DEG C is adopted to decoct 3min again, and be placed on cooling processing 1h in the environment of temperature 0 DEG C, again by its filtration treatment, and filtrate is adopted 20 DEG C of concentration to three/bis-, being placed on environment is again 0 DEG C of process 20min, .
Embodiment 10
On the basis of embodiment 5, other are all with embodiment 5, the smell of mutton modifying agent used in a kind of dried mutton manufacturing process, its preparation method is by anise, Radix Glycyrrhizae, fennel seeds, Chinese prickly ash, galingal, spiceleaf, rhizoma nardostachyos, pimiento, cassia bark, white button, tsaoko, fructus amomi, after Chinese yam mixes successively, be placed in boiler, add the water of 5 times amount, and adopt temperature be 70 DEG C fire decoct 20min, the fire of 120 DEG C is adopted to decoct 5min again, and be placed on cooling processing 2h in the environment of temperature 4 DEG C, again by its filtration treatment, and filtrate is adopted 50 DEG C of concentration to three/bis-, being placed on environment is again 4 DEG C of process 30min, .
Embodiment 11
On the basis of embodiment 1, other are all with embodiment 1, the smell of mutton modifying agent used in a kind of dried mutton manufacturing process, its preparation method is by anise, Radix Glycyrrhizae, fennel seeds, Chinese prickly ash, galingal, spiceleaf, rhizoma nardostachyos, pimiento, cassia bark, white button, tsaoko, fructus amomi, after chive mixes successively, be placed in boiler, add the water of 4 times amount, and adopt temperature be 50 DEG C fire decoct 15min, the fire of 110 DEG C is adopted to decoct 4min again, and be placed on cooling processing 1.5h in the environment of temperature 3 DEG C, again by its filtration treatment, and filtrate is adopted 40 DEG C of concentration to three/bis-, being placed on environment is again 2 DEG C of process 25min, .
Embodiment 12
On the basis of embodiment 2, other are all with embodiment 2, the smell of mutton modifying agent used in a kind of dried mutton manufacturing process, its preparation method be cassia bark carbon dust is placed in grinding machine for grinding powdered after, and by this powder with anistree, Radix Glycyrrhizae, fennel seeds, Chinese prickly ash, galingal, spiceleaf, rhizoma nardostachyos, pimiento, white button, tsaoko, fructus amomi mixes, add the saline solution of cassia bark carbon dust weight 3 times more wherein, the concentration of saline solution is 2%, and adopt temperature to be 50 DEG C of process 1h, adjusting temperature is again 90 DEG C of process 5min, and add the frozen water of 0 DEG C of 0.5 times of saline solution wherein, take mixing speed as 100r/min, stir process 10min, refrigeration can obtain the smell of mutton modifying agent used in dried mutton manufacturing process.
Embodiment 13
On the basis of embodiment 3, other are all with embodiment 3, the smell of mutton modifying agent used in a kind of dried mutton manufacturing process, its preparation method be cassia bark carbon dust is placed in grinding machine for grinding powdered after, and by this powder with anistree, Radix Glycyrrhizae, fennel seeds, Chinese prickly ash, galingal, spiceleaf, rhizoma nardostachyos, pimiento, white button, tsaoko, fructus amomi, marine alga mixes, marine alga consumption is 3 times of Radix Glycyrrhizae, add the saline solution of cassia bark carbon dust weight 5 times more wherein, the concentration of saline solution is 5%, and adopt temperature to be 70 DEG C of process 3h, adjusting temperature is again 100 DEG C of process 10min, and add the frozen water of 4 DEG C of 1 times of saline solution wherein, take mixing speed as 150r/min, stir process 20min, refrigeration can obtain the smell of mutton modifying agent used in dried mutton manufacturing process.
