阅读说明：本技术 一种羊肉串的制作工艺方法 (Process for making mutton shashlik ) 是由 闫立婷 尚勇 姬培 陈国强 朱宝东 于 2020-07-06 设计创作，主要内容包括：一种羊肉串的制作工艺方法,属于食品制作技术领域。羊肉100；盐3.0-3.2；糖1.3-1.5；味精0.15-0.25；孜然1.1-1.3；白胡椒0.15-0.25；辣椒1.0-1.2；生抽1.8-2.0；蚝油0.8-0.10。含有以下步骤；原料备肉步骤、解冻步骤、修整步骤、切丁步骤、滚揉步骤、腌制步骤、穿制步骤、熏制步骤、包装金检步骤、速冻步骤及装箱入库步骤。本发明的优点是改变了传统的羊肉串加工方法,羊肉经过滚揉腌制,利用物理性冲击,使肉组织结构受到破坏,肉质松弛和纤维断裂从而渗透速度大为提升,也可使腌制液在肉内分布均匀,这样不仅缩短了腌制期,还提高了出品率和制品的嫰度。(A preparation process method of mutton shashlik, belonging to the technical field of food preparation. 100 parts of mutton; 3.0-3.2 of salt; 1.3-1.5 of sugar; 0.15-0.25 of monosodium glutamate; 1.1 to 1.3 portions of cumin; 0.15-0.25 of white pepper; 1.0-1.2 parts of pepper; 1.8-2.0 parts of light soy sauce; 0.8-0.10 of oyster sauce. Comprises the following steps; the method comprises the steps of preparing meat from raw materials, unfreezing, trimming, dicing, rolling and kneading, pickling, stringing, smoking, packaging, inspecting, quick-freezing and boxing and warehousing. The invention has the advantages that the traditional mutton shashlik processing method is changed, mutton is rolled and pickled, the tissue structure of the mutton is damaged by physical impact, the meat quality is loose and the fiber is broken, so that the penetration rate is greatly improved, and the pickling solution is uniformly distributed in the mutton, thereby shortening the pickling period, and improving the yield and the tenderness of products.)

1. The mutton shashlik is characterized by comprising the following components in parts by weight:

2. a preparation method of mutton shashlik is characterized by comprising the following steps; the method comprises the steps of preparing meat from raw materials, unfreezing, trimming, dicing, rolling and kneading, pickling, stringing, smoking, packaging, inspecting, quick-freezing and boxing and warehousing.

3. The preparation process method of the mutton shashlik as claimed in claim 2, which is characterized by comprising the following steps of: adopting frozen (fresh) sheep hind legs which are qualified for inspection and quarantine; and (3) unfreezing: natural thawing is adopted, and the central temperature of the thawed raw materials is required to be-2-4 ℃.

4. The manufacturing process method of the mutton shashlik as claimed in claim 2, which is characterized by the trimming step of: removing blood stasis, fascia and other impurities; dicing: and cutting the trimmed sheep hind legs into 5-6 g square dices with the length of 1.5 x 1.5cm, wherein the central temperature of the cut meat is less than or equal to 8 ℃.

5. The making process method of the mutton shashlik as claimed in claim 2, which is characterized by comprising the following rolling and kneading steps: weighing the thawed mutton particles, putting into a rolling and kneading machine, adding a pickling material according to a formula, rolling and kneading for 1 hour, and turning for 10 minutes and stopping for 2 minutes; pouring the meat into a bucket car, wherein the meat temperature is less than or equal to 4 ℃;

the weight parts of the formula are as follows:

6. the making process method of the mutton shashlik as claimed in claim 2, which is characterized by comprising the following steps: the rolled and kneaded product is taken out of the tank and then is penetrated by a bamboo stick, and the weight of each product is as follows: 26-28 g.

7. The preparation process method of the mutton shashlik as claimed in claim 2, which is characterized in that the smoking step comprises: uniformly stacking the meat strings on a net, drying at 55 ℃ for 1 minute, and smoking at 55 ℃ for 10 minutes; packaging gold inspection: bagging 150 g/bag of large vacuum bags (240mm multiplied by 330mm) according to a weighing standard, weighing within the range of 156g +/-3 g, and packaging the weighed qualified products by adopting vacuum sealing; the packaged products pass through a metal detector one by one, the test standards are that iron is less than or equal to phi 2.0mm, nonferrous is less than or equal to phi 2.5mm, SUS (stainless steel 304) is less than or equal to phi 2.5mm, and the products which do not pass through the metal detector are removed; the sealing is required to be tight, the date printing is clear, and the product packaging overstock can not exceed 12 hours.

8. The preparation process method of the mutton shashlik as claimed in claim 2, which is characterized by comprising the following quick-freezing steps: and putting the product passing the gold detection into a quick-freezing machine below 33 ℃ below zero for quick freezing, and after 30 minutes, keeping the central temperature below 18 ℃ below zero.

9. The manufacturing process method of the mutton shashlik as claimed in claim 2, which is characterized by comprising the steps of boxing and warehousing: packing 12 bags in each box by using a regulating box according to 1 kg/bag, and requiring the surfaces of the boxes to be labeled with product names, production dates and batch numbers; after being packed, the mixture is put into a storage at the temperature of-18 ℃ for temporary storage.

10. The preparation process method of the mutton shashlik according to claim 5, which is characterized in that the weight parts of the formula are as follows:

Technical Field

The invention relates to a preparation process method of mutton shashlik, belonging to the technical field of food preparation.

Background

The mutton shashlik is always favored by consumers. It is nutritious and has good taste. The most common eating method is the roast mutton shashlik, but for a long time, the mutton shashlik is always processed by using the traditional fresh or fresh frozen processing method, so that the moisture, color, tenderness, hardness and chewiness of the mutton are influenced. And the mutton shashlik made by the traditional process has single eating condition and is inconvenient, and the yield is low.

Disclosure of Invention

In order to overcome the defects of the prior art, the invention provides a preparation process method of a mutton shashlik.

A preparation method of mutton shashlik comprises the following steps; the method comprises the steps of preparing meat from raw materials, unfreezing, trimming, dicing, rolling and kneading, pickling, stringing, smoking, packaging, inspecting, quick-freezing and boxing and warehousing.

The mutton shashlik comprises the following components in parts by weight:

the invention has the advantages that the traditional mutton shashlik processing method is changed, mutton is rolled and pickled, the tissue structure of the mutton is damaged by physical impact, the meat quality is loose and the fiber is broken, so that the penetration rate is greatly improved, and the pickling solution is uniformly distributed in the mutton, thereby shortening the pickling period, and improving the yield and the tenderness of products. The method carries out smoking treatment and has the main purposes that: endowing the product with special fragrance; secondly, the product appearance generates special smoking color; thirdly, dehydrating, drying, sterilizing and disinfecting, preventing the meat from being rotten and going bad and enabling the meat to be stored for a long time; fourthly, the smoke component permeates into the product to prevent fat oxidation. The method can increase the product yield, and the product is simple, free of seasoning, short in processing time, and edible after opening the bag and heating.

Detailed Description

It will be apparent that those skilled in the art can make many modifications and variations based on the spirit of the present invention.

It will be understood by those skilled in the art that, unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art.

The following examples are further illustrative in order to facilitate the understanding of the embodiments, and the present invention is not limited to the examples.