CN106720192A - A kind of making for freezing mutton and eating method - Google Patents
A kind of making for freezing mutton and eating method Download PDFInfo
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- CN106720192A CN106720192A CN201611041608.4A CN201611041608A CN106720192A CN 106720192 A CN106720192 A CN 106720192A CN 201611041608 A CN201611041608 A CN 201611041608A CN 106720192 A CN106720192 A CN 106720192A
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- 238000000034 method Methods 0.000 title claims abstract description 35
- 238000007710 freezing Methods 0.000 title claims abstract description 30
- 230000008014 freezing Effects 0.000 title claims abstract description 30
- 238000003860 storage Methods 0.000 claims abstract description 23
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 20
- 235000013372 meat Nutrition 0.000 claims abstract description 16
- 238000010257 thawing Methods 0.000 claims abstract description 16
- 238000004321 preservation Methods 0.000 claims abstract description 13
- 235000016709 nutrition Nutrition 0.000 claims abstract description 12
- 230000035764 nutrition Effects 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 9
- 239000003814 drug Substances 0.000 claims abstract description 8
- 238000005057 refrigeration Methods 0.000 claims abstract description 4
- 239000000243 solution Substances 0.000 claims description 12
- 235000008935 nutritious Nutrition 0.000 claims description 9
- 240000002234 Allium sativum Species 0.000 claims description 7
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 235000004611 garlic Nutrition 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 239000012266 salt solution Substances 0.000 claims description 7
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 6
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 6
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 6
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 6
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 6
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 6
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 6
- 240000000171 Crataegus monogyna Species 0.000 claims description 6
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 6
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 6
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000004698 Polyethylene Substances 0.000 claims description 5
- 210000000988 bone and bone Anatomy 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000005554 pickling Methods 0.000 claims description 5
- -1 polyethylene Polymers 0.000 claims description 5
- 229920000573 polyethylene Polymers 0.000 claims description 5
- 210000001519 tissue Anatomy 0.000 claims description 5
- 230000002792 vascular Effects 0.000 claims description 5
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000007164 Oryza sativa Nutrition 0.000 claims 1
- 241001494479 Pecora Species 0.000 claims 1
- 235000009566 rice Nutrition 0.000 claims 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 7
- 230000006378 damage Effects 0.000 abstract description 3
- 208000027418 Wounds and injury Diseases 0.000 abstract description 2
- 208000014674 injury Diseases 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 241000723353 Chrysanthemum Species 0.000 description 5
- 241000234314 Zingiber Species 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 238000007654 immersion Methods 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
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- 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
- 235000013305 food Nutrition 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
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- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
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- 238000009931 pascalization Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/07—Thawing subsequent to freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- 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
-
- 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
Abstract
The invention discloses it is a kind of freeze mutton making and eating method, including pretreatment of raw material, Preservation Treatment, freezing vacuum packaging, refrigerated storage, thaw eat.Manufacturing process of the present invention is simply easily grasped, and fresh-keeping is with low cost, can not only extend the shelf-life of mutton, and smaller on the quality comparison influence of mutton.The nutrition fresh-keeping agent that the present invention is constituted using main Chinese medicine carries out Preservation Treatment, and injury will not be produced to human body after eating, and along with vacuum refrigeration packaging, can greatly prolong the storage life of mutton.Present invention Bian when defrosting eats, with slow intensification defreezing method, can greatly reduce the juice loss rate of freezing mutton, and the quality for keeping meat that maximum can be limited.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of making of freezing mutton and eating method.
Background technology
Mutton, beef are that cholesterol contains in a kind of high protein, low fat, the particularly high-nutrition food rich in calcium, mutton
Amount and fat are all lower than other meat products, and higher containing protein, delicious flavour, nutritional ingredient is easy to be digested,
It is thus always very popular.In addition, containing CLA in mutton, the composition has antitumor, anti-diabetic, suppression
The different physiological roles such as obesity processed.
At present, freezing mutton is during deepfreeze, although the growth of most of microbe is suppressed, but still has a large amount of
Bacterium growth and breeding during deepfreeze, so the shelf-life of freezing mutton is very short, it is difficult to meet transport and sale is required
The need for long storage life.
