CN105341712A - Processing technology of marinated meat products from Qianbei ma goats - Google Patents
Processing technology of marinated meat products from Qianbei ma goats Download PDFInfo
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- CN105341712A CN105341712A CN201510656059.0A CN201510656059A CN105341712A CN 105341712 A CN105341712 A CN 105341712A CN 201510656059 A CN201510656059 A CN 201510656059A CN 105341712 A CN105341712 A CN 105341712A
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Abstract
The invention application belongs to a processing technology of marinated meat products from Qianbei ma goats in the technical field of cooked meat products. The processing technology comprises the steps of preparing mutton, preparing marinade, removing mutton smell, marinating the mutton, cooling the marinated mutton, shaping marinated meat products and packaging the shaped marinated meat products. The marinated meat products from the Qianbei ma goats, prepared through the steps, are fresh, tender and delicious in taste and tasty in color.
Description
Technical field
The invention belongs to cooked meat product technical field.
Background technology
One of large excellent Local Goat Breeds in Bei Mayangshi Guizhou Province, Guizhou Province three, the natural ecological condition of this kind to locality has good adaptability.Have that crude feed tolerance, premunition are strong, the delicacy of wide adaptability, delicious meat, hide quality better, the excellent feature of production performance.Numb sheep belongs to undercoat type skin and flesh goat to north, Guizhou Province, and physique is solid, and chest breadth is dark, and back of the body waist is straight, and neck is sturdy, and had bitter edible plant brown and filbert two kinds by hair, have black lineback and black neckstrap, childhood, sheep was shallow by hair color, and adult hair color deepens.Have passed Ministry of Agriculture's approval in December, 2009 and become the new genetic resources of country.Local cultivation base have passed nuisanceless certification, and the numb sheep in north, Guizhou Province is except possessing nuisanceless feature, and it is Fresh & Tender in Texture, does not almost have smell of mutton, and protein is high by 20.78%, and total amino acid content, up to 727.14mg/g, is rich in the mineral matters such as calcium, iron, zinc, phosphorus, magnesium.Except meat, nutrition are superior, also have the health care such as temperature male wind-supplying kidney, nourishing and strengthening vital concurrently.The deep processing of the numb sheep cooked meat product in north, Guizhou Province is conducive to the exploitation of local characteristic resource.
Halogen meat products is the bulk product in Traditional Chinese Meat Products, product consumption mode is based on instant, process and product quality are based upon on experiential basis substantially, equipment is simple, production technology is backward, shelf life of products is short, product quality is uneven, this series products is realized industrialized standardization by ready-to-eat food and produces, significant to development traditional meat.
Summary of the invention
The present invention aims to provide the production technology of the consistent numb sheep halogen meat products in north, Guizhou Province of a kind of standard.
For solving the problems of the technologies described above, provide following technical scheme:
The processing technology of the numb sheep halogen meat products in north, Guizhou Province, comprises the steps:
The first step: mutton prepares
Remove the clean mutton 4000 ~ 6000g of the Guizhou Province numb sheep in north of hair-videotape skin, blanching process, for subsequent use;
Second step: prepared by thick gravy
Really 5-10g, tsaoko 5-20g, cloves 5-15g, anise 15-30g, fennel seeds 15-30g, white cool 10-12g, nutmeg 5-10g, old ginger 60-100g, garlic 50-100g, Chinese prickly ash 10-20g, chilli 100g, chive 150g, ginger 150g make halogen material bag to get kaempferia galamga 5-10g, cassia bark 10-15g, Radix Glycyrrhizae 5-10g, sweet ancient name for Chinese cabbage 3-8g, anistree 20-40g, fructus amomi 5-15g fennel bar 10-30g, Asian puccoon 10-15g, spiceleaf 5-10g, perfume; Preparing 10kg Yang Gu Tonga enters in pot, puts into the halogen material bag made, and adds piece candy 100-200g, yellow rice wine 1000g, quality sauce 500g, brown sugar 50g, refined salt 200-300g, monosodium glutamate 100-150g, carry out mixing and boil, after abundant stirring and dissolving, obtain thick gravy;
3rd step: take off and have a strong smell and stew in soy sauce
Mutton for subsequent use is put into thick gravy and carries out boiling 2 ~ 4 hours, boil to the numb mutton in north, Guizhou Province ripe, complete that mutton is de-has a strong smell and stew in soy sauce;
4th step: cooling
Mutton good for 3rd step stew in soy sauce is placed in greenhouse, continues to soak 3 ~ 6 hours in thick gravy, pull out to be placed in 10 ~ 12 DEG C of environment and cool;
5th step: be shaped packaging
The mutton that after cooling, stew in soy sauce is good is carried out cutting forming process, and under the mutton after shaping is placed in the hot conditions being not less than 121 DEG C, carry out high-temperature sterilization, sterilization time is no less than 15 minutes; Be cooled to normal temperature and carry out vacuum packaging after sterilizing completes;
6th step: quality inspection, obtains finished product
Quality inspection is carried out to packaged mutton, after qualified, namely obtains the numb sheep halogen meat products in north, Guizhou Province that dispatches from the factory.
