CN106538963A - A kind of processing technique of characteristic dried mutton - Google Patents
A kind of processing technique of characteristic dried mutton Download PDFInfo
- Publication number
- CN106538963A CN106538963A CN201610950211.0A CN201610950211A CN106538963A CN 106538963 A CN106538963 A CN 106538963A CN 201610950211 A CN201610950211 A CN 201610950211A CN 106538963 A CN106538963 A CN 106538963A
- Authority
- CN
- China
- Prior art keywords
- addition
- dried mutton
- mutton
- 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
- 238000000034 method Methods 0.000 title claims abstract description 37
- 238000012545 processing Methods 0.000 title claims abstract description 27
- 239000000843 powder Substances 0.000 claims abstract description 87
- 241000283898 Ovis Species 0.000 claims abstract description 63
- 238000001035 drying Methods 0.000 claims abstract description 37
- 241000510672 Cuminum Species 0.000 claims abstract description 28
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 28
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 28
- 239000000796 flavoring agent Substances 0.000 claims description 35
- 235000019634 flavors Nutrition 0.000 claims description 35
- 235000013372 meat Nutrition 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 235000021110 pickles Nutrition 0.000 claims description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 235000020995 raw meat Nutrition 0.000 claims description 8
- 239000003921 oil Substances 0.000 claims description 7
- 239000008280 blood Substances 0.000 claims description 6
- 210000004369 blood Anatomy 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 230000002159 abnormal effect Effects 0.000 claims description 3
- 239000002671 adjuvant Substances 0.000 claims description 3
- 239000002199 base oil Substances 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 235000020997 lean meat Nutrition 0.000 claims description 3
- 210000003205 muscle Anatomy 0.000 claims description 3
- 210000001087 myotubule Anatomy 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 210000002435 tendon Anatomy 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 210000003141 lower extremity Anatomy 0.000 claims description 2
- 238000009938 salting Methods 0.000 abstract description 20
- 235000013599 spices Nutrition 0.000 abstract description 20
- 238000012360 testing method Methods 0.000 abstract description 14
- 238000002474 experimental method Methods 0.000 abstract description 12
- 238000005457 optimization Methods 0.000 abstract description 11
- 238000005516 engineering process Methods 0.000 abstract description 8
- 238000005554 pickling Methods 0.000 abstract description 8
- 238000011160 research Methods 0.000 abstract description 5
- 239000002932 luster Substances 0.000 description 12
- 235000019640 taste Nutrition 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 5
- 241001494479 Pecora Species 0.000 description 4
- 241000282894 Sus scrofa domesticus Species 0.000 description 4
- 238000011161 development Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000002304 perfume Substances 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- NOQGZXFMHARMLW-UHFFFAOYSA-N Daminozide Chemical compound CN(C)NC(=O)CCC(O)=O NOQGZXFMHARMLW-UHFFFAOYSA-N 0.000 description 2
- 235000019687 Lamb Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 101100453790 Drosophila melanogaster Kebab gene Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 101000740205 Homo sapiens Sal-like protein 1 Proteins 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 102100037204 Sal-like protein 1 Human genes 0.000 description 1
- 102100037205 Sal-like protein 2 Human genes 0.000 description 1
- 101710192308 Sal-like protein 2 Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000008242 dietary patterns Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000015231 kebab Nutrition 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003387 muscular Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000008373 pickled product Nutrition 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
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
Abstract
The invention discloses a kind of processing technique of characteristic dried mutton, the method is with Carnis caprae seu ovis as object of study, by the single factor experiment and orthogonal test of pickling spice, and the single factor experiment and orthogonal test of the processing technique of dried mutton are prepared, research prepares the optimum processing technique of dried mutton.The optimization formula for pickling spice is：Sal addition is 2%, and Fructus Piperis powder addition is 1.5%, and cumin powder addition is 2%, and Fructus Capsici powder addition is 2%, and soy sauce addition is 4%；The best processing technology condition for preparing dried mutton is：Carnis caprae seu ovis soak time is 30min, and salting period is 30min, and drying temperature is 50 DEG C, and drying time is 5h.The processing technique of the present invention is obtained attractive color, mouthfeel profit, tasty and refreshing Carnis caprae seu ovis product.
Description
Technical field
The invention belongs to food technology field, specifically, is related to a kind of processing technique of characteristic dried mutton.
