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Processing method of pre-conditioning fresh and tender meat product

A processing method and technology for meat products, applied in food preparation, application, food science and other directions, can solve the problems of high price, high processing cost, phosphate does not meet the pursuit of natural and green food, etc., and achieve uniform taste and production cost. low effect

Inactive Publication Date: 2014-03-05
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high price of tenderizing machinery and equipment such as tumblers, the processing cost is high, and the added phosphates and chemical tenderizers do not meet people's pursuit of natural and green food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1 Preconditioning Fresh and Tender Spiced Rabbit Meat

[0016] (1) Put the slaughtered carcass of the meat rabbit into the cold storage for 2-3 days to deacidify, cut the carcass after deacidification, take large pieces of lean meat, and put it in the cold storage at -2~-3°C until it becomes slightly hard , so as to facilitate slicing, then take out the meat pieces and cut them into thin slices, spread the meat pieces one by one on a wooden board, put another wooden board on top, put heavy stones on the wooden board, and continue for 1 day at 2°C;

[0017] (2) Take the extruded meat slices, add 20g of salt, 5g of glucose, 0.5g of sodium isovitamin C, 3g of red yeast rice, 4g of ginger juice and 4g of cooking wine to take the marinade according to 1000g of meat slices. Marinate at 2°C for 2 days;

[0018] (3) Spread the marinated meat slices on the wooden board one by one, brush the tenderizing juice evenly on the meat slices with a brush, then tap the meat slic...

Embodiment 2

[0020] Example 2 Preconditioning Fresh and Tender Curry Beef

[0021] (1) Put the carcass after slaughtering into the cold storage for 7-10 days, cut the carcasses cold, take large pieces of lean meat, and put them in the cold storage at -3°C until slightly hardened, so that they can be sliced , then take out the meat and cut it into thin slices, spread the meat slices one by one on a wooden board, put another wooden board on top, put heavy stones on the wooden board, and continue for 2 days under the condition of 2°C;

[0022] (2) Take the extruded meat slices, add 23g of salt, 6g of glucose, 0.6g of sodium isovitamin C, 2g of red yeast rice, 5g of ginger juice and 5g of cooking wine according to 1000g of meat slices to get the marinade, mix them well and put them in Marinate at 2°C for 2 days;

[0023] (3) Spread the marinated meat slices on the wooden board one by one, brush the tenderizing juice evenly on the meat slices with a brush, then tap the meat slices evenly with ...

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PUM

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Abstract

The invention discloses a processing method of a pre-conditioning fresh and tender meat product. The processing method of the pre-conditioning fresh and tender meat product comprises the following steps of splitting and cutting livestock and poultry meat subjected to acid discharge into slices at first, extruding the meat slices by use of a heavy object, then pickling the meat slices by use of spice and tenderizing the meat slices by use of tenderizing conditioning juice, finally freezing the tenderized meat slices in a solid type so as to obtain the finished product. By adopting the processing method disclosed by the invention, the prepared meat product has the characteristics of fresh and tender taste, unique flavor, long shelf life and ready-to-serve advantage after being simply steamed, deep-fried or barbecued.

Description

technical field [0001] The invention relates to a processing method of meat products, in particular to a processing method of preconditioning fresh and tender meat products. Background technique [0002] Pre-conditioned meat products are made by adding spices to the divided fresh livestock and poultry meat, and then refrigerated or frozen after pre-conditioning process. Consumers can eat it after simple steaming, frying or grilling according to their needs after purchase. In order to ensure better tenderness of the existing pre-conditioned meat products, livestock and poultry meat with a shorter growth period are generally used as raw materials. Phosphate, protease or other chemical tenderizers are added during processing, and tenderization is performed with tumbling and kneading. Due to the high price of tenderizing machinery and equipment such as tumblers, the processing cost is relatively high, and the added phosphates, chemical tenderizers, etc. do not meet people's pur...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/315A23L1/311A23L13/40A23L13/10A23L13/50
CPCA23L13/50A23L13/10A23L13/70
Inventor 王卫张佳敏唐仁勇王新惠邹强李翔谢建
Owner CHENGDU UNIV
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