CN112056514A - Processing method of mutton chops grabbed by hands - Google Patents
Processing method of mutton chops grabbed by hands Download PDFInfo
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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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
-
- 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
- A23L13/40—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
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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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- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
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Abstract
The embodiment of the invention provides a processing method of a gripper mutton chop, which comprises the following steps: firstly, ultrasonically soaking mutton chops in clear water at 0-4 ℃, blanching after the ultrasonic soaking, and then boiling the mutton chops blanched in seasoning soup at 70-80 ℃ for 20-30 minutes. According to the processing method of the shredded mutton with hands provided by the embodiment of the invention, the combined action of ultrasonic soaking and low-temperature quick boiling is adopted, so that the quick tasty effect can be realized, the adverse effects of excessive oxidation on the flavor and nutrition of the product can be avoided, the shredded mutton with hands which is fresh, tender, juicy, compact in texture, rich in elasticity and rich in meat flavor can be obtained, and the market competitiveness is better.
Description
Technical Field
The invention relates to the field of meat product processing, in particular to a processing method of shredded mutton.
Background
Mutton is one of meat products generally liked by people. Mutton is nutritious, and has great benefits for pulmonary tuberculosis, tracheitis, asthma, anemia, puerperal deficiency of both qi and blood, abdominal psychroalgia, asthenia, aversion to cold, malnutrition, soreness of waist and knees, sexual impotence, premature ejaculation, and all deficiency-cold diseases. The lamb chops refer to ribs of the lamb, namely meat connected with the ribs, are coated with a layer of film, are combined with fat and lean, and are soft in texture.
Along with the improvement of living standard, people also become more and more high to the requirement of diet, at present, the sheep steak of grabbing by hand that sells in the market is mostly traditional workshop formula production, and the randomness is big, the taste is unstable, adopts higher temperature to process moreover basically for fat and protein excessively oxidize in the sheep steak product, cause the product nutrition loss, and the taste is also not good enough.
Disclosure of Invention
The embodiment of the invention provides a processing method of a shredded mutton with hands, which is used for solving the defects of nutrient deficiency and poor taste of the shredded mutton with hands in the prior art.
The embodiment of the invention provides a processing method of a gripper mutton chop, which comprises the following steps:
firstly, ultrasonically soaking mutton chops in clear water at 0-4 ℃, blanching after the ultrasonic soaking, and then boiling the mutton chops blanched in seasoning soup at 70-80 ℃ for 20-30 minutes.
In the prior art, the mutton chops are generally soaked in clear water, but the mutton chops cannot be completely dissolved out quickly due to the common cleaning effect, so that the final taste and color are not ideal. In order to solve the above problems, it has been proposed to soak mutton chops with ethanol, but this consumes a large amount of ethanol and finally the taste of the mutton chops is too strong, which affects the original flavor. The invention adopts ultrasonic soaking, can accelerate the dissolution of myoglobin in sheep testes, avoid the influence of myoglobin oxidation on the color of the product, reduce the soaking time, simultaneously can also influence the muscle tissues of sheep testes by ultrasonic, reduce the diameter of myofiber, increase the distance, promote the mass transfer process, reduce the time of the later tasty and cooking process and improve the cooking efficiency.
Ultrasonic soaking is also an important precondition that the invention can be flavored only by boiling for 20-30 minutes at 70-80 ℃ in the following process. In the prior art, high-temperature cooking is generally carried out, the cooking time is prolonged as much as possible for flavoring, but the excessive oxidation of fat and protein is caused, the nutritive value is reduced, the mouthfeel and the flavor are also deteriorated, and the taste is not fresh and tender enough and is more firewood. Therefore, the invention adopts the combined action of ultrasonic soaking and low-temperature quick boiling, not only can realize quick tasty, but also can avoid the adverse effect of excessive oxidation on the flavor and nutrition of the product, and obtains the shredded mutton chop which is fresh, tender, juicy, compact in texture, elastic and rich in meat flavor.