Background technology
Carnis caprae seu ovis have long edible history in countries in the world as a kind of excellent poultry meat.The nutritive value of Carnis caprae seu ovis is very
Height, its protein content are higher than Carnis Sus domestica, and fat content ratio Carnis Sus domestica is low；Containing phospholipid it is many, containing mineral such as little cholesterol, calcium, phosphorus, ferrum
Matter content is apparently higher than Carnis Sus domestica, Carnis Gallus domesticus；Carnis caprae seu ovis fine and tender taste, easily digestion, in recent years domestic Carnis caprae seu ovis consumption are in rise always
Trend, Carnis caprae seu ovis also become country and advocate one of meat kind of development energetically.
With the development and the improvement of people's living standards of society, the eating patterns of people there occurs great changes, from mistake
The single intake Carnis Sus domestica for going slowly changes to cattle and sheep meat productss direction, either domestic or international market, Carnis caprae seu ovis and its sheep
Meat productss all occupy critical role.From the point of view of the development trend of international market, foreign market is increasing to the demand of Carnis caprae seu ovis.This
It is the good opportunity of China's Carnis caprae seu ovis and its product sale steering international market.
Jerky is China's traditional meat, and with the continuous development and progress of modern technologies, Carnis caprae seu ovis can be by precooking, adjusting
Taste, the technique such as boil, be dried again and make with tempting color and luster, unique flavor, shelf-stable, instant and be well received by consumers
Dried meat product.Representative Cultivars one of of the dried mutton as low moisture meat product, as which is nutritious, unique flavor, resistance to
Preserve, be easy to carry, instant the advantages of, it is deep to be liked by consumers in general.
But, tradition dried mutton production and sales at present are also in individual production, self-employed primitive stage substantially, are adding
The aspects such as work environment, the course of processing it is random larger, the processing technology of dried mutton of the prior art there is also inadequate system
And science, its crudy also without unified standard the problems such as.One is, in terms of material choice, there is Carnis caprae seu ovis raw material not new enough
It is fresh, do not remove unnecessary fat in Carnis caprae seu ovis, cause product easily to produce oils and fatss in drying, storage because fat content is high
Aoxidize and make product produce rancidity；Two is not carry out acid discharge process on request to Carnis caprae seu ovis, makes product in mouthfeel, quality, nutrition
The aspects such as quality are not fully up to expectations；Three is that the finishing to raw meat, cutting are random larger, causes raw meat size, thickness etc.
Obvious difference；Four is, in the specification that spice formula, salting period, baking time be not unified, to cause product when Carnis caprae seu ovis are pickled
Product are not homogeneous enough at aspects such as local flavor, mouthfeel, color and luster, hardness, nutritional qualities, and Quality Safety cannot also be protected.
The content of the invention
It is an object of the invention to overcome the defect that above-mentioned technology is present, there is provided a kind of processing technique of characteristic dried mutton,
The method is prepared the formula of the spice of dried mutton and its prepares critical process by research, such as Carnis caprae seu ovis soak time, when pickling
Between, the impact to Carnis caprae seu ovis product quality such as drying temperature, drying time, prepare dried mutton optimum process to acquisition,
Its concrete technical scheme is：
A kind of processing technique of characteristic dried mutton, comprises the following steps：
Step 1, raw material：From new fresh mutton, using the lean meat of lower limb in front and back；
Step 2, dividing processing：The fat of raw meat and tendon are rejected, the block of 100g sizes is cut into；
Step 3, immersion：Cube meat is placed in cold water and soaks 30min, blood leaching will be quick-boiled in muscle, is pulled out and is drained；
Step 4, precook：Soaked cube meat is placed in pot, plus cube meat is totally submerged by clear water, carried out with slow fire pre-
Boil, the offscum on meat soup in boiling process, should be excluded in time, cook 20min, harden to cube meat surface, internal pink, depletion of blood
Water is advisable, and precooks and is not added with adjuvant, or in order to remove the abnormal flavour of quality Carnis caprae seu ovis, must add the fresh ginger equivalent to raw meat weight 1%-2%
Go to have a strong smell；
Step 5, cooling, section：It is cut into after meat is cooled completely, along muscle fiber direction, according to width about 3cm, thickness is about
0.3cm, the lamellar of length 3cm, whatsoever shape require uniform in size consistent；
Step 6, pickle：The Carnis caprae seu ovis for cutting are put in Stainless steel basin, Sal is put into（2%）, cumin powder（2%）, Fructus Piperis powder
（1.5%）, Fructus Capsici powder（2%）, soy sauce（4%）, convert into juice with little water, Carnis caprae seu ovis are pickled into 30min with juice.
