CN106473006A - A kind of manufacture method of dried mutton - Google Patents
A kind of manufacture method of dried mutton Download PDFInfo
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- CN106473006A CN106473006A CN201610868868.2A CN201610868868A CN106473006A CN 106473006 A CN106473006 A CN 106473006A CN 201610868868 A CN201610868868 A CN 201610868868A CN 106473006 A CN106473006 A CN 106473006A
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- mutton
- dried
- caprae seu
- seu ovis
- chop
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- 238000000855 fermentation Methods 0.000 claims abstract description 20
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- 102000004190 Enzymes Human genes 0.000 description 1
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- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 description 1
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- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
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- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
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- 239000002304 perfume Substances 0.000 description 1
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- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of manufacture method of dried mutton, comprise the following steps：Step one, the pretreatment of raw material：From fresh sheep hind shank, excise mutton chop；Step 2, fermentation：Carnis caprae seu ovis are put into together with streptococcus acidi lactici fermented solution fermentation altar, in 30 DEG C of 10 ~ 14h that ferment；Step 3, precook：The mutton chop fermenting is put in water and boils；Step 4, section：Mutton chop is cut into lamellar；Step 5, boil again：Carnis caprae seu ovis are put in water, adds flavoring agent to boil together；Step 6, dry baking：Toast after sliced mutton aeration-drying after boiling again；Step 7, packaging：Dried mutton after the completion of baking, is vacuum-packed after cooling.The dried mutton being made using this method, can effectively be removed the smell of mutton of Carnis caprae seu ovis, and operate very simple.The dried mutton produced is relatively sanitary, is more easy to tasty, and the form of Carnis caprae seu ovis is complete, in good taste.
Description
Technical field
The invention belongs to food processing field is and in particular to a kind of manufacture method of dried mutton.
Background technology
Carnis caprae seu ovis are traditional medicine-food two-purpose, nutritious characteristic meat product.Because it has the nutrition of very abundant, belong to
In the nutraceutical of low fat, low cholesterol and high protein, the vitamin rich in needed by human body, so deep be subject to domestic and international consumer
Favor and like.The traditional Chinese medical science thinks：The effect of Carnis caprae seu ovis heat warm in nature, QI invigorating YIN nourishing, warm middle the kidney invigorating, appetite promoting and the spleen strengthening, beneficial asthenia.
Common is all dried beef on the market, and dried mutton is rarely found, this is because the smell of mutton in Carnis caprae seu ovis is too big, in system
When making dried mutton, if do not have uniqueness method, the dried mutton worked it out is easy to smell of mutton, leads to taste not good enough, not for
Consumer is accepted.Therefore, how to solve the problems, such as to carry smell of mutton in dried mutton, be current dried mutton manufacturing enterprise all in research
Problem.
Domestic at present conventional smell doffing method is a lot, containing as disclosed in Chinese invention patent application CN102669642A
Having in the pre- boil liquid such as Radix Raphani, Semen phaseoli radiati, Herba Alii fistulosi carries out precooking taking off has a strong smell, Carnis caprae seu ovis existing disclosed in Chinese patent application CN10199715A
Containing carrying out in Fructus Foeniculi, Fructus Tsaoko, the spice of the Radix Angelicae Dahuricae and the soup stock containing cyclodextrin, ethyl maltol etc., ripening is de- to have a strong smell, China
Disclose in patent application CN101647586A and Carnis caprae seu ovis are pickled deodorization in containing cooking wine, vinegar, the pickling liquid of Fructus Piperis powder.But
These smell doffing methods are all excessively complicated, virtually improve the cost of processing, and the de- degree having a strong smell is not thorough, often
Still slight smell of mutton is had, this undoubtedly can badly influence the local flavor of Carnis caprae seu ovis product in whole Carnis caprae seu ovis product.
Content of the invention
It is the invention is intended to providing a kind of manufacture method of dried mutton, complex with the de- technique of having a strong smell that solves current Carnis caprae seu ovis,
And taking off the Carnis caprae seu ovis after having a strong smell also can be with slight smell of mutton, the problem of impact Mutton Flavor.
