CN108740826A - Fresh vegetable mutton and preparation method thereof - Google Patents
Fresh vegetable mutton and preparation method thereof Download PDFInfo
- Publication number
- CN108740826A CN108740826A CN201810466806.8A CN201810466806A CN108740826A CN 108740826 A CN108740826 A CN 108740826A CN 201810466806 A CN201810466806 A CN 201810466806A CN 108740826 A CN108740826 A CN 108740826A
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- China
- Prior art keywords
- mutton
- fresh vegetable
- parts
- juice
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses fresh vegetable mutton and preparation method thereof, fresh vegetable mutton component is as follows by proportion by weight：Source 4500-9000 parts of mutton meat, fresh vegetable juice 500-850 parts, 35-60 parts of glutamine transaminage, 25-45 parts of compound water retaining agent, 5-8 parts of antioxidant；Production method includes the following steps：Sheep quarantine living；It butchers；Acid discharge：It is placed 10-14 hours under 0-4 DEG C of temperature, humidity 85%-92%；Select mutton meat source；Fresh vegetable juice extraction：Low-temperature physics squeezing extraction vegetables juice；Fresh vegetable juice injection and tumbling：Fresh vegetable juice is injected among muscle with injector, glutamine transaminage, compound water retaining agent, antioxidant is added, juice is penetrated by cell interior by vacuum tumbling and is combined together with meat；It is static 40-45 minutes marinated at 0-4 DEG C；Inner packing：Vacuum packaging, vacuum degree 99%；It is quick-frozen：Low-temperature quick-freezing at -35 DEG C；The present invention fully integrates the faint scent of the delicious and vegetables of mutton so that mutton and nutrition equalization of complementary in vegetables can improve the eating habit of people, guide everybody meat and vegetables collocation, balanced diet.
Description
Technical field
The present invention relates to meat product processing technology field, more particularly to fresh vegetable mutton and preparation method thereof.
Background technology
Mutton is full of nutrition, warm-natured heat, has the effect of power is good in tonifying Qi enriching yin, warm middle qi-restoratives, appetizing, and mutton taste is fresh
U.S. eats mutton more and helps to improve body immunity, and abundant vitamin and trace element are rich in vegetables, at present due to people
Eating habit, nutrient imbalance is led to the preference of meat or vegetables, and the delicious and vegetables of no-trump mutton currently on the market
Faint scent integrate, mutton is balanced with nutritional ingredient in fresh vegetable with the mutton not merged.
Therefore, a kind of faint scent of the delicious and vegetables by mutton how is provided fully to integrate, mutton product is allowed to possess vegetables
The fresh vegetable mutton of nutrition and preparation method thereof the problem of being those skilled in the art's urgent need to resolve.
Invention content
In view of this, the present invention provides a kind of faint scent of the delicious and vegetables by mutton fully to integrate, allows mutton product
Possess the fresh vegetable mutton and preparation method thereof of the nutrition of vegetables.
To achieve the above object, the present invention provides the following technical solutions：
Fresh vegetable mutton, component are as follows by proportion by weight：Source 4500-9000 parts of mutton meat, fresh vegetable juice 500-850 parts, paddy ammonia
35-60 parts of amide transaminase, 25-45 parts of compound water retaining agent, 5-8 parts of antioxidant.
Fresh vegetable mutton production method comprising following steps：
Step 1：Sheep quarantine living；
Step 2：It butchers：Strict implement examines antisepsis system, controls the quantity of initial bacterium；
Step 3：Acid discharge：It is placed 10-14 hours under 0-4 DEG C of temperature, humidity 85%-92%；
Step 4：Select mutton meat source：The mutton now divided at that time must be used；
Step 5：Fresh vegetable juice extraction：Low-temperature physics squeezing extraction vegetables juice；
Step 6：Fresh vegetable juice injection and tumbling：Fresh vegetable juice is injected among muscle with injector；Glutamine transaminage is added, answers
Water-retaining agent, antioxidant are closed, juice is penetrated by cell interior by vacuum tumbling and is combined together with meat；
Step 7：It is static marinated：It is static 40-45 minutes marinated at 0-4 DEG C；
Step 8：Inner packing：Vacuum packaging, vacuum degree 99%；
Step 9：It is quick-frozen：Low-temperature quick-freezing at -35 DEG C.
