CN105995893A - Mutton smell modifier and preparation method thereof - Google Patents
Mutton smell modifier and preparation method thereof Download PDFInfo
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- CN105995893A CN105995893A CN201610370904.2A CN201610370904A CN105995893A CN 105995893 A CN105995893 A CN 105995893A CN 201610370904 A CN201610370904 A CN 201610370904A CN 105995893 A CN105995893 A CN 105995893A
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Abstract
The invention relates to the technical field of food flavor treatment, in particular to a mutton smell modifier and a preparation method thereof. Amomum kravanh pierre ex gagnep., villous amomum fruits, licorice roots, seaweed, musk, star aniseed, cinnamon bark, fennel seeds, Chinese prickly ash and hot peppers react in proportioning, so that physical blending and chemical mixing are generated between raw materials, the generation of an oxidation resistant substance capable of preventing a main component namely 4-butyloctanoic acid in mutton smell from generating is promoted in the modifier, and the flavor and the taste of the mutton are improved; in the preparing process, through restriction to the principle and the parts(compounding ratio) of the raw materials, the raw materials generate synergistic reaction, the health-care efficacies are strengthened, particularly the dosage of the seaweed is promoted to be more than or equal to twice of the dosage of the licorice roots, and the licorice roots and the seaweed are in combined action, so that when the mutton smell modifier is applied and used for removing the mutton smell, the health-care efficacies of the mutton can be improved, part of harmful bacteria can be killed, and the quality guarantee period can be prolonged.
Description
Technical field
The present invention relates to flavour of food products processing technology field, especially a kind of Carnis caprae seu ovis smell of mutton modifying agent
And preparation method thereof.
Background technology
Carnis caprae seu ovis is Chinese second largest meat, and this is primarily due to Carnis caprae seu ovis and has good
Health-care effect, it is possible to lactogenic, strong spleen stomach invigorating, improves sexual function, improves sperm quality etc.；
But owing to Carnis caprae seu ovis there are substantial amounts of smell of mutton so that most people eat for Carnis caprae seu ovis and do not practise
Used, cause the welcome degree of Carnis caprae seu ovis to be nothing like Carnis Sus domestica；And through researcher to Carnis caprae seu ovis
The source of smell of mutton carries out research and discussion, just because of wherein containing smell of mutton, is goat needs itself
Send one and be similar to the chemical substance (main component: 4-butyl octanal) of " hormone "
Attract opposite sex goat, and then cause the favor of opposite sex goat；Will produce substantial amounts of in this process
This kind of material, and this material is after contact oxygen, it will it is oxidized to 4-butyl octanoic acid, enters
And produce smell of mutton, cause the local flavor of Carnis caprae seu ovis and taste poor, and then affect the appetite of eater.
In the prior art, the researcher of the invention is for the going of smell of mutton present in Carnis caprae seu ovis
Except smell of mutton modifying agent studied, if number of patent application is 2015102391019 " one
Plant smell of mutton modifying agent of use and preparation method thereof in dried mutton manufacturing process ", which employs
Anise, Radix Glycyrrhizae, Fructus Foeniculi, Pericarpium Zanthoxyli, Rhizoma Alpiniae Officinarum, Herba Pelargonii Graveolentis, Radix Et Rhizoma Nardostachyos, Fructus Capsici, Cortex cinnamomi japonici (Ramulus Cinnamomi), white
The raw materials such as button, Fructus Tsaoko, Fructus Amomi so that during Carnis caprae seu ovis is used for preparing dried mutton, reach right
The removal of Carnis caprae seu ovis smell of mutton so that the taste good of dried mutton so that the local flavor of dried mutton and taste
Improved, reduce the fat content of product, increase percent protein, retain selenium element, improve sheep
The quality of meat and quality.
But, while it is true, in prior art for Carnis caprae seu ovis smell of mutton modifying agent research relatively
Few, and also it is difficult to the nutritional quality reaching comprehensively to improve Carnis caprae seu ovis, farthest reduce Carnis caprae seu ovis
Smell of mutton, improves the health-care effect of the Carnis caprae seu ovis after improvement；In consideration of it, this researcher is to Carnis caprae seu ovis smell of mutton
The formula of modifying agent carries out research once again and process so that the smell of mutton modifying agent of acquisition can have
The reduction Carnis caprae seu ovis smell of mutton of effect, the local flavor improving Carnis caprae seu ovis and taste, while improving nutritive value,
Carnis caprae seu ovis can also be made to have health-care effect concurrently.