The manufacture method of one of this programme dried mutton, comprises the following steps：
Step one, the pretreatment of raw material：From the sheep hind shank that 5kg is fresh, prescind skin, bone, fat and tendon, it is cut into 0.2 ~
The mutton chop of 0.25kg, drains after cleaning；
Step 2, fermentation：Mutton chop is put in fermentation altar, injection pH is 4.0 ~ 4.5 streptococcus acidi lactici fermented solution 7.5kg, 30
DEG C fermentation 10 ~ 14h；
Step 3, precook：The mutton chop fermenting is pulled out clean, enter pot, plus mutton chop is totally submerged by clear water, heating is carried out
Precook, in boiling process, exclude the offscum on soup, after 30～40min, mutton chop is pulled out, cooling；
Step 4, section：By cooling after mutton chop be cut into thickness be 0.7 ~ 1cm, weight be 30 ~ 35g sliced mutton；
Step 5, boil again：Take 5kg clear water, add flavoring agent, after boiling 10min, add sliced mutton to continue to cook, treat that soup is boiled dry
When take the dish out of the pot；
Step 6, dry baking：Sliced mutton after boiling again is put in constant temperature aeration-drying 3 ~ 4h at 55 DEG C, then proceeds to baking box
In, dried mutton is obtained in 240 DEG C of baking 1 ~ 1.5min；
Step 7, packaging：The dried mutton that baking completes, is vacuum-packed after cooling, obtains final product dried mutton finished product.
Wherein, described flavoring agent includes：Sal 200g, soy sauce 150g, white sugar 100g, spice concentrated solution 300g, sodium nitrate
1.5g, monosodium glutamate 1.5g, Fructus Piperis powder 10g and cooking wine 75g.
The raw material that described spice concentrated solution includes is：Flos Caryophylli 5g, Radix Angelicae Dahuricae 10g, anistree 30g, Rhizoma Zingiberis Recenss 20g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5g, Rhizoma Kaempferiae
5g, Fructus Foeniculi 50g, green onion end 2g, Semen Myristicae 3g.
The manufacture method of this spice concentrated solution is：By each raw material mixing of above-mentioned spice concentrated solution, add water 1000ml infusion,
Filter when decoction is concentrated into 100 ~ 150ml, gained decoction is spice concentrated solution.
The operation principle of the present invention：
Fresh sheep hind shank consolidation is delicate, and meat arrangement is highly uniform, and mouthfeel is very good.Fermented after Carnis caprae seu ovis stripping and slicing,
And use streptococcus acidi lactici fermented solution, reason is：The have a strong smell main chemical compositions of composition of the cause of Carnis caprae seu ovis are C6、C8、C10Low
Level volatile fatty acid, lactic acid bacteria has synthesis lipase and is discharged into extracellular lipase, also discharges certain after cellular lysate
Protease, can change under the synergism of these enzymes and cause the have a strong smell configuration of composition and existence form, thus removing in Carnis caprae seu ovis
Smell of mutton, and this process will not produce any impact to meat it is ensured that the quality of Carnis caprae seu ovis.Mutton chop pH after fermentation is in acid
Property is although be stripped of smell of mutton, but directly eats, and taste is sourer, is not accepted by people, by the process precooked, can kill
Lactic acid bacteria and other strains are attached on Carnis caprae seu ovis, and due to, during fermentation, nitrite can be produced, moreover it is possible to dissolving is sub- when precooking
Nitrate, plays the effect except cinic acid, allows Carnis caprae seu ovis more safety and sanitation.After precooking, mutton chop is cut into slices, after effect is easy for
Tasty during continuous processing, the thickness of sliced mutton is 0.7 ~ 1cm, weight is 30 ~ 35g, so can keep the chewy texture of Carnis caprae seu ovis, and energy
Preferably incorporate taste.Boil in fact just tasty process again, the tune of every taste when boiling again, can be added according to personal like
Material, such as spicy, original flavor, cumin etc., the proportioning of flavoring agent can be defined by now common on the market flavoring agent proportioning.After boiling again
Sliced mutton be put in constant temperature aeration-drying 3 ~ 4h at 55 DEG C, the water content in Carnis caprae seu ovis can be reduced to 17%～20%, allow Carnis caprae seu ovis to eat
Get up more added with chewy texture, but again will not be too hard.Proceed to again in baking box after drying, Carnis caprae seu ovis are obtained in 240 DEG C of baking 1 ~ 1.5min
Dry, the purpose of baking is to allow the sudden and violent color of Carnis caprae seu ovis produce perfume, and local flavor is stronger.After dried mutton is vacuum-packed, can preserve for a long time,
It is easy to sell.