It can be seen via above technical scheme that compared with prior art, the present invention squeezes vegetables, after extracting vegetables juice
It is injected among mutton muscle, juice is penetrated into cell interior by vacuum tumbling combines together with meat, makes the delicious of mutton
It is fully integrated with the faint scent of vegetables, mutton product is allowed to possess the nutrition of vegetables, can not only make that the taste of mutton is more delicious, nutrition
It is more balanced, the purpose of " nutrition complement, taste are coordinated " is also achieved, the eating habit of present people can be improved, guide everybody
Meat and vegetables collocation, balanced diet.
Specific implementation mode
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
The embodiment of the invention discloses a kind of faint scent of the delicious and vegetables by mutton fully to integrate, mutton product is allowed to possess
Fresh vegetable mutton of the nutrition of vegetables and preparation method thereof.
Fresh vegetable mutton, component are as follows by proportion by weight：Source 4500-9000 parts of mutton meat, fresh vegetable juice 500-850 parts,
35-60 parts of glutamine transaminage, 25-45 parts of compound water retaining agent, 5-8 parts of antioxidant.
Fresh vegetable mutton production method comprising following steps：
Step 1：Sheep quarantine living；
Step 2：It butchers：Strict implement examines antisepsis system, controls the quantity of initial bacterium；
Step 3：Acid discharge：It is placed 10-14 hours under 0-4 DEG C of temperature, humidity 85%-92%；
Step 4：Select mutton meat source：The mutton now divided at that time must be used；
Step 5：Fresh vegetable juice extraction：Low-temperature physics squeezing extraction vegetables juice；
Step 6：Fresh vegetable juice injection and tumbling：Fresh vegetable juice is injected among muscle with injector；Glutamine transaminage is added, answers
Water-retaining agent, antioxidant are closed, juice is penetrated by cell interior by vacuum tumbling and is combined together with meat；
Step 7：It is static marinated：It is static 40-45 minutes marinated at 0-4 DEG C；
Step 8：Inner packing：Vacuum packaging, vacuum degree 99%；
Step 9：It is quick-frozen：Low-temperature quick-freezing at -35 DEG C.
The present invention squeezes vegetables, is injected among mutton muscle after extracting vegetables juice, by vacuum tumbling by juice
It penetrates into cell interior to combine together with meat, the faint scent of the delicious and vegetables of mutton can be made fully to integrate using the present invention, allow sheep
Meat product possesses the nutrition of vegetables, can not only make that the taste of mutton is more delicious, nutrition is more balanced, also achieve " nutrition complement,
The purpose of taste coordination ", can improve the eating habit of present people, guide everybody meat and vegetables collocation, balanced diet.
Each embodiment is described by the way of progressive in this specification, the highlights of each of the examples are with other
The difference of embodiment, just to refer each other for identical similar portion between each embodiment.For device disclosed in embodiment
For, since it is corresponded to the methods disclosed in the examples, so description is fairly simple, related place is said referring to method part
It is bright.
The foregoing description of the disclosed embodiments enables those skilled in the art to implement or use the present invention.
Various modifications to these embodiments will be apparent to those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, of the invention
It is not intended to be limited to the embodiments shown herein, and is to fit to and the principles and novel features disclosed herein phase one
The widest range caused.
Claims (2)
1. fresh vegetable mutton, which is characterized in that its component is as follows by proportion by weight：Source 4500-9000 parts of mutton meat, fresh vegetable juice
500-850 parts, 35-60 parts of glutamine transaminage, 25-45 parts of compound water retaining agent, 5-8 parts of antioxidant.
