CN1887117A - Boild mutton producing process - Google Patents
Boild mutton producing process Download PDFInfo
- Publication number
- CN1887117A CN1887117A CNA2005100408948A CN200510040894A CN1887117A CN 1887117 A CN1887117 A CN 1887117A CN A2005100408948 A CNA2005100408948 A CN A2005100408948A CN 200510040894 A CN200510040894 A CN 200510040894A CN 1887117 A CN1887117 A CN 1887117A
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- mutton
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- boild
- vacuum
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Abstract
The boiled mutton producing process includes boiling mutton with certain amount of carrot, scallion, ginger and other seasoning inside a sandwiched pot at certain temperature and pressure for 2-4 hr; fishing out and further processing; and maintaining in refrigerator. The boiled mutton is sanitary, safe, long in preservation period and easy to take.
Description
Technical field: the present invention relates to a kind of processing method of food, particularly relate to a kind of processing method of boild mutton.
Technical background: mutton is the generally edible meat products of China people, particularly at northern area.But how to process the nutrition that could guarantee mutton do not suffer a loss, can satisfy the personage's of each side edible demand again, particularly in China, the kind of sheep is a lot, the processing method of various mutton is also different, thereby causes a lot of mutton because processing is improper, causes waste in vain.
Summary of the invention: purpose of the present invention is exactly the processing method that a kind of boild mutton will be provided, and can guarantee the crudy of mutton effectively, also can refrigerate for a long time simultaneously, is convenient to the transportation and the use of mutton food.The object of the present invention is achieved like this, a kind of processing method of boild mutton, be that 100Kg mutton (belt leather), 1000-2000g square-bottomed bamboo basket fore-telling recklessly, 300-600g green onion, 500-800g ginger, 100-250g light-coloured vinegar, 500-1000g iodizedsalt, the bent wine of 100-250g, 100-200g edible gelatin are put into pot, open steam pressure valve pressure cooker 15-20 minute with 1-2Kg, steam pressure with steam valve transfers to 0.5-0.8Kg again, hot plate and pulled out in 2-4 hour, remove bone, grease.Then mutton there is one of skin to face down and installs box, with Normal juice soup mutton surface grease in the basin is scalded again and go, add edible gelatin soup juice (the every 100Kg mutton for preparing, the edible gelatin that adds 100-200g), advanced freezing 3-5 hour, outbound is packed in the vacuum bag, with vacuum machine vacuum-pumping and sealing, packaging bag is placed on sterilization under 100 degree-121 degree high temperature, the freezing warehouse-in of casing.The present invention is easy to operate, safe and sanitary and preservation mutton food for a long time, and is easy to carry and transport.
The specific embodiment: the processing method of a kind of boild mutton of the present invention is that 100Kg mutton (belt leather), 1000-2000g square-bottomed bamboo basket fore-telling recklessly, 300-600g green onion, 500-800g ginger, 100-250g light-coloured vinegar, 500-1000g iodizedsalt, the bent wine of 100-250g, 100-200g edible gelatin are put into pot, open steam pressure valve pressure cooker 15-20 minute with 1-2Kg, steam pressure with steam valve transfers to 0.5-0.8Kg again, hot plate and pulled out in 2-4 hour, remove bone, grease.Then mutton there is one of skin to face down and installs box, with Normal juice soup mutton surface grease in the basin is scalded again and go, add edible gelatin soup juice (the every 100Kg mutton for preparing, the edible gelatin that adds 100-200g), advanced the freezing 3-5 in storehouse hour, outbound is packed in the vacuum bag, with vacuum machine vacuum-pumping and sealing, packaging bag is placed on sterilization under 100 degree-121 degree high temperature, the freezing warehouse-in of casing.During concrete enforcement, choose the age in 1-2 year, body weight is the goat of 20-40Kg, stable breeding was observed 2-7 days, through inspection and quarantine, butchered when guaranteeing for healthy goat, cut off arteria carotis with sharp knife neck behind the ear and drain