CN1215571A

CN1215571A - Air-dried mutton and its preparing process

Info

Publication number: CN1215571A
Application number: CN97119761A
Authority: CN
Inventors: 谷正清
Original assignee: Individual
Current assignee: Individual
Priority date: 1997-10-25
Filing date: 1997-10-25
Publication date: 1999-05-05
Anticipated expiration: 2017-10-25
Also published as: CN1076598C

Abstract

A dried-in-air mutton as instant food is made of sheep or goat mutton through drying in air, preparing flavouring, cooking and packing, and features unique taste, rich fragrance and nutrients and health-care function.

Description

Air-dried mutton and manufacture craft thereof

The present invention relates to a kind of meat product---air-dried mutton and manufacture craft thereof.

Methods such as present domestic meat product processing is generally steamings, boil, explode, bake are because of preparing burden and the processing method difference differs from one another.The cooked meat product generally are difficult for preserving and long-distance transport, though and long shelf-life such as jerky, dried meat floss and be convenient to transportation, it is cooked that local flavor and mouthfeel often are different from new processing fresh again.

The purpose of this invention is to provide a kind of unique flavor, nutritious, can now eat and be convenient to packing, transportation, long shelf-life, the meat product of instant---air-dried mutton and manufacture craft thereof.

Technical scheme of the present invention is: selecting pastoral area high-quality sheep, chevon is raw material, be slit into the bar of putting on flesh along the meat line, on the indoor cool frame of airing air-dry 10-15 days, make mutton bar water content about about 8%, the mutton bar is cut into the meat section, press flavouring material formula preparation condiment water, with condiment water infusion 10-15 minute, put into the meat section earlier, boiled 30 minutes with very hot oven, ceaselessly stir the meat section while boiling, change slow fire then and stewed 90-120 minute.Stirred up and down once every 15-20 minute when slow fire is stewed, the ripe soup of meat is done pot, is sprinkled into monosodium glutamate, chopped spring onion can be instant.Through high-temperature sterilization, vacuum packaging, but be the meat product that makes things convenient for of Long-term Storage and transportation.

Flavouring material formula is (take per 100 kilograms of jerked muttons as example): cumin: 35 gram Chinese prickly ashes: 35 gram aniseed: 15 gram fennel seeds: 35 gram cloves: 16 gram white matters: 16 gram nutmegs: 35 gram fructus amomis: 16 gram white peppers: the cool ginger of 16 grams: 15 gram fresh gingers: 200 gram Amomum globosum loureiros: 16 gram thymes: 100 gram cassia barks: 16 gram tsaokos: 35 gram liquor: 100 gram mature vinegar: the red white green onion of 100 gram red pepper noodles, 200 grams: 1000 gram refined salt: 300 gram monosodium glutamates: 30 grams

Advantage of the present invention is: mutton has been removed the original smell of having a strong smell of fresh meat by after air-dry, compares with traditional beef and mutton processed food, have good in color, smell and taste, sweet-smelling is good to eat, unique flavor, " fertile and oiliness, lean and soft ", moderately salted, the taste of the suitable most of nationalitys in national north and south, all-ages, nutritious, human body easily absorbs, the normal dried mutton of eating habit, benefit children's growth, patient's rehabilitation, the elderly's longevity, have beauty treatment and health care function.Vacuum-packed long shelf-life is easy to long-distance transport and sale on a large scale.

The invention process operating process and main points are exemplified below:

Raw material is chosen and must be selected northern pastoral area high-quality silk floss, chevon, and the mutton that grows up under unique environments could guarantee the peculiar flavour of air-dried mutton.

Hurricane drier is generally that ventilation on all sides, roof are higher, hardened ground, do not have a smoke contamination the top building arranged, it is big that the ventilation on all sides mouth is wanted, generally account for the 60-70% of four sides wall, the ventilating opening door and window must be obturaged with gauze, in case mosquitos and flies and dust, air-dry is metal or wooden, but the cool meat bamboo of placement of multiple layers bar, the high 2.5--3 rice of frame, four framves are one group, placement location is far away apart from wall 30-50 centimetre, the gravity-flow ventilation airing is installed a ceiling fan on every in case of necessity 9-10 square metre roof, effect is better, northern area is as long as condition is suitable, but equal throughout the year airing.

Air drying process is: the mutton of will boning is cut into 2--3 centimetre wide, the cutlet of 1--1.5 cm thick, and cutlet length is decided on the meat line, and the longer the better, and built is air-dry.Northern area was generally taken cool 10-15 days, and the cutlet water content is reached about 8%.

The condiment preparation adds in boiling process successively by the kind and the dosage of various condiment, and infusion 10-15 minute.

The shortening process is: earlier dried mutton bar is cut into 4-6 centimetre meat section, adds and endure in the well-done condiment water, ceaselessly stir the meat section under the situation of boiling, make the meat section tasty evenly.Changing slow fire after half an hour into stewes.But must stir up and down once every 15-20 minute, stew 90-120 minute (decide on mutton is old tender) approximately, meat is ripe, and meat soup will be received dried, is sprinkled into monosodium glutamate, chopped spring onion can take the dish out of the pot edible.

The employing high-temperature sterilization, 200 grams, 400 grams, 1000 gram different size food bags, i.e. instant food for ease of preserving, transporting and sell are dressed up in vacuum packaging.

Claims

1, a kind of meat product---air-dried mutton, it is characterized in that: manufacture craft is, selecting pastoral area high-quality silk floss, chevon is raw material, be cut into the bar of putting on flesh along the meat line, air-dry on the airing frame, the mutton water content is reached about 8%, be cut into the meat section before the shortening, press flavouring material formula preparation condiment water, and infusion 10--15 minute, add incarnation section vigorous fire and boil and change slow fire after 30 minutes and stewed 90--120 minute, when vigorous fire boils otherwise stop stirring the meat section, stirred once every 15--20 minute when slow fire is stewed, the ripe soup of meat is received when doing and is taken the dish out of the pot, can be instant; High-temperature sterilization, vacuum packaging, make things convenient for meat product, flavouring material formula is:

Cumin: 35 gram Chinese prickly ashes: 35 gram aniseed: 15 grams

Fennel seeds: 35 gram cloves: 16 gram white matters: 16 grams

Nutmeg: 35 gram fructus amomis: 16 gram white peppers: 16 grams

Cool ginger: 15 gram fresh gingers: 200 gram Amomum globosum loureiros: 16 grams

Thyme: 100 gram cassia barks: 16 gram tsaokos: 35 grams

Liquor: 100 gram mature vinegar: 100 gram red pepper noodles: 200 grams

Red white green onion: 1000 gram refined salt: 300 gram monosodium glutamates: 30 grams