CN107668482A - A kind of processing method of mutton dried meat - Google Patents

A kind of processing method of mutton dried meat Download PDF

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Publication number
CN107668482A
CN107668482A CN201710922857.2A CN201710922857A CN107668482A CN 107668482 A CN107668482 A CN 107668482A CN 201710922857 A CN201710922857 A CN 201710922857A CN 107668482 A CN107668482 A CN 107668482A
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China
Prior art keywords
mutton
deodorization
dried meat
processing method
sliced
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Pending
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CN201710922857.2A
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Chinese (zh)
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佘延英
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Individual
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Priority to CN201710922857.2A priority Critical patent/CN107668482A/en
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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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • 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
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat

Abstract

The invention discloses a kind of processing method of mutton dried meat, belong to meat product processing technique field.The processing method of the present invention can be divided into several procedures：Mutton pretreatment, mutton deodorization, shortening, drying and pack.Wherein, the preparation process of deodorization liquid is：Ginger in mass ratio：Peppermint：Purple perilla=5：2：0.5 ratio is put into Yan Portland and smashed to pieces, obtains deodorization mixture A；Deodorization mixture A is added in the mixed liquor of black tea and succus liquiritiae, is heated to 45~50 DEG C, it is well mixed to obtain deodorization liquid.Mutton dried meat product provided by the invention, production cost is low, technique is simple, is suitable for industrialized production；Can effectively remove mutton in itself disturb taste, increase mutton dried meat flavor, improve mouthfeel.Mutton dried meat remains the nutrition and health care composition of mutton in itself, and health is naturally, fine and tender taste, delicious flavour, instant.

