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Local flavor curing method of sauced meat

A curing method and technology for braised meat in sauce, applied in the fields of preservation of meat/fish by freezing/cooling, food preparation, food science, etc., can solve the problems of uneven flavor, unstable quality of sauce meat, etc. The effect of different product flavor and strong aroma

Active Publication Date: 2008-12-17
CHINA MEAT RES CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a method for curing the flavor of stewed meat with sauce, so as to overcome the shortcomings of the traditional production method such as unstable quality and uneven flavor of the sauced meat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1 produces the first pot of old soup

[0033] The preparation method of the sauce beef of the present embodiment, comprises the steps:

[0034] 1) Raw materials: 50kg of frozen beef tendon or beef shoulder.

[0035] 2) Thawing: thawing with 15m / s flowing water, countercurrent every 5min, thawing at a temperature of 5°C, and measuring the central temperature of the meat with a central thermometer to 1°C, and the thawing is over.

[0036] 3) Dressing: remove blood stains, lymph and other foreign matter on the beef surface, and cut into 12cm square pieces.

[0037] 4) Preparation of pickling solution: 1kg of yellow sauce, 0.1kg of soy sauce, 1kg of salt, 0.4kg of sugar, 0.0375kg of cardamom, 0.075kg of anise, 0.025kg of cinnamon, 0.03kg of pepper, 0.025kg of Angelica dahurica, 0.01kg of clove, and 0.0375kg of amomum. kg, green onion 0.1kg, white wine 0.25kg, ginger 0.05kg and water 10kg, cook at 90°C for 1 hour, cool, filter, and set aside.

[0038] 5) Inject...

Embodiment 2

[0045] Example 2 Use the first pot of old soup to marinate to produce the second pot of old soup

[0046] The preparation method of the sauce beef of the present embodiment, comprises the steps:

[0047] 1) Raw materials: 50kg of frozen beef tendon or beef shoulder.

[0048] 2) Thawing: thawing with 12m / s flowing water and countercurrent once every 8min, the temperature is controlled at 5°C, and the central temperature of the meat measured by a central thermometer reaches 2°C, and the thawing is complete.

[0049] 3) Trimming: Remove foreign matter such as blood stains and lymph on the beef surface, and cut into 12cm square pieces.

[0050] 4) Preparation of pickling solution: Cool 5.5 kg of the first pot of old soup to 4° C. and filter, filter out impurities and spices in the old soup, and add 0.03 kg of salt.

[0051] 5) Injection: inject 6 kg of the filtered old soup evenly into the thawed beef tendon with a multi-needle injection machine, and the injection rate of the ol...

Embodiment 3

[0058] Example 3 Use the second pot of old soup to marinate to produce the third pot of old soup

[0059] The preparation method of the sauce beef of the present embodiment, comprises the steps:

[0060] 1) Raw materials: 50kg of frozen beef tendon or beef shoulder.

[0061] 2) Thawing: thawing with 15m / s flowing water, countercurrent every 5min, thawing at a temperature of 5°C, and measuring the central temperature of the meat with a central thermometer to 1°C, and the thawing is over.

[0062] 3) Dressing: remove blood stains, lymph and other foreign matter on the beef surface, and cut into 12cm square pieces.

[0063] 4) Preparation of pickling solution: Cool 6 kg of the second pot of old soup to 4° C. and filter, filter out impurities and spices in the old soup, and add 0.072 kg of salt.

[0064] 5) Injection: inject 6 kg of the filtered old soup evenly into the thawed beef tendon with a multi-needle injection machine, and the injection rate of the old soup is 12%.

[0...

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PUM

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Abstract

The invention provides a flavor curing method of sauced loobah, the method adopts the steps of pickling, roll-kneading, cooking, cooling, sterilization, and the like to process raw materials; the sauced beef produced by the invention has uniform flavor, strong aroma, lasting aroma and can avoid the shortcomings of different flavors of the different batches of the products caused by flavor loss during the repeated usage of soup stock, thereby really realizing the standardized production of the traditional sauced loobah products.

Description

technical field [0001] The invention relates to a meat processing method, in particular to a flavor curing method for stewed meat in sauce. Background technique [0002] Stewed meat products are bulk products in traditional meat products in China. At present, the consumption mode of products is mainly ready-to-eat. The processing process and product quality are basically based on experience. The shelf life of products is short, and there is no production process standard. It is of great significance for the development of traditional meat products to accurately represent the quality level of products and realize the industrialized standardized production of such products from instant foods. [0003] Compared with traditional cured meat products, the research on sauced meat products at home and abroad is almost blank, and the industrialization process is slower. At present, China's stewed meat products manufacturers have small scale, poor conditions, simple equipment, backwa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L1/314A23L1/01A23L1/311A23L1/315A23B4/07A23L13/70A23L5/10A23L13/10A23L13/40A23L13/50
Inventor 乔晓玲王宇韩凯臧明伍杨君娜
Owner CHINA MEAT RES CENT
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