CN111165739B - Preparation process of selenium-enriched medlar roasted mutton - Google Patents
Preparation process of selenium-enriched medlar roasted mutton Download PDFInfo
- Publication number
- CN111165739B CN111165739B CN202010129536.9A CN202010129536A CN111165739B CN 111165739 B CN111165739 B CN 111165739B CN 202010129536 A CN202010129536 A CN 202010129536A CN 111165739 B CN111165739 B CN 111165739B
- Authority
- CN
- China
- Prior art keywords
- mutton
- medlar
- enriched
- selenium
- roasted
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 26
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 26
- 239000011669 selenium Substances 0.000 title claims abstract description 26
- 235000017784 Mespilus germanica Nutrition 0.000 title claims abstract description 24
- 235000000560 Mimusops elengi Nutrition 0.000 title claims abstract description 24
- 235000007837 Vangueria infausta Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 240000002624 Mespilus germanica Species 0.000 title abstract 4
- 235000013372 meat Nutrition 0.000 claims abstract description 29
- 235000016709 nutrition Nutrition 0.000 claims abstract description 26
- 229920002472 Starch Polymers 0.000 claims abstract description 23
- 239000008107 starch Substances 0.000 claims abstract description 23
- 235000019698 starch Nutrition 0.000 claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 21
- 235000014347 soups Nutrition 0.000 claims abstract description 20
- 238000005554 pickling Methods 0.000 claims abstract description 19
- 239000004615 ingredient Substances 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000021168 barbecue Nutrition 0.000 claims abstract description 15
- 239000000796 flavoring agent Substances 0.000 claims abstract description 13
- 235000019687 Lamb Nutrition 0.000 claims abstract description 12
- 235000019634 flavors Nutrition 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 238000005260 corrosion Methods 0.000 claims abstract description 3
- 244000182216 Mimusops elengi Species 0.000 claims description 20
- 230000035764 nutrition Effects 0.000 claims description 12
- 239000003755 preservative agent Substances 0.000 claims description 9
- 230000002335 preservative effect Effects 0.000 claims description 9
- 230000001680 brushing effect Effects 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000009966 trimming Methods 0.000 claims description 4
- 244000291564 Allium cepa Species 0.000 claims description 3
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 240000007232 Illicium verum Species 0.000 claims description 3
- 235000008227 Illicium verum Nutrition 0.000 claims description 3
- 240000008415 Lactuca sativa Species 0.000 claims description 3
- 244000270834 Myristica fragrans Species 0.000 claims description 3
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 239000001702 nutmeg Substances 0.000 claims description 3
- 235000012045 salad Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 241000159443 Myrcia Species 0.000 claims description 2
- 239000000679 carrageenan Substances 0.000 claims description 2
- 229920001525 carrageenan Polymers 0.000 claims description 2
- 229940113118 carrageenan Drugs 0.000 claims description 2
- 235000010418 carrageenan Nutrition 0.000 claims description 2
- 235000021110 pickles Nutrition 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 2
- 240000000111 Saccharum officinarum Species 0.000 claims 1
- 235000007201 Saccharum officinarum Nutrition 0.000 claims 1
- 238000004140 cleaning Methods 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- 239000000428 dust Substances 0.000 abstract description 4
- 239000000779 smoke Substances 0.000 abstract description 4
- 238000004321 preservation Methods 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 235000013599 spices Nutrition 0.000 abstract description 3
- 230000000711 cancerogenic effect Effects 0.000 abstract description 2
- 231100000315 carcinogenic Toxicity 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 241001494479 Pecora Species 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 239000002585 base Substances 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 238000011031 large-scale manufacturing process Methods 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000002943 Elettaria cardamomum Species 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229940107666 astragalus root Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000005300 cardamomo Nutrition 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000009461 vacuum packaging Methods 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- 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
- 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
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation process of selenium-enriched medlar roasted mutton, which utilizes selenium-enriched medlar to prepare a pickling soup base, so that the nutritional ingredients of the selenium-enriched medlar are fully permeated into the mutton quality through pickling and boiling, and the nutritional value of the roasted mutton is increased; the mutton is rinsed for a plurality of times by weak alkaline water before pickling, and then pickled and boiled by the spice, so that the mutton smell can be removed; according to the invention, the baking temperature and the baking time are precisely controlled by the oven, so that no smoke dust is generated in the mutton baking process, no carcinogenic substances are generated on the surface of the mutton, and the spice flavor can be fully infiltrated into the meat; the lamb mutton is used as the raw material, has no smell of mutton, and is fresh, tender and delicious; the invention coats a fresh-keeping and anti-corrosion layer with starch as main material and barbecue flavor as auxiliary material on the surface of the barbecue, which not only can make the barbecue flavor not easy to be dispersed, but also can prolong the preservation time of the barbecue after opening the bag.