The low-temperature fast cooking adopted by the invention is different from the processing technology of the traditional low-temperature cooking, the traditional low-temperature cooking is to carry out vacuum packaging on the product and then put the product into a low-temperature cooking machine for hot processing, the meat product is not contacted with oxygen in the hot processing process, the low-temperature fast cooking is carried out in an open state by controlling the cooking temperature, oxygen participates in the hot processing process, fat in the mutton chop is oxidized under the action of the oxygen, and most of flavor substances in the mutton product are obtained by moderate oxidation of the fat. The method ensures that the mutton chop product is properly oxidized by controlling the cooking temperature and the cooking time, so that the mutton chop product has the due flavor, and the adverse effect of excessive oxidation on the flavor of the product is avoided.
According to the processing method of the shredded mutton, provided by the embodiment of the invention, the processing method further comprises the steps of cooling, packaging and sterilizing after cooking, wherein the sterilization is carried out for 15-25 minutes at the temperature of 100-110 ℃.
The conventional sterilization is performed at 121 ℃, but the non-high-temperature sterilization is performed at 100-110 ℃, so that adverse effects of the high-temperature sterilization on the aspects of product texture, flavor, nutrition and the like can be avoided; and the defects of short shelf life, cold-chain transportation and low-temperature storage caused by low-temperature sterilization can be avoided. The shelf life of the product can be effectively prolonged by matching with the ultrasonic action during soaking. Researches find that the ultrasound has a certain effect on promoting the germination of spore microorganisms, and the ultrasonic soaking can kill part of germinated vegetative somatic cells at a non-high-temperature sterilization temperature, so that the ultrasonic soaking method has a beneficial effect on prolonging the shelf life of products.
According to the processing method of the hand-held mutton chops provided by the embodiment of the invention, during ultrasonic soaking, the ultrasonic power is 180-240W, and an intermittent ultrasonic mode is adopted.
According to the processing method of the hand-grasping mutton chops provided by the embodiment of the invention, the intermittent ultrasonic mode is ultrasonic soaking for 1 hour, the rest time is 0.5 hour, and the process is circulated for 3-4 times.
According to the processing method of the mutton chop grabbed by hands provided by the embodiment of the invention, clear water is replaced every 1.5 hours during ultrasonic soaking.
According to the processing method of the shredded mutton provided by the embodiment of the invention, the seasoning soup is prepared by adding seasonings into water and boiling, wherein the seasonings comprise spices, shallots, gingers and garlic, cooking wine and salt.
The flavoring is boiled and soaked, which is beneficial to releasing the flavor substances in the flavoring as much as possible and improving the boiling efficiency of the product.
According to the processing method of the mutton chop grabbed by the hands provided by the embodiment of the invention, the boiling process after blanching the mutton chop specifically comprises the following steps:
adding the spice bag and the scallion, ginger and garlic bag into water, boiling, turning off the fire, soaking for 0.5-1 hour, then adding the blanched mutton chops and cooking wine, boiling with the small fire, controlling the temperature at 70-80 ℃, boiling for 15-20 minutes, adding salt, boiling for 5-10 minutes, turning off the fire, and soaking the mutton chops in the soup for 1-2 hours.
In a preferred embodiment of the present invention, the processing method of the manually grabbed mutton chops specifically comprises the following steps:
(1) ultrasonic soaking: ultrasonically soaking the mutton chops with clear water at 0-4 ℃, wherein the ultrasonic power is 180-240W, ultrasonically soaking for 1 hour, stopping for 0.5 hour, and repeating the steps for 3-4 times;
(2) blanching: putting the mutton chops into cold water, scalding while skimming, boiling the water, and removing the mutton chops by turning off the fire;
(3) and (3) low-temperature fast boiling: adding the spice bag and the scallion, ginger and garlic bag into water, boiling, turning off the fire, soaking for 0.5-1 hour, then adding the blanched mutton chops and cooking wine, boiling with the small fire, controlling the temperature at 70-80 ℃, boiling for 15-20 minutes, adding salt, boiling for 5-10 minutes, turning off the fire, and soaking the mutton chops in the soup for 1-2 hours;
(4) and (3) cooling: fishing out the boiled mutton chops, and cooling to room temperature;
(5) packaging: vacuum packaging the cooled mutton chops;
(6) non-high temperature sterilization: sterilizing at 100-110 deg.C for 15-25 min.
