CN111700231A - Sauced mutton and preparation method thereof - Google Patents
Sauced mutton and preparation method thereof Download PDFInfo
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- CN111700231A CN111700231A CN202010501741.3A CN202010501741A CN111700231A CN 111700231 A CN111700231 A CN 111700231A CN 202010501741 A CN202010501741 A CN 202010501741A CN 111700231 A CN111700231 A CN 111700231A
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- mutton
- parts
- injection
- sauced
- sheep
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- 238000002347 injection Methods 0.000 claims abstract description 72
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- 239000010452 phosphate Substances 0.000 claims description 5
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- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 5
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- 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 3
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—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
- 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
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- 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)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses sauced mutton and a preparation method thereof, wherein the preparation method comprises the steps of selecting sheep tendon meat, cleaning the sheep tendon meat, and injecting a prepared injection at 0-4 ℃, wherein the injection amount is controlled to be 20% of the weight of the sheep tendon meat; rolling and kneading at 0-4 deg.c for pickling, boiling in clear water with strong fire to eliminate floating foam; and adding auxiliary materials prepared from sheep bones, chicken skeletons, sauce, aniseed, clove, round cardamom, cassia bark, fructus amomi, edible salt, green Chinese onion, delicious king, garlic, fresh ginger, light soy sauce and red yeast rice red, boiling for 30 minutes at 98 ℃, taking out of the pot, cooling and packaging to obtain the sauced mutton. The sauced mutton prepared by the method has unique flavor, uniform color, aromatic smell, pure taste and high meat quality, and can well retain the nutritional ingredients of the mutton.
Description
Technical Field
The invention belongs to the technical field of sauced meat food processing, and particularly relates to sauced mutton and a preparation method thereof.
Background
Mutton is a favorite meat food, has low fat and cholesterol contents compared with pork and beef, is rich in vitamins B1, B2 and B6, iron, zinc, selenium and the like, is a good tonic product, is easy to digest and can promote gastrointestinal absorption. In addition, mutton belongs to warm food, has high calorie, and for people with weak and cold constitution, the mutton can tonify qi, supplement deficiency, promote blood circulation and enhance cold resistance. Mutton is cooked in a plurality of ways, which are commonly stewed, boiled, fried, rinsed, sauced, roasted and the like, wherein the sauced mutton has unique flavor and almost no mutton smell, and is popular with people. However, in the existing sauce mutton preparation process, more auxiliary materials are added, the taste of mutton is affected, and the sauce mutton packaged and sold is poor in meat quality, affected in nutritional ingredients and reduced in quality guarantee period.
Disclosure of Invention
Aiming at the defects pointed out in the background technology, the invention provides sauced mutton and a preparation method thereof, and aims to solve the problems in the prior art in the background technology.
In order to achieve the purpose, the invention adopts the technical scheme that:
a preparation method of sauced mutton comprises the following steps:
(1) raw material preparation
Cleaning sheep tendon meat and placing the cleaned sheep tendon meat in a pickling room for later use;
(2) preparation of injection
Preparation of feed water: adding aniseed, tsaoko amomum fruits, cassia bark, clove, amomum fruits, round cardamom and fennel into a proper amount of water, boiling for 1 hour, filtering out residues, and cooling the residues with the water for later use;
preparing injection: adding salt, glucose, white granulated sugar, soft white sugar, nisin, umami king, injection carrageenan, sodium ascorbate, composite phosphate and isolated soy protein into the feed water, and mixing and stirring uniformly for later use;
(3) injection of drugs
Controlling the temperature of an injection operating room to be 0-4 ℃, adding a proper amount of prepared injection into a liquid storage tank, weighing the sheep tendon meat, placing the sheep tendon meat on a chain of a saline injection machine, starting the injection machine, and starting injection, wherein the injection amount of the injection is controlled to be 20% of the weight of the sheep tendon meat;
(4) rolling and kneading pickling
Controlling the temperature of the rolling and kneading room at 0-4 ℃, putting the injected mutton into a rolling and kneading machine for rolling and kneading, wherein the rolling and kneading quantity is controlled at 300-500kg each time; parameters of the tumbling machine are set as follows: the total tumbling time is 600 minutes, the tumbling time is 5 minutes, the intermittence time is 25 minutes, and the vacuumizing pressure is-0.06 mpa;
(5) cooking
Preparing auxiliary materials, wherein the auxiliary materials comprise sheep bone, chicken bone, sauce, aniseed, clove, round cardamom, cassia bark, fructus amomi, edible salt, green Chinese onion, savory king, garlic, fresh ginger, light soy sauce and monascus red;
putting the rolled and kneaded pickled mutton tendon meat into clear water, submerging the mutton in the clear water, boiling the mutton with strong fire, removing froth, adding the auxiliary materials, boiling the mutton at 98 ℃ for 30 minutes, taking the mutton out of the pot to obtain sauced mutton, and continuously stirring the mutton during boiling;
(6) cooling and packaging
And (3) transporting the sauced mutton to a cooling room, controlling the temperature of the cooling room below 15 ℃, carrying out vacuum packaging on the product by adopting an aluminum foil bag after cooling, then carrying out high-temperature sterilization, placing the sterilized sauced mutton in a cooling tank, carrying out cooling treatment, then placing the sauced mutton at room temperature for observation for 7 days, and carrying out secondary packaging to obtain the finished product.
