CN108936361A - A kind of preparation method of crisp sliced mutton - Google Patents
A kind of preparation method of crisp sliced mutton Download PDFInfo
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- CN108936361A CN108936361A CN201810535837.4A CN201810535837A CN108936361A CN 108936361 A CN108936361 A CN 108936361A CN 201810535837 A CN201810535837 A CN 201810535837A CN 108936361 A CN108936361 A CN 108936361A
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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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
Abstract
The invention discloses a kind of preparation method of crisp sliced mutton, including stock, stew in soy sauce is tasty, cuts and admixes taste, vacuum and low temperature standing, high pressure recombination, low-temperature air-drying, shaping, vaccum microwave puffing.The crisp sliced mutton smell of mutton of the method for the present invention preparation is small, fragrance is sufficient, convenient, oil content is low, especially has crisp mouthfeel, is a kind of healthy snack food that suitable population is wide.
Description
Technical field
The invention belongs to meat product processing technology fields, and in particular to a kind of crisp sliced mutton and preparation method thereof.
Background technique
Mutton is one of main meat of China people and winter nourishes good merchantable brand.Mutton is fresh and tender, and nutritive value is high,
All insufficiencies of the kidney yang, soreness and weakness of waist and knees, crymodynia, consumptive disease deficiency person all can make dietotherapy product with it in abdomen.Mutton is full of nutrition, to lung knot
Core, tracheitis, asthma, anaemia, postpartum is qi-blood deficiency, abdomen crymodynia, physically weak chilly, malnutrition, soreness and weakness of waist and knees, impotence and premature ejaculation
And all cold of insufficiency type illnesss have very big benifit；Have the effects that tonifying kidney and strengthening yang, qi-restoratives middle benefit gas.Just there is food mutton in China from ancient times
Custom is even more to be eaten for some ethnic groups using mutton as main meat.Mutton often based on fresh food, stew by mutton at present
Usually using new fresh mutton as eating immediately after food materials culinary art, the holding time is shorter, now eats for radish, mutton chaffy dish, kebob etc.
Now do.But as consumer is higher and higher to the multifarious demand of food, simple fresh food has been unable to meet consumer demand.Cause
There is a variety of long shelf-lifes such as mutton, mutton sausage that salt down, mouthfeel mutton food more abundant in this.Chinese patent
201610883178.4 disclose a kind of glutinous rice mutton fermented sausage, are major ingredient, addition using sheep back leg lean meat and sheep tail show condition
Soy sauce, ginger, glutinous rice, dried orange peel, endothelium corneum gigeriae galli, fructus amomi, radix aucklandiae, oligoisomaltose, dregs of beans, protease, test, lactic acid bacteria, meat
The fermentation of the auxiliary materials such as staphylococcus is prepared.The sheep offensive smell in mutton is reduced by fermentation, product color is good, cholesterol level
Low, chewiness is good.
As people's rhythm of life is getting faster, the more and more favors for having obtained consumer of leisure meat product, for example, stopping
Not busy fish product, leisure beef product, leisure marine product etc..Since meat products is usually per se with fishy smell or smell of mutton,
The seasonings such as a large amount of capsicum, cumin, Chinese prickly ash, salt need to be usually added during making snack food using meat products, are passed through
The taste of seasoning covers the fishy smell or smell of mutton that meat products itself has, but this kind of heavy taste food due to seasoning it is more,
The higher more foods of osmotic pressure can cause human body osmotic pressure to increase, and lead to excessive internal heat, inflammation etc., and unhealthy.Therefore develop it is a health,
Leisure, delicious mutton instant product can fill up the blank of mutton snack food.
Summary of the invention
To achieve the above object, the present invention is intended to provide a kind of preparation method of crisp sliced mutton, by the method for the invention
The crisp sliced mutton smell of mutton of preparation is small, fragrance is sufficient, convenient, oil content is low, especially has crisp mouthfeel, and being a kind of is suitable for
The wide healthy snack food of crowd.The invention is realized by the following technical scheme:
A kind of preparation method of crisp sliced mutton, it is characterised in that include the following steps:
(1) it stocks up
It prepares mutton mud: will remove the peel, the sheep red meat after fat is gone to clean up, break into muddy flesh, it is spare to obtain sheep red meat muddy flesh；
Sheep fat meat is broken into muddy flesh, is placed in lemonade and impregnates 20-30min, sheep fat meat muddy flesh is collected by centrifugation later, it is spare；Take sheep fertile
After meat muddy flesh, sheep red meat muddy flesh 1:3-5 in mass ratio mixing, it is spare to obtain mutton mud；
It prepares condiment: salt, sugar, monosodium glutamate, chickens' extract crushed and are uniformly mixed with biological agent after 80 meshes, obtain powder tune
Expect spare；Spice water solubility leaching liquor is uniformly mixed with cooking wine 2-6:1 in mass ratio, it is spare to obtain liquid flavouring；
(2) stew in soy sauce is tasty
The mutton mud that step (2) obtains is transferred in closed container and step (1) is added by feed liquid mass ratio 1:2-4 obtains
Liquid flavouring simultaneously stirs and evenly mixs, and submerges liquid flavouring all mutton mud, then passes to high concentration carbon dioxide or nitrogen, ties up
Pressure 15-35MPa is held, 30-180h is stood；Mutton mud is taken out and is centrifuged, obtains stew in soy sauce mutton mud by pressure release later；
(3) it cuts and admixes taste
Powder condiment, carragheen, casein sodium, the starch that step (1) is obtained are added in stew in soy sauce mutton mud, cut and mix
15-30min；
(4) vacuum and low temperature is stood
The mutton mud after admixing taste will be cut and stand 3-5h under conditions of vacuum degree 0.95-0.98MPa, 0-7 DEG C of temperature；
(5) high pressure recombinates
Step (4) treated mutton mud is inserted into mold, under conditions of 0-7 DEG C of temperature, pressure 150-220MPa plus
40-60min is pressed, recombination mutton is obtained；
(6) low-temperature air-drying
Recombination mutton is sliced, control slice thickness is 2-4mm；Later in 5-15 DEG C of temperature, relative humidity 35%-45%
Under conditions of low temperature drying, obtain flavor mutton piece；By the step, the flavor of mutton can be further enhanced, and makes product shape
At stabilization, compact recombination structure；
(7) shaping
Into mold from bottom to up successively tile one layer of substrate layer, coating one layer of pulp layer, tiling one layer of flavor mutton piece,
It is coated with one layer of one layer of pulp layer, tiling substrate layer, it is spare after compacting；In reforming process, pulp layer wraps up flavor mutton piece, can
To adsorb the grease of flavor mutton piece puffing process spilling；Substrate layer wraps up pulp layer, flavor mutton piece, can further prevent
The spilling of grease when product extruding makes product have better organoleptic quality；
(8) vaccum microwave puffing: the flavor mutton piece after shaping is placed in vacuum microwave, and it is swollen to carry out vacuum microwave
Change to get the crisp sliced mutton of the present invention.
