CN112690323A - Pretreatment method for mutton freezing preservation - Google Patents
Pretreatment method for mutton freezing preservation Download PDFInfo
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- CN112690323A CN112690323A CN201911003055.7A CN201911003055A CN112690323A CN 112690323 A CN112690323 A CN 112690323A CN 201911003055 A CN201911003055 A CN 201911003055A CN 112690323 A CN112690323 A CN 112690323A
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Abstract
The invention discloses a pretreatment method for mutton frozen preservation, which comprises the following specific steps: step one, preparing materials: directly purchasing fresh, reliable and safe mutton which is just slaughtered from a slaughterhouse, cleaning the purchased fresh mutton with a clean water source, and then, distributing materials: cutting the cleaned fresh mutton into small uniform parts, then uniformly smearing large-particle salt or fried fine salt on the surface of the mutton piece, smearing each cut surface of the mutton, and carrying out a third step of bagging: the cut mutton blocks coated with salt are separately placed in the fresh-keeping bag, the water absorption pad is placed in the fresh-keeping bag, and tea extract tea polyphenol can be placed in the fresh-keeping bag. The method is simple, the water content in the freshness protection package and the mutton pieces can be effectively reduced through the water absorption pad, the bacterial breeding is reduced by matching with the table salt, and the growth of intestinal flora, pseudomonas and total bacterial count and the accumulation of volatile basic nitrogen and thiobarbituric acid value can be effectively inhibited through the tea polyphenol.
Description
Technical Field
The invention relates to the technical field of frozen preservation, in particular to a pretreatment method for frozen preservation of mutton.
Background
Mutton, warm in nature. Mutton is classified into goat meat, sheep meat and wild mutton. The ancient times called mutton meat, billy meat and wether. It can resist wind-cold and nourish body, and has therapeutic and tonic effects on cough due to wind-cold evil, chronic tracheitis, asthma due to deficiency cold, deficiency of kidney and impotence, abdominal psychroalgia, asthenia, aversion to cold, soreness and weakness of waist and knees, emaciation with sallow complexion, deficiency of both qi and blood, and deficiency of body after illness or childbirth. Mutton has a disagreeable smell of mutton, so that the mutton is cooled down by a part of people. In fact, if 10 g of liquorice, a proper amount of cooking wine and ginger are added into one kilogram of mutton to be cooked together, the mutton smell can be removed, and the mutton flavor can be kept.
However, the content of the ferrihemoglobin in the currently used mutton is increased all the time when the mutton is frozen and preserved, so that the mutton is easy to age and discolor after being frozen and preserved for a long time, the taste is influenced and the mutton is sold, and the preservation method has poor use effect.
Disclosure of Invention
The invention aims to provide a pretreatment method for mutton freezing preservation, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the method comprises the following specific steps:
step one, preparing materials: directly purchasing fresh, reliable and safe mutton which is just slaughtered from a slaughterhouse, and cleaning the purchased fresh mutton with a clean water source;
secondly, material distribution: cutting cleaned fresh mutton into small uniform parts, and uniformly smearing large-particle salt or fried fine salt on the surface of mutton blocks, wherein each cut surface of the mutton is required to be smeared;
step three, bagging: independently placing the cut mutton blocks coated with salt into the interior of a fresh-keeping bag, placing a water absorption pad into the interior of the fresh-keeping bag, and simultaneously placing tea extract tea polyphenol into the interior of the fresh-keeping bag;
step four, freezing: and (3) sealing the freshness protection package storing the mutton cubes and the tea polyphenol, and then directly placing the freshness protection package together with the articles stored inside in the freezer for freezing.
Furthermore, in the material preparation in the first step, a normal large-scale reliable slaughterhouse meat source is required to be selected as a raw material during material selection, whether meat is fresh or not can be judged by observing muscle color during purchase of the raw material, if the meat is bright and glossy, fat is white, the meat is fresh, the inferior mutton is dark and lack of gloss, and meanwhile, the surface of high-quality mutton can be identified to be slightly dry, wet and non-sticky through viscosity; the inferior mutton slices slightly stick to hands.
