CN1915088A - Method for preparing hand-grasping mutton - Google Patents
Method for preparing hand-grasping mutton Download PDFInfo
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- CN1915088A CN1915088A CNA2006101532082A CN200610153208A CN1915088A CN 1915088 A CN1915088 A CN 1915088A CN A2006101532082 A CNA2006101532082 A CN A2006101532082A CN 200610153208 A CN200610153208 A CN 200610153208A CN 1915088 A CN1915088 A CN 1915088A
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- mutton
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- finger
- remove
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Abstract
A method for cooking the hand grabbed mutton includes such steps as carefully choosing raw mutton, washing, and pre-treating, pre-boiling, vacuum packing, sterilizing and cooling.
Description
Technical field
The present invention relates to a kind of preparation method of Lamb food, especially relate to a kind of preparation method of local flavour food-finger mutton.
Background technology
Sheep is one of the most familiar domestic animal of people, mutton nature and flavor heat, the effect that warm middle qi-restoratives, Appetizing spleen-tonifying are arranged, mutton food is very popular, Ningxia is located in the northwest, and natural environment is richly endowed by nature, particularly salt pond, Lingwu, to reach southern mountain area with one heart scarcely populated, herbage is abundant, pollution-free, the growth of suitable cattle and sheep, and the beef and mutton meat exquisiteness of producing, delicious flavour, nutrition are very abundant; Finger mutton is the traditional properties snack of Ningxia Islamic product, only limit to dining room or family at present and adopt traditional processing method culinary art edible, with the product that traditional processing method is cooked out, not only the shelf-life is short at normal temperatures, be difficult for storing, and carry very inconvenient.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art, the preparation method of a kind of finger mutton of long shelf-life under a kind of good, easy to carry safety of original local flavor, color tool that can keep finger mutton, the normal temperature is provided.
The present invention realizes in the following way:
A kind of preparation method of finger mutton is characterized in that: this preparation method comprises the steps: selected, cleaning, preliminary treatment, precooks, vacuum-packed sealing, sterilization, cooling;
Described selected be to select for use more than 1 year below 2 years, focus on 14 to 15 kilograms mutton;
Described preliminary treatment is with the mutton after cleaning, and removes thigh bone, removes neck, removes excellent bone, removes big bone, and the part of going lymph and excision not to process is cut into mutton and widely is 1.5-3 centimetre, long strip for 8-12 centimetre;
Described precooking is that the cutlet that cuts is put into jacketed pan or iron pan, boils the back and removes floating foam, put into condiment after, boiled again 20-30 minute, the condiment of putting into has green onion, ginger, anise, Chinese prickly ash, edible salt;
In per 100 kilograms mutton, the green onion of adding is 3 kilograms, 1.5 kilograms of ginger, anistree 0.3 kilogram, 0.5 kilogram in Chinese prickly ash, 1.3 kilograms of edible salts;
Described sterilization is to put into horizontal sterilizer rapidly through the packaging bag of vacuum seal, is sterilization under 121 ℃ the condition in temperature;
Described packaging bag is the retort pouch made from plastic sheeting and aluminium foil laminated film.
The present invention has following effect:
1) finger mutton of producing promptly keeps original local flavor, has realized industrialized production again: the retort pouch that method provided by the invention, packaging material select for use plastic sheeting and aluminium foil laminated film to make, product adopts and vacuumizes packing, high-temperature sterilization, back-pressure cooling.
2) flavouring infiltrate in the meat easily and also seasoning distribution even: after the present invention cleans the mutton of acceptance(check), remove big bone, the part of going lymph and excision not to process according to the stripping and slicing that requires in the technology, is precooked after the stripping and slicing, when precooking, solidify gradually after protein in the muscle is heated, musculature is tight, moisture content in the muscle is taken off brush lightly, after the muscle dehydration, can make flavouring infiltrate muscle and provide assurance the content of finished product solid content.Processing after precooking can be killed a part of microorganism that adheres on the meat, helps bactericidal effect.
3) bactericidal effect is good: mainly contain meat poison bacillus in the meat foods packed in carton containers, meat poison bacillus anaerobic clostridium, it is not only spoilage organisms and causes food poisoning, the hear resistance of its gemma is very strong, the energy decomposing protein, and produce with the compound of stench, cause the bag that expands, because meat poison gemma bacterium is suitable for growing in can most, be not allow this bacterial growth breeding in tinned food, according to test, meat poison gemma bacterium just is lower than below 4.8 at pH value can not growth and breeding, so just can take the method for disinfection of boiling water when pH value is lower than 4.6, the sterilization temperature that the present invention adopts is 121 ℃, just in time is the lethal temperature of meat poison gemma bacterium.
4) crisp mashed, good to eat, the complete form of the product meat that processes, piece shape size are even, and can keep the color of original finger mutton: the microbial contamination in the processing method provided by the invention in the strict whole technical process of control, shorten process time as far as possible, guaranteed the quality of product.