As optimal technical scheme, lemonade is that the lemon juice after Fresh Lemon juicing is pressed with clear water in the step (1)
Mass ratio 1:10-20 is deployed.
As optimal technical scheme, biological agent is prepared with the following method in the step (1): by TG enzyme, glucose
Oxidizing ferment, glutamine transaminage 2-3:1:1 in mass ratio after mixing, are added in cornstarch, control cornstarch
Middle total enzyme activity is not less than 1,000,000 U/kg.
As optimal technical scheme, spice water solubility leaching liquor is prepared with the following method in the step (1): taking perfume (or spice)
Pungent fresh material and fragrant pungent siccative add flooding, are concentrated into solid content later for 15-25%, i.e., after 1-3:1 mix in mass ratio
Obtain spice water solubility leaching liquor；The pungent fresh material of perfume includes one of garlic, green onion, capsicum, ginger or a variety of mixtures；
The pungent siccative of perfume include pepper, Chinese prickly ash, numb green pepper, Radix Glycyrrhizae, rosemary, lemon grass (Cymbopogon citratus), dried orange peel, cortex cinnamomi, illiciumverum, fennel, in cloves
One or more mixtures.
As optimal technical scheme, powder condiment, carragheen, casein sodium, starch, stew in soy sauce sheep in the step (3)
The mass ratio of muddy flesh is 0.2-0.5:0.2-1:0.1-0.2:2-5:10；Wherein, the addition of powder condiment can make to recombinate mutton
With preferable flavor, carragheen, being added for casein sodium can be conducive to form stable, compact mutton institutional framework, starch
Addition can increase recombination mutton brittleness.
As optimal technical scheme, in the step (7) substrate layer include sea sedge, it is vegetable leaf, dough sheet, casing, edible
One of paper.
As optimal technical scheme, pulp layer is black sesame powder, fruit vegetable powder, water 0.2- in mass ratio in the step (7)
It is coated with after 0.5:0.5-1:3 allotment；The coating thickness control of the pulp layer is 1-2mm.
As optimal technical scheme, the specific process parameter of vaccum microwave puffing in the step (8) are as follows: vacuum degree
0.80-0.95MPa, microwave dose 0.4-5kw/kg, microwave operational time 2-10min.
The present invention has following technical effect that
1) use ratio of product of the present invention strict control mutton fat meat and lean meat, and after fat meat is impregnated with lemonade first
Smell of mutton is removed, therefore smell of mutton is small in final products, fragrance is sufficient；Product of the present invention is different from traditional mutton product, and product is very crisp
It is crisp, it is convenient, it is a kind of snack food that suitable population is wide.
2) present invention prepares mutton mud by the way that mutton lean meat and fat meat to be mixed in a certain ratio, successively to mutton mud later
Carry out stew in soy sauce it is tasty, cut and admix taste, vacuum and low temperature standing, high pressure recombination, low-temperature air-drying etc., with prepare with preferable flavor,
And crisp recombination flavor mutton piece after extruding；Then by shaping, substrate layer, pulp layer, flavor mutton piece, slurry are formed
Five layers of stereochemical structure of layer, substrate layer, wherein pulp layer, can be with uniform pickup flavor mainly with black sesame powder, fruit vegetable powder, water allotment
The grease that sliced mutton puffing process overflows, reduces the greasy feeling of product；And in conjunction with vaccum microwave puffing, the oil content of product
It is low.
Detailed description of the invention
Fig. 1 product of the present invention section structural schematic diagram；
The meaning respectively marked in figure are as follows: 1- substrate layer, 2- feed pulp layer, 3- flavor mutton piece.
Specific embodiment
Property explanation that the present invention will be further explained With reference to embodiment, it is pointed out that following to implement
Mode is only the indicative explaination that the form to enumerate is the present invention, but protection scope of the present invention is not limited to that.
