Marinated venison and production process thereof

A technology of braised venison in sauce and production process, which can be applied in application, food preparation, climate change adaptation and other directions, can solve problems such as difficult processing, and achieve the effects of improving water retention, good taste and fine meat quality

Active Publication Date: 2014-02-19
新疆顶泰食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, the production of stewed venison in sauce has gradually shifted from workshops to large-scale intensification. However, venison ha

Method used

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Examples

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Embodiment Construction

[0025] Below in conjunction with the examples, the specific implementation of the present invention will be further described in detail. The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention.

[0026] A stewed venison in sauce, made of the following raw materials in parts by weight: fresh venison 100, salt 2.5, sugar 1.0, monosodium glutamate 0.2, sodium nitrite 0.015, star anise 0.2, cinnamon 0.2, pepper 0.2, bay leaves 0.03, grass Fruit 0.1, white wine 3.0, scallions 1.5.

[0027] A production process for braised venison in sauce, comprising the following steps:

[0028] 1) Processing of raw materials: select 100 kilograms of healthy and disease-free fresh venison, carry out segmentation processing, remove the fat and sundries on the surface of fresh venison, wash and cut into small pieces of 200g;

[0029] 2) Saline injection: put 0.4g of star anise, 0.4g of cinnamon bark, 0.4g of Chinese pric...

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Abstract

The invention relates to marinated venison and a production process of the marinated venison. The marinated venison is prepared through the following raw materials in parts by weight: 100 parts of fresh venison, 2.5 parts of table salt, 1.0 part of white sugar, 0.2 part of monosodium glutamate, 0.015 part of sodium nitrite, 0.2 part of illicium verum, 0.2 part of cortex cinnamomi, 0.2 part of wild pepper, 0.003 part of myrcia, 0.1 part of amomum tsao-ko, 3.0 parts of white spirit, and 1.5 parts of allium fistulosum. The production process of the marinated venison comprises the following steps: (1) processing raw materials; (2) injecting saline water; (3) tumbling; (4) curing; (5) pre-cooking; (6) cooking again; (7) coating a seasoning; (8) baking; (9) cooking and bagging; (10) vacuum sealing; (11) cooking and sterilizing; and (12) cooling and inspecting. The production process has the advantages that the marinated venison is cured with spice, white sugar, wine and ginger juice in order to remove the undesirable odor of venison; composite phosphate is added during curing, and the venison is tumbled, so that the water-retaining property of the marinated venison can be greatly improved. The produced marinated venison has the characteristics of being exquisite in meat, great in taste, proper in degree of saltiness and delicious in taste, and has the unique flavor of marinated venison.

Description

technical field [0001] The invention relates to stewed venison with sauce and a production process thereof. Background technique [0002] Deer is one of the important traditional medicinal economic animals in my country, and has high medicinal ornamental and edible value. Venison is tender and tender. It is a high-protein, low-fat food with high nutritional value. It has low cholesterol content, delicious taste and easy digestion. It can be used to cook a variety of dishes. Many scholars have determined the water, protein, fat, carbohydrate, mineral content and calories in venison, and they believe that the economic value and nutritional value of venison are higher than that of beef and mutton. The content of arginine in venison is high, and arginine plays an important role in immune function and wound recovery. Venison is mild in nature, has the functions of invigorating the spleen and Qi, warming the kidney and strengthening yang. Deer peptides can increase the productio...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70
CPCA23L13/10A23L13/428A23L13/70Y02A40/90
Inventor 卢士玲
Owner 新疆顶泰食品科技有限公司
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