CN106071937A - A kind of dried mutton processing method - Google Patents
A kind of dried mutton processing method Download PDFInfo
- Publication number
- CN106071937A CN106071937A CN201610414965.4A CN201610414965A CN106071937A CN 106071937 A CN106071937 A CN 106071937A CN 201610414965 A CN201610414965 A CN 201610414965A CN 106071937 A CN106071937 A CN 106071937A
- Authority
- CN
- China
- Prior art keywords
- mutton
- smell
- processing method
- caprae seu
- seu ovis
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to food processing technology field, especially a kind of dried mutton processing method, prepared by smell of mutton scavenger, the removing of Carnis caprae seu ovis smell of mutton, section soaking step prepares dried mutton, make the technique to the removing of Carnis caprae seu ovis smell of mutton simple, and use special smell of mutton scavenger, make its smell of mutton removal effect notable, can reach disposably to remove completely the effect of smell of mutton, reduce de-smell of mutton cost in dried mutton preparation process, in conjunction with immersion treatment in section soaking step, make the mouthfeel of dried mutton more added with chewing strength, and containing special fragrance and special local flavor, the delicate fragrance making dried mutton is unique, taste is long.
Description
Technical field
The present invention relates to food processing technology field, especially a kind of dried mutton processing method.
Background technology
Carnis caprae seu ovis rich in nutritive value, to pulmonary tuberculosis, tracheitis, asthma, anemia, QI and blood deficiency in puerperal, abdominal part cold type of pain, body void
Fear of cold, malnutrition etc. all have the biggest benifit, are most appropriate to eat winter, are one tonics in winter.Carnis caprae seu ovis is often cooked mutton soup
Edible, and it is used as the edible less of dried mutton.Make dried mutton currently, with respect to Carnis caprae seu ovis, there is problems in that 1, the smell of mutton of Carnis caprae seu ovis
Some consumers is hung back；2, the processing technology of dried mutton is the most single, and the taste of the dried mutton of making does not highlights.
For the smell of mutton problem of Carnis caprae seu ovis, prior art there is substantial amounts of document it is studied and discloses, as
Number of patent application is that carrying out in containing liquid of precooking such as Radix Raphani, Semen phaseoli radiati, Herba Alii fistulosis disclosed in CN102669642A is precooked de-having a strong smell；Specially
Profit Application No. CN10199715A in disclose by Carnis caprae seu ovis containing Fructus Foeniculi, Fructus Tsaoko, the spice of the Radix Angelicae Dahuricae and containing cyclodextrin,
The soup stock of ethyl maltol etc. carries out ripening is de-has a strong smell；Number of patent application is to disclose in CN101647586A containing Carnis caprae seu ovis
Cooking wine, vinegar, Fructus Piperis powder pickling liquid in pickle raw meat.And the preparation method of dried mutton of the prior art is by leaching
The methods such as bubble, dry in the sun, baking so that the method for removing smell of mutton is complex, and be that the physical method that fragrance covers removes, lead
Causing dried mutton product relatively costly of preparation, mouthfeel is poor.
Summary of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of dried mutton processing method.
It is achieved particular by techniques below scheme:
A kind of dried mutton processing method, comprises the following steps:
(1) prepared by smell of mutton scavenger: by WUDUOYUN, Bright Yellow, Herba Artemisiae Annuae, Folium Artemisiae Argyi according to etc. mass ratio mixing, add total matter
Measure the water of three times, and use temperature be 80-90 DEG C boil process 20-30min after, filter, obtain filtrate；
(2) Carnis caprae seu ovis is except having a strong smell process: being put into by Carnis caprae seu ovis 500g in filtrate prepared by step (1), amount of filtrate is Carnis caprae seu ovis quality
2-3 times, and after using Temperature Treatment 1-3h of 35-45 DEG C, put into the Herba Alii fistulosi of 15-20g, the Pericarpium Zanthoxyli of 5-7g, the Pericarpium Citri Reticulatae of 11-15g, and
Adding the water of 1-3 times of weight of Carnis caprae seu ovis, adjusting temperature is 70-80 DEG C of boiling 1-2h, and taking-up cleans up, stand-by；
(3) section is soaked: the Carnis caprae seu ovis that step (2) has processed is cut into the thick thin slice of rear 0.4-0.7cm, and is put by thin slice
After soaking 20-30min in soak, flavoring agent, then it is toasted at 60-70 DEG C 20-30min, to obtain final product.