Embodiment 1
A kind of preparation method of crisp sliced mutton, it is characterised in that include the following steps:
(1) it stocks up
It prepares mutton mud: will remove the peel, the sheep red meat after fat is gone to clean up, break into muddy flesh, it is spare to obtain sheep red meat muddy flesh；
Sheep fat meat is broken into muddy flesh, is placed in lemonade and impregnates 20-30min, sheep fat meat muddy flesh is collected by centrifugation later, it is spare；Take sheep fertile
After meat muddy flesh, sheep red meat muddy flesh 1:3-5 in mass ratio mixing, it is spare to obtain mutton mud；
It prepares condiment: salt, sugar, monosodium glutamate, chickens' extract crushed and are uniformly mixed with biological agent after 80 meshes, obtain powder tune
Expect spare；Spice water solubility leaching liquor is uniformly mixed with cooking wine 2-6:1 in mass ratio, it is spare to obtain liquid flavouring；
(2) stew in soy sauce is tasty
The mutton mud that step (2) obtains is transferred in closed container and step (1) is added by feed liquid mass ratio 1:2-4 obtains
Liquid flavouring simultaneously stirs and evenly mixs, and submerges liquid flavouring all mutton mud, then passes to high concentration carbon dioxide or nitrogen, ties up
Pressure 15-35MPa is held, 30-180h is stood；Mutton mud is taken out and is centrifuged, obtains stew in soy sauce mutton mud by pressure release later；
(3) it cuts and admixes taste
Powder condiment, carragheen, casein sodium, the starch that step (1) is obtained are added in stew in soy sauce mutton mud, cut and mix
15-30min；
(4) vacuum and low temperature is stood
The mutton mud after admixing taste will be cut and stand 3-5h under conditions of vacuum degree 0.95-0.98MPa, 0-7 DEG C of temperature；
(5) high pressure recombinates
Step (4) treated mutton mud is inserted into mold, under conditions of 0-7 DEG C of temperature, pressure 150-220MPa plus
40-60min is pressed, recombination mutton is obtained；
(6) low-temperature air-drying
Recombination mutton is sliced, control slice thickness is 2-4mm；Later in 5-15 DEG C of temperature, relative humidity 35%-45%
Under conditions of low temperature drying, obtain flavor mutton piece；
(7) shaping
Successively tile one layer of one layer of substrate layer 1, one layer of pulp layer 2 of coating, tiling flavor mutton from bottom to up into mold
One layer of piece 3, one layer of pulp layer 2 of coating, tiling substrate layer 1, it is spare after compacting；In reforming process, substrate layer 1, slurry can be formed
Five layers of stereochemical structure (as shown in Figure 1) of layer 2, flavor mutton piece 3, pulp layer 2, substrate layer 1；Wherein, pulp layer 2 is by flavor sheep
Sliced meat 3 wrap up, and can adsorb the grease of flavor mutton piece puffing process spilling；Substrate layer 1 wraps pulp layer 2, flavor mutton piece 3
It wraps up in, the spilling of grease when can further prevent product extruding makes product have better organoleptic quality；
(8) vaccum microwave puffing: the flavor mutton piece after shaping is placed in vacuum microwave, and it is swollen to carry out vacuum microwave
Change to get the crisp sliced mutton of the present invention.
Embodiment 2
A kind of preparation method of crisp sliced mutton, it is characterised in that include the following steps:
(1) it stocks up
It prepares mutton mud: will remove the peel, the sheep red meat after fat is gone to clean up, break into muddy flesh, it is spare to obtain sheep red meat muddy flesh；
Sheep fat meat is broken into muddy flesh, is placed in lemonade and impregnates 20-30min, sheep fat meat muddy flesh is collected by centrifugation later, it is spare；Take sheep fertile
After meat muddy flesh, sheep red meat muddy flesh 1:3-5 in mass ratio mixing, it is spare to obtain mutton mud；Wherein, lemonade is after Fresh Lemon is squeezed the juice
Lemon juice deployed with clear water 1:10-20 in mass ratio；
It prepares condiment: salt, sugar, monosodium glutamate, chickens' extract crushed and are uniformly mixed with biological agent after 80 meshes, obtain powder tune
Expect spare；Spice water solubility leaching liquor is uniformly mixed with cooking wine 2-6:1 in mass ratio, it is spare to obtain liquid flavouring；
(2) stew in soy sauce is tasty
The mutton mud that step (2) obtains is transferred in closed container and step (1) is added by feed liquid mass ratio 1:2-4 obtains
Liquid flavouring simultaneously stirs and evenly mixs, and submerges liquid flavouring all mutton mud, then passes to high concentration carbon dioxide or nitrogen, ties up
Pressure 15-35MPa is held, 30-180h is stood；Mutton mud is taken out and is centrifuged, obtains stew in soy sauce mutton mud by pressure release later；
(3) it cuts and admixes taste
Powder condiment, carragheen, casein sodium, the starch that step (1) is obtained are added in stew in soy sauce mutton mud, cut and mix
15-30min；
(4) vacuum and low temperature is stood
The mutton mud after admixing taste will be cut and stand 3-5h under conditions of vacuum degree 0.95-0.98MPa, 0-7 DEG C of temperature；
(5) high pressure recombinates
Step (4) treated mutton mud is inserted into mold, under conditions of 0-7 DEG C of temperature, pressure 150-220MPa plus
40-60min is pressed, recombination mutton is obtained；
(6) low-temperature air-drying
Recombination mutton is sliced, control slice thickness is 2-4mm；Later in 5-15 DEG C of temperature, relative humidity 35%-45%
Under conditions of low temperature drying, obtain flavor mutton piece；
(7) shaping
Successively tile one layer of one layer of substrate layer 1, one layer of pulp layer 2 of coating, tiling flavor mutton from bottom to up into mold
One layer of piece 3, one layer of pulp layer 2 of coating, tiling substrate layer 1, it is spare after compacting；In reforming process, substrate layer 1, slurry can be formed
Five layers of stereochemical structure (as shown in Figure 1) of layer 2, flavor mutton piece 3, pulp layer 2, substrate layer 1；Wherein, pulp layer 2 is by flavor sheep
Sliced meat 3 wrap up, and can adsorb the grease of flavor mutton piece puffing process spilling；Substrate layer 1 wraps pulp layer 2, flavor mutton piece 3
It wraps up in, the spilling of grease when can further prevent product extruding makes product have better organoleptic quality；
(8) vaccum microwave puffing: the flavor mutton piece after shaping is placed in vacuum microwave, and it is swollen to carry out vacuum microwave
Change to get the crisp sliced mutton of the present invention.