Furthermore, in the preparation of the first step, the fresh mutton is forbidden to be directly put into water for rubbing and washing when being washed, and the fresh mutton needs to be washed, so that the taste of the fresh mutton soaked in water is poor, and the fresh mutton is not easy to keep fresh for a long time.
Further, in the branch material of second step, mutton when dividing the material need be cut into the square with it, because the mutton will slow fire stew for a long time, the square be heated evenly, the meat is difficult for crunchy and easy preservation of fragrance, the culinary art in the later stage of being convenient for to every each is guaranteed to be the quantity of a meal, because the meat of freezing save, should not repeatedly unfreeze again when the bold is stored and is used, be infected with a large amount of bacteriums at the in-process of thawing repeatedly very easily like this, lead to the meat to receive the pollution.
Furthermore, in the second step of material distribution, when large-particle salt or fried fine salt is uniformly smeared on the surfaces of the mutton pieces, the small amount of salt is needed to be smeared, so that the preservation effect of the mutton pieces is improved, but not for pickling, and 2 g of salt is smeared on every 500 g of mutton in average during smearing, so that the preservation effect is improved.
Furthermore, in the fourth step of freezing, when the freshness protection package is sealed, a person with conditions can vacuumize the inside of the freshness protection package to seal the freshness protection package so as to improve the time and effect of freezing, storing and preserving the mutton, and the packaged mutton needs to be placed into a quick freezing bin when being frozen, meanwhile, the freezing temperature needs to be kept below-18 ℃, and the fluctuation of the freezing temperature cannot exceed +/-1 ℃.
Furthermore, in the material distribution in the second step, fat meat and tendons can be properly removed when the whole mutton is cut into pieces, because the fat meat and the tendons are difficult to store relative to the lean meat, if the fat meat and the tendons are kept together with the lean meat, the storage time of the lean meat is easily influenced, and the removal of the fat meat and the tendons can be selected according to needs.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the invention, the green tea extract tea polyphenol is added into the fresh-keeping bag during mutton freezing, the tea polyphenol can effectively inhibit the increase of intestinal flora, pseudomonas and total bacterial count and the accumulation of volatile basic nitrogen and thiobarbituric acid value during mutton freezing storage, the green tea extract can be used as a preservative for mutton storage, and meanwhile, the mutton tenderization time can be prolonged.
2. In the pretreatment before freezing, the meat blocks are directly cut into small blocks for later cooking, and each block is guaranteed to be the consumption of one meal, so that the repeated thawing and freezing of the large blocks during storage and use can be prevented, the meat is prevented from being polluted due to the fact that a large number of bacteria are infected in the repeated thawing process, and the safety degree of the mutton is improved.
Drawings
FIG. 1 is a block diagram of the steps of the pretreatment method for frozen preservation of mutton.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and 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.
Example 1
Referring to fig. 1, the present invention provides a technical solution: the method comprises the following specific steps:
step one, preparing materials: directly purchasing fresh, reliable and safe mutton which is just slaughtered from a slaughterhouse, and cleaning the purchased fresh mutton with a clean water source;
secondly, material distribution: cutting cleaned fresh mutton into small uniform parts, and uniformly smearing large-particle salt or fried fine salt on the surface of mutton blocks, wherein each cut surface of the mutton is required to be smeared;
step three, bagging: independently placing the cut mutton blocks coated with salt into the interior of a fresh-keeping bag, placing a water absorption pad into the interior of the fresh-keeping bag, and simultaneously placing tea extract tea polyphenol into the interior of the fresh-keeping bag;
step four, freezing: and (3) sealing the freshness protection package storing the mutton cubes and the tea polyphenol, and then directly placing the freshness protection package together with the articles stored inside in the freezer for freezing.
