Vacuum curing rolling method of meat products

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...

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 damage of the meat raw material itself is relatively large, and the texture and bite of the meat will be reduced. The reduction is obvious, and the water retaining agent also has a maximum allowable addition limit

Images