CN105995876A - Application of mutton smell modifier in making process of dried mutton - Google Patents
Application of mutton smell modifier in making process of dried mutton Download PDFInfo
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- CN105995876A CN105995876A CN201610370902.3A CN201610370902A CN105995876A CN 105995876 A CN105995876 A CN 105995876A CN 201610370902 A CN201610370902 A CN 201610370902A CN 105995876 A CN105995876 A CN 105995876A
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- mutton
- smell
- carnis caprae
- caprae seu
- seu ovis
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Abstract
The invention relates to the technical field of an application of a mutton smell modifier in the making process of dried mutton, in particular to an application of the mutton smell modifier in the making process of the dried mutton. The application is performed through the following steps of mixing the mutton smell modifier with mutton in the mass ratio of the mutton smell modifier to the mutton being an equal ratio, performing uniform stirring, performing cold storage treatment, and then adding Baijiu for soaking treatment; the mutton smell in the mutton reacts with the mutton smell modifier, so that effective components of the mutton smell are transformed and decomposed, the taste and the flavor of the mutton are improved, the relative content of selenium elements in the mutton is substantially increased, and the quality of the mutton is improved; besides, in the cold storage treatment process of the mutton, an oxidation reaction process can be effectively avoided, and the generation of mutton smell substances is reduced; besides, the Baijiu is combined and added for soaking treatment, so that the mutton smell is removed and transformed, the quality and the nutrient value of the mutton are improved, and the taste and the flavor of the dried mutton are improved.
Description
Technical field
The present invention relates to the applied technical field of smell of mutton modifying agent in dried mutton manufacturing process, especially
It it is the application in dried mutton manufacturing process of a kind of Carnis caprae seu ovis smell of mutton modifying agent.
Background technology
Carnis caprae seu ovis is Chinese second largest meat-eating race, has qi-restoratives labor, and cold relieving is cold, temperature compensation QI and blood,
Kidney tonifying gas, mends shape and declines, and the strong power of appetizing, tonification puerpera, lactogenesis is controlled band, helped Yuanyang, benefiting essence-blood
Effect.Further, its protein content is high, and fat content is low, delicious flavour, deeply by people
Like.Along with the continuous prosperity of aquaculture, the sheep output capacity for sheep breeding process progressively increases
Greatly, for these people, the demand of the deep processed product of Carnis caprae seu ovis is also got more and more, be concentrated mainly on
Instant food, the making field of leisure food, wherein in the majority with this leisure food of dried mutton.
Further, along with improving constantly of people's living standard, for the prescription of the product in life
More and more higher, mainly concentrate on green, health care aspect；Especially in product
The requirement of nutrition, taste, local flavor etc. is higher.
Although prior art exists the report of the substantial amounts of technical literature about dried mutton product,
But, the technical scheme for the smell of mutton improved treatment in Carnis caprae seu ovis is relatively fewer, and this researcher exists
Although early stage is also made that about the research of smell of mutton improvement in Carnis caprae seu ovis, but it is to smell of mutton in Carnis caprae seu ovis
Improvement so that taste and the flavor variations effect of dried mutton are the most undesirable so that Carnis caprae seu ovis
Dryed product favor degree commercially is affected, and causes dried mutton product quality poor, mirror
In this, on the basis of existing technology, being continually striving in conjunction with early stage, by reality for this researcher
Trample improved treatment, taste and the local flavor of dried mutton product are further improved, and then visit
Rope goes out Carnis caprae seu ovis smell of mutton modifying agent and this smell of mutton modifying agent and applies in dried mutton manufacturing process newly
Thinking so that the quality of dried mutton and health-care effect have obtained significant raising.
Summary of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of Carnis caprae seu ovis
The application in dried mutton manufacturing process of the smell of mutton modifying agent.
