CN107616427A - A kind of processing technology of December lamb - Google Patents
A kind of processing technology of December lamb Download PDFInfo
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- CN107616427A CN107616427A CN201710860416.4A CN201710860416A CN107616427A CN 107616427 A CN107616427 A CN 107616427A CN 201710860416 A CN201710860416 A CN 201710860416A CN 107616427 A CN107616427 A CN 107616427A
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Abstract
This application discloses a kind of processing technology of December lamb of meat product processing technique field, strip is cut into after raw mutton is cleaned；Using the cure of sauerkraut Tonga flavoring infusion at 1~3 DEG C 48~60h of sealed pickling；Mutton removes the debris on surface using clear water after pickling, after then reusing 5~7h of soaking in Chinese liquor mutton, take out and dry 5~7h；Just fire-cureed using smog caused by coniferale burning plants, fire-cure 26~30h.The size for cutting fresh mutton in the present invention program be with cure, pickle and be closely connected with the time of sootiness, only under the mutual cooperation of links, the obtained cured fragrant strong flavor of December lamb, mouthfeel is fresh and tender, and without smelling of fish or mutton smell, this level of mutton, fire-cureing by 26~30h again, not only fragrance embodies, and mutton also can be well-done, can directly it eat, going out, it is very convenient to carry.
Description
Technical field
The present invention relates to meat product processing technique field, and in particular to a kind of processing technology of December lamb.
Background technology
Mutton nature and flavor heat, there are warm middle qi-restoratives, the function of Appetizing spleen-tonifying, moreover, the nutritive value of mutton is very high, its protein
Content is higher than pork, and fat content is but lower than pork, is high protein, the food of low fat, its taste be also it is extremely delicious, therefore
And as deep by good merchantable brand on the seat of people's pro-gaze.Generally, mutton is based on eating raw, and edible way has steaming, boils, fries, rinsing, substantially
All cook for immediate consumption, therefore the converted products of mutton is less.
Furthermore there is following defect and deficiency in the mutton for a long time, supplied on the market：（1）Because mutton is cooked more
Complicated, cumbersome, cooking time is longer, typically feels that mutton is fond of eating per capita, and it is difficult but to cook, because mutton has the strong smelling of fish or mutton
Taste, if entrance will be unfavorable for very much by dealing with improperly, therefore cook out mutton color, shape are all good to be just more difficult to；（2）City
Face typically only has raw mutton supply, and time length is perishable, and then taste is had a certain impact for freezen protective and not Portable belt.
The content of the invention
The present invention is intended to provide a kind of processing technology of December lamb, with process be convenient for carrying, cured meat and fish are strong, without smelling of fish or mutton gas
The December lamb of taste.
In order to solve the above-mentioned technical problem, the present invention provides following technical scheme：A kind of processing technology of December lamb, including
Following steps：
Step 1: slitting：Wide 5 ~ 8cm, 2 ~ 3cm of thickness strip are cut into after raw mutton is cleaned；
Step 2: allotment cure：The component of cure and the parts by weight of component are 2 ~ 3 parts of salt, 0.5 ~ 1 part of Chinese prickly ash, anise
0.2 ~ 0.4 part, 1~3 part of lemon juice, 2~3 parts of ginger, 3~5 parts of white granulated sugar, 0.5~1 part of white pepper, 0.3~1 part of cassia bark, material
1~2 part of wine, 0.5~1 part of cumin, 7~8 parts of sour cabbage soup；After all components are mixed, 40~60min of infusion is capped；
Step 3: pickle：Mutton after slitting is placed in the cure after infusion, 48~60h of sealed pickling at 1~3 DEG C；
Step 4: rinse, wine salts down：Mutton removes the debris on surface using clear water after pickling, then reuse soaking in Chinese liquor mutton 5
After~7h, take out and dry 5~7h；
Step 4: sootiness：Just fire-cureed using smog caused by coniferale burning plants, fire-cure 26~30h.