Description
Technical Field
The invention relates to a processing technology of instant meat food, in particular to a preparation technology of selenium-enriched medlar roasted mutton.
Background
The traditional method for preparing the roasted mutton is to hang the mutton on firewood or charcoal fire for roasting, or roast the mutton by a multi-layer electric oven, and brush oil on the mutton and scatter flavoring materials for a plurality of times in the roasting process, so that a large amount of smoke dust can appear, pollution is brought to the surrounding environment, cancerogenic substances formed by the smoke dust can be attached to the surface of the mutton, and the human body health is greatly endangered after eating the mutton, and in addition, the processing method is difficult to realize high-efficiency large-scale production.
In addition, in the existing barbecue products, the barbecue products are preserved and fresh-keeping by vacuum packaging after sterilization, so that the bags are required to be opened immediately, otherwise, the quality of the barbecue is greatly reduced in a short time after the bags are opened.
Disclosure of Invention
The technology solves the defects existing in the traditional mutton baking method, ensures that the nutritional selenium-rich and medlar nutritional ingredients and seasonings with nutritional value can be deeply and uniformly absorbed by mutton by applying more reasonable process and operation method, thereby achieving the nutritional packaging food which has high selenium-rich and medlar ingredients and is not possessed by other products, and realizing high-efficiency and large-scale production.
The patent is realized through the following technical scheme:
a preparation process of selenium-enriched medlar roasted mutton specifically comprises the following steps:
s1, preparing pickling materials, namely placing 100 parts of clear water, 2.5-3.5 parts of salt, 4-6 parts of selenium-enriched medlar, 0.8-1.2 parts of star anise, 0.4-0.6 part of myrcia, 0.4-0.6 part of fructus tsaoko, 0.4-0.6 part of nutmeg, 0.7-1 part of fennel, 1.8-2.2 parts of ginger and 0.8-1.2 parts of shallot into a soup pot to be boiled for 14-16 minutes according to parts by weight;
s2, placing the cleaned mutton into a soup pot containing pickling materials, and setting the temperature of the soup pot at 80-90 ℃ to pickle the mutton for 14-16 minutes;
s3, after the mutton is pickled in a soup pot, boiling the pot soup, taking out the mutton after 14-16 minutes, and draining the soup on the mutton;
s4, preheating an oven to 80-90 ℃, brushing salad oil on the surface of mutton, putting the mutton into the oven for baking, setting the temperature of the oven to 240-260 ℃, baking for 14-16 minutes, then, adjusting the temperature of the oven to 200-220 ℃ downwards, baking for 9-12 minutes, and discharging;
s5, brushing nutrition ingredients on the surface of the roast meat, wherein the nutrition ingredients are added according to the nutrition proportion specified by the product;
s6, cooling to 60 ℃ after the mutton is roasted, trimming the roasted mutton, and weighing;
s7, placing the roasted mutton into a bag, vacuumizing and packaging, and sterilizing.
