CN109275866A - A kind of Slanghter processing of lamb technique - Google Patents
A kind of Slanghter processing of lamb technique Download PDFInfo
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- CN109275866A CN109275866A CN201810453614.3A CN201810453614A CN109275866A CN 109275866 A CN109275866 A CN 109275866A CN 201810453614 A CN201810453614 A CN 201810453614A CN 109275866 A CN109275866 A CN 109275866A
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- 238000000034 method Methods 0.000 title claims abstract description 14
- 235000019687 Lamb Nutrition 0.000 title claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 25
- 235000013372 meat Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000002347 injection Methods 0.000 claims abstract description 15
- 239000007924 injection Substances 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 11
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 9
- 150000002367 halogens Chemical class 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 238000005516 engineering process Methods 0.000 claims abstract description 5
- 238000009938 salting Methods 0.000 claims abstract description 4
- 238000003860 storage Methods 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 18
- 240000006927 Foeniculum vulgare Species 0.000 claims description 16
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 16
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 14
- 235000020995 raw meat Nutrition 0.000 claims description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 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 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 238000005096 rolling process Methods 0.000 claims description 7
- 235000010288 sodium nitrite Nutrition 0.000 claims description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 244000062241 Kaempferia galanga Species 0.000 claims description 6
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 6
- 244000270834 Myristica fragrans Species 0.000 claims description 6
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 6
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 239000008280 blood Substances 0.000 claims description 6
- 210000004369 blood Anatomy 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 239000001702 nutmeg Substances 0.000 claims description 6
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 6
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 6
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 6
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 6
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 3
- 210000003195 fascia Anatomy 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 2
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 claims 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 claims 1
- UEZVMMHDMIWARA-UHFFFAOYSA-N Metaphosphoric acid Chemical compound OP(=O)=O UEZVMMHDMIWARA-UHFFFAOYSA-N 0.000 claims 1
- 240000004760 Pimpinella anisum Species 0.000 claims 1
- 229940043353 maltol Drugs 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000013622 meat product Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 235000015067 sauces Nutrition 0.000 abstract description 2
- 239000000843 powder Substances 0.000 description 35
- 240000008574 Capsicum frutescens Species 0.000 description 10
- 241000949456 Zanthoxylum Species 0.000 description 10
- 235000019483 Peanut oil Nutrition 0.000 description 9
- 239000000312 peanut oil Substances 0.000 description 9
- 244000304337 Cuminum cyminum Species 0.000 description 6
- 235000007129 Cuminum cyminum Nutrition 0.000 description 6
- 238000001816 cooling Methods 0.000 description 6
- 235000002566 Capsicum Nutrition 0.000 description 5
- 235000002568 Capsicum frutescens Nutrition 0.000 description 5
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 description 5
- 240000009023 Myrrhis odorata Species 0.000 description 5
- 239000006002 Pepper Substances 0.000 description 5
- 235000016761 Piper aduncum Nutrition 0.000 description 5
- 240000003889 Piper guineense Species 0.000 description 5
- 235000017804 Piper guineense Nutrition 0.000 description 5
- 235000008184 Piper nigrum Nutrition 0.000 description 5
- 229940093503 ethyl maltol Drugs 0.000 description 5
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 5
- 235000021168 barbecue Nutrition 0.000 description 4
- 239000007788 liquid Substances 0.000 description 3
- 238000005554 pickling Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 208000012895 Gastric disease Diseases 0.000 description 1
- 206010019909 Hernia Diseases 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000000629 knee joint Anatomy 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N nitrate group Chemical group [N+](=O)([O-])[O-] NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
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
- A23L13/70—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
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to food processing technology fields, provide a kind of Slanghter processing of lamb technique.The processing technology of mutton, its step are as follows: feedstock processing, curing agent preparation, salt water injection, knead-salting, halogen are boiled, are roasted, being vacuum-packed, back-pressure sterilization, examining storage.Mutton of the present invention, using sheepshank meat as raw material, using techniques such as salt water injection, vacuum tumblings, auxiliary medicinal herb components such as boil through halogen, roast, are vacuum-packed and sterilize at a kind of New-type instant cooked meat product for having both cured, the sauce halogen that salts down, roasting flavor of processes production.Product appearance is beautiful, and aromatic flavour is full of nutrition, convenient, long shelf-life, is able to satisfy the needs of the different consumers such as tourism, leisure, pantry.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of Slanghter processing of lamb technique.
