Method for quickening sousing of raw meat by adopting ultrasonic treatment
An ultrasonic and raw meat technology, applied in the field of processing, can solve problems such as temperature rise, lack of evidence and methods for ultrasonic application, and adverse effects on product quality stability
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Embodiment 1
[0017] Embodiment 1 Ultrasonic treatment of the present invention accelerates the method for pickling raw meat
[0018] (1) preparation of pickling solution: the salt concentration of pickling solution is 10%;
[0019] (2) Put the meat pieces into an ultrasonic processor: cut into meat pieces of about 50 g each, and immerse them in the marinating solution. Wherein the pickling solution is filled in a small-volume container made of composite film, sealed and packaged, placed in the treatment box of the ultrasonic processor, and filled with water until the water surface is equal to the liquid level in the small container;
[0020] (3) Ultrasonic treatment: set the power of the ultrasonic processor to 300w, the frequency to 40kHz, the treatment temperature to 20°C, and the ultrasonic treatment to be 60 minutes;
[0021] (4) After ultrasonic treatment, the curing speed, flavor, tenderness and water retention capacity of raw meat can be improved.
Embodiment 2
[0022] Embodiment 2 Ultrasonic treatment of the present invention accelerates the method for curing raw meat
[0023] (1) preparation of pickling solution: the salt concentration of pickling solution is 12%;
[0024] (2) Put the meat pieces into an ultrasonic processor: cut into meat pieces of about 50 g each, and immerse them in the marinating solution. Wherein the pickling solution is filled in a small-volume container made of composite film, sealed and packaged, placed in the treatment box of the ultrasonic processor, and filled with water until the water surface is equal to the liquid level in the small container;
[0025] (3) Ultrasonic treatment: set the power of the ultrasonic processor to 300w, the frequency to 40kHz, the treatment temperature to 20°C, and the ultrasonic treatment to be 80 minutes;
[0026] (4) After ultrasonic treatment, the curing speed, flavor, tenderness and water retention capacity of raw meat can be improved.
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