According to the invention, the selenium-enriched medlar is prepared in the pickling material, and the mutton is pickled and boiled in the pickling material, so that the mutton can fully absorb the nutritional ingredients of the selenium-enriched medlar in the pickling material; the temperature and the baking time of the oven are accurately controlled by the oven, so that the baking time of the mutton is greatly shortened, the meat quality of the mutton is uniformly baked, and the baking efficiency and the baking quality of the mutton are improved.
Further, the lamb chop with the weight of 10 kg-15 kg is selected as the mutton raw material, and the lamb chop is divided into small pieces with the weight of less than 400g or sheep legs with the weight of less than 2kg, and the sheep legs are vertically cut into column blocks with the thickness of less than 3 cm. The lamb mutton has no smell of mutton and is fresh, tender and delicious.
Further, in the step 2, the addition amount of the mutton is 60 parts. The addition amount of mutton and the addition proportion of the pickling materials are moderate, so that the mutton is uniformly tasty, and the cost can be controlled.
Further, the mutton is pretreated before pickling, the mutton is put in weak alkaline water with the temperature of 40 ℃ and the PH of 8-8.5 for rinsing 15 min-20 min for more than 4 times, and the mutton is rinsed by clean water after rinsing, and the weak alkaline water is prepared by sodium bicarbonate and clean water. The mutton smell is mainly generated by low-grade fatty acid, and the low-grade fatty acid in the mutton and weak base are subjected to neutralization reaction by rinsing the mutton for multiple times by using the alkali water, so that the mutton smell is improved. After the step S1, the mutton smell of the mutton can be removed greatly, and the mutton smell of the mutton is hardly perceived by a eater.
Further, the nutritional ingredients are: the selenium-enriched medlar powder is prepared by singly or mixed sucrose water and selenium carrageenan. The person skilled in the art can add other nutritional ingredients such as Chinese herbal medicines such as astragalus root, ginseng and the like which are prepared by nutritional fruits and are more needed by the product, and health-care food materials.
And S6, cooling to 60 ℃ after the mutton is roasted, trimming the roasted mutton, adhering a roast meat flavor starch fresh-keeping preservative layer with a thickness of about 0.8cm to 1.2cm on the surface of the roast meat, and then placing the roast meat into a roasting oven with the temperature of 120 ℃ to 150 ℃ for roasting for 3 to 5 minutes, discharging the roast meat, cooling and weighing.
Because the starch does not contain protein, the meat is wrapped by the starch, the preservation time of the meat after the meat is unpacked can be prolonged, and the flavor of the meat can be wrapped in the starch layer, so that the meat can be unpacked without instant, and the limitation that the traditional meat has to be unpacked and instant is broken. The starch has adhesion effect, and is adhered on the surface of the roast meat by soaking or brushing, and then put into an oven to infiltrate the roast meat flavor into the starch layer, and roast the fresh-keeping and anti-corrosive layer of the starch.
Further, the barbecue-flavor starch fresh-keeping preservative layer is prepared from starch, barbecue curing materials and nutrition ingredients according to the weight ratio of 4-6: 1:1 are mixed and prepared. The starch fresh-keeping preservative layer is prepared from starch, roast meat pickling materials and nutrition ingredients, so that the taste of the starch fresh-keeping preservative layer outside the roast meat is kept consistent with the taste of the roast meat to the greatest extent.
The invention has the beneficial effects that: the selenium-enriched medlar is utilized to prepare the pickling soup base, so that the nutritional ingredients of the selenium-enriched medlar are fully permeated into the mutton quality through pickling and boiling, and the nutritional value of the roasted mutton is increased; the mutton is rinsed for a plurality of times by weak alkaline water before being salted, and is salted and boiled by spice, so that the mutton smell can be removed; the baking temperature and the baking time are precisely controlled by the oven, so that no smoke dust is generated in the mutton baking process, and no carcinogenic substance is generated on the surface of the mutton; the lamb mutton is used as the raw material, has no smell of mutton, and is fresh, tender and delicious; the fresh-keeping and anti-corrosion layer which takes starch as a main material and barbecue flavor as an auxiliary material is coated on the surface of the barbecue, so that the barbecue flavor is not easy to emit, and the preservation time of the barbecue after the bag is opened can be prolonged.