Preferably, in the step (2), the feed water comprises the following raw materials, by weight, 1.5-2.5 parts of aniseed, 0.4-0.8 part of tsaoko amomum fruit, 0.5-1.5 parts of cassia bark, 0.1-0.7 part of clove, 0.2-0.7 part of fructus amomi, 0.2-0.7 part of cardamom and 0.5-1 part of fennel.
Preferably, in the step (2), the injection comprises the following raw materials, by weight, 15-25 parts of stock water, 1-3 parts of salt, 0.1-1 part of glucose, 0.1-0.5 part of white granulated sugar, 0.2-1 part of soft sugar, 0.01-0.03 part of nisin, 0.1-1 part of Umamizhiwana, 0.1-0.3 part of carrageenan for injection, 0.02-0.05 part of sodium ascorbate, 0.1-0.3 part of composite phosphate and 0.3-0.7 part of isolated soy protein.
Preferably, in the step (5), the auxiliary materials comprise the following raw materials in parts by weight, calculated on the basis of 1000 parts by weight of the sheep tendon meat: 100 parts of sheep bone, 100 parts of chicken skeleton, 20-30 parts of sauce, 4 parts of aniseed, 1 part of clove, 0.6 part of round cardamom, 2 parts of cassia bark, 2 parts of fructus amomi, 16-20 parts of edible salt, 3 parts of green Chinese onion, 1 part of delicious king, 3 parts of garlic, 4 parts of fresh ginger, 10 parts of light soy sauce and a proper amount of monascus red.
The invention further provides sauced mutton prepared by the preparation method of the sauced mutton.
Compared with the defects and shortcomings of the prior art, the invention has the following beneficial effects:
the sauced mutton prepared by the method has unique flavor, uniform color, aromatic smell, pure taste and high meat quality, preserves the nutrient components of mutton, and does not influence the package shelf life.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
The main preparation process of the sauced mutton comprises the steps of raw material → moderation → cutting → weight checking → injection → rolling and kneading for pickling → boiling → cooling → primary packaging for vacuum → sterilization → cooling → secondary packaging → finished product → warehousing. The preparation method of the sauced mutton is developed by adjusting the raw material dosage and the process parameters in each link, the prepared sauced mutton has unique flavor, good taste and high meat quality, and the nutritional ingredients of the mutton are preserved to the maximum extent.
Example 1
The preparation method of the sauced mutton comprises the following steps:
1. raw material moderation
Selecting sheep tendon meat as raw meat, putting the raw meat in a clean and sanitary slow-dissolving pool in order, completely immersing the mutton in water, slowly dissolving the mutton with flowing water, and completely thawing until the mutton is completely thawed, wherein the center of the mutton is required to be free of frozen blocks and hard blocks.
2. Trimming and cutting finishing of raw meat
Removing foreign matters such as wool, lymph, dirt, etc. on the surface of mutton, washing with clear water, draining off water, weighing, and pickling in acid-removing room (the temperature is 0-4 deg.C).
3. Preparation of injection
3.1 preparation of feed water: adding 1.5-2.5 parts by weight of aniseed, 0.4-0.8 part by weight of amomum tsao-ko, 0.5-1.5 parts by weight of cassia bark, 0.1-0.7 part by weight of clove, 0.2-0.7 part by weight of amomum villosum, 0.2-0.7 part by weight of cardamom and 0.5-1 part by weight of fennel into 300 parts by weight of water for boiling for 1 hour, filtering out residues, and cooling the residues with the water for later use.
