CN115606760A - Processing method of black goat lamb buttons - Google Patents
Processing method of black goat lamb buttons Download PDFInfo
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- CN115606760A CN115606760A CN202211322839.8A CN202211322839A CN115606760A CN 115606760 A CN115606760 A CN 115606760A CN 202211322839 A CN202211322839 A CN 202211322839A CN 115606760 A CN115606760 A CN 115606760A
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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
- A23L13/70—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
- 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
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
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- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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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- Nutrition Science (AREA)
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Abstract
The invention provides a processing method of black goat sheep entrails, which belongs to the technical field of sheep entrails processing, wherein a large number of experiments are carried out to grope the process of a mutton product with sheep entrails, and the combination of boiling and precooking is found to accelerate the softening of sheep skin, play a certain role in sterilization and greatly shorten the subsequent processing time of consumers. The skin of the braised mutton is colored through the frying of the skin material, and the unique flavor of the braised mutton is increased. Through the processes of boiling, pre-steaming, quick-freezing and the like, the purposes of texture regulation and control, flavor development and maintenance are achieved, the original flavor of the product is greatly maintained, and the quality guarantee period of the sheep gizzard-membrane product can be prolonged.
Description
Technical Field
The invention relates to the technical field of sheep knot processing, in particular to a processing method of a black goat sheep knot.
Background
The braised mutton product of the black goat can be processed into braised mutton product, which belongs to the sauced braised meat product, and can be divided into sauced braised meat, boiled pork, vinasse meat and the like according to the processing technology, and can be divided into braised pork, spiced sauce, honeydew, sugar and vinegar, marinating and the like according to the flavor.
Chinese patent CN109275866 discloses a mutton processing technology, which comprises the steps of raw material treatment, pickling liquid preparation, brine injection, tumbling pickling, marinating, roasting, vacuum packaging, back pressure sterilization, inspection and storage and the like.
Chinese patent CN101028102 discloses a processing technology of braised mutton, which comprises the steps of selecting materials, slaughtering and cutting, primary processing, braising, boning, cooking, cooling and packaging, high-temperature sterilization and the like, although the mutton produced by the processing technology has ruddy color and luster, strong fragrance, no fishy smell and unique flavor, the original nutrient components of the mutton can not be well maintained by high-temperature sterilization.
Chinese patent CN105851893 discloses a marinating method for sauced mutton, which comprises the steps of unfreezing raw materials, adding salt and impregnating under high pressure, adding ingredients and stewing, draining, cooling, sterilizing and the like, wherein although the product produced by the marinating method has beautiful color and luster, good dispersion uniformity of the spices, strong sauce fragrance, good palatability and good antiseptic effect, the nutritional substances of the mutton are lost by long-time marinating, and the nutritional value of the product is reduced. The meat quality of mutton is soft and nutrient loss is serious due to long-time marinating, and the shelf life is shortened due to storage at normal temperature.
Disclosure of Invention
The invention aims to provide a processing method of black goat mutton chops, and solves the technical problems that the mutton loses the taste, the nutrient content is lost and the quality guarantee period is shortened in the existing processing method of mutton chops.
The process of the braised mutton product is groped through a large number of tests, and the fact that the softening of the sheepskin can be accelerated through the combination of cooking and precooking is found, meanwhile, a certain sterilization effect is achieved, and the subsequent processing time of consumers is greatly shortened. The skin of the braised mutton is colored through the frying of the skin material, and the unique flavor of the braised mutton is increased. Through the processes of boiling, pre-steaming, quick-freezing and the like, the purposes of texture regulation and control, flavor development and maintenance are achieved, the original flavor of the product is greatly maintained, and the quality guarantee period of the sheep gizzard-membrane product can be prolonged.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a processing method of black goat sheep buttons comprises the following steps:
step 1: raw material acceptance inspection: selecting abdominal rib meat of black goats which are qualified through inspection and meet the meat processing sanitary standard as raw materials;
step 2: trimming: trimming mutton into 10cm wide strips with the mass of 230-270g, and removing redundant grease, internal organs, fascia and broken bones;
and step 3: rinsing: rinsing mutton with clear water to remove blood water and reduce the smell of fishy smell;
and 4, step 4: blanching: boiling mutton in cold water in a boiler and removing blood foam;
and 5: cleaning: cleaning again to remove blood foam and oil stains on the surface of the mutton;
step 6: boiling: cooking mutton for 40-80 min;
and 7: coating a leather material: coating the moisture of the skin material on the surface of the sheepskin for three times;
and 8: draining: draining the mutton coated with the skin material water to prevent the water from splashing when the mutton is fried in a pot;
and step 9: frying: frying mutton for 2-6 min at 130-140 deg.C with mutton surface facing downwards, and turning over at fixed interval during frying to avoid direct contact between mutton surface and pot bottom;
step 10: slicing: cutting the mutton slices into meat slices with the length of 7-9cm and the width of 1-1.5 cm;
step 11: rolling, kneading and pickling: weighing the pickling mixture, adding the mixture into raw meat, stirring uniformly, rolling and pickling for 30min;
step 12: placing a bowl: placing mutton slices in a plastic bowl with the surface of the mutton slices facing downwards in order;
step 13: pre-steaming: putting the mutton placed in a bowl into a fumigation furnace for pre-steaming for 20-40 min, wherein the steaming temperature is 120 ℃;
step 14: and (3) cooling: cooling the pre-steamed product to 0 ℃;
step 15: quick-freezing: quickly freezing the meat blocks in a bowl, taking out the meat blocks, adding marinade, and quickly freezing;
step 16: and (3) vacuum packaging: and (5) carrying out vacuum packaging on the quick-frozen finished product.
