CN111109536A - Preparation method of sheepskin food - Google Patents
Preparation method of sheepskin food Download PDFInfo
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- CN111109536A CN111109536A CN202010057974.9A CN202010057974A CN111109536A CN 111109536 A CN111109536 A CN 111109536A CN 202010057974 A CN202010057974 A CN 202010057974A CN 111109536 A CN111109536 A CN 111109536A
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Images
Classifications
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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
- A23L13/20—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
- A23L13/70—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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Abstract
The invention discloses a preparation method of a sheepskin food, which comprises the steps of cleaning, acid discharging, freezing, moderating and cutting the dehaired sheepskin, stewing the cut dehaired sheepskin, and cooling for later use after stewing; parching flavoring or parching flavoring and stewed Corii Caprae Seu Ovis; mixing the parched flavoring agent and stewed sheepskin, stirring, naturally aging in low temperature refrigerator, or aging the parched flavoring agent and sheepskin in low temperature refrigerator, making into sheepskin food, vacuum packaging, and sterilizing at high temperature. The invention keeps various nutrient components and tissue structures in the sheepskin by stewing, frying, flavoring and the like the sheepskin; the sheepskin food prepared by the method can effectively improve the immunity of a human body, strengthen the physique, strengthen the muscles and bones and treat diseases, is easy to digest and absorb, has delicious taste and chewy mouthfeel, and meets the medical requirements in dietetic herbal medicines.
Description
Technical Field
The invention belongs to the technical field of food processing and manufacturing, and particularly relates to a preparation method of a sheepskin food.
Background
It is known that sheep skin has good effects of conditioning body and treating diseases. Sheepskin: the Chinese medicinal materials are skins of goats or sheep of bovine animals; the functional indications of the food therapy herbal medicine are recorded in the book: removing hair and boiling soup: tonifying consumptive disease; cooking for meal: remove wind and treat wind deficiency in lung.
The sheepskin consists of an epidermal layer and a dermal layer. The epidermal layer contains proteins (mainly keratin) and melanin (a metabolite of tyrosine); the dermis layer is mainly composed of collagen and reticulin, and also contains elastin, albumin, globulin, mucin, etc. Modern medical research shows that collagen, keratin, albumin, globulin and the like have high medical value and are expensive. If the rich nutrient components in the sheepskin are processed by processing methods such as frying, puffing and the like, the problem that high molecular polymers with carcinogenic effect are easily generated due to overhigh processing temperature exists.
Disclosure of Invention
Aiming at the problems, the invention provides a preparation method of a sheep skin food, which reserves various nutritional ingredients and tissue structures in the sheep skin by stewing, frying, flavoring and the like of the sheep skin; the sheepskin food prepared by the method can effectively improve the immunity of a human body, strengthen the physique, strengthen the muscles and bones and treat diseases, is easy to digest and absorb, has delicious taste and chewy mouthfeel, and meets the medical requirements in dietetic herbal medicines.
The technical scheme adopted by the invention is as follows: a preparation method of a sheepskin food comprises the following steps:
(1) cleaning the wool-removed sheepskin, manually checking to remove a very small amount of hair remained on the wool-removed sheepskin, and cleaning the wool-removed sheepskin in a cleaning drum, wherein the wool-removed sheepskin is immune-free;
(2) acid discharge and freezing, namely discharging acid from the washed wool-removed sheepskin, and transferring the washed wool-removed sheepskin into a refrigeration house for freezing so as to be convenient for preservation;
(3) slowing and cutting, namely slowly thawing the frozen wool-removed sheepskin in a slowing chamber, then cutting into required shapes and cleaning;
(4) stewing, namely placing the cut wool-removed sheepskin in a pot, stewing with water for 10-30 min, then fishing out the sheepskin, and cooling for later use, wherein the step can remove impurities such as the smell of mutton, oil foam and the like;
(5) parching, parching the flavoring or parching the flavoring and stewed sheepskin together; the flavoring agent comprises edible oil, Capsici fructus, salt, cooking wine, fructus Zanthoxyli, cortex Cinnamomi Japonici, herba Pelargonii Graveolentis, fructus Amomi rotundus, fructus Amomi, herba Alii Fistulosi, rhizoma Zingiberis recens and Bulbus Allii;
(6) flavoring, mixing the fried flavoring with the stewed sheepskin, stirring, and aging in a low-temperature cold storage; or placing the fried seasoning and sheepskin into a low-temperature refrigerator for aging and flavoring to obtain sheepskin food;
(7) vacuum packaging, namely vacuum packaging the aged and tasty sheepskin food;
(8) and (3) high-temperature sterilization, namely sterilizing the packaged sheepskin food for 15-30 min at 125 ℃ in a high-temperature autoclave.
