CN107259384A - A kind of processing technology of spiced mutton - Google Patents
A kind of processing technology of spiced mutton Download PDFInfo
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- CN107259384A CN107259384A CN201710606474.4A CN201710606474A CN107259384A CN 107259384 A CN107259384 A CN 107259384A CN 201710606474 A CN201710606474 A CN 201710606474A CN 107259384 A CN107259384 A CN 107259384A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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Abstract
The invention discloses a kind of processing technology of spiced mutton, comprise the following steps：S1, choose new fresh mutton and simultaneously boned, the mutton boned is cut into large slices shape, immersion in clear water is placed on and removes after unnecessary watery blood, mutton salting is pickled；S2, mutton freezed again, tenderization is carried out to mutton；S3, add tealeaves in autoclaving pot and appropriate water is boiled and strong tea water is made in continuous heating, the mutton in S2 is cleaned and places into boiling in autoclaving pot, mutton is removed into smell of mutton；S4, respectively by go smell of mutton mutton and autoclaving pot clean up, then by mutton be put into the autoclaving pot in, add water until mutton be completely submerged in water；The first taste substance, which is added, in autoclaving pot carries out boiling；S5, by autoclaving pot heating 1.5 2h after, then autoclaving pot in add the second taste substance after continue boiling.Spiced mutton proposed by the present invention is not only in good taste, and nutritious.
Description
Technical field
The present invention relates to Slanghter processing of lamb technology technical field, more particularly to a kind of processing technology of spiced mutton.
Background technology
Mutton, it is warm-natured.Mutton has point of chevon, meat of a sheep, mountain sheep meat.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 postpartum body void lose etc. all empty shapes have treatment and mend
Beneficial effect, being most appropriate to winter eats, therefore is referred to as winter tonic, Deep popular.
Now, in present in the market, mutton product is more single, is mostly the spiced and stewed food of new fresh mutton or mutton,
Therefore, a variety of mutton products are developed, the market demand can be fully met, more selected to consumers in general.Therefore, we
Propose a kind of processing technology of spiced mutton.
The content of the invention
The technical problem existed based on background technology, the present invention proposes a kind of processing technology of spiced mutton.
The present invention proposes a kind of processing technology of spiced mutton, comprises the following steps：
S1, choose new fresh mutton and simultaneously boned, the mutton boned is cut into large slices shape, be placed on immersion in clear water remove it is unnecessary
After watery blood, mutton salting is pickled into 2-3h；
S2, mutton freezed 7-10 days in subzero 2-5 DEG C of environment as temperature again, tenderization is carried out to mutton；
S3, tealeaves is added in autoclaving pot and appropriate water is boiled and strong tea water is made in continuous heating 10-15min, by S2
In mutton clean place into autoclaving pot in boiling 2-3h, mutton is removed into smell of mutton；
S4, respectively by go smell of mutton mutton and autoclaving pot clean up, then by mutton be put into the autoclaving pot in, add water
Until mutton is completely submerged in water；The first taste substance is added in autoclaving pot and carries out boiling, and first taste substance is by weight
Part includes：Anistree 1-3 parts, 0.5-2 parts of radix glycyrrhizae, 2-5 parts of cloves, 1-2 parts of bluish waves, 0.5-2 parts of the root of Dahurain angelica, 1-3 parts of dried orange peel, cassia bark
0.2-1 parts, 1-5 parts of fennel, 1-5 parts of tsaoko, 2-8 parts of ginger, 2-5 parts of Folium Apocyni Veneti, 1-4 parts of Ligusticum wallichii, 2-5 parts of Chinese prickly ash, hawthorn
2-5 parts of core powder；
S5, by after autoclaving pot heating 1.5-2h, then after adding the second taste substance in autoclaving pot continue boiling 20-
30min；Second taste substance includes by weight：8-15 parts of shallot, 6-12 parts of soy sauce；
S6, mutton is pulled out cooled, it is that can obtain spiced mutton that last layer coix seed oil is applied on mutton.
