Method for processing smoked sauced meat and bean products

Abstract

The invention discloses a method for processing smoked sauced meat and bean products, belonging to the technical field of food processing. The smoked sauced meat and bean products comprise the following raw materials in percentage by weight: 1.5%-2.5% of aniseeds, 1.5%-2.5% of wild peppers, 1.5%-2.5% of cloves, 1.5%-2.5% of alpinia galanga, 1.5%-2.5% of amomum cardamomum, 1.5%-2.5% of netmeg, 1.5%-2.5% of amomum globosum loureiro, 1.5%-2.5% of amomum tsao-ko, 1.0%-2.0% of ginkgoes, 1.5%-2.5% of cassia bark, 0.5%-1.5% of fennel, 1.5%-2.5% of bay leaves, 1.5%-2.5% of galanga, 0.5%-1.5% of murraya paniculata, 1.0%-2.0% of dried orange peels, 1.5%-2.5% of fructus amomi, 600%-800% of clear water, 500%-600% of meat and 500%-600% of bean products. The method comprises the following steps: selecting raw materials, shaping, blanching, stewing, and smoking. The method has the beneficial effects that some traditional Chinese medicines used in the method have the effects of dispelling cold, drying dampness, helping digestion, promoting circulation of vital energy to regulate middle energizer, warming stomach, eliminating phlegm, preventing malaria and the like; few traditional Chinese medicines are ingested at ordinary times but are very beneficial to a human body; healthcare and seasoning effects are integrated; the smoked meat and bean products are tasty in inside and outside, oily but not dry, rich in color and fragrant but not greasy; a modern industrialization concept is fused with a traditional technology to realize industrialization of smoked products.

Description

technical field [0001] The invention belongs to the technical field of food processing. Background technique [0002] At present, for the production of some meat cooked food, in addition to adding some seasonings and traditional Chinese medicines in the factory production process, in order to increase the taste and color, some spices, pigments and other additives are often added. In order to prolong the shelf life, some Preservatives, and people's long-term consumption of additives and preservatives will cause unhealthy side effects and even cause great harm to the body. Contents of the invention [0003] The purpose of the present invention is to provide a method for making smoked meat and soy products, which has a very good taste, has a certain health care effect on eaters and is green and healthy. [0004] Technical scheme of the present invention is as follows: [0005] Raw material proportioning of the present invention is: [0006] Aniseed 1.5-2.5 [0007] Pepper...

AI Technical Summary

Problems solved by technology

[0002] At present, for the production of some meat cooked food, in addition to adding some seasonings and traditional Chinese medicines in the factory production process, in order to increase the taste and color, some spices, pigments and other additives are often added. In order to prolong the shelf life, some Preservatives, and people's long-term consumption of additives and preservatives will cause unhealthy side effects and even cause great harm to the body