Beneficial effects of the present invention are：
1st, the component of dispensing cure and the dosage of component that this programme uses, and in cure formula, salting period and the sootiness
On the premise of duration, coordinate and mutton is cut into wide 5 ~ 8cm, the strip of thickness 2 ~ 3cm specifications, only under such precondition,
The cured fragrance taste that can be just pickled out inside mutton bar is all and its strong, the December lamb of no smelling of fish or mutton smell.
2nd, because the lean meat of mutton is relatively more, fibre-enrich, this processing for resulting in mutton occurs if being careless about
Taste and compare the phenomenon of bavin, that is, it is relatively more dry, hard, but using the cure allocated in the present invention program, can promote fresh
Smelling of fish or mutton smell in mutton, which is neutralized, to be covered, and is merged with the meat of mutton, the porousness of reinforcing fiber, therefore makes to be made
December lamb it is more preferably fresh and tender, be easily chewed upon.
3rd, the sour cabbage soup in cure is except that can be used as the solution composition of infusion to make the active ingredient infusion in remaining component
Dissolution, the beneficial zymophyte also used in sour cabbage soup is relatively abundanter, and is obtained by spontaneous fermentation, the work of beneficial bacterium
Property is strong, and substantial amounts of smelling of fish or mutton odour component can be consumed by zymophyte, promotes the formation of cured fragrance.And sour cabbage soup is immersion
The soup stock of vegetables is crossed, wherein containing vitamin ingredients, vitamin is dissolved into mutton, is reduced the greasy feeling of mutton, is made December lamb
Nutritive value get a promotion.
4th, because sour cabbage soup has certain viscosity, the easy breed bacteria of ingress of air, so cured in order to ensure to process
Mutton is safe and healthy, and all components of cure are washed away using clear water, then reuse take out after 5~7h of soaking in Chinese liquor dry 5~
7h, such process, the probiotics that white wine can suppress to remain in inside mutton continue to grow fermentation, avoid the fermentation of mutton
Spend and influence meat, secondly, white wine and can is enough penetrated into inside mutton, the smelling of fish or mutton smell inside dissolution mutton, with drying
The volatilization of white wine in journey and take away smelling of fish or mutton smell, add except the link of smelling of fish or mutton smell, be preferably minimized the residual of smelling of fish or mutton smell.
5th, just fire-cureed using smog caused by coniferale burning plants, fire-cure 26~30h.Contain in coniferale plant
There is abundant retinal, rosin taste is also dense strongly fragrant in the smog formed by burning, enters after fire-cureing 26~30h, December lamb
Cured fragrance is just embodies, and surface is glossy.
In summary, the size cut fresh mutton in the present invention program be with cure, pickle and closely join with the time of sootiness
System, only under the mutual cooperation of links, the obtained cured fragrant strong flavor of December lamb, mouthfeel is fresh and tender, and without the smelling of fish or mutton
Smell, this level of mutton, then fire-cureing by 26~30h, not only fragrance embodies, and mutton also can be well-done,
Can directly it eat, going out, it is very convenient to carry.
It is the optimization to basic technology scheme below：
Prioritization scheme one：In step 3, stirred once every 12h.All it is that meat is close to meat during pickling, in order to
Enough make to pickle evenly, stirred once every 12h, the contact area of every a cut of motton and cure can be increased, make to pickle uniformly
Thoroughly.
Prioritization scheme two, based on prioritization scheme two：In step 4, ventilation is selected to carry out when fire-cureing.Since before sootiness, sheep
For meat by pickling, rinsing and wine salts down, the liquid component such as moisture incorporated in mutton is relatively more, so when sootiness,
Moisture therein can also come out with the rise of temperature, in order to promote distributing for moisture, avoid moisture for a long time
Accumulate in the case of a high temperature and cause mutton mouthfeel to be affected, so selection carries out sootiness in ventilation, so ensure that moisture
Quickly scattered and disappeared.