It is preferred that, in S1, take asparagus to clean up, the environment in S2, again by mutton as temperature at subzero 3-4 DEG C
Middle freezing 8-9 days, tenderization is carried out to mutton.
It is preferred that, in S4, first taste substance includes by weight：Anistree 1.5-2 parts, 0.5-1.5 parts of radix glycyrrhizae, cloves
3-4.5 parts, 1.2-1.5 parts of bluish waves, 0.8-1.5 parts of the root of Dahurain angelica, 1.5-2 parts of dried orange peel, 0.5-0.8 parts of cassia bark, 2-4 parts of fennel, tsaoko
2-4 parts, 2.5-6 parts of ginger, 2.2-2.6 parts of Folium Apocyni Veneti, 1.5-2.6 parts of Ligusticum wallichii, 2.3-3 parts of Chinese prickly ash, Chinese hawthorn seed powder 3-4.5
Part；In S5,10-12 parts of shallot, 8-10 parts of soy sauce.
It is preferred that, in S5, the second taste substance is added after autoclaving pot heating 1.5-1.8h, then in autoclaving pot
Continue boiling 20-25min afterwards.
It is preferred that, tealeaves used is black tea or jasmine tea.
It is preferred that, the processing technology of described spiced mutton comprises the following steps：
S1, choose new fresh mutton and simultaneously boned, the mutton boned is cut into large slices shape, be placed on immersion in clear water remove it is unnecessary
After watery blood, mutton salting is pickled into 2.5-3h；
S2, freezed 8-9 days in subzero 3-4 DEG C of environment as temperature in S2, again by mutton again, tenderization is carried out to mutton；
S3, tealeaves is added in autoclaving pot and appropriate water is boiled and strong tea water is made in continuous heating 13-15min, by S2
In mutton clean place into autoclaving pot in boiling 2.5-3h, mutton is removed into smell of mutton；
S4, respectively by go smell of mutton mutton and autoclaving pot clean up, then by mutton be put into the autoclaving pot in, add water
Until mutton is completely submerged in water；The first taste substance is added in autoclaving pot and carries out boiling, and first taste substance is by weight
Part includes：First taste substance includes by weight：Anistree 1.5-2 parts, 0.5-1.5 parts of radix glycyrrhizae, 3-4.5 parts of cloves, bluish waves
1.2-1.5 parts, 0.8-1.5 parts of the root of Dahurain angelica, 1.5-2 parts of dried orange peel, 0.5-0.8 parts of cassia bark, 2-4 parts of fennel, 2-4 parts of tsaoko, ginger
2.5-6 parts, 2.2-2.6 parts of Folium Apocyni Veneti, 1.5-2.6 parts of Ligusticum wallichii, 2.3-3 parts of Chinese prickly ash, 3-4.5 parts of Chinese hawthorn seed powder.
S5, by autoclaving pot heating 1.5-1.8h after, then autoclaving pot in add the second taste substance after continue boiling
20-25min；Second taste substance includes by weight：10-12 parts of shallot, 8-10 parts of soy sauce；
S6, mutton is pulled out cooled, it is that can obtain spiced mutton that last layer coix seed oil is applied on mutton.
In the present invention, pickled after mutton immersion now is removed into watery blood, it is ensured that the cleaning of mutton and salinity；Mutton carries out cold
Freeze, by its tenderization, add mouthfeel；The boiling in tea by mutton again, smell of mutton that can effectively in the mutton of place to go；Exist simultaneously
In the pot of boiling mutton add anise, radix glycyrrhizae, cloves, bluish waves, the root of Dahurain angelica, dried orange peel, cassia bark, fennel, tsaoko, ginger, Folium Apocyni Veneti,
Ligusticum wallichii, Chinese prickly ash, Chinese hawthorn seed powder, increase the taste and mouthfeel of mutton, can always add shallot in mutton soup afterwards and be seasoned, plus sauce
Oil is coloured and seasoning；The coix seed oil rich in vitamin on mutton exterior view, makes mutton tastier again.The present invention is proposed
Spiced mutton it is not only in good taste and nutritious.