Preferably, the acid discharging temperature in the acid discharging and freezing steps is 0-4 ℃ and the time is 16-24 h.
Preferably, the freezing temperature in the acid discharge and freezing steps is-18 ℃ to-15 ℃.
Preferably, in the frying step, the contents of all components in the seasoning are 2-5% of edible oil, 0.1-10% of hot pepper, 0.1-5% of salt, 0.1-2% of cooking wine, 0.1-0.3% of pepper, 0.1-0.3% of cinnamon, 0.1-0.3% of bay leaf, 0.1-0.3% of nutmeg, 0.1-0.3% of fructus amomi, 0.1-0.3% of chive, 0.1-0.3% of ginger and 0.1-0.3% of garlic; the contents of all the components in the seasoning are based on the weight of the stewed sheepskin.
Preferably, the flavoring time in the flavoring step is 18-24 h.
Preferably, the temperature of the low-temperature refrigeration house in the flavoring step is 0-4 ℃.
Preferably, the step of high-temperature sterilization further comprises the following steps:
(1) cleaning the outer package, and cleaning and sterilizing the grease outside the packaging bag;
(2) quality inspection, namely storing the sheepskin food for 7 days at normal temperature, and then checking whether air is filled into the sheepskin food to expand bags and mildew and deteriorate the sheepskin food;
(3) and (5) secondary packaging, wherein the product is subjected to secondary packaging after the quality inspection is qualified.
Preferably, the step of cleaning the wool-removed sheepskin further comprises a pretreatment process before the step of cleaning the wool-removed sheepskin, wherein the pretreatment process comprises the following steps:
(1) selecting materials, namely selecting fresh and non-epidemic sheep skins stripped from a slaughterhouse as raw materials, wherein frozen and salted sheep skins cannot be selected to ensure the freshness of the sheep skins;
(2) cleaning the sheep skin with the wool, adding a soda solution into a cleaning drum, and cleaning the sheep skin with the wool in the cleaning drum to avoid impurities and dust on the sheep skin from polluting skin and meat;
(3) dewatering, namely dewatering the fur by using a drier;
(4) cutting sheep scalp, sheep hoofs, shank skins, tails, large grease and meat blocks to facilitate the work of the plucker and avoid the plucker from being clamped;
(5) scalding, namely controlling the water temperature in a scalding groove at a certain temperature to scald hair so as to loosen hair roots and facilitate hair removal;
(6) plucking, namely plucking the wool and the hair roots on the sheepskin on a plucker, wherein the plucking is cleaner than shearing, the hair roots are not left, the wool after shearing is too short, and the plucker cannot remove the hair stubbles and the hair roots.
Preferably, the mass concentration of the sodium carbonate solution in the step of cleaning the sheep skin with the wool is 0.5-0.7%.
Preferably, the temperature of the water in the skin scalding tank in the hair scalding step is 70 +/-2 ℃.
The beneficial effects of the technical scheme are as follows:
(1) the method retains various nutritional components and tissue structure of sheep skin by stewing, parching, flavoring, etc.
(2) The sheepskin food prepared by the method can effectively improve the immunity of human bodies, strengthen the physique, strengthen the muscles and bones and treat diseases.
(3) The food is easy to digest and absorb, and has good taste.
Drawings
Fig. 1 is a flow chart A of a preparation method of the sheepskin food.
Fig. 2 is a flow chart B of a manufacturing method of the sheepskin food.
Detailed Description
The present invention is further illustrated by the following specific examples, it should be noted that, for those skilled in the art, variations and modifications can be made without departing from the principle of the present invention, and these should also be construed as falling within the scope of the present invention.