5) long shelf-life: adopt product that preparation method provided by the invention processes and use conventional methods product processed and compare, shelf-life prolongs greatly, the finger mutton shelf-life that conventional method processes was generally about 2 days, and adopt method provided by the invention, its shelf-life of the product that processes is more than 10 months.
The specific embodiment
Embodiment: a kind of preparation method of finger mutton, this preparation method comprised the steps: to select for use more than 1 year below 2 years, focus on 14 to 15 kilograms mutton, with the mutton chosen with flame disinfection after, clean with running water, with the mutton after cleaning, remove thigh bone, remove neck, remove excellent bone, remove big bone, the part of going lymph and excision not to process, mutton is cut into wide for 1.5-3 centimetre, length is 8-12 centimetre strip, the cutlet that cuts is put into jacketed pan or iron pan, boil the back and remove floating foam, after putting into condiment, boiled again 20-30 minute, the condiment of putting into comprises green onion, ginger, anistree, Chinese prickly ash, edible salt, in per 100 kilograms mutton, the green onion that adds is 3 kilograms, 1.5 kilograms of ginger, anistree 0.3 kilogram, 0.5 kilogram in Chinese prickly ash, 1.3 kilograms of edible salts, metering then, weigh, the mutton that measures is packed in the packaging bag, be 0.085Mpa condition lower sealing with vacuum packing machine in vacuum immediately, to put into horizontal sterilizer rapidly through the packaging bag of vacuum seal, be sterilization under 121 ℃ the condition in temperature, the product after the sterilization put into the cooling water basin cool off, wipe clean the outer moisture of bag then, put into constant heat storage, constant temperature seven days, after the assay was approved, packing is dispatched from the factory.
Packaging bag is the retort pouch made from plastic sheeting and aluminium foil laminated film.
Claims (7)
1. the preparation method of a finger mutton is characterized in that: this preparation method comprises the steps: selected, cleaning, preliminary treatment, precooks, vacuum-packed sealing, sterilization, cooling.
2. the preparation method of a kind of finger mutton as claimed in claim 1 is characterized in that: described selected be to select for use more than 1 year below 2 years, focus on 14 to 15 kilograms mutton.
3. the preparation method of a kind of finger mutton as claimed in claim 1, it is characterized in that: described preliminary treatment is with the mutton after cleaning, remove thigh bone, remove neck, remove excellent bone, remove big bone, the part of going lymph and excision not to process, mutton is cut into wide for 1.5-3 centimetre, long strip for 8-12 centimetre.
4. the preparation method of a kind of finger mutton as claimed in claim 1, it is characterized in that: described precooking is that the cutlet that cuts is put into jacketed pan or iron pan, boils the back and removes floating foam, put into condiment after, boiled 20-30 minute, the condiment of putting into has green onion, ginger, anise, Chinese prickly ash, edible salt again.
5. the preparation method of a kind of finger mutton as claimed in claim 4 is characterized in that: in per 100 kilograms mutton, the green onion of adding is 3 kilograms, 1.5 kilograms of ginger, anistree 0.3 kilogram, 0.5 kilogram in Chinese prickly ash, 1.3 kilograms of edible salts.
6. the preparation method of a kind of finger mutton as claimed in claim 1 is characterized in that: described sterilization is that horizontal sterilizer is put in the packaging bag through vacuum seal rapidly, is sterilization under 121 ℃ the condition in temperature.
7. the preparation method of a kind of finger mutton as claimed in claim 6, it is characterized in that: described packaging bag is the retort pouch made from plastic sheeting and aluminium foil laminated film.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101532082A CN1915088A (en) | 2006-09-07 | 2006-09-07 | Method for preparing hand-grasping mutton |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101532082A CN1915088A (en) | 2006-09-07 | 2006-09-07 | Method for preparing hand-grasping mutton |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1915088A true CN1915088A (en) | 2007-02-21 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006101532082A Pending CN1915088A (en) | 2006-09-07 | 2006-09-07 | Method for preparing hand-grasping mutton |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1915088A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489710A (en) * | 2014-12-23 | 2015-04-08 | 宁夏大学 | Preparation method of islamic boiled mutton |
| CN105029458A (en) * | 2015-07-06 | 2015-11-11 | 刘小发 | Northern Shaanxi flavor mutton product and making method thereof |
| CN106722283A (en) * | 2016-11-30 | 2017-05-31 | 合力泰科技股份有限公司 | The preparation method that ecosystem hand grabs mutton chop |
-
2006
- 2006-09-07 CN CNA2006101532082A patent/CN1915088A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489710A (en) * | 2014-12-23 | 2015-04-08 | 宁夏大学 | Preparation method of islamic boiled mutton |
| CN105029458A (en) * | 2015-07-06 | 2015-11-11 | 刘小发 | Northern Shaanxi flavor mutton product and making method thereof |
| CN106722283A (en) * | 2016-11-30 | 2017-05-31 | 合力泰科技股份有限公司 | The preparation method that ecosystem hand grabs mutton chop |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Open date: 20070221 |