Embodiment
With reference to specific embodiment, the present invention will be further described.
Embodiment 1
A kind of processing technology of spiced mutton, comprises the following steps：
S1, choose new fresh mutton and simultaneously boned, the mutton boned is cut into large slices shape, be placed on immersion in clear water remove it is unnecessary
After watery blood, mutton salting is pickled into 2h；
S2, mutton freezed 7 days in subzero 2.1 DEG C of environment as temperature again, tenderization is carried out to mutton；
S3, tealeaves is added in autoclaving pot and appropriate water is boiled and strong tea water is made in continuous heating 11min, by S2
Mutton, which is cleaned, places into boiling 2.1h in autoclaving pot, and mutton is gone into smell of mutton；
S4, respectively by go smell of mutton mutton and autoclaving pot clean up, then by mutton be put into the autoclaving pot in, add water
Until mutton is completely submerged in water；The first taste substance is added in autoclaving pot and carries out boiling, and first taste substance is by weight
Part includes：Anistree 1 part, 0.6 part of radix glycyrrhizae, 2 parts of cloves, 1.2 parts of bluish waves, 0.5 part of the root of Dahurain angelica, 1 part of dried orange peel, 0.2 part of cassia bark, fennel
1.2 parts, 1.2 parts of tsaoko, 2 parts of ginger, 2 parts of Folium Apocyni Veneti, 1.3 parts of Ligusticum wallichii, 2.5 parts of Chinese prickly ash, 2.5 parts of Chinese hawthorn seed powder.
S5, by autoclaving pot heating 1.5h after, then autoclaving pot in add the second taste substance after continue boiling
22min；Second taste substance includes by weight：8 parts of shallot, 6 parts of soy sauce；
S6, mutton is pulled out cooled, it is that can obtain spiced mutton that last layer coix seed oil is applied on mutton.
Embodiment 2
A kind of processing technology of spiced mutton, comprises the following steps：
S1, choose new fresh mutton and simultaneously boned, the mutton boned is cut into large slices shape, be placed on immersion in clear water remove it is unnecessary
After watery blood, mutton salting is pickled into 2.5h；
S2, mutton freezed 8 days in subzero 3 DEG C of environment as temperature again, tenderization is carried out to mutton；
S3, tealeaves is added in autoclaving pot and appropriate water is boiled and strong tea water is made in continuous heating 13min, by S2
Mutton, which is cleaned, places into boiling 2.5h in autoclaving pot, and mutton is gone into smell of mutton；
S4, respectively by go smell of mutton mutton and autoclaving pot clean up, then by mutton be put into the autoclaving pot in, add water
Until mutton is completely submerged in water；The first taste substance is added in autoclaving pot, first taste substance includes by weight：Eight
2 parts of angle, 1.5 parts of radix glycyrrhizae, 3 parts of cloves, 1.5 parts of bluish waves, 1.5 parts of the root of Dahurain angelica, 2 parts of dried orange peel, 0.6 part of cassia bark, 3 parts of fennel, tsaoko 3
Part, 6 parts of ginger, 4 parts of Folium Apocyni Veneti, 3 parts of Ligusticum wallichii, 4 parts of Chinese prickly ash, 4 parts of Chinese hawthorn seed powder.
S5, by autoclaving pot heating 1.7h after, then autoclaving pot in add the second taste substance after continue boiling
25min；Second taste substance includes by weight：12 parts of shallot, 8 parts of soy sauce；
S6, mutton is pulled out cooled, it is that can obtain spiced mutton that last layer coix seed oil is applied on mutton.
