CN109275861A - A kind of production method for smoking full mutton - Google Patents
A kind of production method for smoking full mutton Download PDFInfo
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- CN109275861A CN109275861A CN201811321517.5A CN201811321517A CN109275861A CN 109275861 A CN109275861 A CN 109275861A CN 201811321517 A CN201811321517 A CN 201811321517A CN 109275861 A CN109275861 A CN 109275861A
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- sheepshank
- dibs
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 230000000391 smoking effect Effects 0.000 title claims abstract description 16
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
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- 238000012856 packing Methods 0.000 claims abstract description 3
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- 241001127714 Amomum Species 0.000 claims description 5
- 241000675108 Citrus tangerina Species 0.000 claims description 5
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- 239000008280 blood Substances 0.000 claims description 5
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- 230000014759 maintenance of location Effects 0.000 claims description 5
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- 230000011218 segmentation Effects 0.000 claims description 4
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
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- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 2
- 241001409321 Siraitia grosvenorii Species 0.000 description 2
- 235000018597 common camellia Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 210000002249 digestive system Anatomy 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 238000000034 method Methods 0.000 description 2
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- 239000002994 raw material Substances 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
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- 230000001256 tonic effect Effects 0.000 description 1
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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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/044—Smoking; Smoking devices
-
- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Wood Science & Technology (AREA)
- Botany (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of production methods for smoking full mutton, including cutting, acid discharge, clear water impregnate, and feed brewed and smoke, a small amount of white sugar and tealeaves are put into the bottom of a pan, one layer of curtain is spread above pot, and mutton chop, sheepshank, dibs muscle, sheep thigh and sheep neck are placed on curtain, then pot cover is covered, flame enrichment smokes mutton chop, sheepshank, dibs muscle, sheep thigh and sheep neck, until black Huang occur can be taken off packing；Characteristic of the present invention is smoked the openable packaging of sheep and is eaten cold, and can also be put into micro-wave oven and heat heat after five minutes and eat, have meat system bright in colour delicious, delicate mouthfeel, and the characteristic of without smelling of mutton is the famous natural green food in natural free of contamination Hulun Buir prairie.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of to big including mutton chop, sheepshank, dibs muscle, sheep
The production method of smoked full mutton including leg, sheep neck.
Background technique
Mutton nutritional ingredient rich in is the excellent tonic product warded off the cold in winter, has various health care functions.But mutton has
Smell of mutton, and the workability of mutton is not as good as beef and pork, cause in the market Slanghter processing of lamb product it is more single, mostly to burn, bake,
Based on halogen product, it is not able to satisfy demand of the people to natural flavor, need to enrich constantly mutton product type and flavor, to meet
Consumer has deep love for mutton food.
Bacon product is very welcomed by the people because its unique flavor and shelf lives are long, but smoked mutton in the market
It is then rarely found for the smoked full sheep including mutton chop, sheepshank, dibs muscle, sheep thigh, sheep neck mainly based on jerky
It arrives.
Summary of the invention
It is an object of the invention to make up the market vacancy of existing smoked mutton, providing a kind of includes mutton chop, sheepshank, dibs
The production method of smoked full mutton including muscle, sheep thigh, sheep neck.
The technical solution adopted by the present invention to solve the technical problems is: a kind of production method for smoking full mutton, including such as
Lower step
A), it cuts: Yearling lamb is cut as mutton chop, sheepshank, dibs muscle, sheep thigh and sheep neck；
B), acid discharge: mutton chop, sheepshank, dibs muscle, sheep thigh and sheep neck being placed in freezer and carry out acid discharge, and storehouse humidity is protected
Hold between 70%~85%, first cool to 7 DEG C keep 8 hours after, then cool to 4 DEG C of retention times be 8~12 hours, in guarantee
Heart temperature is not higher than 7 DEG C, without obvious moisture on the micro- dry sarolemma in surface；
C), clear water impregnates: taking-up mutton chop, sheepshank, dibs muscle, sheep thigh and sheep neck clear water brewed 10 hours, wherein more
It changes clear water 3~4 times, the sundries such as watery blood and wool is disposed；
D), feed it is brewed: second day from water take out mutton chop, sheepshank, dibs muscle, sheep thigh and sheep neck segmentation chop up or in
Between scratch, be cut and finish with clear water brewed 15 minutes, then pull out be put into it is boiled by high fire in salt and the long-used soup of condiment preparation, so
Fire is turned off afterwards, then is taken out after impregnating 1 hour；
E), it smokes: being put into white sugar and tealeaves in the bottom of a pan, one layer of curtain is spread above pot, by mutton chop, sheepshank, dibs muscle, sheep
Thigh and sheep neck are placed on curtain, and then pot cover is covered, and flame enrichment is to mutton chop, sheepshank, dibs muscle, sheep thigh and sheep neck
Son is smoked, until black Huang occur can be taken off packing.
