CN111671053A - Method for preparing spiced sauce lamb liver - Google Patents
Method for preparing spiced sauce lamb liver Download PDFInfo
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- CN111671053A CN111671053A CN202010638898.0A CN202010638898A CN111671053A CN 111671053 A CN111671053 A CN 111671053A CN 202010638898 A CN202010638898 A CN 202010638898A CN 111671053 A CN111671053 A CN 111671053A
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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
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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
- A23L13/70—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
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Abstract
A method for preparing spiced sauced lamb liver belongs to the technical field of food preparation. Putting the repaired and cut lamb liver into a pot, blanching, and fishing out floating foam; mixing the soup, boiling the auxiliary materials such as the material bag, the salted and fermented soya paste and the salt for later use; boiling at low temperature, changing the original boiling process of a jacketed kettle, putting the lamb liver into a soup barrel cart, pushing the lamb liver into a boiling furnace, boiling for 4 hours, keeping the nutrient components in the lamb liver, and simultaneously ensuring that the spiced sauce lamb liver finished product is complete in shape and compact in meat quality; keeping the temperature, keeping the temperature of the soup barrel at 50-60 deg.C, soaking hepar Caprae Seu Ovis for 12 hr, taking out, and soaking hepar Caprae Seu Ovis with the soup to promote pickling. The invention has the advantages that: the produced sheep liver has bright color, fresh fragrance, no fishy smell, compactness, elasticity, convenient eating and no trouble.
Description
Technical Field
The invention relates to a method for preparing spiced sauce goat liver, and belongs to the technical field of food preparation.
Background
Sheep liver contains rich nutrients, and has sweet taste and mild property. Is good at enriching blood, benefiting liver and improving eyesight, and is one of the most ideal good products for enriching blood. The sheep liver is deeply loved by consumers, but the sheep liver on the market at present has the following defects: (1) the color is dark and not bright; (2) lack of aroma, fishy taste; (3) dry and astringent taste, slightly bitter; (4) soft texture, no elasticity (5), high processing technology requirement and inconvenient eating.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention provides a method for preparing spiced sauce goat liver.
A method for preparing spiced sauce hepar Caprae Seu Ovis comprises the following steps;
(1) putting the repaired and cut lamb liver into a pot, blanching, and fishing out floating foam;
(2) mixing the soup, boiling the auxiliary materials such as the material bag, the salted and fermented soya paste and the salt for later use;
(3) steaming at low temperature, changing the original process of steaming in a jacketed kettle, putting the lamb liver into a soup barrel cart, pushing into a steaming furnace, steaming for 4 hours, keeping the nutrient components in the lamb liver, and simultaneously ensuring that the spiced sauce lamb liver finished product has complete block shape and compact meat quality;
(4) keeping the temperature, keeping the temperature of the soup barrel at 50-60 ℃, soaking the lamb liver for 12 hours, and then taking out of the oven, so that the soup fully infiltrates the lamb liver, and the pickling is promoted for tasty.
The spiced sauced sheep liver comprises the following formula in parts by weight:
a method for preparing spiced sauce hepar Caprae Seu Ovis comprises the following steps; the method comprises the steps of raw material unfreezing, trimming, soup mixing, blanching, stewing, cooling, golden inspection, packaging, sterilizing and finished product packaging.
The invention has the advantages that: the produced sheep liver has bright color, fresh fragrance, no fishy smell, compactness, elasticity, convenient eating and no trouble.
Detailed Description
It will be apparent that those skilled in the art can make many modifications and variations based on the spirit of the present invention.
It will be understood by those skilled in the art that, unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art.
The following examples are further illustrative in order to facilitate the understanding of the embodiments, and the present invention is not limited to the examples.
Example 1: the spiced sauced sheep liver comprises the following formula in parts by weight:
a method for preparing spiced sauce hepar Caprae Seu Ovis comprises the following steps; the method comprises the steps of raw material unfreezing, trimming, soup mixing, blanching, stewing, cooling, golden inspection, packaging, sterilizing and finished product packaging.