Prioritization scheme three, based on prioritization scheme two：In step 2, the component of cure and the parts by weight of component are：Salt 3
Part, 1 part of Chinese prickly ash, anistree 0.2 part, 3 parts of lemon juice, 2 parts of ginger, 3 parts of white granulated sugar, 1 part of white pepper, 0.3 part of cassia bark, 1 part of cooking wine,
0.5 part of cumin, 8 parts of sour cabbage soup.The amounts of components of this prioritization scheme so that the December lamb prepared not only has cured fragrance, also
Condiment fragrance after coordinating with various condiment, the harmonious fusion of the flavour of cured meat and fish and condiment, avoid certain flavour excessively strong and
Influence the mouthfeel of December lamb.
Prioritization scheme four, based on prioritization scheme three：In step 3, after the completion for the treatment of cure infusion, mutton is put while hot immediately
Enter and wherein pickled.Fresh mutton is put into cure by this when, and the temperature of cure is also higher, can instantaneously act on fresh sheep
Meat, substantial amounts of smelling of fish or mutton smell is promoted to run out of.
Prioritization scheme five, each scheme based on more than：In step 4, the white wine used is corn wine.Carried out using corn wine
Wine salts down, and obtained cured butcher's meat is also with natural wine flavour, for more fertile mutton, the greasy effect of the solution that can reach certain,
Lift the palatability of December lamb.
Prioritization scheme six, each scheme based on more than：In step 4, the white wine used is rice wine.Rice wine salt down after mutton,
By sootiness, the December lamb surface enabled to is slightly golden yellow, and outward appearance is more tempting, improves appetite.
Embodiment
Technical solution of the present invention is described further with reference to embodiment：
Embodiment 1：A kind of processing technology of December lamb, comprises the following steps：
Step 1: slitting：Wide 5 ~ 8cm, 2 ~ 3cm of thickness strip are cut into after raw mutton is cleaned；
Step 2: allotment cure：The component of cure and the parts by weight of component are 3 parts of salt, 1 part of Chinese prickly ash, anistree 0.2 part, lemon
3 parts of lemon juice, 2 parts of ginger, 3 parts of white granulated sugar, 1 part of white pepper, 0.3 part of cassia bark, 1 part of cooking wine, 0.5 part of cumin, 8 parts of sour cabbage soup；Will
After all components mixing, infusion 60min is capped；
Step 3: pickle：By the mutton after slitting, after the completion of cure infusion, it is immediately placed in while hot wherein, it is close at 1~3 DEG C
Envelope pickles 60h, is during which stirred once every 12h；
Step 4: rinse, wine salts down：Mutton removes the debris on surface using clear water after pickling, then reuse corn wine immersion sheep
After meat 7h, take out and dry 5~7h；
Step 4: sootiness：Select ventilation, using pine tree burn caused by smog just fire-cure, fire-cure 28h.
Embodiment 2：A kind of processing technology of December lamb, comprises the following steps：
Step 1: slitting：Wide 5 ~ 8cm, 2 ~ 3cm of thickness strip are cut into after raw mutton is cleaned；
Step 2: allotment cure：The component of cure and the parts by weight of component are 2 parts of salt, 1 part of Chinese prickly ash, anistree 0.4 part, lemon
1 part of lemon juice, 3 parts of ginger, 4 parts of white granulated sugar, 1 part of white pepper, 0.3 part of cassia bark, 2 parts of cooking wine, 0.5 part of cumin, 8 parts of sour cabbage soup；Will
After all components mixing, infusion 40min is capped；
Step 3: pickle：By the mutton after slitting, after the completion of cure infusion, it is immediately placed in while hot wherein, it is close at 1~3 DEG C
Envelope pickles 55h, is during which stirred once every 12h；
Step 4: rinse, wine salts down：Mutton removes the debris on surface using clear water after pickling, then reuse corn wine immersion sheep
After meat 6h, take out and dry 5~7h；
Step 4: sootiness：Select ventilation, using cypress burn caused by smog just fire-cure, fire-cure 26h.
