Vacuum curing rolling method of meat products

A technology for vacuum marinating and meat products, which is applied in food preparation, food preservation, meat/fish preservation, etc., can solve the problems of reduced bite of meat quality, high production cost, and large tissue damage, and achieves tenderness. Improvement, simple process, good effect

Inactive Publication Date: 2009-04-01
DACHAN GREAT WALL FOOD SHANGHAI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the process of mechanical tenderization is cumbersome, time-consuming, high energy consumption, and high production cost; when the amount of water-retaining agent is increased, the tissue damag...

Method used

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  • Vacuum curing rolling method of meat products

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Embodiment Construction

[0014] The invention uses meat and pickling liquid as raw materials, and through vacuuming and negative pressure rolling, the meat and pickling liquid are fully combined, formed together, and difficult to separate again.

[0015] Take chicken breasts and drumsticks, for example. Wherein the pickling liquid adopted for chicken breast is a combination of drinking water, starch, salt, white granulated sugar, monosodium glutamate, phosphate and spices; Compositions.

[0016] The specific process steps are as follows:

[0017] 1. Fully stir the weighed pickling solution to make it fully dispersed and dissolved evenly, and set aside;

[0018] 2. Pour the meat and the prepared pickling solution into the tumbler and pre-mix for 1 to 2 minutes;

[0019] 3. Seal the tumbler and evacuate until the pressure inside the machine is -0.05~-0.10Mpa;

[0020] 4. Set the speed of the tumbler to 4-13 rpm;

[0021] 5. Start tumbling, the tumbling time is 20-90 minutes;

[0022] 6. After tumb...

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PUM

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Abstract

The invention relates to a meat vacuum pickling, rolling and rubbing method which comprises the following steps: pickling liquid is prepared, the meat and the pickling liquid are mixed and the obtained mixture is rolled and rubbed in a rolling and rubbing machine, the rolling and rubbing process is carried out in vacuum environment with the vacuum degree of minus 0.05 to minus 0.1MPa. The meat can be fresh meat or unfrozen meat comprising one of chicken meat, duck meat, goose meat, pork, beef, mutton, squid, cuttle fish and cod fish or the combination of two or a plurality of thereof. The pickling liquid comprises drinking water and one of or combination of a plurality of common salt, white granulated sugar, gourmet powder, mirin, soy sauce, starch, flour, isolated protein, phosphate, saleratus, cooking wine, spices, essence, pigments and food modifiers.

Description

technical field [0001] The invention relates to a meat product pickling method, in particular to a meat product vacuum rolling method. Background technique [0002] At present, meat products are usually processed by soaking, soaking and stirring, and normal pressure pickling and rolling in the production of meat products. In this process, the pickling liquid in the formula absorbs slowly and takes a long time. It is not easy to be fully absorbed, which eventually causes disadvantages such as reduced yield, reduced work efficiency, poor juiciness and tenderness of the product, and increased cost. For this reason, it is often used to mechanically tenderize the meat before rolling or increase the amount of water-retaining agent (such as phosphate, etc.) to achieve the improvement effect. However, the process of mechanical tenderization is cumbersome, time-consuming, high energy consumption, and high production cost; when the amount of water-retaining agent is increased, the ti...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/318A23L1/315A23L1/326A23L1/333A23B4/023A23L13/60A23L13/50A23L13/70A23L17/10A23L17/50
Inventor 郑用红
Owner DACHAN GREAT WALL FOOD SHANGHAI
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