Step 7, boil again：Oil is put in pot, burning seventy percent is hot, is put into the sliced mutton pickled, fries into redness and pull out, and control is net
Excess oil, stays a little base oil in pot, put Herba Alii fistulosi, Rhizoma Zingiberis Recens and boil in water for a while, then dress with soy, vinegar, etc. pot, pour the sliced mutton fried into, with juice will pouring in bowl,
Take during cooking and often stir, prevent from being charred；
Step 8, baking：The Carnis caprae seu ovis fried are put into into digital display air dry oven, with 50 DEG C of baking 5h, are stirred once per 1h,
In order to avoid there is viscous sieve phenomenon, stop drying up to 17%-20% to moisture.
Compared with prior art, beneficial effects of the present invention：
Invented it is a kind of with Xinjiang produce Carnis caprae seu ovis dry productss of the Carnis caprae seu ovis as raw material manufacture method, be obtained attractive color,
Mouthfeel profit, tasty and refreshing Carnis caprae seu ovis dry productss；Dried mutton is obtained by single factor experiment and orthogonal test and pickles spice most
Excellent formula；The critical process that dried mutton is prepared using baking oven is obtained by single factor experiment and orthogonal test, it is determined that technique
In Carnis caprae seu ovis soak time, salting period, drying temperature, the parameter such as drying time, be that industrialization, large-scale production dried mutton are carried
Technical support is supplied, has been that the exploitation of Shish Kebab are provided fundamental basis.
Description of the drawings
Fig. 1 is the processing process figure of characteristic dried mutton of the present invention；
Fig. 2 is impact of the Sal addition to dried mutton organoleptic quality；
Fig. 3 is impact of the cumin powder addition to dried mutton organoleptic quality；
Fig. 4 is impact of the Fructus Piperis powder addition to dried mutton organoleptic quality；
Fig. 5 is impact of the Fructus Capsici powder addition to dried mutton organoleptic quality；
Fig. 6 is impact of the soy sauce addition to dried mutton organoleptic quality；
Fig. 7 is impact of the soak time to dried mutton organoleptic quality；
Fig. 8 is impact of the salting period to dried mutton organoleptic quality；
Fig. 9 is impact of the baked temperature to dried mutton organoleptic quality；
Figure 10 is impact of the drying time to dried mutton organoleptic quality.
Specific embodiment
Technical scheme is described in more detail with specific embodiment below in conjunction with the accompanying drawings.
1 materials and methods
1.1 materials and equipment
1.1.1 material
The forward and backward das Beinfleisch of fresh sheep：There is provided by Jiang Nan animal husbandry company limited；Sal, Semen Sesami, edible oil, are food stage, purchase
In Alar City grain and oil shop；Bulbus Allii, Rhizoma Zingiberis Recenss：It is purchased from the Alar City market of farm produce；Cumin powder, Fructus Piperis powder, Fructus Capsici powder, soy sauce：By（It is raw
Producing producer is）Xinjiang Xiao Chu Food Co., Ltd produces.
1.1.2 instrument and equipment
1 key instrument equipment of table
Table 1 The main equipments
Non-stick pan, spoon, knife, chopping board etc..
1.2 method
1.2.1 dried mutton processing process is as shown in Figure 1.
1.2.2 key points for operation
Raw material：From new fresh mutton, the lean meat of back leg was advisable in the past.
Dividing processing：The fat of raw meat and tendon are rejected, the block of 100g sizes is cut into.
Immersion：Cube meat is placed in cold water and soaks 30min, blood leaching will be quick-boiled in muscle, is pulled out and is drained.
Precook：Soaked cube meat is placed in pot, plus cube meat is totally submerged by clear water, is precooked with slow fire.Cook
During should exclude offscum on meat soup in time, cook 20min, harden to cube meat surface, internal pink is advisable without blood and slime.
Precooking adjuvant of be typically not added with, but sometimes for removing the abnormal flavour of quality Carnis caprae seu ovis, must plus the fresh ginger equivalent to raw meat weight 1%-2% go
Have a strong smell.
Cooling, section：It is cut into after meat is cooled completely, along muscle fiber direction, according to width about 3cm, thickness about 0.3cm, length
The lamellar of 3cm.Whatsoever shape requires uniform in size consistent.
Pickle：The Carnis caprae seu ovis for cutting are put in Stainless steel basin, refined salt, cumin powder, Fructus Piperis powder, Fructus Capsici are put into by recipe requirements
Powder, soy sauce, little water convert into juice, and Carnis caprae seu ovis are pickled 30min or so with juice.
Boil again：Oil is put in pot, burning seventy percent is hot, is put into the sliced mutton pickled, fries into redness and pull out, control remainder oil,
A little base oil is stayed in pot, Herba Alii fistulosi, Rhizoma Zingiberis Recens is put and is boiled in water for a while, then dress with soy, vinegar, etc. pot, pour the sliced mutton fried into, with juice will pouring in bowl, the cooking phase
Between take and often stir, prevent from being charred.