In the technical scheme, the three steps of ultrasonic soaking, low-temperature fast boiling and non-high-temperature sterilization have a synergistic effect mutually, a high-quality processing system of the hand-held mutton chop is formed, and the hand-held mutton chop with high nutritional value, good taste and long shelf life can be obtained.
According to the processing method of the shredded mutton with hands provided by the embodiment of the invention, the combined action of ultrasonic soaking and low-temperature quick boiling is adopted, so that the quick tasty effect can be realized, the adverse effects of excessive oxidation on the flavor and nutrition of the product can be avoided, the shredded mutton with hands which is fresh, tender, juicy, compact in texture, rich in elasticity and rich in meat flavor can be obtained, and the market competitiveness is better.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are a part of the embodiments of the present invention, but not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The materials used in the following examples are commercially available unless otherwise specified.
Example 1
The embodiment provides a processing method of a mutton chop grabbed by hands, which comprises the following specific steps:
(1) selecting raw meat: selecting Os Caprae Seu Ovis of Tan sheep, and thawing in 0-4 deg.C refrigerator;
(2) ultrasonic soaking: ultrasonically soaking the mutton chops in a 0-4 ℃ refrigeration house with ultrasonic power of 180W for 1 hour, stopping for 0.5 hour, circulating for 4 times, and changing clear water every 1.5 hours;
(3) blanching: putting the sheep chops into cold water, scalding while skimming, turning off the fire after the water is boiled, and taking out;
(4) and (3) low-temperature fast boiling: boiling the spice bag and the scallion, ginger and garlic bag in water, turning off fire after boiling, soaking the spice bag and the scallion, ginger and garlic bag in water for 1 hour, adding the mutton chop and the cooking wine, boiling with soft fire, controlling the boiling temperature at 75 ℃, boiling for 15 minutes, adding salt, boiling for 10 minutes, turning off fire, and soaking the mutton chop in the soup for 1.5 hours;
(5) and (3) cooling: fishing out the boiled mutton chops, and cooling to room temperature;
(6) packaging; vacuum packaging the cooled mutton chops;
(7) non-high temperature sterilization: sterilizing at 110 deg.C for 20 min;
(8) and (3) outer packaging: packaging in different specifications according to requirements;
(9) and (7) warehousing.
Comparative example 1
The comparative example produced a manually graspable lamb chop in the same way as in example 1, except that the thawed lamb chop was soaked in clear water for 6 hours without using ultrasound, and the clear water was changed every 1.5 hours.
Comparative example 2
The comparative example produced the shredded lamb with hands in the same way as the example 1, except that the boiling process adopts a high-temperature boiling method, the temperature is controlled at 96 plus or minus 2 ℃, and the boiling time is 30 minutes.
Comparative example 3
This comparative example produced a shogay lamb chop using the same process as in example 1, except that the sterilization conditions were 121 c for 15 minutes.
Comparative example 4
This comparative example produced a shogay lamb chop using the same process as in example 1, except that the sterilization conditions were 80 ℃ for 30 minutes.
Comparative example 5
The comparative example produced a manually graspable lamb chop in the same way as in example 1, except that the thawed lamb chop was soaked in clear water for 6 hours without using ultrasound, and the clear water was changed every 1.5 hours. Meanwhile, the cooking process adopts a high-temperature cooking method, the temperature is controlled to be 96 +/-2 ℃, and the cooking time is 30 minutes.