Background technique
Mutton is full of nutrition, is always used as the good merchantable brand of establishing-Yang.It is rich in good protein 11.1%, fat 28.8%,
For the half of pork, the also nutrients containing mineral phosphor, iron and vitamin B, vitamin A etc..Compendium of Material Medica carries its function " sheep
Meat can warm up middle qi-restoratives, tonifying middle-Jiao and Qi, whet the appetite and be good for power, control consumptive disease and dislike cold, general debility." motherland's medicine thinks that its is sweet in flavor and warm in property, enter
Spleen kidney channel, beneficial to tonifying Qi qi-restoratives, middle benefit gas it is warm under the effect of, thus can be used for the cold thin thin, soreness of waist and knee joint of consumptive disease, postpartum void, abdominal pain,
The treatment of the illnesss such as cold hernia, middle empty gastric disorder causing nausea.
Summary of the invention
The present invention provides a kind of Slanghter processing of lamb techniques.
The present invention adopts the following technical scheme that realization: a kind of Slanghter processing of lamb technique, it is characterised in that steps are as follows:
1), feedstock processing: choosing and examining qualified sheepshank meat is raw material, removes surface fascia while rinsing, then pulls out
Drip watery blood to the greatest extent；
2), curing agent is prepared: every 100kg raw meat, and the raw material for removing column weight is made as curing agent, and salt 2300~
2600g, 90~105g of calgon, 90~105g of sodium pyrophosphate, 90~105g of sodium tripolyphosphate, 10~13g of sodium nitrite,
150~230g of white sugar, 40~60g of glucose, 90~110g of monosodium glutamate, 10~13g of ethylmaltol, 18~22kg of water, will be above-mentioned
Raw material stirring and dissolving, 5 DEG C cooling it is spare；
3), salt water injection: to drip to the greatest extent watery blood raw meat pump pickle, salt water injection weight be raw meat weight 5~
10%；
4), knead-salting: under vacuum conditions, 3 DEG C, intermittent rub is carried out to the meat that curing agent is added after salt water injection
Rolling total time < 12 hours is rubbed in rolling；
5), halogen boils: the meat pickled being put into pot, is cooked 50 minutes at 90 DEG C, is boiled used in the raw meat of every 100kg
System material is made of the raw material of following weight, 0.6~0.9kg of anise, 0.4~0.6kg of Chinese prickly ash, 0.6~0.9kg of cassia bark, nutmeg
0.4~0.6kg, 0.4~0.6kg of galanga, 0.4~0.6kg of fennel seeds；
6), roast: cooked meat is baked, 50 DEG C 4 hours, 60 DEG C 3 hours, 125~130 DEG C 30 minutes；
7), vacuum packaging, back-pressure sterilization, inspection storage.
Flavouring material can be made of the raw material of following weight ratio, 90~120 parts of peanut oil, 6~9 parts of zanthoxylum powder, dry hot pepper 6
~9 parts, 2~4 parts of fennel powder, 0.5~1.2 part of pepper powder.
Flavouring material can also be made of the raw material of following weight ratio: 90~120 parts of peanut oil, 2~4 parts of fennel powder, cumin
3~6 parts of powder, 4~6 parts of zanthoxylum powder, 1~3 part of chilli powder.
Every 100kg raw meat, the optimum weight ratio of the constitutive material of curing agent used are salt 2500g, calgon
100g, sodium pyrophosphate 100g, sodium tripolyphosphate 100g, sodium nitrite 12g, white sugar 200g, glucose 50g, monosodium glutamate 100g, ethyl
Maltol 12g, water 20kg.
Every 100kg raw meat, the optimum weight ratio of the constitutive material used for cooking material are anise 0.8kg, Chinese prickly ash
0.5kg, cassia bark 0.8kg, nutmeg 0.5kg, galanga 0.5kg, fennel seeds 0.5kg.
The constitutive material optimum weight ratio of flavouring material are as follows: 100 parts of peanut oil, 8 parts of zanthoxylum powder, 8 parts of dry hot pepper, fennel seeds
3 parts of powder, 1 part of pepper powder.
The optimum weight ratio of the constitutive material of flavouring material can also are as follows: 100 parts of peanut oil, 3 parts of fennel powder, 5 parts of cumin powder,
5 parts of zanthoxylum powder, 2 parts of chilli powder.
Mutton made from above-mentioned processing technology.