Description

A kind of processing method of mutton dried meat
Technical field
The present invention relates to meat product processing technique field, more particularly to a kind of processing method of mutton dried meat.
Background technology
Described in Compendium of Materia Medica, mutton is beneficial to vital essence, treatment consumptive disease, tonifying lung kidney qi, nourishing heart lung, relieving heat toxin, the effect for moistening skin. Chinese's void numerous is written《Herbal food therapy》In, more recording work, " all tastes, with boiling, can all be mended with mutton." mutton rich in protein, A variety of nutriments such as fatty, vitamin and calcium, iron, phosphorus, are the very high food materials of nutritive value, to what hectic, cough, gas Guan Yan, asthma, the people of anaemia, especially with benefit.In addition to nourishing for Healthy People winter, it is all because of weakness due to chronic disease, postpartum is weak, gas Anemia damage or YANG QI deficiency and chilly is cold, pollakiuria enuresis nocturna, impotence and premature ejaculation, menstrual disorder, the infertile creeping chill person four seasons equal edible.
With our people's growth in the living standard and the renewal of consumption idea, there is an urgent need to some in good taste, productions by people Product unique flavor and novel product with health role.Jerky based food occuping market leading position is dried beef at present, And the sale of mutton dried meat is relatively fewer, its main cause for mutton workability well below beef, with respect to beef, its finished product Rate is relatively low, seriously constrains the development of mutton dried meat industry；On the other hand, mutton is disturbed highly seasoned, and processing is bad extremely to influence appetite.Cause This, developing the processing technology of mutton dried meat just becomes the important channel for the trend of complying with, and development prospect is very wide.
The content of the invention
It is an object of the invention to provide a kind of processing method of mutton dried meat, the mutton of this method processing has instant, nutrition And healthcare function, can improve a poor appetite, Appetizing spleen-tonifying, product novelty the features such as.In order to solve the above-mentioned technical problem, it is of the present invention Processing technology step be：
A kind of processing method of mutton dried meat, it is characterised in that：Specific process is as follows：
1) mutton pre-processes：The manadesma and fat oil in mutton are rejected, 1~2mm of thickness thin slice, drip are cut into along cube meat lines Remove watery blood；
2) mutton deodorization：Ginger in mass ratio：Peppermint：Purple perilla=5：2：0.5 ratio is put into Yan Portland and smashed to pieces, is gone Raw meat mixture A；Deodorization mixture A is added in the mixed liquor of black tea and succus liquiritiae, is heated to 45~50 DEG C, is well mixed To deodorization liquid；Sliced mutton is put into deodorization liquid, maintains deodorization liquid temperature degree mutton is soaked 2~3h at 45~50 DEG C；
3) shortening：One layer of shaddock leaf is paved with baking box pallet, the sliced mutton after deodorization is laid in shaddock leaf, toward sheep Last layer salt is uniformly spread on sliced meat, and uniformly smears one layer of rapeseed oil, it is 140 DEG C~160 DEG C to set oven temperature, baking 12 ~15min；
4) dry：Sliced mutton is transferred in baking oven, mutton moisture content is dried at 65~70 DEG C 10%~15% Between；
5) pack：Sliced mutton after drying is put into the packaging bag after sterilization, is exhausted using vacuum-pumping equipment Processing, vacuum are set to 46.8~50.2 kPas, then packaging bag are sealed, you can obtain the mutton dried meat.
Further, deodorization mixture A and black tea, the weight of succus liquiritiae are deodorization mixture in the step 2) A：Black tea：Succus liquiritiae=1：10~20：5~15.
Preferably, in the step 2), sliced mutton is immersed in deodorization liquid, and the temperature of deodorization liquid is preferably 48 DEG C, immersion Time is preferably 2.5h.
Preferably, during shortening, oven temperature is preferably 155 DEG C, and baking time is preferably 13min.
Preferably, in bagging process, the sterilization mode of packaging bag is ultraviolet sterilization, and the vacuum of vacuum exhaust processing is excellent Elect 48.5 kPas as.
Beneficial effects of the present invention：