A kind of production method for smoking full mutton, the condiment in step d) include the clean fennel of processing, arhat
Fruit, Chinese prickly ash, aniseed, the root of Dahurain angelica, apple, dry fruit, kaempferia galamga, hawthorn, galanga, Radix Angelicae Sinensis, White Chloe, cloves, spiceleaf, Sha Ren, tangerine peel, grass
Cool, nutmeg, dried orange peel and deep fragrant total 20 kinds of ingredients.
Further, the condiment is 50 grams of fennel, Siraitia grosvenorii 2,50 grams of Chinese prickly ash, 100 grams of aniseed, 100 grams of the root of Dahurain angelica, apple
100 grams of fruit, 50 grams of dry fruit, 100 grams of kaempferia galamga, 30 grams of hawthorn, 50 grams of galanga, 20 grams of Radix Angelicae Sinensis, 20 grams of White Chloe, 20 grams of cloves, spiceleaf
50 grams, 50 grams of Sha Ren, 100 grams of tangerine peel, 25 grams of Amomum globosum loureiro, 50 grams of nutmeg, 150 grams of dried orange peel and deep fragrant 1 part of 80~100 liters of correspondence
Water.
A kind of production method for smoking full mutton, in step e) when brewed mutton chop, sheepshank and sheep thigh, salt
In also respectively be added with seasoning monosodium glutamate, pepper powder, wine, malt, celery and toning color stabilizer, red sago meal, round onions, Hu
Radish, catsup.
Further, mutton chop, sheepshank, sheep thigh and sheep neck are smoked 50 seconds in the step e).
Further, dibs muscle is smoked 90 seconds in the step e).
A kind of production method for smoking full mutton, further includes step f) before pack: to smoke mutton chop, sheepshank,
Dibs muscle, sheep thigh and sheep neck are diced frying.
The characteristic of the method for the present invention production is smoked the openable packaging of sheep and is eaten cold, and can also be put into micro-wave oven and heat heat after five minutes
It eats；It joined plurality of herbal due to using Yearling lamb for raw material, smoke meticulously, have QI invigorating qi-restoratives, middle benefit gas warm
Under, tonifying kidney and strengthening yang, myogenic be good for power, resistance to colds the effect of, have certain help, meat system bright in colour to the digestive system of people
Delicious, delicate mouthfeel, the characteristic of without smelling of mutton is the famous natural green food in natural free of contamination Hulun Buir prairie.
Specific embodiment
Below with reference to embodiment, the present invention will be further described.The Yearling lamb and general sheep that the present invention selects have very
Big difference, common sheep be using expect soya-bean cake as feed, and the sheep of this patent selection be using careless taste as feed, so meat system it is fresh and
It is nice.
Embodiment one
Preparation method includes the following steps:
A), it cuts
Yearling lamb is cut as mutton chop, sheepshank, dibs muscle, sheep thigh and sheep neck.
B), acid discharge
Sheepshank, sheep thigh are placed in freezer and carry out acid discharge, storehouse humidity is maintained between 70%~85%, first cools to 7 DEG C
Keep 8 hours after, then cool to 4 DEG C of retention times be 8~12 hours, guarantee central temperature be not higher than 7 DEG C, the micro- dry sarolemma in surface
It is upper without obvious moisture.
C), clear water impregnates
Sheepshank, sheep thigh clear water brewed 10 hours are taken out, wherein replacement clear water 3~4 times, watery blood and each sundries are handled
Fall.
D), it feeds brewed
It takes out sheepshank, scratch among sheep thigh, be cut to finish and be put by salt and condiment (including handling clean fennel, arhat
Fruit, Chinese prickly ash, aniseed, the root of Dahurain angelica, tsaoko, dry fruit, camellia, galanga, hawthorn, Radix Angelicae Sinensis, White Chloe, cloves, spiceleaf, Sha Ren, cassia bark, grass
Cool, nutmeg, dried orange peel, the deep fragrant total corresponding 80 liters of water of 20 kinds of ingredients) high fire is boiled in the long-used soup prepared, then fire is turned off,
It is taken out after impregnating 1 hour again.
E), it smokes
It is put into white sugar and tealeaves in the bottom of a pan, one layer of curtain is spread above pot, sheepshank, sheep thigh are placed on curtain, so
Pot cover is covered afterwards, flame enrichment smoke 50 seconds, until black Huang occur can be taken off.
F), it dices fried pack to sheepshank, the sheep thigh smoked.
Embodiment two
A kind of production method for smoking full mutton, includes the following steps:
A), it cuts
Yearling lamb is cut as mutton chop, sheepshank, dibs muscle, sheep thigh and sheep neck.
