CN1076598C

CN1076598C - Air-dried mutton and its preparing process

Info

Publication number: CN1076598C
Application number: CN97119761A
Authority: CN
Inventors: 谷正清
Original assignee: Individual
Current assignee: Individual
Priority date: 1997-10-25
Filing date: 1997-10-25
Publication date: 2001-12-26
Anticipated expiration: 2017-10-25
Also published as: CN1215571A

Abstract

The present invention relates to a meat product, namely air dry mutton and a making technology thereof. The air dry mutton is an instant meat food made of sheep (goat) meat with high quality in a north pasturing area through the processes of air drying, material preparation, cooking, packing, etc. The air dry mutton has the characteristics of unique flavor, mellow and flavorful taste, rich nutrition, body strengthening, intelligence benefiting, convenient eating, etc.

Description

Air-dried mutton and manufacture craft thereof

The present invention relates to a kind of meat product---air-dried mutton and manufacture craft thereof.

Methods such as present domestic meat product processing is generally steamings, boil, explode, bake are because of preparing burden and the processing method difference differs from one another.The cooked meat product generally are difficult for preserving and long-distance transport, though and long shelf-life such as jerky, dried meat floss and be convenient to transportation, it is cooked that local flavor and mouthfeel often are different from new processing fresh again.

The purpose of this invention is to provide a kind of unique flavor, nutritious, be convenient to packing, transportation, long shelf-life, the meat product of instant---air-dried mutton and manufacture craft thereof.

Technical scheme of the present invention is: selecting pastoral area high-quality sheep, chevon is raw material, be slit into the bar of putting on flesh along the meat line, on the indoor cool frame of airing air-dry 10-15 days, make mutton bar water content about about 8%, the mutton bar is cut into the meat section, press flavouring material formula preparation condiment water, with condiment water infusion 10-15 minutes, put into the meat section earlier, boiled 30 minutes with very hot oven, ceaselessly stir the meat section while boiling, change slow fire then and stewed 90-120 minutes.Stirred up and down once every 15-20 minutes when slow fire is stewed, the ripe soup of meat is done pot, is sprinkled into monosodium glutamate, chopped spring onion, through high-temperature sterilization, and vacuum packaging, but be the meat product that makes things convenient for of Long-term Storage and transportation.

Flavouring material formula is (take per 100 kilograms of jerked muttons as side): cumin: 35 gram Chinese prickly ashes: 35 gram aniseed: 15 gram fennel seeds: 35 gram cloves: the 16 gram roots of Dahurain angelica: 16 gram nutmegs: 35 gram fructus amomis: 16 gram white peppers: the cool ginger of 16 grams: 15 gram fresh gingers: 200 gram Amomum globosum loureiros: 16 gram thymes: 100 gram cassia barks: 16 gram tsaokos: 35 gram liquor: 100 gram mature vinegar: the red white green onion of 100 gram red pepper noodles, 200 grams: 1000 gram refined salt: 300 gram monosodium glutamates: 30 grams.

Advantage of the present invention is: mutton has been removed the original smell of having a strong smell of fresh meat by after air-dry, compares with traditional beef and mutton processed food, have good in color, smell and taste, sweet-smelling is good to eat, unique flavor, " fertile and oiliness, lean and soft ", moderately salted, the taste of the suitable most of nationalitys in national north and south, all-ages, nutritious, human body easily absorbs, the normal dried mutton of eating habit, benefit children's growth, patient's rehabilitation, the elderly's longevity, have beauty treatment and health care function.Vacuum-packed long shelf-life is easy to long-distance transport and sale on a large scale.

The invention process operating process and main points are exemplified below:

Raw material is chosen and must be selected northern pastoral area high-quality silk floss, chevon, and the mutton that grows up under unique environments could guarantee the peculiar flavour of air-dried mutton.

Hurricane drier is generally that ventilation on all sides, roof are higher, hardened ground, do not have a smoke contamination the top building arranged, it is big that the ventilation on all sides mouth is wanted, generally account for 60-70% of four sides wall, the ventilating opening door and window must be obturaged with gauze, in case mosquitos and flies and dust, air-dry is metal or wooden, but the cool meat bamboo of placement of multiple layers bar, frame is high 2.5-3 meters, and four framves are one group, placement location is far away apart from 30-50 centimetres on wall, the gravity-flow ventilation airing is installed a ceiling fan on per 9-10 square metres in case of necessity roof, effect is better, northern area is as long as condition is suitable, but equal throughout the year airing.

Air drying process is: the mutton of will boning is cut into 2-3 centimetres wide, the cutlet of 1-1.5 cm thicks, and cutlet length is decided on the meat line, and the longer the better, and built is air-dry.Northern area was generally taken cool 10-15 days, and the cutlet water content is reached about 8%.

Condiment preparation adds in boiling process successively by the kind and the dosage of various condiment, and infusion 10-15 minutes.

The shortening process is: earlier dried mutton bar is cut into 4-6 centimetres meat section, adds and endure in the well-done condiment water, ceaselessly stir the meat section under the situation of boiling, make the meat section tasty evenly.Changing slow fire after half an hour into stewes.But must stir up and down once every 15-20 minutes, stew about 90-120 minutes (decide on mutton is old tender), meat is ripe, and meat soup will be received dried, is sprinkled into monosodium glutamate, chopped spring onion takes the dish out of the pot.

The employing high-temperature sterilization, 200 grams, 400 grams, 1000 gram different size food bags, i.e. instant food for ease of preserving, transporting and sell are dressed up in vacuum packaging.

Claims

1, a kind of meat product-air-dried mutton, it is characterized in that: manufacture craft is, select pastoral area high-quality silk floss, chevon is a raw material, be cut into the bar of putting on flesh along the meat line, air-dry on the airing frame, the mutton water content is reached about 8%, be cut into the meat section before the shortening, press flavouring material formula preparation condiment water, and infusion 10-15 minutes, adding incarnation section vigorous fire boils and changes slow fire after 30 minutes and stewed 90-120 minutes, when vigorous fire boils otherwise stop stirring the meat section, when stewing, slow fire stirred once every 15-20 minutes, the ripe soup of meat is received when doing and is taken the dish out of the pot, high-temperature sterilization, vacuum-packed, make things convenient for meat product, wherein said condiment is counted with every 100kg jerked mutton: cumin: 35 the gram Chinese prickly ashes: 35 the gram aniseed: 15 the gram fennel seeds: 35 the gram cloves: 16 the gram roots of Dahurain angelica: 16 the gram nutmegs: 35 the gram fructus amomis: 16 the gram white peppers: 16 the gram cool ginger: 15 the gram fresh gingers: 200 the gram Amomum globosum loureiros: 16 the gram thymes: 100 the gram cassia barks: 16 the gram tsaokos: 35 the gram liquor: 100 the gram mature vinegar: 100 the gram red pepper noodles: 200 the gram red white green onion: 1000 the gram refined salt: 300 the gram monosodium glutamates: 30 the gram.