Example 1
As shown in fig. 1, the preparation method of the sheepskin food provided by the invention comprises the following steps:
(1) cleaning the wool-removed sheepskin, manually checking to remove a very small amount of hair remained on the wool-removed sheepskin, and cleaning the wool-removed sheepskin in a cleaning drum, wherein the wool-removed sheepskin is immune-free;
(2) acid discharging and freezing, namely discharging acid from the washed wool-removed sheepskin at 4 ℃ for 24 hours, and transferring the washed wool-removed sheepskin into a refrigeration house with the temperature of 18 ℃ below zero for freezing so as to be convenient for fresh keeping;
(3) slowing and cutting, namely slowly thawing the frozen wool-removed sheepskin in a slowing chamber, then cutting into required shapes and cleaning;
(4) stewing, namely placing the cut wool-removed sheepskin in a pot, stewing with water for 30min, taking out the sheepskin, and cooling for later use, wherein the step can remove impurities such as the smell of mutton, oil foam and the like;
(5) frying the seasoning, namely frying the seasoning for later use; the seasoning comprises 5% of edible oil, 10% of pepper, 5% of salt, 2% of cooking wine, 0.3% of pepper, 0.1% of cassia bark, 0.1% of bay leaf, 0.3% of nutmeg, 0.3% of fructus amomi, 0.1% of chive, 0.1% of ginger and 0.1% of garlic; the contents of all components in the seasoning are based on the weight of the stewed sheepskin;
(6) flavoring, mixing the parched flavoring with stewed sheepskin, stirring, and naturally aging in a low temperature cold storage at-4 deg.C for 18 hr to obtain sheepskin food;
(7) vacuum packaging, namely vacuum packaging the aged and tasty sheepskin food;
(8) sterilizing at high temperature, and sterilizing the packaged sheepskin food in a high-temperature autoclave at 125 ℃ for 30 min.
Example 2
The invention provides a preparation method of a sheepskin food, which comprises the following steps:
(1) selecting materials, namely selecting fresh and non-epidemic sheep skins stripped from a slaughterhouse as raw materials, wherein frozen and salted sheep skins cannot be selected to ensure the freshness of the sheep skins;
(2) cleaning the sheep skin with the wool, adding a soda solution with the mass concentration of 0.7% into a cleaning drum, and cleaning the sheep skin with the wool in the cleaning drum to avoid impurities and dust on the sheep skin from polluting skin and meat;
(3) dewatering, namely dewatering the fur by using a drier;
(4) cutting sheep scalp, sheep hoofs, shank skins, tails, large grease and meat blocks to facilitate the work of the plucker and avoid the plucker from being clamped;
(5) scalding, namely controlling the water temperature to be 70 +/-2 ℃ in a scalding tank to scald hair so as to loosen hair roots and facilitate hair removal;
(6) plucking, namely plucking the wool and the hair roots on the sheepskin on a plucking machine, wherein the plucking is cleaner than shearing, the hair roots are not left, the wool after shearing is too short, and the plucking machine cannot remove the hair stubbles and the hair roots;
(7) cleaning the wool-removed sheepskin, manually checking to remove a very small amount of hair remained on the wool-removed sheepskin, and cleaning the wool-removed sheepskin in a cleaning drum;
(8) acid discharge and freezing, wherein the washed wool-removed sheepskin is subjected to acid discharge for 20 hours at the temperature of 0 ℃, and then is transferred into a refrigeration house with the temperature of-16 ℃ for freezing so as to be convenient for fresh keeping;
(9) slowing and cutting, namely slowly thawing the frozen wool-removed sheepskin in a slowing chamber, then cutting into required shapes and cleaning;
(10) stewing, namely placing the cut wool-removed sheepskin in a pot, stewing with water for 20min, taking out the sheepskin, and cooling for later use, wherein the step can remove impurities such as the smell of mutton, oil foam and the like;
(11) frying the seasoning, namely frying the seasoning for later use; the seasoning comprises 4% of edible oil, 5% of pepper, 3% of salt, 1% of cooking wine, 0.2% of pepper, 0.2% of cassia bark, 0.2% of bay leaf, 0.2% of nutmeg, 0.2% of fructus amomi, 0.2% of chive, 0.2% of ginger and 0.2% of garlic; the contents of all components in the seasoning are based on the weight of the stewed sheepskin;
(12) flavoring, mixing the parched flavoring with stewed sheepskin, stirring, and naturally aging in a low temperature cold storage at-2 deg.C for 22 hr to obtain sheepskin food;
(13) vacuum packaging, namely vacuum packaging the aged and tasty sheepskin food;
(14) sterilizing at high temperature, and sterilizing the packaged sheepskin food in a high-temperature autoclave at 125 ℃ for 20 min.
