CN106107558A - A kind of dispensing manufacturing fermentation dried mutton and preparation technology - Google Patents
A kind of dispensing manufacturing fermentation dried mutton and preparation technology Download PDFInfo
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- CN106107558A CN106107558A CN201610497464.7A CN201610497464A CN106107558A CN 106107558 A CN106107558 A CN 106107558A CN 201610497464 A CN201610497464 A CN 201610497464A CN 106107558 A CN106107558 A CN 106107558A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention provides a kind of dispensing manufacturing fermentation dried mutton and technique, its step includes: the pretreatment of raw material, fermentation, precook, section, boil again, it is dried and baking, cooling and packaging, step (2) utilizes pickled vegetable liquid that Carnis caprae seu ovis is carried out fermentation process, to reach to eliminate or alleviate Carnis caprae seu ovis smell of mutton and improve the purpose of quality of mutton, technique uses and first rinses the smell doffing method precooked again, simple, can remove in blood and a large amount of Boar taint substances in fat, significantly reduce the smell of mutton of Carnis caprae seu ovis, the control of each step parameter of technique makes finished product dried mutton have distinctive local flavor, aromatic flavor, saline taste is suitable, free from extraneous odour.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of dispensing manufacturing fermentation dried mutton and preparation work
Skill.
Background technology
Carnis caprae seu ovis is considered as " green game meat food " by people, is deeply liked by domestic and the Middle East, America and Europe, Southeast Asia consumer.
Carnis caprae seu ovis has the abundantest nutrition, belongs to high protein, low fat, the nutraceutical of low cholesterol, containing abundant vitamin.In
Doctor think Carnis caprae seu ovis heat warm in nature, QI invigorating YIN nourishing, warm in qi-restoratives, appetite promoting and the spleen strengthening, help Yuanyang, replenishing vital essence and blood, effect of benefit asthenia.Cause
This, the most domestic Carnis caprae seu ovis consumption is the most in rising trend, Carnis caprae seu ovis also become country advocate energetically development meat kind it
One.The special smell of mutton of Carnis caprae seu ovis is that most people can not accept, be also Carnis caprae seu ovis cooking or processing in must faced by problem.At present
Domestic conventional smell doffing method mainly has the de-method of having a strong smell of Chinese herbal medicine, the de-method of having a strong smell of microorganism, the de-method etc. of having a strong smell of physical chemistry, and these methods are each
There are pluses and minuses, are the most still in development, fail to apply in actual production.
Summary of the invention
The invention provides a kind of fermentation dried mutton manufacturing process.For realizing the purpose of the present invention, the technical side of the present invention
Case is as follows:
A kind of dispensing manufacturing fermentation dried mutton, its each dispensing component is: Sal 3-5%, soy sauce 2-4%, white sugar 1.5-
3.5%, spice concentrate feed 4-8%, sodium nitrate 0.05-0.1%, monosodium glutamate 0.05-0.1%, Fructus Piperis powder 0.2-0.25%, cooking wine 1-
2%.
Preferably, in described dispensing, the component of spice concentrated solution is: Flos Caryophylli 5g, Radix Angelicae Dahuricae 10g, anistree 30g, Rhizoma Zingiberis Recens 20g, osmanthus
Skin 5g, Rhizoma Kaempferiae 5g, Fructus Foeniculi 50g, Herba Alii fistulosi end 2g, Semen Myristicae 3g.
A kind of technique preparing fermentation dried mutton, it concretely comprises the following steps:
(1) pretreatment of raw material: select fresh sheep hind shank, peeling, bone, fat and tendon, be divided into about 0.2-
The sliced meat of about 0.5kg, drain after cleaning；
(2) fermentation: put into by fresh mutton after draining in fermentation altar, injects pickled vegetable liquid, and Carnis caprae seu ovis and fermentation liquid amount ratio are 1:
1.5, water seal altar mouth, fermentation temperature controls at 20-40 DEG C, ferment 10-14h；
(3) precook: the cube meat fermented is pulled out clean, enters pot, add clear water and cube meat is totally submerged, precook, boil
Excluding the offscum on meat soup, boiling 30-40min during system in time, cube meat is well-done to harden, and pulls out, cooling；
(4) section: the mutton chop after cooling being cut into inch strips, the most in the same size, thickness is uniform；
(5) boil again: take the clear water weighed with sliced meat etc., add flavoring agent by formula, add cutlet after boiling 10min, burn greatly
Open, boiling with soft fire system, when decoction is quick-drying, use slow fire instead, to decoction completely dry time take the dish out of the pot, take during boiling and often stir, prevent Jiao
Stick with paste；
(6) it is dried and baking: the cutlet after boiling again takes out, and at 55-60 DEG C, constant temperature aeration-drying about 3-4h, treats jerky piece
Thoroughly, hardening, moisture reaches 17-20%, is dried after terminating, and sliced meat enter baking box baking immediately；
(7) cool down and pack: the dried mutton product that baking completes, cooling down immediately, vacuum packaging.
