Method for processing vegetable-spiced animal meat products

Abstract

The invention relates to a method for processing vegetable-stewed animal meat products. The method for processing vegetable-stewed meat products, which has the advantages of simple preparation, wide applicability and freedom from seasonal restriction, is not available at present. The method of the invention comprises the following procedures: preparing vegetable for stewing; processing raw meat; and steeping and pickling. The method has the following characteristics: (1) the procedure for preparing vegetable for stewing comprises the following steps: mincing, filtering, fermenting and pre-treating; (2) the procedure for processing the raw meat comprises the following steps: boiling the raw meat, putting rice wine with the weight being 1.8% to 2.2% of raw meat and ginger slices with the weight being 0.8% to 1.2% of raw meat, taking out and draining the raw meat, and naturally cooling the raw meat in a ventilating place to obtain the pre-boiled meat, wherein, the raw meat is boiled for 10 to 42 minutes in boiling water; and (3) the procedures for steeping and pickling comprise the following step: steeping the pre-boiled meat in step (2) in the vegetable for stewing in step (1). The invention has the advantages of simple process and low preparation cost, and the vegetable-stewed animal meat product prepared by the method of the invention has unique flavor and good taste.

Description

technical field [0001] The invention relates to a processing method of vegetable stewed meat products, in particular to a processing method of vegetable stewed livestock and poultry meat products, belonging to a processing and preparation method of livestock and poultry meat. Background technique [0002] When pickling pickled vegetables, such as pickled kohlrabi, mustard greens, pickled mustard, potherb mustard, etc., under the action of salt osmotic pressure, the marinade seeps out from the vegetable fiber. The monosaccharides and disaccharides in vegetables synthesize lactic acid, ethanol and other substances, and these substances undergo esterification reaction during the post-ripening process, thereby producing aromatic substances with special aroma. This kind of marinade can not only preserve the nutrients in the vegetables, but also be salty and fresh after heating, and also have a light fragrance. After testing and research, it is found that pickled vegetable marina...

AI Technical Summary

Problems solved by technology

Because the vegetable brine used in the traditional method is the overflowing juice after pickling vegetables, in order to ensure the quality of the vegetable brine, the vegetables are not washed before pickling, and the mud, impurities, bacteria and other substances contained in the vegetables during the pickling process will pollute. Brine, resulting in a large amount of impurities, bacteria, pesticide residues and other substances in the brine, which will affect the quality and shelf life of stewed meat products in the later stage of processing

The use of traditional methods to make vegetable stewed meat products is subject to seasonal restrictions, usually after the winter solstice of the year and before the Qingming Festival of the next year. Once the Qingming Festival enters, the temperature gradually rises, the mold in the vegetable stew will multiply, and the enzyme reaction will speed up. White spots appear on the surface of vegetable stew, the color becomes darker, and the taste becomes sour, thus reducing the quality of vegetable stew

Due to the seasonal restrictions of stewed vegetables, traditional crafts cannot realize the production and production of stewed meat products for many years

[0004] Certainly, there is also a comparatively advanced method for preparing stewed pork at present. For example, on March 24, 2004, a Chinese patent with a notification number of CN1483350 discloses a method for preparing stewed pork face. The process of the method is complicated. There are many kinds of raw materials selected, which brings certain difficulties to the operation, and this method is only suitable for preparing stewed pork head meat, and the applicable area is narrow

[0005] In summary, at present there is no processing method for the stewed meat products with simple preparation method, wide applicability, and no seasonal restrictions, and the prepared stewed meat has a unique flavor.

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