阅读说明：本技术 一种腌制羊排的制作工艺方法 (Making process method of pickled mutton chops ) 是由 尚勇 姬培 闫立婷 陈国强 朱宝东 于 2020-07-06 设计创作，主要内容包括：一种腌制羊排的制作工艺方法,属于食品制作技术领域。配比为：羊排25；腌制料为：酱油0.10—0.15；蚝油0.07—0.09；洋葱0.2-0.4；姜0.1-0.2；盐0.120—0.135；糖0.040—0.070；味精0.005—0.015；孜然0.040—0.055；白胡椒0.005—0.015；辣椒0.030—0.050。本发明的优点是改变了传统的羊排加工方法,羊排经过滚揉腌制,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 pickled mutton chops, belonging to the technical field of food preparation. The mixture ratio is as follows: 25 parts of mutton chops; the pickling materials are as follows: 0.10-0.15 of soy sauce; 0.07-0.09 parts of oyster sauce; 0.2-0.4 of onion; 0.1-0.2 of ginger; salt 0.120-0.135; sugar 0.040-0.070; 0.005-0.015% of monosodium glutamate; 0.040-0.055 of cumin; white pepper 0.005-0.015; 0.030-0.050% of hot pepper. The invention has the advantages that the traditional mutton chop processing method is changed, the mutton chop is rolled and pickled, the tissue structure of meat 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 meat, thereby shortening the pickling period, and improving the yield and the tenderness of products.)

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

2. a preparation process method of pickled mutton chops is characterized by comprising the following steps: the method comprises the steps of raw material selection, unfreezing, trimming, dicing, rolling and kneading, pickling, smoking, packaging, gold inspection, quick freezing, boxing and warehousing.

3. The method for making pickled mutton chops according to claim 2, which comprises the following steps; raw material selection: adopting frozen (fresh) mutton chops qualified in inspection and quarantine.

4. The preparation process method of the pickled mutton chop according to claim 2, which is characterized by comprising the following thawing steps: natural thawing is adopted, and the central temperature of the thawed raw materials is required to be-2-4 ℃.

5. The method for making pickled mutton chops according to claim 2, which is characterized by comprising the following steps: removing extravasated blood and fascia; and other impurities.

6. The making process method of the pickled mutton chops according to claim 2, which is characterized by comprising the following steps of: and cutting the trimmed mutton chops into 5-6 g blocks, wherein the meat temperature is less than or equal to 8 ℃ after cutting.

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

the mixture ratio is as follows: 25 parts of mutton chops;

the pickling materials are as follows:

8. the method for making pickled mutton chops according to claim 2, which is characterized in that the smoking step comprises: uniformly stacking the rolled and kneaded mutton chops on a net, drying at 60 ℃ for 11 minutes, and smoking at 65 ℃ for 10 minutes;

packaging: bagging large vacuum bags (170mm multiplied by 240mm)500 g/bag according to the weighing standard, weighing within the range of 505g plus or minus 5g, and packaging the weighed qualified products by adopting vacuum sealing.

9. The method for making pickled mutton chops according to claim 2, which is characterized by comprising the following steps: 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, the products which do not pass through are removed and marked, the sealing is required to be tight, the date printing is clear, and the product packaging overstock cannot exceed 12 hours;

quick-freezing step: 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;

boxing step and warehousing step: packing 25 bags in each box by using a regulating box according to 500 g/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 making process method of the pickled mutton chop according to claim 7, which is characterized by comprising the following steps: 25 parts of mutton chops;

the pickling materials are as follows:

Technical Field

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

Background

The mutton chops are always traditional meat products and are highly favored by consumers. It is nutritious and has good taste. The most common eating method is roast mutton chop, but for a long time, the mutton chop is always processed by using the traditional fresh freezing method. This affects the moisture, color, tenderness, hardness, and chewiness of the steak. And the product yield is low, the taste is single, the cooking method is complicated, and the cooking time is long.

Disclosure of Invention

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

A pickled mutton chop comprises the following components in parts by weight:

a preparation method of pickled mutton chop comprises the following steps; the method comprises the steps of raw material selection, unfreezing, trimming, dicing, rolling and kneading, pickling, smoking, packaging, gold inspection, quick freezing, boxing and warehousing.

The invention has the advantages that the traditional mutton chop processing method is changed, the mutton chop is rolled and pickled, the tissue structure of meat 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 meat, 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 has simple eating method, no need of adding flavoring, short processing time, and can be eaten 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.