Furthermore, the acceptance process in the step 1 is to require quarantine certification from enterprises supplying raw material meat, the mutton quality is bright red and red, the red color is uniformly distributed, the skin is completely unhaired, the color is white, the attached fat is milk white, the normal smell of the mutton is provided, and no obvious peculiar smell is needed.
Further, in step 4, the amount of mutton: the water quantity is 1.
Further, in step 6, the mutton amount is adjusted as follows: and (2) adding table salt and spices for basic seasoning, wherein the spices comprise 0.2% of cassia bark, 0.2% of star anise, 0.3% of fennel, 0.3% of dried orange peel and 0.2% of pepper by weight of mutton.
Further, in step 7, the coating water is prepared from malt syrup: boiled water =3: and 7, after even mixing, coating the skin material water on the surface of the sheep skin, repeating the coating for three times, wherein the coating interval time is 5min each time, and repeating the coating for three times can ensure that the skin of the fried mutton shows better golden yellow.
Further, in step 11, the pickling mixture comprises 1% of salt, 5% of white granulated sugar, 1.5% of soy sauce, 1% of soybean paste, 0.5% of oyster sauce, 0.1% of south milk, 0.5% of fermented bean curd, 0.3% of zhangzhan sauce, 0.3% of dark soy sauce and 0.5% of thirteen-spices by weight of mutton.
Due to the adoption of the technical scheme, the invention has the following beneficial effects:
the braised mutton product provided by the invention is rich in nutrition and has the effects of tonifying spleen and qi, warming yang and tonifying kidney. The braised mutton serving as the sauced braised meat product can solve the problems that most office workers have insufficient time and energy to cook and cook dishes due to limited and fast-paced lives when going out, and most young people have rich requirements on the dish type and lack cooking skills per se; through the processes of boiling, pre-steaming, quick-freezing and the like, the purposes of texture regulation and control, flavor development and maintenance are achieved, the original flavor of the product is greatly maintained, and the quality guarantee period of the sheep gizzard-membrane product can be prolonged.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail below with reference to preferred embodiments. It should be noted, however, that the numerous details set forth in the description are merely for the purpose of providing the reader with a thorough understanding of one or more aspects of the present invention, which may be practiced without these specific details.
A processing method of black goat sheep buttons comprises the following steps:
s1, raw material acceptance: the abdominal rib meat of the black goat which is qualified by inspection and meets the meat processing sanitary standard is selected as the raw material. The acceptance method is to ask for quarantine certification to enterprises supplying raw meat. Mutton with good quality is bright red, red color is uniformly distributed, the skin is unhaired cleanly, the color is white, the attached fat is milk white, the mutton has normal smell, and no obvious peculiar smell is required.
S2, trimming: mutton is trimmed into 10cm wide strips of approximately 250g. Removing the redundant grease, internal organs, fascia and broken bones.
S3, rinsing: the mutton is rinsed with clear water to remove blood water so as to reduce the smell of the mutton.
S4, blanching: putting mutton into a saucepan from cold water, wherein the mutton amount is as follows: the water quantity =1, ensure that the water should submerge mutton, add right amount of shallot ginger, cooking wine, angelica sinensis at the same time, 1min after boiling, fish out, in the meantime need to remove the blood foam. The in-process water solubility fishy smell material of scalding water can be dissolved in aquatic, and volatile material can volatilize along with the vapor simultaneously, so the whole process of scalding water can not add the lid.