A raw material unfreezing step; putting the frozen goat liver into a barrel, and unfreezing the frozen goat liver with clear water for about 12 hours;
trimming; cleaning dirt on the thawed lamb liver by using clear water, and removing inedible substances on the surface of the lamb liver;
a step of soup mixing; adding clear water into the jacketed kettle according to the formula proportion, boiling the kettle, adding formula auxiliary materials, boiling and decocting for 10 minutes, and pouring into a bucket car for later use;
the formula proportion (weight part formula ratio) is as follows:
blanching; adding clear water into the interlayer pan in proportion, boiling, blanching the trimmed sheep liver in the pan for 15-20 minutes, fishing out with a dense strainer, floating, and fishing out the blanched sheep liver and putting into a prepared soup tank car;
a cooking step; pushing the soup barrel trolley into a cooking furnace, setting the temperature in the furnace to be 85 ℃, keeping the temperature for 12 hours after cooking for 4 minutes, and discharging the soup from the furnace, wherein the soup temperature is 50-60 ℃;
a cooling step; the product is taken out of the pot and stacked on a special meat drawer, is put on a rack vehicle, is pushed into a cooling room with the temperature of 0-4 ℃, is cooled to the temperature below 15 ℃, and can be packaged.
Gold detection; the method is used for detecting the metal of the goat liver, whether the operation of the metal detector is normal or not and whether the sensitivity is normal or not are checked before detection, and products can be detected after all the metal detectors are normal.
The key limit values are that Fe phi is less than or equal to 2.5mm, SUS phi is less than or equal to 3.0mm, and NON phi is less than or equal to 3.0 mm; the operation limit values are that Fe phi is less than or equal to 2.0mm, SUS phi is less than or equal to 2.5mm, and NON phi is less than or equal to 2.5 mm.
Fe phi means the iron diameter; sus Φ means stainless steel diameter; NON φ means NON-ferrous (usually referred to as copper) diameter; when Fe phi in the detected object is less than or equal to 2.0mm, stainless steel SUS phi is less than or equal to 2.5mm, and nonferrous NON phi is less than or equal to 2.5mm, the metal detector sounds.
Packaging; vacuum packaging is carried out on the special bag for the lamb liver according to the sales requirement, the vacuum time is 20s, and the seal is required to be tight and flat.
Sterilizing; sterilizing the packaged product in a sterilization kettle, wherein the packaged product is required to be stacked uniformly, a gap must be left between the sterilization drawers, and the temperature is controlled:
250 g: 20 minutes at 85 ℃;
500 g: at 85 ℃ for 40 minutes;
200 g: 30 minutes at 121 ℃;
after the sterilization is finished, labeling the low-temperature product into a 0-4 ℃ warehouse, and observing the high-temperature product in an observation warehouse for 7 days.
Sterilizing and packaging finished products; storing at 0-4 deg.C or at room temperature in dark. When loading and transporting goods, loading and transporting goods according to a first-in first-out warehouse-out principle of the products, filling a warehouse-out bill in time after loading is finished, making a warehouse-out record, and transporting the products at normal temperature and 0-4 ℃ at low temperature in the transportation process.
Example 2: the spiced sauced sheep liver comprises the following formula in parts by weight:
a method for preparing spiced sauce hepar Caprae Seu Ovis comprises the following steps; the method comprises the steps of raw material unfreezing, trimming, soup mixing, blanching, stewing, cooling, golden inspection, packaging, sterilizing and finished product packaging.
A raw material unfreezing step; putting the frozen goat liver into a barrel, and unfreezing the frozen goat liver with clear water for about 12 hours;
trimming; cleaning dirt on the thawed lamb liver by using clear water, and removing inedible substances on the surface of the lamb liver;
a step of soup mixing; adding clear water into the jacketed kettle according to the formula proportion, boiling the kettle, adding the formula auxiliary materials such as the seasoning bag, the yellow sauce, the salt and the like, boiling and decocting for 10 minutes, and pouring the materials into a barrel car for later use;
the formula proportion (weight part formula ratio) is as follows:
blanching; adding clear water into the interlayer pan in proportion, boiling, blanching the trimmed sheep liver in the pan for 15-20 minutes, fishing out with a dense strainer, floating, and fishing out the blanched sheep liver and putting into a prepared soup tank car;
a cooking step; pushing the soup barrel trolley into a cooking furnace, setting the temperature in the furnace to be 85 ℃, keeping the temperature for 12 hours after cooking for 4 hours, and discharging the soup from the furnace, wherein the soup temperature is 50-60 ℃;
a cooling step; the product is taken out of the pot and stacked on a special meat drawer, is put on a rack vehicle, is pushed into a cooling room with the temperature of 0-4 ℃, is cooled to the temperature below 15 ℃, and can be packaged.