Summary of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of Carnis caprae seu ovis
Smell of mutton modifying agent and preparation method thereof.
It is achieved particular by techniques below scheme:
A kind of Carnis caprae seu ovis smell of mutton modifying agent, its material composition is Fructus Amomi Rotundus 2-7 part, sand in parts by weight
Core 1-3 part, Radix Glycyrrhizae 1-3 part, Sargassum 6-10 part, Moschus 1-3 part, anistree 1-7 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 2-4
Part, Fructus Foeniculi 1-2 part, Pericarpium Zanthoxyli 1-5 part, Fructus Capsici 1-5 part.
Described material composition is Fructus Amomi Rotundus 5 parts, Fructus Amomi 2 parts, 2 parts of Radix Glycyrrhizae, sea in parts by weight
5 parts of algae, 2 parts of Moschus, anise 3 parts, 3 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), 1.5 parts of Fructus Foeniculi, 3 parts of Pericarpium Zanthoxyli, Fructus Capsici 4
Part.
The present invention also provides for the preparation method of above-mentioned Carnis caprae seu ovis smell of mutton modifying agent, including following step
Rapid:
(1) by after Fructus Amomi Rotundus, Fructus Amomi mixing, it is placed in temperature and is-10～the environment of-3 DEG C is placed
1-5 days, then it is ground into powder, and be placed in the environment that temperature is 20-30 DEG C, put
Put 1-3 days, then ground, and cross the sieve of 50-130 mesh, obtain batch mixing a；
(2) by after Radix Glycyrrhizae, Sargassum, Moschus mixing, water soaking is used to process, water
Consumption is the 1-3 times of weight of Sargassum, and in immersion process, adjusts temperature from the beginning of 20 DEG C,
After being warming up to 70 DEG C with 3 DEG C/min, it is sent in grinder, grinds pulping, and slurry is put
It is that 0-5 DEG C of standing processes 1-3min in temperature, then is sent to grinder grinding, and cross 50-130
Purpose is sieved, and obtains batch mixing b；
(3) by after anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi mixing, ground, and crossed 50-130 mesh sieve,
Batch mixing c；
(4), after being mixed with Fructus Capsici by Pericarpium Zanthoxyli, it is processed in temperature is 40-60 DEG C 1-3min,
It is placed in again in the environment that temperature is-10～3 DEG C, places 2-3 days, pulverize, obtain batch mixing d；
(5) batch mixing a is first mixed with batch mixing d, be placed in the environment that temperature is 40-90 DEG C place
Reason 10-20s, adds batch mixing b, uses ultrasonic Treatment 10-30s, adds batch mixing c, sends into and sends out
Ferment pond, controls temperature and is 50-70 DEG C, fermentation process at least 3 days, sterilizing, packaging.
Described ultrasound wave, its frequency is 20-40Hz.
Above-mentioned Carnis caprae seu ovis smell of mutton modifying agent in use, is to be mixed with Carnis caprae seu ovis by modifying agent
After conjunction, and it is stirred for uniformly, after pickling 1-3 days, enters in the water that water temperature is at least 45 DEG C and soak
Bubble processes at least 3min, rinses well,.
Compared with prior art, the technique effect of the present invention is embodied in:
By Fructus Amomi Rotundus, Fructus Amomi, Radix Glycyrrhizae, Sargassum, Moschus, anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi, Pericarpium Zanthoxyli,
Fructus Capsici carries out proportioning effect so that physical blending and chemical mixing occur between each raw material, promotes
Modifying agent generates and can stop the main component in Carnis caprae seu ovis smell of mutton: 4-butyl octanoic acid generation oxygen
Change, improve local flavor and the taste of Carnis caprae seu ovis, and in process for preparation, former by raw material
Then and the restriction of proportioning part so that produce synergism between each raw material, strengthen health-care effect,
Especially promote the Sargassum consumption twice more than or equal to Radix Glycyrrhizae consumption so that Radix Glycyrrhizae and Sargassum
Common effect so that while application is removed with Carnis caprae seu ovis smell of mutton, it is possible to increase the health care of Carnis caprae seu ovis
Effect, kills part harmful bacteria, extends the shelf-life.