It is achieved particular by techniques below scheme:
The application in dried mutton manufacturing process of a kind of Carnis caprae seu ovis smell of mutton modifying agent, changes Carnis caprae seu ovis smell of mutton
Good dose is, after same-size ratio mixes, to stir, be placed in temperature with Carnis caprae seu ovis according to mass ratio
After the environment of-5～5 DEG C process 20-30min, then will be added thereto to account for Carnis caprae seu ovis weight
The Chinese liquor of 0.3-0.7 times, after stirring, pours in the water that temperature is 80-90 DEG C, soaks 1-3h,
After taking-up drains, after cutting into slices, by it under vacuum is 0.02-0.08MPa, use temperature
10-30s, packaging is processed for 90-110 DEG C.
Described Carnis caprae seu ovis smell of mutton modifying agent, its material composition be in parts by weight Fructus Amomi Rotundus 3-8 part,
Radix Notoginseng 1-3 part, Sargassum 1-3 part, Radix Glycyrrhizae 0.3-0.5 part, Moschus 1-2 part, Lignum seu Ramulus Cunninghamiae Lanceolatae 1-3 part, Fructus Tsaoko
1-4 part, anistree 1-3 part.
Described Carnis caprae seu ovis smell of mutton modifying agent, its material composition be in parts by weight Fructus Amomi Rotundus 5 parts, three
72 parts, Sargassum 2 parts, 0.4 part of Radix Glycyrrhizae, 1.5 parts of Moschus, Lignum seu Ramulus Cunninghamiae Lanceolatae 2 parts, Fructus Tsaoko 3 parts, anistree 2
Part.
Described Lignum seu Ramulus Cunninghamiae Lanceolatae is under vacuum is 0.02-0.08MPa, the carbon dust processed.
Described Carnis caprae seu ovis smell of mutton modifying agent, its preparation method is:
After Fructus Amomi Rotundus, Radix Notoginseng, Sargassum, Radix Glycyrrhizae, Moschus, Fructus Tsaoko, anise, Lignum seu Ramulus Cunninghamiae Lanceolatae mixing,
Obtain mixed material；In mixed material, add the water of treble amount, use temperature to be 40-50 DEG C
Process after 1-3h, then after using 100-130 DEG C to process 20-30min, then be sent in grinder
Grind pulping, and after adding the water of slurry weight 10-20%, be concentrated into 1/3rd.
Add the water of slurry weight 10-20%, it is possible to effectively make effective ingredient occur along with temperature
Drastically change changes, then is concentrated so that the improvement of the Carnis caprae seu ovis smell of mutton modifying agent of acquisition
Effect is preferable, improves quality and the health-care effect of dried mutton.
The researcher of preparation method reference the invention of the dried mutton of the invention is front
Phase identified patent applications number is the preparation method of the dried mutton of 201510240299.2.
Compared with prior art, the technique effect of the present invention is embodied in:
By being same-size ratio mix after with Carnis caprae seu ovis according to mass ratio by Carnis caprae seu ovis smell of mutton modifying agent,
Stir, and chilling treatment, add soaking in Chinese liquor and process so that the smell of mutton in Carnis caprae seu ovis with
Smell of mutton modifying agent is had an effect so that the effective ingredient of smell of mutton occurs to convert and decompose, and improves
The taste of Carnis caprae seu ovis and local flavor, and the relative amount of the selenium element in Carnis caprae seu ovis is significantly increased
Height, improves the quality of Carnis caprae seu ovis；And make Carnis caprae seu ovis during chilling treatment, it is possible to effectively
Prevent oxidation reaction process, reduce the generation of Boar taint substances；And add leaching in conjunction with Chinese liquor
Bubble processes so that smell of mutton obtains removing and converts, and improves quality and the nutritive value of Carnis caprae seu ovis；
Improve taste and the local flavor of dried mutton.
The present invention in particular by Fructus Amomi Rotundus, Radix Notoginseng, Sargassum, Radix Glycyrrhizae, Moschus, Fructus Tsaoko, anise,
Lignum seu Ramulus Cunninghamiae Lanceolatae, as the raw material of smell of mutton modifying agent, not only makes the smell of mutton in Carnis caprae seu ovis obtain significantly
Improvement processes, so that the Carnis caprae seu ovis after Gai Shaning has health-care effect, it is possible to facilitating digestion,
Appetite strengthening, enables in particular to extend its shelf-life.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme is further limited
Fixed, but claimed scope is not only limited to description.