Described soak be green tea, Pericarpium Citri Reticulatae, Semen Arecae, Semen Tritici aestivi, water be raw material, be green tea according to mass ratio: Pericarpium Citri Reticulatae: Semen Arecae
: after Semen Tritici aestivi: water=1-3: 2-7: 1-5: 3-9: 90-100 mixing, in grinding machine for grinding, and after mistake 50-150 mesh sieve, it is placed in temperature
Spend and obtain for cold preservation at 2-7 DEG C.
Described raw material, mass ratio is green tea: Pericarpium Citri Reticulatae: Semen Arecae: Semen Tritici aestivi: water=2: 5: 3: 6: 95.
Described flavoring agent, is to use Pericarpium Zanthoxyli, Sal, monosodium glutamate, chicken essence, Fructus Piperis, Moschus, SHISANXIANG, anise, Semen sojae atricolor powder to mix
Close, grind, cross 40-50 mesh sieve, after obtaining toppings, then be 1: 50-70 to mix with the sliced mutton soaked according to mass ratio
After, pickle 2-5 days at 0-4 DEG C and form.
Described toppings, the weight portion of its material composition consist of Pericarpium Zanthoxyli 12-16 part, Sal 5-7 part, monosodium glutamate 5-7 part,
Chicken essence 5-7 part, Fructus Piperis 6-9 part, Moschus 1-3 part, SHISANXIANG 9-11 part, anistree 3-7 part, Semen sojae atricolor powder 2-11 part.
Described toppings, the weight portion of its material composition consists of 14 parts of Pericarpium Zanthoxyli, Sal 6 parts, monosodium glutamate 6 parts, chicken essence 6
Part, 7 parts of Fructus Piperis, 2 parts of Moschus, SHISANXIANG 10 parts, anistree 5 parts, Semen sojae atricolor powder 6 parts.
Described Semen sojae atricolor powder, it is with Semen Glycines as raw material, and after temperature is 55-60 DEG C of process 20-30min, then by it
Being placed in after temperature is 0-7 DEG C of cold preservation 20-30min, adding 0.1-0.3% weight content is vitamin C, after stirring, grinds
The powder of mill.
The present invention also provides for the dried mutton of above-mentioned processing method processing.
Compared with prior art, the technique effect of the present invention is embodied in:
Prepared by smell of mutton scavenger, the removing of Carnis caprae seu ovis smell of mutton, section soaking step prepare dried mutton so that Carnis caprae seu ovis is had a strong smell
The technique of taste removing is simple, and uses special smell of mutton scavenger so that its smell of mutton removal effect is notable, it is possible to reach once
Property remove the effect of smell of mutton completely, reduce de-smell of mutton cost in dried mutton preparation process, combine immersion in section soaking step
Process so that the mouthfeel of dried mutton is more added with chewing strength, and containing special fragrance and special local flavor so that dried mutton clear
Fragrant uniqueness, taste are long.
By the material composition of soak is carried out proportioning so that the delicious flavour of dried mutton, to chew strength more sufficient so that Carnis caprae seu ovis
Dry present special fragrant, long times of aftertaste；Process and the proportioning of flavouring agent in conjunction with seasoning step so that preparation
Dried mutton from inside to outside tender, chews strength foot, and taste is preferable.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme is further limited, but claimed
Scope is not only limited to description.
Embodiment 1
A kind of dried mutton processing method, comprises the following steps:
(1) prepared by smell of mutton scavenger: by WUDUOYUN, Bright Yellow, Herba Artemisiae Annuae, Folium Artemisiae Argyi according to etc. mass ratio mixing, add total matter
Measure the water of three times, and use temperature be 80 DEG C boil process 20min after, filter, obtain filtrate；
(2) Carnis caprae seu ovis is except having a strong smell process: being put into by Carnis caprae seu ovis 500g in filtrate prepared by step (1), amount of filtrate is the 2 of Carnis caprae seu ovis quality
Times, and after using Temperature Treatment 1h of 35 DEG C, put into the Herba Alii fistulosi of 15g, the Pericarpium Zanthoxyli of 5g, the Pericarpium Citri Reticulatae of 11g, and add 1 times of weight of Carnis caprae seu ovis
Water, adjust temperature be 70 DEG C of boiling 1h, taking-up cleans up, stand-by；
(3) section is soaked: the Carnis caprae seu ovis that step (2) has processed is cut into the thick thin slice of rear 0.4cm, and thin slice is placed in leaching
After bubble liquid soaks 20min, flavoring agent, then it is toasted at 60 DEG C 20min, to obtain final product.