Mutton of the present invention, color is ruddy, glossy, with the strong fragrance of mutton, has both cured, the barbecue flavor that salts down,
The tender succulence of shredded meat, form is clearly demarcated, and impurity is substantially not present.Its physical and chemical index is as follows: moisture < 50%, salt < 3.0%, sugar
5~6%, protein 25~30%, fat 8~9%, minerals 7~8%, nitrate residue (sodium nitrite) meter≤15mg/
kg.Microbiological indicator: meet foods packed in carton containers meat products standard, no pathogenic bacteria detection.Shelf-life: room temperature lower 6 months.
Mutton of the present invention, using sheepshank meat as raw material, using techniques such as salt water injection, vacuum tumblings, it is auxiliary among
Herb ingredients, boil, roast, be vacuum-packed and sterilize through halogen etc. processes production it is a kind of have both cured, the sauce halogen that salts down, barbecue flavor it is new
Type facilitates cooked meat product.Product appearance is beautiful, and aromatic flavour is full of nutrition, convenient, long shelf-life, is able to satisfy tourism, stops
The needs of the difference consumer such as spare time, pantry.
Specific embodiment
1, raw and auxiliary material and equipment
1.1 raw and auxiliary material
Sheepshank meat, salt, white sugar, monosodium glutamate, green onion, ginger, curing agent, spice etc..
1.2 capital equipment
Jacketed pan, brine injector, vacuum tumbler, vacuum packing machine, baking box, pressure sterilizer, outer bag sealer
Deng.
2, process flow
Sheepshank meat → cleaning mowing arrangement → sky water → pickling liquid preparation → salt water injection → rub rolling it is marinated → halogen boils →
Barbecue → cooling → molding → vacuum packaging → sterilization → inspection → finished product.
3, supplementary material formula
3.1 pickling liquids match (every 100kg raw material mutton)
It is formulated 1: salt 2500g, calgon 100g, sodium pyrophosphate 100g, sodium tripolyphosphate 100g, sodium nitrite
12g, white sugar 200g, glucose 50g, monosodium glutamate 50g, ethylmaltol 12g, water 20kg.
Formula 2: salt 2600g, calgon 90g, sodium pyrophosphate 90g, sodium tripolyphosphate 105g, sodium nitrite 13g,
White sugar 150g, glucose 40g, monosodium glutamate 110g, ethylmaltol 13g, water 22kg.
It is formulated 3: salt 2300g, calgon 105g, sodium pyrophosphate 105g, sodium tripolyphosphate 90g, sodium nitrite
10g, white sugar 230g, glucose 60g, monosodium glutamate 90g, ethylmaltol 10g, water 18kg
3.2 cook material formula (every 100kg raw material mutton)
It is formulated 1: anise 0.8kg, Chinese prickly ash 0.5kg, cassia bark 0.8kg, nutmeg 0.5kg, galanga 0.5kg, fennel seeds
0.5kg。
It is formulated 2: anise 0.6kg, Chinese prickly ash 0.6kg, cassia bark 0.9kg, nutmeg 0.4kg, galanga 0.4kg, fennel seeds
0.6kg。
It is formulated 3: anise 0.9kg, Chinese prickly ash 0.4kg, cassia bark 0.6kg, nutmeg 0.6kg, galanga 0.6kg, fennel seeds
0.4kg。
3.3 molding flavouring material formulas
3.3.1 fragrant spicy
Formula 1: 100 parts of peanut oil, 8 parts of zanthoxylum powder, 8 parts of dry hot pepper, 3 parts of fennel powder, 1 part of pepper powder.
Formula 2: 90 oil content of peanut, 9 parts of zanthoxylum powder, 6 parts of dry hot pepper, 4 parts of fennel powder, 0.5 part of pepper powder.
Formula 3: 120 parts of peanut oil, 6 parts of zanthoxylum powder, 9 parts of dry hot pepper, 2 parts of fennel powder, 1.2 parts of pepper powder.
3.3.2 cumin
Formula 1: 100 parts of peanut oil, 3 parts of fennel powder, 5 parts of cumin powder, 5 parts of zanthoxylum powder, 2 parts of chilli powder.
Formula 2: 120 parts of peanut oil, 2 parts of fennel powder, 6 parts of cumin powder, 4 parts of zanthoxylum powder, 3 parts of chilli powder.
Formula 3: 90 parts of peanut oil, 4 parts of fennel powder, 3 parts of cumin powder, 6 parts of zanthoxylum powder, 1 part of chilli powder.
4, procedure of processing
4.1 feedstock processing
Choosing and examining qualified sheepshank meat is raw material, removes surface fascia while rinsing, and pulls drip watery blood to the greatest extent out.