Embodiment 3：A kind of processing technology of December lamb, comprises the following steps：
Step 1: slitting：Wide 5 ~ 8cm, 2 ~ 3cm of thickness strip are cut into after raw mutton is cleaned；
Step 2: allotment cure：The component of cure and the parts by weight of component are, 2 parts of salt, 0.5 part of Chinese prickly ash, it is anistree 0.4 part,
3 parts of lemon juice, 2 parts of ginger, 5 parts of white granulated sugar, 0.5 part of white pepper, 1 part of cassia bark, 2 parts of cooking wine, 1 part of cumin, 7 parts of sour cabbage soup；Will
After all components mixing, infusion 50min is capped；
Step 3: pickle：By the mutton after slitting, after the completion of cure infusion, it is immediately placed in while hot wherein, it is close at 1~3 DEG C
Envelope pickles 48h, is during which stirred once every 12h；
Step 4: rinse, wine salts down：Mutton removes the debris on surface using clear water after pickling, then reuse corn wine immersion sheep
After meat 5h, take out and dry 5~7h；
Step 4: sootiness：Select ventilation, using Juniperus formosana burn caused by smog just fire-cure, fire-cure 30h.
The white wine such as wheat wine, liquor made from sorghum can also be used to substitute corn wine and rice wine immersion mutton in step 4 of the present invention.
Comparative example 1：Difference with embodiment 1 is：A width of 8~10cm of mutton in step 1, thickness are 4~5cm.
Comparative example 2：Difference with embodiment 1 is：In step 2 sour cabbage soup is replaced using clear water.
Comparative example 3：Difference with embodiment 1 is：Wine is deleted in step 4 to salt down process.
Comparative example 4：Difference with embodiment 1 is：A width of 8~10cm of mutton in step 1, thickness are 4~5cm；Step
In two sour cabbage soup is replaced using clear water；Wine is deleted in step 4 to salt down process.
Experiment：The December lamb of volatile flavor substance in detection December lamb, 3 groups of embodiments of the above and 4 groups of comparative examples is equal
Each following manner is taken to be tested and analyzed.
1st, the preparation of sample：Weigh 100.0g December lambs, dice shape, be fitted into sample bottle, add 500mL water and
1.0g sodium chloride, seals bottleneck after shaking up rapidly, after boiling 2h immediately with the abundant middle cooling of ice, sealing, with being protected under the conditions of -18 DEG C
Hide, it is to be analyzed.
2nd, using headspace solid-phase microextraction（SPME-GC-MS）Analyzed
The 3.0g samples being well mixed are put into 15mL SPME bottle, bottle cap is covered rapidly, sample is put into
In 55 DEG C of waters bath with thermostatic control, when treating that sample temperature is increased to 55 DEG C, the solid phase micro-extraction extraction head of aging is inserted in sample bottle,
Fiber head is released simultaneously, head space equilibrium adsorption 30min, after absorption, withdraws fiber head immediately, while SPEM is moved in GC,
10min is parsed under the conditions of 250 DEG C.
3rd, the GC-O analyses of property material
Volatile ingredient in meat samples is extracted using SPEM, effluent is in capillary end with 1:1 split ratio flows into mass spectrum
Monitor and smelling instrument.Smelling instrument port carries out smelling evaluation experiment by 8 trained sensory evaluation persons.This research is adopted
, can be in the same smelling time simultaneously with the characteristic flavor on basis active material in detection frequency method analysis different batches December lamb sample
When being felt by 4 in 8 sensory evaluation persons and the above persons, result is recorded.
4th, qualitative and quantitative analysis
Record and analysis result are shown in Table 1（Only record December lamb has the composition and its content of the bad smells such as smelling of fish or mutton smell herein）.
Table 1：
Smell description in table 1 refers to the smell of the component detected.Position component therein be analyze do not know knot
The chemical composition of structure composition, but by being separately separated out, smell smelling of fish or mutton smell of its taste substantially with fresh mutton and keep one
Cause, wherein, acetic acid shows rancid cheesy, sweat odor；4- methyloctanoic acids show smell of mutton；4- ethyl octanoic acids show smell of mutton
And flavour of a drug.And acetic acid, 4- methyloctanoic acids and 4- ethyls octanoic acid the content difference in different groups, embodiment can be represented
With the testing result of comparative example.
