The invention discloses fresh vegetable mutton and its preparation method. The components of fresh vegetable mutton are prepared according to quality components as follows: mutton source 4500 9000, fresh vegetable juice 500 850, glutamine transaminase 35 60, compound water retaining agent 25 45, antioxidant 5 8; and the preparation method includes the following steps: live sheep quarantine; slaughtering; The fresh vegetable juice was extracted by physical pressing at low temperature; the fresh vegetable juice was injected and rolled: fresh vegetable juice was injected into muscle by injection machine, and glutamine transaminase, compound water retaining agent and antioxidant were added, and the juice was rolled through vacuum. The liquid penetrates into the inside of the cell and integrates with meat; marinates at 0 4 C for 40 45 minutes at rest; packages inside: vacuum packaging, 99% vacuum degree; quick-freezing: 35 low-temperature quick-freezing; the present invention fully integrates the delicacy of mutton and the fragrance of vegetables, so that the nutritional components of mutton and vegetables are balanced and complementary, and people's diet can be improved. Habits, guide everyone to match meat and vegetables, a balanced diet.
【技术实现步骤摘要】
鲜蔬羊肉及其制作方法
本专利技术涉及肉制品加工
,更具体的说是涉及鲜蔬羊肉及其制作方法。
技术介绍
羊肉营养丰富,性温热,有补气滋阴、暖中补虚、开胃健力的功效,且羊肉味道鲜美,多吃羊肉有助于提高身体免疫力,而蔬菜中富含丰富的维生素和微量元素,目前由于人们的饮食习惯,对肉或蔬菜的偏爱而导致营养失衡,而目前市场上无将羊肉的鲜美和蔬菜的清香整合、将羊肉与鲜蔬中营养成分均衡配别融合的羊肉。因此,如何提供一种将羊肉的鲜美和蔬菜的清香充分整合、让羊肉产品拥有蔬菜的营养的鲜蔬羊肉及其制作方法是本领域技术人员亟需解决的问题。
技术实现思路
有鉴于此,本专利技术提供了一种将羊肉的鲜美和蔬菜的清香充分整合、让羊肉产品拥有蔬菜的营养的鲜蔬羊肉及其制作方法。为实现上述目的,本专利技术提供如下技术方案:鲜蔬羊肉,其组分按质量份配比如下:羊肉肉源4500-9000份,鲜蔬汁500-850份,谷氨酰胺转氨酶35-60份,复合保水剂25-45份,抗氧化剂5-8份。鲜蔬羊肉制作方法,其包括以下步骤:步骤1:活羊检疫;步骤2:屠宰:严格执行检验消毒制度,控制初始菌的数量;步骤3:排酸:温度0-4℃、湿度85%-92%下放置10-14小时;步骤4:选择羊肉肉源:必须使用当时现分割的羊肉;步骤5:鲜蔬汁提取:低温物理压榨提取蔬菜汁液;步骤6:鲜蔬汁注射与滚揉:用注射机将鲜蔬汁注入肌肉中间;加入谷氨酰胺转氨酶、复合保水剂、抗氧化剂,通过真空滚揉将汁液渗透到细胞内部与肉融为一体;步骤7:静止腌制:0-4℃下静止腌制40-45分钟;步骤8:内包装:真空包装,真空度99%;步骤9:速冻:-35℃下低温 ...
【技术保护点】
1.鲜蔬羊肉,其特征在于,其组分按质量份配比如下:羊肉肉源4500‑9000份,鲜蔬汁500‑850份,谷氨酰胺转氨酶35‑60份,复合保水剂25‑45份,抗氧化剂5‑8份。
【技术特征摘要】
1.鲜蔬羊肉,其特征在于,其组分按质量份配比如下:羊肉肉源4500-9000份,鲜蔬汁500-850份,谷氨酰胺转氨酶35-60份,复合保水剂25-45份,抗氧化剂5-8份。2.鲜蔬羊肉制作方法,其特征在于,其包括以下步骤:步骤1:活羊检疫;步骤2:屠宰:严格执行检验消毒制度,控制初始菌的数量;步骤3:排酸:温度0-4℃、湿度85%-92%下放置10-14小时;...
【专利技术属性】
技术研发人员:王欢,
申请(专利权)人:内蒙古小肥羊食品有限公司,
类型:发明
国别省市:内蒙古,15
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