Embodiment 3
A kind of preparation method of crisp sliced mutton, it is characterised in that include the following steps:
(1) it stocks up
It prepares mutton mud: will remove the peel, the sheep red meat after fat is gone to clean up, break into muddy flesh, it is spare to obtain sheep red meat muddy flesh；
Sheep fat meat is broken into muddy flesh, is placed in lemonade and impregnates 20-30min, sheep fat meat muddy flesh is collected by centrifugation later, it is spare；Take sheep fertile
After meat muddy flesh, sheep red meat muddy flesh 1:3-5 in mass ratio mixing, it is spare to obtain mutton mud；
It prepares condiment: salt, sugar, monosodium glutamate, chickens' extract crushed and are uniformly mixed with biological agent after 80 meshes, obtain powder tune
Expect spare；Spice water solubility leaching liquor is uniformly mixed with cooking wine 2-6:1 in mass ratio, it is spare to obtain liquid flavouring；Wherein, raw
Object preparation is prepared with the following method: TG enzyme, glucose oxidase, glutamine transaminage 2-3:1:1 in mass ratio are mixed
After uniformly, it is added in cornstarch, controls total enzyme activity in cornstarch and be not less than 1,000,000 U/kg；
(2) stew in soy sauce is tasty
The mutton mud that step (2) obtains is transferred in closed container and step (1) is added by feed liquid mass ratio 1:2-4 obtains
Liquid flavouring simultaneously stirs and evenly mixs, and submerges liquid flavouring all mutton mud, then passes to high concentration carbon dioxide or nitrogen, ties up
Pressure 15-35MPa is held, 30-180h is stood；Mutton mud is taken out and is centrifuged, obtains stew in soy sauce mutton mud by pressure release later；
(3) it cuts and admixes taste
Powder condiment, carragheen, casein sodium, the starch that step (1) is obtained are added in stew in soy sauce mutton mud, cut and mix
15-30min；
(4) vacuum and low temperature is stood
The mutton mud after admixing taste will be cut and stand 3-5h under conditions of vacuum degree 0.95-0.98MPa, 0-7 DEG C of temperature；
(5) high pressure recombinates
Step (4) treated mutton mud is inserted into mold, under conditions of 0-7 DEG C of temperature, pressure 150-220MPa plus
40-60min is pressed, recombination mutton is obtained；
(6) low-temperature air-drying
Recombination mutton is sliced, control slice thickness is 2-4mm；Later in 5-15 DEG C of temperature, relative humidity 35%-45%
Under conditions of low temperature drying, obtain flavor mutton piece；
(7) shaping
Successively tile one layer of one layer of substrate layer 1, one layer of pulp layer 2 of coating, tiling flavor mutton from bottom to up into mold
One layer of piece 3, one layer of pulp layer 2 of coating, tiling substrate layer 1, it is spare after compacting；In reforming process, substrate layer 1, slurry can be formed
Five layers of stereochemical structure (as shown in Figure 1) of layer 2, flavor mutton piece 3, pulp layer 2, substrate layer 1；Wherein, pulp layer 2 is by flavor sheep
Sliced meat 3 wrap up, and can adsorb the grease of flavor mutton piece puffing process spilling；Substrate layer 1 wraps pulp layer 2, flavor mutton piece 3
It wraps up in, the spilling of grease when can further prevent product extruding makes product have better organoleptic quality；
(8) vaccum microwave puffing: the flavor mutton piece after shaping is placed in vacuum microwave, and it is swollen to carry out vacuum microwave
Change to get the crisp sliced mutton of the present invention.
Embodiment 4
A kind of preparation method of crisp sliced mutton, it is characterised in that include the following steps:
(1) it stocks up
It prepares mutton mud: will remove the peel, the sheep red meat after fat is gone to clean up, break into muddy flesh, it is spare to obtain sheep red meat muddy flesh；
Sheep fat meat is broken into muddy flesh, is placed in lemonade and impregnates 20-30min, sheep fat meat muddy flesh is collected by centrifugation later, it is spare；Take sheep fertile
After meat muddy flesh, sheep red meat muddy flesh 1:3-5 in mass ratio mixing, it is spare to obtain mutton mud；
It prepares condiment: salt, sugar, monosodium glutamate, chickens' extract crushed and are uniformly mixed with biological agent after 80 meshes, obtain powder tune
Expect spare；Spice water solubility leaching liquor is uniformly mixed with cooking wine 2-6:1 in mass ratio, it is spare to obtain liquid flavouring；Wherein, fragrant
Pungent material water solubility leaching liquor is prepared with the following method: after taking fragrant pungent fresh material and the pungent siccative of perfume 1-3:1 being mixed in mass ratio, adding water
Extraction, being concentrated into solid content later is 15-25% to get spice water solubility leaching liquor；Fragrant pungent fresh material include garlic,
One of green onion, capsicum, ginger or a variety of mixtures；Fragrant pungent siccative includes pepper, Chinese prickly ash, numb green pepper, Radix Glycyrrhizae, rosemary, lemon
One of lemon grass, dried orange peel, cortex cinnamomi, illiciumverum, fennel, cloves or a variety of mixtures；
(2) stew in soy sauce is tasty
The mutton mud that step (2) obtains is transferred in closed container and step (1) is added by feed liquid mass ratio 1:2-4 obtains
Liquid flavouring simultaneously stirs and evenly mixs, and submerges liquid flavouring all mutton mud, then passes to high concentration carbon dioxide or nitrogen, ties up
Pressure 15-35MPa is held, 30-180h is stood；Mutton mud is taken out and is centrifuged, obtains stew in soy sauce mutton mud by pressure release later；
(3) it cuts and admixes taste
Powder condiment, carragheen, casein sodium, the starch that step (1) is obtained are added in stew in soy sauce mutton mud, cut and mix
15-30min；
(4) vacuum and low temperature is stood
The mutton mud after admixing taste will be cut and stand 3-5h under conditions of vacuum degree 0.95-0.98MPa, 0-7 DEG C of temperature；
(5) high pressure recombinates
Step (4) treated mutton mud is inserted into mold, under conditions of 0-7 DEG C of temperature, pressure 150-220MPa plus
40-60min is pressed, recombination mutton is obtained；
(6) low-temperature air-drying
Recombination mutton is sliced, control slice thickness is 2-4mm；Later in 5-15 DEG C of temperature, relative humidity 35%-45%
Under conditions of low temperature drying, obtain flavor mutton piece；
(7) shaping
Successively tile one layer of one layer of substrate layer 1, one layer of pulp layer 2 of coating, tiling flavor mutton from bottom to up into mold
One layer of piece 3, one layer of pulp layer 2 of coating, tiling substrate layer 1, it is spare after compacting；In reforming process, substrate layer 1, slurry can be formed
Five layers of stereochemical structure (as shown in Figure 1) of layer 2, flavor mutton piece 3, pulp layer 2, substrate layer 1；Wherein, pulp layer 2 is by flavor sheep
Sliced meat 3 wrap up, and can adsorb the grease of flavor mutton piece puffing process spilling；Substrate layer 1 wraps pulp layer 2, flavor mutton piece 3
It wraps up in, the spilling of grease when can further prevent product extruding makes product have better organoleptic quality；
(8) vaccum microwave puffing: the flavor mutton piece after shaping is placed in vacuum microwave, and it is swollen to carry out vacuum microwave
Change to get the crisp sliced mutton of the present invention.
