CN106901230A - A kind of preparation method of drifting fragrance sauce mutton - Google Patents

A kind of preparation method of drifting fragrance sauce mutton Download PDF

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Publication number
CN106901230A
CN106901230A CN201611263638.XA CN201611263638A CN106901230A CN 106901230 A CN106901230 A CN 106901230A CN 201611263638 A CN201611263638 A CN 201611263638A CN 106901230 A CN106901230 A CN 106901230A
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CN
China
Prior art keywords
mutton
parts
water
tumbling
pickling liquid
Prior art date
Application number
CN201611263638.XA
Other languages
Chinese (zh)
Inventor
王勇
Original Assignee
安徽省家乡食品集团有限公司
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Application filed by 安徽省家乡食品集团有限公司 filed Critical 安徽省家乡食品集团有限公司
Priority to CN201611263638.XA priority Critical patent/CN106901230A/en
Publication of CN106901230A publication Critical patent/CN106901230A/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • YGENERAL 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
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The present invention discloses a kind of preparation method of drifting fragrance sauce mutton, including following operating procedure:(1)Mutton is cut into cube meat, pickling liquid is injected in each cube meat, then put it into immersion in pickling liquid;(2)By the mutton after immersion, after tumbling, the mixed-powder of sodium acid carbonate and carragheen is added thereto to, the wherein mass ratio of sodium acid carbonate and carragheen is 1:1;(3)Materials bag boils material water, and the mutton chop after tumbling is put into material water to be carried out halogen and boil;(4)Mutton chop after halogen is boiled is vacuum-packed, finished product after sterilization.Obtained paste flavor mutton is Fresh & Tender in Texture in the present invention, soft or hard agreeable to the taste, good in taste, unique flavor, and nutritious, yield rate is high, is adapted to large-scale production.

Description

A kind of preparation method of drifting fragrance sauce mutton

Technical field

The invention belongs to food processing field, and in particular to a kind of preparation method of drifting fragrance sauce mutton.

Background technology

Mutton, it is warm in nature.Mutton have chevon, meat of a sheep, mountain sheep meat point.Ancient times mutton is called black-ewe meat, billy goat meat, castrated ram's meat. It can drive chill, and body can be mended again, to general cough due to wind-cold evil, chronic bronchitis, cold of insufficiency type asthma, deficiency of the kidney impotence, belly crymodynia, Physically weak cold, soreness and weakness of waist and knees, lean and haggard, qi-blood deficiency, after being ill or empty all the empty shapes such as lose of postpartum body have treatment and mend Beneficial effect, being most appropriate to winter eats, therefore is referred to as winter tonic, Deep popular.Sauce mutton is a kind of very welcome Mutton eating method, but sauce mutton is the processing mode of individual workship, complex process, processing apparatus fall behind, production efficiency It is extremely low, it is impossible to realize large-scale production, and sauce mutton is during production, colour generation flavor complicated mechanism, big rule When mould is produced, the color, smell and taste of mutton and the nutriment contained by it cannot be guaranteed.

The content of the invention

In order to solve the above problems, the present invention provides a kind of preparation method of the drifting fragrance sauce mutton that can be mass-produced.

The present invention is achieved by the following technical solutions.

A kind of preparation method of drifting fragrance sauce mutton, including following operating procedure:

(1)Mutton is cut into the cube meat that weight is 400-500g, pickling liquid 50-60g is injected in each cube meat, place into pickling liquid Middle immersion 30-40min, wherein pickling liquid are made up of the component of following weight portion:Chinese chive juice 19-22 parts, lemon juice 10-15 parts, Lysimachia foenum-graecum 12-14 parts, Radix Angelicae Sinensis 16-18 parts, salt 30-40 parts, water 100-150 parts;

(2)By the mutton tumbling 100-120min after immersion, the temperature control after tumbling at 5-7 DEG C, after tumbling 80min, Xiang Qi The mixed-powder of middle addition 0.006-0.008 times of sodium acid carbonate for weighing of mutton gross weight and carragheen, wherein sodium acid carbonate and OK a karaoke club The mass ratio of glue is 1:1;

(3)Materials bag boils material water, 120g ginger juices and 150g garlic juices is added in every kilogram of material water, by the mutton chop after tumbling Being put into material water carries out halogen and boils;

(4)Mutton chop after halogen is boiled is vacuum-packed, finished product after sterilization.