The present inventor additionally provides a kind of flavoring agent, and this flavoring agent includes：Sal, soy sauce, white sugar, spice concentrated solution, sodium nitrate,
Monosodium glutamate, Fructus Piperis powder and cooking wine.Sodium nitrate can be used for color development, so as to more attractive, spice concentrated solution melts for the color and luster of lifting Carnis caprae seu ovis
Enter in Carnis caprae seu ovis, Carnis caprae seu ovis can be allowed to carry prominent fragrance, eat taste more strong good to eat.
The raw material that this spice concentrated solution includes is：Flos Caryophylli, the Radix Angelicae Dahuricae, anise, Rhizoma Zingiberis Recenss, Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Kaempferiae, Fructus Foeniculi, green onion end and
Semen Myristicae.Flos Caryophylli exactly likes nail, has strong aroma, is formed by the unopened alabastrum of Flos Caryophylli is drying, have warming middle-JIAO to send down the adverse QI,
Reinforcing the kidney and supporting YANG, the effect of stomach warming of dispeling cold.Flos Caryophylli and Carnis caprae seu ovis, with boiling energy deodorization meals, are the fragrance that Carnis caprae seu ovis increase fruit-like flavour.The Radix Angelicae Dahuricae
It is a herb, also known as Radix Angelicae Dahuricae (Radix Heraclei Scabridi), Radix angelicae dahuricae.The commercially available Radix Angelicae Dahuricae mostly is slicing product, disconnected pale complexion, has silty to adhere to, crust ash
Brown, fragrant taste, warm in nature, acrid in the mouth micro-sweet, have induce sweat, pain relieving, dehumidifying, sensible, dispersing swelling and dissipating binds effect.The Radix Angelicae Dahuricae be suitable for
Beef and mutton collocation stews, and can remove the smelling of fish or mutton of beef and mutton, Titian flavour enhancing.Anise also known as Fructus Anisi Stellati, Fructus Anisi Stellati, belong to subtropical zones and plant
Thing, there is product in China Yunnan-Guizhou, Guangdong and Guangxi Provinces and Fujian.Color is purple brown, like anistree starlike, pleasantly sweet and strong aroma taste.Anise is containing fragrance
Oil 4.8%, thus produce fragrance, slightly carry pungent.Rhizoma Zingiberis Recenss and Carnis caprae seu ovis, with boiling, can make delicious flavour, help awake stomach again and open spleen, carry
God, promotes appetite, helps digest and help the absorption to nutritional labeling for the gastrointestinal.Cortex cinnamomi japonici (Ramulus Cinnamomi) is the skin of cassia tree, containing volatile oil about 1%,
Have compositions such as water mustard alkene, eugenol in oil, gas delicate fragrance, taste micro- sweet pungent it is adaptable to the seasoning of urine smell taste raw material.Rhizoma Kaempferiae also known as sand
Rhizoma Zingiberis Recens, as flavoring agent, Main Function is the fragrance eliciting food, increases delicate flavour.Fructus Foeniculi is being dried to of samphire Fructus Foeniculi
Ripe fruit, appetite stimulator, aid digestion, sterilization, QI invigorating can support kidney, Fructus Foeniculi and green onion end can remove the fishy smell in Carnis caprae seu ovis, play
The effect of Titian.Also known as Semen Myristicae, flesh fruit, Semen Myristicae is suitable for burning and adds during halogen meat Semen Myristicae, stews and adds when beef and mutton
Semen Myristicae can put forward fresh deodorization.When Semen Myristicae uses, amount is unsuitable excessive, otherwise can cause toxic reaction, and therefore each raw material needs strict
To be added according to the proportioning in the present invention, in order to avoid part material excessive addition, to cause poisoning.
During making, by each raw material mixing of above-mentioned spice concentrated solution, add water 1000ml infusion, concentrates and treats that decoction is concentrated into
Filter during 100 ~ 150ml, gained decoction is spice concentrated solution.This process can allow the fragrance of each raw material fully concentrate, by this
The fragrance of spice concentrated solution incorporates in Carnis caprae seu ovis, can remove the fishy smell in Carnis caprae seu ovis, has the effect of Titian, allows Carnis caprae seu ovis to carry prominent
Fragrance, taste micro-pungent is peppery, eats and very has appetite, allows into eating and more wanting to eat, be so fond that will not let out of one's hand.