Gold detection; the method is used for detecting the metal of the goat liver, whether the operation of the metal detector is normal or not and whether the sensitivity is normal or not are checked before detection, and products can be detected after all the metal detectors are normal.
The key limit values are that Fe phi is less than or equal to 2.5mm, SUS phi is less than or equal to 3.0mm, and NON phi is less than or equal to 3.0 mm; the operation limit values are that Fe phi is less than or equal to 2.0mm, SUS phi is less than or equal to 2.5mm, and NON phi is less than or equal to 2.5 mm.
Packaging; vacuum packaging is carried out on the special bag for the lamb liver according to the sales requirement, the vacuum time is 20s, and the seal is required to be tight and flat.
Sterilizing; sterilizing the packaged product in a sterilization kettle, wherein the packaged product is required to be stacked uniformly, a gap must be left between the sterilization drawers, and the temperature is controlled:
250 g: 20 minutes at 85 ℃;
500 g: at 85 ℃ for 40 minutes;
200 g: 30 minutes at 121 ℃;
after the sterilization is finished, labeling the low-temperature product into a 0-4 ℃ warehouse, and observing the high-temperature product in an observation warehouse for 7 days.
Sterilizing and packaging finished products; storing at 0-4 deg.C or at room temperature in dark. When loading and transporting goods, loading and transporting goods according to a first-in first-out warehouse-out principle of the products, filling a warehouse-out bill in time after loading is finished, making a warehouse-out record, and transporting the products at normal temperature and 0-4 ℃ at low temperature in the transportation process.
Example 3: the spiced sauced sheep liver comprises the following formula in parts by weight:
a method for preparing spiced sauce hepar Caprae Seu Ovis comprises the following steps; the method comprises the steps of raw material unfreezing, trimming, soup mixing, blanching, stewing, cooling, golden inspection, packaging, sterilizing and finished product packaging.
A raw material unfreezing step; putting the frozen goat liver into a barrel, and unfreezing the frozen goat liver with clear water for about 12 hours;
trimming; cleaning dirt on the thawed lamb liver by using clear water, and removing inedible substances on the surface of the lamb liver;
a step of soup mixing; adding clear water into the jacketed kettle according to the formula proportion, boiling the kettle, adding the formula auxiliary materials such as the seasoning bag, the yellow sauce, the salt and the like, boiling and decocting for 10 minutes, and pouring the materials into a barrel car for later use;
the formula proportion (weight part formula ratio) is as follows:
blanching; adding clear water into the interlayer pan in proportion, boiling, blanching the trimmed sheep liver in the pan for 15-20 minutes, fishing out with a dense strainer, floating, and fishing out the blanched sheep liver and putting into a prepared soup tank car;
a cooking step; pushing the soup barrel trolley into a cooking furnace, setting the temperature in the furnace to be 85 ℃, keeping the temperature for 12 hours after cooking for 4 hours, and discharging the soup from the furnace, wherein the soup temperature is 50-60 ℃;
a cooling step; the product is taken out of the pot and stacked on a special meat drawer, is put on a rack vehicle, is pushed into a cooling room with the temperature of 0-4 ℃, is cooled to the temperature below 15 ℃, and can be packaged.
Gold detection; the method is used for detecting the metal of the goat liver, whether the operation of the metal detector is normal or not and whether the sensitivity is normal or not are checked before detection, and products can be detected after all the metal detectors are normal.
The key limit values are that Fe phi is less than or equal to 2.5mm, SUS phi is less than or equal to 3.0mm, and NON phi is less than or equal to 3.0 mm; the operation limit values are that Fe phi is less than or equal to 2.0mm, SUS phi is less than or equal to 2.5mm, and NON phi is less than or equal to 2.5 mm.
Packaging; vacuum packaging is carried out on the special bag for the lamb liver according to the sales requirement, the vacuum time is 20s, and the seal is required to be tight and flat.
Sterilizing; sterilizing the packaged product in a sterilization kettle, wherein the packaged product is required to be stacked uniformly, a gap must be left between the sterilization drawers, and the temperature is controlled:
250 g: 20 minutes at 85 ℃;
500 g: at 85 ℃ for 40 minutes;
200 g: 30 minutes at 121 ℃;
after the sterilization is finished, labeling the low-temperature product into a 0-4 ℃ warehouse, and observing the high-temperature product in an observation warehouse for 7 days.