Mutton dried meat product provided by the invention, the production cost is low, technique is simple, is suitable for industrialized production.Adopt With ginger, peppermint, purple perilla, black tea and succus liquiritiae combine prepare deodorization liquid, can effectively remove mutton in itself disturb taste, increase mutton Dried meat flavor, upper shaddock leaf is padded during baking, mutton can be made to draw the fragrance of shaddock leaf, further removed the taste of disturbing of mutton, improve mouth Sense.Mutton dried meat remains the nutrition and health care composition of mutton in itself, and health is naturally, fine and tender taste, delicious flavour, instant.
Embodiment
Embodiment 1
A kind of processing method of mutton dried meat, it is characterised in that：Specific process is as follows：
1) mutton pre-processes：The manadesma and fat oil in mutton are rejected, 1~2mm of thickness thin slice, drip are cut into along cube meat lines Remove watery blood；
2) mutton deodorization：Ginger in mass ratio：Peppermint：Purple perilla=5：2：0.5 ratio is put into Yan Portland and smashed to pieces, is gone Raw meat mixture A；Deodorization mixture A is added in the mixed liquor of black tea and succus liquiritiae, is heated to 45 DEG C, it is well mixed to be gone Raw meat liquid；Sliced mutton is put into deodorization liquid, maintains deodorization liquid temperature degree mutton is soaked 2h at 45 DEG C；Wherein, deodorization mixture A Weight with black tea, succus liquiritiae is deodorization mixture A：Black tea：Succus liquiritiae=1：10：5.
3) shortening：One layer of shaddock leaf is paved with baking box pallet, the sliced mutton after deodorization is laid in shaddock leaf, toward sheep Last layer salt is uniformly spread on sliced meat, and uniformly smears one layer of rapeseed oil, it is 140 DEG C to set oven temperature, toasts 12min；
4) dry：Sliced mutton is transferred in baking oven, mutton moisture content is dried at 65 DEG C between 10%~15%；
5) pack：Sliced mutton after drying is put into the packaging bag after sterilization, is exhausted using vacuum-pumping equipment Processing, vacuum are set to 46.8 kPas, then packaging bag are sealed, you can obtain the mutton dried meat.
Embodiment 2
A kind of processing method of mutton dried meat, it is characterised in that：Specific process is as follows：
1) mutton pre-processes：The manadesma and fat oil in mutton are rejected, 1~2mm of thickness thin slice, drip are cut into along cube meat lines Remove watery blood；
2) mutton deodorization：Ginger in mass ratio：Peppermint：Purple perilla=5：2：0.5 ratio is put into Yan Portland and smashed to pieces, is gone Raw meat mixture A；Deodorization mixture A is added in the mixed liquor of black tea and succus liquiritiae, is heated to 50 DEG C, it is well mixed to be gone Raw meat liquid；Sliced mutton is put into deodorization liquid, maintains deodorization liquid temperature degree mutton is soaked 3h at 50 DEG C；
3) shortening：One layer of shaddock leaf is paved with baking box pallet, the sliced mutton after deodorization is laid in shaddock leaf, toward sheep Last layer salt is uniformly spread on sliced meat, and uniformly smears one layer of rapeseed oil, it is 160 DEG C to set oven temperature, toasts 15min；
4) dry：Sliced mutton is transferred in baking oven, mutton moisture content is dried at 70 DEG C between 10%~15%；
5) pack：Sliced mutton after drying is put into the packaging bag after sterilization, is exhausted using vacuum-pumping equipment Processing, vacuum are set to 50.2 kPas, then packaging bag are sealed, you can obtain the mutton dried meat.
Embodiment 3
A kind of processing method of mutton dried meat, it is characterised in that：Specific process is as follows：
1) mutton pre-processes：The manadesma and fat oil in mutton are rejected, 1~2mm of thickness thin slice, drip are cut into along cube meat lines Remove watery blood；
2) mutton deodorization：Ginger in mass ratio：Peppermint：Purple perilla=5：2：0.5 ratio is put into Yan Portland and smashed to pieces, is gone Raw meat mixture A；Deodorization mixture A is added in the mixed liquor of black tea and succus liquiritiae, is heated to 48 DEG C, it is well mixed to be gone Raw meat liquid；Sliced mutton is put into deodorization liquid, maintains deodorization liquid temperature degree mutton is soaked 2.5h at 48 DEG C；
3) shortening：One layer of shaddock leaf is paved with baking box pallet, the sliced mutton after deodorization is laid in shaddock leaf, toward sheep Last layer salt is uniformly spread on sliced meat, and uniformly smears one layer of rapeseed oil, it is 155 DEG C to set oven temperature, toasts 13min；
4) dry：Sliced mutton is transferred in baking oven, mutton moisture content is dried at 68 DEG C between 10%~15%；
5) pack：Sliced mutton after drying is put into the packaging bag after sterilization, is exhausted using vacuum-pumping equipment Processing, vacuum are set to 48.5 kPas, then packaging bag are sealed, you can obtain the mutton dried meat.

