Low-temperature meat sausage containing shredded meat

A shredded meat and low-temperature technology, which is applied in the field of low-temperature meat enema, can solve the problems of low-temperature meat enema lack of homogenization of the meat, the shape of the meat cannot be seen in the product, and it is difficult to meet the special requirements of high-grade meat enema, so as to achieve unique taste and strong taste. Sensual, special effects

Inactive Publication Date: 2011-11-02
CHENGDU XIWANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these products meet the needs of consumers in terms of color, aroma, and taste, because the meat is completely broken during the chopping process, the complete shape of the meat cannot be seen in its products, so the current low-temperature meat enema lacks the meat feeling and is homogeneous. phenomenon, it is difficult to meet the special requirements of different consumers for high-end sensual enema

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1 Production of Shredded Yak

[0027] 1. Material selection: 100 kg yak meat is used. The raw materials need to be repaired to remove fat and fascia for use.

[0028] 2. Preparation of pickling seasoning: add 50 grams of star anise powder, 70 grams of cinnamon powder, 2500 grams of salt, 300 grams of rock sugar, 50 grams of monosodium glutamate, 300 grams of rice wine, and 100 grams of white wine into the container.

[0029] 3. Put all the beef and the marinating seasonings into the marinating container and close the lid to seal.

[0030] Remove the marinated beef after placing it at 4.0-4°C in a cool place for 7 days.

[0031] 5. Cut the marinated beef along with beef fiber into strips with a width of 3 to 5 cm, a thickness of 1.5 to 2.5 cm, and a weight of about 0.2 kg, and put them in a 65 ℃ drying room for 8 hours.

[0032] 6. Put the dried beef into boiling water and cook for 3 hours, take it out, dry it and cut it into filaments with a knife.

Embodiment 2

[0033] Example 2 Preparation of yellow beef shreds

[0034] 1. Material selection: 100 kg yellow beef. The raw materials need to be repaired to remove fat and fascia for use.

[0035] 2. Preparation of pickling seasoning: add 50 grams of star anise powder, 70 grams of cinnamon powder, 70 grams of five-spice powder, 2500 grams of salt, 300 grams of rock sugar, 50 grams of monosodium glutamate, 300 grams of rice wine, and 100 grams of white wine into the container.

[0036] 3. Put the yellow beef and the marinating seasonings into the marinating container and cover the lid to seal.

[0037] Remove the marinated beef after placing it at 4.0-4°C in a cool place for 7 days.

[0038] 5. Cut the marinated beef along with beef fiber into strips with a width of 3 to 5 cm, a thickness of 1.5 to 2.5 cm, and a weight of about 0.2 kg, and put them in a 65 ℃ drying room for 8 hours.

[0039] 6. Put the dried beef into boiling water and cook for 3 hours, take it out, dry it and cut it into filaments w...

Embodiment 3

[0040] Example 3 Preparation of pork shreds

[0041] 1. Material selection: 100 kg pork is used. The raw materials need to be repaired to remove fat and fascia for use.

[0042] 2. Preparation of pickling seasoning: add 50 grams of star anise powder, 70 grams of cinnamon powder, 50 grams of five-spice powder, 2500 grams of salt, 300 grams of rock sugar, 50 grams of monosodium glutamate, 150 grams of rice wine, and 85 grams of white wine into the container.

[0043] 3. Put all the pork and marinating seasonings into the marinating container and close the lid to seal.

[0044] Take out the marinated beef after placing it at 4.0-4°C in a cool place for 5 days.

[0045] 5. Cut the marinated pork along with pork fiber into strips with a width of 3 to 5 cm, a thickness of 1.5 to 2.5 cm, and a weight of about 0.2 kg, and bake for 5 hours in a 65°C oven.

[0046] 6. Put the dried pork into boiling water and cook for 2 hours, take it out, dry it and cut it into filaments with a knife.

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PUM

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Abstract

The invention belongs to the technical field of low-temperature meat sausage, and particularly relates to a low-temperature meat sausage containing shredded meat. The invention aims to provide a low-temperature meat sausage containing shredded meat, which has good mouthfeel and contains visible shredded meat so as to satisfy the consumer demands for high-grade sausage. The low-temperature meat sausage containing shredded meat is prepared by filling main materials and auxiliary materials and sterilizing at low temperature, wherein the main materials are composed of 35-50 parts of minced meat and 25-35 parts of shredded meat, and the shredded meat is cooked. The meat is shredded and added into the meat sausage, so that the product has strong meat sensation; and by making the shredded meat in a drying mode, the meat sausage has unique flavor, and the shredded meat and minced meat are well distinct, thereby satisfying the special requirements of consumers for high-quality sausage.

Description

Technical field [0001] The invention belongs to the technical field of low-temperature meat enema, and particularly relates to low-temperature meat enema containing shredded meat. Background technique [0002] At present, the low-temperature meat enemas sold on the market are mainly made with fillings in the form of minced meat. The meat materials are mainly chopped into minced meat through the chopping process, which is then filled and sterilized. Although these products meet the needs of consumers in terms of color, aroma and taste, because the meat is completely broken during the chopping and mixing process, the complete meat shape cannot be seen in the product. Therefore, the current low-temperature meat enema lacks meatiness and shows homogeneity. It is difficult to meet the special requirements of different consumers for high-end sensual enema. Summary of the invention [0003] The technical problem to be solved by the present invention is to provide a low-temperature meat ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L13/60
Inventor 朱越云周再勇尹蓉学李琴唐春陈晓向丹林伟
Owner CHENGDU XIWANG FOOD
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