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Processing method of meat microwave products

A processing method and microwave technology, applied in food preparation, application, food science and other directions, can solve the problems of high production cost, cumbersome processing technology, loss of aroma, color, taste, etc., and achieve bright color, simplified processing technology, and excellent taste. Effect

Inactive Publication Date: 2009-12-30
HEILONGJIANG PROV AGRI MACHINERY ENG SCI INST
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  • Summary
  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its disadvantages are: the food loses most of the sensory characteristics such as fragrance, color and mouthfeel in this process; and there are problems of cumbersome processing technology and high production cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0008] Below in conjunction with specific embodiment the present invention is described in further detail:

[0009] Choose any one of chicken wings, chicken wings, chicken necks, chicken legs, chicken breast steaks, duck wings, duck necks, duck breast steaks, goose wings, goose necks, goose legs, rabbit legs or rabbit breasts as the main meat. Prepared through the following process:

[0010] (1) Repairing of the main ingredient meat: firstly, the main ingredient meat is completely slowed down in the buffering tank at a temperature of 10°C, a small amount of hair on the surface of the main ingredient meat is removed, and the irregular shape of the main ingredient meat is arranged into the desired shape. shape.

[0011] (2) Preparation of pickling solution: Add 1-2 parts of salt, 1.5-3.0 parts of sugar, 1.2 parts of monosodium glutamate, 0.1 part of i+g, 3 parts of minced green onion, 2 parts of minced ginger, and 0.3 parts of hydrolysis to 100 parts of drinking water Vegetabl...

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PUM

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Abstract

The invention discloses a processing method of meat microwave products, aiming at providing a healthy and safe processing method of meat microwave products, which features simple process technique, low production cost, better color, fragrance and taste. The method comprises the following steps: one of chicken wing middle joint, chicken wing root, chicken neck, drumstick, chicken breast steak, duck wing middle joint, duck neck, duck breast steak, goose wing middle joint, goose nest, goose feet, rabbit feet and rabbit breast is taken as main ingredient meat, meat microwave products are prepared by main ingredient meat preparation, preservation solution preparation, main ingredient meat soaking and preserving, auxiliary material preparation, rolling and rubbing and mixing, arranging and quick-freezing and packaging. The invention is applicable to the microwave cooking food.

Description

technical field [0001] The present invention relates to the processing method of meat food, more specifically, it relates to a kind of processing method of meat microwave product. Background technique [0002] At present, the meat microwave products sold in the market are processed by marinating, steaming or frying raw materials to process mature meat products, and then packaged, frozen or refrigerated for sale. Microwave cooking when eating is only for secondary heating of food . Its disadvantages are: the food loses most of the sensory characteristics such as fragrance, color and mouthfeel in this process; and there are problems of cumbersome processing technology and high production cost. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies in the prior art and provide a healthy and safe microwave meat product processing method with simple processing technology, low production cost, better color, aroma and taste. [0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L1/314A23L1/315A23L13/70
Inventor 刘琳庞爱国朱晓民孙大明金德海
Owner HEILONGJIANG PROV AGRI MACHINERY ENG SCI INST
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