Embodiment 14
On the basis of embodiment 4, other are all with embodiment 4, the smell of mutton modifying agent used in a kind of dried mutton manufacturing process, its preparation method be cassia bark carbon dust is placed in grinding machine for grinding powdered after, and by this powder with anistree, Radix Glycyrrhizae, fennel seeds, Chinese prickly ash, galingal, spiceleaf, rhizoma nardostachyos, pimiento, white button, tsaoko, fructus amomi, marine alga mixes, marine alga consumption is 2 times of Radix Glycyrrhizae, add the saline solution of cassia bark carbon dust weight 4 times more wherein, the concentration of saline solution is 3%, and adopt temperature to be 60 DEG C of process 2h, adjusting temperature is again 95 DEG C of process 8min, and add the frozen water of 3 DEG C of 0.8 times of saline solution wherein, take mixing speed as 130r/min, stir process 15min, refrigeration can obtain the smell of mutton modifying agent used in dried mutton manufacturing process.
Embodiment 15
Smell of mutton modifying agent is making the using method in dried mutton process, and it making the use in dried mutton process is specifically: after mutton dicing, then be placed in smell of mutton modifying agent, and control temperature is 2 DEG C, constant temperature process 5 days, then mutton is taken out, and add clear water boiling.Be comprise the following steps when making dried mutton in detail:
(1) after being mixed according to proportioning with smell of mutton modifying agent by mutton, and to be placed on temperature be in the environment of 2 DEG C, constant temperature process 5 days; The water adding 4 times of weight more wherein carries out boiling, and boiling adopts temperature to be 25 DEG C of heat treatment 11min, then to adjust temperature with programming rate be that 7 DEG C/min carries out hyperthermic treatment, after the pending time reaches 0.4h, and constant temperature process 35min; And in boiling process, add the white granulated sugar of 6% of mutton weight, the salt of 1.7%, the monosodium glutamate of 1.1% wherein; The total time of boiling maintains 70min;
(2) by step 1) after the mutton that completes of boiling takes out, and be cut to the sheet of 9g, and the sheet be cut into is loaded in aluminide-coating bag, and adopt evacuator, be evacuated in aluminide-coating bag; Being placed on temperature is again in the environment of 119 DEG C, and controlled pressure is 1.4MPa, sterilization treatment 35s, can obtain dried mutton finished product.
Embodiment 16
Smell of mutton modifying agent is making the using method in dried mutton process, and it making the use in dried mutton process is specifically: after mutton dicing, then be placed in smell of mutton modifying agent, and control temperature is 4 DEG C, constant temperature process 7 days, then mutton is taken out, and add clear water boiling.Be comprise the following steps when making dried mutton in detail:
(1) after being mixed according to proportioning with smell of mutton modifying agent by mutton, and to be placed on temperature be in the environment of 4 DEG C, constant temperature process 7 days; The water adding 5 times of weight more wherein carries out boiling, and boiling adopts temperature to be 30 DEG C of heat treatment 10min, then to adjust temperature with programming rate be that 9 DEG C/min carries out hyperthermic treatment, after the pending time reaches 0.5h, and constant temperature process 45min; And in boiling process, add the white granulated sugar of 7% of mutton weight, the salt of 1.8%, the monosodium glutamate of 1.2% wherein; The total time of boiling maintains 85min;
(2) by step 1) after the mutton that completes of boiling takes out, and be cut to the sheet of 10g, and the sheet be cut into is loaded in aluminide-coating bag, and adopt evacuator, be evacuated in aluminide-coating bag; Being placed on temperature is again in the environment of 121 DEG C, and controlled pressure is 1.4MPa, sterilization treatment 40s, can obtain dried mutton finished product.
Embodiment 17
Smell of mutton modifying agent is making the using method in dried mutton process, and it making the use in dried mutton process is specifically: after mutton dicing, then be placed in smell of mutton modifying agent, and control temperature is 0 DEG C, constant temperature process 3 days, then mutton is taken out, and add clear water boiling.Be comprise the following steps when making dried mutton in detail:
(1) after being mixed according to proportioning with smell of mutton modifying agent by mutton, and to be placed on temperature be in the environment of 0 DEG C, constant temperature process 3 days; The water adding 3 times of weight more wherein carries out boiling, and boiling adopts temperature to be 20 DEG C of heat treatment 10min, then to adjust temperature with programming rate be that 3 DEG C/min carries out hyperthermic treatment, after the pending time reaches 0.3h, and constant temperature process 30min; And in boiling process, add the white granulated sugar of 5% of mutton weight, the salt of 1.5%, the monosodium glutamate of 1% wherein; The total time of boiling maintains 58min;
(2) by step 1) after the mutton that completes of boiling takes out, and be cut to the sheet of 8g, and the sheet be cut into is loaded in aluminide-coating bag, and adopt evacuator, be evacuated in aluminide-coating bag; Being placed on temperature is again in the environment of 118 DEG C, and controlled pressure is 1.4MPa, sterilization treatment 30s, can obtain dried mutton finished product.