Detailed Description
Embodiment one:
a preparation process of selenium-enriched medlar roasted mutton specifically comprises the following steps:
s1, preparing pickling materials, namely putting 100kg of clear water, 3kg of salt, 5kg of selenium-enriched medlar, 1kg of star anise, 0.5kg of bay leaves, 0.5kg of tsaoko cardamom, 0.5kg of nutmeg, 0.8kg of fennel and 2kg of ginger and 1kg of shallot into a soup pot to be boiled for 15 minutes;
s2, placing the prepared 60kg lamb chop into a soup pot containing pickling materials, setting the temperature of the soup pot to be 80-90 ℃, pickling the lamb chop for 15 minutes, and cutting the lamb chop into small pieces of 400 g;
s3, after the mutton is pickled in a soup pot, boiling the pot soup, taking out the mutton after 14-16 minutes, and draining the soup on the mutton;
s4, preheating an oven to 80 ℃, brushing salad oil on the surface of mutton, putting the mutton into the oven for baking, setting the temperature of the oven to be 250-260 ℃, baking for 15 minutes, adjusting the temperature of the oven to be 215-220 ℃ downwards, and discharging after baking for 10 minutes;
s5, brushing nutrition ingredients on the surface of the roast meat, wherein the nutrition ingredients are added according to the nutrition proportion specified by the product;
s6, cooling to 60 ℃ after the mutton is roasted, trimming the roasted mutton, and weighing;
s7, placing the roasted mutton into a bag, vacuumizing and packaging, and sterilizing.
Embodiment two:
the process of preparing selenium-enriched medlar roasted mutton as in embodiment one, wherein the mutton is selected from sheep legs with weight less than 2 kg.
Embodiment III:
the preparation method of selenium-enriched medlar roasted mutton as in the first embodiment is characterized in that pretreatment is carried out before mutton is salted, the mutton is rinsed in weak alkaline water with pH of 8.3-8.4 at 40 ℃ for 20min for 5 times, and then the mutton is rinsed with clean water.
Embodiment four:
the preparation method of selenium-enriched fructus Lycii roasted mutton according to the first embodiment is characterized in that after the roasting of mutton, step S6 is completed, the mutton is cooled to 60 ℃, after finishing, a roast meat starch fresh-keeping preservative layer with a thickness of about 1cm is coated on the surface of the roast meat, then the roast meat is put into a 120 ℃ oven for 3 minutes, the roast meat taste is infiltrated into the starch layer, and the starch fresh-keeping preservative layer is roasted. The barbecue-flavor starch fresh-keeping preservative layer is prepared from starch, barbecue curing materials and nutritional ingredients in the step S1 according to the weight percentage of 6:1:1 are mixed and prepared. 100 grape eaters randomly draw and taste the roast mutton package of the embodiment for 10 minutes after opening the bag and the taste after 10 hours after opening the bag, respectively, and the proportion of the eaters of the roast mutton after 10 minutes after opening the bag and 10 hours after opening the bag can be distinguished.
The selected embodiment is the preferred embodiment in the above implementation where temperature and time are a viable range of values due to human and environmental factors.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present invention, and are not limiting; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some or all of the technical features thereof can be replaced with equivalents; these modifications or substitutions do not essentially desulfurize the scope of the technical solutions of the embodiments of the present invention.