The invention is especially through to the step in the preparation method of Carnis caprae seu ovis smell of mutton modifying agent
It is bound so that the mixing of each material composition is accurate for opportunity, improves individual former largely
The cooperative effect of material composition so that each raw material is in mixed process, it is possible to effectively form one
Antioxidant, it is to avoid the effective ingredient producing smell of mutton aoxidizes；But also combine and prepared
Raw material addition sequence in journey and the restriction of processing parameter, the control of composition of raw materials so that have a strong smell
Containing abundant flavor substance and the material that improves taste in improving agent so that its with Carnis caprae seu ovis
During effect, it is possible to the effective local flavor improving Carnis caprae seu ovis and taste, improve the nutrition of Carnis caprae seu ovis
It is worth so that the selenium element in Carnis caprae seu ovis product maintains 0.05-0.09mg/100g, effectively improves
The health-care effect of Carnis caprae seu ovis product and nutritive value.
The raw material of the smell of mutton modifying agent of the invention is easy to get, and cost is relatively low, and Making programme is simple,
Energy consumption is relatively low.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme is further limited
Fixed, but claimed scope is not only limited to description.
Embodiment 1
A kind of Carnis caprae seu ovis smell of mutton modifying agent, its material composition be by weight Fructus Amomi Rotundus 2kg, Fructus Amomi 1kg,
Radix Glycyrrhizae 1kg, Sargassum 6kg, Moschus 1kg, anistree 1kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 2kg, Fructus Foeniculi 1kg, Pericarpium Zanthoxyli 1kg,
Fructus Capsici 1kg.
Preparation method, comprises the following steps:
(1) by after Fructus Amomi Rotundus, Fructus Amomi mixing, placement 1 day it is placed in the environment that temperature is-10 DEG C,
It is ground into powder again, and is placed in the environment that temperature is 20 DEG C, place 1 day, then
Ground, and crossed the sieve of 50 mesh, obtained batch mixing a；
(2) by after Radix Glycyrrhizae, Sargassum, Moschus mixing, water soaking is used to process, water
Consumption is 1 times of weight of Sargassum, and in immersion process, adjustment temperature is from the beginning of 20 DEG C, with 3 DEG C
After/min is warming up to 70 DEG C, it is sent in grinder, grinds pulping, and slurry is placed in temperature
It is that 0 DEG C of standing processes 1min, then is sent to grinder grinding, and cross the sieve of 50 mesh, obtain mixed
Material b；
(3) by after anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi mixing, ground, and crossed 50 mesh sieves,
Batch mixing c；
(4), after being mixed with Fructus Capsici by Pericarpium Zanthoxyli, it is processed in temperature is 40 DEG C 1min, then
It is placed in the environment that temperature is-10 DEG C, places 2 days, pulverize, obtain batch mixing d；
(5) batch mixing a is first mixed with batch mixing d, be placed in the environment that temperature is 40 DEG C processing
10s, adds batch mixing b, uses ultrasonic Treatment 10s, adds batch mixing c, sends into fermentation vat, control
Temperature processed is 50 DEG C, fermentation process at least 3 days, sterilizing, packaging.
During using, by Carnis caprae seu ovis and smell of mutton modifying agent according to mass ratio be 1: 1 mix after,
After pickling process 1 day, it is placed in the water that temperature is 45 DEG C after immersion treatment 3min, rinses
Clean Carnis caprae seu ovis,.
Embodiment 2
A kind of Carnis caprae seu ovis smell of mutton modifying agent, its material composition be by weight Fructus Amomi Rotundus 7kg, Fructus Amomi 3kg,
Radix Glycyrrhizae 3kg, Sargassum 10kg, Moschus 3kg, anistree 7kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 4kg, Fructus Foeniculi 2kg, Pericarpium Zanthoxyli
5kg, Fructus Capsici 5kg.
