CN106578854A - Muttony smell removing method for mutton - Google Patents
Muttony smell removing method for mutton Download PDFInfo
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- CN106578854A CN106578854A CN201611241035.XA CN201611241035A CN106578854A CN 106578854 A CN106578854 A CN 106578854A CN 201611241035 A CN201611241035 A CN 201611241035A CN 106578854 A CN106578854 A CN 106578854A
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- Prior art keywords
- mutton
- water
- smell
- leaf
- almond
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- 238000000034 method Methods 0.000 title claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 16
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 16
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 16
- 239000011425 bamboo Substances 0.000 claims abstract description 16
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 15
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 14
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 12
- 235000011437 Amygdalus communis Nutrition 0.000 claims abstract description 12
- 235000020224 almond Nutrition 0.000 claims abstract description 12
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 11
- 239000000661 sodium alginate Substances 0.000 claims abstract description 11
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 11
- 235000013405 beer Nutrition 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 241001330002 Bambuseae Species 0.000 claims description 15
- 235000018185 Betula X alpestris Nutrition 0.000 claims description 14
- 235000018212 Betula X uliginosa Nutrition 0.000 claims description 14
- 239000002002 slurry Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 4
- 240000003915 Lophatherum gracile Species 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 239000003610 charcoal Substances 0.000 abstract 1
- 244000005700 microbiome Species 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 description 4
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- WQTZCQIRCYSUBQ-UHFFFAOYSA-N 4-Methylnonanoic acid Chemical class CCCCCC(C)CCC(O)=O WQTZCQIRCYSUBQ-UHFFFAOYSA-N 0.000 description 2
- LEGGANXCVQPIAI-UHFFFAOYSA-N 4-methyl-octanoic acid Chemical class CCCCC(C)CCC(O)=O LEGGANXCVQPIAI-UHFFFAOYSA-N 0.000 description 2
- 241001494479 Pecora Species 0.000 description 2
- OBETXYAYXDNJHR-UHFFFAOYSA-N alpha-ethylcaproic acid Natural products CCCCC(CC)C(O)=O OBETXYAYXDNJHR-UHFFFAOYSA-N 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000186840 Lactobacillus fermentum Species 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 1
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 230000003321 amplification Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000007705 chemical test Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 230000008673 vomiting 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the technical field of food processing, and in particular relates to a muttony smell removing method for mutton. The method comprises the following steps: firstly, putting mutton into mixed liquid of beer, rice wine and water, taking out the mutton, and rapidly sucking off water on the surface of the mutton; uniformly spraying a treatment agent consisting of almond kernels, charcoal carbon, sodium alginate and bamboo leaf water to the surface of the mutton, and placing for 8-10 hours at room temperature. The method provided by the invention is simple and efficient, the muttony smell of the mutton can be rapidly removed, the taste of the mutton is not changed in the treatment process, the mutton can be fresh, tender and juicy, the amount of contaminating microorganisms can be reduced, and a high safety coefficient can be achieved.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of smell doffing method of mutton.
Background technology
Mutton, is the meat of bovid goat or sheep, and with the warm kidney of middle benefit gas, effect of tonifying Qi and blood cures mainly taste empty
It is cold, abdominal pain diarrhea, vomiting, deficiency of food etc..Mutton because nutritious, containing moisture, protein, fat, carbohydrate, ash content and substantial amounts of
Trace element, becomes the first-selection that many people's autumn and winter nourish.But, because mutton has smell, allow many people to hang back.
Chinese patent（CN201110352841.5）There is provided a kind of method for removing sheepy odor of mutton, the method with Lactobacillus plantarum,
Lactobacillus fermenti and streptococcus cremoris prepare leavening Jing after Amplification Culture, are then sprayed on mutton surface, and the method can go
Except the gas of having a strong smell of most of mutton, but composite ferment preparation process is loaded down with trivial details, and the mutton after agent fermentation by fermentation, meat fragrance
And succulence is deteriorated.
The content of the invention
For the problem that prior art is present, the invention provides a kind of smell doffing method of mutton.
The technical scheme that adopted to achieve these goals of the present invention for：
The invention provides a kind of smell doffing method of mutton, comprises the following steps：
（1）Mutton is placed in the mixed liquor of beer, yellow rice wine and water and is soaked, blot surface moisture after mutton is taken out rapidly；
（2）The inorganic agent that almond, birch carbon, sodium alginate and leaf of bamboo water are constituted uniformly is sprayed on into mutton surface, under room temperature
Place 8-10h.