Comparative example 6
The comparative example produced the shredded lamb with hands in the same way as the example 1, except that the boiling process adopts a high-temperature boiling method, the temperature is controlled at 96 plus or minus 2 ℃, and the boiling time is 30 minutes. Meanwhile, the sterilization conditions were 121 ℃ for 15 minutes.
Comparative example 7
The comparative example produced a manually graspable lamb chop in the same way as in example 1, except that the thawed lamb chop was soaked in clear water for 6 hours without using ultrasound, and the clear water was changed every 1.5 hours. Meanwhile, the sterilization conditions were 121 ℃ for 15 minutes.
Comparative example 8
The comparative example produced a manually graspable lamb chop in the same way as in example 1, except that the thawed lamb chop was soaked in clear water for 6 hours without using ultrasound, and the clear water was changed every 1.5 hours. Meanwhile, the cooking process adopts a high-temperature cooking method, the temperature is controlled to be 96 +/-2 ℃, and the cooking time is 30 minutes. And the sterilization conditions were 121 ℃ for 15 minutes.
Comparative example 9
Commercial mutton chop products with hand grab.
Experimental example 1
Taking the samples of the above examples and comparative examples, 20 sensory evaluators were invited to perform sensory evaluation on the samples, and each item was full of 10 points. The sensory evaluation results are shown in table 1.
TABLE 1 sensory evaluation results of sheep chops gripped by hands
As can be seen from Table 1, the shredded mutton produced by the method of the present invention has good taste, color and taste. Comparative example 1 the final product produced by the lamb chops not soaked by the ultrasonic wave is grey in color and poor in color, which indicates the same soaking time, and the efficiency of soaking by the ultrasonic wave is higher than that of soaking without the ultrasonic wave; comparative example 2 the product of the mutton chop cooked at high temperature has soft and collapsed meat quality and poor elasticity; comparative example 3 the mutton chop product sterilized at high temperature has poor taste and obvious high-temperature taste; the mouth feel, color and flavor of comparative example 4 are not much different from those of example 1; the product of comparative example 5 was dark in color and soft and crumbly in meat quality; comparative example 6 the product had soft and collapsed meat and had a significant "hot smell" and a slight mutton smell; comparative example 7 the product was dark in color, slightly fragrant, and had an apparent "high temperature taste"; comparative example 8 the product had a dark color, soft and collapsed meat, and obvious "high temperature smell" and mutton smell; comparative example 9 the product was darker in color, soft and collapsed in flesh, not molded, and had significant "high temperature smell" and mutton smell. All indexes of the example 1 are better than those of other comparative examples, which shows that the processing method of the invention can effectively improve the quality of the mutton chop product grabbed by hands.
Experimental example 2
The lean portion of the product was measured using a color difference meter using the above examples and comparative examples. The results of the color difference measurement are shown in Table 2.
TABLE 2 color difference evaluation results of sheep chops gripped by hands
As can be seen from Table 2, the product of the mutton chop grabbed by hands produced by the method of the invention has better color. While comparative examples 1, 2, 4, 5, 6, 7 and 8, which were not sonicated or cooked at high temperature (96. + -. 2 ℃ C.), had brightness values (L)*) Red value (a)*) And yellowness index (b)*) Are significantly lower than in example 1. The method can effectively improve the color of the product and improve the quality of the product.
Experimental example 3
The samples of the above examples and comparative examples were stored at 25 ℃ and the total number of colonies of the samples during storage was determined by reference to the method of determination of the total number of colonies of food safety national standard food microbiology test (GB 4789.2-2016). According to the regulation in GB 2726-2016 food safety national Standard cooked meat product, when the total number of the bacterial colonies of the sample is more than or equal to 104CFU/g is recorded as the end of shelf life. The results of the shelf life measurements are shown in Table 3.
