CN101103821B - Gelatin protein frozen wrapping mutton granules and preparation method thereof - Google Patents
Gelatin protein frozen wrapping mutton granules and preparation method thereof Download PDFInfo
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- CN101103821B CN101103821B CN2007100703897A CN200710070389A CN101103821B CN 101103821 B CN101103821 B CN 101103821B CN 2007100703897 A CN2007100703897 A CN 2007100703897A CN 200710070389 A CN200710070389 A CN 200710070389A CN 101103821 B CN101103821 B CN 101103821B
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Abstract
The invention discloses a mucedin frozen envelope mutton tablet and the preparation method, which belongs to the meat food processing technical field. The mutton tablet is made by the following steps: a seasoning packet is prepared; the mucedin frozen envelope is prepared; the mutton is cut into small pieces when the acid is discharged, and after being soaked, which is added with the seasoning packet for being stewed; the mucedin frozen envelope is added into the cooked mutton, and then the finished product is made after completing the small vacuum packing, testing and external packing. The mucedin frozen envelope is a pure natural compound gelatine, the periphery of the packaged mutton tablet is a transparent membrane, which has the advantages of good appearance and elasticity, chewing resistance, good taste, good heat resistance, and can keep the frozen envelope shape in the yearly room temperature; the mutton piece inside the mucedin frozen envelope can chronically maintain succulent, tender and tasty, and can be produced and sold all year round. The invention is applicable for being used in meat processing plants.
Description
Technical field
The present invention relates to the meat product processing technique field, relate in particular to graininess mutton and adopt gelatin protein frozen wrapping product and processing method thereof.
Background technology
External mutton processing is based on barbecue and system Tangyuan County material, the present mutton goods of China mainly contain the dried product dried mutton, the pickled and cured meat December lamb, conventional articles such as spiced sauce mutton of sauce spiced and stewed food and the full sheep of fast food, boiled mutton chop, mutton braised in brown sauce, wherein workshop-based production is in the majority, the market competitiveness is poor, and designs and varieties are less, does not have also so far that the graininess outer wrapping is transparent, a listing of the leisure type inner wrapping mutton converted products of high resilience gelatin protein frozen rete.At present, though similar Steamed dumplings with beef membrane granule shape inner wrapping launch is arranged on the market, but it is little, not strong with the cohesive force of meat grain that its wrap film has coating elasticity, throw off easily with broken, can be melted into when especially meeting more than 20 ℃ high temperature aqueous, thereby had a strong impact on commercial quality and placed restrictions on production season.
Summary of the invention
The objective of the invention is at the existing defective of above-mentioned meat coated granule shape inner wrapping product, propose a kind of high-quality deliciousness, safe and sanitary, eutrophy and health care, be enclosed with transparently, full of elasticity at skin, under natural room temperature, do not melt, the mutton graininess leisure inner wrapping product of not cracked gelatin protein frozen rete; Another object of the present invention is the preparation method who proposes this product.
The present invention is achieved through the following technical solutions:
A kind of gelatin protein frozen wrapping mutton granules, this mutton granules can obtain by the weight portion formulation of following component and each component:
1000 parts in mutton, edible gelatin 10-20 part, agar 0.5-1.5 part, antler glue 0.3-0.7 part, xanthan gum 0.4-0.8 part, locust bean gum 0.1-0.8 part, sodium alginate 0-0.3 part, white granulated sugar 0-28 part, salt 16-20 part, yellow rice wine 30-60 part, soy sauce 0-60 part, chickens' extract 1-3 part, ginger 15-20 part, pimiento 0-10 part, anise 0.5-1.5 part, fennel seeds 0.8-1.2 part, cassia bark 0-1.0 part, cloves 0.4-0.8 part, root of Dahurain angelica 0.7-1.3 part, cumin 0.2-0.8 part, dried orange peel 0.7-1.2 part, matrimony vine 4.0-8.0 part, pepper 0.5-1.0 part;
Through the preparation flavor pack; The preparation gelatin protein frozen; The mutton acid discharge, cut fritter, soak after, add flavor pack and burn and stew; The meat grain of stewing well add after gelatin protein frozen wrapping, vacuum inner wrapping, product inspection, the external packing product.
Described edible gelatin is by the prepared pigskin gelatin of pigskin, pig's feet and/or by sheepskin, the prepared sheepskin gelatin of sheep hoof.