3.2 preparation of injection: according to the weight parts, 1-3 parts of salt, 0.1-1 part of glucose, 0.1-0.5 part of white granulated sugar, 0.2-1 part of soft white sugar, 0.01-0.03 part of nisin, 0.1-1 part of umami king, 0.1-0.3 part of carrageenan for injection, 0.02-0.05 part of sodium ascorbate, 0.1-0.3 part of composite phosphate and 0.3-0.7 part of soybean protein isolate are added into 15-25 parts of the feed water, and are uniformly mixed and stirred for later use.
4. Injection of drugs
4.1 the injection machine adopts a saline injection machine, before the injection machine is used, the injection machine is firstly washed by warm boiled water, if the injection machine is not used for a long time, corresponding disinfection measures are adopted in advance, and the pressure and the chain rotating speed are adjusted.
4.2 the temperature of the injection operation room is controlled between 0 ℃ and 4 ℃, a proper amount of prepared injection is added into the liquid storage tank, the sheep tendon meat is weighed and then placed on a chain of a saline injection machine, the injection machine is started according to the operation rules of the injection machine, the water spraying condition of an injection needle head, the rotating speed of the chain and the injection pressure condition are checked, and the injection is started.
4.3 the weight of the injection is weighed to determine the injection amount, the injection amount of the injection is controlled to be 20 percent of the weight of the mutton tendon, if the injection amount is less than 20 percent, the injection is carried out for the second time (if the injection amount is less than 20 percent, the injection amount is 2 to 3 percent of the total weight of the mutton, and the injection amount of 2 to 3 percent of the small part can be added into a rolling and kneading machine for rolling and kneading).
4.4 the saline injector needs to be cleaned immediately after injection, so as to be convenient for next use. For the rest injection, if continuous production is needed, the injection is put in an acid discharge room (0-4 ℃) for next use; if the production is interrupted, the waste is directly discarded.
5. Rolling and kneading pickling
Controlling the temperature of the rolling and kneading room at 0-4 ℃, putting the injected mutton into a rolling and kneading machine for rolling and kneading, wherein the rolling and kneading quantity is controlled at 300-500kg each time; parameters of the tumbling machine are set as follows: the total tumbling time is 600 minutes, the tumbling time is 5 minutes, the intermittence time is 25 minutes, and the vacuumizing pressure is-0.06 mpa. After the rolling is finished, the meat blocks in the rolling barrel are discharged and weighed; after use, the rolling and kneading tank is cleaned and disinfected in time.
6. Cooking
The boiling principle is that the meat soup should completely submerge the mutton.
Preparing auxiliary materials, wherein the auxiliary materials comprise the following raw materials in parts by weight, calculated on the basis of 1000 parts by weight of sheep tendon meat: 100 parts of sheep bone, 100 parts of chicken skeleton, 20-30 parts of sauce, 4 parts of aniseed, 1 part of clove, 0.6 part of round cardamom, 2 parts of cassia bark, 2 parts of fructus amomi, 16-20 parts of edible salt, 3 parts of green Chinese onion, 1 part of delicious king, 3 parts of garlic, 4 parts of fresh ginger, 10 parts of light soy sauce and a proper amount of monascus red.
Boiling the mutton in a jacketed kettle, putting the rolled and kneaded pickled mutton tendon into clear water (the rolled and kneaded mutton is put in a cold water pot), submerging the mutton with water, boiling the mutton with strong fire, skimming froth, adding prepared auxiliary materials, boiling the mutton for 30 minutes at 98 ℃ to obtain sauced mutton, and continuously stirring the mutton during boiling to prevent the mutton from sticking the sauced mutton.
7. Cooling and packaging
7.1 the sauced mutton is fished and placed in a stainless steel mesh screen (the mesh screen must be clean and sanitary, and is disinfected, and raw and cooked products are separately used), and then the sauced mutton is transported to a cooling room, the temperature of the cooling room is controlled below 15 ℃, and the next procedure can be carried out until the central temperature of the mutton is reduced to 15 ℃.