S5, cleaning: and cleaning again to remove blood foam and oil stains on the surface of the mutton.
S6, cooking: cooking mutton for 60min, wherein the mutton amount is as follows: and (3) adding table salt and spices (cassia, star anise, fennel, dried orange peel and pepper) for basic seasoning, wherein the water amount is = 1. The spices comprise 0.2% of cassia bark, 0.2% of star anise, 0.3% of fennel, 0.3% of dried orange peel and 0.2% of pepper by weight.
S7, coating materials: in order to enable the mutton skins to form good reddish brown in the frying process, a layer of skin material water is required to be coated on the mutton skins, the skin material water consists of proper soy sauce, maltose syrup and boiled water, and the three are uniformly mixed and then coated on the surfaces of the mutton skins for three times.
S8, draining: the mutton coated with the skin material water is drained, and the phenomenon that the water is splashed when meeting oil when being fried into a pot is mainly prevented.
S9, frying: frying mutton for 4min at 135 deg.C. The skin of mutton is put into hot oil with the skin facing downwards, and the skin is required to be turned over frequently during frying in order to avoid direct contact between the skin and the bottom of the pot.
S10, slicing: the mutton slices were cut into meat pieces approximately 8cm long and 1.5cm wide.
S11, rolling, kneading and pickling: weighing appropriate amount of salt, white sugar, soy sauce, soybean paste, oyster sauce, fermented soybean, fermented bean curd, zhuangtian sauce, dark soy sauce and thirteen spices, adding into raw meat, stirring well, rolling and pickling for 30min;
s12, bowl placing: the mutton slices are placed in a round-bottom plastic bowl with the surface facing downwards and tidily. The pickling mixture comprises 1% of salt, 5% of white granulated sugar, 1.5% of soy sauce, 1% of soybean paste, 0.5% of oyster sauce, 0.1% of fermented south milk, 0.5% of fermented bean curd, 0.3% of sauce, 0.3% of dark soy sauce and 0.5% of thirteen-spices by weight.
S13, pre-steaming: putting the bowl-placed mutton into a fumigation furnace for pre-steaming for 20min. The cooking temperature is 120 ℃.
S14, cooling: the pre-steamed product was cooled to approximately 0 ℃.
S15, quick-freezing: the step is divided into 2 stages, the meat blocks in the bowl are quickly frozen, and then the meat blocks are taken out and added with the marinade for quick freezing.
S16, vacuum packaging: and (5) vacuum packaging the quick-frozen product.
The skin of the braised mutton is colored through the frying of the coating material, and the unique flavor of the braised mutton is increased; through the processes of boiling, pre-steaming, quick-freezing and the like, the purposes of texture regulation and control, flavor development and maintenance are achieved, the original flavor of the product is greatly maintained, and the quality guarantee period of the sheep gizzard-membrane product can be prolonged.
A sensory evaluation panel consisting of 50 persons (10 experts and 40 ordinary consumers) is selected to perform sensory evaluation on the color, the fragrance, the taste, the mouthfeel and the flavor of the product. The scoring criteria were: the color of the product is 100 minutes (the color is wheat yellow, and the surface is bright and glossy); the product has 100 points of fragrance (pure fragrance, no acid, odor, bitter taste and other peculiar smells); the product has 100 points of taste (delicious taste, moderate salty and sweet taste); the product tastes 100 points (the chewiness is moderate); the product has a flavor of 100 points (has the special aroma of mutton products and has no other foreign matters). The final evaluation results are shown in the table:
TABLE 1 evaluation result table for sheep's buckle pre-made dish food
The foregoing is only a preferred embodiment of the present invention, and it should be noted that those skilled in the art can make various improvements and modifications without departing from the principle of the present invention, and these improvements and modifications should also be construed as the protection scope of the present invention.