Claims (4)
1. The preparation process of the selenium-enriched medlar roasted mutton is characterized by comprising the following steps of:
s1, preparing pickling materials, namely placing 100 parts of clear water, 2.5-3.5 parts of salt, 4-6 parts of selenium-enriched medlar, 0.8-1.2 parts of star anise, 0.4-0.6 part of myrcia, 0.4-0.6 part of fructus tsaoko, 0.4-0.6 part of nutmeg, 0.7-1 part of fennel, 1.8-2.2 parts of ginger and 0.8-1.2 parts of shallot into a soup pot to be boiled for 14-16 minutes according to parts by weight;
s2, placing the cleaned mutton into a soup pot containing pickling materials, and setting the temperature of the soup pot at 80-90 ℃ to pickle the mutton for 14-16 minutes;
s3, after the mutton is pickled in a soup pot, boiling the pot soup, taking out the mutton after 14-16 minutes, and draining the soup on the mutton;
s4, preheating an oven to 80-90 ℃, brushing salad oil on the surface of mutton, putting the mutton into the oven for baking, setting the temperature of the oven to 240-260 ℃, baking for 14-16 minutes, then, adjusting the temperature of the oven to 200-220 ℃ downwards, baking for 9-12 minutes, and discharging;
s5, brushing nutrition ingredients on the surface of the roast meat, wherein the nutrition ingredients are added according to the nutrition proportion specified by the product;
s6, cooling to 60 ℃ after the mutton is roasted, trimming the roasted mutton, and weighing;
after the step S6, adhering a layer of roast meat flavor starch fresh-keeping preservative layer with the thickness of 0.8 cm-1.2 cm on the surface of roast meat, then placing the roast meat into a baking oven with the temperature of 120-150 ℃ for baking for 3-5 minutes, discharging the roast meat out of the baking oven for cooling, and weighing; the barbecue-flavor starch fresh-keeping anti-corrosion layer is adhered to the surface of the barbecue in a brushing mode or a soaking mode; s7, placing the roasted mutton into a bag, vacuumizing and packaging, and sterilizing;
the nutrition ingredients are as follows: the sugar-cane water, selenium-enriched medlar powder and selenized carrageenan are prepared singly or by mixing;
the barbecue-flavor starch fresh-keeping preservative layer is prepared from starch, barbecue curing materials and nutritional ingredients in the step S1 according to the weight percentage ratio of 4-6: 1:1 are mixed and prepared.
2. The process of claim 1, wherein the mutton material is selected from the group consisting of lamb chops having a weight of 10kg to 15kg, and lamb chops are separated into small pieces having a weight of less than 400g, or lamb legs having a weight of less than 2kg, and the lamb legs are vertically cut into pieces having a thickness of less than 3 cm.
3. The process for preparing selenium-enriched medlar roasted mutton as claimed in claim 1, wherein in the step S2, the added amount of mutton is 60 parts by weight.
4. The process for preparing selenium-enriched medlar roasted mutton as claimed in claim 1, wherein the mutton is pretreated before pickling, the mutton is rinsed in weak alkaline water with a pH of 8-8.5 at 40-45 ℃ for 15-20 min, rinsed for more than 4 times, and rinsed with self-cleaning water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010129536.9A CN111165739B (en) | 2020-02-28 | 2020-02-28 | Preparation process of selenium-enriched medlar roasted mutton |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010129536.9A CN111165739B (en) | 2020-02-28 | 2020-02-28 | Preparation process of selenium-enriched medlar roasted mutton |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN111165739A CN111165739A (en) | 2020-05-19 |
| CN111165739B true CN111165739B (en) | 2023-10-20 |
Family
ID=70620853
