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Method of processing moulding-die roast meat

A processing method and barbecue technology, applied in the fields of application, food preparation, food science, etc., can solve problems such as difficult coloring, uneven dyeing, and easy fading of products, and achieve the effect of improving sensory image and increasing sales revenue

Active Publication Date: 2012-03-21
NANJING YURUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to solve the problem of bad color of pressed meat, firstly solve the problem of difficult coloring when roasting, and solve the problem of poor coloring at the same time. Uniformity, and the problem that the product is easy to fade during storage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Take 1.7kg of water, 0.03kg of sodium tripolyphosphate, 0.2kg of salt, 0.1kg of glucose, 0.002kg of D-sodium erythorbate, and 0.0003kg of sodium nitrite, and make it into feed water for injection.

[0023] a. Thawing and segmentation: 10 kg of frozen raw meat is used, and after thawing to a central temperature of -4°C to 0°C, bones, congestion and large fascia are removed to remove impurities.

[0024] b. Injection: the raw meat is injected with the above-mentioned configured feed water, and the injection rate is 20%.

[0025] c. Tumbling: Put the injected raw meat into the tumbler for tumbling. The total running time is 9 hours, running for 10 minutes, and stopping for 20 minutes. After tumbling, let it marinate for 12 hours.

[0026] d. Configuration of staining solution: Take 10 kg of lean pork, 0.1 kg of salt, and 0.001 kg of sodium nitrite, and let it marinate statically for 12 hours. Then mix the marinated lean pork and 10kg of ice into a puree, and then add 0.2...

Embodiment 2

[0035] Take 1.7kg of water, 0.03kg of sodium tripolyphosphate, 0.2kg of salt, 0.1kg of glucose, 0.002kg of D-sodium erythorbate, and 0.0003kg of sodium nitrite, and make it into feed water for injection.

[0036] a. Thawing and segmentation: 10 kg of frozen raw pork is used, and after thawing to a central temperature of -4°C to 0°C, bones, congestion and large fascia are removed, and impurities are removed.

[0037] b. Injection: the raw meat is injected with the above-mentioned configured feed water, and the injection rate is 20%.

[0038] c. Tumbling: Put the injected raw meat into the tumbler for tumbling. The total running time is 9 hours, running for 10 minutes, and stopping for 20 minutes. After tumbling, let it marinate for 12 hours.

[0039] d. The configuration of the dyeing solution: take 8kg of lean pork, 0.08kg of salt, and 0.0008kg of sodium nitrite, and let it marinate statically for 12 hours. Then chop the marinated lean pork and 10kg of ice water into a puree...

Embodiment 3

[0047] Take 1.7kg of water, 0.03kg of sodium tripolyphosphate, 0.2kg of salt, 0.1kg of glucose, 0.002kg of D-sodium erythorbate, and 0.0003kg of sodium nitrite, and make it into feed water for injection.

[0048] a. Thawing and segmentation: 10 kg of frozen raw pork is used, and after thawing to a central temperature of -4°C to 0°C, bones, congestion and large fascia are removed, and impurities are removed.

[0049] b. Injection: the raw meat is injected with the above-mentioned configured feed water, and the injection rate is 20%.

[0050] c. Tumbling: Put the injected raw meat into the tumbler for tumbling. The total running time is 9 hours, running for 10 minutes, and stopping for 20 minutes. After tumbling, let it marinate for 12 hours.

[0051] d. Configuration of staining solution: take 12kg lean pork, 0.12kg salt, 0.001kg sodium nitrite, and marinate statically for 12 hours. Then mix the marinated lean pork with 10kg of ice water into a puree, then add 0.22kg of carra...

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PUM

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Abstract

The invention provides a method of processing moulding-die roast meat, which is characterized by comprising the following steps: placing pretreated material meat into a die for cooking and sizing, removing the die after cooling, dying with staining fluid, then placing the meat in an oven, and adopting the technology of drying the meat for 10-15min at the temperature of 60-65 DEG C and then roasting for 30-40min at the temperature of 105-110 DEG C, thus obtaining the required color. The method solves the problems that the moulding-die roast meat is not easy to dye, the dying is not easy duringthe roasting, the dying is not uniform, and a product is easy to fade during the storage.

Description

technical field [0001] The invention relates to a processing method of pressure-molded barbecue. Background technique [0002] Compression-molded barbecue is a high-end meat product. It usually uses fresh pork and beef as raw materials. After removing the fascia and fat, it is injected, rolled and marinated, then put into a mold, pressed, steamed and shaped, cooled, and removed from the mold. Then put it into the oven and bake until it has an attractive color, and then heat it up and pack it to get the finished product. [0003] The product must be boiled and demoulded before it can be baked, so there is a natural defect of bad color when baked. Generally, there are three ways to get a good baking color, but none of them are suitable for this product. [0004] 1. Baking directly. The product can be baked after steaming and demoulding, which is much more difficult to color than direct baking without steaming. Even if the desired color is achieved by roasting at a very hig...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/317A23L1/318A23L1/314A23L1/275A23L13/10A23L13/40A23L13/60A23L13/70
Inventor 胡献丽徐宝才周辉曹吉军严云南
Owner NANJING YURUN FOOD
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