Drying：The Carnis caprae seu ovis fried are put into into digital display air dry oven, with 50 DEG C of baking 5h, are stirred once per 1h, to moisture
Content reaches 17%-20%, in order to avoid there is viscous sieve phenomenon.
1.3 marking product quality methods
Using expert judging method, standards of grading, scoring mark are worked out according to factors such as color and luster, local flavor, mouthfeel and structural states
Standard is shown in Table 2.Group is evaluated by 10 Majors of Food compositions of personnel, comprehensive grading is carried out to which in strict accordance with standards of grading.
The subjective appreciation project and standard of 2 dried mutton of table
Table 2 sensory evaluation of lamb dry items and norms
1.4 EXPERIMENTAL DESIGN
1.4.1 pickle the research of spice formula
1.4.1.1 impact of the Sal addition to dried mutton organoleptic quality
Use Carnis caprae seu ovis 100g, addition cumin powder 2%, Fructus Piperis powder 1.5%, Fructus Capsici powder 2%, soy sauce 4%, then add respectively Sal 1%,
1.5%th, 2%, 2.5%, 3%, air-dried mutton is prepared, and its quality is evaluated, Sal addition is studied to dried mutton quality
Impact.
1.4.1.2 impact of the cumin powder addition to dried mutton organoleptic quality
Carnis caprae seu ovis 100g is used, adds optimal Sal addition by 1.4.1.1 experimental results, add Fructus Piperis powder 1.5%, Fructus Capsici powder
2%th, soy sauce 4%, again respectively add cumin powder 1%, 1.5%, 2%, 2.5%, 3%, prepare dried mutton, and its quality evaluated, with
Research impact of the cumin powder addition to dried mutton quality.
1.4.1.3 impact of the Fructus Piperis powder addition to dried mutton organoleptic quality
Carnis caprae seu ovis 100g is used, is added optimum Sal addition by 1.4.1.1 and 1.4.1.1 experimental results and optimum cumin powder is added
Dosage, adds Fructus Capsici powder 2%, soy sauce 4%, adds Fructus Piperis powder 1%, 1.5%, 2%, 2.5%, 3% again respectively, prepare dried mutton, and to which
Quality is evaluated, to study impact of the Fructus Piperis powder addition to dried mutton quality.
1.4.1.4 impact of the Fructus Capsici powder addition to dried mutton organoleptic quality
Use Carnis caprae seu ovis 100g, by 1.4.1.1 to 1.4.1.3 experimental results add optimum Sal addition, optimum cumin powder and
Optimum Fructus Piperis powder addition, adds soy sauce 4%, adds Fructus Capsici powder 1%, 1.5%, 2%, 2.5%, 3% again respectively, prepare dried mutton, and
Its quality is evaluated, to study impact of the Fructus Capsici powder addition to dried mutton quality.
1.4.1.5 impact of the soy sauce addition to dried mutton organoleptic quality
Carnis caprae seu ovis 100g is used, adds optimum Sal addition, optimum cumin powder, most by 1.4.1.1 to 1.4.1.4 experimental results
Excellent Fructus Piperis powder addition and optimum Fructus Capsici powder addition, add soy sauce 2%, 4%, 6%, 8%, 10% again respectively, prepare dried mutton, and
Its quality is evaluated, to study impact of the Fructus Capsici powder addition to dried mutton quality.
1.4.1.6 pickle the optimization of spice formula
On the basis of spice single factor experiment is pickled, Sal addition, cumin powder addition, Fructus Piperis powder addition are chosen
Amount, 5 factors of Fructus Capsici powder addition and soy sauce addition, each factor choose 4 more excellent levels, carry out L16(45) orthogonal reality
Test, be shown in Table 3.
Table 3 pickles spice formula orthogonal test factor and level
Orthogonal test factor and level design formula
1.4.2 the research of Carnis caprae seu ovis technique for processing dried
1.4.2.1 impact of the soak time to dried mutton organoleptic quality
100g Carnis caprae seu ovis are taken respectively, after soaking 20min, 30min, 40min, 50min, 60min in water, Jing precooks, cools down,
After section, the optimization formula of the spice studied by 1.4.2 carries out pickling 40min, then boils again（About 5min）, 50 DEG C of bakings
5h, prepares dried mutton, and its quality is evaluated, to study impact of the soak time to dried mutton quality.
1.4.2.2 impact of the salting period to dried mutton organoleptic quality
100g Carnis caprae seu ovis are taken respectively, by the optimum soak time immersion Carnis caprae seu ovis of 1.4.2.1, Jing after precooking, cool down, cut into slices, are pressed
The optimization formula of the spice 1.4.2 studied is pickled to Carnis caprae seu ovis, salting period be respectively 20min, 30min, 40min,
50min, 60min, are then boiled again（About 5min）, 50 DEG C are baked 5h, prepare dried mutton, and its quality is evaluated, to study
Impact of the salting period to dried mutton quality.