The preparation process of the dried mutton in following example, the researcher with reference to the invention exists
Early stage identified patent applications number is the preparation method of the dried mutton of 201510240299.2.
Embodiment 1
The application in dried mutton manufacturing process of a kind of Carnis caprae seu ovis smell of mutton modifying agent, changes Carnis caprae seu ovis smell of mutton
Good dose is, after same-size ratio mixes, to stir, be placed in temperature with Carnis caprae seu ovis according to mass ratio
After the environment of-5 DEG C processes 20min, then account for the white of Carnis caprae seu ovis weight 0.3 times by being added thereto to
Wine, after stirring, pours in the water that temperature is 80 DEG C, soaks 1h, takes out after draining, cuts
After Cheng Pian, by it under vacuum is 0.02MPa, use temperature to be 90 DEG C and process 10s, packaging.
Described Carnis caprae seu ovis smell of mutton modifying agent, its material composition is Fructus Amomi Rotundus 3kg, Radix Notoginseng by weight
1kg, Sargassum 1kg, Radix Glycyrrhizae 0.3kg, Moschus 1kg, Lignum seu Ramulus Cunninghamiae Lanceolatae 1kg, Fructus Tsaoko 1kg, anistree 1kg.
Described Lignum seu Ramulus Cunninghamiae Lanceolatae is under vacuum is 0.02MPa, the carbon dust processed.
Described Carnis caprae seu ovis smell of mutton modifying agent, its preparation method is:
After Fructus Amomi Rotundus, Radix Notoginseng, Sargassum, Radix Glycyrrhizae, Moschus, Fructus Tsaoko, anise, Lignum seu Ramulus Cunninghamiae Lanceolatae mixing,
Obtain mixed material；Adding the water of treble amount in mixed material, using temperature is at 40 DEG C
After reason 1h, then use 100 DEG C to process after 20min, then be sent to grinding machine for grinding pulping,
And after adding the water of slurry weight 10%, it is concentrated into 1/3rd.
Embodiment 2
The application in dried mutton manufacturing process of a kind of Carnis caprae seu ovis smell of mutton modifying agent, changes Carnis caprae seu ovis smell of mutton
Good dose is, after same-size ratio mixes, to stir, be placed in temperature with Carnis caprae seu ovis according to mass ratio
It is in the environment of 5 DEG C after process 30min, then accounts for the white of Carnis caprae seu ovis weight 0.7 times by being added thereto to
Wine, after stirring, pours in the water that temperature is 90 DEG C, soaks 3h, takes out after draining, cuts
After Cheng Pian, by it under vacuum is 0.08MPa, use temperature to be 110 DEG C and process 30s, bag
Dress.
Described Carnis caprae seu ovis smell of mutton modifying agent, its material composition is Fructus Amomi Rotundus 8kg, Radix Notoginseng by weight
3kg, Sargassum 3kg, Radix Glycyrrhizae 0.5kg, Moschus 2kg, Lignum seu Ramulus Cunninghamiae Lanceolatae 3kg, Fructus Tsaoko 4kg, anistree 3kg.
Described Lignum seu Ramulus Cunninghamiae Lanceolatae is under vacuum is 0.08MPa, the carbon dust processed.
Described Carnis caprae seu ovis smell of mutton modifying agent, its preparation method is:
After Fructus Amomi Rotundus, Radix Notoginseng, Sargassum, Radix Glycyrrhizae, Moschus, Fructus Tsaoko, anise, Lignum seu Ramulus Cunninghamiae Lanceolatae mixing,
Obtain mixed material；Adding the water of treble amount in mixed material, using temperature is at 50 DEG C
After reason 3h, then use 130 DEG C to process after 30min, then be sent to grinding machine for grinding pulping,
And after adding the water of slurry weight 20%, it is concentrated into 1/3rd.