Described soak be green tea, Pericarpium Citri Reticulatae, Semen Arecae, Semen Tritici aestivi, water be raw material, be green tea according to mass ratio: Pericarpium Citri Reticulatae: Semen Arecae
: Semen Tritici aestivi: water=1: after 2: 1: 3: 90 mixing, in grinding machine for grinding, and cross after 50 mesh sieves, be placed in temperature be at 2 DEG C cold preservation and
?.
Described flavoring agent, is to use Pericarpium Zanthoxyli, Sal, monosodium glutamate, chicken essence, Fructus Piperis, Moschus, SHISANXIANG, anise, Semen sojae atricolor powder to mix
Close, grind, cross 40 mesh sieves, after obtaining toppings, then with the sliced mutton soaked according to mass ratio be 1: 50 mix after, 0
DEG C pickle 2 days and to form.
Described toppings, the weight of its material composition consist of Pericarpium Zanthoxyli 12kg, Sal 5kg, monosodium glutamate 5kg, chicken essence 5kg,
Fructus Piperis 6kg, Moschus 1kg, SHISANXIANG 9kg, anistree 3kg, Semen sojae atricolor powder 2kg.
Described Semen sojae atricolor powder, it is with Semen Glycines as raw material, and after temperature is 55 DEG C of process 20min, then it is placed on temperature
After degree is 0 DEG C of cold preservation 20min, adding 0.1% weight content is vitamin C, after stirring, and the powder ground.
Embodiment 2
A kind of dried mutton processing method, comprises the following steps:
(1) prepared by smell of mutton scavenger: by WUDUOYUN, Bright Yellow, Herba Artemisiae Annuae, Folium Artemisiae Argyi according to etc. mass ratio mixing, add total matter
Measure the water of three times, and use temperature be 90 DEG C boil process 30min after, filter, obtain filtrate；
(2) Carnis caprae seu ovis is except having a strong smell process: being put into by Carnis caprae seu ovis 500g in filtrate prepared by step (1), amount of filtrate is the 3 of Carnis caprae seu ovis quality
Times, and after using Temperature Treatment 3h of 45 DEG C, put into the Herba Alii fistulosi of 20g, the Pericarpium Zanthoxyli of 7g, the Pericarpium Citri Reticulatae of 15g, and add 3 times of weight of Carnis caprae seu ovis
Water, adjust temperature be 80 DEG C of boiling 2h, taking-up cleans up, stand-by；
(3) section is soaked: the Carnis caprae seu ovis that step (2) has processed is cut into the thick thin slice of rear 0.7cm, and thin slice is placed in leaching
After bubble liquid soaks 30min, flavoring agent, then it is toasted at 70 DEG C 30min, to obtain final product.
Described soak be green tea, Pericarpium Citri Reticulatae, Semen Arecae, Semen Tritici aestivi, water be raw material, be green tea according to mass ratio: Pericarpium Citri Reticulatae: Semen Arecae
: Semen Tritici aestivi: water=3: after 7: 5: 9: 100 mixing, in grinding machine for grinding, and after 150 mesh sieves excessively, being placed in temperature is cold preservation at 7 DEG C
And obtain.
Described flavoring agent, is to use Pericarpium Zanthoxyli, Sal, monosodium glutamate, chicken essence, Fructus Piperis, Moschus, SHISANXIANG, anise, Semen sojae atricolor powder to mix
Close, grind, cross 50 mesh sieves, after obtaining toppings, then with the sliced mutton soaked according to mass ratio be 1: 70 mix after, 4
DEG C pickle 5 days and to form.
Described toppings, the weight of its material composition consist of Pericarpium Zanthoxyli 16kg, Sal 7kg, monosodium glutamate 7kg, chicken essence 7kg,
Fructus Piperis 9kg, Moschus 3kg, SHISANXIANG 11kg, anistree 7kg, Semen sojae atricolor powder 11kg.
Described Semen sojae atricolor powder, it is with Semen Glycines as raw material, and after temperature is 60 DEG C of process 30min, then it is placed on temperature
After degree is 7 DEG C of cold preservation 30min, then to add 0.3% weight content be vitamin C, after stirring, and the powder ground.