In the first step of material preparation, a normal large-scale reliable slaughterhouse meat source is required to be selected as a raw material during material selection, whether meat is fresh or not can be judged by observing muscle color when the raw material is purchased, if the meat is bright and glossy, the meat is fresh and the fat is white, the meat is dark and glossy, and the inferior mutton is dark and glossy, and meanwhile, the surface of high-quality mutton can be identified to be slightly dry, wet, moist and non-sticky through viscosity; the inferior mutton section is slightly sticky, the fresh mutton cannot be directly rubbed in water when being washed in the first step of material preparation, the mutton needs to be cut into four squares when being separated in the second step of material preparation, the mutton needs to be cut into four squares when being separated because the mutton needs to be braised for a long time by small fire, the four squares are uniformly heated, the mutton is not easy to be crisp and mushy, the fragrance is easy to store, the later cooking is convenient, the use amount of one meal is guaranteed for each part, the frozen meat is repeatedly unfrozen and frozen when being stored and used in large blocks, so that a large number of bacteria are easily infected in the repeated unfreezing process, the meat is polluted, and large-grain salt or fine salt of fried vegetables is uniformly smeared on the surface of the mutton in the second step of material preparation, the table salt is coated to a small amount of table salt, the small amount of table salt is coated to improve the preservation effect of the mutton slices, the table salt is not coated to pickle, 2 g of table salt is coated on every 500 g of mutton in the coating process to improve the preservation effect, in the fourth step of freezing, when the preservation bag is sealed, a person with conditions can vacuumize the interior of the preservation bag to seal the interior of the preservation bag so as to improve the preservation time and effect of the mutton in a frozen mode, the packaged mutton slices are required to be placed into a quick freezing bin in the freezing process, meanwhile, the freezing temperature is required to be kept below 18 ℃, the fluctuation of the freezing temperature cannot exceed +/-1 ℃, in the second step of material distribution, fat meat and tendon can be properly removed when the whole mutton slices are cut, because the fat meat and tendon are difficult to preserve compared with the lean meat, if the fat meat and the lean meat are kept together to influence the preservation time of the lean meat, the elimination of fat meat and tendon can be selected according to the requirement.
In the freezing method, the green tea extract tea polyphenol is added into the fresh-keeping bag, the tea polyphenol can effectively inhibit the increase of intestinal flora, pseudomonas and total bacterial count and the accumulation of volatile basic nitrogen and thiobarbituric acid value when the mutton is frozen and stored, the green tea extract can be used as a fresh-keeping agent for storing the mutton, and can prolong the tenderization time of the mutton, in addition, during pretreatment before freezing, the meat blocks are directly cut into small blocks for later cooking, and each block is guaranteed to be the consumption of one meal, so that the situation that the meat blocks are repeatedly thawed and frozen when being stored and used can be prevented, thereby preventing meat from being polluted due to the contamination of a large amount of bacteria in the process of repeated thawing, improving the safety degree of mutton, meanwhile, the water absorption pad can effectively reduce the content of water in the freshness protection package and the mutton when the freshness protection package and the mutton are stored, and the salt is matched to reduce bacterial breeding.
Example 2
Referring to fig. 1, the present invention provides a technical solution: the method comprises the following specific steps:
step one, preparing materials: directly purchasing fresh, reliable and safe mutton which is just slaughtered from a slaughterhouse, and cleaning the purchased fresh mutton with a clean water source;
secondly, material distribution: cutting cleaned fresh mutton into small uniform parts, and uniformly smearing large-particle salt or fried fine salt on the surface of mutton blocks, wherein each cut surface of the mutton is required to be smeared;
step three, bagging: separately placing sliced mutton blocks coated with salt into the interior of a fresh-keeping bag, placing a water absorption pad in the interior of the fresh-keeping bag, and simultaneously placing tea extract tea polyphenol and bamboo leaf antioxidant for meat into the interior of the fresh-keeping bag;
step four, freezing: and (3) sealing the freshness protection package storing the mutton cubes and the tea polyphenol, and then directly placing the freshness protection package together with the articles stored inside in the freezer for freezing.