B), acid discharge
Mutton chop, sheep neck are placed in freezer and carry out acid discharge, storehouse humidity is maintained between 70%~85%, first cools to 7 DEG C of guarantors
After holding 8 hours, then cooling to 4 DEG C of retention times is 8~12 hours, guarantees that central temperature is not higher than 7 DEG C, on the micro- dry sarolemma in surface
Without obvious moisture.
C), clear water impregnates
Mutton chop, sheep neck clear water brewed 10 hours are taken out, wherein replacement clear water 3~4 times, watery blood and each sundries are disposed.
D), it feeds brewed
Take out mutton chop, the segmentation of sheep neck is chopped up, be cut to finish and be put into that (condiment includes 50 grams of fennel, Siraitia grosvenorii 2 by salt and condiment
A, 50 grams of Chinese prickly ash, 100 grams of aniseed, 100 grams of the root of Dahurain angelica, 100 grams of apple, 50 grams of dry fruit, 100 grams of kaempferia galamga, 30 grams of hawthorn, galanga 50
Gram, 20 grams of Radix Angelicae Sinensis, 20 grams of White Chloe, 20 grams of cloves, 50 grams of spiceleaf, 50 grams of Sha Ren, 100 grams of tangerine peel, 25 grams of Amomum globosum loureiro, 50 grams of nutmeg,
150 grams of dried orange peel and deep fragrant 1 part of corresponding 100 liters of water) high fire is boiled in the long-used soup prepared, then fire is turned off, then to impregnate 1 small
When after take out.
E), it smokes
It is put into white sugar and tealeaves in the bottom of a pan, one layer of curtain is spread above pot, mutton chop, sheep neck are placed on curtain, then
Pot cover is covered, flame enrichment is smoked 50 seconds, until black Huang occur can be taken off.
F), it dices fried pack to mutton chop, the sheep neck smoked.
Embodiment three
A kind of production method for smoking full mutton, includes the following steps:
A), it cuts
Yearling lamb is cut as mutton chop, sheepshank, dibs muscle, sheep thigh and sheep neck.
B), acid discharge
Dibs muscle is placed in freezer and carries out acid discharge, storehouse humidity is maintained between 70%~85%, and it is small first to cool to 7 DEG C of holdings 8
Shi Hou, then cooling to 4 DEG C of retention times is 8~12 hours, guarantees that central temperature is not higher than 7 DEG C, without bright on the micro- dry sarolemma in surface
Aobvious moisture.
C), clear water impregnates
It takes out dibs muscle clear water brewed 10 hours, wherein replacement clear water 3~4 times, watery blood and each sundries are disposed.
D), it feeds brewed
The segmentation of dibs muscle is taken out to chop up, be cut finish be put by salt and condiment (including handle clean fennel, Siraitia grosvenorii, Chinese prickly ash,
It is aniseed, the root of Dahurain angelica, tsaoko, dry fruit, camellia, galanga, hawthorn, Radix Angelicae Sinensis, White Chloe, cloves, spiceleaf, Sha Ren, cassia bark, Amomum globosum loureiro, nutmeg, old
Skin, deep perfume (or spice)) prepare long-used soup in high fire it is boiled, then fire is turned off, then is taken out after impregnating 1 hour.
When brewed mutton chop, sheepshank and sheep thigh, seasoning monosodium glutamate, pepper powder, wine, wheat are also added in salt respectively
Bud, celery and toning color stabilizer, red sago meal, round onions, carrot, catsup.Various ingredients and flavouring are increased, is made
Its shape, color, taste, fresh integrated, color beauty, meat are fragrant, tender in outer coke, do crisp oiliness, are praised by people as " eye has no its object, and fragrance is
It assails the nostrils ".
E), it smokes
It is put into white sugar and tealeaves in the bottom of a pan, one layer of curtain is spread above pot, dibs muscle is placed on curtain, then pot cover
It covers, flame enrichment is smoked 90 seconds, until black Huang occur can be taken off.
F), it dices fried pack to the dibs muscle smoked.
The benefit that the present invention smokes mutton is that have certain help to the digestive system of people, and natural free of contamination Hulun Buir is big
Grassland, the delicious meat with lovely luster, delicate mouthfeel, the characteristic of without smelling of mutton, famous natural green food, characteristic smoke sheep
The lamb of current year is used as raw material, more than 30 medicinal materials is joined and smokes meticulously, under there is QI invigorating qi-restoratives, middle benefit gas to warm up,
The effect of tonifying kidney and strengthening yang, myogenic are good for power, resistance to colds, pure green wholefood.