1.4.2.3 impact of the baked temperature to dried mutton organoleptic quality
100g Carnis caprae seu ovis are taken respectively, by the optimum soak time immersion Carnis caprae seu ovis of 1.4.2.1, Jing after precooking, cool down, cut into slices, are pressed
The optimization formula of the spice 1.4.2 studied is pickled to Carnis caprae seu ovis, and salting period 1.4.2.2 is carried out by optimal result, and multiple
Boil（About 5min）, then baking 5h is carried out with 40 DEG C, 45 DEG C, 50 DEG C, 55 DEG C, 60 DEG C, prepare dried mutton, and its quality is carried out
Evaluate, to study impact of the baked temperature to dried mutton organoleptic quality.
1.4.2.4 impact of the baking time to dried mutton organoleptic quality
100g Carnis caprae seu ovis are taken respectively, by the optimum soak time immersion Carnis caprae seu ovis of 1.4.2.1, Jing after precooking, cool down, cut into slices, are pressed
The best formula of the spice 1.4.2 studied is pickled to Carnis caprae seu ovis, and salting period 1.4.2.2 is carried out by optimal result, and multiple
Boil（About 5min）, the optimum drying temperature then studied with 1.4.2.3 baked, baking time respectively 3h, 4h, 5h, 6h,
7h, 8h, prepare dried mutton, and its quality are evaluated, to study impact of the baking time to dried mutton organoleptic quality.
1.4.2.5 the optimization of Carnis caprae seu ovis technique for processing dried
On the basis of Carnis caprae seu ovis technique for processing dried single factor experiment, soak time, salting period, baked temperature, baking are chosen
4 factors of time, 3 more excellent levels are chosen per factor carries out L9(34) orthogonal experiment, it is shown in Table 4.
4 Carnis caprae seu ovis technique for processing dried orthogonal test factor of table and level
Table 4 technology design of orthogonal test factors and levels
2 results and analysis
2.1 pickle the result of the test of spice formulating
2.1.1 impact of the Sal addition to dried mutton organoleptic quality
Fig. 2 is shown in impact of the Sal addition to dried mutton organoleptic quality.As seen from Figure 2, with Sal addition
Increase, the local flavor of dried mutton increases, but when Sal addition is more than 2%, the local flavor of dried mutton declines.Therefore Sal
Addition is so that the local flavor of dried mutton when 2% is optimal, mouthfeel is best；When the addition of Sal is below 1%, local flavor shows slightly not enough；
When the addition of Sal is more than 3%, mouthfeel is salty, have impact on the flavor quality of dried mutton.When therefore, with Sal addition as 2%
Its sensible quality is best.
2.1.2 impact of the cumin powder addition to dried mutton organoleptic quality
Fig. 3 is shown in impact of the cumin powder addition to dried mutton organoleptic quality.As seen from Figure 3, as cumin powder adds
The increase of amount, the quality of dried mutton are first raised and are reduced afterwards, when the addition of cumin powder is 2%, the local flavor of dried mutton be it is optimal,
Mouthfeel preferably, when the addition of cumin powder is less than 1% tastes the unique perfume less than cumin powder, when the addition height of cumin powder
When 3%, Fructus Cumini Cymini fragrance is laid particular stress on, and other local flavors have been covered, the flavor quality of dried mutton is have impact on.
2.1.3 impact of the Fructus Piperis powder addition to dried mutton organoleptic quality
Fig. 4 is shown in impact of the Fructus Piperis powder addition to dried mutton organoleptic quality, as seen from Figure 4, as Fructus Piperis powder adds
The increase of amount, the quality of dried mutton are first raised and are reduced afterwards, and when the addition of Fructus Piperis powder is 1.5%, the local flavor of dried mutton is for most
Good, mouthfeel preferably, when the addition of Fructus Piperis powder is less than 1% tastes the unique perfume less than Fructus Piperis powder, when the addition of Fructus Piperis powder
During higher than 3%, Fructus Piperiss taste is laid particular stress on, and other local flavors have been covered, the flavor quality of dried mutton is have impact on.Therefore, added with Fructus Piperis powder
When dosage is 1.5%, its sensible quality is best.