Preparation method, comprises the following steps:
(1) by after Fructus Amomi Rotundus, Fructus Amomi mixing, placement 5 days it is placed in the environment that temperature is-3 DEG C,
It is ground into powder again, and is placed in the environment that temperature is 30 DEG C, place 3 days, then
Ground, and crossed the sieve of 130 mesh, obtained batch mixing a；
(2) by after Radix Glycyrrhizae, Sargassum, Moschus mixing, water soaking is used to process, water
Consumption is 3 times of weight of Sargassum, and in immersion process, adjustment temperature is from the beginning of 20 DEG C, with 3 DEG C
After/min is warming up to 70 DEG C, it is sent in grinder, grinds pulping, and slurry is placed in temperature
It is that 5 DEG C of standings process 3min, then is sent to grinder grinding, and cross the sieve of 130 mesh, obtain mixed
Material b；
(3) by after anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi mixing, ground, and crossed 130 mesh sieves,
Batch mixing c；
(4), after being mixed with Fructus Capsici by Pericarpium Zanthoxyli, it is processed in temperature is 60 DEG C 3min, then
It is placed in the environment that temperature is 3 DEG C, places 3 days, pulverize, obtain batch mixing d；
(5) batch mixing a is first mixed with batch mixing d, be placed in the environment that temperature is 90 DEG C processing
20s, adds batch mixing b, uses ultrasonic Treatment 30s, adds batch mixing c, sends into fermentation vat, control
Temperature processed is 70 DEG C, fermentation process at least 3 days, sterilizing, packaging.
Described ultrasound wave, its frequency is 20Hz.
During Carnis caprae seu ovis boiling, smell of mutton modifying agent is added thereto, and addition and Carnis caprae seu ovis
After mass ratio is 0.3: 1 mixing, by its boiling 5min under boiling environment, clean up Carnis caprae seu ovis,
?.
Embodiment 3
A kind of Carnis caprae seu ovis smell of mutton modifying agent, its material composition be by weight Fructus Amomi Rotundus 5kg, Fructus Amomi 2kg,
Radix Glycyrrhizae 2kg, Sargassum 5kg, Moschus 2kg, anistree 3kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3kg, Fructus Foeniculi 1.5kg, Pericarpium Zanthoxyli
3kg, Fructus Capsici 4kg.
Preparation method, comprises the following steps:
(1) by after Fructus Amomi Rotundus, Fructus Amomi mixing, placement 3 days it is placed in the environment that temperature is-5 DEG C,
It is ground into powder again, and is placed in the environment that temperature is 25 DEG C, place 2 days, then
Ground, and crossed the sieve of 80 mesh, obtained batch mixing a；
(2) by after Radix Glycyrrhizae, Sargassum, Moschus mixing, water soaking is used to process, water
Consumption is 2 times of weight of Sargassum, and in immersion process, adjustment temperature is from the beginning of 20 DEG C, with 3 DEG C
After/min is warming up to 70 DEG C, it is sent in grinder, grinds pulping, and slurry is placed in temperature
It is that 3 DEG C of standings process 2min, then is sent to grinder grinding, and cross the sieve of 80 mesh, obtain mixed
Material b；
(3) by after anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi mixing, ground, and crossed 80 mesh sieves,
Batch mixing c；
(4), after being mixed with Fructus Capsici by Pericarpium Zanthoxyli, it is processed in temperature is 50 DEG C 2min, then
It is placed in the environment that temperature is-5 DEG C, places 65h, pulverize, obtain batch mixing d；
(5) batch mixing a is first mixed with batch mixing d, be placed in the environment that temperature is 70 DEG C processing
15s, adds batch mixing b, uses ultrasonic Treatment 20s, adds batch mixing c, sends into fermentation vat, control
Temperature processed is 60 DEG C, fermentation process at least 3 days, sterilizing, packaging.
Described ultrasound wave, its frequency is 40Hz.
In use, it is to mix above-mentioned smell of mutton modifying agent and Carnis caprae seu ovis at 0.1: 1 according to mass ratio
After, and be stirred for uniformly, adding the water accounting for Carnis caprae seu ovis weight 1 times, after being warming up to boiling, boil
10min processed, cleans up Carnis caprae seu ovis,.