Step(1)In pickling liquid be made of following methods:Lysimachia foenum-graecum, Radix Angelicae Sinensis are put into water, are decocted using moderate heat After 3-4 hours, filter to get filtrate, to salt, Chinese chive juice, lemon juice is added in filtrate, pickling liquid is obtained.

When mutton is in pickling liquid, using ultrasonically treated, wherein the frequency of ultrasonic wave is 30-35kHz.

The material bag is made up of following raw material by weight:5 parts of Radix Angelicae Sinensis, 150 parts of shallot, 1 part of Jamaica, 150 parts of ginger, Anistree 98 parts, 35 parts of pepper, 22 parts of Chinese prickly ash, 15 parts of cassia twig, 22 parts of Chinese Toon Leaves;When using, material bag is with water by weight 1:25 make With.

Technical scheme more than, the beneficial effects of the invention are as follows:

Obtained paste flavor mutton, Fresh & Tender in Texture in the present invention, soft or hard agreeable to the taste, and good in taste, unique flavor is nutritious, produces Rate is high, is adapted to large-scale production.Pickling liquid and method for salting that the present invention is provided, overcome traditional method for salting it is time-consuming, Nutrition and the serious problem of flavor loss, the active ingredient synergy in Chinese chive juice, lemon juice, can lift mutton bowl spares benefit Gas, the function of warm stomach resisting cold, and make obtained sauce mutton that there is lifting body immunity, increase the work(of blood circulation of human body speed Can, and can have the delicate flavour for exciting mutton, and cooperateed with follow-up raw material and used, mutton can be prevented effectively from and become bavin, make mutton mouthfeel It is delicious;Active ingredient synergy in Lysimachia foenum-graecum and Radix Angelicae Sinensis, can further lift the healthcare function of mutton, and can cause to salt down After system with stronger water-retaining property and soft or hard good to eat tenderness, and salting period can also be reduced, shorten technological process, subtract Few labor cost;Using ultrasonically treated and pickling liquid is injected into mutton, both can produce synergy, and be positive effect Should, can greatly shorten salting period, and the effect pickled can be lifted, lift the tenderness of mutton so that mutton and pickling liquid In nutritional ingredient be effectively combined, it is easy to be absorbed by the body utilization;Carragheen and sodium acid carbonate are added in the mutton tumbling later stage Powder, wherein sodium acid carbonate can neutralize the acidic materials that mutton is produced in tumbling procedure, and carragheen can be attracted to cube meat In, then during halogen is boiled, sufficiently can enter in meat, the water holding capacity of mutton and the tenderness of meat are lifted, and then Yield rate is improved, it is demonstrated experimentally that the effect for adding carragheen in the tumbling later stage is substantially better than and carragheen is added in pickling liquid, Solve after adding carragheen in pickling liquid so that the nutritional ingredient in pickling liquid is not easy to the problem absorbed by mutton.

Specific embodiment

Following examples are used to illustrate the present invention, but can not be used for limiting the scope of the present invention.The reality used in embodiment The condition of applying can be for further adjustments according to the condition of producer, and unaccounted implementation condition is usually conventional laboratory conditions.