Further, the volume ratio of the beer, yellow rice wine and water is 1:4:10.
The time of above-mentioned treatment fluid immersion is 10-15min.
Further, the mass ratio of almond, birch carbon, sodium alginate and leaf of bamboo water is 2 in the inorganic agent:0.3-0.4:
0.1:20。
Above-mentioned inorganic agent be almond, leaf of bamboo water and sodium alginate are well mixed after be beaten, obtain slurry；Birch carbon is crushed
Powder, is then well mixed birch powdered carbon with slurry.
Leaf of bamboo water used in the present invention is according to solid-liquid ratio 1g by lophatherum gracile：100mL adds distilled water, boils 40min
.
In the method that the present invention is provided, containing abundant vitamin E etc. in the leaf of bamboo, the fat rancidity of mutton can be delayed,
Keep the fresh and tender succulence of mutton mouthfeel, each raw material mutually to act synergistically in processing procedure, dissolution, suction-operated can be passed through, so as to
Reduce the content of the 4- methyloctanoic acids, 4- methyl nonanoic acids and 4- ethyls octanoic acid in mutton.
Beneficial effects of the present invention are：
（1）Processing method of the present invention is simply efficient, can quickly remove the gas of having a strong smell of mutton；
（2）In processing procedure, do not change the mouthfeel of mutton, fresh and tender succulence, and the generation of miscellaneous bacteria can be reduced, safety coefficient is high.
Specific embodiment
Below by embodiment, the present invention will be further elaborated, it should be appreciated that, the description below merely to
The present invention is explained, its content is not defined.
Embodiment 1
A kind of smell doffing method of mutton, comprises the following steps：
（1）It is 1 that mutton is placed in into beer, yellow rice wine and water according to volume ratio:4:10min (mixing is soaked in the mixed liquor of 10 compositions
Liquid did not had mutton), blot surface moisture after mutton is taken out rapidly；
（2）The inorganic agent that almond, birch carbon, sodium alginate and leaf of bamboo water are constituted uniformly is sprayed on into mutton surface, under room temperature
Place 8-10h；
The mass ratio of almond, birch carbon, sodium alginate and leaf of bamboo water is 2 in the inorganic agent:0.3:0.1:20.
The preparation method of inorganic agent is：First by lophatherum gracile according to solid-liquid ratio 1g：100mL adds distilled water, boils
40min, obtains leaf of bamboo water, dries in the air cool；It is beaten after almond, leaf of bamboo water and sodium alginate are well mixed, obtains slurry；Birch carbon is crushed
Powder（Powder size is 80 mesh）, then birch powdered carbon is well mixed with slurry.
Embodiment 2
A kind of smell doffing method of mutton, comprises the following steps：
（1）It is 1 that mutton is placed in into beer, yellow rice wine and water according to volume ratio:4:15min (mixing is soaked in the mixed liquor of 10 compositions
Liquid did not had mutton), blot surface moisture after mutton is taken out rapidly；
（2）The inorganic agent that almond, birch carbon, sodium alginate and leaf of bamboo water are constituted uniformly is sprayed on into mutton surface, under room temperature
Place 8-10h；
The mass ratio of almond, birch carbon, sodium alginate and leaf of bamboo water is 2 in the inorganic agent: 0.4:0.1:20.
The preparation method of inorganic agent is same embodiment 1.
（One）The mutton of embodiment 1-2 process is carried out into 4- methyloctanoic acids, 4- methyl nonanoic acids and 4- ethyls octanoic acid containing measurement
It is fixed, contrasted with untreated mutton, concrete outcome is shown in Table 1.
Table 1
From table 1 it follows that the processing method that the present invention is provided can remove most sheep smell of mutton.
（Two）Mutton after the process of embodiment 1-2 is carried out into Physico-chemical tests, control group is set, control group adopts Chinese patent
（CN20111035841.5）The method for removing sheepy odor of mutton of offer, concrete testing result is shown in Table 2.
Table 2
（Three）Sensory evaluation
Lean meat after the process of embodiment 1-2 is cut into into 1cm3Meat cubelets it is stand-by, control group is set, control group adopts Chinese patent
（CN20111035841.5）The method for removing sheepy odor of mutton of offer, takes out after boiling, and drains away the water.Sensory evaluation group is that sense organ is special
Property it is sensitive, 10 employees for not liking to mutton smell of mutton at ordinary times or detesting constitute；Sensory evaluation is as follows with specific reference to standard：
Tenderness：It is stone（0 point）～very soft（5 points）；
Succulence：It is very dry（0 point）～unusual succulence（5 points）；
Fragrance：It is very weak（0 point）～very strong（5 points）；
Acceptance level：Detest（0 point）～like（5 points）
Concrete evaluation result is shown in Table 3.