Embodiment 4
A kind of Carnis caprae seu ovis smell of mutton modifying agent, its material composition be by weight Fructus Amomi Rotundus 2kg, Fructus Amomi 3kg,
Radix Glycyrrhizae 2kg, Sargassum 10kg, Moschus 1kg, anistree 7kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3kg, Fructus Foeniculi 1kg, Pericarpium Zanthoxyli
4kg, Fructus Capsici 2kg.
Preparation method, comprises the following steps:
(1) by after Fructus Amomi Rotundus, Fructus Amomi mixing, placement 5 days it is placed in the environment that temperature is-10 DEG C,
It is ground into powder again, and is placed in the environment that temperature is 20 DEG C, place 3 days, then
Ground, and crossed the sieve of 50 mesh, obtained batch mixing a；
(2) by after Radix Glycyrrhizae, Sargassum, Moschus mixing, water soaking is used to process, water
Consumption is 3 times of weight of Sargassum, and in immersion process, adjustment temperature is from the beginning of 20 DEG C, with 3 DEG C
After/min is warming up to 70 DEG C, it is sent in grinder, grinds pulping, and slurry is placed in temperature
It is that 0 DEG C of standing processes 3min, then is sent to grinder grinding, and cross the sieve of 50 mesh, obtain mixed
Material b；
(3) by after anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi mixing, ground, and crossed 130 mesh sieves,
Batch mixing c；
(4), after being mixed with Fructus Capsici by Pericarpium Zanthoxyli, it is processed in temperature is 40 DEG C 3min, then
It is placed in the environment that temperature is-10 DEG C, places 3 days, pulverize, obtain batch mixing d；
(5) batch mixing a is first mixed with batch mixing d, be placed in the environment that temperature is 40 DEG C processing
20s, adds batch mixing b, uses ultrasonic Treatment 10s, adds batch mixing c, sends into fermentation vat, control
Temperature processed is 70 DEG C, fermentation process at least 3 days, sterilizing, packaging.
Described ultrasound wave, its frequency is 30Hz.
During using, by its with Carnis caprae seu ovis according to weight ratio be 0.7: 1 mix after, stir equal
Even, pickle at temperature is 40-50 DEG C 3 days, then be placed in the water that temperature is 70 DEG C immersion
Process 15min, clean up Carnis caprae seu ovis,.
Embodiment 5
A kind of Carnis caprae seu ovis smell of mutton modifying agent, its material composition be by weight Fructus Amomi Rotundus 6kg, Fructus Amomi 3kg,
Radix Glycyrrhizae 2kg, Sargassum 7kg, Moschus 1kg, anistree 2kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3kg, Fructus Foeniculi 2kg, Pericarpium Zanthoxyli 2kg,
Fructus Capsici 4kg.
Preparation method, comprises the following steps:
(1) by after Fructus Amomi Rotundus, Fructus Amomi mixing, placement 1 day it is placed in the environment that temperature is-3 DEG C,
It is ground into powder again, and is placed in the environment that temperature is 30 DEG C, place 1 day, then
Ground, and crossed the sieve of 130 mesh, obtained batch mixing a；
(2) by after Radix Glycyrrhizae, Sargassum, Moschus mixing, water soaking is used to process, water
Consumption is 1 times of weight of Sargassum, and in immersion process, adjustment temperature is from the beginning of 20 DEG C, with 3 DEG C
After/min is warming up to 70 DEG C, it is sent in grinder, grinds pulping, and slurry is placed in temperature
It is that 3 DEG C of standings process 2min, then is sent to grinder grinding, and cross the sieve of 80 mesh, obtain mixed
Material b；
(3) by after anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi mixing, ground, and crossed 50 mesh sieves,
Batch mixing c；
(4), after being mixed with Fructus Capsici by Pericarpium Zanthoxyli, it is processed in temperature is 50 DEG C 2min, then
It is placed in the environment that temperature is 3 DEG C, places 2 days, pulverize, obtain batch mixing d；
(5) batch mixing a is first mixed with batch mixing d, be placed in the environment that temperature is 90 DEG C processing
10s, adds batch mixing b, uses ultrasonic Treatment 30s, adds batch mixing c, sends into fermentation vat, control
Temperature processed is 50 DEG C, fermentation process at least 3 days, sterilizing, packaging.
Described ultrasound wave, its frequency is 25Hz.