The December lamb in three groups of embodiments is can be seen that from the data of table 1, contained has the bad smells such as smelling of fish or mutton smell
Content be significantly less than the testing result of comparative example, and be not difficult to draw in conjunction with the scheme of four groups of comparative examples, be equally cured
Mutton, the present invention program can not only integrally process the strong December lamb of cured meat and fish, and the bad smell of December lamb is also notable
Reduce, but also illustrate that each step of the inventive method is all to significantly reduce the committed step of bad smell, including mutton
Size is also key factor.
Claims (7)
1. a kind of processing technology of December lamb, it is characterised in that comprise the following steps：
Step 1: slitting：Wide 5 ~ 8cm, 2 ~ 3cm of thickness strip are cut into after raw mutton is cleaned；
Step 2: allotment cure：The component of cure and the parts by weight of component are 2 ~ 3 parts of salt, 0.5 ~ 1 part of Chinese prickly ash, anise
0.2 ~ 0.4 part, 1~3 part of lemon juice, 2~3 parts of ginger, 3~5 parts of white granulated sugar, 0.5~1 part of white pepper, 0.3~1 part of cassia bark, material
1~2 part of wine, 0.5~1 part of cumin, 7~8 parts of sour cabbage soup；After all components are mixed, 40~60min of infusion is capped；
Step 3: pickle：Mutton after slitting is placed in the cure after infusion, 48~60h of sealed pickling at 1~3 DEG C；
Step 4: rinse, wine salts down：Mutton removes the debris on surface using clear water after pickling, then reuse soaking in Chinese liquor mutton 5
After~7h, take out and dry 5~7h；
Step 4: sootiness：Just fire-cureed using smog caused by coniferale burning plants, fire-cure 26~30h.
2. the processing technology of December lamb as claimed in claim 1, it is characterised in that：In step 3, stirred once every 12h.
3. the processing technology of December lamb as claimed in claim 2, it is characterised in that：In step 4, ventilation is selected when fire-cureing
Carry out.
4. the processing technology of December lamb as claimed in claim 3, it is characterised in that：In step 2, the component and component of cure
Parts by weight be：3 parts of salt, 1 part of Chinese prickly ash, anistree 0.2 part, 3 parts of lemon juice, 2 parts of ginger, 3 parts of white granulated sugar, 1 part of white pepper,
0.3 part of cassia bark, 1 part of cooking wine, 0.5 part of cumin, 8 parts of sour cabbage soup.
5. the processing technology of December lamb as claimed in claim 4, it is characterised in that：In step 3, after the completion for the treatment of cure infusion,
Mutton is put into while hot immediately and wherein pickled.
6. such as the processing technology of December lamb according to any one of claims 1 to 5, it is characterised in that：In step 4, use
White wine is corn wine.
7. such as the processing technology of December lamb according to any one of claims 1 to 5, it is characterised in that：In step 4, use
White wine is rice wine.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710860416.4A CN107616427A (en) | 2017-09-21 | 2017-09-21 | A kind of processing technology of December lamb |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710860416.4A CN107616427A (en) | 2017-09-21 | 2017-09-21 | A kind of processing technology of December lamb |
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| CN201710860416.4A Pending CN107616427A (en) | 2017-09-21 | 2017-09-21 | A kind of processing technology of December lamb |
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| CN108634217A (en) * | 2018-04-25 | 2018-10-12 | 田林县真品农牧种养专业合作社 | A kind of cured mutton processed |
| CN109619160A (en) * | 2018-12-10 | 2019-04-16 | 怀化永晟畜牧养殖专业合作社 | Dry-cured beef processing method |
| CN109965251A (en) * | 2019-03-18 | 2019-07-05 | 贵州在地生鲜电子商务有限公司 | A kind of secret La Shui and preparation method thereof |
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| CN108634217A (en) * | 2018-04-25 | 2018-10-12 | 田林县真品农牧种养专业合作社 | A kind of cured mutton processed |
| CN109619160A (en) * | 2018-12-10 | 2019-04-16 | 怀化永晟畜牧养殖专业合作社 | Dry-cured beef processing method |
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