Formula for a product of the present invention can further be optimized for:
1000 parts in mutton, 5 parts of pigskin gelatins, 10 parts in sheepskin gelatin, 1.0 parts in agar, 0.5 part of antler glue, 0.6 part of xanthan gum, 0.4 part of locust bean gum, 0.1 part of sodium alginate, 15 parts of white granulated sugars, salt 16,30 parts of yellow rice wine, 55 parts in soy sauce, 2 parts of chickens' extracts, 20 parts in ginger, 7 parts of pimientos, 1.0 parts of anises, 0.8 part of fennel seeds, 0.8 part on cassia bark, 0.4 part of cloves, 0.7 part of the root of Dahurain angelica, 0.5 part of cumin, 1.0 parts of dried orange peels, 5.0 parts of matrimony vines, 0.8 part in pepper.
A kind of preparation method of gelatin protein frozen wrapping mutton granules, carry out according to the following steps:
(1) with the fresh or complete smart mutton that thaws through acid discharge, be cut into the heavy particle of 14-16g, in clear water, soak after 10-20 minute, pick up, standby;
(2) preparation flavor pack: take by weighing the condiment ginger by prescription, pimiento, anise, fennel seeds, cassia bark, cloves, the root of Dahurain angelica, cumin, dried orange peel behind matrimony vine and the pepper, is put in the gauze bag, and tying is standby;
(3) preparation gelatin protein frozen: take by weighing edible gelatin by prescription, agar, antler glue, xanthan gum behind locust bean gum and the sodium alginate, is 13: 100 a part by weight by its full weight and water, puts in 90 ℃ the water, not left alone without help stirring until dissolving, is mixed thoroughly afterwards standby;
(4) burn mutton ginseng and astragali casserole: mutton and water is 1: 1.5 ratio by weight, and water is poured in the jacketed pan, step (1) mutton granules and step (2) flavor pack is dropped in the water again, drags for floating foam after boiling, and big fire was stewed 20-30 minute; Add white granulated sugar after taking out flavor pack, salt, yellow rice wine, soy sauce, little fire was stewed 15-25 minute; Annealing, the stewing chickens' extract that adds after 10-15 minute is mixed thoroughly, the meat grain is pulled out wind cooling 5 minutes;
(5) meat grain, gelatin protein frozen inner wrapping: step (4) is stewed well mutton granules and step (3) gelatin protein frozen in 8-9g: the 1-2g ratio, pour in the small package bag after taking by weighing, after vacuumizing, seal with vacuum packing machine, sterilization;
(6) product inspection, external packing: with the inner wrapping after step (5) sterilization, put in the cold water and cool off, pick up, airing, quality inspection, after the external packing product.
Beneficial effect of the present invention:
1, gelatin protein frozen of the present invention prescription is unique, is rich in collagen, has both enriched mutton goods nutritional labeling, and product is had beauty and health care functions again.
2, gelatin protein frozen of the present invention is the pure natural compound adhesive, is wrapped in meat grain periphery and is the transparence film behind inner wrapping, and outward appearance is good, full of elasticity, anti-chewing, mouthfeel is good, and this glue and meat grain have stronger cohesive force, be difficult for breaking away from cracked, and good heat resistance, under annual room temperature, can keep gelatin.
3, based on the merit of above-mentioned gelatin protein frozen, be wrapped in the mutton granules in this gelatin protein frozen, can keep succulence, deliciousness and delicate for long periods under vacuum-packed condition, mouthfeel is good, and can be in whole year production and sale, so the present invention have increased the converted products of a novelty for the mutton exploitation.
The specific embodiment
Antler glue: Hypon agar-agar Food Co., Ltd in Wenchang, Hainan produces
Xanthan gum: the good lucky bioengineering Co., Ltd (U.S.'s individual proprietorship) of Shandong Zibo produces
Locust bean gum: Britain AB company Tianjin Branch Company is produced
Edible gelatin: Wenzhou China precious gelatin Co., Ltd produces
Sodium alginate: seaweed industry Co., Ltd of Qingdao Rising produces
Chickens' extract: Shanghai fresh food Co., Ltd simply produces
The present invention is described in further detail by following examples, but this is not the concrete qualification that the present invention is being gone up in all senses.
Embodiment 1:
1. the sheep that lives quarantine is butchered, must be defined as healthy anosis sheep through veterinary inspector, peeling cuts open the chest to get internal organ, adopt electric saw that trunk is warded off into two along dorsal part from top to bottom, sheep and goat carcass meat then, bone, fat is cut apart, with fresh full lean meat, place room temperature 0-4 ℃, carry out acid discharge between relative humidity 85-87% acid discharge and handle, process after can adopting new fresh mutton after 24 hours or sending into the quick-freezing room quick-frozen.