The numb sheep halogen meat products manufacture craft in north, Guizhou Province of such scheme, be take off in conjunction with mutton to have a strong smell with on the basis of boiling twice traditional handicraft, with the northern numb sheep in the Guizhou Province of characteristic as raw meat, it is fresh and tender good to eat that the numb sheep halogen meat products in north, Guizhou Province produced has halogen meat flavour road, color and luster is delicious, dense outstanding outside, also feel unique delicate fragrance with a kind of, local flavor is long, good taste experience, be beneficial to suitability for industrialized production simultaneously, easy to carry, sanitary edible.
Further, the Guizhou Province clean mutton of the numb sheep in north comes from the numb sheep in north, Guizhou Province that breeding cycle is more than or equal to 11 months, and the numb mutton quality in north, Guizhou Province of 11 months is delicious delicate, strength road.
Detailed description of the invention
Below by detailed description of the invention, the present invention is further detailed explanation:
embodiment 1
A processing technology for the numb sheep halogen meat products in north, Guizhou Province, comprises following concrete steps:
Selected breeding cycle is more than or equal to 11 months, removes the clean mutton 4kg of the Guizhou Province numb sheep in north of hair-videotape skin, for subsequent use.
Really 5g, tsaoko 5g, cloves 5g, anise 15g, fennel seeds 15g, white cool 10g, nutmeg 5g, old ginger 60g, garlic 50g, Chinese prickly ash 10g, chilli 100g, chive 150g, ginger 150g make halogen material bag to get kaempferia galamga 5g, cassia bark 10g, Radix Glycyrrhizae 5g, sweet ancient name for Chinese cabbage 3g, anistree 20g, fructus amomi 5g fennel bar 10g, Asian puccoon 10g, spiceleaf 5g, perfume; Getting 10kg Yang Gu Tonga enters in pot, puts into the halogen material bag made, and adds piece candy 100g, yellow rice wine 1000g, quality sauce 500g, brown sugar 50g, refined salt 200g, monosodium glutamate 100g, carry out mixing and boil, after abundant stirring and dissolving, obtain thick gravy; Mutton for subsequent use is put into thick gravy and carries out boiling 2 hours, boil to the numb mutton in north, Guizhou Province ripe, complete that mutton is de-has a strong smell and stew in soy sauce; The mutton that stew in soy sauce is good is placed in greenhouse, continues to soak 3 ~ 6 hours in thick gravy, pulls out to be placed in 10 ~ 12 DEG C of environment to cool; After cooling, carry out Fractal process, gross weight band meat is cut into gross weight band meat Cutting Length 8cm, and width is 5cm, and thickness is the sliced mutton of 1cm; Under mutton after shaping is placed in the hot conditions being not less than 121 DEG C, carry out high-temperature sterilization, sterilization time is no less than 15 minutes; Be cooled to normal temperature and carry out vacuum packaging after sterilizing completes.
embodiment 2
Selected breeding cycle is more than or equal to 11 months, removes the clean mutton 4kg of the Guizhou Province numb sheep in north of hair-videotape skin, for subsequent use.