Preferably, the method manufacturing above-mentioned spice concentrated solution is dispensing to be mixed, and adds 1000ml water, infusion 20-
During 30min to decoction about 100ml, filter and both obtain spice concentrated solution.
Preferably, between step (1) and step (2), carry out de-odoring with wash, with clear water rinse 3-4 time, in rinse cycle not
Time stirring.
Preferably, in step (6), the temperature of baking controls at 240-300 DEG C, and the time is 1-1.5min.
Beneficial effect: the invention provides a kind of fermentation dried mutton manufacturing process, its step includes: the pretreatment of raw material,
Fermenting, precook, cut into slices, boil again, be dried and toast, cool down and pack, step (2) utilizes pickled vegetable liquid to ferment Carnis caprae seu ovis
Processing, to reach to eliminate or alleviate Carnis caprae seu ovis smell of mutton and improve the purpose of quality of mutton, technique uses and first rinses precook again de-and have a strong smell
Method, simple, can remove in blood and a large amount of Boar taint substances in fat, significantly reduce the smell of mutton of Carnis caprae seu ovis, technique
The control of each step parameter makes finished product dried mutton have distinctive local flavor, aromatic flavor, and saline taste is suitable, free from extraneous odour.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and be easy to understand with effect, below in conjunction with
Detailed description of the invention, is expanded on further the present invention.
Embodiment 1:
A kind of fermentation dried mutton manufacturing process, its each dispensing component is: Sal 3%, soy sauce 2%, white sugar 1.5%, spice
Concentrate feed 4%, sodium nitrate 0.05%, monosodium glutamate 0.05%, Fructus Piperis powder 0.2%, cooking wine 1%, utilize above-mentioned dispensing preparation fermentation cattle
The technique of jerky, it concretely comprises the following steps:
(1) pretreatment of raw material: select fresh sheep hind shank, peeling, bone, fat and tendon, is divided into about 0.2kg left
Right sliced meat, drain after cleaning；
(2) fermentation: put into by fresh mutton after draining in fermentation altar, injects pickled vegetable liquid, and Carnis caprae seu ovis and fermentation liquid amount ratio are 1:
1.5, water seal altar mouth, fermentation temperature controls at 20 DEG C, ferment 10h；
(3) precook: the cube meat fermented is pulled out clean, enters pot, add clear water and cube meat is totally submerged, precook, boil
Excluding the offscum on meat soup, boiling 30min during system in time, cube meat is well-done to harden, and pulls out, cooling；
(4) section: the mutton chop after cooling being cut into inch strips, the most in the same size, thickness is uniform；
(5) boil again: take the clear water weighed with sliced meat etc., add flavoring agent by formula, add cutlet after boiling 10min, burn greatly
Open, boiling with soft fire system, when decoction is quick-drying, use slow fire instead, to decoction completely dry time take the dish out of the pot, take during boiling and often stir, prevent Jiao
Stick with paste；
(6) being dried and baking: the cutlet after boiling again takes out, constant temperature aeration-drying about 3h at 55 DEG C treats that sliced meat parch, and sends out
Firmly, moisture reaches 17%, is dried after terminating, and sliced meat enter baking box baking immediately；
(7) cool down and pack: the dried mutton product that baking completes, cooling down immediately, vacuum packaging.
In described dispensing, the component of spice concentrated solution is: Flos Caryophylli 5g, Radix Angelicae Dahuricae 10g, anistree 30g, Rhizoma Zingiberis Recens 20g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5g, mountain
How 5g, Fructus Foeniculi 50g, Herba Alii fistulosi end 2g, Semen Myristicae 3g, the method manufacturing above-mentioned spice concentrated solution is dispensing to be mixed, and adds
1000ml water, during infusion 20-30min to decoction about 100ml, filters and both obtains spice concentrated solution, between step (1) and step (2)
Carrying out de-odoring with wash, rinse 3 times with clear water, frequently stir in rinse cycle, in step (6), the temperature of baking controls at 240 DEG C,
Time is 1min.
