Processing technology of halal mutton head in the

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Processing technology of soft packaged halal stewed mutton

Abstract: This paper expounds the processing technology and technical formula of halal stewed mutton. This method is practical for professional production, and provides prospects for processing into delicious and convenient mutton food. Usually, slaughtered sheep heads flow to the market and are simply boiled for consumption. The sanitary conditions cannot be guaranteed, and the processing conversion rate is low, which restricts the commercialization and circulation of this characteristic resource. This paper provides a production process of halal stewed mutton head products, which solves the problem that mutton head affects its edible market only through the aforementioned regional consumption mode, so that this industry can actively play its economic role

1 materials and equipment

1.1 mutton head

fresh or frozen mutton head from the regular slaughterhouses in non epidemic areas. The existence of friction will affect the compressive capacity of the specimen and even the damage situation

1.2 excipients

qualitative spices: fresh ginger, Chinese prickly ash, star anise, Cao Guo, fennel, tangerine peel, Sinai, licorice, dry pepper, Yuan Cong. Seasonings: salt, white granulated sugar, cooking wine, soy sauce, monosodium glutamate, etc., should meet the national food hygiene standards. Sodium nitrite, degreasing and deodorizing materials

1.3 packaging materials

the inner packaging is vacuum pressure cooking bag, and the outer packaging bag is color label bag

1.4 main equipment

steam sandwich pot, automatic vacuum packaging machine, date sealing machine, sterilization kettle, bacteria inspection equipment, electronic scale

2 process flow

raw materials - thawing - scalding - Cleaning - soaking - blanching - cooking with ingredients - finishing bags - vacuum sealing bags - high temperature back pressure sterilization - heat preservation - outer packaging - finished products

3 operating points

3.1 thawing

according to the processing volume, put the sheep's head to be thawed into the thawing clear water tank (it is best to remove the wool on the raw material before refrigeration, and then refrigerate). During the thawing process, change the water every 2 ~ 3H, or soak it in flowing water for 2h. At the same time, it can also leach the blood, which is conducive to reducing the smell of mutton

3.2 scalding

there are two methods in this process: the first method is to control the water temperature to 70 ~ 90 ℃ for 5 ~ 10 min; The second method is to use caustic soda to remove wool from sheep's head. Add water to the depilation tank to prepare a 3% aqueous solution of caustic soda, heat the aqueous solution to 60 ~ 70 ℃, put the raw materials to be depilated and stir them. Check frequently. If the hair has been removed, get out of the tank in time, transfer it to 0.1% hydrochloric acid aqueous solution for soaking and washing, neutralize the acid and alkali to remove the alkali taste, and then rinse with clean water. The sheep's head is cut longitudinally from both cheeks, the upper and lower jaws are separated, and the foreign bodies in the mouth are removed by thorough cleaning

3.6 packaging

the sheep's head out of the pot is sent to the air for purification and air cooling. After cooling, it is vacuum packed. The stewed sheep's head is a bone product, which needs to be deboned and repaired. After that, the cooling metering is packaged with cooking bags

3.7 sterilization

two sterilization methods can be adopted: first, for conditional enterprises, sterilize with the mixture of steam and air, and cool with cold water backpressure. The sterilization formula is lomin-40rain-15rain/121 ℃, 0.15Mpa, and the end temperature of cooling is about 40 ℃; Second, it is sterilized twice at 85 ~ 90 ℃/30min, and rapidly cooled in the middle. In production, the sterilization temperature should be reduced as much as possible on the premise of achieving the sterilization purpose

3.8 heat preservation

after sterilization and cooling, random sampling is placed in an incubator or a special constant temperature chamber, and the heat preservation is tested for 10 days at 37 ℃. The finished product is packaged after passing the inspection

3.3 Zhuoshui 4 product quality requirements

degrease and remove mutton. Immerse the cleaned sheep's head in a mixed solution of twice the mass for 60 ~ 90min, which is a mixture of 0.2% calcium chloride and 0.15 ~ 0.18% glacial acetic acid, and then rinse to neutral. Boil the sheep head in 85 ~ 95 ℃ water at a constant temperature for 15min to remove the mutton smell such as blood powder

3.4 brine preparation

every 50kg mutton head: fresh ginger 250g, prickly ash 75g, star anise 50g, grass fruit 40g, small and low VOC, excellent weather resistance, high surface hardness advantages, fennel 150g, tangerine peel 50g, Shannai 50g, Angelica dahurica 20g, dry pepper 200g, spring onion 500g, salt 1.75kg, white granulated sugar LKG, caramel color 500g, cooking wine LKG, soy sauce LKG, monosodium glutamate 50g, sodium nitrite 5g

3.5 brine

put all kinds of spices into clean cloth bags, add an appropriate amount of water and some auxiliary materials into the sandwich pot, put the sheep's head into it after boiling for 20min, make the brine overflow the sheep's head, and cook it at 95 ℃ for 50min. In the later stage, add cooking wine and monosodium glutamate, and put them out of the pot in batches according to the size of the raw materials

4.1 appearance requirements

the packaging bag should have the characteristics of this product, creating a good atmosphere between processes that do not accept defects, do not manufacture defects, and do not transmit defects, with clear words and marks. There is no bag bursting

4.2 content requirements

have the regional characteristics and taste of stewed mutton head, with maroon color and no odor

4.3 other relevant indicators

microorganisms: meet the requirements of commercial sterility of canned food, no pathogenic bacteria exist, and the shelf life is 9 months

Guo Anmin, Wu HONGSUN, Xinjiang Academy of agricultural reclamation Sciences specialty food research center in the new era

meat industry

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