blood, the water of putting into 50 degree-60 degree stir 2-5 minute unhairing, after the bulk hair goes to the greatest extent, pull out and are placed on the operating desk, scrape off impurity such as fine hair again, hook the rear foot with swivel hook, reversal of the natural order of things gills on brandreth, head, pin, oesophagus, tracheae is cut apart, cut off neck earlier from the middle one-to-two of backbone, be divided into two from waist again, go into the pond and pile clear water and soaked 6-24 hour, changed one time clear water in 4-6 hour, pull out and put into jacketed pan water is burnt to 100 degree, water outlet in 5 minutes removes dehematize slag and dirt, pulls out.Clean with one one in clear water, put into pot, add corresponding batching, open steam valve pressure cooker 15-20 minute with 1-2Kg, the steam pressure with steam valve transfers to 0.5-0.8Kg again, hots plate and pulls out in 2-4 hour, removes bone, grease.Then mutton there is one of skin to face down and installs box, with Normal juice soup mutton surface grease in the basin is scalded again and go, add edible gelatin soup juice (the every 100Kg mutton for preparing, the edible gelatin that adds 100-200g), advanced the freezing 3-5 in storehouse hour, outbound is packed in the vacuum bag, with vacuum machine vacuum-pumping and sealing, then with packaging bag sterilization under 100 degree-121 degree high temperature, the freezing warehouse-in of casing.Mutton food after the present invention processing when edible, opens the package, and puts into pot, and adding an amount of condiment, colouring, heating according to people's taste is edible.
Claims (1)
1. the processing method of a kind of boild mutton of the present invention is with 100Kg mutton, 1000-2000g square-bottomed bamboo basket fore-telling recklessly, 300-600g green onion, 500-800g ginger, 100-250g light-coloured vinegar, 500-1000g iodizedsalt, the bent wine of 100-250g, 100-200g edible gelatin, put into pot, open steam pressure valve pressure cooker 15-20 minute with 1-2Kg, steam pressure with steam valve transfers to 0.5-0.8Kg again, hot plate and pulled out in 2-4 hour, remove bone, grease; Then mutton there is one of skin to face down and installs box, with Normal juice soup mutton surface grease in the basin is scalded again and go, add the edible gelatin soup juice for preparing, advanced the freezing 3-5 in storehouse hour, outbound is packed in the vacuum bag, with vacuum machine vacuum-pumping and sealing, packaging bag is placed on sterilization under 100 degree-121 degree high temperature, the freezing warehouse-in of casing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100408948A CN100376174C (en) | 2005-06-28 | 2005-06-28 | Boild mutton producing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100408948A CN100376174C (en) | 2005-06-28 | 2005-06-28 | Boild mutton producing process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1887117A true CN1887117A (en) | 2007-01-03 |
| CN100376174C CN100376174C (en) | 2008-03-26 |
Family
ID=37576399
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100408948A Expired - Fee Related CN100376174C (en) | 2005-06-28 | 2005-06-28 | Boild mutton producing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100376174C (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544161A (en) * | 2015-01-23 | 2015-04-29 | 陆玉龙 | Nourishing mutton product with skin and making method thereof |
| CN109195459A (en) * | 2016-05-26 | 2019-01-11 | Cj第制糖株式会社 | The processed food for preparing the method for processed food and being prepared with same method |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1170526A (en) * | 1996-10-09 | 1998-01-21 | 王东 | Processing method for mutton |
| CN1156563A (en) * | 1996-12-18 | 1997-08-13 | 李彦鹏 | Quick-frozen sheep soup and producing process thereof |
-
2005
- 2005-06-28 CN CNB2005100408948A patent/CN100376174C/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544161A (en) * | 2015-01-23 | 2015-04-29 | 陆玉龙 | Nourishing mutton product with skin and making method thereof |
| CN109195459A (en) * | 2016-05-26 | 2019-01-11 | Cj第制糖株式会社 | The processed food for preparing the method for processed food and being prepared with same method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100376174C (en) | 2008-03-26 |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20080326 |