In addition, the method for solution frozen meat mainly has air naturally to thaw method, water thawing method, heating freezing process, low-frequency electrical at present
Freezing process, microwave thawing method, high hydrostatic pressure freezing process etc..The problem that these defreezing methods are present mainly has：With the defrosting of meat,
Juice can continue to be lost in, and water-solubility protein flows out in company with juice, causes musculature coarse, and cooking loss increase is not only caused
Waste, also have impact on the meat and edibility of mutton.Therefore need to set up a kind of defreezing method with very strong practical value,
To reduce juice loss and quality deterioration of the chilled meat raw material in course of defrosting.
The content of the invention
For above-mentioned the deficiencies in the prior art, the present invention provide it is a kind of it is of good preservation effect, can extend storage life and low cost,
The making of the freezing mutton of process is simple and eating method.
The technical solution used in the present invention is：
A kind of making for freezing mutton and eating method, comprise the following steps：
1) pretreatment of raw material
By new fresh mutton with warm water cleaning, reject bone, fat and vascular tissue, be cut into 10~20 centimetres of length, width 5~
10 centimetres of rectangular bulk, cube meat is put into the salt solution of 1~5wt% after pickling 1~2 hour, mutton chop is taken out, is drained；
2) Preservation Treatment
By step 1) drain after mutton chop soaked 1~10 second in the fresh-keeping nutritious agent solution being made up of Chinese medicine after, drip
It is dry；The weight portion of each component is in the nutrition fresh-keeping agent：Cassia bark 1~5, chrysanthemum 1~5, cloves 1~5, hawthorn 5~15, garlic
5~15, ginger 5~15.
3) freezing vacuum packaging
By step 2) drain after mutton chop spread out into individual layer, uniform point pushes away in pallet, quick-frozen with true in -20~-30 DEG C
Protect moisture fully charge in mutton chop；The mutton chop of moisture fully charge is vacuum-packed with polyethylene again；
4) refrigerated storage
Lucifuge refrigerated storage, refrigerated storage temperature is -2~-10 DEG C.
5) thaw edible
Take step 4) mutton chop of refrigeration carry out it is slow heat up thaw after routinely cooking methods processing and eating.
Step 5) course of defrosting is specific as follows：
Initial temperature is 4 DEG C, and thaw point is adjusted into 10 DEG C after 2h, then by recalling to 4 DEG C, such as thaw point after 2h
This is repeatedly until mutton thaws completely.
Further, step 2) weight portion of each component is in the nutrition fresh-keeping agent：Cassia bark 2, chrysanthemum 2, cloves 2, mountain
Short, bristly hair or beard 10, garlic 10, ginger 10.
Step 2) the fresh-keeping nutritious agent solution concentration be 5~20wt%, soak time be 5 seconds.
Step 3) cooling time be 1~3 hour.
Above-mentioned steps 1) in cube meat is put into the salt solution of 3wt% and pickles 1 hour.
Compared with prior art, beneficial effects of the present invention：
Manufacturing process of the present invention is simply easily grasped, and fresh-keeping is with low cost, can not only extend the shelf-life of mutton, and right
The quality comparison influence of mutton is smaller.The nutrition fresh-keeping agent that the present invention is constituted using main Chinese medicine carries out Preservation Treatment, to difference
Bacterium and fungi microbe have good inhibitory action, injury will not be produced to human body after eating, along with vacuum refrigeration bag
Dress, can greatly prolong the storage life of mutton.
Present invention Bian when thawing edible, with slow intensification defreezing method, can greatly reduce the juice loss rate of freezing mutton,
And property is obviously improved in terms of solving the physical property such as color and luster, hardness, elasticity and the tenderness of frozen meat, what energy maximum was limited keeps meat
Quality.
Specific embodiment
For ease of understanding the present invention, it is as follows that the present invention enumerates embodiment.Those skilled in the art are it will be clearly understood that the implementation
Example is used only for help and understands the present invention, is not construed as to concrete restriction of the invention.As no specific instructions, it is of the invention various
Raw material can be by being commercially available.
Unless otherwise defined or described herein, all specialties used herein skillfully enter with scientific words with art technology
Meaning familiar to member institute is identical.In addition any method similar to described content or impartial and material all can be applied to the present invention
In method.
