Production technology for marinated meat product

Abstract

The invention discloses a production technology for a marinated meat product. Marinated meat can be marinated pork joints, marinated pig ears, marinated pig trotters, marinated chicken wings, marinated beef, marinated mutton, marinated goose and marinated ducks. The production technology comprises the steps of raw material selection, bittern preparation, pickling, throwing-drying, vacuum packaging, sterilization, quick cooling, labeling, encasement and delivery into storehouse. The sterilization step adopts high-temperature sterilization, namely the meat is cooked by sterilization under a high-temperature condition of 121 DEG C for 25 minutes. By the adoption of bittern pickling, the pickled marinated meat is salty and fragrant and then is directly cooked by sterilization; the whole production technology is simple; the production cost is reduced; the sterilization-cooking time is shorter than the conventional stewing time; furthermore, the throwing-drying step is added before marination; therefore, compared with the conventional stewed marinated meat, the sterilization-cooked marinated meat can be preserved for 6 months.

Description

technical field [0001] The invention relates to the technical field of producing stewed meat with sauce, in particular to a production process of stewed meat with sauce. Background technique [0002] Stewed meat with sauce is a kind of meat product with traditional Chinese characteristics. It is divided into different types, such as pig arch mouth, fragrant pork knuckle, sauce beef, stewed donkey meat, stewed mutton, sauced goose meat, etc., because of its unique Taste, tender and delicious, delicate meat and other characteristics, is a kind of food with good market prospect. [0003] Currently on the market, the commonly used production process includes selecting raw materials, marinating the raw materials, adding them to brine for stewing, and then packaging after being cooked. Vacuum packaging is generally used to enhance The shelf life of stewed meat in sauce is sterilized after packaging. The simple sterilization method is pasteurization, and then it can be labeled and...

AI Technical Summary

Problems solved by technology

[0003] Currently on the market, the commonly used production process includes selecting raw materials, marinating the raw materials, adding them to brine for stewing, and then packaging after being cooked. Vacuum packaging is generally used to enhance The shelf life of stewed meat in sauce is sterilized after packaging. The simple sterilization method is pasteurization, and then it can be labeled and stored for sale after cooling. The production process is complicated and the cost is high.