CN112314880A - Sheep skin jelly preparation process based on wool removal, sheep skin fat removal and sheep smell treatment - Google Patents
Sheep skin jelly preparation process based on wool removal, sheep skin fat removal and sheep smell treatment Download PDFInfo
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—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
- 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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a preparation process of a sheep skin jelly based on wool removal, sheep skin inner fat removal and sheep smell treatment, which comprises five steps of cleaning, unhairing, inner fat removal, smell removal and sheep skin jelly preparation, wherein in the preparation process of the sheep skin jelly, the smell of the sheep skin is removed through smell removing and smell removing auxiliary materials such as ginger slices, onion sections, cassia bark, myrcia, clove, pepper and the like, and the taste of the sheep skin jelly is improved through seasoning auxiliary materials such as salt, light soy sauce, yellow wine and rice vinegar. In addition, the invention pretreats the sheepskin by the steps of cleaning, unhairing, removing inner fat, removing mutton smell and the like, and the obtained sheepskin has the advantages of smooth surface and clean interior through the processing steps, and simultaneously solves the problem of large mutton smell, and the whole processing process has reasonable steps, clear labor division, health and sanitation.
Description
Technical Field
The invention relates to the field of a preparation process of a sheepskin jelly, in particular to a preparation process of a sheepskin jelly based on wool removal, fat removal in sheepskin and mutton smell treatment.
Background
Sheepskin, which is the skin of a goat or sheep of a bovine animal. The skin of goat or sheep contains water, protein, fat and inorganic substances, the latter two have little content, and the cuticle is mainly keratin; the dermis mainly comprises collagen and reticulin, and also comprises elastin, albumin, globulin, mucin and the like, and has high nutritional value.
The skin jelly is a home dish, belongs to Sichuan dish, mainly prepares food materials such as pigskin, salted crisp peanut kernels and the like, is seasoned by soup-stock, pepper, refined salt, monosodium glutamate, shallot, ginger and the like, and has good color, fragrance, taste and mouthfeel. The skin jelly has various preparation methods, each preparation method has different taste and flavor, the skin jelly is taken out from a refrigerating chamber and cut into small pieces, different seasonings are sprayed according to personal taste, and the skin jelly is suitable for being eaten in summer.
The sheep skin jelly is prepared from sheep skin as main material. Although the sheepskin has high nutritive value, the sheepskin is not easy to process, and the wrong method for preparing the sheepskin jelly is not delicious, but has an unpleasant fishy smell. In order to solve the problems, the traditional sheep skin jelly making process is improved, and a sheep skin jelly making process based on wool removal, sheep skin fat removal and sheep smell treatment is provided.
Disclosure of Invention
In order to solve the technical problems, the invention provides the following technical scheme:
the invention provides a preparation process of a sheepskin jelly based on wool removal, fat removal in sheepskin and mutton smell treatment, which comprises the following steps: s1 cleaning: taking a plurality of sheepskins with inband fat, washing away blood water and stains on the sheepskins by using warm water, and standing for later use; s2 depilation: pouring boiling water into a stainless steel vessel, immersing the pretreated sheepskin into the boiling water, immediately taking out, removing the wool after taking out, immersing the sheepskin into the boiling water, and repeating for two to four times; s3 internal fat removal: injecting an ammonium carbonate solution into a sprayer, uniformly spraying the sodium carbonate solution on one side of the sheepskin with the internal fat through the sprayer, standing for a period of time, scraping the fat in the sheepskin with a knife, and washing away the residual sodium carbonate solution and the residual fat with clear water; s4 removing the smell of mutton: mixing yellow rice and yellow wine to obtain mixed solution, uniformly spraying the mixed solution on the front and back surfaces of the sheepskin, spraying the mixed solution again after the solution permeates into the sheepskin, and repeating for two to three times; s5, preparing the sheepskin jelly, which comprises the following steps: s5-1, putting the sheepskin into a pot, adding clear water according to a certain proportion, continuously stewing for 2-3min after the sheepskin is baked with strong fire, and turning off the fire; s5-2, taking out the sheepskin in the hot water, putting the sheepskin in the prepared cold water in advance, and taking out the sheepskin after 2 min; s5-3, scraping the residual wool on the outer layer and the residual fat on the inner layer of the sheepskin by a knife, flushing the sheepskin again by warm water, and then uniformly coating salt on the front and back surfaces of the sheepskin; s5-4, cutting the sheepskin into long strips, and standing for later use; s5-6, putting the cut long-strip sheepskin into a pot, pouring clear water and auxiliary materials for removing fishy smell and mutton smell, boiling with big fire, and then stewing with middle and small fire; s5-7, fishing out the auxiliary materials for removing fishy smell and mutton smell, adding seasoning auxiliary materials, turning to soft fire and stewing; s5-8, pouring the boiled sheepskin into a container together with the soup for primary cooling, and putting the container and the cooked sheepskin into a refrigerating chamber for cooling after the temperature is reduced; and S5-9, taking out the cooled sheep skin jelly, and slicing the sheep skin jelly for direct eating or processing for eating.
