CN108740696A - Dried mutton processing technology - Google Patents
Dried mutton processing technology Download PDFInfo
- Publication number
- CN108740696A CN108740696A CN201810462881.7A CN201810462881A CN108740696A CN 108740696 A CN108740696 A CN 108740696A CN 201810462881 A CN201810462881 A CN 201810462881A CN 108740696 A CN108740696 A CN 108740696A
- Authority
- CN
- China
- Prior art keywords
- mutton
- smell
- dried
- absorption material
- pounded
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- 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
- 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
-
- 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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
Abstract
This programme discloses the dried mutton processing technology of food meat product processing technique field, prepares bean curd and potato, is pounded mashed potatoes after potato is cooked, bean curd is pounded soybean residue；Mashed potatoes and soybean residue are pressed 1:2~3 weight ratio is uniformly mixed, and is then divided into several graininess, and rubbing takes out after 12~16h of frost is expected in absorption, thaws at the absorption material of 3~4cm sizes；It takes the absorption material after several defrostings to be boiled together with mutton well-done to mutton, takes out mutton；It is put into stew in soy sauce in thick gravy after its cooling；Mutton after stew in soy sauce is dried, be placed on oven be baked to it is stiff；The original absorption material to have thawed is put into oven.The present invention adsorbs smell of mutton by food, rather than cover smell of mutton, reduce the smell of mutton component content in mutton, the smell of mutton of dried mutton made of so that is obviously weak, overcome smell of mutton in the prior art can only be blanked and cannot be by other material absorbing the problem of, long-term preservation will not lead to smell of mutton gradually becomes strong.
Description
Technical field
The present invention relates to instant meat product processing technique fields, and in particular to dried mutton processing technology
Background technology
Dried mutton is to use fresh mutton as primary raw material, and addition auxiliary material post-processing forms.It is generally known that mutton all has
There is strong smell of mutton, this taste influences the quality of mutton very much, and most of people can not accept this smell.
The method for taking out smell of mutton to mutton at present is mainly added vinegar, fennel, illiciumverum and capsicum and pickles, and utilizes this
The pungent fragrance taste of a little fragrance covers the smell of mutton of mutton to neutralize, but the method for this removal mutton smell of mutton was only suitable in the short time
It is interior mutton to be cooked the case where eating up, if over time, with distributing for fragrance scent, what smell of mutton again can be apparent can
Feel.So for the instant dried mutton being processed into, current method is just very not applicable, this is why on the market
Dried mutton sell fewer, and open packaging and can all have strong smell of mutton, therefore, be badly in need of one kind to be provided to be applicable in now
In the processing technology for making dried mutton, in the hope of reducing or removing mutton smell of mutton.
Invention content
The invention is intended to provide a kind of dried mutton processing technology, to solve the technical issues of existing dried mutton is with smell of mutton.
In order to solve the above technical problem, the present invention provides following technical solutions：Dried mutton processing technology, including following step
Suddenly:
Step 1: preparing bean curd and potato, it is pounded mashed potatoes after potato is cooked, bean curd is pounded soybean residue；
Step 2: mashed potatoes and soybean residue are pressed 1:2~3 weight ratio is uniformly mixed, and is then divided into several graininess,
The absorption material for rubbing into 3~4cm sizes takes out after 12~16h of frost is expected in absorption, thaws；
Step 3: it is well-done to mutton to take the absorption material after several defrostings to be boiled together with mutton, mutton is taken out；After its cooling
It is put into stew in soy sauce in thick gravy；
Step 4: the mutton after stew in soy sauce is dried, be placed on oven be baked to it is stiff；It is put into oven original
The absorption material to have thawed.
Beneficial effects of the present invention are:
1, potato and bean curd have been used in this programme, the two, which is pounded pureed, to be mixed, and contains starch in obtained mixture,
Potato is to provide the main component of starch, then stabs into particle after freezing and defrosting, can be formed inside obtained absorption material because
Several taffonis is formed for the thawing of ice crystal, such taffoni promotes shape when can accommodate extraneous air, wherein bean curd
At the main matter basis of taffoni.
2, above-mentioned absorption is expected and mutton boils together, boil set during, the smell of mutton ingredient in mutton incorporates in water, inhales
The taffoni of attached material incorporates moisture, and starch component water swelling, in this way major part Boar taint substances are timely by the taffoni of absorption material
Absorption accommodate, avoid such ingredient back into mutton, just significantly reduce the smell of mutton of mutton in this way.
3, during drying, also be added absorption material dry together, the smell distributed in drying course also by absorption material and
When absorption, also avoid smell of mutton from being absorbed again by mutton, further reduced the smell of mutton of mutton.
To sum up, the present invention adsorbs smell of mutton by food, rather than covers smell of mutton, and the smell of mutton ingredient reduced in mutton contains
Amount so that the smell of mutton of manufactured dried mutton is obviously weak, overcome smell of mutton in the prior art can only be blanked and cannot be other
The problem of material absorbing, long-term preservation will not lead to smell of mutton gradually becomes strong.
