Marinated venison and production process thereof

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...

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 has a strong peculiar smell and is difficult to process. Therefore, there is an urgent need for a stewed venison in sauce and its production process.