Meat product antistaling processing method
A technology of meat products and processing methods, applied in food preparation, application, food science, etc., can solve problems such as backward processing technology and consumer health threats
Inactive Publication Date: 2007-12-05
王义峰
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AI Technical Summary
Problems solved by technology
However, my country's traditional meat products are relatively backward in terms of formula and processing technology. Most of them follow the traditional technology and still add preservatives in preservation, which poses a great threat to the health of consumers.
Method used
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Embodiment Construction
[0012] Take some raw meat, wash it with running water for 10 minutes, divide it into small pieces according to the needs, rinse it with cold boiled water or mineral water several times, and then drain the water for later use. Put condiments, seasonings, star anise, cloves, cinnamon bark, grass fruit, broadwood, lemon juice, oyster sauce, green onion, ginger, garlic, wine, etc. in bags, put them in water, and heat to 82 ° C ~ 85 ° C, Heat the meat products over water for 2 to 2.5 hours. Then the temperature is lowered again, and when the temperature is lowered to 40°C to 45°C, the temperature is rapidly lowered to 10°C, and finally the meat products are divided, bagged and vacuumized.
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An antistaling method for meat food features that the Chinese-medicinal materials and flavourings, which have strong antibacterial powder, are used. Its advantages are high effect and no damage to human body.
Description
technical field [0001] The invention relates to a food processing method, in particular to a fresh-keeping processing method for meat products. Background technique [0002] At present, along with the improvement of people's living standards, there is a higher requirement for food, especially meat. Fresh, preservative-free meat products are very popular. However, my country's traditional meat products are relatively backward in terms of formula and processing technology. Most of them follow the traditional technology and still add preservatives in preservation, which poses a great threat to the health of consumers. Contents of the invention [0003] The present invention provides a fresh-keeping processing method for meat products in order to overcome the above-mentioned shortcomings in the fresh-keeping processing technology of meat products. The method utilizes Chinese herbal medicines and condiments that have strong ability to sterilize and inhibit bacteria and can be...
Claims
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IPC IPC(8): A23L1/31A23L1/318A23L13/00A23L13/70
Inventor 王义峰
Owner 王义峰