Claims (5)

  1. A kind of 1. processing method of mutton dried meat, it is characterised in that：Specific process is as follows：
    1) mutton pre-processes：The manadesma and fat oil in mutton are rejected, 1~2mm of thickness thin slice is cut into along cube meat lines, drains blood Water；
    2) mutton deodorization：Ginger in mass ratio：Peppermint：Purple perilla=5：2：0.5 ratio is put into Yan Portland and smashed to pieces, obtains deodorization and mixes Compound A；Deodorization mixture A is added in the mixed liquor of black tea and succus liquiritiae, is heated to 45~50 DEG C, it is well mixed to be gone Raw meat liquid；Sliced mutton is put into deodorization liquid, maintains deodorization liquid temperature degree mutton is soaked 2~3h at 45~50 DEG C；
    3) shortening：One layer of shaddock leaf is paved with baking box pallet, the sliced mutton after deodorization is laid in shaddock leaf, toward sliced mutton On uniformly spread last layer salt, and uniformly smear one layer of rapeseed oil, it is 140 DEG C~160 DEG C to set oven temperature, baking 12~ 15min；
    4) dry：Sliced mutton is transferred in baking oven, mutton moisture content is dried at 65~70 DEG C between 10%~15%；
    5) pack：Sliced mutton after drying is put into the packaging bag after sterilization, processing is exhausted using vacuum-pumping equipment, Vacuum is set to 46.8~50.2 kPas, and then packaging bag is sealed, you can obtains the mutton dried meat.
  2. A kind of 2. processing method of mutton dried meat according to claim 1, it is characterised in that：Deodorization mixture in the step 2) A is deodorization mixture A with black tea, the weight of succus liquiritiae：Black tea：Succus liquiritiae=1：10~20：5~15.
  3. A kind of 3. processing method of mutton dried meat according to claim 1, it is characterised in that：In the step 2), sliced mutton leaching Bubble is in deodorization liquid, and the temperature of deodorization liquid is preferably 48 DEG C, and soak time is preferably 2.5h.
  4. A kind of 4. processing method of mutton dried meat according to claim 1, it is characterised in that：During shortening, oven temperature is excellent Elect 155 DEG C as, baking time is preferably 13min.
  5. A kind of 5. processing method of mutton dried meat according to claim 1, it is characterised in that：In bagging process, packaging bag is killed Bacterium mode is ultraviolet sterilization, and the vacuum of vacuum exhaust processing is preferably 48.5 kPas.
CN201710922857.2A 2017-09-30 2017-09-30 A kind of processing method of mutton dried meat Pending CN107668482A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109567037A (en) * 2019-01-08 2019-04-05 广东海洋大学 A kind of processing method of crocodile jerky
CN111700240A (en) * 2020-06-22 2020-09-25 温州科技职业学院 Processing technology of fresh sargassum fusiforme
WO2023213331A1 (en) * 2022-05-05 2023-11-09 江南大学 Method for improving flavor characteristics and storage stability of pre-steamed processed lamb patties

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6158533A (en) * 1984-08-30 1986-03-25 Hayato Nishimura Preparation of dried mutton meat seasoned with beef taste
CN103393129A (en) * 2013-06-28 2013-11-20 浦北县广源食品有限公司 Method for manufacturing spicy dried mutton
CN103610099A (en) * 2013-11-01 2014-03-05 界首市宏亮食品有限公司 Manufacturing method of five-leaf smoked chicken
CN103859337A (en) * 2014-02-26 2014-06-18 陈筠 Spice bag for eliminating smell of mutton
CN104305235A (en) * 2014-09-24 2015-01-28 安徽桂王清真食品有限公司 Hot and spicy mutton particles and processing method thereof
CN104886618A (en) * 2015-05-13 2015-09-09 沿河土家族自治县麻阳河食品有限公司 Mutton jerky and preparation method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6158533A (en) * 1984-08-30 1986-03-25 Hayato Nishimura Preparation of dried mutton meat seasoned with beef taste
CN103393129A (en) * 2013-06-28 2013-11-20 浦北县广源食品有限公司 Method for manufacturing spicy dried mutton
CN103610099A (en) * 2013-11-01 2014-03-05 界首市宏亮食品有限公司 Manufacturing method of five-leaf smoked chicken
CN103859337A (en) * 2014-02-26 2014-06-18 陈筠 Spice bag for eliminating smell of mutton
CN104305235A (en) * 2014-09-24 2015-01-28 安徽桂王清真食品有限公司 Hot and spicy mutton particles and processing method thereof
CN104886618A (en) * 2015-05-13 2015-09-09 沿河土家族自治县麻阳河食品有限公司 Mutton jerky and preparation method thereof

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《中国传统蔬菜图谱》编委会: "《中国传统蔬菜图谱》", 31 August 1996, 浙江科学技术出版社 *
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109567037A (en) * 2019-01-08 2019-04-05 广东海洋大学 A kind of processing method of crocodile jerky
CN111700240A (en) * 2020-06-22 2020-09-25 温州科技职业学院 Processing technology of fresh sargassum fusiforme
WO2023213331A1 (en) * 2022-05-05 2023-11-09 江南大学 Method for improving flavor characteristics and storage stability of pre-steamed processed lamb patties

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Application publication date: 20180209