Embodiment 2:
A kind of fermentation dried mutton manufacturing process, its each dispensing component is: Sal 4%, soy sauce 3%, white sugar 3%, spice are dense
Contracting material 6%, sodium nitrate 0.07%, monosodium glutamate 0.071%, Fructus Piperis powder 0.23%, cooking wine 1.5%, utilize the preparation fermentation of above-mentioned dispensing
The technique of dried beef, it concretely comprises the following steps:
(1) pretreatment of raw material: select fresh sheep hind shank, peeling, bone, fat and tendon, is divided into about 0.3kg left
Right sliced meat, drain after cleaning；
(2) fermentation: put into by fresh mutton after draining in fermentation altar, injects pickled vegetable liquid, and Carnis caprae seu ovis and fermentation liquid amount ratio are 1:
1.5, water seal altar mouth, fermentation temperature controls at 30 DEG C, ferment 12h；
(3) precook: the cube meat fermented is pulled out clean, enters pot, add clear water and cube meat is totally submerged, precook, boil
Excluding the offscum on meat soup, boiling 35min during system in time, cube meat is well-done to harden, and pulls out, cooling；
(4) section: the mutton chop after cooling being cut into inch strips, the most in the same size, thickness is uniform；
(5) boil again: take the clear water weighed with sliced meat etc., add flavoring agent by formula, add cutlet after boiling 10min, burn greatly
Open, boiling with soft fire system, when decoction is quick-drying, use slow fire instead, to decoction completely dry time take the dish out of the pot, take during boiling and often stir, prevent Jiao
Stick with paste；
(6) being dried and baking: the cutlet after boiling again takes out, constant temperature aeration-drying about 3.5h at 56 DEG C treats that sliced meat parch,
Hardening, moisture reaches 18%, is dried after terminating, and sliced meat enter baking box baking immediately；
(7) cool down and pack: the dried mutton product that baking completes, cooling down immediately, vacuum packaging.
In described dispensing, the component of spice concentrated solution is: Flos Caryophylli 5g, Radix Angelicae Dahuricae 10g, anistree 30g, Rhizoma Zingiberis Recens 20g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5g, mountain
How 5g, Fructus Foeniculi 50g, Herba Alii fistulosi end 2g, Semen Myristicae 3g, the method manufacturing above-mentioned spice concentrated solution is dispensing to be mixed, and adds
1000ml water, during infusion 25min to decoction about 100ml, filters and both obtains spice concentrated solution, carry out between step (1) and step (2)
De-odoring with wash, rinses 3 times with clear water, frequently stirs in rinse cycle, and in step (6), the temperature of baking controls at 270 DEG C, the time
For 1min.
Embodiment 3:
A kind of fermentation dried mutton manufacturing process, its each dispensing component is: Sal 5%, soy sauce 4%, white sugar 3.5%, spice
Concentrate feed 8%, sodium nitrate 0.1%, monosodium glutamate 0.1%, Fructus Piperis powder 0.25%, cooking wine 2%, utilize above-mentioned dispensing to prepare fermented beef
Dry technique, it concretely comprises the following steps:
(1) pretreatment of raw material: select fresh sheep hind shank, peeling, bone, fat and tendon, is divided into about 0.5kg left
Right sliced meat, drain after cleaning；
(2) fermentation: put into by fresh mutton after draining in fermentation altar, injects pickled vegetable liquid, and Carnis caprae seu ovis and fermentation liquid amount ratio are 1:
1.5, water seal altar mouth, fermentation temperature controls at 40 DEG C, ferment 14h；
(3) precook: the cube meat fermented is pulled out clean, enters pot, add clear water and cube meat is totally submerged, precook, boil
Excluding the offscum on meat soup, boiling 40min during system in time, cube meat is well-done to harden, and pulls out, cooling；
(4) section: the mutton chop after cooling being cut into inch strips, the most in the same size, thickness is uniform；
(5) boil again: take the clear water weighed with sliced meat etc., add flavoring agent by formula, add cutlet after boiling 10min, burn greatly
Open, boiling with soft fire system, when decoction is quick-drying, use slow fire instead, to decoction completely dry time take the dish out of the pot, take during boiling and often stir, prevent Jiao
Stick with paste；
(6) being dried and baking: the cutlet after boiling again takes out, constant temperature aeration-drying about 4h at 60 DEG C treats that sliced meat parch, and sends out
Firmly, moisture reaches 20%, is dried after terminating, and sliced meat enter baking box baking immediately；
(7) cool down and pack: the dried mutton product that baking completes, cooling down immediately, vacuum packaging.