Embodiment 5
A kind of preparation method of crisp sliced mutton, it is characterised in that include the following steps:
(1) it stocks up
It prepares mutton mud: will remove the peel, the sheep red meat after fat is gone to clean up, break into muddy flesh, it is spare to obtain sheep red meat muddy flesh；
Sheep fat meat is broken into muddy flesh, is placed in lemonade and impregnates 20-30min, sheep fat meat muddy flesh is collected by centrifugation later, it is spare；Take sheep fertile
After meat muddy flesh, sheep red meat muddy flesh 1:3-5 in mass ratio mixing, it is spare to obtain mutton mud；
It prepares condiment: salt, sugar, monosodium glutamate, chickens' extract crushed and are uniformly mixed with biological agent after 80 meshes, obtain powder tune
Expect spare；Spice water solubility leaching liquor is uniformly mixed with cooking wine 2-6:1 in mass ratio, it is spare to obtain liquid flavouring；
(2) stew in soy sauce is tasty
The mutton mud that step (2) obtains is transferred in closed container and step (1) is added by feed liquid mass ratio 1:2-4 obtains
Liquid flavouring simultaneously stirs and evenly mixs, and submerges liquid flavouring all mutton mud, then passes to high concentration carbon dioxide or nitrogen, ties up
Pressure 15-35MPa is held, 30-180h is stood；Mutton mud is taken out and is centrifuged, obtains stew in soy sauce mutton mud by pressure release later；
(3) it cuts and admixes taste
Powder condiment, carragheen, casein sodium, the starch that step (1) is obtained are added in stew in soy sauce mutton mud, cut and mix
15-30min；Wherein, powder condiment, carragheen, casein sodium, starch, stew in soy sauce mutton mud mass ratio be 0.2-0.5:
0.2-1:0.1-0.2:2-5:10；
(4) vacuum and low temperature is stood
The mutton mud after admixing taste will be cut and stand 3-5h under conditions of vacuum degree 0.95-0.98MPa, 0-7 DEG C of temperature；
(5) high pressure recombinates
Step (4) treated mutton mud is inserted into mold, under conditions of 0-7 DEG C of temperature, pressure 150-220MPa plus
40-60min is pressed, recombination mutton is obtained；
(6) low-temperature air-drying
Recombination mutton is sliced, control slice thickness is 2-4mm；Later in 5-15 DEG C of temperature, relative humidity 35%-45%
Under conditions of low temperature drying, obtain flavor mutton piece；
(7) shaping
Successively tile one layer of one layer of substrate layer 1, one layer of pulp layer 2 of coating, tiling flavor mutton from bottom to up into mold
One layer of piece 3, one layer of pulp layer 2 of coating, tiling substrate layer 1, it is spare after compacting；In reforming process, substrate layer 1, slurry can be formed
Five layers of stereochemical structure (as shown in Figure 1) of layer 2, flavor mutton piece 3, pulp layer 2, substrate layer 1；Wherein, pulp layer 2 is by flavor sheep
Sliced meat 3 wrap up, and can adsorb the grease of flavor mutton piece puffing process spilling；Substrate layer 1 wraps pulp layer 2, flavor mutton piece 3
It wraps up in, the spilling of grease when can further prevent product extruding makes product have better organoleptic quality；
(8) vaccum microwave puffing: the flavor mutton piece after shaping is placed in vacuum microwave, and it is swollen to carry out vacuum microwave
Change to get the crisp sliced mutton of the present invention.
Embodiment 6
A kind of preparation method of crisp sliced mutton, it is characterised in that include the following steps:
(1) it stocks up
It prepares mutton mud: will remove the peel, the sheep red meat after fat is gone to clean up, break into muddy flesh, it is spare to obtain sheep red meat muddy flesh；
Sheep fat meat is broken into muddy flesh, is placed in lemonade and impregnates 20-30min, sheep fat meat muddy flesh is collected by centrifugation later, it is spare；Take sheep fertile
After meat muddy flesh, sheep red meat muddy flesh 1:3-5 in mass ratio mixing, it is spare to obtain mutton mud；
It prepares condiment: salt, sugar, monosodium glutamate, chickens' extract crushed and are uniformly mixed with biological agent after 80 meshes, obtain powder tune
Expect spare；Spice water solubility leaching liquor is uniformly mixed with cooking wine 2-6:1 in mass ratio, it is spare to obtain liquid flavouring；
(2) stew in soy sauce is tasty
The mutton mud that step (2) obtains is transferred in closed container and step (1) is added by feed liquid mass ratio 1:2-4 obtains
Liquid flavouring simultaneously stirs and evenly mixs, and submerges liquid flavouring all mutton mud, then passes to high concentration carbon dioxide or nitrogen, ties up
Pressure 15-35MPa is held, 30-180h is stood；Mutton mud is taken out and is centrifuged, obtains stew in soy sauce mutton mud by pressure release later；
(3) it cuts and admixes taste
Powder condiment, carragheen, casein sodium, the starch that step (1) is obtained are added in stew in soy sauce mutton mud, cut and mix
15-30min；
(4) vacuum and low temperature is stood
The mutton mud after admixing taste will be cut and stand 3-5h under conditions of vacuum degree 0.95-0.98MPa, 0-7 DEG C of temperature；
(5) high pressure recombinates
Step (4) treated mutton mud is inserted into mold, under conditions of 0-7 DEG C of temperature, pressure 150-220MPa plus
40-60min is pressed, recombination mutton is obtained；
(6) low-temperature air-drying
Recombination mutton is sliced, control slice thickness is 2-4mm；Later in 5-15 DEG C of temperature, relative humidity 35%-45%
Under conditions of low temperature drying, obtain flavor mutton piece；By the step, the flavor of mutton can be further enhanced, and makes product shape
At stabilization, compact recombination structure；
(7) shaping
Successively tile one layer of one layer of substrate layer 1, one layer of pulp layer 2 of coating, tiling flavor mutton from bottom to up into mold
One layer of piece 3, one layer of pulp layer 2 of coating, tiling substrate layer 1, it is spare after compacting；Substrate layer 1 includes sea sedge, vegetable leaf, dough sheet, intestines
One of clothing, edible paper；In reforming process, pulp layer 1 wraps up flavor mutton piece 3, and it is swollen can to adsorb flavor mutton piece
The grease that change process is overflowed；Substrate layer 1 wraps up pulp layer 2, flavor mutton piece 3, grease when can further prevent product extruding
Spilling, make product have better organoleptic quality；
(8) vaccum microwave puffing: the flavor mutton piece after shaping is placed in vacuum microwave, and it is swollen to carry out vacuum microwave
Change to get the crisp sliced mutton of the present invention.