In a preferable embodiment of the present invention, in S5-4, the width of the long-strip-shaped sheepskin is 1-1.5 cm.
As a preferable technical scheme of the invention, in S5-5, the weight ratio of clear water to sheepskin is 1: 3.5-1: 4.5.
As a preferable technical scheme of the invention, in S5-5, the auxiliary materials for removing fishy smell and mutton smell comprise ginger slices, onion sections, cinnamon, bay leaves, clove and pepper.
As a preferable technical scheme of the invention, in S5-5, the stewing time of medium and small fire is 40-50 min.
As a preferable technical scheme of the invention, in S5-6, the seasoning auxiliary materials comprise salt, light soy sauce, yellow wine and rice vinegar.
As a preferable technical scheme of the invention, in S5-6, the time of stewing with soft fire is 15-25 min.
In a preferred embodiment of the present invention, in S5-7, the cooling time of the lamb skin jelly in the refrigerating chamber is not less than 4 hours.
The invention has the beneficial effects that:
according to the preparation process of the sheepskin jelly based on wool removal, sheepskin inner fat removal and sheepskin mutton smell treatment, sheepskin is pretreated through the steps of cleaning, unhairing, inner fat removal, sheepskin smell removal and the like, and through the processing steps, the obtained sheepskin is smooth in surface and clean in interior, and meanwhile, the problem of large mutton smell is solved.
Secondly, according to the invention, the fishy smell and mutton smell of the sheep skin is removed by using the auxiliary materials for removing fishy smell and mutton smell, such as ginger slices, onion sections, cinnamon, bay leaves, clove, pepper and the like, and the taste of the sheep skin jelly is improved by using the auxiliary materials for seasoning salt, light soy sauce, yellow wine and rice vinegar.
And the whole manufacturing process comprises a plurality of washing and cleaning links, so that the product is clean and sanitary, the quality of the finished product is improved, and eaters can feel relieved and practical.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
FIG. 1 is a process flow diagram of a sheepskin jelly making process based on wool removal, fat removal in the sheepskin and a sheepskin odor treatment in accordance with the present invention;
Detailed Description
The preferred embodiments of the present invention will be described in conjunction with the accompanying drawings, and it will be understood that they are described herein for the purpose of illustration and explanation and not limitation.
Example (b): as shown in fig. 1, a preparation process of a sheep skin jelly based on wool removal, fat removal in sheep skin and mutton smell treatment comprises the following steps:
s1 cleaning: taking a plurality of sheepskins with inborn fat, washing away bloody water and stains on the sheepskin by using warm water, and standing for later use.
S2 depilation: pouring boiling water into a stainless steel vessel, immersing the pretreated sheepskin into the boiling water, immediately taking out, removing the wool after taking out, immersing the sheepskin into the boiling water, and repeating for two to four times. After the boiled water contacts the sheepskin, the hair follicle expands and the epilation is easier.