Embodiment 1
It is a kind of freeze mutton making and eating method, including pretreatment of raw material, Preservation Treatment, freezing vacuum packaging, it is cold
Hide storage, thawing eats, specific as follows：
1) pretreatment of raw material
By new fresh mutton with warm water cleaning, reject bone, fat and vascular tissue, be cut into 10~20 centimetres of length, width 5~
10 centimetres of rectangular bulk, cube meat is put into the salt solution of 3wt% after pickling 1 hour, mutton chop is taken out, is drained；
2) Preservation Treatment
By step 1) drain after mutton chop in be made up of Chinese medicine fresh-keeping nutritious agent solution (fresh-keeping nutritious agent solution it is dense
It is 10wt% to spend) in immersion 5 seconds after, drain；The weight portion of each component is in the nutrition fresh-keeping agent：Cassia bark 2, chrysanthemum 2, cloves
2nd, hawthorn 10, garlic 10, ginger 10；
3) freezing vacuum packaging
By step 2) drain after mutton chop spread out into individual layer, uniform point pushes away in pallet, quick-frozen 2 hours in -30 DEG C, then will
The mutton chop of moisture fully charge is vacuum-packed with polyethylene；
4) refrigerated storage
Lucifuge refrigerated storage, refrigerated storage temperature is -2~-10 DEG C.
5) thaw edible
Initial temperature is 4 DEG C, and thaw point is adjusted into 10 DEG C after 2h, then by recalling to 4 DEG C, such as thaw point after 2h
This is repeatedly up to mutton thaws completely, then routinely cooking methods processing and eating.
Embodiment 2
It is a kind of freeze mutton making and eating method, including pretreatment of raw material, Preservation Treatment, freezing vacuum packaging, it is cold
Hide storage, thawing eats, specific as follows：
1) pretreatment of raw material
By new fresh mutton with warm water cleaning, reject bone, fat and vascular tissue, be cut into 10~20 centimetres of length, width 5~
10 centimetres of rectangular bulk, cube meat is put into the salt solution of 3wt% after pickling 1 hour, mutton chop is taken out, is drained；
2) Preservation Treatment
By step 1) drain after mutton chop in be made up of Chinese medicine fresh-keeping nutritious agent solution (fresh-keeping nutritious agent solution it is dense
It is 10wt% to spend) in immersion 3 seconds after, drain；The weight portion of each component is in the nutrition fresh-keeping agent：Cassia bark 5, chrysanthemum 5, cloves
5th, hawthorn 15, garlic 15, ginger 15；
3) freezing vacuum packaging
By step 2) drain after mutton chop spread out into individual layer, uniform point pushes away in pallet, quick-frozen 2 hours in -30 DEG C, then will
The mutton chop of moisture fully charge is vacuum-packed with polyethylene；
4) refrigerated storage
Lucifuge refrigerated storage, refrigerated storage temperature is -2~-10 DEG C.
5) thaw edible
Initial temperature is 4 DEG C, and thaw point is adjusted into 10 DEG C after 2h, then by recalling to 4 DEG C, such as thaw point after 2h
This is repeatedly up to mutton thaws completely, then routinely cooking methods processing and eating.
Embodiment 3
It is a kind of freeze mutton making and eating method, including pretreatment of raw material, Preservation Treatment, freezing vacuum packaging, it is cold
Hide storage, thawing eats, specific as follows：
1) pretreatment of raw material
By new fresh mutton with warm water cleaning, reject bone, fat and vascular tissue, be cut into 10~20 centimetres of length, width 5~
10 centimetres of rectangular bulk, cube meat is put into the salt solution of 3wt% after pickling 1 hour, mutton chop is taken out, is drained；
2) Preservation Treatment
By step 1) drain after mutton chop in be made up of Chinese medicine fresh-keeping nutritious agent solution (fresh-keeping nutritious agent solution it is dense
It is 10wt% to spend) in immersion 10 seconds after, drain；The weight portion of each component is in the nutrition fresh-keeping agent：Cassia bark 1, chrysanthemum 1, fourth
Fragrant 1, hawthorn 5, garlic 5, ginger 5；
3) freezing vacuum packaging
By step 2) drain after mutton chop spread out into individual layer, uniform point pushes away in pallet, quick-frozen 2 hours in -30 DEG C, then will
The mutton chop of moisture fully charge is vacuum-packed with polyethylene；
4) refrigerated storage
Lucifuge refrigerated storage, refrigerated storage temperature is -2~-10 DEG C.
5) thaw edible
Initial temperature is 4 DEG C, and thaw point is adjusted into 10 DEG C after 2h, then by recalling to 4 DEG C, such as thaw point after 2h
This is repeatedly up to mutton thaws completely, then routinely cooking methods processing and eating.
Comparative example
A kind of preparation method of fresh-keeping freezing mutton, compared with Example 1, the difference is that only：
Omit step 2) the nutrition fresh-keeping agent being made up of Chinese medicine Preservation Treatment；
The defrosting of nature temperature-rising method is pressed during defrosting.