Present embodiment takes by weighing the complete smart new fresh mutton of 10kg, is cut into the fritter of 15g/ piece, and clear water soaked after 20 minutes, picked up, and is standby;
2. configuration flavor pack: take by weighing ginger 200g, anise 10g, fennel seeds 8g, dried orange peel 10g, cassia bark 8g, matrimony vine 50g, cloves 4g, pepper 8g, root of Dahurain angelica 7g, pimiento 70g, cumin 5g places in the gauze bag, and tying is standby;
3. preparation gelatin protein frozen: take by weighing agar 10g, antler glue 5g, xanthan gum 6g, locust bean gum 4g, sodium alginate 1g at 90 ℃, dissolves in the 1354ml water, adds pigskin gelatin 50g then, sheepskin gelatin 100g stirs when treating that temperature is reduced to below 30 ℃, gelatin protein frozen;
4. burning mutton ginseng and astragali casserole: at the built-in water 15kg of jacketed pan, put into step (2) flavor pack, boil 15 minutes after, step (1) fritter mutton is added, big fire was stewed system 20 minutes, constantly dragged for floating foam therebetween; Add salt 160g after taking out flavor pack, soy sauce 550g, yellow rice wine 300g, white granulated sugar 150g, little fire was stewed system 15 minutes; Annealing, the stewing chickens' extract 20g that adds after 10 minutes mixes thoroughly, the meat grain is pulled out wind cooling 5 minutes;
5. meat grain, gelatin protein frozen inner wrapping: 20 ℃ of room temperatures, humidity 65%, in between the vacuum packaging of air cleaning degree≤75cuf/ ware, step (4) is stewed well mutton granules and step (3) gelatin protein frozen in 8-9g: the 1-2g ratio, pour in the small package bag after taking by weighing, vacuumize, seal with vacuum packing machine, autoclave sterilization;
6. product inspection, external packing: with step (5) sterilization back inner wrapping, put in the cold water and cool off, pick up, behind the bag appearance airing to be packaged, be carried out to the product quality inspection by company standard, external packing product.
Embodiment 2:
1. take by weighing the complete smart mutton of 10kg quick-frozen, put 0-4 ℃ of defrosting room (air cleaning degree≤500cfu/ ware) and thaw naturally, be cut into the fritter mutton of 14g/ piece, clear water soaked after 20 minutes, picked up, and is standby;
2. configuration flavor pack: take by weighing ginger 150g, anise 5, fennel seeds 12g, cassia bark 2g, dried orange peel 7g, matrimony vine 80g, cloves 6g, root of Dahurain angelica 13g, pepper 10g, pimiento 100g and cumin 8g place in the gauze bag, and tying is standby;
3. preparation gelatin protein frozen: take by weighing agar 15g, antler glue 3g, xanthan gum 8g, locust bean gum 1g puts into 90 ℃ of 1746ml hot water stirring and dissolving, puts into pigskin gelatin 80g again, sheepskin gelatin 120g stirs when treating that temperature is reduced to below 30 ℃, gelatin protein frozen;
4. burning mutton ginseng and astragali casserole: the 15kg that in jacketed pan, discharges water, after putting into flavor pack and boiling 20 minutes, step (1) fritter mutton is added, big fire was stewed system 30 minutes, constantly dragged for floating foam therebetween; Add salt 180g after taking out flavor pack, soy sauce 500g, yellow rice wine 600g, white granulated sugar 50g, little fire was stewed system 20 minutes; Annealing, the stewing chickens' extract 10g that adds after 10 minutes mixes thoroughly, the meat grain is pulled out wind cooling 5 minutes;
5. meat grain, gelatin protein frozen inner wrapping: with embodiment 1;
6. product inspection, external packing: with embodiment 1.