Embodiment 3
A kind of processing technology of spiced mutton, comprises the following steps：
S1, choose new fresh mutton and simultaneously boned, the mutton boned is cut into large slices shape, be placed on immersion in clear water remove it is unnecessary
After watery blood, mutton salting is pickled into 3h；
S2, mutton freezed 9 days in subzero 5 DEG C of environment as temperature again, tenderization is carried out to mutton；
S3, tealeaves is added in autoclaving pot and appropriate water is boiled and strong tea water is made in continuous heating 14min, by S2
Mutton, which is cleaned, places into boiling 3h in autoclaving pot, and mutton is gone into smell of mutton；
S4, respectively by go smell of mutton mutton and autoclaving pot clean up, then by mutton be put into the autoclaving pot in, add water
Until mutton is completely submerged in water；The first taste substance is added in autoclaving pot, first taste substance includes by weight：Eight
2.8 parts of angle, 2 parts of radix glycyrrhizae, 4.5 parts of cloves, 2 parts of bluish waves, 2 parts of the root of Dahurain angelica, 3 parts of dried orange peel, 1 part of cassia bark, 4.5 parts of fennel, tsaoko 4.5
Part, 7 parts of ginger, 4 parts of Folium Apocyni Veneti, 3.8 parts of Ligusticum wallichii, 4 parts of Chinese prickly ash, 4.5 parts of Chinese hawthorn seed powder.
S5, by autoclaving pot heating 2h after, then autoclaving pot in add the second taste substance after continue steam 30min；Institute
State the second taste substance includes by weight：14 parts of shallot, 12 parts of soy sauce；
S6, mutton is pulled out cooled, it is that can obtain spiced mutton that last layer coix seed oil is applied on mutton.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (6)
1. a kind of processing technology of spiced mutton, it is characterised in that comprise the following steps：
S1, choose new fresh mutton and simultaneously boned, the mutton boned is cut into large slices shape, be placed on immersion in clear water remove it is unnecessary
After watery blood, mutton salting is pickled into 2-3h；
S2, mutton freezed 7-10 days in subzero 2-5 DEG C of environment as temperature again, tenderization is carried out to mutton；
S3, tealeaves is added in autoclaving pot and appropriate water is boiled and strong tea water is made in continuous heating 10-15min, by S2
In mutton clean place into autoclaving pot in boiling 2-3h, mutton is removed into smell of mutton；
S4, respectively by go smell of mutton mutton and autoclaving pot clean up, then by mutton be put into the autoclaving pot in, add water
Until mutton is completely submerged in water；The first taste substance is added in autoclaving pot and carries out boiling, and first taste substance is by weight
Part includes：Anistree 1-3 parts, 0.5-2 parts of radix glycyrrhizae, 2-5 parts of cloves, 1-2 parts of bluish waves, 0.5-2 parts of the root of Dahurain angelica, 1-3 parts of dried orange peel, cassia bark
0.2-1 parts, 1-5 parts of fennel, 1-5 parts of tsaoko, 2-8 parts of ginger, 2-5 parts of Folium Apocyni Veneti, 1-4 parts of Ligusticum wallichii, 2-5 parts of Chinese prickly ash, hawthorn
2-5 parts of core powder；
S5, by after autoclaving pot heating 1.5-2h, then after adding the second taste substance in autoclaving pot continue boiling 20-
30min；Second taste substance includes by weight：8-15 parts of shallot, 6-12 parts of soy sauce；
S6, mutton is pulled out cooled, it is that can obtain spiced mutton that last layer coix seed oil is applied on mutton.
2. the processing technology of spiced mutton according to claim 1, it is characterised in that in S1, takes asparagus to clean up,
Freezed 8-9 days in subzero 3-4 DEG C of environment as temperature in S2, again by mutton, tenderization is carried out to mutton.