During using, by its with Carnis caprae seu ovis according to weight ratio be 0.6: 1 mix after, stir equal
Even, pickle at temperature is 45 DEG C 2 days, then be placed in the water that temperature is 50 DEG C at immersion
Reason 20min, cleans up Carnis caprae seu ovis,.
Claims (4)
1. a Carnis caprae seu ovis smell of mutton modifying agent, it is characterised in that its material composition is in parts by weight
For Fructus Amomi Rotundus 2-7 part, Fructus Amomi 1-3 part, Radix Glycyrrhizae 1-3 part, Sargassum 6-10 part, Moschus 1-3 part, anise
1-7 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 2-4 part, Fructus Foeniculi 1-2 part, Pericarpium Zanthoxyli 1-5 part, Fructus Capsici 1-5 part.
2. Carnis caprae seu ovis smell of mutton modifying agent as claimed in claim 1, it is characterised in that described is former
Material composition is Fructus Amomi Rotundus 5 parts, Fructus Amomi 2 parts, 2 parts of Radix Glycyrrhizae, Sargassum 5 parts, Moschus 2 in parts by weight
Part, anise 3 parts, 3 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), 1.5 parts of Fructus Foeniculi, 3 parts of Pericarpium Zanthoxyli, 4 parts of Fructus Capsici.
3. the preparation method of the Carnis caprae seu ovis smell of mutton modifying agent as described in any one of claim 1-2, its
It is characterised by, comprises the following steps:
(1) by after Fructus Amomi Rotundus, Fructus Amomi mixing, it is placed in temperature and is-10～the environment of-3 DEG C is placed
1-5 days, then it is ground into powder, and be placed in the environment that temperature is 20-30 DEG C, put
Put 1-3 days, then ground, and cross the sieve of 50-130 mesh, obtain batch mixing a；
(2) by after Radix Glycyrrhizae, Sargassum, Moschus mixing, water soaking is used to process, water
Consumption is the 1-3 times of weight of Sargassum, and in immersion process, adjusts temperature from the beginning of 20 DEG C,
After being warming up to 70 DEG C with 3 DEG C/min, it is sent in grinder, grinds pulping, and slurry is put
It is that 0-5 DEG C of standing processes 1-3min in temperature, then is sent to grinder grinding, and cross 50-130
Purpose is sieved, and obtains batch mixing b；
(3) by after anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi mixing, ground, and crossed 50-130 mesh sieve,
Batch mixing c；
(4), after being mixed with Fructus Capsici by Pericarpium Zanthoxyli, it is processed in temperature is 40-60 DEG C 1-3min,
It is placed in again in the environment that temperature is-10～3 DEG C, places 2-3 days, pulverize, obtain batch mixing d；
(5) batch mixing a is first mixed with batch mixing d, be placed in the environment that temperature is 40-90 DEG C place
Reason 10-20s, adds batch mixing b, uses ultrasonic Treatment 10-30s, adds batch mixing c, sends into and sends out
Ferment pond, controls temperature and is 50-70 DEG C, fermentation process at least 3 days, sterilizing, packaging.
4. the preparation method of Carnis caprae seu ovis smell of mutton modifying agent as claimed in claim 3, it is characterised in that
Described ultrasound wave, its frequency is 20-40Hz.
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| CN104886624A (en) * | 2015-05-12 | 2015-09-09 | 沿河土家族自治县麻阳河食品有限公司 | A mutton smell modifying agent used during the manufacturing process of a dried mutton and a preparation method thereof |
| CN104886618A (en) * | 2015-05-13 | 2015-09-09 | 沿河土家族自治县麻阳河食品有限公司 | Mutton jerky and preparation method thereof |
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- 2016-05-30 CN CN201610370904.2A patent/CN105995893A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859337A (en) * | 2014-02-26 | 2014-06-18 | 陈筠 | Spice bag for eliminating smell of mutton |
| CN104886624A (en) * | 2015-05-12 | 2015-09-09 | 沿河土家族自治县麻阳河食品有限公司 | A mutton smell modifying agent used during the manufacturing process of a dried mutton and a preparation method thereof |
| CN104886467A (en) * | 2015-05-13 | 2015-09-09 | 沿河土家族自治县麻阳河食品有限公司 | Mutton instant noodle and preparation method thereof |
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