2. fresh vegetable mutton production method, which is characterized in that it includes the following steps：
Step 1：Sheep quarantine living；
Step 2：It butchers：Strict implement examines antisepsis system, controls the quantity of initial bacterium；
Step 3：Acid discharge：It is placed 10-14 hours under 0-4 DEG C of temperature, humidity 85%-92%；
Step 4：Select mutton meat source：The mutton now divided at that time must be used；
Step 5：Fresh vegetable juice extraction：Low-temperature physics squeezing extraction vegetables juice；
Step 6：Fresh vegetable juice injection and tumbling：Fresh vegetable juice is injected among muscle with injector；Glutamine transaminage is added, answers
Water-retaining agent, antioxidant are closed, juice is penetrated by cell interior by vacuum tumbling and is combined together with meat；
Step 7：It is static marinated：It is static 40-45 minutes marinated at 0-4 DEG C；
Step 8：Inner packing：Vacuum packaging, vacuum degree 99%；
Step 9：It is quick-frozen：Low-temperature quick-freezing at -35 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810466806.8A CN108740826A (en) | 2018-05-16 | 2018-05-16 | Fresh vegetable mutton and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810466806.8A CN108740826A (en) | 2018-05-16 | 2018-05-16 | Fresh vegetable mutton and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108740826A true CN108740826A (en) | 2018-11-06 |
Family
ID=64008094
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810466806.8A Pending CN108740826A (en) | 2018-05-16 | 2018-05-16 | Fresh vegetable mutton and preparation method thereof |
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| Country | Link |
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| CN (1) | CN108740826A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109924428A (en) * | 2019-04-15 | 2019-06-25 | 北京西贝一村餐饮管理有限公司 | A kind of production method that hand takes off meat |
| CN111418776A (en) * | 2020-04-15 | 2020-07-17 | 黑龙江大庄园肉业集团有限公司 | Method for manufacturing yellow-rib mutton board |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1354963A (en) * | 1970-06-11 | 1974-06-05 | Sew Hoy Sons Ltd | Processing mutton or lamb |
| US5766667A (en) * | 1996-03-11 | 1998-06-16 | Hochman; Mitchell | Process for producing a food product from whole vegetables and animal meat |
| CN101889691A (en) * | 2010-07-06 | 2010-11-24 | 内蒙古草原兴发食品有限公司 | Production method of opsonized mutton |
| CN102106551A (en) * | 2009-12-24 | 2011-06-29 | 河南省淇县永达食业有限公司 | Meat roll and preparation method thereof |
| CN103082325A (en) * | 2013-02-22 | 2013-05-08 | 山东凤祥股份有限公司 | Chicken cutlet with fresh vegetables and production method of chicken cutlet |
-
2018
- 2018-05-16 CN CN201810466806.8A patent/CN108740826A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1354963A (en) * | 1970-06-11 | 1974-06-05 | Sew Hoy Sons Ltd | Processing mutton or lamb |
| US5766667A (en) * | 1996-03-11 | 1998-06-16 | Hochman; Mitchell | Process for producing a food product from whole vegetables and animal meat |
| CN102106551A (en) * | 2009-12-24 | 2011-06-29 | 河南省淇县永达食业有限公司 | Meat roll and preparation method thereof |
| CN101889691A (en) * | 2010-07-06 | 2010-11-24 | 内蒙古草原兴发食品有限公司 | Production method of opsonized mutton |
| CN103082325A (en) * | 2013-02-22 | 2013-05-08 | 山东凤祥股份有限公司 | Chicken cutlet with fresh vegetables and production method of chicken cutlet |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109924428A (en) * | 2019-04-15 | 2019-06-25 | 北京西贝一村餐饮管理有限公司 | A kind of production method that hand takes off meat |
| CN111418776A (en) * | 2020-04-15 | 2020-07-17 | 黑龙江大庄园肉业集团有限公司 | Method for manufacturing yellow-rib mutton board |
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