Beneficial effects of the present invention：Employ streptococcus acidi lactici fermented solution that Carnis caprae seu ovis are fermented, can effectively remove in Carnis caprae seu ovis
Smell of mutton, and only streptococcus acidi lactici fermented solution and Carnis caprae seu ovis need to be put in fermentation altar simultaneously, wait for a period of time, operate non-
Often facilitate.Processing technique is toasted using unique precooking, cut into slices, boiling again and being dried, makes the dried mutton produced relatively sanitary, and
And it is more easy to tasty, the form of Carnis caprae seu ovis is complete, in good taste, easily chews, and residue is few.The flavoring agent that the present invention provides and unique spice concentrate
Liquid, incorporates in Carnis caprae seu ovis, allows the uniform color of Carnis caprae seu ovis, in rufous, glossy, and has the local flavor of uniqueness, and aromatic flavor is salty
Taste is moderate, has slight acid, eats and more has appetite.
Further, in step 2, the time of fermentation is 14h.Fermentation 14h can allow smell of mutton remove more thorough.
Further, when boiling again, stir once every 30s.Carnis caprae seu ovis are avoided to boil paste.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
A kind of manufacture method of dried mutton, comprises the following steps：
Step one, the pretreatment of raw material：From the sheep hind shank that 5kg is fresh, prescind skin, bone, fat and tendon, it is cut into 0.2 ~
The mutton chop of 0.25kg, drains after cleaning；
Step 2, fermentation：Mutton chop is put in fermentation altar, fermentation altar is the conventional pickle jar commercially bought, and injects pH
Streptococcus acidi lactici fermented solution 7.5kg for 4.0 ~ 4.5, streptococcus acidi lactici fermented solution is the pickled vegetable liquid bought in food market, ferments at 30 DEG C
10h；
Step 3, precook：The mutton chop fermenting is pulled out clean, enter pot, plus mutton chop is totally submerged by clear water, heating is carried out
Precook, in boiling process, exclude the offscum on soup, after 35min, mutton chop is pulled out, cooling；
Step 4, section：By cooling after mutton chop be cut into thickness be 0.7 ~ 1cm, weight be 30 ~ 35g sliced mutton；
Step 5, boil again：By Flos Caryophylli 5g, Radix Angelicae Dahuricae 10g, anistree 30g, Rhizoma Zingiberis Recenss 20g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5g, Rhizoma Kaempferiae 5g, Fructus Foeniculi 50g, green onion end
2g and Semen Myristicae 3g, add water 1000ml infusion, filters when decoction is concentrated into 100ml, and gained decoction is spice concentrated solution.Take
5kg clear water, adds Sal 200g, soy sauce 150g, white sugar 100g, spice concentrated solution 300g, sodium nitrate 1.5g, monosodium glutamate 1.5g, recklessly
Green pepper powder 10g and cooking wine 75g.After boiling 10min, add sliced mutton boiled with big fire, then turn to boiling with soft fire, period is every 30s
Stir once, take the dish out of the pot when soup is boiled dry；
Step 6, dry baking：Sliced mutton after boiling again is put in constant temperature aeration-drying 3h at 55 DEG C, then proceeds in baking box,
Dried mutton is obtained in 240 DEG C of baking 1min；
Step 7, packaging：The dried mutton that baking completes, is vacuum-packed after cooling, obtains final product dried mutton finished product.
Embodiment 2
Embodiment 2 is with the difference of embodiment 1, and fermentation time is 12h；
Embodiment 3
Embodiment 3 is with the difference of embodiment 1, and fermentation time is 14h.
Test：
Smell of mutton is evaluated：Take meat sample, thinly slice, smelling smell of mutton is strong and weak.Again by sliced meat boiling water boiling 3min, smelling smell of mutton is strong and weak.
Finally combine both situations and overall merit is carried out to meat sample smell of mutton power.
The mensure of tenderness：Taking thick along Carnis caprae seu ovis muscle fiber direction is 0.5cm, and the cutlet of a width of 1cm is tender using digital display type muscle
Degree meter measures the shearing force (kg) needed for cross-section cube meat.3 meat samples are taken to be measured every time, results averaged.Meat sample is sheared
Power is less, then show that the tenderness of meat is better.
