Method for making spicy marinated meat product

A technology for spicy braised and meat products, applied in the field of meat products, can solve the problems of poor taste, heavy fishy smell, and inability to be widely accepted by consumers, etc.

Active Publication Date: 2013-12-04
HUNAN PROVINCE WANGHUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing stewed meat products generally only use spices to cover up the fishy smell, but the effect of removing the fishy smell is not ideal. After the stewed meat products cool down, there will still be a heavy fishy smell, thus making the meat products taste bad. Not widely accepted by consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A. Select suitable meat raw materials, after cleaning, marinate for 1.5-2.5 hours;

[0016] B. Take 1.5 parts of edible oil, 1 part of rock sugar, 320 parts of broth, 0.5 parts of ginger, 0.3 parts of green onion, 1 part of dried chili (chaotian pepper: bullet = 1:2), 3 parts of salt, 1.5 parts of monosodium glutamate, taste 0.1 part of disodium nucleotide and 1.2 parts of brine are boiled on high fire and then slowly boiled on low fire to make brine;

[0017] C. Heat the brine to 120 degrees and keep it at this temperature, take 50 parts of the marinated meat raw materials and add them into the brine with a temperature of 120 degrees and marinate for 150 minutes to make semi-finished meat products;

[0018] D. Fry the semi-finished meat with edible oil at 120 degrees for 1 minute;

[0019] E, drying, packaging, and 12 minutes of high-temperature sterilization at 128 degrees Celsius to form a finished product.

[0020] The marinade formula of the above step B is: 0.5 ...

Embodiment 2

[0022] A. Select suitable meat raw materials, after cleaning, marinate for 2 hours;

[0023] B. Take 1.65 parts of cooking oil, 1.25 parts of rock sugar, 335 parts of broth, 0.65 parts of ginger, 0.4 parts of green onion, 1.25 parts of dried chili, 3.25 parts of salt, 1.9 parts of monosodium glutamate, 0.2 parts of disodium nucleotide, 1.35 parts of stew Boil it over a high fire and then boil it slowly over a low fire to make brine;

[0024] C. Heat the brine to 130 degrees and keep it at this temperature, take 50 parts of the marinated meat raw materials and add them to the brine with a temperature of 130 degrees and marinate for 165 minutes to make semi-finished meat products;

[0025] D. Fry the semi-finished meat with edible oil at 120 degrees for 1.5 minutes;

[0026] E. Drying, seasoning, packaging, and high temperature sterilization at 132 degrees Celsius for 15 minutes to form a finished product.

[0027] The brine formula in the above step B is: 0.65 parts of star a...

Embodiment 3

[0030] A. Select suitable meat raw materials, after cleaning, marinate for 2.5 hours;

[0031] B. Take 1.8 parts of edible oil, 1.5 parts of rock sugar, 350 parts of broth, 0.8 parts of ginger, 0.5 parts of green onion, 1.5 parts of dried chili (chaotian pepper: bullet = 1:2), 3.5 parts of salt, 2.3 parts of monosodium glutamate, taste 0.3 parts of disodium nucleotide and 1.5 parts of brine are boiled over high heat and then slowly boiled over low heat to make brine;

[0032] C. Heat the brine to 140 degrees and keep it at this temperature, take 50 parts of the marinated meat raw materials and add them to the brine with a temperature of 140 degrees and marinate for 180 minutes to make semi-finished meat products;

[0033] D. Fry the semi-finished meat with edible oil at 120 degrees for 2 minutes;

[0034] E. Drying, seasoning, packaging, and high temperature sterilization at 135 degrees Celsius for 18 minutes to form a finished product.

[0035] The marinade formula of the a...

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PUM

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Abstract

The invention discloses a method for making a spicy marinated meat product. The method mainly comprises the following steps of: selecting materials, clearing and salting; preparing brine from 1.5 to 1.8 parts of edible oil, 1 to 1.5 parts of crystal sugar, 320 to 350 parts of soup stock, 0.5 to 0.8 part of ginger, 0.3 to 0.5 part of shallot, 1 to 1.5 parts of dried chili, 3 to 3.5 parts of salt, 1.5 to 2.3 parts of monosodium glutamate, 0.1 to 0.3 part of flavoring nucleotide disodium and 1.2 to 1.5 parts of halogen material; heating the brine to the temperature between 120 and 140 DEG C, keeping the temperature, adding 50 parts of salted meat raw material into the brine of 120 to 140 DEG C, and marinating for 150 to 180 minutes to obtain a semi-finished meat product; frying the semi-finished meat product for 1 to 2 minutes by using edible oil of 120 degrees; and drying, packing, performing high-temperature sterilization for 12 to 18 minutes, and thus obtaining the spicy marinated meat product. By adopting the method, the problem of bad smell of the conventional marinated meat product is well solved, and the taste in the product is mellow.

Description

technical field [0001] The invention relates to a meat product, in particular to a method for preparing a spicy stewed meat product. Background technique [0002] The existing stewed meat products generally only use spices to cover up the fishy smell, but the effect of removing the fishy smell is not ideal. After the stewed meat products cool down, there will still be a heavy fishy smell, thus making the meat products taste bad. Can not be widely accepted by consumers. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for preparing spicy and stewed meat products that has a good effect of removing fishy smell and can increase the taste of meat products. [0004] In order to solve the above-mentioned technical problems, the technical solution adopted in the present invention is: a method for preparing spicy stewed meat products, which comprises the following steps: [0005] A. Select suitable meat raw mate...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/311A23L1/314A23L13/10A23L13/40
Inventor 余自力潘苏铭徐望辉
Owner HUNAN PROVINCE WANGHUI FOOD
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