3. the processing technology of spiced mutton according to claim 1, it is characterised in that in S4, first taste substance is pressed
Parts by weight include：Anistree 1.5-2 parts, 0.5-1.5 parts of radix glycyrrhizae, 3-4.5 parts of cloves, 1.2-1.5 parts of bluish waves, 0.8-1.5 parts of the root of Dahurain angelica,
1.5-2 parts of dried orange peel, 0.5-0.8 parts of cassia bark, 2-4 parts of fennel, 2-4 parts of tsaoko, 2.5-6 parts of ginger, 2.2-2.6 parts of Folium Apocyni Veneti,
1.5-2.6 parts of Ligusticum wallichii, 2.3-3 parts of Chinese prickly ash, 3-4.5 parts of Chinese hawthorn seed powder；In S5,10-12 parts of shallot, 8-10 parts of soy sauce.
4. the processing technology of spiced mutton according to claim 1, it is characterised in that in S5, autoclaving pot is added
After hot 1.5-1.8h, then the continuation boiling 20-25min after autoclaving pot the second taste substance of interior addition.
5. the processing technology of spiced mutton according to claim 1, it is characterised in that in S3, tealeaves used is red
Tea or jasmine tea.
6. the processing technology of spiced mutton according to claim 1, it is characterised in that comprise the following steps：
S1, choose new fresh mutton and simultaneously boned, the mutton boned is cut into large slices shape, be placed on immersion in clear water remove it is unnecessary
After watery blood, mutton salting is pickled into 2.5-3h；
S2, freezed 8-9 days in subzero 3-4 DEG C of environment as temperature in S2, again by mutton again, tenderization is carried out to mutton；
S3, tealeaves is added in autoclaving pot and appropriate water is boiled and strong tea water is made in continuous heating 13-15min, by S2
In mutton clean place into autoclaving pot in boiling 2.5-3h, mutton is removed into smell of mutton；
S4, respectively by go smell of mutton mutton and autoclaving pot clean up, then by mutton be put into the autoclaving pot in, add water
Until mutton is completely submerged in water；The first taste substance is added in autoclaving pot and carries out boiling, and first taste substance is by weight
Part includes：First taste substance includes by weight：Anistree 1.5-2 parts, 0.5-1.5 parts of radix glycyrrhizae, 3-4.5 parts of cloves, bluish waves
1.2-1.5 parts, 0.8-1.5 parts of the root of Dahurain angelica, 1.5-2 parts of dried orange peel, 0.5-0.8 parts of cassia bark, 2-4 parts of fennel, 2-4 parts of tsaoko, ginger
2.5-6 parts, 2.2-2.6 parts of Folium Apocyni Veneti, 1.5-2.6 parts of Ligusticum wallichii, 2.3-3 parts of Chinese prickly ash, 3-4.5 parts of Chinese hawthorn seed powder；
S5, by after autoclaving pot heating 1.5-1.8h, then after adding the second taste substance in autoclaving pot continue boiling 20-
25min；Second taste substance includes by weight：10-12 parts of shallot, 8-10 parts of soy sauce；
S6, mutton is pulled out cooled, it is that can obtain spiced mutton that last layer coix seed oil is applied on mutton.
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| CN108029977A (en) * | 2017-12-18 | 2018-05-15 | 贵州永红食品有限公司 | The production method of Western-style dried beef |
| CN110663886A (en) * | 2019-11-21 | 2020-01-10 | 遵义职业技术学院 | Processing technology of hand-torn mutton chops of Qianbei ma sheep |
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| CN108029977A (en) * | 2017-12-18 | 2018-05-15 | 贵州永红食品有限公司 | The production method of Western-style dried beef |
| CN108029977B (en) * | 2017-12-18 | 2021-12-14 | 贵州永红食品有限公司 | Preparation method of western-style beef jerky |
| CN110663886A (en) * | 2019-11-21 | 2020-01-10 | 遵义职业技术学院 | Processing technology of hand-torn mutton chops of Qianbei ma sheep |
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