Embodiment 7
A kind of preparation method of crisp sliced mutton, it is characterised in that include the following steps:
(1) it stocks up
It prepares mutton mud: will remove the peel, the sheep red meat after fat is gone to clean up, break into muddy flesh, it is spare to obtain sheep red meat muddy flesh；
Sheep fat meat is broken into muddy flesh, is placed in lemonade and impregnates 20-30min, sheep fat meat muddy flesh is collected by centrifugation later, it is spare；Take sheep fertile
After meat muddy flesh, sheep red meat muddy flesh 1:3-5 in mass ratio mixing, it is spare to obtain mutton mud；
It prepares condiment: salt, sugar, monosodium glutamate, chickens' extract crushed and are uniformly mixed with biological agent after 80 meshes, obtain powder tune
Expect spare；Spice water solubility leaching liquor is uniformly mixed with cooking wine 2-6:1 in mass ratio, it is spare to obtain liquid flavouring；
(2) stew in soy sauce is tasty
The mutton mud that step (2) obtains is transferred in closed container and step (1) is added by feed liquid mass ratio 1:2-4 obtains
Liquid flavouring simultaneously stirs and evenly mixs, and submerges liquid flavouring all mutton mud, then passes to high concentration carbon dioxide or nitrogen, ties up
Pressure 15-35MPa is held, 30-180h is stood；Mutton mud is taken out and is centrifuged, obtains stew in soy sauce mutton mud by pressure release later；
(3) it cuts and admixes taste
Powder condiment, carragheen, casein sodium, the starch that step (1) is obtained are added in stew in soy sauce mutton mud, cut and mix
15-30min；
(4) vacuum and low temperature is stood
The mutton mud after admixing taste will be cut and stand 3-5h under conditions of vacuum degree 0.95-0.98MPa, 0-7 DEG C of temperature；
(5) high pressure recombinates
Step (4) treated mutton mud is inserted into mold, under conditions of 0-7 DEG C of temperature, pressure 150-220MPa plus
40-60min is pressed, recombination mutton is obtained；
(6) low-temperature air-drying
Recombination mutton is sliced, control slice thickness is 2-4mm；Later in 5-15 DEG C of temperature, relative humidity 35%-45%
Under conditions of low temperature drying, obtain flavor mutton piece；By the step, the flavor of mutton can be further enhanced, and makes product shape
At stabilization, compact recombination structure；
(8) shaping
Successively tile one layer of one layer of substrate layer 1, one layer of pulp layer 2 of coating, tiling flavor mutton from bottom to up into mold
One layer of piece 3, one layer of pulp layer 2 of coating, tiling substrate layer 1, it is spare after compacting；Pulp layer 2 is black sesame powder, fruit vegetable powder, water by matter
Amount after 0.2-0.5:0.5-1:3 allotment than being coated with；The coating thickness control of pulp layer 2 is 1-2mm；In reforming process, slurry
The bed of material 2 wraps up flavor mutton piece, can adsorb the grease of flavor mutton piece puffing process spilling；Substrate layer 1 by pulp layer 2,
Flavor mutton piece 3 wraps up, and the spilling of grease when can further prevent product extruding makes product have better organoleptic quality；
(8) vaccum microwave puffing: the flavor mutton piece after shaping is placed in vacuum microwave, and it is swollen to carry out vacuum microwave
Change to get the crisp sliced mutton of the present invention.