TABLE 3 shelf life measurement results of mutton chops gripped by hands
As can be seen from Table 3, both example 1 and comparative example 2 are products that were non-autoclaved after being soaked by ultrasound, and their shelf lives were significantly longer than those of non-autoclaved products (comparative example 1 and comparative example 5), indicating that ultrasound contributes to the improvement of non-autoclaved effect. Comparative examples 3, 6, 7, 8 and 9 used a method of high-temperature sterilization, and thus had the longest shelf life. But high temperature sterilization has an adverse effect on the flavor and texture of the product. Comparative example 4 using the method of low-temperature sterilization, the storage time at normal temperature was short, and the demand for product sale could not be satisfied. Therefore, the hand-grasping mutton chops produced by the method can effectively prolong the shelf life of products, and simultaneously, the products have the best quality.
Finally, it should be noted that: the above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present 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 solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (8)
1. A processing method of a mutton chop grabbed by hands is characterized by comprising the following steps:
firstly, ultrasonically soaking mutton chops in clear water at 0-4 ℃, blanching after the ultrasonic soaking, and then boiling the mutton chops blanched in seasoning soup at 70-80 ℃ for 20-30 minutes.
2. The processing method of the shredded lamb according to claim 1, further comprising the steps of cooling, packaging and sterilizing after cooking, wherein the sterilizing is performed for 15-25 minutes at 100-110 ℃.
3. The processing method of the hand-grabbed mutton chops as claimed in claim 1 or 2, wherein the ultrasonic power is 180-240W during the ultrasonic soaking, and an intermittent ultrasonic mode is adopted.
4. The processing method of the shredded mutton for hand grasping according to the claim 3, wherein the intermittent ultrasonic mode is ultrasonic soaking for 1 hour, the intermittent ultrasonic mode is stopped for 0.5 hour, and the cycle is repeated for 3-4 times.
5. The method for processing shredded lamb according to claim 3, wherein the ultrasonic immersion is carried out by replacing the clear water every 1.5 hours.
6. The method for processing shredded mutton according to claim 1 or 2, wherein the seasoning soup is prepared by cooking seasoning including spices, shallots, gingers, garlic, cooking wine and salt in water.
7. The processing method of the mutton chop grabbed by the hand according to claim 5, wherein the boiling process after blanching the mutton chop specifically comprises the following steps:
adding the spice bag and the scallion, ginger and garlic bag into water, boiling, turning off the fire, soaking for 0.5-1 hour, then adding the blanched mutton chops and cooking wine, boiling with the small fire, controlling the temperature at 70-80 ℃, boiling for 15-20 minutes, adding salt, boiling for 5-10 minutes, turning off the fire, and soaking the mutton chops in the soup for 1-2 hours.
8. The processing method of the gripper mutton chop according to claim 1, which is characterized by comprising the following steps:
(1) ultrasonic soaking: ultrasonically soaking the mutton chops with clear water at 0-4 ℃, wherein the ultrasonic power is 180-240W, ultrasonically soaking for 1 hour, stopping for 0.5 hour, and repeating the steps for 3-4 times;
(2) blanching: putting the mutton chops into cold water, scalding while skimming, boiling the water, and removing the mutton chops by turning off the fire;
(3) and (3) low-temperature fast boiling: adding the spice bag and the scallion, ginger and garlic bag into water, boiling, turning off the fire, soaking for 0.5-1 hour, then adding the blanched mutton chops and cooking wine, boiling with the small fire, controlling the temperature at 70-80 ℃, boiling for 15-20 minutes, adding salt, boiling for 5-10 minutes, turning off the fire, and soaking the mutton chops in the soup for 1-2 hours;
(4) and (3) cooling: fishing out the boiled mutton chops, and cooling to room temperature;
(5) packaging: vacuum packaging the cooled mutton chops;
(6) non-high temperature sterilization: sterilizing at 100-110 deg.C for 15-25 min.
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