7.2 adopt the aluminium foil bag to carry out vacuum packaging to the product after the cooling, wrapping bag material and specification: the inner packaging bag is made of an aluminum foil bag, has good puncture resistance, vacuum tightness and high temperature resistance, and has the specification of 19cm multiplied by 14 cm. The soy sauce mutton soup is characterized in that the soy sauce mutton soup content is controlled to be 168 g/bag, the beneficial weight is 2g, the bag of an aluminum foil bag is adopted for vacuum packaging, and the heating time and the vacuum time of the seal of a vacuum packaging machine are as follows: high temperature 28 s; sealing time is 6 s; the vacuum degree is as follows: 0.08MPa (temperature device custom control).
7.3 inspection one by one of the ready-packaged sauced mutton will seal the fold, not seal the bag of changing of choosing of tight, gas leakage, to intact, neat puts in the sterilization tray, impels in the sterilization jar, carries out high pressure sterilization, and the sterilization parameter is: 20 minutes/124 ℃, and the pressure is 0.23 Mpa; and (3) placing the sterilized sauced mutton in a cooling tank, cooling, picking out the sauced mutton which is air-leaked and bag-broken in the cooling tank, taking out the sauced mutton which is qualified, placing the sauced mutton in an observation room, observing for 7 days at room temperature, and then carrying out secondary packaging, wherein the observation period frequency is once in the morning and at night and observation records are made.
7.4 taking out the sauced mutton in the observation room, and wiping surface stains with a dry towel; and (5) sending the product into a code spraying chamber to spray production date, inspecting the code-sprayed package, and packing the product into bags and packages after the product is qualified.
Example 2
Important factors influencing the quality of the sauced mutton in the preparation process of the sauced mutton are experimentally researched, wherein the factors comprise cooking temperature, cooking time, injection amount of injection, dosage of key spices and the like.
1. The cooking temperature and time were studied to obtain the optimum cooking temperature and time for mutton by evaluating the shearing force and water loss rate of raw meat, and the evaluation results are shown in table 1:
TABLE 1 Effect of cooking temperature and time on sauced mutton
As can be seen from Table 1, the water loss rate did not change significantly when the temperature reached 90 ℃ and 98 ℃, but when the cooking temperature was 98 ℃, the shearing force of the raw meat was the smallest, the tenderness was the best, and the time required to reach the center temperature was the smallest, so the cooking temperature was 98 ℃ and the cooking time 30min was the best parameter.
2. The injection amount of the injection solution was investigated, and the optimum injection amount of the injection solution was obtained by evaluating the shearing force and the water loss rate of the raw meat as well, and the evaluation results are shown in table 2:
TABLE 2 Effect of injection amount on sauced mutton
According to the analysis in table 2, when the injection amount of the injection is more than 20%, the shearing force of the raw meat does not change obviously, and when the injection amount is less than 20%, the shearing force of the raw meat becomes larger obviously; the larger the injection amount of the injection is, the boiling water loss rate is obviously increased, but the injection amount does not have great influence on the yield of the product, so the injection amount of the sauce mutton of the product is controlled to be 20 percent.
3. The amount of the key spices (aniseed, cinnamon and clove) in the present invention was studied, and a 3-level 3-factor test was first designed, as shown in table 3:
TABLE 3 Effect of spices on sauced mutton
The effect of spices on sauced mutton was evaluated by sensory scoring, with the scoring scale shown in table 4:
TABLE 4 sensory Scoring requirement
The 8 persons form an evaluation group, the evaluation group is graded according to a grading standard, finally, the average score of the 8 persons is taken, the maximum score of each item is 10, wherein the color and the tissue form respectively account for 20 percent, the smell and the taste respectively account for 30 percent, and the sum of the percentage of each item multiplied by the score is the final score.
