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Marinating material combination for sauced meat product and marinating method thereof

A technology of stewed meat products and stewed ingredients composition, which is applied in food preparation, food science, application, etc., can solve problems such as short circulation period, insufficient shelf life, and high market risk, and achieve delicious color and long market circulation cycle. The effect of increasing and reducing market risk

Inactive Publication Date: 2013-07-03
巫溪县红池腊鲜食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The shelf life of stewed meat products with traditional stewed ingredients is not long enough. Under the condition of secondary sterilization, the storage period at room temperature does not exceed 6 months, and the color and taste will change over time. Changes, the product circulation cycle in the market is short, resulting in greater market risk

Method used

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  • Marinating material combination for sauced meat product and marinating method thereof
  • Marinating material combination for sauced meat product and marinating method thereof
  • Marinating material combination for sauced meat product and marinating method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] In this embodiment, pork belly pork is used as raw material to make sauced stewed pork. The stewed pork composition is prepared according to the following formula, which is composed of the following components by weight: ginger 2, fennel 3, tangerine peel 1, clove 2, sannai 1, vanilla 1 , Pepper 0.1, cinnamon 0.05, grass fruit 0.02, citric acid 0.04, monascus pigment 0.01.

[0020] The method of using the above-mentioned marinated material to marinate sauce and stewed meat products includes the following steps:

[0021] a) Take each raw material according to the formula, then mix it with 60 parts by weight of clear water and boil. Check the amount of water and add clear water during the boiling process. Take care to keep the clear water from being boiled dry. The main purpose of this step is to use clear water to extract the brine. The seasoning and nutritional content;

[0022] b) After boiling for 50 minutes, add 10 parts by weight of brown sugar water with a mass concentra...

Embodiment 2

[0033] In this example, pork belly pork is used as raw material to make sauced stewed pork. The stewed pork composition is prepared according to the following formula, which is composed of the following components by weight: ginger 3, fennel 5, tangerine peel 2, clove 3, sanna 3, vanilla 1.5 , Pepper 0.2, cinnamon 0.1, grass fruit 0.03, citric acid 0.05, monascus pigment 0.01.

[0034] The method of using the above-mentioned marinated material to marinate sauce and stewed meat products includes the following steps:

[0035] a) Take each raw material according to the formula, then mix it with 70 parts by weight of clear water and boil it, check the amount of water and add clear water during the boiling process, and take care to keep the clear water from being boiled dry;

[0036] b) After boiling for 60 minutes, add 12 parts by weight of brown sugar water with a mass concentration of 25%, and boil;

[0037] c) Add 8 parts of soy sauce and boil;

[0038] d) Add white wine with an alcohol...

Embodiment 3

[0047] In this embodiment, pork belly pork is used as the raw material to make sauced stewed pork. The stewed pork composition is prepared according to the following formula, which is composed of the following components by weight: ginger 5, fennel 7, tangerine peel 3, clove 5, sanna 4, vanilla 2 , Pepper 0.3, cinnamon 0.15, grass fruit 0.04, citric acid 0.06, monascus pigment 0.02.

[0048] The method of using the above-mentioned marinated material to marinate sauce and stewed meat products includes the following steps:

[0049] a) Take each raw material according to the formula, then mix it with 80 parts by weight of clear water and boil it, check the amount of water and add clear water during the boiling process, pay attention to keeping the clear water from being boiled dry;

[0050] b) After boiling for 70 minutes, add 15 parts by weight of brown sugar water with a mass concentration of 30%, and boil;

[0051] c) Add 10 parts of soy sauce and boil;

[0052] d) Add white wine with ...

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Abstract

The invention discloses a marinating material combination for a sauced meat product, which comprises the following components in part by weight: 2-5 parts of ginger, 3-7 parts of fennel, 1-3 parts of dried tangerine peel, 2-5 parts of clove, 1-4 parts of triclonide, 1-2 parts of vanilla, 0.1-0.3 part of pepper, 0.05-0.15 part of cinnamon, 0.02-0.04 part of amomum tsao-ko, 0.04-0.06 part of citric acid and 0.01-0.02 part of monascorubin. A special color-protecting and fresh-keeping formula is added in a marinating material formula; a good color-protecting and fresh-keeping effect is realized through reasonably controlling the dosage of all the components; and in coordination with a special marinating process method, marinated sauced meat is bright in color and delicious in taste, the shelf life of the vacuum-packaged marinated sauced meat can be prolonged to not less than 150 days at the temperature of less than or equal to 35 DEG C, and the marinated sauced meat can not be largely changed in color and fragrance, so that the market circulation cycle is greatly increased, and the market risk of products is effectively reduced.

Description

Technical field [0001] The present invention relates to the technical field of food processing, in particular to a technique for making stewed pork with good color protection and freshness preservation. Background technique [0002] Sauce braised meat products are delicious in texture, rich in taste, pleasant aroma, moist but not greasy, convenient to carry, and easy to keep. It is a traditional dish suitable for immediate consumption. [0003] As we all know, to make sauced stewed meat products, you must first use various spices and other condiments to make brine, and then use the brine to cook raw meat to make sauced stewed meat. Sauce and stewed meat products marinated with traditional marinated ingredients have the problem that the shelf life is not long enough. Under the condition of secondary sterilization, the storage period at room temperature is not more than 6 months, and the color and taste will be larger over time. Changes, the circulation cycle of products in the mark...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L13/40
Inventor 黎翥
Owner 巫溪县红池腊鲜食品有限公司
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