4.2 curing agents are prepared
Pickling liquid requires prepare for 1 hour before meat piece salt water injection, after all stirring and dissolving is added in all additives, puts
It is spare to enter cooling in 5 DEG C or so of freezer.
4.3 salt water injections
The meat piece of watery blood to the greatest extent will be dripped, is injected with brine injector.Maximum possible injection is uniform when operation.Salt water injection weight is
The 5~10% of raw meat weight.
4.4 knead-saltings: under vacuum conditions, 3 DEG C or so intermittent to the meat progress that curing agent is added after salt water injection
Rolling is rubbed, rubs rolling total time < 12 hours, meat temperature will be controlled at 10 DEG C or less.
4.5 halogen boil
The meat pickled is put into cooking in the long-used soup pot that is made into of material, 50 minutes are cooked at 90 DEG C, and (section, which is broken, red is
Only).
4.6 barbecue
Cooked meat piece enters far-infrared roasting oven and is baked, temperature 50 C, after 4 hours, improves temperature 60 C, 3 is small
When, finally it is baked 30 minutes at 125~130 DEG C；
4.7 vacuum packaging
The meat being baked is torn into 1.3 centimetres of strip while hot.Retort pouch (PET/AL/ is used after admixing flavouring material after cooling
CPP vacuum inner wrapping (200g/ bags)) are carried out, 160~200 DEG C of vacuum heat-seal temperature, the big -0.09Mpa of vacuum degree；
The sterilization of 4.8 back-pressures
10-25-15/120 DEG C of sterilizing type, back-pressure is cooling, pressure sterilizer out when up to 38 DEG C.
4.9 examine storage
It carries out (37 ± 2 DEG C) of product heat preservation after sterilization is cooling to check, soaking time 7 days, the sealing of qualified products outer bag
Finished product.
Claims (2)
1. a kind of Slanghter processing of lamb technique, it is characterised in that steps are as follows:
1), feedstock processing: choosing and examining qualified sheepshank meat is raw material, removes surface fascia while rinsing, and then pulls drip out to the greatest extent
Watery blood；
2), curing agent is prepared: every 100kg raw meat, the raw material for removing column weight are made as curing agent, salt 2500g, hexa metaphosphoric acid
Sodium 100g, sodium pyrophosphate 100g, sodium tripolyphosphate 100g, sodium nitrite 12g, white sugar 200g, glucose 50g, monosodium glutamate 100g, second
Base maltol 12g, water 20kg are cooled down spare by above-mentioned raw materials stirring and dissolving, at 5 DEG C；
3), salt water injection: to the raw meat pump pickle for dripping watery blood to the greatest extent, salt water injection weight is the 5~10% of raw meat weight；
4), knead-salting: it is under vacuum conditions, 3 DEG C, intermittent to the meat progress that curing agent is added after salt water injection to rub rolling, it rubs
Rolling total time < 12 hours；
5), halogen boils: the meat pickled is put into pot, is cooked 50 minutes at 90 DEG C, cooking material used in the raw meat of every 100kg
It is made of the raw material of following weight ratio, it is anise 0.8kg, Chinese prickly ash 0.5kg, cassia bark 0.8kg, nutmeg 0.5kg, galanga 0.5kg, small
Fennel 0.5kg；
6), roast: cooked meat is baked, 50 DEG C 4 hours, 60 DEG C 3 hours, 125~130 DEG C 30 minutes；
7), vacuum packaging, back-pressure sterilization, inspection storage.
2. mutton made from processing technology according to claim 1.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109924428A (en) * | 2019-04-15 | 2019-06-25 | 北京西贝一村餐饮管理有限公司 | A kind of production method that hand takes off meat |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305813A (en) * | 2008-07-05 | 2008-11-19 | 陈建明 | Fragrant and hot style sliced mutton and its processing method |
| CN107279764A (en) * | 2016-04-04 | 2017-10-24 | 蒋卫 | A kind of processing method of fragrant and hot style sliced mutton |
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2018
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305813A (en) * | 2008-07-05 | 2008-11-19 | 陈建明 | Fragrant and hot style sliced mutton and its processing method |
| CN107279764A (en) * | 2016-04-04 | 2017-10-24 | 蒋卫 | A kind of processing method of fragrant and hot style sliced mutton |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109924428A (en) * | 2019-04-15 | 2019-06-25 | 北京西贝一村餐饮管理有限公司 | A kind of production method that hand takes off meat |
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