Embodiment 1

A kind of preparation method of drifting fragrance sauce mutton, including following operating procedure:

(1)Mutton is cut into the cube meat that weight is 450-480g, pickling liquid 55g is injected in each cube meat, in placing into pickling liquid Immersion 30-40min, wherein pickling liquid is made up of the component of following weight portion:20 parts of Chinese chive juice, 12 parts of lemon juice, Lysimachia foenum-graecum 13 Part, 17 parts of Radix Angelicae Sinensis, 36 parts of salt, 120 parts of water;

(2)Mutton tumbling 110min after immersion, the temperature control after tumbling after tumbling 80min, are added thereto at 6 DEG C The sodium acid carbonate of 0.006 times of weight of mutton gross weight and the mixed-powder of carragheen, the mass ratio of wherein sodium acid carbonate and carragheen is 1:1;

(3)Materials bag boils material water, 120g ginger juices and 150g garlic juices is added in every kilogram of material water, by the mutton chop after tumbling Being put into material water carries out halogen and boils;

(4)Mutton chop after halogen is boiled is vacuum-packed, finished product after sterilization.

Step(1)In pickling liquid be made of following methods:Lysimachia foenum-graecum, Radix Angelicae Sinensis are put into water, are decocted using moderate heat After 3-4 hours, filter to get filtrate, to salt, Chinese chive juice, lemon juice is added in filtrate, pickling liquid is obtained.

When mutton is in pickling liquid, using ultrasonically treated, wherein the frequency of ultrasonic wave is 32kHz.

Embodiment 2

A kind of preparation method of drifting fragrance sauce mutton, including following operating procedure:

(1)Mutton is cut into the cube meat that weight is 480g, pickling liquid 55g is injected in each cube meat, place into immersion in pickling liquid 38min, wherein pickling liquid are made up of the component of following weight portion:21 parts of Chinese chive juice, 15 parts of lemon juice, 13 parts of Lysimachia foenum-graecum, Radix Angelicae Sinensis 17 parts, 36 parts of salt, 130 parts of water;

(2)By the mutton tumbling 115min after immersion, the temperature control after tumbling after tumbling 80min, adds thereto at 6-7 DEG C Enter the sodium acid carbonate of 0.007 times of weight of mutton gross weight and the mixed-powder of carragheen, the wherein mass ratio of sodium acid carbonate and carragheen It is 1:1;

(3)Materials bag boils material water, 120g ginger juices and 150g garlic juices is added in every kilogram of material water, by the mutton chop after tumbling Being put into material water carries out halogen and boils;

(4)Mutton chop after halogen is boiled is vacuum-packed, finished product after sterilization.

Flavor mutton subjective appreciation, deliberated index includes tenderness, flavour, color, succulence and overall acceptance:

The flavor mutton subjective appreciation table of table 1

50 people composition evaluation group is randomly selected, sense organ is carried out to commercially available common sauce mutton in embodiment 1,2,3 and comparative example Evaluate, evaluation result is as shown in table 2:

The Analyses Methods for Sensory Evaluation Results of the drifting fragrance sauce mutton of table 2

As shown in Table 2, the obtained drifting fragrance sauce mutton of the present invention, looks good, smell good and taste good, deep to be liked by consumer.

It should be appreciated that application of the invention is not limited to above-mentioned citing, and for those of ordinary skills, can To be improved according to the above description or converted, all these modifications and variations should all belong to the guarantor of appended claims of the present invention Shield scope.

Claims (4)