Embodiment 8
A kind of preparation method of crisp sliced mutton, it is characterised in that include the following steps:
(1) it stocks up
It prepares mutton mud: will remove the peel, the sheep red meat after fat is gone to clean up, break into muddy flesh, it is spare to obtain sheep red meat muddy flesh；
Sheep fat meat is broken into muddy flesh, is placed in lemonade and impregnates 20-30min, sheep fat meat muddy flesh is collected by centrifugation later, it is spare；Take sheep fertile
After meat muddy flesh, sheep red meat muddy flesh 1:3-5 in mass ratio mixing, it is spare to obtain mutton mud；
It prepares condiment: salt, sugar, monosodium glutamate, chickens' extract crushed and are uniformly mixed with biological agent after 80 meshes, obtain powder tune
Expect spare；Spice water solubility leaching liquor is uniformly mixed with cooking wine 2-6:1 in mass ratio, it is spare to obtain liquid flavouring；
(2) stew in soy sauce is tasty
The mutton mud that step (2) obtains is transferred in closed container and step (1) is added by feed liquid mass ratio 1:2-4 obtains
Liquid flavouring simultaneously stirs and evenly mixs, and submerges liquid flavouring all mutton mud, then passes to high concentration carbon dioxide or nitrogen, ties up
Pressure 15-35MPa is held, 30-180h is stood；Mutton mud is taken out and is centrifuged, obtains stew in soy sauce mutton mud by pressure release later；
(3) it cuts and admixes taste
Powder condiment, carragheen, casein sodium, the starch that step (1) is obtained are added in stew in soy sauce mutton mud, cut and mix
15-30min；
(4) vacuum and low temperature is stood
The mutton mud after admixing taste will be cut and stand 3-5h under conditions of vacuum degree 0.95-0.98MPa, 0-7 DEG C of temperature；
(5) high pressure recombinates
Step (4) treated mutton mud is inserted into mold, under conditions of 0-7 DEG C of temperature, pressure 150-220MPa plus
40-60min is pressed, recombination mutton is obtained；
(6) low-temperature air-drying
Recombination mutton is sliced, control slice thickness is 2-4mm；Later in 5-15 DEG C of temperature, relative humidity 35%-45%
Under conditions of low temperature drying, obtain flavor mutton piece；By the step, the flavor of mutton can be further enhanced, and makes product shape
At stabilization, compact recombination structure；
(9) shaping
Successively tile one layer of one layer of substrate layer 1, one layer of pulp layer 2 of coating, tiling flavor mutton from bottom to up into mold
One layer of piece 3, one layer of pulp layer 2 of coating, tiling substrate layer 1, it is spare after compacting；Pulp layer 2 is black sesame powder, fruit vegetable powder, water by matter
Amount after 0.2-0.5:0.5-1:3 allotment than being coated with；The coating thickness control of pulp layer 2 is 1-2mm；In reforming process, slurry
The bed of material 2 wraps up flavor mutton piece, can adsorb the grease of flavor mutton piece puffing process spilling；Substrate layer 1 by pulp layer 2,
Flavor mutton piece 3 wraps up, and the spilling of grease when can further prevent product extruding makes product have better organoleptic quality；
(8) vaccum microwave puffing: the flavor mutton piece after shaping is placed in vacuum microwave, in vacuum degree 0.80-
Under conditions of 0.95MPa, microwave dose 0.4-5kw/kg, microwave operational time 2-10min carry out vaccum microwave puffing to get
The crisp sliced mutton of the present invention.
Embodiment 9
A kind of preparation method of crisp sliced mutton, it is characterised in that include the following steps:
(1) it stocks up
It prepares mutton mud: will remove the peel, the sheep red meat after fat is gone to clean up, break into muddy flesh, it is spare to obtain sheep red meat muddy flesh；
Sheep fat meat is broken into muddy flesh, is placed in lemonade and impregnates 20-30min, sheep fat meat muddy flesh is collected by centrifugation later, it is spare；Take sheep fertile
After meat muddy flesh, sheep red meat muddy flesh 1:3-5 in mass ratio mixing, it is spare to obtain mutton mud；Wherein, lemonade is after Fresh Lemon is squeezed the juice
Lemon juice deployed with clear water 1:10-20 in mass ratio；
It prepares condiment: salt, sugar, monosodium glutamate, chickens' extract crushed and are uniformly mixed with biological agent after 80 meshes, obtain powder tune
Expect spare；Spice water solubility leaching liquor is uniformly mixed with cooking wine 2-6:1 in mass ratio, it is spare to obtain liquid flavouring；Wherein, raw
Object preparation is prepared with the following method: TG enzyme, glucose oxidase, glutamine transaminage 2-3:1:1 in mass ratio are mixed
After uniformly, it is added in cornstarch, controls total enzyme activity in cornstarch and be not less than 1,000,000 U/kg；The extraction of spice water solubility
Liquid is prepared with the following method: after taking fragrant pungent fresh material and the pungent siccative of perfume 1-3:1 being mixed in mass ratio, being added flooding, is concentrated later
It is 15-25% to get spice water solubility leaching liquor to solid content；The pungent fresh material of perfume includes garlic, green onion, capsicum, life
One of ginger or a variety of mixtures；The pungent siccative of perfume includes pepper, Chinese prickly ash, numb green pepper, Radix Glycyrrhizae, rosemary, lemon grass (Cymbopogon citratus), old
One of skin, cortex cinnamomi, illiciumverum, fennel, cloves or a variety of mixtures；
(2) stew in soy sauce is tasty
The mutton mud that step (2) obtains is transferred in closed container and step (1) is added by feed liquid mass ratio 1:2-4 obtains
Liquid flavouring simultaneously stirs and evenly mixs, and submerges liquid flavouring all mutton mud, then passes to high concentration carbon dioxide or nitrogen, ties up
Pressure 15-35MPa is held, 30-180h is stood；Mutton mud is taken out and is centrifuged, obtains stew in soy sauce mutton mud by pressure release later；
(3) it cuts and admixes taste
Powder condiment, carragheen, casein sodium, the starch that step (1) is obtained are added in stew in soy sauce mutton mud, cut and mix
15-30min；Wherein, powder condiment, carragheen, casein sodium, starch, stew in soy sauce mutton mud mass ratio be 0.2-0.5:
0.2-1:0.1-0.2:2-5:10；
(4) vacuum and low temperature is stood
The mutton mud after admixing taste will be cut and stand 3-5h under conditions of vacuum degree 0.95-0.98MPa, 0-7 DEG C of temperature；
(5) high pressure recombinates
Step (4) treated mutton mud is inserted into mold, under conditions of 0-7 DEG C of temperature, pressure 150-220MPa plus
40-60min is pressed, recombination mutton is obtained；
(6) low-temperature air-drying
Recombination mutton is sliced, control slice thickness is 2-4mm；Later in 5-15 DEG C of temperature, relative humidity 35%-45%
Under conditions of low temperature drying, obtain flavor mutton piece；By the step, the flavor of mutton can be further enhanced, and makes product shape
At stabilization, compact recombination structure；
(7) shaping
Successively tile one layer of one layer of substrate layer 1, one layer of pulp layer 2 of coating, tiling flavor mutton from bottom to up into mold
One layer of piece 3, one layer of pulp layer 2 of coating, tiling substrate layer 1, it is spare after compacting；Wherein, substrate layer 1 includes sea sedge, vegetable leaf, face
One of piece, casing, edible paper；Pulp layer 2 is black sesame powder, fruit vegetable powder, water 0.2-0.5:0.5-1:3 in mass ratio allotment
After be coated with；The coating thickness control of pulp layer 2 is 1-2mm；In reforming process, pulp layer 2 wraps up flavor mutton piece 3,
The grease of flavor mutton piece puffing process spilling can be adsorbed；Substrate layer 1 wraps up pulp layer 2, flavor mutton piece 3, can be into one
Step prevents the spilling of grease when product extruding, and product is made to have better organoleptic quality；
(8) vaccum microwave puffing: the flavor mutton piece after shaping is placed in vacuum microwave, in vacuum degree 0.80-
Under conditions of 0.95MPa, microwave dose 0.4-5kw/kg, microwave operational time 2-10min carry out vaccum microwave puffing to get
The crisp sliced mutton of the present invention.