Table 3
Claims (6)
1. a kind of smell doffing method of mutton, it is characterised in that comprise the following steps：
（1）Mutton is placed in the mixed liquor of beer, yellow rice wine and water and is soaked, blot surface moisture after mutton is taken out rapidly；
（2）The inorganic agent that almond, birch carbon, sodium alginate and leaf of bamboo water are constituted uniformly is sprayed on into mutton surface, under room temperature
Place 8-10h.
2. smell doffing method according to claim 1, it is characterised in that the volume ratio of the beer, yellow rice wine and water is 1:4:
10。
3. smell doffing method according to claim 2, it is characterised in that the time of the immersion is 10-15min.
4. smell doffing method according to claim 1, it is characterised in that almond, birch carbon, sodium alginate in the inorganic agent
And the mass ratio of leaf of bamboo water is 2:0.3-0.4:0.1:20.
5. smell doffing method according to claim 4, it is characterised in that the inorganic agent is by almond, leaf of bamboo water and marine alga
Sour sodium is beaten after being well mixed, and obtains slurry；It is powder that birch carbon is crushed, and is then well mixed birch powdered carbon with slurry.
6. the smell doffing method according to claim 1,4 or 5, the leaf of bamboo water is according to solid-liquid ratio 1g by lophatherum gracile：100mL
Distilled water is added, 40min is boiled.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611241035.XA CN106578854A (en) | 2016-12-29 | 2016-12-29 | Muttony smell removing method for mutton |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611241035.XA CN106578854A (en) | 2016-12-29 | 2016-12-29 | Muttony smell removing method for mutton |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106578854A true CN106578854A (en) | 2017-04-26 |
Family
ID=58603119
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611241035.XA Pending CN106578854A (en) | 2016-12-29 | 2016-12-29 | Muttony smell removing method for mutton |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106578854A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107801926A (en) * | 2017-10-31 | 2018-03-16 | 王钟鸣 | A kind of mutton except having a strong smell and cooking methods |
| CN112931759A (en) * | 2021-03-13 | 2021-06-11 | 绵阳市米小福食品有限公司 | Method for removing peculiar smell of raw meat |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102551081A (en) * | 2011-11-10 | 2012-07-11 | 哈尔滨市海澳斯生物科技开发有限公司 | Method for removing sheepy odor of mutton |
| CN102860541A (en) * | 2012-09-07 | 2013-01-09 | 窦桂明 | Method for preparing mutton soup without mutton smells and fishy smells |
| CN105995876A (en) * | 2016-05-30 | 2016-10-12 | 沿河土家族自治县麻阳河食品有限公司 | Application of mutton smell modifier in making process of dried mutton |
-
2016
- 2016-12-29 CN CN201611241035.XA patent/CN106578854A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102551081A (en) * | 2011-11-10 | 2012-07-11 | 哈尔滨市海澳斯生物科技开发有限公司 | Method for removing sheepy odor of mutton |
| CN102860541A (en) * | 2012-09-07 | 2013-01-09 | 窦桂明 | Method for preparing mutton soup without mutton smells and fishy smells |
| CN105995876A (en) * | 2016-05-30 | 2016-10-12 | 沿河土家族自治县麻阳河食品有限公司 | Application of mutton smell modifier in making process of dried mutton |
Non-Patent Citations (3)
| Title |
|---|
| 孙立娜等: "竹叶抗氧化物在冷却羊肉中的保鲜效果", 《肉类研究》 * |
| 张果平: "《肉羊养殖专家答疑》", 30 September 2013, 山东科学技术出版社 * |
| 牛国平等: "《风味食品制作大揭秘》", 31 January 2012, 农村读物出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107801926A (en) * | 2017-10-31 | 2018-03-16 | 王钟鸣 | A kind of mutton except having a strong smell and cooking methods |
| CN107801926B (en) * | 2017-10-31 | 2021-02-09 | 王钟鸣 | Mutton smell removing and cooking method |
| CN112931759A (en) * | 2021-03-13 | 2021-06-11 | 绵阳市米小福食品有限公司 | Method for removing peculiar smell of raw meat |
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|---|---|---|---|
| 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: 20170426 |
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| RJ01 | Rejection of invention patent application after publication |