Test example:
Make dried mutton by the mutton adopting this smell of mutton modifying agent to carry out processing to embodiment 15-embodiment 17, its smell of mutton is completely removed, and there is not covering, the local flavor of this dried mutton, and mouthfeel is all improved; Its fat content is lower, and protein content is higher, and the selenium element containing 0.01-0.09mg in 100g dried mutton food, has higher nutritive value.
It is important to point out at this; above embodiment and test example are only limitted to be further elaborated technical scheme of the present invention; it is not the further restriction to technical scheme of the present invention; the essential characteristics of the non-protruding that those skilled in the art make on this basis and the improvement of non-significant progress, all belong to protection category of the present invention.
Claims (9)
1. the smell of mutton modifying agent used in a dried mutton manufacturing process, it is characterized in that, comprise with the raw material of parts by weight be anistree 1-7 part, Radix Glycyrrhizae 2-3 part, fennel seeds 3-5 part, Chinese prickly ash 1-2 part, galingal 1-2 part, spiceleaf 5-7 part, rhizoma nardostachyos 3-4 part, pimiento 2-5 part, cassia bark 1-6 part, white button 2-4 part, tsaoko 3-5 part, fructus amomi 2-6 part.
2. the smell of mutton modifying agent used in dried mutton manufacturing process as claimed in claim 1, it is characterized in that, described raw material is anistree 2-5 part, Radix Glycyrrhizae 2.3-2.7 part, fennel seeds 3.1-4.7 part, Chinese prickly ash 1.1-1.5 part, galingal 1.3-1.9 part, spiceleaf 5.3-6.1 part, rhizoma nardostachyos 3.3-3.9 part, pimiento 2.7-4.3 part, cassia bark 2.5-5.3 part, white button 2.1-3.7 part, tsaoko 3.7-4.6 part, fructus amomi 3.5-5.7 part.
3. the smell of mutton modifying agent used in dried mutton manufacturing process as claimed in claim 1, it is characterized in that, described raw material is anise 3.5 parts, 2.5 parts, Radix Glycyrrhizae, fennel seeds 4 parts, 1.3 parts, Chinese prickly ash, galingal 1.5 parts, spiceleaf 6 parts, rhizoma nardostachyos 3.7 parts, pimiento 3 parts, 3 parts, cassia bark, white 3 parts, button, tsaoko 4 parts, fructus amomi 4 parts.
4. the smell of mutton modifying agent used in the dried mutton manufacturing process as described in claim 1 or 2 or 3, is characterized in that, described cassia bark is the cassia bark carbon dust under vacuum is 0.02-0.08MPa after carbonization treatment.
5. the preparation method of the smell of mutton modifying agent used in the dried mutton manufacturing process as described in any one of claim 1-3, is characterized in that, comprise the following steps:
(1) after cassia bark, fructus amomi, tsaoko, white button, Radix Glycyrrhizae, rhizoma nardostachyos being mixed according to proportioning, and to be placed on temperature be toast 10-20min in the environment of 40-60 DEG C, be placed on grinding machine for grinding powdered again, and powder is carried out process of sieving, the sieve processed that sieves is 100-120 order, get plus mateial, then adopted by plus mateial 50-70 object sieve again to sieve process, get undersize;
(2) anise, fennel seeds, Chinese prickly ash, galingal, spiceleaf, pimiento are joined successively according to proportioning in the boiler being contained with 8-10 doubly anistree weight water, and before addition, adjustment boiler in temperature with 20-30 DEG C for initial temperature, be 3-7 DEG C/min hyperthermic treatment again with programming rate, treat that temperature reaches 80-90 DEG C, then constant temperature process 20-30min, and to be placed on temperature be place 1-3h in the environment of-5 DEG C to 0 DEG C, filter, and filtrate is adopted 50-70 DEG C carry out concentration to three/mono-, stand-by;
(3) by step 1) obtain plus mateial and join step 2) obtain in concentrate, and in adition process, mixing speed is adopted to be 100-120r/min stir process, add the 0.03-0.1 frozen water of 0 DEG C doubly of raw material gross weight more wherein, be placed in normal temperature environment again and place, the smell of mutton modifying agent used in dried mutton manufacturing process can be obtained.