In described dispensing, the component of spice concentrated solution is: Flos Caryophylli 5g, Radix Angelicae Dahuricae 10g, anistree 30g, Rhizoma Zingiberis Recens 20g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5g, mountain
How 5g, Fructus Foeniculi 50g, Herba Alii fistulosi end 2g, Semen Myristicae 3g, the method manufacturing above-mentioned spice concentrated solution is dispensing to be mixed, and adds
1000ml water, during infusion 30min to decoction about 100ml, filters and both obtains spice concentrated solution, carry out between step (1) and step (2)
De-odoring with wash, rinses 4 times with clear water, frequently stirs in rinse cycle, and in step (6), the temperature of baking controls at 300 DEG C, the time
For 1.5min.
Can draw according to upper list data, when using the parameter of embodiment 2, fermentation dried mutton smell of mutton now is relatively
Weak, there is the distinctive local flavor of Carnis caprae seu ovis goods, aromatic flavor, saline taste is suitable, and mouthfeel is fine, dense structure, is more beneficial for sheep of fermenting
The production of jerky.
The invention provides a kind of fermentation dried mutton manufacturing process, its step includes: the pretreatment of raw material, ferment, precook,
Cutting into slices, boil again, be dried and toast, cool down and pack, step (2) utilizes pickled vegetable liquid that Carnis caprae seu ovis is carried out fermentation process, to reach
To eliminating or alleviating Carnis caprae seu ovis smell of mutton and improve the purpose of quality of mutton, technique uses and first rinses the smell doffing method precooked again, simply
Easy, can remove in blood and a large amount of Boar taint substances in fat, significantly reduce the smell of mutton of Carnis caprae seu ovis, each step parameter of technique
Control make finished product dried mutton have a distinctive local flavor, aromatic flavor, saline taste is suitable, free from extraneous odour.
The foregoing is only embodiments of the invention, not thereby limit the scope of the claims of the present invention, every utilize this
Equivalent structure or equivalence flow process that bright description is made convert, or are directly or indirectly used in other relevant technical fields, all
In like manner it is included in the scope of patent protection of the present invention.
Claims (6)
1. one kind manufacture fermentation dried mutton dispensing, it is characterised in that its each dispensing component is: Sal 3-5%, soy sauce 2-4%,
White sugar 1.5-3.5%, spice concentrate feed 4-8%, sodium nitrate 0.05-0.1%, monosodium glutamate 0.05-0.1%, Fructus Piperis powder 0.2-
0.25%, cooking wine 1-2%.
A kind of dispensing manufacturing fermentation dried mutton the most according to claim 1, it is characterised in that in described dispensing, spice is dense
The component of contracting liquid is: Flos Caryophylli 5g, Radix Angelicae Dahuricae 10g, anistree 30g, Rhizoma Zingiberis Recens 20g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5g, Rhizoma Kaempferiae 5g, Fructus Foeniculi 50g, Herba Alii fistulosi end 2g, meat
Fructus Amomi Rotundus 3g.