Claims (6)
1. A processing method of black goat sheep buttons is characterized by comprising the following steps: the method comprises the following steps:
step 1: raw material acceptance inspection: the abdominal rib meat of the black goat which is qualified by inspection and meets the meat processing sanitary standard is selected as the raw material;
and 2, step: trimming: trimming mutton into 10cm wide strips with the mass of 230-270g, and removing redundant grease, internal organs, fascia and broken bones;
and step 3: rinsing: rinsing mutton with clear water to remove blood and reduce the smell of the mutton;
and 4, step 4: blanching: putting mutton into a boiling pot from cold water, boiling and removing blood foam;
and 5: cleaning: cleaning again to remove blood foam and oil stains on the surface of the mutton;
step 6: boiling: cooking mutton for 40-80 min;
and 7: coating a leather material: coating the moisture of the skin material on the surface of the sheepskin for three times;
and step 8: and (3) draining: draining the mutton coated with the skin material water to prevent the water from splashing when the mutton is fried in a pot;
and step 9: frying: frying mutton for 2-6 min at 130-140 deg.C with mutton surface facing downwards, and turning over at fixed interval during frying to avoid direct contact between mutton surface and pot bottom;
step 10: slicing: cutting the mutton slices into meat slices with the length of 7-9cm and the width of 1-1.5 cm;
step 11: rolling and kneading and pickling: weighing the pickling mixture, adding the mixture into raw meat, stirring uniformly, rolling and pickling for 30min;
step 12: placing a bowl: placing mutton slices in a plastic bowl with the surface of the mutton slices facing downwards in order;
step 13: pre-steaming: putting the bowl-placed mutton into a fumigation furnace for pre-steaming for 20-40 min, wherein the steaming temperature is 120 ℃;
step 14: and (3) cooling: cooling the pre-steamed product to 0 ℃;
step 15: quick-freezing: quickly freezing the meat blocks in the bowl, taking out the meat blocks, adding marinade, and quickly freezing;
step 16: and (3) vacuum packaging: and (5) carrying out vacuum packaging on the quick-frozen finished product.
2. The processing method of the black goat sheep button as claimed in claim 1, wherein the processing method comprises the following steps: the acceptance process in the step 1 is to ask for quarantine qualification to enterprises supplying raw material meat, the mutton quality is bright red and uniformly distributed, the skin is unhaired cleanly, the color is white, the attached fat is milk white, the normal smell of the mutton is realized, and no obvious peculiar smell is needed.
3. The processing method of the black goat sheep button as claimed in claim 1, wherein the processing method comprises the following steps: in step 4, the amount of mutton: the water quantity is 1.
4. The processing method of the black goat sheep buckle as claimed in claim 1, wherein the processing method comprises the following steps: in step 6, the mutton amount during cooking is as follows: and (2) adding table salt and spices for basic seasoning, wherein the spices account for 0.2% of cassia bark, 0.2% of star anise, 0.3% of fennel, 0.3% of dried orange peel and 0.2% of pepper by weight of the mutton.
5. The processing method of the black goat sheep button as claimed in claim 1, wherein the processing method comprises the following steps: in the step 7, the coating water is prepared from maltose syrup: boiled water =3: and 7, after even mixing, coating the skin material water on the surface of the sheepskin, repeatedly coating for three times, wherein the coating interval time is 5min each time, and the skin material water is repeatedly coated for three times, so that the color of the skin of the fried mutton can be better golden yellow.
6. The processing method of the black goat sheep button as claimed in claim 1, wherein the processing method comprises the following steps: in step 11, the pickling mixture comprises 1% of salt, 5% of white granulated sugar, 1.5% of soy sauce, 1% of soybean paste, 0.5% of oyster sauce, 0.1% of fermented south milk, 0.5% of fermented bean curd, 0.3% of zhangxiang sauce, 0.3% of dark soy sauce and 0.5% of thirteen spices.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107223881A (en) * | 2017-07-21 | 2017-10-03 | 陈伟玲 | A kind of vacuum-packed yellow field braised pork preparation method of instant edible |
| CN107821914A (en) * | 2017-11-17 | 2018-03-23 | 广西博白县春福林家庭农场 | A kind of preparation method of mutton braised pork |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107223881A (en) * | 2017-07-21 | 2017-10-03 | 陈伟玲 | A kind of vacuum-packed yellow field braised pork preparation method of instant edible |
| CN107821914A (en) * | 2017-11-17 | 2018-03-23 | 广西博白县春福林家庭农场 | A kind of preparation method of mutton braised pork |
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| Title |
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| 超级点子王: "炸扣肉，肉直接下锅就"废"了！大厨教你做秘制山羊扣，好吃不油腻！", Retrieved from the Internet <URL:https://mp.weixin.qq.com/s?__biz=MzA5MjU1MTYyNA==&mid=2658099628&idx=1&sn=065127e2f59e95822c4a11ab04d30b8c&chksm=8bf0a10bbc87281d7acef7789a2f4dcd14e4e99617048e6857f0a8677941d675ae9dccbf3b45&scene=27> * |
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