Example 3
The invention provides a preparation method of a sheepskin food, which comprises the following steps:
(1) cleaning the wool-removed sheepskin, manually checking to remove a very small amount of hair remained on the wool-removed sheepskin, and cleaning the wool-removed sheepskin in a cleaning drum;
(2) acid discharge and freezing, namely performing acid discharge on the washed wool-removed sheepskin for 16 hours at the temperature of 2 ℃, and freezing the washed wool-removed sheepskin in a refrigeration house at the temperature of-15 ℃ after acid discharge so as to be convenient for preservation;
(3) slowing and cutting, namely slowly thawing the frozen wool-removed sheepskin in a slowing chamber, then cutting into required shapes and cleaning;
(4) stewing, namely placing the cut wool-removed sheepskin in a pot, stewing with water for 10min, taking out the sheepskin, and cooling for later use, wherein the step can remove impurities such as the smell of mutton, oil foam and the like;
(5) frying, namely frying the seasoning and the stewed sheepskin together; the seasoning comprises 2% of edible oil, 0.1% of pepper, 0.1% of salt, 0.1% of cooking wine, 0.1% of pepper, 0.3% of cassia bark, 0.3% of bay leaf, 0.1% of nutmeg, 0.1% of amomum villosum, 0.3% of chive, 0.3% of ginger and 0.3% of garlic; the contents of all components in the seasoning are based on the weight of the stewed sheepskin;
(6) flavoring, placing the fried flavoring and sheepskin in a low temperature cold storage at 0 deg.C, naturally aging for 24 hr to obtain sheepskin food;
(7) vacuum packaging, namely vacuum packaging the aged and tasty sheepskin food;
(8) sterilizing at high temperature, namely sterilizing the packaged sheepskin food for 15min at 125 ℃ in a high-temperature high-pressure kettle;
(9) cleaning the outer package, and cleaning and sterilizing the grease outside the packaging bag;
(10) quality inspection, namely storing the sheepskin food for 7 days at normal temperature, and then checking whether air is filled into the sheepskin food to expand bags and mildew and deteriorate the sheepskin food;
(11) and (5) secondary packaging, wherein the product is subjected to secondary packaging after the quality inspection is qualified.
Example 4
As shown in fig. 2, the preparation method of the sheepskin food provided by the invention comprises the following steps:
(1) selecting materials, namely selecting fresh and non-epidemic sheep skins stripped from a slaughterhouse as raw materials, wherein frozen and salted sheep skins cannot be selected to ensure the freshness of the sheep skins;
(2) cleaning the sheep skin with the wool, adding a soda solution with the mass concentration of 0.5% into a cleaning drum, and cleaning the sheep skin with the wool in the cleaning drum to avoid impurities and dust on the sheep skin from polluting skin and meat;
(3) dewatering, namely dewatering the fur by using a drier;
(4) cutting sheep scalp, sheep hoofs, shank skins, tails, large grease and meat blocks to facilitate the work of the plucker and avoid the plucker from being clamped;
(5) scalding, namely controlling the water temperature to be 70 +/-2 ℃ in a scalding tank to scald hair so as to loosen hair roots and facilitate hair removal;
(6) plucking, namely plucking the wool and the hair roots on the sheepskin on a plucking machine, wherein the plucking is cleaner than shearing, the hair roots are not left, the wool after shearing is too short, and the plucking machine cannot remove the hair stubbles and the hair roots;
(7) cleaning the wool-removed sheepskin, manually checking to remove a very small amount of hair remained on the wool-removed sheepskin, and cleaning the wool-removed sheepskin in a cleaning drum;
(8) acid discharge and freezing, wherein the washed wool-removed sheepskin is subjected to acid discharge for 20 hours at the temperature of 0 ℃, and then is transferred into a refrigeration house with the temperature of-16 ℃ for freezing so as to be convenient for fresh keeping;