Embodiment 3
A kind of dried mutton processing method, comprises the following steps:
(1) prepared by smell of mutton scavenger: by WUDUOYUN, Bright Yellow, Herba Artemisiae Annuae, Folium Artemisiae Argyi according to etc. mass ratio mixing, add total matter
Measure the water of three times, and use temperature be 85 DEG C boil process 25min after, filter, obtain filtrate；
(2) Carnis caprae seu ovis is except having a strong smell process: being put into by Carnis caprae seu ovis 500g in filtrate prepared by step (1), amount of filtrate is Carnis caprae seu ovis quality
2.5 times, and after using Temperature Treatment 2h of 40 DEG C, put into the Herba Alii fistulosi of 18g, the Pericarpium Zanthoxyli of 6g, the Pericarpium Citri Reticulatae of 13g, and add 2 times of weights of Carnis caprae seu ovis
The water of amount, adjusting temperature is 75 DEG C of boiling 1.5h, and taking-up cleans up, stand-by；
(3) section is soaked: the Carnis caprae seu ovis that step (2) has processed is cut into the thick thin slice of rear 0.6cm, and thin slice is placed in leaching
After bubble liquid soaks 25min, flavoring agent, then it is toasted at 65 DEG C 25min, to obtain final product.
Described soak be green tea, Pericarpium Citri Reticulatae, Semen Arecae, Semen Tritici aestivi, water be raw material, be green tea according to mass ratio: Pericarpium Citri Reticulatae: Semen Arecae
: Semen Tritici aestivi: water=2: after 5: 3: 6: 95 mixing, in grinding machine for grinding, and cross after 100 mesh sieves, be placed in temperature be at 5 DEG C cold preservation and
?.
Described flavoring agent, is to use Pericarpium Zanthoxyli, Sal, monosodium glutamate, chicken essence, Fructus Piperis, Moschus, SHISANXIANG, anise, Semen sojae atricolor powder to mix
Close, grind, cross 45 mesh sieves, after obtaining toppings, then with the sliced mutton soaked according to mass ratio be 1: 60 mix after, 3
DEG C pickle 4 days and to form.
Described toppings, the weight of its material composition consist of Pericarpium Zanthoxyli 14kg, Sal 6kg, monosodium glutamate 6kg, chicken essence 6kg,
Fructus Piperis 7kg, Moschus 2kg, SHISANXIANG 10kg, anistree 5kg, Semen sojae atricolor powder 6kg.
Described Semen sojae atricolor powder, it is with Semen Glycines as raw material, and after temperature is 58 DEG C of process 25min, then it is placed on temperature
After degree is 5 DEG C of cold preservation 25min, adding 0.2% weight content is vitamin C, after stirring, and the powder ground.
Embodiment 4
A kind of dried mutton processing method, comprises the following steps:
(1) prepared by smell of mutton scavenger: by WUDUOYUN, Bright Yellow, Herba Artemisiae Annuae, Folium Artemisiae Argyi according to etc. mass ratio mixing, add total matter
Measure the water of three times, and use temperature be 80 DEG C boil process 30min after, filter, obtain filtrate；
(2) Carnis caprae seu ovis is except having a strong smell process: being put into by Carnis caprae seu ovis 500g in filtrate prepared by step (1), amount of filtrate is the 2 of Carnis caprae seu ovis quality
Times, and after using Temperature Treatment 1h of 45 DEG C, put into the Herba Alii fistulosi of 20g, the Pericarpium Zanthoxyli of 5g, the Pericarpium Citri Reticulatae of 15g, and add 1 times of weight of Carnis caprae seu ovis
Water, adjust temperature be 80 DEG C of boiling 1h, taking-up cleans up, stand-by；
(3) section is soaked: the Carnis caprae seu ovis that step (2) has processed is cut into the thick thin slice of rear 0.7cm, and thin slice is placed in leaching
After bubble liquid soaks 20min, flavoring agent, then it is toasted at 70 DEG C 20min, to obtain final product.
Described soak be green tea, Pericarpium Citri Reticulatae, Semen Arecae, Semen Tritici aestivi, water be raw material, be green tea according to mass ratio: Pericarpium Citri Reticulatae: Semen Arecae
: Semen Tritici aestivi: water=1: after 7: 1: 9: 90 mixing, in grinding machine for grinding, and cross after 50 mesh sieves, be placed in temperature be at 7 DEG C cold preservation and
?.