S3 internal fat removal: injecting ammonium carbonate solution into a sprayer, uniformly spraying the sodium carbonate solution on one side of the sheepskin with the inner fat through the sprayer, standing for a period of time, scraping the fat in the sheepskin with a knife, and washing away the residual sodium carbonate solution and the fat with clear water to remove the fat, so that the greasy taste of the sheepskin can be reduced.
S4 removing the smell of mutton: mixing yellow rice and yellow wine to obtain mixed solution, uniformly spraying the mixed solution on the front and back surfaces of the sheepskin, spraying the mixed solution again after the solution permeates into the sheepskin, and repeating the steps for two to three times.
S5, preparing the sheepskin jelly, which comprises the following steps:
s5-1, putting the sheepskin into a pot, adding clear water according to a certain proportion, continuously stewing for 2-3min after the sheepskin is baked with strong fire, and turning off the fire.
And S5-2, taking out the sheepskin in the hot water, putting the sheepskin in the prepared cold water, taking out the sheepskin after 2min, and making the sheepskin softer and more elastic after the sheepskin is boiled in the hot water and soaked in the cold water.
S5-3, scraping the residual wool on the outer layer and the residual fat on the inner layer of the sheepskin by a knife, flushing the sheepskin by warm water again, and then uniformly coating the front and back surfaces of the sheepskin with salt, wherein the salt can make the sheepskin tasty. In addition, the whole manufacturing process comprises a plurality of washing and cleaning links, so that the product is clean and sanitary, the quality of finished products is improved, and eaters can feel relieved and practical.
S5-4, cutting the sheepskin into long strips, and standing for later use. In the S5-4, the width of the strip-shaped sheepskin is 1-1.5 cm.
S5-5, putting the cut long-strip-shaped sheepskin into a pot, pouring clear water and mutton smell removing auxiliary materials such as fishy smell removing ginger slices, onion sections, cassia bark, myrcia, clove, pepper and the like, boiling the sheepskin with strong fire, and then stewing the sheepskin with medium and small fire for 40-50 min; wherein the weight ratio of the clear water to the sheepskin is 1: 3.5-1: 4.5.
S5-6, fishing out the auxiliary materials for removing fishy smell and mutton smell, adding the seasoning auxiliary materials such as salt, light soy sauce, yellow wine, rice vinegar and the like, and turning to slow fire for stewing for 15-25 min. According to the invention, the fishy smell and mutton smell of the sheep skin are removed by using the auxiliary materials for removing fishy smell and mutton smell, such as ginger slices, onion sections, cinnamon, bay leaves, clove, pepper and the like, and the taste of the sheep skin jelly is improved by using the auxiliary materials for seasoning salt, light soy sauce, yellow wine and rice vinegar.
And S5-7, pouring the cooked sheepskin into a container together with the soup for primary cooling, and putting the container and the cooked sheepskin into a refrigerating chamber for cooling after the temperature is reduced. And in the step 5-7, the cooling time of the sheepskin jelly in the refrigerating chamber is more than or equal to 4 hours, and the cooling time of more than 4 hours can ensure that the sheepskin jelly is completely molded.
And S5-8, taking out the cooled sheep skin jelly, and slicing the sheep skin jelly for direct eating or processing eating.