Embodiment 3
The application in dried mutton manufacturing process of a kind of Carnis caprae seu ovis smell of mutton modifying agent, changes Carnis caprae seu ovis smell of mutton
Good dose is, after same-size ratio mixes, to stir, be placed in temperature with Carnis caprae seu ovis according to mass ratio
After the environment of-3 DEG C processes 25min, then account for the white of Carnis caprae seu ovis weight 0.5 times by being added thereto to
Wine, after stirring, pours in the water that temperature is 85 DEG C, soaks 2h, takes out after draining, cuts
After Cheng Pian, by it under vacuum is 0.06MPa, use temperature to be 100 DEG C and process 20s, bag
Dress.
Described Carnis caprae seu ovis smell of mutton modifying agent, its material composition is Fructus Amomi Rotundus 5kg, Radix Notoginseng by weight
2kg, Sargassum 2kg, Radix Glycyrrhizae 0.4kg, Moschus 1.5kg, Lignum seu Ramulus Cunninghamiae Lanceolatae 2kg, Fructus Tsaoko 3kg, anistree 2kg.
Described Lignum seu Ramulus Cunninghamiae Lanceolatae is under vacuum is 0.07MPa, the carbon dust processed.
Described Carnis caprae seu ovis smell of mutton modifying agent, its preparation method is:
After Fructus Amomi Rotundus, Radix Notoginseng, Sargassum, Radix Glycyrrhizae, Moschus, Fructus Tsaoko, anise, Lignum seu Ramulus Cunninghamiae Lanceolatae mixing,
Obtain mixed material；Adding the water of treble amount in mixed material, using temperature is at 45 DEG C
After reason 2h, then use 120 DEG C to process after 25min, then be sent to grinding machine for grinding pulping,
And after adding the water of slurry weight 15%, it is concentrated into 1/3rd.
Embodiment 4
The application in dried mutton manufacturing process of a kind of Carnis caprae seu ovis smell of mutton modifying agent, changes Carnis caprae seu ovis smell of mutton
Good dose is, after same-size ratio mixes, to stir, be placed in temperature with Carnis caprae seu ovis according to mass ratio
It is in the environment of 3 DEG C after process 27min, then accounts for the white of Carnis caprae seu ovis weight 0.6 times by being added thereto to
Wine, after stirring, pours in the water that temperature is 83 DEG C, soaks 2h, takes out after draining, cuts
After Cheng Pian, by it under vacuum is 0.03MPa, use temperature to be 95 DEG C and process 25s, packaging.
Described Carnis caprae seu ovis smell of mutton modifying agent, its material composition is Fructus Amomi Rotundus 5kg, Radix Notoginseng by weight
1kg, Sargassum 3kg, Radix Glycyrrhizae 0.3kg, Moschus 2kg, Lignum seu Ramulus Cunninghamiae Lanceolatae 2kg, Fructus Tsaoko 3kg, anistree 1kg.
Described Lignum seu Ramulus Cunninghamiae Lanceolatae is under vacuum is 0.04MPa, the carbon dust processed.
Described Carnis caprae seu ovis smell of mutton modifying agent, its preparation method is:
After Fructus Amomi Rotundus, Radix Notoginseng, Sargassum, Radix Glycyrrhizae, Moschus, Fructus Tsaoko, anise, Lignum seu Ramulus Cunninghamiae Lanceolatae mixing,
Obtain mixed material；Adding the water of treble amount in mixed material, using temperature is at 50 DEG C
After reason 1h, then use 110 DEG C to process after 25min, then be sent to grinding machine for grinding pulping,
And after adding the water of slurry weight 10%, it is concentrated into 1/3rd.
Claims (5)
1. a Carnis caprae seu ovis smell of mutton modifying agent application in dried mutton manufacturing process, its feature exists
In, it is same-size ratio mix after with Carnis caprae seu ovis according to mass ratio by Carnis caprae seu ovis smell of mutton modifying agent, stirring
Uniformly, after being placed in the environment that temperature is-5～5 DEG C processing 20-30min, then will add wherein
Enter to account for the Chinese liquor of Carnis caprae seu ovis weight 0.3-0.7 times, after stirring, pour the water that temperature is 80-90 DEG C into
In, soak 1-3h, take out after draining, after cutting into slices, be 0.02-0.08MPa by it in vacuum
Under, use temperature to be 90-110 DEG C and process 10-30s, packaging.