Sterilizing and packaging finished products; storing at 0-4 deg.C or at room temperature in dark. When loading and transporting goods, loading and transporting goods according to a first-in first-out warehouse-out principle of the products, filling a warehouse-out bill in time after loading is finished, making a warehouse-out record, and transporting the products at normal temperature and 0-4 ℃ at low temperature in the transportation process.
Example 4: the spiced sauced sheep liver comprises the following formula in parts by weight:
a method for preparing spiced sauce hepar Caprae Seu Ovis comprises the following steps; the method comprises the steps of raw material unfreezing, trimming, soup mixing, blanching, stewing, cooling, golden inspection, packaging, sterilizing and finished product packaging.
A raw material unfreezing step; putting the frozen goat liver into a barrel, and unfreezing the frozen goat liver with clear water for about 12 hours;
trimming; cleaning dirt on the thawed lamb liver by using clear water, and removing inedible substances on the surface of the lamb liver;
a step of soup mixing; adding clear water into the jacketed kettle according to the formula proportion, boiling the kettle, adding the formula auxiliary materials such as the seasoning bag, the yellow sauce, the salt and the like, boiling and decocting for 10 minutes, and pouring the materials into a barrel car for later use;
the formula proportion (weight part formula ratio) is as follows:
blanching; adding clear water into the interlayer pan in proportion, boiling, blanching the trimmed sheep liver in the pan for 15-20min, taking out with a dense strainer, floating, taking out the blanched sheep liver, and putting into a prepared soup tank truck;
a cooking step; pushing the soup barrel trolley into a cooking furnace, setting the temperature in the furnace to be 85 ℃, keeping the temperature for 12 hours after cooking for 4 hours, and discharging the soup from the furnace, wherein the soup temperature is 50-60 ℃;
a cooling step; the product is taken out of the pot and stacked on a special meat drawer, is put on a rack vehicle, is pushed into a cooling room with the temperature of 0-4 ℃, is cooled to the temperature below 15 ℃, and can be packaged.
Gold detection; the method is used for detecting the metal of the goat liver, whether the operation of the metal detector is normal or not and whether the sensitivity is normal or not are checked before detection, and products can be detected after all the metal detectors are normal.
The key limit values are that Fe phi is less than or equal to 2.5mm, SUS phi is less than or equal to 3.0mm, and NON phi is less than or equal to 3.0 mm; the operation limit values are that Fe phi is less than or equal to 2.0mm, SUS phi is less than or equal to 2.5mm, and NON phi is less than or equal to 2.5 mm.
Packaging; vacuum packaging is carried out on the special bag for the lamb liver according to the sales requirement, the vacuum time is 20s, and the seal is required to be tight and flat.
Sterilizing; sterilizing the packaged product in a sterilization kettle, wherein the packaged product is required to be stacked uniformly, a gap must be left between the sterilization drawers, and the temperature is controlled:
250 g: 20 minutes at 85 ℃;
500 g: at 85 ℃ for 40 minutes;
200 g: 30 minutes at 121 ℃;
after the sterilization is finished, labeling the low-temperature product into a 0-4 ℃ warehouse, and observing the high-temperature product in an observation warehouse for 7 days.
Sterilizing and packaging finished products; storing at 0-4 deg.C or at room temperature in dark. When loading and transporting goods, loading and transporting goods according to a first-in first-out warehouse-out principle of the products, filling a warehouse-out bill in time after loading is finished, making a warehouse-out record, and transporting the products at normal temperature and 0-4 ℃ at low temperature in the transportation process.
As described above, although the embodiments of the present invention have been described in detail, it will be apparent to those skilled in the art that many modifications are possible without substantially departing from the spirit and scope of the present invention. Therefore, such modifications are also all included in the scope of protection of the present invention.
Claims (9)
1. The spiced sauced sheep liver is characterized by comprising the following formula in parts by weight:
2. a method for preparing spiced sauce lamb liver is characterized by comprising the following steps;
(1) putting the repaired and cut lamb liver into a pot, blanching, and fishing out floating foam;
(2) mixing the soup, boiling the auxiliary materials such as the material bag, the salted and fermented soya paste and the salt for later use;
(3) boiling at low temperature, changing the original boiling process of a jacketed kettle, putting the lamb liver into a soup barrel cart, pushing the lamb liver into a boiling furnace, boiling for 4 hours, keeping the nutrient components in the lamb liver, and simultaneously ensuring that the spiced sauce lamb liver finished product is complete in shape and compact in meat quality;
(4) keeping the temperature, keeping the temperature of the soup barrel at 50-60 deg.C, soaking hepar Caprae Seu Ovis for 12 hr, taking out, and soaking hepar Caprae Seu Ovis with the soup to promote pickling.
