CN1579235A

CN1579235A - Method for producing mutton of roasted whole-sheep

Info

Publication number: CN1579235A
Application number: CNA031527779A
Authority: CN
Inventors: 赵成军
Original assignee: Individual
Current assignee: Individual
Priority date: 2003-08-17
Filing date: 2003-08-17
Publication date: 2005-02-16
Anticipated expiration: 2023-08-17
Also published as: CN1253102C

Abstract

The invention discloses a producing method for coasting whole lamb; the lamb is produced into coasted lamb flesh and fresh coasted lamb flesh through trimming, pickling, pasting, roasting; the roasted lamb flesh can be packaged wholly or packaged after being cut in vacuum, then carries on high temperature and high pressure sterilization, thermal retardation, quality measurement, packaging, produced into vacuum packaged lamb, the taste is excellent, and it is convenient to be transmitted with a long distance.

Description

A kind of production method of roast whole lamb lamb meat

The present invention relates to a kind of production method of roast whole lamb lamb meat.

Western China, large stretch of grassland is arranged, and the many sheep that growing is after sheep is butchered, many eating methods are arranged, the roast whole lamb meat that ethnic group makes, the condiment flavor can not enter in the meat fully, and can not preserve for a long time, be difficult for long-distance transport, can not produce in batches, can not manage on a large scale, make the operation that local roast whole lamb meat can only be among a small circle.

The object of the present invention is to provide and a kind ofly can transport for long-distance, preserve for a long time, can produce in batches, the production method of the roast whole lamb lamb meat of delicious flavour.

The production method of roast whole lamb lamb meat provided by the invention, full lamb is put, pickled, hangs in order paste, baking, finished product roast whole lamb lamb meat, eats finished product roast whole lamb lamb meat raw, described finished product roast whole lamb lamb meat, after can putting in order sheep vacuum packaging or cutting, pack, vacuum packaging, high temperature high pressure sterilizing, insulation, quality inspection, pack, make finished product roast whole lamb lamb meat.

The production method of roast whole lamb lamb meat provided by the invention, the condiment flavor can enter in the lamb fully, production that can be large quantities of, and through high temperature, autoclave sterilization, in the vacuum bag of packing into, can transport for long-distance, guarantee the quality for a long time, not spoiled, it is just edible to open bag.

Full lamb is made roast whole lamb lamb meat and is eaten finished product roast whole lamb lamb meat raw through putting in order, pickling, hang paste, baking; Roast whole lamb lamb meat can be put in order the vacuum-packed and cutting of sheep, pack, vacuum packaging, and back high temperature high pressure sterilizing, insulation, quality inspection, packing are made vacuum-packed finished product roast whole lamb lamb meat.

Full lamb raw material: every weight is no more than 10 kilograms peeling, complete lamb that butcher and that process is up to the standards, and epidermis must be intact; Mutton arrangement: the dirt on cleaning human body surface; Pickle: pickle to slaughter in two hours sheep and finish, method for salting is divided into: two kinds of dry salting and wet cures; Wet cure is divided into dipping and injection again; Dry salting: when dry-salt, must be with cutter with thicker positions of meat such as mutton neck, foreleg, back legs, per three centimetres are vertically cut a cutter, the degree of depth of cutting is one to one. 5 centimetre, then with salt and spices powder on the mutton surface and the full and uniform rubbing in abdominal cavity, until with salt with the spices powder uses up and rub evenly at each position of the human body; The mutton that to rub is inserted and is pickled in the pond then, laminates solidly mutually, and last ballast is pickled under 20 to 30 degrees celsius and both could in 12 hours; The wet salting infusion process: with cutter with thicker positions of meat such as mutton neck, foreleg, back legs, per three centimetres are vertically cut a cutter, the degree of depth of cutting is one to one. 5 centimetre, then sheep is inserted and prepare the pickling in the pond of spice water by a certain percentage, laminate solid mutually, last ballast is pickled under 20 to 30 degrees celsius and both could in 12 hours; Injection: with a certain proportion of spice water, evenly inject the human body, rubbed then 30 minutes, insert and pickle in the pond, under 20 to 30 degrees celsius, pickle and both could in eight hours with injector; Hang to stick with paste: with spice water, cornstarch, shell egg juice and other spices powder in proportion furnishing stick with paste, stir, make to hang and stick with paste, evenly water to hang to stick with paste at the sheep external surface then and both can; Crusty pancake hole baking: with interior diameter down is 1.3 meters, and interior upward diameter is 0.8 meter, highly is 1.5 meters crusty pancake hole baking, when crusty pancake hole mean temperature is 220 to 250 degrees centigrade, and fire can be gone into full lamb cinnamon crusty pancake hole baking when having burnouted, and seal crusty pancake hole lid and ventilating duct, can be roasted in 2.5 to 3 hours; Vacuum bagged: be divided into whole sheep vacuum bagged product and cut apart the vacuum bagged product, whole sheep vacuum bagged: the full lamb that will bake is packed into by the sheep prone position in the big composite evacuated dress retort pouch; Cut apart vacuum bagged: the full lamb that will bake, be cut into five centimetres of band kindred pieces of taking advantage of five centimetres with the meat cutting machine, with neck, flank, foreleg, back leg, liver collocation evenly, every bag 400 gram packing is in the little composite evacuated dress retort pouch of packing into; Can transport for long-distance.

Claims

1, a kind of production method of roast whole lamb lamb meat, it is characterized in that: full lamb is put, pickled, hangs in order paste, baking, finished product roast whole lamb lamb meat, eats finished product roast whole lamb lamb meat raw, described finished product roast whole lamb lamb meat, after can putting in order sheep vacuum packaging or cutting, pack, vacuum packaging, high temperature high pressure sterilizing, insulation, quality inspection, pack, make finished product roast whole lamb lamb meat.

2, according to the production method of the described a kind of roast whole lamb lamb meat of claim 1, it is characterized in that: described full lamb arrangement, full lamb only heavily is no more than 10 kilograms the qualified complete lamb of process veterinary inspector of butchering peeling, the intact wound of epidermis palpus, cleaning human body surface contaminants.

3, according to the production method of the described a kind of roast whole lamb lamb meat of claim 1, it is characterized in that: describedly pickle full lamb, be divided into dry salting, wet cure, wet salting and invade stain method and injection.