Described flavoring agent, is to use Pericarpium Zanthoxyli, Sal, monosodium glutamate, chicken essence, Fructus Piperis, Moschus, SHISANXIANG, anise, Semen sojae atricolor powder to mix
Close, grind, cross 50 mesh sieves, after obtaining toppings, then with the sliced mutton soaked according to mass ratio be 1: 50 mix after, 4
DEG C pickle 2 days and to form.
Described toppings, the weight of its material composition consist of Pericarpium Zanthoxyli 12kg, Sal 6kg, monosodium glutamate 7kg, chicken essence 5kg,
Fructus Piperis 7kg, Moschus 2kg, SHISANXIANG 9kg, anistree 7kg, Semen sojae atricolor powder 10kg.
Described Semen sojae atricolor powder, it is with Semen Glycines as raw material, and after temperature is 60 DEG C of process 20min, then it is placed on temperature
After degree is 2 DEG C of cold preservation 20min, adding 0.3% weight content is vitamin C, after stirring, and the powder ground.
Embodiment 5
A kind of dried mutton processing method, comprises the following steps:
(1) prepared by smell of mutton scavenger: by WUDUOYUN, Bright Yellow, Herba Artemisiae Annuae, Folium Artemisiae Argyi according to etc. mass ratio mixing, add total matter
Measure the water of three times, and use temperature be 90 DEG C boil process 30min after, filter, obtain filtrate；
(2) Carnis caprae seu ovis is except having a strong smell process: being put into by Carnis caprae seu ovis 500g in filtrate prepared by step (1), amount of filtrate is the 3 of Carnis caprae seu ovis quality
Times, and after using Temperature Treatment 1h of 35 DEG C, put into the Herba Alii fistulosi of 20g, the Pericarpium Zanthoxyli of 5g, the Pericarpium Citri Reticulatae of 15g, and add 1 times of weight of Carnis caprae seu ovis
Water, adjust temperature be 80 DEG C of boiling 1h, taking-up cleans up, stand-by；
(3) section is soaked: the Carnis caprae seu ovis that step (2) has processed is cut into the thick thin slice of rear 0.5cm, and thin slice is placed in leaching
After bubble liquid soaks 30min, flavoring agent, then it is toasted at 60 DEG C 30min, to obtain final product.
Described soak be green tea, Pericarpium Citri Reticulatae, Semen Arecae, Semen Tritici aestivi, water be raw material, be green tea according to mass ratio: Pericarpium Citri Reticulatae: Semen Arecae
: Semen Tritici aestivi: water=1: after 7: 4: 8: 100 mixing, in grinding machine for grinding, and cross after 80 mesh sieves, be placed in temperature be at 3 DEG C cold preservation and
?.
Described flavoring agent, is to use Pericarpium Zanthoxyli, Sal, monosodium glutamate, chicken essence, Fructus Piperis, Moschus, SHISANXIANG, anise, Semen sojae atricolor powder to mix
Close, grind, cross 47 mesh sieves, after obtaining toppings, then with the sliced mutton soaked according to mass ratio be 1: 55 mix after, 1
DEG C pickle 3 days and to form.
Described toppings, the weight of its material composition consist of Pericarpium Zanthoxyli 16kg, Sal 5kg, monosodium glutamate 7kg, chicken essence 5kg,
Fructus Piperis 8kg, Moschus 1kg, SHISANXIANG 9kg, anistree 6kg, Semen sojae atricolor powder 4kg.
Described Semen sojae atricolor powder, it is with Semen Glycines as raw material, and after temperature is 60 DEG C of process 20min, then it is placed on temperature
After degree is 4 DEG C of cold preservation 22min, adding 0.2% weight content is vitamin C, after stirring, and the powder ground.
Test row:
In view of this domain variability does not has the clearest and the most definite experiment mode of proof, combine the said firm's early stage for this this researcher and produce
The smell of mutton removing mode of dried mutton product and the processing technique of dried mutton combine, carry out tests below group and matched group
Arrange, and use the mode of marking to process for user the dried mutton product of preparation, concrete marking record standard
For, compared with matched group, the present invention's is the most excellent, is 4 points, both are similar, is respectively 2 points, to compare comparison excellent be 3 points.
Concrete experimental group is with embodiment 1, embodiment 2, embodiment 3, embodiment 4, the Carnis caprae seu ovis dry labor of embodiment 5 preparation
Product are test group 1, experimental group 2, experimental group 3, experimental group 4, experimental group 5.