1. a kind of preparation method of drifting fragrance sauce mutton, it is characterised in that including following operating procedure:
(1)Mutton is cut into the cube meat that weight is 400-500g, pickling liquid 50-60g is injected in each cube meat, place into pickling liquid Middle immersion 30-40min, wherein pickling liquid are made up of the component of following weight portion:Chinese chive juice 19-22 parts, lemon juice 10-15 parts, Lysimachia foenum-graecum 12-14 parts, Radix Angelicae Sinensis 16-18 parts, salt 30-40 parts, water 100-150 parts;
(2)By the mutton tumbling 100-120min after immersion, the temperature control after tumbling at 5-7 DEG C, after tumbling 80min, Xiang Qi The mixed-powder of middle addition 0.006-0.008 times of sodium acid carbonate for weighing of mutton gross weight and carragheen, wherein sodium acid carbonate and OK a karaoke club The mass ratio of glue is 1:1;
(3)Materials bag boils material water, 120g ginger juices, 150g garlic juices is added in every kilogram of material water, by the mutton chop after tumbling Being put into material water carries out halogen and boils;
(4)Mutton chop after halogen is boiled is vacuum-packed, finished product after sterilization.
2. a kind of preparation method of the drifting fragrance sauce mutton according to claim 1, it is characterised in that step(1)In salt down Liquid processed is made of following methods:Lysimachia foenum-graecum, Radix Angelicae Sinensis are put into water, after being decocted 3-4 hours using moderate heat, are filtered to get filtrate, To salt, Chinese chive juice, lemon juice is added in filtrate, pickling liquid is obtained.
3. the preparation method of a kind of drifting fragrance sauce mutton according to claim 1 or 2, it is characterised in that mutton is being pickled When in liquid, using ultrasonically treated, wherein the frequency of ultrasonic wave is 30-35kHz.
4. the preparation method of a kind of drifting fragrance sauce mutton according to claim 1 or 2, it is characterised in that the material bag is pressed Weight meter is made up of following raw material:5 parts of Radix Angelicae Sinensis, 150 parts of shallot, 1 part of Jamaica, 150 parts of ginger, anistree 98 parts, 35 parts of pepper, 22 parts of Chinese prickly ash, 15 parts of cassia twig, 22 parts of Chinese Toon Leaves;When using, material bag is with water by weight 1:25 use.
CN201611263638.XA 2016-12-30 2016-12-30 A kind of preparation method of drifting fragrance sauce mutton CN106901230A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107279810A (en) * 2017-08-14 2017-10-24 安徽至诚和信食品科技有限公司 A kind of preparation method of crystal mutton

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103070426A (en) * 2012-08-09 2013-05-01 浙江省海洋开发研究院 Seaweed squid sausage and processing method thereof
CN103598514A (en) * 2013-10-16 2014-02-26 杨茹芹 Pawpaw nutrition noodles
CN104187791A (en) * 2014-09-12 2014-12-10 三统万福(青岛)食品有限公司 Non-phosphorus water retention agent for improving tissue taste and succulence of processed meat product
CN105053940A (en) * 2015-07-09 2015-11-18 六盘水美味园食品有限公司 Fermented chili and preparation method thereof
CN105581273A (en) * 2015-12-23 2016-05-18 宁夏大学 Preparation method of Muslim low-temperature mutton ham
CN105876656A (en) * 2016-04-28 2016-08-24 新疆农垦科学院 Method for making air-dried mutton
CN105918886A (en) * 2016-04-19 2016-09-07 凤阳县中都食品有限公司 Preparation method of spiced beef with good mouthfeel
CN105918889A (en) * 2016-04-28 2016-09-07 莆田市城厢区诚味食品有限公司 Modified beef and production method thereof

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103070426A (en) * 2012-08-09 2013-05-01 浙江省海洋开发研究院 Seaweed squid sausage and processing method thereof
CN103598514A (en) * 2013-10-16 2014-02-26 杨茹芹 Pawpaw nutrition noodles
CN104187791A (en) * 2014-09-12 2014-12-10 三统万福(青岛)食品有限公司 Non-phosphorus water retention agent for improving tissue taste and succulence of processed meat product
CN105053940A (en) * 2015-07-09 2015-11-18 六盘水美味园食品有限公司 Fermented chili and preparation method thereof
CN105581273A (en) * 2015-12-23 2016-05-18 宁夏大学 Preparation method of Muslim low-temperature mutton ham
CN105918886A (en) * 2016-04-19 2016-09-07 凤阳县中都食品有限公司 Preparation method of spiced beef with good mouthfeel
CN105876656A (en) * 2016-04-28 2016-08-24 新疆农垦科学院 Method for making air-dried mutton
CN105918889A (en) * 2016-04-28 2016-09-07 莆田市城厢区诚味食品有限公司 Modified beef and production method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107279810A (en) * 2017-08-14 2017-10-24 安徽至诚和信食品科技有限公司 A kind of preparation method of crystal mutton

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Application publication date: 20170630