6. the preparation method of the smell of mutton modifying agent used in the dried mutton manufacturing process as described in claim 1-3, it is characterized in that, by anise, Radix Glycyrrhizae, fennel seeds, Chinese prickly ash, galingal, spiceleaf, rhizoma nardostachyos, pimiento, cassia bark, buckle in vain, after tsaoko, fructus amomi mix, and adopt temperature to be 40-60 DEG C of baking process 5-10min, pulverize.
7. the preparation method of the smell of mutton modifying agent used in the dried mutton manufacturing process as described in claim 1-3, it is characterized in that, by anise, Radix Glycyrrhizae, fennel seeds, Chinese prickly ash, galingal, spiceleaf, rhizoma nardostachyos, pimiento, cassia bark, white button, tsaoko, after fructus amomi mixes successively, be placed in boiler, add the water of 3-5 times amount, and adopt temperature be 30-70 DEG C fire decoct 10-20min, the fire of 100-120 DEG C is adopted to decoct 3-5min again, and be placed on cooling processing 1-2h in the environment of temperature 0-4 DEG C, again by its filtration treatment, and filtrate is adopted 20-50 DEG C concentration to three/bis-, being placed on environment is again 0-4 DEG C of process 20-30min, .
8. the preparation method of the smell of mutton modifying agent used in dried mutton manufacturing process as claimed in claim 4, it is characterized in that, after cassia bark carbon dust is placed in grinding machine for grinding powdered, and by this powder with anistree, Radix Glycyrrhizae, fennel seeds, Chinese prickly ash, galingal, spiceleaf, rhizoma nardostachyos, pimiento, white button, tsaoko, fructus amomi mixes, add cassia bark carbon dust weight 3-5 saline solution doubly more wherein, the concentration of saline solution is 2-5%, and adopt temperature to be 50-70 DEG C of process 1-3h, adjusting temperature is again 90-100 DEG C of process 5-10min, and add the frozen water of 0-4 DEG C of 0.5-1 times of saline solution wherein, take mixing speed as 100-150r/min, stir process 10-20min, refrigeration can obtain the smell of mutton modifying agent used in dried mutton manufacturing process.
9. the using method of the smell of mutton modifying agent used in dried mutton manufacturing process prepared by the preparation method of the smell of mutton modifying agent used in the smell of mutton modifying agent used in the smell of mutton modifying agent used in the dried mutton manufacturing process as described in any one of claim 1-3 or dried mutton manufacturing process according to claim 4 or the dried mutton manufacturing process as described in any one of claim 5-8, it is characterized in that, after mutton dicing, be placed in smell of mutton modifying agent again, and control temperature is 0-4 DEG C, constant temperature process 3-7 days, again mutton is taken out, and add clear water boiling.
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| CN105995893A (en) * | 2016-05-30 | 2016-10-12 | 沿河土家族自治县麻阳河食品有限公司 | Mutton smell modifier and preparation method thereof |
| CN105995577A (en) * | 2016-05-30 | 2016-10-12 | 沿河土家族自治县麻阳河食品有限公司 | Dried mutton and preparation method thereof |
| CN106036466A (en) * | 2016-05-30 | 2016-10-26 | 沿河土家族自治县麻阳河食品有限公司 | Mutton instant noodles and preparation method thereof |
| CN106107602A (en) * | 2016-06-15 | 2016-11-16 | 沿河土家族自治县麻阳河食品有限公司 | One prepares dried mutton compositions and preparation method thereof |
| CN107821914A (en) * | 2017-11-17 | 2018-03-23 | 广西博白县春福林家庭农场 | A kind of preparation method of mutton braised pork |
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Application publication date: 20150909 |