Matched group is the processing method of the dried mutton product producing with the said firm's early stage at this researcher place and applying for
The dried mutton product of processing is matched group.
The user object often organizing employing is 5 people, is calculated as A, B, C, D, E respectively.
Concrete marking result is as shown in table 1 below:
Table 1:
| A | B | C | D | E | |
| Experimental group 1 | 3 | 4 | 2 | 4 | 3 |
| Matched group | 1 | 0 | 2 | 0 | 1 |
| Experimental group 2 | 4 | 4 | 3 | 2 | 4 |
| Matched group | 0 | 0 | 1 | 2 | 0 |
| Experimental group 3 | 4 | 4 | 4 | 3 | 4 |
| Matched group | 0 | 0 | 0 | 1 | 0 |
| Experimental group 4 | 2 | 4 | 4 | 4 | 3 |
| Matched group | 2 | 0 | 0 | 0 | 1 |
| Experimental group 5 | 4 | 4 | 4 | 4 | 4 |
| Matched group | 0 | 0 | 0 | 0 | 0 |
Shown by above-mentioned data result, it can be deduced that, the dried mutton of the invention exists relative to the said firm of this researcher
For the dried mutton produced in early days, its taste and flavor aspect is significantly improved.
Claims (8)
1. a dried mutton processing method, it is characterised in that comprise the following steps:
(1) prepared by smell of mutton scavenger: by WUDUOYUN, Bright Yellow, Herba Artemisiae Annuae, Folium Artemisiae Argyi according to etc. mass ratio mixing, add gross mass three
Times water, and use temperature be 80-90 DEG C boil process 20-30min after, filter, obtain filtrate；
(2) Carnis caprae seu ovis is except having a strong smell process: being put into by Carnis caprae seu ovis 500g in filtrate prepared by step (1), amount of filtrate is the 2-3 of Carnis caprae seu ovis quality
Times, and after using Temperature Treatment 1-3h of 35-45 DEG C, put into the Herba Alii fistulosi of 15-20g, the Pericarpium Zanthoxyli of 5-7g, the Pericarpium Citri Reticulatae of 11-15g, and add
Entering the water of 1-3 times of weight of Carnis caprae seu ovis, adjusting temperature is 70-80 DEG C of boiling 1-2h, and taking-up cleans up, stand-by；
(3) section is soaked: the Carnis caprae seu ovis that step (2) has processed is cut into the thick thin slice of rear 0.4-0.7cm, and thin slice is placed in leaching
After bubble liquid soaks 20-30min, flavoring agent, then it is toasted at 60-70 DEG C 20-30min, to obtain final product.
2. dried mutton processing method as claimed in claim 1, it is characterised in that described soak is green tea, Pericarpium Citri Reticulatae, Bin
Bulky, Semen Tritici aestivi, water are raw material, are green tea according to mass ratio: Pericarpium Citri Reticulatae: Semen Arecae: Semen Tritici aestivi: water=1-3: 2-7: 1-5: 3-9: 90-100 mixes
After conjunction, in grinding machine for grinding, and after mistake 50-150 mesh sieve, it is placed in cold preservation at temperature is 2-7 DEG C and obtains.
3. dried mutton processing method as claimed in claim 2, it is characterised in that described raw material, mass ratio is green tea: Pericarpium Citri Reticulatae
: Semen Arecae: Semen Tritici aestivi: water=2: 5: 3: 6: 95.
4. dried mutton processing method as claimed in claim 1, it is characterised in that described flavoring agent, be use Pericarpium Zanthoxyli, Sal,
Monosodium glutamate, chicken essence, Fructus Piperis, Moschus, SHISANXIANG, anise, Semen sojae atricolor powder mixing, grind, cross 40-50 mesh sieve, after obtaining toppings, then with
After the sliced mutton soaked is 1: 50-70 mixing according to mass ratio, pickles 2-5 days at 0-4 DEG C and form.
5. dried mutton processing method as claimed in claim 4, it is characterised in that described toppings, the weight of its material composition
Amount part consist of Pericarpium Zanthoxyli 12-16 part, Sal 5-7 part, monosodium glutamate 5-7 part, chicken essence 5-7 part, Fructus Piperis 6-9 part, Moschus 1-3 part, 13
Fragrant 9-11 part, anistree 3-7 part, Semen sojae atricolor powder 2-11 part.