This kind of preparation technology is frozen to sheepskin based on wool gets rid of, the fat is got rid of in the sheepskin and the sheepskin smell is handled carries out the preliminary treatment to the sheepskin through steps such as washing, unhairing, the fat is got rid of, the mutton smell is got rid of, through above-mentioned processing step, the sheepskin surface that obtains is bright and clean, inside clean, has still solved the great problem of mutton smell simultaneously, whole manufacture process step is reasonable, clean health, is worth promoting and reference.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. A preparation process of a sheep skin jelly based on wool removal, sheep skin fat removal and sheep smell treatment is characterized by comprising the following steps:
s1 cleaning: taking a plurality of sheepskins with inband fat, washing away blood water and stains on the sheepskins by using warm water, and standing for later use;
s2 depilation: pouring boiling water into a stainless steel vessel, immersing the pretreated sheepskin into the boiling water, immediately taking out, removing the wool after taking out, immersing the sheepskin into the boiling water, and repeating for two to four times;
s3 internal fat removal: injecting an ammonium carbonate solution into a sprayer, uniformly spraying the sodium carbonate solution on one side of the sheepskin with the internal fat through the sprayer, standing for a period of time, scraping the fat in the sheepskin with a knife, and washing away the residual sodium carbonate solution and the residual fat with clear water;
s4 removing the smell of mutton: mixing yellow rice and yellow wine to obtain mixed solution, uniformly spraying the mixed solution on the front and back surfaces of the sheepskin, spraying the mixed solution again after the solution permeates into the sheepskin, and repeating for two to three times;
s5, preparing the sheepskin jelly, which comprises the following steps:
s5-1, putting the sheepskin into a pot, adding clear water according to a certain proportion, continuously stewing for 2-3min after the sheepskin is baked with strong fire, and turning off the fire;
s5-2, taking out the sheepskin in the hot water, putting the sheepskin in the prepared cold water in advance, and taking out the sheepskin after 2 min;
s5-3, scraping the residual wool on the outer layer and the residual fat on the inner layer of the sheepskin by a knife, flushing the sheepskin again by warm water, and then uniformly coating salt on the front and back surfaces of the sheepskin;
s5-4, cutting the sheepskin into long strips, and standing for later use;
s5-5, putting the cut long-strip sheepskin into a pot, pouring clear water and auxiliary materials for removing fishy smell and mutton smell, boiling with big fire, and then stewing with middle and small fire;
s5-6, fishing out the auxiliary materials for removing fishy smell and mutton smell, adding seasoning auxiliary materials, turning to soft fire and stewing;
s5-7, pouring the boiled sheepskin into a container together with the soup for primary cooling, and putting the container and the cooked sheepskin into a refrigerating chamber for cooling after the temperature is reduced;
and S5-8, taking out the cooled sheep skin jelly, and slicing the sheep skin jelly for direct eating or processing eating.
2. The preparation process of the sheepskin jelly based on wool removal, fat removal from sheepskin and mutton smell treatment as claimed in claim 1, wherein in S5-4, the width of the long-strip sheepskin is 1-1.5 cm.
3. The preparation process of the sheep skin jelly based on wool removal, sheep skin fat removal and sheep smell treatment as claimed in claim 1, wherein in S5-5, the weight ratio of clear water to sheep skin is 1: 3.5-1: 4.5.
4. The preparation process of the sheep skin jelly based on wool removal, sheep skin fat removal and sheep smell treatment as claimed in claim 1, wherein in S5-5, the auxiliary materials for removing fishy smell and mutton smell comprise ginger slices, onion sections, cinnamon, bay leaves, clove and pepper.
5. The preparation process of the sheep skin jelly based on wool removal, sheep skin fat removal and sheep smell treatment as claimed in claim 1, wherein in S5-5, the stewing time with medium and small fire is 40-50 min.
6. The preparation process of the sheepskin jelly based on wool removal, sheepskin inner fat removal and sheepskin odor removal as claimed in claim 1, wherein in S5-6, seasoning accessories comprise salt, light soy sauce, yellow wine and rice vinegar.
7. The preparation process of the sheep skin jelly based on wool removal, sheep skin fat removal and sheep smell treatment as claimed in claim 1, wherein in S5-6, the stewing time with slow fire is 15-25 min.
8. The preparation process of the sheepskin jelly based on wool removal, fat removal from sheepskin and mutton smell treatment as claimed in claim 1, wherein in the step S5-7, the cooling time of the sheepskin jelly in the refrigerating chamber is greater than or equal to 4 h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011227810.2A CN112314880A (en) | 2020-11-06 | 2020-11-06 | Sheep skin jelly preparation process based on wool removal, sheep skin fat removal and sheep smell treatment |
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