Claims (8)
1. a kind of preparation method of crisp sliced mutton, it is characterised in that include the following steps:
(1) it stocks up
It prepares mutton mud: will remove the peel, the sheep red meat after fat is gone to clean up, break into muddy flesh, it is spare to obtain sheep red meat muddy flesh；By sheep
Fat meat breaks into muddy flesh, is placed in lemonade and impregnates 20-30min, and sheep fat meat muddy flesh is collected by centrifugation later, spare；Take sheep fat meat meat
After mud, sheep red meat muddy flesh 1:3-5 in mass ratio mixing, it is spare to obtain mutton mud；
It prepares condiment: salt, sugar, monosodium glutamate, chickens' extract crushed and are uniformly mixed with biological agent after 80 meshes, it is standby to obtain powder condiment
With；Spice water solubility leaching liquor is uniformly mixed with cooking wine 2-6:1 in mass ratio, it is spare to obtain liquid flavouring；
(2) stew in soy sauce is tasty
The mutton mud that step (2) obtains is transferred in closed container, the liquid that step (1) obtains is added by feed liquid mass ratio 1:2-4
Condiment simultaneously stirs and evenly mixs, and submerges liquid flavouring all mutton mud, then passes to high concentration carbon dioxide or nitrogen, maintains pressure
Power 15-35MPa stands 30-180h；Mutton mud is taken out and is centrifuged, obtains stew in soy sauce mutton mud by pressure release later；
(3) it cuts and admixes taste
Powder condiment, carragheen, casein sodium, the starch that step (1) is obtained are added in stew in soy sauce mutton mud, cut and mix 15-
30min；
(4) vacuum and low temperature is stood
The mutton mud after admixing taste will be cut and stand 3-5h under conditions of vacuum degree 0.95-0.98MPa, 0-7 DEG C of temperature；
(5) high pressure recombinates
Step (4) treated mutton mud is inserted into mold, pressurize 40- under conditions of 0-7 DEG C of temperature, pressure 150-220MPa
60min obtains recombination mutton；
(6) low-temperature air-drying
Recombination mutton is sliced, control slice thickness is 2-4mm；Later in 5-15 DEG C of temperature, the item of relative humidity 35%-45%
Low temperature drying under part obtains flavor mutton piece；
(7) shaping
Successively tile one layer of substrate layer, one layer of pulp layer of coating, one layer of flavor mutton piece of tiling, coating from bottom to up into mold
One layer of one layer of pulp layer, tiling substrate layer, it is spare after compacting；
(8) vaccum microwave puffing: the flavor mutton piece after shaping is placed in vacuum microwave, carries out vaccum microwave puffing, i.e.,
Obtain crisp sliced mutton of the invention.
2. a kind of preparation method of crisp sliced mutton as described in claim 1, which is characterized in that lemon in the step (1)
Water is that the lemon juice after Fresh Lemon juicing is deployed with clear water 1:10-20 in mass ratio.
3. a kind of preparation method of crisp sliced mutton as described in claim 1, which is characterized in that biological in the step (1)
Preparation is prepared with the following method: TG enzyme, glucose oxidase, glutamine transaminage 2-3:1:1 in mass ratio being mixed equal
After even, it is added in cornstarch, controls total enzyme activity in cornstarch and be not less than 1,000,000 U/kg.
4. a kind of preparation method of crisp sliced mutton as described in claim 1, which is characterized in that fragrant pungent in the step (1)
Expect that water-soluble leaching liquor is prepared with the following method: after taking fragrant pungent fresh material and the pungent siccative of perfume 1-3:1 being mixed in mass ratio, adding water logging
It mentions, being concentrated into solid content later is 15-25% to get spice water solubility leaching liquor；The pungent fresh material of perfume include garlic,
One of green onion, capsicum, ginger or a variety of mixtures；The pungent siccative of perfume includes that pepper, Chinese prickly ash, numb green pepper, Radix Glycyrrhizae, fan change
One of perfume, lemon grass (Cymbopogon citratus), dried orange peel, cortex cinnamomi, illiciumverum, fennel, cloves or a variety of mixtures.
5. a kind of preparation method of crisp sliced mutton as described in claim 1, which is characterized in that powder in the step (3)
Condiment, carragheen, casein sodium, starch, stew in soy sauce mutton mud mass ratio be 0.2-0.5:0.2-1:0.1-0.2:2-5:10.
6. a kind of preparation method of crisp sliced mutton as described in claim 1, which is characterized in that substrate in the step (7)
Layer includes one of sea sedge, vegetable leaf, dough sheet, casing, edible paper.
7. a kind of crisp sliced mutton as described in claim 1, which is characterized in that in the step (7) pulp layer be black sesame powder,
It is coated with after fruit vegetable powder, water 0.2-0.5:0.5-1:3 in mass ratio allotment；The coating thickness control of the pulp layer is 1-
2mm。
8. a kind of preparation method of crisp sliced mutton as described in claim 1, which is characterized in that vacuum in the step (8)
The specific process parameter of microwave bulking are as follows: vacuum degree 0.80-0.95MPa, microwave dose 0.4-5kw/kg, microwave operational time
2-10min。
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Application publication date: 20181207 |