2.1.4 impact of the Fructus Capsici powder addition to dried mutton organoleptic quality
Fig. 5 is shown in impact of the Fructus Capsici powder addition to dried mutton organoleptic quality, as seen from Figure 5, as Fructus Capsici powder adds
The increase of amount, the quality of dried mutton are first raised and are reduced afterwards, when the addition of Fructus Capsici powder is 2%, the local flavor of dried mutton be it is optimal,
Mouthfeel preferably, when the addition of Fructus Capsici powder is below 1%, tastes the unique perfume less than Fructus Capsici powder, when the addition height of Fructus Capsici powder
When 3g, taste is excessively pungent, and other local flavors have been covered, and have impact on the flavor quality of dried mutton.Therefore, added with Fructus Capsici powder
When dosage is 2%, its sensible quality is best.
2.1.5 impact of the soy sauce addition to dried mutton organoleptic quality
Fig. 6 is shown in impact of the soy sauce addition to dried mutton organoleptic quality, as seen from Figure 6, with soy sauce addition
Increase, the quality of dried mutton is first raised and reduced afterwards, when the addition of soy sauce is 4%, the local flavor of dried mutton is optimal；Work as soy sauce
Addition be less than 2% when taste less than soy sauce unique perfume, when soy sauce addition be higher than 10% when, color and luster black, affect
The flavor quality of dried mutton.When therefore, with soy sauce addition as 4%, its sensible quality is best.
2.1.6 pickle the optimization of spice formula
The orthogonal experiments for pickling spice formula are shown in Table 5.
Table 5 pickles the orthogonal experiments of spice formula
Table 5 for spices formula of the orthogonal experiment results
As shown in Table 5, in Sal, Fructus Piperis powder, cumin powder, Fructus Capsici powder, 5 factors of soy sauce, dried mutton sense organ product are affected
The order of matter is：A（Sal addition）＞ E（Soy sauce addition）＞ B（Fructus Piperis powder addition）＞ D（Fructus Capsici powder addition）＞
C（Cumin powder addition）, i.e. Sal addition affects maximum to its sensible quality, then be soy sauce addition, Fructus Piperis powder addition,
Fructus Capsici powder addition, and cumin powder addition affects minimum to which.The spice optimization formula of pickling for preparing dried mutton is
A3B2C3D2E2, i.e., when Carnis caprae seu ovis are pickled, Sal addition is 2%, and Fructus Piperis powder addition is 1.5%, and cumin powder addition is 2%, Fructus Capsici
Powder addition is 2%, and soy sauce addition is 4%.
Checking test：By the optimization formula for pickling spice of dried mutton, i.e., when Carnis caprae seu ovis are pickled, Sal addition is 2%, recklessly
Green pepper powder addition is 1.5%, and cumin powder addition is 2%, and Fructus Capsici powder addition is 2%, and soy sauce addition is 4%, prepares dried mutton,
And carry out subjective appreciation, 91.4 points of its score.
2.2 dried muttons add the result of the test of technical study
2.2.1 impact of the soak time to dried mutton organoleptic quality
Fig. 7 is shown in impact of the soak time to dried mutton organoleptic quality, as shown in Figure 7, with the prolongation of soak time, Carnis caprae seu ovis
Dry quality is first raised and is reduced afterwards.When soak time is 30min, the mouthfeel of dried mutton, hardness are best, and structural state is uniform.
Because soak time is too short, the hardness of dried mutton can be affected.Soak time is oversize, can affect structural state, the mouthfeel of dried mutton
It is not good.Soak time 30min, now the mouthfeel of dried mutton, shape and local flavor are optimal.Therefore soak time is selected to be 30min.
2.2.2 impact of the salting period to dried mutton organoleptic quality
It is one important procedure of this experiment to pickle.Pickling to improve local flavor, improve product quality and shelf-life, and makes to manifest
Lucid and lively color and luster.
Fig. 8 is shown in impact of the salting period to dried mutton organoleptic quality, and as shown in Figure 8, when salting period is 30min, product is commented
Divide high, color and luster and local flavor peak, and organoleptic quality is best.Because when salting period is less than 30min, flavor substance is generated
Less, meat-like flavor is thin, color and luster and local flavor are undesirable.When being longer than 60min, meat-like flavor is dense, color and luster, better flavor, but pickles
Time is oversize.Therefore, with salting period 30min as best.
2.2.3 impact of the drying temperature to dried mutton sensory evaluation scores
Fig. 9 is shown in impact of the drying temperature to dried mutton official's quality.As shown in Figure 9, during 50 DEG C of drying temperature, the product of dried mutton
Matter highest.Because temperature is relatively low, need long time drying, color and luster and local flavor not good.Drying temperature is too high, the color of air-dried mutton
Pool and mouthfeel are poor.When 50 DEG C, the color and luster of dried mutton, taste and flavor are optimal.Therefore drying temperature is selected to be 50 DEG C.