Using the above-mentioned assay method for smell of mutton and tenderness, the Carnis caprae seu ovis after fermenting are measured, obtain in embodiment 1 ~ 3
As follows to data：
Table 1
Note：The shearing force of fresh mutton is 1.85kg.
Can be clearly seen by the data in table 1, the fermentation time of embodiment 1 and embodiment 2 is shorter, also slight have a strong smell
Taste, and when fermenting 14h, without smelling of mutton.And the method is also provided that the tenderness of Carnis caprae seu ovis so as to mouthfeel is more preferable, and ferment
During, any impact is not produced on the organizational structure of Carnis caprae seu ovis, maintain the good meat of Carnis caprae seu ovis.And according to edible people
The follow-up investigation of group, the dried mutton made by the present invention is uniform rufous, glossy, has the distinctive wind of Carnis caprae seu ovis product
Taste, aromatic flavor, saline taste is moderate, has slight pungent, and form is complete, in good taste, easily chews.
Claims (4)
1. a kind of manufacture method of dried mutton is it is characterised in that comprise the following steps：
Step one, the pretreatment of raw material：From the sheep hind shank that 5kg is fresh, prescind skin, bone, fat and tendon, it is cut into 0.2 ~
The mutton chop of 0.25kg, drains after cleaning；
Step 2, fermentation：Mutton chop is put in fermentation altar, injection pH is 4.0 ~ 4.5 streptococcus acidi lactici fermented solution 7.5kg, 30
DEG C fermentation 10 ~ 14h；
Step 3, precook：The mutton chop fermenting is pulled out clean, enter pot, plus mutton chop is totally submerged by clear water, heating is carried out
Precook, in boiling process, exclude the offscum on soup, after 30～40min, mutton chop is pulled out, cooling；
Step 4, section：By cooling after mutton chop be cut into thickness be 0.7 ~ 1cm, weight be 30 ~ 35g sliced mutton；
Step 5, boil again：Take 5kg clear water, add flavoring agent, after boiling 10min, add sliced mutton to continue to cook, treat that soup is boiled dry
When take the dish out of the pot；
Step 6, dry baking：Sliced mutton after boiling again is put in constant temperature aeration-drying 3 ~ 4h at 55 DEG C, then proceeds to baking box
In, dried mutton is obtained in 240 DEG C of baking 1 ~ 1.5min；
Step 7, packaging：The dried mutton that baking completes, is vacuum-packed after cooling, obtains final product dried mutton finished product.
2. a kind of manufacture method of dried mutton according to claim 1 is it is characterised in that described flavoring agent includes：Sal
200g, soy sauce 150g, white sugar 100g, spice concentrated solution 300g, sodium nitrate 1.5g, monosodium glutamate 1.5g, Fructus Piperis powder 10g, cooking wine 75g.
3. a kind of dried mutton according to claim 1 manufacture method it is characterised in that：In step 2, fermentation when
Between be 14h.
4. a kind of dried mutton according to Claims 2 or 3 manufacture method it is characterised in that：When boiling again, turn over every 30s
Move once.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108477508A (en) * | 2018-03-14 | 2018-09-04 | 山东天博食品配料有限公司 | A kind of ox plate muscle and preparation method thereof |
| CN108740801A (en) * | 2018-05-14 | 2018-11-06 | 务川自治县石磨岩种养有限公司 | A kind of dried mutton processing technology |
| IT201800003286A1 (en) * | 2018-03-05 | 2019-09-05 | Villa Food S R L | METHOD FOR THE PRODUCTION AND TREATMENT OF A MEAT-BASED FOOD PRODUCT |
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| CN103815211A (en) * | 2013-12-27 | 2014-05-28 | 青岛碧水蓝天生物技术有限公司 | Method for removing mutton odor |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT201800003286A1 (en) * | 2018-03-05 | 2019-09-05 | Villa Food S R L | METHOD FOR THE PRODUCTION AND TREATMENT OF A MEAT-BASED FOOD PRODUCT |
| WO2019171407A1 (en) * | 2018-03-05 | 2019-09-12 | Villa Food S.R.L. | Method for the production and treatment of a meat-based food product |
| CN108477508A (en) * | 2018-03-14 | 2018-09-04 | 山东天博食品配料有限公司 | A kind of ox plate muscle and preparation method thereof |
| CN108740801A (en) * | 2018-05-14 | 2018-11-06 | 务川自治县石磨岩种养有限公司 | A kind of dried mutton processing technology |
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