In the first step of material preparation, a normal large-scale reliable slaughterhouse meat source is required to be selected as a raw material during material selection, whether meat is fresh or not can be judged by observing muscle color when the raw material is purchased, if the meat is bright and glossy, the meat is fresh and the fat is white, the meat is dark and glossy, and the inferior mutton is dark and glossy, and meanwhile, the surface of high-quality mutton can be identified to be slightly dry, wet, moist and non-sticky through viscosity; the inferior mutton section is slightly sticky, the fresh mutton cannot be directly rubbed in water when being washed in the first step of material preparation, the mutton needs to be cut into four squares when being separated in the second step of material preparation, the mutton needs to be cut into four squares when being separated because the mutton needs to be braised for a long time by small fire, the four squares are uniformly heated, the mutton is not easy to be crisp and mushy, the fragrance is easy to store, the later cooking is convenient, the use amount of one meal is guaranteed for each part, the frozen meat is repeatedly unfrozen and frozen when being stored and used in large blocks, so that a large number of bacteria are easily infected in the repeated unfreezing process, the meat is polluted, and large-grain salt or fine salt of fried vegetables is uniformly smeared on the surface of the mutton in the second step of material preparation, the table salt is coated to a small amount of table salt, the small amount of table salt is coated to improve the preservation effect of the mutton slices, the table salt is not coated to pickle, 2 g of table salt is coated on every 500 g of mutton in the coating process to improve the preservation effect, in the fourth step of freezing, when the preservation bag is sealed, a person with conditions can vacuumize the interior of the preservation bag to seal the interior of the preservation bag so as to improve the preservation time and effect of the mutton in a frozen mode, the packaged mutton slices are required to be placed into a quick freezing bin in the freezing process, meanwhile, the freezing temperature is required to be kept below 18 ℃, the fluctuation of the freezing temperature cannot exceed +/-1 ℃, in the second step of material distribution, fat meat and tendon can be properly removed when the whole mutton slices are cut, because the fat meat and tendon are difficult to preserve compared with the lean meat, if the fat meat and the lean meat are kept together to influence the preservation time of the lean meat, the elimination of fat meat and tendon can be selected according to the requirement.
According to the freezing method, the green tea extract tea polyphenol is added into the fresh-keeping bag, and the bamboo leaf antioxidant for meat is also added, so that the bamboo leaf antioxidant for meat and the tea polyphenol are matched to inhibit the increase of the content of the high-iron myoglobin in the cooled mutton, and simultaneously play a certain synergistic role in the color and luster of the cooled mutton, and the tenderness of frozen mutton after freezing can be effectively improved.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. A pretreatment method for mutton freezing preservation is characterized by comprising the following steps: the method comprises the following specific steps:
step one, preparing materials: directly purchasing fresh, reliable and safe mutton which is just slaughtered from a slaughterhouse, and cleaning the purchased fresh mutton with a clean water source;
secondly, material distribution: cutting cleaned fresh mutton into small uniform parts, and uniformly smearing large-particle salt or fried fine salt on the surface of mutton blocks, wherein each cut surface of the mutton is required to be smeared;
step three, bagging: independently placing the cut mutton blocks coated with salt into the interior of a fresh-keeping bag, placing a water absorption pad into the interior of the fresh-keeping bag, and simultaneously placing tea extract tea polyphenol into the interior of the fresh-keeping bag;
step four, freezing: and (3) sealing the freshness protection package storing the mutton cubes and the tea polyphenol, and then directly placing the freshness protection package together with the articles stored inside in the freezer for freezing.
2. The pretreatment method for mutton frozen preservation according to claim 1, which is characterized in that: in the first step of material preparation, a normal large-scale reliable slaughterhouse meat source is required to be selected as a raw material during material selection, whether meat is fresh or not can be judged by observing muscle color when the raw material is purchased, if the meat is bright and glossy, the meat is fresh and the fat is white, the meat is dark and glossy, and the inferior mutton is dark and glossy, and meanwhile, the surface of high-quality mutton can be identified to be slightly dry, wet, moist and non-sticky through viscosity; the inferior mutton slices slightly stick to hands.