2. Carnis caprae seu ovis smell of mutton modifying agent as claimed in claim 1 answering in dried mutton manufacturing process
With, it is characterised in that described Carnis caprae seu ovis smell of mutton modifying agent, its material composition is in parts by weight
Fructus Amomi Rotundus 3-8 part, Radix Notoginseng 1-3 part, Sargassum 1-3 part, Radix Glycyrrhizae 0.3-0.5 part, Moschus 1-2 part, Lignum seu Ramulus Cunninghamiae Lanceolatae
1-3 part, Fructus Tsaoko 1-4 part, anistree 1-3 part.
3. Carnis caprae seu ovis smell of mutton modifying agent as claimed in claim 1 answering in dried mutton manufacturing process
With, it is characterised in that described Carnis caprae seu ovis smell of mutton modifying agent, its material composition is in parts by weight
Fructus Amomi Rotundus 5 parts, Radix Notoginseng 2 parts, Sargassum 2 parts, 0.4 part of Radix Glycyrrhizae, 1.5 parts of Moschus, Lignum seu Ramulus Cunninghamiae Lanceolatae 2 parts, grass
Really 3 parts, anistree 2 parts.
4. Carnis caprae seu ovis smell of mutton modifying agent as claimed in claim 2 or claim 3 is in dried mutton manufacturing process
Application, it is characterised in that described Lignum seu Ramulus Cunninghamiae Lanceolatae is under vacuum is 0.02-0.08MPa, place
The carbon dust of reason.
5. Carnis caprae seu ovis smell of mutton modifying agent as claimed in claim 1 answering in dried mutton manufacturing process
With, it is characterised in that described Carnis caprae seu ovis smell of mutton modifying agent, its preparation method is:
After Fructus Amomi Rotundus, Radix Notoginseng, Sargassum, Radix Glycyrrhizae, Moschus, Fructus Tsaoko, anise, Lignum seu Ramulus Cunninghamiae Lanceolatae mixing,
Obtain mixed material；In mixed material, add the water of treble amount, use temperature to be 40-50 DEG C
Process after 1-3h, then after using 100-130 DEG C to process 20-30min, then be sent in grinder
Grind pulping, and after adding the water of slurry weight 10-20%, be concentrated into 1/3rd.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610370902.3A CN105995876A (en) | 2016-05-30 | 2016-05-30 | Application of mutton smell modifier in making process of dried mutton |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610370902.3A CN105995876A (en) | 2016-05-30 | 2016-05-30 | Application of mutton smell modifier in making process of dried mutton |
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| CN105995876A true CN105995876A (en) | 2016-10-12 |
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| CN201610370902.3A Pending CN105995876A (en) | 2016-05-30 | 2016-05-30 | Application of mutton smell modifier in making process of dried mutton |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578854A (en) * | 2016-12-29 | 2017-04-26 | 安徽省田丰牧业科技有限公司 | Muttony smell removing method for mutton |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104886618A (en) * | 2015-05-13 | 2015-09-09 | 沿河土家族自治县麻阳河食品有限公司 | Mutton jerky and preparation method thereof |
| CN104886624A (en) * | 2015-05-12 | 2015-09-09 | 沿河土家族自治县麻阳河食品有限公司 | A mutton smell modifying agent used during the manufacturing process of a dried mutton and a preparation method thereof |
-
2016
- 2016-05-30 CN CN201610370902.3A patent/CN105995876A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886624A (en) * | 2015-05-12 | 2015-09-09 | 沿河土家族自治县麻阳河食品有限公司 | A mutton smell modifying agent used during the manufacturing process of a dried mutton and a preparation method thereof |
| CN104886618A (en) * | 2015-05-13 | 2015-09-09 | 沿河土家族自治县麻阳河食品有限公司 | Mutton jerky and preparation method thereof |
Non-Patent Citations (1)
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578854A (en) * | 2016-12-29 | 2017-04-26 | 安徽省田丰牧业科技有限公司 | Muttony smell removing method for mutton |
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Application publication date: 20161012 |