Embodiment 3:
1. take by weighing the complete smart new fresh mutton of 10kg, be cut into the fritter of 16g/ piece, clear water soaked after 20 minutes, picked up, and is standby;
2. configuration flavor pack: ginger 170g, anise 15g, fennel seeds 10g, cloves 8g, root of Dahurain angelica 10g, pepper 5g, dried orange peel 12g, cumin 2g, matrimony vine 40g places in the gauze bag, and tying is standby;
3. preparation gelatin protein frozen: take by weighing agar 5g, antler glue 7g, xanthan gum 4g, locust bean gum 8g, sodium alginate 3g is dissolved in the 977ml hot water and dissolves, and adds sheepskin gelatin 100g then, stir when treating that temperature is reduced to below 30 ℃, gelatin protein frozen;
4. burning mutton ginseng and astragali casserole: at the built-in water 15kg of jacketed pan, put into step (2) flavor pack, boil 10 minutes after, step (1) fritter mutton is added, big fire was stewed system 20 minutes, constantly dragged for floating foam therebetween; Add salt 200g after taking out gauze bag, soy sauce 600g, yellow rice wine 450g, white granulated sugar 280g, little fire was stewed system 15 minutes; Annealing adds chickens' extract 30g after vexed 10 minutes, mix thoroughly, the meat grain is pulled out wind cooling 5 minutes;
5. meat grain, gelatin protein frozen inner wrapping: with embodiment 1;
6. product inspection, external packing: with embodiment 1.
Embodiment 4:
This example is removed and is not added pimiento, white granulated sugar, and outside the soy sauce, all the other raw materials and method all are same as embodiment 1, and this product is a Sugarless type gelatin protein frozen mutton granules, is fit to diabetes patient.
Claims (4)
1. gelatin protein frozen wrapping mutton granules is characterized in that the weight portion prescription of this mutton granules by following component and each component:
1000 parts in mutton, edible gelatin 10-20 part, agar 0.5-1.5 part, antler glue 0.3-0.7 part, xanthan gum 0.4-0.8 part, locust bean gum 0.1-0.8 part, Na-alginate 0-0.3 part, white granulated sugar 0-28 part, salt 16-20 part, yellow rice wine 30-60 part, soy sauce 0-60 part, chickens' extract 1-3 part, ginger 15-20 part, pimiento 0-10 part, anise 0.5-1.5 part, fennel seeds 0.8-1.2 part, cassia bark 0-1.0 part, cloves 0.4-0.8 part, root of Dahurain angelica 0.7-1.3 part, cumin 0.2-0.8 part, dried orange peel 0.7-1.2 part, matrimony vine 4.0-8.0 part, pepper 0.5-1.0 part;
Obtain through the following steps preparation:
(1) with the fresh or complete smart mutton that thaws through acid discharge, be cut into the heavy particle of 14-16g, in clear water, soak after 10-20 minute, pick up, standby;
(2) preparation flavor pack: take by weighing the condiment ginger by prescription, pimiento, anise, fennel seeds, cassia bark, cloves, the root of Dahurain angelica, cumin, dried orange peel behind matrimony vine and the pepper, is put in the gauze bag, and tying is standby;
(3) preparation gelatin protein frozen: take by weighing edible gelatin by prescription, agar, antler glue, xanthan gum behind locust bean gum and the sodium alginate, is 13: 100 a part by weight by its full weight and water, puts in 90 ℃ the water, does not stop to stir, and until dissolving, mixes thoroughly afterwards standby;
(4) burn mutton ginseng and astragali casserole: mutton and water is 1: 1.5 ratio by weight, and water is poured in the jacketed pan, step (1) mutton granules and step (2) flavor pack is dropped in the water again, drags for floating foam after boiling, and big fire was stewed 20-30 minute; Add white granulated sugar after taking out flavor pack, salt, yellow rice wine, soy sauce, little fire was stewed 15-25 minute; Annealing, the stewing chickens' extract that adds after 10-15 minute is mixed thoroughly, the meat grain is pulled out wind cooling 5 minutes;
(5) meat grain, gelatin protein frozen inner wrapping: step (4) is stewed well mutton granules and step (3) gelatin protein frozen in 8-9g: the 1-2g ratio, pour in the small package bag after taking by weighing, after vacuumizing, seal with vacuum packing machine, sterilization;
(6) product inspection, external packing: with the inner wrapping after step (5) sterilization, put in the cold water and cool off, pick up, airing, quality inspection, after the external packing product.
2. a kind of gelatin protein frozen wrapping mutton granules according to claim 1 is characterized in that described edible gelatin is for by the prepared pigskin gelatin of pigskin, pig's feet and/or by sheepskin, the prepared sheepskin gelatin of sheep hoof.
3. a kind of gelatin protein frozen wrapping mutton granules according to claim 1 and 2 is characterized in that the component of described mutton granules prescription and the weight portion of each component are:
1000 parts in mutton, 5 parts of pigskin gelatins, 10 parts in sheepskin gelatin, 1.0 parts in agar, 0.5 part of antler glue, 0.6 part of xanthan gum, 0.4 part of locust bean gum, 0.1 part of Na-alginate, 15 parts of white granulated sugars, salt 16,30 parts of yellow rice wine, 55 parts in soy sauce, 2 parts of chickens' extracts, 20 parts in ginger, 7 parts of pimientos, 1.0 parts of anises, 0.8 part of fennel seeds, 0.8 part on cassia bark, 0.4 part of cloves, 0.7 part of the root of Dahurain angelica, 0.5 part of cumin, 1.0 parts of dried orange peels, 5.0 parts of matrimony vines, 0.8 part in pepper.