Prioritization scheme one：In step 3, mutton is cut into the square of 15mm × 15mm × 15mm, and the amount for adsorbing material is mutton
1/3~1/2 times of weight.In the case of dosage and being sized for of mutton particle of adsorbing material, absorption material will not be both wasted
Dosage, and the effect unobvious that smell of mutton will not be caused to remove, so by constantly putting into practice, find mutton be cut into 15mm ×
The amount that absorption material is added in the case of the square of 15mm × 15mm is 1/3~1/2 times of mutton weight, can either significantly
The smell of mutton of even reduction mutton, and absorption material will not be caused to be wasted.
Prioritization scheme two：In step 4, the spacing between absorption material and mutton is at least 3cm.Mutton is with absorption material by too
Closely, it is unfavorable for the circulation of hot-air, is also just unfavorable for scattering and disappearing for moisture in mutton, however also with this during moisture loss
Smell of mutton distributes, so absorption material keeps certain spacing with mutton, can speed up smell of mutton in this way and is absorbed.
Prioritization scheme three in step 1, is also prepared for mung bean, mung bean mud is pounded after mung bean is cooked；In step 2 with bean curd
Slag and mashed potatoes are mixed together.Mung bean is rich amyloid bean or pea, and mung bean, which is added, can increase the content of starch, meanwhile, mung bean
Also special beany flavour can integrate smell of mutton, reach better taste removal effect.
Specific implementation mode
It elaborates to the present invention below by specific implementation mode：
Embodiment 1：
Dried mutton processing technology, includes the following steps:
Step 1: preparing bean curd, mung bean and potato, mung bean is cooked to be pounded mung bean mud, and mashed potatoes is pounded after potato is cooked, will
Bean curd is pounded soybean residue；
Step 2: mung bean mud, mashed potatoes and soybean residue are pressed 1:2 weight ratio is uniformly mixed, and is then divided into several
Granular, rubbing takes out after frost 14h is expected in absorption, thaws at the absorption material of 3~4cm sizes；
Step 3: mutton is cut into the square of 15mm × 15mm × 15mm, 1/3~1/2 times of defrosting of mutton weight is taken
Absorption material afterwards boils, taking-up mutton well-done to mutton together with mutton；It is put into stew in soy sauce in thick gravy after its cooling；
Step 4: the mutton after stew in soy sauce is dried, be placed on oven be baked to it is stiff；It is put into oven original
The absorption material to have thawed, the spacing between absorption material and mutton are 7cm.
Embodiment 2：
Dried mutton processing technology, includes the following steps:
Step 1: preparing bean curd, mung bean and potato, mung bean is cooked to be pounded mung bean mud, and mashed potatoes is pounded after potato is cooked, will
Bean curd is pounded soybean residue；
Step 2: mung bean mud, mashed potatoes and soybean residue are pressed 1:3 weight ratio is uniformly mixed, and is then divided into several
Granular, rubbing takes out after frost 16h is expected in absorption, thaws at the absorption material of 3~4cm sizes；
Step 3: mutton is cut into the square of 15mm × 15mm × 15mm, 1/3~1/2 times of defrosting of mutton weight is taken
Absorption material afterwards boils, taking-up mutton well-done to mutton together with mutton；It is put into stew in soy sauce in thick gravy after its cooling；
Step 4: the mutton after stew in soy sauce is dried, be placed on oven be baked to it is stiff；It is put into oven original
The absorption material to have thawed, the spacing between absorption material and mutton are 5cm.
Embodiment 3：
Dried mutton processing technology, includes the following steps:
Step 1: preparing bean curd and potato, mung bean is cooked to be pounded mung bean mud, mashed potatoes is pounded after potato is cooked, by bean curd
It is pounded soybean residue；
Step 2: mashed potatoes and soybean residue are pressed 1:2 weight ratio is uniformly mixed, and is then divided into several graininess, is rubbed
It is twisted into the absorption material of 3~4cm sizes, takes out, thaws after frost 12h is expected in absorption；
Step 3: mutton is cut into the square of 15mm × 15mm × 15mm, 1/3~1/2 times of defrosting of mutton weight is taken
Absorption material afterwards boils, taking-up mutton well-done to mutton together with mutton；It is put into stew in soy sauce in thick gravy after its cooling；
Step 4: the mutton after stew in soy sauce is dried, be placed on oven be baked to it is stiff；It is put into oven original
The absorption material to have thawed, the spacing between absorption material and mutton are 3cm.
Comparative example：With embodiment 1 difference lies in：
1, step 1 and step 2 are deleted；The absorption material of the present invention is not added in step 3 and step 4.
Experiment：The dried mutton of volatile flavor substance in detection dried mutton, above 3 groups of embodiments and 1 group of comparative example is equal
Respectively following manner is taken to be detected analysis.
1, the preparation of sample：Weigh 100.0g dried muttons, dice shape is fitted into sample bottle, be added 500mL water and
The sodium chloride of 1.0g, seals bottleneck after shaking up rapidly, protected under the conditions of sealing, with -18 DEG C with ice abundant middle cooling immediately after boiling 2h
It hides, it is to be analyzed.