As a result：Mutton in this comparative example has gone bad when being saved in the 21st day, yellowish pink browning, has peculiar smell and nothing
Elasticity, and embodiment 1 remains in that fresh through the freezing mutton that Chinese herbal medicine preservative is processed, yellowish pink is aobvious dark red, be smell it is normal,
Profile is complete, meat is flexible.
Meanwhile, gap is smaller between fascicula structural integrity, muscle bundle after thawing 48 hours for the freezing mutton of embodiment 1,
And the fascicula structure destruction after 48h of the mutton in comparative example is more serious, gap is larger between muscle bundle.The defrosting of embodiment 1
Seldom, substantially without watery blood, and comparative example watery blood after the completion of defrosting flows out more, the juice loss of comparative example to mode juice loss
It is more serious than embodiment 1.
Claims (6)
1. it is a kind of freeze mutton making and eating method, it is characterised in that comprise the following steps：
1) pretreatment of raw material
By new fresh mutton with warm water cleaning, bone, fat and vascular tissue are rejected, be cut into 10~20 centimetres of length, 5~10 lis of width
The rectangular bulk of rice, cube meat is put into the salt solution of 1~5wt% after pickling 1~2 hour, mutton chop is taken out, is drained；
2) Preservation Treatment
By step 1) drain after mutton chop soaked 1~10 second in the fresh-keeping nutritious agent solution being made up of Chinese medicine after, drain；Institute
The weight portion for stating each component in nutrition fresh-keeping agent is：Cassia bark 1~5, chrysanthemum 1~5, cloves 1~5, hawthorn 5~15, garlic 5~
15th, ginger 5~15；
3) freezing vacuum packaging
By step 2) drain after mutton chop spread out into individual layer, uniform point pushes away in pallet, quick-frozen ensuring sheep in -20~-30 DEG C
Moisture fully charge in cube meat；The mutton chop of moisture fully charge is vacuum-packed with polyethylene again；
4) refrigerated storage
Lucifuge refrigerated storage, refrigerated storage temperature is -2~-10 DEG C.
5) thaw edible
Take step 4) mutton chop of refrigeration carry out it is slow heat up thaw after routinely cooking methods processing and eating.
2. a kind of making for freezing mutton as claimed in claim 1 and eating method, it is characterised in that：Step 5) defrosting
It is as follows：
Initial temperature is 4 DEG C, and thaw point is adjusted into 10 DEG C after 2h, then by recalling to 4 DEG C thaw point after 2h, it is so anti-
Again until mutton thaws completely.
3. a kind of making for freezing mutton as claimed in claim 1 and eating method, it is characterised in that：Step 2) nutrition
The weight portion of each component is in antistaling agent：Cassia bark 2, chrysanthemum 2, cloves 2, hawthorn 10, garlic 10, ginger 10.
4. a kind of making for freezing mutton as claimed in claim 1 and eating method, it is characterised in that：Step 2) nutrition
The concentration of antistaling agent solution is 5~20wt%, and soak time is 5 seconds.
5. a kind of making for freezing mutton as claimed in claim 1 and eating method, it is characterised in that：Step 3) freezing
Time is 1~3 hour.
6. a kind of making for freezing mutton as claimed in claim 1 and eating method, it is characterised in that：The step 1) middle general
Cube meat is pickled 1 hour in being put into the salt solution of 3wt%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611041608.4A CN106720192A (en) | 2016-11-24 | 2016-11-24 | A kind of making for freezing mutton and eating method |
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| CN201611041608.4A CN106720192A (en) | 2016-11-24 | 2016-11-24 | A kind of making for freezing mutton and eating method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112690323A (en) * | 2019-10-22 | 2021-04-23 | 华晶生物科技(济南)有限公司 | Pretreatment method for mutton freezing preservation |
| US11312642B2 (en) | 2017-03-31 | 2022-04-26 | Industrial Technology Research Institute | Fluid sterilizing device |
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| RU2561161C1 (en) * | 2014-08-26 | 2015-08-27 | Олег Иванович Квасенков | Method for production of preserves "forced mutton with vegetables in milk sauce" |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11312642B2 (en) | 2017-03-31 | 2022-04-26 | Industrial Technology Research Institute | Fluid sterilizing device |
| CN112690323A (en) * | 2019-10-22 | 2021-04-23 | 华晶生物科技(济南)有限公司 | Pretreatment method for mutton freezing preservation |
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