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010129536.9A Active CN111165739B (en) | 2020-02-28 | 2020-02-28 | Preparation process of selenium-enriched medlar roasted mutton |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111165739B (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0547551A1 (en) * | 1991-12-16 | 1993-06-23 | National Starch and Chemical Investment Holding Corporation | Edible films |
| CN102948770A (en) * | 2012-10-10 | 2013-03-06 | 胡志伟 | Paper-covered mutton food and making method thereof |
| CN103535750A (en) * | 2013-09-22 | 2014-01-29 | 中国农业科学院农产品加工研究所 | Method for reducing content of heterocyclic amine in roasted mutton patties |
| CN109043296A (en) * | 2018-07-22 | 2018-12-21 | 长沙供销食品有限公司 | A kind of production method of honey baked batata |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1501046A (en) * | 1976-03-12 | 1978-02-15 | Gen Foods Ltd | Dry mix composition for the texture and maintaining the juiciness of proteinaceous foods |
| JP6154642B2 (en) * | 2013-03-29 | 2017-06-28 | エバラ食品工業株式会社 | Seasoning for grilled meat with meat quality improving function |
| CN105795251A (en) * | 2014-12-31 | 2016-07-27 | 甘肃中天羊业股份有限公司 | Processing method of roasted lamb leg |
| CN109497440A (en) * | 2018-11-28 | 2019-03-22 | 攀枝花市行远牧业有限责任公司 | A kind of preparation method of mutton soup |
-
2020
- 2020-02-28 CN CN202010129536.9A patent/CN111165739B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0547551A1 (en) * | 1991-12-16 | 1993-06-23 | National Starch and Chemical Investment Holding Corporation | Edible films |
| CN102948770A (en) * | 2012-10-10 | 2013-03-06 | 胡志伟 | Paper-covered mutton food and making method thereof |
| CN103535750A (en) * | 2013-09-22 | 2014-01-29 | 中国农业科学院农产品加工研究所 | Method for reducing content of heterocyclic amine in roasted mutton patties |
| CN109043296A (en) * | 2018-07-22 | 2018-12-21 | 长沙供销食品有限公司 | A kind of production method of honey baked batata |
Non-Patent Citations (1)
| Title |
|---|
| 郭敏.食品涂膜保鲜研究.食品科学.1994,(12),第69-71页. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN111165739A (en) | 2020-05-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102302178B (en) | Method for processing tea-flavored sauced beef | |
| CN104814447B (en) | A kind of preparation method of non-sootiness low-salt flavor bacon | |
| CN102366118B (en) | Processing technology of spiced chicken hearts and spiced chicken gizzards | |
| CN103330222A (en) | Beef granules and manufacturing method | |
| CN104305301A (en) | Production method of sauce fragrant duck neck | |
| CN102366120A (en) | Spicy gizzard processing technology | |
| CN102813231A (en) | Preparation method of fragrant duck by using Sanhu duck | |
| CN104397750B (en) | Method for processing sauced chicken giblets | |
| CN102283352A (en) | Method for processing tea-flavor rice crust | |
| CN102524725A (en) | Production method for celery with pickled peppers | |
| CN102771828B (en) | Fish maw with pickled pepper and preparation method thereof | |
| CN105942350A (en) | Making method of pickled vegetables | |
| CN105146380A (en) | Dark plum powder and cake for brewing, preparation method thereof and eating method thereof | |
| CN101352244A (en) | Method for processing roast chicken with local flavor | |
| CN102334662A (en) | Asparagus lettuce-pickling method | |
| CN102499359B (en) | Drunk fish soup seasoning manufacturing process and manufactured drunk fish food | |
| CN101703271A (en) | Method for making mutton meatballs | |
| CN102379436A (en) | Method for producing hand-stripping flavored walnut | |
| CN101653275A (en) | Preparation method of instant undaria pinnatifida | |
| CN103284191B (en) | Pickling method of spiced chicken | |
| CN102871163B (en) | Method for producing baked flavored chestnuts | |
| CN104323285A (en) | Making method of soft yak meat can | |
| CN111165739B (en) | Preparation process of selenium-enriched medlar roasted mutton | |
| CN101653273A (en) | Sinonovacula constricta leisure food and processing method thereof | |
| CN103404884B (en) | Original taste rabbit meat and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |