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Processing method for high-quality marinated meat product

A processing method and technology for meat products, which are applied in the fields of processed meat, meat tenderization, food preparation, etc., can solve the problems of difficult chewing and poor taste, and achieve the effect of improving product quality.

Active Publication Date: 2012-12-12
广东正一品生物科技股份有限公司
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AI Technical Summary

Problems solved by technology

General brine meat products, especially the lean meat part, due to the high content of muscle fibers in the product, make brine meat products generally have defects such as difficult to chew and poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0009] Select non-deteriorated beef and trim it into 5cm×5cm beef pieces. After cleaning, the meat is injected with trypsin and papain compound enzyme solution accounting for 5% of the meat volume. The dosage of trypsin in the compound enzyme liquid is 2000u / kg raw material, the dosage of papain is 1000u / kg raw material, then put it into a mechanical tumbler for 35 minutes, and keep the temperature at 22°C for tenderization. The tenderized meat is put into a heated infiltration device, and the prepared brine liquid containing spices, white sugar, salt, monosodium glutamate, soy sauce, ethyl maltol and chili oil is added in a ratio of 1:1.5, and the temperature is raised. Make it boil, cook for 55min, stop heating and soak the meat in the brine feed liquid for 8 hours. After the material has penetrated, take it out and cut it into small pieces of 2cm×2cm, and then put it into a continuous hot air drying device with a speed of 3m / min and a temperature of 90°C for 15min to reduce...

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Abstract

The invention relates to a processing method for marinated meat products, which comprises the following steps of: selecting meat; trimming; cleaning; tenderizing by combining mechanical rolling and kneading with complex enzyme; heating for material permeation; cutting the meat into small blocks; drying the meat with hot wind; packing in vacuum; sterilizing at high temperature; cooling; and externally packaging. The processing method is characterized in that meat tissues become loose and crushed under the impact of external force generated by the mechanical rolling and kneading by adopting a tenderization technology combining mechanical rolling and kneading with complex enzyme; and meat muscle fibers are easy to act with the complex enzyme for enzymolysis, so that the combination of the mechanical rolling and kneading and the complex enzyme ensures that the tenderization time of the meat tissues is shortened to be 1 / 4-1 / 6 of the traditional tenderization time, the dosage of protease is 1 / 7 of the original dosage, the product quality is enhanced, and the marinated meat products have favorable tender taste.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of brine meat products. Background technique [0002] Stewed meat products are traditional Chinese cooked food products. Its production method is to adjust the marinade first, and then put the raw materials into the marinade and cook carefully. General brine meat products, especially the lean meat part, have defects such as being difficult to chew and having poor mouthfeel due to the high muscle fiber content of the product. Therefore improving the tenderness of brine meat products is related to improving product quality and promoting the development of this industry. Contents of the invention [0003] The object of the present invention is to overcome the shortcomings in the above-mentioned prior art, and provide a processing method for marinated meat products, which tenderizes marinated meat by adopting tenderization technology combined with mechanical tumb...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/318A23L1/314A22C9/00A23L13/70A23L13/40
Inventor 李远志郭卓钊楠极陈宇章斌郭美媛林平陈阮钊
Owner 广东正一品生物科技股份有限公司
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