(9) slowing and cutting, namely slowly thawing the frozen wool-removed sheepskin in a slowing chamber, then cutting into required shapes and cleaning;
(10) stewing, namely placing the cut wool-removed sheepskin in a pot, stewing with water for 30min, taking out the sheepskin, and cooling for later use, wherein the step can remove impurities such as the smell of mutton, oil foam and the like;
(11) frying the seasoning, namely frying the seasoning for later use; the seasoning comprises 4% of edible oil, 5% of pepper, 3% of salt, 1% of cooking wine, 0.2% of pepper, 0.2% of cassia bark, 0.2% of bay leaf, 0.2% of nutmeg, 0.2% of fructus amomi, 0.2% of chive, 0.2% of ginger and 0.2% of garlic; the contents of all components in the seasoning are based on the weight of the stewed sheepskin;
(12) flavoring, mixing the parched flavoring with stewed sheepskin, stirring, and naturally aging in a low temperature cold storage at-2 deg.C for 22 hr to obtain sheepskin food;
(13) vacuum packaging, namely vacuum packaging the aged and tasty sheepskin food;
(14) sterilizing at high temperature, namely sterilizing the packaged sheepskin food for 20min at 125 ℃ in a high-temperature high-pressure kettle;
(15) cleaning the outer package, and cleaning and sterilizing the grease outside the packaging bag;
(16) quality inspection, namely storing the sheepskin food for 7 days at normal temperature, and then checking whether air is filled into the sheepskin food to expand bags and mildew and deteriorate the sheepskin food;
(17) and (5) secondary packaging, wherein the product is subjected to secondary packaging after the quality inspection is qualified.
According to the invention, various nutritional ingredients and tissue structures in the sheepskin are reserved by stewing, frying, flavoring and the like of the sheepskin; the sheepskin food prepared by the method can effectively improve the immunity of a human body, strengthen the physique, strengthen the muscles and bones and treat diseases, is easy to digest and absorb, has delicious taste and chewy mouthfeel, and meets the medical requirements in dietetic herbal medicines.
The adding amount of each spice and seasoning in different embodiments of the invention can be slightly changed in the range provided by the invention, the flavor of the product is not affected, the evaluation indexes of the product such as taste, aroma, mouthfeel and the like are stable, and the method is suitable for industrial production.
Claims (10)
1. The preparation method of the sheepskin food is characterized by comprising the following steps:
(1) cleaning the wool-removed sheepskin, manually checking to remove a very small amount of hair remained on the wool-removed sheepskin, and cleaning the wool-removed sheepskin in a cleaning drum;
(2) acid discharge and freezing, namely discharging acid from the washed wool-removed sheepskin, and transferring the washed wool-removed sheepskin into a refrigeration house for freezing after acid discharge;
(3) slowing and cutting, namely slowly thawing the frozen wool-removed sheepskin in a slowing chamber, then cutting into required shapes and cleaning;
(4) stewing, namely placing the cut wool-removed sheepskin in a pot, stewing with water for 10-30 min, taking out the sheepskin, and cooling for later use;
(5) parching, parching the flavoring or parching the flavoring and stewed sheepskin together; the flavoring agent comprises edible oil, Capsici fructus, salt, cooking wine, fructus Zanthoxyli, cortex Cinnamomi Japonici, herba Pelargonii Graveolentis, fructus Amomi rotundus, fructus Amomi, herba Alii Fistulosi, rhizoma Zingiberis recens and Bulbus Allii;
(6) flavoring, mixing the fried flavoring with the stewed sheepskin, stirring, and aging in a low-temperature cold storage; or placing the fried seasoning and sheepskin into a low-temperature refrigerator for aging and flavoring to obtain sheepskin food;
(7) vacuum packaging, namely vacuum packaging the aged and tasty sheepskin food;
(8) and (3) high-temperature sterilization, namely sterilizing the packaged sheepskin food for 15-30 min at 125 ℃ in a high-temperature autoclave.