The above-described embodiments merely illustrate the principles and effects of the present invention, and the embodiment that part uses, for
For those skilled in the art, without departing from the concept of the premise of the invention, can also make it is several deformation and
It improves, these are all within the scope of protection of the present invention.
Claims (7)
1. a kind of production method for smoking full mutton, which comprises the steps of:
A), it cuts
Yearling lamb is cut as mutton chop, sheepshank, dibs muscle, sheep thigh and sheep neck；
B), acid discharge
Mutton chop, sheepshank, dibs muscle, sheep thigh and sheep neck are placed in freezer and carry out acid discharge, storehouse humidity is maintained at 70%~
Between 85%, first cool to 7 DEG C keep 8 hours after, then cool to 4 DEG C of retention times be 8~12 hours, guarantee central temperature not
Higher than 7 DEG C, without obvious moisture on the micro- dry sarolemma in surface；
C), clear water impregnates
Taking-up mutton chop, sheepshank, dibs muscle, sheep thigh and sheep neck clear water brewed 10 hours, wherein replacement clear water 3~4 times,
Watery blood and wool are disposed；
D), it feeds brewed
It takes out mutton chop, sheepshank, dibs muscle, sheep thigh and the segmentation of sheep neck is chopped up or centre is scratched, be cut to finish and be steeped with clear water
Then system 15 minutes is pulled out and is put into boiled by high fire in salt and the long-used soup of condiment preparation, then fire is turned off, then impregnates 1 hour
After take out；
E), it smokes
It is put into sugar and tealeaves in the bottom of a pan, one layer of curtain is spread above pot, by mutton chop, sheepshank, dibs muscle, sheep thigh and sheep neck
Son is placed on curtain, and then pot cover is covered, and flame enrichment smokes mutton chop, sheepshank, dibs muscle, sheep thigh and sheep neck
System, until black Huang occur can be taken off packing.
2. a kind of production method for smoking full mutton according to claim 1, which is characterized in that the condiment in the step d)
Including handle clean fennel, Siraitia grosvenorii, Chinese prickly ash, aniseed, the root of Dahurain angelica, apple, dry fruit, kaempferia galamga, hawthorn, galanga, Radix Angelicae Sinensis, White Chloe,
Cloves, spiceleaf, Sha Ren, tangerine peel, Amomum globosum loureiro, nutmeg, dried orange peel and deep perfume (or spice).
3. a kind of production method for smoking full mutton according to claim 2, which is characterized in that the condiment is fennel 50
Gram, Siraitia grosvenorii 2,50 grams of Chinese prickly ash, 100 grams of aniseed, 100 grams of the root of Dahurain angelica, 100 grams of apple, 50 grams of dry fruit, 100 grams of kaempferia galamga, hawthorn 30
Gram, 50 grams of galanga, 20 grams of Radix Angelicae Sinensis, 20 grams of White Chloe, 20 grams of cloves, 50 grams of spiceleaf, 50 grams of Sha Ren, 100 grams of tangerine peel, 25 grams of Amomum globosum loureiro,
The water of 50 grams of nutmeg, 150 grams of dried orange peel and deep fragrant 1 part of 80~100 liters of correspondence.
4. a kind of production method for smoking full mutton according to claim 1 or 2 or 3, which is characterized in that in the step e)
When brewed mutton chop, sheepshank and sheep thigh, in salt also respectively added with seasoning monosodium glutamate, pepper powder, wine, malt, celery with
And toning color stabilizer, red sago meal, round onions, carrot, catsup.
5. a kind of production method for smoking full mutton according to claim 1, which is characterized in that mutton chop in the step e),
Sheepshank, sheep thigh and sheep neck are smoked 50 seconds.
6. a kind of production method for smoking full mutton according to claim 1, which is characterized in that dibs muscle in the step e)
It smokes 90 seconds.
7. a kind of production method for smoking full mutton according to claim 1, which is characterized in that further include step before pack
F): dicing frying to mutton chop, sheepshank, dibs muscle, sheep thigh and the sheep neck smoked.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109874850A (en) * | 2019-03-19 | 2019-06-14 | 内蒙古农业大学 | A kind of dividing method of mutton |
| CN112890156A (en) * | 2021-02-05 | 2021-06-04 | 盘锦宋大房食品有限公司 | Spice of livestock and poultry smoking product, livestock and poultry smoking product and preparation method of livestock and poultry smoking product |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109874850A (en) * | 2019-03-19 | 2019-06-14 | 内蒙古农业大学 | A kind of dividing method of mutton |
| CN112890156A (en) * | 2021-02-05 | 2021-06-04 | 盘锦宋大房食品有限公司 | Spice of livestock and poultry smoking product, livestock and poultry smoking product and preparation method of livestock and poultry smoking product |
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Application publication date: 20190129 |