Really 10g, tsaoko 20g, cloves 15g, anise 30g, fennel seeds 30g, white cool 12g, nutmeg 10g, old ginger 100g, garlic 100g, Chinese prickly ash 20g, chilli 100g, chive 150g, ginger 150g make halogen material bag to get kaempferia galamga 10g, cassia bark 15g, Radix Glycyrrhizae 10g, sweet ancient name for Chinese cabbage 8g, anistree 40g, fructus amomi 15g, fennel bar 30g, Asian puccoon 15g, spiceleaf 10g, perfume; Getting 10kg Yang Gu Tonga enters in pot, puts into the halogen material bag made, and adds piece candy 100g, yellow rice wine 1000g, quality sauce 500g, brown sugar 50g, refined salt 200g, monosodium glutamate 100g, carry out mixing and boil, after abundant stirring and dissolving, obtain thick gravy; Mutton for subsequent use is put into thick gravy and carries out boiling 2 hours, boil to the numb mutton in north, Guizhou Province ripe, complete that mutton is de-has a strong smell and stew in soy sauce; The mutton that stew in soy sauce is good is placed in greenhouse, continues to soak 3 ~ 6 hours in thick gravy, pulls out to be placed in 10 ~ 12 DEG C of environment to cool; After cooling, carry out Fractal process, gross weight band meat is cut into gross weight band meat Cutting Length 8cm, and width is 5cm, and thickness is the sliced mutton of 1cm; Under mutton after shaping is placed in the hot conditions being not less than 121 DEG C, carry out high-temperature sterilization, sterilization time is no less than 15 minutes; Be cooled to normal temperature and carry out vacuum packaging after sterilizing completes.
Above-described is only embodiments of the invention, and in scheme, the general knowledge such as known concrete structure and characteristic does not do too much description at this.Should be understood that; for a person skilled in the art, under the prerequisite not departing from structure of the present invention, some distortion and improvement can also be made; these also should be considered as protection scope of the present invention, and these all can not affect effect of the invention process and practical applicability.The protection domain that this application claims should be as the criterion with the content of its claim, and the detailed description of the invention in description etc. record the content that may be used for explaining claim.
Claims (2)
1. a processing technology for the numb sheep halogen meat products in north, Guizhou Province, is characterized in that, comprise the steps:
The first step: mutton prepares
Remove the clean mutton 4000 ~ 6000g of the Guizhou Province numb sheep in north of hair-videotape skin, blanching process, for subsequent use;
Second step: prepared by thick gravy
Really 5-10g, tsaoko 5-20g, cloves 5-15g, anise 15-30g, fennel seeds 15-30g, white cool 10-12g, nutmeg 5-10g, old ginger 60-100g, garlic 50-100g, Chinese prickly ash 10-20g, chilli 100g, chive 150g, ginger 150g make halogen material bag to get kaempferia galamga 5-10g, cassia bark 10-15g, Radix Glycyrrhizae 5-10g, sweet ancient name for Chinese cabbage 3-8g, anistree 20-40g, fructus amomi 5-15g fennel bar 10-30g, Asian puccoon 10-15g, spiceleaf 5-10g, perfume; Preparing 10kg Yang Gu Tonga enters in pot, puts into the halogen material bag made, and adds piece candy 100-200g, yellow rice wine 1000g, quality sauce 500g, brown sugar 50g, refined salt 200-300g, monosodium glutamate 100-150g, carry out mixing and boil, after abundant stirring and dissolving, obtain thick gravy;
3rd step: take off and have a strong smell and stew in soy sauce
Mutton for subsequent use is put into thick gravy and carries out boiling 2 ~ 4 hours, boil to the numb mutton in north, Guizhou Province ripe, complete that mutton is de-has a strong smell and stew in soy sauce;
4th step: cooling
Mutton good for 3rd step stew in soy sauce is placed in greenhouse, continues to soak 3 ~ 6 hours in thick gravy, pull out to be placed in 10 ~ 12 DEG C of environment and cool;
5th step: be shaped packaging
The mutton that after cooling, stew in soy sauce is good is carried out cutting forming process, and under the mutton after shaping is placed in the hot conditions being not less than 121 DEG C, carry out high-temperature sterilization, sterilization time is no less than 15 minutes; Be cooled to normal temperature and carry out vacuum packaging after sterilizing completes;
6th step: quality inspection, obtains finished product
Quality inspection is carried out to packaged mutton, after qualified, namely obtains the numb sheep halogen meat products in north, Guizhou Province that dispatches from the factory.