2. The method for preparing the sheepskin food according to claim 1, wherein the acid discharge temperature in the steps of acid discharge and freezing is 0-4 ℃ and the time is 16-24 h.
3. The method for preparing sheepskin food according to claim 1, wherein the freezing temperature in the steps of discharging acid and freezing is-18 ℃ to-15 ℃.
4. The preparation method of the sheep skin food as claimed in claim 1, wherein the flavoring in the frying step comprises 2-5% of edible oil, 0.1-10% of pepper, 0.1-5% of salt, 0.1-2% of cooking wine, 0.1-0.3% of pepper, 0.1-0.3% of cinnamon, 0.1-0.3% of bay leaf, 0.1-0.3% of cardamom, 0.1-0.3% of chive, 0.1-0.3% of ginger, 0.1-0.3% of garlic; the contents of all the components in the seasoning are based on the weight of the stewed sheepskin.
5. The method for preparing sheepskin food according to claim 1, wherein the flavoring time in the flavoring step is 18-24 hours.
6. The method for preparing sheepskin food according to claim 1, wherein the temperature of the low temperature freezer in the step of flavoring is 0 ℃ to 4 ℃.
7. The method for preparing sheepskin food according to any one of claims 1 to 6, wherein the step of autoclaving further comprises the steps of:
(1) cleaning the outer package, and cleaning and sterilizing the grease outside the packaging bag;
(2) quality inspection, namely storing the sheepskin food for 7 days at normal temperature, and then checking whether air is filled into the sheepskin food to expand bags and mildew and deteriorate the sheepskin food;
(3) and (5) secondary packaging, wherein the product is subjected to secondary packaging after the quality inspection is qualified.
8. The method for preparing a sheepskin food according to any one of claims 1-6, wherein a pretreatment process is further included before the step of cleaning the de-napped sheepskin, the pretreatment process including the steps of:
(1) selecting materials, namely selecting sheep skins which are just stripped from a slaughterhouse and have no epidemic diseases as raw materials;
(2) cleaning the sheep skin with the wool, adding a soda solution into a cleaning drum, and cleaning the sheep skin with the wool in the cleaning drum;
(3) dewatering, namely dewatering the fur by using a drier;
(4) cutting sheep scalp, sheep hoof, shank skin, tail, large grease and meat;
(5) scalding, namely controlling the water temperature in a scalding tank to a certain temperature for scalding;
(6) plucking hair, namely plucking the hair and hair roots on the sheepskin on a plucking machine.
9. The method for preparing sheepskin food according to claim 8, wherein the sodium carbonate solution in the step of washing the sheepskin with hair has a mass concentration of 0.5-0.7%.
10. The method for preparing sheepskin food according to claim 8, wherein the temperature of the water in the scalding tank in the scalding step is 70 ℃ ± 2 ℃.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111631405A (en) * | 2020-06-11 | 2020-09-08 | 杜永财 | Instant dried collagen and preparation method thereof |
| CN112006233A (en) * | 2020-09-18 | 2020-12-01 | 扎拉玛 | Preparation method of sheepskin food |
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| CN101816432A (en) * | 2009-02-27 | 2010-09-01 | 海南普瑞尼投资有限公司 | Preparation method of cow leather food and sheep leather food |
| CN108157823A (en) * | 2017-12-29 | 2018-06-15 | 木里县六合食品有限责任公司 | A kind of yak rind food production method |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101816432A (en) * | 2009-02-27 | 2010-09-01 | 海南普瑞尼投资有限公司 | Preparation method of cow leather food and sheep leather food |
| CN108157823A (en) * | 2017-12-29 | 2018-06-15 | 木里县六合食品有限责任公司 | A kind of yak rind food production method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111631405A (en) * | 2020-06-11 | 2020-09-08 | 杜永财 | Instant dried collagen and preparation method thereof |
| CN112006233A (en) * | 2020-09-18 | 2020-12-01 | 扎拉玛 | Preparation method of sheepskin food |
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Application publication date: 20200508 |