2, it is analyzed using headspace solid-phase microextraction (SPME-GC-MS)
The 3.0g samples being uniformly mixed are put into the solid phase microextraction bottle of 15mL, bottle cap is covered rapidly, sample is put
Enter into 55 DEG C of waters bath with thermostatic control, when waiting for that sample temperature is increased to 55 DEG C, the solid phase micro-extraction extraction head of aging is inserted into sample
In bottle, while fiber head is released, head space equilibrium adsorption 30min after absorption, withdraws fiber head, while SPEM is moved to GC immediately
In, parse 10min under the conditions of 250 DEG C.
3, 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.Judge that it is acetic acid, 4- methyloctanoic acids and 4- ethyl octanoic acids to have odorous ingredient.Acetic acid shows
Go out rancid cheesy, sweat odor；4- methyloctanoic acids show smell of mutton；4- ethyl octanoic acids show smell of mutton and flavour of a drug.
4, qualitative and quantitative analysis
Record and analysis result be shown in Table 1 (herein only record dried mutton have the ingredients of bad smells such as smelling of fish or mutton smell and its
Content).
Table 1：
The dried mutton that three groups of embodiments use the method for the present invention making is can be seen that by 1 data of table, and does not use this
Dried mutton prepared by inventive method is compared, and the contained content with bad smells such as smelling of fish or mutton smells is significantly less than comparative example
Testing result, illustrate in the method for the present invention absorption material and operating procedure made of mashed potatoes and soybean residue, to removing sheep
Bad smell in meat has significant effect.
Claims (4)
1. dried mutton processing technology, which is characterized in that include the following steps:
Step 1: preparing bean curd and potato, it is pounded mashed potatoes after potato is cooked, bean curd is pounded soybean residue；
Step 2: mashed potatoes and soybean residue are pressed 1:2~3 weight ratio is uniformly mixed, and is then divided into several graininess, is rubbed
At the absorption material of 3~4cm sizes, takes out, thaw after 12~16h of frost is expected in absorption；
Step 3: it is well-done to mutton to take the absorption material after several defrostings to be boiled together with mutton, mutton is taken out；It is put into after its cooling
Stew in soy sauce in thick gravy；
Step 4: the mutton after stew in soy sauce is dried, be placed on oven be baked to it is stiff；Original defrosting is put into oven
Absorption material.
2. dried mutton processing technology according to claim 1, it is characterised in that：In step 3, mutton be cut into 15mm ×
The square of 15mm × 15mm, the amount for adsorbing material is 1/3~1/2 times of mutton weight.
3. dried mutton processing technology according to claim 2, it is characterised in that：In step 4, between absorption material and mutton
Spacing be at least 3cm.
4. dried mutton processing technology described in any one of claim 1 to 3, it is characterised in that：In step 1, it is also prepared for
Mung bean is pounded mung bean mud after mung bean is cooked；It is mixed together with soybean residue and mashed potatoes in step 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810462881.7A CN108740696A (en) | 2018-05-15 | 2018-05-15 | Dried mutton processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810462881.7A CN108740696A (en) | 2018-05-15 | 2018-05-15 | Dried mutton processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108740696A true CN108740696A (en) | 2018-11-06 |
Family
ID=64007717
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810462881.7A Pending CN108740696A (en) | 2018-05-15 | 2018-05-15 | Dried mutton processing technology |
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| Country | Link |
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| CN (1) | CN108740696A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114468236A (en) * | 2021-12-23 | 2022-05-13 | 湖南人文科技学院 | Method for quickly preparing air-dried meat |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998003259A1 (en) * | 1996-07-22 | 1998-01-29 | Kouki Bussan Yugenkaisha | Novel adsorbent |
| JP2008061507A (en) * | 2006-09-04 | 2008-03-21 | Mitsui Sugar Co Ltd | Meat odor improving agent, meat odor improving method using the improving agent, and meat products |
| CN102000015A (en) * | 2010-11-24 | 2011-04-06 | 尹珲太 | Deodorant and preparation method |
| CN107801926A (en) * | 2017-10-31 | 2018-03-16 | 王钟鸣 | A kind of mutton except having a strong smell and cooking methods |
-
2018
- 2018-05-15 CN CN201810462881.7A patent/CN108740696A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998003259A1 (en) * | 1996-07-22 | 1998-01-29 | Kouki Bussan Yugenkaisha | Novel adsorbent |
| JP2008061507A (en) * | 2006-09-04 | 2008-03-21 | Mitsui Sugar Co Ltd | Meat odor improving agent, meat odor improving method using the improving agent, and meat products |
| CN102000015A (en) * | 2010-11-24 | 2011-04-06 | 尹珲太 | Deodorant and preparation method |
| CN107801926A (en) * | 2017-10-31 | 2018-03-16 | 王钟鸣 | A kind of mutton except having a strong smell and cooking methods |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114468236A (en) * | 2021-12-23 | 2022-05-13 | 湖南人文科技学院 | Method for quickly preparing air-dried meat |
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Effective date of abandoning: 20220208 |