2. the processing technology of the numb sheep halogen meat products in north, Guizhou Province according to claim 1, is characterized in that: the described Guizhou Province clean mutton of the numb sheep in north comes from the numb sheep in north, Guizhou Province that breeding cycle is more than or equal to 11 months.
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| CN201510656059.0A CN105341712A (en) | 2015-10-13 | 2015-10-13 | Processing technology of marinated meat products from Qianbei ma goats |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851893A (en) * | 2016-04-19 | 2016-08-17 | 凤阳县中都食品有限公司 | Method for marinating sauced mutton |
| CN105995571A (en) * | 2016-05-18 | 2016-10-12 | 湖南志荣农业科技发展股份有限公司 | Production and processing technology for pot-roast meat products with characters or patterns |
| CN106307408A (en) * | 2016-08-18 | 2017-01-11 | 姜敏 | Mutton flavoring marinade and preparing method thereof |
| CN106719316A (en) * | 2016-11-15 | 2017-05-31 | 秀山县培君餐饮文化有限公司 | A kind of preparation method of poker braised in soy sauce |
| CN110663886A (en) * | 2019-11-21 | 2020-01-10 | 遵义职业技术学院 | Processing technology of hand-torn mutton chops of Qianbei ma sheep |
Citations (3)
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| CN1329841A (en) * | 2000-06-21 | 2002-01-09 | 卓樯 | Deodoured cooked mutton |
| CN103519202A (en) * | 2013-10-21 | 2014-01-22 | 河北经贸大学 | Process for machining spiced mutton |
| CN103859337A (en) * | 2014-02-26 | 2014-06-18 | 陈筠 | Spice bag for eliminating smell of mutton |
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2015
- 2015-10-13 CN CN201510656059.0A patent/CN105341712A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1329841A (en) * | 2000-06-21 | 2002-01-09 | 卓樯 | Deodoured cooked mutton |
| CN103519202A (en) * | 2013-10-21 | 2014-01-22 | 河北经贸大学 | Process for machining spiced mutton |
| CN103859337A (en) * | 2014-02-26 | 2014-06-18 | 陈筠 | Spice bag for eliminating smell of mutton |
Non-Patent Citations (2)
| Title |
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| 邹强，等: "羊肉加工中的连续卤煮工艺研究", 《食品科技》 * |
| 陈志田: "《卤味腌泡烧烤大全》", 30 April 2014, 北京联合出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851893A (en) * | 2016-04-19 | 2016-08-17 | 凤阳县中都食品有限公司 | Method for marinating sauced mutton |
| CN105995571A (en) * | 2016-05-18 | 2016-10-12 | 湖南志荣农业科技发展股份有限公司 | Production and processing technology for pot-roast meat products with characters or patterns |
| CN106307408A (en) * | 2016-08-18 | 2017-01-11 | 姜敏 | Mutton flavoring marinade and preparing method thereof |
| CN106719316A (en) * | 2016-11-15 | 2017-05-31 | 秀山县培君餐饮文化有限公司 | A kind of preparation method of poker braised in soy sauce |
| CN110663886A (en) * | 2019-11-21 | 2020-01-10 | 遵义职业技术学院 | Processing technology of hand-torn mutton chops of Qianbei ma sheep |
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Application publication date: 20160224 |
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