2.2.4 impact of the drying time to dried mutton sensory evaluation scores
Figure 10 is shown in impact of the drying time to dried mutton organoleptic quality.As shown in Figure 10, dried mutton when drying time is 5h
Quality highest.Because drying time is too short, surface is more stiff, and internal muscular is softer, and color and luster and local flavor be not good.Drying time mistake
Long, surface forms duricrust, and surface is completely dried up firmly.Drying time be 5h when reach quality peak, now the color and luster of dried mutton,
Taste and flavor is optimal.Therefore drying time is selected to be 5h.
2.2.5 the optimization of Carnis caprae seu ovis technique for processing dried
Carnis caprae seu ovis technique for processing dried orthogonal experiments are shown in Table 6.
The orthogonal test table of the optimization of 6 Carnis caprae seu ovis technique for processing dried of table
Table 6 lamb to do optimum screening of orthogonal table
As shown in Table 6, in soak time, salting period, drying temperature, 4 factors of drying time, affect Carnis caprae seu ovis dry product
The order of matter is：C（Drying temperature）＞ D（Drying time）＞ B（Salting period）＞ A（Soak time）, i.e. drying temperature is to sheep
The impact of jerky is maximum, is secondly drying time, salting period, and soak time affects minimum to which.Prepare dried mutton most
Excellent fabrication process condition is A2B2C1D1, i.e. soak time is 30min, and salting period is 30min, and drying temperature is 50 DEG C, drying
Time is 5h.
Checking test：By the optimum fabrication process condition for preparing dried mutton, i.e. soak time be 30min, salting period
For 30min, drying temperature is 50 DEG C, and drying time is 5h, prepares dried mutton, and carries out subjective appreciation, 93.5 points of its score, system
Obtain attractive color, mouthfeel profit, tasty and refreshing Carnis caprae seu ovis dry productss.
The best processing technology for preparing dried mutton is：Carnis caprae seu ovis 100g is used, 30min is soaked in water, then it is pre- with slow fire 20min
Boil, after natural cooling, section, addition Sal 2%, Fructus Piperis powder 1.5%, cumin powder 2%, Fructus Capsici powder 2% and soy sauce 4% and little water are entered
Row pickles 30min, and Jing after boiling again, it is 5h to be put in baking oven with 50 DEG C of drying times, is allowed to drying, i.e., prepared attractive color, mouth
Sense profit, tasty and refreshing Carnis caprae seu ovis product.
The above, preferably specific embodiment only of the invention, protection scope of the present invention not limited to this are any ripe
Those skilled in the art are known in the technical scope of present disclosure, the letter of the technical scheme that can be become apparent to
Altered or equivalence replacement are each fallen within protection scope of the present invention.
Claims (2)
1. a kind of processing technique of characteristic dried mutton, it is characterised in that comprise the following steps：
Step 1, raw material：From new fresh mutton, using the lean meat of lower limb in front and back；
Step 2, dividing processing：The fat of raw meat and tendon are rejected, the block of 100g sizes is cut into；
Step 3, immersion：Cube meat is placed in cold water and soaks 30min, blood leaching will be quick-boiled in muscle, is pulled out and is drained；
Step 4, precook：Soaked cube meat is placed in pot, plus cube meat is totally submerged by clear water, is precooked with slow fire, is boiled
The offscum on meat soup should be excluded during system in time, 20min is cooked, hardened to cube meat surface, internal pink without blood and slime is
Preferably, precook and be not added with adjuvant, or in order to remove the abnormal flavour of quality Carnis caprae seu ovis, the fresh ginger equivalent to raw meat weight 1%-2% must be added to go
Have a strong smell；
Step 5, cooling, section：It is cut into after meat is cooled completely, it is along muscle fiber direction, according to width about 3cm, thickness about 0.3cm, long
The lamellar of 3cm is spent, whatsoever shape requires uniform in size consistent；
Step 6, pickle：The Carnis caprae seu ovis for cutting are put in Stainless steel basin, be put into Sal, cumin powder, Fructus Piperis powder, Fructus Capsici powder, soy sauce,
Little water converts into juice, and Carnis caprae seu ovis are pickled 30min with juice.
Step 7, boil again：Oil is put in pot, burning seventy percent is hot, is put into the sliced mutton pickled, fries into redness and pull out, controls remainder
Oil, stays a little base oil in pot, put Herba Alii fistulosi, Rhizoma Zingiberis Recens and boil in water for a while, then dress with soy, vinegar, etc. pot, pour the sliced mutton fried into, with juice pouring in bowl, boils
Take during system and often stir, prevent from being charred；
Step 8, baking：The Carnis caprae seu ovis fried are put into into digital display air dry oven, with 50 DEG C of baking 5h, are stirred once per 1h, in order to avoid
There is viscous sieve phenomenon, stop drying up to 17%-20% to moisture.