4. method for preparing the described gelatin protein frozen wrapping mutton granules of claim 1 is characterized in that carrying out according to the following steps:
(1) with the fresh or complete smart mutton that thaws through acid discharge, be cut into the heavy particle of 14-16g, in clear water, soak after 10-20 minute, pick up, standby;
(2) preparation flavor pack: take by weighing the condiment ginger by prescription, pimiento, anise, fennel seeds, cassia bark, cloves, the root of Dahurain angelica, cumin, dried orange peel behind matrimony vine and the pepper, is put in the gauze bag, and tying is standby;
(3) preparation gelatin protein frozen: take by weighing edible gelatin by prescription, agar, antler glue, xanthan gum behind locust bean gum and the sodium alginate, is 13: 100 a part by weight by its full weight and water, puts in 90 ℃ the water, does not stop to stir, and until dissolving, mixes thoroughly afterwards standby;
(4) burn mutton ginseng and astragali casserole: mutton and water is 1: 1.5 ratio by weight, and water is poured in the jacketed pan, step (1) mutton granules and step (2) flavor pack is dropped in the water again, drags for floating foam after boiling, and big fire was stewed 20-30 minute; Add white granulated sugar after taking out flavor pack, salt, yellow rice wine, soy sauce, little fire was stewed 15-25 minute; Annealing, the stewing chickens' extract that adds after 10-15 minute is mixed thoroughly, the meat grain is pulled out wind cooling 5 minutes;
(5) meat grain, gelatin protein frozen inner wrapping: step (4) is stewed well mutton granules and step (3) gelatin protein frozen in 8-9g: the 1-2g ratio, pour in the small package bag after taking by weighing, after vacuumizing, seal with vacuum packing machine, sterilization;
(6) product inspection, external packing: with the inner wrapping after step (5) sterilization, put in the cold water and cool off, pick up, airing, quality inspection, after the external packing product.
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| CN2007100703897A CN101103821B (en) | 2007-07-27 | 2007-07-27 | Gelatin protein frozen wrapping mutton granules and preparation method thereof |
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| CN2007100703897A CN101103821B (en) | 2007-07-27 | 2007-07-27 | Gelatin protein frozen wrapping mutton granules and preparation method thereof |
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| CN101103821B true CN101103821B (en) | 2010-09-01 |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102599536A (en) * | 2011-12-21 | 2012-07-25 | 安徽天歌鹅业有限责任公司 | Processing method for frozen goose |
| CA2874335C (en) * | 2012-05-21 | 2020-08-11 | Nestec S.A. | Canned food products having one or more fillings |
| CN103859436A (en) * | 2012-12-10 | 2014-06-18 | 河北诸旺食品有限公司 | Sauce marinated product and preparation method thereof |
| CN103932202B (en) * | 2014-03-21 | 2015-06-10 | 五河童师傅食品有限公司 | Lemon honey mutton cube |
| CN105077298B (en) * | 2015-07-07 | 2019-01-29 | 成都大学 | A kind of halogen meat products and its processing method having unique oral sensations |
| CN104957647B (en) * | 2015-07-07 | 2019-01-22 | 成都大学 | A kind of dried meat floss product and its processing method having peculiar flavour |
| CN104982946B (en) * | 2015-07-07 | 2019-01-22 | 成都大学 | A kind of dried meat product and its processing method having unique oral sensations and flavor |
| CN106213430A (en) * | 2016-07-27 | 2016-12-14 | 梁建 | Fricassee flavouring material formula |
| CN115211535A (en) * | 2022-04-13 | 2022-10-21 | 宁夏源鲜食品有限公司 | Mutton chop seasoning and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1887118A (en) * | 2005-06-28 | 2007-01-03 | 朱章其 | Cold cut mutton producing process |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1887118A (en) * | 2005-06-28 | 2007-01-03 | 朱章其 | Cold cut mutton producing process |
Non-Patent Citations (2)
| Title |
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| CN 1887118 A,全文. |
| 孙卫青等.低温羊肉制品的产业化发展.中国西部农产品加工及产业化发展战略研讨会论文集.2001,269-277. * |
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