3. one kind utilizes the technique of dispensing preparation fermentation dried mutton described in claim 1 or 2, it is characterised in that its concrete steps
For:
(1) pretreatment of raw material: select fresh sheep hind shank, peeling, bone, fat and tendon, is divided into about 0.2-0.5kg left
Right sliced meat, drain after cleaning；
(2) fermentation: put into by fresh mutton after draining in fermentation altar, injects pickled vegetable liquid, and Carnis caprae seu ovis and fermentation liquid amount ratio are 1:1.5,
Water seal altar mouth, fermentation temperature controls at 20-40 DEG C, ferment 10-14h；
(3) precook: the cube meat fermented is pulled out clean, enters pot, add clear water and cube meat is totally submerged, precook, boiling
Excluding the offscum on meat soup, boiling 30-40min in journey in time, cube meat is well-done to harden, and pulls out, cooling；
(4) section: the mutton chop after cooling being cut into inch strips, the most in the same size, thickness is uniform；
(5) boiling again: take the clear water weighed with sliced meat etc., add flavoring agent by formula, add cutlet after boiling 10min, big fire is boiled, little
Fire boiling, when decoction is quick-drying, use slow fire instead, to decoction completely dry time take the dish out of the pot, take during boiling and often stir, prevent from being charred；
(6) being dried and baking: the cutlet after boiling again takes out, constant temperature aeration-drying about 3-4h at 55-60 DEG C treats that sliced meat parch,
Hardening, moisture reaches 17-20%, is dried after terminating, and sliced meat enter baking box baking immediately；
(7) cool down and pack: the dried mutton product that baking completes, cooling down immediately, vacuum packaging.
The technique of preparation fermentation dried mutton the most according to claim 3, it is characterised in that its manufacture method is dispensing to be mixed
Close, add 1000ml water, during infusion 20-30min to decoction about 100ml, filter and both obtain spice concentrated solution.
The technique of preparation fermentation dried mutton the most according to claim 3, it is characterised in that between step (1) and step (2)
Carry out de-odoring with wash, rinse 3-4 time with clear water, rinse cycle stirs frequently.
The technique of preparation fermentation dried mutton the most according to claim 3, it is characterised in that the temperature of baking in step (6)
Controlling at 240-300 DEG C, the time is 1-1.5min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610497464.7A CN106107558A (en) | 2016-06-27 | 2016-06-27 | A kind of dispensing manufacturing fermentation dried mutton and preparation technology |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610497464.7A CN106107558A (en) | 2016-06-27 | 2016-06-27 | A kind of dispensing manufacturing fermentation dried mutton and preparation technology |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262647A (en) * | 2016-09-30 | 2017-01-04 | 习水县马临肉制品加工厂 | Spice concentrated solution for boiling Carnis caprae seu ovis and preparation method thereof |
| CN106578976A (en) * | 2016-12-08 | 2017-04-26 | 艾鸿海 | Making method of clean dried mutton |
| CN106942616A (en) * | 2017-03-10 | 2017-07-14 | 广西乐业康辉生态养殖专业合作社 | A kind of processing method of Corned beef |
| CN107114695A (en) * | 2017-03-10 | 2017-09-01 | 广西乐业康辉生态养殖专业合作社 | A kind of processing method of fermented soya beans, salted or other wise fragrance Corned beef |
| CN107581462A (en) * | 2017-10-24 | 2018-01-16 | 习水县黔道食品科技有限公司 | A kind of preparation method of mutton instant noodles vegetables bag |
| CN108617974A (en) * | 2018-05-15 | 2018-10-09 | 贵州务川仡苗特色食品有限公司 | A kind of processing technology of spicy dried mutton |
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| CN1748576A (en) * | 2005-10-10 | 2006-03-22 | 哈尔滨商业大学 | Method for producing lactic fungus fermented nutritional jerky and dried meat |
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| CN1748576A (en) * | 2005-10-10 | 2006-03-22 | 哈尔滨商业大学 | Method for producing lactic fungus fermented nutritional jerky and dried meat |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262647A (en) * | 2016-09-30 | 2017-01-04 | 习水县马临肉制品加工厂 | Spice concentrated solution for boiling Carnis caprae seu ovis and preparation method thereof |
| CN106578976A (en) * | 2016-12-08 | 2017-04-26 | 艾鸿海 | Making method of clean dried mutton |
| CN106942616A (en) * | 2017-03-10 | 2017-07-14 | 广西乐业康辉生态养殖专业合作社 | A kind of processing method of Corned beef |
| CN107114695A (en) * | 2017-03-10 | 2017-09-01 | 广西乐业康辉生态养殖专业合作社 | A kind of processing method of fermented soya beans, salted or other wise fragrance Corned beef |
| CN107581462A (en) * | 2017-10-24 | 2018-01-16 | 习水县黔道食品科技有限公司 | A kind of preparation method of mutton instant noodles vegetables bag |
| CN108617974A (en) * | 2018-05-15 | 2018-10-09 | 贵州务川仡苗特色食品有限公司 | A kind of processing technology of spicy dried mutton |
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