3. The method for preparing spiced sauce lamb liver as claimed in claim 2, which is characterized by further comprising the following steps; the method comprises the steps of raw material unfreezing, trimming, soup mixing, blanching, stewing, cooling, golden inspection, packaging, sterilizing and finished product packaging.
4. The method for preparing spiced sauce lamb liver according to claim 3, which is characterized in that the raw material is unfrozen; putting the frozen goat liver into a barrel, and unfreezing the frozen goat liver with clear water for about 12 hours;
trimming; cleaning dirt on the thawed lamb liver by using clear water, and removing inedible substances on the surface of the lamb liver;
a step of soup mixing; adding clear water into the jacketed kettle according to the formula proportion, boiling the kettle, adding formula auxiliary materials, boiling and decocting for 10min, and pouring into a bucket car for later use;
the formula proportion (weight part formula ratio) is as follows:
5. the method for preparing spiced sauce lamb liver according to claim 3, which is characterized by a blanching step; adding clear water into the interlayer pan in proportion, boiling, blanching the trimmed sheep liver in the pan for 15-20 minutes, fishing out with a dense strainer, floating, and fishing out the blanched sheep liver and putting into a prepared soup tank car.
6. The method for preparing spiced sauce lamb liver according to claim 3, which is characterized by comprising the steps of stewing; pushing the soup barrel cart into a cooking furnace, setting the temperature in the furnace to be 85 ℃, keeping the temperature for 12 hours after cooking for 4 hours, and discharging the soup from the furnace, wherein the soup temperature is 50-60 ℃.
A cooling step; the product is taken out of the pot and stacked on a special meat drawer, is put on a rack vehicle, is pushed into a cooling room with the temperature of 0-4 ℃, is cooled to the temperature below 15 ℃, and can be packaged.
7. The method for preparing spiced sauce lamb liver according to claim 3, which is characterized by comprising the step of gold detection; detecting metal of the goat liver, wherein before detection, whether the metal detector operates normally or not and whether the sensitivity is normal or not are checked, and after all the metal detectors are normal, the product can be detected;
the key limit values are that Fe phi is less than or equal to 2.5mm, SUS phi is less than or equal to 3.0mm, and NON phi is less than or equal to 3.0 mm; the operation limit values are that Fe phi is less than or equal to 2.0mm, SUS phi is less than or equal to 2.5mm, and NON phi is less than or equal to 2.5 mm.
8. The method for preparing spiced sauce lamb liver according to claim 3, which is characterized by a packaging step; vacuum packaging the lamb liver special bag according to the sale requirement, wherein the vacuum time is 20s, and the seal is required to be tight and flat;
sterilizing; sterilizing the packaged product in a sterilization kettle, wherein the packaged product is required to be stacked uniformly, a gap must be left between the sterilization drawers, and the temperature is controlled:
250 g: 20 minutes at 85 ℃;
500 g: at 85 ℃ for 40 minutes;
200 g: 30 minutes at 121 ℃;
after the sterilization is finished, labeling the low-temperature product into a 0-4 ℃ warehouse, and observing the high-temperature product in an observation warehouse for 7 days.
9. The method for preparing spiced sauce lamb liver according to claim 3, which is characterized by comprising the steps of sterilization and finished product packaging; storing at 0-4 deg.C or at room temperature in dark. When loading and transporting goods, loading and transporting goods according to a first-in first-out warehouse-out principle of the products, filling a warehouse-out bill in time after loading is finished, making a warehouse-out record, and transporting the products at normal temperature and 0-4 ℃ at low temperature in the transportation process.
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| CN114009710A (en) * | 2021-11-19 | 2022-02-08 | 北京雁栖月盛斋清真食品有限公司 | Process for preparing white water mutton head |
| CN114027462A (en) * | 2021-11-19 | 2022-02-11 | 北京雁栖月盛斋清真食品有限公司 | Industrial production method of beef garlic sausage |
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Application publication date: 20200918 |