2. the processing technique of according to claim a kind of characteristic dried mutton, it is characterised in that Sal addition in step 6
For 2%, Fructus Piperis powder addition is 1.5%, and cumin powder addition is 2%, and Fructus Capsici powder addition is 2%, and soy sauce addition is
4%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610950211.0A CN106538963A (en) | 2016-11-02 | 2016-11-02 | A kind of processing technique of characteristic dried mutton |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610950211.0A CN106538963A (en) | 2016-11-02 | 2016-11-02 | A kind of processing technique of characteristic dried mutton |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106538963A true CN106538963A (en) | 2017-03-29 |
Family
ID=58392750
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610950211.0A Pending CN106538963A (en) | 2016-11-02 | 2016-11-02 | A kind of processing technique of characteristic dried mutton |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106538963A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106993759A (en) * | 2017-03-31 | 2017-08-01 | 贵州大学 | A kind of spicy mutton product of unique lacol flavor |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028232A (en) * | 2010-11-03 | 2011-04-27 | 张家港市塘桥生态农产品专业合作社 | Leisure dried mutton and preparation method thereof |
| CN102475286A (en) * | 2010-11-26 | 2012-05-30 | 重庆市黔江区黔双科技有限公司 | Dried mutton making method |
| CN104473191A (en) * | 2014-11-25 | 2015-04-01 | 安徽中亚食品有限公司 | Fried mutton jerky with cumin and processing method thereof |
-
2016
- 2016-11-02 CN CN201610950211.0A patent/CN106538963A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028232A (en) * | 2010-11-03 | 2011-04-27 | 张家港市塘桥生态农产品专业合作社 | Leisure dried mutton and preparation method thereof |
| CN102475286A (en) * | 2010-11-26 | 2012-05-30 | 重庆市黔江区黔双科技有限公司 | Dried mutton making method |
| CN104473191A (en) * | 2014-11-25 | 2015-04-01 | 安徽中亚食品有限公司 | Fried mutton jerky with cumin and processing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106993759A (en) * | 2017-03-31 | 2017-08-01 | 贵州大学 | A kind of spicy mutton product of unique lacol flavor |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103637224A (en) | Novel mutton jerky and preparation method thereof | |
| US20190313676A1 (en) | Boiled pork bossam and preparation method therefor | |
| CN106942620A (en) | A kind of preparation method of Saute beef with cayenne pepper | |
| CN105558975A (en) | Odor-free mutton soup and manufacturing method thereof | |
| CN105475856A (en) | Making method for mutton in carbon pot | |
| CN105077131A (en) | Sichuan flavor braised seasoning and preparation method and application thereof | |
| CN105077177B (en) | A kind of Islamic Highland cattle mutton sauce and processing method containing fern fiber crops and matrimony vine | |
| CN104522560A (en) | Preparation method of marinated bamboo shoot | |
| CN104273548A (en) | Dried beef with function of enhancing immunity and preparation method of dried beef | |
| CN103859336B (en) | A kind of boiling in water for a while, then dress with soy, vinegar, etc. is fried fish condiment and boils in water for a while, then dress with soy, vinegar, etc. the cooking method frying fish | |
| CN106538963A (en) | A kind of processing technique of characteristic dried mutton | |
| CN108433042A (en) | A kind of vegetables mutton meatballs | |
| KR101203769B1 (en) | Korea style meatball and the method for manufacturing the same | |
| CN107439965A (en) | A kind of Fried Lamb with Cumin and preparation method thereof | |
| CN105495155A (en) | Production method of stewed rice with beefsteak | |
| CN104305318A (en) | Pork and fish ball cooking dish style in pickle flavor | |
| KR20180066639A (en) | Soondae champon and manufacturing method thereof | |
| CN103211243A (en) | Method for producing dried beef food and dried beef food produced by the method thereof | |
| KR102014996B1 (en) | Method for preparing GIMBAP | |
| CN103549509A (en) | Fish product and preparation method thereof | |
| CN105767758A (en) | Steamed fish preparation method | |
| CN109892581A (en) | A kind of high calcium fish floss of crab fragrance and preparation method thereof | |
| CN108685038A (en) | A kind of production method of chafing dish pork tripe | |
| CN116138404B (en) | Preparation method of salt roasted chicken | |
| CN107691976A (en) | A kind of preparation method of water chestnut Stuffed Meat Balls |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170329 |
|
| RJ01 | Rejection of invention patent application after publication |