6. the dried mutton processing method as described in claim 4 or 5, it is characterised in that described toppings, its material composition
Weight portion consists of 14 parts of Pericarpium Zanthoxyli, Sal 6 parts, monosodium glutamate 6 parts, chicken essence 6 parts, 7 parts of Fructus Piperis, 2 parts of Moschus, SHISANXIANG 10 parts, anise 5
Part, Semen sojae atricolor powder 6 parts.
7. the dried mutton processing method as described in claim 4 or 5, it is characterised in that described Semen sojae atricolor powder, it is to be with Semen Glycines
Raw material, and be 55-60 DEG C in temperature and process after 20-30min, then it is placed on after temperature is 0-7 DEG C of cold preservation 20-30min, then add
Entering 0.1-0.3% weight content is vitamin C, after stirring, and the powder ground.
8. the dried mutton of the dried mutton processing method processing that one kind utilizes as described in any one of claim 1-7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610414965.4A CN106071937A (en) | 2016-06-14 | 2016-06-14 | A kind of dried mutton processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610414965.4A CN106071937A (en) | 2016-06-14 | 2016-06-14 | A kind of dried mutton processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106071937A true CN106071937A (en) | 2016-11-09 |
Family
ID=57846652
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610414965.4A Pending CN106071937A (en) | 2016-06-14 | 2016-06-14 | A kind of dried mutton processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106071937A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108606262A (en) * | 2018-04-27 | 2018-10-02 | 湖南口味王集团有限责任公司 | A kind of betel nut flavor jerky and preparation method thereof |
| CN109275860A (en) * | 2018-05-14 | 2019-01-29 | 仝丹丹 | A kind of mutton and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495365A (en) * | 2016-01-18 | 2016-04-20 | 四川川辣妹食品有限责任公司 | Production process of sliced dried beef |
-
2016
- 2016-06-14 CN CN201610414965.4A patent/CN106071937A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495365A (en) * | 2016-01-18 | 2016-04-20 | 四川川辣妹食品有限责任公司 | Production process of sliced dried beef |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108606262A (en) * | 2018-04-27 | 2018-10-02 | 湖南口味王集团有限责任公司 | A kind of betel nut flavor jerky and preparation method thereof |
| CN109275860A (en) * | 2018-05-14 | 2019-01-29 | 仝丹丹 | A kind of mutton and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106418242A (en) | Manufacture method of preserved meat | |
| CN103271363B (en) | Processing technology of spicy roast beef | |
| CN102469821B (en) | Onion extract, and process for production thereof | |
| CN104116094A (en) | Tomato soup and preparation method thereof | |
| KR102288313B1 (en) | Manufacturing method of seasoned pork ribs using black galic | |
| CN108013369A (en) | A kind of processing method of spicy beef jerky | |
| CN105011186A (en) | Ready-to-eat preserved meat and preparation method thereof | |
| CN107897729A (en) | The processing method that a kind of local flavor beef is done | |
| CN104996979A (en) | Litsea cubeba spicy and hot sauce and production method thereof | |
| CN105310046A (en) | Hot pot seasoning as well as preparation method and use method thereof | |
| CN107041539A (en) | A kind of flavoring bag, fish flavor pack and the cooking methods of fish | |
| CN106901209A (en) | A kind of preparation method of drifting fragrance sauce donkey meat | |
| CN106036508A (en) | Method for processing dried pork | |
| CN103637129A (en) | Health-care sauced garlic and preparation method thereof | |
| CN105747178B (en) | A kind of sauerkraut flavor seasoning packet production method | |
| CN106071937A (en) | A kind of dried mutton processing method | |
| KR20080112590A (en) | Preparation method of spread meat | |
| CN107343645A (en) | A kind of chicken flavor edible salt condiment and preparation method thereof | |
| CN104663900B (en) | A kind of preparation method of mushroom with abundant selenium milk tea | |
| CN106261805A (en) | A kind of spiced dried beef and preparation method thereof | |
| CN107343648A (en) | A kind of curry paste and preparation method thereof | |
| CN103932291B (en) | One is rich in ascorbic sesame paste and preparation method thereof | |
| KR101168351B1 (en) | Thick soy paste mixed with red peppers containing a catfish, a process for the preparation thereof, and a dish comprising the same | |
| CN104522687A (en) | Chinese yam nourishing digestion-aiding type beef and preparing method thereof | |
| CN107897862A (en) | A kind of Black Fungus with Mustard Sauce sauce and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161109 |
|
| RJ01 | Rejection of invention patent application after publication |