3. The pretreatment method for mutton frozen preservation according to claim 1, which is characterized in that: in the first step of material preparation, the fresh mutton is forbidden to be directly put into water for rubbing and washing when being washed, and the mutton needs to be washed, because the fresh mutton soaked in the water has poor taste and is difficult to preserve for a long time.
4. The pretreatment method for mutton frozen preservation according to claim 1, which is characterized in that: during the material was divided to the second step, mutton when dividing the material need be cut into the square with it, because mutton will the slow fire stew for a long time, the square is heated evenly, and the meat is difficult for crunchy and soft and fragrant smell is easily preserved, the culinary art in the later stage of being convenient for to every is every and guarantees to be the quantity of a meal, because the meat of freezing save, should not unfreeze repeatedly again when the bulk storage is used, is infected with a large amount of bacteria very easily like this at the in-process that unfreezes repeatedly, leads to meat to receive the pollution.
5. The pretreatment method for mutton frozen preservation according to claim 1, which is characterized in that: in the second step of material distribution, when large-grain salt or fried fine salt is uniformly smeared on the surfaces of mutton blocks, a small amount of salt is needed to be smeared, the small amount of salt is smeared for improving the preservation effect of the mutton blocks, but not for pickling, and 2 g of salt is smeared on every 500 g of mutton in average during smearing for improving the preservation effect.
6. The pretreatment method for mutton frozen preservation according to claim 1, which is characterized in that: in the fourth step of freezing, when the freshness protection package is sealed, a person with conditions can vacuumize the inside of the freshness protection package to seal the freshness protection package so as to improve the time and effect of freezing, storing and preserving the mutton, and the packaged mutton needs to be placed into a quick freezing bin when being frozen, meanwhile, the freezing temperature needs to be kept below minus 18 ℃, and the fluctuation of the freezing temperature cannot exceed minus or plus 1 ℃.
7. The pretreatment method for mutton frozen preservation according to claim 1, which is characterized in that: in the second step of material distribution, fat fleshy meat and tendons can be properly removed when the whole mutton is cut into pieces, because the fat fleshy meat and the tendons are difficult to store relative to the lean meat, if the fat fleshy meat and the tendons are kept together with the lean meat, the storage time of the lean meat is easily influenced, and the removal of the fat fleshy meat and the tendons can be selected according to the needs.
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| CN201911003055.7A CN112690323A (en) | 2019-10-22 | 2019-10-22 | Pretreatment method for mutton freezing preservation |
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| CN201911003055.7A CN112690323A (en) | 2019-10-22 | 2019-10-22 | Pretreatment method for mutton freezing preservation |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104920579A (en) * | 2015-05-25 | 2015-09-23 | 安徽省怀远县华夏药械有限责任公司 | Fresh keeping method for meat |
| CN106720192A (en) * | 2016-11-24 | 2017-05-31 | 安徽新梦想食品有限公司 | A kind of making for freezing mutton and eating method |
-
2019
- 2019-10-22 CN CN201911003055.7A patent/CN112690323A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104920579A (en) * | 2015-05-25 | 2015-09-23 | 安徽省怀远县华夏药械有限责任公司 | Fresh keeping method for meat |
| CN106720192A (en) * | 2016-11-24 | 2017-05-31 | 安徽新梦想食品有限公司 | A kind of making for freezing mutton and eating method |
Non-Patent Citations (2)
| Title |
|---|
| 孙立娜: "保鲜剂用于冷却羊肉保鲜方法的研究", 《中国优秀博硕士学位论文全文数据库(硕士)工程科技Ⅰ辑》 * |
| 胡明: "《家庭凉拌菜800例》", 31 May 2008, 中国商业出版社 * |
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