And (4) evaluation result analysis: the meat was scored by the panel using the scoring criteria of table 4 by cooking tendon meat with varying amounts of spices, with the final score given in table 5:
TABLE 5 Effect of spice usage on test results
As can be seen from Table 5, when the spices added into 1kg of the raw materials are respectively 4g of aniseed, 2g of cassia bark and 1g of clove, the sauced mutton has the best flavor, uniform color, aromatic smell and pure taste. When one or more of the three materials are used in too much amount, the inherent aroma of the mutton is covered; when the dosage of one or more of the three materials is too small, the seasoning cannot effectively remove the fishy smell of the meal, and the due fragrance of the seasoning cannot be exerted, so that the mutton has the fishy smell of the meal or has insufficient taste.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (5)
1. The preparation method of sauced mutton is characterized by comprising the following steps:
(1) raw material preparation
Cleaning sheep tendon meat and placing the cleaned sheep tendon meat in a pickling room for later use;
(2) preparation of injection
Preparation of feed water: adding aniseed, tsaoko amomum fruits, cassia bark, clove, amomum fruits, round cardamom and fennel into a proper amount of water, boiling for 1 hour, filtering out residues, and cooling the residues with the water for later use;
preparing injection: adding salt, glucose, white granulated sugar, soft white sugar, nisin, umami king, injection carrageenan, sodium ascorbate, composite phosphate and isolated soy protein into the feed water, and mixing and stirring uniformly for later use;
(3) injection of drugs
Controlling the temperature of an injection operating room to be 0-4 ℃, adding a proper amount of prepared injection into a liquid storage tank, weighing the sheep tendon meat, placing the sheep tendon meat on a chain of a saline injection machine, starting the injection machine, and starting injection, wherein the injection amount of the injection is controlled to be 20% of the weight of the sheep tendon meat;
(4) rolling and kneading pickling
Controlling the temperature of the rolling and kneading room at 0-4 ℃, putting the injected mutton into a rolling and kneading machine for rolling and kneading, wherein the rolling and kneading quantity is controlled at 300-500kg each time; parameters of the tumbling machine are set as follows: the total tumbling time is 600 minutes, the tumbling time is 5 minutes, the intermittence time is 25 minutes, and the vacuumizing pressure is-0.06 mpa;
(5) cooking
Preparing auxiliary materials, wherein the auxiliary materials comprise sheep bone, chicken bone, sauce, aniseed, clove, round cardamom, cassia bark, fructus amomi, edible salt, green Chinese onion, savory king, garlic, fresh ginger, light soy sauce and monascus red;
putting the rolled and kneaded pickled mutton tendon meat into clear water, submerging the mutton in the clear water, boiling the mutton with strong fire, removing froth, adding the auxiliary materials, boiling the mutton at 98 ℃ for 30 minutes, taking the mutton out of the pot to obtain sauced mutton, and continuously stirring the mutton during boiling;
(6) cooling and packaging
And (3) transporting the sauced mutton to a cooling room, controlling the temperature of the cooling room below 15 ℃, carrying out vacuum packaging on the product by adopting an aluminum foil bag after cooling, then carrying out high-temperature sterilization, placing the sterilized sauced mutton in a cooling tank, carrying out cooling treatment, then placing the sauced mutton at room temperature for observation for 7 days, and carrying out secondary packaging to obtain the finished product.
2. The method for making sauced mutton according to claim 1, wherein in the step (2), the seasoning water comprises the following raw materials, by weight, 1.5-2.5 parts of aniseed, 0.4-0.8 part of amomum tsao-ko, 0.5-1.5 parts of cinnamon, 0.1-0.7 part of clove, 0.2-0.7 part of amomum villosum, 0.2-0.7 part of cardamom and 0.5-1 part of fennel.
3. The preparation method of the sauced mutton according to claim 2, wherein in the step (2), the injection comprises the following raw materials, by weight, 15-25 parts of cooking water, 1-3 parts of salt, 0.1-1 part of glucose, 0.1-0.5 part of white granulated sugar, 0.2-1 part of soft sugar, 0.01-0.03 part of nisin, 0.1-1 part of umami king, 0.1-0.3 part of carrageenan for injection, 0.02-0.05 part of sodium ascorbate, 0.1-0.3 part of composite phosphate and 0.3-0.7 part of isolated soy protein.
4. The method for preparing sauced mutton according to claim 2, wherein in the step (5), the auxiliary materials comprise the following raw materials in parts by weight based on 1000 parts by weight of sheep tendon meat: 100 parts of sheep bone, 100 parts of chicken skeleton, 20-30 parts of sauce, 4 parts of aniseed, 1 part of clove, 0.6 part of round cardamom, 2 parts of cassia bark, 2 parts of fructus amomi, 16-20 parts of edible salt, 3 parts of green Chinese onion, 1 part of delicious king, 3 parts of garlic, 4 parts of fresh ginger, 10 parts of light soy sauce and a proper amount of monascus red.
5. A sauced mutton produced by the method for producing sauced mutton according to any one of claims 1 to 4.
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| CN115226857A (en) * | 2022-08-08 | 2022-10-25 | 上海豪守(河南)食品有限公司 | Preparation method of crisp bone fat sheep board product |
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